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• W341695826 abstract "Abstract The objective of this study was to investigate the physicochemical characteristics of soybeans cultivated in different regions and the accompanying soybean cu rd properties. To produ ce soybeans with regional competitiveness and demon-strate the distinctiveness of the soybean product, four regions(Paju, Andong, Muju, Hadong) and four varieties of soybean(Daewonkong, Daepungkong, Seonyukong, Cheogja 2) were selected for these experiments. There was a sig-nificant difference in the isoflavone content of soybeans and soybean curds(p<0.05). Soybeans from Andong had the highest content of genistein, daidzein and total isoflavone and soybeans from Hadong had the lowest content of these compound. Fatty acid composition of soybeans demonstrated a significant difference according to region(p<0.05). In particular, soybeans grown under adverse e nvironmental conditions, such as high te mperature and low latitude, contained the highest composition of oleic acid and the lowest composition of linoleic acid and linolenic acid. Although fatty acid content of soybean curd had a third of the fatty acid concentration of soybean, the same characteristic was observed in the fatty acid composition of soybean cu rd. In addition, both soybean and soybean curd had more than 80% unsaturated fatty acids and 50% of the unsaturated fatty acid content was linoleic acid. In conclusion, these results demonstrate the significant difference of soybean and soybean curd originating from different regions and showed the transition of nutritional constituents from soybean to soybean curd as a fu nction of environmental factors. Therefore, we must consi-der these factors when manufacturing soy products." @default.
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• W341695826 date "2010-01-01" @default.
• W341695826 modified "2023-09-23" @default.
• W341695826 title "Physicochemical Characteristics of Soybeans Cultivated in Different Regions and the Accompanying Soybean Curd Properties" @default.
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