Go to the main menu
Skip to content
Go to bottom
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 34, Issue 6 - Dec 2002
Volume 34, Issue 5 - Oct 2002
Volume 34, Issue 4 - Aug 2002
Volume 34, Issue 3 - Jun 2002
Volume 34, Issue 2 - Apr 2002
Volume 34, Issue 1 - Feb 2002
Selecting the target year
Stability of Pigment Produced by Monascus pilosus
Park, Mee-Ja ; Yoon, Eun-Kyung ; Kim, Soon-Dong ;
Korean Journal of Food Science and Technology, volume 34, issue 4, 2002, Pages 541~545
Stability of Monascus pilosus pigment was investigated under various conditions. The concentration of the pigments stored under air and sub-atmosphere (250 mmHg) for 30 days at room temperature decreased by 77.9% and 48.4%, respectively. The pigment solution was stable under temperature ranges of
, pH 4-8, darkness and presence of KCl, NaCl,
. In contrast, the pigment solution was relatively unstable, decreasing in concentration by 6.0 and 11.6% at 100 and
, 15.5 and 13.7% at pH 3 and 9, 22.9 and 66.8% under fluorescence and sun light, respectively, and 20.2% in the presence of
Analysis of Nutritional Composition and Phenolic Compound in Propolis Collected from Falseacacia and Chestnut Tree in Korea
Song, Hyo-Nam ; Gil, Bog-Im ;
Korean Journal of Food Science and Technology, volume 34, issue 4, 2002, Pages 546~551
Nutritional composition and phenolic compounds of raw propolis collected from falseacacia (Robinia pseudoacacia L.) and chestnut tree (Castanea crenata), and their 70% ethanol extracts of propolis (EEP) were analyzed. Propolis had high crude lipid content, but no significant differences in general compositions in terms of collection area and plant origins. Mineral contents varied greatly depending on the plant origins, with falseacacia propolis showing the highest mineral content. Sixteen amino acids were analyzed, among which aspartic acid content was the highest at
and methionine the lowest at
. Extraction yield for EEP was relatively high at
, and total polyphenol and flavonoid contents were
, respectively. HPTLC and HPLC analysis on the phenolic compounds revealed the overall chromatographic patterns were almost equal, showing similar polyphenol compositions between the propolis. About 16 peaks were identified by HPLC analysis, among which 6 peaks of p-hydroxy benzoic acid, caffeic acid, ferulic acid, benzoic acid, cinnamic acid, and chrysin were identified.
Purification and Characterization of Polyphenol Oxidase from Flammulina velutipes
Pyo, Han-Jong ; Son, Dae-Yeul ; Lee, Chan ;
Korean Journal of Food Science and Technology, volume 34, issue 4, 2002, Pages 552~558
Polyphenol oxidase from Flammulina velutipes was purified and characterized. Purification of polyphenol oxidase was achieved by ammonium sulfate precipitation, Superdex G-200 gel filtration chromatography, Phenyl superose affinity chromatography, Mono-Q anion exchange chromatography and Superdex S-200 gel filtration chromatography on FPLC. After these purification steps specific activity of purified polyphenol oxidase increased to 199.1 units/mg. Polyphenol oxidase from F. velutipes was composed of a single polypeptide with molecular weight of about 40 kDa. Optimum pH and temperature for the enzyme reaction were found to be 6.0 and
, respectively. The activity of the enzyme gradually decreased at acidic pH between 3 and 5, and the enzyme lost its activity at alkaline pH between 8 and 10. This enzyme exhibited high substrate specificity to o-diphenols. Km-values for L-DOPA and caffeic acid were found to be 3.97 mM and 1.78 mM, respectively. 2-mercaptoethanol, L-ascorbic acid, sodium bisulfite, EDTA and
inhibited the activity of pholyphenol oxidase and
increased enzyme activity. The activity of enzyme was well maintained at
for over 4 months, and at
for 1 months.
Changes of Volatile Odor Components in Kimchi by Freeze-drying
Ko, Young-Tae ; Kang, Jung-Hwa ;
Korean Journal of Food Science and Technology, volume 34, issue 4, 2002, Pages 559~564
Volatile odor components of ripened and ripened/freeze-dried kimchi were analyzed by gas chromatograph. As ripening temperature of kimchi increased, pH of kimchi decreased, viable cell count of lactic acid bacteria of kimchi increased up to ripening temperature of
, and sensory properties of kimchi gradually decreased. Allyl mercaptan, methyl allyl sulfide, dimethyl disulfide, diallyl sulfide, diallyl disulfide, and ethanol were detected in ripened kimchi and ripened/freeze-dried kimchi. The amounts of allyl mercaptan, methyl allyl sulfide, diallyl sulfide, and ethanol increased as the ripening temperature increased, while those of dimethyl disulfide and diallyl disulfide decreased. Freeze-drying for 24 hr removed most of the above-mentioned volatile odor components, which were further removed by freeze-drying for 48 hr.
