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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 23, Issue 6 - Dec 1991
Volume 23, Issue 5 - Oct 1991
Volume 23, Issue 4 - Aug 1991
Volume 23, Issue 3 - Jun 1991
Volume 23, Issue 2 - Apr 1991
Volume 23, Issue 1 - Feb 1991
Selecting the target year
Effect of Calcium Acetate and Potassium Sorbate on Characteristics of Kakdugi
Kim, So-Yeon ; Um, Jin-Young ; Kim, Kwang-Ok ;
Korean Journal of Food Science and Technology, volume 23, issue 1, 1991, Pages 1~5
This study was conducted to examine the effect of the addition of calcium acetate and/or potassium sorbate on the characteristics of kakdugi(Korean seasoned pickles of cubed radish roots) fermented at
for 4 days or more. The sensory characteristics, pH, titratable acidity, non-volatile organic acids and texture by Instron were measured. The results of sensory evaluation on kakdugi stored at
for 4 days indicated that firmness, toughness, crispness, sour taste and overall desirability were increased by the addition of calcium acetate. Potassium sorbate was evaluated to decrease the sourness. Titratable acidity, pH and the amount of non-volatile organic acids were higher in samples containing calcium acetate than in other ones. Compression test with Instron gave the similiar result to sensory evaluation in the measurement of firmness. Calcium acetate and potassium sorbate showed synergistic effect greatly on the textural characteristics on kakdugis.
Comparison of Intramuscular Lipid Oxidation in Porcine Muscle
Yang, Ryung ; Lee, Hyeong-Seok ;
Korean Journal of Food Science and Technology, volume 23, issue 1, 1991, Pages 6~14
Intramuscular lipid of longissimus dorsi muscle(white muscle), soleus muscle(red muscle) and cardiac muscle were autooxidized at
for 20 days, and the rancidity development and the effect of various factors on rancidity development were compared. Although the myoglobin content of red muscle was about 5 times as high as that of white muscle, the degree of autooxidation occurred in intramuscular lipid did not differ between red muscle and white muscle, when they had the same lipid content. Accordingly, it was suggested that the susceptibility of muscle tissues to lipid oxidation depends mainly on the lipid content of muscle tissue, regardless of muscle types. Lipid oxidation was not a major quality deterioration for dried-pork product, when it contained adequate amount of sodium nitrite and was air-tight vacuum-packed.
Studies on Quality Evaluation of Pepper(Piper nigrum L.)
Park, Wan-Kyu ; Yoon, Jong-Hoon ; Choi, Chun-Un ;
Korean Journal of Food Science and Technology, volume 23, issue 1, 1991, Pages 15~18
Physical and chemical qualifies of 13 kinds of pepper imported from South-East Asian countries and Brazil were investigated. These included length and weight of berry, and color of the powder, and the contents of light berry, acid insoluble ash, piperine and volatile oil. While physical qualities of Sarawak special, Sarawak brown and Indian TGEB were the best(berries were larger and weightier, and the content of light berry was lower), those of Lampong ASTA and Lampong FAQ were relatively not good. In the other hand, chemical qualifies of Lampong ASTA, Lampong FAO and Indian TGEB were the best. In terms of color, all the samples were almost similar but that of Sarawak peppers were slightly lighter than the others.
