• Journal of the Korean Applied Science and Technology
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• v.31 no.3
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• pp.387-393
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• 2014

In this study were performed to investigate the physicochemical properties of flying fish roe shell extract(FRSE) extracted from flying fish roe shell. FRSE was prepared using marine flying fish roe shell, and then analyzed it's physicochemical properties. The result showed that the nutritional composition of FRSE consisted of 81.00% protein, 9.12% ash and 4.48% moisture. There were OH-proline and glycine known as characteristics of collagen peptide in the amino acid analysis of FRSE, and there were large amount of glutamic acid and aspartic acid involved in the metabolism of glucose and fat. The calories of FRSE was 347 kcal/100g and molecular weight appeared less than 1,300 Da molecular weight distribution.

• Food Science and Preservation
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• v.13 no.3
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• pp.375-381
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• 2006

This study was carried out to analyze the nutritional component of Lepista nuda in order to estimate its nutritional and functional values. The content of moisture were $90.90{\pm}0.09%$ carbohydrate $4.34{\pm}0.07%$, crude protein $3.70{\pm}0.03%$, ash $0.55{\pm}0.04%$, and crude fat $0.47{\pm}0.01%$, respectively The reducing sugar was $636.17{\pm}7.50mg$. Total amount of free sugar was 97.32 mg, which were mainly composed of galactose (51.98 mg) and trehalose (22.48 mg). In the results of mined analysis, the content of K was the highest as $103.10{\pm}0.18mg$, followed by $56.01{\pm}0.20mg$ of Mg. The total content of hydrolyzed amino acid was 310.39 mg which consist of essential amino acids including valine (25.40 mg), leucine (22.52 mg), lysine (21.34 mg) and 198.89 mg of non-essential amino acids including glutamic acid (60.72 mg), aspartic acid (30.17 mg), and alanine (29.72 mg), as the major amino acids. free amino acids were 220.86 mg which were composed of essential amino acids (36.21 mg) inclusive of isoleucine (21.57 mg) and threonine (11.20 mg) and non-essential amino acids (184.65 mg) including glutamic acid (42.78 mg) and aspartic acid (32.44 mg) as major amino acids. Total content of amino acid derivatives was 187.85 me and that of hydroxyproline was highest as 121.50 mg.

• Journal of Nutrition and Health
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• v.20 no.6
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• pp.456-462
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• 1987

Chemical composition, free amino acid and fatty acid composition of wild and cultured cockle clam were studied. 1. The content of crude protein was higher in Anadara suberenata thanthat ini Anadara granosa. The contents of crude protein and ash increased after boiling. 2 Free amino acid composition of Anadara granosa was similar to that of Anadara suberenata. Both glutamic acid and aspartic acid among free amino acid were the most abundant in cockle clam. Next, leucine, arginine and lysine were abundant in order. They all composed of approximately 50%^ of total amino acid content. Whereas the contents of cystine and methionine were poor. 3. In cockle clam the major fatty acids consisted of C16 :0, C18: 0, C18 ;1 and C18:3 in order. The level of C16 :0 was the highest in lipids. The levels of C18 : 0 and C14 :0 were higher in Anadara granosa than those in Anadara suberenata, while the levels of C16 :0, C18 :3 and C16 : 1 were higher in Amadara suberenata than those in Anadara granosa.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.102-108
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• 1998

This study was performed to establish manufacturing of garlic vinegar which has medical action component of garlic and functionality of vinegar. Optimum alcohol concentration, and garlic juice concentration for the mpnufacturing of garlic vinegar were 5%, 10%, respectively, and the optimum conditions were obtained when the fermentation was carried out at agitation of agitation of 120rpm and temperature of 3$0^{\circ}C$. The acetic acid content of optimum condition was 4.87% and thiosulfinate content was 37.5mg after 20days fermentation. The major organic acid compositions in garlic vinegar were oxalic acid, citric acid, malic acid and acetic acid, and free amino acid compositions were aspartic acid, threonine, serine, glutamic acid, alanine etc.

