• Proceedings of the KAIS Fall Conference
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• 2004.06a
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• pp.307-310
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• 2004

본 연구에서는 분리대두단백(ISP: isolated soy protein)과 탈지대두박(DSF: defatted soy flake)을 Devolase Flavourzyme 효소로 가수분해한 각각의 HVP를 발효 배지로 사용하여 Candida utilis(KCCM 50342) 효모의 ethylalcohol, 4-ethylguaiacol의 생성과 향 생성의 주요 인자인 a -galactosidase의 활성을 측정하였다. Ethylalcohol은 발효 1일째에 탈지대두박을 원료로 하고 여과후 미생물 처리한 경우에서 가장 높게 생성되었고, 4-ethylguaiacol은 일부 여과하지 않고 미생물 처리한 경우에서 낮은 농도의 생성을 보였다. a-galactosidase 효소활성은 탈지대두박 보다 ISP를 원료로 한 HVP에서 높은 활성을 보였다. 관능검사결과 탈지대두박을 사용한 HVP의 관능적 특성이 ISP를 원료로 한 HVP보다 더 우수하였다. 결과적으로 탈지대두박을 원료로 한 HVP의 향기성분 및 관능적 특성이 우수함을 확인하였다.

• Journal of Food Hygiene and Safety
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• v.31 no.5
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• pp.386-392
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• 2016

This study investigated the isoflavone content, total phenol content, antioxidant activities (DPPH radical scavenging and oxygen radical absorbance capacity) and ${\beta}$-glucan content of defatted soybean extracts by bioconversion. Soybean was fermented with Lentinula edodes using submerged liquid fermentation system. Defatted soybean powder prepared by hexane (HDS; hexane defatted soybean) and ethanol (EDS; ethanol defatted soybean). The major components of non-fermented HDS (NFHDS) and EDS (NFEDS) were glucoside, such as daidzin, glycitin and genistin. During the bioconversion processing, isoflavone glucoside converted into aglycone such as daidzein, glycitein and genistein. The highest total isoflavone contents of fermented HDS (FHDS) were $2577.96{\mu}g/mL$, and the lowest total isoflavone contents of NFEDS were $428.27{\mu}g/mL$. The highest total phenol contents of fermented EDS (FEDS) was 42.34 mg GAE/g. DPPH radical scavenging and ORAC value were 31.30 to 59.92% and 247.48 to $786.36{\mu}M\;TE/g$ in non-fermented defatted soybean and fermented soybean, respectively. ${\beta}$-Glucan contents were 0.09 to 0.11% in non-fermented defatted soybean and fermented soybean, respectively. These results indicate that fermented soybean could be used as natural antioxidants for the development of functional foods.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.497-505
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• 1996

Defatted soybean meal (DSM) was microparticulated at cut-off whell speed of 9.000 rpm and air-classified into fine and coarse fractions at air classifying wheel speeds (ACWS) of 21,000, 18,000, 15,000 12,000 and 9,000 rpm stepwisely. Protein and ash content increased while lipid, carbohydrates and dietary fiber content decreased with decreasing ACWS. Amino acid composition and amino acid content of defatted soybean meal were similar to those of raw soybeans with aspartic and glutamic acid, the major amino acids. The yield and particle size increased with decreasing ACWS and mean particle size ranged from $4.9{\mu}m$ to $14.2{\mu}m$. The particles were oval-shaped with sharp corners. Water holding capacity, oil holding capacity and emulsion capacity slightly decreased with decreasing ACWS. Soybean curds formed showed different characteristics depending on the coagulant used and on the substitution ratio of full fat soybean flour with microparticulated DSM. Microparticulated DSM could successfully substitute wheat flour up to 10% level without bring no-ticiable beany flavor in the cakes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1584-1590
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• 2012

