• Asian-Australasian Journal of Animal Sciences
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• 제30권8호
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• pp.1168-1174
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• 2017

Objective: The aim of the study was to evaluate the effects of different nitrate levels (150, 300, 450, and 600 ppm $KNO_3$) on the volatile compounds and some other properties of pastırma. Methods: Pastırma samples were produced under the controlled condition and analyses of volatile compounds, and thiobarbituric acid reactive substances (TBARS) as an indicator of lipid oxidation, non-protein nitrogenous matter content as an indicator of proteolysis, color and residual nitrite were carried out on the final product. The profile of volatile compounds of pastırma samples was analyzed by gas chromatography/mass spectrometry using a solid phase microextraction. Results: Nitrate level had a significant effect on pH value (p<0.05) and a very significant effect on TBARS value (p<0.01). No significant differences were determined in terms of $a_w$ value, non-protein nitrogenous substance content, color and residual nitrite between pastırma groups produced by using different nitrate levels. Nitrate level had a significant (p<0.05) or a very significant (p<0.01) effect on some volatile compounds. It was determined that the amounts and counts of volatile compounds were lower in the 450 and especially 600 ppm nitrate levels than 150 and 300 ppm nitrate levels (p<0.05). While the use of 600 ppm nitrate did not cause an increase in residual nitrite levels, the use of 150 ppm nitrate did not negatively affect the color of pastırma. However, the levels of volatile compounds decreased with an increasing level of nitrate. Conclusion: The use of 600 ppm nitrate is not a risk in terms of residual nitrite in pastırma produced under controlled condition, however, this level is not suitable due to decrease in the amount of volatile compounds.

• Fisheries and Aquatic Sciences
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• 제8권2호
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• pp.43-50
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• 2005

We evaluated the nutritional composition of the siphon of the surf clam Tresus keenae in regard to the presence of nitrogenous [amino acids, nucleotides and their related compounds, total creatinine, betaine, trimethylamine oxide (TMAO), and trimethylamine (TMA)] and non­nitrogenous compounds (sugars and organic acids), lipid fatty-acid composition, and occurrence of minerals. The content of total free amino acids was 660.27 $\pm$ 7.94 mg/100 g, and the predominant amino acids were arginine, alanine, sarcosine, glycine, and glutamic acid. These amino acids accounted for $71\;\%$ of the total free amino acids. Among the nucleotides and their related compounds, inosine was the major component and comprised 40.38 $\pm$ 0.02 mg/100 g. Free amino acids were the largest contributor to total extracted nitrogen, comprising $49.94\%$, followed by total creatinine, betaine, nucleotides, and ammonia; the contribution of TMAO and TMA was small. For the non-nitrogenous compounds, malic acid, propionic acid, and succinic acid comprised the major portion of the ten kinds of organic acids detected, and the sugars found were glucose, maltose, and arabinose, which were estimated to be $147.0\pm7.15,\;34.45\pm1.09,\;and\;1.21\pm0.02\;mg/100\;g,$ respectively. The predominant minerals were Na and K, which comprised $11.43\pm1.06\;and\;9.46\pm1.02\;mg/100\;g,$ respectively. The major fatty acids were C22:6, C20:5, C23:0, C18:3, and C16:0 in the lipid fractions. The 23:0 level of glycolipid (GL) was the highest of any other lipid fraction. The amount of total polyunsaturated fatty acids (PUFA) in the lipid fractions was higher, ranging from $58.22\%\;in\;GL\;to\;77.1\%$ in phospholipid (PL), compared to the saturated and monounsaturated fatty acids. Of the n-3 fatty acids, C20:5 and C22:6 contributed $35.30-64.44\%$ of PUFA in the lipid fractions. The ratios of n-3 to n-6 PUFA in total lipid (TL), neutral lipid (NL), PL, and GL were 4.35, 4.26, 6.69, and 2.04, respectively.

