• Food Science and Preservation
• /
• v.24 no.1
• /
• pp.27-35
• /
• 2017

Microbiological, physicochemical, and organoleptic properties of fresh-cut vegetables (FVs), carrots, green peppers, cherry tomatoes, and paprika after X-ray irradiation were evaluated to verify food quality suitable for the immune-depressed patients. Total concentrations of aerobic bacteria in non-irradiated samples, except for cherry tomatoes, were 1.63-3.34 log CFU/g. Irradiation dose exceed 0.4 kGy was used for carrots and green peppers whereas the sterilization dose of 0.2 kGy was used for both cherry tomatoes and paprika. A dose of 0.4 kGy was tentatively determined as the minimum allowable dose for sterilization of the FVs, based on $D_{10}$-values of X-ray irradiation (0.11-0.32 kGy) for Escherichia coli, Listeria monocytogenes, and Salmonella Typhimurium inoculated on the samples. With respect to the physiological properties, only hardness was significantly decreased as the absorbed dose increased; however, there were no significant differences in hardness of the sterilized samples using X-rays at 0.4 kGy compared with those of non-irradiated samples (p<0.05). Moreover, overall acceptance scores of the sterilized FVs were higher than 5.0 points on a 7-point scale, indicating a good organoleptic quality. In a survey on preference of hospitalized patients with cancer (n=50), the average scores for the sterilized FVs, except for carrots, were higher than 4.0 points. In conclusion, it is considered that the FVs, except for carrots, sterilized using X-rays at 0.4 kGy could be served to immune-depressed patients as hygienically safe foods with acceptable organoleptic properties.

• Korean Journal of Food Science and Technology
• /
• v.44 no.6
• /
• pp.763-771
• /
• 2012

In this study, total antioxidant properties of extracts from different parts of Lespedeza bicolor were determined using techniques of measuring 1,1-diphenyl-2-picryl hydrazyl/2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)-radical scavenging activity and total phenolic contents. The total antioxidant activities of leaf, stem and root extracts from various solvents (water, 50, 70, 100% ethanol, and hot-water) indicated that 50 and 70% ethanol extracts have high radical scavenging activities and phenolic contents. A systematic approach was used to determine the total antioxidant activity of different solvent fractions of the Lespedeza bicolor extracts, partitioning with chloroform, ethyl acetate, n-butanol, and water, and the ethyl acetate fraction was found to have the strongest antioxidant activity. Antioxidant assay-guided isolation was carried out to isolate potential antioxidant compounds. The ethyl acetate fraction of the leaf extract was subjected to silica gel, LH-20 and RP-18 column chromatography successively, and afforded compound 1, which was identified as eriodictyol by NMR and MS analysis, after which its antioxidant activity was determined.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.5
• /
• pp.774-783
• /
• 2013

This study investigated the quality characteristics of boiled pork with different amounts (0.5, 1, 1.5, or 2%) of green tea, oolong tea and black tea extracts. Characteristics measured included approximate composition, water holding capacity (WHC), hardness, pH, Hunter's color value, total aerobic bacterial counts, volatile basic nitrogen (VBN), 2-thiobarbituric acid reactive substances (TBARS), and sensory qualities. Green tea approximately contained 3.4%, 31.8%, 5.5%, and 57.7% of moisture, crude protein, crude ash, and carbohydrate, respectively. There were no significant differences with the type of tea. However, the crude fat content of green tea, oolong tea, and black tea were 1.6%, 1.0%, and 0.9%, respectively. Green tea had the highest content of crude fat (p<0.05). Boiled pork approximately contained 55.1%, 38.6%, 5.2% and 0.9% moisture, crude protein, crude fat and crude ash, respectively. The WHC of boiled pork, with tea extract added, significantly increased and there were no significant differences according to the type of tea. The hardness of boiled pork significantly increased as the amount of tea extract added increased (p<0.05). The pH of the boiled pork was not significantly different after storage for one day, but significantly decreased in control groups and boiled pork with 0.5% of any tea extract added during storage. However, in boiled pork with 1%, 1.5%, or 2% of any tea extract added, pH was not significantly different during storage. The Hunter's L and b values decreased in all boiled pork. The Hunter's a-values also decreased in boiled pork with green and black tea extract added, but increased in boiled pork with oolong tea extract added. In boiled pork with tea extract added, total aerobic bacterial counts significantly decreased as the amount of tea extract added increased during storage (p<0.05). The VBN values significantly increased during storage in all groups. TBARS values were significantly lower in boiled pork with green tea extract added, oolong tea added (at concentrations of 1%, 1.5%, or 2%), and black tea extract added compared to control groups on the first day. The sensory evaluation results showed that the color, flavor, and overall acceptance of boiled pork containing 1% of oolong or black tea extracts had the highest scores but there were no significant differences. However, taste scores were significantly different (p<0.05). These results indicate that boiled pork has improved quality characteristics with 1% of oolong or black tea extracts added.

