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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
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Volume & Issues
Volume 40, Issue 6 - Dec 2008
Volume 40, Issue 5 - Oct 2008
Volume 40, Issue 4 - Aug 2008
Volume 40, Issue 3 - Jun 2008
Volume 40, Issue 2 - Apr 2008
Volume 40, Issue 1 - Feb 2008
Selecting the target year
Quality Analysis of Welsh Onion (Allium fistulosum L.) as Influenced by Storage Temperature and Harvesting Period
Cha, Hwan-Soo ; Youn, Aye-Ree ; Kim, Sang-Hee ; Jeong, Jin-Woung ; Kim, Byeong-Sam ;
Korean Journal of Food Science and Technology, volume 40, issue 1, 2008, Pages 1~7
Quality attributes of welsh onion (Allium fistulosum L.) as affected by harvest timing (November, December 2006 and January 2007) and storage temperature (5, 10 and
) were investigated in terms of respiration rate, weight loss, decay rate, color, hardness, sensory quality. A higher respiration rate was found when welsh onions were harvested later and storage temperature was higher. A smaller weight loss was observed in welsh onions that were harvested in November and stored at temperature of
, demonstrating a 9.35% reduction. In other words, there were a minimum difference of 2.15% and a maximum difference of 9.92% between the weight loss in test samples harvested in November and those of test samples harvested in other months. The decay rate was higher in welsh onions harvested in January. The degree of color was more stable in test samples kept at temperature of
than those kept at higher temperature (10 and
). There were, however, no significant differences in color changes among test samples harvested at different times of the year. Thus color change is closely associated with temperature. Also, welsh onions were harvested in November and stored at temperature of
showed a good sensory quality.
Determination and Monitoring of Grayanotoxins in Honey Using LC-MS/MS
Lee, Sook-Yeon ; Choi, Youn-Ju ; Lee, Kang-Bong ; Cho, Tae-Yong ; Kim, Jin-Sook ; Son, Young-Wook ; Park, Jae-Seok ; Im, Sung-Im ; Choi, Hee-Jung ; Lee, Dong-Ha ;
Korean Journal of Food Science and Technology, volume 40, issue 1, 2008, Pages 8~14
This study was performed to establish analysis methods, and evaluated for grayanotoxin in domestic/foreign honey and wild honey. The molecular weight of grayanotoxins I, II and III, excluding grayanotoxin III that has been commercialized, were analyzed by LC-MS/MS. Then, the molecular structure of grayanotoxins I and II were analyzed by NMR. A total 111 samples (25 Korean honey, 21 Korean wild honey, 13 Korean honeycomb honey, 44 foreign honey, 8 foreign wild honey) were examined to determined whether or not each sample contained grayanotoxins I, II, and III. The honey samples were mixed with methanol and loaded into a tC18 cartridge, the filtrate was diluted with water, and the mixture was then analyzed by ESI triple-quadrupole LC-MS/MS. Grayanotoxins were only found in the foreign wild honey and were not detected in Korean honey, Korean honeycomb honey, or Korean wild honey. Three of the samples contained grayanotoxin I, II, and III, and one sample contained only grayanotoxins I and III. The lowest level for grayanotoxin I was 3.13
0.00 mg/kg, and the highest level was 12.93
0.01 mg/kg. The levels of grayanotoxin II were 0.84
0.01 mg/kg, 0.92
0.00 mg/kg and 1.08
0.01 mg/kg, respectively. The lowest level of grayanotoxin III was 0.25
0.01 mg/kg and the highest level was 3.29
0.74 mg/kg. Through this study, safety management for foreign wild honey has been enabled.
