• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.854-859
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• 1997

In order to compare physicochemical properties of aqueous extract in 3 beans (small red bean, mung bean, black soybean), proximate composition, free sugars, free amino acids, minerals, absorbance and surface refractance color were investigated. Regardless of raw materials composition, the 3 beans extracts had similar proximate compositions. Free sugar analysis showed that fructose, glucose, sucrose, maltose, raffinose and stachyose were varied among the extracts. Raffinose and stachyose were the major sugar and fructose was measured only in black soybean and glucose was merely found in small red bean. Seventeen free amino acids in beans extract were analysed in the extracts. Among the free amino acids, arginine, aspartic acid, glutamic acid and serine were the main amino acids. Black soybean extract had maximum absorbance at 460 nm and 540 nm. L value of black soybean extract was lower than those of small red bean and mung bean.

• Food Science and Preservation
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• v.19 no.3
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• pp.385-392
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• 2012

The characteristics of the components related to the meat taste of the commercial broiler (CB) and the Korean native chicken (KNC) were compared. The breast meat from CB showed higher amounts of $C_{16:1}$ and $C_{18:2}$ but lower amounts of $C_{16:0}$ and $C_{22:6}$. The thigh meat from CB showed a higher amount of $C_{18:1}$ but lower amounts of $C_{16:0}$, $C_{18:0}$, $C_{20:4}$, and $C_{22:6}$. The flavor- and taste-contributing amino acids, including aspartic acid, threonine, serine, glycine, alanine, tyrosine, lysine, histidine, and arginine, were significantly higher in the KNC breast meat, but the level of amino acids in the thigh meat were not different between the two breeds. The measurement of the volatile compounds revealed that CB contains much higher volatile compounds compared to KNC in their fresh breast and thigh meat. Both in the breast and thigh meat, however, the amount of flavor compounds increased significantly after cooking; as such, KNC turned out to have more flavor compounds than CB.

• Journal of Apiculture
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• v.32 no.3
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• pp.261-268
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• 2017

We evaluated the nutritional composition including proximate, amino acid, vitamin, minerals, and the antioxidant activity of buckwheat (Fagopyrum esculentum) pollen grains collected by Apis mellifera bees, to be used as a species of forage plant with Quercus acutissima (acorn) and Actinidia arguta pollen grains. The content of crude protein and fat were found 14.43% and 5.67%, respectively. Eighteen amino acids from buckwheat pollen were found, including 8 essential amino acids. The predominant amino acids were glutamic acid, aspartic acid and lysine, accounting for about 42.7% of total free amino acids. The concentration of vitamin C was the highest value of 13.7 mg/100g, followed by $B_3$ (niacin) and $B_1$ among the detected vitamins. The predominant minerals were potassium (1197.95mg/100g), followed by phosphorus (962.77mg/100g) and magnesium (535.42mg/100g), whereas copper, zinc and manganese were detected as minor elements. Antioxidant activity and total phenolic content accounted for 8.1% at $500{\mu}g/ml$ extract and $2.25{\mu}g/mg$, respectively.

• Journal of Life Science
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• v.34 no.3
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• pp.145-152
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• 2024

Seaweeds represent a widely harnessed marine resource that are valued for their abundant supply of essential nutrients, particularly proteins and amino acids. In Korea, where over 500 species of seaweed thrive and more than 50 are utilized for culinary purposes, seaweed has become a staple in regular diets. In this study, we focused on five of the most commonly consumed seaweed species in Korea: Capsosiphon fulvescens, Hizikia fusiforme, Porphyra yezoensis, Saccharina japonica, and Undaria pinnatifida. We closely examined the amino acid compositions of these five species. High-performance liquid chromatography showed that aspartic acid, glutamic acid, alanine, and leucine were the most abundant amino acids in the seaweeds. Principal component analysis revealed that the five seaweed species could be classified into three clusters according to their amino acid composition, partially corroborating findings from the phylogenetic analysis. Among various amino acids, glutamic acid, aspartic acid, and alanine were the primary amino acids driving differentiation. Notably, U. pinnatifida and C. fulvescens, which demonstrated close phylogenetic proximity, exhibited remarkably similar amino acid profiles. Conversely, although P. yezoensis and S. japonica shared a phylogenetic relationship, they displayed distinctly different amino acid compositions. H. fusiforme emerged as a distinct group in both analyses.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.3
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• pp.275-284
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• 1984

