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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
The Korean Journal of Food And Nutrition
Journal Basic Information
Journal DOI :
The Korean Society of Food and Nutrition
Editor in Chief :
Volume & Issues
Volume 10, Issue 4 - Dec 1997
Volume 10, Issue 3 - Sep 1997
Volume 10, Issue 2 - Jun 1997
Volume 10, Issue 1 - Mar 1997
Selecting the target year
Antioxidative Effect of Ethanol Fraction for Several Korean Medicinal Plant Hot Water Extracts
The Korean Journal of Food And Nutrition, volume 10, issue 2, 1997, Pages 141~144
The hot water extracts of Paeonia japonica, Paeonia moutan, Eucommia ulmoides, Bupleurum falcatum, Cornus officinalis were freeze dried and dissolved with 70% ethanol. These extracts were fractionated with ethanol soluble fraction(ESF) and ethanol insoluble fraction(EIF). To compare oxidative stability effect of these extracts with that of BHA, linoleic acid with 3,000ppm extracts was incubated at 35
. Induction period of BHA was 9 days but that of Paeonia japonica ESF and Scutellaria baicalensis ESF was 12, 9 days respectively. And the higher antioxidant activity was observed for ESF than EIF of these extracts.
Quality Evaluation of Extracted Citron Juice by Long Term Storage
The Korean Journal of Food And Nutrition, volume 10, issue 2, 1997, Pages 145~150
This study was performed to compare the changes of quality in citron(Citrus junos Sieb) juice between sampleII stored at 5
for 1 year after extraction and sampleI made from raw citrons by the belt-pressing extraction method. Compared with sampleI, the soluble solid of sampleII was decreased more than 1
brix, and the moisture increased 3%. The acidity reduced from 5.83 to 5.23 at the pH rose from 2.68 to 2.84. Although it decreased more than 50% in vitamin C and over 20~30% in amino acid, the changes of the other proximate components, amino nitrogen and free sugar content were very little at the range 0.1~1.0%. Volatile compounds in citron juices between sampleI and II were analyzed by GC and GC-MS. Sample I and II showed about 70 of volatile compounds. But only 13 compounds were identified by mass spectrometer. Major volatile compounds were aromatic compounds of limonene, terpinene, terpineol and terpinolene. Amounts of volatile compounds in citron juices depended on the storage period. The recovery of volatile compounds of citron juices, reduced 30~50% after storage for 1 year and the trace component disappeared during storage. The sensory characteristics including color, aroma, taste and overall acceptability and sugar recipe were not significantly.
Studies on the Myofibrillar Proteins of Mollusca
The Korean Journal of Food And Nutrition, volume 10, issue 2, 1997, Pages 151~159
In order to compare and examine the general characteristics of myofibrillar proteins which is an important protein source as a food resource and relates directly with muscle contraction, we have extracted the myofibrillar proteins from squid and clam. The ionic strength of myofibrillar proteins connected with Ca-ATPase activity, Mg-ATPase activity and EDTA-ATPase activity showed distinct differences between squid and clam. In the activity-pH curve, actomyosin of the clam had a weak biphasic response. In the low concentration of dioxane, myofibrillar proteins of the squid showed a sudden decrease in activity but myofibrillar proteins of the clam showed in increase in activity. Ethanol and metanol in low concentration caused myosin and HMM from the squid and clam to increase their activities. If we cause modification by NEM, under 10-6M concentration, the activity was increased but above 10-5M concentration, there was a sudden decrease in activity.
Studies on the Thermostability of Myofibrillar Proteins of Mollusca
The Korean Journal of Food And Nutrition, volume 10, issue 2, 1997, Pages 160~165
The actomyosin and myosin of the squid at 3
showed the highest Vmax and the actomyosin and myosin of the clam at 35
and HMM at
showed the highest Vmax the thermostability of myofibrillar proteins is changed greatly according to the difference of KCI concentration. The myofibrillar proteins of the clam showed a higher thermostability than the myofibrillar proteins of the squid. When 3% ethanol solution was added and heated myofibrillar proteins, denaturation was accelerated and it was shown that there was a difference between animals in the denaturation velocity.
