• International Journal of Industrial Entomology and Biomaterials
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• 제42권1호
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• pp.14-20
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• 2021

Mulberry was dried with low temperature vacuum dryer using microwave. The nutritional compositions of microwave-dried mulberry including proximate composition, sugar content, mineral content, total phenolic, flavonoids, and anthocyanin, beta-carotene, vitamin C, and amino acid composition were measured. Sugar contents of mulberry were 42.6 mg/100g (Cheongilppong) and 43.27 mg/100g dw (Gwasang No. 2). The main components of mulberry sugars were fructose and glucose. Mineral analysis showed that K, P, Ca, and Mg were abundant regardless of mulberry cultivars.

• 한국식품영양과학회지
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• 제32권6호
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• pp.785-789
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• 2003

산수유를 다양한 가공식품으로 개발하고 그 활용방안을 모색하기 위한 기초자료를 얻기 위하여 산수유의 부위별 일반성분, 유리당, 유기산, 유리 아미노산, 구성 아미노산, 무기질 및 지방산 성분함량을 분석하여 다음과 같은 결과를 얻었다. 산수유의 수분 함량은 과육, 씨 각각 74.52%, 30.13%, 조회분 함량은 과육, 씨 각각 1.53%, 1.82%, 조단백질 함량은 과육, 씨 각각 1.36%, 3.34%,조지방 함량은 과육, 씨 각각 1.24%, 6.12%, 조섬유 함량은 과육, 씨 각각 3.54%, 38.62%이었다. 그리고 환원당의 함량은 과육, 씨 각각 13.98%, 10.30%이었다. 산수유 과육과 씨에 함유된 유리당은 과육이 10,411.0 mg%이며, 씨는 8,258.4 mg%으로 과육이 씨보다 훨씬 많은 유리당 함량을 보였으며, 유기산은 malic acid 1,463.03 mg%로 가장 높았고, 씨의 경우에는 citric acid 158.12 mg%로 가장 높았다. 산수유의 과육과 씨에서 구성아미노산은 aspartic acid 외 17종이 검출되었고 구성아미노산 함량은 씨가 과육보다 3.83배 정도 높았으며 과육에서는 Gly가 32.24 mg%로 가장 높았고, 씨의 경우에는 Arg가 114.37 mg%로 가장 높았다. 산수유의 과육과 씨에 함유된 유리 아미노산 함량은 과육, 씨 모두 Arg가 가장 높았고, 각각 0.52 mg%, 0.60 mg%로 나타났다. 산수유의 과육과 씨에 함유된 무기질은 과육에는 K, Mg, Ca, Na, P, Fe, Zn, Cu, Mn 함량 순이었으며, 씨에서 Ca, K, Mg, Na, P, Fe, Zn, Mn, Cu 함량 순으로 검출되었다. 산수유의 과육과 씨에 함유된 주요 지방산으로는 linoleic acid가 과육에서 15.08 mg% 가장 많이 검출되었으며, 씨에서는 linolenic acid 65.44 mg%으로 가장 많이 검출되었다.

• 한국식품과학회지
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• 제31권3호
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• pp.739-745
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• 1999

대두는 여러 생리활성 물질을 함유하고 있는 가격이 저렴한 양질의 식물성 단백질 공급원이다. 그러나 특유의 대두취와 난소화성으로 인해 소비가 제한되고 있어 이를 극복하기 위한 연구의 일환으로 혼합유산 균주 및 효모첨가에 따른 배양시간대별 당이용성 및 아미노산 변화를 측정하여 대두유내 당류와 아미노산들이 혼합균주에 의해 이용되는 경향과 이에 따른 산생성에 대하여 검토하였다. S. thermophilus와 Sac. uvarum로 발효된 처리구가 pH 4.45, 산도 0.86으로 산생성이 가장 우수하였으며, 대두내 당 이용성을 측정한 결과 L. acidophilus와 S. thermophilus로 발효된 처리구는 대두올리고당의 이용성이 다른 처리구에 비해 낮았고, Sac. uvarum과 혼합발효된 처리구들의 당이용성이 높은 것으로 나타났다. 이러한 결과는 Sac. uvarum과 혼합배양하였을 경우 Sac. uvarum이 생산하는 효소에 의해 대두내 과당류로부터 분해된 단당류를 유산균들이 이용하기 때문인 것으로 생각되며, 각 혼합균주의 아미노산 이용성에 있어서도 Sac. uvarum으로 혼합발효된 처리구가 유산균만을 혼합한 처리구에 비해 지속적인 아미노산 이용효율이 더 높게 나타났으며 이는 유산균과 효모의 서로 다른 단백질가수분해능에 의한 상호 보완작용에 기인한 것으로 생각된다.