Study on the Changes of Tocopherols and Lignans and the Oxidative Properties of Roasted Sesame Oil during Manufacturing and Storage
Lee, Jin-Young ; Kim, Moon-Jung ; Choe, Eun-Ok ;
Korean Journal of Food Science and Technology, volume 40, issue 1, 2008, Pages 15~20
This study investigated the antioxidant content and oxidative properties of roasted sesame oil during manufacturing and storage at
in the dark for 18 months. The manufacturing steps included pressing of the roasted sesame seeds, and then three filtering steps. Filtering decreased the oil viscosity, but increased free fatty acid content. The peroxide value (POV) was not affected by filtering. Sesamin, sesamolin, and tocopherol levels were significantly higher in the
filtered oil as compared to the other oils; however, sesamol content was reduced. The roasted sesame oil oxidized slowly during storage at
in the dark, and there was no POV change up to 9 months of storage. The levels of sesamol, sesamin, sesamolin, and tocopherols in the oil decreased with storage time, and the tocopherol decomposition rate (-3.04%/month) was higher than that of total lignan compounds (-1.06%/month). Therefore, these results suggest that tocopherols have priority over lignan compounds in performing as antioxidants in roasted sesame oil during storage.
Development of Rice Wines Using Cornus officinalis and Scutellaria baicalensis by Antioxidant Activity Tests
Lee, Seung-Joo ; Kim, Eun-Hye ; Lee, Hyung-Gu ;
Korean Journal of Food Science and Technology, volume 40, issue 1, 2008, Pages 21~30
In this study, the antioxidant activities of 27 medicinal herbs and plants were measured. The dried medicinal herbs and plants were pulverized and extracted by water, 15% ethanol, and 45% ethanol, respectively at above
for 90 minutes. The original and diluted extracts were tested for their antioxidant activities by 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical-scavenging activity assay. Cornus officinalis (C) and Scutellaria baicalensis (S) were selected to develop rice wines with higher antioxidant activities, based on the result of the 45% ethanol extraction. The rice wine developed using sample showed the highest antioxidant activity as comparing to those of other commercial rice wines. The rice wine samples were analyzed for titratable acidity, pH,
, reducing sugar content, color (L, a, b), amino-acidity, and ultraviolet absorption. The preferences for color, aroma, and overall acceptability were determined using a 9-point hedonic scale by 150 consumers. The sweetness, sourness, fruitiness, color, and medicinal herb-taste levels of the developed rice wines were also evaluated, using a 9-point just-about-right scale. The mean overall acceptability score of c (5.54) was higher than that of sample S. Based on the results, the sourness and medicinal herb-taste levels of sample s should be modified to higher levels, and the fruitiness of sample S also needs to be adjusted. For a future study, the final compositions of the developed rice wines will be adjusted for product launching based on the preference test data acquired in this study.
Relationship between Functional Quality of Garlic and Soil Composition
Lee, Yun-Kyoung ; Sin, Hyun-Man ; Woo, Koan-Sik ; Hwang, In-Guk ; Kang, Tae-Su ; Jeong, Heon-Sang ;
Korean Journal of Food Science and Technology, volume 40, issue 1, 2008, Pages 31~35
This survey was conducted to investigate the functional quality characteristics of garlic based on different soil conditions (Pyungan, Maji, Anmi, Yuga, and Songjung soils). The Pyungan, Maji, and Anmi soils from the Danyang area showed high levels of pH, organic matter, available
, and inorganic components. For the functional compositions of the garlic harvested from the different soil conditions, the Pyungan garlic contained the highest amounts of alliin and total fructan, with 9.2 and 193.3 mg/g, respectively. The Pyungan garlic also showed the highest amounts of total polyphenol and flavonoids, with 146.5 and 123.5 mg/100 g, respectively. Among the garlics from the different soils, the IC50 values by the DPPH assay ranged from 0.28 to 0.32 g/mL, and the
of the Pyungan garlic was 0.28 g/mL. The correlation coefficients between the functional quality of the garlic and the different soil compositions were analyzed. The quality of the garlic was positively affected by the pH and organic matter content (p < 0.01) of the soil. Since the Danyang garlic harvested from the Danyang soil had better functional qualities, these results suggest that the production of garlic in a suitable area for the ecotype is most effective.
