• 한국식생활문화학회지
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• 제33권4호
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• pp.374-381
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• 2018

This study evaluated the quality characteristics of wet noodles added with sword bean powder(0, 5, 10, 15%) to determine the most preferred noodle recipe for consumer's desire. The proximate composition of the sword bean powder was as follows: Moisture contents were $13.4{\pm}0.08%$, protein $30.2{\pm}0.12%$, fat $0.3{\pm}0.09%$, protein $1.0{\pm}0.11%$ and carbohydrates $55.1{\pm}0.12%$, respectively. Total amino acid content of sword bean powder was measured 23,054.266 mg/100 g, especially in the order of histidine, glutamic acid and aspartic acid. The flavonoid content of sword bean powder was 17.9750 mg%. Water-binding capacity increased as the level of sword bean powder increased. When viscosity of wheat flours containing sword bean powder was measured by amylograph, the gelatinization point increased significantly as the level of sword bean powder increased, but peak viscosity decreased. As the level of sword bean powder increased, L value decreased, whereas a and b values increased. Weight, water absorption and volume of cooked noodles prepared with wheat flours containing sword bean powder decreased, whereas turbidity of soup increased. For textural properties, addition of sword bean powder increased hardness, springiness, chewiness of cooked noodles, whereas adhesiveness decreased. According to sensory evaluation such as appearance, color, flavor, taste, texture, overall preference, it was revealed noodles with 10% sword bean powder was the most preferred. According to the results, the addition of sword bean powder positively affects the overall sensory evaluation of wet noodle, and 10% is the optimal level for addition.

• 한국식품저장유통학회지
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• 제8권3호
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• pp.308-312
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• 2001

진품콩에 작두콩의 종실을 첨가하여 맛과 영양이 우수한 요구르트를 제조하기 위하여 진품콩에 작두콩의 혼합 비율별로 두유를 착즙하고 유산발효 시킨 제품의 가공특성을 검토하였다. 원료콩의 단백질 함량은 진품콩이 38.0%로 작두콩 27.5f%보다 높았다. 유산발효 중 PH와 당도는 발효개시 후 4시간까지는 급격히 저하했다가 8시간 이후에는 완만하게 감소하였으며 유기산 함량과 유산균 수는 증가하였고, 20시간 발효시 진품콩 100%에 비하여 진품콩 95%와 작두콩 5% 혼합 요구르트 특성은 유사한 경향을 보였다. 진품콩 95%와 작두콩 5% 혼합 요구르트의 발효중 생균수는 20시간까지 증가하였으나 이후에는 현저히 감소하여 진품콩 100%와 유사한 경향이었다. 20시간 발효후 요구르트의 색도는 진품콩 95%와 작두콩 5% 혼합 처리구가 진품콩 100%와 유사한 값을 보였으나, 진품콩 90%와 작두중 10% 혼합 요구르트는 발효전과 후의 색도 변화가 거의 없었다. 관능검사 결과 진품콩 95%와 작두중 5% 혼합 요구르트에 사과시럽보다 딸기시럽을 첨가한 것이 기호도가 더 높았다.

• 한국식품저장유통학회지
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• 제30권6호
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• pp.1072-1081
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• 2023

본 연구는 발효에 의한 생리기능성을 조사하여 기능성 식품 소재 개발을 위한 기초자료를 제공하고자 Lactobacillus 속을 이용한 작두콩 발효액을 제조하여 항산화, 항염증, 항균 활성을 평가하였다. 총폴리페놀 및 플라보노이드 함량은 균주의 종류에 상관없이 발효 후 유의적으로 낮은 결과를 보였으며(p<0.05), 항산화 활성을 측정한 DPPH 라디칼 소거 활성 또한 발효에 따른 효과가 나타나지 않았다. 그러나 NO 소거 활성으로 항염증 활성을 측정한 결과, 발효 후 농도 의존적으로 증가하는 것을 확인하였으며, L. plantarum로 발효한 발효액보다 L. brevis로 발효한 발효액의 항염증 활성이 더 높았음을 확인하였다. 작두콩 발효액의 항균 활성을 측정한 결과, 녹농균인 Pseudomonas aeruginosa, 포도상구균인 Staphylococcus sp., 대장균인 Escherichia coli에 대한 억제 효과가 우수하였으며, 세포 독성 측정 결과, 모든 실험군에서 대식세포인 RAW 264.7에 대한 독성을 보이지 않았다. 이와 같은 결과는 발효에 따른 항염증 및 항균 활성이 증가하였음을 보여주었으며, 이를 토대로 다양한 바이오 및 식품산업 분야에 효과적으로 활용될 수 있을 것으로 생각된다. 다만 추후에는 발효 조건의 확립과 항염증 및 항균 활성에 대한 정확한 메커니즘 연구가 필요할 것으로 판단된다.

