• 한국미생물·생명공학회지
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• 제19권1호
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• pp.14-20
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• 1991

Pseudomonas syringae의 intact cell에서 에틸렌 생성을 극대화 하기 위한 전환조건은 $30^{\circ}C$. pH7.5로 조사되었고, 다양한 기질의 전환효과를 검초한 결과, Asn>Gln>Asp>Glu>$\alpha$-KG>citrate>oxalacetate의 순으로 많은양의 에틸렌을 생성하였다. 또한, arginine과 histidine을 상기 유기산과 함께 넣었을 때 에틸렌 생성에 현저한 상승효과를 나타냈다. Cell-free system 에서는 $\alpha$-KG>Glu>citrate>Gln>Ser순으로 0.5mM $\alpha$-KG에서 310.8(nl.mg $protein^[-1}.h^[-1}$)로 가장 많은 에틸렌을 생성하였고, aminotransferse 억제제인 AOA를 사용해 본 결과, Glu는 glutamate dehydrogenase에 의하여 $\alpha$-KG를 거쳐서 에틸렌으로 전환된 것이라 생각된다.

• 한국식품저장유통학회지
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• 제7권2호
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• pp.189-194
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• 2000

To study the potential of the Zanthoxylum schinifolium and Z. piperitum leaves, as raw materials for functional food and medicine, apart from male and female, chemical components were carried out. Among general components of sancho and chopi leaves, moisture and crude protein were higher sancho leaf than chopi leaf, but total sugar and crude fat were higher chopi leaf than sancho leaf and the components of major minerals were K, Ca, Mg and Na. Among free sugars, glucose(0.24% and 0.21%) and sucrose(0.19% and 0.27%) were the highest contents in sancho and chopi leaves(male and female), respectively. The organic acid were isolation and identification as malic acid and citric acid, citric acid is higher than malic acid. The total amino acid of sancho and chopi leaves contained proline and glutamic acid in male and female sancho and female chopi leaves, glutamic acid and aspartic acid in male chopi leaf highly in order. The fatty acid contents of four samples were high 15.16%, 9.76%, 8.78% and 9.29% of linolenic acid, respectively. Among many volatile compounds, limonene(13.25% and 19.16%) and citronellal(34.37% and 29.66%) were predominant flavor compounds in sancho and chopi leaves(male and female), respectively.

• 한국식품저장유통학회지
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• 제5권1호
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• pp.57-63
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• 1998

To furnish basic data about the utilization of Korean loquat as flood, this experiment was conducted. Nutritional components in leaves, fruit excluded seed, flesh and seed of Korean loquat were analyzed as follows : moisture 48.7%, 87.8%, 88.3% and 59.5% ; total sugar 1.57%, 7.21%, 7.36% and 2.41% ; crude protein 5.23%, 1.61%, 1.44% and 4.31% in each portion, respectively. The highest mineral contents of loquat leaves, fruit excluded seed, flesh and seed were Ca 2,458ppm, K 661ppm, 654ppm and 1,528ppm, and water soluble vitamins such as ascorbic acid, thiamin and pyridoxine were confirmed in different pares of Korean loquat, the contents of those were high thiamin 5.86mg% in leaves and ascorbic acid 1.l0mg%, 1.26mg% and 4.90mg% in fruit excluded seed flesh and seed, respectively. The contents of free sugars were high sucrose 0.87%, glucose 0.62%, 0.6475 and rhamnose 0.20%, and major organic acid were detected oxalic acid 1,693.70mg%, malic acid 201.70mg%, 207.60mg% and citric acid 55.70mg% in each portion, respectively. Free amino acid were identified 21, 14, 14 and 16 kinds of leaves, fruit excluded seed, flesh and seed, respectively and their contents in each portion were highest glutamic acid 280.22mg%, proline 35.l0mg%, glutamic acid 56.96mg% and sarcosine 230.24mg%, respectively. Volatile components were identified 25 and 11 kinds of leaves and flesh and their contents were highest d-nerolidol 28.70ppm, hexadecanoic acid 16.67ppm, respectively.

• 한국식품저장유통학회지
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• 제14권1호
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• pp.61-66
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• 2007

