• Title, Summary, Keyword: soy

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Statistical optimization of culture media contained soy proteins and hypocotyl for the growth of Bifidobacterium lactis BL 740 and production of soy isoflavone aglycones (대두 단백질 및 배아를 이용한 Bifidobacterium lactis BL740의 균체성장 및 이소플라본 비배당체 생산를 위한 통계적 배지 최적화)

  • Lee, Choong-Young;Lee, Yoon-Bok;Lee, Keun-Ha;Park, Myeong-Soo;Hwang, Seock-Yeon;Hong, Seung-Bok;Yoo, Yung-Choon;Yu, Byung-Yeon;Kim, Chung-Ho
    • Journal of Applied Biological Chemistry
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    • v.53 no.3
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    • pp.126-131
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    • 2010
  • In order to maximize the growth of Bifidobacterium lactis BL 740 and soy isoflavone agycones production, we investigated the optimization of a culture medium containing soy hypocotyls, which are the byproducts of the soy manufacturing process, and soy proteins. The ingredients of the medium containing soy materials (S-medium) were selected by fractional factorial design (FFD) and central composite design (CCD) within a desirable range. The FFD was applied by six factors: glucose, cellobiose, fructooligosaccharide, soy peptone, soy protein, and soy hypocotyl. Soy protein, soy peptone, and soy hypocotyl were found to be significant factors from the result of FFD for both the growth of B. lactis BL 740 and aglycone production. The CCD was then applied with three variables found from FFD at five levels each and the optimum values were determined for the three variables: soy peptone, soy protein, and soy hypocotyl. In the case of the growth of B. lactics BL740, the proposed optimal media contained 12.73 g/L of soy protein, 29.55 g/L of soy peptone, and 130.67 g/L of soy hypocotyl. To produce isoflavone aglycones, optimized media was composed of 2.06 g/L, soy protein, 1.25 g/L of soy peptone, and 60.02 g/L of soy hypocotyl.

Consumption Pattern and Sensory Evaluation of Korean Traditional Soy Sauce and Commercial Soy sauce (재래식 조선간장과 시판양조간장의 소비실태조사 및 관능적 특성 연구)

  • 김영아;김현숙
    • Korean journal of food and cookery science
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    • v.12 no.3
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    • pp.280-290
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    • 1996
  • The suwey on the consumption pattern of Korean traditional soy sauce and commercial soy sauce was performed. 55.8 percentage of surveyed house makes Korean traditional soy sauce domestically, But its frequency in actual use is lower than commercial soy sauce. The use of Korean traditional soy sauce and commercial soy sauce was different depending on the kinds of food. Korean traditional soy sauce is mainly used for kinds of soup, and commercial soy sauce is predominantly used for hard-boiled foods and Chapchae. Korean traditional soy sauce is known as our typical fermented food and has special flavor. But its main factors of special flavor were not well established yet. So the authors have investigated the main components of Korean traditional soy sauce for its typical taste. Five samples o$.$ere selected from'Kyung-ln'area. The sensory charac teristics of Korean traditional soy sauce itself were very different with that of cooked food added with Korean traditional soy sauce. The hard-boiled mackerel cooked with commercial soy sauce was prefered than Korean traditional soy sauce. And soups and seasoned vegetables cooked with Korean traditional soy sauce were profered. By stepwiEe regression analysis and correlation analysis, sensory overall acceptability mainly depends on specific gravity, salt content and amino nitrogen content (R'=0.94). And total nitrogen content was highly coirelated with overall acceptability (r=0.91).

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Effects of Soy Isoflavones on Lipid Profiles and Hepatic LDL Receptor mRNA Level in Growing Female Rats

  • Jo, Hyun-Ju;Choi, Mi-Ja;Yoo, Min
    • Nutritional Sciences
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    • v.9 no.2
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    • pp.74-81
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    • 2006
  • The present study examined the effect of soy isoflavones on lipid metabolism in growing female rats. Rats were randomly assigned to three different groups and provided experimental diets for 9 weeks. The experimental groups were classified into 1) a control group, 2) a soy protein isolate group: soy (+)) group and 3) a soy protein concentration group: soy (-)) group. Diets contained either casein or one of two soy proteins with (soy (+)) or without isoflavones (soy (-)). Serum triglyceride concentration showed no significant differences among the experimental groups. Serum total cholesterol concentration was significantly lower in both the soy (+) and soy (-) groups than in the control group and LDL-cholesterol concentration was significantly lower in the soy (+). Serum HDL-cholesterol concentration was significantly higher in the control group than in the soy protein groups but the HDL-cholesterol share rate in total cholesterol tended to be lower in the control group than in the soy protein groups, insignificant as it was. Hepatic IDL receptor mRNA level was significantly increased in the soy (+) group when compared to the other two groups to be 20% higher than the control group. In conclusion, soy protein isolate, soy protein rich with isoflavones reduced serum total cholesterol and LDL-cholesterol concentration and increased hepatic IDL receptor mRNA expression in growing female rats. Therefore, it is considered that the intake of soy isoflvones during puberty can be advantageous in terms of the long-tenn control of serum lipid.

