• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.246-253
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• 1997

This study was conducted to investigate the effect of protein kinds and levels on lipid metabolism in hypercholesterolemia rats. Male Sprague Dawley rats were administrated 1% cholesterol and 0.25% sodium cholate to induce hypercholesterolemia and were fed on diet containing two levels(7, 20%) of casein and soy protein respectively. The rats were sacrified after 5 weeks of feeding periods. Total lipid content in serum was decreased in proportion to level of protein and soy protein was more effective than casein in lipid-lowering effect. Serum triglyceride content was significantly decreased in proportion to level of protein and did not show significance by protein kind. Serum phospholipid content was more significantly decreased in 20% protein groups than that of 7% protein groups. Total cholesterol content in serum was significantly decreased by protein and were decreased in proportion to level of soy protein. Free cholesterol content did not show significance by protein level. The degree of decrease predominated in soy protein groups. Serum HDL-cholesterol content and RL-cholesterol were increased in proportion to level of protein and effect of soy protein was not more significantly than that of casein. Atherogenic index was significantly decreased in proportion to level of protein and soy protein groups were more effective. Serum LDL-, VLDL-cholesterol contents were more significantly decreased in 20% protein groups than that of 7% protein groups. Serum $\beta$-lipoprotein and chylomicrone-cholesterol contents also showed significantly decrease by soy protein.

• Journal of Life Science
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• v.27 no.11
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• pp.1299-1307
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• 2017

The quality characteristics of three non-genetically modified (GM) LRS soybean cultivars free of LOX 1, 2 and 3, such as Jinyang, Hayoung and Daebok, were compared to the characteristics of Taekwang, a soybean with LOX 1, 2 and 3 and general contents of raffinose and stachyose. Taekwang was used as a control soybean. The weights of 100 for Taekwang and Hayoung soybeans were significantly higher than those of the other samples. The crude-protein contents of the Jinyang and Hayoung soybeans were significantly higher than the crude-protein content of the Taekwang soybeans. Similar tofu yields were observed in the Taekwang, Hayoung and Daebok soybeans. The highest tofu yield was observed in the Hayoung soybeans. The isoflavone contents of the soybeans and tofu were 1.4-1.6 times and 1.8-3.4 times higher than the contents of the control soybeans, respectively. The total phenol contents of the Hayoung and Daebok soybeans were significantly higher than the contents of the control soybeans. Additionally, the total phenol and flavonoid contents were significantly higher in the tofu made from the LRS cultivars than in the tofu made from the control cultivar. The antioxidant activities of the Taekwang soybeans were higher than the antioxidant activities of the LRS-cultivar soybeans. However, the antioxidant activities of tofu made from the LRS cultivars were significantly higher than the antioxidant activities of tofu made from the control cultivar. The results suggested that the soybeans of the LRS cultivars were suitable for tofu products. The Hayoung cultivar may be the most suitable due to its higher crude protein and isoflavone contents and its significant antioxidant activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1104-1111
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• 2014

To investigate major characteristics affecting the consumer acceptability of Cheonggukjang, the physicochemical characteristics and consumer perception of 16 Cheonggukjang samples (seven commercial samples and nine samples prepared in the laboratory) were analyzed. Overall, consumer acceptability of Cheonggukjang increased with higher contents of amino nitrogen and volatile basic nitrogen, as well as at lower moisture contents. Cheonggukjang samples with higher consumer acceptability showed higher purchase intent (%) and willingness to pay (won/200 gram package), implying consistency in consumer evaluation. Ideal characteristics of Cheonggukjang were lighter color, less water in the soup, stronger characteristic Cheonggukjang taste, sweetness and nutty taste, as well as less off odors, saltiness, and bitterness. The result of this study demonstrates the needs to improve sensory quality by considering the relatively low consumer acceptability of Cheonggukjang samples.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.603-610
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• 2001