일시에 대량 수확되는 양파의 소비를 촉진시키고 식품의 원 부재료로서의 이용성을 제고하기 위하여 $50^{\circ}C$ 열풍건조, $40^{\circ}C$ 진공건조, $-70^{\circ}C$ 동결건조 중의 품질특성 변화를 조사하였다. 수분함량은 진공건조가 건조 5일째에 수분함량 5.23%를 유지하여 가장 빨리 분말화가 가능하였다. 또한 중량감소율은 동결건조가 건조 7일째 중량감소율이 90.0%를 나타내었다. 갈색도는 동결건조가 건조 7일째에 흡광도 1.173으로 가장 낮은 갈색도 변화를 보였다. 색도 중 백색도(L값)는 열풍건조가 큰 변화를 보였고, 적색도(a값)과 황색도(b값)의 경우도 마찬가지로 열풍건조가 변화가 크게 일어나는 경향을 나타내었다. Vitamin C의 함량은 건조가 진행됨에 따라 상대적으로 증가하였다. 유리당은 fructose, glucose, sucrose가 주된 유리당이었다. Citric acid가 주된 유기산으로 동결건조가 1,965 mg%로 가장 높게 나타났다. 유리아미노산은 L-arginine, ${\beta}-alanine$, alanine, L-threonine등이 주된 유리아미노산으로 확인 되었다. 본 연구의 결과로 양파건조분말제조는 $-70^{\circ}C$ 동결건조가 가장 바람직한 방법으로 판단된다.

• 한국산림과학회지
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• 제88권4호
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• pp.562-567
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• 1999

채취시기에 따른 황칠나무 잎중의 화학성분의 변화를 분석한 결과 수분 함량은 계절이 지남에 따라 점점 감소하였으나 지방, 회분 및 섬유 함량은 오히려 점점 증가하였고 단백질 함량은 봄부터 여름까지는 감소하다가 가을에서 겨울로 감에 따라 다시 증가하는 경향을 보였다. 유리당은 검출된 세 종류의 당이 모두 봄으로부터 겨울로 감에 따라 점정 증가하는 것으로 나타났고 지방산은 일반적으로 포화지방산보다 불포화지방산이 더 많이 함유되어 있었으며, 가장 많이 함유된 포화지방산 및 불포화지방산은 계절에 관계없이 각각 arachidic acid 및 cis-13,16-docosadienoic acid였다. 유리 아미노산은 15종이 검출되었는데 계절에 관계없이 arginine의 함량이 가장 높았고 계절이 지남에 따라 점차 감소하는 것으로 나타났다. 무기성분은 채취시기에 따라 그 함량이 약간씩 차이가 있어서 칼슘 또는 칼륨이 가장 많이 함유되어 있었고 다른 무기성분의 함량은 거의 동일한 경향을 보였다. 총 비타민 C 함량은 계절이 점차 겨울로 감에 따라 감소하는 경향이었으나 수용성 탄닌 함량은 오히려 증가하는 경향을 보여 새잎보다 성숙된 겨울에 채취한 잎에 훨씬 더 높은 것으로 밝혀졌다.

• 한국식품영양과학회지
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• 제15권4호
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• pp.1-9
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• 1986

Aspergillus oryzae, Bacillus subtilis 및 Bacillus natto를 접종하여 만든 메주와 재래식메주로 된장을 각각 담금한 후 숙성과정중의 성분을 조사한 결과는 다음과 같다. 아미노태 질소함량은 Aspergillus oryzae구와 재래식 메주구가 Bacillus subtilis구와 Bacillus natto구에 비하여 월등히 높았다. 총당, 환원당은 재래식 메주구가 다소 많았고 pH는 Aspergillus oryzae구가 경시적으로 pH 5.0이상을 나타냈으나 Bacillus subtilis구는 4.5미만으로 pH저하가 심하였다. 숙성 90일 된장의 유리아미노산 중 Asp. Thr. Ser. Glu. Gly. Ala. Cys. Val. Met. Leu. Lys. His.은 Aspergillus oryzae구의 된장에서 Tyr. Arg. Pro.은 재래식구의 뒨장에서, Ileu. Phe.의 함량은 Bacillus subtilits구의 된장에서 각각 높게 나타났으며 유리아미노산의 총량은 Aspergillus oryzae구가 타시험구보다 월등히 높았다.

• 한국식품영양학회지
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• 제29권5호
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• pp.706-715
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• 2016

Nutritional composition and physicochemical properties changes in mustard leaf kimchi were investigated during fermentation of up to 3 months. The pH decreased, and the titratable acidity gradually increased according to increase of fermentation periods. Fructose and glucose were the major free sugars in mustard leaf kimchi, and their amounts were significantly decreased with fermentation periods (p<0.05). Lactic acid content showed a significant increase with maximum increase at 3 months. All types of kimchi contained 20 amino acids, but the content of most amino acid fluctuated during fermentation. Except for K and Zn, the content of other ingredients including Ca, Fe, Mg, Na, Se were the highest in kimchi fermented for 2 months. The unsaturated fatty acid of mustard leaf kimchi was higher than that of saturated fatty acid, and total fatty acid of kimchi significantly decreased after 2 months (p<0.05). Most vitamin contents showed a tendency to decrease with fermentation, in particular, vitamin B complex except for $B_2$ significantly decreased after 3 months (p<0.05). The results provide fundamental data for determining the appropriate fermentation period to improve the quality of kimchi.

