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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 9, Issue 4 - Dec 1996
Volume 9, Issue 3 - Sep 1996
Volume 9, Issue 2 - Jun 1996
Volume 9, Issue 1 - Mar 1996
Selecting the target year
Effect of Modified Feed Starch and Biopolymer on the Qualities of Smoked Pork Sausage
The Korean Journal of Food And Nutrition, volume 9, issue 2, 1996, Pages 107~115
In order to study the effect of modified starch and biopolymer on the quality of smoked pork sausage, acetylated starch and biopolymer were added to the smoked pork sausage and physical characteristics, sensory qualify, and water holding capacity were Investigated. In the textural characteristics SA, SB and SC group were lower in hardness than control group. Cohesiveness was lower only on the SA group which was added by 0.6% acetylated starch. Adhesiveness was higher on the SA and SC group by addition of biopolymer. All treatment group were lower in springiness than control group. The effect of biopolymer and acetylated starch on gumminess and chewiness was evident but not constant In each group. In the mechanical characteristics such as hardness, springiness, gumminess, chewiness were indicated positive correlation coefficient, the other hand negative correlation in adhesiveness. The result of folding test was not changed in 20 days storage. At 30 days storage SB group contained the 0.6% acetylate starch showed the best point. The other hand the biopolymer added SA and SC group less acceptable, the biopolymer added SA and SC group, which were added by biopolymer and acetylated, indicated cap. 65% lower VBN value than control group. Sensory evaluation were not significantly difference in hardness, fracturability and adhesiveness but cohesiveness was higher in SC group. Gumminess was significantly higher in SA and SC group by biopolymer addition. Overall acceptability in sensory evaluation were significantly higher In SC group by biopolymer addition. Overall acceptability in sensory evaluation correlated significantly with fracturability, chewiness and gumminess. Chewiness of sensory evaluation and mechanical gumminess were not significantly correlated.
Nutrient Intakes and Serum Lipoprotein in Female NIDDM Patients
The Korean Journal of Food And Nutrition, volume 9, issue 2, 1996, Pages 116~122
This study aimed at the effect of carbohydrate level on serum glucose and lipid in Korean female 300 NIDDM patients. Mostly NIDDM appears in 50-64 years. As carbohydrate level increased, nutrient intakes increased. Most carbohydrate intakes were polysaccharides. High carbohydrate diets made blood glucose level increased. But high carbohydrate-fiber diets result lowering effect on serum LDL /HDL-cholesterol ratio and triacylglycerides. In conclusion, NIDDM patients need regular exercise and total energy intake balance. High carbohydrate-fiber diets are recommendable.
Inositol(1,4,5)triphosphate 3-Kinase의 유전자 재조합과 CCL39 Hamster Lung Fibroblasts에서 발현
The Korean Journal of Food And Nutrition, volume 9, issue 2, 1996, Pages 123~136
IPSKCDNA gene(1.8 kbp) encoding rat brain IP3K enzyme contained Not I restric site in open reading frame. The Not I sequence, GCGGCCGC, was converted to GCAGCCGC by site-directed mutagenesis. The mutated IP3KcDNA was digested with EcoR I and ligated with EcoR I-restricted psp72·Not2 vector. The resulting psp72 · Not2-IP3KCDNA was digested with the Not I restriction enzyme and then subcloned into the Not I -digested PZIP · NeoSV(X) mammalian expression vector. The PZIP · NeoSV(X) -IPSKCDNA was transfected into CCL39 hamster lung fibroblast cells. The efficiency of the expressed IPSKCDNA gene was significantly higher than expected generally, not only a mean 5-fold increase in the amount of enzyme, but also 16-fold increase in enzyme activity from tractsfected CCL39 cells by the method of Western blot using anti-lP3K antibodies. Both distribution of IPSK in various rat tissues and biochemical properties were discussed.
Antioxidative Effects of Bangah(Isodon japonicus, Hara)Leaves Extracts
The Korean Journal of Food And Nutrition, volume 9, issue 2, 1996, Pages 137~142
To develop antioxidant substances in plant, phenolic compounds in Bangah (Igodon japonicus, Hara) and antioxidative effects of cell extracts were investigated. Defatted samples of Bangah were extracted with acetone/methanol and the extracts were fractionated Into the free and bound types of phenolics. The equal amounts of fractions were dissolved In soybean oil and autoxidized at 45
for 25 days. Peroxide value and TBA values were determined every 5 days during oxidation. Changes of peroxide and TBA values showed antioxidant effects, which were lower than control during the oxidation periods. The effects of cell extracts were evaluated as high as BHT, 0.02 ppm. The antioxidative effect of insoluble-bound phenolic extract was higher than that of free. The contents of phenolic compounds in insoluble-bound fraction were also higher than free fraction.
