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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 21, Issue 6 - Dec 1992
Volume 21, Issue 5 - Oct 1992
Volume 21, Issue 4 - Aug 1992
Volume 21, Issue 3 - Jun 1992
Volume 21, Issue 2 - Apr 1992
Volume 21, Issue 1 - Mar 1992
Selecting the target year
Effect of Dietary Protein Levels, Caffeine and Green Tea on Body Fat Deposition in Wistar Rats
Lee, Chi-Ho ; Choi, Byung-Kyu ; Lee, Woon-Chang ; Park, Chang-Il ; Furugawa, Yuzuro ; Kimura, Shuichi ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 6, 1992, Pages 595~600
This study was performed to investigate the effects of dietary protein levels(5% and 15% PEP), caffeine or green tea powder on body fat deposition in rats. Male weanling Wistar rats weighting the average of 90g were allotted into 6 experimental groups, each of which was fed two different levels of dietary protein with or without caffeine or green tea powder(5p+0.15% caffeine ; 5p+6.1% green tea powder ; 15p+0.15% caffeine ; 15p+6.1% green tea powder) during 8 weeks of the experimental period. Caffeine and green tea powder were supplemented at the levels of 0.15% and 6.1% of experimental diets. The rats fed 5% PEP diet which had received caffeine or green tea powder showed significantly(p<0.01) reduced gain in body weight. The food efficiency of which rats fed both 5% and 15% PEP diet supplemented with 6.1% green tea powder was significantly low(p<0.05, respectively) compared with the control group. Rats fed diets containing 0.15% caffeine and 6.1% green tea powder showed the significant reduction(p<0.01) of hite adipose tissue weight, triglycerides levels of liver and plasma. The addition of 0.15% caffeine or 6.1% green tea powder to 5% PEP diet resulted in significantly(p<0.01) higher levels of plasma total cholesterol, free cholesterol, cholesterol ester, but HDL-cholesterol levels were significantly(p<0.01, in 5% PEP group) high. The atherogenic index(Tchol-HDLchol/HDLchol) in rats fed 6.1% green tea powder diets decreased especially compared with the control group.
Effect of Cadmium Dose Injection on Peroxidative Damage in Rat Liver
Lee, Soon-Jae ; Kim, Seoung-Ok ; Choe, Won-Kyung ; Cho, Sung-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 6, 1992, Pages 601~607
In order to investigate the liver damage and hepatic protective systems in cadmium(Dd) administered rats, five different levels of Cd were injected intraperitoneally to male rats of sprague-Dawley strains weighing
Levels of daily Cd administration were 0(control), 0.625(A), 1.25(B), 2.5(C) and 5mg(D)/kg of body weight and single inhection per day was done for consecutive two days. With increasing Cd dosed, serum glutamic oxaloacetic transaminase, glutamic pyruvic transaminase and alkaline phosphatase activities were increased. And at the same time, hepatic reduced glutathione contents were decreased, whereas the levels of oxidized form were increased. Liver lipid peroxide levels of A, B, C and D groups were 1.1, 1.5, 1.8 activities and vitamin E contents were progressively reduced in accordance with the increase in Cd dose. However, liver superoxide dismutase activities were not different between control and A group although it was higher in B and lower in C and D groups compared with control.
