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T : 목차정보

Food science and biotechnology 29건

  1. [국내논문]   Effect of Lactate and Corn Steep Liquor on the Production of Bacterial Cellulose by Gluconacetobacter persimmonis $KJ145^T$   피인용횟수: 3

    Jang, Se-Young (Department of Food Science and Technology, Keimyung University ) , Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University)
    Food science and biotechnology v.14 no.5 = no.65 ,pp. 561 - 565 , 2005 , 1226-7708 ,

    초록

    In this study, we attempted to assess the effects of lactate and com steep liquor (CSL) on the production of bacterial cellulose (BC) by Gluconacetobacter persimmonis $KJ145^T$ . The optimal condition for the production of BC was a lactate concentration of 1% (w/v) and a CSL concentration of 10% (w/v). Under these optimal conditions, 6 days of fermentation produced 6.90 g/L of BC. Both the BC production yield and cell growth increased continuously until the 20th day of fermentation, by which time 17.0 g/L had been produced. In a static culture trial, in which plastic containers were used as fermentation chambers for 6 days of fermentation, the BC production yield in the group initially cultured with 500 mL medium was higher than that of the 750 and 1000 mL media. In addition, the texture of the BC was examined according to its post-treatment in order to determine conditions for optimal textural characteristics. The strength, hardness, and other characteristics of the BC were negatively correlated with sucrose concentration, but were largely positively correlated with NaCl concentration. With regards to the effect of pH on textural change, BC strength and hardness were elevated at pH 2 and 8 but reduced at pH 4 and 6, indicating that the texture of the BC is extremely sensitive to treatment conditions.

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  2. [국내논문]   Optimization of Screw Pumping System (SPS) for Mass Production of Entrapped Bifidus  

    Ryu, Ji-Sung (Department of Biological Engineering, Inha University ) , Lee, Yoon-Jong (Department of Biological Engineering, Inha University ) , Choi, Soo-Im (Department of Biological Engineering, Inha University ) , Lee, Jae-Won (Department of Biological Engineering, Inha University ) , Heo, Tae-Ryeon (Department of Biological Engineering, Inha University)
    Food science and biotechnology v.14 no.5 = no.65 ,pp. 566 - 571 , 2005 , 1226-7708 ,

    초록

    Process of screw-pumping system (SPS) was optimized for mass production of encapsulated bifidus. SPS entrapment device was composed of feeding component, with optimized nozzle size and length of 18G (0.91 cm) and 4 mm, respectively, screw pump, and 37-multi-nozzle. Screw component had five wing turns [radius (r)=26 to 15 mm] from top to bottom of axis at 78-degree angle from middle of the screw, and two wings were positioned at screw edge to push materials toward nozzle. For nozzle component, 37 nozzles were attached to 20-mm round plate. Air compressor was attached to SPS to increase productivity of encapsulated bifidus. This system could be operated with highly viscous (more than 300 cp) materials, and productivity was higher than $1128\;{\pm}\;30\;beads/min$ . Viability of encapsulated bifidus was $5.45\;{\times}\;10^8\;cfu$ /bead, which is superior to that of encapsulated bifidus produced by other methods ( $2.51{\times}10^8\;cfu$ /bead). Average diameter of produced beads was $2.048\;{\pm}\;0.003\;mm$ . Survival rate of SPS-produced encapsulated bifidus was 90% for Simulator of the Human Intestinal Microbial Ecosystem test and 88% in fermented milk (for 14 days). These results show SPS is effective for use in development of economical system for mass production of viable encapsulated bifidus.

