• Journal of Biosystems Engineering
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• v.35 no.6
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• pp.380-386
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• 2010

This study was carried out to develop soybean thresher which is able to reduce the soybean threshing damage in comparison to the conventional thresher. A threshing cylinder with different diameter of 480 and 384 mm at each end and with one quarter disc pegs of 60 mm radius was developed and attached to the prototype thresher. A conventional thresher which has a threshing cylinder with $\wedge$ type threshing pegs and same diameter of 480 mm at each end was used for comparative test. A series of comparative performance test was conducted using sun-yu and chung-ja soybean. For sun-yu bean, which is white and usually used for soybean paste and soy sauce, the ratio of damaged beans of prototype ranged 2-3% for 330-360 rpm which is recommended cylinder speed by manufacturer. The ratio of damaged beans of conventional thresher was 3-4% for the same range of cylinder speed. chung-ja beans with black color usually shows high damaged ratio compared with white beans, thus cylinder speed of 250-300 rpm is recommended by manufacturer to reduce the damaged ratio. For this range of cylinder speed, the damaged ratio of prototype was 1.3-1.4% and it was 2.7-6.1% for the conventional thresher. Thus prototype is able to reduce the damaged ratio 1.5-5.0% compared with conventional thresher. Prototype shows 0.4% of unthreshed soybean ratio for sun-yu bean in the optimum range of cylinder speed and it was 0.87% for the conventional thresher. For chung-ja bean, the ratio of unthreshed soybean was almost same for both prototype and conventional thresher with the value of 4.0%. The reason of high unthreshed soybean ratio for chung-ja bean compared sun-yu bean is due to the high seed moisture content of 29.11% which is much higher than that of the recommended.

• Journal of Environmental Science International
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• v.4 no.4
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• pp.21-21
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• 1995

The effects of plant hormones (NAA, $GA_3$ and BA) and light qualities (white, red, green and blue light) on the changes of reducing sugar contents and invertase isozyme activities in leaves of maize (Zea mars L.) and mung bean (Phseolw radiatus L.) seedlings were investigated. NAA accelerated the increase of reducing sugar contents and invertase isozyme activities, on the contrary, $GA_3$ had little effect in the accumulation of reducing sugar and in the increase of enzyme activities from the leaves of maize and mung bean seedlings. On the other hand, BA accelerated an increase in the activities of the invertase isozyme from the leaves of mung bean seedlings whereas it had little effect in the increase of the enzyme activities from those of maize seedlings. The accumulation of reducing sugar in leaves of both seedlings was promoted by red light irradiation compared to white light irradiation, while the activities of the enzyme were little affected by various light Qualities. In the simultaneous applications of plant hormone and light quality, NAA with white light was very effective in the increase of reducing sugar contents and the enzyme activities from the leaves of mung bean seedlings, whereas NAA application with blue light showed a prominent enhancement in the reducing sugar contents and the enzyme activities from those of maize seedlings. These results suggest that plant hormone, particularly NAA, may be a more important factor than various light Qualities in the stimulation of invertase activity.

• Journal of Environmental Science International
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• v.4 no.4
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• pp.323-333
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• 1995

The effects of plant hormones (NAA, $GA_3$ and BA) and light qualities (white, red, green and blue light) on the changes of reducing sugar contents and invertase isozyme activities in leaves of maize (Zea mars L.) and mung bean (Phseolw radiatus L.) seedlings were investigated. NAA accelerated the increase of reducing sugar contents and invertase isozyme activities, on the contrary, $GA_3$ had little effect in the accumulation of reducing sugar and in the increase of enzyme activities from the leaves of maize and mung bean seedlings. On the other hand, BA accelerated an increase in the activities of the invertase isozyme from the leaves of mung bean seedlings whereas it had little effect in the increase of the enzyme activities from those of maize seedlings. The accumulation of reducing sugar in leaves of both seedlings was promoted by red light irradiation compared to white light irradiation, while the activities of the enzyme were little affected by various light Qualities. In the simultaneous applications of plant hormone and light quality, NAA with white light was very effective in the increase of reducing sugar contents and the enzyme activities from the leaves of mung bean seedlings, whereas NAA application with blue light showed a prominent enhancement in the reducing sugar contents and the enzyme activities from those of maize seedlings. These results suggest that plant hormone, particularly NAA, may be a more important factor than various light Qualities in the stimulation of invertase activity.

