• 한국식품영양학회지
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• 제12권4호
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• pp.380-386
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• 1999

Fermented sausages inoculated with starter cultures which were combined Lactobacillus curvatus and Staphylococcus carnosus(LCSC), Lactobacillus plantarum and Staphylococcus carnosus(LPSC) were manufac-tured. changes in chemical composition salinity weight loss fatty acids inosine monophosphate(IMP) and hypoxanthine (Hx) and fee amino acids during ripening of fermented sausages were investigated. Due to drying the water content was decreased while the protein and fat contents salinity and weight low were increased during ripening. No significant differences between LCSC and LPSC were found for chemical composition salinity and weight loss. During ripening unsaturated fatty acid contents was dec-reased while saturated fatty acid contents was increased. At the end of the ripening the levels of mon-oenes were slightly higher in the LPSC than in the LCSC. In both treatments IMP contents were dec-reased but no changes were observed in Hx contents during ripening. Due to ripening the increase in total and individual free amino acids were observed and contents of glutamic acid alanine leucine and lysine were greatly increased.

• 한국식품영양과학회지
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• 제29권5호
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• pp.777-782
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• 2000

To investigate the effects of growth and body composition of spotted sea bass (Lateolabrix sp.) by the supplemented dimethyl-$\beta$-propiothetin(DMPT). fish was fed the diets each containing 3 mM, 5 mM, 7 mM and 10 mM for eight weeks. The weight gain, feed efficiency and feed intake were significantly increased with dietary DMPT level. Condition factor was reduced by dietary DMPT supplementation. Crude protein content of fish after eight weeks increased with dietary DMPT level, whereas crude lipid content deceased with dietary DMPT level. Amino acid content was higher in DMPT-added group than control group. Amino acid composition was not influenced by dietary DMPT supplementation. Fatty acid content deceased with dietary DMPT level.

• 한국식품조리과학회지
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• 제14권3호
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• pp.250-254
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• 1998

A variation of free sugar and amino acid contents of pears during the ripening period was determined by HPLC and amino acid analyzer. The research results are as follws: Fructose, glucose and sucrose were present in the pears. The contents of fructose was the highest, followed by glucose and sucrose in order. The contents of total sugar in Shingo and Youngsan was similar, but the contents of frucose in Shingo was lower and the contents of sucrose was higher than that of Youngsan (p＜.001). During the ripening period, the contents of fructose and glucose gradually increased during the harvesting season and then somewhat decreased. The contents of sucrose increased continually, while the contents of total free sugar reached the maximum during the harvesting season, it was 10.41%, 10.29% in Shingo and Youngsan and then decreased gradually. The contents of total free amino acid in Shingo was higher than that of Youngsan. A variation ratio and the composition of amino acid in Shingo and Youngsan during the ripening period didn＇t make a significant difference. The major free amino acid of the pears was in the order of aspartic acid, serine, threonine, histidine, glutamic acid, valine, arginine, and alanine. During the ripening period, aspartic acid, threonin, serine, methionine, isoleucine, leucine, histidine, and Iysine increased gradually. Glutamic acid, alanine, valine, arginine didn＇t show much change. The contents of total free amino acid increased during the ripening period.

• 한국작물학회지
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• 제35권5호
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• pp.440-448
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• 1990

참깨 품질 개량 육종을 위한 기초조사로써 작물시험장에서 수집 보존하고 있는 참깨 유전자원 품종중 임의로 114품종을 선정하여 생육특성 및 단백질 함량을 조사하였으며 유래별로 12품종에 대한 아미노산을 분석한 결과를 요약하면 다음과 같다. 1. 품종별로 20.6%-30.2%의 변이를 보였으며 평균함량은 24.72%였다. 미국 도입종인 PI158066이 30.2%의 최고치를 보여 고단백질 품종육성을 위한 귀중한 유전자원으로 평가되었다. 2. 품종의 유래별로는 한국재래종이 25.8%로 높았으며 일본 도입종과는 무려 2%의 단백질 함량 차이가 있었다. 3. 초장, 엽색, 화색, 착과습성 및 실방수에 따른 단백질 함량과는 직접 관련이 없는 것으로 보이나 종파조직이 매끄러운(smooth) 품종들의 함량이 0.8% 정도 높았고 종파색별로는 검은색 > 갈색 > 회색 > 백색순으로 높았다. 4. 참깨 단백질의 아미노산 조성은 FAO 권장량보다 높아서 그 우수성을 알 수 있었다. 총 마이노산 함량은 도입종인 PI 258372가 25.03%로 가장 높았으며 재래종인 부안종과 삼척종도 높은 편이었다. 5. 필수아미노산 비율은 FAO 권장치 32.3%보다 훨씬 높은 평균 42-58.2% 수준이었으며 다른 작물보다도 높은 편이었다. 6. 재래종인 삼척종은 필수아미노산 비율이 58.2%로 가장 높고 Tyrocin 및 Lysine 함량이 공시품종중 가장 높아 품질 개량 육종의 유망한 자원으로 평가되었다. 7. 육성종중 한섬깨는 Histidine, Valine 및 Lysine 등 필수아미노산 함량이 높아 양질 다수성 품종 육성에의 이용이 기대되었다. 8. 품종의 유래별로도 차이를 보여 한국재래종 > 도입종 > 육성종 순으로 아미노산의 함량이 많았으며 특히 재래종은 필수아미노산도 가장 높아 단연 품질의 우수성이 인정되었으며 향후 이들 자원을 이용한 고품질 품종육성의 가능성을 알 수 있었다.

