• Korean Journal of Food Science and Technology
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• v.24 no.1
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• pp.59-64
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• 1992

Salted and then washed flounder muscles with salting levels of 10%, 15% and 20% were mixed with boiled foxtail millet and spices(radish, garlic, ginger and red pepper) and fermented at $15^{\circ}C$ for 7 days. The changes of taste constituents of fermented flounder Sikhae, such as sugars, free amino acids and 5'-nucleotides, were investigated. The content of fructose decreased significantly during Sikhae fermentation, but the content of mannitol that was not detected from raw material was estimated to be $6.26%{\sim}8.97%$ in Sikhae. The content of total free amino nitrogen in the 15% salted Sikhae was 290.6 mg% and the highest value with 53.4% of its extract nitrogen. It is believed that leucine, alanine, arginine, glutamine, isoleucine, valine, glutamic acid and lysine may play an important role as the taste constituents in Sikhae. The detected 5'-nucleotides were CMP, UMP, CTP, AMP, ADP and ATP and among them the nucleotide showing the hightest level irrespective of treatment was UMP estimated to be $761.0\;{\mu}g{\sim}849.0\;{\mu}g/g$. ATP and ADP were significantly decreased in Sikhae, but CMP and CTP were significantly increased in the 15% salted Sikhae compared with those of raw material.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.708-712
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• 2006

The chemical properties of yellow and red onion were investigated and analyzed to provide basic data for functional food materialization and processing. The moisture and nitrogen free extract contents of yellow and red onion were 92.80%, 5.13% and 92.47%, 5.59%, respectively. Mineral components of yellow and red onion were rich in K (123.64 and 114.41 mg%), Na (34.09 and 33.57 mg%) and P (27.04 and 20.56 mg%). The major free sugar of yellow onion were glucose (744.2 mg%) and fructose (705.9 mg%). Whereas major free sugar of red onion were sucrose (692.8 mg%) and fructose (517.3 mg%). Glutamic acid, phenylalanine and aspartic acid in yellow and red onion were major amino acids. Abundant free amino acids in yellow onion were hydroxy-L-proline (27.34 mg%), L-serine (27.34 mg%) and L-arginine (26.25 mg%). Abundant free amino acids in red onion were L-glutamic acid (16.35 mg%), ammonium chloride (15.22 mg%) and L-serine (10.93 mg%). Ascorbic acid contents are higher in red onion (28.34 mg%) than in yellow onion (19.20 mg%). Quercetin and total polyphenol of yellow and red onion were 15.24 mg%, 5.70 mg% and 0.319 mg/g and 0.248 mg/g, respectively.

• Journal of Life Science
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• v.14 no.1
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• pp.51-56
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• 2004

The polysaccharide isolated from Phellinus species has been known as a folk remedy, including antitumor and immune-stimulating activities. However, there are lacks of knowledge about mycelial growth and exopolysaccharide (EH) production in its submerged culture. We investigated the optimal conditions on mycelial growth and EPS production in Phellinus baumii. The optimal temperature and initial pH for mycelial growth and EPS production in shake flask culture of P. baumii were proved to be 3$0^{\circ}C$ and pH 5.0, respectively. In case of carbon source, cellobiose and maltose were highly efficient for mycelial growth and fructose and mannitol were also relatively favorable for EPS production. Yeast extract was the most suitable nitrogen source for mycelial growth and EPS production. The composition of optimal culture medium was determined to be fructose 20 g/L, yeast extract 20 g/L, and $CaCl_2$ 0.55 g/L, respectively. Under the optimal culture condition, the maximum mycelial biomass and EPS achieved in a 5-L stirred-tank fermenter were 17.43 g/L and 3.6 g/L, respectively. It was found that the EPS was a glycoprotein onsisted of mainly arginine (14.1%) and glycine (12.0 %) in protein moiety and mainly mannose (48.7%) and arabinose (38.4%) in carbohydrate moiety.

