• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.192-196
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• 1989

This experiment was carried out to compare the difference of lipid components, amino acid composition by size of sea eel. Large sea eel(length 57.5-60.0cm, weight 269.5-300.0g) was higher in moisture and crude protein content, and lower in crude lipid content than those of small sea eel(28.8-31.2cm, 39.5-43.6g). Total lipid(TL) of large and small sea eel were consisted of 89.7%, 93.3% neutral lipid, 8.9%, 5.2% phospholipid, and 1.4%, 1.5% glycolipid, respectively. In fatty acid composition of TL, large fishes revealed higher content in polyunsaturated fatty acids such as 20:5, 22:5, 22:6, while lower in saturates and monoenes such as 16:0, 16:1, 18:1 than those of small fishes. The major fatty acids of these fishes were generally 18:1, 16:0, 22:6, 16:1 and 20:5 in order. Total amino acid contents of large and small sea eel were 17022.7mg/100g, 15409.4mg/100g. And the main amino acids were aspartic acid, glutamic acid, isoleucine, leucine, lysine, arginine. Large fishes was higher in cystine, methionine, tyrosine, phenylalanine content, while lower in aspartic acid, glutamic acid than those of small ones.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.35-41
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• 1998

Essential amino acid composition of seventy eight medicinal herbs marketed in Korea was analyzed of the basis of their dried weight. From the results analyzed, it was shown that Alisma orisntale (S.) J. (1,911.5 mg%), Foeniculum vulgare M. (1,090.8 mg%), Artemisia princeps P. (1,073.6 mg%) and Typha latifolia L.(956.1 mg%) contain in threonine. Alisma orisntale (S.) J. (2,523.3 mg%), Nelumo nucifera G. (1,984.7 mg%) and Foeniculum vulgare M. (1,553.8 mg%) contain in lysine. Nelumo nucifera G. (738.3 mg%), Alisma orisntale (S.) J. (635.2 mg%) and Foeniculum vulgare M. (507.7 mg%) contain in methionine. Nelumo nucifera G. (2,496.9 mg%), Alisma orisntale (S.) J. (2,295.6 mg%) and Coix lachrymajobi L. var. M. S. (2,222.5 mg%) contain in leucine. Nelumo nucifera G. (1,624.6 mg%), Alisma orisntale (S.) J. (1,432.7 mg%) and Xantnium strumarium L. (1.371.7 mg%) contain in isoleucine. Alisma orisntale (S.) J (1,791.0 mg71), Nelumo nucifera G. (1,570.6 mg%) and Xantnium strumarium L. (1,498.7 mg%) contain in phenylalanine.

• Applied Biological Chemistry
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• v.40 no.2
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• pp.148-151
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• 1997

Platycodon root contains abundant pharmaceutical substances and is widely used as a food and a medicinal herb. To identify the major components of the three-year-old and the 24-year-old platycodon roots cultivated in a local farm were analyzed and compared with their chemical compositions prior to their pharmaceutical substances, which were used as the fundamental data. There were no differences in chemical composition, inorganic compositions and fatty acid compositions between the 24-year-old and three-year-old roots. Total amino acid contents were 375.8 mg% and 891.6 mg% in the 24-year-old and three-year-old platycodcon roots, respectively. Sixteen species of amino acid were identified by amino acid autolyzer except cysteine both in the 24-year-old and three-year-old roots. Linoleic acid, which was the highest fatty acid contained both in the 24-year-old and three-year-old roots, was estimated to be 48.7% and 39.1% of total fatty acids, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.4
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• pp.423-429
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• 1989

This study was investigated to determine the amino acid content, fractionation and gel electrophoresis pattern of mungbean protein isolates(MPI), which were prepared from defatted mungbean flour(DMBF) of sunhwa-nogdu(SH) and conventional(C) mungbean varieties. MPI have particulary high content of lysine and low sulfur containing amino acids, even though amino acid pattern of mungbean flour and its protein isolate were found to be similar And, there was no significant difference In the amino acid composition between SH and C varieties. Further fractionation of MPI by solubility method and electrophoresis procedure was demonstrated that the fractions, such as albumin, globulin, glutelin and residue from MPI showed $6{\sim}10$ bands in SDS/PAGE pattern. And also the most of each protein fractions had lower molecular weight than 68,000 daltons and distributed more in the molecular weight range $43,000{\sim}68,000$ daltons.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.1
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• pp.105-109
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• 2010

This study was conducted to analyze nutrient composition of a genetically modified $\beta$-carotene biofortified rice (GM rice), developed by the Rural Development Admistration in Korea. The nutritional constituents of GM rice were compared with those of the parental rice cultivar 'Nakdong' as a non-GM control to access nutritional equivalence. Proximate components (moisture, starch, protein, lipid, and ash) of the GM rice were similar to those of the conventional non-GM rice. $\beta$-Carotene contents of GM brown and milled rice were 2.35, 2.03 ${\mu}g/g$(d.b.), respectively. There were no significant differences between the GM and non-GM rice with respect to most of their nutrient composition, despite minor differences in most amino acids and minerals. This result demonstrated that the nutritional composition of this GM rice would be equivalent to that of the parental non-GM rice without major changes in its chemical contents.

• Korean journal of food and cookery science
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• v.9 no.2
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• pp.74-77
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• 1993

In an attempt of develop composite flours, Korea yam (Dioscorea batatas) was investigated in terms of the physicochemical properties and sensory evaluation with doughnut. Yam had 76.10% of water, 18.63% of carbohydrate, 4.03% of crude protein, 0.27% of fat, 1.02% of ash and 17.20% of starch. Compositions of the free sugar in yam flour were glucose, fructose and sucrose, which of amounts was about 30% respectively. The major free amino acids of yam were Serine, Arginine & Alanine, which consisted of 70.3% of the total free amino acids. Most amino acids of yam were Glutamic acid, Aspartic acid & Arginine which consisted of 47% of total amino acids. As the amount of yam flour in doughnut was increased the oil absorption rate was lower. In the sensory evaluation, control and 10% flour group did not show any significant difference in all category of sensory characteristics.

