• Bulletin of Food Technology
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• v.16 no.3
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• pp.3-17
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• 2003

• Journal of the Korean Society of Food Culture
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• v.18 no.5
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• pp.475-482
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• 2003

The effects of selected stabilizers and sugars on color deterioration of anthocyanin in Schizandra fructus were examined at $100^{\circ}C$ for $120{\sim}180$ min. Among four test sugars, it was found that fructose accelerated the thermal color deterioration while maltose retarded the color deterioration by 40%. Maltodextrin and ${\gamma}$-cyclodextrin showed the highest stabilizing effect on the thermal color deterioration of crude pigment extract from Schizandra fructus(CPES) containing 2 mg% of anthocyanin. Addition of maltodextrin or ${\gamma}$-cyclodextin at 5% retarded thermal color deterioration of CPES. In gel system, 5% of maltodextrin also retarded the color deterioration by $15{\sim}20%$ during storage at $25^{\circ}C\;and\;35^{\circ}C$.

• Journal of Mushroom
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• v.13 no.2
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• pp.85-91
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• 2015

This study was initiated to evaluate ethanol production by a Korean isolate of white rot fungus Irpex consors. It was found that the fungus could produce ethanol by converting glucose, mannose, xylose, and cellobiose under semi-aerobic condition with yields of 0.23, 0.19, 0.21, and 0.17 g ethanol per g sugars, respectively. Furthermore, the strain produced ethanol by simultaneous saccharification and fermentation of rice straw treated with steam pressured boiling water, 3% NaOH, and 3% $H_2SO_4$ with maximum yields of 0.12, 0.15, and 0.19 g ethanol per g rice straw, respectively. These results suggested that I. consors could produce ethanol from the components of cellulose and hemicellulose including glucose, mannose, xylose, cellobiose as well as rice straw treated with steam pressured boiling water, dilute sodium hydroxide, and dilute sulfuric acid. This is the first report that I. consors mycelia produce ethanol from various sugars and lignocellulosic substance including rice straw.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.3
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• pp.247-251
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• 1999

In spite of various bio-functionalities of chitosan, the effects in vivo were still ambiguous because of its low absorption on organism. Therefore, chitosan oligosaccharides (COSs) are necessary to elucidate for an efficient utilization in vivo. COSs were prepared from chitosan using ultrafiltration membrane enzymatic reactor system with MWCO (molecular weight cut-off) 3,000 Da of membrane. Calcium absorption accelerating effect using COSs was examined by two methods, in vitro and in vivo. In vitro experiment, calcium absorption by the addition of COSs in a mixture solution of calcium and phosphate was higher approximately $50\%$ than that by control. In vivo using rats, group taken the diet contained $1\%$ COSs anil calcium chloride decreased about $75\%$ of calcium content excreted from feces, and then, showed about $15\%$ increase in breaking force of femur. These results demonstrated that COSs definitely involved in calcium metabolism in vivo.

• Applied Chemistry for Engineering
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• v.31 no.3
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• pp.299-304
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• 2020

Nanoparticles play an important role as a catalyst in many chemical syntheses. Colloidal nanoparticles were usually synthesized with reducing, capping, and shape directing agents which induce surface poisoning of catalysts. A new green synthesis for silver nanoparticles was developed by utilizing less additives which could be a hazardous waste. A crystallization technique was employed to reduce the amount of reducing and capping agents during synthesis resulting in less surface poisoning of the nanoparticle. The synthesized Ag nanoparticles using monosaccharides and disaccharides as reducing agents could be used as a catalyst for the redox reaction of resazurin and the mechanism of the reaction using Ag nanoparticles was studied.

• Applied Biological Chemistry
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• v.25 no.3
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• pp.166-172
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• 1982

The changes of hydrogen ton concentration, viscosity and free sugars in the water-soluble mucilage of Ulmus Coreana, Nakai root upon storage at 10^{\circ}C were studied. Hydrogen ion concentration in the mucilage changed $pH7{\rightarrow}pH4{\rightarrow}pH6$ or 7. The viscosity of mucilage decreased very slowly. The mucilage contained glucose and galacturonic acid. The hydrolyzed products of mucilage consisted of rhamnose, mannose, galactose, arabinose, xylose, glucose and galacturonic acid.

• Korean Journal of Food Science and Technology
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• v.26 no.2
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• pp.157-161
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• 1994

The pigments of acetylshikonin and isobutylshikonin isolated from the roots of Lithospermum erythrorhizon were determined over a period of storage for their stabilities influenced by mono- and disaccharides and acids. In general. sugars and acids caused an increase in stability of acetylshikonin at the various concentrations. These studies indicated that acetylshikonin and isobutylshikonin can be used in foods as the natural colorant under selected conditions.

