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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Korean Journal of Food Science and Technology
Journal Basic Information
Journal DOI :
Korean Society of Food Science and Technology
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Volume & Issues
Volume 33, Issue 6 - Dec 2001
Volume 33, Issue 5 - Oct 2001
Volume 33, Issue 4 - Aug 2001
Volume 33, Issue 3 - Jun 2001
Volume 33, Issue 2 - Apr 2001
Volume 33, Issue 1 - Feb 2001
Selecting the target year
Formation of Active Oxygen in Meat Emulsion System
Park, Hyung-Il ; Chung, Myung-Sup ; Lee, Moo-Ha ; Lee, Sung-Ki ;
Korean Journal of Food Science and Technology, volume 33, issue 1, 2001, Pages 1~6
Emulsion products with water soluble protein were exposed under light at
for 8 days. Peroxide value (POV) was increased significantly at the bigining of storage and 2-thiobarbituric acid (TBA) value also increased until 4 days of storage with increase of the production of carbonyl compounds, suggesting that the condition was reacted different from that of the lipid autoxidation. The reaction was similar to the flavor reversion that usually produced from the bigining of soybean oil oxidation. The reason might be the meat pigment, myoglobin, oxidation and it would be due to the singlet oxygen rather than superoxide anion. When the light was excluded general pattern was similar but the production of oxidation products were smaller than that when the sample was exposed under light. The effect of the singlet oxygen was also smaller which meant that the singlet oxygen produced during emulsion process may affect on the flavor reversion at the bigining of storage. The POV of the emulsion without water soluble protein increase gradually by storage and the results indicated that the degradation rate of the peroxides were lower than the sample with water soluble protein. Especially after 4 days of storage, production of carbonyl compounds were decreased. During storage it would be possible to produce the singlet oxygen and the sensitizer from the plants that can be produced during decoloration of soybean oil may be responsible for it. When the light was excluded the production of oxidation products were reduced at the begining of storage and the effect of quencher also was not detected. Therefore the results indicated that the light can accelerate the lipid oxidation.
The effect of calcium concentration and temperature on the gelation of Aigeok Polysaccharide
Lee, Hyang-Aee ; Kim, Keyng-Yi ;
Korean Journal of Food Science and Technology, volume 33, issue 1, 2001, Pages 7~11
The influence of temperature and calcium concentration on the gelation kinetics of purified Aigeok system has been investigated by small deformation oscillatory measurement. DE(degree of esterification) of the present sample was indicated of low methoxyl Aigeok polysaccharide by FT-IR. The calcium induced gelation of Aigeok has been studied. Both moduli reached the saturation value during the period of experiments. Rate constant increased with increasing calcium concentration, however above 4.08 mM calcium chloride caused a sudden drop in gel strength. The experimental result that the decrease in gel strength at high calcium concentration was seems to be phase separation or competitive inhibition between calcium ions. The storage and loss shear moduli decreased with increasing temperature. The rate constant of Aigeok system remarkably dropped above
. Thus hydrogen bonding is prior to hydrophobic interaction for Aigeok molecule.
The Antioxidative Effects of the Water-Soluble Extracts of Plants Used as Tea Materials
Kim, Mee-Hye ; Kim, Myung-Chul ; Park, Jong-Seok ; Kim, Jong-Wook ; Lee, Jong-Ok ;
Korean Journal of Food Science and Technology, volume 33, issue 1, 2001, Pages 12~18
The water-soluble extracts of plants used as tea materials were investigated for their antioxidant activities and active components(total phenolics, ascorbate and selenium). Antioxidant activities of the plant extracts were determined by measuring the changes in both peroxide values(POV method) during storage(36 day,
) and conductivity of soybean oil at
(Rancimat method). Soybean oil without any additive was used as a control. Soybean oil treated with 0.02% BHT was used as a positive control. The test samples were prepared by mixing the plant extracts with soybean oil in 0.02% concentration by weight. The water-soluble extracts of lycii fructus(23 d), oolong tea(23 d), orange peel(23 d), citron(22 d), and apricot(22 d) showed longer induction periods, compared to control(21 d) and BHT(21 d) by POV method. Also water-soluble extracts of oolong tea(12 h), instant coffee(11 h), citron(10 h), cinnamomi cortex(10 h), schizandrae fructus(10 h), lycii fructus(10 h) and apricot(10 h) demonstrated longer induction periods, compared to control(8 h) and BHT(8 h) by Rancimat method. The contents of total phenolic compounds were observed to be high in water-soluble extracts of oolong tea, green tea, black tea, coffee, cinnamomi cortex, and cassiae semen. Ascorbate contents were found to be high in coffee, eucommiae cortex, black tea, ganoderma, cinnamomi cortex, persimmon leaf, chicory, green tea and oolong tea extracts. The selenium contents were not detected in all the extracts. The antioxidative effects of some plant extacts were seemed to be the combined effects of various antioxidant components such as phenolics and ascorbate.
