• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.4
• /
• pp.886-889
• /
• 1999

To develope the soybean sprouting equipment(a type of cabinet) for medium amount(one bucket; 10~13kg) production of soybean sprouts, the watering system was made of four siphons and four the bottle necked water tank. Diameter of four siphons used for development of the watering system were 8, 13, 17 and 21mm, respectively and their water exhausting volumes were 40, 92, 154, 524ml/sec, respectively. The watering system can be automatically watered 524ml/sec without electric supply. The soybean sprouting equipment is consisted of four the bottle necked water tanks with the four siphons and six sprouting buckets with net shaped bottom for water draining. The soybean sprouting equipment with the watering system may be produced more than one box a day in the condition of 6~7 watering times a day at 25~30oC.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.29 no.5
• /
• pp.762-765
• /
• 2000

The changes of carnitine levels including nonesterified-carnitine(NEC), acid-soluble acylcarnitine(ASAC) and total carnitine (TC) were investigated in developing soybean sprouts. The concentrations of carnitines were determined in ungerminated and germinated soybean seeds, and in dissected axis segments and cotyledone of the germinated sprouts. Soybean seeds contain 136 nmol of TC per gram dry weight. the contents of NEC, ASAC, and TC were increased during the germination of soybean seeds. The concentrations of NEC and ASAC were highest in cotyledone and inmeristematic tissues, respectively. These data indicate that developmental differences of carnitine levels do exist in plants, and that in delveoping soybean sprouts the levels of NEC and ASAC are highest in the cotyledone and in the youngest meristem, respectively.

• Korean Journal of Food Science and Technology
• /
• v.31 no.5
• /
• pp.1235-1240
• /
• 1999

The objective of this study was to investigate the application of lipoxygenase(LOX)-deficient soybean to food processing by evaluation of processing and sensory characteristics. LOX activity of some processed products of soybean was decreased as the order of whole soy flour, defatted flour, isolated protein. Particularly the decrement of LOX activity of Hwangkeumkong having all L-1, L-2 and L-3 was so high in defatting and isolation of protein. LOX activities of cotyledon of Jinpumkong sprouts were so high. When soy milks were prepared with LOX-deficient soybeans, its beany flavor was evaluated to be weaker than that of Hwangkeumkong. And soybean sprout of Jinpumkong 2 showed less beany flavor but hypocotyl elongation was poor. The beany flavor of ice cream prepared with defatted flour of Jinpumkong 2 didn't make a significant difference from that of ice cream made with defatted milk powder. We suggest that LOX-deficient soybean may have on relatively good oganoleptic properties of processed foods, so it takes advantage of food processing.

• Korean Journal of Community Nutrition
• /
• v.11 no.1
• /
• pp.98-107
• /
• 2006

This study was performed to test food preferences of the Korean elderly for Korean elderly menu development. The elderly subjects preferred steamed rice cooked with 1.2 times water than that with 1.5 times water (p < 0.001) , whole rice grain gruel than the gruel with ground grain (p < 0.05) . Green tea powder gruels developed as a snack, there were no significant differences in the preference of the elderly between gruel with different contents of green tea powder (2, 3, $4\%$). The preferences of the salt concentration of the soup were tested by using soybean sprout soup and soybean paste soup. The elderly preferred 0.7 - $0.8\%$ salted bean sprout soup and $7\%$ soybean paste soup. The elderly preferred Kimchi cut in widths of 1 - 2 cm than that in 0.5 cm. The elderly preferred sweeter grape jam ($67\%$ vs. $50\%$ or $37\%$ sugar content) and were not concerned about chewing seeds. This result could be useful to develop menus for the elderly. (Korean J Community Nutrition 11 (1): 98$\sim$107, 2006)

• Journal of Nutrition and Health
• /
• v.17 no.4
• /
• pp.262-272
• /
• 1984

A study on the balance of essential amino acids in Korean diet and further investigation on quality of protein through optimum combination of foods using the least square method based on FAO/WHO (1973) provisional score patterns were carried out The results of the optimum gross combination are summarized as follows: 1) The first limiting amino acids of the Korean diet was found to be methionine and cysteine based on both whole egg and FAO/WHO (1973) provisional score patterns. 2) Weight ratios between rice and beef, chicken, pork, rabbit meat are 7 : 3, 4 : 1, 4 : 1, and 3 : 1. The amino acid score and the least amino acid are 100(phe+tyr), 99(thr), 111(trp), and 109(leu) for each combination. This result indicates that pork and rabbit meat can be high quality protein sources for the rice eating people. 3) Weight ratios between rice and anchovy, saury, ark shell, pollack, cuttle fish, tuna and herring are 2 : 1, 5 : 1, 3 : 2, 3 : 1, 3 : 1, 4 : 1, and 3 : 1. 4) Weight ratios between potato and rice, wheat flour are 8 : 1 and 24 : 1. Lysine, the limiting amino acid of rice and wheat flour can be complemented by combining these with potato. 5) It is possible to apply this idea on typical Korean dishes. For example, in case of soybean-sprout rice the optimum combinations of rice : soybean-sprout : pork and rice : soybean-sprout : beef are 4 : 1 : 1 and 11 : 1 : 5. It is of utmost importance to pursue further more desirable combinations with more complex food items and transform the result obtained by the computer analysis into more practical terms for practical use.

