• Food Science and Preservation
• /
• v.9 no.2
• /
• pp.205-211
• /
• 2002

In order to selection of the suitable soybean varieties, the quality characteristics of meju and doenjang on 4 domestic soybean cultivars(Daeweon, Sodam, Jinpeum and Hwangkeum) were evaluated. Crude protein and lipid content was 26.7∼30.5% and 16.89∼19.31%. The content of total free sugar among 4 soybean cultivars were 4.99∼5.26% and composed mainly stachyose(2.59∼3.51%), raffinose and sucrose. The content of total free sugar of meju were the highest in Jinpeum among 2.10∼2.66% and composed mainly glucose. The lightness of meju lump in Hwangkeum was larger decrease than the others, the redness were higher in Daeweon and Hwangkeum, the yellowness was the highest in Sodam. The lightness of meju powder was the highest in Sodam, the redness was the lowest in Sodam, the yellowness was the highest in Hwangkeum. The chemical composition of doenjang were that : was the highest in Jinpeum among the 7.90∼9.71% crude lipid, in Daeweon among 9.67∼13.50% crude protein, in Sodam among 2739∼3825 mg% Formol nitrogen and in Daeweon among 6.88∼8.36% crude saponin, respectively. The content of total free sugar of doenjang were the highest in Hwangkeum among 1.88∼2.22% and composed mainly fructose and glucose. The lightness and yellowness of doenjang was the highest in Sodam, the redness was the highest in Hwangkeum. Doenjang by Hwangkeum had good score for taste, texture and overall quality in sensory evaluation.

• Korean Journal of Food Science and Technology
• /
• v.29 no.5
• /
• pp.1006-1015
• /
• 1997

Whole soybean meju was fermented with four Bacillus strains for 45 hr in its model system. The pH range of the product was $7.98{\sim}8.68$, the contents of amino nitrogen and ammoniacal nitrogen were $286{\sim}439\;mg%,\;0.11{\sim}0.23%$, respectively and that of reducing sugar ranged $0.65{\sim}2.24%$. During fermentation, the enzyme activities increased up to $30{\sim}40\;hr$ of fermentation and slightly decreased after 45 hr. Stachyose was special sugar components for B. licheniformis and raffinose was for B. natto. The components of the organic acid showed distinctive patterns among four products and the patterns of amino acids and fatty acids were almost similar to those of other reports. The main and common odor concentrates of meju were pyrazine components, 3-methyl-1-butanol, acetic acid and ethanol. Chunggukjang, mixed with B. natto and B. licheniformis showed more acceptabilities than other combinations. Soybean paste, mixed with B. megaterium and B. subtilis, soysauce, mixed with B. megaterium and A. oryzae showed excellent acceptability, respectively.

• Applied Biological Chemistry
• /
• v.38 no.5
• /
• pp.431-434
• /
• 1995

Chemical composition of barley leaves of four varieties (Olbori, Suwon 298, Suwon 311 and Milyang 60) grown under the same environmental conditions at the same location was investigated. Barley leaf samples were collected on two weeks before heading period. The barley leaves contained $25{\sim}29%$ crude protein, $9.3{\sim}9.9%$ crude lipid, $9.3{\sim}11.2%$ ash, $1.3{\sim}1.8%$ ${\beta}$-glucan on dry matter basis. Chlorophyll contents of Olbori, Suwon 298, Suwon 311 and Milyang 60 were 951 mg%, 885 mg%, 866 mg%, 826 mg%, respectively. Mineral contents of barley leaves were not significantly different each other and potassium content was found to be the highest among all the minerals observed. Vitamin C contents of Olbori, Suwon 298, Suwon 311 and Milyang 60 were 328 mg%, 266 mg%, 278 mg% and 269 mg%, respectively. Free sugar contents of barley leaves were somewhat different and the glucose content was the highest among the free sugars, ranging from 5.70% to 8.35%. Besides glucose, fructose, sucrose and raffinose contents were also relatively higher than the other free sugars. In other oligosaccharides, 1-kestose($GF_2$) content was between 0.26% and 0.39% and a slight amount of 1-nystose($GF_3$) was also detected. Although aspartic acid, glutamic acid and serine were relatively higher content than the other free amino acids, the values were not consistent in different varieties.

