Pub Date : 2010-12-31DOI: 10.3746/JFN.2010.15.4.316
Kyoungju Kim, Da-Sun Lee, M. Nam, Hong-Seok Yoo, Seon-Bong Kim, B. Chun, Yang-Bong Lee
Krill byproduct was hydrolyzed with Alcalase 2.4L to produce functional ingredients for high antioxidative activities against 1,1-dimethyl-2-picryl-hydrazyl (DPPH) radical and Fe. The objective of this study was to investigate the optimum condition for degree of hydrolysis and antioxidative activity of enzymatic hydrolysate produced with the commercial Alcalase using response surface methodology (RSM) with a central composite rotatable design (CCRD). The ranges of independent variables were pH 7.6～10.4 for initial pH and 50.9～79.1℃ for hydrolysis temperature and their dependent variables were degree of hydrolysis, Brix, amount of phenolic compounds, DPPHscavenging activity and Fe-chelating activity. RSM with CCRD was well designed to investigate the optimum condition for functional ingredients with high antioxidative activities using Alcalase 2.4L because of their high R² values of the range of 0.93～0.99 except the R² value of 0.50 for the amount of total phenolic compounds. The optimum hydrolysis conditions were pH 9.5 and 62℃ for degree of hydrolysis (DH) and pH 9.1 and 64℃ for DPPH-scavenging activity by response surface methodology. The yield of DH and DPPH-scavenging activity were 14.1±0.5% and 10.5±0.2%, respectively. It is advantageous to determine the optimum hydrolysis conditions of krill and its by-products for the creation of different kinds of food products, as well as to increase the usage of marine protein sources.
{"title":"Optimization of Alcalase for Krill Byproduct Hydrolysis and Antioxidative Activities by Response Surface Methodology","authors":"Kyoungju Kim, Da-Sun Lee, M. Nam, Hong-Seok Yoo, Seon-Bong Kim, B. Chun, Yang-Bong Lee","doi":"10.3746/JFN.2010.15.4.316","DOIUrl":"https://doi.org/10.3746/JFN.2010.15.4.316","url":null,"abstract":"Krill byproduct was hydrolyzed with Alcalase 2.4L to produce functional ingredients for high antioxidative activities against 1,1-dimethyl-2-picryl-hydrazyl (DPPH) radical and Fe. The objective of this study was to investigate the optimum condition for degree of hydrolysis and antioxidative activity of enzymatic hydrolysate produced with the commercial Alcalase using response surface methodology (RSM) with a central composite rotatable design (CCRD). The ranges of independent variables were pH 7.6～10.4 for initial pH and 50.9～79.1℃ for hydrolysis temperature and their dependent variables were degree of hydrolysis, Brix, amount of phenolic compounds, DPPHscavenging activity and Fe-chelating activity. RSM with CCRD was well designed to investigate the optimum condition for functional ingredients with high antioxidative activities using Alcalase 2.4L because of their high R² values of the range of 0.93～0.99 except the R² value of 0.50 for the amount of total phenolic compounds. The optimum hydrolysis conditions were pH 9.5 and 62℃ for degree of hydrolysis (DH) and pH 9.1 and 64℃ for DPPH-scavenging activity by response surface methodology. The yield of DH and DPPH-scavenging activity were 14.1±0.5% and 10.5±0.2%, respectively. It is advantageous to determine the optimum hydrolysis conditions of krill and its by-products for the creation of different kinds of food products, as well as to increase the usage of marine protein sources.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"40 1","pages":"316-321"},"PeriodicalIF":0.0,"publicationDate":"2010-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87283072","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2010-12-31DOI: 10.3746/JFN.2010.15.4.262
Won-Hee Choi, Jiyun Ahn, Suna Kim, Tae Wan Kim, T. Ha
This study was performed to investigate the anti-obesity effect of Eisenia bicyclis in mice fed a high-fat diet (HFD). Male C57BL/6J mice were divided into three groups that were fed a normal diet, an HFD, or an HFD supplemented with a 5% powder of Eisenia bicyclis (PEB) for 8 weeks. The PEB group showed lower body weight gains than the HFD group. The PEB group also exhibited reduced body fat mass and adipose cell size in epididymal adipose tissue. The concentrations of serum cholesterol, leptin, and insulin in the PEB group were significantly lower than those in the HFD group. Liver triglyceride content was significantly decreased by PEB supplementation. Furthermore, hematoxylin and eosin staining revealed that PEB supplementation reduced lipid droplet formation in the liver induced by HFD. These results suggest that PEB supplementation reduces body weight gain and fat accumulation in HFD-induced obese mice.
