Showing papers in "Korean Journal of Food Science and Technology in 1998"

수수가루 첨가가 머핀의 품질특성에 미치는 영향

Abstract: 수수의 이용성 증대를 위한 연구의 일환으로 수수가루를 0, 10, 20, 30% 첨가한 머핀을 제조하여 품질 특성을 조사하였다. 박력분의 밀가루-수수가루의 혼합분의 아밀로그램 특성을 보면 수수가루 첨가량이 많을수록 최고점도 및 호화개시온도는 증가하였고 최종 점도는 감소하였다. 또한 수수가루 첨가량이 증가할수록 머...

Quality of Wet Noodle Prepared with Wheat Flour and Mushroom Powder

Abstract: Wet noodles were prepared with wheat flour and mushroom powder (oyster and oak mushrooms), and effects of added mushroom powders on dough rheology and wet noodle quality were examined. Particle size distribution of mushroom powder ranged from 0.04 to , which was different from that of wheat flour. The initial pasting temperature in amylograph, and the water absorption and the dough development time in farinograph increased with the increase of mushroom powder. The peak and final viscosities in amylograph, and dough stability in farinograph decreased with the increase of mushroom powder. Decrease of L value and increase of a and b values were shown with the increase of mushroom powder in wheat flour-mushroom powder composite as well as wet noodles. The cooked weight and volume of cooked noodles were decreased, but the turbidity of soup were increased with the addition of mushroom powder. Most of texture parameters (hardness, cohesiveness, chewiness and cutting force) of cooked noodles decreased with the addition of oyster mushroom powder, but increased with the addition of oak mushroom powder. From the result of sensory evaluation, wet noodles containing 3% oyster mushroom powder and 5% oak mushroom powder were rated as high quality wet noodles.

Isoflavone content in Korean fermented and unfermented soybean foods

Abstract: Soybean isoflavones known as an anticarcinogenic factor were evaluated in some Korean soybean foods by high performance liquid chromatography. Unfermented soybean foods contained predominantly isoflavone (genistin and daidzin), but in the fermented soybean foods isoflavones were present mainly as aglycones (genistein and daidzein). Average contents of isoflavones of tofu, soymilk and soy sprout were 1, 151, 676 and 424 mg/kg, respectively. Among the fermented soybean products, soybean paste (Chongkukjang) was highest in the isoflavone content (920 mg/kg) and the degree of hydrolysis of bonds was ranged from 30 to 100%. Doenjang, Chunjang and Kanjang contained lesser amounts of isoflavones and their contents were 627, 291 and 10 mg/kg, respectively. Korean traditional fermented foods, Chongkukjang and Doenjang could be regarded as the excellent sources of soy isoflavone aglycones.

ACE Inhibitory and Antihypertensive Effect of Chitosan Oligosaccharides in SHR

Abstract: Effect of chitosan oligosaccharides on the ACE (angiotensin I converting enzyme) inhibition and antihypertension in SHR (Spontaneously hypertensive rat) was examined. The ACE inhibition activity was observed in all the chitosan oligosaccharides used in this study, and chitosan trimer exhibited the highest inhibitory activity compared with other chitosan oligosaccharides . The results suggested that chitosan trimer was a good inhibitor of ACE in molecular level. When the single oral dose (2.14 mg/kg, similar to dose level of Captopril, known as strong ACE inhibitor) of chitosan trimer was given to 8 or 21 week aged SHR, the blood pressure reduction of both SHRs in 4hrs were , respectively. Therefore, it was suggested that chitosan trimer could be applicable as natural ACE inhibitor related to antihypertension.

Discrimination of native bee-honey and foreign bee-honey by SDS-PAGE

Abstract: To find out the difference between native bee-honey (NBH) and foreign bee-honey (FBH), quantification of honey protein and investigation of specific protein in NBH were carried out by SDS-PAGE. Contents of honey protein in NBH and FBH were measured by Bradford and Lowry method. The contents of protein determined by Bradford method were in NBH and in FBH, and by Lowry method were in NBH and in FBH. In order to investigate the distribution of bee honey proteins, the SDS-PAGE was performed. The results showed that molecular weight of the major proteins in NBH and in FBH were 56 kDa and 59 kDa. respectively. Therefore, it was confirmed that the difference between NBH and FBH can be identified visually by SDS-PAGE analysis. The major proteins in NBH and FBH were purified through two step chromatography, and the obtained proteins were used as marker protein in SDS-PAGE to discriminate NBH and FBH.

Antioxidative Property of Turmeric (Curcumae Rhizoma) Ethanol Extract

Abstract: In order to find a novel antioxidant source from nature, the comparison of antioxidative activity was carried out through the CDM(conductometric determination method) with various crude drugs on palm oil, lard and soybean oil. After the preliminary experiment, we concluded that the turmeric (Curcumae Rhizoma) ethanol extract has the strongest antioxidative activity among the ten crude drugs. In case of over 0.05% of concentration turmeric ethanol extract, it has more activity than others athough the turmeric ethanol extract has similar antioxidative activity to tocopherol and rosemary extract up to 0.05% of concentration. The turmeric ethanol extract of 0.01% was more effective in lard (AI=4.59) than in palm oil (AI=1.57) and ineffective in soybean oil. When turmeric ethanol extract was added to various kind of fatty acid methyl esters at 0.05% and 0.1% respectively, the antioxidative index(AI) on oleic acid methyl ester was greatly increased, whereas the antioxidative index on linoleic acid methyl ester was decreased.

