• Proceedings of the Korean Society of Sericultural Science Conference
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• 2002.10a
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• pp.66-66
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• 2002

No Abstract, See Full Text

• Journal of the Korean Society of Food Culture
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• v.19 no.5
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• pp.566-572
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• 2004

This study was carried out to examine the changes of pH, chlorophyll, chlorophyll patterns and ascorbic acid contents, and sensory evaluation in Oi-Kimhi by the different periods of storage. The contents of chlorophyll a and b were 52.2% and 14.44% at storage 0 days, 20.67% and 16.99% at storage 11 days,0% at storage 14 days, and decreased with storage times increased. But, phephorbide a and b were increased with storage times increased until storage 11 days, and were 28.44% and 1.25% at storage 0 days,42.63% and 15.79% at storage 11 days,0% at storage 12, 14 days. The contents of ascorbic acid were increased until storage 4 days, but afterwards were decreased with storage times increased, and were 2.57mg% at storage 0 days, 5.49mg% and 2.95mg% at storage 11 days, 0% at storage 14 days. Sensory evaluations of appearance, flavor, taste, texture, overall acceptability showed the highest at storage 8 days, and disliked after storage 10 days.

• Korean Journal of Food Science and Technology
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• v.6 no.4
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• pp.209-213
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• 1974

Pigments were extracted by aqueous acetone from the boiled canned oyster colored during storage and then the components were separated by thin layer chromatography. Totally eleven pigments could be isolated including one yellow, one red, five orange or reddish orange and four green components, and their UV-visible spectra were measured. It can be envisioned from the electronic spectral study and color reaction on the indivisual pigments isolated from the brown acetone extracts that the green pigments as well as most of the yellow orange ones may be porphyrin derivatives originated probably from the chlorophyll and some of the orange pigments contains ketocarotenoids. In particular, the pigment of band 8 which is expected to be pheophytin a or its derivatives and the carotenoid band 7 seem to be the major pigment. The close resemblance of the chromatogram of the colored muscle extract to that of the viscera suggests that the brown coloring material is probably originated from the viscera pigments.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.814-818
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• 2001

This study was carried out to investigate changes in salinity, pH, ascorbic acid, chlorophyll and its derivatives of the different gochu-jangachi (unripe hot pepper preserved in soybean paste and soy sauce). As the fermentation proceeded, the salinity of these samples stored at 15$^{\circ}C$ was higher than that stored at 5$^{\circ}C$. The pH of samples was slowly lowered and little different during the fermentation at 5$^{\circ}C$. In the during fermentation at 15$^{\circ}C$, the pH of gochu-jangachi with soybean paste was maintained over 5 until 60 days and that of gochu-jangachi with soy sauce was dropped under 5 after 32 days, after that the value was slowly decreased. As fermentation time passed, the content of ascorbic acid in gochu-jangachi was decreased rapidly at 15$^{\circ}C$ than at 5$^{\circ}C$ and that was disappeared after 16 days (soybean paste) and 20 days (soy sauce). In both samples, the degradation of chlorophyll a was faster than chlorophyll b, especially at 15$^{\circ}C$. The degradation of chlorophylls or production of pheophytin and pheophorbide were closely related to the ascorbic acid content during fermentation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.3 no.2
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• pp.120-128
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• 1970

In this study, changes in chlorophyll and carotenoid pigment in fresh and ash treated Undaria pinnetifida were determined by column chromatography. And pigment stabilizing effects of ashes were discussed. The results obtained are summarized as follows: 1. The main carotenoids of Undaria pinnetifida are fucoxanthin, violaxanthin, lutein and $\beta-carotene$. 2. In storage of fresh Undaria pinnetifida at $2-5^{\circ}C$ for 30 days, chlorophyll a decreased rapidly and mainly converted to pheophytin a. Among carotenoids, lutein was markedly lost while the others retained approximately $30\%$ after 30 days' storage. 3, By treating the sample with ashes, the loss of chlorophyll a was restrained whereas that of carotenoids seemed to be promoted. It is considered that pigment stabilization was attributed to both effect, the pH control effect by the alkalinity of ashes and the fixation of the pigment by heavy metals in ashes. The stabilizing effect of chlorophyll a differed from the kind of ashes used. Reed ashes showed better effect than others such as straw or pine ashes. 4. Since fucoxanthin is extremely sensitive to alkali the treatment of ashes with a high alkalinity resulted in rapid decrease of the pigment during storage. 5. In the analysis of ashes, reed ashes which had better effect on chlorophyll a retention than the other ashes showed the highest content of iron.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.460-469
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• 1996

