This study was carried out to investigated the quality characteristics of kimchi, made by adding blue crab. Kimchi is made into a fermented vegetable food by adding red pepper powder, garlic, ginger and fermented salted fish to the salted cabbage or radish. Chitin/chitosan, found in the shell of crab is the biopolymer. Chitin possesses many beneficially biological properties. Salt consumption impacts on human health problems such as hypertension and cardiovascular disease. In this study, we hypothesized that kimchi added with raw blue crab would reduce excessive salt consumption and increase protein supplementation. We analyzed lactic acid bacteria level, pH, acidity, salinity and free amino acid of kimchi added with blue crab during 1, 15 and 30 days storage period at $5^{\circ}C$. Lactic acid bacteria, pH, salinity increased significantly in kimchi added with blue crab compared to the control. Accordingly, this result suggested that kimchi should be manufactured by adding raw fish rather than fermented salted fish.
We investigated on the prevalence and extermination of scuticociliatids parasitic on cultured japanese flounder, Paralichthys olivaceus in land-marine tank system of southern Korea from January to February in 1997. The gills and the skin showed the highest infection rate(60%), and the brain showed the lowest(22%). Also, fish secreted large quantity of mucus with a bleeding and ulcerated lesions on the infected sites. The number of the parasites in inflowing sea water, surface water and bottom water of farming tank ranged 0~1 individuals/$100m\ell$, 0~413 individuals/$100m\ell$ and $7\sim7.3{\times}10^4$ individuals/$100m\ell$, respectively. This parasite was died within 2 hours in 50~500 ppm, 48 hours of 10 ppm formalin or hydrogen peroxide, 1 hour in 50~500 ppm, 80 minutes of 10 ppm oligo chitosan and 10 minute in 100% but did not died until 48 hours in 10~70% fresh water.
The purpose of this study was to estimate natural dyeing properties of Korean traditional paper (Hanji). Korean traditional paper, which made from bleached bast fiber pulp of Broussonetia kazinoki was used as base paper. As dyestuffs, hot water extractives of Phellodendron amurense bark, Rosa multiflora leaf and stalk, and Rubia cordifolia root and methanol extractives of Lithospermum erytrorhizon root were used. $Al_2(SO_4)_3$ and $Fe(OH)(CH_3COO)_2$ 0.5% solution were used as mordant. Soybean juice (10%), chitosan (0.1%), and skim milk (2%) solutions were used as auxiliary dyeing agents. Accelerated aging treatments of natural dyed Korean traditional papers were undergone at following conditions: exposure temperature, $80^{\circ}C$ relative humidity, 60%; wavelength, 340 nm; UV irradiance, $0.67W/m^2/nm$ exposure time, 24, 48, and 72 hours. Colors, color difference, and color fastness were examined for estimation of natural dyeing characteristics. The auxiliary dyeing agents treated Korean traditional papers were more superior the dyeing effectiveness about dyestuffs than untreated Korean traditional papers. The dyeing effectiveness of soybean juice treated Korean traditional paper was superior to the others. The color fastness of Korean traditional paper, which was dyed with Rubia cordifolia root extractives, was most inferior to the others.
Fully or nearly fully(8-cholesteryloxycarbonyl)heptanoated polysaccharide derivatives were synthesized by reacting cellulose, amylose, chitosan, chitin, alginic acid, pullulan or amylopectin with (8-cholesteryloxycarbonyl)heptanoyl chloride (CH8C), and their thermotropic liquid crystalline behaviors were investigated. Like in the case of CH8C, all the polysaccharide derivatives formed monotropic cholesteric phases with left-handed helicoidal structures whose optical pitches $({\lambda_m}'s)$ decrease with increasing temperature. Amylopectin derivative also formed a monotropic cholesteric phase with lefthanded helicoidal structures but, in contrast with the other derivatives, did not display reflection colors over the full cholesteric range, suggesting that the helicoidal twisting power of the cholesteryl group highly depends on the branched structure in amylopectin. The thermal stability and degree of order in the mesophase, the magnitude of ${\lambda}_m$ at the same temperature, and the temperature dependence of the ${\lambda}_m$ observed for polysaccharide derivatives were entirely different from those reported for the polymers in which the cholesteryl groups are attached to flexible or semiflexible backbones through flexible spacers. The results were discussed in terms of the difference in the chemical structures of the main and side chains and flexibility of the main chain.
