• Journal of Life Science
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• v.16 no.5
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• pp.834-839
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• 2006

This study was carried out to investigate changes in cell wall components and solubilization and depolymerization of pectin and neutral sugar polymers during softening of 'Tsugaru' apples. Pectic polysaccharides were solubilized in different solvents, distilled-water, 0.05 M CDTA, 0.05 M $Na_2CO_3$, and 8 M KOH, from cell wall materials during fruit softening. The uronic acid contents in distilled-water fraction rapidly increased along with fruit softening at 4 weeks after ambient storage. In the change of non-cellulosic neutral sugars in the cell wall of ‘Tsugaru’ fruits, the major sugar was galactose and arabinose in distilled-water, 0.05 M CDTA and 0.05 M $Na_2CO_3$ soluble fractions, and it was glucose, galactose and xylose in 8 M KOH fraction. Especially the change of galactose contents in distilled-water fraction was increased greatly along with fruit softening. When uronic acid polymers (UAP) and carbohydrate polymers (CP) in distilled-water fraction were filtered and separated using Sepharose CL-2B column, the high molecular UAP and CP were degraded to the low molecular ones from at harvest to softening fruit. Thus, the amount of high molecular polymers were greatly decreased along with fruit softening.

• Food Science and Preservation
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• v.9 no.2
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• pp.205-211
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• 2002

In order to selection of the suitable soybean varieties, the quality characteristics of meju and doenjang on 4 domestic soybean cultivars(Daeweon, Sodam, Jinpeum and Hwangkeum) were evaluated. Crude protein and lipid content was 26.7∼30.5% and 16.89∼19.31%. The content of total free sugar among 4 soybean cultivars were 4.99∼5.26% and composed mainly stachyose(2.59∼3.51%), raffinose and sucrose. The content of total free sugar of meju were the highest in Jinpeum among 2.10∼2.66% and composed mainly glucose. The lightness of meju lump in Hwangkeum was larger decrease than the others, the redness were higher in Daeweon and Hwangkeum, the yellowness was the highest in Sodam. The lightness of meju powder was the highest in Sodam, the redness was the lowest in Sodam, the yellowness was the highest in Hwangkeum. The chemical composition of doenjang were that : was the highest in Jinpeum among the 7.90∼9.71% crude lipid, in Daeweon among 9.67∼13.50% crude protein, in Sodam among 2739∼3825 mg% Formol nitrogen and in Daeweon among 6.88∼8.36% crude saponin, respectively. The content of total free sugar of doenjang were the highest in Hwangkeum among 1.88∼2.22% and composed mainly fructose and glucose. The lightness and yellowness of doenjang was the highest in Sodam, the redness was the highest in Hwangkeum. Doenjang by Hwangkeum had good score for taste, texture and overall quality in sensory evaluation.

• Korean journal of food and cookery science
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• v.4 no.1
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• pp.47-52
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• 1988

The chemical composition of 13 different Korean green tea products made from various kinds of tea trees and processing methods was analyzed. The distinct changes in the chemical composition noticed by the harvesting time of tea leaves. The content of crude protein decreased and the contents of crude fat and crude fiber increased as the harvesting runs proceeded. The contents of tanic substances and total sugar tended to increase while caffein content decreased as the runs proceeded. The contents of some organic acids reached to the maximum at the second run of harvest. Steamed leaves had higher chlorophyll content than roasted one, and it resulted in the brighter green and more yellow color of steamed tea products.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1279-1284
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• 1998

This study was designed to investigate the reasonable roasting condition of chicory. Extraction and surface color development of roasted chicory were significantly influenced by roasting temperature and time, and they were increased with increasing time, and roasting at $170^{\circ}C$ showed the highest browning color development. Soluble solid contents was not affected by roasting temperature and time. Roasting for 10min at $150^{\circ}C$ exhibited the highest sensory score, at which the free sugar composition of the extract was 0.87% xylose, 0.62% fructose and 0.84% sucrose. A total of 17 volatile components were identified by GC/MSD from the dried and roasted chicories. Aldehyde, ketone and pyrazine compounds were found to be major volatile flavor components in chicory roots. It was concluded that the results of this work will be useful to determine the optimum conditions for roasting of chicory roots.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.5
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• pp.569-577
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• 1996

This experiment was conducted to investigate the effects of water potential by PEG treatment on germination and quantitative changes of seed storage reserves of soybean [Glycine max (L.) Merr.], peanut(Arachjs hypogaea L.) and corn(Zea may L.). Water potential of PEG(M.W. 10, 000) solution as germination media was 0.0, -0.2, and -0.5MPa. The highest moisture uptake rate was found in soybean seedlings among three crops. Moisture content of seedlings of three crops was decreased at -0.5MPa treatment and seedling length was delayed with water potential decrement. As water potential decreased, decreasing rate of protein content of the seedlings compared to seeds was declined in soybean and peanut. Decreasing rate of starch content of the seedlings was decreased in corn at -0.5MPa treatment. Increasing rate of sugar content of the seedlings was markedly decreased at -0.5MPa treatment in all crops. The results of this experiment showed that availability of moisture and synthesis of sugar for seed germination were influenced below -0.5MPa water potential in three crops.

