• Korean Journal of Human Ecology
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• v.8 no.1
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• pp.25-31
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• 2005

Chemical components of the physiological activity substance in Zizyphus jujuba seed were analyzed for the use as an functional processed products. The proximate compositions of Zizyphus jujuba seed were carbohydrate 89.40%, moisture 8.23%, crude protein 1.22%, crude fat 0.65% and crude ash 0.50%, respectively. the richest mineral contained in Zizyphus jujuba seed was Mg(198.3mg/100g), followed by Mn(113.0mg/100g), K(100.2mg/100g), Ca(25.3mg/100g), P(25.6mg/100g_, Fe(23.5mg/100g), Zn(18.7mg/100g), Cu(7.4mg/100g) and Na(5.3mg/100g). Total amino acid contents of Zizyphys jujuba seed were 1103.12mg/100g, and the major amino acids were proline(235.17mg%), aspartic acid(175.941mg%), gltamic acid(101.46mg%), leucine(50.27mg%), serine(47.71mg%), aspartic acid(47.27mg%), glycine(41.60mg%) and lysine (33.78mg%), respectively. The amount of free amino acids in the protein of Zizyphus jujuba seed were 178.62 mg/100g, and the major free amino acids were proline(121.30mg%), alanine(6.01mg%), valine(2.63mg%) and arginine(2.04mg%), respectively. The compositions of major total fatty acid in the lipid Zizyphus jujuba seed were C18:2(n5c) 28.72%, C18:1(n9t) 23.76%, C18:1(n9c) 13.45%, C16:0 13.45% and C20:5(n3) 1.77% in order, respectively.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.381-385
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• 1998

Chemical components of Perillar semen and physico-chemical properties o Perillae semen oil were analyzed for the use as an edible oil. The proximate compositions of Perillae semen were 7.5% moisture, 33.2% crude fat, 16.3% crude protein, 2.8% crude ash, 6.5% crude fiber, and 33.7% nitrogen free extract. The major amino acids of Perillae semen were glutamic acid(66.9mg%), aspartic acid (32.5mg%), histidine(21.6mg%), and phenylaanine (20.1mg%). The ratio of essential/total amino acid was 41.3%. The physico-chemical properties of the seed oil were 0.915 specific gravity, 1.4808 refractive index, 3.6 acid value, 181.7 iodine value, and 194.0 saponification value. Composition of major lipid of the oil fractionated by silicic acid chromatography was 94.2% neutral lipids and 5.8% polar lioids. The major fatty acids of the oil were linolenic, linoleic and oleic acid. Neutral lipids consisted of 59.9% linolenic acid, 15.6% oleic acid, 6.6% palmitic acid, and 2.5% stearic acid. Polar lipids consisted of 58.5% linolenic acid, 18.1% linoleic acid, 12.7% oleic acid, 7.7% palmitic acid, and 3.0% stearic acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.5
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• pp.576-580
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• 1993

An attempt was made to investigate the chemical compositions of the three plant types such as runner type(Yeoju landrace), semi-Spanish type(Suweon 15ho) and Spanish type(Wasedairu) of peanut. The proximate compositions were lipid 44.25~46.48% and protein 22.54~25.42% in various plant types of peanut, respectively. And the contents of purified free and bond lipids were 43.71~45.44% and 1.74~3.12%, respectively. The predominant fatty acids were oleic, linoleic, palmitic and arachidic acid in the free lipid, and linoleic, oleic and palmitic acid in t도 bond lipid. Pattern of 16 amino acid compositions in three plant types of peanut was shown to be similarity. Major amino acid were glutamic acid(75.30~104.66mg/g), arginine(57.30~74.27mg/g), aspartic acid(41.44~63.05mg/g) and leucine(30.80~39.00mg/g). The richest mineral contained in three plant types of peanut was noticed to be K and followed by Mg, Ca and Na. The lead content was below the authorized tolerance limits.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.609-615
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• 1994

Fermented traditional soybean paste(doenjang), koji soybean paste by Aspergillus oryzae, natto soybean paste by Bacillus natto and koji & natto soybean paste by Aspergillus oryzae and Bacillus natto were analyzed for compositions of amino acids and contents of nitrogens. Amino type nitrogen was the highest in fermenting for 90 days as $271{\sim}868\;mg/100g$, and its contents were in the order of koji soybean paste>traditional soybean paste>koji & natto soybean paste>natto soybean paste in all samples tested. In compositions of total amino acids, glutamic and aspartic acids were rich in koji soybean paste but big differences were not observed in all samples. But some differences were observed in free amino acid compositions in all samples, that is, glutamic acid, tyrosine, lysine and aspartic acid were detected more abundantly. Sum of free amino acids for 90 days were in order of koji soybean paste>traditional soybean paste>koji & natto soybean paste>natto soybean paste. The ratios of free to total amino acids were $3.28{\sim}19.81%$ for 45 days, but increased to $10.88{\sim}25.10%$ for 90 days, and in order of traditional doenjang>koji doenjang>koji & natto doenjang>natto doenjang. Methionine and histidine showed higher ratios of free to total amino acid but lower in glutamic acid and aspartic acid. These results suggest that koji and traditional soybean paste of having high ratios of free amino acids to free and total amino acids may be more favorable in soybean paste fermentation.

