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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 31, Issue 6 - Dec 1999
Volume 31, Issue 5 - Oct 1999
Volume 31, Issue 4 - Aug 1999
Volume 31, Issue 3 - Jun 1999
Volume 31, Issue 2 - Apr 1999
Volume 31, Issue 1 - Feb 1999
Selecting the target year
Determination of Antioxidants Contents in Various Plants Used as Tea Materials
Kim, Mee-Hye ; Kim, Myung-Chul ; Park, Jong-Seok ; Park, Eun-Ji ; Lee, Jong-Ok ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 273~279
Forty plants used as tea materials were chosen for determining the contents of total phenolics, selenium (Se),
and ascorbate. Total phenolics and ascorbate contents were analyzed colorimetrically. The Se contents were measured by hydride-atomic absorption spectrometry. The contents of
were simultaneously determined by high performance liquid chromatography using separate detectors, UV for
and FL for
analyses. The contents of these antioxidants were as follows (per 100 g dry plant); Contents of total phenolics in green tea leaf, black tea leaf, oolong tea leaf and instant coffee were about 7 g and the Se contents in corni fructus and arrowroot were found to be about
, which were the highest among all plants used. Contents of
in eucommiae cortex, persimmon leaf and green tea leaf were 8587, 6222 and
respectively. The persimon leaf contained the highest
content (33 mg) and then followed by eucommiae cortex (26 mg), green tea leaf (16 mg) and black tea leaf (13 mg) in order. Ascorbate contents were found to be high in green tea leaf (199 mg) and black tea leaf (117 mg).
Effect of Liposome on the Stabilization of Ascorbic Acid
Lee, Yu-Weon ; Hwang, Yong-Il ; Lee, Seung-Cheol ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 280~284
To overcome unstability of ascorbic acid, liposome was used to encapsulate it. Ascorbic acid was encapsulated with 46.8% efficiency inside soybean phosphatidyl choline liposomes by the dehydration-rehydration method. Stability of encapsulated ascorbic acid in liposome was enhanced compared to that in free aqueous solution. For example, most of ascorbic acid in acetate buffer (pH 5.0) was oxidized after 7 days, however, that in liposome was remained as reduced form with 22.8% after 40 days at same conditions. These results mean that encapsulation of ascorbic acid in liposome could provide protection tool for improvement in shelf life.
A Study on Quick Quantitative Analyzing Method of Sorbic and Benzoic Acids in Doenjang by Gas Chromatography
Park, Kwang-Ja ; Lee, Si-Kyung ; Kim, Nam-Dae ; Cho, Nam-Ji ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 285~292
An analytical method applicable to quality control and its optimum conditions were studied for rapid and efficient analysis of sorbic and benzoic acids used as preservatives in the commercial soybean paste. In gas chromatographic analysis of sorbic and benzoic acids, the application of HP-FFAP (acid modified polyethylene) wide bore column improved the separation ability significantly. By setting the oven temperature of GC to
, the total elapsed time for quantitative analysis was also reduced to the level required in using packed column. By extracting sorbic and benzoic acids from soybean paste with an automatic steam distillation device, the elapsed time for analysis was reduced by 80% more compared to using conventional steam distillation method. The recoveries of sorbic and benzoic acids by the automatic steam distillation were 98.1% and 99.9%, respectively. The sorbic acid was found in 3 samples of 14 commercial soybean pastes, of which contents were
of benzoic acid was found in all the samples.
Flavor Composition of Garlic from Different Area
Shin, Dong-Bin ; Seog, Ho-Moon ; Kim, Ji-Hyun ; Lee, Young-Chun ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 293~300
Garlic from 4 main growing area was analyzed for the composition related to garlic flavor. Twenty-eight volatile compounds in garlic were separated by GC and twenty five were identified by GC/MS. Total peak area was high in garlic from
, and low from
. However, no significant difference was found in total peak area of sulfur compounds for garlic from Namhae,
. The results of free sugars analysis showed that relatively large amount of 1-kestose, 1-nystose, and 1-F-fructosyl nystose known as fructooligosaccharide were found in garlic in addition to glucose, fructose, and sucrose. Garlic from
contained high amount of 1-nystose and 1-F- fructosyl nystose. Total free amino acid content in garlic was in a range of
, and it was higher in garlic from
. Lactic acid, pyruvic acid, oxalic acid, malonic acid, fumaric acid, levunic acid, succinic acid, malic acid, citric acid and pyroglutamic acid were found in garlic. Total organic acid content in garlic was
, and garlic from
had relatively low organic acid contents.
Quantitative Comparison of Radiation-induced Hydrocarbons from Irradiated Beef, Pork and Chicken
Kim, Kyong-Su ; Kim, Eun-Ah ; Lee, Hae-Jung ; Yang, Jae-Seung ; Byun, Myung-Woo ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 301~307
When fats are irradiated, hydrocarbons contained one or two fewer carbon atoms are formed from the parent fatty acids. A method to detect radiation-induced hydrocarbons consists of the extraction of fat from beef, pork and chicken, separation of hydrocarbons with a florisil column and identification of GC/MS methods. When beef, pork and chicken were irradiated, pentadecane, 1-tetradecene, heptadecane, 1-hexadecene, 8-heptadecene, 1,7-hexadecadiene, 6,9-heptadecadiene and 1,7,10-hexadecatriene were formed from palmitic, stearic, oleic and linoleic acids. Concentrations of the produced hydrocarbons tended to increase linearly with the dose levels of irradiation. Concentrations of hydrocarbons produced by
depended upon the composition of fatty acids in beef, pork and chicken. The major hydrocarbons in irradiated beef, pork and chicken were 1,7-hexadecadiene and 8-heptadecene originating from oleic acid. 1,7-Hexadecadiene was the highest amount in irradiated beef, pork and chicken.
