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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 22, Issue 6 - Dec 1993
Volume 22, Issue 5 - Oct 1993
Volume 22, Issue 4 - Aug 1993
Volume 22, Issue 3 - Jun 1993
Volume 22, Issue 2 - Apr 1993
Volume 22, Issue 1 - Feb 1993
Selecting the target year
A Study on Intake Balance of Protein and Calcium in Korean High School Boys
Journal of the Korean Society of Food Science and Nutrition, volume 22, issue 1, 1993, Pages 1~7
In this study, the food intake, feces and urine of the 7 high school boys were collected and the intake and excretion of protein and calcium were measured. The boys were 16 to 18 years old and the measurement was conducted for four weeks during which they maintained their normal living pattern and body weight. Each boy's daily intake and excretion of protein and calcium were measured and digestibility and balance were also studied. 1)Daily mean intake, fecal loss and apparent digestibility of protein of each boy were 73, 9
0.4g and 84.9
0.5%, respectively. The urinary loss of nitrogen was 8.76
0.22g and showed the positive balance of 1.33
0.28g. 2) Daily mean intake, fecal loss and apparent digestibility of calcium of each boy were 515.3
14.1mg and 57.1
2.7% respectively. The urinary loss of calcium was 102.6
8.4mg and showed the positive balance of 192.4
A Study on the Intake-Balance of Protein and Calcium in Korean High School Girls
Journal of the Korean Society of Food Science and Nutrition, volume 22, issue 1, 1993, Pages 8~14
In this study, the food intake, feces and urine of the seven high school girls were collected and the intake and excretion of protein and calcium were measured. The girls were 16 to 18 years old and the measurement continued for four weeks during which they maintained their normal living pattern and body weight. Each girl's daily intake and excretion of protein and calcium were measured and apparent digestibility and balance were also studied. The results are as follows ; Daily mean intake, feral loss and apparent digestibility of protein of each girl were 58.18
0.27g and 86.5
0.6%, respectively. The urinary loss of nitrogen was 7.39
0.16g and showed the positive balance of 0.70
0.22g. Daily mean intake, fecal loss and apparent digestibility of calcium of each girl were 395.0
15.9mg and 40.1
4.0%, respectively. The urinary luis of calcium was 145.7
7.6mg and showed the positive balance of 15.7
An Effect of Methanethiol Treatment on the Liver Function of Rats Previously Fed Low or High Protein Diet
Journal of the Korean Society of Food Science and Nutrition, volume 22, issue 1, 1993, Pages 15~18
To evaluate an effect of dietary protein on the intoxication of methanethiol in rats, the methanethiol was intraperitoneally injected to the rats fed a low or high protein diet and then the liver weight per body weight and seurm levels of alanine aminotransferase (ALT) activities were determined to investigate the differences in liver damage between the animal groups fed low protein diet and that fed high protein diet. On the other hand, the hepatic glutathione content and its conjugating enzyme, glutathione S-transferase (GST) activity were determined to clarify the cause of difference in liver function between the two groups. The increasing rate of liver weigh/body wt., serum levels of ALT to its control group were higher in methanethiol-treated rats fed low protein diet than those fed high protein diet. The hepatic content of glutathione and GST activity were higher in rats fed high protein diet than those fed low protein diet and the decreasing rate of hepatic glu-tathione content to its control group was higher in rats fed low protein diet than those fed high protein diet. Furthermore, the hepatic GST activity in methanethiol-treated rats was higher in rats fed high protein diet than those fed low protein diet. In case of control group, the GST activity was also higher in rats fed high protein diet than those fed low protein diet.
Effect of Various Fat and Oil Types on Weight Gain and Liver Metabolism in Fasting or Normal Diet Rats
Journal of the Korean Society of Food Science and Nutrition, volume 22, issue 1, 1993, Pages 19~26
In this study rats in fasting or fed protein free restricted diet including only fat showed much lowered level of serum cholesterol and triglyceride accompanied by utmost weight loss and high level of blood urea nitrogen indicated the tissue degradation, especially in liver with signs of damage or necrosis of hepatic parenchymal cell leading to elevated glutamic pyruvate transaminase value and to death. Rats fed only perilla oil in starvation or as fat source in normal diet dropped down the level of serum cholesterol and triglyceride compared to beef tallow fed rat. But with evidence of glutamic pyruvate transaminase values which was significantly elevated long term ingestion of perilla oil is likely to cause the lesion or any damage of hepatic function.
