• Journal of Life Science
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• v.17 no.4 s.84
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• pp.510-514
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• 2007

This study was carried on cool and RT(room temperature) storage of unhulled rice. In RT storage of an analysis of coefficient relation, high significant positive coefficients were observed in toyo index and breakdown, setback and protein content. high significant negative coefficients were showed setback and breakdown, breakdown and protein content. In cool storage of an analysis of coefficient relation, high significant positive coefficients were observed in toyo index and amylose content and gelatinization start temperature and protein content and high significant negative coefficients were showed toyo index and whiteness, toyo index and gelatinization start temperature, gelatinization start temperature and amylose content. In RT storage of a path coefficient analysis, a highest positive direct influence was observed in amylose content and a highest negative direct influence was protein content. Positive indirect influence was high revealed breakdown and protein content and negative indirect influence was gelatinization start temperature and Mg/K ratio. In cool storage of a path coefficient analysis, a highest positive direct influence was whiteness and a highest positive indirect influence was gelatinization start temperature. Positive indirect influence was high revealed gelatinization start temperature and amylose content, negative indirect influence was whiteness and gelatinization start temperature. In RT storage of Multiple regression equation of Toyo index based on physicochemical properties of unhulled rice, a highest coefficient of determination was revealed among five facters of whiteness, protein content, Mg/K ratio, amylose content and gelatinization start temperature. In cool storage of Multiple regression equation of toyo index based on physicochemical properties of unhulled rice, highest coefficient of determination was revealed among five facters of moisture content, amylose content, gelatinization start temperature, breakdown and setback.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.246-253
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• 1997

This study was conducted to investigate the effect of protein kinds and levels on lipid metabolism in hypercholesterolemia rats. Male Sprague Dawley rats were administrated 1% cholesterol and 0.25% sodium cholate to induce hypercholesterolemia and were fed on diet containing two levels(7, 20%) of casein and soy protein respectively. The rats were sacrified after 5 weeks of feeding periods. Total lipid content in serum was decreased in proportion to level of protein and soy protein was more effective than casein in lipid-lowering effect. Serum triglyceride content was significantly decreased in proportion to level of protein and did not show significance by protein kind. Serum phospholipid content was more significantly decreased in 20% protein groups than that of 7% protein groups. Total cholesterol content in serum was significantly decreased by protein and were decreased in proportion to level of soy protein. Free cholesterol content did not show significance by protein level. The degree of decrease predominated in soy protein groups. Serum HDL-cholesterol content and RL-cholesterol were increased in proportion to level of protein and effect of soy protein was not more significantly than that of casein. Atherogenic index was significantly decreased in proportion to level of protein and soy protein groups were more effective. Serum LDL-, VLDL-cholesterol contents were more significantly decreased in 20% protein groups than that of 7% protein groups. Serum $\beta$-lipoprotein and chylomicrone-cholesterol contents also showed significantly decrease by soy protein.

• Journal of Aquaculture
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• v.21 no.1
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• pp.19-25
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• 2008

We investigated the proper dietary protein and lipid levels for growth and body composition of juvenile sea cucumber Stichopus japonicus. Three replicate groups of the sea cucumber(average weight of 1.1 g) were fed the experimental diets containing different levels of protein(10, 20, 30 and 40%) and lipid(3, 7 and 11%) for 10 weeks. At the end of the feeding trial, survival of each group was over 87%, and there was no significant difference among the groups. Weight gain and specific growth rate(SGR) of sea cucumber were significantly affected by dietary protein(P<0.005) and lipid levels(P<0.001). The highest weight gain and SGR were observed when sea cucumber fed the diet containing 30% protein with 3% lipid(P<0.05). Weight gain and SGR of the sea cucumber fed the diet containing 3% lipid were higher than the other groups at the same protein level except for 40% protein group(P<0.05). Protein content of the sea cucumber fed the diet containing 30% protein with 3% lipid was significantly (P<0.05) higher than those fed 20% protein diets with 7% or 11% lipids and 10% protein diet with 7% lipid. Moisture, lipid and ash contents of the whole body were not significantly different among the groups. Fatty acid compositions such as linoleic acid, EPA(20:5n-3) and DHA(22:6n-3) of the whole body were affected by those of dietary lipid sources. The results of this study indicate that the diet containing 30% protein and 3% lipid is optimal for growth of juvenile sea cucumber.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.323-329
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• 1995

