• Applied Biological Chemistry
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• v.29 no.3
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• pp.318-323
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• 1986

We empolyed gel filtraction, polyacrylamide gel electrophoresis, amino acid autoanalyzer, thin layer chromatography for determining protein and lipid composition in walnut. The walnut contained 22.18% of crude protein and 64.23% of crude lipid. Glutamic acid (38.60%) was the major amino acid in soluble protein, followed by arginine and aspartic acid. The sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis showed 12 band in soluble protein of walnut, and collection rate of main protein fraction purified by Sephadex G-150 was 60.67%. The molecular weight for the main protein was estimated to be 43,000. The lipid fraction obtained by silicic acid column chromatography were mainly composed of about 93.05% neutral lipid, whereas compound lipid was only 7.0% level. Among the neutral lipid by thin layer chromatography, triglyceride was 82.05%, sterol ester and free fatty acid were 3.86% and 4.80%, repectively. The predominant fatty acids of total and neutral lipids were linoleic acid $(64.48{\sim}69.98%)$ and oleic acid $(13.89{\sim}15.36%)$. The major fatty acids of triglyceride separated from neutral lipid were linolenic acid (69.98%).

• The Korean Journal of Food And Nutrition
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• v.21 no.1
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• pp.22-27
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• 2008

This study investigated the quality characteristics of the Seolgiddeok samples prepared with various amounts(0, 0.5, 1.0 and 2.0%) of Paecilomyces japonica powder by examining proximate compositions, color, texture and sensory quality. The composition of the Paecilomyces japonica powder was measured as follows: moisture(7.40%), crude protein(55.77%), crude lipid(7.1l%), and crude ash(5.39%). With increasing Paecilomyces japonica powder content, the moisture and crude protein content of the Seolgiddeok increased; however crude fat and ash contents decreased. In terms of color, the lightness of the Seolgiddeok decreased and yellowness and redness increased with increasing amounts of Paecilomyces japonica powder. Among textural characteristices hardness, cohesiveness, and gumminess were decreased, but springiness increased according to the addition level of Paecilomyces japonica powder. For the sensory evaluation, the overall quality of the SP-l.0% group was not significantly different than the control group(SP group). In conclusion, the optimal addition amount of Paecilomyces japonica powder for Seolgiddeok is proposed as 1% of total weight.

• Korean Journal of Ichthyology
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• v.28 no.3
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• pp.200-206
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• 2016

The 7-week feeding experiment was conducted to investigate the effects of one experimental diet (ED) and five different commercial diets (CDs) on growth and body composition of juvenile olive flounder, Paralichthys olivaceus. An ED was formulated to contain 50.0% crude protein (CP) from fishmeal, casein, zein and wheat flour and 15.0% crude lipid (CL) from squid liver oil. Five CDs for seawater fish were two domestic E commercial diet (DECD) and C commercial diet (DCCD), three imported H commercial diet (IHCD), M commercial diet (IMCD) and O commercial diet (IOCD) containing 53.1~58.0% CP and 4.8~12.7% CL, respectively. Each diet was fed to triplicate groups of juvenile olive flounder initially weighing $29.1{\pm}0.8g/fish\;(mean{\pm}SD)$ in a flow-through seawater system with a water temperature of $23.4{\sim}28.0^{\circ}C$. Weight gain (WG) was significantly greatest in fish fed the IMCD; intermediate responses were observed for fish fed the DECD, DCCD, and IOCD, while the IHCD and the ED produced the lowest WG values. Feed efficiencies (FE) were similar to WG excluding fish fed the DCCD; FE was also greatest in fish fed the DCCD. Survival with no significant difference approached 100% for fish fed the all six diets in this experiment. Whole-body crude protein and ash contents were not affected excluding moisture and crude lipid by the different type of diets. Therefore, type of diets appeared to be important factor in influencing WG, FE and whole-body moisture and crude lipid of juvenile olive flounder; the best diet for juvenile olive flounder was determined to be the imported commercial M diets containing intermediate protein (55.9%) and lipid (12.7%) in natural seawater based on highest WG, and FE, respectively. This study indicates that the one commercially formulated diet containing intermediate protein and lipid used in this experiment could be a practical diet for juvenile olive flounder; these differences in growth performance between ED and CDs may be due to different dietary protein and lipid levels.

