Kinds Of Soybeans Research Articles

Mathematical modeling of optimal coagulant dosage for tofu preparation using MgCl2

To explore the association between the optimal coagulant for tofu and the components of soybeans,30 different kinds of soybeans were selected, and tested for their optimal coagulant MgCl2 content. The optimal amount of coagulant was taken as the dependent variable, and the soybean Composition were taken as independent variables for the correlation analysis. The results showed that there was a positive correlation between the optimal coagulant content and the content of histidine, 7S β-conglycinin, B1aB1bB2B3B4 of 11 s glycincin, and α'-subunit of 7S β-conglycinin, negative correlation with lysine. The regression formula is y = -1.186 + 3.457*B1aB1bB2B3B4 + 2.304*7S + 0.351*histidine − 0.084*lysine + 4.696*α', and the model is validated to be within 10 % of the error value and has a high degree of confidence. This study provides theoretical support for realizing the green production of traditional soybean products.

DNA N6-Methyladenine Modification in Wild and Cultivated Soybeans Reveals Different Patterns in Nucleus and Cytoplasm.

DNA 6mA modification, an important newly discovered epigenetic mark, plays a crucial role in organisms and has been attracting more and more attention in recent years. The soybean is economically the most important bean in the world, providing vegetable protein for millions of people. However, the distribution pattern and function of 6mA in soybean are still unknown. In this study, we decoded 6mA modification to single-nucleotide resolution in wild and cultivated soybeans, and compared the 6mA differences between cytoplasmic and nuclear genomes and between wild and cultivated soybeans. The motif of 6mA in the nuclear genome was conserved across the two kinds of soybeans, and ANHGA was the most dominant motif in wild and cultivated soybeans. Genes with 6mA modification in the nucleus had higher expression than those without modification. Interestingly, 6mA distribution patterns in cytoplasm for each soybean were significantly different from those in nucleus, which was reported for the first time in soybean. Our research provides a new insight in the deep analysis of cytoplasmic genomic DNA modification in plants.

Effect of Different Thermal and Non-Thermal Processing Methods on Chemical Composition, Quality Indicators and Apparent Nutrient Digestibility of Full-Fat Soybean

ABSTRACT The aim of this research was to study the effect of thermal and non-thermal processing methods on chemical composition, quality indicators and apparent digestibility of soybean nutrients. For this, four processing methods (unprocessed, extruded, thermal, and gamma radiation) were applied on two soybean varieties (Katol & Caspian). Rations were formulated based on kinds of soybean (processed and unprocessed). The experiment was continued using 600 male Ross broiler chickens during 3 feeding phases (starter, grower, and finisher). Traits were measured and analyzed with the Lsmeans procedure by SAS software. The results showed the interaction effects of soybean varieties and processing methods were significant on the crude fiber, calcium, and phosphorus (p<0.05). The effect of soybean variety was significant on the crude protein, crude fiber, and phosphorus (p<0.05). Also, the effect of processing methods was significant on the dry matter, crude fiber, and phosphorus (p<0.05). The effect of soybean variety, processing methods, and their interaction were significant on urease activity, KOH protein solubility, and Protein dispersibility index (p<0.05). The results of the current study showed that the best soybean variety and the processing method is the Caspian and thermal, respectively.

Production and quality of some edamame varietiesas affected by residual effect of worm compost application

Edamame is a kind of soybean which is consumed as green vegetable. It is harvested when its pod is still fresh green colour at 58-65 days after cropping. This research aimed to evaluate production and quality of some edamame varieties as affected by residual effect of worm compost application. The research carried out at Mangli Village, Kaliwates, Jember, East Java on an irrigated field that has been used previously for research concerning utilizing of worm compost (Treatment-I). The research was designed factorial in complete randomized block consisted of two factors of treatment with three replications. The first factor was variety of edamame (V), includes: R75 (V1), R75/F2 (V2) and R76 (V3). The second factor was combination between worm compost and inorganic fertilizer, includes 100% N inorganic (C0), 50% N inorganic + 50% N worm compost (C1), 25% N inorganic +75 N worm compost (C2), and 100% N worm compost. (C3). The observed variables were crops growth components (crops height, number of productive branch and internodes), yield components (the weight of raw matter and export matter grades, pod size, fibre content, vitamin C and sugar content). The result indicated that there was interaction effect between varieties and worms compost on to weight of raw matter yield. Variety of R75 fertilized with doses of 75% worm compost and variety of R76 fertilized with 100% worm compost gave the best result for raw matter grade weight.

