• Title/Summary/Keyword: malic acid

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Effects of Organic Acids on Textural Properties and Storage Stabilities of Long Life Noodles (유기산의 첨가에 따른 Long Life 면의 조직감과 저장 안정성)

  • Jeong, Jae-Hong
    • Journal of the Korean Society of Food Culture
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    • v.13 no.3
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    • pp.191-196
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    • 1998
  • The influence of organic acid dips on the quality properties, color, cooking quality, textural and sensory properties, and reducing microbial population of LL(Long Life) noodles was studied. The contents of organic acid used were 0.2% based on flour weight and LL noodles were treated by dipping in pH $2.5{\pm}0.1$ for $60{\sim}90sec$. The whiteness of LL noodles treated with dl-malic acid was higher than that of others. The shear extrusion force and hardness of LL noodles treated with dl-malic acid were shown much higher value than those of others except treated with dl-malic acid. acetic acid(=1:1). At cooking quality examination of LL noodles treated with organic acids, weight of cooked LL noodles treated with dl-malic acid was decrease but volume was appeared in vice versa. Extraction amounts of LL noodles treated with dl-malic acid, dl-malic acid : acetic acid(=1:1) during cooking were much smaller than those of others. Total counts of microorganism of LL noodles treated with dl-malic acid,dl-malic acid. acetic acid(=1:1) were disappeared during storage at $30^{\circ}C$ but treated with latic acid, acetic acid were increase during storage. Sensory properties of cooked LL noodles which was treated with dl-malic acid showed quite acceptable.

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Degradation of Malic Acid by Issatchenkia orientalis KMBL 5774, an Acidophilic Yeast Strain Isolated from Korean Grape Wine Pomace

  • Seo, Sung-Hee;Rhee, Chang-Ho;Park, Heui-Dong
    • Journal of Microbiology
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    • v.45 no.6
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    • pp.521-527
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    • 2007
  • Several yeast strains degrading malic acid as a sole carbon and energy source were isolated from Korean wine pomace after enrichment culture in the presence of malic acid. Among them, the strain designated as KMBL 5774 showed the highest malic acid degrading ability. It was identified as Issatchenkia orientalis based on its morphological and physiological characteristics as well as the nucleotide sequences of the internal transcribed spacer (ITS) 1-5.8S rDNA-ITS II region. Phylogenetic analysis of the ITS I-5.8S rDNA-ITS II sequences showed that the KMBL 5774 is the closest to I. orientalis zhuan 192. Identity of the sequences of the KMBL 5774 was 99.5% with those of I. orientalis zhuan 192. The optimal pH of the media for the growth and malic acid degradation by the yeast was between 2.0 and 3.0, suggesting that the strain is an acidophile. Under the optimized conditions, the yeast could degrade 95.5% of the malic acid after 24 h of incubation at $30^{\circ}C$ in YNB media containing 2% malic acid as a sole carbon and energy source.

Durable Press Finish of Cotton Fabric Using Malic Acid as a Crosslinker

  • Kim, Byung-Hak;Jang, Jinho;Ko, Sohk-Won
    • Fibers and Polymers
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    • v.1 no.2
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    • pp.116-121
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    • 2000
  • It has been considered that malic acid, $\alpha$-hydroky succinic acid, could not form crosslinks in the cellulosic materials unless activated by other polycarboxylic acids such as butanetetracarboxylic acid or citric acid because there are only two carboxylic acids per molecule available fur the formation of one anhydride intermediate. However we found that the dicarboxylic malic acid with sodium hypophosphite catalyst without the addition of other crosslinkers was able to improve wrinkle resistance of cotton up to $294^{\circ}$(dry WRA) and $285^{\circ}$ (wet WRA), which is a measure of crosslinking level in cotton. $^1$H FT-NMR, FT-IR and GPC analysis indicated the in-situ formation of an trimeric $\alpha$, $\beta$-rnalic acid with a composition of 1:3 through the esterification between hydroxyl group and one of carboxylic groups in malic acid during curing. The crosslinking of cotton was attributed to the trimeric $\alpha$, $\beta$-malic acid, a tetracarboxylic acid, which can form two anhydride rings during curing. The influence of crosslinking conditions such as concentrations of malic acid and catalyst, pH of the formulation bath, and curing temperature were investigated in terms of imparted wrinkle resistance and whiteness. The addition of reactive polyurethane resin in the formulation slightly increased the mechanical strength retention of crosslinked fabric coupled with additional increase in wrinkle resistance.

