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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
Editor in Chief :
Volume & Issues
Volume 35, Issue 6 - Dec 2003
Volume 35, Issue 5 - Oct 2003
Volume 35, Issue 4 - Aug 2003
Volume 35, Issue 3 - Jun 2003
Volume 35, Issue 2 - Apr 2003
Volume 35, Issue 1 - Feb 2003
Selecting the target year
Physico-Chemical Properties of Korean Traditional Soybeans
Kim, Kang-Sung ; Kim, Min-Jung ; Lee, Kyung-Ae ; Kwon, Dae-Young ;
Korean Journal of Food Science and Technology, volume 35, issue 3, 2003, Pages 335~341
The physicochemical characteristics and chemical compositions of six Korean traditional soybeans were studied namely, cheongtae, seoritae, jinjoori, subaktae, yutae and huktae. The characteristics of imported soybean were also investigated for comparison. The average weight of one hundred-seed for huktae, which is normally used as nutritional supplement by adding to rice during cooking, was 43.1 g. The average whole length and long and short width for six varieties of the bean were
, respectively. Color of cheongtae and subaktae were green, while that of seoritae, jinjoori, and huktae were black with yutae having yellow seed coat. Moisture, crude fat, crude protein and ash content of soybean seeds were all in the ranges of
, respectively, showing differences among cultivars. Methionine, cysteine and histidine were the minor components of soybean protein and percentage of methionine to the total proteins showed significant varietal differences. Subaktae contained the highest content of methionine with 4.0 mg/g protein, while jinjoori the lowest with 1.8 mg/g protein. The main fatty acids of total lipid were linoleic, oleic and palmitic acids, which comprised over 80% of total fatty acids. Cultivar yutae had higher content of neutral lipid but lower content of glycolipid and phospholipid. Among the fatty acids, content of linoleic acid were the highest
and ratios of unsaturated fatty acid to the total fatty acid was
. The main fatty acid of neutral lipid, glycolipid, and phospholipid was linoleic acid.
Heavy Metal Contents in Beverages Consumed in Korea
Kim, Mee-Hye ; Lee, Yun-Dong ; Kim, Eun-Joung ; Chung, So-Young ; Park, Sung-Kug ; Lee, Jong-Ok ;
Korean Journal of Food Science and Technology, volume 35, issue 3, 2003, Pages 342~346
This study was conducted to examine the contents of heavy metals in beverages and to estimate their intakes. The contents of lead (Pb), cadmium (Cd), arsenic (As), and tin (Sn) were determined in a total of 207 samples of beverages using atomic absorption spectrophotometer(AAS) and inductively coupled plasma spectrometer(ICP). Also a mercury analyzer was utilized for analysis of mercury. The values of heavy metals in beverages were as follows [min-max (mean), mg/kg]; Hg 0.0001-0.0025 (0.0004), As ND-0.0245 (0.0003), Pb ND-0.089 (0.004), Cd ND-0.006 (0.001), Sn ND-45.36 (1.97). Our results were similar to those reported by other countries. Our weekly intakes of heavy metals from beverages take
of PTWI (Provisional Tolerable Weekly Intake) established by FAO/WHO.
Effects of Roasting Condition on the Quality Characteristics and Oxidative Stabilities of Rice Germ
Ko, Soon-Nam ; Kim, Chul-Jin ; Kim, In-Hwan ;
Korean Journal of Food Science and Technology, volume 35, issue 3, 2003, Pages 347~352
In order to compare quality characteristics and oxidative stabilities of rice germs prepared under different roasting conditions, sensory evaluation, color value, tocols (tocopherol+tocotrienol) contents, and peroxide value were investigated. Optimum roasting temperatures for the best acceptability were 20, 10, and 6 min at 170, 180 and 190, respectively. Hunter color a values of rice germ increased as roasting temperature and time increased, whereas L value decreased. Peroxide values of unroasted, and roasted rice germs at
for 20 min,
for 10 min, and
for 6 min were 2.0, and 145.6, 169.5, and 182.9 meq/kg, respectively, after 9 days storage at
. Four tocopherol and three tocotrienol isomers were identified, whereas no
-tocotrienol was detected. The major tocopherol and tocotrienol isomers in rice germ were
-Tocopherol content in roasted rice germ decreased significantly during storage, whereas those of
-tocopherols slowly decreased.
-Tocopherol had the highest stability among tocopherol isomers in roasted rice germ. Similar trends were observed in tocotrienol isomers.
Study on Fishy Off-flavor in Porcine Liver by GC-O
Im, Sung-Im ; Choi, Sung-Hee ;
Korean Journal of Food Science and Technology, volume 35, issue 3, 2003, Pages 353~358
Volatile compounds of porcine liver were collected by simultaneous steam distillation and extraction and steam distillation under reduced pressure. Volatiles were analyzed by gas chromatography (GC) and GC-mass spectrometry. Key aroma compounds of off-flavor in porcine liver were characterized using GC-olfactometry technique. Concentrates of cooked porcine liver had odor of a typical liver, fishy, and metallic off-flavor. Aroma concentrates showed over 90 peaks, of which 69 compounds were positively and/or tentatively identified. 1-Octen-3-one, 1-hexanol, (E)-2-nonenal, (Z)-4-decenal, (E,E)-2,4-heptadienal and (E,E)-2,4-decadienal were newly identified in this study. These compounds seem to be produced from unsaturated fatty acids of porcine liver by oxidation. 1-Octen-3-one (metallic), 1-hexanol (metallic) and (E,E)-2,4-heptadienal(fishy) have been implicated in fishy and metallic off-flavor in cooked porcine liver.
