Showing papers in "Applied Biological Chemistry in 1980"

The taste components of ordinary Korean soy sauce.

Abstract: Soysauce was made in the salt concentrations of 22.0% and 28.5%, and the changing aspects in nucleotides and their related compounds, free amino acids, free sugars and non-volatile amines which are related to the taste components during the fermentation process with a view to examining the taste components in the ordinary Korean soysauce were studied. And then artificial soysauce was prepared by applying the values derived from the analysis and measurement, and its sensory evaluation was performed. As the result of the sensory evaluation of artificial soysauce prepared according to the value of components analyzed from soysauce which had been fermented for fourty days in the salt concentration of 22.0%, it has been found that artificial soysauce was similar in taste to ordinary Korean soysauce. So, the following facts have been found: glutamic acid and aspartic acid have MSG-like taste, and IMP has a synergistic effect with these acids, which play great roles in ordinary Korean soysauce; both free sugars such as galactose and amino acids such as glycine, alanine and lysine have sweet taste; both amines such as tyramine and histamine, and amino acids such as valine, leucine, isoleucine, and phenylalanine have bitter taste; these components, combined with saline taste of salt and sour taste of organic acids, are assumed to form the unique taste in the ordinary Korean soysauce.

Changes in Nitrogen Compounds and Nutritional Evaluation of Soybean Sprout - Part I. Changes in Nitrogen Compounds in Soybean Sprout during Culture -

Abstract: For the assessment of soybean sprouts as a protein food, the sprouts were grown at with watering four times a day. Change of various nitrogen fractions was investigated both in cotyledon and axis at various growing stages. Total nitrogen content was gradually increased in axis but decreased in cotyledon with growth. Nitrogen loss per sprout was increased from 4.1% at to 14% at during 8 days growth. Water insoluble protein nitrogen tends to increase slightly in cotyledon and greatly in axis. At high temperature it decreased in cotyledon and increased remarkably in axis. Water soluble protein nitrogen decreased greatly in cotyledon but increased in axis. Water soluble non-protein nitrogen considerably increased with growth, especially in axis and in the high temperature.

The Relationship between the Storage Humidity and the Sorption Rate of Red-Pepper Powder

Abstract: The sorption characteristics of red pepper powder were analyzed in respect to its storing humidities and the types of powder product. The sorption rate of the powder was affected by the humidity values under which it was stored. At low relative humidity values below 70% RH the sorption equilibrium was easily attained, but at the higher humidity over 75% RH the equilibrium state was not reached even after a long period of storage. From the estimation of the sorption rate at arbitrary humidity an empirical equation was obtained; In , where w is moisture content(%) absorbed, t is time (hour) and n and c are empirical constants which were determined from empirical data. Particle sizes and drying methods of red pepper showed little effect on the sorption behavior.

Heavy Metal Contents in Dfferent Bran Layers of Rice

Abstract: Contents of heavy metals in various bran layers of rice collected from Kyeong Nam province in 1978, were determined The components of crude prote in, crude fat, crude cellulose, and ash in all the rice samples were found to be most concentrated in the rice of each layer of brown, 70% polished, and 90% polished, but the contents of crude protein (922%), crude fat (116%), crude cellulose (101%), and ash (038%) in polished rice decreased rapidly On the other hand, the amounts of nitrogenfree extract in the rice were showed increasingly toward the inner layer and those of polished rice were 7554% The contents of lead, zinc, nickel, cadmium, and arsenic in bran layer of rice decreased in order of that of 90% polished, 70% polished, brown, and polished rice Their amounts in polished rice were lead, ; zinc, ; nickel, trace-1776ppm; cadmium, trace-0039ppm; arsenic, ND-0170ppm It was shown that copper was more concentrated in the layer of 90% polished rice , and iron more in brown rice than in any other portion, whereas mercury , chromium , and manganese were much contained in the layer of 70% polished rice Their amounts in polished rice were copper, ; iron, ; mercury, ; chromium, ND-1520ppm; and manganese,

High Performance Liquid Chromatographic Isolation of Ginsenoside $-Rf,\;-Rg_2\;and\;-Rh_1$

Abstract: The minor components of were isolated from Panax ginseng CA Meyer by preparative, semi-preparative and analtical high performance liquid chromatography The rapid method developed in this work was proved to be very effective in separation and isolation of these minor ginsenosides A further isolation was achieved by using the recycling technique

Degradation of the herbicide TOK (2,4-dichloro-4'-nitro diphenyl ether) in soil.

