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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 28, Issue 6 - Dec 1996
Volume 28, Issue 5 - Oct 1996
Volume 28, Issue 4 - Aug 1996
Volume 28, Issue 3 - Jun 1996
Volume 28, Issue 2 - Apr 1996
Volume 28, Issue 1 - Feb 1996
Selecting the target year
Effects of Aluminum Compounds on Enzyme Activities in the Serum of Rat
Kim, Joong-Man ; Baek, Seung-Hwa ; Han, Sung-Hee ; Shin, Yong-Seo ; Yoon, Tai-Hean ;
Korean Journal of Food Science and Technology, volume 28, issue 5, 1996, Pages 801~805
This study was performed to investigate the effect of serum enzyme activities in rats after administration of aluminum compound. Seventy five male Sprague-Dawley rats were divided into five groups consisting of control,
groups and kept on the diet for 2 weeks. The weight gain increased from 0.53 to 3.35% in
adiministration groups but decreased from 2.82 to 6.16% in
, administration groups as compared to control group. As compared to control group, activities of lactate dehydrogenase (LDH) and aspartate amino transaminase (AST) in serum increased 29.43 to 57.68% and 0.68 to 9.97% in
adiministration groups, and 74.60 to 29.33% and 21.04 to 24.79% in
adiministration groups, respectively. However, alanine amino transminase (ALT) decreased from 12.69 to 25.42% in
adiministration groups and from 24.32 to 39.62% in
administration groups. Cholinesterase activity increased from 28.98 to 12.73% as compared to control group by administration of
and decreased from 3.93 to 14.48% by administration of
Effects of Psychrotrophic Lactic Acid Bacterial Starter on Kimchi Fermentation
So, Myung-Hwan ; Shin, Mi-Yee ; Kim, Young-Bae ;
Korean Journal of Food Science and Technology, volume 28, issue 5, 1996, Pages 806~813
Five strains of psychrotrophic lactic acid bacteria which had been isolated from kimchi were inoculated as kimchi starters, and then their effects were investigated during fermentation at
. The initial numbers of Gram negatives and coliforms in no-starter-inoculated kimchi were
respectively, while these of lactic acid bacteria were only
. Starter-inoculated kimchi showed sharp decreases in Gram negatives and coliforms from initial stage, but no-starter-inoculated kimchi showed slow increases in those bacteria in the early stage, and sharp decreases after 10 days. It took 10 days in no-starter-inoculated kimchi,
days in Leuconostoc-inoculated kimchi and 2 days in Lactobacillus-inoculated kimchi for lactic acid bacteria to reach stationary phase of growth. No-starter-inoculated kimchi required 10 days to reach optimum ripened state, while all starter-inoculated kimchi samples required 4 days. The inoculations of all these starters did not cause over acidifications. Remarkable softening occurred in Leu. dextranicum-inoculated kimchi in 6 days, but did not in the rest. Except the Leu. paramesenteroides-inoculated kimchi, the qualities of Leuconostoc-inoculated kimchi were as good as those of no-starter-inoculated kimchi, but those of Lactobacillus-inoculated kimchi were not so good.
Volatile Flavor Components of Capsella bursa-pastoris as Influenced by Drying Methods
Lee, Mie-Soon ; Choi, Hyang-Sook ;
Korean Journal of Food Science and Technology, volume 28, issue 5, 1996, Pages 814~821
An attempt was made to determine the effects of drying methods including shady air drying, presteamed and shady air drying, microwave drying, and freeze drying on the volatile flavor components of Capsella bursapastoris. Essential oils from the samples were isolated by Simultaneous steam distillation-extraction (SDE) method using diethyl ether as solvent. Concentrated samples were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Respective 30, 18, 29, and 26 volatile flavor components were identified in shady air dried samples, presteamed and shady air dried samples, microwave dried samples, and freeze dried samples. The kinds and amounts of volatile flavor components evidently depended upon the drying methods. Trimethyl sulfide was regarded as the most abundant component in shady air dried samples, dimethyl trisulfide in presteamed and shady air dried samples, and phytol in microwave or freeze dried samples.