Volatile Compounds in the Oxidation of Unsaturated Fatty Acids Caused in Off-flavor of Porcine Liver by HS-SPME
Im, Sung-Im ; Choi, Sung-Hee ;
Korean Journal of Food Science and Technology, volume 35, issue 3, 2003, Pages 359~365
Headspace solid-phase microextraction(HS-SPME) was used to isolate the off-flavor volatile compounds, which are formed during the oxidation of porcine liver and unsaturated fatty acids in porcine liver induced by iron. Three fibers for HS-SPME method development were tested, and the polydimethylsiloxane/divinylbenzene(PDMS/DVB) fiber was selected as providing the best detection of analyzed compounds. In the oxidized arachidonic acid, the major compounds identified were hexanal, 1-octen-3-one(metallic), (Z)-4-heptenal, (E)-2-octenal, 1-octen-3-ol(mushroom), (Z)-2-nonenal (cardboard-like), and (E,E)-2,4-decadienal(fatty, oily). In the oxidized linolenic acid, the major ones were (E,E)-2,4-heptadienal(fishy), (E,E)-3,5-octadien-2-one and (E,Z)-2,6-nonadienal. Moreover, those of th oxidized porcine liver with iron were hexanal, 1-octen-3-one, (Z)-4-heptenal, (E,Z)-2,4-decadienal and (E,E)-2,4-decadienal. These results showed that the fishy and metallic off-flavor in porcine liver were due to the oxidation of unsaturated fatty acids in porcine liver.
Development of Enzyme-Linked Immunosorbent Assay for Glyphosate-Tolerant Soybeans
Kwak, Bo-Yeon ; Ko, Seung-Hee ; Park, Chun-Wuk ; Son, Dae-Yeul ; Shon, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 35, issue 3, 2003, Pages 366~372
Enzyme-linked immunosorbent assay (ELISA) for assaying the 5-enolpyruvyshikimate-3-phosphate synthase from Agribacterium sp. CP4 (CP4 EPSPS) in genetically modified soybeans was developed. Polyclonal and monoclonal antibodies (Pab, Mab) specific to the CP4 EPSPS were produced. When using the Pab, the detection limit of sandwich ELISA toward CP4 EPSPS (0.03
) was better than that of competitive indirect ELISA(ciELISA) (1
). It was found that 2 of 3 monoclonal antibodies, Mab1 and Mab2, recognized the same antigenic determinant on CP4 EPSPS, but Mab3 recognized different antigenic determinant when competitive ELISA was performed using the Mabs. On the other hand, when the sensitivity of sandwich ELISA using combination of Pab and/or Mabs was determined, the sandiwich ELISA using Mab2 as a capture antibody and Pab-HRP as a secondary antibody showed the lowest detection limit of CP4 EPSPS (0.02
). The sandwich ELISA developed in this study could be applied to detect glyphosate-tolerant soybeans.
The Antioxidative and Antimicrobial Ability of Ethanol Extracts from Rosa hybrida
Lee, Hye-Ran ; Lee, Ji-Min ; Choi, Nam-Soon ; Lee, Jong-Mee ;
Korean Journal of Food Science and Technology, volume 35, issue 3, 2003, Pages 373~378
This research was conducted to investigate the possibilities of usage of rose (Rosa hybrida L. cv. Mary Devor) by examining th antioxidative and antimicrobial activities of extracts with various levels of ethanol concentrates. Proximate composition, dietary fiber, and flavonoids contents were analyzed, and total antioxidant status and yield ratios of extraction of rose were measured. The rose extracts were extracted in different level of ethanol concentrates (0, 75, 85, 95%), and peroxide value, acid value, and TBA value were investigated in different level of concentrates of extracts added and time duration of storage. The results were as follows; derivation period from measuring peroxide value showed that the rose (Petal & Calyces) extract-added group showed longer derivation period than the control group, tocopherol-added, or BHT-added groups, and it proved to be a highly effective antioxidant as a result. It showed the longest derivation period especially when 85% ethanol extract was added with concentration of 0.05%. For the acid values and TBA values of the extract added oil, the rose extract-added group and BHT-added group showed lower values than the control group and tocopherol-added group as th length of time for storage becomes longer. In fact, the rose extracts suggested the possibility to be used as a natural antioxidants as it showed high antioxidative effect similar to BHT. Overall, the rose extracts from each solvent showed high antimicrobial effects against Escherichia coli, Salmonella typhimurium, Staphylococcus aureus than control group. Especially, 85% ethanol extract showed significantly high antimicrobial effect against Escherichia coli.