Physicochemical Properties of Xylooligosaccharide as Food Material
Park, Youn-Je ; Lee, Ji-Wan ; Lee, Chang-Seung ; Rhew, Bo-Kyung ; Yang, Chang-Kun ;
Korean Journal of Food Science and Technology, volume 33, issue 1, 2001, Pages 19~23
Physicochemical properties including viscosity, temperature and pH stability, color turbidity and moisture retention power of xylooligosaccharide(XO) as food material were investigated to apply to food process. The viscosity of 70 bx XO was 930 cP at
and 90 cP at
, which was higher than that of sugar but lower than that of other oligosacchrides. XO remained stable after heat treatment for 1hr at
and pH 2.5 to 8.0 indicating excellent heat and pH stability. The pH of XO was measured
and the color turbidvity of XO was very low at pH
. The color turbidity of XO increased as pH increased, but it was not high enough to affect food process. When heated with 1% glycine the color turbidity of XO was very low and changed little with pH changes. To measure moisture retention power XO was stored at
and 75% relative humidity for 71 day. XO retained more than 95% of the original weight; whereas sugar lost 28%. These results suggest that XO has useful physicochemical properties for various food process to improve the functionality of food.
Analysis of Aroma patterns of Nagaimo, Ichoimo and Tsukuneimo by the Electronic Nose
Lee, Boo-Yong ; Yang, Young-Min ;
Korean Journal of Food Science and Technology, volume 33, issue 1, 2001, Pages 24~27
This study was performed to analyse aroma patterns of Nagaimo, Ichoimo and Tsukuneimo by the electronic nose with 32 conducting polymer sensors. Response by the electronic nose was analysed by the principal component analysis(PCA). Sensory evaluation also for organoleptic taste and odor of Nagaimo, Ichoimo and Tsukuneimo was performed. Nagaimo was very crunchy and sweet. Tsukuneimo was roasted nutty, hard, viscid taste and sticky. Ichoimo had intensive unique yam flavor and moderate hardness between Nagaimo and Ichoimo. Intensity of Ichoimo for unique yam flavor by the electronic nose was the strongest. The quality factor(QF) of PCA for normalized pattern by thirty two sensors showed less than 2, and so aroma pattern of three yam cultivars had no difference. But when the PCA was performed for normalized pattern by eight selected sensitive sensors, the QF for Nagaimo and Tsukuneimo is 2.057. Thus aroma pattern between Nagaimo and Tsukuneimo could be distinguished.
Studies on the Principal Taste Components in Soup Base of Commercial Ramyons
Kim, Hyeon-Wee ; Kim, Young-Jun ; Bae, Soo-Kyeong ; Shim, Gun-Sub ;
Korean Journal of Food Science and Technology, volume 33, issue 1, 2001, Pages 28~32
Major sensory characteristic components-salty(NaCl), sweet(free sugars), palatable tastes(MSG, IMP, GMP) and related components-in soup base of commercial ramyons(25 ramyons, 11 bowl ramyons) were investigated to estimate their use level.
in ramyons and
in bowl ramyons) was determined by IC so that NaCl values (20.90% in ramyons and 18.16% in bowl ramyons) could be calculated from it. And from the assayed results of glutamic acid(
in ramyons and
in bowl ramyons) by LC, MSG values were 12.08% in ramyons and 12.04% in bowl ramyons. GMP and IMP contents were
in ramyons and
in bowl ramyons, respectively. In addition, free sugars contained in ramyons such as sucrose, glucose and fructose were also analyzed by LC. In order to compare the sweetness, the free sugars were multiplied by conversion factor(sucrose 1, glucose 0.7, fructose 1.1), which showed
in ramyons and
in bowl ramyons. Therefore it is concluded that the analytical method of
, glutamic acid and free sugars can be used as a simple and exact technique for the determination of NaCl, MSG and sweetness of ramyons.
