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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 19, Issue 6 - Dec 1987
Volume 19, Issue 5 - Oct 1987
Volume 19, Issue 4 - Aug 1987
Volume 19, Issue 3 - Jun 1987
Volume 19, Issue 2 - Apr 1987
Volume 19, Issue 1 - Feb 1987
Selecting the target year
Rheological Properties of Rehydrated Suspensions of Freeze Dried Kochujang Powders
Kim, Suk-Shin ; Chang, Kyu-Seob ; Yoon, Han-Kyo ; Lee, Sang-Kyu ; Lee, Shin-Young ;
Korean Journal of Food Science and Technology, volume 19, issue 2, 1987, Pages 81~88
Rheological properties of rehydrated suspensions of two kinds of freeze dried Kochujang powders, processed at different freezing rates, were compared with raw Kochujang using Brookfield wide-gap rotational viscometer at
. Shear rates ranged from
and solid content ranged from 47% to 56%. Rehydrated suspensions of quickly frozen Kochujang powder and slowly frozen Kochujang powder, and raw Kochujang exhibited pseudoplastic behaviors with yield stress and presented thixotropic properties which followed the second-order kinetic behavior proposed by Tiu. Suspensions of Kochujang powders exhibited considerably higher decaying rates than raw Kochujang. The dependency of the equilibrium structure parameter on the shear rate was weak, and there were no significant differences among the values of structure parameters of three samples. The temperature dependency of the apparent viscosity of Kochujang suspension was fully expressed by Arrhenius equation and activation energies of suspensions of quickly frozen Kochujang powder and slowly frozen Kochujang powder, and raw Kochujang were 2.21, 2.18, and 2.32 Kcal/g.mole respectively. Consistency indices of three samples increased with solid content and decreased with temperature. Flow behavior indices of three samples showed no considerable dependency on the temperature and solid content. There were no significant differences in the rheological properties between two Kochujang powders.
Changes of Hydrophobicity, Solubility, SH Group and Protein-Protein Interaction in Yellowtail Myosin and Whelk Paramyosin During Thermal Denaturation
Choi, Yeung-Joon ; Pyeun, Jae-Hyeung ;
Korean Journal of Food Science and Technology, volume 19, issue 2, 1987, Pages 89~96
The denaturation mechanism of the protein during heating of myosin and paramyosin extracted from the ordinary muscle of yellowtail (Seriola qrinqueradits) and the adductor muscle of whelk (Neptunea arthritica cuming) were investigated by analyzing the hydrophobicity, solubility, SH group and protein-protein interaction. The free hydrophobic residue of the two proteins were increased by increase of heating temperature up to
and then decreased for further temperature raise. The protein-protein interaction was proportional to the increment of the free hydrophobic residue. The aggregation of protein was begun from
with the decrease of the free hydrophobic residues. The results of Arrhenius equation for the data on proteinprotein interaction showed that the denaturation course was made up with multi-steps in the myosin and two-steps in the paramyosin. The number of free hydrophobic residue and SH group, solubility and protein-protein interaction were significantly differed with the denaturation temperature (p<0.01).
Modification of Physicochemical Properties of Naked Barley Starch by Heat-Moisture Treatment
Kang, Kil-Jin ; Park, Yang-Kyun ; Lho, Il-Hwan ; Kim, Kwan ; Kim, Sung-Kon ;
Korean Journal of Food Science and Technology, volume 19, issue 2, 1987, Pages 97~101
Physicochemical properties of heat-moisture (18, 21, 24 and 27%) treated naked barley (Youngsanbori) starch indicated that crystailinity of the starch was decreased upon treatment and water-binding capacity drastically increased as the moisture level increased. The swelling power was decreased, but the solubility increased by heat-moisture treatment. Apparent viscosity in aqueous sodium hydroxide solution was repressed as moisture-treatment level increased. Amylograph hot paste vicosities were decreased upon treatment except initial pasting temperature.
Quality Comparison of Gelatins Manufactured from Raw and Scalded Pigskins
Lee, Moo-Ha ; Kim, Yang-Ha ; Chung, Myung-Sub ;
Korean Journal of Food Science and Technology, volume 19, issue 2, 1987, Pages 102~106
In order to examine the appropriateness of types of pigskin as a raw material for gelatin production, comparison was made on the quality of gelatins made from raw and scalded pigskins. Raw and scalded pigskins were acidified in 1.7% HCl solution for 15-18 hr and then washed by tap water for 10 hr. After washing, pigskins were extracted at
to produce gelatins. Gelatins from raw pigskins appeared to be better in gel strength than those from scalded ones at all extraction temperatures. Gelatin yield was higher with raw than with scalded pigskins. With the increase of extraction temperature, the decrease in gel strength and viscosity was resulted in. More colored gelatins were produced with increasing extraction temperature in both raw materials. Electrophoretic pattern of gelatins showed that higher molecular weight fractions decreased with the increase of extraction temperature and pigskin gelatin had more complicated molecular composition than that of type B gelatin (alkali-treated gelatin).
