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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
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Journal DOI :
The Korean Society of Food Science and Nutrition
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Volume & Issues
Volume 23, Issue 6 - Dec 1994
Volume 23, Issue 5 - Oct 1994
Volume 23, Issue 4 - Aug 1994
Volume 23, Issue 3 - Jun 1994
Volume 23, Issue 2 - Apr 1994
Volume 23, Issue 1 - Feb 1994
Selecting the target year
The effect of High Fat Diet and Dietary Fiber on Lipid Metabolism in Rats
Han, Jeong Sun ; Han, Yong Bong ;
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 4, 1994, Pages 540~540
The effect of High Fat Diet and Dietary Fiber on Lipid Metabolism in Rats
Han, Jeong Sun ; Han, Yong Bong ;
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 4, 1994, Pages 541~547
Effects of the Feeds Mixed with Various Level of Lard, Perilla Oil and Evening Primrose Oil on Fatty Acid Compositions of Serum Lipid and Lipoprotein in Rats
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 4, 1994, Pages 548~554
In order to observe the effects of the feeds mixed with the lard and two vegetable seed oils on the fatty acid compositions of serum lipkid and lipoprotein, the oils mixed with 2.5% lard and various levels of perilla oil and evening promrose oil were administered to the male rats of the Sprague-DAwley for 4 weeks. In the fatty acid compositions of serum lipid and serum lipoprotein fractions, as the content so f mixed perilla oil decreased and the contents of mixed evening primrose oil increased, n -3 PUFa (polyunsaturated fatty acid) contents and ratio of EPA/AA (eicisapentaenoiidacid/arachidonic acid) tended to decrease, but n-6 PUFA contents and ratio of AA/PUFA tended to increase. Fatty acid compositions of serum lipid and serum lipoprotein fractions were influenced from the fatty acid composition of the test lipids.
Effects of the Feeds Mixed with Various Level of Lard , Perilla Oil and Evening Primrose Oil on Fatty Acid Compositions of Liver and Brain Tissue in Rats
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 4, 1994, Pages 555~560
In order to observe the effects of the fees mixed with the lard and two vegetable seed oils on the fatty acid compositions of liver and brain tissue, the oils mixed with 2.5% lard and various levels of perilla oil and evening primrose oil were administered to the male rats of the Sprague-Dawley for 4 weeks . In the fatty acid composition of liver lipid, saturated fatty acid (SFA) contents were rich in the phopholiipide and cholesteryl ester fraction. Monounsaturated fatty acid (MUFA) contents were rich in the triglyceride fraction and polyunsaturated fatty acid (PUFA) contents were rich in the phospholipid fraction. In the fatty acid composition of liver lipid fractions, according as the contents of mixed perilla oil decreased and the contents of mixed evening primrose oil increased , n -3 PUFA contents tended to decrease and n-6 PUFA contents tended to increase. Fatty acid composition of liver lipid fractions were influenced from the fatty acid composition of the test lipids. In the fatty acid composition of brain phospholipd, PUFA contents (40%) were rich and according as the contents of mixed evening primrose oil increased, the ratio on n-3/n-6 PUFA and eicosapentaenoid acid (EPA) /arachidonic acid (AA) tended to slightly decrease.
Effects of Dietary Vitamin E Level and Caffeine on Lipid Peroxidation in Rat Liver
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 4, 1994, Pages 561~567
This study was designed to evaluate the effects of dietary vitamin E and caffeine on the activities of lipid peroxidation related enzymes in rat liver . Male Sprague-Dawley rats were fed on diets containing three level of vitamin E (37.5, 750 or 1,5oomg/kg diet) and with or without 0.3% caffeine. The rats were sacrificed after 5 and 10 weeks of feeding. Results obtained from this study were as follows ; The content of cytochrome P450 tended to increase as dietary vitamin E level was raised. The activity of xanthine oxidase increased in the caffeine groups, but it decreased by the increasing level of vitamin E. Superoxide dismutase and catalase activity were slightly elevated by dietary supplementation of vitamin E. And there was a tendency of higher these enzyme activity of caffeine groups. The activity of glutathione perxidase tended to decrease as dietary vitamin E level increased. But it was raised by caffeine supplementation . Liver glutathione content was not affected by dietary supplementation of vitamin E, but it showed a decreasing tendency in caffeine groups. There was a tendency of more lipid peroxide content of caffeine groups than that of the only vitamin E supplemented group. But the degree of increment of this decreased as dietary vitamin E level increased.
