• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.700-704
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• 1997

Fermentation and morphological characteristics of rice bread baked with gums, lipids, and glutens added dough were investigated to establish the standard recipe for rice bread processing. All gum-type additives 1ed to successful formation of rice bread. Hydroxypropyl-methyl-cellulose among tested gums showed the best volume expansion and successful formation of rice bread. Addition of vegetable oils gave better effect on increasing the specific loaf volume and tenderness of rice bread than addition of the solid-type lipids such as margarin and lard during rice bread processing. Dry heating during baking of the rice bread gave more desirable effect on specific gravity of rice bread than wet heating. High-amylose rices such as Suweonjo, AC 27, and IR 44 showed better formation of rice bread in the case of adding 3% hydroxypropyl-methyl-cellulose, while Suweon 230 and Pusa-33-30 showed slightly better formation of rice bread in the case of adding the gluten and strong hard flour. The glutinous rice Hangangchalbyeo failed to the formation of rice bread in both cases of adding 3% hydroxypropyl-methyl-cellulose and the gluten and hard flour.

• Korean Journal of Food Science and Technology
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• v.21 no.5
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• pp.710-713
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• 1989

Process cheeses were made in a laboratory with natural cheese, water, butter, and emulsifying salts varying in quantity and temperature. With the emulsifying salts, the hardness of process cheese varied from 286 to 580g, the pH values 5.1-5.9 and the solid content 56.8-63.7%. The water activity measured 0.96-0.98, the crude protein content 27.1-27.7%, the crude fat content 58.3-59.9% and the ratio of protein to fat 45.3-47.5%. The various properties of samples showed no natable difference. Increasing the water addition, the hardness and the ratio of the protein to fat decreased, while both the pH values and the water activity increased. With increasing the melting temperatures from 75 to 80, 85, 90 and $95^{\circ}C$. The other indices showed no remarkable differences among the samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.4
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• pp.357-363
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• 1983

An attempt was made to investigate the lipid contents and fatty acid compositions of the roots (rhizome, epidermis, pith, cortex, branch root, fine root) and aerial parts (seed, flesh of seed, leaf, stem) of ginseng plant. Total contents of free and bound lipids in nine parts ranged 0.91 to 3.48%, those of the seeds were 15.08%. Fourteen even-numbered and 4 odd-numbered fatty acids were identified and quantified by GLC. The major fatty acids in each part were linoleic, palmitic, oleic, and linolenic acid. Fatty acid composition of different parts was varied significantly. Fatty acid composition of ginseng seeds was notably different from those of other parts in plant; the amount of oleic and linoleic acids (51.21 and 37.46%) were higher than those of the other parts. The unsaturated fatty acid content of the free lipid in seed, pith, and cortex were higher than those of the other parts in plant.

• Korean Journal of Food Science and Technology
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• v.11 no.4
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• pp.304-313
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• 1979

The compositions of the polar lipids in the free and bound lipids from four varieties of experimentally cultivated potatoes were identified and quantified by thin layer- and gas-liquid chromatographies. The results were summarized as follows : 1. The glycolipids contained in the free and bound lipids were fractionated and identified as esterified sterol glycoside, monogalactosyl diglyceride, sterol glycoside, digalactosyl diglyceride, and trigalactosyl diglyceride, of which the highest content to the total lipid quantity were 5.8% of esterified sterol glycoside in the free lipid and 6.1% of trigalactosyl diglyceride in the bound lipid. The content of monogalactosyl diglyceride in the free and bound lipids was almost the same, whereas the content of esterified sterol glycoside was higher in the free lipid than in the bound lipid, and the contents of sterol glycoside, digalactosyl diglyceride, and trigalactosyl diglyceride were higher in the bound lipid than in the free lipid on the contrary. 2. The phospholipid contained in the free and bound lipids were fractionated and identified as phosphatidyl ethanolamine, phosphatidyl glyceride, phosphatidyl choline, and phosphatidyl inositol, but the phosphatidyl glyceride was not detected in the free lipid. The highest content in the total lipid quantity was 3.3 % of phosophatidyl choline in the case of the free lipid, while 14.9 % of the phosphatidyl ethanolamine contained in the bound lipid was the highest. All other constituents of phospholipid were contained in larger quantity in the bound lipid than in the free lipid. 3. The fatty acid composition of glycolipid in the free and bound lipids was also the same as that of the total free and bound lipids. The differences were that the content of palmitic acid was higher in the glycolipid of the free lipid than in the total free lipid and the content of linoleic acid was lower in the glycolipid.