Effect of Preservatives and Heat Treatment on the Storage of Low-salt Kimchi
Hahn, Young-Sook ; Oh, Ji-Young ; Kim, Young-Jin ;
Korean Journal of Food Science and Technology, volume 34, issue 4, 2002, Pages 565~569
This study was carried out to estimate the effects of preservatives (alcohol, adipic acid) and heat treatment
for the prolongation of shelf-life on low-salt Kimchi. Low-salt Kimchi was prepared with salt replacements (NaCl 50%, KCl 36%,
3%, glutamic acid 0.2%). Chemical characteristics and microbiological parameters were monitored during fermentation at
. When three kinds of preservative which were alcohol 2.0%, adipic acid 0.1% and their mixture were added to low-salt Kimchi, shelf-life of them were prolonged. To extend the shelf-life of low-salt Kimchi, when the heat treatment at
were tried, heat treatment at
was superior than at
. In sensory evaluation of low-salt Kimchi, the control was showed the best quality in the overall acceptability. And low-salt Kimchi treated at
showed the most similar characteristics to the control Kimchi.
Preparation of Whelk Internal Organ Jeotgal with the Addition of Commercial Proteolytic Enzymes
Oh, Jeong-Hoon ; Koo, Myung-O ; Lee, Kyung-Eun ; Lee, Seung-Cheol ;
Korean Journal of Food Science and Technology, volume 34, issue 4, 2002, Pages 570~576
For the utilization of the by-products of whelk processing, whelk internal organ with the addition of commercial proteolytic enzymes - Flavourzyme, Neutrase, Protease NP, Prozyme - were used to make jeotgal, Korean traditional salted and fermented seafood sauce. The products were prepared at salt concentration of 25% with enzyme contents 0.05 and 0.1%. The samples were stored at
and the chemical properties were evaluated for 6 months. The pH in all samples were decreased from near 6.8 in the beginning stage to 6.1-6.4 in the final stage of incubation. Amino nitrogen of jeotgal increased with enzyme concentration and showed maximum value, 646 mg%, at 0.1% of Flavourzyme. Total nitrogen content was increased till four months, but rapidly decreased after that. Protein degradations of whelk internal organ during maturation of jeotgals were investigated by SDS-PAGE. The patterns of degradation were different with added enzymes.
Development of Low-fat Comminuted Sausage Manufactured with Various Fat Replacers Similar Textural Characteristics to Those with Regular-fat Counterpart
Choi, Soon-Hee ; Chin, Koo-Bok ;
Korean Journal of Food Science and Technology, volume 34, issue 4, 2002, Pages 577~582
Effects of the addition of single or blends of konjac flour (KF), carrageenan (CN), and soy protein isolate (SPI) into the sausage formulation were determined based on the physico-chemical and textural characteristics of low-fat comminuted sausage (LFS, fat <3%). LFSs had a pH range of 6.10 to 6.16, 77-79% moisture, <3% fat, and 13-15% protein contents, whereas regular-fat sausages (RFSs) had a pH value of 6.11, 62.5% moisture, 19.4% fat, and 11.9% protein. LFSs containing fat replacers were reduced (P<0.05) cooking loss (CL, %). KF alone or mixed with other hydrocolloids slightly improved the water-holding capacity, whereas CN increased (P<0.05) the gel strength, resulting in higher hardness values. Replacement of 6% lean meat with 1.5% SPI alone increased (P<0.05) yellowness (Hunter b value) and expressible moisture (EM, %). TPA values of KF+CN+SPI were the most similar to those of RFSs. These results indicated that triple addition of KF, CN and SPI at the ratio of 1 : 1 : 3 in LFS formulation improved functional properties, as compared to the low-fat control, and had textural characteristics most similar to those with RFSs.
Modeling of Rheological Properties of Pectins by Side Branches
Shin, Hae-Hun ; Hwang, Jae-Kwan ;
Korean Journal of Food Science and Technology, volume 34, issue 4, 2002, Pages 583~589
The rheological properties of apple pectins and tomato pectins with different degrees of side branches (sample I and sample II) were investigated with wide range of shear rate by theological modeling. Among the Power law model, Cross model and Carreau model, the Carreau model was the best fitted to the experimental data. Increasing in branching of apple pectins resulted in higher zero-shear viscosity
. But, tomato pectins that have a low degree of side branches were shown litte difference between sample I and sample II. It is concluded that side branches of pectins can result in significant difference in rheological properties. And, this is predicted by the Carreau model.
Suitability of Domestic Grape, Cultivar Campbell's Early, for Production of Red Wine
Park, Won-Mok ; Park, Hyuk-Gu ; Rhee, Sook-Jong ; Lee, Cherl-Ho ; Yoon, Kyung-Eun ;
Korean Journal of Food Science and Technology, volume 34, issue 4, 2002, Pages 590~596
The domestic grape, cultivar Campbell's Early, was investigated for suitability for production of red wine. The factors for red wine fermentation and quality such as concentrations of sugar, acidity and organic acids in the fresh fruit and the wine from the grape were analyzed. The average concentration of sugar in the fruit was 14%. Since the concentration was not sufficient for fermentation, sugar was added up to 23%. It resulted in production of wine with 12% of alcohol. The total acidity and pH of the fruit were 0.8% and pH 3.4 respectively. Those were optimum levels for fermentation. The fruit contained 3,649 ppm of tartaric acid, 5,339 ppm of malic acid and 948 ppm of citric acid. The wines from Icheon and Youngdong, which were fermented from the grape and M wine which was an imported red wine, were tested. Their pH were 3.5, 3.4 and 3.7, and total acidities were 0.75%, 0.71% and 0.57%, respectively. They contained 1,881 ppm, 2,098 ppm and 8,534 ppm of tartaric acid, 3,033 ppm, 1,952 ppm and undetectable amount of malic acid, 769 ppm, 389 ppm and undetectable amount of citric acid, and 3,337 ppm, 2,368 ppm and 11,991 ppm of lactic acid. This results indicated that M wine contained much more amounts of tartaric acid and lactic acid than the wines of Icheon and Youngdong. The sensory analysis showed that Korean students preferred Youngdong and Icheon wine to M wine. The analytic results indicated that the domestic grape, cultivar Campbell's Early, is suitable source for high quality red wine.