• 한국식품과학회지
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• 제2권1호
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• pp.72-80
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• 1970

1969년도(年度) 한국산(韓國産) 포도과즙중(果汁中)에 일반성분(一般成分)을 조사(調査)하는 동시(同時)에 Paper chromatography법(法)에 의(依)하여 유리(遊離)Amino산(酸) 및 당(糖)을 동정(同定)하여 다음 결과(結果)를 얻었다. 1. 한국산(韓國産) 포도과즙(果汁)은 외국(外國)의 그것에 비(比)하여 당(糖)및Amino-N의 함량(含量)이 다소(多少) 떨어지고 산함량(酸含量)이 많았으며 Tannin의 함량(含量)에 있어서는 별차(別差)가 없었다. 2. 안양지방산(安養地方産) Campbell Early 과즙(果汁)은 대전(大田) 및 포항지방산(浦項地方産)의 것에 비(比)하여 당(糖) Amino-N 및 Tannin의함량(含量)이 다소(多少) 많았고 산(酸)의 함량(含量)이 적었다. 3. 공시(供試) 포도과즙중(果汁中)에서 동정(同定)된 21개(個)의 Amino산(酸)과 그 출현빈도(出現頻度)는 다음과 같았다. Aspartic acid, Serine, Glycine, asparagine, lysine, arginine, threonine, alanine \gamma-amino butyric acid, valine, leucine, proline (11개품종(個品種)), glutamine, tyrosine(10), cystine(9), glutamic acid, Hydroxyproline(8), isoleucine(4), phenylalanine, unknown(3) 4. Alanine의 함량(含量)이 전품종(全品種)에서 가장 많았고 다음이${\gamma}-amino$ butyric acid이며 Arginine, Valine, Leucine, Proline, Glutamine, Threonine의 순서(順序)로 많았다. 5. 동정(同定)된 총(總) Amino산수(酸數)는 Delaware(Anyang)(20種), Black Hamburg, Schuyler(19), Campbell Early, Delaware(seedless, Taejon), Alden(18), Niagara(17), Muscat Hamburg(16), Golden Muscat(15)의 순(順)이었다. 6. 동정(同定)된 필수(必須) Amino산수(酸數)는 Delaware(Anyang) 및 Black Hamburg가 6종(種)으로 가장 많고 Campbell Early(Anyang), Niagara, Muscat, Hamburg가 5종(種) 이었으며 그 외(外)의 품종(品種)은 4종(種) 이었다. 7. 포항(浦項), 대전(大田), 안양지방산(安養地方産) Campbell Early과즙중(果汁中)에서 同定된 Amino酸數는 18個로서 같았으나 Hydroxrproline은 전이자(前二者)에서만 나타나고 안양산(安養産)에서는 나타나지 않았으며 Iso-leucine은 이의 반대(反對)였다. 8. 과즙중(果汁中)의 유리당(遊離糖)은 Glucose와 Fructose뿐이었고Sucrose는 동정(同定)되지 않았다.

• Journal of Ginseng Research
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• 제44권3호
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• pp.413-423
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• 2020