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Quality Characteristics of Duck Stock by the Addition of Malic Acid (사과산 첨가량에 따른 오리 육수의 품질 특성)

  • Kim, Ki-Bbeum;Kim, Dong-Suk;Song, Jung-Sik;Choi, Soo-Keun
    • Journal of the East Asian Society of Dietary Life
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    • v.21 no.2
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    • pp.263-271
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    • 2011
  • This study was performed to develop duck stock using various nutritional elements in duck bone by the addition of malic acid (0.5%, 1.0%, 1.5% and 2.0%). Moisture contents, b value, and pH were decreased, while the L value, a value, salinity, and sugar contents were increased by increasing the ratio of malic acid. Thirty four types of free amino acid were detected, and the highest individual amino acid content was 1.0%. In a test for different attributes, malic acid content significantly affected properties including color intensity, transparency, acid flavor, savory flavor, acid taste, and savory taste. In the acceptance test, a malic content of 1.0% was preferred for appearance, taste, and overall quality. The optimal malic acid content for maximizing the overall quality of duck stock was 1.0%.

Isolation, Identification and Characterization of Paraquat Activity-Inhibiting Substances in Squash (Cucurbita moschata Duchesne ex Poiret) Leaves (호박잎에서 Paraquat 활성 억제 물질의 분리, 동정 및 특성 구명)

  • Hyun, Kyu-Hwan;Yun, Young-Beom;Jang, Se-Ji;Shin, Dong-Young;Kwon, Oh-Do;Choi, Hyun-Sug;Jung, Ha-Il;Kuk, Yong-In
    • Korean Journal of Weed Science
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    • v.32 no.3
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    • pp.211-221
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    • 2012
  • The fourth leaves (younger leaves) amongst extended 4-upper leaves in 18 squash cultivar were the highest tolerance to the paraquat application, followed by third, the second, and the first leaves (older leaves). The forth leaves in Joongangaehobak showed more than three times higher tolerance to the paraquat application than did the first leaves. When the combining of water extract from the fourth leaves with paraquat were applied to the leaves and stems of maize, the paraquat phytotoxicity in maize was reduced compared to the paraquat application alone. Therefore, this study continued to investigate if the phytotoxicity inhibitor exist in the fourth leaves. The water extract in the fourth leaves were isolated by silica gel column chromatography, Sephadex LH-20 column chromatography, TLC, and HPLC, and the substance in the extract was speculated as a malic acid by identifying through NMR. The mixture malic acid and paraquat were applied to the maize to verify the application effect of malic acid on paraquat toxicity. The 100 ${\mu}M$ of paraquat application alone showed 62% of paraquat toxicity to the corn leaves, while the combined application of 100 ${\mu}M$ paraquat with malic acid at 0.1, 0.3, 0.5, and 1.0% did not show the symptom.

Studies on the Induction of Available Mutant of Acetic Acid Bacteria by UV light Irradiation and NTG Treatmeat. -On the Organic Acids Composition of Apple Wine Vinegar- (Acetobacter sp.와 그 변이주를 이용한 식초산 발효에 관한 연구 -사과식초의 유기산 조성에 대하여-)

  • 김찬조;박윤중;이석건;오만진
    • Microbiology and Biotechnology Letters
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    • v.9 no.3
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    • pp.139-143
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    • 1981
  • In order to investigate the changes of organic acid contents during the process of apple vinegar, this experiment was conducted by innoculating apple juice with Sarcharomyces cerevisae, and then the apple vinegar were prepared with Acetobacter. aceti and its mutants obtained by the treatment of ultraviolet light and N-methyl-N-nitro-N'-nitrosoguanidine. The organic acids were analyzed by gas chromatography. The contents of malic acid, citric acid and acetic acid in apple juice were 0.73 %, 0.038 % and 0.067%, malic acid, lactic acid and acetic acid in the apple wine 0.114%, 0.10%, and 0.03%, while acetic acid and malic acid in apple vinegar, 4.3 %, and about 0.05 %, respectively.

