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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 25, Issue 6 - Dec 1993
Volume 25, Issue 5 - Oct 1993
Volume 25, Issue 4 - Aug 1993
Volume 25, Issue 3 - Jun 1993
Volume 25, Issue 2 - Apr 1993
Volume 25, Issue 1 - Feb 1993
Selecting the target year
Study on the Stability of Anthocyanin Pigment in 'Comet' radish (I)
Park, Chul-Jin ; Na, Mi-Kyung ; Oh, Sung-Ki ;
Korean Journal of Food Science and Technology, volume 25, issue 5, 1993, Pages 407~410
Stability of the anthocyanin pigment isolated from 'Comet' radish was decreased with increase of pH from 1.0 to 8.0. The destruction rate of anthocyanin at early stage was faster at pH 1.0 than pH 2.0 and 3.0, increased with increase of storage temperature from
. Thus the pigment preservability at
after 10 days was 92.5% and 48.1%, and the half life at
was 94.9 and 12.1 days, respectively Pigment was decreased with increase of ascorbic acid content from 0.015g to 0.05g.
Formular Optimization of Soy Paste Stew Mix with Yeast Autolyzate
Suh, Dong-Soon ; Kim, Kwang-Ok ; Kim, Yong-Su ; Lee, Young-Chun ;
Korean Journal of Food Science and Technology, volume 25, issue 5, 1993, Pages 411~416
This study was conducted to determine optimum levels of ingredients including yeast autolyzate, first for the beef flavored soup base and then for the soy paste stew mix as a final product. Response surface methodology was used for the optimization. Beef flavored soup base with optimum sensory characteristics could be prepared with 8g/l yeast autolyzate, 0.8g/l nucleotide seasoning, and 0.09g/l succinic acid. And soy paste stew mix could be produced with 8g/l beef flavored soup base, 28g/l soy paste powder, and 16g/l corn starch. Soy paste stew prepared with optimum levels of ingredients were comparable in acceptability to that with commercial product containing beef extracts. It was suggested that sufficient beef flavor could be obtained with yeast autolyzate in such products as soy paste stew mix.
Changes in Color Intensity of Extract from Hololeion Maximowiczii Root by Drying Methods
Choi, Dong-Yeon ; Do, Jae-Ho ; Lee, Kwang-Seung ; Yang, Cha-Bum ;
Korean Journal of Food Science and Technology, volume 25, issue 5, 1993, Pages 417~420
Changes in color intensity of Hololeion maximowiczii(HM) roots which were treated with freeze drying (FD),
hot air drying (HAD) and
hot air drying after steam blanching (HADB) were investigated in this study. Color of HADB was yellow-green while other treatments showed bright brown color. In brown color intensity, optical density at 420 nm of FD treatment was highest but HADB treatment showed the highest value in ultra violet spectrum. Water soluble pigment of HM in state of aquous solution was more unstable for heat treatment than that in state of powder. Activation energy for decomposition of the pigment was 20.9 kcal/mole between
but 50.6 kcal/mole between
Chemical Components of Hololeion maximowiczii Root and Change by Drying Methods
Choi, Dong-Yeon ; Kim, Young-Hee ; Park, Hoon ; Yang, Cha-Bum ;
Korean Journal of Food Science and Technology, volume 25, issue 5, 1993, Pages 421~425
Hololeion maximowiczii root was analyzed for proximate composition, free sugar, fatty acids of crude lipid, amino acids and minerals after freeze dried (FD), hot air dried (HAD) and hot air dried after blanched (HADB), respectively. Proximate composition was little different among drying methods. Free sugar was abundant in order of sucrose
, glucose and xylose (trace). Fructose was decreased in HADB. In fatty acid composition of crude lipids, linoleic acid was highest
and then palmitic and linolenic acid in abundance. These three fatty acids made
of total lipid, Low molecular fatty acids showed decreasing tendancy in HAD and HADB. Amino acid composition of hydrolyzed sample showed abundancy in order of arginine
, lysine, glutamic acid, glycine, aspartic acid, valine and histidine, while that of free amino acids was arginine, histidine, lysine, aspartic acid, serine, glutamic acid, isoleucine. Glycine and glutamic acid in hydrolyzed sample showed slight decreasing tendency in HADB. Mineral content was abundance in order of Ca
. No difference was found in drying methods.
