• 한국식생활문화학회지
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• 제4권2호
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• pp.181-184
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• 1989

The compositions of total and free amino acids in parts of Omija were investigated. The most abundant amino acids in fruits, endocarps, and seeds were arginine (50.80%), lysine (14.37%), glutamic acid (14.22%), respectively. Since the amino acid scores of fruits, endocarps, and seeds were 9.4, 11.9, and 16.7, respectively, the limiting amino acid of each part were S-compound amino acids. In the composition of free amino acids, contents of lysine were highest one such as 51.78, 57.00 and 32.88% in fruits, endocarps and seeds, respectively. The contents of histidine from free amino acids were 23.62% in fruits, 22.37% in endocarps, and 26.41% in seeds.

• The Korean Journal of Ecology
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• 제18권4호
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• pp.433-440
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• 1995

The constituents and proportions of non-protein free amino acids including canavanine were measured in roots and leaves of legumes, Robinia pseudo-acacia L., Wistaria floribunda L., and Canavalia lineata L. by using high performance liquid chromatography during dormant and fertilizing seasons. in all the three plant species, asparagine was the most abundant amino acid occurring 30％ of total free amino acids, and canavanine was the second most abundant amino acid contributing 10％ of total free amino acids throughout dormant and fertilizing seasons. In dormant season, roots contained 2 to 3 folds of free amino acids including canavanine and asparagine compared to those in fertilizing season. When proportions of asparagine and canavanine to total gree amino acids in various parts of C. lineata were examined in fertilizinng season, the level of asparagine was the highest in roots while that of canavanine was in seeds. On the basis of these results, it is assumed that canavanine appears and functions as a nitrogen-storing compound in roots and leaves throughout the whole life cycle of the investigated plants.

• Preventive Nutrition and Food Science
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• 제15권2호
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• pp.120-129
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• 2010

To elucidate the composition of extractive nitrogenous components in the fresh Capsosiphons fulvescens cultured off the southern coast of Korea, and to determine the monthly variation of these nitrogenous components, extract samples collected monthly from December to March at Jangheung-gun, Jeonnam Province were analyzed for total nitrogen, free and combined amino acids, ATP and related compounds, betaines, trimethylamine oxide (TMAO) and trimethylamine (TMA). The content of extractive nitrogen was 1,090~1,233 mg/100 g on dry basis. The number of 21~25 ninhydrin-positive substances was detected in the analysis of free amino acids, and their total amount was 3,710~4,788 mg/100 g on dry basis. Among them, free proline, asparagine, glutamic acid, alanine, taurine and glutamine were found to be abundant. The combined amino acids amounted to 1,573~2,121 mg/100 g in total and the total amount of ATP and related compound was 33.8~84.0 mg/100 g ($1.06{\sim}2.46\;{\mu}mol/g$) on dry basis. Betaine, glycinebetaine, $\beta$-alaninebetaine, $\gamma$-butyrobetaine, homarine and trigonelline were detected in most of samples. Levels of free and combined amino acids, ATP and related compounds fluctuated from sample to sample, with their contents higher in December and January and lower in March.

• 한국조리학회지
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• 제22권6호
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• pp.71-77
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• 2016

To determine the nutritional value of domestic tomatoes, the levels of amino acids, amino acid metabolites, and the bioactive compound ${\gamma}-aminobutyric-acid$ (GABA) were analyzed in three domestic tomato varieties (Rafito, Momotaro, and Medison). Eighteen free amino acids were found, and total free amino acid content was 3,810.21~4,594.56 mg/100 g (dry weight). L-glutamic acid (L-Glu) was the most abundant amino acid, ranging from 1,866.60 mg/100 g for Momotaro to 2,417.45 mg/100 g for Medison. The next most abundant amino acids were L-glutamine (L-Gln) and L-aspartic acid (L-Asp). The three tomato varieties had a good balance of all the essential amino acids except tryptophan. Total essential amino acid content was 274.26~472.71 mg/100 g (dry weight). The following amino acid metabolites were found: L-carnitine (L-Car), hydroxylysine (Hyl), o-phosphoethanolamine (o-Pea), phosphoserine (p-Ser), ${\beta}-alanine$ (${\beta}-Ala$), N-methyl-histidine (Me-His), ethanolamine (EtNH2),and L-citrulline(L-Cit). Large quantities of GABA were found in all three varieties: 666.95-868.48 mg/100g (dry weight). These results support the use of these tomato varieties as nutritious food materials.