Nutrition Survey of Children of a Day Care Center in the Low Income Area of Pusan I. A Study on Nutrient Intake and Nutritional Status
Journal of the Korean Society of Food Science and Nutrition, volume 22, issue 1, 1993, Pages 27~33
A nutrition survey of 99 children, 3 to 6 years old, in the day care center, situated in Kamman-dong of Pusan, as the location of one of the socioeconomically vulnerable groups, was undertaken between July 1 and 14, 1992, to investigate dietary intake and nutritional status. The results are summarized as follows. Hematocrit value was 38.9%. Mean content of serum iron was 53.5
and 17.2% of the subjects were below the borderline of anemia. Mean contents of serum total protein, serum albumin and serum complement
were at an acceptable level, But, 27% of the subjects were below the borderline of protein deficiency, Energy intake of the children was 68.6~87.5% of the RDAs and mean protein intake was 94.1~114.1% of the recommendation. Low intake of Ca, Fe, vitamin A, B
, C, niarin were also found. The survey found 10% of the subjects skipped a meal once a day, The children intake 3.3~5.5 kinds of the food every meal. The following percentages of the children intake below 75% of the RDAs ; 68% of the children for Fe, 60.2% for vitamin C, 58.3% for niacin, 58.2% for Ca, 46.6% for energy, 37.9% of vitamin B
, 37.8% of vitamin B
Nutrition Survey of Children of a Day Care Center in the Low Income Area of Pusan II. A Study on the Effect of Nutrition, Knowledge and Nutrition Attitude of the Mothers
Journal of the Korean Society of Food Science and Nutrition, volume 22, issue 1, 1993, Pages 34~39
A nutrition survey of 99 children, 3 to 6 years old and their mothers, in the day care center, situated in Kamman-dong of Pusan, as the location of one of the socioeconomically vulnerable groups, was undertaken between July 1 and 14, 1992, to investigate the effect of nutrition knowledge and nutrition attitude of the mothers. The results are summarized as follows. Nutrition attitude of the mother was tend to be higher score with increasing nutrition knowledge score. The scores of nutrition knowledge and nutrition attitude were affected by the mother's education level. There was a significant positive correlation between mother's employment and nutrition knowledge, but the nutrition attitude had no significant correlation with mother's employment. The intake of protein, lipid, Ca, niacin were significant correlation with maternal education level. The better the maternal nutrition attitude, the higher nutrient intakes of the children. But, there was negative significant correlation between nutrient intake of the children and mother's employment. The physical growth was affected more maternal nutrition attitude than education level and nutrition knowledge, whereas had negative correlation with maternal employment. There was negative correlation between mother's employment and food diversity of the children.
Gelatinization Properties of Cowpea Flour
Journal of the Korean Society of Food Science and Nutrition, volume 22, issue 1, 1993, Pages 40~47
Gelatinization properties of the air-dried sediment of cowpea were investigated. The water-binding capacity of cowpea flour was drastically increased over the temperature range of 52~55
. The percent transmittance of flour suspension was linearly increased at temperature between
. The gelatinization temperature determined by differential scanning calorimetry was 63.4~76.
. Cowpea flour showed a single-stage of swelling and a low solubility pattern. The minimum moisture content required for the gelatinization was 37.0% . The amylograph peak viscosity was greatly influenced by concentration of the flour, but was not affected by heating temperatures (85~94
) at a given concentration. The 20 min height and cold viscosity at 3
at a fixed concentration was negatively correlated (p<0.05) with heating temperatures.
