Go to the main menu
Skip to content
Go to bottom
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 20, Issue 6 - Dec 1991
Volume 20, Issue 5 - Oct 1991
Volume 20, Issue 4 - Aug 1991
Volume 20, Issue 3 - Jun 1991
Volume 20, Issue 2 - Apr 1991
Volume 20, Issue 1 - Feb 1991
Selecting the target year
Evauation of the Nutritive Quality of Proteins by Using Slope-Ratio Assay
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 3, 1991, Pages 197~202
Young rats were fed diets containing three different proteins : lactalbumin, soy and peanut protein, each fed at levels from zero to over 35% of the diet over a 2-week time period. Response was measured at the amount of body weight gain in relation to total nitrogen consumption as a measure of dose. The slopes of the regression of the proteins in the linear range were compared to that of the standard lactalbumin. The relative growth index of soy and peanut protein was calculated to be 78.4 and 55.7, respectively. Thus, it is concluded that the slop-ratio assay is a very useful method for the evaluation of the nutritional quality of proteins under well-designed experimental conditions.
Effect of Pretreatment with Nicotinamide on Changes in the Hepatic Metabolizing Enzyme Systme Induced by Streptozotocin
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 3, 1991, Pages 203~208
The present study was undertaken in order to elucidate the effects of pretreatment with nicotinamide on changes in the hepatic metabolizing enzyme system inducted by streptozotocin (STZ). In rats, STZ(50mg/kg) administered by tail vein caused a significant rise in hepatic aniline hydroxylase and a decrease in aminopyrine N-demethylase when compared to control (p<0.05). Pretreatment with nicotinamice inhibited these effects (p<0.05). Similarly, STZ induced changes in hepatic microsomal cytochrome P-450 activity were inhibited by pretreatment with nicotinamide (p<0.05). However, changes in UDP-glucuronyl transferase and sulfortransferase activity were not significantly different(p>0.05). Pretreatment with nicotinamide also prevented STZ induced increases in glutathion S-tranferase activity when compared to the control(p<0.05). There results suggest that nicotinamide pretreatment suppresses STZ-induced changes in the hepatic metabolizing enzyme system.
Effect of Methanethiol on the Xanthine Oxidase Activity of Liver and Serum in Rats
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 3, 1991, Pages 209~213
To evaluate the effect of methanethiol on the activity of xanthine oxidase in both liver and serum, the rats intraperitoneally received methoanethiol. Injection of methoanethiol in rats showed the more decreased xanthine oxidase activity of boty liver and serum than that of the control group. Concomitantly, the xanthine oxidase activity in livers preincubated with methanethiol was decreased in vitro. The xanthine oxidase in livers preincubated with the methoanethiol also showed more increased Km and similar Vmax value than those of the control. These results suggest that the methanethiol may induce a change in substrate binding affinity of xanthine oxidase.
Changes in Free Amino Acids by Lipid Deterioration in the Biological System of Rice Bran
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 3, 1991, Pages 214~219
The damaging effect of peroxidized lipid on amino acid was studied in rice bran by determining the free amino acid content in abiological system. The content of free amino acid in the rice bran stored in the controlled atomsphere of
with relative humidity of 65% for 180 days, increased during the first 60 days of storage, and then decreased as the lipid peroxidation proceeded. The content of free amino acid in the sample exposed to the air of
with relative humidity of 70-90% for 100 days decreased rapidly in the beginning period of the storage. The lipid oxidation developed much faster in the rice bran exposed to the air than in the rice bran stored in the controlled atmosphere. The correlation coefficients between the total content of free amino acid and degree of peroxidation for the samples of both conditions were above -0.8, which is significant(p<0.05). The changes in the concentration of serine, glutamic acid, proline, methionine, lysine, histidine, and arginine were significantly correlated with the degree of lipid oxidation(p<0.05) for the samples stored in the controlled atmosphere and the open air. It was observed that peroxidized lipid has damaging effects on protein in the bilogical system of rice bran.
Effect of Degumming Reagents on the Recovery and Nature of Acetone Insolubles from Rice Bran Oil
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 3, 1991, Pages 220~224
Six reagents (water, citric acid, phosphoric acid, oxalic acid, acetic anhydride and maleic anhydride) were evaluated for their effectiveness is degumming rice bran oil. All chemical reagents tested were found to be significantly more effective than water in removing phosphatides from crude rice bran oil. Especially acetic anhydride and phosphoric acid were effective in reducing phosphorous levels (92.5% and 93.3% removeal, respectively). Nonhydratable phospholipids, lysophosphatidyl choline, were removed more effectively by the chemical reagents than by the water degumming. The major phospholipid(PL) components were phophatidyl choline. Oleic, linolieic and palmitic acids were the major fatty acids of PL in rice bran acetone insolubles(AI). The AI recovered by acetic anhydride degumming produced the most stable emulsions. However, the AI obtained from phophoric acid or oxalic acid treatments had very poor emulsifying properties.
