• Applied Biological Chemistry
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• v.38 no.5
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• pp.431-434
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• 1995

Chemical composition of barley leaves of four varieties (Olbori, Suwon 298, Suwon 311 and Milyang 60) grown under the same environmental conditions at the same location was investigated. Barley leaf samples were collected on two weeks before heading period. The barley leaves contained $25{\sim}29%$ crude protein, $9.3{\sim}9.9%$ crude lipid, $9.3{\sim}11.2%$ ash, $1.3{\sim}1.8%$ ${\beta}$-glucan on dry matter basis. Chlorophyll contents of Olbori, Suwon 298, Suwon 311 and Milyang 60 were 951 mg%, 885 mg%, 866 mg%, 826 mg%, respectively. Mineral contents of barley leaves were not significantly different each other and potassium content was found to be the highest among all the minerals observed. Vitamin C contents of Olbori, Suwon 298, Suwon 311 and Milyang 60 were 328 mg%, 266 mg%, 278 mg% and 269 mg%, respectively. Free sugar contents of barley leaves were somewhat different and the glucose content was the highest among the free sugars, ranging from 5.70% to 8.35%. Besides glucose, fructose, sucrose and raffinose contents were also relatively higher than the other free sugars. In other oligosaccharides, 1-kestose($GF_2$) content was between 0.26% and 0.39% and a slight amount of 1-nystose($GF_3$) was also detected. Although aspartic acid, glutamic acid and serine were relatively higher content than the other free amino acids, the values were not consistent in different varieties.

• The Korean Journal of Food And Nutrition
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• v.17 no.1
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• pp.25-31
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• 2004

The quality and sensory characteristics of kimchi during fermentation at 15 $^{\circ}C$ were evaluated. Kimchi was prepared with Chineses cabbage which was brined in 10% salt water added dill hot-water extracts(DK) and stevia hot-water extracts(SK) respectively. The pHs and reducing sugar contents of kimchi were decreased with increasing the fermentation time whereas lactic acid(%) was increased. The pH of DK was lower than control, and the lactic acid(%) contents of DK, SK were equal or higher than control in the first stage of fermentation. Also, the reducing sugar contents of DK, SK were lower than control. These results showed that the fermentation of DK and SK were faster than that of control in the first stage of fermentation. But the lactic acid(%) contents of DK, SK were higher than control after the 12th day of fermentation. It showed that it is possible to extend the preservation of kimchi. With increasing fermentation time, the L value of kimchi juice was increased, and the a value was decreased, and the b value was constant. Especially, the a value of DK, SK was higher than control. It meant that DK, SK kept more carotenoids in kimchi than control. On the 6th day of fermentation, the sensory evaluation analyzed by ANOVA followed Duncan's multiple range test showed that the levels of the green smell and the moldy flavor of DK were significantly lower than control(p<0.05) and the levels of the green smell, the green flavor and the moldy smell of SK were significantly lower than control(p<0.05), too. And the level of overall flavor of DK, SK was higher than control. The most preference among experimental groups was SK and then control, DK. The levels of TBARS of DK, SK were generally lower than control, and the level of TBARS of DK was lower than SK.

• Korean Journal of Food Science and Technology
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• v.42 no.3
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• pp.263-268
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• 2010

This research was conducted to evaluate the occurrence of ochratoxin A (OTA) in coffee and fruit products in Korea. A total of 388 coffee and fruit product samples were collected from retail or outlet markets; 177 samples were coffee and 211 were fruits or their products. Analytical methods including AOAC and Comit$\acute{e}$ Europ$\acute{e}$en de Normalisation (CEN) were selected and modified by method validation to detect and quantify the OTA in samples. All samples were analyzed by liquid chromatography with fluorescence detection. OTA was detected in 3.9% of 177 kinds of coffee and 0% of 211 kinds of fruit products. The levels of OTA were $0.7-4.6\;{\mu}g/kg$ in green coffee, $0.3-4.8\;{\mu}g/kg$ in roasted coffee, $1.4\;{\mu}g/kg$ in mixed coffee, and $0.4-0.6\;{\mu}g/kg$ in instant coffee. However, OTA was not detected in liquid coffee, dried fruits, or grape juice. OTA levels of all samples detected were less than the European Union legislation of $5.0\;{\mu}g/kg$ in coffee, $10.0\;{\mu}g/kg$ in raisins and $2.0\;{\mu}g/kg$ in grape juice. Therefore, the risk of OTA in coffee and fruit products in Korea is relatively low at safe levels.