The Effects of Stamping and Roasting Treatments on Change of Volatile Flavor Components in Aged Curry Powder
Park, Wan-Kyu ; Yoon, Jong-Hoon ; Kim, Jin-Ho ; Jung, Seung-Hyeon ; Son, Se-Hyeong ;
Korean Journal of Food Science and Technology, volume 25, issue 5, 1993, Pages 426~429
This study was conducted to determine the effects of stamping and roasting treatment on change of volatile flavor components in curry powder aged for 6th month at
. Volatile flavor components were collected by simultaneous distillation extraction method. Essential oils were analyzed by gas chromatography(GC) and combined gas chromatography-mass spectrometry(GC-MS). Aged curry powder contained large amounts of terpene hydrocarbones, terpene alchols and aromatic ether compounds. By stamping and roasting treatment, the peak area generally increased until 15min. at
, whereas, that of peak decreased after 20 min. at
Production of Mirin by Fusant Obtained Between Aspergillus oryzae and Aspergillus shirousamii
Shin, Dong-Bun ; Ryu, Beung-Ho ;
Korean Journal of Food Science and Technology, volume 25, issue 5, 1993, Pages 430~437
This study was carried out for high quality mirin Production by fusant F-50. Cellularly fused between Aspergillus oryzae 9-12 and Aspergillus shirousamii 6082-60. The conventional and the improvement methods in Mirin-making by F-50 showed high level of total sugar, reducing sugar and amino-nitrogen of 42%, 38% and 0.18%, respectively. Free amino acids in Mirin were found to 387.2 mg% glutamic acid, 283.8 mg% arginine, 244.0 mg% leucine, 218.0 mg% aspartic acid, 231.1 mg% alanine, 168.3 mg% serine and 148 mg% phenylalanine. Organic acids in Mirin were contained: oxalic acid, citric acid, malic acid, succinic acid, lactic acid, acetic acid and propionic acid. Sugars such as glucose, maltose, isomaltose, maltotriose, ribose, isomaltotriose and isomatotertraose were also found in Mirin. The clouding formation of Mirin made by F-50 showed 0.03 alcohol clouding, 0.08 water clouding and negative heat clouding.
Physico-chemical Properties of Glucitol Fatty Acid Polyesters -Potential Fat Substitutes-
Chung, Ha-Yull ; Yoon, Hee-Nam ; Kong, Un-Young ; Kim, Jung-Han ;
Korean Journal of Food Science and Technology, volume 25, issue 5, 1993, Pages 438~443
Physico-chemical properties of glucitol fatty acid polyesters (GPE)-one of the potential fat substitutes-were analyzed and compared with conventional edible oil. The refractive Index, apparent viscosity and melting point of S-GPE (soybean oil GPE) were 1.472, 103 cps. at
, respectively. S-GPE were liquid at room teperature and the Yellowness of S-GPE was slightly stronger than that of soybean oil. The acid value and smoke point of S-GPE were 0.06 and
. To supplement the weak thermal stability of S-PEG, SP-GPE (soybean-palm blended oil GPE) was prepared with soybeanpalm blended oil (70% of soybean oil and 30% of palm oil). The appearance and color of SP-GPE was not much different from S-GPE but the smoke point of that was increased to
. It means that thermal stability of GPE can be enhanced by increasing saturation of the fatty acid composing GPE. Because most of physico-chemical properties of S-GPE or SP-GPE were similar to conventional edible oil, they are expected to be considered as a potential fat substitute with further study for confirming the safety.
Effects of Antioxidants in the Frying Oil on the Flavor Compound Formation in the Ramyon during Storage
Choe, Eun-Ok ; Lee, Young-Soo ; Choi, Soo-Bok ;
Korean Journal of Food Science and Technology, volume 25, issue 5, 1993, Pages 444~448
Flavor compounds of pentane, hexane, hexanal and total volatiles formed during
storage of ramyon fried in palm oil with
, RHA, TRHQ, rosemary extract or defatted ricebran extract were determined by static headspace gas chromatography. The levels of the antioxidants used in the frying oil were 100 or 200 ppm, and an additional level of 300 ppm was employed in the case of
decelerated the formation of all the flavor compounds when used at 100 or 200 ppm, and the former was more effective than the latter. However, 300 ppm of
accelerated the flavor compound formation in ramyon during storage. One hundred ppm of BHA and TBHQ contributed to the reduction in flavor compound formation in the stored ramyon, whereas 200ppm level accelerated the compound formation. Rosemary extract and defatted ricebran extract lowered the flavor compound formation in ramyon when used at 100 or 200 ppm in palm oil. Their lowering effects were similar to that of
, and superior to that of TBHQ. suggesting a possible utilization of defatted ricebran extract as a new natural antioxidant.
