• Food Science and Preservation
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• v.17 no.6
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• pp.820-825
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• 2010

We investigated changes in the quality characteristics of soy sauce made using salts from deep ocean water; such salts are more economic to obtain than sun-dried salt. pH level and buffer action both decreased as fermentation proceeded. The content of the pure extract after 120 d of fermentation was 7.5%(w/w), and increased as fermentation proceeded. Total and amino acid nitrogen levels after 120 d of fermentation were 1.4% and 0.75%, respectively (both w/w). Of the free amino acids (179.8-315.7 mg%), glutamic acid was the most abundant, followed by alanine, lysine, and leucine. The glutamic acid/total free amino acid ratio was 21.0-23.2%. The content of essential amino acids was 78.0-142.3 mg%; this level increased as fermentation progressed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.381-385
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• 1998

Chemical components of Perillar semen and physico-chemical properties o Perillae semen oil were analyzed for the use as an edible oil. The proximate compositions of Perillae semen were 7.5% moisture, 33.2% crude fat, 16.3% crude protein, 2.8% crude ash, 6.5% crude fiber, and 33.7% nitrogen free extract. The major amino acids of Perillae semen were glutamic acid(66.9mg%), aspartic acid (32.5mg%), histidine(21.6mg%), and phenylaanine (20.1mg%). The ratio of essential/total amino acid was 41.3%. The physico-chemical properties of the seed oil were 0.915 specific gravity, 1.4808 refractive index, 3.6 acid value, 181.7 iodine value, and 194.0 saponification value. Composition of major lipid of the oil fractionated by silicic acid chromatography was 94.2% neutral lipids and 5.8% polar lioids. The major fatty acids of the oil were linolenic, linoleic and oleic acid. Neutral lipids consisted of 59.9% linolenic acid, 15.6% oleic acid, 6.6% palmitic acid, and 2.5% stearic acid. Polar lipids consisted of 58.5% linolenic acid, 18.1% linoleic acid, 12.7% oleic acid, 7.7% palmitic acid, and 3.0% stearic acid.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.13 no.1
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• pp.27-31
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• 1980

Yellow sea bream, Branchiostegus japonicus, has been one of the widely consumed food fish in Jeju-Do, Korea. This study was attempted to establish the basic data for evaluating changes of taste compounds of the yellow sea bream during dehydration. The free amino acids were analysed by amino acid autoanalyser. The free amino acid composition of the raw yellow sea bream, abundant amino acids were lysine, alanine, threonine and arginine and then taurine, serine, proline, glycine, glutamic acid, leucine in order. Such amino acids as valine, methionine, tyrosine, isoleucine, phenylalanine were poor in content. The changes of free anino acid composition in the extract of the yellow sea bream during dehydration was not found. In the extract of dried product, lysine, alanine, glutamic acid and arginine were dominant holding $18.4\%,\;14.7\%\;8.0\%\;and\;7.3\%$ and $7.3\%$ of total amino acids respectively. The amount of total free amino acids of the yellow sea bream increased to more than 1.4 times during dehydration process, that of raw sample especially aspartic and glutamic acids increased to more than 2.9 times and 2. 1 times whereas taurine and histidine decreased ranging $40-50\%$ of the original content. It is presumed that the characteristic flavor of dried yellow sea bream was attributed to such amino acids like lysine and alanine known as sweet compounds, glutamic acid as meaty taste and TMAO known as plain sweet taste.

• Applied Biological Chemistry
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• v.31 no.2
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• pp.154-161
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• 1988

In order to improve the quality of amino acid soysauce, this experiment was carried out as follows; koji added amino acid soysauce(KAAS) was prepared by addition of defatted soybean and meal koji into amino acid soysauce containing $0.5%{\sim}1.5%$ of total nitrogen. Various physicochemical characteristics of KAAS during aging were determined. Total nitrogen, amino-nitrogen, specific gravity, pure extract, total acidity and color were high in KAAS at high total nitrogen. After one month aging, reducing sugar was high in KAAS at high total nitrogen, but pH was high in KAAS at low total nitrogen. Ethyl alcohol was 2.07% in KAAS at 0.5% of total nitrogen after five months aging and 1.4% in KAAS at 1.5% of total nitrogen. Levulinic acid and lactic acid were high in KAAS at low total nitrogen. The results obtained above summarized as the quality of KAAS were highly good at $0.5{\sim}0.7%$ of total nitrogen after two or three months aging.

• Korean Journal of Food Science and Technology
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• v.8 no.4
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• pp.225-229
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• 1976

Gulbi, salted and dried yellow corvenia, is one of widely consuming fish foods in this country. This study was attempted to establish the basic data for evaluating the taste compounds of Gulbi. The free amino acids were analysed by amino acid autoanalyser. In the free amino acid composition of raw yellow corvenia, abundant amino acids were glutamic acid, alanine and lysine and then leucine, glycine, serine and threonine in order. Such amino acids like proline, valine, methionine, tyrosine and phenylalanine were poor in content. The changes of free amino acid composition in the extract of yellow corvenia during Gulbi processing was not observed. In the extract of Gulbi product, glutamic acid, lysine, leucine, alanine and valine were dominant holding 20.0%, 12.9%, 11.1%, 10.1% and 8.5% of total amino acids respectively. The amounts of total free amino acids of yellow corvenia increased more than 3.6 times as compared with that of raw sample during Gulbi processing. It is convinced that the characteristic flavor of Gulbi was attributed to such amino acids like lysine and alanine known as kweet compounds, as glutamic acid with meaty taste, and as leucine known as bitter taste.

