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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 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
Establishment of Viscosity Measuring Conditions and Threshold Values for Identifying Irradiated Starches
An, Kyung-A ; Choi, Jong-Dong ; Kim, Hyun-Ku ; Kwon, Joong-Ho ;
Korean Journal of Food Science and Technology, volume 36, issue 5, 2004, Pages 693~700
Viscometry was applied to identify irradiated corn starch (CS), sweet potato starch (SS), and potato starch (PS) from non-irradiated controls using Brookfield DV-III programmable rheometer. Effects of starch suspension concentration (7.0-9.5%) and spindle speed (25-125 rpm) were investigated. Established optimal viscosity-measuring conditions showed the highest correlation coefficient between irradiation dose (0-6.0 kGy) and corresponding viscosities for CS, SS, and PS. Threshold values for identifying irradiated starches were suggested. Viscosities of all samples significantly decreased with increasing irradiation dose (p<0.05) and spindle speed, while increased as suspension concentration increased. Optimal conditions for suspension concentration and spindle speed were 7.5% (6.7%, d.b.) and 125rpm in CS, 8.5% (7.3%, d.b.) and 125 rpm in SS, and 9.0% (7.3%, d.b.) and 100rpm in PS, respectively. Under these measuring conditions, threshold values for discriminating unknown samples were 0.313, 0.345, and 0.811 for CS, SS, and PS in 1.5 kGy-irradiated samples, compared with 0.521, 0.798, and 1.693 in non-irradiated samples, respectively, enabling identification of irradiated from non-irradiated starches.
Quantifying Uncertainty of Calcium Determination in Infant Formula by AAS and ICP-AES
Jun, Jang-Young ; Kwak, Byung-Man ; Ahn, Jang-Hyuk ; Kong, Un-Young ;
Korean Journal of Food Science and Technology, volume 36, issue 5, 2004, Pages 701~710
Uncertainty was quantified to evaluate calcium determination result in infant formula with AAS (Atomic Absorption Spectrometry) and ICP-AES (Inductively Coupled Plasma-Atomic Emission Spectrometry). Uncertainty sources in measurand, such as sample weight, final volume of sample, sample dilution and the instrumental result were identified and used as parameters for combined standard uncertainty based on the GUM (Guide to the expression of uncertainty in measurement) and Draft EURACHEM/CITAC Guide. Uncertainty components of each sources in measurand were identified as resolution, reproducibility and stability of chemical balance, standard material purity, standard material molecular weight, standard solution concentration, standard solution dilution factor, sample dilution factor, calibration curve, recovery, instrumental precision, reproducibility, and stability, Each uncertainty components were evaluated by uncertainty types and included to calculate combined uncertainty. The kinds of uncertainty sources and components in the analytical method by AAS and ICP-AES were same except sample dilution factor for AAS. The analytical results and combined standard uncertainties of calcium content were estimated within the certification range
of CRM (Certified Reference Material) and were not significantly different between method by AAS followed by ashing and method by ICP-AES followed by acid digestion as
, respectively. Identifying uncertainty sources related with precision, repeatability, stability, and maintaining proper instrumental conditions as well as personal proficiency was needed to reduce analytical error.
The Quality and Thermoluminescence Properties of Dried Pollack during Storage Following Irradiation
Noh, Jung-Eun ; Kwon, Joong-Ho ;
Korean Journal of Food Science and Technology, volume 36, issue 5, 2004, Pages 711~716
Gamma irradiation was applied to dried pollack to improve its microbiological quality and evaluate quality stability of irradiated samples. Thermoluminescence (TL) properties of minerals separated from irradiated samples were measured for possible use in identifying irradiation treatment. Dried pollack was packaged in commercial unit (PVC film, 0.06 mm thickness) and stored at
for 6 months. Samples showed over
in total aerobic bacteria or yeasts&molds, which increased during storage, reaching
at 3rd month of storage. Irradiation at 3 kGy was effective for improving hygienic quality for 6 months, keeping microbial population under 20 CFU/g. Gamma irradiation at 3 kGy or less did not significantly influence physicochemical quality attributes, such as browning, TBA value, volatile basic nitrogen, trimethylamine, and sensory properties, whereas storage time remarkably induced quality changes of dried pollack. TL analysis was proved suitable for identifying irradiated from non-irradiated samples over 6 months of storage.