Microbiological Study and Isolation of the Vibrio vulnificus in the Sea Water, Sediment, Fish and Shellfish, Kithen Environment of Chunnam Coastal Area
Park, Kyung-Soo ; Han, Chul ; Suk, Keun-Young ; Jung, Hae-Chang ; Kim, Young-Hui ; Kim, Chun-Kyu ;
Korean Journal of Food Science and Technology, volume 25, issue 5, 1993, Pages 449~455
Vibrio vulnificus is a recentry recognized halophilic organism that may cause human infections. Patients infected with Vibrio vulnificus often have a history of exposure to the sea, suggesting that the organism may be common inhabitant of marine environment. In this studies 314 samples were collected from 9 sites of Chonnam coastal area, from April to Jun, 1993. Isolation rates of V. vulnificus were 7.1% in total samples, 33.3% in sea water, 55.5% in sediment, 1.7% in fish and shellfish, 6.3% in kitchen environment. In each areas of Chunnam V. vunificus were isolated from 3.6% to 11.4%. The isolation rates of V. vulnificus was correlated positively with organic matter and COD in sea warer and sediment. In sea water, Microorganism population were
, Vibrio strains were
, Coliform bacteria were
. In sediment, Microorganism population were
. Vibrio strains were
, Coliform bacteria were
Angiotensin-I Converting Enzyme Inhibitory Activity by the Component of Traditional Tea Materials
Do, Jeong-Ryong ; Kim, Seon-Bong ; Park, Yeung-Ho ; Kim, Dong-Soo ;
Korean Journal of Food Science and Technology, volume 25, issue 5, 1993, Pages 456~460
The present study was conducted to investigate Angiotensin I-converting enzyme(ACE) inhibition activity of the components of traditional tea materials in Korea. Angiotensin I-converting enzyme(ACE) inhibition activity of water soluble fractions obtained from the samples were strong in Zingiberis rhizoma, Acantopanacis cortex, Schizandrae fructus, Perilla semen, Cassiae torae semen, Zizyphy fructus in order. ACE inhibition activity of fractions obtained from methanol extract of Cassiae torae semen were strong in ethyl acetate fraction, ethyl ether fraction, water fraction, chloroform fraction in order. Compound C showed the strongest ACE inhibition activity among compound A, B, C, D separated from Cassiae torae semen, but Compound C separated from Cassiae torae semen was lower than bradykinin in the ACE inhibition activity.
Changes in Physico-chemical Properties of Potato Starch by Microwave Heating Methods
Choi, Ock-Ja ; Koh, Moo-Seok ;
Korean Journal of Food Science and Technology, volume 25, issue 5, 1993, Pages 461~467
The purpose of this study was to investigate the physico-chemical properties of potato starch heated with microwave. Two types of potato starches are prepared; in group A raw potato starch was heated with microwave and in group B potato starch was isolated from potato heated with microwave. Both groups were exposed to the microwave energy in a 560 W, 2,450 MHz oven for 60, 120, 180 and 300 seconds. As the microwave heating time took longer, free lipid decreased and bound lipid increased in both groups. The shape of starch granules, birefrigence and X-ray diffraction pattern were not changed much by microwave heating in both groups. Water binding capacity increased, but amylose content, swelling power and solubility decreased as the microwave heating time took longer. It was also found that the extent of decreases in swelling power and solubility were different between group A and group B.
Processing of a Good Quality Salted and Semi-dried Mackerel by High Osmotic Pressure Resin Dehydration under Cold Condition
Lee, Jung-Suck ; Joo, Dong-Sik ; Kim, Jin-Soo ; Cho, Soon-Yeong ; Lee, Eung-Ho ;
Korean Journal of Food Science and Technology, volume 25, issue 5, 1993, Pages 468~474
A dehydrating sheet comprises polymeric water absorber. which are packed in a semipermeable cellophane film bag allowing selective permeation of water. This sheet dehydration is quite different from conventional drying method such as sun drying, hot-air blast drying and cold air blast drying in a sense that samples are dried without heat treatment. As a part of the studies to develope a new processing method for effective utilization of dark muscle fishes, the preparation of a good quality salted and semi-dried mackerel by the dehydrating sheet was attempted. The dehydration time for preparation of a salted and semi-dried mackerels containing approximately equal moisture content were revealed
in conventional drying method and
in this sheet dehydration, respectively. The moisture and histamine contents of those salted and semi-dried mackerels were
, respectively. The changes in peroxide value, fatty acid composition, brown pigment formation, myofibrillar protein solubility and Ca-ATPase activity during processing of the salted and semi-dried mackerel prepared by the sheet dehydration were more lower than those of products prepared by conventional drying methods. Therefore, these result showed that the quality of a salted and semi-dried mackerel prepared by the sheet dehydration was imperial to that of those products by conventional drying method.
