This study analyzed the nutritional composition properties of soybeans and the antioxidants, isoflavones, organic acids, and volatile flavor compounds of fermented black soybean products (FBSP). After 24 hours of fermentation, the range of water uptake ratio was 129.00-131.30%, respectively. Total polyphenols content and DPPH and ABTS radical scavenging activity were higher in Cheongja-3 FBSP, flavonoids in Socheongja, while DPPH and ABTS radical scavenging activities were similar in Cheongja-3 FBSP. Isoflavone contents of aglycones (daidzein, genistein, and glycitein) in Cheongja-4 FBSP increased up to 41.97 μg/g. The rank order of primary organic acids was citric acid > fumaric acid > acetic acid > lactic acid, with Cheongja-3 FBSP being the highest. This study identified a total of 34 volatile aroma-compounds, including seven alcohols, seven acids, seven ketones, five phenols, two esters, one furan, four pyrazines, and one miscellaneous. The result could be applied to determine the suitability of cultivars and the quality of the process used for fermented soybean products.

The purpose of this study was to evaluate the appearance, physicochemical, physical, and fermentation properties of the fermented soybean produced by manufacturing with inoculation the different types of microbial strains. The strains were inoculated by the NSI (natural strains inoculation), and the SSI (selective strain inoculation) were treatments. The appearance showed differences in color, viscous substance, and hardness depending on strains inoculation and fermentation duration. The pH, and total acidity were 6.40~7.26%, and 0.10~0.39% respectively with differences depending on the samples. The moisture content as the fermentation duration increased, the NSI (56.03~57.66%) decreased and the SSI (56.71~58.63%) increased. The physical characteristics of the hardness increased as the fermentation duration increased for the NSI and the SSI decreased. The color values for the L, a, and b values were 47.64~58.56, 7.15~9.08, and 12.41~17.30, respectively. The α-amylase and protease activities of the SSI were the highest among all treatments. The total viable cell counts of the fermented soybean products by strains were 5.02 to 9.77 log CFU/g, and SSI (fermentation, 48 hours) was the highest. The amino-type nitrogen contents of all samples were 301.62~746.97 mg% and the SSI showed the highest content. The amino acid had the highest glutamic acid content.

In this study, the properties of the substances fermented soybean producted by manufacturing with several Aspergillus strains were investigated. The five soybean cultivar that includes miso, jinpung, pyeongwon, cheonga and chamol were used in this experiment. The pH and total acidity were 6.30~6.66%, and 0.27~0.48%, respectively with differences depending on the samples. The color values for L value, a, and b value were 60.28~69.80, 0.64~3.68, and 11.48~31.21, respectively. The amylase activities, protease activities, and amino-type nitrogen of the jinpung samples were the highest among all cultivars. The mold counts the fermented soybean products by cultivars were 6.18~9.14 log CFU/g, and miso was the highest. Free amino acid and organic acid contents were highest in the jinpung and showed different composition depending on each sample. A total of 18 volatile aroma-compounds, including two acids, four alcohols, four ketones, three phenols, one furan, three pyrazines, and one miscellaneous compounds. In conclusion, it is expected that manufacturing A. oligze inoculation fermented soybean products using jinpung cultivar will improve quality.

우리나라에서 쌀(Rice, Orzya sativa L.)은 주식일 뿐만 아니라 다양한 가공식품원료로서 그의 가치가 높은 식품자원이다. 본 연구는 쌀맥주 제조 시 당화가 잘되는 쌀의 전 처리 방법에 대해 탐색하고자 수행되었다. 쌀을 미세분쇄, 수침처리, 볶음처리, 호화처리, 팽화처리 후 맥아와 함께 당화를 한 결과, 팽화미를 함유한 맥즙이 가장 높은 당도 (°Bx)를 나타내었다. 또한 액화 및 당화효소를 첨가하지 않고, 맥즙을 제조 시 쌀 30% 첨가했을 때 당도가 가장 높은 결과를 나타내었다. 볶은쌀과 팽화미를 이용하여 10, 20, 30% 첨가한 맥주를 제조한 결과 팽화미를 30% 첨가 한 맥즙의 가용성고형분이 15.4 °Bx로 가장 높고 당화도 잘되었으며, 맥주의 알코올함량이 5.0-5.4%로 볶은쌀 첨가 맥주에 비해 높았으며, 탁도가 없었고 쓴맛도 적은 결과를 보였다. 팽화처리는 쌀의 당화를 개선 할 수 있는 좋은 가공방법이라고 생각되며, 팽화미를 첨가한 쌀맥주 제조방법은 편리하고, 좋은 품질의 맥주를 생산 할 수 있는 방법 중의 하나라고 기대된다.

