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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Korean Journal of Food Science and Technology
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Journal DOI :
Korean Society of Food Science and Technology
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Volume & Issues
Volume 29, Issue 6 - Dec 1997
Volume 29, Issue 5 - Oct 1997
Volume 29, Issue 4 - Aug 1997
Volume 29, Issue 3 - Jun 1997
Volume 29, Issue 2 - Apr 1997
Volume 29, Issue 1 - Feb 1997
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Purification of Complement System-Activating Polysaccharide from Hot Water Extract of Young Stems of Cinnamomum cassia Blume
Kweon, Mee-Hyang ; An, Hyun-Jung ; Shin, Kwang-Soon ; Na, Gyeong-Su ; Sung, Ha-Chin ; Yang, Han-Chul ;
Korean Journal of Food Science and Technology, volume 29, issue 1, 1997, Pages 1~8
A complement system-activating (anti-complementary) polysaccharide was purified from the hot water extract of young stems of Cinnamomum cassia Blume. Crude polysaccharide fraction (CC-1) was prepared from the hot water extract of the young stems followed by methanol-reflux, precipitation with ethanol, dialysis, and lyophilization. The anti-complementary activity of CC-1 was decreased greatly by periodate oxidation, but was not changed by pronase digestion. These suggest that carbohydrate moiety may be related to the activation of complement system. According to its ionic strength CC-1 was fractionated first using cetavlon to give 4 fractions, CC-2, 3, 4 and 5. Among them CC-2 fraction was found to retain the highest activity and yield. CC-2 was separated to an unabsorbed neutral sugar portion (CC-2-I) and seven absorbed acidic sugar fractions
on DEAE-Toyopearl 650C (Cl-). CC-2-III showing higher anti-complementary activity and yield than those of other fractions, was further purified on the gel permeation of Sephadex G-100 and Sepharose CL-6B to CC-2-IIIa-3. CC-2-IIIa-3 was determined to have a homogeneity hy GPC (Sepharose CL-6B) and HPLC. Gel chromatography using standard dextrans gave a value of
for the molecular weight. The purified polysaccharide, CC-2-IIIa-3 consisted of arabinose, xylose, glucose, galactose, galacturonic acid and glucuronic acid in a molar ratio of 5.56 : 3.77 : 1.87 : 1.00 : 5.12 : 3.13 and contained no nitrogen.
Effect of Freezing, Thawing and Blanching on the Pigment of Purple Sweet Potato
Kim, Seon-Jae ; Rhim, Jong-Whan ;
Korean Journal of Food Science and Technology, volume 29, issue 1, 1997, Pages 9~14
The effect of freezing, thawing and blanching on the change of extractable pigment content of purple sweet potato (PSP) was investigated. Freezing at
was more effective than freezing at
, and rapid thawing methods such as microwave heating or hat air blast heating were effective than slow thawing methods such as thawing at
. Inactivation of enzymes, which cause pigment destruction during thawing, by blanching before freezing was necessary to obtain the highest possible amount of extractable pigment from PSP. Microwave blanching for
min or hot air blanching for
min were effective in extracting pigment from PSP.
Effects of Oil Refining Processes on Oxidative Stability and Antioxidative Substances of Sesame Oil
Han, Jin-Suk ; Moon, Soo-Yeun ; Ahn, Seung-Yo ;
Korean Journal of Food Science and Technology, volume 29, issue 1, 1997, Pages 15~20
Changes in antioxidative substances-sesamol, sesamin and sesamolin - and mineral contents of sesame oil during refining processes have been studied to investigate the oxidative stability of oils during the storage at
. Fe, Cu, Mg and Zn were nearly removed from the oil by the degumming process. During storage, the changes of total volatile contents in crude and degummed sesame oil were not noticeable but those in alkali-refined and deodorized sesame oil were increased at early period of the storage. The increases of hexanal and pentanal were most noticeable and their concentration was increased markedly in alkali-refined, bleached and deodorized sesame oil at early period of the storage. During refining processes and storage, sesamin was relatively stable but the content of sesamolin was decreased. The content of sesamol was decreased until alkali-refining process but increased during a bleaching process. The content of sesamolin tended to decrease with increasing of sesamol during storage.
Sensitivity of Color Indicators to Fermentation Products of Kimchi at Various Temperatures
Hong, Seok-In ; Park, Wan-Soo ;
Korean Journal of Food Science and Technology, volume 29, issue 1, 1997, Pages 21~25
Application of the color indicators to kimchi packages was investigated in order to monitor the ripeness of commercial kimchi products during storage and distribution. Kimchi was packed in polypropylene (PP) tray and nylon/cast polypropylene (Ny/CPP) lid where the indicating sachet consisting of
absorbent and chemical dye (bromocresol purple and methyl red) was attached. The ripeness of kimchi during storage at
was measured in terms of pH and titratable acidity (TA), which were compared with Hunter color values of the indicators. The color of bromocresol purple dye turned from light blue to purple, while that of methyl red turned from light yellow to red. Regardless of the storage temperatures, Hunter b values of bromocresol purple type and Hunter a values of methyl red type appeared to be proportional to both the pH and TA values of kimchi. These results suggest that the color indicators be employed as one of the effective techniques for sensing the ripeness of packaged kimchi products without destructing the package.