Prediction of Bind Values of Raw Meats by Examination their Compositions and Functionalities
Nam, Ki-Chang ; Lee, Moo-Ha ;
Korean Journal of Food Science and Technology, volume 25, issue 5, 1993, Pages 475~480
This study was carried out to estimate the bind values of raw meats which are used as an input constaint in the least-cost formulation of an emulsion-type sausage. The least-cost formulation will be useful for Korean meat processore to produce more effectively as meat-grade system is put in force. The analysis results in compositions, functionalities, and pigment contents of raw meats were various according to the difference of species and their parts. The cohesiveness was correlated positively with moisture or protein content and negatively with fat content. Consequently two multiple regression equations for bind value could be derived from the compositions of raw meats. The equations then may be useful for predicting the bind value of a raw meat which presently has not been analysed.
Application of a Computerized Least-Cost Formulation in Processing an Emulsion-Type Sausage
Nam, Ki-Chang ; Lee, Moo-Ha ;
Korean Journal of Food Science and Technology, volume 25, issue 5, 1993, Pages 481~486
A computeized least-cost formulation program was applied to process emulsion-type sausages. The input data in formulation were utilized with the database which had been established in the previous study. The formulation results may provide Korean meat processors with actual examples. Meat-grade system made these examples more useful. The results of manufacturing test were as follows. The actual cohesiveness from manufactured sausages didn't correspond to the predicted values, but increased as the predicted values increased. These gabs caused by the different processing conditions between the model system and the actual processing. Hardness as well as cohesiveness could be used as the desirable index of a sausage texture. Comparing the cohesiveness and hardness of commercial frankfurters with those of test sausages, bind value constraint of
in this test formula can be utilized for an actual formulation.
Sensory Characteristics of Cooked Rice Stored in an Electric Rice Cooker
Lee, Young-Joo ; Min, Bong-Kee ; Shin, Myung-Gon ; Sung, Nae-Kyung ; Kim, Kwang-Ok ;
Korean Journal of Food Science and Technology, volume 25, issue 5, 1993, Pages 487~493
The changes of cooked rice stored in an electric rice cooker at different temperature were investigated using sensory and mechanical methodology. The desirability of cooked rice was deteriorated during storage, particulary cooked rice stored at
had the lowest desirability. As the storage time increased, glossiness, clumpiness, adhesiveness, moistness and sweet flavor of cooked rice decreased but browning and off-flavor increased. The higher storage temperature resulted in the lower in glossiness, firmness, cohesiveness, moistness, sweet flavor and in the more browning, adhesiveness and off-flavor. L and b values measured by Hunter Color Difference Meter were highly correlated with the sensory glossiness and color.
Volatile Flavor Components of Traditional and Commercial Kochujang
Kim, Young-Soo ; Oh, Hoon-Il ;
Korean Journal of Food Science and Technology, volume 25, issue 5, 1993, Pages 494~501
The volatile flavor components of traditional and commercial kochujang were collected by simultaneous steam distillation-extraction (SDE) method. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC/MS). Tested kochujang included Sunchang kochujang prepared with glutinous rice, Boeun kochujang prepared with barley, Sachun kochujang prepared with wheat and commercial kochujang. One hundred and twelve volatile flavor components which included 30 esters, 15 alcohols, 14 aldehydes, 13 acids, 9 ketones, 7 alkenes, 6 phenols, 3 alkanes, 3 pyrazines, 2 benzenes and 2 furans were identified. The major volatile compounds in traditional and commercial kochujang were 2-methyl propanal and ethanol, which represented
of total GC peak area, respectively.
