• 한국식품영양과학회지
• /
• 제38권11호
• /
• pp.1564-1570
• /
• 2009

김치와 각각의 부재료들의 향기 성분을 비교하기 위하여 GC/MS로 정성 분석한 결과, 김치의 향기 성분은 sulfide 계열의 황 화합물과 유기산, 알코올류 등으로 나타났고, 김치의 냄새를 구성하는 물질들은 김치의 냄새를 각각의 부재료에서 검출된 향기 성분들로부터 유래한 것으로 확인되었다. 김치 특유의 이취를 저감시키기 위하여 김치의 부재료인 마늘, 생강, 양파 및 파를 각각 5 mm의 길이와 0.3 mm의 두께로 세절하고 100$^{\circ}C$ 에서 2분간 데친 후, 정수된 물 4$^{\circ}C$ 에서 12시간 동안 침지처리 하였다. 부재료 침지처리가 김치의 군덕내(moldy odor)와 신내(sour odor)에 미치는 영향을 관능검사로 평가한 결과, 세절침지처리김치에서 일반김치에 비하여 신내와 군덕내가 크게 감소한 것으로 나타났다. 또한 부재료의 침지처리가 숙성 중 김치에서 pH, 산도, 유산균수에 영향을 미치는 것으로 나타났다.

• 한국작물학회지
• /
• 제38권6호
• /
• pp.545-553
• /
• 1993

벼 기계이앙을 위한 어린모 육묘에서 뿌리엉킴촉진에 탁원한 효과가 있는 metalaxyl의 묘 뿌리분화 및 신장생장에 관한 일부 생리적 기작을 밝히고자 metalaxyl 침지처리에 따른 어린모의 근활력, 발근력, 아미노산 함량 변화, 광합성 및 엽록소함량등을 조사ㆍ분석한 결과는 다음과 같다. 1. metalaxyl(25%, 수화제) 200ppm에 침지처리한 어린모는 무처리에 비하여 전육묘기간중에 근활력이 높았으며 특히 파종후 10～13일에 현저하게 높았다. 2. metalaxyl 200ppm에 종자를 침지처리한 어린모에서 재발생된 관근의 길이는 무처리보다 유의적으로 길었으며, 뿌리의 신장을 촉진시켰다. 3. metalaxyl 200ppm에 종자를 침지처리한 어린모에서 재발생된 관근의 수는 무처리와 비슷한였으나, 관근에서 발생된 분지근(측근)의 수는 2～3배 증가되어 분기근의 분화를 촉진시켰다. 4. 어린모 뿌리의 alanine함량은 metalaxyl처리에 의하여 현저히 증가되었으며, alanine 함량과 근활력, 또 metalaxyl 농도와 분지근수 간에는 정의 상관관계가 있었다. 5. metalaxyl 침지처리는 어린모 뿌리에서 거의 모든 종류의 아니노산 함량을 증가시켰다. 6. metalaxyl처리는 어린모 체내의 엽록소 및 전질소 함량을 높이고, 광합성량을 증가시켰다.

• 한국식품영양과학회지
• /
• 제27권6호
• /
• pp.1077-1085
• /
• 1998

The effects of yeast on the fermentation of kimchi were investigated. The treatments were divided into two groups; yeast treatment during salting of Chinese cabbage(YS) and yeast treatment added in kimchi preparation(YF kimchi). The edible periods of the kimchi after yeast treatment during salting (YS kimchi) was extended 4~5 days by the results of pH, acidity, sensory quality. The activities of amylase, polygalacturonase and galactosidase of YS kimchi were retained at low levels compared to non treated condition throughout all fermentation periods, whereas protease activity was not significant different from the non treated condition. In addition, the contents of total hexose and uronic acid did not show remarkable change throughout fermentation, but total pentose was decreased by more than 7% at the early middle stage of fermentation(7~14 day after soaking). The change of free amino acid content was decreased by 16~44% than the non treated condition. In contrast, in the YF kimchi, the sensory quality was not good. The activities of amylase, protease, polygalacturonase and gal actosidase were appreciably higher than that of the non treated condition. Meanwhile, the contents of total hexose, total pentose and uronic acid, as products of degradation of cell wall constituents by the above enzymes, were decreased by 18~68% throughout fermentation than the non treated con dition, and total free amino acids were higher than the YS kimchi. Thus, yeast treatment during salting was found to be more effective to extend the edible periods of the kimchi.

