• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 1998.09a
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• pp.71.2-72
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• 1998

• Proceedings of the Zoological Society Korea Conference
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• 1994.10a
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• pp.266.2-266
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• 1994

• 베이커리
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• no.10 s.387
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• pp.83-88
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• 2000

• KOREAN POULTRY JOURNAL
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• v.54 no.1
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• pp.170-173
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• 2022

• Proceedings of the Korean Society of Applied Entomolohy Conference
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• 2000.10a
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• pp.4-4
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• 2000

• Applied Biological Chemistry
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• v.39 no.6
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• pp.477-481
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• 1996

It has been shown that tannins have adverse effects on growth of animals and feed utilization. Tannins are usually classified into hydrolyzable and condensed types but the adverse effects are more marked in condensed tannin in hydrolyzable tannin. Furthermore, the principle condensed tannins found in banana fruits are pro types by the polymerization of flavan-3, 4-diols either alone or in combination with other flavonoids such as catechins. Tannin of the investigated banana(Banana; Musa sapientum LINN)fruits was fractionated into four or five molecular forms, according to the degree of polymerization by chromatography on a column of Sephadex LH-20. The protein-precitating capacity of the fraction noted tannins increased in degree polymerzation. The inhibitory effect of tannins on trypsin(EC 3. 4. 21. 4), ${\alpha}-amylase$(EC 3. 2. 1. 1) and lipase(EC 3. 1. 1. 3) activities in vitro also increased with the incraesed in degree of polymerization.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.9
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• pp.1122-1127
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• 2017

Currently, the consumer trends are increasing towards "natural" in all food systems. Therefore, in the flavor industry, the production of flavor esters by "natural" methods are needed. On the other hand, "natural flavor" is expensive to produce because of the limited natural source. Recently, the flavor obtained from the enzyme or microbial could be represented as "natural flavor". Ethyl butyrate is used most frequently as a fruity aroma in drinks and the processed food industry. In this study, ethyl butyrate was synthesized enzymatically using the ester synthetase obtained from the waste of pineapple and banana peel. The ethyl butyrate production optimization was analyzed using a response surface methodology. The enzyme reaction variances were composed of the ethanol content, butyric acid content, and reaction time. As a result, in ester synthetase obtained from banana peel, the maximum predicted production amounts were 45.8199 mM at an ethanol content of 38.7050 mM, butyric acid content of 50.9019 mM, and reaction time of 4.3662 h. In ester synthetase obtained from pineapple peel, the maximum predicted production was 65.1087 mM at an ethanol content of 54.6502 mM, butyric acid content of 58.7638 mM, and reaction time of 4.7436 h. In conclusion, ethyl butyrate production was shown the more useful using the ester synthetase obtained from pineapple peel than that from banana peel.

• Journal of Life Science
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• v.30 no.2
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• pp.162-168
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• 2020

Because of a continual reduction in its domestic market share, the quality of the Makgeolli, a Korean traditional liquor, needs to be upgraded. Among the several options for quality improvement, sufficient organoleptic expression of flavor is very important. We analyzed production changes of isoamyl acetate, which has a banana smell, based on fermentation temperature and sugar content through the cultivation of S. cerevisiae 98-5 KCCM 11396P using generally polished rice. The banana flavor of that fermentation mash was organoleptically high at 20℃, but a larger amount of isoamyl acetate was obtained with a higher sugar content at 10℃, based on analysis by GC-MS. Consequently, sufficient production of banana flavor from isoamyl acetate was based on the concentration of isoamyl alcohol as a substrate compound of isoamyl acetate, and the production depended highly on the maintenance of heat stability, since it is unstable in temperature and the minimized inhibition of alcohol acetyl transferase by unsaturated fatty acids. We also found that production of the flavor component required the addition of sugar and a slightly higher temperature of 20~25℃ at the beginning stage of fermentation, with additional mash fermentation and a gradual decrease in temperature to 10~15℃.

• Korean Journal of Food Science and Technology
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• v.46 no.2
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• pp.143-147
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• 2014

In this study, we investigated the effect of various yeast nutrients on stuck and sluggish fermentation of blueberry wine. Sugar consumption rates during fermentation were observed after the addition of yeast extract, diammonium phosphate, yeast energizer, raisin, or banana to fermenting blueberry wine. After fermentation, the alcohol concentrations of wines containing yeast extract (14.1%) and banana (13.3%) were higher than those of wines containing diammonium phosphate (12.6%), yeast energizer (12.4%), and raisin (11.4%). Correspondingly, levels of soluble solids were lower in wines to which yeast extract ($3.9^{\circ}Bx$) and banana ($2.5^{\circ}Bx$) were added than in wines to which diammonium phosphate ($4.6^{\circ}Bx$), yeast energizer ($4.6^{\circ}Bx$), and raisin ($6.3^{\circ}Bx$) were added. Thus, we concluded that banana could be used as a nutritional supplement for yeast to solve stuck and sluggish blueberry wine fermentation.

• 발명특허
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• v.36 no.10
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• pp.44-47
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• 2011

'맛있는 우유', '바나나는 하얗다', '맛있는 라면' 등 상품의 효능, 품질 등을 직감하게 하는 자연어, 설명적 표현을 브랜드로 하는 추세가 강해지고 있다. 이들 상표는 상품의 특성을 일반소비자에게 쉽게 각인시킬 수 있는 장점이 있는 반면, 상표법상 등록이 불가능한 상표로서 독점 브랜드가 될 수 없다는 태생적인 단점이 있다. 기업으로서는 이러한 브랜드들을 어떻게 현명하게 관리해 나갈 것인지 브랜드 관리적인 측면과 법적 측면을 함께 고려해 본다.