• Korean Journal of Food Science and Technology
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• v.50 no.2
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• pp.191-197
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• 2018

This study investigated the influence of starch extraction (ST-EX) solutions on the extraction yield and characteristics of Chinese yam (CY) starches from domestic Dioscorea batatas. Ascorbic acid (VitC), $Na_2S_2O_3$, $NaHCO_3$, and $Na_2CO_3$ were used as ST-EX solutions (0.4%, w/v). The extracted CY starches were examined for ST-EX yield, chemical composition, size distribution, X-ray diffraction, solubility, swelling power, gelatinization, and pasting viscosity. The highest ST-EX yield was obtained from $NaHCO_3$, followed by VitC. Lower protein content, relative crystallinity, and gelatinization enthalpy were found in CY starches from alkaline ST-EX solutions ($NaHCO_3$ and $Na_2CO_3$). Size distribution and gelatinization temperature did not generally differ for CY starches from the different ST-EX solutions. Pasting viscosities increased in the order from $Na_2CO_3$ > $Na_2S_2O_3$ > $NaHCO_3$ > VitC ST-EX solutions. Thus, VitC may be most appropriate to extract CY starch from Dioscorea rhizomes, considering its ST-EX yield, total starch content, and variation in pasting viscosity.

• Horticultural Science & Technology
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• v.32 no.6
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• pp.819-826
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• 2014

This study was carried out to investigate the effects of night-time far-infrared irradiance quality of red pepper dried in greenhouses. This study involved 4 treatments: sunlight alone (control), or sunlight plus nightly far-infrared irradiation at $250W{\cdot}6.6m^{-2}$ ($250W{\cdot}6.6m^{-2}$), far-infrared irradiation at $250W{\cdot}3.3m^{-2}$ ($250W{\cdot}3.3m^{-2}$), or far-infrared irradiation $500W{\cdot}3.3m^{-2}$ ($500W{\cdot}3.3m^{-2}$). The drying periods were 12 days in $500W{\cdot}3.3m^{-2}$ and $250W{\cdot}3.3m^{-2}$, and 14 days in $250W{\cdot}6.6m^{-2}$, and 15 days in the control. The daytime temperature was same among the treatments. The lowest temperature was at $23.8^{\circ}C$ in control, and $29.5-37.2^{\circ}C$ in far-infrared irradiation treatments. The marketable yield was 7-14% higher in far-infrared irradiation treatments compared to the control. The rate of marketability was higher in far-infrared irradiation treatments (93.6-96.3%) than in the control (87.0-87.5%). The American Spice Trade Association (ASTA) value was greatest in the $250W{\cdot}3.3m^{-2}$ treatment, followed by $250W{\cdot}6.6m^{-2}$, then $500W{\cdot}3.3m^{-2}$, and finally the control. Capsaicinoid content showed no regular trend among the treatments. Our results provide an optimized method for reducing drying time of red pepper under sunlight, and improving the quality of dried red pepper.

• Korean Journal of Food Science and Technology
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• v.2 no.2
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• pp.8-16
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• 1970

Exploitation of leaf protein concentrates for human consumption is very important. Leaf protein concentrates can be easily prepared by mechanically mincing leaves material and press it for getting the juice. Crude protein can be separated from the juice by aging, adjusting the pH, or heating to $75-80^{\circ}C$ etc. This report deals with the extractability of total-N from 69 species of fresh leaves by mechanical process, and then compared the recovery of leaf protein concentrates from leaf extracts by treating with TCA, pH adjustment and heating. Results are summarized as follows. 1. In general, the greater the content of total-N of leaves the greater the percentage extraction. Extraction of the juice from leaves is needed at least two times. The simple equations are constituted between the total-N (T; %) and the first and second extractability ($E_1,\;E_2;\;%$) of the total-N of leaves, as follows: $E_1=0.8168T\;E_2=0.1830T$ 2. The optimum pH value for coagulating protein from extracts is considered to be 3.5 to 4.5. However, the products of leaf protein concentrate by the pH adjustment of extracts are generally dull in color with rich elasticity. 3. Recoveries of the leaf protein concentrate from extracts by treating methods were in the following order of TCA treatment> pH 4 treatment> pH 3 treatment> heat treatment. The yield of leaf protein concentrates decreased bout 10% with pH 4 treatment, 11.4% with pH 3 treatment, and 14.8% with heat treatment compared with the TCA treatment. 4. The heat treatment is the most benifitial method for the production of leaf protein concentrates with regard to properties of texture, color and yield of products and easiness of the treatment method.

