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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Korean Journal of Food Science and Technology
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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
Trends in Development and Marketing of Degradable Plastics
You, Young-Sun ; So, Kyu-Ho ; Chung, Myong-Soo ;
Korean Journal of Food Science and Technology, volume 40, issue 4, 2008, Pages 365~374
Plastics are comparatively new polymeric materials that are manufactured by chemical synthesis, making them different from natural materials such as wood, paper, stone, metal, and glass. Due to a wide range of properties, including processing capabilities and duration, plastics have become rapidly ubiquitous, being used in all industries, and have improved our quality of life. However, it is true that plastics cause environmental contamination problems that have become important social issues, such as environmental hormone leakage due to incineration or reclamation, difficulty in securing reclamation sites, and deadly poisonous dioxin generated by the incomplete incineration of waste plastic materials. To solve these problems, it is urgent to develop and commercialize degradable plastics that can be stably and conveniently used just as general plastics, and that are easily decomposed by sunlight, soil microbes, and heat generated from reclaimed land after use. This review presents recent worldwide trends in the development and marketing of environmentally degradable plastics.
Development of a Simultaneous Analysis Method for Disapproved Coloring Agents in Foods Using HPLC
Kim, Cheon-Hoe ; Lee, Min-Jae ; Kim, Keoung-Ok ; Lee, Hyoun-Young ; Yang, Joo-Hong ; Heo, Seok ; Park, Jong-Seok ; Jang, Yeong-Mi ; Kim, Hee-Yun ;
Korean Journal of Food Science and Technology, volume 40, issue 4, 2008, Pages 375~381
This study developed the simultaneous analysis method for efficient safety controls of import food of Orange II, Rhodamine B, Para Red, and Sudan dye I-IV among disapproved coloring agents that use is prohibited in foods. The analysis method was developed according to the sample pre-treatment and HPLC conditions, and a documentary survey was used to establish the detection limit of the method, followed by effectiveness verification and recovery percentage examinations. Recovery percentage examination for 26 products resulted Orange II displayed recovery percentage of 96.46-121.26%, Rhodamine B displayed recovery percentage of 70.86-106.53%, Para Red displayed recovery percentage of 97.00-116.86%, Sudan I displayed recovery percentage of 92.93-112.44%, Sudan II displayed recovery percentage of 96.63-115.10%, Sudan III displayed recovery percentage of 92.21-114.73%, Sudan IV displayed recovery percentage of 93.22-122.91%. Correlation coefficient of gradient of this analysis method exhibited more than 0.999, RSD exhibited fewer than 2 as 0.8-1.39%, exactitude exhibited more than 90%. At this time, detection limit and fixed quantity limit decided by each 0.1 mg/L, 0.3 mg/L.
Nutrient Components and Physicochemical Properties of New Domestic Potato Cultivars
Choi, Hee-Don ; Lee, Hae-Chang ; Kim, Sung-Soo ; Kim, Yun-Sook ; Lim, Hak-Tae ; Ryu, Gi-Hyung ;
Korean Journal of Food Science and Technology, volume 40, issue 4, 2008, Pages 382~388
This study examined the nutrient components and physicochemical properties of three new potato cultivars: Gui Valley, Bora Valley, and Gogu Valley, which were acquired from PotatoValley Ltd., and compared them to the Superior cultivar that is widely distributed in food markets. Amino acid, fatty acid, and mineral compositions, as well as total starch, reducing sugar, dietary fiber, vitamin C, and phenolic acid contents were measured. The gelatinization and pasting properties of the potatoes were evaluated using differential scanning calorimetry (DSC) and a rapid visco analyzer (RVA). The three new potato cultivars showed differences for various characteristics compared to the existing Superior cultivar. The Gui valley cultivar has a high potential for processing into items such as French fries or chips, due to its high starch content and low reducing sugar content. Bora valley showed an incredibly high phenolic acid contents, and Gogu valley contained high levels of dietary fiber, minerals, vitamin C, and essential amino acids. Overall, these cultivars are expected to be highly valuable items for develpment and applications of functional food.
