• 한국식품조리과학회지
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• 제12권2호
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• pp.162-165
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• 1996

단백질과 지방이 풍부한 우수 단백질원인 대두를 볶아서 절편에 첨가(0, 5, 10, 15, 20%)하여 제조한 콩절편의 소화율, 호화도를 조사하고 백절편과 콩절편 (기호도 측면에서 가장 우수한 콩가루 5％ 첨가군)에 대하여 노화 속도를 분석한 결과는 다음과 같다. 1.콩가루의 양을 달리 첨가(0, 5, 10, 15, 20%)하여 제조한 콩절편의 환원력은 각각 54.8% , 58.3%, 62.3%, 66.7%, 72.1%로서 콩가루 첨가량이 증가함에 따라 전분의 in vitro 소화율이 향상되었다. 2. 호화도는 백절편이 87.2%, 5% 콩가루 첨가군이 88.4%, 15% 콩가루 첨가군이 88.8%, 20% 콩가루 첨가군이 89%로 나타남으로써 호화도가 미세한 정도로 향상되었다. 3. 노화속도는 저장중 경도 변화로부터 분석하였으며 대조구와 5% 콩가루 첨가군에서 노화속도 상수는 0.528 day이었고, 이때 시간 상수는(1/k)는 1.89일이었다.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2005년도 생물공학의 동향(XVII)
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• pp.333-333
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• 2005

• 한국식품조리과학회지
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• 제15권3호
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• pp.249-257
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• 1999

Jeung-Pyun is a traditional fermented Korean food with rice flour, water, sugar, salt and unrefined rice wine(Takju). In order to investigate how the addition of soybean has an influence on Jeung-Pyun fermentation, changing to adding amount of soybean 0%, 5%, l0%. 15%, 20% based on rice weight, we carried out sensory evaluation and measured the physicochemical properties, instrumental characteristics and degree of gelatinization. The specific volume of Jeung-Pyun was increased as the more soybean was added. The pH of Jeung-Pyun batter was decreased as the fermentation time was longer, but it was increased as more soybean was added. The degree of gelatinization of Jeung-Pyun was decreased as storage day was longer, but it was high as more soybean was added compared to control(0%). In sensory evaluation, Jeung-Pyun added 5∼10% of soybean was good generally. Correlation coefficient between hardness and degree of gelatinization was high. In instrumental characteristics, hardness was increased only in control for room temperature storage(20$^{\circ}C$), but at 4$^{\circ}C$ it was less increased than control(0%) as more soybean was added. Cohesiveness was decreased generally as storage day was longer at 4$^{\circ}C$, but it was less decreased as more soybean was added. In brittleness at 4$^{\circ}C$, Jeung-Pyun of adding soybean was higher compared to control. In surface structure of Jeung-Pyun observerd by SEM. air pore size was small and distributed regularly as more soybean added. In conclusion. it can be suggested that the addition of soybean improve the quality of Jeung-Pyun.

• 한국식품과학회지
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• 제34권1호
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• pp.96-102
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• 2002

대두 제품 중 대두, 두유, 두부, 생대두분말, 분리대두단백(isolated soy protein, ISP), 된장, natto, tempeh의 이소플라본, 수용성 식이섬유, 대두 올리고당, 레시틴, 사포닌의 함량을 분석하였다. 건물 기준으로 생대두분말과 natto, 두유에는 각각 489.1 mg%, 308.3 mg%, 138.1 mg%의 이소플라본이 함유되어 있었다. 이소플라본의 aglycone/glucoside 비율을 natto에 비하여 된장과 tempeh가 더 높았다. 생대두분말은 24.3%의 식이 섬유와 2.87%의 대두 올리고당을 함유하고 있었다. 두유의 경우 식이 섬유의 절대량은 많지 않으나 soluble fiber/total dietary fiber 비가 59%로 가장 높았다. 건물기준으로 두부에는 20.1%의 식이 섬유와 1.13%의 레시틴이 함유되어 상대적으로 많았다. 분리대두단백에는 레시틴과 사포닌이 함유량은 각각 0.63%와 0.65%였다. 비록 대두의 생물학적 활성물질함량은 레시틴을 제외하고 대두 가공품 중 가장 높았으나 이를 일회 분량으로 환산한 경우 두유 내 생물학적 활성물질의 양이 대두와 매우 유사하였다. 즉 두유 일회 분량(200 mL)에는 이소플라본 31.5 mg(raw soybean 15.9 mg), 식이섬유 2.59 g(raw soybean 4.59 g), 올리고당 0.57 g(raw soybean 0.50 g), 레시틴 0.10 g(raw soybean 0.10 g), 사포닌 0.11 g(raw soybean 0.10 g)이 함유되어 있어, 두유는 일상적으로 섭취하기 편하고 대두 생리활성 물질의 좋은 공급원이 될 수 있을 것으로 판단된다.

