• Asian-Australasian Journal of Animal Sciences
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• v.24 no.11
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• pp.1595-1600
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• 2011

Sugarcane press residue (SPR), a byproduct from the sugar industry was evaluated for it's nutrient and energetic quality in broilers and layers. The composition of SPR included (% DM): CP-11.76 (methionine-2.21, cystine-1.05, lysine-4.85, threonine-5.48% of CP), EE-7.87 (palmitic acid-30.3, stearic acid-4.1, oleic aicd-17.2, linoleic acid-38.0, linolenic acid-5.4% of EE), CF-10.08, TA-21.08 (Ca-3.87, P-1.10, Mg-0.95%, Fe-3500, Mn-284, Zn-113, Cu-61.5, Co-5.0 ppm and AIA-4.93%) and NFE-48.35% indicating that SPR is a valuable source of both organic and inorganic nutrients for poultry. The metabolic trials revealed the average ME of SPR as 749, 842 and 1,270 kcal/kg, respectively in broilers and 844, 936 and 1,031 kcal/kg in layers, at 10, 20 and 30% inclusion levels, respectively. Further, the fortification of SPR incorporated diets with biotechnological products viz., lipid utilizing agents (lipase and lecithin) or NSP degrading enzymes and their combination did not improve the ME content of such diets.

• Korean journal of food and cookery science
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• v.7 no.1
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• pp.15-25
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• 1991

The effects of lactic acid bacteria on the chemical and microbial changes of fermented kimchi at various temperatures were studied. Kimchi was homogenized and was sterilized by ultra violet, then Lactobacillus plantarum, Leuconostoc mesenteroides, Pediococcus acidilactici, Lactobacillus brevis and the mixture of there bacteria inoculated on sterilized kimchi, respectively. The measurement of pH and total acidity, quantitative analysis of volatile organic acids and nonvolatile organic acids by gas chromatography were investigated while inoculated kimchi were fermented at $30^{\circ}C$, $21^{\circ}C$, $14^{\circ}C$ and $7^{\circ}C$. Sample I (original kimchi homogenate), Sample III (inoculated with Leuconostoc mesenteroides) and Sample Ⅵ (inoculated with mixed lactic acid bacteria) were alike in that changes of pH and total acidity and especially, these phenomena were prominent at $14^{\circ}C$. Formic, acetic and heptenoic acid as volatile organic acid were detected by GC, and these acids formed mainly by Leuconostoc mesenteroides and lactobacillus brevis. Sample III was more higher content than other samples at $14^{\circ}C$. As nonvolatile organic acid, lactic acid in all samples, citric acid in sample III at $21^{\circ}C$and $14^{\circ}C$, succinic acid in sample I at $30^{\circ}C$, $21^{\circ}C$, $14^{\circ}C$ and sample V at $30^{\circ}C$ were detected by GC.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.12-17
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• 1994

Physicochemical characteristics of traditional kochujang fermented for 6 months and commercial kochujang were compared. Tested kochujang included 18 kinds of Sunchang kochujang prepared with glutinous rice, 10 kinds of Boeun kochujang prepared with barley and 17 kinds of Sachun kochujang prepared with wheat, and 10 kinds of commercial kochujang. Major free sugar was found to be glucose both in traditional and commercial kochujang. Fructose, maltose, and sucrose were also detected in small amounts. The contents of free sugars in traditional kochujang was approximately one fourth of those presented in commercial kochujang. Commercial kochujang showed the highest level of total free amino acids followed in decreasing order by Sachun, Sunchang, and Boeun kochujang. The most abundant free amino acid was serine in Sunchang kochujang and aspartic acid both in Boeun and Sachun kochujang. On the other hand, glutamic acid was the most abundant amino acid in commercial kochujang. Volatile organic acids in various kochujang were determined and acetic, propionic, butyric, and 3-methyl butanoic acids were found in traditional kochujang. However, 3-methyl butanoic arid was not found in commercial kochujang. The most abundant volatile acid was acetic acid in both tradtional and commercial kochujang. Analysis of non-volatile organic acids showed that large amounts of lactic, oxalic, and succinic acids were found in traditional and commercial kochujang. In addition to these, small amounts of itaconic, malic, malonic, and pyroglutamic acids were found in commercial kochujang.

