• Korean Journal of Ichthyology
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• v.28 no.4
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• pp.229-238
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• 2016

This study aims to investigate egg quality and amino acid composition of buoyant and non-buoyant eggs and evaluate egg quality of sevenband grouper, Epinephelus septemfasciatus. Amino acid analysis of eggs was conducted to investigate what elements were necessary for the survival and good quality of egg depending on farming condition and different diet. We analyzed amino acid from buoyant eggs and non-buoyant eggs, farming conditions (tank and sea cage), and different dietary conditions (formulated feed, formulated feed+raw fish-based moist pellets, and raw fish-based moist pellets). Egg quality was the best in a sea cage and when raw fish-based moist pellets (MP) were fed. In addition, egg quality with formulated and MP was better than that with formulated feed. As a result of amino acid analysis of eggs, buoyant eggs were containing more free amino acid than non-buoyant eggs. Also, eggs with MP were containing more free amino acid than those with formulated feed and MP. Eggs with mixed formulated feed and MP were containing more free amino acid than formulated feed. In conclusion, amino acid was helpful to improve egg quality, and egg quality can be controlled by farming conditions and feed.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.274-285
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• 2010

This study attempts to develop a mass production product standardized by the application of high pressure extraction cooking(HPEC) in order to suggest a desirable direction for the development of salt contained standardized chicken stock. In our experiment on chicken stock with varying its salt content, the total free amino acid content was highest in S3, which contained 0.3% of salt In addition, when the total content of free amino acid was divided into the contents of essential amino acid, palatable amino acid, and other types of amino acid, they showed the same distribution as the total content of free amino acid. In addition, the total content of palatable amino acid was highest among the specimens. In the results of investigating the palatability of chicken stock according to salt content, saltiness increased with the increase of the salt content, but no significant difference was observed in preference for saltiness. It is believed to have come from the difference in the sensory evaluators' preference for saltiness, and it shows that the salt content has an effect on sweet taste, delicate taste, fishy smell, and color. In particular, specimen 83, which contained 0.3% of salt, showed the highest content of palatable amino acid, and the highest level of delicate taste in sensory tests, suggesting the correlation between palatable amino acid and delicate taste.

• Korean Journal of Pharmacognosy
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• v.2 no.4
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• pp.173-175
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• 1971

By means of the two-dimensional thin-layer chromatography, free amino acid components of the leaves of $Perilla\;frutescens\;B_{RITTON}$ have been examined and twelve spots have been detected by the coloration with ninbydrin reagent. These were found to be aspartic acid, asparagine, alanine, phenylalanine, tryptophan, leucine, glutamic acid, proline, threonine, histidine, cystine, and glycine, tentatively.

• Korean Journal of Food Science and Technology
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• v.11 no.1
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• pp.26-31
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• 1979

Free amino acids and total free sugar of kimchi were identified. Free amino acids of kimchis were extracted by 80% ethanol and isolated by ion exchange chromatography. Identification and quantitative determination of individual free amino acids were performed by amino acid autoanalyzer. Free sugar of kimchis was extracted by aqueous ethanol and isolated by ion exchange chromatography. Quantitative determination of it was perfermed by spectrophotometer. The results are summarized as follows: 1. Lysine, histidine, arginine, tryptophan, aspartic acid, threonine, glutamic acid, proline, glycine, alanine, cysteine, valine, methionine, leucine, isoleucine, tyrosine and phenylalanine were found in all kimchis. 2. The change of free amino acid composition during fermentation of kimchis was not observed, but the amount of total free amino acids of fermented kimchi decreased as compared with those of raw kimchi. 3. In kimchi containing 10 ml of fermented anchovy solution/100 g of chinese cabbage, the amount of total free amino acids was more than that of fermented salt kimchi and the characteristic flavor of it was attributed to such amino acids as lysine, aspartic acid, glutamic acid, valine, methionine, isoleucine and leucine. 4. Large amount of free sugar in raw salt kimchi decreased during fermentation, but, after fermentation, significant difference of free sugar content between salt kimchi and kimchi containing fermented anchovy solution was not observed.

