• The Korean Journal of Food And Nutrition
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• v.37 no.2
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• pp.123-127
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• 2024

The fatty acid composition and free amino acid content of domestic soybean cultivars were analyzed to confirm the quality characteristics of protein and fat contained in soybeans. The saturated fatty acid content of soybeans included palmitic acid at 9.47~11.15%, followed by stearic acid and myristic acid. The total saturated fatty acid content in soybeans was 12.56~14.34%, with Taekwang having the lowest content, followed by Daewon, Seonyu, Cheonga, and Jinpung. The linoleic acid content, an unsaturated fatty acid, was 45.69~58.17%, with Taekwang showing the lowest composition and Jinpung showing the highest composition. Next was oleic acid at 14.69~33.86%. Jinpung had the highest linoleic acid composition, had the lowest and Taekwang which had the least linoleic acid, had the highest. The unsaturated fatty acid content was in the order of linolenic acid, eicosatrienoic acid, eicosadienoic acid, and eicosapentaenoic acid. The total free amino acid content was 217.28~456.66 mg%, with Daewon showing the highest free amino acid content, followed by Seonyu, Taekwang, Cheonga, and Jinpung. The free amino acid content varied depending on the cultivars, but in general, the free amino acids in the soybeans used in the experiment showed higher aspartic acid, glutamic acid, and proline contents than other amino acids.

• Natural Product Sciences
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• v.1 no.1
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• pp.5-9
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• 1995

The metabolites of marine mollusk Mytilus edulis were isolated and characterized, revealing the presence of the rare free fatty acids and proteinogenic amino acids together with a non-proteinogenic free amino acid, taurine. The free fatty acids in this organism were particularly interesting for the presence of both unusual n-6 acid [20:4 (n-6)] and triple bond containing acid (2,5-octadecadiynoic acid). In addition to the proteinogenic amino acids commonly found in proteins, non-proteinogenic free amino acid taurine was isolated and the structure was determined by its physicochemical properties. Recently taurine has been given much interest in the molecular level because of diverse biological activities and the medicinal properties. Furthermore, the result of the analyses of analyses of free amino acids showed that glycine, glutamic acid, serine and alanine, which were considered to be related to the taste of this organism, are predominantly present.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.103-109
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• 1994

Changes in taste components of Backilju, an traditional alcoholic beverage of Korea, were investigated. Ethanol(17%) was the most abundant, and then isoamylalcohol(23mg%) and methanol(8mg%) were also detected in a small amount in Backilju. Major non-volatile organic acids were lactic and malic acid, followed by citric, fumaric and succinic acid. Arginine, phenylalanine and glutamic acid were major free amino acids and essential amino acid content was 230∼560 mg%, which was 45∼48% of total free amino acids. The major fatty acid of total lipid was palmitic acid(37∼43%). It has been found that the Backilju contained more free amino acids and alcohols than other Korean Yokjus.

• Journal of the Korean Home Economics Association
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• v.23 no.1
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• pp.25-31
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• 1985

This study designed not only to elucidate free amino acid, fatty acid composition and mineral content in dried alaska pollack but also to examine calcium, magnesium, poassium and sodium contents in its cooking broth according to each boiling time such as 2.5, 5, 10, 20, and 30 minutes. RESULTS : 1. Glutamic acid in dried alaska pollack was the most abundant free amino acid and was followed in order of aspartic acid, lysin, leucine and histidine. They composed of 50.95% of the total amino acid contents. 2. In dried alaska pollack the most abundant fatty acid was palmitic acid. Essential fatty acid content was 26.57% of the total fatty acid. 3. The calcium, magnesium, potassium and sodium contents in dried alaska pollack showed 10.721 mg%, 9.235mg%, 4072.5mg% and 2299.8% respectively. The amount of magnesium and potassium in cooking broth arrived at the highest level when 20 minute boiling was undertaken and the quantities of magnesium and sodium were the highest when 30 minute boiling was made.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.777-781
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• 2001

The effects of gamma-irradiation on the nutritional components of some Korean soybean-based fermentation foods were studied. Doenjang (soybean paste), kochujang (red pepper paste) and chungkukjang were prepared, irradiated at 0, 5, 10 and 20 kGy, and their compositions of free amino acid, free fatty acid and organic acid were determined. Compositions of free amino acid and free fatty acid in gamma irradiated sample were stable compared to non-irradiated control. Content of citric acid and succinic acid increased, while that of malic acid decreased in the gamma irradiated chungkookjang, but there were no significant changes in organic acid composition in organic and kochujang.