Changes in Microflora and Enzyme activities of Traditional Kochujang during Fermentation
Kim, Young-Soo ; Kwon, Dong-Jin ; Koo, Min-Seon ; Oh, Hoon-Il ; Kang, Tong-Sam ;
Korean Journal of Food Science and Technology, volume 25, issue 5, 1993, Pages 502~509
Changes in microflora and enzyme activities of 3 kinds of traditional kochujang were investigated during 6 months of fermentation. Tested kochujang included Sunchang kochujang prepared with glutinous rice, Boeun kochujang prepared with barley and Sachun kochujang prepared with wheat. The pH in Sunchang and Sachun kochujang showed a slighlt decrese during fermentation. In contrast, pH of Boeun kochujang decreased rapidly up to 90 days of fermentation and then leveled off thereafter. The final pH values of Sunchang, Boeun and Sachun kochujang were 4.7, 4.0, and 4.6, respectively. The viable cell counts of aerobic bacteria in Sunchang and Sachun kochujang did not show remarkable changes during fermentation, however, those in Boeun kochujang showed a rapid increase up to 60 days of fermentation and stabilized. On the other hand, the viable cell counts of anaerobic bacteria decreased after 120 days of fermentation. Yeasts were found in different traditional kochujang at different time during the first 60 days of fermentation. It was found that
, and glucoamylase activities of Sachun kochujang were higher than those of Sunchang and Boeun kochujang during fermentation. Acidic and neutral proteases showed the highest activity during
of fermentation, respectively. Sunchang kochujang showed the highest activity of acidic protease followed in decreasing order by Sachun and Boeun kochujang. On the other hand, Boeun kochujang showed the highest activity of acidic protease followed in decreasing order by Sachun and Sunchang kochujang.
Effects of Commercial Food Grade Enzyme on Acceleration of Ripening in U.F. Cheese Base Slurries
Yoon, Kyung ; Kwak, Hae-Soo ;
Korean Journal of Food Science and Technology, volume 25, issue 5, 1993, Pages 510~516
This study was conducted to investigate biochemical characteristics of enzyme-added cheese base slurries during accelerated ripening. Trichloroacetic acid (TCA) soluble nitrogen of cheese base slurries increased rapidly during the first day of ripening and the rate of increase slowed down thereafter. Cheese base slurries showed lower level in the production of the nitrogen than Cheddar cheese slurries. Producctions of phosphotungstic (PTA) soluble amino nitrogen also showed similar trends as TCA soluble nitrogen. Electrophoresis revealed that all caseins in both cheese base slurries and Cheddar cheese slurries were hydrolyzed, but whey proteins in cheese base slurries were little hydrolyzed. Cheese base slurries produced free amino acids little more than half of Cheddar cheese slurries. Both slurries showed similar increasing trend in production of short-chain free fatty acids. The specificity of the fatty acids in the slurries was similar to that of natural ripened cheese. The results of this study showed that addition of enzyme was effective to accelerate cheese base ripening.
Factors Affecting Lipid Oxidation Development in High pH Ground Pork
Whang, Key ; Kim, Hyuk-Il ; Ha, Young-Duck ;
Korean Journal of Food Science and Technology, volume 25, issue 5, 1993, Pages 517~520
As the pH of ground pork increased from 5.0 to 7.0, the corresponding development of 2-thiobarbituric acid reactive substance (TBARS) during storage at
decreased significantly (p<.001). At the 4th day of refrigerated storage, with the increase in pH of ground pork from 5.0 to 7.0, the release of free iron decreased significantly (p<.05) from 1.50 to .99 ppm. The decrease in free iron content of pH 7 pork well explains the decrease in TBARS absorbances. The fact that the addition of 2% ethylenediamine tetraacetic acid (EDTA) to pH 5 ground pork decreased the oxidative rancidity development (p<.001) strongly supported the above finding that the increased free iron content of pH 5ground pork catalyze the oxidation during storage. The activity of glutathione peroxidase (GPx) at the 4th day of refrigerated storage decreased significantly (p<.05) when the pH of ground pork decreased from 7.0 to 5.0. Both the lower free iron content and the higher activity of GPx were proved to be important factors in controlling the oxidative rancidity of high pH ground pork.
