• 대한가정학회지
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• 제20권4호
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• pp.91-98
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• 1982

Various kinds of legumes have included as essential foods in Korean diet. However, a little attention have been paid on variety of those beans other than soybean. Main purposes of this study is to evaluate the protein quality of raw and cooked, red mung bean. Eighty male, sprague-Dawely rats weighing 50 gram were devided into 16 groups, five rats each. Casein protein from red and mung bean were used was included to after true digestibility of the protein of legemes. After 4 weeks feeding period animals were sacrificed and following data: all determined food intake, body weight gain, F.E.R., pp.E.R. and weights of liver, kidney heart, spleen, testis, pancreas, skeletal muscles. Food intake, body weight gain, F.E.R., pp.E.R. of casein group were higher than those of experimental groups (red bean, mung bean) body weight gain was increased with protein increment in the diet in all groups. The weight of liver showed significant difference between standard group and experimental group. (red bean, mung bean) The nitro gen content of liver and muscles were increased with level of protein in the diets.

• Preventive Nutrition and Food Science
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• 제6권4호
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• pp.224-229
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• 2001

We investigated the effects of bean sprouts (Glycine max), dropwort (Oenanthe javanica), and radish (Raphanus sativus var. hortensis for. acanthiformis) extracts on alcohol dehydrogenase (ADH). The extracts from three kinds of vegetables were prepared by extracting with boiling water, distilling water, and ethyl alcohol. Among extracts, boiling water extract showed the highest activating effect on ADH, respectively and distilled water extract had a greater effect on ADH activation than that of alcohol extract. The ADH facilitating effect of bean sprout extract by distilled water was significantly higher than dropwort or radish, hut the effect of the bean sprout extract by ethyl alcohol was lower than others. The facilitating effect on ADH of mixture extracts of bean sprout and dropwort were mixed at 1 : 1 mixture of boiled-water extract showed the highest effectiveness. And bean sprout extract separated below 3000 molecular weight (MW) range of extract fraction had greater ADH activity than large MW parts.

• 한국식품조리과학회지
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• 제32권5호
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• pp.541-548
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• 2016

Purpose: For dissecting the possible benefits and usages of Cheonggukjang, five different beans, soybean, black soybean, red bean, chickpea, and lentil bean, underwent the fermentation process along with Bacillus subtilis. Methods: Resultant Cheonggukjang physicochemical and sensory properties such as pH, amino type nitrogen, slime contents, rheological properties, and sensory strength and consumer acceptance were analyzed. Results: Values of pH were found to be highest in Cheonggukjang made with soybean (SC), followed by Cheonggukjang made with black bean (BSC) and Cheonggukjang made with red bean and soybean mixture (RBSC), and lastly Cheonggukjang made with chickpea (CBC) and lentil bean (LBC). Amino type nitrogen values were shown to be highest in SC with a value of $394.74{\pm}28.80mg%$, subsequently were values taken from RBSC, followed by BSC, CBC, and lastly LBC. Slime contents were the highest in SC with a value of $3.44{\pm}0.36%$, with RBSC, BSC, CBC, and LBC without statistical difference. Total colony count was found to show higher value in BSC, SC, and RBSC, in contrast to the lower values found in CBC and LBC. Color was shown to be lightest in CBC and with darker shades shown that of SC, LBC, RBSC, and BSC in descending order. In rheological properties, hardness, adhesiveness, and viscosity were found to be highest in SC. Sensory strength analysis and sticky appearance were highest in SC, with fermented odor being lowest in CBC and BSC. The strength of sweetness, sourness, and umami taste did not show statistical difference, however, bitterness was shown to be highest in LBC and lowest in CBC, SC, and BSC. In the consumer acceptance test, overall acceptance was highest in SC and CBC. Conclusion: In conclusion, SC was found to be the best bean variety for making Cheonggukjang fermented with Bacillus subtilis, however, CBC may act as an alternative for manufacture of Cheonggukjang resulting in sound consumer acceptance.

