• Journal of Environmental Science International
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• v.13 no.1
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• pp.79-87
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• 2004

Esterification of soybean oil with methanol was investigated. First of all, liquid-liquid equilibriums for systems of soybean oil and methanol were measured at temperatures ranging from 40 to 65$^{\circ}C$. Profiles of conversion of soybean oil with time were determined from the glycerine content in reaction mixtures for the different kinds of catalysts, such as NaOH, CaO, Ca(OH)$_2$, MgO, Mg(OH)$_2$, and Ba(OH)$_2$. The effects of dose of catalyst, cosolvent and reaction temperature on final conversion were examined. Esterification of waste vegetable oil with methanol was investigated and compared to the case of soybean oil. Solubility of methanol in soybean oil was substantially greater than that of soybean oil in methanol. When the esterification reaction of soybean oil was catalyzed by solid catalyst, final conversion was strongly dependent on the alkalinity of the solid catalyst, and increased with the alkalinity of the metal. Hydroxides from the alkali metals were more effective than oxides. When Ca(OH)$_2$ was used for the esterification catalyst, maximum value of final conversion was measured at dose of 4％. When CHCl$_3$ as a cosolvent, was added into the reaction mixture of soybean oil which catalyzed by Ba(OH)$_2$, maximum value of final conversion was appeared at dose of 3％. When waste vegetable oil was catalyzed by NaOH and solid catalysts, high final conversion, over 90％, and fast reaction rate were obtained.

• Food Industry
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• s.168
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• pp.18-27
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• 2002

Effect of gamma irradiation on physiological activity of Korean soybean fermented foods were investigated. Chungkookjang, the whole cooked soybean product and Doenjang, soybean paste were purchased and irradiated at 5,10 and 20 kGy of absorbed doses. The

• Food Science and Preservation
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• v.17 no.3
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• pp.334-342
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• 2010

We evaluated the physicochemical and sensory properties of rice cake (Baekseolgi) admixed with various amounts of soybean peel and prepared using a microwave oven. Moisture content decreased gradually during storage but the decrease was less when soybean peel was present, compared with the control material p<0.05). Weight reduction was significantly inhibited as soybean peel level increased. The color lightness $(L^*)$ and redness $(a^*)$ values did not significantly change after addition of soybean peel. However, the yellowness $(b^*)$ value increased uponaddition of soybean peel p<0.05). The RVA properties decreased significantly with the addition of soybean peel, but pasting temperature increased. In terms of texture, neither springiness nor cohesiveness changed upon addition of soybean peel. The hardness, gumminess, and chewiness of Baekseolgi tended to decrease in proportion to the amount of soybean peel added. Adhesiveness rose gradually during storage but the increase was less when soybean peel was added, compared with control. On sensory testing, neither color nor flavor changed upon addition of soybean peel. Baekseolgi with 5% (w/w) soybean peel scored lowest in terms of taste. Hardness score and moisture level were highest when soybean peel was added to 2% or 3% (both w/w). Overall acceptability was greatest when soybean peel was added to 2% (w/w). Thus, Baekseolgi with 2% (w/w) added soybean peal was satisfactory. We conclude that addition of soybean peel to Baekseolgi prepared using a microwave oven improves physicochemical and sensory properties, and delays deterioration during storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.4
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• pp.381-386
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• 1985

This experiment was conducted to investigate changes of soybean curd yield according to the extension of soaking time during manufacturing of soybean curd. To investigate those changes systematically, transmission electron microscopy and disc-gel electrophoresis were used. The soybean curd yield was increased from 45.0% to 50.5% and 55.4% respectively as soaking time is extended from 5 hours to 10 and 24 hours. The solid extraction and soybean milk coagulation were also increased according to the extension of soaking time. From disc-gel electrophoresis patterns of soybean milk protein and soybean curd protein, numbers of band were increased and major band thickened by expending the soaking time. Most of high molecular bands of soybean milk protein were transfered to soybean curd. Crude 7S proteins of soybean milk and soybean curd in dis-gel electrophoresis were appeared to be 4 and 5 bands respectively, and crude 11S proteins of soybean milk and soybean curd were appeared to be 9 and 8 bands respectively. Of soybean milk bands, most of 11S component transfered to soybean curd. Transmission electron photomicrographs revealed that the dimension of each protein body became larger and the numbers of spherosome around the protein bodies in unit area fewer by extending the soaking time of soybean.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.609-615
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• 1994