Evaluation of the Ripening Degree and Functional Properties on Enzyme Modified cheese
Seo, Hyeong-Ju ; Hong, Jae-Hun ; Son, Jong-Yeon ;
The Korean Journal of Food And Nutrition, volume 9, issue 2, 1996, Pages 143~150
The studies was carried out to investigate ripening degree and functional properties of EMC produced with pancreatic protease and palatase ML. During production of EMC, the amounts of free amino acid and free fatty acid were increased with increasing the reaction time. The amount of total nitrogen(T-N) and water soluble nitrogen(WSN) were increased with increasing time. EMC had contents of 1.79eA T-N and 0.52o WSN at 60 min of hydrolysis time. SRI and FRI value had also a similar correlationship. On the gel filtration, 2 kinds of soluble proteining capacity was also shown in alkali solution. Furthermore the foaming stability had the same result as that of the solubility. The water absorption of EMC showed the highest level at pH 4.0 and 5.0.
Studies on the Ginseng Wine
The Korean Journal of Food And Nutrition, volume 9, issue 2, 1996, Pages 151~159
To develop a ginseng wine, the brewing conditions and sensory evalution of the wine were studied. The ginseng, ginseng marc and red ginseng marc can be made into wine by ethanol fermentation with Saccharomyces cerevisae. The results showed that the higher ginseng concentration was, the faster the brewing velocity became. The ginseng marc wine brewed with 10% ginseng marc and 25% sugar was a great favorite The results from the mixture of ginseng and ginseng marc revealed that the mute the content of ginseng was, the faster the velocity of brewing became. It took 27 days for a wine from 10% ginseng marc to be brewed Into 12% ethanol, 10% ginseng took 10days and red ginseng took 15 days. Among these, a wine from 10% ginseng was superior to others in flavor, color and taste. And the wine from 6.7% red ginseng was favorite. Contents of the favorite wine from ginseng marc were 80mg/ml of reducing sugar, 2.6 of acidity, 12% of ethanol, 28mg/ml of saponin, and it's pH was 3.5. Contents of the favorite wine from red ginseng marc were 58mg/ml of reducing sugar, 2.8 of acidity, 12% of ethanol, 44mg/ml of saponin, and it's pH was 2.8.
Studies on a Pumpkin Wine
The Korean Journal of Food And Nutrition, volume 9, issue 2, 1996, Pages 160~166
In order to develop a pumpkin wine, the brewing conditions and sensory evalution of the wine were studied. The pumpkin can be made into wine by ethanol fermentation with Saccharomyces cerevisae. When the mash was adjusted 15aA pumpkin and 25% sugar and fermented for 15 days, the product was highly evaluted in color, flavor and taste. Contents of the refined pumpkin wine were 80mg/ml of total sugar, 70mg/ml of reducing sugar, 2.1 of acidity and 12% of ethanol, and it's pH was 3.6.
Functionality and Inhibitory Effect of Soybean Hydrolysate on Angiotensin Converting Enzyme
The Korean Journal of Food And Nutrition, volume 9, issue 2, 1996, Pages 167~175
This studies were conducted to select optimal enzyme that produced hydrolysate from soybean, and to evaluated functionality of hydrolysate. Soybean powder was suspended with water and hydrolyzed by seven commercial proteases. Hydrolysate produced with protease from Bacillus subtilis showed the highest inhibition effect on the activity of angiotension converting enzyme(ACE), and the condition of enzymatic hydrolysis was 5cA substrate concentration, 0. l% enzyme concentration, 4 hour hydrolysis time. Under above optimum condition, soybean was hydrolyzed with protease from Bacillus subtilis yielding a DH (degree of hydrolysis) of about 49%. Hyrophobicity of hydrolysate was not correlated with the inhibition effect on ACE activity. The functionality of hydrolysate was significantly influenced by pH. Solubility of hydrolysate at alkali solution was greater than that at acidic solution.
Induction of Immunological Tolerance by Treatment of Ginseng Extract
The Korean Journal of Food And Nutrition, volume 9, issue 2, 1996, Pages 176~180
In order to develop new bioactive functions ginseng extract, it was studies whether the ginseng extracts on the induction of immunological tolerance In mice. Oral immunologic tolerance was induced by the secondary exposure of egg albumin + alum following gastrointestinal exposure nth egg albumin In mice, and the effect on anti EA antibody in blood, 7 cell subset in spleen were Investigated. The results obtained were as follows. EA group and EA + GE group was capable of conferring tolerance, contained a profound for 5 weeks experimental but saline group restricted to induce tolerance. GE group did not show the activity of tolerance by the first immunogens exposure, but induced the tolerance by the secondary exposure. And also spleen T cells, CD 8+ and CD 4+ were decreased. These results suggested that ginseng may affect the induction of immunological tolerance, which may be associated proliferative response of CD 4+ and CD 8+ in splenocyte.
