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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
Effects of an In-package Oxygen Scavenger on the Stability of Deep-fried Instant Noodle
Ma, Sang-Jo ; Kim, Dong-Hoon ;
Korean Journal of Food Science and Technology, volume 12, issue 4, 1980, Pages 229~234
Deep-fried instant noodle was prepared on a laboratory scale (150 units). A part of the noodle was packed in gas-proof laminated film bags with a small package of an oxygen scavenger made from Fe-powder and a 150 ml of air in each bag(Sample 1). Another part was packed in ordinary laminated film bags (Control), and the rest was vacuum-packed (74 mmHg) in the gas-proof film bags (Sample 2). All samples were placed in an incubator kept at
for 45 days. Oxygen-removing power of the scavenger, and peroxide and thiobarbituric acid values of the samples were determined regulary. The results of the study are as follows: 1. The residual oxygen concentration of the bags in Sample 1 decreased from the original 21% to less than 0. 5% after 48 hr. 2. POVs of Control, Samples 1 and 2 after 45 days were
fat respectively. It was noteworthy that the POV of Sample 1 did not change significantly during the storage period. The scavenger seemed very effective in retarding the POV development of Sample 1. 3. TBA values of Control, Sample 1 and 2 after 45 days were
. As in the case of POVs, the samples packed with the scavengers exhibited consistently smaller TBA values than the vacuum-packed samples in later stages of the storage period.
Antioxidant Activity of Various Solvent Extracts Obtained from A Maillard-type Browning Reaction Mixture
Won, Jong-Tai ; Kim, Dong-Hoon ;
Korean Journal of Food Science and Technology, volume 12, issue 4, 1980, Pages 235~241
Equal portions of a Maillard-type browning mixture (0.2 M glucose+0.2 M glycine), heated at
for 12 hr, were extracted with the same amounts of eight solvents, respectively. The extracts were then dissolved in equal amounts of an edible soybean oil, and the resulting substrates and a portion of the soybean oil (Control) were stored in an incubator kept at
for three weeks. Peroxide values and TBA values of Control and the substrates were determined regularly during the storage period. The POVs of Control and the substrates containing acetone, benzene, chloroform, ethanol, diethyl ether, methanol, methylene chloride, and petroleum ether extracts after 12 days of storage were respectively
. The TBA values after 16 days of storage were respectively
. The induction periods (arbitrarily taken as the time in hours for a substrate to reach a peroxide value of 30 m. mole/kg oil) of Control and the substrates were respectively 193, 280, 252, 220, 478, 229, 455, 217, and 214 hr. The antioxidant activity of each extract estimated on the basis of the length of the induction periods was, in decreasing order, as follows; ethanol>methanol>acetone>benzene>diethyl ether>chloroform, pertroleum ether, methylene chloride.
Studies on the Production of Elderberry Wine
No, Hong-Kyoon ; Kim, Dong-Seok ; Yu, Tai-Jong ;
Korean Journal of Food Science and Technology, volume 12, issue 4, 1980, Pages 242~253
This experiment was carried out to evaluate the possibility of wine-making with Elderberry cultivated in Korea. The results obtained are summarized as follows: 1. The Elderberry fruits were composed of 82.8% moisture, 0.82% crude fat, 3.73% crude protein and 0.83% crude ash. 2. The Elderberry juices were composed of 9.2% sugar, 0.62% total acidity (as tartaric acid), pH 4. 46 and the percentage juice extraction ratio from fruits was 61.4%. 3. In fermentation experiments carried out with two strains, Saccharomyces cerevisiae ellipsoideus showed better characteristics for wine-making than Saccharomyces cerevisiae montrachet. 4. In fermentation experiments carried out with Saccharomyces cerevisiae ellipsoideus under different storage conditions, frozen fruits showed better characteristics for wine-making than dried fruits. 5. In fermentation experiments carried out with Saccharomyces cerevisiae ellipsoideus under different pressing times, red wine and pink wine showed little difference. 6. The results of organic acid contents determined by gas chromatography showed that citric acid was the main acid for frozen fruit, and lactic acid for both dried fruit and wines. 7. Sensory evaluation showed that the wine pressed at the 3rd day had the best palatability but the wine fermented with the dried fruits had the worst among the tested.
