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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 27, Issue 6 - Dec 1995
Volume 27, Issue 5 - Oct 1995
Volume 27, Issue 4 - Aug 1995
Volume 27, Issue 3 - Jun 1995
Volume 27, Issue 2 - Apr 1995
Volume 27, Issue 1 - Feb 1995
Selecting the target year
Effect of Several Factors on the Characteristics of Six-Vegetable and Fruit Juice
Lee, Kyu-Hee ; Choi, Hee-Sook ; Kim, Woo-Jung ;
Korean Journal of Food Science and Technology, volume 27, issue 4, 1995, Pages 439~444
Preparative conditions and characteristics of six-vegetable and fruit juice were studied for the effects of mixing ratio, heat treatment and addition of sugar, salt and organic acid. The vegetables and fruit used were carrot(Ct), cabbage(Cg), pear(Pr), cucumber(Cr), celery(Cy) and dongchimi(Di). From the sensory results of mixing ratio of three of binary mixtures of Cg-Pr(1:3):Ct-Di(1:4):Cr-Cy(3:1), two ratios of 5.0:2.5:2.5(V-6A) and 6.0:2.0:2.0(V-6B) were suggested optimal for six-vegetable and fruit juice. Addition of 2% sucrose and 0.3% NaCl improved the preference significantly. The pH 4.0 for V-6A and pH 3.5 for V-6B were more prefered when pH was adjusted by citric acid. Heating the juice at
for 100 minutes slightly decreased pH and increased the acidity. Total solids and viscosity were also decreased by heating. All of those changes were more significant in V-6B than V-6A, probably due to lower pH. Heating the juice resulted in a slight decrease in L value and an increase in a and b values. Heating at
caused an increase in moldy flavor and a decrease in fresh vegetable flavor while heating at
for 20 minutes changed them little.
Cytotoxic Effect of the Extract from Acetobacter aceti OLS-001
Lee, Byung-Woo ; Yoo, Yik-Je ; Yoo, Moo-Yung ; Hwang, Woo-Ik ; Choi, Chun-Un ;
Korean Journal of Food Science and Technology, volume 27, issue 4, 1995, Pages 445~448
This study was performed to observe cytotoxic effect of Acetobacter aceti OLS-001 extract against cancer cell lines, including mouse leukemic lymphocyte(P388, L1210) and human rectal(HRT-18) cell. The anticancer substance were prepared by ethanol precipitation of the glass bead extraction combined with hot water of Acetobacter aceti OLS-001. The growth rates of the cancer cells in medium containing Acetobacter aceti extract were inhibited gradually to a significant degree in proportion to the increase of the extract concentration. Morphology of HRT-18 cells in medium containing Acetobacter aceti extract were seen to be shrinked and fragmented.
Quality Changes of Aseptic Packaged Cooked Rice during Storage
Kum, Jun-Seok ; Lee, Chang-Ho ; Lee, Sang-Hyo ; Lee, Hyun-Yu ;
Korean Journal of Food Science and Technology, volume 27, issue 4, 1995, Pages 449~457
Aseptic packaged cooked rice without oxygen absorber and EVOH material was not suitable for good quality during long storage at room temperature. Quality change of aseptic packaged cooked rice with OPP/EVOH/EPL(P-1), PET/EVOH/EPL(P-2) and OPP/EVOH/LLDPE(P-3) for lid material and FX and TSQ for oxygen absorber was observed during storage(60 days) at
. To evaluate quality change of aseptic packaged cooked rice, water content, color, pH, acidity, hardness, and total plate count were measured periodically. The results showed that moisture content was decreased as storage time increased while storage temperature showed no significant effect. P-2 and FX combination had the lowest evaporation of water. L value was decreased as storage time increased while a value increased in all treatment. P-2 and FX combination had the best result for color value. Titratable acidity and pH of P-3 increased up to 20, 5.5, respectively at the end of storage while the other treatment showed no significant effect. Hardness of aseptic packaging of cooked rice was decreased as temperature of storage increased while lid materials and oxygen absorber types showed no significant effect. Result of total plate count showed that there was no detection for
storage temp. while more than
storage temp. at the end of storage. In conclusion, aseptic packaged cooked rice could be stored and distributed for 6 month at room temp. and effect of lid materials on quality change of aseptic packaged cooked rice was more significant than oxygen absorber.
