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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 22, Issue 7 - Dec 1990
Volume 22, Issue 6 - Nov 1990
Volume 22, Issue 5 - Oct 1990
Volume 22, Issue 4 - Aug 1990
Volume 22, Issue 3 - Jun 1990
Volume 22, Issue 2 - Apr 1990
Volume 22, Issue 1 - Feb 1990
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Studies on the Measurement of Thermal Diffusivity and Thermophysical Characteristics of Defatted and Nondefatted Starches
Kim, Min-Yong ; Kong, Jai-Yul ; Kim, Jeong-Han ; Cheong, Jin-Woong ;
Korean Journal of Food Science and Technology, volume 22, issue 1, 1990, Pages 1~6
The thermal diffusivity of defatted and nondefatted starches were measured on the basis of one dimensional semi-infinitive theory. Differential scanning calorymetry was used to study the effects of cooling rate, fat and water contents on the enthalpy and entropy changes with the cooling rate of
. Thermal diffusivity of defatted and nondefatted straches were determined to be
in unfrozen state, and
in frozen state respectively. On decreasing temperatures in frozen state, thermal diffusivities of starches were increased and entropy and enthalpy were decreased, and more rapid cooling rates resulted in a decrease in entropy. A linear relation was observed between enthropy, enthaly and water content. Thermal diffusivity was decreased, and entropy was increasing fat content. With water content ranging from 35 to 90%, enthalpy and entropy of straches were found to be
Oxidative Characteristics of Triglyceride Molecular Species in the Presence of Prooxidants
Yoon, Hyeung-Sik ; Kim, Seon-Bong ; Park, Yeung-Ho ;
Korean Journal of Food Science and Technology, volume 22, issue 1, 1990, Pages 7~12
The effect of
and myoglobin on the oxidative stability of triglyceride molecular species was investigated at
. The molecular species of soybean oil triglycerides were analyzed by capillary column gas chromatography and electron impact ionization mass spectrometry utilizing selected ion monitoring. When
and myoglobin were added to soybean oil triglycerides, the oxidative stability of each molecular species of triglycerides appeared to decrease in proportion to the increase in the number of double bonds present in the acyl residues, and it was affected by degree of unsaturation of fatty acid when the total degree of unsaturation of triglyceride was the same. But the length of the saturated acyl chain had no influence on the stabilization of unsaturated fatty acid present in the same glyceride when prooxidants were added.
Separation and Properties of Crude Lipase Activator from Green Pepper, Capsicum annuun Lin.
Kim, Byung-Mook ;
Korean Journal of Food Science and Technology, volume 22, issue 1, 1990, Pages 13~18
Crude lipase activator (L. Activator) was extracted with 0.85M NaCl solution from green pepper, Capsicum annuun Lin and then fractionated by 0.2 saturation with ammonium sulfate. The activity of crude L. Activator preparation
had proportional relation with its added amounts below 1.0ml. The L.Activator showed optimum temperature at
. The L.Activator was very stable at the temperatures below
and at pH range of
, and its activities also remained 60% even at
, 72% at pH 3, and 85% at pH 10, respectively. The activities of L.Activator decreased by most metal ions besides
. The decreasing effects of heavy metal ions such as
on L.Activator activity were not, however, so great as compared with the commonly known great effects of them on most enzyme activity. Crude L.Activator was separated into 4 peaks by the cellulofine column chromatography and the main active peak of L.Activator seemed to be contained in the same components as those of the activatory peak from crude L.Inhibitor.
Effect of the Addition of Dietary Fiber on Satling of Cakes
Kang, Kyoo-Chan ; Baek, Sang-Bong ; Rhee, Kyu-Soon ;
Korean Journal of Food Science and Technology, volume 22, issue 1, 1990, Pages 19~25
A study was undertaken to examine the effect of the addition of dietary fiber on quality attributes of cakes during 12-days storage period at
. Moisture content, degree of gelatinization and hardness determinations were carried out. Addition of dietary fiber increased water holding capacity and decreased hardness and staling rate. Crumb color and sensory quality of cakes with and without dietary fiber was not significantly different.
