• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.51-56
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• 1984

A red pigment was formed when heating dehydroascorbic acid in the presence of ${\alpha}-amino$ acids and thought to be an intermediate amino-reductone in the Strecker degradation. The reaction of pigment formation can be kinetically expressed as two-step consecutive first-order in the presence of excess of ${\alpha}-amino$ acids. The reaction rate constants were successfully determined by employing various amino acids (L-His., L-Gly., L-Thr., L-Ser. ) at different pH. The results suggested the formation of the red pigment was most favorable at the pH 5.0.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.23-27
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• 2003

The effects of temperature and pH on color deterioration of anthocyanin in Schizandra fruit (Schizandra chinensis fructus) were determined with temperature range of $80{\sim}100^{\circ}C$ and pH range of $2.0{\sim}5.0$. Browning index was used as an index of color deterioration of crude anthocyanin extract from Schizandra fruit. As pH of crude anthocyanin extract was increased, color deterioration was accelerated, showing pH-dependency of thermal stability of anthocyanin extract from Schizandra fruit. Anthocyanin degradation could be modeled as a second-order rate reaction, with rate of $3.2{\times}10^{-3}\;h^{-1}\;(pH\;2.0){\sim}4.1{\times}10^{-3}\;h^{-1}\;(pH\;5.0)\;at\;100^{\circ}C$. Temperature dependence of deterioration was described by the Arrhenius relationship. Activation energies for pH $2.0{\sim}5.0$ ranged from $24.87{\sim}42.54\;kJ/mol^{-1}$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1103-1108
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• 2005

A new type of surimi gel was prepared by adding the crab paste to the original Alaska pollock surimi, and its characteristics were determined. With increased addition of crab paste to the surimi, moisture $(81.3\;to\;79.1\%)$ and protein content $(12.2\;to\;11.6\%)$ of surimi gels slightly decreased while ash content increased compared to commercial surimi gel. Color values of surimi gels were decreased in lightness (L value, 67.3 to 63.5) but increased in redness (a value, -3.5 to 7.14). Thus, crab paste-added surimi gel was a little darked reddish product. Maximum values of breaking force and deformation of $10\%$ added surimi gel were 568g and 13.1mm, respectively. Sensory scores on color and flavor increased according to the increasing of additional ratios, whereas texture scores was maximum at $10\%$ added surimi gel. From the results of physical properties and sensory evaluation, desirable additional ratio was $10\%$. Total amino acid content (11,435 mg/100g) of $10\%$ added surimi gel was approximately $5\%$ less than non-added surimi gel, and major amino acids were aspartic acids, glutamic acid, leucine and lysine. Exceptionally, cysteine content of $10\%$ added surimi gel was 2 times higher than control (surimi gel without crab paste). Calcium and phosphorus contents of $10\%$ crab paste-added surimi gel were 172:4mg/l00g and 234.6 mg/100g, respectively, and their ratio (1:1.4) was in the optimal range in the body absorbtion efficiency.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.59 no.2
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• pp.167-173
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• 2014

Red yeast rice (RYR) is the product of fermented yeast by Monascus strains on rice, and has recently become a popular dietary supplement as a traditional food in Asia. RYR contains monacolin K substances known to inhibit cholesterol synthesis as efficiently as statin drugs. To determine the optimal rice cultivar for manufacturing RYR, 7 rice cultivars (Goami, Goami2, Sangjuchalbyeo, Seolgaeng, Saegyejinmi, Yeonghojinmi and Chilbo) were fermented using two Monascus strains (M. ruber KCTC6122 and KCCM60141 of M. ruber) in this study. The monacolin K content of Sangjuchalbyeo were 47.24 ppm on KCTC6122 cultures and 117.03 ppm on KCCM60141 cultures, respectively. Other cultivars, especially Goami and Goami2, which had less content of monacolin K could not seem to ferment normally because those didn't show red color. These results imply that Sangjuchalbyeo can be optimal rice cultivar as a commercial RYR which is well fermented rice and has high content of monacolin K.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.148-148
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• 2003

