Comparative Study of Quality Characteristics of Korean Soy Sauce Made with Soybeans Germinated Under Dark and Light Conditions

International Journal of Molecular Sciences

Ung-Kyu Choi²  Yeon-Shin Jeong⁴  O-Jun Kwon³  Jong-Dae Park¹ 

[1] Korea Food Research Institute, Seongnam 463, Korea; E-Mail:;Department of Food Science and Technology, Chungju National University, Chungbuk 368-701, Korea; E-Mail:;Gyeongbuk Regional Innovation Agency, Gyeongsan 712, Korea; E-Mail:;Institute of Agricultural Science and Technology, Kyungpook National University, Daegu 702-701, Korea; E-Mail:

关键词: germination;    light condition;    color;    Korean soy sauce;    isoflavone;   

DOI  :  10.3390/ijms12118105

来源: mdpi

【 摘 要 】

This study was conducted to evaluate the effects of germinating soybeans under dark and light conditions on the quality characteristics of Korean soy sauce made with germinated soybeans. The germination rate of soybeans germinated under dark conditions (GSD) was higher than that of soybeans germinated under light conditions (GSL), whereas the lengths of sprouts and relative weights of GSL did not differ from those of GSD. The L, a, b, and ΔT values of GSL were significantly lower than GSD. The color of GSD remained yellow, while GSL changed to a green color due to photosynthesis by chlorophyll. The total amino acid contents in soy sauce fermented with soybeans germinated under dark conditions (SSGD) and soy sauce fermented with soybeans germinated under light conditions (SSGL) were lower than in soy sauce fermented with non-germinated soybeans (SNGS). The levels of isoflavone content in SSGD and SSGL were significantly increased compared to the SNGS. In conclusion, the germination of soybeans under dark and light conditions is not only an increasing organoleptic preference, but also has implications for the health benefits of Korean soy sauce.

【 授权许可】

CC BY   
© 2011 by the authors; licensee MDPI, Basel, Switzerland.