• Journal of Plant Biology
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• v.34 no.1
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• pp.31-35
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• 1991

Induction of symbiosis between N. muscorum and cultured tobacco cells associately cultured on nitrogen-free medium and effects of polyamines on culture condition were carried out. Analysis of amino acid composition in associate cultures showed increase in total amino acid amounts than single culture of cultured tobacco cells and methionine was markly increased in associative culture on N-free medium treated with 1 mM spermine. These results indicated that the composition of amino acids increased effectively in associative cultures by nitrogen fixation of N. muscorum.scorum.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.4
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• pp.417-424
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• 2022

To develop a value-added anchovy Engraulis japonicus sauce, the processing conditions and quality characteristics of a rapidly fermented and high-purity anchovy sauce (RRAS) were examined by adding 5-10% (w/w) radish Raphanus sativus L. RRAS exhibited higher yield, total nitrogen content, and amino nitrogen and calcium contents as well as lower salinity than those of conventional anchovy sauce (control). The salinity, yield, and total amino acid contents of RRAS and control were 17.2-17.7% and 19.6%, 81.2-88.7% and 61.0%, and 13,117.8-14,174.9 mg/100 g and 10,041.1 mg/100 g, respectively. The major amino acids recorded were aspartic acid, glutamic acid, alanine, valine, isoleucine, leucine, phenylalanine, ornithine, lysine, and histidine. The histamine contents of RRAS and control were 8.3-8.6 mg/100 g and 19.2 mg/100 g, respectively, while the protease activity levels were 0.901-0.958 unit/mg and 0.695 unit/mg, respectively. Overall, this study establishes that RRAS can not only significantly shorten the salt fermentation period, but can also serve as an anchovy sauce with superior nutritional quality and higher levels of amino acid and calcium.

• The Korean Journal of Food And Nutrition
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• v.10 no.4
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• pp.528-532
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• 1997

A fermented squeezed-type paste was processed in order to highly effective utilization of cockle shell by-product, and improvement on rheological properties and texture of hydrolysate by used additives. The cockly shell by-products were homogenized with addition of water and enzymatically hydrolyzed at 5$0^{\circ}C$ for 8 hours added 4% Protease N.P.(Pacific Chemical Co.). And the hydrolysate was thermally treated for the purpose of flavor improvement, enzyme inactivation and pasteurization product at 10$0^{\circ}C$ for 1 hour, with 4% glucose. To make improvement of rheological properties, used complex additive with 0.5% alginic acid, 1% pectin and 0.2% agar were very effective. And stability of mixing was 98.1% after centrifuged at 10,000 rpm for 60 minutes. The chemical composition of moisture, total carbohydrate, total nitrogen and amino type nitrogen in the fermented squeeze-type cockle shell by-product paste were 57.7%, 20.6%, 1,458mg% and 1,187mg%, respectively. And the ratio of amino type nitrogen in total nitrogen was 81.4%.

• The Korean Journal of Ecology
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• v.18 no.4
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• pp.433-440
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• 1995

The constituents and proportions of non-protein free amino acids including canavanine were measured in roots and leaves of legumes, Robinia pseudo-acacia L., Wistaria floribunda L., and Canavalia lineata L. by using high performance liquid chromatography during dormant and fertilizing seasons. in all the three plant species, asparagine was the most abundant amino acid occurring 30％ of total free amino acids, and canavanine was the second most abundant amino acid contributing 10％ of total free amino acids throughout dormant and fertilizing seasons. In dormant season, roots contained 2 to 3 folds of free amino acids including canavanine and asparagine compared to those in fertilizing season. When proportions of asparagine and canavanine to total gree amino acids in various parts of C. lineata were examined in fertilizinng season, the level of asparagine was the highest in roots while that of canavanine was in seeds. On the basis of these results, it is assumed that canavanine appears and functions as a nitrogen-storing compound in roots and leaves throughout the whole life cycle of the investigated plants.

• Journal of the Korean Society of Food Culture
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• v.31 no.6
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• pp.643-651
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• 2016

This study was investigated the difference in the quality characteristics of the fermented soybean roasted with different conditions for making chungyukjang. Roasted condition of soybean was decided by pre-test, which was on $140^{\circ}C$ for 21 min, $180^{\circ}C$ 9.5 min, and $220^{\circ}C$ 6 min. Fermented soybean with different roasted condition and conventionally made cheonggukjang were measured for proximate composition, color, pH, amino nitrogen, ammonia nitrogen, free sugar and amino acids. The lightness and yellowness of soybean fermented by conventional method was higher than those of the fermented soybean with roasted soybean. The contents of free sugar of fermented soybean roasted on $220^{\circ}C$ for 6 min (FS220) was the highest among the group and followed by fermented soybean roasted on $180^{\circ}C$ for 9.5 min (FS180), $140^{\circ}C$ 21 min (FS140) and conventional cheonggukjang (FS0). The contents of total free amino acid was highest on fermented soybean roasted on $140^{\circ}C$ for 21 min (FS140) and followed by fermented soybean roasted on $180^{\circ}C$ for 9.5 min (FS180), $220^{\circ}C$ 6 min (FS220) and conventional cheonggukjang (FS0).

