• 한국환경과학회지
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• 제32권3호
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• pp.191-195
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• 2023

This study aimed to investigate the effect of amino acid additives to weaned piglet diets on the pH and volatile fatty acids of pig slurries. A total of 135 weaned 22 -day-old piglets (Yorkshire x Landrace x Duroc) were used in this 56-d study. The three dietary treatments were as follows: (1) Control as a basal diet, (2) 1% amino acid additive and (3) 2% amino acid additive. Both pH and acetic acid values at 71 and 78 days were significantly different in all treatment groups (p<0.05). In addition, significant differences in propionic acid values were observed among treatment groups at 64 and 78 days (p<0.05). However, pH, acetic acid, and propionic acid values did not differ between 1% and 2% amino acid treatment groups. In conclusion, adding 1% and 2% amino acid to weaned piglet diets reduced the pH, acetic acid and propionic acid contents of pig slurries by acting as a probiotic. This may help formulate increase management strategies for improving the pig housing environment.

• 한국식품영양과학회지
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• 제26권4호
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• pp.595-600
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• 1997

본 연구에서는 고추장의 저장 중 이화학적 및 관능적 변화를 통해 효과적인 항갈색화제, 유기산을 선별하며 유통기간 연장에 대해 알아보고자 하였다. 45$^{\circ}C$와 55$^{\circ}C$에서 항갈색화제 0.5% ascorbic acid일 때 control과 유의적 차이가 있었기에 ascorbic acid를 갈변 억제제로 선정했다 또한, 45$^{\circ}C$와 55$^{\circ}C$에서 0.03% ascorbic acid일 때 control과 유의적 차이가 있어, 갈변 억제제로 선정했다. 45$^{\circ}C$와 55$^{\circ}C$에서 유기산 0.5% citric acid 일 때 control과 유의적 차이가 있었기에 citric acid를 갈변 억제제로 선정했다. 또한, 45$^{\circ}C$와 55$^{\circ}C$에서 0.03% ascorbic acid에 0.06% citric acid일 때 control과 유의적 차이가 있어, 효과적인 갈변억제 농도로 선정했다. 0.03% ascorbic acid와 0.06% citric acid를 첨가한 고추장 유통기간을 알아보기 위하여 고추장의 아미노태 질소, pH, 적정산도 및 표면색도 등을 실험한 결과에서 아미노태 질소가 관능적 변화와 상관관계(r=-0.8987)가 높았기에, 고추장의 유통기간 설정 하는 품질특성으로 삼았다. 저 장기간에 따른 아미노태 질소값의 변화율은 1차 반응식으로 해석되었으며, 0.03% ascorbic acid와 0.06% citric acid 첨가물이 유통기간 예측에서 고추장 대조구 보다 45$^{\circ}C$일 때 69%, 55$^{\circ}C$일 때 56% 연장 할 수 있었다.

• Biotechnology and Bioprocess Engineering:BBE
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• 제11권6호
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• pp.477-483
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• 2006

Ionic liquids in the form of organic salts are being widely used as new solvent media. In this paper three positional isomers, o-amino benzoic acid, m-amino benzoic acid, and p-amino benzoic acids were separated with four different ionic liquids as mobile phase additives using high performance liquid chromatography (HPLC). The following ionic liquids were used: 1-butyl-3-methylimidazolium tetrafluoroborate ([BMIm][$BF_{4}$]), 1-ethyl-3-methylimidazolium tetrafluoroborate ([EMIm][$BF_{4}$]), 1-ethyl-3-methylimidazolium methylsulfate ([EMIm][MS]), and 1-octyl-3-methylimidazolium methylsulfate ([OMIm][MS]). The effects of the alkyl group length on the imidazolium ring and its counterion, and the concentrations of the ionic liquids on the retention factors and resolutions of amino benzoic acid isomers were tested. The results of the separations with ionic liquids as the eluents were better than those without ionic liquids. Excellent separations of the three isomers were achieved using 2.0-8.0 mM/L [OMIm][MS] and 1.0-8.0 mM/L [EMIm][MS] as the eluent modifiers.

• Elastomers and Composites
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• 제51권3호
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• pp.175-180
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• 2016

Influence of amino acidic chemical on properties of maleic anhydride-grafted ethylene-propylene-diene terpolymer/zinc oxide (EPDM-g-MAH/ZnO) composites was investigated. 4-Aminosalicylic acid (ASA), 4-amino-2-methoxybenzoic acid (AMBA), 12-aminolauric acid (ALA), and glutamine (Gln) were employed as the amino acidic chemicals. Though small quantity (0.5 phr) of the amino acidic chemical was added to the EPDM-g-MAH/ZnO composite, the properties were notably changed. By adding the amino acidic chemical, the percent crystallinity and apparent crosslink density were reduced. Order of the percent crystallinity was related to that of the $pK_a$ values of amino acidic chemicals. By adding the amino acidic chemical, the basic tensile properties were on the whole improved. The experimental results were explained by the $pK_a$ values of amino acidic chemicals, change of zinc ionomer formation, and interactions between the additive and EPDM-g-MAH chain.

