Food Science and Biotechnology

Food Science and Biotechnology Keyword Index & Cumulative Abstracts Volumes 11~12 (2002~2003) Korean Society of Food Science and Technology Korea Science and Technology Center #605 Yeogsam-Dong, Kangnam-Ku, Seoul 135-703, Korea Tel: 82-2-566-9937, 5412 Fax: 82-2-553-8453 Web site: http://www.kosfost.or.kr E-mail : kosfost2@kosfost.or.kr Aims and Scope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embership and Subscription Information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α > δ-tocopherols, and the total tocopherol concentration of tatary buckwheat was higher than other species Keywords: buckwheat, fatty acid, lipid, tocopherol ···································································································································· pp 337-341 Pulsed Photostimulated Luminescence (PPSL) of Mineral Separated from Irradiated Shellfish Sang-Duk Yi, Jae-Seung Yang1, Man-Jin Oh* and Kyu-Seob Chang (Department of Food Science and Technology, Chungnam National University, Taejon 305-764, Korea; 1Detection Lab of Irradiated Food, Korea Atomic Energy Research Institute Taejon 305-353, Korea) Detection capability was investigated using minerals separated from irradiated shellfishes through PPSL system The accumulated PPSL signals measured immediately after irradiation for minerals separated from bloody and freshwater significantly increased with irradiation doses up to kGy and slightly decreased at 10 kGy, whereas those separated from the short-neck linearly increased from to 10 kGy The accumulated PPSL signals of minerals separated from bloody, freshwater, and shortneck decreased with increasing storage times, with those separated from bloody being approximately two times lower than those of freshwater, and short-neck Threshold levels of bloody, freshwater and short-neck were 5,767±835, 1,611±377 and 3,474±1,020 photon counts for 60 s of measurement time, and 9,138±2,122, 2,708±674 and 5,137±1,583 photon counts for 120 s, respec- 25 tively At all irradiation doses, the accumulated PPSL signals of minerals separated from shellfish were the higher in the order of short-neck >freshwater>bloody The accumulated PPSL signals of mineral samples showed higher decay rate under room condition than under darkroom condition except for short-neck Keywords: irradiated bloody (komak), freshwater (bagirak), short-neck (mosijogae), gamma irradiation, pulsed photostimulated luminescence (PPSL) ···································································································································· pp 342-345 Anti-cancer Activity of the Oligosaccharide Fraction from Bovine Colostrum Seung-Hwan Lee, Dong-Hoon Yang 1, Sik Hwangbo, Hee-Jin Yang and Soo-Won Lee* (Department of Food and Life Science, Sungkyunkwan University, Suwon 440-796, Korea; 1Union Trade Co., Seoul 138-170, Korea) The effects of tumor necrosis fractor-α (TNF-α) and nitric oxide (NO) derived from macrophages, which were stimulated by the bovine colostral oligosaccharide fraction, on cancer cell lines were investigated The production and secretion of NO were examined by stimulating macrophages with oligosaccharide fraction, which secreted and induced TNF-α, and with recombinant interferon-γ and the cytotoxicity of supernatants containing TNF-α and NO was examined against types of cancer cell lines derived from human According to the results, each cancer cell line was sensitive against TNF-α and NO, which caused cytostatic and cytolysis The cytotoxic effect of TNF-α and NO on cancer cell lines was dose-dependent on the oligosaccharide fraction Keywords: oligosaccharide, tumor necrosis factor-α, nitric oxide, cytotoxicity, cancer cell ···································································································································· pp 346-349 Effects of Organic Acids on the Extraction Kinetics of Purple-fleshed Sweet Potato Pigment Jong-Whan Rhim* (Department of Food Engineering, Mokpo National University, Chonnam 534729, Korea) Effects of organic acids on the extraction rate of anthocyanin pigment from purple-fleshed sweet potato were investigated The experimental data well fitted the Singh and Kulshrestha's model Activation energies for the extraction were 42.57, 65.44, 79.87, and 74.69 kJ/mol for acetic, citric, lactic, and malic acids, respectively