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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 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
Chemical Changes of Kanjang Made with Barley Bran
Lee, Eun-Jeong ; Kwon, O-Jun ; Im, Moo-Hyeog ; Choi, Ung-Kyu ; Son, Dong-Hwa ; Lee, Suk-Il ; Kim, Dae-Gon ; Cho, Young-Je ; Kim, Woo-Seong ; Kim, Sung-Hong ; Chung, Yung-Gun ;
Korean Journal of Food Science and Technology, volume 34, issue 5, 2002, Pages 751~756
For the development of functional jang-products, kanjang was prepared using barley bran. Optical density of barley bran kanjang was significantly high at 15 days after fermentation, and the amount of extract was
fold higher than that of soybean kanjang. Among the flavor components identified in barley bran kanjang, the content of 2-furancarboxaldehyde was the highest, followed by 4-vinyl-2-methoxy-phenol, benzene-acetaldehyde, palmitic acid, and methyl-9,12-octadecadienoate. In barley bran and soybean mixtare (1 : 1) kanjang, the content of 2-furancarboxaldehyde was the highest, followed by benzeneacetaldehyde, diethyl phtalate, palmitic acid, and 2-chloroethyl linoleate. Flavor components detected in both barley bran kanjang and barey bran and soybean mixture kanjang were 2-furancarboxaldehyde, benzaldehyde, benzeneacetaldthyde, 4-vinyl-2-mehtoxy-phenol, 1-furfuryl-2-formy pyrrole, dimethyl-1,2-benzenedicarboxylate, diethyl phtalate, palmiticacid, dibutyl-1,2-benzenedicarboxylate, and di-(2-ethylhexyl)phthalate.
Physicochemical Properties of Mucilage from Domestic Molokhia (Corchorus olitorius)
Jung, Chang-Hwa ; Choi, In-Wook ; Kim, Heung-Man ; Seog, Ho-Moon ;
Korean Journal of Food Science and Technology, volume 34, issue 5, 2002, Pages 757~761
Proximate composition, phenolic compounds, and amino acid composition of molokhia (Corchorus olitorius) and molecular weight distribution of its mucilage were determined. Concentrations of dietary fibers and protein were 37.4 and 24.4% of the total dry weight, respectively. Mucilage was obtained by extracting dry molokhia leaves with hot water, followed by the addition of 55% ethanol. Although about 50% of the mucilage was lost during the extration, it was still rich in polyphenol compounds. In mucilage, proteins were composed of glutamic acid, glycine, alanin, and aspartic acid, and molecular weight of most polysaccarides ranged from
daltons based on gel filtration chromatography.
Studies on the Separation and Discrimination of the Natural Yellow Pigment on Croaker
Kim, Hee-Yun ; Hong, Ki-Hyung ; Hong, Jin-Hwan ; Kim, Dong-Sul ; Han, Sang-Bae ; Lee, Eun-Ju ; Lee, Jeung-Seung ; Kang, Kil-Jin ; Chung, Hyung-Wook ; Song, Kyung-Hee ; Park, Jong-Seok ; Kwon, Yong-Kwan ; Jang, Young-Mi ; Shin, Il-Shik ; Lee, Chang-Kook ; Park, Hee-Yul ; Ha, Sang-Chul ; Jo, Jae-Sun ; Park, Hye-Kyung ;
Korean Journal of Food Science and Technology, volume 34, issue 5, 2002, Pages 762~769
As a preliminary test for defining intact yellow croaker pigment, the pigment was analyzed by column chromatography and UV-vis spectrophotometry. All maximum absorbance wavelengths commonly showed three maximum absorbance ranges, similar to those of carotenoid, suggesting that the tested pigment may be carotenoid. We detected total six peak RT values in the chromatogram through PDA-HPLC under gradient mode (behavior A at 10% for initial 2 min and changed to behavior B for 60 min). Most pigments were detected at the peak with 3.27 RT value. Because seven peaks were detected under gradient mode and three under isocratic mode [methanol : methylene chloride (90 : 10, v/v)], gradient mode was determined to be more appropriate for quantitative analysis. By the comparison test of RT values among yellow pigment in croakers and reference pigments, such as zeaxanthine,
, and astaxanthin, only
was detected in the white croaker, whereas such pigment of yellow croaker having RT value of 31.02 was not detected. Therefore, RT value was found to be applicable for detecting adulterated croaker.
Effect of Surfactant Micelles on Lipid Oxidation in Oil-in-water Emulsion Containing Soybean Oil
Cho, Young-Je ; Chun, Sung-Sook ; Decker, Eric A. ;
Korean Journal of Food Science and Technology, volume 34, issue 5, 2002, Pages 770~774
Effect of surfactant micelles on lipid oxidation was determined in soybean oil-in-water (O/W) emulsions. The concentration of ferric irons to continuous phase in the O/W emulsions was measured as a function of various Brij type and concentrations. The concentration of ferric iron in the continuous phase increased with increasing surfactant micelles concentration
and storage time
. At pH 3.0, the concentration of continuous phase iron was higher than at pH 7.0. Lipid oxidation rates, as determined by the formation of lipid hydroperoxides and headspace hexanal, in the O/W emulsions containing ferric iron decreased with increasing surfactant micelle concentration
. These results indicate that surfactant micelles concentration could alter the physical location and prooxidant activity of iron in soybean O/W emulsions.
