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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 12, Issue 4 - Dec 1980
Volume 12, Issue 3 - Sep 1980
Volume 12, Issue 2 - Jun 1980
Volume 12, Issue 1 - Mar 1980
Selecting the target year
The Effect of Sun Light on Color Bleaching of Red Pepper Powder
Chun, Jae-Kun ; Suh, Chung-Sik ;
Korean Journal of Food Science and Technology, volume 12, issue 2, 1980, Pages 82~87
The red color bleaching phenomena of red pepper powder by the exposure to sun light were studied on the various factors such as drying methods of pepper and the storage conditions of pepper powder, relative humidities, particle sizes, and the amounts and qualities of light. The surface color of red pepper was rapidly bleached by the successive daily exposures until the color retention value (capsanthin remained/original capsanthin content) reached to 0.5, while that of dark storge showed a negligible change. The color changes were related with the cumulative solar energy at various water activities
. As decreasing
below 0.5, the bleaching reaction was highly accelerated, and thereafter was slowly progressed. Sun lights transmitted by red-, yellow- and blue-gelatin filters, respectivly, bleached in different degrees and at the shorter wavelength light, the more color bleaching occurred. From this fact a red colored package film could be effectivly used for the color preservation purpose in the red pepper storage.
A Study on the Amino-Carbonyl Reaction
Yang, Ryung ; Shin, Dong-Bum ;
Korean Journal of Food Science and Technology, volume 12, issue 2, 1980, Pages 88~96
Reaction conditions in the amino-carbonyl reaction, and the effect of amino acids on the reactivity of amino-carbonyl reaction were investigated. Results obtained are as follows : 1. When the pH of the reaction mixture was increased above the isoelectric point of an amino acid, a significant increase in the color intensity was observed. 2. The color intensity increased gradually up to 1 : 1 of the molar ratio of reactants. This result was interpreted to show that sugar and free amino group combined in 1 : 1 ratio. 3. Amino-carbonyl reaction showed a significant time and temperature-dependences. The activation energy at 0.2 M glucose and 0.2 M glycine system was 37.5 Kcal/mole. 4. Among amino acids tested, glycine, lysine and
-alanine caused a significant increase in the color intensity, but acidic amino acids showed the least color intensity. The latter was interpreted to show that one of carboxyl groups of acidic amino acid has an inhibiting effect on the reactivity of the amino group. 5. The color intensity of sugars tested was in the order of xylose>arabibose>fructose>glucose>maltose>lactose.
Production of Fungal Lipids - I. On Intracellular Fungal Lipids -
Yoo, Jin-Young ; Shin, Dong-Hwa ; Yim, Ho ; Min, Byong-Yong ; Suh, Kee-Bong ;
Korean Journal of Food Science and Technology, volume 12, issue 2, 1980, Pages 97~102
Cladosporium fulvum, Aspergillus ochraceus, Aspergillus terreus and N-1 (unidentified species) were cultured on the artificial media containing sucrose as a carbon source at 20, 25 and
for 10 to 12 days. The lipids in the felts were extracted with chloroform-methanol mixture and the class composition and fatty acids of the lipid were determined. The summarized results are as follows 1. The average felts produced by each species per 100 ml of media were
for Cl. fulvum,
for Asp. ochraceus,
for Asp. terreus and
for N-1. Their crude fat contents
and 33.78 % and the fat coefficient 6.92, 8.88, 13.01 and 10.28, respectively. 2. The lipids produced by these species were mainly composed of triglyceride and the next free fatty acid in Cl. fulvum and N-1 and phospholipid Asp. ochraceus and Asp. terreus. 3. The major fatty acids of the lipids were in order of oleic, palmitic, linoleic and stearic acids in Asp. ochraceus, Asp. terreus and Cl. fulvum and linoleic, palmitic, oleic and stearic acid in N-1. The total percentage contents of these major fatty acids were over 98 % the former and over 95 % the latter. 4. The constituent fatty acids of the lipid were changed depending on the incubation temperature but hardly found a certain tendency except linoleic acid which was higher at lower temperature. 5. The total percentages of unsaturated fatty acids in the lipids were
and comparatively higher at lower incubation temperature.
Effects Diets Containing Some Red Ginseng Extracts in Rats
Kim, Hyong-Soo ; Choi, Hyun-Ju ; Lee, Hee-Ja ;
Korean Journal of Food Science and Technology, volume 12, issue 2, 1980, Pages 103~108
To study the effects of diets containing red Ginseng, rats were fed diets containing various amounts of red Ginseng for 10 weeks. The Ginseng diets were 600 mg of red Ginseng extract concentration, 1,200 mg of red Ginseng powder, 6,000 mg of red Ginseng tea, 3,000 mg of red Ginseng extract concentration, 6,000 mg of red Ginseng extract concentration, 12,000 mg of red Ginseng extract concentration per Kg of diet, and control. As results, growth rate, feed efficiency ratio, organ weight, and hematocrit value showed no statistically significant differences between red Ginseng fed animals and the controls. Serum cholesterol level and GPT were slightly lower in the experimental animals than those in the controls. These differences, however, were not statistically significant. Serum GOT activities for all experimental animals showed no statistically significant except for Group fed with 6,000 mg of red Ginseng extract concentration per Kg diet. This Group revealed significantly lower GOT activities than those of the controls statistically. No abnormalities of liver, spleen, and kidney were observed in the experimental animals.
