• Food Science and Preservation
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• v.10 no.1
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• pp.65-69
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• 2003

This paper was performed to analyze the nutritional components for the basic of studies to estimate the nutritional and functional valuation of mushroom(Sarcodon aspratus) The contents of moisture, ash, crude protein, crude fat and carbohydrate in mushroom were 89.93, 1.18, 3.67. 0.96 and 4.26%, respectively. The major free sugar were glucose, sucrose, trehalose, xylose, and cantained more trehalose than other sugars. The total content of amino acids was 796.85mg/100g-fr.wt. And the contents of essential and non-essential amino acid of hydrolyzed amino acid was 300.77 and 486.08mg/100g-fr.wt, respectively. Mushroom contained mush valine, leucine, threonine, Iysine, alanine, glycine, aspartic acid, and glutamic acid. The contents of essential and non-essential amino acid of free amino acid was 124.95, 138.52mg/100g-fr.wt., respectively. and were cantained mush methionine, Iysine, valine arginine, Aspartic arid, and tyrosine. The content of Amino acid derivatives 46.81 mg/100g-fr.wt., and were contained mush mornithine, sarcosine, ${\beta}$-alanine, and phosphoserine. The content of vitamin C was 5.43 mg/100g-fr.wt. The contents of sodium and potassium were 375.73, 61.82mg/100g, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.3
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• pp.197-203
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• 2009

This study was conducted to investigate the food components of cooking drips from shell oysters steamed under various retort pressures. Among the drips from shell oyster steamed under different retort pressures (1.0, 2.0, 2.5, 3.0, 3.5, 4.0 and 4.5 kg/$cm^2$) the oyster drip obtained at the 4.5 kg/$cm^2$ of retort pressure had the highest degree of brix, yield, crude protein, glycogen and trichloroacetic acid soluble-N contents, while its salinity was the lowest. In the results of food safety test, the presence of E. coli (18 MPN/100 g>) and viable cell (30 CFU/g>) in the oyster drip was in acceptable level as a food-stuff. However, the sensory evaluation such as color, flavor and taste, total amino acid and free amino acid contents of cooking drip from shell oyster steamed at 4.5 kg/$cm^2$ were inferior to those of oyster wash water. Differences in the major amino acids of total amino acid and free amino acid between oyster cooking drip and oyster wash water were also found. The results suggested that the effective use methods of oyster cooking drip should be investigated.

• Applied Biological Chemistry
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• v.31 no.3
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• pp.284-291
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• 1988

To establish the evaluation method of Korean green tea, the correlation between physicochemical characteristics and sensory scores by the expert panels were investigated using 15 kinds of green tea manufactured in 1985 from Korea, Taiwan and Japan. Tannin, caffeine and total free amino acid contents of Korean green tea are higher than foreign ones, but the chlorophyll content is the highest in Japanese high grade green tea. Sixteen free amino acids including theanine were identified, and theanine, glutamic acid, aspartic acid and arginine contents which affect the brothy taste of green tea infusion were highest in Korean green tea. Sensory score for the color of Korean green tea infusion were lower than Japanese tea, but the flavor and taste were the best. In multiple regression analysis, the quality affecting factors of the green tea were elucidated as the caffeine$(X_1)$, chlorophyll b$(X_2)$, total free amino acid contents$(X_3)$, and L value$(X_4)$ of green tea infusion. The regression equation was expressed as $Y=-21.5820+2.1691X_1+0.0130X_2+0.2314X_3-0.0001X_4$ and then $R^2$ was 0.8919.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.5
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• pp.674-680
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• 2015

This study was conducted to characterize the rapidly processed salt-fermented sandfish sauce added Bacillus coagurance KM-1 (RSSS) and commercial salt-fermented sandfish sauce (CSSS 1, 2). Contents of total nitrogen and amino nitrogen were higher in CSSS 1,2 than in RSSS (P<0.05). Total free amino acid contents of RSSS and CSSS 1,2 were 1,121.2±100 mg/100 g, 1,553.6±98.2 mg/100 g and 1,507.3±99.8 mg/100 g. Major free amino acid of RSSS was glutamic acid (194.4±17.3 mg/100 g), alanine (140.8±12.6 mg/100 g), lysine (135.1±12.1 mg/100 g), leucine (109.8±9.8 mg/100 g), aspartic acid (103.0±9.2 mg/100 g), valine (73.5±6.6 mg/100 g) in ordor. The samples were caused by their composition of the free amino acids rations, in which were umami, sweet and bitter taste in the salt-fermented sandfish sauce during fermentation. The Na was the largest mineral followed by K, Mg, P, Ca in the samples (P<0.05). Sensory evaluation result of samples, CSSS 1 was the highest than the others in overall acceptance.

