• Food Science and Preservation
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• 제10권1호
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• pp.80-88
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• 2003

In order to establish the enzymatic hydrolysis system improving of taste and flavor in the preparation of soy protein hydrolysates using the enzymes with excellent hydrolytic ability and different hydrolysis pattern of soy protein, Degree of hydrolysis(DH) and surface hydrophobicity under the optimal conditions of enzyme reaction, hydrolysis patterns by the SDS electrophoresis and sensory evaluation of soy protein hydrolysates by enzyme reactions were investigated. Four enzyme reactions were highly activated at pH 7.0, 45$^{\circ}C$ under the optimal conditions. As result of changes on the pattern of soy-protein hydrolysates by SDS-electrophoresis, high molecular peptides of hydrolysates by No. 5(Mucor circinelloides M5) and No. 16(Bacillus megaterium B16) enzymes were slowly decrease and 66KD band of these were remained after 3hours reaction. Production of low molecular peptides of hydrolysates by No. 4(Aspergillus oryzae M4) and No. 95(Bacillus subtilis YG 95) enzymes were remarkably detected during the proceeding reactions. As results of HPLC analysis, low molecular peptides of 15∼70KD were mainly appeared during the proceeding enzyme reactions. And, the more DH was increased, the more SDS-surface hydrophobicity was decreased. Hydrolysates by No. 4 enzyme was not only the highest DH of all hydrolysates, but the strongest bitter taste in a sensory evaluation. Sweat taste among the hydrolysates showed little difference. But, when combinative enzymes were treated, combinative enzyme of No. 4(Aspergillus oryzae M4)and No. 16(Bacillus megaterium B16) showed the strongest sweat taste. In conclusion, we assumed that it will be possible to prepare the hydrolysates having functionality when soy-protein were hydrolyzed by these specific enzymes.

• Food Science and Preservation
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• 제17권1호
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• pp.58-65
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• 2010

We investigated the effect of Chun ma (Gastrodiae rhizoma) concentrated extract on the quality of mixed beverages. Chun ma beverages prepared using different concentrated extracts were divided into four groups: GCE 5 ($5^{\circ}$ Brix concentrated extracts) GCE 10 ($10^{\circ}$ Brix concentrated extracts) GCE 15 ($15^{\circ}$ Brix concentrated extracts) and GCE 20 ($20^{\circ}$ Brix concentrated extracts). The pH values ranged from a low of 4.37 in GCE 5 to a high of 4.68 in GCE 20. Soluble solid levels in GCE 20 ($19.6^{\circ}$ Brix) were higher than in the other samples. The b (yellowness) scores and the total phenolic contents of all samples increased with increasing extract concentration. The highest total phenolic contents were seen in GCE 20 samples at 232.23 mg%. Samples did not differ markedly in antiradical activity (75.07-76.00% DPPH inhibition). Free sugar levels in GCE 20 samples and organic acid concentrations of GCE 15 samples were higher than those of other preparations. Free amino acid and mineral contents of all samples increased with increasing extract concentration. The levels of free amino acids were in the order Glu > Gly > Ser > Arg > Hylys, and the Glu content was 249.15 ug/100 g for GCE-20 samples and 61 ug/100 g in GCE-5 products. The mineral contents of all samples were in the order K > Na > Mg > Ca. Higher scores for color, flavor, and overall acceptability were found in GCE 5 products compared with other extracts. These results indicate that Chun ma beverage can be prepared in various ways, as commercially desired, with reference to the above characteristics of Chun ma materials.

