• Applied Biological Chemistry
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• v.40 no.6
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• pp.546-550
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• 1997

This study was carried out to elucidate the biological characteristics of Rhizobia in biological nitrogen fixation system. The results of investigation were as follows; Polyacrylamide gel electrophoresis pattern of root lectin in the presence of SDS was ascertained electrophoretically and chromatographically. The purified root lectin formed immunoprecipitin line with anti lectin rabbit IgG. Root lectin, seed lectin and root exudate were tested for chemotactic ability. Chemotactic responses of RCR3407 and KCTC2422 toward root exudate were stronger than those of seed lectin and root lectin, but there didn't occur chemotactic responses of LPN100, not bound with seed lectin and that of LPN101, bound with seed lectin toward root exudate, root lectin and seed lectin. RCR3407, KCTC2422 and LPN-101, which nodulated with soybean, interacted with soybean lectin, but not with pea lectin. LPN-100, which was not nodulated with soybean, didn't interact with soybean lectin.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.8 no.1
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• pp.156-166
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• 2007

Soybean meal was widely used as a protein source in pig feedstuff because it has a good amino acid balance compared with other vegetable sources. However, soybeans contain trypsin inhibitors and other antinutritional factors which can lead to lower the digestibility of amino acid, and consequently reduce the growth performance. Heat treatment of soybeans is helpful shown to decrease the antinutritional factors and elicit an improved growth performance. Additionally, microbial processe using(HP 100, HP 200 and HP 300), and non-protein constituent removal are suggested to improve the growth performance and nutrient digestibility. Inadequate heat treatment of soybeans gives no damage to adult pig, but it has been shown to decrease nutrient digestibility in young pig. So, soy protein concentrate (SPC) and Isolated soy protein(ISP) were more widely used for nursery pigs than growing and finishing pigs, since SPC and ISP have similar characteristics as milk product.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.417-422
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• 2003

Addition of whole soy flour(WSF) to wheat flour(WF) was studies for its effects on dough and noodle characteristics. The WF used was medium grade of strength and WSF was a fine flour of 350 mesh. The addition ratio of WSF to. n was up to 20%. The dough properties and textural properties of wet and cooked noodles were measured with using Farinograph, Amylograph and Rheometer. Farinogram data showed the minimum dough development time and stability at 6% addition of WSF. Amylograph data of initial pasting temperature and time were increased while the maximum and final viscosity and setback were decreased as the WSF added more to W The initial pasting temperature of 2.0∼6.0% WSF added flour were comparable to 100% WF eventhough viscosity was almost half of WF. The water absorption capacity was increased from 81.6% to 92.3% at 6.0% WSF and then decreased as the addition ratio of WSF increased. The extensibility of dough showed a maximal value at 8.0% WSF addition. Strengthness and hardness of wet and cooked noodle were increased to the heighest measurement as the WSF added up to 6.0% followed by a steady decrease thereafter. It was also found that WSF addition resulted an increase in adhesiveness of wet noodle and decrease in hardness and strengthness of cooked noodle.

• Korean Journal of Food Science and Technology
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• v.22 no.6
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• pp.700-706
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• 1990

The curd yogurt was prepared from milk or milk added with skim milk powder or soy proteins. Acid production by lactic acid bacteria in milk containing additive of 2% was investigated and quality of curd yogurt(sensory property and keeping quality) was examined. Some organic acids in curd yogurt were analyzed by HPLC. The soy proteins, particularly defatted soy flour or soy flour, stimulated acid production by lactic acid bacteria more than skim milk powder. Among the four organisms tested, Leuconostoc mesenteroides and Lactobacillus bulgaricus produced more acid than L. casei and L. delbrueckii. HPLC analysis of organic acids in curd yogurt showed that the amount of lactic acid and acetic acid markedly increased during the fermentation by L. bulgaricus for 24 hours while the amount of citric acid markedly decreased. The major organic acid produced during the fermentation was lactic acid. Addition of soy proteins to milk reduced sensory property of curd yogurt. Among the soy proteins tested, soy protein concentrate or soy protein isolate added sample showed better sensory acceptability than other samples. When curd yogurt was kept at $5^{\circ}C$ for two weeks, titratable acidity, pH and number of viable cells of curd yogurt were not changed.

