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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 8, Issue 4 - Dec 1976
Volume 8, Issue 3 - Sep 1976
Volume 8, Issue 2 - Jun 1976
Volume 8, Issue 1 - Mar 1976
Selecting the target year
Studies on the Milling, Quality and Storage of Tongil Rice Part I. Milling Condition and Change of Constituent of Rice
Chung, Dong-Hyo ; Kyung, Moon-Hyun ; Kong, Joon-Sup ; Kim, Hi-Kap ;
Korean Journal of Food Science and Technology, volume 8, issue 1, 1976, Pages 1~5
1. In the milling process of Tongil rice (brown rice), the milling rate was remarkable at 960 rpm. (rotation per minute), roller mesh of 36 and opening rate of 90%, but the milling ability was found to be best at 1050 rpm., roller mesh of 40 and at opening rate of 100%. 2. The protein content of Tongil rice was 1% higher than the other existing variety. 3. The contents of protein, ash, fiber, vitamin
varied significantly according to the milling degrees. As an example, at the milling degree of 70%, it was possible to reduce the losses of more than 10% in protein, of more than 30% in vitamin
, of more than 20% in vitamin
, as compared to the percentage losses obtained at the milling degree of 100%.
Studies on the Thermoduric Bacteria in Raw Milk and Dairy Products Part I. Distribution of Thermoduric Bacteria in Raw Milk and City Milk
Choi, Byung-Kyu ;
Korean Journal of Food Science and Technology, volume 8, issue 1, 1976, Pages 6~11
1. Three hundred and thirty three strains of thermoduric bacteria from raw milk, H.T.S.T. sterilized milk and U.H.T. sterilized milk in the market were isolated after heat treatment at
for 30 minutes. 2. By microscopical and physiological examination, including the tests for proteolysis and lipolysis, the isolates were identified as 125 strains of Bacillus stearothermophilus, 69 strains as Bacillus coagulans, 57 strains as Bacillus subtilis, 76 strains as Bacillus cereus and 3 strains as Lactobacillus thermophilus. 3. The susceptibility of the selected thermoduric strains to heat, the vegetative cells of some strains in skim milk survived the heat treatment at
for 30 minutes or
for 20 minutes but not survived at
for 10 minutes.
The Effect of Korean Soysauce and Soypaste Making on Soybean Protein Quality Part I. Chemical Changes During Meju Making
Lee, Cherl-Ho ;
Korean Journal of Food Science and Technology, volume 8, issue 1, 1976, Pages 12~18
Fermented soybean Mejus were prepared in the laboratory with varying lengths of fermentation and the changes in the Chemical composition during the Meju making were determined. The moisture of cooked soybean was gradually evaporated during the Meju fermentation, and after 2 months of fermentation the water level reached to the level of the raw soybean. The concentrations of crude fat, crude protein and ash of the dry matter of soybean did not change considerably during soaking, cooking and Meju fermentation of up to 3 months, whereas carbohyrates decreased significantly during soaking and Meju fermentation. The percentage retention of the nutrients were 58% for carbohydrates and 93% for crude fat and crude protein. The nitrogen solubility of soybean decreased drastically during cooking, from 79% to 21%, while Meju fermentation increased it to approximately 30% in the first week and this level remained constant for the duration of the fermentation. The concentration of free amino nitrogen in total nitrogen of soybean decreased during cooking, from 7% to 3%, but fermentation of Meju liberated it to the level of raw soybean. The concentration of free amino-nitrogen in the total-N of soybean was increased by cooking and further increased during Meju fermentation. The amino acid pattern of soybean did not change significantly during soaking, cooking and the Meju fermentation up to 3 months. Serine and the basic amino acids, lysine, arginine and histidine, decreased to the range
of the raw soybean during the first month of Meju fermentation and thereafter remained almost constant. The total amino acid per 16g nitrogen was 99 g incooked soybean and 93 g in 1 month Meju, indicating a 6% reduction.
The Effect of Korean Soysauce and Soypaste Making on Soybean Protein Quality Part II. Chemical Changes During Meju-brine Ripening
Lee, Cherl-Ho ;
Korean Journal of Food Science and Technology, volume 8, issue 1, 1976, Pages 19~32
The laboratory Mejus as well as home-made Meju and improved Meju received from Korea were ripened in the brine for up to 8 months and the changes is the chemical composition during the process were determined and the differences between the types of Meju were compared. On the basis of the amino acid pattern, the changes in the protein quality of soybean during the process was evaluated. No significant changes in the general chemical composition of Meju were noticed during the ripening for 8 months. However, the nitrogen solubility of Meju increased for
during 8 month ripening of the Meju-brine mixture. The concentration of free amino-N to the total-N increased from
in Meju to
in the 8month ripened mixture. The concentration of amino-N to the total-N increased from
in Meju to
in the 8month ripened mixture and the changes varied with the type of Meju used. Remarkable changes in the amino acid pattern of soybean were occured during the ripening process. The concentration of methionine decreased to the half of original Meju during the first month of ripening. Arginine and histidine were destroyed rapidly by the ripening longer than 1 month. A considerable amount of ornithine was synthesized during the ripening. The amino acid pattern of Meju did change drastically during the ripening longer than 3 months and the changes varied with the type of Meju. The retention of the nutrients in soybean during 8 month ripening of the laboratory 3 month Meju in the brine was 49% for carbohydrates, 107% for crude fat, 93% for crude protein and 74% for the total amino acid. Histidine, arginine and methionine and 74% for the total amino acid. Histidine, arginine and methionine were the most damaged during the process, retaining only 25%, 27% and 49% of the contents in raw soybean, respectively, whereas lysine retained 79%. By the separation of the 8 month ripened mixture, approximately 60% of crude protein, all of crude fat and 80% of carbohydrates in the mixture were retained in soypaste. Soypaste contained higher concentrations of amino acids per 16gN compared to soysauce, except for lysine. The most limiting amino acid of the protein was the S-containing amino acids in all cases studied, whereas the second limiting amino acid varied from valine in soybean to threonine in most of Mejus and the brine mixtures, lysine in most of soypastes and tryptophan in some of soysauces. According to the protein quality evaluation made by the reference of the FAO provisional pattern of amino acid, the chemical score of raw soybean was 82, which was reduced to 77 by cooking and further reduced to
by Meju fermentation. At the eighth month of ripening the chemical score of the Meju-brine mixtures were reduced to
. After the separation, the chemical score of soypaste ranged from 60 to 71, whereas that of soysauce varied from 45 to 57. Generally, the products made from improved Meju recorded the highest score, whereas those made from homemade Meju showed the poorest protein quality. The essential amino acid index(EAAI) of the samples was similar to the chemical score, but it appeared to fit the overall changes in the amino acid pattern during the process better than the chemical score.
