• Microbiology and Biotechnology Letters
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• v.8 no.2
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• pp.113-117
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• 1980

The effects of divalant metal ions on the ATPase activity were studied by using my of ibrillar protein of rabbit (Chin-Chilla species) fed with vegetable oils. The results obtained were as follows : 1. The ATPase activity in myofibrillar protein of the is not significant to Rabbit exhibited a common biohapsic respnse, such as the ATPase activity is high at a lower ionic strength and low at a higher ionic strength. 2. The effect of EDTA on the ATPase activity of Myofibrillar protein extracted from Rabbit fed vegetable oils was tested by using various concentrations. The ATPase activity was inhibited from 0.2mM and over concentration of EDTA. 3. The ATPase activity in Myofibrillar protein was decreased remarkably in 0.2mM and over concentration for $Mg^{2+}$, and in 1.0mM and over concentration for $Ca^{2+}$. 4. in vitro, the digestibilities in A, B, C and D groups of Rabbit muscle treated with Papsin and Trypsin for 30 minutes at 36$^{\circ}C$ water bath were 71.66％, 73.87％ ； 70.62％, 77.93％ ； 67.93％, 76.52％ ； and 86.79％, 90.22%, respectively.y.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1077-1083
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• 1999

This study was aimed to evaluate the effectiveness of hydrophilic, lipophilic antioxidants and emulsifiers by HLB (hydrophilic lipophilic balance) in different oil systems. Lipophilic antioxidant (${\delta}-tocopherol$), hydrophilic antioxidant (gallic acid) and emulsifier(lecithin, tween 20, span 60) were evaluated in relation to oil stability in bulk oil system (soybean oil) and emulsified with Tween 80 at $60^{\circ}C$. In the storage test ($60^{\circ}C$), gallic acid was more effective on the stability of oil oxidation than ${\delta}-tocopherol$ in bulk and emulsion system. Lecithin as a hydrophilic emulsifier was more effective than tween 20 on the stability of oil oxidation in bulk and emulsion system. Also span 60, a lipophilic emulsifier, was more effective than tween 20, a hydrophilic emulsifier, in bulk and emulsion systems.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.25-30
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• 2000

Phytoestrogen has been used as a suppliment of estrogen in order to treat osteoporosis. The representative phytoestrogens, isoflavones, are daidzein, genistein and formononetin which were present highly in our traditional soybean foods. The quantitative analysis of the isoflavone was done with a high performance liquid chromatography(HPLC) using a UV/VIS detector for the contents of the isoflavones in Astragali Radix, soybean sprouts, bean-curd(Tofu), soybean, soybean oil, pea, kidney pea, black bean(Yak-kong), soybean sauce(Ganjang). soybean paste(Doenjang), and fermented soybean(Maejoo). The content of free daidzein in soybean sprouts was $43.49{\pm}3.41\;mg/kg$$ which was much higher than that in soybean, $14.52{\pm}0.58\;mg/kg$, although total daidzein of fermented soybean was lower than that in soybean (Table 2. P<0.01). The amounts of free genistein in soybean sprouts, fermented soybean. and soybean paste were $27.63{\pm}1.66\;mg/kg,\;291.52{\pm}6.81\;mg/kg,\;and\;18.75{\pm}1.33\;mg/kg$, respectively. The level of free formononetin in soybean paste was the highest among the soybean products (P<0.01). The content of formononetin in Aatragali Radix, $9629.73{\pm}0.57\;{\mu}g/kg$, was about 160 times higher than that in soybean. Thus Korean traditional soybean products, black bean(Yak-Kong) and Astragali Radix can be a good choice of phytoestrogens.

