• The Korean Journal of Food And Nutrition
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• v.12 no.6
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• pp.575-581
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• 1999

In result of chemical properties of bamboo shoots and changes of chemical components of salted bamboo shoots during 120 days salting, the contents of moisture crude fat tannin and ascorbic acid were decreased but those of crude protein curde ash and salt concentration were increased. The main free amino acids of bamboo shoots were serine arginine alanine leucine and tyrosine. The content of total free amino acid was rapidly decreased in 80days-past of salting and after that slowly decresed. Wang bamboo shoots was the highest as 1060.18mg/100g in content of total free amino acid. The main mineral elements were K, P, Na and Mg. The contents of Fe and K were the hihest among them. The contents of P, Fe, Zn. Mn. Ge and Cu were decreased but K, Mg, Na and Ca were increased during salting. When fresh bamboo shoots were compared with salted bamboo shoots fresh bamboo shoots contained the contents of moisture crude protein crude fat tannin and ascorbic acid more than salted bamboo shoots did but the less the contents of ash fiber and salt concentration.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.85-90
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• 2002

The changes in taste components of kanjang made with barley bran during fermentation time were examined. The pH was gradually decreased and total nitrogen content reached to 0.7% at 90 days fermentation. Five kinds of free sugars, three kinds of volatile organic acid, and eight kinds of non-volatile organic acid were detected. Lactic acid known as abundant component in kanjang was not detected in kanjang made with barley bran. The content of free amino acid was $422.9{\sim}803.6\;mg%$. Glutamic acid was most abundant component among the amino acids, followed by proline and phenylalanine. Essential amino acid content was revealed $34.3{\sim}37.3%$. Based on result of sensory evaluation, it was most comfortable to eat sample of fermentation $45{\sim}60$ days.

• Journal of Environmental Science International
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• v.28 no.4
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• pp.403-412
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• 2019

Studies on the physicochemical properties of physiological activity substance in turmeric (Curcuma longa L.) were analyzed for the use as an functional food materialization. The proximate compositions in the vacuum freeze dried turmeric were carbohydrate 72.90%, moisture 5.74%, crude protein 10.02%, crude fat 4.67%, and crude ash 6.69%, respectively. The mineral contents of turmeric were calcium (Ca) $2,294.77mg\;kg^{-1}$, potassium (K) $28,780.54mg\;kg^{-1}$, magnesium (Mg) $2,826.90mg\;kg^{-1}$, sodium (Na) $1,826.58mg\;kg^{-1}$, iron (Fe) $190.94mg\;kg^{-1}$, and manganese (Mn) $620.16mg\;kg^{-1}$. The vitamin contents of turmeric were pantothenic acid 1.040 mg/100 g, riboflavin 0.166 mg/100 g, thiamin 0.148 mg/100 g, pyridoxine 0.010 mg/100 g, and calciferol 0.008 mg/100 g, respectively. Total amino acid contents in protein of turmeric were 7.66 g%, and major amino acids were aspartic acid 1.45 g%, glutamic acid 1.07 g%, leucine 0.71 g%, phenylalanine 0.47 g%, and arginine 0.46 g%, respectively. The amount of free amino acids of turmeric were 225.81 mg%, and major free amino acids were asparagine, aspartic acid, glutamic acid, serine, and alanine. Especially, in the case of asparagine, it was highest. The compositions of fatty acid were saturated fatty acid 45.09%, monoenes 8.62%, and polyenes 46.30%.

