• The Korean Journal of Food And Nutrition
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• v.34 no.1
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• pp.26-35
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• 2021

Myrosinases (thioglucosidases) catalyze the hydrolysis of a class of compounds called glucosinolates, of which the aglycones show various biological functions. It is often necessary to minimize the loss of myrosinase activity during thermal processing of cruciferous vegetables. Myrosinase was isolated from a popular spice, white mustard (Sinapis alba), and its thermal inactivation kinetics was investigated. The enzyme was extracted from white mustard seeds and purified by a sequential processes of ammonium sulfate fractionation, Concanavalin A-Sepharose column chromatography, and gel permeation chromatography. At least three isozymes were revealed by Concanavalin A-Sepharose column chromatography. The purity of the major myrosinase was examined by native polyacrylamide gel electrophoresis and on-gel activity staining with methyl red. The molecular weight of the major enzyme was estimated to be 171 kDa. When the consecutive step model was used for the thermal inactivation of the major myrosinase, its inactivation energy was 44.388 kJ/mol for the early stage of destruction and 32.019 kJ/mol for the late stage of destruction. When the distinct two enzymes model was used, the inactivation energy was 77.772 kJ/mol for the labile enzyme and 95.145 kJ/mol for the stable enzyme. The thermal inactivation energies lie within energy range causing nutrient destruction on heating.

• Korean Journal of Environmental Biology
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• v.42 no.1
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• pp.135-142
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• 2024

Clover cyst nematode (Heterodera trifolii, CCN) is one of the important plantparasitic nematodes in the Republic of Korea, causing serious damage to Kimchi-cabbage in Gangwon province since 2017. Soil fumigants are the preferred choice for managing CCN. However, cabbage fields in Gangwon province have a slope, making it challenging to apply soil fumigants and use plastic mulch. Consequently, alternative materials should be developed for managing CCN. Nematicidal cover crops and resistant cultivars are among the alternatives. We conducted resistance screening of 82 white mustard(Sinapis alba) resources from a genebank at RDA against CCN for use as nematicidal cover crops or breeding materials. In the first assay (1st, 2nd, and 3rd pot experiments), 15 white mustard resources were selected, while others were susceptible to CCN. To confirm the reproducibility of resistance to CCN for 13 selected resources, the second assay was performed. As a result, five white mustard resource (IT297309, IT297312, IT302951, IT302953, IT302954) demonstrated resistance to CCN. These findings indicate the potential use of these five white mustard resources as nematicidal cover crops or for breeding cultivars of Kimchi-cabbage in Republic of Korea.

• International Journal of Industrial Entomology and Biomaterials
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• v.4 no.1
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• pp.69-76
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• 2002

Mustard aphid, Lipaphis erysimi(Kalt.) plays a key role in determining the productivity of rapeseed-mustard. This pest alone attributes 30-70% losses in yield potential in different agro climatic zones with a mean loss of 54.2% in India. Considering the extent of damage caused by the pest, the present experiment was conducted at Pulses and Oilseeds Research Station during 1992-93 to 1994-95 to study the migratory nature of mustard aphid by trapping them in yellow colour pan tray and their simultaneous growth and development on three different genotypes. The temperature during noon hours is the predominant factor to govern the appearance of alate mustard aphid in rapeseed-mustard field. Stepwise regression analysis revealed that temperature and relative humidity played an important role for its development. The variety RW white flower glossy stem harboured minimum number of aphid in comparison to other two varieties B 9 and T6342. The population reached a peak of 61.28 aphids/10 cm central twig during $6^{th}$ standard week irrespective of varieties.

• The Plant Pathology Journal
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• v.36 no.4
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• pp.378-383
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• 2020

The objective of this research was introduction of chit42 to tuber mustard plants through Agrobacteriummediated transformation against white mold caused by Sclerotinia sclerotiorum. The binary plasmid pGisPEC1 was used in this study. Polymerase chain reaction analysis detected the transgene in 27 transformants with a transformation efficiency of 6.9%. Southern blot test was used to assess the copy number of transgene in tuber mustard plants. One, two, two, and two chit42-related bands were observed in the transformed lines TMB4, TMB7, TMB12, and TMB18, respectively. Enzymatic tests showed a significant increase in the activity of endochitinase in protein isolated from leaf tissues of chit42 transgenic 75-day tuber mustard lines. The pathogenicity of three pathogen isolates was tested on the leaves of transformed plans. The results of current study showed that expression of the gene chit42 in tuber mustard plants markedly reduced infection radius on the leaves 7 days after inoculation with the fungus.

