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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 19, Issue 6 - Dec 1990
Volume 19, Issue 5 - Oct 1990
Volume 19, Issue 4 - Aug 1990
Volume 19, Issue 3 - Jun 1990
Volume 19, Issue 2 - Apr 1990
Volume 19, Issue 1 - Feb 1990
Selecting the target year
Volatile Constituents of Processed Squid Product
Chiaki Koiiumi ; Toshiaki Ohshima ; Lee, Eung-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 19, issue 6, 1990, Pages 547~554
The precursor substance and volatile components of cooked flavor of squid meat were studied. Volatile components were trapped by simultaneous distillation-extraction method, and these were fractionated into the neutral, basic, phenolic and acidic fraction. Volatile flavor components in these frations were analyzed by GC and GC-MS. 80％ methanol solution was the most effective solvent for extraction of the precursor substance for cooked flavor. The neutral and basic fraction, by organoleptic test, seem to have a major effect on squid-like flavor. Forty-four compounds, including 2 hydorcarbons, 10 alcohols, 5 aldehydes, 1 ketone, 1 furan, 3 sulfide compounds, 7 pyrazines, 2 pyridines, 1 amino, 2 phenols and 10 acids, identified as cooked flavor compounds of squid meat.
Volatile Retention during Freeze Drying of Fruit Juices
Journal of the Korean Society of Food Science and Nutrition, volume 19, issue 6, 1990, Pages 555~564
The headspace gas chromatographic(analytical) technique was used to evaluate the retention of volatiles in fruit juices during freeze drying as a function of freezing rate, the content of initial solid and chamber pressure. The effects of freezing rate and drying time on the volatile retention under the experimental conditions were marked, particulary at long freezing time. The retention of volatiles in the freeze dried was largely affected by the freezing rate. The highest volatile loss under the freeze drying conditions was observed during the first stage of drying. The behavior during freeze drying of the volatile substances was affected by high content of initial solid. The volatile retention was higher in quick freeze drying than slow freeze drying and low pressure than high.
Role of Active Oxygens on DNA Damage by Low Molecular Carbonyl Compounds Derived from Maillard Reaction
Journal of the Korean Society of Food Science and Nutrition, volume 19, issue 6, 1990, Pages 565~570
The role of the active oxygens on plasmid DNA damage by carbonyl compounds derived from Maillard reaction was investigated. Plasmid DNA extracted from E. coli Hb1O1 was reacted with carbonyl compounds, such as glyoxal, methyl glyoxal, dihydroxyacetone, diacetyl, glyceraldehyde, glycolaldehyde and furfural with and without the active oxygen scavengers at 37
for 6 hours, and then the degree of damage was determined by using 1 ％ agarose gel electro-phoresis. All of the carbonyl compounds except furfural caused to damage of DNA. Among these, glyoxal, methyl glyoxal and dihydroxyacetone markedly induced the damage of DNA. On the other hand, the DNA damage by the carbonyl compounds was greatly inhibited by catalase, superoxide dismutase and
-tocopherol it is considered that the damage of DNA is due to active oxygens, such as singlet oxygen, hydrogen peroxide and superoxide anion generated during the autoxidation of carbonyl compounds.
A Study on Textural Characteristics of Imitation Proceessed Cheese Formulated by Delactosed Nonfat Dry Milk
Song, Jae-Chul ; Park, Hyun-Jeong ; Shin, Wan-Chul ;
Journal of the Korean Society of Food Science and Nutrition, volume 19, issue 6, 1990, Pages 571~576
This study has been concerned with the possibility of delactosed nonfat dry milk(DENFDM, lactose 4.25％) formation into conventional imitation processed cheese(IPC). The effect of DENFDM was mainly a contribution to fracturability, elasticity and gumminess, while hardness and cohesiveness were decreased. Similarly calcium caseinate and sodium caseinate were contributing to cohesiveness, hardness, elasticity and gumminess. Delactosed NFDM has a potential beneficial effect as a partial replacement of caseinate in the formation of the imitation processed cheese to characteristics close to commercial processed cheese.
Production and Properties of Invertase from Aspergillus niger
Hong, Jung-Min ; Lee, Kyung-Ah ; Kim, Jinyull ; Park, Inshik ;
Journal of the Korean Society of Food Science and Nutrition, volume 19, issue 6, 1990, Pages 577~582
Production and properties of invertase from Aspergillus niger were investigated. Inulin and sucrose were best carbon source and yeast extract was most suitable for the production of the enzyme among tested carbon and nitrogen sources. The enzyme among tested carbon and nitrogen sources. The enzyme was maximally produced by cultivating the organism at medium of pH 4.5 and temperature of 3
The optimum pH and temperature for the enzyme activity were pH 5.0 and temperature of 5
, respectively. Among tested metal ions. Hg++, Cu++ and Ag+ ions Inhibited the enzyme activity drastically.
