• 한국식품영양과학회지
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• 제26권6호
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• pp.1140-1146
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• 1997

Storage stability of ginger paste product was investigated from the standpoint of the inhibition of nonenzymatic browning and loss of gingerol contents. For the experimentations, control, 0.04% of N-acetyl-L-cysteine in ginger paste(NAcCys), and combination treatment of NAcCys, 0.92 of water activity and 6.30 of pH in ginger paste (mixed treatment) were stored at 3$0^{\circ}C$ for 40 days and analyzed for browning and gingerol contents. In addition the changes in sugars, organic acids, ascorbic acids, amino acids, and sensory quality were determined. The results revealed that the mixed treatment agent was effective in preventing both nonenzymatic browning and loss of gingerol contents. The inhibition by combination treatment might be resulted from the control of radical formations by sulfhydryl groups of NAcCys and the increase of diffusion resistance in lower water activity. Browning development and total gingerol contents were found to be correlated to some physicochemical characteristics of ginger paste; that is, browning development to amino acid and color value in sensory evaluation, and total gingerol contents to flavor in sensory evaluation.

• Bulletin of the Korean Chemical Society
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• 제34권9호
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• pp.2604-2608
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• 2013

An efficient synthesis of 2,2'-dipyrryl ketones has been carried out from pyrrole-2-carboxylic acids using trifluoroacetic anhydride (TFAA). Simultaneous generation of both mixed anhydride and 2-unsubstituted pyrrole, via facile decarboxylation with in-situ generated TFA, made their cross reaction (intermolecular Friedel-Crafts acylation) possible and efficient.

• Preventive Nutrition and Food Science
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• 제14권3호
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• pp.220-225
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• 2009

In this study, the color value, water solubility, swelling power and sensory evaluation of Dioscorea batatas was examined with the addition of functional additives such as sugar alcohols and organic acids to investigate the browning inhibition and preference of these additives. Treatment with erythritol and citric acid were found to result in the highest hunter L-value, solubility and swelling power relative to the other functional additives. Therefore, erythritol and citric acid were selected as additives for Dioscorea batatas. The Dioscorea batatas containing the mixed additives (erythritol and citric acid) showed higher brightness, water solubility and swelling power than those containing only a single additive. In addition, the color and taste preference determined in the sensory evaluation had higher values when the mixed additives were used.

• 대한가정학회지
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• 제29권4호
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• pp.37-43
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• 1991

Oxidative stability of crude wheat germ oil (WGO) was determined by the active oxygen method(Rancimat, hrs at 98$^{\circ}C$). The induction time of crude WGO was 7.6hrs as compared to 23.7hrs of crude soybean oil. However, the induction time of WGO could be extended by 2-3 times with 300ppm of mixed tocopherols and 200ppm of organic acids. The antioxidant effect of organic acids increased in the order of L-ascorbic acid > tartaric acid > citric acid > malic acid. Especially, the induction time of WGO could be extended by ca. 38hrs with 500ppm of L-ascorbic acid. This antioxiative effect of 500ppm L-ascorbic acid with mixed tocopherol(100, 200, 300 or 500ppm). It seems that the synergistic effect of L-ascorbic acid was due to the high content of tocopherols(0.4%) in WGO.

• Journal of Nutrition and Health
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• 제3권2호
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• pp.113-117
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• 1970

1) It was found that the polished rice is short of Iysine, methionine, cystine, and tryptophan among the essential amino acids, and that it shows no significant variations with regard to its pattern of geographical region. 2) Comparing in the contents of essential amino acids in the cereals, such as polished barley, wheat, great millet, and soy bean, the soy bean is found to be better than the polished rice, while the others to be either poorer or similar than the polished rice. 3) The aminal experiments observed with the mixed diet revealed that the most ideal composition of the mixed diet is the one composed of 70% polished rice, 20% polished barley, and 10% soy bean.

• Bulletin of the Korean Chemical Society
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• 제1권2호
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• pp.49-54
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• 1980

Solutions of $Ni^{2+}$ and $Cd^{2+}$ were mixed with the solutions of various dibasic organic acids in the presence of cation exchange resin at room temperature. The distribution ratios of the metal ions between resin and solution were measured, using radioactive metal ions as tracer. From the observed variation of the distribution ratios with acid anion concentrations, it was concluded that $Ni^{2+}$ and $Cd^{2+}$ formed one-to-one complexes with succinate, malonate, o-phthalate and tartarate ions in aqueous, 20 % ethanol-water and 20 % acetone-water solutions. The results of the present study indicated that the relative stabilities of the complexes in solution increased generally in the order : $Ni^{2+}$ < $Cd^{2+}$ complexes. Succinate < malonate < o-phthalate < tartarate complexes. Aqueous < mixed solvent systems.

