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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 18, Issue 6 - Dec 1986
Volume 18, Issue 5 - Oct 1986
Volume 18, Issue 4 - Aug 1986
Volume 18, Issue 3 - Jun 1986
Volume 18, Issue 2 - Apr 1986
Volume 18, Issue 1 - Feb 1986
Selecting the target year
Prediction of Sorption Characteristics by Mass Balance Concept
Yoon, Heeny H.N. ; Kim, H. ; Shin, Y.D. ; Yoo, M.Y. ;
Korean Journal of Food Science and Technology, volume 18, issue 2, 1986, Pages 77~81
The water sorption isotherms of individual insoluble components of corn starch, isolated soybean protein (ISP) and casein and their binary mixtures of corn starch-lSP and corn starch-casein were measured and analyzed. BET monolayer values and Smith plot parameters from the results of sorption isotherms were calculated by mass balance concept . The comparisons between experimental and predicted values resulted in an error of 2.29% for equilibrium moisture content and an error of 2.95% in monolayer value for the mixture 50% corn starch-50% ISP. On the other hand , for the mixture 50% corn starch-50% casein the errors were 2.66% and-5.34%, respectively.
Application of Response Surface Analysis for Predicting Moisture Content of Binary Mixture
Yoon, Heeny H.N. ; Kim, H. ; Shin, Y.D. ; Yoo, M.Y. ;
Korean Journal of Food Science and Technology, volume 18, issue 2, 1986, Pages 82~87
The water sorption isotherms of binary mixtures, prepared by corn starch and isolated soybean protein (ISP) or casein, were measured and analyzed. Simple equations to predict moisture content from knowledge of composition and water activity of the mixture were derived by applying Response Surface Analysis. Comparison between predicted and experimental moisture content for 13 combinations of corn starch-lSP mixture at the range of
0.25-0.87 resulted in a maximum error of only 6.06% and an absolute mean error of 2.60%, and for the mixture of corn starch-casein the error was -4.39% and 2.12%, respectively. The agreement between experimental and predicted water sorption isotherms was shown to be 'highly acceptable' for the binary mixtures of 50% corn starch-50% ISP and 50% corn starch -50% casein.
Determination of Intracellular ATP of bacteria on the surface of Chicken
Choi, Byung-Kyu ; Kim, Jong-Bae ; Shin, Heuyn-Kil ; Lee, Seoung-Bae ;
Korean Journal of Food Science and Technology, volume 18, issue 2, 1986, Pages 88~92
Determination of bacterial adenosine triphosphate (ATP) based on luciferin-luciferase bioluminescene reaction was applied to the measurement of bacteria on the surface of chicken as an alternative rapid method. The light yield was proportional to the concentration of ATP giving a straight line within a range of
. The bacteria isolated from the surface of chicken were identified as Escherichia coli, Hafnia alvei, Pseudomonas putida and Aeromonas hydrophila. When the ATP contents of each bacteria were determined by bioluminescence reaction and compared, there was no significant difference (r = 0.95). The Patterns of growth curves for E. coli look very similar, when the bacterial growth was monitored by ATP content and viable cell count. When bacterial ATP of each samples collected every 2 days during storage for 14 days at
was determined and compared with viable cell count, it gave a good correlation (r = 0.95, n = 32).
Barley Noodle Making by Vacuum Press
Chang, Chang-Moon ; Oh, Young-Taeg ; Yoon, In-Hwa ;
Korean Journal of Food Science and Technology, volume 18, issue 2, 1986, Pages 93~97
Dried barley moodle was made with the addition of gelatinized corn flour as binder by using piston type noodle piston press, in which the temperature was kept below the temperature of protein denaturation. The evacuation of air bubble from the dough strengthened the wet noodle strands and improved the cooking quality of the dry noodle. Although the binder was indispensable, the addition should be less than 20%, because the gelatinized corn flour increased the turbidity of the cooking water. Kneading with 3% solution of soy protein resulted in improvement of the noodle's cooking quality.
Preparation and Keeping Quality of Freeze-Dried Roundnose Flounder Meat Paste
Park, Kyung-Hee ; Shin, Jong-Woo ; Park, Eun-Kyung ; Yang, Syng-Taek ;
Korean Journal of Food Science and Technology, volume 18, issue 2, 1986, Pages 98~104
Fish jelly forming ability of freeze-dried roundnose flounder meat paste has been examined . For the qualify test, freeze-dried product was packed in polyethylene bag (0.1 mm thick,
) or in tinplate can and stored for 6 months at
. From the results of quality test, the fish jelly forming ability of the products packed in polyethylene bag and can were maintained for 5 and 6 months storage at
and for 3 and 4 months at
. espectively, while it had already been lost for 1 month at
. Freeze-dried roundnose flounder meat paste can be used for preparing fish jelly products.