Analysis of Traditional Process for Yukwa Making, a Korean Puffed Rice Snack (I): Steeping and Punching Processes
Kang, Sun-Hee ; Ryu, Gi-Hyung ;
Korean Journal of Food Science and Technology, volume 34, issue 4, 2002, Pages 597~603
The analysis of traditional process for a Korean puffed rice snack (Yukwa) is needed to develop an advanced process for Yukwa-making. Steeping and punching (Koarichigi) processes, consume time and labor in Yukwa-making, were analyzed on this study. Steeping of waxy rice at
for 3 days was required to equilibrate moisture absorption in waxy rice kernel. However, steeping for more than 6 days was required soft texture and small air cell distribution of Yukwa. Protein content at pericarp on endosperm of waxy rice kernel was decreased and starch granule was damaged during steeping. RVA paste viscosity was the highest at 6 day steeping after than decreased. Expansion ratio of Yukwa was increased with the increase in steeping time. Air bubbles in dough after punching were uniformly distributed and kneading energy input was decreased with the increase in steeping time. Soft texture, unique texture of Yukwa could be controlled by controlling steeping time and kneading energy input during punching process.
The Sensory Properties and Flavor Components of the White Bread Added with Arrowroot juice
Choi, Sung-Hee ; Kim, Young-Su ;
Korean Journal of Food Science and Technology, volume 34, issue 4, 2002, Pages 604~609
The sensory properties and flavor components of the white bread added with arrowroot juice. The lightness of bread crumb decreased significantly as arrowroot juice was added. While the yellowness increased slightly, redness increased remarkably. The hardness, chewiness and adhesiveness of the white bread added with arrowroot juice increased more than those of the control bread, but they had no statistical significance. While the gumminess increased significantly and springiness decreased significantly, the cohesiveness did not indicate significant differences among the comparison groups. In sensory evaluation, the texture, flavor and sweetness did not indicate significant difference among the comparison groups, while the color and overall acceptability indicated significant difference. The optimum concentration of arrowroot juice in the white bread was 25% based on the sensory evaluation scores. The main flavors components of the white bread added with 25% arrowroot juice were compounds translated by arrowroot juice and the compounds formed by amino-carbonyl reaction. The translated flavors were methoxy phenol,
, benzylcyanide, and menthofuran. The compounds formed by amino-carbonyl reaction were alkyl pyrazines, pyrroles and furans.
Improvement of Cheongju Manufacturing Process Using Gelatinized Rice and Zeolite
Seo, Min-Jae ; Ryu, Sang-Ryeol ;
Korean Journal of Food Science and Technology, volume 34, issue 4, 2002, Pages 610~616
In order to improve a complicated Cheongju manufacturing process, saccharification process with gelatinized rice flour was employed during a Cheongju fermentation. High sugar content without unsaccharified residue appeared to impede the yeast growth and fermentation. To solve this problem, addition of zeolite to the saccharifying solution containing 20% (w/v) sugar and fed-batch system were employed. These adjustments resulted in a increase of yeast viability and 40% time-saving alterations of fermentation. The Cheongju, having 18% (v/v) of ethanol content and fresh and rich flavor, could be made in 12 days. Yeast cells recovered from the fermentation precipitates could be reused up to four times without any adverse effect on cell viability, alcohol production, and flavor of the product. The complicated conventional brewing process of Cheongju can thus be simplified effectively.
Preparation and Antioxidant Activity of Health Drink with Extract Powders from Safflower (Carthamus tinctorius L.) Seed
Kim, Jun-Han ; Park, Jun-Hong ; Park, So-Deuk ; Choi, Seoing-Yong ; Seong, Jong-Hwan ; Moon, Kwang-Deog ;
Korean Journal of Food Science and Technology, volume 34, issue 4, 2002, Pages 617~624
Health drinks were prepared with freeze dried powder of 60% ethanol extract (60% EFDP), 60% ethanol extract after hydrolysis with amyloglucosidase (60% AEFDP) and 80% ethanol extract (80% EFDP) from roasted safflower seed. Quality characteristics and antioxidative properties were investigated. Yield of freeze dried powders were ranged in
. Brix, pH and titratable acidity of safflower drinks were ranged in
, respectively. Content of total phenolic compounds was much more in 80% EFDP (117 mg/g) and safflower drink-I (SD-I, 440 ppm) than others. Content of total flavonoid was observed in higher level in 60% EFDP (49 mg/g) and safflower drink-V (SD-V, 138 ppm) than others. Antioxidant compounds such as N-[2-(5-hydroxy-1H-indol-3-yl)ethyl]ferulamide(serotonin-I) and N-[2-(5-hydroxy-1H-indol-3yl)ethyl]-p-coumaramide(serotonin-II) exhibited higher contents of 21.09 ppm, 33.56 ppm in 60% EFDP and of 3.83 ppm, 5.81 ppm in safflower drink-II (SD-II) than others. Content of acacetin was much more in 80% EFDP (13.53 ppm) and safflower drink-IV (SD-IV, 1.14 ppm) than others. From the DPPH test to measure antioxidant activity, it was shown that 80% EFDP and SD-I have stronger scavenging activities of 94.58% and 94.88%, respectively, while BHA standard solution does 93.88%. Among drinks, SD-II was revealed to have highest level on overall acceptance, color and flavor through sensory evaluation. These results induced that safflower seed can be used as natural antioxidant and functional food material.
