• International Journal of Industrial Entomology and Biomaterials
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• v.5 no.1
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• pp.131-134
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• 2002

Mulberry being the only food of silkworm, Bombyx mori L., is of great economic importance to the silk industry, The success in cocoon production mainly depends on the supply of quality leaves in sufficient quantity. In mulberry, where the economic product is leaf, the uptake of nitrogen from soil is very heavy and high responses to application of nutrients have been reported. Nitrogen supports vegetative growth particularly the leaf biomass. Variation in nitrogen harvest index and other physiological and yield contributing traits were estimated in five mulberry genotypes. Considerable variation was observed for nitrogen harvest index, protein yield per plant and harvest index. The correlation studies indicated the protein yield per plant was significantly correlated with leaf yield, nitrogen content in leaf, nitrogen harvest index and harvest index. The broad sense heritability estimates revealed that harvest index showed highest heritability (88.07%) followed by nitrogen content (82.52%), protein yield (70.28%) and nitrogen harvest index (66.52%).

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.890-897
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• 2006

The aim of this study was to develop muffins with whey protein concentrate (WPC) substituted for fat at the content of 10%, 20%, 40% or 80%. The quality characteristics were compared with those of a full-fat counterpart. With increasing WPC content, moisture, protein, and ash contents increased, fat content decreased, volume and specific volume of muffin decreased, but weight was unaffected. Crust lightness and yellowness of muffins increased, but redness decreased with increasing amount of WPC. Hardness, cohesiveness, springiness, gumminess and brittleness were the highest in muffin substituted with 80% WPC. Results of sensory evaluation indicated that muffin with up to 40% of the butter substituted by WPC was considered to be as acceptable as the control muffin prepared without WPC.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.6
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• pp.684-693
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• 2017

We investigated methods for extracting histidine-containing low-molecular-weight (LMW) peptides such as anserine, carnosine and histidine from the edible meat of tuna byproducts. Extracts were treated by several methods including heat treatment ($80^{\circ}C$, 10 min), DOWEX ion exchange (IEC), ultrafiltration (UF), and carboxymethyl (CM)-cellulose column chromatography (IEC+CMC); then the levels of protein, total iron, histidine, carnosine, and anserine were measured. Extracts treated with IEC+CMC using CM-cellulose were analyzed for total iron, protein, histidine, and anserine content, which were $6.27{\pm}0.26mg/mL$, $5.20{\pm}0.21{\mu}g/mL$, 0.80 mg/mL, 0.208 mg/mL, and 4.40 mg/mL, respectively, in yellowfin tuna; and $9.05{\pm}0.82mg/mL$, $4.06{\pm}0.20{\mu}g/mL$, 1.62 mg/mL, 0.012 mg/mL, and 7.28 mg/mL in bigeye tuna. By comparison in IEC-UF treated extracts, protein, total iron, and histidine content decreased by 43%, 73%, and 27% in yellowfin and 0.4%, 54%, and 23% in bigeye tuna, wheres carnosine and anserine content increased by 22% and 17%, respectively. Freeze-dried (FD) extracts exhibited similar trends as non-dried extracts, i.e., dipeptide content increased with purification steps, whereas pro-oxidant (total iron and protein) content decreased. IEC+CMC treated FD extracts had the highest anserine, content, and the greatest reductuion in pro-oxidants.

• Journal of the Korean Society of Food Culture
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• v.9 no.5
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• pp.447-455
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• 1995