Hydrolysis of Phosphatidylcholine in Aerosol-OT/Isooctane Reversed Micelles by Phospholipase
Chang, Pahn-Shick ;
Korean Journal of Food Science and Technology, volume 29, issue 1, 1997, Pages 26~31
Bee venom (Apis mellifera) phospholipase
solubilized in reversed micelles containing small amount of water stabilized by surfactant could catalyze the hydrolysis of dipalmitoyl phosphatidylcholine (DPPC). A sensitive and simple high performance liquid chromatographic (HPLC) methodology of phospholipase
assay for the hydrolysis of DPPC was developed. Kinetic analysis of the phospholipase
-catalyzed reaction was found to be possible in reversed micelles. Among the surfactants and organic solvents tested, aerosol-OT and isooctane were most effective for the hydrolysis of DPPC in reversed micelles. Optimal temperature, optimal pH,
and activation energy were determined to be
, 7.0, 8.73 mM, 2.83 units/㎎ protein and 12.31 kcal/mole, respectively. The hydrolysis activity was dependent on water content and maximum activity was obtained at R value (=[water]/[aerosol-OT]) of 10.0.
Evaluation of Lethality by Chemical Marker
Choi, Yang-Mun ; Kim, Hie-Joon ;
Korean Journal of Food Science and Technology, volume 29, issue 1, 1997, Pages 32~37
The rate constants and activation energies for formation of two chemical markers, M-1 and M-2 at sterilization temperatures were determined in a meatball system. Destruction rates for bacterial spores were also determined. The rate constants for M-1 and M-2 formation at
were 0.03 and 0.28 Abs/min, respectively. The activation energies for M-1 and M-2 were 27.9 and 24.6 Cal/mol. M-2 was formed faster than M-1 and reached a maximum and decreased. M-1 formation continued up to 30 min at
and 10 min at
, which makes M-1 a more useful chemical marker for high
values. The D-values for spores (B. stearothermophilus ATCC 12980) at 111, 114.4, 117.7 and
were 7.5, 4.5, 1.9 and 0.58 respectively. At temperatures between 111 and
, there was a liner correlation between destruction of the spores and the M-1 formation. It was difficult to get accurate D-value at
, because almost all spores were dead before temperature at the center of the meatball reached
. These data suggest that the chemical marker should be used to evaluate overprocessing as well as microbial lethality in aseptic processing.
Isolation of Antioxidative Components of Perillae semen
Kim, Yong-Jae ; Kim, Choong-Ki ; Kwon, Yong-Ju ;
Korean Journal of Food Science and Technology, volume 29, issue 1, 1997, Pages 38~43
Free phenolic acids (FPA), soluble phenolic acid esters (SPA) and insoluble-bound phenolic acids (IPA) were extracted from defatted Perillae semen flour and the antioxidative components in FPA extract was separated by column chromatography and HPLC. Total phenolic content of defatted Perillae semen flour was 0.38% as chlorogenic acid and each percent ratio of the content of FPA, SPA and IPA to total phenolic content was 71.1%, 15.8% and 13.1%, respectively. The antioxidative activity was compared by measuring of electron donating ability (EDA) and thiobarbituric acid value (linoleic acid substrates). The FPA extract was showed the highest antioxidative activity among the three kinds of phenolic extracts. The FPA extract showing the highest antioxidative activity was separated by silica gel column chromatography and then the separated fractions were compared in terms of antioxidative activity. The fractions of acetone : methanol (8 : 2) showing the highest antioxidative activity was further separated by HPLC. Five fractions (F-I, F-II, F-III, F-IV and F-V) were observed on the HPLC chromatogram and F-I fraction showed the highest antioxidative activity.
Comparison of Noodle-Related Characteristics of Domestic and Imported Wheat
Lee, Sang-Yang ; Hur, Han-Sun ; Song, Jung-Choon ; Park, Nam-Kyu ; Chung, Woo-Kyung ; Nam, Jung-Hyun ; Chang, Hak-Gil ;
Korean Journal of Food Science and Technology, volume 29, issue 1, 1997, Pages 44~50
Comparative study was performed on noodle characteristics among three domestic wheat varieties (Geurumil, Eunpamil and Alchanmil) and imported one (ASW: Australian Standard White). For the noodle-related characteristics, crude protein, ash and gluten contents were measured, and rheological properties of dough, flour color difference, particle size distribution, cooking properties and sensory properties were evaluated. Crude protein content of Geurumil, Eunpamil and Alchanmil flour were 12.8%, 14.2% and 11.2%, respectively, whereas that of ASW flours was 9.1%. Ash content was the highest in Geurumil (0.56%). The yield of patent flour was the highest in Eunpamil (53.4%) among all the varieties. Higher dough stability with farinogram and maximum viscosity with amylogram were shown in Eunpamil and Alchanmil than those of ASW. The cutting force of cooked noodle from ASW was the lowest maximum, that was measured by texture analyzer. Fairly good color and sensory scores were obtained in cooked noodle of Alchanmil. Studies of noodle-related characteristics indicated that domestic Eunpamil was higher in protein content and flour yield, and Alchanmil was higher dough stability and color, when compared to those of imported ASW. Alchanmil and ASW had good scores in sensory evaluation, especially appearance and color.
