• The Korean Journal of Mycology
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• v.16 no.3
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• pp.175-184
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• 1988

In order to make the koji in which kojic mycelium penetrate deeply, some koji making conditions were investigated, thereafter kojies were maked on a large scale, and kojic enzymes in moromi were in vestigated. After 30% of brown rice was polished out, moisture, crude protein, and crude fat was decreased by 9%, 26% and 26% respectively, and starch value was increased by 9%. The optimum conditions for the koji in which kojic mycelium penetrate deeply were found as below. Koji making time was 40 hrs., moisture of ${\alpha}-rice$ was 40%, relative humidity during the first half of koji making time was 98%, and also the relative humidity during the second half of koji making thme was 80% and inoculum size was $1.0{\times}10^4$ spores/g ${\alpha}-rice$. 23-27% of ${\alpha}-amylase$ was inactivated and 35-70% of that was adhered during the moromi fermentation. 14% of glucoamylase was inactivated and 74-92% of that was adhered during the moromi fermentation. 13-14% of acid protease(pH 3.0) was inactivated and 70-73% of that was adhered during the moromi fermentation. Remarkable enzymatic differencies in moromi were not found between the kojies in which kojic mycelium penetrate deeply and not.

• Korean Journal of Food Science and Technology
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• v.4 no.3
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• pp.206-212
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• 1972

Oxidative changes in the rice lipids under accelerated condition were studied by measuring the changes in weight gain, total carbonyl compound, malonaldehyde, and fatty acid composition. Rice lipids were prepared by extraction with either n-hexane or ethanol from polished rice grain and purified by Folch's method. The lipid preparations were either incubated in dark at $40^{\circ}C$ or irradiated with ultra-violet light for a period of 55 days. Weight gain by oxygen absorbed sharply increased within 3 days in the rice lipids under UV light irradiation. However, with the rice lipids at $40^{\circ}C$ incubation a moderate increase in weight was observed only after 45 days storage. Their induction periods were one day (hexane extracted, under UV light), 2 days (ethanol extracted, under UV light), 30 days (hexane extracted, at $40^{\circ}C$), and 40 days (ethanol extracted, at $40^{\circ}C$) respectively. Oxidative rancid odor appeared at the end of the induction period. Total carbonyl compound and malonaldehyde markedly increased within 7 days, and decreased in the rice lipids under ultra violet light irradiation, while at $40^{\circ}C$ incubation they were continued to increase slowly through out the storage. The hexane extracted lipid were less stable than ethanol extracted lipid on the basis of oxygen absorption, malonaldehyde and other carbonyl compound formation. With the hexane extracted lipid during 55 days incubation at $40^{\circ}C$, the contents of linoleic and linolenic acids decreased, while the oleic, stearic, and palmitic acids increased.

• Journal of Food Hygiene and Safety
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• v.37 no.6
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• pp.385-393
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• 2022

The contamination level of inorganic arsenic, a human carcinogen, was investigated in 87 grains and 66 processed grain foods. Two inorganic arsenic species arsenite (As(III)) and arsenate (As(V)) and four organic arsenic monomethylarsonic acid, dimethylarsinic acid, arsenobetaine, arsenocholine were analyzed using HPLC-ICP/MS with high separation and sensitivity and ICP/MS was used to quantify total arsenic. Inorganic arsenic was detected in all grains. And the total arsenic in grains consists of about 70-85% inorganic arsenic and about 10-20% DMA. The concentration of inorganic arsenic was high in rice and black rice cultivated in paddy soil with irrigated water, while the miscellaneous grain in field was low. Mean concentration of inorganic arsenic in rice germ, brown rice and polished rice was 0.160 mg/kg, 0.135 mg/kg, 0.083 mg/kg, respectively, indicating that rice bran contains more arsenic. In processed grain foods, inorganic arsenic concentration varied according to the kind of ingredients and content, and the detection amount was high in processed food with brown rice and germ. The arsenic content of all samples did not exceed each standard, but the intake frequency is high and it is considered that continuous monitoring is necessary for food safety.

