• KSBB Journal
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• v.10 no.1
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• pp.46-54
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• 1995

The physiological characteristics of carrot hairy roots and suspension cells were examined based on their nutritional requirements. Inorganic nutrient (phosphorous and ammonium) requirements of carrot hairy roots were similar to those of suspension cells. Optimal sucrose concentration for the growth of hairy roods (7%) was different from that of suspension cells (3%). Since suspension cells were move easily affected by the environmental condition, e.g., osmotic stress, than hairy roofs which made the suitable growth condition for cells, it can be understood that optimal sucrose concentration for the growth of hairy roots was higher than that for the growth of the suspension cells. To investigate the roles of sucrose on the growth of hairy roots, the effects of sucrose on the fresh weight and dry weight was analysed by the addition of mannitol as an osmolicum. Sucrose acts also as an energy source for hairy roots rather than as an osmotic regulator, since the increase of dry weight was higher than that of fresh weight at the given sucrose concentration.

• Horticultural Science & Technology
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• v.17 no.6
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• pp.758-760
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• 1999

This experiment was carried out to investigate the effect of pretreatments and holding solutions on quality and vase life of cut 'Saphir' rose (Rosa hybrida L.). Pulsing with aluminum sulfate or NaOCl prolonged vase life held in HQS+sucrose+ethionine. Solution absorption held in distilled water were more increased than held in HQS+sucrose+ethionine. Holding solution with 8-hydroxyquinoline sulfate (HQS)+sucrose+ethionine increased fresh weight compared with distilled water except pulsing with STS+sucrose. Pulsing with aluminium sulfate delayed bent-neck held in HQS+sucrose+ethionine. Flower diameter and dry weight of petal held in HQS+sucrose+ethionine were more increased than held in distilled water except pulsing with STS+sucrose. There were no significance in Hunter color value 'L' and value 'a', but value 'b' was decreased held in distilled water.

• Korean Journal of Agricultural Science
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• v.24 no.2
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• pp.156-169
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• 1997

This experiment was carried out to exame the effects of sweeteners, sucrose(2.0~10.0%), aspartame(0.01~0.05%) and oligosaccharide(3.6~11.6%) on the fermentation of yoghurts by single or mixed culture (Lact. bulgaricus and Str. thermophilus). The acidity, pH and number of lactic acid bacteria in yoghurts added different level of sweeteners were examined by the fermentation time. The results were summarized as follows; 1. The acidity increased and the pH decreased more rapidly by 4.0% sucrose and 5.6% oligosaccharide. By the addition of 8.0% sucrose and 9.6% oligosaccharide the acidity and pH of yoghurts were changed less significantly. 2. The number of Lact. bulgaricus and Str. thermophilus increased more rapidly by 4.0% sucrose and 5.6% oligosaccharide and increased slowly above those levels. 3. Aspartame as a sweeteners did not affect on the acidity, pH and number of lactic acid bacteria in yoghurts. 4. The number of lactic acid bacteria, acidity and pH in yoghurts added sucrose and oligosaccharide were affected more by single culture than by mixed culture.

• Applied Microscopy
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• v.28 no.4
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• pp.465-475
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• 1998

The cryoprotection, section retrieval and embedding methods were studied for the preservation of ultrastructure of ultracryomicrosections in immunoelectron microscopy. The results obtained were as follows. 1. The cryoprotection of ultrastructure with a mixture containing 1.7 M sucrose and 15% polyvinylpyrrolidone was better than that with 2.3 M sucrose. The stretching caused by surface tension and the electron lucent holes decreased more in the cryosections infused with 2.3 M sucrose than in those with the mixture. 2. The difference between section retrieval solutions in cases of cryoprotection with 2.3 M sucrose was that the destructive .effects such as electron lucent holes and stretching between myofribrils were less in a mixture containing 1% methylcellulose and 2.3 M sucrose than in 2.3 M sucrose. The difference was obscure in the mixture containing 1.7 M sucrose and 15% PVP, but the destructive effects were slightly less in a mixture containing 1% mthylcellulose and 2.3 M sucrose than in 2.3 M sucrose or 1% methylcellulose. 3. The embedding of cryosection on drying with 2% PVA or 2% methylcellulose exhibited some protective effect during observation with transmission electron microscope, but made the ultrastructure more obscure. 4. Mitochondrial membrane and cristae and myofilaments were well delinated in sections infused with 2.3 M sucrose and retrieved with 1% methylcellulose and 2.3 M sucrose. In summary, it is suggested that the cryoprotection with 2.3 M sucrose and section retrieval with a mixture containing 1% methylcellulose and 2.3 M sucrose are good for the ultrastructure of cryosections.