• Journal of Microbiology and Biotechnology
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• 제30권11호
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• pp.1706-1719
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• 2020

The objective of this study was to optimize the conditions for enhancing the antioxidant properties of sword bean (Canavalia gladiata) as a coffee substitute in two processing methods, roasting and grinding. The optimum conditions for removing off-flavor of the bean and maximizing functionality and efficiency were light roasting and cryogenic grinding (< 53 ㎛). In these conditions, extraction yield was 16.75%, total phenolic content (TPC) was 69.82 ± 0.35 mg gallic acid equivalents/g, and total flavonoid content (TFC) was 168.81 ± 1.64 mg quercetin equivalents/100 g. The antioxidant properties were 77.58 ± 0.27% for DPPH radical scavenging activity and 58.02 ± 0.76 mg Trolox equivalents/g for ABTS radical scavenging activity. The values for TFC and ABTS radical scavenging activity were significantly higher (p < 0.05) than in other conditions, and TPC and DPPH radical scavenging activity were second highest in lightly roasted beans, following raw beans. HS-SPME/GC-MS analysis confirmed that the amino acids and carbohydrates, which are the main components of sword bean, were condensed into other volatile flavor compounds, such as derivatives of furan, pyrazine, and pyrrole during roasting. Roasted and cryogenically ground (cryo-ground) sword beans showed higher functionality in terms of TFC, DPPH, and ABTS radical scavenging activities compared to those of coffee. Overall results showed that light roasting and cryogenic grinding are the most suitable processing conditions for enhancing the bioactivity of sword beans.

• The Plant Pathology Journal
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• 제20권4호
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• pp.235-239
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• 2004

Phytophthora rot on sword bean, Canavalia gladiata, which has not been reported yet in Korea, occurred in some fields of Jinju in 2003. The disease develops on the basal stem of the plant, but is also often observed on leaves and pods. Rot lesions begin with small dark brown spots and as these are water-soaked, they enlarge rapidly. The magnitude of at the field reached 40%. Abundant sporangia of Phytophthora were formed on the surface of diseased pods and were mummied later. The causal fungus was identified as P. nicotianae with the following mycological characteristics: Sporangium-readily formed in water, papillate, noncaducous, ovoid to spherical, 24-58 (L) ${\times}$ 22-35 (W) in size; Oogonium-spherical, smooth walled, and 22-30; Oospore- aplerotic, spherical, and 18-24; Antheridium- amphigynous, unicellula, and spherical; Chlamydospore- abundant, spherical, and 25-35; Sexuality- heterothallic, and A1 or A2; Optimum growth temperature- about 28$^{\circ}C.$ The fungus showed strong pathogenicity to sword bean. Symptoms similar to those observed in the fields appeared 2 days and 4 days after inoculation with and without wound on pods. This is the first report of Phytophthora rot of sword bean in Korea.

• 한국식품저장유통학회지
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• 제7권1호
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• pp.113-116
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• 2000

한국산 작두콩을 종자, 자엽 및 껍질로 구분하여 항균활성성을 조사하였다. 용매별 추출수율은 껍질이 다른 부위에 비해 물과 메탄올 추출물에서 높게 나타났으며, 메탄올 추출물의 계통분획별 추출수율은 물 분획 층에서 종자 3.3%, 자엽 2.5%, 껍질 0.3%로 높게 나타났다. 작두콩의 부위별 추출물의 항균활성은 용매별 추출물에서는 메탄올 추출물이 높게 나타났으며, 계통 분획 추출물에서는 에칠 아세테이트 분획층에서 종자, 자엽, 껍질 모두 항균활성이 높게 나타났다.

• 약학회지
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• 제22권2호
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• pp.72-82
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• 1978

This study was undertaken establish the relationship between trypsin inhibitor in raw soybean and antinutritional effect of raw legumes. 1) Among legumes produced in Korea, Glycine max contains a relatively high amount of protein(higher than 40%) compared with kindey bean, sword bean and mung bean and, furthermore, soybean which contains a high amount of protein possesses high trypsin inhibitory activity. 2) Disc electrophoretic pattern exhibited pattern exhibited that the crude protein preparation from Glycine max produced about 9-12 protein bands, and the pattern of electrophoretic mobility was very similar to each other. However, only a few protein bands were observed from the crude protein preparation of yard long bean, sword bean, adzuki bean, mung bean and rice adzuki. From the eluate of the sliced gel, it was confirmed that among those bands, only the fastest moving band contains trypsin inhibitory activity. 3) In chicks fed the normal diet the body weight was increased steady from one week and reached to 40% increase for three weeks but in chick fed raw bean diet, there was no body weight gain until two weeks feeding and only 10-20% of body weight gain was observed at the end of three week feeding. On the other hand, in chicks fed raw bean diet the weight of pancreatic tissue per 100g body weight was increased to about two-fold for two or three weeks but there was no change in liver weight. 4) In the case of amylase secretion from the pancreatic fragment, very strong stimulation on amylase secretion from pancreatic tissue of chicks fed a normal diet was produced by one unit of cholecystokin-pancreozymin. However, no stimulation was observed from pancreatic fragment of chick fed raw bean diet.