Quality Evaluation of Ground Garlic and Onions Treated with Chemical Fumigants and Ionizing Radiation
Kwon, Joong-Ho ; Byun, Myung-Woo ; Cho, Han-Ok ;
Korean Journal of Food Science and Technology, volume 19, issue 2, 1987, Pages 107~112
Comparative effects of ethylene oxide and gamma radiation treatment of the microbiological and physicochemical qualities of ground garlic and onions were investigated. The standard ethylene oxide cycle employed was substantially less effective in reducing microbial counts than were 7 and 10 kGy of gamma radiation, and was roughly comparable to 5 kGy. Effects of gamma radiation on pungency, nutrient and color were relativey small in comparison with ethylene oxide which adversely affected physicochemical properties. Sensory evaluation indicated that no significant difference was observed between the nontreated control group and 10 kGy irradiated smaples.
Maillard Reaction in an Intermediate Moisture Model Food System
Kim, Yun-Ji ; Choi, Hyeong-Taeg ; Yu, Ju-Hyun ; Oh, Doo-Hwan ;
Korean Journal of Food Science and Technology, volume 19, issue 2, 1987, Pages 113~118
An intermediate moisture model food system was used to investigate the effects of water activity (Aw), temperature, pH and polyethyleneglycol (PEG) on the Maillard reaction. The initial molar ratio of glucose to lysine was varied from one half to four. The maximum Maillard reaction was obtained from an initial glucose/lysine molar ratio of approximately three. The rate of Maillard reaction showed a maximum in the range of water activity of a normal intermediate moisture food. 'the model food system was prepared to hold water activity range of 0.47-0.84 and the samples were held at various temperatures. The maximum browning rate occurred at an Aw value of approximately 0.89 at
, 0.74 at
and 0.67 at
, respectively. The Arrhenius activiation energies for nonenzymatic browning pigment production were 18.03, 15.18 and 9.90 Kcal/mole for the sample with Aw 0.84, 0.74 and 0.67. When the pH of the model system was increased, a significant increase in the browning reaction was observed. On the inhibitive effects of PEG, the higher degree of polymerization, the more inhibition of browning reaction.
Methods to Store Fruit Pulps in The Liquid State at The Frozen Storage Temperature
Lee, Young-Chun ; Shin, Dong-Bin ;
Korean Journal of Food Science and Technology, volume 19, issue 2, 1987, Pages 119~124
Combined cryoprotectants (C.C.) were formulated to depress freezing points of strawberry pulp and orange juice concentrate to
, and quality changes in fruit pulps during storage ai
in the liquid state were investigated. C.C. suitable for strawberry pulp consisted of sucrose (2.5%, w/w), glucose (12.7%), fructose (12.7%), glycerol (1%), propylene glycol (1%) and ascorbic acid (0.1%), and that for orange juice concentrate containing 48% solids glucose (5%), fructose (5%), glycerol (4%) and citric acid (1%). When quality of fruit pulps was compared among control and those with C.C., quality of fruit pulps stored with added C.C. was at least as good as control, except treatment B which had significantly lower overall preference. Strawberry jam prepared from pulp stored for 4 monthes did not show any significant quality differences among control and treated samples. The results of this study indicated that fruit pulps could be stored with added C.C. in the liquid state at the frozen storage temperature, while maintaining qualities at least as good as the conventionally frozen stored products.
Water Uptake Rate and Degree of Gelatinization During Cooking of Pressed, Cutted and Pearled Barley
Sohn, Jung-Woo ; Yum, Cho-Ae ; Jang, Myung-Sook ; Kim, Sung-Kon ;
Korean Journal of Food Science and Technology, volume 19, issue 2, 1987, Pages 125~128
Water uptake rates of barley (pressed, cutted and pearled) at
were determined by measuring the weight gain during soaking. Pressed barley absorbed water at the fastest rate, whereas pearled barley at the slowest rate. The former was the most temperature dependent during hydration. Degree of gelatinization, determined by X-ray diffractometry, during cooking at
indicated that the pressed barley cooked 1.4- and 2-times faster than Gutted and pearled barley, respectively.