Characteristics of Barley Polyphenol Extract (BPE) Separated from Pearling By-products
Seog, Ho-Moon ; Seo, Mi-Sook ; Kim, Sung-Ran ; Park, Yong-Kon ; Lee, Young-Tack ;
Korean Journal of Food Science and Technology, volume 34, issue 5, 2002, Pages 775~779
Barley brans, divided into fractions I
, and III
, germ, and broken kernels were collected as pearling by-products produced by an industrial process consisting of 24 consecutive barley pearlers. The pearling by-products were extracted with 75% ethanol, and polyphenol extracts were separated using Sepabeads SP-850 resin. Total polyphenol content was the highest (43.68%) in the polyphenol extract separated from fraction I. Polyphenol compounds analyzed by HPLC were tentatively identified as proanthocyanins and prodelphinidin polymers, which were known to have antioxidative and antimutagenic activities. Antioxidative abilities were estimated to be in the following order: fraction I>germ>fraction II>fraction III. At 0.01% polyphenol extract, angiotensin I-converting enzyme inhibitory activity was the highest in the germ fraction (40.04%). Nitrite-scavenging activity was over 70% in all fractions. Superoxide dismutase-like activity was in the range of
in fractions I and II.
Changes in Aroma Characteristics of Neungee (Sarcodon aspratus) during Drying Period
Min, Young-Kyoo ; Jeong, Ok-Jin ; Park, Ji-Eun ; Jeong, Heon-Sang ;
Korean Journal of Food Science and Technology, volume 34, issue 5, 2002, Pages 780~786
Optimum condition of the drying process and the changes in aroma components during dehydration were determined for Sarcodon aspratus. The drying curve of mushrooms consisted of short constant rate period followed by long falling rate period. The drying rate increased with increasing drying temperature and air velocity. Results showed that mushrooms dried at
and air velocity of 1.5 m/sec had the greatest peak area of aroma compound. The aromatic components of the dried mushrooms were 1-octen-3-one, 1-octen-3-ol, 3-octanone, 1-octanol, 2-octen-1-ol, 3-octanol, 3-octanone, 1-octanol, 2-octen-1-ol, and 3-octanol. Peak areas of mushroom alcohol and aromatic compounds of mushrooms including 1-octen-3-ol, 1-octanol, 2-octen-1-ol, 3-octanol decreased significantly, whereas those of 1-octen-3-one and 3-octane increased during the drying period. New unfavorable compounds including butyric acid, propanoic acid, and 3-methyl thiopropanol were formed during the drying period.
Identification of Cultivate Sites for Job's-tears (Coix lachrymajobi var. mayuen) using Capillary Electrophoresis
Rhyu, Mee-Ra ; Kim, Eun-Young ; Kim, Sang-Sook ;
Korean Journal of Food Science and Technology, volume 34, issue 5, 2002, Pages 787~791
Optimal extraction, separation, and capillary rinsing conditions for capillary electrophoresis (CE) were established to identify the cultivation site (domestic vs. foreign) of Job's-tears (Coix lachrymajobi var. mayuen) using 240 samples (domestic sample n = 121, foreign sample n = 119). Job's-tears was extracted with 30% ethanol and separated on a
untreated fused-silica capillary. Optimal analytic conditions were: temperature,
; voltage, 15 kV; detector rise time, 0.1 sec; and pressure injection, 20 sec. Separation of peak investigated using 0.1 M phosphate buffer (pH 2.5) containing 0.05% hydroxypropylmethylcellulose (P buffer) revealed the optimal separation buffer was P buffer containing 26 mM hexane sulfonic acid with 30% methanol. Under the optimal conditions established for CE, the average correct identification percentage of domestic or foreign Job's-tears was 82%.
Studies on the Improvement of Quality and Shelf-life of Traditional Marinated Beef(Galbi) as Affected by Packaging Method during Storage at
Kim, Cheon-Jei ; Jeong, Jong-Yon ; Lee, Eui-Soo ; Song, Hyun-Ho ;
Korean Journal of Food Science and Technology, volume 34, issue 5, 2002, Pages 792~798
Investigations on the microbiological, physicochemical, and sensory characteristics of seasoned Galbi using various packaging methods during storage at
revealed no significant differences in pH values and acidities of seasoned Galbi depending on packaging methods and storage periods. Increments of thiobarbituric acid values of seasoned Galbi with non-evacuated packaging and modified atmosphere packaging were superior to those of vacuum packaging and double-film vacuum packaging during storage. Seasoned Galbi with non-evacuated packaging showed the highest volatile basic nitrogen value, and total plate count significantly increased compared to other packaging methods after 15 days storage. Coliform bacteria showed an average count of 2.35 log CFU/g at the beginning of storage, which increased slightly from 7 to 15 days, and was maintained under 4.0 log CFU/g after 15 days storage. The sensory evaluation revealed that non-evacuated packaging scored relatively lower than other methods in color, flavor, off-odor, and overall acceptability after storage.
