• Journal of the Korean Society of Food Culture
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• v.20 no.3
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• pp.346-351
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• 2005

The physiochemical characteristics and sensory properties of Jinyang-ju was investigated on pH, total acidity, alcohol content, conductivity, dissolved solid, turbidity, reducing sugar content and sensory evaluation. Glutinous rice starter showed the enzyme activity that the ${\alpha}-amylase$ was 121.0 unit, ${\beta}-amylase$ was 40.0 unit and acidic. neutrality protease were 34.2, 23.7 unit, while the nonglutinous rice starter showed ${\alpha}-amylase$ was 156.0 unit, ${\beta}-amylase$ was 45.2 unit, acidic neutrality protease were 9.06, and 0.1 unit, respectively. The pH of the glutinous rice Jinyang-ju and nonglutinous rice Jinyang-ju showed the value of 5.33 and 4.04, total acidity of 2.30% and 2.05%, alcohol(%) of $2.58{\sim}13.5%\;and\;2.51{\sim}15.5%$, total organic acid content(mg%) of 4.35 and 7.63, free sugar of 4.98 mg% and 2.90 mg%, respectively. The sensory evaluation showed that the glutinous rice Jinyang-ju was more acceptable value than nonglutinous rice Jinyang-ju.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.1
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• pp.35-43
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• 2016

To evaluate processing suitability of lipoxygenase (LOX)-free genotype soybeans (Jinyang, 05C4 and LS), quality characteristics and antioxidant activities of their Doenjang products were compared to those of Doenjang made from Taekwang soybean (LOX-present) as the control. Moisture and crude protein contents of Doenjang were significantly higher in LS than the control. Crude lipid content was not significantly different and was in the range of 7.92~8.22% in all samples. Carbohydrate content was significantly lower in LS than Taekwang. Content of reducing sugar in Doenjang was significantly higher in Jinyang than Taekwang. Contents of amino-type nitrogen were significantly higher in LOX-free cultivars than Taekwang. Colors of 05C4 and LS Doenjang were not different compared to that of Taekwang, whereas Jinyang Doenjang showed a noticeable color difference. Taekwang Doenjang had a slightly stronger savory taste than another sample. LOX-free cultivars had a strong salty taste. Flavor was the strongest in LS, whereas overall acceptability showed little difference among all samples. The total amino acid content was slightly higher in Jinyang and 05C4 than Taekwang, and content of essential amino acids was higher in Doenjang from LOX-free cultivars than Taekwang. Isoflavon content was significantly higher in Doenjang ($522.16{\sim}684.46{\mu}g/g$) made from LOX-free cultivars than in Taekwang ($374.79{\mu}g/g$). Total phenol content was significantly higher in 05C4 and LS, and flavonoid content was significantly higher in LS than Taekwang. Antioxidant activities were highest in Jinyang based on DPPH radical scavenging and reducing power. ABTS radical scavenging activity was significantly higher in Doenjang made from LOX-free cultivars than Taekwang. These results suggest that Doenjang from LOX-free cultivars could have a suitable genotype for Doenjang processing since it is more effective in terms of amino acids, isoflavone contents, and antioxidant activity.

• Korean Journal of Breeding Science
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• v.41 no.3
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• pp.333-337
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• 2009

A new malting barley variety, "Daho", was developed from the cross between "Milyang85 and Suwon335" at the Department of Rice and Winter Cereal Crop (DRWCC) NICS, in 2007. An elite line, YMB2064-B-8-2-4-1-1, was selected in 2004 and designated as "Milyang134". It showed good agronomic performance in the regional adaptation yield trials (RYT) from 2005 to 2007 and was released with the name of "Daho", having high yielding and BaYMV resistance. The average heading and maturing dates of "Daho" were April 19 and May 27, which were 2 days later and 1 day earlier than those of "Jinyang", leading variety, at the regional adaptation yield trials (RYT), respectively. "Daho" had longer culm length (84 cm), more spikes per $m^2$ (915) and higher 1,000 grain weight (39.2 g) than those of "Jinyang" in paddy field condition. "Daho" was showed resistance to BaYMV at the regions of Naju, Jinju, and Milyang but moderately resistance at Iksan. However, the response of "Daho" to other environmental stresses was similar to "Jinyang". The yields of "Daho" at upland and paddy fields were about 5.20 MT/ha, 4.81 MT/ha, respectively, which is about 38%, 25% higher than those of "Jinyang" in the regional adaptation yield trials (RYT), respectively. It has higher grain assortment, germination capacity, water sensitivity and Kolback index but lower malt extract, diastatic power and filtration speed than those of "Jinyang".

