Figure 1. Flow diagram showing extraction processing of soybean to produce soy protein concentrate by ultrafiltration membrane treatment=9,41,1

Figure 2. System schematic for the membrane concentration of soy proteins=10,42,1

Figure 3. Flow diagram showing extraction processing of soybean to produce soy protein concentrate by acid precipitation procedures=11,43,1

Figure 4. A flow diagram showing extraction processing of soybean to produce protein isolate and oil using ultrafiltration membranes=39,71,1

Figure 5. Extractable soybean solids at various particle sizes and solid-to-water ratios at pH 7=47,79,1

Figure 6. Nitrogen solubilities of protein samples obtained by membrane filtration at pH 7.0 and acid precipitation procedures=50,82,1

Figure 7. Heat coagulation properties of protein samples obtained by membrane filtration at pH 7.0 and acid precipitation procedures=51,83,1

Figure 8. Emulsion capacities of protein samples obtained by membrane filtration at pH 7.0 and acid precipitation procedures=55,87,1

Figure 9. Emulsion stabilities of protein samples obtained at pH 7.0 by membrane filtration and acid precipitation procedures=56,88,1

Figure 10. Foaming capacities of protein samples obtained by membrane filtration at pH 7.0 and acid precipitation procedures=58,90,1

Figure 11. Foaming stabilities of protein samples obtained by membrane filtration at pH 7.0 and acid precipitation procedures=59,91,1

Figure 12. Sodium Dodecyl Sulfate polyacrylamide gel electrophoretic patterns of protein samples=62,94,1

Figure 13. Formation of digestion clear zone in the LB media containing 2% casein powder=67,99,1

Figure 14. Scanning electron micrograph of the strain DF 218=68,100,1

Figure 15.165 rDNA sequence of strain DF 218(1,602bases)=71,103,1

Figure 16. Dendrogram of the Bacillus sp. DF 218 through 165 rDNA gene sertuence aomology=72,104,1

Figure 17. Effect of culture temp on the growth of Bacillus sp. DF 218=74,106,1

Figure 18. Effect of culture time on the growth and protease production from Bacillus sp. DF 218=75,107,1

Figure 19. Effect of initial pH of medium on the growth and production of the protease from Bacillus sp. DF 218=76,108,1

Figure 20. DEAE-sepharose column chromatogram of protease from Bacillus sp. DF 218=77,109,1

Figure 21. SDS-PAGE of the protease from Bacillus sp. DF 218=78,110,1

Figure 22. Effect of initial pH on the protease production from Bacillus SP. Df 218=82,114,1

Figure 23. Effect of temp on the protease production from Bacillus sp. DF 218=83,115,1

Figure 24. Scanning electron micrograph of the strain JE 375=84,116,1

Figure 25. Formation of digestion clear zone on the LB media containing 2% skim milk=86,118,1

Figure 26. Whole cell fatty acid composition of strain JE 375 by gas chromatography=89,121,1

Figure 27. 165 rDNA sequence of strain JE 375(1,846 base)=90,122,1

Figure 28. Dendrogram of the Bacillus sp. JE 375 through 16S rDNA gene sequence homology=91,123,1

Figure 29. Comparison of 16S rDNA sequence among strain JE 375. B. caldoxylolyticus and B. thermoglucosidasius=92,124,1

Figure 30. Effect of culture temp on the growth and enzyme production of Bacillus sp. JE 375=96,128,1

Figure 31. Effect of culture time on the growth and enzyme production of doenjang sp.JE 375=97,129,1

Figure 32. Effect of initial pH of medium on the growth and enzyme production of Bacillus sp. JE 375=98,130,1

Figure 33. The growth and enzyme production of Bacillus sp. JE 375 depending on carbon sources(%)=99,131,1

Figure 34. The growth and enzyme production from nitrogen sources(1%. w/v) by Bacillus sp. JE 375=100,132,1

Figure 35. Profiles of cell growth, pH, protein concentration and production of the enzyme of Bacillus sp. JE 375=102,134,1