• Food Science and Preservation
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• v.9 no.2
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• pp.174-178
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• 2002

Changes in amino acids, organic acids and free sugars of soybean sprouts cultivated with extract of Glycyrrhiza glabra(GGE) during growth of 4 days were investigated. GGE was utilized as sprouting water of soybean and adjusted to 100 ppm, 200 ppm, 300 ppm and 400 ppm. Content of total amino acids of soybean sprouts cultivated with GGE was the most abundant, when soybean sprouts were cultivated for 3 days with 100 ppm of PGE. Content of aspartic acid was increased according to culturing days, but glutamic acid was shown to be a opposite trend. Content of total free sugar of soybean sprouts cultivated with GGE was lower than those of control group, and then increased by increasing of culturing days within GGE groups with same concentration. Sucrose of all groups during growth of soybean sprouts was decreased, but the other sugars were increased. Content of total organic acids was increased by increasing of culturing days and was the most abundant in soybean sprouts cultivated with 200 ppm of GGE among same groups. In conclusion, GGE as sprouting water of soybean was effective to increase of contents of amino acids and organic acids in soybean sprouts, indicating that GGE accelerated the quality of soybean sprouts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.1
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• pp.120-125
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• 2005

This study was carried out to investigate the changes in components of salted eggplant (chukyang) during storage. The contents of total and reducing sugar were decreased during storage, and the tendency was lower in the salted eggplants of vacuum packing storage than in the salted eggplants of rice bran immersion storage. The organic acids of salted eggplants were acetic acid, citric acid, lactic acid, and malic acid. And acetic and malic acid contents were much higher than the others. The content of acetic acid was increased during storage, but malic acid was decreased. Major amino acids of eggplants were valine, aspartic acid, glutamic acid, glycine, and alanine. The content of total amino acid was 1,488.18 mg/100 g in eggplant packed vacuum film at 20 days of storage, and higher than those in fresh eggplant. The content of total amino acid in eggplant immersed in wet rice bran was 745.42 mg/100 g at 20 days of storage, and decreased during storage. The contents of aspartic acid, alanine, cystine, and proline in free amino acids of salted eggplants were higher than other amino acids. The contents of phosphoserine, taurine, ${\gamma}$ -aminoisobutyric acid and hydroxyproline were higher than others. Posphoserine content was decreased during storage, but ${\gamma}$ -aminoisobutyric acid content was increased during storage.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.847-853
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• 1997

Attempts were made to determine the compositions of Opuntia ficus-indica var. saboten for the utilization as food materials. The major components of Opuntia ficus-indica and aloe in proximate compositions were nitrogen free extract. Total mineral contents of stem, fruit and seed of Opuntia ficus-indica were 9400.8, 6151.2 and 1096.8 mg%, respectively, and their major minerals were Ca, P and Mg. The major free amino acids of fruit were tyrosine, proline and arginine, those of stem were glycine and arginine and that of seed was glutamic acid. The major amino acid of fruit was glutamic acid, those of stem were glycine and arginine and those of seed were glutmic acid and arginine. Vitamin C contents of fruit and stem were 163.8 and 71.2 mg% but not presented in seed. Vitamin A was also not presented in fruit, stem and seed. Contents of total polyphenols and flavonoids were changed by extraction solvent and temperature. Total polyphenols of fruit were higher than those of stem and seed. Total flavonoids of fruit were similar to those of stem.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.6
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• pp.573-580
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• 2010

The study investigated the effect of diets supplemented with different levels (0 and 2.5%) of yuza (Citrus junos Sieb ex Tanaka) on the nutritional characteristics of eels (Auguilla japonica). Fish ($9.8{\pm}1.3g$) was fed to apparent satiation twice daily for 8 months. There were no significant differences in proximate composition among the treatment groups, except for the ash and carbohydrate contents (P<0.05). The vitamin C content of eel muscle in the yuza-added group was two-times higher than in non-added groups (P<0.05). Among eight organic acids in eel muscle, lactic acid was predominant, followed by citric acid, oxalic acid, malic acid, and acetic acid. Eels fed a 2.5% yuza diet had the highest lactic acid content in all groups. Six sugars were found in all groups and glucose was the major sugar. Glucose and maltose were the dominant sugars in the yuza-added group. The abundant fatty acids in the yuza-added group were C18:1 n-9, C16:0, and C16:1 n-7, which comprised over 80% of the total fatty acids. The major amino acids in samples were glutamic acid, aspartic acid, lysine, and leucine. There were few differences in the free amino acid compositions among the groups. However, histidine was the predominant amino acid and constituted over 53% of the total free amino acids.

