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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
Editor in Chief :
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
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Studies on Amino Acid Composition of Korean Foods ( I ) (Amino Acid Composition of Rice Varieties Recommended to Raise)
Kim, Eul-Sang ; Im, Kyung-Ja ; Park, Hoon ; Chun, Sung-Kyu ;
Korean Journal of Food Science and Technology, volume 10, issue 4, 1978, Pages 371~375
The analysis on the amino acid composition of rice varieties including one Japonica line(Jinheung) and five other Indica-Japonica breedings (Tongil, Suwon, Iri, Ushin, Milyang) recommended to raise, have been carried out to evaluate the quality and quantity of protein of them. 1) The protein contents of 5 breedings showing higher than 8.16% of Jinheung were 9.63% in 23-Milyang, 9.45% in 326-Iri, 9.36% in 264-Suwon, 8.88% of Ushin and 8.77% of Tongil. 2) The gram of total essential amino acid per gram of total nitrogen (E/T ratio) have been 2.11 in Iri, 2.10 in Tongil, 2.04 in Suwon, 2.01 in Ushin, 1.92 in Milyang and 1.83 in Jinheung. 3) The chemical scores of proteins (A/E) were 84.8 in Tongil, 83.2 in Suwon, 80.8 in Ushin, 78.4 in Iri, 89.5 in Milyang and 94.9 in Jinheung. 4) The most limiting amino acid in Jinheung was isoleucine, while that in Tongil, Suwon, Ushin, Iri and Milyang was lysine.
Physicochemical Characteristics of Korean Wheat Varieties
Shin, Hyun-Kook ; Chang, Hak-Gil ; Ryu, In-Soo ;
Korean Journal of Food Science and Technology, volume 10, issue 4, 1978, Pages 376~379
Three Korean leading wheat varieties and three imported ones were tested to compare the domestic wheat varieties with imported ones for their grain and Sour quality. The domestic varieties were generally inferior to the imported ones in milling characteristics. The milling rate of the Korean varieties was
, while the imported one was 70%. But Jogwang, one of the Korean varieties had relatively high milling rate, 68%. Jogwang had a protein conten of 9.5%, sedimentation value of 30 ㏄ and Pelshenke value of 35 minutes. Jogwang seems likely to have a suitable quality as a soft variety and it showed somewhat better flour quality than white soft wheat, the imported soft wheat on farinogram.
Studies on the Microbial Glucose Isomerase -Part 3. Enzymatic Characteristics of Glucose Isomerase from Streptomyces spp. K-14-
Han, Moon-Hi ; Chung, Tai-Wha ;
Korean Journal of Food Science and Technology, volume 10, issue 4, 1978, Pages 380~386
Enzymatic characteristics of glucose isomerase from Streptomyces spp. K-14 were studied. The optimum pH and temperature of the enzyme reaction are
, respectively, in the presence of 5 mM
and 2 mM
. The enzyme activity was activated by both
is required for the initial activation of the isomerization reaction, whereas
was essential for the increased stability of the enzyme protein. Glucose concentration up to 60% did not affect the reaction velocity as well as the equilibrium conversion of the enzyme.
Changes in Available Lysine and Lipid Oxidized Products during the Storage of Dried Sea Eel, Muraesox cinereus
Byun, Dae-Seok ; Song, Yeong-Ok ; Pyeun, Jae-Hyeung ;
Korean Journal of Food Science and Technology, volume 10, issue 4, 1978, Pages 387~393
Lipid oxidation is one of the major factors affecting on deterioration of nutritional quality in dried fish products. In this paper, the relationship between oxidized products of lipid and brown pigments, free amino acids and available lysine during the storage of dried sea eel, Muraesox cinereus, was investigated. And the inhibiting effect of antioxidant to lipid oxidation and its role to the protein quality were also discussed. From the results, TBA and carbonyl value rapidly increased while amino-N and available lysine diminished during hot air drying. This suggests that drying conditions greatly affected to the oxidation of lipid and making amino acids 'unavailable'. TBA value increased up to 20 days, and hereafter gradually diminished. Increase in TBA and carbonyl value and formation of fat oxidative brown pigment were closely related to the loss of free amino-N and available lysine. The loss of available lysine seemed to be affected by the formation of unsaturated carbonyl compounds rather than saturated carbonyl compounds. By the treatment of antioxidant, the loss of amino acids and available lysine was somewhat retarded. This may suggests that the oxidation of lipid or oxidative browning reactions are functioning to the loss of available lysine. In antioxidant treated sample, 23% of amino-N to the total amino-N in the fresh sample was lost after 20 days storage at
while the loss of amino-N to 39% in case of the control, and afterward the value treated to be slightly reduced or remained steady.
