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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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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 20, Issue 6 - Dec 1988
Volume 20, Issue 5 - Oct 1988
Volume 20, Issue 4 - Aug 1988
Volume 20, Issue 3 - Jun 1988
Volume 20, Issue 2 - Apr 1988
Volume 20, Issue 1 - Feb 1988
Selecting the target year
Inhibitory Effects of Ginger and Garlic Extracts on the DNA Damage
Kang, Jin-Hoon ; Ahn, Bang-Weon ; Lee, Dong-Ho ; Byun, Han-Seok ; Kim, Seon-Bong ; Park, Yeung-Ho ;
Korean Journal of Food Science and Technology, volume 20, issue 3, 1988, Pages 287~292
The inhibition mechanism of DNA damage by lipid peroxidation was studied through the reaction systems of plasmid pBR322 DNA, linoleic acid and the ethanol extracts obtained from ginger and garlic. The DNA damage was greatly inhibited by the addition of ginger and garlic extracts, and their scavenging effects of active oxygens were also great. It is considered that the inhibitory effects of these extracts on the DNA damage are mainly due to their scavenging effects of active oxygen radicals.
Nonvolatile Flavor Components in Chinese Quince Fruits, Chaenomeles sinensis koehne
Chung, Tae-Yung ; Cho, Dae-Sun ; Song, Jae-Chul ;
Korean Journal of Food Science and Technology, volume 20, issue 3, 1988, Pages 293~302
This study was performed to identify detailed informations on the nonvolatile flavor of Chinese quince fruits, Chaenomeles sinensis koehne. About 72% of the free amino acids were shown to be valine, asparagine,
, aspartic acid and serine. Arginine, tyrosine, methionine and tryptophan were not present. Glutamic acid and glutamine as a amino acid for peptides were the major components, whereas cysteic acid, methionine sulfone and tryptophan were not detected. The nucleotides attained were composed of cytosine, uridine-5'-monophosphate and cytidine-5'-monophosphate, and these were proved to be a very small quantity. Guanosine-5'-monophosphate, inosine-5'-monophosphate and adenosine-5'-monophosphate were not present. The major sugars were shown to be glucose, sorbose, sucrose and fructose. Fructose was the most abundant one among them. A total of 11 organic acids were identified by capillary gas chromatography and capillary gas chromatography-mass spectrometry. The major components identified were tartaric acid and α-ketoglutaric acid. The total content of vitamin C determined was 386.6mg%, and those of ascorbic, dehydroascorbic, and 2, 3-diketo-L-gulonic acid were 28.8mg%, 154.5mg% and 197.3mg%, respectively. Calcium and phosphorus were the major components, while heavy metals such as cadmium, copper and lead were determined to be a small amount. In the result of organoleptic test on the natural and synthetic extract of Chinese quince fruits, the principal taste components consisted of free amino acids, sugars, organic acids, vitamin C and minerals. Five groups mentioned would have a favorable influence upon the taste of fresh Chinese quince fruits.
The Effects of the Type of Cereal Powder and Extruder Operation Conditions on the Barrel Temp.-distribution
Ryu, Gi-Hyung ; Lee, Cherl-Ho ;
Korean Journal of Food Science and Technology, volume 20, issue 3, 1988, Pages 303~309
The heat generation at the start-up period of an autogeneous single screw extruder was determined with various feed materials, die structure and operational conditions. The highest heat generation rate was observed with defatted soybean meal, while the lowest value was obtained with rice flour, and wheat and barley flour showed the intermediate rate. As the moisture content of the flour decreased and the screw speed increased, the electric power requirement and heat generation rate increased. The temperature at compression section increased with the decrease in the particle size. The same effect was also observed as breaker plate was installed. The optimum operation was established as the temperature profile was maintained in decreasing order of metering section, die and compression section.
