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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 37, Issue 6 - Dec 2005
Volume 37, Issue 5 - Oct 2005
Volume 37, Issue 4 - Aug 2005
Volume 37, Issue 3 - Jun 2005
Volume 37, Issue 2 - Apr 2005
Volume 37, Issue 1 - Feb 2005
Selecting the target year
Contents of Heavy Metals in Soybean Curd and Starch Jelly Consumed in Korea
Kim, Mee-Hye ; Lee, Yun-Dong ; Park, Hyo-Jung ; Park, Sung-Kug ; Lee, Jong-Ok ;
Korean Journal of Food Science and Technology, volume 37, issue 1, 2005, Pages 1~5
Contents of heavy metals [mercury (Hg), lead (Pb), cadmium (Cd), and arsenic (As)] in 218 samples including soybean curds (n = 138), processed bean curds (n = 37), starch jellies (n = 33), and mixed starch jellies (n = 10) were determined using mercury analyzer, atomic absorption spectrophotometer (AAS) or inductively coupled plasma spectrometer (ICP). Ranges and means of heavy metals in soybean curds and starch jellies were as follows [min-max (mean) values]: soybean curds -Hg
, Pb not detectable (ND)-203.9(23.3),\ Cd ND-46.0 (8.1), and As ND-61.3 (0.7)
, starch jellies-Hg 0.1-1.3(0.3)
, Pb ND-90.2(22.4)
, Cd ND-31.0(3.7) and As ND-23.6(1.1)
. Daily intakes of Hg, Pb, and Cd from soybean curds and starch jellies were 0.001-0.3% of Provisional tolerable weekly intake established by FAO/WHO.
Free Radicals Scavenging Activity of Bulro Kugi (Lycium chinense Mill) Fruit, Leaf and Root
Kim, Eun-Hae ; Kim, Hyeon-Wee ; Kim, Su-Dong ; Lee, Bo-Hee ; Lee, Cherl-Ho ; Koh, Kyung-Hee ;
Korean Journal of Food Science and Technology, volume 37, issue 1, 2005, Pages 6~10
Free radical-scavenging activities of Korean Bulro Kugi (Lycium chinense Mill) fruit, leaf, and root were evaluated. Total phenolic contents of fruit, leaf, and root were
, and their flavonoids were
, respectively (p<0.001). HPLC revealed main polyphenolic compounds in fruit were p-coumaric and syringic acids in fruit, p-coumaric, syringic, and procatechuic acids in leaf, and p-coumaric, syringic, caffeic, and procatechuic acids in root. Highest radical-scavenging activities of superoxide anion and hydroxyl were found in leaf and root, respectively (p<0.001).
Microbiological Safety of Minimally Processed White Radish in Modified Atmosphere Packaging Combined with Irradiation Treatment
Kim, Jae-Kyung ; Jo, Cheo-Run ; Kim, Hyun-Ju ; Lee, Ju-Woon ; Hwang, Han-Joon ; Byun, Myung-Woo ;
Korean Journal of Food Science and Technology, volume 37, issue 1, 2005, Pages 11~14
White radish was minimally processed, packed with air,
(25/75%), and irradiated at 0, 1, and 2 kGy, and its microbiological quality and pH were investigated during storage for 2 weeks at
. Irradiation significantly reduced total aerobic, coli-form, and lactic acid bacteria counts. Modified atmosphere packaging (MAP) enhanced microorganism control during storage. Acidity decreased by MAP but was restored during storage, Irradiation did not affect sample pH. Results show irradiation at 2 kGy combined with MAP can enhance microbiological safety and quality of minimally processed radish.
