• Food Science and Biotechnology
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• v.18 no.1
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• pp.60-65
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• 2009

Near infrared reflectance spectroscopy (NIRS) was used as a rapid and non-destructive method to determine the protein content in intact and ground seeds of pea (Pisum sativum L.) germplasms grown in Korea. A total of 115 samples were scanned in the reflectance mode of a scanning monochromator at intact seed and flour condition, and the reference values for the protein content was measured by auto-Kjeldahl system. In the developed ground and intact NIRS equations for analysis of protein, the most accurate equation were obtained at 2, 8, 6, 1 math treatment conditions with standard normal variate and detrend scatter correction method and entire spectrum (400-2,500 nm) by using modified partial least squares regression (n=78). External validation (n=34) of these NIRS equations showed significant correlation between reference values and NIRS estimated values based on the standard error of prediction (SEP), $R^2$, and the ratio of standard deviation of reference data to SEP. Therefore, these ground and intact NIRS equations can be applicable and reliable for determination of protein content in pea seeds, and non-destructive NIRS method could be used as a mass analysis technique for selection of high protein pea in breeding program and for quality control in food industry.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.4
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• pp.643-650
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• 2015

The principal objective of this study was to evaluate the quality of Yukwa prepared with mulberry leaf (Morus alba Linne) powder. The moisture, crude protein, crude lipid, crude ash, dietary fiber, and rutin contents of used mulberry leaf powder were 6.65%, 19.50%, 3.26%, 18.24, 38.91 and 0.54%, respectively. The tested concentrations of mulberry leaf powder were 0, 3, 5, and 7%. The Yukwa were stored at $45^{\circ}C$ for 40 days. Yukwa dough prepared with mulberry leaf powder had a lower pH compared to the control group. As more mulberry leaf powder was added, the spread ratio, moisture content, and volume increased. As more mulberry leaf powder was added, L-value decreased while a and b values increased with increasing mulberry leaf powder content. The hardness of Yukwa made with 7% mulberry leaf powder was the highest among the samples. In the sensory tests, Yukwa with 5% mulberry leaf powder received the highest scores. The acid value and peroxide values were lower in Yukwa prepared with mulberry leaf powder than control. Yukwa prepared with mulberry leaf powder strongly inhibited oxidation of lipids. The thiobarbituric values were lower in Yukwa prepared with 5% mulberry leaf powder than in Yukwa prepared with 3% and 7% mulberry leaf powders and control Yukwa. These results suggest that mulberry leaf powder can be applied to Yukwa to achieve high quality and functionality.

• BMB Reports
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• v.54 no.9
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• pp.439-450
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• 2021

Translating ribosomes accompany co-translational regulation of nascent polypeptide chains, including subcellular targeting, protein folding, and covalent modifications. Ribosome-associated quality control (RQC) is a co-translational surveillance mechanism triggered by ribosomal collisions, an indication of atypical translation. The ribosome-associated E3 ligase ZNF598 ubiquitinates small subunit proteins at the stalled ribosomes. A series of RQC factors are then recruited to dissociate and triage aberrant translation intermediates. Regulatory ribosomal stalling may occur on endogenous transcripts for quality gene expression, whereas ribosomal collisions are more globally induced by ribotoxic stressors such as translation inhibitors, ribotoxins, and UV radiation. The latter are sensed by ribosome-associated kinases GCN2 and ZAKα, activating integrated stress response (ISR) and ribotoxic stress response (RSR), respectively. Hierarchical crosstalks among RQC, ISR, and RSR pathways are readily detectable since the collided ribosome is their common substrate for activation. Given the strong implications of RQC factors in neuronal physiology and neurological disorders, the interplay between RQC and ribosome-associated stress signaling may sustain proteostasis, adaptively determine cell fate, and contribute to neural pathogenesis. The elucidation of underlying molecular principles in relevant human diseases should thus provide unexplored therapeutic opportunities.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.59 no.1
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• pp.66-72
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• 2014