• Journal of Ginseng Research
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• v.5 no.2
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• pp.122-131
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• 1981

An aqueous extract s of fresh ginseng roots was heated at loot for 64 hrs. and the changes of color intensity, pH and the amount of free sugars and amino acids during the various intervals of the heating time were investigated. Color intensity and absorbance of the solution at 490nm were increased in proportion to the length of the heating time. Most of brown pigments produced during the treatment were water soluble, and pH 5.1 at initial stage of the solution, was slightly decreased at the final stages of the reaction. Sucrose, glucose and fructose were major free sugars in ginseng roots, and the amounts of sucrose was over 90 % of total free sugars. Sucrose. was largely decreased approximately 50%, by 64 hrs of the treatment, whereas sharp increase in the amount of glucose and fructose was observed during the reaction in the solution. The observed increase in reducing sugars, glucose and fructose was presumed due to hydrolysis of sucrose. Evidently, glucose and fructose were not important factor to control the browning reaction of the solution. Most of free amino acids and peptides except alanine and isoleucine especially arginine, serine and threonine, were sharply decreased up to 40 : 50% of the original concentration within 2 hrs. Accordingly, the content of free amino acids and peptides seems to be extremely important factor to control the browning reaction in ginseng. A free amino acid, presumed to be nor-leucine, was found in fresh ginseng root on the basis of re mention on liquid chromatography. Kinetic analysis of the browning reaction indicated a pseudo second order with respect to amino acid concentration at the initial stage.

• Korean Journal of Agricultural Science
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• v.9 no.2
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• pp.576-583
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• 1982

The variation of free amino acids during the tomato producing was studied using a tomato variety, Kagome 77. The concentration of free amino acids in fresh and heated pulp, and in puree and paste was analyzed by using automatic amino acid analyzer, Hitachi model KLA-5. 1. A significant difference in decomposition rate of glutamine and asparagine among amide group was recognized. For instance, the glutamine decomposed fast and no glutamine was found in the paste, while 56% of asparagine was found in the paste. 2. The diminishing quantity of glutamic acid among acid group was highest among all free amino acids. The quantity of aspartic acid was next to the glutamine. The percents of glutamic acid and aspartic acid left over were 38% and 24%, respectively. 3. Glycine, alanine, valine, isoleucine and leucine of neutral amino acids tended to be reduced a little during the heating, concentrating process. 4. No apparent variation was found for the lysine and histidine belonging to basic amino acids. while arginine increased a little. 5. Tyrosine, phenylalanine and tryptophane of aromatic group seemed to increase a little during the heating process. But the variations of them during the concentrating process were not recognized. 6. The methionine content, sulfur containing amino acid decreased a little throughout the process. But the decrease of ${\gamma}-amino$ butyric acid of non-protein was not apparently recognized. 7. The amino acid contents of fresh pulp were found as following order: glutamic acid>${\gamma}$-amino butyric acid>glutamine>aspartic acid>asparagine. The amino acid contents of paste were as glutamic acid>${\gamma}$-amino butyric acid>aspartic acid and aspargine. The percent distribution of aromatic and basic amino acids increased, even it was not great. 8. When amino acids were analyzed by Hitachi KLA-5, unknown peak which was never app eared in the fresh pulp before tryptophane was appeared when processed. The peak became greater when heated and concentrated. Later it was known that the peak was not due to lysinoalanine or ornithine.

• Journal of Nutrition and Health
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• v.11 no.3
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• pp.13-20
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• 1978