Effect of Platycodi radix Saponin on Serum ,Liver, and Fecal Lipids Content in Rats Fed on High Fat Diet
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 4, 1994, Pages 568~571
This study was conducted to investigate the effect of Platycodi radix Saponin(PRS) on the reduction of lipid status in rats fed on high fat diet for 6 weeks after which lipid contents were measured in serum , liver and feces. The results obtained from this study are as follows : That the levels of total lipid, total cholesterol and triglyceride in serum and liver were significantly lower in the PRS group as compared with the control group. The contents of total lipid and total cholesterol excreted in the feces were tended to be slightly increase in PRS group compared to the control group, which were not significant.
Effect of Dietary Zinc Levels on Cadmium-Induced Hepatotoxicity in Rats
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 4, 1994, Pages 574~580
The effect of dietary zinc(Zn) levels on cadmium (Cd)-induced hepatotoxicity was studied in serum and liver of rats. Adult male Spraque-Dawley rats were fed on diets containing one of three levels of zinc carbonate(0, 56,
diet) and Cd-treated groups were administrated oral intubation with cadmium chloride 95.0 mg/kg of body weight) at the sametime once a week. Net weight gain (NWG), feed intake (FI) and feed effciiency ratio (FER) in Zn deficiency groups significantly decreased as compared to that of control and excessive groups. Cd oral intubation caused a decrease in NWG and FI but an increase in Zn deficiency group in FER. GSH-Px, GST and catalase activity showed significant decrease in Zn deficiency and Zn excessive group. LPO content in liver significantly increased in Zn deficiency group. Cd oral intubation increased the content of LPO in Zn deficiency group as compared to control. GSH content and GST activity of hepatic tissue significantly decreased in Zn deficiency and excessive group. The activity of AST and ALT in serum were markedly increased in Zn deficiency, Zn excessive and Cd-treated groups. LDH and ALP activities significantly increased in Cd-treated group while ALP activity decreased by Zn deficiency. It was observed that the livers of rats exposed to Cd and Zn excessive group showed a marked increase of hepatic enzyme as compare to only Cd-treated in rats.
The Study of Pretreated GE-132 on the Hepatic Glutathione S-Transferase Activity in Rat
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 4, 1994, Pages 581~586
The study was initiated elucidate the mechanism by examining the effect of GE-132 on hepatic glutathione S-transferase (GST) activity. Activity of GST increased with dose-dependent manner in hepatic cytosolic fraction of GE-132 treatment rats. Double reciprocal plotting gave Vmax value 1.4 fold increase by the treatment of GE-132(100mg/kg, p.o.for 6 weeks) compared with control group, but did not change Km value. Ethacryinc acid (85mg/kg, once a day, i.p) was injected to control rat, the GST activity decreased remarkably . However, GE-132 pretreated group, the effect caused by ethacrynic acid was markedly reduced. And activity of
-glutamylcys- teine synthetase was not changed either by GE-132 treatment , but the activity of glutathione reudctase increased significantly. Decreasing properties of ethacrynic acid decreased level of hepatic glutathione , which was restored to same degree by GE -132 pretreatment . GE-132 protective effect on ethacrynic acid-induced mortality. It is concluded that the efect of GE-132 is partly mediated by increase in hepatic GST activity.
