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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 16, Issue 4 - Dec 1984
Volume 16, Issue 3 - Sep 1984
Volume 16, Issue 2 - Jun 1984
Volume 16, Issue 1 - Mar 1984
Selecting the target year
Composition of Grape Seed Oil
Yoo, Jin-Young ; Shin, Dong-Hwa ; Min, Byong-Yong ;
Korean Journal of Food Science and Technology, volume 16, issue 3, 1984, Pages 257~260
Grape seed of five varieties of grapes and their oils were analyzed in terms of their chemical composition, lipid class and fatty acid composition. Grape seed analysis showed that it contained; total sugar:2.78-5.13%, crude protein:7.68-15.37%, petroleum ether extract:11.31-16.96%, ash:1.81-2.91%. Grape seed oil was composed of 89.5-99.3% triglyceride. Total fatty acid was composed mainly of palmitic acid (6.7-9.1%), oleic acid (13.4-20.7%) and linoleic acid (68.1-78.1%), meaning the oil to be oleic-linoleic.
Effect of Solvents Washing on Chemical and Physical Properties of Dried Soymilk Residue
Kim, W.J. ; Kim, D.H. ; Oh, H.I. ;
Korean Journal of Food Science and Technology, volume 16, issue 3, 1984, Pages 261~266
Soymilk residue was washed separately with acetone, ethanol, isopropyl alcohol and n-hexane, and then dried at
. The dried residues were evaluated for drying rate, color and chemical and functional properties. Washing with acetone resulted in the shortest drying time (1hr) and the highest in protein content (48.8%) and in Hunter 'L' value. The dried residues after treatment with acetone and alcohols showed relatively high values of 4.3-4.7g/g and 8.5-8.7g/g in oil and water absorption, respectively. Addition of the acetone treated residue to wheat flour at a level of 10% affected little in Amylograph viscosity while those treated with other solvents caused a significant decrease in the viscosity.
Covalent Coupling of
on Microbial Cells
Uhm, Tai-Boong ; Byun, Si-Myung ;
Korean Journal of Food Science and Technology, volume 16, issue 3, 1984, Pages 267~272
was immobilized covalently on the oxidized microbial wall of a Penicillium spp. 'PS-8', which is totally different from the conventional whole cell immobilization in concept. The immobilization of
by a series of treatments; oxidation of microbial cells with sodium metaperiodate, enzyme loading on the oxidized cells, extrusion, and crosslinking induced by glutaradehyde, were carried out. The final product had a good mechanical strength and showed 26% of the applied enzyme activity. The specific activity was 750 units per g of the dry cell product. The immobilized enzyme showed the kinetic parameters as follows; optimum pH at 5, optimum temperature at
, activation energy of 19 kJ
, and apparent Km of 55 mM.
Rheological Properties of Gelatinization of Rice Starch
Lee, Shin-Young ; Cho, Hyung-Yong ; Kim, Sung-Kon ; Lee, Sang-Kyu ; Pyun, Yu-Ryang ;
Korean Journal of Food Science and Technology, volume 16, issue 3, 1984, Pages 273~278
Changes in rheological properties of rice starch-water systems during the gelatinization were evaluated with the tube viscometer at temperatures between 50 and
and for the concentrations ranging from 3-5% rice starch. The flow consistency index increased exponentially with time at a particular temperature while being linearly dependent upon the concentration. The gelatinization rate measured by rheological method followed Arrhenius type equation. The value of activation energy of gelatinization for 5% rice starch was about 25 kcal/g mol.
