• Journal of The Korean Society of Grassland and Forage Science
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• v.23 no.4
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• pp.283-288
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• 2003

This study was carried out to a comparison of nutrient value and total digestible nutrient yield f3r select the promising barley cultivar for whole crop silage in paddy field of Suwon from 1998 to 2001. In milk stage, acid deferent fiber(ADF) content of barley were 27.3 ∼ 29.1, 27.4 ∼ 30.4 at yellow ripe stage. Neutral deferent fiber(NDF) content of milk and yellow ripe stage were 50.6 ∼ 55.9 and 53.1 ∼ 00.0. Also, total digestible nutrient(TDN) content of milk and yellow ripe stage we.e 65.4 ∼ 67.4 and 64.3 ∼ 67.7. And TDN yield at milk and yellow ripe stage were 4,120 ∼ 5,528 and 5,674 ∼ 6,569 MT per ha and in vitro dry matter digestibility(IVDMD) at milk and yellow ripe stage were 65.8 ∼ 74.6 and 64.6 ∼ 73.9. The for promising barley cultivars for whole crop silage in paddy field were Albori at Suwon. it was best before yellow ripe stage for harvest in cropping system.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.6
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• pp.991-995
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• 2013

This study was conducted to develop an edible culture media with various types of cereals and soybeans for the pre-cultivation of lactic acid bacteria (LAB). To manufacture the edible culture media, LAB enrichment media were prepared using cereals such as brown rice (including germinated brown rice, glutinous brown rice, and germinated glutinous brown rice), yellow soybeans (including yellow soybeans, hulled yellow soybeans, germinated yellow soybeans, hulled and germinated yellow soybeans), and black soybeans (black soybeans, hulled black soybeans, germinated black soybeans, hulled and germinated black soybeans). Seven species of LAB were used in the experiment: Lactobacillus (Lb.) farciminis, Lb. homohiochii, Lb. pentosus, Lb. plantarum, Leuconostoc (Leu.) paramesenteroides, Leu. citreum, and Leu. lactis. For edible culture media from cereals, the average viable cell count of the seven starter cultures was 7.6~8.0 log CFU/mL, while that of the MRS culture medium, a synthetic medium, was 9.2 log CFU/mL; thus proliferation was lower by about 1~2 log CFU/mL in starter cultures from cereals compared to the synthetic medium. In the case of the edible culture media from soybeans, most bacteria showed higher proliferation in the hulled and germinated soybean media. In particular, Lb. plantarum showed the highest cell count at 10.08 log CFU/mL. In the case of edible culture media from black soybeans, the proliferation rate was higher in the hulled and germinated black soybean medium. Lb. homohiochii showed the highest proliferation in the hulled and germinated black soybean medium at 9.90 log CFU/mL. All results show that edible culture media using cereals and soybeans are generally good for LAB. Especially, hulled and germinated black soybeans are optimal for the pre-cultivation of LAB medium.

• Food Science and Preservation
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• v.13 no.5
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• pp.543-547
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• 2006

Milled rice was subjected to check the eating quality of rice at various conditions of packaging with haft paper(packaging material made of paper), PE and yellow loess in the ambient conditions($18{\sim}25^{\circ}C$, $18{\sim}34%RH$. Rice packed with yellow loess was shown higher eating quality and less changes in the content of moisture loss and free fatty acid than control(kraft paper, PE). Eventually, yellow loess packaging showed a better performance in the rice storage than kraft paper and PE.

• Food Science and Preservation
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• v.7 no.1
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• pp.44-50
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• 2000

Physicochemical properties and sensory evaluation of Satsuma mandarin produced in Cheju were investigated . Fruit index(width/Length), soluble solids and acid content of Citrus unshiu marc. var. miyagawa(miyagawa) and C. unshiu marc. var.(okitsu) harvested at 1st December were 1.16 and 1.23, 12.12 and 12.01, 0.97 and 1.09, respectively. and the fruit of miyagawa was showed somewhat round in shape, compared to ikitsu. the taste of miyagawa seemed to be better than okitsu. However, compared to miyagawa, peel thickness was thinner, flesh ratio was higher, and firmness was higher as 0.502kg-force in kitsu. Nevertheless there were some differences among panelist groups in sensory evaluation , middle size of citrus fruits were favorable to most panelists, but except very small or very large size of fruits, there were not so much differences in okitsu. The panelists referred to somewhat flat-shaped fruits from that sensory evaluation score was increased to 1.3 in fruit index. nevertheless there were not so much differences in full-colored fruits, the citrus peel color of reddish yellow was more favorable than greenish or pale yellow color. the score was increased more linearly according to citrusfruit produced in optimum ciltivation area, and was prefered to thinner in peel thickness , Correlation between soluble solids, acid content , Brix/acid ratio and flesh ratio with sensory evaluation score were not showed significantly, it was different to with citrus juice. This data obtained in this experiments are supposed to be applied to the quality evaluation of Satsuma mandarin produced in Cheju .