Effect of Molokhia (Corchorus olitorius) and Its Mucilage on Cholesterol Metabolism in High Cholesterol Fed Rats
Jung, Chang-Hwa ; Choi, In-Wook ; Kim, Sung-Ran ; Seog, Ho-Moon ;
Korean Journal of Food Science and Technology, volume 35, issue 3, 2003, Pages 379~385
Effects of molokhia (Corchorus olitorius) and its mucilage on in vitro bile acid adsorption capacity and lipid composition using cholesterol-fed SD rats were investigated. Mucilage showed stronger affinity toward bile acid than hot water extract of molokhia powder. As the extracting temperature increased from 50 to
, bile acid binding capacity of mucilage also increased from 41 to 83%. When molokhia powder or its mucilage added into cholesterol diet at 5 or 10% levels (as fiber source) was compared with cellulose-added group, total cholesterol and triglyceride levels of plasma showed no significant differences, whereas, HDL-cholesterol level of cellulose group significantly increased. Accumulation of cholesterol and triglyceride in liver were significantly inhibited in molokhia and mucilage groups. Molokhia and mucilage lowered the liver weights significantly. As the concentration of molokhia or mucilage increased, cholesterol and triglyceride levels in the liver was lowered. Cholesterol and triglyceride excreted through feces were significant increased in molokhia- or mucilage-fed group, with excretion of cholesterol by molokhia-fed group being mere distinct.
Ultrafiltration for Quality Improvement of Wine
Chung, Jae-Ho ; Mok, Chul-Kyoon ; Lim, Sang-Bin ; Park, Young-Seo ;
Korean Journal of Food Science and Technology, volume 35, issue 3, 2003, Pages 386~392
Physicochemical and microbiological changes of grape wine fermented and aged at 25 and
for 2 and 14 weeks, respectively, were investigated. Viable bacterial cell number,
at the beginning of fermentation, increased to
after 2 weeks, then decreased to
after 14 weeks. Viable yeast cell number increased from
during fermentation, then decreased to
after aging. Turbidity, pH, total sugar content, reducing sugar content, and solid content of grape wine decreased during fermentation, whereas acidity and alcohol content increased to 0.64 and 8.4%, respectively. Most physicochemical properties did not change significantly during aging. When grape wine was filtered through
nitrocellulose membrane, followed by various ultrafiltration membranes with different molecular weight cut-off values, Biomax 100K membrane with
(LMH) of initial flux was chosen for ultrafiltration process. These membrane filtration treatments resulted in complete removal of microorganisms and decreases in turbidity, reducing sugar, and solid content. Physicochemical properties of wine did not change, and no microorganisms were found during storage at
for 12 weeks.
Effects of Convection Oven Dehydration Conditions on the Physicochemical and Sensory Properties of Ginkgo Nut Powder
Kim, Jung-Mi ; Lee, Young-Chun ; Kim, Kwang-Ok ;
Korean Journal of Food Science and Technology, volume 35, issue 3, 2003, Pages 393~398
Effects of convection oven dehydration conditions on the physicochemical and sensory properties of ginkgo nut powder were examined using three types of pre-treatment on ginkgo nuts: coarse grinding of ginkgo nut (GR); coarse grinding followed by 1 min blanching (GB); 3 min blanching followed by coarse grinding (BG). Pretreated ginkgo nuts were dried in convection oven at 70 and
to the moisture content of approximately 5%. Rehydration rate, swelling power, solubility, lightness, and greenness of GB ginkgo nut powder dried at
were the most similar to those of freeze dried one. GR and GB samples dried at
had higher sensory values of green color and ginkgo nut flavor. Ginkgo nut powder with desirable quality attributes could be produced by drying GB in convection oven at
for 10 hr.
Optimization and Elucidation of Esterification between Adipic Acid and 1,4-Butane Diol
Chung, Suk-Jin ; Park, Soo-Nam ;
Korean Journal of Food Science and Technology, volume 35, issue 3, 2003, Pages 399~404
Aliphatic polyester, especially poly(butylene adipate)(PBA), is quite biodegradable and one of the most promising polymer materials to be commercialized. Bis(4-hydroxybutyl) adipate (BHBA) formation stage is the first principal process in the production of PBA from adipic acid (AA) and 1,4-butane diol (BD). In this study, we investigated for the effective production of Bis(4-hydroxybutyl) adipate (BHBA), effects of molar ratio of adipic acid (AA) to 1,4-butane diol (BD), catalyst (tetrabutyl titanate, TBT) concentration, and temperature on the reaction rate of esterification between AA and BD were investigated. Initial reaction rate of the esterification decreased with increasing molar ratio of AA to BD and reaction temperature, whereas reaction constant increased with increase in catalyst-concentration. Activation energy values for catalyzed and uncatalyzed esterifications were 198.5 and 94.8 kJ/mol, respectively.
