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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal of Food Science and Technology
Journal Basic Information
Journal DOI :
Korean Society of Food Science and Technology
Editor in Chief :
Volume & Issues
Volume 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
The Inhibition of Green Discoloration in Garlic by Conditioning
Hwang, Jin-Bong ; Shin, Dong-Bin ; Park, Wan-Su ; Lee, Young-Chun ;
Korean Journal of Food Science and Technology, volume 35, issue 6, 2003, Pages 1007~1016
Garlic was stored at 4, 8, and
to investigate the development of green discoloration. Green discoloration developed after 7 day of storage ar
, while it developed after 15 day of storage at 8 and
. The effect of maleic hydrazide fertilization on green discoloration of garlic was not observed. Green discoloration of garlic was accelerated by gamma-radiation treatment. The addition of cysteine did not prevent green discoloration, which decreased the commercial value of the garlic due to the presence of white specks on the surface. When 3% ascorbic acid was added to the garlic, green discoloration developed in 6 and 24 hr at room temperature and
, respectively. The tendency of garlic to discolor was also investigated at various storage temperatures. Discolored garlic stored for 30 day at low temperatures was conditioned at
for 20 day. The green discoloration of garlic conditioned at 20 and
did not disappear in 20 day, but disappeared in 20 day when conditioned at
. The L, a, and b values of garlic conditioned at 35, 40, and
for 4 day were similar to those of normal garlic. Conclusively, our results indicated that the best method for suppressing green discoloration was conditioning discolored garlic at
for 4 day.
Extraction of Porphyran from Decolored Laver
Kim, Seon-Jae ; Moon, Ji-Sook ; Kang, Seong-Gook ; Jung, Soon-Teck ;
Korean Journal of Food Science and Technology, volume 35, issue 6, 2003, Pages 1017~1021
The chemical properties of porphyran from dried laver (Porphyra yezoensis) and decolored laver were measured. Dried laver contained 12.5% porphyran while decolored laver contained 12.3%. The chemical components of porphyran extracted from dried and decolored laver were examined. The content of total sugar was 64.5% and 63.7% on dry base, respectively, while that of sulfate was 17.6% and 16.9%, respectively. The content of 3,6-anhydrogalactose was 18.8% and 18.1%, respectively.
Effect of Barley
on Dynamic Viscoelasticity of Barley Starch
Choi, Hee-Don ; Seog, Ho-Moon ; Kim, Yun-Sook ; Lee, Cherl-Ho ;
Korean Journal of Food Science and Technology, volume 35, issue 6, 2003, Pages 1022~1027
The effect of
-glucan, prepared from waxy barley, on the dynamic viscoelasticity of nonwaxy and waxy barley starch during gelatinization and gelation was studied. Although no significant effect was observed on waxy starch, there were drastic changes in the dynamic viscoelasticity of nonwaxy starch. The gelatinization onset temperature of nonwaxy starch shifted to a higher temperature and showed a drastic increase in storage modulus and loss modulus at the range of
. During the gelation of nonwaxy starch,
-glucan increased the rate of gel formation and weakened the network of starch and amylose by prohibiting their association. Therefore, we proved that there was no specific interaction between amylose and
-glucan. The addition of
-glucan to waxy starch seemed to have no effect of waxy starch.
Determination of Sulfur Dioxide in Pickles by Acid Distillation-HPLC Method and Monnier Williams Modified Method
Jung, So-Young ; Kim, Il-Young ; Kim, Sung-Dan ; Jang, Mi-Ra ; Chang, Min-Su ; Han, Ki-Young ;
Korean Journal of Food Science and Technology, volume 35, issue 6, 2003, Pages 1028~1032
To assess accurate methods for measuring sulfur dioxide residue in pickles, the acid distillation HPLC-UV method and Monnier Willams modified method were examined. By the acid distillation HPLC-UV method, sulfites released from pickles by acid distillation were absorbed in 1% triethanolamine solution and detected as sulfite ion by HPLC with UV monitoring at 240nm. An anion exchange column was employed with 1.8mM
solution as a mobile phase,
of sulfite added to pickled radish were recovered. Total sulfite levels from 48 kinds of pickles analyzed by acid distillation HPLC-UV was compared with those analyzed by the Monnier Williams modified method. The Monnier Williams modified method showed higher levels of sulfur dioxide than the acid distillation HPLC-UV method due to the presence of volatile acids in pickles. The concentration of sulfur dioxide was in the range of
in pickled radish and over 30ppm of sulfur dioxide from 3 samples by the acid distillation-HPLC-UV method.
Detection of Genetically Modified Maize Safety-approved in Korea Using PCR
Heo, Mun-Seok ; Kim, Jae-Hwan ; Park, Sun-Hee ; Woo, Geon-Jo ; Kim, Hae-Yeong ;
Korean Journal of Food Science and Technology, volume 35, issue 6, 2003, Pages 1033~1038
Four lines (MON810, GA21, NK603, and TC1507)of genetically modified maize(GMM) were recently approved after a safety-assessment by the Korea Food and Drug Administration (KFDA). In this study, five pairs of specific oligonucleotide primers, based on the gene sequences inserted into maize and zein gene as internal standards, were designed and a method using PCR was developed for monitoring GMM and GMM derived foods circulating in the market. MON810 and GA21 were detected in raw materials of feed and food in the Korean market.