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  3. [국내논문]   Influence of Food Ingredients on the Formation of Heterocyclic Aromatic Amine in Cooked Pork Patties   피인용횟수: 5

    Shin, Han-Seung (Department of Food Science & Technology, Dongguk University)
    Food science and biotechnology v.14 no.5 = no.65 ,pp. 572 - 575 , 2005 , 1226-7708 ,

    초록

    The effects of cooking method, cooking time and various food ingredients on the formation/ inhibition of heterocyclic aromatic amines (HAAs) in pork products were investigated. Three HAAs, 2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline ( $MeIQ_x$ ), 2-amino-3,4,8-trimethylimidazo [4,5-f] quinoxaline ( $DiMeIQ_x$ ) and 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) were measured in pork products using solid-phase extraction and HPLC. Pork patties were boiled, oven-broiled and pan-fried to internal temperatures of 71, 77 and $88^{\circ}C$ . Generally, HAA concentrations increased with increasing internal temperature, and HAA formation was greatest with pan-fried. Selected food ingredients (vitamin E, sodium nitrite, sodium tripolyphosphate, sodium ascorbate, Nanking cherry tissue and cherry tissue extract) inhibited HAA formation in pork patties fried at $225^{\circ}C$ for 10 min/side, with the greater inhibition provided by cherry tissue and its methanolic extract.

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  4. [국내논문]   Isolation of Higher Alcohol-Producing Yeast as the Flavor Components and Determination of Optimal Culture Conditions   피인용횟수: 5

    Kwon, Dong-Jin (Department of Food Science, Wonju National College ) , Kim, Wang-June (Korea Food Research Institute)
    Food science and biotechnology v.14 no.5 = no.65 ,pp. 576 - 580 , 2005 , 1226-7708 ,

    초록

    Ten yeast strains affecting doenjang flavor were isolated from soybean fermented foods (traditional meju and doenjang), among which Zygosaccharomyces sp. Y-2-5, showing excellent growth, glucose consumption, pH, and flavor production, was selected. Higher alcohols produced by Zygosaccharomyces sp. Y-2-5 related to flavor were 2-propanol, 1-propanol, 2-methyl-1-propanol, 1-butanol, and 3.3-dimethyl-2-butanol. Optimal culture conditions for Zygosaccharomyces sp. Y-2-5 were 10% (w/v) NaCl, pH 4.0, 3.0% (w/v) glucose concentration, and inoculation time day 0 or 15 doenjang fermentation.

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  5. [국내논문]   Partial Characterization and Purification of Enterocin K25 Linked to the Plasmid in Enterococcus sp. K25   피인용횟수: 1

    Moon, Gi-Seong (Commensals and Microflora, Institute of Food Research, Norwich Research Park ) , Kim, Wang-June (Food Safety Research Division, Korea Food Research Institute)
    Food science and biotechnology v.14 no.5 = no.65 ,pp. 581 - 585 , 2005 , 1226-7708 ,

    초록

    The antimicrobial activity of partially purified enterocin K25, produced by Enterococcus sp. K25, was abolished by proteases such as pepsin and proteinase K. The bacteriocin was resistant to heat treatment at $75^{\circ}C$ for 15 min and lost 75% of its activity at $100^{\circ}C$ for 30 min. Enterocin K25 showed bactericidal mode of action against an indicator strain, Lactobacillus plantarum NCDO 955. Enterocin K25 was purified to 112.6-fold purity via conventional steps of ammonium sulfate precipitation, ion exchange chromatography, and reversed phase high performance liquid chromatography (RP-HPLC). The molecular mass of the purified enterocin K25 was estimated as 4.3 kDa on an electrophoresis gel. Plasmid ( ${\sim}6.5\;kb$ ) linkage of production of enterocin K25 was confirmed by plasmid curing.

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  6. [국내논문]   The Protective Effects of Isoflavone Extracted from Soybean Paste in Free Radical Initiator Treated Rats   피인용횟수: 10

    Nam, Hye-Young (Department of Food Science & Biotechnology of Animal Resources, Konkuk University ) , Min, Sang-Gi (Department of Food Science & Biotechnology of Animal Resources, Konkuk University ) , Shin, Ho-Chul (College of Veterinary Medicine, Konkuk University ) , Kim, Hwi-Yool (College of Veterinary Medicine, Konkuk University ) , Fukushima, Michihiro (Department of Animal Science, Obihiro College of Agriculture and Veterinary Medicine ) , Han, Kyu-Ho (Department of Animal Science, Obihiro College of Agriculture and Veterinary Medicine ) , Park, Woo-Jun (U.S. Wheat Associates Inc. ) , Choi, Kang-Duk (Department of Genomic Informatics, Grad. School of Bio & Information Technology Hankyong University ) , Lee, Chi-Ho (Department of Food Science & Biotechnology of Animal Resources, Konkuk University)
    Food science and biotechnology v.14 no.5 = no.65 ,pp. 586 - 592 , 2005 , 1226-7708 ,

