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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 36, Issue 6 - Dec 2004
Volume 36, Issue 5 - Oct 2004
Volume 36, Issue 4 - Aug 2004
Volume 36, Issue 3 - Jun 2004
Volume 36, Issue 2 - Apr 2004
Volume 36, Issue 1 - Feb 2004
Selecting the target year
Changes of Component on Green Discolored Garlic
Hwang, Jin-Bong ; Ha, Jae-Ho ; Park, Wan-Soo ; Lee, Young-Chun ;
Korean Journal of Food Science and Technology, volume 36, issue 1, 2004, Pages 1~8
Effects of temperature, discoloration, and conditioning on garlic compositions before and after storage were examined. Proximate composition, soluble solids, pH, organic acids, and total sugars of all samples were not significantly different. Sugar contents were sucrose > fructose > glucose, and included such fructooligosaccharide as 1-kestose, 1-nystose, and 1-F-fructosyl nystose. Allicin contents in control, green discolored, and conditioned garlics were 647,9, 613.8, and 648.0 mg%, respectively. Thirty-two flavor compounds were identified by GC/MSD, including 11 sulfide compounds, 5 acids, and 3 aldehydes. Contents of sulfur compounds, including disulfide(di-propenyl), 2-thiophene methanethiol, thiophene, 3,4 dihydro-3-vinyl-1,2-dithiin, and 2-vinyl-4H-1,3-dithin, and water-soluble pectins in low temperature-stored garlic were higher than those in control, and decreased by conditioning or inducing green discoloration. These results show sulfur compounds and water-soluble pectins accumulated in low temperature stored-garlic, and are then converted into green pigments by alliinase in disintegrated garlic tissues.
Optimization in Analytical Method and Quantitation of Major Heat Principles from Soup Base of Commercial Ramens
Kim, Hyeon-Wee ; Kim, Young-Jun ;
Korean Journal of Food Science and Technology, volume 36, issue 1, 2004, Pages 9~13
Effective methods for extraction of hot taste component in red (capsaicin) and black (piperine) peppers and simultaneous HPLC analysis were established to estimate level of peppers used. Capsaicin and pipeline contents of red and black peppers were 48.75-87.58 and 2900-5520 mg/100 g, respectively, Contents of capsaicin and pipeline in ramen soup base were
, and estimated levels of red and black peppers were
, respectively, In bowl ramens contents of capsaicin and pipeline were
, and estimated levels of red and black peppers were
, respectively. Capsaicin and piperine contents of hot ramens were
, and estimated levels of red and black peppers were
, respectively. In bibimmen, capsaicin content was
, and piperine was not detected, an indication that only red pepper was used as hot condiment.
A Study on the Analytical Method of Artificial Sweeteners in Foods
Kim, Hee-Yun ; Yoon, Hae-Jung ; Hong, Ki-Hyung ; Lee, Chang-Hee ; Park, Sung-Kwan ; Choi, Jang-Duck ; Choi, Woo-Jeong ; Park, Sun-Young ; Kim, Ji-Hye ; Lee, Chul-Won ;
Korean Journal of Food Science and Technology, volume 36, issue 1, 2004, Pages 14~18
Analysis methods of artificial sweeteners, aspartame, acesulfame potassium, sodium saccharin, and sucralose isolated from foods were developed using high performance liquid chromatography, HPLC conditions for aspartame, acesulfame potassium, and sodium saccharin were: column, Symmetry
; mobile phase, 0.05M sodium phosphate monobasic : acetonitrile (9 : 1, pH 3.5, containing 0.01M tetrapropylammonium hydroxide); detector, UV detector at 210 nm. HPLC condition for sucralose were : column, Symmetry
; mobile phase, water:methanol (7 : 3); detector, refractive index detection (sensitivity = 16). Recoveries of artificial sweeteners in foods including soft drinks, fruit and vegetable beverages, alcoholic beverages, fermented milk beverages, soybean milk, ice cream, snacks, chewing gums, jam, honey, kimchi salted food, special dietary products, processed fish products, candies, food additive mixtures, chocolate and cocoa were 76.1-101.3%, 82.3-103.2%, 83.1-103.7%, and 80,6-99.5% for aspartame, acesulfame potassium, sodium saccharin, and sucralose, respectively.
