• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.7
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• pp.947-952
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• 2010

This study was performed to investigate cholesterol improvement of fermented defatted soybean grits (FD) and FD added with 2.5, 5, 10% mung bean (FDM). The FD and FDM were prepared by the solid state fermentation using Bacillus subtilis NUC1 at $40^{\circ}C$ for 24 hr. More than 70% cholesterol adsorption of FD and FDM groups was shown. Particularly, FDM added with 2.5% mung bean (2.5% FDM) showed highest cholesterol adsorption by 90% among FD and FDM groups. 2.5% FDM showed 42% inhibition effect on HMG-CoA reductase, and significantly decreased the intracellular cholesterol contents in HepG2 cells. Apolipoprotein AI, CIII improvement effects of FD and FDM group in HepG2 cells showed most effects in the 2.5% FDM. The results suggest that FDM added with 2.5% mung bean may be beneficial to the prevention of hypercholesterol.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.635-639
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• 1995

The effective extraction of antioxidative substances from soybean was investigated by using various solvents, such as water, ethanol, methanol, acetone, chloroform, benzene, ethyl acetate, ether, dichloromethane, and hexane. Extraction was performed by cold method at $30^{\circ}C$ and by reflux method at $85^{\circ}C$. The antioxidative effect of the extracts was determined by peroxide value during the oxidation of soybean oil containing the extracts at $105^{\circ}C$ for 10 hours, and also by TBARS(thiobarbituric acid reactive substances) formed during the peroxidation of egg lecithin liposomes. The antioxidant activity of the extracts from raw soybean was higher than that from defatted soybean. The antioxidant activity of the extracts by reflux method was higher than that by cold method. The methanol extract from defatted and roasted soybean(DRS) showed the highest antioxidative effect against oxidation of soybean oil, while the water extract from DRS in egg lecithin liposomes. In the peroxidation of egg lecithin liposomes, the antioxidative effect of polar solvents extracts were higher than those by nonpolar solvents extracts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.3
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• pp.185-190
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• 1988

Soybean lipoxyeenase isozymes were isolated from acetone-defatted soybean seeds(Glycine max [L.] Merr. variety AmSoy) by ammonium sulfate fractionation, eel filtration, and ion exchange chromatoeraphy. The final preparation of lipoxygenase-1 and -2 obtained was 19- and 32-fold purified, respectively, to the crude extract. But a considerable loss of total enzyme activity occurred during purification. On 7% polyacrylamide gel electrophosis at pH 9.0, employing lipoxigenase specific staining technique, lipoxyeenase-1, -2, and -3 showed distinctive Rf values of 0.38, 0.29, and 0.33, respectively.

• Applied Biological Chemistry
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• v.20 no.2
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• pp.182-187
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• 1977

This investigation was to determine the changes in the trypsin inhibitor activity(TIA) and electrophoresis patterns of the soybean cotyledon and axis during germination. The TIA of the cotyledon decreased slightly and that of the axis decreased rapidly to 50% activivity after 7 day germination. At the 2nd, 3rd and 4th day's germination the TIA of the defatted dry axis was higher than that of cotyledon. However, the TIA of the fresh cotyledon was lower than that of the axis, due to its higher moisture content. Results from the electrophoretic studies showed that band 1 (polymer, 15S etc.), 2(11S), and 3(7S) whichare the major reserve proteins of soybean were decreased consid erably in cotyledon and axis and the fragments with Rm values between 0.5 and 1.0 were increased and band 5 showed up during germination. The band 4 of the cotyledon and band 6 of axis were not changed during germination. Generally speaking, the TIA and thereserve protein decreased as germination proceed.

• Korean Journal of Food Science and Technology
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• v.18 no.3
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• pp.234-240
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• 1986

Soybean hydrolysate (SHT) was prepared from defatted soybean by hydrolysing with papain and ${\alpha}-amylase$ and water sorption isotherms were determined as a function of proteolysis degree. The moisture content and B.E.T. value of SHT at a certain water activity $(A_w=0.80)$ increased lineraly with increasing degree of proteolysis. However, they changed drastically above 70% proteolysis. The water holding capacity of 78% SHT was similar to that of sorbito. The results indicate the increase of water sorption capacity is due to the release of polar groups through hydrolysis. Mizrahi equation generally gave the best fit for isotherms of SHT. Storage stability of intermediate moisture foods containing $5{\sim}10%$ SHT increased considerably, although some favorable characteristics decreased.

