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      • SCIESCOPUSKCI등재

        Effects of Heat Treatment on Soybeans With and Without the Gene Expression for the Kunitz Trypsin Inhibitor: Chick Growth Assays

        Burnham, L.L.,Kim, I.H.,Hancock, J.D.,Lewis, A.J. Asian Australasian Association of Animal Productio 2000 Animal Bioscience Vol.13 No.12

        A total of 864 broiler chicks were used at Kansas State University and the University of Nebraska to determine the effects of heat treatment of two soybean genotypes on the growth performance. The soybeans were Williams 82 variety with (+K) and without (-K) gene expression for the Kunitz trypsin inhibitor. Heat treatment (autoclaving at $121^{\circ}C$ and $1.1kg/cm^2$) was applied for 0, 3, 6, 12, 18, and 24 min, resulting in a $2{\times}6$ factorial arrangement of treatments. Station and station treatment effects occurred, indicating that response in nutritional value of the soybean genotypes to heat treatment varied from year to year and location to location. However, the interactions were in magnitude of response rather than direction of response, with greater reductions in trypsin inhibitor concentrations for the soybeans heat processed at the Nebraska location. Pooled data indicated that -K supported greater (p<0.001) ADG, ADFI and gain/feed than the +K genotype. As the length of heat treatment increased, the ADG, ADFI, and the gain/feed ratio increased for chicks fed both soybean genotypes (p<0.0001). However, heating the -K soybeans resulted in a greater response in ADG, ADFI, and gain/feed than heating the +K soybeans (genotype heat treatment interaction, p<0.001). Pancreatic weights (mg pancreas/g of BW) of chicks fed -K soybeans were reduced compared to those from chicks fed +K (p<0.001). Increasing heat treatment decreased pancreas weights in chicks fed both soybean genotypes (p<0.001). Chicks fed heated soybeans in the Nebraska experiment had lower pancreatic weights than chicks fed heated soybeans in the Kansas experiment (station heat treatment interaction, p<0.0001). Chick growth performance was improved and pancreatic weights decreased by feeding raw -K soybeans versus raw +K soybeans, and by increasing heat treatment of both soybean genotypes. However, the response to heat treatment was not independent of genotype. Both +K and -K soybeans heated for 24 min supported similar ADG, ADFI, gain/feed, and pancreas weights, although chicks fed raw +K soybeans had lower growth performance than chicks fed -K soybeans. In conclusion, raw -K soybeans supported greater growth performance in broiler chicks than raw +K soybeans, although this advantage was lost when both soybean genotypes were heated for 24 min. Heat treatment of +K soybeans supported similar growth performance to heated -K soybeans, even though +K soybeans supported lower rates and efficiencies of gain than -K soybeans when fed raw.

      • KCI등재

        조선시대의 대,소두와 그 가공식품

        최덕경 ( Choe Deog Gyeong ) 대구사학회 2003 대구사학 Vol.72 No.-

        Beans have been in the spotlight for a long time as important crops as one part of the five grains- rice, millet, barley, foxtail millet and beans. In fact, the book of Qiminyaoshu(齊民要術) mainly refers to various uses of soybeans(大豆) and red beans(小豆). First of all, they basically were much the same as other crops which had functions of fundamental foods, but their leaves and processed stuffs came to be also used very importantly and diversly at every home at all seasons. These facts meaned that soybeans and red beans were so available that demands for them increased rapidly day by day in those days. In this script, it will be defined how to change trends of processed soybeans of which the place of origin is the Korean Peninsula. As everyday knows, these days, processed soybeans are so various and popular fascinating the citizens. This suggests that many parts of this country have been suited for dynamic soybean culture. If the soil of Korean Peninsula has been so suitable for growing soybeans after the primitive age, it is necessary to find out how soybeans have been processed and used up to this day. There are some evidences to prove that Korean Peninsula is the home of soybeans. For example, our ancestors have made soybeans malts and soy sauces from soybeans, according to the historical informations of Chinese. In addition, in the days of Koryo, bean sprouts and bean curds are used regularly as similarly as processed soybeans of the present day. Actually, most kinds of processed soybeans in these modem days were already in existence at that time. Especialy, referring to many kinds of farming books(農書), farmer diaries(日記) and Yigui(儀軌), processed soybeans were widely used from the Royal Court even to the general public in early days of the Choson era. These facts do not only emphasize the importance of soybeans and red beans, but also make it possible to guess the abundant amount of consumption of soybeans and red beans in previous days to the Choson era. In the fore part, I pointed out that soybeans and red beans played roles of locomotive to the rapid progress of the Korean agricultural economy. Besides, for reference of this script, soybeans and red beans were favorite sorts of health foods rather than simple foods. Furthermore, they have come to be used as wage of the government official(祿俸), article essential to a marriage(婚需品), prize for remarkable result(賞品), and military supply(軍糧). They have been even processed to side dishes(副食), vegetables(菜蔬) and household medicines(常備藥). Like these, soybeans and red beans have been taken regularly because they have been much more useful than any other crops. Owing to these various merits of soybeans and red beans, they have been necessities of general public lives as hardy wild crops capable of being used in a famine as well as basic farm products to support his and her families. Their fundamental economic roles might be regarded as trivial things to some degree, like the tip of an iceberg, compared with other various additional roles. Judging from these facts, we can see tha soybeans and red beans have performed various important functions at that time. For these reasons, so many farmers have grown soybeans and red beans from early days in the Choson ers. As result, the abundant supply of those versatile crops could have maintained elasticity subsisting farming communities upon scanty bean foods under the calamity of war. There are several reasons that soybeans and red beans could have been excellent foods in a famine. At first, they have had various effective values. Second, as producing power of other similar staple grains increase rapidly, roles of soybeans and red beans have changed from chief articles of foods to condiments, fermented soybeans, health foods and vegetable dishes so on. In short, they have come to get special tastes. These days, Korea is very famous for processed soybeans because the soil of Korean Peninsula has been suitab