Kinetic compensation effect was observed between activation energies and pre-exponential factors for the reaction, whose iso-kinetic temperature was 46.2oC Keywords: extraction, kinetics, purple-fleshed sweet potato, anthocyanin ···································································································································· pp 350-354 RS Levels and Characteristics of Retrograded Maize Starches with Heat-Moisture Treatment Sae-Hun Mun, Chun-Ho Bae1 and Mal-Shick Shin* (Department of Food and Nutrition and HERI, Chonnam National University, Gwangju 500-757, Korea; 1Samyang Genex Co., Inchon 404-250, Korea) Effects of heat-moisture treatment on the resistant starch (RS) levels of normal maize starch were investigated RS levels were determined by total dietary fiber method of Prosky (AOAC method), and the characteristics of RS3 were measured using X-ray diffractometry, differential scanning calorimetry, and scanning electron microscopy When native and retrograded starches were heat-moisture treated with limited moisture content (15 and 20%, dry basis), the RS levels increased Heatmoisture treatment after retrogradation was the best method for increasing the RS level of normal maize starch and did not change the peak patterns in X-ray diffractogram, but resulted in stronger peaks than with only retrograded starches RS isolated from retrograded and heat-moisture treated 26 starches after retrogradation exhibited endothermic peaks at 146.2 and 169.6oC, respectively Keywords: RS level, limited moisture content, heat-moisture treatment, RS3 ···································································································································· pp 355-360 Headspace Analysis of Robus coreanus Berry by Solid-phase Microextraction and Its Sniffing Test by Gas Chromatography-olfactometry Hyang-Sook Choi* (Department of Food Nutrition, Shinheung College, Kyungkido 480-701, Korea) Volatile flavor composition of the headspace from the berry of R coreanus was investigated using the solid-phase microextraction (SPME) polydimethylsiloxanedivinylbenzene fibers, and 114 volatile constituents were confirmed The volatile flavor of R coreanus berry was composed of hydrocarbons (42.43%), aldehydes (8.55%), alcohols (17.38%), ketones (5.45%), esters (12.1%), oxides and epoxides (3.26%), acids (1.23%), and trace amounts of miscellaneous ones (0.69%) Hydrocarbons, particularly pentadecane (12.51%) and α-terpinene (5.72%), were prominent in the headspace as revealed through instrumental analysis According to sniffing test using GC-O technique, γ-terpinene, trans-linalool furanoxide, and α-copaene were found as characteristic flavor components of R coreanus berry Keywords: Robus coreanus berry, headspace volatile flavor, solid-phase microextraction (SPME), gas chromatography-olfactometry, sniffing test ···································································································································· pp 361-364 Kinetics of Thermal Degradation of Anthocyanin Pigment Solutions Driven from Red Flower Cabbage Jong-Whan Rhim* (Department of Food Engineering, Mokpo National University, Chonman 534729, Korea) The effects of temperature and soluble solids on degradation of anthocyanins in red flower cabbage pigment solutions were investigated over temperature ranges between 60 and 90oC Thermal degradation of the pigment followed the first order reaction kinetics Activation energies associated with the thermal degradation of the red flower cabbage anthocyanin pigment solutions ranged from 59.77 to 82.77 kJ/mol depending on the pigment concentration, which were comparable with those of anthocyanins from other sources These results suggest that anthocyanins from red flower cabbage may be useful as a potential source of natural colorants Keywords: red flower cabbage, anthocyanin, color stability, kinetics ···································································································································· pp 365-370 Supplementations of Resistant Starches to Asian Noodles Mal-Shick Shin*, Kyung-Soo Woo1 and Paul A Seib2 (Department of Food and Nutrition and HERI, Chonnam National University, Gwangju 500-757, Korea; Agriculture and Agri-food, Guelph, ON N1G5C9, Canada; 2Department of Grain Science and Industry, Kansas State