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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 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
Effects of Phosphorylation and Acetylation on Functional Properties and Structure of Soy Protein
Kim, Nam-Soo ; Kwon, Dae-Young ; Nam, Young-Jung ;
Korean Journal of Food Science and Technology, volume 20, issue 5, 1988, Pages 625~630
Phosphorylation of soy protein by sodium trimetaphosphate and acetylation of soy protein by acetic anhydride were performed. Then, the functional properties of modified soy proteins were compared with that of unmodified soy protein. Isolated soy protein prepared from defatted soybean flake had protein content of 92.7% as moisture-free basis. The phosphorylated soy protein showed higher solubility, foaming properties, and water holding capacity than unmodified soy protein. Acetylation of soy protein increased emulsification activity and foaming properties greatly, whereas decreased the solubility at pH 8.0. Isoelectric pHs of phosphorylated and acetylated soy protein were shifted to acidic regions(pH 3.0 and pH 4.0) from pH 5.0, which was the isoelectric pH of unmodified soy protein. Soy protein seems to be aggregated during phosphorylation and acetylation procedure, judging form Sepharose CL-4B gel filtration profiles. The modified soy proteins showed increased mobilities to anode direction in disc-gel electrophoresis.
The Chemical Composition of Korean Honey
Chang, Hak-Gil ; Han, Myung-Kyoo ; Kim, Jae-Gil ;
Korean Journal of Food Science and Technology, volume 20, issue 5, 1988, Pages 631~636
Quality of five kinds of honey, from acacia, bush clover, chestnut, rape and polyflower sources, were evaluated by physicochemical methods in respect to some chemical constituents. The average values for the tested honeys were: moisture, 19.5%; fructose, 33.74% , glucose. 35.03%; sucrose, 4.67%; hydroxymethylfurfural, 6.17mg,/kg; total nitrogen, 0.027%, proline, 23.67mg%; lactone, 4.09meq/kg; free acidity, 11.37meq /kg; and total acidity, 15.46meq/kg.
Effects of Composited Powder Treatment on the Increase of the Useful Life-time of Frying Oil
Kim, Chul-Jin ; Kim, In-Whan ; Shin, Hyun-Kyung ;
Korean Journal of Food Science and Technology, volume 20, issue 5, 1988, Pages 637~643
The useful life of frying oil was increased by treating the frying oil with a composited powder comprising water, citric acid and porous rhyolite carrier. The color darkening and foaming tendency of the oil during frying operation was apparently retarded. Increase rates of polar lipid components, dielectric constant and formation of the conjugated dienes and trienes of the used frying oil were reduced to two thirds of the oil without treatment during 84 hr frying operation. Iodine value and polyenoic index was also much less decreased by treatment. The treatment, however, have no significant effect to inhibit the decrease of smoke point and the increase of viscosity.
Screening of Oriental Drugs for
Lee, Kwang-Seung ; Yang, Cha-Bum ;
Korean Journal of Food Science and Technology, volume 20, issue 5, 1988, Pages 644~649
The inhibitory activities against bacterial
of oriental drugs from animals, plant and mineral origin were investigated. In final screening test, it was found that Areca catechu L., Cinnamomum cassia Pres 1. and Ephedra sinica Stapf had stronger inhibitory activities against
than other oriental drugs used in this experiment.
Mobilization of Proteins in the Cotyledons of Germinating Soybeans(Glycine max)
Song, Young-Sun ;
Korean Journal of Food Science and Technology, volume 20, issue 5, 1988, Pages 650~658
The mobilization of proteins in the cotyledons of germinating soybean seeds (Glycine mar [L.] Merr.) and seedlings was studied by using light microscopy and transmission electron microscopy. The cotyledon tissues of soybean. were packed with protein bodies(diameter
) where storage protein of soybean is deposited. Degradation of protein bodies started in the epidermis and vascular tissues. After swelling of the protein bodies, autolysis of storage proteins began while the external membrane remained unbroken. Hydrolysis of proteins could be internal or peripheral and fusion might begin before complete protein degradation. Possible instances of vacuolar fusion were encountered in some cells. In all cases, the result of degradation was the same; the central vacuole of the cell. At the late stages of seedling growth, breakdown of tonoplast was observed in some cells.