• 한국신재생에너지학회:학술대회논문집
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• 2009.11a
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• pp.520-520
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• 2009

Organic by-products derived from cellulose and lignin during organosolv pretreatments of yellow poplar wood (Liriodendron tulipifera) in the presence of $H_2SO_4$ and NaOH as catalysts, respectively, were subjected to various analyses to elucidate their effects on further performance of biological ethanol fermentation and provide preliminary data for the structure and utilization of organosolv lignin. Monomeric sugars amounted to ca. 2.2-7.7% in the organosoluble fraction of the organosolv pretreatment with $H_2SO_4$, while significantly low amount of sugars (0.2-0.3%) were determined in that of the organosolv pretreatment with NaOH. In case of addition of $H_2SO_4$ during organosolv pretreatment of biomass, a fermentation of the organosoluble fraction could be considered as an essential process to increase an efficiency of biomass utilization as well as yield of bioethanol. Precipitates, insoluble by-products in the solvent mixture, were also cficiency oed by diverse analytical methods and revealed that these were typically composed of a lignin moiety regardless of catalyst. According to the results of nuclear magnetic resonance (NMR), Fourier Tcinsform Infrared Spectroscopy (FT-IR) and Gel permeation chromatograp r (GPC), the main components of precipitates seem to be lignin polymers. However, their structures could be slightly modified during pretreatment and mixed with some carbohydrates by chemical bonds and/or physical associations.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.335-341
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• 2003

The physicochemical characteristics and chemical compositions of six Korean traditional soybeans were studied namely, cheongtae, seoritae, jinjoori, subaktae, yutae and huktae. The characteristics of imported soybean were also investigated for comparison. The average weight of one hundred-seed for huktae, which is normally used as nutritional supplement by adding to rice during cooking, was 43.1 g. The average whole length and long and short width for six varieties of the bean were $5.68{\sim}10.15\;mm$, $5.10{\sim}9.33\;mm$ and $4.30{\sim}7.48\;mm$, respectively. Color of cheongtae and subaktae were green, while that of seoritae, jinjoori, and huktae were black with yutae having yellow seed coat. Moisture, crude fat, crude protein and ash content of soybean seeds were all in the ranges of $8.5{\sim}11.5%$, $14.0{\sim}20.8%$, $38.0{\sim}49.2%$ and $4.2{\sim}5.0%$, respectively, showing differences among cultivars. Methionine, cysteine and histidine were the minor components of soybean protein and percentage of methionine to the total proteins showed significant varietal differences. Subaktae contained the highest content of methionine with 4.0 mg/g protein, while jinjoori the lowest with 1.8 mg/g protein. The main fatty acids of total lipid were linoleic, oleic and palmitic acids, which comprised over 80% of total fatty acids. Cultivar yutae had higher content of neutral lipid but lower content of glycolipid and phospholipid. Among the fatty acids, content of linoleic acid were the highest $(41.4{\sim}54%)$ and ratios of unsaturated fatty acid to the total fatty acid was $82.7{\sim}85.2%$. The main fatty acid of neutral lipid, glycolipid, and phospholipid was linoleic acid.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.49 no.2
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• pp.141-147
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• 2004

