• International Journal of Industrial Entomology and Biomaterials
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• v.9 no.2
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• pp.255-259
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• 2004

Post-infectional biochemical changes due to Xanthomonas campestris pv. mori (Xcm) infection in five elite mulberry varieties viz., $S_1$, $S_{1635}$, $V_1$, RF $S_{175}$ and JRH was studied under inoculated condition. It was revealed that total soluble sugar and protein content was significantly declined in all the varieties due to X. campestris infection. Total phenol content was at par prior to inoculation in all varieties, but it was significantly increased in $S_1$, RF $S_{175}$, $S_{1635}$ and JRH 7 days after inoculation. The correlation coefficient (r) between total soluble sugar and total phenol content was found positive (r = 0.825) and statistically significant. Similarly, correlation coefficient (r) between total soluble protein and phenol content was found positive (r = 0.897) and statistically significant. The present study indicates that X. campestris infected leaves are nutritionally inferior in quality and the duration of phenol production in a mulberry variety play decisive role on disease resistance.nce.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.734-738
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• 2008

The physicochemical and in vitro physiological properties of soluble dietary fiber (SDF) from wax gourd (Benincasa hispida) pulp and peel were investigated. The pulp was composed of 11.4% SDF and 24.3% insoluble dietary fiber (IDF), while the peel contained 3.2% SDF and 43.3% IDE The predominant sugar in the SDF of the wax gourd pulp and peel was uronic acid, followed by galactose and rhamnose. The SDFs from the wax gourd pulp and peel gave similar elution patterns, with 4 main neutral sugar and uronic acid peaks eluted by 0.4, 0.5, 1, and 2 M ammonium acetate buffer. The pulp SDF had a much higher glucose retardation index (GRI) than the peel SDF for all measurement times. The pulp SDF showed strong growth-inhibiting activity against Escherichia coli and Clostridium perfringens, whereas the peel SDF produced strong growth-promoting activity against Bifidobacterium longum, Bifidobacterium infantis, and Lactobacillus brevis when compared to glucose.

• Food Science and Preservation
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• v.30 no.2
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• pp.321-333
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• 2023

The study investigated the pH, acidity, soluble solids, total sugar, polyphenol, flavonoid, anthocyanin content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, and color of kombucha with a variety of added fruit peels during the fermentation process. Pear, grape, plum, orange, apple, and golden kiwi peels were added during fermentation. The pH showed a decrease, while an increase in acidity was observed. An increase in soluble solids, which was higher in most experimental groups than the control group, was also observed. A decrease in total sugar was observed over time. However, an increase was observed in reducing sugar. On Day 0, higher total sugar and reducing sugar were detected in the peel addition group compared with the control group. The antioxidant capacity of polyphenol, flavonoid, anthocyanins, and DPPH radicals scavenging increased with fermentation and was higher in all addition groups, except for pear, compared with the control group. Except for grapes and plums containing high levels of anthocyanins, an increase in the L-value was observed over time, and an increase in the a-value of grapes and plums was also observed (p<0.05). The possible utilization of inedible fruit peel in kombucha was shown. Applying inedible fruit peels to kombucha is proposed to increase antioxidant content and modulate color and pH.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.32 no.1
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• pp.86-91
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• 1987

Changes in the contents of sugars and soluble solids and flavor rate of cooked kernels of three sweet com hybrids (Great Bell, Danok 1, and Golden Cross Bantam) and a super sweet corn hybrid (Crisp Super Sweet 720) were observed from 15 days after silking (DAS) to 27 or 33 DAS in 1985 and 1986 to determine the optimum harvest time. Sucrose content in all hybrids and fructose and glucose contents of Crisp Super Sweet 720 increased from 15 DAS to 21 or 24 DAS and then decreased. However, in the three sweet corn hybrids both fructose and glucose contents were highest at 15 DAS and then continuously decreased with maturity. At harvest time the major sugar component was sucrose and the highest total sugar content of Crisp Super Sweet 720 was 2-3 times higher than that of three sweet corn hybrids. Soluble solids were continuously increased with maturity in three sweet com varieties, but that of Crisp Super Sweet 720 increased up to 24 DAS, maintained the level through 30 DAS and then decreased. At harvest time soluble solids of three sweet com varieties were much higher than that of Crisp Super Sweet 720. The optimum harvest time seems to be about 27 DAS considering flavor rate and marketing conditions although the total sugar content was lower than those of earlier harvests. Soluble solids but not total sugars were positively correlated with the flavor of cooke6 com harvested at different growth stages in the same variety. Total sugars were not correlated with soluble solids or negatively correlated depending on hybrids.

• Korean Journal of Environmental Biology
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• v.27 no.4
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• pp.406-413
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• 2009

The enzyme invertase contributes to sugar unloading, pathogen defense, differentiation and development in plants. We cloned the complete cDNA of a soluble acid invertase from pea seedlings (Pisum sativum) via RT-PCR and the rapid amplification of the cDNA end (RACE) technique. The full-length cDNA of the soluble pea invertase comprised 2237 bp and contained a complete open reading frame encoding 647 amino acids. The deduced amino acid sequence showed high homology to soluble acid invertases from various plants. Northern blot analysis demonstrated the soluble acid invertase gene of P. sativum was strongly expressed in sink organs such as shoot tips and root tips, and induced by abscisic acid, gibberellic acid and jasmonic acid in shoots. Especially, gibberellic acid enhanced the gene expression of the soluble acid invertase in a time-dependent manner. This study presents that the gene expression patterns of a soluble acid invertase from pea are strongly consistent with the suggestion that individual invertase gene product has different functions in the growing plant.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.5
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• pp.377-382
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• 1993

