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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
A Study on the Proteolysis of Mussel Protein by a Commercial Enzyme Preparation
Choi, In-Jae ; Nam, Hee-Sop ; Shin, Zae-Ik ; Lee, Byong-Hoon ;
Korean Journal of Food Science and Technology, volume 24, issue 6, 1992, Pages 519~523
The patterns on the proteolysis of mussel protein using a commercial enzyme preparation were investigated. The best one among six commercial enzyme preparations for the manufacture of mussel extract was Corolase PP, based on the degree of hydrolysis (DH). When the raw mussel paste, without water addition, was adjusted to pH 6.5, added 0.1% (w/w dry basis) of Corolase PP. and reacted at
for four hours, it reached the maximum value of DH (79%). The precooking of raw mussel decreased the efficiency of extraction and hydrolysis of the protein, due to the inactivation of the autolytic enzymes contained in the mussel. During the course of proteolysis, major free amino acids such as glycine, alanine, glutamic acid and lysine, representing a characteristic brothy taste of mussel were replaced with free hydrophobic amino acids including valine, methionine, isoleucine, and leucine. The electrophoretic pattern and HPLC-GPC pattern of mussel protein hydrolysates during the hydrolysis were observed and also discussed.
Measurement of Food Process Variables with Microcomputer
Kang, Jun-Soo ; Suh, Myung-Gyo ; Chung, Shin-Kyo ; Choi, Jong-Uck ;
Korean Journal of Food Science and Technology, volume 24, issue 6, 1992, Pages 524~527
To measure of important variables such as temperature, weight, and relative humidity in food processing process, computer-aided data acquisition system was composed of 16 bit microcomputer and PCL-711S interface board. Process variables in dehydration and storage of food were measured through sensors, converters, and computer system which were operated by the PC-LabDAS software for data acquisition, process control, and data analysis. The relationship between measured values of process variables and the output voltages of ADC showed more than 0.99 in
value. Response time of sensors was enough fast to measure minute values changed in a moment.
Growth Stimulation of Lactic Acid Bacteria by a Radish Component
Park, Kyung-Suk ; Kyung, Kyu-Hang ;
Korean Journal of Food Science and Technology, volume 24, issue 6, 1992, Pages 528~534
Growth stimulatory material for lactic acid bacteria was extracted from radish and radish green juice and its growth stimulatory effect was tested. Dried methanol-precipitated growth stimulatory material was lightly grayish white powder, Its ash content is 44% and approximately 50% of the ash is sulfur. It has reddish brown color upon solubilization in water. The material had unchanged stimulatory effect when it was treated with proteinase or pectinase, or ashed. The growth stimulatory activity was dialyzable. The material was able to counteract the growth inhibitory effect of EDTA. When selected lactic acid bacteria were grown at
for 24 hours in peptone(0.5%)-yeast extract(0.5%)-glucose(2%) broth with and without 0.5% growth stimulatory material, the material stimulated the growth of Lactobacillus plantarum, L. fermentum, L. leichmanii, L. sake, L. brevis, L. acidophilus, L. casei, Pediococcus pentosaceus, Leuconostoc mesenteroides, Streptococcus faecalis, S. lactis, S. cremoris and S. thermophilus by 19, 1833, 133, 444, 840, 32, 14, 18, 6, 17, 4, 5 and 4 times, respectively.
Isolation and Characterization of Antioxidant Components in Epimedium koreanum NAKAI extract
Kim, Seung-Yeol ; Kim, Jin-Hwan ; Kim, Seung-Kyeom ;
Korean Journal of Food Science and Technology, volume 24, issue 6, 1992, Pages 535~540
The antioxidant activities of Epimedium koreanum N. methanol extract on the oxidation of fats and oils were studied by measuring peroxide values during storage at
. The methanol extract showed high antioxidant activity on the oxidation of lard and corn oil, and the antioxidant effectiveness increased as the concentrations of the extract in lard increased. After heating the extract at
for 120 min, the heat-treated extract exhibited above 66% of the original antioxidant effectiveness on the oxidation of lard during storage at
. Epimedium koreanum N. extract, however, accelerated the oxidation of soybean oil during storage under irradiation of ultraviolet light. The main antioxidant components in Epimedium koreanum N. extract seemed to be tocopherols and flavonoids. The contents of
in the extract were 21.61, 1.48, 5.50 and 3.75 mg%, respectively.
