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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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The Korean Journal of Food And Nutrition
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Journal DOI :
The Korean Society of Food and Nutrition
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Volume & Issues
Volume 5, Issue 2 - Dec 1992
Volume 5, Issue 1 - Jun 1992
Selecting the target year
Chanties in the Chemical Components and Microorganisms in Sogokju-Mash during Brewing
The Korean Journal of Food And Nutrition, volume 5, issue 2, 1992, Pages 69~76
Sogokju, an old Korean rice wine, was brewed in laboratory scale in February, 1978, and the changes in chemical component and microorganisms in wine mash were investigated during brewing. In the course of first-mash brewing, lactic acid bacteria became the most predominant microflora in 3 days of fermentation lowering the pH of mash to 4.2. But at 7 days, the most predominant microorganism was changed from lactic acid bacteria to least, pH reached 3.6, and the saccharogenic activity of mash was reduced from initial 10 to 3.6. During second-mash brewing, remarkable changes did not occurred in pH and acidity, maintaining 3.5∼3.7 of pH and 8.0∼8.8 of acidity. Ethanol fermentation was proceeded vigorously until 20 days of fermentation, but it reached stationary state with 18.5% ethanol after 40 days, leaving reducing sugar unfermented in mash. Even if saccharogenic activity continued all during fermentation, it was thought to be too weak. The final product of Sogokju filterate, fermented for 60 day, contained 18.8% ethanol, 5.0% reducing sugar,0.4:1 total acid, 0.057% volatile acid, 0.206% amino acid and 7.3% extract. In sensory test, Sogokju scored good marks with similar level to commercial Bupju or Chungju. It had pale yellow color, gentle Nuluk-flavor and acid taste just a little strong.
Transformation of Bacillus brevis P176-2 with Plasmid DNA by Electroporation
The Korean Journal of Food And Nutrition, volume 5, issue 2, 1992, Pages 77~83
The optimum conditions and mechanisms for the plasmid-mediated genetic transformation of intact cells of Bacillus brevis Pl76-2, an extracellular protein producing bacterium by electroporation were investigated. It was found that pUB110 Plasmid DNA can be introduced into intact bacterial cells by electroporation. The frequency of transformation by this electroporation system depended upon the initial electric field strength, the capacity of the electric discharge capacitor, growth stage, number of successive pulses and composition of electroporation buffer. It was effective for transformation that cells were harvested, washed and resuspended with HSM [7M HEPES(PH 7.4), 272mM sucrose, 1 mM MgCl2] electroporation buffer when cell growth was attained to 1.2 at OD660. A maximum frequency of transformation of 2.40
104 transformants per
g plasmid DNA was obtained by two succesive Pulses with an initial electric field strength of 12.5kV/cm and with a capacitance of 7.3uF.
On the Chance of Mineral Content in Human Milk
The Korean Journal of Food And Nutrition, volume 5, issue 2, 1992, Pages 84~89
Concentrations of major minerals(Ca, p, Na, K, Mg) and trace elements (Fe, Zn) were measured in human milk samples collected from 19 selected, healthy lactating women at 2~5 days, and at 4, 8 and 12 weeks postpartum. Decreases in the contents of m) or minerals and trace elements were found with the increase of time postpartum. Mean Ca contents of 2~5 days, 4 week, 8 week and 12 week in human milk were 243.02
83.50ug/ml, respectively And mean P contents of 2~5 days, 4 week, 8 week and 12 week in human milk were 134.70
28.20ug/ml, respectively. Ca/P of them were 1.81, 2.19, 2.20, 2.68, respectively. Mean Mg contents of them were 22.30
4.50ug/ml, respectively. And mean Na contents of them were 171.20
12.50ug/ml, respectively. Mean K contents of them were 506.10
75.70ug/ml, respectively. Na/K of them were 0.34, 0.30, 0.28, 0.25, respectively. Mean Fe contents of them were 2.80
0.10ug/ml, respectively. And mean Zn contents of them were 3.70
0.20ug/ml, respectively, These determinations will provide the basic information on the variability of major minerals and trace elements as lactation proceeds and on the composition of components between term and preterm milk.
