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김강성 용인대학교 자연과학연구소 2008 自然科學硏究所論文誌 Vol.13 No.1
Physicochemical and sensory properties of tofu supplemented with carrots at the concentrations of 0%, 3%, 6%, 9%, and 12% were tested. Protein contents of tofu tended to increase with the concentrations of carrot added while that of ash contents, water contents and lipid contents were unchanged. Redness(a-value) of tofu increased with carrot addition probably due to increased in concentrations of carotenoid present in carrot. Cohesiveness of tofu was greatest at 3% concentration of carrot. Sensory evaluation of tofu samples revealed that the tofu with carrot concentration of 6% was most acceptable to the trained panels as being most wholesome.
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김강성 Yong-In University 2005 自然科學硏究所論文誌 Vol.10 No.1
Traditional herbs were used to coagulate soy protein in the manufacture of tofu. Herbs tested were omija, hwanggj, mackmoondong, pumkin and ginseng. Omija was the key ingredient in soy protein coagulation. Soy protein was coagulated with the addition of omija extract while other herbal extracts did not coagulate soy protein. Omija tofu showed the lowest water content with 61.1%, while GDL tofu had the lowest protein content with 45.44%. Omija tofu showed the highest hardness at 988763 dyne/cm^(2).
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김강성 용인대학교 자연과학연구소 2011 自然科學硏究所論文誌 Vol.16 No.1
Physicochemical properties of bean curd made by adding broccoli extract was investigated. Broccoli enhanced nutritional value of the bean curd as well as color and appearances. Moisture, fat, protein, and ash contents of bean curd all increased with the addition of broccoli extract, the extent of which increased with supplement percentage. Redness(a value) and yellowness(b value) increased with the bean curd with greater percentage of broccoli extract. Texture of the bean curd with broccoli added tended to be softer than the bean curd without broccoli. Sensory test showed that panels favored bean curd with broccoli than the sample with 0% addition
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수입콩(Glycine max)의 이화학적 특성과 발아에 따른 Isoflavone의 함량 변화
김강성,김민정 용인대학교 자연과학연구소 2002 自然科學硏究所論文誌 Vol.7 No.1
수입콩을 원료로 하여 콩 종실의 물리화학적 특성과 콩에 함유되어 있는 성분을 분석하였다. 콩의 100립중은 13.44g이었고 모양은 구형에 가까운 타원모양이었다. 수분함량은 10.5%의 함량을 나타냈고, 회분함량은 4.5%의 함량을 보였으며, 조지방함량은 20.8%로 나타냈다. 지방질은 중성지질, 인지질 및 당지질의 순서로 함량이 낮았다. 불포화지방산의 비율은 82.7%였고 포화지방산 비율은 16.5%로 나타났다. 수입대두의 주요 지방산은 linoleic acid였다. 콩의 아미노산은 17종이 분석되었으며 glutamic acid, aspartic acid의 함량이 다른 아미노산에 비해 높은 아미노산 조성을 보였다. 콩나물 재배기간에 따른 isoflavon 함량 변화는 재배기간이 증가함에 따라 총 isoflavon 함량은 재배 3일째 가장 높게 나타났고, 발아 5일째 감소하는 경향을 보였다. 재배기간 증가할수록 daidzin, genistin 함량이 증가하는 것으로 나타났다. The objectives of this study were to examine the physicochemical characteristics and functional compositions of imported soybean. The 100-seed weight of the bean was 13.44g and the shape of the seed was oval. Water and ash content of the sample was 10.5% and 4.5%, respectively. Lipid content was 20.8%, which was consisted of neutral lipid, phospholipid, and glycolipid. Unsaturated lipid accounted for 82.7& of the total lipid and linoleic acid was the major type of the fatty acid. Glutamic acid aspartic acid was the most abundant amino acids of the soy protein. Isoflavone content of soybean changed during sprouting; content of the phytochemical increased to maximum on the third day and decreased there-after.
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김강성,김민정 용인대학교 자연과학연구소 2000 自然科學硏究所論文誌 Vol.5 No.1
Physicochemical characteristics traditional Korean soybean, Junjoori, was studied. The range of 100-seed weight of was 11.81g. The average whole lengh and long and short width were 6.19 mm, 5.17 mm and 4.30 mm, respectively. Moisture, crude fat, crude protein and ash content of soybean seeds were 8.5%, 14.0%, 49.2% and 4.2% respectively. Methionine, cystein and histidine were the minor components of soybean protein and percentage of methionine to the total proteins was low. The main fatty acids of total livid were linoleic, oleic and palmitic acids, which comprised over 80% total fatty acids. The content of lipid types of total lipid was in the order of neutral lipid, phospholipld, glycolipid. Among the fatty acid content of linoleic acid were the highest (42.7%) and ratios of unsaturated fatty acid to the total fatty acid was 84.6%. The main fatty acid of neutral lipid, glycolipid and phospholipid were all linoleic acid.
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김강성,정양희 용인대학교 자연과학연구소 2007 自然科學硏究所論文誌 Vol.12 No.1
The purpose of this study was to improve the quality of Jeung-pyun which is made of rice flour. The moisture contents of Jeung-pyun added with soybean flour and soybean milk were similar to those made of rice flour only. The measurement of specific volumes showed that the more the soybean flour and soybean milk added, the higher the specific volume of Jeung-pyun. The mechanical tests with Texture Analyser showed that Jeung-pyun added with soybean milk and soybean flour showed increase in hardness but springiness, cohesiveness, gumminess, chewiness were decreased with increase in the amount of soybean flour and soybean milk. The sensory evaluation showed that Jeung-pyun made with 5% soybean flour and soymilk was generally better than other samples.
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김강성,권대영,김민정 龍仁大學校 2003 용인대학교 논문집 Vol.21 No.-
The objectives of this study were to examine the physicochemical characteristics and functional compositions of traditional Korean soybean. Moisture, crude fat, crude protein and ash content of soybean seeds were 11.0%, 16.8%, 44.2% and 4.8% respectively. Methionine, cystein and histidine were the minor components of soybean protein while aspartic acid was the most abundant amino acid . The main fatty acids of total lipid were linoleic, oleic and palmitic acids, which comprised over 8% of total fatty acids. The content of lipid types of total lipid was in the order of neutral lipid, phospholipid, and glycolipid. Among the fatty acids, content of linoleic acid was the highest at 53.9%. The main fatty acid of neutral lipid, glycolipid and phospholipid were all linoleic acid. During germination of the bean. content of total amino acids decreased rapidly. Among all the amino acids, asparagine and histidine increased when bean was germinated into soybean sprout.
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