• Proceedings of the KOSOMBE Conference
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• v.1992 no.11
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• pp.22-25
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• 1992

Lipid component and water component image in living organism can be acquired due to its chemical shift difference. Various techniques for chemical shift imaging were used for acquiring separated image. It is necessary two imaging experiments to acquire two separated images wi th Dixon's method. This technique is less susceptible to local magnetic inhomogeneities and easily applied to multi-slice imaging. With CHESS and SECSI method, which based on chemical selectivity of R.F pusle, either water or lipid image can be acquired by one imaging experiment. However, those are more susceptible to local magnetic field inhomogeneities and difficult to apply to multi-slice imaging. The SECSI method showed best signal suppression ratio of fat and water, which is measure of separation of water and fat.

• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.99-107
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• 1984

Naked barley flour(Baekdong cultivar) was examined with respect to its pasting properties by means of Brabender amylograph after adding barley lipids, fatty acids, vegetable oils and emulsifiers at 1% level. Amylogram of barley flour showed a similar gelatinization temperature but higher paste viscosities at all reference points as compared with wheat flour. Barley flour showed lower amylograph curves by defatting with n-hexane, namely reductions in initial gelatinization point, maximum viscosity and setback value. But re-addition of n-hexane extract to the defatted flour essentially reproduced the curve obtained in the undefatted flour. Addition of polar and nonpolar lipids exhibited different effects on the pasting properties of barley flour. Polar lipids generally increased maximum viscosity a little while non-polar lipids increased the maximum viscosity substantially. Addition of increasing amounts of nonpolar lipids was found to progressively increase the maximum viscosity. Addition of fatty acids increaed th maximum viscosity and delayed the peak time. The maximum viscosity of defatted barley flour impregnated with unsaturated fatty acids was higher than that of defatted barley flour impregnated with saturated fatty acids Increasing amounts of linoleic acid were fount to progressively increase the maximum viscosity and to delay the peak time of defatted barley flour. Addition of six vegetable oils lowered the gelatinization temperature and rasied the maximum viscosity and temperature at maximum viscosity. Addition of increasing amount of peanut oil was found to decrease the maximum viscosity. The effect of emulsifiers was greater in undefatted flour than in defatted flour. The maximum viscosity of defatted flour was slightly affected by Methocel 50, Methocel 1500 and Emulthin, and substantially increased by Methocel 4000, sodium polyacrylate and calcium stearyl lactylate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.3
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• pp.35-36
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• 1982

Lipid composition of human milk samples (ten colostrum and 10 mature) was analyzed by quantitative thin-layer chromatography with flame ionization detector. Six kinds of lipid components existed in human milk. Among them, triglyceride which was most abundant lipid component showed significantly lower levels in colostrum than in mature milk. Other lipid components have no significant differences between colostrum and mature milk.

• Korean Journal of Food Science and Technology
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• v.15 no.2
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• pp.189-194
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• 1983

Raw and extruded barleys prepared by three different conditions were powdered and stored for four months at ambient $(25^{\circ}C)$ and accelerated temperatures $(40^{\circ}C)$ with $A_w$ of 0.31 and 0.71, respectively. The stability of the these samples with respect to lipid oxidation was studied. The lipid oxidation of all samples, as measured by the lipid diene conjugation of the extracted oil, increased with increased $A_w$ and temperature and with the storage time elapsed. The ratio of unsaturated to saturated fatty acids (U/S ratio) tended to decreased as the $A_w$ and temperature were increased. The raw sample had a greater increase in lipid conjugation diene but a decrease in U/S ratio than the extruded samples. The extruded sample containing the added sucrose had greater lipid stability than the other extruded samples. Lipid free-amino group content in all samples decreased with increased $A_w$ and temperature.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.478-483
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• 1997

The effects of defatting by ether or 85% methanol on the properties of nonwaxy rice flours (Odaebyeo and Mankeumbyeo) were investigated. Starch granules in the rice flour were all polygonal and showed all A-type crystalline patterns regardless of defatting. Amylose content of the rice flour extracted by ether (crude lipid-defatted rice flour, CLDRF) was similar to the untreated (untreated rice flour, URF), however, that of 85% methanol (total lipid-defatted rice flour, TLDRF) was increased. Defatting decreased the water binding capacities of rice flour in all samples. The swelling power of rice flour was higher in Odaebyeo than Mankeumbyeo, and that of CLDRF showed a similar pattern to the untreated. Swelling power was the highest in TLDRF up to 85$^{\circ}C$, but decreased in the following order CLDRF > URF > TLDRF at above 95$^{\circ}C$. A similar pattern was observed in the leached soluble fraction, and its apparent amyloae content was increased rapidly at above 85$^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.3
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• pp.214-219
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• 1991

