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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 31, Issue 6 - Dec 2002
Volume 31, Issue 5 - Oct 2002
Volume 31, Issue 4 - Aug 2002
Volume 31, Issue 3 - Jun 2002
Volume 31, Issue 2 - Apr 2002
Volume 31, Issue 1 - Feb 2002
Selecting the target year
The analysis of Nutrients in Artemisia capillaris Thunberg
Lee, Hyoung-Ja ; Hwang, Eun-Hee ; Yu, Hyeen-Hee ; Song, In-Sang ; Kim, Chang-Min ; Kim, Myung-Chul ; Hong, Jin-Hwan ; Kim, Dong-Sul ; Han, Sang-Bae ; Kang, Kil-Jin ; Lee, Eun-Ju ; Chung, Hyung-Wook ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 3, 2002, Pages 361~366
DOI : 10.3746/jkfn.2002.31.3.361
A. capillaris Thunberg is often used as a medicinal herb. This analysis on A. capillaris Thunberg, showing its natural ingredients and nutritive elements, is to provide a better understanding of its content and help find more various ways of use. The ingredients of A. capillaris Thunberg are as follows : 14.12% of crude protein, 4.80% of crude lipid, 2.30% of crude ash, 8.10% of crude fiber, and the rest of the ingredients are vitamins and minerals. Minerals are 3295.02 mg% of K, 2787.01 mg% of P, 1436.01 mg% of Ca, 172.32 mg% of Mg, 21.23 mg% of Fe, 18.02 mg% of Mn, 8.11 mg% of Na, 1.24 mg% of Cu, and 0.002 mg% of Sn, and vitamins are 18602.00 ug% of
-carotene and 5.82 mg% of ascorbic acid. Fatty acids in A. capillaris Thunberg are of 23.86% of oleic acids (C18:1), 46.67% of saturated fatty acids, 33.40% of monousaturated fatty acids, and 19.83% of polyunsaturated fatty acids. Oleic acid (C18:1) is the most abundant fatty acid in A. capillaris Thunberg. P/S is 0.24. A. capillaris Thunberg contains about 20 kinds of amino acid. The total amount of amino acids is 1345.29 mg%, which can be divided into 79.95% of amino acids and 13.11% of essential amino acids. This 79.95% of amino acids consist of proline, tyrosine, asparagines, glutamic acid, and valine with amount of 438.58mg%, 310.20mg%, 120.30mg%, 118.66mg%, and 88.02mg% respectively. The essential amino acid is 176.83mg%. It is shown that A. capillaris Thunberg contatins various nutrients such as minerals, vitamins, fatty acids, and amino acids, so A. capillaris Thunberg can be regarded as a highly nutritious food.
Effect of Pretreatment Conditions on Effective Components of Extracts from Safflower (Carthamus tinctorius L.) Seed
Kim, Jun-Han ; Park, Jun-Hong ; Kim, Jong-Kuk ; Lee, Jin-Man ; Moon, Kwang-Deog ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 3, 2002, Pages 367~372
DOI : 10.3746/jkfn.2002.31.3.367
In order to utilize safflower seed effectively as a food material, it was processed at the conditions including roasting temperature/time of 170
/10 min to 210
/30 min, ethanol concentration of 0 to 100% (V/V) and enzyme hydrolysis with
-amylase, amyloglucosidase and cellulase. Safflower seed extracts had the highest soluble solid content at the condition of 60% ethanol concentration, roasting at 190
for 20 min and hydrolysis with amyloglucosidase. Total phenolic compounds increased with the ethanol concentration, showing the highest at the condition of 80% ethanol, roasting at 170
for 30 min and hydrolysis with amyloglucosidase. High level total flavonoid was observed at the condition of 80% ethanol, roasting at 210
for 30 min and hydrolysis with amyloglucosidase. Safflower seed had sucrose as major free sugar as well as xylose and arabinose as minor free sugars. Organic acids in safflower seed included oxalic, citric, magic and fumaric acid. Serotonin I (N-[2-(5-hydroxy-1H-indo-1-3-yl)ethyl]ftrulamide) and serotonin II (N-[2-(5-hydroxy-1H-indol-3yl)ethyl]-p-coumaramide) as antioxidant compounds increased with ethanol concentration, showing the highest revel at 60% ethanol. Acacetin content increased with temperature and roasting time, with a maximum of 69.47 mg% at 210
for 30 min.
Effect of Sea Urchin Shell on Egg Quality
Kim, Kyung-Eun ; Jeong, Yong-Jin ; Kim, Ok-Mi ; Park, Nan-Young ; Lee, Kwang-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 3, 2002, Pages 373~377
DOI : 10.3746/jkfn.2002.31.3.373
We investigated the quality characteristics of eggs produced from laying hens fed with non-supplemented diets (A) and diets supplemented with 3% (B) and 5% (C) of sea urchin shell powder for efficient applications of sea urchin shell. There was no significant difference in the proximate composition. Ca and Fe contents of (B) and (C) groups were higher than those of (A) group. Contents of phosphorus and magnesium, however, showed no significant differences among the groups. (B) and (C) groups had higher in essential amino acid contents than (A) group except tryptophan. Taurine was detected in all groups. Analysis of fatty acid showed that (B) and (C) groups contained more unsaturated fatty acids. The DHA contents of (A), (B) and (C) groups were 0.56%, 0.68% and 0.89%, respectively. These results show that sea urchin shell possesses the potential as supplement of laying hens diets to produce functional eggs.