Quality Characteristics of Barley
-Glucan Enriched Noodles
Lee, Young-Tack ; Jung, Ji-Young ;
Korean Journal of Food Science and Technology, volume 35, issue 3, 2003, Pages 405~409
This study was conducted to evaluate quality characteristics of noodles containing barley flour and
-glucan enriched fraction. Compared to 100% wheat flour, composite flours containing barley flour and
-glucan enriched fraction decreased initial pasting temperature and increased maximum peak viscosity. The noodles containing
-glucan enriched fraction exhibited somewhat darker color and lower values in cooked weight, volume, moisture content, and cooking loss. From the textural properties measured by texture analyzer, the noodles with 30% barley flour and
-glucan enriched fraction were similar to 100% wheat noodle in springiness value and significantly higher in gumminess, hardness, and chewiness. The results of sensory evaluation indicated that barley flour or
-glucan enriched fraction at levels up to 30% could be substituted for wheat flour without seriously depressing noodle quality. Cooking of raw noodle with
-glucan enrichment slightly increased total, insoluble, and soluble
Effects of Calcium Injection and Chitosan Coating on Shelf Life and Quality of Pork
Lee, Hyun-Young ; Park, Sun-Mee ; Ahn, Dong-Hyun ;
Korean Journal of Food Science and Technology, volume 35, issue 3, 2003, Pages 410~416
Effects of calcium and chitosan treatments on storage and quality of pork were investigated. Porks were coated with 1% each of 30 and 120 kDa chitosans in 3% gelatin solution. Self-life and antioxidation increased significantly in all samples. In contrast with non-treated group, pH of the chitosan-treated group was very stable. Moisture content and water activity (Aw) were similar among all samples. Water-holding capacity decreased slightly, whereas cooking loss increased, during storage in all samples. Value of redness increased in chitosan-coated pork. Tenderness of pork injected with calcium was the highest among all samples. These results showed that preservation and quality of pork were improved by the treatment of calcium and 30 kDa of chitosan.
Characteristics of Glucose Oxidase Reaction of Onion Juice
Choi, Bong-Young ; Lee, Eun-Mi ; Kim, Young-Ran ; Kim, Hyun-Jong ; Chung, Bong-Woo ;
Korean Journal of Food Science and Technology, volume 35, issue 3, 2003, Pages 417~422
The onions are considered to be a favorable functional source of beverage because they contain much sugar and various nutrients, and they are juicy vegetable. Recently, consumers have a new trend to take functional foods with health benefits. To meet this need, this study was the basic research to establish a manufacturing process of functional onion beverage by glucose oxidase. Glucose oxidase catalyzes reaction of glucose oxidation and makes generation of gluconic acid. Kinetics of the reaction was also investigated, and maximum glucose consumption rate
of 5.84 g/L were obtained. Optimum conditions were obtained when the glucose oxidase catalyzed reaction was carried out at temperature of
, agitation rate of 450 rpm and aeration rate of 4 vvm in a 2.5 L jar fermentor. Finally, the enzyme reactor was 10-times scaled up and a similar glucose oxidation performance was achieved in the scaled-up reactor.
Optimization of Conditions for the Preparation of W/O Emulsion Containing Eugenolchitosan
Kim, Je-Jung ; Chang, Pahn-Shick ; Jung, Byung-Ok ; Park, Dong-Ki ;
Korean Journal of Food Science and Technology, volume 35, issue 3, 2003, Pages 423~428
Stabilities of W/O emulsions containing eugenolchitosan (EuCs) prepared from chitosan and eugenol were compared to determine the optimal conditions for the ratio of water (core phase) to corn oil (continuous phase), the concentration of EuCs, storage temperature, and the extent of homo-mixing. The optimal ratio of water to corn oil was 2:3 (w/w). The effects of EuC concentrations, and singular vs. binary system of emulsifiers on the storage stability of the emulsion were investigated with EuCs and polyoxyethylene sorbitan monolaurate. The emulsion was stable, showing more than 95% emulsion stability index (ESI) value, when the concentration of EuCs was more than 0.18% (w/v). ESI value of binary emulsifier system was almost equal to that of singular emulsifier system at the concentration of 0.18% (w/v). At this singular emulsifier system, the W/O emulsion formed by EuCs had ESI value of 100%. The optimal concentration of EuCs was determined as 0.18% (w/v). The highest stability of the emulsion was obtained from the homo-mixing at 11,000 rpm for 10 sec and the storage temperature ranging
. EuCs produced from this study was mutagenecity-negative on Ames test and contained no heavy metal ions.
Influence of Packaging Methods and Storage Conditions on Recovery of Inoculated Foodborne Pathogens in Home-Delivered Meals
Kim, Heh-Young ; Ryu, Si-Hyun ; Park, Seog-Gee ;
Korean Journal of Food Science and Technology, volume 35, issue 3, 2003, Pages 429~435
The purpose of this study is to predict multiplication patterns of foodborne pathogens according to packaging methods and storage conditions in home-delivered meals. Pan fried oak mushroom and meat, soy sauce glazed hair tail and roasted dodok which inoculated
of foodborne pathogens were packaged by wrap packaging, top sealing, vacuum packaging and stored at 25, 4 and
during 5 days. The result of study was revealed that the growth and multiplication pattern of the inoculated foodborne pathogens was inhibited in chilling and freezing storage after vacuum packaging, and was significantly influenced by storage temperature. The survival of Listeria monocytogenes was also significantly influenced by storage period. The effective method to preserve the bacteriologic safety of pan fried oak mushroom and meat and soy sauce glazed hair tail in home-delivered meals was stored for maximum three days in chilling storage after vacuum packaging.