Effects of Extrusion and Enzyme Treatment on Characteristics of Whole Grains
Shin, Hae-Hun ; Park, Bo-Sun ; Lee, Sun-Hee ; Kim, Young-Sook ; Hwang, Jae-Kwang ;
Korean Journal of Food Science and Technology, volume 37, issue 1, 2005, Pages 15~22
Extrusion with enzyme treatment improved processing characteristics and physiological activity of whole grains, strongly suggesting industrial potential of whole grains for production of cereal-based functional foods containing activated nutraceuticals. Physicochemical properties of whole grains prepared by extrusion were characterized in terms of vitamin, mineral, and resistant starch contents, gelatinization, and digestibility in comparison with those of raw and roasted grains. Extrusion increased grain gelatinization, with degree of gelatinization in extruded barley being seven times higher than that of raw barley. Extrusion improved digestibility of whole grains in comparison with those of raw and roasted grains. Dispersibility of starch was improved through extrusion, while content of resistant starch decreased. Release of
present in whole grains increased 13-fold when both extrusion and enzyme treatment were used.
Effects of Clay Minerals Treatment on the Physicochemical Characteristics and Growth Inhibition of Microoganism of Some Foods
Jeong, Ok-Jin ; Woo, Koan-Sik ; Kim, Kwang-Yup ; Lee, Hee-Bong ; Jeong, Heon-Sang ;
Korean Journal of Food Science and Technology, volume 37, issue 1, 2005, Pages 23~29
To investigate potential characteristics of clay minerals (illite, kaolin, zeolite, vermiculite, and bentonite) for food industry application, antioxidative properties of clay minerals, electron-donating ability (EDA), peroxide value (POV), and thiobabituric acid (TBA) were measured, and antimicrobial activity against several food spoilage microorganisms were evaluated by minimum inhibition concentration (MIC) method. Changes in components by cooking clay minerals added to stored rice were measured by GC-MS. DPPH (1,1-diphenyl-2-picrylhydrazyl) analysis results revealed bentonite has strongest EDA at 20.6%. Antioxidant activities measured based on POV were similar to DPPH results. Induction period of linoleic acid with vermiculite was longest among. TBA results revealed zeolite hasstrongest antioxidant ability. Growth inhibition against E. coli and S. aureuswas observed in illite, vermiculite, and zeolite. Aroma components indicated decrease in hex anal, pent anal, non anal, linoleate, stearic acid, and oleic acid when clay minerals were added to stored rice. These results indicate that several clay minerals have antioxidative and antimicrobial abilities and improve flavor profiles in stored rice.
Studies on the Physical and Thermal Properties of the Chitosan/Gelatin Blend
Kim, Byung-Ho ; Park, Jang-Woo ;
Korean Journal of Food Science and Technology, volume 37, issue 1, 2005, Pages 30~37
To mass-produce useful biopolymer films, chitosan/gelatin blend films were prepared by solution casting method. Effects of mixing ratio, tensile strength (TS), elongation (E) at break, total color difference (
), opacity, water vapor permeability (WVP), oxygen permeability (OP), and thermal properties on chitosan/gelatin blend films properties were investigated. TS, E,
, opacity, WVP, and OP values were 58.24-22.01 MPa, 13.11-24.67%, 1.86-17.45, 0.3104-1.2161 nmO.D./
, respectively. TS of blend films decreased, while E,
, and opacity increased with increasing chitosan content. WVP of blend films did not show any significant relationship with mixing ratio and thickness of blend films. Miscibility of films was examined over entire composition range by thermogravimetric analyzer (TGA) and dynamic mechanical analyzer (DMA). TGA results showed gelatin is more thermally stable than chitosan and some interactions among functional groups of two biopolymers. Glass transition temperature
of films as determined by DMA decreased with increasing content of chitosan in the blend. Results of thermal analysis indicate high miscibility among polymer components in the blend.
Effects of Fermented Food Waste Feeds on Pork Carcass and Meat Quality Properties
Park, Keun-Kyu ; Park, Hong-Yang ; Jung, Young-Chul ; Lee, Eui-Soo ; Yang, Si-Yong ; Im, Byoung-Soon ; Kim, Cheon-Jei ;
Korean Journal of Food Science and Technology, volume 37, issue 1, 2005, Pages 38~43
Effects of fermented food waste feeds on meat quality and physico-chemical characteristics of fully grown pigs were investigated. Two treatments were tried in this study; commercial feed (control) and fermented food waste feed(FFWF). Except for much thicker backfat of control, carcass traits, carcass weight, dressing percentage, carcass grade, cooking loss, shear force, water-holding capacity, drip loss, NPPC meat color, and marbling score of commercial feed(control)- and fermented food waste feed (FFWF)-fed pigs were not significantly different. Primal cut weights and meat percentages were significantly different (p<0.05) between control and FFWF. pH of FFWF loin was significantly lower (p<0.05) than that of control. FFWF loin showed higher L*-value and lower a*-value compared to control.