Test on Effect of the Operating Speed of Maize-soybean Interplanting Seeders on Performance of Seeder-metering Devices

To improve the operating efficiency of seeders and enable the seeder-metering device to keep good metering performance at different operating speeds of seeders, in this paper a multifunctional smart test bench for STB-700 seeder-metering devices and a 2BJYM-5 maize-soybean interplanting precision seeder, were used for metering and seeding tests with two different kinds of soybean and maize seeds. Research results showed that, the rotating speed of the seeder-metering device at different operating speeds of maize-soybean interplanting precision seeders had influence on the metering performance of the seeder-metering device. Then the influence trend was explored. With the function fminbnd in MATLAB, the minimum point of acceptable re-seeding rate was determined to be at 43.05 r/min, the minimum point of miss-seeding rate at 39.96 r/min and the minimum point of interplanting distance variation coefficient at 40.25 r/min. Therefore, the optimal operating speed range of the seeder-metering device when being installed in the seeder was identified, further determining spoon-shaped metering devices and adjustable cell-wheel metering devices not suitable for seeding at high speeds.

청국장의 발효기간에 따른 trans-Resveratrol과 비소화성 올리고당의 변화 및 항산화활성

몇 가지 식물에서 발견되는 항독성 물질(phytoalexin)인 trans-resveratrol(3,5,4"-trihydroxy-trans-stilbene)은 항암, 항산화효과 및 심혈관질환 등에 효과가 큰 물질로 알려져 있으며, 포도, 땅콩 및 오디 등의 발효 시에 증가되어 그 효과가 커지는 것으로 알려져 있다. 한편 stachyose 및 raffinose 등의 기능성 올리고당은 장내 미생물의 생육을 도와 정장작용을 하는 것으로 알려져 있다. 따라서 본 연구에서는 3품종의 대두를 이용하여 제조한 청국장의 발효 중 trans-resveratrol과 기능성 올리고당의 함량 변화를 조사하였으며, 이에 따른 항산화효과를 알아보려고 하였다. trans-Resveratrol 함량은 원료 콩보다는 발효되었을 때 대체로 발효기간이 길어질수록 그 함량이 높게 나타났다. 특히 48시간 발효 후에는 3품종의 콩에서 늘찬, 대원 및 태광의 순으로 각각 50.06±0.82, 39.04±0.49, 34.00±0.54 μg/g이었으며, 원료 콩에 비하여 4배 이상 증가하였다. Stachyose 함량은 원료 콩에서 10.84±0.42~13.05±0.13 mg/g, 증자 직후에는 11.37±0.03~12.05±0.52 mg/g이었으나, 발효 12시간 후에는 0.16±0.01~0.33±0.02 mg/g으로 원료 콩에 비하여 97% 이상이 줄어들었으며 발효 24시간 후부터는 전혀 검출되지 않았다. 한편 raffinose의 함량은 원료 콩에서 2.66±0.09~3.54±0.05 mg/g으로 가장 낮았고, 증자 직후부터 발효 24시간 후에는 10.61±0.16~12.66±0.17 mg/g으로 약 3~4배가량 증가하였으나 48시간에서는 오히려 8.28±0.17~11.83±0.44 mg/g으로 감소하는 경향을 보였다. 청국장의 발효기간에 따른 항산화효과는 FRAP, DPPH, ABTS assay 모두에서 증자 직후에는 원료 콩에서보다 다소 낮게 나타났으나 대체로 발효기간이 길어짐에 따라 활성이 높아지는 경향이었다. 이와 같은 경향은 trans-resveratrol의 항산화활성이 DPPH, ABTS와 FRAP assay 등에서 RC50 값이 4.71±0.36~8.46±0.05 μg/mL인것을 미루어 볼 때, 발효기간에 따라 유의적으로 증가한 trans-resveratrol의 영향이 일부 있었을 것으로 생각되었다. 그러나 발효 중 기능성 올리고당(stachyose 및 raffinose)의 변화는 청국장의 항산화효과와는 관련이 없는 것으로 나타났다.