The damaging effect of peroxidized lipid on amino acid was studied in rice bran by determining the free amino acid content in abiological system. The content of free amino acid in the rice bran stored in the controlled atomsphere of $35^{\circ}C$ with relative humidity of 65% for 180 days, increased during the first 60 days of storage, and then decreased as the lipid peroxidation proceeded. The content of free amino acid in the sample exposed to the air of $25-30^{\circ}C$ with relative humidity of 70-90% for 100 days decreased rapidly in the beginning period of the storage. The lipid oxidation developed much faster in the rice bran exposed to the air than in the rice bran stored in the controlled atmosphere. The correlation coefficients between the total content of free amino acid and degree of peroxidation for the samples of both conditions were above -0.8, which is significant(p<0.05). The changes in the concentration of serine, glutamic acid, proline, methionine, lysine, histidine, and arginine were significantly correlated with the degree of lipid oxidation(p<0.05) for the samples stored in the controlled atmosphere and the open air. It was observed that peroxidized lipid has damaging effects on protein in the bilogical system of rice bran.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.902-908
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• 1995

Oxidative factors of lipid in the roasted laver Porphyra tenera(RL) and roasted-seasoned laver(R-SL) depending on various light sources, water activities, packaging materials and storage temperatures were investigated by peroxide value and color. Major fatty acids of RL were 46.4% eicosapentaenoic acid and 14.9% palmitic acid. Lipid oxidation was decreased in order of darkness, incandescent and fluorescent, decreased sharply with the decrease of water activity and temperature, and also reduced by the packaging material with strong barriers of water vapor, oxygen and light. From kinetics of lipid oxidation, it was supposed that oxidation of R-SL was three times faster than RL. On the other hand, reduction of the total chlorophyll content in RL was stronger than R-SL.

• Korean Journal of Plant Resources
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• v.12 no.3
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• pp.192-197
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• 1999

The contents of total lipids and their components of brown rice grain were studied for 5 colored rice cultivars, 1 aromatic rice cultivar and 1 normal rice cultivar grown in Korea. The total lipid contents ranged 2.04 to 4.69% based on total dry weight. The Tohoku #149 showed the highest content which was followed by Hansanheukmi and Sanghaehyang-hyeolna. The lowest content were observed in three cultivars, Heuknambyeo, Hyangnambyo and Dongjinbyeo which showed no difference among cultivars. The main classes of the total lipid were triglyceride, diglyceride, free sterol, free fatty acid and sterol esters in all cultivars examined. The ratio of triglyceride in total lipid was high in colored rice and aromatic rice compared to Dongjinbyeo which is normal rice cultivars, but the ratio of diglyceride was high in Dongjinbyeo. The major fatty acid compositions in the cultivars examined were linoleic acid, oleic acid and palmitic acid. There was a varietal difference in fatty acid composition, for example, erucic acid was detected in aromatic and colored rices cultivars, while none of this compound was found in Dongjinbyeo.

• Korean Journal of Food Science and Technology
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• v.16 no.3
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• pp.291-296
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• 1984

The lipid composition of domestic and imported beef samples was analyzed and the lipid rancidity and flavor changes during their cooking and storage for 48 hours at $4^{\circ}C$ were investigated. The contents of total lipids and neutral lipids of raw, cooked and cooked-stored samples were higher in domestic beef than in imported beef. During cooking by simmering or roasting and storage for 48 hours at $4^{\circ}C$, the contents of total lipids and phospholipids showed a decreasing tendency in all samples. The results of sensory test for domestic and imported beef samples with two different cooking methods revealed significant differences between domestic and imported in both simmering and roasting. In a palatability test by hedonic scale, no significant difference was observed among roasted samples while a significant difference was observed among simmered samples between cooked domestic and cooked-stored imported beef. The increaase of TBA values in all cooked samples was mild right after cooking whereas it was rapid in cooked-stored samples. As TBA values increased, sensory scores decreased in all samples.

• Applied Biological Chemistry
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• v.35 no.3
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• pp.139-145
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• 1992

To investigate changes in fatty acid and lipid composition of maturing perilla(Perilla frutescens var. japonica Hara) seeds, Suweon 10 and Jeju varieties were subjected to lipid analysis. The results were summarized as follows; As perilla seeds matured, content of ether-extractable lipids increased continuously to 46.3% in Suweon and 24.0% in Jeju. In ether-extractable lipids of mature perilla seeds, palmitic acid was $9.4{\sim}18.2%$, stearic acid $2.2{\sim}5.1%$, oleic acid $19.1{\sim}32.7%$, linoleic acid $12.4{\sim}15.3%$ and linolenic acid $30.6{\sim}54.1%$ of total fatty acid. Therefore, major fatty acid were unsaturated In mature seeds while those were saturated in the early stage of seed development. As perilla seeds matured, content of neutal lipids in total lipids increased. Neutral lipids of mature seed was 70.1% in Suweon 10 and 51.5% in Jeju, respectively. Triglycerides, free fatty acid and diglycerides were major components of ether-extractable neutral lipids. Triglyceride, which showed relatively rapid increase in the early stage of development, increased to 61.4% in Suweon 10 and 68.2% in Jeju, respectively.