• Food Science and Preservation
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• 제17권1호
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• pp.42-49
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• 2010

This study was developed a multi-step process of functional jungkwa preparation from jujube fruits to prepare a new processed food, and investigated on the quality of jujube jungkwa. The weight of jujube fruits notably increased during the second processing, compared with jungkwa prepared from dried jujube fruits using an osmosis drying treatment. The weight of jungkwa produced in the second processing step was less than those in the first step. The Hunter values (L, a, b) of dried jujube fruits after the first processing were less than those of control jujube fruits. The L value did not change after the second processing of jujube jungkwa, but the a and b values were markedly decreased. However, the Hunter values did not change during the third processing step. The moisture content of dried jujube fruit, and dried fruit treated by supplementary drying (DDJF) was 37.74 and 35.93%, respectively, and that of dried fruit treated by osmosis drying was 40.42%. The moisture content of dried jujube fruit after the second processing decreased by 2-10%, and by 4-10% after the third processing. The reabsorption ratio of jujube jungkwa after the second processing was 16.93%, and that of jungkwa produced from osmosis-dried fruit 24.81%. The strength and hardness of dried jujube fruit treated with supplementary drying (DDJF) were higher, at 3 and 2, respectively, compared to the values of dried jujube fruit. The rheology of jujube fruit and jungkwa did not change during the second processing. The color, glossiness, acceptability of appearance, flavor, and overall acceptability of dried jujube fruit treated by osmosis drying as the second processing step were somewhat higher than those of fruit processed by other methods. The scores for appearance, flavor, chewiness, after taste, and overall acceptability of dried fruits treated with supplementary drying as the third processing step were somewhat greater than those of fruit prepared by other means. Accordingly, we have developed a process for preparation of jungkwa from dried jujube fruit treated by supplementary drying and osmosis drying as the second and third processing steps.

• Korean Journal of Fisheries and Aquatic Sciences
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• 제34권4호
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• pp.389-393
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• 2001

For an effective utilization, quality stability of instant powdered oyster soup made of canned oyster processing waste water (IPSW) was determined. Instant powdered soup from oyster hot-water extracts (IPSE) was also prepared by mixing hot-water extract powder (15 g) with table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g) and onion powder (1.5 g). In preparing IPSW, mixed powder from wash water and boiling liquid waste, instead of powder from hot-water extracts and table salt, was added (powder from boiling liquid waste: powder from wash water= 12: 8) and other additives were added in proportion to those in the IPSE. The moisture content, water activity, peroxide value and fatty acid composition showed little changes during storage of the IPSW. The pH, volatile basic nitrogen content and brown pigment formation increased slightly, while white index decreased slightly during storage of IPSW. No significant difference was observed in the changes of food component during storage between IPSW and IPSE. According to a sensory evaluation, the change in quality of IPSW was negligible during 12 months of storage. from the results of the chemical experiment and sensory evaluation, IPSW packed with laminated film bag (OPP, $20{\mu}m/PE,\;20{\mu}m/paper,\;45g/m^3/PE,\;20{\mu}\;m/Al,\;7{\mu}\;m/PE,\;20{\mu}m$) was revealed to be preserved in good quality during 12 months of storage.

• Journal of the Korea Organic Resources Recycling Association
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• 제15권4호
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• pp.115-124
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• 2007

The material compressions in the vertical composting reactor affect to the biodegradation rates of the organic wastes. This study investigated the variations of physical properties of the composting materials according to the height of reactor due to affect to the settlement in the vertical composting reactor. The variations of decreased temperature after peak temperature showed the different patterns depending on the reactor heights. The variation width of re-increased temperature after peak temperature was reduced as the mixing operations were increased, and increased as the height of reactor elevated. The moisture content and the variation width of the moisture content were increased higher as the height of the reactor became higher. The variations of the bulk density at each height of vertical reactor showed the same tendency comparing with those of the moisture content. The relationship between bulk density and moisture content had shown the quadratic equation (r2=0.94). The dry solid contents at each reactor height were decreased as the height of reactor were increased. The results of the variation of the physical properties during the composting process were caused by the downward compression of the material into the reactor. Settlement rate in the vertical composting reactor was estimated about 2.184cm/day. To increase the biodegradation efficiency in the vertical reactor, the conditions of air path in the composting material matrix have to be investigated afterwards.

