Production of Maltose in Various Cultivars of Soybean Vegetable, Glycine max (L.) Merr., after Boiling
The palatability of boiled soybean vegetable with respect to maltose production was investigated using seven cultivars of soybean vegetables. Although sucrose is the most abundant free sugar (ca. 90%) in raw soybean vegetables, maltose was also shown to contribute to palatability (sweetness). Maltos...
Saved in:
| Published in | FOOD SCIENCE AND TECHNOLOGY RESEARCH Vol. 20; no. 2; pp. 401 - 407 |
|---|---|
| Main Authors | , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Tsukuba
Japanese Society for Food Science and Technology
2014
The Japanese Society for Food Science and Technology Japan Science and Technology Agency |
| Subjects | |
| Online Access | Get full text |
Cover
Loading…
| Abstract | The palatability of boiled soybean vegetable with respect to maltose production was investigated using seven cultivars of soybean vegetables. Although sucrose is the most abundant free sugar (ca. 90%) in raw soybean vegetables, maltose was also shown to contribute to palatability (sweetness). Maltose production was found to be related to both β-amylase activity and starch gelatinization temperature. Of the seven cultivars studied, ShinTamba-Guro' had the lowest starch gelatinization temperature (55°C) and the highest maltose content, while ‘Fuki’ had the highest starch gelatinization temperature (> 70°C), lowest β-amylase activity and did not produce maltose, with boiling treatment. Sweetness was proposed as one of the factors related to the palatability of soybean vegetable, and was affected by the content and composition of sucrose and/or maltose. |
|---|---|
| AbstractList | The palatability of boiled soybean vegetable with respect to maltose production was investigated using seven cultivars of soybean vegetables. Although sucrose is the most abundant free sugar (ca. 90%) in raw soybean vegetables, maltose was also shown to contribute to palatability (sweetness) . Maltose production was found to be related to both β-amylase activity and starch gelatinization temperature. Of the seven cultivars studied, Shin-Tamba-Guro' had the lowest starch gelatinization temperature (55℃) and the highest maltose content, while 'Fuki' had the highest starch gelatinization temperature (>70℃) , lowest β-amylase activity and did not produce maltose, with boiling treatment. Sweetness was proposed as one of the factors related to the palatability of soybean vegetable, and was affected by the content and composition of sucrose and/or maltose. The palatability of boiled soybean vegetable with respect to maltose production was investigated using seven cultivars of soybean vegetables. Although sucrose is the most abundant free sugar (ca. 90%) in raw soybean vegetables, maltose was also shown to contribute to palatability (sweetness). Maltose production was found to be related to both β-amylase activity and starch gelatinization temperature. Of the seven cultivars studied, ShinTamba-Guro' had the lowest starch gelatinization temperature (55°C) and the highest maltose content, while 'Fuki' had the highest starch gelatinization temperature (> 70°C), lowest β-amylase activity and did not produce maltose, with boiling treatment. Sweetness was proposed as one of the factors related to the palatability of soybean vegetable, and was affected by the content and composition of sucrose and/or maltose. |
