• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.1
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• pp.35-43
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• 2016

To evaluate processing suitability of lipoxygenase (LOX)-free genotype soybeans (Jinyang, 05C4 and LS), quality characteristics and antioxidant activities of their Doenjang products were compared to those of Doenjang made from Taekwang soybean (LOX-present) as the control. Moisture and crude protein contents of Doenjang were significantly higher in LS than the control. Crude lipid content was not significantly different and was in the range of 7.92~8.22% in all samples. Carbohydrate content was significantly lower in LS than Taekwang. Content of reducing sugar in Doenjang was significantly higher in Jinyang than Taekwang. Contents of amino-type nitrogen were significantly higher in LOX-free cultivars than Taekwang. Colors of 05C4 and LS Doenjang were not different compared to that of Taekwang, whereas Jinyang Doenjang showed a noticeable color difference. Taekwang Doenjang had a slightly stronger savory taste than another sample. LOX-free cultivars had a strong salty taste. Flavor was the strongest in LS, whereas overall acceptability showed little difference among all samples. The total amino acid content was slightly higher in Jinyang and 05C4 than Taekwang, and content of essential amino acids was higher in Doenjang from LOX-free cultivars than Taekwang. Isoflavon content was significantly higher in Doenjang ($522.16{\sim}684.46{\mu}g/g$) made from LOX-free cultivars than in Taekwang ($374.79{\mu}g/g$). Total phenol content was significantly higher in 05C4 and LS, and flavonoid content was significantly higher in LS than Taekwang. Antioxidant activities were highest in Jinyang based on DPPH radical scavenging and reducing power. ABTS radical scavenging activity was significantly higher in Doenjang made from LOX-free cultivars than Taekwang. These results suggest that Doenjang from LOX-free cultivars could have a suitable genotype for Doenjang processing since it is more effective in terms of amino acids, isoflavone contents, and antioxidant activity.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.49 no.2
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• pp.94-99
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• 2004

This study was conducted to determine the effect of salinity on the growth and development of Korean ginseng (Panax ginseng C.A.Meyer) and to evaluate the inorganic ion content in Korean ginseng with different general complete fertilizer (GCF) and NaCI concentrations at two growth stages. The stem height of Korean ginseng treated with different GCF and NaCI concentrations decreased at the higher EC (2.0 dS m$^{-1}$ ), but there were no significant difference in the stem diameter, the leaf length, and the leaf width among different treatments. The root growth increased with the supply of GCF. Especially, the root growth was facilitated two times at 3.0 dS $\textrm{m}^{-1}$ as compared to control. But the root growth more sharply decreased with NaCI treatment than GCF. The $\textrm{K}^{+}$ and $\textrm{Mg}^{2+}$ content in leaves and roots increased with GCF at the early growth stage. At the late growth stage, the $\textrm{K}^{+}$ content in leaves decreased but the $\textrm{Ca}^{2+}$ and $\textrm{Mg}^{2+}$ content increased. The $\textrm{Ca}^{2+}$ and $\textrm{Mg}^{2+}$ content in roots increased but the $\textrm{K}^{+}$ content decreased. The $\textrm{Na}^{+}$ content in Korean ginseng increased sharply with NaCl treatment. The $\textrm{NO}_3^{-}$ content in leaves and $\textrm{NH}_4^{+}$ content in leaves and roots increased as GCF concentration increased. The $\textrm{NO}_3^{-}$ content in leaves, stems, and roots at the late growth stage decreased as NaCl concentration increased. The $\textrm{NH}_4^{+}$ content in leaves and roots decreased significantly at the early growth stage, but it decreased significantly in leaves and stems at the late growth stage. The root activity of Korean ginseng increased with GCF, but decreased as the EC increased with NaCl. The water potential of leaves with GCF showed no significant difference compare to control, but the water potential of leaves treated with NaCl decreased as EC increased.

