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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
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Comparison of Biochemical Characteristics of Myofibrillar Proteins from Red Muscle and White Muscle
Yang, Ryung ; Shin, Wan-Chul ; Oh, Doo-Whan ; Jhin, Hong-Seung ; Kim, Kee-Tae ;
Korean Journal of Food Science and Technology, volume 18, issue 3, 1986, Pages 173~180
To investigate on the biochemical characteristics of muscle fiber, myofibrils and actomyosins were prepared front red muscle and white muscle, and their ATPase activities and SDS-polyacrylamide gel electrophoretic patterns were compared. Also biochemical characteristics of bovine muscle were compared with those of chicken muscle for the detection of species characteristics. SDS-polyacrylamide gel electrophoretic analysis indicated that red muscle contained nlore 30K component of myofibril than white muscle. Differences in KCI concen-tration dependency of actomyosin ATPase activities and ATPase activity-pH cone were observed, when bovine muscle were compared with chicken muscle.
Comparison of Myosin ATPase Activities from Red Muscle and White Muscle
Shin, Wan-Chul ; Oh, Doo-Whan ; Jhin, Hong-Seung ; Kim, Kee-Tae ; Yang, Ryung ;
Korean Journal of Food Science and Technology, volume 18, issue 3, 1986, Pages 181~186
Myosin were prepared from red muscle and white muscle, and their ATPase activities were compared. Ca-ATPase activity of bovine myosin from red muscle was higher than that of myosin from white muscle, while Ca-ATPase activity of chicken myosin from red muscle differed hardly from that of myosin from whitemuscle. Atso EDTA-ATPase activity of bovine red muscle myosin was higher than that of white muscle myosin ,although EDTA-ATPase activity of chicken myosin from red muscle differed hardly from that of white muscle myosin. When myosins were treated with trypsin, bovine myosin from white muscle was hydrolysed moreeasily than red muscle myosin was. Chicken myosin from red muscle , however, was hydrolysed by trypsin more easily than white muscle myosin was.
Vitamin Retention in Rice Bran during Extrusion Cooking
Kim, Bok-Nam ; Cheigh, Hong-Sik ; Lee, Kyu-Han ;
Korean Journal of Food Science and Technology, volume 18, issue 3, 1986, Pages 187~191
Vitamin retention in rice bran during the extrusion cooking adapted for the rice bran stabilization was studied. The rice bran of different moisture content (9.5% and 15.6%) were extruded with cooking extruder (screw dia: 100mm. strew rpm:900. L/D ratio: 10.0) under the given conditions of specific power consumption(42.1 67.9 W/Kg) and extrusion temperatures
. The affected retention rates of thiamine, riboflavin and niacin in extruded rice bran were determined. The extruded rice bran with higher moisture level had a lower or similar vitamin retention rate at lower specific power consumption and extrusion temperatures, relatively. The vitamin retention in extruded rice brail with the same moisture level were gradually decreased by the increased specific politer consumption and extrusion temperatures. The vitamin retention of rice bran during the extrusion cooking for the rice bran stabilization were observed as 89.9-97.0% for thiamin, 83.4- 97.3% for riboflavin and 94.0 - 97.7% for niacin, respectively.
Cold Gelatinization of Naked Barley Starches
Park, Yang-Kyun ; Lho, Il-Hwan ; Kim, Kwan ; Kim, Sung-Kon ;
Korean Journal of Food Science and Technology, volume 18, issue 3, 1986, Pages 192~196
Cold gelatinization of two naked burley (Songhak and Youngsan) starches in NaOH (0.14-0.21N) and KSC N (1.5-4.5M) was compared. Light transmittance of starch suspension in aqueous NaOH solution was higher in Youngsan starch than in Songhak starch. Viscosity of Youngsan starch was also higher at various starch concentrations (5-12.5%), however the critical concentration of NaOH for the gelatinization of Youngsan starch was lower by 0.1meq NaOH/g starch compared to Songhak starch. Two starches held a linear relationship between viscosity development rate and alkali concentration at a fixed starch concentration. The viscosity development rate of the starch was linearly decreased as starch concentration increased at a fixed alkali concentration. Gel volume of the starches was attained maximum at 2.5M KSCN, however Youngsan starch showed a higher volume and a less stability in KSCN than Songhak starch.
