Go to the main menu
Skip to content
Go to bottom
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 8, Issue 4 - Dec 1995
Volume 8, Issue 3 - Sep 1995
Volume 8, Issue 2 - Jun 1995
Volume 8, Issue 1 - Mar 1995
Selecting the target year
An Assay of L-Ascorbic Acid with Crude Enzyme from Cucumber(Cucumis sativus L.)
Lee, Suk-Yeong ; Kim, Hong-Seop ; Go, Dae-Hui ;
The Korean Journal of Food And Nutrition, volume 8, issue 3, 1995, Pages 159~164
The test possibility of L-ascorbic acid(AsA) assay by ascorbate oxidase(A.O) solution obtained from cucumber was estimated. The results obtained were summarized as follow. The difference of absorbance before and after oxidation of AsA by A.O solution was proportional to the AsA concentration. Iso- AsA compared to same concentration of AsA was 97% response. Therefore, the 0 specificity on Iso- AsA a was deficient. On the sucrose, glucose, fructose were coexisted from 5 times, 500 times of AsA concentration, none of them were affected by any level of AsA concentration. In the case of EDTA, it was not nearly affected that EDTA was coexisted 50 times of AsA concentration, but EDTA Inhibited considerably from 500 times of AsA concentration. The effect of citric acid on the AsA concentration was not in the same level of AsA, however, it was slightly inhibited from 5 times, 50 times of AsA concentration and 500 times of AsA inhibited remarkably As known L-AsA was catalycally autooxidated by Cu2+ and Fe2+. They were not nearly affected In the above 0.01M level on the Ash assay. However, Fe3+ ion was neither nearly affected in the 0.001M level nor In the above 0.01M level on the AsA assay.
A Study of Sikhye
The Korean Journal of Food And Nutrition, volume 8, issue 3, 1995, Pages 165~171
Sikhye is a traditional sweet rice drink in Korea by
-amylase's saccharifing action. Sikhye has great potentiality for commercial beverage because of It's characteristic taste and flavors. But, the chemical compositions and production methods of Sikhye are little known. The total amount of carbohydrate of sixteen Sikhye selected in Korean market was 11~15%. The reducing sugar by the Somogyi-Nelson's method was measured 0.4~2% as maltose, which has little influence on the sweetness of Sikhye. While sucrose content was about 10% by the TLC and Seliwanoff analysis. It means that carbohydrate in Sikhye was almost sucrose. Furthermore the most of Sikhye has brown color and turbidity. To improve the quality of Korean Sikhye, it is necessary to increase the production of maltose and to reduce brown color and turbidity, without adding sucrose.
The Rate Maxima and Hammett Correlation for the Nucleophilic Substitution
The Korean Journal of Food And Nutrition, volume 8, issue 3, 1995, Pages 172~183
The nucleophilic substitution reactions of p-substituted benzyl bromide with l-substituted N,N-dimethylanilines in methanol and acetonitrile binary solvent mixture which is known to an isodielectric solvent system kinetically and the results are as follows. The positive charge is developed on the reaction center of the substrate and it means that the bond cleavage is preceded more than bond formation in the transition state on the analogy of Hammett px values. The bond form3tlon is not progressed in the case of electron donating substituent of substrate. However, the bond formation is much developed in the case of electron withdrawing substituent of substrate on the analogy of Hammett py values. The nucleophilic attacking ability is shown a highest at 80% (V/V) methanol content and the bond formation is well progressed at the same methanol composition on the result of a cross interaction coefficient, pxy. The result of transition state structure that is applicated to the potential energy surface model is in accord with the result that Is applicated to the reaction susceptibilities. The reaction Is subject to the polarity-polarizability term more than the hydrogen bond donor acidity term by application to the solvatochromic parameter eouation.
Changes in Chemical Characteristics of Traditional Kochujang Meju During Fermentation
Park, Jong-Myeon ; Lee, Seung-Su ; O, Hun-Il ;
The Korean Journal of Food And Nutrition, volume 8, issue 3, 1995, Pages 184~191
This study was designed to investigate the changes In chemical characteristics of traditional kochujang increase in fermentation time, whereas that of total sugar decreased rather rapidly during aging of meju. Amino nitrogen content of meju Increased sharply up to 40 days of fermentation and then decreased there after On the other hand, ammoniacle nitrogen content continued to increase with increasing aging time. Initially, maltose was the most abundant free sugar, but was later replaced by glucose or fructose as the fermentation proceeded. Among non-volatile organic acids, pyroglutamic acid was present at an appreciably other organic acids did not change considerably during fermentation. The total free amino acid content Increased up to 40th day of aging and then decreased thereafter The was the most abundant amino acid followed in decreasing order by Try and Glu in meju fermented for 40 days.
