• Journal of Applied Biological Chemistry
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• 제48권2호
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• pp.49-57
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• 2005

Soy is an important food in Asia and many studies have suggested that the low incidences of chronic diseases in Asian countries are associated with diets that are rich in soy. Soy contains many kinds of phytochemicals, and soy isoflavones and soyasaponins have received considerable attention. Twelve isoflavone components have been isolated from soy: three aglycones (daidzein, genistein, and glycitein), and their respective nine glucosidic conjugates. Soy isoflavones are similar in structure to estrogen and exhibit both estrogenic and antiestrogenic activities. Soy isoflavones exhibit anticancer activity, can reduce the risk of cardiovascular disease, and are beneficial to brain and bone health. Soyasaponins are divided into three groups (A, B, and E saponins), and they exhibit hypocholesterolemic, anticancer, hepatoprotective, antioxidative, and anti-human-immunodeficiency-virus effects. Despite the abundant literature suggesting that soy isoflavones and soyasaponins have potential applications in preventive medicine, further research is needed to standardize dosages and ensure their efficacy.

• Preventive Nutrition and Food Science
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• 제7권4호
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• pp.451-453
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• 2002

Alkali treatment following acidic hydrolysis (ATAH) of defatted soybean is currently used to reduce the level of 3-chloropropane-1,2-diol (3-MCPD), a known carcinogen, in commercial Korean soy sauce. 3-MCPD concentrations in commercial soy sauces made by ATAH were compared with those made only by acidic hydrolysis, and products that combine soy sauce made by acid hydrolysis (followed by alkalinization) and enzymatic methods. The four soy sauces made by ATAH had lower 3-MCPD concentrations (below 0.078 ppm) than 4 commercial products (0.147∼0.481 ppm) made only by acidic hydrolysis. On the other hand, 3-MCPD concentrations in 4 commercial products made by combining soy sauces made enzymatically with that made from acid (with alkali treatment)-hydrolyzed soybean protein in varying ratios were in a range of 0.016∼0.053 ppm. The 3-MCPD concentrations in commercial Korean soy sauces, with the exception of 2 of the soy sauces made only by acidic hydrolysis, were lower than allowable limit of 0.3 ppm in Korea. These results demonstrated that currently produced commercial soy sauces on the Korean market hate toxicologically save 3-MCPD concentrations. It is also provides evidence that ATAH is an effective process for reducing 3-MCPD concentrations in commercial soy sauce.

• Nutrition Research and Practice
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• 제2권4호
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• pp.275-282
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• 2008

In this study, the soy food intake behaviors including perception and intake frequency of soybean foods by sociodemographic variables were analyzed in housewives. The perception of housewives for soy foods showed that soybean paste, soybean curd, and Dambuk were high in the descending order for nutritional quality and health promotion effect, and soybean paste received the highest score in taste and flavor. Soybean sprouts received the highest evaluation score in the economic aspect. In the aspect of safe food, soybean paste received the highest evaluation score, as mush as a traditional food. The analysis of perception by sociodemographic variables showed that soybean curd, Dambuk, and soybean sprouts had higher perceptions as education level increased, and soy milk had higher perceptions in subjects with younger age and with employment. In the intake frequency, more than 50% of the subjects had soybean curd, soybean sprouts, and soybean paste more than once a week. The analysis for correlation between the intake frequency of soy foods and the degree of perception showed that taste and flavor had high correlation with the intake frequency of soy foods except soybean sprouts. The intake frequency of soybean paste, Dambuk, and soy milk had positive correlations to familiarity and that of soy milk had positive correlations to nutrition and health perception, and those of soybeam paste, soybean sprouts, and soy milk had positive correlations to safe food perception. From the above results, housewives in Korea had very high perceptions to nutritional quality and health promotion effect of soy foods and the degree of perception and accompanied intake frequency had significant differences by age, education level, and economic level among sociodemographic variables.

