• 한국식품과학회지
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• 제15권4호
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• pp.385-391
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• 1983

Bacillus natto 및 Bacillus subtilis 균(菌)을 이용(利用)한 청국장메주 발효과정중(醱酵過程中)의 아미노산(酸) 함량(含量)과 질소성분(窒素成分)의 변화(變化)는 다음과 같았다. (1) 발효과정(醱酵過程)중에 pH는 시험구(試驗區) 모두 증가(增加)되어 발효초기(醱酵初期)에 6.37에서 72시간(時間) 후(後)에는 8.2로 나타났으며 조단백질(粗蛋白質) 함량(含量)은 16.82%에서 18%로서 불규칙적(不規則的)인 증감현상을 보였고 총당(總糖)은 시험구(試驗區) 모두 감소한 반면에 Reducing sugar는 발효(醱酵) 24시간(時問)에 최대치(最大値)를 나타내다가 다소(多小)감소 하였으며 protease활성(活性)은 발효시간(醱酵時間)이 경과함에 따라 증가(增加)하여 $48{\sim}60$시간(時間)에서 최대활성(最大活性)을 보였으며 Bac. subtilis보다 Bac. natto구(區)가 높은 활성(活性)을 보였다. (2) Amino nitrogen과 수용성질소도 서서히 증가(增價)하였으며 Bac. natto구(區)가 더 높았다. 단백분해율(蛋白分解率)에 있어 Bac. natto시험구(試驗區)가 Bac. subtilis 보다 발효(醱酵) 72시간(時間)후에 4.4%가 더높은 것으로 나타났다. (3) 유리(遊離)아미노산(酸) 함량(含量)에 있어 두 시험구(試驗區) 모두 glutamic acid가 가장 높았고 그 다음이 leucine, phenylala nine, histidine, alanine, arginine순(順) 이었으며 Bac. natto구(區)가 Bac. subtilis구(區)에 비(比)하여 다소(多小) 높았다. 이상의 결과(結果)로 보아 청국장 제조(製造) 균주(菌株)로서 Bac. subtilis보다 Bac. natto가 더욱 우수 하였다.

• 한국식품과학회지
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• 제50권6호
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• pp.601-607
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• 2018

전어를 살만 첨가한 섞박지 김치와 전어의 살과 뼈를 함께 첨가한 수산물 첨가 김치와 일반 섞박지 김치를 $54^{\circ}C$에서 8주간 저장하면서 김치의 이화학적 특성 및 기호도 검사를 연구하였다. 수산물 첨가 김치의 pH와 산도는 일반 섞박지 김치와 같이 정상 발효 패턴을 나타내었다. 저장기간 중 수산물 첨가 김치의 pH는 일반 섞박지 김치에 비해 높았고 이에 반해 산도는 수산물 첨가 김치가 일반 섞박지 김치보다 높았다. 전어를 뼈 채 첨가한 섞박지 김치의 젖산세균 최대 균 수가 일반 섞박지 김치에 비해 높았으며, 전어를 뼈 채 첨가한 김치의 환원당 함량이 높았기 때문이다. 적숙기(pH $4.3{\pm}0.1$, 산도 $0.7{\pm}0.1%$)에 도달하는 시기는 전어 김치는 1주와 2주차 사이에 일반 섞박지 김치가 저장 3주차로 나타났다. 아미노태 질소의 함량은 전어를 뼈 채 포함한 김치가 가장 높게 나타났으며 일반김치가 가장 낮게 나타났다. 김치의 기호도 검사를 통해 적숙기에서 전어의 살만 첨가한 김치의 기호도가 상승하였으며 과숙기에는 전어의 살만 그리고 전어를 뼈 채 포함한 김치의 기호도가 상승하여 발효가 진행될수록 수산물 고유의 감칠맛이 김치의 맛을 더욱 증진시키는 것으로 나타났다.

• 한국조리학회지
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• 제8권3호
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• pp.279-294
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• 2002

The anchovy, Engraulis japonica, were prepared with two different salt concentration of 20%, 10% which was added 2, 5, 5 and 10 % of grind garlic(LSA 1, 2, 3, 4) and garlic juice(LSB 1, 2, 3, 4), respectively. The experimental samples were taken at 30, 60, 90 and 110 days fermentation, which were analyzed VBN(volatile basic nitrogen), amino acids, nucleotides and their related compounds and amino acids. VBN increased rapidly until 110 days fermentation, its contents in samples containing of 10% salt(CB) were increased about 2.4 times as compared with those of 30 days fermentation. And then its contents of 110 days fermented samples increased at average 2.3 times more than 30 days fermented samples containing grind garlic of 2, 5, 8% and garlic juice of 2%. Nucleotide and their related compounds were detected AMP, UMP, IMP, inosine and hypoxanthine. Hypoxanthine was dominants in all samples and increased steadily during fermentation of anchovy. The contents of composition amino acids decreased gradually during it's fermentation, but those content decreased 33% in CO group, 42% in the CB group and 38%(average) in the other garlic added low salt groups.

