• Applied Biological Chemistry
• /
• v.46 no.2
• /
• pp.101-106
• /
• 2003

Soybean curd was prepared using cuttlebone powder treated with acetic acid (ATC), and its characteristics were determined. Soybean protein was coagulated by adding calcium chloride, magnesium chloride, and ATC at 0.7, 1.2, and 0.9%, respectively, or higher. Yield, white index, texture, and sensory evaluations revealed the optimal concentration of ATC for preparation of soybean curd was 2.0% of total soybean weight. The proximate compositions of soybean curd prepared by adding 2.O% ATC were 75.9%, 12.6%, 1.9%, 5.3%, 6.60, and $1.0×10^4$ CFU/g in for moisture, crude protein, crude ash, crude lipid, pH, and viable cell count, respectively. Although white index and mineral content of both soybean curds were similar, texture of ATC-prepared soybean curd was superior to that of soybean curd prepared with 1.5% calcium chloride.

• Food Science and Preservation
• /
• v.19 no.2
• /
• pp.223-228
• /
• 2012

The effects of soybean powder and $chungkukjang$ powder on the quality characteristics of bread were investigated. The nutritional elements of the soybean powder, $chungkukjang$ powder and wheat flour differed remarkably. The average crude protein, ash, crude lipid, and fiber of soybean powder and $chungkukjang$ powder were approximately 3, 15, 8 and 5 times higher than those of the wheat flour, respectively. The properties of the dough to which soybean powder and $chungkukjang$ powder were added, i.e., its water absorption (%), development time (min) and stability (min) were measured with a farinograph. The water absorption, and development time of the farinogram increased, but its stability decreased when soybean powder and $chungkukjang$ powder were added to white wheat flour. As long as the mixture rate of soybean powder and $chungkukjang$ powder increased, the loaf volume of the bread declined, but the weight significantly increased. The L value decreased, but the a and b values increased in bread crumb that was made from soybean powder and $chungkukjang$ powder. The white wheat flour to which 10% soybean powder and 5% $chungkukjang$ powder were added had the highest scores in flavor, color, texture, taste, and overall acceptability in the sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.20 no.6
• /
• pp.582-589
• /
• 1991

The effects of types of soybean sauceI(SS) and additives for soybean sauce(AS)on the antioxidative activity was studied. The values of peroxides(POV) and thiobarbituric acid (TBA) were monitored under the oxidation systems of linoleic acid or ground cooked meat. Among 10 types of SS including Korean treditional SS, Koran M company's raw SS, Korean koikuchi, Korean acid hydorlyzed SS, Korean mixed SS, Korean decolorized SS, Japanese tamari, koikuchi, usuguchi, and Japanese white SS, three SS types of Japaness tammari, koikuchi and Koran raw SS were found to have the most strong antioxiative activity. However, various as such as monosodium glutamate, caramel, fructose syrup, malt syrup and paraoxybenzoic acid (POBA) were appeared to accerlerate oxidation. Possibly an important antioxidative cahracteristics was due to its higher concentration of nitrogen and melanoidin.

• Asian-Australasian Journal of Animal Sciences
• /
• v.16 no.10
• /
• pp.1487-1494
• /
• 2003

Studies were conducted with intact White Leghorn roosters to determine the true metabolisable energy (TME) and the true amino acid availability (TAAA) in five dehulled and hulled soybean meals produced in China. 60 roosters, kept in individual cages, were fasted for 48 h and then tube-fed 50 g of one of experimental feedstuffs and their excreta was then collected for the subsequent 48 h period. Two separate collection periods were used with each meal being fed to 12 roosters. The birds were given a 15-day recovery period between collection periods. An additional 12 roosters were either fasted or fed a protein-free diet in order to estimate the extent of endogenous losses of energy and amino acids in excreta. The average values per bird for nitrogen loss, endogenous energy losses (EEL) and endogenous energy losses corrected to zero-nitrogen balance ($EEL_n$) were found to be 0.74 g, 47.0 kJ and 21.5 kJ, respectively. It was found that the TME and TAAA values of dehulled soybean meal were higher than those of hulled soybean meal. The TME and nitrogen-corrected TME metabolisable energy values of dehulled soybean meal were 10.58 and 10.74 MJ/kg, respectively, while the corresponding values for hulled soybean meal were 10.03 and 10.27 MJ/kg, respectively. The average indispensable and dispensable amino acid availability of dehulled soybean meal was 92.1 and 93.5%, compared with 89.3 and 91.4% for hulled soybean meal. Dehulled soybean meal would therefore appear to be superior to hulled soybean meal as a source of protein and energy for use in poultry rations.

