Method for increasing transform of isoflavone and soyasaponin in soybean and soybean germ using glycolytic enzyme

• Main Authors: LEE MI JA, HAM HYEON MI, PARK KEE DO, KIM HYEON YOUNG, SEO WOO DUCK
• Format: Patent
• Language: English; Korean
• Published: 23.06.2021
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; ENZYMOLOGY; FODDER; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The present invention provides a method for promoting non-glycosylation conversion of isoflavones and soya saponins by treating soybeans and soybean embryos with glycolytic enzymes, and more specifically, relates to a method for promoting non-glycosylation conversion of isoflavones and soya saponins, including a step of treating soybeans and soybean embryos with glycolytic enzymes, soybeans and soybean embryos with promoted non-glycosylation conversion of isoflavones and soya saponins through the method, and a food composition and a feed composition including the soybeans and the soybean embryos. When the soybeans and the soybean embryos treated with glycolytic enzymes are treated by the method of the present invention, non-glycosylation conversion of isoflavones or soya saponins can be promoted. 본 발명은 당분해효소를 콩 및 콩배아에 처리하여 이소플라본 및 소야사포닌의 비배당체화 전환 증진 방법을 제공하는 것으로, 보다 구체적으로, 콩 및 콩배아에 당분해효소를 처리하는 단계를 포함하는 이소플라본 및 소야사포닌 비배당체화 전환 증진 방법, 상기 방법을 통해 이소플라본 및 소야사포닌의 비배당체화 전환이 증진된 콩 및 콩배아, 상기 콩 및 콩배아를 포함하는 식품 조성물 및 사료 조성물에 관한 것이다. 본 발명의 방법으로 당분해효소를 처리한 콩 및 콩배아를 처리할 경우 이소플라본 또는 소야사포닌의 비배당체화 전환을 증진시킬 수 있다.