Optimization for the Production of Mono- and Di-acylglycerols from Corn Oil by Enzymic Glycerolysis Using Response Surface Methodology
Park, Rae-Kyun ; Choi, Sang-Won ; Lee, Ki-Teak ;
Korean Journal of Food Science and Technology, volume 36, issue 5, 2004, Pages 717~722
Response surface methodology was used to optimize production conditions of monoacylglycerol (MAG) and diacylglycerols (DAG) from corn oil by enzymic glycerolysis. Contents of
, and total
were obtained. Conditions were optimized using central composite design with incubation temperature
, incubation time (1-11 hr,
), and amount of hexane added (0-2 mL,
) as three variables. Content of 1,3-DAG was maximized by 20.43 area% at incubation temperature of
, incubation time of 10.24 hr, and hexane content of 1.16 mL, whereas that of 1,2-DAG (26.78 area%) was maximized at
, 6.95 hr, and 1.04 mL, respectively. Predicted maximum total DAG content was 45.09 area% at
, 8.03 hr, and 1.08 mL, while production conditions of MAG (9.57 arae%) were
, 7.00 hr, and 0.13 mL. At variables of
, 7.98 hr, and 1.02 mL, maximum content of total DAG+MAG predicted by RSM was 53.54 area%.
Quantitative Analysis of Genetically Modified Soybean in Processed Foods Using Real-time PCR
Min, Dong-Myung ; Kim, Myo-Young ; Jung, Soon-Il ; Heo, Mun-Seok ; Kim, Jin-Kuk ; Kim, Hae-Yeong ;
Korean Journal of Food Science and Technology, volume 36, issue 5, 2004, Pages 723~727
Qualitative and quantitative PCR methods were performed to examine detection and quantitation of epsps inserted into genetically modified soybean (GMS) in processed foods, soy milk, tofu, and biji (soybean curd residue). Using PCR amplification to produce two (121 and 330 bp) epsps in GMS, detection limits of GMS in soy milk, tofu, and biji containing 0.01% GMS were measured. For quantitative detection, test samples containing 1, 3, and 5% GMS were measured by real-time PCR method. Results show real-time PCR method is applicable to detect GMS quantitatively in processed foods.
Convenient Method for the Determination of Foaming Properties of Egg White and Its Verification
Kim, Mi-Ra ; Imm, Jee-Young ;
Korean Journal of Food Science and Technology, volume 36, issue 5, 2004, Pages 728~732
Convenient method for determination of egg white foaming properties was suggested. Highly reproducible results were obtained when 70g egg white was whipped at 1,200 rpm for 2 min. Using standardized testing method, foaming capacity and stability of egg white samples including fresh egg white, freeze-dried egg white and commercial egg white powder were effectively differentiated. Foaming capacity of egg white was not affected during storage of fresh egg white up to 4 weeks at
, whereas foaming stability significantly decreased after 2 weeks of storage.
Optimal Dimension of PE Film Bag According to Fruit Size in MAP Storage of 'Fuyu' Persimmon Fruit
Lee, Yong-Jae ;
Korean Journal of Food Science and Technology, volume 36, issue 5, 2004, Pages 733~739
Model for optimally dimensioned PE film bag was developed according to fruit size to maintain best quality of 'Fuyu' persimmon in modified atmosphere packaging (MAP) storage based on relationship between quality and oxygen and carbon dioxide in PE film bag. Harvested persimmons were graded into five sizes, and average weights were LL:261, L:217, M:188, S:168, and SS:154 g. Five fruit units of each grade were optimized in five PE film bag sizes of
. To minimize quality deterioration such as softening and discoloration, optimal oxygen and carbon dioxide concentrations in PE film bag were 0.5-1.0 and 6.0-8.0%, respectively, and optimal thickness of PE film bag according to fruit size were LL:45, L:50, M:55, S:60, and
. For all fruit sizes, model for PE film bag area
was good quadratic simple equation by fruit weight (g):
. Model far optimal oxygen and carbon dioxide (Y) concentration in PE film bag was suited to linear multiple equation by fruit weight
and PE film thickness
. Equations for oxygen and carbon dioxide concentrations (%) were
Rheological Properties of Gamma Irradiated Arrowroot (Pueraria thunbergina. B) Starch