Optimization of HPLC Method and Clean-up Process for Simultaneous and Systematic Analysis of Synthetic Color Additives in Foods
Park, Sung-Kwan ; Hong, Yeun ; Jung, Yong-Hyun ; Lee, Chang-Hee ; Yoon, Hae-Jung ; Kim, So-Hee ; Lee, Jong-Ok ;
Korean Journal of Food Science and Technology, volume 33, issue 1, 2001, Pages 33~39
To develop a method for separation process using Sep-pak
, simultaneous and systematic analysis of 8 permitted and 11 non-permitted synthetic food colors in Korea, optimization of analysis conditions for reverse phase ion-pair high performance liquid chromatography was carried out. For the best result of Sep-pak
separation the pH of color standard mixture solution was
and 0.1% HCl-methanol solution were set as eluent. The colors eluated from Sep-pak
cartridge were determined and confirmed by high performance liquid chromatography with a photodiode array detector at 420 nm for yellow colors type, at 520 nm for red colors type, at 600 nm for blue and green colors type and at 254 nm for mixed colors. Conditions for HPLC analysis were as follows: column, Symmetry
(5 m, 3.9 mm
); mobile phase, 0.025 M ammonium acetate (containing 0.01 M tetrabutylammonium bromide) : acetonitrile : methanol (65 : 25 : 10) and 0.025 M ammonium acetate(containing 0.01 M tetrabutylammonium bromide) : acetonitrile : methanol (40 : 50 : 10); flow rate, 1 mL/min. It takes 35 minutes for simultaneaus analysis and 18 minutes for systematic analysis. The detection limits range of each colors were
The Effects of TEMPO, NaBr and Temperature on the Selective Oxidation of Primary Alcohol Groups in Corn Starch
Suh, Dong-Soon ; Chang, Pahn-Shick ; Kim, Kwang-Ok ;
Korean Journal of Food Science and Technology, volume 33, issue 1, 2001, Pages 40~44
The effects of TEMPO and NaBr concentration, and temperature on the selective oxidation of primary alcohol groups in corn starch were examined. Reaction time decreased with the increased levels of TEMPO, NaBr and temperature up to 1.7 mM and 100 mM per 100 mM anhydroglucose unit(AGU) and
, respectively, and did not change appreciably at the higher levels. Yield decreased with the increased NaBr levels and was not affected TEMPO level and the temperature. NaBr level and temperature showed negative effects on the selectivity. But the selectivity was not affected by NaBr level and temperature until 100 mM/100 mM AGU and
. TEMPO had no effect on the selectivity significantly.
Quality Characteristics of Extruded Formulated Products Prepared from Blends of Rice Flour, Corn Flour and Fish Muscle by Single-Screw Extrusion
Sim, Young-Ja ; Jung, Bok-Mi ; Rhee, Khee-Choon ;
Korean Journal of Food Science and Technology, volume 33, issue 1, 2001, Pages 45~49
This research was conducted to study the characteristics of the extruded products prepared from blends containing fixed amounts of frozen pollack (20%) and defatted soy flour (5%) and varying amounts of rice and corn flour using laboratory-scale single-screw extruder. Extrusion conditions were set at 27% feed moisture,
process temperature and 170 rpm screw speed. Results showed that there was almost no difference in proximate compositions among all extruded products. The product made from 100% rice flour had the highest expansion ratio, the lowest bulk density and the lowest shear force (P<0.05). Also, this product was the highest in L value and had the highest preference in sensory evaluation. Consequently, the addition of frozen pollack and defatted soy flour to rice flour could make desirable expanded extruded products. This study will form the basis for future development of rice snacks containing frozen pollack.
Glucose Chain Length Distribution of Starches from Endosperm Mutant Rices and Its Relationship with Adaptability in Rice Bread Processing
Kang, Mi-Young ; Han, Ji-Yeun ;
Korean Journal of Food Science and Technology, volume 33, issue 1, 2001, Pages 50~54
The amylose content, based on iodine blue value, of eight rice cultivars decreased in order of Nampungbyeo>Whachungbyeo>Punchilmi>Nampung CB243>Whachung du-1>Nampung EM90>Whachungchalbyeo>shr. The amylopectin chain length distribution was obtained by enzyme treatments followed by high-performance size-exclusion chromatographic separation. Chain length distribution profiles of the isoamylase-debranched starches showed distinct patterns according to cultivars. Based on the sensory evaluation result of the bread prepared from gluten and rice flours of eight rice cultivars, chewiness of the product was related with the presence of amylose while the short-chain amylopectin fraction was contributed to the texture and overall quality.
Effects of Extrusion Process Parameters on Puffing of Extruded Pellets
Kim, Jae-Hyun ; Ryu, Gi-Hyung ;
Korean Journal of Food Science and Technology, volume 33, issue 1, 2001, Pages 55~59
Pressure-puffing system or extruder has been used to puff rice kernel or rice flour. Most of the study on rice puffing were the effect of process conditions such as moisture content and heating temperature on physical and chemical characteristics of popped rice. The study on mechanism and development of instant puffed rice like popcorn has been limited. Extruded waxy rice pellets were puffed in a microwave oven after drying and conditioning. Extruded pellets were formed with extrusion conditions of
moisture content, 2.76 MPa
gas injection pressure and 200 rpm screw speed. Under these conditions, puffed waxy rice pellets in microwave oven had low density and soft texture. Density and texture of puffed waxy rice pellet could be optimized by control of moisture content,
gas injection pressure and screw speed that affect significantly when puffing extruded waxy rice pellet.