Effect of Combined Osmotic Dehydration and Hot-air Drying on the Quality of Dried Apple Products
Choi, Hee-Don ; Lee, Hae-Chang ; Kim, Yun-Sook ; Choi, In-Wook ; Park, Yong-Kon ; Seog, Ho-Moon ;
Korean Journal of Food Science and Technology, volume 40, issue 1, 2008, Pages 36~41
This study was conducted to investigate the effects of combined osmotic dehydration and hot-air drying on the quality of dried apple products. Apple cylinders were steeped in 30% and 50% sucrose solutions at different steeping times. During the osmotic dehydration, as the concentration of the sucrose solution and steeping time increased, weight reduction and water loss increased, and the solid gain showed similar results. Osmotic dehydration in the sucrose solutions was followed by hot-air drying at 50 and
. The experimental data were fitted successfully using the modified Page model. At the drying temperature of
, the drying time increased from 4.15 hr for the control to 5.78 hr and 6.42 hr for the 30 and 50% sucrose solution treatments, respectively. Similar results were shown at the
drying temperature. The k and n values of the apple cylinders decreased by osmotic dehydration, and the k and n of the apple cylinders steeped in the 50% sucrose solution were lower than those of the samples steeped in the 30% sucrose solution. The qualities of the dried apple products were compared to samples that did not undergo osmotic dehydration. The shrinkage and rehydration capacity of the apple products decreased via osmotic dehydration, and decreased as the concentration of the sucrose solution increased. The compressibility ratios of the apple products to raw apple cylinders increased by osmotic dehydration, and increased as the concentration of sucrose solution increased. The sensory evaluation results for the apple products rehydrated in yoghurt indicate that osmotic dehydration greatly enhances the palatability of apple products in terms of appearance, taste, and texture.
Physical Properties of Mixed
Han, Yun-Jeong ; Kim, Suk-Shin ;
Korean Journal of Food Science and Technology, volume 40, issue 1, 2008, Pages 42~46
The physical properties of
-carrageenan films, mixed with
= 2:1, 1.5:1.5, 1.2:1.8) and with polyethylene glycol, were compared to those of
-carrageenan films. The tensile strengths of the
-carrageenan films decreased with increasing mixing ratios of
-carrageenan, respectively, and were lower than those of the
-carrageenan films. The elongations and water vapor permeabilities of the
-carrageenan films increased with increasing mixing ratios of
-carrageenan, respectively, and were higher than those of the
Understanding the Sensory Characteristics of Various Types of Milk Using Descriptive Analysis and Electronic Nose
Chung, Seo-Jin ; Lim, Chae-Ran ; Noh, Bong-Soo ;
Korean Journal of Food Science and Technology, volume 40, issue 1, 2008, Pages 47~55
The objectives of this study were: 1) to develop the sensory lexicons of milk marketed in Korea, 2) to investigate the effects of pasteurization and milk composition on the sensory qualities of milk, and 3) to evaluate the correlation between descriptive analysis and the electronic nose method. Electronic nose and descriptive analyses were conducted to analyze the sensory characteristics of 14 milk samples. The 14 samples were provided from 4 manufacturers with different pasteurization methods, and varied in fat, calcium, and lactose content. Twenty-six sensory lexicons were developed to describe the sensory characteristics of the samples. The low temperature, long-time processed milk had a distinctive 'bi-rim' flavor regardless of the milk composition. The lactose-free milks were sweet, and the low-fat milks had relatively low intensities for most flavor attributes. The electronic nose method successfully grouped the milk samples primarily based on their composition, but grouped them weakly by pasteurization method.
Changes in Microflora and Enzyme Activities of Cheonggukjang Prepared with Germinated Soybeans during Fermentation
Oh, Hoon-Il ; Eom, Sang-Mi ;
Korean Journal of Food Science and Technology, volume 40, issue 1, 2008, Pages 56~62
This study was carried out to investigate the changes in microflora, enzyme activity and sensory quality of four kinds of cheonggukjang during fermentation. Three different kinds of cheonggukjang were prepared with germinated soybeans using rice straw, Bacillus natto, B. natto plus Aspergillus oryzae, and the last one was prepared with non-germinated soybeans using rice straw. The pH values of cheonggukjang prepared with germinated or non-germinated soybeans increased up to 36 hr of fermentation and then decreased. The number of bacteria and molds increased significantly up to 24 hr of fermentation and then leveled off during fermentation. Acidic and neutral protease activities of all cheonggukjang continuously increased significantly during fermentation.