• Horticultural Science & Technology
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• v.28 no.6
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• pp.954-958
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• 2010

The study was conducted to investigate the relationship between berry set density per bearing shoot and fruit quality in 'Kyoho' grape. Fruit quality was evaluated by soluble solids content (SSC), titratable acidity (TA), skin color, and total anthocyanin content (TAC). There was a sharp increase in SSC of fruit juice from veraison initiation to 30 days after veraison. The SSC level increased with the lower berry set per bearing shoot. The rapid accumulation of SSC 4 weeks after veraison in the cluster of low berry set (10-20) was observed, while that of high berry set (40-50) showed delayed and low SSC accumulation which reached only $15.0^{\circ}Bx$ at harvest. TA of fruit juice in all treatments reduced rapidly from veraison initiation to 30 days after veraison, and then reduced gradually. TA in all treatments except 50 berries set reached to 0.4-0.6% which was optimal TA in 'Kyoho' at fruit harvest. During fruit maturing after veraison, fruit skin color changed from green to purple-black, L and b value decreased, and a value increased. TAC in 10 and 20 berries set was gradually increased to 2 weeks after veraison, sharply increased until 6 weeks after veraison, and then finally decreased, while TAC in content in 30, 40, and 50 berries set per annual shoot remained at low level. The results indicated that the number of berry set for good quality seemed to be 20 per bearing shoot in 'Kyoho' grape.

• The Korean Journal of Pesticide Science
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• v.15 no.2
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• pp.166-176
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• 2011

Bacillus thuringiensis CAB530 was isolated from dead Anomata albopilosa (Rutelidae: Coleoptera) and soil of green tea field, and confirmed its insecticidal activities. CAB530 isolate showed a high insecticidal activity against the beet armyworm among the many lepidopteran insects that are difficult to control. $LC_{50}$ value of CAB530 isolate against the second larva of Spodoptera exigua was $1.49{times}10^4$ spore concentration (cfu/$m{\ell}$). SDS-PAGE result of insecticidal toxin protein of CAB530 isolate showed a band at 130 kDa that is similar pattern with B. thuringiensis subsp. kurstaki that took insecticidal activity against S. exigua. Otherwise, the crystal protein of the CAB530 isolate was conformed at 65 kDa level after 30 minute of incubation in S. exigua midgut juice. Six crystal genes (cry1Aa, cry1Ab, cry1C, cry1D, cry1F and cry1I) were identified by PCR. It different from genes of B. thuringiensis subsp. kurstaki. Crystal shape and pattern of toxin protein was similar with B. thuringiensis subsp. kurstaki, however, insecticidal activity and PCR result of CAB530 isolate was similar with B. thuringiensis subsp. aizawai.

• Korean Journal of Food Science and Technology
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• v.24 no.6
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• pp.528-534
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• 1992

Growth stimulatory material for lactic acid bacteria was extracted from radish and radish green juice and its growth stimulatory effect was tested. Dried methanol-precipitated growth stimulatory material was lightly grayish white powder, Its ash content is 44% and approximately 50% of the ash is sulfur. It has reddish brown color upon solubilization in water. The material had unchanged stimulatory effect when it was treated with proteinase or pectinase, or ashed. The growth stimulatory activity was dialyzable. The material was able to counteract the growth inhibitory effect of EDTA. When selected lactic acid bacteria were grown at $30^{\circ}C$ for 24 hours in peptone(0.5%)-yeast extract(0.5%)-glucose(2%) broth with and without 0.5% growth stimulatory material, the material stimulated the growth of Lactobacillus plantarum, L. fermentum, L. leichmanii, L. sake, L. brevis, L. acidophilus, L. casei, Pediococcus pentosaceus, Leuconostoc mesenteroides, Streptococcus faecalis, S. lactis, S. cremoris and S. thermophilus by 19, 1833, 133, 444, 840, 32, 14, 18, 6, 17, 4, 5 and 4 times, respectively.

• Journal of Korean Society of Forest Science
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• v.40 no.1
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• pp.43-50
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• 1978

The elder berry was known to the rich in natural food colour resources and used in as for making wine, confectionary, perfumes, natural food colour, making elder berry juice, jelly, jam and medicinal properties or oils. In the present study, wish was to find the effect of various factors on the success of the vegetative propagation of elder berry by means cutting in the exposed field and green house was carried out and those obtained results can be summarized as follows. 1. Cuttings with dormant cutting stocs in the polyethylen house with heating and water mist spray resulting 100 percent survival. And temperature and the relative humidity in which fraim during the cutting season were around $20{\sim}25^{\circ}C$ and 70-90% respectively and in case as more significant other of the 1% Level. 2. With five varieties tested, resulting 93.8 percent survival, The F. value is not significant. 3. With four organs of cutting stock tested resulting 57.5 percent survival on the cuttings with two knodes of dormant cutting stock served as better cutting stock than others. The F. value is more significantly 1% Level. 4. Dormand bud served as possible cutting stock was found to be 17.66 survival percentage. 5. Both earlier and later stage of germinated Leaves with soft wood cutting stock poor cuttings, and the degree of development of 15th June cutting stock was optimum stage on the principal factor governing the success of cutting in the soft wood cutting showing 54% survival. The F. value is more 1% Level significant.

