• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.423-427
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• 2002

Xanthan gum (XG) was investigated for use as a thickening and stabilizing agent in kimchi during fermentation at 10$\^{C}$. The mixing ratios of XG to salted Chinese cabbage were 0.1, 0.3 and 0.5%. Quality characteristics of kimchi such as pH, titratable acidity, reducing sugar content and microbial loads were measured. pH and reducing sugar content showed abrupt decreases after 5 day lag time until 20 days, while titratable acidity steadily increased during fermentation. The addition with 0.5% XG retarded the change rates of pH and titratable acidity showing the slowest change. Kimchi samples added with 0.1% and 0.3% XG maintained a higher reducing sugar content during the whole fermentation period of 30 days. Microbial loads showed an abrupt increase from 5 to 10 days, and maintained a nearly same load thereafter. Kimchi sample added with 0.3% XG showed better scores in color, aroma and taste.

• Applied Biological Chemistry
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• v.37 no.5
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• pp.349-355
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• 1994

The present study was conducted to develop the automatic analytical method for determining moisture, nicotine, reducing sugar and total nitrogen contents and color(L, a, b) value in domestic tobacco leaves using near infrared(NIR) spectroscopy. The results of multiple linear regression analysis between chemical and NIR data showed that NIR spectro-scopy can determine those quality components of tobacco samples in 30 seconds, non-destructively. The results using developed calibrations are summarized as follows; The standard error of prediction(SEP) for moisture, nicotine. total nitrogen, reducing sugar contents and color(L, a, b) value in domestic tobacco leaves was 0.28%, 0.25%, 0.07%, 0.75%, 1.25, 0.44 and 1.07, respectively. In addition, The possibility of developing the cheaper filter type NIR instrument, for quality evaluation in the procurement from leaf tobacco cultivators and process control was investigated.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.979-984
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• 2000

To improve the quality of dehydrated onion, antibrowning agents were screened. Effects of antibrowning agents on the degree of browning and the quality characteristics in dried onions were investigated. Sliced onions were dehydrated in an air drier at $70^{\circ}C$ within 3 percent moisture. Among various antibrowning agents, cyclodextrin and corn starch treatments were selected. Dipping in 4%(w/v) corn starch suspension proved more effective in preventing browning than other treatments. The change of color and the degree of browning showed a correlation. Dried onions treated with antibrowning agents prevented browning at around $24{\sim}32%$ compared to control. The contents of reducing sugar and vitamin C in treated onions had minimally changes.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1266-1270
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• 2000

Quality properties of soy bean pastes made with Aspergillus oryzae and 5 Bacillus strains isolated from traditional soy bean pastes were examined. The pH decreased gradually and contents of amino-type nitrogen increased during fermentation. There were small differences in moisture and crude-protein contents, whereas big difference was observed in reducing sugar, isoflavones and organic acid contents. Isoflavones in the samples made with Bacillus licheniformis F2358 and Bacillus subtilis F2362 were high. Samples made with Bacillus licheniformis F2382 had high contents of organic acid and good score for taste and overall acceptability in sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.834-838
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• 2001

To investigate the effect of boiled-dried fusiforme for making kimchi, it was added as 0.1, 0.3 and 0.5% to brined Chinese cabbage by weight, respectively. Quality characteristics such as pH, titratable acidity, reducing sugar content, microbial loads were measured. Titratable acidity of 0.1% treatment showed a retarded increase compared to other samples, and maintained a higher reducing sugar content. Lactic acid bacteria numbers of boiled-dried fusiforme added kimchi were lower approximately by 2 log$_{10}$ CFU/mL after 10 day, which value was almost same as the control group. A 0.1% treatment of boiled-dried fusiforme showed no significant differences compared to the control in sensory evaluation.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2012.03a
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• pp.67-67
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• 2012

식생활 및 사회 환경 변화에 따라 식품 폐기물이 많이 발생하고 있다. 이 폐기물을 처리하는 데 막대한 비용이 소요되고 환경오염도 심각한 상황이다. 이에 식품 폐기물의 자원화를 통해 자원의 부가가치를 높이고, 처리비용 절감과 함께 환경오염 방지, 새로운 유기소재의 확보 등의 효과를 볼 것으로 사료된다. 본 연구는 바나나 껍질로부터 추출한 물질의 다양한 기능성을 조사하고, 인디고의 환원제로서 유효성을 확인하여 천연염색 분야에 식품 폐기물의 활용 방안을 모색하는데 목적이 있다. 이를 위하여 바나나 껍질은 건조 후 증류수로 $100^{\circ}C$에서 1시간 동안 추출, 농축하여 분말로 만들어 사용하였다. 바나나 껍질 추출물의 기능성을 알아보기 위해 총당분석(Phenol- sulfuric method), 항산화(DPPH radicals 소거활성), 황색포도상구균에 대한 항균성 실험(Paper disc diffusion)을 하였다. 또한 인디고 염색시 화학환원제 대신 이 분말을 사용하였고, 그 환원력 측정은 환원 포텐셜과 염색 실험을 통해 평가하였다. 본 연구에서 제조한 바나나 껍질 추출물은 항산화능이 우수하였고, 높은 당 함량을 나타냈다. 황색 포도상구균에 대한 항균성을 지녀 향후 기능성 물질로서 응용가능성이 클 것으로 전망된다. 바나나껍질 추출물은 합성인디고 환원에 효과적이었다. 인디고 환원은 바나나껍질 추출물을 첨가하면서 바로 시작되고, 24시간 경과 후 최대 염착량과 최고 전압값을 나타냈다. 바나나 껍질 추출물의 농도가 높아질수록 인디고 환원력은 높아지고 염착량도 증가하는 것으로 나타났다. 따라서 바나나 껍질 추출물은 인디고 환원에서 화학물질인 하이드로설파이트를 대체하여 사용할 수 있는 효과적인 천연유기환원제로 사용할 수 있을 것으로 기대된다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.583-587
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• 2006