• Journal of the Korean Society of Food Culture
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• v.4 no.2
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• pp.181-184
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• 1989

The compositions of total and free amino acids in parts of Omija were investigated. The most abundant amino acids in fruits, endocarps, and seeds were arginine (50.80%), lysine (14.37%), glutamic acid (14.22%), respectively. Since the amino acid scores of fruits, endocarps, and seeds were 9.4, 11.9, and 16.7, respectively, the limiting amino acid of each part were S-compound amino acids. In the composition of free amino acids, contents of lysine were highest one such as 51.78, 57.00 and 32.88% in fruits, endocarps and seeds, respectively. The contents of histidine from free amino acids were 23.62% in fruits, 22.37% in endocarps, and 26.41% in seeds.

• Journal of Life Science
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• v.17 no.1 s.81
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• pp.125-131
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• 2007

Amino acid and fatty acid compositions of the physiological activity substance in the seed and pulpy substance of feral peach (Prunus persica Batsch var. davidiana Max.) were analyzed for the use as an biohealth functional processed products. The proximate compositions in the vacuum freeze dried seed and pulpy substance of feral peach were carbohydrate 63.92% and 75.11%, crude protein 27.85% and 12.77%, moisture 3.61% and 4.69%, crude fat 1.21% and 4.80%, crude ash 3.41% and 2.63%, respectively. Total amino acid contents in the protein of feral peach seed were 3,444.35 mg%, and the major amino acids were aspartic acid(681.10 mg%), glutamic acid(495.48 mg%), alanine(283.66 mg%), serine(251.36 mg%), proline(229.80 mg%), lysine(192.31 mg%) and leucine(191.34 mg%), respectively. Total amino acid contents in the protein of feral peach pulpy substance were 1,064.02 mg%, and the major amino acids followed aspartic acid(250.15 mg%), glutamic acid(129. 63 mg%), lysine, proline, leucine, alanine and serine, in a decreasing order. The richest total amino acid content contained in feral peach seed and pulpy substance was aspartic acid, followed by glutamic acid. The amount of free amino acids of feral peach seed were 6,215.34 ms%, and the major free amino acids were glutamic acid(827.25 mg%), threonine, valine and $\beta-aminobutyric$ acid, respectively. Free amino acid contents of pulpy substance were 683.82 mg%, and the major free amino acids were glutamic acid(339.49 mg%), serine proline, alanine and $\gamma-amino-n-butyric$ acid. Especially, in the case of glutamic acid, it was highest. The compositions of major total fatty acid in the lipid feral peach (Prunus persica Batsch var. davidiana Max.) seed and pulpy sabstance were linoleic acid($C_{18:2}$, n-6) and linolenic acid($C_{18:3}$, n-3), particularly.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.280-285
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• 1995

To develop natural food preservatives, antimicrobial effect of the ethanol extract of leaf mustard against E. coli and S. aureus were examined in terms of compositions and leakage of cellular materials in the microorganisms treated with the extract. No effect of the concentration of ethanol extract on the fatty acid composition of E. coli and S. aureus at logarithmic phase was showen, but the content of palmitic and palmitoleic acid of E. coli slightly increased and decreased, respectively, and the content of palmitic and margaric acid of S. aureus slightly increased, when compared to each control. Ethanol extract did not affect most of the amino acids E. coli and S. aureus at logarithmic phase ; however, some of them(proline, glycine, valine and histidine of E. coli and proline, methionine and histidine of s. aureus) were elevated and some other amino acid(aspartic acid, glutamic acid, tyrosine and arginine of E. coli and aspartic acid, glutamic acid, glycine, alanine and lysine of Staph. aureus) found to be decreased. The amount of cell body protein leaked from E. coli and S. aureus increased to 1.02 and 0.22mg/g cell weight, respectively, as compared to controls. Similarly, the substances with absorbance at 260 nm from E. coli and s. aureus increased to 0.12 and 0.06mg/g cell weight, respectively.

• Journal of Plant Biology
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• v.32 no.4
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• pp.235-245
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• 1989

The contents and the compositions of total free amino acids were investigated in the rice(Oryza sativa L. cv. Chuncheong) seedlings under low temperatures. Activities of some enzymes associated with the markedly changed amino acid content were also investigaetd. Under low temperature, the contents of soluble protein and the total free amino acids increased, while the content of total nitrogen decreased. Although asparagine＋glycine were the most abundant amino acid speceis in the rice seedlings at the control temeprature, low temperature treatment for 3days brought about the decrease in their amount to about 60% level of the control plants. On the other hand, alanine showed the highest increase in the content among all the free amino acids, though glutamine, proline, asprtic acid, valine and tyrosine also increased after low temperature treatment. To eludicate the decrease of asparagine＋glycine level under low temperature, the activities of asparagine aminotransferase and asparaginase which metabolize asparagine were investigated in the rice seedlings under low temperature. The activity of asparaginase increased markedly, while that of asparagine aminotransferase decreased under low temperatures. Therefore, it was suggested that asparaginase metabolizes asparagine predominatly in the rice seedlings under low temperatures.

• KSBB Journal
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• v.7 no.3
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• pp.186-190
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• 1992

The compositions of amino acid in the protein and total fatty acid of Dendrolimus spectabilis were analyzed quantitatively by HPLC and GC, respectively. The contents of crude oil and protein from the extracts were 21.00% and 58.47%, respectively. The amount of free amino acids in the protein was 3.65g/100g, and 1.31g/100g of essential amino acids was contained in the free amino acids. The amount of total amino acids in the protein was 41.20g/100g, and 14.75g/100g of essential amino acids were contained in the total amino acid. The compositions of fatty acid in the oil were $C_{18}$=26.81%, $C_{16}$=19.09%, $C_{18:1}$=18.74%, $C_{18:3}$=15.33%, $C_{16:1}$=7.29%, $C_{20}$=5.21% in order, respectively. 45.88% of unsaturated fatty acids were contained in the oil.