• 한국식품영양과학회지
• /
• 제23권4호
• /
• pp.680-685
• /
• 1994

Total nitrogen content, proline, free amino acids, sugars, invertase and diastase activities in native bee-honey (NBH) and foregin bee-honey (FBH) harvested from our different areas of Kangwon , Korea were determined. The total nitrogen contents of NBH and FBH were 0.077$\pm$0.033mg% and 0.055$\pm$0.022mg%, respectively. Proline content in NBH was 42$\pm$10mg% and waqs found to be much lower than that in FHB. Phenylalanine and proline were major free amino acids both in NBH and FBH . The content of total free amino acid in FBH were twice as much as that in NBH , however isomaltose content in NBH were almost two times more than that in FBH. Other sugars including fructose, glucos , sucrose and maltose were also analyzed. No differences were found between NBH and FBH in invertase activities, but comparing to these of FBH ,lower values of diastase activity in NBH were observed.

• 한국식품조리과학회지
• /
• 제6권2호
• /
• pp.85-96
• /
• 1990

Globefish, Fugu xanthopterus, known to have a severe toxin, is one of the favorite food in Korea and Japan when the toxic part is removed. In this paper, the effect of cooking on the composition of nitrogenous components in the extractives from globefish cooked investigated and the changes of the taste compounds originated from the nitrogenous components in the extractives were discussed. When the sample fish was analysed for general composition, drip amount and pH by the different methods of thawing, the method effective method was the running water thawing. Total nitrogen content in raw globefish and the frozen globefish was not different, and the nitrogen content was increased with the heat treatment. It seemed that the nitrogen content was higher in the extract from the boiled globefish than that of the steamed globefish. Taurine, lysine, glycine and alanine were occupied about 70% of the total free amino acids. Total free amino acid content was higher in the extracts from the frozen sample than those from the raw sample. The amount of free amino acids was increased when the globefish soup cooked under the direct-heat cooking than in the microwave oven-heat cooking. Among nucleotides in the extracts from the thawed and cooked fishes, IMP and inosine contents were increased, and the both components were decreased with the heating time and by the heating method. Tne content of total creatinine-nitrogen were 50% of the total nitrogen content of the extracts, but the concentration of glycinebetaine, TMA and TMAO were only a few amounts. It could be concluded that total creatinine components, including free amino acids such as taurine, lysine, glycine and alanine, and IMP might be the important components contributing to the taste of the cooked globefish.

• 약학회지
• /
• 제4권1호
• /
• pp.14-16
• /
• 1959

In order to confirm the biochemical process of the fermentation from soybean to maiju and of the fermentation from maiju to kanjang and dainjang, the introgen distributions of soybean, maiju, kanjang, and dainjang are studied on protein nitrogen, peptide nitrogen, amino nitrogen and volatile nitrogen. And the contents of amino nitrogen, peptide nitrogen, and true protein nitrogen to the total nitroge of soybean, maiju, kanjang, and dainjang are shown in table 1 and the ratios are shown in table 2 and the figure. According to the results indicated in the tables and figure, the following conclusions are summerized. 1. The main biochemical process at the fermentation from soybean to maiju would be the degradation from protein in soybean to peptide compounds in maiju. 2. The main biochemical process at the fermentation from maiju to kanjang and dainjand would be the degradation from peptide compounds in maiju to amino nitrogen compounds in kanjang and dainjang. 3. However bacause the protein nitrogen indicated as the ratio of protein nitrogen to total nitrogen is contained still higher content in dainjang. It is assumed that there might be two kinds of proteins in soybean one is the protein which could be converted to peptides at the maiju fermentation and to amino nitrogen compounds lastly at the kanjang fermentation. The other is the protein which would not be effected at these fermentation at all remaining as the protein nitrogen in dainjang. One of the finished products. 4. It can be indicated that the process from maiju to kanjang and dainjang would be due to the fermentation as indicated by HAW and CHOI.

• The Korean Journal of Ecology
• /
• 제22권3호
• /
• pp.109-117
• /
• 1999

32종의 해안식물(주로 염생식물)에 대한 유리아미노산 및 총질소함량을 조사하였다. 몇몇 종(참골무꽃과 해란초)을 제외한 모든 식물체는 Pro을 함유하였으나, 번행초, 등골나물아재비 및 갯무에서만, 높은 함량을 나타내어, 이들 식물에서 Pro은 세포질성 삼투물질로 작용하는 것으로 생각된다. 그러나 등대풀, 갯무, 갯방풍, 갯기름나물, 통보리사초, 왕잔디, 갯잔디 등의 식물은 Pro 보다는 hydroxylproline (OH-Pro)을 상당량 축적하였다. 총 아미노산은 갯개미취, 갯질경, 해란초, 순비기나무 및 특히 명아주과와 돌나물과 식물에서 낮은 값을 보였다. 또한 번행초, 등대풀, 갯무, 명아주과 및 콩과 식물은 보편적으로 총 질소 및 수용성 질소함량이 높았으나, 참골무꽃, 해란초, 순비기나무, 통보리사초 및 벼과 식물은 낮은 수준의 질소함량을 보였다. 대부분의 해안식물에서 유리아미노산은 총질소함량에 차지하는 비율이 낮았지만, 등대풀, 모래지치 및 둥근바위솔의 경우 아미노산 질소가 총질소함량의 25∼30%를 차지하였다. 결론적으로, 몇몇 예외는 있지만 세포질성 삼투물질로 널리 알려진 Pro은 조사된 해안식물의 유리아미노산 풀(pool)에서 유의한 몫을 차지하지 않는 것으로 여겨진다.