Figure 35. Chromatogram of the protease on DSAE-sepharose column=104,136,1

Figure 37. SDS-PAGE of protease from Bacillus sp. JE 375=105,137,1

Figure 38. Effect of initial pH on the enzyme production from Bacillus sp. JE 375=112,144,1

Figure 39. Effect of temperatue on the enzyme production from Bacillus sp. JE 375=113,145,1

Figure 40. Effect of inorganic salts on the enzyme production from Bacillus sp. JE 375=114,146,1

Figure 41. Effect of concentration of Cac12 on the enzyme activity of Bacillus sp. JE 375=115,147,1

Figure 42. Effect of amino acid modifying reagents and detergents on enzyme activity from Bacillus sp. JE 375=117,149,1

Figure 43. Effect of concentration of cystein and iodoacetamide on the enzyme activity from Bacillus sp. JE 375=118,150,1

Figure 44. pH stability for enzyme activity from fociffur sp. JE 375=120,152,1

Figure 45. Dendrogram of the Bacillus sp. Dkl122 through 165 rBNA gene sequence homology=122,154,1

Figure 46. Effect of culture temp on the growth and enzyme activity of Bacillus sp. DK1122=124,156,1

Figure 47. Effect of culture pH of medium on the growth and enzyme activity of Bacillus sp. BK1122=125,157,1

Figure 48. Effect of culture NaCl cone.(C) on the growth and enzyme activity of Bacillus sp. DK1122=126,158,1

Figure 49. Chromatogram of Iytic enzyme from DK1122 on CM-agarose column=127,159,1

Figure 50. SDS-PAGE of Iytic enzyme from DK1122=128,160,1

Figure 51. Changes in bulk density of wheat-snack products as affected by the added tuna meat=143,175,1

Figure 52. Changes in brittleness of wheat-snack products as affected by the added tuna meat=144,176,1

Figure 53. Changes in hardness of wheat-snack products as affected by the added tuna meat=145,177,1

Figure 54. Changes in Hunter colorimetric "L" values of wheat-snack products as affected by the added tuna meat=147,179,1

Figure 55. Changes in Hunter colorimetric "a" values of wheat-snack products as affected by the added tuna meat=148,180,1

Figure 56. Changes in Hunter colorimetric "b" values of wheat-snack products as affected by the added tuna meat=149,181,1

Figure 57. Slectron micrographs of extruded wheat-snack products with(upper) and without(lower) added tuna meat=150,182,1

Figure 58. Total ion chromatogram of volatile flavor compounds isolated from soy sauce=176,208,1

Figure 59. Flavor dilution chromatogram of soy sauce extracted by vacuum SDE=179,211,1

Figure 60. Total ion chromatogram of volatile flavor compounds of kochujang=180,212,1

Figure 61. Total ion chromatogram of volatile flavor compounds of deonjang=187,219,1

Figure 62. Total ion chromatogram of volatile flavor compounds of chungkookjang=190,222,1

Figure 63. Comparison of peak area ratio of 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone(HEMF) from flavor-enhanced soy sauces=196,228,1

Figure 64. GC response for each standard with different concentration (ppm) by PDMS fiber=203,235,1

Figure 65. Flavor dilution chromatogram of volatiles isolated from commercial soy sauce by SPME-GC-O=204,236,1

Figure 66. Flavor dilution chromatogram of volatiles isolated from cinnamon flavor-enriched soy sauce by SPME-GC-O=205,237,1

Figure 67. Flavor dilution chromatogram of volatiles isolated from rosemary flavor-enriched soy sauce by SPME-GC-O=206,238,1

Figure 68. Flavor dilution chromatogram of volatiles isolated from thyme flavor-enriched soy sauce by SPME-GC-O=207,239,1

Figure 69. Flavor dilution chromatogram of volatiles isolated from clove flavor-enriched soy sauce by SPME-GC-O=208,240,1