• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.497-503
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• 1996

In order to obtain basic data for the preparation of rice flour, chemical properties of grain layers were compared using Chucheongbyeo and Samgangbyeo, which are Japonica and Tongil type rice, respectively. The amylose contents of L6(center) layer in two different type of rice were the highest among 6 layers of rice grain tested. Reduction in amylose content was observed as the layer reached the surface, resulting in the lowest amylose content in the L0 layer. Amylose contents of L6 layer of Chucheongbyeo and Sangangbyeo were 3 and 2.2 times higher than those of L1 layer, respectively. Crude protein content of the L2 layer was the highest among 6 layers of rice grain tested and 2.2~2.5 times higher than that of whole milled rice. Crude fat content of grain layer was reduced as reaching the center layer. The crude fat contents of L6 layer of grain were 0.21% and 0.25% in Chucheongbyeo and Samgangbyeo, respectively. Most of free and bound lipids in L0 layer of two different rices were 69 : 31 and 79.5 : 20.5, respectively. Bound lipid content of grain layers increased as reaching the center layer. Major fatty acids in free lipids of both cultivars were linoleic acid, oleic acid, and palmitic acid. Linoleic acid content was higher than oleic acid in Chucheongbyeo, but oleic acid content was higher in Samgangbyeo. Palmitic and myristic acid contents of Chucheongbyeo were higher than those of Samgangbyeo, but stearic and linolenic acid contents were lower than those of Samgangbyeo.

• The Korean Journal of Food And Nutrition
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• v.12 no.4
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• pp.380-386
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• 1999

Fermented sausages inoculated with starter cultures which were combined Lactobacillus curvatus and Staphylococcus carnosus(LCSC), Lactobacillus plantarum and Staphylococcus carnosus(LPSC) were manufac-tured. changes in chemical composition salinity weight loss fatty acids inosine monophosphate(IMP) and hypoxanthine (Hx) and fee amino acids during ripening of fermented sausages were investigated. Due to drying the water content was decreased while the protein and fat contents salinity and weight low were increased during ripening. No significant differences between LCSC and LPSC were found for chemical composition salinity and weight loss. During ripening unsaturated fatty acid contents was dec-reased while saturated fatty acid contents was increased. At the end of the ripening the levels of mon-oenes were slightly higher in the LPSC than in the LCSC. In both treatments IMP contents were dec-reased but no changes were observed in Hx contents during ripening. Due to ripening the increase in total and individual free amino acids were observed and contents of glutamic acid alanine leucine and lysine were greatly increased.

• The Korean Journal of Food And Nutrition
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• v.7 no.4
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• pp.318-322
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• 1994

Aluminium alloy, comprising water, silicone manganese and porous aluminium carrier added into soybean oil in order to investigated its effect on polar lipid content, polymer content, conjugated dienoic acid and free fatty acid value during deep-fat frying at 185$^{\circ}C$. Increase rates of polar lipid and polymer content of the frying ell were reduced about one thirds of the oil without aluminium alloy during deep-fat frying. The aluminium alloy, however, have no significantly effect to inhibit the increase of conjugated dienoic acid and free fatty acid value. Treatment of the frying oil with aluminium alloy was found to be able to inhibit polymer and polar lipid formation.

• Applied Biological Chemistry
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• v.17 no.4
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• pp.240-246
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• 1974

The Merit variety of soybean (Glycine max L.), harvested in 1971 was germinated in the dark at $21{\sim}25^{\circ}C$ for days. The soybean sprouts were divided into cotyledons and seedling axis (=hypocotlyplus root) and subjected to the determination of dry weight, crude fat content and lipid components (esterified sterols, triglycerides, free fatty acids, free sterols and phospholipids) at two-day intervals during the germination periods. The results are summarized as follows: 1) During the germination period, the dry weight and crude fat content in cotyledons decreased continuously, but the dry weight seedling axis increased continuously and crude fat content remained almost constent. 2) The triglyceride content in crude fat from cotyledons decreased and free fatty acid content increased continuously, but triglyceride content in crude fat from seedling axis showed no change until 6th day and increased slightly after 8th day, and free fatty acid content showed increase after 4th day and decrease after 6th day. Phospholipids, free and esterified sterols content in cotyledons increased continuously, but their content in seedling axis remained unchanged.

