• Journal of the Korean Society of Food Science and Nutrition
• /
• v.25 no.1
• /
• pp.157-162
• /
• 1996

A. oryzas 의 밀가루 누룩과 R. japonicus의 밀가루 누룩으로 탁주를 제조할 때에는 두 누룩의 혼합 비율이 탁주의 품질에 미치는 영향을 알아조기 위하여 두 누룩의 혼합 비율을 달리하여 7종의 탁주시료를 제조하고, 탁주의 이화학적 및 관능적 특성들을 조사하였다. R. japonicus는 누룩의 사용 비율이 높을 때에는 술덧의 산도와 유리당 함량이 높았고, 제성주의 부유물 함량과 부유물의 현탁 안정성도 높았다. 그러나 A. oryzas 누룩의 사용 비율이 높을 때에는 술덧의 산도와 유리당 함량이 낮았고, 제성주의 부유물 함량과 부유물의 현탁 안정성도 낮았다. R. japonicus 누룩과 A. oryzas 누룩을 2 : 1~5 : 1의 비율로 병용했을때에는 주박의 양이 크게 줄어들었고, 아미노산 함량이 증가하였으며, 기호성도 더 좋아졌다. 탁주의 전반적이 특성으로 볼 때 각 누룩의 단용시에는 R. japonicus 누룩이 A. oryzas 누룩보다 좋았다. 그러나 R. japonicus 누룩과 A. oryzas 누룩을 병용했을때에는 탁주의 전반적인 품질이 더욱 개선되어졌는데, 이때 두 누룩의 최적 혼합 비율은 대략 5 : 1이었다.

• Applied Biological Chemistry
• /
• v.50 no.3
• /
• pp.238-243
• /
• 2007

The contents of limonin, nomilin and limonin glucoside in different tissues of dangyuja (Citrus spp.) were measured during fruit growth and maturation by liquid chromatography-mass spectrometry(LC-MS). Both nomilin and limonin contents increased from June, peaked in October and in December, respectively, and then decreased afterwards. In contrast, the content of limonin glucoside increased from October and remained at high levels throughout the maturation. The contents of limonin, nomilin and limonin glucoside in peel decreased gradually throughout the growth and the trends of changes were similar to each other. However, all three limonoid contents in juice sac increased dramatically at the end of fruit maturation. The highest concentration of limonin and nomilin was observed in seed, followed by segment membrane, whereas the highest limonin glucoside concentration was observed in segment membrane, followed by juice sac.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.6
• /
• pp.785-789
• /
• 2003

To accept basic data of utilizing of Comus of officianalis as a raw material of new food and industrial products, major chemical components were investigatied. Comparing proximate composition of flesh and seed of Cornus officianalis, seed contained higher crude ash, crude protein, crude fat and crude fiber, with less moisture and reducing sugar. The main components of free sugars in flesh and seed were fructose. The main components of organic acid in fresh and seed were malic and citric acid. Analysing total amino acids, 18 kinds of components were isolated from Cornus officianalis. The total amino acid contents of flesh and seed were 230.41 mg% and 883.81 mg%, respectively. Although the amino acid compositions of flesh and seed were different, glycine, leucine, histidine and lysine were the major components in both portion. The total amount of free amino acid were less than those of total amino acids. As a results of mineral analysis, the content of K was much higher than those of Fe, Zn and Cu. The contents of linolenic and linoleic acid were higher than those of oleic, palmitic and stearic acid.

• Food Science and Preservation
• /
• v.19 no.6
• /
• pp.866-872
• /
• 2012

This study was conducted to investigate the changes in physicochemical properties of Spergularia marina Griseb by blanching. The proximate composition, free sugar, free amiao acid, organic acid, vitamin and mineral composition of raw and blanching Spergularia marina Griseb were compared. After blanching treatment, the moisture and carbohydrate contents of Spergularia marina Griseb increased, but the crude protein, crude fat and crude ash contents decreased. Total free sugar content decreased by 62.50% compared with raw Spergularia marina Griseb after blanching, and the reduction of galactose was the largest in free sugars. The raw and blanched Spergularia marina Griseb contained all the essential amino acids, except tryptophan. The total amino acid and essential amino acid contents were reduced by blanching, but the essential amino acid ratios of the raw and blanched Spergularia marina Griseb were similar. The amounts of all the detected organic acids were reduced by blanching, except acetic acid. Spergularia marina Griseb was found to contain high levels of vitamin C, vitamin E, and minerals, but these were reduced by blanching. These results showed that most of the nutrients contained by Spergularia marina Griseb are decrease by blanching. Therefore, the blanching conditions that can reduce nutrient loss of Spergularia marina Griseb must be established.

• Current Research on Agriculture and Life Sciences
• /
• v.8
• /
• pp.89-94
• /
• 1990

Respiration and soluble carbohydrates of stored mushrooms (Agaricus bisporus) were determined to be associated with physiological and biochemical changes induced by ionizing radiation treatment which was applied for extending the shelf-life. Immediately after gamma irradiation at 1 to 3 kGy, the respiratory rate of mushrooms increased linearly with increasing doses of irradiation, and then it normarized after 2 days of storage at $9{\pm}1^{\circ}C$ and $80{\pm}7%$ RH. In the nonirradiated mushrooms, the respiratory peak was observed at around 5 to 6 days after storage, while irradiation treatment not only reduced respiratory activities of stored mushrooms, but prolonged the peak development. Moisture content and dry matter of mushrooms packaged in a paper box and polyethylene film were relatively constant during the storage for 20 days and the reducing sugar contents decreased significantly after 5 days of storage(p<0.01). Free sugars of mushroom pilei, which consisted of mannitol, trehalose and glucose, also markedly decreased at the earlier part of the storage period and thereafter, 2 kGy irradiation resulted in the reduction of their changes.

