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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 16, Issue 4 - Nov 1987
Volume 16, Issue 3 - Aug 1987
Volume 16, Issue 2 - May 1987
Volume 16, Issue 1 - Feb 1987
Selecting the target year
Effects of Drinking Water Supplemented with Copper on Tissue Concentrations of Copper, Iron and Zinc in Rats
Koh, Jin-Bog ; Jeung, Bok-Mi ; Kim, Jae-Young ; Choi, Do-Jeom ; Yang, Cha-Bum ;
Journal of the Korean Society of Food Science and Nutrition, volume 16, issue 2, 1987, Pages 63~68
The effects of various levels of copper(Cu) intake on the concentrations of copper, iron (Fe) and 3inc(Zn) in rat tissues were studied in growing rats. For different groups the drinking water was supplemented with 0(control), 25, 50, 100 and 200ppm Cu(as copper sulphate) for 1 day respectively. All animal groups were fed with the control diet (Cu contents, 12.8%mg/kg diet) during the experiment. At the end of the 4 week experiment, body weight gain was slightly lower in the Cu supply groups than in control group. Liver and serum Cu were significantly higher in 50, 100 and 200ppm Cu of male and in 200ppm Cu of female than in control groups. Spleen Cu was significantly increased by the supplementation of Cu. Liver and heart Fe of male and heart Fe of female were increased by incresing supplementary Cu levels. In 50ppm Cu group, liver, spleen and kidney Fe of female increased but the others did not. Fe of tissues was different in male and female rats according to Cu levels supplied. Serum Zn of male and female was significantly lower in 50, 100 and 200ppm Cu groups than in control and 25ppm Cu groups. When supplemented with Cu levels there were no significant differences among groups for liver, kidney, spleen and heart Zn as well as heart and kidney Cu.
Cooking Properties of Chunmabyeo(Japonica) and Kayabyeo(J/Indica) Rice
Park, Sun-Hee ; Cho, Eun-Ja ; Kim, Sung-Kon ;
Journal of the Korean Society of Food Science and Nutrition, volume 16, issue 2, 1987, Pages 69~74
The effects of soaking temperature on hydration and cooking rates of Chunmabyeo(Japonica) and Kayabyeo(J/Indica) rice were investigated. Water uptake and volume increase rates of milled rice were increased as a function of soaking temperature
. The rate of volume increase of milled rice was greater than that of weight increase, which was more pronounced at low soaking temperature. The soaking of milled rice prior to cooking had a definite effect on the degree of gelatinization. The soaked milled rice was more easily gelatinized than unseated one. The water uptake rate, volume increase rate, degree of gelatinization and cooking rate of milled rice were faster in Kayabyeo than Chunmabyeo.
Storage of Salted Chinese Cabbages for Kimchi - I. Physicochemical and Microbial Changes During Salting of Chinese Cabbages -
Kim, Joong-Man ; Kim, Ihn-Sook ; Yang, Hee-Cheon ;
Journal of the Korean Society of Food Science and Nutrition, volume 16, issue 2, 1987, Pages 75~82
This study was to investigate physicochemical and microbial changes that took place during the salting of chinese cabbages. Salinity(3%) that is suitable for kimchi preparation was reached when chinese cabbages were salted for seven hours in 10%, three hours in 15% and one hour in 20%. In the case of 5% it was not reached though they were salted for over twelve hours. In order to decrease salinity from 7% level of salted chinese cabbages to 3% level by soaking in tap water, 1.2 hours for leaf and three hours for patiole were spent. Volume, moisture, firmness and internal space of raw chinese cabbages were significantly decreased by salting (15%, 10 hours) : volume, 59.90%, moisture, about 31.92% and internal space rate, 35.06%. Contents of mono-and divalent cations
were reduced whereas
content was greatly increased; therefore, in the future the increase of Na-content remains open to question. By salting and washing, mold, yeast and bacteria were decreased by 58%, 40%, 45%, respectivity.
