• 동아시아식생활학회지
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• 제10권3호
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• pp.200-207
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• 2000

This study was conducted to investigate the nutritional constituents of pine pollen and the effects of pine pollen on rat liver. Using the chemical components analysis method, the constituents of pine pollen are crude protein(13.97%). crude lipid (6.50%), crude ash (3.25%). Detectable in pine pollen are main fatty acids and non-essential amino acids such as glutamic acid and aspartic acid such as oleic and linoleic acid and 18kinds of amino acid including essential amino acids. The effects of pine pollen on rat liver fed with a high fat diet for 6 weeks showed significant decrease in total lipid and triglyceride as compared with the group fed with a fat diet only. Total cholesterol content decreased by 20.33%. No significant difference was found in total protein content of each group. Pine pollen Is efficacious in preventing geriatric diseases (arteriosclerosis, hyper-lipidemia and cardiovascular system-related diseases).

• 한국식품영양학회지
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• 제12권4호
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• pp.370-374
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• 1999

This study was carried out to some properties and curring effect of drip obtained from frozen-thawed park loin ham belly and imported belly by thawing process at 4$^{\circ}C$. Moisture content and pH value of drips were 88.05~90.85% and 5,72~6.05 and do not show significant differences between each samples. Protein contents were 11.07, 8.85, 8,76 and8,13% in the drips from domestic pork loin, ham, belly and imported belly, respectively. Approximately 99% of the drip were constituted with moisture and protein in any part of domestic pork and imported belly. Glutamic acid proline glycine, alanine and lysine were the predominant amino acid in the drips. Curing process of the drip by nitrite increased the pH value and total amino acid content. The residual nitrite decreased during the period of curing and total plate counts in drip with nitrite did not reach 1$\times$105CFU/g until 7 days.

• 한국식품영양학회지
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• 제11권4호
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• pp.402-408
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• 1998

A rapid processing method for fermented sauce of favorable flavor was investigated with low-usefulness marine resources. Hydrolyzed at optimal conditions for 6 hours usuing alcalase, and separated by molecularporous membrane. It's very effective for remove bitter taste at below M.W. 100 dalton, and effective at below M.W.500 dalton. Added 2% invert sugar in fermented sauce at below M.W.500 dalton, and thermal treatment at 100$^{\circ}C$ for 30 minutes were improved flavor. Chemical composition of fermented sauce using hair tail were 80.7% of moisture, 2.2% of carbohydrate, 1.8% of total nitrogen, 1.6% of amino nitrogen and pH was 6.5. The ratio of amino nitrogen in total nitrogen was 77.8%. And chemical composition of fermented sauce used gizzard shad, kangdale, pen shell and oyster were similar to fermented sauce used hair tail. Total nitrogen were above 1.8% and the ratio of amino nitrogen in total nitrogen was 77.7∼84.2% in all fermented sauce. Amino acid contents in fermented sauce used hair tail, gizzard shad, kangdale, pen shell and oyster were 4,318.1mg%, 4,681.3mg%, 3,156.2mg% and 4,175.0mg%, respectively. And the predominant free amino acid were glutamic acid, lysine and glycine in all fermented sauce.

• Journal of Ginseng Research
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• 제20권1호
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• pp.36-41
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• 1996

Chemical components of Panax (P) species were compared. p. species used were Korean white ginseng, Korean, Chinese and Japanese red ginseng (P ginseng), American and Canadian ginseng (P. quinquefolium) , and sanchl ginseng (P. notoginseng). No significant difference in the proximate contents was observed among P. species. Ash, crude lipld and total sugar contents in root of P. notoginseng were found to be relatively lower than those of P. ginseng and P. quinquefolium, but the contents of crude protein and crude fiber were similar among those ginsengs. Mineral nutrient con tents showed a little difference among ginseng species. Total nitrogen contents were slightly higher in P. ginseng than P. quinquefolium and P. notoginseng and Fe and Cu were lower in Chinese and Japanese red ginsengs. Kinds and compositions of amino acids were similar but contents of amino acids were different among ginseng species. Total amino acid contents were 76.3∼83.9 mg/g in P. ginseng 53.8∼60.4 mg/g in p. quinquefolium and 54.9 mg/g in P notoginseng. Free sugar contents were lower in P. notoginseng than P. ginseng or P. quinquefolium. Sucrose accounted for 90∼92% of total free sugar contents with relatively high content in white ginsengs, while sucrose and maltose were 32-36% and 55∼60%, respectively, in red ginseng.

