• KOREAN JOURNAL OF CROP SCIENCE
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• v.47 no.3
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• pp.196-200
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• 2002

Lower field germination was observed in lipoxygenase- lacking soybean genotypes. This study was performed to understand seed-related traits after accelerated aging in response to planting date of soybeans. Two soybean cultivars, Jinpumkong (null lipoxygenase-2,3) and Jinpumkong 2 (lacking lipoxygenase-1, 2, 3) were evaluated for germination, and were compared with the cultivar, Taekwangkong containing lipoxygenase-1,2,3 isozymes. Greater seed coat cracking was shown in Jinpumkong and Jinpumkong 2 than Taekwangkong. Regardless of soybean genotypes, earlier planting resulted in greater seed coat cracking. After accelerated aging, seed fracturability and hardness of Jinpumkong and Jinpumkong 2 were lower than those of Taekwangkong. There was significant difference in germination percentage among soybean genotypes in response to planting date. Seeds obtained from late planting showed better germination ability. Accelerated aging resulted in lower germination percentages of Jinpumkong and Jinpumkong 2 than that of Taekwangkong, and showed higher electric conductivity in Jinpumkong and Jinpumkong 2 than Taekwangkong. After accelerated aging at 4$0^{\circ}C$ for thirty five days, germination percentages of Jinpumkong and Jinpumkong 2 were lower than that of Taekwangkong. Electric conductivity was increased continually as accelerated aging time became longer, and Jinpumkong and Jinpumkong 2 showed higher electric conductivity than Taekwangkong. Even though there were significant genotype differences in seed traits, further studies are needed to determine whether seed lipoxygenase ability is associated with germination ability.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.3
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• pp.209-214
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• 2006

Three lipoxygenase isozymes in soybean seeds are thought to be a major contributor to lipid peroxidation and generation of free radicals which may result in seed deterioration. This study was conducted to get the basic information for changing lipoxygenase activity during seed germination in lipoxygenase-lacking soybeans. Fresh weight of soybean seedling of Jinpumkong 2 and Taekwangkong increased more rapidly than that of Jinpumkong. Hypocotyls of Jinpumkong and Jinpumkong 2 were longer and thicker than that of Taekwangkong. Type I lipoxygenase activity (pH 9.0) in cotyledon of Jinpumkong lacking lipoxygenase-2, 3 showed higher than that of Taekwangkong, and Type I lipoxygenase activity of two cultivars decreased continually. On the other hand, Type II lipoxygenase activity of Taekwangkong began to increase continually two days after germination, reached to the maximum between 4 days and 5 days, and began to decrease continually five days after germination. Type I and II lipoxygenase activity in hypocotyls was not detected in all soybean cultivars.

• Food Science and Preservation
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• v.8 no.3
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• pp.308-312
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• 2001

This study was conducted to investigate the characteristics of yogurt prepared with different mixing ratios of 'Jinpum ' bean and sword bean(Canavalin gladiata). The crude protein content of 'Jinpum' bean used raw material was 38.0%, whereas that of sword bean was 27.5%. The pH and sugar content of ferment solution were deceased significantly up to 4 hours after strain inoculation but reduced slowly artier 8 hours. The content of organic acid and lactic ferments were increased. After 20 hours fermentation there was no significant differences between yogurt processed with 100% 'Jinpum' bean and yogurt processed with 95% 'Jinpum' bean and 5% sword bean. The number of lactic acid bacteria in yogurt processed with 95% 'Jinpum' bean and 5% sword bean was increased up to 20 hours but thereafter was decreased rapidly, showing the similar values compared to that of yogurt processed with 100% 'Jinpum' bean. The color values of yogurt processed with 95% 'Jinpum' bean and 5% sword bean artier 20 hours fermentation were similar to that of yogurt processed with 100% 'Jinpum' bean whereas those of yogurt processed with 90% 'Jinpum' bean and 10% sword bean were no little difference before and after fermentation. In the result of sensory test of yogurt prepared with 95% 'Jinpum' bean and 5% sword bean, adding strawberry syrup was more preferred than apple syrup.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.751-758
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• 1998

Lipoxygenase-deficient soybeans, Jinpumkong (lipoxygenase-2, 3 lacking) and Jinpumkong 2 (lipoxygenase-1, 2, 3 lacking), were breeded for the improvement of beany flavor problem. The objectives of this study were to characterize and to examine the storage stability of two lipoxygenase-deficient soybeans by comparing with Hwangkeumkong having high lipoxygenase activity. The crude protein and crude lipid content of Jinpumkong 2 were lower than those of Hwkangkeumkong and Jimpumkong. All soybean samples were middle-sized and yellow-coated seeds. The rate of water uptake and trypsin inhibitor activity of Jinpumkong were greater than those of others. The cooking rate of Hwangkeumkong was the highest among all. The lipoxygenase activity of Hwangkeumkong was decreased when the soybeans were stored at $40^{\circ}C$ for 96hrs at 90% RH which is the condition of accelerated aging. After accelerated aging, the germination ratio of Hwangkeumkong was not changed but the ratio and speed of germination dropped rapidly in Jinpumkong and Jinpumkong 2.

