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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal of Food Science and Technology
Journal Basic Information
Journal DOI :
Korean Society of Food Science and Technology
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Volume & Issues
Volume 10, Issue 4 - Dec 1978
Volume 10, Issue 3 - Sep 1978
Volume 10, Issue 2 - Apr 1978
Volume 10, Issue 1 - Feb 1978
Selecting the target year
A Study on the Change of Serum Components in Rats by Feeding the Diet with Soft Drink
Lee, Sung-Dong ; Kim, Chang-Sik ;
Korean Journal of Food Science and Technology, volume 10, issue 2, 1978, Pages 105~108
This experiment was designed to observe some influence on the serum components in rats by feeding basal diet (Protein contents: 20.0%; lipid contents: 3.5%) with soft water (Water, Carbonated cider, Cola and Fanta). Fourty male Albino rats were used as the experimental animals and the subjects were devided into four feeding group and each group was fed on the corresponding diet for six weeks. The contents of protein, lipid and cholesterol were determined in their serum. The obtained results are summarized as follows. 1) The protein contents in the serum was decreased by the feeding of the Carbonated cider, Cola and Fanta compared with Water experimental group. 2) The lipid contents in the serum was similar to each feeding experimental group. 3) The total cholesterol and ester form cholesterol in the serum were decreased by the feeding of the Carbonated cider compared with Water, but were similar to the feeding of the Cola and Fanta.
Studies on the Milling of Barley, Naked-barley & Wheat
Kim, Hi-Kap ;
Korean Journal of Food Science and Technology, volume 10, issue 2, 1978, Pages 109~111
Three kinds of domestic summer grains, barley, naked-barley & wheat were used for the assessment of ash, protein, fat, crude fiber, calcium, iron & thiamine contents in the grain-pearling and flour-milling processes at the 60%, 70%, 80%, 90% yield bases and the following results were obtained. 1) Ash, protein, fat, crude fiber, calcium, iron & thiamine contents of milled grains were proportional to the milling yield in grain-pearling and flour-milling processes. 2) In the case of pearled barley, the average content of ash was 0.83%, protein was 1.31%, fat was 0.40%, crude fiber was 0.75%, calcium was 3.03mg%, iron was 2.40mg% and thiamine was 0.14% lower than the barley flour at the same level of milling yield. 3) In the case of pearled naked-barley, the average content of ash was 0.41%, protein was 1.96%, fat was is 0.33%, crude fiber was 0.84%, calcium was 4.54mg%, iron was 1.19mg% and thiamine was 0.10mg% lower than the naked-barley flour at the same level of milling yield. 4) In the case of pearled wheat, the average content of ash was 0.28%, protein was 2.25%, fat was 0.05%, crude fiber was 0.25%, calcium was 4.31mg%, iron was 0.12mg% and thiamine was 0.15mg% higher than the wheat flour at the same level of milling yield.
A Study on Quality Changes of Domestic Frying Oils by Thermal Oxidation
Chang, You-Kyung ; Lee, Joung-Won ; Kim, Teak-Je ;
Korean Journal of Food Science and Technology, volume 10, issue 2, 1978, Pages 112~118
Four domestic frying oils (soybean, corn, rapeseed and rice bran oil) were studied on their changing properties according to thermal oxidation by means of chemical analysis of their compositions and measurements of various physical and chemical properties. The content of linoleic acid which is an essential unsaturated fatty acid and the total amount of unsaturated fatty acids were highest in soybean oil (53.2% and 80.3% respectively) among the unheated frying oils and the degree of its thermal degradation was lowest during the continuous heating period for 48 hours at
. However in general, the contents of unsaturated fatty acids were sharply decreased by thermal oxidation whereas the saturated fatty acid contents ranging 10-17% were not changed considerably, which largely agreed with the results of iodine value measurements. The free acid and peroxide values were also lowest in soybean oil (0.09 and 5.6 respectively) among the unheated oils whereas an anomalously high free acid value was observed in rapeseed oil (54.8) which was packed in unleveled glass bottles. Such a high value is probably ascribed to the photo-catalyzed oxidation during storage. The viscosity measurements have shown similar values before heating, but after thermal oxidation for 32 hours the rapeseed and rice bran oils became too thick to measure viscosity by capillary flow method with heavy darkening in color.