The Formaion of N-nitrosamine in Soy Sauce, Soybean Paste and Beer under Simulated Gastric Digestion
Kim, Kyung-Ran ; Lee, Soo-Jung ; Shin, Jung-Hye ; Seo, Jong-Kwon ; Shon, Mi-Yae ; Sung, Nak-Ju ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 3, 2002, Pages 378~383
DOI : 10.3746/jkfn.2002.31.3.378
The aim of the study was to analyze N-nitrosamine (NA) and its precursors in serveral fermented foods which were treated with nitrite, thiocyanate and ascorbic acid under simulated gastric digestion. Every analyzed sample contained nitrate, with levels ranging from 0.3 to 1.3 mg/kg, but nitrite was present at very low levels of less than 0.3 mg/kg. And other precursors of amines such as dimethylamine and trimethylamine were detected less than 0.5 mg/kg in every samples. N-nitrosodimethylamine (NDMA) was detected in the levels of <0.5 ∼ 2.7 ug/kg in soy sauce,1.5∼3.1 ug/kg in soybean paste and <0.5∼1.8 ug/kg in beer, while NDMA levels increased by 1.1∼4.5 times in the fermented foods which were digested under simulated gastric conditions.
Effects of Gamma Irradiation and Ascorbic Acid on Reducing N-Nitrosamines in Pork Sausage
Ahn, Hyun-Joo ; Kim, Jae-Hyun ; Jo, Cheor-Un ; Kwon, Jong-Suk ; Song, Hyun-Pa ; Kim, Hee-Yun ; Byun, Myung-Woo ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 3, 2002, Pages 384~388
DOI : 10.3746/jkfn.2002.31.3.384
Gamma irradiation was used to reduce the N-nitrosamines in emulsion-type cooked pork sausage during storage at 4
. The sausage without ascorbate to maximize the N-nitrosamine formation and the sausage with 200 ppm sodium ascorbate were prepared, respectively. The sausages were aerobically or vacuum packaged and irradiated at 0, 5, 10 and 20 kGy. A statistically significant difference was not shown in N-nitrosodimethylamine (NDMA) and N-nitrosopyrrelidine (NPYR) levels in the sausage prepared with sodium ascorbate at 0 week, while the NDMA and NPYR reduction was observed after 4 weeks storage. The NDMA level in the sausage without sodium ascorbate and irradiated at 10 kGy or above reduced in aerobic packaging, while a dose of 20 key was needed in vacuum packaging. The N-nitroscpyrrolidine reduction was shown at 20 and 30 kGy-irradiation. The results indicated that gamma irradiation was effective to reduce N-nitrosamines level in sausage during storage.
Production of Biosurfactant Using Bacillus spp
Hur, Sung-Ho ; Yang, Ji-Seok ; Hong, Jeong-Hwa ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 3, 2002, Pages 389~393
DOI : 10.3746/jkfn.2002.31.3.389
Among the bacterial strains isolated from chungkook-jang, Bacillus subtilis CH-1, Bacills circulans K-1 and Bacillus subtitis (natto) N-1, Bacillus subtitis CH-1 showed the highest productivity of biosufactant. A-medium was selected for the basal medium in the large scale production of biosurfactant, and modified to synthetic medium which containing 2% glucose, 0.3% soy peptone, and mineral salts. The surface tension was reduced to maximal value after 96 hr after fermentation, about the 43% of initial tension. Temperature and initial pH of medium was not critical factor for the biosurfactant production. The yield of crude biosurfactant was 6 g/L under the optimum condition.
Characteristics of High Acidity Producing Acetic Acid Bacteria Isolated from Industrial Vinegar Fermentation
Park, Mi-Hwa ; Lyu, Dong-Kyu ; Ryu, Chung-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 3, 2002, Pages 394~398
DOI : 10.3746/jkfn.2002.31.3.394
Acetic acid bacteria have been isolated from running high-acid vinegar fermentation. The color of the isolated colony was beige-yellowish. Isolated cell was rod-shaped, small, pale, absolutely aerobic and gram-negative. Microscopically the cells appeared as non-motile and non-flagellated, preferentially occuring in pairs. The optimum temperature and pH for culture were 30
and 2.7, respectively. The strain was able to grow in the presence of acetic acid, ethanol and glucose. Ethanol was oxidized to acetic acid which was not oxidized any more. The isolated strain utilized glucose, fructose, maltose, sucrose, mannitol and sorbitol as carbon source. Cellulose formation was not detected on bouillon. The DNA (G +C) content of isolated strain was determined to be 56.2 mol%. The strain isolated from industrial vinegar fermentation was identified as Gluconacetobacter europaeus.
