• KSBB Journal
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• 제30권2호
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• pp.91-95
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• 2015

Production of biodiesel from microalgae is dependent on the microalgal lipid content and free fatty acid composition. Both lipid and free fatty acid are regulated by nutrient sources. In this study, newly developed mutant Chlamydomonas reinhardtii with higher lipid content was investigated for the effect of nutrient limitation. Nitrogen $NO_3{^{-}}$ and phosphate $PO_4{^{3-}}$ were limited for nutrient starvation during the cultivation. Under nutrient starvation, total lipid content level was increased to 27~33% and C16:0 fatty acid content constituted over 31~43% of total fatty acid. Interestingly, we also found that the expression of fatty acid desaturase (FAD7) was decreased when nutrients were starved.

• 동아시아식생활학회지
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• 제10권1호
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• pp.37-41
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• 2000

Physiocheical properties and chemical compositions of two plums(Oishiwase, Formosa ) produced in Kimcheon area were investigated . Chemical compositions of two plum cultivars were similar except nitrogen free extract(NFE) . NFE value of Formosa was higher than Oishiwase . Alcohol insoluble substance content, total soluble pectin, total sugar content and total organic acid content of Oishiwase were 2.08%, 14.16%, 5.07% and 949.16mg%, respectively. In case of Formosa cultivar, those were 50%, 15.42%, 5.91% and 985.91mg%, respectively. Fructose content among free sugars of two plum cultivars range from 3.97-3.45% and the other were glucose, sucrose and inositol, 1.83-1.53%, 0.08-0.05% and 0.04-0.03%, respectively. Malic acid content was 35-373mg% and others were levulinic acid, lactic acid, citric acid, succinic acid and fumaric acid in the decreasing order.

• 한국작물학회지
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• 제32권1호
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• pp.97-102
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• 1987

홉프의 개화후 경과일수와 재배지 표고 및 연차간 기상 변화에 따른 $\alpha$-acid 함량의 변이를 구명하고 진행한 시험 결과를 요약하면 다음과 같다. 1. 홉프 $\alpha$-acid 함량은 개화후 50일경부터 70일경까지 최대에 달하였으며, 개화후 61일에 6.895%로써 최대치를 나타내었다. 2. 수확기에 따른 $\alpha$-acid 함량양은 표고가 낮은 130m이하에서는 수확기간에 미미한 변화를 나타내냈으나 그 이상의 표고에서는 8월 11일부터 15일경까지 수확한 것에서 타 수확기 보다 높았다. 3. $\alpha$-acid 함량이 가장 높은 표고는 190-260m이었고, 이보다 표고가 높거나 낮을수록 $\alpha$-acid 함량은 감소되었으며 표고 130m이하에서 가장 낮았다. 4. $\alpha$-acid 함량은 매년 정규분포를 나타내었으며, 동일 연도의 표고별 차이보다 동일 표고별 연차간 차이가 컸으며, 동일 연도내 표본간 CㆍV는 7.30~7.83%에 비하여 연차간 CㆍV는 19.26%로서 연차각 변이가 심하였다. 5. $\alpha$-acid 함량은 7월 하순의 최고기온과는 고도의 정상관, 평균기온과 일조시수와는 정상관, 강수양과는 부의 상관이 있었다. 6. 홉프의 생종화 수량과 $\alpha$-acid 함량은 유의한 정상관이 있었다.

• 동아시아식생활학회지
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• 제20권4호
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• pp.536-542
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• 2010

