• Korean Journal of Agricultural Science
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• v.11 no.1
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• pp.8-24
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• 1984

In this study, investigated the effects of four strains belonging to Aspergillus oryzae on the quality of Kochujang. In the Koji and Kochujang making, investigated the difference of enzyme production of each strain, the change of each component and color during the aging, and tested the sensory taste. The results obtained were as follows; 1. Protease activity (acid, neutral) in wheat flour Koji was high in the case of Aspergillus $oryzae-S_1$ and Aspergillus oryzae - M of short stalked type. The strain Aspergillus $oryzae-S_1$ showed maximum activity after two days of Koji making, while the strain Aspergillus oryzae - M showed low activity till two days, but showed maximum activity after three days-four days of Koji making. 2. In $\alpha$-amylase activity, strain Aspergillus $oryzae-S_1$, Aspergillus $oryzae-S_2$ and Aspergillus oryzae - M showed high activity after two days of Koji making. Aspergillus oryzae-NB strain showed slower ${\alpha}$ - amylase activity than that strains. 3. In glucoamylase activity, all strain tested showed high activity after three days of Koji making, but st rain Aspergillus oryzae - NB showed slower activity than ot - hers. 4. In protease activity (acid, neutral) during the aging of Kochujang, strain Aspergillus $oryzae-S_1$ and Aspergillus oryzae - M of short stalked type showed higher activity than that of long stalked type. 5. Amino type nitrogen contents during the aging of Kochujang was very higher in the case of strains Aspergillus $oryzae-S_1$ and Aspergillus oryzae - M of short stalked type than other strains, and each contents was 315mg% and 337mg% after aged for ninty days. 6. The results that analysed free sugar of Kochujang aged for ninty days with HPLC were; glucose 5.84~7.13%, fructose 4.13~5.00%, rhamnose 0.91~1.04%, maltose 0.72~0.92% and presence of xylose was recognized. 7. The results that analysed alcohols of Kochujang aged for ninty days with gas chromatography were; ethanol 1.51~1.78%, n-propyl alcohol 1.13~1.20mg%, iso-amyl alcohol 3.5~4.4mg%. 8. In the sensory test of Kochujang aged for sixty days and for ninty days, the case of strains Aspergillus oryzae-M and Aspergillus $oryzae-S_1$ of short stalked type showed good taste, while the case of strains Aspergillus $oryzae-S_2$ and Aspergillus oryzae-NB of long stalked type showed good flavor and color.

• Korean Journal of Food Science and Technology
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• v.14 no.4
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• pp.388-393
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• 1982

Lipids extracted from two garlic samples (Allium sativum Linnaeus) were studied. Total lipid content of the samples ranged from 310 to 342mg/100g of fresh garlic. These lipids were shown to consist of $36.4{\sim}43.5%$ neutral lipids, $20.3{\sim}24.3%$ glycolipids, and $36.2{\sim}39.3%$ phospholipids. Among the neutral lipids, triglycerides were predominant $(80.5{\sim}83.6%)$ with smaller amounts of free sterols, free fatty acids, and sterol esters being present. 1, 2-Diacylglycerol acetates, 1, 3-diacylglycerol acetates and cholesterol acetates were also tentatively identified. Esterified steryl glycosides and steryl glycosides were major sugar-containing lipids, but monogalactosyl diglycerides, cerebrosides, digalactosyl diglycerides and sulfolipids were relatively minor components. Of the phospholipids, phosphatidyl cholines and serines, and phosphatidyl ethanolamines were the major components, comprising over 85% of this class. Phosphatidic acid and phosphatidyl inositols were also present. The major fatty acids in the total and three lipid classes were linoleic, palmitic, oleic and linolenic acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.639-646
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• 1997

The contents of free sugars, organic acids, amino acids, total carotenoids and pectin of pumpkin were analysed. Weight percentage of flesh was 84% of total weight. Rind and funicular attachment of seed were 10% and 3.5%, respectively. Major free sugars in pumpkin were fructose, glucose, sucrose. In flesh, fructose and glucose were the major free sugars, corresponding to 87% of total free sugars . Total sugar content in the flesh was three times higher than that in the funicular attachment of seed. Contents and composition of free amino acids were quite different according to the different parts of pumpkin. Non-volatile organic acids in pumpkin was malic, succinic and fumaric acid. The major acid in the flesh and funicular attachment of seed was malic acid and the contents in these parts were 85.2mg% and 226.5mg%, corresponding to 63% and 70% of the total organic acids, respectively. Eigh-tyseven percent of total carotenoids in the pumpkin was in the funicular attachment of seed, amounting 65.3mg%. However flesh and rind contained 6.6mg% and 3.3mg%, respectively. Water soluble pectin consisted 58% of the total soluble pectin in different parts of pumpkin, and soluble Pectin content was higher in funicular attachment of seed than in flesh. The major neutral sugars of the pectin in flesh and funicular attachment of seed were galactose and glucose consisting 45% and 36.5% of total neutral sugars.