Volatile Components of Pinenut
Kim, Yong-Kap ; Chung, Kyu-Neung ; Ishi, Hirosh ; Muraki, Shigeru ;
Korean Journal of Food Science and Technology, volume 18, issue 2, 1986, Pages 105~109
Volatile components of pinenut were identified. Pinenut was extracted by simultaneous distillation and extraction method after Soxhlet extraction. The odor profile of the extract was very similar to that of pinenut. This extract was then fractionated into four fractions by Preparative TLC. These all fractions were analyzed by a combination of glass capillary gas chromatography (FTD, FID capillary GC) and mass spectrometry. One hundred and nine components, including 26 hydrocarbons,17 esters,16 aldehydes,12 ketones,31 alcohols, 11 bases, 2 acids and 3 miscellaneous components were identified.
Effect of Defatting on Hydration of Akibare (Japonica) and Milyang 30 (J/lndica) Rice
Kim, Soon-Mi ; Kim, Kwang-Ok ; Kim, Sung-Kon ;
Korean Journal of Food Science and Technology, volume 18, issue 2, 1986, Pages 110~113
Effect of defatting on the hydration rate of Akibare (Japonica) and Milyang 30 (J/lndica) rice was investigated. Relative crystallinity of rice starch and width of the rice grain were decreased by defatting, which was more pronounced for Milyang 30. The moisture gain at
for 80 min and the hydration rate of the defatted Milyang 30 rice were lower and higher than those of the defatted Akibare rice, respectively. The activation energy for hydration of rice was not affected by defatting.
Rheological Properties of Arrowroot Statch Suspension
Kim, Kwan ; Yoon, Han-Kyo ; Kim, Sung-Kon ; Lee, Shin-Young ;
Korean Journal of Food Science and Technology, volume 18, issue 2, 1986, Pages 114~117
The rheological properties of arrowroot starch suspension (2-6%) were investigated with a tube viscometer. The starch suspensions of less
, 4% showed a dilatant behavior with no yield stress at the temperature range of
. However, the starch suspension of 6% concentration showed a pseudoplastic behavior at
. The consistency index was exponentially increased with the increase of the starch concentration. The activation energy of flow of the starch suspensions was 0.370-0.399 kcal/mole at
and 28-60 kcal/mole at
Growth of Lactic Acid Bacteria in Soy Milk and Flavor of Soy Yogurt
Mun, Sung-Ae ; Kim, Young-Bae ; Ko, Young-Tae ;
Korean Journal of Food Science and Technology, volume 18, issue 2, 1986, Pages 118~123
Soy milk prepared from soy protein concentrate was fermented with Lactobacillus acidophilus, L. bulgaricus, L. casci, Streptococcus lactis or S. cremoris. Growth and acid production of each organism in soy milk and flavor of soy yogurt beverages were investigated. Volatile compounds in soy milk and soy yogurts were also determined. Among the five organisms tested, L. bulgaricus produced most amount of acid in soy milk while S. cremoris produced least amount of acid in soy mile. Sensory evaluation showed that the flavor of soy yogurt beverages was inferior to that of milk yogurt beverage and the flavor of soy yogurt beverage prepared by L. bulgaricus was better than that of other soy yogurt beverages. Soy milk fermented with L. bulgaricus was more acceptable than unfermented soy milk. Lactic fermentation reduced n-hexanal in soy milk while it produced diacetyl that was not detected in unfermented soy milk.
Keeping Quality of Yogurt Beverage Prepared from Soy Protein Isolate
Mun, Sung-Ae ; Ko, Young-Tae ;
Korean Journal of Food Science and Technology, volume 18, issue 2, 1986, Pages 124~129
Soy yogurt beverage (SYB) was preapred from soy protein isolate. The effort of stabilizers or pH adjustment 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 24 hours of storage and the sedimentation of curd could be reduced by the addition of proper amount of CMC or PGA. The sedimentation of curd was also retarded by adjustment of pH of SYB. When SYB prepared by Lactobacillus acidophilus was kept at
for 48 days, the number of viable cells was not changed and titratable acidity increased gradually. When SYB prepared by L. bulgaricus was kept at
for 48 days, the number of viable cells decreased slightly and titratable acidity increased gradually.
