• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.698-702
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• 1993

Effect of heating temperature on elution patterns of soluble carbohydrate of legume starches and the texture of starch gels was investigated. The elution profiles of soluble carbohydrate obtained by Sepharose 2B-CL showed that the larger molecules were leached as the heating temperature increased. The elution profiles of soluble carbohydrate of cow pea and mung bean starches were similar, but those of kidney bean starch were different. The gel structures of cow pea and mung bean were stable with showing high values in hardness and cohesiveness. But red bean and kidney bean gels were weak in hardness and cohesiveness. As the heating temperature rised, hardness and cohesiveness were increased in gels prepared by heating for 15 min. However, the gels made by heating for 1 hour showed that less hard and more cohesive gels from cow pea and mung bean, while harder and more cohesive gels from red bean and kidney bean were obtained as the heating temperature increased from $85^{\circ}C\;to\;95^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.444-449
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• 2001

Comparative effects of gamma irradiation and methyl bromide (MeBr) fumigation on disinfestation and physicochemical attributes of mung bean were investigated. Insects in domestic mung bean were identified to be Collosobruchus chinensis Linne. Ina disinfestation test, MeBr showed 100% disinfestation effect on Larva and adult at 5th day after treatments, while irradiation dose above 3 kGy was effective for disinfesting all larva at that time. Adults were more sensitive to radiation than larva. Around 1 kGy was enough to control larva and adult in mung bean following 10 to 15 days of irradiation. In physicochemical properties of treated sampels, nitrogen solubility, TBA value, amino acid and fatty acid compositions were not different among the control, 2.5 kGy-irradiated and MeBr-fumigated samples. MeBr fumigation caused the decrease in lightness (Hunter's L value) and the increase in redness (a value) and yellowness (b value), thereby resulting in overall color difference (${\Delta}E$) in a noticeable level (NBS 2.61~2.94).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.31 no.3
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• pp.299-303
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• 1986

To provide useful information on the improving cultural practices of mungbean, investigations were made on Ca/Mg and (equation omitted) ratio in soil and plant grown under three fertilizer levels of N, P, K with different upland soils, using variety, Kyonggijaerae 5. Highly significant possitive correlations were observed between the soil extracted molar Ca/Mg ratio, (equation omitted) ratio at flowering time and yield, number of pods per plant, respectively. Soil-extracted Ca/Mg ratio at flowering time ranged from 1.9 to 6.4 and (equation omitted) ratio ranged from 0.17 to 0.33. Yield decreased rapidly as extracted soil Ca/Mg ratio became smaller than the ratio of 3.9, and yield was the highest the (equation omitted) ratio adjusted to 0.23 at flowering time. At harvesting time, Ca/Mg ratio in plant ranged from 1.4 to 4.3 and the yield decreased rapidly as Ca/Mg ratio in plant became smaller than 2.6. Yields, however, were not related to the soil-extracted Ca/Mg ratio interval from 3.9 to at least 6.4 in flowering time and Ca/Mg ratio in plant ranged from 2.6 to 4.3 at harvesting time.

• Korean Journal of Food Science and Technology
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• v.13 no.2
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• pp.146-152
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• 1981

The proximate compositions, fatty acids, and amino acids of mung bean(Phaseouls aureus) were determind: 1. The proximate compositions of mung bean were 24.80% crude protein, 4.75% crude fiber, 4.75% crude ash, 46.03% carbohydrate and 0.82% fat. 2. Saponification number, iodine number and non-saponifiable content of the lipids extracted from mung bean were 154.99, 117.05 and 14.83% respectively 3. The protein of mung bean was composed of glutamic acid (15.92%) and aspartic acid (12.09%) as major amino acids and considerable amounts of leucine (8.19%), arginine(7.31%) and pheylalanine (6.41%). The essential amino acid content including lysine(8.3%), threonine (3.5%) and tyrosine (2.83%) was higher than those of rice and barley which are deficient in those amino acids. 4. The lipids were composed of 35.5% linoleic acid, 15.5% linolenic acid and palmitic acid, 37% stearic acid, 5% oleic acid as major components, and 0.4% myristic acid, 1.0% arachidonic acid and 1.2% behenic acid as minor components. The saturated and unsaturated fatty acid ratio of oil extracted with di-ethyl ether from mung bean was $42{\sim}43/57{\sim}58%$.

• Korean journal of food and cookery science
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• v.7 no.4
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• pp.63-69
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• 1991

This study was undertaken for the purpose of studying the physicochemical propery of mungbean and texture of mungbean starch gels. Mungbean starch gel made with different levels of oil were tested to investigate the textural characteristics by mechanical test. The results are summerized as fallows: The content of moisture fat, protein, and ash in Seonwha mungbean were shown to be about 13.19%, 1.02%, 23.57% 3.13% respectively. Those of Seonwha mungbean crude starch were 12.48%, 0.63%, 0.94%, 0.13% respectively. The gain of dry crude starch from peeled mungbean was 22.48%. Water binding capacity of Seonwha mungbean crude starch was 183.1%. The pattern of change in swelling power of Seonwha mungbean crude starch for increasing temperature increased slowly to $70^{\circ}C$, and then increased rapidly. The pattern of change in solubility was similar to that of swelling power. The amylose and amylopectin content were 22.5%, 77.5%. Brabender hot-paste viscosities of mungbean crude starch at 8% and 10% showed the similar amylogram patterns with peak vicosity. By the Rheometer measurement result of 8% 10% mungbean starch gel, Hardness and Fractuability tended to be decreased as the addition level of oil increased. Elasticity, Adhesiveness, Chewiness, L, a, and b value tended to be increased as the addition level of oil increased.

