• The Korean Journal of Mycology
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• v.21 no.1
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• pp.1-8
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• 1993

ABSTRACT: Factors responsible for protoplast formation and regeneration of Phytophthora capsici were examined. Protoplasts were successfully liberated from the mycelial culture by digestion for 6-9 hrs with Novozym 234 in 0.35 M $CaCl_2$, (pH 5.7) as osmotic stabilizer. Young rapidly-growing mycelium (24 hrs old) showed highest protoplast yields. High concentrations of Novozym 234 were effective in releasing protoplasts from the mycelium. The combination of 0.4 M mannitol and 0.1 M $CaCl_2$ was optimal osmotic stabilizers for protoplast regeneration. The synthetic Henninger media containing all nutritional elements gave the best regeneration rate. The protoplast regeneration was greatly inhibited in the media which were not supplement with amino acids or ${\beta}-sitosterol$. Certain amino acids such as L-aspartic acid and L-glutamic acid remarkably enhanced protoplast regeneration. However, the addition of microelements did not affect protoplast regeneration.

• Journal of the Korean Society of Food Culture
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• v.13 no.2
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• pp.91-96
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• 1998

This study was conducted to investigate the constituents of pumpkin and sweet-pumpkin. Moisture content of pumpkin was higher than that of sweet-pumpkin, but the other proximate constituents were lower. The major free amino acids were aspartic acid, threonine and cystine in pumpkin and cystine, arginine and tyrosine in sweet-pumpkin. Non-volatile organic acid of sweet-pumpkin was higher than that of pumpkin. Crude fat content of pumpkin and sweet-pumpkin were 0.33% and 0.48%. The major fatty acids were palmitic acid, linolenic acid and linoleic acid in pumpkin and oleic acid, linoleic acid and palmitic acid in sweet-pumpkin. The content of unsaturated fatty acid was 52.3%, 71.5% in pumpkin and sweet-pumpkin, respectively. The contents of minerals, vitamin C and carotenoid in sweet-pumpkin were higher than those of pumpkin.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.40 no.5
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• pp.637-643
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• 1995

TR75, a rice (Oryza sativa L. var. Sasanishikj) mutant resistant to 5-methyltryptophan (5MT) was segregated from the progenies of its initial mutant line, TR1. The 5MT resistance of TR75 was inherited in the M$_{8}$ generations as a single dominant nuclear gene, and was also expressed in callus derived from seeds, roots, and anthers as well as in the seedlings. The callus induced from these organs could grow at 50 mg/1 of 5MT, whereas the growth of wild-type callus was completely inhibited even at 25 mg/1. The seedlings of TR75 did not show resistance to L-azetidine-2-carboxylic acid, S-2-aminoethyl-L-cysteine, p-fluoro-DL-phenylalanine. The content of free amino acids in the TR75 homozygous seeds increased approximately 1.5 to 2.0 fold compared to wild-type seeds. Especially, the contents of tryptophan, phenylalanine and aspartic acid were 5.0, 5.3 and 2.7 times higher than those of wild-type seeds, respectively.y.

• Korean journal of food and cookery science
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• v.15 no.2
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• pp.95-101
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• 1999

This study was carried out to prepare green teas by traditional roasting manufacturing process, Ku Geung Ku Po and to determine the quality charateristics of the green teas by examining the change of their main components induced during this roasting process. The content of total sugars in unroasted tea leaves was 7.82%. Its content of roasted teas was decreased by increasing the number of roasting and there was significantly differences between samples. The content of total sugars in 9th roasted green tea was 3.98%. The total nitrogen contents of green teas produced by this process were 4.96∼6.38%. The more the number of roasting and the less content of tannin in green teas. And the ratio of total nitrogen and tannin in tea leaves 21.97 but its ratio in 9th roasted tea was increased to 45.54. The ascorbic acid in tea leaves consisted in 1,820.3 mg/100g but its content was decreased by increasing the number of roasting process. Whereas the content of caffeine in green teas was not reduced significantly by this traditional method. Of all amino acids, green tea produced by Ku Jeung Ku Po was rich glutamic acid, lysine and aspartic acid. And especially, phenylalanine, which was rarely found in other green teas, was abundant in these green teas. The compositions of glutamic acid and methionine were increased as increasing the number of roasting process but those of aspartic acid and arginine decreased by these processing. The main fatty acids of Ku Jeung Ku Po green tea were linolenic acid, linoleic acid and palmitic acid and the contents of unsaturated fatty acid in green teas were composed over 70% of total fatty acid. And the fatty acid contents in green teas were not affected during Ku Jeung Ku Po's process. The contents of minerals in these teas was rich in the oder of potassuim. magnessuim and calciumim, and these contents were not observed the prominant change during the process.

• Journal of Life Science
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• v.14 no.2
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• pp.205-208
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• 2004

The composition of Pleurotus ferulae fruit body (PFF) has been investigated to determine the possible use for medicinal and edible purposes. The nutritional compositions of PFF were as follows; carbohydrate 54.3 g%, crude protein 20.2 g%, moisture 12.5 g%, crude fat 8.0 g% and ash 5.0 g% (w/w). Potassium concentration in PFF was high up to 2,337.0 mg% (w/w) and Mg, Na, Zn, Ca and Fe were followed. There were seventeen amino acids in PFF. The glutamic acid content was high up to 13.65% mol and aspartic acid, glysine, alanine, leucine, arginine, valine and lysine were followed. Since PFF contains major free amino acids such as alanine, phenylalanine, tyrosine and leucine, it will be a favorable food stuff, Vitamin contents of PFF were vitamin A 0.12, vitamin B$_1$ 0.31, vitamin B$_2$ 0.68, vitamin C 7.99, vitamin E 316.88 and vitamin D$_3$ 0.29 mg%. PFF will have a good anti-aging effect due to the high content of vitamin C and E.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.6
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• pp.772-778
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• 2016