Effects of Feeding the Mixed Oils of Butter, Sardine and Safflower on the Lipid Components in Serum and Activities of Hepatic Functional Enzymes in Rats
Kim, Han-Soo ; Chung, Seung-Yong ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 6, 1992, Pages 608~616
This study was designed to observe the effects of feeding the mixed oils of the sardine oil containing n-3 EPA, DHA and the safflower oil which is rich in n-6 linoleic acid on the improvement of the lipids and enzyme activities of serum in rats. Experimental oils mixed with 16% butter (control group) and 8% butter + 8% olive oil, 8% butter and various level of sardine and safflower oils were administered to the male rats of the Sprague Dawley for 4 weeks. The activities of aspartate aminotransferase (AST, EC 184.108.40.206), alanine aminotransferase (ALT, EC 220.127.116.11), lactate dehydrogenase (LDH, EC 18.104.22.168) and alkaline phosphatase (ALP, EC 22.214.171.124) in serum were significantly decreased in the all experimental groups than in the control groups, and activities of ALT and LDH were remarkably lower in the group 5 (4% sardine 0il + 4% safflower oil). Concentrations of total cholesterol and HDL-cholesterol in serum were lower in the other groups than in the dontrol groups, and particularly, lowest in the group 5. Concentrations of LDL, LDL-cholesterol, phospholipid and triglyceride in serum were lower in the all experimental groups than in the control group. Concentrations to total cholesterol and cholesteryl ester in serum were lowest in the group 5. The ratio of cholesteryl ester to total cholesterol was remarkably high in the control group, while group 2 (8% olive oil) was the lowest. From this results, the feeding equal quantity mixed oil with n-3 PUFA rich sardine oil and n-6 PUFA rich safflower oil were effective on the improvement of the lipid composition in the serum. It might be due to the effects of appropriate ratios of P/S, 0.85 and n-6/n-3P, 2.85 in the test lipids.
Effects of the Feeding Mixed Oils of the Butter, Sardine and Safflower Oils on Fatty Acid Metabolism of Serum and Liver in Rats
Kim, Han-Soo ; Kim, Sung-Hee ; Chung, Seung-Yong ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 6, 1992, Pages 617~626
This study was designed to observe the effects of the feeding mixed oils of the sardine oil containing n-3 EPA(eicosapentaenoic acid) and DHA (docosahexaenoic acid) and the safflower oil in which were plenty of n-6 linoleic acid, on the fatty acid metabolism of serum and liver in the dietary hyperlipidemic rats. Experimental oils mixed with 16% butter(control group), 8% butter + 8% olive oil and 8% butter with various level of sardine and safflower oils were administered to the male rats of the Sprague Dawley for 4 weeks. In the fatty acid compositions of serum phospholipid, triglyceride and cholesteryl ester, according as the contents of mixed safflower oil increased, n-3 PUFA(polyunsaturated fatty acid) contents and ratio of EPA/AA(arachidonic acid) tended to be decreased, but n-6 PUFA contents and ratio of AA/PUFA tended to be increased. In the fatty acid composition of triglyceride component in liver lipid, DHA contents were most in the liver lipid. And components of cholesteryl ester, n-6 linoleic acid contents were high percentage. Fatty acid compositions of serum and liver lipids were influenced from the fatty acid composition of the test lipids.
The Effect of Dietary Pectin on the Upper Gastrointestinal Transit Rate in Rats
Kim, Jung-In ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 6, 1992, Pages 627~632
The effect of dietary pectin in the upper gastrointestinal transit rate was studied. Rats fed fiber-free diet or 10% pectin diet were offered 51-
a transit marker. The movement of 51-Cr dose through the gastrointestinal tract was measured at intervals from 20 minutes to 6 hours after dosing. pectin significantly increased gastric emptying rate upto 3 hours after dosing. Pectin also increased small intestinal transit rate from 3 hours to 4 hours after dosing. The results suggest that delayed gastric emptying is not likely the important aspect of the mechanism by which pectin could flatten the post-prandial response of serum glucose and insulin.
Effect of Dietary Vitamin A and E on Hepatic Lipid Metabolism in Adriamycin-Treated Rats
Joung, Young-Ah ; Yang, Kyung-Mi ; Seo, Jung-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 6, 1992, Pages 633~638
This study was conducted to evaluate the effect of dietary supplementation of vitamins A and E on hepatic lipid metabolism in adriamycin (ADR)-treated rats. Male Sprague-Dawley rats were assigned to 5 groups according to the dietary supplementation of vitamin A or E. Except control rats, a dose of 2mg ADR/kg of B.W. was injected to these animals intraperitoneally in the same day every week. Lipid peroxide values of liver were elevated by ADR treatment. But dietary supplementation of vitamin A or E significantly reduced these values. Catalase activity in rat liver was increased by ADR treatment, but glutathione peroxidase (GSH-Px) activity was decreased. This effect was somewhat modified by feeding dietary vitamin A or E. Superoxide dismutase (SOD) activity in rat liver was not changed by ADR treatment, but the combined use of ADR, vitamins A and E significantly induced this activity. Fatty acid composition of liver mitochondria was not affected by ADR treatment. The contents of hepatic triglyceride and cholesterol were elevated by ADR treatment. Dietary vitamin A reduced the increased hepatic triglyceride and cholesterol contents in ADR-treated rat.
