• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.193-197
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• 2000

The effects of black soybena extracts on enzymes activies of rat were evaluated in present study. Eighty-four male Sprague-Dawley rats weighing 100$\pm$10g were divided into twelve groups which consisted of black soybean extract, Pb and Cd solution, and black soybean extract plus Pb or Cd soln groups. The weight gain was increased in black soybean extracts and Pb soln solution group but decreased in Cd soln solution group. The results obtained form the experiment were as follows: Glutamate pyruvate trasaminase (GPT) and glutamate oxaloacetate oxaloacetate transaminase (GOT) activities were not significantly different among experimental groups. The lactate dehydrogenase (LDH) activities of black soybean extract administered groups were decreased than those of Pb and Cd solution group. Black soybean group increased cholinesterase (ChEase) activity as compared to administration of Pb and Cd soln group.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.2
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• pp.85-94
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• 1988

This experiment was carried out to obtain the basic data for removal the astringency and off-flavor in soybean milk, by means of soaking of soybean in NaOH and $NaHCO_3$ solutions. The changes of phenolic compounds in soybean during soaking were investigated with HPLC and also the changes of flavor and sensority of soybean milk, prepared from soaked soybean were studied. Phenolic compounds of soybean were identified as chlorogenic, p-hydroxybenzoic, p-coumaric, ferulic and gentisic acid and, chlorogenic acid content was greater than the others. The chlorogenic acid of soybean was mainly neutral type and the other compounds were almost acidic type. Up to 85% of the chlorogenic acid was removed by soaking of soybean in 0.1% of NaOH solution for 8 hrs. Phenolic compounds of soybean was almost removed by soaking in 0.1% of NaOH solution at $90^{\circ}C$ for 1 hr. Chemical composition of soybean milks prepared from soaking of soybean in water, 0.1% NaOH and 0.5% $NaHCO_3$ solution were similar. Hexanol content of beany flavor in soybean milk was increased by soaking of soybean in NaOH solution, where as hexanal, propanal, pentanal contents were removed up to 60%. Color of soybean prepared from soaking of soybean in NaOH solution at high temperature were deep yellow but were high whiteness in soybean milk prepared from soaking of soybean in water at low temperature. Sensority of soybean milk prepared from soaking of soybean in 0.1% of NaOH solution at $90^{\circ}C$ for 1 hr was more favorable than the others.

• Korean Journal of Organic Agriculture
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• v.23 no.4
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• pp.939-950
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• 2015

The purpose of this study was to estimate the growth promoting effects and improvement of antioxidant activity of the soybean sprouts treated with Chlorella sp. culture solution. The soybean sprout treated with 0.1% and 0.2% Chlorella sp. culture solution was significantly increased the length (more than 43.0%), the thickness (more than 0.5~0.7 mm), fresh weight (more than 2.9~3.7 g) compared to non-treated control in vitro. In organic soybean sprouts farm, the 0.2% chlorella culture solution applied to mass culture of soybean sprout and the fresh weight of soybean sprouts increased by more than 25% and the yield was very high as 598.33% compared to untreated control. In addition of sensory test, there is no fishy odor and better crunchy texture and nutty flavor for the treatment soybean sprouts compared to untreated soybean sprouts. Particularly, free-radical scavenging activity (DPPH) and superoxide dismutase activity (SOD) of the soybean sprouts were significantly increased more than 26.1% and 40.4%, respectively by treated with 0.1% and 0.2% Chlorella culture solution. Consequently, the treatment of chlorella culture solution to grow soybean sprouts is also promoting quality and antioxidant activity as well as promoting the growth of sprouts. Therefore, chlorella is considered to be worth as functional materials for high-quality sprouts grown.

• Food Science and Preservation
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• v.11 no.1
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• pp.17-21
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• 2004

The antimicrobial effect of mixed solution of botanical antimicrobial agent-citrus product (BAAC) and such a natural additive as aloe, ginseng or Prunus mume extract on the spoilage microorganisms of soybean sprouts were investigated by paper disk method. The mixture (BAAG) of BAAC and ginseng extract showed the remarkable antimicrobial activity in the result of the experiment. Therefore, we used BAAG as pre-soaking and cultivating solution of soybean sprouts. Total bacterial and Escherichia coli cell count of soybean sprouts pre-soaked and cultivated in the BAAG-diluted solution (50 ppm) showed 2.5 ${\times}$ 10 CFU/mL and 1.3 ${\times}$ 10 cfu/mL in comparison with 3.5 ${\times}$ 10$^3$ cfu/mL and 5.8 ${\times}$ 10$^3$ cfu/mL of the control, respectively. BAAG-treated soybean sprouts also showed no slimy brown product and undesirable odor characterized in the control. It was confirmed that BAAG could be a proper pre-soaking and cultivating solution of soybean sprouts.

