• 대한가정학회지
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• 제20권4호
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• pp.91-98
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• 1982

Various kinds of legumes have included as essential foods in Korean diet. However, a little attention have been paid on variety of those beans other than soybean. Main purposes of this study is to evaluate the protein quality of raw and cooked, red mung bean. Eighty male, sprague-Dawely rats weighing 50 gram were devided into 16 groups, five rats each. Casein protein from red and mung bean were used was included to after true digestibility of the protein of legemes. After 4 weeks feeding period animals were sacrificed and following data: all determined food intake, body weight gain, F.E.R., pp.E.R. and weights of liver, kidney heart, spleen, testis, pancreas, skeletal muscles. Food intake, body weight gain, F.E.R., pp.E.R. of casein group were higher than those of experimental groups (red bean, mung bean) body weight gain was increased with protein increment in the diet in all groups. The weight of liver showed significant difference between standard group and experimental group. (red bean, mung bean) The nitro gen content of liver and muscles were increased with level of protein in the diets.

• 한국응용과학기술학회지
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• 제37권2호
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• pp.162-172
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• 2020

녹두(Phaseolus aureus L.)가 당뇨 유발 흰쥐에 있어서 혈당 및 지질성분, 단백질, 전해질 농도 등에 미치는 영향을 확인하기 위하여 기본 식이를 섭취시킨 BD군, 기본 식이군에 5% 녹두 급여군(BM군), 당뇨 유발 실험군(BS군)과 BS군에 5% 녹두를 섭취시킨 실험군(SM군)으로 나누어 실험을 수행하였다. 혈청 지질성분(총 콜레스테롤, LDL-콜레스테롤, 중성지질, 인지질, 유리 콜레스테롤, 콜레스테롤 에스테르), 혈당 및 유리지방산(non esterified fatty acid, NEFA)의 농도와 동맥경화지수(atherosclerotic index, AI), 심혈관 위험지수(cardiac risk factor, CRF)는 당뇨 유발군에서 여타 실험군과 비교하였을 때 유의적인 차이를 보이며 증가를 나타내었고(p<0.05), 5% 녹두 급여군에서 감소되는 것으로 나타났다. 당뇨유발군인 BS군에 비해 5% 녹두를 첨가시킨 SM군에서 고밀도 지단백 콜레스테롤(high density lipoprotein-cholesterol, HDL-콜레스테롤) 및 총 콜레스테롤에 대한 HDL-콜레스테롤의 농도 비는 유의적인 차이를 보이며 증가를 나타내었다(p<0.05). 혈청 단백질 농도에 있어서, 당뇨 유발군(BS군)에 5% 녹두를 급여(SM군)한 흰쥐의 혈청 알부민(albumin) 농도와 알부민/글로불린 비(albumin/globulin ratio, A/G 비)는 증가 하는 것으로 관찰되었다. 나트륨(Na) 및 염소(Cl)는 SM군에서 BS군 보다 농도가 감소된 것으로 확인하였다. 이상의 결과, 5% 녹두는 흰쥐의 혈당 및 지질대사 기능 개선에 도움이 되는 것으로 판단된다.

• 한국식품영양학회지
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• 제31권1호
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• pp.149-159
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• 2018

The change of quality and physicochemical characteristics of mung-bean flours after germination and roasting treatment were evaluated. The moisture content of the roasted mung-bean flours decreased significantly according to the roasting temperatures and times, and the crude ash, protein and fat contents increased. The lightness of the roasted mung-bean flours significantly decreased, and the redness and yellowness increased. The water binding capacity of the roasted mung-bean flours without and with germination were 151.71 and 192.77% at $240^{\circ}C$ for 20 min, respectively. The water solubility index and swelling power decreased with an increase in roasting temperatures and times. The phenolic compounds and radical scavenging activity of the roasted mung-bean flours increased with an increase in the roasting temperatures and times. The total polyphenol contents of the roasted mung-bean flours without and with germination were 4.81~7.71 and 4.22~5.63 mg GAE/g, and the total flavonoid contents were 2.46~3.05 and 2.45~2.87 mg CE/g, respectively. The DPPH radical scavenging activity of the roasted mung-bean flours, without and with germination, were 106.83~376.08 and 174.41~346.70 mg TE/100 g, and the ABTS radical scavenging activity was 251.67~534.31 and 274.39~430.02 mg TE/100 g, respectively. As a result, it is necessary to set quality standards for each application considering the quality and antioxidant properties of the roasted mung-bean flours.

