• 한국수산과학회지
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• 제42권4호
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• pp.349-353
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• 2009

Two feeding trials were conducted to evaluate the soybean meal as a substitute for the fish meal in diet (experiment I), and experimental practical diet and commercial diet (experiment II) for growth of far eastern catfish. In the experiment I, three replicate groups of juveniles (average weight 7.2 g) were fed one of diets containing 0, 10 and 20% soybean meals for 66 days. Survival and final mean weight were not significantly affected by dietary soybean meal levels. No significant differences were observed in feed efficiency, protein efficiency ratio and protein retention of fish fed between 0% (control diet) and 20% soybean meal diets. However, fish fed 10% soybean meal diet showed the lower feed efficiency, protein efficiency ratio and protein retention, and higher daily feed intake compared with fish fed control diet and 20% soybean meal diet. The contents of moisture, crude protein, crude lipid and ash in the whole body were not significantly affected by dietary soybean meal levels. In the experiment II, three replicate groups of juveniles (average weight 7.3 g) were fed either the formulated diet or commercial diet for 66 days. Survival and final mean weight were not significantly different among treatment. Significantly higher feed efficiency, protein efficiency ratio and protein retention, and lower daily feed intake were observed in fish fed experimental practical diet compared with fish fed commercial diet (P<0.05). Proximate compositions of the whole body were not significantly affected by diets. The results of these studies suggest that soybean meal can be used as a substitute for fish meal up to 20% in diet, and the dietary formulation used in the experiment II could be applied to the practical feed for far eastern catfish.

• 한국식품조리과학회지
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• 제26권3호
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• pp.314-322
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• 2010

The effects of five colored soybean (blue, red, yellow, white, and black) varieties on the quality characteristics of soybean paste (Doenjang) were investigated for proximate composition, salt content, pH, color, organic acid content, amino acid content, and mineral content after 80 days of aging. Soybean paste (Doenjang) samples were divided into TDS (traditional Doenjang prepared with soybean) and TDM (traditional Doenjang prepared with mixed soybeans, kidney bean, black soybean, kind of small bean, sword bean, green bean, red bean, at a radio of 1:1:1:1:1(w/w)). Moisture content was 49.66% for TDM and 49.52% for TDM. Protein and salt contents of the TDS sample were higher than those of TDM. The "L" values of the TDB sample increased the aging period was decreased. In contrast, the "L" and "$\alpha$" values of TDM did not show any significant differences. The main organic acids detected were malic acid > lactic acid > tartaric acid in the TDS and TDM samples. Glutamic acid contents were 2.83 g/100 g for the TDS sample and 2.15 g/100 g for the TDM. The levels of K, Mg, and Ca of the TDS sample were higher than those of TDM. No significant difference occurred between TDS and TDM regarding their quality characteristics after 80 days of aging. Further studies needed include sensory evaluation and functionality of soybean paste made from mixed soybean materials.

• 한국작물학회지
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• 제50권6호
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• pp.415-418
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• 2005

본 연구는 녹색조광으로 인한 녹색콩나물의 일반성분 분석과 isoflavones의 분석을 통해 녹색콩나물의 우수함과 이 자료를 이용한 식품개발에 대해 기초 자료를 제공하고자 시험을 실시하였다. 1. 황색콩나물에 비해 녹색콩나물은 조단백 함량은 2배, 아스파라긴산 함량은 5배 정도 많았고, 특히 비타민 $B_1$ 함량은 37.9배, 비타민 $B_2$ 함량은 28.8배, 비타민 C 함량은 22.4배, 비타민 I 함량은 23.8배나 높았다. 2. 건물중 1 g당 함량을 비교해보면 콩 종실에 비해 녹색콩나물의 total daidzein의 함량은 약 26.5배, total genistein의 함량은 약 5.6배가 증가된 것으로 나타났다.