Influence of Onion (Allium cepa L.) on Genotoxic Heterocyclic Amine Formation and Overall Mutagenicity in Fried Hamburger Patty
Lee, Jae-Hwan ; Kim, Dong-Hyuk ; Shin, Han-Seung ;
Korean Journal of Food Science and Technology, volume 40, issue 4, 2008, Pages 389~393
This study examined the effects of cooking temperature and onion (Allium cepa L.) tissue concentrate on heterocyclic amine (HCA) formation in fried ground beef patties. Various amounts of onion tissue (2.0, 5.0, and 10.0%, w/w) were added to the ground beef patties, which were then fried at two different temperatures (190 and
) for 10 min/side. The ground beef patties fried at
and containing 10.0% (w/w) onion showed a 51% decrease in mutagenicity, and formation of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine (PhIP) was reduced by 58% and 63%, respectively. For the patties fried at
, total mutagenicity decreased by 35% and 48% with the additions of 5.0 and 10.0% (w/w) onion, respectively, and PhIP formation was reduced 50, 60, and 71% with the additions of 2.0, 5.0, and 10.0% (w/w) onion, respectively.
Skin Whitening and Skin Immune Activities of the Peptides Isolated from Crassostrea gigas by Ultrasonification Processes
Han, Jae-Gun ; Kim, Hyo-Sung ; Kwon, Min-Chul ; Kim, Jin-Chul ; Hwang, Bo-Young ; Lee, Hyeon-Yong ;
Korean Journal of Food Science and Technology, volume 40, issue 4, 2008, Pages 394~399
In this study, peptides were isolated from Crassostrea gigas using an ultrasonification process at
. The yield of the peptides was greater than 34%, and their cytotoxicity was found to be less than 22.8% against several cell lines that were treated with the extracts at a dose of 1.0 mg/mL. In addition, the tyrosinase inhibitory and melanin synthesis of the peptides isolated from Crassostrea gigas were also evaluated to determine if they could be used as a potential cosmetic agent. The peptides were found to significantly inhibit the melanin synthesis of the clone M-3 cell line by up to 62.7%. The inhibitory activities of the tyrosinase were observed 34.51% in ascorbic acid, 42.49% in extract with the ultrasonification at
and 35.37% in
extract at 1.0 mg/mL concentration, respectively. Finally, when samples were treated with the peptide extracts at a concentration of 0.6 mg/mL, PGE2 expression was significantly decreased. Taken together, these results indicate that Crassostrea gigas may be a source of cosmetic agents capable of improving physiological hyperpigmenting and immuno-modulating skin disorders.
Effect of Starter Cultures on the Fermentative
Baek, Lag-Min ; Park, La-Young ; Park, Kuem-Soon ; Lee, Shin-Ho ;
Korean Journal of Food Science and Technology, volume 40, issue 4, 2008, Pages 400~405
The effects of different starter cultures on the fermentative characteristics of cheonggukjang were examined by using three Bacillus strains. The strains included Bacillus subtilis KCTC 1021 as a control, Bacillus sp. Kn-10 (Kn-10) isolated from a commercial cheonggukjang, and Bacillus sp. B-59 (B-59) isolated from rice straw. There were no significant differences in pH or viable cells among the different cheonggukjang samples during fennentation for 72 hr at
. However, the sample prepared with B-59 had higher slime content and protease activity than the controls and Kn-10 samples. DPPH free radical scavenging activity was higher in the B-59 sample and lower in the control and Kn-10 samples when compared to steamed soybeans after fermentation for 72 hr at
. The total amino acid contents the cheonggukjangs were 34869.98 mg% (B-59), 34481.89 mg% (control), and 31791.09 mg% (Kn-10). Glutamic acid and lysine contents were higher in the B-59 sample than in the control. Finally, the cheonggukjang fermented using the B-59 strain had improved sensory qualities such as color, taste, texture, and overall acceptability compared to the control and Kn-10 samples.
