• Korean journal of food and cookery science
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• v.19 no.2
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• pp.181-187
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• 2003

The objective of this study was to investigate by a sensory evaluation and mechanical examination the sensory and quality characteristics of wageobyune containing different ratios of ingredients such as lettuce (50%, 60% and 70%), sugar and water. The results of the sensory evaluation showed that wageobyung containing 50% lettuce had higher scores in the overall acceptability, color, flavor and chewiness preference. In the textural analysis of wageobyung, the springiness, cohesiveness and hardness were the highest and the chewiness, gumminess and adhesiveness were the highest in the 70% added samples. Increasing the lettuce content decreased the hunter's color L-value of wageobyung. The redness and yellowness of wageobyung were increased as more lettuce was added. The moisture content of wageobyung was higher in the samples containing 70% lettuce than those containing 50%.

• Korean Journal of Chemical Engineering
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• v.35 no.11
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• pp.2232-2240
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• 2018

We applied methanesulfonic acid (MSA) as a green catalyst to produce levulinic acid (LA) from monomeric sugars. To optimize reaction factors and assess the effect of reciprocal interactions, a statistical experimental design was applied. Optimized result of 40.7% LA yield was obtained under the following conditions: 60 g/L galactose, 0.4 M MSA at $188^{\circ}C$ for 26.7 min. On the other hand, 66.1% LA yield was achieved under 60 g/L fructose and 0.4 M MSA at $188^{\circ}C$ for 36 min conditions. For the effect of combined severity factor on the LA yield from galactose, the LA yield showed a peaked pattern, which was linearly increased until a CSF 3.2 and then diminished with a high CSF. Moreover, it was closely fitted to a non-linear Gaussian peak pattern with a high regression value of 0.989. These results suggest that MSA and galactose, derived from marine red macro-algae, can potentially be applied for the conversion into platform chemicals.

• BMB Reports
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• v.32 no.5
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• pp.429-435
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• 1999

Unlike the mammalian glucose transporter GLUT1, little is known about the nature of the endogenous sugar transporter(s) in insect cells. In order to establish the transport characteristics and other properties of the sugar transport proteins of Sf9 cells, a series of kinetic analyses was performed. A saturable transport system for hexose uptake has been revealed in the insect cells. The apparent affinity of this transport system(s) for 2-deoxy-D-glucose was relatively high, the $K_m$ for uptake being <0.5 mM. To further investigate the substrate and inhibitor recognition properties of the insect cell transporter, the ability of other sugars or drugs to inhibit 2-deoxy-D-glucose transport was examined by measuring inhibition constants ($K_j$). Transport was inhibited by D-mannose, D-glucose, and D-fructose. However, the apparent affinity of the C-4 epimer, D-galactose, for the Spodoptera transporter was relatively low, implying that the hydroxyl group at the C-4 position may play a role in the strong binding of glucose and mannose to the transporter. The results also showed that transport was stereoselective, being inhibited by D-glucose but not by L-glucose. It is therefore concluded that insect cells contain an endogenous glucose transport activity that in several aspects resembles the human erythrocyte glucose transporter. However, the mammalian and insect transporters were different in some of their kinetic properties, namely, their affinities for fructose and for cytochalasin B.

• Journal of Microbiology and Biotechnology
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• v.30 no.7
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• pp.1092-1096
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• 2020

YjiC, a glycosyltransferase from Bacillus licheniformis, is a well-known versatile enzyme for glycosylation of diverse substrates. Although a number of O-glycosylated products have been produced using YjiC, no report has been updated for nucleophilic N-, S-, and C- glycosylation. Here, we report the additional functional capacity of YjiC for nucleophilic N- and S- glycosylation using a broad substrate spectrum including UDP-α-D-glucose, UDP-N-acetyl glucosamine, UDP-N-acetylgalactosamine, UDP-α-D-glucuronic acid, TDP-α-L-rhamnose, TDP-α-D-viosamine, and GDP-α-L-fucose as donor and various amine and thiol groups containing natural products as acceptor substrates. The results revealed YjiC as a promiscuous enzyme for conjugating diverse sugars at amine and thiol functional groups of small molecules applicable for generating glycofunctionalized chemical diversity libraries. The glycosylated products were analyzed using HPLC and LC/MS and compared with previous reports.