      • KCI등재

        콩 품질평가 현황과 전망

        김용호 韓國作物學會 2002 한국작물학회지 Vol.47 No.S

        Soybean is one of the most important sources of protein and oil in the world. Recently, emphasis has been laid on the chemical composition of soybean seeds for the processing soybean foods. Improvement of soybean components has been expected to improve food-processing quality for the processed soybean products such as soymilk and various edible ingredients as well as fur the traditional soyfoods. In Korea, soybean breeding research programmes have been focused on the quality of the products derived from soybean with yield stability, and some new modified soybean varieties haying good food-processing quality were developed recently. So the efforts of establishing standard and standardization of products in soybean are important. Three main categories should be considered in view of soybean seed quality; the marketing value such as grain size, shape, and appearance; the eating and processing value such as dehulled ratio, water absorption rate, and benny flavor; the nutritional value such as protein, lipid, and carbohydrate contents. And the new frontiers in research are looking at the functional nutrients in soybeans and how to improve them. In case marketing value, mainly the appearance is evaluated, therefore, each country has an application of standard related to quality. Each determination of standard class, heat-damaged kernels, splits, and soybeans of other colors is made on the basis of the grain when free from foreign materials. But processing value and nutritional value for standardization were not studied in detail till now. In addition, soybean has potential roles in the prevention and treatment of chronic diseases, most notably cancer, osteoporosis, and heart disease. The functional nutrients include a protease inhibitor, phytic acid, saponins, and isoflavones, etc.. It is believed that standardization of soybean quality should perform to overcome the difficulties, relatively high price of domestic soybean products has weakened the competitive power, in the market related to WTO. So, we should focus on further research into the evaluation and establishment of quality-standard in soybean.

      • KCI등재

        Isoflavone Content and its Relationship with Other Seed Quality Traits of Soybean Cultivars Collected in South Korea

        Sun-Lim Kim,Hee-Youn Chi,Jung-Tae Kim,Yeong-Ho Lee,Nam-Kyu Park,Jong-Rok Son,Si-Ju Kim 韓國作物學會 2006 Korean journal of crop science Vol.51 No.1

        The 117 soybean cultivars were collected from nine provinces in Korea, and various seed quality traits along with isoflavone contents were evaluated to elucidate their relationship. The 100-seed weight of the black soybean (31.2 g) was significantly higher (p<0.05) than yellow soybeans (28.6 g). The composition of genistein, daidzein, and glycitein accounted for 75.8, 22.8, and 1.4 % of total isoflavone in yellow soybean cultivars, while their compositions in black soybeans were 58.5, 39.7, and 1.8%, respectively. The mean contents of total isoflavone in yellow and black soybean were l,561.6~mug~;g-1~;and~;l,018.3~mug~;g-1 . The isofalvone content showed significant variation among cultivars when classified by the seed size. In the yellow soybeans, total isoflavone content was higher in small size soybean cultivars (1,776.0~mug~;g-1) and medium size soybean cultivars (1,714.3~mug~;g-1) compared to large size ones (1,518.5~mug~;g-1) . Genistein content was proved as the major factor determining the relationship between isoflavone content and 100-seed weights (r =-0.206*). Daidzein and glycitein, however, showed no significant relationship with the 100-seed weights. Isoflavone content was not significantly correlated with color parameters L (lightness) and a (redness) values, but color parameter b (yellowness) was positively correlated with glycitein (r=0.264*) in the yellow soybeans, while its negative correlation between daidzein (r=-0.245*) and total isoflavone (r=-0.256*) were observed in black soybeans. However, these findings suggested that the seed color value may not serve as an effective parameter for estimating the isoflavone intensity of the soybeans. Variation of protein and lipid contents between yellow soybeans (n=58) and black soybeans (n=59) was relatively stable, however, protein and lipid contents have no significant relationship with isoflavone content.