• Korean Journal of Food Science and Technology
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• v.42 no.3
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• pp.323-328
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• 2010

After supplemention with the licorice (Glycyrrhiza glabra), mustard (Brassica juncea), and chitosan as food additives to low-salted doenjang containing 30% lower salt than control doenjang (12.7% salt), fermentation properties of doenjang were investigated for 40 days. Adding the licorice, mustard, and chitosan to low-salted doenjangs containing 10.2% and 8.9% of salt did not affect the acidity, viable cell count, or color of doenjang. A white pellicle-forming strain was detected at the surface of low-salted doenjangs (10.2% and 8.9% salt) but not the control doenjang and low-salted doenjangs added with mixed additives (licorice, mustard, and chitosan). The amino nitrogen content of 8.9% salted doenjang added with mixed additives at 20 days was 332 mg% and this value was similar to that of 12.7% salted doenjang at 40 days. In sensory evaluation, the 8.9% salted doenjang added the additives had the highest score in overall palatability. These results indicate that salt contents of doenjang could be lowered to 8.9% by adding licorice, mustard, and chitosan, resulting in improved palatability, shortened fermentation period, and inhibited abnormal fermentation.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.72-79
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• 2008

In this study, changes in the physicochemical properties and functional components of uncooked foods, including carrots, cabbage, shiitake (Lentinus edodes) and white button (Agaricus bisporus) mushrooms, sea mustard, and laver treated with electrolyzed water were investigated. No changes were observed in the primary compositions of any of the materials that were hot air- or freeze-dried after being treated with electrolyzed water. The lightness (L), redness (a), and yellowness (b) values of the carrots, shiitake, and laver were not affected by drying, while changes did occur in the cabbage (L-, a-, and b-values), mushrooms (a-value), and sea mustard (b-value) specimens that were hot air- or freeze-dried following the treatments with electrolyzed water. The dietary fiber contents of all the materials increased when they were hot air-dried. Vitamin C content decreased when the samples were treated with alkalic electrolyzed water. No changes occurred in the lectin, $\beta$-carotene, or total phenolic compound contents after the electrolyzed water treatments, suggesting that electrolyzed water could be used effectively as a pasteurization step for uncooked carrots, cabbage, shiitake and white button mushrooms, sea mustard, and laver.

• Journal of the Korean Society of Food Culture
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• v.27 no.4
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• pp.346-353
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• 2012

This study was designed to investigate foreigner preferences for the sensory characteristics of kimchi with different fermentation periods. After fermentation in a 5 freezer for 1, 7, and 15 days, Red Chinese Cabbage Kimchi, White Chinese Cabbage Kimchi, Kkakdugi, Chonggak Kimchi, Cucumber Kimchi, Green Onion Kimchi, and Mustard Kimchi were served to the respondents. The respondents had resided in Seoul and Kyunggi province for 3 years or less, and were from Asia, Europe, and the Middle East. Most respondents (62.9%) consumed a Korean meal daily, and 45% of all respondents reported eating kimchi 3 or 4 times a week. As a result, it can be said that foreigners residing in Korea preferred to eat kimchi as a side dish. Based on the respondents answers, we were able to determine the relative popularity of the different types of kimchi. They were, from most popular to least popular, Red Chinese Cabbage Kimchi, Kkakdugi Kimchi, Cucumber Kimchi, White Chinese Cabbage Kimchi, Chonggak Kimchi, Green Onion Kimchi, and Mustard Kimchi. Among those fermented for 1 day, Cucumber Kimchi was most preferred for its. When evaluating the overall preference of Kimchi, the best was in the order of Chinese cabbage (red)>Kkakdugi>Cucumber>Chinese cabbage (white)>Chonggak>Green onion>Mustard Kimchi. For 1 day in a fermented period, Cucumber Kimchi had the most preferred taste (5.76), appearance (5.66), odor (5.89), and texture (5.70). However, Cucumber Kimchi was least popular after 15 days of fermentation (p<0.01). The most preferred Kimchi after 15 days of fermentation was Red Chinese Cabbage Kimchi. Among the kimchi fermented for 7 days, White Chinese Cabbage Kimchi was most preferred. While foreigners indicated that they were satisfied with all the types of kimchi fermented for 1 day and 15 days, they were not satisfied with any of the kimchi fermented for 7 days, save for the White Chinese Cabbage Kimchi. Kkakdugi Kimchi had very high satisfaction scores for appearance, but low scores in taste. On the other hand, Chinese Cabbage Kimchi had low scores in odor (5.02-5.29), but high in texture (5.37-5.62) and taste (4.80-5.30), which are not factors sensitive to a change in acidity. These results showed that foreigners were generally satisfied with Kimchi, but became less satisfied as the Kimchi ripened. Most foreigners were not satisfied with the types of Kimchi that had a strong flavor. Chinese Cabbage Kimchi became the least sour after fermentation, and Cucumber Kimchi became most sour after fermentation.