Changes of Saponin during the Cultivation of Soybean Sprout
Oh, Bong-Yun ; Park, Bock-Hee ; Ham, Kyung-Sik ;
Korean Journal of Food Science and Technology, volume 35, issue 6, 2003, Pages 1039~1044
We investigated the changes in saponins during the cultivation of soybean sprout. Crude saponin content was 4.15mg/g in germinated soybean and reached its peark (5.33mg/g) in soybean sprout cultivated for six days. Saponin content in the cotyledon, stem, and root of the soybean sprout cultivated for six days were 4.17, 7.46, and 7.45mg/g, respectively. Soyasaponins extracted from the soybean sprout were analyzed with LC-electrospray ionization (ESI)-mass spectrometry, in which a reverse phase
column was used for separation of saponins. In the soybeen sprout, group B saponin, I, II, III, IV, and V increased 7, 2, 1.4, 8.7, and 3.3 fold, respectively, compared to those in the soybean seed. Group B saponin I, II, III, IV, and V in the stem of the soybean sprout were 10.53, 1.45, 10.49, 5.72 and 8.14 fold the level of those in the cotyldon, respectively. In the root, the contents of group B saponin I, III, IV, and V were 5.54, 2.77, 4.86 and 9.73 fold, respectively, higher than those in cotyledon, but the content of group B saponin 2 was 2.96 fold less than that in cotyledon. These results indicate that the biosyntheses of group B saponins are differentially regulated in growing soybean sprout.
Development of a Burnt Beef Flavor by Reaction Flavor Technology
Kim, Ki-Won ; Baek, Hyung-Hee ;
Korean Journal of Food Science and Technology, volume 35, issue 6, 2003, Pages 1045~1052
To develop a burnt beef flavor by reaction flavor technology, hydrolyzed vegetable protein (HVP) was reacted with precursors. Ribose, cysteine, furaneol, thiamin, methionine, garlic powder, and phospholipid were selected as suitable precursors for producing a burnt beef flavor. HVP and the selected precursors were reacted in a high pressure reactor to optimize reaction parameters, such as temperature, time, and water content. Optimum reaction conditions were
, 1 hr, and 7.5% water addition. A burnt beef flavor was generated without pH adjustment. On the basis of an omission test, cysteine, furaneol, thiamin, and garlic powder were evaluated for optimization using response surface methodology. The optimum composition of precursore was determined to be 7.7% cysteine, 7.3% furaneol, 2.1% thiamin, and 6.9% garlic powder. Based on these results, optimum reaction conditions for the production of a burnt beef flavor from HVP were 5% ribose, 5% methionine, 5% phospholipid, 7.7% cysteine, 7.3% furaneol, 2.1% thiamin, 6.9% garlic powder, 7.5% water addition,
reaction temperature, and 1hr reaction time.
Estimation of Measurement Uncertainty in Vitamin C Analysis from Vegetable and Fruit Juice
Kim, Young-Jun ; Kim, Hyeon-Wee ;
Korean Journal of Food Science and Technology, volume 35, issue 6, 2003, Pages 1053~1059
This study aimed to determine the amount of vitamin C from vegetable & fruit juice by high performance liquid chromatograhy (HPLC). Components for estimation of measurement uncertainty associated with the analysis of vitamin C, such as standard weight, purity, molecular weight, dilution of standard solution, calibration curve, recovery, and precision, were importantly applied. The estimation of uncertainty obtained with systematic and random error based on the GUM (Guide to the expression of uncertainty in measurement) and EURACHEM document with mathematical calculation and statistical analysis. The components, evaluated ty either Type A or Type B methods, were combined to produce an overall value of uncertainty known as the combined standard uncertainty. An expanded uncertainty was obtained by multiplying the combined standard uncertainty with a coverage factor (k) calculated from the effective degree of freedom. The content of vitamin C from vegetable and fruit juice was 27.53 mg/100g and the expanded uncertainty by multiplying by the coverage factor (k, 2.06) was 0.63 mg/100g at a 95% confidence level. It was concluded that the main sources were, in order of recovery and precision, weight and purity of the reference material, dilution of the standard solution, and calibration curve. Careful experiments on other higher uncertainties is further needed in addition to better personal proficiency in sample analysis in terms of accuracy and precision.
Detection of Gamma-Irradiation Treatment in Imported Spices by ESR Spectroscopy
Han, Jeong-Eun ; Lee, Eun-Jeong ; Yang, Jae-Seung ;
Korean Journal of Food Science and Technology, volume 35, issue 6, 2003, Pages 1060~1063
Electron spin resonance (ESR) spectroscopy was used to investigate the effects of irradiation doses and storage times on three spices. Three imported spices (Brassica juncea, Origanum vulgare, Laurus nobilis) were irradiated with doss of 0, 1, 5 and 10 kGy using a Co-60 irradiator at room temperature. ESR signals were measured from each sample by a Bruker-EPR spectrometer. The gamma-irradiated Brassica and Laurus nobilis exhibited characteristic signals, which were different from those of the non-irradiated ones. Non-irradiated and irradiated Origanum vulgare exhibited single lines, with higher ESR signals in irradiated sample than in non-irradiated sample. The ESR signals increased linearly with increasing irradiation doses
. A strong positive correlation coefficient
was obtained between the irradiation doses and the corresponding ESR signal intensities. Although the ESR signal intensities decreased with storage time, signals from the three irradiated spices were observed even after 12 weeks of storage at room temperature.
Research on the Quality Properties of Olive Oils Available in Korea
Kim, Hyeon-Wee ; Bae, Soo-Kyung ; Yi, Hai-Soon ;
Korean Journal of Food Science and Technology, volume 35, issue 6, 2003, Pages 1064~1071
An investigation of various olive oils available in Korea was carried out to assess their quality properties such as color, oxidative stability, fatty acid composition, tocopherol content, sterol content and benzo(a)pyrene content. In color measurement, by using a Lovibond color scale and Hunter color difference meter, both a and b values of extra virgin olive oil were higher than those of pure olive oil by Tintometer (Lovibond PFX995). However, extra virgin olive oil showed higher a value and lower L value than pure olive oil by the Hunter color difference meter. In the rancimat test, the induction period of extra virgin olive oil
was longer than that of pure olive oil
. In fatty acid composition, C18:1
was present in the greatest amount, with lesser amounts of C18:2
. The tocopherol content ranged from
was found to be the main isomer in all oil samples. Therefore, there was little difference in the fatty acid composition and tocopherol content among the different types of olive oils. In sterol content,
of extra virgin olive oil were higher than that of pure olive oil
. Benzo(a)pyrene was found in almost all samples, with
in extra virgin olive oil and
in pure olive oil.
