• Journal of Sericultural and Entomological Science
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• v.13 no.1
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• pp.23-29
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• 1971

As a result of analyzing the change of material substance of all sorts biochemically and comparing the control with ${\gamma}$-ray irradiation (800${\gamma}$, 40 Min), incubating the silkworm eggs (Bombyx mori L.) as the objective in the process of growth of embyro shortly before hatching, the following conclusion has been found. 1. Ascorbic acid has shown the maximum increase of 319 r/g in the Byong B embyro stage and in other words it has increased during the period of vigorous metabolism of the materials in eggs but it has decreased before hatching after that period. 2. Triglyceride has shown the increase of 27.54 mg/g in the Byong A stage, the early period of incubation and in other words it has increased in the period of activation of cells in eggs but it has gradually decreased during the growth of embyro after that period. Great change of either total cholesterol or free cholesterol has not been shown from the early period till shortly before hatching. 3. Free fatty acid has shown the minimum decrease of 257.4$\mu$ mole/g in the Byong A stage in which triglyceride increases greatly. On the contrary, it has shown the increase of 1, 020.0$\mu$ mole/g in Ki A stage in which triglyceride decreases. As a whole, the fact that free fatty acid increases according to the growth of embyro in eggs has been found. 4. Glucose has shown the increase of 281.2 mg/g in control during tile Pigment stage and it has shown the increase of 179.6 mg/g in ${\gamma}$-ray irradiation during the same period. The difference in quantity between the former and the latter is due to the fact that the growth of embyro has been influenced by the radio active. Glucose has changed with free fatty acid and phosphorus the other way round. 5. Control organic phosphorus has shewh the increase of 5.23mg/g during the Byong B or Ki A in which organ and tissue in the emhyro has been formed. Organic phosphorus in ${\gamma}$-ray irradiation has shown the increase of 5.73mg/g during Ki B. Inorganic phosphorus has shown only a little change in the control and ${\gamma}$-ray irradiation. The phosphorus in both has shown a little quantity in the ${\gamma}$-ray irradiation in the early period of incubation. After the Ki A embyro, it has increased rapidly and it has increased till the hatching more continually than in control. The about results of the research will be helpful and instructive to the betterment and improvement, breeding and management of animals and plants.

• Applied Biological Chemistry
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• v.37 no.2
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• pp.65-71
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• 1994

Chungkook-Jang was produced by fermenting Bacillus licheniformis CN-115. The changes of chemical composition, enzyme activity, and amino acids during the fermentation were investigated. The proximate composition was shown irregular fluctuation phenomenon during the fermentation, but only the moisture tended some reducing during the fermentation just after steaming. The content of amino nitrogen was increased radically after the 36 hours of fermentation and became the highest level at 18.072 mg/g at the 60 hours of it. In accordance with the fermentation of Chungkook-Jang, pH got to the 8.39 at 60 hours with increasing, protease activity was increased according to the fermentation and acid and neutral protease activity was reduced after being reached at the highest activity at 48 hours. The most suitable pH was 6.5 and temperature was $35^{\circ}C$ for dissolution-activated of protein in the process of fermentation of Chungkook-Jang. The content of water soluble protein and the content of salt soluble protein were increased at continuously according to the fermentation time of Chungkook-Jang the largest quantity. The molecular weight of water soluble protein of Chungkook-Jang fermented for 48 hours was about 19,000. The amino acids of water soluble protein just after steaming were totally 16 kinds and proline was amino acid and them was in series by glutamic acid and serine in that ordered. The amino acids salt soluble protein, just after steaming were totally 16 kinds and was the largest quantity phenylalanine, glutamic acid and aspartic acid and aspartic acid in that order.

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.370-378
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• 1983

