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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 7, Issue 2 - Dec 1978
Volume 7, Issue 1 - Jun 1978
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Degradation of Nucleotides and Their Related Compounds During the Fermentation of Oyster
Sung, Nak-Ju ;
Journal of the Korean Society of Food Science and Nutrition, volume 7, issue 2, 1978, Pages 1~6
Changes of nucleotides and their related compounds during the fermentation of oyster were analyzed by high speed liquid chromatography. In raw oyster, dominant 5'-UMP was
and the content of uracil, hypoxanthine, 5'-GMP were 5.2, 3.8, 2.8 and
on moisture and salt free base, respectively. The content of cytosine, 2',3'-CMP, 5'-AMP and 2',3'-GMP were lower than
and guanine were detected in trace amount. 5'-UMP, uracil, hypoxanthine, 5'-IMP and 5'-GMP were abundant in both raw sample and fermented products. 5'-UMP and 5'-IMP were decreased slowly while 5'-AMP, 2'3'-CMP, cytosine and guanine were increased during the fermentation, and the increase of 5'-GMP and uracil were fluctuated. The content of hypoxanthine in raw oyster was increased to 3.1, 4.2 and 7.7 times of raw sample after 19, 36 and 68 days of fermentation, respectively.
Fractionation of Soybean Trypsin Inhibitors and Its Heat Stability
Park, Jyung-Rewng ; Choi, Ai-Ryung ;
Journal of the Korean Society of Food Science and Nutrition, volume 7, issue 2, 1978, Pages 7~12
This experiment was conducted to fractionate the trypsin inhibitors and its heat stability of five varieties of soybean. It was observed that water extractable protein of all varieties used was fractionated into three peaks and the second peak seemed to show trypsin inhibitor activity. (TIA). The trypsin inhibitors were fractionated into four fractions-FI, FII, FIII and FIV. FIII showed the highest TIA in Suwon No. 81, Suwon No. 82 and Suwon No. 83 In the case of Kyungnam No. 3 and Suwon No. 62, the highest activity was found in FIV. When trypsin inbibitors fractionated in boiling water-bath for 20 min, the FIV showed the highest heat stability and FI was found to be the weakest.
A Study on the Korean Beverage 4. A Study on the Organoleptic Test of the Korean Beverage Related to Lim won sib yuk gi-
Oh, Sung-Hi ;
Journal of the Korean Society of Food Science and Nutrition, volume 7, issue 2, 1978, Pages 13~19
Limwonsibyukgi says that there are fifty-one kinds of beverage easily and cheaply to be made. Through the organoleptic test, I found that eleven kinds of beverages were valuable to develope and specialy yugijang was considered to be superior to coffee. In view of this, the developement of the korean native beverage is advisable in stead of coffee, in that we can recover the soul of our fore fathers and decrease the waste of foreign exchange.
The Taste Compounds of Fermented Ordinary Korean Soysauce Part 3. On the Changes of Sugars in the Process of the Soysauce Preparation
Kim, Jong-Kyu ; Kang, Dae-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 7, issue 2, 1978, Pages 21~24
Fermented ordinary Korean soysauce has been one of the most favored seasonings in Korea. The change of free sugars as taste components during the fermentation were analyzed. The results obtained are summarized as follows. 1. Such free sugars as xylose, arabinose, glucose and galactose were detected in Korean ordinary soysauce during the fermentation and galactose was found to be most abundant free sugars. 2. The content of these free sugars in soysauce were increased until 20-40days of fermentation and then decreased rapidly. But slight increase was observed after 80 days of fermentation. 3. It is estimated that galactose plays most important role as sweet taste component in Korean ordinary soysauce.
The Taste Compounds of Fermented Ordinary Korean Soysauce -Part 4. On the Changes of Nonvolative Amines in the Process of the Soysauce Preparation-
Kim, Jong-Kyu ; Kang, Dae-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 7, issue 2, 1978, Pages 25~28
Nonvolatile amines in fermented ordinary Korean soysauce were separated and quantitated. 1. Tyramine and histamine were detected as nonvolatile amines. Both of them were increased during the fermentation in the soysauce prepared with 22.0% of salt concentration but histamine only was increased in the soysauce with 28.5% salt concentration. Rapid increase of histamine was observed after 80days of fermentation. 2. Two unidentified spots in paper chromatogram which were positive to Sakaguchi reagents were detected. 3. The amounts of tyramine and histamine in fermented ordinary Korean soysauce were much lower than those in Japanese style soysauce.
