• 한국작물학회지
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• 제37권4호
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• pp.335-338
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• 1992

제주지방에 있어서 녹두의 적정휴간거리 밝히고자 1988년부터 1990년에 주간거리와 주당 본수를 각각 10cm, 2본으로 하고 휴간거리를 20(50주 / m$^2$), 30(33.3주 / m$^2$), 40(25주 / m$^2$), 50(20주 / m$^2$), 60(16.7주 / m$^2$)cm로 달리함에 따른 선화녹두의 생육 및 수량을 조사한 결과를 요약하면 다음과 같다. 개화시와 성숙시는 휴간거리에 영향을 받지 않았으나 경장, 본당 협수, 협당 립수, 1000립중 등은 휴간거리가 좁아짐에 따라서 직선적으로 감소되는 경향을 보였다. 종실수량은 휴간거리가 60cm에서 40cm로 좁아짐에 따라서 2차곡선적으로 증가되었으나 휴간거리가 더 좁아질 경우 수량도 감소되었다. 제주지방 선화녹두의 적정휴간거리는 40cm로 판단되었다.

• 동아시아식생활학회지
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• 제14권6호
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• pp.591-597
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• 2004

This study was performed to develop a standardized recipe for yuza pyun made of citron juice that is by-product of citron tea, to increase the utilization of citron. The effects of mungbean starch(15%, 18%) and dilution ratio of yuza extract(100%, 75%, 50%) on the quality characteristics were evaluated. The quality characteristics of the samples were estimated in terms of sweetness, color difference, texture profile analysis and sensory evaluation. Sweetness of the 18% mungbean groups were higher than 15% groups(p<0.001). The values of Hunter color system indicated that higher content of yuza extract tended to increase yellowness significantly(p<0.001). Texture profiles of hardness, adhesiveness, springiness, cohesiveness, gumminess of yuza pyun showed no significant differences among samples. For sensory evaluation, color and sourness were decreased as yuza extract was diluted, whereas elasticity and sweetness were increased. Yuza pyun containing 18% of mungbean starch with 50% diluted extract was the most preferred in overall acceptability. According to multiple regression analysis, color, sweetness, elasticity and sourness(in order) were important control factors in overall acceptability.

• 한국식품과학회지
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• 제18권2호
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• pp.163-167
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• 1986

녹두의 발아중 수분 함량의 변화, 총 단백질과 가용성 단백질 함량의 변화, 그리고 전기영동에 의한 가용성 단백질의 변화 패턴을 조사하였다. 건조녹두의 수분함량은 12.7%이고 침지 후에는 60% 였으며 발아함에 따라서 점차 증가하여 90.7%까지 올라갔다. 녹두를 침지하므로써 급격히 총 단백질 함량과 가용성 단백질 함량이 감소하였고 발아 일수가 경과함에 따라서 점진적인 감소를 보였으며, 총 단백질과 가용성 단백질은 비슷한 감소 패턴을 보였다. 녹두의 가용성 단백질을 SDS로 처리하지 않고 전기영동 하였을때 2개의 넓은 band와 3개의 즘은 band를 얻을 수 있었고, 발아함에 따라서 2개의 넓은 band는 점차 희미해져 단백질이 분해되고 있음을 알 수 있었다. 그러나 다른 band의 단백질들은 비교적 분해되지 않고 남아 있었다. 녹두의 가용성 단백질을 SDS-PAGE로 관찰 하였을때 19개의 분명한 band를 얻을 수 있었고 발아함에 따라서 대부분의 단백질 band는 분해되어 희미해져 갔으나 상당한 부분이 발아 7일째까지 분해되지 않고 남아 있음을 알 수 있었다.

