Production of Maltose in Various Cultivars of Soybean Vegetable, Glycine max (L.) Merr., after Boiling

Nomura, Satomi; Furutani, Noriyuki; Ohtani, Kazuhiro; Muramoto, Yukari; Shibata, Mitsuru; Matsui, Motoko

doi:10.3136/fstr.20.401

Cited by 5 publications

(5 citation statements)

References 13 publications

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“…Inversely, BB and KU both had lower free sugar concentrations and higher free amino acids. Compared to previous findings, the overall amounts for all nutrients found in this study were lower (Nomura et al., ; Saldivar et al., ; Sugimoto et al., ). These discrepancies could be due to different sample treatment, innate varietal differences, a different geographical location, and other factors that impact the physiochemical composition of vegetables.…”

Section: Resultscontrasting

confidence: 99%

“…A heat treatment is essential, as it denatures trypsin inhibitors and retards enzymatic pathways that lead to oxidation and other processes that lower quality (Song et al., , ; Sugimoto et al., ). Inversely, this process also activates enzymes such as β‐amylase (if present), which may impact maltose levels post‐heat treatment (Nomura et al., ). Although each variety received the same treatment (that is, blanching then freezing) for consistency, future research should explore different treatments among varieties to establish optimal preparation procedures.…”

Section: Resultsmentioning

confidence: 99%

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Capturing and Explaining Sensory Differences among Organically Grown Vegetable‐Soybean Varieties Grown in Northern California

Flores

Giovanni

Kirk

et al. 2019

Journal of Food Science

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Vegetable soybean (VS), known as edamame, is appreciated for its robust flavor and exceptional nutrient content. Although the United States is one of the world's leading producers of soy, only a fraction is harvested as edamame. Research involving varietal differences is very limited, particularly among U.S. consumers. Sensory attributes of three VS varieties grown in Northern California (with organic methods) were assessed: Giant Midori (GM), ButterBean (BB), and Kuroshinja (KU). Participants (n = 74) rated four characteristics: flavor, texture, appearance, and overall liking on unlabeled, 11‐point hedonic scales and were asked if they would purchase the variety. A small portion of these participants would again evaluate the varieties, using free choice profiling (FCP) methodology. After these evaluations, texture analyzer, colorimeter, and high‐performance liquid chromatography (free amino acids, sugars, and isoflavones) testing were performed. Among tested varieties, distinct differences in quality were found, with GM preferred first, followed by KU, and BB. GM was significantly harder, a more intense green, had more free sugars and isoflavones and fewer free amino acids, whereas KU and BB trended to be the opposite. Analyzing FCP data with a General Procrustes Analysis, varieties were separated in different factors for flavor and texture, but not appearance. Although repeated, and larger trials are needed, our study signifies that consumers are able to detect differences among VS varieties. Further research may influence producers to grow the variety likely to be most profitable and marketable.

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Section: Resultscontrasting

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Capturing and Explaining Sensory Differences among Organically Grown Vegetable‐Soybean Varieties Grown in Northern California

Flores

Giovanni

Kirk

et al. 2019

Journal of Food Science

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“…Masuda (2003Masuda ( , 2004 suggested, using a few varieties of soybean, that varietal differences in maltose content observed after heat processing were due to differences in the starch gelatinization temperature. Nomura et al (2014) also reported a similar effect of the gelatinization temperature on the maltose production in soybeans. We here verified that the starch gelatinization temperature is a key for determining varietal differences in maltose productivity.…”

Section: Relationship Between Maltose Productivity and Starch Gelatinmentioning

confidence: 50%

“…Maltose is not present in raw edamame seeds and is produced only after heat processing (Furutani et al, 2012;Hirota, 2014;Hirota et al, 2003;Masuda, 2003;Nomura et al, 2014). It is well known that in the sweet potato, a large amount of maltose is produced after cooking.…”