Volatile Flavor Components in Various Edible Portions of Capsella bursa-pastoris
Lee, Mie-Soon ; Choi, Hyang-Sook ;
Korean Journal of Food Science and Technology, volume 28, issue 5, 1996, Pages 822~826
Volatile flavor components from various edible portions of Capsella bursa-pastoris 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). Thirty four volatile flavor components, including 12 hydrocarbons, 2 aldehydes, 2 ketones, 5 alcohols, 1 ester, 10 acids and 2 miscellaneous ones were confirmed in whole samples. Thirty one components, including 11 hydrocarbons, 5 aldehydes, 4 ketones, 5 alcohols, 1 esters and 5 miscellaneous ones were confirmed in leaves. Twenty four components, including 5 hydrocarbons, 1 aldehyde, 2 ketones, 6 alcohols, 2 esters, 1 acid and 7 miscellaneous ones 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 roots of these wild plants. The characteristic aroma of Capsella bursa-pastoris appeared to be due to combination of C6 alcohol and acids, terpene alcohol and sulfur containing compounds.
The Effect of Dispersion Medium on Intensity of Volatile Flavor Components and Recovery of Essential Oil from Capsella bursa-pastoris by Steam Distillation
Choi, Hyang-Sook ; Lee, Mie-Soon ;
Korean Journal of Food Science and Technology, volume 28, issue 5, 1996, Pages 827~833
Along with the increased necessity for an efficient utilization of Korean wild edible plants growing in fields and mountains, attempts were made to investigate the patterns of flavor changes accompanied hy various conditions of dispersion medium. The effect of various pH values and concentration of sucrose or NaCl of dispersion medium on volatile flavor patterns was investigated to evaluate the applicability of flavor components extracted from Capsella bursa-pastoris for food industry. Essential oils from this wild plant were isolated by simultaneous steam distillation-extraction (SDE) method using diethyl ether as solvent. Concentrated samples were analyzed s chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Most volatile flavor components of Capsella bursa-pastoris showed good recovery when steam distilled at pH 7 by SDE method. Increasing concentration of sucrose and 15% by NaCl, resulted in greater numbers of identified flavor components from Capsella bursa-pastoris.
Morphological Characteristics of Ginger Depending on Habitat
Chung, Tae-Yon ; Jeong, Mun-Cheol ; Lee, Se-Eun ; Kim, Dong-Chul ; Kim, Oui-Woung ;
Korean Journal of Food Science and Technology, volume 28, issue 5, 1996, Pages 834~840
Flesh gingers harvested domestically in Seosan and Wanju area and imported from China were used to investigate their regional quality characteristics related to morphological properties-weight, maximum length, thickness, no. of branches, whole volume, hardness and surface color. Weights of ginger were mostly distributed in the range of
; 47.6% of Seosan, 67.4% of Wanju and 45.7% of China gingers were in this range. Length and thickness of each gingers were increased with weight increment. The length of Seosan gingers was uniformly distributed overall, and the thickness of domestic products tends to be thinner than China ones. Branch number of domestic gingers was more widely distributed than China ones which had higher values than domestic's in volume. Domestic gingers were relatively harder than china ones, especially Seosan products was hardest among them. The surface color of China gingers was little more brighter than domestic's while domestic gingers were more yellowish. Statistical analyses showed a high correlation among physical properties except surface color and a functional relation between variables.
Changes in Quality of Carrot During Storage by Hydrocooling
Jeong, Jin-Woong ; Kim, Byeong-Sam ; Kim, Oui-Woung ; Nahmgung, Bae ; Lee, Sung-Hyun ;
Korean Journal of Food Science and Technology, volume 28, issue 5, 1996, Pages 841~849
Quality changes in carrot during storage were studied to investigate the efficiency, cooling properties and the washing and storage effects of hydrocooling method. As a result of plotting the nondimensionalized carrot temperature versus cooling time, its cooling rate coefficient was shown
in package condition7. Rate of weight loss and change in moisture content of carrot were not significantly different by treatment conditions during storage at
. During storage at
, however, weight loss of hydrocooled carrot was lower than that of non-treated carrot from the 30th to 40th day. Especially, PE was more effective than tray for packaging hydrocooled carrots. Carrot pretreated wish sterilizing agent, packed with PE vinyl film and with residual water removed after hydrocooling showed a lower decaying-rate than any other carrots. Changes in Hunter L and b values of hydrocooled carrot were slower than those of non-treated one. The carotenoids contents of stored carrot
after 40 days of storage at
and before 20 days of storage at
. It could be presumed that the addition of sterilizing agent reduced the initial level of overall microbial and coliform counts and their growth rate during storage.