Quality Attributes of Carrot Pieces for Baby Foods Prepared under Different Freeze Drying Conditions
Kim, Hye-Kyoung ; Suh, Dong-Soon ; Lee, Young-Chun ; Kim, Kwang-Ok ;
Korean Journal of Food Science and Technology, volume 34, issue 5, 2002, Pages 799~804
Optimum conditions of freeze-dried carrots were determined using response surface methodology. Physicochemical and sensory properties of freeze-dried carrot prepared at different plate temperatures and chamber pressures were evaluated. Drying time increased with decreasing plate temperature and chamber pressure. Rehydration ratio decreased inversely with chamber pressure at low plate temperature, but increased proportionally with chamber pressure at high temperature. Density, color, and sensory off-flavor were not affected by the plate temperature and chamber pressure. Sensory color, tenderness, and carrot flavor increased with decreasing plate temperature, but were not affected by chamber pressure. Based on the drying time, rehydration ratio, and sensory attributes, optimum plate temperature and chamber pressure for the preparation of freeze-dried carrot were determined as
and 700 micronHg, respectively.
The Effect of Bulking Agent on Quality of Kiwifruit Powder in the Process of Domestic Kiwifruit Tenderizer
Roh, Jeong-Hae ; Kim, Young-Boong ; Kil, Bok-Im ;
Korean Journal of Food Science and Technology, volume 34, issue 5, 2002, Pages 805~810
Development of tenderizer using domestic fruits was studied. Kiwifruit was dried using various methods, and the quality of kiwifruit powder was observed during 12 week storage. Frozen kiwifruit was prepared in paste, dice, and whole flesh. After drying, paste-type kiwifruit showed 2.0 and 1.3 times higher proteolytic activity than dice and whole flesh kiwifruits, respectively. Nine hour of hot-air drying or 46 h of freeze-drying eliminated more than 90% of water from kiwifruit, during which discoloring of kiwifruit occurred. Freeze-dried powder showed 6.6 times higher yield and proteolytic activity, and resulted in almost no discolorization than those of air-dried powder. Addition of bulking agent affected the quality of hot air-dried kiwifruit powder, except color, resulting in
times higher proteolytic activity than that without bulking agent, which is comparable to 60% of the initial freeze-dried powder content. Moisture content of kiwifruit powder with bulking agent sustained consistently during 12 week storage, whereas proteolytic activity decreased for the first 4 weeks. Freeze-drying is a preferable method to produce kiwifruit powder for tenderizer, although hot air-drying with bulking agent treatment is more economical.
Desalination of Traditional Soy Sauce Using Electrodialysis
Chung, Jae-Ho ; Mok, Chul-Kyoon ; Lim, Sang-Bin ; Woo, Gun-Jo ; Baek, Hyung-Hee ; Park, Young-Seo ;
Korean Journal of Food Science and Technology, volume 34, issue 5, 2002, Pages 811~817
Korean traditional soy sauce was desalted using electrodialyzer, and their physicochemical properties were analyzed. The salt content of soy sauce significantly decreased from initial 18.9 (w/v) to 0.47% (w/v) and the volume also decreased to 330 mL when 1,000 mL of soy sauce was desalted for 450 min at a current of 2 A. During the desalting process, the numbers of viable cells of total bacteria, yeasts, and molds increased due to the concentration effect of the electrodialysis. Turbidity increased from 3.1 to 8.5, and total nitrogen, total sugar, and reducing sugar contents also increased. The pH, and amino nitrogen and volatile base nitrogen contents slightly decreased, with ammonia content significantly decreasing from 19.4 to
. Free amino acids content increased twofold after electrodialysis. Gas chromatograms of soy sauce showed that profiles of the flavoring compounds did not change when electrodialyzed for 360 min, but most were removed after 540 min.
Analysis of Traditional Process for Yukwa Making, a Korean Puffed Rice Snack(II) Pelleting, Drying, Conditioning and Additives
Kang, Sun-Hee ; Ryu, Gi-Hyung ;
Korean Journal of Food Science and Technology, volume 34, issue 5, 2002, Pages 818~823
Effects of pelleting, drying, conditioning, and additives on the characteristics of Yukwa (fried pellet) were determined. RVA maximum paste viscosity of Bandegi (waxy rice pellet) was the highest after 2 days of moisture conditioning process, and decreased 2 days later. Air bubbles in Bandegi were distributed uniformly but were not significantly affected by conditioning time. For higher expansion and softer texture of Yukwa, the optimum moisture content of dried and conditioned Bandegi was
. The addition of soymilk and 25% alcohol (Soju) as additives was also effective for achieving higher expansion and soft texture of Yukwa, respectively. Larger air cells were distributed in the center and smaller ones on the edge of Yukwa.
