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Daegu, South Korea

Kim J.-H.,BOT Co. | Yoo C.-J.,BOT Co. | Sin K.-A.,Keimyung Foodex Co. | Jang S.-Y.,Keimyung Foodex Co. | And 2 more authors.
Journal of the Korean Society of Food Science and Nutrition | Year: 2011

This study was conducted to investigate the proteolysis and extraction conditions of deer antler for application of food materials. ProteAX (A) was the most effective enzyme for proteolysis of deer antler and the proteolysis condition was 0.5% (w/w) for enzyme concentration and 5 hr for proteolysis time. The effect of mixing enzyme ProteAX (A)+KFEN 2 (C) treatment in 60°C, 5 hr was investigated; soluble solid and protein content were the highest with A 0.5% (w/w) and B 0.5% (w/w) concentration. Result for DAH (deer antler hydrolysate) and DA (deer antler) prepared with extraction in 95°C atmospheric pressure (AP, 6~18 hr) and extraction under 120°C pressure condition (UP, 15~60 min) after hydrolysis on preceding established condition descriptions indicated that difference in pH according to enzyme treatment and extraction conditions was not significant. Sugar content of DA was 1.5°Brix, DA-UP (under pressure) and DAH-AP (atmospheric pressure) were 2.2°Brix; the highest sugar content of 2.7oBrix was observed in DAH-UP for 60 min extraction. Also total free sugar, crude protein and collagen content were the highest in DAH-UP for 60 min recording at 1.97%, 742.7 mg/100 g and 498.8 mg/100 g, respectively. From these results, deer antler hydrolysate prepared with extraction under pressure was the most effective for functional characteristics enhancement. Hereafter, various practical uses of materials with enhanced characteristics of antler is expected. Source


Jo Y.-J.,Keimyung University | Jang S.-Y.,Keimyung Foodex Co. | Kim O.-M.,Korea International Wine Institute Co. | Park C.-W.,Keimyung University | Jeong Y.-J.,Keimyung University
Journal of the Korean Society of Food Science and Nutrition | Year: 2010

This study investigated effects of types of added sugar on alcohol fermentation of oriental melon. According to the results, pH was not significantly different according to types of added sugar and fermentation process. Total acidity increased with fermentation process in all groups by recording around 1.4% at the ninth day of fermentation. For sugar content, its initial level was 22oBrix, and alcohol fermented oriental melon fluids added by sucrose, fructose and glucose recorded similar levels or 6.6~6.8oBrix while the fluids added by honey and fructo-oligosaccharide showed a slightly higher level or 8.1oBrix at the ninth day of fermentation. Although free sugar content was different in the early phase of fermentation according to types of added sugar such as sucrose, fructose and glucose, it reduced with fermentation process to nearly non-detection at the ninth day of fermentation. As organic acids, lactic acid and acetic acid were observed in all phases of fermentation and their contents became higher gradually with fermentation process. Alcohol content showed the highest level in alcohol fermented oriental melon fluid added by sucrose by recording 12.80% and was relatively low in the fluids added by fructose and oligosaccharide. For alcohol, acetaldehyde, n-propanol and iso- amylalcohol contents were not significantly different according to types of added sugar and methanol content was the lowest in the fluid added by fructose by recording 84.99 ppm. Source


Jo Y.-J.,Keimyung University | Jeong Y.-J.,Keimyung University | Jeong Y.-J.,Keimyung Foodex Co. | Jang S.-Y.,Keimyung University | And 2 more authors.
Journal of the Korean Society of Food Science and Nutrition | Year: 2010

Effects of soaking period on physicochemical characteristics of chokong (black soybean picked in brown rice vinegar) and soaking solution were investigated. The pH and soluble solid contents in soaking solution increased rapidly whereas total acidity decreased during the first 4 days of soaking. The sudden drop of color 'L' and 'b' values in soaking solution occurred one day after start of soaking; in contrast, 'a' value increased by 1 day, and then decreased for soaking periods. The strength and hardness of chokong showed a decreasing trend as soaking for a long time, and the values of chokong were lower than those of control (black soybean soaked in water and freeze dried). The protein bands of chokong for soaking appeared only under 24,000 Da of molecular weight by electrophoresis. The content of total amino acids of chokong pickled for 7 days was 86.86 mg%, about 3 times for 28.36 mg% of raw black soybean. The contents of essential amino acids, especially, leucine and phenylalanine increased greatly in chokong. In vitro digestibility for protein was 62% in raw black soybean and 84% in chokong pickled for 7 days. Therefore, these results may assumed that chokong will be good source of amino acids. Source

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