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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 3, Issue 3 - Dec 1971
Volume 3, Issue 2 - Aug 1971
Volume 3, Issue 1 - Apr 1971
Selecting the target year
Studies on Cellulase Induction in Myriococcum albomyces
Chung, Dong-Hyo ;
Korean Journal of Food Science and Technology, volume 3, issue 1, 1971, Pages 1~5
1. Formation of cellulase in Myriococcum albomyces was investigated using shaking culture with addition of CMC or Avicel as an inducer to 5% wheat bran medium. 2. Three different types of cellulase fraction I, fraction II and fraction III in the culture filtrate were purified by elution column chromatography on a DEAE-Sephadex A-25. 3. By the addition of CMC as an inducer, CMCase activity was stronger than that of Avicelase. On the other hand, the addition of Avicel increased Avicelase activity.
Studies on Manufacturing of Gouda Type Cheese by using of Crystalline Mucor Rennin
Yu, Ju-Hyun ; Kim, Yu-Sam ; Hong, Yun-Myung ;
Korean Journal of Food Science and Technology, volume 3, issue 1, 1971, Pages 6~14
Crystalline Mucor rennin and Mucor rennet from Mucor pusillus var. Lindt was compared with Hansen's calf rennet in its properties as a milk clotting enzyme. The method of Gouda type cheese from domestic milk was established by using of Crystalline Mucor rennin and Mucor rennet. The cheese produced by using of Mucor rennet as a milk clotting enzyme sometimes had bitter taste, it can be reduced with using Crystalline Mucor rennin, instead of Mucor rennet. It was also found out that these cheeses could be colored by the pigment from Cape Jasmine which is wildly ubiquitous in Korea.
Studies on the Preservation of Korean Rice by Gamma-radiation (IV) -On the free amino acids contents in gamma-irradiated rice-
Kim Hyong-Soo ; Kim Sung-Kih ; Harn In-Ja ;
Korean Journal of Food Science and Technology, volume 3, issue 1, 1971, Pages 15~18
The Korean rice of Paldal variety was milled, in March, 1969, into brown rice and 92% polished one and each 1.5kg sample was packed in the kraft paper bags. With Co-60 gamma-irradiation, the samples were treated in the various ranges of 500, 800 and 1,000 Krad, and then they were stored at the room temperature. The changes of the contents of free amino acids in the samples were determined by the amino acid autoanalyzer (Yanagimoto, Japan, LC-type). The results obtained in June and October of the year were as follows. 1) In the disinfecting irradiation of rice by the higher doses of 500, 800 and 1,000 Krad, there wasn't any particular distinction between the control lot and irradiated lot in respect to the free amino acid contents. 2) The contents of free amino acids in rice during storage had the decreasing tendencies, and especially prominent in case of glutamic acid.
Studies on the Preservation of Korean Rice by Gamma-radiation (V) -Effects of low temperature storage of gamma-irradiated rice-
Kim, Hyong-Soo ; Kim, Sung-Kih ;
Korean Journal of Food Science and Technology, volume 3, issue 1, 1971, Pages 19~24
The Korean rice, Nonglim # 6 was milled into brown rice and 92% polished one and packed with the kraft paper bags. The sample, bags were irradiated with the respective doses of 30, 50, 600 and 800 Krad and then were stored at
and 75% RH. Changes of fat acidity, amylase activity, viscosity of thus irradiated rice were examined during storage. The results were as follows. 1) Fat acidity increased slightly in the range of
Krad but remarkably in the range of
Krad. However, the rate of increase was low in comparison with the storage under the room temperature. 2) The amylase activity of both the low dose lot and the control decreased in the same rate during the storage. However the high dose lot had more remarkable decrease of the amylase activity from the beginning. 3) The viscosity by Brabender amylogram showed the slightly decreasing tendency in both the low
Krad lot and the control lot of the polished rice powder during storage. On the other hand, the high dose lot of 600 or 800 Krad marked the similar decreasing rate but by far the lower values of the viscosity. 4) The results of the organoleptic test presented no differences between the low dose lot and the control lot, but the high dose lot and the control lot differed significantly only in the color.
Studies on Cellulolytic Enzymes produced by Aspergillus saitoi -(1) Studies on the endocarp remove canning process of mandarine orange syrup-
Lee, Soon-Ae ; Oh, Suk-Hen ; Youn, Jung-Eui ; Lee, Sung-Ho ;
Korean Journal of Food Science and Technology, volume 3, issue 1, 1971, Pages 25~28
To research were procedure condition of cellulase and remove effect of endocarp of mandarine orange from the result obtained it could be summarize as follow. 1. Optimal conditions affecting the production of cellulolytic enzyme of Aspergillus saitoi are followings: optimal temperature
and optimal culture period 3days. 2. When mandarine orange was soaked in 10 fold diluent of enzyme(diluent of enzyme: mandarine orange=2 : 1) and reacted under
for 3.5-4hrs, it was most effective and available to the remove of endocarp, flavour, and lustre important to the canning process of mandarine orange syrup.