Development of Fermented Isotonic Beverage with Anticariogenic Activity using Bacteriocin-Producing Lactic Acid Bacteria
Jung, Dong-Sun ; Lee, Young-Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 3, 2002, Pages 399~404
DOI : 10.3746/jkfn.2002.31.3.399
The fermented fruit and vegetable mixed broth was prepared by using bacteriocin-producing lactic acid bacteria to evaluate the possibility of developing isotonic beverage with anticariogenic activity. Optimum conditions were also established to produce bacteriocin by a mixed culture system consisting of Lc. lactis and Leu. mesenteroides in a fruit and vegetable mixture. Production of bacteriocin was not observed when both strains were simultaneously innoculated, but pH adjustment of the broth fermented by Leu. mesenteroides to nearneutral pH stimulated the production of bacteriocin by Lc. lactis. The concentration of sodium of the fermented broth was higher than those of commercial products. Color change of the fermented broth was not observed during storage. The fermented broth showed strong inhibitory effect against Streptococcus mutans which is an oral inhabitant with a cariogenic activity. Bacteriocin activity in the fermented broth was retained very stable for 4 weeks at 4
. The results indicated that bacteriocin-producing lactic acid bacteria can be used for the preparation of a Korean style thirst-quenching beverage containing bacteriocin.
Alcohol Fermentation Characteristics of Tapioca Using Raw Starch Enzyme
Jeong, Yong-Jin ; Baek, Chang-Ho ; Woo, Kyoung-Jin ; Woo, Seung-Mi ; Lee, Oh-Seuk ; Ha, Young-Duck ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 3, 2002, Pages 405~410
DOI : 10.3746/jkfn.2002.31.3.405
The optimum conditions of the alcohol fermentation with raw tapioca by simultaneous saccharification and alcohol fermentation (SSAF) were studied using raw starch enzyme. The optimum conditions for maximum alcohol production were 0.5% (w/w) of enzyme content, 250% (v/w) of added water content and 96 hr of fermentation time. The alcohol and reducing sugar contents were 11.7% and 306 mg% after 96 hr fermentation, respectively. During the fermentation pH decreased from 6.2 to 4.2 and total acidity increased from 0.11 to 0.43. Alcohol components were detected such as ethanol, methanol, iso-propanol, n-propylalcohol and iso-butylalcohol, besides acetaldehyde. We could construct raw starch fermentation conditions which was 250% (v/w) of added water content and 0.5% (w/w) of enzyme content. However, yield of raw starch alcohol fermentation was lower than that of steaming alcohol fermentation.
Preparation and Quality Characteristics of Yogurt Added with Saururus chinensis (Lour.) Bail
Lee, In-Seon ; Lee, Syng-Ook ; Kim, Hyun-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 3, 2002, Pages 411~416
DOI : 10.3746/jkfn.2002.31.3.411
Yogurt base was prepared from whole milk and skim milk added with 0.2∼1.0% (w/v) of Saururus chinensis(Lour.) Bail water extract (SCe) and fermented with lactic acid bacterias (the mixed strain of Streptococcas themophilus and Lactobacillus bulgaricus) at 37
for 24 hr. Quality characteristics of the yogurt were evaluated in terms of acid production, number of viable cells, viscosity and sensory property during lactic acid fermentation. The composition of organic acids was also measured by HPLC. Addition of SCe stimulated the growth of lactic acid bacteria and remarkably enhanced the acid production. The viscosity and lactic acid content of yogurt were also increased by addition of SCe. The sensory score of yogurt added with 0.4% of SCe was significantly higher than other groups in taste and overall acceptability The storage abilities of yogurts added with SCe were relatively good at 5
for 15 days.
Changes in Organoleptic and Rheological Properties of Chinese Cabbage with Salting Condition
Lee, Myung-Hee ; Lee, Gee-Dong ; Son, Kwang-Jin ; Yoon, Sung-Ran ; Kim, Jeong-Sook ; Kwon, Joong-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 3, 2002, Pages 417~422
DOI : 10.3746/jkfn.2002.31.3.417
Salting conditions on organoleptic properties and rheology of Chinese cabbage were optimized and monitored by four-dimensional response surface methodology. Experimental conditions were decided in the ranges of salt concentration 8∼12%, salting time 5∼25 hr and salting temperature 5∼15
. The salted Chinese cabbage with experiment design was measured on organoleptic and physical properties. The organoleptic form of the salted Chinese cabbage showed maximum score in 11.28% of salt concentration, 9.75 hr of salting time and 12.81
of salting temperature. The organoleptic taste was maximized in 11.19% of salt concentration, 11.38 hr of salting time and 13.58
of salting temperature. The organoleptic mouth-feel was maximized in 11.24% of salt concentration, 11.71 hr of salting time and 13.57
of salting temperature. The organoleptic palatability was maximized in 11.52% of salt concentration, 12.86 hr of salting time and 13.07
of salting temperature. In rheological properties of salted Chinese cabbage, hardness and chewiness decreased with the increase of salt concentration.