• Journal of Crop Science and Biotechnology
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• 제10권3호
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• pp.193-200
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• 2007

Mungbean plants generally have a relatively close canopy, thus a large amount of self-shading can reduce yield due to poor light penetration. Modification of leaflet type can affect leaf canopy and could alter seed yield. Two multiple leaflet mutants were obtained from gamma-ray irradiation and used to study the mode of inheritance related to leaflet types and to evaluate their agronomic features. The cross between large-heptafoliate leaflet with small-pentafoliate leaflet mutants produce all $F_1$ plants with normal trifoliate leaflets. The $F_2$ plants segregated in leaflet size and leaflet number into a 9:3:3:1 ratio of large-trifoliate: large-heptafoliate: small-pentafoliate: small-heptafoliate plants, suggesting that independent loci control leaflet size and leaflet number. Regarding leaflet number, the $F_2$ population can be classified into normal-trifoliate, small-pentafoliate, large-heptafoliate, and small-heptafoliate at the dihybrid ratio of 9:3:3:1. The gene symbols $N_1,n_1$ and $N_2,n_2$ are proposed to represent leaflet number. Since no plant was found with large-pentafoliate leaflets, we hypothesize that the $N_2$ allele expresses pleiotropic effect on both leaflet number and leaflet size. Another possibility is that an additional locus with S and s alleles controls leaflet size and S is tightly linked with $N_2$. The effect of multifoliate leaflet on yield and yield components was evaluated in four mungbean families each with four leaflet isolines under three environments. Averaging across the families and environments, the normal-trifoliate and large-heptafoliate lines gave higher yield than small pentafoliate and heptafoliate ones. These two large leaflet lines also had higher leaf area per plant than the other multifoliate lines. Therefore, the mungbean lines with a greater leaf area, which were likely to intercept more sunlight, gave greater yield. Three AFLP markers that were found to be linked to number of leaflets per leaf, corresponded to the N1 allele of the smallpentafoliate parent.

• The Plant Pathology Journal
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• 제30권3호
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• pp.261-268
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• 2014

This work was conducted to identify mungbean genotypes showing yield stability and resistance to mungbean yellow mosaic virus (MYMV) disease. Sixteen genotypes were evaluated in a randomized complete block design with two replications for two years (2011 and 2012) at three locations (Gazipur, Ishurdi and Madaripur) of the Bangladesh Agricultural Research Institute. An analysis of variance exhibited significant effects of genotype (G), environment (E), and genotype ${\times}$ environment ($G{\times}E$) on grain yield. Among eight agronomic characters, the principal component 1 (PC1) was always higher than the PC2. Considering $G{\times}E$ interaction, BM6 was the best genotype at all three locations in both years. Based on grain yield and stability performance, BM6 ranked first while the worst performing genotypes were BM1 and G10. Based on discrimination and representation, Gazipur was identified as an ideal environment for these mungbeans. Relationship between soil-plant analysis developments (SPAD) value was positive with yield but negative with MYMV severity. BM6, G1 and G2 were considered as promising sources of resistance for low disease score and stable response across the environments. The environment proved to have an influence on MYMV infection under natural infestation. A positive correlation was observed between disease score and the temperature under natural growing condition.

• 한국축산식품학회지
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• 제33권2호
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• pp.221-228
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• 2013

This study was performed to evaluate the effects of various levels of mungbean flour (MF) (0-2.4%) on the quality characteristics of pork model sausages (PMS) in experiment 1 and also select the optimum level of MF to enhance the water retention and gelling properties of low-salt PMS (LSPMS) with or without microbial transglutaminase (MTGase) in experiment 2. In experiment 1, the addition of MF did not affect pH, chemical compositions (fat and moisture contents), color values, and functional properties (expressible moisture, EM (%) and cooking yield, CY (%)) of PMS. However, the addition of MF increased the chewiness of PMS and hardness if the mungbean flour at the level of more than 1.2% was incorporated. Since the interaction between the microbial transglutaminase (MTGase) treatment and MF level was not significant (p>0.05), data were pooled by different factors (MTGase treatment and MF level) in experiment 2. MF improved the water binding ability and textural springiness of LSPMS. On the other hand, MTGase treatment decreased the pH and cooking yield (%) of LSPMS, but increased most textural properties. In conclusion, the addition of MF could enhance the water retention and textural properties of PMS and LSPMS, regardless of MTGase, when it was added to over 1.2%. Based on these results, mungbean protein may interact with MTGase on the low-salt comminuted meat systems. Therefore, further study might be needed to understand the mechanisms of interaction between MTGase and functional components induced from MF.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.301-301
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• 2022

