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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 24, Issue 6 - Dec 1992
Volume 24, Issue 5 - Oct 1992
Volume 24, Issue 4 - Aug 1992
Volume 24, Issue 3 - Jun 1992
Volume 24, Issue 2 - Apr 1992
Volume 24, Issue 1 - Jan 1992
Selecting the target year
Changes in Chromatographic Fractionation and Composition of the Proteins of Malting Barley Grain during Germination
Seo, Ho-Soo ; Cho, Sung-Hwan ;
Korean Journal of Food Science and Technology, volume 24, issue 1, 1992, Pages 1~6
Changes in protein distributiun, eletrophoretic patterns and amino acid composition were investigated during germination of malting barley. Fractionation of the protein complex in ungerminated malting barley resulted in a higher hordein fraction but less glutelin fraction of the protein complex in ungerminated malting barley resulted in a higher hordein fraction but less glutelin fraction as compared to germinated malting barley. As germination proceeded, NPN, globulin and glutelin fractions continued to increase, accmpanied by decreases in albumin and hordein fractions. The electrophoretic pattern of malting barley proteins showed three bands (molecular weight range of
daltons) in albumin fraction, five bands (
daltons) in globulin fraction, five bands (
daltons) in hordein fraction and tour bands (
daltons) in glutelin fraction, exhibiting quantitative changes in each fraction during germination. Amino acid analysis showed that glutamic acid, histidine, aspartic acid, serine, glycine, valine, alanine and leucine were major amino acids of proteins in malting barley grains. Glutamic acid increased slightly, but other amino acids showed no definite trend as germination proceeded.
Effect of Ginseng on the Lipid Oxidation in Pork and Poultry Meat
Jeon, Ki-Hong ; Lee, Moo-Ha ; Kim, Young-Boong ;
Korean Journal of Food Science and Technology, volume 24, issue 1, 1992, Pages 7~10
The antioxidant effect of various concentration of Panax ginseng on pork and chicken breast was investigated in the condition of powder, water extract, ethanol extract and residue. Result showed that the antioxidant effect of each sample increased with increasing concentration of powder but the increment decreased with increasing concentration. Water extract and residue decreased lipid oxidation of pork and chicken breast. However, the effect did not increase proportionally with increasing concentration. Ethanol extract did not show a certain tendency in pork while it had an oxidation-promoting effect in chicken.
Effect of Lysozyme, Glycine, Lysine and EDTA on the Growth of Lactobacillus plantarum
Lee, Sung-Ki ; Kim, In-Ho ; Yoo, Ick-Jong ;
Korean Journal of Food Science and Technology, volume 24, issue 1, 1992, Pages 11~13
Effect of 200 ppm lysozyme. 0.1 glycine and 0.1% lysine on inhibition growth of Lactobacillus plantarum was investigated in MRS broth. All samples except control were effective in inhibiting the growth and especially the combination of lysozyme and glycine was observed to be highly effective. The mixture effect against microbial growth was increased as concentration of lysozyme with glycine or lysozyme with EDTA was respectively increased. Lactobacillus plantarum almost didn't grow in MRS broth containing lysozyme(>200 ppm) with glycine(>0.5%), or lysozyme(>200 ppm) with EDTA(> 0.8 mM). It was found that the growth of L. plantarum could be extremely inhibited in 120 ppm lysozyme with at least 0.8 mM EDTA compared with control.
A Basic Study on Chitin from Krill and Kruma Prawn for Industrial Use
Yang, Ryung ; Hyon, Joon-Ho ; Whang, Yoon-Hee ;
Korean Journal of Food Science and Technology, volume 24, issue 1, 1992, Pages 14~24
An attempt was made to prepare chitin from kuruma prawn shell and antarctic krill for industrial use, and new procedure for the preparation of chitin was developed. When antarctic krill powder and kuruma prawn shell powder were treated through the new procedures developed in this study, purified chitin, identified by IR spectrum and nitrogen content, was obtained. Molecular weight in formic acid of purified chitin was
for krill and
for kuruma prawn respectively. Degree of polymerization of N-acetylglucosamine was 750 for krill chitin and 850 for kuruma prawn chitin. Purified chitin showed a higher degree of acetylation, and was relatively rich in methionine residue.