Anti-cancer activity of Lentinus edoeds and Pleurotus astreatus

Abstract: The effects of mushrooms such as Lentinus edodes and Pleurotus ostreatus on anti-cancer activity through in vivo and in vitro experiments were powders of protein-bound polysaccharides in mushrooms were solubilized in 0, 5, 25 mg/kg saline, respectively and were used in vitro experiments. The in vivo experiments were carried out as followed: i) anti-cancer activities on Leukemia , Hepatlicus cancer and Sarcoma180/(S180), and ii) the effect on immune system through changes in intestine weight and the number of hemolytic plague forming cells. Protein-bound polysaccharides of all showed anti-cancer activity on and fruit body of Lentinus edodes 25 mg/kg treatment group showed the highest inhibition rate (86%). Pleurotus ostreatus mycelial in medium of cultivate 25 mg/kg treatment. Fruid body of Lentinus edodes 25 mg/kg treatment group showed the highest inhibition rate (86% and 71%, respectively) on among them. The inhibition rates of fruit body and mycelial of Lentinus edodes 25 mg/kg treatment groups on S180 were 33.9% and 30.9%, respectively. Each samples of 50, 100, 200, on in vitro cell toxicity test did not show significantly different cell death rates at P

Volatile flavor components in Takju fermented with mashed glutinous rice and barley rice

Abstract: The volatile flavor components in Takju made from mashed glutinous rice and barley rice were identified by GC and GC-MS using polar column. Twenty eight kinds of flavor compounds including 10 alcohols, 9 esters, 2 acids, 7 aldehydes were identified. At the beginning of fermentation 14 kinds of volatile components were detected and the kinds of volatile components were increased up to maximum after fermentation for 16 days. The contents of volatile components in the sample made from glutinous rice contained slightly higher than the sample made from barley rice. Ethyl alcohol, n-propyl alcohol, iso-amyl alcohol, n-hexyl alcohol, hexenyl alcohol, 2-phenylethyl alcohol, ethyl acetate, ethyl succinate, 2-phenylethyl acetate, butyic acid, benzaldehyde and 3-methoxybenzaldehyde were detected in the both of the sample throughout the fermentation process. Five kinds of aldehyde including ethyl propionate, iso-amyl acetate, ethyl caprylate and ethylphenyl acetate were detected only in the sample fermented for 16 days. The main components of the both sample were ethyl alcohol, iso-amyl alcohol, 2-phenylethyl alcohol, 2-phenylethyl acetate, hexenyl alcohol and iso-butyl alcohol. Besides ethyl acetate and benzaldehyde from glutinous rice Takju and hexenyl alcohol from barley rice Takju were found as main components.

Preparation of Sikhe with Brown Rice

Abstract: This study was conducted to investigate the possibility of using brown rice as a raw material for preparation of sikhe. The activity of germinated brown rice was much lower than that of germinated barley; however, the extract and its sugar content of extract prepared from germinated brown rice was similar to those of germinated barley. The extract of sikhe prepared with brown rice at for 4 hr was similar to that of milled rice for 1 hr. Sikhe prepared with brown rice did not differ from sikhe prepared from milled rice in sweetness, pH and acidity. Sensory evaluation of sikhe prepared with brown rice showed increase in aroma and decrease in texture compared with sikhe prepared with milled rice.

Changes in Functional and Sensory Properties of Chicory Roots Induced by Roasting Processes

Abstract: To renew interest in Chicory roots (Cichorium intybus L.) as a food material, some functional and sensory properties were investigated under various roasting conditions. Browning color intensity of extracts increased with roasting processes. Electron-donating and nitrite-scavenging abilities of extracts increased with roasting processes, showing more than 2 and 3,6 times higher than those of the unroasted control in their activities, respectively. The amounts of total phenolic compounds and antioxidative activity of Chicory extracts showed the highest values at the roasting condition of and 30 min. Sensory scores of Chicory tea generally increased with roasting processes, which showed a decreasing tendency at roasting conditions more than and 30 min. Electron-donating ability showed a positive correlation with both browning color intensity and the amount of total phenolic compounds. Induction period by peroxide value showed a highly positive correlation with the amount of total phenolic compounds. Similarly, nitrite-scavenging ability of Chicory extracts showed a highly positive correlation with both browning color intensity and electron-donating ability.