Background: Ginseng berries (GBs) show temporal metabolic variations among different maturation stages, determining their organoleptic and functional properties. Methods: We analyzed metabolic variations concomitant to five different maturation stages of GBs including immature green (IG), mature green (MG), partially red (PR), fully red (FR), and overmature red (OR) using mass spectrometry (MS)-based metabolomic profiling and multivariate analyses. Results: The partial least squares discriminant analysis score plot based on gas chromatography-MS datasets highlighted metabolic disparity between preharvest (IG and MG) and harvest/postharvest (PR, FR, and OR) GB extracts along PLS1 (34.9%) with MG distinctly segregated across PLS2 (18.2%). Forty-three significantly discriminant primary metabolites were identified encompassing five developmental stages (variable importance in projection > 1.0, p < 0.05). Among them, most amino acids, organic acids, 5-C sugars, ethanolamines, purines, and palmitic acid were detected in preharvest GB extracts, whereas 6-C sugars, phenolic acid, and oleamide levels were distinctly higher during later maturation stages. Similarly, the partial least squares discriminant analysis based on liquid chromatography-MS datasets displayed preharvest and harvest/postharvest stages clustered across PLS1 (11.1 %); however, MG and PR were separated from IG, FR, and OR along PLS2 (5.6 %). Overall, 24 secondary metabolites were observed significantly discriminant (variable importance in projection > 1.0, p < 0.05), with most displaying higher relative abundance during preharvest stages excluding ginsenosides Rg1 and Re. Furthermore, we observed strong positive correlations between total flavonoid and phenolic metabolite contents in GB extracts and antioxidant activity. Conclusion: Comprehending the dynamic metabolic variations associated with GB maturation stages rationalize their optimal harvest time per se the related agroeconomic traits.

• 한국식생활문화학회지
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• 제15권4호
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• pp.233-239
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• 2000

In order to optimize the quality of pine sprout tea, its chemical properties were analyzed and the yeasts associated with the quality of pine sprout tea during the storage were isolated and identified. In proximate composition moisture content was 20.13%, but other components except sugar were relatively low. Sugars such as glucose(30.15%), fructose(19.57%), and sucrose(9.27%) were major sugars which contained up to 76.73%. Total vitamin C and soluble tannin contents were 11.31 mg% and 68.31 mg%, respectively. Thirteen kinds of free amino acids were detected, but they were contained only in trace. In fatty acid composition 64.69% of fatty aids composed mainly of saturated fatty acids and major fatty acids were oleic acid, palmitic acid, and tricosaenoic acid. Among 8 mineral elements detected, calcium content was highest with 79.00 mg% and followed by potassium(45.16 mg%) and magnesium(8.93 mg%). The sweetness of pine sprout tea was gradually decreased from $70^{\circ}\;Brix\;to\;63^{\circ}\;Brix$ and 3.2% of ethanol at the initial concentration was increased to 6.0% during the storage of 40 days. The yeasts associated with the quality and alcohol formation of pine sprout tea during the storage were identified by Biolog MicrostationlTM system, as Zygosaccharomyces rouxii, Kluyveromyces lodderae, Kluyveromyces wickerhamii, and Pichia fluxuum.

• 한국식품영양학회지
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• 제10권3호
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• pp.365-369
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• 1997

찹쌀식혜에 Saccharomyces cerevisiae를 가해 28$^{\circ}C$에서 10일간 발효시켜서 식혜주를 제조하였다. TLC 및 HPLC 분석 결과 발효에 따라 말토오스가 가장 급격히 감소하였다. 말토트리오스의 감소 속도는 낮다. 분자량이 큰 말토올리고당과 한계덱스트린은 전혀 발효되지 않았다. 에탄올은 3.6%를 나타냈다. 찹쌀식혜주의 아미노산 함량은 0.35$\mu$mol/ml, 단백질 함량은 100$\mu\textrm{g}$/ml를 나타냈다. pH는 3.23, 산도는 3.2ml를 나타냈다. 한계덱스트린은 1H-NMR로 분석 결과 식혜에 존재하는 것과 구조상 변화가 없었다. $\alpha$-1, 4- 결합에 대한 $\alpha$-1,6- 결합의 비율은 5.6:1을 나타냈다. 관능검사 결과, 전체적인 맛은 와인과 비슷하였다.