Production of Starch Vermicelli (Dangmyun) by Using Modified Corn Starches (I) -Physicochemical Properties of Domestic and Foreign Starch vermicelli (Dangmyun)-
Yook, Cheol ; Lee, Won-Kun ;
Korean Journal of Food Science and Technology, volume 33, issue 1, 2001, Pages 60~65
Physicochemical properties of 4 kinds of domestic and 7 kinds of foreign starch vermicelli (1 from Chinese, 6 from Japan) were determined. Peak temperature of starch vermicelli measured by DSC were
which were much lower than gelatinization temperatures of their raw material starches. X-ray diffraction peaks of starch vermicelli were not sharp compared with those of raw material starches which indicated that starches were gelatinized by heating and retrograded by cooling and freezing during production of starch vermicelli. Hardness and compression slope of sweet potato starch vermicelli measured by rheometer were respectively
which were twice higher than those of corn starch vermicelli. Cooking loss of corn starch vermicelli, which was 19.8%, was higher than that of sweet potato starch vermicelli,
and mung bean starch vermicelli, 7.7%. In changes of thickness of starch vermicelli during cooking i.e swelling ratio, sweet potato starch vermicelli had
of swelling ratio, which was higher than that of corn starch vermicelli, 50%. Corn starch vermicelli, which was relatively less elastic and easily broken, was shown to be inferior to that of sweet potato starch vermicelli in overall quality.
Determination of Kinetic Parameters for Texture Changes of Sweet Potatoes during Heating
Lee, Jung-Ju ; Rhim, Jong-Whan ;
Korean Journal of Food Science and Technology, volume 33, issue 1, 2001, Pages 66~71
Kinetic parameters for the texture degradation of three varieties of sweet potato during heating were determined using two alternative methods, the biphasic model and the fractional conversion method. The texture degradation of sweet potatoes during heating could be expressed by two simultaneous first order reactions using the biphasic method, whose activation energies were ranged
for the initial fast texture degradation reaction and the slow texture degradation reaction at a prolonged heating period, respectively. However, the whole texture degradation phenomena of sweet potatoes during heating could also be explained by a single first order reaction using the fractional conversion method. The activation energies were
, which were comparable with those of the first phase reaction for the texture degradation determined by the biphasic model. A kinetic compensation effect shown between the kinetic parameters determined by both methods indicates that both methods can be conveniently used to determine kinetic parameters for the texture degradation of sweet potatoes by heating.
Changes of Microbiological and General Quality Characteristics of Gamma Irradiated Kochujang(Fermented Hot Pepper Paste)
Kim, Dong-Ho ; Yook, Hong-Sun ; Youn, Kyu-Chun ; Sohn, Cheon-Bae ; Byun, Myung-Woo ;
Korean Journal of Food Science and Technology, volume 33, issue 1, 2001, Pages 72~77
The effect of gamma-irradiation on the microbiological and general quality changes of the kochujang(Korean hot pepper paste) was studied. Kochujang was prepared, irradiated at 5, 10 and 20 kGy, and then stored at
for twelve weeks. The results showed that the Bacillus were decreased by 5 log cycles with dose of 20 kGy with 3.94 kGy of
value. Yeast and Lactobacillus cells were nearly eliminated by 10 kGy. The formation of
and reducing sugar, enzyme activity, acid production and browning were not affected by gamma irradiation. Therefore, it was considered that the kochujang treated with gamma irradiation maintained better microbial quality than that of the control with storage.
Characteristics of Whelk Internal Organ Jeotgal with the Addition of Bromelain
Oh, Jeong-Hoon ; Lee, Kyung-Eun ; Kim, Jeong-Mok ; Lee, Seung-Cheol ;
Korean Journal of Food Science and Technology, volume 33, issue 1, 2001, Pages 78~83
To use the by-products of whelk processing, whelk internal organ with the addition of bromelain were used to make jeotgal, Korean traditional salted and fermented seafood sauce. The products were prepared at different salt concentrations of 10, 15 and 20% with various bromelain contents 0, 0.01, 0.1 and 0.5%. The samples were stored at
and the chemical and microbiological analyses were evaluated for four weeks. The initial pH (near 6.1) in all conditions decreased in the beginning stage of aging, then gradually increased until three weeks and finally decreased to
. The sample with lower salt concentration showed less pH change For two weeks. The samples treated with higher bromelain in 10% and 15% salt concentration showed higher pH values after 4 weeks compared to the nontreated control. Amino nitrogen in the samples increased at lower salt concentration and at higher bromelain content. The amino nitrogen showed maximum value, 780 mg%, at 10% salt and 0.5% bromelain treatment. Total nitrogen contents increased with aging periods, especially increased rapidly in high concentrations of bromelain treated samples at early stages of aging. The higher salt concentrations in the product decreased the total microbial number and lactic acid bacterial number.