• Korean Journal of Breeding Science
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• v.41 no.3
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• pp.328-332
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• 2009

A new malting barley variety, "Oreum", was developed from the a cross between 'Kinuyutaka' and 'Samdobori' at the Honam Agricultural Research Institute (HARI) in 2006. An elite line, YMB2077-2B-24-1-2, was selected in 2003 and designated as 'Milyang132'. It showed good agronomic performance in the regional adaptation yield trials (RYT) from 2004 to 2006, and was released with the name of "Oreum" having high yielding and BaYMV resistance. The average heading and maturing dates of "Oreum" were April 18 and May 24, which were 2 days later than 'Jinyang', a leading variety, at RYT. "Oreum" had longer culm length (75 cm), more spikes per $m^2$ (990), and lighter 1,000 grain weight (35.2 g) than those of 'Jinyang' in paddy field conditions. It was showed resistance to BaYMV at the regions of Naju, Jinju and Milyang but moderate resistance at Iksan. However, the response to other environmental stresses of was similar to 'Jinyang' The yield potential of "Oreum" was about 5.43 MT/ha, 4.93 MT/ha in upland and paddy fields which was about 80%, 35% higher than Jinyang in the regional adaptation yield trials (RYT), respectively. It has good malting quality including high grain assortment, germination capacity ratio, water sensitivity and high the malt production and the extract and short filtration speed than those of 'Jinyang'.

• 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.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.67 no.4
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• pp.242-252
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• 2022

Soybeans have various applications, and are a major source of proteins, carbohydrates, and fats. As climate warming has accelerated in recent years, this study was conducted to analyze the effect of different sowing periods on component changes in protein, amino acid, and antioxidant contents of various soybean varieties. The isoflavone content of soybeans that were sown early did not differ with the sowing period. Based on the results, only the total isoflavone content was confirmed in functional soybean cultivars such as Cheongja-5, which had blue-colored seeds; Pungsan and Sowon, which used soybean sprouts; and Jinyang, which lacked a fishy smell. There was no significant difference in the changes in protein and amino acid content in soybean cultivars with respect to the sowing time. The protein and amino acid contents in early-sown soybeans tended to be lower than that in timely sown soybeans. In most varieties, the content of proline was the highest in early-sown soybeans, confirming the presence of stress due to early sowing.

• Food Science and Preservation
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• v.21 no.2
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• pp.215-223
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• 2014

The quality characteristics and antioxidant activity of three kinds of tofu made from lipoxygenase (LOX)-free genotypes soybeans were compared to the Taekwang (LOX-present) tofu as the control. The mineral contents of Jinyang tofu were significantly higher than those of the control. The hardness and gumminess of tofu made from LOX-free genotypes were significantly higher than those of the control. Gaechuck#2 tofu showed higher sensory evaluation results than the other kinds of tofu in terms of taste, flavor and overall acceptability. The total isoflavone contents were higher in the LOX-free genotypes than in the control. The total phenol content was similar for the Gaechuck#1, #2 and Taekwang tofu. The flavonoid content was higher in Gaechuck#1 and #2 tofu than in the control. The antioxidant activities were the highest in Gaechuck#1 tofu, followed by the Gaechuck#2. During the 15-day storage at $4^{\circ}C$, the turbidity of the immersing water tended to increase, but Gaechuck#1 and #2 tofu were significantly lower than in the control after 15-day storage. Therefore it is suggested that Gaechuck#2 tofu could be the suitable genotype for tofu products because it is the most effective in terms of overall acceptability, antioxidant activity, and storage stability.

• Korean Journal of Environmental Biology
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• v.41 no.2
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• pp.101-108
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• 2023

Recently, in relation to climate change, many studies have been conducted to predict the potential habitat area and distribution range of tilapia and the suitability of habitat for each species. Most tilapia are tropical fish that cannot survive at water temperatures below 10 to 12℃, although some tilapia can survive at 6 to 8℃. This study predicted habitable areas and the possibility of spreading of habitat ranges of tilapia (Oreochromis niloticus and Oreochromis aureus) known to inhabit domestic streams. Due to climate change, it was found that habitats in the Geum River, Mangyeong River, Dongjin River, Seomjin River, Taehwa River, Hyeongsan River, and the flowing in East Sea were possible by 2050. In addition, it was confirmed that tilapia could inhabit the preferred lentic ecosystem such as Tamjin Lake, Naju Lake, Juam Lake, Sangsa Lake, Jinyang Lake, Junam Reservoir, and Hoedong Reservoir. In particular, in the case of tilapia, which lives in tributaries of the Geumho River, Dalseo Stream, and the Nakdong River, its range of habitat is expected to expand to the middle and lower of the Nakdong River system. Therefore, it is judged that it is necessary to prepare physical and institutional management measures to prevent the spread of the local population where tilapia currently inhabits and to prevent introduction to new habitats.