Characteristic of Oxidized Components Formed in Heated Soybean Oil and Lard
Kim, In-Hwan ; Kim, Young-Soon ; Bae, Song-Hwan ; Ra, Kyung-Soo ; Noh, Dong-Ouk ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 308~313
Total polar lipid produced from the soybean oil and lard by heating with different surface area at
were measured by silica gel column chromatography. Further, the polar lipid was fractionated by high performance size exclusion chromatography-evaporative light scattering detector (HPSEC-ELSD). The HPSEC system was composed of two GPC columns
and a THF mobile phase. With this system it was possible to fractionate into the free fatty acid, diglyceride, triglyceride monomer, triglyceride dimer and triglyceride polymers. The triglyceride monomer, triglyceride dimer and triglyceride polymers significantly increased as the heating time and surface area increased. But diglyceride and free fatty acid did not increased as the heating time and surface area increased. Triglyceride polymer (r>0.93), triglyceride dimer (r>0.97), triglyceride monomer (r>0.95) showed a high correlation with polar lipid content. On the other hand, diglyceride (r<0.68) and free fatty acid (r<0.76) were not significantly correlated with the polar lipid content. These results indicated that a major oxidative components formed during thermal oxidation were triglyceride polymers and triglyceride dimer and triglyceride monomer.
Application of Electronic Nose for Aroma Analysis of Persimmon Vinegar Concentrates
Lee, Boo-Yong ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 314~321
This study was performed to test application possibility of electronic nose with 32 conducting polymer sensor arrays for aroma analysis of persimmon vinegar. The 20, 30, 40, 50, 60, and
persimmon vinegar concentrates were prepared by vacuum concentration at
. The recovery yield of water soluble solid to concentrates was 55.5% on
persimmon vinegar concentrate. As the concentration of persimmon vinegar concentrates increased, pH of concentrates increased and acidity as acetic acid decreased. From sensory evaluation for persimmon vinegar concentrates, as the concentration of persimmon vinegar concentrates increased, their cooking odor and umami taste increased, sour taste and acidic odor decreased, salty odor and astringency were not changed. Aroma analysis by electronic nose (AromaScan) showed no difference in normalized pattern and odor intensity among persimmon vinegar concentrates. All quality factors among concentrates also were less than 1.042. And so the electronic nose with conducting polymer sensor was not suitable for aroma analysis of persimmon vinegar concentrate.
Volatile Flavor Components in Watermelon(Citrullus vulgaris S.) and Oriental Melon(Cucumis melo L.)
Kim, Kyong-Su ; Lee, Hae-Jung ; Kim, Sun-Min ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 322~328
Volatile flavor components of watermelon (Citrullus vulgaris S.) and oriental melon (Cucumis melo L.) obtained by simultaneous steam distillation and extraction apparatus were separated by gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS). Thirty seven and fifty five volatile flavor components were identified in watermelon and oriental melon, respectively. (Z)-3-Nonen-1-ol, (Z,Z)-3,6-nonadien-1-ol, (E,Z)-2,6-nonadienal and (E)-2-nonenal containing unsaturated nine carbon atoms were the characteristic flavor components of watermelon.
esters including (Z)-3-nonenyl acetate, (Z)-6-nonenyl acetate, (Z,Z)-3,6-nonadienyl acetate and thioester were important components in the flavor profile of oriental melon.
Oleoresin Content and Functional Characteristics of Fresh Garlic by Microwave-assisted Extraction
Kim, Hyun-Ku ; Kwon, Young-Joo ; Kwak, Hee-Jin ; Kwon, Joong-Ho ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 329~335
The yield of oleoresin content and functionality of fresh garlic were compared according to varying extraction conditions by microwave-assisted extraction (MAE) and conventional extraction (CE) methods. When different extracting conditions were applied, there was no significant difference of extraction methods in the oleoresin content. However, in the case of the CE, the optimum extraction time was two hours, while the other was about five minutes which meant that the extraction time was shortened drastically. The electron donating abilities showed a similar level which was 64% by both methods, using water. And, in the case of ethanol extraction, it resulted 63% and 51% by CE and MAE, respectively. The nitrite scavenging effect diminished while pH was increasing and especially, in the case of pH 1.2, it showed a high elimination effect of more than 90%. There was no difference of extraction methods. The tyrosinase inhibitory effect was 47% and 60% by CE and MAE, respectively in the case of the water extract. The ethanol extract showed similar or a slight lower inhibition of 45% and 39%. The angiotensin I-converting enzyme inhibitory effect showed more powerful activity in the case of MAE extract than CE extract, but there was not an increase relating to reaction time of enzyme. Also, pyruvic acid content was
per one gram of a garlic by CE and MAE, respectively when water was used, and was
by CE and MAE when ethanol was used. Again, there was no big difference between CE and MAE methods.
Chemical Composition of Pigmented Rice Varieties
Ha, Tae-Youl ; Park, Sung-Hee ; Lee, Chang-Ho ; Lee, Sang-Hyo ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 336~341
The composition of fatty acids, minerals, total dietary fiber and vitamin
, in pigmented rice varieties were determined. Proximate composition and color were also compared among pigmented rice varieties. Crude protein contents of black rice were higher than those of red and brown rice, especially, Suwon 415 had the highest protein content. There were no significant differences in lipid and crude ash contents between pigmented rice and brown rice. Black rice showed lower Hunter value L, a and b value compared with red and brown rice. Most mineral contents of pigmented rice except Fe, Zn and Mn were higher than those of brown rice. Pigmented rice showed the higher contents in total dietary fiber, vitamin
compared to brown rice. The major fatty acids of pigmented rice were palmitic acid, oleic acid and linoleic acid. The contents of oleic acid was similar to that of linoleic acid in brown rice. Oleic acid contents was lower than linoleic acid in black rice, but higher in red rice.
Flavor Charateristics in Kiwifruit Pulp(Actinidia chinensis Planch)
Lee, Kyoung-Hae ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 342~347
Kiwifruit pulp was separated into insoluble pulp and serum by centrifugation at 14,000 rpm for 10 min. The serum portion was concentrated at
with aroma recovery. Vapor generated at the early stage of vacuum evaporation was condensed and taken as aroma fractions:
. The volatile flavor compounds in kiwifruit pulp were collected by dynamic headspace technique and analyzed by GC and GC/MSD. The yield of serum separated from kiwifruit pulp was 70.1% and insoluble pulp fraction contained aroma compounds more than that of the serum. Twenty-six aroma compounds, including (E)-2-hexanal and ethyl butanoate were detected. The efficiency of the aroma recovery was reduced as the recovery time was extended, as indicated by the less peak numbers and kiwifruit areas of aroma fractions.