• Journal of the Korean Chemical Society
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• v.7 no.1
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• pp.6-12
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• 1963

Amino acid composition of Makjang was determined by combined usage of ion exchanged resin and paper chormatography in the following states. a. A fraction soluble in water b. Hydrolysate of the whole Makjang c. Same as a. (p.p.t. formed by tungstic acid or trichloroacetic acid being removed) d. Hydrolysate of c. (T and TCA) By comparing amino acid composition of Makjang with that of its raw material, we found that decomposition of essential amino acids during brewing is slight. From the amino acid composition of a,b,c,d, we discussed the ratio of amino acid liberation during brewing and assumed that Makjang contains peptide-like substances composing of glutamic acid and aspartic acid.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.4
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• pp.312-320
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• 1986

The taste compounds in low salted and fermented damsel fish, Chromis notatus, substitute lactic acid, sorbitol and ethyl alcohol for sodium chloride and fatty acid composition were analysed during fermentation. The best organoleptic result was obtained after 60 days fermentation. Volatile basic nitrogen (VBN) was increased significantly until 10 days fermentation period but low salted and fermented products ($8\%\;and\;10\%$ salted) gave lower VBN value than that of $20\%$ salted after 85 days fermentation. Amino nitrogen also increased rapidly after 10 days fermentation and slowed down up to 60 days but it was decreased after 85 days. The abundant amino acids in raw damsel fish were lysine, taurine, aspartic acid, glutamic acid, proline and alanine and those were consisted of $58.8\%$ of the total free amino acids but arginine and tyrosine were trace in content. After 60 days fermentation, lysine, glutamic acid, alanine, leucine, aspartic acid and valine were dominant which marked $58{\sim}71\%$ of the total free amino acids but taurine was not detected. In raw ingredients, IMP was abundant which marked $18.6{\mu}mole/g$ while in fermented sample, hypoxanthine was predominant but ATP and ADP were not detected. During fermentation TMA was increased but TMAO was decreased which marked only trace after 60 days. Total creatinine was rapidly increased after 10 days but notable change was not showed after 60 days fermentation. The major fatty acids of total lipid in raw and fermented damsel fish were 16:0, 18:1, 16:1, 22:6 and 20:5 in order.

• Journal of Life Science
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• v.17 no.7 s.87
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• pp.910-914
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• 2007

In order to synthesize new bioactive compounds and contrasting agents, reactions of glycine and glutamic acid as an animo acid with paraformaldehyde and hypophosphorous acid were executed. Products are 3,7-dihydroxy-3,7-dioxoperhydro-1,5,3,7-diazadiphosphocine-1,5-diacetic acid 1 and 3,7-dihydroxy-3,7- dioxoperhydre-1,5,3,7-diazadiphosphocine-1,5-di-(2-glu taric acid) 3. 2-[5-(1,2-Dicarboxyethyl)-3,7-dihydroxy-3,7-dioxo-315.715-[1,5,3,7] diazadiphosphocan-1-yl]-succinic acid 2 by using aspartic acid was not obtained. Esterification of 3,7- dihydroxy-3,7-dioxoperkydro-1,5,3,7-diaza-diphosphocine-1,5-diacetic acid 1 by treatment of methanol, ethanol, and propanol were executed. 3,7-Dihydroxy-3,7-dioxoperhydro-1,5,3,7-diazadiphosphocine-1,5-diacetic acid methyl ester 4, 3.7-dihydroxy-3,7-dioxoperhydro-1,5,3,f-diazadiphosphocine-1.5-diacetic acid ethyl ester 5, and 3,7-dihydroxy-3,7-dioxoperhydro-1,5,3,7-diazadiphosphocine-1,5-diacetic acid propyl ester 6 were respectively synthesized in good yields. Continuously, we will try synthesis of novel compounds and evaluation of biological activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.4
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• pp.470-475
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• 1993