• 한국식품영양과학회지
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• 제10권1호
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• pp.77-84
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• 1981

The effect of sesame of L-lysine HCI and sesame supplementing a wheat flour diet on growth, liver lilpid content, and on the free amino acid levels in the plasma and liver was studied in young male rats with an initial body weight of $75{\pm}3g$. The free amino acids were analyzed by amino acid auto analyzer (JLC - 6HA, NO. 310). The results were as follows. The body weitht gain on L-lysine HCI and sesame supplemented diet was more than weight in the sesame added diet or wheat flour diet groups. Also the liver lipid contents of rats on a wheat flour diet supplemented with L-lysine HCI and sesame showed greater increases than the levels in rats on the wheat flour diets. The rate of liver lipid accumulation was depressed in rats fed L-lysine HCI supplemented wheat flour containing sesame than in rats fed soybean oil or shortening oil instead of sesame. The free phe. Tyr. Leu. Ileu. Val. Lys. levels in the plasma of rats administered the wheat flour diets supplemented with 0.25% L-lysine HCI were higher than those of rats without L-lysine HCI. The free phe. Tyr. Asp. His. Lys. contained in the liver were increased, but other free amino acids were decreased according to the L-lysine HCI amount.

• Journal of Microbiology and Biotechnology
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• 제21권8호
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• pp.869-873
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• 2011

Most medium formulations for improving culture of entomopathogenic nematodes (EPN) based on protein sources have used enriched media like animal feed such as dried egg yolk, lactalbumin, and liver extract, among other ingredients. Most results, however, showed unstable yields and longer production time. Many of the results do not show the detailed parameters of fermentation. Soy flour, cotton seed flour, corn gluten meal, casein powder, soytone, peptone, casein hydrolysates, and lactalbumin hydrolysate as protein sources were tested to determine the source to support optimal symbiotic bacteria and nematode growth. The protein hydrolysates selected did not improve bacterial cell mass compared with the yeast extract control, but soy flour was the best, showing 75.1% recovery and producing more bacterial cell number ($1.4{\times}10^9$/ml) than all other sources. The highest yield ($1.85{\times}10^5$ IJs/ml), yield coefficient ($1.67{\times}10^6$ IJs/g medium), and productivity ($1.32{\times}10^7$ IJs/l/day) were also achieved at enriched medium with soybean protein.

• 한국식품영양과학회지
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• 제27권4호
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• pp.724-730
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• 1998

Effects of raw soy flour(RSY) and black(RSB) feeding on protein concentration of liver and serum, and GOT, GPT and alkaline phosphatase activities of serum in diabetic and nondiabetic rats were studied. Male rats(Sprague-Dawley), mean weight of (338.4$\pm$19.2g) were assigned to six dietary groups and fed with the assigned diet for 28 days. For each experimental, some rats were injected with streptozotocin intraperitoneally(L.P.) to induce diabets, and other rats were injected with buffer L.P. as a control group. The liver, kidney and spleen weights relative to bo요 weigth were higher in raw yellow soy flour diet diabetes(D-RSY) and black soy flour diet diabetes(D-RSB) groups than control, but the body weights were lower than control. The protein and albumin concentrations of liver and serum were lower in D-RSY and D-RSB groups than control. The albumin concentration of serum in D-RSB group was lower than control. The GOT activities of serum in RSY and RSB groups were increased compared with control, but the GPT activities were lower in diabetic control, D-RSY and D-RSB groups than control. The alkaline phosphatase activities of serum in RSY and RSB groups were higher than control, but those in D-RSY and D-RSB groups were lower than diabetic control.