• Journal of Nutrition and Health
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• v.20 no.6
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• pp.456-462
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• 1987

Chemical composition, free amino acid and fatty acid composition of wild and cultured cockle clam were studied. 1. The content of crude protein was higher in Anadara suberenata thanthat ini Anadara granosa. The contents of crude protein and ash increased after boiling. 2 Free amino acid composition of Anadara granosa was similar to that of Anadara suberenata. Both glutamic acid and aspartic acid among free amino acid were the most abundant in cockle clam. Next, leucine, arginine and lysine were abundant in order. They all composed of approximately 50%^ of total amino acid content. Whereas the contents of cystine and methionine were poor. 3. In cockle clam the major fatty acids consisted of C16 :0, C18: 0, C18 ;1 and C18:3 in order. The level of C16 :0 was the highest in lipids. The levels of C18 : 0 and C14 :0 were higher in Anadara granosa than those in Anadara suberenata, while the levels of C16 :0, C18 :3 and C16 : 1 were higher in Amadara suberenata than those in Anadara granosa.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.5
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• pp.586-591
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• 1993

The compositions of amino acid in the protein and fatty acid in the lipid of Lespedeza x chiisanensis T. LEE were analyzed by HPLC and GC, respectively. The contents of crude oil and protein from the extracts were 11.13% and 5.18%, respectively. The amount of free anino acids in the protein was 443.14mg/100g, and 94.84mg/100g of essential amino acid were contained in the free amino acid. The amount of total amino acids in the protein was 3159.85mg/100g, and 1068.18mg/100g of essential amino acid were contained in the total amino acid. The compositions of fatty acid in the lipid were $C_{18\;:\;2}=45.05%,\;C_{18\;:\;3}=18.71%,\;C_{19}=14.70%,C_{18\;:\;1}=6.81%,\;C_{16}=4.35%,\;C_{16\;:\;1}=1.59%$ in order, respectively. 72.44% of unsaturated fatty acids were contained in the lipid.

• Korean journal of food and cookery science
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• v.14 no.3
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• pp.255-260
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• 1998

The changes in fatty acids and free amino acids of raw and salted-dried flatheads were determined during steaming, boiling and baking process. 1. Raw flathead was composed of 74.9% of moisture, 1.9% of ash, 0.9% of crude lipid, and 21.6% of crude protein. 2. The main fatty acids of raw and salted-dried flathead were palmitic acid (21.5%) and lignoceric acid (52.4%) which covered 73.9% of total fatty acid. The fatty acid contents of raw and salted-dried flathead were higher in the steaming than in the boiling and baking. 3. The main free amino acids of .aw and salted-dried flathead were aspartic acid (12.2%), glutamic acid(14.8%), leuicine (8.4%), Iysine (9.8%) and arginine (6.8%), which covered 52% of total free amino acids. There were significant differences (p<0.05) in the contents of free amino acids between raw and salted-dried flatheads as well as among steaming, boiling and baking processes.

• Food Science and Biotechnology
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• v.18 no.3
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• pp.799-802
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• 2009

The effect of germination on hydration and germination properties, and on the changes of fatty acids and amino acids profiles of a brown rice 'Keunnun' (KN) with a large embryo was compared to 'Ilpumbyeo' (IP) with a normal embryo. A rapid germination up to 24 hr was observed in both brown rice cultivars, afterward decreased with germination time. At 60 hr, the KN ($86.0{\pm}4.24%$) showed slightly lower germination capability than the IP ($97.0{\pm}1.41%$). Lower water uptake during germination was also found in the KN ($1.22{\pm}0.02\;g$) compared to the IP ($1.59{\pm}0.05\;g$). Major fatty acids were palmitic acid, oleic acid, and linoleic acid accounting for more than 95% of total fatty acids. The most abundant amino acid in both types was oleic acid, which was decreased during germination, whereas palmitic and linoleic acids were increased. Eight amino acids were detected, and a remarkable increase in ${\gamma}-amino$ butyric acid (GABA) during germination was observed. The KN was characterized with higher tasty amino acids of aspartic acid, glutamic acid, glycine, and alanine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1182-1187
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• 2007

Changes in composition of fatty acids and free amino acids in three differently dried Alaska pollack (sun dried, naturally cyclic freeze-thaw dried, and 1-year-aged cyclic freeze-thaw dried Alaska pollack (Hwangtae)) were investigated to correlate them with browning reactions in drying and aging Alaska pollack. Major fatty acids of the sun dried Alaska pollack were palmitic acid, oleic acid, and eicosapentaenoic acid (EPA), and those in the Hwangtae were palmitic acid, oleic acid, and gondoic acid. Hwangtae showed the lowest amount of polyunsaturated fatty acids among the three types of dried Alaska pollack. Free amino acids content of sun dried Alaska pollack was higher than that of the cyclic freeze-thaw dried Alaska pollack and Hwangtae. Lesser amount of histidine in Hwangtae (0.02%) than that in the cyclic freeze-thaw dried Alaska pollack (0.087%) may indicate the degradation of histidine due to the browning reaction in aging the cyclic freeze-thaw dried Alaska pollack. Significant changes in compositions of fatty acids and free amino acids among the dried products revealed the browning reaction resulted from carbonyl compounds produced by decomposition of lipid hydroperoxides and free amino acids. Aging the cyclic freeze-thaw dried Alaska pollack for a year contributed to the development of browning.