The Quality Characteristics of Kimchi as Affected by the Addition of Xanthan Gum
Park, Woo-Po ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 3, 2002, Pages 423~427
DOI : 10.3746/jkfn.2002.31.3.423
Xanthan gum (XG) was investigated for use as a thickening and stabilizing agent in kimchi during fermentation at 10
. The mixing ratios of XG to salted Chinese cabbage were 0.1, 0.3 and 0.5%. Quality characteristics of kimchi such as pH, titratable acidity, reducing sugar content and microbial loads were measured. pH and reducing sugar content showed abrupt decreases after 5 day lag time until 20 days, while titratable acidity steadily increased during fermentation. The addition with 0.5% XG retarded the change rates of pH and titratable acidity showing the slowest change. Kimchi samples added with 0.1% and 0.3% XG maintained a higher reducing sugar content during the whole fermentation period of 30 days. Microbial loads showed an abrupt increase from 5 to 10 days, and maintained a nearly same load thereafter. Kimchi sample added with 0.3% XG showed better scores in color, aroma and taste.
Effect of Calcium Powder Addition on the Quality Characteristics of Kimchi
Park, Woo-Po ; Park, Kyu-Dong ; Cheong, Yong-Jin ; Lee, In-Seon ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 3, 2002, Pages 428~432
DOI : 10.3746/jkfn.2002.31.3.428
Calcium-enriched powder was investigated for use as an ingredient in kimchi formulation to retard the fermentation rate and to fortify the nutritional quality of kimchi. The calcium powder was added to salted Chinese cabbage in the concentrations of 0.5, 1.0 and 1.5%, and then stored at 10
. Quality characteristics of kimchi such as pH, titratable acidity, reducing sugar content and microbial loads were measured during fermentation. After a lag period of 2 days, pH and reducing sugar abruptly decreased until 10 days, and then attained to stabilized levels, while acidity increased steadily for 20 days. Addition of calcium powder with 1.5% retarded the change rates of pH and acidity, showing the slowest chance and the highest final pH. Kimchi added with calcium powder maintained a higher reducing sugar content during the whole fermentation period of 25 days. Kimchi samples which were added with 0.5% and 1.0% of calcium powder and fermented at 10
for 7 days showed better sensory scores in aroma and taste than the other samples.
The Changes on Total Bacterial Counts and Coliform Counts of Human Milk vs Formula Milk Stored under Cold and Room Temperature Conditions
Lee, Jo-Yoon ; Bae, Hyoung-Churl ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 3, 2002, Pages 433~437
DOI : 10.3746/jkfn.2002.31.3.433
Human milk is normally contaminated with various microorganisms, which seem to produce no ill effects. A contamination of hand-expressed and pump-expressed human milk is a major concern in the collection of storage milk. In this study we compared milks collected by two methods, hand expression and suction breast pump, to quantify differences in the degree of bacterial contamination. Thirty-one samples had been manually expressed. The mean of total bacterial counts was 10,600 CFU/mL (range: 360 ∼59,200 CFU/mL) and coliform counts was 43 CFU/mL (range: 20 ∼ 1,060 CFU/mL) in these samples. Whereas in the 118 breast pump-expressed samples, the mean of total bacterial counts was 20,200 CFU/mL (range: 240 ∼ 492,000 CFU/mL) and coliform counts was 158 CFU/mL (range: 4∼10,600 CFU/mL). There was no bacterial growth when the samples were incubated for 10 days at 4
. We also compared total bacterial growth in colostrum and in matured human milk for 24 hr at 20
. Although bacterial growth had not shown for 24 hr at 20
, but shown slight growth in colostrum and rapidly increase in matured human milk for 24 hr at 30
. The coliform bacteria in all samples, particulary in formula milk, had grown at 20
Development of Low-fat Meat Processing Technology Using Interactions between Meat Proteins and Hydrocolloids- I Optimization of Interactions between Meat Proteins and Hydrocolloids by Model Study
Chin, Koo-Bok ; Chung, Bo-Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 3, 2002, Pages 438~444
DOI : 10.3746/jkfn.2002.31.3.438
Interactions between meat proteins and hydrocolloids in a model system may play an important role for the improvement of textural properties in low-fat sausage mixtures. The objective of this study was to determine gel properties as affected by the type and level of hydrocolloid, various pH values of meat protein-hydrocolloid mixture before cooking, and internal cooking temperatures. The desirable heat-induced gels (HIGs) were formed at least pH values above 6.0. The addition of konjac flour (KF), kappa-carrageenan (CN) and locust bean gum (LBG) to extracted salt soluble proteins (2%) improved the gel strength with increased levels (0.5∼1.5%) and HIGs containing CN had the highest (p<0.05) gel strength. The increase of cooking temperature increased gel strength, depending on pH and type of hydrocolloid. However, the minimun internal cooking temperature to make viscoelastic HIGs was 70
. These results indicated that desirable HIGs were manufactured with each hydrocolloid concentration of 1% and minimum cooking temperature of 70
with pH values higher than 6.0.
