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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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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
Compined Effect of Brining in Hot Solution and Salts Mixture Addition for Improvement of Storage Stability of Dongchimi
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 6, 1991, Pages 59~564
Three different fermentation methods of dongchimi, a Korean radish roots pickle, were compared with conventional method of brining in 7% NaCl solution at
in order to improve the storage stability. The methods studied were addition of KCI and
into the hot (
) salt solutin (method A), addition of salts mixture of phosphates (method B) and salts mixture of phosphates, nitrite and citrate (method C) into half fermented dongchimi solution (pH 4.5~4.7) prepared by the method A. It was found from results that the method B and C reduced the decreasing rate of pH very significantly by more than 2~2.5 folds, while total a measured higher values for the method B and C. Changes in hardness of dongchimi showed little diffeence to control. The concentration of reducing sugar in the first day dongchimi solution prepared by hot brining method was measured much higher than those of control which was followed by rapid decrease. Organoleptic comparion showed a clear effect of salts mixtures by receiving the significantly higher scores in fresh dongchimi flavor and lower values in yeast moldy and sour flavor for the method B and C when those were compared to control.
Effects of Glycosyl-Sucrose on Blood Glucose, Serum Lipids and Activities of Carbohydrate Hydrolysing Enzymes in Rats
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 6, 1991, Pages 519~526
This study was designed to investigate the effects of dietary glycosyl-sucrose on blood glucose and serum lipids concentrations and carbohydrate hydrolysing enzyme activities in rats. Male Sprague-Dawley rate were divided into 3 experimental groups, cornstarch group(68% cornstarch diet), sucrose group (20% sucrose + 48% cornstarch diet) and glycosyl-sucrose group(20% glycosyl sucrose + 48% cornstarch diet). After 6 weeks, the mean values of food efficiency ratio of 3 groups were not significantly different. There were no significant differences in mean fasting blood glucose levels of three groups, while the glucose response at 30 and 60 minutes and the group as compared with sucreose area showed a tendency to decrease in glycosyl-sucrose group as compared with sucrose group. Serum lipids (T. G., phospholipids, HDL-cholesteol and total lipid) contents showed no significant differences among 3 groups but a tendency of jejunum and ileum were significantly reduced in glycosyl-sucrose group as compared with cornstarch group. The maltose hydrolysing enzyme activity, especially in jejunum was lower in glycosyl-sucrose group than in sucrose group.
Effect of Carbon Tetrachloride on the Changes of Xanthine Oxidase Activity in Rate Previously Fed Low or High Protein Diet
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 6, 1991, Pages 527~537
To evaluate an effect of liver xanthine oxidase on the induction of liver damage, carbon tetrachloride (CCl4) was intraperitoneally injected twice at 0.1ml/100g body weight to the rate fed a low (LP)or high protein diet(HP) while the control group fed LP or HP received only olive oil. The changing rate of liver xanthine oxidas activity was compared with that of a free radical generating enzyme, liver aniline hydroxylase and a scavenging enzyme, glutathions S-transferase activity between the rate fed a LP and those fed HP, and the two groups treated with CCl4. Concomitantly, the degree of liver damage which could be considered as the paramete for CCl4 metabolism in case of CCl4-intoxicated animal was observed in the present experimental conditions and the effect of allopurinol, xanthine oxidase inhibitor, on the CCl4-toxicity of rate liver was alos demostrated. On the other hand, the comparative effect of actinomycin D on the liver and serum xanthine oxidase of CCl4-treated rats fed HP with that of those fed LP and the kinetics of purifed liver enzyme from the liver of CCl4-treated rats fed HP was also compared with that of those fed LP to clarify the differences of xanthine oxidase activity between two groups. The increasing rate of liver weigth/body wt, serum levels of ALT and the decreasing rate of hepatic ALT activity and protein contents to each control group were higher in CCl4-treated rats fed HP than those fed LP. Under the animal models as indentified by the present data herein, the liver xanthine oxidase activity was higher in CCl4-treated rats fed HP than those fed LP, and the control group fed HP also showed the much higher activity xanthine oxidase than that fed LP, whereas there were no differences in the activity of hepatic aniline hydroxylase and glutathions S-transferase between the two group treated with CCl4. Although the hepatic aniline hydroxylase activity was somewhat higher in the rats fed HP than those fed LP, the increasing rate of liver xanthine oxidase to the rats fed LP was higher in those fed HP than that of liver aniline hydroxylase. The degree of liver damage identified such as liver weight and serum ALT activity was less in the CCl4-treated rats pretreated with allopurinol. These results suggest that even a system at which xanthine oxidase acts as well as the drug metabolizing enzyme may influence the acelatin of CCl4 metabolism. In addition, the purified liver xanthine oxidase from CCl4-treated rats fed HP showed decreased Km value when compared to its control group. The Km value of liver xanthine oxidase of CCl4-treated rats fed LP showed a similar Km value with its control group. Furthermore, the decreasing rate of liver and serum xanthine oxidase acitivity in CCl4-treated rats pretreated with actinomycin D to the CCl4-treated rats was higher in rats fed HP than in those fed LP. These results suggest that the inductino of xanthine oxidase in CCl4-treated rats fed HP may be greater than in those fed LP.
