• Title, Summary, Keyword: malic acid

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Effects of Organic Acids on Textural Properties and Storage Stabilities of Long Life Noodles (유기산의 첨가에 따른 Long Life 면의 조직감과 저장 안정성)

  • Jeong, Jae-Hong
    • Journal of the Korean Society of Food Culture
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    • v.13 no.3
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    • pp.191-196
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    • 1998
  • The influence of organic acid dips on the quality properties, color, cooking quality, textural and sensory properties, and reducing microbial population of LL(Long Life) noodles was studied. The contents of organic acid used were 0.2% based on flour weight and LL noodles were treated by dipping in pH $2.5{\pm}0.1$ for $60{\sim}90sec$. The whiteness of LL noodles treated with dl-malic acid was higher than that of others. The shear extrusion force and hardness of LL noodles treated with dl-malic acid were shown much higher value than those of others except treated with dl-malic acid. acetic acid(=1:1). At cooking quality examination of LL noodles treated with organic acids, weight of cooked LL noodles treated with dl-malic acid was decrease but volume was appeared in vice versa. Extraction amounts of LL noodles treated with dl-malic acid, dl-malic acid : acetic acid(=1:1) during cooking were much smaller than those of others. Total counts of microorganism of LL noodles treated with dl-malic acid,dl-malic acid. acetic acid(=1:1) were disappeared during storage at $30^{\circ}C$ but treated with latic acid, acetic acid were increase during storage. Sensory properties of cooked LL noodles which was treated with dl-malic acid showed quite acceptable.

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Durable Press Finish of Cotton Fabric Using Malic Acid as a Crosslinker

  • Kim, Byung-Hak;Jang, Jinho;Ko, Sohk-Won
    • Fibers and Polymers
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    • v.1 no.2
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    • pp.116-121
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    • 2000
  • It has been considered that malic acid, $\alpha$-hydroky succinic acid, could not form crosslinks in the cellulosic materials unless activated by other polycarboxylic acids such as butanetetracarboxylic acid or citric acid because there are only two carboxylic acids per molecule available fur the formation of one anhydride intermediate. However we found that the dicarboxylic malic acid with sodium hypophosphite catalyst without the addition of other crosslinkers was able to improve wrinkle resistance of cotton up to $294^{\circ}$(dry WRA) and $285^{\circ}$ (wet WRA), which is a measure of crosslinking level in cotton. $^1$H FT-NMR, FT-IR and GPC analysis indicated the in-situ formation of an trimeric $\alpha$, $\beta$-rnalic acid with a composition of 1:3 through the esterification between hydroxyl group and one of carboxylic groups in malic acid during curing. The crosslinking of cotton was attributed to the trimeric $\alpha$, $\beta$-malic acid, a tetracarboxylic acid, which can form two anhydride rings during curing. The influence of crosslinking conditions such as concentrations of malic acid and catalyst, pH of the formulation bath, and curing temperature were investigated in terms of imparted wrinkle resistance and whiteness. The addition of reactive polyurethane resin in the formulation slightly increased the mechanical strength retention of crosslinked fabric coupled with additional increase in wrinkle resistance.

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Degradation of Malic Acid by Issatchenkia orientalis KMBL 5774, an Acidophilic Yeast Strain Isolated from Korean Grape Wine Pomace

  • Seo, Sung-Hee;Rhee, Chang-Ho;Park, Heui-Dong
    • Journal of Microbiology
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    • v.45 no.6
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    • pp.521-527
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    • 2007
  • Several yeast strains degrading malic acid as a sole carbon and energy source were isolated from Korean wine pomace after enrichment culture in the presence of malic acid. Among them, the strain designated as KMBL 5774 showed the highest malic acid degrading ability. It was identified as Issatchenkia orientalis based on its morphological and physiological characteristics as well as the nucleotide sequences of the internal transcribed spacer (ITS) 1-5.8S rDNA-ITS II region. Phylogenetic analysis of the ITS I-5.8S rDNA-ITS II sequences showed that the KMBL 5774 is the closest to I. orientalis zhuan 192. Identity of the sequences of the KMBL 5774 was 99.5% with those of I. orientalis zhuan 192. The optimal pH of the media for the growth and malic acid degradation by the yeast was between 2.0 and 3.0, suggesting that the strain is an acidophile. Under the optimized conditions, the yeast could degrade 95.5% of the malic acid after 24 h of incubation at $30^{\circ}C$ in YNB media containing 2% malic acid as a sole carbon and energy source.