• 한국식품과학회지
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• 제36권4호
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• pp.563-567
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• 2004

본 연구에서는 아위버섯의 일반성분 및 탄수화물, 섬유질, 무기질, 아미노산, 비타민, 유리당, 지방산조성 등을 조사하여 건강식품개발을 위한 기초자료로 활용하고자 실시하였다. 아위버섯의 경우 느타리버섯과 새송이버섯에 비해 수분은 적고 조단백질과 식이섬유가 많음을 보였다. 총 아미노산 함량과 무기질의 함량은 높게 나타났으며, 이는 아위버섯이 우수한 무기질 공급원의 식품이 될 수 있음을 보여주고 있다. 또한 아위버섯의 경우 느타리버섯, 새송이버섯에 비하여 수용성 비타민뿐만 아니라 지용성비타민의 경우도 많았으며 특히 비타민 C함량은 6배정도 많았고 특이하게 높은 glucose 함량을 보여주었으며 myristic acid등 포화지방산의 함량은 적은 반면, 불포화 지방산인 linoleic acid의 함량은 다소 높게 나타났다. 따라서 아위버섯은 풍부한 영양소를 가지고 있어 다양한 생리활성을 기대할 수 있으며 향후 기능성식품의 좋은 재료로 사용될 수 있는 가능성을 보였다.

• 한국식품과학회지
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• 제32권5호
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• pp.1058-1067
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• 2000

In this study, eel, puffer and snake head fish, which are widely taken and highly valued for processing into baked fish, soup or fish juice were studied by classifying them into wild fish and cultured fish, and evaluated in terms of taste. The samples were gathered in the area including Kimhae, Samchonpo and Haman in Kyungsangnam-do, Kangsu-Gu in Pusan and Bukcheju-Gun in Cheju-do. Proximate compositions, the content of nucleotides and their related compounds, total and free amino acids, organic acids and fatty acids of the fishes were analysed. Generally, as for the compositions, wild fish had a higher crude fat content and a lower moisture content as compared with cultured fish, while there was no great difference between them in terms of crude protein and ash contents. Nucleotides and their related compounds including ATP, ADP, AMP, IMP, HxR, Hx were detected, and the amounts of which were nearly the same with respect to the growth conditions. IMP content was high in all of the samples, while ATP content was extremely low. Total 17 amino acids were detected from the samples, and most of the samples had high contents of glutamic acid, aspartic acid, lysine, leucine, glycine, alanine and arginine, and low contents of cystein, isoleucine and methionine. As for the other amino acids, generally same level of contents were detected for each samples. In cases of eel and snake head fish, the wild fish had higher total amino acid contents in comparison with cultured fish. And the result to the contrary was obtained for the case of puffer. Sample fishes had nearly the same compose distribution of free amino acid though the contents of which were a little different according to the samples. Each sample had high contents of taurine, hydroxyproline, glutamic acid, glycine, cystathionine, ${\beta}-aminoisobutyric$ acid and lysine. Total organic acid contents of cultured fish was higher than that of wild fish. All fishes commonly had high contents of lactic acid, iso-valeric acid, oxalic acid and fumaric acid. High levels of $C_{16:0},\;C_{16:1},\;C_{18:1(cis)},\;C_{18:3},\;and\;C_{22:6}$ were shown in all of the samples and ${\omega}-3$ polyunsaturated fatty acid content of cultured fish was higher than that of wild fish, and as for the essential fatty acid, wild fish has higher content in comparison with cultured fish.

• 한국식품영양학회지
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• 제12권5호
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• pp.470-477
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• 1999

The purpose of this study was to choose prinicipal food components contained in diet foods and food additives used for manufacturing processed foods and elucidate their in vivo effects on the growth pattern of Helicobacter pylori. To do this the antibacterial effects of various sources of carbon nitrogen and mineral as an effect agent on Helicobacter pylori were first assessed based upon bacterial growth degree. results show that the source of carbon tested had different effects on bacterial growth of Helicobacter pylori. It was revealed that a promotional effect of monosaccharides resulted in enhanced growth of Helicobacter pylori compared with disaccharides and polysacchrides, in particular glucose was observed to be most effective in growth of Helicobacter pylori among monosaccharides teste whereas mannose to hinder the growth of Helicobacter pylori. Polyols such as sorbitol mannitol maltitol and xylitol was however observed to show no promotion or suppression effect on growth of Helicobacter pylori. Apart from these the sources of amino acid and inorganic nitrogen were chosen and tested to assess the promotion or suppression effect of nitrogen sources on growth of helicobacter pylori. It was found that amino acid such as lysine showed its promotion effect on the growth of Helicobacter pylori while arginine (NH4)2SO4 and NH4Cl showed no effect on its growth. Ammoia and urea were however observed to have a positive effect on the growth of Helicobacter pylori. Among these effect agents lysine and methionine were revealed to show the most positive effect on growth of Helicobacter pylori. Minerals such as MgSO4 KH2PO4 and MgCl2 appered to exert their positive growth effects whereas CaCl2 and CaSo4 had a little effect. In addition FeSO4 FeCl2 and FeCl3 brought suppression on the growth of helicobacter pylori. In studies of the growth of Helicobacter pylori by food additives ascorbic acid showed extreme suppression on its growth,. Sodium nitrate and sodium chloride were also found to be of negative effect on the growth of Helicobacter pylori in rder of degree whereas tocopherol had nothing to do with microbial growth.