Proximate, Sugar and Amino Acid Compositions of Dolsan Leaf Mustard(Brassica juncea)
Journal of the Korean Society of Food Science and Nutrition, volume 22, issue 1, 1993, Pages 48~52
To furnish basic data for the utilization of leaf mustard as a raw material of salted and fermented vegetable food, major chemical compositions of Dolsan Leaf Mustard (DLM) were investigated. The moisture and ash contents of DLM were 87.5% and 1.4%, respectively. Compared with other Korean traditional or Japanese leaf mustard, DIM contained more crude protein (3.8%) but less crude fat (0.3%) and crude fiber (1.3%). As an alkali food, leaf and leat stalk had pH of 5.7 and 5.8, titratable acidity of 687 and 318mg/100g and alkalinity of 2.5 and 5.2, respectively. The major free sugar in DLM was glucose and fructose was also detected in a small amount. The contents of total and reducing sugar in leaf and leaf stalk were 574, 352, 820 and 538mg%, respectively. Total amino acid contents of leaf and leaf stalk were 8.0 and 2.5% on wet basis. Although the amino acid compositions of leaf and leaf stalk were different each other, glutamic acid and proline were the major amino acids in both of the leaf and leaf stalk. Significantly higher amount (ca.10.3-fold) of free amino acid was present in leaf (3074mg%) than in leaf stalk (298mg%). Glutamic acid and aspartic acid were the major free amino acids and essential amino acid contents in leaf and leaf stalk were 869 and 68mg% being 22.9 and 28.3% of total free amino acids.
Non-Volatile Organic Acids, Mineral, Fatty Acids and Fiber Compositions in Dolsan Leaf Mustard (Brassica juncea)
Journal of the Korean Society of Food Science and Nutrition, volume 22, issue 1, 1993, Pages 53~57
The compositions of non-volatile organic acids, mineral, fiber and fatty acids of leaf mustard were investigated. Non-volatile organic acid contents were higher in leaf than in leaf stalk. Of non-volatile organic acids assayed malic acid was the most abundant in both leaf (79.1 mg%) and leaf stalk (46.4mg%), followed by L-ascorbic, oxalic, citric and succinic acids. Mineral contents were also higher in leaf than in leaf stalk. Both leaf and leaf stalk contained calcium most, followed by magnesium, sodium, iron, zinc and copper. It has also been found that leaf mustard contains more iron than any other Cruciferous vegetables reported. The major fatty acid of total lipid was
-linolenir acid (63.2% in leaf, 55.3% in leaf stalk). The ratios of polyun-saturated fatty acids to saturated fatty acids (P/S ratio) were 4.1 in leaf and 2.9 in leaf stalk. The content of pectic substances, in terms of alcohol-insoluble solid, of leaf was 9.4% which was 1.4-fold higher than that of leaf stalk. Of pectic substances, hot soluble pectins (HWSP) were present most and followed by sodium hexametaphosphate soluble (HXSP) and HCI soluble pectins (HSP). Total dietary fiber content of mustard leaf was 2.68% and in general, higher content of total dietary fiber than leaf had. Neutral detergent fiber content was higher than acid detergent fiber, and cellulose was higher than hemicellulose by 2.1-fold in leaf stalk.
Effect of Lysozyme, Glycine and EDTA on the Kimchi Fermentation
Journal of the Korean Society of Food Science and Nutrition, volume 22, issue 1, 1993, Pages 58~61
Effects of addition of 120ppm lysozyme and 0.12% glycine into Kimchi liquid on the growth of lactic acid bacteria (LAB) were investigated. The results showed that the growth of LAB was significantly reduced as much as 10
for the liquid having pH 5.5 during storage at 32
while the liquid of pH 4.4 showed a reduction of LAB growth by 10
. Combined addition of lysozyme and glycine was found to be more effective than those of individual additions. The decrease in pH of Kimrhi added with 100, 200 and 1, 000ppm lysozyme was slower than that of control, but there was no significant pH difference at late stage of fermentation. However Kimchi added with 100ppm lysozyme and 1% glycine decreased in the rate of pH change. Change in titratable acidity was also slowed up for Kimchi added lysozyme and glycine. The growth of LAB could be inhibited as much as 10
in the Kimrhi sample added with 120ppm lysozyme and 2mM EDTA compared with other treatments including control.
