• 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.

• The Korean Journal of Ecology
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• v.18 no.4
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• pp.433-440
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• 1995

The constituents and proportions of non-protein free amino acids including canavanine were measured in roots and leaves of legumes, Robinia pseudo-acacia L., Wistaria floribunda L., and Canavalia lineata L. by using high performance liquid chromatography during dormant and fertilizing seasons. in all the three plant species, asparagine was the most abundant amino acid occurring 30％ of total free amino acids, and canavanine was the second most abundant amino acid contributing 10％ of total free amino acids throughout dormant and fertilizing seasons. In dormant season, roots contained 2 to 3 folds of free amino acids including canavanine and asparagine compared to those in fertilizing season. When proportions of asparagine and canavanine to total gree amino acids in various parts of C. lineata were examined in fertilizinng season, the level of asparagine was the highest in roots while that of canavanine was in seeds. On the basis of these results, it is assumed that canavanine appears and functions as a nitrogen-storing compound in roots and leaves throughout the whole life cycle of the investigated plants.

• Preventive Nutrition and Food Science
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• v.15 no.2
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• pp.120-129
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• 2010

To elucidate the composition of extractive nitrogenous components in the fresh Capsosiphons fulvescens cultured off the southern coast of Korea, and to determine the monthly variation of these nitrogenous components, extract samples collected monthly from December to March at Jangheung-gun, Jeonnam Province were analyzed for total nitrogen, free and combined amino acids, ATP and related compounds, betaines, trimethylamine oxide (TMAO) and trimethylamine (TMA). The content of extractive nitrogen was 1,090~1,233 mg/100 g on dry basis. The number of 21~25 ninhydrin-positive substances was detected in the analysis of free amino acids, and their total amount was 3,710~4,788 mg/100 g on dry basis. Among them, free proline, asparagine, glutamic acid, alanine, taurine and glutamine were found to be abundant. The combined amino acids amounted to 1,573~2,121 mg/100 g in total and the total amount of ATP and related compound was 33.8~84.0 mg/100 g ($1.06{\sim}2.46\;{\mu}mol/g$) on dry basis. Betaine, glycinebetaine, $\beta$-alaninebetaine, $\gamma$-butyrobetaine, homarine and trigonelline were detected in most of samples. Levels of free and combined amino acids, ATP and related compounds fluctuated from sample to sample, with their contents higher in December and January and lower in March.

• Culinary science and hospitality research
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• v.22 no.6
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• pp.71-77
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• 2016

To determine the nutritional value of domestic tomatoes, the levels of amino acids, amino acid metabolites, and the bioactive compound ${\gamma}-aminobutyric-acid$ (GABA) were analyzed in three domestic tomato varieties (Rafito, Momotaro, and Medison). Eighteen free amino acids were found, and total free amino acid content was 3,810.21~4,594.56 mg/100 g (dry weight). L-glutamic acid (L-Glu) was the most abundant amino acid, ranging from 1,866.60 mg/100 g for Momotaro to 2,417.45 mg/100 g for Medison. The next most abundant amino acids were L-glutamine (L-Gln) and L-aspartic acid (L-Asp). The three tomato varieties had a good balance of all the essential amino acids except tryptophan. Total essential amino acid content was 274.26~472.71 mg/100 g (dry weight). The following amino acid metabolites were found: L-carnitine (L-Car), hydroxylysine (Hyl), o-phosphoethanolamine (o-Pea), phosphoserine (p-Ser), ${\beta}-alanine$ (${\beta}-Ala$), N-methyl-histidine (Me-His), ethanolamine (EtNH2),and L-citrulline(L-Cit). Large quantities of GABA were found in all three varieties: 666.95-868.48 mg/100g (dry weight). These results support the use of these tomato varieties as nutritious food materials.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.211-217
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• 2000

To standardize quality characteristics of commercial doenjang prepared by traditional method, general components, organic acids, amino acids and fatty acid composition were investigated. Moisture, crude protein, crude lipid, titratable acidity (expressed as milliliter of 0.1 N NaOH), acid value and salinity were 54.7%, 13.8%, 8.0%, 14.4mL, 45.7mg/g and 11.8%, respectively. The content of amino type nitrogen was 345.3mg% (w/w) in the range of 207.6 to 443.5mg% being 1.1~2.2-fold for all samples. Average value of Hunter color for L(lightness), a(redness) and b(yellowness) were 37.4, ＋9.7 and ＋21.3, respectively. Browning index value(expressed as optical density at 425 nm) of water-soluble compound(2.58) was above 7.1 times higher than that of the water-insoluble compound(0.38). Total contents of free and total amino acid were 3.81 and 9.72%, respectively, and then the former(1.1~3.7 times) was more different in all samples tested than that of the latter(1.1~2.0 times). Among amino acids, glutamic acid was abundant and its content of free and total amino acids was 0.57 and 1.24%, respectively. Of organic acids, lactic acid was the most abundant being 0.34%(average) and ranged from 0.15 to 0.86%. Linoleic acid(52.17%, as area%) was the highest content of the total fatty acids. Unsaturated and polyunsaturated fatty acids were 83.89 and 61.189%, respectively. Polyunsaturated fatty acid was markedly different among all samples and ranged from 51.52 to 64.91%.