    초록

    This study was performed to investigate the antioxidant effects of Korean soybean paste extracts (SPE) on 2,2-azobis (2-amidinopropane) dihydrochloride (AAPH)-induced liver damage in rats. Thirty healthy Sprague Dawley rats were selected and divided into 5 groups. Isoflavone contents were measured using HPLC technique. The antioxidant activity was measured in the plasma and liver of the rats with the following results. Levels of isoflavone in fermented soy paste, red pepper paste and soy sauce were 28.9, 30.3 and $3.4\;{\mu}g/g$ for daidzein and 244.3, 187.7 and $6.1\;{\mu}g/g$ for genistein, respectively. The activities of glutamate oxaloacetic transaminase (GOT) and glutamate pyruvate transaminase (GPT) were significantly higher in the AAPH-treated group in the SPE-AAPH group (p

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  7. [국내논문]   Effects of Silkworm (Bombyx mori) Pupa Extract on the Function of Osteoblastic MC3T3-E1 Cells  

    Choi, Eun-Mi (Department of Food & Nutrition, Kyung-Hee University ) , Lee, Kyung-Hee (Department of Food Service Management, College of Hotel and Tourism Management, Kyung-Hee University ) , Koo, Sung-Ja (Department of Food & Nutrition, Kyung-Hee University)
    Food science and biotechnology v.14 no.5 = no.65 ,pp. 593 - 598 , 2005 , 1226-7708 ,

    초록

    Osteoporosis is recognized as one of the major hormonal deficiency diseases, especially in menopausal women and the elderly. When the estrogen level is reduced in the body, local factors, which are known to be related with bone resorption, are increased and promote osteoclastogenesis. In our previous study, we validated the estrogenicity of silkworm pupa. In this study, we investigated the effect of silkworm pupa extract (SPE) on the function of osteoblastic MC3T3-E1 cells. SPE (10 and $50\;{\mu}g/mL$ ) significantly elevated cell viability, alkaline phosphatase (ALP) activity, and collagen content in the cells. The effect of SPE ( $50\;{\mu}g/mL$ ) in increasing cell viability, ALP activity, and collagen content was completely inhibited by the presence of $10^{-6}\;M$ of cycloheximide and $10^{-6}\;M$ of tamoxifen, suggesting that SPE's effect results from a newly synthesized, protein component and that it might be partly involved in estrogen action. Furthermore, we examined the effect of SPE on the $H_2O_2-induced$ apoptosis and production of local factors in osteoblasts. Treatment with SPE ( $50\;{\mu}g/mL$ ) decreased the 0.2 mM $H_2O_2-induced$ apoptosis and the production of tumor necrosis factor (TNF)- ${\alpha}$ , interleukin (IL)-6 and nitric oxide (NO) in osteoblasts. Our data indicate that the enhancement of osteoblast function by silkworm pupa may prevent osteoporosis and inflammatory bone diseases.

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  8. [국내논문]   Chemical Constituents from tile Fruit Peels of Fortunella japonica   피인용횟수: 1

    Cho, Jeong-Yong (Institute of Health Biosciences, The University of Tokushima Graduate Schoo ) , Kawazoe, Kazuyoshi (Institute of Health Biosciences, The University of Tokushima Graduate School ) , Moon, Jae-Hak (Department of Food Science & Technology and Functional Food Research Center, Chonnam National University ) , Park, Keun-Hyung (Department of Food Science & Technology and Functional Food Research Center, Chonnam National University ) , Murakami, Kotaro (Institute of Health Biosciences, The University of Tokushima Graduate School ) , Takaishi, Yoshihisa (Institute of Health Biosciences, The University of Tokushima Graduate School)
    Food science and biotechnology v.14 no.5 = no.65 ,pp. 599 - 603 , 2005 , 1226-7708 ,