• Horticultural Science & Technology
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• v.17 no.4
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• pp.481-484
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• 1999

This experiment was conducted to examine the effects of chitosan and sucrose on the vase life of cut rose (Rosa hybrida L. cv. Cardinal). Addition of 5 mg/L chitosan and 3% sucrose to the holding solution prolonged the vase life for 3 days as compared to the control, and improved quality of cut rose in flower diameter and fresh weight. Development of bent-neck was delayed by supply of 2 mg/L or 5 mg/L chitosan and 3% sucrose about 2 or 3 days. When 3% sucrose was added to the holding solution, the rate of water absorption more slowly decreased compared to the other treatments.

• Journal of Life Science
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• v.11 no.1
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• pp.14-21
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• 2001

To investigate the changes of carbohydrate metabolism in the senescing leaves of Zea mays during dark-induced senescence, the changes in the contents of reducing sugar, sucrose and starch as well as the activities of sucrose synthase, three isozymes of invertase, and ${\alpha}$-amylase were measured. In the senescing leaves, the content of reducing sugars temporarily increased at 4 d and rapidly decreased thereafter, whereas sucrose contents gradually decreased thereafter, whereas sucrose contents gradually decreased until 3 d of senscence and significantly decreased thereafter. The activities of intracellular invertases such as soluble acid and alkaline formed gradually enhanced until 4 d of leaf senescence and significantly declined thereafter. The extracellular invertase activity showed no significant changes during leaf senescence. The deactivation of sucrose synthase was observed within 3 d of leaf senscence. On the other hand, the starch contents gradually declined during 2 d of leaf senescence, and showed a temporary increase at 3 d, which is similar to the pattern of sucrose synthase activity., These results imply that sucrose in the senescing leaves. The major enzymes which correlated to the breakdown of sucrose during dark-induced senescence were soluble acid and alkaline invertases, not sucrose and ABA accelerated leaf senescence by inducing the accumulation of reducing sugar. These result, therefore, that leaf senescence may be mediated by the temporary quantitative changes of reducing sugar induced by the activation of intracellualr inveertases.

• Korean journal of food and cookery science
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• v.9 no.4
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• pp.284-288
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• 1993

Replacement of sucrose with sugar alcohols in high methoxyl pectin(HMP) jellies were studied. HMP jellies were sweetened with 100％ sucrose, 75％ sucrose and 25％ maltitol, 50％ sucrose and 50％ maltitol, and 50％ sucrose, 25％ maltitol, 12.5％ sorbitol and 12.5％ mannitol. The effect of sugar alcohols in HMP jellies were investigted. There was only slight differences in sweetness intersity in HMP jellies. Color(p<0.05), texture(p<0.01) and preference(p<0.01) of 100fl sucrose jelly were significantly higher than other Jellies sweetened with sugar and sugar alcohols mixtures. Hunter's L(lightness), a(redness), b(yellowness) values of 100％, sucrose jellies and jellies substituted with maltitol up to 25％ were not signignificantly different. But as the ratio and the number of sugar alcohols used for substition were increased, L, a and b values had been lowered signigicantly(p<0.01). Instru-mental characteristics of jelly texture were examined. Hardness of 100％ sucrose jelly sweetened with sucrose and 3 kind of sugar alcohols were higher than others(p<0.05). As substitution ratio was higher, springiness and chewiness of HMP jellies were lowered(p<0.01). Springiness of HMP jellies indicated positive correlation with general acceptance of sensory scores at 5％ significant level. Brittleness, gum-miness and cohesiveness in all types of jellies were not significantly different.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.700-705
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• 2001