Kuhm, Herena ; Lim, Jin-Hyuk ; Lee, Eun-Ju ; Chang, Kyu-Seob ;
Korean Journal of Food Science and Technology, volume 36, issue 5, 2004, Pages 740~743
Rheological properties of gamma-irradiated arrowroot starch was examined to utilize as fundamental research data far processing. Irradiated arrowroot starch solutions (3, 4, 5, 6%) were gelatinized at
for 40 min, and its flow properties measured using rheometer at
and 10 to 200 rpm rotation rate. Rheological parameters of irradiated arrowroot starch gelatinized solution were calculated using Herschel-Bulkley equation. Gelatinized arrowroot starch solutions irradiated at
and 5kGy showed pseudoplastic fluid behavior, while those irradiated at 10, 20, and 30kGy were the dilatant with
Development of Red Wine Using Monascus anka
Bae, In-Young ; Lee, Kwang-Yeon ; Shin, Min-Su ; Lee, Hyeon-Gyu ;
Korean Journal of Food Science and Technology, volume 36, issue 5, 2004, Pages 744~748
Effects of Monascus anka and Saccharomyces cerevisiae on wine brewing were investigated. Alcohol dehydrogenase activity in cell-free extracts of M. anka was 56.89% as compared to 100% of S. cerevisiae. Although initial fermentation was low, M. anka exhibited very similar fermentation pattern and ethanol production to those of S. cerevisiae. Acidity and reducing sugar content of red wine produced by M. anka were higher than those of S. cerevisiae-produced one. During fermentation, color value increased, whereas turbidity decreased in both red wine. M. anka-produced wine showed higher color value than S. cerevisiae-produced one. During fermentation, phenolic compounds known as antioxidants of red wine decreased. Total phenolic content (1608.01 mg/L) of M. anka-produced red wine was significantly higher than that (1337.60 mg/L) of S. cerevisiae-produced one (p<0.05). These results suggest quality of red wine could be improved using M. anka.
Rheological Properties of the Wheat Flour Dough with Olive Oil
Lim, Sun-Heui ; Kim, Seok-Young ; Lee, No-Woon ; Lee, Chi-Ho ; Lee, Si-Kyung ;
Korean Journal of Food Science and Technology, volume 36, issue 5, 2004, Pages 749~753
Effects of olive oil on rheological properties of wheat flour dough were investigated through farinograph, amylograph, and extensograph, and by measuring wheat flour dough fermentation volume. Farinogram showed development time, stability, elasticity, and valorimeter value of olive oil-added wheat flour decreased, whereas water absorption and stability were similar to control (shortening 4%). Gelatinization temperature and maximum viscosity of wheat flour dough with olive oil decreased more than those of control as revealed by amylogram. Extensogram showed wheat flour area increased, whereas dough volume decreased in olive oil-added wheat flour dough.
Physicochemical Characteristics and Sugar-snap Cookie Potentialities of Korean Wheats
Chang, Hak-Gil ; Kim, Jeong-Yeon ;
Korean Journal of Food Science and Technology, volume 36, issue 5, 2004, Pages 754~760
Physicochemical properties and suitability of domestic wheat varieties for production of sugar-snap cookie were examined. Four kinds of commercially available wheat flour and six kinds of other domestic wheat varieties were tested. Domestic wheat varieties had protein contents ranging 7.7 to 11.5%, alkaline water retention capacity (AWRC) of 54.6 to 65.2%, Pelshenke values of 17 to 31 min, and sedimentation values of 19.6 to 30.8 mL. Peak viscosity range of Korean wheat flours measured by Rapid Visco Analyser was from 134.4 to 346.3 unit. Diameter of cookies fer US soft wheat flour was 7.8 cm and domestic wheat flours ranged from 7.2 to 7.9 cm. Cookie spread factors for Alchanmil, Tapdongmil, and Woorimil flours were higher than those of other flours. Protein content had significantly high correlation coefficient of
with sedimentation value, and showed negative correlation with cookie diameter, spread factor, and top grain score. AWRC values had significantly high correlation coefficient of
with cookie diameter. Spread factor of cookie showed positive correlation with top grain score.
