Go to the main menu
Skip to content
Go to bottom
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
Antioxidative Effect of Commercial Lecithin on the Oxidative Stability of Perilla Oil
Ahn, Tae-Hoe ; Kim, Jong-Soo ; Park, Seong-Joon ; Kim, Hyean-Wee ; Park, Ki-Moon ; Choi, Chun-Un ;
Korean Journal of Food Science and Technology, volume 23, issue 3, 1991, Pages 251~255
The antioxidative effects of the six commercial lecithins, tocopherols, citric acid and ascorbyl palmitate on refined perilla oil were inverstigated by active oxygen method (
) and oven test. Except for the lecithin I (aceton insoluble content 55%), the induction time on perilla oil treated with commercial lecithins at 5% level was longer than that of refined soybean oil. When the concentration of lecithin (0.5, 1, 2.5, 4 and 5%) in perilla oil was increased, enhanced the antioxidative effect at AOM and oven test. Lecithin also showed synergistic effect with the mixtures of tocopherol, citric acid and ascorbyl palmitate. The antioxidative effect of
on perilla was higher than that of
or mixed tocopherol.
Separation of Antioxidant Compounds from Edible Marine Algae
Park, Jae-Han ; Kang, Kyoo-Chan ; Baek, Sang-Bong ; Lee, Yoon-Hyung ; Rhee, Kyu-Soon ;
Korean Journal of Food Science and Technology, volume 23, issue 3, 1991, Pages 256~261
To isolate new antioxidants from twelve edible seaweeds, mixed methanol and chloroform extract of marine algae was fractionated into several subfractions and their antioxidant activities were measured by using AOM and 1, 1-diphenyl-2-picrylhydrazyl (DPPH). Especially the aqueous-methanol soluble fractions of brown and red algae showed a considerable antioxidant effect. Their antioxidant activities were stronger than synthetic antioxidants such as BHA, BHT, under the same concentration. Further fractionation of the aqueous-methanol soluble fractions using silica gel column chromatography yielded five subfractions. Among them methanol fraction exhibited high DPPH quenching activities. Also, it was confirmed to be benzene-derivative substances of two compounds by UV, HPLC, GC/MS analysis. Its each molecular weight was about 181, 238. These results suggested the existence of two effective natural antioxidant compounds in three edible marine algae.
Changes in Physical Properties of Dongchimi during Fermentation
Kang, Kun-Og ; Ku, Kyung-Hyung ; Lee, Jung-Kun ; Kim, Woo-Jung ;
Korean Journal of Food Science and Technology, volume 23, issue 3, 1991, Pages 262~266
The physicochemical properties of dongchimi, a Korean fermented Chinese radish, were investigated for their changes during fermentation in 7% NaCl brining solution at
, The results showed that the relative viscosity of brining solution were initially decreased before steady increase there after. The Hunter L value increased and a value decreased and the turbidity also showed a similar increase as L value as affected more significantly by high fermentation temperature. The hardness of Chinese radish decreased initially followed by a little increase and then slowly decreased at later stage of fermentation. A linear relationship was found with decrease in salt concentration in brining solution and logarithmic value of brining time and activation energy was calculated for temperature range of
from the relationship.
Changes in Chemical and Sensory Properties of Dongchimi during Fermentation
Kang, Kun-Og ; Sohn, Hyun-Joo ; Kim, Woo-Jung ;
Korean Journal of Food Science and Technology, volume 23, issue 3, 1991, Pages 267~271
The chemical and organoleptic properties of dongchimi studied for their changes during fermentation at
in 7% NaCl solution with seasonings. It was found that pH decrease showed three variation points in its slope at about pH 5.2, 4.7 and 4.1 during fermentation. A negative linear relationship between total acidity and logarithmic value of pH was obtained. The slope of the relationship curve was increased as the fermentation temperature increased. The reducing sugar was increased until pH reached
followed by a small decrease and its amount was lowered as the temperature increased from
The major nonvolatile organic acids were lactic and citric acids. The increase in lactic acid were more marked at
. As fermentation proceeded the fresh radish odor significantly decreased while sourness and yeast-moldy odor increased. The crispness of the radish decreased slightly during fermentation.
