• Journal of Plant Biology
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• 제20권1호
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• pp.15-22
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• 1977

As a basic research for the yield-mechanism of soybean seeldings, the distribution and variety of free amino acid and protein-amino acid in some parts of root were studied. At the meristematic, elongational and maturated zones of root, the distribution and variety of N-components was different substantially. It shows that N-components are taken part in energy source for organization in early stage of growth. N-pool also changed in every part of root.

• 한국작물학회지
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• 제24권3호
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• pp.43-50
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• 1979

본 시험은 맥후작으로 재배하는 경우 파종기와 재식밀도가 수량구성요소 및 수량에 미치는 영향을 알고저 실시하였는바 그 결과를 요약하면 다음과 같다. 1. 개화 및 성숙기는 파종기에 따라 차이가 있으나 재식밀도에 따르는 차이를 인정할 수 없으며 개화일수 및 결실일수는 파종기가 늦어짐에 따라 단축되었다. 2. 경장과 평균절간장은 파종기에 관계없이 밀식에서 증가하였다. 3. 분지수, 맥수, 입수 등은 개체별로 소식에서 증가하였다. 4. 수량구성요소인 분지수는 경태, 절수, 근수, 건물중과 협수는 분지수, 절수, 건물중, 엽면적과 정의 상관을 타나내었다. 5. 콩의 수량은 간작의 경우 휴폭 60cm에 주간 20cm가, 후작인 경우에는 휴폭 40cm에 주간 20cm에서 수량이 높았다.

• 한국식품영양과학회지
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• 제26권3호
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• pp.376-382
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• 1997

Antioxidative characteristics of doenjang(fermented soybeans paste) phenolics on the lipid oxidation systems were studied by the determination of the oxidative related activity including lipoxygenase (LOX) inhibition, metal chelating and free radical scavengning of doenjang phenolics. Manlikong variety containing the highest amounts of phenolic compounds among the soybean variety, was used for doenjang processing. Doenjang was prepared by the series of processes including soaking for overnight, cooking for 1hr at 12Lb, first fermentation (3 days at 30$\pm$2$^{\circ}C$) for the preparation of meju(soybean koji) after inoculation of Asp. oryzae, and further fermentation(60 days at 30$\pm$2$^{\circ}C$) for the ripening after addition of salt 13% to meju. In order to investigate the antioxidative activity of phenolics in doenjang, the doenjang phenolics was extracted with methanol form freeze dried defatted doenjang. Antioxidative effects of methanol extract on linoleic acid oxidation system were observed by the significantly decreased levels of peroxide and conjugated diene formation. In addition, methanol extract resulted in the inhibition of LOX activity. and also, metal(FeCl$_3$) chelation and free radical scavengning activities were increased with increasing concentration of methanol extract.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.326-326
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• 2022

Natto is a soybean fermented food from Japan, which is made from steamed soybean, Bacillus natto and water. Demand of Natto has increased recently because it does not have smell compared to Cheonggukfang, which is Korean traditional fermented food. Currently, Pungsannamulkong is the most commonly used in Korea for Natto. Four candidate varieties of soybeans were investigated and compared in terms of Agronomic Traits, quality characteristics, hard seed rate, and water absorption rate in order to determine more suitable Korean soybean variety than pungsannamulkong. 'Haewon' had higher yield than other three varieties in Goesan-gun and Jinan-gun. The infected seed rate which affects soybean processing is higher in pungsannamulkong. 'Haewon' showed low 100 seed weight with 8.6 g in Goesan-gun and 9.5 g in Jinan-gun, which was the smallest of four soybean varieties. The water absorption rate was higher in 'Haewon' than in pungsannamulkong which is desirable characteristics for Natto process. The hard seed rate of pungsannamulkong was 6~7%, which is considered to be unsuitable to Natto process. The yield of Natto was significantly different for each variety. 'Haewon' showed the highest amino nitrogen content with 575.0 mg%. These results suggested that 'Haewon' can be considered as suitable candidates for yield and quality of Natto compared to pungsannamulkong.

