• Korean Journal of Food Science and Technology
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• v.2 no.2
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• pp.1-7
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• 1970

1) A process was described for the preparation of drum-dried weaning food containing about 20% protein and based on a blend of sweet potato, full-fat soy flour, minerals, vitamins and methionine. 2) The protein efficiency ratio of this product was 2.63 as compared to 3.30 for the blend containing corn starch in place of sweet potato. This is attributed to the partial destruction of available lysine in the presence of sweet potato during the drum-drying process. 3) Overall nutritive value of the weaning food was comparable to milk food and control food based on corn starch and soy flour in terms of feed efficiency, body composition and protein retention.

• Applied Biological Chemistry
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• v.35 no.1
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• pp.64-67
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• 1992

To extract insoluble proteins of soymilk residue by microorganism, the soymilk residue was treated with crude enzyme solution from Aspergillus oryzae. Optimum conditions of pH, temperature and digestion time were determined, and amino acid composition of the extract was analyzed. The optimum pH for the extraction was 7.5, and the maximum extraction was obtained at $50^{\circ}C$. Under optimum conditions, the extractability with Koji reached to 70% in 12 hrs. The content of essential amino acids of extract was generally high and the composition of essential amino acid was good.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.1
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• pp.7-12
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• 2001

To investigate difference of component changes in salt-fermented spring (SAS) and autumn (AAS) anchovy, Engraulis japonicus sauce during fermentation, various chemical properties were examined at $1.5\sim3$ months intervals during 18 months fermentation, The contents of total and amino nitrogen were higher in SAS than in AAS until 15.7 and 17.4 months fermentation, respectively, but there were no difference after that. The cross point of inosine (HxR) + hypoxanthine (Hx) and uric acid was faster in SAS with 10.6 months fermentation than in AAS with 11.5 months fermentation, After 18 months of fermentation, the SAS was rich in free amino acids, such as glutamic acid, alanine, aspartic acid, valine, lysine in that order, On the other hand, the AAS was rich in free amino acids, such as glutamic acid, leucine, alanine, lysine, isoleucine in that order. Absorbance at 453 nm were higher in SAS than in AAS, and increased gradually during fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.857-861
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• 2005

The chemical components of different parts of Erigeron annuus were examined in order to use as a new functional food material. Nitrogen free extract contents of flowers, leaves, stems and roots were 53.15, 55.79, 36.71 and $42.61\%$, respectively. The contents of crude fiber in the stems and roots were similar, while those in leaves were lower than those in the flowers. Mineral components of Erigeron annuus were rich in Na $(19.55\~33.78\;mg/100\;g),\;K (49.95\~89.80\;mg/100\;g)\;and\;Ca(25.39\~116.40\;mg/100\;g)$. Among the portions of Erigeron annuus Ca contents was slightly higher level in tile loaves than those of flowers, stems and roots. The major free sugars of Erigeron annuus were sucrose $(0.12\~1.37\%),\;glucose\;(0.68\~1.08\%)\;and\;fructose\;(0.56\~1.66\%)$. The contents of total amino acid in Erigeron annuus were 2,509.74 mg/100 g in the flowers,2,630.95 mg/100 g in the leaves, 889.54 mg/100 g in the stems, and 1,201.41 mg/100 g in leaves. Abundant amino acids in the flowers and leaves were glutamic acid, tyrosine and proline. And abundant amino acids of stems were lysine, glutamic acid and aspartic acid, and its root were lysine, glutamic acid and proline, Organic acid components of Erigeron annuus were succinic acid $(4.78\~19.72\;mg/100\;g),\;tartaric\;acid\;(3.90\~6.91\;mg/100\;g)\;and\;citric\;acid\;(1.79\~6.60\;mg/100\;g)$. Nine fatty acids in Erigeron annuus were identified and the major fatty acids were myristic acid $(18.05\~20.18\%),\;oleic\;acid\;(18.50\~32.91\%)\;and\;linoleic\;acid\;(18.02\~29.87\%)$. Total flavonoid and phenol contents were higher in leaf and flower extracts than any other extracts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.501-505
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• 2003