Analysis of Radiolytic Products of Lipid for the Detection of Irradiated Dried Cuttle Fish (Sepia officinalis)
Kim, Jun-Hyoung ; Kim, Kyoung-Su ;
Korean Journal of Food Science and Technology, volume 35, issue 6, 2003, Pages 1072~1078
Radiation-induced hydrocarbons and 2-alkylcycolbutanones are formed from the fatty acids of irradiated fat. These radiation-induced compunds were detected by fat extraction with a Soxtec apparatus from dried cuttle fish (Sepia officinalis), isolation of hydrocarbons and 2-alkylcyclobutanones with florisil column chromatography, and identification of GC/MS. Concentration of hydrocarbons produced by -λ-irradiation depended on the composition of fatty acid in dried cuttle fish. The major hydrocarbons in the irradiated dried cuttle fish samples were pentadecane and 1-tetradecene from palmitic acid, heptadecane and 1-hexadecene from stearic acid, and 8-heptadecen and 1,7-hexadecadiene from oleic acid. Of 2-alkylcyclobutanones, 2-dodecylcyclobutanone from palmitic acid was present at the highest level in irradiated dried cuttle fish. The radiation-induced hydrocarbons and 2-alkylcyclobutanones from the irradiated dried cuttle fish were detected at 0.5 kGy and over, but not detected in the non-irradiated fish.
Quality Changes in Oyster Mushrooms during Modified Atmosphere Storage as Affected by Temperatures and Packaging Materials
Choi, Mi-Hee ; Kim, Gun-Hee ;
Korean Journal of Food Science and Technology, volume 35, issue 6, 2003, Pages 1079~1085
Modified atmosphere packaging was applied to oyster mushrooms (Pleurotus ostreatus) to study the effect of storage temperatures and packaging materialso. Whole mushrooms (200g) were package with polyethylene film
, ethylene vinyl acetate (EVA), or ceramic film (containing 5% zeolite) and stored at 0, 5, 10 and
. Weight loss, color, firmness, gas composition
inside the film package and ethanol content in the tissue of MA packaged mushrooms were examined. Mushroom that were packed unwrapped in a conventional hardboard box (2 kg) lost marketability at a very early stage of storage due to weight loss, shrinkage, browning, and spore formation. During storage, film packaging prevented or retarded the deterioration of the mushrooms in the aspects of appearance, texture, and discoloration. Firmness slightly decreased with storage time. Total color difference was much higher in the control than in the film-packaged mushroom and rapidly increased at the early of storage. Correlation analysis showed a high correlation between total color difference and b values. These results were characterized by the reduced respiration rate resulting from elevated carbon dioxide and reduced oxygen levels in the package. At all storage temperatures, ethanol content in the tissue increased slightly at the early part of storage and rose considerably towards the end of the storage period. Ethanol content in the oyster mushrooms was higher in the stipe than in pileus tissues. The shelf life of the oyster mushrooms was about
, and about
The Quality Properties of Dried Carrots as Affected by Blanching and Drying Methods during Storage
Lee, Kyoung-Sook ; Park, Kwan-Hwa ; Lee, Sang-Hwa ; Choe, Eun-Ok ; Lee, Hyeon-Gyu ;
Korean Journal of Food Science and Technology, volume 35, issue 6, 2003, Pages 1086~1092
This study was carried out to investigate the effectiveness of blanching on the different drying methods and to examine the quality properties of carrots dried by freeze., vacuum- or hot air-drying during storage. Blanched carrots (BC) dried faster than raw carrots (RC), while RC showed more effective rehydration than BC by hot air- and vacuum-drying methods. There was more stability for BC on carotene retention and browning degree than RC in all drying methods during storage. Moreover, firmness of RC and BC by vacuum-drying was slightly lower than that of hot air-drying, but higher than freeze-drying. In firmness, BC and RC showed similar trends with different drying methods (decreasing with increased storage periods), while BC showed about 3 time firmer texture than RC in all cases during storage. The dried carrots prepared with blanching treatment showed more fine structures than those not treated. These results showed that the blanching treatment of carrots was good for maintaining quality by various drying methods.
Storage Enhancement of Grape through Precooling Process
Park, Shin ;
Korean Journal of Food Science and Technology, volume 35, issue 6, 2003, Pages 1093~1097
The aim of this study was to investigate the benefits of storing grapes through precooling, which is easier and more economical than the existing methods of storage. According to the analysis on the weight loss ratio, which is considered an important indicator of grape storage, the time at which the grapes reached 7% weight loss was prolonged by 5 to 10 days by the precooling method. Moreover, the percentage of abnormality on the 31st day of storage was at most 25% less in the precooled grapes than in the non-precooled grapes. In addition, the total bacterial count and the hardness of the precooled grapes were superior to those of the non-precooled grapes. Therefore, the precooling process markedly improved the commercial value of grapes.
Characteristics of Soybean Soaking Water after Heat Treatment
Yoon, Hye-Hyun ; Jeon, Eun-Jae ;
Korean Journal of Food Science and Technology, volume 35, issue 6, 2003, Pages 1098~1103
Soybeans released proteins when immersed in water at
. We investigated the changes in the characteristics of soybean when soaked in water at different temperatures and studied the electrophoretic properties of soy proteins in recommended Korean soybean varieties after heat treatment. Soybean seeds were heated in soaking water at temperatures of 30, 40, 50, 60,
for 90 min, and also from 10 to 150min at
. The pH value of the water decreased with heating time at
, and the amount of soluble solids increased with temperature and heating time. The protein concentration of the solution increased with temperature and time. From SDS-PAGE of the proteins in soaking water, we detected two new bands of 16 kDa- and 31 kDa-proteins from the Korean soybean varieties on heat treatment.