Physicochemical Properties of Hydroxypropylated Rice Starches
Choi, Hyun-Wook ; Koo, Hye-Jin ; Kim, Chong-Tai ; Hwang, Seong-Yun ; Kim, Dong-Seob ; Choi, Sung-Won ; Hur, Nam-Youn ; Baik, Moo-Yeol ;
Korean Journal of Food Science and Technology, volume 37, issue 1, 2005, Pages 44~49
Physicochemical properties of hydroxypropylated rice starches were investigated. Swelling power of hydroxypropylated rice starch increased at relatively lower temperature than native rice starch. Solubility of hydroxypropylated rice starch was lower (1.9-13.4%) than that of native rice starch (2.2-13.8%), and increased with increasing amount of propylene oxide. Pasting temperature (
) and peak viscosity (2,843-3,395cp) of hydroxypropylated rice starch were lower than those of native starch (
) and decreased with increasing amount of propylene oxide, regardless of reaction time. DSC thermal transitions of hydroxypropylated rice starches shifted toward lower temperature. Amylopectin-melting enthalpy of hydroxypropylated rice starch decreased (11.8-9.8J/g) with increasing amount of propylene oxide and was lower than that of native starch (11.9 J/g). These results indicate hydroxypropylation lowered swelling power and gelatinization temperatures of rice starch, because internal bonds of rice starch molecules were sterically weaken by substituted hydroxypropyl groups.
Antimicrobial Activities of Marta Rosemary under Different Processing Conditions
Choi, Hye-Ryun ; Son, Sun-Young ; Choi, Eon-Ho ;
Korean Journal of Food Science and Technology, volume 37, issue 1, 2005, Pages 50~54
Antimicrobial activities of ethanol extracts of marta rosemary (Rosemarinus officinalis L.) against Bacillus subtilis and Salmonella typhimurium were investigated under conditions similar to processing of general food materials to develop natural food preservatives. The strongest antimicrobial activities were shown against the tested organisms at pH 7. In B. subtilis, the herbal extract extended the lag phase at low concentrations, and reduced the specific growth rate during logarithmic phase at high concentrations. In S. typhimurium the herbal extract reduced the specific growth rate even at lower concentrations. These trends were obtained at low pHs of culture solution. Antimicrobial substances of herbs were efficiently extracted with low polar solvents. The thermal stability of antimicrobial substances decreased with heating time at
. S. typhimurium was more sensitive to herbal extracts at
than B. subtilis.
Effect of Vital Wheat Gluten on the Quality Characteristics of the Dough Frozen after 1st Fermentation
Choi, Doo-Ri ; Lee, Jeong-Hoon ; Yoon, Yoh-Chang ; Lee, Si-Kyung ;
Korean Journal of Food Science and Technology, volume 37, issue 1, 2005, Pages 55~60
Frozen dough made by sponge and dough method using sweet dough formula was quickly frozen at
and stored for 8 weeks at
. Effects of vital wheat gluten on number of yeast cells, bread volume, specific loaf volume, hardness, and sensory properties of bread were investigated. Dough added with 4% vital wheat gluten showed higher yeast cell survival rate during freeze storage and larger specific loaf volume than other doughs. Hardness value increased with increasing amount of vital wheat gluten added, whereas, in frozen dough stored more than 4 weeks, dough added with 2% vital wheat gluten showed lower hardness value than others. Bread made with 4% vital wheat gluten showed highest sensory score.
