• Korean Journal of Food Science and Technology
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• 제25권6호
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• pp.794-800
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• 1993

A lipid producing yeast was screened from leaves of Albabiscus and was identified as a Rhodotorula graminis SW 214. During the shakining incubation of 8 days at $25^{\circ}C$, the yeast produced extracellular lipids of 7.3g/l of the media. The relative concentration of carbon and nitrogen sources in the media influenced the extracellular lipid production greatly. When with nitrogen sources in the media were almost exhausted for growth of the yeast the sufficient carbon sources, the lipid production proceeded vigorously. Eight days of batch cultivation with 8% glucose, 2.5g/l of yeast extract, $KH_{2}PO_{4}(1g/l)\;MgSO_{4}\;(0.2g/l)$ and pH 6 gave maximum biomass and extracellular lipid production of 8.05g/l and 8.89g/l, respectively. The acid value, saponificatio value, the iodine value, ad the unsaponifiable matter of the extracellular lipids of Rhodotorula graminis SW 214 were 2.6, 534, 5.1 and 2.4, respectively. Lipid was constituted 75.2% triglyceride, 5.9% free fatty acid, 10.8% phospholipid, 4.9% esterified sterol and 3.3% free sterol. Major fatty acids found were 3-hydroxypentadecanoate, 3-hydroxyhexadecanate, trans-9-octadecanate, cis-9-hexadecanate (hydroxy palmitic), 15-methylhexadecanate (oleic), 18-methylno-nadecanate, octadecanate (stearic) and 3-hydroxytridecante.

• Journal of the Korean Society of Food Science and Nutrition
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• 제43권1호
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• pp.93-101
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• 2014

Asymmetric 1,2-distearoyl-3-oleoyl-rac-glycerol (SSO) triacylglycerol (TAG) is used as a cocoa butter replacer (CBR). In this study, it was produced by lipase-catalyzed interesterification of fully hydrogenated soybean oil (FHSBO) and oleic ethyl ester (OEE) in a batch type reactor at $75^{\circ}C$, 250 rpm. Different molar ratios (FHSBO : OEE=1:1, 1:2 and 1:3, w/w) and various reaction times (1, 2, 3, 4, and 5 hr) were also tested. The optimized condition for SSO was a FHSBO : OEE molar ratio of =1:1 at reaction times of 2, 3, 4, and 5 hr. Enzymatic synthesis generated SSO/SOS, as well as the other TAGs (e.g., PSO/POS, SOO/OSO, SSS), ethyl esters, monoacylglycerol (MAG), and diacylglycerol (DAG). After scale-up, fractionation by solvent (methanol and acetone) fractionation and column chromatography was applied. To reduce ethyl esters, high-melting TAGs (e.g., SSS), and SOO/OSO in reactants, solvent fractionation was applied. Using a silica gel column (sample : silica gel=2:1, wt%), MAG and DAG were removed at $25^{\circ}C$. The major fatty acid composition of the final products (with a high SSO/SOS content) was palmitic acid (C16:0, 10.9~12.9 area%), stearic acid (C18:0, 52.2~54.9 area%), and oleic acid (C18:1, 34.2~35.5 area%). In reversed-phase HPLC analysis, the major TAG species of the final product (FHSBO : OEE=1:1, 2 hr) were SSO/SOS (82.31 area%) and PSO/POS (14.51 area%). Based on the $[SS]^+$ : $[SO]^+$ ratio obtained by RP-HPLC/APCI-MS, the final product had a higher SSO (AAB type TAG) content than cocoa butter (CB). The solid fat index (SFI) of CB and the final product obtained were similar with a narrow melting point range around ~32 to $35^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• 제13권3호
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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.

• Korean Journal of Food Science and Technology
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• 제30권2호
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• pp.288-292
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• 1998

Thermooxidative stabilities of soybean oil, beef tallow and palm oil were studied during frying of steamed noodles. Steamed noodles were fried in $150^{\circ}C$ oils for 70 sec at the interval of 30 min. The frying oil was taken every 8 hrs for the analysis of peroxide value (PV) and free fatty acid (FFA) content, fatty acid composition, and tocopherol and tocotrienol content. A little change was shown in PV and FFA content in soybean oil during frying; on the other hand, rapid increase in beef tallow and palm oil was observed. Unsaturated fatty acid content was the highest in soybean oil, followed by palm oil and beef tallow. While fatty acid composition in soybean oil was not changed during frying, unsaturated fatty acid content decreased and saturated fatty acid increased in beef tallow and palm oil, which showed susceptibility to the oxidation. The ratio of linoleic acid to palmitic acid did not show difference with frying time in soybean oil: however, it decreased in other oils with a high correlation with frying time and higher decreasing rate in palm oil was observed. These suggested that soybean oil was the most stable to thermooxidation and the stability was followed by beef tallow and palm oil. Tocopherol was disappeared during frying and 87.5, 81.1, and 73.1% were remained in soybean oil after 8, 16 and 24 hour frying, respectively. Also the rate decreased in the order of ${\gamma}-,\;{\beta}-\;and\;{\alpha}-tocopherol$. However, 34.2 and 169.0 ppm tocopherol and tocotrienol which were present in control samples of beef tallow and palm oil were completely disappeared by 8 hr frying. Therefore, high thermooxidative stability of soybean oil resulted from higher residual amount of tocopherol during frying, and lower stability of palm oil than beef tallow was partly due to high degree of unsaturation.

