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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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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 26, Issue 6 - Dec 1994
Volume 26, Issue 5 - Oct 1994
Volume 26, Issue 4 - Aug 1994
Volume 26, Issue 3 - Jun 1994
Volume 26, Issue 2 - Apr 1994
Volume 26, Issue 1 - Feb 1994
Selecting the target year
Rheological Studies of the Fish Protein upon the Thermal Processing
Kang, Byung-Sun ; Kim, Byung-Yong ; Lee, Jae-Kwun ;
Korean Journal of Food Science and Technology, volume 26, issue 2, 1994, Pages 103~109
Changes in the rheological properties and the linear viscoelasticity of fish protein gel upon the thermal processing were studied by using mathematical models with stress-relaxation data. The linear viscoelasticity of surimi gel was observed in the range of the true strain
and cross-head speed
applied in this study. The results of the generalized Maxwell analysis showed that the magnitudes of elastic elements
were increased, but the viscous element
was decreased, as the cross-head speeds and strain levels were increased. Compared to the protein gel heated directly at
without preheating, the protein gel pretreated at
showed the higher elastic modulus, but showed different trends in the viscous component, depending on the rheological model applied. Thus, the approaching methods and curve fitting of two mathematical models of stress-relaxation to describe the viscoelastic properties of fish protein gel were discussed.
Physicochemical and Functional Properties of Pepsin-modified Myofibrillar protein from Sardine, Sardinops melanostica
Kim, Byung-Mook ; Kim, Byung-Ryul ;
Korean Journal of Food Science and Technology, volume 26, issue 2, 1994, Pages 110~116
In order to study the effects of enzyme modification on the physico-chemical and functional properties of myofibrillar protein prepared from the frozen sardine, Sardinops melanostica, the protein was hydrolyzed with pepsin under the enzyme-substrate ratio 1:100 at
and pH 1.65 for 1, 4, 8, 12, and 24 hr, respectively. The properties of pepsin-modified sardine myofibriliar protein were determined. The extents of proteolysis with pepsin as a fuction of time was showed a typical enzyme hydorlysis curve with an initial region of 4 hour period followed by plateau region. The SDS-acrylamide slab gel electrophoresis patterns of pepsin-modified proteins showed mainly disappearances of minor protein bands, but no changes of main protein bands. The gel filtration patterns through Sephadex G-75 of sardine myofibrillar protein showed two big peaks and three small peaks. All the small peaks were disappearanced by proteolysis with pepsin in one hour. and during the period of proteolysis the fast big peak became gradually smaller and the late big peak eluted more slowly. By proteolysis, the emulsifying activity and emulsifying capacity of sardine myofibrillar protein were all decreased. The effects of pepsin-modification on emulsifying capacity were greater than those on emulsifying activity of protein. The aeration capacity of the protein was increased about 1.9 folds and the foam stability decreased to 0.6 folds of control by pepsin-modification. The pepsin-modified sardine myofibrillar proteins showed about 0.6 folds of heat coagulation and 1.4 folds of viscosity of control. The pH dependence of solubilities of sardine myofibrillar protein showed two isoelectric areas of pH 5 and 9. The pepsin-modified protein showed more clear pH dependences at the early stage but not at the late stage of proteolysis.
Characteristics of Amylose-Lipid and Cyclodextrin-Lipid Complexes
Rho, Hoe-Jin ; Park, Chun-Soek ; Kweon, Mee-Ra ; Moon, Tae-Wha ; Park, Kwan-Hwa ;
Korean Journal of Food Science and Technology, volume 26, issue 2, 1994, Pages 117~122
The characteristics of amylose-lipid complex(AL-complex) and cyclodextirn-lipid complex(CL-complex) were investigated by using Differential Scanning Calorimetry(DSC). The enzymatic hydrolysis of amylose which was liberated from AL-complex by the addtion of
was also studied. The melting temperatures of AL-complex in corn, wheat, and rice starch were above
and there were no differences among them. In the presence of lysolecithin, the melting enthalpy and temperature of AL-complex were increased and lysolecithin was very effective in the formation of AL-complex. When
was added to AL-complex, the endothermic peak of AL-complex at
decreased and that of CL-complex at
appeared. These results indicated that the amylose was released from AL-complex by substituting
for amylose, then by forming CL-complex. As the added amount of
increased, the peak of AL-complex decreased whereas that of CL-complex increased. Enzymatic hydrolysis rate of AL-complex increased in the presence of
, suggesting that amylose was dissociated from AL-complex and hydrolyzed by amylase.
