콩 성분육종의 현황 및 전망

Soybean seeds are one of the most important sources of protein and oil in the world. Recently, emphasis has been laid on the chemical composition of soybean seeds for the processing soybean foods. Improvement of the soybean components has been expected to improve foo3-processing quality for the processed soybean products such as soymilk and various edible ingredients as well as for the traditional soy-foods. So, in Korea, soybean breeding research programmes have focused on developing cultivars with good quality and yield stability. They include increasing protein content, modification of protein, eliminating seed lipoxygenase, and improving aftertaste of soybeans. Soybean seed consists of two major storage protein, the 7S and 11S globulins. For improving the quality of soybean seed protein, an increase of 11S/7S ratio would be a desirable objective because the 11S globulin contains much more the sulfur-containing amino acids than the 7S globulin. Especially the soycurd from crude 11S was remarkably harder than that from crude 7S, and springiness and cohesiveness were slightly higher in soycurd having higher proportion of 11S. So, it may concluded that proportion of protein components in soybean seed can be important factor which controls the suitability for soycurd or other foods. Lipoxygenase is involved in the formation of certain undesirable flavors of soybean products. Three isozymes(L-1, L-2 and L-3) of lipoxygenase have been identified in soybean seeds, and the three types of mutants lacking L-1. L-2 and L-3, respectively, were detected in the 1980`s. But lipoxygenase lacking genotypes had no deleterious effects on soybean yield, lodging, height, seed weight and infection to disease and insect, Seed protein and oil concentrations were also unaffected. Otherwise, soybean curd made from soybeans with and without seed lipoxygenase showed a similar yield, while sensor y value was higher in lipoxygenase lacking lines than normal soybean. In case scymilk, the sensory value of flavor and taste were higher in soybeans without seed lipoxygenase. Therefore, in soybean breeding programme for processing characteristics, soybean genotypes lacking seed lipoxygenase could be economically and nutritionally valuable on account of their utilization. At present, several soybean promising lines were developed in Korea. Danbaek-kong and Kwangan-kong, which have high protein content and good seed quality, were developed at Crop Experiment Station in 1994. Crude protein content was 48.9% and 44.7%, respectively. Jinpum-kong with lipoxygenase-deficient seed was developed in 1995. But we have big problems to evaluate soybean Seed quality till now, It was suggested that world wide collection and further chemical evaluation of soybean germplasm is essential in order to improve soybean seed quality.