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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
Changes in Compositions of Fatty Acids According to Drying Methods of Mugwort (Artemisia asiatica Nakai)
Kim, Duck-Woong ; Choi, Kang-Ju ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 2, 1985, Pages 95~98
This study was carried out to investigate changes in the compositions of fatty acids according to the different drying methods of raw mugwort. Raw mugwort from Kang-wha was dried with four methods such as sun-drying, shady sun-drying, heated oven-drying and freeze-drying. Total contents and fatty acid compositions of the ethyl ether extracts from the dried mugworts were examined. Total contents of the ethyl ether extracts showed remarkable differences with drying methods; freeze-dried mugwort had the highest content (5.60%), while oven dried mugwort revealed the lowest content (2.45%). Eleven fatty acids and four unknown peaks were identified by gas-liquid chromatography; major fatty acids were linoleic acid, linolenic acid and palmitic acid. Fatty acids of mugworts dried by 4 different methods were the same in kinds, but different in their compositions. The content of polyunsaturated fatty acids
was the highest and the loss of low volatile fatty acids was the least in mugwort dried by the freeze-drying method. The volatile fatty acids considerably decreased in oven-dried mugwort. However, the contents of polyunsaturated fatty acids were a little higher in oven-dried mugwort than in sun-dried and shady sun-dried mugwort, and the lowest in sun-dried mugwort.
A Study on the Nutritional Status of Children Living in Rural Area and City Orphan Asylum -I. Dietary Status and Physical Growth-
Park, Bock-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 2, 1985, Pages 99~107
This study was carried out to investigate the nutritional and physical status of children, aged 11 and 12 years, living in Haenam Koon (living at home) and in Mokpo City (living in an orphan asylum) located in Chonnam during the period of August 2 nd to 9 th in 1984. The mean values of height, chestgirth, arm circumference and head circumference between both groups of living in the rural area and in the city orphan asylum were not statistically different and similar to Korean Growth Standard. Exceptionally, the values of height and weight of male living at home in the rural area were lower than Korean Growth Standard (p<0.01). The weight of male living in the city orphan asylum was higher han that of male living at home in the rural area (p<0.01), and the skin fold thickness of female living at home was higher than that of male living at home (p <0.01). The physical indices of children living in the city orphan asylum were more or less higher than those of living at home in the rural area, but the relative weight of male was only significant (p<0.05). The animal protein intake was
of total food intake of living at home in the rural area and 6.2% in living in the city orphan asylum. The intake of legumes of children living in the city orphan asylum was more two times than that of living at home in the rural area, but overall fruit intake of living at home was more about two times than that of living in the city orphan asylum. The average intake of all nutrients except thiamine and niacin was lower than RDA. Especially the calcium intake of children in both groups was the lowest of all nutrients (
of RDA). Children living at home in the rural area had significantly higher intake of fat and ascorbic acid than children living in the city orphan asylum (p<0.01).
A Study on the Nutritional Status of Children Living in Rural Area and City Orphan Asylum -II. Hematological view-
Park, Bock-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 2, 1985, Pages 108~116
This study was designed to investigate the nutritional anemic state and hematological findings of children, aged 11 and 12 years, living in Haenam Koon (living at home) and in Mokpo City (living in an orphan asylum) located in Chonnam. The mean red blood cell number of male was higher than female in both groups of living in the rural area and in the city orphan asylum (p<0.01), but the white blood cell count was not significantly different. The levels of average hemoglobin, hematocrit and mean corpuscular hemoglobin concentration of the children in both groups were similar, and 19.8% of children living at home in the rural area and 32.1% of children living in the city orphan asylum were anemic. The mean levels of serum total protein, albumin and A/G ratio in children of both group were not statistically different, and 18.4% of children living at home in the rural area and 13.2% of children living in the city orphan asylum were insufficient in the serum total protein value. The average serum cholesterol level of children living at home in the rural area was higher than that of children living in the city orphan asylum(p<0.01), and that of female living at home was higher than that of male (p<0.05). The mean levels of serum iron, total iron binding capacity and transferrin saturation of children living at home in the rural area were significantly higher than those of children living in the city orphan asylum (p<0.01).