Factors Affecting Protein Adsorption at the Air-Water Interface
Song, Kyung-Bin ;
Korean Journal of Food Science and Technology, volume 25, issue 5, 1993, Pages 521~525
To elucidate adsorption of proteins and examine the molecular behavior of protein molecules at interfaces, various proteins at the air-water interface were studied. The adsorption data of bovine serum albumin intermediates indicated that the conformational state of a protein played an important role in adsorption of proteins at interfaces. The adsorption behavior of succinylated beta-lactoglobulin indicated that the increase in the net negative charge of the protein significantly inflenced both the kinetics and thermodynamics of adsorption. The adsorption kinetics of beta-casein showed that the salt that induced break-down of water structure decreased the rate of adsorption.
The Nitro-scavenging Effects by the Component of Cassiae Torae Semen
Do, Jeong-Ryong ; Kim, Seon-Bong ; Park, Yeung-Ho ; Park, Yeung-Beom ; Choi, Jae-Sue ; Kim, Dong-Soo ;
Korean Journal of Food Science and Technology, volume 25, issue 5, 1993, Pages 526~529
The present study was conducted to investigate nitrite-scavenging ability of the components of Cassiae torae semen, Cassia tora L. The nitrite-scavenging effects of fractions obtained from methanol extract of Cassiae torae semen, Cassia tora L. were strong in ethyl acetate fraction, chloroform fraction, water soluble fraction and ethyl ether fraction in order. Compound D showed the strongest nitrite-scavenging effects among compound A, B, C, D separated from Cassiae torae semen. Compound D separated from Cassiae torae semen possessed ten-fold stronger the nitrite-scavenging effect than ascorbic acid.
The Nitrite-scavenging Effects by the Component of Traditional Tea Materials
Do, Jeong-Ryong ; Kim, Seon-Bong ; Park, Yeung-Ho ; Park, Yeung-Beom ; Kim, Dong-Soo ;
Korean Journal of Food Science and Technology, volume 25, issue 5, 1993, Pages 530~534
The present study was conducted to investigate nitrite-scavenging ability of the components of traditional tea materials in Korea. The nitrite-scavenging ability was appeared in all the samples examined. Ethanol soluble fractions obtained from water soluble fractions of Cassiae torae semen, Perilla semen, Acantopanacis cortex and Zingiberis rhizoma exhibited higher the nitrite-scavenging effect than ethanol precipitate frecipitate fractions. While opposite results were obtained from those of Zizyphi fructus, Chaenomelis fructus and Schizandrae fructus in the nitrite-scavenging effect.
Effects of Steeping on Physicochemical Properties of Waxy Rice
Kim, Kwan ; Lee, Yong-Hyun ; Kang, Kil-Jin ; Kim, Sung-Kon ;
Korean Journal of Food Science and Technology, volume 25, issue 5, 1993, Pages 535~540
Effects of steeping of waxy rice in water at
for 6 or 30 hr on physicochemical properties of rice flour and molecular structure of starch were examined. pH of the steep water was decreased upon steeping. The lightness of the flour was gradually increased, while redness and yellowness were decreased as steeping time increased. The protein content was linearly decreased during steeping period. The fat content was sharply decreased from 18hr of steeping. The ash content rapidly decreased up to 12hr of steeping. The water-binding capacity was increased up to 12hr of steeping and decreased thereafter. The swelling power at
was consistently increased during steeping period. The amylograph peak viscosity showed a linear relationship with the steeping time. The molecular structure of starch was not affected by steeping.
Effect of Different Milling Methods on Distribution of Particle Size of Rice Flours
Kum, Jun-Seok ; Lee, Sang-Hyo ; Lee, Hyun-Yu ; Kim, Kil-Hwan ; Kim, Young-In ;
Korean Journal of Food Science and Technology, volume 25, issue 5, 1993, Pages 541~545
Two different methods (Sieve shaker, Elzone particle size analyzer) were used to investigate rice flour particle size obtained by various milling method. Results of Elzone particle size analyzer were more effective than Sieve shaker in determining particle size, and the distribution of particle size of rice flours was affected by the type of the milling methods used. A rice flour, prepared in a Pin mill had a particle size range of
mesh, and 30.38% of the sample was in the particle size range
mesh. A rice flour, prepared in a Colloid mill had a particle size range of
mesh and more of flour particles appeared in the range
mesh than any other particle size. A rice flour, prepared in a Micro mill had a particle size range of
mesh, and 41.62% of the sample was in the particle size range over 500 mesh. A rife flour, prepared in a Jet mill had a finer flour particle size was over the particle size range 500 mesh. The finer rice flour gave the highest L value and the lowest a value. The wet-milled flour particles were observed as a cluster of starch granules and the particles of rice flour (dry-milling) were observed as fragment of rice grains. Scanning Electron Photomicrographs revealed that visual differences in structure between milling methods, and similar results with Elzone particle size analyzer method in particle size.