The Effect of Defatted Korean Ginseng on the Cholesterol Level of Rat by Alternating the Diet
The Korean Journal of Food And Nutrition, volume 5, issue 2, 1992, Pages 90~98
This study was divised to observe the effects of defatted(by petroleum ether) Korean ginseng on the cholesterol level of Sprague-Dowley Albino male rats by alternating the diet. 130 heads of weaned rats having 83
4g of body weight were fed with each stock diets supplemented with 0.5, 1.0 and 3.0% defatted ginseng powder for 4 or 8 weeks, and after that fed with stock diet only for 8 or 4 weeks. Total cholesterol and free form cholesterol contents in serum, liver and aorta of them were determined, and compared with the each corresponding group which was fed with defatted ginseng control diet for 12 weeks. Total cholesterol and free form cholesterol contents in the serum were increased caused by the alternating diets which was fed on 0.5, 1.0 and 3.0% defatted ginseng diet for 4 and 8 weeks after being fed on stock diet for 8 and 4 weeks, conversely total cholesterol contents in the aorta were decreased by the same alternating diets. Free form cholesterol contents in the serum, liver and aorta of the group which was fed on 1.0% defatted ginseng diet 8 weeks after being fed on stock diet for 4 weeks were increased, but that of the group which was fed alternately on 3.0% defatted ginseng diet were decreased than the corresponding defatted ginseng control diet group.
Patterns in the Outbreaks of Senile Diseases of Industrial Workers in Kwang-ju and Ghon-nam Area
The Korean Journal of Food And Nutrition, volume 5, issue 2, 1992, Pages 99~103
Patterns in the outbreaks of senile diseases were investigated on 1, 264 workers by special examination among the 43, 210 industrial workers by the screening test performed in Kwang-ju and Chon-nam Branch of Korean Industrial Health Association from January 4 to December 31 in 1991. The results are summarized as follows : 1) Prevalence rate of senile diseases of industrial workers was 2.9%. And prevalence rate according to the kinds of senile diseases was observed in the order of hepatitis (0.9%), hypertension(0.7%), diabetes mellitus(0.5%), anemia(0.4%). 2) Prevalence rate of complicated senile diseases of industrial workers was 0.5%. And prevalence rate according to kinds of complicated senile diseases was observed in the order of others hypertension and arteriosclerosis (0.1%), HBV and others chronic hepatitis(0.1%), essential hypertension and arteriosclerosis(0.03%), iron deficiency anemia and leukopenia(0.03%).
A Study on Mineral Content in Processed Foods
The Korean Journal of Food And Nutrition, volume 5, issue 2, 1992, Pages 104~110
We analysed 398 kinds of processed foods sold on market - 43 kinds of ramyun, 67 kinds of bread, 104 kinds of cookies, 5 kinds of pizza, 28 kinds of sausage, 31 kinds of steamed fish cake, 4 kinds of tomato ketchup, 30 kinds of canned goods, 82 kinds of beverage and 4 kinds of danmoogi- to know mineral content such as p, Ca, Mg, Na and K. We used atomic absorption spectrophotometry for this study and the results were as follows; 1) P content was 204.24mg% in sausages, 101.80mg% in pizza, 671mg% in canned fish, 44.50mg in canned vegetable, 38.62 mg% in ramyun and 32.10mg% in steamed fish cake. Sausage had the highest P content showing almost 6 times as much as steamed fish cake. There was little difference between ramyun and steamed fish cake. 2) Ca content was 115.00 mg% in pizza, 106.94 mg% in steamed fish cake, 100.59 mg% in sausage, 91.25 mg% in canned vegetable, 79.84 mg% in bread and 78.97 mg% in ramyun, 3) Mg content was 555.16 mg% in steamed fish cake, 476.14 mg% in cookies, 436.75mg% in ketchup, 394.00mg% in canned vegetables 346.95mg% in ramyun and 341.40mg% in canned fish. Steamed fish cake was highest in Mg content and there was little difference between ramyun and canned fish. 4) Na content was 730.49mg% in ramyun, 680.25 mg% in danmoogi, 548.43 mg% sausage, 463.50mg% in canned vegetable, 449.25 mg% in ketchup, 401.29 mg% in steamed fish cake and 366.00 mg% in pizza. Ramyun had the highest Na content 5) K content was 302.30 mg% in pizza, 280.25 mg% in ketchup, 219.68 mg% in sausage, 219.2 mg% in canned fish, 183.75 mg% in canned vegetable, 166.49 mg% in ramyun and 122.77 mg% in cookies. Pizza had the highest K content.
