• Title/Summary/Keyword: delayed bitterness

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Analysis of Expression Pattern of the Limonoid UDP-glucosyltransferase Gene as an Indicator for Delayed Bitterness from the Citrus Species Endemic in Jeju (재래귤의 성숙시기별 리모노이드 쓴맛 표시자로서 limonoid UDP-glucosyltransferase 발현 분석)

  • Kim, Young-Mee;Lee, Do-Seung;Jeon, Deok-Hyoen;Song, Yeon-Woo;Lee, Dong-Sun;Ryu, Key-Zung;Cho, Moon-Jae;Lee, Dong-Hoon;KimCho, So-Mi
    • Food Science and Preservation
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    • v.18 no.2
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    • pp.184-190
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    • 2011
  • Limonoid UDP-glucosyltransferase (LUGT) is an enzyme that converts limonoids into their corresponding glucosides and ultimately ameliorates limonoid bitterness in Citrus species. In this paper, the LUGT gene was cloned via PCR from 10 Jeju Citrus species. All the deduced glucosyltransferase proteins harbored a highly conserved plant secondary product glucosyltransferase (PSPG) motif within the C terminal region. Phylogenetic analysis based on the amino acid sequence comparison of the LUGT proteins from 10 Citrus species generated three distinct types. The expression patterns of LUGT gene in three representative species from each type were quite different with that of C. unshiu Marc. cv. Miyagawawase(Gungcheon), which his without distinctive juice delayed bitterness. Ourresultssho wth at some Citrus speciessuchas Citrusleiocarpa HORT(Bingul), Citruserythrosa HORT (Dongjunggul), and Citrustachibana TANAKA(Honggul) end emicin Jeju maybe susceptible to intense juice delayed bitterness due to delay inexpression of LUGT.

Fermentative and Sensory Characteristics of Kimchi added Mustard Root (Brassica juncea) (갓무를 첨가한 김치의 발효 및 관능 특성)

  • Hwang, Jong-Hyun
    • The Korean Journal of Food And Nutrition
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    • v.28 no.5
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    • pp.926-932
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    • 2015
  • This study was conducted to examine the effect of mustard root on the shelf life of kimchi. Ethanol extract was prepared from the mustard root (Brassica juncea) and antimicrobial activities were examined against Lactobacillus plantarum and Leuconostoc mesenteroides which are the representative lactic bacteria in kimchi. Growth of lactic bacteria were inhibited by ethanol extract from mustard root and the growth time of Leuconostoc mesenteroides was delayed more than 24 hours compared with that of Lactobacillus plantarum. Also, the fermentative and sensory characteristics of kimchi with mustard root were evaluated during fermentation at $10^{\circ}C$. The pH and acidity was lower than that of the control kimchi and the fermentation period was retarded in proportion to the increase in mustard content. The total numbers of microorganism and lactic bacteria in the control kimchi were higher than those in kimchi with mustard root during fermentation. Leuconostoc sp. in the initial stage of growth was more inhibited than Lactobacillus sp. While the pH of kimchi were in the initial stage, the sensory evaluation score for savory flavors of the kimchi with mustard root was lower than that of control due to bitterness and pungency. But when the pH of kimchi reached the optimum stage, the scores for texture and savory flavor of kimchi with mustard root were higher than that of the control. Then overall quality score for kimchi with mustard root increased as bitterness decreased.

The Experience of the Family Whose Child Has Died of Cancer (암으로 자녀를 잃은 가족의 경험에 대한 질적연구)