-Amylase activities of cheonggukjang decreased slightly during fermentation except cheonggukjang prepared with germinated soybeans using the mixed culture. The number of microflora, protease and
-amylase activities were highest in cheonggukjang prepared with germinated soybeans using B. natto plus A. oryzae. The results of the sensory evaluation revealed that for overall acceptability, the cheonggukjang prepared with germinated soybeans using B. natto plus A. oryzae was similar to the cheonggukjang prepared with non-germinated soybeans using rice straw.
Optimum Fermentation Conditions and Fermentation Characteristics of Mulberry (Morus alba) Wine
Kim, Yong-Suk ; Jeong, Do-Yeong ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 40, issue 1, 2008, Pages 63~69
For the development of mulberry wine, we investigated its optimum fermentation conditions as well as quality changes during fermentation. The physicochemical characteristics of the mulberry fruit used in the study were pH 4.56, 0.50% titratable acidity, and 13.0
soluble solids. The mulberry wine fermented with Saccharomyces cerevisiae KCCM 12224 (Sc-24) at 24
soluble solids and
showed excellent characteristics in terms of ethanol production, titratable acidity, and redness. The sucrose, fructose, and glucose contents of the mulberry wine drastically decreased with fermentation time. The citric acid content was maintained during the fermentation period, and malic acid decreased, but lactic and succinic acids increased. The cyanidin-3-glucoside content, a major anthocyanin pigment, of the mulberry wine drastically decreased from 195.5 mg% at the initial stage of fermentation to 15.37 mg% at 2 days of fermentation. However, cyanidin-3-rutinoside decreased gradually. In summary, a mulberry wine of high quality was made by fermentation for 8 days at
using mashed mulberry fruit containing
soluble solids, after adding 200 ppm
and inoculating with 3%(v/v) Sc-24.
Purification and Characterization of Alkali-resistant Amylases from Pseudomonas sp.
Lee, Jeong-Eun ; Jhon, Deok-Young ;
Korean Journal of Food Science and Technology, volume 40, issue 1, 2008, Pages 70~75
Two extracellular amylase isozymes were purified and characterized from alkalophilic Pseudomonas sp. KFCC 10818 for the production of maltooligosaccharides. The molecular weights of the homogeneous proteins were 50 kDa and 75 kDa, respectively. The 50 and 75 kDa amylases showed optimum temperatures at 35 and
, respectively. The optimum pH of the enzymes ranged from pH 6-8, and the enzymes were resistant to an alkaline condition of pH 12. Via the enzyme's actions, the final products from maltooligosaccharides or soluble starch were maltose and maltotriose. Calcium was a potent activator of the 50 kDa amylase. Finally, the N-terminal amino acid sequences of the 50 and 75 kDa amylases were QTVPKTTFV and DTVPGNAFQ, respectively.
Antimicrobial activities of Monascus koji extracts
Kim, Eun-Young ; Rhyu, Mee-Ra ;
Korean Journal of Food Science and Technology, volume 40, issue 1, 2008, Pages 76~81
Currently, natural food colorants and preservatives are being used for their general health benefits. Monascus koji, the product of certain fungi that grow on rice grains, has been added to many foods for coloring and preservation. In this study, the antimicrobial activities of Monascus koji ethanol extracts were investigated. Six Monascus strains (M. araneosus KFRI 00371, M. kaoliang ATCC 46597, M. pilosus IFO 4520, M. purpureus IFO 4482, M. ruber IFO 32318 and M. sp. ATCC 16437) were selected based on their relative intensity of red pigment. Two Monascus extracts, M. kaoliang ATCC 46597 and M. purpureus IFO 4482, displayed antimicrobial activities against Bacillus subtilis, B. cereus, Micrococcus luteus, Staphylococcus aureus and Salmonella typhimurium in concentration-dependent manners. The two extracts showed their strongest antimicrobial activity against S. typhimurium, a cause of food poisoning. Therefore, these results suggest that Monascus koji could be used as a natural food colorant and preservative.