Selection of Microorganisms and Optimization of Manufacture Process for Cheonggukjang
Hwang, Hyun-Ae ; Lee, Nam-Kuen ; Cho, Il-Jae ; Hahm, Young-Tae ; Kwon, Ki-Ok ; Kim, Byung-Yong ;
Korean Journal of Food Science and Technology, volume 40, issue 4, 2008, Pages 406~411
This study was conducted to examine the quality enhancement of fermented soybean pastes (cheonggukjang) using microorganisms with high enzyme activities and proper experimental design. The microorganisms for soybean paste fermentation were selected from a specific area of Gyeonggi and were idenlified by 16S rDNA sequence analysis. To prepare the cheonggukjang, an optimum mixing ratio of selected microorganisms was determined using contour plots and numerical optimization methods. A total of 39 microorganisms were isolated from the soybean paste, consisting primarily of Bacillus subtilis and Bacillus licheniformis, and no mold was found. Three microorganisms showing high enzyme activities were selected and used to formulate an optimum mixing ratio for cheonggukjang preparation. Based on levels of amino-nitrogen, ammonium-nitrogen, antioxidant activity values, and sensory preference results, the optimum mixing ratio of 50% of Bacillus sp. SC-1 and 50% SC-3 was suggested for the manufacture of high quality of cheonggukjang.
Quality Characteristics of Sponge Cake Supplemented with Soy Fiber Flour
Park, Ji-Young ; Park, Young-Seo ; Chang, Hak-Gil ;
Korean Journal of Food Science and Technology, volume 40, issue 4, 2008, Pages 412~418
The replacement of wheat flour with 4 to 24% soy fiber FIBRIM(R)1450 was evaluated to determine its effect on the properties of sponge cake. The volume and specific loaf volume decreased as the amount of soy fiber increased. In addition, the protein content and water holding capacity (WHC) were negatively correlated with the specific gravity of batter and the specific loaf volume of sponge cake, whereas there was no correlation between the mixograph characteristics and specific loaf volume of sponge cake in response to the addition of soy fiber. Furthermore, the symmetry and uniformity indices were not influenced by the addition of soy fiber. However, the L values of sponge cake crust and crumb decreased with increasing amounts of soy fiber, whereas a and b values were not affected. Additionally, the hardness, gumminess, and chewiness of the sponge cake all showed positive correlations with the protein content, sedimentation value, WHC and alkaline water retention capacity. Finally, the results of sensory evaluation indicated that external and internal colors, grain, texture, and flavor were not influenced by the addition of soy fiber, but that supplementation with over 20% soy fiber resulted in a slight decrease in taste and overall acceptability.
Calcium Absorption and Growth Characteristics of Agrocybe cylindracea Mycelia in Submerged Culture
Park, Shin ; Gong, Ji-Won ; Lee, Kyoung-Seok ;
Korean Journal of Food Science and Technology, volume 40, issue 4, 2008, Pages 419~423
The present study examined the effects of different calcium (Ca) sources and concentrations on the growth and Ca absorption of Agrocybe cylindracea mycelia grown in submerged cultures. The dry weights of the mycelia were not significantly different (significance level of 5%) according to the type of Ca added, and increased with increasing Ca concentration until 500 mg/L, and then decreased at concentrations of 1000 mg/L or greater. The Ca contents of groups were significantly different according to the various concentrations of the Ca source, in which the Ca content of the control group cultured without added Ca was 198.3 mg/kg, and in the treatment groups, Ca content increased to a minimum of 273.7 mg/kg (1.4 times) and a maximum of 67246.0 mg/kg (339.1 times) the Ca contents of the groups generally increased with increasing Ca concentration. According to the number of culture days, growth rates were highest during days 8 through 12, and remained relatively high until day 16. In addition, Ca contents per unit dry weight were higher in young mycelia with a shorter culture period than in mature mycelia with a longer culture period. According to pH, the most active growth and highest Ca content occurred in MCM liquid medium at pH 7.0. In conclusion, in order to produce Agrocybe cylindracea mycelia with high Ca content, it is considered most efficient to culture them in MCM liquid medium without a pH adjustment and containing 1,000 mg/L of Ca-lactate, which is commonly used as a Ca additive in food, as well as to use mycelia between 12-16 days of culturing.