• 한국작물학회지
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• 제46권2호
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• pp.89-94
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• 2001

Sword bean belongs to the subgenus Canavalia in the genus Canavalia. White and reddish varieties in sword bean were tested to obtain the basic information for improving the yield, quality, and cultural environments through the quantitative growth analysis. Growing plants were sampled at intervals of 10 days from 20 days after sowing. Whole plant weight increased during the period of 11-20 days after sowing in both varieties. The weight of each organ between two varieties increased similarly except leaf area. Whole plant weight changed more close to pod weight than any other characters. The leaf areas of both varieties increased from 50 days after sowing, var. white displayed S type curved line but var. reddish displayed slow S type curved line. The SGR of whole plant weight in both varieties had 3 maxima and 2 minima, 3 maxima and first minimum were shown at the same period but the second minimum was shown at different period. Both varieties showed bimodal curved line. All SGR of each organ and leaf area were shown the 2 maxima and 1 minimum in both varieties. The changes of SLA and LAR were not remarkable between two varieties but these were united together with the maximum of whole plant weight and root weight. ULWR and ULWR were shown similar in both varieties. Reddish variety was more prosperous in early growth stage than white variety because SLA, LAR and LWR were high. In surplus weight, both varieties increased rapidly during the period of 111-120 days after sowing that was applicable to the maximum SGR of pod weight. Surplus weight of var. white increased markedly during the same period comparing those of var. reddish.

• Mycobiology
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• 제28권1호
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• pp.54-56
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• 2000

A black scab disease occurred on sword bean (Canavalia gladiata) in plastic film houses around Chinju area during the spring season of 1999. The disease started from flower bud, then moved to flower stalk, pod, petiole, cirrus, stem and leaves. The lesions started with small dark brown spots then were gradually expanded. Severely infected plants reached 37.4% of whole plant covered with scab. Numerous conidia were produced on the diseased flower disk, pod, floral axis, stem and leaves. Most of the conidia were appeared to be readily dispersed in the air, but the mycelia were not suggested causing of sooty mold by ectoparasitism. A fungus was isolated from the diseased stem, and inoculated to healthy plants to satisfy the Koch's postulates and proved the fungus was the causal agent of the disease. The isolated fungus grew on potato dextrose agar, forming greenish black to pale brown colonies. Conidia were ellipsoidal, fusiform or subspherical, mostly one-celled but occasionally septated. The conidia were $3.9{\sim}34.1{\times}2.7{\sim}5.1\;{\mu}m$ in size and formed in long branched chains on the erected conidiophores which were pale olivaceous brown and variable in length between $7.2{\sim}210.7\;{\mu}m$ in size. Ramoconidia were $7.6{\sim}29.2{\times}3.2{\sim}14.4\;{\mu}m$ in size. The fungus was identified as Cladosporium cucumerinum based on the above morphological characteristics. The optimum temperature for mycelial growth and conidial formation was about 15 to $25^{\circ}C$. Cladosporium scab of sword bean caused by the fungi has not been reported in Korea previously.

• 한국식품영양과학회지
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• 제41권2호
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• pp.174-181
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• 2012

본 연구는 영양과 기능성을 보유한 작두콩으로 제조한 청국장의 isoflavonoids 함량과 항균성 및 생리활성을 조사한 결과로서 청국장 제조과정에서 사용하는 원료, 증자한 원료 및 이를 발효시킨 청국장을 비교 분석하였다. 작두콩으로 제조한 청국장(Cheonggukjang made from the sword bean: CS)의 gram positive bacteria에 대한 항균력은 전통청국장(traditional Cheonggukjang: TC)과 비교하여 에탄올 추출에서는 Bacillus cereus, 물 추출은 Staphylococcus aureus에서 높은 결과를 나타내었다. 그러나 CS의 gram negative bacteria에 대한 항균력은 모든 추출물이 Salmonella Typhimurium에서 가장 높은 결과를 나타내었다. 항산화활성과 총 플라보노이드 함량은 청국장으로 발효함에 따라 증가하는 경향이었고 기존의 TC보다 SC가 우수하였다. CS의 isoflavonoids 함량에서 glycoside 형태인 daidzin과 genistin은 증자 과정에서는 감소되었으나 청국장으로 발효시키면 증가되어 가장 높았다. 한편 aglycone 형태인 daidzein, glycitein, genistein의 경우도 증자 과정에서 감소경향을 보이나 발효되면서 증가하였다. ACE 저해활성은 원료<증자 원료<발효 청국장 순으로 증가하였고, 각각의 추출조건에서 CS의 추출물이 가장 우수하였다. 이상의 결과를 종합하면 청국장 제조 시 작두콩 첨가는 항균성, 항산화능, 총 flavonoid, isoflavonoids, ACE 저해활성 등의 기능성을 강화할 수 있는 원료로 확인되었다.