Factors Affecting Color Loss in Plum Nectar
Cho, Sung-Hwan ; Kim, Myung-Chan ; Lee, Man-Woong ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 2, 1985, Pages 117~122
The effects of various factors on the color stability of plum nectar were studied. The data showed that pH and temperature were the most important factors affecting the rate of color loss. The concentration of ascorbic acid affected the rate of color loss in plum nectar. Although the color loss could be influenced by the presence of sugars and their degradation products such as 5-hydroxymethyl-2-furfural(HMF), HMF did not accumulate in sufficient amounts during the storage in the plum nectar to affect appreciably the degradation rate. The pigment was very unstable in the fermented juice and its. spectrophotometric spectrum was changed differently from that of natural plum color material. Materials present in plum nectar itself apparently have an appreciable effect on the rate of color loss.
A Study on the Nutritional Effects in Rats by Feeding Basal Diet Supplemented with Mugwort Powder
Haw, Inn-Wook ; Lee, Sung-Dong ; Hwang, Woo-Ik ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 2, 1985, Pages 123~130
This study was designed to observe the nutritional effects of mugwort powder in albino rats. Forty eight young male albino rats, Sprague-Dawley strain, body weight of
were employed in the study. They were fed on the basal diets supplemented with 0,2,4,6, and 10% mugwort powder for 4 weeks respectively. The amounts of food and protein intake in animal groups of 4 to 8% mugwder supplemented were higher than that of control group. The efficiencies of food and protein in animal groups of mugwort powder supplemented were lower than that of nonsupplemented group. The animal group of 4% mugwort powder supplemented group was highest in energy intake among of other groups. The growing rate of animal groups of 2-6% mugwort powder supplemented groups were similar to that of the control group where as 8% or more of mugwort powder supplemented groups were below than the control group. The contents of hemoglobin and hematocrit were no remarkable difference among of the all groups. The levels of blood sugar in the groups of 8% and 10% mugwort powder supplemented were significantly higher than that of the control group, but their A/G ratio of the serum protein were significantly lower than that of the control group instead.
A Study on the Nutritional Effects of Boiling Water Extracts of Mugwort Powder in Rats
Kim, Me-Hae ; Lee, Sung-Dong ; Ryu, Chong-Kun ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 2, 1985, Pages 131~136
This study was intended to observe some nutritional effects of the boiling water extracts of mugwort powder in albino rats. Forty young male albino rats of Sprague-Dawley strain, body weight of
were employed for the experiment. They were divided into 5 dietary group, 0 (control), 1, 2, 4, and 8g% mugwort powder extract supplemented into the control diet, and fed each corresponding diet to the rats for 4 weeks. They were observed on intake of food and protein, efficiencies of food and protein, amount of energy intake, growing rate, and levels of hematocrit and hemoglobin in the blood. The amount of intakes of food, protein and energy was the highest in the group fed on 4g% mugwort extracts supplemented diet than any other groups studied. The efficiencies of food and protein in the groups fed on mugwort extracts supplemented diets were all lower than that of the control group. The growing rate of the group fed on 1g% mugwort extracts supplemented diet was the highest, however, there was no significant difference among them. The levels of hemoglobin of the groups fed 4g% or 8g% mugwort extracts supplemented diet was higher than that of the control, but not significant.
Effect of Water Soluble Extract of Lichens on Weights of Various Organs, Blood Components and Activities of Transaminases and 5-Nucleotidase in Rat
Cho, Ok-Lang ; Suh, Jung-Soon ; An, Mi-Jung ; Lee, In-Ja ; Cho, Sung-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 2, 1985, Pages 137~144
In order to evaluate the effect of water soluble extract of lichens (Physcia, Parmelia and Clandonia species) on liver damage, activities transaminase(GPT) and 5'-nucleotidase in serum and liver were measured in rats fed lichens extract. DNA and RNA were measured in liver and spleen, as well as various organ weights and blood components. Control group was fed water to compare with the lichen group. Three sets of experiments were conducted: the first set was done with normal rats, the second one with rats with liver damage induced by
injection was divided into three subgroups. i.e. no treatment group, pre-treatment group and post-treatment group, and the third one was with rats with acute and chronic liver damage. In normal rats, lichens extract feeding reduced serum GOT and GPT activities. In liver damaged rats, both pre-and post-treatment had suppressing effect against increase of serum enzymes. In rats with acute and chronic liver damage, lichens fed group had lower activities of serum GOT, GPT and 5'-nucleotidase but higher activities of liver enzymes than control group. This effect was more pronounced in rats with acute liver damage. Liver weight increased considerably with lichens intake. Hemoglobin and hematocrit levels were also higher in lichens fed group. Nucleic acid contents in spleen but not in liver were increased in lichens fed group. The latter increase was more significant with chronic liver damage. It is suggested from the present study that water soluble lichens extract play protective and therapeutic roles in organs against infection and atrophic disease.
