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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
Quantitative Determination of Flatulence Factors in Legume Seeds and Soy Products
Bae, Ji-Hyun ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 19, issue 5, 1987, Pages 387~391
The contents of flatulence factors such as raffinose and stachyose were determined by two-dimensional thin-layer chromatography using a guide-strip technique for some legume seeds and soy products consumed in Korea. Raffinose contents in bean samples were 1.34% in domestic soybean, 1.17% in imported soybean, 0.65% in kidney bean, 0.49% in red bean and 0.49% in mung bean. Stachyose contents were 4.1% in doemstic soybean, 3.6% in imported soybean, 3.0% in kidney bean, 2.9% in red bean and 1.9% in mung bean. The flatulence factors were not detected in soy sauce whereas soy paste contained 46.6mg% of raffinose and none of stachyose. The contents of raffinose and stachyose were 26.7mg% and 53.7mg% in soy curd and 26.5mg% and 41.7mg%, respectively, in soy milk.
Isolation and Identification of Free Phenolic Acids in Korean Ginseng
Kim, Man-Wook ; Wee, Jae-Joon ; Park, Jong-Dae ;
Korean Journal of Food Science and Technology, volume 19, issue 5, 1987, Pages 392~396
A method for isolation of some phenolic acids from Korean ginseng(Panax ginseng C.A.Meyer)was studied using silicic acid column chromatography. preparative thin layer chromatography and high performance liquid chromatography. Two phenolic compounds were isolated and identified as ferulic acid, mp
and vanillic acid. mp
by spectral data of Mass and NMR spectroscopy.
Purification and Thermal Inactivation of Two Lipoxygenase Isoenzymes from Potato Tubers
Kim, Young-Myeong ; Lee, Chang-Won ; Park, Kwan-Hwa ;
Korean Journal of Food Science and Technology, volume 19, issue 5, 1987, Pages 397~402
Two lipoxygenases (F-I and F-II) were purified from potato tubers by ammonium sulfate fractionation and ion-exchange column chromatographies. The purified isoenzymes were apparently homogeneous on polyacrylamide gel electrophoresis. Both enzymes showed a similar optimum pH of 5.5-6.0. From thermal inactivation experiments with the purified enzymes in the range of 50 to
, D-values of 13.3 min and 4.3 min at
, and z-values of
were obtained respectively for F-I and F-II. By applying absolute reaction rate equation, thermodynamic parameters wire also determined for the activation part of the inactivation process.
Decontamination of Poultry Feeds by Gamma Irradiation
Byun, Myung-Woo ; Cho, Han-Ok ; Lee, Jae-Won ; Kwon, Joong-Ho ; Kim, Young-Bae ;
Korean Journal of Food Science and Technology, volume 19, issue 5, 1987, Pages 403~408
The effects of gamma irradiation on microbiological and chemical qualities of four kinds of poultry feeds were investigated. The viable counts of total bacteria in the samples were
. They were reduced by 2 to 3 log cycles after 3 to 5 kGy irradiation, and were completely eliminated with irradiation of 7 kGy. Coliforms and enteric pathogens were contaminated in high levels in all samples, ranging from
, respectively, They were sterilized by 3 to 5 kGy irradiation. Fungi, ranging from
, mainly osmophiles were identified as Aspergillus and Penicillium. They were eliminated to a undetectable level by 5 to 10 kGy irradiation. Six kinds of species, including Aspergillus flavus, were potential mycotoxin producers. Chemical components, such as proximate compositions, and mineral contents were not affected by the gamma irradiation. However, TBA values and amino acid content seemed to be affected by gamma irradiation.
Functional Properties of the Microcrystalline Collagen Manufactured from Raw Pigskins
Lee, Moo-Ha ; Kim, Yang-Ha ;
Korean Journal of Food Science and Technology, volume 19, issue 5, 1987, Pages 409~413
Microcrystalline collagen was manufactured from raw pigskins and its functional properties were measured. It showed a thixotropic behavior. The maximum viscosity was obtained at pH 3.5 and the viscosity increased with the increase of concentration in a nonlinear manner. The increase in temperature decreadsed the viscosity while the effect of temperature was greater at pH below 4.5. Foaming capacity was similar to that of gelatin but superior to that of egg white at 1%. The foam stability was inferior to that of egg white. Emulsifying capacity was lower than that of pork. Values from physical and chemical analysis were somewhat different from those of medical-grade microcrystalline collagen made from bovine cerium collagen.