Isolation and Characterization of a Bacterium from Korean Soy Paste Doenjang Producing Inhibition of Angiotensin Converting Enzyme
Kim, Yong-Seok ; Rhee, Chang-Ho ; Park, Heui-Dong ;
Korean Journal of Food Science and Technology, volume 33, issue 1, 2001, Pages 84~88
About 100 bacterial strains producing proteolytic enzymes were isolated from Korean traditional soy paste Doenjang. Among them, strain SYG3 producing the highest level of angiotensin converting enzyme (ACE) inhibitor into the culture medium was selected and identified as Bacillus pumilus according to the Bergey's mannual of systematic bacteriology. Soybean powder as a nitrogen source and glucose as a carbon source supported high level of ACE inhibitor production. The presence of 3% NaCl also enhanced the production of ACE inhibitor in the medium. The optimum initial pH of the medium and culture temperature for the production of ACE inhibitor were 7.0 and
, respectively. The maximal level of ACE inhibitory effect was obtained after 36 hours of cultivation under the optimized conditions, which was about 98% of inhibition ratio.
Quality Characteristics for Doenjang Using Squid Internal Organs
Seo, Ji-Hyung ; Jeong, Yong-Jin ;
Korean Journal of Food Science and Technology, volume 33, issue 1, 2001, Pages 89~93
The quality characteristics of doenjangs added with squid internal organs were evaluated. The contents of moisture, salt and amino type nitrogen were similar among traditional doenjang and squid doenjang(I, II, III). But the color values were different. pH and peroxide value(POV) were high in squid doenjangs. Squid doenjang(I, II, III) contained much taurine(
) which were not detected in traditional doenjang. Also aspartic acid and glutamic acid related to palatable taste, threonine, serine and proline related to sweet tastes were much more in squid doenjangs. Contents of isoleucine and leucine related to bitter taste were similar with traditional doenjangs. Comparing with traditional doenjang, volatile flavor components in squid doenjangs had high ratio of esters such as ethylbutylether and aldehydes such as 2-propanal, 3-methylbutanal in contrast with low alcohols. Especially ethylbutylether, 2-propanol, 3-methyl-1-butanal, 2,6,10,14-tetramethyl-pentadecane, ethyllinoleate were only in squid doenjangs. From the sensory evaluation after 4 weeks, squid doenjang(II) added with 10% squid internal organs obtained the highest scores for taste as differing from traditional soybean paste and squid doenjang(I). But the total acceptability was higher in traditional doenjang because of strong fishy smell and dark color in squid doenjang. After 8 weeks squid doenjang(I, II) obtained high scores for taste and low scores for color and flavor.
Changes in the Microflora and Enzyme Activities of Kochujang Prepared with Different Koji during Fermentation
Shin, Dong-Hwa ; Ahn, Eun-Young ; Kim, Yong-Suk ; Oh, Ji-Young ;
Korean Journal of Food Science and Technology, volume 33, issue 1, 2001, Pages 94~99
Kochujangs(fermented hot pepper-soybean paste) were prepared either using traditional meju (koji for kochujang) or controlled meju fermented by pure isolates (P-1, P-2), which were screened from traditional meju collected at Sunchang area. The isolates were characterized for their superiority on amylase and protease activities, and overall flavor of the culture on cooked soybean. Bacterial cell counts were not different in all treatments of kochujang during fermentation. The mold counts of each treatment dropped to undetectable level after 40 and 60 days of fermentation, respectively. Heat treatment(
, 15 min) before fermentation stopped gas formation and had no effect on bacterial cell count, but the growth of yeast was depressed. Total accumulative volume of gas produced during kochujang fermentation was depended on load of yeast in kochujang and the kochujang using P-2 koji produced least amount of gas among all treatments. The amylase and protease activities of kochujang were not significantly different among traditional and controlled kochujangs.
Quality of Freeze Dried Kimchi
Ko, Young-Tae ; Kang, Jung-Hwa ; Kim, Tae-Eun ;
Korean Journal of Food Science and Technology, volume 33, issue 1, 2001, Pages 100~106
The objective of this study was to improve the shelf-life of kimchi by freeze drying. Kimchi was freeze dried and stored at
for 60 days. It was reconstituted with water at an interval of ten days and number of total lactic acid bacteria(LAB), sensory properties and shape/color were observed. The results were as follows: (1) Number of total LAB of sample stored at
for 60 days decreased gradually and the value of 10 day-sample and 30 day-sample was significantly different from the value of 0 day-sample and 20 day-sample, respectively (p<0.05). Number of total LAB of sample stored at
decreased more rapidly in comparison with that of sample stored at
. (2) Overall acceptability, taste, moistness and chewiness of freeze dried/reconstituted kimchi slightly decreased by freeze drying. However, acceptability of freeze dried/reconstituted kimchi was relatively good. (3) Overall acceptability of freeze dried/10 days-stored/reconstituted sample was slightly lower than that of reference sample (not-freeze dried sample). Overall acceptability of sample stored at
for 50 days decreased substantially in comparison with sample stored at
for 10 day. (4) In case of freeze dried/stored samples, sensory properties of sample stored at
for 60 days were not different from those of reference(sample stored at
). Overall acceptability, taste, texture and crispness of sample stored at
started to decrease after 10 days. Odor and color of sample stored at
were changed after 50 days and 60 days, respectively.