Influence of Lipids on Blood Cholesterol Level of Chicks and Ducks
Chung, Yung-Tai ; Nam, Hyun-Keun ;
Journal of the Korean Society of Food Science and Nutrition, volume 7, issue 2, 1978, Pages 29~34
It was conducted to find out that the influence of lipids on blood cholesterol level of chicks and ducks. In this experiments, a comparative study was carried out using chicks and ducks divided into four groups with various diet for the period of four weeks. The results were as follows: 1. The mean value of hematocrit was significantly lower for the chicks fed sesame oil and soybean oil than the chicks fed duck meat. The value of hematocrit was higher for the ducks fed sesame oil, soybean oil and duck meat than for the control group. 2. Blood glucose level was higher for the ducks group than the chicks group. It was lower blood glucose level for the chicks and ducks fed duck meat than any other groups. 3. Blood cholesterol level was lower for the chicks fed sesame oil, soybean oil, and duck meat than for those fed the basal diet(control group). In the ducks group, blood cholesterol level was high. But in the liver organ, it was lower blood cholesterol level for the chicks and ducks fed sesame oil, soybean oil and duck meat, respectively than for those fed the basal diet(control group). 4. Phospholipid of the chicks which were control groups was lower value than for those fed sesame oil and duck meat fed, the value of phospholipid was higher value.
Study on Food Scientific Value of Korean Comfrey
Suh, Myung-Ja ;
Journal of the Korean Society of Food Science and Nutrition, volume 7, issue 2, 1978, Pages 35~42
General components of comfrey collected during the period of July-September 1978 in Pusan area were investigated with a view to determine its possible value as a foodstuff by means of titrimetry, chromometric analysis and fluorometric analysis. As a result, the following data were obtained. 1) The contents of moisture, crude lipid, crude protein and carbohydrates of the comfrey were similar to those of other green vegetables such as spinach, crowndaisy, lettuce, leek and mallow. 2) The inorganic Ca, P and Fe of the comfrey were fairly greater in contents than those of other green vegetables. Compared with spinach, for instance, there were 4 times as much Ca and about 2 times as much Fe in it, respectively. 3) The contents of vitamins of the comfrey were also found in an amount much greater than those of other green vegetables. V-A of the comfrey, for instance, were 6 times greater in content than that of lettuce, and about 2 times greater than that of crowndaisy, leek and mallow, respectively. It also showed a greater content of V-A than even that of spinach, known as a vegetable most rich in V-A. V-B of the comfrey showed a little lower level of content than that of spinach but showed about the same level of content as that of leek and lettuce. V-B of the comfrey was 6 to 8 times greater in content than that of lettuce and leek. The content of niacin of the comfrey was also found much greater than those of other foodttuffs. V-C of the comfrey compared 3.5 times greater with that of lettuce, 2 times greater with that of mallow, and generally a higher level with those of other green vegetables. The above findings seem to firmly establish the food scientific value of the comfrey. Furthermore, the vegetable is very prolific and grows easily. If the general public is made aware of these facts, the vegetable is thought to contribute not a little to their dietary life as a nutritious foodstuff.
Formation of Secondary Products by Plant Cell Culture -I. Conditions of Callus Formation for Capsium annuum L. Fruit-
Choi, Bong-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 7, issue 2, 1978, Pages 43~46
In order to culture the placenta of Capsicum annuum L. in synthetic medium, the experiment was initiated to find out the proper medium for callus formation and growth rate. Linsmaier and Skoog RM 1964 media was more effective than Murashige and Skoog or white media. The addition of 2,
into Linsmaier and Skoog RM 1964 media was very effective in callus formation. The growth rate was the most rapid from 2 weeks to 3 weeks after inoculation, and then it showed slow rate.