Physicochemical Properties of Onion Powder Added Wheat Flour Dough
Bae, Jong-Ho ; Woo, Hi-Seob ; Choi, Hee-Jin ; Choi, Cheong ;
Korean Journal of Food Science and Technology, volume 35, issue 3, 2003, Pages 436~441
The physiochemical properties of wheat flour dough added with onion powder were investigated. The color value of mixed onion powder was added and had low values of lightness and redness, as well as high value of yellowness. Water absorption of the wheat flour dough decreased with the increase in the onion powder. Both development time and stability of the wheat flour dough with onion powder added were less than those of the control. An increase in the added amount of onion powder resulted in an increase of weakness. The maximum viscosity gradually decreased with the increase the amount of onion powder, while the temperature of gelatination did not change. The wheat flour dough extensibility decreased, and the resistance of extension and area under the curve increased in the onion powder. It is of considerable note that the pH of the wheat flour dough decreased in the process of fermentation with an increase in the amount of onion powder.
Screening of Fungal Strains Producing Lovastatin, an Antihypercholesterolemic Agent
Bang, In-Young ; Whang, Seung-Whan ; Kim, Jung-Wan ; Kim, Sang-Yong ; Park, Cheon-Seok ;
Korean Journal of Food Science and Technology, volume 35, issue 3, 2003, Pages 442~446
Over two hundred fungal strains from Korean soil were tested for the production of cholesterol-lowering agent, lovastatin. Each fungal strain was cultivated in the rapeseedmeal production medium (RPM). After growing for 7 days, the presence of lovastatin in the culture was examined by TLC analysis and HPLC. Nine different fungal strains were determined to produce detectable amounts of lovastatin, among which one fungal strain isolated from barnyard manure of Kanghwa island produced 25.58 mg/L of lovastatin in the production medium. The morphological observation combined with the determination of 18S-rRNA sequence suggested that the selected strain belongs to a member of Aspergillus sp..
The Chemical and Microbial Characteristics of Northern Sand Lance, Ammodytes personatus, Sauce Manufactured with Fermentation Accelerating Agents
Kim, Woo-Jae ; Kim, Sang-Moo ;
Korean Journal of Food Science and Technology, volume 35, issue 3, 2003, Pages 447~454
Chemical and microbial properties of Northern sand lance, Ammodytes personatus, sauce fermented at
with fermentation accelerating agents, koji, enzyme, and squid viscera, were analyzed. Total creatine content of Northern sand lance sauce with squid viscera increased up to 2 months of ripening and decreased gradually thereafter, while that with koji or enzyme, and control, increased up to 3 months of ripening and then decreased slowly. TBA values of all samples increased sharply during early ripening, followed by slight decrease. Free amino acid content with all agents increased continuously as fermentation progressed. Major free amino acids of Northern sand lance sauce were glutamic acid, alanine, valine, leucine, and lysine. Total viable cell counts with all agents also increased during early ripening and then decreased. Total viable cell count of Northern sand lance sauce with squid viscera was the highest followed that with koji, enzyme, and control. Northern sand land sauce manufactured with koji showed the most acceptable sensory evaluation result, followed by that with squid viscera.
Color and Quality Properties of Doenjang Added with Citric Acid and Phytic Acid
Kwak, Eun-Jung ; Park, Wan-Soo ; Lim, Seong-Il ;
Korean Journal of Food Science and Technology, volume 35, issue 3, 2003, Pages 455~460
Effects of 0.25 and 0.5% citric and phytic acids on color and quality properties of doenjang during fermentation at
for 80 days were evaluated. As concentration of organic acid and fermentation time of acid-added doenjang increased, acidity, lightness, and antibrowning rate increased, whereas pH, amino nitrogen, and enzyme activity decreased compared to nonacid-added control. Microbial populations of total bacteria, yeast, and lactic acid bacteria were not affected by decrease in pH. Although degree of brown color (p<0.05) could be differentiated, flavor, palatability, acid taste, and overall preference were not significantly different. Browning of doenjang added with 0.25% of either organic acid was inhibited, while quality properties and sensory characteristics were similar to those of the control.
Effect of Lycium chinense Fruit on the Physicochemical Properties of Kochujang
Kim, Dong-Han ; Ahn, Byung-Yong ; Park, Bock-Hee ;
Korean Journal of Food Science and Technology, volume 35, issue 3, 2003, Pages 461~469
Effects of fruit of Lycium chinense (Chinese matrimony vine) on enzyme activities, and microbial and physicochemical properties of kochjuang were investigated during 12 weeks of fermentation. Enzyme activities were higher during middle of fermentation, and protease activities increased as the ratio of L. chinense increased. Facultative anaerobic bacteria counts decreased in L. chinense-added kochujang, whereas viable cell count of yeasts was higher in 1% L. chinense-added kochujang. Consistency of kochujang decreased by addition of L. chinense. Hunter L- and a-values of L. chinense added kochujang were high, causing slight change in total color difference (E) as the ratio of L chinense increased. Moisture contents of kochujang increased during fermentation, whereas water activities decreased. As the ratio of L. chinense increased, water activities increased. Titrable acidities and oxidation-reduction potential increased by addition of L. chinense. Total sugar contents of kochujang decreased rapidly during fermentation, whereas reducing sugar contents increased up to
weeks of fermentation. As the ratio of L. chinense increased, reducing sugar contents decreased. Ethanol contents of kochujang increased during fermentation, with higher values in 3% L. chinense-added kochujang. Amino and ammonia nitrogen contents of kochujang increased L. chinense content increased. After 12 weeks of fermentation, sensory results showed 3% L. chinense-added kochujang showed highest taste and overall acceptability, and color acceptability increased as L. chinense content increased.
