• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.1150-1154
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• 2002

This study was carried out to evaluate the nutritional value of soybean sprouts cultured in water with germanium. In the germanium treated soybean sprouts (GSP), the contents of moisture and ash were higher than those of control group (germanium non-treated soybean sprouts), with 88.7~90.2% and 16~24%, respectively. The contents of dietary fiber, vitamin C and total phenol of GSP were also higher than those of control group especially with more than 20~40% in total phenol being contained. Minerals of soybean sprouts were considerably increased during S-day cultivation. Of minerals, the contents of calcium and iron in GSP were higher than in the control. In particular there was no germanium in control group, but on the other hand, GSP had germanium of 159 ppm. Therefore, it may be suggested that, soybean sprout with germanium is better than soybean sprout without germanium in terms of nutrition.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.588-596
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• 2009

To determine the relationships between soybean food intake, dietary isoflavone intake, and osteoporosis incidence, questionnaire surveys, bone mineral density measurements, and dietary surveys by food record were performed with 19 postmenopausal women ($57.6{\pm}7.3$ yrs of age) in Daejeon city. The subjects were divided into two groups: an 'osteoporosis group' (OG, n=10) and a 'normal group' (NG, n=9). Mean age, height, and body weight were similar between the two groups but BMI was higher in OG than in NG. Mean age at menarche was not different between the two groups. However, mean number of childbirths was greater in OG than in NG and mean total period of lactation was shorter in OG. Mean exercise time per week was similar between the two groups, and mean time of sunlight exposure tended to be shorter in OG. Mean daily intake of calcium was lower in OG whereas sodium intake was higher in OG. Mean daily intakes of total soybean food (OG: $203.8{\pm}84.6\;g/d$, NG: $285.0{\pm}146.3\;g/d$) and total dietary isoflavone (OG: $29.1{\pm}14.3\;mg/d$, NG: $38.3{\pm}23.1\;mg/d$) were not different between the two groups. However, greater intakes of soybean food and dietary isoflavone were associated with higher bone mineral density, respectively. The above results indicate that osteoporosis incidence tends to be influenced by BMI, maternal factors, dietary nutrient intakes, soybean food intakes, and dietary isoflavone intakes in postmenopausal women; although no significant differences in soybean food and dietary isoflavone intake were found between the two groups. This tendency implies that greater intakes of soybean food and dietary isoflavone lead to lower incidence of osteoporosis in postmenopausal women.

• Korean journal of food and cookery science
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• v.10 no.4
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• pp.369-375
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• 1994

This study was carried out to investigate the effect of beany flavor elimination and the acceptability of tofu prepared with blanched soybean. The results were as follows: 1. The content and me total protein of soymilk prepared with blanched soybean were decreased comparing with those of soymilk prepared with raw soybean. But the yield of tofu was not changed by blanching the soybean. 2. The beany flavor(hexanal, 1-hexanol, and pentanoI) was decreased but the toasted nutty flavor(ethanol and propanol) were increased by blanching the soybean. 3. By heating of soymilk, most of volatile compounds was disappeared, but ethanol, hexanal and 1-hexanol were remained. The hexanal content of tofu prepared with raw soybean was eleven times higher than that of tofu prepared with blanched soybean. 4. The color of tofu prepared with blanched soybean was more yellower than that of control group. At the lower temperature of blending, the texture of tofu was more smooth and elastic. 5. The tofu prepared with blanched soybean was more tasteful.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47 no.5
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• pp.368-373
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• 2002

The strip intercropping system has used due to many advantages. Many researches supported these crop systems are usually equal to or better than monoculture crop systems in both total production and profit. There was no research to examine the important ecological factors in the competition between crops. A strip intercropping system composed of adjacent narrow strips of corn, soybean, and oat/legumes has been investigated in Iowa, USA. This study conducted to investigate why and how the differences in soybean yield are produced and affected by light, one of the microclimate, of the strip intercropping system. In height, the two rows of soybean closest to corn were taller than the two rows near the then-empty oat strip. The height of each crop decreased as the amount of light received increased. Weight of plant parts was lowest in row 1, nearest corn, and highest in row 4, next to the vacant oat strip. Daily photon flux density(PFD) increased with increasing distance from corn, with the highest value occurring on the edge next to the empty oat strip. Analyses of the relationship between light and biomass of soybean showed that all biomass measurements had a positive relationship to total PFD per day except height.