Effect of Addition of Chitosan on Improvement for Shelf Life of Bread
Lee, Hyun-Young ; Kim, Seong-Mi ; Kim, Jin-Young ; Youn, Sun-Kyoung ; Choi, Jung-Su ; Park, Sun-Mee ; Ahn, Dong-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 3, 2002, Pages 445~450
DOI : 10.3746/jkfn.2002.31.3.445
This study was performed to evaluate the effect of chitosan addition on shelf life of bread. Four different molecular weights (MW) of chitosan, 1 kDa, 5 kDa, 30 kDa, and 120 kDa were used. The growth of spoilage bacteria was inhibited depending on MW and concentration of chitosan, and most inhibited conditions were 0.1% of 30 kDa and 120 kDa of chitosans. But the growth of yeast and mold showed very weak inhibition. This showed that yeast would grow normaly in the fermentation process of bread. Shelf-life of bread was improved depending on concentration of chitosans at WM 30 kDa and 120 kDa. Antioxidative effect of chitosan was increased with the larger molecular weight and the higher concentration during storage. The preservation of bread by adding chitosan was improved.
Optimization of Steamed Bread Making with Addition of Green Tea Powder Using Response Surface Methodology
Oh, Yu-Kyung ; Kim, Chang-Soon ; Chang, Duk-Joon ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 3, 2002, Pages 451~459
DOI : 10.3746/jkfn.2002.31.3.451
High strength flour (12.5% protein) and low strength flour (10.5% protein)were used to determine optimum formulation far steamed bread added with green tea powder (GTP). The response surface study consisted of the following independent variables : GTP (1.5∼4.5%), mixing time (8∼14 min), fermentation time (30∼50min). Bread Quality attributes measured for total bread score of each combination were loaf volume, spread ratio, surface glossiness, smoothness, grain and texture (firmness, cohesiveness, elasticity and adhesiveness). The required amount of GTP, mixing time and fermentation time for steamed bread made from two kinds of flour were different. GTP could be more added to lower strength flour than higher strength flour without losing bread quality. GTP highly affected the loaf volume, spread ratio, surface smoothness, firmness and total bread score of steamed bread (p<0.001). The results suggested that the functional steamed bread added with GTP having excellent quality can be made from low strength flour using green tea powder 3.2%, mixing time 11 min 8 sec and fermentation time 39 min 55 sec.
Effect of Hot Water Extract Powder from Safflower (Carthamus tinctorius L.) Seed on Quality of Noodle
Kwak, Dong-Yun ; Kim, Jun-Han ; Choi, Myung-Sook ; Shin, Seung-Ryeul ; Moon, Kwang-Deog ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 3, 2002, Pages 460~464
DOI : 10.3746/jkfn.2002.31.3.460
Quality of noodle processed by addition of hot water extract powder from roasted safflower seed (RSHE) was investigated. Proximate compositions of RSHE was 4.70% of moisture, 32.63% of crude Protein, 6.52% of crude fat, 15.62% of crude ash and 40.53% of carbohydrate. There was no significant difference (p<0.05) in hunter`s color value between noodles with and without RSHE. The ‘L’vague of noodle processed by addition of powder from roasted safflower seed (RSP) was very low and significantly different (p<0.05) from other products. With the increase of RSHE addition, the volume and weight of cooked noodles increased (R
Gel-promoting Ability of the Various Gums by the Purified Enzyme
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 3, 2002, Pages 465~468
DOI : 10.3746/jkfn.2002.31.3.465
The galactose/mannose ratio of guar gum, guar gum treated with purified
-galactosidase and locust bean gum were investigated. Gel-promoting property of enzyme-treated guar gum increased when the galactose/mannose ratio was about 1 : 3.2, which was close to the ratio of 1 : 3.3 for locust bean gum. And the ratio was obtained when the guar gum was hydrolyzed by the enzyme for 24 hr. It is clear that enzymatic depletion of galactose from guar gum by sunflower seed
-galactosidase would lead to a significant increase in gelation ability. The mixture of xanthan gum and guar gum, and xanthan gum, guar gum and enzyme-treated copra meal were also investigated in viscosity behavior.
Application of Gamma Irradiation for Prolonging Shelf-Life of Semi-Dried Squid (Todarodes pacificus)
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 3, 2002, Pages 469~474
DOI : 10.3746/jkfn.2002.31.3.469
This study was conducted to investigate the effects of gamma irradiation on the shelf-life extension of semi-dried squid (Todarodes pacificus). Semi-dried squid was stored at 10
after gamma irradiation with doses of 0, 3, 5 and 7 kGy. In microbiological aspects, non-irradiated semi-dried squid was rapidly deteriorated during storage, and molds and yeasts were detected in a selective medium. The total viable cells were reduced with the increase of irradiation dose, and a dose level of 7 kGy was considered optimum and effective dose for the preservation of semi-dried squid. Increase in the content of volatile basic nitrogen was reduced by irradiation treatment depending upon doses. Thiobarbituric acid values were not significantly different in all samples regardless of irradiation. Sensory qualities of irradiated semi-dried squid were acceptable.
