• The Korean Journal of Food And Nutrition
• /
• v.30 no.4
• /
• pp.635-643
• /
• 2017

The properties of rice were studied, and 8 rice flour cultivars were used to study the effect of particle size on the physicochemical properties, color value, RVA viscosities, water absorption index (WAI), and water solubility index (WSI) of rice flours. The mean particle size by the 3 particle size classification of 150 mesh, 200 mesh, and 250 mesh was, $90.75{\mu}m$, $60.73{\mu}m$, $39.94{\mu}m$, respectively. Thai rice had the highest amylose content and Samkwang rice had the lowest amylose content. Protein content of rice flours prepared was decreased as the particle size of rice flour decreased. In terms of color values, the L-value and the a-value of rice flour were increased as the particle size of rice flours decreased, while the b-value was decreased as the particle size of rice flours decreased. Using a rapid visco analyzer (RVA), the initial pasting temperature of Thai rice cultivar was found to be the highest; the peak viscosities of Sunpum cultivar and Misomi cultivar, and Samkwang rice were higher than those of other rice flours. The water absorption index and water solubility index were increased as the particle size of rice flour decreased. In order to use processed rice flour for the development of processed foods, proper characteristics of the cultivars and particle size should be considered.

• Korean Journal of Food Science and Technology
• /
• v.26 no.5
• /
• pp.649-654
• /
• 1994

In order to provide a quality index of Korean folk sojues, physicochemical properties of Korean folk sojues (Andong soju, Moonbaesul, Leekangju, Jindo Hongju, Chebiwon soju, Yethyang (rice) and Yethyang (barley)), Paekrosul, Chinese kaoliangchiews (Moutaichiew, Ergoutoutiu, Chuyehchingchiew, Zhikukaoliangchiew and Paigal), Japanese Senbatanuki shochu and two whiskies were determined. The pH of sojues ($3.43{\sim}5.85$) were mainly influenced by total acidity which was described as acetic acid. The conductivities of Paekrosul and Leekangju showed relatively high value of $246\;and\;122.7{\mu}S/cm$, respectively. Korean folk sojues and Paekrosul showed maximum absorption at 274 or $278{\sim}280nm$ in the spectrometric study. We performed principal components analysis (PCA) of physicochemical properties and spectrometric data to extract representative characteristics and to compare the similarity or the dissimilarity. The PCA plot showed the distinguished cluster of Korean folk sojues comparing with Chinese kaoliangchiew or Paekrosul etc.

• Journal of Life Science
• /
• v.33 no.4
• /
• pp.325-333
• /
• 2023

This study compared and analyzed the microbial composition and physicochemical characteristics of kimchi (gimjang kimchi) and mukeunji (aged kimchi). Commercial kimchi and mukeunji products were purchased through an online market. After an analysis of physicochemical characteristics, the pH of the mukeunji samples was found to be lower and the acidity higher than in the kimchi samples. There was no significant difference in salinity between kimchi and mukeunji, but the sugar content was higher in the kimchi samples. The phylogenetic diversity index, which incorporates phylogenetic difference between species, was significantly higher in mukeunji than in the kimchi. The most dominant order in both groups was Lactobacillales, but several lactic acid bacteria, such as the Pediococcus and Lactobacillus species, which may be more acid tolerant or more competitive, are relatively predominant in mukeunji. Beta set-significance analysis based on two different distance metric results revealed that microbial distributions of population were different at the statistical confidence level (p<0.001). We investigated the effect of respective species on total microbial community using the LEfSe (linear discriminant analysis effect size) mechanism. According to the results of LEfSe testing, a relatively higher abundance of Weissella kandleri in kimchi and a higher abundance of Pediococcus inopinatus in mukeunji have the greatest influence on the differences in microbial structure between the two groups.

• Journal of the Korean Institute of Landscape Architecture
• /
• v.33 no.2 s.109
• /
• pp.48-59
• /
• 2005

The purpose of this study was to examine the ecological characteristics of herbaceous communities by systematic and scientific analysis of their structure and diversity in the Midongsan Arboretum and to offer raw data for a long-tenn monitoring study. The importance value and diversity index of species appearing in twenty plots from July to September, 2004 were analyzed and a management plan for these communities is presented. Vascular plants were represented by 60 taxa of 23 families, 51 genera, 50 species and 10 varieties. Based on the results of importance value analysis, the most dominant species was Artemisia princeps var. orientalis, followed by Setaria viridis and Erigeron canadensis. The diversity index analysis showed that plot no. 5 had the highest H' and H'_{max}$(2.0135 and 2.6391). It's species composition was comparatively more diverse and it's structure more stable than other plots. Artemisia montana and Dactylis glomerata showed the highest correlation between species. Because herbaceous communities are important biological habitats and provide important function in environmental conservation, it is important to properly preserve these communities. At the same time, in order to preserve genetic resources and improve spatial function, it may be necessary to consider removing herbaceous communities in certain areas. In the future, the relations between physicochemical soil properties and herbaceous communities should be examined and community movement should be studied.

• Geomechanics and Engineering
• /
• v.1 no.4
• /
• pp.291-306
• /
• 2009

One-dimensional soil-column studies were carried out to understand the interaction of three industrial effluents namely amino acid ('highly acidic'), surfactant ('highly organic') and pharmaceutical ('organic and toxic') on the physicochemical behavior, index properties and shear strength of bentonite due to artificial contamination extending to nearly 300 days. Changes in inorganic and organic pollutants present in the effluents due to the interaction of the above effluents and soil were assessed to understand the physico-chemical behaviour. Batch and continuous modes of operation, 8 hrs and 16 hrs Hydraulic Retention Time [HRT] and 25%, 50% concentrations of effluents, were the parameters considered. Amino acid, surfactant and pharmaceutical effluents have shown a high variation in pH (7 to 8) after artificial contamination on bentonite that is their original characteristics of the above effluents have been completely reversed. Further, it is found that the shear strength of bentonite has reduced by about 20%, and with respect to liquid limit and plastic limit shows an increasing trend with time within the period of contamination.