• 한국작물학회지
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• 제41권3호
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• pp.340-347
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• 1996

콩 모자이크 바이러스에 의한 탄저병과 모자이크병 모두에 저항성인 단엽콩을 강독 계통 SMV-G5H로 포장 및 온실에서 인공접종시켜 생육 및 종실성분 조성에 미치는 영향을 분석함으로써 교차 저항성을 이용한 약독 바이러스 개발과 저항성 콩 품종육성을 위한 기초자료로 활용코자 실시한 시험결과를 요약하면 다음과 같다. 1. SMV-G5H 계통의 나병시 포장 및 온실시험에서 조사된 생육특성 모두 감소를 보였으며 두 시험장소 평균 감소정도는 수량 52%, 엽수 36%, 백립중 22%, 경장 17% 순이었으며 수량의 감소가 가장 컸다. 2. 종실의 단백질 함량은 SMV-G5H의 나병시 포장 및 온실시험에서 모두 증가하였으나 기름함량은 줄어들어 SMY-G5H의 나병에 따른 두 성분간의 변화는 서로 부의 상관관계가 있었다. 3. SMV-G5H의 나병에 따른 콩 기름의 지방산 조성변화는 포장과 온실의 시험장소에 따라 큰 차이를 보였는데, 포장시험의 경우 linoleic, linolenlc acid 함량은 감소하고 stearic, of oleic acid 함량은 증가하였으며 palmitic acid 함량은 큰 변화를 보이지 않았다. 이와는 다르게 온실시험의 경우 linolenic, oleic acid함량이 증가하였고 palmitic, linoleic acid함량이 감소하였으며 stearic acid 함량의 변화는 거의 없었다. 이러한 결과는 포장 및 온실시험을 실시한 시기의 차이에서 기인한 것으로 추측된다.

• 한국독성학회:학술대회논문집
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• 한국독성학회 2001년도 International Symposium on Dietary and Medicinal Antimutgens and Anticarcinogens
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• pp.99-99
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• 2001

Antimutagenic effect of chungkookjangs prepared with the different variety of soybean and starter were studied against aflatoxin B$_1$ (AFB1) using Ames test and Ν-methyl-Ν'-nitro-Ν- nitrosoguanidine (MNNG) using SOS chromotest. Chungkookjang samples exerted the different antimutagenicity according to the prepared variety of soybeans in the Ames test using Salmonella typhimurium TA100. The chungkookjang manufactured with var.(omitted)

• 기술사
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• 제17권4호
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• pp.28-39
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• 1984

Experiments were carried out for the development of a processing method of soybean into full-fat or defatted flour, using two varieties of soybean (kwangkyo produced in Korea and Bragg produced in India) Samples were subjected to dry dehulling, size reduction and wet heat treatment processes to make soybean flours. The quality of soybean flours were evaluated, and the results obtained were summarized as follows. 1. Crude fiber content of dehulled soybean was under 3.0% which indicated satisfactory dehulling, and there was no significant difference in crude fibre content between two varieties. 2. When dehulled soybean was cracked into soy grits by a hammer mill, 98.71∼98.86％ of the soy grit was in the range of 10∼18 mesh which was the optimum size of particle for quick and uniform penetration of heat into the intra-particle air spaces. 3. Moisture content of soy flour after steam treatment at 15 psig for 5 to 30 min was only 0.29∼1.68% which did not hinder the next milling operation. 4. From the color analysis of soy flours, it was observed that the dominant wavelength for all the samples are in a very narrow range from 575 to 581 nm and the color variation was from yellow to yellowish orange. Twenty to twenty five ％ higher reflectance was observed in the defatted flours than full fat flours. The ％ chroma of the defatted flour slightly increased as the duration of steaming of soy grits increased, whereas that of the full-fat flour did not. 5. The protein extractability in the defatted flour at pH 7.6 showed progressive decrease in solubility from 48.40％ (Bragg), 75.20％ (kwangkyo) for untreated flours to 9.75％ (Bragg), 26.27％ (kwangkyo) for 30 min steaming. But Kwangkyo variety showed twice higher protein extractability than Bragg variety.

