• 한국식품조리과학회지
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• 제11권1호
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• pp.20-25
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• 1995

가열방법 및 시간에 따른 백미, 현미, 노란콩 및 검정콩의 식이섬유 측정치의 변화 양상은 다음과 같다. 불용성 식이섬유는 가열처리 방법에 따라 변화 양상이 각각 다르게 나타났으며 노란콩을 제외한 다른 시료에서는 가열시간에 크게 영향받지 않는 것으로 나타났다. 수용성 식이섬유는 가열처리에 의해 대체로 증가하는 경향을 보였으며 가열방법에 따라 변화양상이 다르게 나타났다. 가열시간이 길어짐에 따라 백미의 수용성 식이섬유는 증가하였으나 현미는 감소하는 경향을 나타내었다. 그러나 노란콩은 가열시간에 따른 일정한 경향을 나타내지 않았으며 검정콩은 가열시간에 영향받지 않는 것으로 나타났다. 가열처리에 의한 총식이섬유의 변화는 대체로 불용성 식이섬유와 비슷한 경향을 나타내었으며 이는 모든 시료들이 수용성 식이섬유 보다는 불용성 식이섬유의 함량이 현저히 많고 본 실험에서 총식이섬유를 불용성 식이섬유와 수용성 식이섬유의 합으로 계산했기 때문이라 생각된다.

• 한국작물학회지
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• 제59권3호
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• pp.359-363
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• 2014

Soybean seed is a good source of plant protein in human consumables such as baby formula and protein concentrate. The seeds contain an abundance of storage proteins, namely ${\beta}$-conglycin and glycinin that account for ~ 70-80% of the total seed protein content. Proteome profiling has been proved to be an efficient way that can help us to investigate the seed storage proteins. In the present study, the seeds were removed from the pods and the cotylendonary tissues were separated from the testa for proteome analysis in order to investigate the seed storage proteins. A systematic proteome profiling was conducted through one-dimensional gel electrophoresis followed by MALDI-TOF-TOF mass spectrometry in the seeds (cotyledonary tissue) of soybean genotypes. Two dimensional gels stained with CBB, a total of 10 proteins were identified and analyzed using MASCOT search engine according to the similarity of sequences with previously characterized proteins along with the UniProt database. A total of ten proteins such as glycinin Gy4 precursor, glycinin G3 precursor, glycinin G1 precursor, glycinin chain A2B1a precursor, glycinin chain A2B1a precursor were identified in our investigation. However, the glycinin subunit may be considered to play important roles in soybean breeding and biochemical characterization. In addition, the improved technique will be useful to dissect the genetic control of glycinin expression in soybean.

• 한국식품과학회지
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• 제31권3호
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• pp.809-814
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• 1999

각 지방 식이를 달리 처리하여 물과 대두 추출물을 섭취한 흰쥐의 혈청 지질 함량에 미치는 영향을 조사하기 위해 체중 $100{\pm}10g$의 Sprague-Dawley계 수컷 흰쥐 98마리를 콜레스테롤 비투여군, 표준지방식이, 동물성 지방식이, 식물성 지방식이, 고지방식이에 각각 1% 콜레스테롤을 첨가하여 물과 대두 추출물을 달리 섭취하여 처리한 실험군을 14개군으로 분류하여 4주 동안 사육하였다. 체중 증가량은 각 지방식이를 달리 하여 물만 섭취한 군과 대두 추출물 처리를 달리하여 섭취한 군들 사이에서 대두 추출물 군이 약간 증가하였으나 유의적인 큰 차이는 없었다. 혈청 중 중성지질과 콜레스테롤 함량에서 물만 섭취한 군에 비하여 대두추출물군에서 낮은 함량을 나타냈다. HDL-, LDL-cholesterol은 고지방식이와 동물성 지방식이에서 대두콩 추출물의 투여후 혈중 지질 개선 효과가 뚜렷하게 관찰되었고, 특히 식물성 지방 식이와 대두 추출물을 같이 투여한 군은 상승 작용을 가져와 혈중 지질 증가 억제 효과가 컸다.

• 한국식품조리과학회지
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• 제29권5호
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• pp.525-531
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• 2013

Nutritional components and quality characteristics of drained soybean boiling water(DBW), which is discarded in the mass production of fermented soy foods, were compared with raw soybean(Control) and Cheonggukjang(CGJ) to provide the basic data for its recycle. The contents of moisture, crude protein, crude lipid and crude ash of DBW were shown as 87%, 2.2%, 0.15% and 1.42%, respectively. Decreased total amino acid of 1,677.8 mg/100g in DBW was comparable with 29,051.1 mg/100g in control, however, there was no great difference in the proportion of essential amino acid to the total. While the total sugar contents were decreased in both DBW and CGJ with 8.39% and 7.17% each from the control of 11.50%, the reducing sugars were increased with higher amount of 6.44% in CGJ and 8.30% in DBW than 5.60% in control. pH of DBW was lower than both of the control and CGJ. Hunter's color values revealed the increase of redness(a value) and yellowness(b value) of DBW and CGJ suggesting that Maillard reaction products were produced by the heating and fermentation process. Polyphenol compounds were highly abundant in CGJ of 0.74 tannic acid equivalent(mg/g) followed by similar low amounts of 0.33 and 0.29 tannic acid equivalent(mg/g) in DBW and control, respectively. Antioxidative activity determined by Electron Donating Ability(%) using DPPH radical showed that CGJ, of which polyphenols were the highest, has the strongest electron donating ability with the lowest $EC_{50}$ value of 5.91 mg/mL. DBW was much lower but similar with the control. From the above results the drained soybean boiling water was shown to have many nutritional and functional components as much as soybean, therefore, it could be a potent reusable food material.