Changes in Quality Attributes of Sigumjang with Fermentation
Choi, Ung-Kyu ; Kwon, O-Jun ; Son, Dong-Hwa ; Cha, Won-Seop ; Cho, Young-Je ; Lee, Suk-Il ; Yang, Sung-Ho ; Chung, Yung-Gun ;
Korean Journal of Food Science and Technology, volume 33, issue 1, 2001, Pages 107~112
The various components of sigumjang were analyzed according to fermentation time. Aerobic bacteria were increased with fermentation time. Yeasts and molds were increased until 3 days after fermentation and then not changed. Six free sugars, 3 volatile organic acids and 6 non-volatile organic acids were detected. The content of free amino acids was
. Glutamic acid was most abundant component among the amino acids, followed by phenylalanine, arginine and valine. The ratio of essential amino acid was
. The content of mineral was
. Potassium was the most abundant in quantity among the minerals in sigumjang except sodium which was added artificially. The principal fatty acids were linoleic acid, palmitic acid and oleic acid. The ratio of unsaturated fatty acids was
. As a result of sensory evaluation, the highest score was obtained 3 to 5 days after fermentation.
Effects of Methanol Extracts from phaseolus vulgaris on serum Lipid Concentrations in Rats fed High Fat and Cholesterol Diet
Sin, Mee-Kyung ; Han, Sung-Hee ;
Korean Journal of Food Science and Technology, volume 33, issue 1, 2001, Pages 113~116
The effects of phaseolus vulgaris extracts on serum lipid concentrations were evaluated in rats. Forty-two male Sprague-Dawley rats weighing
were divided into six groups and fed high fat diets for four weeks. Experimental groups were administered with following diets; basal fat diet(control) and basal and high fat diets with 1% cholesterol and phaseolus vulgaris extract(40 mg/kg, 400 mg/kg and 4000 mg/kg). The concentrations of serum triglyceride in rats fed the phaseolus vulgaris extract, high fat, 1% cholesterol, and PVHC-40, -400, -4000 mg/kg were lower than those in other groups. The concentrations of total cholesterol in the PVHC-40, -400, -4000 mg/kg groups were lower than those in fat diet groups. The concentrations of HDL-cholesterol in serum of the PVHC-40, -400, 4000 mg/kg groups were significantly higer than those of other groups. The levels of LDL-cholesterol in serum of the PVHC-40, -400, -4000 mg/kg groups were tended to be lower than those of other groups. These results suggest that phaseolus vulgaris extract may reduce elevated levels of serum lipid concentrations in rats fed high fat diets.
Inhibitor from White Kidney Bean(Phaseolus vulgaris)
Chun, Seong-Ho ; Ryu, Il-Hwan ; Park, Seung-Taeck ; Lee, Kap-Sang ;
Korean Journal of Food Science and Technology, volume 33, issue 1, 2001, Pages 117~121
White kidney bean, Phaseolus vulgaris, contains proteinaceous inhibitors of
. Two inhibitors have been purified by conventional protein fractionation methods such as ethanol precipitation, ammonium sulfate fractionation, DEAE-Sephadex ion exchange chromatography and Sephadex G-100 gel chromatography. The inhibitors were purified as I-1 and I-2 based on their elution order from the DEAE-Sephadex column. The overall purification ratio were about 15.0 and 14.8 for I-1 and I-2, respectively. The molecular weights of purified
inhibitors were 50,000 and 45,000 determined by Sephadex G-100 gel filtration and SDS-polyacrylamide gel electrophoresis. They contain
of protein. The carbohydrates were composed of glucose : xylose : mannose : N-acetylglucosamine (5 : 3 : 50 : 42).
