• 한국식품조리과학회지
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• 제6권2호
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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.

• 한국식물병리학회지
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• 제11권1호
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• pp.30-38
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• 1995

Anthracnose fungi associated with soybean (Glycine max), small red bean (Vigna angularis), and green bean (Phaseolus radiatus var. aurea) were compared with respect to cultural characteristics, morphological aspects, and pathogenicity. From the legumes, four different species of Colletotrichum were identified based on their morphological characters : C. truncatum, C. destructivum, C. trifolii and C. gloeosporioides. Colonies of Colletotrichum spp.on culture media varied in colour and growth habits depending upon the media and isolates. In general, formation of conidia, setae, and perithecia on water agar leaf medium was better than that on potato dextrose agar medium under near ultraviolet light. In cross inoculation tests, isolates of C. truncatum, c. destructivum, C. trifolii and C. gloeosporioides could infect soybean, small red bean, and green bean at different growth stages. There were some differences in pathogenicity or susceptibility depending on crops tested. C. truncatum was the most virulent and major pathogenic species among the four species.

• 한국식품과학회지
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• 제37권2호
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• pp.189-193
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• 2005

팥 1차, 2차 및 3차 침출액의 조사포닌 함량은 각각 0.82, 1.44 및 1.52mg/g으로서 침출 횟수가 늘어남에 따라 증가하였다. 팥 침출액에 ${\alpha}-amylase$ 처리시 ${\circ}Brix$가 $1.0{\circ}Brix$ 정도 증가하였으며, ${\circ}Brix$의 증가는 효소처리보다 침출 횟수에 의해 더 큰 영향을 받았다. 침출액의 pH는 효소처리에 의해 감소하는 경향을 나타냈으며 3차 침출액에 ${\alpha}-$와 ${\beta}-amylase$를 동시 처리한 경우 pH 4.7로서 대조구(pH 6.2)보다 많이 낮아졌다. 색도의 경우 일반적으로 효소처리에 의해 침출액의 L값이 감소하고 a와 b 값은 모두 증가하는 경향을 보였으며 이는 육안으로 충분히 관찰할 수 있었다. 팥의 3차 침출액을 사용하여 음료 시제품을 제조한 결과 관능적인 면에서 적용이 가능한 것으로 판단되었다.

• 한국식품조리과학회지
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• 제6권4호통권13호
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• pp.9-14
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• 1990

The emlsifying properties of small red bean protein isoates were evaluated through their emulsion capacity and stability of the resulting emulsions. The influence of pH, Sodium Chloride and heat treatment on the efficiency of small red bean protein isolates as emulsifying agents was studied. The surface hydrophobicity (So) of small red bean protein islates also examined. The results were obtained as follows; 1. The emusion capacity of small red bean protein isolates was high at pH 11, low at pH 3 and decreased by heat treament. With addition of NaCl, emulsion capacity decreased steadily and showed lowest value when 0.2M NaCl was added. 2. The emulsion stability at pH 4.5 and heat treatment over $60^{\circ}C$ decreased emulsion stability at pH 4.5. When NaCl was added, emulsion stability was generally increased. 3. The surface hydrophobicity of small red bean protein isolates showed the highest value at pH 3 and lowest at pH 11 and increased as the heating temperature increased When 0.2 M NaCl was added, surface hydrophobicity also increased at pH 4.5.

• 대한가정학회지
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• 제28권2호
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• pp.37-45
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• 1990