{"title":"Eisenia bicyclis Inhibits Body Weight Gain and Fat Accumulation Induced by High-Fat Diets in Mice","authors":"Won-Hee Choi, Jiyun Ahn, Suna Kim, Tae Wan Kim, T. Ha","doi":"10.3746/JFN.2010.15.4.262","DOIUrl":"https://doi.org/10.3746/JFN.2010.15.4.262","url":null,"abstract":"This study was performed to investigate the anti-obesity effect of Eisenia bicyclis in mice fed a high-fat diet (HFD). Male C57BL/6J mice were divided into three groups that were fed a normal diet, an HFD, or an HFD supplemented with a 5% powder of Eisenia bicyclis (PEB) for 8 weeks. The PEB group showed lower body weight gains than the HFD group. The PEB group also exhibited reduced body fat mass and adipose cell size in epididymal adipose tissue. The concentrations of serum cholesterol, leptin, and insulin in the PEB group were significantly lower than those in the HFD group. Liver triglyceride content was significantly decreased by PEB supplementation. Furthermore, hematoxylin and eosin staining revealed that PEB supplementation reduced lipid droplet formation in the liver induced by HFD. These results suggest that PEB supplementation reduces body weight gain and fat accumulation in HFD-induced obese mice.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"58 1","pages":"262-266"},"PeriodicalIF":0.0,"publicationDate":"2010-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86038660","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2010-12-31DOI: 10.3746/JFN.2010.15.4.360
G. Moon
To enhance the expression and secretion of pediocin PA-1 from heterologous bacterial hosts, the promoter and deduced signal sequence (PS) of an α-amylase gene from a Bifidobacterium adolescentis strain was fused with pediocin PA-1 structural and immunity genes (AB) and the resulting functions were evaluated in Escherichia coli. Two recombinant PCR products were created－one with just the deduced signal sequence and one with the sequence plus the Ser and Thr sequences that are the next two amino acids of the signal sequence. These two products, the PSAB (---AQA::KYY---) and PSABST (---AQAST::KYY---), respectively, were inserted into a TA cloning vector (yT&A) and named pPSAB, which was previously reported, and pPSABST. The two recombinant plasmid DNAs were transferred into E. coli JM109 and the transformants displayed antimicrobial activity, where the activity of E. coli JM109 (pPSAB) was stronger than that of E. coli JM109 (pPSABST), indicating that the ST amino acid residues were not necessary for secretion and might have even decreased the antimicrobial activity of recombinant pediocin PA-1.