Effect of Water Soluble Extract of Lichens on Oxidative Phosphorylation and Level of Metabolite in Rat Liver
An, Mi-Jung ; Suh, Jung-Soon ; Lee, In-Ja ; Cho, Sung-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 2, 1985, Pages 145~150
This study was conducted to examine the pharmacological effect of water soluble extract of Lichens (Parmelia, Physcia and Cladonia species) on liver-damaged rat by
injection. Rat livers were damaged acutely and chronically by one-time injection of
just prior to five days of experimental period and continuous injections in every three days for eight weeks of experimental period, respectively. During each period the experimental group was fed Lichens extract(5.5 mg of dry wt/ml) instead of water given to the control group. For both acute and chronic liver damage, the experimental group showed higher oxidative activity of hepatic mitochondria measured by state 3 respiration, P/O ratio, respiratory control and ATP synthesized, compard to the control group. Serum glucose was slightly higher in the experimental group but liver glycogen showed no significant difference between experimental and control groups. In experimental group, liver glucose-6-phosphatase activity was increased during first two days after acute liver damage, but not significantly different from control group during chronic damage. Liver lactate, malate plus fumarte and glutamate tended to be higher in the experimental group, especially for chronic liver damaged rat. It is concluded that Lichens extract stimulate cytoplasmic and mitochondrial oxidative activities and the possible mechanism of the latter is supposed to involve the preservation of membrane integrity by certain component(s) of water-soluble Lichens extract.
Cooking Qualities in Gamma-Irradiated Chicken
Lee, Me-Kyung ; Kim, Jong-Gun ; Byun, Myung-Woo ; Kwon, Joong-Ho ; Cho, Han-Ok ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 2, 1985, Pages 151~156
In order to develop a sanitary and economic storage method for chicken carcass by gamma-irradiation, the samples irradiated with 5 to 10 kGy were stored at 3 to
for 41 days, and the changes in ordour, appearance and the cooking guality of stored samples were determined. The nonirradiated samples which stored for more than 7 days were not tested because of microbial spoilage on the chicken carcasses. However, the quality of irradiated groups of 5 to 10 kGy was similar to that of fresh chicken for about 15 days though it deteriorated slightly after 20 days, however, they were still acceptable to eat each after 27 days of storage. The overall acceptability, flavor and texture was not significantly different in the samples of nonirradiated those of irradiated immediately and those of irradiated and then stored for 15 days when they were prepared for Sam Gei Tang arid steamed chicken. The acceptibility of Sam Gei Tang prepared with chickens after 15 days of the storage, the irradiated groups of 8 and 10 kGy showed a similarity to the chickens prepared immediately after slaughter. In steamed chickens prepared with the samples stored for 15 days texture of the irradiated group was superior to that of the nonirradiated fresh chicken, and there were no statistical differences in the flavors between each group.
Ripening Related Changes in Hot Pepper Fruit Cell Walls Structural Alterations of Cell Wall Polysaccharides and Separation of Galactosidase Isozymes
Kim, Soon-Dong ; Kang, Meung-Su ; Kim, Kwang-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 2, 1985, Pages 157~163
Various cell wall polysaccharides and related enzyme activities in hot pepper fruit were determined at different stages of maturity. The uronic acid content of cell walls decreased between immature green and turning stage fruit and then increased by red ripe stage. In contrast, cellulose content of cell walls changed only a little during ripening. Total neutal sugar content of cell wall material decreased 50% and galactose content of the walls decreased about 80% by the turning stage. Polygalacturonase and
activities, as well as total hemicellulose from isolated cell walls of ripening hot pepper fruit were studied using gel filtration chromatography. Polygalacturonase activity was not detectable but 5 isozymes of
were resolved. The activities of the enzymes were relatively high and gel filtration showed that they differed in molecular weight. Hemicellulose content decreased during ripening and softening. The molecular weight profiles shifted from high molecular weight to low molecular weight polymers during ripening. The changes in cell walls that may be associated with fruit softening involve the alteration of hemicellulose prior to the degradation of wall-bound uronic acid. It is suggested that the decrease in cell wall galactose involved changes in turnover of new cell wall components.