• Korean journal of applied entomology
• /
• v.31 no.4
• /
• pp.329-337
• /
• 1992

Studies were carried out to investigate changes of lipid and carbohydrate contents in the hemolymph of the Oriental tobacco budworm(Helicoverpa assulta (Guenee» adults during flight and hormonal effects on mobilization of energy sources in the hemolymph. During a few minutes after flight, both sexes showed a rapid increase in lipid content and the high level was maintained for about 2 hours. But carbohydrate content in the hemolymph during flight showed almost no change but a slight increase seen during the first 10 min of flight in males only. Synthetic adipokinetic(Lom-AKH- n), hypertrehalosemic(Bld-HrTH) hormones and brain/ corpora cardiaca extract of H. assulta adult elevated lipid and carbohydrate contents in hemolymph and the effect was much more pronounced for lipid. These results suggested that lipid is a main fuel for flight activity and lipid mobilization is under the hormonal control. And this study showed that both adipokinetic and hypertrehalosemic factors may exist in H. assulta and these factors may have similar structures to those of Mas-AKH, Hez-HrTH, Lom-AKH- n or Pea-HrTH.

• Food Science and Preservation
• /
• v.10 no.3
• /
• pp.320-325
• /
• 2003

This study was conducted to optimize sugaring process of yam for development of new snack product and enhancement acceptability. Three variables by five level central composite design and response surface methodology were used to determine optimum conditions for sugaring time, temperature and concentration. Optimization of the process was conducted using the combination of the moisture content, solid content, color and rehydration ratio. The regression polynomial model was suitable (P>0.05) model by Lack-of-Fit analysis with highly significant. To optimize the process, based on surface response and contour plots, superimposing the individual contour plots for the response variables. The optimum conditions for this process were 5.5 hours and 58％ at 40$^{\circ}C$ under the optimum of restricted variables as moisture content was 66 to 70, solid content was 25 to 30％, L value was above 75, a value was -2.1 to -2.4, b value was above 5 and rehydration ratio was 200 to 250.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.8
• /
• pp.1353-1358
• /
• 2004

This study was conducted to increase crude protein and reducing sugar contents in pollen extracts by proteases. Four commercial neutral proteases (Alcalase 2.4L, Protamex, Flavozyme and Protease A) and two alkaline proteases (Protease S and Protease P) were used to prepare acorn and Darae pollen extracts. Contents of moisture, ash, crude protein and crude fat of acorn pollen were 5.2%, 2.7%, 6.2% and 22.3%, respectively, while those of Darae pollen were 5.4%, 2.8%, 1.8% and 27.8%, respectively. Contents of crude protein and reducing sugar in pollen extracts were increased by proteases. Alcalase 2.4L was the most effective in increasing protein contents while Protease A in increasing reducing sugar contents. It is suggested the use of proteases is one of the potential methods for increasing the contents of crude protein and reducing sugar in preparation of pollen extracts.

• The Korean Journal of Food And Nutrition
• /
• v.27 no.5
• /
• pp.817-825
• /
• 2014

This study was conducted to investigate the amounts of capsaicinoid and free sugar, as well as ASTA color values in three pepper cultivars grown in different regions of Korea. Pepper cultivars from ten different regions of Korea were collected in 2011 and 2012. The capsaicinoid contents of the three cultivars, Urigun, Bugang, and Muhanjilju, varied in the range of 52.53~362, 15.35~126.40, and 3.41~50.86 mg/100 g, respectively, depending on their cultivation region. Among the three cultivars, Urigun had the highest average capsaicinoid content, followed by Bugang and Muhanjilju. The free sugar contents of Urigun, Bugang, and Muhanjilju varied in the range of 18.29~35.54, 16.91~32.83, and 18.63~33.21%, respectively, depending on the region. Average free sugar contents did not vary significantly among the cultivars grown in different regions as well as in different years. The ASTA color values of Urigun, Bugang, and Muhanjilju varied in the range of 57.17~132.61, 66.23~139.49, and 85.43~133.26, respectively. ASTA color values of the three cultivars grown in 2012 were significantly higher than those grown in 2011. Variations in the amounts of capsaicinoids, free sugar contents, and ASTA color values observed in this study can be attributed to the intrinsic genetic characteristics of each cultivar or alternatively to the environmental conditions. We assume that the quantity of capsaicinoid is affected more by the genotype than the cultivation region, whereas the reverse holds for the variations in free sugar quantity and ASTA color values.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.14 no.3
• /
• pp.301-304
• /
• 1985

Changes of free amino acids and free sugars in steamed and roasted green tea were determined after heat treatment at $110^{\circ}C$. Sixteen kinds of free amino acids and four kinds of free sugar were analyzed by HPLC. Free amino acids isolated were aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine and arginine. Free sugars were sucrose, glucose, fructose, and raffinose. After the heat treatment, free amino acids and free sugars were decreased considerably.