The Changes of Microflora During the Fermentation of Takju and Yakju
Seo, Mi-Young ; Lee, Jong-Kyung ; Ahn, Byung-Hak ; Cha, Seong-Kwan ;
Korean Journal of Food Science and Technology, volume 37, issue 1, 2005, Pages 61~66
Korean traditional rice wine Takju and Yakju were manufactured using 2-step-brewing method. To investigate microflora involved in fermentation step, number of microorganisms, pH, titratable acidity, and alcohol contents of Takju and Yakju were measured. In Takju and Yakju, although not significantly,
lactic acid bacteria at initial stage of second fermentation decreased to
at the end of second fermentation, respectively. For Takju, micrococci and yeast occupied 80 and 20% at initial stage of second fermentation, whereas bacteria and yeast occupied 35 and 65% at the end of second fermentation, respectively. Yeast occupied 88% throughout the second fermentation of Yakju. The main yeast isolated from both Takju and Yakju was identified as Saccharomyces cerevisiae using API 20C AUX kit. The yeast strain Candida magnoliae was also detected during fermentation of Takju and Yakju.
Antioxidative Effect of Crude Saponin Fraction Prepared from Culture Product of Basidiomycota cultured with Fresh Ginseng as Substrate
Jeong, Jae-Hyun ; Wee, Jae-Joon ; Shin, Ji-Young ; Cho, Ju-Hyun ; Jung, Dong-Hyun ;
Korean Journal of Food Science and Technology, volume 37, issue 1, 2005, Pages 67~72
Antioxidative activity of crude saponin fraction (CSF) prepared from Basidiomycota cultured with fresh ginseng (Panax ginseng C.A. Meyer) as substrate was investigated by analyzing CSFs for ginsenoside and phenolic compounds. On TLC chromatogram, ginsenosides such as
which were rare in fresh ginseng, were identified. CSF of Phellinus linteus culture product showed the highest total phenolic content and electron donating ability (EDA), suggesting phenolic compounds contribute to EDA. In vitro lipid peroxidation was inhibited most by CSF of Ganoderma lucidum, indicating that the highest EDA does not imply highest inhibition against lipid peroxidation. Tyrosinase was also inhibited mostly by CSF of G. lucidum. These results suggest culture of Basidiomycota with fresh ginseng has more active substances than fresh ginseng alone.
A Major Antioxidative Components and Comparison of Antioxidative Activities in Black Soybean
Kim, Sun-Hee ; Kwon, Tai-Wan ; Lee, Young-Soon ; Choung, Myoung-Gun ; Moon, Gap-Soon ;
Korean Journal of Food Science and Technology, volume 37, issue 1, 2005, Pages 73~77
Contents of isoflavone, phenolic acids, tocopherol, and anthocyanin in black soybean (Glycine max) were measured by HPLC. To compare antioxidative activities of main black soybean components, antioxidative effects of the same levels of commercial standard components were measured by Trolox equivalent antioxidant capacity assay (TEAC). Most effective component was gentisic acid followed by anthocyanin, p-coumaric acid, ferulic acid, genistein, syringic acid, and daidzein. TEAC assay results revealed genistein in isoflavone, gentisic acid in phenolic acids, p-tocopherol in tocopherol, and anthocyanin showed highest antioxidative and synergistic acitivities, with anthocyanin showing strongest synergy effect.
Biological Activities of Flavonoid Glycosides Isolated from Angelica keiskei
Shim, Jae-Seok ; Kim, Seung-Deok ; Kim, Tae-Seok ; Kim, Kyung-Nam ;
Korean Journal of Food Science and Technology, volume 37, issue 1, 2005, Pages 78~83
Recently, much attention has been focused on plant antioxidants, because they are expected to protect against oxidative damage, possibly preserving biological functions of cells. Antioxidant compounds were isolated from Angelica keiskei through extraction with 80% EtOH, and fractionations were carried out sequentially with n-hexane, chloroform, ethyl acetate, n-butanol, and water. Two active compounds were isolated from ethyl acetate fraction by silica gel column chromatography, and were identified as isoquercitrin (
) and hyperoside (
). Isoquercitrin and hyperoside showed strong antioxidative potency, as revealed by evaluation of their ABTS, DPPH, OH, and
radical-scavenging activities, and ex vivo DNA damage-protecting effects.