본 연구는 서울 지역 중화 요리점들로부터 탕수육과 튀김유를 각각 수거하여 지방 함량과 지방산 조성, 트랜스 지방산 함량 및 산가를 비교 분석한 후 탕수육 및 튀김유의 품질을 측정하였다. 탕수육 20종 시료의 총 지방 함량은 평균 14.65%로 측정되었으며, 주요 지방산은 평균적으로 linoleic acid($C_{18:2}$)는 38.13%, oleic acid($C_{18:1}$)는 30.07%, palmitic acid ($C_{16:0}$)는 17.14%의 순으로 높은 함량을 차지하였다. 총 불포화지방산은 평균 70.79%, 포화지방산은 평균 23.47%로 측정되었다. 탕수육 시료 중 6번, 7번, 9번, 16번, 17번 시료를 제외하고 linoleic acid, oleic acid, stearic acid의 순으로 많았으며, 이 세 개의 지방산이 85.38~87.27%를 점유하였다. 반면에, 7번, 9번 시료의 지방산 조성을 살펴보면 oleic acid(평균 41.88%), palmitic acid(평균 23.46%), linoleic acid(평균 15.22%) 순으로 높은 함량을 나타냈으며, 16번, 17번 시료의 지방산 조성을 살펴보면 oleic acid(평균 34.83%), linoleic acid(평균 28.68%), palmitic acid(평균 20.21%)의 순으로 높은 함량을 나타냈다. 특히, 6번 시료는 palmitic acid가 40.70%로 높게 함유하고 있었으며, 총 포화지방산 함량은 49.26%, 총 불포화지방산 함량은 50.05%를 나타내었다. 15종의 튀김유의 주요 지방산 조성을 분석한 결과, palmitic acid는 11.65~20.28%, oleic acid는 23.54~26.32%, linoleic acid는 43.82~52.55%, stearic acid는 3.98~5.29%로 주로 구성되어 있었으며, 탕수육 시료와 튀김유 각 100 g당 함유되어 있는 트랜스 지방산의 함량은 0.24 g와 0.98 g 이하로 각각 적은 양을 함유하고 있었다. 또한, 모든 시료는 식품공전상 튀김유의 산가 규격을 초과하지 않는 것으로 나타났다.

• Journal of Nutrition and Health
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• 제30권5호
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• pp.465-477
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• 1997

The purpose of this article is to know the effects on bowel function of the kind of fiber and the amount of fiber in SD-rats. To do this experiment, we select of $\alpha$-cellulose as n insoluble cellulose source and alginic acid and pectin as soluble cellulose source. The rats diets contained callolose camcentrations of 1.0%, 3.6%, 6.0% and 10.0%. After that, we raised the SD-rats for 4weeks and measured the amount of food intake, body weight, the food effciency ratio, the length of liver and stomach the weight of the intestines, the transit time through the intestines, pH in feces, and the amount of bile acid and Ca, Mg, pp. 1) The amount of food intake was 15.75-31.00g/day. It was highest in the 10.0% cellulose group and the lowest in the 3.6% and 6.0% alginic acid group (p<0.05). The body weights of rats were 277.50-349.809. It was highest in the 1.0% pectin group and lowest in the 3.6% alginic acid group, 6.0% cellulose group, and 10.0% pectin group. It had differences according to the content fiber and the kind of dietary(p<0.01). The food efficiency ratio was (p<0.01). The higher the content of dietary fiber, the lower the calory and the food efficiency ratio. 2) Transit time was 446.0-775.0 minutes and it showed signidicant ifferences according to the content and kind of dietary fiber(p<0.01). It was long in the 1.0% cellulose group and 1.0% pectin group but short in the 10.0% alginic acid group. As the content of dietary fiber increased, the transit time through the intestines was shortened. The length of small intestine was 101.03-120.40cm and there were no difference cegardloss of the content and kind of fiber. The length of the large intestine was 20.92-25.42cm and there were significant differences according to the content and kind of the fiber. High-fiber diets resulted in increases in the length of the large intestine. 3) The weight of the liver was 8.68-10.96g and there were no differences according to the content and kind of fiber. The weight of stomach was 1.28-1.74g and there were no differences resulting from the kind of dietary fiber, but it was highest in the 10.0% alginic acid group. The weight of the small intestine was 5.52-8.04g with no difference resulting from to the kind of fiber. It was highest in the 10.0% the alginic acid group and lowest in the 1.0% alginic acid group(p<0.05). The weight of large intestine was 2.50-3.30g with no differences related to the kind of dietary fiber. It was heaviest in the 6.0% and 10.0% alginic acid groups and in the 10.0% pectin group with differences related to the content of fiber(p<0.05). 4) The pH of the feces was 5.82-6.86 according to the kind of dietary fiber, alginic acid group was high at 6.66, the cellulose group was 6.26. but the pectin group was low at 6.30. There were difference according to the content of fiber, but no consistency. The content of bile acid was 6.25-34.77umol per 1g of dry feces. According to the kind of dietary fiber, the alginic acid group was low at 12.91umol, cellulose group was 18.64umol and, the pectin group was the highest at 27.78umol(p<0.001). Based on the content of dietary fiber, alginic acid group was low at 1.0%, but high at 3.6% pectin group(p<0.001). 5) The amount of feces was 1.00-5.10g/day. The weight of rat feces was 2.23g/day in the alginic acid goup, 2.75g/day in the cellulose group, and 1.82g/day in the pectin group. According to the content of fiber, cellulose group was high at 10.0% but alginic acid group was 1.0%, and there were significant difference according to the dietary fiber. The more the content of fiber, the more increase the content of feces in alginic acid, cellulose and pectin group. The content of Ca in the feces was 80.10-207.82mg/1g of dry feces. In the dietary fiber, alginic acid group was 193.08mg, cellulose group was 87.5mg, pectin group was 138.16mg. In the content of fiber, alginic acid group was high at 1.0% and 3.6% but low at 10.0% of Pectin group. The content of Mg was 19.15-44.72mg/1g of dry feces. According to the kind of dietary fiber, alginic acid group was 35.33mg, cellulose group was 23.60mg, and pectin was 36.93mg. According to the content of fiber, pectin group was high at 1.0% and low at 10.0% of cellulose group. The content of P was 1.65-4.65mg/1g of dry feces. According to the kind of dietary fiber, alginic acid group 2.23mg/g dry feces, cellulose group was 2.29mg/g, pectin group wa 4.08mg/g dry feces. In the content of fiber, pectin group was high at 6.0% and low at 6.0% alginic acid group, but there were significant difference among the analysis value. The conetnt of Ca and MG was higher in soluble alginic acid group and pectin group than in insoluble cellulose group. The high the content of the dietary fiber, the lower the food efficiency ratio and the short the transit time through intestine with the increase of the length of large intestin as well as the higher level of the stomach, the small intestine and the large intestine. According to the content of the dietary fiber, the amount of the feces, Ca, Mg and P was increased but the length the small intestin, the weight of liver, pH of the feces and the amount of bile acid showed no differences and consistency.