A Study on the Intkae-Balance of Sodium and Potassium of College Men of Korea
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 6, 1991, Pages 538~545
This study measured the daily intake and excretion of sodium and potassium of eight 20-26years old college men during four weeks by means of analyzing their food intake, urine and feces, keeping their normal living pattern and body weight. This study also compared the actual measurement value of sodium and potassium intake by atomic absorption spectrophotometer with the conversion value of them by food table. The results are as follows ; Daily mean sodium intakes conversed (
) was about 63% lower than those intakes meansured(
). Daily mean potassium intakes conversed(
) was not different of sodium and potassium were
, respectively. Daily mean fecal excretions of sodium and potassium were
, respectively. Mean prooportion of Na/K in urine was
Changes of Undenatured Whey Protein and Available Lysine Contents in Heat Treated Market Milks
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 6, 1991, Pages 546~550
Changes of pH, titratible acidity, undenatured whey protein contents and the rates of loss of available lysine in market milks were investigated to find out the effective indicators for identification and classification of different heat treatment. There showed no change of both pH and titratiable acidity among the heating methods in market milks. The contents of undenatured wheyprotein per 100ml serum were determined as 413.7mg(LTLT), 341.3mg(HTSP), 6.9mg(UHT pasteurized) and 96.6mg(UHT sterilized), respectively. Distinct differences of underatured whey protein contents accoriding to the heating method could be observed. The rates of loss of available lysine in heated milks compared to raw milk showed 1.4% (LTLT), 0.2%(HTST), 6.3%(UHT pasteurized) and 4.9%(UHT sterillized), respectively. The rates of loss of available lysine were not suitable to classify the UHT heating method.
Physicochemical and Functional Properties of Rapeseed Protein upon Purification Conditions
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 6, 1991, Pages 551~558
We investigated the physicochemical and functinal properties of rapeseed(Brassica napus var. Youngsan) protein prepared by combining various soluvent and purification procedures, such as ultrafiltration (UF) concentration and acid-washin. The lightness value(YCIE) of each protein was greadully improved and its hydrophobicity increased by the degree of purification. The analysis of each protein by sodium dodecyl sulfate-plyacrylamide gel electrophoresis (SDS-PAGE) had nine bands revealed without difference, the considerable portion of which were of
dalton molecular weight. The content of amino acid increased a little more in the other processed proteins than in the control, and decreased considerably in the proteins extracted by the mixed solvent of 1% sodium hexametaphosphate(SHMP) and 0.25M ethlene diamine tetraacetic acid (EDTA). The better proteins were purified, the lower the kinematic viscosities were in their values. The water absorption and foaming properties were scarcely different according to the processes. The oil absorption and the emulsion activity index normally increased according to the degree of purification. The properties of heat coagulation revealed high values only in the proteins processed by EDTA while they showed considerably low values the other proteins.
