• Journal of Nutrition and Health
• /
• 제29권9호
• /
• pp.1042-1048
• /
• 1996

In order to investigate heating rate of commercial milk products in korean market, lactulose content and availability of calcium and ascorbic acid were measured. The pH range for raw and commercial milk was 6.5-6.75, and protein content was 2.5-3.13%. The acid degree value (。SH)showed between 5.3 and 7.1. There were no differences in pH, protein and acid degree among 3 types of milk. The portion ionic Ca content in UHT-milk(32.4%) and pasteurized milk (27%) increased significantly in comparison with raw milk (4.6%). Pasteurization led to loss of 20% ascorbic acid, and losses of UHT-treatment are approximately twice as high. Significant differences of lactulose content between UHT milk and pasteurized milk were observed. Some of UHT milk products showed very high value of lactulose content like sterilized milk. It is well known that the stress caused by indirect UHT treatment is slightly higher compared with the direct process. The results in this experiment suggested that most of UHT milk in korean market may be treated by indirect UHT method. In oder to keep the adventages of milk component, the heating methods of milk have to be reconsidered.

• Journal of Applied Biological Chemistry
• /
• 제49권3호
• /
• pp.110-113
• /
• 2006

Prolyl endopeptidase (PEP, EC 3.4.21.26, also referred to as prolyl oligopeptidase) degrades proline containing, biologically active neuropeptides such as vasopressin, substance P and thyrotropin-releasing hormone by cleaving peptide bonds on carboxyl side of prolyl residue within neuropeptides of less than 30 amino acids. Evaluation of PEP levels in postmortem brains of Alzheimer's disease patients revealed significant increases in PEP activity. Therefore, a specific PEP inhibitor can be a good candidate of drug against memory loss. Upon our examination for PEP inhibitory activity from micronutrients, ascorbic acid (vitamin C) showed small but significant PEP inhibition (13% PEP inhibition at $8{\mu}g{\cdot}ml^{-1}$). Palmitic acid showed almost no PEP inhibition. However, 6-O-palmitoyl ascorbic acid ($\underline{1}$) showed 70% PEP inhibition at $8{\mu}g{\cdot}ml^{-1}$ indicating that hydrophobic portion of the compound $\underline{1}$ may facilitate the inhibitory effect. $IC_{50}$ value of compound $\underline{1}$ was $12.6{\pm}0.2{\mu}M$. The primary and secondary Lineweaver Burk and Dixon plots for compound $\underline{1}$ indicated that it is a non-competitive inhibitor with inhibition constant (Ki) value of $23.7{\mu}M$.

• 한국식품영양과학회지
• /
• 제21권2호
• /
• pp.171-174
• /
• 1992

시판 고추냉이 분말 향신료의 저장 또는 가공중 매운맛과 색상의 열화를 방지하기 위하여 아스코르빈산 및 구연산을 첨가하여 37$^{\circ}C$에서 16주간 저장 한 후 고추냉이 분말과 고추냉이 페이스트에 대하여 allyl isothiocyanate와 색상의 변화를 검토하였다. 아스코르빈산을 첨가한 고추냉이 분말의 allyl isothiocyanate 함량은 저장초기와 동일하여 고추냉이 분말의 매운맛 열화방지에 좋은 효과를 나타내었으나 구연산을 첨가하였을때는 커다란 효과가 나타나지 않았다. 또한 색상에 있어서는 첨가구 모두 효과가 나타나지 않았다. 한편, 아스코르빈산을 첨가한 고추냉이 분말 페이스트에 있어서는 시간이 경과함에 따라 allyl isothiocyanate함량과 백색도가 무첨가구보다 변화정도가 적어 매운맛과 색상의 열화방지에 좋은 효과가 나타났었으나 아스코르빈산의 첨가량에 따른 효과의 차이는 나타나지 않았다.