In order to use as a new functional food material, chemical components of propolis and its extracts were surveyed. The contents of crude fat, nitrogen free extract, crude protein, ash and crude fiber in propolis were 86.41%, 7.32%, 2.71%, 1.05% and 0.20%, respectively. The mineral contents were in the order of Na (120.40 mg%), Ca (115.40 mg%), K (105.87 mg%) and Ca were higher in water extract than alcohol extract. Free sugars were composed of sucrose 152 mg%, glucose 114 mg% and fructose 6 mg%. The major amino acids of propolis were lysine 395.29 mg%, cystine 267.66 mg% and glutamic acid 248.14 mg%, respectively. Eight fatty acids in propolis were identified and the major fatty acids were oleic acid (51.89%), myristic acid (20.86%) and palmitic acid (20.28%). Myricetin, quercetin, apigenin and kaempferol were shown as major flavonols and total flavonol contents were higher in 50% ethanol extract than any other extracts. Major Polyphenol compounds in four kinds of extracts were gallic acid, chlorogenic acid, catechin, epigallocatechin gallate, epicatechin and epicatechin gallate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1323-1329
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• 2008

For the development of new products using salmon, development of seasoned salmon powder was attempted and its characteristics were also examined. In the seasoned salmon powder prepared in this experiment (product P), the proximate composition was 42.1% moisture, 30.3% protein, 18.9% lipid, and 6.2% ash, and the Hunter color value showed 68.14 for the lightness, 7.86 for the redness, 19.13 for the yellowness and 35.12 for the color difference. TCA soluble-N content of product P was 360 mg/100 g, which is higher than that of commercial product (234 mg/100 g). In taste values, total value was 2.2 times higher in product P than in commercial product, and their major free amino acid was only glutamic acid. In both product P and commercial product, the major fatty acids were 16:0, 18:1n-9, 18:2n-6, and 22:6n-3. Total content of amino acid was higher in the product P (29.05 g/100 g) than in commercial product (20.79 g/100 g), and their major amino acids were aspartic acid, glutamic acid, leucine, and lysine. The results of sensory evaluation on the taste, color, and flavor showed that product P was superior to commercial product.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.4
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• pp.321-329
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• 1993

The present study was conducted to elucidate the body modulating function of fermented seafood products. Angiotensin converting enzyme (ACE) acts in blood pressure regulation, converting angiotensin I to the potent vasoconstrictor angiotensin II and inactivating the vasodilator bradykinin to raise blood pressure. Salted and fermented anchovy which is one of the traditional fermented seafood in Korea was tested for inhibitory activity against ACE. ACE inhibitory activity of salted anchovy during the period of fermentation was increased with the elapse of fermentation days until fermentation of 60 days, but thereafter decreased inversely. When the fermented product was extracted with $50\%$ ethanol, the ACE inhibitory activity was the highest. And the ACE inhibitory activity was proportion to the content of $50\%$ ethanol soluble peptide-nitrogen of the fermented product. From the profiles of gel permeation chromatography on a Bio-Gel P-2 of $50\%$ ethanol soluble fraction obtained from salted and fermented anchovy fermented for 60 days at an ambient temperature, the higher activity fractions were C'($IC_{50}=97{\mu}g\;protein/ml$) and D'($IC_{50}=65{\mu}g\;protein/ml$). Amino acid analysis showed that the large quantify of threonine, glutamic acid, lysine for C' and serine, proline for D', respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.2
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• pp.149-154
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• 1999

A 16-week feeding trial was conducted to determine the amount of fish meal analogue (FMA) that can be replacing white fish meal (WFM) protein in Korean rockfish. Five experimental diets were formulated on isonitrogenous and isocaloric basis of $50\%$ crude protein and 15.6 KJ/g diet. The graded level of replacement of PM by Em on the basis of crude protein were as follows : Diet 1($100\%$ WFM), Diet 2($87.5\%$ WFM : $12.5\%$ FMA), Diet 3 ($75\%$ WFM : $25\%$ FMA), Diet 4($75\%$ WFM : $25\%$ FMA+2 EAAs), Diet 5 ($50\%$ WFM : $50\%$ FMA+2 EAAs). Methionine and Iysine were selected for 2 essential amino acids (EAA) to study the effect of adding EAA to the diets 4 and 5. Weight gain (WG), feed fed efficiency (FE) and protein efficiency ratio (PER) of fish fed diet 3, 4 and 5 were significantly lower (P< 0.05) than those of fish fed the control ($100\%$ WFM),while that of fish fed diet 2 was not significantly different diet(P>0.05) from those of fish fed the control diet. WG, FE and PER of fish fed diet 4 were significantly higher (P<0.05) than those of fish fed diet 3, but lower than those of fish fed the control diet. Therefore, these results indicated that FMA protein could substitute WFM protein up to $12.5\%$ without 2 EAAs supplementation in Korean rockfish. And, dietary supplementation of 2 EAAs could be benetficial when FMA is utilized as a fish meal replacer in juvenile Korean rockfish.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.04a
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• pp.77-77
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• 2018