• Bulletin of the Korean Chemical Society
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• 제1권3호
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• pp.78-82
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• 1980

Solutions of $Cd^{2+}$, $Co^{2+}$ and $Ni^{2+}$ were mixed with the solutions of hydroxycarboxylic acids such as salicylic, lactic and mandelic acids in the presence of cation exchange resin at room temperature. The distribution ratios of the metal ions between resin and solution were measured, using radioactive metal ions as tracer. From the observed variation of the distribution ratios with the acid anion concentrations, it was concluded that $Cd^{2+}$, $Co^{2+}$ and $Ni^{2+}$ formed the one-to-one complexes with salicylate, lactate and mandelate ions in aqueous, 20 % ethanol-water and 20 % acetone-water solutions. The results of the present study indicated that the relative stabilities of the metal-acid complexes in solution increased in the order: $Cd^{2+}$ <$Co^{2+}$ <$Ni^{2+}$ complexes. Salicylate

• 식품과학과 산업
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• 제52권1호
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• pp.68-83
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• 2019

The history of fermented condiments symbolizes that of the fermentation industry of Korea. Daesang Co. (ex Miwon) initiated the production of MSG using fermentation process in 1960 for the very first time. Ever since, both Daesang and CJ Co. (ex Cheil Jedang) have scrambled for taking up bigger share of Korean market in the field of MSG, IG-coated MSG, and mixed seasoning. It is noteworthy that both companies have powerfully contributed to the development of Korean fermentation industry. Daesang initiated exporting plants to Indonesia in 1973, whereas CJ has become the global leader of the IMP market. Furthermore, both of them have developed such as not only amino acids but also nucleic acid-related substances, organic acids, enzymes etc. with glutamic acid as a platform. It is anticipated that the two will develop the newly diversified edible substances and various kinds of fermented foods along with new food cultures.

• Asian-Australasian Journal of Animal Sciences
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• 제18권2호
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• pp.282-295
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• 2005

The processing of dietary lipids can be distinguished in several sequential steps, including their emulsification, hydrolysis and micellization, before they are absorbed by the enterocytes. Emulsification of lipids starts in the stomach and is mediated by physical forces and favoured by the partial lipolysis of the dietary lipids due to the activity of gastric lipase. The process of lipid digestion continues in the duodenum where pancreatic triacylglycerol lipase (PTL) releases 50 to 70% of dietary fatty acids. Bile salts at low concentrations stimulate PTL activity, but higher concentrations inhibit PTL activity. Pancreatic triacylglycerol lipase activity is regulated by colipase, that interacts with bile salts and PTL and can release bile salt mediated PTL inhibition. Without colipase, PTL is unable to hydrolyse fatty acids from dietary triacylglycerols, resulting in fat malabsorption with severe consequences on bioavailability of dietary lipids and fat-soluble vitamins. Furthermore, carboxyl ester lipase, a pancreatic enzyme that is bile salt-stimulated and displays wide substrate reactivities, is involved in lipid digestion. The products of lipolysis are removed from the water-oil interface by incorporation into mixed micelles that are formed spontaneously by the interaction of bile salts. Monoacylglycerols and phospholipids enhance the ability of bile salts to form mixed micelles. Formation of mixed micelles is necessary to move the non-polar lipids across the unstirred water layer adjacent to the mucosal cells, thereby facilitating absorption.

• The Korean Journal of Ecology
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• 제27권2호
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• pp.61-65
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• 2004

To elucidate the trophic relationships within a subtropical wetland, the profile of fatty acids in producers, consumers and sediments of the mangrove forest and intertidal mudflat was studied. Results indicated a close relationship in fatty acid profiles between the mangrove plants Aegiceras corniculatum and Avicennia marina and the sesarmid crab Sesarma bidens, and between the fiddler crab Uca arcuata and diatoms. The fatty acid profile of the mudskippers Boleophthalmus pectinirostris and Periophthalmus cantonensis, however, showed a mixed diet of diatoms, macroalgae, protozoa and crabs. Seasonal changes in fatty acid profiles in mangrove plants, sediments and sesarmid crabs were noted. The implication of using fatty acids as tracer of trophic relationships was discussed.