• Applied Biological Chemistry
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• v.44 no.2
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• pp.88-91
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• 2001

Mixtures of rice and sweet persimmons to make sweet syrup, jochung, were saccharified by barley malt. Soluble solid contents, reducing sugar and free sugar contents, and sensory quality were determined in jochungs, which were prepared from various ratios (10 : 0, 7 : 3, 5 : 5, 3 : 7) of rice to sweet persimmons. Amylase activity had the highest value, 10466 Unit, after 3 hrs during saccharification process at $55^{\circ}C$. In HPLC determination of free sugars, maltose in saccharifying liquids found the highest amount followed by fructose and glucose. With increasing amounts of sweet persimmons, fructose and glucose contents increased while maltose content decreased. The soluble solid contents reduced as the sweet persimmons proportions increased. The control group without sweet persimmons showed highest value, $58^{\circ}Brix$, in soluble solid content. There appeared to be a slight decrease in reducing sugar and free sugar contents as proportion of sweet persimmons increased. Jochung prepared at high amounts of sweet persimmon had better scores in overall acceptance.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.12
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• pp.6290-6295
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• 2013

This study examined the fermentative characteristics of red ginseng wine prepared with enzymatically hydrolyzed red ginseng marc (ERGM), which was produced by the polysaccharide hydrolyase and protease treatments of red ginseng marc (RGM). After adjusting the initial soluble solid contents of ERGM broth to $20^{\circ}Brix$ and $30^{\circ}Brix$ with sucrose, respectively, alcohol fermentation was carried out at $25^{\circ}C$ for 9 days. The soluble solid contents decreased from $20^{\circ}Brix$ to $7^{\circ}Brix$ and from $30^{\circ}Brix$ to $13^{\circ}Brix$, and the reducing sugar content decreased to 18 and 24 g/L at 9 days of fermentation, respectively. The ethanol contents increased to 65 g/L and 106 g/L, respectively. The crude saponin content in the ERGM broth was 2~3 times as high as that in the RGM broth after 7 days fermentation. These results show that ERGM is suitable as a raw material for the production of red ginseng wine.

• Journal of Mushroom
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• v.15 no.4
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• pp.216-222
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• 2017

This study was conducted to investigate the proximate composition, free sugars, amino acids, and minerals in five Lentinula edodes cultivars collected in Korea. No significant differences in the content of crude fat and crude fiber were found between the samples; however, there was significant variation in the contents of nitrogen free extract, ash, and crude protein. Three kinds of free sugars (fucose, arabinose, and glucose) were identified by HPLC, with the glucose content ranging from 5.94% to 12.08%. Sixteen kinds of free amino acids were identified: the highest content of amino acids was found in 'Sanlim5ho' (13,768.33 mg%), while the highest content of free amino acids was found in 'Sanlim4ho' (6,790.57 mg%). The minerals detected in the L. edodes cultivars were potassium, calcium, magnesium, and sodium, the contents of which ranged from 567.16-2,356.09 mg%, 3.85-7.42 mg%, 9.79-20.88 mg%, and 19.60-22.62 mg%, respectively.

• Journal of Applied Biological Chemistry
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• v.52 no.4
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• pp.205-211
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• 2009

This study was carried out to acquire basic data for industrial production of Korean traditional kanjang (soy sauce). Five types of meju, $23{\times}11{\times}12$ ($L{\times}W{\times}H$, cm), $23{\times}11{\times}7$, $15{\times}11{\times}7$, $11{\times}11{\times}6$, $11{\times}11{\times}6$ (made a hole $\varphi$ 1.5 cm) were prepared. The temperature and humidity of meju preparation were $15{\sim}20^{\circ}C$ and 40~50% respectively. The smaller size of meju, the lower free amino acid and non-volatile organic acid content of that. And, two types of meju, conventional method (CM-meju, the temperature and humidity were prepared at $15{\sim}20^{\circ}C$ and 40~50% of relative humidity) and improved method(IM-meju, the temperature and humidity were prepared at $25{\sim}30^{\circ}C$ and 80~90% of relative humidity) for kanjang production were prepared. There was no difference of total nitrogen content and soluble nitrogen content in the size of meju. In total free amino acid content and total free sugar content, IM-meju was the higher than CM-meju. So, the quality of IM-meju was better than that of CM-meju.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1467-1475
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• 2010

Nutritional and functional components, and physicochemical characteristics of mulberry fruits from Morus alba L. cultivars, including Daejappong, Iksuppong, Daesungppong, Yongppong, Cheongilppong, Gwasang 1 and Gwasang 2, were investigated and compared. Among the 7 mulberry cultivars examined, Iksuppong, Cheongilppong and Gwasang 2 had higher contents of nitrogen free extract, total sugar and total reducing sugar, than other mulberry cultivars, while contents of protein, fat, and fiber were lowest. Gwasang 1 and Daesungppong had the highest content of total phenolic, total flavonoid, and total anthocyanin. Daesungppong, Gwasang 1 and Gwasang 2 had higher contents of C3G and C3R than other mulberry cultivars, although C3R content of Cheongilppong was the highest. Four flavonoid contents varied among of 7 mulberry cultivars. Contents of two major flavonoids, rutin and quercetin, were the highest in Gwasang 2, while Iksuppong and Cheongilppong were the lowest. Contents of piceid and 4-prenylmoracin were the highest in Daesungppong and Cheongilppong, respectively. Cheongilppong of mulberrys had the highest content of GABA. Iksuppong and Gwasang 2 with moderate weight and dark color had higher contents of total soluble solid than other mulberry cultivars, while contents of titratable acidity were lower. Our results provide useful information on nutritional and functional constituents of mulberry fruits according to cultivars, and their physicochemical and processing properties.