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Comparison of Isoflavone Content in 43 Soybean Varieties Adapted to Highland Cultivation Areas
고랭지 적응 콩 43개 품종의 해발고도별 이소플라본 함량 비교
Korean. J. Breed. Sci. 2018;50(4):442-452
Published online December 1, 2018
© 2018 Korean Society of Breeding Science.

Su-Young Hong*, Su-Jeong Kim, Hwang-Bae Sohn, Yul-Ho Kim, and Kwang-Soo Cho
홍수영*, 김수정, 손황배, 김율호, 조광수

Highland Agricultural Research Institute, National Institute of Crop Science, RDA, Pyeongchang, Gangwon-do, Republic of Korea
농촌진흥청 국립식량과학원 고령지농업연구소
Correspondence to: E-mail:, Tel: +82-33-330-1830, Fax: +82-330-330-1519
Received October 13, 2018; Revised October 17, 2018; Accepted November 9, 2018.
This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
In this study, we analyzed the growth characteristics and isoflavone content of 43 soybean varieties highly adaptable to highland areas. The flowering period of each cultivation zone was from July 15 to August 12 at Daewallyeong, from July 18 to August 11 at Jinbu, and from July 23 to August 13 at Gangneung. The accumulated temperature from flowering to maturity was 1,297 ℃ for Daegwallyeong, 1,391 ℃ for Jinbu, and 1,685 ℃ for Gangneung. Forty-three varieties were classified into four utilities; soy sauce and tofu, bean sprouts, cooking with rice, and vegetable and early maturity. The content of isoflavone was highest at 2,579 μg/g in varieties for soy sauce and tofu usage. Five varieties (“Paldalkong,” “Sinpaldal2,” “Ilmikong,” “Sinpaldalkong,” and “Daepung”) cultivated in Daegwallyeong had over 4,000 μg/g of isoflavone. The isoflavone content of the region Daegwallyeong was different at the significance level of 0.1 (p=0.061) compared to Gangneung. There was no significant difference between Gangneung and Jinbu. It is thought that the low temperature of the maturation stage during the growing period affected isoflavone accumulation. The varieties with more than 3,000 μg/g of isoflavone content in Daegwallyeong, Jindu, and Gangneung were “L29,” “Williams82,” “Ilmikong,” and “Daepung.” These were genetically and environmentally stable in isoflavone content. It is expected that this study will be used as basic data for the functional breeding and selection of soybean varieties highly adaptable to a specific region, and to help expand soybean cultivation areas in highlands.
Keywords : Isoflavone, Variety, Utilization, Temperature

December 2018, 50 (4)
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