• Korean Journal of Food Science and Technology
• /
• v.28 no.3
• /
• pp.521-527
• /
• 1996

Some structural characteristics of kidney bean starches (3 varieties : Pink kidney bean, Red kidney bean and White kidney bean) were investigated. The amylose content and the ${\beta}$-amylolysis limit of kidney bean starches were $32.6{\sim}34.5%$ and $69.9{\sim}71.0%$, respectively. The kidney bean amylopectin was composed of super long chain of ${\overline{DP}}$ above 60 ($5.28{\sim}12.62%$), B chain of ${\overline{DP}}$ $45{\sim}60\;(29.85{\sim}33.65%)$ and A chain of ${\overline{DP}}\;10{\sim}20(22.94{\sim}29.85%).$ The chain distribution of kidney bean starches were different from variety to variety. The acid (2.2 NHCI) hydrolysis of kidney bean starches showed, as hydrolysis time increased, the patterns of three stages. The acid hydrolysis rate and iodine reaction of acid treated starches were different from variety to variety As acid hydrolysis time increased, the amylose and the ${\alpha}$-1.6-glucosidic linkage of amylopectin of amorphous state were gradually hydrolyzed. Finally, the chain of ${\overline{DP}}$ 20 of crystalline state was left in the acid treated starches.

• Journal of Life Science
• /
• v.24 no.6
• /
• pp.603-611
• /
• 2014

The lectins were separated from Korean and Chinese mung bean seeds finally via chromatography using Sephadex G-100 and their biochemical features were studied and compared. They showed no hemagglutination with human red blood cells regardless of trypsin treatment and showed hemagglutination with only trypsin treated rabbit red blood cells. The molecular weights of two lectins were identified as 54 kDa and 28 kDa by SDS-PAGE. It was found that while the optimal reaction temperature of the lectin from Korean mung bean was $60^{\circ}C$, that of the lectin from Chinese mung bean seeds was $50^{\circ}C$. It was found also that the most thermal stable temperature of the seed lectin from Korean mung bean seeds was $50^{\circ}C$ and the lectin from Chinese mung bean was $40-50^{\circ}C$. The lectin from Korean mung bean seeds showed the highest activity at pH 3.2 and the lectin from Chinese mung bean showed the highest activity at pH 6.2. It was identified that when treating a denaturant, thiourea and guanidine-HCl resulted in no hemagglutination, so they induced denaturalization. It was identified also that there was no hemagglutination with urea, so it did not induced denaturalization. They showed no septicity to 6 types of carbohydrates including D-glucose. In addition, the lectins from the two mung bean seed had specificity to metal ions.

• Microbiology and Biotechnology Letters
• /
• v.1 no.2
• /
• pp.79-87
• /
• 1973

The superior materials for substitution of bean and red pepper paste were selected through the examination of chemical compositions and the function. The following results were obtained. (1) The enzyme activities were higher in the process of koji manufacturing for brewing bean paste and red pepper paste in barley koji and in corn powder koji, but those of wheat koji were inferior (2) Corn powder was proved as the most excellent substitute, because its components and functioning were the best. (3) In the production of the paste the use of corn powder and bean with equal amount was proved as good as those product of the traditional way of the brewing. (4) By using the corn powder, the production cost can be cut down to 25％ in the production of bean paste, and to 23％ in the production of red pepper paste, comparing with those of traditional brewing products

• Research in Plant Disease
• /
• v.8 no.1
• /
• pp.63-65
• /
• 2002

Red spot disease was found on broad bean (Vicia faba) in several farmer's field located in Changseon-myon, Namhae-gun, Gyeongnam provice in Korea. The typical symptoms of the disease were appeared on leaves and stems. The infection rates of the disease in the surveyed area were ranged from 16.4 to 84.6%. Lesions on the leaves were round with 1~4.2 mm in size and on the stem were narrow long fusiform with 1~15 mm in size. Conidia and conidiaphores were not readily farmed on PDA, however, a few conidia were formed on PDA added in extracts of 10 g of broad bean leaves. Conidia were light yellow green in color, globose or obovoid in shape, and 10~24$\times$8~22 $\mu$m in size. Conidiophores were cylindrical in shape, light brown in color and 3.6~12.8 $\mu$m in wide. Sclerotia of the fungus were readily formed in artificial media such as PDA. They were ellipsoid to irregular in shape, 1.2~11.8 mm in size and dark in color, The optimum temperature far growth of the fungus was about 2$0^{\circ}C$. On the basis of mycological characteristics, the fungus was identified as Botrytis fabae. This is the first report on the red spot of broad bean caused by Botrytis fabae in Korea.

• Journal of Environmental Health Sciences
• /
• v.5 no.1
• /
• pp.46-50
• /
• 1978