Studies on the Lipolytic Enzyme of Molds Part II. Cultural condition of Rhizopus japonicus
Chung, Man-Jae ;
Korean Journal of Food Science and Technology, volume 8, issue 1, 1976, Pages 33~41
These experiment were conducted to investigate the cultural condition of the lipase production by Rhizopus japonicus. The results obtained were as follows: 1. Soybean meal and ammonium sulfate were the most effective in the lipase production as organic and inorganic nitrogen sources, respectively. 2. The lipase production was strongly inhibited, when added as carbon sources xylose, glucose, fructose, galactose, maltose, soluble starch, and dextrin causing the lowering of pH of the medium during culture. Sucrose did not inhibit the lipase production, but not caused any effect when added. 3.
as phosphate salt and
as magnesium salt were the most effective in the lipase production. 4. The addition of olive oil, soybean oil, and coconut oil respectively increased the enzyme production and especially 1% olive oil increased it by 50%. 5. The enzyme production increased slightly on the addition of yeast extract to
. 6. The optimum composition of the medium for the lipase production by Rhizopus japonicus was in the composition of soybean meal 2%;
0.05%; yeast extract 0.05%; olive oil 1%. The maximum production of the lipase was attained by the incubation far 48hrs under the optimum incubation condition.
Studies on the Properties of Barley and Naked Barley Starch Part II. On the Gelatinization Temperature and Alkali Number of Starch
Kim, Yong-Hui ; Kim, Hyong-Soo ;
Korean Journal of Food Science and Technology, volume 8, issue 1, 1976, Pages 42~46
In order to compare the quality of starches, isolated from the various barley and naked barley species, the gelatinization-temperature and alkali number were determined for 11 species of barley and 13 species of naked barley. The results are as follows; 1. Gelatinizations start at
and complete at
in range. Average gelatinization temperature of the starches from naked barley showed
lower than those from barley while small differences were observed between species for both barleys. 2. Alkali number varies between 8.0 to 9.5. No significant changes of alkali number were observed between both barleys (8.8 for naked barley and 8.7 for barley in average).
Effect of Aflatoxin on the Growth of Bacillus megaterium
Choi, Eon-Ho ; Lee, Kwan-Young ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 8, issue 1, 1976, Pages 47~52
Growth inhibition and morphological alteration of Bacillus megaterium NRRL B-1368 in aflatoxin-containing TGY liquid media and its growth restoration in normal media were investigated. Crude aflatoxins
at concentrations of more than
inhibited the growth of the microorganism and prevented the formation of septum, resulting in abnormal elongation and disturbance of cell division. The aberrant cells, however, grew normally by septum formation and cell division upon returning to aflatoxin-free culture media. It was, therefore, assumed that aflatoxin affects the function of mesosome related to septum formation in bacteria.
A Study on the Acute Toxicity of AF-2
Park, Young-Ran ; Lee, Yul ; Sung, Nak-Eung ;
Korean Journal of Food Science and Technology, volume 8, issue 1, 1976, Pages 53~60
This study was undertaken to investigate the toxic effect of AF-2, 2-(2-furyl)-3-(5-nitro-2-furyl) acrylamide, in the diet of rats (Splague Dowley) for 4 weeks. Comparisons were made of weight gains, organ weights and the cholesterol, phospholipid and triglyceride content of the blood serum and liver tissue. Rats were divided into three groups, a control group which was fed on a standard diet and two groups were fed with 0.04% (group I) and 0.2% (group II) of AF-2. Male rats weighing 370-410 g, female rats weighing 240-250 g were used in this experiment and each group was composed of 24 Albino rats. The results were as follows. 1. Comparisons of weight gains, control and experimental groups did not show significant differences. 2. An examination of organ weights, liver weights of experimental groups showed higher than that of the control group. 3. In the lipid content of blood serum, phospholipid contents of experimental groups were lower than that of the control, while cholesterol and triglyceride content of experimental groups were higher than that of the control. 4. In the lipid content of liver tissue, phospholipid and triglyceride content of experimental groups did not show considerable changes, but cholesterol content was increased in proportion to AF-2 content. From these results, the authors could observe the significant changes in weight gains of liver and cholesterol content after feeding. It is concluded that the toxic effect of group II showed higher than that of group I and AF-2 had a toxic effect on rat liver to a certain extent.