For the effective utilization of dark meat separated as by-product from skip-jack canning, the dark meat concentrate(DPC) was prepared by removal of extractable materials with ethanol from dried dark meat. Dark meat protein hydrolysate(DPH) was prepared by the hydrolysis of DPC with ${\alpha}-chymotrypsin$. ${\alpha}-Chymotrypsin$ hydrolysed DPC to the extend of 79% during 10hr. The solubility over a pH range 1~12 showed similar trend on the both of DPH and DPC. The highest solubility was 81% on the DPH and was 36% on the DPC at pH 3. The lowest solubility was 65% on the DPH and was 22% on the DPC at pH 7. The content of total free amino acid was higher in the DPC than in the DPH, but the content of total essential free amino acid was higher in the DPH. Especially, the contents of taurine in the DPC and DPH were much higher than those of other amino acids. The result of sensory evaluation on the fish sauce analogue showed good taste, color and odor at the supplemented level of 8g DPH per 100ml of raw solution of fish sauce analogue and didn't show signifcaint difference compared with market fish sauce(p<0.05). On the preparation of surimi gel, 2% substitution of DPH for the supplemented starch was the most appropriate level.

• Journal of Dairy Science and Biotechnology
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• v.34 no.3
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• pp.193-198
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• 2016

This study examined changes in the components of dairy cow colostrum 1-5 days post delivery and between 1-5 days post-delivery, the contents of major proteins were largest on the first day, but declined gradually over time. Immunoglobulin, lactoferrin, bovine serum albumin, and lactoperoxidase exhibited the highest concentrations one day post-delivery. However, these levels decresed significantly on the second day and remained at a low level on the third. An examination of daily changes in colostrum composition in dairy cows after delivery, according to parity, could not detect changes in the levels of most proteins.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.310-316
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• 1994

The phenolic substances contents of 45 plant foods in Korean diet were determined by different methods. Total phenolics contents by Folin-Denis method were $0.1{\sim}5.8%$ (dry matter basis), in which persimmon leaf, chestnut's inner skin, Chinese quince, walnut, sunflower seed and arrowroot exhibited the higher levels above 2%. Condensed tannin contents by vanillin method were $0{\sim}48%$, in which Chinese quince and chestnut's inner layer gave very high levels. Protein-precipitable phenolic substances ranged from 0.4% to 2.2%, in which chestnut's inner layer, walnut and Chinese quince had the highest content. The ability of phenolics to form precipitate was higher with pepsin and albumin than with trypsin. Among different phenolics content, total phenlolics correlated significantly with protein-precipitable phenolics (r=0.65) and condensed tannin (r=0.56). Chinese quince, chestnut's inner skin and sorghum showed a relatively lower degree of polymerization, as expressed by vanillin/FolinDenis ratio. Processed foods from buckwheat, acorn, mugwort and arrowroot showed a lower content of phenolic substances, suggesting a negligible adverse effect on the bioavailability of food proteins, if any.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.05a
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• pp.221-225
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• 2005

본 연구는 식염첨가의 감소를 MTGase와 우유단백질을 첨가하여 보완하기 위하여 저지방 저염 재구성 햄을 제조하여 이화학적 및 조직학적 성상을 평가하였고, 1.5%의 식염이 첨가된 대조구와 기능성, 조직감 및 관능성을 비교하였다. 제조한 재구성 햄의 pH, 그리고 수분, 지방 및 단백질 함량은 각각 6.07-6.22, 68-72%, 2-5%, 18-22%였다. 색도와 보수력은MTGase와 우유단백질 첨가에 의해 영향 받지 않았다 (p>0.05). 반면에 가열감량은 식염첨가량과 우유단백질에 의해 차이를 보여 식염함량이 증가할수록 가열감량은 낮았고 카제인 염이 유청 단백질에 비하여 가열감량을 줄일 수 있었다 (p<0.05). 조직검사에서는 MTGase에 우유단백질 1%를 첨가한 처리구가 대조구에 비교한 결과, 경도를 제외한 조직검사에서 높은 값을 나타내었다. 관능평가에서는 1.0% 식염에 0.3% MTGase와 1% 우유단백질을 첨가한 재구성 햄이 기능적에서 대조구와 유사하였다. 이러한 결과는 0.3% MTGase에 1% 우유단백질을 첨가하는 것이 식염감소에 의한 재구성 햄의 결점을 보완함을 시사하였고 카제인 염 단백질은 MTGase의 기질로써 유청 단백질보다 더 효율적이었다.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.7 no.4
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• pp.209-214
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• 1974

