• Korean Journal of Food Science and Technology
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• v.3 no.3
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• pp.163-167
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• 1971

Tasty constituents of the Chinese quince such as polyphenols, amino acids, sugars and organic acids were surveyed through the course of this study. The results are as follows: 1. The major moiety of the polyphenol constituents were catechin, leucoanthocyan, and associated tannins. 2. Amino acids were mostly composed of aspartic acid, glutamic acid, arginine and ${\beta}-alanine$. 3. Citric and malic acids were the main organic acids. 4. Sugars detected were glucose, fructose, sucrose and xylose. 5. When compared with apple and/or pear: the total amount of amino acids were quite similar, sugars decreased from half to one third, but the total amount of polyphenol constituents increased from 20 up to 50 times and 3 to 5 times in organic acids. These indicates unambiguously that the origin of rough and acidic taste is due to these high level of polyphenols and organic acids.

• Fisheries and Aquatic Sciences
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• v.8 no.2
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• pp.43-50
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• 2005

We evaluated the nutritional composition of the siphon of the surf clam Tresus keenae in regard to the presence of nitrogenous [amino acids, nucleotides and their related compounds, total creatinine, betaine, trimethylamine oxide (TMAO), and trimethylamine (TMA)] and non­nitrogenous compounds (sugars and organic acids), lipid fatty-acid composition, and occurrence of minerals. The content of total free amino acids was 660.27 $\pm$ 7.94 mg/100 g, and the predominant amino acids were arginine, alanine, sarcosine, glycine, and glutamic acid. These amino acids accounted for $71\;\%$ of the total free amino acids. Among the nucleotides and their related compounds, inosine was the major component and comprised 40.38 $\pm$ 0.02 mg/100 g. Free amino acids were the largest contributor to total extracted nitrogen, comprising $49.94\%$, followed by total creatinine, betaine, nucleotides, and ammonia; the contribution of TMAO and TMA was small. For the non-nitrogenous compounds, malic acid, propionic acid, and succinic acid comprised the major portion of the ten kinds of organic acids detected, and the sugars found were glucose, maltose, and arabinose, which were estimated to be $147.0\pm7.15,\;34.45\pm1.09,\;and\;1.21\pm0.02\;mg/100\;g,$ respectively. The predominant minerals were Na and K, which comprised $11.43\pm1.06\;and\;9.46\pm1.02\;mg/100\;g,$ respectively. The major fatty acids were C22:6, C20:5, C23:0, C18:3, and C16:0 in the lipid fractions. The 23:0 level of glycolipid (GL) was the highest of any other lipid fraction. The amount of total polyunsaturated fatty acids (PUFA) in the lipid fractions was higher, ranging from $58.22\%\;in\;GL\;to\;77.1\%$ in phospholipid (PL), compared to the saturated and monounsaturated fatty acids. Of the n-3 fatty acids, C20:5 and C22:6 contributed $35.30-64.44\%$ of PUFA in the lipid fractions. The ratios of n-3 to n-6 PUFA in total lipid (TL), neutral lipid (NL), PL, and GL were 4.35, 4.26, 6.69, and 2.04, respectively.

• Korean journal of food and cookery science
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• v.16 no.2
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• pp.121-127
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• 2000

To assess the quality characteristics of home-made Doenjang prepared by traditional methods, general components, organic acids, amino acids and fatty acid composition of Doenjang were investigated. The contents of moisture, crude protein, crude lipid, salt and the titratable acidity(as milliliter of 0.1 N NaOH consumed) of Doenjang were 57.3%, 11.6%, 8.3%, 13.9%, and 11.8, respectively. There were wide variation in the contents of crude protein and salt among all samples. The average content of amino type nitrogen was 308.4mg%(w/w), however, it ranged from 202.3 to 416.3 mg% in which the contents some samples were 1.3∼2.1 folds greater than others. Hunter color values of L(lightness), a(redness) and b(yellowness) were 37.3, +19.6, and +17.5, respectively. Browning index value(expressed as optical density at 425 nm) of water-soluble compound(2.23) was more than 5.7 times higher than that of water-insoluble compound(0.39). The contents of free and total amino acids were 2908.9 and 9019.3 mg%, respectively, and the range of free amino acids(1.8∼6.2 times) were much wider than the range of total amino acids(1.2∼2.0 times). Glutamic acid was most abundant in free and total amino acids as 576 and 1,126 mg%, respectively. The main organic acid was lactic acid as 326.8 mg% ranging from 59.4 to 613.4 mg%. Linoleic acid(49.24%) showed the highest content in total fatty acids. Unsaturated fatty acid comprised 81.97% of total fatty acids and polyunsaturated fatty acid ranged from 51.79 to 62.97%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.5 no.1
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• pp.61-64
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• 1976