• Applied Biological Chemistry
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• v.35 no.3
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• pp.146-151
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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 glycolipid and phospholipid decreased. Glycolipid and phospholipid of mature seed were 25.4% and 4.5% of total lipids in Suweon 10 and those from Jeju were 44.5%, 4.0%, respectively. Cerebroside, galatosyl diglyceride and monogalatosyl diglyceride were major constitutents of ether-extractable glycolipids in developing perilla seeds. Monogalatosyl diglyceride, the richest constitutent in the early stage of seed development, decreased rapidly as seeds matured. In ether-extractable glycolipid of mature Suweon 10 seeds, content of linolenic acid was 51.1% which was higher than 19.4% of oleic acid of total acids. However, in Jeju variety, content of oleic acid was 31% which was higher than 18.6% of linolenic acid. Phosphatidyl choline, phosphatidyl ethanolamine, phosphatidyl glycerol and lysophosphatidyl inositol were major constituents of phospholipids. Content of phosphatidyl glycerol in developing seeds showed irregular changes in Jeju but in Suweon 10, it decreased after rapid increase in the early stage of seed development. Olieic acid ranges $28.7{\sim}35.2%$, linolenic acid $8.2{\sim}11.2%$, linoleic acid $16.4{\sim}32.5%$ and Palmitic acid $22.7{\sim}29.9%$ of total fatty acids in methanol-ertractible phospholipid of mature perilla seeds.

• Korean Journal of Food Science and Technology
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• v.9 no.4
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• pp.284-290
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• 1977

The lipid components, fatty acid compositions, physical and chemical characteristics of crude oil in Amorpha fruticosa seed were determined and proximate compositions of it were also analyzed. The results were summarized as follow: 1) The proximate composition showed moistrue to be 10.14%, crude protein to be 21.77%, crude fats to be 12.73%, carbohydrates to be 51.75% and crude ash to be 3.61%. 2) Specific gravity, refractive index, smoke point and titer of the crude oil were $0.925\;(15/15^{\circ}C)$, $1,477(15^{\circ}C)$, $175^{\circ}C$ and $14.8^{\circ}C$, respectively. 3) Iodine, saponification, acid, ester value and unsaponifiable content of the crude oil were 144, 182, 2.9, 179 and 5.17%, respectively. 4) Lipid components were separated by TLC and quantitatively determined by TLC scanner to give 75% triglycerides, 14% esterified sterols, 3.08% phospholipids, 4.4% free sterols and 3.77% free fatty acids. 5) Fatty acid compositions were quantitatively determined by GLC to give 76.21% linoleic acid, 9.92% palmitic acid, and 5.07% stearic acid as the main components, oleic, linolenic, palmitoleic and arachidic acid were presented in small quantities.

• Microbiology and Biotechnology Letters
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• v.10 no.1
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• pp.15-26
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• 1982

A potential fungal lipid producer from starch, which was identified as Muror plumbeus, was isolated from natural sources and its optimum cultivation condition for lipid production was investigated. The Mucor plumbeus FRI 0007 showed the highest felt weight and lipid content which were 2.09 $\pm$ 0.24g per 50$m\ell$ of medium and 37.43% on dry weight basis respectively after 20 days incubation on the medium containing 21% of starch as a carbon source. The urea was the best nitrogen source as compared with sodium nitrate, potassium nitrate, magnesium nitrate, ammonium nitrate and ammonium acetate and its optimum concentration was 2.14g/$\ell$, showing 2.39 $\pm$ 0.07 g felt/50$m\ell$ of medium and 50.73% lipid content on dry weight basis after 25 days incubation. Besides the starch as a carbon source and urea as a nitrogen source, the Mucor plumbeus FRI 0007 utilized ZnSO$_4$, MgSO$_4$, NaH$_2$PO$_4$, $K_2$SO$_4$and FeCl$_3$as mineral sources. However, it did not require ail the above 5 minerals in group in-dispensably for its growth and lipid accumulation. The lipid and economic coefficient of Mucor plumbeus FRI 0007 grown on the medium containing 0.44g $K_2$SO$_4$or 5.00g MgSO$_4$/$\ell$solely were 14.96 and 15.37 and 31.12 and 26.10 which was higher than those on the medium containing the above 5 minerals.

