• 대한지역사회영양학회지
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• 제7권5호
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• pp.715-723
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• 2002

In recent yearn, eating habit that is not right causes disease the dietary fiber (DF) intakes of Korean decreases. Occurrence of chronic disease such as constipation increased gradually. This study was performed to investigate of high fiber standard recipes for one day including major source of DF such as vegetables, cereals and grain products, seaweeds, fruits, fungi and mushrooms, and legumes and products for improving constipation through dietary treatment. Nutrient analysis per person marked energy, protein, fat and DF content. The food of high I : S ratio (Insoluble fibers: Soluble fibers) are soybean sprout salad, rice gruel with vegetables, pan fried mushroom with vegetables. The food of low I:S ratio are fermented soybean paste stew, fried rice with kimchi, fruits salad with yogurt dressing and seasoned noodle with vegetables. The representative high fiber diet menu is rice gruel with vegetable, rice with radish and oyster, fermented soybean paste stew, kimchi stew, assorted soybean sprout salad, three kinds of pancake roll, pan fried mushroom with vegetables, fruits salad with yogurt dressing and seasoned noodle with vegetables. The menu developed in this study, contains fiber of at least 8.97 times of RDA and in point view of 1 day intake, that is similar to the scope of RDA, 20-25 g per day. This findings should be appliable to nutritional education and medical food for constipation. And also, the aim of study is constipation patients easily applicate that developed the food of high fiber using Korean common food. And the result of the study will be the basic data about clinical test of food developed in this study and the danger of high fiber diet. The representative high fiber diet menu is rice gruel with vegetable, rice with radish and oyster, fermented soybean paste stew, kimchi stew, assorted soybean sprout salad, three kinds of pancake roll, pan fried mushroom with vegetables, fruits salad with yoghurt dressing and seasoned noodle with vegetables. This findings should be applicable to nutritional education and medical food for constipation.

• Asian-Australasian Journal of Animal Sciences
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• 제13권9호
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• pp.1296-1303
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• 2000

A series of four experiments was conducted to compare nutritional values of decorticated sunflower meals against soybean meal, in diets for pigs from weaning (Exp. 1 and 2) to finishing (Exp. 3 and 4). All experimental diets were prepared compensating for the energy content by using vegetable oil and the lysine content was matched using synthetic L-Lysine HCl. Twenty-one day old pigs were fed either corn-soybean meal based diet (CSBM) or corn- twice-decorticated sunflower meal based diet (CDSM) for four weeks (Exp. 1). There was no difference in performances between treatment groups. In Exp. 2, corn-non-decorticated sunflower meal based diet (CNSM) was added to the existing two treatments. Twenty-one day old pigs were fed three experimental diets for four weeks. Pigs fed CNSM had a lower weight gain and feed intake than other treatments (p<0.05). There was no difference between pigs fed CSBM and CDSM (Exp. 2). Growth performance of growing pigs was also greater (p<0.05) in pigs fed corn starch-twice- decorticated sunflower meal based diet (CSDSM) than pigs fed corn starch-non-decorticated sunflower meal based diet (CSNSM) during the eight week feeding trial (Exp. 3). There was no difference between pig fed corn starch-soybean meal based diet (CSSBM) and CSDSM (Exp. 3). In Exp. 4, growing pigs were fed three experimental diets (CSBM, CDSM, and barley-twice- decorticated sunflower meal based diet; BDSM) until the slaughter. There was no difference in growth performance of pigs during growing and finishing periods among treatments. However, pigs fed CSBM had a higher carcass dressing percentage (p<0.05) than pigs fed CDSM and BDSM. Pigs fed BDSM diet had a lower fat tissue percentage than other groups (p<0.05). The twice-decorticated sunflower meal can be used as a substitute for soybean meal in pig diets. The performances of piglets and growing-finishing pigs were not affected when soybean meal was replaced by twice-decorticated sunflower meal. This substitution needs the contribution of synthetic lysine and vegetable oil as sources of complementary nutrients to match the nutrient profile.