• Preventive Nutrition and Food Science
• /
• 제15권2호
• /
• pp.120-129
• /
• 2010

To elucidate the composition of extractive nitrogenous components in the fresh Capsosiphons fulvescens cultured off the southern coast of Korea, and to determine the monthly variation of these nitrogenous components, extract samples collected monthly from December to March at Jangheung-gun, Jeonnam Province were analyzed for total nitrogen, free and combined amino acids, ATP and related compounds, betaines, trimethylamine oxide (TMAO) and trimethylamine (TMA). The content of extractive nitrogen was 1,090~1,233 mg/100 g on dry basis. The number of 21~25 ninhydrin-positive substances was detected in the analysis of free amino acids, and their total amount was 3,710~4,788 mg/100 g on dry basis. Among them, free proline, asparagine, glutamic acid, alanine, taurine and glutamine were found to be abundant. The combined amino acids amounted to 1,573~2,121 mg/100 g in total and the total amount of ATP and related compound was 33.8~84.0 mg/100 g ($1.06{\sim}2.46\;{\mu}mol/g$) on dry basis. Betaine, glycinebetaine, $\beta$-alaninebetaine, $\gamma$-butyrobetaine, homarine and trigonelline were detected in most of samples. Levels of free and combined amino acids, ATP and related compounds fluctuated from sample to sample, with their contents higher in December and January and lower in March.

• Journal of Nutrition and Health
• /
• 제7권2호
• /
• pp.37-51
• /
• 1974

This Study was carried out to observe the effect of nutritional condition on the change of protein metabolism in the animal body by feeding on imbalanced protein diet. A total 242 growing male albino rats, weighing $115{\sim}120$ gm, were used for the experimental animals. The rats were fed on the standard diet(st), protein flee diet(pf) and imbalanced protein diet(ib) for twelve weeks respectively. Hemoglobin, packed cell volume in blood, and total nitrogen, amino acid nitrogen, urea-nitrogen, creatinine, transaminases(GPT, GOT) in liver and serum, and total nitrogen in small intestine, and total nitrogen, urea-nitrogen In small intestine, and total nitrogen, urea-nitrogen, creatinine, urea-nitrogen/creatinine ratio in urine were measured. The results obtained are as follows; 1. The gained body weight were lower in pf group and ib group than those of st group. The gained body weight fed for 12 weeks, were 80% lower in pf group than those of st group, and the body weight of pf group for $50{\sim}75$ days feeding were $40{\sim}60%$ decreased, compared with the stating weight, and then all of them died. 2. The change of the brain, liver, kidney, spleen and small intestine by feeding on imbalanced diet for 12 weeks were no remarkable difference with the starting weight, but those of protein free diet group were half or more decrease and those were significantly lower in spleen and small intestine especially than the other organ 3. The contents of hemoglobin in pf group for 8 weeks feeding, and the packed cell volume in pf group for 8 weeks feeding and in ib group for 12 weeks feeding were decreased. but those of the other feeding group were almost same value. 4. The total nitrogen in the liver, small intestine and serum of each diet group were no remarkable difference respectively. The contents of amino acid nitrogen in pf group for 2 and 6 weeks feeding were increased. 5. On transaminases: a) The cycle of increase and decrease of GPT activities were come periodically and the interval of cycle were fast in the early stage of feeding and slow there-after. b) The GPT activities were decreased gradually in pf group after feeding and those were increased in ib group for 6 weeks feeding but decreased there-after. The frequency of cycle were more GPT than GOT and specially those of GPT in early stage of feeding were two or three times while GOT was one. c) The interval of increase and decrease in GOT and amino acid nitrogen cycle were similar tendency. 6. The contents of total nitrogen, creatinine and urea-nitrogen of pf group in urine were decreased very sharply from sharting feeding to one week but increased dully from six weeks to eight weeks feeding. The contents of urea-nitrogen of ib group were increased dully by feeding on ten weeks but decreased by feeding on twelve weeks. From the above results, it is concluded that the trend of the metabolic change is maintained equally by homeostatic mechanism using the endogenous protein source during a certain period by imbalanced protein diet feeding. The homeostatic mechanism is come peridically, very fast in early stage of feeing and than slow there-after.

