• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.33 no.5
• /
• pp.482-488
• /
• 2000

The stability of c-phycocyanin and spectral property of phycobilins obtained from Spirulina platensis cultured by helical tubular photobioreactor were determined. The c-phycocyanin with maximal absorption of 622 nm and allophycocyanin with maximal absorption of 652 nm fractions were isolated from phycobilins by Sephadex G-100 gel chromatoBraphy, The yield of partially purified c-phycocyanin was about $1.5{\%}$ to dried biomass. The stability of c-phycocyanin in the range of $pH 4{\~}9$ was high but c-phvcocvanin was unstable over pH 10. The c-phycocyanin was stable at temperatures below $40^{\circ}C$, and at light intensity below 15000 lux. And metal ions were not affect the stability of c-phycocyanin.

• Korean Journal of Food Science and Technology
• /
• v.24 no.5
• /
• pp.492-496
• /
• 1992

In order to compare the quality of canned pork products which are called collectively as luncheon meat, residual nitrite, sodium, collagen, total heme pigments and chemical composition were analyzed in 12 products of 8 companies from 4 countries. Also, the proteins of products were compared with that of pork by SDS-PAGE analysis. The level of residual nitrite was low in all the products and sodium levels were similar except in one or two products. As for collagen and total heme pigments content, among imported products luncheon meats were different from chopped meat products while domestic products were similar regardless of label distinction. Collagen contents of domestic products were similar to those of imports but total heme pigments contents were much higher Densitometer scans of gel electrophoretograms of chopped meat were more similar to that of pork than those of luncheon meat. In terms of chemical composition, luncheon meat had more carbohydrate regardless of whether they are domestics or imports. The quality of domestic luncheon meat appears to be the composite of those of imported luncheon meat and chopped meat. Accordingly, the quality standard for luncheon meat as a cheap product should be established in Korea to enable the domestic products to have a competitive power in price.

• Applied Biological Chemistry
• /
• v.37 no.5
• /
• pp.409-413
• /
• 1994

Barbaloin in the Aloe vera depending on the various extracting conditions was analyzed by HPLC. The contents of the barbaloin extracted by the solvents increased in the order of methanol>ethanol>water extraction. In setting extraction, the contents of barbaloin extracted with methanol and ethanol were increased from four hours at $60^{\circ}C$ and then decreased. The contents of barbaloin extracted with water were different depending on the temperature and time. Increasing the extracting time and temperature, the contents of barbaloin were decreased in water extract. It was estimated that the barbaloin might be stable in organic solvent, but decomposed with hydrolysis in water.

• Journal of Chest Surgery
• /
• v.30 no.6
• /
• pp.573-579
• /
• 1997

During the last 30 years, major organ transplantation has become popular, even in Korea, such as kidney, liver, etc. After the successful clinical cardiac transplantation in Korea, many cases of cardiac transplantation are being performed in some centers. But lung transplantation has a lot of obstacles, especially'donor shortage and decreased tolerability of the lung to ischemia-reperfusion injury. Usually it was considered that the maximum safety margin of ischemic time in lung transplantation was about 4 to 6 hours. So, many investigators have tried to develop better preservation methods and experimental model for evaluation of effectiveness in those various methods. But most of those methods had several drawbacks in clinical and experimental settings. So we developed an easily-controllable, reliable, and inexpensive experimental model of isolated rabbit lung block. Using these model, we evaluated its effectiveness and reliability for the experiment of ischemia-reperfusion injury in lung transplantation.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.5
• /
• pp.839-846
• /
• 2004

The purpose of this study was to investigate the possibility of medicinal plants application as an edible functional food resource. This research was planned to apply Artesmisia capillaris, which is one of the most widely used oriental medicinal resource into beverages, and to evaluate the validity and the nutrients of the developed beverage with Artemisia capillaris. Following this plan, we analyzed contents of the general nutritional composition, mineral and amino acid contents. And to evaluate the improvement of blood circulation and the ability to recover from fatigue, we had a group of athletes to regularly take the beverage before and after exercise and checked the heart rates, and blood components before exercise and after exercise. Brix, pH and titratable acidity of develoued drink were 9.2%, 4.4 and 0.04%, respectively. The approximate nutritional composition of beverage was carbohydrate, 2.70%, crude protein, 6.00%, crude ash, 0.20%, and crude fat, 0.10%. And developed beverage contained essential amono acids and minerals (p, Ca, K, Na, Fe, Mn, Zn). Heart rates, lactic acid, glucose, creatinine, LDH, GOT, GPT and lipid concentratios in blood were decreased after taking the beverage with Artemisia capillaris for 6 weeks, both in stable condition and after exercise. Since the athletes who participated In our research were doing aerobic exercise regularly, we judged that this result was formed not only by aerobic exercise, but also by the function of developed beverage with Artemisia capillaris the athletes took for 6 weeks. We believe that taking the beverage regularly will help the improvement of the public health and the athleticism of the athletes. We hope that this result will be used as the basic resource in developing of the beverage with Artemisia capillaris in the near future.

• Food Science and Preservation
• /
• v.19 no.4
• /
• pp.492-500
• /
• 2012

This study was conducted to develop a sauce prepared with sweet pumpkin and Korea Doenjang. The optimum conditions for manufacturing sweet pumpkin-doenjang sauce were investigated using the response surface methodology, based on the central composition design. The amount of stock added, the thickening agent, and doenjang were used as the independent variables, and the sensory characteristics (taste, flavor, color, and overall acceptability) were used as the dependent variables to evaluate the optimum conditions for the preparation of the sauce. The optimum conditions for the maximized-responses variables in the preparation of the sauce were 448.5 g of sweet pumpkin stock, 331.5 g of the thickening agent, and 20.0 g of doenjang. The quality characteristics of sweet pumpkin-doenjang sauce that was manufactured at optimum conditions were as follow: 89.55% moisture content, 0.70% crude protein, 0.10% crude lipids, and 0.71% crude ash. The pH of the sauce was 5.96; total acidity, 0.08%; and soluble solids, 6.80$^{\circ}Brix$. The total polyphenol content of the sauce was 5.70 mg/L. The electron-donating ability and reducing power of the sauce were, 14.24% and 1.64 OD, respectively.

