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1. Changes in Protein Characteristics during Soybean Storage under Adverse Conditions As Related to Tofu Making

Author:
Chang Sam K. C.,   et al.   ; Kong Fanbin;     Show all 2 Author
Source:
Journal of agricultural and food chemistry 2013 v.61 no.2 pp. 387-393
ISSN:
1520-5118
Subject:
cultivars; filtration; polyacrylamide gel electrophoresis; protein content; sodium dodecyl sulfate; solvents; soy protein; soybeans; soymilk; tofu
Abstract:
... Soybeans stored under adverse conditions decrease in protein recovery (content) in the soymilk and tofu yield. This study investigated how protein structural changes contributed to the decrease in tofu yield. Soymilks were produced from original soybeans (Proto and IA2032 cultivars) and adversely stored soybeans, respectively, and soymilk protein contents were adjusted to the same level before mak ...
DOI:
10.1021/jf3032606
PubMed:
23181760

2. Effect of Black Soybean Extract on the Suppression of the Proliferation of Human AGS Gastric Cancer Cells via the Induction of Apoptosis

Author:
Chang, Sam K.C.,   et al.   ; Zou, Yanping;     Show all 2 Author
Source:
Journal of agricultural and food chemistry 2011 v.59 no.9 pp. 4597–4605
ISSN:
0021-8561
Subject:
acetone; antioxidant activity; apoptosis; caspase-3; cell growth; chemoprevention; flow cytometry; growth retardation; humans; inhibitory concentration 50; phenolic compounds; soybeans; stomach neoplasms
Abstract:
... Black soybean is known to have a health-promoting effect because of its high content of polyphenolic compounds and antioxidant activities. The objective of the present study was to investigate the chemopreventive effects of black soybean extract against human AGS gastric cancer cells and its possible mechanism in inducing apoptosis. Black soybean extract was obtained by extracting black soybean wi ...
DOI:
10.1021/jf104945x
PubMed:
21462927

3. Systematic Investigation into Mg2+/Li+ Dual-Cation Transport in Chevrel Phases Using Computational and Experimental Approaches

Author:
Kim Chang-Sam,   et al.   ; Cho Jae-Hyun; Ha Jung Hoon; Lee June Gunn; Cho Byung Won; Kim Kwang-Bum; Chung Kyung Yoon;     Show all 7 Authors
Source:
The Journal of Physical Chemistry C 2017 v.121 no.23 pp. 12617-12623
ISSN:
1932-7455
Subject:
activation energy; cations; diffusivity; energy; lithium; magnesium; methodology; physical chemistry; temperature
Abstract:
... Computational and experimental investigations into the Li⁺, Mg²⁺, and Mg²⁺/Li⁺ dual-cation transport properties within the Chevrel phase Mo₆S₈ have been performed. Five representative paths were selected for 3D diffusion, and their corresponding energy barriers were determined. Based on density functional theory calculation results, we reveal phenomena of the cation trapping, sluggishness of Mg²⁺ ...
DOI:
10.1021/acs.jpcc.7b03232

4. Off-Flavor Related Volatiles in Soymilk As Affected by Soybean Variety, Grinding, and Heat-Processing Methods

Author:
Chang Sam K. C.,   et al.   ; Zhang Yan; Guo Shuntang; Liu Zhisheng;     Show all 4 Authors
Source:
Journal of agricultural and food chemistry 2012 v.60 no.30 pp. 7457-7462
ISSN:
1520-5118
Subject:
cold; cooking; detection limit; gas chromatography; grinding; lipid peroxidation; microextraction; odor compounds; odors; off flavors; soybeans; soymilk
Abstract:
... Off-flavor of soymilk is a barrier to the acceptance of consumers. The objectionable soy odor can be reduced through inhibition of their formation or through removal after being formed. In this study, soymilk was prepared by three grinding methods (ambient, cold, and hot grinding) from two varieties (yellow Prosoy and a black soybean) before undergoing three heating processes: stove cooking, one-p ...
DOI:
10.1021/jf3016199
PubMed:
22812487

5. Statistical and Kinetic Studies of the Changes in Soybean Quality during Storage as Related to Soymilk and Tofu Making