• Korean Journal of Food Science and Technology
• /
• v.42 no.6
• /
• pp.727-732
• /
• 2010

The pH, acidity, color, amino acid, reducing sugar, total sugar, and alcohol contents of puffed millet powder supplemented with different concentrations of millet takju were investigated during 10 days of fermentation. The pH ranged from 4.06 to 4.58 at day 1 but decreased drastically to 3.55-3.64 at day 2. With the exception of day 1, a higher pH was observed with a higher concentration of puffed millet powder (p<0.05). Acidity tended to increase quickly over time, especially for the 0% sample after day 4 (p<0.05). The sudden increase of acidity at day 2 agreed with the pH decrease. A lower concentration of puffed millet powder resulted in a greater Hunter "L" value (p<0.05) and tended to show lower Hunter "a" and higher Hunter "b" values on the same day. Amino acids increased over time, and a higher concentration of puffed millet powder resulted in lower amino acid content on the same day after day 3 (p<0.05). After a rapid reduction in reducing sugar on day 2 (p<0.05), minimal differences were observed in the samples after day 4. The 75% puffed millet powder sample showed the highest reducing sugar content, except on days 8 and 9 (p<0.05). Total sugars decreased rapidly by day 3, and then either remained unchanged or decreased after day 4. Higher alcohol concentrations were observed with higher concentrations of puffed millet powder, except on day 1 (p<0.05).

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.57 no.1
• /
• pp.78-82
• /
• 2012

Soybean [$Glycine$ $max$ (L.) Merr.] protein is a high quality source for food and feed. But, antinutritional factors in the raw mature soybean are exist. Kunitz trypsin inhibitor (KTI) protein is a main antinutritional factor in soybean seed. Also, P34 protein, referred as $Gly$ $m$ Bd 30K, has been identified as a predominant immunodominant allergen. Genetic relationship between KTI protein and P34 protein could be useful in soybean breeding program for the genetic elimination or reduction of these factors. The objective of this study was to determine the independent inheritance or linkage between KTI protein and P34 protein in soybean seed. A total of 479 $F_2$ seeds were obtained from the cross of 07B1 and PI567476 parents. KTI protein and relative amount of P34 protein were analysed from $F_2$ seeds harvested from the F1 plants by using SDS-PAGE and Western blot analysis. The segregation ratios of 3 : 1 for KTI protein (353 KTI protein present : 126 KTI protein absent) and relative amount of P34 protein (363 normal amount of P34 protein : 116 low amount of P34 protein). The segregation ratio of 3 : 1 suggested that KTI protein and relative amount of P34 protein in mature soybean seed were controlled by a single major gene. The segregation ratios of 9 : 3 : 3 : 1 (266 KTI protein present, normal amount of P34 protein: 88 KTI protein present, low amount of P34 protein: 102 KTI protein absent, normal amount of P34 protein: 23 KTI protein absent, low amount of P34 protein) and Chi-square value (${\chi}^2$=3.31, P=0.346) were observed in $F_2$ seeds. This data showed that KTI protein was inherited independently with relative amount of P34 protein in soybean. These results will be helpful in breeding program for selecting the line with lacking KTI protein and reduced amount of P34 protein in soybean.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.55 no.2
• /
• pp.111-118
• /
• 2010

Stress due to excess water is one of the most limiting factor for soybeans to high yield under wet climates. This study aimed to identify the photosynthetic responses of soybeans to waterlogged growing condition with 5 soybean varieties by waterlogging for 10 days at V5 and R2 stage, respectively. Chlorophyll fluorescence decreased more rapidly at R2 stage waterlogging than at V5 stage waterlogging in all soybean tested varieties. The degree of recovery was much more in Pungsannamulkong and Muhankong( 95～97% of control) than in Jangyeobkong and Myungjunamulkong at 5 days after waterlogging. Photosynthetic rate, transpiration and stomatal conductance were also increased more rapidly in Pungsannamulkong and Muhankong than in Jangyeobkong and Myungjunamulkong after waterlogging irrespective of waterlogging stages. As the result of multiple regression analysis in order to identify the effects of stomatal conductance and transpiration to the photosynthetic rate, the R2 value of stomatal conductance in control and waterlogging treatment was 0.7293 and 0.7582, respectively. If the transpiration, another dependent variable, was added to the regression formula, there was not so big difference in the variation of photosynthetic rate. This result means that if just one factor of them(the stomatal conductance and transpiration) be measured in the case of waterlogged condition, the changes of photosynthetic rate can be estimated.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.32 no.6
• /
• pp.882-889
• /
• 2008