This study was intended to observe the physicochemical and sensory characteristics of anchovy added kimchi during fermentation at 4$^{\circ}C$ for 4 weeks. Salting of Chinese cabbage for 10 hours at 10% brine solution was turned out to be appropriate organoleptically for kimchi preparation. Salt content of all kimchies prepared in this study was below 2%. The changes of pH and acidity during fermentation was slow in raw anchovy added kimchi compared to other kimchies. The content of vitamin C was not changed significantly through the fermentation period, whereas the content of reducing sugar was increased at the early stage of fermentation and subsequently decreased as fermentation proceeded. The number of lactic acid bacteria was the highest in raw anchovy added kimchi. The content of calcium and phosphorus were higher in anchovy powder added kimchi and raw anchovy added kimchi than control. In the early stage of fermentation, the major pigments of kimchi were the chlorophyll and carotenoid, but in the later stage of fermentation, the color of Chinese cabbage became greenish brown as chlorophyll was converted to pheophytin. In sensory evaluation test, raw anchovy added kimchi received high score at the early stage of fermentation and anchovy powder added kimchi at the late stage of fermentation, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.852-857
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• 1998

Three kinds of kimchi using Chinese cabbage, leafy radish and mustard leaf were prepared by conventional method and stored at 5$^{\circ}C$ or 2$0^{\circ}C$ for 13 dyas. During storage at both temperatures, changes of the amounts of salt and ascorbic acid, pH and total acidity were determined, and the relationship of the decomposition of chlorophylls with the production of their derivaties was studied. At both storage temperatures, salt concentration of Chinese cabbage kimchi(3.7%), leafy radish kimchi(3.6%), mustard leaf kimchi(3.5%) was relatively constant during the entire storage period. However, pH and total acidity wre fluctuating with the remarkable changes during 3 days of storage. Ascorbic acid content was slowly decreased during the storage period and the decompositin rate of ascorbic and was greater at 2$0^{\circ}C$ than 5$^{\circ}C$. Among the kinds of kimchi tested, mustard leaf kimchi with the slow decomposition rate of ascorbic acid contained relatively high ascorbic acid content, while leafy radish kimchi contained the lowest content. At both storage temperatures, the production of pheophytin and pheophorbide from decomposition of chlorophyll was least in mustard leaf kimchi, but similar production rates in leafy radish and Chinese cabbage kimchi were observed.

• Ocean and Polar Research
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• v.35 no.1
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• pp.39-50
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• 2013

Biomass and community composition of microphytobentos in tidal flats were studied by HPLC analysis and also investigated to examine the relationship between microphytobenthic pigments and Adenosine-5' triphosphate (ATP) as an index of total microbial biomass in intertidal environments (muddy and sandy sediment) of Gyeonggi Bay, west coast of Korea. Microphytobenthic pigments and ATP concentration in muddy sediment were the highest at the surface while the biomass of microphytobenthos in sandy sediment was the highest at the sub-surface (0.75 cm sediment depth). The detected pigments of microphytobenthos were chlorophyll a, b (euglenophytes), $c_3$, peridinin (dinoflagellates), fucoxanthin (diatom or chrysophytes), diadinoxanthin, alloxanthin (cryptophytes), diatoxanthin, zeaxanthin (cyanobacteria), ${\beta}$-carotein, and pheophytin a (the degraded product of chlorophyll a). Among the pigments which were detected, the concentration of fucoxanthin was the highest, indicating that diatoms dominated in the microphytobenthic community of the tidal flats. There was little significant correlation between OC (Organic Carbon) and ATP in both sediments. However, a positive correlation between chlorophyll a concentration and ATP concentration was found in sandy sediment, suggesting that microbial biomass could be affected by labile OC derived from microphytobenthos. These results provide information that may help us understand the relationship between microphytobenthos and microbial biomass in different intertidal sediment environments.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.37 no.3
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• pp.215-225
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• 2004