Studies on the Lipid Components of Ginkgo Nut
Chung, Ann-Suk ; Shin, Hyo-Sun ;
Korean Journal of Food Science and Technology, volume 10, issue 2, 1978, Pages 119~123
Lipids, extracted with chloroform-methanol (2:1 by vol.) and purified, from nut and leaf of Ginkgo biloba were identified and quantitatived by column, thin layer and gas liquid chromatography. The results were summarized as follow: 1) The total content of purified lipids in the nut and leaf on the fresh weight basis were 1.32% and 2.24%, respectively. 2) The lipid fractions in the nut obtained by silicic acid colum chromatography were found to be composed of about 89% neutral lipids and about 10% compound lipids, and in the leaf were found to be composed of about 28% neutral lipids and about 72% compound lipids. 3) Among the neutral lipid fractions, triglycerides (86.2%) were the major component in the nut, but esterified sterols (53.3%) were the major component in the leaf. 4) The main fatty acids of the total lipids were oleic(37.5%) and linoleic acid(44.5%) in the nut, but linolenic(45.2%) and palmitic acid (25.1%) were main fatty acids in the leaf. The patterns of fatty acid composition of the neutral lipid fractions in the nut and leaf were found to be similar, and oleic, linoleic and palmitic acid were the predominant. A large amount of oleic and linoleic acid in the glycolipid fractions was found in the nut compared with those in the leaf, but linolenic acid content in the leaf was significantly higher than in the nut. And patterns of fatty acid composition of the phospholipid fractions in the nut and leaf were found to be similar to that of glycolipid fractions.
Effects of Spices on the Growth of Lactic Acid Bacteria
Yoo, Jin-Young ; Min, Byong-Yong ; Suh, Kee-Bong ; Hah, Duk-Mo ;
Korean Journal of Food Science and Technology, volume 10, issue 2, 1978, Pages 124~135
This study was undertaken in order to examine the effect of ginger, gerlic and red pepper, usually used as the ingredients of Kimchi, on the growth and acid production of Lact. plantarum ATCC 8014 and Lact. fermenti ATCC 9338 during incubation in the medium containing different amount of each extract. The results obtained are as follows: 1. The effects of ginger extract a. The growth of Lact. plantarum ATCC 8014 and Lact. fermenti ATCC 9338 tended to be stimulated as the amount of extract added into the medium increased in a certain amount (3.64mg soluble solid/ml). b. The pH of the culture medium of Lact. plantarum ATCC 8014 became lower to some degree and acid production tended to be stimulated but acid production of Lact. fermenti ATCC 9338 tended to be suppressed as the amount of extract added in a certain amount (3.64mg soluble solid/ml) increased. 2. The effect of garlic extract a. The growth of Lact. plantarum ATCC 8014 and Lact. fermenti ATCC 9338 tended to be stim ulated as the amount of extract added in a certain amount (31.7 mg soluble solid/ml) increased. b. The acid production of Lact plantarum ATCC 8014 was suppressed (p<0.01) and drop in pH was suppressed (p<0.05) as the amount of extract added in a certain amount increased. In case of Lact. fermenti ATCC 9338, the acid production t ended to be suppressed also. 3. The effects of red pepper extract a. The growth of Lact. plantarum ATCC 8014 and Lact. fermenti ATCC 9338 tended to be stimulated as the amount of extract added in a certain amount (14.5 mg soluble solid/ml) increased.
