• Applied Biological Chemistry
• /
• v.30 no.4
• /
• pp.328-334
• /
• 1987

The stability of lipids(Soybean oil & Ramyon lipid) by adding soybean products' extracts and Soybean, Soybean products was investigated, respectively. 1. Ethanolic extracts of defatted Soybean was very antioxidative in soybean oil. Soybean hot water extracts, defatted soybean water extracts and Soyprotein isolate water extracts possess antioxidative activities. But, Fresh Soybean cold extracts don't possess antioxidative activity. 2. The Oxidation of Ramyon Lipids (beef tallow) during storage at $45^{\circ}C$ incubator was effectively surpressed by addition of defatted Soybean hydrolyzate, tempeh (Defatted), Soy protein isolate hydrolyzate. The power of antioxidative activity is this order: Soy protein isolate hydrolyfate> Defatted Soybean hydrolyzate> BHA (200ppm)> Tempeh> Tempeh extracts> Defatted soybean.

• Korean journal of food and cookery science
• /
• v.1 no.1
• /
• pp.1-7
• /
• 1985

This study was conducted to investigate the effect of fat on gain percent, yield and sensory properties of soybean curd by partial or whole replacement of soybean with defatted soy flour, The results obtained were as follows ; 1. Gain percent and yield of soybean curds were decreased as the fat content of materials decreased. 2. In sensory evaluation, the mean scores for appearance (color and smoothness), texture and acceptability significantly decreased as the ratio of defatted soy flour to soybean increased. However, when the defatted soy flour replaced 20 and 30％ of the soybean, the mean acceptability scores did not differ significantly with whole soybean curd. From the above data, if defatted soy flour will be used for making soybean curds with the aspect of sensory and economic reasons, 25％ level of replacement can be recommended.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.23 no.3
• /
• pp.409-413
• /
• 1994

This fundamental study was undertaken to evaluate the nutritional value of Canola rapeseed meal which has been increasingly used as a by-product with the demand for the food oil resource. To compare the nutritive values among rapeseed meal and soybean meal, two experiments were carried out by using rats. One was a digestibility test of rapessed meal and the other was the growth rate of rats for 21 days. The chemical compositions , blucosinolate and amino acids of defatted repeseed meal and defatted soybean meal were analyzed. After one week feeding, nitrogen excretion in rats was measured to study FER, PER , TD , BW , and NPU of the meals. The amount of crude proteins in defatted rapeseed meal and defatted soybean meal were 45.5% and 37.9%. The glucosinolate content of defatted rapeseed meal was 0.04% . The body weight gain of defatted rapeseed meal was not signficantly different from that of defatted soybean meal (p>0.01). After one week feeding, there was no significant differencess in organ weight and serum components between two groups(p>0.01). It was presumed that the rapeseed meal has enough possibility for developing food to use as a protein source like a soybean meal protein. However, more careful experiments are needed to clarify the nutritional value of rapeseed meal of Canola since the lipids composition of blood tended to be different when the rapeseed meal and soybean meal were used.

• Journal of Conservation Science
• /
• v.35 no.1
• /
• pp.11-18
• /
• 2019

The adhesives joining Buddhist scripture scrolls from medieval Korea(Goryeo Dynasty, A.D. 918~1392) are different from wheat starch adhesive. The composition of the adhesive was analyzed using Attenuated Total Reflectance-Fourier Transform Infrared(ATR-FTIR) spectroscopy. In the adhesive used to join Buddhist scripture scrolls, peaks attributed to amide I and amide II of the protein and carbohydrate were detected in the ATR-FTIR spectra, and no carbonyl peak($1745cm^{-1}$) for oil was detected in the 2nd derivative ATR-FTIR spectra. The ATR-FTIR spectra almost coincided with those of defatted soybean powder adhesive. Hence, the adhesives joining Buddhist scripture scrolls were inferred to be soybean adhesive prepared from a defatted soybean cake.

• Asian-Australasian Journal of Animal Sciences
• /
• v.16 no.1
• /
• pp.44-49
• /
• 2003

Effects of supplementation with ruminal epithelial cells on fiber-degrading activity and cell growth of Ruminococcus albus (R. albus, strain 7) was tested using a basal substrate of rice straw and formulated concentrate. Cultures of R. albus alone and R. albus with rumen protozoa were grown at $39^{\circ}C$ for 48 h with an 8.4% crude protein (CP) substrate, 33% of the CP supplemented with either ruminal epithelial cells or defatted soybean meal. The ruminal epithelial cells had lower amounts of rumen soluble and degradable protein fractions as compared to defatted soybean meal, as determined by an enzymatic method, and the same was found with amino acid composition of protein hydrolysates. Ruminal epithelial cells were directly utilized by the R. albus, and resulted in greater growth of cell-wall free bacteria compared to defatted soybean meal. The effect of epithelial cells on bacterial growth was enhanced by the presence of rumen protozoa. In consistency with cultures of R. albus and R. albus with rumen protozoa, fermentative parameters such as dry matter degradability and total volatile fatty acid did not differ between supplementation with ruminal epithelial cells or defatted soybean meal.

