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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Journal of the Korean Society of Food Science and Nutrition
Journal Basic Information
Journal DOI :
The Korean Society of Food Science and Nutrition
Editor in Chief :
Volume & Issues
Volume 13, Issue 4 - Nov 1984
Volume 13, Issue 3 - Sep 1984
Volume 13, Issue 2 - Jun 1984
Volume 13, Issue 1 - Mar 1984
Selecting the target year
Changes in Mercury Content of Contaminated Vegetables by Cooking Method
Kim, Young-Hee ; Lim, Young-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 4, 1984, Pages 359~362
This experiment was carried out to determine the effect of cooking methods of boiling and frying on the removal of mercury from vegetables. Garand chrysanthemums and the leaves of young radishes contained 0.23 and 0.15 ppm of mercury, respectively. When they were boiled, the content of the mercury decreases to 78 percent in garland chrysanthemums and 73 per cent in radish leaves. When they were fried, the content of the mercury decreases to 69 percent in garland chrysanthemums and 60 percent in radish leaves. After the vegetables were exposed to 0.11 ppm of mercury dichloride for 2 hours, the raw garland chrysanthemums and the raw young radish leaves were contaminated with 6.65, 6.10 ppm of mercury, respectively. When the vegetables were boiled after this contamination, the mercury was dissolved and. melted out about 10.0%, however, when the vegetables were fried the mercury was dissolved and melted out about
. When the vegetables were exposed to 1.0 ppm of mercury dichloride, the raw garland chrysanthemums was contaminated with 10.79 ppm of mercury and the radish leaves 10.83 ppm of mercury. The mercury was dissolved and melted out about 10-20% and 10-30% when the vegetables were boiled and fried, respectively. From these results, it can be suggested that frying is more effective cooking method than boiling for the elimination of mercury from its contaminated foods.
Changes in Fatty Acid and Cholesterol Composition of Koran Styled Beef Broths (Gom-Guk) during Cooking
Cho, Eun-Za ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 4, 1984, Pages 363~371
The content of total lipid, cholesterol and fatty acid in Korean styled various beef broths was examined before and during toiling to determine the influence of cooking time. The values obtained from the broths of brisket, ox-tail and small-intestine were determined by using G. C. The highest total lipid value among small-intestine, brisket and ok-tail was in the small-intestine. The content of total lipid in the boiled meat decreased during cooking with the exception of the brisket. Total lipid content found in the broth of brisket meat increased until 6hr and thell decreased at cooking time of 8hr and 10 hr. The highest total lipid contents in the broths of brisket, ox-tail and small-intestine were found when the cooking time were 6 hr, 10 hr and 4 hr, respectively. The main fatty acids found in the broths of brisket, ok-tail and small-intestine were
. The content of
from the brisket meat increased until 4hr's cooking, especially
increased significantly until 6 hr cooking. The highest ratios of unsaturated to saturated fatty acid (UNS/S) in the meat of brisket and ox-tail were found in the 2hr and 4hr cooking, respectively. The ratios of UNS/S in the broths of both of brisket and small-intestine, and ok-tail were highest in the 4 hr and 2 hr cooking, respectively. The content of total cholesterol (TC) was the highest in the small-intestine and the highest percentage of ester cholesterol was 5.4 in the brisket. The content of TC in small-intestine, brisket and ox-tail was decreased significantly after 2 hr cooking. Precentage of the ester in the brisket was the highest when the cooking time was 8 hr. Only trace amount of total cholesterol was found in the broth.
Calorie, Mineral Content and Amino Acid Composition of Korean Rice
Kim, Sung-Kon ; Kim, Il-Whan ; Han, Yang-Il ; Park, Hong-Hyun ; Lee, Kyu-Han ; Kim, Eul-Sang ; Cho, Man-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 4, 1984, Pages 372~376
Calorie, mineral content and amino acid composition of four japonica, seven
and one waxy milled rice were analyzed. No significant differences in calorie, mineral content and amino acid composition were found between japonica and
rice varieties. Only the variation of methionine among varieties was noticed. The most limiting amine acid of milled rices was lysine.