Production of Enzyme Modified cheese
Seo, Hyeong-Ju ; Son, Jong-Yeon ; Kim, Yun-Suk ;
The Korean Journal of Food And Nutrition, volume 8, issue 3, 1995, Pages 192~198
For the production of EMC, various professes and lipases were used to hydrolyse cheese sulk. The optimal conditions of various proteases were as follows, pronase-3
, p14 7.0, pancreatln-4
, pH 8.0, pacific protease-3
, pH 7.0 and protease from Asp. sp. -5
, pH 8.0. The optimal conditions of various lipases were as follows ; pancreatic lipase-5
, pH 8.0, palatase ML-5
, pH 7.0 and lipase form Candida -4
, pH U.0. After hydrolysation under optimal conditions, the amounts of free amino acid and free fatty ac14 were increased with reaction time. Hydrolysates of pacific protease and pronase were showed high amount of free amino acid(0.67mg/ml and 0.74mg/ml). Especially EMC had high amount of glutamic acid and leucine. Lipase from Candida cylindracea produced high amount of free fatty acid (24.63 mg/ml) Butyric acrid, palmitic acid, stearic acid and oleic acid among free fatty acids were showed high amounts. Sensory evaluation of various MC were tasted nth 8 panelist. EMC produced with pancreatic lipase was most bitterness and EMC produced with palatase ML was best acceptable cheese flavor.
A Study on the Relation between the Contents of Tannin, Free Amino Acid, Reducing Sugar and Chlorophyll and Sensory Evaluation of the 7 Kinds of Wild Edible Grass by Cooking
The Korean Journal of Food And Nutrition, volume 8, issue 3, 1995, Pages 199~205
The study was carried out to compare the factors of overall preference In the sensory test to the analyzation of some compositions in the 7 kinds of old grasses : An Evening Primerose, a Spiderworts, the flower of a Convolvulus, So Ru Jang Yl, Shoe Bl Rum.O Yi Pul, Jip Sean Na Mul. Results were summaries as follows. 1. The Tannin contents of fresh sample and cooked samples were determined as 0.27~2.4g%, 0.25~1.439% respectively. The largest amount of fresh samples was contained In a Shoe Bi Rum. The smallest amount of them was in an Evening Primerose. The highest level of cooked samples was found in a Shoe Bi Rm, and the lowest was in the O Yi Pul. These results were similar to sensory test. 2. The free amino acid contents of 2 kinds of samples were determined as 25.15~179.5mg%, 1.86~13. 6mg% respectively. The largest amount of sweet taste of them was 0 Yi Pul and So Ru Jaeng Yl respectively. But So Ru Jaeng Yi is not appeared sweety becase this have much tannin. The smallest amount of sweet taste was a Spiderwort. The highest level of bitter taste was So Ru Jaeng Yl the and lowest was Jip Sean Na Mul. Among of them Jlp Sean Na Mul is similar to organoleptic test but So Ru Jaeng Yi is not strong bitter taste in sensory evaluation. The highest level of sour taste of cooked samples was So Ru Jaeng Yi and the lowest of them was Shoe Bi Rum. The reducing sugar contents of fresh sample and cooked samples were determined as 1.80~ 4.9g%, 1.84 ~3.579% respectively. The largest of fresh samples were So Ru Jaeng Yl and the lowest was Shoe Bi Rum. The highest of cooked samples were an Evening Primerose and the lowest was a Convolvulus. Among of these results an Evening Primerose was not similar to sensory test because it has much other components. The level of chlorophyll of fresh samples and cooked samples were determined as 11.7~39mg%, 11.3~40.3mg% respectively. The highest of fresh samples was Shoe Bl Rum and the lowest was J ip Sean Na Mul. The largest of cooked samples was So Ru Jaeng Yi and the lowest was a Jlp Seu Na Mul.
The Contents of Organic Acid and Fatty Acid in Traditional Soy Sauce Prepared from Meju under Different Formations
The Korean Journal of Food And Nutrition, volume 8, issue 3, 1995, Pages 206~211
Three kinds of soy sauce were prepared using the brick type of conventional menu(A), the brick type of meju of Aspergillus oryzae (B) and the grain type of menu Aspergillus oryzae (C). Organic acid and fatty acid were analyzed In accordance to aging time of those products Citric acid, lactic acid, acetic acid, malonic acid, butyric acid, oxalic acid, and propionic acid were dejected in all kinds of soy sauce. The content of lactic acid was shown higher than those of any other organic acids. The content of lactic acid was much higher at beginning of preparation and at 180 days in soy sauce B than any other conditions. The content of acetic acid was much higher at beginning of preparation, at 120 days in soy sauce C and at 180 days in soy sauce B than any other conditions. The content of citric acid was highest at beginning preparation in soy sauce C, and that was highest in soy sauce B except beginning preparation to 120 days. Myristic, palmitic, stearic, oleic, linoliic, linolenic, arachidonic acid were detected in all kinds of soy sauce after 180 days. The content of oleic acid were shown 32.59∼53.79% in soy sauce B and in soy sauce C. The content of stearic acid was shown 49.7oA In soy sauce A. Linolinec acid and arachidonic acid were detected in only soy sauce C.