The Effects of Egg White Powder Addition on Acid Production by Lactic Acid Bacteria and Quality of Curd Yogurt
Ko, Young-Tae ;
Korean Journal of Food Science and Technology, volume 27, issue 4, 1995, Pages 458~463
A curd yogurt was prepared from milk added with skim milk powder or egg white powder(EWP). The effects of EWP addition on growth and acid production by lactic acid bacteria in milk were studied. The effects of EWP addition on quality of curd yogurt in point of apparent viscosity, sensory property and volatile aroma compounds were also investigated. Addition of PAT markedly stimulated acid production by lactic acid bacteria and stimulating effect of EWP on acid production was proportional to the amount of addition. Apparent viscosity of curd yogurt added with EWP was generally higher than that of control. Curd yogurt fermented with L. acidophilus showed thixotropic characteristics. Sensory property of curd yogurt added with EWP was evaluated as better than reference sample and sample added with EWP at 2% level was evaluated as better than other samples. Acetone, ethanol, diacetyl, butanol and acetoin were detected by gas chromatographic analysis.
Volatile Flavor Components in Various Edible Portions of Commelina communis L.
Lee, Mie-Soon ; Choi, Hyang-Sook ;
Korean Journal of Food Science and Technology, volume 27, issue 4, 1995, Pages 464~470
Volatile flavor components from various edible portions of Commelina communis L. were collected by simultaneous steam distillation-extraction(SDE) method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography(GC) and combined gas chromatography-mass spectrometry(GC-MS). Eighty nine volatile flavor components, including 33 hydrocarbons, 4 aldehydes, 9 ketones, 23 alcohols, 6 esters, 10 acids and 4 miscellaneous ones were confirmed in whole samples. Twenty three components, including 14 hydrocarbons, 7 alcohols and 2 esters were confirmed in leaves. Six components, including 3 hydrocarbons and 3 alcohols were confirmed in stems, and 18 components, including 13 hydrocarbons, 1 ketone, 3 alcohols and 1 acid were confirmed in roots. The kinds and amounts of volatile flavor components revealed different patterns depending upon various edible portions. Relatively greater numbers of volatile flavor components were identified in leaves compared with other portions of this wild plant.
Extractive Nitrogenous Constituents of Anchovy Sauce and their Quality Standardization
Park, Choon-Kyu ;
Korean Journal of Food Science and Technology, volume 27, issue 4, 1995, Pages 471~477
Extractive nitrogen, free amino acids, oligopeptides, nucleotides and related compounds, quaternary ammonium bases, and guanidino compounds were analyzed to evaluate quality of anchovy sauce. The commercial products contained low proximate composition, extractive nitrogen and other extractive components, than the experimentally prepared anchovy sauce. Both samples, commercial products and experimentally prepared anchovy sauce, were rich in free amino acids, such as glutamic acid, leucine, alanine, lysine, and aspartic acid. The extractive nitrogenous components which consist of total nucleotides and related compounds, total free amino acids, methionine, isoleucine, valine, taurine, tyrosine, histidine, leucine, aspartic acid, cystine, and lysine, showed significant correlation(p<0.01) with extractive nitrogen. Possibly, seven kinds of free amino acids such as methionine, isoleucine, valine, taurine, tyrosine, histidine, and leucine, might be recommend as quality indices of standardization for anchovy sauce.
Oxidative Stability of Wheat germ Lipid and Changes in the Concentration of Carotenoid and Tocopherol during Oxidation
Kim, Hae-Gyoung ; Cheigh, Hong-Sik ;
Korean Journal of Food Science and Technology, volume 27, issue 4, 1995, Pages 478~482
The changes of the lipid composition and of the contents of carotenoid and tocopherol in wheat germ were studied during the storage at
. The contents of triglyceride and free fatty acid were changed from 66% and 7% to 49% and 24% respectively after 30 days. The predominant free fatty acids were lauric acid (29%), palmitic acid (21%) and linoleic acid (20%), however, linoleic acid increased to 30%, lauric acid reduced to 21% after storage of 30 days. The carotenoids in the wheat germ were
, lutein and taraxanthin, and the contents of these were 306, 59, 383 and 356 ng/g wheat germ, respectively. Their contents, however, were reduced to 36, 4, 203 and 149 ng respectively after 20 storage days. Especially, degradation rate of
was 22.5 ng/day. The tocopherol isomers in wheat germ were
, and they reduced from
wheat germ to 35, 32 and
respectively after 20 storage days. The
was degraded by
at this storage condition.