S-R variation and Antimicrobial Susceptibility of Clostridium perfringens Isolated from Necrotic Enteritis in Chickens, Enterotoxemia in Piglets and Enterotoxemia in Cattle
The Korean Journal of Food And Nutrition, volume 10, issue 2, 1997, Pages 166~173
Antimicrobial Activity of Extract from Gall-nut and Red-grape Husk
The Korean Journal of Food And Nutrition, volume 10, issue 2, 1997, Pages 174~179
The antimicrobial and GTase(Glucosyltransferase) inhibition activity were investigated for solvent fractions of Gall-nut, variety of fork drugs and Red-grape husk water extracts. Among them, Gall-nut and Red-grape husk water extracts were selected for the powerful antimicrobial and GTase inhibition activity. The methanol fractions of Gall-nut and Red-grape husk were showed very powerful antimicrobial activity on both B. subtilis and E. coli. The MIC(Minimum Inhibitory Concentration) of gall-nut methanol fraction were 1.0mg/ml for B. subtilis and 3.0mg/ml for E. coli. Red-grape husk were 2.0mg/ml for B. subtilis and 3.0mg/ml for E. coli. The methanol fractions of Gall-nut and Red-grape husk were showed very powerful Gtase inhibition activity. The concentrations of these fractions for 80% inhibition of GTase activity were 1.08
10-3mg/ml and 1.08
10-2mg/ml, respectively. The principal compound for the antimicrobial and GTase inhibition activity in tese extracts seems to be polyphenol derivatives.
A Study on Sugars in Korean Sweet Rice Drink "Sikhye" -4. Glutinous Rice Sikhye-
The Korean Journal of Food And Nutrition, volume 10, issue 2, 1997, Pages 180~185
Sikye was produced from glutinous rice. The glutinous rice Sikhye was found to contain 7.3% of limit dextrin, 10.1% of maltose, 1.3% of maltotriose and 1.75% of rice residue. Limit dextrin in glutinous rice Sikhye was purified by ethanol fractionation followed by gel chromatography on Biogel P-2. The purified limit dextrin showed both signal of
-1,6-glucosidic linkage with its estimation ratio of 5:1 by 1H-NMR analysis. Limit dextrin was digested with enzymes(30units/ml) of
-glucosidase and glucoamylase from Aspergillus awamori, sweet potato
-amylase and human salivary
-amylase at 37
for 1 hour, respectively. Hydrolysis rates of these amylases on it were similar that of rice Sikhye.
-Glucosidase plus human salivary
-amylase hydrolyzed it to 18%. The results suggest that glutinous rice is more effective to produce high level of branched maltooligosaccharide compared with rice as raw material for Sikye making.
Clinical Diagnosis and Its Medical Managements from Patients with Gastrointestinal Diseases
The Korean Journal of Food And Nutrition, volume 10, issue 2, 1997, Pages 186~192
Endoscopic diagnosis and medical management from K43 and C45 patients, whose sex, occupation, character and life patterns are quite different each other, were discussed. The K43 was patient with erosive gastritis, which may caused by maldietary habits and life stresses. Although the effective drugs such as H2-receptor antagonists with atacids, H+/K+-pump inhibitors, prokinetics, colloidal bismuth, and sucralfates, were administrated for long time, symptomatic relief of abdominal pain was not improved. The tests of clinical phathology and abdominal sonogram were normal, visceral hypersensitivity was appeared from barostat test of stomach. However C45 had taken headache during every day life, and endoscopically confirmed as a gastric·duodenal ulcer patiant, which may caused by chronic use of NSAIDs. The her ulceric symptoms were suppressed from active stage to healing stage by using combination therapy for H. pylori with traditional antipeptic ulcer drugs, where as amitriptyline was administrated to the K43 but not effective. Nonulcer dyspepsia and irritable bowel syndrome is pooly defined, and affect about 15% of the population annually in U. S. A. but don't seek medical care. Author would like to point out that statistics for visceral pains are absent in Korea.
Preparation of Low Salt and functional Kochujang Containing Chitosan
The Korean Journal of Food And Nutrition, volume 10, issue 2, 1997, Pages 193~200
In order to manufacture the low salt and functional Kochujang, salt amount was reduced to 6% and chitosan was added to 0.25% to the Kochujang preparation. The contents of ash, moisture, crude fat and crude protein in Kochujang were not affected by the reduced salt concentration and chitosan addition. pH and titratable acidity were not significantly changed by the addition of chitosan. Ethanol content was higher in 6% salt Kochujang tan in 9% salt Kochujang and decreased by the addition of chitosan. Reducing sugar content was lower in 6% salt Kochujang than in 9% salt Kochujang and increased by chitosan addition.