Effects of Tempering Temperature and Time on the Slip Melting Point of Fats
Yi, Young-Soo ; Chang, Young-Sang ; Shin, Zae-Ik ;
Korean Journal of Food Science and Technology, volume 23, issue 1, 1991, Pages 19~24
Among the conditions changes for the slip melting point of tempering temperature and time were studied. The results were treated below at
, slip M.P. were not effected by tempering time. But slip M.P. of lard and palm oil had fallen treated at
, the reason was that low melting triglycerides did not form the perfect crystals. Therefore, in order to measure the slip M.P. should be decrease the free energy and from stable crystallization of fats. Recommendable tempering temperature was treated at
Alkaline Protease Hydrolysis of Chicken Liver for Food Utilization
Lee, Keun-Taik ; Park, Suk-Young ; Kim, Woo-Jung ;
Korean Journal of Food Science and Technology, volume 23, issue 1, 1991, Pages 25~30
Chicken liver was enzymatically hydrolyzed with an alkaline protease and determined the optimal conditions of reaction temperature and time, pH and enzyme to substrate ratio(E/S ratio) for possible utilization as a protein supplementary ingredient. The functional properties of hydolysate measured were water and oil absorption capacity, emulsifying activity and viscosity and sensory properties were also evaluated. It was found that hydrolysis at
and pH 8.0 were most effective and the degree of hydrolysis increased with increasing E/S ratio. A decrease in water and oil absorption capacity and an increase in viscosity were found during hydrolysis. The lowest emulsifying activity and highest water absorption were measured for 1/2 hour-hydrolysate and little difference was found for those treated more than 1 hour. The sensory characteristics of odor showed no significant difference among the chicken liver hydrolysates while the brightness increased and red decreased significantly(p<0.01) as the hydrolysis proceeded.
Cloning of Thermophilic Alkalophilic Bacillas sp. F204 Cellulase Gene and Its Expression in Escherichia coli and Bacillus subtilis
Chung, Young-Chul ; Kim, Yang-Woo ; Kang, Shin-Kwon ; Rho, Jong-Su ; Park, Jae-Hyeon ; Sung, Nack-Kie ;
Korean Journal of Food Science and Technology, volume 23, issue 1, 1991, Pages 31~36
Cellulase genes from thermophilic alkalophilic Bacillus sp. F204 a potent cellulase complex-producing bacterium, were cloned in Escherichia coli with pUC 19. Plasmids pBC191 and pBC192, isolated from transformants forming yellow zone around colony on the LB agar plate containing 0.5% carboxymethyl cellulose and ampicillin, contained 4.6 Kb and 5.8 Kb HindIII fragments, respectively. The 4.6 Kb insert of pBC191 had single sites for BamHI EcoRI, KpnI and pvuII. DNA hybridization and immunodiffusion studies showed that pBC191-encoded cellulase gene was homologous with that of host strain. pKC231, constructed by inserting 4.6 Kb insert of pBC191 at the HindIII site of pKK223-3, E. coli expression vector, and pGC711, constructed by inserting 4.6 Kb insert of pBC191 at the HindIII site of pGR71, E. coli and B. subtilis shuttle vector, had 3.2 times and 2.8 times as much cellulase activity as pBC191, respectively. Substrate specificity analysis showed that cellulases cloned were CMCase.
Effect of Monosodium Glutamate on the Taste Response of Chorda Tympani Nerve of Cat
Hong, Hae-Kyung ; Lee, Hyun-Duck ; Lee, Cherl-Ho ; Hong, Seung-Kil ;
Korean Journal of Food Science and Technology, volume 23, issue 1, 1991, Pages 37~43
The nerve impulse pattern of Chorda tympani(CT) of cat was tested with Monosodium glutamate(MSG) solutions as well as some basic taste substances applied on the tongue of cat. The effect of MSG applied in the tongue prior to the stimulation of other taste substances was also investigated. The response impulse frequency of CT of cat was changed by the kind and concentration of taste substances. The response to citric acid was the highest among the tested substances, NaCl, KCl and MSG showed similar responses. When different concentrations of MSG were applied on the tongue prior to other substances, the response to NaCl increased with the maximum response at the MSG concentration of 0.02 M. The response to sucrose tended to be reduced, but the response to citric acid was distinctly supressed by the previous MSG stimulation. These results were well consistent with the sensory evaluation on the effect of MSG to some basic taste substances. previously reported by the authors.
