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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 14, Issue 4 - Dec 1982
Volume 14, Issue 3 - Sep 1982
Volume 14, Issue 2 - Jun 1982
Volume 14, Issue 1 - Mar 1982
Selecting the target year
Studies on Constituent Variation during Storage after Freeze-Drying of Chestnut
Ha, Bong-Seuk ; Bae, Myong-Sook ; Jeong, Tae-Myong ; Sung, Nak-Ju ; Son, Yaung-Ok ;
Korean Journal of Food Science and Technology, volume 14, issue 2, 1982, Pages 97~105
The edible portion of chestnut, Castenea crenata Sieb, et Zucc, were freeze-dried and subjected to analysis of minerals, lipid classes and fatty acid composition by silicic acid column chromatography and gas-liquid chromatography. The results of analysis for the minerals in chestnut showed that the contents of magnesium, iron and phosphorus were decreased during storage after freeze-drying. The contents of neutral lipids, glycolipids and phospholipids in the raw edible portion were 34.6, 38.6, and 26.8%, respectively. The contents of neutral lipids and phospholipids of the freeze-dried chestnut were decreased, while glycolipids were increased during storage. In the fatty acid composition of total lipid,
acid were abundant in the raw edible portion, but freeze-dried chestnut contained relatively much amount of
acid. It is noticeable that
acid in the freeze-dried chestnut were remarkably decreased during storage. Upon the fatty acid composition, total lipid contained
acid in the highest proportion, but neutral lipids, glycolipids and phospholipids contained
acid in the highest proportion. Cycloartenol (20.6%) was a major component in the 4-monomethylsterol fraction separated by thin layer chromatography and cyclolaudenol, cycloeucalenol, and citrostadienol were detected as minor components. Sitosterol (74.6%) was a major component in the 4-desmethylsterol fraction separated by thin-layer chromatography and
, campesterol, stigmasterol and brassicasterol were also detected as minor components.
Trypsin Inhibitors from Various Soybean Varieties
Kim, Hyung-Gap ; Kim, Myung-Chan ; Chang, Kwon-Yawl ; Kim, Jong-Kyu ;
Korean Journal of Food Science and Technology, volume 14, issue 2, 1982, Pages 106~111
To investigate the soybean trypsin inhibitors from seven varieties of soybeans and their twenty one
, water soluble proteins were extracted. Trypsin inhibitors were isolated from those proteins and purified by sephadex G-75 column chromatography and polyacrylamide gel electrophresis. Total 16 kinds of trypsin inhibitors were isolated. From each variety of soybeans,
kinds of trysin inhibitors could be detected and among them, 5 kinds of trypsin inhibitors were mainly distributed.
Studies on the Thermal Properties of Foods -I. Thermal Properties of Some Korean Foods-
Chang, Kyu-Seob ; Chun, Jae-Kun ;
Korean Journal of Food Science and Technology, volume 14, issue 2, 1982, Pages 112~121
Thermal properties of 12 Korean foods were determined by using an apparatus constructed by authors. Specific heat of acorn mook showed the highest value
and that of Chungkookjang the lowest value
among 12 foods investigated. Thermal conductivity of the salted wild sesame leaf at the initial temperature of
was found to be the highest
among the foods investigated and that of mungbean mook the lowest
. Thermal conductivity appeared to get higher as the initial temperature increased from
. Thermal diffusivity of Kochujang was the highest
and the mungbean mook the lowest(
among the foods investigated. Thermal conductivity of foods also appeared to increase as the initial temperature increased. The difference between the calculated values and the measured values was very small (1.655 residual percent in the statistical analysis).
Triglyceride Composition of Hazel Nut by HPLC
Kim, Mi-Ran ; Ko, Young-Su ; Chung, Bo-Sup ;
Korean Journal of Food Science and Technology, volume 14, issue 2, 1982, Pages 122~124
The triglyceride composition of Korean hazel nut (Corylus heterophylla Fisch. var. Japonica koidz) was determined by high performance liquid chromatography (HPLC) using a
micro Bondapack column with acetonitril-chloroform-tetrahydrofuran(75 : 15 : 10, v/v/v) and acetonitril-tetrahydrofuran (70 : 30, v/v) solvent mixtures as mobile phase. The triglyceride consisted of 4.14%
with acetonitril-chloroform-tetrahydrofuran (75 : 15 : 10, v/v/v) mobile phase and 4.51%
with acetonitril-tetrahydrofuran (70 : 30, v/v) mobile phase.