Biological Properties of Protoplasts Produced by Sucrose-induced Autolysis of Clostridium saccharoperbutylacetonicum
Choi, K.H. ;
Korean Journal of Food Science and Technology, volume 10, issue 2, 1978, Pages 136~142
The young cells of Clostridiunm saccaroperbutylacetonicum were rapidly autolysed by exposing them to the hypertonic solution of sucrose(0.3-0.6M) without any other supplement to decompose the rigid cell wall. The cells were converted into the spherical cells by lysis. The spherical cells had following properties: (1) they were absent in the cell wall and osmotically fragile. (2) they were stabilized in the existence of 0.4M sucrose and 5mM
(3) they were resistant against adsorption of phage particles. (4) they allowed infection of the isolated phage DNA and produced progeny phage particles. (5) they were able to biosynthesize their macromolecules for a few hours according to a balanced manner of biosynthesis. (6) they were able to produce the bacteriocin particles by mitomycin C treatment. (7) they were unable to multiply. These results were all in the level of typical properties of bacterial protoplasts. It was apparent that the spherical cells formed by lysis occcurring by treatment with hypertonic sucrose were protoplasts.
Soyprotein Fiber Formation
Byun, Si-Myung ; Kwon, Jong-Hoon ; Kim, Chul-Jin ; Lee, Yang-Hee ;
Korean Journal of Food Science and Technology, volume 10, issue 2, 1978, Pages 143~150
In our previous report (Korean J. Food Sci. Technol., 9, 123. (1977), functional properties of soyprotein isolates prepared from defatted soybean meal were studied. Using those properties soyprotein fibers, which may be acceptable as meat analogs, were prepared with protein spinning apparatus. Soyprotein can be converted into the suitable form for the spinning by denaturation with alkali (0.6%) and continuous fibers were spun by extruding spinning solution into an 20% NaCl-1 N acetic acid coagulating bath. The process for producing soyprotein fibers on a bench scale was described and break strength, break elongation and textural parameters of the fibers formed were evaluated. The possible scheme of formation of soyprotein fibers was discussed.
Feeding Studies in Rats with Confectionery Products Containing Ginseng Extract
Kim, Hyong-Soo ; Lee, Hee-Ja ; Cho, He-Chong ;
Korean Journal of Food Science and Technology, volume 10, issue 2, 1978, Pages 151~156
Ginseng jellies and candies were prepared by adding Ginseng extracts as final concentration of 0.5% and 1% for jellies and 0.7% for candies. Feeding experiments of the diets containing Ginseng extract were carried out for evaluation in respects of growth rate, feed efficiency ratio, organ weight change, hematocrit value, and blood cholesterol content by feeding rats for 6-week. The results of Ginseng supplemented diets were not significantly different from those for the control. Liver, spleen and kidney cells of Ginseng products feeding rats appeared no abnormalities to compare to the control rats.
Physicochemical Properties of Tongil(Indica type) and Paldal (Japonica type) Rice Starch
Kim, Sung-Kon ; Hahn, Tae-Ryong ; Lee, Yang-Hee ; D'Appolonia, B.L. ;
Korean Journal of Food Science and Technology, volume 10, issue 2, 1978, Pages 157~161
Physicochemical properties of rice starches from Paldal(japonica type) and Tongil(indica type) were investigated. There were no significant differences in water-binding capacity, blue value and amylose content between the two starches. Paldal starch showed a higher value for-swelling power than Tongil starch. Amylograph data showed that both Paldal and Tongil starches had similar paste viscosities except setback in which Tongil starch showed a higher value. No significant differences were observed for intrinsic viscosity and glucose units per segment between Paldal and Tongil amylopectin fractions. However, the intrinsic viscosity for Tongil amylose was considerably higher than Paldal amylose. The rate of retrogradation of Tongil starch gels at
was faster than Paldal starch gels.