Lipids and Fatty Acid Composition of Herba Capsellae (Capgella bursa-Pastoris Linne)
Bae, Man-Jong ;
Journal of the Korean Society of Food Science and Nutrition, volume 16, issue 2, 1987, Pages 83~86
Lipids extracted and purified from Herbs Capsellae leaf ana root were studied, To investigate those, silicic acid column chromatography, TLC, GLC was used for analysis of lipids and Fatty acids composition. Following results were obtained. 1. From result of total lipid classes in Herba Capsellae leaf and root, NL were obtained 62.6%, 58.5% respectly. GL 20.8%, 17,8%. PL 16.6%, 23.7%, respectively. 2. Among the NL in Herba capsellae leaf and root, TG were predominant 77.5%, 80.3%, respectly. SE 9.2%, 8.4%. FFA 4.8%, 3.4%. 1.2-DG 4.1%, 3.6%. FS 2.2%, 2.2%. and 1, 3-DG 1.3%, 1.0%, in turn. 3. The major fatty acids in the lipid classes were linoic acid, palmitic acid, oleid acid, in all. And total unsaturated fatty acid was NL 78.0%, GL 66.6%, and PL 75.2% in Herbs capsellae leaf, and NL 66.1% GL 63.6% and PL 61.2% in Herbs capsellae root.
The Influence of Processing Method on Electricity Requirement in Cut-Polished Barley Making
Chang, Hak-Gil ; Kim, Young-Sang ; Chang, Young-Sang ;
Journal of the Korean Society of Food Science and Nutrition, volume 16, issue 2, 1987, Pages 87~92
Crease cut pearled baller was studied in relation to product and quality, and processing electricity requirement with various pearling yields. 1. Increasing the pearling rate resulted in increasing broken grain of cut-Polished barley. 2. The range of length/width ratio in cut-polished baller were from 2.09 to 2.13 and those of pearled barley were 1.36, respectively. 3. Cut-polished barley required more electricity than pearled barley at the same polishing rate. As pearling rate increased at first polishing before cutting, total electricity requirement of cut-polished barley reduced significantly.
Fatty Acid Composition of Total Lipids from Seeds of Pinus koraiensis
Yoon, Tai-Heon ;
Journal of the Korean Society of Food Science and Nutrition, volume 16, issue 2, 1987, Pages 93~97
The seeds cf Pinus Koraiensis mere studied for their moisture, total lipids and ash contents and fatty acid composition. The seeds contained ca. 3.6% moisture, 70.4% purified total lipids and 2.5% ash. The proximate composition of the seeds was not influenced by the sampling rears (1984 and 1985). Twenty-one fatty acids ranged from myristic to arachidic acids were identified in the seed lipids. The seed lipids contained linoleic acid (47.9%), oleic acid (28.4%) and 5, 9, 12-18:3(11.1%) as major fatty acids and 5,9,12-18:3, 5,11-20:2 and 5,11,14-20:3 as 5-olefinic nonmethylene-interrupted polyenoic acids. The sampling Tears also had no effect on the fatty acid composition of the seed lipids.
Nutritional Value of Dried Paddy Grasshopper, Oxya chinensis formosana
Kim, Tae-Soo ; Lee, Jong-Ho ; Choi, Byeong-Dae ; Ryu, Hong-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 16, issue 2, 1987, Pages 98~104
Studies were carried out to determined the optimal conditions of processing and changes in trypsin indigestible substrate(TIS) and in vitro protein digestibility of paddy grasshopper(Oxya chinensis formosana) under various drying conditions. The multienzyme assy and amino acid compositions were used to predict the quality changes of dried products. The in vitro protein digestidility of defatted products were higher than that of sun and hot air dried products. This results indicated that heat processing is decreased the digestibility, but is increased the TIS contents of dried samples. Amino acid composition of the products was comparable to the ANRC casein scoring pattern. The protein was espeoially low in the amount of lysine, tryptophan and methionine, but high in the quantity of aspartic acid, glutamic acid and arginine indicating that it could be a difference of the dry processing. C-PER and DC-PER were 2.65 and 2.44, respectively, in the defatted and freeze dried products and 2.49 and 2.30, respectively, in hot air dried products. From the these results, it could be confirmed that defatted and freeze dried products might be utilized with feed or foodstuff, unless the toxic substances were no longer detectable.