Changes of Flavor Components in Chewing Gum during Storage by Gas Chromatography/Mass Spectrometry
Shin, Seong-Kee ; Kim, Sang-Ho ; Lee, Yoon-Hyung ; Rhee, Kyu-Soon ;
Korean Journal of Food Science and Technology, volume 24, issue 1, 1992, Pages 25~28
The changes of amount in flavor components of chewing gum during storage of various relative humidity were studied by GC/MS. The volatile components in chewing gum were extracted by sample preperation and 15 volatile components were identified by NIST/NBS library searching. According to the period of storage, quantities of major volatile components extracted by tetrahydrofuran-methanol solutions were determined by using tetradecane as internal standard. Until 4 weeks, comparing with starting peak area ratio, the decrease of chewing gum flavor components were rapid at 33, 75 than 53 R.H(%). And after 16 weeks, amount of chewing gum flavor at all storage conditions similarly decreased to
of the initial amount.
Identification of Putrefactive Bacteria Related to Soybean Curd
Shin, Dong-Hwa ; Kim, Moon-Suk ; Bae, Kyung-Sook ; Kho, Yung-Hee ;
Korean Journal of Food Science and Technology, volume 24, issue 1, 1992, Pages 29~30
Three microorganisms were isolated from staled market soybean curd and confirmed their reproducibility of putrefaction. The isolates were identified as Acinetobacter calcoaceticus var. anitrat(97.9%) and Klebsiella pneumoniae subgroup pneumoniae(99.0%). The third microorganism has same characteristics as A. calcoaceticus var. anitrat except mucoid production.
Investigation of Antioxidative Substances in Black Sesame Seed
Ahn, Chan-Young ; Hyun, Kyu-Hwan ; Park, Keun-Hyung ;
Korean Journal of Food Science and Technology, volume 24, issue 1, 1992, Pages 31~36
The antioxidative substances in black sesame and white sesame seed were investigated. The thiocyanate test indicated the presence of antioxidative substances in the extracts of black sesame seed as well as white sesame seed. The activity of white sesame seed was more strong than that of black sesame seed. The active components were discussed after purified using silica gel adsorption chromatography, Sephadex LH-20 chromatography,
column chromatography, successively.
Effect of Lipoxygenase on Oxidative Stability of
Kim, Hae-Gyoung ; Cheigh, Hong-Sik ;
Korean Journal of Food Science and Technology, volume 24, issue 1, 1992, Pages 37~41
Starch solid system was used to investigate the effects of lipoxygenase, linoleic acid and water activity on the oxidation of
was co-oxidized severely with linoleic acid by lipoxygenase, and these were reduced to 19% and 5% of initial concentration, respectively, after 2 days storage at
0.72 in the system. The concentration of
and the destruction rates were linearly correlated. However, the
was very stable in the system without linoleic acid and lipoxygenase. The oxidation products of
were considered as
dimer, and the level of
quinone increased as the reaction time increased.