Determination of Microbial Community as an Indicator of Kimchi Fermentation
Han, Hong-Ui ; Lim, Chong-Rak ; Park, Hyun-Kun ;
Korean Journal of Food Science and Technology, volume 22, issue 1, 1990, Pages 26~32
Attempts were made to define the characteristics of microbial community as an indicator of Kimchi fermentation. Determination of communities was carried out by simple Gram-stain, followed by direct microcopic counts. In room-temperature
fermentation, microbial succession was occurred in the order of communities of Gram-positive bacteria, yeasts and Gram-negative bacteria. It was characteristic that Gram-positive bacterial community was developed during the production of lactic acid, yeasts community was developed to cause rancidity, and Gram-negative bacterial community was relevant to maceration (or softening) as well as rancidity. The fluctuation of apparent Gram-negative reaction group might be used as a criterion of death or aging of Gram-positive bacterial populations. In low-temperature fermentation
, however, it was found that yeasts and Gram-negative bacterial communities did not developed but only Gram-positive bacterial community did. It follows from these results mentioned above that maturity of Kimchi depends on the development of Cram-positive bacterial community. Thus, the size and occurrence of microbial community are avaiable for an indicator of Kimchi fermentation, and also determination of community could be a useful method to predict the maturity.
High Performance Size Exclusion Chromatographic Analysis of Polymerization Products in Used Frying Oil
Kim, In-Whan ; Kim, Chul-Jin ; Shin, Hyun-Kyung ;
Korean Journal of Food Science and Technology, volume 22, issue 1, 1990, Pages 33~37
A simple and rapid method, based on separation of a flying oil into monomeric, dimeric and oligomeric triglyceride by means of high performance size exclusion chromatography on Ultrastyragel column (500 A), is proposed for evaluation of the quality of used frying oil. The relative area of the monomeric triglyceride was decreased with frying time increase, however, the decrease rate was significantly reduced by treatment of a composited powder (porous rhyorite/citric acid 40/56/4). This measurement showed good linear relationship with change in polar component measurement. There were no significant differences between the slopes of regression lines in both treated and non-treated frying oil system for relationship between monomeric triglyceride and polar component. By this method, it was found that a frying oil habe to be discarded if the content monomeric triglyceride decreased to 71%, which was corresponed to 27% polar component.
Rheological Properties of Mungbean Starch
Kweon, Soon-Hye ; Kim, Myung-Hee ; Kim, Sung-Kon ;
Korean Journal of Food Science and Technology, volume 22, issue 1, 1990, Pages 38~43
Effects of concentration (5-8%, db) and heating temperature
on rheological of mungbean starch were examined. The pasting curve by amylograph revealed no peak viscosity and the viscosity continued to increase during cooking, regardless the starch concentrations. Mungbean starch paste showed a pseudoplastic flow behavior with yield stress. The consistency index of paste increased as the heating temperature was raised at a given concentration. However, flow behavior index showed opposite trend. The percent sag of starch gel stored at
decreased with the increase of concentration and heating temperature. The firmness of fresh gel prepared from 7 and 8% starch suspensions by heating at
for 15 min with amylograph was about 2-times higher than that of 6% gel. However, the time constant, reciprocal of rate constant, of starch gels during aging at
was not significantly influenced by concentrations and heating temperatures.
The Effects of Drying Methods on the Quality of the Garlic Powder
Chung, Shin-Kyo ; Choi, Jong-Uck ;
Korean Journal of Food Science and Technology, volume 22, issue 1, 1990, Pages 44~49
The quality of garlic powder produced by hot all drying and freeze drying method was evaluated Porapak Q column was comparatively profitable for the separation of flavor components in hexane extracts of garlic. Freeze dried (FD) garlic powder had higher diallyl disulphide, total pyruvic acid and alliin than hot air dried (HD) garlic powder. On the results of color evaluation by color difference meter, garlic powder of HD were more brownish than FD. In microstructure of garlic powder observed by SEM, freeze dried garlic powder was fairly porous.
On the Development of Flesh Greening of the Stored Garlic
Kim, Dong-Man ; Kim, Kil-Hwan ;
Korean Journal of Food Science and Technology, volume 22, issue 1, 1990, Pages 50~55
Differences in the major components between non-greening and greening garlic bulbs were compared, and the several factors to be affected on the greening were investigated to study on the greening phenomenon occured in garlic puree made from stored garlic bulbs. From the several chemical analyses it was found that the contents of total nitrogen and lipid were lower in the greening than in the non-greening bulb but the contents of pyruvic and succinic acid were not. The content ratio of glutamic acid to total amino acid and the composition ratios of linoleic and linolenic acid were high in the greening bulb in comparsion with the non-greening. The protein pattern of the greening bulb by SDS-PAGE was significantly differed from that of the non-greening, especially in molecular weight ranges of 45.0-66.2 Kd. From the studies on the effects of pH, temperature and duration on the development of green color in the garlic powder solution, the optimum pH for the greening was 5.5 and maximum degree of the greening in the pH adjusted solution was shown after 30 min at
Effects of pH on the Separation and Purification of Model Protein using Counter Current Distribution
Lee, Boo-Yong ; Lee, Chang-Ho ; Lee, Cherl-Ho ;
Korean Journal of Food Science and Technology, volume 22, issue 1, 1990, Pages 56~60
The changes in the partition coefficient of model proteins (lysozyme, myoglobin, conalbumin, bovine serum albumin) in an aqueous two-phase system formed by polyethylene glycol and dextran were examined in order to improve the capacity of counter current distribution for the protein fractionation and concentration. The protein distribution patterns in CCD with 30 tubes varied with the pH of the system, and both theoretical and measured values agreed well. From the mixture of model protein, pure BSA fraction was appeared at the upper-phase of 14th tube having pH 4.5, pure myoglobin at the lower-phase of the 16th be with pH 6.5 and conalbumin at the lower-phase of 4th tube with pH 12. The result indicated the possible use of CCD method for protein fractionation, if the partition coefficient of proteins was manipulated by pH and other means.
