• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1029-1034
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• 1998

Chick antibodies (IgY) raised against Streptococcus mutans (serotype c) were separated from egg yolk and their properties were investigated. The purity of IgY extracts prepared by the method of ${\lambda}-carrageenan$, $gammaYolk^{TM}$, and $EGGstract^{TM}$ was 20%, 46%, and 48%, respectively, and the yields of IgY extracts from a gram yolk were 11. 3 mg, 1.7 mg, and 1.8mg, respectively. Quantitative immunoprecipitation test showed that specific IgY content of crude IgY prepared by ${\lambda}-carrageenan$ method was 12.2%, which means that 0.85 g of crude IgY from an egg yolk (15 g) contains about 100 mg of specific IgY. When the reactivity of the specific IgY towards 3 caries-inducing strains (serotype: b, c, f) was examined, the strains cultured in sucrose-added medium showed higher reactivity (the orders were c(+), f(+), b(+)) than those cultured in sucrose-free medium. Heat and pH stability of specific IgY was good, for crude IgY contained 50% of antibody activity after heat treatment at $70^{\circ}C$ for 5 min and they were stable at pH $4{\sim}8$.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1228-1235
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• 1997

This study was conducted to standardize the proper ingredient ratios of chinese cabbage kimchi by the sensory evaluation, chemical properties, and functional properties of antimutagenic effect and inhibitory effect on the growth of cancer cells from the ratios obtained from literatures. The standardized ratios of ingredient from the literatures was 13.0 of radish, 2.0 of green onion, 3.5 of red pepper powder, 1.4 of garlic, 0.6 of ginger, 2.2 of anchovy juice, 1.0 of sugar and the final salt concentration 2.7 in the proportion of 100 salted chinese cabbage. The standardized ratio of the ingredients exhibited better overall acceptability and less moldy smell and moldy flavor than any other ratio of ingredient in the sensory evaluation. The standardized kimchi with the above ratios of the ingredients, at final salt concentration of 2.5%, showed high reducing sugar contents and Leuconostoc sp. counts. All juices of the chinese cabbage kimchi showed not only high antimutagenicity against aflatoxin $B_1$ in Salmonella typhimurium TA100 but also strong inhibitory effect on the growth of AGS human gastric adenocarcinoma cells in SRB assay, especially these functional properties were the most effective at each standardized ratio of the ingredients. From the taste, chemical and functional properties, the standardized ratios of ingredients was 13.0 radish, 2.0 green onion, 3.5 red pepper powder, 1.4 garlic, 0.6 ginger. 2.2 anchovy juice, 1.0 sugar and the final salt concentration 2.5 in the proportion of 100 salted chinese cabbage.

• Journal of Life Science
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• v.19 no.6
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• pp.781-786
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• 2009

The characteristics and preservation of plain bread with 0, 3, 6, 9, 12 and 15% of onion juice added were investigated during storage at room temperature. The weight, volume and specific volume of bread with added onion juice increased, compared to those of the control bread. The color value of bread when onion juice was added had lower values of lightness and higher values of redness and yellowness than those of the control bread. The pH was lower in the bread during storage, and it decreased with an increase of onion juice. Hardness was increased and water activity was decreased in the bread during storage. With an increment of onion juice, hardness was the lowest but water activity was the highest. The addition of onion juice also inhibited the growth of aerobic bacteria and mold on bread. Taste, flavor, surface, texture and overall acceptability by sensory evaluation were the best when 3% of onion juice was added, but there were no significant differences between it and 0% bread. The results imply that addition of onion juice into plain bread will create a healthy and functional bread with an extended shelf-life.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.231-243
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• 2011

The purpose of this research is to investigate the variability of mulberry fruit products with the trend of increasing number of Mulberry farms and their fields. For this study, a survey on the number of usages of similar manufactured fruit products was conducted, and its results showed that 41.7% of industrial workers drink fruit products 3-6 times per week. The findings from the survey implies that industrial workers preferred the products in the order of syrup, frozen furee and jam while culinary students extracts, jam and syrup. Based on these research results, the primary product form of mulberry fruit for development would be syrup, sugar-free extracts and jam in order. As for bakery products, developing refrigeration products, bread and cake using mulberry fruit is highly required. When mulberry fruit products were used in food items, industrial workers and culinary students preferred vegetable and meat dishes, which means the necessity of developing dressings and sauces using mulberry fruit.

