• Korean journal of food and cookery science
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• v.4 no.1
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• pp.1-8
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• 1988

The physicochemical properties and gel-forming properties of corn & red bean crude starches were investigated. The results were as follows: 1. The shape of corn crude starch granule was polygonal and the mean value of minor axis and major axis were $11.5\mu\textrm{m}$ and $14.9\mu\textrm{m}$, respectively. In the meantime, the shape of red bean crude starch granule was oval and the mean value of minor axis and major axis were $22.3\mu\textrm{m}$ and $31.4\mu\textrm{m}$. 2. Amylose content of corn and red bean refined starch were 16.52 and 43.61% respectively. 3. Blue value of corn and red bean crude starch were 0.099 and 0.842, respectively. 4. Amylose of corn had molecular weight of 107,000 and degree of polymerization of 660. Amylopectin had degree of branching of 6.9 per 100 glucose units and glucose units of 14.6 persegment of amylopectin. Amylose of red bean had molecular weight of 118,000 and amylopectin had degree of branching of 5.2. 5. Water binding capacities of corn and red bean starch were 238.5 and 284.8. 6. Both swelling powers of corn and red bean starch were increased rapidly from $70^{\circ}C$ to $90^{\circ}C$. 7, Gelatinization of corn and red bean were 75.6 and $61.8^{\circ}C$. 8. Brabender hot-paste viscosities of corn at 6% and 8% showed the similar amylogrm patterns with peak viscosity. And red bean had no peak viscosity. 9. The difference of sensory characteristics for ‘Mook’ and kidney bean & red bean starch gels was significant.

• Korean Journal of Food Science and Technology
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• v.52 no.4
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• pp.409-414
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• 2020

In this study, we conducted a physiochemical property analysis using commercial faba bean flour (CFBF), faba bean flour (FBF), and faba bean starch (FBS). We observed that the FBS granules were elliptical and cracked on the surface. Moreover, FBS showed significantly lower solubility and apparent viscosity than FBF and CFBF. With respect to the pasting properties, FBS exhibited a peak viscosity of 1349.3 cP at 94.8℃ and a breakdown of 42.7 cP, whereas FBF and CFBF displayed no pasting properties. The FBS gelatinization enthalpy (12.9 J/g) was relatively high compared with the values obtained for FBF and CFBF (5.9 and 4.6 J/g, respectively). The FBS X-ray diffraction patterns showed a C-type pattern with peaks at diffraction angle (2θ) of 5.9°, 15.2°, 17.3°, and 23.1°, which were the same in FBF and CFBF with relatively low peak intensity. These results represent basic data for using faba bean as a food material.

• Proceedings of the Korean Information Science Society Conference
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• 2003.04d
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• pp.569-571
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• 2003

EJB (Enterprise Java Beans)는 웹 응용 서버 스펙인 J2EE(Java2 Enterprise Edition)의 핵심으로서, 비즈니스 업무를 웹 환경에서 컴포넌트 형태로 작성하여 재 사용성을 높이기 위한 서버 측 컴포넌트 프로그래밍 모델이다. EJB는 컴포넌트를 특성에 따라, 일반적인 비즈니스 로직을 나타내는 세션 빈(Session Bean), 데이터베이스에 저장된 정보와 같은 여러 클라이언트에 의해 공유되며 영속 장치에 저장되는 엔터티 빈(Entity Bean) 그리고 JMS메시지를 처리하는 메시지 드리븐 빈(Message-driven Bean)으로 구분한다. 본 논문에서는 ETRI에서 개발한 E504 EJB 서버에서 여러 클라이언트가 하나의 엔터티 빈에 동시에 접근할 경우 데이터 일관성 유지를 위한 동시성 제어 방법에 대해 논의한다.