Author:
Chang, Sam K.C.,   et al.   ; Kong, F.;     Show all 2 Author
Source:
Journal of food science 2009 v.74 no.2 pp. S81
ISSN:
0022-1147
Subject:
tofu; mathematical models; food processing quality; solids; relative humidity; equations; kinetics; food storage; storage temperature; storage time; storage quality; food processing; water content; color; statistical analysis; food composition; soymilk; yields; protein content
Abstract:
... The objective of this study was to develop statistical equations and kinetic models to describe the changes of soybean quality during storage. Significant correlations (P < 0.0001) were found among most of quality attributes including color parameters (Hunter L, a, b, and ΔE), solid extractability (as expressed by soymilk solids content), soymilk pH and protein content, tofu yield, hardness, and p ...
DOI:
10.1111/j.1750-3841.2009.01058.x
PubMed:
19323771

6. Total Phenolic, Phenolic Acid, Anthocyanin, Flavan-3-ol, and Flavonol Profiles and Antioxidant Properties of Pinto and Black Beans (Phaseolus vulgaris L.) as Affected by Thermal Processing

Author:
Chang, Sam K.C.,   et al.   ; Xu, Baojun;     Show all 2 Author
Source:
Journal of agricultural and food chemistry 2009 v.57 no.11 pp. 4754-4764
ISSN:
0021-8561
Subject:
anthocyanins; boiling; pinto beans; proanthocyanidins; free radicals; phenolic acids; flavonols; high performance liquid chromatography; free radical scavengers; steaming; flavanols; black beans; antioxidant activity
Abstract:
... The effects of boiling and steaming processes at atmospheric and high pressures on the phenolic components and antioxidant properties of pinto and black beans were investigated. In comparison to the original raw beans, all processing methods caused significant (p < 0.05) decreases in total phenolic content (TPC), total flavonoid content (TFC), condensed tannin content (CTC), monomeric anthocyanin ...
DOI:
10.1021/jf900695s

7. Phenolic Substance Characterization and Chemical and Cell-Based Antioxidant Activities of 11 Lentils Grown in the Northern United States

Author:
Chang, Sam K.C.,   et al.   ; Xu, Baojun;     Show all 2 Author
Source:
Journal of agricultural and food chemistry 2010 v.58 no.3 pp. 1509–1517
ISSN:
0021-8561
Subject:
functional foods; cultivars; food analysis; phenotype; food composition; flavonoids; antioxidant activity; Lens culinaris; lentils; phenolic compounds; United States
Abstract:
... Chemical and cellular antioxidant activities and phenolic profiles of 11 lentil cultivars grown in the cool northern parts of the United States were investigated. Individual phenolic compounds, including phenolic acids, flavan-3-ols, flavones, and anthocyanins, were further quantitatively investigated by HPLC. Cellular antioxidant activities (CAA) and peroxyl radical scavenging capacity (PRSC) wer ...
DOI:
10.1021/jf903532y
PubMed:
20058926

8. Chemical Characteristics of Low-Fat Soymilk Prepared by Low-Speed Centrifugal Fractionation of the Raw Soymilk

Author:
Chang, Sam K.C.,   et al.   ; Liu, Zhi-Sheng;     Show all 2 Author
Source:
Journal of food science 2010 v.75 no.5 pp. C420
ISSN:
0022-1147
Subject:
food analysis; food composition; low fat foods; soymilk; food processing; food processing quality; centrifuges; velocity; fractionation; raw foods; lipid content; protein content
Abstract:
... Large oil-protein particles (2 to 60 μm) were found in raw soymilk (or water extract of soybean), which was prepared in specific conditions. The large particles could be separated by sedimentation by centrifuging raw soymilk for 5 to 30 min at a low gravitational force ranging from 96 to 2410 x g. Chemical analysis showed that 80% to 90% of the total lipids and 30% to 40% of the total proteins wer ...
DOI:
10.1111/j.1750-3841.2010.01651.x
PubMed:
20629862

9. Characterization of Phenolic Substances and Antioxidant Properties of Food Soybeans Grown in the North Dakota-Minnesota Region