• 생약학회지
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• 제27권1호
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• pp.6-14
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• 1996

To differentiate the quality of Korean ginseng from those of other habitats, the quantitative analysis of free amino acids(FAA) and total amino acids(TAA) in addition to ginsenoside Rb1 and Rg1 was carried out using amino acid analyzer and HPLC, respectively. FAA pattern in Korean ginseng was much different from that of Panax notoginseng. The difference in total content of FAA was also found that Korean ginseng contained 26.3-39.8mg/g while Panax notoginseng contained 6.5mg/g. This FAA content had a tendency to increase with the age of radix. The contents of FAA and TAA in Korean ginseng(6 years old) from Kumsan were shown to be the highest than other ginseng origins tested. The content in the 6 years Panax ginseng from China was about same with that of 4 years Korean ginseng of Kumsan. However, regarding to gisenoside Rbl and Rg1, which have been accepted as the characteristic components of Panax ginseng-Panax notoginseng showed considerably higher content than those of any other ginseng origin.

• 한국식생활문화학회지
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• 제31권6호
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• pp.643-651
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• 2016

This study was investigated the difference in the quality characteristics of the fermented soybean roasted with different conditions for making chungyukjang. Roasted condition of soybean was decided by pre-test, which was on $140^{\circ}C$ for 21 min, $180^{\circ}C$ 9.5 min, and $220^{\circ}C$ 6 min. Fermented soybean with different roasted condition and conventionally made cheonggukjang were measured for proximate composition, color, pH, amino nitrogen, ammonia nitrogen, free sugar and amino acids. The lightness and yellowness of soybean fermented by conventional method was higher than those of the fermented soybean with roasted soybean. The contents of free sugar of fermented soybean roasted on $220^{\circ}C$ for 6 min (FS220) was the highest among the group and followed by fermented soybean roasted on $180^{\circ}C$ for 9.5 min (FS180), $140^{\circ}C$ 21 min (FS140) and conventional cheonggukjang (FS0). The contents of total free amino acid was highest on fermented soybean roasted on $140^{\circ}C$ for 21 min (FS140) and followed by fermented soybean roasted on $180^{\circ}C$ for 9.5 min (FS180), $220^{\circ}C$ 6 min (FS220) and conventional cheonggukjang (FS0).

• 한국수산과학회지
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• 제55권4호
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• pp.417-424
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• 2022

To develop a value-added anchovy Engraulis japonicus sauce, the processing conditions and quality characteristics of a rapidly fermented and high-purity anchovy sauce (RRAS) were examined by adding 5-10% (w/w) radish Raphanus sativus L. RRAS exhibited higher yield, total nitrogen content, and amino nitrogen and calcium contents as well as lower salinity than those of conventional anchovy sauce (control). The salinity, yield, and total amino acid contents of RRAS and control were 17.2-17.7% and 19.6%, 81.2-88.7% and 61.0%, and 13,117.8-14,174.9 mg/100 g and 10,041.1 mg/100 g, respectively. The major amino acids recorded were aspartic acid, glutamic acid, alanine, valine, isoleucine, leucine, phenylalanine, ornithine, lysine, and histidine. The histamine contents of RRAS and control were 8.3-8.6 mg/100 g and 19.2 mg/100 g, respectively, while the protease activity levels were 0.901-0.958 unit/mg and 0.695 unit/mg, respectively. Overall, this study establishes that RRAS can not only significantly shorten the salt fermentation period, but can also serve as an anchovy sauce with superior nutritional quality and higher levels of amino acid and calcium.

• Journal of Nutrition and Health
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• 제6권3호
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• pp.9-15
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• 1973

Some effect on the protein metabolism in growing albino rats by feeding on the rice mixed with wheat or barley have been studied. The species of wheat and barley used in this experiment were either 80% polished or nonpolished wheat, barley and naked barley. The growing rats to be examined were fed on 30% wheat or barley mixed with rice diets for 8 weeks. The total nitrogen, creatinine, amino acid nitrogen and urea-nitrogen contents in the liver and the creatinine and urea-nitrogen contents in the urine have been measured. The results obtained are summarized as follows: 1. The total nitrogen contents in the liver and the serum were no remarkable difference by feeding on each mixed diet, compared with the rice diet group. 2. The creatinine contents in the liver of the unpolished wheat and barley mixed diet groups were the similar to that of the rice diet group, but these were higher by feeding on the polished wheat and barley mixed with rice diets. 3. The amino acid nitrogen contents in the liver of the polished naked barley mixed with rice diet groups were the similar to that of the rice diet group, but these were higher by feeding on the other mixed diets than the rice diet. 4. The urea-nitrogen contents in the serum of the polished wheat and naked barley mixed with rice diet groups were higher than that of the rice diet group, but these were significantly lower by feeding on the polished barley mixed with rice diets than the others. 5. The creatinine and the urea-nitrogen contents in the urine of the original wheat and barley mixed with rice diet groups were higher than that of the polished wheat and barley mixed with rice diet groups. In the view of the above results, it could be seen that the protein metabolism was remarkable change according to polish of the wheat and barley.