• Korean Journal of Food Science and Technology
• /
• v.31 no.3
• /
• pp.802-808
• /
• 1999

An rat liver enzyme test was carried out in order to investigate preventing effect of selested amino acids and some food extracts on ethanol induced liver toxicity in vitro. Solutions of aspartic acid, arginine, glutamic acid were prepared and treated on ethanol treated rat liver preparation. Protective effect of amino acids on lipid peroxidation was determined. Same experiments were conducted using aqueous extracts of Dried soybean sprout, Dried Alaskan pollack and Ganoderma lucidum. The TBA value indicating the lipid peroxidation decreased significantly (p<0.05) by addition of aspartate, glutamate and arginine, repectively at concentrations of $6.25{\sim}50\;{\mu}g/mL$. Similar results were observed by adding the aqueous extracts of Soybean sprout, dried Alaskan pollack and Ganoderma lucidum. The aqueous extracts added after ethanol treatment presemted more effect than added before the treatment.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.5
• /
• pp.911-916
• /
• 2004

Widely used vegetables such as onion, soybean sprout, and carrot in Korean dishes were studied to reduce losses in firmness during cook/chill storage for food service system. Blanching at 7$0^{\circ}C$ affect positively on textural properties of the three vegetables while reheating at the food service practice. Firmness of the vegetables was improved and stabilized with addition of calcium ion in blanching solution during storage at refrigeration temperature. Calcium was effective to improve or sustain firmness during blanching. The effect of calcium on firmness of blanched and cooked soybean sprout was less significant than that of carrot and onion, especially at short period of storage under refrigerated condition. In conclusion, low temperature blanching with calcium ion was effective to maintain firmness of the three vegetables before cooking while refrigerated storage of the cooked vegetables and subsequent reheating for food service system.

• Korean Journal of Food Science and Technology
• /
• v.46 no.5
• /
• pp.581-587
• /
• 2014

The antioxidant and alcohol-degrading enzyme activities of soybean sprout sugar solutions (oligosaccharide and sucrose, $50^{\circ}Bx$) were characterized under different soaking conditions. The ratio of sugar solution to sprout content was 25%, 50%, and 75% (w/w), and the soaking times studied were 1, 3, 6, 12, and 24 h. Higher 1,1-diphenyl-2-pycrylhydrazyl (DPPH) radical-scavenging activity was detected in case of the oligosaccharide solution, compared to the sucrose solution. A similar tendency was observed for alcohol-degrading enzyme activity. When the ratio of sugar solution to sprout content was 50% (w/w), the total phenol and flavonoid contents were found to be higher, compared to those observed at 20% (w/w). However, we did not observe a significant difference between 50% and 75% (w/w). Soaking time did not significantly affect the antioxidant and alcohol-degrading enzyme activities of the solutions. As a result, when oligosaccharide solution was used for soaking soy sprouts at a ratio of >50% (w/w), higher antioxidant and alcoholdegrading enzyme activities were observed.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.51 no.spc1
• /
• pp.160-165
• /
• 2006

Biofuctionality of soybean seeds and soy-bean products have been fortified by the uncovering of the multifuctional beneficial effects of isoflavones. As one way to fully utilize beneficial effects of isoflavones in soybean sprout is through the enhancement of isoflavone contents in soybean seeds, genetic selection for higher isoflavone and cultivational measures to increase isoflavone content in soybean seeds were attempted. Isoflavones (daidzein, gemstein) contents in soybean seeds and soybean sprouts were determined by high performance liquid chromatography. Total isoflavone contents in soybean seeds ranged from 756 to $1,682{\mu}g/g$ and Iksan #13 $(1,682{\mu}g/g)$ showed highest content among the 21 germplasms analyzed. Onetime treatment of soybean plants with Antipol or Piaster at the $V_4$ stage yielded seeds with higher isoflavones as $2,472{\mu}g/g\;or\;2,052{\mu}g/g$, respectively, which were higher by 37% and 14% than that of seeds in the control plants, respectively. In Eunhakong, Isoflavone contents of soybean sprout changed during sprouting. Daidzein content in hypocotyl increased to maximum on the third day of cultivation and decreased there-after, whereas the content changed little in cotyledon. In sprouts of Pungsannamulkong, daidzein content in hypocotyl showed a maximum level on the first day and decreased gradually thereafter but, the content changed little in cotyledon. Total isoflavone contents in lateral roots which developed on the 6th day after sprouting ranged from 4,416 to $5,232{\mu}g/g$ DW.

• Korean Journal of Plant Resources
• /
• v.26 no.2
• /
• pp.159-168
• /
• 2013

The study was conducted to determine the content of phenolics and flavonoids, antioxidant activity and antioxidant enzyme activity for the extract from 7 days old sprouts of cowpea (cv. "Seowon"), mungbean (cv. "Owool") and soybean (cv. "Pungsannamulkong"). Sprout length and weight of soybean sprouts were higher than those of cowpea and mungbean sprouts. Total phenolics content [mg ferulic acid equivalents (FAE) $kg^{-1}$ DW] was highest in soybean sprout extracts (82.2 mg $kg^{-1}$), followed by cowpea (32.2 mg $kg^{-1}$) and mungbean (24.5 mg $kg^{-1}$) sprout extracts (p < 0.05). The result of total flavonoid level [mg rutin equivalents $kg^{-1}$ DW] had same tendency to the total phenolics, showing lower amounts. The antioxidant activity of the methanol extracts from all the plant dose-dependently increased. DPPH (1,1-diphenyl-2-picryl hydrazyl radical) free radical scavenging activity was higher in cowpea (44%) and mungbean (42%) sprouts than in soybean sprouts (25%). Among antioxidant enzymes, APX and POX activities were highest in cowpea sprouts and CAT and SOD activities in soybean sprouts. The results showed that total phenolics content ($r^2$ = 0.5320 ~ 0.9032) and total flavonoids level ($r^2$ = 0.4672 ~ 0.9380) were highly correlated with antioxidant or with antioxidant enzyme activity, and that the level and activity of biologically active substances were different depending on plant species.