Kim, Seo-Young;Song, Young-Ho;Yi, Yoo-Jung;Kim, Hong-Sik;Kim, Yong-Ho
KOREAN JOURNAL OF CROP SCIENCE
/
v.65
no.2
/
pp.84-92
/
2020
For humans, soybean and soybean products are the main dietary sources of isoflvones, which are polyphenolic compounds that represent one of the most common categories of phytoestrogens. The objective of this study was to determine isoflavone concentrations in soybean cultivars during germination when treated with some biotic substances. Three soybean cultivars were germinated in replicated trials in 2018/2019 and their individual and total isoflavone concentrations were determined using HPLC (High-Performance Liquid Chromatography). Significant differences were observed in total isoflavone content were observed among cultivars regardless of years and treatments. 'Daepung2-ho' and 'Uram' had significantly higher total isoflavones than 'Pungsannaul-kong'. Differences among treatments were also significant for total isoflavone content. In 2018, with chitosan treatment, total isoflavone concentration ranged from 551.15 to 7584.07 ㎍ g-1, with an average of 2972.64 ㎍ g-1 across cultivars. In 2019, there was no significant difference among treatments in total isoflavone content. Regarding individual isoflavone concentrations, the malonyl-glucoside groups accounted for over 85% of the total isoflavone content, which is indicated that these groups play an important role with regard to isoflavone components in soybean seeds. The individual proportions in the total concentrations of isoflavones varied according to germination period and seed tissues. Glucosides and malonyl-glucosides showed differences in concentrations among seed tissues, aglycones were further accumulated as germination period was progressed. This study suggests that biotic substances have an impact on seed isoflavone content during germination. However, cultivars with consistently high or low isoflavone concentrations across biotic substance treatments were identified desspite differences in germination period and seed tissues, demonstrating that the genetic factor plays the most important role in isoflavone accumulation.
A 1.3-kb of chitosanase gene (choA) encoding 45-kDa polypeptide was cloned, expressed, and characterized from a newly isolated Bacillus cereus H-1. The chitosanase protein (ChoA) of B. cereus H-l was purified to homogeneity by ammonium sulfate precipitation and CM-sephadex column chromatography. Optimum pH was around 7, and stable pH range in the incubation at 50 C was 4-11. Optimum temperature was around 50 C, and enzyme activity was relatively stable below 45 C. ChoA showed the activities toward carboxymethyl cellulose (CMC) in addition to soluble or glycol chitosan. Based on MALDI-TOF MS analysis of purified ChoA, the entire amino acid sequence of ChoA was interpreted by database searching of previously known Bacillus chitosanases. A 1.6 kb of PCR product of corresponding chitosanase gene was obtained and its DNA sequence was determined. The deduced amino acid of choA revealed that ChoA have a 98% homology with those of Bacillus sp. No.7-M strain and Bacillus sp. KCTC0377BP. The recombinant ChoA protein was expressed in E. coli DH5$\alpha$. Deduced amino acid comparison of choA with other chitosanases suggested that it belongs to family 8 microbial endo-chitosanase with chitosanase-cellulase activity.
Effect of combined use of anti-microbial materials, such as alcohol, mustard and chitosan, or pasteurization on the quality of low salted kochujang was investigated during storage at $30^{\circ}C$ for 12 weeks. Activity of amylase decreased during storage, with lower activity in pasteurized kochujang than the other groups. Acidic protease activity increased during storage, but neutral protease activity decreased after 4 weeks. Viable cells of yeast increased during storage, but bacterial counts decreased gradually and did not show any remarkable difference among the test groups. Hunter a-values decreased as storage time increased, whereas L- and b-values decreased after 4 weeks and the degree of increase in total color difference (${\Delta}E$) was low in the supplementary ingredients added kochujang. The moisture contents and water activities decreased during storage with being lower in supplementary ingredients added groups. Titratable acidity of kochujang was decreased after 4 weeks of storage with the highest in combination of the supplementary ingredients added group. Oxidation-reduction potential was low in the supplementary ingredients added kochujang. Total sugar and reducing sugar contents of kochujang decreased during storage, with the highest contents in the supplementary ingredients added group. Ethanol content of kochujang increased during storage, whereas ethanol production was reduced in ethanol added one. Amino-nitrogen and ammonia-nitrogen contents decreased during storage with being lower in kochujang prepared with supplementary ingredients. Therefore, supplementary ingredients added kochujang would be effective for extending shelf-life of kochujang.
