• KSBB Journal
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• v.21 no.6 s.101
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• pp.414-417
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• 2006

For developing functional biomaterials, chemical analysis of Lespedeza cuneata including minerals, amino acids and vitamin were investigated. Minerals of L. cuneata were found to be calcium, potassium, magnesium, phosphorus, sodium, iron, manganese, zinc and copper. Among the free amino acid, proline was 33.77 mg% that were 67.2% of free amino acids and essential amino acids were 7.49 mg%. Total amino acids were analyzed as 2,817 mg% and the content of glutamic acid (496.00 mg%) was highest. In case of vitamin, the highest components was vitamin E with 33.03 mg%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.4
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• pp.1-6
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• 1982

This study designed to elucidate free amino acid composition and calcium, iron contents in extractive cooking. broth of boiled-dried anchovy. Composition of the free amino acid in boiled-dried anchovy, in large and medium one appeared the same tendency. Abundant free amino acid of boiled-dried anchovy were histidine, alanine, lysine, leucine, glycine and glutamic acid in order. The total free amino acid was greatly extracted from cooking broth when boiled at 30 minutes. Free amino acid, such as histidine, alanine, lysine, leucine and glutamic acid had abundant in cooking broth. The calcium and iron contents in broth were little difference between large and medium one. Calcium and iron contents were highest in cooking broth when boiled at 30 minutes. Panel test on general accetability was very good in the boiling at 30 minutes.

• Journal of the Korean Society of Food Culture
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• v.7 no.4
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• pp.323-328
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• 1992

Three kinds of soy sauce were prepared using the brick type of conventional meju (A), the brick type of meju of Aspergillus oryzae (B), and the grain type of meju of Aspergillus oryzae (C) in summer. Free amino acids were analyzed in according to aging time of those products. Findings are as follows. Lysine, histidine, serine, glycine, valine, methionine, and phenylalanine were detected in all kinds of soy sauce at the beginning preparation. Aspertic acid, glutamic acid, alanine, threonine, arginine, and leucine were detected during 90 days. Isoleucine and tyrosine were detected during 180 days. Lysine and histidine were shown higher content among the detected free amino acids. The each content of glutamic acid, aspartic acid, and methionine was decreased in passing the aging time. The total content of free amino acids was shown 3,559-4,119 mg/100 ml at the 180 days. The total content of free amino acids of soy sauce C was higher than that of other soy sauces.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.05a
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• pp.241-242
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• 2000

혈장내 필수 아미노산들의 농도 변화는 사료내 단백질원의 질(quality)에 따라 달라지며, 성장과 상관관계가 있다고 보고하였다(Young, 1970). 하지만 사료공급 이전에 절식 기간 및 공급방법에 따른 실험 조건의 차이 등으로 인하여 시간대별 혈장내 유리 아미노산의 농도 변화에 대한 연구들마다 일관되지 못한 결과를 보여주었다. 따라서 본 연구는 stomach intubation 방법으로 사료를 공급한 무지개 송어에 있어 시간대별 혈장내 아미노산의 농도 변화를 조사하며 사료의 품질 및 아미노산 대사와 관련한 연구에 기초자료를 마련하는데 그 목적이 있다. (중략)

• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.58-62
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• 1989

Free amino acids in water-extracts and total amino acids in hydrolysates of three cultivated mushrooms, Agaricus bisporus, Pleurotus ostreatus and Lentinus edodes were analyzed by amino acid analyzer to know the compositional differences depending on species and portions (pileus and stipe). Eighteen amino acids were identified and quantified. The total nitrogen and protein nitrogen contents were in the range of 1.67-6.24% and 0.88-2.42% (dry basis), respectively. The considerable differences were often found among species and portions of mushrooms. All of them were found to be higher in the pileus part. The free amino acids conents in water-extracts were in the range of 10.04-37.85mg/g(dry weight) and the total amino acids contents in hydrolysates were in the range of 53.37-120.15mg/g(dry weight). Glutamic acid, serine, histidine, and alanine were dominent in the free amino acids pool and glutamic, aspartic acid, histidine, and alanine were in the total amino acids pool.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.1
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• pp.75-78
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• 2000

The present study was conducted for the data of toxicity and taste components of the pufferfish, Sphoeroides annulayus (bull's eye fuller), transported from Mexico. All other parts including muscle and skin were nontoxic ranging below $10\;{\mu/g$ except gonad, The amounts of IMP and ADP were $5.6\;{\mu}mol/g\;and\;2.7\;{\mu}mol/g$, and the ratio to the total ATP and its related compounds was $41.1{\%}$. The great portion of free amino acids in the muscle of the puffer was occupied by L-glycine, L-alanine, L-anserine, L-threonine and L-valine. Their amounts were $233.5 mg/100 g, 169.0 mg/100 g, 149.1 mg/100 g, 135.7 mg/100 g and 132.3 mg/100 g$. Their concentration ratio to total free amino acids were $14.28{\%},\;10.33{\%},\;9.12{\%},\;8.30{\%}\;and\;8.09{\%}$, respectively. The content was $50.12{\%}$ of the total free amino acids. In addition, the amounts of taurine and L-histidine were 119.3mg/100 g and 14,7 mg/100 g.