Changes of protein and amino acids composition in improvement-Meju inoculated with Aspergillus oryzae were emamined at various time intervals over 6-day test period. To investigate those changes systematically, Disc gel electrophoresis, gel fiteration and amino acid analyzer were used. Following results were obtained; 1. Nitrogen solubility of the soybean meal in $Na_{2}SO_{4},\;MgSO_{4},\;Na_{2}CO_{3},\;NaCl\;and\;Na_{2}HPO_{4}$ solutions of various concetrations were determinated. The salt soluble protein of soybean meal was highly dispersible on 0.4M $Na_{2}SO_{4}$ solution and the extractability of protein was 33%. 2. From the quantitative fractionation of soybean proteins, albumin content (46.0%) was highest followed by globulin (33.9%), glutelin (19.5%) and prolamin (2.4%). During Meju incubation period, albumin and prolamin increased gradually but glutelin decreased. Globulin content was not changed substantially. 3. When albumin was fractionated by Sephadex G-200, the following results were obtained. Soybean albumin showed fraction which was reduced to 3 fraction at 0-day of incubation. The number of fraction, however increased to 8 after 6-day of incubation. 4. Amino acids of albumin in soybean and Meju appeared to be 17 kinds. Glutamic acid and aspartic acid were the highest. In amino acid composition of cooked soybean albumin, arginine, aspartic acid, glutamic acid and glycine remained higher than those of Meju throughout incubation period. 5. The major fraction of albumins from soybean and Meju fractionated by Sephadex G-200 showed 17 kinds of amino acid. Aspartic acid and glutamic acid were the highest. During Meju incubation period, the change of amino acid composition was investigated; threonine, serine, lysine, histidine, alanine, isoleucine, leucine, phenylalanine and $NH_3$ was increased gradually, the others decreased. 6. According to the electrophoretic pattern, soybean protein showed 13 bands which decreased to 3-after cooking. During incubation, those bands increased gradually to 10 bands after 6-days.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.103-110
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• 2003

Stable production of fermented kanjang containing 1.8% (v/v) ethanol was obtained within four days using traditional kanjang containing 4% added glucose in packed-bed bioreactor systems filled with immobilized Zygosaccharomyces rouxii and Candida versatilis on porous alumina ceramic bead carrier at $28{\pm}0.5^{\circ}C$ and aeration rate of 0.05 vvm. Specific rates of alcohol production for Z. rouxii and C. versatilis were 0.0033 and 0.0031/day, respectively, and those of glucose consumption were both -0.0087/day in the batch type of alcoholic fermentation. In semi-continuous alcoholic fermentation at a dilution rate of 0.25/day, specific rates of alcohol production for Z. rouxii and C. versatilis were 0.0045 and 0.0029/day, and those of glucose consumption were -0.01 and -0.008/day, respectively, using identical bioreactor system. Similar specific rates of alcohol production were observed both in the batch or semi-continuous process and in the continuous one at the dilution rate of 0.25/day. Sensory characteristics of all alcoholic-fermented kanjang by Z. rouxii, C. versatilis, and a mixture of both yeasts (2:1, w/w) were shown to be significantly superior to those of home-made kanjang as revealed through organoleptic evaluation tests (p<0.05).

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.608-614
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• 1998

In order to establish the scientific foundations for the production of Korean traditional kanjang (soy sauce) in a semi-pilot scale, meju preparation and kanjang mashing methods were investigated. Two types of meju, one that was prepared by conventional method (CM-meju) and the other that prepared by modified conventional method (MCM-meju), were made and compared their characteristics. The former made of cooked and crushed soybean with a brick shape was fermented at $15{\sim}20^{\circ}C\;and\;40{\sim}50%$ relative humidity (RH) for 30 days in koji room and the latter was fermented at $25{\sim}30^{\circ}C\;and\;80{\sim}90%$ RH seemingly being optimum for the growth of meju-organisms for the same period. The quality of MCM-meju as a raw material for the kanjang preparation was considered to be superior to that of CM-meju as the higher soluble nitrogen and total free amino acids content, the major factor for the evaluation of the quality of meju, were found in the former although the higher total nitrogen content and lower % weight loss were observed in the latter during meju preparation process. The quality of MCM-kanjang with higher total nitrogen, free amino acids, free sugars and the lower residual nitrogen content in cake after separation of kanjang was also found to be superior to that of CM-kanjang in sensory evaluation results.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.3
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• pp.189-195
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• 1983