Studies on the Nutritional Quality of Rapeseed Protein Isolates
Yang, Chang-Il ;
Korean Journal of Food Science and Technology, volume 12, issue 2, 1980, Pages 109~114
Protein efficiency ratio (PER), net protein utilization (NPU), nitrogen digestibility (ND), organ weights, and amino acid composition were investigated for rapeseed protein isolates (RPI) prepared by alkaline countercurrent extraction and isoelectric precipitation of defatted rapeseed meal (DRM). The PER values for 3 kinds of RPI obtained at pI of 6.7, 5.6 and 5.0 were 2.8, 3.1 and 2.9, and for DRM 2.5 while the NPU values for these RPI appeared to be 68, 73 and 71 %, and for DRM 56 %, respectively. Mean ND (85%), food intake (87), and weight gain (37.6) for RPI were significantly different from those of DRM (71 %, 77, and 28, respectively). There was no signicant difference in the PER among three RPI and casein (3.0), nor in the NPU among those proteins and casein (74%). These data attributed to the favorable amino acid patterns of proteins isolated which contained balanced essential amino acids in proportions which meet the requirements of human adult(FAO/WHO, 1973).
Studies on the Lipid Components of Korean Rapeseed Oil
Kang, Sook ; Lee, Kang-Hyon ; Shin, Hyo-Sun ;
Korean Journal of Food Science and Technology, volume 12, issue 2, 1980, Pages 115~121
The oils extracted with n-hexane from 6 samples of rapeseed (5 Korean samples and 1 Canadian sample) and samples of rapeseed salad oil at the market in Korea were examined. The physical and chemical characteristics of the oils were determined, and the lipid components of the oils were determined by column, thin layer-and gas liquid chromatography. The results obtained were as follows 1. The average crude fat contents in rapeseed was 43.3 % and the content of Korean was higher than that of Canadian by about 3 %. 2. The average values of specific gravity-, refractive-index, saponification value, iodine value, acid value and nonsaponifiable content of the crude oils extracted from Korean rapeseed were 0.9133, 1.4726, 103.6, 0.51 and 1.17%, respectively. 3. The average content of polar and nonpolar in total lipids were 2.7 % and 97.3 % respectively. Triglyceride was the predominant in nonpolar fraction, averaging 92.7 % of total lipids while sterol esters and diglycerides constituted 1.5 % and 1.2 % of the total. Monoglycerides, free fatty acids and free sterols were minor components of the nonpolar fraction. The polar lipids were primarily phospholipids(1.8%), but a significant amount of glycolipid (0.7%) was also found in each oil. 4. The fatty acid compositions in the total lipids showed the Korean rapeseeds averaged 46.7 % erucic, 15 % oleic, 13.4 % linoleic, 9.3 % eicosenoic and 4.3 % palmitic acids. The Canadian rapeseed, however, contained only 0.7 % of erucic acid. 5. The fatty acid compositions in nonpolar lipid fractions was similar to the pattern in those of the total lipids. But phospholipid and glycolipid fractions were lower in erucic acid content than nonpolar lipid fractions.
Kinetic Studies on Cooking of Naked and Covered Barley
Kim, Hae-Ran ; Kim, Sung-Kon ; Cheigh, Hong-Sik ;
Korean Journal of Food Science and Technology, volume 12, issue 2, 1980, Pages 122~125
The mechanism of cooking barlay (naked and covered barley) was investigated. Cooking properties of both naked and covered barley were similar. At higher cooking temperature of above
, a browning reaction occurred and no terminal point of cooking was observed. The cooking rate followed the equation of a first-order reaction. The activation energies of cooking temperatures below
were about 19,500 and 9,500 cal/mole, respectively. The cooking process of barley comprised two mechanisms: At temperatures below
the cooking rate is controlled by the reaction rate of barley constituents with water, and at temperatures above
, it is controlled by the rate of diffusion of water through the cooked portion toward the interface of uncooked core in which the reaction is occurring.
Studies on Processing and Analysis of Red Pepper Seed Oil
Kim, Jae-Cherl ; Rhee, Joon-S. ;
Korean Journal of Food Science and Technology, volume 12, issue 2, 1980, Pages 126~132
An attempt was made to remove red color and capsaicin which were contaminated in crude oil extracted from red pepper seeds with n-hexane. Both clay bleachidg and deodorization were responsible for the removal of red color. Clay bleaching was also the most effective for the removal of capsaicin, which was removed completely with 4 % clay. Capsaicin in oil was adsorbed onto the clay particles exponentially and it followed Freundlich equation :
, where x is amount of capsaicin adsorbed (mg/ml), m is amount of clay used in bleaching (%) and c is amount of residual capsaicin (mg/ml). Neutral lipid of the seed oil consisted of 95.8 % triglyceride, 1.55 % sterol ester, 1.45 % monoglyceride, 0.78 % free fatty acids, 0.2 % diglycerides and 0.15 % sterol. Major components of fatty acids in the red pepper seed oil were linoleic acid (78.79 %), palmitic acid (15.27 %) and linolenic acid content was only 0.63 % by high performance liquid chromatography.
Production of Biological Activator by Microorganisms - II. Extraction of Cellular Materials from Rhodotorula rubra -
Oh, Doo-Hwan ; Pyun, Yu-Ryang ; Ryu, Seung-Kon ; Yu, Ju-Hyun ;
Korean Journal of Food Science and Technology, volume 12, issue 2, 1980, Pages 133~139
The extraction mechanism and extraction conditions of cellular lipid of freeze-dried cells of Rhodotorula rubra YUFE 1526, which was reported as coenzyme Q producing microorganism, were studied. 1. Methyl alcohol was the most appropriate solvent for extraction of cellular lipids and the resulting total lipid was 19.17 weight %. 2. When 1 % (w/v) of freeze-dried cell was extracted by methyl alcohol, the extraction yield was 90.49 % at
for 2 hr. 3. The diffusivity varied with extraction temperature and the empirical equation was derived as follows :
4. The diffusivity of cellular lipid of Rhodotorula rubra YUFE 1526 was
5. The extraction model was well fitted on the extraction of cellular lipid.