• KSBB Journal
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• v.9 no.2
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• pp.165-173
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• 1994

In this paper we have described the structural characterization of recombinant bovine somatotropin produced in Escherichia coli. Recombinant bovine somatotropin consists of 191 amino acid residues with a calculated molecular weight of 21,802 Da. For fragmentation of recombinant bovine somatotropin, we have used trypsin, Staphylococcus aureus V8 pretease, CNBr, and mild acid hydrolysis method. Digestion and cleavage with these proteases and chemicals yielded peptides of various size for amino acid sequence determination. The N-terminal sequence analysis was carried out up to thirty residues. Because the design of the recombinant bovine somatotropin gene for expression was such that the coding sequence begins with an initiation codon, AUG, before Ala, the first amino acid of bovine somatotropin, we could expect the initial amino acid as N-formyl Met. But the first amino acid of this protein, expressed in E. coli cells as inclusion bodies, was Ala. And the amino acid composition of RP-HPLC purified recombinant bovine somatotropin was determined and no essencial difference was observed. The amino acid sequence of the recombinant bovine somatotropin was identical to that predicted from its recombinant gene. There was no processing or replacement of amino acid residues in recombinant bovine somatotropin expressed in E. coli. The hydropathy plot of recombinant bovine somatotropin revealed a hydrophobic region at the NH2-terminus and hydrophilic region at the COOH-terminus. The E. coli expression system is thought to be valuable for the expression of recombinant bovine somatotropin because protein was processed to remove the N-terminal Met residue by methionyl-aminopeptidase autonomously.

• Food Science of Animal Resources
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• v.25 no.2
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• pp.162-167
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• 2005

This study was carried out to investigate the effect of ultrasound treatment on the quality, amino acid and fatty acid composition of fried chicken meat The moisture content of raw chicken meat was higher than fried chicken meat, but the crude protein and fat were lower than those of fried chicken meat The moisture and crude fat of ultrasonic fried chicken meat were higher than those of control. The crude protein of breast meat was higher than leg meat, but the moisture and crude fat were lower than leg meat The ultrasonic treatment did not affect on calorie of the fried chicken meat The pH of leg meat was higher than breast meat, and the fried loss of breast meat was higher than leg meat Frying loss of the leg meat was higher than that of control when ultrasonic treated The Hunters $L^{\ast}$ value of ultrasonic treated breast meat was higher than control, but the leg meat were not significantly different between ultrasonic treatment and control. The $a^{\ast}$ value of leg meat was higher than breast meat, and $b^{\ast}$ value of breast meat was higher than leg meat And the $b^{\ast}$ value of ultrasonic treatment was higher than control. The glutamic acid and aspartic acid were major amino acids in chicken meat The palmitic acid $(C_{16:0})$ and oleic acid $(C_{18:1})$ by fried were decreased, and the linoleic acid $(C_{18:2})$ was increased But the fatty acid composition by ultrasonic treatment were not changed.

• Applied Biological Chemistry
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• v.33 no.4
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• pp.282-286
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• 1990

To extract insoluble proteins of soymilk residue by microorganism the soymilk residue was treated with crude enzyme solution from Bacillus subtilis IAM 1071 natto. Optimum conditions of pH, temperature, and digestion time were determined, and amino acid composition of the extract was obtained at $45^{\circ}C$. Under optimum conditions, the extractability with natto reached to 65% in 15hrs. The contents of essential amino acids of extract were high and specially, S-containing amino acids including methonine and cysteine and Lysine content were high.

• Food Science of Animal Resources
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• v.20 no.4
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• pp.257-263
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• 2000

본 연구는 체중 18~19kg(16~17개월령)의 측염소 3 두(♀)를 반도체로 한 후 흑염소육에 한약재를 첨가한 것을 가약 흑염소 소주로 하고, 흑염소육만 증탕한 것을 순 흑염소 소주로 하였고, 한약재만 증탕한 것을 한약재 증탕액으로 하여 4$^{\circ}C$에 30일간 저장하면서 VBN, 아미노산 무기질 조성 변화를 분석하여 다음과 같은 결과를 얻었다. VBN함량은 모든 처리구에서 저장기간이 경과하면서 증가하는 경향이었고, 가약 흑염소 소주보다 순 흑염소 소주의 VBN이높게 나타났으며(P<0.05) 처리구 모두 실험기간 동안 가식권 범위내에 있었다. 무기물 함량은 가약 흑염소소주가 순 흑염소 소주보다 높은 함량을 나타내었고, 한약재 증탕액에서 높은 함량을 나타내었던 무기물이 가약 흑염소 소주에서 높은 함량을 나타내었다. 특히 가약 흑염소 소주는 순 흑염소 소주도다 Ca, K, Mg가 2배이상 많은 함량을 나타내었다. 저장기간이 경과함에 따라 Ca, Fe는 감소하는 경향이었다. 순 흑염소 소주는 가약 흑염소소주보다 총 아미노산 함량이 높았으며, 가약 흑염소 소주는 glycine, glutamic acid, alanine, aspartic acid 순이었고, 순 흑염소 소주는 glycine, glutamic acid, alanine, aspartic acid, arginine 순이었으며, 한약재 증탕액은 gluta-mic acid와 aspartic acid 함량이 가장 높은 경향이었다.