Enzymatic Characteristics of Water-Insoluble
Immobilized on Dithiocarbamate Wool
Lee, Kyung-Hee ; Kim, Jong-Deog ; Lee, Kang-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 2, 1985, Pages 164~170
Yellowish modified wool, dithiocarbamate(DTC) wool, was synthesized by partial hydrolysis in 0.2 N-NaOH reacting with carbon disulfide to use as
was immobilized reacting with sulfide group of DTC-wool by covalent binding within 1 hour. 0.5 gram of this preparation,
, contained 150 ug of enzyme protein and its specific activity was about 90% of the native one. General properties of
were a little different from optimum temperature, optimum pH, heat stability, kinetic constants and activation energy. An apparent Michaelis constant and maximum velocity of
were 5.56 mg/ml and 0.37 mg/ml.
respectively, while activation energy was 16.6 kcal/mole.
Comparison of Microwave and Conventional Cooking Methods on the Nutritional Composition of Potatoes -(1) Changes of Proximate Composition, Minerals and Water-soluble Vitamins-
Yoo, Yang-Ja ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 2, 1985, Pages 171~176
The effects of cooking methods by boiling, electric oven and microwave on the proximate composition, minerals and water-soluble vitamins of two major Korean potato varieties (Soomi and Namjac) were studied. The dry matter content was increased after the cooking by the methods of electric oven and microwave, however, the crude fiber content was highly decreased by both methods. The crude ash content was not affected by the cooking methods used. The potassium content was increased by electric oven and microwave methods, and iron content was increased by electric oven baking, however, the copper content was significantly decreased by the electric oven and microwave cooking methods. The macrominerals (phosphorus, magnesium, calcium) and microminerals (zinc, manganese, nickel, lead, cadmium) content present initially in potatoes have not been changed by the cooking methods employed in this study. Relative retention value of ascorbic acid was the lowest and the value of thiamin was the highest in the potatoes cooked by microwave. The retention values of riboflavin and folic acid obtained. after boiling were similar to those after microwave cooking, and both of these treatments were superior to the electric oven baking. The retention values of niacin and vitamin
varied between 93 and 100% depending on the cooking methods used. Overall, with a few exceptions, the retention values of water-soluble vitamins in boiled and microwave cooked potatoes were superior to those of the electric oven baked.
Aflatoxin Production by Aspergillus parasiticus NRRL 2999 in Various Varieties of Soybeans
Park, Kun-Young ; Lee, Kyu-Bok ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 2, 1985, Pages 177~181
Aflatoxin production by Aspergillus parasiticus NRRL 2999 with two different levels of inoculum sizes (
spores) was studied on such varieties of soybeans produced in Korea as Bongeui, Hwang Keum, Jangbaek, Danyeop, Jangyeop and Namcheon. With the inoculum size of
spores/10 g of soybeans, there were statistically difference (p<0.05) on the production of aflatoxins in the varieties of soybeans. The variety of Namcheon produced 7 times higher amount of aflatoxin
than that of Bongeui. The variety of Jangyeop produced the highest level of aflatoxin
among the varieties employed. Namcheon and Jangyeop were the varieties which supported high amounts of aflatoxins. Much higher levels of aflatoxins were obtained on the soybeans than on rice in general with the inoculum size of
spores. With the inoculum size of
spores/10 g of soybeans, significantly lower levels of aflatoxins were synthesized by the mold than those with
spores. The variety of Namcheon resulted in the lowest production of aflatoxin
while Hwangkeum was the variety that produced highest amount of aflatoxin
. There were no significant differences within the varieties on the production of aflatoxin
by the mold except the variety of Hwangkeum. Lower quantities of aflatoxin
were produced by the mold en the soybeans than on rice with the inoculum size of
Food Components of Aldaegu(Salted and Dried Cod)
Lee, Eung-Ho ; Ahn, Chang-Bum ; Cha, Yong-Jun ; Hwang, Gyu-Chul ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 2, 1985, Pages 182~187
This study was attempted to evaluate the chemical components of Aldaegu, Gadus macrocephalus, which consumed as a salted and dried product popularly in Korea. The contents of such compounds as amino acids, nucleotides and their related compounds, fatty acids and minerals were analysed. The content of total free amino acids was 814.9 mg% on dry basis and the major amino acids were tyrosine, alanine, histidine, leucine, phenylalanine, lysine and valine in a decreasing order. These amino acids were resulted as 45% of total free amino acids in Aldaegu. In the nucleotides and their related compounds, inosine and hypoxanthine were the only compounds detected. The overall content of nucleotide and their related nitrogenous compounds, free amino acid-N., ammonia-N., creatine and creatinine-N., and betaine-N., was 78.6% of extractable nitrogen. Ammonia-N was the most abundant of other nitrogenous compounds, resulting 36.6% of extractable nitrogen from the sample. In the fatty acid composition of total lipid and phospholipid, polyenoic fatty acid was abundant holding about 48% respectively. However, higher amounts of saturated fatty acids(39.8%) were found in glycolipid, and the predominant fatty acids in quantity were palmitic
, stearic acid
. Aldaegu contained 27,430 ppm of sodium and the trace amount of lead and cadmium was detected, which gave a good safety in the food sanitation aspects. It was presumed that free amino acids, ammonia, hypoxanthine, betaine, creatine and creatinine, and minerals play an important role for the characteristics of taste and flavor of Aldaegu.