• Korean Journal of Environmental Agriculture
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• v.13 no.3
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• pp.279-287
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• 1994

To develop mixed pesticides of herbicide and topdressing fertilizer for paddy rice, twelve mixtures were formulated with combination of urea coated with different level of acrylic acid wax(AAW) and four herbicides, which were thiobencarb, pretilachlor, mefenacet + bensulfuron-methyl and mefenacet + bensulfuron-methyl + dymron, and effects of the mixtures for weed control, phytotoxicity and rice tillering were investigated in the laboratory and the field experiments. Release rates of active ingredient of herbicides in the distilled water were over 90% during 24 hours same as that of the reference herbicides. The release rates of nitrogen showed different patterns according to coated level of granular urea with acrylic acid wax. Optimum release rate of nitrogen as $NH_4-N$ was obtained by 5.5% AAW coating on urea for thiobencarb or pretilachlor mixture, and by 4.0% AAW coating on urea for mefenacet + bensulfuron-methyl or mefenacet + bensulfuron-methyl + dymron mixture. The pesticide active ingredients of the mixtures were stable, which showed $3.7{\sim}8.0%$ of degradation rate after 90 days of storage under $50^{\circ}C$. Effects on weed control of mixtures were acceptable for both annual and perennial weeds, while ACRI-M9213 mixture showed considerable phytotoxicity at double dose of standard. When treated the mixed pesticides to paddy rice, rice growth status including culm length, ear length, panicle number and polished rice yield exhibited no significant differences compared with the conventional treatment.

• Nutrition Research and Practice
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• v.5 no.6
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• pp.553-559
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• 2011

The purpose of this study was to define a one-portion size of food frequently consumed by the Koreans aged 65 years or over. From the original 8,631 people who took part in the Forth Korea National Health and Nutrition Examination Survey(KNHANES IV-2) 2008, we analyzed the data on 1,458 persons (16.9%) aged 65 and over, and selected food items consumed based on the intake frequency of 30 or more by all participant. A total of 158 varieties of food items were selected. The portion size of food items was set on the basis of the median amount (50 percentile) in a single intake by a single person. In the cereals category, 13 items were selected, of which the most frequently consumed item was well-polished rice with portion size of 75 g. Among legumes, 7 items were selected, of which the most frequent item was dried black soybean with a portion size of 6 g. Among the 16 groups, the most varied food group (49 items) was vegetables, and among these the most frequently occurring item was garlic (5 g), while among the fruit group, only 11 items were selected, as their intake frequency was low. Fish and shellfish were more frequently consumed by the elderly than meats. The most frequently consumed meat was pork loin, with a portion size of 30 g. In fish and shellfish, the most frequently consumed item was dried and boiled large anchovy with a portion size of 2 g. Portion sizes for food items consumed regularly by the elderly may be conveniently and effectively used in dietary planning and in nutritional education programs, and in assessing the diet intake status of the elderly.

• Asian Pacific Journal of Cancer Prevention
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• v.14 no.3
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• pp.1585-1592
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• 2013

Functional food for prevention of chronic diseases is one of this century's key global challenges. Cancer is not only the first or second leading cause of death in China and other countries across the world, but also has diet as one of the most important modifiable risk factors. Major dietary factors now known to promote cancer development are polished grain foods and low intake of fresh vegetables, with general importance for an unhealthy lifestyle and obesity. The strategies of cancer prevention in human being are increased consumption of functional foods like whole grains (brown rice, barley, and buckwheat) and by-products, as well some vegetables (bitter melon, garlic, onions, broccoli, and cabbage) and mushrooms (boletes and Tricholoma matsutake). In addition some beverages (green tea and coffee) may be protective. Southwest China (especially Yunnan Province) is a geographical area where functional crop production is closely related to the origins of human evolution with implications for anticancer influence.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.427-431
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• 1997

A simultaneous and rapid gas chromatographic determination of organophosphorus, organo-chlorine, carbamate, and pyrethroid pesticides in polished rice was developed. The pesticides were extracted from samples with acetone by automated soxhlet apparatus and this extract was evaporated to dryness. The residue was dissolved in hexane, the solvent was applied to a Sep-Pak florisil catridge, was eluted with 50% ethyl acetate in n-hexane, and was injected to dual GC-ECD/NPD system. This simple method affords a high recovery of hydrophilic pesticides, allows rapid analysis, and is cheap to perform. Except for dichlorvos and captan, recoveries of 46 pesticides were over 60%.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.721-727
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• 1998

An analytical method for simultaneous and rapid determination of organophosphorus, organochlorine, carbamate, and pyrethroid pesticides in polished rice was developed. The analysis is performed by gas chromatograph with mass selective detector (GC/MSD) in selected ion monitoring (SIM) mode. Pesticides were extracted from samples with acetone by automated Soxhlet apparatus and this extract was evaporated to dryness for the analysis. The residue was dissolved in hexane, followed by a treatment with a Sep-Pak florisil catridge. Pesticides were positively confirmed by GC/MS, retention times, and ion ratios. This analytical method allows a rapid, reliable, and a good recovery of hydrophilic pesticides. Except far captafol, captan, dichlofluanid and dichlorvos, recoveries of 42 pesticides were over 70%.

