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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 17, Issue 6 - Dec 1985
Volume 17, Issue 5 - Oct 1985
Volume 17, Issue 4 - Aug 1985
Volume 17, Issue 3 - Jun 1985
Volume 17, Issue 2 - Apr 1985
Volume 17, Issue 1 - Feb 1985
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Proteins and Amino Acid Composition of Korea Ginseng Classified by Years
Choi, Cheong ; Yoon, Sang-Hong ; Bae, Man-Jong ; An, Bong-Jean ;
Korean Journal of Food Science and Technology, volume 17, issue 1, 1985, Pages 1~4
For the systematic investigation of biochemical characteristics of Korean ginseng protein by years, protein fractions were analyzed by the techniques of polyacrylamide gel electrophoresis, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and gel filtration, while the amino acid composition was studied by amino acid autoanalyzer. Results of polyacrylamide gel electrophoresis and SDS-PAGE showed a few difference in pattern and number of bands depending on the age of the root. However, the number of bands obtained from polyacrylamide gel electrophoresis and SDS-PAGE was 8 and 7 to 11, respectively. When water extracted proteins were fractionated by Sephadex G-200, the main peak among 2 peaks was collected and lyophillized. Its mol. wt. was extimated to be 43,000 by the SDS-PAGE method. In amino acid composition of water extracted protein and main fraction of gel filtration, arginine content was the highest, 47.17% in water extracted protein and 57.36% in main fraction followed by glutamic acid and asparatic acid. On the contrary, cystine and methionine contents were very low in both cases.
Effect of Phosphate on Gelatinization of Rice Starch
Kim, Il-Hwan ; Kim, Sung-Kon ; Lee, Kyu-Han ;
Korean Journal of Food Science and Technology, volume 17, issue 1, 1985, Pages 5~7
Effect of phosphate (sodium polyphosphate 85%, sodium hexametaphosphate 7% and potassium phosphate 7%) on gelatinization of nonwaxy and waxy rice starches was investigated with X-ray diffractometry. The minimum moisture content for the gelatinization of nonwaxy starches was lowered in the presence of phosphate. The minimum temperature for the gelatinization of 5% starch suspensions was not altered by phosphate. However, the degree of gelatinigation of rice starches at the same temperature was higher in the presence of phosphate, except waxy rice starch.
Flavour Improvement of Soybean Pastes by the Addition of Bacillus licheniformis and Saccharomyces rouxii
Shin, Soon-Young ; Kim, Young-Bae ; Yu, Tae-Jong ;
Korean Journal of Food Science and Technology, volume 17, issue 1, 1985, Pages 8~14
In order to give the unique flavour of traditional Doenjang (Korean-style soybean paste) to commercially manufactured soybean paste, the addition of Bacillus licheniformis and Saccharomyces rouxii was tried and their influences were investigated. The addition of B. licheniformis and S. rouxii in soybean paste decreased the content of reducing sugars. By the addition of B. licheniformis, the contents of amino type nitrogen and titrable acidity were increased. The content of ammoniacal nitrogen was reduced and ethyl alcohol production was increased by the addition of S. rouxii. The viable counts of molds showed the decreasing tendency during the aging and it was accelerated by the addition of B. licheniformis and S. rouxii. Acetaldehyde, acetone, ethylacetate, methyl alcohol, ethyl alcohol, propyl alcohol, isopropyl alcohol and isopropyl alcohol were detected from the vapor of all tested ripen soybean pastes, while in a traditional Doenjang, isoamyl alcohol and isobutyl alcohol were not. The B. licheniformis and S. rouxii added sample showed richest free amino acid content. In organoleptic test the B. licheniformis and S. rouxii added sample showed the most excellent overall acceptability.