• 한국식품영양과학회지
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• 제29권2호
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• pp.211-217
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• 2000

To standardize quality characteristics of commercial doenjang prepared by traditional method, general components, organic acids, amino acids and fatty acid composition were investigated. Moisture, crude protein, crude lipid, titratable acidity (expressed as milliliter of 0.1 N NaOH), acid value and salinity were 54.7%, 13.8%, 8.0%, 14.4mL, 45.7mg/g and 11.8%, respectively. The content of amino type nitrogen was 345.3mg% (w/w) in the range of 207.6 to 443.5mg% being 1.1~2.2-fold for all samples. Average value of Hunter color for L(lightness), a(redness) and b(yellowness) were 37.4, ＋9.7 and ＋21.3, respectively. Browning index value(expressed as optical density at 425 nm) of water-soluble compound(2.58) was above 7.1 times higher than that of the water-insoluble compound(0.38). Total contents of free and total amino acid were 3.81 and 9.72%, respectively, and then the former(1.1~3.7 times) was more different in all samples tested than that of the latter(1.1~2.0 times). Among amino acids, glutamic acid was abundant and its content of free and total amino acids was 0.57 and 1.24%, respectively. Of organic acids, lactic acid was the most abundant being 0.34%(average) and ranged from 0.15 to 0.86%. Linoleic acid(52.17%, as area%) was the highest content of the total fatty acids. Unsaturated and polyunsaturated fatty acids were 83.89 and 61.189%, respectively. Polyunsaturated fatty acid was markedly different among all samples and ranged from 51.52 to 64.91%.

• 한국축산식품학회지
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• 제36권4호
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• pp.558-565
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• 2016

The aim of this study was to investigate the influence of proteolytic pork hydrolysate (PPH) on yoghurt production by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Fresh lean pork was cut into pieces and mixed with deionized water and dealt with protease, then the resulting PPH was added to milk to investigate the effects of PPH on yoghurt production. The fermentation time, the viable cell counts, the flavor, free amino acids compounds, and sensory evaluation of yoghurt were evaluated. These results showed that PPH significantly stimulated the growth and acidification of the both bacterial strains. When the content of PPH reached 5% (w/w), the increased acidifying rate occurred, which the fermentation time was one hour less than that of the control, a time saving of up to 20% compared with the control. The viable cell counts, the total free amino acids, and the scores of taste, flavor and overall acceptability in PPH-supplemented yoghurt were higher than the control. Furthermore, the contents of some characteristic flavor compounds including acids, alcohols, aldehydes, ketones and esters were richer than the control. We concluded that the constituents of PPH such as small peptide, vitamins, and minerals together to play the stimulatory roles and result in beneficial effect for the yoghurt starter cultures growth.

• Food Science and Biotechnology
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• 제15권3호
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• pp.351-356
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• 2006

In this study, we investigated the effect of adding a 1, 3, or 5% solution of germinated brown rice concentrate (GBRC) to fermented kimchi. During fermentation, the concentration of free amino acids and essential amino acids increased with increasing concentrations of GBRC. In particular, higher levels of free amino acids were associated with a sweet taste compared with controls. The ${\gamma}$-aminobutyric acid (GABA) content of kimchi containing the 5% GBRC solution was 3 times higher than that of controls. The total phenolic compound content (130 mg%) did not change significantly in the control group, but increased in 10 mg% increments as the GBRC concentration rose from 1 to 3 to 5%. 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity and superoxide radical scavenging activity also increased with the GBRC concentration, with maximum activity during the ripe stage with GBRC measured at 79 to 82% compared with controls (30 to 71 %). The nitrite scavenging activity was 10% higher with GBRC compared with controls and was highest when the pH was 1.2. These results showed that the addition of GBRC is effective in improving the function of kimchi.

• Asian-Australasian Journal of Animal Sciences
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• 제4권3호
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• pp.211-218
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• 1991

The effects of dietary fiber on true digestibility of amino acids by growing pigs were studied, using semi-purified diets formulated from alfalfa meal, cassava leaf meal, rubber seed meal and leucacna meal at 20% level. A protein-free diet including 5% cellulose was formulated for correcting the endogenous amino acid loss. Across all the diets, arginine was the most digestible while the least at ileal level was threonine; methionine and/or histidine at fecal level respectively. The true digestibility value of amino acids at ileal level were higher than at fecal level except control diet (cellulose). The true digestibility values at ileal level were similar for all diets but differed at fecal level in different magnitude. These results indicate that undigestible compound in individual feedstuff might confound. True digestibility should be studied together for accurate diet formulation as apparent digestibility decreased when their amino acid concentration in the diet was reduced.

