• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.42-42
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• 2022

• Current Research on Agriculture and Life Sciences
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• v.26
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• pp.63-69
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• 2008

The varietal difference, effect of root amounts and cultivation duration on the asparagine content of soybean sprouts, which is known to have the excellent detoxifying effect of ethanol, were investigated for developed varieties and indigenous sprout lines to establish cultivation methods of increasing the asparagine content and to develop soybean varieties having high asparagine content. Some of the research results obtained are summarized as follows; 1. Range and mean of asparagine content of 174 germplasm were 0.38~1.67% and 0.99%, respectively, on fresh weight basis. 2. Developed sprout-soybean varieties showed somewhat higher asparagine content of 1.29% than that of indigenous sprout lines of 0.96% on fresh weight basis. 3. No significant difference in asparagine content among the seed size groups was recognized though the highest asparagine content, 1.02% on fresh weight basis was observed in the seed size of 8.1~10.0g/100 seeds. 4. Among the seed coat color groups, soybean of brown seed coat color showed the highest asparagine content (1.15%) on fresh weight basis. No difference was observed among other groups of seed coat color. 5. Range of asparagine content of 174 varieties was 4.08~6.24% on dry weight basis. Soybean varieties that showed high asparagine content were Dawonkong, Sobacknamulkong, Sowonkong, and Somyungkong, with the contents of 6.24%, 6.21%, 5.95%, and 5.85%, respectively. 6. Amount of roots which have the highest asparagine content out of sprout parts was greatly increased up to 10 days of sprout cultivation. 7. Highly significant difference in asparagne content of sprout was recognized between those grown for five and ten days, with the asparagine content of 0.68% and 1.21%, respectively, on fresh weight basis. 8. Asparagine content of hypocotyle part was also highly proportional to days to cultivation; it increased from 2.91% at 2 days of cultivation to 15.68% on fresh weight basis at 14 days of cultivation.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.64 no.2
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• pp.89-101
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• 2019

The variation of content of 12 soybean seed isoflavone components was determined in the aglycone, glucoside, malonylglucoside and acetylglucoside groups of 44 Korean soybean cultivars grown in 2016 as well as in 2017. The total isoflavone content of the 44 cultivars averaged at $2935.4{\mu}g/g$ and was in the range of 950.6 to $5226.3{\mu}g/g$ for two years. Malonylglucoside group averaged at $2437.2{\mu}g/g$ with the highest proportion of isoflavone composition (83.0%). Significant differences were observed between cultivars, years and their interactions for both the total isoflavone and each composition group contents (P < 0.0001); however, no year-wise differences were observed for daidzein and genistin. The broad-sense heritability ($h^2$) within the set of 44 Korean soybean cultivars was as high as 0.93 for the total isoflavone content and was in the range of 0.8-0.92 for each composition group of isoflavone except for acetylglucoside. The total isoflavone content in cultivar group for soy-sprout was higher ($3850.4{\mu}g/g$) than that for the other cultivar groups of soy-paste and tofu ($3082.8{\mu}g/g$), black or green soybean cooked with rice ($2345.8{\mu}g/g$), and early maturity group ($1298.6{\mu}g/g$). The total isoflavone content of 'Sowonkong', a soybean cultivar for soy-sprout, was the highest ($5226.3{\mu}g/g$). In the cultivar group for soy-paste and tofu, the average isoflavone contents of 'Daepung', 'Daepung2ho', 'Saegeum', 'Uram', and 'Jinpung' were higher than $4000{\mu}g/g$. With the exception of small seeded cultivars with low isoflavone contents such as 'Sohwang' and 'Socheongja', the seed size and total isoflavone content were significantly negatively correlated in 2016 and 2017, respectively ($r=-0.47^{**}$ and $-0.49^{**}$). The number of days of growth from flowering to maturity did not affect the variations observed in isoflavone content.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.221-221
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• 2017

This experiment was performed to analyze variation of growth traits of soybean to determine the information of less sensitive traits under different environmental conditions. Sowing was carried out on June 2 each year and the experimental plot was laid out in three replicates by randomized complete block design with thirty soybean varieties which consisted of 19 cultivars for beancurd and soypaste, 8 cultivars for soy-sprout including 1 landrace, and 3 cultivars for cooking with rice including 1 landrace during the period 2014-2015. The weather conditions during the experimental period were quite different with extremely low precipitation and longer sunshine duration in 2015 than 2014. The variation of characteristics related to growth period such as days of growth, days of maturity, days of flowering and the 100-seed weight was less in spite of different environmental conditions. While the variation of the number of pods per plant was high. Considering growth and seed characteristics like the number of pods per plant, the number of seeds per pod and 100-seed weight which are linked directly to the yield, cultivars such as Shingi, Daewonkong, Danbaegkong, and Daepung for beancurd and soypaste, Pungwon, Haepum and Shingang for soy-sprout and Seoritae for cooking with rice were more stable and could be expected to have high yield in Suwon, the south-central part of South Korea. These results could be useful for the selection of breeding resources to develop cultivars with high stability under changeable weather condition.