• Journal of Plant Biotechnology
• /
• v.49 no.1
• /
• pp.39-45
• /
• 2022

Conserved domains are defined as recurring units in molecular evolution and are commonly used to interpret the molecular function and biochemical structure of proteins. Herein, the ADP-glucose pyrophosphorylase (AGPase) amino acid sequences of three species of the Ipomoea genus [Ipomoea trifida, I. triloba, and I. batatas (L.) Lam. (sweetpotato)] were identified to investigate their physicochemical and biochemical characteristics. The molecular weight, isoelectric point, instability index, and grand average of hyropathy markedly differed among the three species. The aliphatic index values of sweetpotato AGPase proteins were higher in the small subunit than in the large subunit. The AGPase proteins from sweetpotato were found to contain an LbH_G1P_AT_C domain in the C-terminal region and various domains (NTP_transferase, ADP_Glucose_PP, or Glyco_tranf_GTA) in the N-terminal region. Conversely, most of its two relatives (I. trifida and I. triloba) were found to only contain the NTP_transferase domain in the N-terminal region. These findings suggested that these conserved domains were species-specific and related to the subunit types of AGPase proteins. The study may enable research on the AGPase-related specific characteristics of sweetpotatoes that do not exist in the other two species, such as starch metabolism and tuberization mechanism.

• Journal of Life Science
• /
• v.17 no.4 s.84
• /
• pp.510-514
• /
• 2007

This study was carried on cool and RT(room temperature) storage of unhulled rice. In RT storage of an analysis of coefficient relation, high significant positive coefficients were observed in toyo index and breakdown, setback and protein content. high significant negative coefficients were showed setback and breakdown, breakdown and protein content. In cool storage of an analysis of coefficient relation, high significant positive coefficients were observed in toyo index and amylose content and gelatinization start temperature and protein content and high significant negative coefficients were showed toyo index and whiteness, toyo index and gelatinization start temperature, gelatinization start temperature and amylose content. In RT storage of a path coefficient analysis, a highest positive direct influence was observed in amylose content and a highest negative direct influence was protein content. Positive indirect influence was high revealed breakdown and protein content and negative indirect influence was gelatinization start temperature and Mg/K ratio. In cool storage of a path coefficient analysis, a highest positive direct influence was whiteness and a highest positive indirect influence was gelatinization start temperature. Positive indirect influence was high revealed gelatinization start temperature and amylose content, negative indirect influence was whiteness and gelatinization start temperature. In RT storage of Multiple regression equation of Toyo index based on physicochemical properties of unhulled rice, a highest coefficient of determination was revealed among five facters of whiteness, protein content, Mg/K ratio, amylose content and gelatinization start temperature. In cool storage of Multiple regression equation of toyo index based on physicochemical properties of unhulled rice, highest coefficient of determination was revealed among five facters of moisture content, amylose content, gelatinization start temperature, breakdown and setback.

• Food Science and Preservation
• /
• v.2 no.2
• /
• pp.251-257
• /
• 1995

In order to determine the quality of Citrus unshiu(medium cultivar of satsuma mandarin) produced in Cheju, citrus fruits sampled at sorting places and harvested directly on citrus tree in south and north area of Cheju were analyzed. The fruits were grown in size till early of November, and soluble solids were increased continuously after that. Compared with the quality of citrus fruits as a factor of soluble solids, firmness, total sugar, pH, and color index, the optimum harvest periods were supposed to be reasonable from early of December for C. unshiu Marc. var. yonezawa and C. unshiu Marc. var. hayashi, Fruit weights and peel thickness had a linear correlation with increasing fruit size, but soluble solids and acid contents had not a correlation. The selection of C. unshiu variety was needed to determine by the properties of storage.

• Korean journal of food and cookery science
• /
• v.9 no.1
• /
• pp.30-32
• /
• 1993

This study was conducted to characterize quality of the soybean seed harvested in 1989, 1990 and 1991 each and stored in the refrigerator. Storage time did not affect the phytate and total sugar content, whereas longer storage reduced nitrogen solubility index (NSI). There was no difference in amylogram viscosity characteristics of soybean seeds harvested in 1989 and 1990, which was lower than those in 1991. The production yield of soybean sprout and total sprouting rate of soybean seeds harvested in 1989 were 334.8% and 57.4%, respectively, which were lower than those in 1990 and 1991.

• Journal of the Korean Applied Science and Technology
• /
• v.40 no.5
• /
• pp.945-954
• /
• 2023

In this study, Sparassis crispa(cauliflower mushroom), which is rich in beta-glucan, was pulverized using ultrafine grinding technology for its potential utilization as a diverse food ingredient. The physical and antioxidant properties of cauliflower mushroom powder were evaluated at various grinding times. The results showed that as the grinding time of cauliflower mushroom increased, the average particle size significantly decreased (p<0.05). Additionally, the water-holding capacity, swelling capacity, and water solubility index of cauliflower mushroom increased significantly(p<0.05). Based on the analysis mentioned above, cauliflower mushroom prepared as a superfine powder for 5 minutes exhibited superior physical and chemical properties as well as antioxidant characteristics and is expected to be widely used in various foods.