The quality characteristics of soy yogurt prepared with different proteolytic enzymes and starter culture were evaluated. In order to facilitate the growth of lactic acid bacteria and subsequent production of lactic acid, soy protein isolate(SPI) was hydrolyzed using three kinds of proteases; one extracted from Aspergillus oryzae, bromelain and ${\alpha}-chymotrypsin$. The cultural systems employed thereafter for lactic fermentations were: 1) Bifidobacterium bifidum, 2) B. bifidum and Lactobacillus acidophilus, 3) B. bifidum and Lactobacillus bulgaricus. In soy yogurt, pH was more decreased by mixed culture method than single culture method with the accumulation of lactic acid. Viable cells of lactic acid bacteria in soy yogurts were measured $10^8$ CFU/g by the single culture method while $10^9$ CFU/g by the mixed culture method except ${\alpha}-chymotrypsin$ treatment. The amount of free amino acids in soy yogurts were substaintially increased by enzyme treatment. Viscosity was decreased by enzyme treatment, resulting in higher viscosity by ${\alpha}-chymotrypsin$ treatment. Water holding capacity was found to be higher in the single culture method in case of enzyme treatment. Among the various volatile flavor components isolated and identified after enzyme hydrolysis, acetaldehyde, ethanol, diacetyl, butyl alcohol contents tended to increase by lactic fermentation.

• Korean Journal of Organic Agriculture
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• v.18 no.4
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• pp.613-626
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• 2010

Coming with the well-being era, consumer's demand for safe agricultural products is increasing. It is urgent to develop an environment-friendly pear production system. Accordingly, this study was conducted to develop an environment-friendly pear production system by using several environment-friendly agricultural materials which is known to be effective in agricultural production. In the effects of environment-friendly agricultural materials on the soil chemical characteristics in pear orchard, the content of total carbon, organic matter, Ca and Mg increased a little respectively compared with those of 2008, and 2nd treatment showed the highest EC and Mg content in the soil among treatments. The content of leaf N, P and Ca in 2009 decreased compared with those of 2008, while Mg content showed no difference between 2008 and 2009 years. Average pear weight in 2009 was 31g higher than that of 2008 (682g) and 2nd treatment showed the highest pear weight (738g) among treatments. The average sugar content was higher in 2009 (12.6$^{\circ}Bx$) compared with that of 2008 (12.2$^{\circ}Bx$) and the plot of 2nd treatment highest sugar content (12.6$^{\circ}Bx$) among treatments. There were no difference in hunter value of L among treatments, but hunter value of a showed higher 1.62 in 2009 than that of 2008 (3.73). The highest of gumminess and cohesiveness of fruits were obtained from 1st treatment and adhesiveness and chewiness of fruits were obtained from 3rd and 1st treatment respectively. Firmness of fruit increased a little in 2009 compared with that of 2008, while the highest firmness was obtained from 3rd treatment with 1.63kg/5mm$\oint$ among treatments. Phosphate content in the peel of 'Niitaka' pear of fruit skin in 2009 (0.97g/kg) showed 0.06g/kg more content than that of 2008 (0.91g/kg), while the highest content was obtained from 3rd treatment (1.15g/kg). Potassium content in the peel of 'Niitaka' pear in 2009 was 8.20g/kg, which is 0.06g/kg more content than that of 2008 (7.82g/kg) and the highest content was obtained from 1st treatment (8.34g/kg) among treatments. The highest nitrogen content in the flesh of 'Niitaka' pear was obtained from 3rd treatment (4.32mg/g), while it was the lowest in control plot (3.10mg/g). Phosphate content in the flesh of 'Niitaka' pear in 2009 (8.20g/kg) showed 0.06g/kg more content than that of 2008 (7.82g/kg), while the highest content was obtained from 1st treatment (8.34g/kg). There were no difference of the potassium content in the fruit peel of 'Niitaka' pear between years, but 1st treatment showed the highest content (11.81g/kg) among treatments, while the lowest was obtained from the control plot (10.83g/kg).

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.1
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• pp.120-125
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• 2005

This study was carried out to investigate the changes in components of salted eggplant (chukyang) during storage. The contents of total and reducing sugar were decreased during storage, and the tendency was lower in the salted eggplants of vacuum packing storage than in the salted eggplants of rice bran immersion storage. The organic acids of salted eggplants were acetic acid, citric acid, lactic acid, and malic acid. And acetic and malic acid contents were much higher than the others. The content of acetic acid was increased during storage, but malic acid was decreased. Major amino acids of eggplants were valine, aspartic acid, glutamic acid, glycine, and alanine. The content of total amino acid was 1,488.18 mg/100 g in eggplant packed vacuum film at 20 days of storage, and higher than those in fresh eggplant. The content of total amino acid in eggplant immersed in wet rice bran was 745.42 mg/100 g at 20 days of storage, and decreased during storage. The contents of aspartic acid, alanine, cystine, and proline in free amino acids of salted eggplants were higher than other amino acids. The contents of phosphoserine, taurine, ${\gamma}$ -aminoisobutyric acid and hydroxyproline were higher than others. Posphoserine content was decreased during storage, but ${\gamma}$ -aminoisobutyric acid content was increased during storage.