Utilization of chitosan hydrolysate as a natural food preservative for fish meat paste products

Abstract: The authors found out that Aspergillus oryzae ATCC 22787 has the activity to produce a pretty strong chitosanase. Therefore, the strain was used for preparing the chitosan hydrolysate with high antimicrobial activity. The antimicrobial activity of the chitosan hydrolysate was increased gradually with decreasing of viscosity of the solution. The chitosan hydrolysate showing viscosity of 2% solution was revealed the most strong antimicrobial activity. The growth of the Bacillus sp. isolated from the fish meat paste was inhibited with the concentration of 50 ppm. The astringent taste of chitosan solution was reduced with decreasing of viscosity of the solution. The fish meat paste products containing 0.3% chitosan hydrolysate was extended its shelf life by 6 days stored at , 4 days at and 2 days at .

제주산 감귤류의 숙기에 따른 유리당, 유기산, 헤스페리딘, 나린진, 무기물 함량의 변화

Abstract: 대표적인 제주산 감귤류인 하귤, 당유자, 병귤, 스타치, 지각, 궁천조생, 6품종을 수확시기에 따라 유리당, 유기산, 헤스페리딘, 나린진, 무기물을 각각 분석하였다. 수확시기별 유리당의 함량에는 조금씩 차이를 보였으나 모든 품종에 있어서 과즙내 유리당 중에서 sucrose가 $44.9{\sim}66.0%$ 로 가장 많이 함유되어 있었고 glucose와 fructose는 $15.7{\sim}25.7%,\;17.5{\sim}30.1%$ 로 서로 비슷하게 함유되어 있었다. 유리당의 함량은 성숙함에 따라 계속적으로 증가하는 경향을 보였다. 유기산 함량은 감귤이 성숙됨에 따라 점차적으로 감소되며, 이는 산 함량의 변화와 비슷한 경향을 보였다. 감귤과즙에서 검출된 주요한 유기산은 citric acid, malic acid, oxalic acid였으며 전체 유기산 중에 citric acid가 90%이상으로 대부분을 차지하고 있었고, 그 외로 malic acid가 $0.98{\sim}9.45%$ 내외로 함유되어 있었고 oxalic acid가 3.58% 이하로 미량 함유되어 있었다. 품종별 과즙과 과피내의 flavonoid계 성분인 naringin과 hesperidin의 함량을 분석한 결과 이 두 성분은 과피 중에서 월등히 많이 함유되어 있었고 미숙과일 때 그 함량이 높았으나 착색이 진행됨에 따라 점차적으로 감소하는 경향을 보였다. 감귤을 이용한 가공품 제조시에는 완숙과를 사용해야 가공품의 혼탁과 쓴맛이 적을 것으로 예상되었다. 【Free sugar, organic acid, naringin, hesperidin and inorganic elements change of six varities of Cheju citrus fruits; Citrus natsudaidai, C. grandis, C. platymamma., C. sudachi, C. aurantiun and C. unshiu Marc. var. miyagawa by harvest date were investigated. Changes in free sugar of citrus fruits on the different harvesting stages and varieties showed a little differencies. The content of sucrose, glucose and maltose in citrus juice were $44.9{\sim}66.0%,\;15.7{\sim}25.7%\;and\;17.5{\sim}30.1%$ , respectively. As the fruits were matured, free sugar was increased, but organic acid was decreased gradually. The major organic acids from the fruit juice were citric acid, malic acid and oxalic acid. Citric acid content exceeded 90%, oxalic acid ranged less than 3.58% and malic acid ranged $0.98{\sim}9.45%$ in total organic acids. Both naringin and hesperidin content showed markedly high in immature fruits, and in rind compare to fruit juice. Naringin and hesperidin content decreased as peel coloration progressed. It was estimated that fully matured fruits would be useful for making processed products, which lead to less turbity and less bitterness.】

Bread Properties Utilizing Extracts of Pine Needle according to Preparation Method

Abstract: In order to study bread properties utilizing extracts of pine needle, various mixing percentage were applied to select appropriate ratio between water and extracts. Dough pH, dough pH after first fermentation, dough volume, bread volume and baking loss rate were tested to investigate bread properties after adding extracts of pine needle to bread. The results were summarized as follows; The effects of extracts percentage on pH value of dough according to preparation method were the lowest in the method of hot air drying of pine needle powder. After first fermentation, dough pH was tended to have a the same tendency as above. Dough volume and bread volume were tended to be increased as extracts percentage of pine needle were increased. The percentage of baking loss tended to be a little increased as addition level of extracts was increased. Strength of hardness were increased as storage time passed away. In conclusion, the taste and texture of bread were tended to be decreased as storage time goes, but the strength of pine needle flavour were tended to be increased as addition level of extracts were increased, irrespective of preparation method.

Optimization for the Fermentation Condition of Persimmon Vinegar using Response Surface Methodology

Abstract: To utilize astringent persimmon (Diospyros kaki, T.) effectively, response surface methodology (RSM) was applied to optimize and monitor the vinegar fermentation conditions by two stage fermentation. In the first stage, the fermentation conditions for maximum alcohol content was in sugar concentration of astringent persimmon, 139.52 rpm in agitation rate, and 94.88 hr in fermentation time. When sugar concentration of astringent persimmon was , maximum alcohol content predicted by response surface methodology was 7.1% at agitation rate of 40 rpm and fermentation time of 120 hr. In the second stage, the fermentation conditions for maximum acidity was 224.40 rpm in agitation rate, 176.07 hr in fermentation time. Alcohol content and acidity predicted at the optimum conditions were similar to experimental values.

