• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.759-765
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• 2007

This study was conducted to analyze the chemical properties of single.harvested pepper (YW211, YW213), and to investigate the change of kochujang quality by the addition of single-harvested peppers. Capsaicinoids content of YW211 was $271.65{\pm}25.10mg/100g$ and ASTA color value of YW213 was $212.71{\pm}2.38$, which were comparatively higher values than commercial red peppers. Mixed red pepper powder used for kochujang production were prepared with various mixing ratios of commercial red peppers (YY & GR) and single-harvested pepper (YW211 & YW213). Capsaicinoids content of YY, $3.98{\pm}0.24mg/100g$, was increased to $52.61{\pm}8.62mg/100g$ by mixing 30% YW211. ASTA color value of GR was $110.63{\pm}1.89$ and was increased to $130.01{\pm}1.31$ by mixing 30% YW213. The pH values of kochujang added YW211 or YW213 were slowly reduced and acidities were increased during fermentation; however, both values weren't statistically different. The contents of amino nitrogen increased until 60 days, and then decreased thereafter. Reducing sugars were increased considerably until 30 days, and reduced slowly after fermentation for 90 days.

• Journal of Animal Science and Technology
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• v.49 no.6
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• pp.773-782
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• 2007

A total of thirty sows(Landrace×Yorkshire) were used to determine the effects of plant protein source containing multienzyme on performance, nutrients digestibility and milk characteristics. A feeding trial was conducted for 21 days from parturition to weaning. Experimental diets were supplied for 1 week before the parturition day and throughout the experimental period. Dietary treatments included: 1) Control(CON; basal diet), 2) CGLT(included corn gluten) and 3) FSPM(included fermented soy protein containing multienzyme). Through the entire experimental period, backfat loss and return-to-estrus intervals were not affected by the treatments(P>0.05). Nitrogen digestibility was increased significantly(P<0.05) in FSPM treatment compared to CON treatment. Blood urea nitrogen(BUN) concentration was increased significantly (P<0.05) in FSPM treatment compared to CON treatment. At the initial  period, total protein content of milk was higher significantly(P<0.05) in FSPM treatment compared to CGLT treatment and at the final period, total fat content of milk was higher significantly(P<0.05) in FM treatment compared to CON treatment. Rectal temperature showed similar tendency of change among treatments. The final piglet body weight, weight gain and ADG were higher significantly in FSPM treatment compared to CON treatment. On diarrhea rate in piglet, just one piglet occurred in CGLT treatement. In conclusion, 2.5% dietary plant protein source containing multienzyme suppelmentation improved N digestibility, BUN concentration, fat and protein contents in milk and weight gain in piglet.

• Food Science and Preservation
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• v.21 no.4
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• pp.451-459
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• 2014

The aim of this study was to provide useful information for making guide of quality index of Korean red pepper. The results of physicochemical characteristics analysis showed the moisture content of air-dried and sun-dried red pepper were 10.38~15.60% and 9.46~17.22%, which show that 50% of the 40 samples exceeded the 13% KS moisture standards of red pepper powder. The capsaicinoids content of the air-dried and sun-dried samples were 10.85~126.39 mg% (1,627~18,958 Scoville heat unit) and 0.43~164.09 mg% (64.5~24,613.5 Scoville heat unit). A wide distribution of ASTA values was observed: 49.12~154.69 and 70.08~182.13 for air-dried and sun-dried red pepper, respectively, with 9.29~23.10% free sugar, and 0~1,050 mg% of ascorbic acid. The total viable cells of the air-dried red peppers were 2.01~6.67 log CFU/g and of sun-dried red peppers, 1.74~5.77 log CFU/g. The contamination level of yeast in the samples were 1.03~4.12 log CFU/g of the air-dried samples and 1.05~6.10 log CFU/g of the sun-dried samples. Among the foodborne pathogens, Clostridium perfringens and Bacillus cereus were detected in many red pepper samples regardless drying method. In the principal component analysis, the first (PC1) and second principal components (PC2) accounted for 56.78 % of the total variances (38.47% and 18.31%, respectively). Ascorbic acid, ASTA, color value (L, a, b) were strongly correlated with the PC1, and quality characteristics such as moisture, microorganism, sample (drying method) showed a negative correlation with the PC1.