Development and Product Quality of High Nutrition Low Cost Supplementary Foods for Children -Part II. Nutritional Evaluation of Proposed Supplementary Foods-
Cheigh, Hong-Sik ; Ryu, Chung-Hee ; Kwon, Tai-Wan ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 4, 1984, Pages 377~380
Nutritional evaluation of the proposed supplementary foods (high nutrition-low cost foods) for children were conducted for the ‘Wonseong County Comprehensive Nutrition Program’ in Korea. Proximate composition, mineral, vitamin and amino acid composition were determined and also protein efficiency ratio(PER) was evaluated for the propsed formulas which were recommended as CSS (corn-soybean-sesame blend)-3, CSS-4 and BSS (barley-soybean-sesame blend)-4 in previous study. Protein and caloric contents of the formulas were around 18% and 400 Kcal/100 g respectively, and they have reasonable contents of mineral and vitamin. Amino acid score (83-89) and PER (2.33-2.36) of the proposed formulas were considered to be in adequate range of protein quality for feeding the target group in Wonseong County area.
A Study of the Physical Characteristics of Backsulgi by the Amount of Water and Some Kinds of Sweeteners
Yoo, Ahe-Ryoung ; Lee, Hyo-Gee ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 4, 1984, Pages 381~388
The objective of this study was to evaluate the effect of the amount of water and several kinds of sweeteners on the texture such as grain appearance, softness, moistness, chewiness, cohesiveness, gumminess and elasticity of Backsulgi when one manufactures Backsulgi. Different amount of water of 30 ml, 60 ml and 90 ml/350 g of powdered rice and such sweetners as sugar, honey and syrup were employed for the experimental treatments. The evaluation of these results were dependent on statistical data of some scores that were obtained through sensory evaluation and Instron Universal Testing Machine. According to this sensory evaluation, the texture of Backsulgi was more affected by the change of water quantity than that of sweeteners. Judging from the results of Instron Universal Testing Machine, it was found that there were no statistically significant differences in each treatment of the cohesiveness, elasticity and hardness of Backsulgi, but some statistically significant difference was observed in each treatment of the gumminess and chewiness of Backsulgi(p<0.05).
Research on the Status of the Meal Management and Nutritional Knowledge of the Housewives Living in Yong-dong Area
Jang, Myung-Sook ; Hwang, Jae-Hie ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 4, 1984, Pages 389~396
This study was undertaken to investigate the current meal management situation and nutritional knowledge of the housewives living in Yong-dong area during the period February 10 th to 25th in 1984. Among the housewives who responded, 83.5% of them said that they didn't develop a budget for the meal planning, nor a menu plan. 31.7% of the housewives purchased foodstuffs once for 2 days, whereas the remainder did daily purchasing between meal when they needed foodstuffs. They gave higher score to the taste than to nutrition when they prepared meals. Most of the housewives concerned about good snacks, and they responded that it was hard to correct the unbalanced diet. 36.4% of the housewives earned the knowledge and information on dietary life through the media of radio, television, newspapers, or magazines. 57.9% of them learned how to cook in a cooking class, and sometimes they experimented it (how to cook) on their everyday life. Most of them concerned about nutritional status of their family members. This study showed that the degree of knowledge about nutrition was generally low. They said that they knew well about infant and child nutrition, the harm of the unbalanced diet and fatness, nutrition of the pregnancy and lactation. They thought they had enough knowledge about the foodstuffs for the growth of the children, the relationship between food and nutrition, constituents in milk, nutrition of old men. In general, thr nutrition knowledge of the housewives was correspondingly higher to their higher education levels.
Some Properties of Polyphenol Oxidase from Apple (Jonathan) and Thermal Stability of the Active Bands
Chung, Ki-Taek ; Seo, Seung-Kyo ; Song, Hyung-Ik ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 4, 1984, Pages 397~402
As a basic research for inhibition of enzymatic browning of apple wine, polyphenol oxidase (EC 220.127.116.11) from apple (Jonathan) was extracted, partially purified, and some properties of the enzyme and changes o( active bands by heat treatment were investigated. Optimum conditions for the enzyme reaction were pH6.5 and temperature of
, and o-diphenol was the main substrate for the enzyme. Approximately 35% and 15% of initia lpolyphenol oxidase activity remained after heating at
for 1 hour, respectively. About 0.5mM of the inhibitor such as sodium metabisulfite, cysteine and ascorbic acid was required for effective inhibition of the enzyme reaction. However, EDTA was found to be a very poor inhibitor. Ethanol did not affect the enzyme activity. The number of active bands of polyphenol oxidase from apple(Jonathan) was found to be four, but two bands and one band were observed after heating at
for 1 hour, respectively, which showed a significant difference in thermal stability among active bands.