Effect of Salts and Temperature upon the Rate and Extent of Aggregation of Casein during Acidification of Milk
Kim, Byung-Yong ; Kim, Myung-Hwan ; Kinsella, John E. ;
Korean Journal of Food Science and Technology, volume 24, issue 1, 1992, Pages 42~48
The rate and extent of coagulation of milk using fast acidification with 0.1 N HCl were monitored by changes in viscosity and turbidity at various temperatures and pH. Also the gelation rate of milk using slow acidification with D-glucono-
-lactone was measured in a small strain rheological scanner. Coagulation of milk casein occurred in a specific pH range and was accompanied by an abrupt increase in viscosity at pH 5.0. Acid coagulation rate was enhanced by increasing temperature from
, and the maximum rate was shown around pH 5.0. The addition of salt (
) reduced the maximum coagulation rate at all temperature ranges and shifted the pH ranges for maximum coagulation rate and the onset pH of coagulation. The onset of gelation and the rate of network formation during slow acidification were facilitated by Cl ion, but suppressed by SCN-ion, as indicated by the rate of rigidity development. The susceptibility to syneresis was greater in the gel made at lower temperature and around pH 4.6, while preheated milk at
for 5 min prior to acidification showed the same syneresis profile at all heating temperatures (
Studies on the Nutritional Components of Mugwort, Artemisia mongolica Fischer
Sim, Young-Ja ; Han, Yeong-Sil ; Chun, Hui-Jung ;
Korean Journal of Food Science and Technology, volume 24, issue 1, 1992, Pages 49~53
This study was attempted to analyze amino acids, fatty acids, vitamins and minerals, reducing sugars and dietary fiber of Artemisia mongolica Fischer to establish the value as an useful vegetable. Total free amino acids of mugworts plucked in spring and autumn were 1048.1 mg% and 2187.1 mg% respectively. The contents of linoleic and linolenic acids were 76.7% in spring mugworts and 69.5% in autumn ones. Mugworts gathered in spring and autumn showed 0.16 mg% and 0.15 mg% for thiamin, 1.81 mg% and 1.74 mg% for riboflavin, 5.34 mg% and 5.36 mg% for niacin and 26.12 mg% and 25.21 mg% for ascorbic acid. Mineral contents of spring and autumn mugworts were 17.8 mg% and 20.5 mg% for iron, 0.3 ppm and 0.4 ppm for selenium. The contents of reducing sugar were fructose 9.75 mg% for spring, 9.78 mg% for autumn and the contents of dietary fiber were 37.57% for spring and 38.41% for autumn.
Rheological Characteristics of Thermal Gelatinized Corn Starch Solution
Kim, Ju-Bong ; Lee, Shin-Young ; Kim, Sung-Kon ;
Korean Journal of Food Science and Technology, volume 24, issue 1, 1992, Pages 54~58
The reological properties of commercial corn starch solutions at various concentrations(
) and temperatures(
) were investigated. The rheological behavior of corn starch solutions was illustrated by Herschel-Bulkley equation and exhibited pseudoplastic behavior with yield stress. The degree of pseudoplasticity of starch solution increased as the starch concentration increased but was independent on temperature. Apparent viscosity and yield stress of starch solutions were exponentially dependent on concentration and temperature. The critical concentrations for sol-gel transition and for the onset of close-packing of the starch granules were
Effect of Salting Levels on the Changes of Taste Constituents of Domestic Fermented Flounder Sikhae of Hamkyeng-Do
Jung, Hae-Suk ; Lee, Su-Hak ; Woo, Kang-Lyung ;
Korean Journal of Food Science and Technology, volume 24, issue 1, 1992, Pages 59~64
Salted and then washed flounder muscles with salting levels of 10%, 15% and 20% were mixed with boiled foxtail millet and spices(radish, garlic, ginger and red pepper) and fermented at
for 7 days. The changes of taste constituents of fermented flounder Sikhae, such as sugars, free amino acids and 5'-nucleotides, were investigated. The content of fructose decreased significantly during Sikhae fermentation, but the content of mannitol that was not detected from raw material was estimated to be
in Sikhae. The content of total free amino nitrogen in the 15% salted Sikhae was 290.6 mg% and the highest value with 53.4% of its extract nitrogen. It is believed that leucine, alanine, arginine, glutamine, isoleucine, valine, glutamic acid and lysine may play an important role as the taste constituents in Sikhae. The detected 5'-nucleotides were CMP, UMP, CTP, AMP, ADP and ATP and among them the nucleotide showing the hightest level irrespective of treatment was UMP estimated to be
. ATP and ADP were significantly decreased in Sikhae, but CMP and CTP were significantly increased in the 15% salted Sikhae compared with those of raw material.