Potential Effect of Solvent Fractions of Taraxacum mongolicum H. on Protection of Gastric Mucosa
Han, So-Heui ; Hwang, Jung-Keun ; Park, Soo-Nam ; Lee, Kil-Hong ; Ko, Kang-Il ; Kim, Ki-Su ; Kim, Ki-Ho ;
Korean Journal of Food Science and Technology, volume 37, issue 1, 2005, Pages 84~89
Mongolian dandelion (Taraxacum mongolicum H.) extracted with solvents having different polarities were prepared to investigate protection activity of gastric mucosa. Ethanol extracts were successively reextracted with methylene chloride, and n-butanol. Concentrations of total flavonoids and luteolin in n-butanol extracts were 27.75 and 1.14%, respectively, much higher than those of other solvent extracts. Results of anti-microbial acitivity test against Helicobacter pylori and urease inhibition test revealed n-butanol extract exerted higher inhibition (13.16%) than other solvent extracts. Based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay, n-butanol extract showed the highest efficiency of free radical-scavenger activity among the extracts (
). Erythrocytic photohemolysis tests, for the protection of cell membrane showed that half-life of human erythrocytes was increased by the addition of n-butanol extract
. These results indicate n-butanol extract of Mongolian dandelion may be useful as a adjuvant for gastric diseases.
Tissue Concentrations of Quercetin and Its Metabolite Isorhamnetin Following Oral Administration of Quercetin in Mice
Park, Kwan-Ha ; Choo, Jong-Jae ; Choi, Sun-Nam ;
Korean Journal of Food Science and Technology, volume 37, issue 1, 2005, Pages 90~94
Absorption, metabolism, and tissue concentrations of quercetin were examined and compared in mice and rats after oral administration of quercetin at 50 or 100 mg/kg. Quercetin was absorbed quickly in mice and reached maximum plasma concentration in I hr post-administration, and declined sharply after 4 hr. Plasma concentration of isorhamnetin, a major metabolite, also increased sharply, indicating rapid metabolic conversion, but elevated level was maintained longer than that of quercetin. Quercetin and isorhamnetin were found predominantly in glucuronide/sulfate-conjugate forms in both mice and rats. Tissue concentrations of quercetin and isorhamnetin in mice and rats were in the order of liver>kidney>spleen>plasma both 1 and 6 hr postadministration. These results show that quercetin is absorbed in mice after oral feeding and quickly metabolized into isorhamnetin as demonstrated in humans and other animal species. The results also can be used to explain various pharmacological activities reported in mouse models.
Anti-stress and Promoting Effect of the Fruit of Morus alba
Hwang, Keum-Hee ;
Korean Journal of Food Science and Technology, volume 37, issue 1, 2005, Pages 95~102
Effects of Morus alba fruit extracts on monoamine oxidase (MAO) activity were examined in rats during and after physical exercise. Oral administration of M. alba extract (0.3 g/kg body weight) significantly increased brain MAO-A activity but decreased liver MAO-B activity when they were measured using serotonin and benzylamine as substrates. Type of physical exercises had significant effect on MAO activity. Brain MAO-A activity markedly decreased with physical activity-related stress compared to normal group, whereas Liver MAO-B activity increased up to 60 min after exercise. Lactate dehydrogenase (LDH) activity and lactate concentration in blood, clinical indices of physical exercise activities, were also determined for correlation to MAO activities. MAO-A activity of rats subjected to oral administration of M. alba extract and physical exercise increased whereas MAO-B and LDH activities, and lactate level decreased, All indices eventually recovered normal levels, These results suggest M. alba may increase capability of physical activities by modulating MAO activities during exercise.