Textural Properties of Gelatinized Model Food system
Chang, Kyu-Seob ; Lee, Seong-Ku ; Chang, Dong-Il ; Yun, Han-Kyo ;
Korean Journal of Food Science and Technology, volume 20, issue 3, 1988, Pages 310~316
The gelatinized model food system were prepared by combining moisture, starch and protein, and the textural properties of their gels of different temperatures and times of heating were investigated by the use of Instron Universal Testing Machine. The hardness, springiness, cohesiveness, gumminess and chewiness of model foods had a high correlation with solid content and the regression equations between the hardness of model foods and moisture content heated for 20min. at
were as follows;
, The correlation coefficients were
, respectively. Total correlations between textural parameters and temperature and heating times were different according to model foods. The correlation between textural parameters was proportional to protein foods, but the hardness and cohesiveness of starch foods showed the relationship of inverse proportion. Under low solid content, the parameters of model foods appeared to decrease as protein content increased. Under high solid content, the parameters of protein foods were higher than those of starch foods above some level of protein content. The regression equation between the hardness and protein content heated for 20min. at
was as follows; Hardness(20%)=5.6858-13.5670P+
and the correlation coefficient was
Effects of Heat Treatment of Soy Milk on Acid Production by Lactic Acid Bacteria and Quality of Soy Yogurt
Ko, Young-Tae ;
Korean Journal of Food Science and Technology, volume 20, issue 3, 1988, Pages 317~325
The effects of various heat treatments of soy milk prepared from soy protein concentrate on growth and acid production by five species of lactic acid bacteria were investigated. Sensory property and sedimentation characteristics of soy yogurt prepared from heat-treated soy milk were also evaluated. Heat treatment of soy milk stimulated acid production by all cultures. Acid production was generally proportional to degree of heat treatment and acid production by all cultures except Streptococcus lactis was maximum in soy milk heated at
. However, viable cell count was not changed markedly by heat treatment of soy milk. Sensory property of soy yogurt beverage (SYB) prepared from soy milk heated at
was better than that of unheated sample while sensory property of SYB prepared from soy milk heated at
was inferior to that of unheated sample. Heat treatment of soy milk generally retarded sedimentation of curd in SYB.
Microcomputer-controlled Koji Incubation System and Its Application to Barley Koji Manufacture
Kwon, Young-An ; Chun, Jae-Kun ;
Korean Journal of Food Science and Technology, volume 20, issue 3, 1988, Pages 326~330
For the automation of Koji incubation process, microcomputer based Koji incubation system was built and applied to acquisition of the process variables, and to control of the Koji incubation process. The incubation variables included the relative humidity and Koji weight. And data measured were sent to the microcomputer by the interface device built with MC 6821 PIA. Incubation environment conditions -temperature and humidity- were controlled by the actuation of heater and mist sprayer with on/off signal generated by ASIC program. Aspergillus oryzae as a starter of the Koji and steamed barley as media were used and Koji was successfully manufactured both at
RH and at
RH. During the Koji preperation, the temperature was linearly increased and substrate was consumed stepwise showing 3 steps in the weight loss curve.
Differential Scanning Calorimetry of Rice Starch
Hyun, Chang-Kee ; Park, Kwan-Hwa ; Kim, Young-Bae ; Yoon, In-Hwa ;
Korean Journal of Food Science and Technology, volume 20, issue 3, 1988, Pages 331~337
The thermal properties of typical five Indica and five Japonica rice varieties were investigated by Differential Scanning Calorimetry (DSC). There was no significant difference in gelatinization temperature between Indica and Japonica varieties, but the average enthalpy of gelatinization was larger in Indica types than that in Japonica. However, the enthalpy of melting of amylose-lipid complex was larger in Japonica types than that in Indica types. The DSC thermogram of hydrolyzed rice residue included a smaller peak of gelatinization with narrow range of temperature. Retrogradation of gelatinized rice kernel was also determined with DSC theremograms. The endothermic peak areas clearly increased with increasing storage time at
so that the area could be used as a measure of the relative degree of retrogradation. The results indicated that Samgang variety(Indica) retrograded more rapidly than Chuncheong variety(Japonica).
Hydrolysis of 7S and 11S Soy Proteins by Commercial Proteases
Kang, Yeung-Joo ; Lee, Ki-Chun ; Park, Yeung-Ho ;
Korean Journal of Food Science and Technology, volume 20, issue 3, 1988, Pages 338~343
Selected kinetic parameters and degree of hydrolysis(DH) were measured using commercial proteases(trypsin, alcalase and pronase) to study the affinity of these enzymes to 7S and 11S soy proteins. Electrophoretic patterns of the hydrolysates were also investigated. In general, the order of affinity between the proteins and the proteases was 11S(protein-rich fraction)and 7S PRF for unheated proteins, and 7S PRF and 11S PRF for preheated proteins. Substrate inhibition was present at a substrate concentration of 1.5% or higher when preheated protein was used as the substrate. The maximum DH values of alcalase were obtained from 7S PRF(60%) and 11S PRF(80%) at 1 hr hydrolysis, respectively. Trypsin hydrolyses did not affect 11S soy protein but the acidic subunits in contrast to alcalase and pronase hydrolyses which changed almost all subunits. Alcalase hydrolysis induced distinct changes on 2S soy protein.