The Acid-resistant Characteristic of Organic Acid Tolerance Mutant of Leuconostoc paramesenteroides
Kim, Young-Hwan ; Kim, Hee-Zoong ; Oh, Kyun-Sik ; Kim, Sun-Young ; Lee, Si-Kyung ; Kang, Sang-Mo ;
Korean Journal of Food Science and Technology, volume 40, issue 4, 2008, Pages 424~429
To investigate the acid tolerance characteristics of the acid-resistant mutant, Leuconostoc paramesenteroides P-200, as a kimchi starter, this study examine proton permeability, ATPase activity, glycolysis activity,
release, and membrane fatty acid composition, and compared the data to that of its wild-type, L. paramesenteroides LP-W. In the proton permeability experiment, the LP-W and P-200 strains' average maximum half-time
values for pH equilibration through the cell membrane were approximately 5.7 and 9.3 min in 150mM KCl solution, and 4.2 and 8.3 min in 3% NaCl solution, respectively. Their values and pH levels for maximal specific ATPase activity showed that P-200 had greater activity than LPW. And the results of pH-dependent glycolysis activity showed that P-200 had greater activity than LP-W. Furthermore, after 2 hr at pH 4.0, LP-W and P-200 had percent magnesium release values of approximately 12% and 34%, respectively. A comparison of their membrane fatty acid compositions indicated that C18 and cyclo-C19 were the major different fatty acids between the two strains, and their contents of C18 and cyclo-C19 were 2.5% and not detected, respectively, in LP-W, and 6.4% and 11.4%, respectively, in P-200. These results indicate that the P-200 strain has significantly improved acid tolerance as compared to its wild type, LP-W.
Chemical Analysis and Sensory Evaluation of Commercial Red Wines in Korea
Yoo, Ki-Seon ; Kim, Ji-Sun ; Jin, Qing ; Moon, Jin-Seok ; Kim, Myoung-Dong ; Han, Nam-Soo ;
Korean Journal of Food Science and Technology, volume 40, issue 4, 2008, Pages 430~435
The sensory characteristics of imported (two dry, two sweet, and one medium dry wines) and domestic (one sweet wine) red wine were evaluated by 250 panels. The preferences of aroma, color, sweetness, tartness, astringency, and overall acceptability were determined by 5-point just-about-right scale. Among six wines, B sample obtained the highest mean overall acceptability score of 3.67 and its chemical and sensory characteristics were as follow: cherry or strawberry aroma, 9.4 brix, 3.7% of sugar content, pH 3.5, 10% of ethanol, 0.14% of tannin, 5.74 mg/mL of total organic acids, and color of
. These results revealed that Korean consumers generally prefer sweet taste to dry one, flat taste to bitter one, and fruity aroma to others. Panels preferred a red wine containing high sugar content of
. On the other hand, panels showed low preference to the wine containing tannin above 0.16%. However, these general trends were slightly varied depending on their ages and consuming frequencies.
