• 미생물학회지
• /
• 제25권4호
• /
• pp.360-366
• /
• 1987

For the production of pullulan from the high concentration of sugar, the utilization of sugars by a pullulan-producing fungus, Aureobasidium pullulans was examined. A. pullulans showed the different utilization patterns for sugars such as sucrose, maltose, and maltotriose. Especially for maltotriose, the hydrolysis of sugar was accompanied by a transferase activity. Glucose and maltose showed the inhibitory effect on the cell growth and the pullulan production at the sugar concentration higher than 0.28M, but sucrose showed the inhibitory effect at the sugar concentration higher than 0.14M. Among the sugars examined, sucrose gave the best result for the pullulan production. 27.5g/l of pullulan was obtained from 5% sucrose.

• Food Science and Biotechnology
• /
• 제14권3호
• /
• pp.340-343
• /
• 2005

Surimi samples were prepared with the addition of three different sugars (sucrose, glucose, and fructose) at 8% and the thermal gelation of surimi sols was investigated by small-deformation oscillatory measurements of storage (G') and loss (G") moduli. The magnitudes of G' at $10^{\circ}C$ were much greater than G" over the entire range of frequency (${\omega}$), with little dependence on ${\omega}$. In general, G' values of surimi sol containing sucrose during heating (from 10 to $95^{\circ}C$) was pronounced than those of glucose and fructose, showing the following order: sucrose>glucose>fructose. The transition peaks of surimi sols containing sugars were in the temperature range of $34.8-37.4^{\circ}C$.

• 한국버섯학회지
• /
• 제20권1호
• /
• pp.1-6
• /
• 2022

A novel brown rot fungus Phaeolus schweinitzii IUM 5048 was firstly used for ethanol production. It was found that this fungus produced ethanol with various sugars, such as glucose, mannose, galactose and cellobiose at 0.28, 0.22, 0.06, and 0.22 g of ethanol per g of sugar consumed, respectively. This fungus showed relatively good ethanol production from xylose at 0.23 g of ethanol per g of sugar consumed. However, the ethanol conversion rate of arabinose was relatively low (at 0.08 g of ethanol per g sugar). P. schweinitzii was capable of producing ethanol directly from rice straw and corn stalks at 0.11 g and 0.13 g of ethanol per g of substrates, respectively, when the fungus was cultured in a basal medium supplemented with 20 g/L rice straw or corn stalks. These results suggest that P. schweinitzii can hydrolyze cellulose or hemicellulose to fermentable sugars and convert them to ethanol simultaneously under oxygen limited condition.

• The Plant Pathology Journal
• /
• 제39권6호
• /
• pp.529-537
• /
• 2023

Plant pathogenic bacteria colonize plant surfaces and inner tissues to acquire essential nutrients. Nonstructural sugars hold paramount significance among these nutrients, as they serve as pivotal carbon sources for bacterial sustenance. They obtain sugar from their host by diverting nonstructural carbohydrates en route to the sink or enzymatic breakdown of structural carbohydrates within plant tissues. Despite the prevalence of research in this domain, the area of sugar selectivity and preferences exhibited by plant pathogenic bacteria remains inadequately explored. Within this expository framework, our present review endeavors to elucidate the intricate variations characterizing the distribution of simple sugars within diverse plant tissues, thus influencing the virulence dynamics of plant pathogenic bacteria. Subsequently, we illustrate the apparent significance of comprehending the bacterial preference for specific sugars and sugar alcohols, postulating this insight as a promising avenue to deepen our comprehension of bacterial pathogenicity. This enriched understanding, in turn, stands to catalyze the development of more efficacious strategies for the mitigation of plant diseases instigated by bacterial pathogens.

• 한국근적외분광분석학회:학술대회논문집
• /
• 한국근적외분광분석학회 2001년도 NIR-2001
• /
• pp.1527-1527
• /
• 2001

Glucose, fructose and sucrose being the main sugars that can be found in natural fruit juice. Many instrumental methods, such as GC, LC, electrochemical or spectrometric methods provide information about both the total content of sugars and the specific concentration of each carbohydrate[1]. The simplicity of sample handling and measurement in the near IR(NIR) wavelength region, which allows the use of long pathlength, optical glass cells and optical fibers, makes NIR a good alternative for sugar determination [2]. In the present study, six varieties of persian grapes were harvested at intervals through august to october and analysed for sugars by NIR. The results were processed by principal component regression (PCR) and partial least squares (PLS) analysis. Sample juice was prepared by squeezing through gauze from crashed grape. This solution was treated by zinc ferrocyanide prior to analysis in order to eliminate colored compounds and all optically active nonsugar substances. For glucose and fructose the most characteristic wavelengths were 1456nm corresponding to the first harmonic O-H stretching and the second at 2062nm corresponding to O-H stretching and deformation; secondary characteristic combination bands were also seen at 2265 nm (O-H and C-C stretching) and at 2240 nm (C-H and C-C stretching). However these spectra were taken over a wavelength range from 1100-2500nm at room temperature of 25-$30^{\circ}C$. To test the accuracy of the described procedure, samples of six varieties of grape were analysed by the proposed NIR and a standard method[2]. Good agreement were found between these two sets of the results. To perform the recovery studies , samples of grape juices previously analysed by the proposed method, were spiked with known amounts of each individual sugars and then analysed again. Relative standard deviations varied from 1.4 to 1.8% for six independent measurements of individual and total sugar concentration. In the analysis of real and synthetic samples, precise and accurate results were obtained , providing accuracy errors lower than 1.9% in all cases. Average recoveries of ${97}{\pm}{4%}$ for total sugar and between ${95}{\pm}{5%}$ and ${99}{\pm}{2%}$ for sing1e sugars demonstrate the applicability of the methodology developed to the direct analysis of grape Juice.

