기능성 소재로서 녹두(Phaseolus aureus L.)의 이화학적 특성

This study on the physicochemical property of physiological activity substance in mung bean (Phaseolus aureus L.) was performed for the use as an functional food materialization. The proximate composition in the vacuum freeze dried mung bean was carbohydrate 57.20±0.29%, crude protein 26.40±0.69%, moisture 9.90±0.16%, crude ash 3.54±0.43%, and crude fat 2.96±0.26%, respectively. The vitamin content of mung bean was vitamin B5 0.62±0.013 mg/100 g, vitamin E 0.17±0.001 mg/100 g, vitamin B1 0.13±0.016 mg/100 g, and β-carotene 87.37±0.754 μg RE/100 g, respectively. The mineral content of mung bean was potassium (K) 12,428.55±147.55 mg kg-1, magnesium (Mg) 2,053.32±14.13 mg kg-1, calcium (Ca) 1,966.40±14.53 mg kg-1, sodium (Na) 1,063.99±7.75 mg kg-1, iron (Fe) 63.77±0.98 mg kg-1, and manganese (Mn) 14.67±0.22 mg kg-1. The compositions of fatty acid were saturated fatty acid 29.23±0.03%, monoenes 20.30±0.04%, and polyenes 50.46±0.06%. Protein bound amino acid content of mung bean was 21.75±0.24 g%. And major amino acids were glutamic acid 3.93±0.03 g%, aspartic acid 2.68±0.03 g%, respectively. The composition of free amino acid of mung bean was 336.77±8.66 mg%, and major free amino acids were arginine, glutamic acid, asparagine, and aspartic acid. As a results of these experiment, Mung bean could be used a natural resouce and functional biohealth food substance.