Physio-chemical studies on the seed browning in mature green peppers stored at low-temperature (Part 1) -Changes in between-step metabolites and substrates in the seed-browning effect-
Lee, Sung-Woo ;
Korean Journal of Food Science and Technology, volume 3, issue 1, 1971, Pages 29~36
When a low-temperature treatment was given to a small sweet pepper variety Zairaisisi, the seed browning effect appeared soon. This change attracted the studies to determine and discuss the browning metabolites, polyphenolic compounds, and changes in their between-step components. (1) Chlorogenic acids were found as a polyphenolic compound in seed, whereas no flavanol-type polyphenol was observed. (2) There was sharp increase in total polyphenol content and chlorogenic acid with a low-temperature treatment. The contents of these substrates dropped below that of room-temperature treatment after the browning effect took place. (3) A marked increase in between-step metabolites phenylalanine, tyrosine, shikimic acid contents, and thus assumed activated shikimate pathway in this process. (4) It was suggested by determining the effect of specific metabolic inhibition and respiratory inhibitor administrations on enzymes that active biosynthesis of polyphenolic compounds takes place in shikimate pathway with combination of phosphoenolpyruvate and erythrose-4-phosphate connected to TCA cycle jaming after an active EMP pathway was gone through with sugars in pepper seeds at a low-temperature. (5) It was also suggested from the observation of increased K ion flow-out in pepper seeds with a low-temperature treatment that there is an abnormality in the plasma membrance.
Physio-chemical studies on the seed-browning in mature green peppers stored at low-temperature (Part 2) -Changes in enzymatic activity with the seed-browning effect-
Lee, Sung-Woo ;
Korean Journal of Food Science and Technology, volume 3, issue 1, 1971, Pages 37~43
(1) Relatively active polyphenol oxidase influence was seen at
, and the optimal pH level for the enzyme from the seeds of a small type sweet pepper Zairaisisi is 6.5. (2) The starting stage of the brown coloration with low-temperature injuries showed a strong activity of polyphenol oxidase, and the activity drops to 0 as the entire seed became brownish. (3) The browning effect with enzyme solution of polyphenol extracts suggested that the brown coloration continues in vitro even if polyphenol oxidase activity is nil. (4) Although cytochrome oxidase activity dropped when an abnormality occurrs in electron pathways of respiration at the starting stage of the browning with low temperature injuries, there was no marked influence of it on the total respiration, indicating the fact that polyphenol oxidase can take place of terminal oxidase in the compensatory respiration process.
Physio-chemical studies on the seed-browning in mature green peppers stored at low-temperature (Part 3) -The effect of various CA condition on the seed-browning-
Lee, Sung-Woo ;
Korean Journal of Food Science and Technology, volume 3, issue 1, 1971, Pages 44~47
(1) Suppression of the seed browning was observed when 3%
conditions were given to a small-type sweet pepper Zairaisisi stored at various CA conditions of a low temperature. (2) When changes in the total polyphenol content for low temperature storage were determined, the highest peak of polyphenol level appeared later than the control which conceded well with the change of seed out-looks. (3) The seed browning effect of enzyme solution for polyphenol extracts of pepper seeds stored at a low temperature with various CA conditions showed a parallelism to the change in polyphenol oxidase activity. (4) There was no striking influence of various CA conditions on maintaining consistent peroxidase activity of pepper seeds.
Studies on the Shellfish Processing -3. The Pigment Retention and the Water Absorbing Capacity of Dehydrated Mashed Surf Clam Meat Flakes during Dehydration and Storage-
Lee, Eung-Ho ; Han, Bong-Ho ; Hur, Jong-Wha ;
Korean Journal of Food Science and Technology, volume 3, issue 1, 1971, Pages 48~51
The raw surf clam meat was pretreated with BHA, EDTA or
. The pretreated meat was chopped with chopper, and spread the chopped meat on nylon net, and then dehydrated with cabinet type hot air dryer. In the surf clam meat flake process, the pretreating and the copping steps prior to final dehydration improved the pigment retention and texture of the products. The chopping steps prior to dehydration reduced the dehydration time of surf clam meat. The BHA treatment prior to dehydration of mashed surf clam meat had an outstanding effect on the pigment retention during a process of dehydration and storage. The surf dam meat flakes reabsorbed water more rapidly about two times than the dehydrated natural surf clam meat products. The surf clam meat flakes stored for three months in the dark place showed less pigment loss than the exposed ones, and the former reabsorbed water more rapidly than the latter.