• The Korean Journal of Food And Nutrition
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• v.13 no.6
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• pp.553-557
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• 2000

Fatty acid composition of frond, spororphyll and stipe of Miyeok (Undaria pinnatifida) were extensively analyzed to evaluate a nutrient significance of n-3 polyenes, n-6 polyenes, ${\gamma}$-linolenic acid (18:3, n-6) and $\alpha$-linolenic acid (18:3, n-3). Polyenes of $\alpha$-linolenic acid (22:6, n-3), stearidonic acid (18:4, n-3), eicosapentaenoic acid (20:5, n-3) and docosahexaenoic acid (22:6, n-3) were as high as 29.69%, but ${\gamma}$-linolenic acid (18:3, n-6) was as low as 0.90% when compared to total polyenes of 44.18% in frond. The n-3 polyenes of neutural lipids, glycolipids and phospholipids were 22.40%, 35.82% and 3.53% in frond, 5.26%, 9.51% and 2.37% in stipe and 8.01%, 4.49% and 2.14% in sporophyll, respectively. These results suggest that total polyenes and n-3 polyenes in frond of Miyeok may be used as resource of functional food.

• Journal of the Korean Applied Science and Technology
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• v.1 no.1
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• pp.49-55
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• 1984

The lipid and fatty acid compositions and vitamin E content were analyzed in 48 human mature milk, 3 infant formulas (modified milk powder) and 8 market milk samples. The total lipid content in modified milk powder was similar those in human milk and market milk when total solids content of modified milk powder was corrected to that of human milk. In comparison with human milk, modified milk powder contained a lower proportion of triglycerides and higher proportions of phospholipids, free fatty acids and cholesterol esters. The ratios of phospholipids/triglycerides, total cholesterol / triglycerides and total tocopherol/total lipids in modified milk powder were significantly higher than those in human milk and market milk. The American recommendation for linoleic acid (0.7 IU/g) could be satisfied with human milk, modified milk powder and market milk. The proportions of short- and medium-chain even numbered saturates were higher and the proportions of long-chain derivatives of linoleic (${\omega}6$ series) and linolenic (${\omega}3$ series)acids were lower in modified milk powder and market milk than in human milk. It is concluded that in view of their levels in breast milk, the polyenoic derivatives of linoleic and linolenic acids must be taken into account when assessing infant foods.

• Korean Journal of Food Science and Technology
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• v.13 no.1
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• pp.30-36
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• 1981

Neutral lipids of the total lipid extracted from 4 representative varieties of barley grown in Korea and their corresponding malt were studied. Total lipids of barley and malt were solvent extracted with chloroform:methanol:water (1.0 : 1.0 : 0.9, v/v), The total lipids were fractionated into neutral and polar lipids by silicic acid column chromatography, and neutral lipids fraction was separated by thin layer chromatography and quantitated by TLC scanner. The fatty acid compositions was determined by gas liquid chromatography. The average content of total lipid in the 4 barleys and their malts were 3.3 and 2.9%, and average of neutral lipids content in the barley and malt lipids were 73.8 and 68.5%, respectively. Among the neutral lipids, triglycerides and free fatty acids were the major components, and triglycerides content decreased and free fatty acids content increased during malting. Sterol esters, free sterols, 1,3-and 1,2-diglycerides were the minor components of the neutral lipids, and contents of those components showed increasing tendency during malting. The major fatty acid composition of the total lipids were linoleic, palmitic and oleic acids, and in general, the malts had lower amounts of unsautrated fatty acids and high amounts of saturated fatty acids. Fatty acid composition of neutral lipids was of almost the same pattern as that of the total lipids.