• 한국식생활문화학회지
• /
• 제31권4호
• /
• pp.348-356
• /
• 2016

The purpose of this study was to investigate the chemical contents (sugar, nitrogen, and amino acids) and sensory characteristics of traditional soy sauce according to three different methods. The samples were taken from four different periods (0, 20, 40, and 60 days after fermentation). Total sugar contents increased in all groups according to ripening period, and Gyupjang (G) showed the highest sugar content among the groups. Total nitrogen and amino acid contents of all groups increased after 60 days of ripening, and Gyupjang (G) and Gyupjang mixed with salt water (SG) had higher total nitrogen content compared to Chungjang (S) at the same period. The results from the sensory evaluation show that preferable sensory characteristics, such as color preferences, sweetness, umami taste, and overall preference, were significantly higher in Gyupjang (G) and Gyupjang mixed with salt water (SG) than in Chungjang (S). Preferable sensory characteristics had significantly high positive correlation with most amino acids, total nitrogen, and sugar contents, except for glutamine. Based on the significant difference in preferable sensory characteristics between Gyupjang mixed with salt water (SG) and Chungjang (S), Gyupjang mixed with salt water (SG) can be used to improve sensory characteristics. This research implies that adding salt water during the manufacturing Gyupjang process is advisable to yield high quality soy sauce.

• 한국식품과학회지
• /
• 제5권3호
• /
• pp.163-168
• /
• 1973

1) 숙성(熟成)은 납두(納豆)된장이 koji된장 보다 빠르고 13일간(日間)이면 충분(充分)하다. 2) 화학성분(化學成分) 품질(品質) 및 냄새와 색깔은 15% 납두(納豆)된장이 다른 것보다 가장 좋은 영향을 주었다. 3) 총 질소량의 변화는 담금한 후 13일(日)까지는 점차로 감소되었으나 amino acid양(量)과 암모니아태 질소량은 증가되었다. 4) Amino acid양(量)의 변화(變化)는 13일(日) 이후(以後)부터 감소(減少)되었다. 5) Amino acid양(量)은 납두(納豆)된장이 koji된장 것보다 많았다. 6) 총산과 환원당량의 변화는 숙성 $9{\sim}15$일(日)까지 급증가 하였으며 그 후(後)부터는 서서히 증감하였다. 7) 총산과 환원당은 koji된장보다 납두(納豆)된장이 약간 많았으며, 납두(納豆) 첨가량의 상이(相異)에 의(依)한 큰 차이(差異)는 없었다. 8) 환원당량과 amino acid양(量)의 변화(變化)는 protease 역가(力價)에 비례하였다. 9) 15% 납두(納豆)를 첨가하여 13일간(日間) $30^{\circ}C$에서 속양(速釀)하면 좋은 된장을 만들 수 있다.

• Biotechnology and Bioprocess Engineering:BBE
• /
• 제8권6호
• /
• pp.368-372
• /
• 2003

The growth and amino acid contents of the cyanobacterium, Spirulina platensis strain NIES 46, were investigated using ammonium, nitrate, nitrite, or urea as the sole nitrogen source in a batch culture. Chlorophyll a concentration was highest at 2,096$\mu\textrm{g}$/L in the nitrate group after 10days of cultivation, while the dry weight of S. platensis was highest at 4.5g/L in the ammonium group after 30days of cultivation. The total amino acid content was highest at 174mg/g dry weight of S. platensis in the urea group at the end of the cultivation period, yet the amino acid patterns for S. platensis were similar for all the experimental groups. Therefore, it seemed that the growth and amino acid composition of S. platensis varied depending on the type of nitrogen sources, while the amino acid patterns were not changed. Also, the most efficient harvesting time for S. platensis seemed to be approximately 10 days after cultivation.

• 대한가정학회지
• /
• 제24권4호
• /
• pp.105-116
• /
• 1986

This paper provides the analysis and the comparisons of three kinds of soy sauces based on the manufacturing sources. The main factors of this study are concentrated on general and amino acids components. Three samples represented as domestic market soy sauces, imported Japanese soy sauces and homemade soy sauce are analyzed and compared by Kjeldahl and AOAC method and amino acid autoanlyzer method which have the results as follows; 1. For total nitrogen and pure extract and sodium chloride known as general components, the domestic market soy sauces show the ranges of 0.85~1.51%, 11.37~17.4% and 16.03~17.43% and the imported soy sauce shows the ranges of 1.65~1.83%, 19.54~19.80%, 17.20~18.46% and the homemade soy sauce indicates 0.73%, 30.96% for each components. The results implicates that the homemade soy sauce contains less total nitrogen and pure extract while it contains more sodium chloride than the domestic market soy sauces. 2. The amount of total amino acids contained in each soy indicated the range of 3.864~6.883% for the domestic market soy sauce and the range of 7.705~7.839% for the imported soy sauce and 2.035% for the homemade soy sauce. Especially, 20~50% glutamic acids are contained in total amino acids of each soy sauces.