• Microbiology and Biotechnology Letters
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• v.8 no.2
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• pp.113-117
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• 1980

The effects of divalant metal ions on the ATPase activity were studied by using my of ibrillar protein of rabbit (Chin-Chilla species) fed with vegetable oils. The results obtained were as follows : 1. The ATPase activity in myofibrillar protein of the is not significant to Rabbit exhibited a common biohapsic respnse, such as the ATPase activity is high at a lower ionic strength and low at a higher ionic strength. 2. The effect of EDTA on the ATPase activity of Myofibrillar protein extracted from Rabbit fed vegetable oils was tested by using various concentrations. The ATPase activity was inhibited from 0.2mM and over concentration of EDTA. 3. The ATPase activity in Myofibrillar protein was decreased remarkably in 0.2mM and over concentration for $Mg^{2+}$, and in 1.0mM and over concentration for $Ca^{2+}$. 4. in vitro, the digestibilities in A, B, C and D groups of Rabbit muscle treated with Papsin and Trypsin for 30 minutes at 36$^{\circ}C$ water bath were 71.66％, 73.87％ ； 70.62％, 77.93％ ； 67.93％, 76.52％ ； and 86.79％, 90.22%, respectively.y.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1045-1050
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• 1998

This study was carried out to investigate the oxidative stability of oils from peril1a seeds roasted at $190^{\circ}C$ for $0{\sim}50$ min. The oxidative stability of perilla oils increased as the roasting time increased. Oxidative stability of perilla oils extracted methanol extracts significantly decreased. When 1.0%(w/w) methanol and hexane fractions prepared from methanol extracts added to the unroasted perilla oils, methanol fractions showed strong antioxidative effects, but hexane fractions showed weak effects. As the roasting time increased, the browning intensity, fluorescence and electron donating ability of methanol extracts, methanol and hexane fractions increased, and those were closely related with antioxidative effects.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.171-174
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• 2005

This study was conducted to know the difference of major characteristics between seed and vegetable perilla varieties. Perilla accessions examined were classified into two groups, i.e., seed perillla variety (saeyeopcildeulkkae, yangsandeulkkae, and younghodeulkkae) and vegetable perilla variety (ipdlkkae 1, namcheondeulkkae, and manbaekdeulkkae). The differences of growth characteristics were observed between two types of perilla varieties. The average flowering date of vegetable perilla varieties (Sep. 28) was 23 days later than that of seed perilla varieties (Sep. 5). Also, the stem height and node numbers of vegetable perilla varieties lower than those of seed perilla varieties. The average 1,000-seed weight, yield, and oil content of seed perilla varieties were higher than those of vegetable perilla varieties. However, as leaf characteristic, the leaf yield (1.8 times) and cyanidin content (2.1 times) were greater than in perilla variety for vegetable. No difference was observed in fatty acids composition between two types of perilla varieties. The average total chlorophyll content in leaves of seed perilla varieties was higher than in that of vegetable perilla varieties.

• Korean Journal of Food Science and Technology
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• v.26 no.2
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• pp.178-183
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• 1994

The fresh perilla seed and tile one-year stored perilla seed were solvent extracted for their oil. On the other hand, the fresh seed and the stored seed were germinated in the dark at $25{\sim}28^{\circ}C\;for\;2{sim}3$ days and then solvent extracted. The above four kinds of perilla oil, that is, the oil from the nongerminated and fresh seed(NFO), the oil from the nongerminated and one-year stored seed (NSO), the oil from the germinated and fresh seed(GFO), and the oil from the germinated and one-year stored seed(GSO) were analyzed with regards to the chemical composition, and the effects of germination of the seed on the oxidative stability of perilla oil were studied. The iodine value and the saponification value were similar in all the perilla oils, but the acid value was increased by germination of the seed. The contents of free fatty acid and diacylglycerol were increased by germination of the seed, while the content of triacylglycerol was decreased. Of the polar lipid components, the content of phosphatidyl ethanolamine was greatly increased by germination of the seed. The contents of total tocopherol of perilla oil from the fresh seed and the one-year stored seed were 494 ppm and 439 ppm, respectively, and by germination of the seed increased to 560 ppm in GFO and 515 ppm in GSO, respectively. Especially a great change in the content of ${\gamma}-tocopherol$ was observed. The oxidative stability of perilla oil was increased by germination of the seed and the increase was distinct in the case of the one-year stored seed compared with that in the case of the fresh seed.