Characterictics and Stability of Anthocyanin Pigment Extracted from Purple-Fleshed Potato
Rhim, Jong-Whan ; Kim, Seon-Jae ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 348~355
Effects of pH, sugars, organic acids, metal ions, ascorbic acid and light on the stability of anthocyanin pigment extracted from purple-fleshed potato (Solanum tuberosum L.) were studied. The pH had marked influences on the color of the potato anthocyanin pigment: i.e., the lower the pH of the anthocyanin solution was, the more stable and intenser of the pigment was. It showed characteristic bathochromic shift as the pH of the solution increased. Generally, the addition of sugars into the purple-fleshed potato anthocyanin solution caused decrease in color stability of the pigment. Among the sugars tested, maltose was the most deleterious followed by sucrose, galactose, fructose and glucose. The addition of organic acids greatly increased the stability of the pigment. Malic acid was found to be the most effective in stabilizing the pigment followed by tartaric, citric and succinic acids, while malonic acid was found to be deteriorative to the stability of the pigment. Most metal ions except
increased stability of the pigment-especially,
were more effective than the others. Ascorbic acid degraded the pigment considerably, but the adverse effect was diminished by adding thiourea. Light gave an adverse effect to the stability of the purple-fleshed potato anthocyanin pigment, which could be minimized by shielding the light from the pigment.
Effects of Propolis Treatment on the Quality of Dried Squid
Yang, Seung-Yong ; Lee, Nam-Hyouck ; Hong, Sang-Pill ; Bang, Hyun-A ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 356~360
Effect of propolis treatment on the quality of dried squid were investigated. Dried squid containing 29% of moisture content were prepared and treated with 0.25% and 0.5% of propolis. Its total microbial count, TBA value and browning degree were assayed during 30 days. Total microbial count of dried squid treated with propolis were
, compared with control showing 25,000 cells/g. TBA values of dried squid were by
lower than control. Browning degree was not different between treatment and control, but browning degree of propolis treatment showed lower than control through colorimetric analysis. These results suggested that quality of dried squid containing higher moisture could be improved by propolis treatment.
Anti-browning Activities of Green Tea Water Extracts on Seasoned Squid
Yang, Seung-Yong ; Kim, Dong-Su ; Oh, Se-Wook ; Bang, Hyun-A ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 361~367
It was reported that green tea extract has antioxidant and antimicrobial activities. To improve the quality of seasoned squid, green tea water extract was sprayed on seasoned squid (water content 25%) and water content was adjusted to 27% and 29%. During storage at
, TBA value, total plate count, browning were analyzed. Browning were analysed by 3 different method (absorbance of water solubilized color, 5% KOH-methanol solubilized color and color difference meter). Water and 5% KOH-methanol solubilized color showed good correlation, but color index detected by color difference meter was not. Green tea water extract slowed TBA value increment and reduced total plate count, so it was supposed that green tea water extract acts positively in manufacturing seasoned squid.
Physiological Properties of Microbial Cells Treated by Pulsed Electric Field(PEF)
Kim, Kyung-Tack ; Kim, Sung-Soo ; Choi, Hee-Don ; Hong, Hee-Doo ; Ha, Sang-Do ; Lee, Young-Chun ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 368~374
This study was designed to investigate effects of pulsed electric field (PEF) treatment on physiological changes of microbial cells, using domestically fabricated pilot scale PEF device. The effect of non-thermal PEF treatment on physiological characteristics of microorganisms was determined by salt resistance, the amount of UV absorbents, cell staining, recovery rate of defected cells, and changes in structure of cell membrane. Salt resistance of Escherichia coli, Bacillus subtilis and Rhodotorula minuta was examined after PEF treatment at 40 kV/cm, 84 pulse,
pulse duration. Approximately
cell number of viable microorganisms was decreased by addition of salt. PEF treatment significantly increased the amount of UV absorbents at 260 and 280 nm because of leakage from damaged cell membrane by PEF treatment. Although three kinds of microorganisms treated by PEF were difficult to be observed due to their cell membrane damage, untreated cells were clearly observed by a microscope. PEF-treated R. minuta was not stained by methylene blue due to cell membrane defect. When E. coli, B. subtilis and R. minuta were cultured after PEF treatment, they showed 5, 4, and 8 hr longer lag phase, respectively, compared to control, but growth rates were not affected.
Changes in Quality of PEF Treated Apple Juice during Storage
Kim, Kyung-Tack ; Kim, Sung-Soo ; Lee, Young-Chun ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 375~379
This study was designed to develop non-thermal pasteurized fresh apple juice by applying pulsed electric field (PEF) treatment. The effect of non-thermal PEF treatment on physicochemical and sensory properties of apple juice was examined by measuring changes in vitamin C contents, colors, flavors and sensory properties. Color of PEF and heat treated apple juices was not significantly different from each other. Vitamin C content of PEF treated apple juice was close to that of fresh apple juice, but was much higher than that of heat treated apple juice. Heat treated apple juice lost 70% of flavor components, whereas PEF-treated apple juice lost only 15%. Sensory scores of PEF treated apple juice were significantly higher than heat-treated one in flavor, taste and overall acceptability. In conclusion, PEF treated apple juice had superior physico-chemical and sensory properties to heat-treated one.
Processing Conditions of Expanded Anchovy Snack and Monolayer Moisture Content of the Products
Jo, Jin-Ho ; Oh, Se-Wook ; Lee, Nam-Hyouck ; Do, Jeong-Ryong ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 380~384
For the effective utilization of anchovy as a food source, processing conditions of expanded anchovy snack and monolayer moisture content of the products were investigated. Ground anchovy was mixed with 50% of wheat flour, 2.5% of NaCl and 3.0% of onion. The mixture were rolled, cut, dried and finally deep-fried with soybean oil. When 50% of wheat flour was mixed with ground anchovy, expansion rate showed the highest value among the treatments and organoleptic quality of the product was also high. Dried base with 6.4% of moisture content showed the maximum expansion rate and good crispness and brittleness when fried at
. Monolayer moisture content of the expanded products was calculated as 2.77% by BET equation.
