• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.192-196
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• 1989

This experiment was carried out to compare the difference of lipid components, amino acid composition by size of sea eel. Large sea eel(length 57.5-60.0cm, weight 269.5-300.0g) was higher in moisture and crude protein content, and lower in crude lipid content than those of small sea eel(28.8-31.2cm, 39.5-43.6g). Total lipid(TL) of large and small sea eel were consisted of 89.7%, 93.3% neutral lipid, 8.9%, 5.2% phospholipid, and 1.4%, 1.5% glycolipid, respectively. In fatty acid composition of TL, large fishes revealed higher content in polyunsaturated fatty acids such as 20:5, 22:5, 22:6, while lower in saturates and monoenes such as 16:0, 16:1, 18:1 than those of small fishes. The major fatty acids of these fishes were generally 18:1, 16:0, 22:6, 16:1 and 20:5 in order. Total amino acid contents of large and small sea eel were 17022.7mg/100g, 15409.4mg/100g. And the main amino acids were aspartic acid, glutamic acid, isoleucine, leucine, lysine, arginine. Large fishes was higher in cystine, methionine, tyrosine, phenylalanine content, while lower in aspartic acid, glutamic acid than those of small ones.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1484-1490
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• 2006

This study was carried out to prepare spaghetti sauce with adductor muscle of pearl oyster (SSAM) and to compare with commercial spaghetti sauce (CSS). From the results of organic acid, pH, hunter color value and sensory evaluation, the optimal addition ratio of adductor muscle of pearl oyster was 11% based for preparing SSAM and reasonable $F_0$ value was about 4 min for keeping storage of SSAM. The proximate composition of SSAM was 69.8% for moisture, 3.7% for protein, 4.2% for crude lipid and 3.4% for crude ash. SSAM was superior in sensory flavor and texture to CSS. There was, however, no significant difference (p<0.05) in sensory color between CSS and SSAM. The total amino acid content (3,033.4 mg/100 g) of SSAM was higher than that (2,305.7 mg/100 g) of CSS and the major amino acids were aspartic acid, glutamic acid, leucine and lysine. Calcium and phosphorus contents in SSAM were 48.5 mg/100 g and 27.1 mg/100 g, respectively. Calcium level based on phosphorous was 1.78, which was a good ratio for absorbing calcium. The free amino acid content and taste value of SSAM were 989.4 mg/100 g and 141.04 mg/100 g, respectively These results suggested that the major taste active compounds among free amino acid were glutamic acid and aspartic acid.

• Korean journal of food and cookery science
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• v.14 no.3
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• pp.250-254
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• 1998

A variation of free sugar and amino acid contents of pears during the ripening period was determined by HPLC and amino acid analyzer. The research results are as follws: Fructose, glucose and sucrose were present in the pears. The contents of fructose was the highest, followed by glucose and sucrose in order. The contents of total sugar in Shingo and Youngsan was similar, but the contents of frucose in Shingo was lower and the contents of sucrose was higher than that of Youngsan (p＜.001). During the ripening period, the contents of fructose and glucose gradually increased during the harvesting season and then somewhat decreased. The contents of sucrose increased continually, while the contents of total free sugar reached the maximum during the harvesting season, it was 10.41%, 10.29% in Shingo and Youngsan and then decreased gradually. The contents of total free amino acid in Shingo was higher than that of Youngsan. A variation ratio and the composition of amino acid in Shingo and Youngsan during the ripening period didn＇t make a significant difference. The major free amino acid of the pears was in the order of aspartic acid, serine, threonine, histidine, glutamic acid, valine, arginine, and alanine. During the ripening period, aspartic acid, threonin, serine, methionine, isoleucine, leucine, histidine, and Iysine increased gradually. Glutamic acid, alanine, valine, arginine didn＇t show much change. The contents of total free amino acid increased during the ripening period.

