• Title/Summary/Keyword: Total and amino nitrogen

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한국 전통 간장의 숙성중 관능적 품질에 미치는 성분의 변화 -아미노산성질소, 아미노산 및 색도를 중심으로 (Changes of Components Affecting Organoleptic Quality during the Ripening of Korean Traditional Soy Sauce -Amino Nitrogen, Amino Acids, and Color)

  • 김종규
    • 한국환경보건학회지
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    • 제30권1호
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    • pp.22-28
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    • 2004
  • This study was performed to investigate the changes of amino nitrogen, total amino acids, free amino acids, and color of Korean traditional soy sauce (kan-jang) during the ripening and storage for 12 months and the characteristics of the changes. All of the preparation methods for soy sauce followed the recommendations of the Korea Food Research Institute. The components of soy sauce were analyzed at 0,6, and 12 months. The contents of amino nitrogen of soy sauce were significantly higher than that of soybeans or meju (soybean cakes) at the initial stage of storage (p<0.05), and decreased during the storage. The content of total amino acids of soybean sauce was significantly lower than that of soybeans, and the content of free amino acids was higher than that of soybeans (p<0.05). The contents of total and free amino acids decreased in soy sauce after 12 months of storage (p<0.05). The composition of total and free amino acids and their ratios of soy sauce were changed during the storage. The ratios of free to total amino acids of soybeans, meju, and soy sauce were 0.8%, 17.3%, and 53.1-59.8%, respectively. Glutamic acid, which represents the savory taste, was detected the most abundantly in soy sauce during the storage. The ratios of free to total amino acids of glutamic acid were 42.9-59.5% in soy sauce. Lightness of Hunter color of soy sauce decreased over time (p<0.05). This study indicates that the ratios of free to total amino acids of soy sauce were much higher than those of soybeans, although its contents of total amino acids were much lower than those of soybeans. This study also indicates that this comes from the preparation and fermentation of meju. It was suspected that the organoleptic characteristics of soy sauce derived from the amino nitrogen, amino acids, and color might be inferior over 1 year of storage time. However, more detailed research should be conducted to interpretate this characteristics more accurately.

이용도가 낮은 어패류의 가수분해물을 이용한 속성액젓의 제조 (Rapid Processing of Hydrolyzed Sauce Using Low-Usefulness Fish and Shellfish)

  • 배태진;최옥수
    • 한국식품영양학회지
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    • 제11권4호
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    • pp.402-408
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    • 1998
  • A rapid processing method for fermented sauce of favorable flavor was investigated with low-usefulness marine resources. Hydrolyzed at optimal conditions for 6 hours usuing alcalase, and separated by molecularporous membrane. It's very effective for remove bitter taste at below M.W. 100 dalton, and effective at below M.W.500 dalton. Added 2% invert sugar in fermented sauce at below M.W.500 dalton, and thermal treatment at 100$^{\circ}C$ for 30 minutes were improved flavor. Chemical composition of fermented sauce using hair tail were 80.7% of moisture, 2.2% of carbohydrate, 1.8% of total nitrogen, 1.6% of amino nitrogen and pH was 6.5. The ratio of amino nitrogen in total nitrogen was 77.8%. And chemical composition of fermented sauce used gizzard shad, kangdale, pen shell and oyster were similar to fermented sauce used hair tail. Total nitrogen were above 1.8% and the ratio of amino nitrogen in total nitrogen was 77.7∼84.2% in all fermented sauce. Amino acid contents in fermented sauce used hair tail, gizzard shad, kangdale, pen shell and oyster were 4,318.1mg%, 4,681.3mg%, 3,156.2mg% and 4,175.0mg%, respectively. And the predominant free amino acid were glutamic acid, lysine and glycine in all fermented sauce.

