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Nitrogen mineralization of oil cakes according to changes in temperature, moisture, soil depth and soil texture (유박의 온도, 수분, 토심, 및 토성에 따른 질소의 무기화)

  • Cho, Sung-Hyun;Chang, Ki-Woon
    • Journal of the Korea Organic Resources Recycling Association
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    • v.15 no.1
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    • pp.149-158
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    • 2007
  • To investigate the characteristics of the nitrogen mineralization of oil cakes according to changes in temperature(10, 20, 30C) moisture(40, 50, 60, 70% of field capacity in loam and 50, 60, 70, 80% of field capacity in sandy loam), mineral nitrogen was measured in soil after incubation for 30 days. In addition, the mineralization in sandy loam and loam which had different soil texture were compared. According to incubating the castor seed, soybean, and rice bran cakes with soil, the higher the temperature and moisture content were, the higher the content of mineral nitrogen was observed. The content of mineral nitrogen was higher in sandy loam than loam. The content of mineral nitrogen was decreased with soil depth increasing and was also higher in sandy loam than loam.

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Effects of Oxidant, Reductant Treatment and Its Phosphorylation on Qualities and Functional Properties of Defatted Rice Bran Protein Isolates (산화.환원제처리 및 인산화가 분리탈지미강단백의 품질 및 기능적 성질에 미치는 영향)

  • Park, Wan-Kyu;Kim, Seung-Yeol;Lee, Ka-Sun
    • Korean Journal of Food Science and Technology
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    • v.20 no.1
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    • pp.106-111
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    • 1988
  • Comparative effects of oxidant, reductant treatment and its phosphorylation on qualities and functional properties of defatted rice bran protein isolates were investigated. Effects of oxidant and reductant treatment were that essential amino acid content of protein isolates was high and its color, pepsin digestibility were good. The phosphorylated defatted rice bran protein isolated was taken by incubating sodium trimeta phosphate in aqueous solution at pH 10.5 and 35C for 3 hours and its protein score was 55. Functional properties such as solubility, whipping activity and foam stability were much improved. But color, pepsin digestibility, bulk density and fat absorption were not affected by phosphorylation.

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Effect of drying method on rheological properties of milk powders (건조방법에 따른 분류의 리올로지 특성)

  • Lee, Sang-Cheon;Chang, Kyu-Seob;Park, Young-Deok;Kang, Hyun-Ah
    • Applied Biological Chemistry
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    • v.36 no.6
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    • pp.416-423
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    • 1993
  • Milk powders were made by several drying methods and raw materials, and rheological properties of milk powders were investigated by an Instron Universial Testing Machine. The results obtained are summarised as follows. Bulk density of the drum dried whole milk powder was 0.382g/cm3 and was higher than that of other milk powders. The Hausner ratio, angle of repose and compressibility of the spray dried skim milk powder were 1.127, 32.5 and 0.029 respectively. This result indicated that skim milk powder showed free flowing characterristics. The compressibility of the drum dried whole milk powder was decreased by the decrease of moisture content. Compressibility of the milk granule was 0.056 and was lower than that of milk powder. The spray dried milk powder of a grobular shape had higher solidity than the freeze or drum dried milk powder. The drum dried milk powder particles consist of irregular shape.

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Studies on Production of Soy Yogurt -Effects of Defatted Soy Milk on the Growth of Lactobacillus acidophilus- (대두요구르트의 제조에 관한 연구 -탈지대두유(脫脂大豆乳)가 Lactobacillus acidophilus의 생육에 미치는 영향-)

  • Lee, Jung-Sook;Ko, Young-Tae;Paik, Jung-Ki
    • Applied Biological Chemistry
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    • v.27 no.1
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    • pp.7-13
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    • 1984
  • The effects of various nutrients added to soy milk on the growth of Lactobacillus acidophilus were investigated. Soy milk was prepared from defatted soy flour and various nutrients such as sugars, growth stimulating agents, amino acid and milk by-products. The growth curve obtained from the experiment suggested that the log phase ended after 12hr. Glucose and fructose greatly enhanced the acid production by L. acidophilus. The optimum concentration of these two sugars in the media was approximately 3% each. Among the tested growth stimulating agents, yeast extract stimulated the acid production by L. acidophilus, and the optimum concentration of this additive was approximately 0.5%. L-methionine reduced the acid production by L. acidophilus. Whey powder and skim mills powder did not significantly stimulated the growth and acid production by L. acidophilus. Concentration of protein in soy milk did not affect the growth and acid production by L. acidophilus.