Abstract: TOK (2,4-Dichlolo-4'-nitrodiphenyl ether) was applied to two Korean soils possessing different physico-chemical properties at a certain concentration and incubated for a certain time under flooded conditions. The metabolites and the soil microorganisms involved in the degradation of TOK are studied. Chong Ju and Chung Ju soils treated with TOK at a concentration of 500 ppm and incubated for two, four, and six months at yielded 4-chloro-4'-amino diphenyl ether, 2, 4-dichloro-4'-amino diphenyl ether(amino-TOK), N-[4'-(4-chloro-phenoxy)] phenyl acetamide, and N-[4'-(4-chloro-phenoxy)] phenyl formamide as the major metabolites. TOK underwent the reduction of nitrogroup to amino group, dechlorination, acetylation, and formylation. No cleavage at the ether linkage was recognized. TOK was more readily degraded in Chung Ju soil which is characterized by the higher pH (PH 6.43), clay loam in textural class, and the higher cation exchange capacity. The toxicity of TOK as a possible environmental contaminant is expected to be considerably reduced as a result of the above degradation Twelve strains of soil bacteria were isolated from the TOK-treated Chong Ju and Chung Ju soils. As a result of the incubation of TOK in pure cultures of the isolates, T-1-1 strain isolated from Chong Ju soil had almost no degradability, whereas T-2-3 strain turned out to be the most potent. The degradation of TOK by the isolates constituted mostly the reduction of the nitro group to amino group. The citrate buffer extract of Chung Ju soil reduced TOK more readily to amino-TOK than that of Chong Ju soil.

Quality Characteristics of Korean Malt Barley Varieties

Abstract: Local malt barleys have been examined for the quality characteristics. Regional differences in quality characteristics of malt barley were observed in a single variety. Promising barley varieties for brewing, in terms of protein contents, germinating power and diastic power were Sacheon No. 2,6,9, Mokpo 11 and 12. Possible use of certain malt barleys is suggested and discussed.

Distribution and Relationship of Chemical Constituents in Panax Gginseng

Abstract: Crude fiber, ash and crude fat in various parts of root had highly significant correlation each other. In shoot, crude fiber showed highly significant negative correlation with crude fat or crude protein which were in highly significant positive correlation each other. In whole plant, crude fiber and ash, crude fat and crude protein, Mn and Cu, ash and Ca, and ash and B showed positive correlation respectively and negative between crude protein and crude fiber. Ash, crude fat and curde fiber showed highly significant positive correlation with all mineral nutrients in root while in shoot pairs haying significant correlation were less and most of these were in negative correlation. Ash with Mg, K or Cu, crude fat with B, crude fiber with Cu, K, Mg in root and crude fat with Mn in shoot were specially high significant pairs. Ash with B and crude fat with Mn were significant in root, shoot and whole plant. Saponin contents in root showed highly significant positive correlation with crude fiber, crude fat, ash and with all other mineral nutrients except N, P, Mg while, in shoot, it showed, negative correlation with K and crude fiber, ana positive with N, Mn, Cu, and crude fat. Saponin showed positive correlation with crude fat, Mn, Cu, in root, shoot and whole plant.

Characterization of mung bean (Phaseolus aureus L.) starch.

Abstract: Starch granules of mungbean observed by microscope and scanning microscope were oval or round, wide, and long. X-ray diffraction of the starch granules resulted weak crystallinity at The blue value of the starch was 0.36, amylose content 22.7%, alkali number 8.52, ferricyanide number 1.06, and water binding capacity of 81.6%. Swelling of the starch was negligible until , thereafter it increased rapidly. Optical transmittance of 0.3% starch suspension was increased rapidly from and the gelatinization at was of single stage. Amylogram patterns of the 6.7 and 8% starch solution were similar with no peak viscosity. The time constant for retrogradation of 40% starch gel stored at was 1.99 days.

Study on the Components of the Anti-oxidant Activity of Panax Ginseng

Abstract: The anti-oxidant components in Panax ginseng, which were known to have antiaging effect, were fractionated by various solvents and then isolated by the preparative thin layer chromatography. A developing system with silicagel G using toluene-chloroform-actene (20 : 13 : 13) as mobile phase was applied. The components were investigated the anti-oxidant activity by , (DPPH) at 517nm. Two effective components were obtained from red ginseng and were indophenol reducing substances.