This study was carried out to know the variation of soybean seed proteins, 11S and 7S globulins, and their amino acid compositions among different colored soybean varieties, 'Danbaegkong' (yellow), 'Pureunkong' (green) 'Jinyulkong' (brown), and 'Geoumjeongkong l' (black). Soybean seed proteins showed a wide range in molecular size, but the electrophoresis patterns of total seed protein subunits showed a similarity among different colored soybean varieties. Amino acid compositions of total seed proteins were similar for all soybean varieties tested. However, soybean varieties showed low composition rates in sulfur containing amino acids. The composition rates of cysteine and methionine in the 11S globulins were higher than those of total seed proteins and 7S globulins. Glutamic acid and glycine were higher in the 11S and 7S globulins than those of total seed proteins. However, the levels of methionine and phenylalanine are high in the 11S globulins, but those of valine and lysin are slightly lower than the 7S globulins. By using HPLC, we tried to analyse the soybean seed proteins. The 11S globulin was composed of 10 major peaks whereas the 7S globulin was composed of 4 major peaks. The composition rates of 11S related proteins have a tendency to increasing during the maturing whereas those of 7S related proteins have a tendency to decreasing. Composition rates of each peaks among different colored soybean varieties suggested that soybean seed proteins are varied, although they showed similarity in the electrophoresis patterns, and understanding of this characteristics is important for the utilization of soybeans.

• Food Science and Preservation
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• v.14 no.5
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• pp.538-544
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• 2007

This study was conducted to evaluate the antioxidant (ABTS, DPPH radical scavenging and reducing power), nitric oxide (NO)) production and anticancer activities against human cancer cells (HeLa HepG2, HT-29 and MCF-7) for methanol extracts of Glycine Semen Germinatum (Daedoowhangkeun in Korean) fermented with germinated black soybean and some bacteria. Antioxidant activities were increased by increasing the concentration of the extract at dose-dependent manner, Their activities of black soybean were higher than those of yellow soybean. Non fermented sample was slightly higher than Glycine Semen Germinatum fermented with Bacillus subtilis and lactic acid bacteria. In 1 mg/mL of the extract NO production levels were $0.374\;{\mu}M$ for yellow soybean, $0.368\;{\mu}M$ for black soybean, and $0.367\;{\mu}M$ and $0.358\;{\mu}M$ for Glycine Semen Germinatum fermented with B. subtilis and lactic acid bacteria, respectively. Methanol extract of Glycine Semen Germinatum fermented with mixture broth of lactic acid bacteria was shown to be the highest activity for anticancer activities against human cancer cells tested and their activities were exhibited in the order of HeLa > HT-29 > HepG2 > MCF-7 cell.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.6
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• pp.980-985
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• 1994

We investigated the quality of soybean paste(Doenjang) fermented by BAcillus brevis. The results obtained were as follows : soybean paste fermented by Bacillus brevis had alkaline pH and yellow ochre color. Dextrinizing activity was about 98 D.P. unit from 5th to 25th day of fermentation at 3$0^{\circ}C$ and after that day somewhat decreased . Saccharifying activity was respectively 6.1, 7.2, 6.8, 6.4 S.P. unit on 5, 15, 25 and 35th day of fermentation. Protease activity suddenly increased after 15th day of fermentation and was 250, 275, 299 unit on15, 25, 35 th day of fermentation , respectively. The most abundant free amino acid was found to be glutamic acid (561.8mg%) in soybean paste fermented by Bacillus brevis. In case of free sugar and non-volatile organic acid, fructose and oxalic acid showed highest content of 10.25mg% on 25th day and 12.20mg% on 15th day. The contents of free amino acids, free sugars, organic acids in soybean paste fermented by B.brevis were most abundant after 25 days of fermentation and this results were similar to that of traditional soybean paste. The odor of soybean paste fermented by Bacillus brevis was improved to be a nice soybean paste odor on 25th day of fermentation. However, sensory evaluation value of the taste of it decreased after 10 th day of fermentation.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.3
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• pp.350-355
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• 2009

Arachidonic acid (AA) is a polyunsaturated fatty acid that is a normal constituent of membrane lipids in animal cells. In addition to its role as a precursor of prostaglandins, AA itself may play an important role in the regulation of cell function. The effect of AA on functions of granulosa cells was investigated in pre-hierarchical small yellow follicles of laying hens. Immuno-cytochemical staining showed that AA ($10^{-7}-10^{-5}$ M) increased the expression of the extracellular matrix glycoprotein laminin, gap junction connexin 43 and protein kinase C (PKC). Therefore, mediated by the PKC signal pathway, AA may regulate the intercellular communication of granulosa cells and follicular development by increasing the expression of laminin and connexin.