Effect of Proteolysis on the Functionalities of 7S and 11S Soy Proteins
Kang, Yeung-Joo ; Lee, Ki-Chun ; Park, Yeung-Ho ;
Korean Journal of Food Science and Technology, volume 20, issue 3, 1988, Pages 344~349
Proteolysis of 7S and 11S soy protein-rich fraction(PRF) with commercial proteases(alcalase and pronase) apperently increased protein solubility at pH 5, heat coagulation and calcium tolerence, while decreasing emulsifying capacity and foam stability regardless of the kind of protein and protease used. However, the proteolysis decreased the protein solubility of 7S PRF at pH 6 and 11S PRF at pH 4. The proteolysis of 11S PRF increased oil absorption and foam expansion, while slight decrease or almost no change was noted on 7S PRF. Heat stabilities of the emulsion and kinetic viscosities changed very little by the proteolysis.
Modification of Conventional Freeze Dryer
Park, Noh-Hyun ; Kim, Byeong-Sam ; Kang, Tong-Sam ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 20, issue 3, 1988, Pages 350~356
A pilot plant scale freeze dryer was designed and manufactured and its performance was tested. Freezing capacity of water vapor in the developed freeze dryer was 8㎏/batch and heating and defrosting methods were conduction and hot gas types, respectively. And exhausting time of vacuum pump was 7-8 minutes and temperature of cold trap was kept below
. In the freeze drying of fruits and vegetables, its optimum and maximum drying capacities were 2 and 4㎏/batch, respectively. Performance of the new freeze dryer was compared quite well with a foreign made freeze dryer.
Effects of Garlic Extracts on the Aerobic Bacteria Isolated from Kimchi
Cho, Nam-Chul ; Jhon, Deok-Young ;
Korean Journal of Food Science and Technology, volume 20, issue 3, 1988, Pages 357~362
Twenty-one aerobic bacteria were isolated from Kimchi and the influences of aqueous extract of garlic on the isolates were studied. The bacteria were 11 Bacillus spp., 2 Staphylococcus spp., a Micrococcus sp., a Flavobacterium sp., an Enterobacteriaceae, and 4 Vibrionaceae. In nutrient broth growth of the bacteria was inhibited by the extract. The antibacterial effects of the garlic were different from each other depending upon the bacteria. The results revealed that the inhibitory effects were due to the bacteriocidal action of the garlic extracts.
Preparation and Keeping Quality of Intermediate Moisture Food from Oyster and Sea Mussel
Jo, Kil-Suk ; Kim, Hyun-Ku ; Kang, Tong-Sam ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 20, issue 3, 1988, Pages 363~370
An attempt was made in this study to investigate the possibility of processing oyster and sea mussel into an intermediate moisture food. To obtain a palatable and instant product, shucked samples were heated in soy sauce for 5 min., heated in seasoning solution for 10 min., and then dried by the method of hot-air blowing for 4-6 hours at
. Optimum seasoning solutions consisted of 2% monosodium glutamate, 3.5% sodium chloride, 15% sorbitol, 2% propylene glycol, 5% glycine and 0.02% rosemary oleoresin in 72.48% water. Judging from water activity, thiobarbituric acid, viable cell count, volatile basic nitrogen, surface color and sensory evaluation, vacuum-packaging method in nylon/PE
or polyester/viniliden chloride/polypropylene
film bag did hardly damage to the quality of intermediate moisture products, but air-packaging method in polyethylene(0.06m/m) bag did considerable damage to the quality during storage for 60 days in an incubator with 49-51% relative humidity at
Study on the Temperature Adaptation of Contractile Myofibrillar Proteins from Fish Species
Shin, Wan-Chul ; Song, Jae-Chul ; Hong, Sang-Pill ; Yang, Ryung ;
Korean Journal of Food Science and Technology, volume 20, issue 3, 1988, Pages 371~379
To investigate on the biochemical characteristics of myofibrillar proteins between cold(pollack, salmon) and warm current fish (yellow corbina, shark), myofibrils and actomyosin were prepared, and their biological activities, effect of temperature on the myofibrillar ATPase activities and SDS-polyacrylamide gel electrophoretic patterns of myofibrils were compared. SDS-polyacrylamide gel electrophoretic analysis showed that electrophoretic patterns of myofibril vary from fish to fish. Difference in KCl concentration dependency of myofibrillar ATPase activities and ATPase activity- pH curve were found among fish species. Myofibrillar proteins from cold current fish showed higher specific activity at low temperature
than those from warm current fish.