Bitter Peptides Derived from
Digested with Alkaline Protease from Bacillus subtilis
Sohn, Kyung-Hyun ; Lee, Hyong-Joo ;
Korean Journal of Food Science and Technology, volume 20, issue 5, 1988, Pages 659~665
-casein were purified by DEAE-cellulose chromatography and digested with alkaline protease from Bacillus subtilis. Bitter fractions from the hydrolyzates were isolated using n-butanol extraction, Sephadex G-25 gel chromatography, and high performance liquid chromatography. Peptide mixtures were separated by reverse-phase octadecyl silica column with linear gradient of 0-80% acetonitrile containing 0.1% trifluoroacetic acid. Major peaks were combined from replicate chromatographies and the bitterness of each peak was evaluated. The bitter-tasting peaks were rechromatograpied until isolated peaks were obtained. Three different bitter peptides(BP-I, BP-II, BP-III) were obtained from the
-casein hydrolyzate. BP-I was eluted at 34% acetonitrile and BP-II, 35%, BP-III, 26%, respectively. Two bitter peptides(BP-IV, BP-V) were isolated from the
hydrolyzate: BP-IV was eluted at 40% acetonitrile and BP-V, 42%. BP-V was the most hydrophobic peptide in the five bitter peptides. However, BP-I and BP-II tasted more bitter than BP-IV and BP-V.
Effects of Prefermentation and Extrusion Cooking on the Lactic Fermentation of Rice-Soybean Based Beverage
Lee, Cherl-Ho ; Souane, Moussa ; Rhu, Ki-Hyung ;
Korean Journal of Food Science and Technology, volume 20, issue 5, 1988, Pages 666~673
The enhancement of the growth of lactic bateria in rice-based beverage was achieved by the prefermentation of cereals with a mixed culture of Bacillus and yeast followed by extrusion cooking. The rice-soybean milk blend was inoculated with a mixed culture of Bacillus laevolactis and Saccaromyces cerevisiae, and fermented in solid state at
. It was extruded in an autogenous single screw extruder for sterilization as well as for partial digestion, and subjected to lactic fermentation in liquid state. The combined prefermentation and extrusion cooking increased the content of water soluble solid. It stimulated the growth of lactic bacteria as well as the acid production and increased dispersion stability and sensory acceptability.
Lipid Composition of Roe, Muscle and Viscus of Liza Carinata, a Species of the Mugilidae Family
Joh, Yong-Goe ; Lee, Kyeng-Hee ; Cho, Yon-Joo ;
Korean Journal of Food Science and Technology, volume 20, issue 5, 1988, Pages 674~682
Total lipids from the roe, muscle and viscus of L. carinata were analyzed for lipid composition by column chromatography, thin-layer chromatography and gas-liquid chromatography. The roe lipids were characterized by a high level of wax esters (63.1%) and a low proportion of trigiycerides (9.9%). The viscus lipids also contained wax esters (32.8%) as its main component, followed by free fatty alcohols and acids (23.5%). On the other hand, the muscle lipids were found to contain a large amount of triglycerides (66.1%) with a trace of wax esters. The main fatty alcohol component of roe and viscus wax esters was C16:0 alcohol (53.0%; 61.7%), accompanied by C18:1 alcohol (10.2%) in the former and by C15:0 alcohol (8.8%) in the latter. Considerable amounts of odd-numbered fatty alcohols were found in both wax esters. On the other hand, the fatty acids of the roe and viscus wax esters contained a high percentage of monounsaturated (49.7%-56.6%) consisting of C16:1, C18:1 and C17:1 acid, and a significant amount of polyunsaturated (41.2%-32.9%), particularly C20:5
3. The fatty acid components of triglycerides and phospholipids were different among the tissues tested, especially between roe and muscle or viscus. The fatty acid compositions of free fatty acids from the muscle and viscus were characterized by a higher level of polyunsaturated fatty acids (46.0-34.3%) compared to those of triglycerides 'in the roe, muscle and viscus (28.4%, 19.4% and 19.2%).