• Applied Biological Chemistry
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• 제46권1호
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• pp.32-38
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• 2003

시판되고 있는 두류 13종류의 70% 에탄을 추출물을 제조하여, 이들의 항산화 활성을 환원력, 지질과산화 억제 활성, superoxide radical 소저활성, hydroxyl radical 소거활성, mitomycin C로 유도된 DNA의 산화적 손상에 대한 억제활성을 지표로 조사하였다. 환원력은 예팥, 속피리, 유월콩 및 적두가 높았다. 지질과산화 억제능을 조사한 결과, linoleic acid 자동산화계를 이용한 실험계에서 모든 시료가 억제활성을 보인 반면, 토끼 적혈구막 지질과 산화에 대한 억제활성은 쥐눈이콩과 적두, 속피리에서만 관찰되었다. Superoxide radical 소거활성은 예팥, 나물콩, 적두, 쥐눈이콩에서 높게 나타났으며, hydroxyl radical 소거활성은 속피리, 청태, 예팥과 제비콩에서 높았다. Mitomycin C로 유도된 DNA의 산화적 손상에 대한 억제활성을 조사한 결과, 모든 품종들이 DNA의 산화적 손상을 억제할 수 있었으나, 특히 예팥, 쥐눈이콩, 나물콩, 녹두, 적두의 억제활성이 우수하였다. 이상의 실험결과에서 예팥, 적두, 쥐눈이콩, 속피리가 환원력, 지질과산화 억제, superoxide radical 및 hydroxyl radical 소거활성, DNA의 산화적 손상에 대한 억제활성 둥 항산화활성이 우수한 품종임을 알 수 있었다.

• 한국식품과학회지
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• 제33권3호
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• pp.294-300
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• 2001

저장 방법의 차이에 따른 유과의 과산화물가는 대바구니 포장이 가장 높았으며, 질소 치환 포장, 냉동 저장 순으로 나타났고, 저장 기간 증가에 따라 현저히 증가하였다. 콩물 농도가 증가함에 따라 과산화물가도 증가하였으나 incubation 시간 증가에 따른 차이는 유의적이지 않았다. 유과의 hardness는 콩물 농도, incubation 시간과 저장 기간의 증가에 따라 현저한 감소를 나타냈으나 저장 방법간에는 유의적인 차이를 나타내지 않았다. Peak number는 저장 기간 10주까지는 냉동 저장군이 다른 군보다 높게 나타났으나, 12주에는 이러한 차이가 나타나지 않았고, 저장 기간 증가에 따라서 증가하였다. 저장 3개월 후 관능 검사 결과, 유과의 색은 저장 방법과 콩물의 농도에 따라서 용적 증가율은 콩물 농도와 incubation 시간에 따라 유의적인 차이가 있었다. 산패취는 저장 방법에 따라서만 유의적인 차이가 있었으며, 부드러운 정도, 맛, 종합적 기호도는 콩물의 농도에 따라서만 유의적 차이가 있었다.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2018년도 춘계학술발표회
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• pp.44-44
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• 2018

The seeds of soybean (Glycine max), adzuki bean (Vigna angularis), mung bean (Vigna radiata), and kidney bean (Phaseolus vulgaris L.) were examined the germination rate after 10 years of long-term storage ($-18^{\circ}C$) conservation. For soybean seeds, 2,313 accessions were examined and germination rate of 1,082 accessions was decreased with below 15% of initial germination rate. For 227 accessions of soybean, germination rate was decreased with above 15% of initial germination rate after 10 years of long-term storage, which is needed to be rejuvenated. Germination rate of 589 accessions was increased and showed no change for 415 accessions after 10 years of long-term storage. For adzuki bean seeds, 2,058 accessions were examined and germination rate of 739 accessions was decreased with below 15% of initial germination rate. For 63 accessions of adzuki bean, germination rate was decreased with above 15% of initial germination rate after 10 years of long-term storage, which is needed to be rejuvenated. Germination rate of 535 accessions was increased and showed no change for 721 accessions after 10 years of long-term storage. For mung bean seeds, 438 accessions were examined and germination rate of 139 accessions was decreased with below 15% of initial germination rate. For 5 accessions of mung bean, germination rate was decreased with above 15% of initial germination rate after 10 years of long-term storage, which is needed to be rejuvenated. Germination rate of 155 accessions was increased and showed no change for 139 accessions after 10 years of long-term storage. For kdney bean seeds, 366 accessions were examined and germination rate of 7 accessions was decreased with below 15% of initial germination rate. For 65 accessions of kidney bean, germination rate was decreased with above 15% of initial germination rate after 10 years of long-term storage, which is needed to be rejuvenated. Germination rate of 201 accessions was increased and showed no change for 93 accessions after 10 years of long-term storage.