• 한국토양비료학회지
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• 제12권2호
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• pp.91-97
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• 1979

1. 인삼(人蔘)의 유기질비료(有機質肥料)(약토류, 낙엽류(落葉類), 골분(骨粉)) 질소성분(成分)을 그 용해성(溶解性), 형태(形態) 및 함량(含量)에 따라 분석(分析)함으로서 질소성분(成分)의 성상과 유효성에 대해 밝히고자 하였다. 2. 용해성(溶解性)(수용성(水溶性), 플빅산(酸)과 부식산(腐植酸)의 산가수분해성(酸加水分解性), 가성(苛性)소다액(液) 추출성(抽出性))에 따른 질소성분(成分)의 분별결과(分別結果)는 다음과 같다. 약토류는 휴민태(態)>산가수분해(酸加水分解)>비가수분해성(非加水分解性)>수용성(水溶性), 낙엽류(落葉類)는 산가수분해성(酸加水分解性)>휴민태(態)>수용성(水溶性)${\geq}$산비가수분해성(酸非加水分解性), 골분(骨粉)은 산가수분해성(酸加水分解性)${\gg}$수용성(水溶性)>산비가수분해성(酸非加水分解性)의 순(順)이었다. 3. 수용성(水溶性)질소의 형태분석(形態分析)은 약토류와 낙엽(落葉)경우 부식태(腐植態)>아미노태(態)>초산태(硝酸態)(약토류만)>암모니아태(態)>Hexosamine태(態)>아마이드태(態). 골분(骨粉)은 아미노태(態) 부식태(腐植態)>암모니아태(態)${\geq}$아마이드태(態)의 순(順)이었다. 산가수분해성(酸加水分解性)질소 경우, 아미노태(態)>부식태(腐植態)${\simeq}$암모니아태(態)>Hexosamine태(態)의 순(順)이었다. 4. 질소의 용해성별(溶解性別) 및 주요형태(主要形態)(아미노태(態), 부식태(腐植態) 무기태(無機態))의 유효성에 대해 고찰(考察)하였다.

• 식품보건융합연구
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• 제6권6호
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• pp.1-7
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• 2020

We compared the fermentation of 0 to 4 weeks by manufacturing a rapid low salt-fermented seahorse with a commercial Protamex added to the functional food, Hippocampus abdominalis. We studied amino acid composition, content and major amino acids related to flavor during the fermentation process of salt-fermented seahorse. In the enzyme-free group, it showed little change in the content of non-protein nitrogenous compounds, the content of amino acids and degree of hydrolysis. The Protamex enzyme treatment group was rapidly hydrolyzed in one week of ripening, resulting in increased non-protein nitrogenous compounds content, amino acid content and degree of hydrolysis, and minimal changes in the four weeks. The total amino acid contents ratio showed the highest content of glutamic acid in the enzyme additive group, glycine, alanine, which indicates sweet taste, and serine, the content of glycine, alanine, serine, and lysine, indicating sweet taste, has increased significantly over the enzyme-free group. Twenty species of free amino acid in the four-week of salt-fermented seahorse were detected. It detected 43.0% (6 species) in the enzyme-free group and 63.96% (7 species) in the enzyme additive group.

• 한국초지조사료학회지
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• 제13권1호
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• pp.7-15
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• 1993

재생기간중 저장 질소와 탄수화물의 이용을 구명하고자 수경재배 조건하에서 재배된 10주령의 알팔파(Medicago sativa L.)의 예취 후 재생 24일 동안 잔여기관내의 질소화합물 및 비구조성 탄수화물을 분석하였다. 재생초기 10일 동안 잔여기관내의 건물량에는 유의적인 변화가 없었으며, 비예취구와 비교할 때 예취는 뿌리성장(특히 주근)의 심각한 억제를 초래하였다. 잔여기관내의 질소함량은 재생초기 6일동안 유의적인 감소를 보였으며, 이 시기의 질소함량 감소는 뿌리조직에서 특히 뚜렷하였다. 예취구의 재생 24일째 각 기관의 질소함량은 예취일의 수준보다 유의적으로 증가하였거나 같은 수준으로 회복하였다. 단백질태 질소가 아미노산태 질소보다 저장 질소화합물로서 양적인 우위를 보였으나, 재생 10일 동안 아미노산태 질소의 감소율이 유의적으로 높았다. 주근은 총 전분 및 총 에탄올-가용성 당 함량의 51.0% 및 33.4%를 각각 함유하였으며, 주근내의 전분함량은 예취일(0일)에 개체당 40.7 mg에서 재생이 진행됨에 따라 지속적으로 감소하여 재생 14일째에 최저수준을 보였다가, 이후 점차 증가하였다. 본 시험 결과는 알팔파의 주근은 저장기관으로서 중요한 역할을 하며 단백질태 질소와 전분이 질소 및 탄수화물의 주요저장 형태이고, 재생초기에 이들 저장물질의 이용이 활발하다는 것을 보여준다.