A survey of the free amino acids and organic acids in the shoot of Phyllostachys edulis was made by means of amino acid autoanalyzer and gas chromatograph. The results of the survey are summerized as follows. 1. Eighteen amino acids found in bamboo shoot were lysine, histidine, arginine, tryptophan, aspartic acid, glutamic acid, threonine, serine, proline, glycine, alanine, valine, leucine, isoleucine, methionine, tyrosine and phenylalanine, and an unknown was found. Serine showed the highest amount and more than about 44% of total free amino acids. 2. Oxalic acid was the major organic acid, and formic acid, acetic acid, maleic acid, succinic acid, fumaric acid, citric acid, tartaric acid and sorbic acid were determined, and two unknown were found.

• The Korean Journal of Food And Nutrition
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• v.32 no.5
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• pp.434-441
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• 2019

In this study, we analyzed the nutritional composition properties of soybeans and the organic acids, amino acids and volatile flavor compounds of fermented soybean products. We used five soybean cultivars including Pyeongwon, Jinpung, Saedanbaek, Saeolkong and Cheonga for this experiment. Physicochemical analysis of soybeans, showed that the cured protein and fat contents were 35.12~45.12 and 14.26~20.14%, respectively. The rank order of major organic acids was lactic acid > acetic acid > fumaric acid, with Saedanbaek being the highest. Total amino acid content of the samples was 358.12~657.28 mg/100 g, and glutamic acid, alanine, cysteine, valine, leucine, histidine and arginine were the major amino acids. We identified a total of 34 volatile aroma-compounds, including 7 alcohols, 7 acids, 7 ketones, 5 phenols, 2 esters, 1 furan, 4 pyrazines, and 1 miscellaneous compounds. As a result of this, could be applied to determine the suitability of cultivars and the quality for the process of the fermented soybean products.

• Archives of Pharmacal Research
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• v.16 no.3
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• pp.180-185
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• 1993

The acid dissociation constants of certain Schiff bases derived from isatin with p-substituted benzoyl hydrazines and somee amino acids of glycine, $\beta$-and $\alpha$-alanine, valine, $\beta$-phenyl-$\alpha$-alanine and anthranilic acid have been detemined potentiometrically at different temperatures in different aquo-organic solvent mixtures (ethnol, dioxane, dimethyl formamide, methanol, acetone and tetrahydrofurance). The pKa values were demonstrated on the light of the different electornic and steric effects of the substituents and the sovlent characteristics. In all the mixed media used, ionization of the compounds decreased by increasing the mole fraction of the organic cosolvent. Theemodynamic parameters $(\Delta{H}^\circ,\;\Delta{G}^\circ,\;\Delta{S}^\circ)$ were evaluated. The structural effects of the investigated compounds on these parameters were reported and discussed.

• Applied Biological Chemistry
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• v.14 no.1
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• pp.43-50
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• 1971

Measuring the changes of free amino acids, organic acids, free sugars, for after-ripening of the peel of hot pepper, the writer has obtained the following results; 1. Glutamine, asparagine, and glutamic acid as free amino acid of hot pepper are rich, while the total amount of free amino acids is greatly decreased through after-ripening. 2. The major organic acids of hot pepper is malic acid and citric acid, and their total amount comes to 80% of the total acid through the whole after-ripening period. Malic acid, however, is greatly decreased while citric acid is increased through after-ripening. And in the course of after-ripening the total amount of acid is decreasing, particularly with a sharp decrease in the post-cli. stage. 3. As free sugar in hot pepper, glucose is the major one, fructose, galactose and sucrose are identified, and existence of raffinose is presumed. Through after-ripening the total amount of free sugar is decreased about 25% in the post-cli. stage, and reducing sugars and non-reducing sugars also are decreased.