• Korean journal of food and cookery science
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• v.19 no.1
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• pp.1-10
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• 2003

All optional ingredient, Jasoja(Perillae semen) was adopted to improve Dongchimi in qualify during fermentation. Free sugar, free amino acid, non-volatile organic acid and volatile compounds were determined during fermentation at 10$^{\circ}C$ for 45 days. Free sugar content was slightly higher in 0.5%-Jasoja-treated samples than that of control. The contents of free amino acids in control Dongchimi (without jasoja) increased slowly during fermentation while those in 0.5 %-treated samples began to decrease after reaching their maximum value on the day 11 when Dongchimi became most acceptable. There were 6 non-volatile organic acids, such as lactic, fumaric, succinic, malic, tartaric, and citric acid. Among these, only lactic and succinic acid increased consistently with fermentation while others decreased. Volatile components in Dongchimi were mostly identified as sulfur-containing compounds by gas chromatography. Their numbers and % peak areas in the gas chromatogram decreased slightly with the increase in organic acids and alcohols during fermentation period. On the other hand, Dongchimi prepared with Jasoja maintained its contents of total acids as well as the level of sulfur-containing compounds.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.649-653
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• 1996

This study was carried out to quantitate the proximate composition of free sugars, amino acids, fatty acids, and minerals contents in Jehotang. The analysis of overall chemical components of Jehotang indicates that it contains 22.40% of moisture, 1.31% of crude protein, 1.24% of crude fat, 0.80% of ash and 74.25% of carbohyderate. The pH of the Jehotang was 3.2. The sugar content was relatively high. Among the identified extractable free sugars were 15.3% of fructose, 13.6% of glucose, 0.42% of sucrose, 1.18% of maltose, and a trace of isomaltose. No raffinose, maltotriose and molezitose were detected. In amino acid composition of the Jehotang, leucine was the highest with the content of 9.6mg, followed by arginine, valine, and phenylalanine. The ratio of essential/total amino acid was 40.4%. Fatty acid content, which occupies 1.24%, can be classified into 4 kinds. Major ones, in order of quantity, are oleic acid(52.7%), linoleic acid(28.5%), palmitic acid(14.6%) and stearic acid(4.2%). Among the minerals, the amount of K was the highest with the level of 2430.5ppm, followed by Ca, Na, P, Mg, Fe, Mn, Zn and Cu.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.1
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• pp.51-54
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• 2000

The aim of this study was to collect fundamental data of taurine contained in the waste water from squid processing. The concentration of taurine and free amino acid was measured during each steps of squid processing as well as from waste of skinned and cooked squid, respectively. As a result, proline concentration reached to $800{\~}997\;mg/100\;g$ and taurine concentration reached to $730{\~}820 mg/100 g$. Comparing with raw squid, $60{\%}$ loss of free amino acid and Bleat reduction of taurine was detected in cooked squid. The concentration of free amino acid in waste water from skinned and cooked squid was $639.1 mg/100 ml, 470.7 mg/100 ml$, respectively. Among those free amino acids, taurine composed of $144.9 mg/100 ml and 117.3 mg/100 ml$ in-waste water from skinned and cooked squid, respectively, and these values were about $30{\%}$ of total free amino acids. Other major amino acids were isoleucine, alanine, fosine, leucine, glycine and. glutamate.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.12
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• pp.1779-1784
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• 2008

Seasonal changes in the concentration of free amino acids were determined monthly in plasma from the jugular blood of 50 thoroughbred racehorses that compete during the night between June and September and during the day between October and January. The concentration of most free amino acids remained relatively constant between June and January. However, those of glutamic acid, alanine, isoleucine and lysine tended to decrease and that of arginine (Arg) significantly decreased between July and September. The concentration of methionine (Met) gradually increased between June and September and significantly decreased thereafter. The concentration of 3-methylhistidine (3-MH) significantly increased between July and September and decreased thereafter. There were significant correlation between 3-MH and Arg. In conclusion, this study provided evidence of significant seasonal change in plasma 3-MH, Arg and Met of racehorses, and this was considered to relate to an environmental effect. Moreover, our study is the first to show 3-MH in plasma of racehorses affected by environmental change.