Processing of Low Salt Fermented Sauce of Shellfish with Citric Acid Pretreatment
You, Byeong-Jin ; Chang, Mi-Hwa ;
Korean Journal of Food Science and Technology, volume 24, issue 6, 1992, Pages 541~546
In order to develop low salt fermented hen clam sauce with high stability, the effects of citric acid pretreatment and fermentation temperature were examined. The VBN contents of surf clam sauce treated with citric acid (SCA) were lower than those of control and the same sauces added alcohol at two temperature conditions (
and room temperature) during fermentation. The maximum
contents of control and SCA during fermentation at
were 501.3 and
, respectively, and the pH of those showed
. The total creatine contents of control and SCA, respectively, were
ranges. As the time of treatment with citric acid was longer, the degradation of ATP, ADP and AMP in the SCA was faster. In the control, the Ala content was
and was highest level among all free amino acids. As fermenting term was longer, among the free amino acids, Ala and Gly were large amounts in control and SCA, respectively, and Gly was slowly increased in SCA during fermentation. As the results of organoleptic test, the tastes of SCA showed good score than control.
Stability of Some Fried Foods Prepared with Oils Containing Rhus javanica
Ethanol Extract with Several Synergists
Shin, Dong-Hwa ; Lee, Yun-Jae ; Chang, Young-Sang ; Kang, Woo-Suk ;
Korean Journal of Food Science and Technology, volume 24, issue 6, 1992, Pages 547~551
The antioxidative effects of Rhus javanica
ethanol extract (RE) with or without some synergists were determined by measurement of POV and TBA of oil in ramyun and potato flake fried in palm oil or lard. RE with ascorbic acid and with tocopherol significantly increased the oxidative stability of ramyun. The results obtained from sensory evaluation were similar to those of POV and TBA values. RE with phosphoric acid and with ascorbic acid retarded the oxidation of potato flakes fried in palm oil or lard during storage.
Studies on Antimicrobial Substances of Canoderma lucidum
Chung, Dong-Ok ; Jung, Ji-Heun ;
Korean Journal of Food Science and Technology, volume 24, issue 6, 1992, Pages 552~557
To study antibacterial activities of Ganoderma lucidum, its extract was fractionated by various organic solvents with different polarities and the fractions were purified by thin layer chromatography and silica gel column chromatography. The results of antibacterial test of the extracts showed that antimicrobial activities were detected in fractions B and E of the ethylacetate extract. The minimum inhibitory concentration (MIC) of fraction B to Staphylococcus aureus and to Salmonella typtimurium were 0.8% (8,000 ppm). MIC of fraction E to Staphylococcus aureus was 0.185% (1,875 ppm).
Structure and Isolation of Xanthine Oxidase Inhibitor from Oolong Tea
An, Bong-Jeun ; Kim, Won-Keuk ; Choi, Jang-Youn ; Kwon, Ik-Boo ; Choi, Cheong ;
Korean Journal of Food Science and Technology, volume 24, issue 6, 1992, Pages 558~562
Xanthine oxidase involved in pruine metabolism oxidizes hypoxanthine to xanthine and xanthine to uric acid. The derangement of pruine metabolism results in gout that associates painful deposit of monosodium urate in the cartilage of joints. In the continuous study for natural compound, six flavan-3-ols have been isolated from the leaves of Oolong tea. The structures of procyanidin B-1, B-3, procyanidin B-3-3-O-rhamnose, procyanidin B-1-3-O-gallate, (-)-epicatechin, (-)-epicatechin-3-O-gallate were established by NMR and their inhibitory effect on xanthine oxidase activity was investigated. Flavan-3-ols containing the gallate had a high inhibitory capacity. Procyanidin B-1-3-O-gallate showed complete inhibition at
and inhibited on the xanthine oxidase competitively.