Studies on the Pasteurization Conditions of Takju
Lee, Cherl-Ho ; Tae, Won-Taek ; Kim, Gie-Myung ; Lee, Hyun-Duck ;
Korean Journal of Food Science and Technology, volume 23, issue 1, 1991, Pages 44~51
The thermal resistance of the important microorganisms in takju. Korean traditional turbid alcoholic beverage, was measured and optimun heating time and temperature to achieve the commercial pasteurization of these microorganisms were examined. Most of the vegetative bacterial cells in takju were destroyed by heating at over
, except for the spore forming organisms, which did not actively grow in takju after pasteurization. The important microorganisms for the quality deterioration of pasteurized takju were then appeared to be yeast and molds, and their thermal resistances were measured. The thermal resistances of these microorganisms changed greatly depending upon the heating method. The D values of yeast in takju were 3.5 min at
and 0.46 min at
in cap-tube, and 7.1 sec at
and 2.3 sec at
in a continuous coil heat exchanger. Those of molds were 2.7 min at 65℃ and 0.25 min at
in cap-tube, and 3 sec at
and <1 sec at
in the coil heat exchanger. The acidity and pH did not change at
for two weeks after pasteurization by heating in the coil heat exchanger at
for 17 sec, but the viscosity increased slightly by the heat treatment. Significant differences in sensory quality, especially the formation of burnt smell and bitterness by heating takju for 12D of yeast at
, respectively, were observed and this resulted in the significant reduction in overall likeness of pasteurized takju. However, when the heating temperature was fixed to
, the overall likeness of pasteurized takju did not affected significantly by the heating time ranging from 8D to 12D of yeast. It was concluded that the optimum pasteurization condition of takju in a continuous heat exchanger was heating at
for 23sec(10D of yeast).
Studies on the Browning Reaction of Sugar Derivative Sweeteners
Lee, Cherl-Ho ; Han, Bok-Jin ; Kim, Na-Young ; Lim, Jae-Kak ; Kim, Bong-Chan ;
Korean Journal of Food Science and Technology, volume 23, issue 1, 1991, Pages 52~56
The browning reaction of sugar derivatives, fructo-oligosaccharide, high maltose syrup(HMS), sorbitol and maltitol, and their effect on the appearance of jam and candy were investigated. The spectrophotometrie scanning of the absorbance between 230 nm and 700 nm could demonstrate the heat induced browning of the sugar derivatives. Fructo-oligosaccharide and HMS showed sharp increase in absorbance at 270-330 nm range by heating at
for 1 hr but sorbitol and maltitol did not show the increase in absorbance. When the pH was lowered red from neutral to 2.0, the absorbance of HMS and sucrose increased sharply, showing that these substances are relatively unstable in acidic heating compared to fructo-oligosaccharide. The addition of glycine enhanced the browing reaction of fructo-oligosaccharide and HMS, whereas little change was observed with sucrose, sorbitol and maltitol. These browning characterisitcs of sugar derivatives were reflected to the color development of apple jam and candy where they were used. Both fructo-oligosaccharide and HMS increased the yellowness of these products, while sugar alcohols reduced the yellowness compared to sugar.
Rheological Properties of Rice Starches Gelatinized with Thermal or Alkali Solutions
Park, Yang-Kyun ; Kim, Sung-Kon ; Lee, Shin-Young ; Kim, Kwan ;
Korean Journal of Food Science and Technology, volume 23, issue 1, 1991, Pages 57~61
Rheological properties of Tongjinbyeo(Japonica) and Samgangbyeo(
) rice starches gelatinized with thermal or alkali solutions were investigated with rotational viscometer(Brabender Viscotron). The two starches showed Bingham pseudoplastics behavior in
thermal or alkali gelatinized starch solutions. Rheological properties of thermal gelatinized starch solutions were similar between the two varieties. However, alkali gelatinized Samgangbyeo starch solutions showed higher values of yield stress and consistency index than that of Tongjinbyeo starch. The values of pseudoplasticity, yield stress and consistency index were higher in the thermal gelatinized samples than those of in the alkali gelatinized ones.