Effect of Polyphenolic Compounds from Green Tea Leaves on Production of Hydroperoxide for Lipid Oxidation in Corn Oil-in-Water Emulsion
Cho, Young-Je ; Kim, Byung-Gyu ; Chun, Sung-Sook ;
Korean Journal of Food Science and Technology, volume 36, issue 1, 2004, Pages 19~24
Effect of polyphenolic compounds from green tea leaves and surfactant micelles on lipid oxidation in corn oil-in-water emulsion (O/W) wag determined. Concentrations of polyphenolic compound and surfactant in continuous phase of O/W were measured. Particle size of O/W with 17 mM Brij 700 and 5% corn oil increased with increasing concentration of polyphenolic compound (100-200 ppm). Concentration of surfactant in the continuous phase was lower than that of control. Lipid oxidation rates, as determined by the formation of lipid hydroperoxides and headspace hexanal, in O/W emulsions containing polyphenolic compounds decreased with increasing concentration of polyphenolic compounds (100-200 ppm). Inhibition of hydroperoxide and headspace hexanal produced via lipid oxidation by polyphenolic compounds in O/W was BHT>procyanidin B3-3-O-gallate>(+)-gallocatechin >(+)-catechin.
Characteristics of Red Pepper (Capsicum Annuum L.) Powder Using
Low Temperature Drying Method
Kim, Chung-Hee ; Ryu, Seung-Hee ; Lee, Min-Ja ; Baek, Jong-Won ; Hwang, Hong-Cheol ; Moon, Gap-Soon ;
Korean Journal of Food Science and Technology, volume 36, issue 1, 2004, Pages 25~31
Characteristics of good-quality red pepper powder produced using
-circulated low-temperature drying method were compared with those made through conventional sun and hot-air drying methods. Kimchi and kochujang were prepared with different types of red pepper powder, and their physicochemical and sensory properties were compared. Results revealed Hunter L (lightness), a (redness), and b (yellowness) values of
-circulated low temperature-dried red pepper were highest. Absorbance of crude capsanthin in hot air-dried red pepper powder (
) was significantly lower than sun-dried (
-circulated low temperature-dried products (
. Use of
-circulated low-temperature drying method resulted in the highest amounts at reducing sugar and total vitamin C. Capsaicin content of
-circulated low temperature-dried products were higher than hot air-dried ones. The aL values of kochujaug made with sun-and low temperature-dried red peppers were higher than that of kochujang made with hot-dried red peppers. Physicochemical and sensory evaluation results showed red pepper powders made using
-circulated low-temperature drying method have the best quality among all samples tested.
Effect of Mushroom (Lentinus Tuber-Regium) Powder on the Bread Making Properties of Wheat Flour
Lee, Min-Jeong ; Kyung, Kyu-Hang ; Chang, Hak-Gil ;
Korean Journal of Food Science and Technology, volume 36, issue 1, 2004, Pages 32~37
Effects of mushroom powder on physicochemical characteristics of dough and bread-making properties were studied. In mixogram test, addition of 2-10% mushroom powder increased water absorption from 67,0 to 79%. Peak time, peak height, band width, and seven minute height of mushroom-wheat flour composite were similar to those of control. Sedimentation and P.K. values decreased with increasing amount of mushroom powder In amylogram test, no significant difference was observed in gelatinization temperature between control and mushroom powder-added dough. Peak viscosity increased with increasing amount of mushroom powder, Highest loaf volume was attained when 2 and 4% mushroom powders were added, whereas decreased above 6%. Bread weight and L value of crust increased with increasing amount of mushroom powder whereas 'a' value decreased. As the amount of mushroom powder increased, L value of crumb color decreased. No significant difference in springiness and adhesiveness was observed between control and mushroom-wheat composite flour bread whereas chewiness and gumminess, increased with increasing amount of mushroom powder, Hardness generally increased as the amount of mushroom powder increased. Mushroom powder caused bread staling at both storage temperatures (
). Although sensory value decreased with increasing mushroom powder, use of mushroom powder to replace up to 4% wheat flour is recommended in making bread.
Functional Properties of Soy Protein Isolate from Heat Treated Soybean
Yoon, Hye-Hyun ; Jeon, Eun-Jae ;
Korean Journal of Food Science and Technology, volume 36, issue 1, 2004, Pages 38~43
Effects of heat treatment on functional properties of soy protein were examined. Soy protein isolate (SPI) was prepared from Korean soybean varieties, Manli and Taekwang, subjected to heat treatment at
for 30, 60, 90, and 120 min. pH-solubility results of SPI showed typical U-shape profiles with minimum solubility at pH 4-5 of isoelectric points of soy proteins, longer heat treatments showing slightly higher solubility. Water absorption, emulsifying activity, emulsion stability, and emulsion capacity of SPI increased, while oil absorption decreased, with heating time in Manli variety. Manli and Taekwang showed the highest emulsion capacities after 90-and 60-min heat treatments, respectively. Foam expansion of all SPIs increased with heating time up to 90 min. Texture profile analysis showed heat treatment up to 90 min significantly increased hardness, adhesiveness, springiness, gumminess, and chewiness, whereas significantly decreased cohesiveness of SPI gels (p<0.05).