• Korean Journal of Food Science and Technology
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• v.13 no.4
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• pp.283-288
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• 1981

The antioxidant activity of ethanol-extracts of defatted soybean, sesame, and perilla flours was compared with that of 0.02% BHT in a soybean oil-water emulsion system. The emulsion substrates and control were stored at $46.0{\pm}0.5^{\circ}C$ for 25 days. The peroxide and TBA values of the substrates and control were determined regularly. The activity of the oilseed flour extracts and BHT was estimated by comparing the POV development of the substrates with that of the control. The POVs of the substrates containing the soybean, sesame, and perilla flour extracts and BHT and that of the control after 25 day storage were respectively $43.3{\pm}0.1,\;22.6{\pm}0.7,\;21.5{\pm}0.2,\;38.6{\pm}0.4,\;and\;80.1{\pm}0.8$. The TBA values after 20 day storage were $0.91{\pm}0.05,\;0.67{\pm}0.02,\;0.68{\pm}0.01,\;0.38{\pm}0.01,\;and\;0.62{\pm}0.01$ The soybean, sesame, and perilla flour extracts exhibited considerable antioxidant activity in the oil-water emulsion system. The activity of the sesame and perilla flour extracts was far stronger than that of 0.02% BHT in the emulsion system. The abnormally high TBA values of the oilseed flour extracts in the present study might be attributed to the interference of some carbonyl compounds in the extracts in the TBA value determination.

• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.59-65
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• 2014

The fatty acid composition, selected minor components, and the oxidative stability of the mixed edible oil (perilla seed oil and rice bran oil, 3:7 (v/v)) were analyzed. The fatty acid composition of the mixed oil was 32.1% of oleic acid, 30.6% of linoleic acid, 21.4% of linolenic acid, 13.0% of palmitic acid, and 1.7% of stearic acid. The mixed oil contained ${\alpha}$, ${\gamma}$ and ${\delta}$-tocopherols and tocotrienols showing the highest contents of ${\alpha}$-tocopherol. Total amount of tocopherols contained in the mixed oil was 46.63 mg/100 g oil. The composition and content of phytosterols were determined by a GC equipped with a flame ionization detector. Total quantity of phytosterols in the mixed oil was 712.80 mg/100 g oil. The most predominant phytosterol in the mixed oil was ${\beta}$-sitosterol, followed by campesterol and stigmasterol, in a decreasing order. The oxidative stability of the mixed oil was much higher than that of perilla oil, and similar to that of soybean oil, indicating the high oxidative stability of the mixed oil.

• Journal of the Korean Applied Science and Technology
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• v.34 no.4
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• pp.1058-1065
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• 2017

Amino acid based surfactants as protein-surfactants is eco-friendly compound. So, amino acid based surfactants is expected as next generation surfactants. Amino acid based surfactants has high biodegradability, low toxicity and surface active properties. In this experiment, amino acid based surfactants, cocoyl glycine, was synthesized by glycine and triglyceride such as coconut oil and palm oil. And it was tested the surface tension, emulsifying properties, foam stability and HLB value. The synthesized surfactants was confirmed by FT-IR. Surface tension of surfactants synthesized by coconut oil on diluted aqueous solutions of surfactants was 31.2 dyne/cm at $1.0{\times}10^{-4}mol/L$. Surface tension of surfactants synthesized by palm oil on the diluted aqueous solutions of surfactants was 42.1 dyne/cm at $3.2{\times}10^{-5}mol/L$. Foam stability measured the foam height as time passed. Initial foam height of surfactants synthesized by coconut oil is 14.5 cm, and 10.7 cm after five minutes. Initial foam height of surfactants synthesized by palm oil is 3.0 cm, and 2.8 cm after five minutes. Foam height of surfactants synthesized by coconut oil was higher than surfactants synthesized by palm oil. But foam stability of surfactants synthesized by palm oil was better than surfactants synthesized by coconut oil. The emulsifying properties of synthesized surfactants are observed in benzene and soybean oil and emulsifying properties in organic solvent is better than in soybean oil.