Enzymatic Milling Process for Barley Flour Preparation
Kwon, Tai-Wan ; Ahn, Byung-Yoon ; Choi, Weon-Sang ; Cheigh, Hong-Sik ;
Korean Journal of Food Science and Technology, volume 18, issue 3, 1986, Pages 197~203
An enzymatic flour milling process for barley into three major fractions (barley flour, bran-crease-germ and water solubles) was studied. Carbohydrate and protein of barley endosperm could be efficiently solubilized by the digestion process of partially pearled barley with enzymes. Bran, crease and germ were removed from hydrolyzate by filtering through 30-40mesh sieves. And then filtered product was separated into fractions by sedimentation or centrifugation. The most effective digestion of the barley was obtained by the enzyme with higher activities of glucanase and protease under such conditions as barley-water ratio, 1:1.5(W/V) and temperature at
. Total flour yield recovered was approximately 73-76% of the barley, and the portions recovered as bran-crease-germ and water solubles were about 3.6 and 15.8%, respectively.
Functional Properties of Silkworm Larvae Protein Concentrate
Park, Geum-Soon ; Park, Jyung-Rewng ;
Korean Journal of Food Science and Technology, volume 18, issue 3, 1986, Pages 204~209
The functional properties of defatted silkworm larvae flour and protein concentrate have been compared with those of soybean. The protein contents of soybean and silkworm larvae protein concentrate were 70.3% and 84.1%, respectively. The solubility of silkworm larvae protein concentrate was lower than that of soybean protein at various pH tested. However, silkworm larvae protein concentrate showed better fat absorption, poorer water absorption and overall higher bulk density than soybean protein. The silkworm larvae protein concentrate showed higher emulsifying capacity and stability, but showed lower foaming capacity and stability than soybean protein. Silkworm larvae protein concentrate showed highest viscosity among various protein products at all concentrations and reached the highest viscosity at 5
7% protein concentration. Therefore, high emulsification properties of silkworm larvae protein concentrate will be a good protein source when it is added to emulsified food.
Culture Conditions and Cell Composition of Hydrogen Bacteria Alcaligenes eutrophus ATCC 17697
Ham, Kyung-Sik ; Kim, Kil-Hwan ;
Korean Journal of Food Science and Technology, volume 18, issue 3, 1986, Pages 210~214
The culture conditions and cell composition of a hydrogen bacterica, Alcaligenes eutrophus ATCC 17697. were investigated. Optimum pH and temperature for cell growth under autotrophic condition (
as energy source,
, as crabon source) were around 7.0 and
, respectively. Effect of oxygen partial pressure in the range of 0.059 atm and 0.27 atm on cell growth was also studied. Maximum specific growth rate
was observed at 0.11 atm of oxygen partial pressure
. The contents of crude protein, nucleic acid and ash in cells were 69.2%, 17.6%, and 3.62%, respectively.
Mechanical Properties of Barley Starch Gels
Lee, Shin-Young ; Kim, Kwang-Joong ; Lee, Sang-Kyu ;
Korean Journal of Food Science and Technology, volume 18, issue 3, 1986, Pages 215~220
Mechanical properties of 9-30% starch gels from naked and covered barley were investigated with rheometer or rotation viscosimeter. The compression-penetration curves of 20 and 30% gels were characterized by deformations containing elastic, plastic and fracture regions under the load of 0-2kg. The compressive stress relaxation test showed that the viscoelastic properties of 20% gels may be represented by four element Maxwell model consisting of two Maxwell element in parallel. Also, stress-decay under the steady shear of 9% covered starch gel was able to be interpreted by linear viscoelastic model and stress-decay process was suggested to be effective to investigate the effect of temperature or additives on gel structure.