Optimizing Extraction Conditions for Chicken Feet Gelatin
Lim, Ju-Yeon ; Shin, Weon-Sun ; Lee, Hyeon-Gyu ; Kim, Kwang-Ok ;
Korean Journal of Food Science and Technology, volume 34, issue 5, 2002, Pages 824~829
Optimum conditions for gelatin extraction from chicken feet subjected to liming and neutralization processes were determined in terms of the effects of extraction temperature and time on the yield and physicochemical properties of gelatin using response surface methodology. The yield of gelatin increased with the increased extraction temperature and time, whereas viscosity and hardness only increased up to certain levels of temperature and time, and decreased thereafter. Based on the physicochemical properties, the optimum conditions for gelatin extraction were determined as
for 3 h 40 min.
Dynamic Rheological Properties of Gelatin
Choi, Yun-Hee ; Lim, Seung-Taik ; Yoo, Byoung-Seung ;
Korean Journal of Food Science and Technology, volume 34, issue 5, 2002, Pages 830~834
Changes in Physicochemical Characteristics of Low-salted Kochujang with Natural Preservatives during Fermentation
Oh, Ji-Young ; Kim, Yong-Suk ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 34, issue 5, 2002, Pages 835~841
To reduce the salt content of Korean traditional kochujang, horseradish and mustard powder (1.2%) were added to kochujang ingredients with
of sodium chloride, and their physicochemical characteristics were monitored with those of the control (10% salt added) during fermentation at
for 120 days. The pH of kochujang gradually decreased and acidities increased at low-salt concentration. The salt lowered the acid production in proportion to the salt concentration. The amino-type nitrogen in kochujang increased during fermentation at higher proportion with lower salt concentration. Free amino acids showed the same trend as amino-type nitrogen, and their major amino acids were in order of aspartic acid, glutamic acid, and serine. Kochujang containing horseradish or mustard showed superior qualuty than the control, and 6% of salt was the acceptable level for low-salt kochujang preparation.
Physicochemical Properties of Pigmented Rice (Suwon-415)
Lee, You-Seok ; Cho, Ji-Mi ; Rhee, Chong-Ouk ;
Korean Journal of Food Science and Technology, volume 34, issue 5, 2002, Pages 842~845
Physicochemical properties and water uptake rate of pigmented rice were determined. The median and mean particle sizes of pigmented rice flour were 15.18 and
, whereas brown rice flour were 11.46 and
, respectively. Water-binding capacity, swelling power, and solubility of pigmented rice flour were higher than those of brown rice flour. X-ray diffraction patterns showed traditional A type of cereals. Moisture gain of pigmented rice kernels increased continuously up to 60 min at soaking temperature
. Water uptake rate constants of pigmented rice during soaking at
Physicochemical Properties and Sugar-Snap Cookie Making Potentialities of Soft Wheat Cultivars and Lines (Triticum aestivum L. em Thell.)
Lee, Yong-Suk ; Kim, Jong-Goon ; Won, Joon-Hyung ; Chang, Hak-Gil ;
Korean Journal of Food Science and Technology, volume 34, issue 5, 2002, Pages 846~855
Several soft white spring and winter wheat cultivars were evaluated by analyzing physicochemical properties such as Single Kernel Characterization System (SKCS), milling properties, Rapid Visco-Analyzer (RVA), mixograph pattern, and sugar-snap cookie-making potentialities. Results of SKCS revealed kernel hardness had a positive correlation coefficient with test weight
and near-infrared reflectance (NIR) hardness
. SKCS kernel weight had a significantly high correlation of
with SKCS kernel size. The test weight had significantly high correlations with straight-grade flour yield
, break flour yield
, flour ash content
, and milling score
. The average RVA peak viscosity of the soft white winter wheat was higher (195.1 unit) than the soft white winter wheat varieties (135.7 unit). A correlation was found between RVA peak viscosity and swelling volume. Significant correlation coefficients were obtained among cookie properties, milling properties, protein content, and mixograph absorption. The cookie top grain score had a correlation coefficient of
with swelling volume.