Effect of Gelation Condition on Physical Properties of Yellowfin Sole Gelatin Prepared by Ethanol Fractional Precipitation
Kim, Jin-Soo ; Cho, Soon-Yeong ; Ha, Jin-Hwan ; Lee, Eung-Ho ;
Korean Journal of Food Science and Technology, volume 27, issue 4, 1995, Pages 483~486
With a view to increase utility of ethanol fractionated fish skin gelatin as a food source, the effect of gelation condition on physical properties of the gelatin was investigated. The physical properties of gelatins treated with or without ethanol were improved with a concentration of gelatin increased. The properties such as gel strength, melting point and gelling point of 10% gelatin sol or gel were reached to maximum at pH 6.0 in ethanol treated gelatin and pH 5.0 in non treated one, respectively. Gel strength and melting point of both gelatin gels chilled for long time at low temperature were superior to those of both gelatin gels chilled for short time at high temperature. Gel strength, melting point and gelling point of ethanol treated gelatin gel or sol prepared under optimized gelation conditioning were superior to those of non treated one.
The Comparison and Index Components in Quality of Salt-Fermented Anchovy Sauces
Oh, Kwang-Soo ;
Korean Journal of Food Science and Technology, volume 27, issue 4, 1995, Pages 487~494
To assay the quality of anchovy sauce, 10 kinds of commercial anchovy sauce(CAS) were purchased from markets and traditional anchovy sauce(TAS) were prepared. And their physicochemical-microbial characteristics were compared. The compositions of CAS were as followed; pH
, total nitrogen
, and acidity
. The CAS was lower in pH, smaller in contents of VBN, total-N, amino-N and larger in contents of moisture, salinity than TAS. In Hunter values, CAS was generally lower in L, b values whereas higher in a and
values than TAS. Viable cell counts on 0% NaCl-medium of CAS and TAS were
, and those on 2.5% NaCl-medium were
, respectively. These viable cell counts in CAS and TAS were gradually decreased according to storage time. In composition of extractives, total free amino acid contents of CAS and TAS were
, 12797.9 mg%, and these contents were gradually decreased during storage. The major amino acids were found glutamic acid, alanine and leucine in CAS, and alanine, glutamic acid, leucine and valine in TAS. Also contents of hypoxanthine, TMAO, TMA in CAS and TAS were shown
and 103.7 mg%, 128.8 mg%, 55.8 mg%, respectively. We may conclude from the results of present experiments that parts of tested CAS were somewhat putrefied and there was a great difference in the quality compared with TAS, whereas TAS maintained good conditions for preserving the quality until storage 2 years.
Identification of Psychrotrophic Lactic Acid Bacteria Isolated from Kimchi
So, Myung-Hwan ; Kim, Young-Bae ;
Korean Journal of Food Science and Technology, volume 27, issue 4, 1995, Pages 495~505
The purpose of this study was to identify the psychrotrophic lactic acid bacteria isolated from kimchi, a Korean traditional fermented vegetable food. Thirty isolates of psychrotrophic lactic acid bacteria were isolated randomly from kimchi-A and kimchi-B which were fermented at
for 20 days and 50 days, respectively. Among 30 isolates of lactic acid bacteria isolated from kimchi-A, 14 isolates were identified as Leuconostoc mesenteroides subsp. mesenteroides, 12 as Leuconostoc mesenteroides subsp. dextranicum and 4 as Lactobacillus bavaricus. Among 30 isolates isolated from kimchi-B, 20 isolates were identified as Lactobacillus bavaricus, 3 as Leuconostoc mesenteroides subsp. mesenteroides, 3 as Leuconostoc lactis, 2 as Leuconostoc paramesenteroides and 2 as Lactobacillus homohiochii. Though these strains were identified as above, there were many strains whose sugar fermenting patterns and
producing ability from arginine were inconsistent with those described in Bergey's Manual of Systematic Bacteriology, and some strains identified as Leuconostoc mesenteroides subsp. mesenteroides and Leuconostoc mesenteroides subsp. dextranicum even disclosed such contradictions as the comparisons of sugar fermenting patterns between the strains of different subspecies were much more coincident than those between the same subspecies. As there were difficulties in classifying these psychrotrophic lactic acid bacteria according to the current taxonomic system, further studies were needed to solve these problems.