Isolation and Thermal Inactivation of Horseradish Peroxidase Isozymes
Yoon, Jung-Ro ; Park, Kwan-Hwa ;
Korean Journal of Food Science and Technology, volume 14, issue 2, 1982, Pages 125~129
Four peroxidase isozymes from horseradish roots (isozymes A, B, C and D) were isolated by chromatography and were thermally inactivated at
and pH 7.0. The four isozymes had different inactivation rates and the inactivation of each isozymes did not follow first order kinetics. D values of isozymes A, B, C, D and crude enzyme were 594s, 1850s, 2050s, 78s, 130s and z values were
, respectively. Sephadex gel chromatogram of the thermally treated isozyme C indicated that the shape and molecular weight of the native isozyme changed during inactivation.
Studies on the Antioxygenic Substances in Panax ginseng Roots -I. The Antioxidative Action of Various Solvent Extracts of Panax ginseng Roots-
Paik, Tai-Hong ; Hong, Jeong-Tai ; Hong, Soon-Yoog ;
Korean Journal of Food Science and Technology, volume 14, issue 2, 1982, Pages 130~135
The antioxidative action of petroleum ether, chloroform, chloroform-methamol (2 : 1, v/v), methanol and methanol-water extracts of Panax ginseng roots in the autoxidation of mixed methyl esters of unsaturated fatty acids (MEUFA) was investigated in vitro. All of the extracts of Panax ginseng roots possessed antioxidative activity and inhibited the formation of hydroperoxides in the autoxidation of mixed methyl esters of unsaturated fatty acids (MEUEA). The induction period in the autoxidation of MEUFA was extended by the addition of each extract. The antioxidative activity was more prominent with chloroform and chloroform-methanol (2 : 1, v/v) extracts than with other extracts. The antioxidative activity of each extract estimated by Olcott's oven test and the measurement of peroxide value (POV) showed a similar tendency. From the results obtained, it was conclude that extracts of Panax ginseng roots had remarkable antioxidative activity in the autoxidation of MEUFA in vitro.
Studies on the Preservation of Korean Ginseng by Irradiation -I. Effect of Gamma Irradiation on the Physicochemical Properties of Ginseng Powder-
Sung, Hyun-Soon ; Park, Myung-Han ; Lee, Kwang-Seung ; Cho, Han-Ok ;
Korean Journal of Food Science and Technology, volume 14, issue 2, 1982, Pages 136~140
In order to evaluate the feasibility for the sterilization of Korean red and white ginseng powder by irradiation, red and white ginseng powder (120 mesh) was irradiated by 0.1, 0.3, 0.5, 0.7, 1.0 and 2.0 Mrad with
irradiator (dose rate: 4000 rad/h). Extraction rate of crude saponins by buthanol and by 50% ethanol were slightly increased according to the irradiation dose (buthanol ex. 1.7%, 50% ethanol ex. 2.6% at 1.0 Mrad irradiation. There are no remarkable changes in HPLC patterns of crude saponins by radiation. It was found that irradiation up to 1 Mrad on Korean ginseng products have no significant effect on proximate component, reducing sugar and amino nitrogen of ginseng powder and on the color density of ginseng extract with 50% ethanol. Irradiation up to 1 Mrad could be utilized for the sterilization of Korean ginseng powder whithout changes of physicochemical properties.
Studies on Manufacture of Busuge -I. Effect of Steeping Process on Viscosity and Raising Power of Glutinous Rice-
Yang, Hee-Cheon ; Hong, Jai-Sic ; Kim, Joong-Man ;
Korean Journal of Food Science and Technology, volume 14, issue 2, 1982, Pages 141~145
Busuge is conventional snack food in Korea which is made from steeped glutinous rice. The effect of the steeping time on total acidity, viscosity, canons, phosphorus and raising power of glutinous rice was investigated. Total acidity was increased from 0.3 to 1.02% by steeping for 20 days at
. Viscosity was increased from 25.5 to 32.4 cP after 14 days steeping and thereafter decreased to 23.5 cP. K, Na, Ca, Mg and P were leached 68, 67, 85 and 16% on 20 days steeping, respectively. K, Na and P were leached in the initial period, and Ca, Mg in the middle period of steeping. Raising power was increased according to the acidity increase and leaching of Ca, Mg and inorganic phosphorus during steeping. However, influence of the former on raising power was greater than the after.
