• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.2
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• pp.215-221
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• 1993

This study aims to construct the conditions of thermal hydrolysis (40, 45, 5$0^{\circ}C$) of koji for the purpose of rapid soy sauce fermentation. Koji hydrolysate was stable for fermentation, when koji hydrolyzed at 4$0^{\circ}C$ with 12% NaCl or at 45$^{\circ}C$ with 8% NaCl. The highest extracted total nitrogen was 1.75%, when the salt level was 9% and at 45$^{\circ}C$. The amount of reducing sugar was 7.2% and that of formol nitrogen was 0.9% when NaCl concentration was 12% and at 45$^{\circ}C$. The viscosity of koji hydrolyzate was in good condition with 15% NaCl and at 45$^{\circ}C$ until after 12days. On the other hands, free amino acid extracted from koji hydrolyzates showed the highest levels of 3268mg% at 45$^{\circ}C$. Free amino acids consisted of glutamic acid, leucine, arginine, aspartic acid, lysine, valine and phenylalanine which dominated 50% of total amino acids.

• Food Science and Preservation
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• v.6 no.4
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• pp.495-499
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• 1999

The free sugars in leaf and root of dandelion were composed of sucrose, glucose and fructose. The contents of total free sugars was higher in root than those in leaf. The oxalic acid, citric acid and malic acid contents of leaf was 45.4, 3.6, 2.7mg/100g-f.w., respectively. And the oxalic acid, citric acid and malic acid contents of root was 34.6, 2.1, 1.6mg/100g-f.w., respectively. Total free organic acid content of leaf was higher than that of root. The major free amino acids of dandelion were aspartic acid, serine, asparagine, glutamic acid, glycine, valine, isoleucine and content of glutamic acid was highest in free amino acids. The contents of vitamin A in leaf and root of dandelion was 135.4 and 34.1$\mu\textrm{g}$/100g-f.w., respectively. The contents of vitamin C in leaf and root of dandelion was 67.4 and 4.6 mg/100g-f.w., respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.3
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• pp.239-248
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• 2022

This study was conducted to compare sensory and nutritional and digestive properties of the Israeli carp Cyprinus carpio muscle (ICM) by size [normal large (NLF) and small (NSF) fish], part [ventral (VM) and dorsal (DM) muscle], and commercial value [NLF, recessive (RF) or deformed (DF) fish]. In NLF, the major amino acids were lysine, aspartic acid, and glutamic acid, whereas aspartic acid and glutamic acid were predominant in NSF, DM, VM, DF, and RF. Taurine content increased with fish size, and was higher in DM than in VM, and higher in NLF than in DF but lower than that in RF. Regardless of ICM size, part, and commercial value, potassium and iron were expected in the health function, but calcium and zinc were not expected. The major fatty acids present in ICM were 16:0, 18:1n-9, and 18:2n-6, regardless of size, part, and commercial value. The digestion rate of ICM by digestive organ was lower in NLF than in NSF, and lower in VM with a high lipid content than in DM, and lower in DF than in RF.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.3
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• pp.270-277
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• 2017

This study was carried out to investigate seasonal changes in body composition in Boleophthalmus pectinirostris in Korea. B. pectinirostris collected in Gangjin, Jeonnam, consisted of 58.7-75.8% moisture content, 16.1-17.6% protein, 0.8-3.4% crude lipids, and 1.3-3.6% crude ash. Livers consisted of 15-17% moisture content, 14.0-16.8% crude protein, 34.4-71.2% crude lipids, and 0.5-1.2% crude ash. Calcium, iron, potassium, etc., content in B. pectinirostris muscle averaged 267.5-599.8 mg/100 g, 1.98-28.3 mg, 160.7-327.9 mg, 20.6-60.2 mg, 0.4-2.2 mg, 0.23-0.46 mg, 66.5-192.9 mg, and 1.32-3.8 mg, respectively. (Please clarify: the list of measured values must correspond directly with what was measured, not just "etc.") The major amino acids in B. pectinirostris muscle, in proportional order, were glutamic acid, isoleucine, and leucine; whereas the major amino acids in the liver were glutamic acid, lysine, aspartic acid, and leucine. The major saturated fatty acids in the muscle were palmitic acid (15-19%) and stearic acid (8-11%). The major monoenes and polyenes were palmitoleic acid (C16:1) and oleic acid (C18:1), and EPA and DHA, respectively. The major saturated fatty acids and polyenes in the liver were the same as in muscle, but the monoenes were palmitoleic acid (C16:1) and cis-10-hepta-decenoic acid (C17:1). Seasonal changes in B. pectinirostris body composition may be attributable to differential accumulation of fat and nutrients in comparison to the spawning and hibernation period.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.326-332
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• 2015

Makjang is a kind of Korean traditional short-term fermented soybean paste. The purpose of this study was to evaluate the compositions of free sugars, organic acids and free amino acids as well as microbial counts of six kinds of Makjang. Commercial Makjang from different regions (Kangwon-do, Choongchung-do and Kyungsang-do) were used. The major free sugars of samples were glucose (0.15~3.97%) and maltose (0.01~0.54%), whereas sucrose (0.02%) was detected only in M4 and fructose only in M1 and M2. The major organic acids were citric acid (0.16~3.09%), malic acid (0.06~0.23%) and succinic acid (0.01~0.11%). The total content of free amino acids ranged from 0.02 to 8.74 mg/g, and major amino acids were detected in the order of glutamic acid, leucine, alanine and aspartic acid. Numbers of viable cells of bacteria as well as yeast and molds were $7.8{\times}10^4{\sim}4.8{\times}10^5$ and $8.1{\times}10^3{\sim}3.6{\times}10^4$, respectively. The results of the sensory evaluation showed that over-all preference of Kyungsang-do Makjang was higher than others. Consequently these results provide better information for standardizing and improving quality and functional activity of commercial Makjang.