The Effect of Hydroxyproline and Pro-Hyp Dipeptide on UV-damaged Skin of Hairless Mice
Lee, Ji-Hae ; Seo, Jeong-Hye ; Park, Young-Ho ; Kim, Wan-Gi ; Lim, Kyung-Min ; Lee, Sang-Jun ;
Korean Journal of Food Science and Technology, volume 40, issue 4, 2008, Pages 436~442
Hydroxyproline and Pro-Hyp dipeptide are the digestive products of collagen hydrolysate called collagen peptide. Some suggested that collagen peptides could improve aged or damaged skins, however, the effects of collagen peptides on the skin have not been known. In this study, we investigated the effects of digestive products of collagen peptides, hydroxyproline and Pro-Hyp dipeptide on skin quality using the UV-damaged dorsal skin of hairless mouse as a model system. Female SKH hairless mice were pre-irradiated with UV for 7 weeks, and then hydroxyproline, Pro-Hyp dipeptide were orally administered for 7 weeks with UV irradiation. Wrinkle formation (by replica image), skin elasticity, barrier status (by TEWL, transepidermal water loss), epidermis thickness, and biophysical changes in the stratum comeum (by hematoxylin & eosin staining) were examined. With the oral peptide treatment, effects such as skin barrier maintenance, anti-skin thickening, and recovery of the stratum corneum were observed. These results indicate that oral intake of collagen peptides may have beneficial effects on damaged skin cells.
Physiological Activity and Antioxidative Effects of Aged Black Garlic (Allium sativum L.) Extract
Jang, Eun-Kyung ; Seo, Ji-Hyun ; Lee, Sam-Pin ;
Korean Journal of Food Science and Technology, volume 40, issue 4, 2008, Pages 443~448
In this study, black garlic was produced by aging under high temperature
and high humidity (90% RH) conditions. Then, the physiological activity and antioxidative effects of its extract were compared to those of normal garlic extract. The black garlic extract had a 2.5-fold higher total polyphenol content than that of the normal garlic extract, showing levels of 10.0 mg/g and 3.7 mg/g, respectively. At the
concentration, the black garlic and normal garlic extracts had electron donating abilities of 101.9% and 12.9%, respectively. For their nitritescavenging effects, the normal garlic extract showed slightly higher scavenging activity than the black garlic extract at the 5 mg/mL concentration; whereas the black garlic extract had a slightly higher effect at concentrations above 20 mg/mL. In terms of their superoxide dismutase activities, the black garlic extract showed a 10-fold higher activity as compared to the normal garlic extract at the 20 mg/mL concentration. Furthermore, at 50 mg/mL, the angiotensin converting enzyme inhibitory effects of the normal garlic and black garlic extracts were approximately 52.7% and 88.8%, respectively. These results indicate that the antioxidant activity and ACE inhibitory effects of the black garlic extract were greater than those of the normal garlic extract.
Effect of Bulnesia sarmienti Single and Complex Extracts on Serum Lipid and Body Fat in Rats Fed High-fat Diet
Park, Chang-Ho ; Kim, Dae-Ik ; Jung, Hee-Kyoung ; Lee, Gee-Dong ; Kim, Kil-Soo ; Hong, Joo-Heon ;
Korean Journal of Food Science and Technology, volume 40, issue 4, 2008, Pages 449~454
This research examined whether feeding single extracts or complex extracts of Bulnesia sarmienti, together with a high fat diet, could improve serum lipid levels and reduce fat mass in rats. Test groups were fed the extracts, combined with a high fat diet, for eight weeks, and subdivided into seven groups: normal, control, and five treatment groups (BS: B. sarmienti extracts; BS-S: B. sarmienti and Salvia miltiorrhiza Bunge extracts; BS-M: B. sarmienti and Morus alba Linne extracts; BS-SM1: B. sarmienti, Salvia miltiorrhiza Bunge and Morus alba Linne extracts; and BS-SM2: BS-SM1 extracts at a 2-fold concentration). After feeding the test substance for 8 weeks, no significant differences were found for food intake, water intake, change in body weight, or food efficiency ratios (FER) among the groups. However, serum LDL-cholesterol had increased by 14.1% in the BS-S group. When compared with the control group, total cholesterol levels in the BS, BS-S, BS-M, BS-SM1, and BS-SM2 groups were reduced by 36.0, 14.5, 40.4, 17.5, and 22.5%, respectively, with the greatest change shown in the BS-M group. In terms of triglycerides, levels in BS, BS-S, BS-M, BS-SM1, and BS-SM2 had decreased by 41.9, 8.5, 62.3, 17.7, and 14.5%, respectively. Compared to the control group, the BS group showed a significant decrease in fat mass. In conclusion, the BS and BS-M groups showed significant effects with respect to improved serum lipid profiles and body fat mass when they were fed a high fat diet in combination with the respective extracts.