The purpose of the present study is to assess nutrient content for providing nutrition information such as nutrition labeling on Korean dishes in restaurant and food service institutions. The content of nutrients was calculated in recipies used to prepare dishes which has been frequently consumed in such four groups as the literature, foodservice institutions of industries, restaurants, and households. The numbers of dishes surveyed were 15. Total numbers of literture used for recipies analysis are 20. Recipies used in foodservice institutions of industries were abstracted from the journal 'Guk-Min Young-Yang' published in Korea dietetic association and obtained with the help of dietitians working in those institutions. Also, recipies has been using in restaurants were given from the Korea restaurant association. Recipies in households was calculated from the secondary analysis of the Korean National Nutrition Survey. Nutrient content from foods except steamed rice and side dishes in each dish was calculated using data of Korean food composition table published. The content of energy and protein in 'Gal-bi tang' (beef-rib soup) were highest in recipes used at restaurants, vitamin C in recipes of food service institutions of industries due to the generous use of meats and vegetables than other recipies. 'Doen-jang chigae' (soybean paste stew) showed the lowest content of energy in results analyzing recipes presented on the literature and varied protein level by four groups for difference of protein source used. The content of energy in 'Gop-chang jeongol' (small intestines stew) is 150 kcal more than 'Soegogi jeongol' (beef stew) in general. The energy level of 'Daeji-galbi' jim (braised pork ribs) and 'Dak jim' (braised chicken) turned out to be the highest in recipies presented on literature. Variation of each nutrient content including energy and protein was relatively high, since some of foods used in 'Pibimbab' (mixed rice) varied with four groups. Amounts of energy and protein in 'Naeng-myeun' (cold noodles) is the highest in recipies of foodservice institution of industries because much amounts of noodle and meats were used comparing to other groups. The average content of energy in 'Pulgogi' (grilled meat with sauce) was 50% to Korea recommended amounts of one meal, 833.3 kcal. Content of vitamin $B_1$ in 'Jeuk pyeunuk' (boiled pork), which is made of pork meat, was higher than other dishes. The ingredients of frequently consumed Korean dishes were highly variable among the four groups which inevitably results in variation of nutrient content in each dishes. The high variation of nutrient content in each dish according to study requires careful collecting of the large number of recipies in presenting representative nutrient content for nutrition labeling on dishes in restaurant and food service institutions effectively.

• Plant Resources
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• v.5 no.3
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• pp.181-186
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• 2002

The 129 soybean genotypes were collected in 43 island locations from January to May 2001. Seeds of 129 genotypes collected were analyzed for crude protein and fatty acid composition contents. The crude protein content was averaged to 41.1 % and ranged from 37.4% to 44.4%. The average palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid content were 12.0%, 4.0%, 23.2%, 55.5%, and 7.9%, and the ranges of those were 10.0% to 15.0%, 3.0% to 4.8%, 21.7% to 25.5%, 50.2% to 58.3% and 7.0% to 12.0%, respectively. Heritabiliries of palmitic acid, oleic acid, linoleic acid, and crude protein were higher, but that of stearic acid and linolenic acid were relatively lower. The genotypic correlation coefficients between crude protein and oleic acid showed highly positive correlation, but that of linoleic acid showed highly opsitive correlation, but that of linoleic acid showed highly negative correlation and also palmitic acid, stearic acid and linolenic acid showed negative correlation.

• Fisheries and Aquatic Sciences
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• v.14 no.4
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• pp.257-265
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• 2011

The effects of cooking method (grilling, frying, steaming, and microwaving) on the proximate composition and protein quality of chub mackerel Scomber japonicus treated with 2, 6, and 10% sodium chloride (NaCl) brine were investigated. Moisture content decreased in all cooked samples from 60.22% in the raw sample to 48.7% in the fried samples. Brine (10% NaCl) treatment recorded the highest moisture loss. All cooked samples showed a decrease in fat content, except fried samples. Protein content increased in all cooked samples, from 47.21% in the raw sample to 63.87% in the grilled sample. Brine treatment resulted in the highest degree of fat oxidation (thiobarbituric acid-reactive substances), which was highest in the fried samples and lowest in the microwaved samples. The trypsin inhibitor (TI) concentration was highest in the microwaved samples and lowest in the fried samples. In all samples, 6% salt treatment caused the lowest TI level and the highest in vitro protein digestibility. In vitro digestibility increased from 79.4% in the raw sample to 86.43% in the fried samples. The total essential amino acids of all cooked samples increased. Results suggested that grilling and steaming had beneficial effects on the protein quality of chub mackerel.

