• The Korean Journal of Pesticide Science
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• v.2 no.3
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• pp.85-89
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• 1998

Effect of soil residue paraquat (1,1-dimethyl-4,4-dipyridinium dichloride) on growth of barley (Hordeum vulgare L. cv. Sacheon No.6 and cv. Tapgolbori) and soybean [Glycine max (L.) Merr. cv. Alcheon and Danyeop] was investigated. Changes in soil residue paraquat during the cultivation period and residue amount in the p1ants at harvest were also determined. Experiments were conducted at two paraquat residue conditions; the first was done in an apple orchard soil where paraquat residue recorded 30.2 ppm in 1996, but decreased to about 9 to 9.8 ppm at the time of crop seeding and the second was conducted in the soil fortified to about 27 to 32 ppm paraquat residue. In both conditions, no crop injury due to the residue paraquat was observed and number of emerged seedlings and plant height of the two crops were not affected by soil residue paraquat. Residue amount of paraquat in the plants occurred less than 0.5 ppm detection limit. At the first condition, soil residue paraquat was further slightly decreased for 90 days after seeding, while no great change in the residue level was found at the second condition for 30 days after seeding. The results suggest that no carry-over effect occurs at about 30 ppm of soil residue paraquat and at present crop cultivation in Korean orchard soils are safe with respect to crop growth and paraquat residue in the plants.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.603-608
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• 1994

This study was undertaken to find out the effect of phytate on the protein digestibility of various soybean foods, including soy milk, bean curd, curd residue, cheongkukjang, soy sauce, and soy paste. The phytate content of soybean was 2.4%, which decreased to 0.2%, 0.7%, and 0.4% in soy milk, bean curd, and curd residue, respectively, and to 0.2% and 1.0% in soy sauce and soy paste, respectively. The phytate/protein ratio was not correlated with protein digestibility by pepsin whereas the ratio was highly correlated with pancreatin digestibility (p<0.01, r= -0.73). According to SDS-PAGE for the soluble protein fractions, soaked bean showed an alteration in soluble components and bean curd residue exihibited newer low molecular weight bands. Fermented soy products showed no protein band, likely due to degradation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.6
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• pp.673-677
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• 1993

The effects of soybean products(bean curd and curd residue) on the cholesterol profiles of serum and liver were studied in rats. Male rats were fed on purified diets, supplemented with cholesterol, containing casein (CAS), dried bean curd(DBC), or mixture of casein and dried bean curd residue(CBCD, 3:1, w/w) as a protein source for 4weeks. Dietary DBC and CBCD, compared with CAS, reduced markedly the concentration of serum cholesterol. The concentration of HDL-cholesterol was significantly higher in the CAS group than in the CBCD group, but there were no significant differences in the ratio of HDL-cholesterol to total cholesterol. Liver cholesterol was lower in the DBC group than in the CAS and CBCD groups. The results suggest an effective cholesterol-lowering action of soybean products in rats fed on cholesterolemic diets, and further a possibility that than curd dreg decrease the concentration of serum cholesterol, regardless of the presence of animal protein in diets.

• The Korean Journal of Pesticide Science
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• v.15 no.2
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• pp.125-133
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• 2011

Ametryn is used in USA, China, and Japan, but not introduced in Korea yet. So, MRL (Maximum Residue Level), and analytical method of ametryn were not establishment in Korea. Therefore, this experiment was conducted to establish a determination method for ametryn residue in crops using HPLC-UVD/MS. Ametryn residue was extracted with acetone from representative samples of five raw products which comprised hulled rice, soybean, apple, green pepper, and Chinese cabbage. The extract was diluted with saline water, and dichloromethane partition was followed to recover ametryn from the aqueous phase. Florisil column chromatography was additionally employed for final clean up of the extract. The ametryn was quantitated by HPLC with UVD, using a Tosoh ODS 120T ($4.6{\times}250$ mm) column. The crops were fortified with ametryn at 2 levels per crop. Mean recovery ratio were ranged from 83.7% for a 0.2 mg/kg in soybean to 91.1% for a 1.0 mg/kg in hulled rice. The coefficients of variation were ranged from 1.2% for a 1.0 mg/kg in hulled rice to 3.6% for a 1.0 mg/kg in soybean. Quantitative limit of amatryn was 0.02 mg/kg in representative 5 crop samples. A LC/MS with selected-ion monitoring was also provided to confirm the suspected residue. Therefore, this analytical method was reproducible and sensitive enough to determine the residue of ametryne in agricultural commodities.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.1
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• pp.100-110
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• 2020

Objective: The objective of this study was to isolate proteolytic microorganisms and evaluate their effects on proteolysis in total mixed ration (TMR) silages of soybean curd residue. Methods: TMRs were formulated with soybean curd residue, alfalfa or Leymus chinensis hay, corn meal, soybean meal, a vitamin-mineral supplement, and salt in a ratio of 25.0: 40.0:30.0:4.0:0.5:0.5, respectively, on a basis of dry matter. The microbial proteinases during ensiling were characterized, the dominate strains associated with proteolysis were identified, and their enzymatic characterization were evaluated in alfalfa (A-TMR) and Leymus chinensis (L-TMR) TMR silages containing soybean curd residue. Results: Both A-TMR and L-TMR silages were well preserved, with low pH and high lactic acid concentrations. The aerobic bacteria and yeast counts in both TMR silages decreased to about 10⁵ cfu/g fresh matter (FM) and below the detection limit, respectively. The lactic acid bacteria count increased to 10⁹ cfu/g FM. The total microbial proteinases activities reached their maximums during the early ensiling stage and then reduced in both TMR silages with fermentation prolonged. Metalloproteinase was the main proteinase when the total proteinases activities reached their maximums, and when ensiling terminated, metallo and serine proteinases played equally important parts in proteolysis in both TMR silages. Strains in the genera Curtobacterium and Paenibacillus were identified as the most dominant proteolytic bacteria in A-TMR and L-TMR, respectively, and both their proteinases were mainly with metalloproteinase characteristics. In the latter ensiling phase, Enterococcus faecium strains became the major sources of proteolytic enzymes in both TMR silages. Their proteinases were mainly of metallo and serine proteinases classes in this experiment. Conclusion: Proteolytic aerobic bacteria were substituted by proteolytic lactic acid bacteria during ensiling, and the microbial serine and metallo proteinases in these strains played leading roles in proteolysis in TMR silages.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.11
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• pp.5800-5808
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• 2013