• Food Science and Preservation
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• v.11 no.2
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• pp.240-245
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• 2004

Chungju(Sambaekju) supplemented with dried persimmon and cordyceps sinensis was prepared and its characteristics were estimated during the brewing. Reducing sugar contents was decreased, ethanol contents was increased in the during fermentation, the final ethanol contents in the first, second and third mash were 5.8%, 11.4% and 16.5%, respectively. Total acidity and amino acidity were increased in the during fermentation. The major organic acid was latic acid, acetic acid, malic acid and succinic acid were a little, and citric acid and tartaric acid were not detected. L-proline(1151.7 mg%) was major in free amino acid. the contents of total and essential amino acid were 11.19% and 217.70 ppm, respectively.

• The Korean Journal of Zoology
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• v.33 no.2
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• pp.166-174
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• 1990

Gallena mellonella L. was parasitized by the pupal parasitoid, Brachymerica lasus Walker in the laboratory. Haemolymph total protein and carbohydrate concentrations from the hosts parasitized by B. lasus decreased within 1st day following parasitization. However, haemolymph total free amino adds, glycine, proline, arginine, isoleucine, phenylalanie, leucine, valine, glutamk acid, histidine, serine, and tyrosine increased and free amino acids decreased were threonine, aspartic acid, methionine, cysteine, alanine, and lysine.

• Journal of Nutrition and Health
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• v.29 no.3
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• pp.260-266
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• 1996

Eighteen crossbred pigs were weaned at 4 days of age and fed up to 28 days of age to examine the effect of sulfur amino acid content of three diets upon plasma taurine concentration and hepatic cysteinesulfinate decarboxylase activity. The experimental diets consisted of either whey protein (W) or partialy hydrolyzed soy protein (S) as the source of protein. 0.25% methionine was added to the S diet for the third dietary regimen (SM). Sulfur amino acid content(methionine plus cystine)of the three diets was 1.53%, 1.34% and 1.09% for the W, SM and S diet, respectively. Plasma taurine concentration from the pigs fed the three experimental diets reflected the total sulfur amino acid content of the diet. The S diet resulted in a significantly lower plasma tarrine level than the W and SM diets throughout the experiment. After three weeks, pigs fed the W diet had significantly higher plasma taurine concentration than those fed SM diet. Therfore it appears that taurine requirement of the pig depends on the sulfur amino acid contents of the diets and the conversion o sulfur amino acid to taurine seemed not to be limited by any factor when sulfur amino acid was below 1.53% of the diet. There was no significant difference between three dietary groups in hepatic cysteinesulfinate decarboxylase activity and this suggests that the reduced cysteinesulfinate decarboxylase activity due to high sulfur amino acid in the diet may not occur in the pig liver.

• Asian-Australasian Journal of Animal Sciences
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• v.6 no.4
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• pp.619-622
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• 1993

Rumen bacterial amino acids in sheep on urea diet were monitored to assess a possible change in amino acid synthesis as a long term response to high rumen ammonia environment. A sheep was fed a semipurified diet with soybean meal, followed by a diet with urea as a main nitrogen source. Mixed rumen bacteria were harvested from ruminal fluid taken 3 h after feeding (twice in soybean meal feeding and 6 times in urea feeding) and fractionated as cell wall, proteins and protein-free cell supernatant of monitor amino acids in each fraction. Ruminal ammonia concentration at the sampling ranged from 5.7 to 39.5 mgN/dl. Cell wall and protein fractions of mixed rumen bacteria were stable in their amino acid composition regardless of nitrogen sources of diet and the feeding duration. However, protein-free cell supernatant fraction showed a higher alanine proportion with urea feeding (18.6 and 28.2 molar % of alanine for samples from sheep fed soybean meal and urea, respectively) and its duration (20.6 and 32.9 molar % for samples from sheep on urea diet for 1 and 65 days, respectively). Total free amino acid level of bacteria was depressed in the initial period of urea feeding but restored on 65th day of the feeding. These results suggest that an alanine synthesizing system may develop in rumen bacteria as urea feeding becomes longer.

• Journal of the Korean Society of Tobacco Science
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• v.7 no.1
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• pp.49-55
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• 1985

low grade leaves of flue-cured (N.C. 2326) and air-cured (Br 21) have been heated at $140^{\circ}C$ for 10 and 20 minutes, respectively. As heating duration increased, each contents of nicotine, total nitrogen, total sugar and free amino acid decreased in both leaves. The result obtained from this experiment are as following 1. Nicotine content decreased in both leaves. Heating for 10 and 20 minutes showed respectively nicotine decrease of 13.2% and 21.6% for Br 21 and 8.2% and 13.2% for N.C.2326. Decrease of total nitrogen and total sugar was inversely proportional to the heating duration. N.C. 2326 in the decrease out numbered Br.21 by the ratio 2: 1 for 10min.-heating, and 5:4 for 20 min.-heating. 3. Total free amino acid was decrease by 17.1% and 13.85 for N.C. 2326 and Br 21, respectively when heated for 10 min., and 25.6% and 26.5% respectively when heated for 20 min. When sucrose was added to Br 21, th decrease ratio of total free amino acid of Br.21 was increased. It is suggested that the addition of sucrose could promote the browning reaction in Br 21 leaves.