Studies on the Aging of Beef at Adding the Proteolytic Enzyme -VI. Effects of Papain Treatment on the Enzymatic Digestibility of Beef-
Youn, Jung-Eae ;
Korean Journal of Food Science and Technology, volume 10, issue 4, 1978, Pages 394~397
In vitro digestibility study using pepsin was conducted on round muscle previously treated with papain and the change in the amounts of liberated amino nitrogen was followed during the time course of digestion procedure. The obtained results were summarized as follows. 1. As compared with control, enzyme treatment groups had higher digestibility and curtailed digestion time. 2. All the enzyme treatment groups showed the highest digestibility between 6 and 10 hours in the course of digestion procedure. 3. The amounts of liberated amino nitrogen were increased similarly to digestibility and digestion time. 4. As compared with control, enzyme treatment groups showed considerably higher amounts of liberated amino nitrogen, the liberation rate being the highest between 2 and 8 hours of digestion time.
Dehydration of Solid Food Material Immersed in Fluidized-Bed
Yu, Ju-Hyun ; Lee, Shin-Young ; Pyun, Yu-Ryang ; Yang, Ryung ;
Korean Journal of Food Science and Technology, volume 10, issue 4, 1978, Pages 398~403
Squid was dried on the fluidized-bed in the drying chamber filled with solid particles which were also fluidized with hot-air, and effects of the fluidized particles, the squid's height from the grid and the drying temperature on the drying rate and quality of the squid were observed The mechanism of moisture transfer during the falling rate period was also derived. 1. Sodium chloride was found to be the most suitable fluidized particles and at an air velocity of 3.8 m/sec, optimal fluidization state of this particle was obtained. 2. Uniform profiles of temperature were obtained at a point 4 cm above the grid and the location of squid on the fluidized-bed observed to be suitable when it was 4 cm above the grid. 3. At an air velocity of 3.8 m/sec and when the location height of the squid on the fluidized-bed was 4 cm, the optimal temperature for the drying time which is required to reduce the moisture from 80.8% to 18-22% was 8.5 hours. 4. Drying data followed the empirical equation of unsteady state diffusion
in the region of the moisture contents measured and the drying constant (m) was calculated as
. These results suggested that the migration of moisture during the falling rate period is due to a diffusion type mechanism. 5. The short constant rate period was observed in the early stage and thereafter, drying was controlled by the falling rate period, and the time ratio of the fluidized bed drying to the through circulation drying for reducing the squid's moisture contents to the same level at the same drying temperature was 1 : 1.4 6. Comparisons of fluidized-bed dried squid and sun dried squid in sale showed that there was no significant change in qualities such as external appearance and hydrogen ion concentration of dry product.
Studies on Elder Berry Utilization - Part 1. Experiments on the Utilization of Elder Berry Fruit as Oil Resources -
Shin, Eung-Tae ; Park, Kwang-Hoon ; Min, Byong-Yong ; Suh, Kee-Bong ;
Korean Journal of Food Science and Technology, volume 10, issue 4, 1978, Pages 404~408
This experiment was carried out to study the characteristics and composition of the oil extracted from elder berry seeds. The results obtained were summarized as follows. 1. The elder berry fruits are composed of
crude ash, 0.73% pectin and the fresh whole fruits bore
of its seeds on weight basis. 2. The hot pressed oil had similar flavor and taste to sesame oil, and cold, pressed one, to olive oil. Its iodine value ranged
, and its oil extraction rate from seed
. 3. The elder berry seed oil contained a high level of essential fatty acids, and the oil seed cakes,
of crude protein. These may be utilized as concentrated fodder for livestock.