Effects of Packaging Methods on Water Adsorption Rate and Shelf-life of Hot-air and Freeze Dried Garlic Slices
Koh, Ha-Young ; Park, Hyung-Woo ; Kang, Tong-Sam ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 20, issue 3, 1988, Pages 380~384
The coefficients of the hot-air and freeze dried garlic isotherms and the critical water activities of these were estimated to be 0.85-0.94 by the linear regression and 0.58-0.60 by the sensory evaluation and
value. Water adsorption rate(K) of hot-air dried garlic packaged with
low density polyethylene(LDPE) decreased from
/100g/day with decreasing the package dimension from
and 75% RH, and that of freeze dried one decreased from
/100g/day as the filling weight increased from 50g to 10g in the package of
. Shelf-life of hot-air dried garlic packaged with
LDPE were 99days at
in the 75% RH. The differences of water contents between predicted data with water vapor permeability of the conventional method and experimental data were 0-1.5% in the water content range of around 13-18%, but about 2 in the water content range of around 8-11%.
Studies on Preparation and Quality of Oyster(Crassostrea gigas), Sea mussel(Mytilus coruscus) and Crab(Portanus tribuerculata) Extracts by Water Extraction
Kim, Dong-Soo ; Lee, Young-Chul ; Kim, Young-Dong ; Kim, Young-Myoung ;
Korean Journal of Food Science and Technology, volume 20, issue 3, 1988, Pages 385~391
In an attempt to develop natural seasoning materials by use of shellfishes and crustaceans, contents of taste components such as amino acids, nucleotide and its derivatives, the extractability of oyster (Crassostrea gigas), sea mussel(Mytilus coruscus) and crab(Portanus tribuerculata) were investigated. As a result of chemical analysis and sensory evaluation, the optimum condition of extraction could be concluded as extracting fresh or frozen raw materials for about 40 min. at
with 1.5 to 2 times of water by volume. The contents of free amino acids in the extractions were much in sequence as crab(1,886 mg%), mussel(765 mg%) and oyster(554 mg%), and the dominant amino acids in each extracts were identified as glutamic acid, alanine, glycine, proline and arginine in oyster, threonine, alanine, arginine, glycine and glutamic acid in mussel, arginine, proline, lysine, alanine and threonine in crab respectively. In addition, the major nucleotides affecting as taste enhancer of each extracts were estimated as inosine in oyster and crab, and inosine monophosphate in mussel respectively.
Physicochemical Characteristics of Rice Flour Gelatinized by Drum-Drying
Han, Ouk ; Kim, Jeong-Sang ; Lee, Hyun-Yu ; Kim, Young-Myoung ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 20, issue 3, 1988, Pages 392~398
Gelatinized rice flours were prepared by drum drying at different moisture contents of slurry made from dry milled and wet milled rice flours. Milled rice samples were prepared from the Chuchung and the Samgang varieties. Degree of gelatinization of drum-dried rice flours revealed over 92% at 60% moisture content of wet milled rice flours and 80% moisture content of dry milled ones. With regards to amylogram and rheological properties, drum-dried rice flours prepared from wet milled raw materials showed higher viscosity than from dry milled ones. Increasing water contents in the slurry increased water absorption index(WAI) and decreased water solubility index(WSI). Hunter's color values of drum-dried rice flour at high moisture contents showed higher L values and lower b values. For the preparation of gelatinized rice flours by drum drying process, the higher water content caused more gelatinized network structure of rice starch in scanning electron micrographs. With regards to farinogram properties of dough with drum-dried rice flours and wheat flours in mixing ratio of 1 to 9 by weight, drum-dried rice flours made from wet milled raw rice flours revealed higher MTI than from dry milled ones.