Quality characteristics of yogurt with added colored barely flour was investigated during fermentation by lactic acid bacteria. Chemical properties such as moisture, crude protein, starch, ash and ${\beta}$-glucan contents was measured. pH, acidity, brix, Hunter color value and growth of lactic acid bacteria in yogurt was investigated during fermentation by L. acidophilus, L. bulgaricus, and S. thermophilus mixed culture. Crude protein contents of Daeanchal and Boseokchal was 16.16 and 12.17%, respectively. Starch contents of daeanchal were shown lower score. The pH of yogurt by addition of barley flour (Daeanchal) addition 0 and 20% were 6.66 and 6.40, respectively. The pH of yogurt supplemented with barley flour tended to be lower than before control which was not added barely flours and oligosaccharide in yogurt. Titratable acidity of yogurt added barley flour was higher compared with that of control. Brix of yogurt was decreased during fermentation by lactic acid bacteria. Lightness of yogurt added barley flour (Daeanchal) addition 0 and 20% were 83.25 and 69.83, respectively. The original microbial population of the yogurt during 0, 5, 8, and 15 hr fermentation were 7.48, 7.79, 8.15, and 8.71 Log CFU/g, respectively. Moreover, the addition of colored barley flour was to promote the proliferation of lactic acid bacteria in yogurt. In our research, addition of colored barley flours added into the yogurt may also have contributed to growth of lactic acid bacteria.

• Clinical and Experimental Reproductive Medicine
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• v.16 no.2
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• pp.161-171
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• 1989

The development of 2-cell mouse embryos to the blastocyst stage in vitro has been used as quality control for the culture media and supplements employed for human in vitro fertilization and embryo transfer(IVF-ET). 2-cell mouse embryos were cultured to the blastocyst stage in SECM, Medium 199-Earle's, Ham's F-10 I , Ham's F-10 II , Hoppe & Pitts, MEM and $HT_6$. The protein supplements contained in media were bovine serum albumine, fetal bovine serum and human fetal cord serum. The results were as follows; 1. The successful development was 81.3% in Medium 199-Earle’s, 91.9% in Ham’s F-10 I and 97.1% in $HT_6$. 2. 2-cell mouse embryos developed properly in all supplements but the best development was particularly noted in $HT_6$ media when HFCS was supplied as protein supplement.

• Food Science of Animal Resources
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• v.42 no.1
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• pp.73-83
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• 2022

The aim of this study is to determine the effects of using emulsion manufactured with soybeans (ES) to substitute chicken breast in Vienna sausages. Four types of Vienna sausages (S1: 10% ES and 50% chicken, S2: 20% ES and 40% chicken, S3: 30% ES and 30% chicken, and S4: 40% ES and 20% chicken) for this study were made. The pH, color, proximate composition, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), microphotographs, cooking yields, and texture profile analysis of sausages were examined. The pH value of uncooked and cooked sausages increased significantly with increasing ES content (p<0.05). The crude protein contents of S2, S3, and S4 were significantly higher than that of the control (p<0.05). Furthermore, the SDS-PAGE results showed that α-conglycinin, β-conglycinin, and the acidic subunit of glycinin all increased with increasing ES content. Microphotographs revealed that increasing the ES content decreased the size of fat globules. The cooking yields of samples increased significantly with increasing ES content (p<0.05). The hardness values of ES treated samples were significantly lower than that of the control (p<0.05). Therefore, 30% substitute of chicken breast with ES can improve the quality and structure of Vienna sausage, without inducing critical defects.