• The Journal of Korean Academy of Prosthodontics
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• v.49 no.2
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• pp.120-127
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• 2011

Purpose: The purpose of this study was to examine the effects of chromium chloride addition on coloration, mechanical property and microstructure of 3Y-TZP. Materials and methods: Chromium chloride was weighed as 0.06, 0.12, and 0.25 wt% and each measured amount was dissolved in alcohol. $ZrO_2$ powder was mixed with each of the individual slurry to prepare chromium doped zirconia specimen. The color, physical properties and microstructure were observed after the zirconia specimen were sintered at $1450^{\circ}C$. In order to evaluate the color, spectrophotometer was used to analyze the value of $L^*$, $C^*$, $a^*$ and $b^*$, after placing the specimen on a white plate, and measured according to the International Commission on Illumination (CIE) standard, Illuminant D65 and SCE system. The density was measured in the Archimedes method, while microstructures were evaluated by using the scanning electron microscopy (SEM) and XRD. Fracture toughness was calculated Vickers indentation method and indentation size was measured by using the optical microscope. The data were analyzed with 1-way ANOVA test (${\alpha}$ = 0.05). The Tukey multiple comparison test was used for post hocanalysis. Results: 1. Chromium chloride rendered zirconia a brownish color. While chromium chloride content was increased, the color of zirconia was changed from brownish to brownish-red. 2. Chromium chloride content was increased; density of the specimen was decreased. 3. More chromium chloride in the ratio showed increase size of grains. 4. But the addition of chromium chloride did not affect the crystal phase of zirconia, and all specimens showed tetragonal phase. 5. The chromium chloride in zirconia did not showed statistically significant difference in fracture toughness, but addition of 0.25 wt% showed a statistically significant difference (P<.05). Conclusion: Based on the above results, this study suggests that chromium chlorides can make colored zirconia while adding in a liquid form. The new colored zirconia showed a slight difference in color to that of the natural tooth, nevertheless this material can be used as an all ceramic core material.

• Journal of Life Science
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• v.17 no.6 s.86
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• pp.836-840
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• 2007

This study was conducted to investigate mineral contents of commercial powdered infant formula for obtaining basic data on infant nutrition. 11 Commercial infant formula based on cow's milk were collected and the contents of macro minerals (calcium, phosphorous, sodium, potassium and magnesium) and trace minerals (iron, zinc and copper) were compared with Dietary Reference Intakes for Koreans (KDRIs). The overall mineral contents in 100 g and in 100 kcal of infant formula satisfied the recommended formula regulation and Codex. In infant formula during 0-5 monthly age, calcium, phosphorous, sodium, potassium, magnesium, zinc and copper could supply 233.1%, 273.5%, 156.7%, 142.0%, 150.8%, 209.3%, 171.1% of recommended daily mineral intakes, respectively. The content of iron in 0-5 monthly age formula supplied2842.6% of recommended daily iron intakes. In infant formula during 6-11 monthly age, calcium, phosphorous, potassium, magnesium, iron, zinc and copper satisfied their recommended daily intakes. However, sodium only supplied 76.6% of its recommended daily intake. Intake ratio between Ca/P, Ca/Mg, Ca/Fe, Na/K and Zn/cu in infant formula during 0-5 monthly age were 1.7±0.2, 11.0±2.4,64.9±10.0, 0.3±0.1, and 9.6±1.0, respectively. Intake ratio between Ca/P, Ca/Mg, Ca/Fe, Na/K and Zn/cu in infant formula during 6-11 monthly age were 1.7${\pm}$0.2, 12.9${\pm}$1.5, 80.1${\pm}$13.8, 0.3, and 9.4${\pm}$1.1,respectively. From this study, evaluation of mineral contents of commercial infant formula was established, which could strengthen the basic information on infant nutrition.