• 한국약용작물학회지
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• 제23권6호
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• pp.454-459
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• 2015

Background : The major compounds of Angelica species are decursin, decursinol angelate, nodakenin, umbelliferone and ${\beta}$-sitosterol, which act anti-inflammatories, reduce pains, protect the liver and enhance the immune system. This study investigated the chemical compositions, minerals, metals, sugars and overall amino acid composition in Angelica gigas Nakai. Methods and Results : Powder of Angelica roots smaller than 30 mesh were used. Physico-chemical analysis revealed the presence of carbohydrates (62.0%), crude proteins (13.9%), moisture (11.4%), crude fats (7.3%) and ash (5.4%). Results showed that potassium was present in the highest amount (1,859 ppm), followed by magnesium (214.5 ppm), calcium (147.3 ppm) and sodium (6.0 ppm). Free sugar profiles showed the presence of sucrose (29.3 g/100 g). The total amino acids concentrations was 9,752 mg/100 g, the most common and dominant amino acids were arginine (2,181 mg/100 g), glutamic acid (1,212 mg/100 g) and aspartic acid (834 mg/100 g). The total free amino acids contents was 1,476 mg/100 g, in which the most common amino acid were arginine (932 mg/100 g), glutamic acid (127 mg/100 g), and ${\gamma}$-aminobutyric acid (80.4 mg/100 g). The fatty acid composition of A. gigas showed a higher concentration of unsaturated fatty acids such as linoleic acid (443.9 mg/100 g) and palmitic acid (181.3 mg/100 g) according to gas chromatography. Conclusions : These results showed that Angelica roots can be used in various fields of foods and medicines, and in the preparation of cosmetics.

• 한국해양생명과학회지
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• 제7권2호
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• pp.139-144
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• 2022

본 연구는 붉바리 어미의 사육환경에 따른 난질의 변화를 난의 생화학적 분석을 통하여 난질에 영향을 미칠 수 있는 요소를 구명하기 위하여 수행하였다. 그 결과 육상수조에서 사육하는 것보다 해상가두리에서 사육할 때 부상률, 수정률, 난 발생 생존율 및 부화율이 우수하였다. 그리고 해상가두리에서 생산한 수정란의 유리아미노산의 함량이 높았다. 즉, 해상가두리에서 사육관리할 때 난질이 우수한 수정란을 생산할 수 있고, 난질이 우수할수록 유리아미노산의 함량이 높았다.

• Journal of Animal Science and Technology
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• 제47권1호
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• pp.91-98
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• 2005

Results of meat quality, physicochemical characteristics, fatty acid and amino acid composition of the Korean Native Black Pig(70 and 90 kg of slaughter weight; KNBP) versus Landrace(110kg of slaughter) are as below. Compared with Landrace, the KNBP exhibited a greater lean meat yield, with no difference in backfat thickness between Landrace and KNBP. There were no difference in chemical composition between Landrace and KNBP, but pH, and cooking loss in the KNBP were superior value than those of the Landrace. These results, KNBP were affected in sensory property and cooking yield. Amino acid content of KNBP and Landrace were significant differences between Landrace and KNBP. Except for the methionine, essential amino acid contents of KNBP had significantly higher than those of Landrace. In the change of fatty acid composition, the Landrace had significantly higher percentages of palmitic(l6: 0), stearic(18: 0) and linolenic(18: 3) acids than that of KNBP, but linoleic acid(l8: 2) was decreased.