Effect of Pretreatment Conditions on
Acid Content of Brown Rice and Germinated Brown Rice
Choi, Hee-Don ; Park, Yong-Kon ; Kim, Yun-Sook ; Chung, Chang-Hwa ; Park, Young-Do ;
Korean Journal of Food Science and Technology, volume 36, issue 5, 2004, Pages 761~764
Effects of pretreatment conditions on
acid (GABA) contents of brown rice and germinated brown rice were investigated. As steeping time increased, GABA contents of brown rices increased gradually. The highest GABA content, 3.33mg/100g, was found in brown rice steeped at
for 8 hr. GABA content of brown rice decreased significantly at pH 8 (p<0.05), but changed slightly at pH of steeping solution ranging 4-7. Steeping of brown rices in glutamate solution increased GABA contents. Brown rice steeped in glutamate solution at 200-300 ppm showed GABA content between
, which was much higher than that of untreated brown rice. Anaerobic treatment of brown rices using
gas increased GABA contents, ranging from
. Germinated brown rice steeped in glutamate solution under anaerobic condition had GABA content of
, two-fold higher than that of untreated brown rice,
. Optimum pretreatment condition established in this study could significantly increase GABA content in germinated brown rice.
Effect of the Cooking Condition on Enzyme-resistant Starch Content and in vitro Starch and Protein Digestibility of Tarakjuk (Milk-rice Porridge)
Lee, Gui-Chu ; Lim, Seung-Taik ; Yoon, Hyun-Sung ;
Korean Journal of Food Science and Technology, volume 36, issue 5, 2004, Pages 765~772
Cooking condition of Tarakjuk (milk-rice porridge) was established based on gelatinization temperature using differential scanning calorimetry (DSC) of roasted Ilpum rice flour, which has highest enzyme-resistant starch (RS) content. Effect of cooking temperature and time on DSC characteristics, crystallity with X ray diffractogram, RS content, in vitro starch digestibility (IVSD), amino acid composition, and in vitro protein digestibility (IVPD) of Tarakjuk were determined. Tarakjuk was cooked at 50, 56.5, 64, and
for various durations. Rice flour ingredient used was Ilpum, previously roasted at
for 25 min. Tarakjuk cooked at 50 and
showed two thermal transitions between
as determined by DSC, corresponding to endotherms of starch gelatinization
and melting of amylose-lipid complex (AM-lipid complex,
), whereas that cooked at 64 and
showed only AM-lipid complex melting transition between
. As cooking temperature increased, RS content of Tarakjuk decreased, whereas IVSD increased. Total amino acid content was between 11,558-15,601mg/100g, depending on cooking condition used. Compared with conventionally made control, contents of essential amino acids, such as lysine and tryptophane, were higher at 50 and
, and IVPD showed higher increase. Results reveal degree of gelatinization in Tarakjuk with high RS content as well as low IVSD and high IVPD, which are important from physiological and nutritional point of view, can be produced by controlling cooking condition.
Properties of Wine from Domestic Grape, Vitis labrusca cultivar. Campbell's Early, Fermented by Carbonic Maceration Vinification Process
Park, Won-Mok ; Park, Hyuk-Gu ; Rhee, Sook-Jong ; Kang, Kyung-Il ; Lee, Cherl-Ho ; Yoon, Kyung-Eun ;
Korean Journal of Food Science and Technology, volume 36, issue 5, 2004, Pages 773~778
Properties of wine produced from domestic grape, cultivar Campbell's Early, by carbonic maceration vinification process (CM) were investigated. Process required whole grape clusters without crushing or destemming and no yeast inoculation for fermentation. Fermentation heat was not generated. Yield of wine was 77%, close to that obtained by conventional process, 76%. Acidities of CM wines, free run and pressed wines, and conventional wine were pH 3.6 and 3.3, respectively. Tartaric acid contents of conventional, free run, and pressed wines were 1,813, 4,691, and 5,633 ppm, while those of malic acid were 3,446, 2,077, and 2,275 ppm, respectively. CM could reduce malic acid content by 2/3 that of conventional process. Both processes gave almost equal amounts of citric and acetic acids. CM wines had intense grape aroma and deep purple-blue, natural grape color.
