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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 2, Issue 2 - Dec 1970
Volume 2, Issue 1 - Jun 1970
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Preparation of Drum-dried Weaning Food Based on Sweet Potato and Soybean
Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 2, issue 2, 1970, Pages 1~7
1) A process was described for the preparation of drum-dried weaning food containing about 20% protein and based on a blend of sweet potato, full-fat soy flour, minerals, vitamins and methionine. 2) The protein efficiency ratio of this product was 2.63 as compared to 3.30 for the blend containing corn starch in place of sweet potato. This is attributed to the partial destruction of available lysine in the presence of sweet potato during the drum-drying process. 3) Overall nutritive value of the weaning food was comparable to milk food and control food based on corn starch and soy flour in terms of feed efficiency, body composition and protein retention.
Development of Leaf Protein Concentrates I. Studies on the Isolation of Leaf Protein Concentrates
Choe, Sang ; Kim, Ceon-Chee ; Chun, Myung-Hi ; Kim, Kil-Hwan ;
Korean Journal of Food Science and Technology, volume 2, issue 2, 1970, Pages 8~16
Exploitation of leaf protein concentrates for human consumption is very important. Leaf protein concentrates can be easily prepared by mechanically mincing leaves material and press it for getting the juice. Crude protein can be separated from the juice by aging, adjusting the pH, or heating to
etc. This report deals with the extractability of total-N from 69 species of fresh leaves by mechanical process, and then compared the recovery of leaf protein concentrates from leaf extracts by treating with TCA, pH adjustment and heating. Results are summarized as follows. 1. In general, the greater the content of total-N of leaves the greater the percentage extraction. Extraction of the juice from leaves is needed at least two times. The simple equations are constituted between the total-N (T; %) and the first and second extractability (
) of the total-N of leaves, as follows:
2. The optimum pH value for coagulating protein from extracts is considered to be 3.5 to 4.5. However, the products of leaf protein concentrate by the pH adjustment of extracts are generally dull in color with rich elasticity. 3. Recoveries of the leaf protein concentrate from extracts by treating methods were in the following order of TCA treatment> pH 4 treatment> pH 3 treatment> heat treatment. The yield of leaf protein concentrates decreased bout 10% with pH 4 treatment, 11.4% with pH 3 treatment, and 14.8% with heat treatment compared with the TCA treatment. 4. The heat treatment is the most benifitial method for the production of leaf protein concentrates with regard to properties of texture, color and yield of products and easiness of the treatment method.
Development of Leaf Protein Concentrates II. Extraction of Leaf Protein Concentrates of Some Plants Growing in Korea
Choe, Sang ; Kim, Geon-Chee ; Chun, Myung-Hi ; Kim, Kil-Hwan ;
Korean Journal of Food Science and Technology, volume 2, issue 2, 1970, Pages 17~25
Juice were extracted from fresh leaves of 70 species of plants growing in Korea by mincing and pressing the resulting pulp through a cotton cloth. Leaf protein concentrates could be prepared from many species of land and water plants that are at present economically unimportant. The choice of plants is of considerable important. Total-N, protein-N and pH determinations were made on the extracts, and total-N remaining in the fibre were calculated. Leaf protein concentrates were precipitated from the extracts at
, and analysed total-N as protein-N of products. The present paper deals with the calculated yields of leaf protein concentrates from various plants, relations between yield of leaf protein concentrates and total-N of leaves, or pH of extracts, and the amino acid compositions of leaf protein concentrates. Results are summarized as follows. 1. Spinach and radish were the best sources of easily extractable, but good results were also obtained with indian mustard, kail, chenopod, red bean, cucumber, squash, houndberry, white flowered gourd, potato, Humulus japonicus, arrowroot and soybean as a good resources for the production of leaf protein concentrates. 2. In general, the greater the protein content of leaves the greater the yield of leaf protein concentrates. However, there are some plants difficult to make a adequate protein extraction by a simple mechanical process. 3. It was to be expected that leaf protein concentrates would be more extractable with the higher pH of extracts. There were a poor yield of the leaf protein concentrate in the pH values lower than 5.50 of the first extracts. 4. Protein content of the leaf protein concentrate shows marked differences, depending on species and season. It ranged between 29 to 80% of protein contents. However, the majority of plants yielded products containing more than 50% of protein. Products containing more than 75% of protein were obtained from two species of radish and indian mustard. Cabbage and Digitaria sanguinalis cilialis (summer) made products containing 29 to 32% of protein. 5. The amino acid composition of leaf protein concentrates was not greatly altered by species of plants. On an amino acid compositional basis, the leaf protein concentrate has a favorable balance of essential and non-essential amino acids, the only exception being methionine, which was usually low in all cases.
