• Journal of Ginseng Research
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• v.7 no.2
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• pp.108-114
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• 1983

1. To know the site of saponin synthesis in this plant, 4-years old Panax ginseng C.A. Meyer was administered with 1, 2-l4C-acetate (Na salt, 10 ucilplant) by stem injection and was continued to grow for 3 weeks and the distribution of the radioactivity in leaf, stem and root part was identified. The percentage of radioactivity recovered was about 3.99%. 2. The sliced roots or leaf discs (2g) were bathed in the reaction mixture containing sugar, ATP, NADPH, and the distribution of the radioactivity of the fractions (sugar, saponin, sapogenin) was identified. 3. It seemed that major synthesized saponins in roots and leaves are dial and triol-type, respectively. Although both types of saponins are synthesized in roots, the main saponins seemed to be dial saponins and a significant portion of triol saponins are supplied from leaves through stem.

• Korean journal of food and cookery science
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• v.7 no.4
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• pp.9-13
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• 1991

Nochi is a kind of Korean traditional food made from glutinous rice or millet. This study attempted to examine the effects o( the various factors and to clarify the factors which affect the overall eating quality of Noch. The results were summarized as follows. 1. Starch content of waxy rice was 72.4% and IBC was 0.017%. 2. $\alpha$-amylase and $\beta$-amylase activity of malt were 40.13 and 8.94 units respectively. 3. Waxy rice soaked for 3 hours was ground to flour then sifted 20 mesh sieve. The mixture of waxy rice and malt was steamed for 20 minutes. 4. In sensory evaluation on varying the amount of malt and incubation time, the most favorite tendancy of the overall eating quality was at the level of 8hours incubation made by 5% addition of malt. 5. Total sugar contents, reducing sugar contents and the intensities of iodine stain at the incubation temperature of $60^{\circ}C$ were significantly different from those at $50^{\circ}C$.

• Analytical Science and Technology
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• v.8 no.4
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• pp.859-864
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• 1995

Mono- and oligosaccharides are derivatized with p-aminobenzoic ethyl ester (ABEE), strongly absorbs UV light at 254 nm, in the presence of sodium cyanoborohydride. C18-bonded silica column is used for the separation of sugar-ABEE derivatives in an isocratic mode. RP-HPLC conditions are optimized by using ternary mixture as mobile phase and $45^{\circ}C$ as a column temperature. Sugar-ABEE derivatives are separated well within a short run time (ca. 25 min) by reverse-phase partition chromatographic mode. The ($1{\rightarrow}6$) linkage type of dihexose-ABEE derivatives has shorter retention time than ($1{\rightarrow}4$)-linkage type. After acid hydrolysis of glycoproteins with 2M trifluoroacetic acid, monosaccharide composition and contents are determined. This procedure is very useful for the simultaneous analysis of neutral and amino sugars in a single chromatographic step using RP-HPLC without reacetylation of deacetylated amino sugars, which are produced by acid hydrolysis.

• Food Science and Biotechnology
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• v.16 no.1
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• pp.110-115
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• 2007

In this study we investigated the volatile compounds that are generated in sesame and contribute to its characteristic flavor. Different reaction systems were used to examine how certain amino acids influenced flavor profiles, and also to evaluate the effects of sugar types on the distribution of those volatile compounds. The volatiles that were generated in each reaction system were selectively isolated and analyzed by gas chromatography and gas chromatography-mass spectrometry, respectively. Among the 20 identified compounds, nitrogen-containing alkylpyrazines were found to be the predominant volatiles. The alkylpyrazine amounts varied across the different model systems, with the total yield being highest in the arginine reaction mixture, followed by the alanine, serine, and lysine mixtures. In general, fructose generated the most extensive amount of volatiles compared to glucose and sucrose. However, the yield of specific flavor compounds varied according to the type of sugar used. Finally, the results clearly showed that a reaction temperature of $135^{\circ}C$ and a reaction time of 20 min generated the highest amount of volatile compounds.

• International Journal of Ocean System Engineering
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• v.1 no.1
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• pp.32-36
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• 2011

EG/AD/S type model ice was originally selected as the primary model ice material for the MOERI ice tank in Korea. The existence of a sugar component in the EG/AD/S mixture may cause a serious maintenance problem. In order to understand the influence of sugar in the original model ice, a series of tests with EG/AD/S and EG/AD model ices were performed, and their material properties compared. Because the target strength of model ice in the full-scale MOERI ice tank is expensive and difficult to control, tests were performed under cold room conditions using a miniature ice tank. This paper describes the material properties of EG/AD/S and EG/AD model ices, such as flexural strength, compressive strength and elastic modulus. In order to obtain the desired strength and stiffness levels for the model ice, a warm-up process was introduced.

• KSBB Journal
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• v.19 no.4
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• pp.269-273
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• 2004

A simple, fast and reproducible quantitative analysis method for sugar concentration composed in oligosaccharide mixture was developed. Two glass TLC plates were prepared per sample. After dipping one plate into the copper bicinchoninate reagent and the other plate into 5% sulfuric acid solution, both plates were baked in microwave oven until sugar spots were developed or the surface temperature of TLC plate becomes 60 to 70 $^{\circ}C$. The corrective factor values [F value =(the value of total sugar concentration converted as glucose unit/the value of reducing sugar concentration converted as glucose unit)/(polymerization degree of sugar)] of different molecular weight sugars were determined. Within the concentration of 0.25∼1.0 $\mu\textrm{g}$ in each sample loaded, the fructose-F (corrective factor value of fructose) was 0.45, yet for the higher concentration (2.5∼7.5 $\mu\textrm{g}$) fructose-F was 1.0. In case of glucose, in the range of 0.5∼7.5 $\mu\textrm{g}$, glucose-F was same as fructose-F, 1.0. However, as the molecular weight of sugar was increased, the F values were decreased in both maltodextrin and isomaltodextrin oligosaccharides in 0.5∼7.5 $\mu\textrm{g}$ of each sample loaded. Interestingly, F values were equal for the same molecular weight sugars, although the structures were different from each other. Using F value of each sugar, we could determine and compare the exact total sugar concentration of different molecular weight maltooligosaccharide and isomaltooligosaccharide. We also could determine if the unknown sugar was a reducing or non-reducing compound by using optimized TLC with microwave oven method.

