• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.9
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• pp.1405-1409
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• 2010

The compositions of fatty acid and amino acid of specialty rice which includes colored rice (Heugjinju, Jeugjinju, Josangheugchalbyeo), flavored rice (Heughyangmi, Hyangmi1), and giant embryo rice (Keunnun) were determined and compared to those of regular rice (Ilpumbyeo, Whaseonchalbyeo). Major fatty acids were linoleic acid (C18:2) and oleic acid (C18:1), which were composed of 75~80% of total fatty acids. Major amino acids were glutamic acid and aspartic acid in most cultivars but Jeugjinju in which cysteine (169.61 nmol) and GABA (129.32 nmol) were the most abundant amino acids. Thermal properties measured by differential scanning calorimeter (DSC) revealed that the enthalpy (${\Delta}H$) for starch gelatinization was the highest in Josangheugchalbyeo and Whaseonchalbyeo. It suggests that the starch structure of waxy rice could be more crystallized compared to non-waxy rice, and also that amylopectin could have more impact on starch gelatinization than amylose. The on-set and complete temperature for starch gelatinization were higher in colored rice of Heugjinju and Jeugjinju, and regular rice of Whateonchalbyeo.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.184-188
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• 2002

The fatty acid contents of egg yolk from various chicken eggs such as general egg, ginseng egg, gamgoal egg and docosahexaenoic acid (DHA) egg were analysed during storage at 4$^{\circ}C$ for 3 weeks. The major fatty acids of all egg yolk oils were oleic acid (18 : 1) and palmitic acid (16 : 0). The contents of both fatty acids reached maximum at the first or second week and decreased at the third week. DHA was detected from 4 kinds of eggs stored for 2 or 3 weeks. The n-6/n-3 ratio was obtained under recommended intake range in fresh gamgoal egg and in general and DHA eggs stored far 0~3 weeks. For 3 weeks, polyunsaturated fatty acid / monounsaturated fatty acid/ saturated fatty acid (P/M/S) ratio of DHA e99 did not chance, but that of ginseng e99 gradually increased. The P/M/S ratio was generally maintained under recommended intake range in general egg stored for 3 weeks, in ginseng egg stored for 2 weeks and in DHA egg during all the storage period.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.04a
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• pp.74-74
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• 2019

한라산은 남한에서 가장 높은 산으로 해발고도는 1,950m이고 그 면적은 약 9,100ha로 대한민국 최대의 섬제주의 중심에 자리하고 있다. 한라산은 특산식물이 36종이나 발견되어 국내 외적으로 생물적인 가치와 보전적인 가치를 인정받아온 곳이다. 본 연구에서는 한라산 성판악에서 백록담으로 이어지는 동사면의 해발고도 1,500m 부근의 진달래밭대피소 인근에 위치한 5ha 장기생태 연구 지역 식생조사를 통해서 조사된 자생 식물종을 정리하였다. 관속식물은 31과 44속 56종 등 총 56분류군으로 조사되었으며, 조사지역에서 확인된 산림청지정 희귀식물은 구상나무(LC), 주목(VU), 섬매발톱나무(DD), 개족도리풀(LC), 시로미(VU), 게박쥐나물(LC), 사철란(LC) 등 7분류군이 확인되었고, 특산식물로는 구상나무, 족도리풀, 제주조릿대, 산제비란 등 4분류군이 확인되었다. 식물구계학적 특정식물은 I등급은 일엽초, 윤노리나무, 야광나무, 큰천남성 등 6분류군, II등급으로는 두루미꽃, 홍괴불나무, 마가목, 산개벚지나무, 다람쥐꼬리 등 10분류군, III등급은 만년석송, 구상나무, 애기괭이밥, 호자덩굴 등 8분류군, IV등급은 시로미 그리고 V등급은 설앵초가 각각 1분류군으로 조사되었다. 한라산 아고산대의 대표 우점종인 구상나무는 특산식물이자, 식물구계학적 특정식물 III등급이며, 산림청지정 희귀식물 약관심종으로 추가 연구를 통하여 보전관리방안이 수립되어야 하는 것으로 판단된다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.1
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• pp.157-162
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• 1996