Using Reverse Dot Hybridization Method and 16S rRNA Gene (16S rDNA) for Identifying the Food Poisoning Microorganism in Foods
Kim, Min-Seong ; Shin, Kyu-Chul ; Lee, Hyung-Gu ; Han, Myung-Soo ; Min, Byung-Re ; Choi, Yong-Keel ;
Korean Journal of Food Science and Technology, volume 35, issue 3, 2003, Pages 470~474
DNA sequence information on small-subunit rRNA gene (16S rDNA) obtained from food-poisoning bacterial culture was used to investigate the presence of bacterial pathogens in food. By reverse dot blot detection method, presence of food-poisoning bacteria could be confirmed on hybridization of digoxigenin-labeled 16S rDNA Polymerase Chain Reaction (PCR) primer product and biotin-labeled specific oligonucleotide probe. Escherichia coli, Bacillus cereus. and Salmonella sp. were used as the representative food-poisoning bacterial microorganisms. An oligonucleotide probe, based on the variable region of 16S rRNA gene, was used as the specific probe. These tools may be more useful than classic biochemical method for rapid identification of contaminated food.
Characteristics of Flavor and Functionality of Bacillus subtilis K-20 Chunggukjang
Kim, Young-Sook ; Jung, Hyuck-Jun ; Park, Young-Sook ; Yu, Tae-Shick ;
Korean Journal of Food Science and Technology, volume 35, issue 3, 2003, Pages 475~478
Bacillus subtilis K-20 chunggukjang is widely used in making soy sauces and bean pastes which are Korean traditional fermented foods. Bacillus subtilis K-20 chunggukjang was cultured, and fermented at
and 90% humidity for 96 hr after homogenizing with garlic, garlic and onion, and garlic, onion, and ginger. As a result, a product with pizza flavor and taste was obtained from Bacillus subtilis K-20. This product could be used as a functional food to promote immunity.
Radiosensitizing and Antitumor Effect of the Seed of Benincasae hispida
Choi, Hye-Ran ; Lee, Keyong-Ho ; Kim, Chang-Han ;
Korean Journal of Food Science and Technology, volume 35, issue 3, 2003, Pages 479~482
Radiosensitizing and antitumor effects of hot water extract derived from the seed of Benincasae hispida were investigated. The extract showed maximum survival rate of 21% at 0.1 g/kg against L1210 cells implanted in BDF1 mice. Radiosensitivity of human tumor cell line was evaluated through sulforhodamine assay. Inhibition rate of SK-OV-3 cells after 5 Gy radiation by Benincasae hispida seed extract at 2 mg/mL was 86%.
Isolation of the Antimicrobial Compounds from Omija (Schizandra chinensis) Extract
Lee, Sang-Ho ; Lee, Young-Chun ; Yoon, Suk-Kwon ;
Korean Journal of Food Science and Technology, volume 35, issue 3, 2003, Pages 483~487
The antimicrobial activity of the omija extract shown at pH 6.5, which was observed in the previous research, suggested that there could be active substances other than citric acid and malic acid in the Omija extract. Therefore, attempts were made to identify antimicrobial compounds in the essential oils extracted from Omija. The results of silica gel column chromatography and GC-MS revealed that terpineol and citronellol in the essential oil were the active compounds.
Study on Immuno-stimulating Activity of
-Glucan Isolated from the Cell Wall of Yeast Mutant Saccharomyces cerevisiae IS2
Park, Jeong-Hoon ; Kang, Man-Sik ; Kim, Hong-Il ; Chung, Bong-Hyun ; Lee, Kwang-Ho ; Moon, Won-Kuk ;
Korean Journal of Food Science and Technology, volume 35, issue 3, 2003, Pages 488~492
Yeast cell wall mutant, Saccharomyces cerevisiae IS2 was screened by the NTG treatment of Saccharomyces cerevisiae KCTC 7911. The mutant was highly resistant to zymolase, which specifically degrades
-1,3-D-glucose chain of
-glucan and mechanical disruption by glass beads. These phenomena demonstrate that the yeast mutant has cell wall structure different from the wild-type. The
-glucan of yeast mutant and wild-type strains was recovered by sequential extraction with NaOH. The injection of
-glucan into the abdominal cavity of mouse resulted in an increase in the number of peritoneal immune cells, NO (nitric oxide) production, and phagocytic activity of macrophage. The number of immune cells was found to be
with the wild-type and mutant
-glucan, respectively. The effect on the NO production and phagocytic activity of mutant
-glucan were 1.69 and 1.43-fold higher than those of wild-type. These results indicate that the immuno-stimulating activity of alternated
-glucan from mutant yeast is higher than that of wild-type.