• 한국식품영양과학회지
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• 제30권4호
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• pp.579-588
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• 2001

한국 남해안에서 양식생산되고 있는 김류의 함질소엑스성분 조성 및 월별 변동을 구명하기 위하여 1998년 1월부터 4월까지 월별로 전남 장흥군에서 양식된 잇바디돌김, Porphyra dentata 생엽을 매월 1회씩 채취하여 맛과 밀접한 관계가 있는 함질소엑스성분 즉, 엑스분질소, 유리아미노산, 결합아미노산, ATP관련화합물, 4급암모늄염기 등을 분석하여 방사무늬김, P. yezoensis와 비교하였다. 엑스분질소함량은 760~872 mg/100 g(건물)이었다. 유리아미노산은 27~31종이 분석되었으며, 그 총량은 2,404~3,966 mg/100 g(건물)이었다. 함량이 많은 유리아미노산으로서는 alanine, taurine, glutamine, glutamic acid, aspartic acid 등이었다. 결합아미노산은 가수분해 후 16~23종에서 증가하였으며, 유리아미노산 총량의 36.0~112.0% 수준이었다. ATP관련화합물 총량은 73.3~94.4 mg/100 g(2.04~4.43 $\mu$mol/g, 건물)이었다. Be-taine류로서는 homarine과 trigonelline이 모든 시료에서 검출되었고, $\beta$-alaninebetain과 ${\gamma}$-butyrobetaine은 일부시료에서 검출되었다. TMA는 모든 시료에서 확인되었으며, TMAO는 일부시료에서 분리되었다. 잇바디돌김 생엽의 함질소엑스성분 특징은 방사무늬김에서 처럼 유리아미노산과 결합아미노산 함량이 풍부하여 질소분포의 약 90%에 달하는 중요한 맛성분이었으나 그 성분조성의 월별 변동에는 다소 차이를 보여 대부분의 성분들이 1, 3월에 높고 2, 4월에 낮았다. 잇바디돌김은 방사무늬김에 비해 전반적으로 함질소엑스성분 함량이 약간 낮은 수준이었다.

• 한국식품과학회지
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• 제26권5호
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• pp.609-615
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• 1994

Aspergillus oryzae, Bacillus natto균주와 재래식 메주를 사용하여 담금한 재래식 된장, 고오지 된장, 나토 된장, 고오지와 나토의 혼용된장의 질소성분과 아미노산을 분석한 결과는 다음과 같다. 아미노산성 질소는 숙성 90일에 $271{\sim}868\;mg/100g$으로 최대치를 보였으며 시험된 장별 함량은 고오지 된장, 재래식 된장, 고오지-나토 된장, 나토 된장의 순으로 높았다. 총 아미산은 Glutamic acid, Aspartic acid가 양적으로 많았고 함량은 고오지 된장에서 높았으나 시험 된장간의 함량 차이는 크지 않았다. 유리 아미노산은 시험된장에 따라서 다소 차이는 있지만 Glutamic acid, Tyrosine, lysine Aspartic acid 등이 비교적 많이 검출 되었다. 90일 유리 아미노산 총량은 고오지 된장이 3,339.5 mg/100g로 가장 높았고, 다음이 재래식 된장, 고오지-나토 된장, 나토 된장의 순이었다. 총 아미노산에 대한 유리 아미노산의 비율은 45일에는 $3.3{\sim}19.8%$였으나 90일에는 $10.98{\sim}25.1%$로 증가 되었고 90일의 총 아미노산에 대한 유리 아미노산의 비율은 재래식 된장, 고오지 된장 고오지-나토 된장, 나토 된장의 순으로 높았다. Methionine, Histidine 등은 총 아미노산에 대한 유리 아미노산의 비율이 높으나 Glutamic acid, Aspartic acid 등은 낮았다. 본 실험의 결과로 볼 때 유리 아미노산 및 총 아미노산에 대한 유리 아미노산의 비율이 높은 재래식이나 고오지 된장이 된장 숙성에 유리한 것으로 생각된다.