Effects of Mustard Seed (Brassica juncea) during Preservation of Soup for Naengmyon
Seo, Kwon-Il ; Kang, Kap-Suk ; Shim, Ki-Hwan ;
Korean Journal of Food Science and Technology, volume 29, issue 1, 1997, Pages 51~56
Effects of mustard seed (Brassica juncea) on the preservation of soup for Naengmyon were investigated, and morphological changes of E. coli treated with extract of mustard seed were examined. Titratable acidity of soup for Naengmyon treated with mustard seed was higher than that of control at initial stage, but became lower than control after 24 hours of preservation. The number of bacteria and E. coli in soup for Naengmyon added with mustard seed was lower than that of control, and the more mustard seed was added, the less bacteria and E. coli were observed. The content of volatile basic nitrogen (VBN) increased during preservation of soup for Naengmyon. The VBN content of soup for Naengmyon added with mustard seed was higher than that of control, and the more mustard seed was added, the lower VBN was detected. Scanning eletron microscopys of E. coli treated with extract of mustard seed showed that cell surface was distorted with shrinked cell mass.
Effect of Organic Acids and Packaging on the Quality of Aster scaber during Storage
Oh, Deog-Hwan ; Ham, Seung-Shi ; Lee, Sang-Young ; Kim, Sang-Heon ; Hong, Jeong-Ki ;
Korean Journal of Food Science and Technology, volume 29, issue 1, 1997, Pages 57~64
The research was investigated to determine the effect of organic acids or packaging methods (PA) either alone or in combination on the quality of Aster scaber during storages. The Aster scaber was treated with organic acids and PA, and stored at different temperature
. Total plate counts, weight loss, color change, and sensory evaluation were evaluated. Both organic acid treatments, PA, and combined treatment had little effect on the inhibition of total plate counts compared to the control (non-treatment). Organic acid treatments showed less weight reduction compared to the control and nitrogen treated package had the least weight reduction, but the combined treatments showed less weight reduction than organic acid treatments or packaging method alone. Organic acid treatments were little different from the control on color change, but nitrogen packages had the least color change, whereas combined treatments were a little reduced, but little different compared to the control or nitrogen packages. The nitrogen packages showed better effects on the sensory evaluation compared to other treatments and the results of sensory evaluation were consistent with that of weight reduction and color change, but not in total counts. All these results showed better effects in
Analysis of the Thermal/Mechanical Energy in Food Extrusion Process
Chung, Moon-Young ; Lee, Seung-Ju ;
Korean Journal of Food Science and Technology, volume 29, issue 1, 1997, Pages 65~71
The energy supplied by motor of extruder, being known mostly to be dissipated as heat, was classified into two kinds of energy: a thermal energy by heat dissipation and a purely mechanical energy. The thermal energy was defined as a energy in terms of temperature rise and the mechanical energy as the motor energy minus the heat dissipated energy. A method to derive the thermal energy and the relative mechanical energy (the mechanical energy calculated regarding the mechanical energy at the lowest screw speed as zero) under the condition of constant barrel temperature was developed by which an extrusion case was analyzed. When extruding com grits with moisture
at low barrel temperature
, the thermal energy slightly increased with increase in the moisture content, whereas the relative mechanical energy increased to a great extent. When increasing the screw speed, the thermal energy was nearly kept constant, whereas the relative mechanical energy largely varied. It is concluded that as the moisture content increases, the role of the mechanical energy becomes more effective than the heat energy dissipated from the motor energy.
Effect of the Energy of Extrusion on the Starch Gelatinization
Chung, Moon-Young ; Lee, Seung-Ju ;
Korean Journal of Food Science and Technology, volume 29, issue 1, 1997, Pages 72~76
The effect of the energy supplied in extrusion on the starch gelatinization was analyzed. The energy needed for extrusion is generated by motor and heater. The motor energy is transformed into a thermal energy by heat dissipation and a mechanical energy, and the heater energy is of a thermal energy. At the low barrel temperature
, it was found out there are two kinds of thermal energy by heat dissipation: one by a powder friction of corn grit with low moisture contents and the other by a viscous dissipation of corn grit with high moisture contents. The dissipated thermal energy by the powder friction was more effective on the starch gelatinization than that by the viscous dissipation. The effect of the mechanical energy was also analyzed in terms of a relative mechanical energy. The gelatinization of corn grit with high moisture contents
largely depended on the change in the relative mechanical energy, whereas that with low moisture contents
hardly depended on it.