• Journal of Life Science
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• v.9 no.1
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• pp.35-43
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• 1999

Leaf protein (LP) was prepared by centrifugation the green juice from Italian ryegrass (Lolium multiflorum Lam.) at acid precipitation. LP was compared with casein and soybean protein isolate for their concentration of serum lipids and free amino acids in Wistar male rats for 2 weeks. Each protein source was incoporated into cholesterol free, low-fat diet to provide a protein level of 20%. A comparison of serum amino acids in leaf protein-fed vs. casein-fed rats showed that, glycine was the only amino acid having a higher concentration whereas concentration of other amino acids were lower in the leaf protein-fed rats compared with the casein-fed rats. Further alanine was significantly lower in the leaf protein-fed rats compared with the casein-fed rats, and the protein-induced differences in glycine and alanine concentration of unfed rats were reproducible. Concentration of several amino acids, rarticularly valine, leucine and tyrosine, also changed when serum cholesterol concentrations varied, but these effects could not be explained by our experiments. The results suggest that a change in serum concentration of glycine and alanine of unfed rats may be related to the change in serum cholesterol concentration. These data also suggest appear to function in a similar way to soybean protein in their hypocholesterolemic action.

• Korean Journal of Plant Resources
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• v.24 no.2
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• pp.195-199
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• 2011

Tomato (Lycopersicon esculentum M.) is one of the most important crops to the fresh vegetable market and the food processing industry. To evaluate genetic variation in tomato fruits, major characteristics such as soluble solids, acidity and carotenoid contents were analyzed for 771 genetic resource lines. Lines in red color was about 85% which is the largest one followed by peach color, yellow, green, orange, and black. The sweetness of juice ranged from 2.2 to 11.5% (in brix), the average being 5.6%. The acidity ranged from 0.124% to 1.665%, and the average was 0.881%. The lycopine contents was up to 80.4 ${\mu}g/g$, and 43.4 ${\mu}g/g$ in average. ${\beta}$-carotine ranged 1.8 to 48.8 ${\mu}g/g$ and it average was 10.8 ${\mu}g/g$. Statistical analysis indicates that there is coefficient of correlation between acidity and sweetness, acidity and pH, pH and lycopine, lycopine and ${\beta}$-carotine. It is expected that the result of this study can be used for breeding more competitive species with respect to contents in sugar or functional chemicals from the selected characteristic species.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.973-978
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• 2006

This study was conducted to investigate the solubility, antioxidative and antimicrobial activity of the freeze dried chitosan-ascorbate (CAs) and chitosan-acetate (CAc). In the results of solubility, CAs was soluble over 0.5% in distilled water, vinegar, green tea, soju (distilled liquor), beer and red wine, while it was not soluble in soy sauce, soy milk, milk, orange juice, coffee, sesame oil, soy milk and soybean oil. The solubility of CAc in the liquid foods was similar to those of CAs, but it was soluble less than 0.1% in beer, and formed curd in red wine. Electron donating activity, antioxidative activity and SOD activity of CAs were 48.2, 90.6 and 67.5%, respectively, while the activities of the CAc were 0, 40.0 and 10.0%, respectively. The minimal inhibitory concentrations of CAs and CAc were $200\;{\mu}g/disc$ against Bacillus circulans, Bacillus brevis, Bacillus licheniformis, Bacillus arabitane and Bacillus sterothermophillus, $400\;{\mu}g/disc$ against Escherichia coli O157, Listeria monocytogenous, Bacillus cereus and Bacillus subtilis. There was no significant difference in Hunter's L* value between CAs and CAc $(81.95{\sim}82.97)$, but Hunter's a* and b* values of the CAs was higher than those of CAc. While sour and bitter tastes of CAs were lower than those of CAc, there was no significant difference in astringent taste. From these results, it suggested that CAs has more extensive utility in liquid foods with antimicrobial and antioxidant activity as well as sensory quality compared to CAc.