• Applied Biological Chemistry
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• v.41 no.2
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• pp.147-152
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• 1998

As a part of investigation for utilizing seafood processing by-products as a functional food source, we investigated the processing condition (extraction methods and autoclaving time) of a functional calcium-based powder from fish bones and its characteristics. The calcium-based powder from Alaska pollack bone by autoclaving in water showed lower in the calcium content and higher in the yields and the soluble calcium ratio than those from fish bone by the other calcium extraction methods. As the autoclaving time elapsed up to 40 min, the content and soluble ratio of calcium increased, and the yield decreased. On the other hand, there were no difference found in those among calcium-based powders autoclaved for 40 min and over. Judging from the results, the calcium-based powder from Alaska pollack autoclaved in water for 40 min (CAP) was superior to those from fish bone by the other processing condition. The CAP was mostly solublized by shaking $(37^{\circ}C)$ for 1 hr at the acidic condition (pH 2.0). The soluble calcium ratio of acid-solublized CAP was about 59% by shaking $(37^{\circ}C)$ for 3 hr and over at the neutral condition (pH 7.0).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.29 no.3
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• pp.242-253
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• 1984

Four different levels of nitrogen were applied to 3 naked barley cultivars (Hordeum vulgare L.) Yonezawa, Baekdong and Yeongsanbori. Changes in physico-chemical properties were examined upon these treatments. Total protein content as well as glutelin increased as N level increased. Baekdong contained the highest protein content (13.7%) at N$_2$. Yonezawa and Baekdong contained more lysine than Yeongsanbori. Increased lysine was measured in all cultivars by increased nitrogen application. Among all amino acids proline was the highest in all cultivars, and its increase was paralled to the N levels. Magnesium and potassium were declined and calcium was increased with increased levels of nitrogen fertilizer. Ash content was decreased as nitrogen increased and as the plants have become matured. Three minutes pearling in Yonezawa was not sufficient in terms of water absorption ratio and whiteness. Sixty percent pearling rate in Yonezawa showed a higher absorption ratio and cooking whiteness than non-waxy Baekdong and Yeongsanbori. Gelatinization temperature was lower but maximum viscosity was higher in waxy than non-waxy barley.

• Journal of Life Science
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• v.16 no.6
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• pp.925-931
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• 2006

Culture of osteoblast is extremely valuable in analyzing biological features that are specific to bone. ENA-A, ENA actimineral resource A, is a seaweed origin alkaline water. To investigate the bioactivity of ENA which act on bone metabolism, we studied the effects of a ENA on the activity of osteoblast MC3T3-E1 cells. ENA (1, 2, 4%) dose-dependently increased survival (p<0.05) and alkaline phosphatase activity (p<0.05) on MC3T3-E1 cell. And examined histochemistry and nodule formation according to the time course. To determine the expression patterns of bone-related proteins during the MC3T3-E1 osteoblast-like cell differentiation by using RT-PCR. This study suggest that ENA may promote the function of osteoblastic cells and play an important role in bone formation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1048-1054
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• 2014

The purpose of this study was carried out to investigate the cause of sulfur dioxide occurrence, general element composition, sulfur compounds, heavy metals, macro- & micro-minerals, and oxidation-reduction potential (ORP) following baking time course of RS (RS1, RS2, RS3, and RS4) and mudflat solar salts (MSS). Sulfur dioxide ($SO_2$) and sulfite ($SO{_3}^{2-}$) were not detected in MSS or RS. However, sulfate ($SO{_4}^{2-}$) content significantly decreased in RS (29,878.15~36,097.45 ppm) compared to that in MSS (35,601.65 ppm). ORP was 181.15 mV in MSS, and 58.55 mV in RS1. Moisture content was 9.34% in MSS and 0.00% in RS with increased NaCl (94.77~95.77%). Moisture and NaCl contents showed no significant difference in RS. Insoluble and sandy residues were higher in RS than in MSS, whereas Ca and K showed no significant difference. Mg and Cl contents were higher in RS than in MSS. Br level was higher in MSS (628.1 ppm) than in RS (512.72~586.62 ppm), but there was no significant difference in $NO_3$. Heavy metals (Pb, As, and Hg) were more abundant in RS than in MSS, but levels were still safe. These results suggest that MSS and RS may increase protection against from $SO_2$ and $SO{_3}^{2-}$.

• Applied Biological Chemistry
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• v.30 no.2
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• pp.126-132
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• 1987

The usual sterilization methods such as fumigation and autoclaving of laboratory rodent diet was compared with a new irradiation treatment in the point of sterilization effect and physico-chemical quality. Under the treatments of $10{\sim}20\;kGy$ ${\gamma}-irradiation$ and autoclaving at $121^{\circ}C$ for 20 min, total microorganisms were eliminated but ethylene oxide fumigation was insufficient to destory them. Total amino acid content was reduced about 5% in 20 kGy radiation treatment compared with control, while in the ethylene oxide fumigation and the autoclaving, the reducing rate was markedly great as 15% and 20%, respectively. Total sugar and mineral contents were not significantly different among treatment among treatment groups. TBA values were increased in all treatments. The pH of irradiated group war stable in comparison with that of ethylene oxide. In the treatments of ethylene oxide and especially autoclaving, overall appearance was decreased to a great extent as a result of decreasing lightness and increasing redness.