Studies on the Standardization of Chinese Cabbage Kimchi

Abstract: In order to standardize the chinese cabbage kimchi, the preparation method, kinds of ingredients and levels of the ingredients were determined by the statistical survey of literatures obtained from cooking books, scientific papers and kimchi manufacturing factory. The standardized ingredient kinds and ratio of chinese cabbage kimchi were of radish, of green onion, of red pepper powder, of garlic, of ginger, of anchovy juice, and of sugar in the proportion of 100 salted chinese cabbage, and the final salt concentration was adjusted to 2.7% using salt. Red pepper powder level was quite different from the literature sources, so sensory evaluation, chemical properties and antimutagenic effect and growth inhibitory effect on human cancer cells of the kimchi samples were studied to decide the proper ratio of the red pepper powder as an ingredient. Red pepper powder 3.5% (average level for kimchi manufacturing factory) added kimchi was better in quality than red pepper powder 2.5% (average level for cooking books and scientific papers) added kimchi in sensory evaluation and chemical properties. The juice of red pepper powder 3.5% added kimchi showed not only the stronger antimutagenicity against aflatoxin in Salmonella typhimurium TA100 but also the higher inhibitory effect on the growth of AGS human gastric adenocarcinoma cells in SRB assay than that of red pepper powder 2.5% added kimchi. In conclusion, the standardized ratio of the ingredients was 13.0 radish, 2.0 green onion, 3.5 red pepper powder, 1.4 garlic, 0.6 ginger, 2.2 anchovy juice, 1.0 sugar, and 2.7 final salt concentration in the proportion of 100 salted chinese cabbage.

Modified Atmosphere Packaging of Fresh Strawberries by Antimicrobial Plastic Films

Abstract: Low density polyethylene (LDPE) films incorporated with 1% antimicrobial agents of Rheum palmatum extract, Coptis chinensis extract, and Ag-substituted inorganic zirconium matrix, were applied to modified atmosphere packaging of 200 g fresh strawberries. Plain LDPE film package, PVC wrap and perforative pinhole package of the film impregnated with 1% Rheum palmatum extract were also constructed for comparative purpose. All the packages were stored for 13 days at and measured in package atmosphere, microbial count and quality attributes of the strawberry fruits. The antimicrobial LDPE films retarded the growth in total aerobic bacteria, lactic acid bacteria and yeast on the fruits, and resulted in significantly lower decay. The degrees of reduced microbial growth and fruit decay in the antimicrobial film packages were more pronounced, when applied by hermetical sealing to produce the modified atmospheres of low ( concentrations with . The hermetically sealed packages of antimicrobial LDPE films also showed better retention of fruit firmness and did not give any negative effect on the physical and chemical qualities of strawberries.