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.293-302
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• 1988

This study was performed to identify detailed informations on the nonvolatile flavor of Chinese quince fruits, Chaenomeles sinensis koehne. About 72% of the free amino acids were shown to be valine, asparagine, ${\gamma}-aminobutyric\;acid$, aspartic acid and serine. Arginine, tyrosine, methionine and tryptophan were not present. Glutamic acid and glutamine as a amino acid for peptides were the major components, whereas cysteic acid, methionine sulfone and tryptophan were not detected. The nucleotides attained were composed of cytosine, uridine-5'-monophosphate and cytidine-5'-monophosphate, and these were proved to be a very small quantity. Guanosine-5'-monophosphate, inosine-5'-monophosphate and adenosine-5'-monophosphate were not present. The major sugars were shown to be glucose, sorbose, sucrose and fructose. Fructose was the most abundant one among them. A total of 11 organic acids were identified by capillary gas chromatography and capillary gas chromatography-mass spectrometry. The major components identified were tartaric acid and α-ketoglutaric acid. The total content of vitamin C determined was 386.6mg%, and those of ascorbic, dehydroascorbic, and 2, 3-diketo-L-gulonic acid were 28.8mg%, 154.5mg% and 197.3mg%, respectively. Calcium and phosphorus were the major components, while heavy metals such as cadmium, copper and lead were determined to be a small amount. In the result of organoleptic test on the natural and synthetic extract of Chinese quince fruits, the principal taste components consisted of free amino acids, sugars, organic acids, vitamin C and minerals. Five groups mentioned would have a favorable influence upon the taste of fresh Chinese quince fruits.

• Korean Journal of Food Science and Technology
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• v.4 no.1
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• pp.36-43
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• 1972

A survey of the free amino acids and free sugars in tomato, watermelon, muskmelon, peach and plum was made by means of amino acid autoanalyzer and thin layer chromatography. The results of the survey are summarized as follows. 1) Fifteen amino acids found in fruit were aspartic acid, glutamic acid, alanine, serine, asparagine, lysine, valine, glycine, methionine, histidine, threonine, leucine, isoleucine, proline and arginine, and an unknown was found. 2) Ten kinds of amino acids were detected in tomato, peach and plum, thirteen amine acids in watermelon and muskmelon (edible part), and eleven amino acids in muskmelon (rind). 3) In general, these fruits contained similar amounts of these thirteen amino acids, and although they were not outstandingly high in any one acid they did contain a nutritionally well-balanced mixture. 4) Amino acids found in the greatest amount in fruit were following: glutamic acid and aspartic acid in tomato, asparagine and lysine in watermelon, alanine, serine and aspartic acid in musk-melon, and aspartic acid and serine in peach and plum. 5) Glucose, fructose, sucrose and maltose were detected in all fruit. The contents of glucose and fructose were high, and those of sucrose and maltose were low.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.28-32
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• 2003

As part of studies on the high quality dunggule tea, made of Polygonatum odoratum root with different growth year were analyzed for their flavor compounds. The quality attributes related to flavors were compared between raw and roasted samples which were treated at $130^{\circ}C$ for 15 min. Free sugars in the roots were mainly composed of fructose ($3.59{\sim}4.83%,\;d.b.$), sucrose ($1.78{\sim}2.49%$), and glucose ($1.60{\sim}1.80%$). Threonine ($1,239{\sim}1,444\;mg/100g,\;d.b.$), arginine ($589{\sim}689$), histidine ($289{\sim}370$) were three major free amino acids. The root grown for three years showed the highest content in total free sugar and amino acids (p<0.05). There was negligible difference in proximate composition and Hunter's color parameter depending on the growth year of the roots. However, sensory scores on color, taste and aroma were highest in 3 years' root, which is found most suitable for the preparation of dunggule tea. The roasting of 3 years old root significantly reduced the content of fructose and sucrose (p<0.01). It caused most apparent changes in the decreasing amount of threonine and in the decreasing rate of lysine, showing the significant decrease in total free amino acid content (p<0.01).

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.854-859
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• 1997

In order to compare physicochemical properties of aqueous extract in 3 beans (small red bean, mung bean, black soybean), proximate composition, free sugars, free amino acids, minerals, absorbance and surface refractance color were investigated. Regardless of raw materials composition, the 3 beans extracts had similar proximate compositions. Free sugar analysis showed that fructose, glucose, sucrose, maltose, raffinose and stachyose were varied among the extracts. Raffinose and stachyose were the major sugar and fructose was measured only in black soybean and glucose was merely found in small red bean. Seventeen free amino acids in beans extract were analysed in the extracts. Among the free amino acids, arginine, aspartic acid, glutamic acid and serine were the main amino acids. Black soybean extract had maximum absorbance at 460 nm and 540 nm. L value of black soybean extract was lower than those of small red bean and mung bean.