Estimation of the Total Dietary Intake of Saccharin by Korean Population
Park, Se-Mi ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 24, issue 6, 1992, Pages 563~567
Out of 74 food samples including pickled radish, soy sauce, Lactobacillus drinks, frozen sweets and snack confections, 60 samples were found to contain saccharin. The contents of sacchrain in terms of maximum and positive mean were 541, 306 ppm in pickled radish, 302, 153 ppm in soy sauce, 66, 37 ppm in Lactobacillus drinks, 90, 51 ppm in frozen sweets and 606, 285 ppm in snack confections, respectively. Most food items did not exceed the tolerance limit of saccharin while 70% of snack confections exceeded the limit, the average concentration being 2.9 times of the limit. Total daily intake of saccharin by Korean population for the period of
was estimated to be
from consumption data and
from supply data. The intake level was
of acceptable daily intake for man (ADI) recommended by FAO/WHO whereas the level was slightly higher than that in USA or Japan. It is. therefore, judged that saccharin at the current pattern of usage will not exhibit any adverse effect on the safety of Korean population.
Molecular Structural Properties of Waxy Rice Starch
Kim, Kwan ; Choi, Gyeong-Chul ; Kang, Kil-Jin ; Lee, Yong-Hyun ; Kim, Sung-Kon ;
Korean Journal of Food Science and Technology, volume 24, issue 6, 1992, Pages 568~573
Molecular structural properties of Japonica and Tongil type waxy rice starches were compared. The general properties including water-binding capacity, swelling power at
, intrinsic viscosity, leach loss at
limit were similar but the chain length was slightly different between the two starches. Similar elution profiles on Sephadex G-50 were obtained when the starches were treated with
. The pullulanase treated starches however showed different elution patterns each other. The
of acid-treated (2 days) starches linearly increased as hydrolysis time prolonged. When the acid-treated starches were hydrolyzed with
or pullulanase, the elution profiles on Sepharose CL-2B were considerably different from those of native starches.
Physical Properties of Chitosan Film made from Crab Shell
Cho, Jeong-Suk ; Han, Jeong-Jun ; Lee, Cherl-Ho ;
Korean Journal of Food Science and Technology, volume 24, issue 6, 1992, Pages 574~580
Chitin was isolated from the residue of enzymatically hydrolyzed crab, Portunus trituberculatus, and further deacetylated by alkaline boiling to make chitosan. The physical properties of chitosan solution and its film forming properties were examined. The functional characteristics of chitosan film were compared to those of cellophane, polyvinyl chloride (PVC) and polyethylene (PE) films. The proximate chemical composition of chitin obtained from crab residue was 6.95% nitrogen, 0.3% crude ash and 4.57% moisture and the product yield was 12.8% based on a dry material basis. The degree of deacetylation of chitosan was
as determined by IR spectroscopy, and
as determined by colloid titration method each respectively. The chitosan at 1% acetic acid solution showed distinct pseudoplastic flow behavior. The flow behavior index and consistency index were 0.8886, 0.2084
for 0.4% solution and 0.8498, 0.6190
for 0.8% solution, respectively. The chitosan film had the highest tensile strength
and water permeability
among the tested films, but relatively low elongation property (49%). It showed the similar tear strength (90kg/cm) and light permeability (87.7%) to other films tested in spite of the relatively high haze value (12.5%). As the thickness of chitosan film increased from 0.025 to 0.050 mm, the tensile strength of film decreased distictively, and the degree of elongation, tear strength, and water permeability of film also decreased slightly. Whereas the light permeability of film did not change and the haziness of film slightly increased by the increase of film thickness.
Isolation of the Zearalenone-Producing Strains from Agricultural Products in Youngnam Districts
Kim, Sung-Young ; Chung, Sun-Hee ; Chung, Duck-Hwa ;
Korean Journal of Food Science and Technology, volume 24, issue 6, 1992, Pages 581~585
To isolate zearalenone-producing strains from agricultural products in Youngnam districts, various samples such as rice(60), barley(52), soybean(45), peanut(33), corn(32), maeju(27), unhulled rice(UR, 40), unhulled barley(UB, 54), and soil(32) collected. From 375 samples, 302 Fusarium strains were isolated. The isolated strains were cultured for 14 days at
in rice medium, and then screened zearalenone-producing strains by TLC and HPLC. The result was that 29 isolates[rice(3), maeju(2), corn(1), barley(5), soil(4), peanut(3), soybean(4), U.B.(5), U.R.(2)] were screened as zearalenone-producing strains by TLC, while 19 isolates [rice(2), maeju(1), corn(1), barley(4), soil(3), soybean(2), U.B.(3), U.R.(3)] by HPLC method.