Effects of Decontamination Treatments on Chemical Components of Panax Ginseng-Leaf Tea
Kwon, Joong-Ho ; Byun, Myung-Woo ; Choi, Kang-Ju ; Kwon, Dae-Won ; Cho, Han-Ok ;
Korean Journal of Food Science and Technology, volume 24, issue 1, 1992, Pages 65~69
The comparative effects of ethylene oxide(EO) fumigation and gamma irradiation (5 kGy) were determined on the chemical components of exportable ginseng-leaf tea which is required for improving the hygienic quality. Saponins and fatty acids detected in the samples were found to be resistant to both treatments at the practical levels. In an experiment on free sugar and amino acids, however, quantitative analysis has shown that glucose, lysine and histidine in the samples are significantly decreased by EO fumigation (p<0.05) and that negligible changes were observed in gamma-irradiated samples.
Gelatinization Behaviours and Gel Properties of Hydroxypropylated and Cross-linked Corn Starches
Yook, Cheol ; Pek, Un-Hua ; Park, Kwan-Hwa ;
Korean Journal of Food Science and Technology, volume 24, issue 1, 1992, Pages 70~73
Gelatinization behaviour and gel properties of corn starch modified either by hydroxypropylation only or by cross-linking and hydroxypropylation were investigated. Gelatinization temperature of corn starch decreased greatly by hydroxypropylation, but increased slightly by cross-linking with epichlorohydrin. The treatment of both hydroxypropylation and cross-linking lowered the gelatinization temperature, although it was not significantly different from that of hydroxypropylated corn starch. The swelling power of the corn starch was reduced and gel strength was increased by both modifications. The results suggested that the gelatinization behaviour and gel properties of corn starch could be improved by both cross-linking and hydroxypropylation.
Optimization of Beverage Preparation from Schizandra chinensis Baillon by Response Surface Methodlogy
Kang, Kyoo-Chan ; Park, Jae-Han ; Baek, Sang-Bong ; Jhin, Hong-Seung ; Rhee, Kyu-Soon ;
Korean Journal of Food Science and Technology, volume 24, issue 1, 1992, Pages 74~81
To develop the beverage from Schizandra chinensis Baillon, extraction condition was optimized, using the fractional factorial design with 3 variables and 3 levels, by a RSM computer program. The optimum extraction time, extraction temperature and alcohol concentration levels were 3 hrs,
and 0%(water) for a desired yield, color and non-volatile organic acid. And to obtain the optimum recipe, amounts of extract, sugar and citric acid were optimized, using the fractional factorial design with 3 variables and 3 levels, by a RSM program. The optimum extract, sugar and citric acid levels were 4%, 9.6%n and 0.06%, respectively, for a disired flavor and overall acceptance.
Studies on Analysis of Sterols in Mayonnaise by GLC with Packed and Capillary Column
Kim, Hyean-Wee ; Jeong, So-Young ; Jeong, Chang-Ki ; Yoon, Hyeong-Sik ; Park, Ki-Moon ; Ahn, Peong-Ug ; Choi, Chun-Un ;
Korean Journal of Food Science and Technology, volume 24, issue 1, 1992, Pages 82~85
Sterols in mayonnaise were determined by the gas liquid chromatographic(GLC) analysis using two different columns, packed column(silicone SE30) and fused silica capillary column(CBPl). Four kinds of sterol(cholesterol, campesterol, stigmasterol and
) were detected in mayonnaise. The method using capillary column proved to be superior in rapidity, reproducerbility and separability for the determination of sterols. The ranges of concentration of egg york in mayonnaise predicted from cholesterol content using packed and capillary columns were
, respectively. Analyzing the composition of campesterol, stigmasterol and (
in mayonnaise, it could be known that soybean oil and cottonseed oil are commonly used for the manufacture of mayonnaise.
