• Applied Biological Chemistry
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• v.29 no.2
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• pp.227-236
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• 1986

Three types of Kochujang(soybean-red pepper paste) were prepared with glutinous rice flour (group A), glutinous rice grain (group B) or the mixture of flour and grain (group C) to investigate some chemical composition, enzyme activities and the texture during aging period. 'There were no remarkable differences in the contents of moisture, crude protein, crude fat, minerals and alcohols, titrable acidity and pH among the tested groups. Amino nitrogen content, acidic protease and saccharogenic amylase activities were measured to be higher values for group A whereas reducing sugar content higher values for group B. All tested groups contained Ca, Cu, K, Mn, Mg, P and Fe, particularly higher amount of K but a trace of Cu, Mn and Fe. All tested groups showed higher content of aspartic acid, glutamic acid, cystine, proline and lower content of histidine and valine 60 days after the preparation. The total free amino acid content was 16.49 mg/g for group A, 13.68 mg/g for group B and 15.84 mg/g for group C. The measurement of texture showed high values of hardness and adhesiveness with group A immediately after the preparation and with group B at the end of aging. Cohesiveness and springiness were high with group A while low with group B throughout aging period.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.2
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• pp.111-119
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• 1993

The nitrogenous compounds and minerals in the raw and cooked meat of cockle shell were analyzed, and compared with those of cooked meat extracts. In abundant free amino acids, the content of glutamic acid was $129mg\%$ in raw meet, $105mg\%$ in cooked meat, $28mg\%$ in cooked meet extracts, aspartic acid, glycine, arginine, lysine, leucine, and alanine in order. The major components were lysine, arginine and leucine, and the minor components of essential amino acids were proline, tyrosine, serine and cystine. Some of ATP, ADP, AMP, inosine and hypoxanthine were identified in raw and cooked meat, but IMP and inosine were not detected in cooked meat extracts. A slight drop in content of ATP was showed in cooked meat and those had a higher content in inosine and hypoxanthine compared with raw meat. TMA, TMAO and betaine were also checked in all meat products and TMA slightly increased during cooking. Minerals in cooked cockle shell products were phosphorous, potassium, calcium and zinc. The content of phosphorous showed the highest value($16mg\%$ in raw, $185mg\%$ in cooked meat, and $25mg\%$ in extracts).

• Korean Journal of Poultry Science
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• v.34 no.2
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• pp.119-128
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• 2007

The effects of microbial phytase on laying performance, egg quality, and ileal digestibility of nutrients and amino acids were examined at three levels of phytase (0, 300, 600 unit/kg) in 55-wk-old White Leghorn for 4 weeks. Egg productivity tended to increase with supplemental phytase compared to that of control. Daily feed intake of hens fed phytase also increased. Egg shell thickness was not significantly different among the treatments. Haugh unit and yolk color were not statistically different. However, egg shell breaking strength was high at phytase treatment. Excretion and absorption of nitrogen were no difference among all treatments, but those of phosphorus was higher in the phytase treatment than control. The digestibility was high at crude fiber, crude ash, calcium and phosphorus in nutrients, at lysine, methionine and phenylalanine in essential amino acids, and alanine, cystine, glutamic acid, glycine and tyrosine in non-essential amino acids. In conclusion, supplemental microbial phytase in laying hens diet may help to improve egg production and to decrease P of feces. But, further studies were needed to investigate on the digestibility.

• Korean Journal of Food Science and Technology
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• v.40 no.5
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• pp.586-592
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• 2008

In this study, the nutritional components and functional activities of Sasa borealis leaf tea were evaluated. The proximate compositions were as follows; moisture 5.68%, crude protein 16.38%, crude fat 4.68%, nitrogen free extracts 32.37%, crude fiber 32.36%, and ash 8.53%, respectively. The mineral elements were as follows: K 2,133.83, Ca 1,144.09 and P 543.00 mg%, respectively. The amino acid contents of the Sasa borealis leaf tea were very rich in proline (1,275.26 mg/100 g) and deficient in cystine (71.49 mg/100 g). The major fatty acid components were linoleic acid (50.52%), palmitic acid (18.52%), and oleic acid (14.16%). Finally, based on our sensory evaluations, the $80^{\circ}C$ extracted Sasa borealis leaf tea evidenced the best overall quality. The contents of total phenol and total flavonoids of the 80% methanol and hot water extracts were 15.09, 7.69 mg/g and 12.03, 6.12 mg/g, respectively. The DPPH and $ABTS^+$ radical scavenging activities of the 80% methanol extract from Sasa borealis leaf tea were 86.87% and 83.85% at a concentration of 1.25 mg/mL. The 80% methanol and hot water extracts evidenced reducing power and inhibitory effects against acetylcholinesterase in a dose-dependent manner.