| Author | Nomura, Satomi Shibata, Mitsuru Ohtani, Kimiko Matsui, Motoko Furutani, Noriyuki Muramoto, Yukari |
| Author_xml | – sequence: 1 fullname: Nomura, Satomi organization: Graduate School of Life and Environmental Sciences, Kyoto Prefectural University – sequence: 2 fullname: Furutani, Noriyuki organization: Biotechnology Research Department, Kyoto Prefectural Agriculture, Forestry and Fisheries Technology Center – sequence: 3 fullname: Ohtani, Kimiko organization: Graduate School of Life and Environmental Sciences, Kyoto Prefectural University – sequence: 4 fullname: Muramoto, Yukari organization: Graduate School of Life and Environmental Sciences, Kyoto Prefectural University – sequence: 5 fullname: Shibata, Mitsuru organization: Department of Health and Nutrition, Kio University – sequence: 6 fullname: Matsui, Motoko organization: Graduate School of Life and Environmental Sciences, Kyoto Prefectural University |
| BookMark | eNpFkF1rFDEYhYNUsK1e-QcC3ih2xnxNNnMj6FJXYYuCH7chk3mzZplNapIR9983w5YVQvLCeXIO77lCFyEGQOglJS2nXL5zuaSWkVYQ-gRdUqVow3slLurMhWikJPIZusp5TwjtesUukfuW4jjb4mPA0eE7M5WYAfuAf5nk45zxep6K_2tSXvTv8TiAqSLsoJhhghu8mY7WB8AH8w-_3rZv8B2k1N5g4wok_DH6yYfdc_TUmSnDi8f3Gv38dPtj_bnZft18WX_YNrZTojSdHIikq24c5cDl6Jiwg5K2DpaxwRGwworerEZGlAM2Dv0opSBAOk4p7Tp-jV6dfO9T_DNDLnof5xRqpKYdZ6pfCblQb0-UTTHnBE7fJ38w6agp0UuReilSM6JrkZXenOgDjN6aKYa6Efw3dgfhYhxz5anQhLB6NGFKk_p7uVa8Zz0Rqjq9PzntczE7OKeaVLyd4JzKHqPPgv1tkobAHwBXo5R7 |
| CitedBy_id | crossref_primary_10_1111_1750_3841_14443 crossref_primary_10_1155_2024_8856934 crossref_primary_10_3136_nskkk_63_464 |
| Cites_doi | 10.1021/ac60111a017 10.3117/rootres.16.147 10.3136/nskkk.48.218 10.2503/hrj.6.597 10.1021/jf101471d 10.2503/hrj.10.101 10.3136/nskkk.51.172 10.1021/ac60045a016 10.5458/jag1972.28.72 10.2503/hrj.11.309 10.5891/jafps.29.11 10.5458/jag.50.9 |
| ContentType | Journal Article |
| Copyright | 2014 by Japanese Society for Food Science and Technology Copyright Japan Science and Technology Agency 2014 |
| Copyright_xml | – notice: 2014 by Japanese Society for Food Science and Technology – notice: Copyright Japan Science and Technology Agency 2014 |
| CorporateAuthor | Graduate School of Life and Environmental Sciences Kio University Forestry and Fisheries Technology Center Biotechnology Research Department Department of Health and Nutrition Kyoto Prefectural University Kyoto Prefectural Agriculture |
| CorporateAuthor_xml | – name: Kyoto Prefectural University – name: Graduate School of Life and Environmental Sciences – name: Forestry and Fisheries Technology Center – name: Kyoto Prefectural Agriculture – name: Biotechnology Research Department – name: Kio University – name: Department of Health and Nutrition |
| DBID | AAYXX CITATION 7QO 7QR 7T7 8FD C1K F28 FR3 K9. P64 |
| DOI | 10.3136/fstr.20.401 |
| DatabaseName | CrossRef Biotechnology Research Abstracts Chemoreception Abstracts Industrial and Applied Microbiology Abstracts (Microbiology A) Technology Research Database Environmental Sciences and Pollution Management ANTE: Abstracts in New Technology & Engineering Engineering Research Database ProQuest Health & Medical Complete (Alumni) Biotechnology and BioEngineering Abstracts |
| DatabaseTitle | CrossRef Biotechnology Research Abstracts Technology Research Database ProQuest Health & Medical Complete (Alumni) Chemoreception Abstracts Engineering Research Database Industrial and Applied Microbiology Abstracts (Microbiology A) ANTE: Abstracts in New Technology & Engineering Biotechnology and BioEngineering Abstracts Environmental Sciences and Pollution Management |
