• Korean Journal of Soil Science and Fertilizer
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• v.29 no.3
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• pp.288-296
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• 1996

The effect of shading on the mineral components, free amino acid, and fatty acid content of tea shoot was examined under different shading conditions. The results are summarized as follows. The content of Total-Nitrogen and theanine in the tea leaves was the highest in the 95% shading as 5.49% and 15580 mg/kg, respectively, while they were the lowest in the unshading. The contents of total free acid were ranged from 24670 to 30210 mg/kg, showing higher content in the 95% shading than that in the unshading. The contents of ammonium nitrogen, potassium, and magnesium were higher in the all treatments of shading than that of unshading but vise versa in calcium content. The content of total fatty acid was the highest in the 55% + 95% shading as 27990 mg/kg, while that of unshading was the lowest as 24356 mg/kg showing the increasing order of $C_{18:3}$, $C_{18:2}$, $C_{18:0}$, $C_{18:1}$, $C_{18:0}$. The quality of tea leaves was improved with the treatment of shading compared to that of unshading showing the best in the 95% shading.

• Food Science of Animal Resources
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• v.33 no.4
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• pp.542-548
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• 2013

This study was conducted to investigate effect of psychrotrophic bacteria on the quality of raw milk. Acinetobacter genomospecies 10 was selected as lipolytic species, and Serratia liquefaciens as proteolytic species. Lipase present in inoculated raw milk with Acinetobacter genomospecies 10 did not affect total solid and fat contents. However, the free fatty acid (FFA) content, especially short chain FFAs, of milk with Acinetobacter genomospecies 10 was dramatically increased. FFAs produced by lipolysis of milk fat are important in flavor of dairy products, excessive lipolysis occurring in milk and dairy products could cause off-flavor, and produced FFAs may have an underiable effect on their flavor. In addition, protease influenced the quality of inoculated raw milk with Serratia liquefaciens. In degradation patterns of casein by SDS-PAGE analysis from inoculatred raw milk with Serratia liquefaciens, casein content was gradually decreased during storage at $4^{\circ}C$, and extensive degradation of $\kappa$-casein was observed on the storage day of 13. The free amino acids such as leucine, valine, arginine, and tyrosine were dramatically increased, which causes bitter taste in raw milk. These excessive peptides in dairy products, produced by psychrotrophic bacteria, can be possible to develop off-flavors and be responsible for gelling of milk by degradation.

• 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.

• Microbiology and Biotechnology Letters
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• v.37 no.4
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• pp.365-370
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• 2009

For the production of diglyceride (DG) containing medium chain fatty acid, which could be utilized as a substrate to structured lipid production, monoglyceride (MG) and caprylic acid were reacted in the presence of lipase. The reaction system was well mixed homogeneously without using any organic solvent. Among the lipases investigated, Lipozyme RM IM and Novozym 435 were selected on the basis of equilibrium DG yields from the medium chain fatty acid and MG. And reaction conditions such as addition of molecular sieve, water content of immobilized lipase, reaction temperature, and mole ratio of MG/caprylic acid are optimized to increase DG production by using Lipozyme RM IM. DG content of reaction mixture showed 8% increase by adding molecular sieve to reaction mixture. Removal of water from the immobilized lipase could affect seriously equilibrium content of DG. More than 2.8%(w/w) removal of water from the support could make 44% of DG. Optimum temperature was found to $60^{\circ}C$. Temperature shift from $60^{\circ}C$ to $25^{\circ}C$ resulted in increase of free fatty acid (FFA) content. The equilibrium DG yield was not seriously affected by on MG/caprylic acid molar ratio. However, at the stoichiometric ratio of 1:1 the highest DG yield was obtained. Increasing MG/caprylic acid ratio from 0.3 to 1.8 decreased FFA content from 34% to 13%, while MG content increased from 27% to 50%.