• Journal of Microbiology and Biotechnology
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• v.13 no.1
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• pp.22-28
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• 2003

Increasing conjugated linoleic acid (CLA) content in dairy products has been a research Interest due to the potential health benefits resulted from consuming CLA. Attempts were made to obtain high level natural CLA containing fatty acid fractions from milk fat through bovine feeding of sunflower oil (SO) and urea fractionation. SO feeding changed the fatty acid profile of milk fat. increasing the CLA content five-fold at eight weeks of trial. Milk fat obtained from S0-fed cows was hydrolyzed to free fatty acids, which were then fractionated with urea at various ratios. The profiles of fatty acids were also greatly influenced by urea fractionation. Long-chain unsaturated fatty acids, Including CLA, were concentrated in milk fat after the fractionation, whereas saturated long-chain counterparts were eliminated. The highest level of CLA was achieved by the fractionation at 2:1 urea/fatty acid ratio (UFR2). CLA level was elevated 2.5-fold, and the Cl8:1/C18:0 fatty acid ratio was increased 120 times after the fractionation. The level of CLA in high CLA-milk fat (24mg/g fat) obtained from the feeding study was further increased through urea fractionation up to 52mg/g fat, 10 folds as high as CLA in the control milk fat (5mg/g fat).

• Applied Biological Chemistry
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• v.43 no.1
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• pp.63-66
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• 2000

Proximate analyses of free sugars, free amino acids, fatty acids, total vitamin C and the soluble tannin content of the leaf and seed of Dendropanax morbifera Lev. were determined. Moisture content was 70.2% in leaf and 72.6% in seed, and crude protein contents were 1.2% in leaf and 6.2% in seed, and ash contents were 1.7% in leaf and 0.9% in seed. Total vitamin C and soluble tannin in leaf were 56.9% and 10.7% which were five times and eleven times higher in seed, respectively. Free sugar content in leaf was higher than that in seed, with the major free sugars consisting of sucrose, glucose and fructose. Turanose and xylose were not detected in leaf, but were detected in seed in small amounts. Unsaturated fatty acids were predominant in both of leaf and seed, but major fatty acids were quite different from each other. Low levels of free amino acids were found to consist mainly of arginine, aspartic acid and glutamic acid. The highest content of mineral elements in leaf and seed were calcium and potassium, respectively.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.772-787
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• 2000

In this study, evaluation on the loaches from the various sources was carried out in respect of their taste compounds. The samples were classified by local, season and growing condition and evaluated in terms of composition, the refuse, contents of nucleotides and their related compounds, total and free amino acid, organic acid and fatty acid. Evaluation on the compositions revealed the fact that, in terms of the local, the imported loach contain a low level of fat and high level of ash, in comparison with Korean loach; in terms of growing condition, cultured loach contains a high level of fat and low level of moisture, in comparison with wild loach; and in terms of the season, the summer loach contains less moisture than the fall loath; but as for the contents of other component, the summer loach was superior. As for the refuse, the imported loach had a greater refuse than the Korean loach. In the growing condition, the wild loach had lower value than the cultured loach. There was no substantial difference in each season. Also nucleotide and these related compounds were detected in all of the samples, while ATP was not found. The content levels of such detected compound did not show a substantial difference in each condition. However, generally, the imported loach was poor in such compound and all of the samples were high in IMP. The samples were high in total amino acids. The local and growing conditions showed no substantial difference, while in the season, the summer loach had a higher content of total and essential amino acid than the fall loach. As for the contents of free amino acids, similar distribution of the composition was shown in each sample, even though there was little difference in their constituents. Also, total content of free amino acid varied with the conditions of the samples. As for total content of organic acid and the distribution of the composition, there was a little difference between each condition. In the season and growing condition, the summer loach was high in organic acid. As for the distribution of the fatty acid compositions, there was no substantial difference between each condition and each sample. In the case of the wild loach, the summer loach was high in ${\omega}-3$ polyunsaturated fatty acid and the fall loach was high in essential fatty acid. Similarly, in the case of the imported loach, the summer loach was high in ${\omega}-3$ polyunsaturated fatty acid and the fall loach was high in essential fatty acid.