Protection of Infection and Eradication Activity of Culture Product by Pediococcus pentosaceus CBT SL4 Showing Antimicrobial Activity against Helicobacter pylori
Hong, Un-Pyo ; Chung, Myung-June ; Kim, Soo-Dong ; Oh, Eun-Taex ; So, Jae-Seong ; Chung, Chung-Il ;
Korean Journal of Food Science and Technology, volume 36, issue 5, 2004, Pages 779~783
New food ingredient was developed to eradicate and protect against re-infection of Helicobacter pylori in fermentation broth of lactic acid bacteria (LAB) showing antimicrobial activity against pathogenic microorganisms such as H. pylori and Listeria monocytogenes. LAB strain CBT SL4 was identified as Pediococcus pentosaceus by 16S rDNA sequencing and its culture broth showed antimicrobial activity of 800 AU/mL against H. pylori in optimized fermentation process. Using thin layer concentration system and spray-typed fluid bed drier system, concentrated powder product showing activity of 12,800 AU/g was harvested. Product showed eradication and protection activities against H. pylori infection on feeding test (50 AU/day) using Mongolian gerbil infection model. After 4 weeks therapy of 8,000 AU/day,
level (DOB30) decreased about 40% in urea breath test on patient with H. pylori infection. Result show concentrated culture product of P. pentosaceus CBT SL4 has eradicating and protecting activities against H. pylori infection and can be used as food-active ingredient for prevention of gastric and duodenum ulcer caused by H. pylori.
Quality Characteristics of Kimchi Prepared with Different Part of Chinese Cabbage and Its Quality Change by Freeze-drying
Ko, Young-Tae ; Lee, Ju-Youn ;
Korean Journal of Food Science and Technology, volume 36, issue 5, 2004, Pages 784~789
Acid production and growth of lactic acid bacteria, sensory properties, volatile odor components, and effects of freeze-drying on quality of kimchi prepared with whole, midlib, and leaves of Chinese cabbages ripened at
for 3 days were investigated. Salinities of whole, midlib, and leaf were 2.31, 2.03, and 2.68%, respectively, In kimchi pH of midlib was the lowest and that of leaf was the highest, while acidities of whole and midlib were higher than that of leaf. Numbers of lactic acid bacteria in whole and midlib were slightly higher than that of leaf. Overall acceptability, taste, and odor of kimchi and freeze-dlied/rehydrated kimchi prepared with whole or midlib were better than those of leaf. Volatile odor components such as ethanol and sulfur-containing components of kimchi prepared with whole or midlib were generally higher than those of kimchi prepared with leaf.
Screening of Bifidobacterium spp. for the Development of Infant Probiotics
Yang, Hyun-Ju ; Jang, Keum-Il ; Kim, Chung-Ho ; Lee, Yoon-Bok ; Sohn, Heon-Soo ; Kim, Kwang-Yup ;
Korean Journal of Food Science and Technology, volume 36, issue 5, 2004, Pages 790~794
Bifidobacterium spp. exhibits the highest number of counts among species of microflora in breast-feeding infant intestines and has been used as probiotics. From infant groups with different diets, 42 Bifidobacterial strains were isolated by selective plate, Gram-staining, and morphology using method of Mitsuoka, among which seven isolates were identified as Bifidobacterium spp. by F6PPK test, MIDI, and PCR. B. bifidum PBH-30, selected for development of probiotics, showed high resistance against low pH and oxgall treatment, and inhibition against pathogens such as Salmonella typhimurium and Staphylococcus aureus. B. bifidum PBH-30 could be applicable to dairy products as probiotic strains due to its excellent growth in raw milk.
Characteristics of Wax Gourd Juice-added Dry Noodles
Hong, Sun-Pyo ; Jun, Hyun-Il ; Song, Geun-Seoup ; Kwon, Kyoung-Soohn ; Kwon, Yong-Ju ; Kim, Young-Soo ;
Korean Journal of Food Science and Technology, volume 36, issue 5, 2004, Pages 795~799
Noodles were prepared by adding 25, 50, 75, and 100% wax gourd juice to wheat flour, and effects of added wax gourd juice on dough rheology and cooking and noodle qualities were examined. Initial pasting temperature, and peak and final viscosities increased with addition of wax gourd juice. Water absorption and dough weakness, and cooked weight, moisture absorption, cooked volume, and cooking loss of noodleincreased, but dough development time and dough stability decreased with increase in wax gourd juice content. Hardness, cohesiveness, and gumminess of cooked noodles increased significantly with increase in war gourd juice content. Sensory evaluation results reveal noodles containing 25 and 50% wax gourd juices have higher qualities than other types.