Cultural Characteristics of Psychrotrophic Lactic Acid Bacteria Isolated from Kimchi
So, Myung-Hwan ; Kim, Young-Bae ;
Korean Journal of Food Science and Technology, volume 27, issue 4, 1995, Pages 506~515
The cultural characteristics of 60 strains of psychrotrophic lactic acid bacteria which were isolated from kimchi, a Korean traditional fermented vegetable food, and identified as Leuconostoc mesenteroides subsp. mesenteroides, Leu. mesenteroides subsp. dextranicum, Leu. paramesenteroides, Leu. lactis, Lactobacillus bavaricus and Lac. homohiochii were tested. All strains grew at
in tomato glucose broth, but not at
. The optimum growth temperature of Leu. mesenteroides and Lactobacillus sp. were
, respectively. All strains of Leu. mesenteroides and Lactobacillus sp. grew at 4.8 and 4.2 of initial pH, but not at 4.0. The final pH of Leu. mesenteroides and Lactobacillus sp. in glucose broth were
, respectively. None of the 60 strains clotted milk nor reduced litmus in litmus milk. All strains of Leu. mesenteroides and Lactobacillus sp. grew in tomato glucose broth containing 7% ethanol or 6.5% NaCl, but not in the broth containing 15% ethanol or 10% NaCl. All strains grew in tomato glucose broth containing 40% bile juice and survived in the artificial gastric juice of pH 3.5. Furthermore, all strains of Leu. mesenteroides survived in the artificial gastric juice of pH 3.0. Since many strains of lactic acid bacteria tested in this study showed differences in several physiological characteristics from those described in Bergey's Manual of Systematic Bacteriology, it was considered that further tests would be necessary to clarify their positions in taxonomic system.
Quality Characteristics of Korean Rice as Brewing Adjunct
Lee, Won-Jong ; Cho, Mi-Kyung ; Chung, Koo-Min ;
Korean Journal of Food Science and Technology, volume 27, issue 4, 1995, Pages 516~519
Seven Korean milled rice samples (5 Japonica, 1 Indica, 1 Commercial) were used to compare the quality of brewing adjunct with that of U.S. IR36(Indica) sample was classified as having higher amylose and protein content and lower starch content than Japonica samples. IR36 sample did not differ from Japonica samples in wort color, wort viscosity, soluble protein, percent extract and sugar composition when it was used as brewing adjunct. Korean milled rice samples did not differ from U.S. sample in soluble protein, wort pH, wort viscosity, but lower in percent extract.
Quality Determination of Shrimp(Penaeus japonicus) during Iced and Frozen Storage
Lee, Young-Chun ; Um, Young-Soo ;
Korean Journal of Food Science and Technology, volume 27, issue 4, 1995, Pages 520~524
ATP related compounds, ammonia, VBN, pH and sensory quality of shrimps were determined to evaluate quality changes during iced and frozen storage. ATP related compounds were determined by HPLC, ammonia by ammonia ion specific electrode, VBN by micro-diffusion method, pH by pH meter, sensory quality by multiple comparison test with 30 panelists. K value of ice stored shrimps gradually increased to 20% for 8 days, and then increased more rapidly, whereas that of frozen stored shrimps increased slowly for 7 months. Ammonia contents in ice stored shrimps increased slowly for 6 days and then rapidly after 8 days storage, whereas that in frozen stored shrimps increased slowly for 8 months. VBN contents in ice stored shrimps increased slowly for 10 days and then rapidly after 12 days. VBN contents in frozen stored shrimps slightly increased for 6 months. Sensory scores of taste and color of shrimps marked lowered values after 6 days storage in ice, and after 6 and 7 months frozen storage, respectively. Sensory flavor scores of stored shrimps had significant correlations with K value, ammonia, pH and VBN. These results indicated that ammonia contents in stored shrimps, rapidly determined by an ammonia electrode, could be used as a quality index of shrimps.
Neural Network Modeling for Bread Baking Process
Kim, Seung-Chan ; Cho, Seong-In ; Chun, Jae-Geun ;
Korean Journal of Food Science and Technology, volume 27, issue 4, 1995, Pages 525~531
Three quality factors of bread during baking process were measured to develop neural network models for bread baking process. Firstly, volume and browning changes during bread baking process were measured using image processing technique and temperature changes inside the bread during process were measured by K-type thermocouples. Relationships among them showed nonlinearity. Secondly, multilayer perception structure with error back propagation learning was used to construct neural network models. Three neural network models for volume, browning, and bread temperature were developed respectively. Developed models showed good performance with predictive error of 4.62% for volume and browning changes after 30 seconds, 7.38% for volume and browning changes after 2 minutes, and 1.09% for temperature change inside the bread respectively.