• Journal of Physiology & Pathology in Korean Medicine
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• v.22 no.3
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• pp.684-691
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• 2008

As part of studies to develop new materials to lower blood glucose levels using crude polysaccharide, this study was attempted to analyze the characteristics of crude polysaccharide obtained from the extracts of a mixed herbal medium(OCM) where Trichloloma matsutake mycelium and Cordyceps militaris mycelium were cultured together and to look into the influence of administering these by concentration upon the blood glucose and serum lipid levels of rats with diabetes which was induced by STZ(Streptozotosin). Experimental group was divided into 6 groups: first, it was divided into normal control group(NC group) and diabetes-induced group, and diabetes-induced group was subdivided into diabetic control group(DC group), acarbose-treated group(PC group), 100 mg/kg/body weight-treated by crude polysaccharide of OCM(UE) group(UE100 group), 200 mg/kg/body weight-treated group(UE200 group), and 300 mg/kg/body weight-treated group(UE300 group). In diabetic-induced groups, after streptozotocin was melted in 0.01M citrate buffer at 50 mg/kg/body weight, when the non-fasting blood glucose level not on an empty stomach was 300 mg/dl or more in blood collected from the tail vein, it was regarded as diabetic induction and then such diabetic-induced experimental animals were used in this experiment. The yield of crude polysaccharide obtained from OCM was found to be 0.31% and the ${\beta}$-glucan content 39.40%. As a result of analyzing NO on immune function, which is known as major physiological activity of crude polysaccharide, high NO viability was shown; when 1 mg/ml LPS was treated at 1 ug/ml, it was found to be 50.77 uM, and when LPS was treated at 10 ug/m, it was found to be 53.78 uM. Also, regarding cancer cells, cell count was decreased by about 26% in proportion to sample concentration, while for normal cells, it was a little decreased in proportion to concentration, however, cell count was maintained in the range of $81.92{\sim}98.16%$ at all concentrations. In case of blood glucose level, it was decreased in all extract-treated groups compared to DC group and in the cases of ALT and AST, they were found to be lower in extract-treated groups compared to PC group and for serum lipid, it was found to be lower in UE100 group compared to PC group. Thus this study tried to utilize these results as fundamental data for development of preventive and therapeutic agents against diabetes as well as functional foods using the crude polysaccharide of mushrooms.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.231-237
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• 2009

The principal objective of this study was to determine the quality characteristics of tofu prepared with the addition of skate (Raja kenojei) powder. The moisture, crude ash, carbohydrate, crude protein, and crude lipid contents of the used skate powder were 5.34%, 14.15%, 1.90%, 76.60%, and 2.08%, respectivly. The yield rate of the tofu did not differ significantly with the level of added skate powder; however, significant reductions in pH and a significant increase in acidity were observed. The L and b values of the tofu decreased with increases in the amount of added skate powder in the formulation, whereas the a values increased directly with the amount of added skate powder. Furthermore, hardness was increased significantly as the level of skate powder increased. In terms of overall acceptability, the preferred tofu samples were the control and the group to which, 1.0% skate powder was added.

• Culinary science and hospitality research
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• v.23 no.5
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• pp.87-91
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• 2017

This study was conducted to investigate the quality characteristics of sun-dried salt prepared with added Cheongyang hot pepper juice(CPJ). The moisture, crude protein, crude lipid, and crude ash contents of the CPJ were 84.36%, 2.27%, 1.41%, and 0.67% respectively. The moisture content, yellowness, capsaicin, and dihydrocapsaicin of sun-dried salt increased according to the level of added CPJ, whereas the NaCl, pH, lightness, and redness value increased. The sensory evaluation results showed that preferences for the sun-dried salt increased as CPJ, approached their optimum value and decreased as they exceeded optimum levels. Consequently, the proposed optimum level in the ingredient formulation for manufacture of the standard sun-dried salt was 30% CPJ, as based on analyses. Ultimately, this study was expected to contribute to the commercialization of sun-dried salt of high quality.