Effects of Probiotic Extracts of Kimchi on Immune Function in NC/Nga Mice
Lee, In-Hoe ; Lee, Sun-Hee ; Lee, In-Seok ; Park, Yoo-Kyoung ; Chung, Dae-Kyun ; Choue, Ryo-Won ;
Korean Journal of Food Science and Technology, volume 40, issue 1, 2008, Pages 82~87
Atopic dermatitis (AD) is characterized by chronic relapsing inflammation and is associated with hyper-production of immunoglobulin E (IgE). Recent studies have suggested that one of the treatments to alleviate symptoms of AD could be a supplementation of probiotics, Lactobacillus, Rhamnosus, Bifidus, etc. The purpose of this study was to evaluate the effects of probiotics on immune parameters in NC/Nga mice treated with 1-chloro-2,4-dinitro-benzene (DNCB). To induce atopic dermatitis, DNCB was treated to the back of mice for 2 weeks. Then, NC/Nga mice were divided into the four experimental groups randomly. Probiotics fragment, probiotics with other complex (Lactobacillus rhamnosus GG, Bifidobacterium lactis Bb-12LbL, L. plantarum K8, L. plantarum K8 fragment,
-linolenic acid), antihistamine, and distilled water were administrated orally to the NC/Nga mouse for 4 weeks of experimental period. The groups were probiotics fragment group (DPF), probiotics with other complex group (DPOC), antihistamine group (DAH) and distilled water group (DDW) as a control group. The levels of serum IgE, interlukin-4 (IL-4), interlukin-5 (IL-5), interferon-gamma (IFN-
) and spleenocyte IgE were measured. The levels of serum IgE were significantly different among the four experimental groups. Before the treatment, there was no differences among the groups. However, from the first through the third week of the treatments, the levels of serum IgE in the probiotics (DPF, DPOC) and antihistamine (DAH) groups were lower than those of control group (p < 0.05). The levels of serum IL-4 of DPOC group was significantly lower than that of control group (p < 0.05) and serum IL-5 levels of DPF, DPOC, and DAH groups were significantly lower than that of control group. The levels of serum IFN-
were not different among the four experimental groups. The levels of serum IgE in supernatant of spleen lymphocytes were not significantly different among the groups. These results suggest that probiotics supplementation showed partial effectiveness in the DNCB treated NC/Nga mice via modulation of IgE level and IL-4, IL-5 production. Based on these findings, probiotics exhibited the inhibitory effect via IL-4 production thereby inhibited the production of IgE in atopic animal model NC/Nga mice.
Quality Characteristics of Soy Ice Cream Prepared with Fermented Soybean Powder Base and Oligosaccharide and Its Blood Glucose Lowering Effect
Park, In-Kyung ; Yang, Sun-Hee ; Choi, Young-Sun ;
Korean Journal of Food Science and Technology, volume 40, issue 1, 2008, Pages 88~95
The purpose of this study was to improve the quality characteristics of soy ice cream supplemented with oligosaccharide, and to test its blood glucose lowering effect. Boiled soybean powder was compared to parched soybean powder and to milk, as an ingredient. The soybean powder base was prepared by incubating with fructooligosaccharide (FOS) and apple juice, along with Lactobacillus acidophilus and L. bulgaricus at
for 24 hr. With the fermentation process, the fishy smell of the soybean was removed and the taste improved. The overrun and melt-down values of the boiled soybean ice cream were significantly higher than those of the parched soybean ice cream, although they were significantly lower than those of the milk ice cream. The sensory characteristics of the soy ice cream prepared with the fermented base of boiled soybeans were significantly improved, as compared to those of the ice cream made using parched soybeans, but they were not significantly different from those of the milk ice cream. The blood glucose level at 120 min after ingestion of the ice cream prepared with FOS and the fermented base of boiled soybean powder was significantly lower than that occurring with the milk ice cream made with sugar.
