• Applied Biological Chemistry
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• v.27 no.4
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• pp.225-230
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• 1984

Chemical composition of dried roots of wild and cultivated Codonopsis lanceolata has been investigated. General composition was similar in both Codonopsis lanceolata. Free sugars from the root were fructose, glucose and sucrose. The contents of the sugars were higher in the cultivated than in the wild. Maltose was detected only in the cultivated and its level was 0.05%.. Free amino acids were consisted of 16 amino acids: lysine, histidine, arginine aspartic acid, threonine, serine, glutamic acid. proline, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine and phenylalanine. No significant difference in the contents was found between the wild root and the cultivated. Free fatty acids were palmitate, linoleate and linolenate, and the contents of those acids were higher in the cultivated root than in the wild. The contents of crude saponin were 1.5% in the wild root and 1.4% in the cultivated, respectively.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.630-636
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• 2007

Acidic citrus juices obtained from C. natsudaidai and C. grandis were electrodialyzed with bipolar and organic acid selective membrane (ion exchange membrane) cartridges. The pH levels of the acidic citrus juices gradually increased to 14.5% (C. grandis) and 25.2% (C. natsudaidai) by electrodialysis with the bipolar membranes, while levels remained consistent when organic acid selective membranes were applied. The total acidity levels decreased more with the organic selective membrane than with the bipolar membrane. Conductivity rose with the bipolar membranes while the value continued to fall rapidly with the organic selective membranes. Sugar and flavonoid contents remained relatively unchanged, without any significant differences before and after electrodialysis with each membrane. Also, ion contents were almost unchanged with the bipolar membranes and the electrolyte, $K_2SO_4$, as compared to rapid changes in sodium and potassium levels with the organic selective membranes and the electrolyte, $K_2SO_4$. In summary, the use of bipolar membranes provided juice with better sensory quality than that of the organic acid selective membranes.

• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.17-22
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• 1984

Quality of five kinds of honey were evaluated. Honey had total soluble sugar above 96% on the dry weight and a little amount of protein. The mineral composition varied with the kinds of honey, but all tested honey showed the highest content of K and Na, and a considerable amount of Fe, Mg, Ca, Zn, and P. Free sugars were mainly composed of fructose and glucose. The fructose/glucose ratio of honey was 1.0-1.39. Buckwheat honey showed comparatively higher content of sucrose and maltose. All tested honey were analyzed to give pH 3.23-4.32, total acid 10.5-23.9 meq/kg, hydroxymethylfurfural 0.58-21.31 mg/kg, diastatic activity 13.95-36.59.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.853-862
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• 2011

We reproduced and investigated the quality characteristics of Samhaeju (one type of Korean traditional rice wine), which has been described in ancient documents. During fermentation, the room temperature was $9.1{\sim}25.0{\circ}C$, and each treatment's material temperature was $11.7{\sim}23^{\circ}C$. As the fermentation proceeded, the pH rapidly decreased (initial pH was 6.6~6.9) and rose gradually from the 18th day. Titratable acidity and amino acidity slowly increased in general. Regarding soluble solid contents, there were various change patterns depending on the production method, and they were affected by initial room temperature. In the treatments using 1 (Sang-ga-yo-rok), 3 (Eum-sik-di-mi-bang), 7 (Jo-sun-mu-ssang-sin-sik-yo-ri-je-beop), 8 (Sang-ga-yo-rok $15^{\circ}C$), reducing sugar contents decreased rapidly after 1st mashing day and then increased slightly after 2nd mashing. The alcohol content increased as the fermentation proceeded, and most of the treatments produced 1/2 the amount of total alcohol content before the 2nd mashing day, followed by a slight increase until the end of fermentation (about 100 days from the 2nd mashing day). In the sensory evaluation, Samhaeju using methods 2, 4, 5, and 6 got high scores and had much reducing sugar contents than other treatments. Among the seven manufacturing processes, method 2 was relatively simple and got the highest score in the sensory evaluation. Therefore, method 2 would be suitable for industrialization and popularization of Korean traditional alcoholic beverage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.659-664
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• 1996

The amount and characteristics of pectin in the albedo and flavedo layers of the citrus peels, and those of the pulp were investigated. Alcohol insoluble solid(AIS) content was the highest in albedo layer(18.1%), and the lowest in pulp(5.7%). The pulp and the albedo layer showed a potential pectin sources as containing pectins of 40.5% and 35.2% of the total polysaccharides of the pulp and the albedo layer, respectively. Total pectin contents were about 30% of the AIS and showed comparatively constant values among the byproducts. Hydrochloric acid soluble pectin contents were the hightest in the flavedo layer, 14.0%, and the lowest in the pulp, 4.4%. Over 90% of the total pectin could be extracted after 60min with 0.05N HCI at $85^{\circ}C.$ Microwave treatment reduced the extraction time significantly ; a comparable extraction yield was acquired after 10min with microwave treatment. The degree of esterification of the extracted pectin also increased with microwave treatment. Neutral sugars in the hydrolysate of the pectin were rhamnose, arabinose, galactose, glucose and xylose. No differences in molecular weight distribution of the pectin were found between the albedo and flavedo layers. Pectin of the pulp showed different molecular weight distribution from that of the peels.