Antioxidant Activity of Green Tea Extracts toward Human Low Density Lipoprotein
Park, Chun-Ok ; Jin, Seung-Heun ; Ryu, Beung-Ho ;
Korean Journal of Food Science and Technology, volume 28, issue 5, 1996, Pages 850~858
Green tea leaves 12.5 g were extracted twice with 500 ml boiling water. The green tea extract (GTE) contained 4.67 mg solid. The GTE contained polyphenols sush as 54.12% (-) epicatechin gallate, 26.21% (-) epicatechin, 10.71% epicatechin gallate, 7.09% (-) epicatechin and 1.85% catechin. The GTE inhibited the copper-catalyzed oxidation of human LDL at the concentrations of 50 and
GTE in the presence of
. The electrophoretic mobility of the LDL oxidized in the presence of
was higher than that of the native LDL. The GTE also inhibited LDL oxidation induced by J774, human monocyte-derived macrophages and vascular endotherial cells. The LDL modified by copper or cells was inhibited by human macrophages at a much greater rate than native LDL in the presence of GTE. The GTE was found to be a potent inhibitor of modification of LDL. GTE inhibited the uptake of cell-modified
LDL by macrophages. The formation of conjugated dienes was strongly inhibited in the presence of 50 or
Characterization of Rhamnan Sulfate Purified from Monostroma nitidum
Bin, Jae-Hoon ; Ryu, Beung-Ho ;
Korean Journal of Food Science and Technology, volume 28, issue 5, 1996, Pages 859~864
The rhamnan sulfat extracted from green algae seaweed, Monostroma nitidum was characterized on sugars, sulfate compositions and molecular structure. Rhamnan sulfate was extracted with boiling water, and purified with two steps of cetylpyridinium chloride and ion exchange chromatography. The yield of crude rhamnan sulfate was about 2% from raw material. Rhamnan sulfate fraction, F-4 was composed of 30% rhamnose, 0.9% arabinose, 2.5% xylose, 2% glucose and 32.6% sulfate. Rhamnan sulfate F-4-3 obtained from F-4 fraction was composed of 36.8% rhamnose, 3.6% xylose, 2.7% glucose, 1.4% galactose and 30.8% sulfate. The molecular weight of F-4-3 fraction was estimated as 10,000-10,300 dalton with Sephacryl S-200 gel filtration chromatography.
Effect of Plant Extracts with Superoxide Dismutase-like Activity on Survival of Fruit Flies under Oxidative Stress
Han, Dae-Seok ; Kwak, Jae-Hyock ; Kim, Sang-Hee ; Kim, Seok-Joong ;
Korean Journal of Food Science and Technology, volume 28, issue 5, 1996, Pages 865~869
Biological effect of aqueous extracts of 12 plants which showed superoxide dismutase (SOD)-like activity in vitro was evaluated using Drosophila melanogaster. Survival percentage of the flies was a criterion of effect when the flies were exported to paraquat, which generated superoxide anion radical in vivo. When flies were co-administered with paraquat and aqueous extracts of garlic, lettuce, kiwi, and nameko, they showed no defensive effect against of oxygen toxicity. If flies were exposed to 60 mM paraquat after adaptation to feed containing plant extracts with SOD-like activity for 10 days, however, survival percentage of flies fed with phytochemicals was
while that percentage of flies fed without phytochemical was only 11%. This result indicated that adaptation of flies to plant extracts with SOD-like activity could prevent the flies from oxidative injury. On the other hand, lettuce, kiwi, nameko, onion, persimmon, fern brake and cauliflower showed a reparative effect on an oxidative stress. Dropwort, shiitake, agaric mushroom and broccoli did not show such an effect.
