• Journal of the Society of Cosmetic Scientists of Korea
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• v.24 no.3
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• pp.31-37
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• 1998

Soybeans are one of the major crops for human food resource; protein, lipid, and carbohydrate. In these days, they are widely using for cosmetics to supply phospholipid; natural surfactant. In this study we used black soybean seed in korea and observed many kinds of biochemical constituents; isoflavone, melatonin, crisantemine and calcium in ethanol extract. Also, its extract (we named it Flatonin) has been demonstrated that korean black soybean seed is able to stimulate the proliferation of NIH 373 cells and increase the production of type III collagen in NIH 373 and Malme-3 (human skin fibroblast) cells. The addition of korean black soybean to quiescent NIH 373 cells resulted in an increase of proliferation which was assayed by MTF method. The maximum effect of korean black soybean was detected in 0.4％ korean black soybean treated cells which was comparable to that of 5% serum(96％ of 5％ serum effect). The addition of korean black soybean to NIH 373 and Malme-3 cells also increased the production of type III collagen in both cells. These results indicate that korean black soybean may enhance the repair process after injury and prevent aging processes in connective tissues.

• Journal of Plant Biology
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• v.17 no.3
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• pp.127-136
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• 1974

The effect of potassium metabolism on the soybean leaves was studied with comparison of other elements during the successive growing period. The results were as follows; 1. The percentage of potassium content showed remarkable increase not only in the first compound leaf at a stage which was growing vigorously and producing new leaves, but also in the fifth compound leaf at a stage which was taking a active metabolism of nitrogen and carbohydrate but not producing new leaves. However, the percentage of potassium content was decreased in the second compound leaf than in the first one. Such a result could be regarded as a potassium removal from mature leaves into immature and flowing out from stoma through respiration. During the pod-development the percentage of potassium content in the soybean leaf was decreased. 2. If nitrogen, phosphorus and potassium were added excessively in the nutrient solution, the percentage of potassium content in the soybean leaf had increased. The effects of these elements showed a remakable increase in the excessive plot of nitrogen than in that of phosphorus. At early stage the redtarded effect of phosphorus on the growth of soybean could be covered by potassium, however, at late stage it could not. The growth of soybean plant was much more inhibited by potassium, compared with nitrogen and phosphorus. New leaves could not be produced in the potassium deficient soybean plant after the third compound leaf. The normal growth of soybean plant could not be observed if only one element was excessively added to the culture solution, compared with the deficiency of other two elements.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.355-358
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• 1994

The effect of concentration of coagulant and addition of phytic acid on physico-chemical properties of soybean curd was investigated. The results showed that the maximum protein yield in soybean curds was obtained with 0.029N Ca and the bound calcium per protein molecule significantly increased as the level of calcium increased. The highest precipitation of phytic acid occured at 0.029N Ca. When phytic acid was added to soybean milk during soybean curd preparation, the weight of soybean curd increased. The hardness of soybean curd was remarkably reduced by the increase of phytic acid level.

• The Korean Journal of Community Living Science
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• v.16 no.1
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• pp.65-72
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• 2005

To increase dyeability of cotton fabric to the chestnut shell dyeing, we had several dyeing experiments with the experimental fabrics which was pre-treated by soybean, NaOH, KOH. Three kinds of experimental cotton fabrics were used and chestnut shell dyebath was made for the experiment. Munsell's color HV/C and color differences ΔE of dyeing fabrics were compared between pre-treatment and none pre-treatment dyeing fabrics. The main results were as follows ; Color differences of dyeing fabrics pre-treated with soybean, NaOH, KOH were higher than those of none pre-treated dyeing fabrics. In case of pre-treatment with soybean, the concentration of the soybean bath affected the color differences but not affected in case of pre-treatment with NaOH & KOH. Munsell's color of pre-treatment fabrics with soybean, NaOH, KOH were same with the none pre-treatment fabrics. Colorfastness of the pre-treated fabrics were same degree, but only in case of soybean pre-treated fabrics were low in fastness of washing(change) & perspiration(acidic change).

• The Plant Pathology Journal
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• v.33 no.4
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• pp.424-428
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• 2017

Tomato yellow leaf curl virus (TYLCV) infection of the common bean (Phaseolus vulgaris) has been reported, but soybean (Glycine max) has not previously been identified as a TYLCV host. Five cultivars of white soybean were agro-inoculated using an infectious TYLCV clone. At 30 days post-inoculation, they showed infection rates of 25% to 100%. Typical TYLCV symptoms were not observed in any inoculated plants. To examine whether TYLCV was transmitted in soybean seeds, DNA was isolated from bundles of five randomly selected seeds from TYLCV-inoculated soybean plants and amplified with a TYLCV-specific primer set. With the exception of one bundle, all bundles of seeds were verified to be TYLCV-infected. Virus dissemination was also confirmed in three of the 14 bunches. Viral replication was also identified in seeds and seedlings. This is the first report demonstrating that soybean is a TYLCV host, and that TYLCV is a seed-transmissible virus in white soybean.