A Study on the Mineral Contents of Dolwoe Tea(Gynostemma pentaphyllum Makino)
Park, Young-Hee ; Hong, Youn-Ho ; Park, Won-Ki ;
Journal of the Korean Society of Food Science and Nutrition, volume 16, issue 2, 1987, Pages 105~109
The mineral content of Dolowe, which were prepared in the laboratory and marketed Korean products of Dolwoe, Japanese product of Dolwoe and Korean-roasted products of Dolwoe were analysed and compared. Dolwoe-leaf tea had high mineral content of Ca, Mg, Mn and Cu, while Dolwone-stem tea had high mineral content of K, Na and Fe. Especially in the ash of Dolwoe-stem tea showed the highest mineral content of K (33.4%) Dolwoe teas were extracted for 5 minutes as ratio of
boiling water to 4g Dolwoe tea (250: 1, v/w). Comparing the ratio of extraction of minerals in Dolwoe tea made by us and marketed Dolwoe products, K was the most abundant element of all extractions with the rate of
followed by Mg with
, Ca with
and Na with
. On the other hand Mn, Fe and Cu were extracted in extremely small quantities.
Properties of Polyphenol Oxidase from Prunus salicina (Red)
Ham, Seung-Shi ; Hong, Eun-Hee ; Omura, Hirohisa ;
Journal of the Korean Society of Food Science and Nutrition, volume 16, issue 2, 1987, Pages 110~117
Polyphenol oxidase in Prunus salicina(Red) was extracted, some properties and its partially purification were investigated as follows; Polyphenol oxidase was purified about 15 folds after ammonium sulfate saturation and about 64 folds after Sephadex G-100 column chromatography. Polyphenol oxidase showed optimum pH for activity at 6.5 and optimum temperature at at
and high affinity to catechol in o-diphenol compounds. Thermal stability were about 85% and 75% of initial polyphenol oxidase activity remained after heating at
for 5 minutes and 30 minutes respectively. The Michaelis constant of the enzyme was 2.58mM. L-cysteine, glutathione, ascorbic acid and potassium cyanide appeared to be most effective inhibitors. EDTA showed a slight inhibition.
Changs in Characteristics and Sterol Composition of Sesame Seed Lipid during Storage
Choi, Shang-Do ; Cho, Youg-Un ; Kim, Hyoung-Kab ;
Journal of the Korean Society of Food Science and Nutrition, volume 16, issue 2, 1987, Pages 118~122
In order to find the effect of the storage time on the characteristics and sterol composition of the sesame seed, the characteristics, unsaponifiable matters, fractionation pattern of sterol and sterol compositions of 4-desmethylsterol on the sesame seed oil were analysed at the harvest time and after 56 months storage. The sample seed was kept in cotton bag within the natural dark store room. The oil content was decreased from 50.3g per 100g sesame seed at harvest time to 45.5g at 56 months stored. The acid value was increased sharply from 1.8 to 13.4 during the storage of sesame seed and iodine value was increased small, but saponification value and refractive index were hardly changed. The amount of unsaponifiables from 24.3mg to 20.9mg per gram on basis during storage time, and the 4,4-dimethylsterol and 4-monomethylsterol from unsaponifiables were decreased, otherwise, 4-desmethylsterol was increased. In the changes of sterol composition in the 4-desmethylsterol fraction from unsaponifiables, the compesterol and stigmasterol content were not nearly changed, otherwise, the sitosterol content was decreased from 51.0% to 48.2%, but the content of
was increased from 15.2 % to 18.4% during the storage of sesame seed within 56 months.
Studies on the Zanthoxylum piperitum
- 1. Pungent principles and Essential oil composition -
Jung, Hyun-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 16, issue 2, 1987, Pages 123~127
The Pungent principles and Essential oil compositions of Zanthoxylum piperitum
(peel, barb) were analysed by HPLC and GC, respectively. Total Pungent principle contents of peels were about as 12 times as those of barks. The Sanshool I, Sanshool IV, Sanshool III and Sanshoo V were the major Pungent principles in the peels and barks. Besides, several Unknown Pungent principles were discovered in the peels and barks, too. Total Essential oil contents of peels were higher than those of barks at the ratio of 1.8 % to 0.5%. The Cineol+Limonene(37.7%) were the main Essential oil compositions in the peels, while
and Pinene(15.5%) were the major portion in the barks. The Essential oil of peels and barks were composed Pinen, Myrcene, Cineol+Limonene, Linalool, Isopulegol, Terpinen-4-ol,
and Piperitone. Besides, seven Unknown compositions were discovered, too.