In order to study the flavor quality of Chungkookjang, the changes in nitrogenous compounds, nucleotides and their related compounds, free amino acids, amino acid composition and fatty acids were analysed during Chungkookjang Koji fermentation. Koji was prepared with Bacillus natto isolated from Japanese natto. Insoluble nitrogenous was rapidly decreased, whereas PAA (peptide, amino, ammonia) nitrogen were slightly increased during the fermentation of Chungkookjang Koji. The content of extracted nitrogen and free amino acid nitrogen were rapidly increased until 48 hours fermentation of Chungkookjang Koji and then decreased. The contents of ADP, ATP, AMP and inosine in raw soybean were abundant. The contents of ADP, ATP and AMP were decreased while inosine and hypoxanthine were increased during the fermentation of Chungkookjang Koji. The free amino acids analyzed in this experiment were not changed in composition but changed in amounts during the fermentation of Chungkookjang Koji. The contents of alanine, valine, isoleucine and phenylalanine were continually increased during the fermentation of Chungkookjang Koji. The contents of lysine, histidine, arginine, glutamic acid, glycine, methionine and tyrosine were increased until 48 hours fermentation and then decreased gradually. The increase in the contents of aspartic acid, threonine, serine, proline and cystine were fluctuated. In raw soybean, amino acid composition such as glutamic acid, serine and proline were dominant amino acid and amounts those were 63.8% of the total amino acids. The contents of aspartic acid, proline, glycine, alanine, cystine, leucine and tyrosine were continually decreased during the fermentation of Chungkookjang Koji, arginine and methionine were increased until 48 hours fermentation of Chungkookjang Koji and then decreased gradually. The increase of threonine and serine were fluctuated. Eight kinds of fatty acids were detected from raw soybean, but 10 kinds of fatty acids detected from Chungkookjang Koji. Palmitic, oleic and linoleic acid were identified as the major fatty acid of raw soybean and Chungkookjang Koji, and amounts of those were estimated above 80% of the total fatty acids.

• Microbiology and Biotechnology Letters
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• v.23 no.1
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• pp.31-35
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• 1995

Using the alkalophillic Bacillus sp. SH-8 and its mutant Bacillus sp. SH-8M capable of growing at the neutral pH, the amino acid compositions of the cell wall and cell membrane were studied at varying cultivation pH's. The pattem of protein electrophoresis was also tested. It was elucidated that the amino acids consisting of the cell wall were alanine, glutamic acid, lysine, aspartic acid, and meso-diaminopimelic acid. There was not any significant difference in the amino acid compositqon betweeo`two straqns regardless of the culture pH. As the results of HPLC ssay, glutamic acid and aspartic aciu accounted for more than 50% in the amqno acid composytqon of the cell wall. By the isolatqon of the crude cell membrane and the SDS-PAGE analysis, it was found that there was a considerable difference qn the protein pattern when the straqns were cultured at the neutral pH. In addition, by the two dimensional gel electrophoresis, it was confirmed that there was a difference in the protein patterns between two strains cultivated at the neutral pH medium but no difference at the alkaline medium.

• Korean Journal of Food Science and Technology
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• v.18 no.6
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• pp.492-496
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• 1986

A compound stimulatory to the growth of S. thermophilus CH-1 was isolated from the cell-free filtrate of L. helveticus YM-1 in milk medium. The stimulant was identified as a peptide with a molecular weight of approximately 5000 and exhibited positive ninhydrin reaction. Some kinds of amino acids confirmed as aspartic acid, alanine, valine, glutamic acid, lysine, proline, leucine were rich in the stimulatory peptide hydrolysate. Among them, glutamic acid was most abundant. Judging from bioautographic results, glutamic acid and phenylalanine were expected to exert an important role for the stimulation.

