• Proceedings of the Plant Resources Society of Korea Conference
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• 1997.10b
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• pp.39-39
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• 1997

• The Korean Journal of Food And Nutrition
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• v.11 no.2
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• pp.211-215
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• 1998

Sugars in 2 brands of Korean Sake and 5 brands of Japanese Sake were analyzed by HPLC and TLC. Sake was found to contain average 4.6% of total sugar, 2.23% of glucose and 1.46% of maltooligosaccarides from maltose to maltodecaose. Korean two brands were found to 4.21% and 4.93% of total sugar, 3.68% and 3.29% of glucose and 1.25% and 0.92% of maltooligosaccarides from maltose to maltodecaose, respectively. maltooligosaccarides in Sake were digested with $\alpha$-amylase plus Aspergillus awamori $\alpha$-glucosidase and produces glucose. The results suggested that sugars in Sake is not effective as a growth factor of Bifidobacterium.

• Korean Journal of Poultry Science
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• v.14 no.2
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• pp.109-111
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• 1987

Three experiments were conducted to show effects of adding amino acids to a broiler starter diet (0-3 weeks of age) low in protein. A diet of 22% protein with adequate levels of all essential amino acids was used as a reference diet. Supplementing an 18% protein diet with adequate amounts or methionine and lysine significantly improved performance of chicks. However, adding excessive amounts of these amino acids was detrimental, indicating that the excess aggravated deficiency or the third amino acid. Supplemental arginine tended to alleviate this aggravating effect.

• YAKHAK HOEJI
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• v.5 no.1
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• pp.27-30
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• 1960

단백질의 생물가는 그것을 구성하고 있는 각 아미노산의 양적및 질적조성에 기인하며 그들 아미노산의 양적 대소및 균형이 그 단백질의 영양가를 좌우하고 있다. 또한 인체및 동물에 대한 아미노산의 요구량까지도 보고되어 있다. 이와같이 단백질의 영양학적가치에 대한 개념이 아미노산에 대한 것으로 전환됨에 따라 식품중 아미노산의 함량조사가 여러 나라에서 보고되고 있다. 그러나 우리나라에서는 두류발효제품및 엽채단백질중의 유리 아미노산을 paperchromatography법에 의하여 검출한 것과 비색방법에 의한 양적변화 정도만이 보고되었을 뿐이다. 저자들은 미생물학적방법에 의하여 한국식품중 아미노산의 함량 조사를 착수하여 위선 지금까지 얻은 성적을 보고하고자 한다.

• Microbiology and Biotechnology Letters
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• v.38 no.2
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• pp.207-215
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• 2010

The purpose of this research is to draw the bacterial community difference between Korean and Chinese kimchi for future use in the confirmation of kimchi origin. Initial fermentation stage kimchi samples (above pH 5) were used for the analysis of bacterial diversity. From 26 Korean kimchi samples, 1,017 strains in the 45 genera and from 22 Chinese kimchi samples, 842 strains in the 54 genera were isolated with use of marine medium, nutrient medium, succinate minimal medium (SMM), leuconostocs selective medium (LUSM) agars. In the order of isolated numbers, Bacillus, Weissella, Leuconostoc, Pseudomonas, and Lactobacillus genera and Bacillus, Weissella, Lactobacillus, Pseudomonas, Serratia, and Enterobacter genera were predominated in Korean and Chines kimchi, respectively. Among the isolated lactic acid bacteria, Weissella spp. were isolated most dominantly owing to the biased growth of Weissella spp. on LUSM agar. Species in the genera Leuconostoc and Lactobacillus were the next frequently isolated LAB from Korean and Chinese kimchi, respectively. Weissella confusa was isolated only from Korean kimchi and W. soli and Serratia proteamculans were isolated only from Chinese kimchi. They have a possibility to be used as target bacteria to differentiate Korean kimchi from Chinese kimchi.

• Korean Chemical Engineering Research
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• v.46 no.6
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• pp.1130-1134
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• 2008

Acetic acid has been used as a solvent in the process of manufacturing terephthalic acid. Although the used acetic acid has been mainly separated and recovered through the distillation process, adsorption process can be applied to recover a small amount of acetic acid remaining in the stream after the distillation process. In this study, activated carbon was selected as an adsorbent for acetic acid and the effects of temperature and acid treatment on adsorption capacity were investigated. The adsorption capacities of activated carbon for acetic acid were 0.176 mmol/g at 303 K and 0.118 mmol/g at 343 K, respectively. Adsorption capacity decreased with increasing temperature. The acid treatment of the activated carbon induced the increase in adsorption capacity, which was ascribed to increase in surface functional groups such as phenolic hydroxyl groups and carboxilic acid groups on the carbon surface. In the results of acetic acid desorption, 89% of adsorbed acetic acid was desorbed from activated carbon.