Studies on the Enzyme from Arthrobacter luteus Accelerating the Lysis of Yeast Cell Walls -II. Separation of the Factor Accelerating the Lysis of Yeast Cell Walls from the Preparation of Crude Zymolyase and Partial Purification of the Zymolyase with the Sephadex G-75 Gel-
Oh, Hong-Rock ; Shimoda, Tadahisa ; Funatsu, Masaru ;
Korean Journal of Food Science and Technology, volume 12, issue 4, 1980, Pages 254~262
A series of experiment were carried out to separate the factor accelerating the lysis of cell wall of
from the preparation of crude zymolyase obtained from Arthrobacter luteus. An attempt was also made to purify the enzyme which is essential for the study on the separation of the factor. The results are summarized as follows: 1. Crude zymolyase was fractionated 5 peaks
containing three peaks
passed through the column by the chromatography on Biogel CM-30. 2. Among the five peaks, peak E (protease fraction) was found to contain the factor accelerating the lytic activity of the zymolyase. 3. L-c fraction purified in almost free form from the nonlytic
, 3-glucanase, protease and inert protein by the affinity adsorption chromatography with Sephadex G-75 gel was obtained from zymolyase fraction (peak D). When it was subjected to polyacrylamide gel disc electrophoresis, only one clear protein band was observed at pH 4. 5, but still detected two or more band at pH 8. 3.
Studies on the Preparation of Food Proteins from Castor Bean Protein
Yoon, Joo-Ok ;
Korean Journal of Food Science and Technology, volume 12, issue 4, 1980, Pages 263~271
Detoxified and deallergenized castor bean protein isolate was prepared from defatted castor bean pomace for use in animal feedstuffs and human foods. Succinylation and acetylation of the
groups of the protein improved markedly the water solubility of the protein at
. The results of the amino acid analysis of the protein isolate revealed that the sulfur-containing amino acids and L-lysine were limiting amino acids and that succinylation and acetylation caused some little loss of the amino acid content. The L-methionine enriched plastein was synthesized from the protein isolate or the acylated protein isolates and DL-methionine ethyl ester by one step process with papain. By this method the extent of incorporation of L-methionine was about 50%. Pepsin hydrolyzed both unmodified and modified protein isolates at the same rate (about 92%). Tryptic hydrolysis, however, was less for the succinylated protein isolates (about 42%) and less for the acetylated protein isolates (about 26%). The protein efficiency ratio of L-methionine enriched protein isolate (about 2.5 weight %) was 90% that of reference casein. The protein efficiency ratio values of succinylated (88%) and acetylated (84%) protein isolate were 55 and 69% of reference casein, respectively.
The Destruction of Bacterial Spores Upon Compressional Pressure
Lee, Cherl-Ho ; Kim, Young-Man ; Lee, Jung-Chi ; Jung, Pil-Keun ;
Korean Journal of Food Science and Technology, volume 12, issue 4, 1980, Pages 272~277
The tolerance of useful bacterial spores to the conditions of tablet making, specifically, the destruction of bacterial spores upon compressional pressure was investigated. The damage of bacterial spores occurred mainly during the tabletting. The bacterial spores obeyed a logarithmic destruction rate upon compressional pressure. The spore destruction rate was dependent upon the strains of microorganism. The Decimal Reduction Pressure, designated as P-value, were
for the spores of Bacillus subtilis, Bacilus coagulans and Clostridium butyricum, respectively, and
for the vegetative cell of Streptococcus faecalis. The spore destruction upon compressional pressure was influenced by the type of filler. The P-value of the spore of B. coagulans was
in the lactose filler, but
in the starch filler. The number of viable spores was inversely proportional to the hardness and density of tablet, in case that the same type of filler was used. The starch filler, which resulted in the lower hardness and lower density of tablet, caused higher spore destruction rate compared with the lactose filler.