• Journal of Nutrition and Health
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• v.50 no.1
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• pp.98-110
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• 2017

Purpose: The purpose of this study was to evaluate the dietary potassium intake, Na/K intake molar ratio, consumption of 18 food groups, and foods contributing to potassium intake of Korean adults as well as the relationships among quartile of potassium intake level and blood pressure, blood biochemical index. Methods: This study was conducted using the Korea National Health and Nutrition Examination Survey, 2007~2010. The total number of subjects was 20,291. All analyses were conducted using a survey weighting to account for the complex survey design. Results: Overall average intakes of potassium were 2,934.7, 3,070.6, 3,078.1, and 3,232.0 mg/day, and they significantly increased by year in Korean adults. The average dietary potassium intake was close to adequate intake (AI), whereas that of women was considerably lower than the AI. The Na/K intake molar ratio in males (2.89~3.23) was higher than in females (2.62~2.95). The major food groups contributing to potassium intake were vegetables, cereals, and fruits/meats. The two major foods contributing to potassium intake were polished rice and cabbage kimchi. The rankings of food source were as follows; polished rice > cabbage kimchi > potato > oriental melon > sweet potato > seaweed > radish > apple > black soybean. In 50~64 year old females, systolic blood pressure (SBP) significantly decreased (p < 0.01) and HDL-cholesterol significantly increased (p < 0.05) as potassium intake increased. Triglyceride (TG) was significantly higher in the other quartile of potassium intake level than in the first quartile (p < 0.05). Conclusion: In conclusion, our study suggests the need for an appropriate set of dietary reference intakes according to caloric intake by sex and age groups and for development of eating patterns to increase potassium intake and decrease sodium intake.

• Applied Biological Chemistry
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• v.10
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• pp.15-21
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• 1968

In order to fractionate the rice protein employing paper electrophoresis, 9 subjects of Korean rice and one Indica type, Pin Galw 50 were examined, the results were as follows. 1. Polished rice protein was separated into albumin, globulin, prolamine, and oryzenin. The amount of these fractions was determined by Kjeldahl method showing respectively 0.26%, 0.65%, 0.41%, and 5.01% in average. Albumin was extracted with deionized water, globulin with 10% NaCl, prolamine with 70% ethanol, and oryzenin with 0.05N-NaOH. 2. Albumin was extracted with deionized water and dialyzed by a cellophan tube. The supernatant was submitted to paper electrophoresis using phosphate buffer (pH 7.6, ${\mu}$ 0.18). Albumin was identified as monocomponent in all of 10 varieties under study. Globulin was extracted and dialyzed to remove the albumin. The precipitates were resolved in 10% saline solution and examined by paper electrophoresis. The globulin consists of two components in phosphate buffer(pH 7.6, ${\mu}$ 0.18) Any subject, regardless the origin, appears to contain globulin I and globulin II. Prolamine was extracted with 70% ethanol, dialayzed against deionized water, resolved with ethanol, and analyzed by Paper electrophoresis. It was proved as one component in the 70% alcoholic buffer(pH 9.0, ${\mu}$=0.0095). On the contrary, paper electrophoresis with oryzenin demonstrated two or three components in Sorensen's buffer(pH 13.0, ${\mu}$ 0.11). Yookoo 132, Dungpan 5, Kwansan, and Jaekun contain oryzenin I, oryzenin II, and oryzenin III. On the other hand, Paldal, Jinheung, Sukwang, Eunbangzu, Damakum, and Pin Galw 56 contain only oryzenin II, and oryzenin III. On the basis of these analyses a discussion of the differences between the protein fractions of 10 varieties was presented. 3. Globulin I varied from 0.22% to 0.46% (aver. 0.35%) in the amount, globulin II from 0.21 to 0.44%(aver. 0.32%), oryzenin I from 0.17% to 0.44%(aver. 0.3%), oryzenin II from 1.59% to 2.88%(aver. 2.23%), and oryzenin III from 2.02% to 3.57%(aver. 2.66%).