Isolation of Free and Esterified Forms of Provitamin D in Rat Skin
Kim, Jung-In ;
Journal of the Korean Society of Food Science and Nutrition, volume 19, issue 6, 1990, Pages 583~590
Free and esterified forms of provitamin D in 30-day-old mele rat skin were isolated and quantitated using silicic acid column chromatography and high-performance liquid chromatography(HPLC) systems. Two forms of free provitamin D(cholesta-5, 7-dien-
-ol and cholesta-5, 7, 24-trien-
-ol) and at least thirteen esterified forms of provitamin D were isolated. The average total concentration of provitamin D in the whole skin was
. The skin contained
of free provitamin D and
of esterified provitamin D. The proportion of esterified provitamin D in the skin was 86%.
Effect of Ginseng Saponin on The Growth of Heat-Stressed Yeast Saccharomyces rouxii - Protective Effect of Saponin on The Heat Denaturation of The Amylase Produced by Saccharomyces rouxii-
Journal of the Korean Society of Food Science and Nutrition, volume 19, issue 6, 1990, Pages 591~595
A promoting effect of ginseng saponin on the growth recovery rate of Saccharomyces rouxii which was treated by heat was confirmed in previous report(22). In order to deduce the promoting effect on the growth recovery of the heat stressed yeast, the effect of ginseng saponin on the activity and the heat stability of the amylase produced by Sacchirromyces rouxii were observed. The amylase showed the highst activity at 0.01％ of saponin. At this concentration, the activity increased about 23％ compared to the control. Furthermore, the ginseng saponin showed a protective effect against thermal inactivation of the amylase produced by Saccharomyces rouxii.
Characteristics and Activity Changes of Polygalacturonase during Maturation and Postharvest of Persimmon Fruits
Journal of the Korean Society of Food Science and Nutrition, volume 19, issue 6, 1990, Pages 596~604
Polygalacturonase activity was not detected at turning stage but were 55.01 and 206.70 units/100g -fr. wt. in mature and soft persimmon, respectively. Polygalacturonase have two isoenzymes and its molecular weight was estimated to be 55,000 doltons by the method of gel filtration. Vmax and Km of polygalacturonase 1 were 0.195
/30 min. and 3.50mg/
, respectively. The optimum temperature and pH of the enzyme appeared to 4
and 3.5, respectively. Polygalacturonase I had Vmax of 0.110m mo1e reducing-sugar/
/30min. and Km value of 2.50mg/
, The optimum temperature and pH of polygalcturonase II appear 4
and 4.0, respectively. Polygalacturonase I was fairly stable at 6
while polygalacturonase II appeared to be stable up to 4
Characteristics and Activity Changes of
-Galactosidase during Maturation and Postharvest of Persimmon Fruits
Journal of the Korean Society of Food Science and Nutrition, volume 19, issue 6, 1990, Pages 605~611
-Galactosidase activity was not detected at green mature stage but were 21.79 and 380.23 units/100g-fr. wt. in mature and soft persimmon, respectively. The molecular weight of
-galactosidase was estimated to be 115, 000 daltons by the method of gel filtration. Vmax and Km value were 0.095m mo1e p-nitrophenyl-galactoside and 1.8
mM, respectively. The optimum temperature and pH of
-galactosidase were 45
and 4.2, respectively.
-Galactosidase was inhibited by SDS.
Formation of W/O/W Emulsions in W/O Emulsions
Journal of the Korean Society of Food Science and Nutrition, volume 19, issue 6, 1990, Pages 612~616
The addition of water into oil phase containing hydrophobic emulsifier while stirring forms W/O emulsions. When dispersed phase increase up to a certain extent, phase inversion into O/W emulsions occurs and just before phase inversion O/W/O emulsions exist in a mixed state with W/O emulsions. Thus this experiment was carried out to examine O/W/O emulsions formation in W/O emulsions. The viscosity of sample emulsions(water phase：
, oil phase : TGCR-containing olive oil) was measured at the shear rate of 1.92 to 384 per second and at temperature of 25
, and the development of O/W/O emulsions evaluated from the difference between theoretical and measured values by substituting measured value for Mooney's equation. The formation of O/W/O emulsions tended to be high in sample emulsions just before phase inversion and increase with decreasing TGCR concentrations. This result suggests that high viscosity observed right before phase inversion may also be caused by the formation of O/W/O emulsions.