Least Cost and Optimum Mixing Programming by Yulmu Mixture Noddle
Kim, Sang-Soo ; Kim, Byung-Yong ; Hahm, Young-Tae ; Shin, Dong-Hoon ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 385~390
Noodle was made using a combination of yulmu, wheat and water through mixture design. Statistical models of yulmu noodle were shown by analysing tensile stress and color
, and sensory evaluation with other constraints. Analysing the linear and non-linear model, the linearity in the values of tensile stress, lightness
and sensory evaluation showed that each component worked separately without interactions. In studying the component effect on the response by trace plot, the result indicated that the increase in the amount of yulmu enhanced tensile stress of noodle while degrading
value and sensory evaluation score. In the range of satisfying the conditions of noodle in every tensile stress,
value and sensory evaluation point, the optimum mixture ratio of yulmu : wheat : water was 2.27% : 66.28% : 28.45% based on least cost linear programming. In this calculation, the least cost was 9.924 and estimated potential results of the response for tensile stress was 2.234 N and those for
was 82.39. Finally, the potential response results affected by mixture ratio of yulmu, wheat and water were screened using Excel.
Yield and Quality of Ginger Extracts Produced by Enzymatic Hydrolysis
Jeong, Moon-Cheol ; Lee, Se-Eun ; Lee, Young-Chun ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 391~398
Enzymatic hydrolysis of crushed ginger was carried out to increase the yield of ginger extract, and the quality of the extract was investigated. The first extract was obtained by pressing crushed ginger, and the second extract by pressing ginger pomace hydrolyzed with
for 1 hr. Oleoresin was extracted from the residue of enzymatic hydrolysis with 90% ethyl alcohol. The first extract, second extract and oleoresin were mixed to obtain the final ginger extract. The yield of final extract was increased by 276% on the solid base of the fresh ginger extract. The final ginger extract contained less crude fiber, starch and free amino acids (62, 48 and 40%, respectively), but contained more free sugar (270%) compared to fresh ginger extract.
Effects of Heating, pH, Salts and Organic Acids on Color Changes of Ground Garlic
Cho, Jin-Sook ; Ku, Kyung-Hyung ; Kim, Woo-Jung ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 399~403
Effects of heating, pH, organic acids and some salts on color changes of ground garlic, expressed by Hunter color values, were investigated during storage. The organic acids, such as acetic, citric and lactic acids rather enhanced greening, while NaCl affected little. As the pH decreased to 4.0, greening was significantly reduced. Among the several phosphates tested,
showed some positive effects and other chemicals, such as BHA, BHT, propyl gallate and glutathione showed little or negative effects on both greening and browning of ground garlic. Heating at
for up to 10 mins at pH range of
caused a severe greening mostly, while heating at
for 30 mins or longer resulted in a decrease in greening and an increase in yellow color of ground garlic.
Effect of Caesalpina sappan L. and Lithospermum erythrorhizon Extract Mixture and Crab Shell on the Fermentation of Kimchi
Lee, Shin-Ho ; Park, Kyung-Nam ; Lim, Yong-Suk ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 404~409
The studies were carried out to investigate antimicrobial activity of mixture of Caesalpina sappan L. and Lithospermum erythrorhizon extracts against lactic acid bacteria isolated from Kimchi. The effects of the mixture and crab shell extracts on the shelf-life of Kimchi were also investigated. The growth of heterofermentative lactic acid bacteria and homofermentative lactic acid bacteria was inhibited by 98% ethanol extracts of Caesalpina sappan L. and Lithospermum erythrorhizon. The pH of Kimchi containing mixed extracts of Caesalpina sappan L. and Lithospermum erythrorhizon extracts (1 : 1) and crab shell was lower than that of control during fermentation for 25 days of
. The viable cells of Lactic acid bacteria of the mixed extracts and crab shell added Kimchi were lower than that of control during fermentation. The sensory quality of the mixed extracts and Crab shell added Kimchi was a little inferior to control for during fermentation of Kimchi.
Continuously Recycling Sterilization of Yakju(Rice Wine) Using Pulsed Electric Fields
Kim, Su-Yeon ; Mok, Chul-Kyoon ; Pyun, Yu-Ryang ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 410~415
Yakju was sterilized with high-voltage pulses of short time of a continuous pulsed electric field (PEF) system. The initial microbial counts of Yakju were
CFU/mL for total aerobes. The pH, acidity and electric conductivity of Yakju were 3.82, 0.37% and 1.24 mS/cm, respectively. Yakju was treated with exponential-wave formed electric pulses of 100 Hz for
under the field strength of
. The lethal effect of electric fields on microorganisms was resulted from the breakdown of the cell membrane induced by the transmembrane electric potential. The critical values of the external field for the sterilization were 16.0 kV/cm for total aerobes. Logarithmic survival rates decreased linearly at low electric field strength, but curvilinearly at high electric field strength with treatment time. The sterilization of Yakju was more largely affected by the electric field strength than by the treatment time. Any changes in pH, acidity, and the growth of microorganisms were not found in the PEF treated Yakju during the storage at both
Glucose Content and pH of Broiler and Porcine Blood Plasma by Glucose Oxidase or Baker's Yeast Addition
Lee, Jae-Jun ; Yi, Young-Hyoun ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 416~420
The effects of GOD and yeast on glucose content and pH of broiler and porcine blood plasma were investigated. The initial glucose concentration of broiler and porcine blood plasma were
, respectively. Addition of GOD and yeast decreased glucose contents in broiler and porcine plasma. As expected, plasma glucose content decreased as incubation time increased. While 1080 and 1110 min were required to remove glucose from both broiler and porcine plasma at GOD 5 units/g and 480 and 1020 min were required at GOD 10 units/g, respectively; both required 240 min at 0.3% yeast (w/w). The Maillard reaction can be prevented by desugarization. During the removal of glucose, pH of the plasma decreased. As glucose content in plasma leveled off, the pH value of plasma increased. Therefore, pH may be used as an index of desugarization.
Effect of NaCl Concentration and Fermentation Temperature on the Quality of Mul-kimchi
Oh, Ji-Young ; Hahn, Young-Sook ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 421~426
This study was conducted to examine the quality of low-salt Mul-kimchi which was prepared by mixing of radish (25%), green onion (2.4%), red pepper (1.9%), garlic (1.9%) and salt (0, 0.2, 0.5, 1.0, 1.5, 2.0, 2.5, 3.0%) in water and followed by fermentation at 4, 15 and
for 10 days, respectively. The pH was lowest and acidity was highest in the Mul-kimchi containing 1.0% salt. The total vitamin C contents in Mul-kimchi containing
salt were high at the early stage of fermentation while those of Mul-kimchi containing 3.0% salt were higher than the low-salt samples after the optimal ripening time. The hardness of the radish increased with the salt concentration. Overall palatability of Mul-kimchi showed the highest score in 1.0% salt sample.