      • Health Benefits of Soybean-Prevention of Chronic Degenerative Diseases

        ( Jung In Kim ) 한국콩연구회 2011 韓國콩硏究會誌 Vol.28 No.1

        Soybean (Glycine max.) is a good source of high quality protein, lipid with high levels of unsaturated fatty acids, oligosaccharides, dietary fiber, and isoflavones. Soybean and soy foods have received considerable attention for their potential role in decreasing risk factors for chronic degenerative diseases. This article reviews the benefits of soybean in cardiovascular diseases (CVD), cancer, diabetes mellitus, and osteoporosis and discusses the possible mechanisms. Soybean is a species of legume native to East Asia. It is consumed as soybean itself, unfermented soy products such as soy oil, soy milk, soybean curd, and textured vegetable protein (TVP), and fermented soy products such as soy sauce, fermented soybean paste, natto, and tempeh. Asians consume an average of 20 to 80 g of traditional soy foods daily, Soybean containsall three of the important macronutrients-protein, carbohydrates and fat-as well as vitamins, minerals, and dietary fiber (Cederroth and Nef, 2009). Soybean also containsan array of biologically active compounds called phytochemicals including isoflavones, saponins, and phytates. The health benefits of soybeans have become increasingly recognized worldwide. Numerous studies have reported that soybean consumption could be related with a reduced risk for cardiovascular diseases (CVD), diabetes mellitus, certain cancers, and osteoporosis (Omoni and Aluko, 2005). The aim of this review is to discuss the possible mechanisms of prevention of these chronic degenerative diseases by the bioactive components in soybean.

      • KCI등재

        국내 유통 콩 및 녹두가루 제품의 품질 특성

        우관식 ( Koan Sik Woo ),김미정 ( Mi-jung Kim ),심은영 ( Eun-yeong Sim ),김현주 ( Hyun-joo Kim ),이춘기 ( Choon Ki Lee ),전용희 ( Yong Hee Jeon ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.5

        용도별 두류가루 제품의 품질기준 설정을 위해 시중에 유통되고 있는 두류가루 제품을 수집하여 품질 특성을 분석한 결과, 주원료의 산지는 국산은 23제품, 수입산은 19제품이었고, 백태가 주원료로 조사되었다. 제품의 가격은 국산이 수입산에 비해 생콩가루의 경우, 3.48배, 볶음콩가루의 경우는 3.34배, 녹두가루는 3.47배로 비쌌다. 국산 제품의 경우, 명도는 생콩가루가 볶음 콩가루에 비해 높았으며, 적색도와 황색도는 볶음 콩가루가 생콩가루에 비해 높았다. 수분함량은 생콩가루가 볶음 콩가루에 비해 높았으며, 조지방, 조단백질, 탄수화물 함량은 수입산 볶음 콩가루에서 높았다. 녹두의 회분과 조단백질 함량은 국산이 수입산에 비해 약간 높았다. 국산 콩가루 제품의 수분결합력은 볶음 콩가루가 생콩가루보다 높았으며, 용해도와 팽윤력은 유의적인 차이가 없었다. 시중유통 두류가루 제품의 품질 특성 간의 상관관계는 용해도를 제외하고 측정한 항목간에 높은 유의성을 보이는 것으로 조사되었다. Quality characteristics of commercially available soybean and mung-bean flours in Korea were evaluated relative to product information such as bean content, price, chromaticity, proximate composition, water binding capacity, swelling power and solubility. Origin of raw materials was 23 in domestic products and 19 in imported products. The price of the product was 3.48 times more for raw soybean flour, 3.34 times more for fried soybean flour, and 3.47 times more for mung bean flour compared to imported soybean. In the domestic products, the lightness of raw soybean flour was higher than roasted soybean flour. The redness and yellowness of roasted soybean flour were higher than raw soybean flour. Moisture content of raw soybean flour was higher than roasted soybean flour, and crude fat, crude protein and carbohydrate content were higher in imported soybean flour. Ash and crude protein contents of mung bean were slightly higher than imported products. Water binding capacity of roasted soybean flour in domestic products was higher than raw soy flour, and there was no significant difference in solubility and swelling power. Correlation between quality characteristics of commercially available soybean and mung-bean flours products was found to be highly significant among measured items, except for solubility.

