• Food Science and Preservation
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• 제2권1호
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• pp.173-183
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• 1995

This paper was carried out to investigate changes in chromatograms of polysacctatides and soluble pectins on Sephadex G-50 and non-cellulosic neutral sugars of polysaccharides isolated from cell wall of persimmon fruits treated with polygalacturonase and $\beta$-galactosidase in vitro. The chromatogram pattern of soluble pectins extracted from cell wall treated with $\beta$-galactosidase on Sephacryl S-500 column were similar to those of untreatment, but contents of soluble pectins treated with $\beta$-galactosidase were different from those of untreatment. The patterns of chromatograms In soluble pectins extracted from cell wall treated with polygalacturonase were more complex and lower molecular polymer than those of other cell wall-degrading enzyme treatments. Non-cellulosic neutral sugar of polysaccharides in fraction I of soluble material treated with polygalacturonase was rhamnose, those in fraction II were similar to those in fraction III and contents of arabinose, xylose and glucose were higher than contents of other non-cellulosic neutral sugars. Non-cellulosic neutral sugars of polysaccharides in fraction I in soluble material by $\beta$-galactosidase treatment were rhamnose, arabinose, galactose and mannose. Content of glucose of polysaccharides in fraction II was higher than that in fraction I . Non-cellulosic neutral sugars treated with mixed enzyme were rhamnose, fucose, arabinose, xylose, mannose, galactose and glucose. Compositions of non-cellulosic neutral sugars of polysaccharides in fraction I were similar to those in fraction II and III.

• Journal of the Korean Society of Food Culture
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• 제6권1호
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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.

• Food Science and Preservation
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• 제15권1호
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• pp.99-104
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• 2008

To utilize non-heat treated alcoholic by-products of brown rice (Goami) as food sources, the quality characteristics changes according to the treatment conditions of cellulase were evaluated. Results showed that the increase of hydrolysis temperature correspondingly increased the soluble solids and total sugar amounts in the by-products of Goami, and total dietary fiber amount was found to be around 0.67% Reducing sugar concentration was the highest at the hydrolysis temperature of $70^{\circ}C$. Maltooligosaccharides amounts were detected to be the highest at the hydrolysis temperature of $80^{\circ}C$ and were also, maltopentose and maltopentose were found. In the soluble solid, total dietary fiber, reducing sugar and total sugar according to the cellulase concentration, the content of hydrolysates with enzyme were higher than control, and the content of hydrolysates with enzyme was similar (6.30 and 0.69% 3,600 and 5,500 mg% respectively). The content of maltooligosaccharides was increased with the increase of enzyme concentration, and the content was similar at more than 0.6%(w/w) of enzyme concentration. The soluble solids and total dietary fiber by hydrolysis time were found to be 6.25% and 0.70%, respectively at more than 60 min. of hydrolysis. The content of reducing sugar, total sugar and maltooligosaccharides were increased with the increase of hydrolysis time, and the content was similar at more than 120min. of hydrolysis (3,800, 5,680 and 1,950 mg% respectively). Based upon these results, the byproducts of Goami are expected to be valuable as various food sources showing the highest dietary fiber and maltooligosaccharides contents by the hydrolysis at $80^{\circ}C$ for 120 min. with the addition of 0.6%(w/w) of cellulase.

• Korean journal of food and cookery science
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• 제17권4호
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• pp.316-322
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• 2001

The effect of onions on the quality characteristics of strawberry jam substituted with 50% fructo-oligosaccharide for sucrose was investigated. Strawberry jams with 10, 20, 30 and 40% onions in place of strawberry were prepared and evaluated for moisture content, pH, total acidity, color, spreadability, soluble solid content, reducing sugar, residual anthocyanin, instrumental texture and sensory characteristics. As the amount of onions increased, moisture content, total aridity, spreadability, soluble solid content, reducing sugar content and residual anthocyanin content of strawberry jams decreased, while pH increased. The lightness and redness decreased with addition of onions, but the yellowness increased. The sensory scores for strawberry jams decreased with the increase of onion content; however, strawberry jams with 10 or 20% onions showed fairly good scores.

