• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.4
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• pp.421-426
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• 1984

Mean values for the fasting serum levels of the individual amino acids are given for 34 adult males and 35 adult females, ranging in age from 20 to 39 years. Threonine plus glutamine, alanine and lysine accounted for about 40% of total amino acids, and total essential amino acids was significantly lower than total nonessential amino acids. There were highly significant differences between men and women in the mean serum amino acid levels. Men had significantly .higher levels than women for most of the amino acids except lysine and histidine. Total essential amino acids, and the molar ratios of total essential to total nonessential amino acids and total amino acids showed significantly higher levels in men than in women. The molar ratios of each essential amino acid to total essential amino acids were also examined.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.4
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• pp.1-9
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• 1986

The mashes of soybean paste were preparea using the conventional meju fermented naturally by wild microoganisms or the new types of meju fermented by pure cultures of Aspergillus oryzae, Bacillus natto and B. subtilis to elucidate changes during the aging period. The results obtained are as follows ; The soybean paste made with conventional meiu and Asp. oryzae meju showed higher content of amino nitrogen than those of B, natto and B. subtilis meju. Soybean paste made with conventional meju contained a little more content of total and reducing sugars than other soybean pastes. ph during aging period was higher than 5.0 for the Asp. oryzae paste while less than 4.5 for B. subtilis paste. Aspartic acid. threonine, serine, glutamic acid, glycine, alanine, cystine, valine, methionne, leucine and histidine for Asp. oryzae paste ; tyrosine, arginine and proline for conventional meju paste; and isoleucine and phenylalanine for B. subtilis paste were found to be peak amount 90 days after the preparation. The content of total free amino acid was high in the order of Asp. oryzae paste, conventional paste, B. natto paste and B. subtilis paste.

• Journal of Korean Society for Atmospheric Environment
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• v.33 no.1
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• pp.54-63
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• 2017

Atmospheric nitrogen containing organic compounds(e.g. amino acids) has attracted considerable attention from the viewpoint of the oceanic biogeochemical cycle of nitrogen as well as the long range transfer. However, only a few measurements of organic nitrogen compounds have been conducted due to analytical difficulties. In this study, total of nine amino acids such as Glutamic acid, Histidine, Arginine, Tyrosine, Cystine, Valine, Methionine, Phenylalanine, Lysine have been analytically determined by Liquid Chromatography - Mass Spectrometry Mass Spectrometry (LC-MSMS). As results, Fragmentor Voltage (FV), Precursor Ion, Collision Energy, Product Ion related to individual amino acid compounds are shown. Based on the operational conditions, Lysine, Glutamine Acid, Tyrosine were analyzed during the China Oriented Smog Period. High concentrations of Lysine, Glutamine Acid, and Tyrosine are discussed with organic carbon (OC), elemental carbon (EC), and water soluble ions. The results can provide to understand the sources with aging process related to amino acids influenced by the long-range transport from the Yellow Sea area.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.6
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• pp.562-570
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• 2019

To develop natural-tasting fish paste from the pufferfish Lagocephalus wheeleri, steamed pufferfish paste (SPP) was prepared and its optimal processing conditions, quality metrics, and shelf-life characteristics were examined. SPP was produced by thawing golden threadfin Nemipterus virgatus surimi (FA grade), then adding 10% unwashed pufferfish surimi (PS), 1.5% salt, 8.0% wheat starch, 0.25% calcium carbonate, 0.25% sugar, 0.75% sorbitol, 0.25% polyphosphate, and 12.0% pufferfish hot-water extract (Brix 10°). The meat was ground with a Stephan mixer, molded at low temperature (18℃, 10 h), vacuum packed in a laminated plastic film bag, heat treated with hot water (95℃, 50 min), and cooled. As the amount of PS added increased, the whiteness, gel strength, and shear strength of the SPP decreased slightly. However, the SPP folding test showed no deterioration in the texture. In the sensory evaluation, the SPP received a higher rating for taste, smell, and overall taste than commercial Japanese pufferfish Kamaboko. The total amino acid content of the SPP was 10,262.6 mg/100 g; the major amino acids were aspartic acid, glutamic acid, alanine, valine, leucine, lysine, and arginine. The free amino acid content was 133.0 mg/100 g; the major amino acids were taurine, glutamic acid, glycine, alanine, cystine, and lysine.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2001.11a
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• pp.102-103
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• 2001