• Korean Journal of Soil Science and Fertilizer
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• v.30 no.3
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• pp.248-256
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• 1997

In order to establish a optimum level and proper method of fly ash application for soybean cultivation, the successive three years experiment was conducted in the field applied with four application levels of fly ash, 0, 30, 60, 90 MT/ha during the 1991 to 1993. Influence of successive application and residue of fly ash in soil on soybean growth and yield was discussed. Fly ash application had a favorable effect on soybean growth, however over application such as 90 MT/ha caused to turn the color into the brown of young leaf edge and eventually to have necrosis on the leaf. This symptom was prominent under the application of bituminous coal fly ash. In the 1st year cultivation of soybean, the highest yield was obtained at application level of 30 MT/ha. In the 2nd year, application of anthracite fly ash showed the highest yield at 60 MT/ha for successive application and at 90 MT/ha for the 1st year application followed by the 2nd year residue. Application of bituminous coal fly ash showed the highest yield at 60 MT/ha for the both successive application and residue. In the 3rd year, successive application of the both fly ash was given the highest yield at 30 MT/ha, respectively indicating the decrease of yield with increasing level of application. In case of residue plot, the highest yield by the application of anthracite fly ash was made at 90 MT/ha for the 1st year application followed by 2 years residue and at 60 MT/ha for the 1st and 2nd year application followed by the 3rd year residue. But in the residue plot of bituminous coal fly ash, yield was highest at 30 MT/ha showing the decrease of yield with increasing level of residue. Enhancement in growth and yield of soybean by application of fly ash was due to the fact that fly ash contained some plant nutrients such as phosphorus, silicon, and boron etc. and reformed soil pH that caused to increase availability of nutrients in soil.

• Journal of Food Hygiene and Safety
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• v.13 no.2
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• pp.106-111
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• 1998

This study has been focused on both estrogenic and proliferating activity of genistein (GEN) and bisphenol A (BPA). GEN and BPA enhance the proliferation of estrogen-dependent MCF-7 human breast cancer cells at concentrations as low as 100 nM of GEN and 8 ng/ml of BP A achieving similar effect to that of estradiol at 1 nM. Expression of the estrogen responsive gene, pS2 was also induced in MCF-7 cells by treatment with genistein at dose as low as 1 nM and BPA at dose as low as 4 ng/ml. Using 21 day-old ovariectomized nude mice, we examined end-bud formation and mammary gland development after treatment with bisphenol A or genistein. Compared with untreated control, mammary gland development and end-bud formation were significantly increased in mice fed genistein or bisphenol A (p<0.05). Taken together, it is concluded that GEN and BP A can act as an estrogen agonist resulting in cell proliferation and induction of the estrogen responsive pS2 gene in MCF-7 cells in vitro and in athymic mice in vivo, respectively. Therefore, it is suggested that GEN and BP A might modulate human endocrine system and these compounds might be considered as a endocrine modulator at the low levels of doses.