• Microbiology and Biotechnology Letters
• /
• v.26 no.4
• /
• pp.316-322
• /
• 1998

An ${\alpha}$-D-galactosidase (${\alpha}$-D-galactoside galactohydrolase, EC 3. 2. 1. 22) from sunflower seed was purified by affinity chromatography using N-$\varepsilon$-aminocaproyl-${\alpha}$-D-galactopyranosylamine coupled to sepharose and its properties were examined. The specific activity of the purified enzyme, tested with p-nitrophenyl-${\alpha}$-D-galactopyranoside as substrate, was 291.66 units/mg protein, representing an 115-folds purification of the original crude extract. The final preparation obtained from by Sephadex G-25 chromatography showed a single band on SDS-polyacrylamide gel electrophoresis. The molecular weight was determined to be 42,000 by SDS-polyacrylamide gel electrophoresis. The purified galactosidase showed maximum activity at pH 4.5 and 55$^{\circ}C$, and was stable in the pH and temperature ranges of 4.0 to 5.0 and 30 to 55$^{\circ}C$, respectively. The enzyme activity was inhibited by Ag$\^$2+/, Hg$\^$2+/ and Co$\^$2+/. The enzyme activity was not affected considerably by treatment with other metal compounds. The enzyme liberated galactose from melibiose, raffinose, copra galactomannan, guar gum and locust bean gum by TLC, and also the hydrolysis rate of substrate was compared by HPLC.

• Korean Journal of Food Science and Technology
• /
• v.30 no.3
• /
• pp.529-534
• /
• 1998

A functional and taste related composition was determined to investigate the possibilites of developing a highly functional beverage from Chungdo Bansi, Sangju Dungsi and Byue during growth. Moisture content decrease continously from 77.9% to 80.1% at the begining of May during growth. Crude protein and fat contents in the three species gradually increased according to growth until August. There ware four sorts of free sugar components which were sucrose, glucose, fructose and raffinose in the three species. Buyu's sucrose content was each 1378, 143 times higher than Chungdo Bansi and Sangiu Dungsi by the standard of July. Vitamin C content in the three species gradually increased form the flowering time and was the highest content in July. The sorts of free amino acids in persimmon leaves were detected eighteen free amino acids in all three species. As a result, the materials of persimmon leaves exhibited the highest component from June to July and Buyu of them excelled in a lot of composition.

• Food Science and Preservation
• /
• v.9 no.4
• /
• pp.375-379
• /
• 2002

This study has been carried out to investigate the food chemical composition in dried powder of main and lateral root of Acorus calamus L. Content of crude protein and crude fat in dried powder of main and lateral root were 12.76% and 9.84%, 7.43% and 3.42%, respectively. Total and reducing sugar of main and lateral root were 21.99％ and 7.67%, 24.12% and 0.65%. Major free sugars of root were sucrose, stachyose, raffinose, glucose and fructose. Sucrose of main and latent not were found to be the most predominant free sugars, contained 10.85 ％ and 1257%. Content of total amino acid were 427 mg% of main mot and 470 mg% of lateral root. Major total amino acids of root were arginine, glutamic acid, major free amino acids of main and lateral root were detected asparagine, arginine, glutamic acid and phenylalanine, respectively. Among the essential amino acids, the content of threonine was the highest (15.62 mg%) in main root and phenylalanine was the highest (12.67 mg%) in lateral root.

• Korean Journal of Microbiology
• /
• v.45 no.4
• /
• pp.339-345
• /
• 2009

Two lactic acid bacteria (LAB) with high ornithine-producing capacity were isolated from kimchi. Examination of the biochemical features using an API kit indicated that the strains belonged to the members of Weissella genus. They were gram positive, short rod-type bacteria, and able to grow anaerobically with $CO_2$ production. The isolates grew well on MRS broth at $25\sim37^{\circ}C$ and pH of 6.0~7.0. The optimum temperature and pH for growth are $30^{\circ}C$ and pH 6.5. The isolates fermented arabinose, ribose, xylose, glucose but not cellobiose, galactose, raffinose, or trehalsoe. The 16S rDNA sequences of isolates showed 99.6% and 99.7% homology with the Weissella koreensis S5623 16S rDNA (access no. AY035891). They were accordingly identified and named as Weissella koreensis OK1-4 and Weissella koreensis OK1-6, and could produce ornithine from MRS broth supplemented with 1% of arginine at a productivity of 27.01 and 31.41 mg/L/h, respectively. This is the first report on the production of ornithine by the genus Weissella isolated from kimchi.

