• Journal of Applied Biological Chemistry
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• v.49 no.3
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• pp.95-100
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• 2006

Brown rice with a giant embryo (GE) was observed on the quality parameters of the enlargement of embryo, nutritional components, and physical properties, in comparison to normal embryo brown rice (NE). Also, the effects of germination on the quality parameters were examined. GE embryo was approximately 2.68 times larger than of NE rice. Total free sugars were significantly higher in GE rice (71.96 vs. 41.17 mg/100 g), and germinated rice increased in fructose, but decreased in sucrose and maltose. No significant difference in mineral contents was found in GE and NE rice and their germinated rice, whereas a significant increment was observed on reducing sugars and gamma-amino butyric acid (GABA) contents in GE rice. The lower water absorption index (WAI) of GE rice resulted in relatively lower pasting viscosity, whereas the increased WSI in germinated rice might be attributable to the significant increment of soluble components in GE rice.

• Journal of Plant Biology
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• v.12 no.1
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• pp.31-34
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• 1969

This experimental was undertaken for the purpose to investigate the different chemical composition in developing fruit of Poncirus trifoiata. In the first place, the differences among the content of tannin and qualitative analysis of free sugars and organic acids in the fruit of Poncirus trifoiata fron Kwang-ju are to be investigated and chemical components are analyzed. 1) The differences of the content of tannin are investigated at the four periods of time and gradual decrease in the sample 2 (July 15) take place. 2) In sample 1 (June 20), xylose, mannose and rhamnose are not identified and later, as the fruit age, otehr three sorts of sugars with the former are founded and there is a conspicuous tendency to increase in the content and especially the increase in glucose and rhamnose seems to be related with the decomposition of tannin, while the decrease in the former from sample 2 to sample 4 with the formation of the latter. 3) Tartaric acid, succinic acid and citric acid are appeared and then in sample 1 (June 20( these are not founded and later all of them are identified and gradual increase in the content take place and especially citric acid and succinic acid seems to be increased in the content. These are related with the synthesis of organic materials in plant body.

• Journal of Plant Biology
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• v.36 no.1
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• pp.113-120
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• 1993

Effects of various NaCl concentrations on salt-tolerant callus of tobacco were investigated. Selection of NaCl-tolerant (S) callus was conducted by subculturing Nicotiana tabacum cv. BY 4 callus in 200 mM NaCl-containing MS medium for more than 18 months. In spite of the long subculture period, characteristics of salt tolerance were maintained very stably. Significant differences were found in ion contents of each callus which was subcultured with treatment of various NaCl concentrations: Na+ and Cl- became higher but Mg2+, Ca2+ and K+ became lower with the increasing external salt contents. Therefore, the ratios of Na+/Ca2+ and Na+/K+ also increased resulting close to those of halophytic property. The contents of chlorophylls and carotenoids in S callus were estimated to 3.1 and 2.9 times more, respectively. than those of non-selected (NS) callus (control). The higher content of external NaCl tended to increase the amount of water soluble proteins and to decrease the amounts of the total sugars, reducing sugars and free amino acids. The activity of peroxidase was increased with higher contents of external NaCl in S callus, but it was maintained at a higher level than S callus at lower NaCl, followed by a subsequent decrease above 80 mM NaCl in NS callus. These results suggest that S callus may have a biological system converting energy source to efficient growth leading to reduction of the growth inhibition under stress environment.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.3
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• pp.227-233
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• 1986

The compositions and seasonal variations of free sugars and non-volatile organic acids of brown algae, such as Ecklonia cava, Sargassum ringgoldianum and Myagropsis myagroides were investigated by gas chromatography. Four kinds of free sugars, such as xylose, glucose, galactose and floridoside were identified. The most abundant one was floridoside marking 118.7 mg/100 g, 90.9 mg/100 g and 70.0 mg/100 g in Ecklonia cava, Sargassum ringgoldianum and Myagropsis myagroides, respectively. There were not distinguishable seasonal variations in the contents of free sugars in all the samples. In the case of organic acids, nine kinds were identified in Ecklenia cava and major ones were succinic, citric, malic, fumaric, oxalic and lactic acid, of which succinic acid was the most abundant one marking $30.6\%$ of total organic acids. In Sargassum ringgoldianum and Myagropsis myagroides, eight kinds were identified, which major ones were succinic, citric and malic acid in both samples, and they marked $68.4\%$ and $61.1\%$ of total organic acids in Sargassum ringgoldianum and Myagropsis myagroides, respectively. There were not distinct changes in the content of total organic acids according to seasons in all the samples examined. The contents of total organic acics in Ecklonia cava was a little more than Sargassnm ringgoldianum and Myagropsis myagroides.