The purpose of this study was to determine the foaming properties of two small red bean protein isolates at various conditions. Data concerning the effects of pH, temperature, MaCl concentration, sugar concentration and protein concentration on the properties such as solubility, foam expansion, foam stability were presented. The results were summarized as follows : 1. The crude protein contents of two small red beans were 26.14% and 22.71%. The percentage of nonpolar amino acid group was the highest and that of sulfur containing amino acid group was the lowest. 2. Protein solubility showed the minimum at pH 4.5 which is isoelectric point of small red bean protein isolate adn heat treatment lowered solubility(P<0.05). At pH 4.5, solubility increased sighificantly as 0.4M NaCl was added. However, the effect of sugar concentration in the solubility was not significant. 3. Foam expansion of two small red bean protein isolates was high at pH 4.5 and heat treatment at 10$0^{\circ}C$ lowered foam expansion(P<0.05). While addition of NaCl, sugar did not affect the foma expansion, gradual increment of the protein isolates concentration up to 9% decreased the foma expansion slightly. 4. Foam stability was significantly high at pH 4.5 and heat treatment at 10$0^{\circ}C$ lowered foam stability. Addition of sugar caused slight decrease in foam stability. From 1% to 9% suspension, foma stability increased significantly as protein concentration increased(P<0.05)

• 한국식품과학회지
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• 제33권2호
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• pp.184-189
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• 2001

팥과 녹두의 가해해충 살충을 위한 감마선과 methyl bromide(MeBr) 훈증 처리가 두류의 수침 시 용출 성분에 미치는 영향을 비교 검토하였다. 팥과 녹두를 $20^{\circ}C$에서 16시간 침지시킨 후 용출액의 성분을 분석한 결과, 고형분과 환원당 함량은 감마선 조사선량에 따라 증가하였는데 녹두에 비해 팥이 두드러졌다. 그리하여 5 kGy 이상 조사구에서는 유의적으로 증가하였으나 살충선량인 2.5 kGy 범위에서는 변화가 크지 않았다. MeBr 처리된 팥의 고형분 함량은 7.5 kGy 조사구와 유사한 수준의 변화를 보였으나 전반적으로 대조구와 거의 유사한 함량을 보였다. 용출액의 pH는 처리구에 따라 일정한 변화를 보이지 않았다. 용출액의 색도는 감마선 조사선량의 증가에 따라 두 시료에서 명도(L)의 감소와 적색도(a) 및 황색도(b)의 증가현상이 점차 나타났으며, 훈증처리 시료에서는 이 같은 현상이 매우 심하여 전반적 색차(${\Delta}E$)가 팥은 10 kGy, 녹두는 30 kGy 이상 조사된 시료와 유사한 값을 보였다. 수침에 따른 유리아미노산의 용출은 팥의 경우 asparagine, glutamic acid, alanine, valine 등이, 녹두의 경우asparagine, glutamic acid, proline, valine 등이 용출 비율이 높았으며, 조사선량이 증가함에 따라 총 유리아미노산의 용출 함량은 높게 나타났다. 그러나 MeBr 훈증 처리구의 유리아미노산 함량은 대조구보다 낮은 값을 보였다. 팥과 녹두 용출액의 고형분과 환원당 함량은 감마선 조사선량과 매우 높은 정의 상관관계를 보여주었다.

• Journal of Biosystems Engineering
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• 제23권5호
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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.

• 한국식품조리과학회지
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• 제28권1호
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• pp.41-49
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• 2012

This purpose of this study was to develop a tea with small red bean which have been known to have effect regarding anti-obesity, fatigue recovery, edema recovery, blood circulation, etc. In order to provide baseline data for small red bean tea we investigated the general components, antioxidative effect and proanthocyanidin analysis in small red beans[Phaseolus angularis W.F. Wight.]. Physicochemical analysis(pH, sugar content, salinity, turbidity), color, anti oralmicrobial activity, content of saponin and sensory test of small red bean with different boiling time in 8 minutes(SR1), 16 minutes(SR2), 24 minutes(SR3), 32 minutes(SR4), 40 minutes(SR5) was also measured. It was shown that the crude fat, carbohydrate, moisture, crude protein, crude ash content of small red bean were 1.0%, 63.9%, 12.8%, 18.7%, 3.6%. DPPH free radical scavenging activity, the total phenolic compounds content and flavonoid content increased significantly (p<0.001). The results of analyzed proanthocyanidin was distinguished by characteristic UV-visible spectra with absorption maximum at 320 nm($t_R$ 7.589 min). As the boiling time(8 minutes:SR1, 16 minutes:SR2, 24 minutes:SR3, 32 minutes:SR4, 40 minutes:SR5) of small red beans increaseds, the pH significantly decreased(p<0.001). The sugar content, salinity and turbidity significantly increased(p<0.001). Moreover, Hunter L, a and b values, crude saponin also increased(p<0.001). The results of analyzed activity against oral bacteria, S. mutans, S. sobrinus, P. intermedia and P. gingivalis showed a higher antibacterial activities than E. coli and S. aureus. MIC was measured that S. mutans, S. sobrinus, P. intermedia and P. gingivalis showed a lower MICs than E. coli and S. aureus. The results regarding sensory test measures, In case of color, refreshing taste and overall quality, SR3 had the highest preference overall among tested samples. In cases conceming odor and taste, SR5 had the highest preference and with regards to sweetness and saltyness, SR4 had the highest preference.