Microstructure of Cheese Made from Skim Milk Powder
Lee, Bou-Oung ; Ahn, Hyo-Il ;
Korean Journal of Food Science and Technology, volume 16, issue 3, 1984, Pages 279~284
Microstructure of milk powder and cheese made from milk powder were observed by electron microscope. Freeze dried milk powder showed apple-like appearance. The cheese made from freeze dried milk powder had relatively flat surface and homogenous deposit in compare with classical processed cheese. Imported milk powder also indicated similar surface as well as freeze dried milk powder, however, the cheese made from imported milk powder had somewhat coarse surface structures with the spaces between casein matrix and deposit. Commericial milk powder showed irregular shape in size and coagulum which were possibly denatured in the course of drying. The cheese made from commercial powder indicted irregular and small deposit and porous structure. The porousity of the cheese seemed to be influenced by the degree of heat treatment. Denatured protein would be less dispersive than native in presence of polyphosphates. Fat globule and protein micelle of cheese made from skim milk powder get very adjacent to each other and showed compactness of micelles. It is thought that melting mechanism of skim milk powder was different from the melting of typical processed cheese.
Growth Characteristics of Lactic Acid Bacteria in Whey-Soy Milk Mixtures
Kim, Jeong-Hwan ; Lee, Hyong-Joo ;
Korean Journal of Food Science and Technology, volume 16, issue 3, 1984, Pages 285~290
Growth characteristics of six lactic acid bacteria in whey-soy milk mixtures were investigated to obtain basic informations for processing cheese-like product by coprecipitation of whey and soy proteins. Streptococcus cremoris and Lactobacillus acidophilus produced more aicd than other lactic acid bacteria both in whey-soy milk mixture and in soy milk. Lactic acid fermentation was accelerated in whey-soy milk mixture than in soy milk with all the lactic aicd bacteria, and specially with S. lactis and S. cremoris in great extent. The number of viable cell of 1:1 mixed culture of S. lactis and S. cremoris in whey soy milk mixture was about 10 times than in soymilk. It was mainly the effect of lactose in the whey that increased the acid production by lactic aicd bacteria in whey-soy milk mixture although the degree of acceleration depended on the ability of microorganism to use carbohydrates. The optimum amount of lactose added to soy milk to accelerate the acid production was 0.8g/100ml soy milk.
Lipid Composition and Palatability of Beef Meats Consumed in Korea
Kim, Young-Hyun ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 16, issue 3, 1984, Pages 291~296
The lipid composition of domestic and imported beef samples was analyzed and the lipid rancidity and flavor changes during their cooking and storage for 48 hours at
were investigated. The contents of total lipids and neutral lipids of raw, cooked and cooked-stored samples were higher in domestic beef than in imported beef. During cooking by simmering or roasting and storage for 48 hours at
, the contents of total lipids and phospholipids showed a decreasing tendency in all samples. The results of sensory test for domestic and imported beef samples with two different cooking methods revealed significant differences between domestic and imported in both simmering and roasting. In a palatability test by hedonic scale, no significant difference was observed among roasted samples while a significant difference was observed among simmered samples between cooked domestic and cooked-stored imported beef. The increaase of TBA values in all cooked samples was mild right after cooking whereas it was rapid in cooked-stored samples. As TBA values increased, sensory scores decreased in all samples.
Kinetic Studies on Hydration of Akibare and Milyang 23 Brown Rice
Kim, Kwang-Joong ; Pyun, Yu-Ryang ; Cho, Eun-Kyung ; Lee, Sang-Kyu ; Kim, Sung-Kon ;
Korean Journal of Food Science and Technology, volume 16, issue 3, 1984, Pages 297~302
Kinetics of water diffusion during soaking of two brown rice varieties, Akibare (traditional rice) and Milyang 23 (high-yielding rice), were studied. Brown rice reached at the equilibrium moisture content after 18 hours. The absorption of liquid water by brown rice grain was directly proportional to the square root of hydration time and could be described by the simplified solution of Fick's diffusion equation. The diffusion coefficient was given by the Arrhenius relation:
for Akibare and
for Milyang 23. Hydration rate calculated from hardness change followed the equation of a first order reaction. Hydration mechanism of brown rice was changed at the gelatinization temperature of rice starch.