• Journal of Life Science
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• v.25 no.5
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• pp.557-567
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• 2015

To increase the marketability of Dolsan leaf mustard Kimchi, seasonings were prepared by sea tangle and Lentinus edodes. Gat Kimchi A (GK-A) and Gat Kimchi B (GK-B) were prepared by addition of complex seasoning with Sea tangle (CSS), complex seasoning with Lentinus edodes (CSL), respectively and evaluated the quality characteristics. GK-A contained high minerals and dietary fiber and showed the effect of delaying pH-lowering and acidity-rising. There were no significant differences in salinity test after 70 days. Reducing sugar of test groups was higher than control. During the fermentation, Leuconostoc sp. was grown in GK-A and GK-B than control. Growth of control's Lactobacillus sp. increased 20 days after. Up to 30 days, lightness of control was high. Yellowness were increased browning potential in GK-B, 20 days after. From the initial to 10 days, Hardness of GK-A showed higher than the others. glutamic acid and aspartic acid content of GK-A was higher significantly than the others in the entire fermentation period (p<0.05). At 0, 10, 30 days, sweet-tasty amino acids of GK-A showed a significantly higher level than the others (p<0.05). From 10 days to 40 days of fermentation, the sensory evaluation of GK-A is better than the other groups. Comprehensively reviewed the above results, the conclusion is as follows: CSS made with sea tangle as a main ingredient. GK-A by seasoning the CSS to 90 g GK-A is expected as a new Dolsan leaf mustard products that can provide flavor and nutrition to the consumer at the same time.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.596-602
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• 1994

To separate and concentrate mucilage from yam(Dioscorea batatas DECNE), yam was dried, microparticulated using impact mill and air-classified at different air classifying wheel speed(ACWS) in classifier. As ACWS increased from 5,000 rpm to 22,500 rpm, the contents of dietary fiber, protein and lipid of air classified microparticles(ACM) increased remarkably. Especially the ACM with ACWS over 15,000 rpm showed 36.41% dietary fiber and 16.66% protein. The dietary fiber and protein components were concentrated to $2.5{\sim}9.0$ times as compared with whole yam powder. Concomitantly the non-fibrous carbohydrate decreased from 88.31% to 16.84. The damaged starch(%), WSI and WAI of ACM of ACWS over 15,000 rpm were $1.5{\sim}3.0$ times higher than those of ACM under ACWS 15,000 rpm. The apparent viscosity of ACM was 0.0800 Pa s over ACWS 15,000 rpm and 0.0080 Pa s under ACWS 15,000 rpm. Judging from viscosity of ACM, the mucilage component of yam was concentrated to 10 times. In conclusion, the optimum process to separate and concentrate the mucilage from yam consisted of the microparticulation to $5{\sim}30{\mu}m$ and the air-classification at ACWS over 15,000 rpm.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.5
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• pp.373-382
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• 1984

Processing conditions of retort pouched fried mackerel fish meat paste and quality stability during storage were investigated. The reasonable amounts of added ingredients to the frozen mackerel meat paste were $10\%$ of corn starch, $1\%$ of soybean protein, $1.5\%$ of sodium chloride, $0.6\%$ of monosodium glutamate, $0.3\%$ of alcoholic extract of red pepper, and $0.1\%$ of sodium erythorbate as an antioxidant and also added water corresponding to $10\%$ of the frozen mackerel meat paste. After grinding the defrosted mackerel fish meat paste with ingredients, the meat paste was molded in bar type and fried in soybean oil at $170-180^{\circ}C$ for 3 minutes. The fried mackerel meat paste was cooled, vacuum-packed in laminated plastic film bag (polyester/polyvinylidene chloride/unoriented polypropylene : $12{\mu}m/15{\mu}/50{\mu}m,\;14{\times}19cm$) and finally sterilized at $120^{\circ}C$ for 20 minutes in a hot water circulating retort. The pH, volatile basic nitrogen, moisture content, water activity, color, thiobarbituric acid value, peroxide value, texture and viable bacterial count of products were examined during 100 days of storage at $25{\pm}3^{\circ}C\;and\;5^{\circ}C$. The results showed that products could be preserved in good condition for 100 days at $25{\pm}3^{\circ}C$. Judging from sensory evaluation, the quality of products was not inferior to that of market products.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.487-494
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• 1995