Fermented traditional soybean paste(doenjang), koji soybean paste by Aspergillus oryzae, natto soybean paste by Bacillus natto and koji & natto soybean paste by Aspergillus oryzae and Bacillus natto were analyzed for compositions of amino acids and contents of nitrogens. Amino type nitrogen was the highest in fermenting for 90 days as $271{\sim}868\;mg/100g$, and its contents were in the order of koji soybean paste>traditional soybean paste>koji & natto soybean paste>natto soybean paste in all samples tested. In compositions of total amino acids, glutamic and aspartic acids were rich in koji soybean paste but big differences were not observed in all samples. But some differences were observed in free amino acid compositions in all samples, that is, glutamic acid, tyrosine, lysine and aspartic acid were detected more abundantly. Sum of free amino acids for 90 days were in order of koji soybean paste>traditional soybean paste>koji & natto soybean paste>natto soybean paste. The ratios of free to total amino acids were $3.28{\sim}19.81%$ for 45 days, but increased to $10.88{\sim}25.10%$ for 90 days, and in order of traditional doenjang>koji doenjang>koji & natto doenjang>natto doenjang. Methionine and histidine showed higher ratios of free to total amino acid but lower in glutamic acid and aspartic acid. These results suggest that koji and traditional soybean paste of having high ratios of free amino acids to free and total amino acids may be more favorable in soybean paste fermentation.

• Journal of Korean Medicine for Obesity Research
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• v.12 no.1
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• pp.33-47
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• 2012

Objectives This study was designed to investigate the effects of fermented soybean upon anti-inflammation, cytotoxicity, antioxidant and intestinal mucous membrane permeability by measuring the cell viability, NO (nitric oxide) production, DPPH, Polyphenol, HRP and TEER in cells like Raw 264.7 and HCT 116 using fermented soybean. Methods Raw 264.7 cell and HCT 166 cell were used in this study. And fermented soybean powders were used for the experimental group and soybean powders for the control group. There was inflammation response upon using lipopolysaccharide(LPS). Fermented soybean powders and soybean powders were in a respectively different dose added to the cells with LPS. MTT assay, NO, DPPH and Polyphenol measurement, TEER, HRP were conducted for each cell. The results of this study were presented in mean and standard deviation. Results 1. In Raw 254.7 cells added with $100{\mu}l/ml$ unfermented soybean powders, 104.95% higher than 62.59% was measured. In Raw 254.7 cells added with $100{\mu}l/ml$ fermented soybean powders, there was 74.90% measured higher than 62.59%, which was a significant result. 2. By a gradual increase of unfermented soybean powders like $0.1{\mu}l/ml$, $1.0{\mu}l/ml$, $10{\mu}l/ml$, $100{\mu}l/ml$, the measured NO were also gradually decreased $53.12{\mu}M$, $47.57{\mu}M$, $37.02{\mu}M$, $28.16{\mu}M$. In case of cells added with fermented soybean powders, $43.95{\mu}M$ NO was measured in $0.1{\mu}l/ml$ which is significant, and in other cases, mostly measured over$ 56.72{\mu}M$. 3. It was inferred that fermented soybean powders have anti-inflammatory effects of maintaining intestinal mucous membrane permeability because the measured values of cells in both groups were all higher than $133.62{\Omega}$ measured of cells added with only LPS. And measured values of cells in both groups were all lower than 2.26 measured of cells added with only LPS. 4. In case of experiment DPPH and polyphenol measurement, fermented group was all higher than unfermented group. Conclusion From the results of conducting MTT assay, NO measurement, and TEER, HRP by using cells Raw 264.7 and HCT-116, even though there was no significance in the correlation between cytotoxicity, anti-inflammatory effects, both unfermented soybean powders and fermented soybean powders were shown to have intestinal mucous membrane permeability improvement effects. This effects could be applicable for autoimmune diseases, chronic inflammatory diseases and so additional studies are expected in the future. From the results of conducting DPPH, Polyphenol measurement, Fermented soybean may be useful as potential antioxidant.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.5
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• pp.319-324
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• 2005

