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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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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 15, Issue 4 - Jan 1983
Volume 15, Issue 3 - Jan 1983
Volume 15, Issue 2 - Jan 1983
Volume 15, Issue 1 - Jan 1983
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Nutritional Evaluation of Naturally Fermented Soybean and the Enzymatic Activity Changes during the Preparation
Lee, Sang-Yeol ; Min, Young-Kyoo ; Park, Kwan-Hwa ;
Korean Journal of Food Science and Technology, volume 15, issue 2, 1983, Pages 101~107
The four varieties of Korean soybeans were allowed to undergo natural fermentation for seven days at ambient temperature. The average pH of the product was 3.93 and titratable acidity was 1.94%. For all varieties of soybeans the content of riboflavin increased from 98 to
dry-matter, relative nutritive value from 78.66 to 94.59% and available lysine from 6.56 to 7.38 mg/gN, respectively. During fermentation, the activities of protease and lipase increased, while lipoxygenase and trypsin inhibitor activity decreased markedly. The capacity of water sorption of fermented soybean flour was increased with progress of proteolysis during fermentation. The cookie and noodle prepared with 20:80 mixture of fermented soybean flour and wheat flour were in the 'like' category, but it was desirable to neutralize the sour taste produced by fermentation. Among five kinds of products prepared from the fermented soybean flour pan cake was liked most by rural consumers.
Studies on the Triglyceride Composition of Some Vegetable Oils -IV. Triglyceride Composition of Rice Bran Oil-
Choi, Su-An ; Park, Yeung-Ho ;
Korean Journal of Food Science and Technology, volume 15, issue 2, 1983, Pages 108~111
High performance liquid chromatography (HPLC) was applied to the analysis of triglycerides of rice bran oil. The triglycerides were clearly separated in five peaks by HPLC on a column packed with
C18 using methanol-chloroform mixture as a solvent. Compositions of the triglyceride and fatty acid of the fraction was also analyzed by gas liquid chromatography (GLC). Each of these collected fractions gave three to four peaks in the GLC chromatograms according to the carbon number of the triglyceride. The fitty acid compositions of these triglycerides were mainly composed of C16:0, C18:1 and C18:2 fatty acids. The major triglycerides of the rice bran oil were found to be those of (C16:0, C18:1, C18:2;16.64%),
Studies on Bread-Baking Properties of Naked Barley Flour and Naked Barley-Wheat Flour Blends -II. Rheological Properties of Barley-Wheat Blend Doughs and the Variations of Loaf Volumes with Addition of Food Additives-
Rhee, Chul ; Bae, Song-Whan ; Yang, Han-Chul ;
Korean Journal of Food Science and Technology, volume 15, issue 2, 1983, Pages 112~117
The bread-baking properties of mixed naked barley/wheat flour blends with various food additives were investigated in the study, and changes of loaf volume of mixed naked barley/wheat flour blends prepared by lactic acid method were observed. Addition of egg yolk, soybean flour, gluten, C.M.C. and ascorbic acid were levels of 7%, 10%, 4% ,1% and 100 ppm, respectively. The addition of these food additives to 50% barley/50% wheat flour blends yieled an increase in loaf volume. Specific loaf volumes of 50% barley/50% wheat flour blend with egg yolk, soybean flour, gluten, C.M.C. and ascorbic acid were 2.85, 2.04, 2.69, 2.77, 2.56 and 2.56 ml/g bread, respectively. As the replacement percentages of wheat flour increased, the effect of food additives on loaf volume increased. In particular, the specific loaf volume of 30% barley flour/70% wheat flour blend was similar to that of 100% wheat flour bread.
Studies on the Fermentation of Egg by Lactic Acid Bacteria -I. Change of Lactic Acid Bacterial Cell Counts, Titrable Acidity and pH in Fermented Egg-
Kim, Chang-Han ; Ha, Jung-Uk ; Kim, Si-Goan ;
Korean Journal of Food Science and Technology, volume 15, issue 2, 1983, Pages 118~122
The whole eggs with of without added 1% of glucose, lactose and sucrose respectively were pasteurized at
for 30min and then incubated for 24 hrs after inoculating with S. lactis, L. casei and S. faecalis to investigate the changes in lactic acid bacterial cell counts, titable acidity and pH. Fresh eggs were not contaminated with common bacteria and Salmonella, Proliferation of L. casei was the best among those microorganisms in pasteurized whole egg without sugar added, and titrable acidity was the highst and pH the lowest in the eggs fermented with L. casei. However, lactic acid bacterial cell counts, titrable acidity and pH were changed significantly by the addition of sugar, especially the growth of S. faecalis was better than two other organisms, and lactic acid bacterial cell counts, titrable acidity and pH of the eggs fermented with S. faecalis were
, 0.70 and 4.8 respectively after 24 hrs fermentation.
