• Korean Journal Plant Pathology
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• v.13 no.1
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• pp.13-17
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• 1997

A causal agent of bacterial soft rot occurring in soybean sprout cultivation in Korea was isolated and identified, and its incidence in several sprout-soybean cultivars was examined. Infected soybean seeds became light brown and whitish, and could not germinate until 3 days after seeding, accompanying rotting of soybean seeds and sprouts. The causal organism isolated from the rotten seeds and sprouts was identified as Erwinia carotovora subsp. carotovora on the basis of its pathogenicity, morphological and physiological characteristics and the results of the Biolog GN microplate test program. The bacterial soft rot by E. c. subsp. carotovora was firstly described in soybean sprout in Korea, and we name it“the bacterial soft rot of soybean sprout”. The disease occurred more frequently in Nam-hae and Fu-reun sprout-soybean cultivars than in Eun-ha, So-baek, and Ik-san cultivars.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.143-152
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• 1989

Some sugars and proteins were mixed with yellow corvenia lipids, soybean lipids or see yolk lipids to study the influence of the sugars or proteins on lipid oxidation and browning in dry and wet system during kept at $40^{\circ}C$. In the yellow corvenia lipids mixed with various food components, peroxide value(POV), carbonyl value(COV) and brown pigments were much higher than the case that soybean lipids or egg folk lipids were mixed. In terms of the food components, they appealed high in glucose, sucrose and starch but low in albumin and casein. When the soybean lipids were mixed, POV appeared low in all these maxture. COV and brown pigments appeared high in glucose, sucrose and starch but low in albumin and casein. In the case of egg york lipids, POV appeared lower than that of soybean lipids but COV and brown pigments were similar. In the starch mixture of three lipids in wet system, POV and COV in yellow corvenia lipids appealed lower, but appeared higher in soybean lipids and egg yolk lipids than those in dry system. Brown pigments appeared similarly with the case in dry system. And the all mixtures of casein in wet system, POV and COV appealed lower thanthose of the dry system, but brown pigments appeared high.

• Korean journal of food and cookery science
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• v.11 no.5
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• pp.479-486
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• 1995

The reological properties of doughs blended with cereal flours were investigated in the study. The doughs were prepared of wheat flours mixed with 10％, 20%, 30% and 40% ratio of rice flour, waxy-rice flour, brown-rice flour and soybean flour. Amylogram, farinogram, extensogram and SEM were used to measured thier special properties with graphs and photos. The results were obtained as followes; 1. Wheat dough formation after fermantation, showed "stringing" structure of small starch granules on the SEM photo. But the large starch granules contributed little to the structure formation in rice flours dough, and played relatively a little role in the structure formation of blended doughs of waxy-rice, brown-rice and soy- bean flours. 2. The absorption of flour composited rice and brown-rice, was lower than that of the control by Farinograph. It was decreased the farinograph absorption with the increase of replacement ratio of cereal flours. Dough development time of cereal blended flours decreased, but that time of waxy-rice and brown-rice were very similiar. Farinograph stability of rice, waxy-rice, brown-rice and soybean blended flours, had shorter than that of wheat-flour. 3. The results showed that cereal blended flours decreased the resistance to extention (elasticity) without affecting the extensibility in fermented dough by Extensograph. 4. The gelatinization temperature of wheat, rice, waxy-rice, and brown-rice were 55.0$^{\circ}C$, 64.0$^{\circ}C$, 58.0$^{\circ}C$ and 61.0$^{\circ}C$. But that of all cereal blended flours showed 58.0$^{\circ}C$ except 20% or 30% soybean blended flours. According to the amylogram, each maximum viscosity of rice flour and wheat flour was 1760 B.U.,760 B.U.. Soybean composite flours had significantly lowe. amylograph peak viscosity (300 B.U.) than that of the other composite flours (450 B.U.-1100 B.U.).

• Korean Journal of Breeding Science
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• v.41 no.4
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• pp.488-495
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• 2009

In recent years, an increasing amount of research has been conducted on the yield loss of soybean crop caused by Riptortus clavatus, a serious pest of legumes. The objective of this study were to examine crop damage caused by various population densities of R. clavatus and determine the association of unique growth and seed characteristics with crop damage rate in conventional soybean fields. Major growth responses to R. clavatus were examined. The cultivars that were not as seriously damaged by R. clavatus were Pungsannamulkong, Sobaegknamulkong, Duyoukong, and Sinpaldal 2, but Myeongjunamulkong, Mallikong, and Hwangkeumkong were significantly (P<0.05) damaged. The rate of seed damage caused by R. clavatus was 8.2% in a group of brown colored pubescence, while the rate was 13.0% in a group of the gray colored. Crop damage by R. clavatus clearly more reduced in cultivars with dark hilum colors including dark brown, brown, and grayish brown than those with yellow hilum colors. Concerning pod colors, crop damage was less significant in cultivars with dark brown pod color than with the light brown. Cultivars with short pod length (4.0-4.5 cm) at full seed (R6) stage showed lower seed damage rates by R. clavatus than those with long pod length (>5.6 cm). Therefore, characteristics of hilum, pod, pubescence colors, and pod length were significantly related and linked to the cultivar resistance to R. clavatus.