Biomass and community composition of microphytobenthos in the Saemankeum tidal flat were studied by HPLC analysis of the photosynthetic pigments from November 2001 to November 2002. The environmental factors of sediment were also investigated to examine the relationship between microphytobenthos biomass and sedimentary environments. The detected photosynthetic pigments of microphytobenthos were chlorophyll a, b, c, fucoxanthin, 19'-hexanoyloxyfucoxanthin, violaxanthin, diadinoxanthin, alloxanthin, diatoxanthin, zeaxanthin+lutein, peridinin and beta-carotene. Pheophytin a, the degradation product of chlorophyll a, was also detected. The results of pigmen analysis suggest the presence of diatom (fucoxanthin), euglenophytes (chlorophyll b), chlorophytes (chlorophyll b + lutein), cyanobacteria (zeaxanthin), cryptophytes (alloxanthin), chrysophytes (fucoxanthin + violaxanthin), prymnesiophytes (19'-hexanoyloxyfucoxanthin) and dinoflagellates (peridinin). Chlorophyll a concentration in the top 0.5 cm of sediment was in the range of $0.24\;mg{\cdot}m\^{-2}\;-32.11\;mg{\cdot}m\^{-2}$ in the study area. The increase of chlorophyll a concentration in the spring indicates the occurrence of a microphytobenthic bloom. In the summer, there was a sharp decrease of the chlorophyll a concentration which was probably due to high grazing activity by macrobenthos. The annual mean chlorophyll a concentration in the study area was low compared to that in most of other tidal flat areas probably due to active resuspension of microphytobenthos and high grazing activity by macrobenthos. There was no clear relationship between microphytobenthos biomass and sedimentary environments because of a large variety of physical, chemical and biological factors, Pigment analysis indicated that while diatoms were dominated in the microphytobenthic community of the Geojon tidal flat, euglenophytes and/or chlorophytes coexisted with diatoms in the Mangyung River tidal flat.

• Fisheries and Aquatic Sciences
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• v.27 no.6
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• pp.379-391
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• 2024

Tocopherol, carotenoids, and chlorophyll are the primary components of the antioxidative response in microalgae. Conditions of stress, such salt stress, can trigger the processes responsible for the accumulation of tocopherol and carotene. It has been found that the most difficult part of culturing microalgae is keeping it affordable. This study investigated the effects of different salt types and concentrations on the amount of α-tocopherol, carotenoid derivatives, and flocculation efficiency of Euglena sp. Cultures of Euglena sp. was developed under salt stress conditions of NaCl 200 mM and KCl 200 mM. UV-VIS spectrophotometry was used to confirm the presence of α-tocopherol and carotenoid derivatives under thirteen days of salt stress testing. Increasing salinity has a significant effect on Euglena sp., causing spherical cell morphologies with aspect ratio 1.385 ± 0.031 for NaCl 200 mM and 1.414 ± 0.040 for KCl 200 mM. Increasing salinity also slowing down development with specific growth rate value of 0.171 ± 0.006 per day and 0.122 ± 0.029 per day for NaCl and KCl 200 mM, respectively. Nevertheless, the amount of α-tocopherol in Euglena sp. increases with a high salt concentration; algal cells flocculated more successfully when increasing the salt concentrations (NaCl 200 mM and KCl 200 mM) was added. Due to the inhibition of photosynthetic activity in salt-stressed cells, the control group exhibited higher levels of carotenoid derivatives (ranging from 0.5-1 ㎍/mL) and pheophytin a and b (0.0062 ± 0.001 ㎍/mL and 0.0064 ± 0.001 ㎍/mL) than the group treated with salt stress. In conclusion, salt stress was an effective way to raises the concentration of α-tocopherol and significantly reduce the expense of harvesting Euglena sp.