• Korean journal of food and cookery science
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• v.17 no.1
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• pp.60-64
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• 2001

Chemical compositions and texture of Allium senescens that is one of Korean indigenous culinary herbs were analyzed. The contents of carbohydrate and calorie were higher than those of Chinese chive. Proline, glutamine, valine, leucine and threonine were the major total amino acids in white and green portions of Allium senescens leaves. Methionine and cysteine were identified in white and green portions of Allium senescens leaves. The values of sodium and iron in Allium senescens were lower than in Chinese chive. Trace amount of selenium was also detected in Allium senescens leaves. The C$_{20:5}$ and C$_{20:6}$ were identified in leaves of Allium senescens. As a result of Rheometer analysis and sensory evaluation, texture of Allium senescens was more tender than that of green portion of Chinese chive leaves.

• Korean Journal of Food Science and Technology
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• v.40 no.4
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• pp.382-388
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• 2008

This study examined the nutrient components and physicochemical properties of three new potato cultivars: Gui Valley, Bora Valley, and Gogu Valley, which were acquired from PotatoValley Ltd., and compared them to the Superior cultivar that is widely distributed in food markets. Amino acid, fatty acid, and mineral compositions, as well as total starch, reducing sugar, dietary fiber, vitamin C, and phenolic acid contents were measured. The gelatinization and pasting properties of the potatoes were evaluated using differential scanning calorimetry (DSC) and a rapid visco analyzer (RVA). The three new potato cultivars showed differences for various characteristics compared to the existing Superior cultivar. The Gui valley cultivar has a high potential for processing into items such as French fries or chips, due to its high starch content and low reducing sugar content. Bora valley showed an incredibly high phenolic acid contents, and Gogu valley contained high levels of dietary fiber, minerals, vitamin C, and essential amino acids. Overall, these cultivars are expected to be highly valuable items for develpment and applications of functional food.

• Korean Journal of Environmental Agriculture
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• v.24 no.1
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• pp.40-44
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• 2005

In order to obtain the basic information for agricultural utilization of Germanium(Ge), the growth characteristics and Ge absorption of rice plant were investigated with different Ge concentration in soil. Ge concentrations were treated with 0, 2.5, 5.0 7.5 and 10.0 mg/kg in pot(1/5,000a), respectively. As higher the Ge concentration in soil, the Ge absorption amount in straw, husk and brown rice were increased. But the yields were decreased with the increase of Ge phytotoxicity. When rice plant was grown more than 2.5 mg/kg Ge(as $GeO_2$) in the soil, growth was inhibited by germanium phytotoxicity and necrosis spots were observed in the rice leaf blades. Therefore the optimum concentration of Ge was less than 2.5 mg/kg in rice plant. When rice plant was cultivated on soil supplemented with 2.5 mg/kg Ge, Ge content in straw, husk and brown rice was 103.4, 30.2 and 3.02 mg/kg, respectively. The Ge content in plant was high in the order of straw > husk > brown rice. Most of the amino acids in rice were increased with the increase of Ge treatment, besides, total amino acid contents also increased.

• Korean Journal of Food Science and Technology
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• v.51 no.6
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• pp.537-542
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• 2019

Proteins were isolated from four species of edible insects, Bombyx mori, B; Tenebrio molitor, T; Protaetia brevitarsis, P; and Gryllus bimaculatus, G, and their properties were analyzed and compared with those of whey proteins. The yield of the protein isolated from raw materials was 65.0-75.0%. Among three branched chain amino acids (BCAA), the amounts of valine in all the insects were similar to that of the whey protein. The BCAA content was 16.8 and 16.4% in G and T, respectively. The total polyphenolic content and the antioxidant activity of the insect proteins were significantly higher than those of the whey proteins. Based on the sensory test of the protein powder, the whey protein could be replaced by 25% of the isolated protein from the insects, but the taste and flavor needs to be improved. Although the BCAA content of insect proteins was lower than that of the whey protein (by 73-76%), their application could be useful because of high polyphenolic content and the anti-oxidative activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.733-737
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• 2002