Section: Introductionmentioning

confidence: 99%

“…Nomura et al (2014) reported that 'ShinTanbaguro' exhibited a lower starch gelatinization temperature and a higher maltose content than leading edamame varieties. However, it remains largely unknown how the gelatinization temperature of starch can contribute to the maltose production ability in conjunction with several other factors, including ambient temperature during the ripening stage of edamame seeds.…”

Section: Introductionmentioning

confidence: 99%

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Starch Properties Affecting Maltose Production Ability in Vegetable Black Soybean Seeds (Edamame) with Different Maturation Periods

2018

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The black soybean landrace 'Tanbaguro', consumed as vegetable seeds (edamame), is characterized by its uniquely high maltose production after heat processing, which is an important trait contributing to its enhanced sweetness. We investigated starch properties related to the maltose production in edamame together with several other affecting biochemical factors. As a result, it was estimated that the low gelatinization temperature of starch predominantly contributed to the increased maltose production and was associated with the increased proportion of short-chain amylopectin, although β-amylase activity did not show any significant correlation with maltose productivity. Additionally, amylose content may promote maltose production by the progression of starch gelatinization together with its effectiveness as a substrate of β-amylase. These starch properties were sensitive to ambient temperature, especially during the latter half of the maturation period. Therefore, it is suggested that maltose productivity in edamame seeds was strongly correlated with the maturing properties of soybean lines. On the other hand, starch content that was insensitive to ambient temperature during the maturing period was also estimated to contribute to the increase in maltose productivity complementarily by multiple regression analysis for varietal difference. These results suggested that starch content showed the additional importance in the varietal difference of maltose productivity among earlier maturing soybean lines than 'Tanbaguro'.

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Solid-State Fermentation of Ganoderma lucidum on the Soluble Sugar Metabolism of Three Summer–Autumn Black Tea Varieties

Dai,

Liu,

et al. 2024

Journal of Food Processing and Preservation

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Soluble sugar is one of the important characteristic metabolites contributing to the flavor quality of tea. However, little is known about the changes and metabolic pathways of sugar in summer–autumn black tea varieties during the solid-state fermentation of Ganoderma lucidum. Therefore, this study is aimed at investigating the effects of the solid-state fermentation of Ganoderma lucidum on soluble sugar metabolism in three summer–autumn black tea varieties. In this study, we combined targeted metabolomics technology, gas chromatography-mass spectrometry, and multivariate statistical analysis to reveal the metabolic rules of 13 different sugars in three varieties of summer–autumn black tea under the action of Ganoderma lucidum. Using multivariate statistical analysis, 8 common key sugar differential metabolites were selected from the three groups of samples: D-fructose, trehalose, lactose, maltose, D-galactose, glucose, L-rhamnose, and xylitol. The eight different sugars contributed to the quality difference between Ganoderma lucidum tea and black tea in this study. To better explore the patterns of sugar changes, the metabolic pathways of 13 different sugars were screened and analyzed. The result revealed that the solid-state fermentation of Ganoderma lucidum increased the sweet characteristics and decreased the bitter characteristics of the three summer–autumn black tea varieties. In addition, these results showed that the solid-state fermentation of Ganoderma lucidum could produce lactose in tea, reduce glucose and fructose contents, and increase xylitol content. The solid-state fermentation of Ganoderma lucidum can regulate soluble sugar metabolism in three summer–autumn black tea varieties, leading to an improvement in their quality. This study has potential practical significance for regulating the flavor quality of summer–autumn tea.

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Production of Maltose in Various Cultivars of Soybean Vegetable, Glycine max (L.) Merr., after Boiling

Cited by 5 publications

References 13 publications

Capturing and Explaining Sensory Differences among Organically Grown Vegetable‐Soybean Varieties Grown in Northern California

Capturing and Explaining Sensory Differences among Organically Grown Vegetable‐Soybean Varieties Grown in Northern California

Starch Properties Affecting Maltose Production Ability in Vegetable Black Soybean Seeds (Edamame) with Different Maturation Periods

Solid-State Fermentation of Ganoderma lucidum on the Soluble Sugar Metabolism of Three Summer–Autumn Black Tea Varieties

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