• 한국수산과학회지
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• 제14권2호
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• pp.66-71
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• 1981

굴의 주요구성분인 글리코겐과 단백질의 굴젓갈 숙성중의 분해과정과 분해생성물 상호간의 관계를 알아보기 위하여, 글리코겐의 분해생성물인 유리환원당과 젓산의 생성 유리아미노산과 단백질 구성아미노산의 젓갈 숙성 전후의 구성변화 및 유리환원당과 유리아미노산간의 첫갈숙성조건에서의 반응성의 지표로서 유효성라이신의 양의변화 등을 분석 검토하였다. 글젓갈 숙성중 글리코겐과 단백질은 분해생성물인 유리환원당과 젓산, 그리고 유리아미노산에로 분해하여 갔으며, 유효성라이신의 양은 미미하게 감소하였다. 단백질을 구성하는 아미노산의 구성을 분석한 결과, 생굴 단백질 구성아미노산중에는 glutamic acid, aspartic acid, lysine, proline이 많았으며, tryptophan과 methionine, histidine 및 tyrosine은 적게 함유되어 있었다. 굴젓갈 단백질 구성아미노산중에는 생굴단백질 구성아미노산중 valine과 histdine isoleucine 및 lysine이 감소된 것이 주목을 끌었다. 유리아미노산의 구성을 보면 생굴중에는 proline, taurine, glycine, glutamic acid, alanine이 특히 함유되어 있었으며, 이들 아미노산의 전체 생굴 유리아미노산에 대한 비율은 약 $69\%$에 달하였다. 그리고 젓갈중에는 proline, glutamic acid, glycine, alanine, aspartic acid 및 lysine이 많이 함유되어 있었으며, 이들 유리아미노산은 전체 굴 젓갈 유리아미노산의 약 $65\%$에 달하였다. 굴젓갈 숙성중에 증가한 유리아미노산은lysine, arginine, aspartic acid, glutamic acid, cysteine, isoleucine, tyrosine등을, 그리고 감소한 아미노산은 taurine, proline, leucine등을 들 수 있었다.

• Journal of Nutrition and Health
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• 제16권1호
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• pp.34-40
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• 1983

Clam, Tapes japonica, has been widely used and occupies an important position in the markets. More than thirty kinds of fermented fish and shellfish are presently available in the markets in korea. This study was attempted to establish the basic data for evaluating the taste compounds of the clam. The free amino acids as taste compounds during the fermentation of the clam, Tapes japonica, were analyzed by an amino acid autoanalyzer. Alanine (17.0%), glycine (15.5%), taurine (13.9%) were high in amount in the fresh clam and then glutamic acid, arginine, tyrosine, asparagine, lysine, threonine, serine and leucine were the next in order. Such amino acids as methionine, phenylalanine, histidine and cystine were low in amounts. The total free amino acid nitrogen in the fresh clam was 45.5% of its extract nitrogen. During the fermentation of the clam, the kinds of the free amino acids were the same with the fresh samples although the amounts were changed. It is believed that glutamic acid, aspartic acid, glycine, alanine, lysine, and leucine may play an important role as the taste compounds in the fermented clam.