• Culinary science and hospitality research
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• v.2
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• pp.183-207
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• 1996

This study is to investigate the effect on the quality and properties of bread affected by licorice extract addition. The measurements of the farinograph, extensograph and amylograph on dough are carried out. And the evaluations of volumetric changes during fermentation, shape of bread crumb, sensory test, firmness are obtained. The obtained results are as follows. 1. Proximate compositions of licorice extract are as follows: moisture 73.7%, crude protein 4.1%, crude lipid 2.8%, crude ash 1.4%. 2. Water absoorption, arrival time dough development time mechanical tolerence index and valorimeter value are increased but stability is decreased with the addition of licorice extract. 3. The resistance to extension is increased but extensibility is decreased with the addition of licorice extract. 4. The initial pasting and highest viscosity temperatures are not affected but the highest viscosity is steepy decreased over 1.0% addition of licorice extract. 5. The volume of dough during fermentation and specific volume of bread is decreased with the addition of licorice extract. 6. The grain of bread is to be rough and irregular and the firmness is increased with the addition of licorice extract. 7. The records of sensory test are decreased with the addition of licorice extract.

• Korean Journal of Human Ecology
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• v.7 no.3
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• pp.49-58
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• 2004

The purpose of the study was to verify if or not as funtional food by estimating antitumor activity and antimicrobial activity of Coriolus versicolor(Fr.)Quel and Ganoderma Lucidum (Fr.)Karst. 1. The contents of moisture. crude fiber and crude protein of GL were higher $(18.28\%,\;10.3\%,\;78.4\%)$ than that of CV, but the content of crude lipid GL was higher than that of CV. 2. Inhibitory effects of on the growth of AGS human gastric adenocarcinoma cells and HT-29 human colon adenocarcinoma cell were increased by increasing of concentration in added methanol extracts of CV and GL. 3. Antimicrobial activity on Escherichia col1; Staphylococcus aureus, Salmonella typhimurium existed methanol extracts of CV. Therefore. it is suggested that CV is worth as functional food.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.743-749
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• 2009

This study was conducted to investigate the quality characteristics of tofu prepared with the addition of shrimp powder. Moisture, crude ash, carbohydrate, crude protein, crude lipid of the used shrimp powder were 3.81%, 0.70%, 42.15%, 49.36%, and 3.98%, respectivly. The yield rate of the tofu did not differ significantly according to the level of added of shrimp powder, however there was a significant decrease in pH and a significant increase in acidity. The L and b values of the tofu were decreased as the amount of shrimp powder in the formulation increased, whereas the a values was increased. Furthermore, hardness was significantly increased as the level of shrimp powder increased. In terms of overall acceptability, the preferred tofu samples were the control and that containing 2.0% shrimp powder addition group.

• Journal of the Korean Society of Food Culture
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• v.27 no.5
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• pp.521-527
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• 2012

This study was conducted to examine the quality characteristics of tofu prepared with Loquat (Eriobotrya japonica Lindl.) leaf powder (LLP). Moisture, crude ash, carbohydrate, crude protein, and crude lipid contents of Loquat leaf powder were 10.25, 6.72, 69.54, 8.23, and 5.26%, respectively. The yield rates, turbidity, and total acidity of tofu increased according to the quantity of added LLP, whereas pH level decreased. The L- and a-values of samples decreased as the amount of LLP increased, whereas b-value increased. With regard to textural characteristics, LLP addition increased hardness, chewiness, and brittleness, as well as reduced springiness and cohesiveness. In terms of overall acceptability, the most preferred tofu samples were the control and 0.3% LLP addition groups.