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Antioxidant Effects of Phenolic Compounds Isolated from Deffated Perilla Seed Flour (탈지들깨박에서 분리한 페놀화합물의 항산화효과)

  • Lee, Ki-Young
    • Korean Journal of Food Science and Technology
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    • v.25 no.1
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    • pp.9-14
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    • 1993
  • The free, ester and insoluble bound phenolic acids in the extracts from defatted perilla seed flour were isolated and their antioxidative activities were evaluated in comparison with commercial synthetic antioxidants. Total phenolic content of the perilla seed was 0.75% as chlorogenic acid. Each percent ratio of the content of free, ester, and insoluble bound phenolic acid to total phenolic content was 87.5, 7.5 and 5.0% respectively. Chlorogenic acid was identified as a major phenolic acid and a small amount of caffeic acid was also identified in the free phenolic acid extract, but they were not found in soluble ester and insoluble bound phenolic extracts by two dimensional paper chromatography. Each type phenolic extract from 30g of deffated perilla flour showed antioxidant activity similar to that of BHT (0.02%, w/w) in 200g of soybean oil substrate inspite of the difference of each phenolic content.

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Changes of Chemical Composition during Lactic Acid Fermentation of Soy Milk (대두(大豆)요구르트 제조과정중(製造過程中)의 성분변화(成分變化))

  • Keum, Jong Hwa;Oh, Man Jin
    • Korean Journal of Agricultural Science
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    • v.11 no.1
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    • pp.34-44
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    • 1984
  • This experiment was carried out to obtain the fundamental data for development of digestibility and quality enhanced product of soy yogurt. Soy yogurt was processed from raw materials of soybean, defatted soybean and sprouted soybean which inoculated with Lactobacillus acidophilus and Bifidobacterium bifidum as a starter. Changes of chemical compositions, viable cell count and saccharides during processing were investigated including acceptibility of manufactured products. The results were summarized as follows; 1. Defatted soy milk ferment ed with Lactobacillus acidophilus was showed the greatest initial acid productivity and sprouted soy milk was showed the greatest growth of Loctobacillus acidophilus. 2. Acid production was accelerated when 2% glucose was used in soy milk. 3. Addition of reconstituted skim milk in soy milk and defatted roy milk increased acid production but was not showed the effect in the sprouted soy milk. 4. Sprouting soybean, the contents of raffinose and stachyose were decreased but those of glucose was increased. 5. When soy milk was fermented with Lactobacillus acidophilus. the contents of raffinose and stachyose were decreased. 6. As a result of panel test, sprouted soy yogurt which was produced by addition of reconstituted skim milk of 10% showed the greatest flavor and tastes.

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Textural Characteristics of Mixed Starch Gels with Various Additives (첨가물질을 달리한 혼합전분겔의 텍스쳐 특성)

  • Lee, Sang-Keum;Shin, Mal-Shick
    • Korean Journal of Food Science and Technology
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    • v.27 no.6
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    • pp.928-933
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    • 1995
  • Sensory and instrumental characteristics of mixed starch gels of defatted corn starch and mung bean starch were examined in terms of the effects of various additives such as textured soy protein(TSP), soybean oil(S0), carboxymethyl cellulose(CMC) and pectin(PC). Gels were prepared by storing the paste at room temperature for 24 hrs and 72 hrs. The additives were used 1% or 2% on the starch basis. The ratio of defatted corn starch and mung bean starch was selected 60 : 40(to, w/w), where the acceptability was the highest. The cohesiveness and springiness of the mixed starch gels stored 24 hrs increased, but the brittleness and acceptability decreased with all the additives. Textural characteristics of the mixed gels stored 72 hrs were different according to the type and content of additives, whereas hardness and cohesiveness increased in all case. Unlike the sensory evaluation, the textural properties of mixed gels tested by a Instron Universal Testing Machine showed no difference in hardness, but the cohesiveness and springiness increased.

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