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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
Decrease in Available Lysine of Barley Powders during Storage at Different Water Activities and Temperatures
Song, Mee-Yeong ; Jung, Yeon-Hwa ; Chun, Soon-Sil ; Kim, Mu-Nam ;
Journal of the Korean Society of Food Science and Nutrition, volume 17, issue 4, 1988, Pages 283~289
Lysine is known as a limiting amino acid in barley and easily inactivated by the browning reaction during processing or storage. The barley powders ground to 120 mesh in particle size were controlled at water activity of 0.44, 0.52, 0.65 and 0.75 by using saturated salt solutions and then stored at 35, 45
. Another portion of the sample of which the water activities were controlled as same above was stored at 35, 45, and
alternately with 7days interval. The reaction of available lysine loss in barley powders was found to be first order. The activation energies calculated from Arrhenius plot ranged
values were between 1.34 and 1.65. These kinetic parameters were used to predict the available lysine loss of barley powders under the fluctuating temperature storage The predicted shelf-life at various water activities tested was a little higher than the actual values.
A Study on the Food habits and Tastes of the Middle School Students in Taegu
Lee, Won-Hi ; Kim, Mi-Hyang ; Han, Jae-So ;
Journal of the Korean Society of Food Science and Nutrition, volume 17, issue 4, 1988, Pages 290~304
To evaluate the food habits of middle school students a survey was made by the method of questionaire on 820 middle school students consisted of 370 boys and 450 girls in Taegu city area. The results obtained are summarized as follows; Cookies, fruits, fruit juice and ice cream are their favorite eatings between meals in the decreasing order, And the eatings between meals are more frequent In girls and in the students from financially better homes and from the parents of higher education. More than half of the students have regular or irregular intake of additional vitamin tablets while about 22 percents of them skip their breakfast almost everyday. About 24% of the students hardly pay attention to the relationship between their nutritional condition and their meals. More than seventy percents of the students are taking the instant foods as one of their favorite dishes. The food intake score showed large variation(
). In general the girls marked higher score than the boys. The students from financially better homes and the students from the parents of higher education marked higher scores. From the 5 scale preference test it was shown that fruits the most favored eatings of the students while the fish and crab scored the lowest mark.
Effects of Dietary Heated Oil on Lipid Metabolism in Rat Liver
Choi, Won-Kyung ; Rhee, Soon-Jae ; Park, Hyeon-Suk ;
Journal of the Korean Society of Food Science and Nutrition, volume 17, issue 4, 1988, Pages 305~311
To study effects of dietary heated oil on lipid metabolism in rat liver, three groups of rats were fed fresh corn oil(control) and corn oils heated for 11 hours (HA) and 24 hours(HB) at
. Acid values of HA and HB were 2.10 and 4.02 respectively. Each gram of three kinds of experimental oils was administered to rats by intubation daily for 3 and 6 weeks. After each feeding period, body and liver weights were measured as well as the contents of liver triglyceride, cholesterol, phospholipid and fatty acid compositions of total lipid, triglyceride and phospholipid. Growth of rats were not significantly different among groups, but liver weight of HB group was higher than HA group. The contents of liver triglyceride and cholesterol were higher in HA and HB groups than in control group. The content of phospholipid was increased slightily in HB group only after 6 weeks. Linoleic acid content of dietary oil was decreased progressively by heating ; 48.27% in fresh corn oil, 42.28% in HA and 36.13% in HB. The contents of linoleic acid and other polyunsaturated fatty acids were also reduced in total lipid, triglyceride and phospholipid fractions of liver of rats fed heated oils.
Studies on the Improvements of Functional Properties of Sardine Protein by Plastein Reaction
Kim, Se-Kwon ; Kwak, Dong-Chae ; Cho, Duck-Jae ; Lee, Eung-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 17, issue 4, 1988, Pages 312~319
The functional properties of plasteins have been compared with those of sardine protein concentrate and egg albumin. The solubility of plasteins was higher than that of FPG and the glu-plastein had 84% solubility in the range of pH 3-10. The dispersibility of plasteins was lower than that of egg albumin, however those of plasteins was higher than that of sardine protein concentrate. The water holding capacity of plasteins was higher than that of egg albumin. Lipid absorption of leu-papain plastein was the highest, holding 2.2m119, and that of the other plastein was higher than that of egg albumin. The emulsifying activity of leu-papain plastein was the highest, holding 66.4%, and that of glu-papain plastein was the lowest, holding 51.2%, The emulsifying stability of plasteins was similar to that of the emulsifying activity. The foaming capacitt of leu-papain plastein was the highest, holding 460%, and those of the other plasteins was higher than that of egg albumin. The foaming stability of plasteins was superior to that of egg albumin. The viscosity of plasteins was lower than that of see albumin. The in vitro digestibility of plasteins was 67.6-78.0% range. The digestibility by four pretense were somewhat lower in the glu-papain plastein than in the FPG. The digest of plasteins treated with the microbiol pretense such as molsin and pretense(from Streptomyces griceus), which had a storage broth taste.