-Amylase activity was slightly inhibited by the addition of chitosan, however,
-amylase, acidic protease and neutral protease activities were not affected. Amino nitrogen and ammonia nitrogen contents were higher in 6% salt Kochujang than in 9% salt Kochujang, but ammonia nitrogen production was significantly decreased by chitosan addition. Also the growth of bacteria and yeasts were slightly inhibited by the addition of chitosan. From the above results we concluded that 0.25% chitosan was the good concentration to prepare the low salt and functional Kochujang.
A Survey of College Students Opinions on School Cafeteria in Northern Kyungkido Area
The Korean Journal of Food And Nutrition, volume 10, issue 2, 1997, Pages 201~207
This survey was based on the college students opinions on their cafeteria in northern Kyungkido area during three weeks(5th Nov.∼21st Nov., 1996). The rate of the daily usage of the college cafeteria was 64.29% in day time class, 44.35% in night time class. The first reason of using the college cafeteria was 'no other place to eat' in day time class(49.38%) and night time class(68.01%). The second reason was 'to be economical' and the third was 'to save the time'. The main reason for not using the college cafeteria was 'bad taste' in day time class(52.09%) and night time class(31.99%). The percentage of the students who ate outside of the college in day time class was 68.63% and night time class was 37.37, 31.18% of the night time class ate the dinner at home after school. The average type of the meal were : the boiled rice, noodles, cookies and bread(from the most to the least). The students survey showed rather dissatisfactory response on taste, preference, the number of the side dishes except the quantity of the food. The necessary improvements for the college cafeteria were, first, 'improve the quality and taste of the food' and 'increase the variety of the menu', 'lower the price' and 'sanitation' were followed.
Studies on Lipid Composition of Egg from Fugu xanthopterus
The Korean Journal of Food And Nutrition, volume 10, issue 2, 1997, Pages 208~212
Total lipid were extracted from the eggs of Fugu xanthopterus and were then resolved into lipid subclasses by silica gel column chromatograpy. The fatty acid composition of total lipid, triacylglycerols, phospholipids and wax esters of these oils were analyzed by gas-liquid chromatography. Proximate percentage of total lipid from the sample was 12.63%. The lipid classes of eggs of Fugu xanthopterus fractionated by silica gel column chromatograpy were 59.37% of triacylglycerols, 15.46% of phospholipids, 6.9% of wax esters. The egg lipid obtained from Fugu xanthopterus was enriched with DHA in every class. In particular, the phospholipid contained the highest level of DHA(19.3%) than the other. The sum of polyenoic acids(27.4%). The fatty alcohols were mainly composed of saturated alcohols such as C16:0 alcohol(62.6%), C14:0(7.9%) and C18:0(5.8%), while the level of polyene alcohols was strikingly low compared with that of saturated alcohols.
Studies on Utilization and Lipid Composition of Nonedible-Tissues from Fugu xanthopterus
The Korean Journal of Food And Nutrition, volume 10, issue 2, 1997, Pages 213~218
Total lipid were extracted from the eggs, livers, intestines, muscles, and testis of Fugu xanthopterus. The fatty acid composition of total lipid was analyzed by gas liquid chromatography. Proximate percentage of total lipid from the samples was shown to be ; 81.72% in the livers, 14.53% in the intestines, 12.63% in the eggs, 0.85% in the muscles, and 1.74% in the testis. Toxins(tetrodotoxins) were completely removed from the liver of Fugu xanthopterus with 1% acetic acid/methanol solution before total lipid was extracted with CHCI3:methanol solution(2:1, v/v). The toxicity left in the total lipid was checked using mice. The content of DHA in each tissues of Fugu xanthopterus was the most abundant in muscle(32.4%), followed by liver(23.0%), intestine(26.7%) and testis(15.4%). The level of total polyenoic acids comprising DHA was more abundant in muscle(57.4%) than in the liver(50.9%).