Processing Condition of Seasoning Material of the Mixture of Laminaria and Enzyme-Treated Mackerel Meat
Lee, Kang-Ho ; Song, Byung-Kwon ; Jeong, In-Hak ; Hong, Byeong-Il ; Jung, Byung-Chun ; Lee, Dong-Ho ;
Korean Journal of Food Science and Technology, volume 29, issue 1, 1997, Pages 77~81
In order to develop a new type of natural seasoning material combining fish meat with seaweed, a processing method of the mixture of enzyme treated mackerel meat and Laminaria powder was studied. Mackerel meat previously boiled and deboned was treated with proteolytic enzyme to enhance taste of meat by proper hydrolysis. The enzyme-treated meat was dried at
for 4 hrs, and finally mixed with kelp power, moistened in advance, plus binding agents (0.02% calcium carbonate) to aid the formation of pellets by extrusion. Boiled mackerel meat of enzyme treated (0.03% Protease-A) at
for 90 min was adequate to result an increase in 6 times of total free amino acid content and about 10% increase of taste-enhancing amino acids such as glutamic acid, glycine, arginine, lysine.
Characteristics of Fermented Hot Pepper Soybean Paste (Kochujang) Prepared by Liquid Beni-koji
Kang, Seong-Gook ; Park, In-Bae ; Jung, Soon-Teck ;
Korean Journal of Food Science and Technology, volume 29, issue 1, 1997, Pages 82~89
Monascus anka produces biologically active materials, and liquid M. anka koji was employed for preparing fermented hot pepper soybean paste (kochujang). Three kinds of koji (M. anka, Aspergillus oryzae and mixed koji) were used to prepare kochujang, and changes of physicochemical characteristics were examined during fermentation. A. oryzae koji showed the highest
and protease activities; whereas, M. anka koji showed the highest
activity in liquid koji. Water content of kochujang continuously decreased, whereas viscosity increased during fermentation. The water content and viscosity was 46% and
, respectively after 40 days of fermentation. The pH of kochujang with M. anka and/or A. oryzae koji was
in the beginning and was between 4.53 and 4.67 after 40 days of fermentation. L-, a- and b-values decreased rapidly during fermentation until 20 days of fermentation. After 40 days, L- and b-values of kochujang prepared with M. anka koji showed lower values than A. oryzae, and a-value showed higher values as the amount of M. anka koji increased. Ammoniacle nitrogen content continuously increased during fermentation. Amino nitrogen content was the highest, 241.2 ㎎%, and ammoniacle nitrogen was the lowest, 97.2 ㎎%, in kochujang prepared with A. oryzae. However, amino and ammoniacle nitrogen content showed no difference between M. anka and A. oryzae koji kochujang. Kochujang prepared with M. anka koji showed a potential that kochujang can be manufactured lower level of red pepper than previously used.
Effect of rice bran dietary fiber on flour rheology and quality of wet noodles
Kim, Young-Soo ; Ha, Tae-Youl ; Lee, Sang-Hyo ; Lee, Hyun-Yu ;
Korean Journal of Food Science and Technology, volume 29, issue 1, 1997, Pages 90~95
A study was conducted to investigate the effects of rice bran dietary fiber on wheat flour rheology and wet noodle quality. More than 99% of rice bran dietary fiber contained smaller particle size than
. The initial pasting temperature, peak and final viscosities in amylograph, and the water absorption and dough stability in farinograph increased with the increase of rice bran dietary fiber concentration. The lightness values decreased with the increase of rice bran dietary fiber concentration in raw noodles as well as cooked noodles. The addition of rice bran dietary fiber was not effective on the cooked weight and volume of cooked noodles. However, the cooking loss of cooked noodles was the highest in control, and increased with the increase of rice bran dietary fiber concentration. Most of texture parameters (hardness, adhesiveness, gumminess and chewiness) of cooked noodles increased, but the cohesiveness decreased with the increase of rice bran dietary fiber concentration. There were no significant differences in appearance, taste and acceptability of cooked noodles between control and noodles containing 3% and 6% rice bran dietary fiber.
Effect of Carboxymethyl Chitosan on Quality of Fermented Pan Bread
Lee, Kyoung-Hae ; Lee, Young-Chun ;
Korean Journal of Food Science and Technology, volume 29, issue 1, 1997, Pages 96~100
Carboxymethyl chitosan (CMC) was added to pan bread, prepared by the straight-dough method, and its effects on shelf-life, retrogradation, antimicrobial activity, water activity, and sensory quality of pan bread were evaluated. The results of differential scanning calorimetry (DSC) and thermoconstanter analysis for retrogradation indicated that shelf-life of pan bread was significantly extended by addition of CMC. Growth of microorganisms, including bakery molds (Aspergillus, Penicillium, etc.) was significantly inhibited by adding CMC to pan bread. Sensory color, off-flavor and overall acceptability of pan bread were stable during storage. However, sensory texture of control was significantly different from that of sample with added CMC.