Optimization in Extraction Conditions of Carotenoids from Citrus unshiu Press Cake by Supercritical Carbon Dioxide
Lim, Sang-Bin ; Jwa, Mi-Kyung ;
Korean Journal of Food Science and Technology, volume 35, issue 6, 2003, Pages 1104~1109
Response surface methodology (RSM) was used to investigate the effects of the processing parameters on supercritical
. extraction of total carotenoids and
-cyptoxanthin from Citrus unshiu press cake. The parameters tested were
pressure, dynamic extraction time, and concentration of ethanol added as the modifier to
. Experimental data correlated well with the processing parameters (p<0.01), and there was a high statistically significant multiple regression relationship for the extraction of total carotenoids and
and 0.9796, respectively). The optimal processing conditions were extraction pressure 33.4 and 37.3 MPa, extraction time 39.6 and 41.0 min, ethanol concentration 18.6 and 17.0% for total carotenoids and
, respectively. Maximum extraction yields predicted by RSM were 61.1 and 95.8% ppm, respectively. The extraction yield of total carotenoids increased asymptotically with the increase of the extraction pressure. It increased in proportion to extraction time and concentration of the cosolvent. The extraction yield of
increased with extraction pressure, extraction time, and concentration of the cosolvent. The extraction time and the concentration of the cosolvent, and the interaction between extraction time and the concentration of the cosolvent significantly affected the extraction yields of carotenoids from C. unshiu press cake.
Storage Quality of Minimally Processed Onions as Affected by Seal-Packaging Methods
Hong, Seok-In ; Son, Seok-Min ; Chung, Myong-Soo ; Kim, Dong-Man ;
Korean Journal of Food Science and Technology, volume 35, issue 6, 2003, Pages 1110~1116
The effects of packaging methods on the storage quality of minimally processed (prepeeled) onions were investigated to determine the optimal packing design. Various packaging treatments used for modifying headspace atmospheres included two passive MAP using LDPE and PP films, two active MAP using a gas mixture of 20%
and an ethylene scavenging sachet, and moderate vacuum packaging (MVP). The quality attributes of onion samples were evaluated periodically in terms of flesh weight loss, color of cut surface, decay ratio, microbial counts, and sensory properties during storage at
for 28 days. Packaging methods did not significantly influence surface color, weight loss, and microbiological populations of mesophiles, psychrotrophs, and lactic acid bacteria. They did, however, affect sensory characteristics as well as decay occurrence. Results indicated that seal-packaging with a gas-permeable plastic film under a mild vacuum condition could retain better onion quality in terms of microbial decay and visual sensory aspects as compared with the other packages.
Effect of Heat Treatments on Physical Properties and in vitro Glucose, Bile Acid, and Cadmium Transport Retardation of Wax Gourd (Benincasa hispida)
Ju, In-Ok ; Jung, Gi-Tai ; Ryu, Jeong ; Kim, Young-Soo ;
Korean Journal of Food Science and Technology, volume 35, issue 6, 2003, Pages 1117~1123
The effects of heat treatment on the physical and physical and physiological properties of wax gourd (Benincasa hispida) were examined. The applied heat treatments were autoclaved at
for 1 hr, boiled for 30 min, and microwaved at 680 W for 5 min. The water retention capacity (WRC) of the wax gourds was 9.43 g/g for the microwaved samples, 5.12 g/g for the boiled samples, 4.63 g/g for the raw samples, and 2.61 g/g for the autoclaved samples. Heat treatment caused to increase swelling by up to
. Calcium binding capacity of heat-treated wax gourd increased in the order of microwaved, boiled, raw, autoclaved samples. Scanning electron microscopy (SME) showed that autoclaving caused the most severe structural modifications, while microwave treatment produced the least modifications. The retarding effect on glucose and bile acid transport depended on the heat treatment. Only boiling showed the glucose retardation effect. Bile acid retardation effect increased in order of boiling (22.9%), autoclaving (17.1%), microwave treatment (14.3%), and raw wax gourd (8.6%). The cadmium retardation effect was significantly high in all samples.
Quality Characteristics of the White Bread Added with Onion Powder
Bae, Jong-Ho ; Woo, Hee-Seob ; Choi, Hee-Jin ; Choi, Cheong ;
Korean Journal of Food Science and Technology, volume 35, issue 6, 2003, Pages 1124~1128
The quality characteristics of white bread added with 0, 2, 4, 6 and 8% of onion powder were investigated. The color value of bread when onion powder was added had lower values of lightness and higher values of redness and yellowness than those of the control bread. The specific volume of bread added with onion powder increased compared to that of the control bread. Texture measurement showed that hardness, springiness, gumminess, and chewiness decreased as the added amount of onion powder increased.
Physicochemical Characteristics of Gamma Irradiated Changran Jeotkal during Storage at
Lee, Na-Young ; Jo, Cheo-Run ; Lee, Won-Dong ; Kim, Jae-Hyun ; Byun, Myung-Woo ;
Korean Journal of Food Science and Technology, volume 35, issue 6, 2003, Pages 1129~1134
Changran jeotkal, a Korean traditional fermented seafood, was prepared as a pilot scale using a commercial method and irradiated at 0, 2.5, 5.0 and 10 kGy by gamma ray to investigate possibilities for further industrial application. To see the effectiveness and rapid industrialization, hot pepper powder was irradiated at 10 kGy and manufactured the changran jeotkal (HP-10 kGy) as same method since the hot pepper powder was approved legally for gamma irradiation in Korea. The content of volatile basic nitrogen and amino nitrogen was significantly reduced by gamma irradiation in all storage periods. Amino nitrogen contents of 0, 2.5, 5.0, 10 kGy and HP-10 kGy were 98.9, 98.5, 92.4, 88.0 and 93.1mg%, respectively after 12 week of storage at
. In total, 8 kinds of biogenic amines were found from the samples, and the contents in the gamma irradiated changran Jeotkal were lower than those of the control during storage. The sample of HP-10 kGy showed similar physicochemical characteristics to the sample irradiated as
. Results indicated that gamma irradiation of fermented seafood products such as seasoned changran jeotkal improved quality stability, thus, we recommend gamma irradiation for industrial application.