• The Korean Journal of Food And Nutrition
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• v.24 no.1
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• pp.12-16
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• 2011

This study was conducted to investigate the quality characteristics of soybean curd prepared with Opuntia ficus-indica fruit, freeze-dried Opuntia ficus-indica fruit powder, or heat-dried Opuntia ficus-indica fruit powder, without addition of a coagulant. The yield rates of the soybean curd were slightly decreased for the three curds containing Opuntia ficus-indica fruit; this was accompanied by a significant decrease in pH. Furthermore, the hardness and springiness of soybean curds coagulated with added freeze-dried Opuntia ficus-indica fruit powder or heat-dried Opuntia ficus-indica fruit powder were higher than the hardness and springiness of the coagulated controls. However, the cohesiveness and brittleness of two soybean curds were lower than for the controls, while the gumminess of the four soybean curds containing control fruit was the same. In terms of overall acceptability, the preferred soybean curd was the curd containing freeze-dried Opuntia ficus-indica fruit powder.

• The Korean Journal of Food And Nutrition
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• v.20 no.3
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• pp.289-294
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• 2007

For the purpose of developing a functional yogurt, a new type of yogurt was prepared. To manufacture this new yogurt, 12% skim milk was added to the hot water extract of black soybeans. The yogurt was then evaluated for its acid production(pH and titratable acidity), number of viable cells, viscosity, quality-retention properties, and sensory properties. The titratable acidity of the yogurt with the added 5% black soybean hot-water extract was higher(2.07%) than that of the yogurt without the added extract(1.80%). The viscosity of the yogurt made by adding 5% black soybean hot-water extract was higher(5,040 cps) than that of the yogurt made with only skim milk(2,740 cps). Lactic acid bacteria propagation was stimulated by the addition of the 5% black soybean hot-water extract. When the yogurt prepared with the black soybean hot-water extract was kept at $7^{\circ}C$ for 14 days, its quality-retention was comparatively good. Finally the overall sensory score of the yogurt made with the added 5% black soybean hot-water extract was slightly lower than that of the yogurt made with only skim milk.

• The Korean Journal of Food And Nutrition
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• v.34 no.2
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• pp.187-195
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• 2021

This study was performed to investigate the antioxidant and antidiabetic activities of soybean fermented with Monascus. Also, the changes in the content of isoflavones and Monacolin K were analyzed. It was observed that the glycoside forms of daidzin and genistin were converted to aglycones of daidzein and genistein within 6 days of fermentation. The product can be used as a health functional material that can increase bioavailability. Monacolin K production was found to increase significantly with the progression of fermentation with an increase to 0.04 mg/g and 0.44 mg/g on 6 and 12 days of fermentation, respectively. The DPPH radical scavenging activity of soybean fermented with Monascus was significantly increased compared to that of soybean. The protein expression of inflammation-related genes (TNF-α, IL-6, and COX-2) in the MIN cell was significantly increased in the presence of alloxan compared to the normal group, but a decrease was observed in the presence of soybean fermented with Monascus. In conclusion, soybean fermented with Monascus showed the highest antidiabetic and antioxidant effects. These results suggest that soybean fermented with Monascus has the potential to be used as a beneficial ingredient with antidiabetic and antioxidant effects.

• The Plant Pathology Journal
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• v.38 no.4
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• pp.366-371
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• 2022

The white soybean cyst nematode Heterodera sojae, isolated from the roots of soybean in Korea, is widespread in most provinces of the country and has the potential to be as harmful to soybean as H. glycines. Determining the virulence phenotypes of H. sojae is essential to devising management strategies that use resistant cultivars. Consequently, virulence phenotypes of 15 H. sojae populations from Korea were determined on seven soybean lines and one susceptible check variety. Two different HS types were found to be present in Korea; the more common HS type 2.5.7, comprising 73.3% of the H. sojae populations and the less common HS type 0, constituting only 26.7% of the tested populations. Considering the high frequency of H. sojae adaptation to soybean indicator lines, the PI 88788 group may not be a possible source of resistance while PI 548402, PI 90763, PI 437654, and PI 89772 can be used as resistance sources for soybean breeding programs aimed at developing H. sojae-resistant soybean cultivars in Korea.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.2
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• pp.171-174
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• 1994

Lipoxygenase are responsible for offensive grassy and green bean flavors which limit the wide utilization of soy protein products. This study was carried out to investigate the processing characteristics of soybean genotypes lacking lipoxygenase. Soybean curd made from soybeans with and without seed lipoxygenase showed nearly similar yield, while those sensory evaluation was better in lipoxygenase lacking lines than noramal one. Chemical composition of soybean curd also was similar between different genotypes, but total sugar content was higher in lipoxygenase lacking lines. Significant different quality of soymilk was showed by sensory test. The flavor and taste of soymilk were better in soybeans without seed lipoxygenase, although soymilk was made by two different processing methods. Therefore, in soybean breeding pro-gramme for food processing, lipoxygenase-lacking soybean genotypes could be useful economically and nutritionally.