• Journal of Dairy Science and Biotechnology
• /
• 제40권1호
• /
• pp.23-34
• /
• 2022

In this study, to determine the importance of lactic acid bacteria (LAB) in Kombucha fermentation, biological functions, such as organic acid production and anti-inflammatory and antibacterial activities, of Kombucha, with or without LAB inoculation, were evaluated. Lactobacillus paracasei DK215, Saccharomyces cerevisiae C3, and Acetobacter pasteurianus P2 were selected as the inoculants. Organic acids were measured every 3 days from the end of fermentation using HPLC; the organic acid content of LAB-inoculated Kombucha was relatively high. Samples with or without LAB inoculation showed high antibacterial activity against Escherichia coli. The MTT assay results indicated no significant difference in concentration difference and cell death. In the NO production test, compared with the uninoculated Kombucha sample, the LAB-inoculated Kombucha sample exhibited a value similar to that of the group without LPS treatment. The levels of cytokine (IL-1α, IL-6, TNF-α) production were significantly lower than those of the LPS(+) group, indicating the anti-inflammatory activity potential of the Kombucha sample. This improvement in the biological function of the LAB-inoculated Kombucha further verifies the value of LAB in the fermented food and beverage industry.

• 한국식품영양과학회지
• /
• 제14권3호
• /
• pp.296-300
• /
• 1985

1984년 6월 26일 경상남도 기장읍에서 구입한 미꾸라지의 분석결과는 다음과 같다. 1. 미꾸라지의 총질소중 단백태질소는 2189.1mg%, 유리아미노태질소는 408.1mg%, 휘발성염기질소는 46.3mg%를 차지하였다. 2. 미꾸라지의 구성아미노산조성은 glutamic acid, lysine, arginine, proline, aspartic acid, 등이 많이 함유되어 있었으며, 그 중 glutamic acid는 12.03%로 가장 높은 함량을 나타내었다. 3. 총 정제지질중 중성지질이 가장 많았고 인지질, 당지질순이었다. 중성지질의 지방산조성은 포화지방산과 monoene 산이 많았으며 주요지방산은 16:0, 16:1, 18:1 산이었다. polyene산에서는 18:2 산이 많았다. 당지질의 지방산조성은 중성지질과 비슷한 경향을 나타내고 있었으나 인지질에서는 중성지질이나 당지질보다 포화지방산과 polyene산이 많이 함유되어 있었다.

• 한국식품과학회지
• /
• 제30권1호
• /
• pp.77-81
• /
• 1998

쌀눈 및 쌀겨에 함유된 유지를 추출, 온도별 저장 안정성과 지방산조성을 비교하였다. 쌀눈 및 쌀겨유지를 $40^{\circ}C$ 및 $60^{\circ}C$에 31일간 저장 중 유지의 산가는 큰 차이가 없었고 과산화물가는 저장 온도가 높아짐에 따라 크게 상승하였는데, $40^{\circ}C$저장 31일에는 건조처리한 쌀눈의 유지가 가장 높아 146.2 meq/kg이었고 정제유는 15.1 meq/kg 이었으며, $60^{\circ}C$저장 24일에는 정제유는 219.6 meq/kg, 건조쌀눈유지는 151.7meq/kg 이었다. 쌀눈과 쌀겨유지 중 주 지방산은 쌀눈은 linoleic acid (39.0%)와 oleic acid (34.7%)이었고 쌀겨는 oleic acid (40.1%)와 linoleic acid (38.1%)였으며, 저장 중 주 지방산의 조성은 쌀눈의 건조처리나 저장온도에 큰 영향을 받지 않았으나 linolenic acid의 함량은 모든 처리에서 감소하는 경향이었다.

• 한국식품조리과학회지
• /
• 제10권1호
• /
• pp.1-7
• /
• 1994

Major quality parameters(organic acids, alcohols, fusel oil and sensory characteristics) of traditional Ewhaju were investigated during brewing. In organic acid contents at immediately after brewing, lactic acid was 155.1mg％, malonic acid was 5.4mg％, succinic acid was 8.9mg％, acetic acid was 7.6mg％, oxalic arid was 1.3mg％, citric and tartaric acid was 27.8mg％ and pyruvic acid was 4.8mg％ but in 100 days after brewing and one year aged, lactic acid was 1763.3 and 3059.3mg％, malonic acid was 12.3 and 19.3mg％, succinic acid was 11.5 and 23.1mg％, acetic acid was 29.2 and 73.1mg％, oxalic acid was 0.6 and 0.2mg％, citric and tartaric acid was 298.3 and 639.6mg％, and pyruvic acid were 1.1 and 0.3mg％, respectively. All the alcohol contents increased as the fermentation period increased ; the ethyl alcohol was only 0.05fe at immediately after brewing. In the alcohols content of Ewhaju at 100 days after brewing, the ethyl alcohol, methyl alcohol n-propyl alcohol and iso-butyl alcohol were 5.13ft, 47.56 ppm, 37.25 ppm and 19.51 ppm, respectively, Also in the one year aged Ewhaju, the ethyl alcohol was 9.39f), methyl alcohol was 36.34 ppm, Fusel oil was not detected in the first stage of brewing, but it was detected 1.12mg％ at 100 days after brewing and 1.18mg％ at one year stored sample. A general trend in change of color was almost white immediatly after brewing but a increase in Hunter "b" value and "a" value were observed depending on brewing time prolonged. Taste and overall palatability of Ewhaju after 100 days of brewing were significantly superior(p<0.05, p<0.01).