Three fabrics, 100% silk, nylon and cotton each, were dyed with a lichen dye solution prepared by a fermentation method under conditions of varying dyebath pH and temperature. To verify the effect of chitosan on fabric dyeing, the 100% cotton fabric was treated with a chitosan solution before dyeing. The K/S, CIE $L^*$, $a^*$, $b^*$, ${\Delta}E$ and Munsell values of the dyed samples were measured. Colorfastness of each sample was also investigated. The maximum K/S value was measured at 520nm wavelength for the dyed silk fabric and at 480nm for the dyed cotton and nylon. The K/S values for the dyed silk fabric were much greater than those of the other fabrics. The dyed silk fabric showed a red tone on the Munsell color system, and the dyed nylon and cotton fabrics a yellowish red tone. Dye affinity to fabrics was better in a neutral or acidic dyebath. As dyeing temperature increased, K/S values increased for the dyed nylon and cotton fabrics but not for the silk. Dyeability of cotton fabrics could improve by Chitosan treatment. As for most natural dyes, colorfastness of all dyed samples was poor. The silk fabric showed an excellent dry cleaning fastness of Grade 5.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.62 no.4
• /
• pp.352-360
• /
• 2017

This study evaluated the quality characteristics, polyphenolic compounds, and radical scavenging activity of cooked-rice added to commercially available mixed grains. L-value of cooked-rice with various mixed grains decreased compared to that of cooked-white rice; however, a- and b-values increased. Hardness and elasticity of cooked-rice added to various mixed grains were significantly lower in the pressure cooker compared to the electric cooker. There was no significant difference in adhesiveness and stickiness between rice from the electric cooker and pressure cooker. Total polyphenol and flavonoid contents of cooked-rice added to various mixed grains were significantly increased. The average total polyphenol content of cooked-rice added to various mixed grains cooked in an electric cooker and pressure cooker were $16.50{\pm}3.86$ and $15.88{\pm}3.52mg$ gallic acid equivalent /100 g, and flavonoid contents were $1.58{\pm}0.00$ and $1.55{\pm}0.02mg$ catechin equivalents/100 g, respectively. The average of 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity was $9.27{\pm}2.62$ and $8.72{\pm}2.41mg$ trolox equivalent (TE)/100 g, and 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity was $22.89{\pm}4.60$ and $23.07{\pm}4.49mg$ TE/100 g for cooked-rice added to various mixed grains cooked in an electric cooker and pressure cooker, respectively. Phenol content and radical scavenging activity of cooked rice was in proportion to the amount of added grains, such as brown rice, colored rice, barley, soybean, and sorghum.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.64 no.4
• /
• pp.422-431
• /
• 2019

Severe droughts in spring have occurred frequently in Korea in recent years, exerting a critical impact on corn yield. Therefore, it is necessary to find physiological and/or molecular indicators of the response to drought stress in maize plants. In this study, we investigated the effects of water-deficit stress on two Korean elite F₁ maize hybrids, Ilmichal and Gwangpyeongok, by withholding water for 10 days at tassel initiation. The water deficit drastically reduced the relative leaf water content, leaf number, leaf area, and stem length, leading to dry matter reduction. Moreover, it reduced the SPAD values and stomatal conductance of leaves in drought-stressed plants of both hybrids. Importantly, the number of leaves and SPAD value were non-destructive and easy to investigate in response to water-deficit stress, suggesting that they may be useful indicators for screening drought-tolerant genetic resources. We detected more than 100 spots that were differentially accumulated under drought stress. Of these spots, a total of 21 protein spots (≥1.5-fold) from drought-exposed maize leaves were successfully analyzed by MALDI-TOF-TOF mass spectrometry. Functional annotation using Gene Ontology analysis revealed that most of the identified proteins were involved in carbohydrate metabolism, stress response fatty acid catabolism, photosynthesis, energy metabolism, and transport. The protein expression levels were increased in both Ilmichal and Gwangpyeongok, except for triosephosphate isomerase, fructose-bisphosphate aldolase, and an uncharacterized protein. The lactoylglutathione lyase delta (3,5)-delta (2,4)-dienoyl-CoA isomerase was overexpressed in Gwangpyeongok only. The results obtained from this study suggest that the drought-specific genes may be useful as molecular markers for screening drought-tolerant maize genotypes.

• Journal of Dairy Science and Biotechnology
• /
• v.32 no.2
• /
• pp.111-119
• /
• 2014

This study was carried out to investigate the quality characteristics and antioxidant activity of a functional drink prepared by mixed fermentation of oak mushroom extract and whey. As the ratio of oak mushroom extract increased, the pH value of the whey fermentative solution decreased proportionally, and the titratable acidity increased significantly. The number of lactic acid bacteria after 24 hours of culture was at a level of $10^{11}CFU/mL$ in all whey fermentative solutions containing oak mushroom extracts. DPPH and ABTS radical scavenging activities after 24 hours of culture were higher in a fermentative solution containing oak mushroom extract than in the control. After 24 hours of culture, the nitric oxide production in whey fermentation solution by LPS-induced RAW 264.7 cells was lower compared to that in whey fermentation solution with oak mushroom. Sensory evaluation revealed that, color, flavor, taste, and overall acceptability of the whey fermentation solution sample, which contained 1.0% oak mushroom extract, were much better than those of the other groups. Sensory evaluation of a whey drink containing oak mushroom flavor indicated that the whey drink containing 0.001% oak mushroom flavor was better than the other samples.