• 생명과학회지
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• 제24권6호
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• pp.603-611
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• 2014

한국산과 중국산 녹두 종자에서 0.15 M NaCl/0.1 M sodium phosphate buffer (pH7.0)에 의한 추출, $(NH_4)_2SO_4$ 침전, 최종적으로 Sephadex G-100을 이용한 affinity chromatography에 의해 lectin을 분리한 다음, 이들의 생화학적 특성을 조사, 비교하였다. 사람의 적혈구는 trypsin의 처리 유무와 상관없이 응집반응이 일어나지 않으며, 토끼의 적혈구에서는 trypsin을 처리한 경우에만 응집반응이 일어났다. 두 녹두 종자 lectin의 분자량은 SDS-PAGE를 통해 54 kDa와 28 kDa로 확인되었다. 한국산 녹두 종자 lectin의 최적 반응 온도는 $60^{\circ}C$이며, 중국산 녹두 종자 lectin의 경우는 $50^{\circ}C$로 나타났다. 종자 lectin이 열에 가장 안정한 온도는 한국산의 경우는 $50^{\circ}C$이며, 중국산의 경우 $40-50^{\circ}C$로 밝혀졌다. 한국산 녹두 종자 lectin은 pH 3.2에서 가장 높은 활성을 보였으며, 중국산 녹두 종자 lectin은 pH 6.2에서 가장 높은 활성을 보였다. 변성제를 처리했을 때, thiourea와 guanidine-HCl과는 혈액 응집이 일어나지 않아 변성작용이 일어남을 알 수 있었고, urea와는 혈액 응집이 일어나지 않아 변성작용이 일어나지 않음을 알 수 있었다. D-glucose외 6가지의 탄수화물에 대한 특이성이 나타나지 않았다. 또한 두 녹두 종자의 lectin은 $Ca^{2+}$, $Co^{2+}$, $Cu^{2+}$, $Cu^{2+}$, $Mg^{2+}$ 및 $Mn^{2+}$ 등의 금속이온에 대한 특이성이 없었다.

• 한국식품조리과학회지
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• 제3권1호
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• pp.54-63
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• 1987

The amino acids ana fatty acids of cowpea were determined and physicochemical properties of cowpea starch and rheological properties of cowpea starch gel were investigated. The results were as following: The proteins of cowpea were particularly rich in glutamic acid (20.02%) and aspartic acid (12.21%) and contained considerable amount of leucine (8.99%), lysine (7.20%) and tryptophan (1.81%), whereas were poor in sulpho-containing amino acids. The lipids of cowpea were mainly composed of 31,43% linoleic acid, 28.34% linolenic acid, 22.9% palmitic acid and 7.63% oleic acid and the small amount of myristic, arachidonic and behenic acid was contained. The ratio of the saturated to the unsaturated in cowpea oil was 32~33/67~68. Cowpea starch gel showed lower values for hardness and brittleness than mung been starch gel, whereas a higher value for cohesiveness than mung bean starch gel, Cowpea starch gel showed lower values for $E_H$, $E_V$ than mung bean starch gel, whereas higher values for $n_V$, $n_N$ than mung bean starch gel. Cowpea starch gel had a lower value for elasticity than mung bean starch gel and had a higher value for viscosity than mung bean starch gel.

• 동아시아식생활학회지
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• 제23권3호
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• pp.320-331
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• 2013

Omija, the major material of omigalsu, has liver protective and antioxidant effects, while mung bean has detoxification effects. A series of studies were conducted to standardize the traditional recipe for omigalsu to develop traditional functional drinks made from Omija extract and mung bean juice. Study 1 was designed to determine the optimal conditions for Omija extraction and mung bean juice. A higher water temperature and longer immersion time was associated with higher, free sugar and organic acid contents of omija extract; however, sensory evaluation revealed that the optimal extraction conditions for the highest acceptability, proper taste and red tone were $23^{\circ}C$ and 18 hrs of immersion. Conversely, the pH of the mung bean juice produced by varying the immersion time (5 hr, 11 hr, 17 hr) was found to be neutral, containing small levels of organic acid and free sugar, and showing a yellow tone. The results of the sensory evaluation also showed that the optimal conditions for taste, flavor and yellowness of mung bean juice was 5-hour-long immersion. Study 2 was designed to determine the optimum mixing ratio of omigalsu concentrate. Sensory evaluation revealed that the contents of sugar and total free sugar were highest when the mixing ratio among omija extract, mung bean juice and sugar was 1:1:20%, indicating that these conditions produced the most attractive color and highest overall acceptability. Study 3 was designed to determine the optimum dilution magnification for omigalsu. Sensory evaluation during summer revealed that the omigalsu produced by mixing 54 g of omigalsu concentrate into 200 cc water of $4^{\circ}C$ or $80^{\circ}C$ was most preferred, while during winter. Overall, the optimum dilution magnification for omigalsu was 4.7~5.4.

