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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
Selecting the target year
Structural Properties of Cold Water Extractable
in Rice Flours
Park, Yong-Kon ; Seog, Ho-Moon ; Nam, Young-Jung ; Choi, Kwang-Soo ;
Korean Journal of Food Science and Technology, volume 22, issue 6, 1990, Pages 603~610
The structural properties of cold water extractable
in rice flours obtained by various milling methods were investigated. The blue value,
values of the iodine complex and
limit of the cold water extractable
were in the range of
, respectively, indicating these materials were composed mainly of amylopectin-like polymer. The gel chromatography on Sepharose CL-2B indicated that the cold water extractable
had lower molecular weight but wider molecular weight distribution than that of the original rice amylopectin. The Sephadex G-50 gel chromatography showed that the unit chain distribution of cold water extratable
after debranching with pullulanase was similar to that of rice amylopectin. And the ion chromatography of the distribution pattern of the chain length below D.P.30 in the debranched
indicated only blade-milled flour was similar to the amylopectin, but in the amount of unit chain below D.P.10, all the
in rice flours was higher than that of amylopectin.
Production of Vitamin
by Using Protoplast Fusion between Bacillus natto and Bacillus megaterium
Jin, Sung-Hyun ; Park, Bub-Gyu ; Roh, Myung-Hoon ; Kim, Dong-Gyu ; Ryu, Beung-Ho ;
Korean Journal of Food Science and Technology, volume 22, issue 6, 1990, Pages 611~617
This study was conducted to breed a high vitamin
producer by the fusion of protoplasts between Bacillus natto and Bacillus megaterium. Auxotrophic mutants of Bacillus natto SH-34 (
) and Bacillus megaterium BK-13 (
) which showed high protease activity and production of vitamin
, respectively, were isolated for the fusion experiment. Protoplasts were induced by incubating the cells with lysis solution containing
lysozyme, and the ratio of protoplast and regeneration formation were ranged from 99% and 67%, respectively. Fusion frequencies of fusants between Bacillus natto SH-34 and Bacillus megaterium BK-13 were appeared in the ranges of
under the treatment of 30% PEG 6000 containing 3% PVP. The fusant, MNF-72 showed the highest product yield of
in production medium. For the improvement of productivity, the immobilization of fusants with sodium alginate was carried out. In batch and continuous fermentation systems, the productivity were determined to be
under optimum condition, respectivity.
Antimutagenic Effects of Browning Products Reacted with Polyphenol Oxidase Extracted from Apple by Using SOS Chromotest
Baik, Chang-Weon ; Ham, Seung-Shi ;
Korean Journal of Food Science and Technology, volume 22, issue 6, 1990, Pages 618~624
The antimutagenic effects of apple enzymatic browning reaction products(AEBRP) which resulted from the reaction of catechol, hydroquinone, homocatechol, hydroxyhydroquinone and pyrogallol with polyphenol oxidase extracted from apple(Jona gold) were investigated. Test strain used in SOS spot test and SOS chromotest was E. coli PQ 37/plasmid pKM 101. In SOS spot test, all of five AEBRPs showed strong antimutagenic effects on mytomycin C(MMC), 4-nitroquinoline-1-oxide(4NQO), N-me-thyl-N'-nitro-N-nitrosoguanidlne(MNNG) as increasing concentrations of AEBRP solution. In SOS chromotest, most of AEBRPs also showed strong antimutagenic effects on MMC, MNNG, 4NQO and 3-amino-1,4-dimethyl-5H-pyrido(4,3-b)indole (Trp-P-1), as increasing concentration of AEBRP solution.
Antimutagenic Effects of Browning Products Reacted with Polyphenol Oxidase Extracted from Apple
Baik, Chang-Weon ; Ham, Seung-Shi ;
Korean Journal of Food Science and Technology, volume 22, issue 6, 1990, Pages 625~631
This study was carried out to investigate the antimutagenic effects of five kinds of apple enzymatic browning reaction products(AEBRP) on mitomycin C (MMC), N-methyl-N'-nitro-N-nitrosoguanidine (MNNG), 4-nitroquinoline-1-oxide(4NQO), benzo(
)P) and 3-amino-1,4-dimethyl-5H-pyri-do [4,3-b]indol (Trp-P-1). In spore rec-assay using B. subtilis Hl7(
) and M45(
), homocatechol-AEBRP and hydroquinone-AEBRP showed strong antimutagenic effects on MMC and MNNG as the concentration of AEBRP increased. In the Ames test using S. typhimurium TA98 and TA100, hydroxyhydroquinone-AEBRP and pyrogallol-AEBRP showed strong antimutagenic effects on Trp-p-1 and B(
)p in TA98 and TA100 in the presence of S-9 mix. Most of AEBRPs suppressed about 50% to 80% the mutagenesis in S. typhimurium TA98 induced by MNNG, however, AEBRPs except hydroxyhydroquinone-AEBRP showed antimutagenic effects of about 94% in TA100. Antimutagenic effects of the five kinds of AEBRPs on 4-NQO were more or less weak, in particular homocatechol-AEBRP exhibited the inhibitory effect of about 48% in TA98, and homocatechol-AEBRP and hydroquinone-AEBRP showed inhibitory effects of about 46% to 58% in TA 100.