Cooking characteristics of rice uncoated and coated with prickly pear water extracts (4% v/w for rice) were investigated. Prickly pear contained 83.22 mg% of $\alpha$-aminoadipic acid and 75.61 mg% of tyrosine as major free amino acids. After cooking, the coated rice contained 1.66 mg% of $\alpha$-aminoadipic acid which was not found in the uncoated rice. The free amino acid composition of the coated rice revealed significantly higher contents (about 2.0 to 4.2 times) of arginine, histidine, leucine, lysine and tyrosine compared with those of the uncoated rice. The major minerals in the prickly pear were Ca, K and Mg accounting for 95% of the total minerals present. After cooking, the mineral contents in the coated rice were higher by 10～45% than those in the uncoated rice. The coated rice showed lower hardness, gumminess and brittleness, and higher cohesiveness than the uncoated rice. In sensory evaluation, there were no differences in sweet taste, and overall and color acceptability between the uncoated and coated rice. However, tile coated rice showed higher scores for savory and sticky taste than the uncoated rice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.2
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• pp.240-248
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• 1996

To clarify the potentiality of sea cucumbers as dietary food, the effects of those glycoprotein on dietary proteins and physicochemical properties of those proteins were studied. Crude glycoprotein was efficiently extracted using 20mM sodium phosphate beffer(pH 7.0) and by salting out with 80% ammoniym sulfate saturation. The fractions obtained through the DEAE-cellulose ion exchange chromatography was identified as glycoprotein by Schiff's reagent and SDS polyacrylanide gel electro-phoresis. The yields of each glycoprotein from the three kinds of sea cucumbers were 0.814(red), 0.184(blue) and 0.232(black) and the molecular weights of the glycoproteins subunits were ranged from 20,000 dalton(blue and black) to 29,000 dalton(red), respectively. The electrophoretic patterns of the glycoprotein isolates were similar to each other and any significant difference in amino acid pattern was observed. Predominant arnino scids were Asx(aspartic acid and asparagine) and Glx(glutamic acid and glutamine) ; in contrast, histidine and methionine were below 2% as compared to total amino acids. water holding capacities of the glycoprotein isolates from red, blue and black cucumbers were equally 100% and emulsion activities ranged from 53% to 64%. In addition the emulsion stabilities were 7.04, 1.37 and 2.44, respectively. In vitro digestibility of some proteins(casein, SPI and squid) was decreased as increasing the level of the freeze dried sea cucumber powder and glycoprotein isolates. But squid protein was not affected.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1740-1746
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• 2016

In this study, we investigated the nutritional and functional constituents as well as quality characteristics and antioxidant activity of Korean cultivated wild ginseng (KG). The chemical compositions and amino acid content of KG were 7.56% water, 73.01% carbohydrates, 12.58% protein, 1.99% lipids, and 5.54% ash as well as 16.17 mg/g of amino acids, respectively. The major ginsenoside and minor ginsenoside contents of KG were 15.94 mg/g and 0.04 mg/g, respectively. The total polyphenol and flavonoid contents of KGE (Korean cultivated wild ginseng with 70% ethanol extract) were 8.93 mg GAE/g and 3.96 mg RHE/g, respectively. KGE also showed higher antioxidant activity than the other extracts (KGW, Korean cultivated wild ginseng with water extract) with regard to DPPH and ABTS radical scavenging activities (57.75% and 70.73%, respectively), nitrite oxide scavenging activity (44.01%), SOD-like activity (78.05%), reducing power activity ($1.08OD_{700nm}$), and ferrous ion-chelating activity (65.33%). Additionally, KGE had higher elastase, collagenase, and tyrosinase inhibition activities than KGW. These results suggest that KGE can be used as a bioactive and functional material in the food industry.