Nutrition Survey of Children in A Kindergarten of a Private Elementary School in Pusan 1. A Study on Nutrient intake and Nutritional Status
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 4, 1994, Pages 587~593
A Study on the Metabolism of Riboflavin in Korean Men
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 4, 1994, Pages 594~603
This study investigate the balance and biochemical status of riboflavin in Korean men. During the experimental period, four riboflavin diets with different levels of riboflavin(0.4, 0.6,0.8 and 1.0mg/1000kcal) were followed by eight healthy college men. the riboflavin status was assayed by erythrocyte glutathine reudcctase activity coefficient (EGRAC0 and urinary excretion of riboflavin. Riboflavin intake of the subjects who consumed a det was 0.46mg/1000kcal. the riboflavin intakes of the subjects who consumed the experimental diet with 0.4, 0.6, 0.8 and 1,0mg/1000kcal of riboflavin were 0.41, 0.60, 0.81 , 0.97mg, respectively. Fecal riboflavin loss, absorbed riboflavin , urinary riboflavin loss and retained riboflavin increased in the subjects consumed 0.4, 0.6, 0.8 and 1.0mg/1000kcal of riboflavin. The average EGRAC values for the subjects consumed 0.4, 0.6, 0.8 and 1.0mg/1000kcal of riboflavin were 1.303
0.030, respectively and urinary riboflavin values (
/g creatinine) were 86.89
57.14 and 393.36
76.94, respectively. Results indicate that 0.6mg/1000kcal is the level of riboflavin intake needed to maintain urinary riboflavin within the normal range. And above1.0mg/1000kcal of riboflavin is need to maintain urinary riboflavin with in the normal range. And above 1.0mg/1000 of riboflavin is needed to maintain the EGRAC within the normal range. The riboflavin intake correlated positively with urinary riboflavin value, but correlated negatively with the EGRAC value. The EGRAC value correlated negatively to protein intake as well as animal protein intake. The linear equation of between riboflavin intake and EGRAc was EGRA=-0.1667
riboflavin intake +1.3710. The riboflavin intake to maintain EGRAc below 1.20 was calculated 1.02mg/1000kcal by the above equation.
Antioxidative Materials in Domestic Meju and Doengjang 3. Separation of Hydrophilic Brown Pigment and Their Antioxidant Activity
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 4, 1994, Pages 604~613
Hydrophilic brown pigments(HBPs) produced during fermentation and aging the domestic Meju and Doenjang were separated by dialysis and chromatography , and their antioxidant activity were measured . The chemical properties of HBP were determined by UV and IR spectrophotometry. HBPs contents were found to be 93.1 mg/g and 183.2mg/g in Meju fermentated for 30 days and 80 days , respectively. The ratio of dialysate to diffusate of the HBPs were appeared to be 70 : 30 and 87 :13 in the Meju fermented for 30 days and 80 days, respectively. and the rtio in the Doenjang aged for 60 days was 91 :9 , indicating that dialysate slowly days, respectively, and the ratio in the Doenjang aged for 60 days was 91 : 9, incidatin that dialysate slowly increased by the fermentation . Both portion exhibited strong antioxidant activity, but more stronger antioxidant activity was found in the dialysate. DEAE-celluose column chromatography showed that dialysate contained more materials eluted by 0.01-0.03M HCI solution than 0.01M acetate buffer, but diffusate showed opposite results. The degree of browning reaction and antioxdiant activity found in the fraction eluted by HCI solution was stronger than that of the fraction eluted by acetate buffer. The fraction eluted from DEAE-cellulose column chormatogrphy was further fractionaged by TLC and found that strong antioxidant activity was present in the fractions which did not possess fluorescenece and showed a negative ninhydrin reaction. TLC fractions of HCI eluant in Meju exhibited a strong absorbance at 260-280nm, but most of other fractions did not show any absorbance at UV region. TLC fractions from dialysate and diffusate showed fairly identical IR spectrum with absorbance at 3400cm-1, 2800cm-3000cm -1, 1600cm, -1 1400cm-1 and 1100 cm-1 , however, in addition to these absorbances, the spectrum from HCI eluant of Meju exhibited a strong absorbance at 1750cm , indicating the carbonic acid or carbonate ester.