Dry Enteric Coating Process of Lactic Acid Bacteria by Hybridization System
Park, Dong-June ; An, Eun-Young ; Kim, Jae-Seung ; Imm, Jee-Young ; Han, Kyoung-Sik ; Kim, Sae-Hun ; Oh, Se-Jong ;
Korean Journal of Food Science and Technology, volume 34, issue 5, 2002, Pages 856~861
Surface-modified powders were produced by hybridization system using core freeze-dried lactic acid bacteria (Lactobacillus acidophilus ATCC 43121) and enteric coating materials. Scanning electron microscopy showed that the surface of freeze-dried lactic acid bacteria changed to smooth round shape during surface reforming process, although no significant physical damages affecting the activity of the lactic acid bacteria were observed based on viability and salt-tolerance tests. Signigicant difference was not found in acid tolerance test probably due to the inherent acid tolerance of L. acidophilus ATCC 43121. Significantly improved heat tolerance was obtained by surface modification process. Among the tested coating materials, Sureteric showed a higher surface- reforming ability than Eudragit S100 and L100-55. Core : coating ratio agent of 9 : 1 (w/w) with rotor speed of 15,000 rpm for 3 min were determined to be optimum conditions for the process.
Analysis of Aroma Pattern of Panax Species by Potable Handheld Gas Chromatograph
Lee, Boo-Yong ; Yang, Young-Min ; Lee, Oak-Hwan ; Kim, Kyung-Im ;
Korean Journal of Food Science and Technology, volume 34, issue 5, 2002, Pages 862~866
This study was performed to analyze aroma pattern of Panax species (Korean Panax ginseng C.A. Meyer, Chinese Panax ginseng C.A. Meyer, Panax quinquefolium L, and Panax notoginseng F.H. Chen) by the PHGC (potable handheld gas chromatograph). Ratios of several peak areas in chromatogram of derivative parrtern were as follows. If ratio of Korean Panax ginseng was 1, Panax notoginseng was
, Chinese Panax ginseng was
and panax quinquefolium was
. Ratios of peak area at
were that if Korean panax ginseng was 1, Chinese Panax ginseng was 0.212, Panax quinquefolium was 0.343 and Panax notoginseng was 0.065. Ratios also of peak area at
showed clear difference among aroma patterns of Panax specie cultivars. Flavor component at
was not detected in Panax quinquefolium and Panax notoginseng but in Korean Panax ginseng and Chinese Panax ginseng. Ratios of peak area at
were that if Korean Panax ginseng was 1, Chinese Panax ginseng was 0.185. And so habitat of Panax species cultivars was discriminated. Cultivar and habitat of dried panax species was remarkably distinguised by the chromatogram of frequency pattern, derivative pattern and visual pattern using olfactory images known as Vapor
Preparation of Yeast Extract from Waste Brewer's Yeast using Various Enzymes
Lee, Ok-Hwan ; Rhee, Seong-Kap ; Son, Jong-Youn ; Kim, Kyung-Im ; Kim, Hyun-Duk ; Lee, Boo-Yong ;
Korean Journal of Food Science and Technology, volume 34, issue 5, 2002, Pages 867~872
This study was performed to investigate the optimum process conditions for manufacturing yeast extract from waste brewer's yeast using various enzymes. Contents of IMP, GMP, free amino acids, and crude protein of yeast extracts were measured by enzymes treatment. Crude protein contents of yeast extracts subjected to cell wall digestion enzyme treatment were 21.1, 33.6, and 28.0% for the control grouup, glucanase (0.5%, 12 h), and tunicase (1%, 18 h), respectively. Crude protein contents of yeast extracts subjected to protease treatment were 22.0, 30.8, and 29.8% for control group, bromelin (1%, 3 h), and protamex (1%, 3 h), respectively. Crude protein content of yeast extract subjected to glucanase and protamex mixed treatment was 34.4%. The total contents of IMP and GMP of yeast extracts subjected to G+P+A (glucanase+phosphodiesterase+adenyldeminase) and G+Pro+P+A (glucanase+protamex+phosphodiesterase+adenyldeaminase) treatments were 1,066 and 1,047 mg/100 g, respectively. The content of free amino acids of yeast extract was the highest (2,302 mg/100 g) in G+Pro+P+A treatment. Optimum concentration and process condition of enzyme treatment to obtain yeast extract with high IMP, GMP, and free amino acid content were in the order of glucanase (0.5%, 12 h), protamex (1%, 3h), phosphodiesterase (0.1%, 3 h) and adenyldeaminase (1%, 1.5 h) treatments.
Comparison of Characteristics of Koji Manufactured with Bacillus subtilis B-4 and Aspergillus oryzae F-5
Kwon, Dong-Jin ;
Korean Journal of Food Science and Technology, volume 34, issue 5, 2002, Pages 873~878
In order to industrialize traditional Meju-tasting Koji, the characteristics of Koji manufactured with bacteria and fungi found in traditional Meju were investigated. Bacillus subtilis B-4 and Aspergillus oryzae F-5 showing high enzyme activities including those of amylase and protease were used. L-value of Koji manufactured with B. subtilis B-4 had darker color and higher enzyme production than A. oryzae F-5 made one. B. subtilis B-4 made Koji showed higher enzyme production and sensony evaluation score than A. oryzae F-5 Koji. A. oryzae F-5 Koji showed superior color to B. subtilis B-4 Koji. Activity in color, capacity of enzyme production, viable cell count, and sensory evaluation of water activity controlled Koji was superior to the uncontrolled one.