Texture of Chewing Gum: Instrumental and Sensory Rheological Characteristics
Pyun, Yu-Ryang ; Yoo, Myung-Shik ; Lee, Yoon-Hyung ;
Korean Journal of Food Science and Technology, volume 16, issue 3, 1984, Pages 303~308
Instrumental and sensory characteristics of chewing gums were measured at each masticatory stage, and the correlations between the characteristics were analyzed. In instrumental characteristics, similarities were proved between initial puncture work and puncture force, intermediate hardness and penetration work, final hardness and penetration work, and adhesion work and adhesion force. Final hardness correlated highly with yield force and the slope of force-distance curve of penetration test, and the slope also correlated significantly with springiness and adhesion force. In sensory characteristics, the correlations of the same parameter between trained panel and consumer were extremely high. Initial stiffness correlated significantly with both intermediate and final firmness by consumer. Highly significant correlations were obtained between final firmness and stiffness and between lift and cohesion by trained panel, whereas firmness correlated with adhesion negatively.
Texture of Chewing Gum: Correlation among Rheological Parameters and Prediction of Preference
Yoo, Myung-Shik ; Lee, Yoon-Hyung ; Pyun, Yu-Ryang ;
Korean Journal of Food Science and Technology, volume 16, issue 3, 1984, Pages 309~313
Rheological parameters which represent texture of chewing gum at each masticatory stage were selected by analysis of correlations among instrumental, sensory parameters and preferences. Sensory stiffness and instrumental puncture work were representative rheological parameters at initial stage, and sensory firmness and instrumental hardness at intermediate stage. The representative rheological parameters at final stage were sensory firmness and lift, and instrumental hardness, the slope of force-distance cruve of penetration test and springiness. An equation predicting consumer's preference and ideal texture profile of chewing gum with representative instrumental parameters were proposed.
Rheological Properties of Gelatinized Chestnut Starch Solution
Park, Young-Hee ; Kim, Sung-Kon ; Lee, Shin-Young ; Kim, Ju-Bong ;
Korean Journal of Food Science and Technology, volume 16, issue 3, 1984, Pages 314~318
Rheological properties of gelatinized chestnut starch solution were investigated with a narrow gap rotational viscometer. The starch solutions at 1.2-1.8% concentration showed pseudoplastic behaviour with yield stress. At higher concentrations (1.65 and 1.8%), the starch solution showed more pseudoplastic tendency and time-dependent characteristics. Values of yield stress were small and independent of concentrations 1.2, 1.35 and 1.5%. Significant increase of yield stress was observed at 1.65% concentration. Consistency index was exponentially dependent on concentration and temperature. The activation energy for 1.65% starch solution was about 5 Kcal/g.mol.
Effect of Irradiation on the Sterilization of Black Pepper Powder
Byun, Myung-Woo ; Kwon, Joong-Ho ; Lee, Me-Kyung ; Cho, Han-Ok ;
Korean Journal of Food Science and Technology, volume 16, issue 3, 1984, Pages 319~321
Black pepper powder was irradiated at dose of 3,6 and 9 kGy, stored at ambient temperature in order to investigate the effect of irradiation on their microbial sterilization and physicochemical properties. Total and coliform bacteria were sterilized by irradiation up to 9 kGy and 3 kGy, respectively, and they were not grown until the end of storage period.
value of total bacteria were in the range of 1.39-1.49 kGy. Proximate composition was not significantly changed according to the increase of irradiation dose except slight increase of the reducing sugar. The yield of volatile oil was slightly decreased by the increase of irradiation dose.