Properties of Lintnerized Rice Starches
Park, Yang-Kyun ; Kim, Sung-Kon ; Kim, Kwan ;
Korean Journal of Food Science and Technology, volume 23, issue 1, 1991, Pages 62~67
The characteristics of Tongjinbyeo(Japonica) and Samgangbyeo(
) rice starches including physicochemical properties, differential scanning calorimetry and enzymatic digestion of lintnerized starches were investigated. Degree of hydrolysis of Tongjinbyeo starch with 2.2N HCI for 48 hr was higher than that of Samgangbyeo starch. Apparent first order reaction of starches was slow reaction for first period, and fast reaction second period on the datum point of acid treatment 24 hr. Absorbance at
and 680 nm, and
of iodine stained starch and amylose content decreased upon acid treatment. But water binding capacity, swelling power and solubility considerably increased as hydrolysis progressed. Relative crystallinity of two starches increased with acid treatment, and that of Tongjinbyeo starch was higher than that of Samgangbyeo starch. Differential scanning colorimetry(DSC) data continuously decreased for lintnerization periods, and those of Tongjinbyeo starch have higher than those of Samgangbyeo starch. The onset temperature of starch by DSC continuously decreased by treatment, but conclusion temperature increased until 24 hr and then decreased. The enthalpy for gelatinization decreased for both starches. Degree of hydrolysis of lintnerized Tongjinbyeo starch with glucoamylase was slightly higher than that of Samgangbyeo starch.
Presence of cis-11, 12-Methylene Octadecanoic Acid in the Oils of Ternstroemia gymnanthera
Kim, Seong-Jin ; Joh, Yong-Goe ; Lim, Hee-Ryeong ; Choi, Eun-Jin ; Kim, Tae-Sook ;
Korean Journal of Food Science and Technology, volume 23, issue 1, 1991, Pages 68~75
The seed oil of Ternstroemia gymnanthera. a species of the Ternstroemiaceae, is mainly composed of triglyceride(92.4%), followed by polar lipids(5.9%), sterol(1.2%) and pigments(0.5%). This oil contains 4.8% of cis-11, 12-methylene octadecanoic acid(lactobacillic acid) in the fatty acid composition of the total oil. This identification is based on information from non-urea inclusion formation, silver nitrate impregnated silica gel column and gas liquid chromatography,
magnetic resonance and mass spectroscopy. Smaller amounts(0.1%) of presumptive 9, 10-methylene hexadecanoic acid(dihydro malvalic acid) is also detected. The major fatty acids in this oil are C18 : 1(36.1%), C18: 2(30.9%), C16: 0(15.1%), C16: 1(7.6%) and C18: 0(3.4%).
Separatipon of Oryzanol from the Refining By-Product of Rice Bran Oil
Kim, In-Hwan ; Kim, Chul-Jin ;
Korean Journal of Food Science and Technology, volume 23, issue 1, 1991, Pages 76~80
To isolate oryzanol from the by-product of rice bran oil refinning, experiment of solvent fractional crystallization was carried out at various conditions with the dark oil obtained by acidifying the soap stock of micella refinning process and the pitch obtained from vacuum distillation of the dark oil. The impurity interfering the crystallization process such as waxes can be removed as precipitates by cooling the 1:1 mixtrue of acetone and dark oil to
, From the dewaxed dark oil, oryzanol concentrate with 51.3% purity was obtained by fractional crystallization at
with the mixture of 8 part volume of hexane and 1 part of the dewaxed dark oil. The concentrate was recrystallized at room temperature with 20 part volume of methanol to yield oryzanol crystal of 98.3% purity. The optimum condition of vacuum distillation was temperature of
with 2% steam sparging. At this condition, the free fatty acid in the dark oil was removed as distillate without thermal deomposition to yield 82.3% of oryzanol as the pitch of 27.3% purity. After concentration from the pitch with 20 part volume of hexane to yield yellow powder of 75.4% purity, the yellow powder was recrystallized in methanol at room temperature to obtain the crystal containing 99.0% oryzanol. The overall oryzanol yield from the dark oil and the pitch was 9.5 and 28.5%, respectively. The change of the composition of sterols and triterpenoid alcohols in the compounds isolated during fractionation was analyzed by GC-MS.