• Food Science of Animal Resources
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• v.37 no.1
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• pp.52-61
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• 2017

The objective of this study was to investigate the effects of different concentrations of WSP (wheat sprout powder) and ISP (isolated soy protein) on the quality of breakfast sausage. Treatments were formulated as follows: Control, T1 (2.0% ISP), T2 (1.5% ISP + 0.5% WSP), T3 (1.0% ISP + 1.0% WSP), T4 (0.5% ISP + 1.5% WSP) and T5 (2.0% WSP). The treatments were analyzed for color, pH, cooking loss, emulsion stability, protein solubility, viscosity, texture properties and sensory evaluation. Lightness and redness were reduced and yellowness was increased as increased level of WSP, due to the dark green color of WSP (p<0.05). The pH values of all samples were affected by WSP which has lower pH (p<0.05). The emulsion stability and cooking loss of treatments were improved with increasing level of WSP (p<0.05). The protein solubility, viscosity and overall texture properties of the sausage indicated significant differences in relation to the level of WSP and ISP (p<0.05). The sensory evaluation indicated that the greatest flavor and overall acceptability in sausage was achieved at WSP 1% combination with ISP 1% (T3) (p<0.05). Therefore, these results indicate that breakfast sausage containing 1% WSP and 1% ISP is the optimal formulation, taking into consideration the overall physico-chemical properties and sensory evaluation.

• Journal of Nutrition and Health
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• v.35 no.10
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• pp.1081-1088
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• 2002

Flavonoids are phytochemicals that occur ubiquitously in plant foods that have been reported to have potential roles in the prevention of cancer, inhibition of platelet aggregation or inflammation. However, there was no accurate data reported on the intake of middle-aged Korean population. The present study was designed to assess dietary intake of flavonoids (including isoflavones) of 304 adults (20-59 yr, male 115, famale 189) living in Daejeon area using semi-quantitative food frequency questionnaire. The questionnaire consisted of 50 food items, including vegetables, soy products, seaweeds, nuts and beans, fruits and beverages. Our self-administered questionnaire contained questions regarding subject's habitual diet and alcohol intake over the previous 3 months. Average daily intake of individual flavonols such as quercetin, kaempferol, myricetin, and flavones such as luteolin, apigenin was 15.7, 8.7, 0.21, 2.07, 0.03 mg/day, respectively. Daily intake of daidzein and genistein, which are the commonly found isoflavones in soy products, were 16.6 and 21.4 mg/day, respectively. Combined intake of flavonoids was 64.3 mg/day. No effect of smoking, drinking and exercise was observed on flavonoids consumption. Food items that has the highest daily intake of each compounds were; quercetin (onion, 9.49 mg/day), kaempferol (strawberry, 1.18 mg/day), myricetin (green tea, 0.81 mg/day), apigenin (lettuce, 0.03 mg/day), luteolin (onion, 0.05 mg/day), daidzein (soybean sprout, 5.99 mg/day), genistein (soybean sprout, 7.02 mg/day). These findings provide valuable information on understanding the dietary flavonoids intake from a typical Korean daily diet, which might help to identify the risks for developing various diseases.

• Research in Plant Disease
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• v.8 no.3
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• pp.175-178
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• 2002

Two novel casual agents of soybean sprout rot occurred at soybean sprouts cultivated under structure in Suwon area in 1997 were isolated and their pathogenicity was tested in vivo. An isolate formed crowed, black acervuli which were oval to elongated with numerous black, needlelike, intermixed long and short setae, 65~110$\times$3.5~6.6 ${\mu}{\textrm}{m}$. Conidia were curved, lunate, unicellular and hyliane and measured 21.5~22.5$\times$3.5~4.0 ${\mu}{\textrm}{m}$. The other isolate produced conidia with straight and cylindrical, and measured 14.0~17.5$\times$3.5~4.5 ${\mu}{\textrm}{m}$. Apressorium size was measured 6.3~8.5$\times$4.5~5.0 ${\mu}{\textrm}{m}$. The agents were identified as Colletotrichum truncatum and C. gloeosporioides based on their morphological characteristics. There was a large difference in pathogenicity between two isolates. C. gloeosporioides caused dark brownish discoloration of whole plants. It showed high pathogenicity with severe disease development. Meanwhile C. gloeosporiodes caused light brown spots on cotyledon and its pathogenicity was not strong. The soybean sprout rot occurred by the two Colletotrichum species was firstly reported in soy-bean sprout in Korea, and we suggest it as “Colletotrichum rot of soybean sprout”.