발아콩으로 제조한 청국장의 발효 및 품질특성

Cheongkookjang that was prepared with three kinds of soybeans [non-germinated soybean (NG), soybeans germinated for 12 hr (GS12), and soybeans germinated for 24 hr (GS24)] were investigated. The changes in the pH, total aerobes, and slime content of Cheongkookjangs that were prepared with NG, GS12 and GS24 did not significantly differ during their fermentation for 48 hr at . The total aerobes of the Cheongkookjang variants reached CFU/mL after theirfermentation for 48 hr. The total polyphenol content and DPPH-radical-scavenging activities the germionated and non-germinated soybeans did not significantly differ, but increased significantly according to the germination degree during the fermentation. The isoflavone content of the Cheongkookjang with the germinated soybean increased. The isoflavone content of Cheongkookjang variant were 0.141 mg/g (NG), 0.369 mg/g (GS12) and 0.569 mg/g (GS24); their free amino acid contents were 254.26 mg% (NG), 337.49 mg% (GS12) and 528.78 mg% (GS24); and their sensory characteristics such as their taste, color, flavor, bitter taste, texture, and overall acceptability did not significantly differ.

열처리 방법에 따른 품종별 콩 단백질의 항원성 변화

콩은 우리나라에서 과민성 알레르기를 일으키는 대표적인 식품 중의 하나로, 식품으로 섭취 시에 가열 및 발효가공을 통한 형태로 섭취한다. 이에 본 연구에서는 콩에 알레르기 반응을 일으키는 7명의 환아 혈청과 1명의 정상인 혈청을 이용하여 열처리 방법에 따른 품종별 콩(대풍, 대원, 태광)의 알레르기성에 미치는 영향을 조사하였다. 단백질을 추출하여 SDS-PAGE, immunoblotting 및 ELISA 방법을 통하여 반응성을 조사한 결과, SDS-PAGE 상에서 열처리하지 않은 세가지 품종의 경우 9-76 kDa 위치에서 다양한 단백질 밴드를 보였는데 특히 9, 21, 34, 52, 72 그리고 76 kDa의 단백질들은 각각 LTP, Kunits trypsin inhibitor, <TEX>$Gly$</TEX> m Bd 30K, <TEX>${\beta}$</TEX>-conglycinin의 <TEX>${\beta}$</TEX>-subunit, <TEX>${\alpha}$</TEX>-subunit와 <TEX>${\alpha}$</TEX>'-subunit로 주요한 콩 알레르겐으로 알려져 있다. 반면에 볶은 콩, 발효한 콩에서는 35 kDa 이하로 완전히 분해되어 열처리 방법을 통해 단백의 항원성이 줄어드는 것을 확인할 수 있었다. IgE immunoblotting 을 통한 세 가지 품종의 볶은 콩과 콩 알레르기 환아 혈청과의 반응에서는 공통적으로 38-40 kDa과 10-15 kDa에서 단백질 밴드를 보였으나 발효한 콩에서는 대부분 반응성이 약하거나 나타나지 않았다. ELISA 결과, immunoblotting 분석과 동일하게 대부분의 환아 혈청과 반응시에 볶은 콩과 발효한 콩에서 비교적 낮은 수치를 보였다. 결론적으로 콩에 존재하는 알레르겐 단백질은 열처리와 발효 미생물이 분비하는 단백질 분해효소에 의해 대부분의 환아에서 콩 단백질과의 반응성이 약화되는 것으로 사료된다. Soybean is one of the most common food materials causing food hypersensitivity reactions in Korea. In this study, we have investigated the effect of roasting and fermentation on the allergenicity of soybean. Three kinds of soybean (<TEX>$Daepung$</TEX>, <TEX>$Daewon$</TEX>, and <TEX>$Taegwang$</TEX>) were prepared as raw, roasted, and fermented by <TEX>$Bacillus$</TEX> <TEX>$subtilis$</TEX> GSK 3580, and then their proteins were extracted. The proteins were separated using SDS-PAGE, and the detection of IgE specific to soybean proteins was performed by immunoblotting using 7 sera of soybean allergy patients and non-allergic control individuals. Serum specific IgE to soybean was measured by ELISA. The SDS-PAGE of raw soybean proteins showed various-sized bands ranging from 9 to 76 kDa, which are known as major allergens. In particular, 9, 21, 34, 52, 72, and 76 kDa proteins are known as LTP, Kunits trypsin inhibitor, <TEX>$Gly$</TEX> m Bd 30K, <TEX>${\beta}$</TEX>-subunit, <TEX>${\alpha}$</TEX>-subunit, and <TEX>${\alpha}$</TEX>'-subunit of <TEX>${\beta}$</TEX>-conglycinin, respectively; these are major allergens in soybean. In contrast, only peptides of less than 35 kDa were found in roasted and fermented soybeans. IgE immunoblot analysis of three roasted species of soybeans commonly detected at 38-40 kDa and 10-15 kDa. The protein bands in fermented soybean showed very weak signals or were not detected. In addition, the reactivity of most patients' sera to soybean was decreased after roasting and fermentation. With these results, it may be concluded that the allergenicity of soybeans is reduced by the roasting and fermentation processes. It is supposed that allergenic proteins in soybean were degraded by heat treatment methods and proteolytic enzymes were secreted from fermenting microorganisms.