미역의 뿌리부분인 미역귀에는 알긴산과 후코이단 성분이 풍부하고 고혈압과 당뇨등과 같은 성인병을 예방하는데 도움이 된다. 후코이단은 미역과 다시마 같은 갈조류에서 추출된 천연물질로 특히 면역력을 활성화하고 항암작용으로 잘 알려져 있다. 알긴산 등 유용성분이 함유된 것으로 알려진 미역귀의 유용성분을 분석하여, 향후 미역귀를 활용한 제품개발의 기초자료를 제공하고자 본 연구를 수행하였다. 본 연구에 사용된 미역귀는 2015년 12월 완도 금일수산에서 제공받아 연구재료로 활용하였다. AOAC방법에 따라 분석한 미역귀의 일반성분은 수분이 대부분을 차지하였으며, 조섬유와 가용성 무질소물 함량이 높게 나타났다. 이는 시료로 사용한 미역귀가 수확 후 바로 냉동보관 되어서 수분함량이 높은 것으로 보여진다. 유리당은 미역귀 1g에 증류수를 가하여 $60^{\circ}C$에서 4시간 추출 한 후, 원심분리(3,000 rpm, 30 min)하여 $0.45{\mu}m$ membrane filter (Millipore Co., USA)로 여과한 여액을 HPLC (High Performance Liquid Chromatography)를 이용하여 분석한 결과, 미역귀의 유리당은 Galactose 1종만이 검출되었다. 미역귀의 구성아미노산과 유리아미노산은 $0.45{\mu}m$ membrane filter로 여과하여 얻은 여액을 일정량 취하여 AccQ-Tag 시약을 사용하여 유도체화 시킨 후 HPLC로 분석하였다. 미역귀의 구성아미노산은 glutamic acid, aspartic acid, alanine, lysine, threonine, valine, arginine 순으로 높은 함량을 나타내었으며, 유리아미노산은 glutamic acid, alanine, threonine, arginine, lysine 순으로 높은 함량을 나타내었다. 미역귀의 유리아미노산함량은 표고에 비하여 현저히 낮은 함량이 나타났으며, 주요아미노산은 해조류의 풍미를 대표하는 아미노산인 glutamic acid와 alanine으로 나타났다.

• Applied Biological Chemistry
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• v.41 no.2
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• pp.175-180
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• 1998

As a part of investigation for quality improvement of surimi gel from fish with a red muscle by addition of calcium-based powder from fish bone, we investigated the processing condition of calcium-fortified mackerel surumi gel and its quality stability during storage at $5^{\circ}C$. Judging from the results of the soluble calcium content and jelly strength, the reasonable addition concentration of calcium-based powder from Alaska pollack bone for improvement of functional properties in surimi gel was revealed 0.9% on the weight basis of the chopped mackerel meat. The soluble calcium content of the calcium-fortified surimi gel (105.0 mg/100 g) was more than that of the ordinary surumi gel (2.9 mg/100 g). During cold storage of calcium-fortified surumi gel, the moisture contents, amino acid compositions, soluble calcium and phosphorus contents were little changed, the pH, volatile basic nitrogen contents, histamine contents, peroxide values and brown pigment formation were slightly increased and viable cell counts and coliform groups were not detected. The calcium-fortified surimi gel was superior in the lysine and calcium contents, EPA and DHA compositions to the ordinary surumi gel. Judging from the results, it was suggested that calcium-fortified surumi gel was nutritive, functional and safety foods.