Effects of Chitosan Addition on Physical Properties and Crystallization of Poly(3-hydroxybutyric acid) Film
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 3, 2002, Pages 475~481
DOI : 10.3746/jkfn.2002.31.3.475
Blend films of poly(3-hydroxybutyric acid) (PHB) with chitosan were prepared, and their Physical properties and crystallization were investigated. The degree of crystallinity of PHB/chitosan films by X-ray diffraction decreased with increasing chitosan concentration. In the fourier-transformed infrared spectra, carbonyl peak of PHB became lower with increasing the amount of chitosan. The addition of chitosan to PHB film decreased thermal stability and crystallinity of the blend films. The granular sizes of the films were reduced with the addition of chitosan to the film in the microstructural observation by a scanning electron microscope. Mechanical properties, including tensile strength and percent elongation, of the blend films increased with increasing chitosan ratio in the films. For color of the films, L and b values generally decreased with increasing chitosan ratio, but transparency of the films increased.
A Survey on Health Management and Life Habits for the Urban Salaried Workers
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 3, 2002, Pages 482~491
DOI : 10.3746/jkfn.2002.31.3.482
This study was to evaluate health management and life habits of the urban salaried workers. The results showed the followings: There were more men than women who thought their health good (p<0.01). Stomach disease was the highest in the subjects, and the second was liver disease (p<0.001). Of respondents, 10% always exercised in the morning, 26% often, and 63% never. Men took exercise more regularly than women (p<0.001). The kinds of exercises were walk (33%), jogging (25%), physical training (14%), golf (6.4%), rope jumping, and tennis. Men ate healthy drug more than womon. Most of men thought that sports were the best for health management. Women considered that baying regular habits was the best for control of her health. The smoking rate of respondents was 41%, and the rate in Chinju showed higher than the other area (p<0.001). Man smokers were more than women (p<0.001). Drinking rate of respondents was 78%. Men enjoyed soju, while women liked beer (p<0.001)
A Study on the Relationship between the Use Behaviors, Demographics, and Restaurant Selection Attributes
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 3, 2002, Pages 492~499
DOI : 10.3746/jkfn.2002.31.3.492
The objective of this study is to identify the attribute factors for fast food selection according to their characteristics of the use behaviors and demographics. The results of these findings suggest the attribute factors for selection were classified into ten : physical service, cleanliness/promptness, human service, convenience/promotion, accessibility, menu variety, food quality, service for child and parking, added service, and comfortness. “Cleanliness” and “good taste” were considered as determining factors in selecting a fast food restaurant. According to the consumer`s use behaviors and demographics, attribute factors for fast food selection were significantly different. Therefore, the marketers and managers on the fast food industry should develop their own appropriate marketing strategies and implement effective targeting, positioning, and promotional strategies.
Effects of Dandelion on Oxygen Free Radical Generating and Scavenging System of Brain in Streptozotocin-Induced Diabetic Rats
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 3, 2002, Pages 500~505
DOI : 10.3746/jkfn.2002.31.3.500
Many studies have shown that hyperglycemia leads to an increase of lipid peroxidation in diabetic patients and animals, reflecting a rise reactive oxygen species production. It is increasingly recognized that brain is another site of diabetic organ damage. Accordingly, this study was to investigate the effect of dandelion on oxygen free radical generating and scavenging system of brain in streptozotocin (STZ)-induced diabetic rats. Male Wistar rats were divided into diabetic (control) and diabetic-dandelion supplemented groups. Dandelion was supplemented for 4 weeks with dandelion leaf and root powder (DLP, DRP) or dandelion leaf and root water extract (DLW, DRW) based on 11.4 g of raw dandelion/kg diet. Diabetes was induced by single injection STZ (55 mg/kg B.W., i.p.)in a citrate buffer. Oxygen free radical generating enzymes, cytochrome P-450, amino-pyrine N-demethylase, aniline hydroxylase and xanthine oxidase, were lowered in dandelion supplemented-groups compared to the control group. Superoxide dismutase, catalase and gluthathione peroxidase activities of brain were also lower in dandelion leaf and root supplemented-group than in the control group, whereas glutathione S-transferase activity and gluthathione content were increased in dandelion supplemented-groups compared to the control group. With regard to the lipid peroxidation products, the malondialdehyde content of brain was lower in dandelion supplemented groups. Therefore, it could be suggested that powder and water extract of dandelion leaf or root are beneficial in preventing diabetic complication from lipid peroxidation and free radical in brain of diabetic rat brain.
