• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.870-874
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• 1999

농후한 점도영역에서 감귤류 펙틴용액에 NaCl을 첨가하였을 때 점도 및 점탄성 변화를 연구하였다. NaCl의 농도가 증가함에 따라 펙틴용액의 점도도 점차 증가하였으며, 1.5 M의 NaCl을 첨가한 경우 점도가 약 3배 증가하였다. NaCl의 첨가에 따른 점도특성의 일반화 곡선으로서 ${\eta}/{\eta}_0$ 대 $\dot{\gamma}/\dot{\gamma}_{0.8}$ 관계는 상대적으로 낮은 중첩도를 보였다. Zero-shear viscosity $({\eta}_0)$와 NaCl 농도(C)와는 ${\eta}_0\;{\propto}\;10^{0.32C}$의 관계를 보였으며, 이때 상관계수(R2)는 0.995였다. 한편, NaCl 농도가 증가함에 따라 저장탄성률(G#)과 손실탄성률(G@)이 모두 증가하였다.

• Food Science and Preservation
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• v.12 no.3
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• pp.216-222
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• 2005

This study was carried out to establish the preparation condition of muskmelon jam. A central composite design was applied to investigate effects of muskmelon paste content(40, 45, 50, 55, 60 g), fructose ratio of sugar(20, 35, 50, 65, $80\%$) and pectin addition(l, 2, 3, 4, 5 g). The maximum sugar content was 61.48 $^{\circ}$Brix in 41.04 g of muskmelon paste content, $48.10\%$ of fructose ratio of sugar and 2.12 g of pectin content. The maximum value of softness was 2.71 g in 45.06 g of muskmelon paste content, $79.46\%$ of fructose ratio of sugar and 2.71 g of pectin addition. The minimum value of jelly strength was $0.04\;g{\cdot}cm$ in 47.80 g of muskmelon paste content, $63.0\%$ of fructose ratio of sugar and 1.99 g of pectin addition. The maximum value of organoleptic overall palatability was 5.89 in 55.65 g of muskmelon paste content, $73.19\%$ of fructose ratio of sugar and 2.42 g of pectin addition. The optimum conditions predicted for each corresponding physicochemical and organoleptic properties of muskmelon jam were 55.2 g(muskmelon paste content), $76.3\%$(fructose ratio of sugar) and 2.5 g(pectin addition).

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.500-506
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• 2000

The effects of sodium stearoyl lactylate(SSL) on the thermal properties of wheat starch and amylopectin, and the crystallinity properties of amylopectin were investigated using differential scanning calorimetry(DSC) and X-ray diffractometer. On the rescan(second heating), amylopectin produced the featureless thermogram shown at the second heating, and SSL alone melted at $40{\sim}55^{\circ}C$, while the mixture of amylopectin containing 8% water and SSL(10:1), presenting the evidence of AP-SSL complex, showed differentiate melting temperature(other crystallinity) from SSL alone. Also, the melting enthalpy of AP and SSL mixture by subsequent heating and cooling were continuously increased. Further, the mixtures of wheat starch: SSL (5:1, w/w) and amylopectin: SSL(5:1, w/w), indicated AP-SSL complex, showed the reversible melting peak at temperature range of $60{\sim}70^{\circ}C$ together with melting peak of SSL observed at temperature range of $40{\sim}55^{\circ}C$. AP-SSL complex in the X-ray diffraction, compared V-form of amylose-lipid complex, exhibited characteristic peaks($2{\theta}$, 5.57, 20.903, 23.227). The gelatinization enthalpy value of wheat starch in the presence of SSL, observed at temperature range of $50{\sim}70^{\circ}C$, was decreased at total water content 60%, whearas had no significant effect at total water content 40, 50%, and also, SSL increased melting enthalpy of amylose-lipid complex. The extent of AP and wheat starch retrogradation wasreduced significantly by SSL.

• Korean Journal of Food Science and Technology
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• v.42 no.6
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• pp.743-749
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• 2010

The present study was conducted to evaluate the effects of resistant starches (RS2, RS3) on weight change and defecation states in rats with constipation induced by loperamide. Sixty male Sprague-Dawley rats were divided into the following six groups: normal control-5% cellulose (NC), constipated-5% cellulose (CC), constipated-5% pectin (CP), constipated-5% RS2 (CR2), constipated-8% RS2 (CR2-H) and constipated-5% RS3 (CR3). The animals were fed AIN76-based experimental diets for 5 weeks. Supplementation of RS2 and RS3 resulted in significantly lower feed efficiency ratios and body weight gain as compared to cellulose supplemented group. Large intestine length was significantly longer in the resistant starch and cellulose groups than in the pectin group. Relative fecal weight to feed intake was significantly higher in the RS3 resistant starch group than in the pectin group, and the appearance of feces was similar to that of the cellulose group. Supplementation of RS3 or cellulose significantly shortened gastrointestinal transit time in the constipated rats as compared to pectin. The results of the present study demonstrated that resistant starch supplementation, especially RS3, may help in depress body weight gain and alleviate constipation through an increase of fecal weight and shortening gastrointestinal transit time in constipated animals.

