• Korean Journal of Food Science and Technology
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• v.52 no.6
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• pp.641-648
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• 2020

The objective of this study was to optimize the mixing ratio of mixed bean protein concentrate (MBPC) and to improve the quality of sausage analogues. Soybean (Glycine max MERR), mung bean (Phaseolus radiatus L.), red bean [Vigna angularis (Wild.)], and pea (Pisum sativum L.) were mixed and processed to produce a MBPC, which was used to make a sausage analogue. The protein, moisture, and carbohydrate content were significantly (p<0.05) different among the samples. A significant (p<0.05) improvement was observed in textural properties (hardness, gumminess, and chewiness), cooking loss, frying loss, and emulsion stability of the sausage analogue. This study suggested the possibility of attaining high-quality sausage analogues and partial sausage analogues using MBPC, which could serve as a potential ingredient in meat analogues.

• Journal of Life Science
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• v.31 no.5
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• pp.481-487
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• 2021

The purpose of this study was to identify fungi that degrade product value during the storage and distribution of confectionery products, and to investigate the antifungal effect of organic acid and UV-C treatments on high carbohydrate products. Fungi isolated from spoiled high carbohydrate confectionery were identified as Wallemia sp., Aspergillus sp-1 and Aspergillus sp-2 depending on homologies with ITS1 and ITS4 sequences. The isolated fungi were assayed for antifungal activity by treatment with acetic acid, citric acid, lactic acid or maleic acid. As a result, it was confirmed that the growth of Wallemia sp. and Aspergillus sp-2 was suppressed by treatment with 0.2 M and 0.35 M acetic acid, respectively. In addition, as a result of confirming the antifungal effect according to the UV-C irradiation time, the growth inhibitory effects of Wallemia sp. and Aspergillus sp-2 were shown in irradiation for 30 min and the growth inhibitory effect of Aspergillus sp-1 was shown in irradiation for 40 min. The result of the sensory evaluation of the untreated and 0.35 M acetic acid-treated high carbohydrate confectionery, there were not significant changes in taste, color, abnormal taste, hardness and texture, but there were significant differences in sour taste and smell. As a result of the above study, the effect of inhibiting fungi growth on the product by treatment with organic acid and UV-C irradiation was confirmed, and it is expected to be used in confectionery that were concerned about the occurrence of fungi in the distribution process.

• Korean Journal of Food Science and Technology
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• v.54 no.3
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• pp.320-326
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• 2022

This study aimed to investigate the quality characteristics of vegan lentil (Lens culinaris) cookies prepared with different types (butter, rice bran oil, canola oil, and coconut oil) and content (10, 20, and 30 g) of fat and oil. The hardness and pH declined with increased fat and oil content. Spreadability, moisture content and antioxidant activity increased with the fat and oil content. The density declined only when rice bran oil was added. Lightness and yellowness decreased with higher concentrations of vegetable oil. Redness increased as more coconut oil and canola oil were added. Rice bran oil cookies had the highest pH, spreadability, moisture content and antioxidant activity. Butter cookies had the highest lightness value, whereas coconut oil cookies had the highest hardness value. In conclusion, rice bran oil could be a quality substitute for butter when developing vegan cookie products.

• Korean Journal of Plant Resources
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• v.35 no.5
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• pp.586-593
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• 2022

Soybean (Glycine max (L.) Merr.) is a high-protein oilseed crop, cultivated worldwide. Soybean seeds are abundant in various secondary metabolites with physiologically active. Mature seeds of 25 soybean cultivars with various morphological and physiological characteristics analyzed for secondary metabolites, such as carotenoid, isoflavone, and soyasaponin. These secondary metabolites showed various content by genotype in 25 cultivars. Total carotenoid content ranged from 1.23 to 33.78 mg/g and three cultivars, such as IT177645, PI90763 and IT234975 with black seed coat showed high levels of total carotenoid. Total isoflavones content ranged from 20.28 to 276.35 mg/100g and were detected high levels in Savoy, PI90763 and KLG16001. In addition, total soyasaponins content ranged from 33.12 to 246 mg/100g and were detected high levels in PI90763, PI86490 and IT234975. The PI90763 was showed abundant content in all of the carotenoid, isoflavones and soyasaponins. These results could be valuable information for the development of new soybean cultivars and regulation of secondary metabolites biosynthesis in soybean.