Modified Atmosphere Storage of 'Shingo' Pears Packages with Polyethlene Film
Kim, Young-Myung ; Han, Dae-Suk ; Oh, Tae-Kwang ; Park, Kwan-Hwa ; Shin, Hyun-Kyung ;
Korean Journal of Food Science and Technology, volume 18, issue 2, 1986, Pages 130~136
'Shingo' pears were seal-packaged in polyethylene (PE) film with different thickness of 0.04. 0.06, 0.07, and 0.08mm and stored for five months in an experimental storehouse with the temperature varyine 0 to
and relative humidity varying 86 to 89%. The atmosphere in PE film bags was modified to 5-l4% oxygen with 3-5% carbon dioxide depending on the film thickness and the storage period. Packaging of pears with PE film effectively reduced the weight loss, which resulted in good appearance after 5 months' storage, while non-packaged pears showed a slight wilt. Decay occurrence was not significantly different among the treatments. but role browning occurred a little more in packaged lots than in non-packaged lot. The sensory panel rated the pears front 0.07mm-thick bag highest in flavor, texture, and juiciness, which might be due to the high sugar content and low titratable acidity. The firmness of pear flesh decreased with the stogare time and its change was found to be highly correlated with that of cellulase activity (correlation coefficient= -0.946). Thisresult indicated that cellulase might be one of the enzymes responsible for the softening of pear fruit during storage.
Comparative Studies on the Lipid Content and Neutral Lipid Composition in Nonglutinous and Glutinous Rice
Shin, Hyo-Sun ; Lee, Jong-Yong ;
Korean Journal of Food Science and Technology, volume 18, issue 2, 1986, Pages 137~142
The lipids content and neutral lipid component of milled rice grain were studied for four nonglutionous and two glutinous varieties grown in Korea. The average total lipid contents in nonglutinous and glutinous varieties were 0.94% and 1.78% by dry weight basis, respectively. The ratios of neutral lipid, glycolipid and phospholipid in the total lipid were 76.5 : 14.8 : 8.6 in the nonglutionous and 82.4 : 11.1 : 6.5 in the glutinous, respectively. Main classes of the neutral lipids were triglycerides, free fatty acids, steryl esters, free sterols, monoglycerids and diglycerides in both of nonglutinous and glutinous, and no significance was observed in the content of the classes between both varieties. The major fatty acid composition of total and neutral lipids were linoleic, oleic and palmitic acids in both of nonglutinous and glutinous varieties.
Comparative Studies on the Polor Lipids Composition in Nonglutinous and Glutinous Rice
Shin, Hyo-Sun ; Yang, Joo-Hong ;
Korean Journal of Food Science and Technology, volume 18, issue 2, 1986, Pages 143~148
The composition of glycolipids and phospholipids of milled rice grain were studied for four nonglutinous and two glutinous varieties grown in Korea. Main classes of the glycolipids were esterified sterylglycosides, monogalactosyl diglycerides, steryl glycosides, digalactosyl diglycerides and cerebrosides in both of nonglutinous and glutinous, and no differences in individual content of the classes between both varieties. Of the phospholipids, Iysophophatidyl cholines, phosphatidyl cholines, phosphatidyl ethanolamines, phosphatidyl inositols and phosphatidyl serines were the major components, comprising oveer 85% of this class, and smaller amounts of diphosphatidyl glycerols and phosphatidyl glycerols were present. There was significant differences individual content of the phospholipid classes between both varieties. The major fatty acids of glycolipids and phospholipids fractions were palmitic, linoleic and oleic acids in both of nonglutinous and glutinous varieties. But content of palmitic acid in glycolipids fraction and stearic, oleic and linoleic acids in phospholipids fraction showed significant differences between both varieties.
Effects of Polyphosphates and Heart on the Physicochemical Properties of a Restructured Pork Product
Lee, Moo-Ha ; Chung, Myung-Sub ;
Korean Journal of Food Science and Technology, volume 18, issue 2, 1986, Pages 149~152
The effects of polyphosphates (STP, TSPP, SAPP and SHMP) and heart on phyrsicochemical properties of a restructured pork product were studied. Among phosphates studied, no significant differences were found in TBA value and WHC while STP and TSPP showed a significantly better effect on the reduction of cooking loss than SAPP and SHMP. When the products with beef heart (5%, 10%, and 15%) were compared with beef organoleptically, texture and color of the products showed no difference from those of beef regardless of levels of heart. Juiciness was better and cooking loss was lower in the products with heart than in beef. When pork heart was added, cooking loss and TBA value were not significantly different among products with different levels of heart (5%,7.5% and 10%). Color and juiciness were improved significantly with 7.5%, and 10% levels compared to 5% level. The measurements by a color difference meter showed that the improvement of color was mainly due to the increase in redness of tilt product.