{"title":"Optimized Recombinant DNA for the Secretion of Pediocin PA-1 in Escherichia coli","authors":"G. Moon","doi":"10.3746/JFN.2010.15.4.360","DOIUrl":"https://doi.org/10.3746/JFN.2010.15.4.360","url":null,"abstract":"To enhance the expression and secretion of pediocin PA-1 from heterologous bacterial hosts, the promoter and deduced signal sequence (PS) of an α-amylase gene from a Bifidobacterium adolescentis strain was fused with pediocin PA-1 structural and immunity genes (AB) and the resulting functions were evaluated in Escherichia coli. Two recombinant PCR products were created－one with just the deduced signal sequence and one with the sequence plus the Ser and Thr sequences that are the next two amino acids of the signal sequence. These two products, the PSAB (---AQA::KYY---) and PSABST (---AQAST::KYY---), respectively, were inserted into a TA cloning vector (yT&A) and named pPSAB, which was previously reported, and pPSABST. The two recombinant plasmid DNAs were transferred into E. coli JM109 and the transformants displayed antimicrobial activity, where the activity of E. coli JM109 (pPSAB) was stronger than that of E. coli JM109 (pPSABST), indicating that the ST amino acid residues were not necessary for secretion and might have even decreased the antimicrobial activity of recombinant pediocin PA-1.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"46 1","pages":"360-363"},"PeriodicalIF":0.0,"publicationDate":"2010-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89871293","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2010-12-31DOI: 10.3746/JFN.2010.15.4.267
Ho-Sang Shin, E. Choi
We assessed the effect of Se-methylselenocysteine (MSC) treatment, at a dose of 0.75 mg/rat/day for 1 or 2 weeks, on the activities of antioxidant systems in Sprague-Dawley rat tissues. Significant changes in glutathione and antioxidant enzyme activities, with different patterns among tissues, were evidenced. Glutathione content and its reduction state in the liver, lung, and kidney were elevated upon MSC treatment, whereas they were significantly lowered in the spleen. Among the tissues exhibiting glutathione increase, there were different enzymatic responses: g-glutamylcysteine ligase activity, the rate-limiting enzyme in the glutathione synthesis pathway, was increased in the liver, whereas the activities of the enzymes associated with glutathione recycling, namely, glutathione peroxidase, glutathione reductase, and glucose 6-phosphate dehydrogenase, were significantly increased in the lung and the kidney. The superoxide dismutase activity was decreased in all tissues upon MSC treatment, whereas catalase activity was increased in all tissues but the liver. Lipid peroxidation level was transiently increased at 1 week in the lung and the kidney, whereas it was persistently increased in the spleen. The increase was not evident in the liver. The results indicate that the MSC treatment results in an increase in the antioxidant capacity of the liver, lung, and kidney principally via an increase in glutathione content and reduction, which appeared to be a result of increased synthesis or recycling of glutathione via tissue-dependent adaptive response to oxidative stress triggered by MSC. The spleen appeared to be very sensitive to oxidative stress, and therefore, the adaptive response could not provide protection against oxidative damage.
{"title":"Effect of Se-methylselenocysteine on the Antioxidant System in Rat Tissues","authors":"Ho-Sang Shin, E. Choi","doi":"10.3746/JFN.2010.15.4.267","DOIUrl":"https://doi.org/10.3746/JFN.2010.15.4.267","url":null,"abstract":"We assessed the effect of Se-methylselenocysteine (MSC) treatment, at a dose of 0.75 mg/rat/day for 1 or 2 weeks, on the activities of antioxidant systems in Sprague-Dawley rat tissues. Significant changes in glutathione and antioxidant enzyme activities, with different patterns among tissues, were evidenced. Glutathione content and its reduction state in the liver, lung, and kidney were elevated upon MSC treatment, whereas they were significantly lowered in the spleen. Among the tissues exhibiting glutathione increase, there were different enzymatic responses: g-glutamylcysteine ligase activity, the rate-limiting enzyme in the glutathione synthesis pathway, was increased in the liver, whereas the activities of the enzymes associated with glutathione recycling, namely, glutathione peroxidase, glutathione reductase, and glucose 6-phosphate dehydrogenase, were significantly increased in the lung and the kidney. The superoxide dismutase activity was decreased in all tissues upon MSC treatment, whereas catalase activity was increased in all tissues but the liver. Lipid peroxidation level was transiently increased at 1 week in the lung and the kidney, whereas it was persistently increased in the spleen. The increase was not evident in the liver. The results indicate that the MSC treatment results in an increase in the antioxidant capacity of the liver, lung, and kidney principally via an increase in glutathione content and reduction, which appeared to be a result of increased synthesis or recycling of glutathione via tissue-dependent adaptive response to oxidative stress triggered by MSC. The spleen appeared to be very sensitive to oxidative stress, and therefore, the adaptive response could not provide protection against oxidative damage.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"299 1","pages":"267-274"},"PeriodicalIF":0.0,"publicationDate":"2010-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79656316","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2010-12-31DOI: 10.3746/JFN.2010.15.4.297
Ji-Sang Kim
The present study compared the Maillard reaction products (MRPs) derived from aqueous and ethanolic fructoseglycine and its oligomer (dimer and trimer) solutions. The pH was lower in glycine (G) than in diglycine (DG) and triglycine (TG) in both aqueous and ethanolic solutions, but the pH difference between the DG and TG was not significant. MRPs derived from the DG had a greater absorbance at 294 and 420 ㎚ in ethanolic solution than in an aqueous solution. In particular, the loss of sugar was higher in ethanolic solution than in aqueous solution. Enolization of fructose was observed in both aqueous and ethanolic MRP solutions; however, enolization was not observed for the G in aqueous MRP solutions. The glycine oligomer content in ethanolic MRP solutions remained higher than that in aqueous MRP solutions. Furthermore, neither diglycine nor triglycine were detected in the G aqueous or ethanolic MRP solutions, while triglycine was detected in both the DG aqueous and ethanolic MRP solutions. Absorption in the ultraviolet-visible (UV-Vis) spectra was higher with MRPs derived from the ethanolic solution than with those derived from the aqueous solution. MRPs derived from the DG in an ethanolic solution showed the highest absorption intensity.