The utilization dietary protein in young rainbow trout was investigated when feeded with the diets of controlled levels of casein and lipids for 12 days. The composition of the diet is shown in Table 1. Body weight gain was in proportion to the protein content in diet up to $40\%$, ana the maximum was obtained with $40.4\%$ of crude protein (Fig. 1, Table 2). On the other hand, the accumulated protein in body also showed almost maximum value around 40n of protein level in the diet and: the change of accumulated protein showed a little with more-protein level(Fig. 3, Table 9). The protein accumulation rate (protein accumulated/protein consumed) showed its highest value at about $40\%$ of protein level, while the protein utilization value (protein accumulation rate x protein content of diet) attained its highest value at $54.8\%$ of protein level (Table 3). With the above results it is observed that the requirement of dietary protein for young rainbow trout is about $40\%$ of protein in the diet when casein is used as the sole protein source. In protein efficiency ratio (PER) the lower protein level in the diet, the higher PER yields and the more the quantity of protein increases, the more PER decreases and its relation could be figured out as an equation of y=4.91-0.034x (Fig.4), Nose measured PER utilizing the diet which result of this, it is reported that PER rate of casein dropped within the extent of $25\%$ protein in diet. The reason why such a different PER rate appeared at the low protein level is revealed as the carbohydrate is low but the lipid high in capacity of utililzing nutrients for rainbow trout. The relation between the protein content of diet and the conversion factor, feed efficiency were determined and the results are shown in Fig. 2.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.59 no.3
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• pp.245-251
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• 2014

Sorghum seed is traditionally used as health supplements and the secondary food mixed with rice in Korea. While the research of reserve protein in sorghum seed have been carried out in many countries used as major food, much less is known about reserve proteins of Korean local sorghum seeds. To obtain protein characteristics in 20 Korean local sorghum seed, quantitative content of reserve protein was determined after fractionation by modified 'Osbone' method and ${\alpha}$-kafirin of prolamin was determined by SDS-PAGE. Mean albumin, globulin, prolamin and glutelin contents based on total seed protein content of 20 Korean local sorghum seed were 6.2%, 0.9%, 57.9% and 35.1%, respectively. Sorghum cultivar with high prolamin were 'Whin-susu', 'Whin-Chalsusu', 'Whanggeum-Chalsusu', and 'Daepungshushu'. Sorghum cultivar with high ${\alpha}$-kafirin were 'Whin-susu', 'Geumsan-Chalsusu', 'Whin-Chalsusu', and 'Jangmok-susu'. Among the 20 varieties, 'Whin-susu' and 'Whin-Chalsusu' were selected as high ${\alpha}$-kafirin and prolamin sorghum cultivar, which showed 64.5 and 71.9% of prolamin contents, respectively.

• Journal of Life Science
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• v.15 no.1 s.68
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• pp.9-14
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• 2005

Batch enzymatic hydrolysis of egg yolk protein by protease was carried out at laboratory scale coupled to an ultrafiltration module. Effect of ethanol concentrations on the performance of enzymatic hydrolysis was studied to determine the optimum condition of recovery of hydrolysate. The enzymatic hydrolysis was conducted stepwise with following conditions, $50^{\circ}C$, pH 10.0 and pH 6.5. Ethanol concentration was changed from 10 to $40\%$ (w/w). As ethanol concentration was increased, the recovery yield of total solid and protein in enzymatic hydrolysate was also increased. The content of sialic acid and protein in hydrolysate was independent of ethanol concentration. We also investigated the effect of ethanol concentration on the performance of ultrafiltration. As the concentration of ethanol in yolk protein was increased, the recovery yield of product was increased. Ultra­filtration of egg yolk protein hydrolysate was conducted to increase the content of sialic acid. Four ultrafiltation modules were used in this study, and we evaluated the performance of the UF modules. When Amicon module was used, the recovery percentage of total solid in retentate was $6.0\%$, which is the highest among the modules used. In spite of the difference in the recovery yield of total solid, the purity of sialic acid in retentate was about $2.0\%$, which was 5 times higher than that in feed. It was concluded that the recovery yield and the purity of sialic acid did not correlate with the types of modules and the size of MWCO.