Studies on Yukwa Processing Conditions and Popping Characteristics
Journal of the Korean Society of Food Science and Nutrition, volume 19, issue 6, 1990, Pages 617~624
Proper processing condition of Yukwa(oil popped rice snack) for mass production and pop-ping mechanism of it were tested with Shinsun (waxy, Japonica type rice) which was excellent for Yukwa making. Optimum steaming time of dough was 15 min among 4 to 60 min and reasonable moisture content of the dough before steaming was 4895 among 48 to 53% which had good and fine texture. Acceptable stirring time of steamed dough was not significantly different among 1 to 4 min, but no stirring with much larger volume was shown very poor and too soft in texture. At the simplification test of milling method, wet milling was better then dry milling in expansion rate and high temperature treatment of dough at 6
gave negative effect on their quality. Extending high temperature treatment of dough, reducing sugars in the dough increased and it might be caused of starch degradation. In addition of some other protein sources to dough, Yukwa quality were in proportion to the protein content of the beans. At the long term storage of the Yukwa base, moisture absorption was different depending upon RH of atmosphere and the quality of Yukwa was inferior by storage time. By addition of some alcoholic beverage, such as Makkoli, Soju and Chungju, expansion rate and their texture were somewhat improved by increasing addition amount of them from 15% to. 30％ on dough (w/w).
Partial Purification and Some Properties of Amylases from Germinating Corn(Zea mays L.)
Lee, Tae-Ho ; Jung, Tae-Yung ; Park, Mi-yeon ;
Journal of the Korean Society of Food Science and Nutrition, volume 19, issue 6, 1990, Pages 625~635
The purpose of this study was focused on investigation of biochemical properties of amylases in germinating corn(Zea mays L.) the amylase(I), (II) and (III) from germinating corn seeds were partially purified by ammonium sulfate precipitation, DEAE-Sephadex A-50 ion exchange column chromatography and Sephadex G-100 gel filtration. The last step was effective for separation of the corn amylases to a homogeneous slate. the purified amylase(I) was identified as a kind of
-amylase from the fact that 5％ starch solution was hydrolysed into mainly maltose and maltotetrose by it, and amylase(II) and amylase(III) were enzymes producing maltotetrose as main product. The molecular weight and specific activity of the amylase(I), (II) and (III) were determined to be 54,000 and 70.47 unit/mg, 39,000 and 62.98 unit/mg, and 51,000 and 80.39 unit/mg, respectively. It showed a tendency to increase the amylases activities in presence of Ba, Ca, Co and Fe groups, but inhibits in that of Ag, Sn, Hg and Zn groups, and amylase(I), (II) and (III) remained stable at pH 5-6 and 2
for 40 days in containing of 1 mM CaCl
. The optimum pH and optimum temperatures were pH 6, pH 5 and pH 6 and 35
, respectively. These results suggest that the amylase(I), (II) and (III) were different amylases.
Studies on Fungal Lipids Containing
-Linolenic Acid 1. Fatty Acid Composition of Mucor sp.
Journal of the Korean Society of Food Science and Nutrition, volume 19, issue 6, 1990, Pages 636~640
For a studyon the production of
-linolenic acid(GLA) by fungi 3 fungal strains were isolated from soil. Their cell growth lipid content and fatty acid composition were compared in shake flask culture. Among these fungi the fungus designated as FA-007 has high lipid content(21.1%) and GLA content(15.6% of total fatty acids) The fungal strain FA-007 was tentatively identified as Mucor sp. on the basis of morphological characteristics, Fungal oil produced by this fungus was composed of 75.2% neutral lipid 5.3% glycolipid and 19.5% phospholipid. Although the GLA content in phospholipid was higher than it in neutral lipid the GLA content in neurtal lipid was high as 15.5%
Studies on Fungal Lipids Containing
-Linolenic Acid 2. Influence of Cultural Conditions on The Production of
-Linolenic Acid by Mucor sp.
Journal of the Korean Society of Food Science and Nutrition, volume 19, issue 6, 1990, Pages 641~645
In order to study the influence of culture conditions on cell growth and lipid formation by Mucor sp, various carbon and nitrogen sources initial pH and C./N ratio of medium were investigated. Glucose was found to be suitable carbon source in terms of lipid yield and
-linolenic acid(GLA) content. When NH4Cl and (NH4)2SO4 were used as nitrogen source lipid content was high(19-21%) but GLA content was low(15-17%) On the other hand when NaNO3 and KNO3 were used lipid content was low(about 13%) but GLA content was high(22-23%). The highest production of lipid was obtained at a C/N ratio of 40 using glucose and (NH4)2SO4 as carbon and nitrogen source respectively. it was found that lipid yield was high at pH4.6 Also this fungus did not grow at 35
and lipid yield was highr at 15