• Food Science of Animal Resources
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• v.36 no.4
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• pp.558-565
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• 2016

The aim of this study was to investigate the influence of proteolytic pork hydrolysate (PPH) on yoghurt production by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Fresh lean pork was cut into pieces and mixed with deionized water and dealt with protease, then the resulting PPH was added to milk to investigate the effects of PPH on yoghurt production. The fermentation time, the viable cell counts, the flavor, free amino acids compounds, and sensory evaluation of yoghurt were evaluated. These results showed that PPH significantly stimulated the growth and acidification of the both bacterial strains. When the content of PPH reached 5% (w/w), the increased acidifying rate occurred, which the fermentation time was one hour less than that of the control, a time saving of up to 20% compared with the control. The viable cell counts, the total free amino acids, and the scores of taste, flavor and overall acceptability in PPH-supplemented yoghurt were higher than the control. Furthermore, the contents of some characteristic flavor compounds including acids, alcohols, aldehydes, ketones and esters were richer than the control. We concluded that the constituents of PPH such as small peptide, vitamins, and minerals together to play the stimulatory roles and result in beneficial effect for the yoghurt starter cultures growth.

• Food Science and Biotechnology
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• v.15 no.3
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• pp.351-356
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• 2006

In this study, we investigated the effect of adding a 1, 3, or 5% solution of germinated brown rice concentrate (GBRC) to fermented kimchi. During fermentation, the concentration of free amino acids and essential amino acids increased with increasing concentrations of GBRC. In particular, higher levels of free amino acids were associated with a sweet taste compared with controls. The ${\gamma}$-aminobutyric acid (GABA) content of kimchi containing the 5% GBRC solution was 3 times higher than that of controls. The total phenolic compound content (130 mg%) did not change significantly in the control group, but increased in 10 mg% increments as the GBRC concentration rose from 1 to 3 to 5%. 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity and superoxide radical scavenging activity also increased with the GBRC concentration, with maximum activity during the ripe stage with GBRC measured at 79 to 82% compared with controls (30 to 71 %). The nitrite scavenging activity was 10% higher with GBRC compared with controls and was highest when the pH was 1.2. These results showed that the addition of GBRC is effective in improving the function of kimchi.

• Asian-Australasian Journal of Animal Sciences
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• v.4 no.3
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• pp.211-218
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• 1991

The effects of dietary fiber on true digestibility of amino acids by growing pigs were studied, using semi-purified diets formulated from alfalfa meal, cassava leaf meal, rubber seed meal and leucacna meal at 20% level. A protein-free diet including 5% cellulose was formulated for correcting the endogenous amino acid loss. Across all the diets, arginine was the most digestible while the least at ileal level was threonine; methionine and/or histidine at fecal level respectively. The true digestibility value of amino acids at ileal level were higher than at fecal level except control diet (cellulose). The true digestibility values at ileal level were similar for all diets but differed at fecal level in different magnitude. These results indicate that undigestible compound in individual feedstuff might confound. True digestibility should be studied together for accurate diet formulation as apparent digestibility decreased when their amino acid concentration in the diet was reduced.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.579-588
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• 2001

In order to investigate the composition and monthly variation of extractive nitrogenous components in the laver Porphyra dentata cultured at the south coast of Korea, the fresh laver was analyzed separately for the amounts of free amino acids, combined amino acids, ATP and its related compounds, and quaternary ammonium basis in fresh laver were measured. The extractive nitrogen contents of fresh laver extracts were 760~870 mg/100g (dry basis). Twenty-seven to thirty-one kinds of free amino acids were detected in the laver extracts and their total amounts were 2,404~3,966 mg/100g (on dry basis). The laver extracts showed rich in free amino acids such as alanine, taurine, glutamic acid, glutamine and aspartic acid. Sixteen to twenty-three kinds of combined amino acids were detected in the extracts and their total amounts were 1,429~2,692 mg/100g (on dry basis). Proline, glutamic acid, glycine, phosphoserine, serine were the amin combined amino acids in the extracts. The amounts of ATP and related compounds were 73.3~94.4 mg/100 g (2.04~4.43 $\mu$mol/g, on dry basis). Homarine and trigonelline were detected in all specimens but $\beta$-alaninebetaine, ${\gamma}$-butyrobetaine were found in some. Small amounts of trimethylamine were detected in all samples. Free and combined amino acids were occupying almost 90% of extractive nitrogen. Most of free and combined amino acids showed a marked monthly variation with a maximum in January and March, and a minimum in February and April. The fresh laver P. dentata did not differ much from the fresh laver P. yezoensis in qualitative com-position of extractive components, but their contents were generally low level.

• 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.