The Effect of Roasted Soybean Flour Supplimentation to Jeolpyons(Korean Rice Cake) on Changing the Contents of Amino Acid, Amylose, and Minerals
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 4, 1994, Pages 614~617
This study was undertaken to determine the changes in amino acids, amylose and mineral contents of Jeolpyons(Korean rice cake) supplemented with various levels of roasted soybean flour (RSF). Amino acids content of Jeolpyons increased as RSF content increased. Especially the contents of total essential amino acids of Jeolpyon supplemented with RSF(5, 10, 15 and 20%) increased 1.22 to 2.74 times greater than those of the ocntrol. Amylose, which is related to retrogradatin effect on rice products decreased about 0.9 to 4.7% by increasing the soybean flour contents. Mineral contents by jeolpyon containing RSF increased as RSF contents increased.
Effect of Mustard Leaf on Quality and Sensory Characteristics of Kimchi
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 4, 1994, Pages 618~624
The addition of mustard leaf to kimchi making for extanding the optimum edible period was studied. The quality and sensory characteristics of mustard leaf added kimchi were evaluated . The activity, lactic and acetic acid contents of mustard leaf added kimchi showed lower than that of control kimchi but reducing sugar and vitamin C contents was higher. The duration of optimum edible periods of mustard leaf added kimchi lasted one more weak. While the optimum pH of kimchi for eating lasted, the sensory pannel score for sour taste of mustard leaf added kimchi was lower than that of control but the scoreas for savory taste, carbonated taste and hardness were higher . Especially , the sour taste score between two groups were significantly different (p<0.05). Overall quality score for the mustard leaf added kimchi was higher. There was no differences in texture determined by Penetrometer between mustard leaf added kimchi and control kimchi until the fermentation reached the optimal condition for eating . After that period , the degree of degradation of texture was much delayed in mustard leaf added kimchi.
Processing of Dried Products of Ascidian , Halocynthia roretzi
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 4, 1994, Pages 625~633
In this study, processing of dried products of adcidian , Haocynthia roretzi, were investigated, which has been cultured in the south and east coast of Korea in recent years. Raw ascidians were shucked , gutted, soaked and then drained. Seven kinds of dried ascidian meats were prepared : boiled in 5% slat solution for 10 min and hot-air dried (A)-sun dried (B) or hot-air dried (C) after soaking for 1 min in 0.2% NaHSO3 solution , sun dried (D) or hot -air dried (G) after treating for 15 sec in 5% liquid smoke solution, and sun dried (E) or hot -air dried (F) after blanching for 30 sec in boiling 5% salt solution added with 0.2% NaHSO3. The moisture contents, water activity of the products showed little change and VBN gradually increased during storage at 25
. The TBA and POV values of the liquid smoked dried ascidian (product D, G0 were considerably lower than those of others, In fatty acid composition 22 : 6 , 20 : 5 : 16: 0 and 18 : 1 acid were predominant. Conditions adopted in products D and G had a good antioxidative effect on highly unsatuated fatty acids during the storage. The contents of inosine and AMP of products were higher than those of other nucleotide and their related compounds. Judging from the results of chemical experiments and sensory evaluation, the sample A, D and G were most desirable and they could be preserved more than 120 days at room temperature(25
Changes of Physicochemical and Sensory Characteristics of Korean Pickled Cucumber with Different Preparation Methods
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 4, 1994, Pages 634~640
This study was investigate to see the effects of preparation methods on the physicochemical and sensory characteristics of cucumber preserved with salt. The preparation methods were brining the cucumbers in 10 % NaCl solution (boiled, method A), 205 NaCl solution (boiled, method B) an d20 % NaCl solution (cool to
after boiling, method C). The cucumber preserved with boiled solution and high salt concentration showed slow fermentation rate. The rate of salt penetration during brining of cucumber preserved with salt increased. The green value of cucumber preserved with salt by method B was lower than by method A and C. The cutting force of cucumber preserved with walt measured by texture analyzer showed a rapid increasing rate during initial brining periods. As a result of the sensory evaluation for cucumber preserved with salt, there were significant differences in most of characteristics between the samples at 5% level. The cucumber preserved with salt in boiled 10% NaCl solution (method A) showed the highest scores in most of the characteristics.