Determination and Physical Properties of Dietary Fiber in Seaweed Products
Kim, Sun-Hee ; Park, Hee-Yeun ; Park, Won-Ki ;
Journal of the Korean Society of Food Science and Nutrition, volume 17, issue 4, 1988, Pages 320~325
The contents of dietary fiber and physical properties of seaweed products for export produced in the south west sea side of korea were determined. The samples selected in this study were Dried sea mustard, Dried sea tangle, Cooked seaweed fusiforme, Dried laver, Dried sen lattuce and Agar-agar. The results were as follows : The contents of dietary fiber were 0.05-41.52% of Neutral Detergent Fiber, 0.01-26. 20% of Acid Detergent Fiber, 0-6.94% of Lignin, 0.04-25.79% of Hemicellulose and 0.01-19.26% of Cellulose and Cooked seaweed fusiforme, Dried son mustard and Dried sea tangle she wed higher values. Water-Holding Capacity was 6.1-19.65 water/g Acetone Dried Powder and Dried sea mustard showed the Highest value. Densities were 500-806mg/ml of direct density, 0.562-0.833g/cc of bulk density, 1.40-2.01g/m1 of hydrated density and 102-160% hydrated volume expansion. Direct density and bulk density corresponded largely.
Processing and Taste Compounds of Fish Sauces from Filefish Scrap
Lee, Eung-Ho ; Ahn, Chang-Bum ; Kim, Jin-Soo ; Lim, Chi-Won ; Lee, Seung-Won ; Choi, Young-Ae ;
Journal of the Korean Society of Food Science and Nutrition, volume 17, issue 4, 1988, Pages 326~335
In order to increase the availability of filefish scrap, the ordinary and low salt sauce were prepared, and identified their taste compounds in their products. To process the filefish scrap sauce, chopped filefish scrap was mixed with koji, 25% brine, slat and glucose (25.0 : 65.0 : 12.5 : 7.0, w/w) and fermented at
for 120 days. The same process was also carried out to process the low salt sauce adding sorbitol, lactic acid and ethyl alcohol (7.0 : 0.7 : 9.0. w/w) instead of salt. While amino nitrogen and volatile basic nitrogen(VBN) of products were decreased, pH and reducing sugar were increased all alone the fermentation period. The major free amino acids of products at final stage of fermentation were glutamic acid, alanine, leucine, lysine and aspartic acid. And the contents of total amino acid in the ordinary and low salt sauce were 4126.6(mg/100m1 sauce), 4519.5(mg/100m1 sauce) after fermentation. Hypoxanthine was revealed as the major constituent among nucleotides and their related compounds through fermentation. Free amino acid-N in the filefish scrap sauces were from 56.3%(ordinary) to 60.7%(low salted) of extractive nitrogen. From the sensory evaluation, the quality of products from filefish scrap sauce were almost equal to sold soy sauce on the market.
Effect of Ethanol Intake on Blood Component in Broiler Chicks
Kho, Jin-Bog ; Oh, Hyong-Kun ; Jung, Bok-Mi ; Kim, Jae-Young ; Ko, Young-Du ;
Journal of the Korean Society of Food Science and Nutrition, volume 17, issue 4, 1988, Pages 336~340
This study was performed to investigate the influence of mixtures of 0(control), 1, 2 and 3% ethanol and water respectively on growth and various blood parameters of growing broiler chicks. At the end of the 7 weeks' experiment, body weight gain in 1% ethanol group and liver weight in 3% ethanol group were significantly higher than those of control group. It was found that the levels of red blood cell, hemoglobin, hematocrit, and serum protein were within normal ranges. Serum GOT and r-GTP activities were significantly increased in 2 and 3% ethanol groups compared with those in control group. But serum CPT activity was slightily decreased in all ethanol groups. Serum LDH activity was increased in all ethanol groups compared with that In control group. Serum alkaline phosphatase was not affected by the ethanol. Serum glucose concentration in 3% ethanol group was significantly lower than that in control group.
Effect of Starter on the Fermentation of Kimchi
Lee, Shin-Ho ; Kim, Soon-Doog ;
Journal of the Korean Society of Food Science and Nutrition, volume 17, issue 4, 1988, Pages 342~347
This studies were carried out to investigated the effects of starter on the fermentation of Kimchi. The organisms isolated from Kimchi, Lactobacillus plantarum, Lactobacillus brevis, Pediococcus cerevisiae and Leuconostoc mesenteroides, were used as starter for preparation of Kimchi. The fermentation of starter inoculated Kimchi was enhanced compared with that of starter not inoculated Kimchi at
. The mixed strain was more effective than single strain on the fermentation Kimchi. The fermentation of starter incoculated Kimchi was enhanced by addition of red pepper, whereas inhibited during first days by addition of Singer. The fermentation period of starter inoculated Kimchi was shortened about 24hours compared with that of starter not inoculated Kimchi at
. The sensory score of starter inoculated Kimchi was better than that of starter not inoculated Kimchi in odor, flavor and overall acceptability. The effect of starter was significant in odor of Kimchi.