• Korean Journal of Medicinal Crop Science
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• 제3권2호
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• pp.156-164
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• 1995

The study was carried out to elucidate the influenced of shading and mulching with polyethylen vinyl on growth and yield of Cinidium officinale Makino, and improve the cultivation method of those medicinal plants in northern area of Gyeong-buk province, Korea. Top fresh weight of Cinidium officinale Makino was increased by both 35 % and 55% shading compared to the non-shadingand decreased by 75 % shading, but that of Ligusticum chuanxing Hart. Was decreased by the shading tested The summer wilt of Cinidium officinale Makino severely occurred in non-shading but greatly reduced by 55 % or 75 %shading, while no difference was observed in Ligusticum chuanxing Hort, between the shading and the non-shading. Dry root yield Cinidium officinale Makino was increased by 17 % and 19 % in 35 % and 55 % shading levels, respectively, compared to the dry root yield(254kg/10a) in non-shading. However, it was decreased in Ligusticum chuaxing Hort. by the shading. Emergence ratio of Cinidium officinale Makino was increased by black polyethylen vinyl mulch but decreased by transparent polyethylen vinyl mulch, compard to non-mulch. Polyethylen vinyl mulch increa­sed the top fresh weight of Cinidium officinale Makino Especialy black polythylen vinyl mulch was very effective on increasing the top fresh weight. Dry root yield of Cinidium officinale Makino was increased by 32 % and 30 %, respectively, compared to the non-shading.

• Korean Journal of Medicinal Crop Science
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• 제13권4호
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• pp.154-160
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• 2005

This study was performed to compare anticancer and immune activities between natural Artemisia capillaris Thunb. extract and tissue cultured plant extract (hairy root, in vitro culture, callus). The inhibitory effect of cancer cell growth, human B cell growth and productivity of cytokines were examined. Furthermore, HPLC analysis was performed to confirm the components. The anticancer activities increased by more than 55% with the cultured callus of Artemisia capillaris T. for four cancer cell lines(Lung carcunoma, Stomach adenocarcinoma, Hepatocillular carcinoma, Breast adenocarcinoma), showing higher effect than natural Artemisia capillaris T. The extracts from hairy root and in vitro culture of Artemisia capillaris T. significantly increased the immune B cell growth. The immune B cell growth effect of natural Artemisia capillaris T. was higher than that of the tissue culture plants such as hairy root, in vitro culture and callus. Both natural and tissue cultured plants showed similar effects on cytokine secretion. The similar peak size was observed between natural Artemisia capillaris T. and cultured callus in HPLC analysis. As a results, the biological activities were not observed the difference between natural Artemisia capillaris T. and cultured callus. Thus, the cultured callus will be altered natural Artemisia capillaris T. in the environmental side and the resources preservative side

• Korean Journal of Medicinal Crop Science
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• 제8권3호
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• pp.234-242
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• 2000

There are two cultivars, 'Jeongsun' and 'Mishima' of Bupleurum falcatum L., a medicinal plant, have been cultivated in Korea. Two cultivars were evaluated and compared in details for major growth characters and their seasonal changes. Jeongsun was higher in stem length and root weight per plant, and earlier in maturity than Mishima, while Mishima was higher in top weight per plant and the ratio of outer phloem layer(OPL) to whole root, and more in branch number. Coefficients of variations of most growth characters were higher in Mishima than in Jeongsun. In relationship between root and shoot growth characters, root weight, root diameter, etc. were positively correlated with stem thickness, top weight, branch number, etc. in both cultivars. In comparison of seasonal changes for growth characters between two cultivars, stem length and node number were almost not increased after September, but root length and branch number tended to increase until November. There were continuous increases of top and root weights in both cultivars after September. Increase rates of top and root weights were higher in Mishima and Jeongsun, respectively. The weight ratio of root part to whole plant in Jeongsun and the ratio of OPL to whole root in Mishima were higher during whole growth stages; especially Mishima showed their continuous increases after October. Jeongsun flowered earlier (August 17) than Mishima (September 16) by one month. Complete flowering date was on August 30 in Jeongsun and on September 30 in Mishima. Basic difference in plant growth between two cultivars was maturity, so shoot growth almost stopped after October in Jeongsun, and continued vegetative growth until November in Mishima with late flowering habit. These results indicate that higher root weight in Jeongsun is due to its earlier flowering character leading to relatively longer time for root growth, as compared with Mishima.

