• YAKHAK HOEJI
• /
• v.22 no.2
• /
• pp.72-82
• /
• 1978

This study was undertaken establish the relationship between trypsin inhibitor in raw soybean and antinutritional effect of raw legumes. 1) Among legumes produced in Korea, Glycine max contains a relatively high amount of protein(higher than 40%) compared with kindey bean, sword bean and mung bean and, furthermore, soybean which contains a high amount of protein possesses high trypsin inhibitory activity. 2) Disc electrophoretic pattern exhibited pattern exhibited that the crude protein preparation from Glycine max produced about 9-12 protein bands, and the pattern of electrophoretic mobility was very similar to each other. However, only a few protein bands were observed from the crude protein preparation of yard long bean, sword bean, adzuki bean, mung bean and rice adzuki. From the eluate of the sliced gel, it was confirmed that among those bands, only the fastest moving band contains trypsin inhibitory activity. 3) In chicks fed the normal diet the body weight was increased steady from one week and reached to 40% increase for three weeks but in chick fed raw bean diet, there was no body weight gain until two weeks feeding and only 10-20% of body weight gain was observed at the end of three week feeding. On the other hand, in chicks fed raw bean diet the weight of pancreatic tissue per 100g body weight was increased to about two-fold for two or three weeks but there was no change in liver weight. 4) In the case of amylase secretion from the pancreatic fragment, very strong stimulation on amylase secretion from pancreatic tissue of chicks fed a normal diet was produced by one unit of cholecystokin-pancreozymin. However, no stimulation was observed from pancreatic fragment of chick fed raw bean diet.

• Food Science of Animal Resources
• /
• v.39 no.5
• /
• pp.742-755
• /
• 2019

Cacao bean husk (Theobroma cacao L.) contains a high level of dietary fiber and therefore can be used as raw material in food processing. The objective of the present study was to measure the physicochemical properties and sensory traits of emulsion-type pork sausages with various levels of cacao bean husk powder (0.25%, 0.5%, 0.75%, 1%, and 2%). The moisture content in cooked sausages increased as the level of cacao bean husk power increased, whereas the protein content decreased (p<0.05). With respect to color, as the level of cacao bean husk power increased, there was a decrease in lightness and yellowness, but there was a considerable increase in redness (p<0.05). Cacao bean husk powder exhibited a positive effect on emulsion stability and apparent viscosity. In the sensory evaluation, increased level of cacao bean husk increased flavor acceptability; the 0.75% and 1% treatment groups showed significantly high overall acceptability (p<0.05). The thiobarbituric acid reactive species content of cooked sausages indicated that with the addition of cacao bean husk powder significantly inhibited lipid oxidation in the sausages during refrigerated storage (p<0.05). Overall, the findings of the present study suggest that adding 0.75% and 1% cacao bean husk powder as a natural ingredient in sausages can help develop meat products with excellent qualities.

• Journal of Environmental Science International
• /
• v.30 no.7
• /
• pp.537-545
• /
• 2021

This study aimed to investigate the improvement effect of 5% (w/w) mung bean (Phaseolus aureus L.) on lipid composition and protein concentration in hyperlipidemic rats. Seven-week-old male (Sprague-Dawley) rats were divided into four groups (n=6, each), and fed experimental diets containing mung bean meal [basal diet+5% (w/w) mung bean (BM), basal-hyperlipidemic diet+5% (w/w) mung bean (BHM)], basal-hyperlipidemic diet (BH), and control (basal diet, BD). Lipid composition in the mung bean diet groups (BM and BHM) evidenced significant reductions in serum total cholesterol, low-density lipoprotein cholesterol, atherosclerotic index, cardiac risk factor, triglyceride, phospholipid, free cholesterol, cholesteryl ester, blood glucose, nonesterified fatty acid, and an elevation in high-density lipoprotein cholesterol. The serum albumin/globulin ratio was increased in mung bean diet-supplemented rats compared to that in hyperlipidemic rats (p < 0.05). Total calcium, phosphorus and potassium concentrations in sera were higher in the BM, BHM and BD groups than in the BH group. Concentrations of sodium and chlorine in sera were lower in the mung bean diet-supplemented groups than in the hyperlipidemic group. The in vivo experiments showed that ingestion of mung bean was effective in improving lipid composition, protein concentration, and blood glucose.