A Study on Intake/Balance of Protein and Zinc in Korean High School Boys
Lee, Gyoung-Hwa ; Oh, Seoung-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 6, 1992, Pages 639~647
In this study, the food intake, feces and urine of the seven high school boys were collected and the intake and excretion of protein and zinc were measured. The boys were 16~18 years old and the measurement continued for four weeks during which they maintained their normal living pattern and body weight. Each boy's daily intake and excretion of protein and zinc were measured and apparent digestibility and balance were also studied. The results are as follows. Daily mean intake, fecal loss and apparent digestibility of protein of each boy were
respectively. The urinary loss of nitrogen was
and showed the positive balance of
Daily mean intake, fecal loss and apparent digestibility of zinc of each boy were
respectively. The urinary loss of zinc was
and showed the positive balance of
Comparision of Sodium Intakes Pattern in the Family Members of Normal and Stomach Cancer Patients
Park, Chan-Kyeong ; Choe, Myeon ; Ju, Jin-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 6, 1992, Pages 648~654
Purpose of this study was to investigate intake pattern of sodium in the family members of normal and stomach cancer patients, excluding patients themselves. Every food samples that they consumed for 3 days, drinking water, hot pepper paste, soybean paste and soy sauce from the each family were collected for Na analysis. Three days of morning urine from the each subjects was collected for determination of urinary Na excretion. Sodium contents of hot pepper paste, pickles, soups and meats in stomach cancer families were significantly higher than those in normal families. However, urinary sodium excretion between the two groups was not different. This suggests that sodium metabolism in human may be altered with a long-term intake of sodium=rich foods.
The Trend of Food and Nutrient Intakes of Korean(1969~1989) -The Third Report, Nutrient Intake from the Annual Report of the National Nutrition Survey-
Park, Mi-A ; Kim, Eul-Sang ; Lee, Kyu-Han ; Moon, Hyun-Kyung ; Song, In-Jung ; Tchai, Bum-Suk ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 6, 1992, Pages 655~661
Form reports of the Korean National Nutrition Survey from 1969 to 1989, trends of nutrients intakes are reported as follows. The amount of energy intakes are decreased gradually. The proportion of energy from cereals to total energy are decreased from 85.9 percent at 1969 to 66.5 percent at 1989. There are increasing trend for the proportion of energy from animal foods to the total energy. The amount of protein intakes are increasing gradually. The ratio of animal protein to the plant protein have been increasing since the survey has been started. The amount of fat intakes are also increasing. The proportion of energy from the fat and protein to total energy had been shown increasing trends. Gradually, the calcium and iron intakes are increasing over the years. But the intakes of calcium is less than the average dietary allowance of subject examine until recently. The intakes of thiamin, showing adequate intake, are almost equal to the average dietary allowance. For the riboflavin, the amount of intakes are increasing from the mid nineteen-eighty. But the intake of riboflavin is less than the average dietary allowance. For the niacin and ascorbic acid, the amount of intakes are showing variations. But the amount of intakes are not inadequate.
A Study on a Menu Planning Program in Institutional Food Service by Personal Computer
Kang, Hyeon-Ju ; Kim, Il ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 6, 1992, Pages 662~671
The purpose of this study was to develop a software system for menu planning program in an institutional food service. In this research, a Qnix-7700/AT(16 bit personal computer) compatible with IBM-PC/AT was used and all the files and programs were created by using COBOL. This study provides food service managers with more effective management system by personal computerized menu planning program. Software programs developed in this study were summerized as follows : (1) Programs for outputing standard amounts of the basic food groups. (2) Programs for inputing the cooking type code, the food code and the food amount of the menu. (3) Programs for outputing distribution of the basic food groups of the computerized menu. (4) Programs for calculating the price of each food and menu. (5) Programs for calculating the nutrient content of each food and menu. (6) Programs for outputing the purchasing amount of food. (7) Programs for outputing the menu table. (8) Programs for inputing and modifing the food composition in the food composition file. (9) Programs for inputing and modifing the cooking types in the cooking types file. (10) Programs for inputing and modifing the food prices in the food prices file.