• Journal of the Mineralogical Society of Korea
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• 제17권1호
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• pp.61-73
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• 2004

The purposes of this study are to investigate the occurrence, the hydrochemical characteristics and the origin of the $CO_2$-rich springs from the Kangwon Province, and to reanalyze the previous studied results of other researchers. The $CO_2$-rich water samples were collected at 13 locations in the Kangwon Province. The $CO_2$-rich water shows a high $CO_2$ concentration ($P_{CO2}$ 0.787 to 4.78 atm), weak acidic pHs, electrical conductivity values ranging from 422 to 2,280 $\mu$S/cm, and high Fe and F contents. The chemical compositions of $CO_2$-rich water from this study area are classified into three types; $Ca-HCO_3$, Ca(Na)-$HCO_3$, $Na-HCO_3$ types. The chemical data of $CO_2$-rich waters and their host rocks indicate that $Na-HCO_3$ type water are mainly influenced by biotite, K-feldspar granite, and Ca(Na)-HC $O_3$, type water is chiefly influenced by gneiss and carbonate minerals in granite. F and Fe contents of $CO_2$-rich waters are abundant in $Na-HCO_3$, and $Ca-HCO_3$ types, respectively. The results of this study suggest that the chemical composition $CO_2$-rich water is mainly controlled by the mineralogical composition of aquifer host rocks. Oxygen and deuterium isotope data indicate that $CO_2$-rich water is meteoric origin. The $\delta^{13}$C values (-0.3$\textperthousand$ to -6.2$\textperthousand$ PDB) suggest that dissolved carbonates are mainly derived from a deep-seated $CO_2$ and partly from carbonate minerals.

• Journal of the Mineralogical Society of Korea
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• 제17권3호
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• pp.209-220
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• 2004

Adsorption behavior of Cu onto Hwangto, from Pankok-ri, Kosung-gun, suspension was studied using Cu batch adsorftion experiment and computer program MINTEQA2 and FITEQL 3.2. The sorption of copper was investigated as a function of pH, copper concentration and $NaNO_3$ background concentration (0.01 and 0.1 M). The concentration of copper was analyzed using ICP-AES. The sorption of copper onto Hwangto suspension increased with increasing pH and copper concentration. The adsorption percentage of copper drastically increased from pH 5.5 to 6.5, and reached nearly 100% at pH 7.5. Because the amount of copper solution and the ionic strength of background electrolyte may not affect the sorption of copper onto Hwangto, the copper ion may be combined at the surface of Hwangto as an inner-sphere complex. Using the MINTEQA2 program, the speciation of copper was calculated as a function of pH and copper concentration. The concentration of $Cu^{2+}$ decreased and that of $Cu(OH)_2$ increased with increasing pH. The uptake of copper in the Hwangto suspension was simulated by FITEQL3.2 program using two sites-three pKas model, which is composed of silicate reaction site and Fe oxide reaction site. The copper absorption reaction constants were calculated in the case of 2～6 mL of copper solution. The Fe oxide reaction site rapidly adsorbs copper ion between pH 4.5～6.5. Silicate reaction site adsorbs little copper ion at low copper concentration but much at high copper concentration. The removal amount of copper by precipitation was negligible in comparison with that of adsorption. The Fe oxide reaction site may has higher adsorption affinity of copper ion than silicate reaction site.