• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.787-793
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• 1998

Physicochemical properties of starch of three cultivars of Korean kidney Bean Starches, Pink (PKB), Red (RKB) and White (WKB) were studied. Starch granule was oval/round and smooth in all samples. The amylograms showed a continuous increase of viscosity without peak during heating. The water-binding capacities of starches of PKB, RKB and WKB were 102.1%, 94.7% and 106.9%, respectively. The swelling powers were rapidly incresed in all samples. The amylose content, blue value and relative viscosity of kidney bean starches were $31.1{\sim}32.8%,{\;}0.64{\sim}0.66$ and $2.27{\sim}2.61{\;}mlg^{-1}$, respectively. The transmittance of starch suspension was linearly increased as the temperature raised from $65^{\circ}C{\;}to{\;}85^{\circ}C$. The gelatinization temperature ranges determined by differential scanning calorimetry (DSC) were $71.1{\sim}86.9^{\circ}C for PKB, $71.1{\sim}86.0^{\circ}C$ for RKB and $60.8{\sim}77.9^{\circ}C$ for WKB.

• Culinary science and hospitality research
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• v.23 no.5
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• pp.121-128
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• 2017

This study investigated the physicochemical, antioxidant activity, and sensory properties of yanggaeng (white bean jelly) prepared with various amounts of maca(Lepidium meyenii) powder. According to the results, $^{\circ}Brix$ value and pH of yanggaeng were decreased significantly by adding maca powder. Moisture contents of groups with 1% and 3% of maca powder were higher than that of control group. At the result of color measurement, L value of groups by the addition of maca powder was lower than that of control group, but b value of groups by the addition of Chinese artichoke powder was higher. Texture measurement score in terms of hardness, chewiness, and brittleness for yanggaeng was decreased significantly by the addition of maca powder. DPPH radical scavenging activity of groups by the addition of maca powder were higher than that of control group. NSA of groups with 7% of maca powder was higher than that of control group. As maca powder increased, antioxidant activity also became bigger. Sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 3% and 5% of maca powder did show significant differences when compared to the control group. The results of this study suggested that addition of 5% maca powder was the best substitution ratio for yanggaeng.

• Korean journal of applied entomology
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• v.20 no.2 s.47
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• pp.107-111
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• 1981

Effect of light and pH on mycelial growth and sporangium formation of Phytophthora capsici Leon, causal fungus of fruit rot of red pepper was carried out on culture media. The maximum mycelial growth occurred at $25^{\circ}C$ and pH 6.0 on potato sucrose agar. The fungus did not produce sporangia readily in dark condition. However, abundant sporulation occurred by illuminating continuous cool white fluorescent light with 2000 lux for 48 hrs. at $20{\pm}2^{\circ}C$. Oat meal agar was one of the best media for sporangia formation.

• Asian Pacific Journal of Cancer Prevention
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• v.16 no.13
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• pp.5389-5396
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• 2015

Diet is one of the major factors that can exert a majorly influence on colorectal cancer risk. This systematic review aimed to find correlations between various diet types, food or nutrients and colorectal cancer risk among Asian populations. Search limitations include dAsian populations residing in Asia, being published from the year 2008 till present, and written in the English language. A total of 16 articles were included in this systematic review. We found that red meats, processed meats, preserved foods, saturated/animal fats, cholesterol, high sugar foods, spicy foods, tubers or refined carbohydrates have been found by most studies to have a positive association with colorectal cancer risk. Inversely, calcium/dairy foods, vitamin D, general vegetable/fruit/fiber consumption, cruciferous vegetables, soy bean/soy products, selenium, vitamins C,E and B12, lycophene, alpha-carotene, beta-carotene, folic acid and many other vitamins and minerals play a protective role against colorectal cancer risk. Associations of fish and seafood consumption with colorectal cancer risk are still inconclusive due to many varying findings, and require further more detailed studies to pinpoint the actual correlation. There is either a positive or no association for total meat consumption or white meats, however their influence is not as strong as with red and processed meats.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.4
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• pp.588-596
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• 2020

The seaweed Hizikia fusiformis is rich in protein, carbohydrates, vitamins, and minerals. We investigated the physicochemical properties and antioxidant activities of yanggaeng made with agar, sugar, honey, oligosaccharide, cooked white bean paste, and different amounts (0, 1, 2, 3, 4, and 5%) of H. fusiformis powder. The proximate composition, pH, sugar content, color, texture, antioxidant activity, and sensory properties of the yanggaeng were investigated. The moisture and sugar contents of the yanggaeng did not change despite increasing the amount of H. fusiformis. The pH decreased with increasing H. fusiformis. The lightness decreased significantly, whereas the redness and yellowness increased with increasing amounts of H. fusiformis. In the texture profile analysis, the hardness, gumminess, and chewiness decreased with increasing H. fusiformis content. The antioxidant activity of the yanggaeng increased with the concentration of the H. fusiformis powder. The yanggaeng containing 2% H. fusiformis had the highest overall sensory acceptance score. The addition of H. fusiformis to yanggaeng appears to improve its quality and antioxidant activity.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.5
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• pp.672-680
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• 2020