• Journal of Plant Biology
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• 제33권2호
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• pp.119-126
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• 1990

The content of canavanine was measured and analyzed in leaves, roots and xylem exudate of Canavalia lneata. In non-nodulated plants, the cotyledons were removed after a week of sowing and the plants were grown for 3 weeks. The quantity of canavanine measured by canavanine specific-PCAF colorimetric assay was 9-10 $\mu$mol/g fresh wt. in leaves, 5-6 $\mu$mol/g fresh wt. in roots, and 0.3-0.5 $\mu$mol/ml in xylem exudate. When free amino acids of leaves, roots, and xylem exudate were analysed by HPLC, the relative proportion of asparagine plus glycine was the highest and canavanine was high secondarily. And the relative proportion of canavanine among total free amino acids was 30-35% in leaves and roots, and 12-13% in xylem exudate. In non-nodulated plants grown for 8 weeks, the canavanine content of each part was similar to that of 3-week-old plants. By the formation of nodules, the canavanine content of leaves, roots, xylem exudate, and nodules decreased apparently. In xylem exduate, the nitrogenous compounds were also analyzed. The relative contents of NO3-, free amino acids, and ureides(allantoin and allantoic acid) were 60-80%, 20-30%, and 5%, respectively. From these results, it can be assumed that canavanine is synthesized in the root of plant and nodulation affects the canavanine content. It is obvious that canavanine is considered one of the reduced-N forms transported via xylem.

• 한국산림과학회지
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• 제102권1호
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• pp.129-135
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• 2013

낙엽송(Larix kaempferi) 채종원의 종자생산을 증진하기 위하여 접목 32년생의 채종목에 환상박피 처리를 하였다. 환상박피처리에 의하여 무처리보다 4배에 이르는 착과량 증가 효과가 있어 환상박피 처리의 효과가 뚜렷하게 나타났다. 환상박피 처리에 의한 낙엽송 주간 수피조직내의 대사물질의 변화를 IR-MS, GC-MS 및 HPLC로 분석하여 무처리와 비교한 결과 전질소 함량, sucrose 함량 및 전체 유리 아미노산의 함량이 무처리에 비해 유의적(p<0.05)으로 증가되었다. 또한 유리아미노산의 경우 화아원기가 형성되는 8월의 aspartic acid, glutamic acd, glycine, serine, cysteine, threonine 및 alanine이 환상박피 처리에서 무처리에 비해 유의적으로 높게 함유된 것으로 나타났다. 대사물질과 착과량간에 상관관계를 분석한 결과 착과량과 수피조직내의 전질소 함량(r=0.765, p<0.01)과 전체 유리 아미노산 함량(r=0.802, p<0.01)간에 고도의 정의 상관관계가 있었다. 특히, 화아원기 형성기인 7월 및 8월의 수피조직내의 aspartic acid, glutamic acd, glycine, serine 및 cysteine이 착과량과 정의 상관관계(p<0.05)가 있어, 아미노산의 질소화합물 인자가 낙엽송 화아원기 유도에 직, 간접적으로 관련이 있을 것으로 추정되었다.