Studies for Component Analysis and Antioxidative Evaluation in Acorn Powders
Shim, Tae-Heum ; Jin, Ying-Shan ; Sa, Jae-Hoon ; Shin, In-Cheol ; Heo, Seong-Il ; Wang, Myeong-Hyeon ;
Korean Journal of Food Science and Technology, volume 36, issue 5, 2004, Pages 800~803
Chemical components and physiological activities of acorn powders were investigated to develop functional food. Proximate components were 87.29% crude fiber, 1.18% crude fat, 0.84% crude protein, and 0.12% crude ash. Potassium was most predominant mineral, followed by phosphorus, calcium, magnesium, and sodium. Contents of unsaturated fatty acids, such as oleic, linoleic, and linolenic acids, were higher than those of saturated fatty acids. Water and 75% ethanol extracts of acorn powders showed higher absorbency at 285 nm. Water and 75% ethanol extracts exhibited antioxidative activity with
of 19.0 and
, respectively, indicating they are the major biological component in acorn powders. Results suggest water extract of acorn can be used as new material for natural antioxidant and functional food.
Estimated Dietary Intake of Sodium Saccharin and Acesulfame Potassium in Koreans
Kim, Hee-Yun ; Yoon, Hae-Jung ; Hong, Ki-Hyoung ; Choi, Jang-Duck ; Park, Sung-Kwan ; Park, Hui-Og ; Jin, Myeong-Sig ; Choi, Woo-Jeong ; Park, Sun-Young ; Lee, Kyoung-Joo ; Lee, Chul-Won ;
Korean Journal of Food Science and Technology, volume 36, issue 5, 2004, Pages 804~811
Mean concentration of 2 artificial sweeteners, sodium saccharin and acesulfame K, in food samples and their daily intakes were estimated. Among 755 food samples, 57 contained these artificial sweeteners. Contribution rate to total estimated daily intake (%) of artificial sweeteners in food categories were high in danmooji for sodium saccharin and ice cream for acesulfame K. Total estimated daily intakes
for different age groups were high in 30-49 year-old group for sodium saccharin and 13-19 year-old group for acesulfame K. Total estimated daily intakes
of men and women were 5.91 and 4.89 mg/man/day, respectively. Total estimated daily intakes
based on mean body weight of 55 kg were 4.13 and 1.25 mg/man/day for sodium saccharin and acesulfame K, respectively. These values ranged within 0.2-1.5% of acceptable daily intake (ADI) evaluated by FAO/WHO and 1.2-13.5% of theoretical maximum daily intake (TMDI), and, therefore, judged to be safe.
Cytotoxic Effects of Korean Rice-wine (Yakju) on Cancer Cells
Kim, Seung-Jin ; Ko, Si-Hwan ; Lee, Won-Young ; Kim, Gye-Won ;
Korean Journal of Food Science and Technology, volume 36, issue 5, 2004, Pages 812~817
Cytotoxic effects of Korean rice-wine (Yakju) made with different processes and ingredients (Korean rice-wines I, II), red wine, white wine, beer, and Japanese rice-wine (Sake) were examined against human cancer lines (DLD-1, HepG2, K562) and mouse cancer lines (EMT6, LLC1). Red wine showed cytotoxic effect on all cancer lines, while Korean rice-wines I, and II showed cytotoxcity on all cancer cells except DLD-1. White wine, beer, and Japanese rice-wine had no or little cytotoxic effect against all cancer cell lines. Concentrate of Korean rice-wine only showed cytotoxic effect against DLD-1. These results suggest Korean rice-wine has strong anti-cancer effects, which are induced by certain rice-wine components.