• 동아시아식생활학회지
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• 제5권3호
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• pp.239-246
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• 1995

This study was prepared to optimize $\alpha$-azuki bean powder content by sensory evaluation method when manufacturing bread with added $\alpha$-azuki bean powder. These sensory characteristics were designed to investigate sensory evaluation about appearance, color, texture, taste and overall acceptability of small red bean bread by balanced incomplete block design. According to evaluated mean of adjusted treatments, appearance was represented high value in bread with added 3% and 6% $\alpha$-azuki bean powder than bread without $\alpha$-azuki bean powder. Bread without $\alpha$-azuki bean powder was revealed maximum sensory score value of color among whole treatments and vread with added 6% $\alpha$-azuki bean powder was revealed second highest sensory value. As $\alpha$-azuki bean powder content increased, sensory score of texture, taste and overall acceptability increased. and bread added 12% $\alpha$-azuki bean powder revealed maximum sensory score. On the results of this research about sensory characteristics for manufacturing bread with added $\alpha$-azuki bean powder, bread with added $\alpha$-azuki bean powder was considered optimum when12% $\alpha$-azuki bean powder was added wheat flour because of highest score of texture, taste and overall acceptability in spite of lower score of appearance and color.

• 한국식품과학회지
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• 제29권5호
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• pp.854-859
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• 1997

옛부터 민간요법으로 사용되었던 팥, 녹두 및 검정콩 추출액의 이화학적 특성을 비교 검토하였다. 세가지 원료 두류 중 팥과 녹두는 탄수화물이 많이 함유되어 있었고 검정콩은 조단백질과 조지방 함량이 높았으나 두류 추출액들은 원료의 함량과는 상관없이 모두 비슷한 수준을 나타내었다. 유리당에 있어서 팥 추출액에는 fructose가, 녹두 추출액에는 fructose와 glucose가 그리고 검정콩 추출액에 있어서는 glucose와 maltose가 검출되지 않았고, 두류의 특징이라고 하는 삼당류인 raffinose와 사당류인 stachyose가 세가지 두류 추출액에 모두 상당량 함유되어 이들 기능성 올리고당에 대한 관심이 기대된다. 두류 추출액에서 17종의 유리 아미노산이 검출되었는데 이 중 arginine, aspartic acid, glutamic acid 및 serine의 함량이 상당히 높았으며 녹두 추출액에서는 팥과 검정콩 추출액에서 검출되었던 유리 아미노산인 cystine이 검출되지 않았다. 팥, 녹두, 검정콩 추출액에서 칼슘, 칼륨, 나트륨, 인 및 철의 5가지 무기질 함량을 측정한 결과 칼륨의 함량이 가장 높게 나타났으며 그 다음으로는 인, 나트륨, 칼슘, 철의 함량순으로 분석되었다. 검정콩 추출액이 460 nm와 540 nm에서의 흡광도가 가장 높았고, 색도는 세 가지 두류 추출액 중 가장 낮은 수치를 나타내어 일관성이 있는 결과를 나타내었다.