• Journal of Animal Science and Technology
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• 제47권1호
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• pp.57-72
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• 2005

The present study was undertaken to investigate the effects of nutrient density diets and sex on carcass and pork quality characteristics in finishing pigs. A total of 96 pigs(58.04 $\pm$ 6.85 kg) were divided into 2 groups(gilts and barrows), each sex group was assigned to 3 nutrient density(high : 18.5%, middle : 16.0% and low: 14.0% CP, respectively) and raised up to 1l0kg live weight. Each treatment had four replicates with three or five pigs per replicate. The treatments comprised the feeding regimes of 1) the low density diet for 60 days, 2) the middle nutrient density diet for the 30 days followed by a low nutrient density diet for the remaining 30 days and 3) the high nutrient density diet for the 30 days followed by a middle nutrient density diet for the remaining 30 days. Pigs were conventionally slaughtered, and then chilled overnight. Carcass characteristics and grades were determined on those carcasses, and pork loin muscle was removed from each left side at 5th to 13th rib for quality evaluation were evaluated. There were no differences in the carcass weight between sex and nutrient density. Dressing percent of L-L(gilts) treatment was significantly higher than that of other treatments(P< 0.05). Barrows showed a thicker back fat thickness than gilts. There were no difference in intramuscular fat, subcutaneous fat and springiness between sex and nutrient density. Intermuscular fat of barrows groups was significantly higher than the gilts groups(P < 0.05). In the meat quality characteristics, there were no difference in general composition, meat and fat color between sex and nutrient density. pH of L-L(gilts) treatment was significantly higher than that of other treatments(P < 0.05). Cooking loss and shear force value of H-M(barrows) treatment were significantly higher than those of other treatments(P< 0.05). Purge loss of barrows groups was significantly higher than the gilts groups(P < 0.05). Myoglobin content of H-M treatment was significantly lower than L-L and M-L treatments(P< 0.05). Texture of H-M treatment was higher than L-L and M-L treatments. The content of myristic, palmitic, palmitoleic and oleic acid were significantly higher in the barrows groups(P< 0.05). However, stearic, linoleic and arachidonic acid were significantly higher in the gilts(P < 0.05). Amino acid content of L-L treatment was significantly higher than M-L and H-M treatments(P < 0.05). In conclusion, carcass and pork quality characteristics were affected by sex and nutrient density.

• Journal of Animal Science and Technology
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• 제44권6호
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• pp.739-746
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• 2002

We investigated the effect of fig fermented product(FFP) supplementation on growth performance, serum profile, carcass performance, meat performance and meat quality in 10 bulls of Korean cattle. Concentrates diet was supplemented with substrate fermented from fig fruit and leaves at 10% of the diet. The feed intake of FFP were slightly higher than the control, but the final weight showed no sifnificant difference between the two. Daily weight gain and feed intake were increased in FFP. The serum profile had no significant difference in the treatment. In carcass performance, the meat quantity grade of the treatment had no significant difference, but in meat quality grade the marbling score of FFP was significantly(P<0.05) increased therefore it showed a positive effect on meat quality grade. Also there was no significant(P<0.05) difference of meat cut performance in the treatment. Due to the proximate characteristics of longissimuss muscles the crude fat content of the FFP was significantly(P<0.05) increased. There was no significant difference(P<0.05) in physical characteristics ; pH level, meat color and heat loss of the treatment, but the shear force value and the cholesterol content of FFP significantly(P<0.05) decreased. Crude fat was increased(P<0.05) and cooking loss, shear force and cholesterol concentration were decreased. In fatty acids composition of the FFP, the linoleic acid from the longissimus increased significantly(P<0.05). In subcutaneous fat of longissimus of the FFP, C16:0(palmitic acid) significantly(P<0.05) decreased, but C18:1 significantly (P<0.05) increased. Therefore in FFP, the concentration of saturated fatty acid significantly decreased (P<0.05), but on the other hand the concentration of unsaturated fatty acids significantly (P<0.05) increased. In sensory evaluation of the FFP, the evaluation of odor increased slightly in a positive manner, also the appearance and the taste increased significantly(P<0.05). In conclusion when annexing additional fig fermented product to Hanwoo bulls, the carcass grade improves and the livestock production increases. Also the shear force, lower cholesterol, improved appearance and taste will open the doors to high quality meat production.