• Food Science and Preservation
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• v.19 no.5
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• pp.688-695
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• 2012

The effect of soybean flour (0, 5, 10, and 15%) on the quality characteristics (moisture, color, water absorption, solid content, texture properties, and sensory properties) of Topokkidduk stored for two days was studied. The moisture content of Topokkidduk increased with increasing soybean flour concentration at all the storage times. The moisture contents of SF15 (soybean flour 15%) on storage days 0, 1, and 2 were 46.30, 46.30, and 45.00%, respectively. SF15 had the highest moisture content among all the samples. The color of Topokkidduk (L value) decreased whereas its a and b values significantly increased with increased soybean flour concentration (p<0.05). The cooking properties (e.g., water absorption and solid content) resulted from the opposite conditions. Thus, the water absorption decreased and the solid content increased with increasing soybean flour concentration. The texture analyzer revealed that the hardness, chewiness, and cohesiveness of Topokkidduk decreased and that its adhesiveness increased with soybean flour addition, but there were no significant differences in these according to the soybean powder concentration. The taste, flavor, color, hardness, springiness, and overall acceptability values of Topokkidduk containing SF5 (soybean flour 5%) after two storage days, obtained through a sensory test, were highest among all the samples. These results suggest that soybean flour may be utilized as a functional and valuable ingredient in Topokkidduk.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.5
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• pp.469-474
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• 2000

This study was conducted to investigate the utilization of defatted soybean meal as a substitute for fish meal in the diet for juvenile flounder (Paralichthys olivaceus). Duplicate groups of average weighing 35 g were fed one of four isonitrogenous ($54{\%}$) and isocaloric (575 kcal/100 g diet) diets containing $0{\%}, 10{\%}, 20{\%} and 30{\%}$ soybean meal for 45 days. Survival rates of all groups were $100{\%}$, Weight gain of fish decreased with increasing dietary soybean meal levels, However, this value was not significantly different between fish fed the control and $10{\%}$ soybean meal diet (P > 0.05). Feed efficiency and protein efficiency ratio decreased with increasing dietary soybean meal levels, but no significant differences were found among fish fed the control, $10{\%}\;and\;20{\%}$ soybean meal diets (P > 0.05). Daily feed and protein intake increased with increasing dietary soybean meal level. Crude protein and moisture content of liver tended to decrease and crude lipid content tended to increase with decreasing of dietary soybean meal levels. Plasma total cholesterol levels of fish fed the diets containing $20{\%}\;and\;30{\%}$ soybean meal were significantly lower than that of fish fed control diet (P < 0.05), Plasma GOT level significantly increased with increasing dietary soybean meal level (P < 0.05). It is concluded that soybean meal can be used as a partial substitute for fish meal up to $10{\%}$ in this dietary formulation for growth of juvenile flounder.

• Journal of Biosystems Engineering
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• v.9 no.2
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• pp.58-64
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• 1984

디이젤엔진의 대체연료(代替燃料)로서 대두유(大豆油)는 대두유(大豆油)의 높은 점성(粘性)에 기인(起因)하는 문제점이 지적되고 있다. 이외 해결방법으로 대두유(大豆油)와 디이젤유(油)의 혼합(混合), 대두유(大豆油)의 에스테르화(化) 그리고 디이젤유(油) 첨가제(添加劑)의 첨가(添加) 등이 제시되고 있다. 본(本) 연구(硏究)는, 대두유(大豆油), 그의 에틸 에스테르 그리고 이러한 대체연료(代替燃料)의 디이젤유(油)와 혼합물(混合物) 또는 그 혼합물(混合物)의 첨가제(添加劑)와의 혼합물(混合物)의 점성학적 성질(性質)과 그 크기를 실험적 방법(方法)으로 구하였다. 그 결과 상기의 액체는 모두 뉴톤니안 액체이고, 첨가제(添加劑)는 상기 혼합물(混合物)의 점성(粘性)을 낮추는데 별로 효과가 없는 것으로 판단되었다.