Fractionation of Rice Bran Lipid and Storage Effects on Bran Lipid Composition
Ryu, Chung-Hee ; Cheigh, Hong-Sik ;
Korean Journal of Food Science and Technology, volume 12, issue 4, 1980, Pages 278~284
Lipids from rice bran (Indica type Milyang #23), both fresh and stored at
and 80% relative humidity for 5 weeks, were separated and analyzed for the determination and the storage effect on the bran lipid composition. Total lipids of fresh rice bran consisted of 89.9% neutral lipids, 8.0% glycolipids, 2.1% phospholipids and no significant changes of these fractions were noted during storage. Triglycerides(43.1%), diglycerides(13.8%) and hydrocarbon-esterified sterol(13.5%) among six fractions were considered as main components in neutral lipids. After storage triglycerides content significantly decreased as the free fatty acid increased in the neutral lipid fraction. Major components of the glycolipid fraction were acylsterolglycoside(43.1%) and sterolglycoside(30.3%). Phosphatidyl choline(39.8%), phosphatidyl serine(20.9%) and phosphatidyl ethanolamine(19.8%) were predominent in the phospholipid fraction. No significant changes of the composition were shown in fraction of the glycolipid or the phospholipid during the storage period. Major fatty acids of the total lipid fraction were oleic(44.3%), linoleic(32.5%) and palmitic acids(18.4%). The fatty acid compositions of the neutral lipid, the glycolipid and the phospholipid fractions were similar to the total lipid fraction. Small changes in fatty acid composition in each fraction were noted during the storage period. The acid value increased but iodine value decreased during the storage period. The values of peroxide and TBA increased gradually in the first three weeks, and then slowly decreased in the fourth and the fifth week of the storage.
Kinetic Studies on Hydration and Cooking of Rice
Cho, Eun-Kyung ; Pyun, Yu-Ryang ; Kim, Sung-Kon ; Yu, Ju-Hyun ;
Korean Journal of Food Science and Technology, volume 12, issue 4, 1980, Pages 285~291
The hydration and cooking rate of two rice varieties, Akibare (Japonica) and Milyang 23 (Indica), were investigated in terms of mathematical rate equations. The hydration rate at temperatures of
was examined by weighing method. The absorption of liquid water by rice grain was directly proportional to the square root of the hydration time. The diffusion coefficient was given by the Arrhenius relation :
for Akibare and
for Milyang 23. Milyang 23 was cooked at a faster rate than Akibare. The activation energies for cooking were in the range of 18 000 cal/mole at
and 9,000cal/mole at
. However, Milyang 23 showed slightly higher activation energy of cooking at
. Adhesiveness and amylograph viscosities at all reference points for Milyang 23 were higher than those for Akibare.
Moisture Sorption Characteristics of Powdered Soybean Curd
Kim, Dong-Man ; Chang, Kyu-Seob ; Yoon, Han-Kyo ;
Korean Journal of Food Science and Technology, volume 12, issue 4, 1980, Pages 292~298
In order to improve the storage stability of powdered soybean curd, moisture sorption characteristics of the curd stored at specific relative humidity and temperature were investigated. The results obtained are summarized as follows; 1. When the fresh soybean curd (2cm thickness) was dried in a hot air drier at
, it took 18 hrs to reduce its moisture content from 85% to 8.8%, and drying rate was very high during the first 5 hrs. 2. Equilibrum moisture content (E.M.C.) of powdered soybean curd by freeze drying was higher than that of sample by got air drying, but the particle size did not influence E. M. C. 3. The monolayer value of freeze dried powder of high E. M. C was higher than that of the hot air dried(8.30 vs 7.35). 4. The free energy for moisture absorption of freeze dried powder at 11% RH were 1285.1 cal/mole, 1323.5 cal/mole at
, respectively, and the free energy of freeze dried product was lower that of hot air dried product. 5. The moisture sorption rate constant was not affected by particle size, and it showed that the moisture sorption rate decreased as temperature was increased. The rate constant of powder produced by freeze drying were 0.00804 at
and 0.00696 at
Immobilization of Leuconostoc oenos Cells for Wine Deacidification
Lee, S.O. ; Park, M.Y. ;
Korean Journal of Food Science and Technology, volume 12, issue 4, 1980, Pages 299~304
By using whole cells of Leuconostoc oenos ML-34 immobilized in polyacrylamide gel, deacidification of grape juice and wine was attempted. The immobilization did not destroy the original malo-lactic fermentation ability of the cells. However, the speed of malic acid decomposition by the immobilized cells was slow due to the slow transportation of the substrate through the gel layer. By reducing malic acid content in grape juice to a desired degree one may control the level of acid taste in wine fermented with the treated grape juice.