Purified Polysaccharide Activating the Complement System from Leaves of Diospyos kaki L.
Jung, Yung-Joo ; Chun, Hyug ; Kim, Kyung-Im ; An, Jeung-Hee ; Shin, Dong-Hoon ; Hong, Bum-Shik ; Cho, Hong-Yon ; Yang, Han-Chul ;
Korean Journal of Food Science and Technology, volume 34, issue 5, 2002, Pages 879~884
Cold and hot water fractions of Diospyros kaki were screened to determine its anti-complementary activity. Flour of Diospyros kaki leaf (250 g) was boiled at
for 3 h and passed through a membrane of 10 kDa molecular weight (DK-0). DK-0 was precipitated with ethanol and refluxed with methanol to obtain the crude polysaccharide (DKC). DKC-1 was isolated by ion exchange chromatography on DEAE-Toyopearl 650C, and DKC-1c was purified from DKC-1 by size exclusion chromatography on Bio gel P-60. The anti-complementary activities of DKC-1c at
were 85.4 and 61.1% via whole and alternative pathways, respectively. DKC-1c was determined as a neutral polysaccharide composed of glucose (29.0 mol.%), arabinose (24.3 mol.%), and galactose (16.2 mol.%) with the molecular weight of 66.6 kDa. Results of agarose gel immunoelectrophoresis revealed DKC-1c, as a complement activator, cleaved C3 into C3a and C3b via both pathways.
Study of the Most Common Allergic Foods in Korea
Son, Dae-Yeul ; Yoon, Kwang-Ro ; Lee, Sang-Il ;
Korean Journal of Food Science and Technology, volume 34, issue 5, 2002, Pages 885~888
Prevalence of food allergic disease was examined by identifying the most common foods implicated in allergic reactions in Korea. Patients were subjected to test determining the amount of specific IgE antibody in serum against food allergens by CAP system. A total 9054 CAP analyses on egg white, egg yolk, cow milk,
, casein, wheat, rice, buckwheat, soybean, peach, crab, shrimp, pork, beef, chicken, tuna, salmon, mackerel, and food mix were undertaken. The results were considered to be positive when CAP value was same and/or greater than +2 (0.7 U/mL). Positive results of CAP analyses were 11.3% (1022/9054 cases), consisting of 336 on egg white, 266 on cow milk, 95 on egg yolk, 76 on soybean, 69 on
, 61 on casein, 58 on
, 39 on buckwheat, 12 on wheat, 3 on beef, 2 on crab, and 1 on rice, shrimp, pork, chicken or mackerel, and 0 on peach, tuna or food mix. Egg, cow milk, soybean, buckwheat, and wheat were identified as the most common allergic foods in Korea, showing an average of two different food sources for allergy per patient.
Antioxidative Activity of Barley Polyphenol Extract (BPE) Separated from Pearling By-products
Seog, Ho-Moon ; Seo, Mi-Sook ; Kim, Heung-Man ; Ahn, Myung-Soo ; Lee, Young-Tack ;
Korean Journal of Food Science and Technology, volume 34, issue 5, 2002, Pages 889~892
Barley bran and germ fractions were collected during pearling process. Barley polyphenol extract (BPE) was separated from the pearling fractions, and its antioxidative activity was determined through linoleic acid model system and lipid autoxidation model using corn oil as a substrate. At 0.02% addition level, thiobarbituric acid (TBA) value of BPE from bran fraction III appeared to be similar to that of
, and bran fraction I and germ extract exhibited similar antioxidative activities to that of BHT. Peroxide value was measured to estimate antioxidative activity of BPE upon lipid autoxidation. As BPE concentration increased, higher antioxidative activity was observed compared to
and BHT until 10-15 day storage, whereas no effect was shown after 20-day storage. Relative antioxidant effectiveness (RAE) of
BPE from bran fraction I and germ were
, respectively, and appeared to be higher than that of BHT (126), suggesting that these BPE fractions could be used as natural antioxidants.
Identification of Antioxidative Components from Ethanol Extracts of Dalbergia odorifera T.CHEN
Choi, Ung ; Kim, In-Won ; Baek, Nam-In ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 34, issue 5, 2002, Pages 893~897
The chloroform layer from 75% ethanol extract of Dalbergia odorifera T.CHEN showed strong antioxidative activity on lard and palm oil as tested by Rancimat method. Antioxidative active compound isolated and identified by silica gel column chromatography, thin layer chromatography, mass spectrophotometer,
was identified as mucronulatol (3(R&S)-3,7-Dihydroxy-2',4-dimethoxyisoflavan). Results of Rancimat method revealed the induction period of Mucronulatol increased longer than those of synthetic antioxidant, BHA and BHT, at the same concentration. Mucronulatol combined with
, and with ascorbic acid (200 ppm) and citric acid (200 ppm) on lard and palm oil, respectively, showed strong synergistic effects.