Studies on Antimutagenic Effects and Gene Repair of Enzymatic Browning Reaction Products
Ham, Seung-Shi ; Kim, Sung-Wan ; Kim, Young-Myung ;
Korean Journal of Food Science and Technology, volume 22, issue 6, 1990, Pages 632~639
The biological activities of twelve different kinds of enzymatic browning reaction products(EBRP), which resulted from the reactants four kinds of polyphenols with polyphenol oxidase extracted from Ligularia fischeri, pimpinella brachycarpa and Aster scaber of edible mountain herbs. All of twelve samples did not show any mutagenic effect in the spore rec-assay, Ames mutagenicity test and DNA breaking test. However metal ions such as
were increased the DNA breakage in rec-assay. The EBRPs inhibited the mutagenicities induced by
, 3-amino-1,4-dimethyl-5H-pyrido-[4,3-b]indole(Trp-P-1) and 2-aminofluorene(2-AF) in Salmonella/microsome assay system with S-9 mix. In effects of EBRPs on the DNA repair system, the activity of EcoRI was highly inhibited and that of
DNA ligase was inactivated by addition of EBRPs. The results of transformation ratio of plasmid pGA658 into E. coli HB 101 was significantly decreased by the reaction products of S. brachycarpa polyphenoloxidase (PPO). When UV light was exposed to the mixture of DNA and EBRP before the thanformation, the reaction products from L. fischeri PPO with pyrogallol, catechol and hydroxyhydroquinone stimulated transformation ratio.
Electrophoretic Patterns of Myofibrillar Proteins by Sugar Addition and Heat Treatment
Yang, Jong-Beom ; Yoon, Won-Ho ; Ko, Myung-Soo ; Kim, Chang-Han ;
Korean Journal of Food Science and Technology, volume 22, issue 6, 1990, Pages 640~645
Changes of the electrophoretic patterns of myofibrillar proteins by sugar audition and heat treatment was studied. In the electrophoretic patterns of myofibrills prepared from no sugar added meat, as the intensity of higher molecular weight band such as myosin heavy chain showed a remarkable decrease by heating, that of lower molecular weight band such as actin showed no change. That from sugar added meat showed more remarkable decrease in the intensity of higher molecular weight band than that from no sugar added meat and this tendency was most noticeable in case of glucose addition. The effect of digestion with proteases after sugar addition and heat treatment on the electrophoretic patterns exhibited the descending order of trypsin >chymotrypsin >peptidase. By digestion with these three enzymes at one time myosin produced 27.000 dalton and 32.000 dalton components, and actin showed 16,000 dalton component. in the case of heat treatment, a part of actin was not digested. And in the case of glucose addition the myosin aggregates was not digested with these three enzymes at a time.
Rheological Properties of Garlic Juice and its Concentrate
Kim, Byeong-Sam ; Park, Noh-Hyun ; Park, Moo-Hyun ; Han, Bong-Ho ; Bae, Tae-Jin ;
Korean Journal of Food Science and Technology, volume 22, issue 6, 1990, Pages 646~650
To develop a new form of spice material by concentration of garlic juice, its rheological properties were investigated. In the temperature range of
, the garlic juice with the solid content of
was considered as a pseudoplastic fluid. Flow and consistency indices of the juice interpreted by power-law equation varied from
, respectively. Apparent viscosity was lineally decreased as shear rate was increased. Activation energy for the flow of the garlic juice changed in the range of 11,216 to 23,195 kJ/kg mol.