• 한국식품영양과학회지
• /
• 제26권3호
• /
• pp.383-389
• /
• 1997

Doenjang(fermented soybean paste) was prepared by the series of processes including soaking, cooking, first fermentation(3 days at 30$\pm$2$^{\circ}C$) for the preparation of meju(soybean koji) after inoclulation of Aspergillus oryzae, and further fermentation (60 days at 30$\pm$2$^{\circ}C$) for the ripening after addition of salt 13% to meju. the crude phenolics extracted from defatted soybean and doenjang were fractionated onto the neutral phenolics(isofavonoids) and acidic phenolics(phenolic acids), respectively. Composition and antioxidative characteristics of phenolic fractions were determined. The neutral phenolic fractions contained genistin, genistein and daidzein; on the other hand, acidic phenolic fractions had syringic acid and seven other components. The content of genistin in doenjang dramatically decreased at the early stage of fermentation, whereas the content of genistein rather increased. In addition, the content of syringic acid of acidic phenolic fractions were increased during fermentation. These changes in individual phenolic components affected the antioxidative activity of neutral phenolics or acidic phenolics. antioxidative activity of phenolic compounds were evaluated during soybean fermentation. The antioxidative and free radical scavenging activity of neutral phenolic fractions and acidic phenolic fractions on linoleic acid autoxidation were also investigated.

• 한국환경농학회지
• /
• 제25권3호
• /
• pp.268-275
• /
• 2006

ALA (5-aminolevulinic acid) has been proposed as a tetrapyrrole-dependent photodynamic herbicide by the action of the protoporphyrinogen IX oxidase (Protox IX). A study was conducted to determine photodynamic herbicidal effect of ALA on seedling growth of rice (Oryza sativa L.) and barnyard grass (Echinochloa crus-galli Beauv. var. oryzicola Ohwi) under dry and wet conditions. ALA effect on early plant growth of rice and barnyardgrass was greatly concentration dependant, suggesting that it promotes plant growth at very low concentration and inhibits at high concentration. No significant difference in herbicidal activity of biologically and synthetically produced ALAs on plant lengths of test plants was observed ALA exhibited significant photodynamic activity regardless of PSDIP and its duration. Significant shoot growth inhibition by ALA soaking treatment exhibited apparently, indicating that ALA absorbed through root system was translocated into shoot part of plants. ALA reduced plant heights of rice and barnyardgrass seedlings by 6% and 27%, respectively, showing more tolerant to ALA in rice under wet condition. Leaf thickness was reduced markedly by ALA with increasing of ALA concentration, due to mainly membrane destruction and severe loss of turgidity in mesophyll cells, although the epidermal was little affected. It was observed that photodynamic herbicidal activity of ALA applied by pre-and post-emergence application exhibited differently on plant species, and that the activity of ALA against susceptible plants was highly correlated with growing condition.

• 한국작물학회지
• /
• 제48권1호
• /
• pp.50-55
• /
• 2003

Herbicidal activity of $\delta$-aminolevulinic acid(ALA), an intermediate for the biosynthesis of tetrapyrroles such as chlorophyll, heme, bacteriochlorophyll, and vitamin $\textrm{B}_{12}$ analogues, was examined to determine the variation in phytotoxic potential against different plant species as affected by different application methods. Seed-soaking treatment, ALA at low concentrations did not affect shoot and root lengths of test plants while at highest concentration reduced them by 20 to 30%. Alfalfa showed the most tolerant response to ALA in both pre- and post-emergence application, and followed by rice. When applied with pre-emergence, cotyledons of Chinese cabbage were severely bleached with 0.5 mM of ALA at 24 hrs after application, and root growth of rice, barnyard grass, and alfalfa was significantly inhibited with increasing of concentration. With post-emergence application, ALA at 2 to 4 mM reduced shoot and root growths of Chinese cabbage and barnyard grass completely. Herbicidal effects of ALA were more enhanced in the treatment combined with 2,2-dipyridyl sthan single application in barnyard grass and Chinese cabbage. The results suggest that alfalfa was the most tolerant to ALA among the tested plants, and that post-emergence application of ALA exhibited greatest photodynamic activity against tested plants.

• 한국축산식품학회지
• /
• 제36권4호
• /
• pp.508-515
• /
• 2016

This study aimed to investigate the functional and physicochemical properties of yogurt, supplemented with germinated brown rice (GBR) containing γ-aminobutyric acid (GABA), during storage. GBR was produced by soaking brown rice at 30℃, and saccharified germinated brown rice (SGBR) was produced by treating brown rice with α- and β-amylase for 1 h, at 80℃ and 60℃, respectively. Yogurt was manufactured using a commercial starter (YC-X11, CHR. Hansen, Denmark) at 37℃ for 12 h. The fatty acids and GABA contents were analyzed using GC and HPLC, respectively. The fatty acids in the cereal samples consisted of oleic, linoleic, and palmitic acid. The portion of oleic acid was the highest, at 35.65% in GBR, and 32.16% in SGBR. During germination, the oleic acid content increased, whereas linolenic and palmitic acid contents from GBR tended to decrease. Although the portion of saturated fatty acids, such as stearic and myristic acid, decreased significantly (p<0.05), that of unsaturated fatty acids, such as oleic and linoleic acid, increased with an increase in supplementation of BR, GBR, or SGBR in the yogurt. The yogurt, supplemented with cereal samples, showed a tendency of an increase in the concentration of GABA with an increase in the supplementation of the cereal samples. However, yogurt supplemented with GBR showed the highest concentration of GABA, regardless of the supplementation of the cereal samples. These results indicated that yogurt supplemented with BR, GBR, or SGBR could be a promising dairy product.