Effect of Water Activity on the Physicochemical Properties of Sweet Potato Starch during Storage
Baek, Man-Hee ; Shin, Mal-Shick ;
Korean Journal of Food Science and Technology, volume 27, issue 4, 1995, Pages 532~536
Effect of water activity
on the physicochemical properties of sweet potato starch during the storage for 5, 15 and 30 days at
was investigated. Shapes and sizes of starch granules were not changed. X-ray diffraction patterns of the starches appeared equally Ca-crystal structure. Sorption isotherm with storage day was sigmoidal. A slight loss of iodine affinity, increase in water binding capacity, and decrease in swelling power at
occurred as water activities increased. Viscosity pattern under Brabender Amylogram was not significantly changed with water activity, but initial pasting temperature decreased as water activity increased. The viscosity at
, consistency and setback were increased with increasing storage day and water activity.
Changes in Quality of Lettuce During Storage by Immersion-Type Hydrocooling
Jeong, Jin-Woong ; Kim, Byeong-Sam ; Kim, Oni-Woung ; Nahmgung, Bae ; Park, Kee-Jai ;
Korean Journal of Food Science and Technology, volume 27, issue 4, 1995, Pages 537~545
Quality changes of lettuce were studied during storage to investigate the efficiency, cooling properties and the washing and storage effects of immersion-type hydrocooling. As a result of plotting the nondimensionalized lettuce temperature versus cooling time, its cooling rate coefficient was shown to be
. Rate of weight loss was not significantly (p>0.05) different between lettuces with various treatment conditions during storage at
. However, during storage at
, weight loss of hydrocooled lettuce was lower than that of non-treated lettuce after from 10 to 15 days. Especially, The lettuce packed with PE was more effective than that packed with try in terms of packing condition after hydrocooling. Lettuce pretreated with sterilizing agent, packed with PE vinyl film, removed residual water after hydrocooling had lower decaying rate than any other lettuces. Changes of L and b values in hydrocooled lettuce were slower than those of non-treated one. During changes of chlorophyll content, the initial value,
was decreased to
after 25 days of storage at
and within 15 days of storage at
. It could be presumed that the addition of sterilizing agent reduced the initial level of overall total and coliform count and its growth rate during storage. The respiration rate of hydrocooled lettuce at
, which is 10% of those of non-treated lettuce.
Freshness Prolongation of Crisphead Lettuce by Vacuum Cooling and Cold-Chain System
Kim, Byeong-Sam ; Kim, Dong-Chul ; Lee, Se-Eun ; Nahm, Gung-Bae ; Jeong, Jin-Woong ;
Korean Journal of Food Science and Technology, volume 27, issue 4, 1995, Pages 546~554
Vacuum cooling of crisphead lettuce by pilot-scale vacuum cooling apparatus, transportation under the conventional and cold-chain systems and distribution were carried out for its freshness prolongation and application of cold-chain system for fresh fruits and vegetables. Changes in temperatures of crisphead lettuce were also measured during transportation.
value for respiration rate of crisphead lettuce was
and its initial freezing point was
. Cooling the vegetable to
was possible in less than 30 minutes by vacuum cooling. The shelf-life was extended by more than 90% by the combination of vacuum cooling and low temperature distribution.
Effect of the Aloe arborescens Added-Diet on the Cadmium Toxicity in Rat
Kim, Un-Sung ; Lee, Cherl-Ho ; Kim, Seong-Jo ; Lee, Joo-Don ; Moon, Kwang-Hyun ; Baek, Seung-Hwa ;
Korean Journal of Food Science and Technology, volume 27, issue 4, 1995, Pages 555~563
This study was performed to investigate the effect of Aloe arborescens on the cadmium toxicity in rats. Thirty male Sprague-Dawley strains were divided into five groups consisting of a control group, a cadmium treatment group and 3 aloe(0.5%, 0.75%, 1%) treatment groups and observed for 9 weeks. The weight increment of the cadmium and 0.75% aloe group was higher than that of the cadmium treatment group(p<0.01). The food intake did not show the consistency rule among the experimental groups and the decrement tendency of food intake affected by cadmium feeding group. The decrement tendency of water intake affected by cadmium appeared to be suppressed by aloe treatment, especially cadmium and 0.75% aloe treatment group showed the remarkable increment of water intake. The diet efficiency of the control group was the highest among the experimental groups and that of cadmium and 0.75% aloe group was higher than other aloe treatment groups. The weight of each organ did not show consistency among the experimental groups but only the testicle of cadmium and 0.75% aloe treatment group was heavier than that of the control group. The cadmium accumulation was high in order of kidney>liver>spleen>heart>lung>testicle>brain. The cadmium content of the cadmium treatment group was more than that of cadmium and 0.5% aloe group, cadmium and 0.75% aloe group, cadmium and 1% aloe group. The cadmium content of cadmium and 0.75% aloe group was the lowest among other aloe treatment groups. Therefore, cadmium and 0.75% aloe is the most recommendable aloe treatment to eliminate the cadmium accumulated in organ.