• Journal of the Korea Fashion and Costume Design Association
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• v.18 no.4
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• pp.141-158
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• 2016

The objective of this study is to examine the type and characteristics of hat, and also to analyze the formative characteristics of hats shown in $Pr{\hat{e}}t-{\grave{a}}$-porter Collection. The literature review focused on the relevant technical books and preceding researches while the case study targeted 1,561 photos of hats shown in the 'Donga TV Collection'. The research range was from the S/S season of 2012 to the F/W season of 2015/16. The results of this study are as follows. 1. A hat is composed of crown and brim. In the results of classifying hats based on it, there were 572 crown-type hats, 533 hat-type, 219 cap-type, 156 irregular-type, and 81 brim-type in the order. 2. For the crown-type hats, they were mainly like cylindrical-type, bell-type, dome-type, and circle-type, using colors like black, beige, brown, red, mustard, and grey, and materials like wool, fur, velvet, straw, and metal while they were decorated with bead or lace. 3. For the hat-type hats, they were mainly like bell-type, ladder-type, and hemisphere-type, using colors like peach, white, gold, brown, and khaki, and materials like silk, cotton, straw, and wool while they were decorated with feather and ribbon. 4. For the cap-type hats, they were mainly like hemisphere-type, using colors like white, black, khaki, mustard, and purple, and materials like fur, leather, and wool while they were decorated with wappen and chain. 5. For the irregular-type hats, they were mainly like sandglass-type, box-type, animal-type, trumpet-type, and bell-type, using colors like purple, orange, pink, yellow, and sky-blue, and materials like metal, feather, mesh, plastic, straw, and linen while they were decorated with ribbon, net, bell, and flower. 6. For the brim-type visor, they were mainly like square-type, using colors like transparent, yellow, and black, and materials like plastic, cotton, leather, and metal.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 1993.12a
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• pp.10-11
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• 1993

기저상태의 산소분자는 비교적 안정하지만 생체ㅇ내외에서 물리적, 화학적으로 활성화 되어 $O_{2}$, $^{1}O_{2}$, OH, $H_{2}O_{2}$ 등의 활성산소종을 생성하며, 생체의 지질, 단백질, 핵산 당등의 분자에 산화적 상해를 초래하여 노화, 암, 순환기, 호흡기 게통의 질환과 식품의 품질열화에 관여하는 것으로 알려져 있다. 따라서 본인은 식품의 맛, 향기, 색 등을 부여하는 고유의 기능 외에도 방부제, 한방약으로 널리 이용되고 오고 있는 51종의 향신료를 대상으로 활성산소포촉활성을 조사하고 나아가 활성물질을 분리, 정제 및 동정함으로 향신료의 새로운 기능을 밝히고 신약 개발의 기초적 자료를 제시하고저 한다. Fenton 반응을 이용하여 2-deozyribose 산화법과 sodium benzoic acid 수산화법으로 51종의 향신료의 OH 포촉활성을 검색한 결과, Cruciferae과의 nustard 류, Labiatae과의 thyme, saga, savory, oregano, Myrtaceae과의 clove, allspice 가 1ug/ml 농도에서 50%이상의 포촉활성을 나타내었으며 그중 mustard 류는 같은 농도에서 거의 90%이상의 활성을 나타내었다. 활성물질의 분리 및 정제는 Amberlite XAD-2 갈럼과 preparative-HPLC를 이용 하였으며, EI, FAB-MS, IR, $^{1}H$, $^{13}C-NMR$, Cosy-NMR로 그 화학적 구조를 동정하였다. Brown mustard에서 동정된 4-hydroxy-3,5-dimethoxy cinnamic acid Methyl ester는 0.42$\mu$ mol 농도에서 90% 이상의 OH 포촉활성을 나타내어 이를 diazomethane 반응으로 조제하였으며 white mistard에서는 4-hydroxy-3,5-dimethoxy cinnamoyl choline을 동정하였다.

• Microbiology and Biotechnology Letters
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• v.35 no.4
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• pp.261-271
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• 2007

Phytoremediation is an economic and environmentally friendly technique to remediate contaminated-soil. In this study, the effects of plants, rhizobacteria and physicochemical factors on phytoremediation have been reviewed. For successful phytoremediation, the selection of plants is primarily important. To remediate soil contaminated with petroleum hydrocarbon, raygrass (Lolium multiflorum lam), white mustard, vetch (Vicia villosa), tall fescue (Festuca arundinacea), legumes, poplar, and Pine (Pinus densiflora) were mainly applied, and the removal efficiency of petroleum hydrocarbon were ranged 68 to 99%. Corn (Zea mays), raygrass (Lolium multiflorum lam), vetch (Vicia villosa), mustard, clover (Trifolium repens), and tall fescue (Festuca arundinacea) were used for the removal of polycyclic aromatic hydrocarbon, and their removal efficiencies were 50-98%. Rhizobacteria play significant roles for phytoremediation because they can directly participate in the degradation of contaminant as well as promoting plants growth. The following rhizobacteria were preferred for phytoremediation: Azospirillum lipoferum, Enterobactor cloacae, Azospirillum brasilense, Pseudomonas putida, Burkholderia xenovorans, Comamonas testosterone, Pseudomonas gladioli, Azotobacter chroococcum, Bacillus megaterium, and Bacillus subtilis. Pysicochemical factors such as pH, temperature, nutrient, electron acceptor, water content, organic content, type of contaminants are consequential limiting factors for phytoremediation.