Comparison on Retrogradation Properties of Cowpea and Mung Bean Starch Gels
Yoon, Gae-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 6, 1992, Pages 672~676
Retrogradation properties of cowpea and mung bean starch gels were investigated by rate of retrogradation, X-ray diffraction patterna and syneresis of gels. Retrogradation time constant of mung bean starch gel(30%) by Avrami equation had a similar value to that of cowpea starch gel. X-ray diffraction patterns of the two retrograded starch gels(10%) were B-type. The extent of retrogradation determined by syneresis showed that cowpea starch gel was a little larger than that of mung bean starch gel(6~10%).
Color Measurement of Kimchi Juice for Quality Evaluation of Korean Cabbage Kimchi during Fermentation at Low Temperature
Lee, Myung-Hee ; Jun, Hye-Keong ; No, Hong-Kyoon ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 6, 1992, Pages 677~680
For quality evaluation of Korean cabbage kimchi during fermentation at
for 45 days, color change of kimchi juice was measured instrumentally. Chemical analyses of the kimchi juice showed that the kimchi has reached pH 4.2 and titratable acidity of 0.63% together with the highest vitamin C content, those values being obtained under the optimum ripening period, after 30 days of fermentation. The volume of kimchi juice increased until day 30 and was constant thereafter. The CIE-1976
color values increased until day 30 and then decreased. The ratio of color value
was 0.82 in the beginning, 0.98 at the optimum ripening period, and 0.94 under the over-ripening periods. The quality of kimchi could be estimated by using the
values or the ratio of
, alone or in combination with the juice volume.
Identification of Lactic Acid Bacteria from Meat by Low Molecular Weight(LMW) RNA Profiles
Cha, Woen-Suep ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 6, 1992, Pages 681~685
Low molecular weight RNA(LMW RNA : 5S rRNA and tRNAs, <150 nucleotides) profiles of several bacteriocin production lactic acid bacteria from pig meats and reference lactic acid bacteria were generated on 10% denaturing polyacrylamide gel electrophoresis. Data evaluation including three molecular weight markers enabled the calculation of relative nucleotide units(RNU) for every band. Gels profiles and RNU evaluations were effective for identification of lactic acid bacteria species. LMW RNA profiles of lactic acid bacteria showed no variation in dependence on APT(All Purpose Tryptone Broth), TSB(Tryptic Soy Broth), MRS(Lactobacilli MRS Broth) different cultural medium.
Comparison of the Antioxidant Activity of Melanoidin with Commercial Antioxidants and Their Synergistic Effects
Lee, Moon-Jo ; Kim, Hyun-Dae ; Park, Jin-Woo ; Kim, Dong-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 6, 1992, Pages 686~692
The present study was carried out to examine the antioxidative actions between the products of amino-carbonyl reaction and commercial antioxidants, and investigate their synergistic effects. Nondialyzable melanoidins exhibited more significantly in the antioxidative action than unfractionated meanoidins did. Also, in the case of unfractionated melanoidins, both glycine and histidine were more effective than aspartic acid for the antioxidative action. There was no significant difference among amino acids in the action of nondialyzable melanoidins. The unfractionated melanoidin was not as good as antioxidative action of the synthetic antioxidants, butylated hydroxytoluene, tert-butyl hydroquinone and ascorbic acid ; however, the one was superior to that of natural antioxidants,
-tocopherol and lecithin. Otherwise, the action of nondialyzable melanoidin was similar to that of synthetic antioxidant. The synergistic effects were increased in using melanoidin with
-tocopherol and lecithin except for the systems of fructose-aspartic acid and fructose-glycine in unfractionated melanoidins.