Quality Changes of Salted Chinese Cabbage and Kimchi during Freezing Storage
Journal of the Korean Society of Food Science and Nutrition, volume 22, issue 1, 1993, Pages 62~67
The effect of frozen storage on some physicochemical and sensory quality of salted Chinese cabbage and Kimchi were investigated. The texture of the fresh Chinese cabbage was preserved better by emersion quirk freezing or predrying than by air slow freezing or no predrying while no effect was measured on the salted Chinese cabbage. The salted cabbage had less frozen damages than the fresh one and had the similar texture characteristics of the fermented Kimchi. The frozen Kimchi had the similar overall quality to the unfrozen fermented Kimchi in spite of a little higher chewness values. The color of the salted Chinese cabbage was a little changed to pinkish after 3 months frozen storage but Kimchi was maintained the good quality after 6 months.
Determination of Flavonoid by HPLC and Biological Activities from the Leaves of Cudrania tricuspidata Bureau
Journal of the Korean Society of Food Science and Nutrition, volume 22, issue 1, 1993, Pages 68~72
The methanol extract of the leaves of Cudrania tricuspidata and ethyl acetate fraction from the methanol extract showed inhibition for trypsin activity and the growth inhibition of Staphylococcus aureus. The content of kaempferol 7-O-
-D-glucopyranoside isolated from this plant was determined by HPLC and it was about 0.31% for the methanol extract.
Studies on Oleoresin Product from Spices 3. Rapid Processing of Garlic Oleoresin
Journal of the Korean Society of Food Science and Nutrition, volume 22, issue 1, 1993, Pages 73~77
This study was intended to investigate the effects of solvents, particle size of a sample, sample to solvent ratio, temperature and time on the extraction of garlic oleoresin. Among eleven solvents used for oleoresin extraction from garlic, the optimal solvent was methyl alcohol. The most appropriate particle size of garlic, extracting temperature and mixing ratio of garlic to methyl alcohol were 20mesh,
and 1 to 3(w/w), respectively. On the basis of yield in oleoresin extraction, optimum extracting time was about 4 hours. The yield of oleoresin under the above-mentioned conditions was 21.3%. "L" and "b" as color appearance were decreased, whereas "a"was increased slightly during 60 days storage at 5
. Changes in the pyruvate content showed close relation to pH value. During storage pyruvate content of garlic oleoresin was decreased as increasing storage temperature.
Effect of PE Film Thickness on MA (Modified Atmosphere) Storage of Strawberry
Journal of the Korean Society of Food Science and Nutrition, volume 22, issue 1, 1993, Pages 78~84
This study was conducted to investigate the effect of various polyethylene (PE) film packaging on the quality of strawberry during storage at low temperature. Gas composition in film was changed rapidly at early stage of storage and then kept at the level of 5~10%
. Weight loss and decay rate were low at 0.08mm PE film packed strawberries. Titratable acidity, pH and soluble solids were changed slightly during storage but its large difference according to film thickness was not observed. Decrease of flesh firm-ness and a value was restrained by PE film packaging. Free sugar of strawberry was composed of glucose and fructose in similar content and it was decreased a little during storage but the difference according to film thickness was not observed. The organic acids in strawberry were citric acid, malic acid, succinic acid, ascorbir acid, oxalic acid, tartaric acid and pyruvic acid and the major organic acid was citric acid. The contents of citric acid, malic acid, succinir acid and ascorbic acid were decreased and oxalic acid and tartaric arid were not changed during storage but pyruvic acid was increased in early stage and then decreased. These changes of organic acid were slight in packaged with 0.08mm PE film strawberry.