• Journal of Photoscience
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• 제7권1호
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• pp.5-8
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• 2000

Irradiation of 2'-bromobenzanilide in acetonitrile containing sodium hydroxide under nitrogen leads to the formation of the intramolecular photosubstituted product, 2-phenylbenzoxazole (45 %) along the minor photoreduced and photo-Fries type product. The photoreaction of 2'chlorobenzanilide under the same condition as above gives the photo-Fries type reaction product, 2-amino-3-chlorobenzophenone (22%) with minor product, 2-phenylbenzoxazole. The photoreaction of 2'-chlorobenzanilide in acetonitrile produces a photocyclized product, phenanthridone (19%) along with minor products, 2-phenylbenzoxazole, benzanilide, 2-amino-3-chlorobenzophenone, and 4-amino-3-chlorobenzophenone, while that of 2'-bromobenzanilide produces photosubstituted product, 2- phenylbenzoxazole.

• 한국토양비료학회지
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• 제30권2호
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• pp.122-128
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• 1997

질소 및 유황시용이 수도의 생육, 수량 및 수량구성요소와 함유황아미노산 함량에 미치는 영향을 검토하고자 섬진벼와 삼강벼를 공시품종으로하여 요소구, 요소+광물유황구, 요소+광물유황 2배량구, 요소 2배량+광물유황 2배량구, 유안구, 유안+광물유황구, 유안 2배량구로 처리하고 pot 시험을 수행한 바 그 결과를 요약하면 다음과 같다. 1. 이앙후 50일의 초장 및 분얼수는 양 품종 모두 처리간에 유의차가 있었으며, 질소 및 유황시용량 증가에 따라 분얼수가 증가하는 경향이었다. 2. 섬진벼에서는 수량과 주당수수 및 천립중에서 처리간에 유의차가 있었으며, 삼강벼에서는 수량과 주당수수에서 처리간에 유의차가 있었다. 섬진벼와 삼강벼 모두 질소 및 유황의 처리량 증가에 따라 수량이 증가하는 경향이었다. 3. 섬진벼 및 삼강벼 모두 수량구성요소중 주당수수만이 수량과 유의한 정의 상관이 있었다. 4. 질소 및 유황의 시용량이 증가할수록 수확기의 짚 및 현미중 질소와 유황 함량은 증가되었고. N/S비는 반대로 낮아졌다. 5. 수량과 수확기의 짚 및 현미중의 질소와 유황 함량간에는 각각 고도로 유의한 정의 상관을 보였고, N/S비와는 부의 상관을 보였다. 6. 수확기 짚 및 현미중의 질소 함량과 유황 함량간에는 고도로 유의한 정의 상관을 보였다. 7. 질소 및 유황의 시용량 증가에 따라 조단백질 함량이 증가되었고, 현미중 함유황아미노산은 짚중 유황 함량과 고도로 유의한 정의 상관을 보였으며, 짚중 질소와는 정의 상관을 보였다. 8. 질소 및 유황의 시용량이 증가할수록 수량 조단백질 함량 및 함유황아미노산(cystine, methionine) 함량이 증가하는 경향을 보였다.

• Asian-Australasian Journal of Animal Sciences
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• 제16권12호
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• pp.1777-1781
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• 2003

The lysine requirements of juvenile yellowtail flounder (Pleuronectes ferrugineus) having 19.5 g initial body weight were estimated by feeding six practical-type diets containing graded levels of lysine (1.21 to 2.69% of dry diet). Dietary amino acid profile simulated that of whole body of yellowtail flounder. Most of amino acids in the diets were provided by corn gluten meal, herring meal and gelatin. Protein efficiency ratio (PER) improved significantly until lysine level increased up to 2.1% (4.3% of protein). Same trend was observed in feed:gain ratio (FGR) which maintained constant in fish groups fed diets containing lysine above 2.1%. The highest nitrogen gain (0.34 g/fish) in whole body was found in fish fed 2.1% lysine, though the value was not different from those of fish fed above the level of lysine. Fish fed 2.1% lysine also showed the best nitrogen retention efficiency of 24.6%. The broken-line analysis of protein efficiency ratio and body nitrogen gain against dietary lysine level yielded an estimated lysine requirement of 2.2% (4.5% of protein) and 2.3% (4.7% of protein), respectively.