• Korean journal of food and cookery science
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• 제28권6호
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• pp.857-863
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• 2012

This study prepares dried sweet pumpkins to optimize pretreatment conditions of blanching, steaming and microwave heating and to investigate the quality characteristic of each method. The sweet pumpkin blanching treatment of moisture content decreased gradually with increasing temperature, and soluble solids, and weight loss was increased. Color temperature is lower, and a higher value of L value and b value increased. As for the sweet pumpkin steaming treatment of moisture content, it was observed that the longer the steaming time was decreased, sugar content was increased. Change of color in the L value, the longer the steaming time a and b values. Also, as for the microwave treatment of the sweet pumpkin, the longer the time the moisture content decreased, it slightly increased soluble solids and weight loss. Blanching showed the lowest hardness of texture, followed by steaming, and microwaves, in order. Penetration per 20 hours per type was determined by sensory evaluation of sugar, and sugar:fructose(1:2)ratio were higher in the composition.

• Journal of the Korean Society of Food Science and Nutrition
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• 제27권3호
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• pp.448-454
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• 1998

Meju for doenjang and kochujang was prepared as a model at Sunchang areaand monitored with major changes. Kochujang meju was prepared on September 12 and doenjang meju on November 12, 1995. Kochjang meju was found to be naturally fermented at 80~90% RH, 15~2$0^{\circ}C$ and doenjang meju was at 80~90% RH and 0~5$^{\circ}C$. The shapes of kochujang meju and doenjang meju were doughnut-type and rectangular, respectively. Weight losses during fermentation were 48% and 28%, respectively. The pH drop and acip production of kochujang meju were negligible. However, pH of doenjang meju decreased from 6.29 to 5.88 and acidity increased from 0.08 to 0.23% as lactic acid. Protein in meju was found to be rapidly solubilized during the early stage of fermentation. Soluble protein cotents of kochujang meju after 7 days and 60 days were 8.23%, respectively. The doenjang mejus were 2.15% after 20 days and 5.72% after 60 days. Soluble suger content increased with the fermentation time. The soluble sugar content was higher in kochjang meju. Acidic protease was highly produced during meju fermentation. $\alpha$-Amylase and $\beta$-amylase were detected in the kochujang meju, of which glutinous rice consisted, but negligible in doenjang meju. Lipase was detected in kochujang meju, but was, negligible in doenjang meju. Microbial population increased drastically after 7 days of fermentation in kochujang meju and 20 days of fermentation in doenjang meju.

• Applied Biological Chemistry
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• 제44권2호
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• pp.88-91
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• 2001

Mixtures of rice and sweet persimmons to make sweet syrup, jochung, were saccharified by barley malt. Soluble solid contents, reducing sugar and free sugar contents, and sensory quality were determined in jochungs, which were prepared from various ratios (10 : 0, 7 : 3, 5 : 5, 3 : 7) of rice to sweet persimmons. Amylase activity had the highest value, 10466 Unit, after 3 hrs during saccharification process at $55^{\circ}C$. In HPLC determination of free sugars, maltose in saccharifying liquids found the highest amount followed by fructose and glucose. With increasing amounts of sweet persimmons, fructose and glucose contents increased while maltose content decreased. The soluble solid contents reduced as the sweet persimmons proportions increased. The control group without sweet persimmons showed highest value, $58^{\circ}Brix$, in soluble solid content. There appeared to be a slight decrease in reducing sugar and free sugar contents as proportion of sweet persimmons increased. Jochung prepared at high amounts of sweet persimmon had better scores in overall acceptance.