• The Korean Journal of Food And Nutrition
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• v.19 no.1
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• pp.8-13
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• 2006

This study was designed to investigate the physicochemical properties of the Sargassum thunbergii, by measuring general composition, minerals, amino acid, free sugar, peroxide value(POV) and thiobarbituric acid reactive substances(TBARS). The contents of crude protein and crude lipid in Sargassum thunbergii were $15.7{\pm}0.8%\;and\;0.9{\pm}0.4%$, respectively. Total content of amino acids was 5,635.5 mg/100 g. The glutamic aid($1,071.3{\pm}1.8mg/100g$) content was the highest, followed by aspartic acid($645.9{\pm}1.4mg/100g$) and phenylalaine ($470.1{\pm}1.4mg/100g$). Galactose and mannose of all free sugar showed the highest values $40.2{\pm}0.5mg/100g\;and\;22.3{\pm}0.4mg/100g$. All solvent extracts of Sargassum thunbergii showed lower POV than ascorbic acid, and chloroform extracts showed the strongest antioxidant activity(4.0 meq/kg) at 12 hours storage. TBARS of chloroform extract were 2.8 mg MDA/L in $FeCl_2$ and 0.9 mg MDA/L in $CuSO_4$ oxygen species.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.77-81
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• 1997

In order to develop a new type of natural seasoning material combining fish meat with seaweed, a processing method of the mixture of enzyme treated mackerel meat and Laminaria powder was studied. Mackerel meat previously boiled and deboned was treated with proteolytic enzyme to enhance taste of meat by proper hydrolysis. The enzyme-treated meat was dried at $100{\pm}2^{\circ}C$ for 4 hrs, and finally mixed with kelp power, moistened in advance, plus binding agents (0.02% calcium carbonate) to aid the formation of pellets by extrusion. Boiled mackerel meat of enzyme treated (0.03% Protease-A) at $50^{\circ}C$ for 90 min was adequate to result an increase in 6 times of total free amino acid content and about 10% increase of taste-enhancing amino acids such as glutamic acid, glycine, arginine, lysine.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.11
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• pp.1629-1640
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• 2015

This study was performed to compare carcass traits, sensory characteristics, physiochemical composition, and contents of nucleotides, collagen, and free amino acids among quality grades (QG) and to understand the association between QG and above parameters in loin and rump of Korean cattle steer. Loin and rump samples were obtained from 48 Korean cattle steers with each of four QG (QG 1++, 1+, 1, and 2; average 32 months of age). Carcass weight and marbling score (MS) were highest in QG 1++, whereas texture score measured by a meat grader was highest in QG 2. A correlation analysis revealed that MS (r = 0.98; p<0.01) and fat content (r = 0.73; p<0.01) had strong positive correlations with QG and that texture had a strong negative correlation (r = -0.78) with QG. Fat content in loin was highest but protein and moisture contents were lowest in QG 1++. Our results confirmed that a major determinant of QG is the MS; thus, intramuscular fat content. The International Commission on Illumination $L^*$, $a^*$, and $b^*$ values in loin were highest in QG 1++. Numeric values of shear force in loin were lowest in QG 1++, whereas those of tenderness, juiciness, and overall acceptability tended to be highest in QG 1++ without statistical significance. QG was strongly correlated with juiciness (r = 0.81; p<0.01) and overall acceptability (r = 0.87; p<0.001). All sensory characteristics were higher (p<0.05) in loin than those in rump. Adenosine-5'-monophosphate (AMP) and inosine-5'-monophosphate (IMP) contents in both loin and rump did not differ among QGs. No nucleotide (AMP, IMP, inosine, hypoxanthine) was correlated with any of the sensory traits. Total, soluble, and insoluble collagen contents in loin were higher in QG 1++ than those in QG 1. All three collagens had lower content in loin than that in rump. All three collagens were positively correlated with tenderness, juiciness, and overall acceptability. Glutamic acid content did not significantly differ among the four QGs in either loin or rump. In conclusion, it is confirmed that QG is associated with sensory traits but nucleotide contents in beef may not be a major factor determining meat palatability in the present study.