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Identification and Characterization of Fibrinolytic Compound from Cornus officinalis S. et Z (산수유(Cornus officinalis)로부터 혈전용해물질의 확인 및 특성 연구)

  • Kim, Jun-Ho
    • Korean Journal of Plant Resources
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    • v.33 no.4
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    • pp.237-244
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    • 2020
  • The objective of this study was to identify and characterize fibrinolytic compound from Cornus officinalis. Cornus officinalis. Hot water extract was fractionated into hexane, chloroform, ethyl acetate, butanol, and water fractions. Assays for fibrinolytic activity indicated that only the ethyl acetate fraction had significant efficacy at 1.36 plasmin units/mL. Isolation of fibrinolytic compound was carried out on Amberlite IRA-400, Sephadex LH-20 and active charcoal column chromatography. HPLC analysis of the purified fibrinolytic compound showed retention time (RT) same as authentic malic acid. LC / MS / MS in negative mode showed the same peak at m/z 133, confirming that the purified compound was malic acid with a molecular weight 134 Da. The compound showed fibrinolytic activity of 0.69 plasmin units/mL, 14.62% of thrombin inhibitory activity, 6.42% of antioxidative activity, and 17.28% of α-glucosidase inhibitory activity. The purified compound hydrolyzed γ subunits of human fibrinogen. In conclusion, malic acid isolated from Cornus officinalis might have potential to be developed as ingredient for biofunctional foods to prevent cardiovascular diseases.

Organic Acids Content of the Selected Korean Apple Cultivars (우리나라 사과 일부 품종의 유기산 함량)

  • Do, Young-Sook;Whang, Hea-Jeung;Ku, Ja-Eel;Yoon, Kwang-Ro
    • Korean Journal of Food Science and Technology
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    • v.37 no.6
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    • pp.922-927
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    • 2005
  • Total and individual organic acid contents of Malus domestica Borkh, cultivars, Tsugaru, Fuji Jonathan (Hong-Ok), and New Jonagold(Sin-Heung) apples, were investigated. Average titratable acidities measured by titration method and total organic acids content determined by HPLC were 241.64-444.52 and 364.23-680.80mg%, respectively. Average total organic acid contents were Jonathan 630.80mg%, New Jonagold 471.04mg%, Fuji 403.80mg%, and Tsugaru 364.23mg%, Contents of DL-malic, citric, fumaric, and quinic acid were 351.98 (Tsugaru)-579.88mg% (Jonathan), 2.14 (Fuji)-12.95mg% (Jonathan), 0.012 (Fuji)-0.060mg% (Jonathan), and 8.91 (Tsugaru)-14.20mg% (Fuji), respectively. Succinic acid was detected only from Jonathan (27.53mg%) and New Jonagold (5.20mg%), while maleic acid was not detected from all cultivars. Ratio of L-malic acid and DL-malic acid contents were 0.98-1.02 in all apple cultivars.

Effect of introduction of fumarase on the production of succinic acid

  • Hong, Sun-Ho;Lee, Sang-Yeop
    • 한국생물공학회:학술대회논문집
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    • pp.531-534
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    • 2000
  • The fumB gene encoding anaerobic fumarase of Escherichia coli XL1-Blue was introduced to solve the malic acid accumulation problem. When NZN111 harboring pTrcMLFu was cultured, 7 g/L of succinic acid was produced and malic acid was not accumulated.

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RGD Fixation of Film Surface and Synthesis of Copolymer Comprising Malic acid (Malic acid 함유 공중합체의 합성 및 필름표면의 RGD 고정화)

  • 이찬우;송경헌
    • Polymer(Korea)
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    • v.26 no.3
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    • pp.300-306
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    • 2002
  • To study the effect of polymer compositions on the cell adhesion, copolymers of 3-(S)-[(dodecyloxycarbonyl) methyl]-1,4-dioxane-2,5-dione (DMD) and L-lactide were made, where DMD was synthesized form L-malic acid (L-MA) and glycolic acid. Furthermore, the copolymerization of DMD and L-lactide was performed using tin(II) octanoate as a catalyst. As a result of fixing RGD on the copolymer films, the cell adhesive peptide was fixable on the surface of the film. It was found out that the amount of fixation of RGD also increases by the increase in the amount of MA unit introduction. Since it is gradually decomposed over a long period and neither remains nor accumulation occurs, glycolic acid-$\beta$-dodecylmalate -lactic acid (D-PGML) is greatly expected as a potential biomaterial with improved slow degradability.