Antioxidative Activity of Gallic Acid in Acorn Extract
Lee, Mi-Hyun ; Jeong, Jae-Hong ; Oh, Man-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 6, 1992, Pages 693~700
As an approach to study a new natural antioxidant for edible fats and oils, antioxidative fractions from acorn powder were characterized. The oxidative stabilities of soybean, palm, beef tallow, and lard oil containing the acorn active fraction extracted with various organic solvents were studied by determining the peroxide value during the storage at
And this effective antioxidative components were isolated and identified by thin layer chromatography and high performance liquid chromatography. The proximate compositions of acorn powder were water 11.9~12.0%, protein 7.1~7.4%, starch 65.5~69.4%, fat 2.1~2.6%, fiber 2.1~3.6%, ash 2.4~2.6%, and total tannin 4.6~6.8%, respectively. The final yield of fraction extracted by sequential order of acetone :
(1 : 1) and ethylacetate was 2.8~3.1%. Gallic acid, digallic acid and gallotannin were contained this final fraction. The main antioxidative activity was speculated due to the presence of gallic acid in acorn powder extract. The antioxidative activity was more effective in fat water emulsion than just fat system. Antioxidative activities measured by peroxide value were quite high in beef tallow and soybean emulsion, but low in lard and palm oil emulsion in the concentration of 200ppm acorn extract. Therefore, the addition of 200ppm acorn extract was suggested to expect effective antioxidation concentration in the reaction system.
Effect of Boiling Methods on the Physicochemical Properties of Su Ri Chwi(Synurus palmatopinnonatifidus var. indivisus KITAM.)
Kim, Myung-Hee ; Park, Yong-Kon ; Jang, Myung-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 6, 1992, Pages 701~705
The effect of different boiling methods(with distilled water, 1% salt added water and 1% sodium bicarbonate added water) on the physicochemical properties of Su Ri Chwi (Synurus palmatopinnonatifidus var. indivisus KITAM.) were investigated. The addition of 1% sodium bicarbonate (baking soda) to the boiling water resulted in an increase in the pH of effluent. The green value of cooked Su Ri Chwi was simillar to the raw material. Su Ri Chwi cooked in 1% sodium bicarbonate added for 10minutes retained higher chlorophyll and vitamin C contents than those of Su Ri Chwi treated in distilled water and 1% salt water for 30minutes. 70% of the water-soluble proteins in raw Su Ri Chwi was albumin. However, albumin was decreased by the method used. The contents of glutelin, globulin, and prolamin were increased by the cooking, vice versa. The contents of NDF, ADF, cellulose, and lignin were decreased regardless of the method used, on the other hand, the content of hemicellulose was increased.
Functional Properties of Silkworm Larvae Protein Concentrate After Enzyme Treatments
Jeon, Jeong-Ryae ; Park, Jyung-Rewng ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 6, 1992, Pages 706~711
Silkworm larvae protein concentrate was partially hydrolyzed at
by papain at pH 2.0 and pepsin at pH 7.0 for 10min and 60min and the effect of enzymatic modification on the functional properties of silkworm larvae protein concentrate was examined. The degrees of hydrolysis measured by TCA-soluble nitrogen content were 10.2% and 19.2% when hydrolyzed by pepsin for 10min and 60min. The nitrogen solubility in water and 0.03M
was increased with increasing the degree of hydrolysis, and bulk density, water and oil absorption were also enhanced by enzymatic hydrolysis when compared with the control.
Postmorten Changes in the Myofibrillar Proteins of Alkaline and Acid Rigor Rabbit Muscle during Storage
Kim, Dae-Gon ; Sung, Sam-Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 6, 1992, Pages 712~718
This experiment was carried out to investigate some physico-chemical properties of myofibrillar proteins isolated from alkaline and acid rigor muscles of rabbit. The degree of fragmentation was about 0.35 at 3 days of postmortem in acid rigor muscle fiber, whereas it was only 0.3 at 7 days of postmortem in alkaline rigormuscle fiber.