Changes of lipid composition in the Improvement-Meju inoculated with Aspergillus oryzae were examined. To investigate those changes systematically, silicic acid column chromatography was used for analysis of glycolipid, neutral lipid, phospholipid, and gas chromatography to examine the change of those fatty acid content. Following results were obtained. The lipid fraction obtained from soaked soybean and cooked soybean were mainly composed of about 93~94% neutral lipid, whereas phospholipid and glycolipid was 4.0~5.0%, 2.0~2.1% level, respectively. During meju incuvation period, neutral lipid decreased gradually, but glycolipid and phospholipid increased. Among the nonpolar lipids prepared from cooked soybean and soaked soybean, triglyceride content was mainly composed of 88~89%, and the content of sterol ester, free fatty acid, diglyceride and sterol was higher in soaked soybean than in cooked soybean. During meju incuvation period, triglyceride content decreased remarkablely, whereas content of sterol ester, free fatty acid and diglyceride increased gradually. From the soaked soybean and the cooked soybean, the fatty acids content of crude lipid, neutral lipid, glycolipid and phospholipid were composed of linoleic acid 54~70%, oleic acid 20.0~22.6%, palmitic acid 11.0~12.4%, linolenic acid 6.0~7.8% and stearic acid 3.4~4.3% in turn and myristic acid showed the trace, palmitic acid was a little higher in glycolipid and phospholipid than in crude lipid and neutral lipid. During meju incuvation period, the change of fatty acid content showed linoleic acid and linolenic acid reduction gradually in the neutral lipid, glycolipid and phospholipid. On the other hand, palmitic acid, stearic acid and oleic acid increased gradually, the maximum value was at the 4-days. The change of glycolipid fatty acid and phospholipid fatty acid was examined. 9-kinds including traced 3-kinds was detected. It was supposed that traced 2-kinks was occurred for incuvation, and those are the matter investigating in the future.

• Applied Biological Chemistry
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• v.43 no.3
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• pp.218-224
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• 2000

The efforts were made to optimite ethanol extraction from persimmon leaf with the time of extraction$(1.5{\sim}2.5\;hrs)$, the temperature of extraction$(70{\sim}90^{\circ}C)$, and the concentration of ethanol$(0{\sim}40%)$ as three primary variables together with several functional characteristics of persimmon leaf as reaction variables. The conditions of extraction was best fitted by using response surface methodology through the center synthesis plan, and the optimal conditions of extraction were established. The contents of soluble solid and soluble tannin went up as the concentration of ethanol went up and the temperature of extraction went down, and the turbidity went down as the concentration of ethanol went down. Electron donation ability was hardly affected by the extraction temperature and had the tendency to go up as the concentration of ethanol went up. The inhibitory activity of xanthine oxidase(XOase) had the tendency to go up as both the concentration of ethanol and the temperature of extraction went up. The inhibitory activity of angiotensin converting enzyme(ACE), the significance of which still was not recognized, showed the maximum when the concentration of ethanol was 27%. In result, the optimal conditions of extraction was the extraction time of two hours, the extraction temperature of $75{\sim}81^{\circ}C$, and the ethanol concentration of $33{\sim}35%$.

• Applied Biological Chemistry
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• v.31 no.2
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• pp.169-176
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• 1988

Lipid contents, fatty acid compositions and free sugar contents of dried ginsengs grown for different years were studied. The lipid and free sugar were separated and quantified by silicic acid column chromatography, thin layer chromatography, gas liquid chromatography and high performance liquid chromatography. Ginseng contained $1.07{\sim}67%$ crude lipid and the hightest lipid content was shown in 3 year old root. The lipid fractions obtained by silicic acid column chromatography were mainly composed of neutral lipid$(51.35{\sim}72.30%)$. The contents of phospholipid and glycolipid in total lipids were $15.03{\sim}34.59%$ and $11.83{\sim}20.72%$, respectively. As the ginseng grew, neutral lipid content increased gradually but glycolipid decreased to the half of the one year old root. Seven components of neutral lipid separated by thin layer chromatography were identified but the other two components were not able to be identified. Triglyceride content was $14.42{\sim}23.91%$, sterol ester and unidentified material(II) were $13.58{\sim}21.26%$ and $7.13{\sim}15.83%$ respectively. The major fatty acids were linoleic acid, palmitic acid, oleic acid and linolenic acid. Linoleic acid content of total and neutral lipid was $61{\sim}65%$ palmitic acid content in phospholipid was $26{\sim}39%$ and one year old root showed the hightest contents. The fatty acid composition of neutral lipid was similar to the pattern of total lipid. Linolenic acid content of glycolipid decreased gradually. Free sugars were composed of rhamnose, fructose, glucose, sucrose, maltose and an unidentified material. The content of sucrose was $92{\sim}94%$ of total free sugars. Two year old root showed the highest sugar content and it decreased since then.