• 한국수산과학회지
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• 제36권6호
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• pp.596-600
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• 2003

This study investigated the effect of soybean-curd residues as an ingredient of the formulated diet for juvenile flounder (Paralichthys olivaceus). Three replicates of juvenile fish (averaging weight $1.5\pm0.04\;g$) were fed one of four isonitrogenous $(50\%)$ diets containing $0\%,\;5\%,\;10\%\;and\;15\%$ soybean-curd residues for 7 weeks. Survival, hepatosomatic index and condition factor of the fish were not affected by dietary soybean-curd residues levels. Weight gain, feed efficiency and protein efficiency ratio of the fish fed the diet containing $5\%$ soybean-curd residues were not significantly different to those of the fish fed the control diet, however these values decreased in the fish fed the $10\%\;and\;15\%$ soybean-curd residues (P<0.05). Daily feed and protein intake increased with increasing dietary soybean-curd residues level. Crude protein and lipid contents in the whole body decreased with increasing dietary soybean-curd residues, but no significant differences were observed among control, $5\%\;and\;10\%$ soybean-curd residues diets (P>0.05). Plasma total protein concentration of fish was affected by dietary soybean-curd residues levels (P<0.05). It is concluded that the soybean-curd residues as a substitute for wheat flour can be included up to $5\%$ in the diet for juvenile flounder.

• Applied Biological Chemistry
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• 제21권1호
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• pp.35-39
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• 1978

1) 등외소맥분(等外小麥粉)의 이용성(利用性)을 향상(向上)시키고저 이것을 원료(原料)로하여 caramel를 제조하고 겸하여 배소로 생긴 잔사로는 간장원액을 만들었다. 2) 등외소맥분(等外小麥粉)에 염산 또는 염화 ammonia을 넣고 배소하여 전분을 dextrin으로 변화시키고 온수(溫水)를 넣고 여과하여 가용성 dextrin을 분리하였다. dextrin액을 산(酸)으로 처리를 하고 농축한다. 농축한 것에 ammonia수(水)를 넣어주면서 초화(焦化)하여 caramel를 만들었다. 3) 배소하고 dextrin을 분리한 나머지 즉 배소잔사를 염산(鹽酸)으로 가수분해(加水分解)하여 간장원액을 만들었다. 4) 등외소맥분(等外小麥粉) 200g에 염화(鹽化) ammonia 7g를 혼합(混合)하고 $140^{\circ}C$에서 90분(分)동안 배소(焙燒)하여 전분을 erythrodextrin정도로 변화시킨 다음 온수(溫水)를 가(加)하고 흡인(吸引)여과하여 얻은 dextrin액 150ml를 염산으로 pH1.8로 하고 옥소액(沃素液) 반응(反應)이 무색(無色)으로 될때까지 가열(加熱)하고 농축한 다음 ammonia수(水)를 넣어주면서 $pH\;5{\sim}6$에서 $120^{\circ}C$에 270분간(間) 초화(焦化)하여 보-메 24도의 caramel액 95g을 얻었다. 5) Dextrin액을 분리하고 남은 배소잔사 25g을 18%염산 75ml로 8시간 가수분해(加水分解)하여 질소분이 2.20이고 보-메 25로의 간장원액(原液) 55ml를 얻었다.

• 한국식품조리과학회지
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• 제29권3호
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• pp.291-300
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• 2013

본 연구는 호박분말을 이용하여 간편식 형태의 즉석 호박죽을 제조하기 위하여 호박분말의 첨가량, 볶음 대두분말의 첨가량, 알파미분의 첨가량을 달리하여 반응분석법의 중심합성계획법을 이용하였다. 최적화를 위해 호박분말($X_1$), 볶음 대두분말($X_2$), 알파미분($X_3$)의 양을 독립변수로 하고 색도(L, a, b), pH, 점도, 관능평가 항목(외관, 색, 향, 맛, 점도, 전반적인 기호도)을 종속변수로 각각 선정하였다. 그 결과 즉석 호박죽의 색도는 호박분말의 첨가량이 증가할수록 L값은 감소하고 a값과 b값은 증가하였다(p<0.001). pH와 점도는 호박분말과 볶은 대두분말의 첨가량이 증가할수록 증가하였다(p<0.001). 관능검사의 전반적 기호도에서 호박분말 5.25 g, 볶은 대두분말 3.00 g 알파미분 4.50 g일 때 가장 높게 평가되었다. 이상의 결과를 종합해 볼 때 호박분말을 이용하여 제조한 즉석 호박죽의 최적값은 호박분말 5.72 g, 볶은 대두분말 4.30 g 알파미분 3.00 g으로 제조하는 것이 좋은 것으로 나타났다.