• Korean Journal of Food Science and Technology
• /
• v.27 no.4
• /
• pp.471-477
• /
• 1995

Extractive nitrogen, free amino acids, oligopeptides, nucleotides and related compounds, quaternary ammonium bases, and guanidino compounds were analyzed to evaluate quality of anchovy sauce. The commercial products contained low proximate composition, extractive nitrogen and other extractive components, than the experimentally prepared anchovy sauce. Both samples, commercial products and experimentally prepared anchovy sauce, were rich in free amino acids, such as glutamic acid, leucine, alanine, lysine, and aspartic acid. The extractive nitrogenous components which consist of total nucleotides and related compounds, total free amino acids, methionine, isoleucine, valine, taurine, tyrosine, histidine, leucine, aspartic acid, cystine, and lysine, showed significant correlation(p<0.01) with extractive nitrogen. Possibly, seven kinds of free amino acids such as methionine, isoleucine, valine, taurine, tyrosine, histidine, and leucine, might be recommend as quality indices of standardization for anchovy sauce.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.13 no.2
• /
• pp.163-168
• /
• 1984

The composition of amino acids and the related compounds of nucleotides in the dorsal muscle of sweet fish Hemibarbus labeo, Mandarin fish Siniperca scherzeri and read fish Gobius similis was analyzed by amino acid autoanalyzer and high performance liquid chromatography. The result showed that IMP was dominant in the nucleotides of all the dorsal muscle of the fishes and a less amount of UMP, hypoxanthine and AMP was detected. In the free amino acid composition, the important amino acids were taurine and histidine in sweet fish, taurine, glycine and histidine in cornet fish, taurine, histidine and alanine in mandarin fish, taurine, proline and threonine in read fish, respectively, and in all the dorsal muscle of fishes, taurine was the dominant amino acid. In the amino acid compositions of the muscle protein, glutamic acid, glycine, aspartic acid and lysine were reached to 44.0% of total amino acids in sweet fish, glutamic acid, aspartic acid, lysine and glycine were 43.5% in cornet fish, glutamic acid, aspartic acid, lysine and leucine were 43.3%, 43.5% of total amino acids in mandarin fish and read fish, respectively. Glutamic acid was the dominant amino acid in all the fresh fishes.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.13 no.3
• /
• pp.285-290
• /
• 1984

Changes of free amino acids, nucleotides and their related compounds during the fermentation of yellow corvina entrails, Pseudosciaena manchurica, were analyzed. In fresh extract, alanine, glutamic acid, serine, lysine and leucine were dominant amino acids, and content of arginine, aspartic acid, cystine and tyrosine were low. The free amino acids analyzed in this experiment were not changed in composition but changed in amounts during the fermentation of yellow corvina entrails. Alanine, glutamic acid, lysine and leucine were abundant in both fresh sample and fermented products. Content of ATP, ADP, AMP and IMP decreased while hypoxanthine increased during the fermentation of yellow corbina entrails. The total free amino acid nitrogen at 30 day fermentation was 71% of its extract nitrogen. It is believed that such amino acids as glutamic acid, alanine, lysine, valine, leucine, nucleotides and their related compounds as hypoxanthine play an important role as taste compounds in fermented yellow corvina entrails.

• Proceedings of the Korean Society of Fisheries Technology Conference
• /
• 2002.10a
• /
• pp.75-76
• /
• 2002

우리나라 연근해에서 일시에 대량으로 어획되는 정어리 (Sardinops melanostictus)는 현재 주로 액젓의 원료로 쓰이고 있는 멸치와 같이 청어목, 청어과에 속하며, 동해 남부해역에서 월동을 하고 봄이 되면 북상하는 계절 회유성 어종이다. 정어리는 대표적인 등 푸른 생선으로 양질의 아미노산 및 핵산관련물질과 같은 맛 성분의 함량이 높지만, 어체가 작고 잔뼈가 많아서 가공을 위해 기계적으로 처리하기에는 부적합한 결점을 지니고 있다. (중략)

• Proceedings of the Korean Society of Fisheries Technology Conference
• /
• 2000.05a
• /
• pp.102-103
• /
• 2000

액젓은 어류, 패류, 어류의 내장 등에 소금을 가하여 부패균의 번식을 억제하고, 어패류 자체의 효소와 외부 미생물의 효소작용으로 육질을 분해시킨 후 걸러서 만든 독특한 맛과 풍미의 발효식품이다. 액젓은 숙성과정을 통하여 단백질이 폴리펩타이드 형태를 거쳐 다시 펩타이드에서 정미성분인 아미노산으로 분해되게 된다. 액젓의 주된 역할은 천연 조미의 역할이고 그 맛의 결정 요인은 저분자 질소화합물이라 할 수 있으나 핵산 관련 물질 중 맛의 주성분인 IMP는 숙성기간이 지남에 따라 분해되기 때문에 많은 영향은 미치지 않을 것으로 보여진다. (중략)