Characteristics of Quality and Volatile Flavor Compounds in Raw and Frozen Pine-mushroom (Tricholoma matsutake)
Ku, Kyung-Hyung ; Cho, Myung-Hee ; Park, Wan-Soo ;
Korean Journal of Food Science and Technology, volume 34, issue 4, 2002, Pages 625~630
Raw pine-mushrooms (Tricholoma matsutake Sing.) of four grades and those frozen were analyzed for proximate composition, smell pattern, volatile flavor compounds, and sensory evaluation. Proximate compositions of raw pine-mushrooms (A-C, regular grade) were
moisture, 6.81% ash excluding D (below regular grade) sample,
crude lipid, and
crude protein. Proximate compositions of frozen pine-mushrooms preserved for 6 months at -20 and
showed no difference compared with raw pine-mushrooms. Results of smell pattern and multidimensional analysis revealed raw pine-mushrooms showed no differences among samples, but frozen pine-mushrooms differed significantly depending on the grade. Volatile flavor compounds of pine-mushrooms were analyzed using a purge and trap method with GC/MSD. Twenty-nine volatile compounds were identified, among which alcohols such as 1-octen-3-ol, 2-octen-1-ol, 3-methyl-butanol, and n-octanol were commonly found in all pine-mushroom samples. In sensory attributes, raw pine-mushrooms were not significantly different at 5% level, and sample D of frozen pine-mushrooms scored lower than samples
Nonthermal Pasteurization of Lactic acid bacteria by High Intensity Light Pulse
Cho, Hyung-Yong ; Shin, Jung-Kue ; Song, Young-Ae ; Yoon, Seon-Joo ; Kim, Joong-Man ; Pyun, Yu-Ryang ;
Korean Journal of Food Science and Technology, volume 34, issue 4, 2002, Pages 631~636
Lethality of high intensity light pulse on the pre-determined microbial populations has been investigated. Prior to the treatment, Lactobacillus plantarum, Lactobacillus brevis, Leuconostoc mesenteroides and Pediococcus pentosaceus were cultivated separately onto the surface of Lactobacilli MRS agar. Pre-determined microbial populations were applied to the test media and these sample were exposed to high intense light source with an exposure time ranging from 1 to
. Results showed that at least 200 light pulses of
duration were required to reduce L. Plantarum cells by 90% at 25 kV, the greater the number of light pulses, the larger the reduction in viable cell numbers. Viable cells of L. plantarum and the others were reduced by more than 5 and 6 log cycles at the upper exposure level of
, respectively. These study shows that pulsed light emissions can significantly reduce populations of lactic acid bacteria on exposed surface with exposure times. Killing efficiency for L. plantarum significantly increased with decreasing the distance between the lamp and the surface of samples.
Quality Characteristics of Cookies Prepared with Varied levels of Shredded Garlics
L.Kim, Hye-Young ; Jeong, Su-Jin ; Heo, Mi-Yeon ; Kim, Kang-Sung ;
Korean Journal of Food Science and Technology, volume 34, issue 4, 2002, Pages 637~641
The purpose of this study was to provide the basic information on the cookies made with garlic and to investigate quality characteristics of them using chemical and sensory evaluation of cookies. Cookie samples were prepared with shredded garlic at varied levels of 0, 3, 6 and 9%. The pH of the dough significantly decreased by the addition of garlic. Dough density of control showed significantly lower values than those of 3% added sample groups. Spreadability of control had significantly higher values than the other samples. Texture measurement showed that the addition of garlic had no significant effect on cookie texture. Sensory evaluation resulted that the properties of crack, garlic aroma, garlic taste and brittleness of cookies tended to increase as the addition levels of garlic were increased. The cookies with 3% and 6% garlic had similar or significantly higher acceptance scores in all of the properties examined than those of control.
Quality Characteristics of Cookies with Various levels of Functional Rice Flour
L.Kim, Hye-Young ; Lee, In-Seon ; Kang, Ji-Yoon ; Kim, Gee-Yeoun ;
Korean Journal of Food Science and Technology, volume 34, issue 4, 2002, Pages 642~646
Pysicochemical and sensory characteristics of cookies with various levels of functional rice flour were investigated in this study. Dough pH of 10% substituted group and Spreadability of 20 and 30% substituted group had significantly higher values than that of control group. Density of Dough had significantly the largest value of 1.27 with 10% substituted sample group. The L value of brightness in control group had significantly the largest value of 69.31. The b value of 20% substituted sample group had significantly the largest value of 35.60. Results of sensory characteristics showed significantly higher savory aroma, savory flavor, hardness and brownness with 10% substituted sample group. Acceptance test of cookies with 20% substituted sample group showed higher overall acceptability than those of others. Quality caracteristics of 10 to 30% subsituted sample groups indicated significantly similar or higher values compared to those of control showing the possibilities of developments in health concerned funtional rice coopkies.
