• Journal of Life Science
• /
• v.18 no.10
• /
• pp.1390-1394
• /
• 2008

Previously, we found that the transgenic rice plants over-expressing the Arabidopsis $H^+/Ca^{2+}$ antiporter CAX 1 (accession no. U57411) gene accumulated 2.7 to 7.5-fold more calcium in the T3 rice grains as compared to those of control. To examine physiological safety of the $T_3$ rice grains, the effect of the $T_3$ brown rice on change in levels of body weight and white blood cells was compared with that of the control Ilpum brown rice by feeding trial in mice. During the feeding trial for one month, there was no significant difference between two mice groups, which were fed by the $T_3$ brown rice or Ilpum brown rice. There were no detectable differences in their effects on immune functions including plaque-forming unit, peritoneal macrophage number, and NK-cell activity. In addition, biochemical analysis of the blood failed to exhibit any difference between two mice groups. Together, these results suggested that the $T_3$ brown rice, which was produced from a genetically modified organism (GMO), might be safe and possess a potential to be applicable as calcium-fortified feed or food. Long-term safety of the $T_3$ brown rice, however, remains to be elucidated.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.28 no.2
• /
• pp.157-162
• /
• 1995

When fish meat is washed for the processing of surimi, about 50ff of lipid in the fish meat is removed from the fish meat to the effluent. The removed lipid was easily recovered by centrifugation or filteration of wastewater washed fish meat. Then, the recovered lipid was utilized as a material of mayonnaise sauce processing. The major fatty acids in the recovered lipids are $C_{16:0},\;C_{18:0},\;C_{16:1},\;C_{20:5},\;and\;C_{22:6}$ Polyenoic fatty acids were composed of $33.6\%$ to total fatty acids. When the recovered lipid was substituted for soybean oil in processing of mayonnaise sauce, the maximum percentage of substitution ratio presumed to be $30\%$ according to viscosity, color difference, and emulsion stability evalution for the substituted ones.

• Applied Biological Chemistry
• /
• v.36 no.1
• /
• pp.51-57
• /
• 1993

For the effective untilization of mackerel as a food source, the most desirable processing conditions of mackerel based burger were investigated. The mackerel was beheaded, gutted, washed with tap water and deboned with the meat seperator. Then it was substituted with 15% pig meat and mixed with additives such as 18.3% emulsion curd, 3.0% soybean protein, 2.0% sodium chloride, 2.0% sugar, 0.1% monosodium glutamate, 0.2% polyphosphate, 0.4% sodium bicarbonate, 0.5% beef extract powder, 0.3% onion powder, 0.1% ginger powder and 0.1% garlic powder to a mixed meat. The seasoned mackerel based meat was molded to a thickness of 10 mm and a diameter of 80 mm, fried for 2 min. The examined mackerel based burger was superior to mackerel based burger by another processing conditions.

• Journal of Applied Biological Chemistry
• /
• v.61 no.2
• /
• pp.125-130
• /
• 2018

The quality and microbiological characteristics of various Mul-kimchi prepared with addition of 0.02, 0.05, and 0.1% (w/v) chlorella water extract (CWE) were investigated during fermentation for 7 days at $10^{\circ}C$. The addition of CWE powder stimulated the growth of lactic acid bacteria and considerably improved the acid production. After 6 days fermentation, titratable acidity of CWE Mul-kimchi was 0.16-0.19% and was higher than that (0.14%) of Mul-kimchi made without CWE. The lactic acid bacterial counts were increased rapidly in CWE Mul-kimchi during fermentation for 4 days. The sensory quality of Mul-kimchi added with 0.05-0.1% CWE powder lightly enhanced in taste and overall acceptability among the tested Mul-kimchis preparations. When CWE Mul-kimchi preparations fermented for 6 days were incubated at $4^{\circ}C$ for 15 days, their titratable acidities were continuously increased up to 0.21-0.26% but number of viable lactic acid bacteria were well maintained above $10^7CFU/g$ through storage period.

• Korean Journal of Food Science and Technology
• /
• v.36 no.1
• /
• pp.38-43
• /
• 2004

Effects of heat treatment on functional properties of soy protein were examined. Soy protein isolate (SPI) was prepared from Korean soybean varieties, Manli and Taekwang, subjected to heat treatment at $60^{\circ}C$ for 30, 60, 90, and 120 min. pH-solubility results of SPI showed typical U-shape profiles with minimum solubility at pH 4-5 of isoelectric points of soy proteins, longer heat treatments showing slightly higher solubility. Water absorption, emulsifying activity, emulsion stability, and emulsion capacity of SPI increased, while oil absorption decreased, with heating time in Manli variety. Manli and Taekwang showed the highest emulsion capacities after 90-and 60-min heat treatments, respectively. Foam expansion of all SPIs increased with heating time up to 90 min. Texture profile analysis showed heat treatment up to 90 min significantly increased hardness, adhesiveness, springiness, gumminess, and chewiness, whereas significantly decreased cohesiveness of SPI gels (p<0.05).