• Food Science and Preservation
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• v.22 no.5
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• pp.629-635
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• 2015

The effect of temperature on the quality and characteristics of Valencia oranges were studied during storage at low ($4^{\circ}C$, LT) and room ($20^{\circ}C$, RT) temperature. Hardness decreased beginning on the 10th day of storage, regardless of temperature, and showed a more considerable reduction in the peel than the flesh. The total soluble solids (TSS) and titratable acidity (TA) decreased from the 30th day at LT and the 10th day at RT, but the TSS/TA ratio did not change during storage. The vitamin C content decreased from the 20th day at LT and the 10th day at RT, and the total phenol content decreased from the 10th day of storage. In a sensory evaluation, the scores changed less for taste than for color and flavor during storage. The quality of Valencia oranges under two different temperatures was similar on the 30th day at LT and on the 10th day at RT. The TSS (r = 0.9453) and vitamin C content (r = 0.9104) were highly related to sensory properties. These results suggested that TSS and vitamin C are potential indicators of quality for the selection of Valencia oranges during storage.

• Korean Journal of Agricultural Science
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• v.36 no.1
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• pp.1-10
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• 2009

The characteristics of fruit ripening and cell wall modifications of two oriental pear fruits were compared during storage. The loss of fresh weight was lower in 'Pingguoli' than 'Niitaka', probably due to the difference in wax accumulation and skin structure. 'Pingguoli' produced much higher amount of ethylene and showed climacteric ripening pattern, but this response was not found in 'Niitaka'. A significant difference in soluble pectin contents was found, thus, the amount of water soluble pectins were much higher in 'Niitaka' at harvest but this difference was not significant at later stage of storage. A severe loss of water soluble pectins in 'Niitaka' was confirmed whereas a similar tendency was not found in CDTA soluble ones. Even the amount of $Na_2CO_3$ soluble pectins was relatively low, 'Pingguoli' contained approximately 2 times higher than 'Niitaka' and both cultivars showed an increasing tendency in $Na_2CO_3$ soluble polymers at later stage of storage. No significant difference in alkali soluble polysaccharides (hemicelluloses fraction) was found between both cultivars. There was a significant change in gel filtration profiles regardless of cultivars, especially in water soluble pectins resulting from severe depolymerization probably due to degradation of higher molecular weight pectins and loss of their side chains. In gel filtration profiles of $Na_2CO_3$ soluble pectins, neutral sugars were evenly distributed regardless of molecular size of pectic polymers but the decrease of high molecular weight fraction was found. In comparison of alkali soluble polymers, a similar trend was found, that is, there was no difference in gel filtration profiles but 'Niitaka' seemed to have longer side chains in alkali soluble polysaccharides in both 4% and 24% of KOH soluble fractions.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.5
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• pp.542-550
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• 1996

An experiment with alfalfa (Medicago sativa L.) plants was designed to investigate the changes in non-structural carbohydrate (NSC) contents and the activities of amylolytic enzymes during a regrowth period following defoliation. Sampling from hydroponic grown-plants were carried out at intervals during 24 days of regrowth. Shoot regrowth was very slow during the first 10 days and root growth was depressed after defoliation. Defoliation induced a great decrease in both total sugar and starch contents in taproots during the first 10∼14 days. A major recovery of NSC occurred from day 15. Averaged over sampling dates, the activity of exo-amylase was about 400-fold higher than that of endo-amylase. Exo-amylase activity in defoliate plants slightly increased until day 6 (maximum level) and then decreased. Endo-amylase rapidly increased for the first 4 days after defoliation and slightly increased afterwards to a maximum on day 24. These results showed that increase in amylolytic enzyme activity in taproots coincided with the time of starch utilization during regrowth and that indicated it plays an important role in starch degradation.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.271-276
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• 2000

Electron beam (EB) irradiation was compared with gamma ray (GR) in terms of their effects on physicochemical qualities of microbial-decontaminated red pepper powder. The pH and soluble solid of the samples were relatively constant when exposed to EB and GR up to 15 kGy, which also did not induce significant chances in total and reducing sugars. The water soluble pigment and capsanthin content of red pepper powder showed a decreasing tendency as the irradiation dose increased. However, the pungent components, capsaicin and dihydrocapsaicin were shown resistant to irradiation doses applied. Based upon the results, EB was similar to GR in its effect on the physicochemical attributes of the samples, and the irradiation doses required for microbial control were not detrimental to the quality attributes of red pepper powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1273-1279
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• 2006

The quality properties of oak mushroom were investigated using extraction conditions and enzyme treatments. The physiochemical properties were excellent at the extraction temperatures of $20^{\circ}C\;and\;40^{\circ}C$. The quality was increased as the extraction time increased but was best at the extraction time of 10 hr. The physiochemical properties such as soluble solid, reducing sugar and crude protein contents were best at the solvent ratio of 1:100 (w/v) so that it was set at 1:100. Thus, enzyme treatment was done at $50^{\circ}C$ for 2 hr with the solvent ratio of 1:100. The result showed that the best quality was shown using 0.2% protease and 0.2% cellulase. With the enzyme treatment, the essential amino acid contents increased by two folds but no difference was shown in $\beta-glucan$ content.