• Food Science and Preservation
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• v.19 no.4
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• pp.477-484
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• 2012

Chapssaltteok is a Korean dessert that consists of glutinous rice cakes filled with sweet bean paste. Emulsifiers and saccharides are used as anti-staling agents in the cakes to increase their shelf life. this is especially necessary for industrialized glutinous rice cakes, such as chapssaltteok. This study was conduvted to evaluate the suppression effects of retrogradation in chapssaltteok under various concentration of saccharides and emulsifiers (SP). Glutinous rice cake was manufactured with a multifunctional extruder, wrapped with polyethylene film, and stored at $4^{\circ}C$ for five days. The texture properties of the samples were assessed using a texture analyzer. The results showed that the addition of 0.5% SP, 15% sucrose, 20% low DE syrup, or 10% maltose effectively for delayed the retrogradation during the storage period.

• Korean Journal of Soil Science and Fertilizer
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• v.23 no.1
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• pp.21-25
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• 1990

The amounts of monosaccharides in acid hydrolysates of decomposing plant residues under laboratory conditions were determined. Straw of cereal rice and barley, wild grass cutting, and litters of deciduous and coniferous forest trees were treated to decompose for 90 days. Samples for the analysis of mono-saccharides were taken at 3 different periods of incubation. 1. Fractions of monosaccahrides in plant residues steadily decreased with the time of decomposition. In some samples there appeared an intermediate stages where the fractions reached the highest level. 2. Decomposition of barley straw occured at a faster rate than that of rice straw, and so did the decomposition of deciduous litter than that of coniferous litter. 3. Cereal crop residues of rice and barley were richer in monosaccharides than residues of wild grass cutting and forest litters. 4. Distiction between monosaccharides of plant origin and those of microbial origin was not possible to make in this study. 5. Glucose was the predominent monosaccharide and fucose was the monosaccharide contained in the smallest amount. No measurable ribose was detected from any sample. 6. The relative proportion of galactose in creased with the time of incubation. 7. In general, the proportion of fucose decreased with time and so did that of rhamnose, rhamnose of rice straw residue being the exception. 8. The orders of abundance of monosaccharides after decomposition of 90 days were as the following: in rice straw; glucose > xylose > arabinose > galactose > rhamnose > mannose > fucose, in barley straw; glucose > xylose > arabinose > galactose> mannose > rhamnose > fucose, in wild grass cutting; glucose > xylose > galactose arabinose> rhamnose mannose > fucose, in deciduous litter; glucose > arabinose > xylose galactose > mannose > rhamnose = fucose, and in coniferous litter; glucose > xylose > galactose > arabinose mannose > rhamnose > fucose.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.8
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• pp.1200-1205
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• 2015

Medical foods are enteral nutrition for patients, but they cause maladaptation symptoms like diarrhea. Although the cause of diarrhea remains unknown, some studies have indicated that the cause of diarrhea is fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAP). This is a consideration for medical foods since they are easily fermented by intestinal bacterial. In this study, we estimated the FODMAP contents of commercial medical foods and carbohydrate ingredients. We measured the concentrations of FODMAP in 13 types of different medical foods and five types of carbohydrate ingredients by using high performance liquid chromatography with an evaporative light scattering detector (HPLC-ELSD). The limits of detection of FODMAP were fructose, 0.002; lactose, 0.010; raffinose, 0.003; stachyose, 0.032; 1-kestose, 0.005; nystose, 0.012; and 1-fructofuranosylnystose, 0.003 mg/kg. Limits of quantitation of FODMAP were fructose, 0.008; lactose, 0.033; raffinose, 0.009; stachyose, 0.107; 1-kestose, 0.015; nystose, 0.042; and 1-fructofuranosylnystose, 0.011 mg/kg, respectively. Concentration of FODMAP ranged from 0.428~2.968 g/200 mL. Concentrations of carbohydrate ingredients in FODMAP were chicory fiber, 278.423; soy fiber, 27.467; indigestible maltodextrin, 52.384; maltodextrin (DE10~15), 32.973; and maltodextrin (DE15~20), 50.043 g/kg. Contents of carbohydrates were 19.0~41.0 g/200 mL in commercial medical foods. We expected a correlation between contents of carbohydrates and FODMAP, as carbohydrates included FODMAP. However, we detected a low correlation (r=0.55). Since most commercial medical foods have a similar carbohydrate ingredients and nutritional values, the difference between products was determined by FODMAP contents of carbohydrate ingredients. In this study, we analyzed FODMAP contents of commercial medical foods and carbohydrate ingredients. These results are expected to be utilized as basic data for product development and minimizing maladaptation of medical foods.