• 한국식품영양과학회지
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• 제24권2호
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• pp.274-279
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• 1995

미더덕의 계절에 따른 성분 조성을 분석하여 식품학적 기초자료를 얻고자 3~10월 사이의 정미성분과 그 계절적 변화를 실험한 결과를 요약하면 다음과 같다. 미더덕의 총엑스분질소량은 6월에 294mg/100g, 7월에 160mg/100g으로 감소하다가 그 이후 증가하는 경향을 보였으며, 유리아미노산 중 taurine(45~50%)과 proline(12~18%)이 가장 많았으며, 그밖에 glutamic acid, alanine, glycine의 함량이 많았다. 핵산관련물질 중에서는 AMP의 함량이 가장 풍부하였고, glycine betain은 6월에 256mg/100g으로 최고치를 보였다. 미더덕의 엑스 분질소 조성은 유리아미노산이 50~62%로 가장 높았으며, 다음으로 betaine(11~15%), 핵산관련 물질(5~8%), TMAO 및 총 ceratinine 순이었다. 미더덕의 유기산은 succine, malic, lactic 및 pyroglutamic acid가 전체 유기산의 80% 이상을 차지하였으며, 그 중 succinic acid의 함량이 가장 높았다. Omission test한 결과, 미더덕의 맛은 유리아미노산, betaine, 핵산관련 물질, 불휘발성 유기산 순으로 영향을 미치는 것으로 나타났다.

• 대한환경공학회지
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• 제36권1호
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• pp.42-48
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• 2014

본 연구에서는 단일반응조에서 포기/비포기 시간에 따른 하수 내 유기물질 및 질소화합물을 변화양상을 살펴보고자 하였다. 실험 결과 C/N비 3 : 1, 포기/비포기 20/40 min 구간에서부터 90% 이상의 안정적인 유기물 및 질소 제거가 이루어짐을 알 수 있었다. 포기/비포기 구간의 비율을 길게 유지하는 것이 탈질에 더욱 효과적이었으며 이는 비포기 구간을 유지하는 동안 반응조 내 미생물의 군집변화에 기인하는 것으로 판단하였다. PCR-DGGE를 한 결과, 유기물 및 질소화합물의 산화에 관여하는 미생물로 Dysgonomonas mossii strain Melo40, Eubacterium sp. oral clone JN088, Uncultured bacterium clone SPESB2_718과 Bacterium enrichment culture clone LE이 관찰되었고 탈질에 관여하는 미생물은 Uncultured Acidobacteria bacterium clone AKYG487, Lactobacillus harbinensis strain FQ003, Erythrobacter litoralis strain Gi-3, Phytobacter diazotrophicus strain Ls8, Mycobacterium sp. enrichment culture clone GE10037biofNNA로 나타났다.

• Journal of Microbiology and Biotechnology
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• 제21권5호
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• pp.519-524
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• 2011

The correlation between alcoholic fermentation rate, measured as carbon dioxide ($CO_2$) evolution, and the rate of hydrogen sulfide ($H_2S$) formation during wine production was investigated. Both rates and the resulting concentration peaks in fermentor headspace $H_2S$ were directly impacted by yeast assimilable nitrogenous compounds in the grape juice. A series of model fermentations was conducted in temperature-controlled and stirred fermentors using a complex model juice with defined concentrations of ammonium ions and/or amino acids. The fermentation rate was measured indirectly by noting the weight loss of the fermentor; $H_2S$ was quantitatively trapped in realtime using a pre-calibrated $H_2S$ detection tube which was inserted into a fermentor gas relief port. Evolution rates for $CO_2$ and $H_2S$ as well as the relative ratios between them were calculated. These fermentations confirmed that total sulfide formation was strongly yeast strain-dependent, and high concentrations of yeast assimilable nitrogen did not necessarily protect against elevated $H_2S$ formation. High initial concentrations of ammonium ions via addition of diammonium phosphate (DAP) caused a higher evolution of $H_2S$ when compared with a non-supplemented but nondeficient juice. It was observed that the excess availability of a certain yeast assimilable amino acid, arginine, could result in a more sustained $CO_2$ production rate throughout the wine fermentation. The contribution of yeast assimilable amino acids from conventional commercial yeast foods to lowering of the $H_2S$ formation was marginal.