A Study on the
and Path Way of Chlorella in the Course of Culture
Hwang, Ho-Gwan ; Ryu, Dae-Ha ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 4, 1984, Pages 403~405
Since chlorella was found to be a source of protein in 1974, wide ranges of investigations on culture methods, its constituents and nutritional factors have been carried out, i. e. most of them were the reports on the nutritional evaluation. However, kinetics such as absorption, distribution, metabolism and elimination of chlorella protein have not been fully elucidated. So, on the assumption that using
labelled chlorella protein could accomplish good results for kinetics of chlorella in in vivo experiments,
was added to the culture fluid. From the result of this study, it is suggested that chlorella utilizes N as well as
in protein synthesis, and this
labelled chlorella protein can be useful tool for the study of kinetics of chlorella in in vivo experiments.
Lipid Contents and Fatty Acid Composition of Three Lipid Classes in Korean Pinenut
Kim, Myung ; Rhee, Sook-Hee ; Cheigh, Hong-Sik ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 4, 1984, Pages 406~412
Total lipids (TL) from Korean pinenut (Pinuskoraiensis S & Z) were extracted, purified and fractionated into three lipid classes (neutral lipid: NL, glycolipid; GL, phospholipid; PL). Lipid contents(constituent components) and fatty acid composition of three lipid classes were determined by thin layer chromatography and gas chromatography. TL ranged from 69.0% to 69.8% in fresh pinenut and consisted of 95.9% to 96.7% NL, 3.2% to2.5% GL and 0.9% to 0.8% PL. In the NL, triglycerides were predominant (80.8%) with the smaller amounts of sterol, diglycerides, free fatty acids, sterol esters and hydrocarbons. Monogalactosyl diglycerides and esterified steryl glycosides (23.5%) were the major components of GL, but cerebrosides, steryl glycosides and digalactosyl diglycerides were also found as minor components. Of the PL, phosphatidyl choline (40.2%) and phosphatidyl ethanolamine (19.4%) were the major components, comprising over 60% of this class. Phosphatidyl inositol, lysophosphatidyl choline were also present in the PL. The major fatty acids in the NL were linoleic acid (48.6%), oleic acid (28.8%) and arachidic acid(14.4%), The fatty acid composition in the GL was similar to the pattern in the NL, but PL contained a higher percentage of palmitic acid (17.7%) and stearic acid (6.0%) than other lipid classes.
Effect of Dietary Bellflower(Platycodon glandiflorum) and Red Ginseng on Hypercholesterolemic Rats
Noh, Kyung-Hee ; Kim, Eul-Sang ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 4, 1984, Pages 413~420
Effects of bellflower and red ginseng on plasma and liver lipid metabolism in rats receiving dietary cholesterol were studied. During experimental period of 14 days the rats were divided into four dietary groups: standard diet: Control diet containing 1% cholesterol and 0.25% sodium cholate to the standard diet: bellflower diet containing 5% bellflower to the control diet, and red ginseng diet containing 5% red ginseng to the control diet. The contents of total cholesterol (TC), HDL-cholesterol(HC), total lipid(TL) and triglyceride(TG) in the plasma and liver were determined after 12 hours fasting. Liver weight of the rats fed control, bellflower or red ginseng diets was greater than that of the rats fed standard diet, however, kidney weight was greater at the standard group. Spleen weight was slightly greater in bellflower diet group. Rats fed control, bellflower and red ginseng diets showed significantly higher concentrations of TL, TC and TG, but lower concentration of HC in the plasma and liver than rats fed standard diet. Neither dietary bellflower nor red ginseng changed the levels of these four classes of lipid in the plasma of control diet group. But bellflower reduced the level of TG in the liver.