• 한국식품과학회지
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• 제32권4호
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• pp.772-787
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• 2000

In this study, evaluation on the loaches from the various sources was carried out in respect of their taste compounds. The samples were classified by local, season and growing condition and evaluated in terms of composition, the refuse, contents of nucleotides and their related compounds, total and free amino acid, organic acid and fatty acid. Evaluation on the compositions revealed the fact that, in terms of the local, the imported loach contain a low level of fat and high level of ash, in comparison with Korean loach; in terms of growing condition, cultured loach contains a high level of fat and low level of moisture, in comparison with wild loach; and in terms of the season, the summer loach contains less moisture than the fall loath; but as for the contents of other component, the summer loach was superior. As for the refuse, the imported loach had a greater refuse than the Korean loach. In the growing condition, the wild loach had lower value than the cultured loach. There was no substantial difference in each season. Also nucleotide and these related compounds were detected in all of the samples, while ATP was not found. The content levels of such detected compound did not show a substantial difference in each condition. However, generally, the imported loach was poor in such compound and all of the samples were high in IMP. The samples were high in total amino acids. The local and growing conditions showed no substantial difference, while in the season, the summer loach had a higher content of total and essential amino acid than the fall loach. As for the contents of free amino acids, similar distribution of the composition was shown in each sample, even though there was little difference in their constituents. Also, total content of free amino acid varied with the conditions of the samples. As for total content of organic acid and the distribution of the composition, there was a little difference between each condition. In the season and growing condition, the summer loach was high in organic acid. As for the distribution of the fatty acid compositions, there was no substantial difference between each condition and each sample. In the case of the wild loach, the summer loach was high in ${\omega}-3$ polyunsaturated fatty acid and the fall loach was high in essential fatty acid. Similarly, in the case of the imported loach, the summer loach was high in ${\omega}-3$ polyunsaturated fatty acid and the fall loach was high in essential fatty acid.

• 한국산업융합학회 논문집
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• 제2권1호
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• pp.77-83
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• 1999

Grown in the secondary broth of production media, the strain Streptomyces albulus has increased more the production of its metabolite ${\varepsilon}$-poly-L-lysine, one of poly(amino acid)s used as disinfecting food additives, than the strain in the primary culture of growth nutrients. Having the strain removed, the large concentrate obtained by ultrafiltrating the secondary culture broth. The concentrated production broth exchanged into followed by detecting in UV flowcell at 220nm the peptide bond of the components eluting the adsorbed proteins and polylysine with NaCl salt of gradient concentration, and has separated into five components. Among them the component in the fourth peak fraction has proved to be the pure ${\varepsilon}$-poly-L-lysine after the portion being hydrolyzed the fraction with HCl into amino acid followed by being the composing amino acid analysis.

• 한국수산과학회지
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• 제44권6호
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• pp.785-790
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• 2011

This study investigated the nutritive quality of olive flounder Paralichthys olivaceus fed either moist pellet (MP) or moist pellet mixed with mushroom extract (MPME) for 6 months. There was no significant difference in crude protein or extractive nitrogen in the muscle of flounder fed MP versus MPME (P > 0.05). The total amino acid content in the muscle of flounder fed MP was $15.22{\pm}5.24$ g/100 g, compared to $19.90{\pm}2.90$ g/100 g for flounder fed MPME. Essential amino acid content was $7.04{\pm}2.21$ g/100 g in the muscle of flounder fed MP versus $8.94{\pm}2.50$ g/100 g for MPME. Total amino acid content was higher in the muscle of olive flounder fed MPME, while essential amino acid content was higher in flounder fed MP. The ratio of non-essential amino acids to essential amino acids was $0.86{\pm}0.07$ for flounder fed MP and $0.81{\pm}0.08$ for flounder fed MPME. There was no significant difference in free amino acid content and fatty acid composition. The breaking strength of muscle of olive flounder fed MP was higher ($1.44{\pm}0.51\;kg/cm^2$) than in flounder fed MPME ($1.29{\pm}0.30\;kg/cm^2$). There was no evidence that dietary additives, such as mushroom extract, increase growth rate or nutritive quality of olive flounder.