• Applied Biological Chemistry
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• v.5
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• pp.23-31
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• 1964

Six species of marine shell-fishes were subjects in this study. The content of RNA and DNA in mid-intestinal glands (liver) was determined and RNA was also extracted from above materials by phenol method and their nucleotide compositions were analysed by ion exchange column chromatography. C; citidylic acid, A; adenylic acid, G; guanylic acid, U; uridylic acid, Pu; purine nucleotide, Py; pyrimidine nucleotide 1) Their RNA and DNA content was summarized in the next table.(mg/100mg of lipid free powder) Materials RNA DNA RNA/DNA Meretrix meretrix Susoria (Gmelin) 6.82 0.82 6.5 Anadara(scapharea) inflata(Reeve) 4.62 0.70 6.6 Ostrea(crassostrea) gigas Thunberg 8.74 1.03 8.5 Turbo cornutus Solander 2.16 0.60 3.6 Haliotis gigantea Gmelin 7.02 0.22 36.0 2) Their RNA nucleatide compositions was summaries in following tabe. Materials/RNA nucleotide G+C/A+U G+U/A+C Pu/Py Meretrix meretrix Susoria(Gmelin) 1.12 1.36 1.08 Venerupis philippinarum (Adoms et Reeve) 1.15 1.31 1.13 Anadara(scapharea) inflata(Reeve) 0.97 1.26 1.02 Ostrea (crassostrea) gigas Thunberg 1.51 1.34 1.31 Turbo cornutus Solander 1.37 1.29 1.03 Haliotis gigantea Gmelin 1.33 1.46 1.22 In six species of marine fishes examined, Pu/Py and G+C/A+U ratios of RNA vary in respective wide ranges of 1.02-1.31, 0.97-1.51, while G+U/A+C ratio in the range of 1.26-1.46, not far from 1.3. This G+U/A+C ratio seems to be specific in this species.

• Weed & Turfgrass Science
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• v.2 no.2
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• pp.176-183
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• 2013

To explore hydrolysis methods for the efficient manufacture of sugar solutions from the freshwater alga Water-net (Hydrodictyon reticulatum, HR), acid hydrolysis, enzymatic hydrolysis, and combined hydrolysis (acid followed by enzymatic hydrolysis) were investigated. In the one-step acid hydrolysis, the reaction of 8% solids content using 2% sulfuric acid at $120^{\circ}C$ for 1 hour was desirable. In this case, glucose 27.44 g 100 g $DM^{-1}$ could be obtained from the HR-d13 samples. In the two-step acid hydrolysis, the primary hydrolysis (HR powder : 72% sulfuric acid = 1 g : 1.5 mL) was carried out for 1 hour at $60^{\circ}C$, and then the secondary hydrolysis was done for 1 hour at $120^{\circ}C$ after addition of distilled water 23.5 mL. In this case, glucose 35.11 g/100 g DM could be obtained from the HR-d13 samples. In the combined hydrolysis, 25% solids content using 2% hydrochloric acid were reacted for 1 hour at $120^{\circ}C$, and then citrate buffer and hydrolysis enzyme complexes (E1 1.0 mL+E2 0.2 mL $g^{-1}$ dried matter) were added and reacted for 1 - 2 days at $50^{\circ}C$. In this case, glucose 33.5 g 100 g $DM^{-1}$ could be obtained from the HR-d23+26 samples. In conclusion, combined hydrolysis was likely to be more useful saccharification method of HR biomass at a practical level, considering the glucose productivity, generation of fermentation-inhibiting substances (hydroxyl methyl furfural, furfural), and limited use of strong acid.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.435-444
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• 2009