• Food Science and Preservation
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• v.22 no.3
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• pp.369-376
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• 2015

This study was performed to develop the maufacturing processes of Makgeolli using red ginseng starch (RGS). After the fermentation of RGS with koji, nuruk, and yeast, the different temperature effects on the number of the yeast cells, the content of organic acid, free sugars, and total acid, and pH were investigated. There were no changes in the composition of the yeast cell number and content of organic acid amd during 20 days at $4^{\circ}C$. The content of free sugars (sucrose, glucose and mannose) and the pH value of red ginseng Makgeolli decreased during storage at $4^{\circ}C$. This meant that the total acid content and pH value increased after organic acid was produced from fermentation. Therefore, red ginseng Makgeolli is highly acidic and sour. Since high acidity helps improve storage conditions, so this developed red ginseng Makgeolli is considered safe for consumption. Furthermore, the total content of ginsenoside was 2.47 mg/mL, which was differentiate Makgeolli using red ginseng starch, with others. Therefore, new red ginseng Makgeolli is rich in organic acid, free sugars, and ginsenoside. As a result, its storage, taste, and flavor improved.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47 no.3
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• pp.216-220
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• 2002

This study was conducted to know the change pattern of chemical components, especially proximate constituents, saponin and free sugars in roots of 4-year ginseng according to different harvesting time, and to find out the optimum harvesting time on the basis of chemical components in fourth year ginseng root. The crude protein content was 20.77% of the highest on the April (shootinzg stage),13.13% of the lowest on the June among all growing stages, and was constant at 17% after the August. But crude oil and fiber contents showed the highest value on the May (flowering stage). The content of total sugars which was the largest constituent among the chemical components in ginseng root was in the range of 60~7(1% during the all growing stages. It showed the highest value of 7l% on the June, but the lowest of 60% on the May. The total free sugar contents was the highest on the April (20.40%), but the lowest on the May (11.89%). The change pattern of sucrose contents (10.96-19.60%) was same as the total sugars contents (11.89-20.40%), on the other hand, the contents of glucose and maltose were not changed significantly during all harvesting times. The contents of crude saponins and total ginsenosides had the value of 7.60% and 4.09% on the May, respectively. That was statistically significant, but the other harvesting times were not. Therefore, on the basis of the only chemical characteristics in the four year-old ginseng root, we suggest that the harvesting on the May at flowering stage was most proper time.

• Journal of the Korean Society of Food Culture
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• v.12 no.2
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• pp.183-188
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• 1997

This study was carried out in order to analyze the changes in general compounds and sugars of traditional Korean soy sauce with varying Meju concentrations (Meju-water ratios of 1 : 4 and 1.3 : 4) and ripening periods (up to 2 years). Along with ripening period, pH decreased and titratable acidity, total acidity and crude protein contents increased, which were higher in 1.3 : 4 than in 1.4. Buffering power increased significantly with increasing ripening period. Crude fat content was higher in 1.3 : 4 than 1 : 4. Moisture content decreased and pure extract content increased significantly with increasing ripening period, which was high in 1.3 : 4. Salt contents increased with increasing ripening period, but decreasd in soy sauce ripened for 2 years. As the result of sugar analysis, reducing sugar showed slow increase with increasing ripening period. Among detected free sugars, galactose was present in the highest concentration and the rest were in the sequence of glucose, fructose. Total free sugar content was highest in soy sauce ripened for 150days in 1 : 4 and 210 days in 1.3 : 4.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.819-825
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• 1995