Enhancement of Antioxidation Effect of Platycodon grandiflorum with Vitamin C on the DLPC Liposomes
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 3, 2002, Pages 506~510
DOI : 10.3746/jkfn.2002.31.3.506
The effect of antioxidant activity of Platycodon grandiflorum (PG) on the liposomal phospholipid membrane was investigated by spectrophotometry. Membrane oxidation causes damage to the membrane fluidity and permeability. It brings further destruction to the sustenance of biological homeostasis. In addition, it is related to several diseases, aging and carcinogenesis. The sample PG was extracted and fractionated to five different types; butanol (PGMB), ethylacetate (PGMEA), ethylether (PGMEE), hexane (PGMH) and methanol (PGMM). The oxidation indices of PGMEA and PGMEE fractions in oxidized dilinoleoylphosphatidylcholine (DLPC) liposomes had stronger antioxidant activities than that of
-tocopherol and were similar to antioxidant activities compared with butylated hydroxy toluene (BHT), a well-known potent antioxidant, in oxidized DLPC liposomes. The oxidation indices of PGMM extract, PGMB and PGMH fractions exhibited weak antioxidant activity compared with
-tocopherol in oxidized DLPC liposomes. The oxidation indiex of PGMEE fractions added with vitamin C showed even strong antioxidant activity in the oxidized DLPC liposomes. The oxidation activity of BHT with vitamin C also proved to be stronger than BHT without vitamin C. Therefore vitamin C evidently helps to improve the effect of antioxidant in DLPC liposomes. These results indicate that potentially bioactive substances in PGMEE fraction has a function as potent antioxidant against phospholipid membrane oxidation.
Effect of Extract from Paeoniae radix on Rabbit Platelets
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 3, 2002, Pages 511~515
DOI : 10.3746/jkfn.2002.31.3.511
Paeoniae radix has been considered as one of the most important crude drugs used in traditional oriental medicine and has been employed as a circulatory tonic in care of weakness, night sweats, and lumbar pain, etc. Platelet activation plays an important role in thrombosis and haemostasis. Active compounds for the inhibition of platelet activation from Paeoniae radix were extracted and fractionated into five fractions. Its fraction two and three of ethyl acetate extract inhibited the aggregation of washed rabbit platelets induced by collagen. Two active compounds, bezoyloxypaeoniflorin and paeoniflorin, were isolated from fraction two and three by silica gel column and high performance liquid chromatography. The chemical structures were determined by comparison of their proton and carbon nuclear magnetic resonance spectra. Benzoyloxypaeoniflorin showed strong inhibition at the concentration of 100 ug/mL against collagen-induced washed rabbit platelets aggregation. It is suggested that Paeoniae radix has become food material to prevent a cardiovascular disease.
Hepatoprotective Effects of Semisulcospira libertina and Garlic on the Liver Damage Induced by Carbon Tetrachloride in Rats
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 3, 2002, Pages 516~520
DOI : 10.3746/jkfn.2002.31.3.516
This study was designed to investigate the hepatoprotective effects of Semisulcospira libertina and garlic on the acute hepatotoxicity induced by carbon tetrachloride (CCl
) of rats. Male Sprague-Dawley rats weighing 200∼220g were pretreated with dehydrated powder of Semisulcospira libertina (2.1 g/kg, po; SL) and dehydrated powder mixture of Semisulcospira libertina and garlic (3g/kg, 7:3 ratio, po; SG) once daily for 3 consecutive days, and then given a single dose of CCl
(1g/kg in 5ml/kg corn oil, po) and liver function was determined 24 hrs later. Liver damage was assessed by quantitating activities of serum alanine aminotransferase (ALT), aspartate aminotransferase (AST), sorbitol dehydrogenase (SDH) and alkaline phosphatase (ALP) as well as by histopathological examination. Pretreatments with SL and SG significantly decleased CCl
-elevated ALT (48% and 61% respectively), AST (32% and 47%) and SDH (51% and 76%), but had no effect on ALP. SL and SG had revealed hepatoprotective effects against CCl
-induced histopathological changes such as severe necrosis, inflammatory cell infiltration and congestion in the central gene of hepatic lobule. These findings demonstrate that SL and SG may haute the hepatoprotective effect on CCl
-induced liver damage.
Cytotoxic and Apoptotic Effects of Soybean and Brown Rice Extracts on Hormone Dependent/lndependent Breast Cancer Cell Lines
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 3, 2002, Pages 521~526
DOI : 10.3746/jkfn.2002.31.3.521
A number of experimental and epidemiological studies have implicated that antiestrogenic effects of estrogen-like compounds in legumes and plant seeds are responsible for lowering breast cancer risk in human. However, few studies have been conducted to illustrate the possible chemopreventive effects of Korean traditional food materials. This study was performed to determine the cytotoxic and apoptotic effects of yellow soybeans, black soybeans and brown rice extracts on hormone-dependent and hormone-independent human breast cancer cells. Methanol-or acetone-soluble fractions of soybeans or brown rice were incubated with hormone-dependent cells (MCF-7) or hormone-independent cells (MDA-MB-231). Cell cytotoxicity was measured by MTT assay at 24, 48 and 72 hrs of incubation. Apoptotic effects of these extracts toward breast cancer cells were also determined at 48 hrs of incubation by measuring DNA fragmentation. Results indicated that the acetone-soluble fraction of brown rice exerted strongest cytotoxic effect on MCF-7 ceIls, although other fractions also reduced the number of viable MCF-7 cells after 48 hrs of incubation. Both acetone and methanol soluble fractions of all samples exerted a significant cytotoxicity towards MDA-MB-231 cells after 24 hrs of incubation, and acetone and methanol soluble fractions of brown rice were especially effective in these cells. At 48 hrs of incubation, methanol fractions of all three samples induced apopotosis of MDA-MB-231 cells. These results indicate methaol or acetone soluble fractions of yellow soybeans, black soybeans and brown rice induce cytotoxicity in both hormone-dependent and hormone-independent breast cancer cells. Therefore, possible mechanisms of cell cytotoxicity do not necessarily include antiestrogenic effects of soybean or brown rice extract. A possible anticarcinogenic effect of brown rice methanol-soluble fraction may mediated through their apoptotic effect. Further studies are requried to elucidate responsible compounds and mechanisms involved in observed anticarcinogenesis.