The Possibility of By-Products Utilization in a Least-Cost Sausage Formulation using Linear Programming
Lee, Moo-Ha ; Kim, Yang-Ha ;
Korean Journal of Food Science and Technology, volume 18, issue 3, 1986, Pages 221~225
The possibility of by-products utilization in a sausage formulation was studied using Linear Programming. Among constraints groups (1: moisture and meat content, 1 + heart, 1 + organ, 1 + head, 1 + heart + backfat, 1 + heart + organ, 1 + heart + head, 1 + heart + head + backfat), the group in which moisture and meat content, and the use of heart and organ were considered appeared to give the least-cost formulation. The groups where the use of backfat was considered resulted in higher-cost formulations. However, if the formulation contains bindery and extenders such as vegetable proteins or milk proteins which are not limited in use antler the Korean regulation, the result would be different from that obtained here.
Thermostability of Myofibrillar Proteins from Red Muscle and White Muscle
Yang, Ryung ; Shin, Wan-Chul ; Oh, Doo-Whan ; Jhin, Hong-Seung ; Kim, Kee-Tae ;
Korean Journal of Food Science and Technology, volume 18, issue 3, 1986, Pages 226~233
Myofibrillar proteins were prepared from red muscle and white muscle, and their thermostabilities were compared. Rate constants of inactivation of myofibrillar proteins were increased as the ionic strength of reaction mixture increased and also dielectric constant of reaction mixture decreased. Thermodynamic data forinactivation of myofibrillar proteins, such as
, revealed that thermostabilities of myofibrillar proteins from white muscle were higher than those from red muscle, and that myofibrillar proteins from chicken muscle were more heatlabile than from bovine muscle.
Characterization of Water Sorption for Defatted Soybean Hydrolysates
Kim, Jae-Sig ; Park, Kwan-Hwa ;
Korean Journal of Food Science and Technology, volume 18, issue 3, 1986, Pages 234~240
Soybean hydrolysate (SHT) was prepared from defatted soybean by hydrolysing with papain and
and water sorption isotherms were determined as a function of proteolysis degree. The moisture content and B.E.T. value of SHT at a certain water activity
increased lineraly with increasing degree of proteolysis. However, they changed drastically above 70% proteolysis. The water holding capacity of 78% SHT was similar to that of sorbito. The results indicate the increase of water sorption capacity is due to the release of polar groups through hydrolysis. Mizrahi equation generally gave the best fit for isotherms of SHT. Storage stability of intermediate moisture foods containing
SHT increased considerably, although some favorable characteristics decreased.
Some Physical Properties of Koran Red Ginseng Extract as Affected by Extracting Conditions
Sung, Hyun-Soon ; Kim, Na-Mi ; Kim, Woo-Jung ;
Korean Journal of Food Science and Technology, volume 18, issue 3, 1986, Pages 241~244
Some physical properties of Korean red ginseng extract was investigated for their changes during extraction with ethanol solution having a concentration range of 0-90% at
during 5 times of 8 hours extraction. The intrinsic viscosity was ignificantly decreased as the ethanol concentration and measuring temperature increased, while it was affected relatively less by the extraction temperature. However the effect of measuring temperature on the intrinsic viscosity was greatly reduced for the extract obtained with higher than 50% a ethanol. The turbidity and pH were also decreased as the ethanol concentration and extraction time increased.
Seasonal Variation in Lipids and Fatty Acid Composition of Sardine, Sardinops melanosticta
Lee, Eung-Ho ; Oh, Kwang-Soo ; Ahn, Chang-Bum ; Chung, Young-Hoon ; Kim, Jin-Soo ; Jee, Sung-Kil ;
Korean Journal of Food Science and Technology, volume 18, issue 3, 1986, Pages 245~248
The seasonal variation in lipid contents and fatty acid composition in the muscle of sardine, Sardinops melanosticta, caught between April, 1985 and March, 1986 was studied. The lipid contents in the muscle varied remarkably from 5.2 to 17.2% for the whole muscle, from 1.6 to 8.4% for the white muscle and from 8.8 to 20.8% for the dark muscle through the sampling periods. The lipid contents in the sardine muscle showed the lowest value in January, and the highest value in July, and the major fatty acids in the muscle were 16:0, 18:1, 20:5 and 22:6. The seasonal variation in fatty acids of sardine showed a tendency of high levels of polyenes such as 20:5 and 22:6 and low levels of saturates and monoenes such as 16:0 and 18:1 during the season of low lipid, while that showed the high levels of saturates and monoenes, and the low levels of polyenes during the season of high lipid.