• Applied Biological Chemistry
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• v.38 no.6
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• pp.541-545
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• 1995

Physicochemical properties and chemical compositions of Citrus fruits produced in Cheju were investigated. Soluble solids, total sugar and acid content of Citrus unshiu were $10.4{\sim}11.0^{\circ},\;8.24{\sim}8.79%\;and\;1.04{\sim}1.20%$, respectively. Vitamin C ranging from $41.19{\sim}46.55\;mg/100\;g$ was higher on medium type than on early type of Citrus unshiu. In case of inorganic elements in Citrus unshiu, potassium content was the highest, in the range of $108.66{\sim}132.65\;mg/100\;g$, and it was higher on C. platymamma than on Citrus unshiu. however, the kinds and contents of carbohydrate in citrus juice were somewhat different among citrus varieties. Sucrose was $46.8{\sim}64.6%$ and others were glucose and fructose, $18.4{\sim}26.9%\;and\;15.2{\sim}30.2%$, respectively. Citric acid content was $75.7{\sim}96.2%$, and others were malic acid, oxalic acid, and fumaric acid in the decreasing order.

• Applied Biological Chemistry
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• v.35 no.5
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• pp.410-414
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• 1992

Endoinulase from Streptomyces sp. S56 was immobilized by adsorption on DEAE-cellulose in 0.01 M citrate-sodium phosphate buffer, pH 6.0 and the properties of immobilized and free enzymes were investigated. The immobilized enzyme preparation, having 40 inulase activity units per dried matrix, revealed the maximal activity at $pH\;4.5{\sim}5.5$ and $55{\sim}60^{\circ}C$ and were most stable at pH 6 and 45^{\circ}C$. The immobilization caused a drop in optimum pH and affinity toward inulin, a slight increase in optimum temperature, an important increase in thermal stability and maximum reaction velocity. The immobilized endoinulase hydrolyzed the tuber extract of jerusalem artichoke and inulin, mainly into fructose and inulobise, degrading 63 and 78% of the total sugar respectively, within 48 hrs in batch reactor.

• Applied Biological Chemistry
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• v.32 no.3
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• pp.232-239
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• 1989

Three types of Korean strawberries, Gardian cultivated in vinyl house, Gardian cultivated on the field and Bogyo, at early variety, on the field were harvested after $10{\sim}34$ days from falling of flowers to investigate the chemical changes of fruits during maturing. The initial pH range after 10 days from falling of flowers was $4.13{\sim}4.28$, which was decreased to $3.40{\sim}3.49$ with maturing. The total acid was steadily increased for 26 days and then decreased thereafter. Vitamin C, not detected until 14 days, was gradually increased to $15.83{\sim}24.90mg%$ in 34 days. Reducing sugar content was increased for 24 days and then decreased, while total sugar, glucose and fructose were generally increased during maturing. Xylose was detected a little. For minerals, potassium was measured the highest value, followed by magnessium, and sodium. A trace amount of manganese, zinc and copper were detected. The strawberries had the content range of $6.00{\sim}24.60mg%$ of methyl alcohol and $6.00{\sim}24.40mg%$ of ethyl alcohol.

• Applied Biological Chemistry
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• v.31 no.2
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• pp.147-153
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• 1988

An assessment of the nutritional aspects on irradiated garlic bulbs, stored for 10 months at low$(3{\pm}1^{\circ}C,\;75{\sim}85%\;R.H.)$ and room$(12{\pm}5^{\circ}C,\;75{\sim}85%\;R.H.)$, was performed by means of investigations on the changes in some chemical composition. Ionizing energy treatment at 0.1kGy gamma-ray brought about no significant changes in the moisture content of stored garlic, but it contributed to the reduction of the changes in total available carbohydrate content of stored garlic. After 8 months of storage, the content of free sugars was significantly higher in nonirradiated garlic than in irradiated garlic, especially in low temperature storage. The 0.1kGy irradiation at the sprout-inhibition dose had no apparent effect on the content of ascorbic acid in stored garlic, and sulfurcontaining amino acids appeared to be little affected by the irradiation at 0.1kGy, even though there were some sensitive amino acids like glutamic and aspartic acids.

• Korean Journal of Food Science and Technology
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• v.40 no.2
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• pp.201-206
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• 2008

The physicochemical, sensory and antioxidant activity characteristics of rice wine, yakju added with different ratios of Codonopsis lanceolata (0, 10, 20, and 30%) were investigated. The pH of the rice wine decreased and the total acidity increased with greater additions of C. lanceolata. Furthermore, the total sugar content increased, while the alcohol content decreased with increasing amounts of C. lanceolata. The color L-value had no change, but the color a- and bvalues increased with increasing amounts of C. lanceolata. The DPPH (1,1-diphenyl-2-picryl-hydrazyl) free radical scavenging activity increased with the addition of C. lanceolata. The highest overall acceptability values in the sensory test for color, flavor, taste, and overall favorite were 5.53, 5.50, 5.63, and 5.65, respectively, with the addition of 20% C. lanceolata.