Changes in Lipid Components of Pollack During Sun-Drying
Oh, Kwang-Soo ;
Korean Journal of Food Science and Technology, volume 26, issue 2, 1994, Pages 123~126
Changes in lipid components of pollack meat during sun-drying and effects of NaCl on lipid oxidation were examined. TBA values and peroxide values of sun dried pollack(SD), salted and sun dried pollack (SS) were 0.142 and 14.8 meq/kg, 0.226 and 20.0 meq/kg after sun-drying, respectively. Raw pollack contained 6.12% total lipid consisted of 2.42% neutral lipid(NL) and 3.70% phospholipid(PL) as dry basis, and there were
decrease in PL content during sun-drying. The NL class of raw pollack mainly consisted of triglyceride(TG), sterol(ST)+diglyceride(DG), hydrocarbon(HC)+sterol ester(SE), and main components in PL class were phosphatidylcholine(PC), phosphatidylethanolamlne(PE) and phosphatidylserine(PS). The contents of TG, ST+DG, PC and PE decreased, while those of free fatty acid, HC+SE, sphingomyelin and lysophosphatidylcholine increased markedly during sun-drying. The major fatty acids of TL in raw pollack, PD and SD samples were generally 22:6, 16:0, 20:5, 18:1 and 18:3; 20:5 decreased markedly during sun-drying, while saturates and monoenes such as 16:0, 18:0 and 18:1 increased slightly. And remaining ratios of polyunsaturated fatty acids of TL, NL and PL in SD and SS samples were 81.1%, 92.5%. 73.3%, and 74.6%, 74.1%, 45.4%, respectively. The results of changes in lipid components during sun-drying showed that sodium chloride catalyzed the lipid oxidation of pollack meat during drying processing.
Effect of Removal of Viscous Materials on Physicochemical Properties of Sea Tangle Extract
Lee, Jung-Kun ; Lee, Seung-Ryeol ; Kim, Woo-Jung ;
Korean Journal of Food Science and Technology, volume 26, issue 2, 1994, Pages 127~132
Removal of viscous materials, mainly alginate, from sea tangle extracts by
precipitation or ultrafiltration was investigated. The sea tangle extracts were prepared by enzymatic hydrolysis of polysaccharides followed by 2 hours of boiling in 1.5% NaCl or 2.0% sucrose solution. The
precipitation resulted in higher amount of total solid, amino-nitrogen and mannitol than those values of ultrafiltration, but protein extracted was less in the former. Both methods caused a significant decrease in the viscosity and turbidity of the extracts. The composition of four nucleotides showed that UMP and IMP were not detected in
precipitated extracts, while ultrafiltered extracts showed a fairly even distribution of them. Removal of viscous material, particularly ultrafiltration increased the glutamic acid in amino acid composition and reduced serine, histidine, lysine, glycine, phenylalanine and leucine.
Functional Properties of Cellulose-Based Films
Kim, Young-Ho ; Park, Hyun-Jin ; Kim, Dong-Man ; Kim, Kil-Hwan ;
Korean Journal of Food Science and Technology, volume 26, issue 2, 1994, Pages 133~137
Functional properties of packaging films prepared with cellulose derivatives were measured. As a presolvation treatments of celluloses, 95% ethanol solution for methylcellulose (MC), hydroxypropyl-methylcellulose (HPMC) and ethylcellulose (EC) and water for hydroxypropyl cellulose (HPC) were used. For film sheeting, the ethanol concentration of final cellulose solution should exceed 50% for MC, HPMC and HPC and 80% for EC. Thickness and functionalities of the prepared films were varied by type, molecular weight and viscosity of the cellulose and kind of plasticizer used. Tensile strength of MC, HPMC and HPC films were
, respectively. The strength of MC and HPMC films was higher than that of low density polyethylene (LDPE) films
. Solubility of the cellulose films varied widely by plasticizer used and the films containing polyethyleneglycol (PEG) as a plasticizer was more soluble than the films by glycerol. Maximum water vapor permeability and oxygen permeability of the cellulose films was more than 1,000 folds and less than one-twelfth of the LDPE film, respectively.