• Culinary science and hospitality research
• /
• v.3
• /
• pp.327-341
• /
• 1997

Food materials usually contain much water, and thus are susceptible to decay be enzyme and microorganism. Cereals are usually consumed as staple food, but they have low protein content. Protein is a major component of body, and should be consumed as a nutrient for all ages. Animal protein like chicken and vegetable protein such as bean curd and soybean and good sources of high quality protein. Bean curd is a traditional food which have good nutrients, and so various cooking methods are needed to be developed for the supplement of high quality food. 1) Cereals such as rice, barley, and bean curd, soybean, green vegetables, tangle and brown seaweed are known as food for long life. 2) Soybean is able to suppress the formation of hydroperoxide by saponin and lecithin. 3) Curd in bean curd means soft in Chinese character, and bean curd may be the mother of cheese. 4) Bean curd have high nutrition and digestibility. As soybean is dipped longer in water for bean curd, the production rate is higher. 5) There are many kinds of bean curd products, and can be purchased inexpensively.

• Korean Journal Plant Pathology
• /
• v.11 no.1
• /
• pp.30-38
• /
• 1995

Anthracnose fungi associated with soybean (Glycine max), small red bean (Vigna angularis), and green bean (Phaseolus radiatus var. aurea) were compared with respect to cultural characteristics, morphological aspects, and pathogenicity. From the legumes, four different species of Colletotrichum were identified based on their morphological characters : C. truncatum, C. destructivum, C. trifolii and C. gloeosporioides. Colonies of Colletotrichum spp.on culture media varied in colour and growth habits depending upon the media and isolates. In general, formation of conidia, setae, and perithecia on water agar leaf medium was better than that on potato dextrose agar medium under near ultraviolet light. In cross inoculation tests, isolates of C. truncatum, c. destructivum, C. trifolii and C. gloeosporioides could infect soybean, small red bean, and green bean at different growth stages. There were some differences in pathogenicity or susceptibility depending on crops tested. C. truncatum was the most virulent and major pathogenic species among the four species.

• Korean journal of food and cookery science
• /
• v.6 no.1
• /
• pp.21-26
• /
• 1990

Tepary bean (phaseolus acutifolius var latifolius)은 반사막성기후 즉 미국의 서남부나 멕시코에서 자라는 콩으로 이 콩의 curd 생산에 있어서의 acceptability를 조사하는데 목적을 두었다. Curd는 100% Tepary bean(TB)과 soybean(SB)의 여러 가지 비율의 혼합물을 University Arizona와 Unicon Valleage Company와의 Cooperative Extension work에서 연구된 방법을 적용하여 만들었다. 완성된 Curd는 무게와 충고성분의 양(Yield)을 측정하였고 관능검사결과를 통계처리하여 특성 및 acceptability를 조사하였다. TB:SB가 50:50 그리고 25:75의 비율일 때, curd 제품의 관능검사와 acceptability에서 만족할 수 있었다. 따라서 50% 이상의 Tepary Bean Tofu는 좋은 질의 curd로서의 생산 이용 가능성이 없는 것으로 판단되어 50% 미만의 Tepary Bean과 Soy bean의 curd는 서로 제한 아미노산을 보충해주어서 보다 좋은 질의 TOFU를 생산할 수 있는 가능성을 가졌다고 보여진다.

• Journal of the Korean Home Economics Association
• /
• v.26 no.3
• /
• pp.93-102
• /
• 1988

Rheological properties of cowpea and mung bean starch gels and pastes were investigated and compared with Instron Universal Testing machine and Brabender Viscometer. As the result of puncture test of gels, yield point force of mung bean starch gel was higher than that of cowpea starch gel. Compression coefficient of cowpea starch gel calculated by Bourne's equation was lower than that of mung bean starch gel. the stress relaxation test showed that viscoelastic properties of cowpea and mung bean starch gels may be represented by six element Maxwell model consisting of three Maxwell element in parallel. Cowpea and mung bean starch pastes showed bingham pseudoplastic behavior in 3, 5, 6, 7 and 8%. The consistency index in 7∼8% of cowpea starch paste were lower than those of mung bean starch paste. concentration dependence on consistency index and yield stress in mung bean starch were higher than those of cowpea starch. The yield stress of starch pastes was significantly correlated with yield point force by puncture test (r=0.996).