• Journal of Crop Science and Biotechnology
• /
• 제11권4호
• /
• pp.249-256
• /
• 2008

The objective of this work was to evaluate the germination of 12 rice genotypes under propionic acid stress, a phytotoxic compound produced in low drainage soils with high organic matter content. The tests were conducted with the first count of germination (PCG) and germination (G) of the genotypes subjective to 0, 3, 6, and 9 mM propionic acid concentrations. The seeds of each genotype were placed in germitest paper pre-soaked in treatment solutions forming individual bags. The germination was performed at $25^{\circ}C$ and the counts were carried out at 7 (PCG) and 14 days (G). A factorial random block design was performed with four replications of 50 seeds per genotype. Our study revealed that doses up to 9 mM propionic acid in the pre-soaking solution were efficient for genetic variability studies involving the character germination in rice; genetic variability for germination was detected in the collection of rice genotypes when subjected to propionic acid toxic effects. The genotypes Guichow, Dawn, and Toride-1 showed germination stability when subjected to increasing levels of propionic acid, and genotypes originated from irrigated system-cultivation performed better when subjected to propionic acid stress. These three genotypes will be a good biological material to for enhance the resistance to phytotoxic compounds in rice.

• 한국식품영양과학회지
• /
• 제11권4호
• /
• pp.37-41
• /
• 1982

In order to determine the optimal condition for making Yugwa (one of the Korean traditional cake) the textures in various conditions were studied by sensory test and texturometer. The changes of texture and fat content in the cake were measured along the period of storage. The results were as follows: (1) The cake were classified in 3 groups according to the leavening agent used in the procedure, namely refined rice wine (W), distilled liquor (L) and yeast group (Y). It was the refined rice wine group that had been 'the best' by sensory test. Its brittleness $(1.40{\pm}0.27)$ was higher than those of L and Y. (2) Crispness measured by bend test prior to soaking into syrup were 1.19, 1.23 and 1.63 in W, L, Y, respectively. (3) Chemical composition (%dry basis)) of Yugwa leavened with W included 9.3 of moisture, 1.3 crude protein, 6.7 crude lipid, 66.4 carbohydrate and 16.3 crude ash. (4) Brittleness decreased gradually along the period of storage while the rancidity increased. From the 40th days of storage, the change of brittleness and rancidity were marked as well as the scores of sensory test decreased significantly. (5) Content of linoleic acid in Yugwa decreased along the period of storage from 52.5% of total fatty acid on the first day to 10.9% on the 50th days Main fatty acids in Yugwa were oleic acid, palmitic acid and stearic acid, all of which were also decreased in content along the period of storage. One remarkable change was the appearance of an unknown fatty acid with 19.54 of retention time, in 50% of total fatty acid, on the 50th day of storage.

• 보존과학연구
• /
• 통권31호
• /
• pp.43-57
• /
• 2010

This study intends to provide quantitative data about the extraction characteristics of major elements of earthenware by executing soaking test of cleaning agents. It aims at providing basic data for the stability assessment when applying the cleaning agents for conserving earthenware. The data will be extracted from the analysis of co-relationship between the physical characteristics and the ion extraction characteristics. XRD analysis displayed that AT-1, AT-2 and AT-3 which did not generate mullite were fired at lower than 1,000 whereas AT-3 and AT-5 that included mullite were higher than 1,000. The degree of absorption was AT-4 > AT-2 > AT-1 > AT-3 > AT-5 in order and the correlation between the degree of absorption and firing temperature of earthenware displayed a positive correlation. Extraction amount of oxalic acid which was used for the removing iron oxide was AT-1 > AT-2 AT-4 > AT-3 > AT-5 in order. and the ion extraction data displayed that there is a positive correlation with absorption level. However AT-1 and AT-2 which were fired at lower temperature showed that there was no correlation between the ion extraction characteristics and absorption level. Ion extraction of citric acid produced little amount compared with the one of oxalic acid, yet it caused less damage to earthenware than oxalic acid when it applied. The result of ion extraction level in the absorption test displayed that Fe had higher level than in Si, Al from the test for both oxalic acid and citric acid. Based on the regression analysis of the data from the previous studies, the physical characteristics of the earthenware and ion extraction level, further studies will be conducted on the predicting technique on the extraction characteristics of major elements of earthenware samples for the conservation in future.