• 한국식품영양학회지
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• 제28권3호
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• pp.499-506
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• 2015

The aim of this study was to investigate the changes in the taste components of cheonggukjang made with germinated soybeans, which is produced by the addition of a smoking process. The total organic acid content of smoked cheonggukjang made with germinated soybeans (SCGS) was four times higher than that of non-smoked cheonggukjang made with non-germinated soybeans (NCNS). The total organic acid content of SCGS was lower than that of non-smoked cheonggukjang made with germinated soybeans (NCGS). The total free sugar content of NCGS and SCGS was approximately three times higher than that of NCNS. The total free amino acid content of NCGS was significantly decreased compared with that of NCNS, whereas the total free amino acid content of SCGS was 1.2 times higher than that of NCGS. The essential amino acid content of SCGS was significantly increased compared with that of NCGS. The ratio of glutamic acid to the total free amino acid in NCNS and SCGS was 19.6%. Similarly, the ratio of glutamic acid to the total free amino acid in NCGS was 19.1%. There were no significant differences in the total fatty acid content of NCNS, NCGS, and SCGS. The sensory evaluation of appearance, aroma, taste, and overall quality of SCGS was significantly increased compared with that of NCNS and NCGS. These results suggest that smoked cheonggukjang made with germinated soybeans could be utilized for the development of a novel fermented food.

• 한국식품영양학회지
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• 제23권1호
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• pp.45-51
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• 2010

2% 및 3% 농도의 녹용, 녹각, 굴껍질, 게껍질, 달걀껍질에 빙초산 및 식초를 5%, 10%, 15% 가하여 $30^{\circ}C$에서 4일간 항온시킨 후 용해율을 분석하였는데, 빙초산과 식초의 차이는 미세하였다. 녹용 2% 농도에서 용해율은 42~47%, 3%에서 41~47%였고, 산 농도가 높을수록 약간 증가하였다. 녹각 2% 농도에서 용해율은 59~63%, 3%에서 58~65%였고, 15% 산 농도에서 약간 저하하였다. 굴껍질은 2% 농도에서 용해율 85~96%, 3% 농도에서 95~98%였고, 15% 산 농도에서 낮아졌다. 게껍질은 2% 농도에서 용해율 79~88%, 3%에서 81~95%였고, 산 농도가 높으면 용해율이 약간 증가하였다. 달걀껍질 2% 농도에서는 용해율 84~96%, 3%에서는 84~93%였다. $100^{\circ}C$에서 2시간 가열하면 녹용과 녹각의 용해율은 19~24% 증가하였고, 게껍질은 10~11% 증가하였다. 이상의 결과와 조건, pH 및 산도 결과는 빙초산과 식초의 산 농도는 용해율에 크게 영향을 미치지 않는 것을 보여주었다. 그러므로 시료 3%를 녹이는 데는 산도 5%로 충분하였다. 여러 유기산에 대한 용해율은 빙초산과 식용 식초가 가장 높고, 동아식초는 굴껍질을 85%, 게껍질을 78%, 녹용을 28% 녹였고, 녹각에 대하여서는 침전을 만들었다. 구연산은 녹각을 57% 녹였으나, 다른 시료와는 모두 침전을 만들었다. 아스코르브산은 달걀껍질을 92% 녹였고, 다른 시료는 37~54% 녹였다.