Effect of Process Variables on System Parameters in Extrusion Cooking of Corn Grit by Twin Screw Extruder
Kim, Ji-Yong ; Kim, Chong-Tai ; Kim, Chul-Jin ;
Korean Journal of Food Science and Technology, volume 23, issue 1, 1991, Pages 81~87
To examine the effect of the individual operational variables on extrusion process, test trials of the fractional factorial design of the three process variables at three levels, including feed rate, screw speed and die openings, were carried out by using a laboratory scale twin-screw extruder with three different screw configuration for corn grit with the water addition fixed at 15% of the powder feed rate. As the increase of feed rate, while extrusion temperature(ET), specific mechanical energy input (SME), and residence time(RT) were showed the tendency to decrease, extrusion pressure(EP) was increased and as the increase of screw speed, ET, SME and EP were showed the tendency to increase, but RT was decreased. However, as increase the number of die hole, all system parameters were showed the tendency to decrease. The influence of the change in each process parameters was increased as the increase of the number of reverse element in screw configuration. In case of using the screw configuration with increasing number of reverse element at the condition of same process parameters, ET, SME and RT was increased, but EP was decreased. The functional relationships of the system parameters to the process parameters can be quantified by using multiple regression equations(mostly R-sq>0.90) and maped on suface response diagrams to expedite evaluation.
Effect of System Parameters on Target Parameters in Extrusion Cooking of Corn Grit by Twin-Screw Extruder
Kim, Ji-Yong ; Kim, Chong-Tai ; Kim, Chul-Jin ;
Korean Journal of Food Science and Technology, volume 23, issue 1, 1991, Pages 88~92
To analyze the effects of the system parameters on the target parameters, which include the amount of water evaporation, water solubility index(WSI) and water absorption index(WAI), test trials of fractional factorial design of the three process variables at three levels were carried out for corn grit with a laboratory twin-screw extruder with three different screw configurations. The system parameters collected from the trials, such as extrusion temperature, specific mechanical energy input(SME) and mean residence time(RT), were showed the ranges of
, respectively. Within these ranges of the system parameters, the target parameters were able to be quantified by using multiple regression equations. The correlation of results with the system parameters blocked by the screw configuration as dependent variables, yield correlation coefficients above 0.90, and the correlation using the system parameters obtained from whole experiment system as the dependent variables yield correlation coefficients around 0.80. The functional relationship, which can be quantified by second order polynomial regression equation with only two system parameters within necessary degree of accuracy, can he graped in three dimensional surface response and contour diagrams.
Enzymatic Properties of Cyclodextrin Glycosyltransferase from Alkalophilic Bacillus sp. YC-335
Jung, Yong-Joon ; Jung, Myeong-Ho ; Yu, Ju-Hyun ;
Korean Journal of Food Science and Technology, volume 23, issue 1, 1991, Pages 93~97
The enzymatic properties of purified CGTase from alkalophilic Bacillus sp. YC-335 have been examined. Apparent Vmax values of the enzyme in transferring glycosyl residues
to sucrose were
, respectively and Km values of the corresponding CD were 1.68, 0.33 and 0.37 mM, respectively. A number of saccharides, specially starch hydrolyzates such as glucose and maltose, could activate the dextrinizing activity of the enzym. However, the dextrinizing activity was inhibited by
. It was found from Lineweaver-Burk plot that the inhibition of CGTase by
was noncompetitive. High performance liquid chromatographic analysis showed that the enzyme has three kinds of activity ; transglycosylation and disproportionation as well as cyclization.