A. oryzas 의 밀가루 누룩과 R. japonicus의 밀가루 누룩으로 탁주를 제조할 때에는 두 누룩의 혼합 비율이 탁주의 품질에 미치는 영향을 알아조기 위하여 두 누룩의 혼합 비율을 달리하여 7종의 탁주시료를 제조하고, 탁주의 이화학적 및 관능적 특성들을 조사하였다. R. japonicus는 누룩의 사용 비율이 높을 때에는 술덧의 산도와 유리당 함량이 높았고, 제성주의 부유물 함량과 부유물의 현탁 안정성도 높았다. 그러나 A. oryzas 누룩의 사용 비율이 높을 때에는 술덧의 산도와 유리당 함량이 낮았고, 제성주의 부유물 함량과 부유물의 현탁 안정성도 낮았다. R. japonicus 누룩과 A. oryzas 누룩을 2 : 1~5 : 1의 비율로 병용했을때에는 주박의 양이 크게 줄어들었고, 아미노산 함량이 증가하였으며, 기호성도 더 좋아졌다. 탁주의 전반적이 특성으로 볼 때 각 누룩의 단용시에는 R. japonicus 누룩이 A. oryzas 누룩보다 좋았다. 그러나 R. japonicus 누룩과 A. oryzas 누룩을 병용했을때에는 탁주의 전반적인 품질이 더욱 개선되어졌는데, 이때 두 누룩의 최적 혼합 비율은 대략 5 : 1이었다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.257-262
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• 2002

Effects of dietary fatty acids and vitamin E on antioxidant system were studied in rat liver and serum. Sources of dietary fat (10 wt%) were safflower oil (SO) poor in $\omega$3 fatty acid and mixed oil (MO) with computer-adjusted fatty acid ratios (AA/DHA=1.4, $\omega$6/$\omega$3=6.3, P/M/S=1.0/l.5/1) with (ME) and without (MO) vitamin E (500 mg/kg diet). Rats were fed the three kinds of diet from 3~4 wks prior to the conception. At the age of 3 and 9 wks of the second generation rat, antioxidant vitamins and glutathione peroxidase (GSH-Px), superoxide dismutase (SOD) activities were measured in the liver and serum. The concentrations of $\beta$-carotene were lower in ME than in MO and SO in the liver at the age of 3 wks. It seemed that vitamin E has an inhibitory action on the uptake of $\beta$-carotene or acts as a preferred antioxidant to $\beta$-carotene. The concentrations of lycopene were lower in SO than in MO in the liver at the age of 3 wks. The concentrations of cryptoxanthin showed no significant changes within groups. The activities of GSH-Px tended to increase in ME compared to MO and the ratios of SOD/GSH-Px tended to decrease in ME compared to MO in the liver at the age of 3 weeks. The activities of antioxidant enzyme at the age of 3 weeks and 9 weeks were similar. This suggested that the activity level of antioxidant enzymes reached to the adult level at the age of 3 weeks which is the end point of lactation period.

• Journal of Korean Society of Forest Science
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• v.104 no.3
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• pp.503-511
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• 2015

The purpose of this study is to suggest the introduction plans of forest land bank system for effective forestry management as well as the livelihood stability support of aged forest landowners. It is expected that forest land bank system can contribute to solve forestry management problems caused by small and scattered forest lands, aging forest landowners, and the increase of absentee forest landowners. This study examined an existing related case of Farmland Bank system, and suggested basic directions, main functions, priority, and agency for forest land bank system. The goals of forest land bank system include activating private forest land management, improving forest management scale, and supporting stable forestry income. Based on the examination of this study, main projects of forest land bank involve forest land sale and lease consignment, forest land reverse mortgage, forest land scale improvement project, and forest business recovery support program. In addition, this study discussed potential problems and their solutions in introducing and operating the forest land bank system. This study can play a key role to determine a basic direction and to establish policies of the forest land management.