{"title":"Study on Maillard Reaction Products Derived from Aqueous and Ethanolic Fructose-Glycine and Its Oligomer Solutions","authors":"Ji-Sang Kim","doi":"10.3746/JFN.2010.15.4.297","DOIUrl":"https://doi.org/10.3746/JFN.2010.15.4.297","url":null,"abstract":"The present study compared the Maillard reaction products (MRPs) derived from aqueous and ethanolic fructoseglycine and its oligomer (dimer and trimer) solutions. The pH was lower in glycine (G) than in diglycine (DG) and triglycine (TG) in both aqueous and ethanolic solutions, but the pH difference between the DG and TG was not significant. MRPs derived from the DG had a greater absorbance at 294 and 420 ㎚ in ethanolic solution than in an aqueous solution. In particular, the loss of sugar was higher in ethanolic solution than in aqueous solution. Enolization of fructose was observed in both aqueous and ethanolic MRP solutions; however, enolization was not observed for the G in aqueous MRP solutions. The glycine oligomer content in ethanolic MRP solutions remained higher than that in aqueous MRP solutions. Furthermore, neither diglycine nor triglycine were detected in the G aqueous or ethanolic MRP solutions, while triglycine was detected in both the DG aqueous and ethanolic MRP solutions. Absorption in the ultraviolet-visible (UV-Vis) spectra was higher with MRPs derived from the ethanolic solution than with those derived from the aqueous solution. MRPs derived from the DG in an ethanolic solution showed the highest absorption intensity.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"8 1","pages":"297-303"},"PeriodicalIF":0.0,"publicationDate":"2010-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79559860","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2010-12-31DOI: 10.3746/JFN.2010.15.4.340
Jin-Wha Lee, E. Shin, H. Ryu
To standardize the recipes for healthy fast food market potentiality, a sensory acceptability analysis, instrumental texture analysis and nutritional evaluation were performed on Korean style mung bean pancake (MPC) and modified MPC containing squid meat and soybean. Optimal ingredient formulation was revealed to be 34% mung bean, 49% pork and 17% vegetables for traditional MPC, and 21% pork, 66% squid meat and 13% soybean for modified MPC, using response surface methodology. Flavor and hardness correlated highly with overall acceptability, rather than appearance and color of traditional MPC. Higher squid levels raised adhesiveness, springiness and resilience of modified MPC, but the higher soybean levels decreased these textural attributes. Protein, lipid and total calories of modified MPC were lower than those of traditional MPC. Degree of gelatinization of modified MPC was superior to traditional MPC.
