• 한국식품과학회지
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• 제37권2호
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• pp.189-193
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• 2005

팥 1차, 2차 및 3차 침출액의 조사포닌 함량은 각각 0.82, 1.44 및 1.52mg/g으로서 침출 횟수가 늘어남에 따라 증가하였다. 팥 침출액에 ${\alpha}-amylase$ 처리시 ${\circ}Brix$가 $1.0{\circ}Brix$ 정도 증가하였으며, ${\circ}Brix$의 증가는 효소처리보다 침출 횟수에 의해 더 큰 영향을 받았다. 침출액의 pH는 효소처리에 의해 감소하는 경향을 나타냈으며 3차 침출액에 ${\alpha}-$와 ${\beta}-amylase$를 동시 처리한 경우 pH 4.7로서 대조구(pH 6.2)보다 많이 낮아졌다. 색도의 경우 일반적으로 효소처리에 의해 침출액의 L값이 감소하고 a와 b 값은 모두 증가하는 경향을 보였으며 이는 육안으로 충분히 관찰할 수 있었다. 팥의 3차 침출액을 사용하여 음료 시제품을 제조한 결과 관능적인 면에서 적용이 가능한 것으로 판단되었다.

• 한국식품조리과학회지
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• 제6권4호통권13호
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• pp.9-14
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• 1990

The emlsifying properties of small red bean protein isoates were evaluated through their emulsion capacity and stability of the resulting emulsions. The influence of pH, Sodium Chloride and heat treatment on the efficiency of small red bean protein isolates as emulsifying agents was studied. The surface hydrophobicity (So) of small red bean protein islates also examined. The results were obtained as follows; 1. The emusion capacity of small red bean protein isolates was high at pH 11, low at pH 3 and decreased by heat treament. With addition of NaCl, emulsion capacity decreased steadily and showed lowest value when 0.2M NaCl was added. 2. The emulsion stability at pH 4.5 and heat treatment over $60^{\circ}C$ decreased emulsion stability at pH 4.5. When NaCl was added, emulsion stability was generally increased. 3. The surface hydrophobicity of small red bean protein isolates showed the highest value at pH 3 and lowest at pH 11 and increased as the heating temperature increased When 0.2 M NaCl was added, surface hydrophobicity also increased at pH 4.5.

• 한국식품과학회지
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• 제10권4호
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• pp.415-422
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• 1978

한국산 두류중 대두를 제외한 팥, 녹두, 강남콩에 대한 일반성분의 분석, 용해도에 의한 단백질의 분별(分別) 정량(定量) 및 polyacrylamide gel disc electrophoresis를 수행한 결과는 다음과 같다. 1) 일반성분으로는 지방이 적어 1%미만이었고 탄수화물은 60% 내외로 많았으며 단백질은 $20{\sim}25%$ 이었다. 2) 단백질중 총 globulin 함량은 $46{\sim}59%$로 대두에 비해 적었고 녹두>강남콩>팥의 순이었다. Albumin은 대두와 비교할 때 강남콩만 비슷하였고 팥, 녹두는 떨어졌으며 대신 glutelin의 함량이 많아 $10{\sim}19%$의 범위에서 팥>녹두>강남콩의 순이었다. 3) 전기영동(電氣泳動) 결과 전(全)단백질을 pH 7.6 완충액으로 추출한 것은 팥, 녹두, 강남콩에서 각각 9, 12, 11개의 band를 보였으나 pH 4.8 완충액으로 추출한 것은 분리가 더 되 어 각각 13, 13, 12개의 band를 보였다. Water extract의 경우는 팥, 녹두, 강남콩에서 각각 10, 8, 9개의 band를 보였으며 이 중 albumin획분(劃分)은 각각 8, 9, 7개, globulin 획분(劃分)은 모두 4개의 band를 보였다. 세가지 두류의 globulin 획분(劃分)중 Rm 치 $0.05{\sim}0.07$사이의 band는 모두 water extract에서 나타나지 않았던 것으로 물에 녹지 않는 globulin 고유의 band인 것으로 생각된다.

• Journal of the Korean Wood Science and Technology
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• 제49권6호
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• pp.602-615
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• 2021

Red jabon wood is a potential fast-growing species for veneer, furniture, and many other wood products, but its durability is very low. The purpose of this study was to investigate the effects of castor bean oil and heating on boron leaching, dimensional stability, and resistance to decay fungi in treated jabon wood. Red jabon wood was preserved with boron solutions containing 5% boron (boric acid, borax, or borax-boric acid). Following that, castor bean oil impregnation and heating were used as posttreatments. Furthermore, all the wood samples were tested in terms of leaching, dimensional stability, and resistance against Schizophyllum commune and Fomitopsis palustris fungi. This study discovered that boron compounds, castor bean oil, and heating treatments influenced the leaching, dimensional stability, and resistance of red jabon wood to decay fungi. The double impregnation of boric acid or borax and castor bean oil, followed by heating at 160℃, significantly reduced water absorption and leaching while increasing the dimensional stability and resistance of red jabon wood against the two tested decay fungi.