식품부패 및 병원성미생물에 대한 천연약용식물 추출물의 항균효과

Abstract: 민간요법 또는 식품가공 공정에서 그 안정성이 확보되어 생약재료 또는 식품가공재료로서 사용되고 있는 약용식물에 대하여 항균력을 검색하였고 그중 가장 항균력을 나타낸 황련을 사용하여 활성성분을 분획 추출물한 다음 이 추출물로 부터 여러 종류의 부패 미생물 및 병원성균에 대한 항균성을 검색하였다 산사, 황련, 측백, 창출 및 석창포 에탄올 추출물은 그람 양성 또는 음성세균 모두에 대하여 강한 항균성을 나타내었으며, 토사자 에탄올추출물은 그람음성 세균에서만 항균성을 나타내었고 사군자, 숙지황 및 백제 에탄올추출물은 거의 또는 모든 시험균에 대하여 항균력을 나타내지 않았다 황련의 에탄올추출물은 기존에 보고된 많은 한약제의 에탄올추출물과 비교하여 볼 때 적은 농도에서도 매우 다양하고 강한 항균력을 나타내었으며 특히 그람양성 또는 음성세균 모두 강한 항균력을 보였다 한편, 황련 에탄올 추출물은 $100^{\circ}C$ 에서 각각 30분 또는 1시간 동안, $121^{\circ}C$ 에서 15분간 열처리한 후 Listeria monocytogenes균에 대한 생육저해환을 측정한 결과 상기의 모든 열처리에 의해서도 무열처리군과 비교하여 볼 때 항균력의 차이가 없어 열에 매우 안정 하였다 또한 생육배지의 pH 변화가 Listeria monocytogenes균의 생육억제에 대한 황련 에탄올 추출물의 항균활성에 대하여 미치는 영향을 조사한 결과 배양배지의 pH 가 중성에서 알칼리성으로 갈수록 황련 에탄올 추출물의 항균활성은 더욱 증가되었고 약산성으로 갈수록 감소하는 경향을 나타내었다 따라서 황련 에탄올추출물은 알칼리성 조건하에서 더욱 강한 항균력을 나타내었다 황련 에탄올추출물로부터 부분정제한 물질의 항균력은 검색된 미생물중 그람양성세균, 그람음성세균, 효모 및 곰팡이균 모두에 항균력을 나타내었으나 Candida utilis, Rhizopus javanicus에는 억제효과를 나타내지 않았다 식중독세균인 Listeria monocytogenes과 Staphylococcus aureus에 대한 부분정제물질의 생육저해 효과를 조사한 결과 두균주 모두 $100{\;}{\mu}g/mL$ 의 농도에서는 무첨가 대조균과 비교하여 차이가 없었으며 $500{\;}{\mu}g/mL$ 첨가구에서는 Listeria monocytogenes균은 36시간까지는 생육을 억제하였으나 그 이후부터는 급속한 생육을 하였고 Staphylococcus aureus균은 완전히 생육이 억제되었고 $1000{\;}{\mu}g/mL$ 첨가구에서는 두 균주 모두 완전히 생육이 억제되었다 【Several medicinal herbs, which are nontoxic and have been used widely in traditional folk medicine, were extracted and antimicrobial activity of the extracts was investigated against various foodborne pathogens or food poisioning microorganisms The ethanol extract of Sansa, Hwangryun, Cheukbaek, and Seokchangpo showed strong antimicrobial activities against Gram postive and Gram negative bacteria, whereas those of Sakunja, Sukjihwang and Baekji had little antimicrobial activities on microorganisms tested Among medicinal herb extracts, ethanol extract of Coptis chinensis Franch (hwangryun) showed the strongest antimicrobial activity Antimicrobial activity of ethanol extract of Coptis chinensis Franch was not destroyed by heating at $100^{\circ}C$ for 60 min and at $121^{\circ}C$ for 30 min, which is very stable over heat The pH effect on minimal inhibitory concentrations (MIC) of the extract of Coptis chinensis Franch indicated that MIC was reduced with increasing the pH value of the medium The inhibitory effect of partially purified substance from the ethanol extract of Coptis chinensis Franch on the growth of Listeria monocytogenes and Staphylococcus aureus was investigated Growth of those strains occurred at the concentration of $100{\;}{\mu}g/mL$ and were inhibited at $500{\;}{\mu}g/mL$ , whereas those strains was completely inactivated in the presence of $1000{\;}{\mu}g/mL$ 】

몇가지 과실, 채소류를 혼합한 사과주스의 sod 유사활성

Abstract: 국내에서 시판되고 있는 16종의 과실, 채소 착즙액 및 농축품의 SOD 유사활성을 pyrogallol autoxidation 방법을 이용하여 측정하였으며 이들의 열안정성, 사과주스에 첨가시 사과주스의 SOD 유사활성 상승효과를 조사하였다. SOD 유사활성은 브로콜리 착즙액이 41.7%, 딸기, 당근 착즙액 등이 30% 이상으로 높게 나타났으며 그 다음은 케일농축액, 키위 착즙액, 무 착즙액이 $24.1{\sim}27.6%$ 정도의 SOD 유사활성을 나타내었다. $95^{\circ}C$ 에서 20분까지 처리시에도 SOD 유사활성은 오히려 증가하는 경향을 나타내었다. 사과주스의 SOD 유사활성을 100%로 할 때 사과주스에 당근농축액과 키위착즙액을 20% 첨가시에는 120%정도, 딸기와 브로콜리 착즙액은 135%의 높은 SOD 유사활성 상승효과를 나타내었다. 특히 무 착즙액의 경우 사과주스에 20% 첨가시 148%로 가장 높은 상승효과를 나타내었다. 【Superoxide dismutase (SOD)-like activities of sixteen kinds of fruits, vegetable juice and commercial concentrates were measured by pyrogallol autoxidation method. The changes in SOD-like activity by heat treatment and the increase in SOD-like activity of apple juice mixed with fruits and vegetables were investigated. SOD-like activity of broccoli juice was 41.7%, the highest value among tested sample. SOD-like activities of strawberry juice, carrot concentrate, kiwi juice, radish juice and apple juice were 30.2, 30.0, 27.6, 26.7, 24.1 and 14.6%, respectively. SOD-like activity was increased generally after heat treatment at $95^{\circ}C$ until 20 min. SOD-like activity of apple juice was increased $20{\sim}35%$ by mixing with 20% of carrot concentrate, kiwi juice, strawberry juice, broccoli juice, respectively and particularly was increased 48% by mixing with 20% of raddish juice.】