• Monthly Duck's Village
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• v.63 no.9
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• pp.106-109
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• 2008

경기도 남양주시에 위치한 이 식당에 가면 웰빙 푸드로 인기 높은 오리요리를 다양한 맛으로 골라 먹을 수 있다! 하나의 불판에서 형형색색 총 6가지 종류의 오리구이가 맛의 향연을 벌이는데~ 직영농장에서 매일 아침 공수해오는 오리는 각각의 맛에 따라 손질하고 요리. 일반 생구이와 고추장양념 주물럭, 청국장양념 주물럭도 맛있지만~ 통째로 꼬치에 꽂아, 기름기 쏙 빼며 화덕에 초벌 훈제를 한 뒤, 손님상에서 참나무 숯에 한 번 더 구워먹는 훈제구이는 인기 중에 인기~ 더구나 이 훈제구이를 더욱 특별하게 만드는 두 가지 소스가 또 있으니... 언뜻 보기에 자장처럼 보이는 검은색 소스와 눈으로도 매운 향이 느껴지는 빨간 소스가 그것! 이 소스의 정체를 궁금해 하는 손님들에게 나온 것은 알쏭달쏭한 통마늘? 맵고 아린 이 마늘을 굽지도 않고 그냥 먹어보라는데... 더구나 마늘 껍질을 벗기다 보니~ 난생 처음 보는 검은색 마늘이다? 말랑말랑 새콤달콤한 이 마늘의 정체와 두 가지 소스엔 어떤 비밀이 있는 것인지? 여기에 마지막이 후식으로 나오는 들깨 수제비 역시 3~4번 무한리필이 필수. 들깨 이외에도 8가지 이상의 곡물가루가 첨가되어 특별한 맛을 낸다는데... 특별한 아이디어로 손님몰이 하고 있는 대박 오리구이집을 찾아간다.

• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.504-508
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• 1996

This study was performed to investigate the browning intensity and electron donating ability of browning material in perilla oils from seeds roasted at 150~21$0^{\circ}C$ for 10~30 min. It was also investigated the oxidative stability of the blended perilla oil on the basis of sensory property and oxidative stability. The browning intensity in perilla oil increased with the roasting temperature and time increased. The browning intensity of perilla oil from seed roasted at 21$0^{\circ}C$ for 30 min indicated 13 times higher than that of perilla oil from seed at 15$0^{\circ}C$ for 10 min. Electron donating ability on DPPH of browning materials presented in perilla oils increased with the roasting temperature and time increased. The electron donating ability of browning materials in perilla oil from seed reasted at 21$0^{\circ}C$ for 30 min indicated 3 times higher than those of perilla oil from seed at 15$0^{\circ}C$ for 10 min. In conclusion, for the improvement of oxidative stability of perilla oil, perilla seed should be roasted at 21$0^{\circ}C$ for 30 min. These results suggest that browning materials formed between sugars and amino acids attribute to improve quality of oil such as sensory properties and oxidative stabilities. For the improvement of sensory property and oxidative stability of oil, perilla oil from seed roasted at 19$0^{\circ}C$ for 20 min was blended with the oil from seed roasted at 21$0^{\circ}C$ for 30 min as ratio of 85 : 15.

• Journal of the Korean Society of Food Culture
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• v.9 no.3
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• pp.267-275
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• 1994