• Food Science and Preservation
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• v.13 no.6
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• pp.697-702
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• 2006

This study investigated the quality characteristics of sulgidduck prepared by the addition of astringent persimmon powder. For Sulg : dduck, the amounts of added astringent persimmon powder were 0, 5, 10, 15, 20%. With the addition of astringent persimmon powder content the moisture content of persimmon sulgidduck (sulgidduck prepared by adding astringent persimmon powder) decreased. With increasing addition of those, Reducing sugar, free sugar and mineral (Ca, K and Mg) of persimmon sulgidduck were increased significantly. L-value in color decreased whereas a- and b-values were increased. Adhesiveness, cohesiveness, gumminess and chewiness in textural profile analysis were decreased. However, there is no respective comparison hole. These result suggest that persimmon sulgidduck can be used as rice cakes commercially desired.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.459-463
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• 1994

To improve the quality of rice-cake(Cholpyon), raw starch saccharifying (${\beta}-amylase$ from Bacillus polymyxa No. 26 was used in process of raw rice-cake production. 30g of raw rice flour was incubated with $0{\sim}1,200$ RS units of the enzyme for 5 hr at $45^{\circ}C$, and then steamed and stored for 40 hr at $4^{\circ}C$. In instrumental analysis, control group, which was incubated without addition of (${\beta}-amylase$, was completely hardened after incubation for $12{\sim}24$ hr at $4^{\circ}C$. In contrast, enzyme-treated group was not retrograded, and showed a great differences in hardness, cohesiveness and chewiness. On the other hand, in sensory analysis, the effect of the enzyme treatment was higher values of hardness, moistness, and sweetness than these of control group. Therefore, these results clearly suggested that ${\beta}-amylase$ was fully active to degrade raw rice starch in process of rice-cake production, resulting in improvement of starch retrogradation, good digestibility, and taste.

• Korean journal of food and cookery science
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• v.10 no.1
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• pp.8-12
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• 1994

The effects of small molecule amphiphiles(SMA) at 1.5 and 15% levels were compared with or without heating to 65$^{\circ}C$ and cooling pretreatment in modified reduced-calorie cake systems. The SMA used were monoglycerides(MG), sorbitan monosterate(SMS), VanallR polysorbate 60(PS60), surose ester(SE) F10, F70, and F160, Low batter specific gravities with high cake voumes were noted with the high levels of treated SMS, MG, and SE F10 and F70 or cakes with treated low levels of SEF160, F70 and PS 60. Cake volumes with the treated low levels of SEF160, F70, and PS 60 were comparable to cake volumes when using an untreated high level of Vanall$\^$R/.

• Korean journal of food and cookery science
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• v.16 no.4
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• pp.336-341
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• 2000

Quality characteristics of the bread added four different concnetrations(0.5%, 1%, 1.5%, 2%) of persimmon leaves were measured. The moisture content and water activity of the bread with the persimmon leaves powder of 0.5%, 1%, 1.5%, 2% were 45% and 0.97 respectively, and had no difference according to the content of the powder. This study also showed that the bread made by the wheat flour added the persimmon leaves powder of 1% was better in specific volume, color, sensory evalution, mechanical propertis(hardness, fracturability, adhesiveness, springiness. cohesiveness. gumminess, chewiness, elasticity) than the bread added the powder differently.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.12
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• pp.1819-1825
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• 2010

This study was carried out to investigate the quality characteristics of ginseng JungKwa produced with hot-water extract from Maegmundong (MGJ) instead of sugar. Chemical characteristics of MGJ and control ginseng JungKwa produced by sucrose (CGJ) were measured by proximate constituents, free sugars, ginsenosides, total phenolic compound, flavonoid content, and antioxidative activity was measured by electron donating abilities and hydrogen peroxide scavenging activity. Carbohydrate, crude protein, crude ash contents of MGJ were 76.40, 1.46 and 3.49%, where as those of CGJ were 80.01, 0.59 and 0.96%. Free sugar compositions of MGJ were fructose (32.42%), oligosaccharide (16.91%), disaccharide (13.91%) and glucose (13.16%). Eleven ginsenosides types were detected on MGJ and 9 kinds on CGJ; their contents were 740.1 and 675.6 mg%, respectively. Total phenolic compound and flavonoid content were 5.46 and 0.016% on MGJ, 5.02 and 0.014% on CGJ, respectively. In physiological characteristics, the $IC_{50}$ of electron donating ability by DPPH on MGJ was about 34.5 mg/mL and ability was slightly higher than CGJ, although there's not much difference in ability between MGJ and CGJ. Hydrogen peroxide scavenging activities were 92% on MGJ and 96% on CJG when treated at $50{\mu}g$/mL.

• The Korean Journal of Mycology
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• v.17 no.2
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• pp.91-98
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• 1989

Mitochondria in the L. edodes was separated and purified by stepped sucrose density gradient centrifugation. The activity of mitochondrial ATP synthase has been investigated during various illumination times at each wavelength within the range of 400 nm to 700 nm. The stimulation of above activity increased by two times compared with nonilluminated control group when the illumination was given for 15 seconds at 470 nm wavelength. The optimal pH and temperature of this light-induced mitochondrial ATP synthase were 7.5 and $54^{\circ}C$, respectively. The activity of this enzyme increased by 26%, 25% and 14%, respectively, when there were 1 mmole $Fe^{3+}$, 0.5 mmole $Fe^{2+}$, and 5 mmole ${SO_4}^{2-}$ ion, and was inhibited by 5 mmole $Co^{2+}$, 5 mmole $Mn^{2+}$, 1 mmole $Ca^{2+}$, 0.1 mmole $Na^+$, 5 mmole $CN^-$, and 0.1 mmole ${CO_3}^{2-}$ ion. But $Na^+$ and $K^+$ ion did not affect the activity of enzyme.