Sucrose첨가가 옥수수 전분호액의 레올로지 특성에 미치는 영향에 대하여 평가하였다. 전분호액은 sucrose 첨가에 관계없이 전단담화 비뉴턴 거동(n=0.37-0.58)을 나타내었으며, 또한 sucrose의 농도가 증가함에 따라 점조도지수$(K,\;K_h)$, 겉보기 점도$({\eta}_{a,100})$값은 크게 감소하였고 항복응력$({\sigma}_{oc},\;{\sigma}_h)$도 감소하는 경향을 나타내었다. 전분호액의 겉보기점도에 대한 온도의존성은 Arrhenius식에 의하여 높은 상관관계를 나타내었으며, 활성화에너지는 각각 10.80-15.59 kJ/mole을 나타내었고 농도가 증가함에 따라 감소하는 경향을 나타내었다. 적용된 주파수$({\omega})$ 범위에서 저장탄성률(G#)의 수치가 손실탄성률(G@)보다 높게 나타났으며 sucrose의 농도가 증가함에 따라 감소하여 탄성 및 점성 성질을 감소시켜 주었다. 이들 동적데이터로부터 전분호액은 sucrose 첨가에 의해 더욱 약한 겔과 같은 구조적 성질을 나타냄을 알 수 있었다. 그러므로 sucrose 첨가는 전분호액 내의 입자들의 재회합을 방해하여 전분호액의 레올로지 특성을 변화시킨다. Sucrose 30%를 첨가한 옥수수 전분호액을 제외한 모든 시료들은 이동인자$(shift\;factor,\;\alpha)$를 사용함으로써 Cox-Merz 중첩 원리에 잘 적용되었다.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.2
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• pp.123-130
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• 2004

The physicochemical and sensory qualities of pumpkin jams replaced sucrose with sugar alcohols were investigated during storage at 2$0^{\circ}C$. Pumpkin jam was prepared with steamed ground pumpkin, mixed with sucrose only(50%), sorbitol (sucrose 30%＋sorbitol 20%) or maltitol (sucrose 30%＋maltitol 20%). Final sweetness of each pumpkin jam was 64$^{\circ}$ Brix. During 60 days of storage there were no differences in acidity and pH among treatments. Reducing sugar content was higher in sucrose, compared to maltitol or sorbitol. During storage, Hunter L, a and b values increased; L and b values were the highest in maltitol and a value were the highest in sucrose compared to the other sugars. Adhesiveness and hardness of textural properties were the highest in sugar and the lowest in maltitol. Sensory evaluation results showed that the mean scores of color, clarity, flavor and overall acceptability were the highest in maltitol, compared to sucrose or sorbitol. Physicochemical and sensory characteristics of pumpkin jams during storage in a PCA plot comprised of first principal component (58.79%) and second principal component (20.94%).

• The Korean Journal of Rheology
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• v.10 no.1
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• pp.7-13
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• 1998

중량 평균 분자량이 1.22$\times$106이고 다분산도가 8.90이며 수분과 아밀로오스 함량이 각각 9.35%, 27%인 도토리 전분에 sucrose를 첨가하여 동적 유변학적 특성에 대한 온도와 농도의존성을 고찰하였다. AS(acorn starch)-sucrose 계의 점도는 전단속도가 증가하면 감 소하는 전단담화 현상을 나타내며 sucrose 농도가 증가할수록 점도가 증가하였고, Casson 식에 의해 얻어진 항복치는 sucrose 농도가 증가하면 증가하였다. 저장영률과 손실영률은 sucrose 농도가 증가하면 단일하게 증가하였고 손실 탄성률은 온도가 증가하면 감소하였다. DSC 측정자료를 zipper model에 적용시켜 본 결과 sucrose 농도가 증가할수록 zipper의 수 와 junc-tion zone의 수는 증가했으며 크기는 감소하였다. Sucrose는 전분과 수소결합을 형 성하여 용액내에서 가소제처럼 거동함을 알수있었다.