Biological Activities of Substance Extracted from the Fruit Body of Formitopsis rosea
Chung, Ho-Kweon ; Lee, June-Woo ;
Korean Journal of Food Science and Technology, volume 33, issue 1, 2001, Pages 122~127
This study was conducted to investigate the characteristics and biological activities of the substance extracted from the fruit body of Formitopsis rosea. The substance was extracted by hot water and then it was separated high and low molecular weight fraction by ethanol precipitation, The high molecular weight fraction was found to be a proteoglycan composed of glucose, mannose, galactose, xylose, fructose, ribose and amino acids. The amino acids of proteoglycan were mainly threonine, isoleucine, glycine, aspartic acid. Anticomplementary activity of the high molecular weight fraction was higher than that of the low molecular weight fraction. And also, the high molecular weight fraction enhanced phagocytic activity and nitric oxide production of macrophage. In enzymatic lipid peroxidation reaction with
, the lipid peroxidation was inhibited 82.4% and 86.6% by high and low molecular weight fractions, in nonenzymatic lipid peroxidation reaction, it was 83.0% and 84.6%, respectively.
Effect of Stem Bark Extract from Morus alba and Cudrania tricuspidata on the Concentrations of Lipid and Tissue Lipid Peroxidation in the Cholesterol-Fed Rats
Cha, Jae-Young ; Cho, Young-Su ;
Korean Journal of Food Science and Technology, volume 33, issue 1, 2001, Pages 128~134
Male Sprague-Dawley rats received either a cholesterol diet(Control group) or cholesterol diets supplemented with the water-soluble extract of stem bark from Morus alba(M group) or Cudrania tricuspidata(C group) at the level of 1% for 2 weeks. Concentrations of total cholesterol and phospholipid in serum of C group and triglyceride in serum of M group were lower than those of control group. Concentration of cholesterol in liver of M and C groups has a tendency to be lower than that of control group. Antioxidative activities of water-soluble extracts from stem bark of Morus alba and Cudrania tricuspidata on the peroxidation of lipid in tissues of rats were also studied in vivo by measuring the formation of thiobarbituric acid reactive substances (TBARS). Concentration of TBARS in kidney of M and C groups was significantly lower than control group. However, concentration of TBARS in liver and brain of C and M groups was significantly higher than in control group. The result that concentration of nonheme ion was significantly increased in liver of the mulberry supplemented groups comparision to control group, suggested that enhanced concentration of nonheme ion was associated with enhanced peroxidation of lipid in this group. Concentration of TBARS in microsomes of liver and brain in control group induced with
/ascorbate increased by reaction time at
, whereas this observation in liver did not occurred in C and M groups. This study suggested that water-extract from stem bark of Morus alba and Cudrania tricuspidata exert hypotriglycerolemic effect as well as antioxidative effect in kidney and liver microsomes in rats fed a cholesterol diet.
Bone Marrow Cell Proliferation Activity through Intestinal Immune System by the Components of Atractylodes lancea DC.
Yu, Kwang-Won ; Shin, Kwang-Soon ;
Korean Journal of Food Science and Technology, volume 33, issue 1, 2001, Pages 135~141
Of hot-water extracts prepared from 10 herbal components of Sip-Jeon-Dae-Bo-Tang, Atractylodes lancea DC. (ALR) and Panax ginseng C.A. Meyer (PG) showed the most potent bone marrow cell proliferation activity through intestinal immune system whereas other extracts did not have the activity except for Astragalus membranacues Bunge (ASR) and Angelica acutiloba Kitagawa (AR) having low activity. Especially, ALR had the potent activity irrespective of classes of ALR, a place of production and the condition of breeding. In addition, we found that hot-water extract from Atractylodes lancea DC rhizomes (ALR-0) contributed mainly to Peyer's patch cells mediated-hematopoietic response of Sip-Jeon-Dae-Bo-Tang. ALR-0 was further fractionated into MeOH-soluble fraction (ALR-1), MeOH-insoluble and EtOH-soluble fraction (ALR-2), and the crude polysaccharide fraction (ALR-3). Among these fractions, only ALR-3 showed potent stimulating activity for proliferation of bone marrow cells mediated by Peyer's patch cells, dose-dependently. In treatments of ALR-3 with
and pronase, all significantly reduced the intestinal immune system modulating activity of ALR-3, and the activity of ALR-3 was much affected by
oxidation particularly. These results reveal that macromolecules, such as polysaccharide, rather than low-molecular-weight substances, are the potent intestinal immune system modulating compound of ALR.
Effect of Lentinus edodes water extract on some enzymes of mouse intestinal bacteria
Bae, Eun-Ah ; Kim, Dong-Hyun ; Han, Myung-Joo ;
Korean Journal of Food Science and Technology, volume 33, issue 1, 2001, Pages 142~145
The objective of this study was to evaluate the in vivo effect of Lentinus edodes on the harmful enzymes of mouse intestinal bacteria. When mouse intestinal microflora were cultured in the anaerobic media containing Lentinus edodes water extract or trehalose (LD) isolated From its extract, final pH of the cultured media was significantly decreased and the activities of harmful enzymes, particulary
and tryptophanase, were significantly inhibited. By orally administering Lentinus edodes water extract or LD, mouse fecal
and tryptophanase were also signifcantly inhibited.