Effect of Temperature on Color and Color-Preference of Industry -Produced Kochujang during Storage
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 4, 1994, Pages 641~646
changes in HMF content, capsanthin content, Hunter tirstimulus values, color-preference, and pruchasing intent were investigated during storage of industry-produced kochujang packed with polyethylene and nylon complex film at 13, 27 and 37
. HMF content, which was very low at initial , did not showed significant increase during storage at 13
for 180 days, but the accumulation of HMF was accelerated by higher temperature. Capsanthin content decreased more rapidly at higher temperature . L values decreased up to 60 days of storage and the storage temperature had little influence on the rate . But, after 60 days, L value decreased more slowly at 13 than at 27 and 37
, a and b values showed linear decrease at 37
, but increase in a and b values at 13 and 27
during early storage was followed by decrease. ΔE decreased more rapidly at higher temperature . Color-preference and purchasing-intent for kochujang decreased during storage at 27 and 37
, but did not show significant changes during storage at 13
for 180 days. L, and ΔE values of kochujang stored at 37 and 27Δ showed positive correlation with color-preference, but Hunter tristimulus values of Kochujang stored at 13
did not show not any significant correlation with color preference.
Studies on the Composition of Lipid , Amino acid and Dietary Fiber from Functional Food Source -Platycodi radix , Perilla Seed , Evening Primrose Seed and Aloe Vera-
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 4, 1994, Pages 647~653
This study was conducted to investigate the contents of dietary fiber (DF), compositions of fatty acids in lipid fraction and amino acids in salt-soluble protein from the functional food source such as Platycodi radix, perilla seed, evening primrose seed and aloe vera. The contents of dietary fiber, neutral detergent fiber (N.D.F) , acid detergent fiber( A.D.F) . kignin, hemicellulose an dcellulose in evening primorse seed were higher than those of other samples, except the content of cellulose .The ration of polyunsaturated /saturated (P/S) fatty acid in total lipids was 6.31 in perilla seed, which was higher than those of other samples. The content of linolenic acid (n-3) in perilla seed was 55.47%. The content of linoleic acid (n-6) in evening primrose seed was 71.88% , which was higher than those of other samples. The fatty acid composition in neutral lipids were the same as those of total lipids. The PUFA contents of fatty acid in glycolipids were 61.76% in perilla seed. And also, the ratio of n-6/n-3 in evening primrose seed was 15.19. The fatty acid compositions in phospholipids were the sameas those of glycolipids. The contents of PUFA in Platycodi radix were 62.96% . The essential amino acid contents of salt-soluble protein were 47 mole % in Platycodi radix , which was slightly higher than those other samples. The ration of essential amino acid /nonessential amino acid (E/N) was 0.9 and 0.66 in Platycodi radix and aloe vera, respectively.
Relationship between Physical and Chemical Properties of Frying Vegetable Oils
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 4, 1994, Pages 654~659
To elucidate the relationship between physical and chemical properties of frying vegetable oils, soybean oil and cottonseed oil were heated in air temperatures from
for 60 hours. Acid value, carbonyl value, iodine value, viscosity and content of polymer were remarkably changed as higher heating temperature and/or longer heating time. Correlation coefficient of viscosity to acid value was 0.9843 for soybean oil and 0.9819 for cottonseed oil. In case of viscosity and carbonyl value, viscosity also showed good relationship to carbonyl value as 0.9779 for soybean oil and 0.9797 for cottonseed oil. And correlation coefficient of viscosity to iodine value of soybean oil was 0.9852 and cottonseed oil was 0.9948.
