• Food Science and Biotechnology
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• v.17 no.6
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• pp.1383-1386
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• 2008

This study was conducted to examine the quality characteristics of soybean curd containing red paprika juice (RPJ) and green paprika juice (GPJ). The proximate compositions of RPJ showed higher levels of ash, carbohydrate, and vitamin C than GPJ. The yield of soybean curd was not significantly different with the level of RPJ and GPJ. However there was a significant decrease in the pH and an increase in the acidity with the addition of RPJ and GPJ. The L, a, and b values of soybean curd containing RPJ and the L value of soybean curd containing GPJ were significantly different. The hardness and chewiness of soybean curd containing RPJ and GPJ increased significantly with the level of juice.

• Korean journal of food and cookery science
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• v.10 no.3
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• pp.284-290
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• 1994

To prepare soybean curds, the concentration of $CaCl_2,\;MgCl_2,\;CaSO_4$ and glucono-%{\delta}$-lactone fresh solution as coagulants were determined by transmittance of whey using spectrophotometer. The concentrations of four coagulants at which the transmittance had the highest value were chosen. Moisture content, yield and protein recovery of soybean curds prepared with four coagulants were investigated. The textural properties were examined by Instron Universal Testing Machine, and sensory evaluation was carried out. The microstructure of soybean curds was examined by SEM. Soybean curds obtained with $CaCl_2\;and\;MgCl_2$ were hard and coarse, and had roasted nutty taste, whereas those with $CaSO_4$ and GDL revealed very smooth, soft and uniform. Soybean curd prepared with GDL had the lowest acceptability because of sour taste. The texture and acceptability of soybean curds were influenced by the type of coagulant.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.762-765
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• 2000

The changes of carnitine levels including nonesterified-carnitine(NEC), acid-soluble acylcarnitine(ASAC) and total carnitine (TC) were investigated in developing soybean sprouts. The concentrations of carnitines were determined in ungerminated and germinated soybean seeds, and in dissected axis segments and cotyledone of the germinated sprouts. Soybean seeds contain 136 nmol of TC per gram dry weight. the contents of NEC, ASAC, and TC were increased during the germination of soybean seeds. The concentrations of NEC and ASAC were highest in cotyledone and inmeristematic tissues, respectively. These data indicate that developmental differences of carnitine levels do exist in plants, and that in delveoping soybean sprouts the levels of NEC and ASAC are highest in the cotyledone and in the youngest meristem, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.193-197
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• 2000

The effects of black soybena extracts on enzymes activies of rat were evaluated in present study. Eighty-four male Sprague-Dawley rats weighing 100$\pm$10g were divided into twelve groups which consisted of black soybean extract, Pb and Cd solution, and black soybean extract plus Pb or Cd soln groups. The weight gain was increased in black soybean extracts and Pb soln solution group but decreased in Cd soln solution group. The results obtained form the experiment were as follows: Glutamate pyruvate trasaminase (GPT) and glutamate oxaloacetate oxaloacetate transaminase (GOT) activities were not significantly different among experimental groups. The lactate dehydrogenase (LDH) activities of black soybean extract administered groups were decreased than those of Pb and Cd solution group. Black soybean group increased cholinesterase (ChEase) activity as compared to administration of Pb and Cd soln group.

• Korean Journal of Plant Resources
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• v.32 no.3
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• pp.237-243
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• 2019

Soybean is the one of recalcitrant legume species for shoot induction. Shoot regeneration via direct organogenesis was investigated in five soybean cultivars, 'Dawon', 'Pungsan', 'Daewon', 'Taekwang' and 'Chongdoo 1' by using cotyledonary node explants. Out of 5 soybean cultivars, an efficient shoot regeneration condition was developed in the two soybean cultivars, 'Dawon' and 'Pungsan'. When various kinds of plant growth regulators with different concentration were estimated, the optimum medium condition for shoot induction in both soybean cultivars was MS + B5 vitamin supplemented with BA at concentration 2 mg/L. In addition, shoot formation efficiency was increased with 97.09% and 93.88% by the pretreatment of BA onto the explants before in vitro culture in both cultivars. Shoot induction in 'Dawon' cultivar was originated from epidermal tissue and sub-epidermal layers when histological changes were investigated under shoot regeneration after culturing cotyledonary node segments on shoot induction medium for 0 to 21 days. Especially, cell dedifferentiation was observed from parenchyma cells to meristematic cell in 3-day cultured segments.

• Journal of agriculture & life science
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• v.50 no.1
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• pp.57-64
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• 2016

Soybean sprouts have been a considered a nutrient-rich vegetable for hundreds of years. To evaluate the seedlot quality of soybean sprouts grown, and to evaluate a method for reducing the presence of improper seeds in soybean seedlots, microbes associated with soybean sprout rot were isolated from samples collected. Morphological characteristics and gas chromatography profiles of the cultured fungal and bacterial strains were identified. Eight types of improper seeds were identified: purple stain(Ps), black rot(Br), seed coat black spot(Cb), wrinkled seed(Ws), brown hilum(Bh), seed coat fracture(Cf), unripe seed(Us), and brown seed coat(Bc). The improper seeds were also dipped into 15%, 20%, and 25% NaCl solutions, as well as a saturated solution of NaCl, for 1min. As the NaCl concentration increased, the number of floating improper seeds increased as well. The highest floating rates were observed for the Cf seeds.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.460-482
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• 2012