Browning and Sorption Characteristics of Garlic Powder with Relative Humidity and Storage Temperature
Kim, Hyun-Ku ; Jo, Kil-Suk ; S.Hawer, Woo-Derck ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 20, issue 3, 1988, Pages 399~404
The sorption characteristics of garlic powder stored at various relative humidities and storage temperatures were studied. At lower relative humidity below RH 51%, the sorption equilibrium was easily attained, whereas at higher relative humidity above RH 67%, the powders were browned by higher equilibrium moisture content. The powders were browned at relative humidity above 67% at
, respectively. The moisture contents of monolayer value for the powder were ranged from 5.53%(DB) to 5.92% (DB) with varying temperatures. And the necessity of moistureproof packaging material suggested for the long term storage of the powder because the lower moisture content and storage temperature, the higher driving force of wetting.
and Papain Treatments, and Acylation on Chemical and Functional Properties of Defatted Sesame Oil Cake Protein
Kim, Seung-Yeol ; Shim, Hyun-Sook ;
Korean Journal of Food Science and Technology, volume 20, issue 3, 1988, Pages 405~411
In this study, the treatment of
, papain and acylation on the protein isolate obtained from defatted sesame oil cake for the changes in amino acids composition, color, digestibility and some functional characteristics of this protein were investigated. The results showed that
, papain and papain
treatment increased the rates of the protein extraction and content of protein in protein isolates when those values were compared to the alkali treatment. Also amino acid composition of the protein isolates were comparatively good, and color, and functional properties and pepsin digestibility were markedly improved. The amount of lysine, the first limiting amino acid of this protein was increased. The solubility, bulk density, water absorption, fat absorption and emulsifying properties were remarkably improved while foaming properties and digestibility was slighly decreased.
Characteristics of Dry and Moist Type Sweet Potato Starches
Shin, Mal-Shick ; Ahn, Seung-Yo ;
Korean Journal of Food Science and Technology, volume 20, issue 3, 1988, Pages 412~418
Granular shapes and sizes, physicochemical priperties and gelatinization patterns of sweet potato starches from Wonki(the dry type) and Chunmi(the moist type) were investigated. Starch granules of sweet potatoes were round. Granule sizes of Wonki starch were mainly
and those of Chunmi starch were
. Wonki starch had lower water binding capacity and swelling power than Chunmi starch. But Wonki starch had higher amylose content, gelatinization temperature, miture content for gelatinization and temperature for gelatinization than Chunmi starch.
Pre-concentration of Apple Juice with Different Reverse Osmosis Membranes
Kim, Kil-Hwan ; Park, Hyun-Jin ; Kim, Dong-Man ;
Korean Journal of Food Science and Technology, volume 20, issue 3, 1988, Pages 419~425
The clarified apple juice was pre-concentrated by reverse osmosis system as a trial for reduction of heat treating time and quality drop in concentration of the juice. The permeate fluxes through CA 865 and CA 960 membranes were higher than those of HR 95 and HR 98 membranes even at the low operating pressure. In the concentration limit depended on the membranes used, HR membranes operated at 60 bar showed
Brix, and the time required to reach the limit was 86 min for HR 95 and 71 min for HR 98. In cases of CA membranes run at 30 bar, the juice concentration was linearly increased without the limit, and longer time to reach the same concentration was required in comparison with HR membranes. As the juice concentration was increased, the loss of soluble solids was increased, and the average contents of soluble solids in the permeate passed through HR 95, HR 98, CA 865 and CA 960 were 1.3, 0.5, 7.5 and
Brix, respectively, in the juice concentration range of 20.0 -
Brix. The lower amounts of sugars, total acid and flavor volatiles were involved in the permeate through HR membranes, especially HR 98 than in the permeate through CA membranes.
Efficacy of Enzyme Treatment for the Quality Improvement of Soymilk
Yoo, Jeong-Seon ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 20, issue 3, 1988, Pages 426~432
This study was undertaken to investigate for the possible use of enzymes with
and protease activities to remove flatulence factors as well as to improve the yield and protein digestibility in soymilk preparation. The volume and protein yield were not increased significantly by enzyme treatment. The solids yield increased by raising treatment pH 6 to 10, the temperature
Enzyme treatment brought about a remarkable increase in TCA-soluble nitrogen compounds and a decrease in the contents of flatulence factors raffinose and stachyose.