Effects of Different Milling Methodes on Physico-chemical Properties & Products
Kum, Jun-Seok ; Lee, Sang-Hyo ; Lee, Hyun-Yu ; Kim, Kil-Hwan ; Kim, Young-In ;
Korean Journal of Food Science and Technology, volume 25, issue 5, 1993, Pages 546~551
Rice flour obtained by four different milling methods, Pin mill. Colloid mill, Micro mill, and Jet mill, were used to investigate physico-chemical properties and product. Crude fat, ash, and protein contents of rice flours between different milling methods were similar. Blue value, amylose content, and damaged starch which related to properties of rice flour were reduced in the order that of Jet mill, Micro mill, Colloid mill, and Pin mill. Water absorption index, water solubility index, and water retention capacity increased as damaged starch increased. Hardness of gel(15%) is the highest value for Pin mill. The finer granules (Jet mill) had lower gelatinization onset(To) and peak(Tp) than any other rice flours. Those result are simillar with amylogram properties. Enthalpy of gelatinization increased as damaged starch increased. Jet mill had the highest score (p<0.05) of overall test in sensory evaluation and good paste properties.
Effects of Amino Acid Composition and Average Hydrophobicity of Soybean Peptides on the Concentration of Serum Cholesterol in Rats
Han, Eung-Soo ; Lee, Hyong-Joo ; Shon, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 25, issue 5, 1993, Pages 552~557
Effects of amino acid composition and average hydrophobicity of soybean peptides on serum cholesterol in rats were investigated. Soybean protein(ISP), casein(SCN), their peptic hydrolyzates fractionated by acid precipitations(SHT, SH8, SH6, SH4, CHT), and amino acid mixtures of the same composition as the proteins(SAA, CAA) were prepared to feed to rats. The amino acid composition of the peptides was analyzed by HPLC and the concentration of serum cholesterol in the rats was measured. By data analysis, it was found that there was no relationship between ratio of Lys/Arg or molar ratio of hydrophobic amino acids and serum cholesterol level. And also there was no relationship between the concentration and average hydrophobicity calculated by the method of Tanford, Manavalan, for Meirovitch, only except by the method of Krigbaum(r=-0.736); the higher the average hydrophobicity of Krigbaum was, the lower the concentration of serum cholestrol became.
Drying Characteristics of Fluidized Bed Drying of Naked Barley
Kim, Hee-Yun ; Cho, Duk-Jae ; Chung, Gea-Hwan ; Hur, Jong-Wha ;
Korean Journal of Food Science and Technology, volume 25, issue 5, 1993, Pages 558~564
The drying characteristics of fluidized bed drying with different drying conditions using naked barley were carried out. This fluidized drying mechanism of naked barley was consisted of consecutive two falling rate parts, first falling rate period and second falling rate period without showing constant rate period. The drying rate constant was increased with decreasing charged amount and relative humidity and increasing air temperature and air velocity. Since the drying rate constant expressed by Arrhenius type equation in the falling rate period showed good linearity, the falling rate period was considered as the controlling step. The activation energy of first falling step was 1,900 cal/gmol, while for second falling step the values showed 2,500 cal/gmol.
Isolation and Characterization of Peroxidase from Jerusalem Artichoke Tubers
Yoon, Eun-Seok ; Kang, Su-Jung ; Noh, Bong-Soo ; Choi, Eon-Ho ;
Korean Journal of Food Science and Technology, volume 25, issue 5, 1993, Pages 565~570
Peroxidase from Jerusalem artichoke tubers, which might be related to browning reaction, was purified by ammonium sulfate precipitation, DEAE-cellulose and Sephacryl S-200 chromatography. The optimum pH of the purified peroxidase was 5.0 and relatively stable at pH
using substrate of p-phenylenediamine and
. D-values for thermal inactivation at 60, 70 and
were 86, 45 and 33 sec, respectively. Activation energy was 4,111 J/mole. The enzyme showed the most sensitive specificity of substrate for p-phenylenediamine. The compounds such as 1mM potassium cyanide, 10mM sodium diethyldithiocarbamate, L-ascorbic acid, sodium hydrosulfite and L-cysteine inhibited completely while 1mM of
activated the purified peroxidase.