Protein Isolates from Rapeseed: (Countercurrent Extraction and Isoelectric Precipitation)
Yang, Chang-Il ; Koh, Jeong-Sam ; Kim, Kye-Sic ;
Korean Journal of Food Science and Technology, volume 10, issue 2, 1978, Pages 162~172
We have studied to develop a process for the preparation of protein isolates free of isothiocyanate and oxazolidine-thione when defatted meal was extrracted with a cold alkaline solution at pH11.0. The rapeseed protein isolates were separated at
using 1% sodium algiante of 500 cps as a precipitation aid, also. The proteins had original colors, namely, a grey curd at pH 6.7, a light cream at pH 5.6 and a yellow cream at pH 5.0, The purity and the color was improved by washing with water and freez-drying with acetone, not at room temperature. A countercurrent procedure was a prerequisite for a continuous large scale production of protein isolates.
Studies of Sausages in Korea -Comparison of Nutritive Components of Korean Commercial Sausages and Foreign Sausages-
Woo, Soon-Ja ; Lee, Hye-June ;
Korean Journal of Food Science and Technology, volume 10, issue 2, 1978, Pages 173~180
The sensory test and analysis of the proximate composition and hydroxyproline content of 4 kinds of Korean commercial sausage products (Beef, Hamburger, Frank, Hotdog) were carried out and the results were compared one another. The qualities of these sausage products were compared one another. The qualities of these sausage products were compared on the basis of the nutritive value of foreign sausages and according to the Korea Food Law. The results obtained were as follows. 1. The general conclusion drawn from the results of the proximate analysis was that the average composition of commercial sausages was adequate in view of the limits set by the Food Law. 2. The evaluation factors of sausages based on moisture-to-protein and protein-to-fat ratios were proposed tocompare the qualities of Korean commercial sausages with those of foreign commercial sausages. 3. Content of collagen as connective tissues in total protein of Korean commercial sausages were
. The results of the present study appeared to suggest that meat contents of Korean commercial sausages used in this study were less than those of foreign sausages. 4. Among the 4 different kinds of sausages studied the qualities of Frank sausages were the best whereas those of Hotdog sausages were of the lowest quality. Beef sausages appeared better than Hamburger sausages from the view point of nutritive components.
Study on the Changes in Saponins from Ginseng Callus by Tissue Culture -Part 1. Comparison of Saponins from Callus Tissue and from the Root of Ginseng Plant-
Yang, R. ; Choi, Y.C. ; Kim, H.J. ; Lee, S.C. ; Park, S.H. ;
Korean Journal of Food Science and Technology, volume 10, issue 2, 1978, Pages 181~188
To study on the changes in saponins from callus mass by tissue culture, the callus was derived from the petiole of Korean Ginseng (Panax Ginseng C.A. Meyer) and cultivated on Murashige and Skoog's agar medium supplemented with 2.4-dichlorophenoxyacetic acid and kinetin for 8 months. Then, well-grown callus was analyzed for its components estimation. The results obtained are as follows: (1) When saponins isolated from callus mass were chromatographed on a silca gel plate, and determined by the thinchrograph TFG-10, the ratio of Rb, c to Rg(f) in saponins was 2.16 to 1 and Rb, c, d to Re, g (f) was 1 to 1.63, while in the case of saponins from the root of Panax Ginseng grown by soil culture, the ratio of Rb, c to Rg(f) was 1.03 to 1 and the ratio of Rb, c,d to Re, g(f) was 1 to 1.17. (2) Sapogenins were obtained from the hydrolysates of saponins, and determined by thinchrograph TFG-10. The ratio of panaxadiol to panaxatriol in sapogenins from callus saponins was 2.66 to 1, while the ratio of panaxadiol to panaxatriol in sapogenins from ginseng root saponins was 1.86 to 1. From the results above mentioned, we concluded that the relative contents of sapogenins in saponins from callus mass by tissue culture were different from those in saponins from ginseng root by soil culture.