Effect of Bulnesia sarmienti Ethanol Extract on Plasma Levels of Glucose and Lipid in Streptozotocin Induced Diabetic Rats
Park, Chang-Ho ; Kim, Dae-Ik ; Shin, Eun-Ji ; Lee, Gee-Dong ; Kim, Jung-Ok ; Kim, Kil-Soo ; Hong, Joo-Heon ;
Korean Journal of Food Science and Technology, volume 40, issue 4, 2008, Pages 455~459
This study examined the effects of Bulnesia sarmienti ethanol extract on lipid metabolism in streptozotocin (STZ)-induced diabetic rats. Sprague Dawley rats were induced with diabetes mellitus by injecting STZ (45 mg/kg) into the tail vein, and were then divided into 5 groups: normal, STZ-control, and three experimental diabetic groups. The rats were fed a basal diet along with B. sarmienti ethanol extract for 8 weeks. According to the results, after 8 weeks of consuming the experimental diets, the body weights and food efficiency ratios of the B. sarmienti ethanol extract-fed groups were not different from those of the control group. However, the concentrations of plasma total-cholesterol, LDL-cholesterol, and triglycerides were significantly lower in the B. sarmienti ethanol extract groups as compared to those of the control group. Although a blood glucose control effect was not observed after the eight weeks of B. sarmienti ethanol extract treatment in this type-l diabetes model, it was discovered that the experimental diets were highly effective at lowering levels of serum lipids, including triglycerides, total-cholesterol, and LDL-cholesterol.
Quality Evaluation of Minimally Processed Lettuce (Lactuca sativa L.) According to Degree of Head Formation
Youn, Aye-Ree ; Kwon, Ki-Hyun ; Kim, Byeong-Sam ; Cha, Hwan-Soo ;
Korean Journal of Food Science and Technology, volume 40, issue 4, 2008, Pages 460~465
This study examined the effect of head formation on the quality maintenance of minimally processed lettuce (Lactuca sativa L.) samples. The fresh-cut lettuce samples were packed in
cm polypropylene+polyethylene terephthalate tray, and were then stored at
for up to 8 days. According to the results, the sample with 100% head formation had lower sugar, minerals (Ca, Na, Fe, Mg, K), and chlorophyll contents compared to the sample with 70% head formation. The 70% head formed lettuce had higher vitamin C content at 3.30 mg/100 g, whereas the 85% and 100% formed samples had lower levels of 2.61 and 2.10 mg/100 g, respectively. The polyphenol oxidase (PPO) activity of the 70% formed lettuce was 240 unit/g, while the 100% formed sample had almost 2-fold higher activity. However, the 100% formed lettuce had greater firmness than all other samples. Overall, among the fresh-cut lettuces, the sample with 70% head formation showed more positive effects in terms of quality maintenance.
Effect of Hot-air Drying Temperature on Volatile Compounds in Chrysanthemum boreale M. Flowers
Bae, Sung-Mun ; Lee, Seung-Cheol ;
Korean Journal of Food Science and Technology, volume 40, issue 4, 2008, Pages 466~469
This study examined the effect of drying temperature on the qualitative properties of Chrysanthemum boreale M. flowers. The flower samples were dried in a hot air dryer at
, respectively, to attain a
moisture content. The time required to reach the target moisture content was 8.5-69 hr, and there was a very high negative correlation between log (spending time) and temperature. The Hunter color L- and b-values of the flowers were decreased with increasing drying temperature, whereas the a-value was increased. The volatile compounds contained in the dried flowers were determined by a solid-phase microextraction method. Twelve primary volatile compounds were detected and then quantified based on the GC chromatograms of the samples. The total contents of volatile compounds were increased with increasing drying temperature, and germacrene D and camphor were the main compounds in all samples.