• 한국조리학회지
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• 제7권1호
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• pp.91-105
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• 2001

Chou-cream bread and Red bean paste bread were made by sponge & dough method with the sweet dough formula. The bread quality was studied by the measurements of the temperature variation, the fermentation level of frozen dough in the special condition(dough conditioner of 5$^{\circ}C$, 10$^{\circ}C$, 15$^{\circ}C$, 20$^{\circ}C$ and 30$^{\circ}C$), the product volume and thesensory evaluation with frozen dough thawed, fermented and baked. When thawing temperature was low, the core temperature of frozen dough increased slowly and the time for thawing and fermentationwas long. In thawing and fermentation, the core temperature of Red bean paste dough increased faster than that of Chou-cream dough. When the thawing conditions of dough conditioner(retarder) were 20$^{\circ}C$ and 30$^{\circ}C$, the level of total time decrease for thawing and fermentation was 55 and 86 min in Chou-cream dough and 62 and 90 min in Red bean paste dough respectively in comparison to dough conditioner of 5$^{\circ}C$. In volume of baked products, they showed no significant difference for three weeks of storage, but slight difference for four weeks of storage. The result was that Chou-cream bread was larger than Red bean paste bread in the decrease of volume. In sensory evaluation, the bread quality became low according to the time. When stored for four weeks in the freezer, significant differences were found in Chou-cream vread, but slight difference appeared in Red bean paste bread. The research identified that Red bean paste dough was more effective in manufacturing time than that of Chou-cream dough, when thawing temperature was high, and if frozen dough was thawed in the retarder of lower than 20$^{\circ}C$, the bread quality in terms of volume and sensory evaluation had no significant difference in comparison to the none-freezing Red bean paste bread.

• 한국식품영양학회지
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• 제31권5호
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• pp.751-759
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• 2018

This study was conducted to investigate quality characteristics of red bean gochujang prepared with different ratios of meju for eight weeks. We determined quality characteristics such as pH, moisture content, total microbial flora counts, amino-type nitrogen content, total polypenol content, and antioxidant activity. The pH decreased by fermentation period, whereas total acidity was 0.36~0.39% in the early stage of fermentation, 0.63~1.16% at four weeks of fermentation, and decreased to 0.43~0.65% after the eighth week of fermentation. Moisture content of the control (no red bean, no rice) decreased 62.13% to 50.93%, but in case of the treatment, it slightly decreased. Total cell counts revealed similar tendency at the beginning of fermentation, and at eight weeks of fermentation. In case of lactic acid bacteria, all samples except RB-1.5 (gochujang added meju made of mixing ratio of rice:soybean:red bean (1:2:1.5) slightly increased. Amino nitrogen and total polyphenol of all samples increased in the fermentation period, especially RB-1.5 sample had the highest levels than other samples. By increasing the amount of red bean, DPPH radical scavenging activities increased. In taste sensing analysis, all treat samples except RB-1.5 revealed lower sourness than the control. Also, in case of bitterness, all samples revealed low content than the control. So, by adding red bean, it can enhance taste and function of gochujang.

• Food Science and Biotechnology
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• 제27권6호
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• pp.1811-1821
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• 2018

Obesity is generally caused by quantitative changes in adipocyte differentiation and fat metabolism. Only a few studies have been determined the effect of red beans extract on obesity and plasma cholesterol concentration. We have been studied the functional activities of red-bean extracts including anti-oxidative effect against DNA and cell damages. Histological study including micro CT analysis showed that the accumulation of fat in hepatocytes and intestines was significantly decreased in red bean extract treated group. In addition, plasma cholesterol and triglyceride levels were decreased in blood samples. In addition, it was confirmed that the red bean extract inhibited the expression of $PPAR{\gamma}$, Fabp4 and RETN genes, which regulate total adipocyte differentiation and lipid metabolism. Red bean extract inhibits the expressions of transcription factors associated with adipocyte differentiation in a dose-dependent manner, thereby inhibiting fat accumulation and decreasing blood lipid levels in obese mice induced by high fat diet.