• Journal of the Korean Society of Food Culture
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• v.31 no.6
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• pp.643-651
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• 2016

This study was investigated the difference in the quality characteristics of the fermented soybean roasted with different conditions for making chungyukjang. Roasted condition of soybean was decided by pre-test, which was on $140^{\circ}C$ for 21 min, $180^{\circ}C$ 9.5 min, and $220^{\circ}C$ 6 min. Fermented soybean with different roasted condition and conventionally made cheonggukjang were measured for proximate composition, color, pH, amino nitrogen, ammonia nitrogen, free sugar and amino acids. The lightness and yellowness of soybean fermented by conventional method was higher than those of the fermented soybean with roasted soybean. The contents of free sugar of fermented soybean roasted on $220^{\circ}C$ for 6 min (FS220) was the highest among the group and followed by fermented soybean roasted on $180^{\circ}C$ for 9.5 min (FS180), $140^{\circ}C$ 21 min (FS140) and conventional cheonggukjang (FS0). The contents of total free amino acid was highest on fermented soybean roasted on $140^{\circ}C$ for 21 min (FS140) and followed by fermented soybean roasted on $180^{\circ}C$ for 9.5 min (FS180), $220^{\circ}C$ 6 min (FS220) and conventional cheonggukjang (FS0).

• The Korean Journal of Food And Nutrition
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• v.7 no.4
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• pp.253-258
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• 1994

This thesis is to analyze the ingredients of five-fruit tea depending on extraction time as a basic experiment for quality improvement and industrialization of traditional Korean beverage. According to extraction time, the acidity of the tea is 2.4% at 30 minutes, 2.3% at 50 minutes and 1.7% at 70 minutes, and soluble solid is 0.22 g, 0.31 g and 0.41 g. The pH of five-fruit tea, which is 4.70, 4.85 and 4.98 at each time, and total sugar is 54.01 m9, 108.82 m9 and 142.92 mg as extraction time increases. The total amount of free sugars is 1.14 mg, 1.36 mg and 2.17 mg, and glucose, surcose and fructose which are 98.2%, 92.6% and 92.6% of the whole percentage occupy the most part of free sugars. The total free amino acids content increases to 84.94 mg, 99.67 mg and 120.40 mg. The five kinds of amino acids like serine, glutamic acid, threonine, proline and alanine amount to 94.5%, 93.6% and 94.7% at all. she variation in the percentage of free amino acids content in accordance with extraction time is as follows : threonine, extracted for 50 minutes, is reduced considerably and glutamic acid decreases gradually as extraction time increases. When proline is extracted for 50 minutes, it's rate of increase Is most high.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.3
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• pp.406-409
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• 2002

The effect of refeeding with various single essential amino acids on the recovery of plasma insulin-like growth factor-I (IGF-I) concentration in fasted young chickens was examined. Young chickens (29 days of age) were divided into 15 experimental groups. Chickens in one group were fed on the commercial diet ad libitum for 4 days. The remaining 56 chickens in 14 experimental groups were fasted. After 2 days of fasting, 52 chicks in 13 fasted groups were refed with one of the following experimental diets for 2 days. Eleven experimental diets were protein-free diets supplemented with one of 11 essential amino acids (Arg, Gly, His, Ileu, Leu, Met, Phe, Lys, Thr, Trp, Val). The remaining 2 experimental diets were a protein-free diet containing 11 essential amino acids and a protein-free diet not supplemented with amino acids. Birds in the remaining fasted group continued to be fasted for 2 days. Fasting for 2 days markedly reduced plasma IGF-I concentration. When fasted chickens were refed the protein-free diet containing either Gly alone or all essential amino acids, plasma IGF-I concentration was recovered to the level similar to that of fed chickens. Protein-free diet alone, however, failed to restore the reduced IGF-I concentration in plasma. Body weight loss modulated by feeding with protein-free diets supplemented with various single essential amino acids was associated with changes in plasma IGF-I concentrations. We concluded that body weight loss by feeding with a protein-free diet was lower than that of fasted chickens and that body weight loss associated with the decrease in plasma IGF-I concentration was modulated by feeding with protein-free diets containing various single essential amino acids.