• Journal of Ginseng Research
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• v.8 no.2
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• pp.114-123
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• 1984

This study was conducted to investigated the morphology and distribution of starch granule in ginseng root. The results obtained are as follows; The starch contents of main and lateral ginseng 1$.$cot were 23-32% and 14-16%, respectively, and it was varied significantly with growing season, namely 15-37% in Summer (May to August) and 3-6% in Winter (November to March). Thus the starch content of ginseng root was different depending on the portien of ginseng root and growing seasons, but a significant difference was not observed by a growing period of ginseng. The starch granules showed nearly round or oval shape having the diameter 2-8${\mu}$ and their size were increased with a growing period of ginseng. The crystalline structure of starch granules was found to be B-type by X-ray diffraction study.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.408-414
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• 2008

Low-fat sausages (LFS) containing various levels (0, 0.3, and 0.6%) of activated lactoferrin (ALF) which was prepared by dialysis to chelate irons of native lactoferrin, were manufactured and measured the physicochemical and textural properties, and shelf-life effect during refrigerated storage ($8^{\circ}C$). LFSs contained 72-16% moisture, 1-2% fat, 12-14% protein and a pH range of 6.04-6.08. No differences in physico-chemical and textural properties were observed with the increased ALF (p>0.05). Microbial growth of Listeria monocytogenes (LM), which inoculated at the levels of $10^4$ CFU/g, was increased with increased storage time. ALF at the amount of 0.6% slightly inhibited the microbial growth on the LFS (p<0.05), as compared to those of LFSs without ALF, however it had lower antimicrobial activity than those of 3.3% sodium lactate. These results indicated that the addition of ALF at the level of 0.6% affected the antibacterial activity of LFSs, resulting in the suppression of microbial growth in LFSs without quality defects.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.161-166
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• 1991

For the production of useful products from microorganism, a bacterial strain producing the biopolymer was isolated from soil. The bacteriological characteristics of the strain were examined and some chemical properties of the biopolymer produced were investigated. The bacterial strain was identified as an alkali-tolerant Bacillus sp. The results of chemical composition, various color reactions and I.R. spectrum revealed that the biopolymer contained high protein content, low amino sugar and no uronic acid. However, the biopolymer was precipitated by treating with cetylpiridinium chloride and was found to be acidic.

• KSBB Journal
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• v.8 no.3
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• pp.209-216
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• 1993

For the production of biodegradable polymers from microorganisms a bacterial strain producing a biopolymer was isolated from soil. The bacteriological characteristics of this strain and physicochemical Properties of the biopolymer produced were investigated. The bacterial strain was identified as an alkalophilic Alcaligenes sp. The Purified biopolymer treated with cetylpridinium chloride and acetone was identified as an acidic biopolymer having carboxyl groups and showed strong UV absorbance (at 210nm). The biopolymer was composed of 100% glutamic acid and glutamic acid existed as $\gamma$-polyglutamic acid($\gamma$-PGA) in the form of the $\gamma$-peptide bond. The equivalent weight of this $\gamma$-PGA was estimated about 350, indicating that one acidic fraction per 2.7 residue of $\gamma$-polyglutamic acid existed. The molecular weight was $6.5{\times}10^5$ Daltons.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.755-761
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• 1988

The effect of NaCI content levels(1.7, 2.2, 2.7 and 3.2%) on the ripening of a dry sausage was studied, when starter culture and Glucono-delta-Lacton were used. During the ripening of sausages, the physical and chemical properties and the microbial mutiplication were investigated, and also the growth of inoculated Staphylococcus aureus was detected, pH values were slowly decreased and Aw values dropped fastly during ripening period with the increase of NaCl content. In instrumental texture examination, the texture of sausage with NaCl content of 3.2% was significantly harder and more cohesive than those with lower NaCl contents. During ripening St. aureus was decreased by one tenth and not significantly different among mixtures with different NaCl contents. Depending upon reducing NaCl levels, total bacteria and Lactobacilli grew rapidly, while Enterobacteriaceae decreased slowly during ripening.

• Applied Biological Chemistry
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• v.25 no.4
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• pp.218-223
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• 1982

Physicochemical properties and aging of chestnut, Castanea cretana(Eungi), starch were investigated. The starch granules were irregular oval shape with the ratio of short and long axis of 1 : 1.4 and the size of $2.9-21.4{\mu}$ (average $10\;{\mu})$). The starch showed a typical B-type X-type diffraction pattern. Amylose content and water binding capacity were 22.7% and 81.5%, respectively. The optical transmittance of 0.1% starch suspension increased rapidly from $55^{\circ}C$. The swelling power of the starch repidly increased betwen $55^{\circ}C$ and $60^{\circ}C$, and its increase slowed down thereafter. Amylograms of starch at 5% and 6% concentrations indicated that the starch was stable against heat and shear force. The viscosity at 6% concentration was over twice higher than that at lower concentration. The time constant(reciprocal of rate constant) for 45% starch gel stored at $21^{\circ}C$ was 1.68 days.