• The Korean Journal of Food And Nutrition
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• v.16 no.3
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• pp.218-223
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• 2003

This study is proceeded on the development of standard method for making soybean paste by Korean traditional method. Fermentation condition of Meju was 1) Pre-fermentation : 30 days in about 20$^{\circ}C$ room, 2) Main fermentation : 5 days in 30$^{\circ}C$ or upper temperature, 3) Post fermentation and drying : 30 days in well sunlightened room in January. Meju was soaked in 18% salt solution(Meju 7kg/salt solution 20L) for 35～40 days (from late February to early April) and after soaking Meju was filtered as unsoluble solute and crushed and put into traditional Korean receptacle(named 'Dok'). Crushed Meju was stored from early April to mid September and Meju was changed into soybean paste(Doen-jang). During fermentation amino acid nitrogen in Doen-jang was slightly increased in early period and decreased lately. It has been proved that by panel test soybean paste made by the method suggested in this study was more excellent than commercially fermented soybean paste. This study has presented the possibility of commercial production of soybean paste made by traditional method.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.46 no.4
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• pp.284-288
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• 2001

Water deficit is a serious constraint to soybean [Glycine max L. (Merr.)] production in rainfed regions of Asia, Africa, and America. This study was conducted to develop a simple and effective screening method for drought tolerance in soybean. Fifteen soybean cultivars, eight identified to be drought-tolerant and seven drought-sensitive in previous studies, were used for the evaluation of drought tolerance under the new screening conditions. The seedling screening method was consisted of a treatment in a PEG solution and drought treatment in parafilm-layered pots. 5-day-old seedlings were treated in a 18% PEG solution for 4 days and their wilting and hypocotyl browning were recorded. Three seedlings grown in a parafilm-layered pot containing peat moss were drought-stressed by withholding water from the third day after seedling emergence, and root and seedling growth were examined. Degree of drought tolerance were rated based on seedling vigor in the PEG solution and drought-stressed parafilm-layered pots, and also on the penetration ability of roots through parafilm layer. Most of seedlings of the drought-tolerant cultivars showed higher vigour and root penetration than those of the drought-sensitive cultivars under the new screening conditions. Our results indicate that the new method can be used as a simple and effective screening procedure for drought tolerance in soybean breeding programs.

• Fashion & Textile Research Journal
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• v.9 no.1
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• pp.103-112
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• 2007

The purpose of this study was to investgate dyeing, moradnting properties and colorfastness activities of silk, polyamide, acetate treated black soybean extracts. The color of extract by buffer solution (pH=1) red, but the higher pH of extracted black soybean solution the paler of color strength. Black soybean extracts was approved anthocyanin of 3type(Delphinidin3-glucoside, Cyanidin 3-glucoside, Petunidin 3-glucoside) by chemiclal analysis. This anthocynin, in acid condition, is oxinium structure (red color, soluable) but, in alkali condition quinoid structure(dark brown, in soluable). The optimum dyeing condition of black soybean anthocynin was 10min at $30^{\circ}C$, pH -1. Colorfastness to washing and light showed generally low but crocking fastness was excellent.

• Textile Coloration and Finishing
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• v.17 no.5 s.84
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• pp.20-25
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• 2005

The colorants were extracted from black soybean using a buffer solution. Dyeing properties and the fastness of silk fabric dyed with black soybean extracts were investigated. K/S values of dyed fabric were increased with concentration of black soybean extracts. Magnesium sulfate, nickel sulfate and calcium chloride as mordants are used to obtain reddish purple color. Optimum dyeing temperature of black soybean extracts was $30^{\circ}C$. Fastness were generally good except for light fastness which was extremely poor.

• Journal of Plant Biology
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• v.17 no.3
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• pp.127-136
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• 1974

The effect of potassium metabolism on the soybean leaves was studied with comparison of other elements during the successive growing period. The results were as follows; 1. The percentage of potassium content showed remarkable increase not only in the first compound leaf at a stage which was growing vigorously and producing new leaves, but also in the fifth compound leaf at a stage which was taking a active metabolism of nitrogen and carbohydrate but not producing new leaves. However, the percentage of potassium content was decreased in the second compound leaf than in the first one. Such a result could be regarded as a potassium removal from mature leaves into immature and flowing out from stoma through respiration. During the pod-development the percentage of potassium content in the soybean leaf was decreased. 2. If nitrogen, phosphorus and potassium were added excessively in the nutrient solution, the percentage of potassium content in the soybean leaf had increased. The effects of these elements showed a remakable increase in the excessive plot of nitrogen than in that of phosphorus. At early stage the redtarded effect of phosphorus on the growth of soybean could be covered by potassium, however, at late stage it could not. The growth of soybean plant was much more inhibited by potassium, compared with nitrogen and phosphorus. New leaves could not be produced in the potassium deficient soybean plant after the third compound leaf. The normal growth of soybean plant could not be observed if only one element was excessively added to the culture solution, compared with the deficiency of other two elements.

• The Korean Journal of Food And Nutrition
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• v.9 no.2
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• pp.167-175
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• 1996

This studies were conducted to select optimal enzyme that produced hydrolysate from soybean, and to evaluated functionality of hydrolysate. Soybean powder was suspended with water and hydrolyzed by seven commercial proteases. Hydrolysate produced with protease from Bacillus subtilis showed the highest inhibition effect on the activity of angiotension converting enzyme(ACE), and the condition of enzymatic hydrolysis was 5cA substrate concentration, 0. l% enzyme concentration, 4 hour hydrolysis time. Under above optimum condition, soybean was hydrolyzed with protease from Bacillus subtilis yielding a DH (degree of hydrolysis) of about 49%. Hyrophobicity of hydrolysate was not correlated with the inhibition effect on ACE activity. The functionality of hydrolysate was significantly influenced by pH. Solubility of hydrolysate at alkali solution was greater than that at acidic solution.