The anti-obesity effect of soybean curd residues (biji) fermented by seven Aspergillus spp. was investigated with obese ICR mice fed a high-fat diet. After inducing obesity by feeding high-fat diet for 5 weeks, animals were fed with a high fat diet supplemented with 2% fermented soybean curd residues for 6 weeks. Total cholesterol, triglyceride, Alanine transaminase, high-density lipoprotein cholesterol, hepatic content of glutathione and lipid peroxide were determined. In the case of body weight, AE4 group showed most prominent decrease (31.33%, P<0.05) and increase of hepatic GSH and ALT demonstrated hyperlipidemia inhibition. From the results, it is concluded that soybean curd residues fermented by Aspergillus spp. has anti-obesity effect and it is thought that fermented soybean curd resides can reduce obesity in human significantly.

• Korean Journal of Food Science and Technology
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• v.17 no.6
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• pp.522-525
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• 1985

The dried soymilk residue (SMR) was added into soybean water extract in order to investigate its effect on physical characteristics of soybean curd. As the mixing ratio (d. b.) increased, the volume and water holding capacity of the curd was reduced and penetration value was increased. However, the Sag value was rather increased until 20% of mixing ratio reached and then decreased drastically by 30% addition of SMR. The overall physical and sensory quality showed that substitution of soybean with SMR by 10% was recommendable without significant unfavorable change in quality of soybean curd. The proposed method of absorption of unbound water on filter paper was proved to be simple and reliable for measurement of water holding capacity of soybean curd.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.3
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• pp.371-375
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• 1997

The content of genistein and daidzein which were known to be major antioxidative compounds in soybeans were detected by $C_{18}$ reverse phase HPLC. Most of isoflavones in soybeans were detected in the methanol extract but much less amount of isoflavones in the water extract. Among the four different kind of soybeans, the isoflavone content was highest in brown soybean, followed by yellow, small black and black soybean, in the order. These isoflavones were known to be soluble in hot water, which means transfer of isoflavone content was highest in brown soybean, followed by yellow, small black and black soybean, in the order. These isoflavones were known to be soluble in hot water, which means transfer of isoflavones in soy curd into whey during soy curd processing. To identify the change of isoflavone content during processing of soybean curd, soybean curd were made from yellow, brown and black soybean and isoflavone content were determined in each soybean curd, curd residue and whey. Most of soflavones were remained in the whey, it means most of useful antioxidative compounds were wasted. Thus, it is necessary to develop new technology to collect these isoflavones lost during soybean curd processing.

• Journal of Applied Biological Chemistry
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• v.61 no.1
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• pp.75-78
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• 2018

Ethephon is useful pesticide as ethylene precursor, which is an efficient plant hormone to produce functional secondary metabolites. However, the residual safety of ethephon was not studied on various crops. In here, the dissipation pattern of ethephon residue in soybean leaf was investigated both on the foliar and drenching applications. The biological half-lives of ethephon residues were 26.6, and 21.1 h on the once, and double foliar applications, respectively. Although the residue after three days from the final application was up to $60.6mg\;kg^{-1}$, the residue was below the limit of quantitation on the dried soybean leaf. In addition, drenching application of ethephon could increase the residue up to $36.3mg\;kg^{-1}$ after 20.1 h from the application, however, the treatment would not affect to the total phenol content significantly (p >0.01).

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.381-391
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• 2006

The rheological properties of dough made the substitution of wheat flour(composite flour) at the levels of 0%, 5%, 10% and 15% soymilk residue flour, with addition of vital wheat gluten at the levels of 3, 6 and 9% were investigated. And nutrition contents of soymilk residue flour were analyzed. The results were as follows; Principal components of soymilk residue flour were 22.0% crude protein, 13.2% crude lipid, 54.3% carbohydrate, 27.2% dietary fiber and $220{\mu}g/g$ isoflavones. Free amino acid component of soymilk residue were L-glutamic acid, L-leucine, L-lysine, L-valine, L-phenylalanine, L-isoleucine, L-threonine, L-methionine and L-cystine. Total dietary fiber content of bread with soymilk residue and wheat flour were 5% soymilk residue; 3.50%, 10% soymilk residues; 4.65%, 15% soymilk residues; 5.96%, and wheat flour bread: 2.1% respectively Mixing water absorption capacity was increased by increasing amounts of added soymilk residue and vital wheat gluten. Dough development time was increased by increasing amounts of added soymilk residues, while decreased by increasing amounts of vital wheat gluten. The dough volume of composite flour with 5%, 10% and 15% soymilk residue flour were the smaller than wheat flour dough. But the dough volume was increased by added vital wheat gluten, and the composite flour with 5% soymilk residue flour and 9% vital wheat gluten was better than the others. This study proved that the dough volume of composite flour with 5% soymilk residue flour and 9% vital wheat gluten was better than the others. On the other hand, the soymilk residue flour contains dietary fiber, isoflavone, protein, lipid and carbohydrate. Therefore the soymilk residue flour will be very useful as food material.