Studies on the Osmophilic Red Color Yeast (1) Isolation and Identification of Sporobolomyces sp.
Lee, Taik-Soo ; Yu, Ju-Hyun ; Chu, Yong-Ha ; O, Mahn-Jin ;
Korean Journal of Food Science and Technology, volume 2, issue 2, 1970, Pages 26~29
Four strains of Sporobolomyces genera were isolated from soy sauce mashes at the fermentating and aging periods and identified. Their salt-resistance and color formation were examined in order to improve the color density and nutrition of red pepper paste preparations. The results obtained were as follows; a) The strain L1, L2, L3 and L4 isolated were identified as Sporobolomyces gracilis, Sporobolomyces roseus, Sporobolomyes gracilis and Sporobolomyces roseus respectively. b) The yeasts isolated were grown on the media containing
percent of sodium chloride but their growth were almost restrained on the media containing
per cent of sodium chloride. And the strain L2 and L3 were more salt-resistant as compared with L1 and L4. c) The strain L3 were the best among the 4 strains of yeasts comparison with their salt-resistance, color and flavour formation.
Studies of Disc-electrophoretic Patterns of Fish Muscle Protein for Species Identification of Edible Fish (I)
Choi, H.M. ; Han, Y.I. ; Lee, J.J. ;
Korean Journal of Food Science and Technology, volume 2, issue 2, 1970, Pages 30~33
This studies' objective methods of identifying fish species are based on the species-specific protein-separation patterns obtained on electrophoresis of watersoluble sarcoplasmic proteins of fish muscle. As the proteins must be in their native undenatured state, electrophoretic identification of fish species has, so far, been restricted to raw fish. An extention of the electrophoretic method to the identification of cooked fish is discribed. The protein fragments extractable in 10M urea from the denatured proteins of cooked muscle can also be separated by electrophoresis into species' characteristic patterns that could be used for species identification. The separation patterns obtained on polyacrylamide gel for the urea extracts of cooked Mugil cephalus, Gadus macrocephalus, Scomberomorus niphonius, Scomber japonicus, Pseudosciaena manchurica, Seriola quinqueradiata, Trichius lepturus, Duderleinia berycoides, Lophimus setigerus, Pampus argenteus are presented. In its present form the method does not apply to canned fish.
Studies on the Composition of Kimchi (Part 3) -Oxidation-reduction Potential during Kimchi Fermentation-
Chung, Dong-Hyo ;
Korean Journal of Food Science and Technology, volume 2, issue 2, 1970, Pages 34~37
The variation of acidity, pH and oxidation-reduction potentials of Dongchimi (a kind of large raddish pickle) during its fermentation was investigated. Estimation of oxidation-reduction potentials was carried out by the electric method. 1. Acidity was increased-3.5% by lactic acid and pH was decreased 3.4 during Dongchimi fermentation. 2. In Dongchimi, oxidation-reduction potentials was comparatively high (rH above 10) in the earlier stage and then decreased rapidly from rH 15 to 2.0 but slightly increased rH 5.0 in the later stage of the fermentation. 3. It is suggested that the earlier stage of fermentation was more aerobic condition than the later stage.
Studies on Amylase and Protease as an Additive Material to the Synthetic Detergent
Kim, Yu-Sam ; Hong, Yun-Myung ; Yu, Ju-Hyun ;
Korean Journal of Food Science and Technology, volume 2, issue 2, 1970, Pages 38~42
The crude enzyme, tamylase, was produced by cultivating the Bacillus subtilis on wheat bran. It is composed of amylase and protease, and can be used as an additive material to the synthetic detergent, Suny which is manufactured by Ae-kyung Oil and Fat Co. Amylase activity of the enzyme as an additive material to the synthetic detergent; 1. is decreased by increasing the amount of detergent. But inhibitory rate under the practical used concentration of detergent is less than ten percents. 2. have optimal temperature at
. 3. have optimal pH of substrate on pH
. 4. is inhibited by
. When enzyme and detergent are mixed both as powder, the enzyme is good for storage. Proteolytic activity is good at the practical used concentration of the detergent, but it is inhibited by strong concentration.