Synthetic Conditions of an Aspartame Precursorby Immobilized Thermolysin
Han, Min-Su ; Kim, Woo-Jung ;
Korean Journal of Food Science and Technology, volume 27, issue 4, 1995, Pages 564~570
N-Benzoyl-L-aspartyl-L-phenylalanine methyl ester(BzAPM), a novel aspartame precursor, was investigated for its enzymatic synthesis by immobilized thermolysin using a water-miscible organic solvent system. The substrate used were N-benzoyl-L-aspartic acid(BzAsp) and L-phenylalanine methyl ester (PheOMe). Synthetic conditions such as substrates concentration, temperature, pH, and some metallic ions were varied to study their effects on BzAPM synthesis. The synthetic reaction rate increased linearly as the PheOMe concentration increased at a constant concentration of BzAsp(100 mM), and the maximum reaction rate was obtained at BzAsp concentration of 200 mM when 300 mM PheOMe was used. The optimum pH and temperature were found to be 6.1 and
, respectively. The metallic ions such as
at 5 mM level showed inhibitory effect on BzAPM synthesis, while
ion increased synthesis.
ion was also found to have synergistic effect with
ion. Benzoic acid, L-phenylalanin and NaCl showed inhibitory effect.
Differential Scanning Calorimetry of Skin Collagen
Kim, Young-Ho ; Hong, Sang-Pill ; Yang, Ryung ;
Korean Journal of Food Science and Technology, volume 27, issue 4, 1995, Pages 571~575
were examined by means of DSC to obtain basic information on heat stability of skin tissue collagen. From DSC properties of insoluble collagen on hydration time and moisture content, it was found that moisture content had more effect on structural stability of collagen than hydration time. As moisture content increased,
decreased. DSC properties of acetone dried skin on the variation of age and sex showed higher heat stability in case of male rat and heat stability seemed to be connected with age, as
increased with age. Meanwhile, DSC properties of salt soluble collagen showed higher values in female rat than in male rat, and the
decreased significantly with age in female rat. These results seemed to suggest indirectly that collagen structure varied with age or sex in the same tissue.
The Flow Behavior of Skin Collagen
Kim, Young-Ho ; Park, Eun-Ji ; Yang, Ryung ;
Korean Journal of Food Science and Technology, volume 27, issue 4, 1995, Pages 576~581
To obtain the basic information for the effective use of collagen, the flow behavior of collagen extracted from skin tissue was studied. The viscosity of collagen varied with sex, age and the kinds of collagen by extraction method. Regardless of the kinds of collagen, the viscosity of collagen extracted from
week old rat was relatively high. In case of the same age, the viscosity showed higher in female than in male rat and in acid soluble collagen than in insoluble collagen. The solution of the collagen showed the characteristics of Bingham plastic and thixotropic fluid, and the viscosity varied distinctly with temperature, pH, ethanol concentration and collagen concentration. As collagen concentration increased to 6%, the consistency of acid soluble- and insoluble collagen showed a tendency to increase linearly(r = 0.972 for acid soluble collagen, r = 0.957 for insoluble collagen). In that range of collagen concentration, the increasing velocity of consistency was higher in acid soluble collagen than in insoluble collagen. The consistency of collagen solution was decreased according to temperature rising. In case of acid soluble collagen, the consistency is decreased abruptly between
. According to pH variation, the consistency of acid soluble collagen showed biphasic phenomenon, though the consistency of insoluble collagen was found not to be influenced by pH. The consistency of acid soluble- and insoluble collagen according to ethanol concentration showed high between
of ethanol concentration.