• Journal of the Korean Professional Engineers Association
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• v.18 no.2
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• pp.16-22
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• 1985

This study was carried out to evaluate the quality of soybean sprouts grown under three different sources of light. The soybean was germinated under light through blue (251 ux), red (751 ux) and white (50 to 200 lux) polyethylene films at 25$^{\circ}C$ for 10hr./day. Vitamin C, chlorophyll, cellulose and total protein contents were determined and texture was evaluated by tasting soybean sprouts soup. protein pattern in the soybean sprouts were investigated using polyacrylamide gel electrophoresis. Vitamin C, chlorophyll and cellulose contents were increased by white light intensity. The texture of the sprouts grown under white light (50 lux, 100 lux) was better than darkness, but fought under 200 lux. Vitamin C contents of soybean sprouts grown under various sources of light (in order of light : blue > white > red) were higher than theses of ones grown in the darkness. Biosynthesis of chlorophyll was not correlated to Vitamin C content. Total protein contents of cotyledon was not changed significantly under light irradiation. But the soybean sprouts grown under different quality of light, hypocotyl was higher than those grown darkness. (37% and 20% higher for blue light and white light) Densitometric tracing of disc polyacrylamide gel electrophoretic patterns showed that protein of hypocotyl under white light had more high molecular weight protein.

• Journal of the Korean Applied Science and Technology
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• v.2 no.1
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• pp.67-75
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• 1985

The present study was designed to compare the effect of soybean oils and corn oils on serum levels of total cholesterol, HDL-cholesterol and free cholesterol in cholesterol-fed rats. The results are as fellows: 1. The average body weight gain in soybean oil diet group was lower than that of the control group. 2. The food efficiency ratio in soybean oil diet group was lower than corn oil diet group. 3. The serum levels of total cholesterol in soybean oil diet group than that in corn oil diet group. 4. The serum levels of free cholesterol in soybean oil diet group was lower than that in corn oil diet group. 5. The serum levels of HDL-cholesterol in soybean oil diet group than that in corn oil diet group. 6. The serum levels of VLDL-, LFL-cholesterol in soybean oil diet group was lower than that in corn oil diet group.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.65 no.2
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• pp.84-92
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• 2020

For humans, soybean and soybean products are the main dietary sources of isoflvones, which are polyphenolic compounds that represent one of the most common categories of phytoestrogens. The objective of this study was to determine isoflavone concentrations in soybean cultivars during germination when treated with some biotic substances. Three soybean cultivars were germinated in replicated trials in 2018/2019 and their individual and total isoflavone concentrations were determined using HPLC (High-Performance Liquid Chromatography). Significant differences were observed in total isoflavone content were observed among cultivars regardless of years and treatments. 'Daepung2-ho' and 'Uram' had significantly higher total isoflavones than 'Pungsannaul-kong'. Differences among treatments were also significant for total isoflavone content. In 2018, with chitosan treatment, total isoflavone concentration ranged from 551.15 to 7584.07 ㎍ g^-1, with an average of 2972.64 ㎍ g^-1 across cultivars. In 2019, there was no significant difference among treatments in total isoflavone content. Regarding individual isoflavone concentrations, the malonyl-glucoside groups accounted for over 85% of the total isoflavone content, which is indicated that these groups play an important role with regard to isoflavone components in soybean seeds. The individual proportions in the total concentrations of isoflavones varied according to germination period and seed tissues. Glucosides and malonyl-glucosides showed differences in concentrations among seed tissues, aglycones were further accumulated as germination period was progressed. This study suggests that biotic substances have an impact on seed isoflavone content during germination. However, cultivars with consistently high or low isoflavone concentrations across biotic substance treatments were identified desspite differences in germination period and seed tissues, demonstrating that the genetic factor plays the most important role in isoflavone accumulation.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.9
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• pp.1311-1319
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• 2009