Microcomputer-based Data Acquisition System for the Measurements of Temperature and Weight in Food Processing
Choi, Boo-Dol ; Chun, Jae-Kun ;
Korean Journal of Food Science and Technology, volume 19, issue 2, 1987, Pages 129~133
To develop a microcomputer-based data acquisition system for measurement of variables such as temperature and weight in food process, a low-cost data acquisition system was developed using an Apple II microcomputer. The system consisted of a microcomputer, a temperature sensor made of pt-100, a strain gauge load cell for weighing, a preamplifier for signal conditionings and an interface device. Interface device was built with programmable interface chip MC 6821, tristate buffer 74244 and analog-to-digital converter ADC 0809. The analog signals of temperature and weight were serially acquisited upon the program. The BASIC language was used for operating the data acquisition and data handling programs. The system successfully measured the variables such as temperature and weight with various sampling intervals in food dehydration process.
Molecular Species of Triglycerides in Walnut Oil
Chun, Seok-Jo ; Park, Yeung-Ho ;
Korean Journal of Food Science and Technology, volume 19, issue 2, 1987, Pages 134~139
The triglycerides of walnut oil were fractionated by high performance liquid chromatography (HPLC) on the basis of partition number (PN). Each triglyceride was finally fractionated on the basis of aryl carbon numbers (CN) by gas-liquid chromatography (GLC). The fatty acids of triglyceride for each PN group were analyzed by GLC. Also, the fatty acid at
of glycerol in each PN fraction separated by HPLC was determined by enzymatic hydrolysis with pancreatic lipase. The major triglyceride molecular species of walnut oil were
(LnLL; 17.6%) and
(LLL; 37.3%). The triglyceride molecular species occupied by unsaturated fatty acid at
were more than 90%.
Partition Coefficient of Proteins of Different Surface Hydrophobicity in Poly (ethylene glycol)-Dextran Aqueous Two Phase System
Lee, Sam-Pin ; Lee, Cherl-Ho ;
Korean Journal of Food Science and Technology, volume 19, issue 2, 1987, Pages 140~145
The partition coefficient of the proteins of known effective hydrophobicity was determined in a poly (ethylene glycol)-dextran aqueous two-phase system. The changes in the partition coefficient was also determined when a fraction of PEG-palmitate (PEG-P) was added to the system. The partition coefficient of the proteins increased as the concentrations of PEG and dextran increased at a constant phase volume ration irrespective of the effective hydrophobicity of the proteins. When small amounts of PEG-P were added to the PEG phase, the partition coefficients of BSA and
, which had relative hydrophobicity (RI) of 700 and 120, respectively, increased more than ten-fold, whereas ovalbumin whose RI was 5 showed little change. The drastic increases m the partition coefficient were observed by the addition of PEG-P in 2% level to the PEG system. Addition of PEG-P over 5% level resulted in a slight further increase in the partition coefficient of all proteins tested.
Effects of Salts on the Partition of Proteins in Poly (ethylene glycol)-Dextran Aqueous Two Phase System
Lee, Sam-Pin ; Lee, Cherl-Ho ;
Korean Journal of Food Science and Technology, volume 19, issue 2, 1987, Pages 146~150
The effects of pH and added salts on the partition coefficients of proteins in a polyethylene glycol)-dextran aqueous two-phase system were investigated. The partition coefficients attained the lowest value at the isoelectric point of proteins in an equal volume aqueous two-phase system containing 5% PEG and 9.5% dextran in 5 mM phosphate buffer solution. The coefficients increased dramatically at pH 11; BSA which had highest effective hydrophobicity marked 50-fold increase, while
and ovalbumin which had low hydrophobicity 10-fold increase, respectively. The effect of added salts varied with the pH. The partition coefficient increased by the addition of salt at pH 3.0 but decreased drastically at pH 7.0. The partition coefficient increased in the order of added Li < Na < K at pH 3.0 and decreased in the order of added Li < Na < K at pH 11.0.
Study on Growth and Acid Production by Lactic Acid Bacteria in Soy Milk
Kim, Kyung-Hee ; Ko, Young-Tae ;
Korean Journal of Food Science and Technology, volume 19, issue 2, 1987, Pages 151~156
Four types of soy milk prepared from soybean, defatted soybean, soy protein concentrate (SPC) or soy protein isolate (SPI) were fermented with Lactobacillus acidophilus, L. bulgaricus, L. casei, Leuconostoc mesenteroides or Streptocroccus lactis. Growth and acid production by each organism in soy milks were investigated. Acid production by L. acidophilus was miximum in soy milk while acid production by other organisms was maximum in defatted soy milk. All the organisms produced least amount of acid in SPI-milk. Addition of yeast extract (0.5) to four types of soy milks stimulated acid production by lactic acid bacteria, particularly in case of L. acidophilus. Higher concentration of total solids in soy milks resulted in better growth and more acid production by L. acidophilus and L. bulgaricus.