Purification and Characterization of
Oxidase in Pichia sp. Isolated from Kimchi
Oh, Ji-Young ; Han, Young-Sook ;
Korean Journal of Food Science and Technology, volume 35, issue 6, 2003, Pages 1135~1142
The purification and characteristics of the biosynthesis enzyme of vitamin C from microorganisms related with kimchi fermentation were investigated to define vitamin C biosynthetic pathways in yeast. A yeast strain (Pichia onychis 16-4) which synthesizes vitamin C with galacturonic acid as substrate at high rate was isolated from kimchi. The enzyme
oxidase isolated from the yeast was purified and characterized. The specific activity of the crude enzyme was 7.26 unit/mg protein, which increased to 4,698 unit/mg protein with a chromatography of Sephacryl S-200HR; indicating a 647.1-fold level of purification. The molecular weights of the dissociated enzymes were estimated to be 31,000, 39,000, and 50,000 KD. Among the substrates tested,
was the most effective. The enzyme showed optimum activity ah pH 7.8 and 35c. The purified enzyme uses
as the electron acceptor for oxidation of
Production and Characteristics of Lytic Enzyme against Streptococcus mutans Cell Wall from Alkalophilic Bacillus sp. 4830
Kim, Yun-Keun ; Bai, Dong-Hoon ;
Korean Journal of Food Science and Technology, volume 35, issue 6, 2003, Pages 1143~1149
To elucidate a method of preventing dental caries, strains producing lytic enzymes were isolated and their characteristics were investigated. Among 5,00 alkalophilic strains isolated from soil, 22 strains showed lytic activity against Streptococcus mutans. Strain No. 4830, with the highest lytic activity, was selected for further study. Strain 4830 showed 94% sequence homology with the 16S rDNA sequence of Bacillus alcalophilus, but it was concluded to be different from Bacillus alcalophilus because of its biochemical characteristics. The strain was named Bacillus sp. 4830. The lytic enzyme from Bacillus sp. 4830 was purified by ethanol precipitation and CM-agarose column chromatography. The molecular weight of the lytic enzyme was determined to be 28 kDa by SDS-PAGE. The lytic enzyme was stable between pH 5.0 and pH 11 and up to
. The optimal pH and temperature for the lytic activity was 9.0 and
Growth Characteristics and Production of Cellulose of Microorganisms in Static Culture Vinegar
Jang, One-Young ; Joo, Kyung-Ho ; Lee, Jae-Ha ; Baik, Chang-Gyu ;
Korean Journal of Food Science and Technology, volume 35, issue 6, 2003, Pages 1150~1154
The characteristics of a strain that contaminates the manufacturing of rice vinegar by Acetobacter pasteruianus was invetigated. Conditions for inhibiting pellicle formation and growth of the contaminant, which occurs during static culture and storage, were also observed. Examining the morphological, cultural, and physiological characteristics and measuring the amount of cellulose production during static culture for 14 day, we found that the strain was known to be Acetobacter xylinum. No growth was observed below
as well as over
. Also, the extent of growth was limited when the concentrations of ethanol, NaCl, and acetic acid were more than 10%, 1.5%, and 7%, respectively.
A Three-year Survey on Korean Consumer's Awareness, Perception and Attitudes toward Genetically-modified Foods; Years 2000-2002
Kim, Myung-Hee ; Kim, Jay-Wook ; Chae, Kyung-Yeon ; Park, Se-Won ; Kim, Youn-Soon ; Kyung, Kyu-Hang ;
Korean Journal of Food Science and Technology, volume 35, issue 6, 2003, Pages 1155~1161
A three-year (2000-2002) survey on consumer's awareness and perception of genetically-modified (GM) foods was conducted on random samples of Korean consumers. More than 65% of the respondents were exposed to some information related to GM foods. The greatest benefit of the development of GM foods was thought to be their remedy of potential food shortages in the future. More than 90% of Korean consumers wanted GM foods to be labeled. About 18% of the respondents would buy GM foods voluntarily, whereas over 46% would not until they knew more about the product. Only 39% of Korean consumers were found to have realized that food items origination from plants contained genes. More consumers responded that they would not buy herbicide-resistant GM soybean and buy vitamin-enriched GM soybean instead. Many Korean consumers appeared to make decisions of acceptance or rejection of GM foods not on the basis of biotechnology, but on the basis of the word(s) used to describe the products, such as herbicide and vitamin. Only 4% of Korean consumers responded that GM foods were the greatest threat to the safety of Korean foods.
Quality Characteristics of Chocolate Blended with Bifidobacterium-fermented Isoflavone Powder
Moon, Sung-Won ; Park, Myung-Soo ; Ahn, Jun-Bae ; Ji, Geun-Eog ;
Korean Journal of Food Science and Technology, volume 35, issue 6, 2003, Pages 1162~1168
Development of chocolate products to improve the quality and functional properties with Bifidobacterium-fermented isoflavone powder (BFIP) was attempted. Effects of BFIP on sensory value, isoflavone contents, and microbiological characteristics of chocolate products during storage at room temperature
for 90 day were studied. Five different BFIP concentrations of 0, 1, 2, 3, and 4% (w/w) were added and blended into the chocolate products. Results of sensory evaluation showed that the scores for softness and bitter taste decreased as the BFIP contents increased. In sweet and sour taste, the highest score was shown at 1% BFIP treatment. In overall acceptability, 1% treatment was the most favored, followed by 2% treatment. Contents of isoflavone in chocolate products were stably maintained during 90 storage days. The viable cell numbers of Bifidobacterium remained relatively stable until 70 day, followed by a slow decrease thereafter in all treatments.