• Proceedings of the Korean Aquaculture Society Conference
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• 한국양식학회 2003년도 추계학술발표대회 논문요약집
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• pp.143-144
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• 2003

봄철 해역에 따른 부착미세조류의 영양성분 변화를 알아보기 위하여 본 실험을 수행하였다. 실험은 울진, 부안, 완도, 부산 지역에서 봄철인 2~4월 동안 실시되었으며 실험간의 오차를 줄이기 위해 실험 시작일의 차이는 최대 10일 이내로 하였다. 배양을 위한 실험해역의 기초 조사로 배양지역 연안해수의 수온, 염분, pH, 총질소, 총인, Chlorophyll-a의 측정을 하였고 각 지역의 부착미세조류를 수확하여 영양분석을 하였다. 실험에 사용된 파판은 전복 종묘생산에 이용되는 규조배양용 파판과 틀을 이용하였고 실험기간은 총 8주 동안 실시하였다. 2주마다 파판을 수거한 뒤 부착된 미세조류를 부드러운 솔로 분리하여 원심 분리한 후 지방산과 아미노산의 측정을 하였다. 또 각 시료의 일정량을 Sedwick-rafter counting chamber를 이용하여 검경ㆍ계수한 후 이를 단위면적당 개체수(cells/$\textrm{cm}^2$)로 환산하여 biomass를 구하였다. 봄철 지역간의 수온의 범위는 13.9~16.6$^{\circ}C$를 보였으며 울진이 가장 높고 부안지역이 가장 낮았다. 염분은 부안지역의 염분이 평균 2$\textperthousand$ 이상 낮았으며 그 외의 지역은 큰 차이가 없었다. pH는 7.77~8.21의 범위를 보이고 있었으며 질산염 농토는 부산이 0.265mg/$\ell$로 최대값을 보였고 울진이 0.032mg/$\ell$로 제일 낮았다. 인산염 농도는 완도지역이 0.018mg/$\ell$로 최대치를 보였고 부안은 검출되지 않았다. Chlorophyll-a의 농도는 울진지역이 0.66mg/$\ell$으로 제일 낮았으며 부산이 2.69mg/$\ell$, 부안지역이 2.27mg/$\ell$ 로 높은 값을 보였다. 봄철 지역에 따른 부착미세조류의 아미노산 분석결과는 울진이 실험지역 중 제일 높은 총 아미노산과 필수아미노산의 함량을 나타냈으며 각 지역별로 울진은 4주에 20.3%, 부안은 8주째 8.1%, 완도는 8주째 4.7%, 부산은 6주째 10.4%로 서로다른 시기에 높은 아미노산의 함량을 나타냈다. 실험지역 부착미세조류의 지방산 결과를 보면 전 실험기간동안 지방산 중 대부분은 $C_{18}$이하의 포화 또는 불포화 지방산이 주를 이루고 있었으며 palmitic acid( $C_{16:0}$)와 palmitoleic acid( $C_{16:0}$)의 양이 전체 지방산 함량중 37.47~75.94%로 대부분을 차지하고 있었다. 그리고 n-3HUFA(high unsaturated fat쇼 acids)인 EPA는 부안지역이 2주째 20.85%로 전체 지역중 함량이 제일 높았고, 울진은 실험기간중 6주가 14.76%로 제일 높은 함량을 보였다. 완도는 6주에만 10.97%의 함량을 보였으며 부산지역의 시료에서는 EPA의 검출이 없었다. 봄철 각지역에 설치된 파판에서의 부착미세조류 출현량을 보면 2주째의 부착미세조류량은 부안이 8.3$\times$$10^3$ cells/$\textrm{cm}^2$로 가장 높았고 부산이 0.6$\times$$10^3$ cells/$\textrm{cm}^2$로 가장 낮았다. 울진의 경우 0.7$\times$$10^3$ cells/$\textrm{cm}^2$로 부산과 비슷하게 낮은 출현량을 보였고 완도는 2.4$\times$$10^3$ cells/$\textrm{cm}^2$였다. 4주째의 출현량은 울진지역이 471.1$\times$$10^3$ cells/$\textrm{cm}^2$로 가장 높았으며 부안, 완도, 부산 순으로 출현량이 낮았고 특히 부산은 1.2$\times$$10^3$ cells/$\textrm{cm}^2$로 가장 낮았다. 6주째의 출현량은 울진 지역이 368.6$\times$$10^3$ cells/$\textrm{cm}^2$로 가장 높았으며 부안 89.8$\times$$10^3$ cells/$\textrm{cm}^2$, 완도 25.1$\times$$10^3$ cells/$\textrm{cm}^2$, 부산 5.9$\times$$10^3$ cells/$\textrm{cm}^2$ 순이었다. 8주째의 경우에도 울진, 부안, 완도, 부산이 각각 255.8$\times$$10^3$ cells/$\textrm{cm}^2$, 157.8$\times$$10^3$ cells/$\textrm{cm}^2$, 44.3$\times$$10^3$ cells/$\textrm{cm}^2$, 1.1$\times$$10^3$ cells/$\textrm{cm}^2$로 4주, 6주의 경우와 같은 경향을 보였다.보였다.

