• Korean journal of food and cookery science
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• v.27 no.5
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• pp.557-565
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• 2011

The objectives of this study were to investigate the physicochemical characteristics of soybean leaves in different cultivars and to develop a soybean curd prepared with soybean leave powder as a functional food. Four cultivars (Daewonkong leaf, Daepungkong leaf, Hwangguemkong leaf, and Seoritae leaf) were selected for this experiment. A significant difference was observed in the proximate composition of soybeans leaves (p<0.05). Soybean leaves had the highest content of carbohydrates. The mineral composition and isoflavone content in soybean leaves were significantly different among the cultivars (p<0.05). In particular, Daepongkong leaf had the highest content of genistein, daidzein, and total isoflavones. This study was also conducted to determine the quality characteristics of a soybean curd developed from daepongkong leaf with various concentrations (0, 0.1, 0.2, and 0.3%) of soybean leaf powder (SLP). The soybean curd yield rate increased according to the level of SLP added, whereas the L and a color values decreased. In the sensory evaluation, intensity scores for color, after taste, leafy taste, and chewiness were highest for the 0.3% soybean curd. The soybean curd with 0.2% SLP soybean milk attained the highest overall acceptability score. These results showed that soybean leaf was preferred over soybean curd containing 0.2% soybean leaf powder.

• Food Science and Preservation
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• v.10 no.4
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• pp.517-521
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• 2003

This study was conducted to investigate the presevative effect of chitosan on soybean leaf kimchi. Three different kinds of chitosan, molecular weihts(M.W) of 2,000, 30,000 and 300,000, were used. Kimchi, prepared by adding chitosan in 0.5% solution or control, was examined for evaluation of pH, acidity, vitamin C and number of Lactic acid bacteria during fermentation at 10$^{\circ}C$ for 20 days. As a result, the pH decreased and acidity increased with increasing fermentation periods. Kimchi with chitosan of M.W 30,000 showed Bower pH, higher acidity, more consitutional vitamin C content, and lower number of tactic acid bacteria than any other treatment. This results suggest that chitosan of M.W 30,000 could be more effective material in presenation of soybean leaf kimchi.

• Journal of Applied Biological Chemistry
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• v.65 no.3
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• pp.195-202
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• 2022

Soybean (Glycine max L.) leaves have been researched as functional food stuff actively, but there is no validation method to control quality of soybean leaves (SL). In this study, we annotated seven kaempferol derivatives to confirm camelliaside A as index metabolite in SL using UHPLC-ESI-TOF-MS. HPLC-UVD validation method of camelliaside A in hot-water extract of SL was established according to validation guideline of functional foods from the Ministry of Food and Safety of Korea. The HPLC-UVD method was validated with reliable parameters for examining specificity, accuracy, precision, limit of detection and quantification and linearity. The established method gave the suitable ranges to qunatitate camelliaside A from the hot-water extract of soybean leaves.

• Journal of Applied Biological Chemistry
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• v.61 no.1
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• pp.75-78
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• 2018

Ethephon is useful pesticide as ethylene precursor, which is an efficient plant hormone to produce functional secondary metabolites. However, the residual safety of ethephon was not studied on various crops. In here, the dissipation pattern of ethephon residue in soybean leaf was investigated both on the foliar and drenching applications. The biological half-lives of ethephon residues were 26.6, and 21.1 h on the once, and double foliar applications, respectively. Although the residue after three days from the final application was up to $60.6mg\;kg^{-1}$, the residue was below the limit of quantitation on the dried soybean leaf. In addition, drenching application of ethephon could increase the residue up to $36.3mg\;kg^{-1}$ after 20.1 h from the application, however, the treatment would not affect to the total phenol content significantly (p >0.01).

• Korean journal of applied entomology
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• v.41 no.2
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• pp.85-89
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• 2002

Development and reproduction of the rice armyworm, Pseudaletia separara, were investigated on different diets (corn leaf, rice leaf, Chinese cabbage leaf, cabbage leaf, sweetpotato leaf, soybean leaf and silkworm artificial diet). Egg and pupal periods were not different among the diets. But larval periods showed significant difference among diets. Developmental period from egg to adult was shortest as 32.5 d on corn leaf and longest as 46.6 d on soybean leaf. At 16 days after hatching, larval weights on rice and silkworm artificial diet were heavier than those on other diets. The larvae reared on cabbage leaf and sweetpotato leaf failed to pupate. Survival rates from larva to adult were highest (70.6%) on com leaf lowest (39.8%) on soybean leaf. The longevity of female adults was not affected by the larval diets. Female adults showed higher fecundity when the larvae were fed with corn leaf, rice leaf and silkworm artificial diet than other diets. Net reproduction rate (R$_{0}$) was highest as 1218.5 on silkworm artificial diet. The intrinsic rate of natural increase (R$_{0}$) ranged from 0.115 to 0.175, and was maximum on com leaf.