Physicochemical Properties of Chitin and Chitosan Prepared from Lobster Shrimp Shell
Chung, Gea-Hwan ; Kim, Bong-Sub ; Hur, Jong-Wha ; No, Hong-Kyoon ;
Korean Journal of Food Science and Technology, volume 28, issue 5, 1996, Pages 870~876
The physicochemical properties of chitin and chitosan produced from lobster shrimp (Metanephrups thomosonii) shell were investigated. Lobster shrimp chitin contained 6.84% nitrogen, 0.57% fat and 0.32% ash, while chitosan contained 7.52% nitrogen, 0.13% fat and 0.33% ash. Degree of deacetylation and molecular weight of chitosan were 67.5% and
, respectively. Yields of chitin from the shell portion and chitosan from the chitin were 15.7% and 75%, respectively. Chitin and chitosan contained 2.64 and 1.39mg/g of residual amino acids, respectively, with both the most predominant being lysine. Chemical structures of the lobster shrimp chitin and chitosan have been investigated by the IR and solid state
Firming Rates of Cooked Rice Differing in Moisture Contents
Kim, Sung-Kon ; Lee, Ae-Rang ; Lee, Sang-Kyu ; Kim, Kwang-Joong ; Cheon, Ki-Cheol ;
Korean Journal of Food Science and Technology, volume 28, issue 5, 1996, Pages 877~881
The firming rate of cooked rice stored at
were analyzed. The initial and limiting firmness of cooked rice were decreased as the moisture content increased from 57.5 to 69.5%. The firming rate was inversely related to the storage temperature, but was fairly constant at moisture content between
. The activation energy and
value for firming of cooked rice was
and 1.26, respectively. No significant difference in firming rate was observed among rice cultivars.
Changes in Contents of Some Taste Compounds of Dried Mussel and Baby Clam during Storage
Joo, Ok-Soo ; Seo, Kwon-Il ; Lee, Young-Soo ; Lee, Jong-Ho ; Choi, Sang-Do ; Shim, Ki-Hwan ;
Korean Journal of Food Science and Technology, volume 28, issue 5, 1996, Pages 882~887
Some taste compounds such as nucleotide and their related compounds, trimethylamine oxide (TMAO), trimethylamine (TMA) and total creatinine of sea mussel and baby clam during drying at 40, 50 and
and storage at low temperature
and room temperature
were investigated. Six kinds of nucleotide and their related compounds such as adenine triphosphate (ATP), adenine diphosphate (ADP), adenine monophosphate (AMP), inosine, adenosine and hypoxanthine were analyzed. The contents od adenosine in raw sample was high in sea mussel and baby clam. The contents of ATP, ADP and AMP decreased, while those of inosine and hypoxanthine increased during drying and storage periods. The contents of TMAO, TMA and total creatinine were low in sea mussel and baby clam. TMAO and total creatinine decreased but TMA increased during drying and storage periods. The rate of change was high in room temperature storage and for long storage periods than that of low temperature storage and for short storage periods.
The Effect of Low Molecular Weight Chitosan with and without Other Preservatives on the Characteristics of Kimchi during Fermentation
Son, Yu-Mee ; Kim, Kwang-Ok ; Jeon, Dong-Won ; Kyung, Kyu-Hang ;
Korean Journal of Food Science and Technology, volume 28, issue 5, 1996, Pages 888~896
This study was conducted to investigate the preservative effects of low molecular weight chitosan with and without other preservatives on kimchi at
during 12 days of fermentation. The pH and titratable acidity of kimchi with preservatives (PSV) were higher and lower, respectively, than those of control kimchi (CON). The decrease in reducing sugar content was more remarkable in CON than in PSV as the fermentation proceeded. Contents of lactic acid and acetic acid were lower in PSV, especially in kimchi with chitosan dissolved in acetic acid (CH-B) and in the one containing both chitosan and Na-benzoate (CHS) than those in CON. The numbers of total viable cells, Leuconostoc sp. and Lactobacillus plantarum were higher in CON than those in PSV. Sensory firmness and green flavor were significantly lower in CON than in CH-B and CHS. Sourness and staled flavor of CH-B and CHS tended to be lower than those of other kimchi samples.