Comparison of Physicochemical Properties of Corn, Sweet Potato, Potato, Wheat and Mungbean Starches
Jung, Seung-Hyeon ; Shin, Gun-Jin ; Choi, Chun-Un ;
Korean Journal of Food Science and Technology, volume 23, issue 3, 1991, Pages 272~275
Physicochemical properties of commercial corn, sweet potato, potato, wheat and mungbean starches were investigated. Amylose contents of each starch were 23, 20, 24, 28 and 39%, whereas water binding capacities were 92, 87, 83, 79 and 77%, respectively. Average granule size of potato starch was considerably higher than that of other starches. In terms of color, lightness and whiteness of sweet potato starch were relatively lower than those of other starches. Comparing with other starches, the viscosity of potato starch was the highest level. The results also showed that textural properties of potato and sweet Potato starch gels were similar. Corn starch gel had lower hardness and higher cohesiveness than others.
The Effects of Stamping and Roasting Treatments on Volatile Aromatic Components in Curry Powder
Park, Wan-Kyu ; Yoon, Jong-Hoon ; Kim, Hyean-Wee ; Choi, Chun-Un ;
Korean Journal of Food Science and Technology, volume 23, issue 3, 1991, Pages 276~279
Effects of stamping and roasting treatments on change of volatile aromatic components in curry powder were investigated by gas chromatography. These were conducted for improving volatile aromatic flavor and for improving aging effect. Major volatile aromatic components of curry powder were eugenol, cuminaldehyde, myristicin, anethole, eugenolacetate, cinnamaldehyde, linalool, limonene, p-cymene and
. By stamping treatment, the content of low volatile components increased till 10 min, whereas that of high volatile components started to increase after 10 min. The content of low volatile components decreased with increasing roasting time.
Browning and Mutagenicity of Roasted Barley and Sesame Seeds
Jung, Hee-Jin ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 23, issue 3, 1991, Pages 280~285
This study was undertaken to measure the degree of browning and mutagenicity by Ames test using Salmonella typhimurium TA 98 and TA 100 strains for roasted barley and sesame seeds used as food materials. The degree of browning of roasted barley for barley tea on the market showed a wide variation; barley for restaurant-use was heavily roasted (5 times) in comparison with homeuse barley. Sesame seeds for oil extraction were more roasted (4 times) than those for seasoning. Water-, ethanol- and ether-soluble fractions from roasted barley and sesame seeds did not show any signs of mutagenicity, even at the extremely high concentrations of the extracts.
Effect of Phytate on the Solubility and Digestibility of Soy Protein Isolates
Cho, Hee-Hwan ; Yoon, Jae-Young ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 23, issue 3, 1991, Pages 286~290
Phytic acid known as an antinutritional facfor was studied for its effect on the solubility and digestibility of high-phytate and low-phytate soy protein isolates (SPI) obtained by two different methods of pH adjustment. Phytic acid content was 2.48% in high-phytate SPI and 0.72% in low-phytate SPI. Solubility of soy proteins was higher in low-phytate SPI than in high-phytate SPI at all pH values tested and it was lowered by adding more phytic acid to result in precipitation of the proteins. The inhibitory effect of phytic acid toward pepsin digestion of SPI increased by the increasing amount of phytic acid added and its effect was slightly higher in high-phytate SPI than in low-phytate SPI.
Productivity of Polysaccharide by Mutant of Acetobacter pasteurianus IFO 13751
Kim, Dong-Seuk ; Ryu, Beung-Ho ;
Korean Journal of Food Science and Technology, volume 23, issue 3, 1991, Pages 291~295
In order to obtain the highest productivity of polysaccharide, acetic acid bacteria was used. Several acetic acid bacteria were investigated to the productivity of polysaccharide, an mutant, Acetobacter pasteurianus IFO 13751-5 selected among serveral acetic acid bacteria which can produce the polysaccharide by radiation of ultra-violet ray. Acetobacter pasteurianus IFO 13751-5 was shown 3 fold polysaccharide production than that of its parents. When the Acetobacter pasteurianus IFO 13751-5 was investigated under the condition of carbon source containing 5% sucrose, the highest amount of polysaccharide (45.95 mg/ml) was obtained. The polysaccharide production by Acetobacter pasteurianus IFO 13751-5 was 55.10 mg/ml by using jar fermentor.
Quality Attributes of Korean Red Pepper According to Cultivars and Growing Areas
Shin, Hyun-Hee ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 23, issue 3, 1991, Pages 296~300
Seven different cultivars of Korean red pepper, Capsicum annuum L., were collected from different growing areas and analyzed for pungent principles, redness, size and weight. Length of the pod varied in the range of
, capsaicin content,
, dihydrocapsaicin content,
, and redness (absorbance at 460 nm),
conventional color unit. Contents of capsaicins and redness were significantly different according to the cultivars but the two components were not correlated each other. According to the growing areas, contents of capsaicins and redness were significantly different. Capsaicins content was not significantly different but redness was significantly different between sun-drying and hot air-drying of the pods.