Components and Antioxidative Activities of Buchu (Chinese chives) Harvested at Different Times
Moon, Gap-Soon ; Ryu, Bog-Mi ; Lee, Min-Ja ;
Korean Journal of Food Science and Technology, volume 35, issue 3, 2003, Pages 493~498
Changes in amino acids content and antioxidative activity in the leaves of buchu (Allium tuberosum R.) at different harvesting times were investigated. Contents of protein, lipids and ash were the highest at the first harvest time, but decreased thereafter, whereas water content showed the reverse pattern. Amino acid contents were the highest at 2nd harvest time, major compositions being aspartic acid, alanine, and glutamic acid, which decreased thereafter. Antioxidative activities according to harvesting times also revealed the same pattern showing by the major nutrients. Correlation coefficients between antioxidative detecting methods in TEAC vs FRAP assay, FRAP vs DPPH assay, and TEAC vs DPPH showed 0.996, 0.992, and 0.987, respectively (p<0.001). The earliest-harvested buchu had the highest content of carotenoids, vitamin C, and total phenol, whereas the lowest of chlorophyll. Antioxidative effects of buchu, with vitamin C and total phenol contents have high coefficient correlations of 0.991 and 0.989, respectively.
Isolation and Identification of Quercetin with Antioxidative Activity from the Fruits of Rubus coreanum Miquel
Yoon, In ; Wee, Ji-Hyang ; Moon, Jae-Hak ; Ahn, Tae-Hoe ; Park, Keun-Hyung ;
Korean Journal of Food Science and Technology, volume 35, issue 3, 2003, Pages 499~502
The methanol (MeOH) extracts from the fruits of Rubus coreanum showed antioxidative activity. The antioxidative substance in MeOH extracts was successively purified with solvent fractionation, adsorption chromatography, and gel filtration. The purified active substance was isolated by HPLC and identified as quercetin by EI-MS, and
analyses. The amount of quercetin was 0.25 mg per 100 g in fresh fruits of Rubus coreanum Miquel.
Adipocyte Differentiation Inhibitor Isolated from the Barks of Phellodendron amurense
Kim, Kyung-Hee ; Ahn, Soon-Cheol ; Lee, Myung-Sun ; Kweon, Oh-Song ; Oh, Won-Keun ; Kim, Min-Soo ; Sohn, Cheon-Bae ; Ahn, Jong-Seog ;
Korean Journal of Food Science and Technology, volume 35, issue 3, 2003, Pages 503~509
For the development of the anti-obesity natural drug, the inhibitor of adipocyte differentiation was screened from Korean traditional medicinal plants. Phellodendri Cortex was selected as a candidate of adipocyte differentiation inhibitor. An inhibitory compound PC-4 was purified from the methanol (MeOH) extract of Phellodendri Cortex using silica gel and ODS RP-18 column chromatography and HPLC. PC-4 was obtained as yellow powder; UV
(MeOH): 230, 260, 340 and 430 nm. The chemical structure of PC-4 was determined as an isoquionoline alkaloid, berberine, on the basis of various NMR experiments including
. The PC-4 inhibited the differentiation of preadipocyte NIH-3T3 L1 cells at a concentration of
Protective Effect of Isoflavone, Genistein from Soybean on Singlet Oxygen Induced Photohemolysis of Human Erythrocytes
Park, Soo-Nam ;
Korean Journal of Food Science and Technology, volume 35, issue 3, 2003, Pages 510~518
Protective effects of natural components including genistein (4',5,7-trihydroxyisoflavone) from Glycine max MERRILL on the rose-bengal sensitized photohemolysis of human erythrocytes were investigated. Genistein
suppressed photohemolysis in a concentration-dependent manner, and was more effective than the lipid peroxidation chain blocker,
-tocopherol (Vit. E). Glycoside of genistein, genistin, the water-soluble antioxidant, L-ascorbate, and the iron chelator, myo-inositol hexaphosphoric acid dodecasodium salt (sodium phytate) did not exhibit protective effect against photohemolysis. L-Ascorbate and sodium phytate stimulated photohemolysis at high concentration
-Carotene 3,3'-diol (lutein), a singlet oxygen
quencher, exhibited pronounced protective effect, an indication that
is important in photohemolysis sensitized by rose-bengal. Reactive oxygen scavenging activities
of natural antioxidants including genistein on reactive oxygen species (ROS) generated in
system using the luminol-dependent chemiluminescence assay were in the order of sodium phytate > L-ascorbate >
-tocopherol > genistein > genistin.
value of genistein, genistin,
-tocopherol, L-ascorbate, and sodium phytate were 41.0, 109.0, 9.0, 5.2, and
respectively. The order of free radical (1,1-diphenyl-2-picrylhydrazyl, DPPH) scavenging activity
was L-ascorbate >
-tocopherol > genistein > genistin. These results indicate that genistein can function as an antioxidant in biological systems, particularly skin exposed to solar UV radiation by scavenging
and other ROS, and to protect cellular membranes against ROS.