최근 홍국색소는 천연계착색료로서 뿐만 아니라 발효식품, 발효조미료등에도 이용되어 기호에 맞는 새로운 홍국 개발도 적극적으로 진행되고 있어 인지도가 높아지고 있다. 혈청콜레스테롤저하작용, 혈압강하작용, 혈당강하작용, 항산화작용등 여러가지 약리효능을 지닌 홍국균을 이용해 재래적 방법에 근거하여 홍국주를 제조하여 그 제조공정을 확립하고 품질특성을 확인하였다. Monascus purpureus를 액체배양법에 의해서 홍국코지를 제조하고 코지의 역가는 $\alpha$-amylase와 $\beta$-amylase 활성은 400unit와 4.44unit를 나타났으며, acid protease 활성은 80unit, neutral protease 활성은 91.4unit로 나타났다. 홍국코지에 증자된 쌀과 물을 혼합하여 발효경과를 측정하고, 발효가 끝난 홍국주의 DPPH법에 의한 전자공여능, 아질산염 소거능, Total phenolic compound함량, ACE저해작용등을 측정하였다. 홍국주의 발효경과 분석은 알콜도수는 2차 담금 후 2일째-13.2도, 4일-13.5, 6일째-13.5, 8일째-13.5, 10일째-13.4로 나타났다. 환원당은 2일째-23.26, 4일-20.68, 6일째-21.74, 8일째-19.93, 10일째-14.23 $^{\circ}$Brix로 점점 감소한다는 것을 볼 수 있으며, 색도에서 적색을 나타태는 Hunter value a값은 2일째 -14.72, 4일-14.97, 6일째-15.70, 8일째-16.43, 10일째-17.29로 시간이 지날수록 붉은 색소가 증가한다는 것을 알 수 있었다. pH는 2일째-4.52, 4일-4.02, 6일째-4.11, 8일째-13.11, 10일째-13.18로 pH가 약간 낮아진 것을 볼 수 있다. 산가는 2일째-8.4, 4일-6.7, 6일째-7.0, 8일째-7.5, 10일째-11.5로 pH가 산성화 될 수록 산가는 증가하는 것을 볼 수 있다. 홍국주의 전자 공여능에 의한 항산화력은 25.6%, 아질산염 소거능은 27.6%, Total phenolic compound 함량은 12.34mg%, ACE저해작용은 38%의 항산화력을 나타냈다.

• The Korean Journal of Food And Nutrition
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• v.23 no.1
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• pp.23-29
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• 2010

Pigment concentrates with violet-red color and sweet taste were obtained from purple-fleshed sweet potato(PFSP) using ethyl alcohol and water. Extract from general potato(GP) were used as a control. The relative stability of PFSP pigment concentrate(PFSPPC) in a storage test over 15 days was confirmed in the order of dark > fluorescence > sun-light irradiation. The relative stability of GP pigment concentrate(GPPC) in a storage test over 15 days was confirmed in the order of sun-light > fluorescence > dark storage. The RRP of PFSPPC was higher than that of GPPC, but the color strength of GPPC was 1/2 that of PFSPPC. Treatment of PFSPPC with aluminum potassium sulfate(0.2~0.3%, w/w) best improved its stability. The improved RRPs of PFSPPC were 45.16~47.31% in sun light irradiation, 55.91~60.22% in fluorescence irradiation, and 76.34~75.97% in dark storage conditions. In substituting aluminum potassium sulfate for chitosan, an amount of 0.2~0.3%(w/w) was suitable, giving similar results in improving pigment stability for all concentrates tested. Also, freeze-dried PFSPPC powder was manufactured as a substitute for dextrin, and also as a substitute for chitosan to the extent of 0.25%(w/w). The results of storage stabilite for freeze-dried PFSPPC and GPPC powder over 15 days, irradiation were, PRRs of 74.47~89.36% and 61.54~76.92%, respectively. The stability improving effect of freeze dried PFSPPC powder was confirmed by the results of storage experiments at various conditions. The use of freeze-dried PFSPPC powder was therefore confirmed to be an effective treatment for general foods.