• 한국식품영양과학회지
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• 제24권6호
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• pp.917-924
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• 1995

재리식 메주, 고오지, 나토 메주, 고오지와 나토의 혼용 메주로 담금한 된장의 일반성분 유리당 및 지방산 조성은 다음과 같다. 조단백질은 10.3~14.6%로 재래식 메주 사용의 된장과 나토된장이 높았고 고오지 된장이 낮았다. 수분은 46.9~54.5% 범위로 숙성과정 중 다소 증가하였고 나토된장이 많았다. 에틸알코올은 숙성 75일 까지는 고오지와 나토의 혼용 된장에서 높았으나 숙성 90일에 고오지 된장이 2.8%로 최대치를 보였다.총당과 환원당은 숙성기간의 경과에 따라 감소하였으며 이들 당 함량은 고오지 된장, 고오지와 나토의 혼용된장, 재래식 메주사용의 된장, 나토된장의 순으로 높았다. 된장의 유리당으로 glucose, galactose, mannose, arabinose가 동정되었으며 이중 glucose, galactose가 타유리당 보다 많았다. 숙성 90일 후에는 glucose나 총 유리당 함량은 재래식 메주로 담근 된장에서 높았고, galactose는 고오지 된장에서 높았다. 된장의지방산으로 palmitic, stearic, oleic, linoleic, linolenic, arachidonic acid가 분리되었고, 이 중 oleic acid가 38.5~46.9%로 시험된장 모두에서 많은 비율로 나타났다. 그러나 숙성기간이나 시험구에 따른 지방산 조성 비율은 뚜렸한 차이가 없었다.

• 동아시아식생활학회지
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• 제26권4호
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• pp.325-333
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• 2016

네 품종의 장려품종 나물콩(녹채콩, 다원콩, 서남콩, 풍산나물콩)으로 재배한 콩나물의 일반성분 함량과 관능적 특성을 분석하였다. 일반성분은 생콩나물과 데친 콩나물을 비교, 분석하였으며, 콩나물을 자엽(머리 부분)과 배축(줄기 부분)으로 나누어 각 부분의 일반성분 함량도 측정하였다. 생콩나물과 데친 콩나물의 탄수화물, 지방질, 단백질, 회분 함량은 자엽이 더 높았으며, 수분 함량은 배축이 더 많았다. 콩나물의 일반성분은 나물콩 품종에 따라 차이를 보였으며, 데친 후 성분 함량이 변화하였다. 생콩나물은 콩비린 맛과 풀맛이 약하고 고소한 맛과 단맛이 강할수록, 데친 콩나물은 콩비린 맛과 풀맛이 약하고, 고소한 냄새, 고소한 맛, 단맛이 강할수록, 콩나물무침은 고소한 맛과 단맛이 강할수록 높은 기호도를 보였다. 생콩나물에서 기호도가 가장 좋았던 서남콩 콩나물과 풍산나물콩 콩나물은 데친 콩나물과 콩나물무침에서도 가장 높은 기호도를 나타내었으므로, 서남콩과 풍산나물콩이 데친 콩나물 및 콩나물 무침용 콩나물 생산에 적합한 나물콩으로 생각되었다.

• 동아시아식생활학회지
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• 제16권6호
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• pp.717-723
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• 2006

Chemical characteristics of soybean oil after deep-frying with potato sticks (200 g, 10% w/w of soybean oil) were studied according to the 34 deep-frying times. After consecutive 34 deep-frying, total polyunsaturated FA contents was gradually decreased while the total saturated FA and trans FA were increased. Acid value and peroxide value were increased while iodine value decreased, respectively. The Hunter $L^{\ast}$ value decreased while each $a^{\ast}\;and \;b^{\ast}b$ value were gradually increased. Electronic nose equipped with 12 metal oxide sensors was used for the discrimination of odor pattern of frying oils against the times of deep-trying. The proportions of 1st and 2nd principal component analysis showed 75.97% and 21.23%, respectively. While 6 among total 12 sensors well responded to discrimination of odor in the repented frying oils, suggesting that the odor pattern of each oil after deep-frying would be discriminated against fresh soybean oil, especially after 14 times. From the results, electronic nose could differentiate the degree of quality deterioration of the repeated deep-frying oils.