• KSBB Journal
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• v.8 no.1
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• pp.10-16
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• 1993

The use of Jerusalem artichoke containing $\beta$-1, 2-fructose oligomer for the production of D-sorbitol and L-sorbose has been studied. The employment of inulinase(0.398%, v/v) for the hydrolysis of 40% (v/w) Jerusalem artichoke juice resulted in 36.7g/1 of glucose and 85.3g/1 of fructose at $50^{\circ}C$. These sugars were utilized as substrates for D-sorbitol and L-sorbose production. Coimmobilization of inulinase and permeabilized cells of Zymomonas mobilis in the mixture of chitin (5%, w/e) and x-carrageenan(4%, w/v) resulted in the production of 30.2g/1 of D-sorbitol by using inulin as a substrate. The process of L-sorbose production from D-sorbitol by Gluconobacter suboxydans was optimized with respect to the substrate concentration, level of dissolved oxygen and glucosic and concentration. Gluconlc acid produced by Zymomonas mobilis from glucose was found to inhibit Gluconobacter suboxtans in conversion of D-sorbitol to L-sorbose. In view of removing such inhibitory effect by gluconic acid, mutants were selected by the NTG (N-methyl-N'-N'-nitro-N-nitrosoguanidlne) treated method. Mutants selected by NTG mutagenesis showed no inhibitory effects of gluconic acrid against L-sorbone production when its concentration increased up to 100g/1. A mutant produced 40.1g/l of L-sorbose in the medium containing 100g/l D-sorbitol and 100g/l-gluconic acid. This result is consider able when compared with L-sorbose concentration (21.7g/1) obtained from the fermentation with wild type strain of Gluconobacter suboxnians.

• Journal of the Korean Chemical Society
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• v.8 no.2
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• pp.85-87
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• 1964

In order to stabilze alloxan as a reagent for detection of amino acids by spot test, sugars and other reductants were added to the aqueous alloxan solution. It was found that lactose was the best for the purpose. The alloxan reagent containing lactose did not give color change on blank test and was very stable that there was no color change even it was allowed to stand in room temperature for several months. The color reaction with amino acids and some amines was not affected by lactose. This spot test for amino acids is in sensitivity as comparable to that of the previously reported methods and gave color reaction with proline and hydroxyproline to 1${\gamma}$ and 5${\gamma}$ respectively.

• Food Science and Biotechnology
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• v.15 no.4
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• pp.606-611
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• 2006

The chemical composition of Smilax china leaves and the quality characteristics of seolgitteok (rice cake) prepared with a water extract of these leaves were evaluated. Sucrose, glucose, maltose, and fructose were found as free sugars in the leaves, while the main fatty acids were stearic and palmitic acids. Glutamic acid and potassium were found at the highest levels among the analyzed amino acids and minerals in the leaves, respectively. On a fresh weight basis, the content of total phenolics and condensed tannin was 1.26 and 0.74%, respectively. As the amount of S. china leaf extract increased, the lightness of seolgitteok significantly decreased (p<0.001) in the rice cake, while redness and yellowness of the cake increased. Texture evaluation showed that springiness, strength, and cohesiveness were higher in rice cakes prepared with 2% S. china leaf extract compared to rice cakes made with 1% extract. At the beginning of the storage period ($20^{\circ}C$), there were no significant differences in viable aerobic cell and mold counts among rice cakes, but after four days in storage, a significant reduction in microorganisms was observed in rice cakes prepared with increasing amounts of leaf extract. On sensory evaluation, rice cakes made with 1% water extract from S. china leaves scored the highest on flavor, taste, texture, and overall acceptability.

• Korean Journal of Food Science and Technology
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• v.17 no.1
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• pp.8-14
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• 1985

In order to give the unique flavour of traditional Doenjang (Korean-style soybean paste) to commercially manufactured soybean paste, the addition of Bacillus licheniformis and Saccharomyces rouxii was tried and their influences were investigated. The addition of B. licheniformis and S. rouxii in soybean paste decreased the content of reducing sugars. By the addition of B. licheniformis, the contents of amino type nitrogen and titrable acidity were increased. The content of ammoniacal nitrogen was reduced and ethyl alcohol production was increased by the addition of S. rouxii. The viable counts of molds showed the decreasing tendency during the aging and it was accelerated by the addition of B. licheniformis and S. rouxii. Acetaldehyde, acetone, ethylacetate, methyl alcohol, ethyl alcohol, propyl alcohol, isopropyl alcohol and isopropyl alcohol were detected from the vapor of all tested ripen soybean pastes, while in a traditional Doenjang, isoamyl alcohol and isobutyl alcohol were not. The B. licheniformis and S. rouxii added sample showed richest free amino acid content. In organoleptic test the B. licheniformis and S. rouxii added sample showed the most excellent overall acceptability.