Changes in Saponin Composition and Microstructure of Ginseng by Microwave Vacuum Drying
Kum, Jun-Seok ; Park, Kwang-Jang ; Lee, Chang-Ho ; Kim, Yong-Hwan ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 427~432
Changes in saponin composition and microstructure of ginseng by microwave vacuum drying were determined. Korean fresh ginsengs were subjected to four different processing : 3 min microwave vacuum drying and 2 min holding-24 hrs drying (MWVD1), 5 min microwave vacuum drying and 2.5 min holding-24 hrs drying (MWVD2), 3 min microwave vacuum drying and 2 min holding-12 hrs drying after hot air drying for 12 hrs drying at
(HMWVD1), 5 min microwave vacuum drying and 2.5 min holding-12 hrs drying after hot air drying for 12 hrs at
(HMWVD2). The water content was decreased until 16.82% without shrinkage and water activity was 0.54 after microwave vacuum drying. The lipid content was decreased after microwave vacuum drying (MVD). Glucose was increased after MVD while sucrose decreased. Ginsenoside-Rb1 and ginsenoside-Rc were decreased after MVD. Ginsenoside-Rg1 for MWVD2 and HMWVD2 was higher than that of MWVD1 AND HMWVD1. MWVD1 AND HMWVD1 dried ginsengs showed a more compact structure than the HMWVD2 and HMWVD2 ginsengs.
Quality Changes in Hot Sauce with Red Pepper Powder and/or Kochujang during Storage
Kwon, Dong-Jin ; Lee, Sung ; Kim, Yoo-Jin ; Yoo, Jin-Young ; Kim, Hyun-Ku ; Chung, Kun-Sub ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 433~440
To develop Korean-style hot sauce using red pepper powder and/or Kochujang, its physiochemical and microbiological characteristics were investigated during storage at 20 and
for 56 days. The capsanthin contents and the value of surface color decreased during storage, but pH and titratable acidity were not changed. The sensory quality showed a decreased tendency during storage. Among the microorganisms, viable cell count decreased, but yeast, lactic acid bacteria and E. coli were not detected during storage. From the correlationship between sensory color and capsanthin content, the shelf-lives of hot sauce were predicted to be 221.7 days at
, and 85.3 days at
. While they were 230.0 days at
and 70.0 days at
in case of using Kochujang, hot sauce using both materials showed shelf-lives of 204.0 days at
, 67.3 days at
Changes in Flavor Characteristics and Shelf-life of Roasted Coffee in Different Packaging Conditions during Storage
Moon, Jun-Woong ; Cho, Jae-Sun ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 441~447
Changes in flavor characteristics of roasted coffee in 6 package models during storage were investigated by GC/MS analysis and sensory evaluation to establish the criteria of the shelf-life of the roasted coffee in three flavor quality-'fresh', 'satisfying' and 'minimally acceptable' levels. In direct headspace method of GC/MS, 47 volatile compounds were analyzed and the light volatile compounds were reduced sharply at initial stage of storage and faster in the package with air. The correlation between % retention of 2,3-butanedione and overall aroma of roasted coffee showed good linear-relation, of which correlation coefficient (R) were from 0.999 to 0.904 depending on package models, indicating that 2,3-butanedione would be an index chemical for evaluating the freshness of roasted coffee. In sensory evaluation of 6 package models during storage, roasted whole beans (RB) and roasted and ground (RG) coffee in air-package were preserved in 'fresh quality' for
week, 'satisfying quality' for
weeks and 'minimally acceptable quality' for 12 weeks, while roasted whole beans in valve-package and roasted and ground coffees in vacuum-package, nitrogen-package and oxygen absorbent-package were preserved in 'fresh quality' for
weeks, 'satisfying quality' for
weeks and 'minimally acceptable quality' for 52 weeks. The oxygen absorbent-package was slightly less effective than other three methods.
Clarification of Korean Tangerine Juice Using Microfiltration Membrane Process
Lee, Eun-Young ; Woo, Gun-Jo ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 448~457
Citrus fruits are consumed worldwide due to their unique flavor and nutrition value. It is necessary to remove the haze material as well as to minimize the loss of major compounds such as organic acids, sugars, and ascorbic acid in membrane processes for clarification of juice. The objective of our research was to select the best membrane among one surface filter (Whatman No.4) and five microfiltration filters (GF/A, GF/D, GF/F, Gelman, and SM). Tangerine fresh blended with three times of water was partially clarified with 170 mesh followed by prefiltration in a Samduck filtration system. The best membrane was selected by measuring the amounts of major compounds in the permeates as well as the flux which were statistically analyzed with SAS program. The foulants on the membrane surface were observed by SEM. The flux of GF/A and GF/F decreased with time at probability 0.10. Gelman, SM, and GF/D maintained the stable flux. Gelman showed the highest total scores including nutritive value (the amounts of citrate, malate, and ascorbic acid) and purchasing need (brix and color). Therefore, the microfiltration membrane process was a very effective method in tangerine juice clarification and Gelman type A/E was proved to be the best membrane among the five microfiltration membranes.
Separation of Highly Purified Antimicrobial Lysozyme Using Ultrafiltration and Characteristics of Membrane Fouling
Lee, Eun-Young ; Woo, Gun-Jo ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 458~464
The value of lysozyme as a natural food preservative is continuously increased due to its unique antimicrobial activity. To determine the optimum separation concentration among the various hen egg white protein (HEWP) concentrations (0.25, 0.5, 1.0, w/v), protein concentrations, lysozyme concentrations, specific activities (SA), and purification factors of prefiltered solution (PFS) and PM30 permeate solution (PMS) were compared. The purity of lysozyme separated at each step was analyzed and confirmed by gel permeation chromatography and electrophoresis. The fouling deposits on membrane were observed by SEM. The non-enzymatic proteins were removed over 99% by ultrafiltration (UF). The increased feed concentration did not contribute to the increase of SA. SA of PMS was 18 to 31 times higher than that of PFS. The optimum feed concentration was decided as 0.25% based on SA and purification factor. The non-enzymatic region of gel chromatogram was proved to be ovalbumin. The thickness of deposit on the UF membrane was approximately
and removed by cleaning with 0.1 N NaOH. Therefore, UF using PM30 membrane was very effective to separate the antimicrobial lysozyme from various HEWPs.