Characteristics of Low-Salt Kimchi Prepared with Salt Replacement during Fermentation
Hahn, Young-Sook ; Oh, Ji-Young ; Kim, Young-Jin ;
Korean Journal of Food Science and Technology, volume 34, issue 4, 2002, Pages 647~651
Eleven salt replacements
composed of NaCl, KCl,
, lysine or glutamic acid were prepared and used for the preparation of low salt Kimchi instead of NaCl alone. Some chemical and microbiological characteristics of the low-salt Kimchi with 2.5% salt replacement were determined during the fermentation at
. The pH decrease and acidity increase of low-salt Kimchi were slower than those of control Kimchi with NaCl alone. The total number of microorganism in SR-8 Kimchi added L-lysine was lower than that of control Kimchi until 5 days of fermentation. However, there was no difference in the numer of lactic bacteria between low-salt Kimchi and control Kimchi. The growth of yeasts was found to be slow in low-salt Kimchi with SR-8. The low-salt Kimchi with SR-3 showed the hardest texture among the prepared Kimchi. The overall acceptabilities of low-salt Kimchi prepared with SR-1, SR-3 composed of NaCl, KCl,
, and SR-10 added 0.2% glutamic acid to the elements were similar to the control Kimchi.
Studies on the Shelf-life Extension of Jeotkal, Salted and Fermented Seafood
Cho, Hak-Rae ; Park, Uk-Yeon ; Chang, Dong-Suck ;
Korean Journal of Food Science and Technology, volume 34, issue 4, 2002, Pages 652~660
To develop natural food preservatives for extending the shelf-life of jeotkal (salted and fermented seafood), antimicrobial substances were extracted from 32 types of medicinal herbs and edible plants using 95% ethanol. Among the extracts, Glycyrrhizae radix, Curcumae domestica, Galla rhois, and Resina pini showed relatively high inhibitory effects on the growth of the microorganisms isolated from the deteriorated jeotkal. We selected and tested the extract from Recina pini as a natural jeotkal preservative. This ethanol extract was purified partially by adding equal quantity of water, through which 77% of insoluble materials were removed as impurities. In manufacturing modified jeotkal using squid, sucrose and starch syrup were substituted with sorbitol,
was added instead of vitamin C and lactic acid, and sterilized hot pepper was used instead of natural one. The shelf-life of modified jeotkal was prolonged by 4 days compared with the control jeotkal when stored at
, while that of modified jeotkal containing 1.0% partially purified Recina pini extract was prolonged by 6 days compared to the control. The same tests were conducted for the changran (stomach and intestine of Alaska pollack) jeotkal preservation. The shelf-life of the control jeotkal was 24 days, whereas the modified jeotkal and the Resina pini extract-containing modified jeotkal maintained their qualities without changes in microbial and chemical characteristics for 90 days at
Studies on the Ginseng Tea using Spore-forming Lactic Acid Bacteria
Kim, Young-Man ; Han, Young-Hee ; Paek, Nam-Soo ;
Korean Journal of Food Science and Technology, volume 34, issue 4, 2002, Pages 661~665
In order to develop ginseng tea powder with spore forming lactic acid bacteria Lactobacillus sporogenes was used. In the jar fermentor experiment under optimal culture conditions, the number of spore of L. sporogenes reached about
and sporulation rate was 97%. Granulated ginseng tea was made from glucose 7 kg, lactose 2 kg, ginseng extract 1 kg and spores 5 g
. In the treatment of artificial gastric juice (pH 3.0) for 4 h and artificial bile for 8 h, the survival rate of spores in the granulated ginseng tea was 55.4% and 90.0% respectively. The spores survived 77.6% after incubation for 20 min in boiled water. Its storage stability was about 75% for 12 months at room temperature.
Rapid Processing of the Fish Sauce and Its Quality Evaluation
Shin, Suk-U ; Kwon, Mi-Ae ; Jang, Mi-Sun ; Kang, Tae-Jun ;
Korean Journal of Food Science and Technology, volume 34, issue 4, 2002, Pages 666~672
Changes in chemical characteristic, microflora, and sensory evaluation of fish sauce extracted at an interval of one week from fermented solution were investigated. pH was reduced from 6.0 to 4.5, and trimethylamine oxide from 132.5 to 87.2 mg/100g during fermenting periods. Trimethylamine increased from 5.6 to 50.2 mg/100g, and volatile basic nitrogen from 48.3 to 232.5 mg/100g. Bacterial flora isolated from the fish sauce were 70% Lactobacillus sp. and 13% Bacillus sp. Among the free amino acids, alanine, glutamic acid, valine, and methionine contents constitute 40% of the total free amino acids. Major non-volatile organic acid of the fish sauce was lactic acid (76%). Sensory evaluation results of the fish sauce were higher than the traditional soybean sauce after 28 days of fermentation.