The imitation sauce was prepared by using the enzymatic hydrolysate of cod skin gelatin and its product quality was also compared with three kinds of soy sauce on the market sensually. The major molecular weight of the hydrolysate used in this study was 5, 800Da and glycine, proline, serine, alanine, hydroxyproline, glutamic acid, and aspartic acid having sweet taste accounted for 65.9% of the total amino acid being in the hydrolysate. The imitation sauce was prepared the mixture of the liquor and fermented sauce (8 : 2 = v : v), where the liquor was prepared by dissolving with 10.0g the hydrolysate, 10.0g NaCl, 3.0g sucrose, 0.5g monosodium glutamate, 0.1g caramel powder, 3.0$m\ell$ fermented vinegar, 0.05g garlic powder, 0.1g black pepper powder, and 0.2g licorice powder in 100.0$m\ell$ water, boiling for 5min and filtrating with cheesecloth. From the result of sensory evaluation, the imitation sauce was at least equal to three kinds of soy sauce in product quality.

• Journal of Nutrition and Health
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• v.8 no.4
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• pp.33-37
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• 1975

This investigation was designed to determine the influence of drying methods on the free amino acids and free sugars in red pepper and to study the browning mechanism of brown-colored red pepper. Three different drying methods were employed: 1) Sun-drying at $25{\sim}28^{\circ}C$ for 15 days, 2) Drying in oven at $60^{\circ}C$ for 49 hours, and 3) Drying in oven at $90^{\circ}C$ for 8 hours. Dried and ground peels were used for the analysis of free amino acids and free sugars. The results were as follows; 1. Sixteen kinds of amino acids i.e. asparagine, methionine, and cystine etc. were identified. Total amino acid content of the sun-dried sample was not different from that of the fresh sample, but the samples dried at $60^{\circ}C$ and $90^{\circ}C$ in the oven were decreased to 24.9% and 67.4% respectively. Of amino acids identified, methionine, lysine and aspartic acid were decreased in all treatments. Especially, methionine ana aspartic acid were decreased rapidly to 71.8% and 73.3% , respectively. 2. Three kinds of free sugars i.e. glucose, fructose and sucrose were identified. The total content of free sugars was significantly decreased in each treatment. Among the reducing sugars, glucose was rapidly decreased; 65.9% for the glucose of sample dried at $90^{\circ}C$ in the oven. 3. At the higher drying temperature, the darker red color was found. Brown-color appeared at $90^{\circ}C-drying$ showed appreciable losses in carotenoid content, but the major color seems to be due to the large increase in browning compounds. 4. It was assumed that increased browning compounds of red pepper were due to the Maillard reaction which is a nonenzymatic browning process.

• Microbiology and Biotechnology Letters
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• v.17 no.1
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• pp.35-45
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• 1989

Streptococcus thermophilus 510 was investigated as n potential source of $\beta$-galactosidase. Optimum cultural conditions for maximum enzyme production were 0.5% loctose as carbon source, initial pH 7.0, 37 $^{\circ}C$, and 18 hours of cultivation. The enzyme was purified to homogeneity by ammonium sulfate fractionation, protamine sulfate precipitation, Sephadex G-200 gel filtration, and DEAE-Sephadex A-50 ion exchange chromntography. The purified enzyme exhibited an optimum pH at 1.0, and an optimum temperature of 5$0^{\circ}C$. Metal ions such as Mn$^{2+}$ and $K^+$, dithiothreitol, and 2-mercaptoethanol stimulated $\beta$-galactosidase activity. Ethylenediamine tetraacetic add, 8-hydroxyquinoline, Hg$^2+$, Zn$^{2+}$, Co$^{2+}$, $Ca^{2+}$, and galactose were inhibitory. The $K_m$ and V$_{max}$ for o-nitrophenyl $\beta$-D-galactopyranoside were 1.25mM and 88.50$\mu$moles/min.mg protein, respectively. The molecular weight was estimated to be 520,000, and the amino acid composition indicated relatively high contents of glutamic acid, aspartic acid, leucine, and valine.