Shelf-life Prediction of Brown Rice in Laminated Pouch by n-Hexanal and Fatty Acids During Storage
Han, Jae-Gyoung ; Kim, Kwan ; Kang, Kil-Jin ; Kim, Sung-Kon ;
Korean Journal of Food Science and Technology, volume 28, issue 5, 1996, Pages 897~903
The shelf-life of brown rice in laminated film (4-layered) pouch was analyzed at various temperatures
using n-hexanal content and fatty acid composition as a measure of deterioration. The far acidity of brown rice during storage showed sensitive responses at the storage temperature, resulting in the activation energy of 14.07 kcal/mole and
value of 2.22. The fatty acids in the brown rice were myristic, palmitic, stearic, oleic, linoleic and linolenic acid, and oleic acid was the moot predominant. The higher the temperature and the longer the storage periods, the higher the fatty acid contents except linoleic acid. The n-hexanal activation energy was 18.36 kcal/mole, and
value was 2.84. Based on the storage conditions, the shelf-life of brown rice was 80 days by n-hexanal and 60 days by fat acidity at room temperature
Effects of Sugars on the Retrogradation of Rice Flour Gels
Choi, Cha-Ran ; Shin, Mal-Shick ;
Korean Journal of Food Science and Technology, volume 28, issue 5, 1996, Pages 904~909
To investigate effects of sugars on the retrogradation of rice flour gels, sucrose and isomaltooligosaccharide (1, 2, and 5%, w/w on the flour basis were added to 50% Dongjinbyeo rice flour gels and stored at different temperature
far 1, 3 and 6 days. Changes on the degree of retrogradation (DR) of these rice flour gels were measured by α-amylase-iodine method, DSC and X-ray diffractometry. DRs of rice flour gels increased over storage and showed a rapid increase up to 3 days and then decreased thereafter. DRs of rice flour gels with sucrose or oligosaccharide also increased rapidly until 3 day storage but these values were lower than those of rice flour gels without sugar. DRs of rice flour gels with oligosaccharide were lower than those of gels with sucrose. Changes in enthalpy of rice flour gels measured by DSC showed the same tendency with those in DRs of rice flour gels by
method, but varied with sugar levels.
Studies on the Prevention against the Blackening of Ascidian (Halocynthia roretzi) during the Frozen Storage
Park, Choon-Kyu ; Suh, Sang-Bok ;
Korean Journal of Food Science and Technology, volume 28, issue 5, 1996, Pages 910~915
Ascidian muscle was blackened during the frozen storage, so the prevention against blackening was investigated. Low storage temperature and packaging in polyethylene bags delayed the blackening of ascidian muscle during the frozen storage. The blackening was prevented by dipping for
minutes in 3% brine solution containing 0.3% citric acid, packaging in the polyethylene bag, freezing at
for 5 hours and storing at
. Under this condition, the color and the quality of frozen ascidian muscle were nearly not changed for 200 days.
Measurement of Fat Content in Potatochips by Near-infrared Spectroscopy
Bae, Young-Min ; Cho, Seong-In ; Chun, Jae-Geun ;
Korean Journal of Food Science and Technology, volume 28, issue 5, 1996, Pages 916~921
This study was conducted to measure fat contents of potatochips by near infrared spectroscopy (NIRS). Both potatochip powder and potatochips were used to find correlations between the absorbance at certain wavelengths find the fat contents. Based on the correlation analysis, linear regression models predicting the fat contents were developed to predict the fat contents. Artificial neural network (ANN) models were also developed. Predicted values were compared to the measured ones. The regression and the ANN model predicting the fat contents of potatochip powder had determination coefficients of 0.93 and 0.92, and standard errors of prediction (SEP) of 1.29% and 1.17%, respectively. The correlation analysis of potatochips showed that the determination coefficients were low. Therefore, the fat contents of not potatochips but potatochip powder could be measured by NIRS.
Composition of Saponin and Free Sugar of Some White Ginsengs with Processing Conditions
Lee, Boo-Yong ; Kim, Eun-Jeong ; Park, Dong-Jun ; Hong, Seok-In ; Chun, Hyang-Sook ;
Korean Journal of Food Science and Technology, volume 28, issue 5, 1996, Pages 922~927
To analyse components of fresh ginseng and some white ginsengs with different processing conditions, approximate composition, extraction yield, total saponin content and composition and free sugar composition of fresh ginseng, white ginseng, Taeguksam A and Taeguksam B were examined. Yield of hot water extraction was two times higher than that of 80% methanol extraction. Hot water extraction yields of fresh ginseng, white ginseng, Taeguksam A and Taeguksam B were 56.4, 39.9, 42.9 and 46.6%, respectively, while the 80% methanol extraction yields ranged from 15.8% to 21.9%. Total saponin contents of the above were 2.40, 1.73, 1.45 and 1.79%, respectively, with hot water extraction and were 2.15, 2.99, 2.81 and 2.35%, respectively, with 80% methanol extraction. Ginsenoside compositions of the above varied with processing conditions and extraction solvents. Hot water and 80% methanol extracts of fresh and white ginseng composed of fructose, glucose, sucrose and maltose. Rhamnose was detected only in the extract of Taeguksam A and B.