University, Manhattan KS 66506, USA) Two cross-linked RS4 wheat starches with low (LS) and moderate swelling (MS) power and two commercial resistant starches (RS), Novelose 240 and Novelose 330, were used to compare the noodle qualities The addition of native starch or RS to the flours increased the lightness and decreased the yellowness Peak viscosity values of flours with RS and MS RS4 were similar to that of the control flour Others showed lower values than the control Maximum consistency was higher in alkaline noodle dough than white salted noodle dough, and was affected by swelling power of RS The developing time was higher in flours with cross-linked RS4 starches than those with commer- 27 cial RS RS-added noodle did not change the volume and weight of cooked noodle during storage, but slightly increased cooking loss compared to control The force to compress cooked and soaked salt noodles to 60% of their thickness in the presence of RS increased compared to the starch/flour control, but decreased in alkaline noodles Cooked salted and alkaline noodles containing MS RS4 and Novelose 330 had higher tensile strength than those made from LS RS4 and Novelose 240 Keywords: noodle quality, cross-linked resistant starch, commercial RS, white salted noodle, yellow alkaline noodle ···································································································································· pp 371-375 Extension of Shelf-life of the Low-salted Myungran Jeot-gal (Soused Roe of Alaska Pollack) Packaged under Modified Atmosphere Hyung-Taek Lim, Won-Dong Lee1, Gi-Nahm Kim, Dong Sun Lee and Hyun-Dong Paik* (Division of Life Sciences, Kyungnam University, Masan 631-701, Korea; 1Han Sung Fishery Co., Ltd., Pohang 790-800, Korea) Preservative effects of modified atmosphere packaging of low-salted Myungran Jeot-gal were studied in order to extend its shelf-life The product packaged under modified atmosphere and stored at 10oC was evaluated periodically to investigate its sensory, physicochemical, and microbiological characteristics Yeast proved to be the predominant spoilage microorganism of the Jeot-gal during fermentation and distribution period With regard to low-salted Myungran Jeot-gal, packaging in 30% CO2/70% N2 was the most effective in extending the shelf-life while still maintaining good sensory characteristics Keywords: Jeot-gal, modified atmosphere packaging, shelf-life, sensory evaluation ···································································································································· pp 376-379 Characteristics of Taste Components of Commercial Soybean Paste Hae-Kyong Park, Bogim Gil1 and Jong-Kyu Kim* (Department of Applied Microbiology, Yeungnam University, Kyongsan 712-749, Korea; 1Department of Food and Nutrition, Anyang University, Anyang-si 430-714, Korea) The tastes of various commercial soybean paste (CSP) were determined by sensory evaluation and analysis of taste components CSP is similar to Japanese miso rather than Korean traditional soybean paste in aspects of free amino acid patterns and free sugar contents, which represent tastes such as sweetness, savoriness, and bitterness The taste of soybean paste was affected both by the culture starter used, Bacillus subtilis group or Aspergillus oryzae, and by basic ingredients used, soybeans or a combination of soybeans and grains Keywords: commercial soybean paste, taste components, characteristics ···································································································································· pp 380-388 Effects of Enzyme Treatment on the Physical Properties of Microparticulated Soybean Powder Kyung-Hyung Ku*, Min-Ji Kim and Myung-Ki Lee (Korea Food Research Institute, Kyonggi-do 463-420, Korea) This study was carried out to investigate the particle size, color value and dynamic viscoelasticity of microparticulated soybean powder according to enzyme treatment Chundubu (whole soybean curd) was prepared using microparticulated soybean powder The proximate composition of microparticulated soybean powder was similar to that of domestic soybean powder The total mean particle sizes of MSPI (microparticulated soybean powder, USA) and MSPII (microparticulated soybean powder, Australian) were 56.40 and 14.42 µm, respectively The effect of enzyme treatment on MSPI was 28 higher