Gastroprotective Effect of Korean Rice-Wine (Yakju)
Kim, Seung-Jin ; Baek, Ji-Young ; Park, Chan-Koo ; Kim, Gye-Won ;
Korean Journal of Food Science and Technology, volume 36, issue 5, 2004, Pages 818~822
Gastroprotective effects of Korean rice-wine (Yakju) in two types of acute experimental gastric ulcer induced in rats and in mice were evaluated. Korean rice-wine were administered to 24-hr fasted rats 30 min before administration of 60% EtOH in 150 mM HCl or absolute ethanol. Korean rice-wine prevented formation of gastric ulcers induced by 60% EtOH in 150 mM HCl at oral doses of 250-1,000mg/kg and reduced gastric ulcers induced by absolute ethanol at oral doses of 62.5-1,000mg/kg, and inhibitory effect against 30% alcohol treatment for 7 days (twice/day). These results suggest Korean rice-wine have inhibitory effects on gastric lesion and ulceration.
Antimicrobial Effect of Lithospermum erythrorhizon Extracts on the Food-borne Pathogens
Bae, Ji-Hyun ;
Korean Journal of Food Science and Technology, volume 36, issue 5, 2004, Pages 823~827
Antimicrobial effect of Lithospermum erythrorhizon extracts against food-borne pathogens was investigated. L. erythrorhizon was extracted with methanol at room temperature, and the extraction was sequentially fractionated using petroleum ether, chloroform, ethyl acetate, and methanol. Antimicrobial activity of L. erythrorhizon extracts was determined using paper disc method against food-borne pathogens and food spoilage bacteria. Ethyl acetate extracts of L. erythrorhizon showed the highest activity against Staphylococcus aureus and Shigella dysenteriae. Synergistic effect was found in combined extracts of L. erythrorhizon and Sophora subprostrata as compared with each extract alone. Growth inhibition curve was determined using ethyl acetate extracts of L. erythrorhizon, against S. aureus and S. dysenteriae. Ethyl acetate extract of L. erythrorhizon, showed strong antimicrobial activity against S. aureus at 4,000 ppm, retarding growth of S. aureus more than 48 hr and S. dysenteriae up to 12 hr.
Quantification of Genetically Modified Soy Proteins in Fresh Soybean Curd by Antigen-coated Plate ELISA
Jung, Mee-Hyun ; Bae, Hyung-Ki ; Kim, Kyung-Mi ; Jang, In-Suk ; Ko, Eun-Jung ; Bae, Dong-Ho ;
Korean Journal of Food Science and Technology, volume 36, issue 5, 2004, Pages 828~832
Enzyme-linked immune sorbent assay (ELISA) was applied to quantify soy protein in fresh soybean curd (bean curd) produced by combination of genetically modified (GM) and genetically not modified (non-GM) soybeans. Antibodies against 113 and 24 kDa proteins, which appeared only in non-GM bean curd (specific band), and in both non-GM and GM bean curds (non-specific band) based on SDS-PAGE results, were prepared by immunization to rabbit. Through ELISA using either antibody, GM bean curd protein content was determined at dilution rates of
. Standard curve showing relationship between ELISA optical density and non-GM protein content was produced using antibody against 113 kDa protein at protein dilution between
, highly antigen content-dependent dilution. Bean curd prepared by random combinations of GM and non-GM soybeans were analyzed by ELISA, and standard curve was produced. Results reveal non-GM protein content of bean curd could be quantified with higher than 93% accuracy.
Changes of Isoflavone Contents in Soybean Cultivars Pickled in Persimmon Vinegar
Kim, Joo-Sook ; Kim, Jong-Goon ; Kim, Woo-Jung ;
Korean Journal of Food Science and Technology, volume 36, issue 5, 2004, Pages 833~836
Effects of pickling soybeans in acidic solution on soybean isoflavone, and pH and color of immersing solution were investigated. Soybean cultivars, Seoritae and Seomoktae (black beans) and Myeongju-namul (yellow bean), were soaked in persimmon vinegar for 10 days at
. Isoflavone content increased rapidly during pickling, reaching 51.8 (Seomoktae)-106.8% (Myeongju-namul). Increase of aglycone types, from 6.2-9.3% to 20.9-50.8%, was particularly noted, while glycosidic ones were less affected. Acidity of persimmon vinegar increased from 3.4 to 4.4 up to 4 days of soaking and decreased slowly thereafter. Color 'L' and 'b' values of persimmon vinegar decreased significantly, whereas 'a' value increased in black beans. All color values of yellow beans were less affected.