Attempts to Estimate the Use Level of Red Pepper in Kimchi and Kochujang (Hot Soy Paste)
Shin, Hyun-Hee ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 23, issue 3, 1991, Pages 301~305
Capsaicin content and redness were significantly different between home-made and factory-made kimchi whereas those were not significantly different in kochujang samples. Factory-made kimchi was 3 times higher in capsaicin content than home-made kimchi. In experimental kimchi and kochujang made with different levels of red pepper, content of capsaicins increased in proportion to the addition level of red pepper. It should be possible to estimate the amount of red pepper used in kimchi or kochujang if their capsaicin contents are determined.
Kinetic Modelling for the Prediction of Shelf-life of Kimchi Based on Total Acidity as a Quility Index
Lee, Kwang-Hyuck ; Cho, Hyung-Yong ; Pyun, Yu-Ryang ;
Korean Journal of Food Science and Technology, volume 23, issue 3, 1991, Pages 306~310
A simplified mathematical model to estimate changes in total acidity of Chinese cabbage kimchi during fermentation was developed as a function of temperature and salt concentration. Assuming that tolerable acceptability reached at 0.75% total acidity, the shelf-life of kimchi was predicted by the model. The predicted value was in good agreement with the actual shelf-life measured by organoleptic tests.
Antioxidant Activity of Ethanol Extract from
Maeng, Young-Sun ; Park, Hye-Kyung ;
Korean Journal of Food Science and Technology, volume 23, issue 3, 1991, Pages 311~316
This study was carried out to investigate the antioxidant activity of the ethanol extract from
compared with that from ginseng. The peroxide values and thiobarbituric acid values were examined in order to estimate the antioxidant activity of the extract in soybean oil and lard. The antioxidant activity of the extract in soybean oil increased in the order of BHA
showed significantly stronger antioxidant activity than that from ginseng.
Gelatinization Behaviours and Gel Properties of Hydroxypropylated Corn Starches
Yook, Cheol ; Pek, Un-Hua ; Park, Kwan-Hwa ;
Korean Journal of Food Science and Technology, volume 23, issue 3, 1991, Pages 317~324
Gelatinization behaviours and gel properties of hydroxypropylated corn starches (HPCS) were investigated with differential scanning calorimeter, amylograph and rheometer. Gelatinization temperature of HPCS decreased as degree of substitution increased. The retrogradation of corn starch was greatly reduced by hydroxypropylation, indicating that the association of starch molecules was sterically hindered by hydroxypropyl groups. In HPCS, gel was formed slowly and gel strength decreased resulting in soft and sticky texture. Texture profiles of HPCS gels were similar to those of tapioca and waxy corn starch. HPCS has shown a remarkable increase of paste transparency compared to native corn starch.
Thermal Conductivity of Petiole Tissue of Chinese Cabbage
Kim, Ju-Bong ; Lee, Dong-Sun ; Choi, Dong-Won ; Pyun, Yu-Ryang ;
Korean Journal of Food Science and Technology, volume 23, issue 3, 1991, Pages 325~329
Changes in thermal conductivity of petiole tissue of Chinese cabbage during steam heating and salting were measured by probe method. The thermal conductivity(
) of the tissue decreased with the increase in gas content and the decrease in moisture content. The correlating equation.
, obtained over the range of moisture content(MC) of 92 to 96% and gas content(
) of 0 to 0.15 ml/g cabbage at
The thermal conductivity of salted cabbage was about
higher than that of raw cabbage at the same moisture content.
The Effect of Sodium Lactate and Sodium Chloride on Water Activity of Water-Sorbitol System
Park, Jang-Woo ; Rhee, Chul ;
Korean Journal of Food Science and Technology, volume 23, issue 3, 1991, Pages 330~335
The values of water activity in the different concentrations of NaCl and sodium lactate were measured by hygrometer in the water-sorbitol systems. Interaction of NaCl and sodium lactate was evaluated by Raoult's law. The discrepancy between experimental and theoretical value by the Raoult's law was defined as interaction between water-sorbitol and added solutes in the systems. The changes of interacted water and solutes were observed in whole range of water activity. The value of interacted water (water: sorbitol=1 : 1.1241) obtained by added sodium lactate was found to be higher than sodium chloride. The amount of interacted solute reached maximum about Aw 0.87, while the interactions between added solute and sorbitol showed an increasing tendency below Aw 0.87.