Growth Inhibition of Newly Emerging Arcobacter butzlrei by Organic Acids and Trisodium Phosphate
Jang, Jung-Soon ; Lee, Young-Duck ; Park, Jong-Hyun ;
Korean Journal of Food Science and Technology, volume 35, issue 6, 2003, Pages 1169~1173
Growth of a newly emerging pathogen, Arcobacter butzleri, in domestic raw meat was evaluated by various sanitizing agents. One percent of acetic acid, citric acid, lactic acid, and trisodium phosphate (TSP) added to the cell suspension of six A. butzleri strains inhibited their growth within ten minutes, and especially the lactic acid inhibited growth within five minutes. One percent of all the acids at the culture broth inhibited growth completely within one hr. 0.1% of the acids inhibited growth within 72 hr, whereas two percent of TSP had the same effect in one hr. Among the acids, lactic acid had the strongest inhibition activity. Hydrogen peroxide, sodium hypochlorite, and ethanol showed lower inhibiting activities than the above agents. While garlic extract and lactic acid bacteria culture also inhibited A. butzleri, onion extract did not. Therefore, food-borne poisoning of A. butzleri in raw meat could be prevented by organic acid and trisodium phosphate treatments.
Physicochemical Properties of Kochujang Prepared by Bacillus sp. Koji
Kim, Dong-Han ; Choi, Hee-Jeong ;
Korean Journal of Food Science and Technology, volume 35, issue 6, 2003, Pages 1174~1181
A part of Aspergillus oryzae koji was replaced with Bacillus sp. koji to improve the quality of kochujang, and the resulting effects on enzyme activities, microbial characteristics, and physicochemical properties were investigated during fermentation. The activity of amylase was higher in the kochujang prepared with Asp. oryzae koji. The activity of protease increased as the ratio of Bacillus. sp. koji increased. Viable cell counts of yeast and bacteria of the kochujang increased with increasing ratio of Bacillus sp. koji. The Hunter a-values of the Bacillus sp. koji kochujang were higher, and the degree of increase in the total color difference
was lower in the Bacillus sp. koji group. Consistency and water activity of the kochujang prepared with Bacillus sp. koji was higher, and the pH and titratable acidity of the kochujang also changed slightly. As the ratio of Asp. oryzae koji increased, sugar content decreased. However, the ethanol content of the kochujang did not significantly change. Amino nitrogen content of the kochujang increased, while ammonia nitrogen content decreased as the ratio of Bacillus sp. koji increased. After 12 weeks of fermentation, the result of sensory evaluation showed that C kochujang (75% of Asp. oryzae koji replaced by Bacillus sp.) was more acceptable (p<0.05) than the other groups in taste, color, flavor, and overall acceptability.
Growth Inhibition of Helicobacter pylorio by Reynoutria elliptica Migo.
Lee, In-Seon ; Im, Hyo-Gwon ; Lee, Syng-Ook ;
Korean Journal of Food Science and Technology, volume 35, issue 6, 2003, Pages 1182~1187
This study was performed to evaluate the potentiality of Reynoutria elliptica Migo., being used as a folk remedy and a herb medicine for urethritis, cystitis, etc., on growth inhibition of Helicobacter pylori which is known as the ulcerogenic pathogen. The minimum inhibitory concentration (MIC) value of methanol extract from Reynoutria elliptica Migo, was determined to be 120 ppm for H. pylori and urease activity derived from H. pylori was inhibited over 80% by the extract at 2 mg/mL in urea broth. Among various solvent fraction of the methanol extract, the hexane fraction showed a significant inhibitory effect on the growth of H. pylori reducing both its growth and urease activity. Scanning and transmission electron micrographs of H. pylori treated with the methanol extract at 2 mg/mL for 3 hr showed that the cell walls and membranes were disrupted so that the cytoplasmic components were leaked from the body. These results suggest that Reynoutria elliptica Migo. possesses a therapeutic potential on the gastric disease caused by H. pylori.
Microbial Production of N-Acetylglucosamine by Arthrobacter nicotianae
Chang, Ji-Yoon ; Kim, In-Cheol ; Chang, Hae-Choon ;
Korean Journal of Food Science and Technology, volume 35, issue 6, 2003, Pages 1188~1192
Chitinase producing bacteria, Arthrobacter nicotianae CH4 and A. nicotianae CH13, were isolated from small crabs by an enrichment culture using chitin as the sole carbon source. Crude chitinases from the two isolated strains, A. nicotianae CH4 and A. nicotianae CH13, were stable in the pH range of
and in the temperature range of
. The reducing sugar
, corresponding to over 98% of the enzyme reaction products, was obtained. The production of functional
from A. nicotianae CH13 and A. nicotianae CH4, respectively, from the chitinases was useful. The chitinase system of A. nicotianae CH13 was supposed to be endo- and exo-chitinase, and N-acetylglucosaminidase.
Study on the Properties of White Pan Bread Made by Adding Preferment Prepared by Lactic Acid Bacteria Isolated from Kimchi
Sihn, Eon-Hwan ; Kim, So-Mi ; Park, Cheon-Seok ;
Korean Journal of Food Science and Technology, volume 35, issue 6, 2003, Pages 1193~1198
The effects of preferment levels prepared with lactic acid bacteria isolated from kimchi on the quality of white pan bread were studied. The aim was to investigate how preferment influenced the baking-technological, textural, and sensory properties of white pan bread. During the process of making white pan bread, the pH decreased as the preferment levels increased, whereas the titratable acidity increased. The loaf specific volume increased from 4.66 to
as preferment content increased from
. The moisture content and water activity of the bread ranged from 40.77 to 41.49%, and 0.961 to 0.966, respectively, indicating that no appreciable differences were related with the preferment levels (p<0.05). The textural characteristics of white pan bread were highly correlated with the amount of preferment added. White pan bread containing preferment showed a decrease in hardness and gumminess, and an increase in springiness. The color of white pan bread was not significantly different from that of the control. In sensory evaluation, the values for volume, springiness, and umami were highest in the white pan bread with 20% preferment, and the sour and umami tastes increased with the amount of preferment.