Aflatoxin, a mixture of the at least four toxic and carcinogenic metabolites, is known to be produced by only a few fungi. The toxins were designated aflatoxins because they were produced by the mold Aspergillus flavus(A. flavus). However, at least four other toxins and other species of the genus A. niger, A. parasiticus A. ruber and wentii have been reported to produce aflatoxins. And also the identical compounds may also be produced by molds, the Pencillium. At least four different species of Penicilliurn have been reported to produce aflatoxins (P. citrinurn, P. frequentans, P. puberulurn. and P. variable). So it is now known that the problem of Aflatoxin is not restricted to the single species A. flavus, even though that is a very common mold. Also additional aflatoxins have been discorvered. For sereral years, only four aflatoxins were known: $B_1, B_2, G_1$ and $G_2$, so designated by reason of their fluorescence and chromatographic charateristics. It is now known that there are really two new toxic materials in the milk. During the past year(1966) they were christened aflatoxin $M_1$ and $M_2$, since they were first found in milk. The two other and most recently discorvered aflatoxins were isolated late in 1966 from cultures of A. flavus, and were designated aflatoxin $B_2a$ and aflatoxin $G_2a$. In order to obtain a breaf information about extent of contamination of foodstuffs by aflatoxin which is known to produce eight different mold, aflatoxin detection of cereals and fermented foods on sale, such as polished rice, barley, wheat, wheat flour, lentil, red bean, soy bean, noodle, kochuj ang and Dwenjang (fermented soy bean paste) and chong Kuk, were carried out. The results of this investigation were summarized as follows: The hexane:$CHCl_3$ extracts of polished rice, barley wheat, wheat flour, lentil, red bean, noodle and kochujang yielded fluorescent spots on thin layer plates. However their Rfvalues were different from those of authentic aflatoxins. The fluorescent substances of the extract from soy bean, Dwenjang and chong kuk showed very similar Rf values to those of the standard aflatoxins. By two dimensional thin layer chromatography and comparison of ultra violet absorption spectra, it was found that these fluorescent substances were not aflatoxins. To conclude, aflatoxins themselves were not detected directly in those samples tested.

• Korean journal of food and cookery science
• /
• v.26 no.3
• /
• pp.314-322
• /
• 2010

The effects of five colored soybean (blue, red, yellow, white, and black) varieties on the quality characteristics of soybean paste (Doenjang) were investigated for proximate composition, salt content, pH, color, organic acid content, amino acid content, and mineral content after 80 days of aging. Soybean paste (Doenjang) samples were divided into TDS (traditional Doenjang prepared with soybean) and TDM (traditional Doenjang prepared with mixed soybeans, kidney bean, black soybean, kind of small bean, sword bean, green bean, red bean, at a radio of 1:1:1:1:1(w/w)). Moisture content was 49.66% for TDM and 49.52% for TDM. Protein and salt contents of the TDS sample were higher than those of TDM. The "L" values of the TDB sample increased the aging period was decreased. In contrast, the "L" and "$\alpha$" values of TDM did not show any significant differences. The main organic acids detected were malic acid > lactic acid > tartaric acid in the TDS and TDM samples. Glutamic acid contents were 2.83 g/100 g for the TDS sample and 2.15 g/100 g for the TDM. The levels of K, Mg, and Ca of the TDS sample were higher than those of TDM. No significant difference occurred between TDS and TDM regarding their quality characteristics after 80 days of aging. Further studies needed include sensory evaluation and functionality of soybean paste made from mixed soybean materials.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.21 no.6
• /
• pp.738-747
• /
• 1992

The important legumes in Korea are mungbean, red bean, kidney bean and cowpea. Mungbean has traditionally been used for mook (jelly-like starch gel) preparation. Cowpea has recently been utillized for substitution of mungbean. The major use of sediment of red bean is for the sweet paste. The studies related to legume starches and flours (air-dried sediment) in Korea are concentrated on the understanding of the properties of mook. The structure of starch, gelatinization and gelling properties of legume starches and flours are reviewed with emphasis of Korean literatures.

• Korean journal of food and cookery science
• /
• v.1 no.1
• /
• pp.40-44
• /
• 1985

The change of PH, texture, swelling$.$power and protein, fat, calorie composition at cooking rice boiling with various cereal were summarized as follows : 1. The change in pH resulting from the addition of various cereal were much more pronounced in boiling rice with cereal than boiling rice. 2. The volume of boiling rice with cereal was higher that the addition of various cereal. 3. The evaluation of the texture of boiling rice with cereal was the most that rice 70％, barly, bean, red-bean each 10％ composition.

• Journal of environmental and Sanitary engineering
• /
• v.19 no.3 s.53
• /
• pp.22-30
• /
• 2004

The extract with the dilution of $50\%$ ethanol and treatment of $121^{\circ}C$ for 15min were inhibited highly the growth of staph aureus, Ent. cloacae, Sh. sonnei, A. hydrophila, b. subtilis, St. faecalis and L. casei. of food samples, red-bean dregs with addition of extact of smilax china. leaves or sorbic acid took the similar inhibition effect to microorganisms for the early storage days(1-3days). There was inhibited the growth of microorganisms in strawberry Juice added to 20m1 of $1\%$ extract solution for one storage day in comparison with no addition of smilax china L. Over all with growth inhibition capability to microorganisms and foods, it was believed that the effect and value as the natural food preservatives and the extracts like as this natural plant material took the food safety and it was capable to develop the natural food preservation.

• Journal of the Korean Society of Food Culture
• /
• v.20 no.3
• /
• pp.315-322
• /
• 2005

Kimchi noodle have a original taste and characteristics. This noodle was used for sour kimchi, kimchi taste powder, red bean fiber and emulsified oil etc. with RS(resistant starch) premix as blended wheat flour mixed to resistant starch. For manufacturing process of this kimchi mixed dry noodle, suitable kimchi of $pH3.70{\sim}3.80$ was required storage period during $4{\sim}5days$ at room temperature. At this point, the suitable treating amount of sour kimchi was about 20%(w/w) level. Manufacturing of kimchi noodle could be at the suitable manufacturing condition from use of kimchi taste powder and red bean fiber etc. Calori of this kimchi noodle was 308.17Kcal/100g as low level than wheat flour noodle as 355.82Kcal/100g, decreasing effect of calori was about 13.39%. This kimchi noodle had a characteristic sour and hot taste, that wasn't required the special seasoning and/or soup at this result.