• 생명과학회지
• /
• 제26권9호
• /
• pp.1049-1055
• /
• 2016

본 연구에서는 고등어 부산물의 활용을 위해 가수분해된 고등어 부산물을 사용하였고, 분리된 유지를 시료로 하여 정제조건과 그 특성을 분석하였다. 탈검은 6% citric acid 수용액으로 시행하였을 때, 인의 함량이 45 mg/kg에서 5.8 mg/kg으로 감소하여 가장 효과적이었으며, 탈산은 8% sodium hydroxide수용액으로 처리하여 산가와 과산화물가가 각각 18.03 mgKOH/g에서 1.19 mg KOH/g과 30.25 meq/kg에서 3.18 meq/kg으로 감소하였다. 탈색은 activated charcoal을 5%로 사용하였을 때 산가와 과산화물가가 각각 0.17 mgKOH/g과 1.21 meq/kg으로 감소하였다. 색도의 변화는 탈산을 거쳤을 때 0.488 nm에서 0.057 nm로 감소하였는데 이후 탈색과정에서는 큰 변화를 보이지 않았다. 불포화 지방산의 조성 증가를 위해 냉침을 행하여 docosahexaenoic acid (DHA)와 eicosapentaenoic acid (EPA)의 함량의 합이 228.83 mg/g으로 측정되었으며, 오메가-3 지방산 함유 유지의 기준에 적합하게 정제하여 제품으로 활용이 가능함을 나타내었다.

• 대한가정학회지
• /
• 제19권1호
• /
• pp.33-37
• /
• 1981

The accelerating effect of sunlight on the rancidity of soybean oil and the efficacies of several anti-oxidants were measured. The result is as follows: 1. The ac야 value and peroxide value of soybean oil were 0.16 and 1, 72 respectively. 2. the peroxide value of soybean oil which was exposed to sunlight nine hours a day for six days was 134.3: 21 times of that which was not exposed to sunlight. 3. The peroxide value of the soybean oil with 0.02~0.06% BHA decreased a little, but not significantly. 4. The anti-rancidity effect of BHT was a little stronger than BHA. 5. The anti-rancidity effect of ascorbic acid alone was negligible. 6 The peroxide value of soybean oil with an anti-oxidant which comprised ascorbic acid, BHA and BHT decreased to one third of that which was not treated with anti-oxidant.

• 한국식품영양과학회지
• /
• 제28권6호
• /
• pp.1316-1320
• /
• 1999

Antioxidative effect of ethanolic extracts of various tea materials(Camellia sinensis, Cassia tora, Lyc ium chinense, Polygonatum odoratum, Schizandrae chinensis) on red pepper seed oil was investigated. Ethanolic extracts were added to red pepper seed oil at a concentration of 0.05%(w/v). Two experimental conditions were employed : 50$\pm$0.1oC for 45 days and 150$\pm$3oC for 24 hours. Oxidation of red pepper seed oil was determined by measuring peroxide value and acid value. Electron donating ability(EDA) and total phenolic contents of each extract were also determined. The result showed that the extracts possess an antioxidative activities. The effectiveness of them was in the following order: C. sinensis>C. tora>P. odoratum>S. chinensis >L. chinense. Ethanolic extracts of C. sinensis showed substantially higher EDA value and total phenol contents than other tea materials. These results indicate that the antioxidative effect was strongly related with EDA and total phenol contents.