• Korean journal of food and cookery science
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• v.19 no.1
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• pp.1-10
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• 2003

All optional ingredient, Jasoja(Perillae semen) was adopted to improve Dongchimi in qualify during fermentation. Free sugar, free amino acid, non-volatile organic acid and volatile compounds were determined during fermentation at 10$^{\circ}C$ for 45 days. Free sugar content was slightly higher in 0.5%-Jasoja-treated samples than that of control. The contents of free amino acids in control Dongchimi (without jasoja) increased slowly during fermentation while those in 0.5 %-treated samples began to decrease after reaching their maximum value on the day 11 when Dongchimi became most acceptable. There were 6 non-volatile organic acids, such as lactic, fumaric, succinic, malic, tartaric, and citric acid. Among these, only lactic and succinic acid increased consistently with fermentation while others decreased. Volatile components in Dongchimi were mostly identified as sulfur-containing compounds by gas chromatography. Their numbers and % peak areas in the gas chromatogram decreased slightly with the increase in organic acids and alcohols during fermentation period. On the other hand, Dongchimi prepared with Jasoja maintained its contents of total acids as well as the level of sulfur-containing compounds.

• KSBB Journal
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• v.7 no.3
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• pp.186-190
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• 1992

The compositions of amino acid in the protein and total fatty acid of Dendrolimus spectabilis were analyzed quantitatively by HPLC and GC, respectively. The contents of crude oil and protein from the extracts were 21.00% and 58.47%, respectively. The amount of free amino acids in the protein was 3.65g/100g, and 1.31g/100g of essential amino acids was contained in the free amino acids. The amount of total amino acids in the protein was 41.20g/100g, and 14.75g/100g of essential amino acids were contained in the total amino acid. The compositions of fatty acid in the oil were $C_{18}$=26.81%, $C_{16}$=19.09%, $C_{18:1}$=18.74%, $C_{18:3}$=15.33%, $C_{16:1}$=7.29%, $C_{20}$=5.21% in order, respectively. 45.88% of unsaturated fatty acids were contained in the oil.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.389-392
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• 1994

Changes in free amino acids and amino nitrogen of traditional kochujang were investigated during 180 days of fermentation. Tested kochujang included Sunchang kochujang prepared with glutinous rice, Boeun kochujang prepared with barley, and Sachun kochujang prepared with wheat. Amino acids remarkably increased during fermentation were methionine, glutamic acid, isoleucine, leucine and tyrosine. However, regardless of kinds of kochujang major free amino acids were serine, aspartic acid, glutamic acid and proline. Glutamic acid was noted as the most contributing to the savory taste of kochujang in relation to the increasing ratio and content among tree amino acids during fermentaion. The correlation coefficent between totals of free amino acids and the contents of amino nitrogen were relatively high (0.87

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.1
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• pp.96-101
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• 2013

This study was carried out to investigate the changes in antioxidant activity, and the isoflavone and free amino acid content in fermented tofu of the ingredients of kimchi (red pepper, garlic, ginger, and anchovies) and lactic acid bacteria (Pediococcus acidilactici KL-6) during 24 weeks of fermentation at $20^{\circ}C$. The total polyphenol content of various types of fermented tofu such as the control (tofu with kimchi ingredients mixture), tofu and kimchi ingredients with lactic acid bacteria (TL), and tofu in pre-fermented kimchi ingredients with lactic acid bacteria (TPL) ranged from 156.34 to 165.17 mg/g, showing that TPL was significantly higher in terms of fermentation time (6 weeks) compared to others. The DPPH free radical scavenging activity of TPL (84.11%) was higher than that of the control (76.68%) and TL (78.95%) after 12 weeks fermentation at $20^{\circ}C$. The changes of nitrite scavenging activity and SOD-like activity in the tested tofu showed the same tendency as the DPPH free radical scavenging activity during 14 weeks fermentation TPL showed statistically significant levels of increased antioxidant activity, so we compared the isoflavone and free amino acid content. The isoflavone and free amino acid content of TPL was 2.34 mg/g and 20.81 mg/g after 14 weeks fermentation, respectively.