| DatabaseTitleList | Biotechnology Research Abstracts |
| DeliveryMethod | fulltext_linktorsrc |
| Discipline | Economics |
| EISSN | 1881-3984 |
| EndPage | 407 |
| ExternalDocumentID | 3326191281 10_3136_fstr_20_401 fm4foods_2014_002002_028_0401_04073929048 article_fstr_20_2_20_401_article_char_en |
| GroupedDBID | 2WC 53G 5GY ACGFO ACIWK ACPRK ADBBV ADDVE AENEX AFRAH AHMBA ALMA_UNASSIGNED_HOLDINGS AZPMC CS3 DU5 HH5 JMI JSF JSH JSI JSP KUZGX O1H OK1 PQEST PQQKQ RJT RKO RZJ TKC TR2 ~KM ABJNI AAYXX CITATION 7QO 7QR 7T7 8FD C1K F28 FR3 K9. P64 |
| ID | FETCH-LOGICAL-c584t-56b06175dd6b36df24cb86cdf2c22bf0ec4c49a7d208fe2db9d6640e053111553 |
| ISSN | 1344-6606 |
| IngestDate | Thu Oct 10 19:26:20 EDT 2024 Fri Aug 23 01:11:28 EDT 2024 Fri Nov 08 06:49:42 EST 2024 Thu Aug 17 20:27:44 EDT 2023 |
| IsDoiOpenAccess | true |
| IsOpenAccess | true |
| IsPeerReviewed | true |
| IsScholarly | true |
| Issue | 2 |
| Language | English |
| LinkModel | OpenURL |
| MergedId | FETCHMERGED-LOGICAL-c584t-56b06175dd6b36df24cb86cdf2c22bf0ec4c49a7d208fe2db9d6640e053111553 |
| OpenAccessLink | https://www.jstage.jst.go.jp/article/fstr/20/2/20_401/_article/-char/en |
| PQID | 1532897465 |
| PQPubID | 1996352 |
| PageCount | 7 |
| ParticipantIDs | proquest_journals_1532897465 crossref_primary_10_3136_fstr_20_401 medicalonline_journals_fm4foods_2014_002002_028_0401_04073929048 jstage_primary_article_fstr_20_2_20_401_article_char_en |
| PublicationCentury | 2000 |
| PublicationDate | 2014-00-00 |
| PublicationDateYYYYMMDD | 2014-01-01 |
| PublicationDate_xml | – year: 2014 text: 2014-00-00 |
| PublicationDecade | 2010 |
| PublicationPlace | Tsukuba |
| PublicationPlace_xml | – name: Tsukuba |
| PublicationTitle | FOOD SCIENCE AND TECHNOLOGY RESEARCH |
| PublicationTitleAlternate | Food Science and Technology Research |
| PublicationYear | 2014 |
| Publisher | Japanese Society for Food Science and Technology The Japanese Society for Food Science and Technology Japan Science and Technology Agency |
| Publisher_xml | – name: Japanese Society for Food Science and Technology – name: The Japanese Society for Food Science and Technology – name: Japan Science and Technology Agency |
| References | Sone, K. (2011). The Freshness Maintenance Technology of “Hacchaku Ichigo” (Eight-tenth Coloration) by MA Package and Low Temperature Conditions. Agri. Hort., 86, 713-719. McCready, R. M., Guggolz. J., Silviera, V., and Owens. H. S. (1950). Determination of Starch and Amylose in Vegetables. Application to peas. Anal. Chem., 22, 1156-1158. Sakai, S. (1981). Production and Usage of Maltose. J. Jap. Soc. Starch Sci., 28, 72-78. Kawai, T. (2004). The Green Soybean of Tamba Black Soybean ‘Murasaki-Zukin’ for Early Maturity and Taste Component. Jpn. Soc. Edamame Sci., 2, 9-13. Sugimoto, Y., Shimazaki, Y., Asaoka, M., and Fuwa, H. (2004). Relationship between Palatability Evaluations and Physicochemical Properties of Japanese Chestnut Flesh. Mem. Fac. Agri. Kinki Univ., 37, 31-37. Masuda, R. (2004). Elucidation of the Maltose Production on Improvement of the Eating Quality of Green Soybean. Agri. Hort., 79, 1085-1093. Konishi, M., Ide, K., Yoshimura, R., Hatae, K., and Shimada, A. (1996). Eating Quality Evaluation for Cooked Rice (2). J. Cookery. Sci. Jpn., 29, 264-274. Abe, T., Ujiie, T., and Sasahara, T. (2004). Varietal Differences in Free Amino Acid and Sugar Concentrations in Immature Seeds of Soybean under Raw and Boiling