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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
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 14, Issue 4 - Nov 1985
Volume 14, Issue 3 - Aug 1985
Volume 14, Issue 2 - May 1985
Volume 14, Issue 1 - Mar 1985
Selecting the target year
Effect of Heat Treatment on the In Vitro Protein Digestibility and Trypsin Indigestible Substrate (TIS) Contents in Some Seafoods
Ryu, Hong-Soo ; Lee, Kang-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 1, 1985, Pages 1~12
In an attempt todetermine the optimum heat treatment, the changes in TIS content and in vitro protein digestibility of squid, shrimp, oysterand pollock under various heating conditions were studied. The effect of drying method and cold storage on the in vitro digestibility and TIS content were also studied. Optimal boiling conditions were 1 min, for squid, 0.5min. for oyster(eviscerated), 1 min. for whole oyster, and 5 min. for pollock. Steaming times that yieled products with the highest in vitro digestibility value were: 1 min. at
for squid, 1 min, at
for oyster and
for pollock. All of freeze dried samples showed the highest in vitro digestibility value and sundried one were comparble to freeze dried samples except high fat level or noneviscerated samples. Fat content was the nain inhivbitory factor of the seafood enzymic digestion during processing and storage. The multi-enzyme assay, used to predict the quality change of dried seafoods stored in a cold room for long periods of raw seafoods treated with various heating methods, offers many advantages over the convetional methods of determining protein quality.
Protein Nutritional Quality of Precooked Seafood as Predicted by the C-PER Assay
Ryu, Hong-Soo ; Lee, Kang-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 1, 1985, Pages 13~22
A study was undertaken to evaluate the nutritional quallity of protein from precooked seafoods. Procedures for evaluation included protein efficiency ratio(PER) using the rat, computed PER(C-PER) and discriminant computed PER(DC-PER) techniques. These procedures involve the determination of in vitro digestibility and amino acid composition of the sample prior to computation of C-PER and CD-PER value in laver was higher. For the oyster, the C-PER value was very close to the PER value obtained from the rat assay. The difference between DC-PER value and rat-PER or NPR was slightly lower than that between C-PER and rat-PER except oyster and laver. Seafood samples which posses a high in vitro protein digestibility may need the DC-PER procedure could offer more advantages in predicting the protein quality of seafood samples than the DC-PER procedure which showed poor in vitro digestibility.
Wilting Phenomena and Vitamin C Content of Spinach during Consignment
Kim, Sang-Ock ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 1, 1985, Pages 23~26
This experiment was investigated on weight loss, vitamin C content, and its relationship to evaluate visual quality during spinach consignment from a viewpoint of consumer. Vitamin C content of spinach leaf, 35.38mg% fresh weight, was 3 times higher than those of stem. Under
of spinach consignment, the spinach was edible in a half day of unpackage and 3 days with package. However, under
of spinach consignment, it was good through 6-7 days with unpackged and 10 days with package. Weight and vitamin C content of stem and leaf in spinach during consignment were closely related to the temperature condition at
in both of package and unpackage. The regression equation of relationship between loss(X) and vitamin C loss(Y) of spinach, during consignment with Package and unpackage at
Nutritional and Biochemical Studies on the Pollen Loads -2. Amino Acid Composition of Sunflower Pollen Load and Its Effects on the Hepatic Alcohol Dehydrogenase(ADH) Activity in Rat-
Yoon, Soo-Hong ; Ahn, Jyung-Im ; Kwon, Jung-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 1, 1985, Pages 27~32
For the purpose of investigating the influence of pollen load un alcohol metabolism in rat, we analyzed quantitatively amino acids of pollen load, and investigated the changes of hepatic alcohol dehydrogenase(ADH) activity and hepatocyte morphology in rat administrated various concentrations of alcohol and various amounts of pollen load. 18 species of amino acids including phenylalanine in the sunflower pollen load were quantitatively analyzed, and it was found that the amount of phenylalanine, leucine, threonine, lysine are especially higher than that of the other amino acids. The liver ADH activity of experimental animals decreased with the proportion of ethanol concentration much more in ethanol administrated group than in control group, while increased in pollen load mixed with ethanol administrated group, but didn't increased as much as that in control group. In any case the less the degree of ethanol concentration was administrated, the higher the liver ADH activity increased. There was fat infiltration in the hepatocyte of ethanol administrated animals, and remarkably little fat infiltration in that of animals administrated pollen load mixed with ethanol.