Survey of Antropometric and Nutritional Status of Elementary School 6th-grode Students in Seoul
Lee, Gyeong-Ae ; Jang, Yeong-Ae ; Gang, Nam-Lee ;
The Korean Journal of Food And Nutrition, volume 8, issue 3, 1995, Pages 212~221
This survey of 180 6th-grade students was focused owl the differences of nutritional and anthropometric status according to calorie Intakes. The results were summarized as followed : 1) All nutrient intakes of boys were higher than those of girls, and both groups had lower calcium and iron intakes compared with RDA. But all the nutrient Intakes were showed significantly different among three groups divided by percentile of calorie intake(lower 25%, 25∼75% and upper 25%), therefore it suggested that subjects had a large individual variance. 2) Mean height, weight, TSK, and blood pressure of boys were 145.5cm, 40.6kg, 19.3mm, and 114.5/68.4mmHg respectively, and girls were 148.4cm, 38.9kg, 16.7mm, 112.3/67.0mmHg. The differences in anthropometric status according calorie and calcium intake were not found. This study showed protein intake had influence on height and weight of boys.
Effect of Platycodi radix and Platycodi radix Saponin on Liver Lipid in Rats on a Fed High Fat Diet
Park, Mu-Hui ; Son, Gyu-Mok ; Bae, Man-Jong ;
The Korean Journal of Food And Nutrition, volume 8, issue 3, 1995, Pages 222~229
This study was conducted to investigate the effect of the Platycodi radix powder (PRP) and Platycodi radix saponin(PRS) on the reduction of lipid status In rats fed on high fat diet for 6 weeks after which lipid contents were measured in liver. And also by carrying out the histological examination throughout light microscope to observe the effects of fat accumulation reduction. The results obtained from this study are as fellows. In the levels of total lipid in liver, PRS Group significantly decreased compared with Contred Group, but PRP Group was not significantly changed. The content of triglyceride was tended to be slightly decreased in the PRP and PRS groups compared to the control group, which was not significant. It was observed from photomicrographs of hepatic tissue in rats that the PRP and PRS groups inhibits the lipid accumulation induced by high fat diets.
Binding of Iron and Zinc by Vegetable Fiber
The Korean Journal of Food And Nutrition, volume 8, issue 3, 1995, Pages 230~238
Iron and zinc were bound by neutral detergent fiber (NDF) obtained from 15 kinds of vegetables being consumed commonly in Korea. Binding capacity of Fe and Zn of NDF ranged from 37.8% to 85.5% and from 81% to 25.5%, respectively showing higher binding capacity of Fe to NDF than of Zn. Both Fe and Zn binding capacity of NDF increased as pH increased and reached to a maximum at pH 7 In all vegetables. The amount of mineral (Fe and Zn) bound to NDF increased as mineral concentration Increased.
The Change in Content of Constitutive Lipid and Fatty Acid of Pacific Saury during Natural Freezing Dry(Kwa Mae Kee)
The Korean Journal of Food And Nutrition, volume 8, issue 3, 1995, Pages 239~252
The results which were examined changes In contents of constitutive lipid and fatty acid during the natural drying of Pacific Saury were as follows. During the natural drying of Pacific Saury, offal lipid and moisture contents gradually decreased. In the survey of rancidity degree extracted lipid of Pacific Saury, peroxide value was gradually Increased, TBA and acid value were radically increased thereafter 9 days of drying. Neutral lipid, phospholipid and glycolipid contents of total lipid were 95%, 4% and 2%, respectively, and in the neutral lipid, content of TG was more than 90%, and in the phospholipid, contents of PC and PE were 45∼85%, 27∼34%, respectively. Fatty acid composition of total lipid was substantially higher in C18:0 and C20:1, C22:1, C22:6 contents and fatty acid composition of neutral lipid was higher In C22:1, C22:1, contents and fatty acid composition of phospholipid was the highest in C22:6 content. In the fatty acid composition of glycolipid, monounsaturated fatty acid content has substantially higher, C16:0 content was gradually Increased In saturated fatty acid and C22:1 content was gradually decreased in monounsaturated fatty acid. It showed that fatty acid composition of triglyceride has higher in monounsaturated fatty acid content and contents of C20:1, C22:1 was gradually decreased.
Production of Cyclodextrin Glucanotransferase from Alkalophilic Bacillus sp. C-21
Gang, Hui-Jeong ; Chae, Gi-Su ;
The Korean Journal of Food And Nutrition, volume 8, issue 3, 1995, Pages 253~261
A strain of alkalophilic Bacillus sp. C-21 has been Isolated from sold. The strain was capable of producing large amount of cyclodextrin glycosyltransferase (CGTase) in the high alkaline pH medium. The preferable medium composition was determined to be as follows : 1.0% soluble starch, 1.0% peptone, 0.5% yeast extract, 0.1% K2HP04, 0.02% MgSO4.7H2O and 1.0% Na2CO3(pH 10.0) The highest enzyme production was observed after 30hours of cultivation at 33
. The optimum temperature and pH for the activity of crude enzyme were 6
and 6.0, respectively. The enzyme was stable between pH 6.0 and 9.6, and up to 55