Permeability and Mechanical Properties of Zein and Gluten-Based Films
Kim, Young-Ho ; Kim, Dong-Man ; Kim, Kil-Hwan ;
Korean Journal of Food Science and Technology, volume 26, issue 2, 1994, Pages 138~140
Permeability and mechanical properties of degradable films prepared with zein and gluten were measured. Tensile strength of zein-based films was ranged from 30.1 MPa to 138.5 MPa and the strength of gluten-based films was
. This strength was increased with increase of thickness in both films. Water solubility of zein-based films, 1.3%, was lower than those of the gluten-based films and the cellulose-based films. The range of water vapor permeability was
for zein-based films and
for gluten-based films. The permeabilty of the films was also increased with thickness.
Changes of Chemical Components in Persimmon Leaves during Growth for Processing Persimmon Leaves Tea
Chung, Sun-Hwa ; Moon, Kwang-Deok ; Kim, Jong-Kuk ; Seong, Jong-Hwan ; Sohn, Tae-Hwa ;
Korean Journal of Food Science and Technology, volume 26, issue 2, 1994, Pages 141~146
As a foundational study for processing persimmon leaves tea, the physico-chemical characters were investigated in persimmon leaves from Chungdo Bansi, Sagoksi, Kyungsan Bansi and Hiratanenasi during growth. Flesh weights increased rapidly until the middle of May and then decreased slightly. Moisture contents decreased continuously from
at the beginning of May during growth. Water soluble tannin contents reached
, maximum values at the middle of May and at the beginning of June, and increased again at the middle of July and then decreased. Contents of catechins, precursor of condensed tannin, indicated
at the middle of May and reached
, maximum values at the middle of June. Contents of catechin were low in order of (+)-catechin, (-)-epicatechin, (-)-epicallocatechingallate, (-)-epigallocatechin and (-)-epicatechingallate. Sugars present in persimmon leaves were composed of sucrose, glucose, fructose, raffinose and mannitol. Sucrose increased continuously, glucose and fructose decreased during growth. Raffinose content was less than 0.1%. Glucose and fructose took more than 90% until the beginning of May, and then sucrose took up
of total sugar contents. Total vitamin C contents indicated maximum values at the middle of May and at the beginning of June in Chungdo Bansi, Sagoksi and Kyungsan Bansi, maximum vaule at the middle of July in Hiratanenasi. From the basis of these data It was suggested that proper period for picking persimmon leaves prior to processing persimmon leaves tea was from the middle of May to the beginning of June. Since maximum values for most of chemical components occurred at the middle of May and at the beginning of June and persimmon leaves thicken after the middle of June.
Changes in Hydrogen Donating Activities of the 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 26, issue 2, 1994, Pages 147~151
Hydrogen donating activities(HDA) of solvent extracts of Hololeion maximowiczii roots which were treated with freeze drying, hot air drying and hot air drying after steam blanching were investigated by the method of
-picrylhydrazyl(DPPH). Hydrogen donating activity of hot air drying after steam blanching group showed the highest activity among three drying methods. Among the extracts of freeze dried root extracted with various solvents, color intensity at 420 nm of aqueous extract was highest, but hydrogen donating activity was shown in order of 50%, ethyl alcohol, methyl alcohol, water extracts. By heating the powder of freeze dried root at
, color intensity of its water extract was decreased until 20 min, thereafter it was increased slowly but hydrogen donating activity was rapidly increased until 30 min. Hydrogen donating activity at the concentration of 6.05 mg/ml of 50% alcohol extract was similar to that of
at the concentration of
. Comparison of hydrogen donating activity of the inner and outer solution after dialysis of water extract showed that the outer solution had a stronger hydrogen donating activity than those of the inner one.
Stability and Sensory Evaluation of Naphthoquinone Pigments from the Roots of Lithospermum erythrorhizon
Chung, Mi-Sook ; Lee, Mie-Soon ;
Korean Journal of Food Science and Technology, volume 26, issue 2, 1994, Pages 152~156
The purplish red pigment from the roots of Lithospermum erythrorhizon, a Korean edible wild plant, has been investigated concerning it's value as a natural colorant for Korean traditional foods. An attempt was made to isolate pigments and define their characteristics. Two compounds of isobutylshikonin and acetylshikonin were identified by melting point determination and spectra of UV, IR, and
. To examine the utility of these naphthoquinone pigments for foods, the effect of various pH values on stability were determined over a period of storage. Buffered solutions of acetylshikonin and isobutylshikonin at pH 3 and 5 showed stable purplish red. The absorption maxima if acetylshikonin and isobutylshikonin over the range of pH 3 to 7 were 518 nm and 520 nm, respectively. A bathochromic shift to 588 nm at pH 10 was observed on these two naphthoquinone pigments. Sensory evaluation was performed with acetylshikonin and isobutylshikonin of identical absorbance. These two pigments revealed purplish red color in Munsell system.