• 한국환경생태학회지
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• 제29권1호
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• pp.1-6
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• 2015

In this study, the proximate composition of Pyropia dentata was compared by the analysis of minerals and amino acids that were produced at Seocheon, Chungcheongnam-do and at Wando and Jangheung, Jeollanam-do. Moisture, ash and crude proteins were analyzed using the AOAC method, and crude lipid was analyzed using the Soxhlet method, and inorganic analysis was performed using ICP-OES. Amino acid was used for the amino acid analyzer. The proximate composition analysis, moisture content, maximum values were displayed in Wando while the maximum content of ash appeared at Jangheung's Pyropia. Crude proteins was appeared at Seocheon's Pyropia and the maximum amount of crude lipid, carbohydrate was appeared in Wando's Pyropia. Inorganic analysis, calcium, potassium, magnesium, sodium, phosphorus, cobalt, chromium, copper, iron, manganese, nickel, zinc were analyzed from the Seocheon's Pyropia, however, cobalt, chromium, and nickel was not detected in Wando's Pyropia. For amino acid analysis, a total of 17 amino acids were detected: leucine, valine, aspartic acid, glutamic acid, and the amount of alanine accounted for about 57 % of total amino acids(26.1-28.7 %). The proximate composition, minerals, and amino acid of Pyropia dentata were different depending on the coastal ecological habitats.

• Mycobiology
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• 제36권4호
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• pp.233-235
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• 2008

Medicinal mushrooms, including Cordyceps militaris, have received attention in Korea because of their biological activities. In the fruiting body and in corpus of C. militaris, the total free amino acid content was 69.32 mg/g and 14.03 mg/g, respectively. In the fruiting body, the most abundant amino acids were lysine, glutamic acid, proline and threonine. The fruiting body was rich in unsaturated fatty acids, which comprised about 70% of the total fatty acids. The most abundant unsaturated acid was linoleic acid. There were differences in adenosine and cordycepin contents between the fruiting body and the corpus. The adenosine concentration was 0.18% in the fruiting body and 0.06% in the corpus, and the cordycepin concentration was 0.97% in the fruiting body and 0.36% in the corpus.

• 한국식품조리과학회지
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• 제14권3호
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• pp.255-260
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• 1998

양태를 생으로 또는 염건하여 찜, 삶기, 굽기의 3종류의 조리방법에 따라 일반성분 분석 및 지방산과 유리아미노산을 분석한 결과는 다음과 같다. 1. 생양태의 일반성분은 수분 74.9%, 회분 1.9%, 조 지방 0.9% 조단백질 21.6%로 나타났다. 2. 생양태의 지방산 조성은 lignoceric acid(52.4%), palmitic acid(21.5%), stearic acid(8.2%)의 순서였으며 조리과정 중의 함량변화는 크게 나타나지 않았다. 또 한 p<0.05에서 유의적인 차이가 없었다. 3. 생양태의 유리아미노산 조성은 glutamic acid (14.8%), aspartic acid(12.2%), leuicine(8.4%), Iysine (9.8%), arginine(6.8%)으로서 주종을 이루었으며 염건 양태의 찌기, 삶기, 굽기의 조리 중에 유리아미노산의 함량변화는 별로 나타나지 않는 것으로 보이나 생양태와 염건양태간의 유리아미노산 함량은 p＜0.05의 유의수준에서 차이가 있게 나타났다.

• 한국식품영양학회지
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• 제30권5호
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• pp.916-922
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• 2017

This study was conducted to investigate changes in organoleptic properties and taste components including free sugar, organic acid and free amino acid with addition of walnut. Changes in total nitrogen were insignificantly different with addition of walnut. Amino type nitrogen content was decreased in proportion to supplemental level of walnut. Content of organic acids, of which three kinds were detected, such as citric acid, malic acid and lactic acid increased more than two times with addition of walnut. Contents of free sugar and amino acid were decreased with addition of walnut. The proportion of essential amino acid was 40.6~41.4 percent. Glutamic acid in total amino acid was increased in proportion with addition of walnut. The highest sensory evaluation score was recorded in soy sauce with addition of 2 percent walnut. Together, it was expected that 2 percent addition of walnut to soy sauce has a positive effect on the taste of soy sauce.