Immunomodulatory Activities of Oat Bran Extracts with Different Extraction Conditions
Park, Hee-Joeng ; Kim, Yun-Bae ; Kang, Tae-Su ; Jung, Ick-Soo ; Kim, Kwang-Yup ; Jeong, Heon-Sang ;
Korean Journal of Food Science and Technology, volume 37, issue 1, 2005, Pages 103~107
Immunomodulatory activities of crude
-glucans extracted from oat bran under different conditions, fractions A (
), B (
), C (
), D (
), and E (
) were investigated. All crude
-glucan fractions stimulated macrophages, producing nitric oxide dose-dependently, and, efficiently promoted nitric oxide production in presence of IFN-
. Except for fraction C, in vivo test indicated fractions B, D, and E (100 mg/kg) substantially enhanced carbon-phagocytic indices of blood macrophages by oral administration of crude
glucan for 7 days prior to carbon injection. These immunomodulatory effects could be determined with extraction conditions of crude
Antimicrobial and Antitumor Activities of Seed Extracts of Camellia sinensis L.
Yoon, Won-Ho ; Choi, Jae-Hoon ; Lee, Keyong-Ho ; Kim, Chang-Han ;
Korean Journal of Food Science and Technology, volume 37, issue 1, 2005, Pages 108~112
Antimicrobial and antitumor activities of Camellia sinensis L seed extracts were investigated. Seed extracts showed antifungal activities against Candida albicans IFO 1594 and Cryptococcus neoformans. Inhibition zone of 20 mm was shown by 70% ethanol extract against C. albicans IFO 1594 at 100 mg/mL. Antifungal activity of seed extract was not decreased by heating at 80 and
for 30 min or at
for 15 min, indicating heat-stability of seed component. Growth-inhibitory effects were observed in 70 and 10% of tumor cell line SK-OV-3 and normal ceil line NIH/3T3 at
Antimicrobial Effects of Camellia Japonica L. Leaves Extract on Food-borne Pathogenic Microorganisms
Hahn, Young-Sook ;
Korean Journal of Food Science and Technology, volume 37, issue 1, 2005, Pages 113~121
Antimicrobial effects of Camellia japonica L. were determined against Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, and Listeria monocytogenes using paper disc method, and minimum inhibitory concentrations (MICs) were measured. Methanol extract (MEex), water fraction (WAfr), and butanol fraction(BUfr) showed antimicrobial effects against all tested microorganisms, with MEex showing strong antimicrobial effect against S. aureus and L. monocytogenes, and WAfr, Bufr, and ethylacetate fraction (EAfr)against S. aureus. No effects were observed in n-hexane fraction (HEfr) and chloroform fraction (CHfr) against all tested microorganisms. All species grown in the medium adding fractions of Camellia Japonica L. leaves extact were inhibited from WAfr and BUfr, repectively.(meaning not clear) MEex showed over 25% inhibitory effect against all tested microorganisms. BUfr showed over 50% inhibitory effect against all microorganisms except L. monocytogenes. EAfr and WAfr showed over 30% effect against S. aureus and L. monocytogenes. MICs of MEex against S. typhimurium and BUfr against S. aureus were 625 g/mL, indicating C. japonica L. extract can exert antimicrobial activity even at low concentration.
Assessment of Contamination Level of Foodborne Pathogens in the Main Ingredients of Kimbab during the Preparing Process
Park, Shin-Young ; Choi, Jin-Won ; Yeon, Ji-Hye ; Lee, Min-Jeong ; Oh, Deog-Hwan ; Hong, Chong-Hae ; Park, Gyung-Jin ; Woo, Gun-Jo ; Park, Jong-Seok ; Ha, Sang-Do ;
Korean Journal of Food Science and Technology, volume 37, issue 1, 2005, Pages 122~128
Contamination levels of total aerobic bacteria, coliforms, Esherichia coli, Staphylococcus aureus, Bacillus cereus, and Listeria monocytogenes of Kimbab and its main ingredients sampled from general and specialized restaurants were compared. Total aerobic bacteria and coliform counts of Kimbab samples from both restaurant types were not significantly different (p>0.05), showing approximately
. E. coli counts were significantly higher in kimbab from general restaurants (
) than those from specialized ones (
), whereas those of S. aureus and B. cereus were not significantly different (p>0.05). L. monocytogenes was not detected in all Kimbab samples. These results indicate hygiene of Kimbab and its main ingredients are deleterious. Contamination levels of pathogens determined in the present study may be used as primary data for microbial risk assessment.