Polysaccharide Production by Pseudomonas elodea ATCC 31461
Yoo, Jin-Young ; Shin, Dong-Hwa ; Chung, Dong-Hyo ;
Korean Journal of Food Science and Technology, volume 19, issue 5, 1987, Pages 414~419
Cultural conditions for the polysaccharide production by Pseudomonas elodea ATCC 31461, a thermogellable polysaccharide producer, were investigated. Optimum condition for polysaccharide production were: temperature;
, pH; 6.5, glucose; 25 g/L. nitrogen source; peptone, C/N ratio; 5.0. Maximum production and yield at this condition were ca. 32 g/L and 128%, viscosity of 1% polysaccharide solution was 837 mPas at 35/sec.. Consistency index and flow behaviour index were 2570 mPas and 0.66
Effects of Process Conditions on Sardine Oil During Bleaching and Deodorization
Kim, Chul-Jin ; Ahn, Byung-Hak ; Hwang, Sung-Yeon ; Shin, Hyun-Kyung ;
Korean Journal of Food Science and Technology, volume 19, issue 5, 1987, Pages 420~425
For use of sardine oil as an ingredient of food and feed, crude sardine oil obtained by rendering was processed to RBD sardine oil. Alkali deacidification was found to be most efficient with a concentration of 2.5N NaOH and 0.5% excess level at
. Treatment with activated clay alone at
for 20 min without air admission was effective in reduction of the color intensity of the oil without any formation of the conjugated dienes and trienes of polyunsaturated fatty acids. In deodorization process, as the temperature was increased, color of the oil was to become lighter. The amount of conjugated compounds was, however, increased drastically at higher temperatures above
for 1hr. and content of polyunsaturated fatty acids was significantly decreased.
Mineral Constituents of Honey Produced in Korea
Chang, Hak-Gil ; Bae, Ji-Hyun ; Lee, Dong-Tae ; Chun, Sung-Kyu ; Kim, Jae-Gil ;
Korean Journal of Food Science and Technology, volume 19, issue 5, 1987, Pages 426~429
Four kinds of honey from acacia, bush clover, chestnut and polyflowers were anlayzed for 9 minerals including sodium/potassium ratio, and ash content. The ash content ranged from 0.11 to 0.24% with the mean of 0.16% as potassium was found in higher concentration than other minerals. Chestnut honey had a greater quantity of mineral than others and the lowest value of sodium/potassium ratio. The correlation coefficient of
was obtained for potassium and sodium. Potassium and sodium had also a high positive correlation with calcium, magnesium, iron and manganese.
Separation of EPA and DHA from Fish Oil by Solubility Differences of Fatty Acid Salts in Ethanol
Han, Dae-Seok ; Ahn, Byung-Hak ; Shin, Hyun-Kyung ;
Korean Journal of Food Science and Technology, volume 19, issue 5, 1987, Pages 430~434
Fatty acid fraction rich in
polyunsaturated fatty acids (
, PUFA), especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) could be obtained by saponification of fish oil in ethanol containing alkali hydroxide followed by cooling and filtration of the resultant solution. Fatty acid compositions of fish oil and the concentrates suggest that the ratio of number of double bonds to carbon number in a fatty acid molecule is a more important factor than the degree of unsaturation or the chain length in determining the solubility of fatty acid salts in ethanol. Water content in ethano1 affected significantly the efficiency of the separation with respect to yield and content of EPA and DHA in the concentrates; the lower the water content, the higher the efficiency. It was, however, influenced little by cooling procedure and temperature which the saponified solution experienced during the crystallization. Under an optimal condition, the contents of EPA and DHA in the concentrate increased by 2.4 and 2.5 times, respectively, as compared with those in sardine oil.
Gelatinization Properties of Heat-Moisture Treated Potato and Sweetpotato Starches
Kim, Sung-Kon ; Lee, Shin-Young ; Park, Yong-Kon ;
Korean Journal of Food Science and Technology, volume 19, issue 5, 1987, Pages 435~440
Gelatinization properties of heat-mositure treated potato and sweet potato starches were investigated. Water-binding capacity of starch was increased by heat-mositure treatment, which was more pronounced in sweet potato starch. Blue value was not affected by the treatment. Amylograph viscosities were decreased by heat-mositure treatment, which was more pronounced in potato starch. Critical concentration of NaOH for gelatinization of starch increased as moisture level increased. Gel volume of starch upon KSCN gelatinization was higher in potato starch. Gelatinized starches showed Binghamapseudoplastic behavior. Consistency index and yield stress were drastically decreased upon heat-moisture treatment.