Characteristics of Germinated Rice as a Potential Raw Material for Sikhe Production
Kim, Suk-Shin ; Lee, Won-Jong ;
Korean Journal of Food Science and Technology, volume 29, issue 1, 1997, Pages 101~106
This study was carried out to examine the possibility of using brown rice or paddy as raw materials for sikhe. Brown rice and paddy were soaked in water at
for 2 days and then germinated at
for upto 10 days. The higher the germination temperature, the higher the germination speed, the increase of
activity, and the increase of extract amount and its sugar content. The viscosity of extract rapidly decreased first and then slightly increased during germination. The activities of
of germinated brown rice and paddy were much smaller than those of germinated barley; however, the extract amount and its sugar content of germinated brown rice and paddy were similar to those of germinated barley. The germinated brown rice can be used for sikhe not as a saccharifying agent but as a substitute for white rice.
Effect of Apple Dietary Fiber on the in vitro Growth of Intestinal Bacteria
Lee, Hyeon-Ah ; Lee, Sang-Sun ; Shin, Hyun-Kyung ;
Korean Journal of Food Science and Technology, volume 29, issue 1, 1997, Pages 107~114
Various fractions of apple fibers such as crude pulp, total dietary fiber, soluble dietary fiber, and insoluble dietary fiber were prepared and added to the proteose peptone-yeast extract-fildes (PYF) media to see their effects on the growth of type cultures of intestinal bacteria. Most microbes tested in this experiment grew well in PYF media with the soluble dietary fiber of apple than with the insoluble dietary fiber. Especially Bifidobacterium species such as B. adolescentis, B. animalis, B. infantis, B. longum, B. thermophilum showed higher growth in PYF media containing the soluble dietary fiber than other fiber fractions. However, pectin-added media didn't promote the growth of most microbes used in the experiment. In the in vitro mixed culture using rat feces as starter, the addition of the soluble dietary fiber or pectin to the basal medium showed larger proportion of Bifidobacterium species in total bacteria than that of glucose.
pH, Titratable Acidity, Glucose Content, Viable Cell Counting and Sensory Evaluation of Bifidobacterium longum ATCC 15707 Containing Milk and Soymilk During Cold Storage
Choi, So-Young ; Yoon, Sun ;
Korean Journal of Food Science and Technology, volume 29, issue 1, 1997, Pages 115~119
The chemical and microbial properties and acceptability of milk and soymilk inoculated with Bifidobacterium were studied at each storage time (0, 5, 10, 15, 20, 25, and 30 days). Soymilk, milk, low-heat milk, low-fat milk, non-fat dry milk with Bifidobacterium longum ATCC 15707 were incubated in a nitrogen-carbon dioxide atmosphere at
for 30 days. pH and acidity of all the samples were in the range of
for 30 days, respectively. The viable cell numbers in non-fat dry milk reached above
after 15 days. The glucose content in soymilk was
at 10 days of storage. Milk and soymilk containing B. longum at
were found to be different in taste, odor, off-flavor at each storage time (0, 2, 4, 6, 8, and 10 days). Sensory scores indicated that milk containing bifidobacteria was poorly affected by the storage time, but milk at 4 days of storage was quite close in odor and off-flavor to milk with storage time 0. Soymilk containing bifidobacteria at 2 and 4 days of storage had significantly higher acceptability of taste than soymilk with storage time 0.
Effects of Ganoderma lucidum Extract on Production of Fatty Acids by Rhodotorula glutinis
Joo, Hyun-Kyu ; Park, Woo-Chul ; Sa, Tong-Min ; Lee, Young-Tack ; Yun, Choong-Hyo ;
Korean Journal of Food Science and Technology, volume 29, issue 1, 1997, Pages 120~125
Rhodotorula glutinis was inoculated in the medium containing 0 (
), 0.01 (
), 0.1 (
) and 1.0% (
) Ganodoma lucidum extract and incubated in a shaking incubator at
for 8 days and the cell growth, sugarity, lipid content, and fatty acid composition were measured to investigate the effects of G. lucidum extract on the growth and biosynthesis of fatty acids by oleaginous yeast, Rhodotorula glutinis. After the 8 day incubation, the cell growth of
increased 1.6, 1.7 and 2.1 times, respectively, than that of
. Sugar consumption of incubating medium was decreased but the crude lipid content in R. glutinis was increased with increase of the amount of G. Lucidum extract. Myristic, palmitic, stearic, oleic and linoleic acids were identified by GC as the major fatty acids in the crude lipid produced by R. glutinis and the content of unsaturated fatty acids (38.6 mg/g) was greater than that of saturated fatty acids (22.3 mg/g). As the G. lucidum extract concentration increased, fatty acids contents were increased except myristic acid, and the most increase occurred at the addition of 0.1% while they were considerably decreased in the case of the addition of 1.0% G. lucidum extract.