Stability of Naphthoquinone Pigments Isolated from the Roots of Lithospermum erythrorhizon by Various Sugars and Acids
Chung, Mi-Sook ; Lee, Mie-Soon ;
Korean Journal of Food Science and Technology, volume 26, issue 2, 1994, Pages 157~161
The pigments of acetylshikonin and isobutylshikonin isolated from the roots of Lithospermum erythrorhizon were determined over a period of storage for their stabilities influenced by mono- and disaccharides and acids. In general. sugars and acids caused an increase in stability of acetylshikonin at the various concentrations. These studies indicated that acetylshikonin and isobutylshikonin can be used in foods as the natural colorant under selected conditions.
Rapid Gas Chromatographic Screening of Alcoholic Beverages for Volatile and Nonvolatile Organic Acids
Kim, Jung-Han ; Kim, Kyoung-Rae ; Chai, Jeong-Young ; Park, Hyung-Kook ; Choi, Kyoung-Sook ;
Korean Journal of Food Science and Technology, volume 26, issue 2, 1994, Pages 162~166
A rapid gas chromatographic (GC) profiling method for the simultaneous analysis of volatile and nonvolatile organic acids was applied to alcoholic beverages (white wine, red wine, brandy, and beer). It involves the solid-phase extraction of organic acids using Chromosorb P as the sorbent and diethyl ether as the eluent with subsequent triethylamine treatment. The resulting triethylammonium salts of acids were directly converted to volatile tert.-butyldimethylsilyl derivatives, which were analyzed by dual-capillary column GC and GC-mass spectrometry. From the alcoholic beverages studied, more than 29 organic acids were detected. When the simplified retention infer (RI) spectra of organic acids, and the direct comparisor method between alcoholic beverages and a test sample were attempted to identify a test sample, it was quickly recognized to be a red wine with the 998 ppt match quality value.
Quality Stability of Spinach Powder As Influenced by Microbial Decontamination Treatment
Kwon, Joong-Ho ; Byun, Myung-Woo ; Cho, Han-Ok ; Choi, Jong-Uck ;
Korean Journal of Food Science and Technology, volume 26, issue 2, 1994, Pages 167~171
With a view to improving microbiological quality of spinach powder which is currently used for convenience food production, comparative efficacy of ethylene oxide(EO) fumigation and gamma irradiation was investigated by determining microbial populations and physicochemical quality for treated samples. Spinach powder was contaminated with various microorganisms ranging from
, which composed of thermophiles, acid tolerant bacteria, fungi, coliforms, etc. Microorganisms contaminated were destroyed up to undetected levels by gamma irradiation at below 7 kGy. showing the radiosensitivity
2.93 kGy on total aerobic bacteria. Ethylene oxide fumigation, however. was found unsatisfactory for physicochemical quality as well as microbial decontamination of the sample. It has been generally observed that influence of optimum-dose range of irradiation on the physicochemical qualities was insignificant, which was proved in the organoleptic evaluations on the stored sample.
Effects of Varietal Variation in Barley on
and Malting Quality Characteristics
Lee, Young-Tack ; Lee, Choon-Ki ;
Korean Journal of Food Science and Technology, volume 26, issue 2, 1994, Pages 172~177
This study was conducted to evaluate malt quality characteristics of barley cultivars(2- and 6-rowed barley) grown in Korea. Changes in
content during malting process were also investigated. Two-rowed varieties of barley exhibited considerably higher values in test weight(TW), 1,000 kernel weight (1,000 KW), and % plumpness than six-rowed barley varieties, which obviously influenced the level of malt extract. Six-rowed barley samples had slightly higher levels of
content than two-rowed ones. There were varietal differences in malt quality characteristics and degree of malt modification. During malting process,
content was significantly reduced and the rate of the
degradation was dependent on the variety. Total
content present in raw barley tended to affect wort viscosity. A high correlationship was observed between
content in malt and wort viscosity, suggesting that malt
content was highly associated with malt quality.