• Korean Journal of Pharmacognosy
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• v.27 no.1
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• pp.6-14
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• 1996

To differentiate the quality of Korean ginseng from those of other habitats, the quantitative analysis of free amino acids(FAA) and total amino acids(TAA) in addition to ginsenoside Rb1 and Rg1 was carried out using amino acid analyzer and HPLC, respectively. FAA pattern in Korean ginseng was much different from that of Panax notoginseng. The difference in total content of FAA was also found that Korean ginseng contained 26.3-39.8mg/g while Panax notoginseng contained 6.5mg/g. This FAA content had a tendency to increase with the age of radix. The contents of FAA and TAA in Korean ginseng(6 years old) from Kumsan were shown to be the highest than other ginseng origins tested. The content in the 6 years Panax ginseng from China was about same with that of 4 years Korean ginseng of Kumsan. However, regarding to gisenoside Rbl and Rg1, which have been accepted as the characteristic components of Panax ginseng-Panax notoginseng showed considerably higher content than those of any other ginseng origin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.382-387
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• 2001

Characteristics of six commercial samjangs were analyzed such as proximate composition, free amino acids, organic acids and free sugars. Also color, taste and odor were evaluated by 36 panelists. They were composed of moisture content 41.4-48.4%, crude protein 9.2-10.4%, crude fat 2.2-3.4%, pH 5.3-5.7, amino nitrogen 194.0%-375.6 mg% and sodium chloride 7.7-9.1%. Total free amino acids of samjangs were 975.89-2304.98 mg%. Glutamic acid was the highest amino acid among free amino acids as 231.7-788.01 mg%. Proline, arginine, alanine and lysine were higher than other free amino acids while histidine, cystine and methionine were lower than other. Eleven free amino acids including glutamic acid were the highest in samjang (B) which contained more doenjang than any other makers did. Total organic acids were 401.01-640.27 mg%. 69.65-269.07 mg% of succinic acid was the highest among organic acids. Lactic acid was the highest in samjang (F) which was home made. Total free sugars was the highest in samjang (A) which contained more wheat flour than any other makers did it. Glucose was 9.30-23.99% and fructose was nd-2.69%. The result of proximate composition showed a different pattern comparing with that sensory evaluation. Samjang (A) which contained less salt showed the highest overall acceptability while samjang (F) which contained more dark color, more salt was the lowest one among the samples.

• Journal of Ginseng Research
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• v.9 no.1
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• pp.95-103
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• 1985

The concentrated red ginseng extract (RG-EXT) was prepared by extracting the ginseng tails with 0-90% ethanol solution at 70-100$^{\circ}C$ and analyzed for amino acids composition and other nitrogeneous fractions. The results showed that nonprotein fraction was more than 90% of the total N-compounds and 17 free amino acids were identified by High Performance Liquid Chromatography. Maximum and minimum N-compounds or total free amino acids were recovered in RG-EXT with 50% and 90% ethanol, respectively. An increase in ethanol concentration resulted a significant change in free amino acid composition while extraction temperature caused a little gradual decrease in water soluble nonprotein and total nitrogen fractions.

• Asian-Australasian Journal of Animal Sciences
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• v.6 no.4
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• pp.619-622
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• 1993

Rumen bacterial amino acids in sheep on urea diet were monitored to assess a possible change in amino acid synthesis as a long term response to high rumen ammonia environment. A sheep was fed a semipurified diet with soybean meal, followed by a diet with urea as a main nitrogen source. Mixed rumen bacteria were harvested from ruminal fluid taken 3 h after feeding (twice in soybean meal feeding and 6 times in urea feeding) and fractionated as cell wall, proteins and protein-free cell supernatant of monitor amino acids in each fraction. Ruminal ammonia concentration at the sampling ranged from 5.7 to 39.5 mgN/dl. Cell wall and protein fractions of mixed rumen bacteria were stable in their amino acid composition regardless of nitrogen sources of diet and the feeding duration. However, protein-free cell supernatant fraction showed a higher alanine proportion with urea feeding (18.6 and 28.2 molar % of alanine for samples from sheep fed soybean meal and urea, respectively) and its duration (20.6 and 32.9 molar % for samples from sheep on urea diet for 1 and 65 days, respectively). Total free amino acid level of bacteria was depressed in the initial period of urea feeding but restored on 65th day of the feeding. These results suggest that an alanine synthesizing system may develop in rumen bacteria as urea feeding becomes longer.

• The Korean Journal of Ecology
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• v.26 no.3
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• pp.135-142
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• 2003

Four legume plants showed better growth by the external nitrogen supply rather than the symbiotic nitrogen fixation only under salt additions. In case of Glycine max and Phaseolus angularis, total nitrogen contents decreased by high salinity level but their amino acid levels significantly increased with the increase of salt treatments and indicated high soluble-/insoluble-N ratios. Cassia tora and Albizzia julibrissin contained less amino acids than G. max and P. angularis but total N (esp. insoluble N fraction) increased with higher salt levels. Asparagine occurred as a main amino acid especially in G. max and P. angularis and can be seen as potential N-storage form in these plants. It might be play an important role for the osmoregulation mechanism under the saline condition. Meanwhile, to investigate what kinds of nitrogen sources are effective for overcoming salt stress on soybean plants, various N forms and concentrations (NH₄NO₃-N, NO₃-N, NH₄NO₃-N; 2.5 and 5 mM) were additionally supplied to the salt gradient medium. Soybean plants treated with NH₄NO₃-N showed the best growth up to 40 mM NaCl and NO₃- fed plants indicated good growth even at 80 mM NaCl treatments. Contrary to NH₄NO₃- and NO₃- fed plants, NH₄/sup +/- fed plants showed remarkable growth reduction and died by 40 and 80 mM NaCl treatments after the first harvest (15th day). Consequently, these results suggest that salt excluding and resistant capacities of soybean plants under NaCl treatments are increased in order of NH₄ - N, control, NO₃- N and NH₄NO₃- N depending on N concentration except NH₄- N treatments.