Enhanced Production of Succinic Acid by Metabolically Engineered Escherichia coli with Amplified Activities of Malic Enzyme and Fumarase

  • Hong, Soon-Ho;Lee, Sang-Yup
    • Biotechnology and Bioprocess Engineering:BBE
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    • v.9 no.4
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    • pp.252-255
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    • 2004
  • A pfl ldhA double mutant Escherichia coli strain NZN 111 was used to produce succinic acid by overexpressing the E. coli malic enzyme gene (sfcA). This strain, however, produced a large amount of malic acid as well as succinic acid. After the analyses of the metabolic pathways, the fumB gene encoding the anaerobic fumarase of E. coli was co-amplified to solve the problem of malic acid accumulation. A plasmid, pTrcMLFu, was constructed, which contains an artificial operon (sfcA-fumB) under the control of the inducible trc promoter. From the batch culture of recombinant E. coli NZN 111 harboring pTrcMLFu, 7 g/L of succinic acid was produced from 20 g/L of glucose, with no accumulation of malic acid. From the metabolic flux analysis the strain was found under reducing power limiting conditions by severe reorientation of metabolic fluxes.

Quality Characteristics of Duck Stock by the Addition of Malic Acid (사과산 첨가량에 따른 오리 육수의 품질 특성)

  • Kim, Ki-Bbeum;Kim, Dong-Suk;Song, Jung-Sik;Choi, Soo-Keun
    • Journal of the East Asian Society of Dietary Life
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    • v.21 no.2
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    • pp.263-271
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    • 2011
  • This study was performed to develop duck stock using various nutritional elements in duck bone by the addition of malic acid (0.5%, 1.0%, 1.5% and 2.0%). Moisture contents, b value, and pH were decreased, while the L value, a value, salinity, and sugar contents were increased by increasing the ratio of malic acid. Thirty four types of free amino acid were detected, and the highest individual amino acid content was 1.0%. In a test for different attributes, malic acid content significantly affected properties including color intensity, transparency, acid flavor, savory flavor, acid taste, and savory taste. In the acceptance test, a malic content of 1.0% was preferred for appearance, taste, and overall quality. The optimal malic acid content for maximizing the overall quality of duck stock was 1.0%.

Development of Dipping Solution to Extend a Shelf-life of Fresh-cut Apples (Fresh-cut 사과의 품질 보존성 향상을 위한 침지액의 개발)

  • Kim, Jong-Chan;Kim, Seong-Cheol;Park, Kee-Jai;Jeong, Jin-Woong;Jeong, Seung-Weon
    • Korean Journal of Food Science and Technology
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    • v.38 no.1
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    • pp.35-41
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    • 2006
  • Possible application of hurdle technology extention of shelf-life of fresh-cut apples was investigated by evaluating various hurdle factors known to be effective microbial growth inhibitors and their synergistic effects. Fresh-cut apples treated with chitooligosaccharide or grapefruit seed extract (GSE) showed higher microbial counts than those treated with distilled water during latter half of storage period, and at high concentrations. Citric and malic acids showed similar results, although microbial counts of fresh-cut apples treated with 0.75% or higher concentration of citric acid increased at 4 days of storage at $18^{\circ}C$, indicating malic acid is more effective than all hurdles tested for controlling microbial growth. Using ascorbic acid and calcium chloride as additional hurdles to control browning and softening, minimum and maximum compositions of dipping solution were: 0.25 : 0.5 : 0.25% and 0.75 : 1.0 : 0.75% malic acid: ascorbic acid: calcium chloride, respectively.

Studies on the Induction of Available Mutant of Acetic Acid Bacteria by UV light Irradiation and NTG Treatmeat. -On the Organic Acids Composition of Apple Wine Vinegar- (Acetobacter sp.와 그 변이주를 이용한 식초산 발효에 관한 연구 -사과식초의 유기산 조성에 대하여-)

  • 김찬조;박윤중;이석건;오만진
    • Microbiology and Biotechnology Letters
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    • v.9 no.3
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    • pp.139-143
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    • 1981
  • In order to investigate the changes of organic acid contents during the process of apple vinegar, this experiment was conducted by innoculating apple juice with Sarcharomyces cerevisae, and then the apple vinegar were prepared with Acetobacter. aceti and its mutants obtained by the treatment of ultraviolet light and N-methyl-N-nitro-N'-nitrosoguanidine. The organic acids were analyzed by gas chromatography. The contents of malic acid, citric acid and acetic acid in apple juice were 0.73 %, 0.038 % and 0.067%, malic acid, lactic acid and acetic acid in the apple wine 0.114%, 0.10%, and 0.03%, while acetic acid and malic acid in apple vinegar, 4.3 %, and about 0.05 %, respectively.

