A New Soybean Cultivar ‘Wonheug’ for Sprout with Small Seed, Black Seed Coat and Disease Tolerance

Kim, Hyun-Tae; Oh, Young-Jin; Cho, Sang-Kyun; Han, W. Y.; Ko, Jong-Min; Jeon, Myung-Gi; Park, Keum-Yong; Kim, Kyong-Ho; Kim, Young‐Jin; Kim, Taesoo; Lee, Byong-Won; Lee, Yeonghoon; Sim, H. C.; Huang, Yun; Kim, Dong-Kwan; Kim, Sung-Taeg

doi:10.9787/kjbs.2013.45.3.273

Cited by 4 publications

(7 citation statements)

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“…The cultivars, Pungwon (Oh et al 2007c) and Wonhwang (Oh et al 2007b) had isoflavone contents of 5,935 g/g and 5,370 g/g, respectively. Similarly, the cultivar Tawonkong ) was reported to have low sprout isoflavone content (Kim et al 2013). Isoflavone content in soybean seed and sprouts not only depends on the soybean cultivar, but it is also affected by the year of seed production, temperature, light and soybean field conditions (Hoeck et al 2000;Xu et al 2003;Seguin et al 2004;Zhu et al 2005).…”

Section: Isoflavone Contentmentioning

confidence: 98%

“…Lee and Chung (1982) reported an increase in the crude protein content, whereas Choi et al (2000b) reported a decrease in the crude protein levels after 5 days of sprouting. Soybean sprouts contain high amounts of essential and non-essential amino acids Suh et al 2004;Oh et al 2005;Park et al 2005;Yun et al 2005;Oh et al 2006a;Oh et al 2006b;Oh et al 2007a;Oh et al 2007b;Oh et al 2007c;Oh et al 2008;Phommalth et al 2008;Cho et al 2009;Oh et al 2009a;Oh et al 2009b;Kim et al 2013) ( Table 1). The concentration of the total amino acids varies across different soybean genotypes (Table 1) and during the days of sprouting (Song et al 2000).…”

Section: Amino Acid and Protein Contentmentioning

confidence: 99%

“…Many of soybean varieties developed for sprout purposes, have been reported to exhibit high phenotypic variation for the sprout characteristics like hypocotyl length and thickness. Characteristics of such cultivars developed for sprout usage since the year 2000 are listed in the Table 3 (Baek 2001;Shin et al 2002;Shin et al 2003;Oh et al 2004;Suh et al 2004;Kim et al 2005;Oh et al 2005;Park et al 2005;Yun et al 2005;Oh et al 2006a;Oh et al 2006b;Oh et al 2007a;Oh et al 2007b;Oh et al 2007c;Oh et al 2008;Cho et al 2009;Lee et al 2009;Oh et al 2009a;Oh et al 2009b;Kim et al 2013;Kim et al 2014). Most of these varieties show hypocotyl lengths >8.8 cm and thickness >1.8 cm.…”

Section: Hypocotyls In Soybean Sproutsmentioning

confidence: 99%

“…Nineteen out of 21 soybean varieties are resistant to the soybean mosaic virus. The varieties Joyang1 (Kim et al 2014) and Wonheug (Kim et al 2013), in addition to soybean mosaic virus also show resistance to the bacterial pustule disease.…”

Section: Breeding Soybean Varieties For Sprout Usagementioning

confidence: 99%

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Soybean Sprouts: A Review of Nutrient Composition, Health Benefits and Genetic Variation

Ghani¹,

Kulkarni²,

Song³

et al. 2016

Plant Breed. Biotech.

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Soybean [Glycine max (L.) Merr.] sprouts are highly digestible and a year around vegetable suitable for human consumption. Sprouting process causes a number of biochemical changes inside the seed, resulting in the accumulation of various primary and secondary metabolites. Due to such changes, sprouts contain high levels of health-promoting phytochemicals as compared to other vegetables. Sprouts are an excellent source of protein, amino acids, and vitamins, which provide numerous health benefits. Due to such advantages, soybean sprouts have been preferred as a part of daily diets in Korea and quality soybean sprouts are in high demand in the edible food market. To produce high quality soybean sprouts, several factors, including the choice of the variety, health benefits from sprout phytonutrients and inherent genetic variation for the sprout-related traits of the variety need to be considered. In this review, we have summarized literature on soybean sprout components, the health benefits, changes in nutritional factors during the sprouting process and the genetic variation among the cultivars developed for sprout usage. We have also reviewed procedures and factors like seed characteristics, temperature, chemical applications that influence the sprouting process. The information collectively presented here will be useful for understanding the progress of soybean cultivars developed for soybean sprout development and use.

