• Korean journal of food and cookery science
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• v.6 no.2
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• pp.7-14
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• 1990

This study has been carried out in order to investigate the physicochemical properties of two small red bean starches. Some of rheological properties of the starch gels were also studied by experiments of various starch concentrations. Water binding capacity of black bean starch was 172.3% and that of red bean starch was 199.0%. Black bean starch had lower swelling power than red bean starch, but the solubility of the black bean starch was higher. When the temperature increased from 60$^{\circ}C$ to 70$^{\circ}C$, the transmittance of two starches rapidly increased. The gelatinized temperature in DSC for black bean was 66.2$^{\circ}C$ and that for red bean was 66.0$^{\circ}C$. Black bean and red bean starches had the blue vlaues of 0.55 and 0.56 and the alkali numbers of 4.40 and 4.13. The molecular weight of amylose was 40,000 and 33,611. The amylose contents of two starches were same at 52%. Brabender Amylographs of two small red bean starch pastes showed C pattern, which is stable. The results of compression test pointed out that TPA parameters varied with the change of storage time, and black bean starch gels had the higher TPA value. The retrogradation study by glucoamylase digestion method revealed that red bean starch gels were more easily retrogradated than black bean. X-ray diffraction patterns of two small red bean starches were A pattern, and diffraction peaks disappeared with gelatinization of starches.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.662-667
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• 2001

Some biological activities and isoflavone (daidzein, genisten) contents were investigated from chungkugjang (CK) fermented with black beans and Bacillus strains at 42$^{\circ}C$ for 72 hr. n antibacterial activity, black bean CK fermented with Bacillus megaterium SMY-212 was higher than that ferment4d with B. subtilis. In both CK the methanol extract fo large black bean CK was more effective than that of small black bean CK was more effective than that of small black bean. Hydrogen-donating activity of methanol extract of chungjugjang (MEC) prepared with large and small black soybean showed to be 76.4 and 75.5%, respectively. Hydrogen-donating activity of MEC prepared with B. subtilis and SMY-212 was slightly highter than that without both strains. MEC of large black bean was higher in nitrite-scavenging activity than that of small black bean, and black bean CKs fermented with B. subtilis and SMY-212 have no difference in nitrite-scavenging activity B. subtilis and SMY-212. MEC of black bean showed strong antioxidative activity against peroxidation of linoleic acid and $H_2O$$_2$-FeSO$_4$-induced peroxidation of rat liver homogenate. MEC of black bean with Bacillus strains was higher in antioxidative activities than that of black bean without Bacillus strains. Contents of isoflavone (daidzein, genistein) were gradually increased during fermentation of CK. The isoflavone content was slightly higher in large black bean CK than in small black bean CK.

• Food Science and Preservation
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• v.21 no.3
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• pp.404-411
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• 2014

This study was carries out to analyzed the antioxidant activities of extracts extrated from soybean and small black bean for the development of functional materials. Yields of hot-water and ethanol extracts were higher in the soybean than small black bea, and yields of hot-water extracts were higher than ethanol extracts. Total phenol contents were 26.22 mg/g in the ethanol extracts from small black bean, and were higher than those in the soybean extracts. Total flavonoid contents were 30.52 mg/g of hot-water extracts from small black bean. The EDA values were increased by the increase of extract concentrations and were high in the hot-water and ethanol extracts from bean and small black bean The EDA values was high in the extracts of small black bean from low concentrations. The SOD-like activity of hot-water and ethanol extracts from small black bean was higher than those of soybean extracts. The SOD-like activity was 73%, 62% of the hot-water and ethanol extracts from small black bean in 10 ml/mL extract concentration, respectably. The nitrite scavenging ability was high extracts from soybean was 47.60% in pH 1.2, Those of hot-water extracts were higher than in ethanol extracts in 10 ml/mL extract concentration. The xanthine oxidase inhibitory activities were increased by the increase of extract concentrations and were high in ethanol extracts from small black bean of low concentration. The xanthine oxidase inhibitory activities was hot-water extracts from soybean were higher than 5 ml/mL extract concentration than those of other extracts. The inhibitory activities of tyrosinase were increased by increase of extract concentrations and were high each other 42.05%, 45.67% of hot-water and ethanol extracts from small black bean in 10 ml/mL extract concentration. Reducing power was increased by increase of extract concentrations in extracts of small black bean, and were high more than double in hot-water and ethanol from small black bean than extracts of soybean.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.936-941
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• 2000