Volatile Compounds and Sensory Odor Properties of Commercial Vinegars

Abstract: It was investigated to identify the volatile compounds of commercial vinegars by dynamic headspace sampling GLC-mass spectrometry, and additionally to evaluate the difference of sensory odor properties among vinegars such as brewed, cider, brown rice and persimmon vinegars. Thirty compounds were identified in four kinds of vinegar, which were composed of 9 carbonyl compounds, 12 esters, 6 alcohols and 3 acids. 3-Hydroxy-2-butanone could be merely detected in some of vinegar samples, and persimmon vinegar was characterized to include more various alcoholic compounds compared to the other kinds of vinegar. 3-Methyl-1-butanol was not detected from any samples of brewed vinegar, but from the most of cider, brown rice and persimmon vinegars. Persimmon vinegar has shown high strength of background odor intensity, and consequently was appeared to be inferior in background (p

Ohmic thawing of a frozen meat chunk

Abstract: Ohmic thawing in combination with conventional water immersion thawing was investigated. Frozen meat chunks were immersed in a water reservoir which temperature was maintained at , and were positioned between two stainless-steel electrodes having no direct contact with the samples. Alternating current at various frequency was used to generate internal heat by the electrical resistance. When the frequency was fixed to 60Hz, thawing time was reduced as the voltage increased. Frequency changes gave no significant effect on thawing time. Ohmically-thawed samples treated with lower voltage showed lower drip loss and higher water holding capacity.

주박 단백질 농축물로부터 가식성필름의 제조

Abstract: 청주 제조시 부산물로 생성되는 주박으로부터 추출한 단백질 농축물을 이용하여 가식성 필름을 제조하였다. 이때 필름용액의 pH, 가소제의 종류와 농도, 가교제의 첨가가 필름의 기계적 특성 및 수분투과특성에 미치는 영향에 대하여 조사하였다. 필름용액이 $pH\;4.0{\sim}pH\;7.0$ 인 경우 단백질의 용해도가 낮아 필름을 형성할 수 없었으며 $pH\;8.0{\sim}pH\;11.0$ 으로 조절하였을 때에는 $4.3{\sim}5.7\;MPa$ 의 인장강도를 지닌 필름을 형성할 수 있었다. 필름의 기계적 특성과 수분투과 특성은 필름용액의 pH에 영향을 받으며 필름용액을 pH 11.0으로 조절하였을 때 가장 높은 인장강도(5.7 MPa)와 수분차단력 $(0.44\;ng{\cdot}m/m^2{\cdot}s{\cdot}Pa)$ 을 보였다. 가소제로 glycerol과 polyethylene glycol (PEG) 200을 첨가하였을 때 인장강도와 신장률은 가소제의 혼합비율(GLY:PEG=100:0, 50:50, 0:100)과 농도(0.2, 0.4, 0.6, 0.8 g plasticizer/g RPC)에 따라 각각 $5.5{\sim}1.0\;MPa$ 및 $3.6{\sim}24.3%$ 이었다. 동일 가소제 농도에서 인장강도는 glycerol을 첨가하였을 때 가장 높았으며 신장률은 glycerol과 PEG 200을 혼합 사용하였을 때 가장 높은 것으로 나타났다. 한편, 두께가 $60\;{\mu}m$ 인 필름의 수분투과도는 0.38{\sim}0.54\;ng{\cdot}m/m^2{\cdot}s{\cdot}Pa$ 로 나타났으며, 가소제의 첨가량이 적을수록, 일정 가소제 농도에서는 PEG 200의 비율이 클수록 수분투과에 대한 차단성이 우수하게 나타났다. 가교제로 sodium chloride와 calcium chloride를 $0.5{\sim}2.0%$ 농도로 첨가하였을 때 인장강도는 대조구 필름에 비해 감소하였으나 succinic anhydride를 0.1% 첨가하였을 때 필름의 인장강도는 6.3 MPa로서 대조구에 비해 25.5% 증가시킬 수 있었다. 【Biodegradable edible films were prepared from rice protein concentrates (RPC) made from rice wine meal by alkaline extraction and isoelectric precipitation. The effect of film forming solution pH and plasticizers were studied, and cross-linkers were added to improve mechanical properties and water vapor permeabilities (WVP) of films. Films could be formed within pH $8{\sim}11$ with tensile strength (TS) of 4.3{\sim}5.7\;MPa$ . Films produced under pH 11 had the highest TS (5.7 MPa) and the lowest WVP $(0.44\;ng{\cdot}m/m^2{\cdot}s{\cdot}Pa)$ . Added glycerol, polyethylene glycol 200 (PEG) and its mixture (GLY:PEG=50:50) as plasticizers also affected the mechanical properties and WVP of films. TS and elongation at break (E) of films at various plasticizer levels were $5.5{\sim}1.0\;MPa$ and $3.6{\sim}24.3%$ , respectively. At the same plasticizer concentration, the highest TS was observed when glycerol was used whereas the highest E was measured when mixture was used as plasticizer. WVPs of films with thickness of $60\;{\mu}m$ were $0.39{\sim}0.54\;ng{\cdot}m/m^2{\cdot}s{\cdot}Pa$ . WVP of films decreased as the ratio of glycerol/PEG 200 was decreased, and WVP increased as the total amount of plasticizer added to the films increased. Film strength was improved by the addition of small amount of sodium hydrogen sulfate, succinic anhydride, ascorbic acid and citric acid, whereas TS of films containing $0.5{\sim}2.0%$ of NaCl and $CaCl_2$ were lower than those without the salts. The highest TS (6.3 MPa) was achieved with films containing 0.1% of succinic anhydride.】