Effect of Heat Treatment and Salts Addition on Dongchimi Fermentation
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 6, 1991, Pages 565~571
A short time microwave heat treatment, bringing in hot NaCl solution, addition of KCI, CaCl2, MgCl2 into brining solution and salts mixture of phosphates into half fermented dongchim were investigated for their effects on some quality of dongchimi, a Korean pickle of Chinese radish roots, during fermentation. The reference dongchimi was prepared by brining the radish roots in 7% NaCl added with seasonings at
. The result showed that microwave heat treatment affected little on the pH or total acidity change during fermentation. Soaking the roots in 80-9
hot salt solution significantly reduced the fermentation and softening rate of dongchimi while a rather rapid fementation was found for those soaked in 7
. Addition of KCI and CaCl2 into brining solution slowed the pH decrease and softening of the roots, respectively. The dangchimi added with the salts mixture of phosphate, citrate and nitrite was significantly extreneded the fermentation time to pH 4.0 by more than two folds.
Prediction Model of Absorbed Quantity and Diffusivity of Salf in Radish during Salting
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 6, 1991, Pages 572~581
For the development of a model to predict absorbed salt quantity in radish during salting, absorbed salt quantity and water content change in radish by the hour were measured at 5%, 10%, 15% brine concentration and
respectively. Absorbed salt quantity in radish by the time showed logarithmic function, absorbed salt quantity by brine concentration and temperature showed linear relation. A model to predict absorbed salt quantity in radish at each time, brine concentration and temperature was calculated by the regression program of SPSS. Apparent diffusivity of salt in radish was calculated from appropriated diffusion equation solution of Fick's second law using computer simulation. Salt diffusivity in radish increased as brine concentration increased and the effect of temperature could by expressed by Arrhenius equation. A model equation which could predict salt diffusivity was developed by regression analysis. To specify relation between salt quantity which absorbed into radish and water content which removed out of it, Flux ratio(
) was calcuated. The values showed that the removed water content was greater than the absorbed salt quantity.
Comparison of Various Kinds of Soybean Sauces on Their Antioxidative Activities
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 6, 1991, Pages 582~589
The effects of types of soybean sauceI(SS) and additives for soybean sauce(AS)on the antioxidative activity was studied. The values of peroxides(POV) and thiobarbituric acid (TBA) were monitored under the oxidation systems of linoleic acid or ground cooked meat. Among 10 types of SS including Korean treditional SS, Koran M company's raw SS, Korean koikuchi, Korean acid hydorlyzed SS, Korean mixed SS, Korean decolorized SS, Japanese tamari, koikuchi, usuguchi, and Japanese white SS, three SS types of Japaness tammari, koikuchi and Koran raw SS were found to have the most strong antioxiative activity. However, various as such as monosodium glutamate, caramel, fructose syrup, malt syrup and paraoxybenzoic acid (POBA) were appeared to accerlerate oxidation. Possibly an important antioxidative cahracteristics was due to its higher concentration of nitrogen and melanoidin.
Comparative Studies of Five Solvents for the Extraction of Polar Lipid in Corn Embryo
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 6, 1991, Pages 590~595
In order to investigate polar lipid ingredients and fat쇼 acid compositions in corn embryo, lipids were extracted with n-hexane (HX), pet. ether (PE), chloroform-methanol (2:1, v/v) (CM), dichoromethane-methanol (2:1, v/v DM) and hexane-diethyl ether (5:1, v/v HD). Of the glycolipid in polar lipids were separated by thin layer chormatogarphy (TLC), monoglycosyl diacyglycerol was most efficient with CM, HD, and monoglycosy sterol and monoglycosyl ceramide were similar to five solvents, but HX, PE and DM, HD were somewhat superior, respectively. Of the phospholipid, phosphatidyl inositol was most efficient with CM, DM, and phosphatidyl choline was similar to five solvents as well. Phosphatidyl serine was superior PE, HD, CM to HX, and phosphatidyl ethanolamine was inferior CM to HX. The major fatty acid in the glycolipid was linoleic acid, and it was most efficient with CM the same as plamitic acid, but oleic acid was superior in using HX, PE. The major fatty acids in the phospholipid were palmitic, heptadecanoic aicds, and they were superior in using HX and PE, respectively. Also oleic acid was most efficient with HX and CM, but HD was somewhat inferior.