Effects of leaf and pod removal on changes in dry weight and on the contents of soluble sugar, starch, protein and oil in leaves and seeds of soybean [Glycine max(L.) Merr.] cultivar ‘Hwangkeumkong’ were measured at the research farm of Korea University in 1992. The upper 40% and lower 60% of leaves and pods were subjected to treatments at the growth stage of beginning pod(R3). Upper leaf-lower pod removal showed the highest leaf and the lowest seed dry weights. Soluble sugar content was no different among treatments in leaves and seeds. The highest starch content was found in leaves of upper leaf-lower pod removal. Protein content was higher in lower leaves than upper leaves and the lowest in seeds of lower leaf-upper pod removal which had the highest oil content in leaves and seeds. These results apparently indicated that photoassimilates were mobilized from upper leaves to lower seeds, and protein sources were moved from lower to upper parts but weak in remobilization from leaves for the long distance translocation during the reproductive growth period.

• Preventive Nutrition and Food Science
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• v.13 no.4
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• pp.327-333
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• 2008

To develop a functional juice using garlic (Allium sativum L.), heated garlic juice was investigated using a central composite design set with variables of treatment temperature (110, 115, 120, 125, and $130^{\circ}C$) and time (1, 2, 3, 4, and 5 hr) using high temperature and pressure treatment apparatuses. Total soluble solid, total acidity, reducing sugar, total pholyphenol contents, electron donating activity (EDA), and ascorbic acid equivalent antioxidant capacity (AEAC) in heated garlic juice were increased with increasing heating temperature and time. The highest total soluble solid content was $17.81\;^{\circ}brix$ at $123.10^{\circ}C$ for 1.10 hr. The highest total acidity was 1.43% at $127.35^{\circ}C$ for 4.35 hr. The highest reducing sugar content was 86.67 mg/mL at $119.90^{\circ}C$ for 4.35 hr. The highest total polyphenol content was 8.42 mg/mL at $127.75^{\circ}C$ for 4.26 hr. The highest EDA and AEAC were 60.09%, and 7.40 mg AA eq/mL at $127.85^{\circ}C$ for 4.23 hr, and $128.10^{\circ}C$ for 4.18 hr, respectively.

• Journal of the Korean Society of Food Culture
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• v.6 no.1
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• pp.61-69
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• 1991

Brewing method and quality of 10 sample of traditional Dungge-Jang in Kyungsang-Do area were investigated. In order to improve the taste of Dungge-Jang, some amount of boiled bean was added in the Dungge-Jang at early stage of fermentation. The level of amino nitrogen turned out to be low while that of water soluble protein and salt soluble protein was high. Glutamic acid, aspartic acid and proline were the major amino acid in water and salt soluble protein in traditional Dungge-Jang in Kyungsang-Do area. The content of total sugar and free reducing sugar were found to be considerably high, and among the free sugar, glucose was the highest$(2.16{\sim}4.02\;mg/ml)$, followed by maltose and maltotriose. Activities of acid protease and liquefying amylase were $0.13{\sim}1.36$ unit per milliliter and $10.18{\sim}15.19D^{40o}_{30}$ respectively. Result of sensory evaluation showed that the good Dungge-Jang turned out to have well harmonized taste of flavor, sweetness and sourness while the color looked slightly dark and yellow.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.287-294
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• 1983

Change of color, browning index, soluble protein, reducing sugar content, and available lysine were monitored for raw and extruded barely powders during four months of ambient and accelerated storage temperatures with $A_w$ of 0.31 and 0.71, respectively. Loss of whiteness and soluble browning pigments increased with increased $A_w$ and temperature. The raw sample had an increased rate of browning intensity than the extruded samples. Among the extruded samples, the added sucrose sample had the lowest rate of browning during storage. Loss of reducing sugar content in all samples increased with increased $A_w$ and temperature. The loss of soluble protein and of the available lysine also increased with increased $A_w$ and temperature. The loss of reducing sugar and of the available lysine was at least partly due to the Maillard browning reaction. These results have important implications in teh processing and storage of raw and extruded burleys.

• Culinary science and hospitality research
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• v.4
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• pp.249-269
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• 1998

What satisfies the desire of human beings about taste most easily is sweet taste, and it has seemed that the pronoun of sweet taste is sugar. Sugar is used in confectionery and bread-making essentially, and it has influence on the structure and touch of baked confectionery. In addition, if we soften the and apply heat, coloring is made. Thus, it colors good. It doesn't have a sweet taste, but it has the effect to emit fragrance variously, balance and soften the product. The kinds of sugar are very diverse, and it is sugar to be referred to as white sugar is used most frequently. In this study, this researcher examined the classification of physicochemical property and melting point etc. of sugar in confectionery and bread-making through theoretical study, about the simple classification of sugar. In addition, this researcher approached about the role of sugar in confectionery and bread-making and about the influence to have when it is more or less than proper quantity, centering around function. As the result, this researcher extracted the importance of sugar in confectionery and bread-making. It means that the increase of 5% of sugar quantity decreases the absorption quantity of moisture by 1% in bread-making and that the excess of 8% of sugar slow the action of yeast in straight method. Besides, there are the properties such as absorptive property, permeability, storage nature, aging prevention of starch, oxidation restraint of oils and fats, the gelation action of pectin, the fermentation acceleration of yeast, and the emulsification-maintaining-nautre and antiseptics effect of fat-soluble material. And in confectionery, sugar makes fragrance and peel color, increases the storage nature with moisture maintenance and has the softening effect. So, it is considered that the attitude to study and make efforts continuously on the basis of the role of sugar will have to be unfolded in confectionery and bread-making.