An experiment was conducted to determine the effects of soybean oil supplementation replacing tallow in pig diets at different stages of growth. One hundred and twenty crossbred (Landrace${\times}$Yorkshire${\times}$Duroc) pigs weighing 18 kg on average were selected. Pigs were randomly allotted to 12 pens of 10 pigs (5 pigs of each sex) each. Three pens were assigned to each of the four treatments: TA; tallow diet, TA-SO-80; switched from tallow to soybean oil diet at 80 kg average body weight, TA-SO-45; switched from tallow to soybean oil diet at 45 kg average body weight, and SO; soybean oil diet. Treatment SO was significantly lower in ADG than tallow diets (TA, TA-SO-80 and TA-SO-45) during the grower period (18 to 45 kg). However, treatment SO showed greatest compensation in ADFI and ADG during the finisher-2 period (after 80 kg body weight). ADFI and ADG and Gain/Feed for the total period were not significantly different among treatments. Loin area, back fat thickness, firmness and melting point of back fat were not significantly different. The levels of total cholesterol and low density lipoprotein+very low density lipoprotein cholesterol in serum were significantly lower in treatment SO than in treatments TA-SO-45, TA-SO-80 and TA. The level of serum triglyceride linearly increased as the length of the tallow feeding period increased. Serum immunoglobulin-G (IgG) level was significantly higher in the soybean oiltreatment than in other treatments. Major fatty acid composition of short rib muscle and back fat were significantly influenced by treatments. Contents of ${\alpha}$-linolenic acid (C18:3) and docosahexaenoic acid (DHA, C22:6) linearly increased as the soybean oil feeding period increased. In conclusion, soybean oil can be supplemented to the diet of pigs without significant effects on growth performance and carcass characteristics. The level of polyunsaturated fatty acids (PUFA), especially $\omega-3$ fatty acids in the carcass was increased by soybean oil supplementation.

• Journal of the Korean Society of Food Culture
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• v.13 no.1
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• pp.59-64
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• 1998

In order to find causes of the difference in taste between Korean and Japanese soybean paste, comparian was made on the free amino acids composition in soybean paste in those two countries. It was found that the free amino acid composition of commercial soybean paste made in Korea was analogous to homemade soybean paste, and the commercial soybean paste made in Japan, was analogous to homemade soybean paste. And there was a similarity on the point that the glutamic acid content was the highest of all free amino acids content in both Korean and Japanese soybean pastes. There was a difference in the mean total free amino acids content between Korean and Japanese soybean paste. The mean ratio of the glutamic acid content to total free amino acid content in Korean and Japanese soybean paste was on the range of $11.5%{\sim}22.6%$ and $10.4%{\sim}12.5%$, respectively. These results suggest that glutamic acid determines taste in Korean and Japanese soybean paste.

• Food Science of Animal Resources
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• v.31 no.3
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• pp.389-397
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• 2011

This study was conducted to examine the effect of salt concentration in soybean sauce (ganjang) on pre-rigor ground Hanwoo (Korean native cattle) muscle. Although adding soybean sauce reduced pH of pre-rigor Hanwoo muscle, it improved the water holding capacity (WHC), cooking loss, total protein solubility, myofibrillar fragmentation index (MFI), 2-thiobar-bituric acid (TBA) values, and textural properties by increasing salt concentration in the soybean sauce. In particular, adding soybean sauce inhibited lipid oxidation despite increasing salt concentration. An increased salt concentration in the soybean sauce in pre-rigor Hanwoo muscle tended to make the meat have lower lightness and higher redness and yellowness values. Although soybean sauce had a significantly lower pre-rigor salting effect than sodium chloride in terms of cooking loss and total protein solubility (p<0.05), soybean sauce improved myofibrillar fragmentation and lipid oxidation when compared with sodium chloride. Furthermore, no significant differences in textural properties were observed between adding soybean sauce and sodium chloride at the same salt concentrations. Therefore, soybean sauce can be a functional curing material for pre-rigor muscle.