Distribution of Liquid Components in Various Tissues of Cat Fish, Parasilurus asotus
Choi, Jin-Ho ; Park, Si-Hyang ; Ro, Jae-Il ; Pyeun, Jae-Hyeung ; Choe, Sun-Nam ;
Korean Journal of Food Science and Technology, volume 17, issue 1, 1985, Pages 15~21
This study was designed to elucidate the lipid and its fatty acid composition in various tissues of cat fish, Parasilurus asotus. The free lipid contents in meat, skin and viscera were 5.62%, 26.34% and 19.27%, whereas the bound lipid contents in those tissues were 2.34%, 2.30% and 19.27%, respectively. The neutral lipid contents in free lipid were 5 times higher than those in bound lipid, while the phospholipid contents in bound lipid were 4 times higher than those in free lipid. The neutral lipid was mainly composed of triglyceride (79.84%-99.86%) in free lipid, and esterified sterol & hydrocarbon (55.12-64.33%) in bound lipid. The phospholipid was mainly composed of phosphatidyl choline (52.38-69.98%) and phosphatidyl ethanolamine (24.09-40.48%) in free lipid, and phosphatidyl choline (53.03-58.54%) and phosphatidyl ethamolamine (13.80-19.23%) in bound lipid. The major fatty acids of polar lipid in free and bound lipids were C16:0 (28.37%, 21.99%), C18:1 (12.01%, 11.52%), C18:2 (17.93%, 14.12%) and C22:6 (17.22%, 20.63%), and those of nonpolar lipid in free and bound lipids were C16:0 (14.81%, 18.94%), C18: 1 (25.93%, 10.89%) and C22:6 (9.95%,23.44%), respectively. The total essential fatty acid (TEFA) content in skin was slightly higher than that in meat. In both polar and nonpolar lipids in meat
contents of polar lipid were 1.5-2.0 times higher than nonpolar lipid and also
content of bound lipid was slightly higher than that of free lipid. There were significant differences in the lipid classification and its fatty acid composition between free and bound lipids and/or in various tissues.
Proximate and Amino Acid Composition of Wild and Cultivated Codonopsis lanceolata
Kim, Hye-Ja ;
Korean Journal of Food Science and Technology, volume 17, issue 1, 1985, Pages 22~24
The proximate and amino acid compositions of wild and cultivated Codonopsis lanceolata were analyzed. Wild Cadonopsis lanceolata (WCL) had higher contents of fat, protein, fiber and ash as compared with cultivated Codonopsis lanceolata (CCL). Calcium was 1.47 times higher in WCL than CCL. However, contents of iron and phosphorus was 1.45 times and 4.90 times higher in CCL than WCL, respectively. Arginine was the predominant amino acid in both WCL and CCL.
In-Bin Drying of Paddy with Ambient Air: Influence of Drying Parameters on Drying Time, Energy Requirements and Quality
Cheigh, Hong-Sik ; Muhlbauer, Werner ; Rhim, Jong-Whan ; Shin, Myung-Gon ;
Korean Journal of Food Science and Technology, volume 17, issue 1, 1985, Pages 25~32
Low-temperature in-bin paddy drying has been examined to study the limitations of this drying method under Korean weather conditions, the initial moisture content of the paddy, the bulk depth and the airflow rate. The results are reported and discussed with regard to drying time, energy requirements and costs, uniformity in the moisture content of the dried kernels and, finally, the quality of the paddy. The tests carried out during the paddy-drying period in 1981 and 1982 have shown that under Korean weather conditions paddy can be dried to safe storage conditions by continuous aeration with ambient air. Depending upon the initial moisture content of the kernels(19.2%-25.5% w.b.), the bulk depth(1.1-3.5m) and the airflow
the paddy could be dried within 5 to 17 days. The energy requirements and energy costs are shown to be considerably lower than for conventional high-temperature drying. No significant changes in the quality in terms of milling yield, cracking ratio, acid value and germination were observed.
Comparison of Some Properties of Naked Barley Starches
Kim, Oh-Mok ; Kim, Kwan ; Kim, Sung-Kon ;
Korean Journal of Food Science and Technology, volume 17, issue 1, 1985, Pages 33~36
Some properties of starches from three naked barley cultivars(Songhak, Youngsan and Jinan 56) were compared. No significant differences in water-binding capacity, amylose content, relative crystallinity, swelling power and gelatinization degree at various pasting temperatures among cultivars were observed. However, starches showed characteristic viscograph indices and viscosity development patterns in aqueous sodium hydroxide solution. Songhak starch exhibited the lowest pasting temperature and was the most resist to alkali gelatinization.