Studies on the chemical and amino acid components of commercial and homemade soy sauce (시판 및 재래식 간장의 일반성분 및 아미노산 성분 연구)

  • 고영수
    • Journal of the Korean Home Economics Association
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    • v.24 no.4
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    • pp.105-116
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    • 1986
  • This paper provides the analysis and the comparisons of three kinds of soy sauces based on the manufacturing sources. The main factors of this study are concentrated on general and amino acids components. Three samples represented as domestic market soy sauces, imported Japanese soy sauces and homemade soy sauce are analyzed and compared by Kjeldahl and AOAC method and amino acid autoanlyzer method which have the results as follows; 1. For total nitrogen and pure extract and sodium chloride known as general components, the domestic market soy sauces show the ranges of 0.85~1.51%, 11.37~17.4% and 16.03~17.43% and the imported soy sauce shows the ranges of 1.65~1.83%, 19.54~19.80%, 17.20~18.46% and the homemade soy sauce indicates 0.73%, 30.96% for each components. The results implicates that the homemade soy sauce contains less total nitrogen and pure extract while it contains more sodium chloride than the domestic market soy sauces. 2. The amount of total amino acids contained in each soy indicated the range of 3.864~6.883% for the domestic market soy sauce and the range of 7.705~7.839% for the imported soy sauce and 2.035% for the homemade soy sauce. Especially, 20~50% glutamic acids are contained in total amino acids of each soy sauces.

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Studies on Busuge Preparation -II. Effect of the Addition of Soy Products on the Quality of BISIGE(SAN-JA) Base- (부수게 제조에 관한 연구 -제 2보 대두 첨가가 부수게(산자) 바탕의 품질에 미치는 영향-)

  • Kim, Joong-Man;Wei, Lun-Shin
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.14 no.1
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    • pp.51-56
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    • 1985
  • This study was to compare the effects of soy hot water extract, soy slurry, defatted soy flour, soy protein concentration and soy protein isolate on the quality of Busuge Base. In Busuge Base preparation the addition of soy products, in general, showed the improvable effect in the quality of Busuge Base. Among them the soy slurry was especially effective in volume increasing, hardness and panel score, and the soy protein isolate was effective in the protein fortification of Busuge Base. In addition, the qualify of Busuge Base was best when soy slurry and soy protein isolate were jointly used. In this case, the adequate amount of soy protein isolate was about 10%.

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Physicochemical Analysis of Korean Traditional Soy Sauce and Commercial Soy sauce (재래식 조선간장과 시판양조간장의 이화학적 특성 연구)

  • 김영아;김현숙;정명준
    • Korean journal of food and cookery science
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    • v.12 no.3
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    • pp.273-278
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    • 1996
  • To investigate the main components of Korean traditional soy sauce for its typical taste, we compare the physicochemical properties of Korean traditional soy sauce and commercial soy sauce. The physicochemical analysis revealed that each components showed significant difference between Korean traditional soy sauce and commercial soy sauce. The significant characters for discrimination between Korean traditional soy sauce and commercial soy sauce were salt content, ammonia nitrogen content and total acidity (R$^2$=0.99). The components of Korean traditional soy sauce divided into 3 clusters, and each group is characterized as formol nitrogen, salt and total nitrogen content by cluster analysis. Main amino acids of Korean traditional soy sauce were alanine, glutamic acid, leucine and valine.

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The Contents of Free Sugar and Alcohol in Traditional Soy Sauce Prepared from Meju under Different Formations (형상이 다른 메주로 제조한 재래식 간장 중의 유리당과 알코올 함량)

  • 서정숙;이택수
    • The Korean Journal of Food And Nutrition
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    • v.6 no.2
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    • pp.103-108
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    • 1993
  • The Kinds of soy sauce were prepared using the brick type of conventional meju(A), the brick type of meju of Aspergillus oryzae(B), and the grain type of meju of Aspergillus oryzae(C). Free sugar and alcohol were analyzed in accordance to aging time of those products. Galactose, glucose, arabinose, xylose, and mannose were detected in all kinds of soy sauce. In soy sauce 4 galactose, glucose, arabinose, and xylose were shown in the order of content. The content of galactose in soy sauce A and soy sauce C were shown higher than that in soy sauce B alt during the time. The content of glucose was highest among that of all kinds of free sugars at the beginning of preparation, but the content of glucose was lower than that of arabinose and xylose after 60 days. The contents order of total free sugar was soy sauce C > soy sauce B > soy sauce A. The content of ethyl alcohol was shown 6.23∼19.10mg%, and that of isobutyl alcohol was 8.70∼ 169.03 ppm in all soy sauces, but those of soy sauce C was higher than those of other soy sauces.