Treatments. Jap. Soc. Food Sci. Technol., 51, 172-176. Masuda, D., Fukuoka, N., Goto, H., and Kato, Y. (2007). Effect of Cold Treatment after Harvest on Sugar Contents and Storability in Sweet Potato (Ipomoea batatas L.). Hort. Res. (Japan), 6, 597-601. Ministry of Agriculture, Forestry and Fisheries. (2010). Agricultural Production Bureau and Production Promotion Division. Dictionary of Japanese Soybean Seeds. p. 95. Honjo, M., Sinoda, M., Takeda, S., and Taguchi, T. (2007). Differences of Quality and Taste of New Vegetable Soybean Cultivar ‘Akita Kaori Goyo’ in Cropping Season. Rep. Tohoku Br. Crop Sci. Soc. Jpn., 60, 189-190. Masuda, R. and Nakamura, Y. (2010). Edamame Rich in Folate: Effect of Heating Treatments and Storage of both Pods and Shelled Seeds on the Folate Forms and Stability. Skylark Food Sci. Institute., 23. 67-78. Hirota, T., Tahata, K., Fukushima, A., Inoue, Y., and Nakagawa, K. (2003). Effect of Holding Condition before Freezing on Quality in Immature Black Soybeans ‘Tanbaguro’ Served as Vegetable. Jpn. Assoc. Food Preserv. Sci., 29, 11-16. Matsunaga, N., Takahashi, S., and Kainuma, K. (2003). Rice Starch Isolation from Newly Developed Rice Cultivars by the Improved Alkali Method. J. Appl. Glycosci., 50, 9-13. Sasahara, T. (2000). Characteristics of the Crop. Nogyo-Gizyutu-Daikei “Yasai”. 10. Mame-rui/Imo-rui/Renkon. Nobunkyo, Tokyo. Addendum 25 (Gi) p.1. Minamiyama, Y., Furutani, N., and Kosaka, Y. (2012). Breeding of a New Soybean Cultivar “Kyoshirotanba”. Kin. Chu. Shi. Agric. Res. Assoc., 20, 11-14. Sugimoto, M., Goto, H., Otomo, K., Ito, M., Onuma, H., Suzuki, A., Sugawara, M., Abe, S., Tomita, M., and Soga, T. (2010). Metabolomic Profiles and Sensory Attributes of Edamame under Various Storage Duration and Temperature Conditions. J. Agric. Food Chem., 58, 8418-8425. Takasaki, Y. (1980). New Technology of Saccharification. High Polymers, Jpn., 29, 693. Ishikawa, Y. (2008). Modified Atmosphere Packaging in Japan. J. Packaging Sci. Technol. Jpn., 17, 145-150. Miyagi, A., Yasuda, M., Hisaka, H., Motoori, S., and Wako, T. (2011). Relationship between Sensory Test, and Chemical and/or Physical Properties of Japanese Bunching Onion. Hort. Res. (Japan), 10, 101-107. Dubois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A., and Smith, F. (1956). Colorimetric Method for Determination of Sugars and Related Substances. Anal. Chem., 28, 350-356. Miyake, N., Sakai, S., Ikarashi, A., Suzuki, E., and Kurata, T. (2007). Effect of Boiling on the Contents of Taste Compounds and Vitamin C in Edamame (Vegetable Soybean). J. Cookery. Sci. Jpn., 40. 189-192. Ogura, N., Hirato, Y., and Kazami, D. (2001). Detection of a Heat-Stable and Insoluble Form of β-Amylase in Sweet Potatoes. Jap. Soc. Food Sci. Technol., 48, 218-220. Inukai, Y., Matsubayashi, T., and Shibayama, H. (2007). Growth Conditions Affecting Sweetness of Sweet Potato. Root Res., 16, 147-154. Masuda, R. (2003). The Ingredient which Contributes to Taste. Jpn. Soc. Edamame Sci., 1, 4-9. Furutani, N., Nomura, S., Ohtani, K., and Matsui, M. (2012). Development of Palatability Estimation Method in Green Soybeans of Tamba Black Soybean. Hort. Res. (Japan), 11, 309-314. Kono, A., Ishikawa, K., Kawamoto, S., and Nanmori, T. (2011). New Evaluation of Both α-and β-Amylase Activity in Plants and its Application to Food Materials. J. Home Econ. Jpn., 62, 701-708. 22 23 24 25 26 27 10 11 12 13 14 15 16 17 18 19 1 2 3 4 5 6 7 8 9 20 21 |