• The Korean Journal of Food And Nutrition
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• v.18 no.4
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• pp.287-294
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• 2005

Three different gruels; $100\%$ rice, $70\%$ rice and $30\%$ sprouted black bean with sprout, and $100\%$ rice and $70\%$ sprouted black bean, were prepared. Organoleptic, chemical and rheological properties were compared according to the heating time and the quantity of water. Regarding to the the rheological properties, the gruel with $30\%$ rice and $70\%$ sprouted black bean with sprout revealed the lowest level of solidity and the highest level of viscosity among these three kinds of gruels. The chemical properties; pH, total sugar content and amylose content were similar each other. In terms of organoleptic properties, the best gruel was made with $30\%$ rice and $70\%$ sprouted black bean with sprout. In addition, the best cooking condition was found that 9 times of water to the weight of rice and sprouted black bean with sprout, was used follows by 40 minutes' heating.

• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.105-111
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• 2014

The purpose of this study is to analyze the Korean chili (Capsicum annuum L.) ketchup and American chili ketchup for their comparative bioactive components and then conduct a sensory evaluation. American chili ketchups are collected from Americans' local favorites, and then the American chili ketchups and Korean chili ketchups are analyzed based on their physiological compositions. Bioactive analysis of the Korean chili ketchups show : total capsaicinoids of $2.59{\pm}1.00mg/100g$, total carotenoids of $33.28{\pm}1.52mg/100g$, total phenol of $61.17{\pm}8.08mg/GAE/100g$, and vitamin C equivalent antioxidant capacity (VCEAC) of $187.04{\pm}3.22mg/100g$. The Korean chili ketchups show higher overall acceptability when being compared to Americans' local favorite chili ketchups. In the sensory evaluation, there are significant differences (p<0.05) in sour, sweet, hot, salty taste, and the overall acceptability in two groups.

• Food Engineering Progress
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• v.13 no.2
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• pp.105-109
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• 2009

The effects of drying methods on the physicochemical properties of Salicornia herbacea powder were investigated. Samples prepared by freeze drying showed a significantly higher L$^{*}$-value but lower a$^{*}$-value as compared with those prepared by hot-air drying and vacuum drying (p<0.05). Scanning electron micrograph revealed that freeze drying produced more orderly and denser samples than did vacuum and hot-air drying. Water solubility of the freeze-dried sample was significantly higher than those of the other methods while swelling ratio of the same sample was significantly lower than those of others (p<0.05). Freeze-dried Salicornia herbacea powder contained significantly higher amounts of total sugar and reducing sugar as compared to the other samples (p<0.05).

• Food Science and Preservation
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• v.6 no.4
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• pp.469-474
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• 1999

The chemical components of Hovenia dulcis leaf and fruit stalk naturally growing in Korea, were determined. Crude protein of leaf and total sugar of fruit stalk was 7.30 and 51.64%, respectively. The major mineral components were K, Ca, Mg, Na and Mn in that order. The content of vitamin C was 4.8 mg% for leaf and 3.8 mg% for fruit stalk and that of free sugar was 1.37% of fructose for leaf and 8.83% of sucrose for fruit stalk. The highest organic acid in leaf and fruit stalk was malic acid and its content was 1,715.21 mg% and 439.18 mg%, respectively. The highest component of total amino acids in leaf and fruit stalk was glutamic acid(497.99mg%) and proline(751.78mg%), respectively. The highest lady acid in leaf and fruit stalk was 43.54% of linolenic acid and 23.15% of palmitic acid, respectively. trans-Geraniol(124.36 ppm) and isobutyric acid(292.67 ppm) were predominant volatile compounds in leaf and fruit stalk, respectively.

• Food Science and Preservation
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• v.6 no.4
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• pp.475-480
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• 1999

The chemical components in different parts such as seed, cotyledon, hull, pod, leaf, stem and root of Korean sword bean(Canavalia gladiata) were determined in this study. The contents of total sugar and protein were relatively higher in cotyledon than other parts. The highest mineral component was K, Ca in root and leaf, respectively. In case of organic acids, relatively higher content of oxalic acid(2,556 mg%), citric acid(573 mg%) was found in leaf and pod, respectively. Among free sugars, the contents of sucrose(3.80%), fructose(2.17%) were the highest contents in hull and stem, respectively. The highest component total amino acids in cotyledon and leaf, pod, stem, and root was glutamic acid(592 mg%), glutamic acid(429 mg%), proline(497 mg%), lysine(328 mg%) and arginine(714 mg%), respectively. Among fatty acids in hull and pod, palmitic acid(32.75%, 21.93%) was high in saturated fatty acid fraction, while linoleic acid(39.15%, 43.03%) was high in polyunsaturated fatty acid fraction.