• Korean Journal of Environmental Biology
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• v.34 no.4
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• pp.346-352
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• 2016

To investigate the oviposition preference and development of azuki bean weevil (Callosobruchus chinensis L.), the following six different leguminous seeds were used in this study: red bean (Vigna angularis (Willd.) Ohwi & Ohashi), black soybean (Glycine max (L.) Merr.), soybean (Glycine max (L.) Merr.), seoritae (Glycine max (L.) Merr.), small black bean (Rhynchosia nulubilis) and kidney bean (Phaseolus vulgaris var. humilis Alef.). In the study of oviposition preference, the numbers of eggs per leguminous seed on red bean, black soybean, soybean, seoritae and small black bean were 1.23, 0.61, 0.69, 1.05 and 1.13, respectively. The maximum daily number of eggs was observed at 48 hours and the minimum was at 96 hours. According to each host leguminous seed, developmental time for each host seed was different. The shortest adult emergence time was on red bean (25.27 days). The other five leguminous seeds increased or doubled the adult emergence time. Adult emergence rates feeding on red bean, seoritae, black soybean, soybean, small black bean were 83.33%, 28.23%, 27.87%, 20.44%, and 11.59%, respectively. Emergence rate on red bean was four times higher than the rate on other seeds. The longevity of emerged female adults was almost all longer than that of males. The male adults weighed the lowest of feeding on small black bean. Female adults weighed the lowest of feeding on soybean. Adult weights were the heaviest for both males and females feeding on red bean. As a result, hosts of azuki bean weevil could decrease oviposition rate, emergence rate, adult longevity, and adult weight but increase emergence time. Especially in kidney bean, adult was not completely emerged. No eggs were laid. These results suggest that there might be emergence inhibitors in kidney bean. These imformation might be used to control damages caused by azuki bean weevils.

• Current Research on Agriculture and Life Sciences
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• v.28
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• pp.31-38
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• 2010

Extraction efficiency of colorants from red bean and black bean seed coat and its storage stability were examined according to the various extracting and storage conditions in this study. The obtained results were as follows ; The absorbance values of extracted colorants were increased with increasing extract time and temperature. pH 4 extracting was most efficient among the various pH conditions. The absorbance values of extracted colorant from red bean were increased with increasing extract time and temperature, when the extraction process was kept at $30^{\circ}C$ and $50^{\circ}C$, but it were decreased with increasing extract time at $70^{\circ}C$. In the case of black bean, it were also increased with increasing extract time and temperature. pH 5 extract was most efficient among the various pH conditions. In juice extractor system from red bean, the pH 5 of the pre-treatment was more efficient than the distilled water of pre-treatment. In black beans of the short-term pre-treatment with distilled water, the colorant was extracted better than at pH 5, but above 4 hours pre-treatment was decrease in pH 5. The Methionine added as a stabilizer gave the more effect to the stability of colorant from red bean the more Methionine addition. In the case of black bean 10mmol addition of methionine was more efficient than 20mmol.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.936-941
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• 2000

To assess functional properties of chungkugjang (CK), a traditional Korean soyfood, fermented with black beans at $42^{\circ}C$ for 72 hrs, some biological activities of methanol extract of CK and the changes in phytoesterogen (daidzein, genistein) contents during fermentation were investigated. The methanol extract of CK (MEC) prepared with soybean had no or a little antibacterial activity. MEC prepared with black bean inhibited the growth of all bacteria tested, and MEC of small black bean was higher in antibacterial activity than that of large black bean. Hydrogen-donating activities of MEC of large and small black bean were 76.4 and 75.5%, respectively, which were higher than that of soybean being 67.3%. Nitrite-scavenging activity was found to be above 90% in all MECs tested as compared with control group. MEC showed strong antioxidant activities against both peroxidation of linoleic acid and $H_{2}O_{2}-FeSO_{4}-induced$ peroxidation of rat liver homogenate. The antioxidant activities were high in the order of small black bean, large black bean and soybean. Contents of genistein and daidzein were gradually increased during fermentation of CK. The isoflavones were higher in black bean CK than in soybean CK and higher in large black bean CK than in small black bean CK. In black beans genistein content was about twice as much of daidzein.