Partial Purification and Characteristics of Amylases from Herpetosiphon geysericola
Jun, Yeong-Soo ; Hong, Yong-Ki ; Seu, Jung-Hwn ;
Journal of the Korean Society of Food Science and Nutrition, volume 16, issue 2, 1987, Pages 128~135
and glucoamylase produced by a thermophilic and cellulolytic bacterium, Herpetosiphon geysericola CUM 317, were partially purified by salting out with ammonium sulfate and by chromatography on a DEAE-cellulose column and on a CM-cellulose column. The Km values of
and glucoamylase for potato starch were
. The molecular weights of
and glucoamylase were calculated to be about 84000 dalton, 76000 dalton and 80000 dalton, respectively.
Flavor Components in the Bellflower Roots (Platycodon glaucum Nakai)
Chung, Tae-Yung ; Kim, Jeong-Lim ; Hayase, Fumitaka ; Kato, Hiromichi ;
Journal of the Korean Society of Food Science and Nutrition, volume 16, issue 2, 1987, Pages 136~146
Flavor components were trapped by stimultaneous steam distillation-extraction method for investigating it in the bellflower roots and fractionated into four groups such as a neutral, a basic, a phenolic and an acidic fraction. An acidic fraction methylated with diazomethane solution and three others were analysed by GC and GC-MS equipping a fused silica capillary column, and S-containing compounds in these were detected with a flame photometric detector (FPD). The total of one hundred and three compounds from the bellflower roots were identified: they were 6 aliphatic hydrocarbons, 10 aromatic hydrocarbons, 2 terpene hydrocarbons, 12 alcohols, 8 terpene alcohols, 17 aldehydes, 3 terpene aldehydes, 5 ketones, 5 esters, 3 furans, 2 thiazoles, 2 lactones, 2 sulfides, 9 phenols, l2 carboxylic acids and 5 others. The greater part of the others except carboxylic acids were identified from a neutral fraction of which was assumed to be indispensable for the reproduction of bellflower root odor in a sensory evaluation. As a result of a sensory evaluation, 1-hexanal, trans-2-hexenal, 1-hexanol, cis-3-hexenol, trans-2-hexenol, 1-octen-3-ol and so forth identified in a neutral fraction were considered to be the key compounds of grass-like odor in the bellflower roots.
Effect of Dietary Fish Oil on Lipid Peroxidation and Antiperoxidative System in Rat Liver and Brain -Sex-related Differences-
Choi, Kyung-Won ; Park, Myungg-Hee ; Chang, Kyung-Sook ; Cho, Sung-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 16, issue 2, 1987, Pages 147~155
In order to examine the effect of dietary fish oil on lipid peroxide formation and antiperoxidative efficiency in liver and brain, a group of male and female rats weighing about 70 grams were fed for three months, diet containing mackerel oil(MO) at the level of 10% (w/w). Results were compared, according to sex and source of dietary fat, i.e., in addition to MO, perilla oil(PO), soybean oil(SO), rapeseed oil(RO) or beef tallow(BT). Liver lipid peroxide level was significantly higher and levels of
and reduced glutathione(GSH) were lower in MO group than in other groups. This phenomenon was less clear in male than in female. Liver GSH level was lower in male, compared to female, but oxidized glutathione (GSSG) level did not vary, depending on either sex or dietary fat source. Brain lipid peroxide and
levels were not different among five experimental groups. Activities of liver and brain glutathione peroxidase and superoxide dismutase were not changed by dietary fat source, but glutathione peroxidase activity was higher in female than in male. The present study shows (a) that there is sex-related difference in antiperoxidatiye activity and (b) that fish oil containing
fatty acids, increases body lipid peroxide level and consumes more of cellular antioxidant, although it has lower total PUFA content than perilla or soybean oils.