A Study on Coimmobilized Glucose Oxidase-Catalase System
Lee, Suk-Hee ; Lee, Sang-Yeol ; Uhm, Tai-Boong ; Kim, Woo-Jung ; Byun, Si-Myung ;
Korean Journal of Food Science and Technology, volume 17, issue 1, 1985, Pages 37~40
The reactor performance of a coimmobilized glucose oxidase and catalase enzyme system was investigated. In the determination of efficiencies of glucose oxidase and catalase of dual, mixed and soluble systems, the dual type immobilized one was superior to either the soluble or to the mixed system. In the continuous plugflow bed reactor system of glucose oxidase and catalase,
, deactivation rare constant of glucose oxidase only and catalase/glucose oxidase = 10 were
, respectively. In the effect of
, space time, the point of
in both catalase/glucose oxidase = 1 and 10. In the effect of
concentration to reduce the
diffusion limitation, it appeared that
is the maximum point of
concentration in both catalase/glucose oxidase = 1 and 10.
Factors Affecting Hydration Rate of Black Soybeans
Kim, Woo-Jung ; Shin, Ea-Sook ; Kim, Chong-Kun ; Yang, Cha-Bum ;
Korean Journal of Food Science and Technology, volume 17, issue 1, 1985, Pages 41~44
Dried black soybeans were soaked in water at the temperature range of
and in the solution having various concentration of salt and sugar, in order to investigate their effects on water absorption characteristics. The hydration rate was determined by the method of weight gain during soaking. The times required to reach specified degrees of hydration were reduced logarithmically by increase of temperature, with showing a break point in their Z-values at
. The temperature effect on hydrations of black soybeans was higher at the temperature below
. Increase of NaCl or sucrose concentration in soaking solution reduced the hydration rate. The Z-values were changed at the concentration of 25% for sucrose and 16% for NaCl. The activation energy for hydration of 30%-50% was found to be 5.7-7.2Kcal/mole. The higher activation energy was required to reach higher degree of hydration.
Keeping Quality of Yogurt Beverage Prepared from Soy Protein Concentrate
Paik, In-Sook ; Lim, Sook-Ja ; Ko, Young-Tae ;
Korean Journal of Food Science and Technology, volume 17, issue 1, 1985, Pages 45~50
Soy yogurt beverage(SYB) was prepared from soy protein concentrate and the effect of stabilizers on the sedimentation of SYB curd and the microbiological quality of SYB during storage were investigated. The curd in SYB precipitated significantly during the first one hour of storage and the sedimentation of curd was reduced by the addition of CMC of over 0.6%, PGA of over 0.2% or Na-alginate of over 0.05%. SYB could be kept for 66 days at
without significant change in viable cell count of lactic acid bacteria. pH, titratable, acidity and viable cell count of SYB were significantly changed from 42 days of storage at
. Some of SYB samples were contaminated by fungi and the growth of fungi was greatly inhibited by the addition of K-sorbate of 0.005%.
Flavor and Volatile Compounds of Soy Yogurt
Lee, Jung-Sook ; Kim, Young-Bae ; Ko, Young-Tae ;
Korean Journal of Food Science and Technology, volume 17, issue 1, 1985, Pages 51~53
Soy milks prepared from full-fat soy flour, defatted soy flow, soy protein concentrate (SPC) and soy protein isolate (SPI) were fermented with Lactobacillus acidophilus. Effects of lactic fermentation on the flavor and volatile compounds of soy milks were investigated. Sensory evaluation showed that the flavor of soy yogurt beverages was inferior to that of milk yogurt beverage and the flavor of SPI-yogurt beverage was better than that of other soy yogurt beverages. SPI-milk fermented with L. acidophilus was more acceptable than unfermented SPI-milk. Lactic fermentation reduced n-hexanal in SPC-milk and SPI-milk while it increased diacetyl in both soy milks.