The purpose of this study was to understand dietary culture of the Buddhist priesthood in Seoul and Kyongnam. This survey was carried out through questionnaries for menu, pretreatment, seasoning and recipe and the subjects were 26 temples and hermitages. Foods of the Buddhist priesthood were divided into staple food and side dish. The results of this study can be summarized as follow: 1. Staple foods of the Buddhist priesthood divided into cooked rice, gruel, noodle and Sujebi. Main materials of cooked rice and gruel were rice, noodle and Sujebi were wheat flour. Menues of staple foods were used white cooked rice, white gruel, wheat noodle and wheat Sujebi, respectively. Soups of noodle and Sujebi were used mushroom and seaweed. 2. Side dishes of the Buddhist priesthood divided into soup(국), stew(찌게), hard-boiled food(조림), steaming food(찜), raw vegetables(생채), cooked vegetables(나물), roast vegetables(볶음), pan fried food(전), baked(구이), wrapped rice(쌈), raw fish(회), Mook(묵). Vegetables divided into green-steam vegetables, edible roots, fruit vegetables, edible mountain herbs and seaweeds. A great difference of used for vegetables had been observed kinds of side dishes. Main materials of wrapped rice, raw fish and Mook was lettuce, raw mushroom and acorn, respectively. Seasonings were red pepper, garlic, green onion and sesame oil.

• Korean Journal of Food Science and Technology
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• v.51 no.3
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• pp.193-199
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• 2019

Perilla seed oil is considered to be a rich source of omega-3 fatty acids and phenolic compounds, which have various health benefits. To improve its oil content and nutritional quality, 29 varieties of perilla have been bred, but their nutritional qualities, including the fatty acid and phenolic compound contents, have not been investigated. Therefore, in this study, the seed metabolite profiles, including the fatty acids, of these 29 perilla varieties were analyzed. Palmitic acid, stearic acid, linoleic acid, linolenic acid, rosmarinyl glucoside, and rosmarinic acid were identified as the major metabolites of perilla. The fatty acid contents were higher in the Okdong, Deulsaem, Daesil, Joim, Yeupsil, Danjo, and Joongmo5103 varieties (in order). However, the total phenolic compounds and antioxidative activities of Okdong and Deulsaem were relatively low, whereas the fatty acid and total phenol contents of Joim, Yeupsil, and Danjo were relatively high. These results may be useful for comparing the nutritional quality of the 29 perilla varieties.

• Korean Journal of Breeding Science
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• v.43 no.6
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• pp.616-619
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• 2011

'Dayu', a perilla (Perilla frutescens (L.) Britton) cultivar for edible seed was developed by Department of Functional Crop, NICS, RDA in 2004. It was developed from a cross between a pedigree of Daeyeop as a female and YCPL1846 as a male parent in 1994. 'Dayu' could be characterized by white flower color and brown grain color. Dayu shows 127 cm in plant height, and has lodging tolerance. Maturing date of 'Dayu' was October 6, which was similar with that of 'Saeyeopsil'. This new cultivar has high oil content with 48.5% and high linolenic acid in the fatty acid composition. The grain yield potential of 'Dayu' is about 1.44 MT/ha in the regional yield trial.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.1
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• pp.75-81
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• 1986

In order to investigate the effect of file fish oil and perilla oil on lipid components in serum and liver of rats on hypercholesterolemic diet, concentrations of total cholesterol, triglyceride and phospholipid in serum and liver were measured along with high density lipoprotein cholesterol concentration of the serum. Body weight gain and amount of food intake did not differ significantly among different dietary groups. Concentration of total-cholesterol in serum was significantly lower with 5% lard+5% soybean oil, 5% lard+5% perilla oil and 5% lard+5% file fish oil diets than with 10% lard diet. High density lipoprotein cholesterol concentration was highest in 5% lard+5% file fish oil group. Ratio of high density lipoprotein cholesterol to total cholesterol was highest in 5% lard +5% file fish oil group. Concentrations of total cholesterol in liver were not significantly different among all groups, but were slightly low in 5% lard+5% file fish oil and 5% lard+5% perilla oil groups. Concentration of serum triglyceride was significantly lower in 5% lard+5% soybean oil and 5% lard+5% perilla oil groups compared with 10% lard group. Concentration of serum phospholipid was lowest in rats on 5% lard+5% file fish oil diet and was lower in 5% lard+5% soybean oil and 5% lard +5% perilla oil groups than in 10% lard group. Concentration of triglyceride and phospholipid in liver were not significantly different among all groups. but tended to be relatively low in rats on 5% lard+5% perilla oil diet, In conclusion, the results suggest that perilla oil and file fish oil have depressing effects on serum levels of total cholesterol, triglyceride and phospholipid.