Influence of Red Pepper (Capsicum annuum L.) Seed Oil and Sancho (Zanthoxylum schinifolium) Seed Oil on Serum and Liver Lipids Profiles in Rats
Yoon, Deuk-Hyo ; Choi, Yong-Soon ;
Korean Journal of Food Science and Technology, volume 40, issue 1, 2008, Pages 96~100
Pungent oils are fat sources that determine the taste, flavor, and satiety of foods. They are also energy sources and regulators of lipid metabolism in humans. The present study was performed to evaluate the effects of red pepper (Capsicum annuum L.) seed oil (RPO) and sancho (Zanthoxylum schinifolium) seed oil (SCO) as pungent oils on the lipid profiles of rats fed on hypercholesterolemic diets (0.12% cholesterol), as compared to common soybean oil (SBO). There were large differences in the n-6/n-3 fatty acid ratios of the experimental oils (SBO: 8.8, SCO: 1.2, RPO: 70.1). Serum cholesterol concentrations were higher in the RPO groups than in the other groups; whereas ratios of HDL-cholesterol/total cholesterol were lower in the RPO groups. On the other hand, liver cholesterol levels were markedly higher in the SCO groups than in the RPO groups, with the SBO groups having intermediate levels; these largely reflected cholesterol ester content differences in the rat livers. It is possible that the different serum cholesterol responses observed in the RPO and SCO groups might have been related to differences in the n-6/n-3 fatty acid ratio rather than the polyunsaturated fatty acids/saturated fatty acids ratio. Serum triacylglycerol concentrations were lower in the SCO groups as compared to the other groups. Overall, the results showed a hypocholesterolemic effect for sancho seed oil as compared to red pepper seed oil in rats fed diets containing 0.12% cholesterol.
Multiple Confirmation and RAPD-genotyping of Enterobacter sakazakii Isolated from Sunsik
Choi, Jae-Won ; Kim, Yun-Ji ; Lee, Jong-Kyung ; Kim, Young-Ho ; Kwon, Ki-Sung ; Hwang, In-Gyun ; Oh, Se-Wook ;
Korean Journal of Food Science and Technology, volume 40, issue 1, 2008, Pages 101~105
Enterobacter sakazakii is implicated in severe forms of neonatal infections such as meningitis and sepsis. This organism has been isolated from a wide range of foods, including cheese, vegetables, grains, herbs, and spices, but its primary environment is still unknown. Generally, dried infant milk formula has been epidemiologically identified as the source of E. sakazakii. Sunsik (a powdered mixture of roasted grains and other foodstuffs) is widely consumed in Korea as a side dish or energy supplement. Sunsik is consumed without heat treatment; thus, lacking an additional opportunity to inactivate foodborne pathogens. Therefore, its microbiological safety should be guaranteed. In this study, the prevalence of E. sakazakii was monitored in 23 different sunsik component flours, using FDA recommended methods; but E. sakazakii medium (Neogen) and Chromogenic E. sakazakii medium (Oxoid) were used as the selective media. In total, presumptive E. sakazakii strains were isolated from 8 different sunsik powders. Subsequently, an API 20E test was conducted, and 15 strains from 5 different sunsik flours (sea tangle, brown rice, non-glutinous rice, cheonggukjang, dried anchovy) were confirmed as E. sakazakii. Fifteen strains were again confirmed by PCR amplification, using three different primer sets (tDNA sequence, ITS sequence, 16S rRNA sequence), and compared to ATCC strains (12868, 29004, 29544, 51329). They were once again confirmed by their enzyme production profiles using an API ZYM kit. Finally, RAPD (random amplified polymorphic DNA)-genotyping was carried out as a monitoring tool to determine the contamination route of E. sakazakii during processing.