Effect of Moisture Content on Viscosity of Starch Dough
Lee, Boo-Yong ; Lee, Chang-Ho ; Lee, Cherl-Ho ;
Korean Journal of Food Science and Technology, volume 27, issue 4, 1995, Pages 582~592
To measure rheological properties of the starch dough, an Extrusion Capillary Viscometer(ECV) cell was self-made and attached to Instron machine(Model 1140). Apparent viscosities of corn and waxy corn starch doughs were measured and their gelatinization degrees were determined by enzymatic analysis. When corn and waxy corn starch doughs with
moisture content were heated at
, come-up time of the cold point of doughs decreased from 220 sec to 140 sec with increased in the moisture content. In the measurement range of
moisture content and
heating temperature, both corn and waxy corn starch doughs showed pseudoplastic flow behaviors. At the same shear rate, both shear stress and viscosity of starch dough decreased as the moisture content increased. At the moisture content above 44%, the shear stress and viscosity of starch dough decreased as the heating temperature increased from
, but increased as the heating temperature increased from
. When the moisture content increased and heating temperature, the gelatinization degree of starch dough increased from about 10% to about 62%. The gelatinization degree of waxy corn starch dough was
higher than that of corn starch dough under the same gelatinization conditions. The effects of moisture content on the viscosity of starch dough were examined by Arrhenius equation. As the moisture content increased, viscosity of starch dough decreased. But the effect of moisture content was greater in the range of
than in the range of
Effect of Heating Temperature on Viscosity of Starch Dough
Lee, Boo-Yong ; Lee, Chang-Ho ; Lee, Cherl-Ho ;
Korean Journal of Food Science and Technology, volume 27, issue 4, 1995, Pages 593~597
To measure theological properties of the starch dough, an Extrusion Capillary Viscometer(ECV) cell was self-made and attached to Instron machine(Model 1140). Apparent viscosities of corn and waxy corn starch doughs were measured and their gelatinization degrees were determined by enzymatic analysis. The effects of heating temperature on the viscosity of starch dough with
moisture contents were examined in terms of Arrhenius equation. The activation emergy(Ea) of the dough viscosity from the effect of heating temperatures changed from negative(-) to positive(+), as the moisture content increased from 44% to 48% in the corn starch dough and from 44% to 44% in the waxy corn starch dough.
Effects of Mugwort, Onion and Polygalae Radix on the Intestinal Environment of Rats
Lee, Seon-Hwa ; Woo, Sun-Ja ; Koo, Young-Jo ; Shin, Hyun-Kyung ;
Korean Journal of Food Science and Technology, volume 27, issue 4, 1995, Pages 598~604
The contents in large intestine of Sprague Dawley rats fed polygalae radix(Polygala tennuifolia), onion(Allium cepa) and mugwort(Artemisia asiatica)-supplemented diets for 14 days were analysed for changes of major intestinal microflora, activities of
and amounts of putrefactive products such as indole and volatile basic nitrogen. The rats having ingested
mugwort water or ethanol extract-supplemented diets showed a significant increase in intestinal bifido-bacteria and a decrease in clostridia and E. coli (p<0.05). And 10% onion juice group also showed a similar beneficial microflora change. In 5% mugwort powder-supplemented group,
activities in the intestinal contents were lowered, but the changes were not significant. Indole contents and pH in this group were significantly low compared with that of control (p<0.05). However, the activities of
in 5% polygalae radix water extract and 10% onion juice-supplemented group and
mugwort water and ethanol extract-supplemented group were significantly higher than those of control (p<0.05). The intestinal indole contents of rats were significantly increased by feeding diet with water extract of polygalae radix and ethanol extract of mugwort which had brought comparatively large amount of protein in intestine (p<0.05). However, polygalae radix, onion, and mugwort-supplemented group had no effect on volatile basic nitrogen.
Analysis and Quantitation of Di- and Trisaccharides in Native-bee Honeys Using Capillary Gas Chromatography
Kim, Eun-Seon ; Rhee, Chong-Ouk ;
Korean Journal of Food Science and Technology, volume 27, issue 4, 1995, Pages 605~611
Carbohydrase enzymes in honey catalyze transglucosylation reactions which result in the formation of structurally similar oligosaccharides. These oligosaccharides make up a small portion of the total carbohydrates in honey. These minor oligosaccharides in native-bee honeys were identified and quantitated employing trimethylsilylation by capillary Gas Chromatography. The minor oligosaccharides found in honey were eight disaccharides and five trisaccharides. The main oligosaccharide components of honey were erlose, maltose, turanose and sucrose.