• The Korean Journal of Food And Nutrition
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• v.36 no.1
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• pp.6-16
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• 2023

To investigate the anti-inflammatory activity of submerged culture using Cordyceps militaris mycelium, culture-including mycelia was extracted and lyophilized into postbiotics (hot-water extract; CM-HW). HW was fractionated into crude polysaccharide (CM-CP) by ethanol precipitation, and CM-CP was further dialyzed into CM-DCP by dialysis with running water using 12~14 kDa dialysis tube. When the cytotoxicity of subfractions against cells was assessed, no subfraction had a cytotoxic impact that was substantially different from the control groups. In an inflammatory model using LPS-stimulated RAW 264.7 cells, CM-DCP significantly decreased IL-6 and MCP-1 production levels compared to the LPS-control group. CM-DCP also inhibited IL-6 and IL-8 secretion in HaCaT keratinocytes stimulated with TNF-α and IFN-γ. In the meanwhile, the neutral sugar content and mannose ratio of anti-inflammatory CM-DCP were higher than the other fractions, and CM-DCP contained β-1,3/1,6-glucan of 216.1 mg/g. High pressure size exclusion chromatography revealed that CM-DCP contained molecules with a molecular weight range of 5.6 to 144.0 kDa. In conclusion, postbiotics of C. militaris mycelium significantly promoted anti-inflammatory activity, suggesting that neutral polysaccharides including Glc and Man contribute to the anti-inflammation in RAW 264.7 or HaCaT cells.

• Journal of The Korean Society of Grassland and Forage Science
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• v.22 no.4
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• pp.297-302
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• 2002

This study was carried out to compare the agronomic characteristics, forage yield, and quality of four sorghum $\times$ sudangrass hybrids at Yonam College of Agriculture Experimental Livestock Farm, Sunghwan in 2001. The four recommended hybrids used in this study were ‘SXl7’ and ‘877F’(heading type), and ‘TE Evergreen’ and ‘Turbo 9’(headless type). sugar content or heading hybrids(SX17 and 877F) were higher then that of headless hybrids(TE Evergreen and Turbo 9). SX17 had resistance to lodging, while all hybrids had resistance to foliar disease and insect. Dry matter(DM) and total digestible nutrients (TDN) yields of heading hybrids were higher then those of headless hybrids. Among sudangrass hybrids, DM and TDN yields of 877F were the highest(21,007 and 12,276kg/ha). The crude protein of Turbo 9(10.5%) was higher than other hybrids. Neutral detergent fiber(NDF) content of headless hybrids were higher than that of heading hybrids, while acid detergent fiber(ADF) and acid detergent lignin(ADL) contents of headless hybrids were lower than those of heading hybrids. Calculated TDN of headless hybrids were higher than that at heading hybrids. Cellulase digestible of organic matter of dry matter (CDOMD) of headless hybrids also were higher then that of heading hybrids. Results of this experiment indicates that heading hybrid was better than headless hybrid in the agronomic characteristics and forage yield of sorghum $\times$ sudangrass. However heading hybrid was lower than leafless hybrid in quality of sorghum $\times$ sudangrass.

• Applied Biological Chemistry
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• v.44 no.3
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• pp.173-178
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• 2001

This study was carried out to analyse the nutrient composition of grape seeds and to assess as a plant oil source. Mean values of nutrient contents were as follows: moisture 10.1%, crude protein 11.7%, crude fat 29.7%, crude ash 2.53%, total sugar 4.38 ${\mu}g/mg$, and reducing sugar 3.96 ${\mu}g/mg$. Linoleic acid was the most prominent fatty acid, showing 66.15%, and followed by oleic acid > palmitic acid > stearic acid. Mean contents of neutral-, glyco-and phospholipids were 85.4%, 6.50%, and 8.06%, respectively. Mean saponification value of crude fat was 187.5, showing elevated value than that of perilla oil. Antioxidative capacity of grape seed oil was marked by 12 and 50% higher values than those of perilla or sesame oils. Regardless of storage conditions, grape seed oil showed more lowered P.O.V than perilla and sesame oils. P.O.V of grape seed oil treated at $150^{\circ}C$ showed a lower value than those of perilla and sesame oils. The stability against oxidation may be related with the antioxidant substances contained in the grape seeds.

• Applied Biological Chemistry
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• v.51 no.4
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• pp.281-287
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• 2008

Effect of combined use of anti-microbial materials, such as alcohol, mustard and chitosan, or pasteurization on the quality of low salted kochujang was investigated during storage at $30^{\circ}C$ for 12 weeks. Activity of amylase decreased during storage, with lower activity in pasteurized kochujang than the other groups. Acidic protease activity increased during storage, but neutral protease activity decreased after 4 weeks. Viable cells of yeast increased during storage, but bacterial counts decreased gradually and did not show any remarkable difference among the test groups. Hunter a-values decreased as storage time increased, whereas L- and b-values decreased after 4 weeks and the degree of increase in total color difference (${\Delta}E$) was low in the supplementary ingredients added kochujang. The moisture contents and water activities decreased during storage with being lower in supplementary ingredients added groups. Titratable acidity of kochujang was decreased after 4 weeks of storage with the highest in combination of the supplementary ingredients added group. Oxidation-reduction potential was low in the supplementary ingredients added kochujang. Total sugar and reducing sugar contents of kochujang decreased during storage, with the highest contents in the supplementary ingredients added group. Ethanol content of kochujang increased during storage, whereas ethanol production was reduced in ethanol added one. Amino-nitrogen and ammonia-nitrogen contents decreased during storage with being lower in kochujang prepared with supplementary ingredients. Therefore, supplementary ingredients added kochujang would be effective for extending shelf-life of kochujang.