• The Korean Journal of Mycology
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• v.3 no.1
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• pp.21-25
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• 1975

This is a study to determine the content of the mercury compound and the distribution of microorganisms in the waste waters flowing from the chemical plants in the Ulsan area (at 4 stations). The summary of the result of this study is as follows: 1. The content of the mercury compound has ranged from non-detection to 0.075 ppm with an average of 0.03 ppm. The highest content has been detected from the water at station A. 2. As for the distribution of the microorganisms, one species each of bacteria, Mucor, Aspergillus, Cladosporium, and Trichothecium (T. roseum); 4 species of Penicillium; and 3 species of Sterile hyphae; a total of 12 species have been isolated. 3. The following results have been found with regard to the growth of these microorganisms in terms of the content of the mercury compound. In the case of an inorganic mercury compound, most of the microbes can grow in water with a content of up to 10 ppm. Pe. sp No. 1 particularly can grow even in 50 ppm. In the case of an organic mercury compound, the growth of the microbes seems to be somewhat restrained even in 2 ppm.

• Food Science and Preservation
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• v.12 no.1
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• pp.43-47
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• 2005

Ligularia fischeri is widely grown in Korea and is containing medicinal components such as chamomile, jacobine, and ameleme etc.. Its juices from the leaf are well known for anticancer effect. This study was conducted to make Ligularia fischeri as functional food resources as food produce. To examine quality characteristics of Ligularia fischeri - such as color, texture, fiber, minerals, tannin, crude proteins, crude lipids and sensory quality - were determined using physicochemical methods. The content of dietary fibers were 0.56 g in each 100 g of freeze dried Ligularia fischeri. One of the mineral contents, iron showed the highest value. The contents of tannin were 33.3 ppm in fresh Ligularia fischeri. As results of food products having Ligularia fischeri, the content of crude protein were about $9.35\%$ and $10.37\%$ in rolling snack and garlic bread respectively. The content of crude lipid were about $28.27\%$ and $23.39\%$ in rolling snack and garlic bread, respectively. In sensory evaluation, garlic bread appeared better preference than rolling snack, and older age group showed a better acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.3
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• pp.375-384
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• 2011

The effects of mixed beans on quality characteristics of traditional soybean paste (Doenjang) were investigated. The proximate composition of the soybean paste (Doenjang) met traditional food standard requirements. The range in salinity was 12.30~13.20%, and the salinity decreased with an increase in the amount of mixed beans. A significant difference in pH values occurred in all samples(p<0.05). The Hunter's 'L ($45.06{\pm}0.41$)' and 'b ($13.89{\pm}0.73$)' values of the TDM2 samples were higher than those of other samples. The highest amounts of malic acid of the organic acids are shown. The order of the amino acid content was aspartic acid > leucine > lysine, and that of free amino acid contents were proline > glutamic acid > arginine. The order of mineral content in the soybean pastes was Na > K > Ca > Mg, but levels of Co, Cu, and Zn were not detected. The traditional soybean paste (Doenjang) had an effective DPPH radical scavenging activity and higher phenolic content compared to those of the control sample. Overall acceptability score of the TDM2 (soybean 1 : mixed beans 1) was higher than that of the others. More research is needed to enhance the quality and functionality of traditional soybean paste.

• Journal of Ginseng Research
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• v.33 no.4
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• pp.361-366
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• 2009

This research aims to develop a new drying technology using super-heated steam to reduce the time required for drying ginseng and to enhance its quality. The drying rate of ginseng powder treated with hot-air drying after drying with super-heated steam was about 40% faster than the drying rate of ginseng powder treated with hot-air drying. Minimal difference was found between hot-air drying and hot-air drying after drying with super-heated steam in the general composition of the ginseng powder, such as its crude lipid, crude protein, crude fiber, and ash. Moreover, no difference was found between hot-air drying and hot-air drying after drying with super-heated steam in terms of the ginseng powder's mineral and free sugar contents. The crude saponin contents was 5.43% in the ginseng treated with hot-air drying and 5.4% in the ginseng treated with hot-air drying after drying with super-heated steam. The ginseng powder that was treated with hot-air drying after drying with super-heated steam had a slightly higher redness compared to the ginseng powder that was treated with hot-air drying alone. The number of microorganisms of the ginseng powder treated with hotair drying after drying with super-heated steam showed a reduction of one log cycle in the total bacteria and two log cycles in the yeast molds compared to the ginseng powder treated with hot-air drying alone.

• Food Science and Preservation
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• v.22 no.6
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• pp.859-866
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• 2015

The purpose of this study was to develop a supplemental healthy food that can help prevent high blood pressure-related diseases caused due to the excessive consumption of sodium in salt. This was achieved by using ion-displacement techniques to produce mineral salt with lower sodium content by using fermented brown rice by-products rich in minerals. Mineral salt containing 2019.2 mg/100 g of potassium, 678.5 mg/100 g of magnesium, 48.7 mg/100 g of calcium, and 19.5 mg/100 g of sodium was obtained by fermenting brown rice by-products to create a culture medium for the mineral salt. Mineral salt containing 1769.7 mg/100 g of potassium, 573.6 mg/100 g of magnesium, 35.3 mg/100 g of calcium, and 19.5 mg/100 g of sodium was obtained by filtering and refining the by-product extract of fermented brown rice. The results showed that when the stream velocity of the instrument used for electrolysis was 200 mL/min and the current and the concentration of the reactive liquid in the purified water chamber were higher, the effect of electrolysis was greater. Ion hot water extraction of the fermented brown rice by-products improved by up to 95% and was collected as purified water within 90 min of the reaction time. Chloride ions with pH 7.4 were produced by mixing sodium hydroxide in a purified saline water chamber with electro-analyzed water. The salt produced in this study contained low sodium, 5.7~30%, as compared to 40% sodium content of the normal salt.