Molecular Weight and Structural Changes of Enzymatic Hydrolysate from Bombyx mori Fibroin
Yeo, Joo-Hong ; Park, Kyung-Ho ; Lee, Kwang-Gill ; Woo, Soon-Ok ; Kweon, Hae-Yong ; Han, Sang-Mi ; Lee, Heui-Sam ; Lee, Jin-Ah ; Lee, In-Seok ; Cho, Yun-Hi ;
Korean Journal of Food Science and Technology, volume 40, issue 4, 2008, Pages 470~473
This study examined the enzymatic digestion, average molecular weight distribution and structural changes of Bombyx mori silk gland fibroin using gel penneation chromatography and nuclear magnetic resonance methods. The pure-separation of calcium chloride-treated fibroin hydrolysates was carried out by gel filtration chromatography. Also, the effects of fibroin's enzymatic hydrolysis were investigated using an edible enzyme. The average molecular weight of three hydrolysate samples (silk gland fibroin (SF), SF-calcium chloride (SFC), and SFC-enzyme) were measured to compare their characteristics. The molecular weights of SF, SFC, and SFC-enzyme were approximately 108,000, 65,000, and 1,000 Da, respectively. Finally, we determined the structural characteristic changes of the different enzymatically digested samples by
nuclear magnetic resonance methods. For the enzymatically digested fibroin, the glycine
resonance indicated that the amino acid was dramatically changed and/or separated out; however, this was not shown for the normal Bombyx mori silk gland fibroin.
Effects of HPMC, MC, and Sodium Alginate on Rheological Properties of Flour Dough
Kim, Mi-Young ; Yun, Mi-Sug ; Lee, Jeong-Hoon ; Lee, Si-Kyung ;
Korean Journal of Food Science and Technology, volume 40, issue 4, 2008, Pages 474~478
This study was carried out to evaluate the rheology of flour doughs containing 0.5% of hydroxypropylmethyl-cellulose (HPMC), methylcellulose (MC), and sodium alginate (SA), respectively. Farinograms, alveograms, a rapid visco analyzer (RVA), and rheofermentometer were employed in the analysis. According to the farinogram tests, the hydrocolloid additions caused changes in water absorption, dough development time, stability, and breakdown. The dough containing HPMC had the highest water absorption at
. The HPMC dough also had the longest development time (
min), stability (
min), and breakdown (
min). From the alveogram tests, P, G, and PIL values increased, whereas the L value decreased. The W values of the HPMC and SA doughs were increased, but that of the MC dough was decreased. According to the RVA results, the HPMC and SA doughs had reduced initial pasting temperatures whereas that of the MC dough was increased, but the difference was not significant. The peak viscosity of the MC dough also increased. Furthermore, all the doughs had increased breakdown times and decreases in final viscosity and setback. In the rheofermentometer tests, the HPMC dough presented the highest
, and the SA dough had the largest total volume.
Reappraisal of Stimulatory Effect of Garlic on Kimchi Fermentation
Lee, Joo-Young ; Choi, Mi-Kyung ; Kyung, Kyu-Hang ;
Korean Journal of Food Science and Technology, volume 40, issue 4, 2008, Pages 479~484
There have been contradictory reports concerning the role of garlic on kimchi fermentation; therefore, in this study, the stimulatory effect of garlic on the fermentation of kimchi was reappraised. In this study, fermentation of kimchi prepared using spring Chinese cabbage was stimulated by the addition of garlic, but kimchi prepared using autumn Chinese cabbage was not. In addition, the results of this study revealed that the fermentation of kimchi prepared using spring Chinese cabbage was found to be stimulated by glucose, yeast extract, peptone, and secondary ingredients of kimchi, but the fermentation of kimchi prepared using autumn Chinese cabbage was not stimulated by these ingredients. Taken together, these results indicate that general nutrients in garlic stimulate the fermentation of kimchi by compensating for nutrients that are not found in spring Chinese cabbages. However, these findings do not indicate that certain specific substance(s) in garlic stimulate kimchi fermentation.