• Applied Biological Chemistry
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• v.31 no.4
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• pp.382-386
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• 1988

Extracellular protein produced by Bacillus sp. $T_2-3$ was characterized for its patterns of sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and sephadex G-100 filtration, spectrum of maximum absorption, composition of amino acid and solubility to solvents. The extracellular protein was composed of two kinds of protein which was little difference in molecular weight about 49,000. Maximum absorbance of the extracellular protein was showed at 230nm and main amino acids of the extracellular protein were aspartic acid, glutamic acid and alanine. Solubility of the extracellular protein was 55.8% in $H_2O$ and 28.4% in 0.4% NaOH.

• The Korean Journal of Food And Nutrition
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• v.13 no.3
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• pp.226-234
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• 2000

본 연구에서는 밤차로부터 용출한 차액의 단당류, 아미노산 및 카페인을 시판중인 현미녹차와 결명자차의 차액과 비교분석함을써 밤차의 기능성 건강음료로 활용하기 위한 기초자료를 규명하였으며 그 결과는 다음과 같다. 1. 현미녹차의 차액에는glucose와 galactose약 20:1 정도의 비율로 검출되었으며 용출시간이나 용출온도에 따른 당류의 변화는 적다. 2. 밤차의 차액에는 glucose, galactose, mannose등이 약 100:1:10의 비율로 존재하여 용출시간이나 용출온도에 의한 변화는 적다. 특히 mannoxe는 천연에서 유리상태로존재하기 어려운 희귀한 유리당이다. 3. 결명자차 차액에서는 당류를 확인할 수 없을 정도로 낮은 농도를 나타냈으며 결명자차의 amino산 함량은 현미녹착나 밤속껍질차의 아미노산 함량에 의해 1.6~1/7에 지나지 않았다.4. 현미녹차의 차액 중 아미노산은 glutamic acid, aspartic acid, serine, methionine, alanine 등의 순서로 검출되었으며, 용출온도와 용출시간에 비례하여 농도가 증가하였고, 아미노산의 용출은 대부분 첫회에 이루어지고 있다는 것을 알 수 있었다. 5. 밤차의 차액 중에 아미노산은 alanine, asparagine, aspartic acid, proline, valine 등의 순으로 많이 함유되어 있고, alanine, asparagine, proline등은 현미녹차에 비하여 함유량이 많으며 glutamic acid, serine, methionine, glutamine 등은 상대적으로 소량 함유되어 있었다. 용출온도와 용출시간에 비례하여 농도가 증가하는 경향을 나타냈으며 아미노산의 요출은 대부분 첫회에 이루어지고 있다는 것을 알수 있었다. 6. 현미녹차는 카페인을 126~162 mg/L 정도로 다량 함유하고 있으나 밤차나 결명자차는 함유하지 않았다.

• Journal of the Korean Ceramic Society
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• v.49 no.1
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• pp.72-77
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• 2012

In the preparation of a hydroxyapatite [HAp]/gelatin [GEL] nanocomposite, the GEL matrix in aqueous solution of $H_3PO_4$ was modified by the introduction of aspartic acid [Asp], asparagine [Asn], and glycine [Gly]. The addition of Asp, Asn and Gly greatly affected the slurry formation of HAp/GEL nanocomposite and the resulting dry body showed variations in toughness with the addition of the different amino acids. The introduction of Asn into HAp/GEL nanocomposite was effective for producing the organic-inorganic interaction between HAp and GEL, and caused the increase of toughness. The formation reaction of the modified HAP/GEL nanocomposites was investigated by using XRD and FT-IR. The organic-organic interaction between the GEL matrix and the additives of Asp, Asn and Gly was confirmed from FT-IR analysis, and the organic-inorganic interaction between HAp nanocrystallites and the modified GEL matrix was also discussed, using FT-IR spectra patterns. Nanocrystallites of HAp were covalently bound with the GEL macromolecules and differently influenced by the modification species of Asp, Asn, and Gly.