Comparative Studies of Seven Solvents for the Extraction of Neutral Lipid in Corn Embryo
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 6, 1991, Pages 596~602
The comopositon of lipids extracted from corn embryo with various solvents were analyzed. The solvents for the extraction were benzene(BZ), n-hexane(HX), pet. ether(PE), trichlorethylene (TE), chloroform-methoanol(2:1, v/v) (CM), dichlormethane - methanol(2:1, v/v)(DM) and hexanediethyl ether(5:1, v/v)(HD). The lipids were than fractinated by silicis acid column chromatography(SACC) into three lipid fractions. The Neutral lipid fractons were further separated by thin layer chromatography(TLC) and the individual lipid spots were quantitatived by TLC scanner. And then the fatty acid compositions of total lipids and neutral lipids were determined by gas chromatography(GC). Crude oil contents of corn embryo were most efficient by using DM, CM and neutral lipid was extracted much HX, BZ, HD systems than did PE, DM, DM an CM were most efficient solvent systems for extracting glycolipid and phospholipid. The major component of the neutral lipid fractions was found to be triglyceride, and it was superior DM to PE. Linoleic acid was the predominant fatty acid in the total lipids, and it was most efficient with BZ and TE. The major fatty acid in neutral lipids was also linoleic acid and it was superior BZ to PE, CM, HD and oleic acid was similar to seven solvents and palmitic acid was found much superior in using CM.
Studies on Oleoresin Product from Spices 1. Extraction of Red Pepper Oleoresin
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 6, 1991, Pages 603~608
To improve the utilization of red pepper, the extracting conditions of oleoresin, such as kind of solvents, particle sizes of a sample, sample to solvent ratios, extraction temperatures and times, were studied. Among eight solvents used for oleoresin extraction from red pepper, the optimal solvent was acetone. The most appropriate particle size of red pepper powder, extracting temperature and mixing ratio of red pepper to acetone were 100 mesh,
and 1 to 3(w/w), respectively. The basis of yield in oleoresin extraction, optimum extracting time was about 5 hours. The yield of oleoresin under the above-mentioned conditions was 18.7%.
Studies on Oleoresin Product from Spices 2. Quality Stability of Red Pepper Oleoresin
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 6, 1991, Pages 609~614
Thermal stability and quality change during storage of red pepper oleoresin were studied. Upon heat treatment, carotenoids in oleoresin from red pepper were more stable under nitrogen than air. In the thermal stabilities, the presence of air at
for 3 hours and 10 hours were 69.1% and 42.3%, respectively ; whereas, in the presence of nitrogen, 95.4% and 92.3%, respectively. In contrast, capsaicin was comparatively stable upon heat treatment in the presence of air. The retentions of capsaicin at
for 3 hours and 10 hours were 84.7% and 81.3% with air, those were 90.7% and 87.5% with nitrogen, respectively. Color appearance showed close relation to the stability of total carotenoids during 60 days storage at varying temperatures ;
were 69.4%, 48.0% and 35.1%, respectively. The degradation of total carotenoids during storage could be interpreted as a first order reaction. The activation energy obtained from the Arrhenius plot was 5.03 kcal/mole. Conversely, capsaicin was very stable under storage temperatures. More than 90% of capsaicin was remained upon completion of storage. In the mean time, pH of oleoresin was increased slightly as increasing storage temperatures.
A Study on the Contents of Heavy Metals in Freshwater Fishes of Yeong San River
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 6, 1991, Pages 615~620
This study was performed to investigate the contamination level of harmful metals in 4 species of freshwater fishes collected at the three sampling sites of Yeong san river from January to October in 1990. The levels of total mercury, lead, zinc, manganese, copper and cadmium were ditermined and the results were summarized as follows : The overall range(ppm) were Hg, 0.022~0.139 ; Pb, 0.666~0.984 ; Zn, 8.673~15.214 ; Mn, 2.751~5.049 ; Cu, 0.328~1.174 ; Cd, 0.017~0.052. Among the six heavy metals contents, the highest was zinc and the lowest was cadmium. The results showed that all the 4 species of freshwater fishes of Yeong san river studied have not yet dangerous levels enough to pose a health problem.