Studies on Identification of the Anthocyanins in Elderberries (Sambucus)
Shin, Mal-Shick ; Ahn, Seung-Yo ;
Korean Journal of Food Science and Technology, volume 12, issue 4, 1980, Pages 305~312
Studies have been carried out on the structure and the content of the anthocyanins in elderberries which were just recently transplanted in Korea. The anthocyanin pigments of elderberries were extracted with 1 % methanolic HCl and purified with Amberlite IRC-50 cation exchange column. The individual pigments were isolated by paper chromatography. Five pigments, identified by various chemical and physical methods were cyanidin-3-monoglucoside(4.3%), cyanidin-3,5-diglucoside(28.3%), cyanidin-3,5-diglucoside with p-coumaric arid(12.9%), cyanidin-3-xyloglucoside-5-glucoside(38.3%), cyanidin-3-xyloglucoside-5-glucoside with p-coumaric acid(16.2%). The content of total anthocyanin in elderberry was 3.13 mg/g fresh weight.
Studies on the Brewing of Kochujang (Red Pepper Paste) with the Addition of Mixed Cultures of Yeast Strains
Lee, Taik-Soo ; Yang, Keel-Ja ; Park, Yoon-Joong ; Yu, Ju-Hyun ;
Korean Journal of Food Science and Technology, volume 12, issue 4, 1980, Pages 313~323
The objective of this experiment was to improve the quality and shortening the aging time of Kochujang by adding mixed starter cultures of yeast strains. Kochujangs were mashed during the summer season with mixed starter cultures of Saccharomyces rouxii, Torulopsis versatilis and Torulopsis etchellsii. Enzyme activities and chemical composition of the Kochujang were determined during the period of aging and their organoleptic values were tested. The maximum activities of liquefying amylase and saccharogenic amylase in the Kochujang were obtained during 20 to 60 days and 20 to 30 days after mashing respectively. The acidic protease activity was reached maximum during 20 to 40 days. All enzyme activities were decreased markedly during the final stage of aging period. Among mixed starter cultures tested, mixed culture of T. versatilis and T. etchellsii shows the highest liquefying and saccharogenic amylase activities. Ethyl alcohol contents in 10 days after mashing were highest in the Kochujang with S. rouxii and T. versatilis, followed in order of S. rouxii and T. etchellsii mixture, T. versatilis and T. etchellsii mixture and control without addition of yeast. But the contents in all sample became similar after 20 days with the level of 2.3 to 2.8% and then decreased gradually. The level of reducing sugar contents was markedly increased during the first 10 days, especially in the batches of T. versatilis and T. etchellsii mixture and control. However, the concentration became similar in all samples after 40 days. The contents of amino nitrogen were increased markedly during the first 10 days then slowly up to 90 days. The rate was high in the Kochujang with T. versatilis and T. etchellsii when compared with others. The organoleptic values of all Kochujang made with addition of yeast starter cultures were superior to control, especially in flavor, taste and color. The Kochujang with T. versatilis and T. etchellsii marked the highest value. The data obtained from this experiment suggests that the quality of Kochujang could be improved by using starter culture of suitable yeast strains according to product characteristics and aging time.
Studies on the Lipid Components of Torreya nucifera Seed -I. Physico-Chemical Properties of the Seed Oil-
Im, Hee-Soo ; Yoon, Kwang-Ro ; Chung, Dong-Hyo ;
Korean Journal of Food Science and Technology, volume 12, issue 4, 1980, Pages 324~327
The seeds of Torreya nucifera, which were shown to contain high level of oil, were characterized to evaluate their possible utilization as oil source. Oil was extracted by compression from the seeds and its physico-chemical properties and, total fatty acid composition were determined. The results are summarized as follows: 1. Proximate components of the seeds were shown to be: moisture, 12.3% ; crude protein, 9.46%; crude fat, 54.29 %; fiber, 5.28 %; ash, 2.13%. 2. Physico-chemical characteristics of the seed oil were determined as follows: specific gravity 0.92, refractive index 1.470, iodine value 127, saponification value 182.2, acid value 9.5, ester value 172.7. 3. The major fatty acids of the total lipids were linoleic (46.77%), oleic (31.68%) and palmitic acid (6.92%).
Fructose and Food Industry
Lee, C.Y. ;
Korean Journal of Food Science and Technology, volume 12, issue 4, 1980, Pages 328~330