• Korean Journal of Soil Science and Fertilizer
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• 제43권5호
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• pp.650-658
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• 2010

We used green manure crops such as hairy vetch, crimson clover, rye, sorghum, and sudan grass by mixing with soils to assess the effects of green manure crops on nutrient supply and soil quality improvement. Temporal changes in soil inorganic nitrogen, carbohydrate, microbial biomass, and humus content were determined as soil quality indicators. Inorganic nitrogen content of the control maintained similar level during the whole period, but it had continually increased until 4 weeks after incorporation (WAI) of green manure crops. Especially, inorganic nitrogen content sharply increased in sudan grass. After incorporation of green manure crops, temporal change of soluble sugar in soils was as follows: it had gradually increased in legume green manure crops-incorporated soils until 7 WAI, which was the highest, and then showed the tendency to be reduced. Meanwhile, it in non-legume green manure crops-incorporated soils rapidly increased after the incorporation, and reached the maximum around 4 WAI. Humic acid by the decomposition of crop residues in green manure crops-incorporated soils was greatly enhanced with the elapsed time of 4 WAI, although it was low at the same level as the control until 2 weeks. In addition, there was a difference in fulvic acid by incorporated crops, fulvic acid in hairy vetch, sorghum and sudan grass showed a similar tendency with the change in humic acid. Our results suggest that soluble sugar, microbial activity and humic acid could be available indicators to evaluate the fertility of green manure crops-incorporated soils.

• The Korean Journal of Food And Nutrition
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• 제36권6호
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• pp.526-534
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• 2023

To improve usability of super sweet corn, extracts were prepared with hydrolytic enzyme and changes in physicochemical and antioxidant properties were analyzed. Soluble solids and reducing sugars contents were higher in all enzyme treatment groups than in the control. When enzyme treatment time increased, contents of soluble solids and reducing sugars were also increased. There was no significant difference in lightness between treatment groups, with redness showing the highest value in the control and yellowness showing the highest value in the invertase treatment group. Free sugar content in the control was the lowest. However free sugar content in the enzyme combination treatment group was increased by more than four times compared to that in the control. Contents of ascorbic acid, flavonoids and polyphenols were higher in the enzyme treatment group than in the control. In particular, the enzyme combination treatment group showed the highest content. DPPH and ABTS radical scavenging abilities were significantly higher in all enzyme treatment groups than in the control. Radical scavenging abilities of cellulase treatment group and enzyme combination treatment group showed high activity. The activity increased when enzyme treatment time increased. The combined enzyme treatment method for super sweet corn was suitable for food processing.

• Journal of the Korean Society of Food Science and Nutrition
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• 제37권9호
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• pp.1182-1189
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• 2008

Changes of free sugar on Gugija-sugar leaching were investigated by adding sugar on Gugija (Lycii fructus) raw fruit. Gugija were prepared by parboiling ($40{\sim}50$ sec at hot water of $85^{\circ}C$) and unparboiling. Gugija-sugar leaching were leached after preserving (5 and 10 months at $5^{\circ}C$) Gugija-sugar mixture (ratio of raw Gugija and sugar, 1:0.2, 1:0.4, 1:0.6, 1:0.8, and 1:1/w:w). Soluble starch content of Gugija-sugar leaching increased with increasing ratio of sugar without reference to parboiling treatment, having the highest content, 2.5% at UPRGSL-4 (unparboiling Gugija:sugar, 1:0.8 leaching). Maltose content increased with increasing ratio of sugar in PRGSL, being the highest at 12.66% in PRGSL-5 (parboiling Gugija:sugar, 1:1 leaching) at 10 months leaching periods. Most of the sucrose went out of existence with increasing leaching periods; content was 4.22% on PRGSL-5 and 1.36% on UPRGSL-5. Content of glucose and fructose increased with increasing ratio of sugar; glucose content was 7.86% on PRGSL-4 and 26.22% on UPRGSL-5, at 10 months leaching periods. Fructose content was 18.46% on PRGSL-5 and 22.51% on UPRGSL-4 at 10 months leaching periods. Contents of sorbitol and glycerol increased with increasing ratios of sugar.