• 농업과학연구
• /
• 제4권1호
• /
• pp.105-111
• /
• 1977

전보(前報)에 이어 Trichosporon cutaneum의 lipase 생산(生産)에 미치는 당류(糖類)의 영향을 더욱 검토(檢討)하기 위(爲)하여 몇가지 당류(糖類)를 첨가(添加)한 대두분추출액(大豆粉抽出液) 기본배지(基本培地)를 151bs에서 20분간(分間) 살균(殺菌)하였을때 일어나는 pH 및 착색도변화(着色度變化), 착색물질(着色物質)이 균체(菌體)의 생육(生育) 및 lipase 생산(生産)에 미치는 영향, 그리고 $30^{\circ}C$에서 진탕 배양(培養)하면서 배양중(培養中)의 pH 변화(變化)와 균체(菌體)의 생육(生育) 및 lipase 생산(生産)과의 관계(關係)를 검토(檢討)하여 아래와 같은 결과(結果)를 얻었다. 1. 대두분추출액(大豆粉抽出液) 기본배지(基本培地)에 각중당류(各種糖類)를 첨가(添加)하여 살균(殺菌)하였을 때 일어나는 갈변(褐變)은 xylose 첨가구(添加區)가 가장 심(甚)하고 다음이 galactose와 mannose, glucose 첨가구(添加區)의 순(順)이 었고 maltose와 sucrose 첨가구(添加區)는 당무첨가구(糖無添加區)와 별차이(別差異)가 없었다. 2. 살균후(殺菌後)에 갈변(褐變)이 심(甚)한 것일수록 pH가 낮았다. 3. 살균중(殺菌中)에 형성(形成)된 착색물질(着色物質)은 당(糖)의 종류(種類)에 비(比)하여 균체(菌體)의 생육(生育)및 lipase 생산(生産)에 미치는 영향이 작았다. 4. lipase 생산량(生産量)이 많을수록 균체(菌體)의 생산량(生産量)이이 작았다. 5. 살균중(殺菌中)의 갈변(褐變)이 가장 심(甚)한 xylose 첨가구(添加區)에서는 균체(菌體)의 증식(增殖) 및 lipase 생산저해작용(生産沮害作用)이 약천(若千) 약화(弱化)되었다. 6. 균체(菌體)의 증식(增殖)이 왕성(旺盛)할수록 배지(培地)의 pH가 낮아졌다.

• Applied Biological Chemistry
• /
• 제39권3호
• /
• pp.200-205
• /
• 1996

본 실험에서는 수박 (Citrullus vulgaris L.)과 멜론 (Cucumis melo val. reticulatus Naud.)에 있어서 서로 다른 부위에 함유되어 있는 주요 유리당 (glucose, fructose, sucrose, maltose)을 분리, 정량하기 위해서 HPLC (High Performance Liquid Chromatography)를 이용하였다. 수박과 멜론에 있어서 주로 존재하는 유리당들은 fructose, glucose, sucrose 등이며, 이 유리당들의 함량은 부위별로 다양한 변이를 보였다. 부위별 유리당의 총함량은 stem end 부위에서의 함량보다 stylar end와 side 부위에서의 함량이 더 높았다. 이러한 결과는 수박과 멜론에서 같은 양상이었다. 수박의 경우 전체 유리당 함량은 과피 부위에서 중심 부위로 갈수록 약간씩 증가하는 경향을 보였고, 멜론의 경우 종자를 포함하는 중심 부위를 제외한 가식 부위에서는 과피 부위에서 중심 부위로 진행될수록 증가하였다. 환원당과 비환원당의 비율[(fructose+glucose)/sucrose]은 수박의 경우 과피 부위에서 중간 부위로 갈수록 약간식 감소하였으나 중심 부위에서는 오히려 높았다. 멜론의 경우 가식 부위중 과피 부위에서 중간 부위로 갈수록 감소하였으며 중심 부위와 중간 부위 간에는 유의적 차이가 없었다. 수박에서는 과피 부위에서 중심 부위로 갈수록 환원당과 비환원당 모두가 증가하였지만, 반면에 멜론에서는 환원당의 감소를 보였다.

