• Journal of agriculture & life science
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• v.46 no.5
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• pp.111-125
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• 2012

In order to evaluate suitability by processing for non-GM soybean cultivars such as Gaechuck#2, Jinyangkong and CJ#1 lacking lipoxygenase (LOX) and kunitz trypsin inhibitor (KTI) protein, physicochemical characteristics and antioxidant activity of Kanjang made from above soybean were compared to Kanjang made from a conventional cultivar (Taekwangkong). Proximate compositions of soybeans were similar for the 4 kinds cultivars. Total phenol and flavonoid contents were significantly higher in cultivars lacking LOX and KTI protein than the Taekwangkong. In Kanjang, contents of total and reducing sugar were higher in Taekwangkong Kanjang than Kanjang from made cultivars lacking LOX and KTI protein. Contents of total and amino type nitrogen were the highest in the Jinyangkong Kanjang. Mineral contents were higher in the Jinyangkong and CJ#1 Kanjangs, amino acid contents were higher in the Kanjang made from 3 cultivars lacking LOX and KTI protein than the Taekwangkong. Taste of the Jinyangkong Kanjang with higher sweety and savory was also found to be superior to that of others in overall acceptability evaluation. Total phenol and flavonoid contents in Kanjang were significantly higher in the Kanjang made from cultivars lacking LOX and KTI protein than the Taekwangkong. Radical scavenging activity of Kanjang was increased in the total phenol contents dependent on. Reducing power by ferric-reducing antioxidant potential (FRAP) was significantly higher the Kanjang made from Gaechuck#2 and CJ#1 than the Taekwangkong. $Fe^{2+}$ chelating activity was higher in Taekwangkong Kanjang than the other cultivars, but its activity was similar to Jinyangkong Kanjang. Therefore, higher nutritional composition, total phenol and flavonoids contents and antioxidant activity in the Kanjang made from soybean cultivars lacking LOX and KTI protein might be provide better benefit for manufacture of another their products.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.251-256
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• 1995

Sucrose is added to feed materials to alter the taste and texture of extruded products. Emulsifier can affect extrudate properties by forming complexes with amylose during extrusion-cooking. These ingredients may improve the cell structure and texture of cornmeal extrudates obtained by using $CO_{2}$ as a bubble forming agent. The objective of this study was to evaluate effects of sucrose (5% and 10%) and glyceryl monostearate (GMS) (0.75% and 1%) on properties of cornmeal extrudates produced with $CO_{2}$ at injection pressures from 1.04 to 2.07 MPa. Dough temperature increased and die pressure decreased when $CO_{2}$ was injected into barrel. The addition of sucrose to cornmeal resulted in decreasing dough temperature, specific mechanical energy (SME) input, and die pressure. SME input was not significantly influenced by GMS addition but die pressure was decreased when GMS was added. Extrudate density was decreased over observed $CO_{2}$ injection compared to GMS. WSI was significantly decreased with the addition of GMS. Paste viscosity was also decreased with addition of sucrose or GMS, but significant differences of paste viscosity among $CO_{2}$ injection pressures were not found. Stucture forming and texture of cornmeal extrudates by $CO_{2}$ injection was improved by adding GMS.

• Journal of Food Hygiene and Safety
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• v.22 no.1
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• pp.45-51
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• 2007

The Collected 70 samples from 5 sandwich shops were analysed for the pathogenic bacteria such as Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus. As a result of Listeria monocytogenes and Saphylococcus aureus were detected in 1 sample, 11 samples, respectively. However, Escherichia coli O157:H7 and Salmonella spp. were not detected in anywhere. The antibiotics test of isolated bacteria was pelformed by the disk diffusion method from NCCLS. The resistance rate of Listeria monocytogenes isolates was confirmed 38.5% to 10 species such as Am, B, P, and Va for antibiotics of 26 species. MRSA was determinated 4 strains in S. aureus isolates. The resistance pattern of Staphylococcus aureus isolates were confirmed 36.4% to P Am OX B K E CXM, 18.2% to P Am B K E CXM B, 9.1% to P Am B K, 27.3% to P Am B, and 9.1% to Te B Nb. Therefore, continuous surveillance and monitoring for antibiotic resistance strains are demanded for prevention of increases in multiple antibiotic resistance strains.

• Journal of Life Science
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• v.27 no.11
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• pp.1299-1307
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• 2017

The quality characteristics of three non-genetically modified (GM) LRS soybean cultivars free of LOX 1, 2 and 3, such as Jinyang, Hayoung and Daebok, were compared to the characteristics of Taekwang, a soybean with LOX 1, 2 and 3 and general contents of raffinose and stachyose. Taekwang was used as a control soybean. The weights of 100 for Taekwang and Hayoung soybeans were significantly higher than those of the other samples. The crude-protein contents of the Jinyang and Hayoung soybeans were significantly higher than the crude-protein content of the Taekwang soybeans. Similar tofu yields were observed in the Taekwang, Hayoung and Daebok soybeans. The highest tofu yield was observed in the Hayoung soybeans. The isoflavone contents of the soybeans and tofu were 1.4-1.6 times and 1.8-3.4 times higher than the contents of the control soybeans, respectively. The total phenol contents of the Hayoung and Daebok soybeans were significantly higher than the contents of the control soybeans. Additionally, the total phenol and flavonoid contents were significantly higher in the tofu made from the LRS cultivars than in the tofu made from the control cultivar. The antioxidant activities of the Taekwang soybeans were higher than the antioxidant activities of the LRS-cultivar soybeans. However, the antioxidant activities of tofu made from the LRS cultivars were significantly higher than the antioxidant activities of tofu made from the control cultivar. The results suggested that the soybeans of the LRS cultivars were suitable for tofu products. The Hayoung cultivar may be the most suitable due to its higher crude protein and isoflavone contents and its significant antioxidant activity.