{"title":"Optimizing Recipes of Mung Bean Pancake for Teenagers","authors":"Jin-Wha Lee, E. Shin, H. Ryu","doi":"10.3746/JFN.2010.15.4.340","DOIUrl":"https://doi.org/10.3746/JFN.2010.15.4.340","url":null,"abstract":"To standardize the recipes for healthy fast food market potentiality, a sensory acceptability analysis, instrumental texture analysis and nutritional evaluation were performed on Korean style mung bean pancake (MPC) and modified MPC containing squid meat and soybean. Optimal ingredient formulation was revealed to be 34% mung bean, 49% pork and 17% vegetables for traditional MPC, and 21% pork, 66% squid meat and 13% soybean for modified MPC, using response surface methodology. Flavor and hardness correlated highly with overall acceptability, rather than appearance and color of traditional MPC. Higher squid levels raised adhesiveness, springiness and resilience of modified MPC, but the higher soybean levels decreased these textural attributes. Protein, lipid and total calories of modified MPC were lower than those of traditional MPC. Degree of gelatinization of modified MPC was superior to traditional MPC.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"20 1","pages":"340-347"},"PeriodicalIF":0.0,"publicationDate":"2010-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73152448","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2010-12-31DOI: 10.3746/JFN.2010.15.4.329
J. H. Lee
Buckwheat flour was incorporated into steamed breads by adding the flour in the range of 0～9% based on the Baker's percentages and the physicochemical properties and consumer acceptance were investigated. After mixing, kneading, proofing, and molding, bread dough was steamed for 15 min using a steam tray and boiling water. The samples were cooled to room temperature for 15 min and packed in airtight bags for further analyses. pH of the steamed bread decreased slightly while titratable acidity increased significantly from 1.02 to 1.37 mL with the incorporation of more buckwheat flour in the formulation (p＜0.05). Water activity was not affected by the buckwheat flour level (p＞0.05). Moisture content slightly decreased from 43.72 to 42.30% while soluble solids content increased from 0.63 to 0.85 as the buckwheat flour concentration increased. As a result of the addition of buckwheat flour, the specific volume decreased from 3.31 to 2.57 mL/g; on the other hand, the spread ratio ranged from 2.17 to 2.21 without significant differences among them (p＞0.05). At the higher level of buckwheat content, lower scores of all color parameters (L*, a*, and b*-values) were observed. Firmness increased significantly with an increase in buckwheat flour content (p＜0.05). Consumer acceptance tests indicated that incorporation of up to 3% buckwheat flour in the formulation of steamed breads did not significantly influence the consumers' acceptability in all attributes tested, except for color and elasticity.
以荞麦粉为原料，按Baker's百分比添加0~9%的荞麦粉，对荞麦粉的理化性质和消费者接受度进行了研究。混合、揉面、打样、成型后，用蒸盘和沸水蒸15分钟。将样品冷却至室温15分钟，装入密封袋中进行进一步分析。随着荞麦粉掺入量的增加，馒头的pH值略有下降，可滴定酸度从1.02显著增加到1.37 mL (p<0.05)。水分活性不受荞麦粉水平的影响(p>0.05)。随着荞麦粉浓度的增加，水分含量由43.72下降到42.30%，可溶性固形物含量由0.63上升到0.85。加入荞麦粉后，其比容由3.31 mL/g降至2.57 mL/g;扩散比为2.17 ~ 2.21，差异无统计学意义(p>0.05)。荞麦含量越高，所有颜色参数(L*、a*和b*值)得分越低。硬度随荞麦粉含量的增加而显著增加(p<0.05)。消费者接受度测试表明，在馒头配方中掺入高达3%的荞麦粉，除了颜色和弹性外，对所有测试属性的消费者接受度都没有显著影响。
{"title":"Influence of Buckwheat Flour on Physicochemical Properties and Consumer Acceptance of Steamed Bread","authors":"J. H. Lee","doi":"10.3746/JFN.2010.15.4.329","DOIUrl":"https://doi.org/10.3746/JFN.2010.15.4.329","url":null,"abstract":"Buckwheat flour was incorporated into steamed breads by adding the flour in the range of 0～9% based on the Baker's percentages and the physicochemical properties and consumer acceptance were investigated. After mixing, kneading, proofing, and molding, bread dough was steamed for 15 min using a steam tray and boiling water. The samples were cooled to room temperature for 15 min and packed in airtight bags for further analyses. pH of the steamed bread decreased slightly while titratable acidity increased significantly from 1.02 to 1.37 mL with the incorporation of more buckwheat flour in the formulation (p＜0.05). Water activity was not affected by the buckwheat flour level (p＞0.05). Moisture content slightly decreased from 43.72 to 42.30% while soluble solids content increased from 0.63 to 0.85 as the buckwheat flour concentration increased. As a result of the addition of buckwheat flour, the specific volume decreased from 3.31 to 2.57 mL/g; on the other hand, the spread ratio ranged from 2.17 to 2.21 without significant differences among them (p＞0.05). At the higher level of buckwheat content, lower scores of all color parameters (L*, a*, and b*-values) were observed. Firmness increased significantly with an increase in buckwheat flour content (p＜0.05). Consumer acceptance tests indicated that incorporation of up to 3% buckwheat flour in the formulation of steamed breads did not significantly influence the consumers' acceptability in all attributes tested, except for color and elasticity.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"30 1","pages":"329-334"},"PeriodicalIF":0.0,"publicationDate":"2010-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88093005","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2010-12-31DOI: 10.3746/JFN.2010.15.4.356