• 식품보건융합연구
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• 제9권2호
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• pp.19-24
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• 2023

In this study, we tried to compare and analyze the taste components of Korean Ganjang made by a conventional method on a small scale and aged for 3 years and brewed Ganjang produced by a large company. As a result of the study, a total of 22 types of free amino acids in liver were detected. The main amino acids of Korean Ganjang were glutamic acid, lysine, serine, citrulline, alanine, and leucine, then, the main amino acids of brewed Ganjang were leucine, glutamic acid, aspartic acid, valine, serine, alanine. The content of glutamic acid in the composition of free amino acid was 12133.69 mg/mL, more than twice as much as that of Korean Ganjang. The content of leucine (bitter taste) was 5933.37 mg/mL of brewed Ganjang, which was 2.9 to 7 times higher than that of Korean Ganjang. Overall, the content of glass amino acids with savory, sweet, and bitter flavors was found to be very high in brewed Ganjang (BGS) than in Korean Ganjang (KAS, KBS, and KCS). On the other hand, GABA was 456.43 mg/mL for Korean Ganjang KBS, 3.3 times higher than brewed Ganjang. Brewed Ganjang had higher glucose content, inorganic content, iron (Fe), organic acid lactic acid and acetic acid content than Korean Ganjang. Korean Ganjang was found to contain high saturated fatty acids, calcium (Ca), and sodium (Na).

• 약학회지
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• 제8권3호
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• pp.80-84
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• 1964

The purpose of this investigation is to observe tha variation of vitamin $B_{12}$, nicotinic acid and folic acid contents in relation to the growing years of Panax Ginseng roots. The contents of the vitamins were estiamted microbiologically with Lactobacillus leichmannii, Lactobacillus arabinosus and Streptococcus faecalis, respectively. It is found that the content of vitamin $B_{12}$ in Panax Ginseng roots somewhat increases according to their growing years except 3-year-old roots. It is probable that the lower content in these roots should be due to the cultivating soil. The content of nicotinic acid in all the roots is not significantly different. The result of paper chromatography using the concentrated extract of the roots suggests that there exists some other substance besides nicotinic acid and nicotinamide, of which Rf value is 0.5 in comparison with the Rf 0.75 of nicotinic acid and nicotinamide. It is thought that this substance stimulate the growth of L. arabinosus. The content of folic acid is significantly different. The content level is the highest in the 4-year-old roots and the lowest in the 6-year-old roots.

• 한국작물학회지
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• 제42권1호
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• pp.1-6
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• 1997

근래에 육성된 한국산 녹두품종에 대하여 녹두 용도별 가공 적성분류 기준이 될 수 있는 주요 일반성분 함량과 지방산 조성을 조사하여 품종 육성의 기초 자료로 제공하고자 수행하였던 바 그 결과를 요약하면 다음과 같다. 1. 평균 조단백질, 조지방 및 조회분 함량은 각각 24.3, 3.6％였는데 수분함량은 약 10％ 정도였다. 2. 조단백질과 조탄수화물간, 종자수분과 조지방함량간, 종실중과 조지방함량간 등에서는 각각 고도의 부의 유의조관을 보였다. 3. 지방산조성 중 불포화지방산이 60∼67％ 함유되었으며 종류는 oleic acid, linoleic acid, linolenic acid, arachidonic acid 등 4종이었고, 포화지방산이 33∼40％정도 함유되었는데 종류는 stearic acid, palmitic acid, behenic acid, lignoceric acid 등 4종이었다. 4. 지방산 조성 중 linoleic acid가 33.46％로 가장 많았으며, 다음이 linoenic acid와 palmitic acid로 각각 21.87, 21.72％였고, 다음이 stearic acid, oleic acid, arachidonic acid가 각각 5.98, 5.87, 4.87％ 였으며 behenic acid와 lignoceric acid는 극히 미량 존재하였다. 5. Palmitic acid와 linoleic acid, oleic acid와 lignoceric, behenic acid간에는 고도의 정상관관계를, palmitic acid와 arachidonic, lignoceric acid간, oleic acid와 linolenic acid, arachidonic acid와 lignoceric acid간에는 고도의 부의 상관관계를 보였다. 6. 종실중과 oleic, arachidonic, behenic acid간에 고도의 정상관관계를 보였다.