• Food Science and Preservation
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• v.10 no.3
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• pp.333-338
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• 2003

pH values in all samples were in the range of 5.04 to 5.32. pH of kanjang prepared with normal pressure(NPK) was higher than that of kanjang prepared with high pressure(HPK) and kanjang prepared with steam(SPK). Titratable acidity(TA) in all samples were found to be 4.26～7.72 mL. TA in HPK(5.99～6.96 mL) was lower than that in SPK(4.26～5.61 mL) and NPK(7.32 mL). Reducing sugar(RS) contents in all samples were in the range of 25.18 to 194.81 mg％. RS contents of HPK and SPK were a similar pattern and were higher than that of NPK. Major free sugars(FS) were glucose, fructose and xylose. In total FS, SPK was higher than that of NPK and HPK. Major organic acids(OA) were succinic acid, oxalic acid, tartaric acid, malic acid and citric acid. In total OA contents, SPK(40.38～76.96 mg％) was higher than that of NPK(55.85 mg％)and HPK(27.78～34.21mg％). OA contents in HPK and SPK were decreased slightly according to the heating time of whole black bean. The highest percentage of fatty acid (FA) in all samples was palmitic acid(33.28～43.51 ％ as area ％ of GC chromatogram), followed in a decreasing order by stearic acid(14.15～19.16％) and myristic acid(5.93～19.14％). The composition ratios of three FA to total FA ranged from 55.97 to 72.85＆. In all samples, there was myristic acid that was not contained in raw soybean.

• Biotechnology and Bioprocess Engineering:BBE
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• v.3 no.2
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• pp.103-108
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• 1998

A hydrophobic substrate triolein was hydrolyzed by lipase in a mono-phase reaction system containing cyclodextrin(CD) as emulsifier. The triolein was transformation to an emulsion-like state in the CD containing reaction system in contrast to the oil-droplet like state without CD due to the formation of an inclusion complex between the lipids and CDs. The hydyrolysis reaction increased substantially in the CD containing reaction system, and the optimum reaction conditions including the amount of lipase, ${\beta}$-CD concentration, and mixing ratio of triolein and ${\beta}$-CD, were determined. The performance of the enzyme reaction in a mono-phase reaction system was compared with that of a two-phase reaction system which used water immiscible hexane as the organic solvent. The role of a CD in the mono-phase reaction system was elucidated by comparing the degree of the inclusion complex formation with triolein and oleic acid, Km and Vmax values, and product inhibition by oleic aicd in aqueous and CD containing reaction systems. The resulting enhanced reaction seems to be caused by two phenomena; the increased accessibility of lipase to triolein and reduced product inhibition by oleic acid through the formation of an inclusion complex.

• KSBB Journal
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• v.26 no.2
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• pp.165-171
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• 2011

Fractional solvent extraction by organic solvents such as hexane, chloroform, ethylacetate, and butanol was carried out using 70% ethanol extract of apple flower leaves. Biological activities including antioxidant, whitening, antimicrobial and anti-wrinkle activities were investigated and bio-active materials of the extracts were identified using GC/MSD. Among the tested solvent fractions, ethylacetate fraction showed the highest total polyphenol content (1218.94 ${\mu}g/mL$), and flavonoid (140 ${\mu}g/mL$). The DPPH radical scavenging activities was over 80% at a dry matterbased concentration of 200 ${\mu}g/{\mu}L$ and SOD-like activity was over 90% at 50 ${\mu}g/mL$ concentration in ethylacetate fraction that was slightly lower than of ascorbic aicd. Tyrosinase inhibition activity related to skin-whitening was over 60% by ethylacetate fraction of 100 ${\mu}g/mL$. As an anti-aging effect, elastase inhibitory activity was about 45% in ethylacetate fraction. Also, it showed a significantly antimicrobial activity against P. acenes. From GC/MSD analysis, a characteristic peak of high content in ethylacetate fraction was identified as kaempferol, which has been reported as a bioactive compound.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.725-731
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• 2013

This study investigates the quality of strawberry jam containing different quantities of strawberry. Strawberry jam was prepared by the addition of 70-30%(w/w) strawberry puree, Sweetness, pH, total acidity, color, anthocyanin and pectin content, texture, free sugar, and organic acid content of the samples were measured. Decrease in the quantity of the strawberry puree led to a decrease in the following: total acidity(significance value p<0.05), anthocyanin, pectin, total free sugar, frutose, glucose, sucrose, and, organic acid content, namely oxalic acid, citric acid, malic acid, succinic acid, and formic acid. A texture profile analysis showed reduction in the hardness, gumminess, and chewiness of the jam. At the same time, decrease in the puree quantity also led to an increase in the sweetness, pH, L-value, a-value and b-value(significance value p<0.05) of the jam. These results promote, the consumption of fruit that are high in fruit, low in sugar, and do not contain any chemical additives.

