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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 17, Issue 4 - Dec 1988
Volume 17, Issue 3 - Sep 1988
Volume 17, Issue 2 - Jun 1988
Volume 17, Issue 1 - Mar 1988
Selecting the target year
Identification of Flavor Components in Korean Ordinary Kochujang Inoculated with Bacillus sp. and Saccharomyces sp.
Ahn, Cheol-Woo ; Sung, Nack-Kie ;
Journal of the Korean Society of Food Science and Nutrition, volume 17, issue 1, 1988, Pages 1~5
Kochujang (Red pepper paste) is one of a traditional fermented seasoning foods having peculia. flavor. In present paper, the effects of microorganisms on the formation of volatile components of Kochujang during fermentation were observed. The volatiles of Kochujang were extracted by a steam-distillation under the reduced pressure and determined by gas chromatography and gas chromatography-mass spectrometry (CC-MS), respectively. During fermentation of Kochujang, Saccharomyces sp. and three strains of Bacillus sp. were isolated as main microorganisms participating in the formation of volatile components. According to the analytical results, tetrahydro geroniol, furfuryl alcohol, methoxy acecoptenone and myrtanal in Kochujang inoculated with Saccharomyces spl, 2-methyl-propan-2-ol, furfuryl alcohol an furfuryl-n-butyrate in Kochujang inoculated with Bacillus sp. B-1, 2-methyl-propan-2-ol, furfuryl alcohol and furfuryl-n-butyrate in Kochujang inoculated with Bacillus sp. B-2, and 2-methyl-propan-2-ol, furfuryl alcohol and n-propylbenzene in Kochujang inculated with Bacillus sp. B-3, were identified as major components, respectively.
Studies on the Amino Acid Constituents of Gynostemma pentaphyllum Makino
Kim, Sun-Hee ; Park, Won-Ki ;
Journal of the Korean Society of Food Science and Nutrition, volume 17, issue 1, 1988, Pages 7~11
This study was carried out in order to analyse the amino acid constituents of Gynostemma pentaphyllum Makino (G. P. M. ) produced in Korea and Japan. Total and free amino acids of those were analysed by HPLC. Total amino acid contents of G. P. M. produced in Korea were similar to that of produced in Japan. The Histidine content of G. P. M. produced in Korea was more rich than that of produced in Japan. The content of glutamic acid was the most rich among in kinds of amino acids in both hind of G. P. M. G. P. M. in Korea contained the least methionine and G. P. M. from Japan contained the least cystine.
Effect of Apple Hemicellulose on the Ca-Pectate Gel Formation
Kim, Young-Ji ; Kim, Chang-Sik ;
Journal of the Korean Society of Food Science and Nutrition, volume 17, issue 1, 1988, Pages 13~17
(1H KOH soluble hemicellulose fraction),
(2H KOH soluble hemicellulose fraction)
(3H KOH soluble hemicellulose fraction) and
(4H KOH soluble hemicellulose fraction) were fractionated from Fuji crude cell wall and purified using Sephacryl S-500 to determine the effects of these hemicellulosic fractions on the Ca- pectate gel formation. By increasing of KOH concentration, from 1 to 4N, hexose peas became higher in led, and molecula weights, especially pentose peaks in high molecular weight. Hemicellulose fractions using gel filtration were composed of
peaks which were
molecular weight. Higher values of hardness, adhesiveness and gumminess were found in low molecular weight than in high molecular weight, also in hexose and uronic acid contained than in hexose contained.
Antioxidative Effects of various Antioxidants on the Soybean Oil
Yoon, Soo-Hong ; Kim, Jong-Won ;
Journal of the Korean Society of Food Science and Nutrition, volume 17, issue 1, 1988, Pages 19~23
The natural antioxidants such as
, NDGA, proply gallate and sesamol, and synthetic antioxidants, BHA were used to compare antioxidative effects of those antioxidants from tile physico-chemical properties and fatty acid composition changes in the soybean oil during storage. The oils were stored at
for 2 weeks after heat treatment. Natural antioxidants were less effective than BHA but effect of
was very similar to that of BHA. The order of antioxidative effect was BHA,
, NDCA propyl gallate and sesamol. The relative contents of linoleic acid and linolenic acid was decreased as the degree of oxidative rancidity was increased. whereas content of oleic acid and palmitic acid was increased. The content of linoleic acid and linolenic acid did not decreased by addition of BHA and
Preparation of the Tofu Coagulant from Egg-shell and It's Use
Kim, Joong-Man ; Baek, Seung-Hwa ; Hwang, Ho-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 17, issue 1, 1988, Pages 25~31
The crude calcium acetate (CCA) was made from egg-shell and acetic acid to use the CCA as a coagulant for Tofu (soy bean curd). Amount of CCA.
and residue made from 5.6g egg-shell (average weight of a egg-shell) and 10% acetic acid(50m1) was 3.8g,
and 2.1g. respectively. Tofu formable minimum concentration of the CCA was about 0.14% similar to that of
. Volume, hardness, taste and content f protein and lipid of Tofu by addition of CCA were not significantly different in those of Tofu that magnesium chloride and calcium chloride were used.