      • SCIEKCI등재

        De novo Genome Assembly and Single Nucleotide Variations for Soybean Mosaic Virus Using Soybean Seed Transcriptome Data

        Jo, Yeonhwa,Choi, Hoseong,Bae, Miah,Kim, Sang-Min,Kim, Sun-Lim,Lee, Bong Choon,Cho, Won Kyong,Kim, Kook-Hyung The Korean Society of Plant Pathology 2017 Plant Pathology Journal Vol.33 No.5

        Soybean is the most important legume crop in the world. Several diseases in soybean lead to serious yield losses in major soybean-producing countries. Moreover, soybean can be infected by diverse viruses. Recently, we carried out a large-scale screening to identify viruses infecting soybean using available soybean transcriptome data. Of the screened transcriptomes, a soybean transcriptome for soybean seed development analysis contains several virus-associated sequences. In this study, we identified five viruses, including soybean mosaic virus (SMV), infecting soybean by de novo transcriptome assembly followed by blast search. We assembled a nearly complete consensus genome sequence of SMV China using transcriptome data. Based on phylogenetic analysis, the consensus genome sequence of SMV China was closely related to SMV isolates from South Korea. We examined single nucleotide variations (SNVs) for SMVs in the soybean seed transcriptome revealing 780 SNVs, which were evenly distributed on the SMV genome. Four SNVs, C-U, U-C, A-G, and G-A, were frequently identified. This result demonstrated the quasispecies variation of the SMV genome. Taken together, this study carried out bioinformatics analyses to identify viruses using soybean transcriptome data. In addition, we demonstrated the application of soybean transcriptome data for virus genome assembly and SNV analysis.

      • KCI등재

        Isoflavone Content and its Relationship with Other Seed Quality Traits of Soybean Cultivars Collected in South Korea

        Kim, Sun-Lim,Chi, Hee-Youn,Kim, Jung-Tae,Lee, Yeong-Ho,Park, Nam-Kyu,Son, Jong-Rok,Kim, Si-Ju The Korean Society of Crop Science 2006 Korean journal of crop science Vol.51 No.1

        The 117 soybean cultivars were collected from nine provinces in Korea, and various seed quality traits along with isoflavone contents were evaluated to elucidate their relationship. The 100-seed weight of the black soybean (31.2 g) was significantly higher (p<0.05) than yellow soybeans (28.6 g). The composition of genistein, daidzein, and glycitein accounted for 75.8, 22.8, and 1.4 % of total isoflavone in yellow soybean cultivars, while their compositions in black soybeans were 58.5, 39.7, and 1.8%, respectively. The mean contents of total isoflavone in yellow and black soybean were $l,561.6{\mu}g\;g^{-1}\;and\;l,018.3{\mu}g\;g^{-1}$. The isofalvone content showed significant variation among cultivars when classified by the seed size. In the yellow soybeans, total isoflavone content was higher in small size soybean cultivars $(1,776.0{\mu}g\;g^{-1})$ and medium size soybean cultivars $(1,714.3{\mu}g\;g^{-1})$ compared to large size ones $(1,518.5{\mu}g\;g^{-1})$. Genistein content was proved as the major factor determining the relationship between isoflavone content and 100-seed weights (r =-0.206*). Daidzein and glycitein, however, showed no significant relationship with the 100-seed weights. Isoflavone content was not significantly correlated with color parameters L (lightness) and a (redness) values, but color parameter b (yellowness) was positively correlated with glycitein (r=0.264*) in the yellow soybeans, while its negative correlation between daidzein (r=-0.245*) and total isoflavone (r=-0.256*) were observed in black soybeans. However, these findings suggested that the seed color value may not serve as an effective parameter for estimating the isoflavone intensity of the soybeans. Variation of protein and lipid contents between yellow soybeans (n=58) and black soybeans (n=59) was relatively stable, however, protein and lipid contents have no significant relationship with isoflavone content.