• Journal of Ginseng Research
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• v.34 no.1
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• pp.1-7
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• 2010

The quality attributes of coffee treated with different concentrations of white ginseng extract were examined. Increased concentration of white ginseng extract was associated with higher color values (Hunter L. a, b scale). The crude saponin contents of untreated roasted coffee beans (control) and those coated with $5^{\circ}$ Brix (WGC-1) and $20^{\circ}$ Brix white ginseng extract (WGC-2) were 8.29%, 8.74%, and 8.93%, respectively. The total ginsenoside contents of WGC-1 and WGC-2 were 0.3 mg/g and 0.6 mg/g, respectively. In the case of major ginsenosides, the contents of ginsenosides $Rg_1,\;Rg_2,\;Rb_1,\;Rb_2,\;Rg_2,\;Rh_1$, and $Rg_3$ increased directly with the concentration of white ginseng extract. Total sugar and acidic polysaccharide contents also increased directly with the concentration of white ginseng extract. The coffee beans coated with ginseng extract scored significantly higher ginseng taste scores than the control (p<0.005) in sensory evaluation. In terms of coffee taste, WGC-2 had significantly lower scores than the commercial coffee bean. In the consumer sensory evaluation, overall preference did not differ significantly among the treatments.

• Korean journal of applied entomology
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• v.18 no.1 s.38
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• pp.11-14
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• 1979

Spinaches showing dark green mosaic symptoms were used for identification of broad bean wilt virus. In host reaction test, that virus caused local lesions on the inoculated leaves and mosaic symptoms on upper leaves of Chenopodium amaranticolor, Chenopodium quinoa and Vicia faba, and developed mosaic symptoms on Physalis floridana, Spinacia oleracea, Nicotiana tabacum, (White burley, Bright yellow) Nicotiana glutinusa. In agar gel-diffusion test, the virus showed positive reaction with broad bean wilt virus antiserum. Spherical virus particles with size of 25nm in diameter were observed in electron microscope.

• Journal of Biosystems Engineering
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• v.42 no.3
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• pp.190-198
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• 2017

Purpose: A thin-layer drying equation was developed to analyze the drying processes of soybeans (white and black beans) and investigate drying conditions by verifying the suitability of existing grain drying equations. Methods: The drying rates of domestic soybeans were measured in a drying experiment using air at a constant temperature and humidity. The drying rate of soybeans was measured at two temperatures, 50 and $60^{\circ}C$, and three relative humidities, 30, 40 and 50%. Experimental constants were determined for the selected thin layer drying models (Lewis, Page, Thompson, and moisture diffusion models), which are widely used for predicting the moisture contents of grains, and the suitability of these models was compared. The suitability of each of the four drying equations was verified using their predicted values for white beans as well as the determination coefficient ($R^2$) and the root mean square error (RMSE) of the experiment results. Results: It was found that the Thompson model was the most suitable for white beans with a $R^2$ of 0.97 or greater and RMSE of 0.0508 or less. The Thompson model was also found to be the most suitable for black beans, with a $R^2$ of 0.97 or greater and an RMSE of 0.0308 or less. Conclusions: The Thompson model was the most appropriate prediction drying model for white and black beans. Empirical constants for the Thompson model were developed in accordance with the conditions of drying temperature and relative humidity.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.549-557
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• 2012

In this study, the FFQ-50 questionnaire which composed of 50 food items frequently eaten as sources of dietary fiber, was developed and used to estimate the dietary fiber intake of middle school students in the Chungbuk province. According to the survey, the average daily intakes of dietary fiber for the boys and girls were $23.3{\pm}12.3$ g (93.2%) and $20.8{\pm}11.5$ g (104.0%), respectively, showing a significant difference between the gender. The proportions of boys and girls who did not reach to the sufficient dietary fiber intake were 66.2% and 53.9% respectively. The major sources of dietary fiber were grain foods and vegetables, which measured at 77.24%, followed by fruits, seaweeds, tofu and tofu products, potato and starch, and mushrooms. The cooked white rice contributed the highest (17.81%), followed by baechu-kimchi, cooked brown rice, ramyeon (instant noodle), tangerine, sesame leaf jangajji (pickled sesame leaf), topokki (spicy rice cake stir-fry), blanched and seasoned bean sprouts, bread, and radish kimchi. The study showed that the cooked white rice was the major source of dietary fiber in the boys' diet followed by baechu-kimchi, ramyeon, cooked brown rice, tangerine, bread, strawberry, blanched and seasoned bean sprouts, sesame leaf jangajji, radish kimchi. Girls were taking in dietary fiber mostly from boiled white rice followed by baechu-kimchi, boiled brown rice, tangerine, ramyeon, sesame leaf jangajji, topokki, blanched and seasoned bean sprouts, radish kimchi, and boiled barley.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.117-121
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• 2001