Studies on the Fermentation of Egg by Lactic Acid Bacteria -II. Change of Protein in Fermented Egg-
Kim, Chang-Han ; Ha, Jung-Uk ; Kim, Si-Goan ;
Korean Journal of Food Science and Technology, volume 15, issue 2, 1983, Pages 123~127
This experiment was carried out to investigate the change in protein of pasteurized whole egg with or without added 1% of sugar during fermentation S. lactis, L. casei and S. faecalis were used in this fermentation test. Whole egg showed no phenomenen of coagulation by heating at
for 30 min, but the patterns in polyacrylamide gel of pasteurized whole egg without sugar added were changed by fermentation, especially in the egg fermented with L. casei. Polyacrylamide gel electrophoretic patterns of pasteurized whole egg added 1% of sugar changed more significantly by fermentation than pasteurized whole egg without sugar added and the most significant change was observed in the bands of conalbumin, preconalbumin, globulin and postalbumin by S. faecalis.
Studies on the Development of Food Resources from Waste Seeds -II. Chemical Composition of Apple Seed-
Yoon, Hyung-Sik ; Choi, Cheong ; Oh, Man-Jin ;
Korean Journal of Food Science and Technology, volume 15, issue 2, 1983, Pages 128~132
The apple seed contained 25.96% of crude fat and 37.62% of crude protein. The lipid fractions obtained by cilicic column chromatography were mainly composed of about 93.52% neutral lipid, whereas compound lipid was only 6.48% level. Among the neutral lipid separated by thin layer chromatography, triglyceride was 92.17%, sterol ester, sterol, diglyceride and free fatty acid were 3.53, 2.25, 1.44 and 0.56, respectively. The predominent fatty acids of total and neutral lipids were linoleic acid (59.79-69.37%) and oleic acid (20.04-29.82%), but those of glycolipid and phojspholipid were linoleic acid (29.20-36.04%). The major fatty acids of triglyceride separated from neutral lipid were oleic acid (44.31%), linoleic acid (36.66%) and palmitic acid (12.48%). The salt soluble protein of apple seed was highly dispersible in 0.02M sodium phosphate buffer containing about 1.0M
, and the extractability of seed protein was 37%, Glutamic acid was the major amino acid in salt soluble protein, followed by arginine and aspartic acid. The eletrophoretic analysis showed three bands in apple seed protein, and the collection rate of the main protein fraction purified by Sephadex G-100 and G-200 was 76.6%. Glutamic acid, aspartic acid and arginine were the major amino acids of the main apple seed protein. The molecular weight for the main protein of the apple seed was estimated to be 45,000.
Behavior of Some Metallic Ions in the Process of Ginseng Extracts Preparation
Cho, Yung-Hyun ; Lee, Joung-Sook ;
Korean Journal of Food Science and Technology, volume 15, issue 2, 1983, Pages 133~134
Some metallic ions such as copper, manganese, iron, zinc and cadmium in ginseng extract, originated from white ginseng, were determined by atomic absorption spectrophotometry. The extracts were prepared with water, 35% ethanol, 50% ethanol or 75% ethanol solution followed by filtration or centrifugation. Greater amounts of metallic ions were found in the solution filtrated by filter paper (Toyo No. 5A) or by filter cloth than in that of centrifugation. The residual amount of metallic ions in the extract decreased with increasing concentration of ethanol. The percentages of each metallic ion in ginseng extracts on the basis of original amount of metallic ions were as follows: Cu, 10.4-31.9%, Fe,5.1-19.0%, Mn,3.0-12.2% Zn,7.4-12.0%, Cd,5.9-11.8%.