• Applied Biological Chemistry
• /
• v.41 no.1
• /
• pp.31-41
• /
• 1998

A carotenoprotein from the muscle of Ascidian (Halocynthia roretzi) was purified by ion exchange chromatography and gel filtration chromatography, and analyzed molecular weight, stability of pH and heat, effect of denaturing agents, amino acids and fatty acids composition. The purified carotenoprotein had absorption maxima of 463 nm and 439 nm. The carotenoprotein had an approxmimate molecular weight of 64.4 kDa in polyacrylamide gel electrophoresis. The amino acid compositions of carotenoprotein were mainly Gly (15.39%), Asn (11.31%), Gln (10.62%) and Ser (13.35%). The major fatty acids composition of carotenoprotein were $C_{16:1(n-7)}\;(15.4%)$, $C_{22:1(n-9)}\;(14.5%)$ and $C_{20:1(n-11)}\;(11.4%)$. The monounsaturated fatty acids (45.2%) contained abundant content compared to other saturated (38.1%) and polyunsaturated (11.7%) fatty acids.

• Applied Biological Chemistry
• /
• v.36 no.3
• /
• pp.163-171
• /
• 1993

The collagens from filefish (Novoden modestus) and cod (Gadus macrocephalus Tilesius) skin were isolated and their physicochemical properties were investigated. Glutamic acid, hydroxyproline, valine and phenylalanine in the filefish skin collagen (FSC) were presented at higher levels than those of cod skin collagen (CSC), but the contents of glycine, proline and serine were contrary. The content of essential amino acids of FSC (265 residues/1000 residues) was higher than CSC (229 residues). The solubilities of both collagens were the lowest at pH 7.0, but precipitously increased at acid zone(below pH 5.0). FSC has lower viscosity than CSC. Furthermore, while the viscosities of both collagens were the lowest at pH 7.0, the viscosities of FSC and CSC were the highest at pH 4.0 and pH 2.0, respectively. The denaturation temperature of $FS(25^{\circ}C)$ was higher than $CSD\;(17^{\circ}C)$. The free hydrophobic residue contents of FSC and CSC tended to increase till $60^{\circ}C,\;and\;50^{\circ}C$ respectively, and to decrease thereafter. Hydration capacities of both collagens were the lowest at pH 7.0, and CSC had the superior hydration capacity to FSC. In addition, emulsifying and emulsifying stability of CSC was also superior to FSC.

• Korean Journal of Agricultural Science
• /
• v.32 no.2
• /
• pp.215-221
• /
• 2005

The residual study of pesticide has been used in various areas, such as food safety, environmental protection, establishment of tolerance, and explaining the pathway and reaction mode of pesticides, and its importance was expected to increase further more. The aspect of food safety, the pesticide residue survey have been practiced at many organizations, but there were no verification of analytical results at present. In this experiment, we focused on instrumental stability, including response of each instrument and the recovery ratio of each organization's method. As samples for this experiment, we prepared cucumber and sesame, and chose 4 pesticides (bifenthrin, chlorpyrifos, diazinon, and ethoprophos), which were mostly detected from pesticide residue survey and widely used for each crop. The standard deviation of peak areas in the chromatogram of each pesticide were under 1.212 %, so it showed that most instruments were stable. The relationship of recovery ratio of each organization were over 0.996 for every pesticide and each organization. Finally, the analytical results for pesticide residue from each participated organization were not statically significant and we could put confidence in the result from each organization.

• Journal of Life Science
• /
• v.22 no.1
• /
• pp.80-86
• /
• 2012

This study was conducted to improve quality of takju where natural honey is used to control the ripening fermentation and the amount of sediment derived from takju mash. A koji was prepared using rice starch and Aspergillus awamori var. kawachii. Takju mash was prepared by alcohol fermentation with Saccharomyces cerevisiae and a 3-step addition of steamed rice. The clean part of the mash (CPM) was separated from the sediment at $5^{\circ}C$ and 5% (w/v) of natural honey was added and then ripened for 23 days at 5, 10, or $15^{\circ}C$. Temperature, pH, acidity, and total sugar content showed no significant differences, but a 0.2 percent reduction in alcohol content occurred during storage. However, CPM ripened with honey had a comparatively higher score on sensory evaluation than did immature CPM with added honey added. Takju with 8% alcohol content was prepared by mixing the water from the mixed CPM ripened with honey together with 100, 50, and 25% of the frozen sediment. Several quality characteristics of the takju were checked over 37 days of fermentation at $10^{\circ}C$. The pH was sustained between 4.1 and 4.3, and changes in the number of viable yeast cells, acidity, total sugar amounts, and alcohol content showed similar patterns but differences in scale. Smaller amounts of sediment affected the stability of the takju. Mixing the CPM ripened with natural honey at low temperature moderately reduced the amount of sediment in the mash and resulted in a highly flavorful takju with an extended shelf life.

• Korean Journal of Food Science and Technology
• /
• v.38 no.4
• /
• pp.483-487
• /
• 2006

In this study we investigated the effect of soybean germination on protein solubility, water and oil absorption and foaming and emulsion Properties. The soybeans were at germinated at $20^{\circ}C$ for 12 and 24 hr and then ground fine enough to Pass through a 60 mesh sieve. The germinated whole soy flour (GWSF) was relatively low in oil absorption capacity and protein solubility at pH 2 and 10 and high in water absorption capacity compared to ungerminated soy flour. Relatively low foaming capacities were measured for GWSF at pH 2 and 12 while the stabilities of GWSF were higher than that of ungerminated soy flour at pH 2-12 and setting time of 30-120 min. Emulsion capacity and stability were improved by germination at pH 10-12.