Quality Characteristics of Kochujang Prepared with Paecilomyces japonica from Silkworm
Bang, Hye-Yeol ; Park, Moo-Hyun ; Kim, Gun-Hee ;
Korean Journal of Food Science and Technology, volume 36, issue 1, 2004, Pages 44~49
Changes in quality properties of Kochujang prepared with Paecilomyces japonica powder and extract using different solvents were investigated during 90 days of fermentation at
. Although moisture contents were not significantly different, pH of P. japonica-added Kochujang was lower than that of control group without P. japonica, and decreased with increasing fermentation time. Amino nitrogen content increased up to 60 days of fermentation and decreased slightly after 90 days, with that of P. japonica-added Kochujang showing highest on 30 and 60 days at 179.2 and 282.2 mg%, respectively, higher than control gruup. L, a, and b values decreased in proportion to fermentation period, with P. japonica-added Kochujang, particularly P. japonica powder-added Kochujang, lower than those of control g개up. Sensory evaluation test showed color of control group was 'clear red', whereas that of P. japonica powder-added Kochujang was 'dark reddish brown' and P. japonica extract-added Kochujang was darker than control group; consumer preference for dark color was low, Textures of all samples were 'glossy and smooth', showing high consumer preference. Salt content of P. japonica-added Kochujang was higher than that of control group, with P. japonica extract-added Kochujang higher than that made with powder Hot taste or P. japonica-added Kochujang was weaker, whereas its flavor higher, than control group, with P. japonica powder-added Kochujang showing highest flavor score. Overall preference was higher for P. japonica-added Kochujang than control group, with P. japonica water extract-added Kochujang showing the highest score.
Manufacturing of Wine with Watermelon
Hwang, Young ; Lee, Ki-Kwon ; Jung, Gi-Tai ; Ko, Bok-Rae ; Choi, Dong-Chil ; Choi, Yeong-Geun ; Eun, Jong-Bang ;
Korean Journal of Food Science and Technology, volume 36, issue 1, 2004, Pages 50~57
Selection of yeast strains, optimum conditions for alcohol fermentation, sterilization methods, and additives for improving wine quality were investigated to manufacture watermelon wine. Eight yeast strains exhibited significant alcohol fermentation, among which KWS 06 was selected for watermelon wine fermentation, because watermelon wine made by this strain showed the best overall acceptability in sensory evaluation. Sucrose was determined as the best saccharide for alcohol fermentation among sucrose, corn syrup, glucose, fructose, and lactose. Optimum concentration of soluble solid and
of nitrogen source were
and 0.2%, respectively. Addition of raspberries and omija increased wine flavor and alcohol production, respectively, with optimum alcohol production, taste, and color achieved with addition of 20 g/L raspberries and 10 g/L omija. Best sensory quality was obtained by addition of 0.04 % watermelon flavorant to the juice.
Characteristics of Suspension Containing Single Cells from Watermelon and Muskmelon Treated with Cell Separating Enzymes
Park, Yong-Kon ; Kang, Yoon-Han ;
Korean Journal of Food Science and Technology, volume 36, issue 1, 2004, Pages 58~63
Cell-separating enzymes were used to investigate enzymatic maceration of watermelon and muskmelon containing single cells. Watermelon and muskmelon were macerated with Macerozyme A and Sumyzyme MC for 30-120min. Changes in maceration properties such as yields, color, viscosity, total sugar, total pectin, total polyphenol, particle size distribution, minerals, and free amino acids of suspensions after enzymatic disintegration were investigated. Contents of biochemical components in the supernatant of suspensions increased with increasing treatment time. Suspensions containing single cells showed good thermal stability without affecting original qualities. Mineral content of single-cell suspension was higher than those of watermelon and muskmelon juices. Potassium contents of single-cell suspension and juice were 240.8 and 172.7 mg%, respectively. Results suggest single-cell suspensions of watermelon and muskmelon can he utilized as ingredients for new beverages.
Macerating Properties of Fruits and Vegetables for Suspensions Containing Single Cells
Park, Yong-Kon ; Kang, Yoon-Han ;
Korean Journal of Food Science and Technology, volume 36, issue 1, 2004, Pages 64~68
Cell-separating enzyme (Sumyzyme MC) was used to investigate enzymatic maceration of strawberry, sweet persimmon, kiwi, onion, garlic, and cucumber, Maceration rate, volume, brix, color, particle size distribution, and viscosity were determined, and microscopic observation made on suspensions containing single cells. Sweet persimmon and strawberry showed over 90% meceration rates, and kiwi showed 80%. Color, storage test, and sensory evaluations of single-cell suspensions and their filtrates were performed before and after sterilization. Total dietary fiber contents of raw material and single-cell suspension of garlic were 30.77 and 18.55%, respectively, Results indicate fruit and vegetable suspensions produced through enzymatic disintegration using cell-separating enzyme can be utilized as basic materials in the manufacture of single-cell foods.