A Kinetic Study on the Hydration Process of Barley Kernels with Various Polishing Yields
Mok, Chul-Kyoon ; Lee, Hyun-Yu ; Nam, Young-Jung ; Min, Byong-Yong ;
Korean Journal of Food Science and Technology, volume 15, issue 2, 1983, Pages 136~140
The hydration characteristics of barley kernels with various polishing yields were investigated at temperatures of
and their sorption kinetics were studied. The moisture gain in initial stage of hydration was directly proportional to square root of hydration time and there was a break point at the moisture gain of 0.45-0.55g
solid. The hydration rate was great in order of polishing yield of 50, 70, 95, 90 and 100%, and increased with increasing hydration temperature. The diffusivity of water into barley kernels followed Arrhenius equation, and the activation energies in hydration reaction of polished barley were ranged from 6.9 to 9.5 Kcal/mole and that of non-polished one was 11.6Kcal/mole.
Studies on the Preparation and Utilization of Filefish Protein Concentrate (FPC) -I. The Preparation and Properties-
Yang, Han-Chul ; Son, Heung-Soo ; Lim, Seung-Taik ;
Korean Journal of Food Science and Technology, volume 15, issue 2, 1983, Pages 141~149
The purpose of the present work is to find out the optimal conditions for the production of filefish protein preparations and to define the functional properties of the protein products. Fish protein concentrate (FPC) and fish protein isolate (FPI) were prepared by extraction of whole or headed and gutted filefish with various organic solvents. The results of the present study are as follows; 1. Among the solvents tested iso-propyl alcohol appeared to be the most effective for the extraction of lipid and also for that trimethylamine from the fish muscle. 2. The optimal extraction time showed to be 20 minutes with ethyl iso-propyl alcohol at
under adequate mixing. 3. The most effective solvent ratio to the weight of fish material was proved to be 5:1 at the first extraction and to be 2:1 at the second stage. 4. The lipid content of the protein preparations reduced to below 0.5% by the third stage of extraction of headed or gutted filefish. The protein concentrate from whole fish, however, showed the lipid content of 0.27-0.31% only after the fifth stage of extration. 5. The protein contents of the protein concentrate and the protein isolate from whole filefish were 81.08% and 87.41% and the lipid contents of the two protein preparations were 0.43% and 0.45% respectively. 6. Higher calcium content was found in the protein concentrate rather than in the protein isolate. No sodium and potassium in the protein isolate were detected while the fish concentrate appeared to contain a considerable amounts of both elements. 7. The functional properties, such as suspended solids, wetability, emulsion stability and foam viscosity of the filefish protein isolates were proved to be higher than those of the protein concentrate.
Effects of the Substances Extracted from Dried Mushroom(Lentinus edodes) by Several Organic Solvents on the Stability of Fat
Ma, Sang-Jo ;
Korean Journal of Food Science and Technology, volume 15, issue 2, 1983, Pages 150~154
Mushroom, Lentinus edodes which had been dried at
for 20 hours were extracted with small amount of ethanol, methanol, chloroform and petroleum ether, respectively. The extracts were then dissolved in edible soybean oil, and the resulting substrates and a portion of the soybean oil (control) were placed in an incubator
for eight weeks. Peroxide values and TBA values of control and the substrates were determined regularly during the storage period. The results of the present study were as follows: 1. The moisture contents of the mushroom which was 84.88% on wet basis at the time of harvest were reduced to 15.12% after drying. 2. Extracts obtained from alcohols were effective in retarding the POV development. 3. There was not much difference among the TBA values after 14 days, but significant difference of the TBA values in control and the substrates extracts were observed in longer storage period TBA values of substrate containing ethanol and methanol in the later stage period were smaller than that of the substrates containing petroleum ether and chloroform. 4. In view of the POV and TBA value development, ethanol and methanol were more effective solvents for the extraction of antioxidant compounds in the dried mushroom than chloroform and petroleum ether.
Studies on the Preparation of Polished
-I. The Yield and Degree of Gelatinization-
Kim, Hyong-Soo ; Kang, Ock-Joo ; Lyu, Eun-Soon ;
Korean Journal of Food Science and Technology, volume 15, issue 2, 1983, Pages 155~159
Alpha-barley were prepared by means of soaking, heating, and drying treatment. The degree of gelatinization
were determined. The yield of
prepared by microwave heating, steaming, and autoclaving were in the range of 95-98%, whereas by boiling, only 74-89% of
were obtained. The degree of gelatinization of
prepared by 5 min microwave heating and 10 min and 20 min steaming were around 90%. Alpha-barley prepared by boiling, autoclaving and 30 min steaming showed above 95% of degree of gelatinization.