Isolation of Polyphenol from Green Tea by HPLC and Its Physiological Activities
Woo, Hee-Seob ; Choi, Hee-Jin ; Han, Ho-Suk ; Park, Jung-Hye ; Son, Jun-Ho ; An, Bong-Jeun ; Son, Gyu-Mok ; Choi, Cheong ;
Korean Journal of Food Science and Technology, volume 35, issue 6, 2003, Pages 1199~1203
Polyphenols were isolated from Korean green tea using Sephadex LH-20 and HPLC. The isolated polyphenols were procyanidin B-4, procyanidin B-2-3,3'-digallate, prodelphinidin C-2-3,3'-di-O-digallate, (+)-catechin-3-O-rhamnose, procyandin B-5, procyanidin B-7-3-0-gallate, gallate, epiafzelechin-
-epiafzelechin, procyanidin B-3-3-O-rhamnose, afzelechin-
-catechin, prodelphinidin B-5-3,3'-di-O-digallate and (+)-taxifolin-3-O-D-xyloside. The inhibitory effects of prodelphinidin C-2-3,3'-di-O-gallate and procyanidin B-2-3,3'-digallate
on angiotensin.converting enzyme were 68.8 and 54.6%, respectively, while the inhibitory effects of prodelphinidin C-2-3,3'-di-O-gallated and procyanidin B-2-3,3'-digallate
on xanthine oxidase were 54.5 and 38.2%, respectively. Lastly, the inhibitory activities of prodelphinidin C-2-3,3'-di-O-gallate
on tyrosinase was 42.1%.
Differences of Hematopoietic Effects of Angelica gigas, A. sinensis and A. acutiloba Extract on Cyclophosphamide-induced Anemic Rats
Kang, Soon-Ah ; Jang, Ki-Hyo ; Lee, Ji-Eun ; Ahn, Duk-Kyun ; Park, Seong-Kyu ;
Korean Journal of Food Science and Technology, volume 35, issue 6, 2003, Pages 1204~1208
The purpose of this study was to compare the hematopoietic effects of Angelica gigas, A. sinensis, and A. acutiloba extract (1 g/kg B.W.) on cyclophosphamide-induced (30 mg/kg B.W.) anemic rats. Cyclophosphamide injection group (AG, AS, AA) showed a decrease in weight gain in comparison with the normal group. Compared to the cyclophosphamide-treated control group, oral administration of Angelica gigas extract for 14 days in the normal group significantly prevented body weight loss. The iron level of the A. gigas-administered group was significantly higher than the control groups. The serum vitamin
level of A. gigas-, A. sinensis-, and A. acutiloba-administered groups was significantly higher than in the control. We suggest that administration of A. gigas, A. sinensis, and A. acutiloba prevents cyclophosphamide-induced anemia by improving hematological value and iron status.
Competitive ELISA for the Measurement of Glycoprotein Purified from Acanthopanx senticosus
Ha, Eun-Suk ; Hwang, Soo-Hyun ; Shin, Kwang-Soon ; Yu, Kwang-Won ; Lee, Keyung-Ho ; Choi, Joo-Sun ; Park, Woo-Mun ; Yoon, Taek-Joon ;
Korean Journal of Food Science and Technology, volume 35, issue 6, 2003, Pages 1209~1215
This study was carried out to establish a quantitative analysis method of separating immuno-activating substance (EN-SP) from Acanthopanax senticosus (A. senticosus) by competitive direct ELISA. Mouse antiserum (anti-EN-SP) against EN-SP was generated by immunization (s.c.) of EN-SP purified from A. senticosus as an immunogen. The titer of anti-EN-SP was about 1 : 400, and the optimal dilution of EN-SP-HRP conjugate was 1 : 1,000. When the standard curve was constructed by ELISA, its sensitivity was about
. The coefficient variation of intra- and inter-assay were
, respectively. According to the standard curve, the concentration of EN-SP in various senticosus extracts was found to be only
in 10mg of extract from the bark of A. senticosus. Similarly, the immunostimulating activity to produce
or IL-12 among the various extracts of Acanthopanax was shown to be correlated with the content of EN-SP. These results demonstrated that competitive ELISA was a convenient, fast, reproducible, and accurate method for the determination of EN-SP as an immunologically active standard substance in extract of A. senticosus.
Antioxidative Activities of Castanea Crenata Flos. Methanol Extracts
Choi, Chang-Suk ; Song, En-Sung ; Kim, Jang-Su ; Kang, Myung-Hwa ;
Korean Journal of Food Science and Technology, volume 35, issue 6, 2003, Pages 1216~1220
The antioxidative activities of methanol extracts of chestnut flower (Castanea Crenata Flos.) were determinated in vitro using an experimental model system. Solid yield of chestnut flower extracts was 6.26% and total phenolic acid accounted for about 20% of the crude extract. The DPPH radical scavenging activity of methanol extracts prepared from chestnut flower was 17.22%. Although the DPPH radical scavenging activity of chestnut flower extracts was lower than that of other antioxidants, chestnut flower extracts showed continuous activity by time course. The SOD-like activities of methanol extracts prepared from chestnut flower were 65.10%, 95.70% in BHT, 93.29% in quercetin, and 30.30% in ascorbic acid. Chestnut flower extracts showed 51.45% inhibitory effect on peroxidation of egg yolk lecithin.
Anticariogenic Activities of Various Plant Extracts
Choi, In-Wook ; Jung, Chang-Hwa ; Park, Yong-Kon ;
Korean Journal of Food Science and Technology, volume 35, issue 6, 2003, Pages 1221~1225
As an effort to select powerful anti-cariogenic materials from natural resources, various plant extracts were examined for their anti-S. mutans and anti-glucosyltransferase (GTase) activities. The ethanol extracts of licorice bark, which was produced after water extraction of licorice, showed the most powerful anti-S. mutans as well as anti-GTase activities. When licorice bark was consecutively fractionated with n-hexane, chloroform, ethylacetate, and butanol, the chloroform fraction exhibited the strongest anti-S. mutans activites. This fraction was further fractionated into 4 fractions through a silica gel column, and according to HPLC analysis, anti-S. mutant activities seemed to come mostly from relatively hydrophobic materials.