This study was conducted to identify the soluble carbohydrates in soybean seeds using on-line HPLC-RID-ES/MS and HPLC behavior, and to deter­mine their contents for high quality soybean breeding. The monosaccharide (glucose) and three oligosaccharides (sucrose, raffinose, and stachyose) were identified in Korean soybeans by their chromatographic behavior and results of on-line HPLC-RID-MS with Electro­spray Ionization mode. On the basis of HPLC with a RID detector, the 32 Korean major soybeans contain $0.37{\pm}0.26\%$ glucose, $4.55{\pm}0.91\%$ sucrose, $1.19{\pm}0.19\%$ raffinose, and $2.72{\pm}0.37\%$ stachyose on a dry basis. In 468 soybean germplasms, the ranges of glucose, sucrose, raffinose, and stachyose were $0.03 - 0.98\%$, $2.33 - 6.96\%$, $0.08 -1.87\%$ and $0.75 - 3.18\%$, respectively. Among 500 soybean samples, oligosaccharide contents of 32 Korean major cultivated soybeans and 468 soybean germplasms were varied $5.83 - 10.06\%$ and $3.66 - 10.32\%$, respectively. The composition of glucose, sucrose, raffinose, and stachyose in soluble carbo­hydrates of 500 soybean samples were $2.07 {\pm} 1.75\%$, $58.01{\pm}5.82\%$, $10.13{\pm}2.28\%$ and $29.80{\pm}4.54\%$, respectively. Sucrose appeared to be most prevalent in soy­bean soluble carbohydrates.

• Journal of Applied Biological Chemistry
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• v.63 no.3
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• pp.189-195
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• 2020

The soybean (Glycine max L.), also known as the soya bean, is an economically important legume species. Pathogens are always major threats for soybean cultivation. Several pathogens negatively affect soybean production. The soybean is also known as a susceptible host to many viruses. Recently, we carried out systematic analyses to identify viruses infecting soybeans using soybean transcriptome data. Our screening results showed that only few soybean transcriptomes contained virus-associated sequences. In this study, we further carried out bioinformatics analyses using a soybean flower bud transcriptome for virus identification, genome assembly, and single nucleotide variations (SNVs). We assembled the genome of Soybean yellow common mosaic virus (SYCMV) isolate China and revealed two SNVs. Phylogenetic analyses using three viral proteins suggested that SYCMV isolate China is closely related to SYCMV isolates from South Korea. Furthermore, we found that replication and mutation of SYCMV is relatively low, which might be associated with flower bud tissue. The most interesting finding was that SYCMV was not detected in the cytoplasmic male sterility (CMS) line derived from the non-CMS line that was severely infected by SYCMV. In summary, in silico analyses identified SYCMV from the soybean flower bud transcriptome, and a nearly complete genome of SYCMV was successfully assembled. Our results suggest that the low level of virus replication and mutation for SYCMV might be associated with plant tissues. Moreover, we provide the first evidence that male sterility might be used to eliminate viruses in crop plants.

• Journal of Animal Reproduction and Biotechnology
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• v.34 no.1
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• pp.20-29
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• 2019

Soy isoflavones have been reported to possess many physiological activities such as antioxidant activity and inhibition of cancer cell proliferation. This study investigated the photoprotective effects of soybean extract in human fibroblast cell line and hairless mice model. Human fibroblast was treated with soybean extract before and after ultraviolet B (UVB; 290-302 nm) irradiation. In the soybean extract treated group, the cells showed better resistance to ultraviolet (UV) than control group. The amount of type I collagen recovered from the soybean treated group was higher than the vehicle group exposed to UV-induced damage. Moreover, increased expression of metalloproteinases-1 as a result of UV irradiation was suppressed by the soybean extract. Female mice were orally administered soybean extract and irradiated with UVB light for 8 weeks. The effects of the soybean extract on the skin appearance, collagen deposition and epidermal thickness in the UV-damaged mouse skin were analyzed using histopathological methods. In soybean extract treated group, the skin had a better morphology than that of the control group. Furthermore, the amount of type I collagen was increased and overexpression of MMP-1 was reduced in the soybean extract group compared to vehicle group. Additionally, up-regulation of pro-inflammatory cytokines induced by UV irradiation was suppressed by dietary soybean extract treatment. It appears that soybean extract had a photoprotective effect, including anti-aging and anti-inflammatory effect, from UV-induced damage in not only human fibroblast, but also hairless mice. We confirmed that these effects were possibly due to promotion of collagen synthesis and inhibition of MMP-1 expression.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.144-150
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• 2008

The main objective of this study was to understand the factors affecting the acceptance of fermented soybean products. Seventy-six consumers rated the acceptance and perceived intensity of 4 types of Korean and 4 types of Japanese style fermented soybean products. The consumer's food variety seeking tendency and the general attitude toward various fermented soybean products were measured. Ten descriptive analysis panelists evaluated the sensory characteristics of the 8 samples. Univariate and multivariate statistical analyses were applied to the data sets. Fermented soybean products consisting of sweet and moist sensory characteristics were preferred the most. The variety seeking tendency was not an effective predictor for understanding the acceptance of the products tasted in the experiment. K-means cluster analysis identified 3 sub-consumer segments sharing a common preference pattern for the 8 samples within each group. These 3 groups somewhat differed in the consumption frequency, acceptance, and familiarity of various fermented soybean products in general.