Aqueous solutions of sugar alone or in the presence of lysine were gamma irradiated at 0, 5, 10, 20 and 30 kGy at room temperature. Absorbances at 284 nm as an indicator of intermediate stage of non -enzymatic browning reaction increased with irradiation dose in both the solution of sugar or lysine alone and sugar-lysine mixed solution. Absorbances at 420 nm as indicator of browning increased in the irradiated sugar-lysine mixed solutions although no browning was observed in the irradiated solution of sugar or lysine alone. The degree of browning of the irradiated sugar-lysine mixed solution increased with irradiation dose and was dependent on the type of sugar. For sugar-lysine mixed solution irradiated at 30 kGy, the browning had the following order of intensity: sucrose>fructose>arabinose>xylose>glucose. However, the sugar loss of irradiated sugar lysine mixed solution had a following order of intensity: glucose>fructose>sucrose>xylose>arabinose. The reducing power of the non-reducing sugar, sucrose, was produced by gamma irradiation. The present results indicated that gamma irradiation leads to a non-enzymatic browning reaction (carbonyl-amine reaction) in an aqueous system.

• Applied Biological Chemistry
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• v.38 no.4
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• pp.340-344
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• 1995

Banana purchased from local market was stored at 5, 15 and $25^{\circ}C$ for 10 days after which free sugars and organic acids were determined. The amount of glucose, fructose and sucrose was $0.30{\sim}0.36%$ at the initial time of storage. The changes of free sugar was influenced by storage temperature. At $5^{\circ}C$, little change in the content of each free sugar was measured and sucrose had a slightly higher value. Glucose and fructose showed a predominant increase while sucrose content decreased at 15 and $25^{\circ}C$. The values of total sugar, reducing sugar, glucose, fructose and free sugar contents at $25^{\circ}C$ were higher than at any other storage temperature. Citrate, malate, lactate and acetate in Banana were identified as organic acids. The total amount of organic acid decreased from $305{\sim}373.3$ mg% at the initial time to $45.9{\sim}67.9$ mg% after 9 days of storage. The reduction of organic acids contents was relatively high at $25^{\circ}C$.

• Journal of Animal Science and Technology
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• v.49 no.2
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• pp.213-224
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• 2007

In this study, hatched male broiler chicks(Ross) were fed on a basal diet and LPS was administered via intraperitoneal injection three times every other day, on the 9th, 11th and 13th days of the experiment, and then PBMC and splenocytes were isolated on day 14. The degree of alama blue reduction was evaluated at 4, 24, 48, 96 and 120 h in the splenocytes, and at 4, 8, 12, 24 and 48 h for PBMC of incubation after the addition of alama blue solution to the media. The cell numbers used in this experiment were 103, 104 and 105 cells per well, and the con A levels were 0.0, 1.0, 5.0, and 10.0 ㎍ per ml of medium. 1. The degree of alama blue reduction was found to increase in a linear fashion with increasing incubation time and cell numbers, for both splenocytes and PBMC. 2. During acute phase response, the degree to which alama blue was reduced was significantly elevated (p<0.05) at an incubation time of 24 hr for the splenocytes, 4 hr for PBMC, and a cell number of 105 cells per well, respectively. 3. The raised reduction of alama blue to control was linear with Con A levels in medium, and higher reduction in Con A 10.0 ㎍ relative to 1.0 or 5.0 ㎍ in ml medium was shown 4. The medium with autologous serum evidenced a significantly (p<0.05) higher reduction of alama blue relative to FBS. 5. Splenocytes and PBMC from the LPS-injected birds evidenced significantly higher levels of alama blue reduction regardless of incubation time, number of cells, level of Con A added, or serum type, as compared with what was observed in normal birds. The results indicated that the assay conditions for proliferative activity using the alama blue method in birds in which the acute phase response had been activated via intraperitoneal LPS injection requires 4 hrs of incubation for PBMC, 24 hrs of incubation for splenocytes, and 10㎍ of Con A per ml of medium.

• Korean Journal of Food Science and Technology
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• v.42 no.6
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• pp.727-732
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• 2010

The pH, acidity, color, amino acid, reducing sugar, total sugar, and alcohol contents of puffed millet powder supplemented with different concentrations of millet takju were investigated during 10 days of fermentation. The pH ranged from 4.06 to 4.58 at day 1 but decreased drastically to 3.55-3.64 at day 2. With the exception of day 1, a higher pH was observed with a higher concentration of puffed millet powder (p<0.05). Acidity tended to increase quickly over time, especially for the 0% sample after day 4 (p<0.05). The sudden increase of acidity at day 2 agreed with the pH decrease. A lower concentration of puffed millet powder resulted in a greater Hunter "L" value (p<0.05) and tended to show lower Hunter "a" and higher Hunter "b" values on the same day. Amino acids increased over time, and a higher concentration of puffed millet powder resulted in lower amino acid content on the same day after day 3 (p<0.05). After a rapid reduction in reducing sugar on day 2 (p<0.05), minimal differences were observed in the samples after day 4. The 75% puffed millet powder sample showed the highest reducing sugar content, except on days 8 and 9 (p<0.05). Total sugars decreased rapidly by day 3, and then either remained unchanged or decreased after day 4. Higher alcohol concentrations were observed with higher concentrations of puffed millet powder, except on day 1 (p<0.05).