• 한국식품조리과학회지
• /
• 제26권5호
• /
• pp.655-664
• /
• 2010

This work aimed to investigate the physiochemical properties of commercial sugars (white sugar, dark brown sugar, organic sugar, and muscovado) and sugar beet. Percentages of crude protein, crude fat and crude fiber in sugar beet were 4.06, 6.36 and 0.02%, respectively, and the degrees of sugar of white sugar and sugar beet were $93^{\circ}$ Brix and $78^{\circ}$ Brix, respectively. L(lightness) value scores of white sugar were higher while the turbidity of sugar beet was higher. White sugar, dark brown sugar, and organic sugar were composed of only sucrose, whereas muscovad and sugar beet were composed of fructose, glucose, and sucrose. The highest organic acid content was observed in sugar beet. The contents of amino acids in sugar beet were in the following order: proline ($161.23\;{\mu}g$/100 g) > aspartic acid ($161.23\;{\mu}g$/100 g) > leucine ($36.93\;{\mu}g$/100 g) > alanine ($17.40\;{\mu}g$/100 g). There were 16 free amino acids in sugar beet. The highest mineral contest was observed in sugar beet in the order of K > Ca > Na > Mg. This result indicates that sugar beet can be prepared by considering the characteristics of natural sugar materials.

• Applied Biological Chemistry
• /
• 제24권4호
• /
• pp.245-251
• /
• 1981

가열(加熱)에 의한 고구마 전분(澱粉)의 가수분해(加水分解)에 관한 실험을 하였다. $55{\sim}57$, $70{\sim}75$및 $90{\sim}95^{\circ}C$에서 가열(加熱)한 고구마와 생 고구마로 부터 ethanol로 당(糖)을 추출(抽出)하였다. 추출액(抽出液)중의 개별당(個別糖)들을 thin layer chromate-graphy에 의해 동정하고 개별당(個別糖)의 함량(含量)을 high performance liquid chromatography로 측정하였다. 생 고구마와 $55{\sim}57^{\circ}C$에서 가열(加熱)한 고구마 시료중에는 glucose, fructose, sucrose 만이 검출되었으며, 고구마 전분(澱粉)의 호화온도(糊化溫度) 이상인 $70{\sim}75^{\circ}C$와 $90{\sim}95^{\circ}C$로 가열(加熱)한 시료에서는 glucose, fructose, sucrose 및 maltose가 검출되었다. 고구마를 가열(加熱)할 때 전분(澱粉)의 가수분해(加水分解)는 호화온도(糊化溫度) 이상의 온도에서만 일어났다. 그리고 가열(加熱)된 고구마중에서 glucose의 함량(含量)에는 변화(變化)가 없었고 maltose만이 생성(生成)되었는데 가열도중 전분(澱粉)의 가수분해(加水分解)는 주로 ${\beta}-amylase$의 작용(作用)에 기인되는 것으로 믿어진다.

• 한국식품과학회지
• /
• 제31권1호
• /
• pp.115-121
• /
• 1999

준저리콩, 익산콩을 사용하여 콩나물 재배 과정 중 유리당 함량변화와 lipoxygenase activity 변화를 측정하였고, 키토산 처리가 이들에 미치는 영향을 조사하였다. 재배 3일째 자엽에서 sucrose는 71% 감소하였고 배축은 59%가 감소하여 배축보다는 자엽에서 더 빠른 감소 경향을 볼 수 있었다. Raffinose와 stachyose는 재배 초기 빠른 속도로 감소하다 이 후 감소가 완만해졌으며 배축보다는 자엽에서의 분해속도가 빠르게 나타났다. 키토산을 처리하여 콩나물을 재배하였을 때 4일 후 분해되지 않은 유리당이 sucrose와 raffinose의 경우 키토산 처리구가 대조구보다 각각 9.8, 16% 정도 많이 남아 있었으나, stachyose의 경우 대조구에 18%정도 많이 잔존하였다. Lipoxygenase activity는 L-2/3보다 L-1의 activity가 높게 나타났으며, 24시간 침지후 자엽의 L-1 activity가 1207 unit/mg에서 2072 unit/mg으로 높아졌으나 발아가 진행되면서 activity는 감소하였다. L-2/3의 activity는 재배 초기에 자엽에서 492 unit/mg, 배축에서 67 unit/mg이였으나, 재배 5일 후에는 자엽과 배축의 activity가 42, 82% 각각 감소하였다. 키토산 처리가 lipoxygenase activity에 미치는 영향을 보면 off-flavor 형성과 밀접한 관련이 있는 L-2/3 activity가 재배 5일 후 대조구 83 unit/mg, 키토산 처리구 56 unit/mg 으로 되어 키토산 처리구의 활성이 낮았다.