• Korean Journal of Breeding Science
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• v.51 no.3
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• pp.214-221
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• 2019

'Aram' is a soybean cultivar developed for soy-sprout. It was developed from the crossing of 'Bosug' (Glycine max IT213209) and 'Camp' (G. max IT267356) cultivars in 2007. F₁ plants and F₂ population were developed in 2009 and 2010. A promising line was selected in the F₅ generation in 2011 using the pedigree method and it was evaluated for agronomic traits, yield, and soy-sprouts characteristics in a preliminary yield trial (PYT) in 2012 and an advanced yield trial (AYT) in 2013. Agronomic traits and yield were stable between 2014 and 2016 in the regional yield trial (RYT) in four regions (Suwon, Naju, Dalseong, and Jeju). Morphological characteristics of 'Aram' are as follows: determinate plant type, purple flowers, grey pubescence, yellow pods, and small, yellow, and spherical seeds (9.9 g 100-seeds^-1) with a light brown hilum. The flowering date was the 5^th of August and the maturity date was the 15^th of October. Plant height, first pod height, number of nods, number of branches, and number of pods were 65 cm, 13 cm, 16, 4.5, and 99, respectively. In the sprout test, germination rate and sprout characteristics of 'Aram' were comparable to that of the 'Pungsannamulkong' cultivar. The yield of 'Aram' was 3.59 ton ha^-1 and it was 12% higher than that of 'Pungsannamulkong' in southern area of Korea. The yield of 'Aram' in the Jeju region, which is the main region for soybean sprout production, was 20% higher than that of 'Pungsannamulkong'. The height of the first pod and the tolerance to lodging and pod shattering, which are connected to the adaptation to mechanized harvesting, were higher in 'Aram' compared to those in 'Pungsannamulkong'. Therefore, the 'Aram' cultivar is expected to be broadly cultivated because of its higher soybean sprout quality, and seed yield and better adaptation to mechanized harvesting. (Registration number: 7718)

• Korean Journal of Food Science and Technology
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• v.46 no.5
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• pp.581-587
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• 2014

The antioxidant and alcohol-degrading enzyme activities of soybean sprout sugar solutions (oligosaccharide and sucrose, $50^{\circ}Bx$) were characterized under different soaking conditions. The ratio of sugar solution to sprout content was 25%, 50%, and 75% (w/w), and the soaking times studied were 1, 3, 6, 12, and 24 h. Higher 1,1-diphenyl-2-pycrylhydrazyl (DPPH) radical-scavenging activity was detected in case of the oligosaccharide solution, compared to the sucrose solution. A similar tendency was observed for alcohol-degrading enzyme activity. When the ratio of sugar solution to sprout content was 50% (w/w), the total phenol and flavonoid contents were found to be higher, compared to those observed at 20% (w/w). However, we did not observe a significant difference between 50% and 75% (w/w). Soaking time did not significantly affect the antioxidant and alcohol-degrading enzyme activities of the solutions. As a result, when oligosaccharide solution was used for soaking soy sprouts at a ratio of >50% (w/w), higher antioxidant and alcoholdegrading enzyme activities were observed.

• Journal of Nutrition and Health
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• v.7 no.1
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• pp.37-43
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• 1974

The L-ascorbic acid, when various kinds of flavoring and spices were added to it's solution individually or in combination, was determined by the 2,4-Dinitrophenylhydrazine method. The remaining rate of it in the solution, to which such spices and flavoring as vinegar, sugar, salt, glutamic acid-Na, welshonion, garlic, sesame, rice jelly, soy, pimento, hotbean paste, pepper, ginger and cinnamon were added individually, was higher than in the solution of itself alone. In the case of pinenuts, sesame oil and, bean paste, however, the remained total ascorbic acid was of little quantity, The rate of it's autooxidation in the solution added with fennel, cinnamon, ginger, pepper, bean paste, pinenuts, curry in individual were found high, but relatively low in garlic, sesame oil, glutamicacid-Na, sugar, honey, salt, pickled shrimps, hot bean paste, and soy. When combined spices and flavoring were added, the content of ascorbic acid showed high values in all cases, indicating that particularly high in soy-bean sprout namul, chinese radish namul, and muchim, seasoned with the most frequently used flavoring, No. 7,8,9,10 while low values in the combination of mustard muchim.