• Journal of Life Science
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• v.32 no.5
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• pp.362-367
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• 2022

Hempseed, a dehulled Cannabis fructus, has high nutraceutical potential. It has plenty of essential amino acids, vitamins, and essential polyunsaturated fatty acids, including α- and γ-linolenic acid. Increased exercise capacity, cognitive function, and ameliorative effects against hypercholesterolemia, neuro-inflammation, thrombus formation, and learning and memory impairment were reported in hemp-seed oil-administered models. Therefore, the market prices of hempseed oil are 45~140-fold higher than the other plant-derived oils, such as soy, corn, olive, canola, or linseed oil. In this study, instead of FTIR (Fourier Transform Infrared Spectroscopy) or FTIR-Raman spectroscopy, a simple UV-Vis spectrophotometry method was developed to authenticate the hempseed oil. Measurements of absorbance at 245, 305, and 415 nm of oils and calculations of 245/415 and 315/415 nm provided that the ratios of 245/415 and 315/415 nm of authentic hempseed oils were 12.9 and 9.6, respectively. The 245/415 and 315/415 nm of soy oil, corn oil, canola oil, and linseed oil were 35.4~61.8 and 29.7~50.8, respectively. This simple UV-Vis spectrophotometry method could also be applied to differentiate hempseed oil from blended oil products in markets.

• Journal of the Korean Society for Marine Environment & Energy
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• v.1 no.2
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• pp.40-51
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• 1998

The interaction of contained oil slicks with current was investigated with a two-dimensional experimental setup in the circulating water channel facility. A vertical plate was used to contain the oils against the currents and the evolution of the oil slick, mainly focusing on the water/oil interface, was examined with an aid of a laser sheet. Two different oils - soy bean oil and diesel oil - were studied with varying the current speed (10 cm/sec to 35 cm/sec), the barrier depth (4 cm and 8 cm) and the volume of oil (2 liter to 12 liter). Different types of the interface behavior were observed according to the conditions and their mechanism was discussed based basically on the dimensional analysis. The critical speeds of two types of oil loss mechanism (entrainment failure and drainage failure) were also examined.

• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.18-23
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• 2005

The effects of soybean oil and cyclodextrin were studied on the quality characteristics and storage of frozen soy yogurt prepared from proteolytic soy protein isolate. The viscosity and overrun of frozen soy yogurt were improved by the addition of soybean oil and cyclodextrin. Upon the addition of cyclodextrin, there was a decrease in the peroxide value of yogurt with subsequent increase by the addition of soybean oil during frozen storage. During the process of storage, there was an increase in the acetone and diacetyl contents, but methanol, ethanol and butanol contents decreased. However, the value of hexanal content was not consistent in the obtained results. Sensory characteristics of frozen soy yogurt such as mouth feel, and overall quality were improved by the addition of cyclodextrin and remained the same frozen storage at $-20^{\circ}C$ for 30 days.

• Korean journal of food and cookery science
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• v.33 no.3
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• pp.275-284
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• 2017

Purpose: This study was performed to evaluate the effects of sannamul or herb extract addition to a soybean oil-in-water emulsion during photooxidation in the presence of chlorophyll. Methods: The emulsion mainly consisted of purified soybean oil and citric acid buffer (pH 4.0) at a weight ratio of 4 to 6, with chlorophyll a addition at 6 mg/kg. Ethanol extract of daraesoon, samnamul, basil, or peppermint was selectively added to the emulsion at 400 mg/kg, and emulsions in glass serum bottles were oxidized at $5^{\circ}C$ under 2,600 lux light for 48 hours. Lipid oxidation of the emulsions was evaluated based on determination of headspace oxygen content, peroxide value, and p-anisidine value. Pigments and antioxidants were also monitored. Results: The emulsion with added samnamul extract with high contents of polyphenols and low chlorophyll content showed lower oxygen consumption, peroxide values, and p-anisidine values, whereas basil and peppermint extracts with high chlorophyll contents increased photooxidation. Chlorophylls were degraded during photooxidation of the emulsions, and the degradation rate was highest in the emulsion with added samnamul extract. Conclusion: The high antioxidant activity of samnamul extract in the photooxidation of soybean oil-in-water emulsion could be due to low chlorophyll content, high concentrations of polyphenol compounds in the extract, as well as rapid degradation of chlorophylls during oxidation.