Studies on Wax Esters in Marine Animals(1) -Lipid Composition of Mullet Roe Oil-
Joh, Yong-Kea ; Koh, Kwang-Bae ;
Korean Journal of Food Science and Technology, volume 10, issue 4, 1978, Pages 409~414
The total amount of lipid content in the mullet roe is 20.5%, and iodine value and unsaponifiable matters content are 118 and 38.7%, respectively. The lipid composition of the muscle, roe and liver of the mullet, Mugil cephalus, shows differences. Triglyceride, wax esters, and free fatty acids are mainly contained in the lipids of the muscle, roe and liver, respectively. The mullet roe lipids are mainly composed of 59.1% of wax esters with a trace of sterol esters, 26.9% of polar lipids with pigments, 9.0% of triglyceride plus a trace of free fatty alcohols and fatty acids, and 3.0% of sterol contaminated with a trace of fatty alcohols. The major fatty acids of wax esters are C16 : 0, 47.5%, C18 : 1, 23.0%, C16 : 3, 6.5%, C20 : 5, 4.0%, those of triglyceride are C16 : 1, 25.1%, C18: 1, 16.7%, C16 : 0, 16.3%, C22 : 1, 7.9%, C18 : 0, 5.5%, C22 : 6, 4.4%, and those of polar lipids are C16 : 0, 35.0%, C18 : 1, 24.7%, C16 : 1, 6.1%, C20 : 5, 5.3%, C22 : 6, 4.2%. The major alcohols of wax esters are 51.0% of cetyl alcohol, 18.2% of palmitoleyl alcohol, and 10.7% of oleyl alcohol, and considerable amounts of odd-numbered alcohols such as C15 : 0, C15 : 1, C17 : 0, C17 : 1 and C19 : 1 are also found.
Fractionation and Electrophoretic Pattern of Proteins in Some Korean Beans
Kang, Myung-Hee ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 10, issue 4, 1978, Pages 415~422
Some minor Korean beans including red bean, mung bean and kidney bean were subjected to proximate analysis, fractionation by the solubility method and polyacrylamide gel disc electrophoresis of proteins to obtain the following results. 1) Proximate composition of the beans showed that fat content was less than 1%, carbohydrate was about 60% and protein content was in the range of
. 2) Total globulin content of the proteins was
, a little lower than in soybean, in the order of mung bean> kidney bean> red bean. Albumin content was comparable in kidney bean, and lower in red bean and mung bean as compared with that in soybean. Glutelin content was relatively higher, being in the range of
and in the order of red bean> mung bean> kidney bean. 3) According to the electrophoretic pattern, total protein fractions extracted with pH 7.6 buffer from red bean, mung bean and kidney bean showed 9.12 and 11 bands, respectively, whereas those extracted with pH 4.8 buffer showed 13, 13 and 12 bands, respectively. Water extracts of red bean, mung bean and kidney bean showed 10, 8 and 9 bands, respectively, while albumin fractions showed 8, 9 and 7 bands and globulin fractions, 4 bands in all of three beans. The band having a Rm value of
in the globulin fraction from three beans was not observed in the water extract and appears to be specific to water insoluble globulin.
Present Status and Prospect of Starch Utilization in Japan
Suzuki, Shigeo ;
Korean Journal of Food Science and Technology, volume 10, issue 4, 1978, Pages 423~430
Since 1950 there has been a dramatic progress in rationalization of the production of sweet potato and potato starch in Japan. This enabled dextrose industry by enzymatic process to develop rapidly due to the success of enzymatic liquefaction and saccharification. Isomerization of glucose to fructose has been studied, and the immobilization of isomerases prompted its products on industrial scale in 1970. Another advance is the development of effective methods of producing high purity maltose. A malto-hexaose forming amylase was discovered in 1971 and attempts are being made for its pharmaceutical utilization. Saccharification of cellulose by cellulase has been studied. Conversion of starch to other polysaccharides is another example for the numerous Japanese activities.