Preparation of Bio-degradable Films Using Various Marine Algae Powder
Rhim, Jong-Whan ; Kim, Ji-Hye ;
Korean Journal of Food Science and Technology, volume 36, issue 1, 2004, Pages 69~74
'Mixing' and 'immersion'
treatment methods were tested for preparation of bio-degradable films using powders of sea mustard (Undaria pinnatifida) (leaf, stem, and sphorophyll), sweet tanlge (Laminaria japonica), and fusiforme (Hizikia fusiforme) by extracting alginate through acid-alkali extraction method. Except fusiforme powder, flexible, free-standing films were produced by both methods using all marine algae powders tested. Except water solubility (WS), surface color, tensile strength (TS), elongation at break (E), and water vapor permeability (WVP) did not show distinct difference between
, treatment methods. Although TS, WVP, and WS of marine algae powder films were lower than those of alginate films, they indicate potential in application as a new source of bio-degradable packaging materials.
Evaluation of Taste in Kanjang Made with Barley Bran Using Multiple Regression Analysis
Choi, Ung-Kyu ; Park, June-Hong ;
Korean Journal of Food Science and Technology, volume 36, issue 1, 2004, Pages 75~80
This research was conducted to predict taste of barley kanjang using multiple regression analysis between taste components and sensory score. In the analysis of single correlation, the correlation coefficient of proline, alanine, Methionine, lysine, histidine, lavulinic acid,
-ketogutaric acid was significant in 5% level. On the other hand, the taste of barley kanjang was not significantly effected by threonine, serine, cystein, phenylalanine, succinic acid, arabinose, xylose, and sucrose. It was impossible to measure taste of kanjang with barley bran to use simple correlation analysis. The 93% of barley kanjang taste was predicted using multiple regression analysis with taste components and sensory evaluation scores.
Quality Improvement of Kochujang Using Cordyceps sp.
Kwon, Dong-Jin ;
Korean Journal of Food Science and Technology, volume 36, issue 1, 2004, Pages 81~85
Quality characteristics of kochujang made with Aspergillus oryzae-and/or Cordyceps sp.-inoculated koji were investigated. Protease activity of Cordyceps sp.-inoculated koji was higher than that of A. oryzae-inoculated one. Sensory evaluation showed that kochujang made with mixture of A. oryzae-and Cordyceps sp.-inoculated koji (70 : 30, w/w) was superior to others.
Content of Orotic Acid in Raw milk and Reduction of OA by Lactic Acid Bacteria during Fermentation
Song, Young-Min ; Kim, Cherl-Hyun ; Baick, Seung-Cun ;
Korean Journal of Food Science and Technology, volume 36, issue 1, 2004, Pages 86~91
Changes in erotic acid (OA) contents of raw milk and during cultivation and storage at refrigerated temperature were determined. OA contents of raw and 10% reconstituted milk held at
for up to 15 min decreased by 17.6 and 22.4%, and those fermented at 40 and
for 72 hr with Lactobacillus helveticus 166 and Lactobacillus casei 955 decreased 37.8-43.2 and 41.8-76%, whereas when fermented at
for 72 hr with Streptococcus thermophilus ST-37, did not decrease significantly compared with fermentation by other lactobacilli. OA content did not change during storage at refrigeration temperature. OA reduction by Lactobacillus sp. was dramatically increased at the initiation of stationary phase during fermentation. OA reduction varied among different lactobacilli. These results show decrease in cultivation time, rapid cooling of yogurt, and proper selection of Lactobacillus sp. prevent OA content reduction.
Effect of Chitin Derivatives on Non-steamed Alcohol Fermentation of Tapioca
Jeong, Yong-Jin ; No, Hong-Kyoon ;
Korean Journal of Food Science and Technology, volume 36, issue 1, 2004, Pages 92~96
Chitin and its derivatives (chitosan and glucosamine) were studied for their effects on ethanol production using YPD (yeast extract 10%, peptone 20%, glucose 20%, agar 20%) medium. All chitin derivatives, particularly chitin, increased ethanol production compared with control. In non-steamed alcohol fermentation of tapioca, addition of 0.9% chitin yielded higher ethanol production (13.6%) with lower acetaldehyde (21.91 ppm) and methanol (65.49 ppm) contents than those (12.7%, 35.05 ppm, 84.31 ppm, respectively) of control after fermentation for 120 hr at
. Results indicate that chitin can be used to increase ethanol production in non-steamed alcohol fermentation of tapioca.