The consumption of foods rich in TDF should not be associated with impaired mineral absorp-tion and long-term mineral status. In surveys of populations consuming high amounts of TDF e.g Third World populations and vegetarinas gross deficiencies in mineral nutrition have not been noted. If mineral status is low among these groups it is most likely caused by the inadequacy or imbalance of the diet and not by the TDF. The key word is interaction which should be inte-rpreted in dietary imbalances that produce nut-rient deficiencies. There are no strong data to support the concept that TDF inhibits mineral absorption through a binding chelation mechanism. Limited data sug-gest that positively charged groups on polymers such as chitosan and cholestyramine will decrease iron absorption in humans and animals. Because TDF does not contain positively charged groups future research should be directed at the possible role of protein consumed along with TDF and the combination of effects on mineral nutrition Phytic acid is acknowledged as a potent chela-tor of zinc. However its association with zinc and its propensity to lower Zn bioavaiability may enhance the absorption of other elements notably copper and iron. The importance of interactions among nutrients including TDF will gain addi-tional attention in the scientific community. Soluble and insoluble dietary fiber function di-fferently in the intestine. Insoluble fibers accele-rate movement through the intestine. Soluble die-tary fibers appear to regulated blood concentra-tions of glucose and cholesterol albeit by some unknown mechanism. In creased viscosity produ-ced by the SDF in the intestine may provide an explanation of how this class of polymers affects plasma glucose cholesterol and other nutrients. Employing a double-perfusion technique in the rat we demonstrated that viscosity produced by SDF will delay transfer of zinc into the circulatory system. This delayed absorption should not be interpreted as decreased utilization. A great deal of additional research is required to prove the importance of luminaly viscosity produced by SDF on slowing nutrient absorption or regulating bllod nutrient homeostasis. Increased intake of TDF in the total human diet appears desirable. A dietary intake of 35g/day should not be considered to have a negative effect on mineral absorption. It is important to educate people that an intake of more than 35g TDF/day may cause an imbalance in the diet that can adve-rsely affect mineral utilization. Acknowledgments. Appreciation is given to Dr. George V. Vahouny(deceased) who was intense a great competitor in and out of science and who gave the author inspiration Portions of this work were supported by the University of Missouri Ag-ricultural Station and by a grant from the Univer-rch Support Grant RR 07053 from the National Institutes of Health. Contribution of the Missouri Agriculatural Experiments Station Journal Series No. 10747.
Journal of the Korean Applied Science and Technology
/
v.30
no.4
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pp.656-663
/
2013
This study using yogurt of food in order to increase the conservativeness and stability of lactobacillus, to be deliciously flavored and give it visual differential effect, were described regarding making the preparing method of double matrix capsulation in food industries. Our study group was especially made to soft and moisture cream using 5wt% of sucrose ester emulsifier as first capsulation. Double matrix capsulation was formed with the best stabilized bead type capsules when it blended 1:3 ratio of chitosan and alginate. The bead diameter size was about 2.5~4mm (mean diameter: 3mm). Activity of lactobacillus containing cream for depending on various pH variations showed that alkalinity ($pH=10.3{\pm}0.3$) condition was higher than acidity ($pH=4.3{\pm}0.3$) and neutrality ($pH=7.12{\pm}0.2$) conditions. After a month, it also was certified to the activity of lactobacillus in incubated at $37^{\circ}C$ in culture medium. As application of food industry, we developed the containing lactobacillus capsule and 5 colored kinds of double matrix capsulation in yogurt cream. As for above mentioned those results, one of tool to stabilize the living lactobacillus, doubled matrix capsulation greatly be expected to contribute to food industry. Furthermore, it can be expected to apply the drug delivery system (DDS) to active ingredients of stabilizing technologies at drug and cosmetic industries.
LEE Kang-Ho;CHOI Byeong-Dae;HONG Byeong-Il;JUNG Byung-Chun;RUCK Ji-Hee;JUNG Woo-Jin
Korean Journal of Fisheries and Aquatic Sciences
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v.31
no.3
/
pp.447-451
/
1998
Functional properties such as anti-blood coagulation, angiotensin converting enzyme (ACE) inhibitory activity, fat binding capacity, foaming properties, emulsifying properties and chemical components of sulfated polysaccharides isolated from ascidian tunics were investigated. The sulfated polysaccharide mainly consisted of sulfate, uronic acid, protein, and chondroitin sulfate, among which chondroitin sulfate showed higher concentration while sulfate and uronic acid did lower. Compositional menosaccharides were arabinose, xylose, glucose, galactose, glucuronic acid, N-acetylgalactosamine and N-acetyglucosamine. Especially, galactose content was dominant among them. And emulsifiability and foaminess of the sulfated polysaccharide was higher than the control group. Anti-blood coagulation of sulfated polysaccharide showed with respect to APTT (Activated partial thromboplastin time). ACE inhibitory activity showed about $16.7\%$.
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