Mi-jung Kim, B. Yoo
Glass transition phenomena in nine Korean pure honeys (moisture content 18.3～20.1%) and honey-water mixtures by different water contents (0, 2, 5, and 10% w/w) were investigated with modulated different scanning calorimetry (MDSC). The total, reversing, and non-reversing heat flows were quantified during heating using MDSC. Glass transition was observed from reversing heat flow separated from the total heat flow. The glass transition temperatures (T g ) of pure honeys, which are in the range of -42.7℃ to -50.0℃, varied a lot with low determination coefficient (R²=0.63), whereas those of honey-water mixtures decreased with a decrease in honey content. The T g values were also more significantly different among honey-water mixtures when compared to pure honeys, indicating that in the honey-water mixture system the T g values appear to be greatly dependent on moisture content. The measured heat capacity change (ΔC p ) was not influenced by moisture content.
{"title":"Glass Transition Temperature of Honey Using Modulated Differential Scanning Calorimetry (MDSC) : Effect of Moisture Content","authors":"Mi-jung Kim, B. Yoo","doi":"10.3746/JFN.2010.15.4.356","DOIUrl":"https://doi.org/10.3746/JFN.2010.15.4.356","url":null,"abstract":"Glass transition phenomena in nine Korean pure honeys (moisture content 18.3～20.1%) and honey-water mixtures by different water contents (0, 2, 5, and 10% w/w) were investigated with modulated different scanning calorimetry (MDSC). The total, reversing, and non-reversing heat flows were quantified during heating using MDSC. Glass transition was observed from reversing heat flow separated from the total heat flow. The glass transition temperatures (T g ) of pure honeys, which are in the range of -42.7℃ to -50.0℃, varied a lot with low determination coefficient (R²=0.63), whereas those of honey-water mixtures decreased with a decrease in honey content. The T g values were also more significantly different among honey-water mixtures when compared to pure honeys, indicating that in the honey-water mixture system the T g values appear to be greatly dependent on moisture content. The measured heat capacity change (ΔC p ) was not influenced by moisture content.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"30 1","pages":"356-359"},"PeriodicalIF":0.0,"publicationDate":"2010-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85768509","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2010-12-31DOI: 10.3746/JFN.2010.15.4.335
J. H. Lee, Hyejin Lee
The effects of baking with broccoli powder on the consumer perception and sensory characteristics were investigated using a model system of cookies incorporated with broccoli powder as a value-added food ingredient. Broccoli powder was incorporated into cookie dough at 5 levels (0%, 1%, 2%, 3%, and 4%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at 170℃ for 8 min in an oven. The baked cookies were cooled to room temperature for 1 hour and packed in airtight bags prior to all measurements. Control received the most favorable mean score, which was not significantly different from samples with 1% broccoli powder for color preference (p＞0.05). Results of the consumer preference on taste showed a similar trend. Consumers did not find any significant differences on aftertaste and flavor among samples prepared by replacing wheat flour with up to 2% broccoli powder (p＞0.05). Overall, incorporation of 1% broccoli powder in the formulation would result in the most favorable broccoli cookies for the consumers without sacrificing the sensory qualities, while still taking advantages of health benefits of broccoli. Correlation analysis indicated that broccoli powder concentration was significantly negatively correlated with the consumer preference for color, taste, aftertaste, flavor, overall acceptability and positively correlated with sensory color, taste, and flavor (p＜0.05). Consumers' color, taste, aftertaste, and flavor were well correlated with the overall acceptability (p＜0.05). Sensory intensity results are also presented.