Effect of Aqueous Chlorine Dioxide and Citric Acid Treatment on Microbial Safety and Quality Control of Minimally Processed and Refrigerated (MPR) Salad
Youm, Hyoung-Jun ; Ko, Jong-Kwan ; Kim, Mee-Ree ; Cho, Yong-Sik ; Chun, Hye-Kyung ; Song, Kyung-Bin ;
Korean Journal of Food Science and Technology, volume 37, issue 1, 2005, Pages 129~133
Aqueous chlorine dioxide and citric acid treatment was introduced to insure microbial safety of minimally processed and refrigerated (MPR) salad. Salad samples were treated with 50 ppm chlorine dioxide and 1% citric acid. Chemical treatment decreased total aerobic bacteria, yeast and molds, E. coli, and Listeria by 3.75, 3.47, 3.41, and 3.38 log cycles, respectively, and polyphenoloxidase activity of MPR salad by 49.73%. Plain water washing of salads did not effectively decrease microbial growth. These results indicate appropriate chemical treatment provides microbial safety and quality control in MPR salad during marketing.
Genotypic and Phenotypic Characteristics of Staphylococcus aureus Isolates from Lettuces and Raw Milk
Jung, Hye-Jin ; Cho, Joon-Il ; Park, Sung-Hee ; Ha, Sang-Do ; Lee, Kyu-Ho ; Kim, Cheol-Ho ; Song, Eun-Seop ; Chung, Duck-Hwa ; Kim, Min-Gon ; Kim, Kwang-Yup ; Kim, Keun-Sung ;
Korean Journal of Food Science and Technology, volume 37, issue 1, 2005, Pages 134~141
To characterize genotypic and phenotypic traits of Staphylococcus aureus isolates (n = 86) from lettuces and raw milk, major virulence-associated genes and antibiotic susceptibility were detected using PCR-based methods and disk diffusion method, respectively. All isolates possessed coagulase gene and showed five polymorphism types [500 bp (2.4%), 580 bp (17.4%), 660 bp (61.6%), 740 bp (17.4%), and 820 bp (1.2%)] due to variable numbers of tandem repeats present within the gene. Two or three different loci of hemolysin gene family were dominant in isolates, 47 of which (55%) possessed combination of hla/hld/hlg-2 genes as the most prevalent types. Among enterotoxin-encoding genes, sea was detected from 32 isolates (37%), sed from 1 isolate (1%), and sea and sed genes were co-detected from 4 isolates (5%), whereas seb, sec, and tsst-1 genes were not detected. All isolates were susceptible to ciprofloxacin, trimethoprim/sulfamethoxazole, oxacillin, and vancomycin, 85 isolates (99%) to penicillin G, 54 isolates (63%) to chloramphenicol, 51 isolates (59%) to erythromycin, and 7 isolates (8%) to clindamycin. Among resistant isolates, seven displayed multiantibiotic-resistance against two different antibiotics.
Physicochemical Properties of Soy Protein Isolate Films Laminated with Corn Zein or Wheat Gluten
Lee, Myoung-Suk ; Ma, Yu-Hyung ; Park, Sang-Kyu ; Bae, Dong-Ho ; Ha, Sang-Do ; Song, Kyung-Bin ;
Korean Journal of Food Science and Technology, volume 37, issue 1, 2005, Pages 142~146
Soy protein isolate (SPI) film was laminated with corn zein or wheat gluten to improve functional properties. Both SPI/corn zein-laminated film (Film B) and SPI/wheat gluten-laminated film (Film C) showed increased tensile strength by 150%, compared to control (Film A). Film C showed significant 253% increase in percentage elongation. Water vapor permeability (WVP) of Films B and C decreased slightly compared to Film A. Solubility values of Films B and C were lower than that of Film A. Hunter color values of Films A and C were not significantly different, while Film B showed yellowness due to presence of corn zein. These results suggest SPI/wheat gluten-laminated film is suitable as packaging material.