Dairy products are important diet source for human because of their balanced essential nutrients along with various vitamins and minerals. However, lactose in milk can result in diarrhea to some consumers with lactose intolerance. Soy milk has no lactose and is suitable as a substitute for diary milk in accordance with recent trend of replacing animal food with vegetable food. However, polysaccharides in soy milks are difficult for humans to digest, leading to flatulence. These polysaccharides can be decomposed into monosaccharides by lactic acid bacteria, and fermentation can improve food quality. Because mungbean has higher carbohydrate content than soybean, mung milk can be easily fermented than soy milk, resulting in vege yogurt with higher contents of lactic acid. In this study, fermentation characteristics of vege yogurt were analyzed with different ratio of soy milk and mung milk (0%, 25%, 50%, 75%, 100% and 0%+sucrose) and different fermentation time (0, 8, and 16 hours). In general, pH decreased as fermentation time increased. Overall, pH significantly decreased when the mung milk content in yogurt increased. All samples showed higher titratable acidity after fermentation and soy yogurt (mungbean 0%, 16 hours) with sucrose showed the highest value (6.825%). As fermentation time increase, viscosity increased. In 8 and 16 hours, mung milk yogurt (mungbean 100%) showed the lowest viscosity while soy milk yogurt (soybean 100%) with no sucrose showed the highest viscosity after 16 hours of fermentation. The contents of crude protein, crude fat and ash were measured for nutritional analysis. Soy milk (mungbean 0%, 0 hours) had the values of crude protein 2.9g, crude fat 1.8g, and ash 0.3g, and mung milk (mungbean 100%, 0 hours), showed the values of crude protein 1.7g, crude fat 0g, and ash 0.3g. To analyze the effect of the differences in the contents of nutrition between soy milk and mung milk on fermentation, the changes in sugar contents, and antioxidant capacity will be conducted depending on fermentation time. Our results will provide the information in researching plant beverages.

• 한국작물학회지
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• 제46권5호
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• pp.420-423
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• 2001

Combining ability in mungbean was studied in 15 quantitative traits through a 6 $\times$ 6 diallel cross. Both additive and non-additive gene effects were found conditioning the inheritane of nodes of the first peduncle, clusters per plant, clusters on main stem and branches, pods per plant, 1000 seed weight, grain yield per plant, biomass, and harvest index. The additive gene action was found significant for nodes on main stem, average internodal length, branches per plant, pods per cluster, pod length, and seeds per pod. The predominace of additive genetic variance was observed in all traits. For grain yield and yield components, the best combiner were VC3902A, VC1560D and ML-5, while the best combinations were the crosses VC3902A $\times$ ML-5, VC1560D $\times$ ML-5, and NM 92 $\times$ VC1560D.

• 한국식생활문화학회지
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• 제1권2호
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• pp.163-166
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• 1986

Soybean and mungbean sprouts are vegetables indigenous to Korea which have been grown throughout the year from the most remote age. They had been called interchangeably as duchaeah or duah. Control method of environmental conditions for soybean or mungbean sprouts growing had been already appreciated from long time ago. A growing method once developed might have been handed over considerable period. Siroo (시루) and yongsoo (용수) had been the most common containers and the watering skill is of the utmost importance for soybean sprouts growing. As the demand of soybean sprouts in the market increased, a pit has been used for bean sprouts growing, and transformed into regular soybean sprouts factory. Now bean sprouts are international food and the demand of bean sprouts seems permanent in Korea. Accordingly the long-term policy concerned with the production of soybean sprouts should be prepared, placing emphasis on improved quality and safety.

• 동아시아식생활학회지
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• 제9권4호
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• pp.452-460
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• 1999

This study was conducted in order to investigate the quality characteristics of Salku Pyun which was made by using mungbean, potato, sweet potato and corn starches. The pH of salku juice was 3.45 to 3.50 and the brix of that was 7.0%. The water content and water activity of salku pyun with potato starch was highest. The result of sensory evaluation showed that appearance, flavor, overall quality were highest in the Salku Pyun made with potato starch while texture, taste were highest in the Salku Pyun made with mungbean starch. Mechanical properties of salku pyun with mungbean starch was significantly higher in adhesiveness, hardness, chewiness. Texture of sensory evaluation were positively correlated with springiness, hardness, and chewiness of mechanical measurement. The factors which affect the overall quality on sensory evaluation were texture quality, taste quality, hardness, color and springiness.