Author:
Chang, Sam K.C.,   et al.   ; Xu, Baojun;     Show all 2 Author
Source:
Journal of agricultural and food chemistry 2008 v.56 no.19 pp. 9102-9113
ISSN:
0021-8561
Subject:
anthocyanins; chemical composition; cultivars; daidzin; Glycine max; genistin; geographical variation; phenolic acids; soybeans; flavonols; cinnamic acid; genistein; food composition; daidzein; antioxidant activity; North Dakota; Minnesota
Abstract:
... Phenolic profiles and antioxidant properties of a total of 30 soybean samples, including 27 grown in the North Dakota-Minnesota region and three soybeans from the other regions, were investigated. The total phenolic content (TPC), total flavonoids content (TFC), phenolic acids, flavonols, anthocyanins, and isoflavones were quantified. Antioxidant properties of soybean extracts were assessed using ...
DOI:
10.1021/jf801451k
PubMed:
18781761

10. Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes

Author:
Chang, Sam K.C.,   et al.   ; Xu, Baojun;     Show all 2 Author
Source:
Food chemistry 2008 v.110 no.1 pp. 1-13
ISSN:
0308-8146
Subject:
boiling; food processing quality; peas; food analysis; nutritive value; soaking; free radical scavengers; steaming; food composition; antioxidant activity; lentils; phenolic compounds
Abstract:
... The effects of soaking, boiling and steaming processes on the total phenolic components and antioxidant activity in commonly consumed cool season food legumes (CSFL's), including green pea, yellow pea, chickpea and lentil were investigated. As compared to original unprocessed legumes, all processing steps caused significant (p <0.05) decreases in total phenolic content (TPC), DPPH free radical sca ...
DOI:
10.1016/j.foodchem.2008.01.045
PubMed:
26050159

11. Total Phenolics, Phenolic Acids, Isoflavones, and Anthocyanins and Antioxidant Properties of Yellow and Black Soybeans As Affected by Thermal Processing

Author:
Chang, Sam K.C.,   et al.   ; Xu, Baojun;     Show all 2 Author
Source:
Journal of agricultural and food chemistry 2008 v.56 no.16 pp. 7165-7175
ISSN:
0021-8561
Subject:
isoflavones; glucosides; food composition; chlorogenic acid; steaming; anthocyanins; gallic acid; cultivars; food processing quality; Glycine max; cinnamic acid; tannins; pressure treatment; antioxidant activity; boiling; testa; soybeans; cotyledons
Abstract:
... The effects of boiling and steaming processes on the phenolic components and antioxidant activities of whole yellow (with yellow seed coat and yellow cotyledon) and black (with black seed coat and green cotyledon) soybeans were investigated. As compared to the raw soybeans, all processing methods caused significant (p < 0.05) decreases in total phenolic content (TPC), total flavonoid content (TFC) ...
DOI:
10.1021/jf8012234
PubMed:
18680298

12. Isoflavones, Flavan-3-ols, Phenolic Acids, Total Phenolic Profiles, and Antioxidant Capacities of Soy Milk As Affected by Ultrahigh-Temperature and Traditional Processing Methods

Author:
Chang, Sam K.C.,   et al.   ; Xu, Baojun;     Show all 2 Author
Source:
Journal of agricultural and food chemistry 2009 v.57 no.11 pp. 4706-4717
ISSN:
0021-8561
Subject:
UHT treatment; cultivars; Glycine max; isoflavones; flavanols; phenolic acids; food processing; free radical scavengers; soymilk; temperature; antioxidant activity
Abstract:
... The objectives of this work were to assess antioxidant activities and phenolic compounds of soy milk as affected by traditional and ultrahigh-temperature (UHT) processing. Three soybean varieties were processed into raw soy milk and then cooked soy milk by indirect and direct UHT methods (both at 143 °C for 60 s) and traditional cooking (stove cooking and steam injection) methods (both at 100 °C f ...
DOI:
10.1021/jf900687j
PubMed:
19425575