A Study on Developement of Effective Utilization Method of Skipjack Tuna Viscera
Lee, Soon-Chun ; Woo, Kang-Lyung ;
Korean Journal of Food Science and Technology, volume 24, issue 1, 1992, Pages 86~91
To develop an effective utilization method of skipjack tuna viscera, fish meal by an improved fermentation method(FFMA) was prepared by fermentation of the solid materials separated from autoclaved viscera with Aspergillus oryzae for 72 hours and by adding the concentrated soluble extracts separated from autoclaved viscera to the fermenting solid materials during fermentation, and FFMA fish meal was compared with the fish meals prepared by Kato mathod(FFMN) and conventional nonfermenting method(NFM). FFMN fish meal was prepared by fermenting the solid materials separated from autoclaved viscera with Aspergillus oryzae for 17 hours without adding the soluble extract. The extracts from FFMA fish meal(FFMA-E) and raw viscera(RM-E) were also prepared respectively after digestion with proteases obtained from Bacillus subtilis and Aspergillus oryzae and compared with each other on the contents of free amino acids. The peroxide values decreased greatly in contents of
significantly increased in FFMA fish meal compared with those of other fish meals. The total free amino acid content of FFMA-E was significantly higher then that of RM-E. The total free essential amino acid content also greatly increased in FFMA-E in which threonine, methionine and lysine showed remarkable increments. Almost all individual nonessential amino acids were higher in FFMA-E then in RM-E. The content of taurine, a nonprotein amino acid, greatly increased compared with other nonprotein amino acids in both extracts.
Effects of Coagulants on Storage of Packed Tofu
Kim, Dong-Han ; Lee, Kap-Sang ;
Korean Journal of Food Science and Technology, volume 24, issue 1, 1992, Pages 92~96
Several coagulants was investigated for their effects on shelf-life of packed Tofu. The titratable acidity, amino nitrogen content in Tofu and the optical density of Tofu suspension were increased as the spoilage developed during storage. The number of microorganisms was increased to 13 million cells per gram after 1 day of storage at
in the Tofu prepared with
. But, the Tofu prepared from acetic acid was found to be more stable for storage. The quality of Tofu was maintained up to 12 days or 18 days at
, respectively. These results suggested that acetic acid was desirable as a coagulant of packed Tofu to extend its shelf life.
Separation of Tofu-residue (biji) into Dietary Fiber and Protein Fractions
Lee, Won-Jong ; Choi, Mi-Ra ; Sosulski, Frank W. ;
Korean Journal of Food Science and Technology, volume 24, issue 1, 1992, Pages 97~100
Tofu-residue (biji) which was made on a laboratory scale from the three U.S. and three Korean soybean varieties contained approximately 57% dietary fiber, 20% protein, while the commercial residue contained 59% dietary fiber and 17% protein. The percent soluble fiber in total dietary fiber were 3% and 46% for residue and tofu, respectively. The tofu-residue was wet milled by blade grinding once or twice, followed by sieving and centrifugation of the liquid fraction. For twice-ground residue, the dietary fiber content increased from 58.70 to 80.6% in the sieved residue, with a fiber recovery of 90.4%. On the other hand, twice-ground centrifuged solids contained 46.8% protein, representing 42.4% of the total protein. Lipid levels in the sieved residue were much lower than in the original residue.
Clarification of Foxtail Millet Wine
Kim, Hyo-Sun ; Yang, Young-Taik ; Jung, Yong-Hyun ; Koh, Jeong-Sam ; Kang, Yeung-Joo ;
Korean Journal of Food Science and Technology, volume 24, issue 1, 1992, Pages 101~106
Vie investigated the clarification effects of foxtail millet wine, a traditional wine in Cheju island, by centrifugation, protease treatment and ultrafiltration(UF). It was difficult to remove completely cloudy substances in foxtail millet wine only by centrifugation. With protease concentration of
, for 2 hrs, foxtail millet wine was clarified effectively. Papain and bromelain appeared similar effects to the clarification of wine, but ficin was inferior to those. Ultrafiltration with pore size
membranes had appeared better clarification effects than the best result of enzyme treatment, and then was considered as a simple and economic method.