Serum Free Amino Acid Levels in Korean Adult Males and Females
Yoon, Tai-Heon ; Im, Kyung-Ja ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 4, 1984, Pages 421~426
Mean values for the fasting serum levels of the individual amino acids are given for 34 adult males and 35 adult females, ranging in age from 20 to 39 years. Threonine plus glutamine, alanine and lysine accounted for about 40% of total amino acids, and total essential amino acids was significantly lower than total nonessential amino acids. There were highly significant differences between men and women in the mean serum amino acid levels. Men had significantly .higher levels than women for most of the amino acids except lysine and histidine. Total essential amino acids, and the molar ratios of total essential to total nonessential amino acids and total amino acids showed significantly higher levels in men than in women. The molar ratios of each essential amino acid to total essential amino acids were also examined.
Effects of Korean Ginseng and Tocopherol on Testosterone Content, Protein Metabolism and Stamina Promotion in Rats
Kim, Jae-Ryeun ; Kim, Kwang-Soo ; Seo, Jung-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 4, 1984, Pages 427~431
This experiment was conducted to study the effects of Korean ginseng and tocopherol on serum testosterone level, protein metabolism and swimming endurance in rats. Powdered ginseng (2.5 g/kg) and
(250 mg/kg) were added directly into the basal diet of rats feeding for 6 weeks. The serum testosterone level of ginseng-treated rats had no difference from that of control rats, but the level was slightly increased in tocopherol-treated rats. In the case of ginseng-treated rats, there were no significant difference in the contents of albumin,
and A/G ratio compared with those of the control rats, however, the levels of total protein and
were increased significantly(p<0.005). Total protein value of tocopherol-treated rats was higher than that of the control rats(p<0.005). In contrast, albumin content was slightly decreased. The contents of
were higher in the rats fed tocopherol diet that those obtained from the control rats. Accordingly A/G value was markedly decreased (p<0.001). In swimming endurance test, both Korean ginseng and
did not appear to have any effect on rats' stamina.
Effect of Korean Ginseng on Glucose and Protein Metabolism in Rats
Seo, Jung-Sook ; Kim, Kwang-Soo ; Lee, Sang-Jik ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 4, 1984, Pages 432~436
The effect of Korean ginseng(Panax ginseng C. A. Meyer) on glucose and protein metabolism was studied. In this experiment, powdered Panax ginseng was administered to rats for 6 weeks. The rats were divided into three groups, namely, I, II, and IIII, each group consisting of 15 rats. The amounts of powdered Panax ginseng which were added to the basal diet for the diets of group II and group III were 2.5 g/kg and 12.5g/kg, respectively. The group I was used as the control group fed the basal diet. The weight gains of the rats fed the ginseng containing diets were higher than those of the control rats, tut not significant. The serum glucose levels of all ginseng-treated rats were decreased with significance (P<0.001). In the rats fed the ginseng containing diet (2.5 g/kg of diet), there were no significant differences in contents of albumin,
and A/G ratio compared with those of the control rats, however, the levels of total protein and
were increased significantly (p<0.005). The levels of total protein and
obtained from the rats fed the ginseng containing diet(12.5 g/kg of diet) revealed higher than those of the control rats (p<0.05), the contents of
were also increased significantly (p<0.001). Albumin level and A/G ratio obtained from the rats of group III were lower than those of the control group, especially A/G ratio was statistically significant (p<0.001).
Effects of Exercise on Rat Skeletal Muscle Perfused with Glucose
Cho, Sung-Hee ; Yoon, Jae-Man ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 4, 1984, Pages 437~443
Muscular exercise induced by electrical stimulation of femoral nerves in perfused rat hindquarters(5 contractions per sec) in the presence of insulin and glucose effected a rapid increase(c. a. two-fold) in the level of citric acid cycle intermediates. The highest values were found within one minute of stimulation. The tissue concent ratios of lactate, pyruvate and alanine increased rapidly on initiation of exercese. Release of lactate also increased rapidly, whereas that of pyruvate was only moderately elevated. In the course of three minute exercese, the sum of alanine, glutamate and aspartate was only transiently elevated. A fall in creatine-p and ATP in the stimulated muscle was accompanied by increases in tissue level of AMP and release of ammonia into perfusing medium. However, the changes in glutamine were small. It is concluded that the pool of citric acid cycle intermediates is expanded during muscular work due (a) to an elevated level of pyruvate, leading to shifts in the levels of alanine and cycle intermediates vie trans-amination reactions and (b) to stimulation of the purine nucleotide cycle due to elevated AMP, resulting in generation of cycle intermediates and ammonia at the expense of aspartate.