• Journal of the Korean Society of Food Culture
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• v.7 no.4
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• pp.323-328
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• 1992

Three kinds of soy sauce were prepared using the brick type of conventional meju (A), the brick type of meju of Aspergillus oryzae (B), and the grain type of meju of Aspergillus oryzae (C) in summer. Free amino acids were analyzed in according to aging time of those products. Findings are as follows. Lysine, histidine, serine, glycine, valine, methionine, and phenylalanine were detected in all kinds of soy sauce at the beginning preparation. Aspertic acid, glutamic acid, alanine, threonine, arginine, and leucine were detected during 90 days. Isoleucine and tyrosine were detected during 180 days. Lysine and histidine were shown higher content among the detected free amino acids. The each content of glutamic acid, aspartic acid, and methionine was decreased in passing the aging time. The total content of free amino acids was shown 3,559-4,119 mg/100 ml at the 180 days. The total content of free amino acids of soy sauce C was higher than that of other soy sauces.

• Polymer(Korea)
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• v.35 no.6
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• pp.558-564
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• 2011

The biocompatibility and biodegradability of poly(amino acid) make them ideal candidates for many bio-related applications. Poly(aspartic acid), PASP, is one of synthetic water-soluble polymers with proteinlike structure, and has been extensively explored for the potential industrial and biomedical applications due to its biodegradable, biocompatible and pH-responsive properties. In this work, amino acid-conjugated PASPs were prepared by aminolysis reaction onto polysuccinimide (PSI) using ${\gamma}$-aminobutylic acid(GABA) and ${\beta}$-alanine methyl ester and a subsequent hydrolysis process. Their chemical gels were prepared by crosslinking reaction with ethylene glycol diglycidyl ether (EGDE). The hydrogels were investigated for their basic swelling behavior, hydrolytic degradation and morphology. The crosslinked gels showed a responsive swelling behavior, which was dependent on pH and salt concentration in aqueous solution, and relatively fast hydrolytic degradation.

• Journal of Radiation Industry
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• v.10 no.1
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• pp.13-20
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• 2016

In order to identification of the possibility of manufacturing soybean paste (doenjang) with soybean mutant lines induced from gamma-ray mutagenesis, this study was performed to investigate the quality characteristics of doenjang using two soybean mutant lines, Baekwon-1 (BW-1) and Baekwon-2 (BW-2) and their original cultivar (cv. Baekwon, BW) for 8 weeks. The BW and two mutant lines (BW-1 and BW-2) were showed higher content of amino type nitrogen than control (cv. Taegwang). The pH decreased and the titratable acidity increased all the samples during aging period. The lightness, redness and yellowness of doenjang were the lowest in BW. Total free sugar content of doenjang was the highest in control (10.43%) after 4 weeks and composed mainly fructose and glucose. The order of the free amino acid content was Glutamic acid>Leucine>Lysine>Phenylalanine>Aspartic acid in control, Glutamic acid>Leucine>Arginine>Lysine>Phenylalanine in BW, Glutamic acid>Lysine>Phenylalanine>Aspartic acid>Valine in BW-1 and Glutamic acid>Arginine>Lysine>Phenylalanine>Aspartic acid in BW-2, respectively. Our results showed that it is possible to increase the quality of doenjang using soybean mutant lines in manufacturing soybean paste.

• Food Science and Preservation
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• v.10 no.1
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• pp.65-69
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• 2003

This paper was performed to analyze the nutritional components for the basic of studies to estimate the nutritional and functional valuation of mushroom(Sarcodon aspratus) The contents of moisture, ash, crude protein, crude fat and carbohydrate in mushroom were 89.93, 1.18, 3.67. 0.96 and 4.26%, respectively. The major free sugar were glucose, sucrose, trehalose, xylose, and cantained more trehalose than other sugars. The total content of amino acids was 796.85mg/100g-fr.wt. And the contents of essential and non-essential amino acid of hydrolyzed amino acid was 300.77 and 486.08mg/100g-fr.wt, respectively. Mushroom contained mush valine, leucine, threonine, Iysine, alanine, glycine, aspartic acid, and glutamic acid. The contents of essential and non-essential amino acid of free amino acid was 124.95, 138.52mg/100g-fr.wt., respectively. and were cantained mush methionine, Iysine, valine arginine, Aspartic arid, and tyrosine. The content of Amino acid derivatives 46.81 mg/100g-fr.wt., and were contained mush mornithine, sarcosine, ${\beta}$-alanine, and phosphoserine. The content of vitamin C was 5.43 mg/100g-fr.wt. The contents of sodium and potassium were 375.73, 61.82mg/100g, respectively.

