• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.3
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• pp.201-206
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• 1986

The purpose of this study is to prepare the fish sauce front mackerel scrap which usually comprises $40{\sim}50%$ of raw fish in processing. Mackerel scrap was chopped, mired with equal weight of water, and then hydrolyzed by autolysis. The optimal conditions for hydrolysis of .mackerel scrap were at $55^{\circ}C$ for 4 hours. The maximum hydrolyzed rate of protein was 65% by autolysis. Crude protein content (6.5%) and color of mackerel sauce were similar to those of traditional soybean sauce. The abundant amino acids in mackerel sauce were leucine (22.8%), isoleucine (15.0%), phenylalanine (12.6%) and valine (12.5%). In sensory evaluation, mackerel sauce was at least equal to the traditional soybean sauce in product quality.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.34 no.2
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• pp.143-148
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• 2008

Variations of the seventeen amino acids(aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, cystein, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine, arginine) were analyzed in human hair sample by amino acid auto analyzer(AAA). The effect of bleaching and permanent wave manipulation on the amino acid composition of hair were investigated. Hair samples were collected from 10 males in their thirties. Hair samples were treated with 10 mL of 6 N hydrochloric acid at $110^{\circ}C$ for 24 h and analysed by AAA. The results showed that the amino acid content of normal hair(73.9%) decreased to 71.5% and 69.3% after bleaching and permanent wave treatment, respectively. Furthermore, mean contents of lysine and tyrosine in amino acids showed obviously decreased about 25% by permanent wave and bleaching treatment. On the other hand, serine, cystein, leucine and histidine were not changed.

• Journal of the Korean Chemical Society
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• v.21 no.3
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• pp.171-179
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• 1977

Proton magnetic resonance spectra of five glycine-containing dipeptides glycyl-L-valine, L-valyl-glycine, glycyl-DL-alanine, glycyl-DL-serine and glycyl-L-aspartic acid in $D_2O$ were investigated as a function of pH at room temperature. From the analysis of the spectra, it was found that the chemical shift of the $C_{\alpha}H,\;C_{\beta}H\;and\;C_rH$protons varies with pH as a one-step titration curve, and that the spin-spin coupling constant remains almost unchanged. Two distinct values of the chemical shift for $C_{\alpha}H,\;C_{\beta}H\;or\;C_rH$protons of constituent amino acids in dipeptide solutions indicate the existence of two magnetically non-equivalent sites in solution. From this study, the structures of the five dipeptides have been confirmed by proton magnetic resonance spectra and it has been suggested that the structural change, conformation and sequence determination can be explored for oligopeptides by an analysis of proton magnetic resonance spectra.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1440-1446
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• 1999

Fourty-two commercial vinegars were analyzed for their non-volatile organic acids, free sugars. amino acids, and volatile compounds. A study was made to characterize commercial vinegars chemically into three kinds of vinegars such as spirit, cider, and brown rice vinegars. Sixteen chemical components were significantly effective for the chemical characterization of commercial vinegars by stepwise discriminant analysis. Those were malic, succinic and lactic acids from the non-volatile organic acids; fructose and glucose from the free sugars; lysine, serine, leucine, valine and alanine from the amino acids; 1-hexanol, acetaldehyde, 3-methyl-1-butanol, 2-methylpropanoic acid, isopropyl butanoate and ethanol from the volatile compounds. Six components including malic acid, lysine, succinic acid, glucose, lactic acid and 1-hexanol were the most significant contributors to the differentiation of commercial vinegars into spirit, cider, and brown rice vinegars. In particular, cider vinegars could be characterized to be abundant in amounts of malic acid and 1-hexanol, whereas brown rice vinegars in amounts of lysine and lactic acid compared to spirit vinegars.

• Korean Journal of Food Science and Technology
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• v.21 no.5
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• pp.595-600
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• 1989

Protein-polysaccharides(PP) extracted from four species of gulfweed, fusiforme, sea-mustard and sea-tangle were examined for antitumor activity toward sarcoma-180 implanted in mice, ICR. Polysaccharides in protein-polysaccharides extracted from gulfweed, fusiforme, sea-mustard and sea-tangle were 61.48, 55.61, 34.06 and 30.28%, respectively. Monosaccharides of four seaweeds consisted of glucose, galactose, mannose, fructose and xylose, and major amino acids consisted of glutamic acid, aspartic acid, cystein, valine and glycine. Antitumor activity of the protein-polysaccharides extracted from sea-mustard showed the highest inhibition ratio of 69.76% when PP was injected to the mice at the dose of 100mg/Kg/day. PP of sea-tangle showed the maximum survival ratio of 25.22% when injected at the dose of 100mg/Kg/day.