• 한국식품조리과학회지
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• 제20권6호
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• pp.658-666
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• 2004

In order to develop and commercialize high quality frozen soy yogurt, the effects of industrial proteases and commercial mixed cultures were examined on the functional properties and the sensory attributes of frozen soy yogurt. For quality improvement, soy protein isolates were primarily hydrolyzed by either Flavourzyme or Neurtrase, industrial Proteases, to reduce the beany flavor and increase the functional properties of the protein. The viable cell count of lactic acid bacteria was higher in the soy protein hydrolysates than whenuntreated. ABT-5 (L. acidophilus, Bifidobacterium lactis, and S. thermophilus) resulted in higher acid tolerance, bile acid tolerance and melt-down percent values than those with YC-X11 (Lactobacillus bulgaricus and Streptococci thermophilus). The overrun of frozen soy yogurt was improved by both Flavourzyme $(193.3\%)$ and Neurtrase $(156.7\%)$ treatments. With regard to thesensory characteristics, Flavourzyme improved the beany flavor, astringency taste, mouth feel and overall quality of frozen soy yogurts fermented with ABT-5. Further studies onproduct formulation will be needed to commercialize the frozen soy yogurt for the market.

• 한국식품영양학회지
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• 제27권2호
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• pp.225-230
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• 2014

The objective of this study was to investigate the effects of soy hydrolysate fractions on appetite suppression and ghrelin releasing. In a short-term experiment, the cumulative food intake and serum ghrelin level were decreased significantly (p<0.05) during a 4-hr period after the interperitoneal injection of soy hydrolysate fractions (0.5, 1 g/kg BW), following a 12-hr period of food deprivation. In a long-term experiment, food efficiency ratio (FER) was also reduced significantly (p<0.05), when soy hydrolysate fractions (0.5, 1% in drinking water) were given orally for 8 wks. Therefore, we found that soy hydrolysate fractions affected food intake through appetite and ghrelin releasing in short-term and long-term experiments. In conclusion, this study indicated that soy hydrolysate fractions would diminish the sensation of hunger by reducing the secretion of orexigenic factors such as ghrelin that send satiety signals to the brain, terminating food intake.

• 한국식생활문화학회지
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• 제30권5호
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• pp.674-681
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• 2015

The purpose of this study was to analyze factors affecting acceptance of four kinds of dak-jjim samples in third year school-aged children (n=100). Soy sauce, red pepper paste, Vietnam fish sauce, and star anise were applied to samples for their familiar and exotic characteristics. Significant differences among samples were observed in odor, taste, and acceptance (p<0.001). Soy (Soy sauce sample), RPPaste (Red pepper paste sample), and Soy_FishS (Soy sauce and Vietnam fish sauce sample) samples scored higher than Soy_StarA (Soy sauce and star anise sample) sample. On the other hand, there were no significant differences in intensities of saltiness, sweetness, and hot spicy flavor (p>0.05). Liked attributes in samples were saltiness, sweetness, chicken flavor, potato flavor, moistness of chicken, hot spicy flavor, and color. Disliked attributes in samples were hot spicy flavor, saltiness, and ginger flavor. Significant differences among samples were observed in familiar intensity and willing to try again (p<0.001). Soy, RPPaste, and Soy_FishS samples scored higher than Soy_StarA sample. Panels considered taste (46%) and nutrition (45%). Higher familiar intensity of sample was associated with higher acceptance in samples. In other words, familiarity of food affects acceptance of food. Therefore, familiar ingredients such as soy sauce and chicken can be used for development of Korean menu items considering taste and nutrition with enhanced Korean food acceptance in school-aged children.