• Preventive Nutrition and Food Science
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• 제8권1호
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• pp.54-60
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• 2003

To develop a functional chungkookjang; the anticancer effects of chungkookjangs prepared with different varieties of soybeans, starters, fermentation periods and seasoning additive ratios; were studied against AGS human gastric adenocarcinoma cells using the MTT assay, at different stages chungkookjang processing. The chungkookjang samples exerted different antiproliferative effects according to the variety of soybeans used. The chungkookjangs manufactured with soybean var. manrikong exhibited the highest cytotoxicity against AGS human cancer cells. The chungkookjangs fermented with rice straw and B. licheniformis strongly inhibited the growth of the AGS human cancer cells. All fermented chungkookjangs had a strong inhibitory effect on the growth of the cancer cells; however, the non-fermented soybean (chungkookjang) showed a low inhibition rate. The fermented chungkookjangs mixed with red pepper powder (RPP) and garlic exhibited strong antiproliferative effect against the cancer cells, and chungkookjang prepaved with 1.1 % RPP and 1.1 % garlic showed the highest cytotoxicity against the cancer cells. The functional chungkookjang fermented with soybean variety of manrikong and B. licheniformis for 3 days at 4$0^{\circ}C$ and then mixed with 7.9% salt, 1.l% RPP and 1.1% garlic, exhibited a higher antiproliferative effect than the chungkookjangs prepared by traditional or modified methods, according to the MTT assay. The functional chungkookjang exhibited a similar anticancer effect to the traditional doenjang. These results indicate that the fermentation period and the ratio of seasoning additives, as well as the variety of soybeans and starter cultures may affect the degree of the anticancer effect of chungkookjang.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.145-145
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• 2017

Foxglove aphid, Aulacorthum solani (Kaltenbach), is a Hemipteran insect that infected a wide variety of plants worldwide and caused serious yield losses in crops. The objective of this study was to identify the putative genes to foxglove aphid resistance in wild soybean, PI 366121 (Glycine soja Sieb. and Zucc.). One hundred and forty-one F4:8 recombinant inbred lines developed from a cross between susceptible variety, Williams 82 and foxglove aphid resistance wild soybean, PI 366121 were used. The two type of resistance response, antibiosis and antixenosis resistance were evaluated through choice and no-choice test, graded by the degree of total plant damage and primary infestation leaf damage; a genome-wide molecular linkage map was constructed with 29,898 single-nucleotide polymorphism markers utilizing a Axiom(R) 180K soyaSNP array. Using inclusive composite interval mapping analysis for foxglove aphid resistance, one major candidate QTL on chromosome 7 was identified. The major QTL on chromosome 7 showed both antixenosis and antibiosis resistance responses. The newly identified major QTL was consistent with previously reported QTL, Raso2, which showed around 5 times narrow down interval range with 8 candidate genes. Furthermore, total 1,115 soybean varieties including Glycine soja and Glycine max were exposed to germplasm screening, and 31 varieties, which showed significant antibiosis type foxglove aphid resistance were identified. This result could be useful in breeding for new foxglove aphid resistant soybean cultivars and developing novel insecticides.

• 한국식품조리과학회지
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• 제14권3호
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• pp.266-272
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• 1998

콩나물콩 품종 8가지를 5일간 재배하면서 생장특성 및 성분조성과 조리방법중 무침으로 하였을때의 질감 특성 및 관능적 특성을 조사한 결과, 성장량이 큰 품종은‘이리 3호’와‘준저리’이었고, 수율이 높은 품종은‘눈점박이태’와‘준저리’이었다. Vitamin C함량은‘준저리’에 가장 많았으며, 아미노산 조성중 aspartic acid 와 glutamic acid 함량은‘푸른콩’과‘준저리’에 많았다. 콩나물 무침의 관능적 특성에서 감칠맛, 고소한 냄새와 맛에서 가장 높은 점수를 나타내고 비린내에서 가장 낮은 점수를 나타내는 품종은‘준저리’이었다. 관능적 질감특성에서 경도가 가장 높은 품종은‘이리 5호’이었고 부서짐성이 큰 품종은‘준저리’이었으며 , 씹힘성이 큰 품종은‘익산 나물콩’이었다. 전체적인 맛과 질감에 대한 수용도에서 가장 높은 점수를 보인 품종은‘푸른콩’이었고, 그다음이‘준저리’이었다. 이상의 결과로부터 콩나물 무침에 가장 적합한 품종은 생장량과 수율, vitamin C함량, 아미노산조성 및 관능적 특성에서 우수함을 나타낸‘준저리’로 사료되었다.