Studies on the Processing of Raw Material for Noodles -I. Preparation and Characteristic of Dried Noodle Using Mungbean-Wheat Composite Flour-
Yang, Han-Chul ; Suk, Kyung-Sook ; Lim, Moo-Hyun ;
Korean Journal of Food Science and Technology, volume 14, issue 2, 1982, Pages 146~150
In order to improve the nutritional and cooking quality of noodle, and to develop the utility of mungbean, the mungbean-wheat composite flour which contained 20, 40 and 60% mungbean flour were prepared. The characteristics and the noodle-making properties of the composite flours were examined. The water absorption of the composite flour decreased with the increase of the mungbeen content. Amylograph data showed that the more mungbean the composite flour contained the higher the initial pasting temperature of the flour was. The composite flour containing 40% mungbean flour showed the maximum viscosity. Analysis of the textural characteristics of the noodles indicated that the more mungbean flour the noodle contained the more hard, cohesive and gummy the noodles were. Analysis of the turbidity of the fluid obtained after cooking the noodles showed that the turbidities of noodles containing 20 and 40% mungbean were lower than that of wheat flour alone. The quality and sensory tests showed that the noodles of the composite flour containing 20 and 40% mungbean flour were superior to those of wheat flour alone.
Production of Fungal Lipids -V. Effects of Vitamins, Metabolic Intermediates and Mineral Salts on the Growth and Lipid Accumulation of Mucor plumbeus-
Yoo, Jin-Young ; Lee, Hyeong-Choon ; Shin, Dong-Hwa ; Min, Byong-Yong ;
Korean Journal of Food Science and Technology, volume 14, issue 2, 1982, Pages 151~155
Effects of vitamins, metabolic intermediates and several inorganic mineral salts on the biomass and lipid accumulation of Mucor plumbeus were investigated after 15 days of incubation at
under static culture condition. The optimum concentrations of various vitamins were
for biotin, and 0.01 g/l for nicotinic acid, pyridoxine, thiamine and riboflavin. Among them pyridoxine was the most stimulatory. The maximum felt weight and lipid content per 50ml medium were
and 62.8%. Triglyceride content of neutral lipid produced under this condition was 64.9%. The major fatty acids were oleic acid (50.0%), linoleic (23.8%) and palmitic acid (13.9%). Malonic acid was considered not to be desirable even though it stimulated the biomass and lipid accumulation because triglyceride content was lowered considerably comparing with control.
was the most stimulatory among the various magnesium salts and its optimum concentration was 5 g/l. Mucor plumbeus did not require
for the stimulation of felt and lipid production. However, the addition of
at the concentration of 2 g/l was stimulatory to show
of felt/50 ml and 56.4% lipid content, and 73.9% triglyceride in the neutral lipid.
Comparison of the Solar Collection Efficiencies of Various Vinyl House
Park, Know-Hyun ; Shin, Hyu-Nyun ; Lee, Dong-Sun ; Shin, Dong-Hwa ; Suh, Kee-Bong ;
Korean Journal of Food Science and Technology, volume 14, issue 2, 1982, Pages 156~161
Three plastic film solar dryers covered with different film layer were constructed by modifying farm vinyl house and studied their performance. The collection efficiency and temperature raising of type C which was covered with double layers of transparent PE and black PVC film was most efficient, followed after B covered with double layer of transparent PE film and type A covered with single layer transparent PE film. The inside temperature of type C was average
higher than ambient temperature and its collection efficiency showed 31.5% with air flow rate of
. The solar energy collection efficiency of type C was increased in proportion to air flow rate up to 60.2% at
. In demonstration drying test of red pepper in type C, drying capacity per unit area was 2.5 times higher than that of conventional solar drying on straw mat and drying time shortened to about half.
Effect of Temperature on Aflatoxin Production in Barley by Aspergillus parasiticus
Chang, Hak-Gil ; Markakis, Pericles ;
Korean Journal of Food Science and Technology, volume 14, issue 2, 1982, Pages 162~167
The influence of temperature and moisture on aflatoxin production on solid substrate(barley) by Aspergillus parasiticus NRRL 2999 has been studied in some detail. The optimum temperature for production of aflatoxin under the conditions employed is 25 and
. No aflatoxin was detected at the moisture levels of 13%, and only traces at 16% moisture. The ratio of the production of aflatoxin B to G varied with temperature and moisture level. Aflatoxin G is elabolated at a more rapid rate than B and also metabolized at a more rapid rate. Also lower temperatures favored the production of aflatoxin G. The intensity of the yellow pigment of the chloroform extracts correlated with the concentration of aflatoxin.