Development of Saccharomyces cerevisiae Strains with High RNA Content
Kim, Jae-Sik ; Kim, Jin-Wook ; Shim, Won ; Min, Byoung-Cheol ; Kim, Jung-Wan ; Park, Kwan-Hwa ; Pek, Un-Hua ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 465~474
RNase activity of Saccharomyces cerevisiae ATCC 7754 was investigated to obtain strains with high ribonucleic acid (RNA) content. The yeast strain contained two RNase activities; an acidic RNase with a optima of pH
and an alkaline RNase with a optima pH 9. The acidic RNase activity was inhibited by
most drastically. The alkaline RNase activity was inhibited by 2.0 M NaCl or KCl, while enhanced by addition of
. Various mutants of Saccharomyces cerevisiae ATCC 7754 were isolated by ethylmethane sulfonate (EMS) treatment or
-ray/ultra violet irradiation. Among the mutants that were sensitive to high concentration of KCl which inhibits alkaline RNase, B24 was selected for high RNA content per culture volume. Growth characteristics of the mutant were comparable to those of the mother strain with optimum growth at pH
. The mutant accumulated higher content of RNA than the mother strain when glucose was used as the carbon source. However, both growth rate and total RNA content of the mutant were higher in molasses medium than in glucose medium. RNA content of the mutant increased rapidly during the early stage of growth, and then decreased gradually until the culture reached stationary phase by a fed-batch culture in a 5 L jar fermenter. Maximal cell harvest and the final RNA content using the mutant B24 were 69.6 g/L culture broth and 19.8 g/100 g of the dry cell while those using the mother strain were 68 g/L culture broth and 16.1 g/100 g of dry cell, respectively.
Preparation of Flavor-enhancing Yeast Extract Using a Saccharomyces cerevisiae Strain with High RNA Content
Kim, Jae-Sik ; Kim, Jin-Wook ; Shim, Won ; Kim, Jung-Wan ; Park, Kwan-Hwa ; Pek, Un-Hua ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 475~481
Yeast extracts were prepared using either autolysis or enzymatic digestion methods for industrial application of the Saccharomyces cerevisiae B24 strain developed previously to have high RNA content. Extraction ratio of yeast extract from yeast cell reached 65% when autolysis of yeast slurry having 10% solid content was induced at
and pH 5.0 by agitating with 100 rpm. However, neither 5'-IMP nor 5'-GMP was detected from the autolyzate. In another attempt to prepare a yeast extract S. cerevisiae B24 culture was treated at
and then treated by various enzymes including
, phosphodiesterase (nuclease P1), adenylic deaminase, and a protease. The yeast extract prepared by the enzymatic digestion method contained 3.2g of 5'-IMP and 5'-GMP/100g dry yeast extract.
Preparation Mechanism of Glycoprotein by Periodate-oxidized Soluble Starch and Maltooligosaccharides
Ann, Yong-Geun ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 482~487
Periodate-oxidized soluble starch and maltohexaose reacted with
group of free amino acids and
group of peptidyl lysine. The result shows that periodate-oxidized soluble starch and maltooligosaccharides reacted with protein and formed Schiff base between CHO group of oxidized sugar and
group of surface lysine of protein molecule. Carbon and hydrogen composition of sweet potato
modified with oxidized soluble starch increased and it's nitrogen composition decreased. Carbohydrate contents of sweet potato
modified with oxidized soluble starch were 13.2% (pentamer), 13.4% (monomer), and with oxidized maltohexaose were 9.7% (pentamer), 9.3% (monomer) by
method. Alpha-amino group of N-terminal, and
group of lysine, of sweet potato
were reacted with oxidized soluble starch by dinitrophenylation were 70% (pentamer), 73% (monomer) and 33% (pentamer), 26% (monomer), respectively, in comparison with native enzyme.
Fermentation Patterns of Green Onion Kimchi and Chinese Cabbage Kimchi
Lee, Hun-Joo ; Joo, Yun-Jung ; Park, Chan-Sun ; Lee, Jung-Sook ; Park, Yong-Ha ; Ahn, Jong-Seog ; Mheen, Tae-Ick ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 488~494
Changes of lactic acid bacteria and fermentation patterns were investigated during fermentation of Green Onion Kimchi and Chinese Cabbage Kimchi at 10 and
. Fermentation of Green Onion Kimchi proceeded more slowly than Chinese Cabbage Kimchi in point of changes of pH, total acidity and total viable cell number. Maximum number of total viable cell, Leuconostoc, and Lactobacillus in Green Onion Kimchi were smaller than in Chinese Cabbage Kimchi. And these differences were larger in fermentation at
. Total sugar content of Green Onion Kimchi was higher than Chinese Cabbage Kimchi not only at the beginning of fermentation but also at the end of fermentation. Therefore, the reason for the slow fermentation of Green Onion Kimchi was not low sugar content. Major lactic acid bacteria of properly fermented Green Onion Kimchi were identified as Lactobacillus plantarum and Leuconostoc mesenteroides which had been reported to be major lactic acid bacteria isolated from Chinese Cabbage Kimchi.
Selection and Characteristics of Lactobacillus acidophilus Isolated from Korean Feces
Shin, Myeong-Su ; Kim, Hyun-Mi ; Kim, Gyung-Tae ; Huh, Chul-Sung ; Bae, Hyoung-Suk ; Baek, Young-Jin ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 495~501
Lactobacillus acidophilus KY 2104 was isolated from 41 healthy korean (
, 26 man, 15 woman) feces to use as a probiotic lactic acid bacteria for functional foods, fermented milk and pharmaceutical products. L. acidophilus KY 2104 survived in the presence of acid and bile, and inhibited pathogens. It survived almost 100% in pH 3.0 phosphate buffer for 2 hr, and more than
in pH 2.0 phosphate buffer when inoculated by
. It was also found to grow in MRS medium containing 0.5% oxgall. L. acidophilus KY 2104 exerted inhibitory effect against enteric pathogens such as Escherichia coli, Shigella dysenteriae, Staphylococcus aureus and Salmonella typhimurium, when grown with each in associative cultures for 16 hr. As a result of acute toxicity of L. acidophilus KY 2104 in rats, there was no observation on motality, clinical signs, body weights and gross findings in the oral administration.