-activated ATPase activities of actomyosin were increased to the highest level at 1st day in acid rigor and at 3rd day in alkaline rigor muscle fiber.
-activated ATPase activities of actomyosin were slightly increased at postmortem.
-activated ATPase activities were higher in alkaline rigor muscle than those in acid rigor muscle at postmortem. Solubility of actomyosin increased with postmortem but no differences were observed in rigor types. SDS-PAGE(sodium dodecyl sulfate polyacrylamide gel electrophoresis) band patterns of myofibrils did not show significant differences between rigor types, but newly 30.000 dalton proteins were appeared at 3 day postmortem in both rigor types.
Volatile Flavor Components in Korean Salt-Fermented Anchovy
Cha, Yong-Jun ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 6, 1992, Pages 719~724
Volatile components in Korean salt-fermented anchovy were analyzed by simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry. Seventy-three volatile compounds were detected in sample. Among these, 58 compounds were positively identified and were composed mainly of aldehydes, ketones, alcohols, nitrogen-containing compounds, esters, sulfur-containing compounds, furans and miscellaneous compounds. The amounts of aldehydes was the highest in flavor compounds detected in sample and next followed by alcohols, furans, esters and ketones. In particular, the following high ratios were observed : 3-methylbutanal, 1-penten-3-ol, ehtylacetate, 2-ethylfuran.
Purification of Internal Invertase in Rhodosporidium toruloides Mating Type A Cells
Jeong, Yong-Kee ; Ryu, Beung-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 6, 1992, Pages 725~730
The internal invertase was purified from cell free extract of Rhodosporidium toruloides IFO 0559-M-919 by acid precipitation, ion-exchange chromatography and gel filtration to the unique enzyme protein on disc electrophoresis. We have found out that molecular weight of purified internal invertase was 90,000 by gel filtration and the purified enzyme was protein with 4 homogeneous subunits appearing as single band of 22,000daltons on SDS-polyacrylamide gel electrophoresis.
Origin of Flavor Compounds in Canned Tuna and Their Relation to Quality
Kim, Mu-Nam ; Lindsay, R.C. ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 6, 1992, Pages 731~737
The specific attributes of aroma quality of canned tuna meat were investigated before and during refrigerated storage. Fresh, cooked tuna, beefy and meaty flavor notes of canned tuna meat were changed to card-boardy(1 week storage), oxidized fat-like(2 weeks storage), fatty acid-like and heavy oxidized fat-like(3 weeks storage), and then moldy and painty(4 weeks storage) flavor notes during storage in refrigerator at
More than 126 peaks of volatile compounds collected from canned tuna meat were separated on Carbowax 20M capillary column of gas chromatographic analysis. Of the peaks, 54 compounds were identified by mass spectral data, matching
values, and sniffing the effluent of each peak from GC detector. The contents of many low molecular weight compounds eluted with early retention times were decreased, whereas some other new compounds eluted with longer retention time were formed during storage. The compounds increased up to 3 weeks of storage and then decreased at extended storage time(4 weeks) were 1-penten-3-ol, 3-penten-2-ol, heptanal, limonene, 1-pentanol, octanal, 1-hexanol, nonanal, 2-octanone, 2-nonanone, 1-heptanol, benzaldehytde and some methyl substituted benzenes. p-Thiocresol, 2-chlorophenol, and 2-heptylthiophene were formed after 4 weeks of storage, but not detected in fresh canned tuna. Therefore, these compounds could be used as indicators for the quality changes during refrigerated storage.
Gelatinization and Gelling Properties of Legume Starches
Lee, Ae-Rang ; Kim, Sung-Kon ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 6, 1992, Pages 738~747
The important legumes in Korea are mungbean, red bean, kidney bean and cowpea. Mungbean has traditionally been used for mook (jelly-like starch gel) preparation. Cowpea has recently been utillized for substitution of mungbean. The major use of sediment of red bean is for the sweet paste. The studies related to legume starches and flours (air-dried sediment) in Korea are concentrated on the understanding of the properties of mook. The structure of starch, gelatinization and gelling properties of legume starches and flours are reviewed with emphasis of Korean literatures.