• Asian-Australasian Journal of Animal Sciences
• /
• v.16 no.6
• /
• pp.928-939
• /
• 2003

A study was carried out to determine the effect of de-hulling on apparent and true ileal amino acids digestibility of soybean meals for growing pigs. Twenty barrows (Duroc${\times}$Large white${\times}$Longer white) were fitted with a simple T-cannula at the distal ilium. Digestibility of 20 experimental diets was determined, nine of them were de-hulled soybean meal diets, and nine of them were regular soybean meal diets and two low protein casein diets for determination of endogenous amino acid correction for true digestibility determination. A TEX>$5<{\times}5<$ Latin Squares Design was adopted in this trail. The results showed that de-hulling increased apparent ileal digestibility of isoleucine, threonine, aspartic, tyrosine and indispensable and dispensable amino acid (p<0.05) in soybean meals. Furthermore, dehulling is also increased apparent digestibility of arginine, leucine, lysine, phenylalanine, alanine, glutamic acid, serine and gross amino acids (p<0.01). However, there were no significant differences found for histidine, methionine, tryptophan, cystine and glycine (p>0.05). Similar responses were found for true ileal digestibility. In three dehulled and non-dehulled pairs soybean meals from the same respective sources, de-hulling increased apparent digestibility of lysine, methionine, threonine and cystine 1.42%, 2.06%, 2.18% and 1.40% respectively. True digestibility of lysine, methionine, threonine and cystine was increased 1.65%, 1.94%, 2.30% and 1.82% respectively. A prediction equation for true ileal amino acid digestibility (including lysine and arginine) was established by multivariate linear regression. The independent variables included relevant amino acid, organic matter, crude protein, ether extract and nitrogen free extract. The coefficient R2 values of lysine and agrinine were 0.596 and 0.531 respectively. According to the crude protein content, a prediction equation for lysine and arginine content in soybean meal was also established by single linear regression. The coefficient $R^2$ values of lysine and agrinine were 0.636 and 0.636 respectively.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.41 no.2
• /
• pp.173-177
• /
• 1996

This study was carried out to improve utility value as soybean genetic resources and to obtain basic information for color-soybean breeding. The 146 local color soybean lines collected in Kyongbuk province were investigated major agronomic characteristics. Seed coat-color showed seven different types which were black, white mottled on black, white mottled on brown, black saddle on green, green, raddish brown and brown. Major color types were black and green colors. The 90 percent of collected lines were purple in flower color. The 86 lines were green in color of cotyledonary part and 64 lines yellow. Great variations were observed in days to flowering and days from flowering to maturity, 51 to 81 days and 75 to 103 days, respectively. But days to maturity was 150 to 159 days and had smaller variation than days to flowering and days from flowering to maturity in all lines except those with white mottled on black (123 days). The 100 seed weight ranged below 10g to over 36g. Black seed color with green embryo seed was heavier seed weight than black seed color with yellow embryo seed. Seed shape of all collected lines was ellipsodial and average ratio of length: width: thickness of seed was 1:0.87:0.69. Positive correlation coeffieients were obtained among seed length, width, thickness and 100 seed weight.