than on MSPII in the reduction of mean particle size Viscozyme, the complex enzyme for digesting carbohydrates, showed more significant effects than Celluclast on the mean particle size reduction of microparticulated soybean powder According to enzyme treatment time, the particle size and specific surface decreased until hr and the lag phase was more than hr Enzyme-treated MSPI and MSPII showed lower L, a, and b values compared with the control The a values of these samples were increased, while b values, decreased with enzyme treatment time As for dynamic viscoelasticity, storage modulus (G') of samples was higher than loss modulus (G'') according to increasing temperature regardless of enzyme treatment Keywords: microparticulated soybean powder, enzyme treatment particle size, soybean cells ···································································································································· pp 389-391 Analysis of Sugars and α-Galactosidase Activity during Soymilk Fermentation by Bifidobacteria Bin Kwon1, Young Bae Kim2, Jong-Hoon Lee3, Hyong Joo Lee4, Dae Kyun Chung5 and Geun Eog Ji1* (*Department of Food and Nutrition, Seoul National University, Seoul 151-742, Korea; Research Center, Bifido Co., Seoul 151-057, Korea; 2Devision of Life Science, Korea University, Seoul 136-701, Korea; 3Department of Food Science and Biotechnology, Kyonggi University, Suwon 442-760, Korea; 4Department of Food Science and Technology, Seoul National University, Suwon 441-744 Korea; 5Department of Genetic Engineering, Kyunghee University, Suwon 449-701, Korea) We studied the α-galactosidase activity and sugar consumption of bifidobacteria during its growth in soymilk to obtain information for the development of fermented soymilk The strains isolated from human feces, Bifidobacterium sp RD13, RD65, and SJ32, showed similar patterns of growth in soymilk, except strain RD3, which showed longer lag phase and slower growth rate α-Galactosidase activities of the tested strains increased with increasing populations of cells until their stationary phases Sucrose was the most abundant and readily used carbon source for the growth of bifidobacteria in soymilk Sucrose was consumed until stationary phase after which galactooligosaccharides were consumed However, the consumption of galactooligosaccharides was not sufficient to support the growth of bifidobacteria in soymilk α-Galactosidase activities of the strains increased with the depletion of sucrose The results reveal that the growth of bifidobacteria in soymilk is mainly influenced by the amount of sucrose, not by the amount of oligosaccharides or the α-galactosidase activity of the starter bacteria Keywords: bifidobacteria, soymilk, α-galactosidase, galactooligosaccharides, stachyose, raffinose ···································································································································· pp 392-396 Effects of Soy Protein Isolate Coating on Egg Breakage and Quality of Eggs during Storage Ji-Mi Cho, Sang-Kyu Park1, You-Seok Lee and Chong-Ouk Rhee* (Department of Food Science and Technology and Institute of Agricultural Science and Technology, Chonnam National University, Gwangju 500-757, Korea; 1Department of Materials Science and Engineering, Kwangju Institute of Science and Technology, Gwangju 500-712, Korea) Shell strength, yolk index (Y.I.), Haugh unit (H.U.), and weight loss of eggs were measured to evaluate the effects of soy protein isolate (SPI) film coated on egg to determine the egg quality during storage at 25oC Shell strength of SPI-coated eggs increased Y.I and H.U of oil-coated eggs exhibited the highest values among other treatments SPI-coated eggs showed less weight loss for 30 days compared to the controls Upon observing eggshell surfaces with an electron microscope, SPI-coated eggs had intact cuticle layers, whereas washed eggs did not Phthalocyanine Blue B, a water-insoluble dye were used as indicators to determine the bacterial penetration potential of into eggs SPI-coated eggs prohibited the penetration of Phthalocyanine Blue B, but the washed and coated eggs had visual blue dots on the shell Keywords: shell strength, yolk index, haugh unit, egg, soy protein isolate, phthalocyanine Blue B ···································································································································· 