• Korean journal of food and cookery science
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• v.15 no.1
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• pp.55-60
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• 1999

Free phenolic acid, soluble phenolic acid ester and insoluble bound phenolic acid were extracted from defatted perilla flour. Their antioxidative effects were compared with those of BHA, AE and TBHQ for soybean oils by measuring acid and peroxide values at 60$^{\circ}C$ for 25 days. The patterns of these extracts were compared by using gas chromatography. Free phenolic acid and soluble phenolic acid ester extracts showed a higher antioxidative effects than BHA and AP. Among phenolic extracts, free phenolic acid showed the most effective antioxidant activity in soybean oil. Six types of free phenolic acid, 3 types of soluble phenolic acid ester, and 2 types of insoluble phenolic acid were found in the extract.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.140.2-140
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• 2003

국산(2, 3년생) 및 중국산 음나무의 껍질을 이용해 음나무 껍질의 추출물에 대해 용매는 열수, 추출시간 및 추출온도는 각각 7시간, 9$0^{\circ}C$의 조건으로 추출하여 색도, 갈색도, 가용성고형분, 총페놀성화합물, 전자공여능, 조사포닌 및 환원당을 분석하였다. 원산지별 음나무 껍질 추출물의 색도에서는 명도(L)는 국산이 중국산 보다 조금 높게 나타났다. 그러나 적색도(a)는 중국산 음나무 수피의 추출물이 적색도가 높았으며 황색도(b) 역시 중국산 추출물이 가장 높은 것으로 나타났다. 갈색도 역시 국내산에 비해 중국산이 높은 수치를 나타내는 경향을 보였다. 가용성고형분의 경우 국산이 중국산 음나무 껍질 추출물에 비해 가용성고형분의 함량이 높게 나타났으며 국산에서는2, 3년생에서 큰 차이를 보이지 않았다. 총페놀성화합물의 경우에서도 중국산 보다 국산 음나무 껍질 추출물의 함량이 더 높게 나타났으며 그 중에서도 특히 국산 2년생이 가장 높은 값을 나타내었다. 전자공여능은 국산 및 중국산 음나무에서 그다지 큰 차이를 보이지 않았으나 국산이 약간 더 높은 경향을 보였다. 환원당의 경우 중국산에 비해 국산이 높은 함량을 보였으며 국산에서는 그다지 큰 차이를 나타내지 않았다. 조사포닌의 경우 다른 추출물에 비해 국산 2년생 추출물이 가장 높은 함량을 나타내었으며 특히 조사포닌의 경우 그 함량이 일반 인삼의 1/3 정도의 함량을 나타내고 있어 기능성을 기대해 볼 수 있을 것이다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.777-781
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• 2001

The effects of gamma-irradiation on the nutritional components of some Korean soybean-based fermentation foods were studied. Doenjang (soybean paste), kochujang (red pepper paste) and chungkukjang were prepared, irradiated at 0, 5, 10 and 20 kGy, and their compositions of free amino acid, free fatty acid and organic acid were determined. Compositions of free amino acid and free fatty acid in gamma irradiated sample were stable compared to non-irradiated control. Content of citric acid and succinic acid increased, while that of malic acid decreased in the gamma irradiated chungkookjang, but there were no significant changes in organic acid composition in organic and kochujang.

• Food Industry And Nutrition
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• v.11 no.3
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• pp.44-48
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• 2006

본 연구는 옻(Rhus verniciflua)에 대한 국산 미생물 발효차 폴리 페놀물질 인 theaflavin(TF)과 thearubigin(TR)의 항알레르기 효과를 조사하였다. HPLC, column chromatography 및 TLC로 이용하여, 한국 원주산, 일본산 및 중국산 락커(lacquer)로부터 아주 강한 알레르기를 유발하는 long chain alkylphenol을 함유하는 crude urushiol 성분을 분리하였다. 고분자 이중 및 삼중불포화물질의 함량은 중국산 라커의 crude urushiol에 가장 많이 포함되어 있었다. 중국산 라커의 crude urushiol에서 유발되는 접촉성 알레르기 피부염 발생은 5%농도에서 한국산이나 일본산 라커의 시료보다 높았으며, TF 및 TR를 처리한 모든 농도에서 접촉성 알레르기 피부염의 유의적인 감소를 나타내었다. 이들 결과로부터 발효차의 폴리페놀성 TF와 TR은 옻의 접촉성 피부염에 대한 유의적인 항알레르기 효과를 나타내었다.