Studies on Flavor Components of Commerical Korean Green Tea
Choi, Sung-Hee ;
Korean Journal of Food Science and Technology, volume 23, issue 1, 1991, Pages 98~101
To investigate the aroma difference of commercial Korean green tea caused by manufacturing process and harvesting time, analysis of aroma concentrates of steamed green teas(1st tea, 2nd tea) and parched green teas(1st tea, 2nd tea) was accomplished. Steamed green tea, which had a briskness, greenish odor and sweet-floral odor, contained large amounts of terpene alcohols such as linalool, nerolidol, ketones such as cis-jasmone, 2,6,6-trimethyl-2-hydroxycyclohexanone and indole, Parched green tea, which had a slightly greenish odor and floral, roast odor, contained large amounts of terpene alcohols such as linalool, geraniol, aromatic alcohols such as benzylalcohol, phenylethanol and phenol, indole. Almost same tendency of odor component change of 1st tea and 2nd tea differed to harvesting time being observed in steamed tea and parched tea. In 2nd tea of both samples, aliphatic alcohols such as 1-penten-3-ol, cis-2-penten-1-al and two 2, 4-heptadienal(cis, trans and trans, trans) increased remarkably. It seems that these four components effects on the grade of the odor.
Changes of Triglyceride Composition in Adlay Powder during Storage
Han, Ji-Sook ; Rhee, Sook-Hee ; Cheigh, Hong-Sik ;
Korean Journal of Food Science and Technology, volume 23, issue 1, 1991, Pages 102~108
Raw adlay powder(RAP)was prepared and the changes of triglyceride composition in RAP lipid during storage at
for six months were studied. The RAP lipid consisted of 28 kinds of triglycerides and the major triglyceride in RAP lipid were those of OOL(24.14%), OLL(24.06%), OOO(12.58%), POL(9.01%), POO(8.87%), LLL(7.91%)and PLL(5.80%). During the storage at
for six months, the relative amounts of the triglyceride containing linoleic acid(OLL : 15.25%, LLL : 2.93%)considerably decreased, but those containing oleic acid(OOO : 23.77%. POO : 12.62%) increased. The triglycerides of LLA(0.44%)and PPLn(0.12%)disappeared during the storage.
Effect of Sake Cake on the Quality of Low Salted Kochuzang
Lee, Kap-Sang ; Kim, Dong-Han ;
Korean Journal of Food Science and Technology, volume 23, issue 1, 1991, Pages 109~115
To make kochuzang, mixtures of rice and sake cake were used as a source of starch and a small part of sodium chloride needed was replaced by mixtures of ethanol and garlic. Amylase activity during aging of kochuzang was increased in proportion to the ratio of sake cake to rice. Protease activity reached a maximum in the sample replaced 25% of rice with sake cake. The counts of aerobic bacteria and molds were decreased according to the increased ratio of sake. Total acidity and the content of alcohol and amino nitrogen were increased during aging of kochuzang, but the change of pH and the content of reducing sugar were small. After 70 days of aging, the taste and flavor of kochuzang was showed to be excellent in the sample replaced 25% of rice by sake cake. Therefore, it may be possible to replace 25% of rice by sake cake.
Influence of Water and Surfactants on Wheat Starch Gelatinization and Retrogradation
Shin, Mal-Shick ;
Korean Journal of Food Science and Technology, volume 23, issue 1, 1991, Pages 116~121
The effects of water contents and surfactants, sodium stearoyl-lactylate, sucrose ester and distilled monoglyceride(Dimodan) on wheat starch gelatinization and retrogradation were studied by differential scanning calorimetry. The endothermic peak patterns of starch varied with water content of starch. When water content was less than 30%, gelatinization did not occur. The onset temperature of gelatinization peak of native starch was
and that of endothermal peak of retrograded starch was
. The enthalpy value of retrograded starch were greatest in the
water content. In the presence of surfactants, gelatinization temperatures shifted slightly to higher temperatures. DSC endothermal enthalpies of the amylose-lipid complex increased. The degree of retrogradation in starch was lower with surfactant than without surfactant, but enthalpy of amylose-lipid complex did not change during storage.