The Sensory Characteristics of Ginseng Leaf Tea by Processing Method
The Korean Journal of Food And Nutrition, volume 9, issue 2, 1996, Pages 181~188
Chemical compositions were investigated by harvested months and produced methods. The level of crude protein and crude ash of ginseng leaf tea harvested in July was slightly higher than it harvested in September. However, the level of crude fat and carbohydrate of ginseng leaf tea harvested in September were higher than it harvested in July. The results indicated that the harvest month influenced the chemical composition of the ginseng leaf tea. Also, the level of free sugar was increased when the ginseng leaf team harvested in September was produced by FHT(fermented and then hot-air dried) or HHT(heated and then hot-air dried). The results indicated that the subjects were preferred the color of ginseng leaf tea which was harvested in July. However, they were preferred the aroma and ginseng's aroma which was harvested and produced by HHT in September. Because they responded that the ginseng leaf tea tasted too bitter, it suggested that the taste of bitterness needed to remove. Also, the astringent, the savory, after aroma, and after say cry of the ginseng leaf tea was improved with FHT or HHT, and those results obtained from September's harvest rather than July's. Therefore, the overall quality of ginseng leaf tea which was harvested in September and produced with FHT or HHT were evaluated better than it of DHT(dried on the shade and then hot-air dried).
Effect on the Change of Sugar Metabolism in Rat by Fed the Honey
The Korean Journal of Food And Nutrition, volume 9, issue 2, 1996, Pages 189~200
The purpose of this study was to find the effect of honey on the sugar metabolism In Sprague-Dawley rats. All experimental rats were fed ad libitum, for seven weeks, 68% saccharide diet anti 10% or 20% honey from acacia, sumac and miscellaneous flower honey, respectively, and sucrose. The amount of glucose in whole blood was increased in all groups fed with honey except the group fed with 10% sumac honey solution. The amount of fructosamine in serum of rat taken diet with honey solution was increased in comparison with normal group, control group, sucrose group. The amount of fructosamine in serum of rat taken diet with honey solution was high in order of sumac honey > miscellaneous flower honey > acacia honey. The amount of lactate and pyruvate in whole blood of rat taken diet with sucrose group or honey group were decreased in comparison with the normal group and control group. The amount of
-hydroxybutyrate in serum of rat taken diet with sucrose or honey was increased in comparison with the normal group, control group.
Effect on the Change of Lipid Metabolism in Rat by Fed the Honey
The Korean Journal of Food And Nutrition, volume 9, issue 2, 1996, Pages 201~212
The purpose of this study was to find an effect of honey on the lipid metabolism of Sprague Dawley rats. All experimental rats were fed ad libitum, for seven weeks, 68% saccharide diet and 10% or 20% honey from acacia, sumac and miscelllaneous flower honey, respectively, and sucrose. The food efficiency ratio of rat taken diet with honey and high fructose of control group was increased in comparison with the control group. The concentration of cholesterol in serum of rats take총 diet with and high fructose of control group was more increased in comparison with the control and normal group. The concentration of H DL-cholesterol in serum of rats taken sumac honey was increased 57.0% in comparison with the control group, but the concentration of VLDL, LDL-cholesterol in serum of rats taken diet 10PA sumac honey was decreased 48.36% in comparison with the control group. The concentration of phospholipid in serum of rats taken diet with 20% acacia or 10% miscellaneous honey was increased 24.7, 16.25%, respectively, in comparison with the control group. The concentration of free fatty acid in serum of rats taken Inlet with sumac or miscellaneous honey and high fructose was increased in comparison with the comparison with the control group. The concentration supplemented diet with acasia honey was increase in comparison with the control group. The concentration of triglyceride in serum of rat was increased by feeding of honey. The concentration of triglyceride in liver was increased, but the level of phospholipid was decreased by feeding of honey.
Determination and Application of 3-Methylhistidine Levels in Urine
The Korean Journal of Food And Nutrition, volume 9, issue 2, 1996, Pages 213~216
A modified method is given for the precolumn derivatization and subsequent high-pressure liquid chromatographic seperation of 3-methylhistidine from urine. The elution contained isocratic solution with acetonirile and 10 M sodium phosphate(pH 7.5) requires less than 7 min. The recoveries of 3-methylhlstidine from urine control were 95% to 106%. 3-Methylhistidine determinations were performed on urine samples from volunteers who were both male trained and non-trained physical undergraduates. As the result, urinary .3-methylhistidine content of volunteers increased significantly after weight training.
A Study on the Analysis of Pesticide Residue in Banana by GC/MSD
The Korean Journal of Food And Nutrition, volume 9, issue 2, 1996, Pages 217~222
We studied about analyzing carbamate pesticides, organochlorine, organophosphorus pesticides simultaneously using by GC/MSD. For this, instead of HPLC which is generally used in analyzing carbamate pesticides, GC was used and all hydrogen of -NH group in carbamate pesticides were substituted for trifluoroacetyl group which is stable at heat And eight pesticide resdidues were not detected in nine samples circulated in the city.