Antioxidative Effects of Korean Bamboo Trees, Wang-dae, Som-dae, Maengjong-juk, Jolit-dae and O-juk
Lee, Min-Ja ; Moon, Gap-Soon ;
Korean Journal of Food Science and Technology, volume 35, issue 6, 2003, Pages 1226~1232
Bamboo trees have been used for a long time as folk remedies for treatment of hypertension and stroke symptoms in Oriental regions. These pharmaceutical effects of bamboos look like to be related to its antioxidant capacity and phytochemicals in bamboos. To evaluate the antioxidative effects of bamboo trees, five kinds of bamboo varieties dominant in Korean peninsular were chosen and determined its total antioxidaive activities, free radical scavenging activities and nitrite scavenging activities by TEAC (Trolox Equivalent Antioxidant Capacity) assay, DPPH and Griess reagent assay using in vitro system, respectively. To evaluate the correlation between antioxidative activities and Maillard reaction during hot water extraction, contents of reducing sugar and total nitrogen and brown color intensity at 420 nm were determined. When total antioxidative activities, free radical scavenging activities and nitrite scavenging activities of five kinds of bamboo trees were compared, wang-dae (Phyllostachys bambusoides S. et Z.) showed the strongest effect among samples, although all kinds of extracts showed relatively strong effects against oxidation. The bamboo culms extract showed stronger antioxidative effects than that of bamboo leaves. In each fraction obtained from 70% ethanol extract, antioxidative effect were increased in order of dichloromethane>ethyl acetate>butanol>water>hexane fraction. In reducing sugar analysis of extracts, reducing sugar contents of water extracts were higher than that of 70% ethanol extracts and wang-dae water extract showed the highest level which was 708.92 mg/g. Total nitrogen contents of the extracts were
and contents in water extracts were lower than that in 70% ethanol extracts. Brown color intensity at 420 nm showed similar tendency with results in reducing sugar contents.
Effects of Precooling Treatments on the Quality of Peaches (Mibaek)
Kim, Byeong-Sam ; Kim, Min-Jung ; Choi, Jeong-Hee ;
Korean Journal of Food Science and Technology, volume 35, issue 6, 2003, Pages 1233~1236
Various precooling treatments were applied to prolong the freshness of mibaek peaches that were harvested during the summer season. Peaches were cooled from
within 3 hours by a pressure cooler, and the cooling rate was accelerated by increasing the air velocity and static pressure. Respiration and ethylene production rates of mibaek peaches were about four times faster at
, while precooled peaches had better visual quality at
. Also, precooled peaches had higher soluble solid and ascorbic acid content than non-precooled peaches when stored at 7 and
. However, weight loss was lower in precooled peaches than in non-precooled peaches during storage.
Effect of Corona Discharge on the Changes in Quality and Pasteurization of Ginseng Powder
Kim, Kyung-Tack ; Kim, Sung-Soo ; Ha, Sang-Do ;
Korean Journal of Food Science and Technology, volume 35, issue 6, 2003, Pages 1237~1243
As a newly emerging pasteurization method for improving the shelf-life of powdered ginseng, the corona discharge generated at high voltage conditions was examined for its effects on microbial pasteurization, physicochemical characterization, and sensory evaluation. The pasteurizing effects of corona discharge on total bacteria, yeast, molds, and coliforms increased with increasing voltage. However, corona discharge treatment of 5 kv/cm did not show significant effects of pasteurization on the yeast, molds, and coliforms. Treatment with 20 kv/cm reduced about 95% of the total bacteria
) and coliforms (
) and 99% of the yeast and molds (
). The proximate analysis, minerals, free sugars, crude saponin, and colors of the control ginseng and the ginseng treated with 20 kv/cm were not significantly different at p<0.05. Corona discharge of up to 20 kv/cm did not affect the proximate analysis, minerals, free sugars, crude saponin, and colors of the powdered ginseng. Sensory evaluation scores on color, flavor, taste and overall acceptability between the control ginseng and ginseng treated with 20 kv/cm corona discharge were not significantly different at p<0.05 level. Consequently, corona discharge treatment is thought to be a good alternative pasteurization method for improving the shelf-life of powdered ginseng due to its effective pasteurization, maintenance of nutrients and good sensory characteristics.
Probiotic Characteristics of Lactobacillus acidophilus KY1909 Isolated from Korean Breast-Fed Infant
Park, Jong-Gil ; Yun, Suk-Young ; Oh, Se-Jong ; Shin, Jung-Gul ; Baek, Young-Jin ;
Korean Journal of Food Science and Technology, volume 35, issue 6, 2003, Pages 1244~1247
The purpose of this study was to isolate lactic acid bacteria that produced L(+) lactic acid from infant feces. Thirteen colonies were isolated with a MRS-plate containing 0.5%
to determine their ability to produce lactic acid. Based on their lactic acid production, 10 strains of Lactobacillus were identified to assess the ratio of lactate isomer using HPLC. A strain producing L-lactic acid was identified as Lactobacillus acidophilus, using API carbohydrate fermentation patterns and physiological tests, and named KY1909. The strain exhibited good acid tolerance in an artificial gastric juice as well as high bile resistance in MRS containing 0.5% bile acids. L. acidophilus KY1909 produced D(-) and L(+) lactic acid at a ratio of 6 : 94; whereas commercial strains of Lactobacillus acidophilus produced D(-) and L(+) lactic acid at a ratio of 1 : 1. These results demonstrate the L. acidophilus KY1909 can be utilized in fermented milk products and dietary supplements as a probiotic culture.