Quantitative Determination of Flavor Constituents of Korean Milgam (Citrus unshiu) Juice

Abstract: The flavor constituents of Korean Milgam were extracted with a nitrogen gas stream under partial vacuum and identified by gas liquid chromatography. By employing the extraction coefficient, it was possible to determine the concentration of components in Milgam as well as in the extracts. Among 53 GLC peaks, 26 components were identified. Ethanol was the most abundant component (140ppm), followed by limonene (120ppm). These two were the most important flavor constituents.

Saponin pattern of Panax ginseng root in relation to stem color

Abstract: Ginsenosides in two parts (central fart and epidermis-cortex) of main body of Korea ginseng root (purple stem variety) were analyzed by high performance liquid chromatography in relation to purple color intensity on stem. Pattern similarity of saponin by simple correlation of ginsenosides between the same or different parts of root in the same or different group showed that stem color was not associated with saponin pattern in two parts. Saponin pattern was slightly different between different parts regardless of stem color. The order of each ginsenoside content was $Rg_1>Re>Rb_1>Rb_2>Rc>Rg_2{\geq}Rd>Rf$ in epidermis-cortex while $Rg_1>Re{\geq}Rg_2{\geq}Rb_1{\gg}Rb_2>Rc{\geq}Rd>Rf$ in central part.

Larqe guantity isolation of Ginsenoside $-Rb_1,\;-Rb_2,\;-Rc,\;-Rd,\;-Re\;and\;-Rg_1$ in Panax ginseng C.A. Meyer by High Performance Liquid Chromatography

Abstract: Relatively large quantity of the major components of saponin, from Panax ginseng C.A. Meyer were isolated using preparative and semipreparative high performance liquid chromatography, and analyzed by analytical HPLC. The application of HPLC for isolation of ginsenosides was not only very effective for rapid analysis but also reduced the isolation time. The isolation capacity of pure ginsenosides was .

The Brewing of Kochuzang (Red Pepper Paste) from Different Starch Sources - Part I. Proximate Component and Enzyme Activity during Koji Prepartion -

Abstract: Kojis were prepared from the different starch raw materials such as glutinous rice, barley rice, wheat flour and sweet potato, and were tested in an effort to reduce production cost and to improve quality of Kochuzang(red pepper paste). During the starting period of Koji preparation, there were less significant changes in pH; however, pH decreased somehow in the case of sweet potato, whereas it increased for the other Kojis. In general, the highest acidity was obtained after 72 hours of Koji preparation. Total nitrogen, soluble nitrogen and amino-nitrogen content increased in order of wheat flour, barley rice, and glutinous rice; Kojis they were markedly produced between 72 and 96 hours of Koji preparation. The maximum amount of reducing sugar was observed between 48 and 72 hours of Koji preparation during this period the reducing sugar content varied widely depending on starch source. Sweet potato Koji produced the highest level of ethyl alcohol content after 72 hours of Koji preparation; for the other Koji the same trends were observed after 24 hours. The starch liquefying activities have reached the highest level after 96 hours and for glutinous rice and barley rice; however, they kept on increasing until 120 hours for wheat flour and sweet potato. Koji Starch liquefying and saccharogenic amylase activities tended to increase in order of sweet potato, glutinous rice, barley rice and wheat flour. Kojis Various protease activities were measu-red during the Koji preparation, and they increased in order of alkali, neutral and acidic protease.

Analysis of Organochlorine Pesticide Residues in the Presence of Polychlorinated Biphenyls (PCBs) -Part II. Analysis of River Sediments and Cultivating Soils in the Peripheries of Several Industrial Estates-

Abstract: Present investigation is undertaken to evaluate residues of organochlorine pesticides and PCBs in river sediments and cultivated soils by GLC. Main sampling areas chosen were three industrial estates, Suwon, Iri and Kumi. Samples consist of river sediments and cultivated soils, in Suwon, Iri and Chilgok, which are likely to be accumulated with PCBs from nearby factories. Organochlorine pesticide residues were found in all sediments and soil samples while no PCBs residue was detected in all samples analyzed. The pesticide residues were greatest in the Suwon and least in Chilgok soils. p,p'-DDT and BHC isomers were found in all soil samples. p,p'-DDT, at the range of 0.006-0.840 ppm, was the most abundant residues among organochlorine insecticides.