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.389-393
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• 1991

The changes in Physical properties of egg yolk(refractive index 43) as affected by salt content(7%, 10%, 13%) during frozen storage and their effects on functionalities in mayonnaise preparation were investigated. As the frozen storage period of salted egg yolk increased, viscosity was increased, and further increased with higher salt content, and emulsification capacity was gradually decreased. In case of egg folk with 7% salt, emulsification capacity was considerably decreased during the storage at $-25^{\circ}C$ over 4 months. Microbes of salted egg yolk were decreased with frozen storage, but the difference was not due to salt content. Mayonnaise. Prepared with frozen egg yolks stored for $2{\sim}3$ months, maintained a minimum viscosity. Viscosity became higher in the mayonnaise which prepared with egg yolk of higher salt content stored at $-25^{\circ}C$. Oil particle size of mayonnaise with the yolk contained more salt was smaller, when the yolk was stored at $-25^{\circ}C$ than $-15^{\circ}C$. Noticible microbes were detected in the mayonnaise right after preparation, but not detected in the mayonnaise after 1 month storage.

• Korean Journal of Food Science and Technology
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• v.21 no.5
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• pp.710-713
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• 1989

Process cheeses were made in a laboratory with natural cheese, water, butter, and emulsifying salts varying in quantity and temperature. With the emulsifying salts, the hardness of process cheese varied from 286 to 580g, the pH values 5.1-5.9 and the solid content 56.8-63.7%. The water activity measured 0.96-0.98, the crude protein content 27.1-27.7%, the crude fat content 58.3-59.9% and the ratio of protein to fat 45.3-47.5%. The various properties of samples showed no natable difference. Increasing the water addition, the hardness and the ratio of the protein to fat decreased, while both the pH values and the water activity increased. With increasing the melting temperatures from 75 to 80, 85, 90 and $95^{\circ}C$. The other indices showed no remarkable differences among the samples.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.34 no.2
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• pp.204-210
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• 1989

Normally cultured, harvested and yellowed leaves of aromatic tobacco variety. KA 101 were sun-cured under conventional polyethylene film house, air-cured in burley curing barn, and bulk-cured at three temperatures of 40$^{\circ}C$, 50$^{\circ}C$ and 60$^{\circ}C$. respectively, to investigate the effects of curing conditions on quality and chemical properties of leaf tobacco. Air-cured leaves had the poorest quality by price with little difference between that of sun-cured and three bulk-cured ones. Air-cured leaves were higher in ammonia nitrogen, protein nitrogen, total nitrogen, ash content and pH, but lower in sugar content when it compared with those of sun-cured and three bulk-cured ones. The curing variables tested did not affect the content of pet. ether ext. and volatile organic acids. The content of pet. ether ext., volatile organic acids, and most of volatile neutrals tended to decrease or not to change as the bulk-curing temperature increased. A quality index, (volatile organic acids, mg/l00g+％ pet. ether ext.) / ％(ash+pH) x 10, was found to be most accurate and easy to apply for the quality evaluation of aromatic tobaccos.

• Applied Chemistry for Engineering
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• v.25 no.3
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• pp.324-329
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• 2014

Microalgae Nannochloropsis oculata (N. oculta) and Chlorella vulgaris (C. vulgaris) are important sources for biodisel because of the high content of neutral lipids. Stable nano bubble is maintained for a long time and therefore it is possible for use in biotechnology. In this study, effects of nano bubble oxygen or hydrogen water on the microalgae growth were characterized. The cell growth in nano bubble water was similar to that of control, and the total lipid content was rather low. But, chlorophyll content of N. oculata grown in nanno bubble oxygen and hydrogen water increased 54% and 30%, and increased 59%, 39% in C. vulgaris. Carotenoid content also increased 21%, 25% in N. oculata and 49%, 29% in C. vulgaris grown in nano bubble oxygen and hydrogen water. From these results, nano bubble water seems to enhance the photosynthetic capacity of microalgae.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.1-8
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• 1999