Influence of Processing on Quality of Carrot Juice
Kimjun, Hye-Young ; Gerber, Leonard E. ;
Korean Journal of Food Science and Technology, volume 20, issue 5, 1988, Pages 683~690
This study was conducted to determine the organoleptic and physical properties and carotenoid of commercial canned, frozen and freshly-made carrot juice. Samples were evaluated by sensory panel and measured for viscosity and acidity. For carotene analysis, HPLC of alpha- and beta-carotene, and spectrophotometry of total carotenoid content were used. Sensory evaluation indicated that the canned sample was less acceptable, especially for flavor and texture, than other juices, while forzen juice was considered as acceptable as freshly-made carrot juice. The canned product showed about 10 times higher viscosity and lower acidity than others. Between two kinds of frozen samples, one sample was the same as freshly-made sample for all parameters while the other showed less alpha-carotene content which was 2 times higher than that of canned one. Canned sample contained 70-77% of freshly-made or frozen samples in total carotenoid and beta-carotene content and 24% of freshly-made one in alpha-carotene. These results suggest that freezing process is a good preservation method for carrot juice with respect to sensory evaluation, physical property and carotenoid content.
Changes of Lipids in Raw and Processed Adlay Powder during Storage
Han, Ji-Sook ; Rhee, Sook-Hee ; Cheigh, Hong-Sik ;
Korean Journal of Food Science and Technology, volume 20, issue 5, 1988, Pages 691~698
Raw adlay powder(RAP) and processed adlay powder(PAP) were prepared and the changes of lipids in RAP and PAP during storage at
for six months were studied. The typical patterns of lipid oxidation were observed during the storage; the values of acid, peroxide and carbonyl in the lipids were increased and the iodine value was decreased. These changes were especially significant(P<0.05) at higher temperature(
) and were more notable in the lipids from RAP than those from PAP during storage. The contents of neutral lipid, glycolipid and phospholipid were changed appreciably at
, however, the changes were not significant(P<0.05) at
. Further more, triglyceride in neutral lipid, digalactosyl diglyceride in glycolipid and phosphatidyl choline in phospholipid showed respectively a tendency of decrease during storage as compared with the other contents of lipid class.
Cooking Properties of Some Korean Soybeans
Kim, Sung-Kon ; Kim, Jong-Goon ;
Korean Journal of Food Science and Technology, volume 20, issue 5, 1988, Pages 699~703
Cooking properties of one variety(Bongui) and two cultivars(KW-12 and KLS-77005-1) were compared. Soybeans were presoaked in distilled water at room temperature for 16 hr and cooked in an autoclave at
. The cooking rate was calculated by the maximum cutting force of the cotyledons. The cooking time for all cultivars were 150 min at
and 14 min at
. The cooking rate constants were similar among cultivars. The z-value which was calculated from the time-temperature combinations that gave the same degrees of cooking for KW-12 was
and the others being
The Effect of Various Humectants on Equilibrium Moisture Content and Storage Stability of Seasoned Squid
Rhee, Chul ; Kang, Chang-Soo ;
Korean Journal of Food Science and Technology, volume 20, issue 5, 1988, Pages 704~710
This study was, firstly, to investigate water holding capacity in terms of variation of moisture sorption isotherms of seasoned squid treated with sodium lactate, glycerol, propylene glycol, sorbitol, mannitol, sodium benzoate, potassium sorbate and calcium propionate, and secondly, the effect of humectant treatments on storage stability was studied. The criteria for storage stability was based on three quality factors, namely, lipid oxiations, color development by non-enzymatic browning reactions and lipid oxidation, and mold growth. The effect of humectants on equilibrium moisture content was in the following increasing order; mannitol < sorbitol < sodium lactate < propylene glycol < glycerol. The experimental data indicated that sodium lactate has, in practice, potentially positive effect on processing of seasoned squid. During the storage period of 60 days, TBA values increased in all samples tested as humectants concentrations increased up to 10%. However, in the range of 1-7% sodium lactate treatment, the degree of lipid oxidation, browning reactions and mild growth were not high enough to affect the quality of seasoned squid, when compared with conventionally manufactured ones.