13. Phytochemical Profiles and Health-Promoting Effects of Cool-Season Food Legumes As Influenced by Thermal Processing

Author:
Chang, Sam K.C.,   et al.   ; Xu, Baojun;     Show all 2 Author
Source:
Journal of agricultural and food chemistry 2009 v.57 no.22 pp. 10718–10731
ISSN:
0021-8561
Subject:
functional foods; food analysis; phytochemicals; free radical scavengers; seasonal variation; food composition; legumes; heat treatment; cooking; cooking quality
Abstract:
... The effects of four thermal processing methods (conventional boiling, conventional steaming, pressure boiling, and pressure steaming) on phytochemical profiles, antioxidant capacities, and antiproliferation properties of commonly consumed cool-season food legumes, including green pea, yellow pea, chickpea, and lentil, were investigated. Four groups of individual phenolic compounds, including pheno ...
DOI:
10.1021/jf902594m
PubMed:
19873971

14. Factor analysis and multiple regression between topography and precipitation on Jeju Island, Korea

Author:
Chang-Sam Jeong,   et al.   ; Myoung-Jin Um; Hyeseon Yun; Jun-Haeng Heo;     Show all 4 Authors
Source:
Journal of hydrology 2011 v.410 no.3-4 pp. 189-203
ISSN:
0022-1694
Subject:
digital elevation models; islands; model validation; regression analysis; topography; Korean Peninsula
Abstract:
... In this study, new factors that influence precipitation were extracted from geographic variables using factor analysis, which allow for an accurate estimation of orographic precipitation. Correlation analysis was also used to examine the relationship between nine topographic variables from digital elevation models (DEMs) and the precipitation in Jeju Island. In addition, a spatial analysis was per ...
DOI:
10.1016/j.jhydrol.2011.09.016

15. Optimal coagulant concentration, soymilk and tofu quality as affected by a short-term model storage of proto soybeans

Author:
CHANG, SAM K.C.,   et al.   ; LIU, ZHI-SHENG;     Show all 2 Author
Source:
Journal of food processing and preservation 2008 v.32 no.1 pp. 39-59
ISSN:
0145-8892
Subject:
food coloring; soymilk; quality control; transportation; consumer acceptance; modulus of elasticity; humidity; titratable acidity; product quality; brix; tofu; phytic acid; storage time; coagulants; taste; proteins; soybeans; pH; color; total solids; titration; water activity
Abstract:
... Soybeans were adjusted to water activities (Aw) from 0.60 to 0.81, and stored at 30C for up to 3 months. At 1-month intervals, soybeans were retrieved from the storage and processed into 10.5 Brix soymilk. The optimal coagulant concentration (OCC) for making filled tofu was determined using a titration method. Other soymilk characteristics, including total solids, protein, 11 S/7 S protein ratio, ...
DOI:
10.1111/j.1745-4549.2007.00163.x

16. Antioxidant Capacity of Seed Coat, Dehulled Bean, and Whole Black Soybeans in Relation to Their Distributions of Total Phenolics, Phenolic Acids, Anthocyanins, and Isoflavones

Author:
Chang, Sam K.C.,   et al.   ; Xu, Baojun;     Show all 2 Author
Source:
Journal of agricultural and food chemistry 2008 v.56 no.18 pp. 8365-8373
ISSN:
0021-8561
Subject:
anthocyanins; functional foods; testa; hulling; isoflavones; food analysis; Glycine max; soybeans; free radical scavengers; tannins; food composition; antioxidant activity
Abstract:
... Black soybeans have been used as an excellent dietary source for disease prevention and health promotion in China for hundreds of years. However, information about the distribution of health-promoting phenolic compositions in different physical parts of black soybean and the contribution of phenolic compositions to overall antioxidant capacity is limited. To elucidate the distribution of phenolic ...
DOI:
10.1021/jf801196d