• 한국응용과학기술학회지
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• 제2권2호
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• pp.39-46
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• 1985

The study was carried out to investigate interrelationships among the acid, peroxide, iodine, thiobarbituric acid values, and changes of fatty acid compositions of some vegetable oils added to soybean milk. A storage temperature of $100^{\circ}C$ was used for the oxidation of the oils, and to determine of variation of the chemical properties and changes of the fatty acid composition, all the samples were carried out in every 8 hours for 40 hours. The changes in fatty acid compositions of the vegetable oils were measured by high performance liquid chromatography. The results obtained were as follow; 1. The acid values of the fresh soybean, corn, and palm oils added to the soybean milk were 0.05, 0.12, and 0.06, whereas those of the oils stored for 40 hours were 0.08, 0.18, and 0.09, respectively. 2. The peroxide values of the fresh soybean, corn, and palm oils added to the soybean milk were 0.3, 1.0, and 0.3, whereas those of the oils stored for 40 hours were 1.1, 1.1, and 0.9, respectively. 3. The iodine values of the fresh soybean, corn, and palm oils added to the soybean milk were 132.7, 124.1, and 57.0, whereas those of the oils stored for 40 hours were 127.3 108.3, and 52.0, respectively. 4. The thiobarbituric acid values of fresh soybean, corn, and palm oils added to the soybean milk were 0.18, 0.05, and 0.02, whereas those of the oils stored for 40 hours were 0.25, 0.19, and 0.07, respectively. 5. The percent content of the major fatty acids of the soybean, corn, and palm oils freshly added to the soybean milk were 2.3%,2.5%,and 25.2%for palmitic acid, 3.2%,3.2%,and 4.8%for stearic acid, 39.7%, 40.7%, and 59.3% for oleic acid, 49.9%, 53.0%, and 10.5% for linoleic acid, and 4.7%, 0.4%, and 0.7% for linolenic acid, respectively. Those of the oils stored for 40 hours were 2.9%, 4,5%, and 36.7% for palmitic acid, 8.5%, 6.8%, and 7.0% for stearic acid, 37.8%, 38.8%, and 49.2% for oleic acid, 46.2%, 49.5%, and 5.8% for linoleic acid, and 4.2%, 0.1%, and 0.1% for linolenic acid, respectively. The fatty acid compositions changed significantly: the amounts of the unsaturated fatty acid decreased considerably. The rsults of the present study demonstrated greater stability of the palm oil as compared with the stability of soybean oil and corn oil added to the soybean milk.

• Elastomers and Composites
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• 제47권1호
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• pp.30-35
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• 2012

새로운 스타폴리머인 바이오폴리부타디엔은 리빙 음이온중합이라는 고분자의 정밀 합성법을 통하여 분자량, 분자량분포, 조성 및 세부구조를 제어하였다. 리빙 음이온중합에 의해 n-BuLi으로 개시된 polybutadienyllithium(PBDLi)의 연쇄말단이 ESO(Epoxidized Soybean Oil)의 기능성 그룹과 커플링 반응을 일으키며 스타폴리머를 합성한다. 분자량이 1,000/5,000/10,000(g/mol)인 PBDLi을 중합하여 THF존재하에서 반응 후 GPC에 의한 분자량 및 arms분석과 $^1H$-NMR, FT-IR에 의한 고분자 구조 분석을 통하여 바이오폴리부타디엔의 합성을 확인하였다.

• 한국식품저장유통학회지
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• 제31권1호
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• pp.46-63
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• 2024

This study evaluated the impact of storage temperature on the quality characteristics of texturized vegetable protein (TVP). TVP was prepared by mixing defatted Daewon soybean flour at 80℃, gluten, and corn starch in a 5:3:2 ratio, which was then extruded at a screw speed of 250 rpm and a barrel temperature of 190℃ with moisture addition at 9 rpm. Subsequently, the extruded TVP was vacuum-sealed in polyethylene packaging and stored at -20℃, 0℃, and 4℃ for 9 days. Texture analysis revealed that the curing rate followed 4℃ > 0℃ > -20℃ sequence. No significant color variation was observed across the storage conditions, although water content increased at all temperatures. Notable changes were detected in moisture absorption capacity (%) and solid leaching (%), following the order of -20℃ > 0℃ > 4℃. The turbidity of the solution released during cooking varied, with the highest to the lowest sequence being -20℃ > 4℃ > 0℃, while pH levels remained neutral. Regarding free amino acids, sweetness and textural quality improved with storage across all temperatures, whereas bitterness components diminished at 4℃. The study suggests that refrigerated storage at 4℃ is a viable method for distributing TVP, which was previously distributed only in a frozen and dry state.

• Tribology and Lubricants
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• 제25권2호
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• pp.125-131
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• 2009

Biodiesel produced from triglyceride which is main component of animal fats and vegetable oils by methanolysis was known for excellent lubricity. In this study, the lubricity of 12 kinds of biodiesel come from vegetable oils were analyzed using HFRR(High frequency reciprocating rig). The biodiesel synthesized from soybean oil has best lubricity by $153{\mu}m$ of wear scar in HFRR and used fried oil's biodiesel has slightly low lubricity by $299{\mu}m$. Also we have found that the lubricity of diesel was improved when mixing ratio of soybean biodiesel was increased in base diesel.