Two sweet potato CV.(Ipomoea batatas) were examined, i.e. purple flesh sweet potato(PSP) and light yellow flesh sweet potato(LYSP) which varied in degree of sweetness. On a fresh weight basis, nitrogen free extract in cultivars ranged from $25.73{\sim}26.24%$ and PSP contained more crude fat than LYSP. Total amino acids of PSP and LYSP were 5676.57mg% and 4550.86mg%, respectively. Aspartic acid, serine, alanine and valine were the major components in sweet potatoes. Sulfur-containing amino acids are the first limiting amino acid in PSP. The major fatty acids in PSP and LYSP analyzed by GC were palmitic acid, linoleic acid. The content of the saturated fatty acid was less than that of the unsaturated fatty acid. Carbohydrate contents were $75.43{\sim}79.10%$ and neutral sugars contents were $67.22{\sim}64.85%$(dry wt). Two sweet potato CV. contained the most glucose of all neutral sugars. PSP contained 11.88% for uronic acid, 59.42% for starch. Free sugars of PSP(0.82%) was much less than that of LYSP(2.53%). The contents of thiamin, riboflavin and niacin were similar, and the ascorbic acid contents in PSP and LYSP were 63.4mg% and 48.7mg%(dry wt), respectively. Comparing the mineral content in PSP, K was the greatest element in concentration followed by mg, Ca, Na. The total dietary fiber(TDF) value was 13.43% in PSP, 9.79% in LYSP respectively. The ratio of soluble dietary fiber(SDF) content and insoluble dietary fiber(IDF) content to TDF content for PSP were 57.6%, 42.4%, respectively.

• Applied Biological Chemistry
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• v.18 no.4
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• pp.203-218
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• 1975

In order to investigate the compositional change oil composts during the growing of cultivated mushroom (Agaricus bisporus), composts and mushrooms during the period of filling to ending under commercial conditions were subjected to chemical analyses. The results are summarized as follows and the mechanism of composting for mushroom cultivation was proposed. 1) The temperature change of growing bed and room was observed and the yield of mushroom for each cropping time was recorded to get $15.6kg/m^2$ in total crops. 2) Composts after filling showed pH 8.2 which dropped to 6.4 after casing and continued so up to ending. 3) On the dry weight basis of composts, crude ash increased whereas total nitrogen, ether extract and crude fibre decreased gradually to bring about the lowering of organic matter. 4) Total nitrogen of composts decreased gradually and more insoluble nitrogen was lost than soluble nitrogen. The C/N ratio of composts was initially 21 which was gradually lowered to 16. 5) The losses of ${\alpha}-cellulose$, pentosan and lignin in composts were 87%, 75%, and 60%, respectively, in which ${\alpha}-cellulose$ decreased markedly after casing. 6) Free reducing sugars of composts increased continuously. Gradually increased free amino acids till second cropping decreased again thereafter. Composts at the filling stage contained alanine, glutamic acid, glycine and serine in which glycine decreased markedly whereas proline increased remarkably upon mushroom cultivation. 7) Among minerals of composts, phosphorus and zinc tended to decrease, potassium and copper tended to increase anti sodium showed no marked change. 8) In comparison of mushrooms from different cropping time with respect to proximate composition, minerals, free reducing sugars and amino acids, no marked difference was observed. However, a little higher values were observed in crude fat, free reducing sugars and sodium content for early crops and in free amino acids and phosphorus content for late crops. Twelve free amino acids including alanine, serine, threonine, and glutamic acid were detected in the cultivated mushroom. 9) According to above experimental results, it was possible to support the mechanism of compositing that the formation of ammonia and decomposition of carbohydrates by mesophiles are followed by protein biosynthesis, formation of microbial bodies and nitrogen-rich lignin humus complex by thermophiles, thus supplying necessary nutrients for mushroom growth, along with residual carbohydrates.

• Korean Journal of Food Science and Technology
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• v.22 no.1
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• pp.76-81
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• 1990

For the determination of principal taste components in L. chinensis M., A. acutiloba K., S. chinensis B. and A. sessiliflorum S., which were extracted with water and ethanol, contents and composition of free sugars, free amino acids, non-volatile organic acids and tannins were analyzed. The extraction yield of them was high when using the water as an extraction solvent, the optimal ethanol concentration with high yield was in the range of 50-75%. The contents of free amino acids in their extract $(25^{\circ}Bx)$ was high when using the ethanol as the extraction solvent. The amino acid content was in the range of 123-159 mg%. in samples. The free sugar of extracts contained 2-12% in samples which were consisted of glucose, fructose and sucrose. The pH and acidity range of extracts were 4.4-5.1 and 1.01-2.27% respectively, and especially extracts of S. chinensis B. showed to be strong acid as pH 2.9 and addity 11.93%. The composition of non-volatile organic acid in extracts of S. chinensis B. contained citric acid and malic acid 3.90% and 3.92% respectively as major components. The tannin content of extracts was considerably high when extracting with 50% ethanol, especially A. sessiliflorm S. contained $3.35%{\sim}3.85%$.