• Applied Biological Chemistry
• /
• v.33 no.3
• /
• pp.203-208
• /
• 1990

The physical characteristics of texture, water holding capacity, color and swelling of soybean curd were studied for 14 varieties of soybeans grown in Korea. The relative water holding capacity, measured by moisture absorption method with using filter paper, was high for Millyang-21. Danyeob and Hwangum, low for Suwon-138, -141 and -142. All of the soybean curd prepared showed negative Sag values, which indicates swelling properties of Tofu as it as released from pressed condition. The most swollen variety was Suwon-138 and the least one was Suwon-142. Generally, soybean curd having high moisture content had low valuss in hardness but no significant relationship was found. Elasticity ud cohesiveness showed a little differences except Suwon-138. Other textural characteristics of fracturability, adhesiveness and gumminess showed a wide range in their values among the varieties.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.45 no.6
• /
• pp.405-410
• /
• 2000

This experiment was conducted to investigate to the degree of damage by stink bugs at the soybean fields of Kyong-buk Agricultural Research and Extension Services from 1997 to 1998. Thirty different soybean varieties including Hwangkeumkong were used. Stink bugs collected in the soybean fields were Riptortus clavatus, Nazara antennata, Piezodorus hybneri, Dolycoris baccarum, and Halyomorpha halys, etc. The damage rates by stink bug were 5.0-12.5% in determinate types and 36.1-50.0% in indeterminate ones, which indicated that stink bugs preferred indeterminate types to determinate ones. The control values to sting bugs by fenitrothion, triaazophos, and carbaryl, were 83.4%, 69.5%, and 87.0%, respectively.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.54 no.2
• /
• pp.143-158
• /
• 2009

This experiment was carried out to examine ecological response and soybean quality as affected by environmental cultivation for producing high seed quality in domestic soybean variety. The results are as follows: Under equal cumulative temperature condition, soybean plants grown in Muju showed longer days to flowering, which was an effect of the long day-length on high latitudes, and longer duration of reproductive stage as a result of low temperature within that period. Considering apparent seed quality, 100 seed weight of soybeans grown in Muju was heavier than Miryang. Ratio of seed crack and disease-damaged seeds was lower in Muju, and these parameters decreases as planting was delayed. The protein contents did not show significant difference in terms of altitude and planting date, however, crude oil contents were higher in Miryang. An opposite trend was observed in C18:1 and C18:3. In the fatty acid composition, the proportion of C18:1 decreased as seeding date was delayed, and was higher in Miryang. Opposite observations were obtained from C18:3. The anthocyanin contents were highest on June 10 planting and higher in Muju than in Miryang. Isoflavone content was higher as seeding date was delayed and is similar accross seeding dates in Muju. As a summary, for high seed quality production the optimum planting date was June 10, and Muju was more suitable region than Miryang.

• Korean Journal of Food Science and Technology
• /
• v.22 no.4
• /
• pp.386-392
• /
• 1990

Soybean proteins of 19 varieties recommended In Korea were characterized by solubility classes, SDS-PAGE and amino acid composition. In distribution of the protein fractions by solubility difference, glycinin content was $48.19{\sim}58.86%$ of total protein. Prolamin, constituting about 1.16% of total protein, was the fraction showing the significant differences between varieties. The electrophoretic patterns of whole soybean proteins exhibited no varietal differences except in 6 varieties of Padal, Jangbaek, Jangyeob, Danyeob, Nameheon and S-138 in molecular weight range of $21.5{\sim}31.0%$ kd. Cystein, methionine, tyrosine and threonine were the minor components of soybean protein and percentage of tyrosine to the total proteins showed significant varietal differences.

• Korean Journal of Food Science and Technology
• /
• v.22 no.4
• /
• pp.393-397
• /
• 1990

The contents of the several antinutritional factors and lipoxygenase activity of 19 soybean varieties recommended for cultivation in Korea were analyzed. The ranges of raffinose and stachyose contents, which are the flatulence factors, were $0.74{\sim}1.58%\;d.b.\;and\;3.34{\sim}5.30%d.b.$, respectively and the total amount of these sugars was high in the varieties of Hill, Baekun and Jangbaek. The contents of trypsin inhibitor and phytate phosphorus in the soybean varieties ranged from 21.2 to 37.0 TI/g, d.b. and from 337 to 605mg%, d.b. respectively. The lipoxygenase activity of $163.6{\sim}403.5unit$ was shown in the 19 soybean varieties, and Padal, Jangbaek and S-133 were the varieties with the higest activity.

• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• 1993.10a
• /
• pp.443-452
• /
• 1993

Direct freezing tests of soybean seed by liquid nitrogen were carried out at various moisture contents and the following important conclusions were drawn from the results of temperature measurements of soybean seed and photographs of bubbles generated on its surface : 1) Assuming that the temperature gradient in a soybean seed is negligible because of its small seed size and the freezing ratio is followed the Heiss's formula, and a differential equation based on the heat energy balance was introduced . The equation was easily solved by the Runge-Kutta-Gill method and the predicted values of the temperature were in good agreement with the observed data. 2) The photographs of bubble generation during freezing showed the boiling mode was nucleate, and then the most suitable formula on the nucleate boiling heat transfer was introduced from many formulate proposed up to now by fitting the calculated values based on the formula to the observed data. The formula used for the predict on of the seed temperature was as follows: $\frac{{\partial}T_s}{\partial\theta}\;=\;-\frac{{\alpha}(T_s\;-\;T_L)^{3.3}}{W(C_s\;-\;\frac{{\delta}m(CT_s\;+\;{\sigma})}{T_s^2})}$ where C = difference of the specific heat between pure ice and water m=moisture content of soybean seed $T_s$ = seed temperature $T_L$ = Temperature of liquid nitrogen W = mass of soybean seed $\alpha$ = proportional constant $\delta$ = constant depends on variety or the type of seed $\theta$ = time $\sigma$ = latent heat of melting of pure ice This study will give important information in the hydro-freezing technique by liquid nitrogen, available as a new technique of processing agricultural products in the near future.

• Journal of Microbiology and Biotechnology
• /
• v.34 no.4
• /
• pp.863-870
• /
• 2024

Meju, a fermented soybean brick, is a key component in soybean foods like doenjang and ganjang, harboring a variety of microorganisms, including bacteria and fungi. These microorganisms significantly contribute to the nutritional and sensory characteristics of doenjang and ganjang. Amplicon-based next-generation sequencing was applied to investigate how the microbial communities of meju fermented at low and high temperatures differ and how this variation affects the microbial communities of doenjang, a subsequently fermented soybean food. Our metagenomic data showed distinct patterns depending on the fermentation temperature. The microbial abundance in the bacterial community was increased under both temperatures during the fermentation of meju and doenjang. Weissella was the most abundant genus before the fermentation of meju, however, it was replaced by Bacillus at high temperature-fermented meju and lactic acid bacteria such as Weissella and Latilactobacillus at low temperature-fermented meju. Leuconostoc, Logiolactobacillus, and Tetragenococcus gradually took over the dominant role during the fermentation process of doenjang, replacing the previous dominant microorganisms. Mucor was dominant in the fungal community before and after meju fermentation, whereas Debaryomyces was dominant under both temperatures during doenjang fermentation. The dominant fungal genus of doenjang was not affected regardless of the fermentation temperature of meju. Strong correlations were shown for specific bacteria and fungi linked to specific fermentation temperatures. This study helps our understanding of meju fermentation process at different fermentation temperatures and highlights different bacteria and fungi associated with specific fermentation periods which may influence the nutritional and organoleptic properties of the final fermented soybean foods doenjang.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.33 no.2
• /
• pp.103-111
• /
• 1988

This study was carried out with two cultivars under two levels of pH and four levels of nitrogen fertilization in a field and nutri-culture experiments to obtain the information about the effects of pH and nitrogen fertilization on the growth and yield of soybean. Acidic condition suppressed the growth of soybean plants, and thus yield and yield components of soybean decreased under acidic condition. But they increased with increased nitrogen fertilization. Especially, these respones were more remarkable under acidic condition and in the variety Jangbaegkong. Grain yield of soybean were highly correlated with the content of allantoin and total nitrogen of soybean plants in the variety Jangbaegkong, but this was not in the variety Danyeobkong. The content of protein and fat of soybean seeds decreased under acidic condition, and more nitrogen fertilization increased the protein content, but decreased the fat content.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.19
• /
• pp.52-58
• /
• 1975

During the germination of soybean (variety Peongyang: Glycine max L.) which was treated by hypochlorite and standard procedure. fructose content was highest and followed by glucose and galactose. Fructose. glucose and galactose decreased as germination period was longer. in the standard procedure. When hypochlorite was treated the fructose content was highest but galactose was almost negligible. and as the period of treatment was longer. fructose content decreased. The sucrose content increased until 96 hours and decreased thereafter. Over the whole period. the germinated soybean treated by hypochlorite showed higher sugar content than standard procedure. Raffinose decreased and disappeared after 96 hours in the standard procedure. and it didn't show up after 48 hours when treated by hypochlorite. Stachyose decreased in both case.

• Journal of the Korean Society of Food Culture
• /
• v.7 no.1
• /
• pp.81-90
• /
• 1992

The Guk had lessened to use Gang, Whak, Tang. The Guk was classified into cooking method as a soup stock, the used main substances, and the temperature of the Guk. According to the soup stock were divided clear soup, Tojangguk, and Gooumguk. Another classification of Guk by main substances were Yuktang (meat soup), Otang (fish soup), bongtang (poultry soup), Shotang (vegetable soup), Japtang (vary substance soup) and Yonpotang (soybean-curd soup), and by the temperature of the Guk were divided Doounguk (warm soup) and Naengguk (cold soup). In the thesis, according to the kinds of Tojangguk, the reference frequency to them, the adding foods in them, and the variety cooking method in the Tojangguk were analyzed by the cook books published from 1700 to 1988 in Korea. 1. There were 29 kinds of Tojangguk. 2. The main substances of Tojangguk were meat, poultry, fish, shellfish, vegetable, mushrooms and seasonings. 3. The Tojangguk was boiled with the rice water and fermented soybean paste and fermented soybean-pepper powder paste. For the development of taste were added beef, shellfish, dried anchovy, dried small prawn, and soup stock of beef bones in winter. Seasoning substances were green onion, garlic, black pepper, sesame powder and oil.