• 한국식품조리과학회지
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• 제29권5호
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• pp.525-531
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• 2013

Nutritional components and quality characteristics of drained soybean boiling water(DBW), which is discarded in the mass production of fermented soy foods, were compared with raw soybean(Control) and Cheonggukjang(CGJ) to provide the basic data for its recycle. The contents of moisture, crude protein, crude lipid and crude ash of DBW were shown as 87%, 2.2%, 0.15% and 1.42%, respectively. Decreased total amino acid of 1,677.8 mg/100g in DBW was comparable with 29,051.1 mg/100g in control, however, there was no great difference in the proportion of essential amino acid to the total. While the total sugar contents were decreased in both DBW and CGJ with 8.39% and 7.17% each from the control of 11.50%, the reducing sugars were increased with higher amount of 6.44% in CGJ and 8.30% in DBW than 5.60% in control. pH of DBW was lower than both of the control and CGJ. Hunter's color values revealed the increase of redness(a value) and yellowness(b value) of DBW and CGJ suggesting that Maillard reaction products were produced by the heating and fermentation process. Polyphenol compounds were highly abundant in CGJ of 0.74 tannic acid equivalent(mg/g) followed by similar low amounts of 0.33 and 0.29 tannic acid equivalent(mg/g) in DBW and control, respectively. Antioxidative activity determined by Electron Donating Ability(%) using DPPH radical showed that CGJ, of which polyphenols were the highest, has the strongest electron donating ability with the lowest $EC_{50}$ value of 5.91 mg/mL. DBW was much lower but similar with the control. From the above results the drained soybean boiling water was shown to have many nutritional and functional components as much as soybean, therefore, it could be a potent reusable food material.

• Applied Biological Chemistry
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• 제31권3호
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• pp.261-266
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• 1988

전통적(傳統的)인 식품(食品)으로 이용(利用)되고 있는 고들빼기의 성분(成分)을 분석(分析)하였는데 뿌리에 함유(含有)된 유리당(遊離糖)으로 rhamnose, fructose, glucose, sucrose, maltose, melibiose, raffinose 7가지를 정량(定量)하였고, 잎에서는 raffinose를 제외한 6종(種)의 당(糖)을 정량(定量)하였으며 뿌리와 잎에 모두 fructose, glucose, sucrose가 유리당의 대부분으로 90% 이상이었다. 아미노산의 함량(含量)은 뿌리에 glutamic acid가 가장 많고 histidine, aspartic acid, leucine, proline의 순서로 많았으며 잎에는 역시 glutamic acid가 가장 많고 다음으로 aspartic acid, leucine, histidine순서이었다. Methionine과 cystine의 함량(含量)은 뿌리와 잎 모두 매우 적었다. 고들빼기 지질(脂質)의 주요 지방산(脂肪酸)은 palmitic acid, linoleic acid, linolic acid이며 불포화지방산(不飽和脂肪酸)은 뿌리에 65.35%이고, 잎에 78.00%이었으며 유리지질(遊離脂質)보다 결합지질(結合脂質)에서 많았다. 무기질(無機質)의 함량(含量)은 일반 채소류보다 많게 나타났으며 칼륨, 인, 칼슘이 많은 양(量) 함유(含有)되었다.

• 한국초지조사료학회지
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• 제21권2호
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• pp.81-88
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• 2001

To investigate C and N metabolisms in response to potassium-deficient stress during regrowth of Italian ryegrass(Lolium multiflorum L.), C and N metabolites were analyzed at day 0 (cutting date), 6, 12 and 24 days after defoliation. K-sufficient (control, +K) and K-absent (-K) nutrition solutions were applied from 7 days before defoliation, and continued for one cycle of 24 days-regrowth period. During 24 days of regrowth dry matter of regrowing shoots and remaining tissues were not significantly different between +K and -K treatment. In remaining stubble, all C compounds in both +K and -K treatment largely decreased (69% to 84% of the initial level) during the first 6 days of regrowth, and then rapidly recovered. The decline of soluble sugars and fructan in roots for the first 6 days much less in the -K medium. Amino acids, soluble and insoluble proteins in stubble also feel down during the first 6 days, thereafter actively replenished in both +K and -K treatment. The decline of nitrate in stubble prolonged to 12 days of regrowth. Initial amounts of all N compounds in roots were significantly lower in the -K medium. Higher accumulation of amino acids and soluble protein in roots in the -K medium was observed after 12 days of regrowth. In regrowing shoots, 3 all carbohydrates increased with a very similar pattern for both treatments. Nitrate was not significantly different between two treatments. Depress of soluble protein accumulation in -K medium was noteworthy after 12 days of regrowth. These results indicated that an active utilization of organic reserves occurred to support regrowth even under K deficient condition with a similar extent with K sufficient condition.