Purification and Characterization of Polyphenol Oxidase in Sweet Potato (Ipomoea batatas)
Chung, Soo-Ja ;
Journal of the Korean Society of Food Science and Nutrition, volume 17, issue 4, 1988, Pages 348~357
The present work was undertaken to investigated the purification and characterization of polyphenol oxidase (PPO ; EC 220.127.116.11) in sweet potato, particularly the number of PPO isozymes, and PPO properties such as pH optimum, heat stability, substrate specificity, kinetics, and inhibitor studies. The purification achieved was 23.1 fold from crude extract with a yield of 41.5%. Eight PPO isozymes and twelve PPO isozymes were detected by disc polyacrylamide gel electrophoresis and isoelectric focusing, respectively. The specific activity of each isozyme separated by isoelectric focusing was in the range of
. This enzyme was sweet below
and the pH optimum of PPO occurred at 6.0-6.5. The substrate specificity of sweet potato PPO showed the high affinity toward the odiphenolic compounds. Km and Vmax for catechol were found to be 6.7 mM and
, me protein, respectively. Inhibitor studies indicated that dithiothreitol was the most potent among the inhibitors used in the present work.
Effect of Sodium Malate Buffer as pH Adjuster on the Fermentation of Kimchi
Kim, Soon-Dong ; Lee, Shin-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 17, issue 4, 1988, Pages 358~364
The effect of sodium malate buffer(SMB) on the fermentation of Kimchi was investigated. Chemical and microbial changes were investigated during fermentation of Kimchi containing 0,2,4 and 6% salt at
. The fermentaton of lower salted Kimchi was taster than that of higher salted Kimchi. One percent addition of SMB, as pH adjuster, showed the retardation of Kimchi fermentation about 36 hours at
. Due to the buffer action of SMB, the acidity was inclosed during the fermentation as concentration of SMB increased. The buffer action of SMB was increased during fermentation of Kimchi.
폐수로부터 연속한외여과법에 의한 단백질의 분리, 회수에 관한 연구 I. 조작압과 한계유속의 관계
Gong, Jae-Yeol ;
Journal of the Korean Society of Food Science and Nutrition, volume 17, issue 4, 1988, Pages 365~370
A Study on Recovery of Protein Concentrated from Cheese Whey Solution by the Continuous Ultrafiltration -II. Relationship among the osmotic pressure, the coefficient of mass transfer, gel concentration of waste cheese whey-
Kong, Jai-Yul ;
Journal of the Korean Society of Food Science and Nutrition, volume 17, issue 4, 1988, Pages 371~375
Tubular ultrafiltration membranes were used to investigated mass transfer characteristics of waste cheese whey. The effects of bulk concentration and flow velocity on permeat flux, mass transfer coefficient and apparent rejection coefficient were measured. Mass transfer coefficient was increased linearly with increasing flow velocity, and following relationship between mass transfer coefficient(k) and linear velocity(u) was obtained.
It is interjecting to note that plots for all linear velocity tend to converge to the same point for zero permeating flux, and the maximum bulk concentration that can be achieved with cheese whey extracts was 38(w/v %). In general, membrane rejection coefficient increased with increasing flow velocity and the rejection coefficients of cheese whey solution and that of lactose in cheese whey solution were obtained
Effects of Dietary Methionine Level on Lipid Peroxidation and Hepatic Morphology in Rat
Yang, Kyung-Mi ; Cho, Soo-Yeul ; Seo, Jung-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 17, issue 4, 1988, Pages 376~383
The effect of dietary methionine level on lipid peroxidation of rats was studied. Rats were fed vitamin E- selenium- deficient diet or diet supplemented with various levels (0.3, 0.6, 0.9%) of methionine. In rat fed MF diet, body weight gain and feed efficiency ratio were decreased compared with those of control rats, but reversed by supplementation with 0.3 and 0.6% methionine. Lipid peroxide levels in plasma and hepatic mitochondrial fraction of MF group rats were significantly higher than those of control rats. However, supplementation with 0.6% methionine modified this increment. GSH-Px activity was decrased to varying degrees in erythrocyte and hepatic mitochondrial fraction from rats fed MF diet. Methionine supplementation did not affect induction of this enzyme activity. Examination of hepatocytes by electronmicroscopy showed that Influence of vitamin E, selenium, and methionine deficiency was mainly characterized by lipid droplets, swollen mitochondria and microvilli destruction. Supplementation with various levels of dietary methionine modified these changes to some extent. The results of this experiment indicated that MF diet causes significant change in lipid peroxide level, GSH-Px activity and morphology of rats which these changes may lessen by supplementation with 0.6% methionine.