• Journal of the Korean Home Economics Association
• /
• v.20 no.4
• /
• pp.99-105
• /
• 1982

Changes of free amino acids as taste compunds during the fermentation of cod-roe, Gadus marcrocephlus, were analyzed by a amino acid autoanalyzer. Leucine, lysine, valine, isoleucine and arginine were dominent amino acids in fresh cod-roe extracts, and the amounts of leucine (797.3mg%, on moisture and salt free base), lysine (577.7mg%) and valine(487.4mg%0 were 54.9% of total free amino acids. The contents of methionine, histidine, tyrosine and phenylanine were lower, and aspartic acid, glycine, threonine, glutamic acid and serine were detected trace amount. The free amino acids analyzed in this experiment were not changed in composition but changed in the amounts during 80 days of the fermentation. Total free amino acids were increased until 59 days of fermentation and than decreased gradually.

• Journal of the Korean Society of Tobacco Science
• /
• v.4 no.2
• /
• pp.51-56
• /
• 1982

An automatic method for the determination of total amino acid in tobacco was studied. This method makes use of the reaction of 2, 4, 6-Trinitrobenzene sulfonate with amino acid. Results obtained with this simple and rapid method agreed with those obtained with the offical method.

• Journal of the Korean Society of Food Culture
• /
• v.12 no.2
• /
• pp.149-153
• /
• 1997

A variation of free sugar and free amino acid contents of apples during the ripening period was determined by HPLC and amino acid analyzer. The research results are as followes: Fructose, glucose and sucrose were present in the apples. The contents of fructose was the highest, followed by the order of sucrose and glucose. The contents of total sugar in Red fuji was relatively higher than that of Fuji. During the ripening period, the contents of fructose increased conspicuously for the harvesting season and then it decreased gradually. The contents of glucose increased gradually for the harvesting season and then it somewhat decreased. The contents of sucrose increased continually, while, the contents of total free sugar reached the maximum for the harvesting season and then it decreased gradually. A variation in the contents of free amino acid and composition during the ripening period didn't make a significant difference. The major free amino acid of the apples was in the order of aspartic acid, serine, threonine, glutamic acid, histidine, arginine, and alanine. During the ripening period, aspartic acid, threonin, serine, alanine, histidine, and arginine increased gradually. Especially, alanine, histidine, and arginine increased remarkably after the the harvesting season. Glutamic acid, valine, isoleucine, and leucine didn't show much change. The contents of total amino acid increased little by little as the apples ripened, dranstically increased during the harvesting season and slowly increased or slightly decreased after the harvesting seasom.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.45 no.5
• /
• pp.409-413
• /
• 2012

The physiological activities and amino acid compositions of dried lavers of Porphyra from the Jangheung, Seochen and Haenam coasts were determined. The ethanol extract of the Haenam dried laver exhibited the greatest 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity (56.1%), ferric-reducing antioxidant potential (FRAP) value(86.5 mM) and total polyphenol content (3.51 ppm) of these dried laver products. In addition, there was a strong positive correlation between the antioxidative activity and total polyphenol content of the laver products, suggesting that polyphenol compounds contribute to the antioxidant capacity in the ethanol extract of dried laver. However, there was no difference among the extracts in terms of cell proliferation activity. Fourteen combined amino acids were identified in oligopeptides from the dried laver products. Of the three extracts, that of the Haenam dried laver contained the highest levels of both free and total amino acids including alanine, glutamic acid, taurine, phosphoserine, and aspartic acid.

• The Korean Journal of Food And Nutrition
• /
• v.32 no.4
• /
• pp.342-348
• /
• 2019

The objective of this study was to investigate the changes in flavor components of cheonggugjang prepared with hazelnut. Amino nitrogen content in cheonggukjang was significantly lower in the 30~40% hazelnut group compared to the control group. The volatile basic nitrogen of hazelnut added cheongkukjang showed a similar pattern to that of amino nitrogen. The number of B. subtilis was slightly increased in relation to the amount of hazelnut added, but there was no significant difference. The content of glucose increased proportionally with increasing hazelnut. Total amino acid content decreased with increasing hazelnut. The ratio of glutamic acid to total free amino acids increased with increasing hazelnut. Oleic acid content increased proportionally with increasing hazelnut, while linoleic acid content decreased. In conclusion, the addition of hazelnut may contribute to the quality diversification of cheonggukjang by changing the taste and flavor while maintaining the amino nitrogen content of cheonggukjang.