Growth Patterns of Lactic Acid Bacteria during Fermentation of Radish with Rice Water and Rice Bran
Cho, Joon-Il ; Jung, Hye-Jin ; Ha, Sang-Do ; Kim, Keun-Sung ;
Korean Journal of Food Science and Technology, volume 36, issue 5, 2004, Pages 837~841
Changes in total aerobic bacteria (TAB), lactic acid bacteria (LAB), rod- and coccal-shaped lactic acid bacteria (R- and C-LAB), pH, and total acidity were investigated during fermentation of radish with new fermentation base at
for up to 16 days. New fermentation base was prepared by pre-fermenting a mixture of rice bran and rice water (1 : 0.1, w/v) at
for 7 days. Initially, radish showed 5.41, 4.23, 4.57, and 3.1 log CFU/g, and base showed 6.68, 6.60, 5.95, and 5.6 log CFU/mL for TAB, LAB, R-LAB, and C-LAB, respectively. Initial pH and total acidity of radish were
and 0.09%, and those of base were 5.76 and 0.36%, respectively, Counts of LAB (4.23 to 8.33 Bog Cpu/g, 6.6 to 9.7 log CFU/mL), R-LAB (4.57 to 7.15 log CFU/g, 5.95 to 8.5 log CFU/mL), and C-LAB (3.1 to 7.5 log CFU/g, 5.6 to 8.6 log CFU/mL) of radish and base respectively increased during initial fermentation period, then remained constant during late fermentation period, and far 4 days after fermentation, pH values (6.6 to 4.19, 5.76 to 4.57) drastically decreased and thereafter slowly decreased. Total acidities of radish and base (0.09 to 0.63%, 0.36 to 0.63%, respectively) drastically increased far 7 days after fermentation and increased slightly thereafter.
Changes in Quality of Pine Nuts (Pinus koraiensis) and Walnuts (Juglans regia) Coated with Protein Film Containing Green Tea Extract during Storage
Lee, Myoung-Suk ; Lee, Se-Hee ; Park, Sang-Kyu ; Bae, Dong-Ho ; Ha, Sang-Do ; Song, Kyung-Bin ;
Korean Journal of Food Science and Technology, volume 36, issue 5, 2004, Pages 842~846
To elucidate quality changes of pine nuts and walnuts coated with green tea extract-containing protein film during storage, pine nuts and walnuts were coated with soy protein isolate (SPI) and zein film containing green tea extract, and stored at
for 4 weeks. During storage, peroxide, acid, and 2-thiobarbituric acid (TBA) values increased with increasing storage time regardless of treatments. Degrees of lipid oxidation were lowest in protein coating containing green tea extract, followed by protein coating and control. After 4 weeks, for pine nuts, 40, 32, and 21% of peroxide, acid, and TBA values respectively decreased by treatment of zein film coating containing green tea extract compared with control. For walnuts, 29, 24, and 21% of peroxide, acid, and TBA values respectively decreased. With SPI film coating, 41, 36, and 8% of peroxide, acid, and TBA values of pine nuts respectively decreased. For walnuts, 26, 28, and 5% of peroxide, acid, and TBA values respectively decreased by treatment of SPI film coating containing green tea extract.
Comparison of Ginsenoside Composition and Contents in Fresh Ginseng Roots Cultivated in Korea, Japan, and China at Various Ages
Lee, Chung-Ryul ; Whang, Wan-Kyun ; Shin, Cha-Gyun ; Lee, Hak-Sung ; Han, Sung-Tai ; Im, Byung-Ok ; Ko, Sung-Kwon ;
Korean Journal of Food Science and Technology, volume 36, issue 5, 2004, Pages 847~850
Cooking basic information for indexing of fresh ginseng roots (Panax ginseng C. A. Meyer) was determined. Ginsenoside contents of various age fresh ginseng roots cultivated in Northeast Asia were quantitatively analyzed by HPLC. Average contents of total saponin and each ginsenoside of 4-year-old fresh ginseng root cultivated in Korea were higher than those cultivated fur longer periods (5- and 6-year-old). One-way analysis variance showed average contents of total saponin and each ginsenoside of 4-, 5-, and 6-year-old fresh ginseng roots were not statistically significant. Four-year-old fresh ginseng root cultivated at Geumsan, Korea contained the highest ginsenoside content among samples studied.