Comparison of Triglyceride Composition between Red Pepper Seed Oils Harvested from the Chungsong and Youngyang Areas
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 3, 1991, Pages 225~232
A Study was carried out to elucidate the triglyceride compositions of the red pepper seed oils harvested from two different areas. The oil was extracted from the red pepper seed with nhexane. Each triglyceride of the oil was separated by thin layer chromatography (TLC) and fractonated by reverse phase high performance liquid chromatography (HPLC) on the basis of acyl carbon numbers, and partition number group(PN) and fatty acid composition of triglyceride were analyzed by gas liquid chromatography (GLC). From the results, it was found that the red pepper seed oils of the Chungsong and Youngyang areas consisted of 14 and 18 kinds of triglycerides, respectively. The red pepper seed oil of the Chungsong area consisted of (C18:2, C18:2, C18:2=41.0%), (C16:0, C18:2, C18:2=37.1%), and that of the Youngyang area consisted of (C18:2, C18:2, C18:2=41.0%), (C16:0, C18:2, C18:2=36.3%) and (C16:0, C16:2, C18:2=8.4%), as the major triglycerides.
Effects of Various Sub-ingredients on Sensory Quality of Korean Cabbage Kimchi
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 3, 1991, Pages 233~240
Effects of various sub-ingredients (hot pepper, garlic, ginger, green onion, leek, salted and fermented anchovy juice, and sugar) on the sensory quality of Korean cabbage kimchi were investigated. Sixteen sensory attributes were selected and their intensities evaluated by 20 panelists. The kimchi had an unbarmonized taste and unpleasant flavor when fermented with individual sub-ingredients, but had a well harmonized taste when fermented with all sub-ingredients. Hot pepper, ginger and garlic contributed to reduction of the unpleasatnt taste and moldy odor. The strong garlic flavor was reduced by adding green onion and leek. Salted and fermented anchovy juice gave a palatable taste, and the overall taste was improved by adding sugar. All sub-ingredients except sugar reduced the sour tasts.
Partial Purification and Some Properties of Polyphenol Oxidase from Aster scaber
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 3, 1991, Pages 241~245
A polyphenol oxidase from the crude extract of Aster scaber was partially purified by (NH4)2 SO4 precipitation and subsequent Sephadex G-150 chromatography. The final preparation showed five peaks of enzyme activity. Optimum pH and temperature for the activity of polyphenol oxidase were 7.0 and
, respectively. Enzyme activity was stable at
for 5min in pH 7.0 reaction mixture but ceased completely at
for 30min and
for 5min at pH 7.0. The olyphenol oxidase has good activity acid but was inactive on DL-depa. The apparent Km for catechol was about 17.6mM.
Eicosapentaenoic Acid Production of Allteromonas putrefacients KS-90 Isolated from Fish Intestines
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 3, 1991, Pages 246~252
Marine baceteria of fish interstines were screened for high eicosapentaenoic acid(EPA) productivity. An isolated bacteria, KS-90, identified and designated as Allteromonus putrefaciens KS-90. A. putrefaciens KS-90 was found to be a rich source of EPA production and it was observed on incuibation at 4~12.5
and pH 7.0. The production of EPA reached 18mg/g of dry cell weight when A. putrefaciens KS-90 was grown in the medium containing 1.0% pepton, 0.5% yeast extract, 0.025% meat extract and 2.0% glucose in 1/2 concentration of an artificial seawater, pH for 48 hr at
. This value accounted for 24.7% of the total fatty acid in the extractable lipids.
Antimutagenic Compounds Identified from the Chloroform Fraction of Garlic (Allium sativum)
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 3, 1991, Pages 253~259
Methanol extract of garlic was fractionated to chloroform and aqueous fractions. The cholorform fraction possessed the highest antimutagenic activity in Salmonella typhimurium TA 100 and TA98, and was further fractionaed into four Allium sativum chromatography fractions (ASC F1, 2, 3 and 4) by column and thin layer chromatographies. The ASC F2 exhibited the higher antimutagenic activity and contained 18 chemical compounds tentatively identifed by GC-MS, NMR and FT-IR. Among the 18 compounds, methyl linoleate was a major compound to exhibit the antimutagenicity.