• Food Science and Preservation
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• v.7 no.3
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• pp.278-284
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• 2000

The chemical components in freeze dried Korean Gastrodia elata blume powder were analyzed. The proximate composition was composed of moisture(2.12%), crude protein (4.41%), crude fat(1.20%), crude ash(2.25%), crude fiber(4.60%) and N-free extract(85.15%). Free sugar was composed of glucose(1,314mg%), sucrose(1,081mg%) and fructose(869mg%). Total organic acid content was 2,095mg% and composed of succinic acid(1,238mg%), citric acid, malic acid, oxalic acid and fumaric acid in the order. Among the 11 fatty acids detected, linoleic acid was the most predominant one and unsaturated fatty acid was 80.55 area percent. 18 and 39 amino acids were detected from total and free amino acid, respectively. Arginine, asparagine, proline and sarcosine were the major components of free amino acid. The content of crude saponin and total phenol were 3,768mg% and 821mg%, respectively. Ascorbic acid(6.4mg%), vitamin B1(1.2mg%), vitamin B2(1.7mg%) and niacinamide(0.2m%) were detected as soluble vitamins of the powder. The content of vitamin A and vitamin E was 1.22mg% and 0.32%, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.721-726
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• 1996

Fatty acid composition and phenolic acid content of rice with different milling fractions were analyzed to provide basic data for nutrition, processing and storage of rice. Major fatty acids of rice were palmitic, oleic and linoleic acids and their respective contents were 20.0%, 33.3% and 43.0% of embryo, 17.3%, 45.1% and 34.5% of rice bran and 23.4%, 26.2% and 46.1% of milled rice. Outer fraction had a high content of oleic acid but a low content of linoleic acid in rice bran. As milling yields increased in milled rice, oleic acid content increased, but palmitic acid, linoleic acid, stearic acid and linolenic acid contents decreased. Contents of free, esterified and insoluble bound phenolic acid extracts from bran were 321.0mg%, 299.7mg% and 212.4mg%, respectively. Milled rice contained 118.0mg% of free phenolic acids, 56.0mg% of insoluble bound phenolic acids and no esterified phenolic acids. Rice bran contained 86.2% of ferulic acid as a principal phenolic acid. It also contained 35.7~36.6% of sinapic and syringic acids, 16.7% of p-coumaric acid and 0.13% of vanillic acid as minor component. Contents of total phenolic acid, expressed in terms of tannic acid, among rice with different milling fractions was highest in embryo. It was higher in outer fraction in bran, but rarely detected as fractionation of the component with milling in milled rice.

• Korean journal of food and cookery science
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• v.16 no.2
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• pp.121-127
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• 2000

To assess the quality characteristics of home-made Doenjang prepared by traditional methods, general components, organic acids, amino acids and fatty acid composition of Doenjang were investigated. The contents of moisture, crude protein, crude lipid, salt and the titratable acidity(as milliliter of 0.1 N NaOH consumed) of Doenjang were 57.3%, 11.6%, 8.3%, 13.9%, and 11.8, respectively. There were wide variation in the contents of crude protein and salt among all samples. The average content of amino type nitrogen was 308.4mg%(w/w), however, it ranged from 202.3 to 416.3 mg% in which the contents some samples were 1.3∼2.1 folds greater than others. Hunter color values of L(lightness), a(redness) and b(yellowness) were 37.3, +19.6, and +17.5, respectively. Browning index value(expressed as optical density at 425 nm) of water-soluble compound(2.23) was more than 5.7 times higher than that of water-insoluble compound(0.39). The contents of free and total amino acids were 2908.9 and 9019.3 mg%, respectively, and the range of free amino acids(1.8∼6.2 times) were much wider than the range of total amino acids(1.2∼2.0 times). Glutamic acid was most abundant in free and total amino acids as 576 and 1,126 mg%, respectively. The main organic acid was lactic acid as 326.8 mg% ranging from 59.4 to 613.4 mg%. Linoleic acid(49.24%) showed the highest content in total fatty acids. Unsaturated fatty acid comprised 81.97% of total fatty acids and polyunsaturated fatty acid ranged from 51.79 to 62.97%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.6
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• pp.917-924
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• 1995

