• Korean Journal of Food Science and Technology
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• v.19 no.2
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• pp.134-139
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• 1987

The triglycerides of walnut oil were fractionated by high performance liquid chromatography (HPLC) on the basis of partition number (PN). Each triglyceride was finally fractionated on the basis of aryl carbon numbers (CN) by gas-liquid chromatography (GLC). The fatty acids of triglyceride for each PN group were analyzed by GLC. Also, the fatty acid at ${\beta}-position$ of glycerol in each PN fraction separated by HPLC was determined by enzymatic hydrolysis with pancreatic lipase. The major triglyceride molecular species of walnut oil were $C_{18:2}{\cdot}C_{18:2}{\cdot}C_{18:1}$(LLO; 10.9%), $C_{18:3}{\cdot}C_{18:2}{\cdot}C_{18:2}$(LnLL; 17.6%) and $C_{18:2}{\cdot}C_{18:2}{\cdot}C_{18:2}$(LLL; 37.3%). The triglyceride molecular species occupied by unsaturated fatty acid at ${\beta}-position$ were more than 90%.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2020.12a
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• pp.68-68
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• 2020

최근 기후온난화 및 다문화 가정 증가에 따라 아열대작물 재배 및 수요가 증가하고 있다. 차요테(Sechium edule (Jacq.) Sw.)는 멕시코 남부와 중앙아메리카가 원산인 아열대 채소로 박과에 속하는 다년생 덩굴식물이다. 차요테는 아삭아삭한 식감에 가벼운 단맛을 가지고 있으며, 그 맛이 오이, 무와 비슷하다. 라틴아메리카에서는 튀김, 샐러드, 수플레로 필리핀에서는 수프과 볶음의 재료로 활용한다. 국내에서는 식감이 좋아 열매를 장아찌 용으로 이용하거나 어린순과 잎을 무침용으로 이용하기도 한다. 차요테는 매우 낮은 칼로리를 지녔으며 포화지방이나 콜레스테롤을 함유하지 않아 다이어트 식품으로 알맞은 채소이다. 또한 비타민 C와 E, K가 풍부하여 피로 해소, 면역력 개선, 피부 미용, 감기 예방, 골다공증이나 암 예방, 동맥경화 방지는 물론 신경전달물질인 세로토닌과 멜라토닌 형성에도 도움을 준다. 그밖에 칼륨, 마그네슘, 망간, 구리, 아연 등의 미네랄이 함유되어 있어 세포의 성장과 분열, 면역체계의 활성화, 심장과 근육 기능 유지 등에 기본적인 도움을 준다. 따라서, 본 연구는 차요테의 가공식품 소재화를 위해 부위별 유용성분 함량 분석을 통한 차요테 이용 확대를 위해 수행하였다. 차요테는 잎에서 열매와 어린순에 비해 지방, 단백질, 탄수화물, 식이섬유 등이 높게 나타났으며, 비타민 C, E 및 칼슘과 철분도 높은 함량을 나타내었다. 또한 장에 존재하여 다당류를 단당류로 분해하는 효소인 Alpha-Glucosidase의 활성을 억제하여 탄수화물 흡수를 지연시켜 체내 혈당을 낮추는 효과를 나타내는 AGI 활성은 열매 부위에 가장 높게 나타났다.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.254-256
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• 1984

The amounts of husk materials from barley kernel were determined by an enzymatic method and compared with the values determined by conventional methods involving acid or alkaline treatments. The enzymatic method consists of boiling in distilled water and pressing to help squeeze out the gelatinized starch from the husk matrix, and enzymatic removal of starch by ${\alpha}-amylase$ and weighing the residual husk materials after washing 3 times with hot water and then drying at $95^{\circ}C$. Husk materials amounted about 15 of the covered barley (Gangbori and Olbori) and 10-12% of naked variety (Backdong and Sedohadaga) and the values were always somewhat higher than those obtained by the conventional methods. The husk materials prepared by the enzymatic procedure contained protein 4-8%, lipid 5-10%, ash 0.2-0.6% and crude fiber 20-40%. Although it took longer time, the enzymatic procedures can provide more intack husk materials for further characterization of the materials.