Fermentation Characteristics of Low Salted Kochujang Prepared with Sub-materials
Kim, Dong-Han ; Yang, Sung-Eun ;
Korean Journal of Food Science and Technology, volume 36, issue 1, 2004, Pages 97~104
Effects of sub-materials such as, ethanol, mustard, and chitosan, on enzymatic, microbial and physicochemical characteristics of kochujang were investigated during fermentation. Activity of
-amylase was low in chitosan-added kochujang, whereas those of
-amylase and pretense did not show any remarkable difference. Viable cells of yeast and bacteria decreased in sub-material-added kochujang during fermentation, with yeast counts decreasing more rapidly in ethanol- and mustard-added kochujang than that with chitosan. Consistency of kochujang decreased during fermentation, with the highest consistency observed in ethanol-added kochujang. Oxidation-reduction potential was low in chitosan-added kochujang. Water activity of all kochujang groups decreased during fermentation with the lowest in ethanol-added kochujang. Hunter L-, a-, and b-values of chitosan-added kochujang were higher than other groups, whereas increase in total color difference of low-salt without sub-material group was lowest pH of kochujang was the highest in ethanol-added kochujang, whereas titratable acidity increased remarkably in chitosan-added group. Total sugar and reducing sugar contents of kochujang were high in ethanol-and mustard-added groups, whereas ethanol production decreased remarkably in mustard-added kochujang. Amino nitrogen content was highest in low-salt without sub-material kochujang during late aging period. Ammonia nitrogen content was lower in mustard-added kochujang. After 12 weeks of fermentation, ethanol-added kochujang was more acceptable than mustard-and chitosan-added groups in taste, color, and overall acceptabilities.
A Thermostable Protease Produced from Bacillus sp. DF 218
Lee, Joung-Hee ; Bai, Dong-Hoon ;
Korean Journal of Food Science and Technology, volume 36, issue 1, 2004, Pages 105~110
Microorganism (strain DF 218) producing thermostable pretense was isolated from Korean soil and compost. It was Gram-positive, rod-shaped, aerobic, and spore-forming with yellowish white colony color, Temperature range for growth at pH 6.5 was
, with optimum growth at
. pH range for growth at
was 5-7 with optimum of 6.5, which indicates strain DF 218 to be thermophilic. The 16S rDNA sequence of strain DF 218 had 95% sequence similarity with that of Bacillus flexus. Based on physiological properties and phylogenetic analysis, we proposed the isolated strain as Bacillus sp. DF 218. Pretense was produced aerobically at
for 32 hr in a medium (pH 6.5) containing 1% each trypton, glucose, and NaCl. Its molecular weight was estimated as 61 kDa, with optimum temperature and pH of
and 7.5, respectively.
Production of Reuterin by Batch and Continuous Reactor and Antimicrobial Characteristics of Reuterin
Yum, Eun-Mi ; Kim, Ji-Yeun ; Shin, Hyun-Kyung ; Ji, Geun-Eog ;
Korean Journal of Food Science and Technology, volume 36, issue 1, 2004, Pages 111~115
Reuterin production efficiency of Lactobacillus reuteri, which converts glycerol into reuterin (antimicrobial substance) under anaerobic condition, was examined. When compared at
, production rate and total amount produced increased with increasing incubation temperature. Reuterin production terminated earlier at
. Presence of various amino acids in the reaction mixture generally decreased reuterin production, whereas proline did not inhibit reuterin production. A continuous-type reactor in which glycerol was passed through the chamber containing L. reuteri cells produced greater amount of reuterin than when batch-type process was used.
Characteristics of Flour Ferment Using Lactobacillus acidophilus as Starter
Cha, Wook-Jin ; Lee, Si-Kyung ; Lee, Jeong-Hoon ; Cho, Nam-Ji ;
Korean Journal of Food Science and Technology, volume 36, issue 1, 2004, Pages 116~122
Growth of Lactobacillus acidophilus in flour was investigated for production of noodle and bread. L. acidophilus grew when fermented in flour, and growth continued upon fermentation with salt for 72 hr. pH of L. acidophilus-fermented flour with salt decreased up to 72 hr, reaching 3.06. Fermented flour with salt showed no decomposition as compared to that without salt. In flour fermented by L. acidophilus, amounts of lactic and acetic acids produced increased with incubation time, and reached, after 72 hr incubation, 6,821 and 0.191 mg/g, respectively, resulting in significantly higher production of lactic acid. Viscosity of fermented flour with salt increased, whereas that without salt decreased with incubation time. Results reveal L. acidophilus-fermented flour with salt could be applied as effective agent in noodle and bread productions.