• Korean journal of food and cookery science
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• v.4 no.1
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• pp.47-52
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• 1988

The chemical composition of 13 different Korean green tea products made from various kinds of tea trees and processing methods was analyzed. The distinct changes in the chemical composition noticed by the harvesting time of tea leaves. The content of crude protein decreased and the contents of crude fat and crude fiber increased as the harvesting runs proceeded. The contents of tanic substances and total sugar tended to increase while caffein content decreased as the runs proceeded. The contents of some organic acids reached to the maximum at the second run of harvest. Steamed leaves had higher chlorophyll content than roasted one, and it resulted in the brighter green and more yellow color of steamed tea products.

• Korean Journal of Food Science and Technology
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• v.19 no.1
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• pp.18-22
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• 1987

Starch granules of cow pea were oval with their sizes of $6-22{\mu}$m. X-ray diffraction pattern of starch granules showed some crystallinity at $2{\theta}$ $15^{\circ}$, $17.1^{\circ}$, $18.1^{\circ}$, $22.9^{\circ}$. The blue value of starch was 0.370, amylose contents 28.1% and water binding capacity 70.6%. Swelling power of the starch increased rapidly from $65^{\circ}C$ to $75^{\circ}C$ thereafter increased less rapidly. Solubility showed the same pattern as the swelling power. Optical transmittance of 0.2% starch suspension was increased rapidly from $70^{\circ}C$ and the gelatinization between $70^{\circ}C$ and $90^{\circ}C$ was single stage. Amylogram of 4% starch solution showed no peak viscosity but 6% starch solution showed peak viscosity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.146-151
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• 2004

To evaluate a gamgug (Chrysanthemun indicum L.) as a new food material, its physicochemical properties were analyzed. The proximate compositions of gamgug were that the moisture content 10.51%, 9.38% for crude protein, 3.47% for lipid, 4.87% for ash, 13.12% for reduing sugar, 9.03% for crude fiber, and 0.74% for vitamin C, respectively. The essential amino acid contained in gamgug accounted for 41.42% of the total amino acid, while the non-essential amino acid accounted for 58.58%. It was shown that the fatty acid consisted of 6 different kinds, of which 22.63% for palmitic acid followed by 17.51% for linoleic acid, 12.76% for linolenic acid, 4.36% for myristic acid, 3.16% for oleic acid, and 0.61% for stearic acid, respectively. The content of minerals was that K was 847.4 $\mu\textrm{g}$/g which was the largest, Mg 369.0 $\mu\textrm{g}$/g, Ca 300.8 $\mu\textrm{g}$/g, and Na 61.4 $\mu\textrm{g}$/g, respectively. It was also shown that gamgug contained 45 different kinds of volatile flavor compounds, of which a docosane accounted for 9.4%, a benzene, 1-(1,5-dimethyl-4-hexenyl)-4-methyl-benzene for 5.8%, and camphor for 5.4%, respectively.

• Food Science of Animal Resources
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• v.31 no.4
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• pp.557-562
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• 2011

The study was performed to investigate microbial and physicochemical properties of domestic liquid eggs during cold storage. The liquid eggs used in the experiment were whole liquid, liquid egg yolks, and liquid egg whites. All samples were analyzed in summer and winter. The aerobic microorganisms were 1,270-83,300 CFU/g from non-sterilized liquid eggs produced in summer and their numbers increased from those produced in winter (ND, ~4,330 CFU/g). Total coliforms were not observed in non-sterilized whole liquid and non-sterilized liquid egg yolk regardless of season. Total coliforms from nonsterilized products were not detected in liquid egg whites during cold storage. Salmonella sp. was not observed in any of the liquid egg products. However, Pseudomonas sp., Pseudomonas geezennei, Pseudomonas otitidis, and Pseudomonas aeruginosa were identified by 16S rRNA from non-sterilized whole liquid eggs produced in summer. The pH and viscosity of whole liquid eggs and liquid egg whites were not different between the sterilized and non-sterilized treatments during cold storage. These results suggest that managing cross-contamination is necessary when non-sterilized liquid eggs are processed in summer.