Hepatic Protective Effect and Single-dose Toxicity Study of Water Extract of Cordyceps militaris Grown upon Protaetia dreujtarsis
Jo, Wol-Soon ; Nam, Byung-Hyouk ; Oh, Su-Jung ; Choi, Yoo-Jin ; Kang, Eun-Young ; Hong, Sook-Hee ; Lee, Sang-Ho ; Jeong, Min-Ho ;
Korean Journal of Food Science and Technology, volume 40, issue 1, 2008, Pages 106~110
This study was designed to evaluate the single dose toxicity and the protective effect of water extract of Cordyceps militaris grown upon Protaetia dreujtarsis (CMPD extract) on liver damage on carbon tetrachloride (
)- induced acute hepatotoxicity in Sprague-Dawley (SD) rats. The CMPD extract was once administered orally to both sexes of rats at dose of 2,000, 1,000 and 500 mg/kg body weight, the recommended maximum limit dose for acute toxicity. Neither significant toxic signs nor death was observed during the observation period. These results indicate that
(lethal dose of 50%) of CMPD extract is greater than 2,000 mg/kg body weight in SD rats. To investigate also the effect of hepatoprotection of CMPD extract, SD rats were orally treated with CMPD extract (50, 25 and 12.5 mg/kg body weight) or silymarin (25 mg/kg body weight) before and after administration of
(2 mL/kg body weight, 20%
in olive oil). Treatment with CMPD extract or silymarin could decrease the GPT (glutamic-pyruvic transaminase) and GOT (glutamic-oxaloacetic transaminase) levels in serum when compared with
-treated group. Therefore, the results of this study show that CMPD extract can be proposed to protect the liver against
-induced hepatic damage in rats.
Adsorption Isotherms of 2-deoxyuridine (dUrd) and 2-deoxycytidine (dCyd) by Static Method
Lee, Kwang-Jin ; Lee, Sang-Hoon ; Row, Kyung-Ho ; Um, Byung-Hun ;
Korean Journal of Food Science and Technology, volume 40, issue 1, 2008, Pages 111~114
Adsorption isotherm with the most fundamental information related to chromatography process is obtained experimentally. The adsorption isotherm of 2-deoxyuridine (dUrd) and 2-deoxycytidine (dCyd) with
, static method was adopted in RP-HPLC. The concentrations of mobile and stationary phases were measured with different initial concentrations of dUrd and dCyd, 1, 3, 5, 7, 10 mg/mL, respectively. The adsorption isotherm data were applied by Freundlich, Langmuir, Sips, and Radke-Prausnitz model equations. As a result of the regression analysis, standard error between adsorption isotherm of dUrd and Radke-Prausnitz equation was very low, and adsorption isotherm of dCyd was in an agreement with Sips equation very well.
Preparation of Nano-liposome by Sonication and Pressure
Lee, Jung-Min ; Cho, Yong-Jin ; Park, Dong-Joon ; Ko, Sung-Ho ; Lee, Seung-Cheol ;
Korean Journal of Food Science and Technology, volume 40, issue 1, 2008, Pages 115~117
Liposomes are artificial membranes prepared by phospholipid. In this study, liposomes were prepared by dehydration-rehydration method, and then nano-sized by sonication and pressure. The sizes of the prepared multilamellar vesicles (MLV) were greater than 10 μm. Sonication with a tip-type sonifier or pressurization with a French press on MLV were carried out to reduce size. Sonication with an output of 112.5 W for 10 min on MLV resulted in sizes less than 450 nm. French press with 6,000 psi of pressure was able to manufacture liposomes of approximately 100 nm uniformly. Also, the sonication or pressure clarified the color of the liposome solutions. The results indicate that sonication and pressure via French press can be applied to obtain nano-sized liposomes.
Application of Functional Carbohydrates as a Substitute for Inorganic Polyphosphate in Pork Meat Processing
Park, Ki-Soo ; Choi, Yang-Il ; Lee, Sang-Hwa ; Kim, Chong-Hee ; Auh, Joong-Hyuck ;
Korean Journal of Food Science and Technology, volume 40, issue 1, 2008, Pages 118~121
-carrageenan, alginic acid and chitosan were applied to pork as a model system, and evaluated as a substitute for inorganic polyphosphate, which is one of the essential additives in conventional meat processing. The tested materials did not alter the fat content or pH of the pork meat; however, they did affect water holding capacity and cooking loss significantly. The pork with added guar gum and
-carrageenan exhibited lower cooking loss than the pork with added polyphosphate. Also, theses materials showed no negative coloring effect within the pork meat blends, which suggest the possibility for their application in final products. In addition, the pork processed with guar gum showed a similar emulsion stability to that with polyphosphate. Overall, guar gum and
-carrageenan were confirmed as possible substitutes for inorganic polyphosphate.