Changes of free amino acids, nucleotides and their related compounds as taste compounds during sun drying of ascidian Cynthia roretzi, were analyzed by amino acid autoanalyzer and high speed liquid chromatography. In fresh ascidian, the results showed that 5'-UMP $(12.1\;{\mu}mole/g)$ was dominant and the content of cytosine, 2', 3'-CMP, 2', 3'-GMP, hypoxanhtine, 5'-AMP,5'-IMP were 5.8, 3.4, 3.1, 2,3, 1.7 and $1.3\;{\mu}mole/g$ ondry base respectively. 5'-IMP, 2', 3'-CMP and 2', 3'-GMP tended to degrade slowly and 5'-AMP, cytosine and 5'-UMP were decreased rapidly while hypoxanthine were increased remarkably during the sun drying. In dried ascidian, the content of hypoxanthine was the highest, 7.2 mole/g on dry base, whereas that of 5'-AMP $(0.5\;{\mu}mole/g)$) and 5'-IMP $(0.9\;{\mu}mole/g)$ were lower. Glutamic acid, alanine and serine were dominant amino acid in the fresh extracts, having 22.4% (611.3mg%, on dry qase), 19.8% (540.5mg%) and 14.8% (402.8mg%) of the total amino acid content respectively. The content of tyrosine, histidine, lysine, methionine, isoleucine and valine were low, and proline, phenylalanine were detected in trace amount. The free amino acid were not changed in composition but the increase of total free amino acid was approximately 116.8mg% during sun drying. In sun dried ascidian, glutamic acid (691.0mg, on dry base), alanine (641.3mg%), serine (469.5mg%), threonine (234.8mg%) and glycine (206.3mg%) were dominant amino acid. It is believed that glutamic acid, serine, alanine, threonine, glycine and hypoxanthine play an important role as taste compounds in sun dried ascidian.

• Journal of the Korean Society of Food Science and Nutrition
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• v.3 no.1
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• pp.83-95
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• 1974

This experiment was initiated to determine the effective components of garlic during the growth stages and to regulate the contents artificially. The following results were obtained : 1. Alliin content was increased during its growth and showed drastic increase at maturing stage. 2. The kinds of free amino acids detected during growth stages were 15 for leaf growth, 14 for bulbing and 18 for maturing stage. The total content of free amino acids was high. est at maturing stage. 3. The optimum conditions for the maximum amounts of alliin and free amino acid determined by the binary interaction of Systematic Variations Method were 40% $NO_3^{-1}+60%\;SO_4^{-2}$, 62% $NO_3^{-1}+38%\;PO_4^{-3}$, 42% $K^{+1}+58%\;Ca^{+2}$ and 56% $K^{+1}+44%\;Mg^{+2}$ for alliin, and 72% $NO_3^{-1}+28%\;SO_4^{-2}$, 49% $NO_3^{-1}+51%\;SO_4^{-2}$, 45% $K^++55Ca^{+2}$ and 66% $K^{+1}+34%\;Mg^{+2}$ for free amino acid. 4. Ideal curve for alliin and free amino acid was attained by applying the binary interaction of Systematic Variations Method and it was possible to approach the optimum ionic proportion from the optimum contents on this curve.

• Food Science and Biotechnology
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• v.15 no.3
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• pp.351-356
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• 2006

In this study, we investigated the effect of adding a 1, 3, or 5% solution of germinated brown rice concentrate (GBRC) to fermented kimchi. During fermentation, the concentration of free amino acids and essential amino acids increased with increasing concentrations of GBRC. In particular, higher levels of free amino acids were associated with a sweet taste compared with controls. The ${\gamma}$-aminobutyric acid (GABA) content of kimchi containing the 5% GBRC solution was 3 times higher than that of controls. The total phenolic compound content (130 mg%) did not change significantly in the control group, but increased in 10 mg% increments as the GBRC concentration rose from 1 to 3 to 5%. 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity and superoxide radical scavenging activity also increased with the GBRC concentration, with maximum activity during the ripe stage with GBRC measured at 79 to 82% compared with controls (30 to 71 %). The nitrite scavenging activity was 10% higher with GBRC compared with controls and was highest when the pH was 1.2. These results showed that the addition of GBRC is effective in improving the function of kimchi.

• The Korean Journal of Zoology
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• v.33 no.2
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• pp.166-174
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• 1990

Gallena mellonella L. was parasitized by the pupal parasitoid, Brachymerica lasus Walker in the laboratory. Haemolymph total protein and carbohydrate concentrations from the hosts parasitized by B. lasus decreased within 1st day following parasitization. However, haemolymph total free amino adds, glycine, proline, arginine, isoleucine, phenylalanie, leucine, valine, glutamk acid, histidine, serine, and tyrosine increased and free amino acids decreased were threonine, aspartic acid, methionine, cysteine, alanine, and lysine.