• Korean Journal of Food Science and Technology
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• v.39 no.4
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• pp.390-399
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• 2007

Moru (wild grape), blueberry, bokbunja (blackberry), and blackcurrant were mixed with domestic Campbell Early grapes to improve the quality of domestic wines made from the grape. The color of the Campbell wine was greatly darkened by mixing it with the fruits. The L-value of the wine color during fermentation was lowered from 34 to $6{\sim}13$ by mixing it with 20% bokbunja or blackcurrant. In addition, the a-value of the wine color during fermentation was lowered from 54 to $36{\sim}46$ by mixing it with 20% bokbunja or blackcurrant. The mixing of moru or blueberry also lowered the L- and a-values, but this darkening effect was not higher than that of the Campbell wine that was mixed with bokbunja and black currant. The polyphenol concentration of the wine was greatly increased by mixing it with black currant and bokbunja. The blackcurrant mixed wine had a polyphenol concentration as high as 1.87 mg/mL, whereas the wine made from the Campbell Early grapes alone contained only 1.02 mg/mL of polyphenols after 15 days of fermentation. A sensory evaluation showed that the quality of Campbell wine was the least favorable among different grapes, but its quality was greatly improved by mixing it with bokbunja, black currant, and moru.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.525-531
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• 2005

Quality characteristics of ogapiju prepared by adding different raw materials such as Acanthopanax(0, 0.1, 0.25, 0.5%), Ganoderma lucidum(0, 0.05%), pine needle (0, 0.05%), and red ginseng(0, 0.05%) were evaluated by chemical analyses and sensory evaluation. Total organic acid contents of samples containing ogapi and other medicinal herbs were higher than that of control group. Major free amino acid was histidine. Contents of total amino acid and free sugar were highest in sample C (Acanthopanax 0.1, G. lucidum 0.05, pine needle 0.50, red ginseng 0.05%). In each sample 31-49 volatile components were identified by solid-phase microextraction method, and 42 components were detected by sniff-test using GC-olfactometry. Ogapiju showed higher content of ${\alpha}-copaene$ than control group ${\alpha}-Pinene$, camphene, ${\beta}-pinene$, sabinene, ${\alpha}-terpinene,\;{\gamma}-terpinene$, p-cymene, terpinolene, ${\alpha}-thujone,\;{\beta}-thujone,\;{\alpha}-terpineol$, carvone, and ${\beta}-ionone$ were not identified in control group. Volatile composition of ogapiju was characterized by higher amount of terpenoids. Green and herbaceous note was stronger in ogapiju than control group. Sensory evaluation indicated that good taste and palatability were highest in sample C.

• Korean Journal of Microbiology
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• v.26 no.4
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• pp.283-290
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• 1988

A spontaneous revertant of mutation rbsB103 that is ribose taxis-positive was characterized. This revertant was found to be export-competent in the export of ribose-binding protein shown by the disappearance of accumulated mutant precursor protein and the export of mature ribose-binding protein to the periplasm. The reversional change was shown to be in the region of risB gene that codes for the amino terminal portion of ribose-binding protein. Analysis by high-performance liquid chromatography of peptide patterns of ribose-binding proteins confirmed the relationship between the wild-type and the revertant proteins as shown for the mutant previously (Iida et al., 1985). When the processing rate of presursor proteins from the wild type and the revertant strain in vivo was compared by pulse-chase experiment, it was found that processing is less efficient than normal in the revertant. Purified mature proteins from both wild-type and revertant were subjected to amino acid sequencing. The results confirmed the amino acid changes deduced from the DNA sequencing and showed that processing of the revertant precursor occured in the correct position even though there are two different amino acids present in the signal sequence.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.151-156
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• 2009

Samhaeju is a traditional Korean noble rice wine, in which its processing is performed at low temperatures for an extended fermentation time and with three brewing steps. In this study, Samhaeju was prepared by different brewing methods that were modified from the method in the literature. Chemical composition of samples were determined to evaluate the quality of the Samhaeju. The Samhaeju was analyzed for pH, total acids, amino nitrogen, Hunter color values, free sugars, organic acids, and volatile components. Before the addition of the second and third mashing, pH values had decreased slightly and total acids had rapidly increased. Free sugar and amino nitrogen contents were high in final product. After addition of the third mashing as the advanced step, a dilution effect was shown. Glucose (A: 0.77-7.0%, B: 0.77-3.81%) was a major free sugar, and lactic acid (A: 0-2,840mg%, B: 0-3,375mg%) was a major organic acid during the entire period of fermentation. Based on principal component analysis of electronic nose data for the components, the stages of Samhaeju fermentation were primarily separated along the first principal component (PC, proportion : 98.67%). The first PC component (PC1) was moved from negative value(-6.16) to positive value(9.00) with increasing fermentation time. The change patterns for pH and total acid during the fermentation period were similar to those of PC1 from the data obtained by electronic nose based on mass spectrometry.