Improvement of Yields and Organoleptic Quality of Anchovy Extract by Alkali-Protease Hydrolysis
Kim, Woo-Jung ; Park, Joo-Young ;
Korean Journal of Food Science and Technology, volume 20, issue 3, 1988, Pages 433~440
Dried anchovy (Engraulis japonica) was ground and treated with 0.3N NaOH solution and then hydrolyzed with proteolytic enzymes. Extracts obtained by centrifugation of alkali-enzyme treated anchovy slurry was compared with water extract for the yields of soluble solid, protein and ashes and organoleptic characteristics. The data for the yields of the soluble solids, protein and ash showed that a 2-3 folds increase in those yields was resulted by combined alkali-enzyme treatments when it was compared to water only extract. The organoleptic evaluation on the alkali-enzyme treated anchovy extracts also showed a 2-3 folds in flavor strength of all descriptions in odor and taste and a significant improvement in total odor or taste acceptability.
Effects of Alkaline Treatment on Some Quality of Anchovy Extract
Kim, Hye-Kyung ; Park, Joo-Young ; Kim, Woo-Jung ;
Korean Journal of Food Science and Technology, volume 20, issue 3, 1988, Pages 441~446
Alkaline treatment during preparation of anchovy extracts was studied for its changes in some of the physicochemical and sensory qualities. The dried anchovy was blended in 0-0.5N NaOH solutions and then incubated at
for 6 hours. After extraction the suspensions were neutralized and centrifuged. The results showed that the yields of solids and protein were increased by 3-5 fold of those of water extract as alkaline concentration and treatment time increased. The intrinsic viscosity showed little changes for the extracts prepared with 0-0.2N NaOH solution while the extracts prepared with over 0.3N NaOH resulted a initial small decrease followed by a rapid increase to the maximum point. The changes in color expressed as Hunter 'L', 'a' and 'b' values showed that the L value increased rapidly until 3 hours of treatment followed by a decrease, and 'a' and 'b' values were increased a little. The intensities of odor and taste were markedly increased by 2-3 fold for all of the descriptions investigated where clam-like odor and taste and sea complex odor were particularly significant.
The Effect of Freezing Rates on the Physico-Chemical Changes of Beef during Frozen Storage at
Kim, Young-Ho ; Yang, Seung-Yong ; Lee, Moo-Ha ;
Korean Journal of Food Science and Technology, volume 20, issue 3, 1988, Pages 447~452
In order to study effect of freezing rates on the quality changes such as pH, TBA value, free fatty acids and protein extractability, cylindrical chopped beef logs with 10cm of diameter and 10cm of height were frozen at three freezing rates(0.97cm/hr, 2.05cm/hr, 3.71cm/hr)using air blast freezer. Physicochemical changes of frozen meat were investigated during forzen storage at
for 16weeks. Results on pH change showed
increase at the 16th week of the frozen storage and the change was smaller with the increasing freezing rates. Free fatty acids content and TBA value also were increased during forzen storage, but they were minimal at 3.71cm/hr freezing rate. Correlation coefficient between TBA value and free fatty acids content were highly significant(r=0.804). After 16weeks of storage, extractibilities of salt soluble protein were decreased by 17.7%, 6.1% and 1.6% at freezing rates of 0.97, 2.05 and 3.71cm/hr, respectively. On the other hand, extractabilities of water soluble protein were decreased by 26.0%, 21.2% and 18.5%, respectively. The effect of freezing rates on the protein extractability appeared to be greater in salt soluble protein than in water soluble protein, but freezing denaturation was more rapid in water soluble protein.
Nitrite Scavenging Effect of Maillard Reaction Products Derived from Glucose-Amino Acids
Kim, Seon-Bong ; Lee, Dong-Ho ; Yeum, Dong-Min ; Park, Jin-Woo ; Do, Jung-Roung ; Park, Yeung-Ho ;
Korean Journal of Food Science and Technology, volume 20, issue 3, 1988, Pages 453~458
This research was carried out to investigate the effects of Maillard reaction products and nondialyzable melanoidins on the nitrite-scavenging. Nitrite-scavenging reactions were done at the different pH conditions(pH 1.2, 4.2 and 6.0). Maillard reaction products and nondialyzable melanoidins, produced from the glucose-amino acids(lys., gly., arg., his.)model systems, had a great of nitrite-scavenging effects. Nitrite-scavenging effects of Maillard reaction products and nondialyzable melanoidins were also pH dependent, being higher at pH 1.2 and lower at pH 6.0. By the treatment of Maillard reaction products and nondialyzable melanoidins with sodium borohydride, nitrite-scavenging effects were remarkably decreased at pH 1.2.