Effects of the special media on the mycelium growth in Agaricus campestris(II)
Cho, So-Nam ; Hwang, Kyu-Chan ;
Korean Journal of Food Science and Technology, volume 10, issue 2, 1978, Pages 189~193
Effects of the special media on the mycelium growth in Agaricus campestris has been studied. The results are summarized as follows; 1. The mycelium growth of Agaricus campestris were considerably Stimulated on the Carrot (Dancus carota L.) basal medium which was added 4ml. of carrot extract, Cucumber(Cucumis sativus L.) basal medium added 3ml of cucumber extract, and Radish (Rhaphanus sativus L.) basal medium added 3ml. of radish extract during the culture for 144 hours. 2. The mycelium of Agaricus campestris on the media which was added the several kinds of vegetable extracts shows a lot of growth for 144 hours. The orders are as follows; Carrot basal medium(4ml/100ml)>Cucumber basal medium (3ml/100ml)>Radish basal medium (3ml/100ml)>Lettuce basal medium (2ml/100ml)>Cabbage basal medium (2ml/100ml). However, the Lettuce (Lactuca scariota L.) basal medium and the Cabbage (Brassica chinensis L.) basal medium among these five media are no significant differences.
Studies on the Utilization of Plant Pigments -I. Isolation and Identification of Anthocyanin Pigments in Ganges Amaranth-
Yoon, Tai-Hyeun ; Lee, Sang-Jik ; Kim, Kwang-Soo ;
Korean Journal of Food Science and Technology, volume 10, issue 2, 1978, Pages 194~202
In order to evaluate the utility of the anthocyanin pigments in Ganges Amaranth as an edible pigment, this study was designed to isolate and identify the anthocyanins. The anthocyanins present in leaves of Ganges Amaranth were extracted with 0.1% HCl in methanol. The extracted pigments were purified by organic solvent treatment and Amberlite CG-400 Type cation exchanger, and then separated into individual pigments by paper chromatography with n-butanol-formic acid-water(100:25:60, v/v) as a solvent system. The separated pigments were identified by their Rf values, sugar moieties, complete hydrolysis and spectral characteristics in the visible and ultraviolet regions. The amounts of individual anthocyanins were also determined. The results obtained from these experiments were as follows. 1. Chromatograms of the Ganges Amaranth extract developed with BFW yielded three anthocyanin bands. The two of the anothocyanin bands were tentatively identified as malvidin-3-glucoside(acylated with caffeic acid) in band 1 and peonidin-3-glucoside (acylated with caffeic acid) in band 2. But the anthocyanin in band 3 was not identified due to extremly low concentration. 2. The amount of total anthocyanins was 101.57 mg/100g fresh weight of leaves in which 82.15 mg of malvidin-3-glucoside (acylated with caffeic acid) and 27.20 mg of peonidin-3-glucoside(acylated with caffeic acid) were contained per 100g fresh weight. Maividin-3-glucoside acylated with the acid was, therefore, the most abundant pigment in the Ganges Amaranth.
Chemical Changes in the Lipids of frozen Mackerel ordinary Muscle during low Temperature Storage
Ahn, Myung-Soo ; Chung, Tae-Yung ; Lee, Sang-Kyun ;
Korean Journal of Food Science and Technology, volume 10, issue 2, 1978, Pages 203~208
A study was made on the changes in Acid Value (AV) and Peroxide Value (POV) of the Mackerel ordinary muscle during low temperature storage. Three different samples were used-natural (control), ascorbic acid (As. A)-added and NaCl-added. The samples were stored at the temperature of
during 75days immediately after quick freezing at
The change in the amount of fatty acids was also measured by means of GLC method. 1. In comparison with the control, the As. A -added showed lower AV and POV, whereas the Nacl-added gave higher values. 2. Among the various fatty acids, which are constituents of the fish lipids, the amount of palmitic acid (16:0), stearic acid (18:0), and oleic acid (18:1) had been increased during the storage, while there had been steady decrease in the amounts of unsaturated fatty acid such as linolenic acid (18:3), arachidonic acid (20:4), clupanodonic acid (22:5), and docosahexaenoic acid (22:6). 3. For the first 30 days after freezing, the decreasing rates of the amounts of docosahexaenoic acid in three samples of the As. A-added, the control, and the NaCl-added-were 7%, 14% and 36% respectively. However, after 45 days these samples showed the same decreasing rates of more than 57 percent.