Effect of Vitamin E and Selenium on the Lipid Composition in Serum and Liver of Rats
Kim, Seun-Yeung ; Cho, Soo-Yeul ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 1, 1985, Pages 33~38
This experiment was undertaken to investigate ana to compare the effect of vitamin E and selenium on the lipid composition in serum and liver of rats. Net weight gain and food efficiency ratio were elevated by supplementation with selenium and/or vitamin E. The weight of kidney, heart and lung were not affected by the diets. However, liver weight was slightly decreased by supplementation with vitamin E and/or selenium and spleen weight was significantly decreased only by vitamin I supplementation. No differences in serum level of total lipid were found in all groups. Serum cholesterol level was significantly decreased, but the levels of triglyceride and free fatty acid in serum were increased by vitamin E supplementation. Contents of crude lipid, cholesterol, free fatty acid, and triglyceride in liver were significantly decreased by supplementation with vitamin E and/or selenium. In fatty aicd composition of liver, the percentage of linoleic acid(18:2) was the lowest in the selenium-Supplemented group and the significantly lower percentage of arachidonic acid(20:4) was found in the vitamin E and/or selenium-supplemented group in comparision to the deficient basal group.
Changes in Total Fatty Acids, Total Number of Fatty Acid Acyl Carbon Atoms and Species of Triglycerides from Human Milk Lipids during the Course of Lactation
Yoon, Tai-Heon ; Im, Kyung-Ja ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 1, 1985, Pages 39~46
The fatty acid composition, total number of fatty acid acyl carbon atoms and species of triglycerides from human milk samples obtained during 70 days of lactation from 39 mothers were determined by argentation thin-layer and gas chromatographic procedures. The medium- and long-chain saturated fatty acids(8:0, 1O:0, 12:0 and 14:0) which are formed exclusively by synthesis within mammary gland increased significantly from colostrum to mature milk. Long-chain saturated fatty acids(16 : 0, 22 : 0 and 24: 0) were significantly higher than tile levels found in transitional and mature milk. The precursors of w C- and w 3-series, 18:2 w 6 and 18:3 w 3, were increased slightly in progressing lactation. Colostrum contained significantly higher proportions of 18:1 w 9 and w 6- and w 3- derived long-chain polyunsaturated fatty acids than transitional milk, and these levels were further reduced in mature milk. The triglycerides of human milk lipids which were made up of 30-60 acyl carbon atoms showed a pattern with major contributions made by the glycerides with 44-52 acyl carbon atoms. The levels of triglycerides with less than 46 acyl carbon atoms increased significantly with the elapse of lactation period, whereas those with more than 50 acyl carbon atoms decreased significantly. The fully saturated trig1ycerides increased significantly as the lactation proceeded, but the dienoic triglycerides declined significantly.
Changes in Fatty Acid Composition of Phospholipids from Human Milk in the Course of the Lactation
Yoon, Tai-Heon ; Im, Kyung-Ja ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 1, 1985, Pages 47~50
Changes in fatty acid composition of phospholipids from human milk during the course of lactation were determined in milk from Korean lactating mothers giving birth at term. The levels of 8 : 0 increased significantly from colostral to transitional stages with a further small decrease at mature stage. The proportions of 10 : 0, 12 : 0 and 14 : 0 increased markedly from colostrum to transitional to mature milk. The w6-derived long-chain polyunsaturated fatty acids, 20 : 2w5, 20 : 4w6 and 22 : 4w5, were decreased with time of lactation. The levels of 24 : 1w9 were significantly higher in transitional milk than in colostrum and then significantly decreased to lowers than the colostral levels at mature milk.