The Effect of Germination of Perilla Seed on the Oxidative Stability of the Oil
Kim, Choong-Ki ; Song, Geun-Seoup ; Kwon, Yong-Ju ; Kim, In-Sook ; Lee, Tae-Kyoo ;
Korean Journal of Food Science and Technology, volume 26, issue 2, 1994, Pages 178~183
The fresh perilla seed and tile one-year stored perilla seed were solvent extracted for their oil. On the other hand, the fresh seed and the stored seed were germinated in the dark at
days and then solvent extracted. The above four kinds of perilla oil, that is, the oil from the nongerminated and fresh seed(NFO), the oil from the nongerminated and one-year stored seed (NSO), the oil from the germinated and fresh seed(GFO), and the oil from the germinated and one-year stored seed(GSO) were analyzed with regards to the chemical composition, and the effects of germination of the seed on the oxidative stability of perilla oil were studied. The iodine value and the saponification value were similar in all the perilla oils, but the acid value was increased by germination of the seed. The contents of free fatty acid and diacylglycerol were increased by germination of the seed, while the content of triacylglycerol was decreased. Of the polar lipid components, the content of phosphatidyl ethanolamine was greatly increased by germination of the seed. The contents of total tocopherol of perilla oil from the fresh seed and the one-year stored seed were 494 ppm and 439 ppm, respectively, and by germination of the seed increased to 560 ppm in GFO and 515 ppm in GSO, respectively. Especially a great change in the content of
was observed. The oxidative stability of perilla oil was increased by germination of the seed and the increase was distinct in the case of the one-year stored seed compared with that in the case of the fresh seed.
Comparison of Size Distributions of Rice Flour Measured by Microscope, Sieve, Coulter counter, and Aerodynamic Methods
Kim, Young-Jin ; Kim, Sang-Sook ;
Korean Journal of Food Science and Technology, volume 26, issue 2, 1994, Pages 184~187
Size distributions of rice flour measured by microscope, sieve, Coulter counter (electrozone) and aerodynamic (Aerosizer) methods were compared. Among the particle sizes measured by four methods, those by microscope and sieve were the smallest and the largest, respectively. Difference was found between the particle sizes measured by Coulter counter and aerodynamic methods.
Inhibitory Effect of Rice Extract on the Chemically Induced Mutagenesis
Chun, Hyang-Sook ; Kim, In-Ho ; Kim, Young-Jin ; Kim, Kil-Hwan ;
Korean Journal of Food Science and Technology, volume 26, issue 2, 1994, Pages 188~194
The inhibitory effects of rice extract on mutagenicity induced by 3-amino-1,4-dimethyl-5H-pyrido [4,3-b]indole(Trp-P-1), 3-amino-1-methyl-5H-pyrido [4,3-b]indole(Trp-P-2), sodium azide(SA), 2-nitrofluorene(2NF), mitomycin C(MMC), aflatoxin
and 4-nitroquinoline oxide(4-NQO) were investigated using Salmonella typhimurium reversion assay, SOS chromotest and spore rec-assay. In Salmonella typhimurium reversion assay, methanol extract from brown rice (Illpumbyeo, Japonica variety) showed the highest inhibitory effect among other extracting solvent including hexane, chloroform and water. Methanol extract showed stronger inhibitory effect, above 85%, on indirect-acting mutagens(Trp-P-1, Trp-P-2 and
) than those on direct-acting mutagens(4-NQO, 2NF). In SOS chromotest, methanol extracts showed
effects on SOS function induced by Trp-P-1, Trp-P-2,
and 4-NQO. In spore rec-assay, methanol extracts inhibited the mutagenicity induced by
and MMC. As the concentration of methanol extract increased, inhibitory effect on mutagenicity increased but reached at steady state as inhibition rate of 90% when the concentration was above 5 mg/plate. In inhibitory effects of methanol extracts by various rice varieties, all of 11 varieties turned out to have inhibitory effect on mutagenicity. There was no significant difference (p>0.05) in inhibitory effect of methanol extracts between brown and white rice against Trp-P-1, but showed difference (p<0.05) against 4-NQO.