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녹두나물 성장과정중의 실소화합물과 유리아미노산의 변화에 관한 연구 (Changes of Nitrogen Compouds and Free Amino Acid of Mung-bean Sprout)

  • 김경자
    • 대한가정학회지
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    • 제19권1호
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    • pp.25-31
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    • 1981
  • The changes of various nitrogenfractions and free amino acid composition were investigated at various growing stages. The results are summarized as follows 1) Total nitrogen, water soluble protein nitrogen, and true protein nitrogen were decreased with growth. 2) Free amino acid increased with sprout-growth. the content of free amino acid were about 74.4%(combined Ser, Asp, Arg, Val) after 4 day sprout. It is belived that serine, aspartic acid, arginine and valine play an important role as taste compounds in mungbean sprout. 3) 16kinds of amino acid, including essential amino acids in human nutrition except tryptophan and cystin were quantified.

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가열과 비가열 처리를 통한 액젓의 이화학적 특성 (Characteristics of Salt Fermented Anchovies with Heat Treatment)

  • 강현우;조영제
    • 동아시아식생활학회지
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    • 제23권1호
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    • pp.92-97
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    • 2013
  • This study was conducted to understand the quality characteristics of salt fermented anchovies with heat treatment by measuring their chemical compositions. The heat-treated and non-heat treated salt fermented anchovies contained, respectively, 63.21 and 66.51% of moisture, 2.24 and 2.12% of total nitrogen (TN), and 1,537 and 1,520 mg/100 g of amino nitrogen (AN). In addition, heat-treated and non-heat-treated salt fermented anchovies contained 127 and 134 mg/100 g of volatile basic nitrogen (VBN), respectively. Moreover, measured the microbial level of heat-treated and non-heat-treated salt fermented anchovies was $2.58{\times}10^4$ and $3.61{\times}10^2$ CFU/mL, respectively. Also, the heat-treated and non-heat-treated salt fermented anchovies 3.65 and 0.30 units of protease activities, respectively. The total free amino acid contents in heat-treated and non-heat-treated salt fermented anchovies was 4,964 and 6,638 mg/100 g, respectively. The major free amino acid were glutamic acid, leucine, lysine, alanine, valine, isoleucine. Our results provide the characteristics of salt fermented anchovies and encourage their application for the food industry and cooking.

헤이즐넛 첨가에 따른 청국장의 맛성분 변화 (Changes in the Taste Compounds of Cheonggukjang Prepared with Hazelnut)

  • 이난희;장혁순;김종덕;김대현;최웅규
    • 한국식품영양학회지
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    • 제32권4호
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    • pp.342-348
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    • 2019
  • The objective of this study was to investigate the changes in flavor components of cheonggugjang prepared with hazelnut. Amino nitrogen content in cheonggukjang was significantly lower in the 30~40% hazelnut group compared to the control group. The volatile basic nitrogen of hazelnut added cheongkukjang showed a similar pattern to that of amino nitrogen. The number of B. subtilis was slightly increased in relation to the amount of hazelnut added, but there was no significant difference. The content of glucose increased proportionally with increasing hazelnut. Total amino acid content decreased with increasing hazelnut. The ratio of glutamic acid to total free amino acids increased with increasing hazelnut. Oleic acid content increased proportionally with increasing hazelnut, while linoleic acid content decreased. In conclusion, the addition of hazelnut may contribute to the quality diversification of cheonggukjang by changing the taste and flavor while maintaining the amino nitrogen content of cheonggukjang.

국(麴)의 첨가가 아미노산간장의 품질에 미치는 영향 (Effect of Addition of Koji on Quality of Amino Acid Soysauce)