Studies on the Preparation of Polished
-II. Cooking Characteristics of
Kim, Hyong-Soo ; Kang, Ock-Joo ; Lyu, Eun-Soon ;
Korean Journal of Food Science and Technology, volume 15, issue 2, 1983, Pages 160~163
Alpha-barleys prepared by boiling had the highest water absorption and those prepared by autoclaving showed the lowest water absorption among all the treatments, but all of
were higher than untreated barleys. The values of hardness on cooked
decreased as the degree of polishing increased, and untreated burleys showed the higher values than
. There were no significant difference in total scores of sensory evaluation between
mixtures and untreated barley-rice mixtures after cooking.
Triglyceride Composition of Perilla Oil
Park, Yeung-Ho ; Kim, Dong-Soo ; Chun, Suck-Jo ;
Korean Journal of Food Science and Technology, volume 15, issue 2, 1983, Pages 164~169
The triglyceride composition of perilla oil was investigated by high performance liquid chromatography (HPLC) in combination with gas liquid chromatography (GLC). The triglycerides were separated from perilla oil by thin layer chromatography (TLC), and fractionated into five groups on the basis of their partition numbers by reverse phase HPLC on a column packed with
using methanol-chloroform mixture as a solvent. Each of these collected fractions gave one to three peaks in the GLC chromatograms according to the acyl carbon number of the triglyceride, and fatty acid composition of the triglyceride was also analyzed by GLC. The results indicate that the perilla oil consists of fifteen kinds of triglycerides, and the major triglycerides in perilla oil were as follows: 68.0% of
, 6.7% of
, 5.9% of
, 4.3% of
, 3.8% of
, 3.2% of
, 2.0% of
, 1.5% of
, 1.0% of
Analysis of Cellular Components of Starch-Utilizing Yeast Sporobolomyces holsaticus
Park, Wan-Soo ; Koo, Young-Jo ; Shin, Dong-Hwa ; Suh, Kee-Bong ;
Korean Journal of Food Science and Technology, volume 15, issue 2, 1983, Pages 170~176
Starchy single cell protein produced by a starch-utilizing yeast, Sporobolomyces holsaticus FRI Y-5 was analyzed for its composition such as intracellular protein, amino acids, fatty acids, minerals, vitamins and pigments. It was shown that it contained 33.08% of total carbohydrate, 45.63% of crude protein, 20.01% of crude lipid, 3.24% of ash and 4.46% of pigment. Whole cell extracted by cold and hot NaOH method contained 40.89% of soluble protein and the estimated nucleic acid content from crude and soluble protein contents was about 7.6%. The sulphur-containing amino acids, threonine, isoleucine and valine were analyzed to be the limiting amino acids in the starchy SCP, and the protein score was calculated as 89.4. It was shown from its fatty acid analysis that it contained
. Also it was observed that it contained, per 100 g of dry cell, 365.33mg of Mg and 282.75mg of K more than Fe and Ca. The content of Vit.
was 3.7mg per 100 g of dry cell, but niacin was not detected under this experimental condition. The UV-visible scanning result of pigment extract showed that the yeast contained carotenoid and unknown pigments.
Study on the Pattern of Starch Assimilation by Sporobolomyces holsaticus
Park, Wan-Soo ; Koo, Young-Jo ; Shin, Dong-Hwa ; Min, Byong-Yong ;
Korean Journal of Food Science and Technology, volume 15, issue 2, 1983, Pages 177~182
Direct conversion of starchy materials to single cell protein of Sporobolomyces holsaticus FRI Y-5 was investigated. Effect of yeast extract concentration on its cell growth showed that it could utilize more of starch in the medium containing 2.5 g/l of yeast extract. In case of jar fermentor culture, the specific growth rate and cell yield of Sp. holsaticus on soluble starch were calculated to be
and 0.425, respectively and its maximum cell concentration was 13.4 g/l. After 80 hr of incubation time, 45.96% of starch was consumed and 45.1% of relative blue value was decreased. Reducing sugars in the starch medium seemed to increase from 4.06 g/l to 6.08 g/l and then to decrease. During fermentor culture, pH of medium was almost not changed in the range of
. The optimal temperature and pH of Sp. holsaticus amylase activity were
and pH 7.5, respectively. It was shown from the effect of Tapioca starch concentration on the cell growth that the optimal concentration of Tapioca starch for Sp. holsaticus was lower than that of soluble starch. FRI Y-5 cells settled much slower than Sp. holsaticus IFO 1032 cells and the viscosity vs cell concentration relationship was related to be linear.