Instrumental and Sensory Characteristics of Jelly
Lee, Tae-Whi ; Lee, Yoon-Hyung ; Yoo, Myung-Shik ; Rhee, Kyu-Soon ;
Korean Journal of Food Science and Technology, volume 23, issue 3, 1991, Pages 336~340
Correlations among instrumental. sensory parameters and overall preference of jelly texture were studied. Instrumental rheological characteristics of the jelly were measured with a rheometer, and sensory and overall score were measured by sensory evaluation. Instrumental maximum force was correlated to sensory hardness and shortness, and sensory springiness and stickiness were correlated to instrumental springiness and adhesiveness force respectively. Also the most significant instrumental parameters with respect to overall preference were cohesiveness and adhesiveness force with their values being 0.93 and 0.89 repectively. Multiple linear regression resulted in a following equation: overall score = 2.70 + 6.25(cohesiveness) - 0.095(adhesiveness force) with a correlation coefficient of 0.94.
Characteristics of Defatted and Lipid-reintroduced Sweet Potato Starches
Lee, Shin-Kyung ; Shin, Mal-Shick ;
Korean Journal of Food Science and Technology, volume 23, issue 3, 1991, Pages 341~348
Physicochemical properties and gelatinization patterns of defatted and lipid-reintroduced moist (Hwangmi) and dry (Suwon 147) type sweet potato starches were investigated. Starch granules of sweet potato were polygonal and round, and the sizes of starch granules ranged
. All starches showed Ca type in X-ray diffraction but relative crystallinity was decreased by defatting and reintroduction. The amylose content of defatted starches increased, but that of lipid-reintroduced starches decreased. The swelling power and solubility at each temperature increased by defatting, but decreased by reintroduction. Transmittance of Hwangmi and Suwon 147 showed a rapid increase at
, respectively. The initial pasting temperature by amylograph of Hwangmi and Suwon 147 were
, respectively. The peak viscosity and the height at
on amylogram of Hwangmi were lower than those of Suwon 147. Hot paste viscosity and setback decreased by defatting but setbak and consistency drastically increased by reintroduction. The peak temperature for gelatinization by the DSC was
for Hwangmi and
for Suwon 147. The gelatinization temperature and enthalpy of the DSC decreased and amylose-lipid melting peak was lost by defatting. The gelatinization temperature and enthalpy decreased by reintroduction.
Isolation of Alkaline Amylase-Producing Bacillus sp. and Some Properties of Its Crude Enzyme
Shin, Yong-Chul ; Kim, Tae-Un ; Lee, Sang-Yeol ; Byun, Si-Myung ;
Korean Journal of Food Science and Technology, volume 23, issue 3, 1991, Pages 349~354
An alkaline amylase-producing Bacillus sp. GM8901 was isolated and some properties of crude enzyme extract were examined. The microbiological and biochemical characteristics of GM8901 were very similar to those of B. licheniformis. The optimal temperature and pH for the cell growth and amylase production were
and pH 10.5. The crude amylase extract showed that the optimal temperature and pH were
, respectively, and that the activity of amylase was stable up to
and in the range of
Thermal Degradation Kinetics of Monosodium Glutamate as Affected by Temperature and pH
Cha, Bo-Sook ; Han, Min-Soo ; Kim, Woo-Jung ;
Korean Journal of Food Science and Technology, volume 23, issue 3, 1991, Pages 355~359
Effects of temperature and pH on thermal degradation of monosodium glutamate(MSG) were investigated during heating of 2% MSG solution at
. The results showed that the degradation of MSG was very significantly affected by heating temperature and pH. Three hours of heating at
resulted appr. 73% MSG degradation while 3 hours at
decreased only 12%. The comparison study of initial rate of MSG degradation and degradation rate constants showed the highest degradation rate and rate constant and low values in the range of
. The values of activation energy calculated from linear relationship of rate constants and 1/T were 18.3 and 9.2 kcal/mole for pH 4 and 5, respectively.