Manufacture and Physiological Functionality of Korean Traditional Liquor by Using Purple-fleshed Sweet Potato
Han, Kyu-Heung ; Lee, Ju-Chan ; Lee, Ga-Soon ; Kim, Jae-Ho ; Lee, Jong-Soo ;
Korean Journal of Food Science and Technology, volume 34, issue 4, 2002, Pages 673~677
To develop a new traditional liquors using purple-fleshed sweet potato, the condition of alcohol fermentation was investigated by adding different concentrations
of cooked purple-fleshed sweet potato into mash and 10% nuruk, and fermenting for
days. The maximum amount of ethanol (15.4%) was produced when 20% cooked purple-fleshed sweet potato and 10% nuruk were added into mash and fermented by S. cerevisiae at
for 15 days. The acceptability and physiological functionalities of the purple-fleshed sweet potato liquors were also investigated and compared. PSP-10 purple-fleshed sweet potato liquor prepared by adding 10% cooked purple-fleshed sweet potato into mash showed the best acceptability in the sensory evaluation test and color test
; its fibrinolytic, electron-donating, and tyrosinase inhibitory activities were better than those of other purple-fleshed sweet potato liquors and wine.
Barley Fraction on the Lipid and Cholesterol Contents of Plasma and Feces in Rat
Seog, Ho-Moon ; Kim, Sung-Ran ; Choi, Hee-Don ; Kim, Heung-Man ;
Korean Journal of Food Science and Technology, volume 34, issue 4, 2002, Pages 678~683
Cholesterol-lowering effects of
barley fraction were investigated in rats fed 0.5% cholesterol and barley as a fiber source. Male rats of Sprague-Dawley strain were divided into six groups and fed different diets for 5 weeks: normal (cholesterol-free), control (cellulose 5%), fiber-free, and three groups containing
barley fractions. Although plasma cholesterol and triglyceride levels were not significantly different among different diet groups,
barley fraction-fed groups had higher HDL-cholesterol concentrations than the cellulose control group after 5 weeks of experiment. The fecal excretion of cholesterol and triglyceride was significantly increased by barley diets. Fecal concentrations of cholesterol and triglyceride in cellulose control group were 38.2 and 2.6 g/day, respectively, whereas those of barley-fed groups were
g/day, respectively, during the experimental period.
Protective Effects of Water/Methanol Extracts of Cricket on the Acute Hepatic Damages in the ICR-mice Induced by Administration of
Ahn, Mi-Young ; Lee, Yong-Woo ; Ryu, Kang-Sun ; Lee, Heui-Sam ; Kim, Ik-Soo ; Kim, Jin-Won ; Lee, Yong-Ki ; Kim, Eun-Sun ; Kim, Yeong-Shik ;
Korean Journal of Food Science and Technology, volume 34, issue 4, 2002, Pages 684~687
Water and methanol extracts of cricket were examined for their liver protective effects against
in ICR-mice. Serum transaminases (S-GOT and S-GPT), lactate dehydrogense (LDH) and glutathione-S-transferase (GST) activities and TBARS (Thiobarbiturate-reactive substances) content were measured for evaluation of liver protective effects. The activities of GOT, GPT, LDH and hepatic content of lipid peroxide after
were higher than normal control but those levels decreased th 74, 50, 101 and 40%, respectively, by the treatment of cricket methanol extract. The anti-fatigue effects of water and methanol extracts investigated by an acute weight-loaded forced swimming test showed significantly prolonged swimming time in the mice administered cricket extracts. These results suggest us that water/alcohol extract of G. bimaculatus may be used as a liver protective food.
Anticarcinogenic Effects of Allium tuberosum on Human Cancer Cells
Park, Yun-Ja ; Kim, Mi-Hyang ; Bae, Song-Ja ;
Korean Journal of Food Science and Technology, volume 34, issue 4, 2002, Pages 688~693
The anticarcinogenic effects of various food components have received much attention in recent years. However mechanism of anticarcinogens in food materials on cancer cells have rarely been investigated. This study was performed to investigate the effects on the cytotoxicity and quinone reductase (QR) activity of Allium tuberusum (AT) on the human cancer cells. The six partition layers which are methanol (ATM), hexane (ATMH), ethylether (ATMEE), ethylacetate (ATMEA), butaonl (ATMB) and aqueous (ATMA) of Allium tuberusum were screened for their cytotoxic effects on HepG2, MCF-7, HeLa and SK-N-MC cells by the MTT assay. Among the six partition layers, ATMEE had the strongest cytotoxic effect at concentration of
which resulted over 95% on HepG2, HeLa, MCF-7 and SK-N-MC cell lines. The ATMEA also showed significant cytotoxic effect on HepG2 and SK-N-MC cell lines. The ATMB showed the highest induction activity of QR on HepG2 cells among the other partition layers. QR activity of HepG2 cells, grown in the presence of ATMB at the concentration of
, was increased by 3.9 times, compared to the control value of 1.0. Based on these results, the ATMEE and ATMB may have potentially anticarcinogenic and chemopreventive activities.
Studies on the Immune Cell Activations of Bovine Colostral Whey Fractions
Yang, Hee-Jin ; Lee, Seung-Hwan ; Hwangbo, Sik ; Yang, Dong-Hoon ; Lee, Soo-Won ;
Korean Journal of Food Science and Technology, volume 34, issue 4, 2002, Pages 694~699
The purpose of this study is to observe the effect of bovine colostral whey fractions on proliferation of Th1 cells and to verify the effect of whey fractions that are directly related to growth of Th1 cells on macrophages activation. Whey was fractionated into 3 fractions depending on by ultrafiltration (fraction (Fr.) I; molecular weight (Mw.) 10 kDa and more, Fr. II; Mw.
