• 한국미생물생명공학회:학술대회논문집
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• 한국미생물생명공학회 1978년도 추계학술대회
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• pp.207.5-208
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• 1978

Effects of the plant growth regulator (P. G. R.)on the reaction of proteinase, $\gamma-amylase$ and acid phosphatase were investigated, and also were the conditions of production of P. G. R. by Stroptomyces sp. 445. The P. G. R. had no effect on the act ivities of such enzymes in mung bean seedling. But in germinating seed previously treated with P. G. R. it effected the activity of protease in cotyledon. In the conditions of production of P. G. R., the maxim, activity was appeared in shaking cutlure at $30^{\circ}C$ for 5 days, and by the addition of peptone or casein hydrolysate as nitrogen source, soluble starch as carbon source, and sulfur as metal ion.

• 대한가정학회지
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• 제12권1호
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• pp.472-479
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• 1974

In order to study the influence of sulphur-compound on the vitamin C contents of different vegetables-i.e. Korean green pepper, leaf, Bilum, leaf, Soybean sprouts, Mung bean sprouts, Cucumber-the garlic powder and minced garlic were used while the vegetables were cooked. The results garlic juice during scaling the vegetables the vitamin C contents of them were higher as much as 9.2~12.7% 2. When the scaled vegetables were seasoned the vitamin C contents were higher as much as 8.9~`17.5% by adding garlic powder and 7.3~14.9% by adding minced garlic. 3. Vitamin C loss of the cooked vegetables with room condition for 30 min, was higher as much as 15.2~34.5% compared to just cooking. 4. Vitamin C contents of vegetables after 30 min from cooking, compared to just cooking were higher of vegetables after 30 min from cooking, compared to just cooking were higher as much as shown below. 1) ~13.3% by adding garlic powder. 2) 4.0~9.3% by adding minced garlic.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2018년도 춘계학술대회
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• pp.40-40
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• 2018

• Food Science and Biotechnology
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• 제16권2호
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• pp.171-176
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• 2007

Fresh sprouts such as alfalfa, mung bean, radish, broccoli, and soybean sprouts have become very popular due do their high nutritional value. However, there have been several outbreaks of illness in the last few years that have been attributed to sprout consumption. A number of methods have been used to improve the safety of seed sprouts. One promising technology is the use of ionizing radiation treatment. Irradiation with doses up to 8 kGy has been approved in the USA to control microbial pathogens in seeds intended for sprout production. This review focuses on the potential use of ionizing radiation in reducing the pathogen levels in seed sprouts. The effects of irradiation on seed germination and the nutritional quality of the sprouts are discussed.

• Journal of Plant Biology
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• 제36권3호
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• pp.233-239
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• 1993

Effect of Ca2+ on the conversion of 1-aminocycloprophane-1-carboxylic acid (ACC) to ethylene was studied with 2.5 day-old mung bean hypocotyl segments. The conversion of ACC in these tissues was inhibited by plasmolysis and sulfosuccinimidyl (hydroxyphenyl) propionate (sulfo-SHPP). The ACC induced ethylene production in HC (high calcium)-tissue grown on the Ca2+ added medium was greater than that in N (normal)-tissue. HC-tissue had a lower inhibition rate of ACC conversion by EGTA and Ca2+ -channel blockers than N-tissue. The rates of the ACC conversion by both kinds of tissues were stimulated by the Ca2+ ionophore A23187. From these results, we suggests a mechanism for the stimulative effect of Ca2+ on the conversion of ACC to ethylene as follows; in some tissues where ACC conversion is linked with plasma membrane, Ca2+ may be transported from apoplast through Ca2+ -channel into the cytoplasm ad stimulate ACC-oxidase activity.

• 약학회지
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• 제48권1호
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• pp.82-87
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• 2004

Mungbean trypsin inhibitor (MBTI) was isolated and purified from Mung bean which has been used as a galenic and traditional food. MBTI and poly(ethylene glycol) were conjugated by using water soluble carbodiimide. We evaluated the therapeutic value of the MBTI and MBTI-PEG conjugate using animal models, sublethal septic shock model in guinea pig caused by pseudomonal elastase, shock model in rat caused by lipopolysaccharide, and the vascular permeability test by using pseudomonal elastase. In two shock model in guinea p Is and in rat, hypotesion shock was inhibited by pretreatment of MBTI. And also the vascular permeability caused by pseudomonal elastase reduced by pretreatment of MBTI. Also, therapeutic value of the MBTI-PEG conjugate was evaluated by using the sublethal septic shock model caused by pseudomonal elastase. The MBTI-PEG conjugate was more effective than native MBTI against pseudomonal elastase induced septic shock in guinea pig model.