Mutagenicity of N-Nitrosodimethylamine in Salmonella / Microsome Assay and the Effect of Vitamin C on the Formation of N-Nitrosodimethylamine
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 3, 1991, Pages 260~265
The effective method to detect the mutagenicity of N-nitrosodimethylamineI (NDMA) by using Salmonella/microsome assay was studied. The Effect of vitamin C on the mutagenicity of the formed NDMA and during the formation of NDMA from nitrite and secondary amine was also investigated. Aroclor 1254-induced hamster S9 mix was more effective in activation NDMA than rat S9 mix induced by Aroclor 1254 or phenobarbital. Dimethyl sulfoxide and ethanol suppressed the mutagenic effect of NDMA, however, phosphate butter (pH 7.4), distilled water, 95% methanol and Tween 80 + water (1 : 4) were the appropriate dissolving system in the mutagenicity test of NDMA. Vitamin C did not show any inhibitory effect on the mutagenicity of the formed NDMA. However, the revertants of Salmonella typhinutrium TA 100 were significntly reduced (p<0.05) when vitamin C was added to the reaction mixture of nitrite and dimethylamine during the formation of NDMA. The amount of the formed NDMA was analyzed using HPLC and the level was decreased by about 95%. Thus it was concluded that vitamin C inhibited greatly the formation of NDMA from nitrite and dimethylamine.
Fatty Acid Changes of Glycolipids during Processing and in Storage of the Salted and Dried Mullet Roe
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 3, 1991, Pages 266~271
The salted and dried mullet roe was manufactured by the conventional processing method. The processing conditions were the salting with soybean sauce of 10% NaCl, 1.2cm of thickness, 3m/sec of air velocity, 70% of RH and
of wind-drying temperature for 20 days. The fractional compositions of free and bound lipids were classified in neutral, Glyco - and phospholipids of the processed roe. The fatty acid content of glycolipids was measured during processing and storage. Major fatty acids of glycolipids were
whose total amount was 7.71mg/100mg occupying 77% of the total fatty acids of glycolipids. The ratio of unsaturated fatty acid to the saturated fatty acid of bound glycolipids was 2.09 and that of free glycolipids was as low as about 0.92. The rations of the polyenoic acids to the monoenoic acids were very low as 0.10-0.78. The essential fatty acids of bound glycolipids were 4.32mg/100mg and a very much decreased content of 1.46mg/100mg at 9 week storage time.
Effect of Soluble Starch Pretreatment and Storage Condition on Caking Degree and Moisture Sorption of Powdered Onion
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 3, 1991, Pages 272~275
The effects of storage temperature and relative humidity (RH), and immersion treatment (30min) of sliced onions in various soluble starch solutions(1-3%; w/v) at
before air dehydration on caking and water absorption degree of powedered onion were analyzed. In the range of 15 to
, the caking tendency of powdered onion increased with temperature at a constant RH (70% RH). The caking degree of powdered onion also increased as increasing the storage RH, at
. Storage starchpreteatment significantly reduced the water absorption and caking degree of powdered onion under ambient condition. A pretreatment of soluble starch solution(3%) reduced almost 80% the caking of powdered onion compared to that of control.
Changes in Quality Characteristics of Brown Rice During Storage
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 3, 1991, Pages 276~280
The quality changes of brown rice during storage were determined by the method of quantitative analysis of n-hexanal, amylogram, texture and volume expansion. The qualities of stored brown rice were also analyzed with sensory evaluation of cooked milled rice obtained from brown rice, n-Hexanal content, peak viscosity and total setback of brown rice flour pastes increased substantially with the increased of storage period at 35
. Up to 10 months of storage at 35
, stale flavor obtained by a sensory method markedly increased, but stickiness decreased. The scores of overall preference were in good agreement with those of stale flavor (r=-0.98) and sticky texture (r=0.98). The correlation coefficient between stale flavor obtained by a sensory method and instrumetal analysis for stored brown rice was r=0.97.
Effect of Temperatrue on Sorption Hysteresis of Short Grain-Rough Rice
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 3, 1991, Pages 281~283
The effect of temperature on hysteresis of rough rice grown in Korea was investigated. The maximum hysteresis effect of Chucheongbyeo paddy rice at 5
amounted to an average 1.7% moisure content. However, their values at
averaged 1.2% and 0.7% moisture, respectively. It may be suggested that the exteents of hysteresis are affected by the temperature of hysteresis are affected by the temperature of adsorption and desorption.