This study evaluates the quality properties of soybean cultivar for fermented soybean products with several Aspergillus spp., which were selected based on their high antimicrobial activities. The six soybean varieties Daewonkong, Taekwangkong, Jinpung, Daechan, Daepung-2, and Seonpung were used in the experiment. Physicochemical analysis of soybeans showed that the cured fat and protein contents were 18.28-19.15 and 36.49-38.72%, respectively. The pH and total acidity (TA) were 6.31-6.60 and 0.36-0.48%, respectively. The amino nitrogen contents of all samples were in the range of 641.23 to 791.12 mg%, while Daechan showed the highest content (791.12 mg%). Mold counts of fermented soybean products were 7.63-9.20 log CFU/g. Hunter color values for L value, a value, and b value ranged from 59.52-71.28, 0.11-3.03, and 14.61-31.70, respectively. The amylase and protease activities of the Daepung-2 and Daechan were the highest among all the cultivars. The rank order of major free amino acids was glutamic acid > lysine > alanine > aspartic acid, with Daepung-2 and Daechan being the highest. As a result, Daepung-2 was suitable as a soybean cultivar, exhibiting high quality standards for the fermentation process of the fermented soybean products.

Sikhye is a traditional rice beverage, produced from steamed rice, barley or wheat malt and water. Nine varieties of barley and seven varieties of wheat cultivars were investigated and compared quality characteristics, diastatic power, and activities of α- and β-Amylase. For barley malt, the crude lipid and protein content of malt 1.74~2.42% and 10.71~14.36%, respectively. Also, the crude lipid and protein content for wheat malt 1.57~1.71% and 10.07~13.59%, respectively. The ‘Dahyang’ barley showed the highest diastatic power with 117.61 °L, while for wheat, ‘Baegjoong’ produced the highest diastatic power with 85.25 °L. The enzymatic activities, α- and β-Amylase for barley cultivar was 110.17~214.70 μnit/g and 869.73~1,638.43 μnit/g, respectively. Likewise, α- and β-Amylase for wheat cultivar was 73.19~132.23 μnit/g and 726.70~ 889.30 μnit/g, respectively. The highest sugar content of Sikhye from barley was 11.10 °Bx (‘Hyeda’), while from wheat, was 10.20 °Bx (‘Baegjoong’). Among the four free sugar components analyzed from Sikhye, maltose was the highest in all cultivars. The highest maltose content was produced in ‘Dahyang’ Sikhye at 6.91%. There was significant positivecorrelation among the diastatic power and enzymatic activities of malt and free sugar components in Sikhye.

In this study, skin permeation enhancement was confirmed by designing it to have a structure and composition similarity to the intercellular lipids that improve miscibility with skin by cross-linked lipids poloxamer. The cross-linked lipids poloxamer was synthesized and analyzed by 1H NMR that structure dose had conjugated pluronic with ceramide3. Active component is released by modification of liquid crystal structure because PPO part, large-scale molecule block of pluronic, has hydrophobic nature at skin temperature of 35℃. Conjugated pluronic with ceramide3 was synthesized using Pluronic F127 and p-NPC (4-nitrophenyl chloroformate) at room temperature yielded 89%. Pluronic(Ceramide 3-conjugated Pluronic) was synthesized by reaction of p-NP-Pluronic with Ceramide3 and DMAP. The yield was 51%. This cross-linked lipids poloxamer was blended and dissolved at isotropic state with skin surface lipids, phospholipid, ceramide, cholesterol and anhydrous additive solvent. Next step was preceded by α-Transition at low temperature for making the structure of Meso-Phase Lamella, and non-hydrous skin analogue liquid crystal using thermo-sensitivity smart sensor, lamellar liquid crystal structure through aging time. For confirmation of conjugation thermo-sensitivity smart sensor and non-hydrous skin analogue liquid crystal, structural observation and stability test were performed using XRD(Xray Diffraction), DSC(Differential Scanning Calorimetry), PM (Polarized Microscope) And C-SEM (Cryo-Scanning Electron Microscope). Thermo-sensitivity observation by Franz cell revealed that synthesized smart sensor shown skin permeation effect over 75% than normal liquid crystal. Furthermore, normal non-hydrous skin analogue liquid crystal that not applied smart sensor shown similar results below 35℃ of skin temperature, but its effects has increased more than 30% above 35℃.