Changes of Oligosaccharide in Soymilk with Mixed Cultures of Lactobacillus acidophilus and Saccharomyces uvarum
Kong, In-Soo ; Kong, Jai-Yul ; Yu, Ju-Hyun ;
Korean Journal of Food Science and Technology, volume 24, issue 6, 1992, Pages 586~591
The oligosaccharide metabolism in soymilk was investigated by mixed culture with Lactobacillus acidophilus and Saccharomyces uvarum. When Saccharomyces uvarum was cultured in soywhey, change of oligosaccharide could be shown apparently. However, Lactobacillus acidophilus could not utilize oligosaccharide in soywhey for growth and lactic acid production. During the fermentation of mixed culture with Lactobacillus acidophilus and Saccharomyces uvarum, Saccaharomyces uvarum was supposed to convert oligosaccharide to monosaccharide first and then Lactobacillus acidophilus to convert these produced monosaccharide to lactic acid.
The Nutritional Components of Aerial Whole Plant and Juice of Angelica keiskei Koidz
Kim, Ok-Kyung ; Kung, Sung-Sil ; Park, Won-Bong ; Lee, Myung-Whan ; Ham, Seung-Shi ;
Korean Journal of Food Science and Technology, volume 24, issue 6, 1992, Pages 592~596
This study was undertaken to analyze proximate compositions, minerals, vitamins, amino acids and fatty acids of Angelica keiskei Koidz. The contents of raw leaf and stem juice were compared with those of aerial whole plant. The aerial whole plant was relatively rich in crude fiber. The leaf juice was rich in lipid, protein, minerals, vitamins and amino acids whereas the stem juice was rich only in sugar and some kinds of fatty acids.
Rheological Properties of Hot-Water Extractable Concentrates of Boxthorn (Lycii Fructus) and Mixed Boxthorn
Lee, Boo-Yong ; Kim, Heung-Man ; Kim, Chul-Jin ; Park, Moo-Hyun ;
Korean Journal of Food Science and Technology, volume 24, issue 6, 1992, Pages 597~602
To improve utilization of boxthorn (Lycii Fructus), the boxthron and mixed boxthron (Lycii Fructus, Schizandrae Fructus, Corni Fructus, Zizyphi Fructus, Zingiberis Rhizoma, Cinnamami Cortex) hot-water extractable concentrates were prepared by vaccum evaporation and its rheological properties were investigated. The rheological properties of concentrates
followed power low model and showed a pseudoplastic behavior at the temperature range of
. The apparent viscosity of
boxthron hot-water extractable concentrate was 0.0074 Pa s, 0.0175 Pa s, 0.0431 Pa s and 0.0988 Pa s, that of mixed boxthorn hot-water extractable concentrate was 0.0099 Pa s, 0.0328 Pa s, 0.0720 Pa s and 0.1940 Pa s at
and 1500 l/s, respectively. The yield stress of boxthron and mixed boxthron hot-water extractable concentrates ranged from 0.045 to 6.253 Pa and from 0.022 to 8.891 Pa, respectively. The activation energy for the flow of boxthron and mixed boxthorn hot-water extractable concentrates increased from 1.6182 to
and from 1.7057 to
with the concentrations of concentrates, respectively.
Storage of Tomatoes by Polyethylene Film Packaging and
Moon, Kwang-Deok ; Lee, Chul-Hyun ; Kim, Jong-Kuk ; Sohn, Tae-Hwa ;
Korean Journal of Food Science and Technology, volume 24, issue 6, 1992, Pages 603~609
To investigate the effect of polyethylene film packaging and
treatment on tomatoes during storage, the gas composition in film, weight loss, the changes of color, hardness and several components were measured. The concentrations of
in film were changed rapidly in early stage, but it kept a constant level after 7 days of storage. In 0.06 mm polyethylene film,
concentration was kept a level of
respectively. The increase in
concentration was delayed in thick and
treated film. The rate of weight loss was 4% in non-packed tomatoes, but it recorded about 1% in 0.06 mm polyethylene film. Titratable acidity, pH and soluble solids were changed slightly, but the obvious differents were not observed according to film thickness and
treatment. The value of tomatoes was increased but L and b values were not changed greatly during storage. These color changes were restricted by 0.06 mm film and
treatment. The firmness and content of ascorbic acid were reduced during storage but it restrained by
treatment and film packaging. Sugar of tomatoes were composed of glucose, fructose and a very small amount of sucrose, and they were changed little during storage.