• Food Science and Preservation
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• v.12 no.1
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• pp.95-100
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• 2005

To enhance the utilization of green garlic as food materials, the nutritional and microbiological properties of green garlic powder and bread were investigated. Proximate compositions of green garlic powder were as follows; moisture $6.99\%$, crude protein $7.62\%$, crude lipid $1.84\%$, crude ash $6.60\%$, crude fiber $9.88\%$ and carbohydrate $76.95\%$. Free sugars were composed of glucose, glucose and sucrose. The major minerals of green garlic powder were k(1,140 mg/100 g), Ca(679.05 mg/100 g), P(342.09 mg/100 g) and Na(130.42 mg/100 g). In the total and free amino acid analysis, the major amino acids were methionine, cystine, proline and glutamic acid. When various amount of freeze dried green garlic powder were added in bread, bread with $0.5\%$ green garlic powder had lower level of total bacterial count compared with the control group at ambient temperature$(30{\pm}1^{\circ}C)$. Result of sensory evaluation showed that the preference scores decreased as the green garlic powder content increased. Through the result of these experiment we can conclude that the highest quality of green garlic powder content is no more than $0.5\%$ in making bread added with green garlic powder.

• Food Science and Preservation
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• v.19 no.2
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• pp.263-270
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• 2012

The chemical components and anti-oxidant activities of black currant were investigated. The pH, soluble solid and total acidity values were 3.36, 15.11 $^{\circ}Brix$, and 1.65%, respectively. The Hunter L, a, and b values were 18.20, 5.13, and 1.08, respectively. The proximate compositions were as follows; moisture, 77.64%; nitrogen free extract, 17.41%; crude fiber, 3.08%; crude protein, 1.28%; crude ash, 0.31%; and crude lipid, 0.28%, respectively. The mineral elements were K (177.36 mg/100 g), P (54.74 mg/100 g), and Ca (26.45 mg/100 g). The free sugar components were glucose (7.71%) and fructose (5.88%). The amino acid contents of the black currant were very rich in glutamic acid (105.73 mg/100 g) and deficient in cystine (5.29 mg/100 g). The ascorbic acid and total phenolic contents were 112.19 mg/100 g and 34.48 mg GAE/g, respectively. The ABTS and DPPH radical scavenging activity levels were 99.48% and 89.03% at the 10 and 1.25 mg/mL concentrations. The reducing power and FRAP of the black currant were dose-dependent. Thus, black currant can be an effective source of functional food substances, i.e., natural anti-oxidants.

• The Korean Journal of Mycology
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• v.10 no.4
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• pp.187-192
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• 1982

The effects of amino acids on mycerial growth and sporulation of the decreased and increased pathogenicity variants of potato dry rot Fusarium roseum ‘Sambucinum' were as following. The increased pathogenicity variants Ic52 and Ic116 showed the trend of greater mycerial growth, marking up to 67mg on leucine, than the decreased pathogenicity variants Dc14 and Dc91, and produced markedly low conidia below $25{\times}10^{4}/ml$ or no sporulation. On methionine all the variants and the wild type showed the lowest growth recording 14mg to 20mg with no sporulation. Cystine similarly as glysine supported the poor growth 30mg to 19mg of the variants Dc14 and Dc91, respectively, and did not support the sporulation. The former amino acid like asparagine supported the growth of the variants Ic52 and Ic1l6 marking 47mg and 36mg, respectively. On all the eleven amino acids the variant Dc14 showed the trend of more mycerial growth and sporulation than the variant Dc91 which marked the exceptionally high sporulation $195{\times}10^{4}/ml$ on glutamic acid.

• 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.39 no.3
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• pp.421-427
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• 2010

This study was conducted to compare and analyze the active and general components between mulberry leaf tea (MLT) and fermented mulberry leaf tea (FMLT). Among the general ingredients, the crude lipids of FMLT contained higher than that of MLT, while the level of carbohydrates was higher in the MLT. Although free sugar of FMLT was a lower concentration than MLT, the value of maltose was higher in the MLT. In FMLT, maltose was not analyzed but small amount of lactose was analyzed. In addition, the level of total free amino acid of MLT was higher than that of FMLT. The level of glutamic acid was highest in MLT, while that of cystine was highest in FMLT. The value of $\gamma$-aminobutyric acid (GABA) was greater in the derivatives of amino acids, and the content was similar for both MLT and FMLT. FMLT also contained a lower level of unsaturated fatty acids than MLT. In addition, the content of total mineral was higher in FMLT, and the level of K was the highest and similar in both teas.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.3
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• pp.285-290
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• 1984

Changes of free amino acids, nucleotides and their related compounds during the fermentation of yellow corvina entrails, Pseudosciaena manchurica, were analyzed. In fresh extract, alanine, glutamic acid, serine, lysine and leucine were dominant amino acids, and content of arginine, aspartic acid, cystine and tyrosine were low. The free amino acids analyzed in this experiment were not changed in composition but changed in amounts during the fermentation of yellow corvina entrails. Alanine, glutamic acid, lysine and leucine were abundant in both fresh sample and fermented products. Content of ATP, ADP, AMP and IMP decreased while hypoxanthine increased during the fermentation of yellow corbina entrails. The total free amino acid nitrogen at 30 day fermentation was 71% of its extract nitrogen. It is believed that such amino acids as glutamic acid, alanine, lysine, valine, leucine, nucleotides and their related compounds as hypoxanthine play an important role as taste compounds in fermented yellow corvina entrails.