• Korean Journal of Breeding Science
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• v.41 no.4
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• pp.612-615
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• 2009

Lipoxygenase and Kunitz trypsin inhibitor protein are the main antinutritional factor in mature soybean seed. A new soybean cultivar, "Gaechuck#2" with yellow seed coat, lipoxygenase2,3-free and Kunitz trypsin inhibitor protein-free was developed. It was selected from the population derived from the cross between "Jinpumkong2ho" and C242. Plants of "Gaechuck#2" have determinate growth habit with purple flowers, tawny pubescence, yellow seed coat, yellow hilum, oval leaflet shape and brown pods at maturity. Seed protein and oil content on a dry weight basis were 40.7% and 18.7%, respectively. It has shown a resistant reaction to soybean necrosis, soybean mosaic virus, Cercospora leaf spot and blight, black root rot, pod and stem blight, and soybean pod borer. Gaechuck#2 matured in 4 October with plant height of 54cm and a 100-seed weight of 24.4g. Average Yield of Gaechuck#2 was 230 - 250 kg/10a in 2005 - 2007.

• Korean Journal of Agricultural Science
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• v.46 no.4
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• pp.971-980
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• 2019

We profiled the health-promoting bioactive components in nine types of soybean seeds with different seed coat colors (yellow, green, brown, and black) and investigated the effects of different extraction solvents (methanol, ethanol, and water) on their antioxidant activities. The carotenoid and anthocyanin compositions varied greatly by seed color, and the phenolic acids, total phenol, and total flavonoid contents differed by genotype. The carotenoid content was relatively higher in soybean seeds with green and black seed coats than in those with a yellow seed coat while lutein was the most plentiful. The anthocyanin content was considerably higher in the soybean seed with the black seed coat. The results of the DPPH assay showed strong antioxidative activities in the methanol- and water-extracts compared to the ethanol-extract, irrespective of the seed coat colors. Moreover, the soybean seeds with the black seed coat exhibited the highest antioxidant activity among the samples, regardless of the extraction solvent used. Eighteen bioactive compounds were subjected to data-mining processes including principal component analysis and hierarchical clustering analysis. Multivariate analyses showed that brown and black seeds were distinct from the yellow and green seeds in terms of the levels of carotenoids and anthocyanins, respectively. These results help our understanding of the compositional differences in the bioactive components among soybean seeds of various colors, providing valuable information for future breeding programs that seek to enhance the levels of compounds with health benefits.

• Korean Journal of Environmental Agriculture
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• v.19 no.2
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• pp.154-159
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• 2000

This study was carried out to elucidate the symptom of leaf injury to ozone and to determine varietal difference to ozone injury in rice and soybean plant. Ozone was produced by electrostatic discharge in oxygen and was monitored by UV absorption ozone analyzer. The rice leaves were spotted red and rolling leaf edge, discolored to reddish brown or yellowish white in response to ozone, and the leaves that were severely stressed were withered from the tip of leaf. The soybean ones were also discolored to lemon yellow, yellow or dark brown. The leaf injury in both rice and soybean was clearly appeared at the reverse side of leaf and in lower leaves. Milyang 23 and Nonganbyeo among rice cultivars tested were resistant to ozone, but Chucheongbyeo was resistant to it. The ratio of leaf injury was increased and chlorophyll content was decreased as the extension of ozone exposure from 2 to 8 hours in rice. Keunolkong and Danyeopkong among soybean cultivars tested showed resistant reaction to ozone, but Kwangankong and Muhankong were susceptible to it. It was observed that the soybean plants grown for 45 days after seeding were severely damaged by ozone than those of other growth stages.

• Journal of Environmental Health Sciences
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• v.30 no.4
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• pp.308-313
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• 2004

Native and acetylated soybean protein with acetylation percentage of $25\%$ were incubated with glucose to induce Maillard reaction. Acetylation of ${\varepsilon}$-amino group of lysine residues changed the conformation of soybean protein. The direct uv spectrum of native and acetylated soybean protein showed conformational changes with accessibility of tyrosine and tryptophan residues increased. Acetylation suppressed Maillard reaction between soybean protein and glucose. Acetylated soybean protein showed improved water sorption, fat binding, foam formation, and emulsion activity of the protein, but depressed brown pigment development and trypsin digestion. Thus aceylation prevented deterioration of certain functional characteristics that occurred during storage, besides causing functional characteristics to be improved on its own.

• Fashion & Textile Research Journal
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• v.9 no.1
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• pp.103-112
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• 2007

The purpose of this study was to investgate dyeing, moradnting properties and colorfastness activities of silk, polyamide, acetate treated black soybean extracts. The color of extract by buffer solution (pH=1) red, but the higher pH of extracted black soybean solution the paler of color strength. Black soybean extracts was approved anthocyanin of 3type(Delphinidin3-glucoside, Cyanidin 3-glucoside, Petunidin 3-glucoside) by chemiclal analysis. This anthocynin, in acid condition, is oxinium structure (red color, soluable) but, in alkali condition quinoid structure(dark brown, in soluable). The optimum dyeing condition of black soybean anthocynin was 10min at $30^{\circ}C$, pH -1. Colorfastness to washing and light showed generally low but crocking fastness was excellent.

• Journal of Biosystems Engineering
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• v.23 no.4
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• pp.343-350
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• 1998

Spectroscopic analysis of soybean kernels were made in the wavelength range of 400 to 1100 nm to find effective discrimination factors which are required for developing an opitical soybean sorter. Soybean samples used for the test were the sound and five classes of the defective kernels such as the immature, discolored(brown and violet), damaged by insect and diseased. Effective discrimination factors to classify the soybean kernels into the sound and the defective were found to be $R_{640}$, $R_{580}$/ $R_{990}$, $R_{600}$- $R_{820}$ and ( $R_{590}$- $R_{820}$)/ $R_{990}$. with classification error of less than 4%. Mahalanobis distance was used as a criterion to select significant wavelengths involved in the discrimination factors.s.