This study investigated the physicochemical properties and antioxidant activities of yanggaeng prepared from agar, sugar, honey, oligosaccharide, cooked white bean paste, and different amounts (0, 0.5, 1.0, 1.5, 2.0, and 2.5%) of Pyropia yezoensis powder. The moisture, pH, sugar content, color, texture, antioxidant activity, and sensory properties of yanggaeng were investigated. The moisture content of yanggaeng did not change despite the increasing amount of P. yezoensis. The pH and sugar content decreased with increasing P. yezoensis concentration. The lightness decreased significantly, whereas the redness and yellowness increased with increasing amounts of P. yezoensis. Regarding texture profile analysis, the hardness, gumminess, chewiness, and cohesiveness decreased with increasing P. yezoensis content. The antioxidant activity of yanggaeng increased with increasing concentrations of P. yezoensis powder. Yanggaeng containing 2.5% P. yezoensis had the highest overall sensory acceptance score. Therefore, the addition of P. yezoensis to yanggaeng appears to improve its quality and antioxidant activity.

• Proceedings of the Korean Society of Applied Pharmacology
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• 1998.11a
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• pp.134-134
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• 1998

The modulation of glycosidase activity by inhibitors is of great interest. Such compounds have been shown to be important tools in mechanistic studies on glycohydrolase as well as having promising therapeutic application. An ${\alpha}$-glucosidase inhibitor was isolated from culture filterates of Penicillium sp. The inhibitor was active against ${\alpha}$-glucosidase isolated from yeast and porcine small intestine. However, it showed no inhibition to Aspergillus ${\alpha}$-galactosidase, Escherichia coli ${\beta}$-galactosidase, and jack bean ${\alpha}$-mannosidase. The inhibitor was highly soluble in ether, methanol and chloroform. The inhibitor was purified using silica gel, Sephadex LH-20 column chromatography and reverse-phase HPLC. The inhibitory compound designated PA-7(IC$\sub$50/=35$\mu\textrm{g}$) was obtained as white powder. The structure of PA-7 was determined with spectroscopic data of EI-MS, FAB-MS, $^1$H, and $\^$13/C NMR. The inhibitor has a diketopiperazine moiety.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.286-292
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• 1995

Proximate composition, dimension, water uptake and volume increase rates of three cultivars of Korean kidney beans, Pink(PKB), Red(RKB) and White(WKB) were compared. Significant differences in the proximate composition and calorie were not observed among samples. Hull removed samples showed the lowest ash content and the highest calorie. The rates of water uptake increased as the soaking temperature increased from 10~4$0^{\circ}C$. The moisture gain of the kidney beans during soaking showed a similar pattern to volume increase. Water uptake and volume increase rates were in the decreasing order of PKB, RKB and WKB. Moisture and volume gains held a linear relation with the square root of soaking time regardless soaking temperatures. The activation energies of water uptake and volume increase were 3033~3087 and 3077~ 3161 kcal/mole, respectively. The log time to reach a fixed moisture content showed a linear relation with soaking temperature regardless soaking temperatures. The z-values calculated from weight and volume changes decreased in proportions to the increase of hydration. The z-values of weight and volume to reach 50% hydration were 50.5~56.6$^{\circ}C$ and 48.4~61.2$^{\circ}C$, respectively.

• Journal of Ecology and Environment
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• v.42 no.4
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• pp.285-291
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• 2018

The impact of climate change on animals has been globally documented. Especially, migration of birds has been extensively monitored as migratory birds are susceptible to any changes occurring both on breeding grounds and on wintering grounds. However, in contrast to spring migration, the patterns and the factors for autumn migration have not been well documented. In this study, we investigated the relationship with climate condition and the first arrival dates (FADs) of bean geese (Anser fabalis) and white-fronted geese (A. albifrons), the representative group of wintering birds in South Korea, using the data collected by Korean Meteorological Association during 1995-2016. Average temperature of September in wintering grounds has increased, and the FADs of the geese have advanced over the 22 years. Even when the influence of autumn temperature was statistically controlled for, the FADs of the geese have significantly advanced. This suggests that warming has hastened the completion of breeding, which speeded up the arrival of the geese at the wintering grounds. In order to assess the effect of climate condition on the arrival of the wintering migratory birds such as the geese in more detail, extensive data collection over many sampling sites and with long-term monitoring is needed.

• The Korean Journal of Food And Nutrition
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• v.34 no.6
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• pp.631-640
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• 2021

This study investigated the quality characteristics and antioxidant activity of Yanggaeng prepared with various amounts of watermelon radish flesh (WRF) powder, in ratios of 0 (control), 2.5, 5, 7.5, and 10% of the cooked white bean paste. The proximate composition, pH, sugar content, Hunter's color values, texture analysis, and antioxidative activities of Yanggaeng were examined. Increasing the amount of WRF in the Yanggaeng tended to increase the crude ash, carbohydrate, sugar, total polyphenol, total flavonoids, and anthocyanin contents, a value, DPPH and ABTS radical scavenging activities, with decreasing the moisture and crude protein contents, L and b values, and pH. Texture measurement scores in terms of springiness, chewiness for Yanggaeng showed that 2.5% or 5.0% group was higher than those of the control group. Hardness was higher in the sample groups than in the control group. In conclusion, the results show that Yanggaeng with up to 7.0% added WRF powder can be developed as products, and there is a possibility of developing health functional snack products using WRF powder.