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Characteristics of Seasoning Soy Sauce with Added Saccharina japonica Powder Fermented by Lactic Acid Bacteria (유산균 발효 다시마(Saccharina japonica) 분말이 첨가된 조미간장의 품질 특성)

  • Lee, In-Seon;Song, Ho-Su
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.51 no.6
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    • pp.613-622
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    • 2018
  • This study investigated changes in the quality and antioxidant activity of soy sauce with added Saccharina japonica powder (FSP). Soy sauce was prepared with acid-hydrolyzed soy sauce, brewed soy sauce, honey, ginger, garlic, dried red pepper, ${\gamma}$-aminobutyric acid (GABA)-enriched sea tangle fermented in lactic acid, and 1% or 3% S. japonica powder by soy sauce volume. The color, pH, microbiology, amino nitrogen, free amino acids, antioxidant activity, and sensory qualities of the soy sauce were evaluated. There were no significant differences in the general characteristics or antioxidant activity. However, the addition of FSP to the soy sauce enhanced the delicate flavor. Furthermore, soy sauce containing FSP had higher levels of GABA (50 mg/100 mL), a biofunctional ingredient. Therefore, the development of seasoning soy sauce with enhanced functionality seems possible.

Growth of Lactic Acid Bacteria in Soy Milk and Flavor of Soy Yogurt (두유(豆乳)에서 젖산균의 생육(生育)과 대두(大豆)요구르트의 향미(香味))

  • Mun, Sung-Ae;Kim, Young-Bae;Ko, Young-Tae
    • Korean Journal of Food Science and Technology
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    • v.18 no.2
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    • pp.118-123
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    • 1986
  • Soy milk prepared from soy protein concentrate was fermented with Lactobacillus acidophilus, L. bulgaricus, L. casci, Streptococcus lactis or S. cremoris. Growth and acid production of each organism in soy milk and flavor of soy yogurt beverages were investigated. Volatile compounds in soy milk and soy yogurts were also determined. Among the five organisms tested, L. bulgaricus produced most amount of acid in soy milk while S. cremoris produced least amount of acid in soy mile. Sensory evaluation showed that the flavor of soy yogurt beverages was inferior to that of milk yogurt beverage and the flavor of soy yogurt beverage prepared by L. bulgaricus was better than that of other soy yogurt beverages. Soy milk fermented with L. bulgaricus was more acceptable than unfermented soy milk. Lactic fermentation reduced n-hexanal in soy milk while it produced diacetyl that was not detected in unfermented soy milk.

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The Contents of Organic Acid and Fatty Acid in Traditional Soy Sauce Prepared from Meju under Different Formations (형상이 다른 메주로 제조한 재래식 간장 중의 유기산과 지방산 조성)

  • 서정숙;이택수
    • The Korean Journal of Food And Nutrition
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    • v.8 no.3
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    • pp.206-211
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    • 1995
  • Three kinds of soy sauce were prepared using the brick type of conventional menu(A), the brick type of meju of Aspergillus oryzae (B) and the grain type of menu Aspergillus oryzae (C). Organic acid and fatty acid were analyzed In accordance to aging time of those products Citric acid, lactic acid, acetic acid, malonic acid, butyric acid, oxalic acid, and propionic acid were dejected in all kinds of soy sauce. The content of lactic acid was shown higher than those of any other organic acids. The content of lactic acid was much higher at beginning of preparation and at 180 days in soy sauce B than any other conditions. The content of acetic acid was much higher at beginning of preparation, at 120 days in soy sauce C and at 180 days in soy sauce B than any other conditions. The content of citric acid was highest at beginning preparation in soy sauce C, and that was highest in soy sauce B except beginning preparation to 120 days. Myristic, palmitic, stearic, oleic, linoliic, linolenic, arachidonic acid were detected in all kinds of soy sauce after 180 days. The content of oleic acid were shown 32.59∼53.79% in soy sauce B and in soy sauce C. The content of stearic acid was shown 49.7oA In soy sauce A. Linolinec acid and arachidonic acid were detected in only soy sauce C.

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