Studies on Naringinase Produced from Aspergillus nidulance -Part III. Preparation and Properties of Immobilized Naringinase-
Bai, Dong-Hoon ; Pyun, Yu-Ryang ; Yu, Ju-Hyun ;
Korean Journal of Food Science and Technology, volume 10, issue 2, 1978, Pages 209~214
Naringinase produced from Aspergillus nidulans was immobilized in acrylamide gel by the entrapping method and its characteristics were studied. Optimum acrylamide concentration was 10%, but N.N'-methylene bisacrylamide concentration had no influence on the final enzyme gel activity. The suitable amount of enzyme dissolved in the polymerization reaction mixture was 126 units/ml. Optimum pH of immobilized enzyme was 5.0 which was the same as that of free enzyme. However, immobilized enzyme showed a higher optumum reaction temperature, markedly increased pH and temperature stability. In a packed-column reactor, the observed reaction rate was increased proportionally to flow rate up to 5ml/min., but independent above 6ml/min.. Activation energy of the immobilized enzyme was 13.01 Kcal/mole, and the energy required for the thermal inactivation was 39.4 Kcal/mole. The apparent Km for 100 mesh gel was
Studies on the Production of Watermelon and Cantaloupe Melonjuice
Shin, Dong-Hwa ; Koo, Young-Jo ; Kim, Choung-Ok ; Min, Byong-Yong ; Suh, Kee-Bong ;
Korean Journal of Food Science and Technology, volume 10, issue 2, 1978, Pages 215~223
In Korea, the annual production of watermelon and cantaloupe melon is around 110,000 to 170,000 Metric Tons, and as the fruit does not keep well, studies were conducted to determine the feasibility of preservation in the form of natural juice or lactic fermented juice. The results obtained in these studies are summarized as follows: (1) The average yield of juice obtained from watermelon was 56.2%, and from cantaloupe melon 65.8%, of the fresh weight. (2) The colloidal components of watermelon juice separated from the juice by sedimentation within 24 hours. Cantaloupe melon juice gave a stable colloidal dispersion. (3) No change in the colour of the juices was detected by sensory evaluation or instrumental methods after they were treated at
for 5 minutes. (4) The addition of canesugar to give a total solids content of 11/13 Brix gave juices which were preferred by most tasters. (5) Lactic fermentation of natural juices pasteurised at
for 5 minutes, and inoculated with a pure culture of lactic acid bacteria proceeded without interference from competing microorganisms. (6) Sensory evaluation of lactic fermented juices indicated that 60% of tasters found the juices as acceptable or better than commercial fruit nectars at present on the market. (7) Taste panels showed a preference for natural melon juices over the lactic fermented juices. (8) The peroxidase activity of cantaloupe melon juice was higher than that of watermelon juice, with juice extracted from the core of the fruit showing a higher activity than that from other portions of the tissue. (9) Two types of peroxidase, of differing heat stability were detected in both juices. The more heat stable peroxidase had a decimal reduction time of 40 minutes at
and a z value of
Study on Heat Resistant Putrefactive Spore Formers in Korean Soil and Processed Foods -Part 1. Survey on regional distribution of spore forming bacteria-
Koo, Young-Jo ; Shin, Dong-Hwa ; Kim, Choung-Ok ; Min, Byoung-Yong ;
Korean Journal of Food Science and Technology, volume 10, issue 2, 1978, Pages 224~230
Heat resistant putrefactive microorganisms causing spoilage of canned and processed foods were surveyed in the compost on mushroom growing bed, casing soil, raw mushrooms and canned products before sterilization at canneries located at 8 places including Buyo in Chung-Cheung-Do and monitored the total count and spore formers from the sample taken. The 9 strains of most severe heat resistant among the selected 140 spore formers were selected and determined D and Z value by TDT method. The most strong heat resistant strain was No. F-10, facultative thermophile, which was isolated from raw mushroom in Buyo area and it's Z value was
(M/15 phosphate buffer solution) and
was 6.6 min.