• 한국식생활문화학회지
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• 제28권6호
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• pp.640-650
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• 2013

Soy sauce, a basic ingredient in Asian cuisine, is made of fermented soybeans, salt, water, and barley or wheat flour. The sensory characteristics of soy sauce are not only determined through its main ingredients but also by various flavor compounds produced during the fermentation process. This study was conducted to identify the sensory attributes of five different commercial soy sauce samples that differ in Meju types (traditional Meju or modified Meju) and usage types. Thirty three sensory attributes, including appearance (1), odor (16), flavor (14), and mouthfeel (2) attributes, were generated and evaluated by eight trained panelists. The collected data were analyzed by analysis of variance and principal component analysis. There were significant differences in the intensities of all sensory attributes among the soy sauce samples. Soy sauce made with traditional Meju had high intensity of fermented fish, beany, musty odors and salt, Cheonggukjang, fermented fish flavors. Whereas two soy sauces made with modified Meju were strong in alcohol, sweet, Doenjang, roasted soybean flavors. Two soy sauces for soup made with modified Meju had medium levels of briny, sulfury, fermented odors and bitter, chemical flavors and biting mouthfeel characteristic.

• 한국식품과학회지
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• 제20권5호
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• pp.625-630
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• 1988

대두단백질을 인산화 및 초산화처리에 의하여 변형시키고, 변형대두단백질의 기능특성을 검토하였다. 인산화 대두단백질은 비변형 대두단백질보다 높은, 용해도, 거품특성, 수분보유력을 나타냈다. 한편, 초산화에 의해서도 유화력과 거품특성이 현저하게 증진되었다. 대두단백질은 인산화와 초산화에 의하여 등전점이 산성쪽으로 변화였으며 단백질의 집괴화현상도 관찰되었다. 또한, 화학변형된 대두단백질을 디스크 전기영동에 의해 분석시 단백질밴드의 상대이동도가 현저하게 증대되었다.

• 한국식품저장유통학회지
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• 제30권5호
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• pp.875-884
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• 2023

본 연구에서는 탈지대두분말로 제조한 식물조직단백(texturized vegetable protein)과 분리대두단백, 탈지하지 않은 대두분말로 제조한 식물조직단백의 품질 특성을 비교 분석하였다. 원료의 배합은 대두단백 50%, 글루텐 30%, 옥수수전분 20%를 기본배합으로 하였다. 냉각 다이가 장착된 압출성형기를 이용하여 배럴온도 190℃, 스크루 회전속도 250 rpm으로 하였다. 분리대두단백 대비 경도는 대두분말이 22.4%, 탈지대두분말이 68.8% 수준이며, 검성은 대두분말이 17.6%, 탈지대두분말이 44.3% 수준으로 나타났고, 탈지를 통하여 씹힘성, 절단강도, 탄력성이 증가하였다. 대두분말과 탈지대두분말의 수분함량은 대두분말 처리구가 높았으며, 수분흡수력과 탁도는 유의적인 차이가 없었다. pH는 대두분말 처리구가 탈지대두분말보다 높았으며 색도는 L값과 b값은 대두분말 처리구가, a값은 탈지대두분말 처리구가 높게 나타났다. 이상의 결과에서 대두를 탈지하여 사용할 경우 식물조직단백 품질의 개선 정도를 확인하였으며, 분리대두단백과의 품질 차이를 개선할 수 있는 다양한 연구가 필요할 것으로 생각된다.

• Food Science and Biotechnology
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• 제14권4호
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• pp.441-445
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• 2005

Pinitol and chiro-inositol exert insulin-like effect by mediating post-receptor signaling pathway. Total chiro-inositol concentrations, including pinitol, chiro-inositol, and their derivatives, were determined in 115 natural and food materials to identify economical sources for mass production of pinitol. Carob pod, Bougainvillea, soy whey, and soybean oligosaccharides were rich sources of chiro-inositol. Pinitol was isolated from soy whey and carob pod, considered as economically viable sources, by chromatographic separation using activated carbon. Soy and carob pinitols had same chemical structure as that of reference pinitol based on HPLC and NMR results. Oral administration of soy pinitol and carob pinitol (10 mg/kg) significantly decreased blood glucose at 2-6 hr in streptozotocin-induced diabetic rats. These results suggest pinitol isolated from soy whey and carob pod could be beneficial in controlling blood glucose in animal model of diabetes mellitus.