, Fr. III; Mw. less than 1 kDa) and examined by SDS-polyacrylamide gel electrophoresis. Fr. II stimulated and proliferated Th1 cells most at 1 mg/mL concentration and the percentage of cell proliferation was 67.1%. The secretive induction of tumor necrosis
by whey, Fr. II, protein fraction (Fr. P) and oligosaccharide fraction (Fr. O) after fractionating Fr. II into Fr. P and Fr. O on the basis of Th1 cells growth was that Fr. O had more 80% secretive induction of
than that of
lipopolysaccharide that was positive control. So confirmed that Fr. O induced
secretion by activating macrophages.
Antimicrobial Characteristics of Edible Medicinal Herbs Extracts
Lee, Young-Chul ; Oh, Se-Wook ; Hong, Hee-Do ;
Korean Journal of Food Science and Technology, volume 34, issue 4, 2002, Pages 700~709
To develop a natural food preservatives from medicinal herbs (62 species), antimicrobial test was performed with hot water and ethanol extracts against Escherchia coli, Listeria monocytogens and Candida albicans by paper disk method. And its result as a first screening test, 7 kinds of medicinal herbs were selected, and more precise analysis was conducted at last 3 kinds of medicinal herbs was finally selected. Therminalia chebula Retz and Rhus javanica has a broad antimicrobial spectrums and has a low MIC values. In growth inhibition test, they showed a very strong antimicrobial activity aganist Listeria monocytogens. If there has a elaborate approaches in its characteristics and properties, some good result must followed in making a powerful natural antimicrobial preservatives.
Pueraria lobata Ohwi as an Osteoporosis Therapeutics
Kim, Chung-Sook ; Ha, Hye-Kyung ; Kim, Hye-Jin ; Lee, Je-Hyun ; Song, Kye-Yong ;
Korean Journal of Food Science and Technology, volume 34, issue 4, 2002, Pages 710~718
It is reported that Pueraria Radix contains phtoestrogens whereas flower, and bud of Pueraria lobata Ohwi were not known. In the present study, we determined the amount of phytoestrogen in each portion of P. lobata Ohwi and carried out therapeutic effects of osteoporosis. The amounts of genistein, daidzein, and formononetin in Pueraria Radix (PR), Pueraria Flos (PF), and young Pueratia Folium (PL) were quantitated using a HPLC system. Proliferation of osteoblast and growth inhibitory effect on osteoclast were measured in order to screen their effects on osteoporosis. Proliferation of osteoblast-like cells (Saos-2) was analyzed by both MTT methods and alkaline phosphatase (ALP) assays. Growth inhibitory effect on osteoclast was also detected as Tartrate resistant acid phosphatase (TRAP) assay. Ovariectomized rat as an in vivo animal model was selected and administrations of PR were 1 g/kg/day (PR-1) and 5 g/kg/day (PR-5) for 9 weeks, respectively. Trabecular bone areas (TBAs) of tibia and lumbar were analyzed usibg histomorphological methods. Results show that PR contains the highest level of daidzein (
of dried herb) and stimulated ALP activity, approximately 160% of the control. Growth inhibitory effect on osteoclast by both PR and daidzein were almost identical with control although
of genistein was
M. Increases in body weight of OVX rats were suppressed by administration of PR but wet weights of uterus in PR-5 group were increased (p<0.05). Plasma ALP and HDL-cholesterol levels were decreased following ages (p<0.01), and LDL-cholesterol level was also decreased in PR-5 group at 20 week of age (p<0.01). TBAs of tibia and lumbar in PR-1 and PR-5 groups were higher than those of the control although the values were less than those of the sham group (each p<0.01) In conclusion, administrations of PR prevented loss of TBAs of tibia and lumber in OVX rats, while PL and PF did not (p<0.01).
The Nitrite Scavenging and Electron Donating Ability of Bamboo Smoke Distillates made by steel kiln and earth kiln
Lee, Fan-Zhu ; Choi, Sang-Ho ; Eun, Jong-Bang ;
Korean Journal of Food Science and Technology, volume 34, issue 4, 2002, Pages 719~724
Fresh bamboo was charred in the mechanical steel kiln and traditional earth kiln, and then its smoke was condensed to produce bamboo smoke distillates (BSD). BSD made by mechanical steel kiln (MBSD) was purified by distillation. There is significant difference (p<0.05) in total phenol content among them, 663.40 ppm in MBSD, 571.62 ppm in PMBSD, and 485.16 ppm in TBSD. The nitrite scavenging activity and electron donation ability of BSDs were measured and the content of total phenol content was determined. The nitrite scavenging activity of BSD increased with increasing concentration of BSD at the same pH and decreased with increasing pH. There is significant difference (p<0.05) in nitrite scavenging activity among MBSD, purified MBSD (PMBSD), and BSD made by traditional earth kiln (TBSD) and the activity was the highest in MBSD and the lowest in TBSD. The electron donationg ability of BSDs increased with increasing the concentration of BSD and the reaction time. There is significant difference in the electron donation ability of BSDs at the same period and different concentration among the BSDs, the highest in MBSD and the lowest in TBSD.