Enhancement of Cultivation Efficiency of Bifidobacterium longum Using Calcium Carbonate Buffer System
Lee, Ki-Yong ; Hwang, In-Bum ; Heo, Tae-Ryeon ;
Korean Journal of Food Science and Technology, volume 29, issue 1, 1997, Pages 126~132
Calcium carbonate (
) immobilized with alginate was studied as buffer system to enhance the cultivation efficiency of Bifidobacterium longum (ATCC 15707) which is inhibited at low pH. To test the bufferring effect of the immobilized
beads, pH value in each modified trypticase-proteose peptone-yeast (TPY) broth which is adjusted to pH 4.0 with acetic acid, lactic acid and complex solution of acetic and lactic acid, 3:2 (M:M) was tested by concentration of
bead and reaction time. The bufferring effect of
bead became higher with increasing the amount of
bead in the acidic solution. The growth rate of bifidobacteria and bufferring effect were examined in relation to the amount of
bead and concentration of glucose in the modified TPY media. The growth rate of bifidobacteria and bufferring effect were increased with increasing the amount of
bead and concentration of glucose. Also, the exponential time of bifidobacteria became longer with increasing the amount of
bead and concentration of glucose in the modified TPY media. When we observed the growth rate of bifidobacteria by the method of pH-controlled culture and
buffer system, the
buffer system was more effective than that of pH-controlled culture. Therefore, this
buffer system may be useful as a method to enhance of the cultivation efficiency of bifidobacteria.
Effects of Yeast Fermentation on the Production of Soy-oilgosaccharides from Bean Cooking Water
Ku, Kyung-Hyung ; Park, Dong-June ; Mok, Chul-Kyoon ;
Korean Journal of Food Science and Technology, volume 29, issue 1, 1997, Pages 133~137
Bean cooking water was used as a raw material for the production of soy-oligosaccharides. To maximize the yield of the physiologically functional oligosaccharides such as raffinose and stachyose, a fermentation process was introduced to reduce sucrose content. Yeast strains utilizing sucrose, but scarcely affecting the raffinose and stachyose for the growth were initially selected to reduce the sucrose content in the bean cooking water. The selected strains were Saccharomyces cerevisiae ATCC 9763, S. cerevisiae KCTC 7039 and Hansenula anomala KFRI 626. Bean cooking water with 2% inoculation volume of these yeasts was fermented until 48 hrs, respectively. The results of sugar analysis according to the fermentation time showed, bean cooking water treated with S. cerevisiae KCTC 7039 and H. anomala KFRI 626 used almost sucrose without decreasing stachyose for the growth.
Properties of Biopolymer YU-122 from Metarrhizium anisopliae (Metschn.) Sorok
Choi, Yong-Suk ; Ohk, Seung-Ho ; Yu, Ju-Hyun ; Bai, Dong-Hoon ;
Korean Journal of Food Science and Technology, volume 29, issue 1, 1997, Pages 138~144
A new biopolymer YU-122 from Metarrhizium anisopliae (Metschn.) Sorok consisting of glucose and galactose was tested for its physical properties and flow behavior characteristics. Xanthan gum showed slightly higher viscosity than biopolymer YU-122. Viscosity of biopolymer YU-122 at various pHs and temperatures was also tested. The viscosity of biopolymer YU-122 was very stable up to pH 11 and
, indicating that it has a great possibility for the application such as food additives, emulsifier, and drug release agents. Flow behavior index (n) from Power Law equation is 0.173. Biopolymer YU-122 solution was a pseudoplastic non-Newtonian fluid, which indicated that it had one or more side chains. When biopolymer YU-122 was used as a emulsifier, it stabilized the emulsion up to 120 hours, which was much better than xanthan gum. The biopolymer YU-122 could form an excellent but less clear film compared with xanthan and pullulan.
Lipoxygenase Activity of Milled Fractions from Brown Rice
Kim, Ki-Joong ; Rhee, Chong-Ouk ;
Korean Journal of Food Science and Technology, volume 29, issue 1, 1997, Pages 145~149
Lipoxygenase activity from brown rice varieties (Tongjinbyeo, Kumohbyeo and Kanchukbyeo) was investigated using spectrophotometric method. In all three varieties, there was an increase in the enzyme activity with the reaction time. Enzyme activity was tested at different concentration of the substrate. The
values of Tongjin, Kumoh and Kanchukbyeo were 57.89, 19.85 and 31.38 units/mg protein and 0.054, 0.045 and 0.035 mM. The study of lipoxygenase activity at different pH levels showed that all the varieties had maximal activities around
. The enzyme activity and specific activity on milled fractions of different brown rice varieties, fraction II was superior to the other fractions and fraction IV was inferior to the other fractions. As the result of microwave heating for 0, 30, 60 and 90 sec, the enzyme activity and specific activity of all the varieties were decreased by the elapse of heating time.