Effects of Jeotkal Addition on Quality of Kimchi
Ko, Young-Tae ; Hwang, Ja-Kyung ; Baik, In-Hee ;
Korean Journal of Food Science and Technology, volume 36, issue 1, 2004, Pages 123~128
Effects of jeotkal (salted-fermented seafoods) addition on acid production, growth of lactic acid bacteria, sensory properties, and volatile odor components of kimchi were investigated. Changes in pH and acidity of kimchi added with myulchi-aekjeot, kanari-aekjeot, and aekche-Jukjeot were similar to, whereas those of saeu-jeot sample on 0, 2, and 4 days of ripening were slightly different, those of control sample. Changes in pH and acidity of jogae-jeot sample during whole ripening period were markedly different from those of other samples. Numbers of lactic acid bacteria of all samples on 0 and 4 days were
, respectively. Overall acceptability and taste of kimchi added with jeotkal except jogae-jeot were higher than those of control sample, with saeu-jeot-added kimchi showing the highest scores. Eight volatile odor components were identified in 6-day-ripened kimchi samples, and those of saeu-jeot sample were slightly higher than those of other samples. Diallyl sulfide and methyl propyl disulfide were produced in 6-day-ripened samples. Ethanol, methyl allyl sulfide, and dimethyl disulfide concentrations increased, whereas that of allyl mercaptan decreased in 6-day-ripened samples compared to unripened ones.
Isolation and Identification of Active Principle in Chinese Cabbage Kimchi Responsible for Antioxidant Effect
Lee, Yoon-Mi ; Kwon, Myung-Ja ; Kim, Jae-Kon ; Suh, Hong-Suk ; Choi, Jae-Soo ; Song, Yeong-Ok ;
Korean Journal of Food Science and Technology, volume 36, issue 1, 2004, Pages 129~133
The active compound responsible fer the anti-oxidant activity in Chinese cabbage kimchi were isolated and identified. The dichloromethane fraction of Chinese cabbage kimchi with the greatest anti-oxidant activity was used. Silica gel column chromatography, Sephadex LH-20 column chromatography, TLC, and Sep-pak catridge were used for isolating the active compounds and IR, EI-MS, GC-MS,
were used to identify the structure of the isolated compounds. 3-(4'-Hydroxyl-3',5'-dimethoxyphenyl)propionic acid of molecular weight 226, which had 3.4 times greater free radical scavenging activity than Vit. C and significantly greater anti-oxidant activity against LDL oxidation than the control, was obtained, This active principle may be beneficial in preventing hyperlipidemia and artherosclerosis in human.
Optimal Extract Methods of Antioxidant Compounds from Coat of Grape Dreg
Yoo, Mi-Ae ; Chung, Hae-Kyung ; Kang, Myung-Hwa ;
Korean Journal of Food Science and Technology, volume 36, issue 1, 2004, Pages 134~140
Optimal extraction method for antioxidant compounds from coat of grape dreg was established. Extracts were prepared with ethanol solutions containing phosphoric, formic, acetic, HCl, TFA, and citric acids. Antioxidant compounds of grape coat were determined by HPLC analysis and evaluated for antioxidizing effects using in vitro model system. Peonidin-3-glucoside content was the highest in 0.1% HCl-added ethanol extract. The extract prepared from pure ethanol without organic acids showed the highest content of cyanidin-3-glucoside among samples tested. Resveratrol and quercetin contents, the most important antioxidants, were highest in 0,1% HCl-added extract. Electron-donating ability was high in 0.1% acetic acid-added extract. SOD-like activities were 95.08% and 94.39% in 0.1% formic and 0.1% citric acid extracts, respectively. Inhibitory effects on peroxidation of egg yolk lecithin were observed in phosphoric (60.51%), citric (59,27%), and formic acid (56,77%) extracts. Hydrogen radical-scavenging activity was 59.47% in 0,1% HCl extract. Results suggest addition of 0.1% HCl in ethanol solution affords the highest yield in antioxidant compounds and antioxidant activities.
In vitro and in vivo Effects of Extracts of Lentinus edodes on Tumor Growth in a Human Papillomavirus 16 Oncogenes-transformed Animal Tumor Model -Apoptosis-mediated Tumor Cell Growth Inhibition-
Park, Jeong-Min ; Lee, Sung-Hyun ; Kim, Jung-Ok ; Park, Hong-Ju ; Park, Jae-Bok ; Sin, Jeong-Im ;
Korean Journal of Food Science and Technology, volume 36, issue 1, 2004, Pages 141~146
Fungal products indirectly mediate anti-tumor effects in vitro and in vivo. To investigate whether Lentinus edodes might possess direct anti-tumor substance, L. edodes was extracted and tested on human papillomavirus (HPV) 16 oncogenes-associated animal tumor cells (TC-1) and in an animal tumor model. Only water extract displayed direct anti-proliferative effects in TC-1 tumor cells in vitro. This inhibition was dose-dependent, and inhibitory concentration (
. Fungal extracts also showed growth inhibition to human cervical cancer cells (CaSki and HeLa) similarly to TC-1 tumor cells. When fungal extracts were added at a high dose (1.5 mg/mL), cell growth was inhibited within 6 hr following extract treatment. Cell growth inhibition was blocked by heat treatment, but not by low pH, which is indicative of heat sensitivity of this anti-proliferative substance. Cell growth suppression was mediated by apoptosis, as determined by Annexin V and propidium iodide staining. When challenged with TC-1 cells, direct intratumoral injection of fungal extracts resulted in some positive effect on tumor growth inhibition, as compared to oral delivery. Results suggest that heat labile substance of L. edodes suppresses growth of HPV oncogenes-associated tumor cells through apoptosis.