• The Korean Journal of Food And Nutrition
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• v.19 no.1
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• pp.22-27
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• 2006

This study was carried out to determine the optimum conditions for making soybean curd(or tofu) from defatted soybean flour.. Heating soymilk above $80^{\circ}C$ for at least $5{\sim}10\;min$ was necessary for soybean protein to form aggregates during subsequent coagulation process with glucono-${\delta}$-lactone(GDL). For maximum yield of tofu, with water content of approximately 80%, extra addition of 20 g of oil and 5 g of GDL per 425 g of soybean flour was needed. Maintaining soymilk temperature around $75^{\circ}C$ for 5 min was necessary when GDL was used as the coagulant.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.3
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• pp.383-389
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• 1997

Doenjang(fermented soybean paste) was prepared by the series of processes including soaking, cooking, first fermentation(3 days at 30$\pm$2$^{\circ}C$) for the preparation of meju(soybean koji) after inoclulation of Aspergillus oryzae, and further fermentation (60 days at 30$\pm$2$^{\circ}C$) for the ripening after addition of salt 13% to meju. the crude phenolics extracted from defatted soybean and doenjang were fractionated onto the neutral phenolics(isofavonoids) and acidic phenolics(phenolic acids), respectively. Composition and antioxidative characteristics of phenolic fractions were determined. The neutral phenolic fractions contained genistin, genistein and daidzein; on the other hand, acidic phenolic fractions had syringic acid and seven other components. The content of genistin in doenjang dramatically decreased at the early stage of fermentation, whereas the content of genistein rather increased. In addition, the content of syringic acid of acidic phenolic fractions were increased during fermentation. These changes in individual phenolic components affected the antioxidative activity of neutral phenolics or acidic phenolics. antioxidative activity of phenolic compounds were evaluated during soybean fermentation. The antioxidative and free radical scavenging activity of neutral phenolic fractions and acidic phenolic fractions on linoleic acid autoxidation were also investigated.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.3
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• pp.376-382
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• 1997

Antioxidative characteristics of doenjang(fermented soybeans paste) phenolics on the lipid oxidation systems were studied by the determination of the oxidative related activity including lipoxygenase (LOX) inhibition, metal chelating and free radical scavengning of doenjang phenolics. Manlikong variety containing the highest amounts of phenolic compounds among the soybean variety, was used for doenjang processing. Doenjang was prepared by the series of processes including soaking for overnight, cooking for 1hr at 12Lb, first fermentation (3 days at 30$\pm$2$^{\circ}C$) for the preparation of meju(soybean koji) after inoculation of Asp. oryzae, and further fermentation(60 days at 30$\pm$2$^{\circ}C$) for the ripening after addition of salt 13% to meju. In order to investigate the antioxidative activity of phenolics in doenjang, the doenjang phenolics was extracted with methanol form freeze dried defatted doenjang. Antioxidative effects of methanol extract on linoleic acid oxidation system were observed by the significantly decreased levels of peroxide and conjugated diene formation. In addition, methanol extract resulted in the inhibition of LOX activity. and also, metal(FeCl$_3$) chelation and free radical scavengning activities were increased with increasing concentration of methanol extract.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.972-977
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• 1995

The induction of phase II enzymes including quinone reductase [NAD(P)H dehydrogenase(quinone): NAD(P)H : (quinone acceptor) oxidoreductase, EC 1.6.99.2] is a major mechanism of whereby a large group of heterogeneous compounds prevent the toxic, mutagenic, and neoplastic effects of carcinogen. Using murine hepatoma cells(Hepalclc7 cells), quinone reductase(QR) inducers as the possible chemopreventive agents were screened from rice bran, wheat bran, soymilk residue, defatted soybean cake, defatted sesame and perilla residues. The 80% methanol extracts of defatted sesame and perilla residues induced quinone reductase significantly while the others did have little effect on the enzyme induction. Thin layer chromatography of the extracts showed that the fastest moving band(Rf=0.70) in the developing solvent of n-butanol : n-propanol : 2N ammonia(10 : 60 : 30) was responsible for the enzyme induction by the 80% methanol extracts of defatted sesame and perilla residues. Further identification of active component(s) is in progress.

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.301-310
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• 2005

The effects of defatted soy flour on the physicochemical characteristics of dough and bread making properties were studied. Defatted soy flour is added to wheat flour for bread-making in order to maximize the use of isoflavones in the soybean. Different particle sizes of both defatted soy flour and wheat flour were prepared by grinding and sievingwith meshes. In the mixograph test, the addition of defatted soy flour to wheat flour increased the requirement for water and decreased the dough development time. Water absorption rates were also investigated to determine the optimum quantity of water for good dough. As the level of defatted soy flour mixed with wheat flour increased, the sedimentation and P.K. values decreased. In comparison with control, the bread made with defatted soy flour especially had a lower specific loaf volume. Specific loaf volume of wheat flour-defatted soy flour bread prepared (Ed- this is an incomplete sentence, it's only a subject clause, and I don't how what you intend to state). In terms of the staling rate and hardness of the wheat flour-defatted soy flour bread, the increased defatted soy flour had a faster staling rate during storage at 5? than at 25? for 5days. From the result of sensory evaluation, wheat flour-defatted soy flour breads containing up to $4\%$ defatted soy flour were rated as being of high quality.