Effects of Heat Treatment and Irradiation on Lipid Hydrolysis and Oxidation of Rice Bran
Hwang, Keum-Taek ; Jung, Soon-Teck ;
Korean Journal of Food Science and Technology, volume 28, issue 5, 1996, Pages 928~934
Rice bran, treated with heat or
, was stored at
and room temperature to determine its lipid stability by monitoring the changes in moisture, free fatty acids (FFA) and peroxide value (POV). Initial moisture content of rice bran was 14% and decreased with time. The higher storage temperature, the more moisture loss. The moisture content became 9% after 80 days of storage at
. The initial FFA of rice bran was 2.5% which increased with time except the samples stored at
. The higher storage temperature, the more FFA was produced, by 9 times the initial FAA after 80 days of storage at
. POV increased about twice the initial value after 80 days of storage at
, and room temperature, and 5 times at
. Rice bran was treated with heat at
and stored for 2 weeks at
: The higher the heat treatment temperature and the longer the heat treatment time, the more moisture was lost. The not show any significant changes. Irradiation at
and subsequent storage for 4 weeks at
caused negligible changes in moisture content. The FFA contents of rice bran irradiated up to 10 kGy were almost similar to these of nonirradiated one when measured just after irradiation. The samples irradiated at 30 kGy were 1.5 times higher in the FFA contents than nonirradiated ones. But there was little influence of irradiation doses on the FFA contents during storage. Irradiation caused the increase in POV of rice bran. resulting in 4 times increase in case of 30 kGy irradiated sample. During the storage, however, the POV of irradiated rice bran decreased significantly.
Analysis of Fermentation Characteristics for Production of Erythritol by Candida sp.
Kim, Seh-Yong ; Park, Sung-Sik ; Jeon, Yeong-Joong ; Seo, Jin-Ho ;
Korean Journal of Food Science and Technology, volume 28, issue 5, 1996, Pages 935~939
A Candida sp. strain was isolated from honeycombs and used to produce erythritol, which was identified by HPLC and gas chromatography-mass spectrometry. This strain grown in the YPD medium containing 100 g/l of glucose was able to produce 21 g/l of erythrtiol without formation of by-products such as glycerol and ethanol. The yield of erythritol production was further improved by growing in the YPD medium containing 300 g/l of sucrose. The maximum erythritol concentration, 80.2 g/l was obtained with an erythritol yield of 0.345 g erythritol/g sucrose and productivity of 0.472 g/l hr.
The Effects of Sulfite Salts on the Shelf-life of Low-salted Myungranjeot (Soused Roe of Alaska Pollack)
Kim, Sang-Moo ;
Korean Journal of Food Science and Technology, volume 28, issue 5, 1996, Pages 940~946
One of the biggest Problems in making jeotkal is the reduction of its shelf-life when lowering the salt content from 20-30% to below 10%. Therefore, in order to extend the shelf-life of the low-salted jeotkal, prior to setting the minimum allowance value of sulfiting agents as food additives for fermented fish products, the preservative effects of sulfite salts on the low-salted myungranjeot (soused roe of Alaska pollack) were studied through various chemical and microbial analyses. The pHs of the low-salted Myungranjeot treated with bisulfite and metasulfite salts rapidly decreased in the biginning of fermentation, while the lactic acid contents increased constantly. Sodium bisulfite and metasulfite enhanced the production of
after 10 day-fermentation, whereas they inhibited the production of VBN, TMA and TBA, and the growth of microorganisms including fungi during fermentation. The estimated shelf-lives of low-salted myungranjeot treated with control, sodium sulfate, sodium bisulfite, and sodium metasulfite on the basis of VBN 50 mg% were about 16, 14, 20 and 24 days, respectively.
Effect of Mushrooms on the Growth of Intestinal Lactic Acid Bacteria
Han, M.J. ; Bae, E.A. ; Rhee, Y.K. ; Kim, D.H. ;
Korean Journal of Food Science and Technology, volume 28, issue 5, 1996, Pages 947~952
The objective of this study was to evaluate the effect of mushrooms on the growth of intestinal lactic acid bacteria. Bifidobacterium breve and the total intestinal flora of human and rats were inoculated in the general anaerobic medium which contained each mushroom water extract. Except Pleurotus ostreatus and Flammulina velutipes, the mushroom extracts induced the growth of lactic acid bacteria by decreasing pH of the broth. The pH decreasing effect was excellent especially with Lentinus edodes, Agarocus bisporus and Coriorus versicolor. This effect was due to the increase in the number of Bifidobacterium in the intestinal bacterid. This growth of lactic acid bacteria effectively inhibited the bacterial enzymes,
and tryptophanase, of intestinal bactetria.