• Journal of Nutrition and Health
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• v.50 no.1
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• pp.41-52
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• 2017

Purpose: The objective of the study was to investigate the effects of xylobiose-sugar mixture intake on defecation frequency and constipation symptoms in 31 young women with constipation. Methods: Thirty-one subjects were assigned to two groups, and subjects in each group were administered 10 g of a 7% xylobiose-sugar mixture (Experiment 1: XBS, n = 15) or 10 g of a 7% xylobiose-sugar mixture containing coffee mix (Experiment 2: XBS coffee mix, n = 16) twice per day for 6 weeks. During the study, clinical efficacy was assessed by a daily diary record. The subjects recorded their defecation frequency and fecal characteristics. Results: During pretreatment week, mean defecation frequency of XBS subjects was 2.13 times/week, whereas that of XBS coffee mix subjects was 1.56 times/week. The mean defecation frequencies of XBS and XBS coffee mix subjects increased significantly to 3.73 times/week (p < 0.05) and 3.56 times/week by week 6 (p < 0.05), respectively. After treatment with either XBS or XBS coffee mix, patients presented significant improvements in their amounts of stool, feelings of residual stool leftness, and abdominal pain symptoms (p < 0.05). The total constipation scoring system (CSS) for diagnosing constipation symptoms significantly decreased in the XBS group (10.53 score vs 7.22 score) and in the XBS coffee mix group (10.75 score vs 6.51 score) after 6 weeks. Improvement due to intake of 7% xylobiose-containing sugar seemed to last during the experimental period. Conclusion: The addition of approximately 7% xylobiose to commercially available sweeteners has been shown to improve constipation.

• The Korean Journal of Community Living Science
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• v.13 no.3
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• pp.27-37
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• 2002

To develop the processing methods of grape and increase the use of poor fruits, we researched the health drink made with them after making grape juice and vinegar. The grape heated at $80^{\circ}C$ during 30min was followed by filtration. Grape vinegar was prepared by alcohol and acetic acid fermentation of grape. Optimum initial alcohol concentration for acetic acid fermentation was 6-8%. Acetic acid fermentation of grape vinegar manufactured in onggi took 9 days and was faster than any other type of utensil. As the result of analysis of grape vinegar fermented in the various ratio of 'Campbell Early' and 'Kyoho' grape, the redness and total anthocyanin content and the score of sensory evaluation were higher in vinegar made with 100% 'Campbell Early'. The drink manufactured by adding grape vinegar was developed and adding 10% of grape vinegar to volume of grape juice and water mixture(1:1) was best in sensory evaluation. In this mixture, sugar content was $14^{\circ}$Bx.

• Biotechnology and Bioprocess Engineering:BBE
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• v.5 no.1
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• pp.32-39
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• 2000

Simultaneous isomerisation and fermentation (SIF) of xylose and simultaneous isomerisation and cofermentation (SICF) of glucose-xylose mixture was carried out by the yeast Saccharomyces cerevisiae in the presence of a compatible xylose isomerase. The enzyme converted xylose to xylulose and S. cerevisiae fermented xylulose, along with glucose, to ethanol at pH 5.0 and $30^{\circ}C$. This compatible xylose isomerase from Candida boidinii, having an optimum pH and temperature range of 4.5-5.0 and $30-35^{\circ}C$ respectively, was partially purified and immobilized on an inexpensive, inert and easily available support, hen egg shell. An immobilized xylose isomerase loading of 4.5 IU/(g initial xylose) was optimum for SIF of xylose as well as SICF of glucose-xylose mixture to ethanol by S. cerevisiae. The SICF of 30 g/L glucose and 70 g xylose/L gave an ethanol concentration of 22.3 g/L with yield of 0.36 g/(g sugar consumed) and xylose conversion efficiency of $42.8\%$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.1
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• pp.90-97
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• 1994

Effect of addition of oil , sucrose, dextrin and oil-sucrose (1 : 1 w/w) mixture on SPI tofu was investigated. The characteristics measured were yield , water holding capacity , textural and organoleptic properties. THe SPI tofufwas prepared by coagulation of soyprotein isolate (SP) suspensino by CaCl$_2$ , CaSo$_4$ an dGDL , followed by compression . Addition of oil to SPI increased the tofu yield and water holding capacity, particulary for those tofu coagulated by CaCl$_2$. Eventhough dextrin addition decreased the yield, it showed the most improving effect on water holding capacity. The tofu prepared by CaSO$_4$coagulant resulted highest in yield and water holding capacity. Hardness was found to be decreased as the oil, sucrose and dextrin added more and adhesiveness, cohesiveness and guminess were also affected. The sensory evaluation showed the SPI tofu prepared by CaSO$_4$ and 10% addition of oil and sucrose mixture to be realtively high in hardness , elasticity and uniformity of the texture.