17. Descriptive sensory characteristics of no-flatulence pinto bean

Author:
Chang, Sam K.C.,   et al.   ; Song, Danfeng; Ibrahim, Salam A.;     Show all 3 Authors
Source:
Journal of food quality 2009 v.32 no.6 pp. 775-792
ISSN:
0146-9428
Subject:
trypsin inhibitors; raffinose; enzymatic treatment; flour; odors; sweetness; dry beans; off flavors; pinto beans; astringency; stickiness; flatulence; linoleate 13S-lipoxygenase; pasting properties; Aspergillus awamori; pastes; bitterness; stachyose; color; commercialization; drying; fungi
Abstract:
... Raw pinto bean flour contained 0.38% raffinose and 3.34% stachyose on a dry weight basis. Bean flour was heated at 100C or 115C for 25 min, and then treated with crudeα-galactosidase (60 Gal U/mL) produced by Aspergillus awamori NRRL 4869. Crude enzyme completely hydrolyzed raffinose oligosaccharides in pinto bean flour and bean paste after 2 h treatment. Lipoxygenase and trypsin inhibitor activit ...
DOI:
10.1111/j.1745-4557.2009.00278.x

18. Antioxidant Activity and Phenolic Compositions of Lentil (Lens culinaris var. Morton) Extract and Its Fractions

Author:
Chang, Sam K.C.,   et al.   ; Zou, Yanping; Gu, Yan; Qian, Steven Y.;     Show all 4 Authors
Source:
Journal of agricultural and food chemistry 2011 v.59 no.6 pp. 2268-2276
ISSN:
0021-8561
Subject:
Lens culinaris; acetone; antioxidant activity; colorimetry; dietary supplements; glycosides; health promotion; kaempferol; lentils; methanol; molecular weight; oxygen; proanthocyanidins
Abstract:
... Phenolic compounds were extracted from Morton lentils using acidified aqueous acetone. The crude Morton extract (CME) was applied onto a macroresin column and desorbed by aqueous methanol to obtain a semipurified Morton extract (SPME). The SPME was further fractionated over a Sephadex LH-20 column into five main fractions (I−V). The phytochemical contents such as total phenolic content (TPC), tota ...
DOI:
10.1021/jf104640k
PubMed:
21332205
PubMed Central:
PMC3063125

19. Morton Lentil Extract Attenuated Angiotensin II-Induced Cardiomyocyte Hypertrophy via Inhibition of Intracellular Reactive Oxygen Species Levels in Vitro

Author:
Chang, Sam K.C.,   et al.   ; Yao, Fan-Rong; Sun, Cheng-Wen;     Show all 3 Authors
Source:
Journal of agricultural and food chemistry 2010 v.58 no.19 pp. 10382–10388
ISSN:
0021-8561
Subject:
protective effect; in vitro studies; cardiovascular diseases; reactive oxygen species; myocytes; phenolic acids; plant extracts; myocardium; cultured cells; animal models; flavonoids; rats; antioxidant activity; lentils; angiotensin II; hypertrophy
Abstract:
... The objective was to investigate whether a lentil (Morton) extract had any protective effect on cardiac hypertrophy, which is one of the most significant sequelae of cardiovascular diseases. High phenolic compounds (43.4 mg of GAE/g), including thirteen phenolic acid and two flavonoids, were detected in the acetone/water/acetic acid lentil extract. The extract showed strong antioxidant ability (10 ...
DOI:
10.1021/jf101648m
PubMed:
20815352

20. Effect of fermentation substrates on enzyme production and degradation of oligosaccharides in pinto bean flour as affected by particle size

Author:
CHANG, SAM K.C.,   et al.   ; SONG, DANFENG; IBRAHIM, SALAM A.;     Show all 3 Authors
Source:
Journal of food processing and preservation 2009 v.33 no.4 pp. 527-546
ISSN:
0145-8892
Subject:
Aspergillus awamori; adults; byproducts; consumer acceptance; dry beans; enzymatic treatment; enzyme activity; enzyme substrates; enzymes; fermentation; flatulence; flour; food industry; fungi; human health; humans; infants; particle size; pinto beans; preschool children; raffinose; social problems; tofu; wheat bran; whey
Abstract:
... Different substrate combinations and different fungal species were screened for the production of α-galactosidases. Particle sizes of pinto bean flour, activities of enzyme solution and incubation times of enzyme treatment were tested to get the optimum processing conditions to eliminate raffinose oligosaccharides in pinto bean flour. Okara and tofu whey at 2:1 (w/v) and wheat bran and tofu whey a ...
DOI:
10.1111/j.1745-4549.2008.00304.x