Changes in Lipid Components of Gae-bul, Urechis unicinctus, During Hot-air Drying
Oh, Kwang-Soo ; Chung, Young-Hoon ; Lee, Tae-Hun ; Ahn, Chang-Bum ; Lee, Eung-Ho ;
Korean Journal of Food Science and Technology, volume 18, issue 2, 1986, Pages 153~157
Changes in lipid components of Gae-bul, Urechis unicinctus, during hot-air drying (
, 7 hrs) were studied. Raw sample contained 1.3% total lipid (TL) which consisted of 35.1% neutral lipid (NL), 18.0% glycolipid (GL) and 46.9% phospholipid (PL), and dried sample contained 5.3% TL which consisted of 51.8% NL, 20.5%GL and 27.7% PL. There were about 40% decrease in PL content and a slight increase in NL content during drying. The NL of raw sample mainly consists of triglyceride (TG, 39.8%), free sterol (FS, 39.6%), free fatty acid (FFA, 12.2%). and also identified diglyceride (DG), monoglyceride and esterified sterol and hydrocarbon in less quantify. The percent of TG and FS decreased, while that of FFA and DG increased during drying. And main components in the PL were phosphatidyl choline (PC,45.6%), phosphatidyl ethanolamine (PE,34.8%), and followed by phosphatidyl serine (PS) and an unknown substance. In the components of PL, PE, PS and PC decreased slightly in order during drying. And major fatty acids of raw and dried samples were generally 16:0, 18: 1, 18:3, and 20:5. The content of the polyenoic acid such as 20:5 decreased. while the saturated acid increased slightly during drying.
Softening Related Changes in Cell Wall Polysaccharides of Persimmon
Kim, Soon-Dong ; Park, Nam-Sook ; Kang, Meung-Su ;
Korean Journal of Food Science and Technology, volume 18, issue 2, 1986, Pages 158~162
Various cell wall polysaccharides such as ionically associated pectin (IAP), covalently bounded pectin (CBP),4N potassium hydroxide soluble hemicellulosic fraction (HF,) and 0-3N soluble hemicellulosic fraction (HF,) were fractionated from crude cell wall of the fresh and soft persimmon by chemical method. The changesin cell wall polysaccharides were studied by gel filteration chromatography . The content of crude cell wall remarkably decreased in the soft persimmon. The decreasing rates of IAP, CBP and
were 59, 60 and 74%, respectively, while
and cellulose changed only a little during softening. Sugar compositions of IAP and CBP were 72-84% uronic acid, 5-1% hexose and 11-16% pentose, and also the hemicellulose was composed of uronic acid besides hexose and pentose that was hemicellulosic components. The loss rate of pentose in IAP, of hexose in CBP, of hexose and uronic acid in
, of pentose in
increased during softening. Though apparent average molecular freight of all polysaccharides shifted from high molecular freight to low molecular weight polymer, the shifting degree of CBP and
was especially remarkable during softening. It is suggested that the severe softening phenomenon of persimmon involved the degradation and dissolution of wall bound-CBP and
which were associated with each other.
Changes of Protein Pattern of Mungbean Seeds, Phaseolus aureus During Germination
Park, D.Y. ; Cho, S.J. ; Shin, Y.C. ;
Korean Journal of Food Science and Technology, volume 18, issue 2, 1986, Pages 163~167
During the germination of mungbean seeds, the changes of water contents, total and soluble proteins, and electrophoretic pattern of the soluble proteins were examined. The moisture content of a dry mungbean was 12.7%, which was greatly increased after the soaking. Along to the germination period, the moisture contentof the mungbean sprouts was gradually increased up to 90.7%. The contents of total and soluble proteins were sharply decreased after the soaking of the mungbean and decreased gradually during the germination. PAGE of the soluble proteins showed two broad bands and three sharp bands. During the germination, two broad bands were weadened but other bands were relatively stable. SDS-PAGE showed 19 discrete bands and during the germination, the most of the bands were thinned or disappeared. But some of the protein bands were stable until the end of germination.
Effect of Extracting Conditions on the Soluble Solid's Yield of Korean Red Ginseng
Sung, Hyun-Soon ; Kim, Woo-Jung ;
Korean Journal of Food Science and Technology, volume 18, issue 2, 1986, Pages 168~172
The swelling and hydration properties of Korean red ginseng tails and yield of total solids in extract were studied during extraction with ethanol solution having a concentration of 0-90% at
. Extraction was carried out 5 times which was taken 8 hours per each time of extraction. The swelling, hydration and total solids yield were increased as the ethanol concentration decreased and as the extraction temperature raised. The cumulative value of solids yield suggested that three times of extractions with water or 70% ethanol were effective to recover more than 84%. Linear regression analysis on the properties investigated and extraction conditions showed a linear logarithmic relationship .