• 한국식품조리과학회지
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• 제24권5호
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• pp.626-635
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• 2008

The purpose principal objective of this study was to develop a muffin with the addition of jinuni bean powder. The whole Our analysis was conducted by using using Design Expert 7(Stat - Easy Co. Minneapolis). The jinuni bean muffin was produced by varying the contents of jinuni bean powder(A), sugar(B), and butter(C). According to the Response Surface Methodology(RSM), it showed we delineated 16 experimental points, including two replicants. The optimization We attempted to optimize of the jinuni bean muffins was studied with regard to its analysis of rheology and sensory evaluations. As a result of the redness, hardness, and sensory evaluations, characteristics such as color, appearance, flavor, softness, and overall quality showed a varied in accordance with a quadratic model, whereas lightness, yellowness, and cohesiveness, and gumminess showed evidenced a linear model pattern. Lightness, and yellowness decreased with the increases in the of jinuni bean powder content(p<0.0001), while whereas redness increased with the increases of in the content of jinuni bean powder(p<0.001), in case of over 80g, the redness tended to increase decrease again. In addition, hardness(p<0.05), gumminess(p<0.05), and cohesiveness(p<0.01) showed differed significantly differences with the increases of in the jinuni bean powder content. The results of our sensory evaluation results showed demonstrated significant values in color, appearance, flavor, softness,and overall quality values(p<0.05). The optimal formulation, as assessed by numerical and graphical methods, were was determined to be 50.05 g of jinuni bean powder, 78.56 g of sugar, and 90.97 g of butter.

• 한국식물병리학회:학술대회논문집
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• 한국식물병리학회 2003년도 정기총회 및 추계학술발표회
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• pp.141.1-141
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• 2003

Forty six isolates of bean common mosaic virus (BCMV) collected from azuki bean, mungbean, kidney bean, cowpea, broad bean and peanut were classified into three groups based on biological, serological, cytopathological, and molecular characteristics. Group I induced vein-banding symptoms in cowpea which was similar to those produced by the BCMV-cowpea strain. Group II caused mosaic symptoms in azuki bean but not in peanut and tobacco. Since this character was different from that of previously described BCMV strain, group II may not belong to BCMV GroupIII induced vein-clearing symptoms in azuki bean, kidney bean and peanut, which are typical symptoms for BCMV-peanut stripe virus strain. Virus inclusion patterns of BCMV groups were similar to those of Potyvirus subdivision III with the scroll, pinwheel and long laminated inclusions. However, the inclusions of laminated aggregates were never observed in mungbean isolates. Multiple alignment as well as cluster dendrograms of 3'noncoding region (3'-NCR) and a part of coat protein gene (CP) suggested that group I belongs to the BCMV-cowpea strain, group II to the BCMV-azuki bean strain, and group III to the BCMV-peanut stripe virus strain. Since molecular phylogenesis of BCMV based on nucleotides of 3'-NCR and coat protein differed from the grouping based on virulence differentiation, and BCMV groups are more closely related to each other with the same host origin, other characteristics of those strains are under investigation.

• 농업과학연구
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• 제38권2호
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• pp.361-368
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• 2011

This study aims to examine the consumer preference for packaged bean curd that takes a growing public interest. Specifically, this study tried to examine which is more important - the place of origin of the raw bean or the environmental-friendliness of the raw bean. Surveys were conducted to obtain information, such as the consumer evaluation for food safety on imported food products from China and the consumer perception of Chinese organic food products, Using the binary probit model, the relationship between consumer's choice of packaged bean curd and potentially important factors that can affect the consumer's choice was analyzed. A summary of this research and some policy implications follow. The results of this study can be used as the basic guideline as to how to extend the safety of imported food products, in general, and how to further develop the packaged bean curd industry in Korea, in particular.

• 한국식품과학회지
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• 제20권1호
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• pp.72-78
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• 1988

열대지방에서 재배되는 18종의 콩종자의 구조적인 특성을 분류하기 위하여 그 미세구조를 주로 광학현미경으로 조사하였다. vicieae에 속하는 종실들은 많은 단일전분입자들로 구성된 자엽세포구조를 갖는 starch-rich legume이였으며, phaseoleae중에서는 benas(phaseolus), cow pea, green gram(vigna), hyacinth bean(dolicholus)이 starch-rich legume이였다. 한편 soybean(glycine), winged bean(psophocarpus)는 자엽세포가 대부분 protein body로 구성된 protein-rich legume이고 yam bean (pachyrrhizus)와 cluster bean(cyamopsis)에서는 protein body 보이는 구형물질로 이루어진 자엽세포 구조를 볼 수 있었다. 또한 green gram과 winged bean은 soybean에 비하여 두꺼운 세포벽을 갖고 있었으며 pit-pair가 관찰되었다. Lipid body는 winged bean과 soybean에서 볼 수 있었다. starch-rich legume들은 팥고물 제조과정에서 전분입자들이 파괴되지 않음으로써 특징적인 조직감을 부여하는 red bean이나 benas와 같은 phaseolus의 대체 자원으로 제시될 수 있었다.