• Korean Journal of Food Science and Technology
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• v.3 no.2
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• pp.101-104
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• 1971

The dye-binding method based on the reaction of acidic orange-G dye with basic groups of protein molecule was investigated to observe its applicability to the determination of protein, basic amino acid and lysine contents in brown rice of several high-protein rice lines. The protein content of rice samples ranged from 7.91 to 10.53% and from 8.93 to 11.96% in terms of wet and dry bases, respectively. The correlation between dye-binding absorbance and protein content in terms of both dry and wet bases was highly significant; their correlation coefficients being $-0.955^{**}\;and\;-0.975^{**}$, respectively. The correlation of dye-binding absorbance lysine and basic amino acids were highly significant and their correlation coefficients were similar. Dye-binding absorbance-lysine showed a lower correlation than dye-binding absorbance-protein but a higher correlation than protein-lysine.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.5
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• pp.377-382
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• 1993

Effects of leaf and pod removal on changes in dry weight and on the contents of soluble sugar, starch, protein and oil in leaves and seeds of soybean [Glycine max(L.) Merr.] cultivar ‘Hwangkeumkong’ were measured at the research farm of Korea University in 1992. The upper 40% and lower 60% of leaves and pods were subjected to treatments at the growth stage of beginning pod(R3). Upper leaf-lower pod removal showed the highest leaf and the lowest seed dry weights. Soluble sugar content was no different among treatments in leaves and seeds. The highest starch content was found in leaves of upper leaf-lower pod removal. Protein content was higher in lower leaves than upper leaves and the lowest in seeds of lower leaf-upper pod removal which had the highest oil content in leaves and seeds. These results apparently indicated that photoassimilates were mobilized from upper leaves to lower seeds, and protein sources were moved from lower to upper parts but weak in remobilization from leaves for the long distance translocation during the reproductive growth period.

• Asian-Australasian Journal of Animal Sciences
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• v.9 no.6
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• pp.685-693
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• 1996

A total of 3,610 Ayrshire and 1,711 Jersey cows were phenotyped for the genetic variants of ${\alpha}_{s1}$-casein, ${\beta}$-casein, $\chi$-casein, ${\beta}$-lactoglobulin and ${\alpha}$-lactalbumin. Least squares analyses showed possible associations between milk protein phenotypes and lactational production traits. Depending on lactation number, ${\beta}$-casein phenotypes in Ayrshires were associated with milk production ($A^2A^2$ > $A^1A^2$ > $A^1A^1$), and with milk protein content. In the third lactation, Ayrshire cows with ${\beta}$-casein $A^1A^1$ produced milk with 3.43% fat compared to 3.37% fat for ${\beta}$-casein $A^2A^2$. In Ayrshire, $\chi$-casein phenotypes affected the protein content during the three lactations (BB > AB > AA) and ${\beta}$-lactoglobulin phenotypes significantly influenced the milk fat during the first lactation (4.06% for AA and 3.97% for BB). In Jerseys, protein content of milk was influenced by phenotypes of ${\alpha}_{s1}$-casein(3.98% for CC v/s 3.86% for BB in the first lactation). In the third lactation, $\chi$-casein AA of Jersey milk contained 5.35% fat compared to 4.82% for phenotype BB. The effects of ${\beta}$-lactoglobulin phenotypes on protein content were apparent in Jerseys during the second lactation with the A variant being superior to the B (4.00% for AA v/s 3.87% for BB).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.40 no.6
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• pp.723-730
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• 1995

Effects of leaf and pod removal on changes in dry weight and protein content of soybean [Glycine max (L.) Merr.] cultivar 'Hwangkeumkong' were measured at the research farm of Korea University in 1992. The upper 40% and lower 60% of leaves and pods were subjected to treatments at the growth stage of beginning pod(R3). Leaf dry weight of lower part was increased by upper leaf-lower pod removal, but seed dry weight of upper part was decreased. The upper leaf-lower pod removal also increased stem dry weight and decreased upper pod dry weight. Protein content was higher in lower leaves than upper leaves. Seed protein contents were decreased both upper leaf-lower pod removal and lower leaf-upper pod removal treatments. The upper leaf-lower pod removal showed the highest leaf and the lowest seed protein quantities among the five treatments. These results indicated that protein sources were moved from lower to upper parts but weak in remobilization from leaves for the long distance translocation during the reproductive growth period of soybean plants.an plants.