• 한국식품과학회지
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• 제41권2호
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• pp.179-185
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• 2009

Soybean grit를 이용하여 B. subtilis HA에 의한 고체발효를 통해 얻어진 발효물의 발효 시간에 따른 생리활성물질의 변화 및 항산화능을 평가하였다. 발효시간이 증가함에 따라 혈전분해효소 활성 및 protease 활성은 계속적으로 증가하는 경향을 보였으며, ${\alpha}$-amylase 활성은 발효 5일에서 최대값을 나타내었다. Tyrosine 함량은 발효 5일에서 최대값을 보였으며, 콩 가수분해물중에서 분자량 3,000 Da 이하의 분자량을 갖는 콩 펩타이드 및 갈변화색소는 발효시간이 증가함에 따라서 증가하는 경향을 보였다. Soybean grit 발효물의 총 폴리페놀함량은 주정 추출물이 물 추출물보다 전반적으로 높게 나타났으며 주정 추출물은 발효시간 3일째 18.10 mg/g으로 가장 높은 함량을 나타내었다. 항산화능을 나타내는 DPPH 라디칼 소거능은 발효시간 3일째 가장 높은 값을 보였으며, ABTS 라디칼 소거능은 발효 기간이 증가함에 따라 대조군에 비해 증가되었다.

• 한국식품저장유통학회지
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• 제7권3호
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• pp.256-261
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• 2000

두부의 품질을 고급화하고 다양화하기 위한 방안의 하나로 천연물을 첨가한 두부를 제조하여 기능성의 부여와 함께 기호성을 향상할 수 있는 천연물 첨가두부를 제조하였다. 천연물로는 클로로필과 카로티노이드를 가지고 있는 당근과 오이, 시금치 그리고 카테킨등에 의한 기능성이 확인된 녹차를 천연 첨가물로 선정하였다. 천연물 첨가두부의 수율은 무첨가 두부에 비하여 감소되었으나 색상에 의한 기호성의 증대를 확인할 수 있었다. 천연물 첨가에 따라 두부의 조직특성은 큰 변화가 없었으나 기호도 향상의 효과가 있었다. 최적 첨가 농도는 당근 4%, 오이 10%, 시금치 1.0%, 녹차는 0.05%로 결정할 수 있었다. 저장 중 총균수의 변화는 시금치와 녹차 첨가두부가 저장초기 균의 생육을 저지하여 저장성이 있는 것으로 나타났다.

• 한국식품영양과학회지
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• 제30권6호
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• pp.1115-1119
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• 2001

홍국의 발효에 의해서 생산된 Ang-Khak을 여러 농도의 추출물(RS1: red rice powder 0.1 g/10 mL, RS2: 0.2 g/10 mL, RS3: 0.3 g/10 mL, RS4: 0.4 g/10 mL, RS5: 0.5 g/10 mL, CS: control soybean curd)로 만들어 기능성 홍두부(RS)를 제조하였다. 홍두부의 저장 중 변화에서 pH와 산도 그리고 일반 세균수에서 모두 RS5에서 가장 변화가 적었고, 색도에서는 전체적으로 황색도가 약간 증가하였으며, texture의 경우는 경도와 검성 그리고 탄성이 증가 후 감소하는 경향을 보였다. 이는 두부를 1$0^{\circ}C$에 저장하면서 초기에 수분이 빠져나가 두부의 경도가 증가된 후 부패가 진행되면서 다시 낮아진데 기인된다. 1주간 저장 후에 CS보다는 RS에서 물성의 보존이 더 잘 이루어짐을 알 수 있었으며, 홍국의 기능성을 활용하여 두부의 저장수명을 연장시키기 위한 더 많은 노력이 필요한 것으로 사료된다.