To assay the quality of anchovy sauce, 10 kinds of commercial anchovy sauce(CAS) were purchased from markets and traditional anchovy sauce(TAS) were prepared. And their physicochemical-microbial characteristics were compared. The compositions of CAS were as followed; pH $5.5{\sim}5.7$, salinity $21.0{\sim}23.2%$, VBN $92.8{\sim}305.4\;mg/100g$, total nitrogen $928.0{\sim}1870.9\;mg%$, amino-nitrogen $338.6{\sim}680.3\;mg%$, and acidity $11.58{\sim}24.58\;ml$. The CAS was lower in pH, smaller in contents of VBN, total-N, amino-N and larger in contents of moisture, salinity than TAS. In Hunter values, CAS was generally lower in L, b values whereas higher in a and ${\Delta}E$ values than TAS. Viable cell counts on 0% NaCl-medium of CAS and TAS were $6.4{\times}10^1{\sim}3.0{\times}10^5\;and\;8.7{\times}10^4$, and those on 2.5% NaCl-medium were $0.8{\times}10^2{\sim}2.2{\times}10^5\;and\;1.6{\times}10^4{\sim}4.5{\times}10^5$, respectively. These viable cell counts in CAS and TAS were gradually decreased according to storage time. In composition of extractives, total free amino acid contents of CAS and TAS were $5498.5{\sim}12123.8\;mg%$, 12797.9 mg%, and these contents were gradually decreased during storage. The major amino acids were found glutamic acid, alanine and leucine in CAS, and alanine, glutamic acid, leucine and valine in TAS. Also contents of hypoxanthine, TMAO, TMA in CAS and TAS were shown $86.4{\sim}161.2\;mg%,\;51.6{\sim}99.2\;mg%,\;23.2{\sim}42.9\;mg%$ and 103.7 mg%, 128.8 mg%, 55.8 mg%, respectively. We may conclude from the results of present experiments that parts of tested CAS were somewhat putrefied and there was a great difference in the quality compared with TAS, whereas TAS maintained good conditions for preserving the quality until storage 2 years.

• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.200-204
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• 2001

Persimmon (Diospyros kaki. cv. Fuyu) fruits were packaged under different conditions, and then stored at $0^{\circ}C$ for 21 weeks. The tried packages were heat-sealed bag of one fruit, heat-sealed bag of five fruits, and tie-sealed bag of five fruits, which used films of three different thickness (0.03 ㎜, 0.05 ㎜ and 0.06 ㎜). Throughout the storage, package free volume, package atmosphere and quality were measured. Package free volume decreased with time with higher rate for heat-sealed bags, in which close contact between fruit and the film was eventually reached in longer storage. However, tie-sealed bags maintained the levels of stabilized free volume. The rate of free volume decrease was faster with thinner film and larger bag size for the packs sealed by the same method. Package atmosphere covered $O_2$ concentration of $1.1{\sim}17.1%$ and $CO_2$ concentration of $1.1{\sim}8.3%$, $O_2$ concentration decreased during storage, whereas $CO_2$ increased. Thinner film package created the internal atmosphere of higher $O_2$ and lower $CO_2$ concentrations. Tie-sealed bags of 5 fruits in the films of 0.05 mm and 0.06 mm thickness maintained the equilibrated package atmosphere of $1.1{\sim}3.0%\;O_2$ and $4.0{\sim}5.5%\;CO_2$, which preserved the fruits best in terms of firmness and less physiological changes of flesh browning and peel browning. At five fruit heat-sealed bag in the films of 0.06 mm thickness with $CO_2\;8.3%$, flesh browning occurred at a high rate, whereas all treatments in the film of 0.03 mm thickness with high $O_2$ and relatively low $CO_2$ contents, flesh and peel browning rates were high.