겨울철 유휴 논토양에 헤어리베치를 재배 이용하여 바이오에너지 원료작물인 옥수수를 재배할 경우 화학비료와 제초제를 절감하고, 옥수수의 무경운 재배법을 개발하고자 수행하였다. 헤어리베치 피복 이용 옥수수 무경운 직파재배 시 재식밀도에 따른 옥수수의 간장, 경태 및 엽색도 등은 관행재배에비하여 감소하였으며, 착수고는 밀식할 경우 증가하는 경향이었다. 그 밖의 옥수수의 출사기는 헤어리베치를 피복한 처리구에서 관행재배구에 비하여 평균 3일 지연되었으며, 재식밀도가 높을수록 또는 시비량이 감소될수록 지연되었다. 한편 경작지에서 우점하는 잡초는 여뀌, 바랭이 및 피였으며, 헤어리베치 피복량 증가는 잡초 건물중을 감소시켰다. 바이오에탄올생산량은 헤어리베치를 피복한 처리구에서 관행과 비교하여58.9~89.8%까지 확보할 수 있었으며, 재식밀도가 낮거나 시비량이 적을수록 감소 정도가 크게 나타났다. 바이오에너지 작물인 옥수수를 친환경적으로 생산하는 방법 중의 하나로 헤어리베치를 피복하고 무경운 직파하여 시비량을 50% 감량하고, 재식밀도를 125,000 주 ha-1로 높이면 총 건물수량과 바이오에탄올량을 관행과 유사한 수준을 얻을 수 있을 것으로 판단되었다.

Geonpungmi is a new sweetpotato variety developed by Bioenergy Crop Research lnstitute in the National Institute of Crop Science (NICS) at RDA for table use in 2008. This variety was selected from the cross between Mokpo34 and Southern Queen. Two parents, Mokpo34 and Southern Queen, were crossed in 2002. Selection of elite line was performed for 2 years from 2003 to 2004. Preliminary and advanced yield trials were carried out from 2004 to 2005. The regional yield trials were conducted at six locations from 2006 to 2008. Geonpungmi has cordate leaf, greenish purple vine and petiole, elliptic storage root, dark purple skin and yellow flesh color of storage root. This variety is resistant to fusarium wilt and nematode. The starch value and total sugar content were 25.8% and 5.82%, respectively. Pasting temperature of starch in Geonpungmi was 74.7°C, and the retrogradation process is earlier than Yulmi. The average yield of storage root is 19.8 ton/ha in the regional yield trials, which is 3% lower than that of Yulmi. The number of marketable storage roots per plant was 2.6 and the average weight of one storage root was 154 g.

Thirty-eight Pea (Pisum sativum L.) genotypes were screened to identify varieties to be suitable for sprout. Based on seed yield and sprout qualities such as whole length and sprout yield, five genotypes (PI269803, PI343278, PI343283, PI343300 and PI 343307) were primarily selected as candidates for pea sprouts. In order to determine optimal cultivation condition for pea sprouting, growth characteristics were investigated according to the change of germination temperature and days for sprouting. Whole length and hypocotyl length were observed to increase as a time dependent manner at each tested temperature (20, 23, and 25°C). However, whole length, hypocotyl length, and sprout yield were highly increased at 23°C compared to 20 and 25°C. Especially, PI269803 and PI343300 showed higher sprout yield than the others. In addition, the effect of the change of germination temperature on antioxidant properties was estimated by measuring total phenolic content (TPC) and free radical scavenging activity (DPPH and ABST activity). TPC and DPPH/ABST activities of PI269803 and PI343300 were higher at 23°C than at 20 and 25°C, while antioxidant properties of PI343278 and PI343283 were decreased in a temperaturedependent manner. The results show a high degree of correlation between TPC and antioxidant activities and suggest that the temperature change for pea sprouting could be responsible for antioxidant properties. Taken together, these results provide optimal cultivation conditions for pea sprouting and suggest that PI269803 and PI343300 with high sprout yield and antioxidant properties could be used for pea sprouts.

Undomesticated soybeans (Glycine soja) are an important source of genetic variation for introducing useful traits to domesticated soybeans (Glycine max). Although Korea is known as the origin of the soybean, a little is known about genetic diversity and structure analysis of G.soja. The objectives of this study were to investigate the genetic diversity and the structure analysis of wild soybeans, and to construct a core collection of G. soja accessions in Korea. To evaluate the genetic diversity and structure analysis of G.soja, we analyzed allelic profiles at 21 SSR loci of 1028 accessions using POWERMARKER V3.25. These markers generated a total of 581 alleles over all loci. The number of alleles per locus ranged from 21 to 40, with a mean of 28 alleles per locus and a mean gene diversity of 0.886 in this accessions tested. Polymorphic information content value ranged from 0.737 to 0.946, with an average of 0.877. Using STRUCTURE V2.34, wild soybean originated from Korea was divided into two distinct populations, largely corresponding to two geographic regions. Population 1 consisted of eight sub-groups corresponds to mountains; population 2 to entire regions in Korea. Based on theses 21 SSR markers, a core collection development was performed by POWERCORE V1.0. A G. soja core collection consisted of 148 accessions which were established from 1028 accessions in Korea. Most accessions of the core collection were belonged to population 2 and only four were belonged to population 1. These results of this study would provide valuable information for future breeding programs using the G. soja core collection.