An Enzyme-Linked Immunosorbent Assay for Fumonisins in Corn without Cleanup Procedure
Shon, Dong-Hwa ; Kim, Young-Mok ;
Korean Journal of Food Science and Technology, volume 28, issue 5, 1996, Pages 953~958
A simple and rapid ELISA (enzyme-linked immunosorbent assay) system for fumonisins, a group of potentent carcinogen, was developed. To produce anti-fumonisin B1 (FB1) antibodies, FB1 conjugated to keyhole lympet hemocyanin (KLH) and Freund's adjuvant were immunized into rabbits subcutaneously 3 times. From one of the antisera showing high titer and good competition with the toxin in ELISA, polyclonal antibodies were purified. The cross-reactivities of the antibodies against fumonisin
were 100%, 69%, and 166%, respectively. When competitive direct ELISA established by use of the antibody was applied to the spike test of
onto uncontaminated corns, the assay recovery was unstable unless 75% methanol extracts of corn were diluted to 1/100 with buffer. In that condition the mean ELISA recovery of FB1 from corns spiked
was 67% and stable (coefficient of variation (CV) of each recovery percentage, 3.4%). The results suggest that the ELISA system established in this study needs no cleanup procedure and therefore would be powerful to screen a large number of corn samples contaminated with fumonisins.
Physicochemical Properties and Hydration of Rice on Various Polishing Degrees
Kim, Kyung-Ae ; Jeon, Eun-Ryae ;
Korean Journal of Food Science and Technology, volume 28, issue 5, 1996, Pages 959~964
The physicochemical and gelatinization properties of rice flours, which were prepared by polishing nonwaxy brown rice (Dongjin byeo), depending on polishing degrees were investigated. The contents of protein, ash, lipid and fiber decreased significantly as the degrees of polishing increased and water uptake of rice grains decreased during hydration. When the surface of the soaked rice grains was examined by the SEM, extensive crack formation was observed. The water binding capacities, swelling power and solubility of rice flour increased as the polishing degree increased. By the amylogram, the initial gelatinization temperatures of rice flour decreased as the polishing degree increased and the peak viscosities, the breakdown and consistency of rice flour increased as the polishing degree increased.
A Study of the Physical and Sensory Characteristics of Ginseng Soybean Curd Prepared with Various Coagulants
Kim, Kyung-Tack ; Im, Ji-Soon ; Kim, Sung-Soo ;
Korean Journal of Food Science and Technology, volume 28, issue 5, 1996, Pages 965~969
An investigation was carried out to elucidate the effects of type of ginseng, concentration of ginseng, and type of coagulants on the physical and sensory properties of soybean curd. The textural properties of soybean curd were not influenced by the type of ginseng. Soybean curd coagulated with glucono-delta-lactone (GDL) showed a greater hardness than that coagulated with other coagulants, whereas the former produced a lesser springiness than the latter. The L-value was proportionally reduced by the increase of ginseng level and soybean curd coagulated with
showed the lowest L value. All the curd products prepared with ginseng had a pale yellow color. In the sensory properties, springiness and beany taste of soybean curd linearly decreased as the concentration of ginseng was increased. The concentration of ginseng to improve the acceptability of ginseng soybean curd as determined by the physical and sensory evaluation, was less than 0.25%. The most acceptable ginseng soybean curd was the one coagulated with
. Soybean curd prepared with GDL had the lowest acceptability because of its sour taste and textural properties.
Effect of Cell Density on Xylitol Fermentation by Candida parapsilosis
Kim, Sang-Yong ; Yoon, Sang-Hyun ; Kim, Jung-Min ; Oh, Deok-Kun ;
Korean Journal of Food Science and Technology, volume 28, issue 5, 1996, Pages 970~973
Effect of cell density on the xylitol production from xylose by Candida parapsilosis KFCC 10875 was investigated. The concentrated cells were obtained by centrifugation of culture broth. The xylitol production rate was maximum at the cell concentration of 20 g/l and the specific xylitol production rate decreased when the cell concentration was increased due to oxygen limitation. Effect of the initial concentration of xylose on the xylitol production was also examined using the concentrated cells of 20 g/l. The xylitol production rate, specific xylitol production rate, and xylitol yield from xylose were maximum at 170 g/l xylose. Above 170 g/l xylose, the xylitol production rate was remarkably decreased. The concentrated cells could also be obtained by adjusting the dissolved oxygen (DO) during fermentation. The rapid accumulation of cells up to 20 g/l was achieved by maintaining an increased level of DO during the exponential growth phase and then, for the efficient xylitol production, the DO was changed to a low level in the range of 0.7-1.5%. A fed-batch fermentation of xylose by adjusting the DO level was carried out in a fermentor and the final xylitol concentration of 140 g/l from xylose of 200 g/l could be obtained for 56 h fermentation.