• 한국식품과학회지
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• 제52권6호
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• pp.641-648
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• 2020

본 연구는 우리나라에서 재배되는 대두, 녹두, 적두 및 완두 4종 콩 원물을 한 번에 추출하여 만든 혼합농축콩단백을 이용하여 대체 소시지를 개발하여 물리화학적 특성을 닭 소시지와 비교하였다. 경제성과 영양학적 특성을 고려하여 4종 콩 원물의 최적 혼합 비율을 설정하여 혼합농축콩단백을 추출하였을 때 혼합 농축단백 100 g을 기준으로 한국인 성인 남성 기준의 필수 아미노산 하루 평균 필요량이 충족되었다. 혼합농축콩단백을 이용하여 대체 소시지, 부분적 대체 소시지 및 닭 소시지의 물리화학적 분석 결과, 대체 소시지가 닭 소시지에 비해 요리 손실량, 튀김 손실량 및 유화성이 유의적으로 낮게 나타났으며(p<0.05), 닭 소시지 보다 물리화학적 품질이 우수하였다. 개발된 소시지의 물성적 특성은 대체 소시지가 닭 소시지에 비해 경도, 응집성, 검성, 씹힘성 및 탄성이 유의하게 높았다(p<0.05). 개발된 소시지의 색도 특성은 대체 소시지의 적색도(a) 및 황색도(b)가 닭 소시지에 비해 유의하게 높았고(p<0.05), 명도(L)는 닭 소시지가 대체 소시지에 비해 유의하게 높았으며(p<0.05), 부분적 대체 소시지는 대체 소시지와 닭 소시지의 사이 특성을 보였다. 따라서 본 연구를 종합해 볼 때, 혼합농축콩단백 소재가 영양학적인 면이 강화되었음을 확인하여 대체육 식품 소재로써의 활용 가능할 것으로 판단된다. 또한, 육류가 조금 들어간 부분적 대체 소시지는 육제품의 섭취를 줄이고 싶은 소비자를 대상으로 하는 대체육 산업에 잠재적인 가능성을 보였으며, 본 연구에서 개발된 대체 소시지는 식품 개발에 기초자료로서 활용 가능성을 보였다.

• 한국응용곤충학회지
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• 제54권2호
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• pp.83-89
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• 2015

Mimosa pudica (미모사), Argemone mexicana (멕시코 가시양귀비) Leucus aspara (꿀풀과 일종), Polygonum hydropiper (여뀌), Blumea lacera (국화과 일종) 등 5종의 식물 헥산추출물들의 팥바구미 성충에 대한 살충, 성충우화억제력 및 녹두 종실피해 방제력이 검증되었다. 그 결과, 밭바구미 성충 살충력은 35-69%이었으며, 녹두에 추출물을 처리한 후 성충우화 방제율은 33-63%, 종실 피해 방제율은 13-49%이었다. 추출물의 농도가 증가할수록 살충력, 성충우화 및 종실피해 방제율 등이 증가하는 것으로 나타났다. 이와 같이 5종의 식물 헥산추출물들은 밭바구미 친환경 방제제로 이용가능성이 있을 것으로 판단된다.

• 한국미생물·생명공학회지
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• 제34권2호
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• pp.94-100
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• 2006

식물생장 촉진 호르몬인 auxin을 생산하는 균주를 선발하기 위해 경산지역 경작지 토양에서 29종의 세균을 분리하였으며 Salkowsky test를 통해 auxin을 생산하는 14종을 선발하였다. 이 중 CAS(chrome azurol S) blue agar에서 siderophore의 생산을 확인 후 auxin과 siderohroe를 동시에 생산하는 AH18을 최종 선발하였다. AH18의 mung-bean adventitious root induction test를 통해 식물생장 촉진 능이 대조구에 비해 1.5배나 뛰어남을 알 수 있었고, 토마토 pot test에서 토마토 시들음병의 윈인균인 F. oxysporum에 대해서 길항력도 나타내었다. 선발된 AHl8 균주는 16S rDNA와 Biolog system을 통해 Bacillus subtilis 동정되었다. B. subtilis AH18은 Sucrose-asparagine-MgsO$_4$(SAM) medium (pH 6.0)에 접종하여 30$^{\circ}C$에서 3일간 배양 시 siderophore를 가장 많이 생산하는 것을 알 수 있었다.

• 한국식품조리과학회지
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• 제23권3호통권99호
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• pp.363-368
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• 2007

Jeung-pyun, a very popular fermented rice cake consumed in Korea, consists mainly of rice, rice wine (Tak-Ju), and sugar. The effects of addition of different beans on the quality characteristics of the batter and Jeung-pyun were investigated. Six different beans were mixed with the rice flour at levels of 5% and 10% of the rice flour weight, respectively. The addition of Back-tae, Huk-tae, Sori-tae, which are types of soybeans, and black gram significantly increased the batter volume and viscosity. However, the fermented Back-tae (Cheongguk-jang) was not effective at increasing the batter volume and viscosity. The buffering effect of the beans was very significant on the fermented batter, and the decrease in pH of the fermented batter made with beans was less than that of the control batter without beans. Additions of the soybeans and Cheongguk-jang were most effective for the buffering effect in the fermented batter. Although the Back-tae, Huk tae, and Sori-tae were different colors and shapes, they were all soybeans and exhibited similar effects on the Jeung-pyun batter. However, the effects of the beans were not significant on the Jeung-pyun. The volume and moisture content of the Jeung-pyun made with beans were not significantly different from the volume and moisture of the Jeung-pyun made without beans. The above results suggest that the addition of different soybeans, mung beans, and black gram significantly effects on the properties of Jeung-pyun batter, but not Jeung-pyun itself.