• 한국식품조리과학회지
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• 제22권5호통권95호
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• pp.583-590
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• 2006

This study was carried out to investigate the acceptable ratio of Sulgidduk with added soybean curd residue powder. The moisture content of Sulgidduk with added soybean curd residue powder (0${\sim}$ 10%) ranged from 40.54 ${\sim}$41.38%, and there were no significant differences between the addition of soybean curd residue powder and control. There were also no significant differences in swelling power and pore ratio from control to the addition of 4% soybean curd residue powder. However, these decreased with increasing addition of soybean curd residue powder of more than 6%. The L (lightness) value decreased with increasing addition of soybean curd residue powder, but the a (redness) and b (yellowness) values increased significantly. As the amount of soybean curd residue powder increased, the hardness, cohesiveness, springiness and gumminess decreased, and, the decrease was especially significant with addition of more than 6%. With increases in the storage period, the hardness, springiness and gumminess increased, while cohesiveness decreased for all additions of soybean curd residue powder. In sensory evaluations, Sulgidduk with the addition of 4% soybean curd residue powder was the most preferred with regard to overall quality. These results indicated that the Sulgidduk with 2% and 4% added soybean curd residue powder exhibited the best quality.

• 한국육종학회지
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• 제42권4호
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• pp.329-338
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• 2010

Drought, salinity and flooding are three important abiotic factors limiting soybean production worldwide. Irrigation, soil reclamation, and drainage systems are not generally available or economically feasible for soybean production. Therefore, productive soybean varieties with tolerance are a cost effective means for reducing yield losses due to these factors. Genetic variability for higher tolerance to drought, salt and flooding is important. However, only a small portion of nearly 200,000 world soybean accessions have been screened to find genotypes with tolerance for use in breeding programs. Evaluation for tolerance to drought, salinity and flooding is difficult due to lack of faster, cost effective, repeatable screening methods. Soybean strains with higher tolerance to the above stresses have been identified. Crosses with lines with drought, salt and flooding tolerance through conventional breeding has made a significant contribution to improving tolerance to abiotic stress in soybean. Molecular markers associated with tolerance to drought, salt and flooding will allow faster, reliable screening for these traits. Germplasm resources, genome sequence information and various genomic tools are available for soybean. Integration of genomic tools coupled with well-designed breeding strategies and effective uses of these resources will help to develop soybean varieties with higher tolerance to drought, salt and flooding.

• 약학회지
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• 제45권3호
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• pp.293-301
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• 2001

Genetically modified organism (GMO) using recombinant DNA technique has been exponentially increased, however there are still arguments for the safety of GM foods. The objective of this research was to compare the allergens of GM soybean(Roundup Ready$^{TM}$) with conventional soybeans. Each soybean extracts were prepared as crude extracts, heated extracts, and as heated and simulated gastric quid (SGF)-digested samples to characterize the stability of allergens to physicochemical treatment. Positive sera from 20 soybean-sensitive patients and control sera from 5 normal subjects were used to identify the endogenous allergens in soybeans. Specific-IgE binding activities to each soybean preparations were evaluated by ELISA and immunoblot technique. In ELISA result, IgE binding activities of positive sera to soy crude extracts generally showed two fold higher mean value than those of control sera, how-ever there was no significant difference between GM soybean and natural soybean varieties. Extracted proteins form each of the soybean preparations were separated with SDS-PAGE. The band pattern of GM soybean was very similar to those of natural soybean varieties. Immunoblots for the different soybeans revealed no differences in IgE-binding protein patterns, moreover, disclosed five prominent IgE-binding bands (75, 70, 50, 44 and 34 kDa) in crude extracts, four (75, 70, 44 and 34 kDa) in heated preparations, one (50 kDa) in heated and SGF-digested preparations. These IgE binding bands were consistent with previously reported results on the soybean. These results indicate that GM soybean (Roundup Ready$^{TM}$) is no different from natural soybean in terms of its allergen.gen.

• 대한약학회:학술대회논문집
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• 대한약학회 2003년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.2-2
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• pp.132.3-133
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• 2003

The purpose of this study was to investigate the effect of manufacturing process for food on allergenicity of soybean or soybean products. Crude extracts of each soybean (SB), weaning diet A (WA) and B (WB) or soybean paste C (SC) and D (SD) were digested a simulated gastric fluid (SGF) to characterize the physicochemical stability of allergens. Allergens of each smaple except a SB (82, 39, 35 kDa) were not rapidly digested in SGF. The endogenous allergens in each sample were separated by gel electrophoresis and immunobloted with serum from soybean-sensitive patients of normal subjects. (omitted)

• Applied Biological Chemistry
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• 제34권1호
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• pp.61-66
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• 1991

내당 내알콜성 균주인 S. cerevisiae D1을 이용하여 알콜 발효를 할 때 ethanol 생산성을 증대시키기 위하여 발효시 soybean meal을 첨가하여 발효에 미치는 영향에 관해서 연구한 결과 다음의 결론을 얻었다. 알콜 발효시 soybean meal의 영향을 보면 초기 glucose 농도를 350g/1로 하였을 때 soybean meal첨가에 의해 ethanol 생산량이 증가하고 생균수도 증가하였으며 soybean meal 첨가 농도가 2%일 때보다 4%일 때 더 큰 중가를 보였다. Soybean meal을 water-soluble fraction과 lipidic fraction으로 분획 하여 첨가하였을 때는 water-soluble fraction은 whole-soybean meal과 거의 같은 ethanol 생산량의 증가를 보였지만 lipidic fraction은 거의 영향을 미치지 않았다. 초기 glucose 농도를 달레하고 발효하였을 때는 soybean meal을 4 % 첨가시 초기 glucose농도와 상관없이 ethanol 생산 속도가 증가하였다. Ethanol 첨가에 의해 glucose소비 속도가 감소하였고 soybean meal을 4% 첨가시 glucose소비 속도가 증가하였지만 ethanol을 첨가한 경우의 소비 속도를 첨가하지 않은 경우의 소비 속도에 대한 비율로 나타내면 soybean meal 첨가와 상관없이 같은 값을 나타내었다. 따라서 soybean meal 첨가시 ethanol 생산량이 증가하는 이유는 내알콜성 증가보다는 결집된 영양소를 보충해주기 때문이라고 추측된다.

