• Journal of the Korean Society of Food Culture
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• v.34 no.6
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• pp.779-784
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• 2019

The purpose of this study was to optimize the rice protein extracted using a response surface methodology. The experiment was designed based on a CCD (Central Composite Design), and the independent variables were the high pressure (X₁, 0-400 MPa) and processing time (X₂, 0-10 minutes). The results of the extraction content (Y₁), residue content (Y₂), and recovery yield (Y₃) were fitted to a response surface methodology model (R²= 0.92, 0.92, and 0.93, respectively). Increasing the pressure and processing time has a positive effect on the extraction content (Y₁), residue content (Y₂), and recovery yield (Y₃). Therefore, these high-pressure conditions (independent variables) can significantly affect the improvement in rice protein extraction efficiency. Thus, the optimal conditions of X₁ and X₂ were 400 MPa and 10 min., respectively. Under these optimal conditions, the predicted values of Y₁, Y₂, and Y₃ were 62.93, 57.53 mg/g, and 91.76%, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.3
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• pp.371-375
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• 1997

The content of genistein and daidzein which were known to be major antioxidative compounds in soybeans were detected by $C_{18}$ reverse phase HPLC. Most of isoflavones in soybeans were detected in the methanol extract but much less amount of isoflavones in the water extract. Among the four different kind of soybeans, the isoflavone content was highest in brown soybean, followed by yellow, small black and black soybean, in the order. These isoflavones were known to be soluble in hot water, which means transfer of isoflavone content was highest in brown soybean, followed by yellow, small black and black soybean, in the order. These isoflavones were known to be soluble in hot water, which means transfer of isoflavones in soy curd into whey during soy curd processing. To identify the change of isoflavone content during processing of soybean curd, soybean curd were made from yellow, brown and black soybean and isoflavone content were determined in each soybean curd, curd residue and whey. Most of soflavones were remained in the whey, it means most of useful antioxidative compounds were wasted. Thus, it is necessary to develop new technology to collect these isoflavones lost during soybean curd processing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.2
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• pp.268-274
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• 2015

Makgeolli residue protein (MRP) was extracted from byproduct of makgeolli processing, and MRP films containing various plasticizers were prepared. Among the plasticizers used in this study, MRP film containing glycerol-sorbitol (1:2) showed the most desirable mechanical properties. In addition, MRP films containing wasabi extract (WE) were prepared by incorporating different amounts (0, 0.8, 1.0, and 1.2%) of WE into film-forming solution. Tensile strength, elongation at break, and moisture content of MRP films decreased with addition of WE as compared with the control. However, MRP films containing WE showed antimicrobial activities against Escherichia coli O157:H7 and Listeria monocytogenes. Application of MRP film containing 1.0% WE to beef packaging decreased populations of E. coli O157:H7 and L. monocytogenes after storage at $4^{\circ}C$ for 8 days by 1.1 and 0.41 log CFU/g, respectively, compared with those of the control. In addition, the peroxide value and 2-thiobarbituric acid reactive substance value decreased by 53 and 56%, respectively, compared to the control. Therefore, these results suggest that MRP film containing WE can be used to improve the quality of beef during storage.

• Journal of Applied Biological Chemistry
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• v.59 no.3
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• pp.189-201
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• 2016

A processing factor (PF) has been used to define the maximum residue limits of pesticide in a variety of processed fruit products. This study summarizes PF by the stage of fruit processing based on JMPR reports from 2010 to 2014. When we compared PF of 19 pesticides in apple products during the processing of washing, drying, canning, juice, sauce, puree and pomace, PF was higher than 1 only in pomace. In the comparison of 21 pesticides during the process of grape (washing, juice, wine and raisin), PF was higher than 1 in raisin. In the comparison of 19 pesticides during the process of orange (juice, oil and marmalade), PF was higher than 1 in oil. When 27 pesticides were compared during the process of tomato (juice, puree and paste), paste showed the highest PF value except pomace. During the process of plum (washing, drying and puree) with 12 pesticides, PF was higher than 1 in drying. The correlation coefficients between physical characteristics of pesticide (fat-solubility and volatility) and PF were statistically significant in the processes of apple juice, orange juice, tomato puree and paste and strawberry jam.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.653-657
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• 2002

The hydrolysis conditions (enzym $e_strate ratio, time and temperature) of the mixture of anchovy sauce residue (ASR) and soy sauce residue (SSR) after fermentation by Flavourzyme 500M $G^{TM}$ were optimized using response surface methodology (RSM) for pretreatment of processing functional enzyme-hydrolyzed sauce. A model equation obtained from RSM was hydrolysis ratio (%) = 28.157+1.929enzym $e_strate ratio+1.818time+2.038temperature-1.093temperatur $e^2$, whose stationary point showed saddle point. From the ridge analysis of the saddle point, the conditions producing the highest hydrolysis ratio was determined as follows: 0.49% enzym $e_strate ratio; 3.55hr hydrolysis time; 62.5$^{\circ}C$ hydrolysis temperature. Adding of SSR to the mixture of water and ASR improved sensory qualities of mixture, so it seemed that SSR has masking effects on off-flavor and taste of ASR.R.of ASR.R.

