Evaluation of sugar, free amino acid, and organic acid compositions of different varieties of vegetable soybean (Glycine max [L.] Merr)

2013 ◽  
Vol 50 ◽  
pp. 743-749 ◽  
Author(s):  
Jiangfeng Song ◽  
Chunquan Liu ◽  
Dajing Li ◽  
Zhenxin Gu
Keyword(s):  
Glycine Max ◽  
Amino Acid ◽  
Organic Acid ◽  
Free Amino Acid ◽  
Free Amino ◽  
Vegetable Soybean ◽  
Glycine Max L

scholarly journals Low Temperature Effects on Soybean (Glycine max [L.] Merr. cv. Wells) Free Amino Acid Pools during Germination

1978 ◽  
Vol 62 (4) ◽  
pp. 642-647 ◽  
Author(s):  
Stanley H. Duke ◽  
Larry E. Schrader ◽  
Marna Geyer Miller ◽  
Ronald L. Niece
Keyword(s):  
Glycine Max ◽  
Amino Acid ◽  
Low Temperature ◽  
Free Amino Acid ◽  
Temperature Effects ◽  
Free Amino ◽  
Glycine Max L ◽  
Free Amino Acid Pools

The Formation of Homoserine from Methionine in Germinating Peas

1971 ◽  
Vol 49 (7) ◽  
pp. 795-798 ◽  
Author(s):  
D. R. Grant ◽  
E. Voelkert
Keyword(s):  
Carbon Dioxide ◽  
Amino Acids ◽  
Amino Acid ◽  
Organic Acid ◽  
Free Amino Acid ◽  
Free Amino ◽  
Total Activity ◽  
Acid Fraction ◽  
Direct Pathway ◽  
Pea Seedlings

L-Methionine-1-14C was fed through the roots to 6-day-old pea seedlings. After 10 h over 80% of the absorbed radioactivity was recovered in the free amino acid fraction, 8% in the extracted proteins, 5% as carbon dioxide, and 2.2% in the organic acid fractions. Analysis of the amino acids revealed that only 24% of the total activity was recovered as methionine, 40% as homoserine, 10% as isoleucine, and smaller but significant amounts of aspartate, O-acetylhomoserine, and cystathionine. Dilution values strongly imply that aspartate is not an intermediate in the extensive conversion of methionine to homoserine; rather a more direct pathway is involved.

Evaluation of the fermentation properties of different soybean (Glycine max L.) cultivars

2019 ◽  
Author(s):  
Dong Sun Shin ◽  
In Duck Choi ◽  
Seuk Ki Lee ◽  
Ji Young Park ◽  
Nam Geol Kim ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Glycine Max ◽  
Amino Acid ◽  
Essential Amino Acid ◽  
Free Amino ◽  
Volatile Compound ◽  
Quality Indices ◽  
Glycine Max L ◽  
Viscous Substance ◽  
Positive Effect

The enzymatic activity (EA) and amino-type nitrogen (ATN), viscous substance (VS), organic acid (OA), free amino acid (FAA), and volatile compound (VC) content in fermented soybeans of six cultivars (Glycine max L. ‘Taekwangkong’ [TKK], ‘Daechankong’ [DCK], ‘Misokong’ [MSK], ‘Seonpungkong’ [SPK], ‘Uramkong’ [URK], and ‘Chamolkong’ [COK]) were compared. Fermentation increased the quality indices such as EA, ATN and VS in soybean, and their highest content were observed in DCK. The content of major OAs decreased in the following order: lactic acid > acetic acid > fumaric acid. The essential amino acid (EAA) content was increased by fermentation, and FAA production had a positive effect on the abundance of the fermentation metabolites ã-amino-n-butyric acid and ornithine. The content of the VS pyrazine differed with cultivar. Overall, soybean cultivars showed differences in the composition and fermentation properties, with raw DCK soybeans being particularly suitable for fermentation.

scholarly journals Changes in Free Amino Acid, Organic Acid, and Lipid Compositions of Fermented Mackerel "Sushi" during Processing.

1992 ◽  
Vol 58 (10) ◽  
pp. 1961-1969 ◽  
Author(s):  
Chun-Ming Chang ◽  
Toshiaki Ohshima ◽  
Chiaki Koizumi
Keyword(s):  
Amino Acid ◽  
Organic Acid ◽  
Free Amino Acid ◽  
Free Amino

Determination of the Free Amino Acid, Organic Acid, and Nucleotide in Commercial Vinegars

2017 ◽  
Vol 82 (5) ◽  
pp. 1116-1123 ◽  
Author(s):  
Yan Kong ◽  
Li-Li Zhang ◽  
Ying Sun ◽  
Yu-Yu Zhang ◽  
Bao-Guo Sun ◽  
...  
Keyword(s):  
Amino Acid ◽  
Organic Acid ◽  
Free Amino Acid ◽  
Free Amino

Analysis of Free Sugar, Organic Acid and Free Amino Acid in Commercial Makjang

2015 ◽  
Vol 25 (2) ◽  
pp. 326
Author(s):  
So Hean Jeon ◽  
Hye Lyun Jeon ◽  
Hyun-Jeong Kim ◽  
Su-Jin Lee ◽  
Bo-Dam Lee ◽  
...  
Keyword(s):  
Amino Acid ◽  
Organic Acid ◽  
Free Amino Acid ◽  
Free Amino ◽  
Free Sugar

scholarly journals Seed nutritional quality comparison of vegetable soybean genotypes at fresh pod and mature stage

2019 ◽  
pp. 405
Author(s):  
C. Liu, Y. Li, B. Tu, X. Wang, B. Tian, Q. Zhang, X. Liu
Keyword(s):  
Amino Acid ◽  
Free Amino Acid ◽  
Nutritional Quality ◽  
Free Amino ◽  
Soluble Sugar ◽  
Mature Stage ◽  
Total Free Amino Acid ◽  
Vegetable Soybean ◽  
Nutritional Values ◽  
Soybean Genotypes

Vegetable soybean is famous for its better eating quality and taste, which is usually harvested at fresh pod stage. However, no report is available on nutritional values between vegetable soybean seed at fresh pod stage and mature stage. To better understand the seed nutritional quality differences between fresh pod stage and mature stage in vegetable soybean, five vegetable soybean genotypes were examined. The results found that seeds from fresh edible stage had higher total free amino acid, and higher K, Na, Mn and Zn concentrations. The concentrations of soluble sugar, crude oil as well as unsaturated fatty acid were also higher at fresh pod stage. While total isoflavone, Mg and Fe concentrations were generally higher at full maturity stage. No differences in protein concentration were found between the two stages. Significant genotypic differences were found among nutritional parameters. The genotype Line 61 had the highest total soy isoflavone of 4593 μg g-1, whereas the genotype “Heidou” had the lowest total soy isoflavone of 1700 μg g-1 at mature stage. Correlation analysis indicated that total free amino acid was significantly positively correlated with soluble sugar, crude oil and total isoflavone. Therefore, the nutritional values at fresh pod stage and mature stage differed from the perspective of nutritional compositions. The findings reported here add new knowledge to vegetable soybean function and is a useful starting point for future breeding program and cultivation towards improving the nutritional compositions of soybean species.

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