Comparison of the Cell Wall Components and Polygalacturonase Activity in Peach Types
Song, Jun-Hui ; Son, Mi-Ae ; Kim, Mi-Hyeon ;
The Korean Journal of Food And Nutrition, volume 5, issue 2, 1992, Pages 111~115
To examine ripening in peach types, cell wall contents and polygalacturonase activity were compared in Changbang, Daegubo and Yumyung peaches. Among peach types, the hardness of Daegubo was the lowest. Yumyung peach had the highest content of alcohol-insoluble substances and Changbang peach of cell wall. The contents of total and insoluble pectic substances were little different between Changbang and Yumyung peach, while the lowest in Daegubo. Daegubo peach had the highest activity of polygalacturonase, Changballg and Yumyung peach in succession.
Differences in Nutrition Knowledge and Food Habits between Nutrition Major College Women and Non-Major College Women
Gang, Nam-Lee ; Jeong, Eun-Ja ; Song, Yo-Suk ;
The Korean Journal of Food And Nutrition, volume 5, issue 2, 1992, Pages 116~122
This survey was carried out to investigate the effect of self-consciousness of nutrition knowledge and health on the nutrition knowledge and on food habits between two groups of college women, a nutrition majors and a non-majors. Questionnaires were completed by 214 nutrition majors and by 145 nutrition non-major, Nutrition majors group scored significantly higher than nutrition non-majors in the nutrition knowledge. And nutrition non-majors scored significantly higher than nutrition majors in the food habits. Most of the subjects belonged to 'Fair' and 'Poor' food habit group. And also there was a significant correlation between the nutrition knowledge score and food habits score in nutrition majors and non-majors. There was a significant and positive correlation between nutrition knowledge score and food habits score in majors but it was not observed in non-majors. The higher majors had a self-consciousness of nutrition knowledge, the higher they had habit score and nutrition knowledge score, but in non-majors it was not observed. And non-majors who had a self-consciousness of health were healthier, they were higher in the food habits scores than the jai ors. The main curriculum it is important for a good food habits that one has a responsible nutrition education in main curriculum. For the Improvement of nutrition education program we should transmit the nutritional information through an effective mass media (i.e. Radio, TV, Newspaper).
Effects of Exercise Periods of Aerobic Dance on the Serum HDL-Cholesterol in Middle - Aged Women
The Korean Journal of Food And Nutrition, volume 5, issue 2, 1992, Pages 123~131
This study was designed to find out the effects of aerobic exercise on the serum lipids in the middle-aged women. The effects of aerobic dancing on serum total cholesterol(TC), triglyceride(TG) and HDL-cholesterol (HDL-C) were studied in eight sedentary women(control group) and twenty seven aerobic exercising women(aerobic group) , aged 35∼45%. Aerobic exercising subjects were divided into 3 group; 2 to 3 months exercising group(Al), 4 to 10 months exercising group(AH), over 1 year exercising group(AIII) according to the periods of exercise. The serum lipid levels of aerobic exercising groups(AI, AII, AIIII) were compared with those of control group. The results statistically analyzed were summarized as follows : 1) The serum TG levels of aerobic groups decreased very significantly compared with those of control group(p< 0.001) and tended to be lower with the increase in aerobic periods. But there were no significant differences among aerobic groups by ANOVA. 2) The serum TC levels of aerobic groups decreased compared with those of control group and tended to be lower with the increase of aerobic periods. But there were no significant differences among groups. 3) Serum HDL-cholestrol level of A I group was elevated significantly compared with that of control group and significant difference was observed according to the aerobic periods : AR group exhibited higher serum HDL-cholesterol values than AH group, and AH group higher than A I group.
Properties of Chitobiase Produced by Streptomyces sp.