Two experiments were conducted to investigate the effects of feather digests on the growth of broiler chicks and taurine content in the broiler meat. In Experiment 1, a total of 40 broiler chickens(Ross) were assigned to 4 dietary treatments: control(T1), regular feather meal(FM) diet(R-FM, T2), NaOH treated FM diet(NaOH-FM,T3), HNO3 treated FM diet(HNO3-FM,T4). In Experiment 2, a total of 70 broiler chickens were assigned to 7 dietary treatments: T1~T4(same as those of Exp. 1), modified HNO3 treated FM diet(M-HNO3-FM,T5), hair meal diet(HM,T6) and 0.22% cystine supplemented diet(CYS,T7). Feather meals and hair meal were supplemented at the 5% in the diet. In Experiment 1 and 2, weight gain of chicks fed R-FM and NaOH-FM tended to be higher than those of the control and HNO3-FM. In Experiment 2, weight gain of chicks fed CYS was highest followed by NaOH-FM, HM, M-HNO3-FM, HNO3-FM, control and R-FM. In Experiment 1, taurine content in breast muscle of chicks fed NaOH-FM was significantly higher(P<0.05) than that of control. In Experiment 2, taurine content in breast muscle of chicks fed NaOH-FM and CYS tended to be higher than that of other groups. Taurine content in leg muscle was significantly different among treatments as NaOH-FM and R-FM being highest followed by M-HNO3-FM, CYS, control, HNO3-FM and BM. Taurine content in the liver(Exp. 1 and 2) and heart(Exp. 2) were not significantly affected by treatments. These results indicated that 5% NaOH-FM in the diet was effective in increasing taurine content in breast and leg muscle of broiler chicks.

• Journal of the Korean Wood Science and Technology
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• v.6 no.1
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• pp.8-14
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• 1978

In order to determine the feeding value of t:1e waste wood of Lentinus eddodes, the waste wood was milled and treated with $Ca(OH)_2$ and cellulase, then raw waste wood and the treated waste wood were fed to broiler chicken and Korean native goates. The results obtained were as follows; 1. The chemical composition of the waste wood was c. protein 2.26%. c. fat 2.57%. c. fiber 44.60 and c. ash 5.58%. No differences were detected between the raw waste wood and $Ca(OH)_2$ or cellulase treated waste wood in chemical composition. 2. In amino acid composition. no cystine and methionine was showed, but trace amount of Vitamin A, $B_1$, and $B_2$, and cholin chloride were detected. 3. Trichoderma viride SANK. No. 16374 was used to decompose the cellulose. 4. In broiler performance, when waste wood meal was subsituted for 5% wheat bran, no adverse effect was showed on weight gain, feed in take and feed efficiency. But $Ca(OH)_2$ and cellulase treated waste wood meal could be subsituted for 8% wheat bran. 5. In Korean native goat performance, feeding waste wood meal subsituted by 50% various bran (25% defatted rice bran and 25% barley bran) had no adverse effect on growth and feed efficiency. 6. Considering the above results, though the waste wood meal could be replaced to part of various bran, there was a bottle-neck to process the waste wood. The waste wood of Lentinus edodes was little feeding value on bed of ruminant.

• Korean Journal of Food Science and Technology
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• v.18 no.4
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• pp.270-277
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• 1986

Ficin, a proteolytic enzyme in Fig latex, was extracted and purified with using ammonium sulfate and CM-cellulose column chromatography, respectively, and studied for its chemical properties. The disc gel electrophoresis showed one major and three minor bands for $(NH_4)_2SO_4$ extract and only one band showed after CM-cellulose chromatography. The optimum conditions for ficin activity was found to be pH 7.0 and $50^{\circ}C$. The amino acids composition of the purified ficin were 21.8% as acidic, 3.5% as basic and 74.7% as neutral amino acids. The amino acids analysis indicated that the ficin was composed of 174 amino acids residue having molecular weight of 19,500.