• 한국포장학회지
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• 제19권2호
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• pp.75-80
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• 2013

녹두, 고구마, 물밤 전분에 propylene oxide를 0~18% 첨가하여 하이드록시프로필화 전분을 제조하여 하드캡슐 제조시 젤라틴 대체제로서의 가능성을 검토하였다. RVA 시험결과 propylene oxide 첨가량이 증가할수록 호화온도와 setback은 감소했고 최고 점도와 breakdown은 증가하였다. 팽윤력은 녹두의 경우 propylene oxide 양이 12% 이상 첨가되었을 때 급격히 증가하였고 고구마와 물밤은 9% 첨가했을때부터 증가하기 시작하였다. 투명도는 녹두가 다른 전분보다 가장 높았으며 propylene oxide 첨가량에 유의적으로 증가했고 고구마와 물밤의 경우 하이드록시프로필화 전분이 일반 전분보다는 증가했으나 propylene oxide의 양에 따른 경향성은 보이지 않았다. 붕해도 시험에서는 물밤의 경우 propylene oxide 6% 이상 첨가하였을 때 완전히 용해되었고 녹두와 고구마는 12% 이상 첨가되었을 때 완전히 용해되었다. 본 실험에서는 하이드록시프로필화 전분이 젤라틴 또는 동물성단백질을 기본으로 제조된 하드캡슐의 대체제로써 의약 산업에서 활용될 수 있는 가능성을 보여주었다. 본 연구결과를 토대로 하이드록시프로필화 전분 필름의 물성, 온도와 pH에 따른 붕해도 실험등이 추가 연구된다면 전분 하드캡슐로 상용화도 가능할 것이라 생각된다.

• 한국식품과학회지
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• 제10권4호
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• pp.415-422
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• 1978

한국산 두류중 대두를 제외한 팥, 녹두, 강남콩에 대한 일반성분의 분석, 용해도에 의한 단백질의 분별(分別) 정량(定量) 및 polyacrylamide gel disc electrophoresis를 수행한 결과는 다음과 같다. 1) 일반성분으로는 지방이 적어 1%미만이었고 탄수화물은 60% 내외로 많았으며 단백질은 $20{\sim}25%$ 이었다. 2) 단백질중 총 globulin 함량은 $46{\sim}59%$로 대두에 비해 적었고 녹두>강남콩>팥의 순이었다. Albumin은 대두와 비교할 때 강남콩만 비슷하였고 팥, 녹두는 떨어졌으며 대신 glutelin의 함량이 많아 $10{\sim}19%$의 범위에서 팥>녹두>강남콩의 순이었다. 3) 전기영동(電氣泳動) 결과 전(全)단백질을 pH 7.6 완충액으로 추출한 것은 팥, 녹두, 강남콩에서 각각 9, 12, 11개의 band를 보였으나 pH 4.8 완충액으로 추출한 것은 분리가 더 되 어 각각 13, 13, 12개의 band를 보였다. Water extract의 경우는 팥, 녹두, 강남콩에서 각각 10, 8, 9개의 band를 보였으며 이 중 albumin획분(劃分)은 각각 8, 9, 7개, globulin 획분(劃分)은 모두 4개의 band를 보였다. 세가지 두류의 globulin 획분(劃分)중 Rm 치 $0.05{\sim}0.07$사이의 band는 모두 water extract에서 나타나지 않았던 것으로 물에 녹지 않는 globulin 고유의 band인 것으로 생각된다.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2003년도 춘계 학술발표대회
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• pp.103-103
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• 2003

This study was carried out to investigate of the biologically active components in germinating Mung bean(Phaseolus radiata L.) and Buckwheat (Fagopyrum esculentum Moench) seeds. During the initial germination, germination ratio of 24 hours pre-soaking Mung bean and Buckwheat seeds were higher about 2∼3% than that of non-soaking. This experiment also was peformed to observe cytotoxic effect of the germinating seeds(germination length : 2, 5, 10mm) extracts against cancer cell lines including human lung carcinoma(Calu-6), human breast adenocarcinoma(MCT-7), human great intestine carcinoma(Caco-2) and human leukemia carcinoma(AML-2/WT). The growth of the cancer cells in medium containing Mung bean and Buckwheat extracts were significantly inhibited degree in proportion to the length of germination seeds, Especially, the results show that a significant shrinkage of Calu-6 cells was observed when the cells were exposed into extract of 10mm germination seeds in germinating Mung bean and Buckwheat seeds.

• 대한화학회지
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• 제5권1호
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• pp.15-17
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• 1961

A ninhydrin positive substance(formed during germination of Mung Bean) which on a 2-dimensional chromatography(BuOH-HAc, and$ PhOH-NH_2$ gave a spot above glutamic acid was isolated by cutting out the appropriate spot on the paper and extracting the paper with water. Hydrolysis of this substance with $2N H_2SO_4\;or\;3N\;HCl\;at\;120^{\circ}C$ for 15 hours gave the spot of mainly glutamic acid, alanine and very faint of glycine and cysteine on a paper chromatography. It is suggested that the reaction of ${\gamma}$-glutamyl-cysteinecyl-glycine + L-alanine in the presence of ${\gamma}$-glutamyle transferase ${\rightarrow}$ ${\gamma}$-glutamyl-alanine + cysteinyl-glycine, takes place in germinated Mung Bean.