• Microbiology and Biotechnology Letters
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• v.35 no.4
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• pp.325-333
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• 2007

One bacterium with high proteinase production and spore-forming ability was isolated from korean traditional soybean paste(doenjang). The isolated strain was identified as Bacillus subtilis, based on gram-staining, biochemical properties and l6S rRNA gene sequencing, and designated as B. subtilis DJI. Its growth rate was very fast, and it reached its stationary phase within 9 h, and then started to form spores. Bacterial-koji and doenjang were prepared using B. subtilis DJI. Chemical components of the doenjang were determined after 2 months of aging period: amino nitrogen 507 mg%, crude protein 14.3%, crude fat 4.8% and water 54.9%. The composition of total and free amino acids and their ratios of doenjang were changed during the aging period. Among total amino acids in DJI doenjang, glutamic acid, aspartic acid, leucine and arginine were the major amino acids. The fibrinolytic activities of DJI doenjang and traditional doenjangs were 909.7 units/ml and $363.3{\sim}618.6\;units/ml$, respectively. Flavor compounds of DJI doenjang and traditional doenjang were extracted by SDE(simultaneous steam distillation and extraction), and analyzed by GC/MS; DJI doenjang possessed the typically favorable flavor compounds in traditional korean doenjang, with reduced off-flavor compounds.

• KSBB Journal
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• v.22 no.5
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• pp.271-277
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• 2007

Natural pigments have many applications like colouring agent, pigments, food additives, and antiseptics. At present, instead of synthetic pigments that have contributed to the development of industry, many kinds of natural pigments have been developed. The constituents of gardenia fruits, Gardenia jasminoides ELLIS, are traditionally known as herb medicine and natural dyes/pigments due to the customer is needs. The fruits produce yellow carotenoid pigments and iridoid compounds. The two main components in the yellow pigments are called crocin and crocetin. The extraction mode of yellow pigment from Gardenia is depended upon the extraction time, temperature, and volume of solvent. Red pigments or blue pigments formed from geniposide and amino acids have been reported a lot. Geniposide, the principal iridoid glucoside contained in gardenia fruit, was hydrolyzed to genipinic acid or genipin as a precursor for the pigment by enzymatic or chemical reaction. These red or blue pigments prepared with materials hydrolyzed of geniposide and amino acid and had properties governed by the electrostatic character of the amino acid. The pigments showed good stability to heat and pH but were gradually bleached by light while the other natural pigments are unstable in light, heat, acid, and base solution. The safety of the pigments was considered to be of little virulences in comparison to synthetic pigments.

• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.279-281
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• 2001

Leek(Allium tuberosum Rotter) is a korean traditional herb of which leaves are used for daily food. In order to improve the potency of leek as a functional food, we investigated the several biochemical functions in vitro. The quinone reductase activity, an anticarcinogenic enzyme, was induced 2 times at the concentration of 1mg/ml of leek as compared to that of negative control(80% methanol). The induction of SOD(Superoxide dismutase) activity was also demonstrated. But the functional activities of leek were shown to be a little difference depending on the place where the leek was produced. The difference might to be due to the different environmental factors where affects the growth of leek. In an experiment to test the lypolytic activity of leek, the glycerol release was significantly increased(about 3 times to that of negative control). This was suggested that leek can be considered as a potential food for diet. The above results provide the potential food, and more profound research is requested.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.6
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• pp.582-590
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• 1987