Antigenicity Changes of Ovomucoid and Ovalbumin in Chicken Egg White by NaOH, Heat and Protease Tratments
Ryu, Ju-Hyune ; Park, Chun-Wuk ; Lee, Jong-Mee ; Shon, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 36, issue 1, 2004, Pages 147~151
Antigenicities of ovomucoid (OM) and ovalbumin (OA) in chicken egg white (EW) before and after NaOH, heat, and pretense treatments were examined by competitive indirect enzyme-linked immunosorbent assay (ciELISA), using rabbit anti-OM and-OA antibodies, Enzymatic hydrolysis of EW did not effectively reduce antigenicity of OM, whereas that of OA was decreased to 1/5,000-1/100,000 by treatment of plant-derived or microbial pretenses. Heat treatment below
for 30min did not decrease antigenicity of OM, whereas that of OA in heated EW increased maximally to 100 times, Antigenicity of OM in EW effectively decreased by NaOH treatment, disappearing at over 1% NaOH, whereas that of OA increased. Additional heat treatment of NaOH-treated EW at
for 15min slightly reduced antigenicities of OM and OA.
Reduction of Allergenicity of Wheat Flour by Enzyme Hydrolysis
Park, Ju-Yeon ; Ahn, Jeung-Yeub ; Hong, Hee-Ok ; Hahn, Young-Sook ;
Korean Journal of Food Science and Technology, volume 36, issue 1, 2004, Pages 152~157
Gluten was extracted from domestic wheat flour using UTH buffer (4 M urea in 0.1 M Tris-HCl, pH 8.6) and validated by SDS-PAGE analysis for production of wheat flour products with reduced gluten content.. Anti-gluten polyclonal antibody was made by administering extracted gluten fraction on animal model. Anti-gluten serum titer of extracted gluten fraction was evaluated by ELISA, and that of antibody titer according to administration period. Anti-gluten sera were used for ELISA and immunoblot analysis before and after hydrolysis of gluten fraction at optimal pH and temperature condition for each protease. Gluten fraction separated by SDS-PAGE showed several bands covering 75 to 10 kDa, in which anti-gluten sera were 25, 34, and 45 kDa. Enzyme hydrolysis of gluten fraction revealed protein band sizes to be lower than 15 kDa. Content of pretense from bovine pancreas (b.p. protease) for gluten hydrolysis was estimated as 1 mg in 10 mL gluten fraction extracted for 4 hr.
Survey of Ochratoxin A in Cereal-based Korean Traditional Foods by HPLC
Park, Sung-Kug ; Kwon, Ki-Sung ; Kim, Mee-Hye ; Jeong, So-Young ; Jang, Gui-Hyun ; Nam, Tae-Hee ; Lee, Jong-Ok ; Kim, Myung-Chul ;
Korean Journal of Food Science and Technology, volume 36, issue 1, 2004, Pages 158~161
To determine rapid and reliable analytical method for ochratoxin A detection in cereal-based Korean traditional foods, ochratoxin A content was measured by high-performance liquid chromatography (HPLC) with immunoaffinity column clean-up. Recoveries of ochratoxin A in tested samples ranged from 68.4 to 85.3%. Occurrences of ochratoxin A were 15, 10, and 5% for Kochujang, Deonjang, and Kanjang, respectively. None was detected in Sunsik (mixed cereals). Average levels of ochratoxin A ranged from
, lower than maximum residue level of
of ochratoxin A recorded in foreign food code.
Microbial Assessment of Wild Cabbage and its Control
Cho, Joon-Il ; Kim, Keun-Sung ; Bahk, Gyung-Jin ; Ha, Sang-Do ;
Korean Journal of Food Science and Technology, volume 36, issue 1, 2004, Pages 162~167
In this study, untreated (UT), water soaking (WT), and sanitizing solutions [chlorine at 100 ppm (CL): ethanol at 10% (ET); hydrogen peroxide at 1% (HP); chlorine at 100 ppm + ethanol at 10%(CE); chlorine at 100 ppm + hydrogen peroxide at 1% (CH); ethanol at 10% + hydrogen peroxide at 1% (EH); chlorine at 100 ppm + ethanol at 10% + hydrogen peroxide at 1% (CEH)] were compared in terms of their antimicrobial effectiveness against natural microflora of wild cabbage (Brassica oleracea var. capitata). All samples were kept in sanitizing solutions for 2 min, and effectiveness of sanitizing agents was evaluated based on number of decimal reduction of total aerobic mesophilic, total coliforms, E. coli, lactic acid bacteria, and yeast and mold counts. Average initial levels of these organisms in samples were
for total aerobic mesophilic bacteria, total coliforms, lactic acid bacteria, and yeasts and molds, respectively, Escherichia coli was not detected in any tested samples. Decimal reduction of populations of total aerobic mesophilic, total coliforms, E. coli, lactic acid bacteria, and yeasts and molds were: in
respectively. Statistical analysis of the results showed effectiveness of CEH sanitizing solution for elimination of microbial contamination was the highest among all sanitizer treatments.