Purification of Glucoamylase Produced by Rhizopus oryzae
Hou, Won-Nyong ; Chung, Man-Jae ;
Korean Journal of Food Science and Technology, volume 16, issue 3, 1984, Pages 322~328
These experiments were conducted to purify the glucoamylase produced by Rhizopus oryzae. Two forms of glucoamylase (GI and GII) from Phizopus oryzae were purified by
fractionation, acetone fractionation and successive column chromatography on DEAE-cellulose and CM-cellulose. The specific activities of GI and GII toward soluble starch were 157.6 U/㎎. protein (37.5 fold of crude extract), and 164.7 U/㎎. protein (39.2 fold of curde extract), respectively, and the yields of them were 4.3% and 3.8%, respectively. The two purified enzymes have shown a single band by polyacrylamide disc gel electrophoresis and SDS-polyacrylamide gel electrophoresis. The protein bands of their electrophoresis gel were revealed to have glucoamylase activity by iodine staining and were proved to be glycoprotein by periodic acid Schiff's staining.
Peeling Operations of Root Vegetables: Potato, Sweet Potato and Carrot
Lee, Cherl-Ho ; Lee, Soon-Woo ;
Korean Journal of Food Science and Technology, volume 16, issue 3, 1984, Pages 329~335
The effect of peeling methods, spherecity and weight of potatoes and carrots on the peeling efficiency were investigated. The changes in the surface texture by peeling were estimated by Rheometer and were related to the changes in the microstructure. The optimum mechanical peeling conditions using abrasion type rotary peeler were 90 sec. at 300 rpm for potatoes, 70 sec. at 300 rpm for sweet potatoes and 60 sec. at 300 rpm for carrots. The peeling loss was influenced by the sphericity and weight of the sample. The optimum conditions for alkali peeling were 90 sec. immersion in boiling 10% NaOH solution for potatoes, 300 sec. in boiling 10% NaOH solution for sweet potatoes and 60 sec. in boiling 6% NaOH solution for carrots. Severe damage of surface structure was noticed by alkali peeling, demonstrated by denaturation of starch granules in the cell. The structural damage observed by microscope was related to the reduction of cutting force after peeling.
Optimum Conditions for Extracting Alginic Acid from Undaria Pinnatifida and Amino Acid Composition of Its Extraction Residue
Kim, Kil-Hwan ; Cheong, Jong-Joo ;
Korean Journal of Food Science and Technology, volume 16, issue 3, 1984, Pages 336~340
The optimum conditions for extracting alginic acid from the powdered Undaria pinnatifida and amino acid composition of its extraction residue were investigated. Extraction with 60 volumes of 1.0% sodium carbonate solution to the sample at
gave a maximum yield of alginic acid and the optimum extraction time was 3 hours when all the other extraction conditions had teen satisfied. In the process of precipitating alginic acid gel from algin solution, the highest yield was obtained at pH 2.0 and 1.0%
was more suitable than 10% HC1 as a precipitating agent. Extraction residue remained by separating algin solution contained 51.5% (on the dry baiss) of crude protein, and its limiting amino acid and protein score were lysine and 41.5, respectively.
Storage Trial of Tentatively Thermal-processed Orange Sac
Koo, Young-Jo ; Lee, Dong-Sun ; Lee, Seung-Choon ; Lee, Hak-Tai ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 16, issue 3, 1984, Pages 341~347
In order to provide orange sac for off-season processing of sac-suspended orange juice, orange was processed into intermediate form of orange sac or segment, stored at
and after 5 months of storage the intermediate product was finally processed into sac-suspended orange juice. Adaptability of various process and packaging was assessed. Pasteurized orange sac and segment could be relatively stable in view of microbiological spoilage during 5 months of storage. Between pasteurization methods of hot fill process and each of in-pouch or in-can process, there is no difference in quality of preliminary processed product during storage and final sac-suspended orange juice. In packaging method, metal can gave the best result and the next was 3 ply (PE/AL/PET) pouch and the last 2 ply (PE/PET) pouch. Storage in segment form was superior to sac storage. Sensory evaluation revealed better scores in final product processed from stored orange sac or segment than in control (initially processed sac-suspended orange juice) except 2 ply packaged sac.