Plasteins were synthesized from a peptic filefish protein hydrolysate by papain, $\alpha-chymotrypsin$ and protease(from Streptomyces griceus) under the optimum conditions of previous paper. L-glutamic acid diethylester and L-leucine ethylester were incorporated into plastein during the plastein reaction by papain. The structural changes of freeze-dried filefish meat, peptic hydrolysate, FPC and plasteins were observed by Scanning Electron Microscopy(SEM). The functional properties of plasteins also were measured. The solubility of plasteins was higher than that of FPC and the Glu-plastein had $95\%$ solubility in the range of pH 3-10. The dispersibility of Glu-plastein and protease plastein was similar to that of egg albumin, but those of the other plasteins were lower. The water holding capacity of plasteins was lower than that of egg albumin and C. Lipid absorption of Leu-plastein was tile highest, holding 1.80 ml/g, and that of the other plasteins was similar to that of egg albumin. The emulsifying activity of Leu-plastein was the highest, holding $61.2\%$, and that of Glu-plastein was the lowest, holding $50.7\%$. The emulsifying stability of plasteins was similar to that of the emulsifying activity. The emulsifying capacity of Leu-plastein was 384 ml/g(the highest), but that of Glu-plastein and $\alpha-chymotrypsin$ plastein was 248 ml/g(the lowest). The Leu-plastein shelved the highest foaming capacity, $373\%$. The foaming capacity of other plasteins was higher than that of egg albumin. The foaming stability of plasteins was superior to that of egg albumin. The viscosity of plasteins was lower than that of egg albumin. The microstructure of $\alpha-chymotrypsin$ plastein by SEM wassimilar to that of papain plastein, but other plasteins showed differences in their microstructure. The microstructure of Glu-plastein had a smooth shape.

• Journal of Life Science
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• v.13 no.6
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• pp.871-878
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• 2003

A marine bacterium (strain BKl) that produces extracellular enzymes capable of decomposing complex polysac-charides, such as agar, chitin, carboxymethylcellulose, xylan and mannan, was isolated from the marine red alga Porphyra dentata. Strain BKl was gram-negative, aerobic, catalase- and oxidase-positive, polarly flagellated bacilli that produce gelatinase and urease, but not decarboxylases. The G+C content of the DNA was 51.6 mol%. The major isoprenoid quinone component was identified as an ubiquinone-8, and the major cellular fatty acids were C16:0, C16:1 w6c and C18:1 w7c. Comparative 16S rRNA sequence analysis placed strain BK1 with members of the genus Pseudomonas. On the basis of phenotypic and genotypic data, the strain BK1 was shown to be a member of the subgroup of Pseudomonas, and named as Pseudomonas sp. BK1.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.797-802
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• 2003

Structured lipids (SL) were synthesized by esterification of corn oil and conjugated linoleic acid (CLA) in a continuous packed-bed column reactor. The effects of flow rate, reaction temperature, and substrate molar ratios were studied. The reaction was catalyzed by TL IM (immobilized lipase from Thermomyces lanuginosa). Results of triacylglycerol (TAG) analysis by GC showed that the incorporated CLA isomers were mainly cis9, trans11- and trans 10, cis12-CLA. Slower flow rates yielded higher incorporation, and maximum incorporation of CLA was obtained with a molar ratio of 1:3 (corn oil: CLA) at a temperature of $55^{\circ}C$. The obtained SLs had iodine values ranging from 120 to 128. The SLs were composed of TAG $(98{\sim}99%)$, 1,2- and 1,3-diacylglycerol ($0.7{\sim}1.3%$), and a small amount of monoacylglycerol.

• Korean Journal of Food Science and Technology
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• v.54 no.3
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• pp.297-305
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• 2022

The goal of this study was to evaluate the anti-obesity effect of radish leaf extracts (MU-C) and radish leaf extracts with 3% citric acid (MU-CA) in a high-fat diet (HFD)-induced C57BL/6 mice. The effects of radish leaf extracts on adipogenesis were also investigated using 3T3-L1 adipocytes. As determined by Oil red O staining, MU-C inhibited adipogenesis in 3T3-L1 adipocytes. Four-week-old male C57BL/6 mice were fed an HFD for 6 weeks and then treated with radish leaf extracts (500 mg/kg, p.o.) for 6 weeks. Then, the serum levels of Aspartate aminotransferase, Alanine aminotransferase, Total cholesterol, Triglyceride and low-density lipoprotein cholesterol in the mice were measured using an automatic chemical analyzer and enzyme-linked immunosorbent assay. Administration of MU-C significantly reduced the fat weight when compared with HFD controls. As confirmed by histopathologic analysis, adipose tissue size markedly decreased in mice treated with MU-C. Therefore, this study could provide a basis for investigating the clinical use of MU-C as an agent for preventing obesity.