Fraction of Alisma canaliculatum with Chromium on Blood Glucose Levels and Lipid Metabolism in Streptozotocin-Induced Diabetic Rats
Lim, Sook-Ja ; Park, Ji-Eun ;
Korean Journal of Food Science and Technology, volume 34, issue 4, 2002, Pages 725~731
Hypoglycemic effects of
fraction of Alisma canaliculatum (Ac) with chromium (Cr) in streptozotocin (STZ)-induced diabetic rats were investigated. Sprague-Dawley rats were divided into five groups: normal, diabetic-control, and three diabetic experimental groups. Diabetes mellitus was induced by injection of STZ (45 mg/kg) into tail vein, and
fraction of Ac and Cr were administrated orally to experimental rats for 14 days: Ac group (1,000 mg/kg), Cr-Ac group (Ac 1,000 mg/kg & Cr 100 mg/kg), and Cr group (100 mg/kg). Body weight losses were observed in all groups except the normal group, while the losses in experimental groups were significantly less than in diabetic-control group. The plasma glucose levels were significantly lower in Cr, Ac-Cr, and Ac groups compared to STZ-control group. Plasma cholesterol and TG levels of Ac-Cr group were significantly lower than those of diabetic-control group. Plasma HDL-cholesterol levels of three experimental groups were not significant compared to diabetic-control group, while the level of Cr group decreased more than diabetic-control group. The results suggest that there was no synergistic effect in the treatment of
fraction of Ac in combination with Cr, an indication that
fraction of Ac with Cr might possess some hypoglycemic and hypotriglyceridemic properties in STZ-induced diabetic rats.
Immunostimulative Effect of Hot-Water Extract from Codonopsis lanceolata on Lymphocyte and Clonal Macrophage
Lee, Jong-Hwa ;
Korean Journal of Food Science and Technology, volume 34, issue 4, 2002, Pages 732~736
The immunostimulating activities of the hot-water extract from Codonopsis lanceolata were investigated. The proliferation of BSA-primed lymph node cells was enhanced between 2.8- to 11.2-fold compare to control, when cultured with 1 to
of C. lanceolata extract. It showed strong immunopotentiating activity than ginseng extract and as remarkable as Bifidobacterium adolescentis M101-4 known as a positive immunostimulator. The proliferation of splenocytes and Peyer's patch cells was enhanced between 4.2- to 13.8-fold and 3.1- to 6.9-fold, respectively, when cultured with 1 to 25
of C. lanceolata extract. It enhanced the production of cytokines such as
and IL-6 in the culture of RAW 264.7 macrophage cells. In the culture of lipopolysaccharide-stimulated RAW 264.7 cells, production of cytokines was as compared to controls. In unstimulated RAW 264.7 cells, both
and IL-6 production were enhanced between 12.6- to 67.8-fold and 2.8- to 10.1-fold, respectively. The hot-water extract from C. lanceolata is expected to be a safe immunopotentiator to maintain the host immunity and develop a physiologically functional food.
The Relations Between Antihypertensive Effect and
acid, Mycelial Weight and Pigment of Monascus
Rhyu, Mee-Ra ; Kim, Eun-Young ;
Korean Journal of Food Science and Technology, volume 34, issue 4, 2002, Pages 737~740
To determine the relations between antihypertensive effect and
acid, mycelial weight and pigment of Monascus, ethanol koji extracts were prepared from Monascus koji and each of three grade was classified based on
acid content, glucosamine content and hue angle value, respectively. Each extract was orally administrated on male spontaneously hypertensive rats and its antihypertensive effect was compared. Most of koji extracts showed antihypertensive activity regardless of their
acid content, glucosamine content or hue angle value. Therefore, hypotensive activity of koji extract was not dependent on above three components.
Reduction of Residual Nitrite Level in Cooked Pork Sausage with Different Packaging and Gamma Irradiation
Jo, Cheor-Un ; Ahn, Hyun-Joo ; Kim, Jae-Hyun ; Song, Inn-Hwan ; Kim, Woo-Jung ; Byun, Myung-Woo ;
Korean Journal of Food Science and Technology, volume 34, issue 4, 2002, Pages 741~745
Effect of gamma irradiation on inhibition of microbial growth and reduction of residual nitrite level in cooked pork sausage were studied during 4 weeks of storage at
. Irradiation at 5 and 10 kGy significantly reduced the number of total aerobic bacteria and almost eliminated coliform bacteria. Irradiation reduced the content of residual nitrite in cooked pork sausage in a dose-dependent manner, and among packaging methods, the sausage with
(100%) packaging was the lowest level of residual nitrite. Results indicate that the irradiation combined with packaging is a useful technology to reduce the residual nitrite in cooked pork sausage.
Effects on the Shelf-life of Tofu with Ethanol Extracts of Rubus coreanus miquel, Therminalia chebula Retz and Rhus javanica
Oh, Se-Wook ; Lee, Young-Chul ; Hong, Hee-Do ;
Korean Journal of Food Science and Technology, volume 34, issue 4, 2002, Pages 746~749
From 7 different medicinal herbs, Rubus coreanus miquel, Therminalia chebula Retz and Rhus javanica was selected by paper disk method against 10 different microorganisms. The ethanol extracts of selected herbs was added into Tofu, and the total viable cell counts was determined. After 4 days, total viable cell count reached to
and the Tofu putrefacted. The tested sample added with 0.01% of Terminalia Chebula Retz extract, the shelf-life was extended as 108.8%, with 0.05% was 117.3% and with 0.1% was 132.6%. Among 3 kinds of medicinal herb, Therminalia chebula Retz has better powerful activity than others.