• Journal of agriculture & life science
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• v.45 no.2
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• pp.103-114
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• 2011

Physicochemical characteristics of garlic collected from the different growing regions were analyzed to provide basic data for preparing nutritional composition of garlic. Moisture of garlics on cultivars from growing on China was $71.53{\pm}0.34%$ that significantly higher than domestic garlics ($59.37{\pm}0.63$-$66.92{\pm}0.72%$). Total phenol contents were $12.69{\pm}0.18$-$22.02{\pm}0.27mg/100g$, total flavonoids contents were $12.69{\pm}0.18$-$22.02{\pm}0.27mg/100g$. Total thiosulfinate and pyruvate contents were $96.28{\pm}2.55$-$150.81{\pm}0.09mg/100g$ and $132.87{\pm}0.45$-$161.37{\pm}1.58mg/100g$. Sucrose, glucose and fructose were detected from garlics, sucrose content average errors about 2-4 times due to cultivated area. Namhae garlic has the highest fructose contents than other province cultivated. 8 kinds of organic acids 11 kinds of mineral and 17 kinds of composition amino acids were detected in garlics. 5 kinds of free amino acids such as proline, alanine, tyrosine, phenylalanine and arginine were detected in all garlic samples.

• Journal of Korean Society of Forest Science
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• v.47 no.1
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• pp.16-26
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• 1980

Soluble carbohydrates and free amino acids in the terminal buds of Pinus elliottii were analyzed to understand the nutritional status of the buds during the period of female strobilus initiation. Grafted, 18-year-old slash pine trees in a seed orchard were divided into two groups, abundant-flowering (AFG) and poor-flowering group (PFG) according to their flowering history. Four types of terminal buds, with two types from each group, were examined: (1) large buds in upper crown (female-producing buds) and small buds in lower crown (male-producing) in AFG, (2) large buds in upper crown (vegetative buds) and small buds in lower crown (male-producing) in PFG. Bud samples were collected four times from late July to early September. Free sugars and free amino acids (75% ethanol-soluble) were determined by gas chromatography and automatic analysis, respectively. Sugar content in the large buds of both groups was greater than in the small buds of the same group. Fructose and glucose were major sugars found in the bud tissue. Arginine was the most abundant amino acid in all four types of buds, with the concentration increased from 23% in late July to 60% in early September. Arginine and total amino acid content in the female-producing buds of AFG was much lower than three other types of buds. When female-producing buds and male-producing buds of AFG were compared in their arginine content, the former contained about same amount as the latter in late July, but showed one-fourth of the latter in early September. The low level of argining in the female-producing buds suggested a minimal or negative role of arginine in the initiation of female flower primordia. A higher sugar to amino acid ratio was observed with female-producing buds of AFG than with vegetative or male-producing buds of either flowering group. The low amino acid content in the female­producing buds suggested that initiation of female strobilus primordia was associated with temporary reduction in the metabolic activity of the buds.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.511-515
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• 2006

The chemical composition and antioxidative activities of Platycodon grandiflorum leaves and stems was investigated in order to evaluate the potential as functional food material. The moisture contents of leaves and stems were 84.31% and 75.91%, respectively. The Ca content was the highest in leaves (351.49 mg%) and stems (217.56 mg%). The major free sugar of leaves was glucose (1,729.87 mg%) However major free sugar of stems was fructose (734.91 mg%). Glutamic acid (242.91 mg%) and arginine (228.60 mg%) in leaves were major amino acids, lysine (110.08 mg%) and glutamic acid (80.40 mg%) in stems were major amino acids. Oleic acid and linoleic acid were major fatty acids in crude fat of both leaves and stems. DPPH free radical scavenging activities of fractions from leaves and stems were rising with increasing amount of fractions. Like antioxidant activity, the reducing power of fractions from leaves and stems was also dependent on concentration while butanol fraction of stems showed the highest reducing power.