To assess functional properties of chungkugjang (CK), a traditional Korean soyfood, fermented with black beans at $42^{\circ}C$ for 72 hrs, some biological activities of methanol extract of CK and the changes in phytoesterogen (daidzein, genistein) contents during fermentation were investigated. The methanol extract of CK (MEC) prepared with soybean had no or a little antibacterial activity. MEC prepared with black bean inhibited the growth of all bacteria tested, and MEC of small black bean was higher in antibacterial activity than that of large black bean. Hydrogen-donating activities of MEC of large and small black bean were 76.4 and 75.5%, respectively, which were higher than that of soybean being 67.3%. Nitrite-scavenging activity was found to be above 90% in all MECs tested as compared with control group. MEC showed strong antioxidant activities against both peroxidation of linoleic acid and $H_{2}O_{2}-FeSO_{4}-induced$ peroxidation of rat liver homogenate. The antioxidant activities were high in the order of small black bean, large black bean and soybean. Contents of genistein and daidzein were gradually increased during fermentation of CK. The isoflavones were higher in black bean CK than in soybean CK and higher in large black bean CK than in small black bean CK. In black beans genistein content was about twice as much of daidzein.

• Journal of Life Science
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• v.11 no.3
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• pp.284-290
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• 2001

Changes in chemical components of small black bean chungkugjang(SBBC) added with kiwi and radish as foodstuffs to repress off-odor and enhance the quality of SBBC suring fermentation were investigated. Optimal pretreatment conditions of small black bean suitable to the fermentation of chungkugjang were 3 hrs of soaking time 1.5 times of ratio of water to black bean. 1.0 atm of high pressure, 20 min of heating time, cutting and crushing of heat-treated black bean. Moisture content of SBBC was remarkably lower than that of soybean chungkugjang(SBC) as control. Crude protein of SBBC was in the range 23.37∼25.71% and higher than that of SBC, Crude lipid of SBBC was lower than that of SBC. Crude lipid of SBBC added with kiwi and radish paste was decreased than that of SBBC without two foodstuffs. pH of SBBC were rapidly increased to 24 hrs of fermentation and gradually increased thereafter. Total acidity was shown to be reversely decreased as compared to pH tendency. Reducing sugar was increased to 24 hrs of fermentation and then decreased. In SBBC and SBC, potassium was the most abundant followed by phosphorus, magnesium and calcium.

• Journal of Biosystems Engineering
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• v.23 no.5
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• pp.481-490
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• 1998

A computer vision system to measure low flow rate of solid particles was developed and tested to examine its performance with various sized 7 kinds of seeds, perilla, mung bean, paddy, small red bean, black soybean, Cuba bean and small potato tuber. The test was performed for two types of particle flow, continuous and discontinuous. For the continuous flow tested with perilla, mung bean and paddy, the tests resulted correlation coefficients for the flow rates measured by the computer vision and direct method about 0.98. Average errors of the computer vision measurement were in a range of 6∼9%. For the discontinuous flow tested with small red bean, black soybean, Cuba bean and small potato tuber, the tests resulted correlation coefficients for the flow rates measured by the computer vision and direct method 0.98∼0.99. Average errors of the computer vision measurement were in a range of 5∼10%. Performance of the computer vision system was compared with that of the conventional optical sensor to count particles in discontinuous flow. The comparison was done with black soybean, Cuba bean and small potato tuber, and resulted that the computer vision has much better performance than the optical sensor in a sense of precision of the measurement.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.854-859
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• 1997

In order to compare physicochemical properties of aqueous extract in 3 beans (small red bean, mung bean, black soybean), proximate composition, free sugars, free amino acids, minerals, absorbance and surface refractance color were investigated. Regardless of raw materials composition, the 3 beans extracts had similar proximate compositions. Free sugar analysis showed that fructose, glucose, sucrose, maltose, raffinose and stachyose were varied among the extracts. Raffinose and stachyose were the major sugar and fructose was measured only in black soybean and glucose was merely found in small red bean. Seventeen free amino acids in beans extract were analysed in the extracts. Among the free amino acids, arginine, aspartic acid, glutamic acid and serine were the main amino acids. Black soybean extract had maximum absorbance at 460 nm and 540 nm. L value of black soybean extract was lower than those of small red bean and mung bean.