• Journal of the Korean Home Economics Association
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• v.23 no.4
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• pp.55-60
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• 1985

This study was carried out to compare the change of free amino acid content in the radish Kimchi added with anchovy pickle sauce with that added with 15% NaCl solution during 30 days fermentation. RESULTS : 1. During the fermentation, the pH of both sample A and B showed the highest values of 7.3 and 7.1, respectively, and then both decreased continually to the lowest value of 4.2 at the 30th day. 2.The salinity in the juice of sample A was higher than that of sample B in all the steps during fermentation, accompanied with a slight decrease of the salinity in both cases with time elapsed. 3. The free amino-type nitrogen content of sample A was nearly duplicated in the final step than in the initial one,while that of sample B showed no significant changes in all the processing period. 4. The free amino acids detected in the both samples were aspartic acid, threonine, serine, proline, glutamic acid, glycine, alanine, tyrosine, cysteine, valine, methinonine, isoleucine, leucine, phenylalanine, $\gamma-aminobutyrix acid(\ulcorner), ornithine, lysine, histidine and arginine. 5. The amounts of proline, arginine were the highest in all free amino acids during fermentation, and tasty components of radish Kimchi seemed to relate to glutamic acid, alanine, isoleucine, leucine, phenylalanine, more deliciousness of Kimchi A and B seemed to derive from amino acids of anchovy pickle sauce added to Kimci A, such as alanine, valine, phenylalanine, lysine.

• Journal of Marine Bioscience and Biotechnology
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• v.10 no.1
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• pp.18-25
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• 2018

Chlorella is quantitatively and qualitatively high in protein with balanced essential amino acid profiles, vitamins and minerals. ${\gamma}-Aminobutyric$ acid (GABA) is broadly distributed in nature and fulfills multi-physiological functions including effect such as a health-promoting functional compound. To improve the GABA production, Chlorella protothecoides were grown through the modified mixtrophic culture medium containing 2L of sterilized bristol medium with 0.01% urea and 4.0% glucose in a 5L fermenter. The results showed that nineteen kinds of amino acid including GABA at C. protothecoides sample were analyzed using high performance liquid chromatography (HPLC). Glutamic acid in total concentration (%) of amino acid is the most abundant amino acid (33.10%), followed by alanine (20.48%) and GABA (17.48%). Three amino acids including GABA were responsible for more than 70% total concentration in C. protothecoides sample including eight essential and nine non-essential amino acids: aspartic acid, asparagine, serine, glutamine, histidine, glycine, threonine, arginine, tyrosine, valine, methionine, tryptophan, phenylalanine, isoleucine, leucine, lysine. As a result of this experiment, it is expected that Chlorella will be developed to a critical product having high value as, GABA, functional food materials.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.4
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• pp.453-457
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• 2017

The proximate, fatty acid and dimethyl acetal (DMA) composition, and mineral and total amino acid content of limpets Cellana spp. were studied. Limpets contained 17.6% protein, 1.82% lipids, and 1.28% ash. The most prominent fatty acids in limpets were 20:4n-6, 20:5n-3, 18:1n-9, 16:0, 18:0, and 22:2 nonmethylene-interrupted diene (7,13). Limpets contained significant amounts of 18:0DMA (7.79%) and 20:0DMA (2.45%) derived from plasmalogen. They also contained large amounts of calcium (192.4 mg/100 g) and iron (9.4 mg/100 g), which are components of limpet teeth. The most prominent total amino acids were glutamic acid, arginine, aspartic acid, leucine, lysine, and glycine. These results suggest that limpets are a good source of n-3 and n-6 fatty acids, plasmalogen, calcium iron, and arginine.

• Korean Journal of Food Science and Technology
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• v.13 no.1
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• pp.1-5
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• 1981

Free and total amino acids of Korean hazel nut (Corylus heterophylla Fisch. var. Japonica koidz.) were identified by amino acid autoanalyzer (Technicon PNC-1 type). The results indicate that among 16 kinds of all free amino acids contained in hazel nut, arginine was the richest, and then came glutamic acid, proline, alanine, tyrosine and valine in that order. From the total amino acids which were closely related with the nutritional valuation, arginine was in the richest amount and then came with glutamic acid, proline, leucine, aspartic acid and valine.

• Korean Journal of Food Science and Technology
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• v.1 no.1
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• pp.74-77
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• 1969

In this study, three kinds of Korean snake wine (50 V% alcohol extracts) were determined by amino acid analyzer and were discussed as follows. 1. Salmosa Ju and Nungsa Ju were composed of 22 free amino acids: cysteic acid, aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, cystine, valine, methionine, iso-leucine, allo-iso-leucine, leucine, nor-leucine, tyrosine, phenylalanine, ${\beta}-alanine$, lysine, arginine, histidine, trytophan. 2. Doksa Ju were composed of 21 free amino acids which were all same as above except missing histidine. 3. The free amino acid composition were almost identical in Doksa Ju, Salmosa Ju and Nungsa Ju quantitatively. 4. The contents of cysteic acid, glutamic acid, glycine, alanine, valine, leucine and lysine were relatively high, on the other hand, methionine, allo-iso-leucine, nor-leucine, and tryptophan were trace amount in every snake wine. 5. Eleven unknowns of ninhydrin positives were identified in the every snake wine. 6. The free amino acids in snake wines were various in kind as compared with in beer, Japanese sake and Korean Tack Ju. Especially cysteic acid, allo-iso-leucine, nor-leucine and ${\beta}-alanine$ in snake wines were missed in every cereal wine.