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 1998.10a
• /
• pp.117-117
• /
• 1998

• Proceedings of the Korean Society of Fisheries Technology Conference
• /
• 2001.05a
• /
• pp.152-153
• /
• 2001

멸치 (Engraulis japonica)의 생산량은 매년 차이가 있으나, 1999년도에 238,463톤의 생산으로 당해연도 일반해면어업 총생산량 133만 여톤의 17.9％를 차지할 정도로 많은 생산량을 기록하여 수산업에 있어 중요한 어종이다. 그러나, 멸치는 선도가 저하하기 쉬운 소형 적색육 어류로서 혈합육 비율이 높고 지방의 함량이 많을 뿐 아니라 표피가 연약하여 취급과정 중 복부가 파열되기 쉽다. (중략)

• Korean Journal of Food Science and Technology
• /
• v.15 no.3
• /
• pp.245-251
• /
• 1983

Nucleic acid degrading enzymes (RNase, PDase, PMase) isolated from rice Makgeoly brewing were purified by DEAE-cellulose column technique and their enzymological properties were examined. Changes of nucleotides and their related substances during the brewing were also investigated. The results obtained were as follows: 1. RNase activity was increased in the earlier phase of brewing and then decreased after 3 days brewing, while PDase and PMase activities were decreased with the lapse of time. 2. The optimum pH of RNase was 5.0 and those of PDase and PMase were 6.0. Activities of these three enzymes were almost stable in the range of pH 6.0-7.0. 3. The optimum temperature of RNase and PDase were in the range of $55{\sim}60^{\circ}C$ and that of PMase was about $50^{\circ}C$. When RNase was treated at $100^{\circ}C$ for 10 min., 80% to of activity was lost PDase lost 90% of activity when heated at $70^{\circ}C$ for 10 min, while PMase was completely inactivated at the same condition. 4. $CU^{++},\;Zn{++}$ inhibited the activity of NRase, Activity of PMase was reduced about 30% by adding $10^{-3}M\;Na_{2}HPO_{4}$5. Until 4 day brewing, IMP was increased, while UMP, GMP, AMP were decreased gradually.

• Proceedings of the Korean Society of Applied Pharmacology
• /
• 1994.04a
• /
• pp.167-167
• /
• 1994

Thioglycerol과 Glycerol을 출발물질로 1번 탄소(C) 위치의 산소(O),또는 황(S)에 octadecyl기로 alkylation한 후, 2번 탄소(C)위치 산소(O)를 palmitoyl기로acetylation시켜 만든 thioether lipid 및 ether lipid유도체를 인산화시킨 rac-1-S-octa-decyl-2-O-palmitoyl-1-S-thioglycerol-3-phosphate (DL-PTBA-P)와 rac-1-O-octadecyl-2-O-palmitoylglycerol-3-phosphate (DL-PBA-P)등을 합성하였다. 이들 thioether lipid 및 ether lipid유도체는 그 자체로도 in vitro와 in vivo에서anti-neoplastic property를 가지고 있는데, 이들 중간체를 핵산 화합물로써 역시 강한 항암 작용에도 불구하고 독성등 부작용이 문제가 되고있는 Ara-C (일명 Cytarabine)의 인산화물인 ara-CMP morpholidate와 conjugation시켜 최종물질로서 ara-CDP-DL-PCA, ara-CDP-DL-PBA, ara-CDP-DL-PTCA 및 ara-CDP-DL-PTBA등을 합성하였다. 이들 중 ara-CDP-DL-PTBA가 본 과제와 관련하여 항암제로서 최종 개발하고자하는 주요 물질인 Cytoros이다.

• Korean Journal of Food Science and Technology
• /
• v.28 no.4
• /
• pp.678-683
• /
• 1996

The purpose of this study was to elucidate characteristics of hydrolysates from file-fish flesh with various proteases. File-fish flesh was chopped, homogenized with water, and hydrolysed by 8 different kinds of commercially available protease. High production of peptide was observed in bromelain and neutrase treatment. On the other hand, large amount of free amino acid was observed in esp/sav and pronase treatment. Neutrase and pancreatin hydrolysate contained large amount of 5'-GMP. Organoleptic studies showed that the bromelain, esp/sav and protease hydrolysate had strong bitter taste, while pronase and esp/sav hydrolysate had strong umami taste. From these results, pronase was found to be suitable enzyme for producing file-fish hydrolysate.