Effects of Muscle Extracts of Fish and Shell-fish on the Oxidation of Methyl Linoleate
Lee, Kang-Ho ; Jeong, In-Hak ; Lee, Jong-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 4, 1984, Pages 444~450
Effects of muscle extracts of five species of fish and shell-fish, mackerel, jack mackerel, yellow corvenia, shrimp and baby-neck clam, on lipid oxidation were investigated using a model system consisting of methyl linoleate absorbed in micro crystalline cellulose and extracts of fishes. Ethanol extracts of both mackerel and jack mackerel apparently showed inhibitory effect on the oxidation of methyl linoleate, while the extract of yellow corvenia, and baby-neck clam showed a slight catalyzed effect on contrary. The ethanol extract of shrimp, however, revealed no effect on the oxidation of methyl linoleate. When the ethanol extracts were dialyzed, the outer fractions of dark fleshed fish had a strong inhibitory effect on the oxidation of methyl linoleate, while the inner fractions did not. The outer fraction of yellow corvenia showed catalyzed effect, but the inner fraction inhibited the oxidation slightly. The outer fraction of shrimp had a strong inhibitory action, but the inner fraction showed no effect. The methanol-water fraction of chloroform-methanol extract of shrimp showed a quite strong inhibitory effect on the oxidation, whereas that of four other samples did the same levels of effect as ethanol extracts.
Effects of Branched Chain Amino Acids Added to a Diet on the Liver Regeneration in the Partial Hepatectomized Rat
Kim, Eul-Sang ; Fukushima, Hideo ; Oda, Toshitsugu ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 4, 1984, Pages 451~458
The effects of branched chain amino acids added to a diet on changes in the body weight with or without liver, moist and dry liver weight, protein, DNA,
incorporation into DNA, ana mitotic index of regenerating liver were studied in partial hepatectomized rat. Experimental diet was a 14.63% casein diet supplemented with 1.49% L-leucine, 0.90% L-isoleucine and 0.98% L-Valine, and control diet was an 18.0% casein. In both diets, 2.54% nitrogen were included. Rats fed experimental diet were significantly increased body weight with or without liver 7 days, and regenerated weight of dry liver and an index of liver regeneration 5 days after partial hepatectomy. Mitotic index, contents of protein and DNA increased in regenerating liver after partial hepatectomy was higher in experimental diet group. This results suggest that branched chain amino acids have an benefitial effect on whole body as well as liver regeneration after partial hepatectomy in rat.
Effect of Dietary Fat on Structure and Function of Mammalian Cell Membrane
Cho, Sung-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 4, 1984, Pages 459~468
The currently accepted model of membrane structure proposes a dynamic, asymmetric lipid matrix of phospholipids and cholesterol with globular proteins embedded across the membrane to various degrees. Most phospholipids are in the bilayer arrangement and also closely associated with integral membrane proteins or loosely associated with peripheral proteins. Biological functions of membrane, such as membrane-bound enzyme functions and transport systems, are influenced by the membrane physical properties, which are determined by fatty acid composition of phospholipids, polar head group composition and membrane cholesterol content. Polar and non-polar region of the phospholipid molecule can interact, with changes in the conformation of a membrane-associated protein altering either its catalytic activity or the protein's interaction with other membrane proteins. Mammalian dietary studies attempted to change the lipid composition of a few cell membranes have shown comparisons, using essential fatty acid-deficient diets. In recent years, Clandinin and a few other workers have pioneered the study proving the influence of dietary fat fed in a nutritionally complete diet on composition of phospholipid classes of cell membrane. Modulation caused by diet fat was rapid and reversible in phospholipid fatty acyl composition of membranes of cardiac mitochondria, liver cell, brain synaptosome and lymphocytes. These changes were at the same time, accompanied by variety of membrane associated functions controlled by membrane-bound enzymes, tranporter and receptor proteins. The findings suggest the basic concept of the necessity of dietary fatty acid balance if consistency of optimal membrane structural lipid composition is to be maintained, as well as the overall inadequacy of describing the nutritional-biochemical quality of a dietary fat solely by its content of linoleic acid. Furthermore, they give light on the possible application to clinical and preventive medicine.