In this study, Paeonia japonica powder was extracted with ethanol, and its antimicrobial activity was investigated. The ethanol extract of the P. japonica had antimicrobial activity against Bacillus subtilis, Escherichia coli and Staphylococcus aureus. The inhibition zones of the P. japonica ethanol extract (3 mg/disc) against B. subtilis, E. coli and S. aureus were 10, 11, 8.5 mm, respectively. To test the food preservation effect of P. japonica and determine the optimal ratio of the P. japonica extract in the formulation, Sulgidduk samples were prepared with substitutions of 0, 0.25, 0.5, 0.75 and 1% P. japonica extract, and the quality characteristics of the samples were then investigated over 4 days of storage. In these experiments, total cell counts tended to decrease as the amount of added P. japonica extract increased. Moisture contents were not significantly different among the Sulgidduk samples. As the content of the P. japonica extract increased, the L-values of the samples decreased and the a- and b- values increased. In regards to the textural characteristics, the hardness, gumminess, and chewiness of the Sulgidduk samples decreased as the amount of P. japonica extract increased; however, they increased with the progression of storage time. Adhesiveness, springiness and cohesiveness were not significantly different at the different P. japonica extract concentrations and decreased with storage time. In the sensory evaluation, the control group had significantly higher scores for color, flavor and after taste as compared to the P. japonica extract added groups. When the P. japonica extract content was increased, the flavor and overall acceptability decreased, while Bakjakyak flavor, bitterness and off-flavor increased. Softness was not significantly different among the samples. In conclusion, the results indicate that substituting $0.25{\sim}1%$ P. japonica extract in Sulgidduk is optimal for quality and provides a product with reasonably high overall acceptability.

• Food Science and Preservation
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• v.14 no.2
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• pp.148-153
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• 2007

The chemical components of flesh persimmon flowers (petal and calyx), and the qualify of hot-water extracts (teas) prepared from powders of these flower parts, were investigated In flesh petal and calyx, the contents of moisture, crude protein, crude lipid, and carbohydrate were 84.8% 0.4% 0.3% and 13.7% respectively. The values were not significantly different when the two tissues were compared. In petal and calyx respectively, the crude ash values were 0.5% and 1.1% of flesh weights, the vitamin C content were 192.3mg% and 392.7ng%, the flavonoid levels were 98.4 mg% and 355.2mg% and the carotenoid content were 0.8mg% and 3.8mg%. Hot air and freeze drying methods applied to petals, prior to powder preparation, did not affect the levels of soluble solids or soluble annins. Extract from calyx had higher L values, higher ${-\alpha}$ values, more soluble tannins, greater 1,1-diphenyl-2-picrylhy-drazylradical-scavenging activities, me lower pH values, than did exracts from petal. Fructose and glucose were higher in petal extract than in calyx extract, but sucrose was higher in calyx extracts. Extract of freeze-dried powdered petals had significantly higher free sugar levels than did exracts from petals dried with hot air. The major organic acids in extracts were citric acid, oxalic acid, and malic acid. The levels of organic acids were inversely related to free sugar levels in all flower parts and after all drying methods tested. Sensory tests of aroma, taste and overall acceptability yielded scores above medium for all teas, regardless of the flower part powdered, or the drying method used. The results show that the petal and calyx of persimmon may be used to make tea and perhaps other foods.

• Journal of Life Science
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• v.29 no.5
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• pp.545-554
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• 2019

The phytochemical compounds of Pueraria, a medicinally important leguminous plant, include various isoflavones that have weak estrogenic activity and a potential role in preventing chronic disease, cancer, osteoporosis, and postmenopausal syndrome. However, the major isoflavones are derivatives of puerarin and occur mainly as unabsorbable and biologically inactive glycosides. The bioavailability of the glucosides can be increased by hydrolysis of the sugar moiety using ${\beta}$-glucosidase. In this study, we investigated the antioxidant effects of a Pueraria extract after fermentation by Lactobacillus rhamnosus BHN-LAB 76. The L. rhamnosus BHN-LAB 76 strain was inoculated into Pueraria powder and fermented at $37^{\circ}C$ for 72 hr. The total polyphenol content of the Pueraria extract increased by about 134% and the total flavonoid content increased around 110% after fermentation with L. rhamnosus BHN-LAB 76 when compared to a non-fermented Pueraria extract. Superoxide dismutase-like activities, DPPH radical scavenging, and ABTS radical scavenging increased by approximately 213%, 190%, and 107%, respectively, in the fermented Pueraria extract compared to the non-fermented Pueraria extract. Fermentation of Pueraria extracts with L. rhamnosus BHN-LAB 76 is therefore possible and can effectively increase the antioxidant effects. These results can be applied to the development of improved foods and cosmetic materials.