Four types of soybean paste(Doenjang), prepared with traditional Korean meju, natto meju, koji and mixture of koji and natto meju, were analyzed for compositions of free sugars and fatty acids. Crude protein content of the soybean pastes were ranged from 10.3~14.6% and in the order of traditional Korean soybena paste>natto soybena paste>koji & natto soybean paste>koji soybean paste during fermentation of Doenjang. Ethyl alcohol contnet was relatively higher in koji and natto soybean paste after fermentation for 75 days, and its content was the highest in koji soybean paste as 2.8% after fermenting for 90 days. Contents of total sugars and reducing sugars decreased during fermentation of doenjang in the order of koji soybena paste>koji and natto soybean paste>traditional soybean paste>natto soybean paste. Among the free sugars glucose, galactose, mannose and arabinose were identified in soybean paste, and glucose and galactose were more bundant. Contents of glucose and total free sugars were the highest in the traditional Korean soybean paste and galactose content was highest in koji soybean paste. In fatty acid compositions of soybean pastes, palmitic, stearic, oleic, linoleic, linolenic and arachidonic acids were analyzed, and the most abundant fatty acid was found to be oleic acid as 38.5~46.9% in all samples tested. But no significant differences in ratio of fatty acid compositions was observed from tested samples during the fermentation period.

• Journal of Nutrition and Health
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• v.29 no.2
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• pp.192-198
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• 1996

This experiment was conducted to examine the effects of fish oil supplementation with low does on the lipid concentration and fatty acid composition of plasma and the fatty acid composition of plasma phospholipid and erythrocyte of infants. Among 18 breast-fed infants, 6 were in control group and 12 were in fish oil groups. The subjects in fish oil groups were nursed by their mothers who supplemented with fish oil 1.96g/d or 3.92g/d, respectively for 2 weeks from 10 to 12 weeks postpartum. The nursing mothers consumed their usual diets at home. Blood samples were collected at the final day of experiment. There were no significant changes in daily intakes of total lipid, triglyceride, free fatty acid, phospholipid and cholesterol of infants by fish oil supplementation. However, the content of EPA (eicosapentaenoic acid)increased and that of ARA (arachidonic acid) decreaed significantly in plasma PC(phophatidylchline). And also, there were tendencies to increase triglyceride concentration and to decrease cholesterol and phopholipid concentrations of plasma. As the above results, atherogenic index (AI) showed a tendency to decrease, but not significant. DHA (docosahexaenoic acid) and EPA contents in plasma PC and PE (phosphatidylethanolamin) as well as those of erythrocyte tended to increase. In these results, we concluded that fish oil supplementation with low dose to lactating women does not obviously affect of the plasma lipid concentrations and fatty acid composition of plasma PC and PE as well as erythrocyte. However the increase of EPA content of plasma PC and the tendency to increase DHA and EPA contents of plasma as well as erythrocyte membrane indicate that there may be some beneficial effect on infant lipid metabolism of fish oil intake of nutsing mother were increased.

• Food Science and Preservation
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• v.17 no.1
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• pp.23-29
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• 2010

The effects of vinegar, alcohol, and vitamin C on the color, microorganism count, volatile flavor components, free sugar level, free amino acid concentration, and free fatty acid level of minced ginger were investigated during storage for 17 weeks at $10^{\circ}C,\;20^{\circ}C\;or\;30^{\circ}C$. Bacterial levels remained unchanged during storage and mold was not initially detected. Yeast levels in minced ginger were $5{\times}10^1$ CFU/g initially, and yeast was not detected after 2 weeks. The color values increased during storage at high temperature. The volatile flavor component levels decreased during high-temperature storage. The free sugars of minced ginger were glucose, sucrose, and fructose. Sugar levels did not vary greatly with storage temperature. Free amino acid content decreased during high-temperature storage, and glutamine, valine, alanine, asparagine, tyrosine, and leucine were detected. Free fatty acid content increased during storage and the ratio of unsaturated to saturated fatty acids was 3:7.