• Food Science and Preservation
• /
• v.25 no.1
• /
• pp.71-78
• /
• 2018

This study was carried out to investigate the quality characteristics and antioxidant activity of yogurt dressing prepared with different amounts (0, 5, 10, 15, and 20%) of black currant (Ribes nigrum L) extract. All samples were evaluated for chemical composition, pH, viscosity, sugar content, color, organic acid content and antioxidant activity. Our findings revealed that with increasing amounts of black currant extract in yogurt dressing, the moisture, crude protein and crude lipid contents decreased. The pH and viscosity gradually decreased, whereas the sugar increased with increase in black currant extract. Further, the lightness (L) value decreased, while the redness (a) and yellowness (b) values increased with increase in added black currant extract. Among the organic acids, the contents of citric acid, malic acid, succinic acid and acetic acid increased, while that of tartaric acid and lactic acid decreased with increasing levels of added black currant extract. The total polyphenol and total anthocyanin contents were 5.90-245.97 mg/100 g and 0.62-190.09 mg/100 g, respectively. In addition, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-thylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities significantly increased with increase in added black currant extract.

• Korean Journal of Heritage: History & Science
• /
• v.47 no.4
• /
• pp.58-73
• /
• 2014

In general, it is thought discoloration on wood is frequently found in decorative wood products. So this study was conducted focusing on white rot found lower parts of columns and baseboards of a wooden house, Hyunchungsa (shrine) to know whether microorganisms have any influence on discoloration or there is correlation with strength by investigating resistograph, occurrence of microorganisms and microscopy for analysis(SEM, tissue analysis etc.). The results obtained were as follows: (1) The result of measurement of resistograph showed there are little correlation between discoloration and strength though there was a spot indicating low resistance. (2) The moisture content of discolored part was relatively higher than that of normal parts, but occurrence of microorganisms was less in discolored parts while more kinds of microorganisms were identified in normal parts with high CFU(Colony Forming Unit). (3) The result of SEM (with a magnification of 500 times) on the surface of discolored parts, it was found out there are many kinds of particles in different sizes on the surface and those were composed of elements such as C, O, Si, Ca, and a small amount of Na and Cl (weight %) were detected in part. (4) The result of tissue analysis showed discoloration occurs limitedly to the outer surface of column. As these results, it is concluded that discoloration has nothing to do with strength, damage by microorganisms and salt.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.11
• /
• pp.1518-1524
• /
• 2011

This study was investigated the quality characteristics and antioxidant activities of the Rehmanniae radix (Rehmannia glutinosa Libosch. var. purpurea Makino) paste (RRP) and Rehmanniae radix preparata extract (RRPP). RRP and RRPP were made from vacuum concentrates of hot water extracts. The sugar contents of RRP and RRPP were 65.3 and 72.0$^{\circ}Brix$, respectively, whereas the reducing sugar contents were 2.4% and 44.9%. The pH level was lowest in the RRPP. The DPPH and hydroxyl radical scavenging activity of RRPP were much higher than those of RRP. Total phenol contents of RRP and RRPP were 2.15 mg/mL and 12.36 mg/mL, respectively. FRAP values of RRP and RRPP were 0.55 mg/mL and 2.02 mg/mL, respectively. Based on these results, it can be concluded that RRPP was the most appropriate in terms of both physicochemical and antioxidative activities.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.7
• /
• pp.879-885
• /
• 2008

This study was conducted to analyze 15 traditional Korean gruels for nutrient density using the Index of Nutrient Quality (INQ). The calorie of the gruels ranged from 148.8 (Daechujuk) to 294.1 kcal (Jatjuk) per serving size. The calorie in 'Jatjuk' was the highest, covering 33.3% of Dietary Reference Intakes for Koreans (KDRI) per meal. The carbohydrate content was between 23.0 g (Dakjuk) and 52.1 g (Patjuk) per serving size. The average content of carbohydrate in gruels was $34.7{\pm}9.1\;g per serving size which covers 24.4% of KDRI per meal. Among the 15 gruels, Patjuk contained the highest carbohydrate content (52.1 g per serving size, 36.7% of KDRI per meal). The highest nutrient density (INQ) of carbohydrate in gruels was Dachujuk (INQ 1.4). The protein content of the gruels was between 2.3 (Huinjuk) and 22.3 g (Dakjuk) per serving size. The average content of protein in gruels was 25.6% of KDRI per meal. Dakjuk contained the highest protein content ($8.2{\pm}4.9\;g$ per serving size) and followed by Dakjuk (INQ 2.5), Guljuk (INQ 1.5) and Kongjuk (INQ 1.3) in nutrient density (INQ) of protein. The fat content of the gruels were between 0.3 (Daechujuk) and 17.8 g (Jatjuk) per serving size. The average content of fat in gruels was $17.8{\pm}0.12\;g$ per serving size which showed 21.1% of KDRI per meal. Among the gruels, Jatjuk contained the highest fat ($17.8{\pm}0.12\;g$ per serving size, 77.4% of KDRI per meal). In order of the high nutrient density (INQ) of protein, Jatjuk (INQ 2.4) was followed by Heugimjajuk (INQ 1.5) and Kongjuk (INQ 1.5).