Identification and Activity of Antioxidative Compounds from Rubus coreanum Fruit
Yoon, In ; Cho, Jeong-Yong ; Kuk, Ju-Hee ; Wee, Ji-Hyang ; Jang, Mi-Young ; Ahn, Tae-Hoe ; Park, Keun-Hyung ;
Korean Journal of Food Science and Technology, volume 34, issue 5, 2002, Pages 898~904
The ehtyl acetate-soluble acidic fractions from juice and cake of Rubrs coreanum fruit showed DPPH radical-scavenging activity. Each fraction was purified through silica gel adsorption column chromatography. The compounds in the ethyl acetate-soluble acidic fraction of juice were identified as 4-hydroxybenzoic acid, 4-hydroxy-3-methoxybenzoic acid, 3,4-dihydroxybenzoic acid, 3,4,5-trihydroxybenzoic acid, and 3,4-dihydroxycinnamic acid by GC-MS. The compounds in the ethyl acetate-soluble acidic fraction of cake were also identified as succinic acid, 3,4-dihydroxybenzoic acid, citric acid, 3,4,5,-trihydroxybenzoic acid, and 3,4-dihydroxycinnamic acid by GC-MS. Antioxidative activity of the identified compounds were evaluated by DPPH radical-scavenging assay and hydroxyl radical-scavenging activity assay.
Quantification of 4-Hydroxyalkenals in Oils Consumed in Korea
Surh, Jeong-Hee ; Kwon, Hoon-Jeong ;
Korean Journal of Food Science and Technology, volume 34, issue 5, 2002, Pages 905~910
4-Hydroxyalkenals are cytotoxic aldehydes generated by the oxidation of n-6 and n-3 polyunsaturated fatty acids. To evaluate the potential risk of 4-hydroxyalkenals on Koreans, quantitative data of various oils are necessary. Simultaneous monitoring of 4-hydroxyhexenal and 4-hydroxynoneal in 39 samples including new and used ones through single ion monitoring mode of GC/MS detected both aldehydes in all samples tested, ranging from 0.21 to 26.9 nmol/g for 4-hydroxy-2-hexenal and 0.06 to 56.6 nmol/g for 4-hydroxy-2-nonenal. Frying oils collected from local markets showed 2.28-7.90 and 8.31-30.5 nmol/g of 4-hydroxyhexenal and 4-hydroxynoneal, respectively. National health and nutrition survey data were employed to determine the exposure effect to these 4-hydroxyalkenals from the four most consumed oils in Korea. Daily exposures to hydroxyalkenals excluding possible exposure from fried food were
from soybean oil,
from sesame oil,
from corn oil, and
from perilla oil. Due to the increasing consumption of polyunsaturated fatty acids in Korea, these data may provide valuable information for evaluating possible physiological effects of 4-hydroxyalkenals from vegetable oils.
Optimum Levels of Flavoring Materials for Gel-type Dessert Using Chicken-feet Gelatin
Lim, Ju-Yeon ; Jang, Eun-Gyung ; Kim, Kwang-Ok ;
Korean Journal of Food Science and Technology, volume 34, issue 5, 2002, Pages 911~915
This study was conducted to determine optimum levels of flavoring materials for gel-type dessert using chicken feet gelatin. Effects of levels of sucrose, citric acid and strawberry flavoring on the consumer acceptability of gelatin desserts were examined and the optimum levels were determined using response surface methodology. The optimum levels of flavoring materials determined for gelatin dessert containing 2% gelatin powder, were 19, 0.50, and 0.35% for sucrose, citric acid, and strawberry flavoring, respectively.
Effects of Acid Hydrolysis on Isoflavone of Defatted Soybean Flour
Yeo, Kyoung-Eun ; Kim, Woo-Jung ;
Korean Journal of Food Science and Technology, volume 34, issue 5, 2002, Pages 916~918
The effect of acid hydrolysis on isoflavone contents of defatted soybean flour (DSF) was investigated in this study. Isoflavone analyzed were daidzein, genistein, glycitein, daidzein, genistein and glycitein with using HPLC. The DSF suspension was heated at
for 4 hour with addition of HCl (0.25-3.00 N) and analyzed isoflavone. The results showed that the total isoflavone was increased as the HCl concentration increased up to 1.0 N HCl during heating, indicating conversion of glucoside isomers of isoflavone to its aglycons. However, higher concentration than 1.0 N HCl caused a relatively fast decrease in isoflavone after 4 hour of heating. These results were probably caused by degradation of isoflavone by high concentration of acid during heating. The glucosides of isoflavone were steadily decreased while its aglycons were rather increased during
hour of heating.