{"title":"Effect of Broccoli Powder on Consumer Perception and Sensory Characteristics of Cookies","authors":"J. H. Lee, Hyejin Lee","doi":"10.3746/JFN.2010.15.4.335","DOIUrl":"https://doi.org/10.3746/JFN.2010.15.4.335","url":null,"abstract":"The effects of baking with broccoli powder on the consumer perception and sensory characteristics were investigated using a model system of cookies incorporated with broccoli powder as a value-added food ingredient. Broccoli powder was incorporated into cookie dough at 5 levels (0%, 1%, 2%, 3%, and 4%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at 170℃ for 8 min in an oven. The baked cookies were cooled to room temperature for 1 hour and packed in airtight bags prior to all measurements. Control received the most favorable mean score, which was not significantly different from samples with 1% broccoli powder for color preference (p＞0.05). Results of the consumer preference on taste showed a similar trend. Consumers did not find any significant differences on aftertaste and flavor among samples prepared by replacing wheat flour with up to 2% broccoli powder (p＞0.05). Overall, incorporation of 1% broccoli powder in the formulation would result in the most favorable broccoli cookies for the consumers without sacrificing the sensory qualities, while still taking advantages of health benefits of broccoli. Correlation analysis indicated that broccoli powder concentration was significantly negatively correlated with the consumer preference for color, taste, aftertaste, flavor, overall acceptability and positively correlated with sensory color, taste, and flavor (p＜0.05). Consumers' color, taste, aftertaste, and flavor were well correlated with the overall acceptability (p＜0.05). Sensory intensity results are also presented.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"20 1","pages":"335-339"},"PeriodicalIF":0.0,"publicationDate":"2010-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89316908","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2010-12-31DOI: 10.3746/JFN.2010.15.4.282
S. Jeon, Ji‐hye Lee, K. Song
To isolate a calcium-binding peptide from chlorella protein hydrolysates, chlorella protein was extracted and hydrolyzed using Flavourzyme, a commercial protease. The degree of hydrolysis and calcium-binding capacity were determined using trinitrobenzenesulfonic acid and orthophenanthroline methods, respectively. The enzymatic hydrolysis of chlorella protein for 6 hr was sufficient for the preparation of chlorella protein hydrolysates. The hydrolysates of chlorella protein were then ultra-filtered under 5 kDa as molecular weight. The membrane-filtered solution was fractionated using ion exchange, reverse phase, normal phase chromatography, and fast protein liquid chromatography to identify a calcium-binding peptide. The purified calcium-binding peptide had a calcium binding activity of 0.166 mM and was determined to be 700.48 Da as molecular weight, and partially identified as a peptide containing Asn-Ser-Gly-Cys based on liquid chromatography/electrospray ionization tandem mass spectrum.
{"title":"Isolation of a Calcium-binding Peptide from Chlorella Protein Hydrolysates","authors":"S. Jeon, Ji‐hye Lee, K. Song","doi":"10.3746/JFN.2010.15.4.282","DOIUrl":"https://doi.org/10.3746/JFN.2010.15.4.282","url":null,"abstract":"To isolate a calcium-binding peptide from chlorella protein hydrolysates, chlorella protein was extracted and hydrolyzed using Flavourzyme, a commercial protease. The degree of hydrolysis and calcium-binding capacity were determined using trinitrobenzenesulfonic acid and orthophenanthroline methods, respectively. The enzymatic hydrolysis of chlorella protein for 6 hr was sufficient for the preparation of chlorella protein hydrolysates. The hydrolysates of chlorella protein were then ultra-filtered under 5 kDa as molecular weight. The membrane-filtered solution was fractionated using ion exchange, reverse phase, normal phase chromatography, and fast protein liquid chromatography to identify a calcium-binding peptide. The purified calcium-binding peptide had a calcium binding activity of 0.166 mM and was determined to be 700.48 Da as molecular weight, and partially identified as a peptide containing Asn-Ser-Gly-Cys based on liquid chromatography/electrospray ionization tandem mass spectrum.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"80 1","pages":"282-286"},"PeriodicalIF":0.0,"publicationDate":"2010-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76986186","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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