Starch was isolated from nine Korean sweet potato varieties(Shinmi, Seangmi, Yulmi, Shinyulmi, Sunmi, Jeungmi, Mokpo 26, Mokpo 29, and Mokpo 30) and analysed in its physicochemical properties in comparison with a commercial sweet potato starch(Kumokanyu) imported from China. Protein content in the isolated starch was highest(1.1%) in Mokpo 29 and lowest(0.3%) in Kumokanyu, whereas lipid content was equally less than 0.2%. Pasting analysis by Rapid Viscoanalyser(RVA) showed that Yulmi starch had the lowest pasting temperature(70.2oC) whereas Kumokanyu did the highest one (74.3oC). Under a differential scanning calorimetry(DSC), however, Kumokanyu showed the lowest onset temperature(61.8oC) and enthalpy(42.0 J/g) for crystal melting. Shinyulmi showed the highest peak viscosity of the starch paste, but shear thinning was significant like commercial potato starch. Kumokanyu, however, displayed the least peak visicosity but good shear stability. With the starch gels prepared at 4oC, Mokpo 29 showed the highest hardness, whereas Shinyulmi did the lowest one. Against repeated freeze thawing treatments, the starch gel of Kumokanyu was most stable, and among the Korean varieties, Yulmi, Shinyulmi, Jeungmi and Mokpo 26 had good stability. According to the chain distribution analysis, Shinyulmi and Mokpo 29 consisted of larger quanitites of shorter amylopectin chains than Kumokanyu, potato and corn starches.

• Journal of Ginseng Research
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• v.37 no.2
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• pp.219-226
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• 2013

This study was conducted to investigate the effect of extrusion conditions (moisture content 20% and 30%, screw speed 200 and 250 rpm, barrel temperature $115^{\circ}C$ and $130^{\circ}C$) on the acidic polysaccharide, ginsenoside contents and antioxidant properties of extruded Korean red ginseng (KRG). Extruded KRGs showed relatively higher amounts of acidic polysaccharide (6.80% to 9.34%) than non-extruded KRG (4.34%). Increased barrel temperature and screw speed significantly increased the content of acidic polysaccharide. The major ginsenosides (Rb1, Rb2, Rc, Rd, Re, Rf, Rg2s, Rg3s, Rh1, and Rg3r) of KRG increased through extrusion, while the ginsenoside (Rg1) decreased. The EX8 (moisture 30%, screw speed 250 rpm, and temperature $130^{\circ}C$) had more total phenolics and had a better scavenging effect on 2,2-diphenyl-1-picrylhydrazyl radicals than those of extruded KRG samples. The extrusion cooking showed a significant increase (6.8% to 20.9%) in reducing power. Increased barrel temperature significantly increased the values of reducing power, the highest value was 1.152 obtained from EX4 (feed moisture 20%, screw speed 250 rpm, and temperature $130^{\circ}C$). These results suggest that extrusion conditions can be optimized to retain the health promoting compounds in KRG products.

• Agricultural and Biosystems Engineering
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• v.1 no.1
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• pp.54-58
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• 2000

In order to investigate the compost process and the evaporating phenomenon, a rotary reversing compost system has been tested in a swine farm. During the summer season, the compost temperature was varied in the range of 50~$60^{\circ}C.$ and the ash content was increased by 12.8 % with the average of 24.7 % at the end of phase. In the winter season, the compost temperature was varied in the range of 40~$57^{\circ}C.$ and the ash content was increased to 8.5 % showing the average of 18 % at the end of phase. In summer, the compost facility could handle all of the animal waste, but it could not handle 1/4~1/3 of the animal excrement during the winter. The required amount of sawdust by this method could be reduced to 1/3 than that of the mixing method at the beginning of compost process.

• Proceedings of the Korea Concrete Institute Conference
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• 1997.10a
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• pp.293-298
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• 1997

Corrosion of steel reinforcing in concrete deteriorated by freezing/thawing and carbonation was characterized. Concrete specimens were prepared using various kinds of cements such as ordinary portland cement (type I), low heat portland cement (type IV, belite rich cement), sulphate resistance portland cement (type V), blast furnace slag portland cement and ternary blended cement. Of various cements, type V and type IV with lower $C_3A$ content revealed better steel corrosion resistance after freezing/thawing and carbonation. $C_3A$ content in cement might affect freezing/thawing resistance in sea water.