• Korean Journal of Plant Resources
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• v.11 no.3
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• pp.358-362
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• 1998

This study was carried out to examine the effect on the contents of dietary fiber, mechanical properties, and sensory quality of bread contained with 10% of high-fiber Camellia (Camellia japonica L.) seed flour. Bread added by dietary fiber was the contents of moisture, protein and ash higher than control bread, while the contents of lipid lower than that of control bread. The high-fiber with Camellia seed flour contained 8.6% soluble dietary fiber, 43.7% insoluble dietary fiber, and 52.3% total dietary fiber. The ratio of insoluble dietary fiber/soluble dietary fiber in the high-fiber with Camelia seed flour was 5 times. Bread with the addition of dietary fiber contained 6.9% total dietary fiber. With the addition of dietary fiber, water absorption , mixing time loaf weight, and hardness increased, but the loaf volume decreased . The sensory quality on bread added by dietary fiber was somewhat low in color, appearance, crumb texture, mouthfeel, flavor and overall preference was higher than that of control bread.

• Korean Journal of Poultry Science
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• v.24 no.2
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• pp.59-66
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• 1997

Optimum drying conditions to utilize porcine blood from slaughter house for blood meals, and the effects of blood meals on growth in broiler chicks were investigated. Moisture and protein con-tents of slaughter porcine blood were 79.8 and 16.4%, respectively. The protein contents of the flash dried blood meals at 80˚C were not different from those of the spray dried blood meals at 160 and 190˚C, but higher by 17% relative to those of the spray dried blood meals at 80 and 120˚C. Results from protein analysis by SDS-polyacrylamide electrophoresis showed that flash dried blood meals at 80˚C and spray dried blood meals at 160˚C were better than spray dried blood meals at 80, 120 and 190˚C in terms of protein quality. In Feeding Trial I with broiler chicks, body weights of chicks fed 2, 4 and 6% flash dried blood meal diets at 80˚C were increased at 35 days by 5.6, 7.9 and 4.0%, respectively, compared to control group(P<0.05). In Feeding Trial II, body weights of chicks fed 4 and 6% flash dried blood meal diets at 80˚C were increased at 42 days by 4.9 and 5.3%, respectively, compared to control group(P<0.05). Feed conversion ratios of chicks fed diets 4 and 6% flash dried blood meal diets at 80˚C were significantly improved at 42 days by 7.0 and 3.7%, respectively, compared to that of control group(P<0.05). The optimum drying condition of slaughter porcine blood seemed to be the flash drying method at 80˚C

• Korean Journal of Food Science and Technology
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• v.9 no.3
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• pp.190-193
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• 1977

In our previous report (Korean J. Food Sci. and Technol., 9, 123, 1977) we have studied the functional properties of soy protein isolates prepared from defatted soybean meal. For the practical application of the data described, beef patties substituted with SPI, and imitatied ice cream were prepared and sensory evaluations were carried out. The sensory analyses indicated that the beef patties substituted with gelated SPI to 30% have no detectable difference to the control at the significant level of 0.01. The imitation of ice cream whose milk-solid-not-fat was substituted with soy protein isolates showed the same texture as the control. Flavor of ice cream, however, has significant difference to the control due to beany-off flavor. Therefore removal of beany-off flavor is required for the substitution in ice cream.

• Food Science and Preservation
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• v.11 no.4
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• pp.565-568
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• 2004

To investigate the effect of soy protein film packaging on the quality of beef, the rate of weight loss, pH, 2-thiobarbituric acid reactive substance (TBARS), and microbial (total bacterial count) Salmonella spp., E. coli changes were determined during storage. Beef samples were packaged with soy protein film containing rosemary extract and then stored at $4^{\circ}C$. Soy protein film was effective on prevention of weight loss, compared with the control, regardless of addition of rosemary extract. Change in pH of soy protein films containing the rosemary extract (RPF) was less during storage, compared with the control. Packaging of beef products with RPF inhibited lipid oxidation by $86\%$ at day 8 of storage, compared to the control. RPF packaging also affected the microbial growth, resulting in retardation of total bacteria by more than 1 log cycle. These results indicate that storage of beef packaged with RPF should be appropriate in terms of quality as well as shelf-life.