Inhibitory Effect on Delayed-type Hypersensitivity by the Hot Water Extracts from Medicinal Herbs
Choi, Eun-Mi ; Lee, Bong-Ki ; Koo, Sung-Ja ;
Korean Journal of Food Science and Technology, volume 33, issue 1, 2001, Pages 146~148
In order to investigate the inhibitory effects on the type IV allergy reaction of the hot water extracts (10 mg/20 g body weight) from medicinal herbs (Flos magnoliae, Poncirus trifoliata, Bupleurum falcatum, Scutellaria baicalensis, Schisandra chinensis), delayed type hypersensitivity by 2,4-dinitro-1-fluorobenzene (DNFB) was measured. Scutellaria baicalensis, Schisandra chinensis and Poncirus trifoliata showed inhibitory effects on the delayed type hypersensitivity by DNFB in the 1'st and 2'nd sensitized mice, but Flos magnoliae showed valuable changes only in the 2'nd sensitized mice. Inhibitory effect of Bupleurum falcatum had no statistical significance (p>0.05). According to above results, Scutellaria baicalensis, Schisandra chinensis and Poncirus trifoliata are supposed to be effective as anti-delayed type allergic regimen.
Extraction Characteristics of Red Flower Cabbage Pigment
Lee, Jang-Wook ; Lee, Hyang-Hee ; Rhim, Jong-Whan ;
Korean Journal of Food Science and Technology, volume 33, issue 1, 2001, Pages 149~152
Extraction characteristics of anthocyanin pigment from red flower cabbage(Brassica oleracea L. var. acephala) as a new source of natural food colorant were investigated. The pigment extracted from red flower cabbage showed the characteristic bathochromic shift of the maximum wavelength of light absorption(
) as pH of the solution changed from pH 1 to 12. As the concentration of citric acid in the extraction solvent increased, extraction rate and total optical density(TOD) of the extract increased. Maximum TOD was obtained by using the extracting solvent including
citric acid and stable pigment solution was obtained by using the extracting solvent including
ethanol in distilled water. As a result, 10% ethanolic solution with 0.8% citric acid was decided as the optimum extraction solvent for the anthocyanin pigment from red flower cabbage. Within the experimental ranges, the extraction rate increased and therefore extraction time decreased as the extraction temperature increased. The times to reach a certain value of TOD i.e., 2.1 were 24, 8, 4 and 2 hours at extraction temperature of 5, 20, 40 and
Volatile Components in Persimmon Vinegars by Solid-Phase Microextraction
Seo, Ji-Hyung ; Park, Nan-Young ; Jeong, Yong-Jin ;
Korean Journal of Food Science and Technology, volume 33, issue 1, 2001, Pages 153~156
Traditional static headspace and headspace solid-phase microextraction(SPME) techniques were compared for their effectiveness in the extraction of volatile flavor compounds from the headspace of persimmon vinegar. The adsorption condition of SPME fiber for equilibrated headspace vapor was selected as
and 20 min. Total FID response for volatiles of persimmon vinegar was exactly higher such as total peak area
in SPMEGC technique than total peak area
in static headspace-GC. The major volatiles in persimmon vinegar were acetic acid, ethyl acetate, 3-hydroxy-2-butanone, ethanol, phenethyl alcohol. From static headspace-GC technique, 3 acids, 3 aldehydes, 5 alcohols, 9 esters and 1 ketone were identified. From SPME-GC technique, total 34 compounds including 6 acids, 7 aldehydes, 6 alcohols, 9 esters, 2 hydrocarbones, 1 ketone, 3 others were detected. Also the ratio for benzaldehyde, phenethylacetate and phenethylalcohol were higher in SPME-GC.
Effects of Cross-linked RS 4 starches on Pasting Profiles of Wheat Starch using RVA
Shin, Mal-Shick ; Mun, Sae-Hun ; Woo, Kyung-Soo ;
Korean Journal of Food Science and Technology, volume 33, issue 1, 2001, Pages 157~160
RS yields and swelling powers of cross-linked RS 4 starches and effects of RS 4 starches on the pasting profiles of RS 4 added wheat starch were measured using RVA. RS yields by AOAC method were different among RS 4 starches and RS levels were higher in low swelling RS 4 starches than moderate swelling RS 4 starches. Swelling power was different with botanical source of starch and preparing procedure of RS 4 starches. The pasting curves of RS 4 added wheat starches showed increasing initial pasting temperature and lower viscosity but the patterns were similar to those of wheat starch. The pasting viscosity pattern of RS 4 added wheat starches was related with swelling power of RS 4 starch.