• 한국식생활문화학회지
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• 제7권1호
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• pp.81-90
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• 1992

The Guk had lessened to use Gang, Whak, Tang. The Guk was classified into cooking method as a soup stock, the used main substances, and the temperature of the Guk. According to the soup stock were divided clear soup, Tojangguk, and Gooumguk. Another classification of Guk by main substances were Yuktang (meat soup), Otang (fish soup), bongtang (poultry soup), Shotang (vegetable soup), Japtang (vary substance soup) and Yonpotang (soybean-curd soup), and by the temperature of the Guk were divided Doounguk (warm soup) and Naengguk (cold soup). In the thesis, according to the kinds of Tojangguk, the reference frequency to them, the adding foods in them, and the variety cooking method in the Tojangguk were analyzed by the cook books published from 1700 to 1988 in Korea. 1. There were 29 kinds of Tojangguk. 2. The main substances of Tojangguk were meat, poultry, fish, shellfish, vegetable, mushrooms and seasonings. 3. The Tojangguk was boiled with the rice water and fermented soybean paste and fermented soybean-pepper powder paste. For the development of taste were added beef, shellfish, dried anchovy, dried small prawn, and soup stock of beef bones in winter. Seasoning substances were green onion, garlic, black pepper, sesame powder and oil.

• 한국어병학회지
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• 제25권3호
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• pp.199-210
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• 2012

It can be hypothesized that dietary fatty acids can modulate immune responses in fish by inducing apoptosis of immune cells since dietary polyunsaturated fatty acid (PUFA) increase apoptosis by oxygen radicals generated by peroxidation. Thus we examined the effects of deferent dietary lipid sources such as squid liver oil (FO), linseed oil (LO) and soybean oil (SO) on oxidation (Cytochrome C oxidase; COS), apoptosis (TNF-${\alpha}$ Scinderin like) and immune (IL-$1{\beta}$ and NKEF) gene expression in the main immune organ (head kidney) in olive flounder (Paralichthys olivaceus) by Q-PCR analysis after feeding diets containing each oil (5%) for 15 weeks. Linseed oil and soybean oil were chosen to compare n-3 or n-6 enriched vegetable oils, respectively. Consequently, COS, TNF-${\alpha}$ and Scinderin like gene expression was increased in SO group, indicating the induction of oxidation and apoptosis. Meanwhile, no significant difference was found in immune gene expression. In conclusion vegetable oils containing n-3 PUFA like linseed oil seems to be more suitable lipid source than soybean oil for replacement of fish oil in flounder since n-6 PUFA in SO leads to activation of apoptosis pathways within the cellular damage in head kidney.

• 한국식품저장유통학회지
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• 제30권5호
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• pp.896-904
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• 2023

본 연구에서는 탈지대두분말 식물조직단백(TVP) 제조 시 사용하는 탈지대두분말 원료의 전처리 공정에서 대두의 껍질 제거 정도가 식물조직단백(TVP)의 조직화 특성에 어떤 영향을 미치는지 살펴보았다. 식물조직단백 원료의 배합은 탈지대두분말 50%, 글루텐 30%, 옥수수전분 20%를 기본 배합으로 하였다. 대두껍질은 탈지대두분말 중량 대비 0, 3, 6 및 9% 비율로 첨가하였다. 압출성형은 냉각 다이(die)가 장착된 압출성형기를 이용하여 배럴온도 190℃, 스크루회전속도 250 rpm, 수분은 정량펌프 9 rpm 속도로 주입하였다. 압출성형 탈지대두분말 식물조직단백의 조직감은 껍질 함량이 증가함에 따라 외관으로는 섬유화 구조층이 감소하고, 물성은 경도는 증가하였으나 탄력성과 응집성은 큰 차이가 없었다. pH는 껍질 함량이 증가함에 따라 낮아졌다. 수분함량은 껍질 함량이 증가함에 따라 감소하였으며 수분흡수력, 고형분용출량 및 탁도는 껍질 함량이 증가함에 따라 값이 증가하는 경향을 보였다. 이와 같은 결과는 껍질함량의 증가로 단백질의 비중이 감소하고 껍질의 섬유소가 조직화를 저해하기 때문으로 판단된다. 이상의 결과에서 압출성형에 위한 탈지대두분말 식물조직단백 제조 시 원료 대두의 껍질 함량은 대두 종실의 중량 대비 50% 이상이 되지 않도록 하는 것이 적합하다고 사료된다.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 2005년도 동계 학술대회 논문집
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• pp.174-179
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• 2005