• Korean journal of food and cookery science
• /
• v.26 no.3
• /
• pp.314-322
• /
• 2010

The effects of five colored soybean (blue, red, yellow, white, and black) varieties on the quality characteristics of soybean paste (Doenjang) were investigated for proximate composition, salt content, pH, color, organic acid content, amino acid content, and mineral content after 80 days of aging. Soybean paste (Doenjang) samples were divided into TDS (traditional Doenjang prepared with soybean) and TDM (traditional Doenjang prepared with mixed soybeans, kidney bean, black soybean, kind of small bean, sword bean, green bean, red bean, at a radio of 1:1:1:1:1(w/w)). Moisture content was 49.66% for TDM and 49.52% for TDM. Protein and salt contents of the TDS sample were higher than those of TDM. The "L" values of the TDB sample increased the aging period was decreased. In contrast, the "L" and "$\alpha$" values of TDM did not show any significant differences. The main organic acids detected were malic acid > lactic acid > tartaric acid in the TDS and TDM samples. Glutamic acid contents were 2.83 g/100 g for the TDS sample and 2.15 g/100 g for the TDM. The levels of K, Mg, and Ca of the TDS sample were higher than those of TDM. No significant difference occurred between TDS and TDM regarding their quality characteristics after 80 days of aging. Further studies needed include sensory evaluation and functionality of soybean paste made from mixed soybean materials.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.43 no.2
• /
• pp.105-112
• /
• 1998

Seeds of medicinal soybean [Glycine max(L.) Merill] are characterized by a black seed coat, white stripe at hilum border, yellow cotyledon, and very small seed weight. Production of this medicinal soybean has recently increased as a consumption increased. The objective of this study was to evaluate the growth characteristics and seed yield of collected medicinal soybeans and to obtain basic information on production practices and breeding materials. The collected medicinal soybean lines were cultivated at three locations for two years. Twenty-seven lines were planted at the Research Farm, Korea University, Namyangju city, on May 23, and at the Research Farm, Kyungpook National University, Taegu, on May 20, 1995. In 1996 field experiments, forty-four lines were planted on May 25, at Research Farm, Korea University, and twenty-seven lines among those were planted on June 7 at the Research Farm of National Yeongnam Agricultural Experiment Station, Milyang city. The investigated lines had purple or white flower. Flowering and maturing dates were similar or later than those of the control cultivars. Branch number was greater for the investigated lines. One hundred-seed weight of the lines ranged from 8.5 to 15.0 g. Mean seed yields ranged from 1.54 to 2.89 MT/ha. Nine lines of the investigated medicinal soybeans showed higher yield capacity than the control cultivars. Further research should be done on the improvement of the production system and breeding program of medicinal soybeans.

• Korean journal of applied entomology
• /
• v.29 no.4
• /
• pp.252-256
• /
• 1990

Viral insecticides were formulated with Spodoptera litura nuclear polyhedrosis virus and different U.V. protectants based on white carbon, molasses, and white carbon and molasses mixture to use as microbial control agents. Effect of rainfall on the attachment of formulated viruses to leaves was no different between the treated and the non-treated experiment. Persistence of the formulations was lated 5 days on the surface-sprayed leaves and 12 days on the under-sprayed leaves which was showing 60% mortality. Total mortality of the viral insecticides was more than 97% with no differences among them. Field evaluation of three viral insecticides in soybean field was very successful then carried out in Chinju, a southern part of Korea. Mortality by the formulation in the field during 14 days was more than 93%, but the formulations contained molasses showed phytotoxicity on soybean leaves. Spray effect of the viral insecticides was begun to appear from 7 days later than that of chemical insecticide.

• Korean Journal of Microbiology
• /
• v.49 no.3
• /
• pp.286-291
• /
• 2013

Soybean pastes with 8% (w/w) salinity were prepared instead of soybean paste with 14% (w/w) salinity to meet the growing demands of Korean's low sodium diet. After aging, white films had appeared on the surface of all low-salted soybean pastes [8% (w/w) salinity] unlike high-salted soybean pastes [14% (w/w) salinity]. All of eight microbes isolated from the surface film were identified as Pichia kudriavzevii. Eleven Bacillus strains with good characteristics of fermentation were isolated from traditionally fermented soybean pastes in order to preserve their unique flavors and aromas after aging, and as a result of analyzing the biochemical characteristics and 16S rRNA sequences, those were identified as B. subtilis, B. licheniformis, and B. methylotrophicus. All of the Bacillus isolates had antagonistic activities against 8 isolates of the film-forming yeasts and harbored the genes for synthesis of antimicrobial surfactants including lichenysin and/or surfactin.