• Journal of Life Science
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• v.25 no.1
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• pp.29-36
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• 2015

Prodigiosin, a member of natural red pigment family, is produced by Serratia marcescens, and characterized by a common pyrrolylpyrromethane skeleton. This pigment has been reported with the effects of anticancer, immunosuppressant, antifungal, and algicidal activities. Methicillin-resistant Staphylococcus aureus (MRSA) is a major cause of hospital infections. In this study, anti-MRSA properties of prodigiosin isolated from Serratia sp. PDGS 120915 were investigated. We identified and purified prodigiosin using high performance liquid chromatography (HPLC) and evaluated anti-MRSA activity. Purified prodigiosin inhibited the growth of MRSA. The minimum inhibitory concentrations (MICs) of prodigiosin were determined to $32{\mu}g/ml$ against the MRSA strains. Fractional inhibitory concentration (FIC) indices of ampicillin and penicillin were indicated synergistic effects of prodigiosin on MRSA.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.150-162
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• 2002

Perilla, Perilla frutescens. (L.) Britton, is a traditional oil seed crops grown in Korea. The seeds and seed oil is used for edible and some industrial sectors. The seeds of perilla contains 35-54% of a drying oil which is similar to the linseed oil. The fatty acids of seed oil is composed with linolenic acid, linoleic acid, and oleic acid. The majority of fatty acids of the oil is $\alpha$-linolenic acid proportioned 51-71% of the oil. This high linolenic acid makes it unstable of the oil and owing to the fast oxidation. Therefore, the plant breeders are challenges to develope a new varieties with low linolenic acid for edlible oil and high linolenic acid for industrial uses. Perilla foliage is also used as a potherb. The green leaves contains a special flavor, perilla aldehyde, and some abundant minerals and vitamins. The vitamin C and $\beta$-carotene is more available than lettuce and crown-daisy of which used for similar potherb and vegetables in traditional Korean food table. The authors are reviewed and discussed on the current status and prospects of the quality evaluations and researches in perilla seeds and leaves to provide and refers the condensed informations on their quality.

• Food Science and Preservation
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• v.11 no.2
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• pp.142-147
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• 2004

To develop the red pepper seasoning oil(RPSO), corn oil was used as the base oil. For generating hot taste and color, oleoresin capsicum and oleoresin paprika were mixed to base oil (SSO1). Then, for generating black red color, natural black pigment that is extracted from gardenia and kaoliang was added SSO1 to prepare SSO2. To magnify the hot taste, extract of red pepper, phosphoric salt and emulsifier (monogly 20) were. then added to SSO2 to prepare SSO3. This SSO3 was very similar to real red pepper seed oil as a color and taste, but its hot flavor was not enough. To resolve this problem, we mixed about 5% of another oil(SSO4), which was mingled and roasted red pepper powder with corn oil, to SSO3. In terms of above experiment, RPSO was obtained.

• Journal of the Korean Ceramic Society
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• v.43 no.10 s.293
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• pp.601-606
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• 2006

For the purpose of development of red color stain body, bone body which can be fired at 1180$^{\circ}C$ and has a higher degree of whiteness and transmission was developed and a property experiment depending on the content of $Fe_2O_3$ was performed. For manufacturing this body, 9% addition of bone ash to commercialized white body resulted in the best whiteness and proper physical characteristics. In an experiment of oxidized iron addition using this body as a basis, red color stain body fired up to 1150$^{\circ}C$ following the addition of 6% oxidized iron showed physical characteristics such as 5.4R color closer to theory color, 0.08% water absorption rate, 9.1% shrinkage, and 1861 kgf/$cm^2$ bending strength, which implies that this body is suitable for red color stain body.