Milk-clotting Enzyme from Mcroorganisms (Part XI) -Specificity Mucor-rennin (Crystalline Milk-clotting Enzyme of Mucor pusillus) on Synthetic Peptides-
Yu, Ju-Hyun ; Osawa, Hisao ; Tamura, Gakuzo ; Hong, Yun-Myung ; Arima, Kei ;
Korean Journal of Food Science and Technology, volume 2, issue 2, 1970, Pages 43~48
When of the synthetic peptides were subjected hydrolysis with Mucor-rennin which crystalline milk-clotting enzyme from Mucor pusillus, the peptides of Z-L-Glu-L- Phe-OH, Z-L-Phe-L-Tyr-OH, Z-L-Phe-L-Leu-OH, Z-L-Tyr-L-Leu and Z-L-Glu-L-Phe-OH, were found to be hydrolysis.
Technological Studies on Textured Soybean Protein (Part I) -Effect of Drying Process on Gelling Properties of Soybean Protein Isolate-
Moon, Juhn-Woong ;
Korean Journal of Food Science and Technology, volume 2, issue 2, 1970, Pages 49~55
In preparation of textured soybean protein, drying process of the isolated protein affected its gelling property and other related characteristics such as water holding capacity and viscosity. In model systems, denaturation of the protein, as determined in terms of nitrogen solubility index (NSI), was appeared to be a parameter of the gel strength of soybean protein isolate. The gel strength was maximum when the protein was denatured properly during drying process of which the NSI was 43 in this experiment and decreased at either the higher or the lower NSI. It indicated that proper denaturation of the protein during drying operation is advantagous for the preparation of textured soybean protein but not neccesary to make highly undenatured one.
Production of Single-Cell Protein on Petroleum Hydrocarbon -I. Isolation and Selection of Hydrocarbon Utilizing Microorganisms-
Kwon, Tai-Wan ; Mheen, Tae-Ick ; Park, Yoong ; Pyun, Yoo-Ryang ;
Korean Journal of Food Science and Technology, volume 2, issue 2, 1970, Pages 56~59
Although there are no oil wells in Korea, yet more than 900 strains of petroleum hydrocarbon utilizing microorganisms have been isolated from 357 soil and sewage samples collected from oil depots and other sources there. From these samples 7 strains of yeast were selected on the basis of their superior cell yields. Five of them were identified as Candida tropicalis, the other being Candida lipolitica and Torulopis sp. Of the selected strains the mass doubling time is
hrs., the yield is
; the conversion rate of crude petroleum substrate into the microbial mass is
; and protein content of dried cells is
Production of Single-Cell Protein on Petroleum Hydrocarbon -II. On the Growth of Candida tropicalis KIST 359-
Park, Yoong ; Mheen, Tae-Ick ; Pyun, Yoo-Ryang ; Kwon, Tai-Wan ;
Korean Journal of Food Science and Technology, volume 2, issue 2, 1970, Pages 61~67
The growth characteristics of Candida tropicalis KIST 359, isolated from soil samples collected at an oil depot in Korea, have been studied by cultivating batches under varying conditions. The conclusions of the study were: 1. The yeast easily assimilates hydrocarbons in a range of
, and the optimum cultivation temperature and pH are
and 5.5, respectively. 2. Using this strain of micro-organism, gas oil gives a higher cell yield than kerosine and with gas oil except urea all other nitrogen sources
similarly support a satisfactory growth of the yeast. 3. The highest yield is obtained with a gas oil level of 10%(v/v), and concentrations of nitrogen source and
of 0.5 and 0.05%(w/v), respectively. 4. The protein content of dried yeast cells is 59.8%. Its amino acid composition can be compared well with that of FAO provisional patterns, but with a low methionine and a high lysine content.
제 3 차(第 3 次) 국제식량이공학회(國際食糧理工學會) 및 동(同) 연합회(聯合會) 제 1 차(第 1 次) 총회(總會)에 참석(參席)하고서
Gwon, Tae-Wan ;
Korean Journal of Food Science and Technology, volume 2, issue 2, 1970, Pages 68~71