• Journal of Digital Convergence
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• v.14 no.6
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• pp.133-142
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• 2016

The purpose of this study is to test the effects of brand image and product similarity with the original on the attitude toward the counterfeit of prestige brand. Especially this study is focused on the moderating effect of perceived bland globalness (PBG) and the influence of the original attitude on the counterfeit one. The results of this study are as follows 1) brand image has a positive impact on the counterfeit attitude as well as the original one. And symbolic image is more positive than functional image on the both of them. 2)The moderating effect of PBG appeared between brand image and attitude. Namely, there is no statistical difference according to PBG in the effect of brand image on the original attitude. But the effect of brand image on the counterfeit attitude is higher in case of high PBG. 3) Product similarity of the counterfeit with the original has a positive impact on only the counterfeit attitude. And the similarity of perceived quality is more positive than appearance similarity on the counterfeit attitude. 4) The original attitude has a positive impact on the counterfeit one.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2017.10a
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• pp.170-172
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• 2017

Due to the technological advances in modern society, the distinction between mask and authenticity is becoming very difficult. to solve these problems, this paper describes a high-level improvement of the image processing technique of the code authentication system which discriminates the good and the bad by using the color information and the dot information. Labels were given to each genuine article and the article, which can not be distinguished from each other. In the proposed method, image matching of labels is performed using the opencv library, and genuine and good products are discriminated by using the halftone dots and w dot dots of each label. In this paper, the proposed method stores genuine and good labels on the server and compares them with the user's labels to determine genuine products.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1235-1240
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• 1999

The objective of this study was to investigate the application of lipoxygenase(LOX)-deficient soybean to food processing by evaluation of processing and sensory characteristics. LOX activity of some processed products of soybean was decreased as the order of whole soy flour, defatted flour, isolated protein. Particularly the decrement of LOX activity of Hwangkeumkong having all L-1, L-2 and L-3 was so high in defatting and isolation of protein. LOX activities of cotyledon of Jinpumkong sprouts were so high. When soy milks were prepared with LOX-deficient soybeans, its beany flavor was evaluated to be weaker than that of Hwangkeumkong. And soybean sprout of Jinpumkong 2 showed less beany flavor but hypocotyl elongation was poor. The beany flavor of ice cream prepared with defatted flour of Jinpumkong 2 didn't make a significant difference from that of ice cream made with defatted milk powder. We suggest that LOX-deficient soybean may have on relatively good oganoleptic properties of processed foods, so it takes advantage of food processing.

• Journal of The Korean Society of Grassland and Forage Science
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• v.19 no.4
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• pp.309-316
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• 1999

This Study was carried out to compare growth characteristics and yield of 10 cultivated soybean varieties, Jinpum I, Jinpum II, Hwanggum, Gumjung I, Gumjung II, Seukryangboot, Jangyup, Gumjungol, Bokwang, Manri for improvement of soiling crop. Plant height of Gumjung I(118cm), Gumjung II(114cm) and Jinpum I(114cm) were taller than other varieties based on dough stage. In total fresh weight and DM yield of Jinpum I, Jinpum II, Gumjung II were the highest of all varieties as 23,841kg, 23,499kg and 22,815kg per hectare, and 5,531kg, 5,173kg and 5,236kg per hectare, respectively. The highest leaf/stem ratio of ten soybean varieties were Manri(2.1), Jinpum I(1.9) and Hwanggum(1.9). Except early matured varieties, Seukryangboot(25.9%) and Gumjungol(25.4%), dry matter percent at dough stage were in the range of 22.0~23.4%. According to plant height, fresh weight, dry matter yield, and leaf/stem ratio, Jinpum I and Gumjung II were proper varieties to improve soiling crop.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.539-545
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• 1997

Lactobacillus bulgaricus and Kluyveromyces lactis were inoculated to Jangyeob and Jinpum soy milks together after the addition of different amounts of lactose to increase the contents of oligosaccharides, which were compared with single cultured samples. The contents of stachyose, raffinose, sucrose, and glucose of samples without lactose decreased by single culture method, but the oligosaccharides decreased less than in single cultured samples containing of lactose. The oligosaccharides of single cultured samples were equal or decreased compared with soy milks. While those of mixed cultured Jangyeob and Jinpum samples containing 2% lactose for 24 hr incubation increased 125.0% and 118.1%, respectively and those of samples for 36 hr incubation increased 127.0% and 141.0%, respectively, those of mixed cultured samples containing 4% lactose for 24 hr incubation increased 112.5% and 123.0%, respectively and those of samples for 36 hr incubation increased 120% and 135.9%, respectively. Therefore, the oligosaccharides in samples containing 2% lactose were slightly more than in samples containing 4% lactose. Among the cultured methods, oligosaccharides were produced in the largest amounts by the mixed culture for 36 hr. The addition of lactose in soy milks for soy yogurts was effective in the formation of oligosaccharides since the galactose, produced by the hydrolysis of lactose, was thought to be combined with sucrose by the action of ${\beta}-galactosidase$ in yeast.

• 인삼약초
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• v.2 no.2
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• pp.72-75
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• 2004