Quality Evaluation of Sesame Oil by High Performance Liquid Chromatography
Hwang, Kyong-Soo ; Hawer, Wooderck S. ; Nam, Young-Jung ; Min, Byong-Yong ;
Korean Journal of Food Science and Technology, volume 16, issue 3, 1984, Pages 348~352
Sesamolin and sesamin in the five domestic varieties and seven of imported sesame seed were analyzed by High Performance Liquid Chromatography to evaluate quality of sesame oil. Their stability against roasting, changes of content during storage of sesame oil and differences in carry-through ratio by extracting method were also analyzed. The results indicated that the HPLC method was simple, rapid and reliable in the evaluation of sesame oil quality.
Succinylation of Myofibrillar Protein of PSE(pale, soft, exudative) Porcine Muscle and it's Functional Characteristics
Sung, Sam-Kyung ;
Korean Journal of Food Science and Technology, volume 16, issue 3, 1984, Pages 353~357
The myofibril prepared from PSE (pale, soft, exudative) porcine meat was modified by reacting with succinic anhydride and the chemical and functional properties of modified myofibrils were investigated.
activity were observed irrespective of the degree of succinylation. Isoelectric point of the succinylated myofibril changed to around pH 3 from the pH 5 of unmodified myofibril. Salt soluble property was not affected by changing the salt concentration. The modified myofibril in aqueous solution did not coagulate during heating at
for 10 min. Water absorption ability was not improved but emulsion capacity was improved a little by succinylation.
Effect of Germination on Phytic Acid and Soluble Minerals in Soymilk
Kim, Woo-Jung ; Kim, Na-Mi ; Sung, Hyun-Soon ;
Korean Journal of Food Science and Technology, volume 16, issue 3, 1984, Pages 358~362
Soybeans were soaked in water for 3 hrs and germinated at
for 5 days followed by hot water extraction and boilding for 30 min. The prepared soymilk was analyzed for chemical composition, phytic acid and soluble minerals. Germination resulted in a slow decrease in total solids while protein recovery increased to a maximum of 92.5% after 2 days. Carbohydrate content was reduced to 65% by the 5th day of germination. The intial phytic acid content in soymilk of 1.26g recovered from 100g dry soybean was decreased by 41.3% while inorganic phosphorus increased more than four times from 31.3mg to 135.0mg. Total soluble minerals was also steadily increased.
Protoplast Formation and Regeneration of Streptococcus lactis
Cha, Sang-Hoon ; Shin, Won-Cheol ; Oh, Doo-Hwan ; Yu, Ju-Hyun ;
Korean Journal of Food Science and Technology, volume 16, issue 3, 1984, Pages 363~367
Conditions for efficient formation and regeneration of protoplasts of Streptococcus lactis ATCC 11454 were investigated. Addition of 20mM DL-threonine into growth medium, growth phase and lysozyme concentration had significant effects on protoplast formation. Approximately, 20% regeneration efficiency was obtained by optimizing the medium composition and modifying the plating procedure.
Study on the Purification of 5'-Ribonucleotide
Ryung, Young ; Choi, Sung-Kwan ; Chung, Kab-Teack ;
Korean Journal of Food Science and Technology, volume 16, issue 3, 1984, Pages 368~374
The purification of 5'-riboncleotide using ion exchange resins has been studied and the optimum conditions were determined. The amount used of Amberlite IR120 ion exchange resin in 2nd resin tower could be reduced up to 20% by pretreating the hydrolyzed RNA solution in 1st resin tower. The amount used of regenerant could be also reduced up to 20% by desalting the hydrolyzed RNA solution in the 1st tower, because the desalted solution eluted easily by the water in the 2nd tower. The crystal obtained in this experiment was the mixed-crystals of
. The crystallization of the complexes formed from
gave the best result at pH 7.6. The yield of crystal complexes formed from
was obtained higher in high MeOH concentration. However, in higher than 60% MeOH concentration the products was amorphous. The higher content of MeOH for the crystallization of the product gave the smaller value of