Characterization of Heat-Stable Enterotoxin of Enterotoxigenic Escherichia coli eKT-53
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 6, 1991, Pages 621~628
Heat-stable enterotoxin(ST) from enterotoxigenic E. coli eKT-53(
, transformant from isolate KM-7) that was produced in succinate salts medium. The culture supernatant(crude ST) was purifed by mulitpled steps and investigated some characterization of the ST. The heatstability of purified ST activity was completely lost by treating at
for 30minutes. ST activity was lost by treatment at pH 1 and 12 conditions, while the activity was not reduced by treatment at pH 2~10, and then the
and pepsin was not decreased activity but disulfide reducing agnets was lost the activity. The molecular weight of the purified ST was approximately 4,200, the isoelectric point was about 4.0.
Changes in the
- dependent Adenosine Triphosphatase Activity and Ultrastructure of Marine Fishes by Partial Freezing III. Changes in the Ultrastructure of Muscle Tissues of Yellowtail during Low-temperature Preservation
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 6, 1991, Pages 629~636
Yellowtail fishes(Seriola quinqueeradiata) were submitted to the storages using ice-cooling(
), partial freezing(
) and freezing
) method. Changes in the structures of muscle during storage at different temperatures were investigated. The ice-cooling and partial freezing storage caused early decomposition of glycogen granules and mitochondrial inner membrane, but it was accorded to much slower manner comparing with that of ice-cooling storage. The scars of ice crystals were appeared after three days of storage. The number and size of the crystal increased as progressing of the storage. They were circular and mostly located between fibers. When using the freezing storage, glycogen granules were mostly found from the muscle cell even after fourteen days of storage. Mitochonidral inner membrane maintained their integrity. The scars of ice crystals were also found, however, different from those of partial freezing storage. Their existing sites were random and their shapes were irregular. In many cases, they located in the fiber and had keen edges. Fibers were broken mostly at the Z-lines on fourteen days of storage. From these results, it was concluded that partial freezing storage can repress autolytic enzymic action and can reduce the physical damage from ice crystals which is caused by freezing.
Physicochemical Factors Affecting Cooking and Eating Qualities of Rice and the Ultrastructural Changes of Rice during Cooking
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 6, 1991, Pages 637~645
Physicochemical factors affecting cooking and eating quality of rice and their mechanisms were investigated. The stickiness of cooked rice was negatively correlated with amylose content(r=0.58, p<0.05) and protein content(r=-0.72, p<0.01), but not affected by crude fat content of rice. The ultrastructure of cooked rice grain showed the progressive gelatinization of starch from the periphery toward the center of the endosperm as water and heat energy diffused into. The rate of water diffusion appears to be dependent on the cell arrangement in the endosperm and the protein content of milled rice. Once water and heat reach the starch granules, the rate of in situ gelatinization of starches appears to be dependent on their own gelatinization temperature range and amylose content. Protein acts as a barrier for the swelling of starch and water diffusion in two ways : 1) by encasing starch granules in the starchy endosperm, and 2) by forming a barrier between the subaleurone layer and the starchy endosperm. Therefore, the separation and fragmentation of the outermost layers of the endosperm occurred more easily in the low-protein content rices, and was associated with increases of solids lost in cooking-water at 95
and stickiness of cooked rice.
Factors Affecting Gelatinization Temperature of Rice Starch
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 6, 1991, Pages 646~652
Factors affecting gelatinization temperature of rice starches from different varieties were investigated. Birefringence end-point temperature(BEPT), amylose content, granule size distribution and degree of crystallinity of rice starches showed the significant varietal differences at
. Susceptibility of the granule to gelatininzation was dependent mainly on the degree of crystallinity, as indicated by the significant positive correlation between BEPT and the relative crystallinity(r=0.67, p<0.01). However, granule size distribution did not affect the GT(gelatinization temperature) range, nor did amylose electron microscopy (SEM). SEM also confirmed that there is no relationship between the size and the shape and the amylose content of the rice starch.
Effects of Flour Products on Wheat Hardness
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 6, 1991, Pages 653~662
aThe terms of hard and soft as applied to wheats are descriptions of the texture of the kernel. A hard wheat kernel required greater force to cause it to disintegrate than those a soft wheat kernel. Factors than can affect the measurement of hardness outnumber those that affect hardness itself. Kernel texture is the most important single characteristic that affects the functionality of a common wheat. It affect the way in which must be tempered for milling ; the yield and the particle size, and density of flour particles ; and the end use properties in milling, breadmaking, production of soft wheat products, and noodle-making. Papers are reviewed from various sources not only hardness but flour functionality.