• Analytical Science and Technology
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• v.8 no.4
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• pp.575-582
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• 1995

A new analytical procedure using a serial dual electrode detector was developed for the analysis of amino acids and proteins. Bromine was generated at the upstream electrode and detected by the downstream electrode. The presence of amino acids and proteins was shown to lower the downstream current but with no apparent effect on the upstream current. This indirect mode of detection can be applied to the determination of amino acids and proteins which are electrochemically inactive or too large to be accessible to the electrode surface for electron exchange. The method is shown capable to determine various amino acids (cystine, tyrosine, lysine, tryptophan, glycine, methionine and arginine) and proteins (cytochrome c, hemoglobin, HAS, a-Amylase, Conalbumin I, Catalase and Myglobin) with linear working range for amino acids between $10^{-6}$ to $10^{-3}M$ and total proteins between $10^{-7}$ to $10^{-3}M$. The method has been applied for the analysis of amino acids and total protein in food using Flow Injection Analysis with results obtained comparable to those using the traditional analytical procedure. Use of pulse generation technique was shown to produce a more stable flow injection analysis peaks for repetitive determination than the use of conventional constant current method which showed increase of the background current after determination over 200 minutes. The pulse method was found to give stable baseline even after 400 minutes. Thus, the method is shown able to provide a suitable analytical procedure for automatic analysis of amino acids and proteins in food by flow injection analysis.

• Journal of the Korean Society of Food Culture
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• v.16 no.4
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• pp.269-275
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• 2001

The present research was designed to collect recipe of set up a standard recipe and analyze the nutrients of broiled black goat meat (a kind of native local foods in Busan and south province). The results of the study are summarized as follows. The recipe for goat(lamb) meat was recorded in Sanlimkyounggae and Jungbosanlimkyounggae between 1715 and 1827. The goat meat was explained as food for health, rejuvenation and recuperation Since late 1800, it has been utilized for such use. The flavor of broiled black goat meat is influenced by seasonings, fruit juice, heating treatment and cooker. And it also could be affected by the method of slaughter and the sex of the goat. There are lot of element in seasoning. Red pepper paste, garlic and ginger holdback the bad smell and make the taste better. Onion help to retain the water and improve the flavor. Starch syrup, sugar and sesame oil make the meat smoother, glossier and more tasty. The meat is usually roasted on grill over charcoal. It helps to remove or suppress the bad smell and make the taste better. Softness and scent of the meat depend largely on the way to butcher. Female goat meat tastes smoother and smells better. Fruit juice also improve the softness of the meat. Energy per 100g of the 'broiled black goat meat' is 170kcal. There are protein (23g), fat(2.4g), Ca(159mg), Fe(1.1mg) and so on. Amino acid is mainly comprised of essential amino acid such as cystine, lysine, leucine, and arginine. Fatty acid consists primarily of unsaturated fatty acid like oleic acid, linoleic acid.

• Journal of the Korean Society of Clothing and Textiles
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• v.11 no.2 s.24
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• pp.101-112
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• 1987

The purpose of this study is to investigate the influence of addition of sodium dodecyl sulfate(SDS) when wool is treated with sodium hydroxide(NaOH). Physical and chemical changes were examined on wool treated with various cone. of NaOH and SDS simultaneously. The result are as follows. 1. The higher the temperature and the longer the time of NaOH treatment are, the more alkali damage wool get : increase in weight loss and decrease in urea-bisalphite solubility and in tensile strength. But the treatment time reacts less effective than the temperature. 2. When wool is treated with NaOH, at NaOH cone. under $10^{-3}M$., the addition of SDS alleviates the alkali reaction on wool: increase in cystine contents and in urea-bisulpite solubility, and decrease in degree of swelling. On the other hand, at NaOH cone. over $10^{-2}M$., the addition of SDS promotes the alkali reaction on the wool. 3. When wool is treated with NaOH, the addition of SDS shows no changes on the tensile strength. On the other hand, at NaOH cone. under $10^{-2}M$., the addition of SDS shows no changes on the softness of wool, but at the $10^{-1}M$. NaOH cone. addition of SDS increases the soft-ness of wool. The area shrinkage of wool treated with NaOH and SDS shows less changes than with NaOH only.