Radio-sensitivity of Contaminated Pathogens in Marinated Beef Rib (Galbi) Treated with
and Its Sensory Properties
Lee, Na-Young ; Cho, Cheo-Hoon ; Kang, Ho-Jin ; Kim, Dong-Soo ; Byun, Myung-Woo ;
Korean Journal of Food Science and Technology, volume 36, issue 1, 2004, Pages 168~173
Radio-sensitivity of pathogens in commercial marinated beef ribs, Galbi, and effect of irradiation on microbiological safety and sensory properties of marinated beef rib were investigated. Commercial raw marinated beef ribs were highly contaminated by pathogenic microorganisms including Bacillus cereus, Salmonella typhimurium, Escherichia coli, and Staphylococcus aureus, ranged from
. Gamma irradiation reduced pathogen count during storage. No viable cells of pathogens were observed in sample irradiated at 7.5 kGy except for Bacillus cereus. Radio-sensitivity of inoculated pathogens in marinated beef ribs and commercial one showed
value of 0.54-0.60 and 2.15-2.98, respectively, In sensory evaluation irradiated sample showed highest color and overall acceptance among treatments (p<0.05). Results indicate low dose (2.5-5.0 kGy) irradiation is effective for ensuring safety of marinated beef ribs without decreasing sensory quality.
Establishment of Hygienic Standards for Pizza Restaurant Based on HACCP Concept -Focused on Pizza Production-
Lee, Bog-Hieu ; Huh, Kyoung-Sook ; Kim, In-Ho ;
Korean Journal of Food Science and Technology, volume 36, issue 1, 2004, Pages 174~182
Hygienic standards for pizza specialty restaurant located in Seoul during summer, 2000 were established based on HACCP concept by measuring temperature, time, pH,
and microbiological assessments of pizza, and evaluation of hygienic conditions of kitchens and workers. Kitchen and worker conditions were average 1.2 and 1.0 (3 point Sly's scale), respectively, Microbial contaminations occurred at
, pH above 5.0, and
(0.93-0.98). Microbial assessments for pizza processing revealed
of TPC and
of coliforms, exceeding standards (
) established by Solberg et al., although significantly decreased after baking. S. aureus was not discovered, but Salmonella was found in onions. Tools and containers such as pizza cutting knife, topping container, serving bowl, pizza plate, working board, and dough kneading board contained
of coliforms. Workers' hands contained
of TPC and S. aureus as compared to safety standards of Harrigan and McCance (500 and 10 CFU/g of TPC and coliforms per
). CCPs (critical control points) were determined as receiving, topping, and baking according to CCP decision tree analysis. Results suggest purchase of quality materials, careful monitoring of time and temperature, hygienic use of tools and utensils, and sanitary practicer by workers are recommended as control points for safe pizza production.
Monitoring on Radioactivity in Foodstuffs
Kwon, Ki-Sung ; Hong, Jin-Hwan ; Han, Sang-Bae ; Lee, Eun-Ju ; Kang, Kil-Jin ; Chung, Hyung-Wook ; Park, Seong-Gyu ; Jang, Gui-Hyun ; An, Ji-Seung ; Kim, Dong-Sul ; Kim, Myung-Chul ; Kim, Chang-Min ; Chung, Kun-Ho ; Lee, Chang-Woo ;
Korean Journal of Food Science and Technology, volume 36, issue 1, 2004, Pages 183~187
Radioactivity in foodstuffs was surveyed for reference in amending regulation on the maximum permitted levels of radioactive contamination of foodstuffs. Most domestic and imported (?) foodstuffs were sampled, some domestic items collected around nuclear power plants to compare site-specific contamination. The collected samples were dried and ashed. Radioactivity in foodstuffs was measured using HPGe gamma spectrometer, Cs-137 activity ranged from 0.025-0.053, 0.045-0.500, 0.062-0.105, 0.025-1.151, 0.021-0.145 and 0.046-0.155 Bq/kg-fresh in cereals, pulses, mot vegetables (potato), ginsengs, meat, and marine products, respectively, with imported dried ginseng showing the highest radioactivity, Results reveal radioactivity in foodstuffs collected in 2002 is far below the maximum permitted levels of 370 Bq/kg. No significant differences were observed in radioactivity among sampling sites and between domestic and imported foodstuffs.