• Journal of Environmental Health Sciences
• /
• v.9 no.2
• /
• pp.1-10
• /
• 1983

The purpose of this study was to analyze general ingredient of bean cured on the market and to examine its exposure to bacterial contamination. For this study, 17 samples (each 9 samples for general bean curd, soft bean curd, and uncurdled bean curd) were randomly collected from nine areas in Seoul from the beginning of April, 1983 to the beginning of June, 1983. The result of ingredient analysis of moisture, ash, and protein of bean curd was compared with the standard set by the Ministry of Health & Social Affairs. In order to find out exposure of bean curd on the market to bacterial contamination, total biological bacteria and coliform group were examined. Experimental results were shown as follows 1) Results of ingredient analysis of moisture, ash, and protein of general bean curd showed that total samples in both moisture and protein met the standard set by the Ministry of Health & Social Affairs but 44.4% of the samples in ash was below the above standard, indicating average 82.0%, 0.9% and 9.6% in moisture, ash, and protein order. 2) Experimental results of moisture, ash, and protein of soft bean curd demonstrated 90.2%, 0.5% and 4.3% respectively total samples in both moisture and protein satisfied the self-criteria set by the Soft Food Co-operative Association of Seoul City but 11.1% of the samples in ash didn't meet the self-criteria. 3) Total samples of uncurdled bean curd satisfied the self-criteria set by the above association, indicating average 92.0%, 0.4%, and 3.5% in moisture, ash, and protein order. 4) Total biological bacteria and coliform group detected in general bean curd showed that more than 10$^5$/g in total biological bacteria accounted for 88.8% of the samples and that 10$^4$/g or more in coliform group accounted for 77.7% of the samples. The result proves that general bean curd has been exposured to a severe bacterial contamination. 5) Result of total biological bacteria and coliform group detected in such packed bean curd as uncurdled bean curd and soft bean curd showed that 61.6% of the samples exceeded 10$^6$/g in total biological bacteria and 27.7% of the samples exceeded 10$^3$/g in coliform group. 6) According to the change with time and temperatures in total biological bacteria and coliform group of general bean curd, general bean curd began to decay around 72 hours at 4$\circ$C and around 48 hours at 23$\circ$C and around 24 hours at 37$\circ$C and, at that time, total biological bacteria approached 10$^6$/g while coliform group did 10$^6$/g. The result indicates that temperature has a great effect on bacteria counts and decay.

• Journal of the Korean Society of Food Culture
• /
• v.28 no.6
• /
• pp.664-673
• /
• 2013

This study was conducted to investigate the physicochemical properties of mung bean starch and the quality characteristics of mung bean starch gels supplemented with gelatin and isolated soy protein (0, 2, 5%) during storage at $5^{\circ}C$ for 0, 24, 48, and 72 hours. The swelling power of mung bean starch supplemented with gelatin did not significantly change, whereas those supplemented with isolated soy protein (ISP) significantly increased. The solubility of mung bean starch supplemented with gelatin and ISP, however, significantly increased with increasing concentration. In addition, the soluble amylose and soluble carbohydrate of mung bean starch supplemented with gelatin and ISP significantly decreased with increasing concentration. In terms of pasting properties measured by the Rapid Visco Analyzer (RVA), the pasting temperature of mung bean starch supplemented with gelatin and ISP was not significantly different, whereas peak viscosity, minimum viscosity, final viscosity, breakdown, and consistency decreased. DSC thermograms showed that the onset temperature of mung bean starch supplemented with gelatin and ISP did not significantly change, whereas the enthalpy increased with the addition of 5% ISP. The lightness (L) and redness (a) of mung bean starch gels supplemented with gelatin, ISP, and without additives increased during cold storage, whereas the yellowness (b) decreased. The addition of gelatin and ISP suppressed changes in L, a and b of mung bean starch gel during cold storage. Synereses of mung bean starch gel supplemented with gelatin and ISP was lower than that without additives, with the addition of gelatin suppressing synereses more than ISP. The addition of gelatin and ISP also suppressed increases in hardness, chewiness, and gumminess of mung bean starch gels during cold storage. In the sensory evaluation, the addition of gelatin and ISP suppressed increases in hardness and brittleness of mung bean starch gels during cold storage. The addition of 2%, 5% gelatin and 2% ISP also suppressed a decrease in the overall acceptability of mung bean starch gels during 24-48 hr cold storage. Thus, the addition of 2-5% gelatin and 2% ISP to mung bean starch is appropriate for suppressing the quality deterioration of 24-48 hr cold-stored mung bean starch gels.

• 물만먹고자라요
• /
• no.19
• /
• pp.76-79
• /
• 2007