Study of Macrophage Stimulating Activity of the Polysaccharide Isolated from Leaves of Carthamus tinctorius L.
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 3, 2002, Pages 527~533
DOI : 10.3746/jkfn.2002.31.3.527
In the screening of Korean traditional tea sources for the cellular lysosomal enzyme activity of peritoneal macrophage from mice, CT-0, a cold-water extract from Carthamus tinctorius L., showed the highest macro-phage-stimulating activity. CT-1-IIa-2-1, a purified macrophage-stimulation polysaccharide was obtained by a series of purification steps such as anion exchage chromatography with DEAE-Toyopearl 650M, gel permeation chromatography with Sepharose CL-6B, Sephacryl S-200, and HPLC with Superdex G-75. The molecular weight of homogeneous purified polysaccharide was estimated about 68 kDa. CT-1-IIa-2-1 consisted of xylose 27.44%, arabinose 16.14%, mannose 15.92% and glucose 14.47%. To measure acute toxicity, dose of 50, 100, 500, and 1000 mg/kg were intraperitoneally injected to ICR mice. The LD
50/ was about 397 mg/kg.
Antimicrobial Activities of Scutellariae Radix Extract against Vibrio parahaemolyticus
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 3, 2002, Pages 534~538
DOI : 10.3746/jkfn.2002.31.3.534
To investigate the antimicrobial effects of Scutellariae Radix extract against Vibrio parahaemolyticus from food samples, Vibrio parahaemolyticus strains isolated from Tapes philippinarum were examined for their sensitivity to Scutellariae Radix extract. Total 66 Vibrio parahaemolyticus strains were isolated from Tapes philippinarm 72 samples (91.7%). The serotypes of isolated Vibrio parahemolytics were K-I group 7 strains (10.6%), K-IV group 5 strains (7.6%), K-II group 2 strains (3.0%), K-V group 2 strains (3.0%), K-VII group 2 strains (3.0%), K-VI group 1 strains (1.5%), K-VIII group 1 strains (1.5%) and antisera UT K-group 46 strains (69.7%) on antisera agglutination test, but K-III group and K-IX group strains were not found. The growth curves of isolates showed lag phase, logarithmic phase, stationary phase and death phase as typical sigmoid curve on the shellfish samples. After 6 hours, the group containing Scutellariae Radix extract differs from the control on shellfish samples in the growth inhibition curves, and Vibrio parahaemolyticus were inhibited in more than 1000 ppm Scutellariae Radix extract. The morphological changes were observed by transmission electron microscope and the microbial cells membrane was destroyed by Scutellariae Radix extract.
Chemical Composition of Rose Petals (Rosa hybrida L.) As A Food Material
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 3, 2002, Pages 539~542
DOI : 10.3746/jkfn.2002.31.3.539
To evaluate a flower of rose, Rosa hybrids L. as a new food material, its chemical composition was analysed. The contents of crude protein, crude fat, crude ash and crude fiber in rose petals were 16.3, 2.9, 5.4, 16.1% on dry basis, respectively. Free sugars showed 74.3 mg/g of fructose, 49.6 mg/g of glucose and 16.6 mg/g of xylose. The contents of
-carotene and ascorbic acid were 205.2 ug/100 g and 129.5 mg/100 g, respectively. The major minerals of rose petals were K, P, Mg, Ca, Na and Fe, and among them K was the most abundant as 1,981.7 mg/100 g. The major amino acids were aspartic acid as 4,007.3 mg/100 g, glutamic acid as 1,114.8 mg/100 g, lysine as 672.6 mg/100 g and leucine as 661.0 mg/100 g. Fatty acids were mainly unsaturated fatty acids as 76.3%.
Analysis of Volatile Organic Compounds in Kinnchi Absorbed in SPME by GC-AED and GC-MSD
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 3, 2002, Pages 543~545
DOI : 10.3746/jkfn.2002.31.3.543
The volatile compounds in kimchi adsorbed with solid phase microextraction (SPM) were analyzed by using a gas chromatograph-atomic emission detector (GC-AED) and a gas chromatograph-mass spectrometer (GC-MSD). The volatile compounds were effectively adsorbed in SPME. Twenty five compounds such as dimethyl-sulfide were identified by GC-MSD and some of these were further confirmed to contain a sulfur and a nitrogen by GC-AED.