Comparison of Physicochemical Properties of Starch Phosphates Prepared by Dry Heating and Extrusion Process
Kim, Chong-Tai ; Ryu, Gi-Hyung ; Kim, Dong-Chul ; Kim, Chul-Jin ;
Korean Journal of Food Science and Technology, volume 22, issue 6, 1990, Pages 651~658
Starch phosphates were prepared by dry heating, gelatinizing method and extrusion process using sodium tripolyphosphote (STPP) as a substitution reagent and their physicochemical properities were compared. In the preparation of starch phosphate by dry heating method(DSP), the effect of reaction temperature was the most significant to the DS(Degree of substitution). In the phosphorylation reaction with gelatinized starch(GSP), the substitution ratio was increased with increasing the reaction temperature, but the increase was insignificant above
. By extrusion with the corn starch containing 2.0% STPP at various moisture contents of 20, 25 and 30%, the DS values of extrudate(WESP) were within the range of between 0.0066 and 0.0083. The starch phosphate(DSP) products showed lowering the gelatinization temperature, increasing the clarity of the starch paste. However, WESP showed higher gelatinization temperature than that of raw starch. The starch phosphate prepared by extrusion process showed lower apparent viscosity of paste than that of the DSP at same condition. All of starch phosphates showed reducing the tendency of the paste retrogradation.
Comparison of Physicochemical Properties of Starch Acetates Prepared by Conventional, Preheat Treatment and Extrusion Process
Kim, Chong-Tai ; Ryu, Gi-Hyung ; Kim, Dong-Chul ; Kim, Chul-Jin ;
Korean Journal of Food Science and Technology, volume 22, issue 6, 1990, Pages 659~667
Starch acetates were prepared by conventional method, preheat treatment, and extrusion process through acetylation of corn starch with acetic anhydride and their physicochemical properties were investigated. The optimal conditions of the acetylation of starch by conventional method(CSA) was found that starch concentration was 30%, reaction temperature
and pH 8.5. With increasing the molar ratio of acetic anhydride to anhydrous glucose unit from 0.03 to 0.20, DS(Degree of substitution) value of corn starch acetate prepared at the optimum condition was increased from 0.019 to 0.080, while the acetylation efficiency was decreased from 31.6% to 20.5%. In the case of the preheated (gelatinized), then acetylated starch(PSA), DS value was increased from 0.027 to 0.04 at the fixed molar ratio of the acetic anhydride with increasing preheating temperature from
. The DS was low as 0.02 in the case of starch acetate prepared by extrusion process(WESA). The CSA and PSA showed lowering gelatinization temperature and enthalpy than raw corn starch with increasing DS. All of starch acetates showed the increased degree of transparency, the decreased lightness and the increased yellowness as compared to the raw corn starch. WESA showed lower apparent viscosity and more close to the characteristic of the Newtonian fluid than CSA and PSA. Intrinsic viscosity was reduced in CSA and WESA, although PSA has a slightly higher one than raw corn starch. The rate of retrogradation of the gels was retarded in all starch acetates.
Tempeh Fermentation from a Mixture of Soybean and Sorghum Grain
Kim, Chong-Tai ; Kim, Chul-Jin ; Kim, Dong-Chul ; Kwon, Tae-Won ;
Korean Journal of Food Science and Technology, volume 22, issue 6, 1990, Pages 668~674
Tempeh-type fermented products were prepared from soybean, sorghum or mixture of soybean and sorghum(1 : 1) with the traditional Indonesian inoculum(LARU : mixed cultures of Rhizopus oligosporus). Fermentation increased protein and fiber contents in the soybean tempeh(ST) and tempeh of soybean-sorghum mixture(SSM). Fat content was slightly higher in sorghum tempeh(SGT) and SSM than that of control. During the fermentation, pH, soluble solid and soluble nitrogen were increased, while no significant change was found in the total solids. The trypsin inhibitor activity(TIA) and phytic acid content decreased after 32 hrs fermentation. It is suggested that Rhizopus oligosporus is capable of hydrolyzing trypsin inhibitor and phytic acid of the substrate. Thiamine and niacin contents increased in all samples as compared with the unfermented control. In amino acid level, there were some decreased in total amino acids after 32 hrs fermentation in three types of tempeh. While the concentrations of lysine, valine. tyrosine and alanine in ST, SGT and SSM were increased those of serine and glutamic acid were decreased in compare to the unfermented control.
