• 한국식품영양과학회지
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• 제19권2호
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• pp.133-142
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• 1990

This study was attempted to compare the nutritive value of leaf with stem of the water cress Oenanthe stolonifera DC. in order to improve the eating habits and as a part of studying on the effective curing nutrients for the damaged liver. The contents of moisture crude proteinon the effective curing nutrients for the damaged liver. The contents of moisture crude protein crude fat and crude ash were 90.40% 2.85%, 0.42% and 0.74% in leaf while the contents of moisture crude protein crude fat and crude ash were 95.15% 0.77% 0.09%, and 0.64% of moisture crude protein crude fat and crude ash were 95.15% 0.77% 0.09% and 0.64% in stem respectively. The quantitative fractionation of proteini of both leaf and stem ranked albumin the highest content followed globulin prolamin and glutelin in order. It has been sh-own by SDS-polyacrylamide gel electrophoresis that water extractable protein of leaf 11 bands but those of stem were not detected. The scope of molecular weight for the main protein of water extractable protein of leaf was between 34.700 and 45,000. The amounts of extractive-nitrogen from leaf and stem of the water cress were 241.02mg% and 271.67mg% respec-tively. The amounts of free amino acid-nitrogen from the leaf and stem were 89.02mg% and 32.02mg% respectively. In free amino acid-nitrogen from the leaf and stem were 89.02mg% and 32.02mg% respectively. In free amino acid composition of both leaf and stem the major components were aspartic acid and glutamic acid. In total amino acid composition of water cress leaf aspartic and glutamic acid were the major components. Whereas alanine and thr-eonine were the major components in stem The assessment of water cress leaf and stem with chemical score. EAAl Rl showed that the values of stem were lower tendancy than those of leaf. Limiting amino acid of leaf was tryptophan while that of stem was lysine.

• 한국수산과학회지
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• 제51권6호
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• pp.640-646
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• 2018

To determine whether there are differences in the food component characteristics of the cultured recessive small-sized abalone Haliotis discus hannai (SA; 30-40 each/kg) and middle-sized abalone (MA; 10-15 each/kg), the proximate compositions, fatty acid and total amino acid compositions of these two species were evaluated. Additionally, extraction methods were performed on the SA to asses the quality characteristics of the resulting. In terms of proximate composition, MA had lower moisture and carbohydrate levels and higher crude protein contents than SA. The total amino acid contents of MA and SA were 15,734.4 and 11,379.1 mg/100 g, respectively, the major amino acids were glutamic acid, aspartic acid, serine, glycine, alanine, leucine, arginine and lysine, and the major fatty acids were 16:0, 18:0, 18:1n-9, 18:1n-7, 20:4n-6, 20:5n-3, and 22:5n-3. The pH levels and total nitrogen and amino nitrogen contents of the hot-water extract (WE) and scrap enzyme hydrolysate (SE) samples from the SA were 6.32 and 6.05, 1.36% and 1.52%, and 342.1 and 403.1 mg/100 g, respectively. The extraction yields and free amino acid contents from SA were 1,317 and 440 mL/kg, and 8,721.1 and 9,070.7 mg/100 g, respectively, and the concentrations of major components were as follows: arginine, glycine, glutamic acid, alanine and lysine. Additionally, the complex extract (WE+SE) was superior to the traditional extract (WE) in terms of extraction yield, amino-nitrogen content, and organoleptic qualities but not odor.

• 대한가정학회지
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• 제23권4호
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• pp.55-60
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• 1985

This study was carried out to compare the change of free amino acid content in the radish Kimchi added with anchovy pickle sauce with that added with 15% NaCl solution during 30 days fermentation. RESULTS : 1. During the fermentation, the pH of both sample A and B showed the highest values of 7.3 and 7.1, respectively, and then both decreased continually to the lowest value of 4.2 at the 30th day. 2.The salinity in the juice of sample A was higher than that of sample B in all the steps during fermentation, accompanied with a slight decrease of the salinity in both cases with time elapsed. 3. The free amino-type nitrogen content of sample A was nearly duplicated in the final step than in the initial one,while that of sample B showed no significant changes in all the processing period. 4. The free amino acids detected in the both samples were aspartic acid, threonine, serine, proline, glutamic acid, glycine, alanine, tyrosine, cysteine, valine, methinonine, isoleucine, leucine, phenylalanine, $\gamma-aminobutyrix acid(\ulcorner), ornithine, lysine, histidine and arginine. 5. The amounts of proline, arginine were the highest in all free amino acids during fermentation, and tasty components of radish Kimchi seemed to relate to glutamic acid, alanine, isoleucine, leucine, phenylalanine, more deliciousness of Kimchi A and B seemed to derive from amino acids of anchovy pickle sauce added to Kimci A, such as alanine, valine, phenylalanine, lysine.