Quality of Single-Harvested Red Peppers by Harvest Time and Fruit Grade
Chung, Koo-Min ; Hwang, Jae-Moon ;
Korean Journal of Food Science and Technology, volume 34, issue 5, 2002, Pages 919~923
'Manita', a red pepper cultivar, and 'HL', a cultivar bred for single-harvest by National Horticultural Research Institute, were cultivated using direct sowing method, and all fruits were harvested five times at on interval of one week, and were grouped into five grades by color and appearance (drying degree). The amount of red fruits increased gradually with increasing harvest time, and at the fifth harvest time, the ratios of red fruits were 80.9 and 79.1% for Manita and HL, respectively. Among red fruits, the portion of ROO grade (red pepper dried considerably on the plant) was 42.9%, RO (red pepper dried partially on the plant) 31.9%, and RF (fresh red pepper) 6.1% for Manita. For HL, the portions of RO and RF were 56.7 and 22.4%, respectively. As fruits aged, the redness intensified. ROO, RO, and RF fruits had ASTA color values of 150.4, 140.1, and 107.4 for Manita, and for HL, those of RO and RF were 100.0 and 77.1, respectively. The contents of capsaicinoids, organic acid, and sugar were not significantly different with the harvest time.
Effect of Inlet Air Temperature and Atomizing Pressure on Fluidized Bed Coating Efficiency of Broken Peanut
Kang, Hyun-Ah ; Shin, Myung-Gon ;
Korean Journal of Food Science and Technology, volume 34, issue 5, 2002, Pages 924~926
The effects of inlet air temperature and atomizing pressure on the coating efficiency were evaluated using peanuts. Broken peanut pieces were coated with dextrin and sodium caseinate solution by a fluidized bed coater. The coating efficiency was significantly influenced by inlet air temperature and atomizing pressure, with the optimal efficiency achieved at
and 3 bar, respectively. The coating material consisting of dextrin and sodium caseinate could be used for preventing rancidity of broken peanut.
Changes of Indicator Microorganisms and Pathogenic Bacteria in Spinach during Cook-Chill Process
Kim, Hye-Jung ; Park, Jae-Kap ; Lee, Dong-Sun ; Paik, Hyun-Dong ;
Korean Journal of Food Science and Technology, volume 34, issue 5, 2002, Pages 927~930
Spinach minimally processed using cook-chill and sous vide techniques was vacuum-packed in low gas permeable plastic film, pasteurized at
for 2 min, cooled rapidly at
, and stored at 3 and
. Contents of mesophilic bacteria, psychrophilic bacteria, anaerobic bacteria, spore-forming bacteria, total coliforms, yeast and molds, fecal Streptococcus, and Enterobacteriacea were measared to identify the degree of food contamination. Number of mesophilic bacteria, detected at
in raw spinish, decreased to about
after cook-chill process. During the storage at 3 or
, levels of mesophilic, psychrophilic and anaerobic bacteria increased, whereas total coliforms, yeast and molds, fecal Streptococcus, and Enterobacteriacea were not detected. Twelve strains of Aeromonas hydphila, Escherichia coli O157:H7, Plesiomonas shigelloides, Pseudomonas aeruginosa, Salmonella spp., Shigella spp., Yersinia enterocolitica, Bacillus cereus, Campylococcus spp., Clostridium perfringens, Listeria monocytogenes, and Staphylococcus aureus were examined for detecting the presence of pathogenic bacteria in spinach. B. cereus and C. perfringens were isolated from raw, washed, and cook-chilled spinach, whereas A. hydrophila was isolated only from washed spinach. S. aureus was isolated from raw and washed spinach, but not from cook-chilled spinach. Other pathogenic organisms were not detected in raw, washed, and cook-chilled spinach.
Improved Method for Increasing of the Oil Yields in Grape Seed
Kang, Myung-Hwa ; Chung, Hae-Kyoung ; Song, Eun-Seung ; Park, Won-Jong ;
Korean Journal of Food Science and Technology, volume 34, issue 5, 2002, Pages 931~934
To establish the optimal conditions for increasing oil yields from grape seed, extraction solvent, extraction time, and temperature were examined. Using grinding, grinding and roasting, grinding and steaming, and grinding, roasting, and steaming methods. Pressing extraction method resulted in 34.0% oil yield. Grinding and roasting, grinding and steaming, and grinding, roasting, and steaming gave 64.3, 63.0, and 65.6% yield, respectively. Ether solvent treatment resulted in 77.4 and 80.9% recoveries after 24 and 48 h static, respectively. The results of sensory evaluation revealed, oils extracted under optimal condition showed the best flavor, aroma, and whor, followed by grinding, grinding and roasting, grinding, roasting, and steaming, and grinding and steaming. Taking these results together, the optimal methods for oils extraction from grape seed were as follows: grape seed
for 20 min)
cooling (room temperature) grinding
for 10 min)
for 10 min,
for 60 min)