Preschool and Day-care Center Teacher's Attitude to Nutrition and Relationships between Their Educational Background and Nutrition Knowledge -Centered on the Kyongnam Area-
The Korean Journal of Food And Nutrition, volume 10, issue 2, 1997, Pages 219~227
This research aims to reveal the attitude of day-care center and preschool teachers to nutrition, while understanding the influence of their experience of participation in nutrition education programs or taking nutrition courses in school days on the degree of their nutrition knowledge scores. The 204 subjects answered the questionnaire by a self-administration method from April 3 through April 30, 1997. Following are the results of this study : The teachers thought higher of social life(50.5%) and health life(37.3%) among the 5 item of child's living guidance. 58.8% answered 'necessary' and 36.3% 'very necessary' about nutrition education in one's childhood. As to the participation in nutrition education programs, 28.4% answered 'without fail' and 55.9% 'will try'. About the meaning of the meal time, 55.4% regarded it as an occasion for the child's socialization and 30.9% as an opportunity of nutrition education. Looking into their nutrition knowledge scores in four parts, 5 points each, the average totaled 10.9
3.0 : basic nutrition as 2.7
1.2, child's nutrition as 3.0
1.2, food and cookery as 2.4
1.2, food storage and hygiene as 2.8
0.8. Those teachers who had some experience of participation in nutrition education programs earned 11.0
3.1, while the rest scored 10.3
2.7-no significant difference. On the other hand, those teachers who had experience of taking nutrition courses received in school days 11.1
2.9, whereas the rest got 10.6
3.2-no significant difference.
Physicochemical and Rheological Properties of Agar by Physical Treatment
The Korean Journal of Food And Nutrition, volume 10, issue 2, 1997, Pages 228~233
The effects of spray drying and extrusion drying on functional properties of agar were investigated to increase the availability of agar in food industry. In case of unmodified and spray-dried agar, gel strength and viscosity were 1,070g/
and 170.50pcs, 820g/
and 17.07cps, respectively, while 523.28g/
and 12.81첸 in extrusion-dried product. The lowest dissolving onset and conclusion temperature were revealed in extrusion sample, where it was attained in 80 and 11
of unmodified, 60 and 9
of spray-dried, and 35 and 8
of extrusion-dried agar, respectively. Melting and setting in unmodified sample were showed to 110.17 and 40.52, 90.05 and 39.54
in spray dried, and 80.01 and 36.05
in extrusion-dried agar, respectively. Key words : unmodified agar, spray-dried agar, extrusion-dried food, rheology
Comparison of Thermal Properties and Surface Structures of Unmodified, Spray-Dried, and Extrusion-Dried Agar
The Korean Journal of Food And Nutrition, volume 10, issue 2, 1997, Pages 234~240
Agar has widely been used as medical aids and food ingredients due to its pecular physicochemical and rheological properties. In this paper, the effects of spray drying and extrusion drying on functional properties of agar were investigated to clarify the sol-gel transition mechanism at low temperature and microstructure of agar gel by measuring phase transition by differential scanning calorimetery, structural differences by light microscope and scanning electron microscope observation. The lowest endothermic onset(To), peak(Tp), conclusion(Tc) temperature and enthalpy(
H) using differential scanning calorimetery were showed in extrusion-dried agar wic were checked in 41.30, 61.72, 80.50 and 0.73cal/g. In cases of unmodified and spray-dried, the values were 81.20, 95.51, 112.14 and 3.22cal/g, and 60.11, 76.45, 89.54 and 1.53cal/g, respectively. When all samples were reheated using differential scanning calorimetery after gelling fully, no significant differences of endothermic To, Tp, Tc and
H appeared. The surface structure of unmodified agar powder observed by light microscope and scanning electron microscope appeared a continuous surface without any indication of small pores, gaps or point of discontinuity. In cases of spray-dried agar, the unstable structures with pores was resulted. The microstructures of extrusion-dried agar, however, was solid with large gaps and areas of discontinuity in the surface. From the results above, it was suggested that significant differences in phase transition and surface microstructures were clearly related to the physicochemical changes and rheological properties, solubility and gelling ability of the types of agar gel.
Yellow Color Extraction from Gardenia jasmonoides Ellis for Development of Natural Food Color
The Korean Journal of Food And Nutrition, volume 10, issue 2, 1997, Pages 241~245
In order to make natural food color from Gardenia, we investigated optimal conditions of color extraction, and thermal stability and light stability of color extracted compared with Yellow-4. In case of ethanol extraction, optimal conditions for color extraction were substrate 10%, 4
, pH 7.0 and 42rs, respectively. In case of water extraction, optimal conditions for color extraction were substrate 10%, 7
, pH 7.0 and 48hrs, respectively. Extraction yield in the optimal conditions was 75% in ethanol and 63% in water. The thermal stability and light stability of Yellow-4 were both upper 98%, but those of Gardenia yellow color were 62 and 90%, respectively.