• Fisheries and Aquatic Sciences
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• v.14 no.4
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• pp.235-241
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• 2011

The anti-hyperlipidemic effects of dietary supplementation with sea tangle Laminaria japonica were investigated using an animal model in which normal rats were fed either sea tangle, sea tangle ethanol extract (EE-ST) and sea tangle extracted residue (ER-ST). Total lipid and triglyceride levels in the serum were significantly (P < 0.05) reduced in rats fed ER-ST at a dose of 200 mg/kg body weight when compared to hyperlipidemic control rats. Significant decreases in serum total cholesterol and low density lipoprotein-cholesterol levels also occurred in rats fed ER-ST at 200 mg/kg body weight. In addition, the atherosclerosis index and superoxide dismutase in blood lipids were significantly (P < 0.05) lowered in rats fed ER-ST at 200 mg/kg body weight as compared to control rats. In conclusion, sea tangle and ER-ST exhibited beneficial anti-hyperlipidemic and anti-arteriosclerosis effects.

• The Korean Journal of Pesticide Science
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• v.10 no.1
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• pp.22-27
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• 2006

The aim of this study was to establish the maximum residue limits(MRLs) of fenhexamid, azoxystrobin and cyprodinil pesticides in ginseng products. The pesticides were applied to the cultivation field of ginseng, and they were harvested and processed to make dried ginseng and ginseng extract. The reduction factors of residual pesticides were calculated by determination of the pesticides in each processing stage of ginseng. Reduction factor (dry basis) of pesticides (azoxystrobin, fenhexamid, cyprodinil) were 0.73, 0.96 and 0.24 for dried ginseng and 3.23, 5.74 and 1.20 for ginseng extract. All the residual pesticides were reduced by drying or processing of ginseng, however, fenhexamid did not.

• The Korean Journal of Pesticide Science
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• v.18 no.4
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• pp.330-335
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• 2014

This study was conducted to investigate residue levels of chlorantraniliprole and ethaboxam in inner part and outer leaves of a head-type Korean cabbage. Further, reduction of residues was measured after water washing, blanching and heat-cooking of the outer leaves. For chlorantraniliprole, residues in inner part and outer leaves were <0.01 mg/kg and 0.0757 mg/kg, respectively, in case of three-time spraying 30 days before harvest and <0.01 mg/kg and 1.19 mg/kg, respectively, in case of four-time spraying 10 days before harvest; for ethaboxam, <0.05 mg/kg and 0.216 mg/kg, respectively and <0.05 mg/kg and 1.18 mg/kg, respectively. Chlorantraniliprole and ethaboxam were not detected in inner part of the head-type Korean cabbage. Residue levels in outer leaves were very high as 10-100 fold as those in inner part of the cabbage. Therefore, there is no concern for safety of pesticide residues on kimchi prepared with the inner part of a head-type Korean cabbage. In addition, it needs to be noted that outer leaves should be carefully removed at harvest of the cabbage. Outer leaves water washed and blanched are called as Woogeogi, which is consumed after heat-cooking. In Woogeogi, residue concentrations of two compounds reduced to less than 10%, and further less than 5% by heat-cooking. This indicates that considerable amount of the test pesticide residues in outer leaves of a head-type Korean cabbage removed through water washing, blanching and heat-cooking.

• Food Science and Preservation
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• v.22 no.1
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• pp.1-11
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• 2015

Raspberries are a good resource of polyphenols and have a powerful antioxidant activity, but shelf life for raspberries is short which brings a lot of economic losses. In this study, we try to use cool-air ($20{\sim}40^{\circ}C$) or hot-air ($60{\sim}100^{\circ}C$) to produce semi-dried raspberries with extended shelf life, and to determine the best method for improving fruit quality by minimizing nutrient losses during drying processes. The effects of process variables (drying temperature and processing time) on the quality of final dried raspberries were investigated. Response surface methodology was employed to establish statistical models for simulating the drying processes, and the moisture residue content and the loss ratios of total phenolic content (TPC), vitamin C (VC), and ellagic acid (EA) that result from the drying processes of raspberries using either hot or cool-air were predicted. Superimposed contour plots have been successfully used in the determination of the optimum zone within the experimental region. Optimal conditions determined for achieving minimal losses of TPC, VC, and EA, and a final moisture residue of 45% using the hot-air drying process were a drying temperature of $65.75^{\circ}C$ and a processing time of 4.3 hr. While for the cool-air process, the optimal conditions predicted were $21.3^{\circ}C$ and 28.2 hr. Successful application of response surface methodology provided scientific reference for optimal conditions of semi-drying raspberries, minimizing nutrient losses and improving product quality.

• Korean Journal of Food Science and Technology
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• v.18 no.4
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• pp.264-269
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• 1986

This study was undertaken to investigate the removal efficiency of heavy metals (Cd, Pb) in rice and wheat flour by cooking and processing. After four times washing of rice grains with water, the removal ratios of cadmium and lead from artificially-contaminated samples were 39.271 and 34.9%, respectively. In cookingof rice grains washed three-times with water, the residue levels of cadmium and lead decreased to 85.7%, 83.0% in electric rice cooker and 74.51%, 72.6% in pressure rice cooker, respectively. No significant difference was observed in the removal of the metals between naturally-contaminated and artificially contaminated rice samples, and between the electric and pressure rice cookers. In baking of artificially-contaminated wheat flour into cookie and loaf bread, the removal ratios of cadmium and lead were negligible as expected. When knife-cut noodle was made from artificially-contaminated wheat flour and boiled in water, 75% of the metals were found in the noodle solids and only 25% of them were removed into the broth.