• Food Science and Preservation
• /
• v.30 no.5
• /
• pp.896-904
• /
• 2023

The texturization characteristics of textured vegetable protein (TVP) were investigated based on the extent of soybean decoating during the pretreatment of defatted soybean flour used for TVP. The raw materials for TVP consisted of 50% defatted soybean flour, 30% gluten, and 20% corn starch. The weight ratios of soybean seed coat to soybean flour were 9%, 6%, 3%, and zero. Extrusion was performed using an extruder equipped with a cooling die, maintaining a barrel temperature of 190℃ and screw speed of 250 rpm, Water was injected at a rate of 9 rpm using a metering pump. Regarding the textures of the extruded TVPs produced from defatted soybean flour, an increase in the soybean seed coat content led to a decrease in the apparent fibrous structural layer and an increase in hardness. However, there were no significant changes in elasticity and cohesion. Moreover, as the soybean seed coat content increased, the pH of TVPs decreased. A higher soybean seed coat content also tended to lower the moisture content, increasing water absorption, solids elution, and turbidity. These results suggest that an increased seed coat content reduces the proportion of protein, and the fibers present in the seed coats prevent texturization.

• Journal of the Korean Professional Engineers Association
• /
• v.17 no.4
• /
• pp.28-39
• /
• 1984

Experiments were carried out for the development of a processing method of soybean into full-fat or defatted flour, using two varieties of soybean (kwangkyo produced in Korea and Bragg produced in India) Samples were subjected to dry dehulling, size reduction and wet heat treatment processes to make soybean flours. The quality of soybean flours were evaluated, and the results obtained were summarized as follows. 1. Crude fiber content of dehulled soybean was under 3.0% which indicated satisfactory dehulling, and there was no significant difference in crude fibre content between two varieties. 2. When dehulled soybean was cracked into soy grits by a hammer mill, 98.71∼98.86％ of the soy grit was in the range of 10∼18 mesh which was the optimum size of particle for quick and uniform penetration of heat into the intra-particle air spaces. 3. Moisture content of soy flour after steam treatment at 15 psig for 5 to 30 min was only 0.29∼1.68% which did not hinder the next milling operation. 4. From the color analysis of soy flours, it was observed that the dominant wavelength for all the samples are in a very narrow range from 575 to 581 nm and the color variation was from yellow to yellowish orange. Twenty to twenty five ％ higher reflectance was observed in the defatted flours than full fat flours. The ％ chroma of the defatted flour slightly increased as the duration of steaming of soy grits increased, whereas that of the full-fat flour did not. 5. The protein extractability in the defatted flour at pH 7.6 showed progressive decrease in solubility from 48.40％ (Bragg), 75.20％ (kwangkyo) for untreated flours to 9.75％ (Bragg), 26.27％ (kwangkyo) for 30 min steaming. But Kwangkyo variety showed twice higher protein extractability than Bragg variety.

• Microbiology and Biotechnology Letters
• /
• v.23 no.3
• /
• pp.322-328
• /
• 1995

A thermophilic bacteria showing proteolytic activity against defatted soybean was isolated from soil. It was identified as Bacillus amyloliquefaciens based on its morphological and physiological characteristics. The Bacillus amyloliquefaciens NS 15-4 was cultivated at 50$\circ$C by rotary shaking in a medium containing defatted soybean. An extracellular protease from this strain was purified to homogeneity by ammonium sulfate precipitation, ion exchange, and hydrophobic interaction chromatographies. The molecular weight of the enzyme was estimated to be approximately 30,000 by SDS-PAGE and the N-terminal amino acid sequence of the enzyme was turned out to be AQSVPYGISQIKAPA. The optimum temperature and pH for the enzyme reaction were 60$\circ$C and 11, respectively, and its thermostability was increased by the addition of calcium ion. The enzyme was inactivated by phenylmethylsulfonylfluoride, suggesting it be a serine protease. Comparing with other commercial proteases, the enzyme showed relatively high proteolytic activity against defatted soybean, a water-insoluble protein substrate.

• Korean Journal of Food Science and Technology
• /
• v.28 no.3
• /
• pp.497-505
• /
• 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 Food Hygiene and Safety
• /
• v.31 no.5
• /
• pp.386-392
• /
• 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.