• Korean journal of food and cookery science
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• v.15 no.4
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• pp.353-357
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• 1999

The textural characteristics of mungbean flour gels and mungbean cake(Bindaedduk) were investigated in steam and microwave reheating condition after 20$^{\circ}C$, 5$^{\circ}C$ and -18$^{\circ}C$ storage. The hardness of mungbean flour gels were 2.36 kg in microwave reheating and 3.59 kg in steam reheating after 6 days frozen storage, respectively and its gumminess were increased after reheating. The hardness of mungbean flour gels did not significantly change with the storage temperature. The textural characteristics of mungbean cake made with 2 parts of mungbean flour and 1/2∼1/8 parts of nonwaxy rice flour had the similar values in spite of the different compositions. Microwave reheated mungbean flour gels had the different hardness values of 4.13 kg in non package and 1.70 kg in polyethylene film wrap after 24 hours storage at 20$^{\circ}C$. In sensory evaluation mungbean flour gels showed the high scores in hardness and the unpleasant flavor after reheating but mungbean cake of different compositions showed the good sensory qualities.

• The Korean Publising Journal, Monthly
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• s.144
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• pp.2-3
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• 1994

올해는 갑오경장.청일전쟁.동학혁명의 백주년이다. 그중에서도 특히 동학혁명을 기념하는 문화적 행사들이 줄을 잇는다. 그것은 오늘날의 역사의식의 수준일 터이다. 햇수로 14년만에 완간된 송기숙씨의 장편소설 "녹두장군"(전12권)은 그 동학혁명 백주년의 문학적 기념비이다. 이 소설은 농민들이 역사의 바다에 이르는 과정을 총체적으로 그려낸다.

• Korean Journal of Plant Resources
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• v.26 no.2
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• pp.159-168
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• 2013

The study was conducted to determine the content of phenolics and flavonoids, antioxidant activity and antioxidant enzyme activity for the extract from 7 days old sprouts of cowpea (cv. "Seowon"), mungbean (cv. "Owool") and soybean (cv. "Pungsannamulkong"). Sprout length and weight of soybean sprouts were higher than those of cowpea and mungbean sprouts. Total phenolics content [mg ferulic acid equivalents (FAE) $kg^{-1}$ DW] was highest in soybean sprout extracts (82.2 mg $kg^{-1}$), followed by cowpea (32.2 mg $kg^{-1}$) and mungbean (24.5 mg $kg^{-1}$) sprout extracts (p < 0.05). The result of total flavonoid level [mg rutin equivalents $kg^{-1}$ DW] had same tendency to the total phenolics, showing lower amounts. The antioxidant activity of the methanol extracts from all the plant dose-dependently increased. DPPH (1,1-diphenyl-2-picryl hydrazyl radical) free radical scavenging activity was higher in cowpea (44%) and mungbean (42%) sprouts than in soybean sprouts (25%). Among antioxidant enzymes, APX and POX activities were highest in cowpea sprouts and CAT and SOD activities in soybean sprouts. The results showed that total phenolics content ($r^2$ = 0.5320 ~ 0.9032) and total flavonoids level ($r^2$ = 0.4672 ~ 0.9380) were highly correlated with antioxidant or with antioxidant enzyme activity, and that the level and activity of biologically active substances were different depending on plant species.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.710-715
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• 1993

Physicochemical properties of defatted and lipid-reintroduced kidney bean, mung bean, and corn starches were investigated. Granule shapes of kidney bean and mung bean starches were oval/round, but corn starch was polygonal and each shape was not changed after defatting and lipid reintroducing. The granule sizes of starches ranged $12{\sim}45{\mu}m,\;10{\sim}32{\mu}m\;and\;5{\sim}20{\mu}m$ respectively, but those of lipid reintroduced starches increased slightly. All starches showed Ca type in x-ray diffraction but relative crystallinity was decreased by defatting. The amylose contents of starches increased after defatting but decreased after lipid-reintroduction. The swelling power and solubility of untreated starches at each temperature increased by defatting but decreased by lipid-reintroduction except corn starches. The initial pasting temperatures of kidney bean, mung bean and corn starches by amylograph were $87,\;67\;and\;80^{\circ}C$ respectively, and those of them were lowered by defatting. The peak viscosity, height at $50^{\circ}C$, consistency and setback on amylogram of starches decreased by defatting but increased by lipid-reintroduction.

• Korean Journal of Weed Science
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• v.3 no.2
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• pp.199-207
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• 1983

To select appropriate herbicides for adzukibean and mungbean, a series of experiments was carried out in both field and pot from 1980 to 1983. Tolerance to the herbicides tested was highest in soybeans and followed by mungbean and adzukibean in the order. Pre-emergence herbicides showed relatively low phytotoxicity were chlorambem, linuron, and metribuzin for adzukibean and alachlor and butachlor for mungbean. Post-emergence herbicides showed no external phytotoxicity for adzukibean and mungbean were alloxydim, Dowco 453, fluazifop, etc.. For mungbean, terbutryn (1.5 kg, a.i./ha) which is pre-emergence herbicide showed the best weeding control efficacy but some possible phytotoxicity. Among post-emergence herbicides, acifluorfen (300 g, a.i./ha) showed the best weeding efficacy with no yield reduction though some phytotoxicity which recovered within 20 days. Compared to single herbicide application, the mixture or systemic treatments of herbicides showed much higher weeding control efficacy and seed yields: the systemic treatments of linuron (500 g, a.i./ha) / Dowco 453 (180 g, a.i./ha) or linuron (500 g, a.i./ha) / fluazufop (260 g, a.i./ha) for adzukibean and the mixture treatment of alachlor (1.31 kg, a.i./ha) / acifluorfen (150 g, a.i./ha) for mungbean, respectively.