• Korean journal of applied entomology
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• v.23 no.1 s.58
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• pp.15-21
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• 1984

The virus infecting French bean (Phaseolus vulgaris L.) was identified as Bean Common Mosaic Virus(BCMV) based on the host range, symptomatology, serology, morphology of virus particles and inclusion bodies. Isolates of BCMV were obtained from seeds of P. vulgaris collected at Suweon, Jangsu and Jinju in Korea. French bean produced vein clearing, mosaic, stunting and leaf curling. Symptom of Chenopodium quinoa was local lesions on the inoculated leaves, not on the upper leaves. The electron micrograph of the virus from French bean was flexuous approximately 750nm in length. Cylindrical and pinwheel cytoplasmic inclusion bodies were observed in French bean leaf infected by BCMV. BCMV from the French bean was transmitted through seed and green peach aphid, Myzus persicae. The thermal inactivation point was $55\~60^{\circ}C$, dilution end point was $10^{-3}\~10^{-5}$ and longevity in vitro was $2\~3$ days for BCMV from French bean. The isolates of BCMV reacted positively against BCMV antiserum. The extract of BCMV infected bean leaves, Azukibean mosaic virus (AZMV) and Cowpea aphid borne mosaic virus(CaMV) also reacted with BCMV antiserum, however, BCMV and CaMV showed the spur in agar gel diffusion test.

• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.184-189
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• 2001

Comparative effects of gamma irradiation and methyl bromide (MeBr) fumigation on water-soluble components of small red bean and mung bean were investigated. The levels of soluble solid and reducing sugar of soaked water at $20^{\circ}C$ for 16 h definitely increased as irradiation dose increased, which was more apparent in small red bean than in mung bean. But, their levels of MeBr-fumigated sample showed a similar result to those of the control, except for soluble solid of small red bean. The pH of soaked water was insignificantly different among treatments. The decrease in lightness (L value) and the increases of redness (a value) and yellowness (b value) were remarkable as irradiation dose increased, which was more significant in fumigated samples. The ${\Delta}E$ values of fumigated sample showed almost equaled to those of 10 kGy in red bean and 30 kGy in mung bean, respectively. Gamma irradiation caused the increase in free amino acids of soaked water, that mainly consisted of asparagine, glutamic acid, and valine, while fumigation reduced their contents. The extractables in soaked water, such as soluble solid and reducing sugar, showed a highly positive correlation with irradiation dose applied.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.189-193
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• 2005

Effect of enzyme treatment on physicochemical characteristics of small tea bean percolate were estimated. Three types of small red bean percolate were prepared by heat treatment for 30 min at $95^{\circ}C$ (1st), 30 min at $95^{\circ}C$ (2nd), and 40 min at $120^{\circ}C$ (3rd). They were then treated with 0.5% ${\alpha}-amylase$ (v/v) for 4 hr at $108^{\circ}C$ (${\alpha}-amylase$ treatment), then with 0.5% ${\beta}-amylase$ (v/v) for 4 hr at $60^{\circ}C$ (${\alpha}-$ and ${\beta}-amylase$ treatment). Crude saponin contents of 1st-3rd percolates were 0.82, 1.44, and 1.52 mg/g, respectively. ${\circ}Brix$ of small red bean percolates treated with enzymes increased to $0.8-1.2\;{\circ}Brix$ with 2nd and 3rd percolates showing no significant difference between ${\alpha}-amylase$ and ${\alpha}-$ and ${\beta}-amylase$ treatments. pH of 3rd percolate treated with ${\alpha}-$ and ${\beta}-amylase$ decreased from initial 6.2 to 4.7. Hunter L value of small red bean percolate treated with ${\alpha}-$ and ${\beta}-$ decreased, whereas a and b values increased. Small red bean beverage made with 3rd percolate showed high score in flavor, taste, and overall acceptability. Results suggest small red bean percolate treated with enzymes could be used for preparation of small red bean beverage.

• 물만먹고자라요
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• no.17
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• pp.27-32
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• 2005