Studies on Busuge Preparation -II. Effect of the Addition of Soy Products on the Quality of BISIGE(SAN-JA) Base-
Kim, Joong-Man ; Wei, Lun-Shin ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 1, 1985, Pages 51~56
This study was to compare the effects of soy hot water extract, soy slurry, defatted soy flour, soy protein concentration and soy protein isolate on the quality of Busuge Base. In Busuge Base preparation the addition of soy products, in general, showed the improvable effect in the quality of Busuge Base. Among them the soy slurry was especially effective in volume increasing, hardness and panel score, and the soy protein isolate was effective in the protein fortification of Busuge Base. In addition, the qualify of Busuge Base was best when soy slurry and soy protein isolate were jointly used. In this case, the adequate amount of soy protein isolate was about 10%.
Physico-chemical Characteristics of the Inhibitory Substance on the Germination of Mung Bean
Kim, Kwang-Hyeon ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 1, 1985, Pages 57~60
The inhibitory substance on the growth of mung bean seedling was amorphous crystal that had a single spot on silica gel thin layer chromatography under ultra-violet irradiation in dark room. The Rf value was 0.85 in n-butanol-acetic acid-formic acid-water(15 : 12 : 3 : 10) system, and 0.92 in n-butanol-acetic acid-water(4 : 1 : 5) system, respectively. Biochemical reaction of the inhibitor was negative to
, pyrimidine, ninhydrine, folin, fehling, Salkowski and Ehrlich reaction, but the inhibitor had a blue fluorescence from irradiation of ultra-violet rays and had maximum absorption at 252nm on UV spectrum. On IR spectrum, the Peaks of the inhibitor appeared at
. The strain tested was identified to be similar Streptomyces iuteogriseus by morphorogical and physiological characteristics.
Chemical Changes and Volatile Carbonyl Formation Occurred in Rice during Cooking Process
Cheigh, Hong-Sik ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 1, 1985, Pages 61~66
Cooked rice was prepared by the conventional cooking method being used among Korean families. The bottom layer (very slightly roasted and charred) and upper layer of the cooked rice in a cooking vessel were collected separately in order to determine the chemical changes and volatile carbonyl formation occurring in rice during the cooking process. Amino acids, especially free amino acid contents were reduced with the decrease of reducing sugar in rice after cooking. A little change was shown in the fatty acid composition of lipid fractions, however, decreased iodine values and increased fatty acid values were observed after cooking process. Volatile carbonyl compounds from cooked rice were isolated and 8 carbonyls of them were identified. A significant difference of relative composition of the identified carbonyls was found between the upper layer and bottom layer of cooked rice. Generally, the cooked rice obtained from the bottom layer had shown a little more changes in chemical composition and a stronger browning flavour than those of the upper layer of cooked rice.
Studies on the Lipids in Korean Soybean Fermented Foods -II. Changes of Lipid Composition during Daenjang Fermentation (Ripening)-
Rhee, Sook-Hee ; Cheigh, Hong-Sik ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 1, 1985, Pages 67~71
Daenjang, a traditional Korean fermented soybean paste, was prepared by the fermentation with Aspergillus oryzae for 3 days, and then ripened with salt addition(13%) for 45 days. The changes of composition and fraction pattern of lipid in Daenjang during ripening period were studied. The total lipid of initial Daenjang(0 day ripening) consisted of 91.8% of neutral lipid, 7.1% of phospholipid and 1.1% of glycolipid, and minor changes of the composition were observed during the ripening. The contents of free fatty acid and esterified sterol in nonpolar lipid fraction were increased, however, no significant changes in polar lipid fraction were observed from the Daenjang in ripening. Linoleic, oleic, palmitic acids were the major fatty acyl moiety in the fractions of total lipid, triglyceride and free fatty acid, respectively. No significant changes in fatty acid compositions of the fractions were noted, although the saturated fatty acyl moiety of the fraction were increased a little during Daenjang ripening.