Rastreabilidade: uma exigência da cadeia agroindustrial para produtos especiais

A introdução de produtos agrícolas com características nutricionais diferenciadas tem alterado a relação, a montante e a jusante das empresas que os produzem e comercializam. É necessária uma coordenação no Sistema Agroindustrial introduzindo-se a rastreabilidade, como forma de garantir a conformidade dos produtos, atendendo a clientes externos e agroindústrias que exigem uma certificação da qualidade. Por meio dessa ferramenta de qualidade, são identificados detalhes na cadeia produtiva como sementes, lavoura, colheita, armazenagem, transporte e industrialização do produto. Dessa forma, esse artigo descreve o conceito de rastreabilidade e fornece informações de produtos especiais de uma cooperativa paranaense com processo controlado de informações na cadeia produtiva, exigido por parcerias contratuais feitas com empresas fornecedoras de insumos e processadoras de alimentos. Identificou-se que, essa cooperativa transaciona três produtos que necessitam da rastreabilidade: dois tipos especiais de milho e a soja convencional.

Comparisons of isoflavones from Korean and Chinese soybean and processed products

Soybeans and soy products are the main source of isoflavones. Several methods and different kinds of soybeans have been published to quantify soy isoflavones, but the amount of isoflavones was variable each other. In order to investigate the contents of isoflavone with pure and processed soybean (the name of soybean is Dae du soybean) from different area (Korea and China), some isoflavones (7- o-glucosides, acetyl daidzin, malonyl genistin and aglycones) from Korean soybean, Chinese soybean and their processed products of soybeans were extracted by 60% EtOH, and analyzed using reversed-phase high performance liquid chromatography (RP-HPLC). The malonyl genistin was found the most content in soybean, but it was very small in chungkukjang. For the aglycones, glycitein was extracted more than daidzein from chungkukjang, contrary to the trend in pure soybean. The small amounts of isoflavones were extracted from doenjang, and the main isoflavone was daidzein.