• Korean Journal Plant Pathology
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• v.12 no.1
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• pp.129-131
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• 1996

Pecatate lyase(Pel)는 펙틴과 펙틴산을 분해하며, 기주식물의 감염에 관여한다. Erwinia rhapontici에 있어서 기주와 병원균이 병원성과의 상호관계를 구명하기 위하여 pectate lyase(Pel) 활성에 미치는 식물체 추출물과 세포벽의 효과를 검토하였다. 본 균은 glycerol이 포함된 minimal salts(MSG) 배지와 식물체 추출물이 첨가된 MSP 배지에서는 Pel 활성이 검출되지 않았다. 그러나 배추, 상추 잎, 감자 괴경, 셀러리 잎자루, 양파 인경, 당근 뿌리의 세포벽이 첨가된 MSP 배지에서는 Pel의 활성이 검출되었다. Pel을 유도하는 식물 인자는 불용성이고, 열처리에 불안전하였다.

• 베이커리
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• no.5 s.382
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• pp.143-143
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• 2000

• 베이커리
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• no.7 s.384
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• pp.145-145
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• 2000

• Journal of the Korean Society of Food Culture
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• v.6 no.3
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• pp.229-235
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• 1991

This study is performed to investigate the relation between cell components and hardness which affect to the quality of dried persimmons. Moisture contents of dried persimmons were interrange of 30 to 36%. Enpung Junsi (EJ), Dungsi (Young dong) (DY) and Haman Susi (HS) had higher moisture contents than Dungsi (Sang Ju) (DS), Kojongsi (KS) and Hagakure (HK). Hardness was high in the varieties which has low moisture content such as DS, KS and HK. The significant differences of hardness and fracturability among varieties were appeared conspicuously but those of cohesiveness, adhesiveness and springiness were not appeared. Crude cell wall content, pectin and calcium content of cell wall were high in hard varieties. In the pectin fractions, water soluble pectin content was high in EJ, HS and DY but that of acid and alkali soluble pectin were high in DS, KS and HK. The cell wall of high hardness varieties observed thick and firm than that of low hardness varieties.

• The Korean Journal of Food And Nutrition
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• v.10 no.3
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• pp.314-319
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• 1997

Sugars in Korean jujube fruit and jujube fruit drinks were studied. The sugars in Korean jujube fruit were extracted by boiling with water for 30min and stirring for 1 hour at 7$0^{\circ}C$ after soaking in the water for 24 hours at 4$^{\circ}C$ followed by crushing. Korean jujube fruit was found to contain 25% of sucrose, 21.2% of fructose and 20.7% of glucose. Korean jujube fruit drinks of V company and H company were found sugar composition of 5.9% and 6.9% of sucrose, 2.2% and 2.1% of fructose and 2.4% and 2.4% of glucose, respectively. No other mono- and oligosaccharides were detected in the test of TLC and HPLC. A viscous material in jujube fruit and jujube fruit drinks was separated by ethanol fractionation, and identified as pectin by 1H-NMR and carbazole analysis. Pectin of Korean jujube fruit, jujube drink of V company and jujube drink of H company was found to contain 61, 58 and 55% of galacturonic acid, respectively.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.263-266
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• 1999

Pectic substances are important to sustain the textural properties of kimchi during fermentation and distribution. Therefore proper control of pectin degrading enzyme activity is critical on quality control in kimchi industry. Pectin degrading enzymes of kimchi ingredients were assayed to improve the product quality. Among pectin degrading enzymes, polygalacturonase and pectinesterase were selected. The specific activity of polygalacturonase was the highest in salted and fermented anchovy, followed by chinese radish. Considering the amount of protein contents, salted and fermented anchovy and dried red pepper showed higher polygalacturonase activity than other ingredients. In terms of specific activity, chinese radish showed the highest pectinesterase activity, followed by salted and fermented anchovy. However, the total activity of salted and fermented anchovy was the highest. Chinese radish showed higher pectinesterase activity than any other ingredients.