Influence of Soaking and Steaming Conditions on the Hardness of Steamed Soybeans and Fermented Soybeans (Natto)

Yoshioka, Kuniaki; Sato, Masahiro; Suzuki, Masahiro; Otobe, Kazunori

doi:10.3136/nskkk.56.40

Cited by 4 publications

(3 citation statements)

References 11 publications

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“…Makabe (2006) reported that cooked seed hardness is positively correlated with the quantity of calcium ions in the cooking solution . Negative correlation of the hardness with the amount of dissolved polysaccharides or boron during cooking of the seeds was also reported, , but the seed component that determines cooked seed hardness remains to be identified. Genetic mechanisms have not been elucidated either, although differences in cooked seed hardness have been observed between cultivars. , …”

Section: Introductionmentioning

confidence: 98%

“…Soyfood has been consumed in Asia for over 1000 years and is becoming increasingly popular in other countries. The hardness of cooked soybeans is one of the most important factors for not only cooked beans but also natto and miso, which require a boiling or steaming process for softening beans before fermentation. − Softer cooked beans are preferable for these food products. Harder beans require longer and stronger heating conditions, resulting in a darker color and unfavorable tastes (based on personal communication with manufacturers).…”

Section: Introductionmentioning

confidence: 99%

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Relationship between Mutations of the Pectin Methylesterase Gene in Soybean and the Hardness of Cooked Beans

Toda

Hirata

Masuda

et al. 2015

J. Agric. Food Chem.

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Hardness of cooked soybeans [Glycine max (L). Merr.] is an important attribute in food processing. We found one candidate gene, Glyma03g03360, to be associated with the hardness of cotyledons of cooked soybeans, based on a quantitative trait locus and fine-scale mapping analyses using a recombinant inbred line population developed from a cross between two Japanese cultivars, "Natto-shoryu" and "Hyoukei-kuro 3". Analysis of the DNA sequence of Glyma03g03360, a pectin methylesterase gene homologue, revealed three patterns of mutations, two of which result in truncated proteins and one of which results in an amino acid substitution. The truncated proteins are presumed to lack the enzymatic activity of Glyma03g03360. We classified 24 cultivars into four groups based on the sequence of Glyma03g03360. The texture analysis using the 22 cultivars grown in different locations indicated that protein truncation of Glyma03g03360 resulted in softer cotyledons of cooked soybeans, which was further confirmed by texture analysis performed using F2 populations of a cross between "Enrei" and "LD00-3309", and between "Satonohohoemi" and "Sakukei 98". A positive correlation between hardness and calcium content implies the possible effect of calcium binding to pectins on the hardness of cooked soybean cotyledons.

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Section: Introductionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Relationship between Mutations of the Pectin Methylesterase Gene in Soybean and the Hardness of Cooked Beans

Toda

Hirata

Masuda

et al. 2015

J. Agric. Food Chem.

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“…Soybeans are first cooked and softened during the production of nimame, natto, miso, and soy sauce. Soft-cooked beans obtained with a shorter cooking duration are preferable for those four processed foods ( Taira 1990 , Yoshioka et al 2009 , Zhang et al 2008 ). Harder beans require longer and stronger heating conditions, resulting in a darker color and unfavorable tastes ( Mori and Taya 2008 , Takemura 2001 ).…”

Section: Introductionmentioning

confidence: 99%

DNA marker-assisted evaluation of cooked bean hardness of three soybean progeny lines

et al. 2020

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Cooked bean hardness is an important trait for the processing of soybean products such as nimame, natto, miso, and soy sauce. Previously, we showed that cooked bean hardness is primarily affected by the pectin methylesterase gene Glyma03g03360 , and that calcium content has a secondary effect on this trait. To establish a simple and timely method for the evaluation of cooked bean hardness, primers of amplification refractory mutation system-polymerase chain reaction (ARMS-PCR) were designed to detect a single-nucleotide polymorphism of Glyma03g03360 and subsequently used to evaluate three soybean progeny lines. The determined genotypes were compared to those identified using the cleaved amplified polymorphic sequence (CAPS) method. Seven out of 284 lines presented different genotypes, which were determined using the two methods: A genotypes were incorrectly assigned as heterozygous by CAPS, suggesting that ARMS-PCR is more reliable. Glyma03g03360 genotypes could be used to evaluate cooked bean hardness, except for intermediate values. Cooked bean hardness within the same genotype groups was significantly correlated with calcium contents. These findings indicate that ARMS-PCR is useful for a marker-assisted selection of soybean with soft-cooked beans and that calcium content may be used for additional selection.

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Evaluation of seed chemical quality traits and sensory properties of natto soybean

Yoshikawa¹,

Chen²,

Zhang

et al. 2014

Food Chemistry

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Influence of Soaking and Steaming Conditions on the Hardness of Steamed Soybeans and Fermented Soybeans (Natto)

Cited by 4 publications

References 11 publications

Relationship between Mutations of the Pectin Methylesterase Gene in Soybean and the Hardness of Cooked Beans

Relationship between Mutations of the Pectin Methylesterase Gene in Soybean and the Hardness of Cooked Beans

DNA marker-assisted evaluation of cooked bean hardness of three soybean progeny lines

Evaluation of seed chemical quality traits and sensory properties of natto soybean

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