Localization of Lipoxygenase in Germinating Soybeans
Song, Young-Sun ;
Korean Journal of Food Science and Technology, volume 19, issue 5, 1987, Pages 441~445
The subcellular distribution of lipoxygenase in germinating soybean seeds (Glycine max[L.] AmSoy) was investigated by using differential centrifugation and sucrose density gradient fractionation. Most of lipoxygenase -1 and -2/3 activities was present in the supernatant fraction after differential centrifugation of homogenates prepared from three-day-old seedlings; only 1.5% of lipoxygenase activity remained in particulate fractions. The results of a sucrose density gradient fractionation (three-day-old) showed that the lipoxygenase activity coincided with acid phosphatase at the densities of 1.19, 1.23,
, even though most of lipoxygenase and acid phosphatase activities appeared in supernatant fractions. There was no indication that mitochondria contained any lipoxygenase activity, and it does not appear that glyoxysomes and ER contained any lipoxygenase activity either.
A New Evaluation of Browning Reactions of Korean Traditional Soy Sauce Mash During Fermentation
Kyung, Kyu-Hang ; Park, Seung-Kyu ; Yoo, Yang-Ja ;
Korean Journal of Food Science and Technology, volume 19, issue 5, 1987, Pages 446~450
To re-evaluate the browning reactions of fermented soybean products, soy sauce mash with added glucose and/or tyrosine was fermented for 152 days in the presence or absence of oxygen. Glucose negatively affected brown pigmentation either singly or with tyrosine. Tyrosine-added soy sauce mash initially browned at the same rate as the control mash until 127th day and then the former continued to brown at the same steady rate while the control mash stopped further browning. Aerobically incubated mash browned much more than anaerobically incubated one when the browning was compared on the 152nd day of fermentation. More than half of the mash browning was found to be due to the oxygen-related browning during the limited 152 days of fermentation time. Both oxygen-related and oxygen-unrelated browning reactions were found to contribute to the browning of soy sauce mash. Oxygen-related browning, however, was found to be more important than the Maillard browning reaction.
Effect of Cook Temperatures on Firming Rate of Cooked Rice
Park, Sun-Hee ; Cho, Eun-Ja ; Kim, Sung-Kon ; Hwang, Sung-Yeon ;
Korean Journal of Food Science and Technology, volume 19, issue 5, 1987, Pages 451~452
The effect of cook temperatures, 100-
, on firming rate of cooked rice stored at
for 72 hours was studied. The cook temperatures had a definite effect in retarding the firming rate of cooked rice. The time constants, reciprocal of firming rate constants, of cooked rice cooked at
were 1.2 and 1.5 times greater, respectively, than that at
. The total material available for crystallization and the Portion of material that durings storage were decreased as the cook temperature increased.
Microbiological Investigation of Swollen Commercially Canned Grapes and Peaches
Shin, Hyang-Sook ; Kyung, Kyu-Hang ; Kim, Hyun-Ku ;
Korean Journal of Food Science and Technology, volume 19, issue 5, 1987, Pages 453~455
Swollen commercially canned grapes and peaches were collected to investigate the microorganisms involved in their spoilage. 6 of 52 grape and 19 of 23 peach samples were found to be spoiled by microorganisms. Yeasts were the only spoilage microorganisms of canned grapes with Saccharomyces cerevisiae as the leading spoilage yeast. Yeasts and bacteria were found from spoiled canned peaches. S. cerevisiae and Torulopsis stellata were the most important spoilage yeasts of canned peaches. Lactic acid bacteria, belonging to genera of Lactobacillus and Leuconostoc, were the most frequently found spoilage bacteria. Only one spore-forming bacterium, Bacillus licheniformis, was involved in the spoilage of canned peaches.
Han, Dae-Seok ; Shin, Hyun-Kyung ;
Korean Journal of Food Science and Technology, volume 19, issue 5, 1987, Pages 456~462