• Korean Journal of Food Science and Technology
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• v.54 no.4
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• pp.414-421
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• 2022

The purpose of this study was to evaluate the quality characteristics and antioxidant activity of Jeung-pyun containing 0, 2.5, 5, 7.5, and 10% Rudbeckia laciniata L. powder. In this study, increase in the content of Rudbeckia laciniata L. powder led to an increase in pH, hardness, adhesiveness, chewiness, and gumminess while moisture of Jeung-pyun had decreased. Scanning electron microscopy analysis showed that the pores in Jeung-pyun merged leading to a decrease in the number of pores, while the pore size increased along with the increase in R. laciniata L. content. In the sensory evaluation tests, Jeung-pyun with 5% R. laciniata L. powder showed the best results. Moreover, the antioxidant activity of Jeung-pyun increased with the addition of R. laciniata L. powder. Based on these results, we conclude that R. laciniata L. has good quality characteristics and antioxidant activity, making it a good ingredient for Jeung-pyun.

• Journal of Life Science
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• v.32 no.5
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• pp.411-419
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• 2022

Carotenoids are red, orange, and yellow fat-soluble pigments that exist in nature, and are known as physiologically active substances with various functions, such as provitamin A, antioxidant, anti-inflammatory, and anticancer. Because of their physiological activity and color availability, carotenoids are widely used in the food, cosmetics, and aquaculture industries. Currently, most carotenoids used industrially use chemical synthesis because of their low production cost, but natural carotenoids are in the spotlight because of their safety and physiologically active effects. However, the production of carotenoids in plants and animals is limited for economic reasons. Carotenoids produced by bacteria have a good advantage in replacing carotenoids produced by chemical synthesis. Since carotenoids produced from bacteria have limited industrial applications due to low productivity, studies are continuously being conducted to increase the production of carotenoids by bacteria. Studies conducted to increase carotenoid production from bacteria include the activity of enzymes in the bacterial carotenoid biosynthesis pathway, the development of mutant strains using physical and chemical mutagens, increasing carotenoid productivity in strain construction through genetic engineering, carotenoid accumulation through stress induction, fermentation medium composition, culture conditions, co-culture with other strains, etc. The aim of this article was to review studies conducted to increase the productivity of carotenoids from bacteria.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.29 no.2
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• pp.119-128
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• 2023

This study was examined for investigating the quality changes of spring kimchi cabbage under various treatments (pre-drying/pre-cooling, packaging types, and stacking and loading in container and pallete in the storage room) during cold storage. The results showed that control (upward stacking without pre-drying/pre-cooling and HDPE or PVC film cover) was increased significantly in weight loss and trimming loss, compared to other treatments such as DPDH (downard stacking + pre-drying + HDPE), DPDP (downard stacking + pre-drying + PVC), DPCH (downnard stacking + pre-cooling + HDPE), and UPCH (upward stacking + pre-cooling +HDPE) during storage for three months. In Sensory evaluation, judging from marketable properties, the desirable appearance of spring kimchi cabbage with the modified pallet-unit MA packed, PE, and PVC film wrapping could be maintained until 9 weeks after pre-drying/pre-cooling. Meanwhile, the control without any treatments after 6 weeks, the sensory score was declined, significantly. In general, the low temperature (10℃ and 2℃) of pre-treatment with combination of plastic film packaging in spring kimchi cabbage storage could inhibit the physiological activity and reduce the direct exposure of environmental cold air in the storage. Therefore, these two variables were the key points for extending the shelf-life of spring kimchi cabbage.

• Journal of the Korean Society of Food Culture
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• v.23 no.1
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• pp.62-67
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• 2008

This study was conducted to evaluate characteristic of breadmaking for white bread with fermented rice bran (FRB) (5 to 20%). In proximate composition analysis of FRB which was contained 38.72% moisture, 11.06% crude protein, 17.38% crude fat, 12.74% crude fiber and 11.85% ash. The degree of dough fermentation and dough pH tended to decrease depending on the degree of FRB powder, but there were no significant differences between control group and 5% FRB adding group. In bread weight and volume analysis, bread weight was decreased but bread volume was increased with FRB powder adding degrees. The color of crumb became darker according to the addition of FRB powder, but redness and yellowness were increased. The hardness, gumminess and brittleness of white bread showed a tendency to increase while cohesiveness and springness was decreased. In sensory analysis, FRB group showed generally low scores in color, flavor, texture, taste, overall acceptability except for 5% FRB adding group which showed similar results with control group. Taken together, FRB could be used as a nutrition improvement for breadmaking and a suitable FRB adding volume for breadmaking is 5%.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2020.08a
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• pp.41-41
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• 2020