Determination of Oxidation Stability of Perilla Oil by the Rancimat Method
Cha, Ga-Seong ; Choi, Chun-Un ;
Korean Journal of Food Science and Technology, volume 22, issue 1, 1990, Pages 61~65
Comparison of induction times among the Rancimat Method, the Oven Test and the Weight Method were investigated, and the oxidation stability of perilla oil was determinated by the Rancimat Method. The induction times determinated by three methods using perilla oil show a good correlation. And the temperature dependence of the induction times of perilla oil was as follows.
. The antioxidant effect of Tocopherols on the oxidation of perilla oil was not observed, and the antioxidant effect of the organic acids was increased in the order of Ascorbic acid>Ascorbyl stearate>Malic acid>Tartaric acid>Citric acid. The synergistic effect of Ascorbic acid (500 ppm)and Tocopherols was not observed below 200ppm of Tocopherols, but became larger with increasing Tocopherols level over 200ppm.
Viscosities of Ternary Mixtures of Sucrose-Sodium Chloride-Water
Oh, Myung-Suk ;
Korean Journal of Food Science and Technology, volume 22, issue 1, 1990, Pages 66~70
Correlations have been developed for estimating the viscosities of ternary mixtures of sucrose-sodium chloride-water over a temperature range of
and a concentration range of 1.0064-5.7037 molality sodium chloride and 0.3436-2.5966 molality sucrose. The viscosity data of sodium chloride and sucrose solutions have been fitted very well utilizing proposed polynomial equation, respectively and the temperature dependence analysis for sodium chloride and sucrose solutions showed that 1/T dependence is accurate. The experimental viscosity data for surose-sodium chloride-water mixtures were fitted to a five parameter polynomial with a goodness of fit approximating experimental error and it seems that there is no significant Interaction between sodium chloride and surose solutions.
Composition of Free Sugars, Free Amino Acids, Non-Volatile Organic Acids and Tannins in the Extracts of L. chinensis M., A. acutiloba K., S. chinensis B. and A. sessiliflorum S.
Oh, Sang-Lyong ; Kim, Sung-Soo ; Min, Byong-Yong ; Chung, Dong-Hyo ;
Korean Journal of Food Science and Technology, volume 22, issue 1, 1990, Pages 76~81
For the determination of principal taste components in L. chinensis M., A. acutiloba K., S. chinensis B. and A. sessiliflorum S., which were extracted with water and ethanol, contents and composition of free sugars, free amino acids, non-volatile organic acids and tannins were analyzed. The extraction yield of them was high when using the water as an extraction solvent, the optimal ethanol concentration with high yield was in the range of 50-75%. The contents of free amino acids in their extract
was high when using the ethanol as the extraction solvent. The amino acid content was in the range of 123-159 mg%. in samples. The free sugar of extracts contained 2-12% in samples which were consisted of glucose, fructose and sucrose. The pH and acidity range of extracts were 4.4-5.1 and 1.01-2.27% respectively, and especially extracts of S. chinensis B. showed to be strong acid as pH 2.9 and addity 11.93%. The composition of non-volatile organic acid in extracts of S. chinensis B. contained citric acid and malic acid 3.90% and 3.92% respectively as major components. The tannin content of extracts was considerably high when extracting with 50% ethanol, especially A. sessiliflorm S. contained
Studies on the Shelf-life of the Brick Shape Improved Meju
Park, Choong-Kyun ; Nam, Joo-Hyun ; Song, Hyung-Ik ;
Korean Journal of Food Science and Technology, volume 22, issue 1, 1990, Pages 82~87
To investigate the shelf-life of the brick share improved Meju, the effect of the storage time and packaged storage on the quality of Meju and soy sauce were studied during 90 days storage at
. During the storage period, pretense activity was rapidly increased, and it reached the maximum value after 30 days of storage and then decreased gradually with storage time. By the sensory evaluation, the soy sauce from Meju which was longer storage was increased its brown color but less sensory quality on taste and flavor. The sensory evaluation score of soy sauces were closely related to the value of protease activity of Meju, So, it was shown that the protease activity was also the major index component on the quality control for the brick shape improved Meju. The protease activity of brick shape Meju was lower during Meju making but decreased slowly during storage period than that of grain shape meju. The values of protease of Meju after 30 days storage were 359 (O.D. at 660 nm/g) in non-packaged, 349 in packaged Meju and after 180 days storage were 207,205, respectively. It was shown that the shelf-life of the brick shape improved Meju was about 180 days by the basis (protease activity: 200 O.D. at 660nm/g) for quality control from the grain shape Meju, and it was longer than that of grain shape Meju. It was also shown that the packaged storage did not prolong the shelf-life of the brick shape improved Meju.