• Applied Biological Chemistry
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• 제6권
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• pp.8-13
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• 1965

Korean MEJUES were prepared by means of ordinary, Improved and compromised methods, and analyses of the changes in various chemical compositions of the Soy-sauces throughout the fermentation period of 10 weeks. Now, their result, are as the following as. (1) In all of the Soy-sauces under study the content of organic acids showed a slight increase upto 4 week, and a marked increased after this period. (2) In all of the soy-sauces the total nitrogenous content indicated a rapid increase until 4 weeks, and a slower increase after this. (3) In all of the soy-souses, the content of free amino acids displayed a liner proportional increament until 8 weeks and then slower increose. (4) In all of the soy-souses the content of reducing sugars indicated a slight increase until 4 weeks, and after this it showed a rapid decrease until 4 weeks, in the improved soy-souses and, then maintained an almost flat curve. In the ordinary and Compromised soy-souses there was a rapid decrease in reducing sugars until 6 weeks, and then an almost 리at curves. (5) In the ordinary soy-sauce the SAMWOL-ZANG-BUB(soy-sauce prepared in March) is considered to be based on a comparatively scientific ground during the fermentative period. (6) In order to improve the taste in ordinary soy-sauce it is favorable to delay the period of preparation. The adequate period appears requires 8 weeks at least. Accordingly it is recommended to mix the materials with carbohydrate source. (7) In the improved soy-sauce according to the SAMWOL-ZANG-BUB of ordinary soy-sauce it is thought that 8 weeks were adequate for the fermentation. (8) The compromised method may be recommended for the improvement of nomemade soy-souce, and it may be also superior to the ordinary soy-sauce in quality.

• 한국지역사회생활과학회지
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• 제28권4호
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• pp.515-524
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• 2017

This research investigated the physicochemical properties and antioxidant activities of hot air-dried red mustard (Brassica juncea L.) leaf (HR) and freeze-dried red mustard leaf (FR). Crude protein content was highest in FR, and crude fat and carbohydrate contents were highest in HR. However, moisture and crude ash contents were not significantly different between the two drying methods. Total free sugars were higher in HR compared with FR. Sucrose, fructose, and glucose were the major free sugars in both HR and FR. Contents of essential and non-essential amino acids were higher in HR compared with FR. The major organic acid of FR was malic acid, and the major organic acid of HR was malic acid. The contents of saturated and unsaturated fatty acids were higher in HR than in FR. Total mineral contents were higher in FR (10,187.22 mg%) compared with HR (9,815.80 mg%). Major minerals were K, Ca, and Na in the two drying methods. The contents of vitamins C and E in HR were higher than those in FR. Total polyphenol contents showed no significant difference between the two methods. However, total flavonoid contents in HR were higher than in FR. The $IC_{50}$ values of FR and HR in ABTS assay were 0.89 mg/mL and 0.65 mg/mL, respectively. The results of all experiments suggest that HR and FR can be natural candidates as a rich source of antioxidants for further chemical investigation.

• 한국버섯학회지
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• 제20권4호
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• pp.187-192
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• 2022

Wolfiporia cocos is an edible fungus commercially cultivated in Asia. To investigate metabolic changes of W. cocos mycelia under both light and dark culture conditions, gas chromatography mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC) analyses were performed. In terms of the total amount of sugars, alcohols, amino acids, organic acids, fatty acids, and purines, there no significant differences between the W. cocos mycelia cultivated under light (L) or dark (D) conditions (p < 0.05). However, there were some differences with respect to the production of particular sugars and proteins. The levels of trehalose (L: 17.2 ± 0.3% vs. D: 13.9 ± 1.6%), maltose (L: 0.9 ± 0.1% vs. D: 0.3 ± 0.1%), turanose (L: 0.7 ± 0.2% vs. D: 0.1 ± 0.1%), glutamine (L: 1.6 ± 0.3% vs. D: 0.7 ± 0.2%), and proline (L: 0.3 ± 0% vs. D: 0.1 ± 0%) were all significantly higher under light condition (p < 0.05). In contrast, the levels of galactose (L: 13.7 ± 1.2% vs. D: 17.6 ± 2.0%), aspartic acid (L: 0.6 ± 0.1 % vs. D: 0.9 ± 0.1%), cystathionine (L: 0.6 ± 0.1% vs. D: 0.8 ± 0 %), and malic acid (L: 0.7 ± 0.1% vs. D: 1.2 ± 0.1%) were higher under the dark condition. It is worth noting that the amount of pachymic acid, a pharmaceutically active compound of W. cocos, was 1.68 times greater under the light condition (p < 0.05).