Changes in Acid Production, Sensory Properties of Yogurt and Volatile Aroma Compounds during Lactic Fermentation in Milk added with Egg White Powder
Ko, Young-Tae ; Kyung, Hyun-Min ;
Korean Journal of Food Science and Technology, volume 27, issue 4, 1995, Pages 612~617
Changes in titratable acidity, pH, viable cells, sensory properties and volatile aroma compounds of yogurt during lactic fermentation in milk added with egg white powder (EWP) have been studied. Milk added with 1% or 2% (W/V) of EWP was fermented with Lactobacillus acidophilus for 30 hr. Acidity of milk added with EAT increased gradually during lactic fermentation for 30 hr, pH dropped gradually and number of viable cells increased and reached stationary phase at about 9 hr. Addition of EWP significantly stimulated acid production by lactic acid bacteria and stimulating effect of 2% EWP addition on acid production was slightly higher than that of 1% EWP addition. Sensory evaluation showed that optimum fermentation time of yogurt prepared from milk added with 2% of EWP was about 15 hr. Gas chromatographic analysis showed that the amount of acetone and butanol decreased gradually and that of ethanol increased until 30 hr. Diacetyl and acetoin were first detected after 6hr and 9hr, respectively, and then increased until 30 hr.
Computation of Theoretical Maximum Daily Intake and Safety Index of Pesticides by Korean Population
Lee, Su-Rae ; Lee, Mi-Gyung ; Kim, Nam-Hyung ;
Korean Journal of Food Science and Technology, volume 27, issue 4, 1995, Pages 618~624
In order to evaluate the acceptability of Korea and Codex maximum residue limits (MRLs), theoretical maximum daily intake (TMDI) by Korean population was calculated from MRL and food factor and compared with acceptable daily intake (ADI). The percent ratio of TMDI to ADI for 105 pesticides whose MRL was established in Korea was mostly below 80% and 13 pesticides exceeded the ADI. Among 82 pesticides with Codex MRL, 20 items exceeded the ADI. The main causes of exceeding the ADI according to Korea or Codex MRLs were pointed out for 22 items and it was needed to set measures to assure a safety margin.
Properties of Hot-water Extracts and Extract-gels of Starches for Mook
Song, Young-Me ; Chung, Koo-Min ; Lee, Won-Jong ;
Korean Journal of Food Science and Technology, volume 27, issue 4, 1995, Pages 625~630
In order to know the effects of hot-water extracts of starches on gel formation and gel properties, some physicochemical properties and molecular distribution of the extracts were measured. Also, after acid-hydrolysis of starch gels and extract gels, extent of hydrolysis and
, and molecular distribution of hydrolysis-residue were measured. Extraction ratio of grain starches (buckwheat, corn, rice, and wheat) were
. The ratio of acorn and mungbean starches were 11.7 and 13.5%, respectively. Iodine affinity of the extracts was
in starches using for Mook, SM(acorn, buckwheat, and mungbean),
in starches not using for Mook, SNM(corn, rice, and wheat). Blue value was also higher in SM than in SNM.
. of extracts of SM were bigger than those of SNM. In molecular distribution experiment, amylopectin fraction was not found from the extracts except rice starch extract. The extent of acid hydrolysis of the starch gels were
after 60 days, and the extent of the extract gels were
. The extent of hydrolysis of starch gels and extract gels made with SM were lower than those of SNM.
Structure and Properties of Hot-Water Insoluble Rice Starch
Kang, Kil-Jin ; Kim, Kwan ; Kim, Sung-Kon ;
Korean Journal of Food Science and Technology, volume 27, issue 4, 1995, Pages 631~634
Some structural characteristics of hot-water insoluble rice starch [3 varieties of Japonica type and 3 varieties of Tongil type(Japonica-Indica breeding type)]were investigated. The amylose contents of hot-water insoluble starches were 2.7-6.1%. The chain distributions of hot-water insoluble starches were composed of super long chain of above
(31.9-38.7%), B chain of
(12.3-18.0%) and A chain of
(48.5-50.4%). The chain distributions of hot-water insoluble starches and their
dextrin were difference between rice varieties and their were differ from those of amylopectin and their
dextrin. these result suggest that hot-water insolubility of rice starch was showed its characteristic on the varieties and it be responsible for the molecular structure of amylopectin.