Simultaneous Determination of Glucose and Ethanol of Takju by Biosensor using Dual Cathode Electrode
Park, In-Seon ; Kim, Jung-Ho ; Kim, Tae-Jin ; Kim, Nam-Soo ; Noh, Bong-Soo ;
Korean Journal of Food Science and Technology, volume 28, issue 5, 1996, Pages 974~980
A biosensor was prepared with dual cathode electrode and immobilized enzyme membrane. A nylon net was used for the immobilization of glucose oxidase and alcohol oxidase. The immobilized enzymes were placed on the surface of the electrode which was prepared with one anode and two cathodes as an oxygen electrode. The determination of components by the biosensor was based on the consumption of dissolved oxygen. The optimum condition of this system was 0.1 M potassium phosphate buffer solution, pH 7.5 at
. Glucose and ethanol in takju were simultaneously determined by the biosensor. Comparing with UV-spectrophotometer and gas chromatograph for cross checking, there was a good correlation between the biosensor and the conventional methods. Biosensor with dual cathode electrode required no clarification or pretreatments. It was used for simultaneous determination of glucose and ethanol during the fermentation of takju.
Effect of Kimchi Intake on the Composition of Human Large Intestinal Bacteria
Lee, Ki-Eun ; Choi, Un-Ho ; Ji, Geun-Eog ;
Korean Journal of Food Science and Technology, volume 28, issue 5, 1996, Pages 981~986
We have conducted this study to examine effect of kimchi intake on the composition of human large intestinal bacteria. Two hundred grams of kimchi were administered to 10 healthy young volunteers (20-30 years old) every day for 2 weeks, followed by 2 weeks of non-intake period. The non-intake-intake cycle was repeated for 10 weeks. Except antibiotics and materials which contain live bacteria, subjects were allowed to eat ad libitum. The composition of intestinal microflora (Bacteroides, Bifidobacterium, Escherichia coli, Streptococcus, Lactobacillus, Leuconostoc, Staphylococcus, Clostridium perfringens) was examined a1 the last day of each period.
activities, pH and moisture content of the fecal samples were also measured. During the administration of kimchi, the cell counts of Lactobacillus and Leuconostoc increased significantly (p<0.05), whereas those of other bacteria did not change significantly. The enzyme level of
decreased during kimchi intake (p<0.05). Results indicate that a portion of lactic acid bacteria present in kimchi can pass human stomach and reside in the large intestinal tract.
Growth Factors and
Galactosidase Activities of Bifidobacterium longum ATCC 15707 in Milk and Soymilk
Choi, So-Young ; Kim, Yoo-Kyeong ; Yoon, Sun ;
Korean Journal of Food Science and Technology, volume 28, issue 5, 1996, Pages 987~993
This study was attempted to prepare milk and soymilk containing high number of viable cells of bifidobacteria during the fermentation as well as to establish the optimum condition for bacteria growth. Activity of
produced by bifidobacteria was also determined. Milk and soymilk inoculated with Bifidobacterium longum ATCC 15707 were incubated in a nitrogen-carbon dioxide atmosphere at
for two days. and time courses of pH, acidity, viable cells and effect of growth factors were determined. After two days, pH of milk gradually decreased from 6.81 to 4.84 and pH of soymilk changed from 7.02 to 3.89. The viable cell numbers of bifidobacteria increased constantly in soymilk, while bacterial growth in milk appeared to be delayed after storage of two days. Both of
activities were detected in soymilk, but activity of
was predominant in milk. Fucosyllactose appeared to be a good growth factor in soymilk. During the fermentation of milk, L-cysteine HCl enhanced growth of bifidobacteria at the early stage and fucosyllactose was a good growth factor in the propagations of bifidobacteria from middle stage.