| References_xml | – ident: 2 doi: 10.1021/ac60111a017 – ident: 18 – ident: 12 – ident: 6 doi: 10.3117/rootres.16.147 – ident: 10 – ident: 14 – ident: 21 doi: 10.3136/nskkk.48.218 – ident: 11 doi: 10.2503/hrj.6.597 – ident: 24 – ident: 9 – ident: 7 – ident: 25 doi: 10.1021/jf101471d – ident: 20 – ident: 26 – ident: 17 – ident: 5 – ident: 19 doi: 10.2503/hrj.10.101 – ident: 1 doi: 10.3136/nskkk.51.172 – ident: 16 doi: 10.1021/ac60045a016 – ident: 22 doi: 10.5458/jag1972.28.72 – ident: 13 – ident: 3 doi: 10.2503/hrj.11.309 – ident: 4 doi: 10.5891/jafps.29.11 – ident: 8 – ident: 15 doi: 10.5458/jag.50.9 – ident: 27 – ident: 23 |
| SSID | ssj0015982 |
| Score | 2.015174 |
| Snippet | The palatability of boiled soybean vegetable with respect to maltose production was investigated using seven cultivars of soybean vegetables. Although sucrose... |
| SourceID | proquest crossref medicalonline jstage |
| SourceType | Aggregation Database Publisher |
| StartPage | 401 |
| SubjectTerms | maltose production soybean vegetable starch gelatinization properties β-amylase |
| Title | Production of Maltose in Various Cultivars of Soybean Vegetable, Glycine max (L.) Merr., after Boiling |
| URI | https://www.jstage.jst.go.jp/article/fstr/20/2/20_401/_article/-char/en http://mol.medicalonline.jp/en/journal/download?GoodsID=fm4foods/2014/002002/028&name=0401-0407e https://www.proquest.com/docview/1532897465 |
| Volume | 20 |
| hasFullText | 1 |
| inHoldings | 1 |
| isFullTextHit | |
| isPrint | |
| ispartofPNX | Food Science and Technology Research, 2014, Vol.20(2), pp.401-407 |
| link | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV1Zj9MwELbKggQSQpyisCA_7AOom-I4TtK-cQhULSwgsbtanqIkdiD0CGoTRPml_BxmbMdNxQot-2Kldk7P1_HMeA5C9vwglyqPA0-Ow9QTKkq9UZQxz89FyhSsB7zQ3hbvo8mxODgNT3u93x2vpabOhvmvM-NKLkJV6AO6YpTsf1DW3RQ64BjoCy1QGNpz0fijSddqZb7DdFaj93m5GJyABoy-rZgws_wBuquJTVlnaHc_UV9UjRFT2iY-W-PW-mCe_tTVPTDsanColkvNNUwF8ZdVOWtXOFfRs5KOL6DtfWOid858zs5czRtdzWjwCTT8eekg0yyb2pSUwu2jct1M3diHr-3I23JeTqsOLlIAl7bvfm6m8Jlds4W_MVgegBCAxTW33FL_8dYd5hwI4UURs6mzTd9o5HvB2JSZazk6Zx3k8g57FtZwouyv-KxFJDBVbopVjflih-6arazcluYJnpVwlnBs4NSkHcCgOcDoJXKZAwvU-YcnTjHzMW2iNgXYLzKRo_jkZ53nbslKV76BuoB5IK7PzRaeSaXylwyhBaOjm-SG1WjoC_NGt0hPLW6Tq23A--oOKTYwpVVBLUxpuaAWptTBFMctTKmD6T61IKUAUvrk3fAp1QDdpxqe1MLzLjl-8_ro1cSz5T28HKTe2guBJ4D8HEoZZUEkCy7ybBTlcJBznhVM5SIX4zSWnI0KxWU2llEkGNYygQU6DIN7ZGdRLdR9QtFXM5UxYzJOhQrCcZHFvoSbhDLmSsg-2WsnMvlusrgkoP3ifDsKwnz3SWwm2Z10XjL3yfMtqiSWS6yAo4gCwL1K8E-QoHbGeAJCfcLwNtDEqKHAOtonuy0hN1eDPMJHoPJH4YMLv9tDcg2fbeyGu2SnXjbqEUjSdfZYg_IPlfrRdA |
| link.rule.ids | 315,783,787,4031,27935,27936,27937 |
| linkProvider | ABC ChemistRy |
| openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Production+of+Maltose+in+Various+Cultivars+of+Soybean+Vegetable%2C+Glycine+max+%28L.%29+Merr.%2C+after+Boiling&rft.jtitle=Food+Science+and+Technology+Research&rft.au=Nomura%2C+Satomi&rft.au=Furutani%2C+Noriyuki&rft.au=Ohtani%2C+Kimiko&rft.au=Muramoto%2C+Yukari&rft.date=2014&rft.pub=Japanese+Society+for+Food+Science+and+Technology&rft.issn=1344-6606&rft.eissn=1881-3984&rft.volume=20&rft.issue=2&rft.spage=401&rft.epage=407&rft_id=info:doi/10.3136%2Ffstr.20.401&rft.externalDocID=article_fstr_20_2_20_401_article_char_en |
| thumbnail_l | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=1344-6606&client=summon |
| thumbnail_m | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=1344-6606&client=summon |
| thumbnail_s | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=1344-6606&client=summon |