Study on the Contents of Heavy Metals of Fishery Products in South Coast of Korea
Journal of the Korean Society of Food Science and Nutrition, volume 22, issue 1, 1993, Pages 85~90
In this survey the results showing the highest values among the analyzed data of all specimens are summarized as follow. At Kwangyang bay Cu in the fishery was detected up to 1.208ppm and the level of Cu and Pb in sediment of this area were 2.13 and 4.34ppm, respectively. The contents of Hg in fishery and sediment of Yeosu bay were 0.102 and 0.032ppm. The levels of Pb in fishery and seawater of Sunchon bay were 0.039ppm and 0.013
/L, respectively. At Posung bay the contents of Cd were 0.277ppm, 0.09
/L and 0.08ppm in the specimens of fishery, seawater and sediment, respectively. The analyzed data of all specimens at Keamundo were very low level or undetectable. Of the 6 fishery samples, Charybdis japonica showed the upper level of Hg, Cu, Zn, Mn as 0.092, 1.905, 6.64, and 46.34ppm, respectively. The contents of Pb and Cd in Batillus cornatus were 0.045 and 0.38ppm respectively and other fishery had low level of heavy metal. In this study the contents of heavy metals analyzed in all specimens showed nearly natural occurrence level which is under the legal limits.
Preparation of Antiserum against Hemolysin from Vibrio vulnificus using Hemolysin-bound Liposomes
Journal of the Korean Society of Food Science and Nutrition, volume 22, issue 1, 1993, Pages 91~95
To investigate hemolysin from Vibrio vulnificus in terms of protein chemistry and immunochemistvy, the simple method to produce antiserum was developed as follows ; Crude hemolysin from Vibrio vulnificus was mixed with cholesterol-phosphatidylcholine-liposome. Only hemolysin with molecular weight of 50kD was selertively bound to the liposome. Thus, without purification of crude hemolysin, liposome bound hemolysin was used as antigen to produce antiserum by injecting into back muscle of a rabbit. Resultant antiserum reacted only with hemolysin. Hemouysin of Vibrio vulnificus from patients and environment was formed single band in gel diffusion precipitation reaction with antiserum.
Changes in the Concentration of Tocopherol and Carotenoid in Pinenut Oil during Autoxidation
Journal of the Korean Society of Food Science and Nutrition, volume 22, issue 1, 1993, Pages 96~100
The changes in the concentration of toropherol and carotenoid in pinenut oil at various stage of refining are studied during autoxidation. The oxidative stability of pinenut oil decreased with the refining degree increased. The tocopheol content of total crude oil was 55.51mg/100g oil and
-tocopherol in the crude oil were 25.48mg, 23.94mg and 6.99mg in order, respectively. The amount of
-tocopherol was trace. The concentrations of
-tocopherol in pinenut oil after degumming or alkaline refining were 23. 85mg, 19.79mg and 6.12mg or 24.08mg, 24.04mg and 5.33mg, respectively. The content of f-carotene was 0.63% of total unsaponifiable materials and that of lycopene was trace. The concentrations of carotenoids and toropherols in pinenut oil decreased while autoxidation progressed. Degrees of destruction of carotenoids and toropherols. were significant at first stage of oxidation. Decrease in
-toropherol was found to be faster than that in
-tocopherol during oxidation.
Changes in the Membrane Properties of Zygosaccharomyces rouxii in Response to Osmotic Stress
Journal of the Korean Society of Food Science and Nutrition, volume 22, issue 1, 1993, Pages 101~107
Zygosaccharomyces rouxii is a salt-tolerant yeast which plays an important role during the ripening stage of soy sauce fermentation. Z. rouxii used in the experiment could grow in YPD (1 % yeast extract, 2% peptone and 2% glucose, pH5.0) medium with 18% (w/v) NaCl, whereas Saccharomyces cerevisiae could only grow in YPD medium with less than 8% NaCl. In the presence of 15% NaCl, Z. rouxii accumulates a large amount of glycerol as a compatible solute within the cells in the exponential phase. It is a characteristic of salt-tolerant yeasts. From the chemical analyses on membrane lipid fluidity, the membrane structure of the cells grown in 15% NaCl was suggested to become more rigid and its fluidity was decreased to keep glycerol within the cells in response to surrounding medium with high concentrations of salt.