• Mycobiology
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• v.36 no.1
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• pp.50-54
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• 2008

This study examined the chemical composition of A. blasiliensis and the chemical structural properties of an immuno-stimulating polysaccharide. The amino acids, free sugars, and organic acids by HPLC and fatty acids by GC were analyzed. The immuno-stimulating substance from A. blasiliensis was extracted with hot water and purified by ethanol precipitation. It underwent ion exchange chromatography on DEAE-cellulose and gel filtration on Toyopearl HW 65F. Through GP-HPLC, the substance was found to be homogeneous. Its chemical structure was determined by $^{13}C-NMR$. Fatty acids, organic acids, and sugar alcohol composition consisted exclusively of linoleic acid, fumaric acid and mannitol, respectively. The amino acids were mainly glutamic acid, glycine, and arginine. By $^{13}C-NMR$ analysis, the immuno-stimulating substance was identified as ${\beta}-(1{\rightarrow}3)\;(1{\rightarrow}6)$-glucan, composed of a backbone with $(1{\rightarrow}3)$-linked D-glucopyranosyl residues branching a $(1{\rightarrow}6)$-linked D-glucopyranosyl residue. The ${\beta}$-glucan from A. blasiliensis showed pronounced immuno-stimulating activity on the antibody-production ability of B-lymphocytes by the hemolytic suspension assay. In these results, A. blasiliensis was estimated to have potent pharmacological properties and potential nutritional values.

• KSBB Journal
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• v.18 no.6
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• pp.495-499
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• 2003

The effect of operating parameters (reaction temperature and time) and reaction modes (batch and semi-batch) on the behavior of amino acid production from hydrothermal decomposition of fish-derived wastes was investigated. The amino acids obtained in batch experiments at temperature of 250$^{\circ}C$ were mainly alanine (Ala) and glycine (Gly) at maximum yield of 65 and 28mg/g-dry fish, respectively. At relatively lower temperature of 200$^{\circ}C$, the yield of high-molecular-weight amino acids such as aspartic acid (Asp) and serine (Ser) is high, but decreases as temperature increases. It is likely that high-molecular-weight amino acids decompose faster than low-molecular ones. Semi-batch mode of reaction suppressed decomposition of amino acids into organic acids (or volatile materials) by continuously removing the products from the reaction zone as soon as they are formed. Thus, large amount of high-molecular-weight amino acids such as Asp and Ser at this reaction mode was observed.

• KSBB Journal
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• v.24 no.1
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• pp.75-79
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• 2009

The effect of inorganic, organic nitrogen sources and amino acids on the coenzyme $Q_{10}$ production and coenzyme $Q_{10}$ component ratio was investigated. Among the nine organic nitrogen sources, CSP showed a remarkable enhancing effect on the production of coenzyme $Q_{10}$. But this enhancement was not observed in medium containing Bacto peptone, tryptone, casamino acid and soybean meal. These differences on the production of coenzyme $Q_{10}$ may be due to differences in kinds and amounts of component amino acids and peptides in the various organic nitrogen sources tested. In the addition of inorganic nitrogens, only $(NH_4)_2SO_4$ increase the coenzyme $Q_{10}$ production by 2.0 times compare to the control group. The addition of L-tyrosine to the medium containing Bacto tryptone, was also determined to be crucial for the coenzyme $Q_{10}$ production. But phenylalanin and tryptophan, other aromatic amino acids, had no stimulatory effect on the coenzyme $Q_{10}$ production. These results show that the production and components ratio of coenzyme $Q_{10}$ was greatly affected by the kinds and the concentration of inorganic, organic nitrogen sources as well as amino acids.