• Korean Journal of Agricultural Science
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• v.18 no.1
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• pp.49-73
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• 1991

To elucidate enzymatic properties of $\alpha$-galactosidases (EC3, 2, 1, 22) from germinated soybean and Aspergillus niger changes in the enzyme activities and oligosaccharide contents during germination of soybean were determined and $\alpha$-galactosidases from germinated soybean and wheat bran culture of Aspergillus niger were purified by ammonium sulfate fractionation, ion exchange chromatography and gel filtration. Their chemical and enzymatic properties were investigated and the results obtained were summarized as follows : 1. $\alpha$-Galactosidase activity of soybean was maximized when it was germinated at $25^{\circ}C$ for 120 hours. And raffinose and stachyose in soybean were decomposed completely after 96 hours and 120 hours of germination, respectively. 2. The highest level of $\alpha$-Galactosidase activity was obtained when Aspergillus niger was grown on wheat bran medium at $30^{\circ}C$ for 96 hours. 3. Soybean $\alpha$-galactosidase was purified by 6.6 fold by ammonium slufate fractionation, ion exchange chromatography on DEAE-Cellulose and Sephadex A-50., and gel filtration on Sephadex G-150. Its specific activity was 825 units/mg protein and the yield was 2.5% of the total activity of crude extracts. 4. Aspergillus niger $\alpha$-galactosidase was purified by 23.7 fold. Its specific activity was 1,229 units/mg protein and the yield was 14% of the total activity of wheat bran culture. 5. The purified $\alpha$-galactosidases of soybean and Aspergillus niger were found to be homogeneous by polyacrylamide gel electrophoresis and by HPLC. 6. Chemical properties of the purified $\alpha$-galactosidases were : 1) The soybean $\alpha$-galactosidase was monomeric and its molecular weight was estimated to be 30,000 by SDS-PAGE whereas the Aspergillus niger $\alpha$-galactosidase was a tetrameric glycoprotein which consisted of identical subunits with molecular weight of 28,000 each.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.342-350
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• 2010

The purpose of this study is to examine the effects of adding various concentrations of defatted soy flour on the quality characteristics of sulgidduk. Sulgidduk samples different in the moisture contents, color values, texture characteristics and sensory characteristics were then measured and compared with each other. As the content of the defatted soy flour increased, their moisture contents were significantly decreased. Lightness values were decreased with increasing the defatted soy flour, whereas their yellowness and redness values were increased. In the texture analysis, hardness and adhesiveness were highest with 10% of defatted soy flour added, and springiness, cohesiveness and chewiness were highest with 7.5% of defatted soy flour added. Finally the results of the sensory evaluation displayed sulgidduk contained 5% of defatted soy flour was the highest in color, flavor, aftertaste and overall preference.

• Korean Journal of Food Science and Technology
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• v.17 no.1
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• pp.51-53
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• 1985

Soy milks prepared from full-fat soy flour, defatted soy flow, soy protein concentrate (SPC) and soy protein isolate (SPI) were fermented with Lactobacillus acidophilus. Effects of lactic fermentation on the flavor and volatile compounds of soy milks were investigated. Sensory evaluation showed that the flavor of soy yogurt beverages was inferior to that of milk yogurt beverage and the flavor of SPI-yogurt beverage was better than that of other soy yogurt beverages. SPI-milk fermented with L. acidophilus was more acceptable than unfermented SPI-milk. Lactic fermentation reduced n-hexanal in SPC-milk and SPI-milk while it increased diacetyl in both soy milks.