The Effect of Oenanthe javanica Extract on Liver Function in Carbon Tetrachloride Treated Rabbits
Seo, Hwa-Joong ; Lee, Myung-Yul ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 1, 1985, Pages 72~76
This studies were conducted in an attempt to investigate the effect of Oenanthe javanics extract on enzyme activities of liver and excretory action of bile juice in serum of carbon tetrachloride-intoxicated rabbits. Long-term oral administration of this extracts shows more rapid recuperation in GPT, total cholesterol, alkaline phosphatase, total bilirubin and BSP values than control groups. 750 mg/kg-administered group shortens rapidly the recovery time o·』 GPT, total cholesterol and BSP values than 250 mg/kg administered groups. But any difference was not observed in alkaline phosphatase, bilirubin among two groups. In histological studies the lager amount-administered groups exhibited more rapid recovery of liver cell enlargement, oedema, necrosis in carbon-tetrachloride treated rabbits.
Studies on te Myofibrillar Protein from Chicken Muscle -1. Variations in Extractability and Some Biological Activities of Actomyosin with Different Feeding Period-
Gong, Yang-Suk ; Park, Chang-Sik ; Moon, Yoon-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 1, 1985, Pages 77~81
It was investigated about extractability and biological property(ATPase activity) of actomyosin from skeletal muscle of chi(:ken differed feeding period. The extractabilities of actomyosin from pectoral muscle were increased from 184.5 to 1020.1 mg per 100g muscle as feeding period prolonged from 3 weeks to 8 weeks. In case of leg-muscles, extractability was revealed the similar tendency as pectoral muscles. EDTA ATPase activity of actomyosin in various chicken muscles for 3 weeks feeding was 0.6 Brmole Piimg Protein/min., 0.59 for 6 Iveeks feeding and 0.50 for 8 weeks. The
-ATPase of actomyosin in various chicken muscles was showed inverted relationship with ionic strength. EGTA (
-ATPase activity to below
Pi/mg protein/min. regardless the feeding period.
Studies on the Myofibrillar Proteins from Chicken Muscle -2. Comparison of ATPase Activity in Myofibril, Actomyosin and Myosin Extracted from Leg and Pectoral Skeletal Muscle
Park, Chang-Sik ; Gong, Yang-Sug ; Moon, Yoon-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 1, 1985, Pages 82~87
Some biological activities showed as ATPase activity of myofibril, actomyosin and myosin extracted from chicken leg and pectoral skeletal muscle were investigated. The
-ATPase activity at 0.05 M KCl were 0.82, 0.38 and 0.11
Pi/mg protein/min. in actomyosin, myofibril and myosin from pectoral muscle while 0.71, 0.32 and 0.08
Pi/mg protein/min. in actomyosin, myofibril and myosin from leg muscle. EDTA-ATPase activity at 0.6M KCl were 0.80, 0.42 and 0.40
Pi/mg protein/min. in actomyosin, myofibril and myosin from pectoral muscle. In case of leg muscle, that activity was noted as 0.69, 0.33 and 0.28
e Pi/mg protein/min in proteins. ATPase activity of myosin from leg and pectoral muscle were inhibited in 10% at a higher concentration of
than molar concentration of EDTA, and the ATPase activity was increased to 400% compared with control at
. Actomyosin from pectoral muscle was solubilized at 0.1 M KCl above and that from leg muscle was solubilized at 0.15 M KCl above. In case of myosin, pectoral muscle was solubilized at 0.25M KCI above and leg muscle was solubilized at 0.30M KCl above.
Background and Prospect for the Commercialization of Food Irradiation
Kwon, Joong-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 1, 1985, Pages 88~94
Food irradiation is increasingly recognized as the sole viable alternative to traditional method of food preservation in terms of reducing the overall quantity of spoiled food, reducing energy used in food storage, and reducing reliance on chemicals known to be hazardous but currently required for disinfestation. Irradiation with ionizing radiation can be applied in the fields of sprout inhibition, disinfestation of insects, sterilization, delay of ripening, and improvement of organoleptic properties in food. In order to back up the commercialization of food irradiation in Korea, this review not only dealt with the international background for food irradiation and wholesomeness of irradiated food, but also evaluated economic feasibility of irradiated food, irradiation facilities, and domestic status of food irradiation studies.