A Study on Dietary Supplement to Reduce Obesity by the Mechanism of Decreasing Lipid and Carbohydrate Absorption
Kim, Seok-Gi ; An, Guk-Hwan ; Yoon, Seung-Won ; Lee, Young-Chun ; Ha, Sang-Do ;
Korean Journal of Food Science and Technology, volume 35, issue 3, 2003, Pages 519~526
Pancreatic lipase and
-amylase inhibitory activities in purified extracts of pumpkin and job's tear were studied. Pancreatic lipase inhibitory activity was determined by measuring the rate of releasing oleic acid from triolein, and
-amylase inhibitory activity was determined by iodometric method. The extracts of pumpkin and job's tear were purified using silica gel and C-18 gel column chromatographies. Treatment of pumpkin extract
in 3T3-L1 preadipocyte decreased differentiation about 95% and blocked accumulation of lipid. Body weights of rats fed high-fat diet containing dietary supplement decreased about 13% as compared with those fed only highfat diet. These results revealed dietary supplement is a good obesity-reducing material for decreasing lipid and carbohydrate absorptions.
Preparation and Hypoglycemic Effect of Reconstituted Grain Added with Selected Medicinal Herb Extract
Lee, Young-Tack ;
Korean Journal of Food Science and Technology, volume 35, issue 3, 2003, Pages 527~531
Hot-water extract from selected medicinal herbs of diabetes prescription was mixed with brown rice and pearled barley flours and extruded to prepare a reconstituted grain for diabetes millitus patients. Even though the cooked reconstituted grain containing medicinal herb extract was somewhat different from cooked ordinary rice in textural properties measured by texture analyzer, it was estimated to be organoleptically acceptable in sensory parameters. The reconstituted grain added with medicinal herb extract reduced the rate of dialysis of glucose evaluated by in vitro dialysis experiment. The effects of reconstituted grain diet on blood glucose levels in diabetes patients were studied during 3-week period. Compared to normal diet, the reconstituted grain diet for 2 weeks significantly decreased the fasting and 2-hr postprandial blood glucose levels in diabetes patients by 14% and 10%, respectively. These results suggested that the reconstituted grain could be used as an effective therapeutic diet for the control of diabetes mellitus.
Inhibition of Enzymatic Browning in Medical Herbs (Crude Drug Materials) by Organic Acid
Kang, Kil-Jin ; Oh, Geum-Soon ; Go, Yong-Seok ; Seo, Il-Won ; Kim, Yong-Jae ; Park, Dong-Hee ;
Korean Journal of Food Science and Technology, volume 35, issue 3, 2003, Pages 532~535
Inhibition effects of enzymatic browning in medical herbs (Paeoniore radix rubra, Pueraria radix, Araliae cordatae radix) by organic acid were investigated. The inhibition effects were in the order of citric acid>ascorbic acid>isoascorbic acid>acetic acid in 1% compound, with no significant difference observed between 1% citric acid and 1% sodium metabisulfite. Results revealed that citric acid was the most effective sulfite substitute agent for the inhibition of enzymatic browning of medical herbs.
Analysis of Ginsenosides of White and Red Ginseng Concentrates
Ko, Sung-Kwon ; Lee, Chung-Ryul ; Choi, Yong-Eui ; Im, Byung-Ok ; Sung, Jong-Hwan ; Yoon, Kwang-Ro ;
Korean Journal of Food Science and Technology, volume 35, issue 3, 2003, Pages 536~539
Commercial white and red ginseng concentrates were analysed for total ginsenoside contents, and compositions of ginsenosides
. The content of crude saponin and total ginsenosides of white ginseng concentrates (WGC) were about 2-3 times higher than those of red ginseng concentrates (RGC). HPLC showed that each ginsenoside content was higher in WGC, with those of
being over three times higher than that of RGC. 20(S)- and 20(R)-ginsenoside
, specific artifacts found only in red ginseng, were detected both in WGC and RGC by HPLC. differences in the contents of these specific ginsenosides between WGC and RGC were not significant. The contents of 20(S)-ginsenoside
, determined by HPLC were 0.40 and 0.53 in WGC, whereas 0.48% and 0.47%, and those of 20(R)-ginsenoside
, were 0.14 and 0.22% in WGC, and 0.10 and 0.11% in RGC using the methods of shibata and food Code, respectively.
Comparison of Antibacterial Activities of Garlic Juice and Heat-treated Garlic Juice
Chung, Kun-Sub ; Kim, Ji-Yeon ; Kim, Young-Min ;
Korean Journal of Food Science and Technology, volume 35, issue 3, 2003, Pages 540~543
Antibacterial activities of garlic and heat-treated garlic juices on food-poisoning and lactic acid bacterial were examined. Aqueous extract of garlic juice showed bacteriocidal effect against both types of bacteria. Food-poisoning and lactic acid bacterial counts decreased at over 0.5 and 1.5% (w/v) garlic juice. Heat-treated garlic juice, which showed lower antibacterial effect than garlic juice against food-poisoning bacteria, had no significant antibacterial effect against Bifidobacterium, but instead increased Bifidobacterium count.