Rapid Quality Evaluation of Dried Red Pepper by Near-infrared Spectroscopy
Cho, Rae-Kwang ; Hong, Jin-Hwan ; Kim, Hyun-Koo ; Park, Moo-Hyun ;
Korean Journal of Food Science and Technology, volume 22, issue 6, 1990, Pages 675~680
A near-infrared reflectance spectroscopic(NIRS) method which has been recently developed for a non-destructive method for measuring ingredients in foods and agricultural products especially was evaluated for the determination of capsanthin, total sugar, capsaicin and moisture contents in Korean domestic red peppers. A multiple linear regression analysis with the data obtained by standard-laboratory methods(capsaicin by GC, capsanthin by Colorimetry, total sugar by HPLC and moisture by Vacuum drying method) and NIRS method was carried out to make a calibration. The accuracy of the NIRS method was found to be adequate when the standard-laboratory values for a set of sample that were not included in the calibration, were compared. It is concluded that the NIRS method is suitable for the determination of total sugar and capsanthin.
Changes in the Physicochemical Characteristics and Trans Acid of Cottonseed Oil during Selective Hydrogenation
Kim, Hyean-Wee ; Kim, Jong-Soo ; Shim, Joong-Hwan ; Park, Seong-Joon ; Ahn, Tae-Hoe ; Park, Ki-Moon ; Choi, Chun-Un ;
Korean Journal of Food Science and Technology, volume 22, issue 6, 1990, Pages 681~685
Changes in the physicochemical characteristics and trans acid of cottonseed oil under the condition of selective hydrogenation, temperature
Ni catalyst amount 0.12% (in oil), agitation speed 280 rpm, were investigated. The saturated fatty acid such as palmitic acid and stearic acid did not show any difference, while linoleic acid(
) were transformed to oleic acid (
) during hydrogenation. In linoleic acid isomers, cc form were reduced significantly, but ct, tc, tt form showed little change, respectively. In oleic acid isomer, t form increased markedly, whereas there was no significant difference in c form. Meanwhile, melting point(MP) and solid fat content (SFC) were linearly increased, but iodine value(IV) linearly decreased as hydrogenation proceeded. From these results, linear regression equations were obtained as follows. MP & IV : Y= 1.59-2.36X(r=-0.96, p<0.05), SFC(
) & MP : Y=2.81+2.01X(r=0.96, p<0.05), SFC(
) & IV : Y=9.40-5.16X(r=-0.99, p<0.01), SFC(
) & 18 : 1t : Y=6.25+8.48X(r=0.97, p<0.05)
Development of Pressure Monitoring System and Pressure Changes during Kimchi Fermentation
Lee, Young-Jin ; Chun, Jae-Kun ;
Korean Journal of Food Science and Technology, volume 22, issue 6, 1990, Pages 686~689
For the monitoring of kimchi fermentation states, pressure detecting sensor and monitoring device were designed and fabricated. The system was consisted of an air tight fermenting tube(31.5 ml), strain gauge type pressure sensor and signal processing device built with operational amplifier and A/D converter, and interfaced to personal computer. Chiness cabbage kimchi was fermented in the plastic container(
. The fermentation was monitored with fermenting tubes containing kimchi. The pressure based kimchi fermentation curve was constructed and showed a typical kimchi curing curve having 2 stepwise pressure increasing pattern.
Adsorption Characteristics and Moisture Content Prediction Model of Coffee with Water Activity and Temperature
Youn, Kwang-Seop ; Choi, Yong-Hee ;
Korean Journal of Food Science and Technology, volume 22, issue 6, 1990, Pages 690~695
The adsorption characteristics of coffee were mvestigated at
under various water activities such as 11, 32, 57, 75 and 90% and prediction models were developed by optimization program. The moisture adsorption isotherm curves were similar to the typical sigmoid type. The values of equilibrium moisture content and the monolayer moisture content were highest in the Freeze Dried, which was due to porous structure by the drying method. In the result of adjusting the isotherm models in this paper, Halsey model generally gave the best fit for isotherms of coffee. Prediction model for equilibrium moisture content was established with water activity and temperature. Adsorption prediction models were also developed with water activity, with water activity and time, and with water activity, time and temperature, respectively.
Ethanol Production by the Mixed Culture of Some Aspergilli and Saccharomyces cerevisiae
Choi, Byung-Kwon ; Kim, Young-Bae ;
Korean Journal of Food Science and Technology, volume 22, issue 6, 1990, Pages 696~699
Some mixed culture systems consisting of koji molds and yeast were tested for the ethanol production by simultaneous saccharification and fermentation using polished rice as the substrate. Aspergillus shirousamii showed the highest ethanol production in the mixed culture with Saccharomyces cerevisiae on steamed rice added with 150 ml water in 250 ml Erlenmeyer flask. The optimum initial pH, temperature and specific surface for the ethanol production in this system were 6.5,
, and 0.1, respectively. Under this condition, 12.9% ethanol was produced with inoculation with
conidia/ml of A. shirousamii and
of S. cerevisiae in 10 days.