Microbiological Characteristics of Low Salt Mul-kimchi
Oh, Ji-Young ; Hahn, Young-Sook ; Kim, Young-Jin ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 502~508
Microbiological characteristics of low salt Mul-kimchi was examined. Mul-kimchi was prepared by mixing of radish (25%), green onion (2.4%), red pepper (1.9%), garlic (1.9%) and salt (0, 0.2, 0.5, 1.0, 1.5, 2.0, 2.5, 2.5, 3.0%) in water and fermented at 4, 15 and
for 10 days, respectively. During fermentation period, total cell, Leuconostoc sp., Lactobacillus sp., Streptococcus sp., Pediococcus sp., coliform bacteria, gram (-) bacteria and yeast cell number were counted on their selection media. The microbes in Mul-kimchi were isolated and identified. Total cell number increased as salt concentration decreased and fermentation temperature increased. Lactic acid bacteria showed the highest number in 1.0% salt concentration. Yeast cell number increased with increase of salt concentration. Lactobacillus sp. were identified Lactobacillus plantarum and L. pentosus in Mul-kimchi containing
salt while those of Mul-kimchi containing 3.0% salt were Lactobacillus plantarum and L. brevis. The other lactic acid bacteria were identified Leuconostoc citrum, Leu.mes.ssp.mesenteroides/dextranicum and streptococcus facium in Mul-kimchi containing
salt while Pediococcus sp. was not detected. Gram-negative Aeromonas hydrophila, Pseudomonas fluorescens, Pseu. aureofaciens and yeast Candida pelliculosa, Cryptococcus laurentii were identified in the Mul-kimchi.
Effect of Growth Stimulating Agent in Lactic Acid Bacteria Fermented Food Prepared from Egg White Powder and Casein
Ko, Young-Tae ; Lee, Eun-Ju ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 509~515
Lactic acid bacteria (LAB) fermented foods were prepared from egg white powder (EWP), casein and growth stimulating agents (GSA). The effects of GSA on acid production and growth of Lactobacillus were studied. The effects of GSA on sensory properties and viscosity of LAB fermented foods were also studied. Acid production by Lactobacillus was stimulated by addition of GSA (0.3% or 1%, W/V). Although stimulating effect differed among each GSA, some GSA increased the acidity up to the level of fermented milk. However, stimulating effect of GSA on viable cells was not noticeable. Acid production by L. acidophilus was generally higher than other Lactobacilli. The optimum concentration of GSA added to substrate was 1% (W/V). Sensory evaluation showed that the optimum fermentation time was 18hr. The sensory properties of GSA samples were evaluated as slightly lower than that of fermented milk because GSA samples showed whey separation and taste and smell of GSA. Apparent viscosity of GSA samples was significantly lower than that of fermented milk and control sample (p<0.05). There was no significant difference of apparent viscosity among GSA samples. GSA samples, fermented milk and control sample showed thixotropic flow characteristics.
Effects of Sugar and Yeast Addition on Red Wine Fermentation Using Campbell Early
Kim, Jae-Sik ; Kim, Sung-Hee ; Han, Jung-Sun ; Yoon, Byung-Tae ; Yook, Cheol ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 516~521
The average sugar content and total acidity (tartaric acid %) in Campbell Early harvested at Youngdong, Chungbuk in 1998 were
, respectively. Extra sugar should be added to musts to have higher than 12% of alcohol content for red wine fermentation. When extra sugar and active dry yeast were added to Campbell Early must, wine fermentation was ended after 9 days at
. The ethanol content was 14.7% (v/v). However, when sugar was added only without yeast, wine fermentation was ended up at 14. 4% (v/v) of ethanol after 15 days. The total acidity (tartaric acid %) and pH was almost unchanged during both fermentations. Potassium metabisulfite was found to inhibit the propagation of bacteria without affecting red wine fermentation. But when potassium metabisulfite was directly added to young red wine after fermentation, the red color of wine was decolorized to yellow.
Bactericidal Activity of Chitosan on Streptococcus mutans
Hwang, Jae-Kwan ; Kim, Hyun-Jin ; Shim, Jae-Seok ; Pyun, Yu-Ryang ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 522~526
Bactericidal effects of chitosans with varying molecular weight
were investigated for Streptococcus mutans, a primary causative bacterium of dental caries. The molecular weight of chitosan was a significant contributor to the bactericidal effect, and a chitosan having approximately 30,000 of molecular weight exhibited the highest bactericidal effects on S. mutans. Treatment of chitosan resulted in leaking intracellular protein and nucleic acid out of S. mutans cells. In addition, the divalent cations such as
were also significantly released out of the cell. Visible damage of chitosan treated cells was observed by transmission electron microscopy (TEM), in which the cell wall was notably distorted and cytoplasmic membrane was separated from the cell wall. The results suggested that the bactericidal effect of chitosan on S. mutans was attributable to both leakage of intracellular materials and structural disintegration of cell wall.
Antioxidants of Pine Needle Extracts According to Preparation Method
Kim, Soo-Min ; Kim, Eun-Ju ; Cho, Young-Suk ; Sung, Sam-Kyung ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 527~534
This study was carried out to investigate the effects of pine needle extracts on lipid oxidation and free radical reaction in iron sources reacted with active oxygen species. The results were summarized as follow; the catalytic effects of active oxygen on lipid oxidation in oil emulsion tended to be showed
in order. At the same time, pine needle extracts itself were tended to be showed a little catalytic effects. Active oxygen scavenging ability of pine needle extracts didn't show, but pine needle extracts played role as a strong chelating agents to bind iron ion if
ion exist in oil emulsion. The content of
ion and total iron in CPNP were higher than those of HPNP and FPN. The content of ascorbic acid of FPN showed the highest (87.77 ppm) among several pine needle extracts. Electron donating ability of HPNP and CPNP were 81% and 78%, respectively, which were showed higher content than those of FPN. The SOD-like activity of HPNP showed 44.30%, compared to other pine needle extracts which means the most strong antioxidant reaction. The nitrite scavenging effects were tended to be different, depending on pH value as pH value was increased. Especially, they didn't show the nitrite scavenging effect in pH6.0.