Studies on K-value and Nucleotides-Degrading Enzymes in Fish Muscle, - I
Kim, June- Pyung ; Kim, Jong- Bae ; Park, Il-Woong ;
Journal of the Korean Society of Food Science and Nutrition, volume 17, issue 1, 1988, Pages 33~41
Estimation of fish freshness is very important in food industries. it was estimated from the concentration of nucleotides. ammonia, amines and volatile acids in fish meat. Changes in the K-values of 12 species of fish were observed during storage at
. The range of differences in the K-value-increasing rate of chilled fish muscle among fish species might be wider for white-fleshed fishes than for dark- fleshed fishes. As to the 12 species of fish examined. the coefficient of correlation between them was calculated to be 0.77. The fish muscle will he contained an effective inhibitor of IMP-degrading enzymatic activity.
Studies on the Protein of Peach seed flour
Lee, Kang-Ja ;
Journal of the Korean Society of Food Science and Nutrition, volume 17, issue 1, 1988, Pages 43~49
The proteins of peach seed four was examined to utilize protein source. The peach seed flour contained 20.38% of crude proteins. The extractability of salt souble proteins of seed were 70% and recovery rate of main protein fractions separated by sephadex G-200 were about 51%. The electrophoretic analysis showed 11 bands and molecular weight showed 14,000-110,000 in seed proteins. The Amino acid of peach seed flour and isolated were mainly composed of arginine, asparic acid. glutamic acid, glycine and leucine. The solubility of isolated peach seed protein was lowest at pH 5.5.
Studies on the Effect of Lactobacilli on Shelf life of Fresh Pork Chop
Lee, Shin-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 17, issue 1, 1988, Pages 51~55
This studies conducted to investigates shelf-life of fresh pork chop by using various packaging method such as aerobic packaging, aerobic packaging with lactobacilli, vacuum packaging and vacuum packaging with lactobacilli. Bacteriological and physicochemical proper ties of fresh pork chop were also investigated during storage at
. The effect of lactobacilli treatment showed significantly in aerobic packaging and vacuum pactaging. The growth of lactobacilli did not occur in lactobacilli inoculated fresh pork chops. The gram-negative bacteria which caused to meat spoilage was inhibited by lactobacilli. The PH of Pork showed increasing tendancy regardless of treatments, TBA and VBN value appeared to be relatively low during storage at
. The maximum shelf life of each treatments was 12-15 days of aerobic packaging. 20-25 days of vacuum packaging and aerobic packaging with lactobacilli and 30-35 days of vacuum pactaging with lactobacilli at
Effects of Aralia elata extract on experimentally Alloxan Induced Diabetes in Rabbits
Lee, Myung-Yul ; Lee, Jang-Soon ; Sheo, Hwa-Jong ;
Journal of the Korean Society of Food Science and Nutrition, volume 17, issue 1, 1988, Pages 57~61
Effect of Aralia elata extract on experimentally alloxan-induced diabetes ill rabbits and toxicity of mouse were studied;
of Aralia elata extract (A. E. E.) was 5.5g/kg intraperitoneally ill mice. A. E. E. 800mg/kg exhibited more excellent hypoglycemic effect after 6 days and 14 days in 200mg/kg, compared to the control group. Blood urea nitrogen level was significantly decreased after 6 days in 800mg/kg. and blood levels of total cholesterol and GPT activity were showed more significant decreasing effect ill 800mg/kg than 200mg/kg.
Changes in the Pectic Substance during Maturity of Apple
Kim, Yeung-Ji ; Kim, Chang-Sik ;
Journal of the Korean Society of Food Science and Nutrition, volume 17, issue 1, 1988, Pages 63~68
The changes of methoxy content. compositional sugars. degree of esterification (DE) and pectic substances such as LMP (low methoxy pectin), HMP (high methoxy pectin) IAP (ionically associated pectin) and CBP (covalently bounded pectin) of Fuji apple were investigated during maturity. The contents of LMP+HMP and IAP+CBP in alcohol insoluble solid(AIS) were 70% and 20%. respectively. These pectic substances were increased slightly during maturity. The reductions of hexose and uronic acid were Iron 20-50% and from 2-4%, respectively, but the inclosed of pentose was from 1-9% in LMP, HMP, IAP and CBP during maturity of Fuji apple. The galactose was decreased significantly among hexose. Whereas the relative ratio of uronic acid in HMP and CBP was increased.
The Compents of Free Amino Acids Nucleotides and their Related Compounds in Soypaste made from Native and Improved Meju and Soypaste Product
Kim, Mee-Jeong ; Rhee, Hei-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 17, issue 1, 1988, Pages 69~72
The free amino acids, nucleotides and their related compounds in soypaste made from native and improved meju and soypaste product purchased from the market were investigated by amino acid autoanalzer and HPLC, respectively. The glutamic acid contents in each soypaste were great in order of improved) native ) products. The total free amino acid contents in soypaste made from improved meju showed the highest level and those of the soypaste made from native meju showed the lowest level. GMP content in those made from native and improved me was greatest among the nucleotides and their related compounds.
A study about Taurine Contents of Korean Human Milk
Lee, Jong-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 17, issue 1, 1988, Pages 73~76
The postnatal changes of taurine in human breast milk were examined. Breast milk samples were collected at 3-5 th day and 30 th day after delivery. Taurin content of colostrum and mature milk was 424n mole/ml and 294.4n mole/ml, respectively, The content of taurine was slight decrease during breast- feeding.