Studies on the Rheological Property of Korean Noodles -I. Viscoelastic Behavior of Wheat Flour Noodle and Wheat-Sweet Potato Starch Noodle-
Lee, Cherl-Ho ; Kim, Cheol-Won ;
Korean Journal of Food Science and Technology, volume 15, issue 2, 1983, Pages 183~188
The viscoelastic behavior of traditional Korean noodles was examined by using a tensile tester built in the laboratory. The creep test of cooked noodle strand showed that a linear viscoelastic response could be expected for a short time of creep, i.e. 120 sec for wheat flour noodle and 60 sec for wheat-sweet potato starch noodle, with the stress range between
. The elastic modulus was estimated to be
for wheat flour noodle and
for wheat-sweet potato starch noodle. A peculiar increase in viscosity with increasing stress, i.e. stress-hardening, was observed in the noodles studied.
Physicochemical Assessment of Quality Characteristics of Extruded Barley under Varied Storage Conditions
Shin, Hyo-Sun ; Gray, J. Ian ;
Korean Journal of Food Science and Technology, volume 15, issue 2, 1983, Pages 189~194
Raw and extruded barleys prepared by three different conditions were powdered and stored for four months at ambient
and accelerated temperatures
of 0.31 and 0.71, respectively. The stability of the these samples with respect to lipid oxidation was studied. The lipid oxidation of all samples, as measured by the lipid diene conjugation of the extracted oil, increased with increased
and temperature and with the storage time elapsed. The ratio of unsaturated to saturated fatty acids (U/S ratio) tended to decreased as the
and temperature were increased. The raw sample had a greater increase in lipid conjugation diene but a decrease in U/S ratio than the extruded samples. The extruded sample containing the added sucrose had greater lipid stability than the other extruded samples. Lipid free-amino group content in all samples decreased with increased
Lipids and Fatty Acid Composition of Barley Grain
Shin, Hyo-Sun ; Gray, J. Ian ;
Korean Journal of Food Science and Technology, volume 15, issue 2, 1983, Pages 195~201
Lipids isolated from three barley samples were identified and quantitated by column, thin layer and gas liquid chromatographic techniques. These lipids were shown to consist of 69.3-73.1% neutral lipids, 9.6-16.5% glycolipids, and 14.2-17.9% phospholipids. Among the neutral lipids, triglycerides were predominant (54.2 to 55.7%) with smaller amounts of 1,2-diglycerides, 1,3-diglycerides, free sterols, free fatty acids, steryl esters, and three unknown being present. Among the glycolipids, digalactosyl diglycerides (31.3 to 33.2%) and monogalactosyl diglycerides (26.2 to 29.6%) were the most abundant. Esterified steryl glycosides, steryl glycosides, cerebrosides, sulfolipids, and an unknown component were present as minor components. Of the phosopholipids, phosphatidyl cholines and serines, lysophosphatidyl cholines, and phosphatidyl ethanolamines were the major components, comprising over 80% of this class. The major fatty acids in the total and the three lipid classes were palmitic, oleic, linoleic and linolenic acids. However, the neutral lipids fraction contained more oleic acid than other lipid fractions, and the phospholipids fraction contained more palmitic acid than the other lipid fractions.
Automation of Glutamic Acid Fermentation
Park, S.H. ; Hong, K.T. ; You, S.J. ; Lee, J.H. ; Bae, J.C. ;
Korean Journal of Food Science and Technology, volume 15, issue 2, 1983, Pages 202~204
A strategy for the automation of glutamic acid fermentation has been developed by the use of
analyzer together with a controller. It was found that a linear relationship existed between growth and
level in the exit gas. Therefore penicillin addition at an appropriate biomass concentration to excrete glutamate could be achieved automatically. In addition, an automatic batch feeding method (fed-batch culture) provided a means of overcoming substrate inhibition effects on growth and glutamic acid production in batch culture, thereby increasing productivity and product yield.