  • 김찬조;이석건;이종수;박창희
    • Applied Biological Chemistry
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    • 제31권2호
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    • pp.154-161
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    • 1988
  • 아미노산간장의 품질을 개선하여 공업적규모의 국첨가 아미노산간장을 제조하기 위한 자료를 얻고자 총질소농도를 0.5%에서 1.5%까지 각각 조정한 아미노산간장에 탈지대두와 소맥국을 첨가하여 담금한 국첨가 아미노산간장의 숙성과정중 각종 물리화학적 성분을 분석 하였다. 총질소와 아미노태질소, 비중, 순고형분, 색도 및 적정산도는 총질소농도를 높게 조정하여 담금한 국첨가 아미노산간장에서 높았으나 총질소와 아미노태질소의 증가량은 총질소농도를 높게 조정한 시험구에서 낮았다. 환원당은 담금 1개월경까지 총질소농도가 높은 시험구에서 높았고 pH는 담금 2개월경까지 총질소농도가 낮은 시험구에서 높았다. 에칠알콜은 담금 5개월후 총질소농도를 0.5%로 조정한 시험구에서는 2.07%이었고 1.5%의 시험구에서는 1.44%이었다. 레브린산과 젖산은 총질소농도가 낮은 시험구에서 그 함량이 높았고 구연산은 숙성 전과정동안 증가하는 경향이었다. 국첨가 아미노산간장의 양조에는 총질소함량이 0.5% 내지 0.7%가 되도록 아미노산간장을 희석하여 담금한 후 약 $2{\sim}3$개월간 숙성시키는 것이 좋을 것으로 생각된다.

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Assessment of Ruminal and Post Ruminal Amino Acid Digestibility of Chinese and Canadian Rapeseed (Canola) Meals

  • Chen, Xibin;Campbell, Lloyd D.
    • Asian-Australasian Journal of Animal Sciences
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    • 제16권7호
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    • pp.979-982
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    • 2003
  • Two rapeseed meal samples (Sample A, hybrid 5900 and sample B, double low rapeseed No.4) obtained from China and one Canola meal sample obtained from a local crushing plant in Canada were used to investigate the amino acid degradability of rapeseed/Canola meal in rumen and amino acid digestibility of ruminal incubation residues by precision-fed rooster bioassay. Results show that in ruminal incubation the degradation rate of non amino acid nitrogen in crude protein is higher than that for amino acid nitrogen in crude protein, the results also suggest that the degradation rate of amino acid nitrogen in Chinese rapeseed meal sample B was lower than that for Canadian Canola, but that in Chinese rapeseed meal sample A is much close to that for Canadian canola meal. For all amino acids the digestibility of the bypass or residual protein as measured by the precision-fed rooster bioassay tended to be lower for Chinese rapeseed meal sample A than for sample B or Canadian canola meal which had similar digestibility values. However following a calculation of total amino acid availability, involving the digestibility of amino acids in the rumen and rooster bioassay the results are less contradictory. Results indicated that in traditional roasting-expelling process, heat treatment, especially dry heat treatmeat could decrease amino acids degradability in rumen of rapeseed/canola meal, but also may decrease total availability of amino acids of rapeseed/canola meal.

비중선별(比重選別) 현미중(玄米中) 유리 Amino산 함량 (Free amino acids of brown rice in relation to specific gravity grade)

  • 박훈;전재근;조인호
    • Applied Biological Chemistry
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    • 제15권1호
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    • pp.35-40
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    • 1972
  • The contents of free amino acids in deembryod brown rice of two varieties were investigated by amino acid autoanalizer in relation to specific gravity grade. The analytical methods of free amino acid were also discussed. 1) The lower the specific gravity of the unhulled rice the higher the content of total free amino acids in the deembryod brown rice, and the similar trend appears to hold on each amino acids. 2) Main free amino acids were serine+asparagine, glutamic acid, aspartic acid, alanine and valine, and maximum values of them were 7.3, 5.1, 4.0, 3.4, 0.9mg/100g rice, respectively. They consist about 85% of total free amino acids in most cases. 3) The contents of soluble nitrogen and free amino acids appear to be lower in high protein variety (IR 667) than in low protein variety (Jinhung). The percentage of free amino acid nitrogen to soluble nitrogen, however, appears to be higher in high protein variety (IR 667). 4) Alanine was much lower than aspartic acid in IR 667 having Indica blood while alanine appears to be higher than aspartic acid in Jinhung (Japonica rice) suggesting varietal difference in amino acid metabolism. 5) Threonine peak was overlaped with glutamine, and serine was with asparagine in this study.