Changes of fermentation characteristics and sensory evaluation of kimchi on different storage temperature

Abstract: To investigate the fermentation characteristics of Kimchi which was made at and stored at and , pH, total acid, total microbes, lactic acid bacteria cell count, dissolved content, reducing sugars and temperature at the center of Kimchi jar were measured and to know how much Japanese like to have Korean traditional Kimchi, Kimchi samples with 1.0, 2.0 and 3.0% salt contents were prepared and surved to panelist at . Sensory evaluation of Kimchi in terms of appearance, texture, carbonated mouthfeel, salty taste, sour taste, peppery taste and overall acceptability was done by scoring system with maximum 7 points and was analyzed statistically by SAS program. The results of fermentation of Kimchi which was made at and stored at were as follows: pH and total acid content of Kimchi which was stored at for 4 days were almost same as those of Kimchi at for 48 days. Cell counts of total microbes and lactic acid bacteria in Kimchi which was stored at for 2 days and at , respectively. Time and temperature at the center of Kimchi jar during fermentation was took 25 and 35 hours to get to from initial temperature, respectively. Japanese who had experiences in eating Kimchi liked Korean traditional Kimchi with 2.0% of salt content. Sensory evaluation of Japanese consumer on peppery taste and overall acceptability of Kimchi showed significant difference (P

도라지(Platycodon grandiflorum DC) 추출 성분의 암세포 증식 억제효과

Abstract: 도라지의 물과 석유에테르 추출물의 세포 증식 억제효과를 mouse DBA/2 strain유래의 백혈병성 임파모세포인 L1210과 인체 결장 암세포인 HCT-48 및 직장암세포인 HRT-18를 대상으로 분석하였다. 수용성 추출물보다는 석유에텔 추출물이 모든 항암세포에 대하여 현저히 높은 항암효과를 나타내었다. 도라지 석유에테르 추출...

Effects of Ligularia fischeri Extracts on Oxidation of Low Density Lipoprotein

Abstract: The study was carried out to investigate the antioxidant effects of ethanol, methanol, and water extracts or fractions of ethanol extract of Ligularia fischeri on low density lipoprotein(LDL) and ethanol extract was further fractionated. The methanol extract and ethyl acetate fraction showed strong antioxidant effect with 71.7% (13.36 nmol/mg) and 95% (1.35 nmol/mg) inhibition in the presence of , respectively. In the value of malondialdehyde(MDA) with oxidation time, ethanol, methanol and water extract in the presence of inhibited the oxidation up to 4h incubation and ethyl acetate fraction showed strong antioxidant effect up to 8h incubation. Also, the ethanol, methanol and water extract showed antioxidant effects in the agarose gel electrophoresis test. The conjugated diene formation by lipid oxidation with addition of in the Ligularia fischeri extracts and their fractions was decreased approximately 1.1 to 2.8 times and 2.2 to 3.2 times, respectively compared to control. In the degradation of apo B-100 by oxidation using SDS-PAGE, ethanol, methanol and water extract showed similar degradation band pattern compared to that of native LDL band. Apo B-100 contents using densitometer were 77.8, 92.5% and 82.3% in the ethanol, methanol and water extract, respectively, compared to 100% of native LDL. In the meanwhile, apo B-100 contents in hexane, ethyl acetate and water fraction were 38.8, 94.5 and 65.5% respectively. This results indicated that ethyl acetate fraction showed the strongest antioxidant effect on MDA value or apo B-100 contents of LDL.

분리대두단백질의 첨가가 제면적성에 미치는 영향

Abstract: This study was conducted to investigate the effect of soybean protein isolate (SPI) on the properties of noodle which was made of composite flour blended with SPI extracted at acidic (pH 2.0, 3.0), neutral (pH 7.0) and alkaline (pH 10.0, 12.0) conditions. L-value of dry and cooked-moodle which were made of composite flour was lower than that of 100% wheat flour, but a and b-value wete higher than those of 100% wheat flour, Optimal cooking time of dry-noodle which was made of composite flour was longer than that of 100% wheat flour, but the weight, volume and water absorption of the cooked-noodle were lower than those of cooked-noodle of 100% wheat flour. Breaking force of dry-noodle which was made of composite flour blended with , and was lower than that of 100% wheat flour, but the breaking force of dry-noodle which was made of composite flour blended with at level of 5% and 10% was same as that of 100% wheat flour. Springiness and cohesiveness of the cooked-noodle which was made of composite flour were same as those of 100% wheat flour, but chewiness and hardness were higher than those of 100% wheat flour.