Selection of Mixed Lactic Acid Bacteria for Optimal Sponge Fermentation of Soda Cracker
Kim, Sang-Yong ; Lee, Byung-Don ; Kim, Jung-Min ; Lim, Dong-Joon ; Kim, Woo-Jung ; Oh, Deok-Kun ;
Korean Journal of Food Science and Technology, volume 29, issue 1, 1997, Pages 150~155
The twenty strains of Lactobacillus genus were tested for the optimal sponge fermentation of soda cracker. The six strains such as L. brevis, L. delbrueckii, L. fermentum, L. leichmanii, L. plantarum and L. sanfrancisco were selected because these strains did not smell off-flavor and showed the high value of TTA (total titrable acidity) after the fermentation. The selected strains consisted of the five strains of L. brevis, L. delbrueckii, L. fermentum, L. leichmanii and L. plantarum that mainly inhabited soda clacker and L. sanfrancisco that existed in San Francisco bread. The lactic acid bacteria were inoculated to the medium containing 10% wheat flour and then pH, TTA, acetic acid and lactic acid were measured during the sponge fermentation. The four strains of L. brevis, L. delbrueckii, L. fermentum and L. plantarum were used for the mixed lactic acid bacteria of sponge fermentation because the TTAs of L. brevis, L. fermentum and L. plantarum were higher than those of other lactic acid bacteria and L. delbrueckii rapidly produced organic acids and a large amount of acetic acid. Among the combination of L. brevis, L. fermentum, L. delbrueckii and L. plantarum, the mixed lactic acid bacteria of L. brevis, L. fermentum and L. plantarum showed the highest TTA, the lowest pH and the largest amount of acetic acid. Therefore, the mixed lactic acid bacteria of L. brevis, L. fermentum and L. plantarum were used for optimal sponge fermentation of soda cracker.
Screening of Inhibitory Activity of Edible Mushrooms on the Monoamine Oxidase
Hwang, Keum-Hee ; Kim, Hyun-Ku ; Han, Yong-Nam ;
Korean Journal of Food Science and Technology, volume 29, issue 1, 1997, Pages 156~160
The monoamine oxidase (MAO, EC 220.127.116.11) plays a central role in the metabolism of many amines including the neurotransmitter monoamines. MAO is a flavoprotein found exclusively in the mitochondrial outer membrane, occuring in the MAO-A and MAO-B subtypes. MAO-A deaminates serotonin and noradrenaline much better than phenethylamine (PEA) or benzylamine (BA), and is preferentially inhibited by clorgyline, whereas MAO-B prefers PEA and BA as substrates and is preferentially inhibited by deprenyl. MAO inhibitors were among the first drugs used in the treatment of depression, and it is known to be the inhibition of MAO-A which is important for the antidepressant effect of MAO inhibitors. For the purpose of evaluating MAO inhibitory activities from natural resources, three kinds of edible mushrooms were screened by tracing the inhibitory activities against rat brain mitochondrial MAO-A, utilizing serotonin as a substrate and rat liver mitochondrial MAO-B utilizing benzylamine as a substrate. Among the tested mushrooms, Ganoderma lucidium and Lentinus edodes showed the weak inhibitory activities against MAO-B.
Inhibitory Activity of Edible Mushrooms on the Tissue Thromboplastin (Tissue Factor)
Hwang, Keum-Hee ; Kim, Hyun-Ku ; Han, Yong-Nam ;
Korean Journal of Food Science and Technology, volume 29, issue 1, 1997, Pages 161~166
Tissue thromboplastin (tissue factor), a membrane bound glycoprotein is an important initiating factor in blood coagulation cascade, which leads to the formation of thrombin by activating both factor X and IX. Activation of blood coagulation by TF is essential for blood injury, and stimulates the blood coagulation in myocardial infarction, cancer and blood coagulatory diseases. High density lipoprotein, apolipoprotein A-II were known to be biological TF inhibitors. Recently, studies on search for TF inhibitors from natural products have been active in Korea. Among the edible mushrooms screened for inhibitory activities on the TF, Lentinus edodes showed the most strong activity, followd by Agaricus bisporus and Ganoderma lucidium. And the fractionation of the above mushrooms with the chloroform (
) and ethylacetate (EtOAc) was done and evaluated for the inhibitory activities on TF. In Ganoderma lucidium,
layer were not active, but EtOAc fraction exhibited a strong inhibitory activity on TF and the
. In the case of Agaricus bisporus, there were no inhibitory activities on the TF in all of the fractions.