• 한국육종학회지
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• 제40권2호
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• pp.97-100
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• 2008

Lectin protein and Kunitz trypsin inhibitor (KTI) protein of mature soybean seed are a main antinutritional factor in soybean seed. The Le gene controls a lectin protein and Ti gene controls the KTI protein in soybean. Ti locus has been located on linkage group 9 in the classical linkage map of soybean. Position of Le locus on linkage map was not identified. Genetic relationship between Ti locus and Le locus could be useful in soybean breeding program for the genetic elimination of these factors. The objective of this study was to determine the independent inheritance or linkage between Ti locus and Le locus in soybean seed. Two $F_2$ populations were developed from three parents (Gaechuck#1, T102, and PI548415). The $F_1$ seeds from Gaechuck#1 (titiLeLe) ${\times}$ T102 (TiTilele) and Gaechuck#1 (titiLeLe) ${\times}$ PI548415 (TiTilele) were obtained. The lectin and KTI protein were analysed from $F_2$ seeds harvested from the $F_1$ plants to find independent assortment or linkage between Ti locus and Le locus. The segregation ratios of 3 : 1 for Le locus (129 Le_ : 44 lele) and Ti locus (132 Ti_ : 41 titi) and were observed. The segregation ratios of 9 : 3 : 3 : 1 (95 Le_Li_ : 34 Le_titi: 37 leleTi_ : 7 leletiti) between Le gene and Ti gene in $F_2$ seeds were observed. This data showed that Ti gene was inherited independently with the Le gene in soybean. These results will be helpful in breeding program for selecting the line with lacking both KTI and lectin protein in soybean.

• 한국식품조리과학회지
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• 제1권1호
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• pp.57-64
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• 1985

This study was conducted to investigate the effect of fat on structure and texture of soybean curds by partial or whole replacement of soybean with defatted soy flour, The textural properties of soybean curd were examined by Instron universal testing machine, and the microscopic structure of soybean curds was examined by Scanning electron microscope(SEM). The results obtained were as follows ; 1. Textural parameters determined by Instron universal testing machine showed that hardness and gumminess of soybean curs were significantly increased as the fat contents of the samples decreased. On the while, springiness of the samples were significantly lowered as the fat content decreased. 2. Microscopic structure of soybean curds examined by SME demonstrated that samples with high fat had more fat globules and thinner network layer which were assumed to surround moisture with.

• 한국식품조리과학회지
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• 제10권4호
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• pp.381-385
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• 1994

The dietary fiber contents of soybean sprout and spinach were changed by heat treatment. Before heat treatment, soybean sprout and spinach had larger amount of insoluble dietary fiber than soluble, and similar proportions of insoluble v/s soluble dietary fibers. After heat treatment, the value of insoluble dietary fiber of soybean sprout and spinach was increased significantly, except for microwave heating short time treatment. It is believed that the increment of insoluble dietary fiber is due to Maillard reaction products and resistant starch after heat treatment. The change of soluble dietary fiber contents of soybean sprout and spinach were not consistent in heat treatment. It is supposed that some soluble dietary fiber was destroyed by heat treatment, and some insoluble dietary fiber was hydrolysed or destroyed to be soluble. Total dietary fiber of soybean sprout and spinach was significantly incereased by all heat treatment, except for microwave heating short time of spinach.

• 대한가정학회지
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• 제19권1호
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• pp.33-37
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• 1981

The accelerating effect of sunlight on the rancidity of soybean oil and the efficacies of several anti-oxidants were measured. The result is as follows: 1. The ac야 value and peroxide value of soybean oil were 0.16 and 1, 72 respectively. 2. the peroxide value of soybean oil which was exposed to sunlight nine hours a day for six days was 134.3: 21 times of that which was not exposed to sunlight. 3. The peroxide value of the soybean oil with 0.02~0.06% BHA decreased a little, but not significantly. 4. The anti-rancidity effect of BHT was a little stronger than BHA. 5. The anti-rancidity effect of ascorbic acid alone was negligible. 6 The peroxide value of soybean oil with an anti-oxidant which comprised ascorbic acid, BHA and BHT decreased to one third of that which was not treated with anti-oxidant.