• Food Science and Preservation
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• v.24 no.5
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• pp.680-687
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• 2017

This study investigated acetic acid fermentation properties and antioxidant activity of vinegar by addition of lemon grass to develop high quality vinegar by using lemongreass. Traditional brown rice wine contained 5% lemongrass powder and had an alcohol content of 7.2%. The wine was fermented by Acetobacter. sp. RIC-V and made into lemongrass vinegar (LV). The pH and total acidity of the LV were 3.13% and 7.21%, respectively. Fructose was detected whereas glucose, sucrose, and maltose were not detected. Among organic acids, acetic acid was highest at 3658.6 mg%; trace amounts of lactic acid, citric acid, malic acid, tartaric acid, and oxalic aicd were detected. Of the 17 free amino acids, glutamic acid, histidine, alanine, and proline were mainly detected. To conduct total polyphenol content and ABTS radical scavenging activity, 3% and 5% lemongrass powder (P3LV, P5LV) and 1%, 2%, and 3% of lemongrass extract (E1LV, E2LV, E3LV) were added to LV, respectively. Total phenolics increased as the added lemongrass powder and extract increased. Total phenolics were 490.9, 559.4, and $895.7{\mu}g$ gallic acid equivalents/mL in brown rice vinegar, LV, P5LV. ABTS radical scavenging activities were 43.2%, 58.0%, and 91.0% in brown rice vinegar, LV, P5LV, respectively. These results show that lemongrass vinegar has considerable potential as a high quality functional vinegar with antioxidative effects.

• Journal of Life Science
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• v.30 no.2
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• pp.169-177
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• 2020

For this study, we prepared organic solvent fractions from methanol extracts of Houttuynia cordata and Lespedeza cuneate, and analyzed their chemical components and various biological functions such as anti-oxidation, angiotensin-converting enzyme (ACE) inhibition, and α-glucosidase inhibitory activities. We found that DPPH radical scavenging activity was highest in the ethyl acetate fractions of Houttuynia cordata (90.8%) and Lespedeza cuneata (91.2%), whereas ABTS radical scavenging activity was highest in the ethyl acetate fractions of Houttuynia cordata (86.1%) and the chloroform fractions of Lespedeza cuneata (95.6%). FRAP activity was highest in the ethyl acetate fraction of Houttuynia cordata (360.1 mg TE/g) and Lespedeza cuneata (239.2 mg TE/g). ACE inhibitory activity was highest in the chloroform fraction of Houttuynia cordata (13.2%) and Lespedeza cuneata (35.2%). And, α-glucosidase inhibitory activity was highest in the ethyl acetate fraction of Houttuynia cordata (56.3%), and the water residue of Lespedeza cuneata (93.6%). Finally, we investigated the DPPH radical scavenging activity of 20 types of pure compounds identified in Houttuynia cordata and Lespedeza cuneate. The results show that quercetin demonstrates the highest DPPH radical scavenging activity. Overall, these results help us to understand the functional chemical components of Houttuynia cordata and Lespedeza cuneate and the biological effects of these components.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1052-1058
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• 2005

Structured lipid (SL) was synthesized by enzymatic interesterification with algae oil containing docosahexaenoic acid (DHA) and soybean oil in the stirred-batch type reactor. The reaction was performed for 15hr at $65^{\circ}C$ with 300 rpm catalyzed by sn-1,3 specific Lipozyme RM 1M lipase from Rhizomucor miehei ($11\%$ by weight of total substrates) in the absent organic solvent. SL contained $87.1\;area\%$ triacylglycerol (TAG), $12.1\;area\%$ diacylglycerol (DAG), $0.6\;area\%$ monoacylglycerol (MAG), and $0.2\;area\%$ free fatty acid (FFA). Major fatty acid profiles of SL were DHA $(15.7\;mol\%)$, linoleic $(31.1\;mol\%)$, palmitic $(20.2\;mol\%)$, oleic $(13.5\;mol\%)$ and eicosapentaenoic acid $(EPA,\;6.6 mol\%)$. SL contained the newly synthesized several peaks. Iodine and saponification of SL were 206.7 and 183.8. SL color showed darker and redder than soybean oil, and appeared the most yellowish color among SL, soybean, and algae oil.