Preparation of Cheese-like Product Using Soybean Milk
Yu, Ju-Hyun ; Shin, Won-Cheol ; Pyun, Yu-Ryang ; Yang, Ryung ;
Korean Journal of Food Science and Technology, volume 10, issue 2, 1978, Pages 231~236
It has been investigated that preparation of cheese-like product from defatted soybean milk and changes during 6 weeks' ripening. Obtained results were as follows: 1. Defatted soybean milk was fermented at
for 4 hours with Streptococcus lactis YUFE L-4 without addition of any other carbon sources. 2. Optimum concentration of coagulant such as
were 0.0125M and 0.0375M, respectively. 3. Coagulating time for 30 minutes was sufficient to make curd. 4. Optimal reaction temperature for coagulating were
. 5. After 6 weeks' ripening, moisture content was approximately
. Water and 10%-TCA soluble nitrogen contents of soybean cheese with Asp. saitoi protease were higher than those of Mucor rennet. Water soluble nitrogen content of Asp. saitoi protease cheese was 50.5% and 10%-TCA soluble nitrogen was 27.5%.
Studies on the Manufacture and Production of Enzyme Utilizing for Food Industry -Development of the powerful microbial pectic enzyme utilizing for the clarification of fruit juice-
Chung, Man-Jae ;
Korean Journal of Food Science and Technology, volume 10, issue 2, 1978, Pages 237~244
Among the strains isolated form the various sources, the strain AC-12 producing a powerful pectinase was selected by the extensive screening test. The selected strain was indentified and its toxicity investigated. The conditions of the pectinase production, the characteristics of the purified enzyme and the clarification effect on the apple juice were studied. 1. The selected strain AC-12 was identified by the classification method of paper and fennel and named as Aspergillus sp. AC-12. 2. As a result of the breeding test of the white mouse, no toxicity was found from this enzyme. 3. The yield of pectinase in the medium of defatted rice bran was much better than that in the medium of wheat bran. 4. The optimum conditions for the culture of the strain in the medium of defatted rice bran were that the cultural time was 72hrs, the amount of water to be added about 80%, temperature
. 5. The yield of pectinase was slightly increased by the addition of pectin to the medium of defatted rice bran and by the addition of pectin,
to the medium of wheat bran, respectively. 6. The optimum conditions for the enzyme activity were pH
. The enzyme was stable below
, respectively. But above
this enzyme was abruptly inactivated. The activity was slightly increased by the addition of
7. It was regarded that the opimum temperature for the clarification of the apple juice was
, the optimum pH 3.0 and the optimun concentration of the enzyme 0.1%, and the apple juice was almost clarified by the reaction at
for 60 minutes.
Studies on Polyphenol of Ginseng -1. Comparison of Polyphenol pattern of various Ginseng products & Acanthopanax with Gas chromatogram-
Lee, Sung-Woo ; Kozukue, Nobuyuki ; Bae, Hyo-Won ; Lee, Jong-Hwa ;
Korean Journal of Food Science and Technology, volume 10, issue 2, 1978, Pages 245~249
Gas chromatogram of standardized samples for 10 different kinds of polyphenol components, which contained universally in common vegetables and fruits, and those of polyphenol extracts from various ginseng products and Acanthopanax, were revealed, respectively. The consequent results are as follows; 1. There were practically no obvious difference in the polyphenol pattern among white ginseng with skin of either Korean, American, Canadian products, or Korean red ginseng. There was, however, no coincidence in
as indicated by peaks of polyphenol pattern for these ginseng products with those expressed by the standard samples. 2. A great similarity existed in the polyphenol pattern between white ginseng and red ginseng extracts, but the number of peaks for the ginseng extracts was far less than dried ginseng. 3. The polyphenol patterns of Russian and Korean Acanthopanax showed a similarity. However, the polyphenol pattern as represented by Acanthopanax was considerably different from that of ginseng products, especially chlorogenic acid which was not present in the ginseng products was identified in Acanthopanax.