On the basis of the cookbooks and Data Base of the Korean Classics(http://db.itkc.or.kr/itkcdb/mainIndexIframe.jsp), this paper analyzed the fermented soybean listed in the general documents of the Chosun Dynasty(1392~1897) and the Goryeo Dynasty(918~1392). In the Goryeo Dynasty, there are 15 kinds of Jang(soybean paste or solution), among which are Jang (soybean paste fermented by mold)(6 documents), Yeomgjang, Yeomshi(2), and Gaejang(1). However, the cookbook at that time is defunct. The Goryeo Court relieved the famine-stricken people by proving them with Jang. In the Chosun Dynasty, 111 kinds of Jang were listed in the general documents, and 153 kinds in cookbooks. There were 55 kinds of general Jang, such as Jang(204), Yeomjang(63), Chojang, Goojang(7), and Gaejang(6), are listed in the general documents, and in the cookbooks, there are 55 kinds of Jang, such as Sookwhangjang(9 cookbooks), Daemaekjang(8), Myeonjang(8), Saengwhangjang (8), and Yooinjang(8), and among them, 13 kinds belong to the Chinese origin. A total of 9 Kinds of Ganjang(soybean solution fermented by mold), such as Soojang(30), Cheongjang(23), Gamjang(8), and Ganjang(3) are found in the general documents. In the cookbooks, 12 kinds of Jang, as Cheongjang(10), Cheonrijang(4), Ganjang(3), and etc., are listed. There were 9 kinds of Gochoojang(red pepper-soybean paste), such as Chojang(12), Gochojang(3), and etc., are listed in the general documents, and 9 kinds as Gochojang(7), Manchojang(7), rapid Manchojang(4), and etc., are in the cookbooks. In addition, 16 Kinds of Yookjang(fermented soybean-meat paste) as Haejang(15), Hyejang(11), Yookjang(11), and etc., are found in the documents, and 22 kinds as Nanjang(9), Gejang(6), Yookjang(5), Shoigogijang(4), and etc., are in the cookbooks. Eighteen Kinds of Shi(soybean paste fermented by bacteria) as Yeomshi(40), Shi(35), Shijang(6), and etc., are recorded in the documents, and 19 kinds as Jeonkookjang(6), Shi(4), Sooshijang(4), and etc., are in the cookbooks, and among them 11 kinds belong to the Chinese origin. Six kinds of Jipjang(aqueous soybean paste) as Jipjang(7), Uoopjang(4), Pojang (2), Jangzoop(2) are recorded in the documents, and 15 kinds as Jipjang(9), Zoopjeo(7), and Hajeoljipjang(5) are in the cookbooks. Soybean paste, or solution for relieving hunger is not recorded in the documents. However, the Chosun court, for the purpose of relieving famine-stricken people, used general Jang. Such 21 Jang to relieve the famine-stricken people as Pojang(7), rapid Jang(6), and Sasamgilgyeongjang(4) are listed in the cookbook. Geonjang(dried soybean paste), Nanjang (egg-soybean paste), Doojang(soybean paste), Maljang(random soybean paste), Myeonjang(wheate-soybean paste), Sodoojang (red bean-soybean paste), Yookjang(soybean-meat paste) and Jang(soybean paste) are recorded in the documents, as well as in the cookbooks. Chinese-original Jang and Shi are recorded in the cookbooks, with no list in the general documents. Therefore, it seems that it didn't pass down to the general public.

• Plant Disease and Agriculture
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• v.5 no.1
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• pp.41-45
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• 1999

Bacterial population densities on soybean pods from Chungnam province ranges 105~106 CFU/$\textrm{cm}^2$, whereas those of bacteria causing sprout rot ranged 0~103 CFU/$\textrm{cm}^2$. Erwinia chrysanthemi, Xanthomonas campestris pv. glycines, Staphylococcus sp., and Micrococcus sp. were identified as pathogenic bacteria causing soybean sprout rot. The population density of X. campestris pv. glycines was higher than those of other bacteria.

• Journal of Plant Biology
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• v.16 no.3_4
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• pp.35-39
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• 1973

This investigation was conducted to study the effect of soybean mosaic virus (SMV) on various parameters of nodule formation at different stage of soybean plants. Differences in nodule formation were marked between soybean varieties tested, but nodules were small within soybean varieties infected with SMV. SMV-infection on soybeans were greatly reduced the number, size and weight of nodules, and the earlier the infection of SMV, the greater the reduction of nodules. Maximum reduction(83%) of nodules observed when "Kumkang-Daerip" soybeans were inoculated 2 weeks after seeding, but none occurred 8 weeks or later. Prominent decreases in number of nodules often resulted in an increase in nodu'e sizes in SMV-infected soybean plants.an plants.

• Preventive Nutrition and Food Science
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• v.2 no.3
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• pp.259-262
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• 1997

The microstructures of soybean milk curds, prepared by different coagulation methods, were observed by the scaning electron microscope. Th curd coagulated by theaddition of bacerial soybean mil clotting enzyme showed little textural changes and gave smoother gel than those prepared either by lactic acid fermentation using Streptococcus thermophilus or by the addition of CaSO$_4$. The curds obtained by lactic acid fermentation and by the addition of inorganic salt exhibited three dimensional network structure which indicated harder gel than that prepared by soybean mil clotting enzyme.