Determination of Protein Amino Acids as the N-TFA N-Butyl Esters by Gas Liquid Chromatography
Woo, Kang-Lyung ;
Korean Journal of Food Science and Technology, volume 22, issue 1, 1990, Pages 88~93
For effective separation of the N-TFA n-butyl ester amino acids on the stainless steel column by GLC, dual column of the mixed stationary phases, 3.36% OV-17+3.0% SE-30(column 1) and 1% NPGS +0.5% OV-17+0.5% SE-30(column 2) on chromosorb W HP 100-120 mesh, were used. On the column 1. the nineteen amino acids except histidine were obtained. However, alanine and valine peaks were not separated by this column. On the column 2, the sixteen amino acid peaks showed good separation, but tryptophan. arginine, histidine, and tyrosine peaks were not obtained. Calibration graphs for all amino acids obtained by the plotting the ratios of their peaks hights to that of internal standard versus the micro mole of the amino acids in the range
showed linearity and passed through the origin.
Comparison Study of Germination and Cooking Rate of Several Soybean Varieties
Kim, Dong-Hee ; Choi, Hee-Sook ; Kim, Woo-Jung ;
Korean Journal of Food Science and Technology, volume 22, issue 1, 1990, Pages 94~98
Seven varieties of soybeans (Paldal, Danyeob, Jangbaek, Baegun, Jangyeobkong and 2 cultivars of Local 1 and Local 2) were investigated to compare the germination properties and cooking rate. The growth rate of soybean sprout roots was slower for larger size of soybeans. A 100% of germination was obtained for Danyeobkong and Paldalkong. Local 1 and Local 2 were lowest, 47% and 31%, respectively in germination ratio. The hardness of cooked soybeans measured by the maximum cutting force of cotyledon showed that Local 2 was softer and Danyeobkong was harder than other varieties.
Effect of Steeping Conditions of Corn on Starch Properties
Lee, Eun-Sook ; Kim, Sung-Kon ;
Korean Journal of Food Science and Technology, volume 22, issue 1, 1990, Pages 99~104
The effects of concentrations of sulfur dioxide (0.16-0.20%) and steeping times (25-50hr) at
on the changes in pH of steep water and weight and volume of corn and starch properties were investigated. The pH of steep water increased and remained constant after steeping time of 20 hours. The degree of weight or volume gain decreased as the concentration of sulfur dioxide increased. The protein content of starch increased as the concentration of sulfur dioxide increased. Water·binding capacity of starch showed the highest value at the steeping time of 35 hours. Swell ins power and solubility decreased as cocentration of sulfur dioxide and steeping time increased. The initial pasting temperature and peak viscosity were increased and decreased, respectively, as the concentration of sulfur dioxide increased. At the same concentration of sulfur dioxide, the peak viscosity was increased and then decreased. Viscosity of starch in sodium hydroxide solution tended to decrease as the concentration of sulfur dioxide and sleeping time increased. The gel volume of starch in 3M KSCN solution was not affected by concentration of sulfur dioxide and steeping time.
Effects of Raw Material and Extrusion Cooking Conditions on Physical and Chemical Properties of the Puffed Rice Extrudate
Lee, Young-Chun ; Ha, Yean-Chul ; Bock, Jin-Young ; Shin, Dong-Bin ; Lee, Kyung-Hae ;
Korean Journal of Food Science and Technology, volume 22, issue 1, 1990, Pages 105~109
A laboratory scale co-rotating twin-screw extruder (D24 mm, L/D=14) was used for the extrusion of rice, which could be used for a puffed rice snack. As screw speed of the extrusion cooker was increased from 200 to 360 rpm, air cells structure of the extrudate from glutinous rice powder was improved to small and uniform air cells, and the moisture conetent of rice powder should be maintained to 15-17.5% for better texture of the extrudate. Objective and sensory texture of the extrudate from powder was better than those from grits, and there was no significant difference in textural properties between extrusion made with rice and glutinous rice.