• Preventive Nutrition and Food Science
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• 제3권4호
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• pp.368-373
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• 1998

Plasma amino acid concentration and Urinary exretion of free amino acids were measured in health female vegetarians(n=20, 19.9 $\pm$0.43 years old ) and age-mateched imnivores(n=20, 21.9$\pm$0.38years old) in Korean. differences infasting plasma amino acid concentrations and plasma aminogram pattern were not spectacular between the vegetarian and omnivore controls. Compared to the omnivores, vegetarians showed significantly lower plasma levels of methionine , phenylalanine, $\alpha$-aminobutyrate, citrulline, phosposerine and tarurine, and significantly higher plasma concentrations of arginine, $\alpha$-aminobutyrate, cirtrulline, phosphosierine and taurine, and significantly higher plasma concentrations of arginine, $\alpha$-aminoadipate, asparagine, aspartate, glutamate and ornithine. Although these differences were statistically significant, they were all within the normal range (21~70% differences )for human adults. Most of the urinary amino acids (nmol/mg creatinine or $\mu$mol/24 hr urine) were excreted to significantly lesser degree in vegetarians than was the case in omnivore controls. For almost every individual free amino acid, plasma concentration did not significantly correlate with urinary excretion level. These results indicate that vegetarians excreted less amino acids in their urine than did dominivores, most probably in an effort to maintain amino acid homeostasis to an altered dietary protein intake level and/or amino acid composition of their diets.

• Animal cells and systems
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• 제13권3호
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• pp.345-350
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• 2009

We have isolated and characterized a new insect chicken type (c-type) lysozyme gene from the common cutworm, Spodoptera litura. The full-length cDNA of Spodoptera lysozyme is cloned by rapid amplification of cDNA ends PCR (RACE-PCR). The isolated cDNA consists of 1039 bp including the coding region for a 142-amino acid residue polypeptide, which included a signal peptide of 21-amino acid residue and a mature protein of 121-amino acid residue. The predicted molecular weight of mature lysozyme and its theoretical isoelectric point from amino acid composition is 13964.8 Da and 9.05, respectively. The deduced amino acid sequence of Spodoptera lysozyme gene shows the highest similarity (96.7%) to Spodoptera exigua lysozyme among other lepidopteran species. Amino acid sequence comparison with other the c-type lysozymes, Spodoptera lysozyme has the completely conserved $Glu^{32}$ and $Asp^{50}$ of the active site and eight Cys residues are completely conserved in the same position as that of other lepidopteran lysozymes.

• 한국식품저장유통학회지
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• 제6권2호
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• pp.194-199
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• 1999

한국품종 및 중국품종 참깨를 한국 조치원 및 중국 길림성에서 각각 재배, 수확한 참깨 및 이를 볶아 제조한 참기름을 시료로 하여 화학성분을 분석 비교하였다. 참기름의 수율은 한국품종 한국산이 47.8%, 중국품종 중국산이 48.1%, 재배지 교환시는 한국품종 중국산이 48.6%, 중국품종 한국산이 49.3%로 나타났다. 참기름의 색도는 한국품종 한국산이 L값이 다소 낮아 참기름 고유의 암갈색을 띠었다. 참기름의 지방질 조성은 한국품종 한국산은 중성, 당, 인지질의 조성비가 93.1%, 6.6%, 0.2%였고, 중국품종 중국산은 94.7%, 4.6%, 0.8%로 조성면에서 큰 차이는 없었으며, 재배지를 교환시도 비슷한 경향을 보였다. 참기름의 지방산 조성은 모두 7개의 지방산을 확인하였으며, 불포화 지방산인 oleic acid 및 linoleic acid가 한국품종 한국산이 84.6%, 중국품종 중국산이 84.8%로 대부분을 차지하였고, 그 조성면에서는 oleic acid 및 linoleic acid가 한국품종 한국산은 47.1%, 37.5%인데 비해 중국품종 중국산은 40.5%, 44.3%로 다소 차이를 보였다. 참깨의 아미노산 함량은 생시료의 경우 한국품종 한국산이 713mg%로서 중국품종 중국산 238mg%보다 월등히 높았으며, 필수 아미노산 함량 또한 한국품종 한국산이 309mg%로서 중국품종 중국산 99mg%에 비해 월등히 높게 나타났다. 한편 재배지를 교환시 아미노산 함량은 한국품종 중국산은 한국 재배시보다 44% 정도 감소하였고 중국품종 한국산은 중국재배시 보다 63% 정도 증가하였으며, 시료를 볶음처리했을 경우 아미노산 함량은 한국산 및 중국산 모두 현저한 감소를 보였다.