• Food Science and Preservation
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• v.10 no.4
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• pp.512-516
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• 2003

Soybean leaf kimchi is one of the tyaditional special kimchies of Kyungnam-buk province in Kores This study was investigated to find optimum salt(NaCl) concentration on soybean leaf kimchi fermentation at the low temperature by inspecting physicochemical and microfloral changes. The young and green soybean leaves were harvested at the 4-6 weeks after sawing, and used as kimchi materials. After soybean leaf kimchi was stayed at room temperature far one day, it was fermentated at 5$^{\circ}C$ for 30 days. During fermentation, pH was slowly lowered, total acid content and salinity was increased. The total cell was increased up to 8th day and showed a little changes thereafter. The number of Lactic acid bacteria was rapidically incerased up to 4th day, was slowly increased thereafter. Sensory evaluation on soybean leaf kimehi of the 3.0%∼4.5 ％ salt treatment had good values.

• Korean Journal of Plant Resources
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• v.12 no.2
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• pp.152-160
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• 1999

Bacterial population density on soybean leaves was $10^2~10^5CFU/cm^2$. Bacterial population density was increased by progress of plant growth stage. Population density of soybean sprout rotting bacteria on soybean leaves was $0~10^3CFU/cm^2$. Population density of soybean sprouts rotting bacteria was related to cultivating area, but not related to plant growth stage. Cultivar and population density of soybean sprout rotting bacteria were less corelated, and varied by plant growth stages and plant parts. Erwina cypripedii, E. carotovora subsp. carotovora, Xanthomonas campestris pv. glycines, Staphylococcus sp., and Micrococcus sp. were identified as pathogenic bacteria causing soybean sprout rot. In generally population density of E. cypripedii, E. carotovora subsp. carotovora, Micrococcus sp., and X. campestris pv. glycines were high.

• Korean journal of applied entomology
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• v.29 no.4
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• pp.252-256
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• 1990

Viral insecticides were formulated with Spodoptera litura nuclear polyhedrosis virus and different U.V. protectants based on white carbon, molasses, and white carbon and molasses mixture to use as microbial control agents. Effect of rainfall on the attachment of formulated viruses to leaves was no different between the treated and the non-treated experiment. Persistence of the formulations was lated 5 days on the surface-sprayed leaves and 12 days on the under-sprayed leaves which was showing 60% mortality. Total mortality of the viral insecticides was more than 97% with no differences among them. Field evaluation of three viral insecticides in soybean field was very successful then carried out in Chinju, a southern part of Korea. Mortality by the formulation in the field during 14 days was more than 93%, but the formulations contained molasses showed phytotoxicity on soybean leaves. Spray effect of the viral insecticides was begun to appear from 7 days later than that of chemical insecticide.

• Korean journal of applied entomology
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• v.29 no.3
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• pp.184-189
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• 1990

A nuclear polyhedrosis virus (NPV) of the tobacco cutworm, Spodoptera litura would be a promisible agent for the control of the insect. To develop a viral insecticide using S. litura NPV, effect of spray on soybean leaves, temperature, storage, an sunlight on the pathogenicity of the virus were studies as follows: Median lethal concentration ($LC_{50}$) of the virus sprayed on the leaves against the third and the fifth instar larvae were $1.301\times10^{4 PIBS}/ml$ and $1.087\times10^{5 PIBS}/ml$, respectively. On the concentration of $1.0\times10^{5 PIBS}/ml$, median lethal times ($LT_{50}$) were 7.3 days for the 3rd and 8.9 days for the 5th instar larvae. Stability of S. litura NPV was quickly decreased at the higher temperate than $60^{\circ}C$ and at the longer exposure to the higher temperature. Storage of the virus at $-20^{\circ}C$ was kept higher pathogenicity than $4^{\circ}C$ and $25^{\circ}C$. Viral activity was maintained more than 10 days in the sprayed-under leaves, but decreased at 3 day after spray in th sprayed-on the leaf surface when exposed the virus to sunlight.

• Proceedings of the Korean Society of Life Science Conference
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• 2001.06a
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• pp.43-51
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• 2001