Study on Preparation of Yogurt from Milk and Soy Protein
Kim, Hae-Joung ; Ko, Young-Tae ;
Korean Journal of Food Science and Technology, volume 22, issue 6, 1990, Pages 700~706
The curd yogurt was prepared from milk or milk added with skim milk powder or soy proteins. Acid production by lactic acid bacteria in milk containing additive of 2% was investigated and quality of curd yogurt(sensory property and keeping quality) was examined. Some organic acids in curd yogurt were analyzed by HPLC. The soy proteins, particularly defatted soy flour or soy flour, stimulated acid production by lactic acid bacteria more than skim milk powder. Among the four organisms tested, Leuconostoc mesenteroides and Lactobacillus bulgaricus produced more acid than L. casei and L. delbrueckii. HPLC analysis of organic acids in curd yogurt showed that the amount of lactic acid and acetic acid markedly increased during the fermentation by L. bulgaricus for 24 hours while the amount of citric acid markedly decreased. The major organic acid produced during the fermentation was lactic acid. Addition of soy proteins to milk reduced sensory property of curd yogurt. Among the soy proteins tested, soy protein concentrate or soy protein isolate added sample showed better sensory acceptability than other samples. When curd yogurt was kept at
for two weeks, titratable acidity, pH and number of viable cells of curd yogurt were not changed.
Effect of Temperature and Salts Concentration of Kimchi Manufacturing on Storage
Choi, Shin-Yang ; Kim, Young-Boong ; Yoo, Jin-Young ; Lee, In-Sun ; Chung, Kun-Sub ; Koo, Young-Jo ;
Korean Journal of Food Science and Technology, volume 22, issue 6, 1990, Pages 707~710
To extend the shelf-life of kimchi, effective temperature in preparing room and salts concentration of product were monitored. The temperature in preparing room was excellent at
and effective salt concentration was 3.0% for storage. Under the these conditions, preservation temperature was desirable at
and can be stored over 120 days. When the storaging temperature was
, it showed to freeze the tissue and juice of kimchi. The advisable packing time for storage was just after mixing.
Continuous Separation of Lysozyme from Egg White by Ion Exchange Column Chromatography
Park, Seong-Joon ; Kim, Hyeon-Seok ; Kim, Hyean-Wee ; Ahn, Tae-Hoe ; Park, Ki-Moon ; Choi, Chun-Un ;
Korean Journal of Food Science and Technology, volume 22, issue 6, 1990, Pages 711~715
Continuous column chromatographic separation of lysozyme from egg white was investigated. A weak acid type cation exchange resin, Duolite C-464, was used because of high lysozyme recovery and ease of column operation in this experiment. The resin was equilibrated at
in Na+form. Continuous lysozyme separation was processed by repeating cycles(one cycle : resin equilibration, flow egg white, rinse, lysozyme elution) in automated preparative Liquid Chromatography(LC) system(column size ; i.d. 50 mm, resin bed volumn ; 1020 ml). At comparison of UV levels in rinse end point and elution end point of every cycle, the UV levels of rinse end point are maintained below 30% for 19 cycles and that of elution end point are also maintained below 30% for 17 cycles, stably, but was increased above 50% after 18 cycle. That indicated the eluting ability of lysozyme was reduced conspicuously after 18 cycle in continuous cycling process. The recovery of lysozyme was maintained above 90% from one to 17 cycle, but was decreased to 72% and 65% in 18 cycle and 19 cycle, respectively.
Antimicrobial Activity of Essential Oils of Curry Spices
Chung, Chang-Ki ; Park, Oan-Kyu ; Yoo, Ik-Je ; Park, Ki-Moon ; Choi, Chun-Un ;
Korean Journal of Food Science and Technology, volume 22, issue 6, 1990, Pages 716~719
The essential oils were isolated by steam distillation from 13 spices used for curry. Antimicrobial activity of essential oils for two strains of Gram(+) bacteria, Gram(-) bacteria, lactic acid bacteria, yeast and mold were investigated by agar diffusion method. 5 spice essential oils(clove, cumin, nutmeg, oregano, rosemary) having high antimicrobial activity were selected and their minimal inhibitory concentration(MIC) were measured. Very low concentration (
) of 5 spice essential oils were sufficient to prevent microbial growth. The data show that Gram(+) bacteria were more sensitive to the antimicrobial compounds in spices than Gram(-). But though Gram(+) bacteria, lactic acid bacteria were less sensitive to the compounds than Gram(-).