• Journal of the Korean Professional Engineers Association
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• v.28 no.5
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• pp.12-19
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• 1995

Korean fresh elephant -foot (Amorphophalus Konjak K. Koch) and its powder were analyzed and compared with foreign samples for the purpose of investigating the physico -chemical characteristics of Korean konjak. The Korean fresh konjak contains 80.64% of moisture and most of the solid component comprises sugar, protein and trace of fat and fibre. The mannan content of Korean konjak powder is far smaller than those of Japanese and Chinese konjak powder. The analysis of the korean konjak protein tells that 45% of glutamic acid, aspartic acid and argi-nine is included other remaining amino acid is larger with the order of valine, serine, leucine, and gly-cine. The Korean konjak contains a moderate amount of K component and other inorganic component increases with the order of P Na and Ca. The yield of konjak refined powder from dried chip was 61% and 51.5% of korean and chinese re-spectively. The whiteness degree of chinese konjak powder was slightly higher than that of korean product but the difference could not be recognized by the naked eye.

• Applied Biological Chemistry
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• v.5
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• pp.39-42
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• 1964

1) The Moisture and glycogen contents of salted-oyster (Zin Suk Hwa Jut) were much less than those of raw oyster, while the free sugar content was dominent. 2) The amino acids were detected and identified as aspartic acid, glutamic acid, cystine, serine, glycine, lysine, threonine, histidine, alanine, arginine, valine, methionine, tyrosine, phenylalanine, leucine, iso-leucine and tryptophan in the juice of salted-oyster by using the method of paper chromatography, and the all essential amino acids from nutritional view point was admitted in this juice. 3) The juice contained 0.264mg/ml of tyrosine, 0.304mg/ml of arginine, 0.046mg/ml of tryptophan, 0.460mg/ml of histidine, 0.350mg/ml of methionine, 0.440mg/ml of cystine and 0.115mg/ml of phenylalanine.

• Korean Journal of Poultry Science
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• v.17 no.2
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• pp.83-91
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• 1990

The effect of dietary components on cholecystokinin (CCK) release into plasma was investigated in chicks by feeding a meal through a stomach tube, followed by the CCK determination with specific CCK-8 antibody. In experimental 1, the results showed that both isolated soya protein and an amino acid mixture simulating the amino acid composition of the soya protein increased the release of CCK, though to a lesser extent with a delayed response in the former, when added to a protein-free diet. Among amino acids added singly to the protein-free diet, phenylalanine was more efficient than arginine and valine, exerting a response almost identical to the complete amino acid mixture. In experimental 2 and 3, by feeding the protein diets supplemented SBTI, piasma CCK level was promptly increased and this response was in a dose dependent fashion during the measurement time, being higher at 1000 than at 100 mg/kg diet. Since the SBTI supplementation did not affect crop emptying rates significantly, it was concluded that SBTI by itself enhanced CCK release into circulation.

• Korean Journal of Food Science and Technology
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• v.9 no.1
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• pp.41-46
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• 1977

The composition of fatty acids and sterols from Sapindus Mukurossi oil were analyzed by gas liquid chromatography and amino acids from Sapindus Mukurossi seed oil cake were determined by amino acid autoanalyzer. The results obtained were summarized as follows; 1. Oil content (45.7%) was higher in Sapindus Mukurossi seed than in other plant seeds such as soybean, sesame and peanut. 2. From the analysis of fatty acids, it was found that oleic acid(61.6%) and gadoleic acid(20.4%) were major fatty acid and that high monoenoic acid content(82%) could be a characteristic of sample seed oil. 3. Glutamic acid contained the most amounts among all amino acids determined, and isoleucine, leucine, lysine, phenylalanine, threonine and valine were relative high amounts compared with content of other amino acids. 4. The sterol compositions of 4-desmethyl sterol, 4-monomethyl sterol and 4,4-dimethyl sterol fraction were found to be similar to those of higher plant oil, but 4-monomethyl sterol fraction was characterized by containing the unknown sterol (31.5%) with RRT 1.27.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.2
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• pp.215-221
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• 1993

This study aims to construct the conditions of thermal hydrolysis (40, 45, 5$0^{\circ}C$) of koji for the purpose of rapid soy sauce fermentation. Koji hydrolysate was stable for fermentation, when koji hydrolyzed at 4$0^{\circ}C$ with 12% NaCl or at 45$^{\circ}C$ with 8% NaCl. The highest extracted total nitrogen was 1.75%, when the salt level was 9% and at 45$^{\circ}C$. The amount of reducing sugar was 7.2% and that of formol nitrogen was 0.9% when NaCl concentration was 12% and at 45$^{\circ}C$. The viscosity of koji hydrolyzate was in good condition with 15% NaCl and at 45$^{\circ}C$ until after 12days. On the other hands, free amino acid extracted from koji hydrolyzates showed the highest levels of 3268mg% at 45$^{\circ}C$. Free amino acids consisted of glutamic acid, leucine, arginine, aspartic acid, lysine, valine and phenylalanine which dominated 50% of total amino acids.