Effect of Soybean Supplementation on Murine Drug-metabolizing Enzymes and Benzo(a)pyrene-induced Lung Cancer Develpoment
Kwon, Chong-Suk ; Kim, Jong-Sang ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 535~539
Soybean has drawn much attention mainly due to its chemopreventive action as well as antiestrogenic effect. Although suppression of breast and prostate cancers were believed to be exerted via antiestrogenic or antiandrogenic activity of genistein, its mechanism of prevention against other cancers has not been clearly demonstrated. We proposed that prevention by soybean from other cancers than sex hormone -related cancers was achieved via modulation of drug-metabolizing enzymes. Addition of acid hydrolysate of 80% methanol extract of soyflour to diet caused a significant induction of quinone reductase, an anticarcinogenic marker enzyme and one of drug-metabolizing enzymes, in mouse lung while it suppressed arylhydrocarbon hydroxylase, involved in bioactivation of procarcinogens, in kidney and small intestine. It is likely that active components exist in a conjugated form and released by acid hydrolysis to be able to affect drug-metabolizing enzyme and exert chemopreventive activity. Benzo(a)pyrene-induced tumor development in mouse lung was greatly reduced by soybean extract supplementation, which is consistent with the extract's capability to modulate favorably arylhydrocarbon hydroxylase and quinone reductase towards chemoprevention.
Antimicrobial Activity and Characteristics of Protamine Extracted from Tuna Spermary
Jeon, Tae-Woog ; Kim, Jin-Ho ; Park, Ki-Moon ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 540~546
The purpose of this study was to investigate the antimicrobial effects and characteristics of protamine extracted from spermary of tuna. The result of amino acids analysis showed that the contents of arginine were 46%. It was 10% lower when compared to standard protamine (SP: Asama kasei LTD, Japan). Also, there were significant difference in the contents of proline adn glycine. The average molecular weights of main protein in TP were 13,400 Da, whereas those in SP were 11,300 Da and 2,600 Da. To increase antimicrobial activities of TP, pepsin or trypsin was treated at
. After TP was hydrolyzed with pepsin (pepsin hydrolyzed protamine: PHP) for 4hrs, the average molecular weights of the main protein were 11,300 Da and 3,900 Da, and the antimicrobial activities were significantly increased compared to TP. After TP was hydrolyzed with trypsin (trypsin hydrolyzed protamine: THP) for more than 10 min, the average molecular weights of the main protein were below 2,500 Da. PHP had higher antimicrobial effects on some gram positive bacteria (Staphylococcus aureus, Lactobacillus helveticus, Lactobacillus plantarum) than SP. However, THP had no antimicrobial activities. When TP was hydrolyzed with pepsin (PHP), its antimicrobial activities increased in the same level with those of SP, and this increase might be resulted rather from the changes of molecular weights of the main protein than from the contents of arginine in protamine.
Antidiarrheal, Anticostive and Antimutagenic Effects of Bifidobacterium breve K-110, K-111 and B. infantis K-525 from Korean in Experimental Animals
Rhee, Young-Kyung ; Kim, Dong-Hyun ; Han, Myung-Joo ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 547~552
Antidiarrheal, anticostive and antimutagenic effects of Bifidobacterium breve K-110, K-111 and B. infantis K-525 isolated from Korean were investigated in experimental animals. These Bifidobacteria were not significantly affected on the transport of barium sulfate in the small intestine. However, these Bifidobacteria significantly stimulated the transport of barium sulfate in the large intestine. Particularly, when Bifidobacterium breve K-110 (500 mg/kg) was orally administered, the transport of barium sulfate in the large intestine was increased 45%, compared to the control group. On the castor oil-induced diarrheal mice, Bifidobacterium breve K-111 had the antidiarrheal activity but the other Bifidobacteria did not had it. When the antimutagenicity of these Bifidobacteria and their peptidoglycans were examined using Salmonella typhimurium TA98/TA100 in an in vitro assay system, these Bifidobacteria and peptidoglycans showed inhibitory effect of
. These results indicate that Bifidobacterium spp. had antidiarrheal, anticostive and antimutagenic activities as well as the inhibitory activity of harmful enzymes of intestinal bacteria in the intestine.
Screening of Mushrooms Having Fibrinolytic Activity
Choi, Nack-Shick ; Seo, Sung-Yum ; Kim, Seung-Ho ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 553~557
Five fungi (mushrooms), Daedaleopsis styracina, Trichaptum abietium, Coriolus versicolor, Pisolithus tinctorius and Tricholomopsis decora, were screened and examined the fibrinolytic activity and specificity. The extracts of mushrooms showed a level of fibrinolytic activity that was about 3-4 times higher than that of plasmin 1.0 unit. In particular, Pisolithus tinctorius of them showed the greatest enzyme activity (4.71 plasmin unit/mL) by fibrin plate assay, and the highest specificity (1.32 plasmin unit/mL) using chromogenic substrate (N-p-Tosyl-Gly-Pro-Lys p-nitroanilide) by Tricholomopsis decora. And the same molecular mass 54 and 61kDa showing the fibrinolytic activity obtained from all fruiting bodies were confirmed, and it was found that Trichaptum abietium and Tricholomopsis decora have a strong fibrinolytic enzyme with an apparent size of 100 kDa and 84 kDa, respectively on SDS-fibrin zymography activity assay.
Monitoring for the Process Conditions of Chitosan Using Response Surface Methodology
Jeong, Yong-Jin ; Lee, Myung-Hee ; Lee, Gee-Dong ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 558~563
Response surface methodology was used for monitoring physicochemical properties of chitosan with preparation of chitosan. Deacetylation degree of chitosan was in proportion to NaOH concentration for deacetylation of chitosan. The solubility of chitosan was maximized in 52% (concentration of NaOH),
(deacetylation temperature) and 123 min (deacetylation time). Viscosity of chitosan was mainly influenced by concentration of NaOH, and was greatly decreased with the increase of concentration of NaOH. The optimum condition ranges for preparation of chitosan was
in deacetylation temperature and
in deacetylation time.
Gelatinization Properties of Pigmented Rice Varieties
Ha, Tae-Youl ; Park, Sung-Hee ; Lee, Sang-Hyo ; Kim, Dong-Chul ;
Korean Journal of Food Science and Technology, volume 31, issue 2, 1999, Pages 564~567
Gelatinization characteristics of pigmented rice varieties were determined in terms of amylose contents, amylograph, gel consistency, water absorption index (WAI) and water soluble index (WSI). Amylose contents of black and red rice were lower than those of brown rice, especially Sanghaehyanghyulla exhibited the lowest amylose contents among the pigmented rice varieties tested. There was no significant difference in WAI among the pigmented rice varieties, but WSI was lower in red rice than the others. Peak viscosity of black rice measured in a Brabender amylograph was lower than those of red and brown rice.