The Relationship between Dry Matter Increase of Seed and Shoot during the Seed-Filling Period in Three Kinds of Soybeans with Different Growth Habits Subjected to Shading and Thinning

The ratio of dry-matter increase in seed (S) to that in shoot (W), referred to as Rs/W, during the seed-filling period may reflect the balance between the assimilate supply and the sink capacity of harvest organs. In the determinate soybean, cv. Tamahomare, Rs/W during the seed-filling period was nearly the same under various growing conditions including shading and thinning of plants. Therefore, the S in the determinate soybean seems to correlate with the W under various conditions. However, the correlation of the S with the W in indeterminate soybeans in which shoot growth continues during the seed-filling period is unknown. In this study, three soybean cultivars [Glycine max (L.) Merr.], Tamahomare (determinate), Tozan69 (indeterminate) and Peking (semi-indeterminate), were grown under shading and thinning conditions during the seed-filling period. The Rs/w approximated a positive linear regression in the three cultivars. Rs/w was approximately 0.5 in each cultivar. Positive correlations were observed between W and S, pod number or total node number in all cultivars. However, the seed number per pod and individual seed weight were not significantly influenced either by shading or thinning in any cultivar. Hence the rate of partition of assimilate to seeds seems to be determined by pod number. Harvest index was stable except when W was extremely low as when plants were heavily shaded. Our results suggested that the Rs/w, harvest index and the yield-determining processes of the determinate and the indeterminate soybeans are fundamentally the same.

Yield and Quality of Soymilk and Tofu Made from Soybean Genotypes Grown at Four Locations

Soyfoods are becoming popular among American consumers because of potential health benefits. However, specific information about the kind of soybean [Glycine max (L.) Men.] seed desirable for soyfoods preparation is limited. The objectives of this study were to compare soymilk and tofu prepared from 12 soybean genotypes grown at four locations in the southern USA during 1995 to identify genotypes suitable for soymilk and tofu manufacture and to determine effects of seed traits on yield and quality of soymilk and tofu. Location effects were significant only for soymilk solids and tofu strength. Soymilk yield with a mean value of 5.1 mL g−1 seed was not affected by soybean genotype. Significant genotypic effects were observed on tofu yield, which varied from 0.82 to 0.91 g mL−1 of soymilk. Tofu yield was significantly correlated to seed size (+0.31), seed oil (+0.74), rate of water absorption after 1 and 16 h of soaking (+0.38 and +0.56, respectively), and seed protein (−0.82). Seed protein content, seed size, and soymilk solids were significant determinants of tofu yield (R2 = 0.80). Two variables, soymilk index (SI) and tofu index (TI), were calculated to compare overall suitability of soybean genotypes for soymilk and tofu production. SI was calculated by summing yield, total solids, protein content, and whiteness index of soymilk. TI was calculated by summing yield, protein, whiteness index, and strength of tofu. Seed oil content and size were significant determinants of SI (R2 = 0.41), whereas soymilk color, seed size, and seed protein content were significant determinants of TI (R2 = 0.52). The SI and TI values indicated BARC‐9 to be a desirable genotypes for soymilk and for tofu preparation.

TRACE ELEMENT ANALYSIS IN SOY SAUCE II

Trace elements in four kinds of soybean and three kinds of salt have been measured by means of in-air PIXE. In soybeans, which were made in Japan, America, Canada and China, six kinds of trace elements were detected, such as Mn, Fe, Ni, Cu, Zn and Br. The concentration of these elements varied depending on the place they were made. American soybean showed characteristic feature compared with other soybeans. As to the bromine concentration, American soybean contains ten times as much as Japanese one. In salts Br and Sr were detected.

Quantitative determination of soyasaponins in soybeans of various origins and soybean products by means of high performance liquid chromatography

The fluorescent coumarin derivatives of soyasaponin I (1), II (2), III (3), A1 (4), and A2 (5) were examined by high performance liquid chromatography (HPLC) and the quantitative determination method for soyasaponin I (1), II (2)+III (3), A1 (4), and A2 (5) by HPLC has been developed. By means of this HPLC method, the respective soyasaponin contents in various kinds of soybeans and soybean products have been clarified.