Effect of Surface Hydrophobicity of Soybean Peptides on the Concentration of Serum Cholesterol and Fecal Steroid Excretion in Rats
Han, Eung-Soo ; Lee, Hyong-Joo ; Shon, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 25, issue 5, 1993, Pages 571~575
Effect of surface hydrophobicity of soybean peptides on serum cholesterol in rats was investigated. Soybean protein(ISP), casein(CNP), and their peptic hydrolyzates fractionated by acid precipitations (SHT, SH8, SH6, SH4, CHT, CH6, CH5, CH4) were fed to rats and the concentration of serum cholesterol and the fecal steroid excretion were measured. And surface hydrophobicities of the peptide fractions were measured by determining by the ANS flourescence intensity and SDS binding capacity. It was found that the higher the surface hydrophobicity of peptides was, the more the fecal steroids excreted(r=0.801) and the lower the concentration of serum cholesterol became(r=-0.868). However, there was no relationship between SDS surface hydrophobicity and fecal steroids or serum cholesterol. ANS surface hydrophobicity of soybean protein was increased by enzymatic hydrolysis. These results suggest that high surface hydrophobicity of peptides formed during digestion is responsible for the hypocholestrolemic effect of soybean protein through the hydrophobic interaction between the peptides and bile salts in rats.
Thermostability of Polygalacturonase from Chinese Cabbage
Cheong, Tae-Kyou ; Moon, Tae-Wha ; Park, Kwan-Hwa ;
Korean Journal of Food Science and Technology, volume 25, issue 5, 1993, Pages 576~581
Polygalacturonase(PG) was extracted from Chinese cabbage and partially purified by ammonium sulfate fractionation and ion-exchange chromatography. Three fractions, D-PG, C-1 PG, and C-2 PG, were separated by CM-Sephadex C-25 column chromatography and FPLC Mono Q HR 5/5 or Mono S HR 5/5 column and their physicochemical characteristics were investigated. All three fractions had optimum pH and temperature of 4.5 and
, and were stable in the range of pH
. These fractions were inhibited by 0.8mM
or 0.6M NaCl. In the thermal inactivation of PC isozymes at
, z-values were
and D-values at
were In the range of
. Thermodynamic constants were calculated from thermal inactivation data of the isozymes and were applicable to estimation of thermal process time of retort pouched Kimchi.
Screening of the Foodstuffs Influencing the Growth of Bifidobacterium spp. and Clostridium perfringens
Park, Jong-Hyun ; Han, Nam-Soo ; Yoo, Jin-Young ; Kwon, Dong-Jin ; Shin, Hyun-Kyung ; Koo, Young-Jo ;
Korean Journal of Food Science and Technology, volume 25, issue 5, 1993, Pages 582~588
In order to investigate the effects of food materials toward the growth of Bifidobacterium spp. and Clostridium perfringens which have great influences on the intestinal physiology of human, 162 kinds of foodstuffs and foods were collected. Among their extracts, 31 samples showed the inhibitory effects against the growth of B. bifidum and C. perfringens by agar diffusion method. Especially, the methanol extracts of Caltha palustris, Deonjang, onion, mustard and potato inhibited the growth of C. perfringens, while they did not remarkably inhibit other intestinal bacteria including Bifidobacterium spp. By the cultivation of faecal inoculum in the 1 %(v/v) extract broths of Caltha palustris, onion and mustard, population of Bifidobacterium spp. increased by 10 order and that of C. perfringens decreased.
-glucuronidase activities and indole amounts in the cultures of onion and mustard extracts were lower than those of the control culture and
activities were not detected in the cultures of onion and Doenjang extracts.
Effects of Polysaccharide Hydrolase on Solids Yields and Viscosity of Aqueous Extracts of Sea Mustard
Choi, Hee-Sook ; Kim, Woo-Jung ;
Korean Journal of Food Science and Technology, volume 25, issue 5, 1993, Pages 589~591
Effects of enzymatic hydrolysis of polysaccharides with using three commercial mixed enzymes (Ultrazyme, Celluclast, Viscozyme) were investigated on supernatant ratio, solid yields and viscosity of sea mustard extracts. The result showed that enzymatic hydrolysis prior to extraction increased the solids concentration up to 27.3% and the solids yield up to 14.0%. However the supernatant ratio after centrifugation of the sea mustard suspension was rather reduced. The viscosity of the extracts was significantly increased during initial enzymatic hydrolysis.