Studies on the Shellfish Processing -4. The Changes of Pigment Retention and Water Absorbing Capacity of Dehydrated Surf Clam Meat during Storage-
Lee, Eung-Ho ; Hur, Jong-Wha ; Han, Bong-Ho ;
Korean Journal of Food Science and Technology, volume 3, issue 1, 1971, Pages 52~56
The cooked surf clam meat was treated with BHA or EDTA, and then dehydrated by means of hot-air dehydration or sun drying. The dehydrated products were packed in glass bottle and stored for three months in the dark place. After three month storage, the pigment loss and water absorbing capacity of dehydrated products were compared with those of directly after dehydration. Both of the sun dried and hot-air dehydrated surf clam products showed a great deal of pigment loss during storage. The BHA treatment prior to dehydration of surf clam meat had good effects on the pigment retention, and the EDTA treatment had a weak effect on it during storage. The rate of rehydration of dehydrated surf clam products had markedly decreased during storage. And it could be seen that there was little difference among the rate of rehydration of the BHA or EDTA treated product and untreated one during storage.
Studies on Preparation of a Cheese-like product from Soybean Milk
Kim, Chang-Sik ; Shin, Hyo-Sun ;
Korean Journal of Food Science and Technology, volume 3, issue 1, 1971, Pages 57~63
1) Among five lactic acid bacteria examined, Str. thermophilus and Str. diacetilactis produced remarkably greater amount of acids in soybean milk than Str. lactis, Str. cremoris and L. bulgaricus. 2) Soybean milk and skimmed dry milk were combined in the ratio of 7 : 3 and were carried out in lactic acid fermentation for 24 hours at optimum temperature. The result indicated that the yield of precipitation and protein content of it were the most, the moisture content was the least and curd structure formed was considered too hard. 3) Based on these and other results, following procedure was used for manufacturing: soybean milk and skimmed dry milk were combined in the ratio of 7 : 3, heated at
for 20 min., cooled, added Str. thermophilus as lactic acid starter and incubated for 24 hours and
. The curd was cooked, hooped, and pressed for 24 hours, to the surface of which, Penicillium caseicolum and sodium chloride were spread. During ripening of the curd at
RH for 21 days, Pen. caseicolum was highly developed after 7 days, pH was increased and proteolytie activity has reached to the peak point after 14 days. After 7 days of ripening total water soluble nitrogen, water soluble protein nitrogen and amino acids nitrogen were begun to increase. After 21 days of ripening total water soluble nitrogen, water soluble protein nitrogen and amino-N reached to 52%, 32% and 14% of total nitogen. In the soybean cheese, after 21 days of ripening, 17 or more kinds of amino acids were detected by two-dimentional paper chromatography. The product contained 63.2% of moisture, 17.5% of crude protein, 13.2% of crude fat, 2.8% of crude ash and 2.5% of sodium chloride.
Studies on the Manufacturing of Chungkukjang
Joo, Hyune-Kyu ;
Korean Journal of Food Science and Technology, volume 3, issue 1, 1971, Pages 64~67
The Manufacturing conditions of Chungkukjang were investigated by the use of the soy beans, salt (NaCl) and Bacillus subtilis S.P. In the studies of Chungkukjang Meju protease activity, total acid, free amino nitrogen, optimum times of fermentation and the maturity of Meju were shown the reasonable conditions each at 54 hrs, 24 hrs, between 36 to 42 hrs, between 36 to 42 hrs and at 5 days from the beginning of fermentation. In the studies on the Chungkukjang (Sauce made by meju) the increased amount of free amino nitrogen and total acid were proportional to the increased contents of moisture. The amount of the acid was increased rapidly for 20 day from the beginning and after it slowly. The appropriate content of moisture was 55% in the manufacturing of Chungkukjang.
Studies on the production of lysine by fermentation process (1) -Isolation of lysine producing microorganisms and cultural conditions of lysine accumulation-
Mheen, Tae-Ick ; Kwon, Tai-Wan ;
Korean Journal of Food Science and Technology, volume 3, issue 1, 1971, Pages 68~77
Ninty four strains of lysine producing micro-organisms in culture broth during fermentation have been isolated from soil and other sources. From the comparison of the amounts of lysine produced, 6 strains have been selected as the potentially useful strains, and identified tentatively as Micrococcus sp. (S-16-4), Corynebactcrium sp. (S-27-12, S-281-3, CBY-4) and Brevibacterium sp. (M-6-71, F-629-2), respectively. From the further studies with Corynebacterium sp., S-27-12, its maximum yield was found to be 4mg lysine/ml of synthetic medium, consist of glucose(7.5%), urea(0.6%),
at pH 7.2 and
after 4 days.
An History of the Manufacturing Technology of Korean Native Vinegar. -Referred especially on Vinegars which appeared in Old Texts of Korean Agriculture-
Chang, Chi-Hyun ;
Korean Journal of Food Science and Technology, volume 3, issue 1, 1971, Pages 78~79