Diffusion of Sodium Chloride in Chinese Cabbage during Salting
Cho, Hyung-Yong ; Kim, Ju-Bong ; Pyun, Yu-Ryang ;
Korean Journal of Food Science and Technology, volume 20, issue 5, 1988, Pages 711~717
The diffusivity of sodium chloride in Chinese cabbage was evaluated from its absorption data obtained by immersing the cabbage stalk in a salt solution. By using least squares method, the absorption and desorption diffusivity of NaCl in the cabbage stalk have been estimated to be
, respectively. The apparent diffusivity was not strongly dependent on the concentration of brine and the variety of Chinese cabbage. The influence of temperature on the apparent diffusivity could be expressed as the Arrhenius type equation, in which the activation energy was estimated to be 66 KJ/mol.
Aroma Compounds Produced by the Yeast Hansenula saturnus var. saturnus Isolated from Soil
Ahn, Byung-Hak ; Kang, Hun-Seung ; Shin, Hyun-Kyung ;
Korean Journal of Food Science and Technology, volume 20, issue 5, 1988, Pages 718~723
A yeast strain producing fruity-floral aroma was isolated from soil and identified as Hansenula saturnus var. saturnus. Glucose was found to be the best carbon source and sodium nitrate or phenylalanine as nitrogen source in terms of the nature and the intensity of the aroma produced by the isolated yeast. Seventeen compounds, mainly esters and alcohols, were identified in the ether-pentane extract of the culture broth by gas chromatography and/or coupled gas chromatography-mass spectrometry. Ethyl alcohol, isobutyl alcohol, isoamyl alcohol, phenethyl alcohol and their acetate esters together with ethyl caprylate were the major compounds in the aroma concentrate. Three unusual compounds, dibutyl disulfide, 3-methyl pentanoic acid and methyl pentanoate were also tentatively identified in the culture broth of the isolated yeast.
Shin, Yong-Chul ; Shin, Hyun-Kyung ;
Korean Journal of Food Science and Technology, volume 20, issue 5, 1988, Pages 724~731
For a study on the production of
acid(GLA) by microorganisms, fifteen strains of Mucorales obtained from culture stocks and ten isolate strains were compared in their cell growth, lipid content, fatty acid composition and pellet size formed in shake flask culture. Among the fungi examined, the isolated fungus, designated as FB-354, was found to be the most suitable one for the production of GLA mainly due to its high contents of lipid, 29.9% of dry cell weight and GLA, 16.8% of the total fatty acids. The strain FB-354 was tentatively identified as Mucor sp. on the basis of morphological characteristics. Fungal oil produced by Mucor sp. FB-354 was fractionated into 81.1% of neutral lipid, 7.2% of glycolipid, and 11.8% of phospholipid. Although the GLA content in the phospholipid fraction was as high as 21.4%, most of the GLA was found in the neutral lipid fraction.
Gas Chromatographic Determination of Flavor Stability of Cooking Oils
Kim, In-Hwan ; Yoon, Suk-Hoo ;
Korean Journal of Food Science and Technology, volume 20, issue 5, 1988, Pages 732~735
Flavor stability of cooking oils such as rice bran oil, double fractionated palm olefin and soybean oil were determined by headspace analysis using gas chromatography. In the headspace, the contents of volatile compounds, oxygen and hydrogen were measured. The hydrogen content in the headspace correlated well with the contents of volatile compound (r > 0.95). Therefore, it is proposed that a single measurement of hydrogen and oxygen is used as a index of flavor stability of cooking oils instead of separate measurement of volatile compounds and oxygen. which have conventionally been used.