감초로부터 항균활성 물질의 분리 및 구조 동정

Abstract: The ethyl acetate fraction from ethanol extract of Glycyrrhiza uralensis FISCH showed growth inhibition on 5 strains of Listeria monocytogenes (ATCC 19111, 19112, 19113, 19114 and 15313) at . By silica gel column chromatography twice, antimicrobial active compound G-4-4 was isolated from ethyl acetate fraction of Glycyrrhiza uralensis FISCH. The G-4-4 fraction showed growth inhibition at and confirmed bactericidal effect at 50 and 100 ppm on 5 strains of Listeria monocytogenes. Staphylococcus aureus KFCC 11764 was inhibited at of G-4-4 but Escherichia coli ATCC 25922 was not inhibited at 100 ppm. The antimicrobial active substance G-4-4 was identified as liquiritigenin, a kind of flavanone compound, by IR, MS, .

Quality Changes of Salted Baechu with Packaging Methods during Long Term Storage

Abstract: Optimal packaging methods for the long term storage of salted winter baechu were investigated. Salted baechu was packaged individually in 20 ㎏ unit weight in LDPE (low density polyethylene), HDPE (high density polyethylene), PVC-box and then stored at for 8 weeks. During storage, quality index of salted baechu were measured in terms of salinity, pH, reducing sugar content, total cell counts and lactic acid bacterial counts. Salted baechu deteriorated rapidly in PVC-box, and slowly in HDPE but sustained for 8 weeks in LDPE. In all treatment, salted baechu was maintained better at submerged parts in exudate, but deteriorated at emerged parts.

Inhibitory Effect of Zizyphi fructus on ${\beta}-Glucuronidase$ and Tryptophanase of Human Intestinal Bacteria

Abstract: In human intestine, more than 100 species of bacteria reside and dietary factors may alter the bacterial flora which produce bacterial enzymatic activities. Especially and tryptophanase activities in colon are closely associated with occurrence of colon cancer. Therefore, the inhibitory effect of traditional herbal food extracts on these intestinal bacterial enzymes are measured. The results of this study showed that Zizyphi fructus and Glycyrrhiziae radix decreased not only and tryptophanase productions of human intestinal bacteria but also inhibited potently and tryptophanase. Among solvent-extracted fraction of tested herbal foods, ether fraction of Glycyrrhiziae radix and ethylacetate fraction of Zizyphi fructus inhibited potently and tryptophanse. Thus, ethylacetate fraction of Zizyphi fructus separated six components by silica gel column chromatography. The component having Rf=0.34 and Rf=0.43 shwed the highest inhibitory effect of and tryptophanase among them.

Screening of HMG-CoA reductase inhibitory activity of ethanol and methanol extracts from cereals and legumes

Abstract: A study was conducted to screen the inhibitory activity of 3-hydroxy-3-methylglutaryl coenzyme A(HMG-CoA) reductase, which is known to be rate-limiting enzyme in cholesterol bosynthesis, from the extracts of 80% methanol and 70% ethanol of cereals and regumes. The strongest inhibitory activity was shown in the ethanol extract of sorghum among the ethanol extracts. The inhibitory activity of HMG-CoA reductase of prosomillilet methanol extract was 73%, and highest among the methanol extracts. The inhibitory activity of 44.7% was observed in sorghum methanol extract. The methanol extracts of prosomillet and sorghum were further fractionated with hexane, chloroform, ethylacetate, butanol and water. HMG-CoA reductase inhibitory activity was shown in all fractions of prosomillet and sorghum methanol extracts. Hexan fraction of both prosomillet and sorghum had the strongest inhibitory activity among five fractions, and the inhibitory activity was increased compared to each crude extracts.

Thermooxidative stability of soybean oil, beef tallow and palm oil during frying of steamed noodles

Abstract: Thermooxidative stabilities of soybean oil, beef tallow and palm oil were studied during frying of steamed noodles. Steamed noodles were fried in oils for 70 sec at the interval of 30 min. The frying oil was taken every 8 hrs for the analysis of peroxide value (PV) and free fatty acid (FFA) content, fatty acid composition, and tocopherol and tocotrienol content. A little change was shown in PV and FFA content in soybean oil during frying; on the other hand, rapid increase in beef tallow and palm oil was observed. Unsaturated fatty acid content was the highest in soybean oil, followed by palm oil and beef tallow. While fatty acid composition in soybean oil was not changed during frying, unsaturated fatty acid content decreased and saturated fatty acid increased in beef tallow and palm oil, which showed susceptibility to the oxidation. The ratio of linoleic acid to palmitic acid did not show difference with frying time in soybean oil: however, it decreased in other oils with a high correlation with frying time and higher decreasing rate in palm oil was observed. These suggested that soybean oil was the most stable to thermooxidation and the stability was followed by beef tallow and palm oil. Tocopherol was disappeared during frying and 87.5, 81.1, and 73.1% were remained in soybean oil after 8, 16 and 24 hour frying, respectively. Also the rate decreased in the order of . However, 34.2 and 169.0 ppm tocopherol and tocotrienol which were present in control samples of beef tallow and palm oil were completely disappeared by 8 hr frying. Therefore, high thermooxidative stability of soybean oil resulted from higher residual amount of tocopherol during frying, and lower stability of palm oil than beef tallow was partly due to high degree of unsaturation.