• 한국식품영양학회지
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• 제12권3호
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• pp.258-264
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• 1999

This study was carried out to investigate the status in weight loss yield of edible meat quality and free amino acid contents of the snow crab(Chionoectes japonicus) by steaming and various drying treat-ment. Change of body weight loss in steaming treatment sample were 20.48∼26.72% and yield of edible meat of steaming sample was higher than raw sample(p<0.05) The pH value was increased with steam-ing and drying and pH of trunk meat was more increased than leg meat. Volatile basic nitrogen(VBN) content of vacuum dried sample was highest and VBN of hot-air and freezing dried sample were about 10mg%. Content of vaccum dried sample wre 41.33 and 48,56mg%. Thirty kind of free amino acids dectected in the snow crab and changes of free amino acid in leg meat were markedly reduced by vacuum drying and the reducing ratio of leg meat by freeze drying was little. The major free amino acid of leg and trunk meat were 39.94% 46.78% respectively. The formation of flavor free amino acid in freezing dried sample were high but its hot-air aried sample were small.

• 한국식품영양학회지
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• 제29권5호
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• pp.628-634
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• 2016

본 연구에서는 호두를 10%, 20%, 30%까지 첨가하여 제조한 청국장의 지방산 조성 및 관능적 특성을 확인하고자 하였다. 아미노태 질소는 호두의 첨가량이 많아짐에 따라 감소하는 것으로 나타났으나, 호두를 30% 첨가할 경우에도 청국장의 식품위생법상 기준인 280 mg% 이상은 유지하고 있어, 청국장의 법적기준에는 부합하는 것으로 확인되었다. 호두가 첨가된 청국장의 휘발성 염기질소는 대조구에 비해서 감소되었다. 총 유리아미노산의 함량은 대조구와 비교하여 호두 20% 첨가구까지는 유의적인 차이가 없었으나, 호두 30% 첨가 청국장에서 유의적으로 감소하였으며, 필수 아미노산의 함량도 유사한 패턴으로 감소하였다. 포화지방산의 함량은 호두의 첨가량에 반비례하여 유의적으로 감소하는 것으로 확인되었다. 총 불포화지방산의 함량을 확인한 결과, 호두의 첨가에 따른 청국장의 불포화지방산의 함량 증가를 확인할 수 있었다. 관능검사에서는 맛과 종합적 기호도의 경우 호두 10%와 20% 첨가구가 가장 좋은 것으로 나타났다.

• 한국식품과학회지
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• 제32권1호
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• pp.125-131
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• 2000

고추장의 품질 향상 및 제품 다양화를 목적으로 메주, 고오지 및 메주와 고오지의 혼용으로 담금한 고추장의 숙성과정 중 품질은 아래와 같다. 고추장 숙성과정 중 수분은 $53.4{\sim}66.5%$, 식염 $8.3{\sim}10.1%$, 조단백질 $8.3{\sim}19.3%$, pH $4.6{\sim}5.4$의 범위였다. 아미노태질소는 숙성 중 증가하여 150일에 $230{\sim}270mg%$로 나타났고 담금 직후에는 혼용고추장에서, 숙성 30일 이후는 고오지 고추장에서 높았다. 환원당은 숙성 60일에 $15.0{\sim}19.5%$로 최대함량을 보였다. 고추장의 아미노산 함량은 glutamic acid가 $1.38{\sim}3.66%$로 아미노산 중 함량이 가장 높았고 이외 aspartic acid, leucine, arginine, alanine, phenylalanine의 함량이 높은 편에 속하였다. 색도의 밝기는 30일까지 혼용고추장에서, 이후는 메주 고추장에서 높았으며 적색도는 60일까지 메주 고추장에서, $90{\sim}120$일에는 고오지 고추장에서 높았다.

• 한국식품영양과학회지
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• 제15권3호
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• pp.263-275
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• 1986

굴비는 참조기(Yellow corvenia)를 정제건염법, 정제복장주입법, 천일건염법에 의해 염장한 후 절반씩 나누어 온도, 습도가 조절된 실내건조 조건과 자연건조 조건에서 건조하여 제조하였다. 이 과정에서 근육과 알의 유리아미노산 변화를 분석하여 다음과 같은 결과를 얻었다. 1. 수분함량은 근육의 경우 생시료에서 76.8%였으며 25일 건조했을때는 $53.2{\sim}62.2%$로 감소하였다. 알의 경우 생시료에서 68.2%였고, 25일 건조했을 때는 $42.3{\sim}48.4%$로 감소하였다. 2. 총 질소함량은 생시료 근육과 알에서 각각 평균 11.0%와 7.6%였는데 염장중 약간 감소하였으며 건조중에는 거의 변화가 없었다. 단백태질소 함량은 생시료 근육과 알에서 각각 10.2와 7.5%였는데 굴비제조중 감소한 반면 비단백태질소 합량은 증가하는 경향을 보였다. 3. 총유리아미노산 함량은 생시료 근육과 알에 각각 508.8mg/100g와 1,110.6mg/100g 함유되었는데 25일 건조후 근육은 5.3배, 알은 2.7배로 건조중 증가하였다. 유리아미노산 조성은 근육과 알이 유사하였으며 염장 및 건조중 뚜렷한 변화는 없었다. 건조기간중 정미성 아미노산으로 알려진 Ala, Glu, Lys, Leu이 많이 함유되어 있었다.