• 동아시아식생활학회지
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• 제5권3호
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• pp.239-246
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• 1995

This study was prepared to optimize $\alpha$-azuki bean powder content by sensory evaluation method when manufacturing bread with added $\alpha$-azuki bean powder. These sensory characteristics were designed to investigate sensory evaluation about appearance, color, texture, taste and overall acceptability of small red bean bread by balanced incomplete block design. According to evaluated mean of adjusted treatments, appearance was represented high value in bread with added 3% and 6% $\alpha$-azuki bean powder than bread without $\alpha$-azuki bean powder. Bread without $\alpha$-azuki bean powder was revealed maximum sensory score value of color among whole treatments and vread with added 6% $\alpha$-azuki bean powder was revealed second highest sensory value. As $\alpha$-azuki bean powder content increased, sensory score of texture, taste and overall acceptability increased. and bread added 12% $\alpha$-azuki bean powder revealed maximum sensory score. On the results of this research about sensory characteristics for manufacturing bread with added $\alpha$-azuki bean powder, bread with added $\alpha$-azuki bean powder was considered optimum when12% $\alpha$-azuki bean powder was added wheat flour because of highest score of texture, taste and overall acceptability in spite of lower score of appearance and color.

• Current Research on Agriculture and Life Sciences
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• 제28권
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• pp.31-38
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• 2010

본 연구에서는 붉은팥과 검정팥 종피에 함유된 천연색소에 대한 연구의 일환으로, 추출방법에 따른 색소 추출 효율과 저장안정제 첨가에 따른 저장 안정성과 특성을 검토하여 다음과 같은 결과를 얻었다. 1. 붉은팥 종피의 용액 추출 시 $50^{\circ}C$까지는 온도가 높을수록, 시간이 경과될수록 색소 추출 효율이 높게 나타났으나, $70^{\circ}C$에서는 시간이 경과될수록 색소 추출효율이 감소하는 경향을 보이며 pH 조건에서는 pH 5가 가장 효율적이었다. 2. 검정팥 종피의 용액 추출 시 온도가 높을수록, 시간이 경과될수록 색소 추출 효율이 높게 나타났으며, pH 조건에서는 pH 5가 가장 효율적이었다. 3. 착액 추출 시, 붉은팥의 경우 pH 5의 전처리가 증류수보다 색소 추출량이 많았으며, 검정팥의 경우 단시간 전처리에서는 증류수가 pH 5에서 보다 색소 추출량이 많았지만, 4시간 이상의 전처리에서는 오히려 pH 5에서 많게 나타났다. 4. 저장 안정제로 Methionine을 첨가한 결과에서는 붉은팥 종피의 경우에는 첨가량이 많을수록, 검정팥 종피의 경우에는 10mmol첨가가 20mmol 첨가보다 안정 효과가 큰 것으로 나타났다.

• 한국식품과학회지
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• 제33권2호
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• pp.184-189
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• 2001

팥과 녹두의 가해해충 살충을 위한 감마선과 methyl bromide(MeBr) 훈증 처리가 두류의 수침 시 용출 성분에 미치는 영향을 비교 검토하였다. 팥과 녹두를 $20^{\circ}C$에서 16시간 침지시킨 후 용출액의 성분을 분석한 결과, 고형분과 환원당 함량은 감마선 조사선량에 따라 증가하였는데 녹두에 비해 팥이 두드러졌다. 그리하여 5 kGy 이상 조사구에서는 유의적으로 증가하였으나 살충선량인 2.5 kGy 범위에서는 변화가 크지 않았다. MeBr 처리된 팥의 고형분 함량은 7.5 kGy 조사구와 유사한 수준의 변화를 보였으나 전반적으로 대조구와 거의 유사한 함량을 보였다. 용출액의 pH는 처리구에 따라 일정한 변화를 보이지 않았다. 용출액의 색도는 감마선 조사선량의 증가에 따라 두 시료에서 명도(L)의 감소와 적색도(a) 및 황색도(b)의 증가현상이 점차 나타났으며, 훈증처리 시료에서는 이 같은 현상이 매우 심하여 전반적 색차(${\Delta}E$)가 팥은 10 kGy, 녹두는 30 kGy 이상 조사된 시료와 유사한 값을 보였다. 수침에 따른 유리아미노산의 용출은 팥의 경우 asparagine, glutamic acid, alanine, valine 등이, 녹두의 경우asparagine, glutamic acid, proline, valine 등이 용출 비율이 높았으며, 조사선량이 증가함에 따라 총 유리아미노산의 용출 함량은 높게 나타났다. 그러나 MeBr 훈증 처리구의 유리아미노산 함량은 대조구보다 낮은 값을 보였다. 팥과 녹두 용출액의 고형분과 환원당 함량은 감마선 조사선량과 매우 높은 정의 상관관계를 보여주었다.