• 한국식품영양과학회지
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• 제27권2호
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• pp.313-318
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• 1998

This study investigated the effect of raw soybean yellow(RSY) and raw soybean black(RSB) on body weights, pancreas weights, serum glucose and lipid concentrations of boty normal and diabetic male rats(Sprague-Dawley, body weight 338.8$\pm$19.2g). For each experimental, some rats were injected with streptozotocin intraperitoneal(i.P.) to induce diabets, and other rats were injected with buffer i.P. as a control group. Body weight gain(BWG) was lower in rats fed both RSY and RSB diet(3.4~5.0g BWG) than in those fed control diet(58.1g BWG). The diabetic rats showed significant decrease of bo요 weight (-50~-67g) compared with the control rats. RSY and RSB feeding resulted in greater pancreatic weight relative to body weight, and diabetic rats fed RSY and RSB had heavier pancreatic weights relative to body weight than control rats. The levels of fasting serum glucose in diabetic rats fed both RSY and RSB decreased by 42 and 31%, respectively, compared with the diabetic control rats, but they increased by 80 and 110% compared with the normal control rats. The concentrations of total lipid, triglyceride, phospholipid and total cholesterol in serum of diabetic rats fed RSB diet were lower than those in control rats, but serum HDL-cholesterol, HDL-cholesterol/total cholesterol ratio were not affected by raw soybeans feeding. Atherogenic index wa lower in diabetic rats fed RSY and RSB diet than those in control rats. The concentrations of total lipid, triglyceride and phospholipid in liver were lower in raw soybean groups than those in control group. The concentrations of cholesterol in liver of groups treated raw soybean were decreased compared with the control group.

• 한국자원식물학회지
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• 제26권2호
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• pp.159-168
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• 2013

대두, 녹두, 및 동부 종자로 7일간 재배된 새싹나물의 생육, 폴리페놀 함량, 플라보노이드 함량, 항산화성 및 항산화효소 활성 차이를 검토하였다. 작물별 새싹나물의 총 신장은 녹두와 콩이 동부보다 유의적으로 컸으며 생체중은 오히려 콩과 동부가 녹두보다 유의적으로 높게 나타났다. Folin-Denis방법에 따른 총 페놀 함량은 콩나물의 메탄올 추출물(82.2 mg $kg^{-1}$)이 가장 높았으며, 그 다음이 동부나물(32.2 mg $kg^{-1}$), 녹두나물(24.5 mg $kg^{-1}$) 순으로 나타났다(p < 0.05). 한편, 총 플라보노이드 함량은 총 페놀 함량과 같은 경향을 보였으나 더 낮은 함량이 검출되었다. DPPH 라디컬 소거능은 추출물 농도가 증가할수록 높은 활성을 보였으며 전체적으로 낮은 활성이었으나 동부와 녹두 추출물(44와 42%)이 콩나물(25%)보다 비교적 높은 활성을 보였다. 항산화효소 활성은 APX와 POX활성은 동부가 가장 높았고 그 다음이 녹두, 콩 순으로 나타났고, CAT와 SOD 활성은 콩나물이 동부와 녹두나물보다 높게 나타났다. 따라서 본 연구는 총 페놀 함량($r^2$ = 0.53 ~ 0.90)과 총 플라보노이드 함량($r^2$ = 0.47 ~ 0.94)은 항산화성과 항산화효소 활성에 높은 연관성이 있으며, 그 함량과 활성은 작물별로 다르게 나타남을 확인하였다.

• Journal of Nutrition and Health
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• 제36권1호
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• pp.32-39
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• 2003

Phytoestrogens, especially soy-derived isoflavones, are receiving great scrutiny as a food supplement for preventing hormone dependent disease such as postmenopausal osteoporosis. Their beneficial effects are derived from aglycone form of isoflavones, such as daidzein, genistein or glycitein. In contrast to the common usage of soybean, black bean (Rhynchosia Molubilis : Yak-kong) has been used as a supplement for preventing postmenopausal osteoporosis in oriental medicine. To investigate the effects of the saliva, artificial stomach fluid, and digestive enzymes on the conversion of glycosidic isoflavone to aglycone form, soybean and black bean were extracted with 70% methanol and freeze-dried. The recovery yield of methanol extracts of black bean was 14.1% which was higher than that of soybean, 13.5%. In terms of total isoflavones, we routinely obtained larger amount of isoflavones from black bean than those from soybean. By incubating methanol extracts of soybean and black bean with IN HCI for 180 min, the proportions of aglycones relative to the total isoflavone were significantly increased (32.4% and 52.4%, respectively). In vitro conversion, digestive enzymes ($\beta$-glucosidase and $\alpha$-glucosidase) may hydrolyze glycosidic bond of isoflavone more effectively than saliva or artificial stomach fluid did. It seems to say that the activity of $\beta$-glucosidase was higher than those of $\alpha$-glucosidase. The rate of conversion of glucoside form to aglycone form in black bean and soybean was low in physiological condition (pH) tested, although the enzymatic hydrolysis of glucoside was active. These results demonstrated that the composition of aglycone in food may be the important factors in terms of the bioavailability of isoflavones. (Korean J Nutrition 36(1): 32-39, 2003)