Treatment of Rice-Washing Wastewater by ph Adjustment
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 4, 1994, Pages 660~665
Treatment of rice-washing wastewater was considered under various pH levels and chitosan concentrations. Compared with the control test, addition of chitosan at the various concentrations did not noticeably enhanced turbidity reduction at pH 4 and 5 , but greatly enhanced at above pH 6. However, reduction of turbidity in the wastewater, irrespective of chitosan concentrations, was the greatest at pH 4 and became lower by increasing pH. Suspended solids in the wastewater were the most effectively recovered by pH adjustment of the wastewater to 4 followed by centrifugation, with over 99% reduction in turbidity . Different concentrations of suspended solids in the wastewater and various kinds of acids used for p/H adjustment did not affect turbidity reduction. Increasing storage periods of the wastewater resulted in lower reductions in turbidity.
Investigation of the Cultural Characteristics of High Concentration Ehtanol Resistant Acetobacter sp.
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 4, 1994, Pages 666~670
To increase the yield of acetic acid production, the author developed the bacterial strain which could brow well in high concentration of ehtanol from the seed culture using in conventional vinegar production factory. By attenuation of the isolated strain in the broth media containing 5-10% ethanol, we could get the strain which could grow in the broth medium containing 10% ethanol. This strain was identified and named as Acetobacter sp. FM-10, and it's cultural characteristics were also investigated. The medium containing 10% ethanol, 5% glucose and 1% yest extract was suitable for the acetic acid production with Acetobacter sp. FM-10. Optimum temperature and pH for the growth of Acetobacter sp. FM-10. were
and 5.0, respectively. The acidity of culture medium was reached to 9.0 % after 20 days static cultivation at
Anti-Inflammatory and Analgesic Effects of the Components from Some Edible Plants
Park, Jong Cheol ; Yu, Yeong Beop ; Lee, Jong Ho ; Kim, Nam Jae ;
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 4, 1994, Pages 671~674
The anti-inflammatory and analgesic action of the components isolated from some edible plants carried out. We isolated the quercitrin, compound 3 and o-counmaric acid from Cedrela sinensis, Oenanthe javanica and Artemisia princeps var. Orientalis respectively. O-coumaric acid showed the inhibitory effect on carrageenin-induced edema as well as vascular permeability in mice. And we also found the analgesic activity in all compounds isolated from these plants.
Anti-Inflammatory and Analgesic Effects of the Components from Some Edible Plants
Park, Jong Cheol ; Yu, Yeong Beop ; Lee, Jong Ho ; Kim, Nam Jae ;
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 4, 1994, Pages 672~672
Minerals, HMF and Vitamins of Honey Harvested in Kangwon Area
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 4, 1994, Pages 675~679
Minerals, hydroxymethyfufural (HMF) and vitamins in native bee-honey (NBH) harvested from four different areas of Kangwon, korea were analyzed . Ash content of NBH varied from 0.26 to 0.50 % with the mean and standard deviation values of 0.32
0.17% and those of FBH varied from 0.15 to 0.58%(0.32
0.37) . Among analyzed minerals, the concentration of K,Ca, Mg, Fe and P except Na in NBH were found to be higher than those in FBH. The amounts of K and NA in NBH were 1200-3200ppm(2000
770ppm) and 35-50ppm(38
6ppm), and those in FBH were 1100-3300ppm(1900
1700ppm) and 32-72ppm(49
17ppm), respectively. The mean value of Na to K ratio expressed as Na/Kx10
4 for the NBH and 41
25 for the FBH. HMF levels in NBH were 0.50
0.22mg% which was twice as much as those in FBH. Ascorbic acid and riboflavin in NBH were present at the range of 2.2-4.0mg% and 0.17-0.24mg% , respectively, of which were not significantly different from those obtained from the FBH.