Cooked Odor Components of Sergia Lucens and Its Fermented Product
Choi, Sung-Hee ;
Korean Journal of Food Science and Technology, volume 19, issue 2, 1987, Pages 157~163
Changes in the odor components of Sergia Lucens during fermentation were studied by simultaneous distillation and extraction method. Forty seven components were identified by GC and GC-MS. Major cooked odor components of raw material were alkyl pyrazines and thialdine. Alkyl pyrazines, furfuryl alcohol, isoamyl alcohol and sulfide compounds, such as dimethylsulfide and dimethyltrisulfide increased during the period of fermentation. On the other hand, thialdine content decreased as the period of fermentation was extended. Sensory evaluation of cooked Sergia Lucens odor was carried out by GC-sniff analysis. The odors of GC effluents at the sniffing port were sniffed in order to find out the key compound of cooked Sergia Lucens odor components. The results of the GC-sniff analysis indicated that 2,5-dimethylpyrazine, 2,6-dimethylpyrazine and 2,3-dimethylpyrazine had dried or roast shrimp-like odor and thialdin had dried small sardine-like odor. The result showed that pyrazines and thialdine could play an important role in the formation of cooked Sergia Lucens odor.
Microstructure and Textural Properties of Cell Mass from Cooked Kidney bean and Soybean
Kim, Jeong-Kyo ; Watanabe, Tokuji ; Lee, Cherl-Ho ;
Korean Journal of Food Science and Technology, volume 19, issue 2, 1987, Pages 164~170
The microstructure, contents of pectic substances and textural properties of cell masses separated from cooked kindey bean and soybean were investigated. Cooked kidney bean could be easily separated to the individual cells, while soybean yielded mixture of individual cells and cell clusters. The break down of the middle lamella was observed, but cell wall was not injured . Separated cells from kidney bean were spherical, while those from soybean were long sack shape as observed in both optical microscope and SEM. Cooked soybean cell mass, which had higher content of pectic substances, showed higher cohesiveness and adhesiveness compared to kidney bean cell mass.
Development of Shear Extrusion Test for the Texture Evaluation of Cooked Noddle
Yoo, Byoung-Seung ; Lee, Cherl-Ho ;
Korean Journal of Food Science and Technology, volume 19, issue 2, 1987, Pages 171~175
An objective method for the evaluation of eating quality of cooked noodle was established by using a specially designed shear extrusion cell of Rheometer. From the force-distance curve, the maximum force, initial force, extrusion work, and the slope were determined. In a test with Korean dried noodles made from 17 types of Australian wheat flour, the maximum and initial forces and extrusion work could represent the firm-soft and chewy character, which govern mostly the preference of cooked noodle. On the other hand, the slope could distinguish the textural changes of cooked noodle during the storage after cooking. The parameters showed significant correlation with the protein content, water absorption, development time and extensibility of flour, but no correlation was obtained with the maximum viscosity of viscogram. For the estimation of textural preference, the correlation coefficient obtained from a multiple regression analysis using the maximum viscosity of viscogram and the maximum force of shear extrusion test as the two independent variables was not significantly higher than the coefficient obtained from a simple regression with the maximum force only.
Browning and Sorption Characteristics of Dried Garlic Flakes with Relative Humidity and Storage Temperature
Kim, Hyun-Ku ; Jo, Kil-Suk ; Kang, Tong-Sam ; Shin, Hyo-Sun ;
Korean Journal of Food Science and Technology, volume 19, issue 2, 1987, Pages 176~180
The sorption characteristics of dried garlic flakes stored at various relative humidity and storage temperature were studied. At low relative humidity below RH 51%, the sorption equilibrium was easily attained, whereas at higher relative humidity above RH 67%, the flakes were browned by higher equilibrium moisture content. The flakes were browned at relative humidity above 67% at
, above 84% at
, respectively. The moisture contents of monolayer value for the flakes were ranging from 5.80% to 6.20% (DB) with varying temperatures. And the necessity of moisture-proof packaging material suggested for the long term storage of the flakes because the lower moisture content and storage temperature, the higher driving force of wetting. Regression equation for browning rate prediction with relative humidity and storage temperature of the flakes was determined.