• Journal of Nutrition and Health
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• v.12 no.1
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• pp.31-41
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• 1979

Free amino acid in ethanol extracts and total amino acids in hydrolysates of eleven species of edible mushrooms were analyzed and determinated the contents five kind of new amino acid by means of amino acid autoanalyzer and gas liquid chromatography. The result obtained from this study are as follows. 1) Five kind of new amino acid turned out to be ${\alpha}$-aminobutyric acid, allo-isoleucine, ethanolamine, $\gamma$-aminobutyric acid and ornithine. 2) By means of amino acid autoanalyzer, the monoethanolamine was identified on the chromatogram ahead of alanine, ${\alpha}$-aminobutyric acid between peak of threonine and glycine, allo-isoeleucine between peak of valine and leucine, isoleucine, ${\gamma}$-aminobutyric acid followed by proline between peak of leucine, isoleucine and methionine and ornithine between peak of phenylalanine and tyrosine 3) By means of Gas liquid chromatography, the ${\alpha}$-aminobutyric acid was identified on the chromatogram between peaks of alanine and valine, allo-isoleucine between peaks of methionine and isoleucine, monoethanolamine followed by ${\gamma}$-aminobutyric acid between peaks of phenylalanine and ammonia, ornithine between the peaks of ammonia and lysine. 4) Of five amino acids which were identified, ornithine was the highest of its content in the mushroom extracts, and allo-isoleucine, ethanolamine, and ${\gamma}$-aminobutyric acid came next in decreasing order. 5) Also which were identified, ornithine was the highest of its content in the hydrolysates, and ${\alpha}$-aminobutyric acid, ${\gamma}$-aminobutyric acid, allo-isoleucine came next in decreasing order, ethanol extracts and hydrolysates of Auriculariaauricula-Judae(Fr.) $Qu\acute{e}l$ species didn't contain any of five kind of new amino acid. Ornithine also was the highest in the hydrolysates of ll mushrooms.

• KSBB Journal
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• v.23 no.5
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• pp.387-391
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• 2008

Green tea is popular plants in Asian countries and has become more widespread in western countries due to its taste characteristics and health benefits. Apart from green tea leafs, however, the use of root and seed of green tea tree has not intensively been investigated yet. In this study, the contents of mineral, vitamin, total amino acid, free amino acid, and total polyphenol (catechin, caffeic acid, and chlorogenic acid) of the root and seed of green tea tree were analyzed for the development of healthy foods. For minerals, potassium contents were 1,052 and 1,480 mg/100g-dry weight of root and seed, respectively. The order of mineral contents were as follows: K > P > Ca > Mg > Na > Fe > Mn > Zn > Cu in root and K > P > Na > Ca > Mg > Mn > Fe > Cu > Zn in seed. For vitamins, vitamin C contents were 5.72 and 6.05 mg/100g-dry weight of root and seed, respectively. The presence of more various kinds of vitamins were observed in seed than in root. For total amino acids, the contents were 1,651 and 4,335 mg/100g-dry weight of root and seed, respectively. The total amino acid contents of seed and root were higher than those in commercial green tea products. Especially the phenylalanine contents were 16 and 139 mg/100g-dry weight of root and seed, respectively whereas phenylalanine was not found in commercial green tea products. Concerning free amino acids, the bitter tasting amino acids such as arginine, valine and tryptophan were more abundant in root and the sweet tasting ones such as glutamic acid, alanine, aspartic acid, and serine were more abundant in seed. The total polyphenol contents were 237 and 81 mg/100g-dry weight of root and seed, respectively. The polyphenol contents in root were three times higher than that in seed so root may be a better source for antioxidant ingredients than seed. Among many polyphenols, catechin, caffeic acid, and chlorogenic acid were the top three major components.