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Section: Isoflavone Contentmentioning

confidence: 98%

Section: Amino Acid and Protein Contentmentioning

confidence: 99%

Section: Hypocotyls In Soybean Sproutsmentioning

confidence: 99%

Section: Breeding Soybean Varieties For Sprout Usagementioning

confidence: 99%

See 2 more Smart Citations

Soybean Sprouts: A Review of Nutrient Composition, Health Benefits and Genetic Variation

Ghani¹,

Kulkarni²,

Song³

et al. 2016

Plant Breed. Biotech.

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“…Selama perkecambahan terjadi perubahan morfologi, fisiologi, dan biokimia pada biji kedelai. Pada awal proses perkecambahan terjadi perombakan protein oleh enzim proteolitik menjadi asam amino sehingga meningkat jumlah dan ketersediaannya secara biologi (bioavailability) (Aminah 2010;Shi et al 2010;Guo et al 2012;Kim et al 2013;Warle et al 2015;Gan et al 2016). Demikian pula kandungan lutein dan betakaroten yang memiliki aktivitas antioksidan meningkat (Cazzonelli 2011).…”

Section: Pendahuluanunclassified

Karakteristik Fisiko-Kimia dan Sensoris Susu Kecambah Beberapa Varietas Unggul Kedelai

Yulifianti¹,

Ginting²,

Utomo³

2020

bulpa

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<p>Susu kedelai saat ini menjadi alternatif minuman sehat untuk semua kalangan. Selama ini susu kedelai diolah dari biji. Penelitian ini bertujuan untuk mempelajari karakteristik fisiko-kimia dan sensoris susu kedelai dari kecambah dan biji (non kecambah) lima varietas unggul kedelai, yakni Anjasmoro, Burangrang, Devon 1, Demas 1, dan Gema. Perkecambahan dilakukan selama 48 jam pada kondisi lembab dan gelap. Susu kedelai dibuat dengan cara basah dengan perbandingan bahan terhadap air 1:8 (b/v). Penelitian menggunakan rancangan acak lengkap faktorial dua faktor dan tiga ulangan. Hasil penelitian menunjukkan kandungan protein dan vitamin C kecambah meningkat signifikan dibandingkan dengan bijinya. Susu dari kecambah kedelai memiliki warna (L*) lebih cerah, serta rendemen, kadar protein dan kadar vitamin C lebih tinggi dibandingkan susu yang diolah dari biji kedelai. Kadar protein susu dari kecambah kedelai berkisar 2,99 – 3,31% bb dan telah memenuhi persyaratan SNI. Di antara lima varietas yang diuji, varietas Gema, Demas 1 dan Devon 1 berpeluang digunakan sebagai bahan baku susu kecambah kedelai dengan keunggulan rendemen, kandungan protein dan vitamin C-nya. Rasa susu kedelai kecambah dari varietas Gema cukup disukai sementara varietas Demas 1 dan Devon 1 agak disukai.</p>

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Variation in Protein and Isoflavone Contents of Collected Domestic and Foreign Soybean (Glycine max (L.) Merrill) Germplasms in Korea

2021

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This study was carried out to investigate the variations in protein and isoflavone contents of 300 soybean germplasms introduced from domestic and foreign countries and to compare their contents in terms of size, colour and country of origin. The protein content ranged from 28.7 g 100 g−1 to 44.5 g 100 g−1, with an average of 39.0 g 100 g−1. In a comparison of protein according to country of origin, the highest content was seen in soybeans from Korea (39.7 g 100 g−1), followed by North Korea (39.2 g 100 g−1), China (39.0 g 100 g−1), Japan (38.8 g 100 g−1), the USA (38.0 g 100 g−1) and Russia (37.2 g 100 g−1). The total isoflavone content ranged from 207.0 µg g−1 to 3561.8 µg g−1, with an average of 888.8 µg g−1. In the comparison of isoflavone content according to country, the highest average content was shown in soybeans from Japan (951.3 µg g−1), followed by the USA (918.7 µg g−1), Korea (902.2 µg g−1), North Korea (870.0 µg g−1) and Russia (710.6 µg g−1). Daidzein, glycitein and genistein isoflavone contents were positively correlated, while total isoflavone and protein showed a low negative correlation.

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A New Soybean Cultivar ‘Wonheug’ for Sprout with Small Seed, Black Seed Coat and Disease Tolerance

Cited by 4 publications

References 0 publications

Soybean Sprouts: A Review of Nutrient Composition, Health Benefits and Genetic Variation

Soybean Sprouts: A Review of Nutrient Composition, Health Benefits and Genetic Variation

Karakteristik Fisiko-Kimia dan Sensoris Susu Kecambah Beberapa Varietas Unggul Kedelai

Variation in Protein and Isoflavone Contents of Collected Domestic and Foreign Soybean (Glycine max (L.) Merrill) Germplasms in Korea

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