• Korean Journal of Soil Science and Fertilizer
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• v.24 no.3
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• pp.171-176
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• 1991

Field experiment was conducted to investigate the seasonal change in inorganic nitrogen content in grassland soil profile after urea application. Urea was applied at the levels of 0 (0N), 14 (14N), and 28 (28N) Kg N per 10a. Soil samples were taken at every 20 cm interval upto 100 cm soil depth in spring (May 26), summer (July 27), and autumn (October 18) and analysed for total and inorganic nitrogen ($NH_4-N$ and $NO_3-N$). The results obtained are as follows ; 1. In spring, the $NH_4-N$ content of ON treatment was higher than $NO_3-N$ content both in surface and subsoil. The urea application increasing both $NH_4-N$ and $NO_3-N$ contents in the surface soils and these contents decreased with soil depth. 2. In summer, increase in urea application rate elevated the $NO_3-N$ content in soil profile of 0 to 100cm and the content reached upto 42 ppm in the 28N treatment. 3. The seasonal difference in $NH_4-N$ content between summer and autumn was insignificant throughout soil profile. Soil $NO_3-N$ content in autumn were 7 and 14 ppm for 14N and 28N respectively, showing very low values compared with that of summer. 4. The ratio of inorganic nitrogen to total nitrogen increased with soil depth and with urea application rates.

• Journal of Mushroom
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• v.18 no.1
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• pp.107-114
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• 2020

Fifteen species of wild mushrooms, which are classified as edible, medicinal, poisonous, or unknown types, were analyzed for their free amino acid contents. The average total amino acid content was 1,120.0 mg/kg in the edible type, 1,037.8 mg/kg in the medicinal type, and 1,010.8 mg/kg in the poisonous or unknown type, respectively. The edible type wild mushrooms showed the highest average content of total essential amino acids; conversely, the poisonous or unknown type showed the lowest content. Leucopaxillus giganteus (OK811) showed the highest total amino acid (1,212.4 mg/kg) and essential amino acid (490.2 mg/kg) contents among edible type, while Pycnoporus sanguineus (OK1071) showed the highest total amino acid (1,233.7 mg/kg) and essential amino acid (412.8 mg/kg) contents among the medicinal type. Among the poisonous or unknown type, Hypholoma fasciculare (OK826) showed the highest total amino acid (1,223.4 mg/kg) and essential amino acid (442.8 mg/kg) contents. The amino acid contents of wild mushrooms are fundamental data for the screening of useful genetic resources with nutritionally superior properties.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.32 no.2
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• pp.196-200
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• 1987

유채박의 사료화를 위한 성분개량을 목표한 육종의 기초자료를 얻고자 유채박의 OZT함량이 낮은 영산유채와 그 함량이 고함유인 품종들을 정역교배하여 얻은 F$_2$세대의 종실을 대상으로 OZT함량에 관여하는 유전자수와 세포질의 영향에 관하여 조사분석한 결과는 다음과 같다. 1. F$_2$세대에서 OZT함양을 영산유채에 기준한 낮은 개체의 출현율은 OZT함량이 저함유인 품종을 모본으로 교배한 조합에서 높게 나타났다. 2. OZT함량의 분리비는 63 : 1에 가장 적중도가 높아 3쌍의 열성유전자가 OZT생성에 관여하고 있는 것으로 추정되었다. 3. OZT함량의 유전에 세포질의 영향이 인정되었다.

• Korean Journal of Materials Research
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• v.11 no.4
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• pp.312-318
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• 2001

The mechanical and electrical properties of Cu-Nb filamentary nanocomposite fabricated by the bundling and drawing process were examined. The strength increased gradually with increasing Nb content while the ductility was insensitive to Nb content. The ratio of yield stresses at 293K and 75K are found to be 치ose to that of Young's moduli in various Cu-Nb nanocomposites, suggesting that athermal obstacles primarily control the strength. The fracture morphologies show ductile fractures irrespective of Nb contents. Secondary cracking along the interfaces between subelemental wires was occasionally observed and the frequency of secondary cracking increased with increasing Nb content. The conductivity and the resistivity ratio decreased with increasing Nb content. The decrease of the conductivity and the resistivity ratio(${\rho}_{293k}$/$\{rho}_{75k}$) can be explained by the increasing contribution of interface scattering.