      • KCI등재

        Evaluation of Forage Yield and Quality in Wild Soybeans (Glycine soja Sieb. and Zucc.)

        ( Eun Ja Lee ),( Hong Jib Choi ),( Dong Hyun Shin ),( Chan Ho Kwon ),( J Grover Shannon ),( Jeong Dong Lee ) 한국육종학회 2014 Plant Breeding and Biotechnology Vol.2 No.1

        Wild soybeans (Glycine soja Sieb. & Zucc.) are generally higher in protein and lower in oil with potential advantages as forage than cultivated soybeans. This study was conducted to evaluate forage yield and quality of wild soybeans. Three wild soybeans were compared to three cultivated soybeans for forage yield and quality at the full bloom stage, full pod stage, and full seed stage (R6) of development. The wild soybeans had significantly lower forage yield than cultivated soybeans at R6 which was determined to be the best stage to harvest based on forage quantity and quality. Wild soybean also had lower crude fat (2.0%) and crude protein (17.7%) concentration than cultivated soybean (5.7 and 21.3%, respectively) at the R6 stage. There were no significant differences for neutral detergent fiber, acid detergent fiber and relative feed value among growth stages between cultivated and wild soybean. The neutral detergent fiber was 40.2 and 40.4%, acid detergent fiber was 26.1% and 27.5%, and relative feed value was 161 and 158 at R6 stage for cultivated and wild soybean, respectively. Wild soybean had less forage yield at harvest time but had similar forage quality comparable to cultivated soybean. However, wild soybeans have smaller and softer stems for potentially improved palatability and feed intake than cultivated soybeans. Therefore, it will be a good genetic source to improve forage characteristics of soybean.

      • KCI등재

        선녹콩 개체간 및 개체내 단백질 함량 변이

        임무혁,정명근 한국작물학회 2008 Korean journal of crop science Vol.53 No.-

        Soybean [Glycine max (L.)] is a major source of protein for human and animal feed. Inter- and intragenotype variation of soybean protein has been investigated by soybean researchers. However, limited sample amount of soybean single seed there is no report that investigated intra-plant variation of soybean protein within soybean plant. Recently a non-destructive NIR (near-infrared reflectance) spectroscopy using single seed grain to analyze seed protein was developed. The objectives of this study were to understand variation of seed protein content within plant and to determine the amount of minimum sample size which can represent protein content for a soybean plant. Frequency distribution of protein content within plant showed normal distribution. There was an intra-cultivar variation for protein content in soybean cultivar Seonnogkong. Difference of protein content among single plants of Seonnokong was recognized at 5% level. Seeds in lower position on plant stem tended to accumulate more protein than in higher position. There was significant difference for protein content between sample size 5 seeds and sample size of more than 5 seeds (10, 20, 30, 40, and 50 seeds) at a soybean plant with 57 seeds however no difference was recognized among sample size (5, 10, 20, and 30 seeds) at a soybean plant with 33 seeds. Around 20% seeds of soybean from single plant needed to determine the protein content to represent protein content of single soybean plant. This study is the first one to report evidence of intra-plant variation for protein content which detected by non-destructive NIR spectroscopy using single seed grain in soybean. Soybean [Glycine max (L.)] is a major source of protein for human and animal feed. Inter- and intragenotype variation of soybean protein has been investigated by soybean researchers. However, limited sample amount of soybean single seed there is no report that investigated intra-plant variation of soybean protein within soybean plant. Recently a non-destructive NIR (near-infrared reflectance) spectroscopy using single seed grain to analyze seed protein was developed. The objectives of this study were to understand variation of seed protein content within plant and to determine the amount of minimum sample size which can represent protein content for a soybean plant. Frequency distribution of protein content within plant showed normal distribution. There was an intra-cultivar variation for protein content in soybean cultivar Seonnogkong. Difference of protein content among single plants of Seonnokong was recognized at 5% level. Seeds in lower position on plant stem tended to accumulate more protein than in higher position. There was significant difference for protein content between sample size 5 seeds and sample size of more than 5 seeds (10, 20, 30, 40, and 50 seeds) at a soybean plant with 57 seeds however no difference was recognized among sample size (5, 10, 20, and 30 seeds) at a soybean plant with 33 seeds. Around 20% seeds of soybean from single plant needed to determine the protein content to represent protein content of single soybean plant. This study is the first one to report evidence of intra-plant variation for protein content which detected by non-destructive NIR spectroscopy using single seed grain in soybean.

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