• Korean Journal of Environmental Biology
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• v.34 no.4
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• pp.346-352
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• 2016

To investigate the oviposition preference and development of azuki bean weevil (Callosobruchus chinensis L.), the following six different leguminous seeds were used in this study: red bean (Vigna angularis (Willd.) Ohwi & Ohashi), black soybean (Glycine max (L.) Merr.), soybean (Glycine max (L.) Merr.), seoritae (Glycine max (L.) Merr.), small black bean (Rhynchosia nulubilis) and kidney bean (Phaseolus vulgaris var. humilis Alef.). In the study of oviposition preference, the numbers of eggs per leguminous seed on red bean, black soybean, soybean, seoritae and small black bean were 1.23, 0.61, 0.69, 1.05 and 1.13, respectively. The maximum daily number of eggs was observed at 48 hours and the minimum was at 96 hours. According to each host leguminous seed, developmental time for each host seed was different. The shortest adult emergence time was on red bean (25.27 days). The other five leguminous seeds increased or doubled the adult emergence time. Adult emergence rates feeding on red bean, seoritae, black soybean, soybean, small black bean were 83.33%, 28.23%, 27.87%, 20.44%, and 11.59%, respectively. Emergence rate on red bean was four times higher than the rate on other seeds. The longevity of emerged female adults was almost all longer than that of males. The male adults weighed the lowest of feeding on small black bean. Female adults weighed the lowest of feeding on soybean. Adult weights were the heaviest for both males and females feeding on red bean. As a result, hosts of azuki bean weevil could decrease oviposition rate, emergence rate, adult longevity, and adult weight but increase emergence time. Especially in kidney bean, adult was not completely emerged. No eggs were laid. These results suggest that there might be emergence inhibitors in kidney bean. These imformation might be used to control damages caused by azuki bean weevils.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.728-734
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• 2017

After being subjected to different cooking methods, small black beans (Rhynchosia nulubilis) were investigated in order to assess the effects of the retained bioactive compounds. Using uncooked, pan broiled, boiled, steamed, and pressure cooked beans, the inhibitory effects of MCF-7 cell migration were evaluated at protein concentrations of 40, 160, and $640{\mu}m/mL$, using the Boyden's chamber assay. All protein concentrations (40, 160, and $640{\mu}m/mL$) of pan broiled beans showed significant reduction (59.83, 32.48, and 21.37%, respectively) in the rate of cell migration to the lower chambers (p-value less than 0.001). Estimated cell migration rates correlated to the exponential decay between experimentally measured cell migration rates and converted samples. The range of estimated cell migration rate for each 100 mg/mL of cooked sample was as follows: pan broiled (21.16%), boiled (22.48%), steamed (22.48%), pressure cooked (29.52%), and uncooked (35.03%) beans. Our study indicated that selective modifications of cooking methods for small black beans, such as pan broiling, ameliorated the inhibitory effects of MCF-7 cell migration. This suggests that optimized cooking methods increase the nutritional contents of the cooked food.

• Korean journal of food and cookery science
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• v.32 no.2
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• pp.197-203
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• 2016

Purpose: In this study, small black beans (Rhynchosia nulubilis) that were produced in the Jungsun province of South Korea were selected for use in various cooking recipes because they are known to contain higher isoflavones and excellent antioxidant effects, as compared to any other domestic soybeans. Methods: Physicochemical and antioxidant characteristics of small black beans were analyzed with uncooked beans and four other cooking methods of pan broiling, boiling, steaming, and pressure cooking. Results: Contents of ${\beta}$-glucosides (daidzin, glycitin, and genistin) and aglycone (daidzein, glycitein, and genistein) in small black beans were significantly different depending on the cooking methods (p<0.001). The results of the experiment indicated that the amount of total polyphenol in pressure cooked beans was highest, showing a value of 7.16 mg/g (p<0.001). Most contents of isoflavones (${\beta}$-glucoside, aglycone) in uncooked beans appeared to increase after cooking. In particular, the amount of glycitein was highest in pan broiled beans ($9.63{\mu}g/g$). The total isoflavone content differed among the different cooking methods, ranging from highest to lowest in the following order : pan broiled beans ($759.49{\mu}g/g$), pressure cooked beans ($725.12{\mu}g/g$), boiled beans ($591.05{\mu}g/g$), steamed beans ($511.61{\mu}g/g$), and uncooked beans ($180.80{\mu}g/g$) (p<0.001). Conclusion: Especially, the amount of isoflavones increased significantly in pan broiled beans and pressure cooked beans, suggestive of optimized cooking methods for increasing nutritional and functional contents in cooked food.