    초록

    Chemical constituents of fruit peels of Fortunella japonica Swingle were investigated, and ten compounds were purified and isolated through various chromatographic procedures. Through NMR analysis, isolated compounds were identified as ${\alpha}$ -tocopherol (1), lupenone (2), ${\beta}$ -amyrin (3), ${\alpha}$ -amyrin (4), ${\beta}$ -sitosterol (5), ${\beta}$ -sitosteryl 3-O-glucopyranoside (6), kaempferide 3-O-rhanmopyranoside (7), 3',5'-di-C- ${\beta}$ -glucopyranosylphloretin (8), acacetin 7-O-neohesperidoside (9), and acacetin 8-C-neohesperidoside (10). Compounds 1-7 were identified for the first time by our group from fruit peels of F. japonica.

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  9. [국내논문]   Effect of ${\beta}$-Sitosterol in Liposome Bilayer on the Stabilization of Incorporated Retinol   피인용횟수: 1

    Lee, Seung-Cheol (Division of Food Science and Biotechnology, Kyungnam University ) , Kim, Jin-Ju (Division of Food Science and Biotechnology, Kyungnam University ) , Lee, Kyung-Eun (Division of Food Science and Biotechnology, Kyungnam University)
    Food science and biotechnology v.14 no.5 = no.65 ,pp. 604 - 607 , 2005 , 1226-7708 ,

    초록

    In this study, the effect of ${\beta}$ -sitosterol (SS) in the liposome bilayer on the stability of incorporated retinol was evaluated. Retinol was incorporated into liposomes consisting of various ratios of soybean phoaphatidylcholine (PC) to SS, while liposomes were prepared as multilamellar vesicles by the dehydration/rehydration method. Retinol was readily incorporated into liposomes with various SS contents, with incorporation efficiencies higher than 98% for all conditions. The incorporation efficiency of retinol increased slightly as the SS content in liposomes increased. Its average particle size also increased as the SS content increased. Mean particle size at PC to SS ratios of 100:0, 90:10, 80:20, 70:30, 60:40, and 50:50 were 12.16, 17.57, 35.00, 40.62, 83.45, and $88.94\;{\mu}m$ , respectively. Liposomal retinol degradation in aqueous solution was measured with respect to SS content at various periods of time at four different temperatures of 4, 25, 37, and $50^{\circ}C$ , and the stability of the incorporated retinol enhanced as the SS content increased. At $4^{\circ}C$ , for example, retinol in the liposomes of 50:50 (PC:SS) remained at 84.42% after storage for 10 days, while in 100:0 (PC/SS) it remained at 42.62%. These results indicate that SS content in liposomes played an important role in the incorporation efficiency of retinol and its stability.

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  10. [국내논문]   Effects of Transglutaminase on the Physical Properties of Resistant Starch-added Wheat Flour Doughs and Baguettes   피인용횟수: 6

    An, Young-Hyun (Department of Food and Nutrition, Chonnam National University ) , Gang, Dong-Oh (Department of Food and Nutrition, Chonnam National University ) , Shin, Mal-Shick (Department of Food and Nutrition, Chonnam National University)
    Food science and biotechnology v.14 no.5 = no.65 ,pp. 608 - 613 , 2005 , 1226-7708 ,

    초록

    Effects of transglutaminase (TG) on physicochemical properties of dough prepared with 20% resistant starch (RS)-added wheat flour were investigated. RS levels of wheat flours added with native wheat starch (NS), Hi-maize (RS2), retrograded (RS3), and cross-linked (RS4) wheat starches were 2.97, 11.88, 5.79, and 9.09%, respectively. Peak viscosity of NS-added flour was higher, whereas setback was lower, than those added with other resistant starches. TG had no effect on pasting behaviors of RS-added flours. Water absorption ranged from 66.5 to 79.0%, and development time increased with RS addition. TG increased tensile strength of dough after fermentation and bread volume, due to well-developed gluten network resulting from cross-linking facilitated by TG Addition of TG decreased hardness of baguettes, with RS2-added baguette showing lowest value. These results indicate addition of TG enhanced eating quality of RS-added breads.

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