Effect of Methyl Silicone, TBHQ and BHA/BHT on Frying and Storage Stabilities of the Vegetable Salad Oil in High Density Polyethylene Bottles
Rhee, Joon-Shick ;
Korean Journal of Food Science and Technology, volume 10, issue 2, 1978, Pages 250~257
Functional additives such as methyl silicone, TBHQ and BHA/BHT have been evaluated for their effects on storage and frying stabilities of the vegetable salad oil. All test results strongly suggest that methyl silicone improved the frying stability and TBHQ improved the storage stability. BHA/BHT improved neither storage stability, nor frying stability of the vegetable saladoil. Based on the test results, it is recommended that methyl silicone in the range of
and TBHQ in the range of 200ppm be added to the vegetable salad oil for the improvement of frying and storage stabilities.
Studies on the Constituents of the Chicory Root
Kim, Taik-Young ; Yoon, Young-Jin ; Lee, Kyung-Woong ;
Korean Journal of Food Science and Technology, volume 10, issue 2, 1978, Pages 258~262
Proximate composition, minerals and fatty acid in dried chicory root (moisture content 7.0%) are analyzed and subsequent results are as follows: Crude protein, crude fat, crude fiber, total sugar and ash content in chicory root are 8.6%, 1.6 %, 6.9%, 58.5% and 4.2%, respectively. Mineral content of Ca, P, Fe, Mg and Si in the root are 1,560, 180, 10,600 and 180 mg%, respectively. Other minerals such as K, Na, Al, Zn, Ag, Cu and Ti are also determined. Unsaturated fatty acid content in total fat of the root is 65.4%, Particularly high in linoleic acid. Uridine-5'-diphospho-glucose, as sole nucleotide-sugar in the root, was detected.
Relationship between The Age and Chemical components of Ginseng Root's Portion(Panax ginseng C.A.Meyer)
Lee, C.H. ; Nam, K.Y. ; Choi, K.J. ;
Korean Journal of Food Science and Technology, volume 10, issue 2, 1978, Pages 263~268
To find out the possible variation in chemical composition among ginseng products, the amount of saponin, extract and other basic components in different age and portion of ginseng roots(Panax ginseng Meyer) were investigated and compared with. (1) Great difference in the amount of ash, crude protein, fiber, fat, total sugar and reducing sugar was observed among different portion of the root comparing with those of different age of the root. That of ash, crude fiber, saponin and extract produced was higher in epidermis, fiber roots and subterranean stems, while that of crude protein, total sugar, panaxadiol/panaxatriol was higher in central portion and branch of the root. (2) The amount of extract produced was affected by the solvent used. Higher amount was obtained when water was employed. It was decreased as the increase of the concentration of alcohol solvent. Futhermore, the composition and physical properties were greatly varied by the concentration of alcohol solvent. (3) The amount of total-N,
, and ash was higher in two to three years old roots, while those of crude
crude fiber, and total sugar was higher in order roots. No difference was found in amount of MgO, Fe, Zn, and Na among age of the root.
Enzyme Purification Using Affinity Chromatographic Technique
Byun, Si-Myung ; Baik, Ok-Ryun ;
Korean Journal of Food Science and Technology, volume 10, issue 2, 1978, Pages 269~277
Economic Feasibility for the Commercialization of Food Irradiation in Korea
Choi, Eon-Ho ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 10, issue 2, 1978, Pages 278~286