• The Korean Journal of Food And Nutrition
• /
• v.18 no.4
• /
• pp.316-324
• /
• 2005

The objectives of this study were to examine effect of ion chip and yellow soil on the growth and physicochemical characteristics of soybean sprouts. The weight and length increased rapidly in soybean sprouts cultivated for 4 days and then the increases slowed. Ascorbic acid increased rapidly after day 6 in soybean sprouts cultivated with ionized water (I.W), $1.0\%$ yellow soil in tap water (T.W+l.0) and $1.0\%$ yellow soil in ionized water (I.W+l.0). The detected content of minerals such as Mg, Ca, K and Fe in soybean sprouts was higher than other minerals. Iron content was the highest in soybean sprouts cultivated by I.W+1.0. The detected levels of glutamic acid in soybean sprouts cultivated for 4 days with ionized water was higher than in those grown with tap water. In all soybean sprouts, nucleotides such as UMP, CMP, AMP, Hx and soluble free sugars like sucrose, raffinose, stachylose were detected, and the levels of UMP were found to be the highest among nucleotides and sucrose among free sugars.

• Korean journal of food and cookery science
• /
• v.13 no.1
• /
• pp.78-85
• /
• 1997

To determine the optimum coagulants concentrations for preparing soybean-curds, the transmittance of soybean-curd whey using spectrophotometer has been measured. The textural properties of soybean-curds were examined by texture analyzer and sensory evaluations. The general components, oligosaccharides and amino acids in soybean-curd wheys were analyzed. Protein patterns of soybean-curd wheys comparing with soyflour and soymilk were investigated. By texture analyzer, hardness, cohesiveness, springiness, and gumminess of Cacl$_2$ soybean-curd, MgCl$_2$ soybean-curd were higher than those of CaSO$_4$ soybean-curd and GDL soybean-curd. In the sensory evaluations, CaSO$_4$ soybean-curds and GDL soybean-curds were smoother and moister than others. Glutamic acid and aspartic acid were the first two abundant amino acids in three kinds of soybean-curd wheys, but arginine was the most abundant amino acid in GDL soybean-curd whey. Total sugar content of soybean-curd wheys were about 12-13 g/l, and the main sugars among 5 kinds of sugars were sucrose and raffinose. Electrophoresis using SDS-PAGE showed that glycinin and P-conglycinin, the main proteins of soybean appeared in soy flour and soymilk, and only low molecular weight subunits appeared in soybean-curd wheys.

• Journal of Food Hygiene and Safety
• /
• v.37 no.5
• /
• pp.332-338
• /
• 2022

Cereal grains are the dietary staple in many countries, including the Republic of Korea. These grains are usually consumed cooked. Korean grown raw and cooked brown non-glutinous rice (BNR), white non-glutinous rice (WNR), oats, and barley were analyzed to assess the effects of cooking on dietary fiber and free sugar content. The largest decrease in total dietary fiber (TDF) after cooking was observed in barley (11.62±1.26 to 2.96± 0.90 g/100 g), and the smallest decrease was observed in oats (8.1±0.34 to 8.1±0.32 g/100 g). Soluble dietary fiber decreased in oats (3.35±0.94 to 1.25±0.03 g/100 g) while insoluble dietary fiber increased (4.76±0.78 to 6.90±0.30 g/100 g) after cooking. TDF content was not changed. Of the six free sugars routinely assessed, only sucrose was detected in BNR and WNR. Sucrose decreased by about 0.6 g/100 g in BNR, and was not detected in WNR, after cooking. Fructose, sucrose, and raffinose were detected in oats (0.08, 0.83, and 0.19 g/100 g) and barley (0.09, 0.58, and 0.22 g/100 g) Maltose was also detected in barley (0.09 g/100 g). Total sugar content decreased in every cereal grain sample after cooking. This research reveals that dietary fiber and free sugar content can be reduced by cooking cereal grains.