• KSBB Journal
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• v.4 no.1
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• pp.40-47
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• 1989

Changes of principal components of crude green tea were determined after 30 min. of heat treatment at 10$0^{\circ}C$, l15$^{\circ}C$, 14$0^{\circ}C$, 16$0^{\circ}C$. Four kinds of free sugars(sucrose, fructose, glucose, raffinose) and an unidentified sugar compound were separated in green tea by using High Performance LiQuid Chromatography (H.P.L.C.). 26-34 peaks were isolated as aroma compounds of green tea by means of Gas Liquid Chromatography(G.L.C). The typical aroma component of green tea such as linalool, furfural, benzyl alcohol and 13 other substances were identified. Contents of most compounds were decreased by heat treatment. Especially contents of free amino acids, free sugars, vitamin C and tannins were decreased remarkably, while those of total nitrogen and soluble nitrogen were hardly changed. The effect of heat treatment on organoleptic quality of tea extracts were examined by sensory evaluation of which result indicated the most favorable tea was produced at 115$^{\circ}C$. The Percentages of loss in contents of total sugars, reducing sugars, vitamin C, free amino acids and tannins at 115$^{\circ}C$ were 17%, 16%, 36%, 12% and 15% respectively, while those were 38%, 53%, 55%, 74% and 23% at 16$0^{\circ}C$.

• KSBB Journal
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• v.14 no.5
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• pp.578-584
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• 1999

The lectin was purified through 0.15 M NaCl extraction, ammonium sulfate precipitation, sepharose 4B affinity chromatography and gel filtration using sephadex G-150 from the leaves of Visum album collected in Mt. Duk Yu. The final gel filtration step resulted in 11.64 folds purification with 0.14% of recovery yield. We also performed biochemical characterization of the purified Visum album lectin. HPLC analysis of lectin purified by gel filtration revealed a singel peak. The analysis of the purified lectin by SDS-PAGE showed a tetramer composed of two identical subunits with molecular weights of 32 and 30 kDa. The lectin was a glycoprotein containing 14.4% carbohydrate, which consist of glucose, fructose, arabinose and xylose, and the amino acids such as phenylalanine, lysine and tyrosine. The purified lectin agglutinated human red blood cell types with similar potency, but when tested against red blood cells from mouse, bovine, rabbit, chicken and porcine, significant difference in potency were observed. Hemaggluting activity was inhibited by D-galactose, D-mannose, D-lactose and D-raffinose, but not by D-glucose, D-glucosamine, D-mannosamine, L-fructose, D-xylose, D-arabinose, D-galacturonic acid, D-fructose, L-rhamnose and N-acetyl-D-galactosamine. The optimal pH and thermal stability of the purified lectin were pH 4.0-7.0 and 20-5$0^{\circ}C$, respectively.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.229-235
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• 2004

Chemical composition, total dietary fiber(TDF), oligosaccharide, isoflavone and phytic acid contents of seven domestic and three imported soybean cultivars were determined. TDF contents were ranged from 16.83 to 21.71％(w/w) without remarkable differences among soybean cultivars. Phytic acid contents of domestic cultivars such as Geomjongkong 1 (3.02％) and Dawonkong (2.92％) were higher than imported ones such as Canadian (2.07％) and American (2.22％) soybeans for soybean sprout and US No. 1 (2.16％). The phytic acid contents of cotyledon parts were 1.5 to 2 times higher than those of hypocotyl parts. Isoflavone contents in whole seed were wide ranged from 371 to 2,398 $\mu\textrm{g}$/g among cultivars and it were existed mainly as glucoside isomers. Profiles of isoflavone aglycones were composed of 52％ genistein, 36％ daidzein and 11％ glycitein. Hwanggumkong, Dawonkong, Geomjongkong 1 and American soybean for sprout contained lower isoflavone than others. Hypocotyl parts of soybeans contained from 6120.1 to 16921.1 $\mu\textrm{g}$/g isoflavone with ratio of 48％ glycitein, 35％ daidzein and 10％ genistein. Isoflavone contents of cotyledon parts were ranged 375-2393 $\mu\textrm{g}$/g, composition of which had no glycitein, 55％ genistein and 38％ daidzein. Oligosaccharide contents were similar among cultivars. Stachyose of 3.0-3.9％, raffinose of 0.8-1.2％, sucrose of 4.5-7.8％ and fructose of 0.3-0.8％ were determined.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.649-653
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• 1996