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한국 전통 된장의 숙성중 관능적 품질에 미치는 성분의 변화 -아미노산성질소, 아미노산 및 색도를 중심으로- (Changes of Components Affecting Organoleptic Quality during the Ripening of Traditional Korean Soybean Paste -Amino Nitrogen, Amino Acids, and Color-)

  • 김종규
    • 한국식품위생안전성학회지
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    • 제19권1호
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    • pp.31-37
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    • 2004
  • 본 연구는 콩, 메주, 그리고 된장을 제조하여 장기간(12개월) 숙성시키는 과정 중에 아미노산성질소, 아미노산, 유리아미노산 및 색도의 변화를 관찰하고자 수행되었다 된장의 제조는 한국식품개발원의 지침에 따라 수행하였으며 제조 직후, 6개월 숙성 및 12개월 숙성 후에 시료를 분석하였다. 된장의 아미노산성질소는 제조 직후에는 콩과 메주에 비하여 높았으나(p〈0.05)숙성기간이 경과함에 따라 감소하는 경향이었다. 된장의 아미노산 총량은 콩보다 매우 낮았으나 유리아미노산 총량은 매우 높았다(p〈0.05). 된장의 아미노산 총량은 숙성 중 뚜렷한 차이를 보이지 않았으나 유리아미노산 총량은 숙성기간이 경과함에 따라 감소하는 경향을 보였다. 아미노산에 대한 유리아미노산의 비율 (유리율)은 총량으로 콩의 경우 0.8%, 메주의 경우 17.3%, 그리고 된장의 경우 숙성 중 20.4∼32.9%이었다. 된장의 숙성중 아미노산이나 유리아미노산의 조성은 변화되었으나 어느 시점에서나 지미 성분인 glutamic acid가 가장 많이 검출되었으며, 그 유리율은 21.1∼41.3%이었다. 된장의 색도(명도, 적색도 및 황색도)는 숙성기간이 경과함에 따라 낮아졌다. 이로부터 된장의 아미노산 함량은 비록 콩에 비하여 매우 낮지만, 아미노산 유리율은 메주의 제조와 발효로부터 증가되고 된장의 숙성과정에서 더욱 증가되는 것을 알 수 있다. 된장의 아미노산성질소, 아미노산 및 색도에 의한 관능적 품질은 숙성 12개월 후에는 떨어지는 것으로 보인다.

Rye-grass류의 물질생산, 단백질, aminotks, 엽록소, Carotene, RNA 및 DNA의 함량에 미치는 질소의 영향 (Effects of Nitrogen Nutrient on the Yield, Protein, Amino acid, Chlorophyll, Carotene, RNA, and DNA Contents in Rye-Grasses)

  • 장남기
    • Journal of Plant Biology
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    • 제16권1_2호
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    • pp.30-38
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    • 1973
  • To study the response to plant growth by the environmental factors, the effects of application of nitrogen on changes in the yield, crude protein, amino acids, chlorophyll, carotene, total phosphorus, acid-soluble phosphorus, phospholipids, RNA, and DNA were investigated with westerworlds 9Lolium sublatum) and perennial rye-grasses (Lolium perenne). The amounts of dry weight, crude protein, amino acids, chlorophyll, carotene, total phosphorus, acid-soluble phosphorus, phospholipids, RNA and DNA of both rye-grasses increased with adequately increasing nitrogen, and reached a maximum with an adequate application of nitrogen. The relationships between yields and crude protein contents, crude protein and RNA contents, and yields and RNA contents of westerworlds and perennial rye-grasses were found to be positively correlated, respectively. Therefore, in general, the response to plant growth by the environmental factors such as nitrogen nutrient may be summarized as follows: Environmental factors\longrightarrowDNA\longrightarrowRNA\longrightarrowProtein\longrightarrowPlant growth

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