• 한국식품조리과학회지
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• 제13권1호
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• pp.78-85
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• 1997

본 연구에서는 응고제의 종류를 달리하여 제조한 두부의 텍스쳐 특성을 알아보기 위해 기계적 측진과 관능검사를 실시하였고, 두부 제조시 부산물로 생기는 두부순물의 일반성분, 올리고당, 아미노산을 분석하여 비교하였으며, 콩분말, 두유, 두부순물의 단백질 pattern을 전기 영동을 실시하여 알아보았다. 1. 두부의 기계적 견고성, 응집성, 탄력성, 검성은 수분함량이 적었던 염화칼슘두부와 염화마그네슘두부가 황산칼슘두부, 글루코노델타락톤두부보다 컸다. 2. 두부의 관능검사 결과 텍스쳐는 황산칼슘두부, 글루코노델타락톤두부가 수분함량이 많아 부드럽고 매끈하다고 평가되었으나 글루코노델타락톤두부는 신맛을 강하게 나타내었다. 3. 동결건조한 글루코노델타락톤두부에서 나온 두부순물에는 상데적으로 arginine이 가장 많았으나, 나머지 3종류의 주부순물의 아미노산 중에는 glutamic acid가 가장 많았다. 4. 두부 순물에 함유된 주요 당은 fructose, glucose, sucrose, raffinose, stachyose였으며 당의 총 함량은 12-13 g/l 내외로 순물간에 차이가 별로 없었다. 5. 전기영동결과 콩분말과 두유에서는 콩단백진의 주요 획분인 glycinin과 $\beta$-conglycinin이 나타났으나 두부 순물에서는 저분자량의 band 만이 나타났다.

• 한국산업정보학회논문지
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• 제7권3호
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• pp.32-37
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• 2002

본 연구에서는 생 대두의 약열 성으로 대두의 분말 화시 마찰열에 의한 영양소가 파괴되며 생 대두 안에 수분과 단백질, 지질의 엉킴 현상으로 대두의 분말화가 어려운 실정이다. 전지활성 생 대두 미세 분말은 저온 가열처리에 의해 리폭시게나이즈와 같은 효소를 파괴시키지 않는 방법의 일환으로서 원적외선 건조방법을 이용하여 대두분말의 품질이 우수한 분말 제조법의 개발로 산업화함으로써 국민건강에 기여할 수 있다고 하겠다.

• 한국식품조리과학회지
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• 제9권4호
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• pp.293-297
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• 1993

This study aims to seek ways to improve frying stability of soybean oil which is widely used for deep frying while at the same time attempting to develop new frying oil and fat of high quality. Taking soybean oil as a control group, the study fried frozen potatoes with hydrogenated soybean oil with iodine value ranging from 60 to 110 for 15 hours. The test results showed that in frying stability, hydrogenated soybean oil with iodine value of 87 and 63 was superior to normal soybean oil and hydrogenated soybean oil with iodine value of 111(P<0.05). In sensory evaluation, however, no significant difference can be detected among groups(P>0.05). The correlation between physicoche-mical properties and sensory evaluation results was highest for smoke point and viscosity. This study concludes, therefore, that hydrogenated soybean oil with iodine value of 60~90 is better than normal soybean oil as deep-frying oil.

• 미생물학회지
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• 제1권1호
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• pp.26-29
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• 1963

1. Cooked soybean was fermented for about a week by Bacillus megatherium 88-3, D-28 and D-28a; and compared with the cooked soybean which was not fermented, this fermented soybean showed much increase in vitamin $B_{12}$ and $B_2$, while vitamin $B_1$ decreased. 2. In the process of fermenting the cooked soybean, Bacillus megatherium, 88-3 is the bacteria which produces brown pigment; and Bacillus megatherium D-28 and D-28a is the bacteria which produces yellow pigment. 3. In weight, fermented soybean-fed rat showed more increase than the unfermented soybean-fed rat. But the growth of the rat fed with Bacillus megatherium 88-3 fermented soybean was not good. Probably, this phenomenon came from the trouble in rat's metabolism by brown pigment. 4. In food efficiency, Bacillus megatherium D-28a is 4.3% lower than Bacillus megatherium B-938, but it is 17.l% higher than the unfermented cooked soybean. Bacillus megatherium 88-3, which is 47.1% lower in food efficiency than the unfermented cooked soybean, has been found "not good" in the growth of rat.th of rat.

• 동아시아식생활학회지
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• 제20권1호
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• pp.187-192
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• 2010

The study investigated the effect of rice particle size on the physicochemical properties of soybean porridge prepared at different pH. Redness, yellowness and viscosity of soybean porridge increased according to the rice particle size. Protein content of soybean porridge was increased 2-fold, compared to that of rice porridges. Total amino acid content of soybean porridge was 1,821.2 mg/100 g and that of rice was 1,719.1 mg/100 g. Lysine and threonine contents of limited amino acid of soybean porridge were increased. Half grain rice soybean porridge exhibited the highest sensory scores. The results indicated that half grain size soybean porridge is preferred, both physicochemically and nutritionally.