Effect of Protein in Diet-induced Hypercholesterolemia Rats
The Korean Journal of Food And Nutrition, volume 10, issue 2, 1997, Pages 246~253
This study was conducted to investigate the effect of protein kinds and levels on lipid metabolism in hypercholesterolemia rats. Male Sprague Dawley rats were administrated 1% cholesterol and 0.25% sodium cholate to induce hypercholesterolemia and were fed on diet containing two levels(7, 20%) of casein and soy protein respectively. The rats were sacrified after 5 weeks of feeding periods. Total lipid content in serum was decreased in proportion to level of protein and soy protein was more effective than casein in lipid-lowering effect. Serum triglyceride content was significantly decreased in proportion to level of protein and did not show significance by protein kind. Serum phospholipid content was more significantly decreased in 20% protein groups than that of 7% protein groups. Total cholesterol content in serum was significantly decreased by protein and were decreased in proportion to level of soy protein. Free cholesterol content did not show significance by protein level. The degree of decrease predominated in soy protein groups. Serum HDL-cholesterol content and RL-cholesterol were increased in proportion to level of protein and effect of soy protein was not more significantly than that of casein. Atherogenic index was significantly decreased in proportion to level of protein and soy protein groups were more effective. Serum LDL-, VLDL-cholesterol contents were more significantly decreased in 20% protein groups than that of 7% protein groups. Serum
-lipoprotein and chylomicrone-cholesterol contents also showed significantly decrease by soy protein.
Winemaking from New Wild Grape
The Korean Journal of Food And Nutrition, volume 10, issue 2, 1997, Pages 254~262
new wild grape(NWG) cultivated in north Kyungki province in Korea, was tested by analyzing the proximate and physicochemical components of fresh fruit, the chemical components and sensory evaluation of wines made from the grape. NWG contained about 10% seed, and about 70% of juice. Total sugar content, total acidity and pH of the fruit juice were 17.50, 1.14 and 3.48%, respectively. Tartaric acid and malic acid contents of the NWG juice were 0.396 and 0.509%, respectively. Ethanol fermentation of the NWG by Saccharomyces cerevisiae Montrachet was rapid. The ethanol content, total acidity and pH of pink wine made from the NWG juice showed 11.88, 0.85 and 3.55%, respectively. Tartaric acid and malic acid contents of pink wine were 0.208 and 0.421%, respectively. Total anthocyanin content(A520) and color intensity(A520+A420) of pink wine were 5.46 and 9.39, showing greatly higher total anthocyanin content and color intensity than those of European red wines. Total phenol contents of NWG wine were 2, 300~3, 800mg/
. The pink wine made from the fruit juice was better than the red wine in their quality parameters and sensory scores.
Microbial Decontamination of Refrigerated Red Seabream by Acetic, Lactic, and Citric Acids
The Korean Journal of Food And Nutrition, volume 10, issue 2, 1997, Pages 263~267
Red seabream strips were decontaminated by dipping with solutions of 0.25~1.0% acetic, lactic, or citric acids for 5min. Control strips were dipped with tap water only for 5min. All strips were individually placed in plastic bags and stored at 4
. Acetic acid(AA) treatments were completely inhibited aerobic spoilage bacteria(areobic plate count : APC) compared to the initial controls for 6 days. Treatments of either lactic acid(LA) or citric acid(CA) completely inhibited APC compared to the initial controls for 3 days. Red seabream strips treated with AA extended microbiological shelf-life for 12 days.
Expression of Human ALDH2 Gene in escherichia coli
The Korean Journal of Food And Nutrition, volume 10, issue 2, 1997, Pages 268~271
Human mitochondrial aldehyde dehydrogenase(ALDH2) is mainly responsible for the oxidation of acetaldehyde generated during alcohol oxidation in vivo. To investigate the role of ALDH2 in alcohol metabolism, it was needed to get solubilized enzyme. The cDNA of ALDH2 is isolated from cDNA library and ligated to several expression vectors for E. coli. At almost expression system to be constructed, the broad expression band of ALDH2 was detected. But, the large part of the expressed protein consisted as inclusion body, the yield of solubilized enzyme was not more tan 5% of the total expressed amount. Recombinant ALDH2 was verified from the several expression systems.