Effect of Random Interesterification on the Physicochemical Properties in Blends of Corn Germ Oil and Fully Hydrogenated Soybean Oil
Shin, Hyo-Sun ; Chung, Kwang-Hyun ; Chun, Je-Hyun ;
Korean Journal of Food Science and Technology, volume 23, issue 3, 1991, Pages 360~365
Effect of random interesterification on the physicochemical properties in blends of corn germ oil and fully hydrogenated soybean oil was studied. Interesterification by using 0.4% sodium methoxide at
was completed in 35 minutes as determined by HPLC analysis for triglyceride composition. Changes of melting point, solid fat content, crystal form, fatty acid and triglyceride composition was investigated. After the interesterification, melting point and solid fat content were decreased, and coarse and large crystals were modified to fine and uniform. Fatty acid composition was not altered but triglyceride composition was largely altered. Interesterified blends of corn germ oil and fully hydrogenated soybean oil made with 80%, 20% and 75%. 25%, respectively, had desirable characteristics of the margarine for home use.
Denaturation of Heat Treated Lysozyme under High Pressure Conditions
Cho, Rae-Kwang ; Hong, Jin-Hwan ;
Korean Journal of Food Science and Technology, volume 23, issue 3, 1991, Pages 366~369
In order to elucidate texturization mechanism of extrudated protein, egg white lysozyme was heated under high pressure conditions, and its solubility and changes of molecular weight were investigated. Under high pressure conditions of
, solubility decreased gradually with increasing temperature in the samples heated at
and decreased notably with increasing pressure at
. Polymerization was found in the samples heated at
while a band which located below monomer(low-molecular) could be recognized. Molecular weight of the low-molecular was estimated to be about
and no smaller peptide was recognized. The polymerization may have occured by disulfide crosslinking in the samples heated at
but other crosslinking may have played a role in those at
Inhibitory Effects of Garlic on the Mutagenicity in Salmonella Assay System and on the Growth of HT-29 Human Colon Carcinoma Cells
Park, Kun-Young ; Kim, So-Hee ; Suh, Myung-Ja ; Chung, Hae-Young ;
Korean Journal of Food Science and Technology, volume 23, issue 3, 1991, Pages 370~374
The inhibitory effects of garlic on the mutagenicity in Salmonella assay system and on the growth of HT-29 human colon carcinoma cells were studied. Methanol extract of garlic inhibited the mutagenicities induced by aflatoxin
and N-methyl-N'-nitro-N-nitrosoguanidine(MNNG) in Salmonella typhimurium TA100. The inhibition rate increased significantly when the concentration of the methanol extract from garlic increased in both strains of Salmonella typhimurium TA98 and TA100. The chloroform fraction from the methanol extract exhibited strong antimutagenicity against
. The chloroform fraction also inhibited greatly the growth of human HT-29 colon carcinoma cells in fetal bovine serum concentrations of 1% and 5%.
Chemical Composition of Bangah(Agastache rugosa O. Kuntze) Herb
Ahn, Bin ; Yang, Cha-Bum ;
Korean Journal of Food Science and Technology, volume 23, issue 3, 1991, Pages 375~378
Bangah (Agastache rugosa O. Kuntze), one of the wild plant grown in Korea and used for deodorizing some of the fish foods because it's strong and unique flavor, was determined for chemical composition in leaf, flower and stem. The highest protein content of 14.7% was found in leaf and lipids was in the range of
. Total sugar content in leaf and flower were 27.53% and 14.86%, reducing sugar content were 11.80% and 2.75%, respectively. Fifteen fatty acids in bangah were identified and the major fatty acids were linolenic, palmitic, lauric and linoleic acids. Seventeen total amino acids were determined in leaf and flower. Glutamic acid, aspartic acid and leucine were high in each portion. The major free amino acids were histidine, serine, proline and glutamic acid. Most of minerals were high in leaf and flower than those in stem of bangah except for Ca and Fe. Especially K was higher in leaf and flower than stem by 4 times.
Effects of Organic Acids on the Storability of Chilled Beef
Jung, Hae-Man ; Lee, Kyu-Han ;
Korean Journal of Food Science and Technology, volume 23, issue 3, 1991, Pages 379~387
The effects of organic acids (acetic, citric and lactic acids) treatment on microbial spoilage of chilled beef were studied during aerobic storage at
for 11 days. The organic acids had definite effects on the delay of the development of off-odor and slime of chilled beef. When chilled beef slices were treated with 1, 2, 3 and 4% of organic acids, off-odor was developed 1, 2, 3 and 5 days later than control, respectively, regardless of the kinds of organic acid. The slime was produced two days after the day of off-odor development in
organic acid-treated chilled beef, but no slime was produced on chilled beef treated with 4% organic acid. The off-odor was detected organoleptically when pH and number of microorganisms of chilled beef were,
, respectively, and slime was observed when pH and number of microorganisms of chilled beef were
, respectively, in control and treated groups.