• Clinical Nutrition Research
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• v.6 no.3
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• pp.172-182
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• 2017

We investigated the association between dietary habits/food group consumption patterns and early risk of metabolic syndrome (MetS), a main cause for metabolic disease. Study participants were recruited from the health promotion center in Dong-A University Hospital and public advertisement. Study subjects (n = 243, 21-80 years) were categorized into three groups: Super-healthy (MetS risk factor [MetS RF] = 0, n = 111), MetS-risk carriers (MetS RF = 1-2, n = 96), and MetS (MetS $RF{\geq}3$, n = 27). Higher regularity in dietary habits (breakfast-everyday, regular eating time, non-frequent overeating, and non-frequent eating-out) was observed in the Super-healthy group than in the MetS-risk carriers, and particularly in the MetS subjects. The relationship between food group consumption patterns and MetS-risk related parameters were investigated with adjustment for confounding factors. Fruit consumption was positively associated with HDL-cholesterol, and tended to be negatively associated with waist circumference, triglyceride, LDL-cholesterol, and insulin resistance (IR). The consumption of low-fat meats and fish, and vegetables was negatively associated with hs-CRP. Specifically, the consumption of seafoods belonging to the low-fat fish was negatively associated with fasting glucose, hs-CRP, and interleukin (IL)-6. Anchovy/dried white baits consumption was negatively associated with fasting insulin and IR. Green-yellow vegetables consumption was negatively associated with fasting insulin, IR, and hs-CRP. On the other hand, sugars and fast-foods were positively associated with LDL-cholesterol. Additionally, fast-foods consumption was positively associated with hs-CRP and IL-6 levels. In conclusion, dietary habits/food group consumption patterns are closely associated with MetS-risk related parameters in Koreans. It may suggest useful information to educate people to properly select healthy foods for early prevention of MetS.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1613-1613
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• 2001

Fats and molasses are used, at the present time, in a considerable proportion as ingredients for the animal feed industry. They are mainly used as energy sources, but also they provide other characteristics of technological and nutritional interest (dust reduction, increase in palatability, etc). Both semi-liquid ingredients have numerous aspects in common from the point of view of their use in livestock feeds, as well as of their analytical control. Feed manufacturers use several criteria to evaluate the quality of fat and molasses. Furthermore, the traditional methods currently used, for their evaluation (eg. fatty acids, sugars, etc) are expensive and more sophisticated that the traditionally used for solid ingredients. The objective of the present work is to carry out a viability study to evaluate the ability of NIRS technology for the quality control of fat and molasses. Samples of liquid molasses (n = 42) and liquid fat ( n = 61), provided by a feed manufacturer, were scanned in a FOSS-NIR Systems 6500 monochromator equipped with a spinning module. The samples were analysed by folded transmission, using a sample cup of 0.1mm pathlength and gold surface reflector. For molasses, calibration equations were developed for the prediction of moisture (SECV=1.69%; $r^2$=0, 42), gross protein (SECV=0, 14%; $r^2$=0, 99), ashy (SECV=0, 60%; $r^2$=0, 84), NaCl (SECV=0, 05%; $r^2$=0, 99) and sugars (SECV=1, 04%; $r^2$=0, 86). For animal fats calibrations were obtained for the prediction of moisture (SECV=0, 14%, $r^2$=0, 88), acidity index (SECV=0, 83%, $r^2$=0, 82), MIU (SECV=0, 38%, $r^2$=0, 94) and unsaponifiables (SECV=0, 45%, $r^2$=0, 87). High accuracy calibration equations were also obtained for the prediction of the fatty acid profile. The equations have $r^2$values around 0.9 or highest. The results showed that NIRS technology could provide rapid and accurate results and reduce analytical costs associated to the quality control of two Important feed ingredients of a well known chemical variability.