• Journal of Life Science
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• v.14 no.5
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• pp.829-833
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• 2004

The major compositions of Lentinus edodes seasoning(LES) compose of 30.3% of Lentinus edodes fruit body, 18.1 % of anchovy (Engraulis japonicus) powder and 51.6% of sea tangle (Laminaria japonica), prawn and green tea powder and so on were investigated in order to evaluate the nutritional value. Sodium concentration in LES was high up to 5,042.99 mg/IOO g and K, Ca, P, Mg, Fe, Zn, Mn and Cu were followed. There were nineteen total amino acids in LES. The glutamic acid content was high up to 4.62 mg/100 mg and glycine, leucine, alanine, aspartic acid were followed. Among twenty free amino acids, glycine content was high up to 2.37 mg/100 mg and glutamic acid, asparanine, proline, taurin and aspartic acid were followed. The contents of vitamin C in LES was high up to 224.78 mg/100 g and pantothenic acid, vitamin B$_{6}$, niacin, vitamin E, folic acid, vitamin B$_{l}$ vitamin B$_{2}$, vitamin D$_{3}$, vitamin A, vitamin B$_{12}$ and vitamin $K_{l}$ were followed.wed.

• Korean Journal of Food Science and Technology
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• v.45 no.3
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• pp.350-355
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• 2013

The quality of fermented dropwort extract (FDE) and fermented dropwort vinegar (FDV) was assessed for free sugar, organic acid and free and total amino acid content. Major organic acids were lactic acid in FDE and acetic acid in FDV. Free sugars in FDE were fructose and glucose, and those in FDV were fructose, sucrose, and maltose. Aspartic acid was the major free amino acid in both FDE and FDV. Additionally, the main free amino acids in FDE were alanine and ${\gamma}$-amino-n-butyric acid (GABA), while those in FDV were arginine and valine. Moreover, to investigate the protective effects of FDE and FDV against oxidative stress induced by t-BHP and $H_2O_2$, C6 cells were treated with FDE or FDV prior to inducing the oxidative damage. FDE and FDV inhibited cell death significantly in a dose-dependent manner. These data imply that FDE and FDV may be effective in neuronal cell protection against oxidative damage.

• Journal of Life Science
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• v.32 no.9
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• pp.667-677
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• 2022

Dolsan mustard seeds (DMS) were added in whole, crushed, and roasted form at 0.5 g (S-1), 1.0 g (S-2), and 1.5 g (S-3), respectively to broth and heated for 10 or 15 min. After cooling, the quality characteristics were measured. Salinity and pH decreased with boiling time. The antioxidant activities of the experimental broth were measured in terms of total polyphenol content, total flavonoid content, electron donating ability (EDA), 2,2-azino-bis (3-ethyl-benzothizoline-6-sulfonic acid) (ABTS) radical scavenging activity, and ferric reducing antioxidant power (FRAP). The overall, antioxidant activity was higher in broths containing 1.0 g and 1.5 g DMS than in those containing 0.5 g DMS and the activity increased with increasing boiling time. Sinigrin was not detected in the control group, and no significant difference in sinigrin content was noted among broths containing different concentrations of DMS. A high glutamic acid content was detected in the control broth, whereas glutamic acid, aspartic acid, glycine, proline, alanine, and arginine were detected in the broths containing DMS. The free amino acid contents, particularly aspartic acid and glutamic acid contents, were high in umami. Volatile components, such as 2-propenyl-isothiocyanate (ITC), allylthiocyanate, n-butyl ITC, and 3-butenyl ITC, were detected in the DMS-containing broths. Sensory evaluation revealed that a higher amount of DMS added and a longer heating time increased the overall taste preference, and the difference was statistically significant. The purpose of this study was to present basic data on the quality characteristics of DMS-added broths to aid in the development of new products using DMS.