White kidney bean, Phaseolus vulgaris, contains proteinaceous inhibitors of ${\alpha}-amylase$. Two inhibitors have been purified by conventional protein fractionation methods such as ethanol precipitation, ammonium sulfate fractionation, DEAE-Sephadex ion exchange chromatography and Sephadex G-100 gel chromatography. The inhibitors were purified as I-1 and I-2 based on their elution order from the DEAE-Sephadex column. The overall purification ratio were about 15.0 and 14.8 for I-1 and I-2, respectively. The molecular weights of purified ${\alpha}-amylase$ inhibitors were 50,000 and 45,000 determined by Sephadex G-100 gel filtration and SDS-polyacrylamide gel electrophoresis. They contain $17.6{\sim}17%$ of carbohydrate, $70{\sim}80%$ of protein. The carbohydrates were composed of glucose : xylose : mannose : N-acetylglucosamine (5 : 3 : 50 : 42).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.68 no.3
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• pp.147-166
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• 2023

Seed color is controlled by several genes and is a key trait in determining the metabolite content and biological activities of legume genotypes. In this study, 296 adzuki bean accessions, including 159 grey, 99 red, and 38 white adzuki beans, were grown in Korea. Variations in total phenolic content (TPC), total saponin content (TSC), DPPH^• scavenging activity, ABTS^•+ scavenging activity, and ferric reducing antioxidant power (FRAP) were assessed and were reported to be in the ranges of 1.52-8.24 mg GAE/g, 14.36-114.22 mg DE/g, 0.23-12.84 mg AAE/g, 1.05-17.66 mg TE/g, and 0.59-13.14 mg AAE/g, respectively, with a wide variation across adzuki beans. Except for DPPH^• scavenging activity, the average values declined in the order gray > red > white adzuki beans, each demonstrating a significant variation (p < 0.05). White adzuki beans, which showed low metabolite content and antioxidant activity, were clearly separated from the gray and red genotypes using principal component and hierarchical cluster analyses. Moreover, TPC, TSC, and antioxidant activities were strongly correlated, regardless of seed color. Overall, the diversity of the TPC, TSC, and antioxidant activity in a broad population of adzuki bean genotypes was determined. Furthermore, this study found that seed color variation in adzuki beans had a significant effect on the metabolite content and antioxidant activity. Superior accessions with high levels of TPC, TSC, and antioxidant activity were also discovered and could be used for functional plant breeding and human consumption. The findings of this study may be useful for understanding the relationship between seed coat color and metabolite concentration in adzuki beans, paving the way for molecular-level analyses.

• Korean journal of food and cookery science
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• v.12 no.2
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• pp.200-206
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• 1996

This study was carried out in order to investigate the effect of additives on Jeungpyun (fermented and steamed rice cake) Preparation. Soy bean flour, whole milk Powder, skim milk Powder, egg yolk, egg white, and mugwort were added in the Preparation of Jeungpyun. There were not significantly difference in loaf volume between control and experimental groups addfd egg yolk, egg white and mugwort. In sensory evaluation, the hardness of Jeungpyun containing of soy bean flour, milk Powder, and egg were lower than control The Jeungpyun containing mugwort was more bitter and harder than the control. The rheological properties measured by texturometer were significantly different among the Jeungpyun added with different kinds of additives. The hardness was significantly lower in Jeungpyun containing whole milk Powder and soy bean flour and springiness was higher in mugwort Jeungpyun compared with the control. In 4$^{\circ}C$ storage, retrogradation of Jeungpyun assessed from hardness measured by texturometer was delayed by addition of soy bean flour and whole milk powder.