layer of Lentinus edodes did not show inhibition on the TF but EtOAc fraction showed strong inhibition on the TF, and the
Effects of Combined Preparation (DWP715) Containing Alaska pollack Extract, Maltol, Ascorbic Acid and Nicotinamide on Decreasing of Blood Alcohol Concentration, Anti- fatigue and Anti-oxidation
Cho, Jae-Youl ; Kim, Ae-Ra ; Yeon, Je-Duk ; Lim, Seung-Wook ; Lee, Jae-Hwi ; Yoo, Eun-Sook ; Yu, Young-Hyo ; Park, Myung-Hwan ;
Korean Journal of Food Science and Technology, volume 29, issue 1, 1997, Pages 167~172
Effect of combined preparation (DWP715) containing Alaska pollack extract, maltol, ascorbic acid and nicotinamide on decreasing of blood alcohol was evaluated in human blood. Treatment of DWP715 prior to administration of 25% alcohol (100 mL) decreased alcohol concentration in blood and showed significant difference after 2 hours. The pharmacokinetic parameters such as area under the concentration-time curve (AUC),
were also decreased and delayed when compared with control values. Effects of DWP715 on anti-fatigue and anti-oxidation activities were also studied in the restraint stress model using various parameters (GOT, GPT, LDH values and organ weights) on mild condition and examined through the content of lipid peroxide induced by 2%
in mouse livers. While GPT level, thymus and adrenal weight were not influenced by DWP715 dosing, LDH, GOT level and spleen weight used as a parameter against fatigue and stress states were recovered almost to the nomal level. Furthermore, lipid peroxidation due to
was significantly inhibited by DWP715 treatment. These results suggest that DWP715 seems to metabolize the blood alcohol rapidly and to restore the damaged liver and fatigue conditions which was caused by alcohol metabolism to normal condition.
Inhibition Effect against Tyrosinase of Condensed Tannins from Korean Green Tea
Kim, Jin-Ku ; Cha, Woen-Seup ; Park, Joon-Hee ; Oh, Sang-Lyong ; Cho, Young-Je ; Chun, Sung-Sook ; Choi, Cheong ;
Korean Journal of Food Science and Technology, volume 29, issue 1, 1997, Pages 173~177
For the utilizing of tannins in the functional foods and natural inhibitor against browning reaction by tyrosinase in foods, inhibition effect against tyrosinase of tannins from Korean green tea was determined. Acetone extract from Korean green tea showed inhibition effect against tyrosinase. The gallocatechin compounds showed higher inhibition effect than the catechin compounds. In terms of stereo isomers, (-)-epicatechin compounds had higher inhibition effect than the (+)-catechin compounds. The monomer had higher inhibition effect than the dimer.
The Effect of Various Rice Bran Extracts on the Lipid Contents of Serum and Liver in Rat Fed with High Fat Diet
Ha, Tae-Youl ; Lee, Sang-Hyo ; Lee, Hyun-Yu ;
Korean Journal of Food Science and Technology, volume 29, issue 1, 1997, Pages 178~182
The effect of various rice bran extracts such as water extracts (RBW), methanol extracts (RBM) and protein-fiber extracts (RPDF) on serum and liver lipid contents were investigated in rats fed with high-fat diet for 4 weeks. The increases of body weights in RPDF group were lower than those of control group. Serum total cholesterol concentrations were significantly decreased in RPDF group compared with control group. The contents of liver lipid in all three experimental groups were decreased compared to control group. Especially, total cholesterol contents of liver in RPDF group were significantly lower than those in control group. Compared to control group, the levels of thiobarbituric acid reactive substance in the livers of rats in all experimental groups were significantly reduced, but there was no significant difference among the three experimental groups.
Analysis of 1,3-dichloro-2-propanol and 3-chloro-1,2-propanediol by Solid Phase Extraction
Chae, Hee-Jeong ; In, Man-Jin ; Kim, Min-Hong ; Han, Keum-Soo ;
Korean Journal of Food Science and Technology, volume 29, issue 1, 1997, Pages 183~187
The analytical conditions of 1,3-dichloro-2-propanol (DCP) and 3-chloro-1,2-propanediol (MCPD) by solid phase extraction were optimized to improve recovery. Selected-ion monitoring technique which was used for GC-MS analysis of both compounds gave substantially higher sensitivity. The detection limits of DCP and MCPD were 25 and 50 ppb, respectively. The effects of extraction column type, elution solvent and salt concentration on recovery were examined. A normal phase column was better than a reverse phase column in solid phase extraction of DCP and MCPD. It was explained in terms of polarity relationship of solvent-solute-solid phase. A maximum recovery was obtained at the salt concentration of 20% (w/v). Water-immiscible and chloropropanol-soluble solvents such as chloroform, diethyl ether, hexane and ethyl acetate were tested for elution solvent. Hexane and ethyl acetate were the most suitable solvents for the extraction of DCP and MCPD, respectively. High recovery better than 95% was obtained with the selected solvents.