The Korean Journal of Food And Nutrition, volume 5, issue 2, 1992, Pages 132~136
Streptomyces sp. YB-88-20 was Isolated from soil and the properties of chitobiase were investigated. The optimal reaction condition for the enzyme was pH 5.5 and 4
, and was stable in the range of pH 4. 0 to 5.5 and temperature at 4
, and 40 min, respectively The enzyme was inactivated by heating at 45
for 1 hr. The enzyme was slightly activated by Mna+. Mg2+, but inhibited by Fea+. Km and activation energy was 1.5072 M and 8.314 kcal/mol.
effect of Nif A Overproduction on the Improvement of Nitrogenase Activity of Klebsiella oxytoca Strains
The Korean Journal of Food And Nutrition, volume 5, issue 2, 1992, Pages 137~143
As a research for developing biofertilizers, Klebsiella oxytoca, an associative nitrogen fixer in the rhizosphere of rice plant in the soil of paddy field, was subjected to molecular breeding. The results obtained were as followings. 1). By transforming pbIC71A, Nif A overproducing plasmid, into Klebsiella oxytoca NGl3, Klebsiell6f oxytoca SH3l, and Klebsiella oxytoca SH161, nitrogenase activities in the absence of nitrogen source in the medium were increased 6.4, 17.2, and 13.5 times, respectively, in comparison with the parent strains. 2). Nitrogenase activity of Klebgiella oxytoca NGl3, Klebsiella oxytoca SH3l, and Klebsiella oxytoca SH161 was completely repressed In the presence of 15mM NH4+. But, nitrogenase activities of Klebsiella oxytoca NGl3/PMC71A, Klebsiella oxytoca SH3l /PMC71A, and Klebsiella oxytoca SH 161/pMC714 harboring PMC71A, were 13.7%, 7.7%, and 6.2% of the nitrogenase activities in the absence of nitrogen source in the medium, respectively.
Characteristics of Invertase from Korean ginseng (Panax ginseng C.A. Meyer) Leaf
The Korean Journal of Food And Nutrition, volume 5, issue 2, 1992, Pages 144~149
Invertase was extracted from Korean ginseng(Panax ginseng C. A. Meyer) leaf with deionized water, and then prepared by ammonium sulfate(0.4~0.6 Sat.) fractionation, the enzymological properties of the invertase were investigated, and the results obtained were as follows. The optimum pH and temperature of the enzyme were pH 6.0 and 4
respectively. The enzyme was stable in the pH range of pH 6.0 to 8.0, and at the temperature below 4
. The enzyme was inactivated completely by the treatment with some proteases(pepsin, trypsin, papain and ficin) and protein denaturants(8M urea and 6M guanidine-HCI), but not with glycosidases (a-amylase,
-amylase and glucoamylase). The enzyme catalyzed specifically the hydrolization of the
-fructofuranosides such as sucrose and inulin.
A Study of Dietary Attitude on the Product of Food Service Industry in Nutrition Major and Non-Major College Women
The Korean Journal of Food And Nutrition, volume 5, issue 2, 1992, Pages 150~162
This survey was carried out to investigate the effects of dietary attitude on the nutrition knowledge, food habits and the intake of instant food, convenience food and fast food between two groups of college women, a nutrition major group and nutrition non-major one. Questionnaires were completed by 214 nutrition majors and also by 145 non-majors. Nutrition majors showed better average in meal time regularities per week than nutrition non-majors. And nutrition non-majors had a higher frequency rate in taking of instant food and fast food than nutrition majors. In the case of both college women, those who take a meal regularly at each meal times have a higher score in food habits. The women who ate instant foods more frequently got a lower score in food habits, bot the frequency of the intake of instant foods did not affect the score of nutrition knowledge On the other hand, the women who had fast foods more frequently got a higher score in food habits and lower score in nutrition knowledge. When college women have a little of nutrition knowledge, they have a tendency to keep their meal time regularity and right dietary attitude pattern. In the dining-out pattern, the college women liked to eat flour foods and they preferred western foods than Korean foods. The motivation of food selection was for convenience and for time saving which were the reason for satisfaction to the products of food service industry. The products of food service industry were found to be unsatisfactory in nutrition and sanitation. Therefore, we must be mute aware of preventing the disappearance of Korean traditional foods and for developing dietary culture successively, the products of food service industry which are more suitable for Korean should be developed.
The Factors Affecting on the Texture of Salted Vegetables and Prevention of Tissue Softening
The Korean Journal of Food And Nutrition, volume 5, issue 2, 1992, Pages 163~169
The changes in the various chemical compositions and textural properties of salted vegetables during salting and fermentation were reviewed with 25 papers published from 1981 to 1991 The changes in the texture of vegetables were largely affected by the properties of pectic substances, and additional factors such as salt type, salt concentration, salting time, temperature, preheating treatment, enzyme, salt mixtures, salt-fermented fish and garlic contents, were concerned complexly.