• Korean journal of food and cookery science
• /
• v.16 no.2
• /
• pp.121-127
• /
• 2000

To assess the quality characteristics of home-made Doenjang prepared by traditional methods, general components, organic acids, amino acids and fatty acid composition of Doenjang were investigated. The contents of moisture, crude protein, crude lipid, salt and the titratable acidity(as milliliter of 0.1 N NaOH consumed) of Doenjang were 57.3%, 11.6%, 8.3%, 13.9%, and 11.8, respectively. There were wide variation in the contents of crude protein and salt among all samples. The average content of amino type nitrogen was 308.4mg%(w/w), however, it ranged from 202.3 to 416.3 mg% in which the contents some samples were 1.3∼2.1 folds greater than others. Hunter color values of L(lightness), a(redness) and b(yellowness) were 37.3, +19.6, and +17.5, respectively. Browning index value(expressed as optical density at 425 nm) of water-soluble compound(2.23) was more than 5.7 times higher than that of water-insoluble compound(0.39). The contents of free and total amino acids were 2908.9 and 9019.3 mg%, respectively, and the range of free amino acids(1.8∼6.2 times) were much wider than the range of total amino acids(1.2∼2.0 times). Glutamic acid was most abundant in free and total amino acids as 576 and 1,126 mg%, respectively. The main organic acid was lactic acid as 326.8 mg% ranging from 59.4 to 613.4 mg%. Linoleic acid(49.24%) showed the highest content in total fatty acids. Unsaturated fatty acid comprised 81.97% of total fatty acids and polyunsaturated fatty acid ranged from 51.79 to 62.97%.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.1
• /
• pp.10-15
• /
• 1998

In order to establish the quality standard of commercial soybean paste, pH, color, moisture, crude protein, isoflavone, free amino acid and organic acid contents of the fermented soybean food in both traditional and commercial products were analyzed. The crude protein contents were from 5.0 to 11.9% in commercial soybean pasted of Samjang and traditional soybean paste of Chungugjang, and the latter showed higher value than those of the former. The contents of isoflavones in commercial soybean paste were less than those of traditional soybean paste. Total contents of free amino acids were distributed from 301 to 4,602mg%, respectively, in which Chungugjang showed the smallest value of 301mg% and the traditional soybean paste showed the most abundant one of 4,602mg%. The ratio of glutamic acid to total free amino acids were 15.9% and 30.1% in traditional soybean paste and commercial soybean paste, respectively. The major organic acid both commercial soybean paste and Samjang was citric acid containing 109.9~196.5mg%. On the other hand, that of traditional soybean paste and Chungugjang was oxalic acid containing 82.8~130.1mg%. This results might be caused by the differences of brewed periods, microflora, processing methods and used raw materials.

• KSBB Journal
• /
• v.7 no.3
• /
• pp.186-190
• /
• 1992

The compositions of amino acid in the protein and total fatty acid of Dendrolimus spectabilis were analyzed quantitatively by HPLC and GC, respectively. The contents of crude oil and protein from the extracts were 21.00% and 58.47%, respectively. The amount of free amino acids in the protein was 3.65g/100g, and 1.31g/100g of essential amino acids was contained in the free amino acids. The amount of total amino acids in the protein was 41.20g/100g, and 14.75g/100g of essential amino acids were contained in the total amino acid. The compositions of fatty acid in the oil were $C_{18}$=26.81%, $C_{16}$=19.09%, $C_{18:1}$=18.74%, $C_{18:3}$=15.33%, $C_{16:1}$=7.29%, $C_{20}$=5.21% in order, respectively. 45.88% of unsaturated fatty acids were contained in the oil.

• Journal of Environmental Science International
• /
• v.32 no.3
• /
• pp.191-195
• /
• 2023

This study aimed to investigate the effect of amino acid additives to weaned piglet diets on the pH and volatile fatty acids of pig slurries. A total of 135 weaned 22 -day-old piglets (Yorkshire x Landrace x Duroc) were used in this 56-d study. The three dietary treatments were as follows: (1) Control as a basal diet, (2) 1% amino acid additive and (3) 2% amino acid additive. Both pH and acetic acid values at 71 and 78 days were significantly different in all treatment groups (p<0.05). In addition, significant differences in propionic acid values were observed among treatment groups at 64 and 78 days (p<0.05). However, pH, acetic acid, and propionic acid values did not differ between 1% and 2% amino acid treatment groups. In conclusion, adding 1% and 2% amino acid to weaned piglet diets reduced the pH, acetic acid and propionic acid contents of pig slurries by acting as a probiotic. This may help formulate increase management strategies for improving the pig housing environment.

• The Korean Journal of Food And Nutrition
• /
• v.14 no.2
• /
• pp.167-174
• /
• 2001

Soy sauce was prepared with the addition of Gorosoe and bamboos sap instead of tap water to make ordinary soy sauce, respectively. The changes of such compounds during fermentation as minerals, free sugars, organic acids and free amino acids were analyzed. Total mineral contents in the 90 days fermented soy sauce from Gorosoe and bamboos sap were increased by 2.0 and 4.4 times as compared with those of control samples, respectively. Especially the increase of calcium, potassium and magnesium in soy sauce of sapes were derived from those of saps. The sugars were found to be only glucose and galactose in control samples, but they were detected not only above sugar but also fructose and sucrose in soy sauce of saps. Butyric acid in detected organic acid were dominant in all stray sauce samples. In the free amino acid composition of control samples, leucine, phenylalanine, isoleucine, lysine and glutamic acid were abundant amino acids. Amino acid such as isoleucine, leucine and phenylalanine were decreased, the rest 11 kinds of amino acids containing phosphoserine were increased during the fermentation of control samples. Increasing and decreasing patterns of free amino acids during fermentation of sap soy sauce were similar to control samples. Total nitrogen, amino acid nitrogen and ammonia nitrogen were increased during their fermentation.