• Korean Journal of Plant Tissue Culture
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• v.25 no.6
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• pp.477-485
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• 1998

To underatand in vitro regulation of differentiation, the effects of growth regulators and nitrogen source on metabolism of cell wall polysaccharides in suspension culture of kidney bean (Phaseolus vulgaris L.) were investigated. The suspension cells (cell clusters) were directly induced from the epicotyl segments of the seedlings, which were cultivated in MS medium supplemented with 1.0mg/L of 2,4-D and 0.5 mg/L of kinetin. When compared with cell wall sugar contents of the epicotyl segments, the cellulose content of the suspension-cultured cells decreased; while the pectin and hemicellulose content increased; suggesting increases of rhamnogalacturonan I and arabinogalactan IIduring the dedifferentiation, respectively, The effects of growth regulators(2,4-D, 1.0mg/L and kinetin, 0.5mg/L) and nitrogen source (potasium nitrate, 19.0mg/L and ammonium nitrate, 16.5 g/L) in the medium on the proliferation and the turnover of the cell wall polysaccharides were investigated for 30 days. In the medium with growth regulators and without nitrogen source, the proliferation rate was extremely high (16 folds). Growth regulators and nitrogen source increased the pectin content. Analysis of neutral sugar composition of pectin fraction showed that nitrogen source enhanced rhamnose level remarkably, suggesting that rhamnogalacturonan I was the one most likely synthesized. In hemicellulose fraction, growth regulators reduced arabinose level, suggesting that arabinogalactan II was degraded. And nitrogen source reduced galactose level, suggesting that xyloglucan was also degraded.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.394-403
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• 1995

Various thermal treatments such as toasting, roasting, drum drying, autoclaving+drum drying, microwaving+drum drying and extrusion were attempted to investigate their effects on chemical composition (proximate composition, Klason lignin, neutral sugar, uronic acid, starch, free sugar, dietary fiber, phytic acid, etc) and functional properties (water solubility index, water absorption index, water holding capacity, oil holding capacity, bulk density, swelling, etc) of wheat bran. Thermal treatments on wheat bran increased soluble dietary fiber (SDF) content from 2.7% (raw sample) to 4.6% (toasted), 4.5% (roasted), 4.6% (drum dried), 5.2% (autoclaved), 3.7% (microwaved), 5.6% (extruded). In contrast, total dietary fiber (TDF) content remained nearly constant regardless of thermal treatments, reflecting the concomitant decrease in insoluble dietary fiber (IDF). It was also found that water holding capacity (WHC) increased $20{\sim}75%$ due to thermal treatments employed in this research. Both bulk density and swelling were not directly relevant to WHC, but thier multiplication exhibited good correlation $(R^2=0.94)$ with WHC. Scanning elctron microscopy (SEM) exhibited that structure of raw wheat bran was significantly modified, whose degree and shape well reflected the types of thermal treatments.

• Journal of the Korean Applied Science and Technology
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• v.34 no.3
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• pp.545-554
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• 2017

This study is concerned with the stability of liquid crystal forming emulsifier with localized depend on change of pH using liquid crystal forming agent of advanced company. The liquid crystal emulsifying agent was localized using Sugar Crystal-LC (bio-tech Co., Ltd., Korea), and comparative samples were measured by using Nikkomulese-LC (Nikko Camicarls, Japan) and Alacel-LC (Croda Camicarls, UK). Liquid crystal formation was confirmed microscopically to show the formation of liquid crystal structure at acidic (pH=4.2), neutral (pH=7.0) and alkaline (pH=11.7). The particles of the liquid crystal were observed with a polarizing microscope according to the stirring speed. The stirring time was all the same for 3 minutes with a homo-mixer, and the stirring speed was increased to 2500 rpm, 3500 rpm and 4500 rpm to observe the liquid crystal state. As a result, it was found that the Korean surfactant was more stable and clear liquid crystal structure was formed than the two foreign acids. In the case of the UK in acid zone, the emulsion particle size was uniform and unstable. In the case of Japanese surfactant, it has similar structure and performance to those of localized Korean. It was found that Korean surfactant had superior emulsifying performance in acid zone compared with foreign products. It is possible to develop various formulations such as liquid crystal cream, lotion, eye cream, etc. using Sugar Crystal-LC emulsifier as an application cosmetic field, and it is expected that it can be widely applied as emulsifying technology for skin care external application in the pharmaceutical industry and the pharmaceutical industry as well as the cosmetics industry.