We previously reported that reverse transcription-polymerase chain reaction/restriction fragment length polymorphism (RT- PCR/RFLP) was an effective method to identify SMV strains. Using this method a new SMV strain G6H was successfully identified. To introduce resistance locus Rsv4 of V94-5152, we made crosses between two parents, Hwanggumkong and V94-5152, and obtained 6 BC3 F3 progeny lines, which have different size of DNA fragment of Rsv4 locus region. To confirm the virus resistance of progeny lines, artificial inoculation were conducted with 10 SMV strains, G1-G7, G7A, G6H, and G7H. Genomic DNA of tested lines was extracted and used marker genotyping using 9 SSR marker, which covered about 20 cM genetic distance including Rsv4 locus. In the virulence test, only two progeny lines showed resistance to all the SMV strains like a V94-5152. However, the other lines showed necrotic symptoms to G6H strain. It is considered that a minor gene is located near the Rsv4 locus between Satt157 and Sat_254 marker which interacts with G6H. A new strain can be a clue to find a minor gene in the SMV resistance soybean breeding.

Soybean (Glycine max(L.) Merr.) is an important source of high protein and oil. Use of soybean meal bythe food industry is increasing, but severely limiting dietary choices and the quality of life of food-allergic individuals. Gly m Bd 30K (P34) is known as the main seed allergens in soybean-sensitive patients. The objective of this work was to determine the molecular basis of the low mutation of soybean P34 and to design polyclonal antibody for the selection of the causative mutations for wild homozygous, heterozygous and mutant homozygous. Using soybean genome assembly, we knew that soybean P34 genes are existing 2 copies in LG A1 and 1 copy in LG A2 in soybean genome. Actually, we confirmed that 3 copies for P34 gene were existed on soybean genome with Southern blot analysis. Glyma08g12270 of those was expressed at significantly higher level compared with Glyma08g12280 and Glyma05g29130by RT-PCR and western analysis. However this gene was not expressed in the low-P34 germplasm accessions. We develop a co-dominant marker based on the sequence of Glyma08g12270 containing a four-base pair insertion at the P34 start codon. Also, we make a polyclonal antibody for investigation of P34 protein levels. Further study, we will perform the crossing between low P34 accession and elite variety, backcrossing and allergen test using low P34 line.

Colored soybean for cooking with rice have been used traditionally in Korea which is distinguished from other countries. Although many soybean cultivars have been developed for cooking with rice since the launch of the first cultivar Geomgeongkong1 in 1994, the breeding history of soybeans for cooking with rice is not quite long comparing to that of soybean paste/ bean curd and soy-sprout. In addition to developed cultivar, various landrace soybeans have still used for cooking with rice to Korean. This study was performed to select useful breeding materials and to evaluate the diversity of Korean landrace germplasms, especially black and/or green color seed coat soybeans. About five hundred eighty Korean colored soybean landraces were investigated for agricultural traits in experimental field and for DNA diversity using five SSR markers which showed high polymorphism between Korean soybean cultivars in a previous study. PowerCore (v. 1.0) software (http://genebank.rda.go.kr/PowerCore/) was used to analyze diversity of our landraces and to construct core set. In conclusion, we could obtain core set of forty-five germplasms by PowerCore analysis. Satt002 in analysed five SSR markers had twenty-two alleles and well represented diversity of black and/or green color germplasms.

‘Morningwhite’ is a new sweetpotato variety developed by Mokpo Experiment Station, National Institute of Crop Science (NICS), RDA in 2007, with white flowering. This variety was selected from the cross between “Sinjami” and “Muan 10” in 2004, seedling and line selections were applied in 2005 and 2006. ‘Morningwhite’ is morning glory type flowers with white color. It has Lobed leaf, green vine and petiole, elliptic storage root, red skin and yellow flesh color of storage root. The average yield of storage root was 14.0 ton/ha. Number of storage roots over 50 gram per plant was 2.5 and the average weight of storage root was 140 gram.

‘'Morningpurple’' is a new sweetpotato variety developed by Mokpo Experiment Station, National Institute of Crop Science (NICS), RDA in 2007, for flowering. This variety was selected from the cross between Sinchunmi and Hi-dry in 2004, seedling and line selections were practiced from 2005 to 2006. ‘'Morningpurple’' has morning glory type flowers with purple color. It has triangular leaf, green with purple vine and petiole, elliptic storage root, red skin and yellow flesh color of storage root. The average yield of storage root was 15.0 ton/ha. Number of storage roots over 50 gram per plant was 2.6, and the average weight of storage root was 143 gram.