• Applied Biological Chemistry
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• v.26 no.1
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• pp.19-27
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• 1983

The lipid and fatty acid compositions of neutral lipid, glycolipid and phospholipid were identified and quantified by thin-layer chromatography and gas chromatography. Main constituents of the neutral lipid were triglyceride, free sterol and esterified sterol in the free lipid, and free fatty acid and monoglyceride in the bound lipid. In the outer part, there existed 25.7% triglyceride in the free lipid and it was not nearly found in the bound lipid. Main constitutents of the glycolipid were digalactosyl diglyceride and esterified steryl glycoside in the free lipid, and digalactosyl diglyceride in the bound lipid. Free lipid didn't contain trigalactosyl diglyceride but bound lipid contained 2.0% of it. Main constituents of the phospholipid were lysophosphatidyl choline, phosphatidyl inositol, phosphatidyl choline, phosphatidyl glycerol and phosphatidyl ethanolamine in the free lipid, and phosphatidyl choline and phosophatidyl inositol in the bound lipid. The predominant fatty acids of three fractions, neutral lipid, glycolipid and phospholipid showed almost the same pattern as that of the total free and bound lipids. The content of palmitic acid was relatively higher in the polar lipids(glyco and phospholipid). Therefore, saturated fatty acid ratio of polar lipid was higher than that of neutral lipid. found lipid contained more saturated fatty acids as compared with the free lipid.

• The Korean Journal of Food And Nutrition
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• v.33 no.6
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• pp.639-644
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• 2020

The purpose of this study was to investigate the quality characteristics of frankfurter sausage made with venison. The crude protein content of sausage showed a significant increase pattern in the proportion to the addition of the venison. The crude fat content showed a decrease pattern. The saturated fatty acid significantly increased in proportion to the content of the venison. The monounsaturated fatty acids and the polyunsaturated fatty acids decreased with increasing the venison content. The content of the free amino acids increased in proportion to the amount of the venison added. The amino acid content of the pork sausage was in the order of Alanine > glycine > glutamic acid, and was similar in the sausages made from venison. The essential amino acids were 36.4% in FSV, higher than 34.0% in the pork sausages. In the sensory test, it was confirmed that the texture, taste, and overall acceptability increased with the addition of the venison. Because the sausages made from the venison were superior to the pork sausages in all of the measured sensory characteristics, it is considered that industrialization is sufficiently feasible.

• The Korean Journal of Food And Nutrition
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• v.13 no.1
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• pp.6-12
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• 2000

This study was performed to investigate the changes in chemical composition of Panax ginseng leaf by harvesting at July, August and September. The levels of crude protein of dried ginseng leaf were decreased from 17.12mg% to 14.26% by harvesting month, however, crude fat contents of dried ginseng leaf were increased slightly from 1.90% to 2.49%. Three kinds of free sugar, i.e. glucose, fructose and sucrose were found in dried ginseng leaf and maltose was not found. Free sugar contents were increased by delaying harvest, but free amino acid were decreased. Total free amino acid was decreased in delayed harvesting month, serine was revealed superior in free amino acid composition, and valine was revealed next order. In minerals, contents of Ca were from 1,306.1mg% to 1,923mg%, that of K were higher than others patricualy as 1,266.9∼1,216.0mg%. The contents of minerals were existence in order of Mg, P, Na, Fe, Mn, Zn and Cu, abundantly. Total vitamin C were present of 391.0∼336.1mg%, and the contents were decreased as delayed as harvesting period despite of the plentiful content. In fatty acid composition of ginseng leaf, the palmitic acid content was as 40% higher than other fatty acids, remarkably.