This study was carried out to quantitate the proximate composition of free sugars, amino acids, fatty acids, and minerals contents in Jehotang. The analysis of overall chemical components of Jehotang indicates that it contains 22.40% of moisture, 1.31% of crude protein, 1.24% of crude fat, 0.80% of ash and 74.25% of carbohyderate. The pH of the Jehotang was 3.2. The sugar content was relatively high. Among the identified extractable free sugars were 15.3% of fructose, 13.6% of glucose, 0.42% of sucrose, 1.18% of maltose, and a trace of isomaltose. No raffinose, maltotriose and molezitose were detected. In amino acid composition of the Jehotang, leucine was the highest with the content of 9.6mg, followed by arginine, valine, and phenylalanine. The ratio of essential/total amino acid was 40.4%. Fatty acid content, which occupies 1.24%, can be classified into 4 kinds. Major ones, in order of quantity, are oleic acid(52.7%), linoleic acid(28.5%), palmitic acid(14.6%) and stearic acid(4.2%). Among the minerals, the amount of K was the highest with the level of 2430.5ppm, followed by Ca, Na, P, Mg, Fe, Mn, Zn and Cu.

• Korean Journal of Microbiology
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• v.40 no.2
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• pp.100-103
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• 2004

The culture condition and medium composition for the enhanced mycelial growth of Inonotus mikadoi IMSNU 32058 were investigated. The optimal temperature and pH for the mycelial growth were $27^{\circ}C$ and pH 4.5, respectively. Among the complex media tested, the malt extract medium and Phellinus igniarius medium were very good for mycelial growth of I. mikadoi. When Czapek-Dox medium was used as a minimal medium for cultivation of mycelia, xylose, raffinose and carboxymethyl cellulose were very excellent as a carbon and energy source. With respect to carbohydrate, sucrose and glucose were very good carbon sources. In general, organic complex nitrogen sources were better than other inorganic ones. As the organic complex nitrogen sources tested, yeast extract, soytone, proteose peptone and bacto peptone were the best as a source of organic nitrogen. When ammonium sulfate as an inorganic source of nitrogen was used, the enhanced mycelial growth was shown. p-Aminobenzoic acid was proved to be most appropriate source of vitamin. After the mycelia of I. mikadoi was cultivated at $27^{\circ}C$ for 5 days in MEM broth (pH 4.5), the activities of both exomycelial and endo-mycelial enzymes were determined. Among endomycelial enzymes assayed, the specific activity of laccase was much higher than those of other enzymes. When the fungus was grown in MEM broth, exomycelial specific enzyme activity of laccase was comparatively high. However, little or no enzyme activities of protease, chitinase and lipase were found.

• Microbiology and Biotechnology Letters
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• v.20 no.6
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• pp.647-654
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• 1992

In order to study the physiological properties of the intestinal bacteria, we isolated the intestinal bacteria of Koreans and tested the enzymatic patterns. Isolated Bifidobacterium sp. Int-57 had the higher activity of $\alpha$-glucosidase, $\beta$-glucosidase, $\alpha$-galactosidase, $\beta$-galactosidase. $\beta$-xylosidase and $\alpha$-arabinofuranosidase than other intestinal microorganisms. The effect of the carbon sources on the production of each enzymes of Bijidobacterium sp. Int-57 was investigated. The most suitable carbon source for the production of $\beta$-glucosidase was maltose, for a-glucosidase cellobiose, for $\alpha$-galactosidase raffinose, for $\beta$-galactosidase lactose, and for $\beta$-xylosidase and $\alpha$-arabinofuranosidase xylose, respectively. In addition, we investigated the optimal conditions and pH stability of each crude enzymes. The optimal condition of a-glucosidase was pH 6.0 and $40^{\circ}C$. that of Jj-glucosidase pH 7.0 and 50oe, that of $\beta$-galactosidase pH 7.0 and $50^{\circ}C$, that of $\beta$-xylosidase pH 6.0 and $40^{\circ}C$ , and that of $\alpha$-arabinofuranosidase pH 5.0 and $50^{\circ}C$. respectively. a-Glucosidase was stable at pH 4.0-9.0. Jj-glucosidase at pH 4.0-7.0. $\beta$-galactosidase at pH 4.0-9.0, $\beta$-xylosidase at pH 4.0-6.0, and /3-arabinofuranosidase at pH 7.0-9.0, respectively.