Free Amino Acid, SUgar and Enzyme Activity of Honey Harvested in Kangwon Area
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 4, 1994, Pages 680~685
Total nitrogen content, proline, free amino acids, sugars, invertase and diastase activities in native bee-honey (NBH) and foregin bee-honey (FBH) harvested from our different areas of Kangwon , Korea were determined. The total nitrogen contents of NBH and FBH were 0.077
0.033mg% and 0.055
0.022mg%, respectively. Proline content in NBH was 42
10mg% and waqs found to be much lower than that in FHB. Phenylalanine and proline were major free amino acids both in NBH and FBH . The content of total free amino acid in FBH were twice as much as that in NBH , however isomaltose content in NBH were almost two times more than that in FBH. Other sugars including fructose, glucos , sucrose and maltose were also analyzed. No differences were found between NBH and FBH in invertase activities, but comparing to these of FBH ,lower values of diastase activity in NBH were observed.
Characteristics of Micromiling, Farina Milling, and Cooling Quality of Farina Spaghetti from Kansas Hard Red Winter Wheat
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 4, 1994, Pages 686~697
The hardness of hard red winter (HRW) wheat had an effect on the yield of farina , as it positively correlated with the coarse fraction (over 34W) and negatively correlated with the flour fraction from farina milling. But it did not show any significances on flour milling from the micromilling process. The flour yields was better correlated with the break flour fraction (r=0.730 than with reduction flour (r=0.27). The farina yield was controlled by a fraction over 34W (coarse granule0. Protein was the most important single factor for the quality of cooked farina spaghetti, but not for flour milling or farina milling. On the other hand, hardness was important in the production of farina milling , whereas it did not govern spaghetti cooking quality, Environmental factors affected the quality of cooked spaghetti as much as varieties of HRW wheats. The quality of cooked farina spaghetti generally correlated with the protein in the location composites of wheats. Higher protein content wheats showed better spaghetti cooking quality.
Studies on Antimutagenic and Lipotropic Action of Flavonoids of Buckwheats -Desmutagenic Activity of Buckwheat Leaf Extracts
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 4, 1994, Pages 698~703
In spore rec-assay using B. subtillus H17(rec) and M 45(rec) , the ethanol extract of buckwheat leaves showed antimutagenicity in condition of low concentrations, but its did comutagenicity in condition of high concentrations. In Ames test, the ethanol extract of buckwheat leaves reduced the mtabenicity of N-methyl-N' -nitro-N-nitrosoguaidine (MNNG), benzo (a) pyrene(B(
)P), 2-amino-fluorene(2AF), and 3-amino -1, 4-dime-thyl-5-H-pyrido(4, 3-b) indol(Trp-P-1) in Salmonella typhimurium TA98 and TA100. The ethanol extract was fractionated by hexane, ethylacetate, butanol and water. Among Them hexane fraction showed the highest inhibition rate on the mutagenicity of B(
)P, and so did chloroform fraction on the mutagenicity of MNNG in S. typhimurium Ta98 and TA100. To elucidate the antimutagenic mechanism of the ethanol extract, it was mixed and co-incubated with various metagens, S9 mix, and the bacteria with different experimental orders and different reaction times. The ethanol extract did not affect reversion rate of pre-mutated. S.typhimurium. However, when the ethanol extract was added to the mutagens before their interaction with S.typhimurium , it reduced the mutation rate to 152
18 colonies/plates in case of MNNG, and 135
10 colonies/ plates in case of B(
)P), showing strong desmutagenic activity.
Changes of Secondary, Tertiary Amines and Quarternary Amminium Compounds, and Formation of N-Nitrosamine during Fermentation of Kimchi with Anchovy Sauce
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 4, 1994, Pages 704~710
The changes of secondary and teriary amines, and quanternary ammonium compounds, and the formation of N-nitrosamine during fermentation of Kimchi with anchovy was investigated. Nitrate-N decreased gradually during fermentation, while nitrite-N was in the lower level of detection limit. Secondary amine increased continuously during fermentation, and then increased sharply after 60 days of fermentation. TMA-N show tiny change during fermentation, while TMAO-N slightly decreased. Betaine-N increased remarkably at the beginning of fermentation, and then decreased after 60 days. However, choline-N decreased at the beginning, and then increased after middle stage of fermentation. Creatinine-N show a tiny change during fermentation. N-nitrosamine was detected from a few at the beginning to 45 ug/kg at the end of fermentation.