• Journal of the Korean Society of Food Science and Nutrition
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• 제31권5호
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• pp.885-892
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• 2002

The purpose of this research was to prove the excellency of unpolished (brown) rice with respect to nutritional composition and to compare chemical composition among six varieties of rice. Some nutritional composition in the Polished (well -milled) rice and unpolished (brown) rice of the six typical Korean varieties (Chucheong, Hwasung, Odae, Ilmi, Dongjin, Ilpum) were determined. Most of nutrients in the brown rice were much greater than those in the milled rice and there was significant difference among rice varieties in some chemical compositions. The major minerals of milled rices were Ca, 6～15 mg%;P, 91～125mg%;Fe, 0.3～1.2mg%; Na, 10～14mg%;K, 106～205 mg%; Zn, 1.0～1.8mg%; and Mg, 32～58 mg%. The mineral contents of brown rices wre Ca, 4～11mg%;P, 92～286mg%;Fe, 1.3～1.9mg%;Na, 12～15mg%;K, 243～320mg%;Zn, 1.5～2.3mg%;Mg, 112～140mg%. Major fatty acids in six rice varieties were linoleic acid, oleic acid and palmitic acid, which comprised of about 93% of total fatty acid. Amino acid analysis showed that aspartic acid, glutamic acid, arginine and leucine were major amino acids, whereas histidine, threonine and tryptophan were minor ones of rice. Most ammo acid contents was higher in Ilmi than the other varieties. The contents of vitamin in brown rices were considerably higher than those in well-milled rice. There was not significant difference in total dietary fiber among rice varieties : 1.1～1.2% for milled rice,3.2～3.5% for brown rice.

• Journal of Sericultural and Entomological Science
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• 제53권2호
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• pp.135-142
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• 2015

The American cockroaches, Periplaneta americana L. was the most important worldwide pest species. It has been an public health problems. We were determinated life cycle and extraction of crude extracts by chemical reagents from cockraches (P. americana L.). The extracted crude solution has been antibacterial activity to gram negative bacteria (Pseudomonas aeruginosa, $6.44{\pm}1.03mm$), gram positive bacteria (Bacillus subtilis, $1.88{\pm}0.40mm$), and fungus (Candida albicans, $5.61{\pm}0.57mm$) using radial diffusion assay. We were analysed of up-regulation of Glutathione-S-transferases (GSTs) stimulation, indicating that antioxidantial protein from various classes are simultaneously expressed in a single insect upon infection or injury. The gene from Periplaneta americana L. were cloned, analysed sequence, and measured protein expression by Real Time PCR (Polymerase Chain Reaction).

• Korean Journal of Food Science and Technology
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• 제33권4호
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• pp.437-443
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• 2001

Gastrodia elata blume (GEB) is considered to be a useful herbal medicine in oriental countries for the treatment of headache, migraine, dizziness, childhood convulsion, epilepsy, rheumatism, hypertension, neuralgia and neurological disorders. This study was carried out to investigate the quality of bread added with the powder of GEB. The possibility of GEB wheat flour mixture as bread was studied by adding 0%, 0.5%, 1.0%, 1.5%, 2.0% of GEB powder to wheat flour. In Farinograph data, the dough stability decreased with the increase of GEB powder. Granular size of starches ranged from $36\;{\mu}m\;to\;60{\mu}m$, and the shape of them showed a long oval figure. Amylograph showed that the increase in the ratio of GEB on the doughs slightly elevated in the maximum viscosity. The loaf volume of 0.5% powder increased by 10.2% but that of 2.0% decreased by 16.8%. The moisture content was 43.57% in the control but it increased as the powder addition. The colors of crust and crumb were not significantly different among L, b and ${\Delta}E$, but 'a' value in crumb was increased as the powder addition. The addition of the powder had no significant effect on bread texture. In sensory evaluation, the moistness increased as the increase of the powder addition. The control bread was most excellent, and the bread made by mixing additives were better than just 0.5% GEB-wheat flour in terms of quality.