A Study on the Total Mercury Content in Fresh-Water Fishes
Shon, Dong-Hun ; Hong, Soon-Gag ; Song, Chul-Yong ; Jeon, Sang-Rin ;
Korean Journal of Food Science and Technology, volume 14, issue 2, 1982, Pages 168~173
The present study was carried to observe the total mercury contents in fresh-water fishes which were collected from 24 streams in the South-East area, Korea. These total mercury contents were determined by quartz tube combustion gold amalgamation method. The value of total mercury contents in collected fresh-water fishes ranged from 0.02ppm to 0.12ppm and the mean value were 0.07ppm. The total value of mercury contents differed with the fish species showing 0.09ppm in Carassius auratus, 0.10ppm in Coilia ectenes, 0.11ppm in Moroca lagowskii and Squalidus majime and 0.12ppm in Cobitis taenia which were highly more than the mean value of collected fishes. The mean value of the total mercury contents in the Yeong Il Gun (0.09PPm), Gim Hae Gun (0.08ppm) and Meong Ju Gun (0.08ppm) were highly detected than those of other surveyed areas.
Isolation and Purification of Tocopherols and Sterols from Distillates of Soy Oil Deodorization
Kim, Sun-K. ; Rhee, Joon-S. ;
Korean Journal of Food Science and Technology, volume 14, issue 2, 1982, Pages 174~178
Various separation methods such as solvent extraction, chemical treatment and molecular distillation were tested for the separation of tocopherols and sterols from soy oil scum. The end products of these methods were tocopherol concentrates and sterol crystals. In the solvent extraction, purity and yield of tocopherols were 21.2% and 28.3%, and those of sterols were 69.2% and 2.6%. In the chemical treatment, purity and yield of tocopherols were 11.8% and 76.4% and those of sterols were 85.1% and 34.3% respectively. In the molecular distillation, purity and yield of tocopherols were 45.0% and 68.0%, and those of sterols were 49.3% and 57.0% respectively. The end products from the methods were characterized by HPLC. Based on the results of this study, the molecular distillation method was found to be more efficient than any other method tested.
Studies on the Callus Culture of Stevia as a New Sweetening Source and the Formation of Stevioside
Lee, Kap-Rang ; Park, Jyung-Rewng ; Choi, Bong-Soon ; Han, Jae-Sook ; Oh, Sang-Lyong ; Yamada, Yasuyuki ;
Korean Journal of Food Science and Technology, volume 14, issue 2, 1982, Pages 179~183
This experiment was carried out to clarify the optimal concentrations of growth regulators for callus induction and the condition of callus culture of leaf tissue taken from Stevia rebaudiana Bertoni. The content of stevioside, sweetening component, in leaf-derived callus of stevia was also investigated. It was shown that the optimal concentrations of benzyladenine (BA) and
acetic acid (NAA) for callus induction were
, respectively. Reculture of these calli in media (Linsmaier and Skoog) supplemented with BA
resulted in profuse calli 15 to 20 days after incubation. When sweetening components produced by callus were extracted and identified by TLC, stevioside appeared to have Rf value 0.50 in TLC which was exactly same as standard stevioside. Stevioside content obtained by TLC-FID analyzer was 260mg per 100g on the basis of dry weight.
Determination of Volatile Nitrosamines from Fermented Anchoby Sauce
Lee, Jae-Sung ;
Korean Journal of Food Science and Technology, volume 14, issue 2, 1982, Pages 184~186
An attempt to detect and determine volatile nitrosamines from fermented anchoby sauce was made by use of GC-TEA. Nitrates and nitrites content were also determined by standard AOAC method. The results showed that only very low level of dimethylnitrosamine (less than 1 ppb) was detected. The nitrates and nitrites content were also very low.
Palm Oil and Palm Kernel Oil -Chemical and Physical Characteristics and Current Research Programme at PORIM-
Ong, Augustine S.H. ;
Korean Journal of Food Science and Technology, volume 14, issue 2, 1982, Pages 187~194