Studies on Lipid and Fatty acid Composition of Korean Perilla Leaves(Penilla frutescens var. japonica HARA)
Shin, Kwang-Kyu ; Yang, Cha-Bum ; Park, Hoon ;
Korean Journal of Food Science and Technology, volume 24, issue 6, 1992, Pages 610~615
The difference in content and composition of total lipid, lipid fractions and fatty acids of perilla leaves being used fresh vegetable was investigated in relation to the color of undersurface, i.e. green perilla leaves(GPL) and violet perilla leaves(VPL), by column- and thin layer- and gas chromatography. Total lipid(TL) content was of little difference between green leaves(GPL) (5.24%dw) and violet one (VPL) (5.02%dw), while neutral lipid(NL) content was higher In VPL(36.4% of TL) than GPL(34.7%). The major components were sterol ester and hydrocarbons(58.5%) and trigylcerides(14.9%) in NL,
galactosyl digylceride in glycolipids(GL) and phosphatidyl ethanolamine
and phosphatidyl glycerol(13%) in phospholipids(PL) for both GPL and VPL. The number of component was 10 in all three fractions. The similarity of component between GPL and VPL was in decreasing order of NL(r=1.00), GL(r=0.997) and PL(r= 0.968). Major fatty acids were linolenic
for TL, linolenic, palmitic, myristic(43, 15, 14%) for NL, linolenic, oleic, palmitic(79, 11, 8%) for GL and linolenic, linoleic, palmitic(36, 25, 23%) for PL. Unsaturated fatty acid percentage was higher only in GL of VPL than GPL. The similarity of fatty acid composition between GPL and VPL was least in PL and so it was among other fraction with PL.
The Isolation of Taurine from the Oyster Shucking Juice Using Ion Exchange Column Chromatography
Lee, Young-Chul ; Koo, Jae-Geun ; Kim, Dong-Soo ; Kim, Young-Myoung ;
Korean Journal of Food Science and Technology, volume 24, issue 6, 1992, Pages 616~618
The study was attempted to isolate taurine from the oyster shucking juice known as one of the by-products of oyster processing using ion exchange column chromatography. Three hundred grams of the oyster shucking juice were loaded onto a column packed with 300 ml of the Dowex 50W
form. And taurine-rich fractions were further purified in columns packed with 150 ml of Dowex 2 OH form and the 150 ml of Amberite IRA-410 OH form consecutively. The purity and the yield of taurine recovered from the oyster shucking juice by this method were 94.7% and 84.8%, respectively.
Rheological Properties of the Gelatinized Yam Starch Solution
Lee, Boo-Yong ; Lee, Young-Chul ; Kim, Heung-Man ; Kim, Chul-Jin ; Park, Moo-Hyun ;
Korean Journal of Food Science and Technology, volume 24, issue 6, 1992, Pages 619~622
To increase utilization of Korean yam, the rheological properties of gelatinized yam (Dioscorea aimadoimo) starch solutions at various concentrations
were investigated. The rheological behavior of gelatinized yam starch solutions was illustrated by power-law model and Casson equation and exhibited pseudoplastic behavior with yield stress. The pseudoplasticity of starch solutions increased largly concentration of starch increased. As the temperature increased from
, the dependency of starch concentration decreased, B were decreased from 0.40449 to 0.39352. The activation energy of flow of gelatinized yam starch solutions were increased from 4.1415 to
by increasing starch concentration from 1% to 5%.
Optimum Ratios of Added Water for Rice Cooking at Different Amount of Rice Contents
Min, Bong-Kee ; Hong, Sung-Hie ; Shin, Myung-Gon ;
Korean Journal of Food Science and Technology, volume 24, issue 6, 1992, Pages 623~624
The optimum ratios of added water for rice cooking at different amount of rice contents were studied with electric rice cooker. The optimum ratios of added water were
, 1.5 and 1.4 at 300g, 600g and 900g of rice contents. The optimum ratios of added water decreased as the rice contents were increased.