• 한국토양비료학회지
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• 제30권2호
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• pp.122-128
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• 1997

질소 및 유황시용이 수도의 생육, 수량 및 수량구성요소와 함유황아미노산 함량에 미치는 영향을 검토하고자 섬진벼와 삼강벼를 공시품종으로하여 요소구, 요소+광물유황구, 요소+광물유황 2배량구, 요소 2배량+광물유황 2배량구, 유안구, 유안+광물유황구, 유안 2배량구로 처리하고 pot 시험을 수행한 바 그 결과를 요약하면 다음과 같다. 1. 이앙후 50일의 초장 및 분얼수는 양 품종 모두 처리간에 유의차가 있었으며, 질소 및 유황시용량 증가에 따라 분얼수가 증가하는 경향이었다. 2. 섬진벼에서는 수량과 주당수수 및 천립중에서 처리간에 유의차가 있었으며, 삼강벼에서는 수량과 주당수수에서 처리간에 유의차가 있었다. 섬진벼와 삼강벼 모두 질소 및 유황의 처리량 증가에 따라 수량이 증가하는 경향이었다. 3. 섬진벼 및 삼강벼 모두 수량구성요소중 주당수수만이 수량과 유의한 정의 상관이 있었다. 4. 질소 및 유황의 시용량이 증가할수록 수확기의 짚 및 현미중 질소와 유황 함량은 증가되었고. N/S비는 반대로 낮아졌다. 5. 수량과 수확기의 짚 및 현미중의 질소와 유황 함량간에는 각각 고도로 유의한 정의 상관을 보였고, N/S비와는 부의 상관을 보였다. 6. 수확기 짚 및 현미중의 질소 함량과 유황 함량간에는 고도로 유의한 정의 상관을 보였다. 7. 질소 및 유황의 시용량 증가에 따라 조단백질 함량이 증가되었고, 현미중 함유황아미노산은 짚중 유황 함량과 고도로 유의한 정의 상관을 보였으며, 짚중 질소와는 정의 상관을 보였다. 8. 질소 및 유황의 시용량이 증가할수록 수량 조단백질 함량 및 함유황아미노산(cystine, methionine) 함량이 증가하는 경향을 보였다.

• 한국작물학회지
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• 제51권2호
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• pp.118-122
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• 2006

This experiment was carried out on plastic pots ($40cm{\times}25cm{\times}30cm$) filled with sand soil at greenhouse using two soybean cultivars with small seed; one was Pungsannamulkong (PSNK) recognized as a tolerant cultivar against excessive water stress and the other one was Sobaeknamulkong (SBNK) recognized as a susceptible cultivar. Seed was sown with 30 plants of 2 hills, and the amount of applied fertilizer was N; 3.0 g, P; 3.0 g, and K; 3.4 g per $m^2$ with all basal fertilizations. Plants were grown under photoperiod of natural light with day temperature of $31{\pm}5^{\circ}C$ and night temperature of $22{\pm}1^{\circ}C$. The flooding treatment was done for 3, 5, 7 and 10 days by filling pots with tap water up to 1 cm above the level of the soil surface when plants were 2 days after emerging. Nitrogen uptake by leaves of soybeans decreased significantly by the flooding after 6 days. This significant reduction of N uptake by flooding was evidently recognized from the chlorosis of leaves. The dry matter of flooded soybean seedlings significantly decreased compared to non-flooded soybean seedlings at 10 days. The dry matter of roots also showed similar result of the shoot. Shoots had more N reduction than roots under the flooding. This N reduction was more pronounce in SBNK than in PSNK. Chlorophyll content of flooded soybeans showed decreasing or non-increasing tendency, and the reduction of chlorophyll content was more in SBNK than in PSNK from the flooding stress. Nitrate content of soybean seedlings with flooding stress showed decreasing tendency in shoot and root parts. Ammonium content, however, was higher in flooding stress compared to the non-flooding. Flooding caused a remarkable change in the AA (amino acid) composition and TAA (total amino acid) concentration in the leaves of soybean seedlings.

• 한국식생활문화학회지
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• 제32권6호
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• pp.566-575
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• 2017

This study was conducted to screen for superior strains for preparation of Cheonggukjang and identify the optimal fermentation time based on fermentation of lentils by various Bacillus subtilis strains. Bacillus count was significantly high at 48 hrs of fermentation (9.22-9.51 log CFU/g). In addition, the pH was significantly high in the range of 7.60-7.92 at 48 hrs fermentation, and the reducing sugar content was significantly high (0.89-1.45). The amino-type nitrogen content and ammonia-type nitrogen content were significantly increased with fermentation time. Additionally, the amylase activity was significantly high (3.05-4.22) at 48 hrs of fermentation, as was the protease activity (4.80-5.63). Bacillus subtilis S3 (5.63), S4 (5.60) were higher than S1 (4.80), S2 (4.92). The viscous substances and DPPH radical scavenging activity increased at 48 hrs, then decreased. Sensory evaluation revealed that lentil Cheonggukjang fermented by S3 showed the highest scores in color, smell, savory taste, sweet taste, viscous substance and overall acceptability. Therefore, 48 hrs of fermentation should be suitable for lentil Cheonggukjang fermented by Bacillus subtilis S3.