This study was conducted to investigate the quality characteristics of waxy corn noodles (WCN) made with different defatted soybean powder (DFP). The WCN was evaluated for their cooking properties (weight, water absorption, volume, and turbidity), color values, texture characteristics, and sensory characteristics. The weight, water absorption, and volume of cooked WCN increased according to DFP content, whereas they significantly decreased relative to those of control noodles. The turbidity of cooked WCN decreased with increasing DFP content. The L-value of cooked WCN decreased relative to that of control noodle, whereas a- and b-values increased. The hardness, adhesiveness, springiness, and cohesiveness of cooked WCN increased with increasing DFP content, whereas chewiness and gumminess decreased. The texture characteristics of cooked WCN decreased compared to control noodles except for adhesiveness. Sensory evaluation indicated that the appearance, flavor, and overall acceptance of cooked WCN were better than those of control noodles. Overall, DFP can be used as an effective ingredient to improve the quality and sensory characteristics of WCN.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2000.05a
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• pp.300-300
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• 2000

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.916-918
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• 2002

The effect of acid hydrolysis on isoflavone contents of defatted soybean flour (DSF) was investigated in this study. Isoflavone analyzed were daidzein, genistein, glycitein, daidzein, genistein and glycitein with using HPLC. The DSF suspension was heated at $95^{\circ}C$ for 4 hour with addition of HCl (0.25-3.00 N) and analyzed isoflavone. The results showed that the total isoflavone was increased as the HCl concentration increased up to 1.0 N HCl during heating, indicating conversion of glucoside isomers of isoflavone to its aglycons. However, higher concentration than 1.0 N HCl caused a relatively fast decrease in isoflavone after 4 hour of heating. These results were probably caused by degradation of isoflavone by high concentration of acid during heating. The glucosides of isoflavone were steadily decreased while its aglycons were rather increased during $1.0{\sim}2.0$ hour of heating.

• Applied Biological Chemistry
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• v.48 no.4
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• pp.400-403
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• 2005

The effect of far-infrared (FIR) irradiation and heat treatment on the antioxidant activity of extracts from defatted soybean meal (DSM) was evaluated. DSM were placed in pyrex petri dishes (8.0 cm diameter) and irradiated at $150^{\circ}C$ for 5, 10, 15, 20, 40 or 60 min with a FIR heater or simple heater. After FIR irradiation or simple heat treatment at same conditions, methanol extracts of DSM were prepared and total phenol contents (TPC), radical scavenging activity (RSA) and reducing power of the extracts were determined. The antioxidant activities of the extracts increased as the time of heating or FIR-irradiation increased. When DSM were FIR-irradiated at $150^{\circ}C$ for 15 min, the values of TPC, RSA, and reducing power of the extracts increased from 31.62 mg/ml to 57.51 mg/ml, 11.6% to 53.1%, and 0.068 to 0.147, respectively, compared to the untreated controls. Simple heat treatment of DSM under the same conditions ($150^{\circ}C$ for 15 min) also increased the TPC, RSA, and reducing power of the extracts from to 58.04 mg/ml, 65.2% and 0.160, respectively. The results indicated that appropriate FIR-irradiation or heat treatment on DSM increased the antioxidant activities of methanolic extracts.

• Proceedings of the Korean Society of Life Science Conference
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• 2003.05a
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• pp.49-49
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• 2003

• Journal of the Korea Organic Resources Recycling Association
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• v.15 no.1
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• pp.149-158
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• 2007

To investigate the characteristics of the nitrogen mineralization of oil cakes according to changes in temperature(10, 20, $30^{\circ}C$) moisture(40, 50, 60, 70% of field capacity in loam and 50, 60, 70, 80% of field capacity in sandy loam), mineral nitrogen was measured in soil after incubation for 30 days. In addition, the mineralization in sandy loam and loam which had different soil texture were compared. According to incubating the castor seed, soybean, and rice bran cakes with soil, the higher the temperature and moisture content were, the higher the content of mineral nitrogen was observed. The content of mineral nitrogen was higher in sandy loam than loam. The content of mineral nitrogen was decreased with soil depth increasing and was also higher in sandy loam than loam.

• 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.