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Organic Acids Content of the Selected Korean Apple Cultivars (우리나라 사과 일부 품종의 유기산 함량)

  • Do, Young-Sook;Whang, Hea-Jeung;Ku, Ja-Eel;Yoon, Kwang-Ro
    • Korean Journal of Food Science and Technology
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    • v.37 no.6
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    • pp.922-927
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    • 2005
  • Total and individual organic acid contents of Malus domestica Borkh, cultivars, Tsugaru, Fuji Jonathan (Hong-Ok), and New Jonagold(Sin-Heung) apples, were investigated. Average titratable acidities measured by titration method and total organic acids content determined by HPLC were 241.64-444.52 and 364.23-680.80mg%, respectively. Average total organic acid contents were Jonathan 630.80mg%, New Jonagold 471.04mg%, Fuji 403.80mg%, and Tsugaru 364.23mg%, Contents of DL-malic, citric, fumaric, and quinic acid were 351.98 (Tsugaru)-579.88mg% (Jonathan), 2.14 (Fuji)-12.95mg% (Jonathan), 0.012 (Fuji)-0.060mg% (Jonathan), and 8.91 (Tsugaru)-14.20mg% (Fuji), respectively. Succinic acid was detected only from Jonathan (27.53mg%) and New Jonagold (5.20mg%), while maleic acid was not detected from all cultivars. Ratio of L-malic acid and DL-malic acid contents were 0.98-1.02 in all apple cultivars.

Chemical Characterization of Commercial Vinegars (식초의 종류별 화학성분의 특징)

  • Yoon, Hee-Nam
    • Korean Journal of Food Science and Technology
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    • v.31 no.6
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    • pp.1440-1446
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    • 1999
  • Fourty-two commercial vinegars were analyzed for their non-volatile organic acids, free sugars. amino acids, and volatile compounds. A study was made to characterize commercial vinegars chemically into three kinds of vinegars such as spirit, cider, and brown rice vinegars. Sixteen chemical components were significantly effective for the chemical characterization of commercial vinegars by stepwise discriminant analysis. Those were malic, succinic and lactic acids from the non-volatile organic acids; fructose and glucose from the free sugars; lysine, serine, leucine, valine and alanine from the amino acids; 1-hexanol, acetaldehyde, 3-methyl-1-butanol, 2-methylpropanoic acid, isopropyl butanoate and ethanol from the volatile compounds. Six components including malic acid, lysine, succinic acid, glucose, lactic acid and 1-hexanol were the most significant contributors to the differentiation of commercial vinegars into spirit, cider, and brown rice vinegars. In particular, cider vinegars could be characterized to be abundant in amounts of malic acid and 1-hexanol, whereas brown rice vinegars in amounts of lysine and lactic acid compared to spirit vinegars.

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Changes of Organic Acids, Polyphenols, Pigments and Fiber Concentration with a Different Stalk Position and Grade of Korean Flue-cured Leaf Tobacco

  • Volgger Dietmar;Hwang Keon-Joong
    • Journal of the Korean Society of Tobacco Science
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    • v.26 no.2
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    • pp.186-192
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    • 2004
  • This study was carried out to analyze the organic acids, polyphenols, pigments and fiber materials concentration with a different stalk position and grade of korean leaf tobaccos. Eight kinds of flue-cured leaf tobaccos which were different stalk position and grade were used for this study. Three kinds of major organic acids(citric, malic and oxalic), 2 kinds of polyphenols(chlorogenic acid and rutin), 3 kinds of pigments($\beta$-carotene, chlorophyll-a and chlorophyll-b), and 2 kinds of fiber components(pectin and lignin) were analyzed. All of these chemical components were changed with a different stalk position. When the citric acid, malic acid, $\beta-carotene$, chlorophyll-a, and lignin concentration were low in the middle stalk position and high in both bottom and upper position, oxalic acid and chlorogenic acid show the highest concentration in the middle stalk position. All of these chemical components also changed with a different grade of leaf tobaccos. As the citric acid, malic acid, $\beta-carotene$, chlorophyll-b, and lignin concentration decreased as the grade ascended, the oxalic acid and chlorogenic acid concentration increased as the grade ascended. This results assumed that the quality of korean leaf tobacco was directly proportional to oxalic acid and chlorogenic acid concentration but it was inversely proportional to citric acid, malic acid, $\beta-carotene$, chlorophyll-b and lignin concentration.