Production of Amylases from Herpetosiphon geysericola
Jun, Yeong-Soo ; Seu, Jung-Hwn ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 2, 1985, Pages 188~191
A thermophilic and cellulolytic bacterium, Herpetosiphon geysericola CUM 317 isolated from the compost, produced
, and glucoamylase. Mutual relationships on the production of the three amylases were studied by changing the cultivation conditions.
and glucoamylase were produced highly after 40 hrs on wheat bran medium at
and after 30 hrs on liquid medium at
was produced best at 10 hrs of initial cultivation phase. The production of the amylases was generally repressed by the addition of carbon sources in liquid medium containing polypeptone.
production was enhanced relatively by the addition of cupric sulfate in the liquid medium,
was enhanced by cadmium sulfate, and glucoamylase was enhanced by calcium chloride.
Ettect of Diets Containing Dried Whey and Chitin on Growth Rate of Broiler Chicks
Lee, Mee-Sook ; Mo, Su-Mi ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 2, 1985, Pages 192~201
Two experiments, utilizing 204 broiler chicks of the Maniker strain, were conducted to study the effects of dried whey and chitin on the growth of chicks. In the first experiment, diets containing 5%, 10%, or 15% dried whey, or a control diet with no whey, were fed to chicks from 1 day to 4 weeks of age. There were no significant differences among the dietary groups, with respect to the rate of growth or protein or feed efficiency. In the second experiment, chicks were fed with diets containing no whey, 2% chitin, 20% dried whey, or 20% dried whey plus 2% chitin, from 1 day to 4 weeks of age. Adverse effects (diarrhea, crooked toes and enlarged cecum) were observed in the group fed 20% dried whey. The protein efficiency ratio (PER) and feed efficiency ratio (FER) tended to improve in the dietary groups with dried whey, as compared to the control group. No significant differences were observed in the total carcass nitrogen and lipid levels of dietary groups. But the chitin-supplemented diets tended to improve on the growth rate compared to the groups without chitin. The results of the two experiments suggest that the growing broiler chick can tolerate up to 15% dried whey in the diet, without any harmful effect on growth. Also, chitin may improve the poorer growth rate of chicks fed dried whey, but not all of the adverse effects of whey.
Rapid In Vitro Methods for Protein Evaluation
Ryu, Hong-Soo ; Lee, Kang-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 2, 1985, Pages 202~213
The protein nutritional quality of foods has become an important factor to food processors with the advent of nutritional labeling regulations for foods. Then, as is true today, the officially approved assay for protein nutritional quality was the rat based protein efficiency ratio(PER) bioassay. The PER bioassay requires a minimum of 28 days to performe, and is therefore not applicable to routine quality assurance use by the food industry. Within the past ten years there has been a research emphasis placed on the development of rapid, inexpensive, biological and/or chemical based assays for protein nutritional quality. It was hoped that if a rapid assay could be developed and thoroughly tested, it could be used in lieu of the PER bioassay in the day-to-day quality assurance screening of food ingredients and products. The rapid assays developed in the hope of attaining this goal have been based on microorganisms, proteolytic enzymes, and amino acid profiles, as well as combinations of the above. In this review, it will be described and briefly discussed many of procedures which had contributed conceptually as well as practically to the development of in vitro methods for the evaluation of protein quality. Special emphasis will be placed on the C-PER(computed protein efficiency ratio) assay which combines data from in vitro protease digestion and amino acid composition to predict protein nutritional quality designed by Satterlee et al. (1980), and the DC-PER(discriminant computed PER) which is a method of estimating protein quality based on rat assay and in vitro digestibility obtained using solely essential amino acid data will be also introduced.