29 pp 397-400 Screening of Effective Browning Inhibitors on Fresh-cut Potatoes T.Y Hwang, S.M Son1 and K.D Moon* (Department of food Science and Technology, Kyungpook National University, Daegu 702-701, Korea; 1Department of Food Science and Technology, Hoseo University, Chunan 336-795, Korea) The relationship between color change and antibrowning agents was evaluated (p107 cfu/g) Washing did not affect the bacterial count in raw soybean sprouts Microbial counts decreased to about 102-104 cfu/g after blanching, and to undetectable levels immediately after cook-chilling During the storage periods of 0, 2, 5, and 10 days at or 10oC, three strains of psychrophilic, mesophilic, and anaerobic bacteria were reactivated After 10 days, the microbial counts of samples stored at and 10 increased to approximately 5.0-20 and 105-107 cfu/g, respectively Strains such as Coliforms, yeasts and molds, fecal Streptococcus, and Pseudomonas spp were not reactivated after 10 days at or 10oC Aeromonas hydrophila, Pseudomonas aeruginosa, and Bacillus cereus isolated from raw and washed soybean sprouts were totally eliminated by blanching Keywords: soybean sprouts, cook-chill, indicator organism, pathogenic bacteria ···································································································································· pp 417-420 GC-MS Analysis of Volatile Components in a Fermenting Chaw-tofu Model Broth Joo-Shin Kim1 and Hau Yin Chung* (1Pulmuone R&D Center, Pulmuone Co Ltd., Seoul, 120-600, Korea; *Biology Dept., Food and Nutritional Sciences Programme, and Food Sci Lab., The Chinese University of Hong Kong, Shatin, N T., Hong Kong) Headspaces of fermented broths prepared from Amaranth sp and of fried tofus previously soaked in the broth were monitored for their volatile components Fifty six compounds were detected by GCMS analysis and they were grouped as aldehydes (24), acids (8), alcohols (7), ketones (10), sulfurcontaining compounds (2), alkanes (3), and miscellaneous compound (1) Quantities of most components decreased as fermentation proceeded Headspace of the deep-fried tofus included compounds such as acetic acid, butanoic acid, hexanal, octanal, nonanal, benzaldehyde, ethanol, and sulfur dioxide Most compounds found in broths were at higher or similar levels Fermentation broth was a possible source of headspace components in deep-fat fried chaw tofus Key words: broth, fermentation, model, volatile, composition ···································································································································· 31 pp 421-426 Volatile Components in Commercial Imitation Crabmeats Hau Yin Chung* and Joo-Shin Kim1 (*Biology Dept., Food and Nutritional Sciences programme, and Food Sci Lab., The Chinese University of Hong Kong, Shatin, N.T., Hong Kong; 1Pulmuone R&D Center, Pulmuone Co Ltd., Seoul 120-600, Korea) Three imitation crabmeats were evaluated for their volatile components, an 101, 72 and 90 components were found, respectively Major classes of compounds (>19) included alkanes (20), esters (20), ketones (30) and alcohols (30) Quantitatively, the concentration levels of volatiles components varied among the samples Comparing the current data with those in literature showed that imitation crabmeats contained components resemble partially to those of natural crabmeats However, other more characteristic components detected in natural crabmeat were not detected in the present samples Keywords: crabmeat, volatile, imitation, composition, comparison ···································································································································· Vol 11, No pp 427-434 Effects of Cryoprotectants on the Quality Property of Chicken Surimi from Spent Layer Meat during Frozen Storage Sung Ki Lee* and Byung Jin Min (Department of Food Science and Technology in Animal Resources, Kangwon National University, Chunchon, 200-701, Korea) Chicken surimi from mechanically deboned spent layer meat was prepared with cryoprotectants(salt mixture: 3% sodium chloride+0.2% sodium tripolyphosphate, and sugar mixture: 4% sorbitol + 4% sucrose) and stored at −10oC, −18oC, and −80oC for 10 weeks Cryoprotectants in surimi had a decreasing effect on pH during frozen storage Water holding capacity of surimi containing salt mixture was significantly (p