To develop a value-added product from individually quick-frozen oysters Crassostrea gigas (IQFO), we prepared a retort pouched oyster soup (RPOS) from IQFOs and characterized its processing conditions and quality metrics. We found that the most appropriate manufacturing process for the RPOS consisted of half-thawing and washing raw IQF oysters, blanching, adding them to the retort pouch along with other ingredients (base soup stock, IQF oyster extract, radish, bean sprouts, garlic, and red pepper), sealing, retort sterilization ($120^{\circ}$, F0-value 10 min.), cooling, and packaging inspection. The moisture, crude protein, pH and salinity of the RPOS were 91.0%, 2.8%, 6.20 and 0.9%, respectively. The total amino acid content of the RPOS was 2,163.8 mg/100 g, and the main amino acids were glutamic acid, aspartic acid, leucine, proline, lysine and arginine. The primary inorganic ions were Na, K, S and Zn. In taste compounds, total free amino acid content was 313.4 mg/100 g, and the main free amino acids were glutamic acid, taurine, proline, hydroxyproline, aspartic acid, glycine, alanine, valine, lysine and arginine. This RPOS has good storage stability and organoleptic qualities compared with commercial retort pouched shellfish soup, and is suitable for commercialization as a value-added instant seafood soup.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.3
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• pp.309-314
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• 1997

To obtain fundamental data from chestnut flower, chemical properties were investigated. The results are as follows. The contents of total sugar, reducing sugar, crude protein, crude fat and ash in prebloomed chestnut flower were 10.44, 4.91, 8.80, 1.42 and 0.87%, in the postbloomed were 11, 75, 7.04, 7.71, 2.26 and 0.66%, respectively. The browning degree of the extracts from the prebloomed sample was higher than that of the postbloomed. The contents of flavonoids and nonflavonoids in the prebloomed sample were 7.05 and 0.52%, in the postbloomed were 2.08% and 0.22%, respectively. The contents of free sugars such as sucrose, fructose and glucose in the prebloomed sample were 2.90, 0.72 and 0.71%, in the postbloomed were 2.65, 2.10 and 2.20%, respectively. The major amino acids in the prebloomed sample were threonine, proline and cystine and its contents were 28.96, 12.49 and 11.43%. But aspartic are glutamic acid were major amino acids in the postbloomed and its contents were 16.19 and 11.90%, respectively.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.34 no.2
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• pp.143-148
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• 2008

Variations of the seventeen amino acids(aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, cystein, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine, arginine) were analyzed in human hair sample by amino acid auto analyzer(AAA). The effect of bleaching and permanent wave manipulation on the amino acid composition of hair were investigated. Hair samples were collected from 10 males in their thirties. Hair samples were treated with 10 mL of 6 N hydrochloric acid at $110^{\circ}C$ for 24 h and analysed by AAA. The results showed that the amino acid content of normal hair(73.9%) decreased to 71.5% and 69.3% after bleaching and permanent wave treatment, respectively. Furthermore, mean contents of lysine and tyrosine in amino acids showed obviously decreased about 25% by permanent wave and bleaching treatment. On the other hand, serine, cystein, leucine and histidine were not changed.

• YAKHAK HOEJI
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• v.33 no.2
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• pp.129-139
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• 1989

New diamide chiral stationary phases of four systematically substituted optically active N-(N-benzoyl-L-amino acid)-anilide synthesized from L-valine, L-leucine, L-isoleucine, and L-phenylalanine were described. The behaviors of these diamides as optically active stationary phases for the separation of N-trifluoroacetyl-D,L-amino acids were examined with respect to separation factors(${\alpha}$) and thermodynamic properties of interaction. The separation of twelve N-trifluoroacetyl-D,L-amino acid isopropyl esters were improved by the order of N-(N-benzoyl-L-leucyl)-anilide>N-(N-benzoyl-L-isoleucyl)-anilide>N-(N-benzoyl-L-valyl)-anilide>N-(N-benzoyl-L-phenylalanyl)-anilide. Eight amino acid derivatives with non-polar R-group and threonine, serine, aspartic acid, and glutamic acid enantiomers were separated on N-(N-benzoyl-L-leucyl)-anilide as chiral stationary phase with good separation factor between 1.07-1.25. The separation factors decreased with respect to increasing column temperature. Possible working temperature of diamide phase was between $130-190^{\circ}C$ for N-(N-benzoyl-L-phenylalanyl)-anilide and $130-180^{\circ}C$ for other three diamide phases. The differential Gibb's free energy (${\Delta}{\Delta}G$) of enantiomers was in the range of -100--180 cal/mol for ten amino acids and -40--60 cal/mol for alanine and aspartic acid.

• Applied Biological Chemistry
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• v.5
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• pp.39-42
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• 1964

1) The Moisture and glycogen contents of salted-oyster (Zin Suk Hwa Jut) were much less than those of raw oyster, while the free sugar content was dominent. 2) The amino acids were detected and identified as aspartic acid, glutamic acid, cystine, serine, glycine, lysine, threonine, histidine, alanine, arginine, valine, methionine, tyrosine, phenylalanine, leucine, iso-leucine and tryptophan in the juice of salted-oyster by using the method of paper chromatography, and the all essential amino acids from nutritional view point was admitted in this juice. 3) The juice contained 0.264mg/ml of tyrosine, 0.304mg/ml of arginine, 0.046mg/ml of tryptophan, 0.460mg/ml of histidine, 0.350mg/ml of methionine, 0.440mg/ml of cystine and 0.115mg/ml of phenylalanine.