가지(Solanum melongena L..)는 가지과 식물로 인도 동부가 원산지로 추정이 되며 우리나라를 포함해서 전세계적으로 널리 이용되고 있다. 가지는 다른 과채에 비해 비타민 함량은 낮으나 무기질과 폴리페놀, 식이섬유가 풍부하고 항균, 항암, 항산화활성을 가지는 것으로 보고되어 있다. 본 연구에서는 국내외에서 수집된 가지 유전자원의 형태적 특성을 조사하여 품종 육성을 위한 기초자료를 제공하고자 하였다. 본 연구에 사용된 가지 자원은 필리핀 78자원, 영국 78자원, 중국 45자원, 한국 12자원 등 16개 국가에서 수집된 459자원을 대상으로 하였다. 가지 유전자원의 생육 특성은 반직립형 437자원으로 가장 많았으며 직립형 15자원, 수평형 7자원으로 조사되었다. 하배축의 안토시아닌은 301자원이 있는 것으로 조사되었고 줄기 안토시아닌 축적은 258자원에서 조사되었다. 가시의 여부는 줄기에 31자원, 잎에 30자원이 조사되었으며 IT189682는 특이적으로 줄기에서만 가시가 조사되었다. 화색의 경우 흰색 31자원, 자주 207자원, 연자주 217자원, 흰자주 4자원으로 조사되었으며 꽃의 크기는 중간이 340자원으로 대부분을 차지했으며 큰 꽃 28자원, 작은 꽃 1자원(IT136568)으로 조사되었다. 과실의 형태는 원형 77자원, 타원형 27자원, 난형 31자원, 서양배형 57자원 곤봉형 88자원, 원통형 84자원, 긴원통형 95자원으로 다양하게 조사되었으며 과실 성숙색은 녹색 94자원, 흰색 16자원, 녹자주 67자원, 백자주 21자원, 자주 240자원, 주황 8자원, 노랑 13자원으로 조사되었다. 과실의 길이는 1.4(IT283605) ~ 40.5cm(K003875)로 평균 17.4cm였으며 두께는 0.7(IT283605) ~ 13.7cm(K162043)으로 평균 5.6cm 조사되었다. 본 실험에서 조사된 가지유전자원의 형태적 특성은 가지 선발에 있어 기초 정보로 활용 가능할 것이며 추가적으로 농업형질, 기능성 물질 분석등의 가지 육종 프로그램을 위한 다양한 평가 및 선발이 필요할 것이다.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2020.08a
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• pp.39-39
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• 2020

호박(Cucurbita spp.)은 박과 호박속 식물로 원산지는 열대 남아메리카로 추정되며 1년생 혹은 다년생 초본으로서 우리나라를 포함한 전 세계에서 널리 분포하고 있다. 호박은 비타민A와 비타민C가 풍부하고 이뇨작용 효과가 탁월해 피부를 좋게 하고 부기를 빼주는 것으로 보고되고 있다. 본 연구에서는 농업유전자원센터에서 보유한 호박속 자원의 내력과 형태적인 특성을 그룹화하여 자원 활용을 위한 기초자료를 제공하고자 하였다. 농업유전자원센터에서 보유한 호박속 등록자원은 총 5종(C.pepo, C. moschata, C.maxima, C.argyrosperma, C .ficifolia) 1,640자원으로 주요 원산지는 한국 589자원(35.9%), 미국 122자원(7.4%), 러시아 79자원(4.8%), 멕시코 49자원(4.2%), 터키 56자원(3.4%)이었으며 국내 원산의 경우 강원도에서 수집된 자원이 66자원으로 가장 많았다. 전체 1,640 자원 중 재래종은 733자원(44.7%)을 차지하였으며 다음으로는 육성품종이 133자원(8%)으로 많았다. 생장형이 조사 된 301자원 대부분이 덩굴성이며 준왜성 16자원, 왜성 14자원이 있었다. 호박은 과실 모양과 색, 잎 모양, 줄기 모양 등 생육 특성이 매우 다양하게 조사 되었으며 과경 등 몇 가지 특징은 완벽하지 않지만 종(species)을 구분하는 간이적인 지표로 사용되는 것으로 조사되었다. 흰가루병 저항성 자원은 조사 된 1,170 자원 중 우리나라 재래종인 참호박(IT104575)을 포함한 7자원이 조사되었다. 293개 자원의 과실당도는 2.2~15.4brix까지 다양했으며 당도 12brix 이상 자원은 IT200650을 포함하여 6자원이 조사되었다. 본 연구에서 조사된 호박속 자원의 내력 및 생육 특성은 육종소재의 기초 정보로서 이용되고 있으며 자원 내력정보의 보완, 형질과 기능성 물질 분석 등 추가적인 연구를 통해 연구소재의 기초 정보로서 활용의 가치가 더 커질 것으로 보인다.