• Applied Biological Chemistry
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• v.36 no.2
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• pp.105-110
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• 1993

Inulin fructotransferase from Enterobacter sp. S45 was purified with DEAE-cellulose column chromatography and fast protein liquid chromatography. The purified enzyme gave a single band on polyacrylamide gel electrophoresis. The molecular weight was estimated to be 42,800 by SDS-polyacrylamide gel electrophoresis. The optimal pH and temperature for the enzyme reaction were pH 5.5 and $55^{\circ}C$, respectively. $Mg^{2+}$ activated the enzyme activity, but $Fe^{3+}$, $Cu^{2+}$, $Hg^{2+}$ significantly inhibited. After exhaustive digestion of inulin by the enzyme, DFA III, sucrose, 1-kestose and nystose were produced. Sucrose, 1-kestose, raffinose and melezitose can't be used as substrates by the enzyme, but nystose and 1-F-fructofuranosyl nystose were hydrolysed. The Km and Vmax for inulin of the enzyme were 1.4 mM and $0.196\;{\mu}mole/min$, respectively.

• Applied Biological Chemistry
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• v.36 no.6
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• pp.456-462
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• 1993

Parboiling, a popular technology used to protect rice from nutrient loss during milling and to increase the shelf-life of rice, was applied to barley kernels, and its effect on nutrient retention and chemical composition was evaluated. Before 36 days after ear emergence, barley kernels showed water content higher than 40%, and parboiling without presoaking resulted in at least 43% of gelatinization degree. This implies that soaking, an important step of parboiling, is dispensable for barley at milky stage. Parboiling did make little change in the appearance of the kernel after 31 days from ear emergence. Nonreducing sugars such as sucrose and raffinose remained unchanged while reducing sugars of barley was decreased by parboiling, with exception that maltose increased. Pearling led to decrease in crude protein, fat, fiber and minerals of barley sampled and parboiled on 36th day from ear emergence. Free sugars in the parboiled barley also was reduced with increasing pearling rate. Vitamin $B_1$ content of the parboiled barley was $260\;{\mu}g\;per\;100\;g$ as dry basis at 50% pearling rate, compared to $36\;{\mu}g$ for raw barley at same pearling rate. Thus parboiling appeared to be very effective in the retention of vitamin $B_1$ during pearling.

• Korean Journal of Food Science and Technology
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• v.39 no.1
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• pp.14-19
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• 2007

The nutritional compositions of different parts (roots, leaves, and seeds) of two lotus species (Nelumbo nucifera Gaertner), Muan's white-flowered and Naju's pink-flowered, are as follows; crude protein content in the seed was four times higher and the carbohydrate content was three times higher than those in the root and leaf. Comparing between the species, the crude protein content of the white lotus was the higher than that of the pink lotus, but the carbohydrate content was comparatively lower. The potassium content of the minerals in all samples was much higher than those in others. Additionally, the iron content of the root was much higher than those in the leaf and seed. In both species, the major free sugar in the root was sucrose; the main sugars in the leaf were fructose and alucose, and those in the seed were stachyose, raffinose, and sucrose. Among amino acids, glutamic acid showed the highest level in the leaf and seed, while aspartic acid was the highest in the root.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.3
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• pp.138-146
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• 1989

This experiment was conducted to utilize the water soluble protein from the fish meal in wastewater as nitrogen source by alkaline protease producting bacteria and to investigate the culture condition of the production. G-12 and G-14 strains having the strong activity of the alkaline pretense were isolated from sea water. These strains were identified as Pseudomonas chlororaphis and Pseudomonas alcaligenes according to physiologycal characteristics, respectively. In enzyme production, galactose and casein for G-12 strain, and raffinose and the water soluble protein of the fish meal wastewater for G-14 strain was favorable as carbon and nitrogen source. An action of inhibition appeared in all of the metal salts used. The optimal temperature of enzyme production was $30^{\circ}C$ for all strains. Optimal initial pH for the enzyme formation in G-12 and G-14 strains was pH 10.0 and 8.0. When these two strains were incubated for $30\~35$ hours in the optimal production medium, the enzyme production reached at maximum.