  • 이정섭;김수지
    • Journal of Korean Academy of Nursing
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    • v.24 no.3
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    • pp.413-431
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    • 1994
  • The purpose of this study was to build a substantive theory about the experience of the family whose child has died of cancer The qualitative re-search method used was grounded theory. The interviewees were 17 mothers who had cared for a child who had died of cancer Traditionally in Korea, mothers are the care givers in the family and are considered sensitive to the family's thoughts, feelings. The data were collected through in-depth interviews by the investigator over a period of nine months. The data were analyzed simultaniously by a constant comparative method in which new data are continuously coded into categories and properties according to Strauss and Corbin's methodology. The 16 concepts which were found as a result of analyzing the grounded data were, -left over time, the empty place, meaninglessness, inner sadness, situational sadness, heartache, physical pain, guilt, resentment, regret, support / stigmatization, finding meaning in the death, changing attitudes about life and living, changing attitudes about health, changing religious practice and changing family relations. Five categories emerged from the analysis. They were emptiness, consisting of left over time, the empty place and meaninglessness ; sadness, consisting of inner sadness and situational sadness ; pain, consisting of heartache and physical pain ; bitterness, consisting of guilt, resentment, regret, sup-port / stigmatization and finding meaning in the death : and transition, consisiting of changing attitudes about life and living, changing attitudes about health, changing religious practice and changing family relations. These categories were synthesized into the core concept, -the process of filling the empty space. The core phenomenon was emptiness. Emptiness varied with the passing of time, was perceived differently according to support / stigmatization and finding meaning in the death, was followed by sad-ness, pain, and bitterness, and finally resulted in changes in attitudes about life and living and about health, and in changes in religious practice and family relations. The process of filling the empty space proceeded by ① accepting realty, ② searching for the reason for the child's death, ③ controlling the bitter feelings, ④ reconstructing the relationships ameng death, illness and health and ⑤ filling the emptiness by resolving causes of child's death, adopting, having another child or with work. Six hypotheses were derived from the analysis. ① The longer the bereavement, the mere the empty space becomes filled. ② The longer the hospitalization, the more sup-port the family needs. ③ The more the sadness, pain and bitterness are expressed, the mere positive changes emerge. ④ Family support faciliates the process of filling the empty space. ⑤ Higher family cohesiveness faciliates the process of filling the empty space. ⑥ The greater the variety of reasons attributed to the child's death, the greater the variety of patterns of change. Four propositions related to emptiness and bitter-ness were developed. ① When the sense of emptiness is great and bitterness is manifested by severe feelings of guilt and resentment, the longer the process of fill-ing the empty space. ② When the sense of emptiness is great and the family is highly motivated to get rid of the bitterness, the shorter the process of filling the empty space. ③ When the sense of emptiness is less and bitter-ness is manifested by severe feelings of guilt and resentment, the process of filling the empty space is delayed. ④ When the sense of emptiness is less and the family is highly motivated to get rid of the bitterness, the process of filling the empty space goes on to completion. Through this substantive theory, nurses under-stand the importance of emptiness and bitterness in helping the family that has lost a child through cancer fill the empty space. Further research to build substantive theories to explain other losses may con-tribute to a formal theory of how family health is restored after human tragedies are experienced.

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Preparation and Quality Characteristics of Sugar Cookies using Citron Powder (유자 과피가루 첨가량을 달리하여 제조한 쿠키의 품질특성 연구)

  • Kong, Hee-Jung;Kim, Hae-Young
    • Korean journal of food and cookery science
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    • v.22 no.5 s.95
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    • pp.712-719
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    • 2006
  • Sugar cookies using various levels of citron powder were prepared and the physicochemical and sensory characteristics were investigated in this study. The pH of the dough was relatively lower in the groups with increased citron powder. The yellowness of dough color was significantly increased from value of 23.47 to 36.99 as the substitution levels of citron powder content was increased (p<0.05). The degree of gelatinization of the dough measured using DSC was reduced with increasing delayed with the increased amount of the powder content. Cookies with powders content of 4-6 g showed significantly lower water contents than compared to those with 0-2 g(p<0.05). The spread factor tended to decrease as the substitution levels of the sample groups were increased. The results of sensory characteristics showed significantly higher bitterness and lower sweetness with the 6 g substituted sample group at (p<0.05). Desired citron cookie was prepared with the group of a substitution levels of 4 g citron powder from the confounded viewpoint of the physicochemical and sensory properties that were investigated.

Studies on Processing Aptitude of Various Additives on the Preparation of Jeung-pyun (첨가재료별 증편의 가공 적성 검토)

  • 최영희;전화숙;강미영
    • Journal of the East Asian Society of Dietary Life
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    • v.6 no.1
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    • pp.85-92
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    • 1996
  • The sensory and instrumental characteristics of Jeung-pyun made from various additives were investigated to improve the qualify of Jeung pyun and to know the effects of additives on Jeung-pyun preparation. In sensory evaluation of Jeung-pyun made from various additives, hardness was significantly lower by addition of soy bean flour, whole milk powder, and egg yolk. The cell uniformity of Jeung-pyun was significantly lower by addition of egg yolk and mugwort. And the dgree of bitterness Jeung-pyun containing soy bean flour and mugwort flour were significantly higher than that of control. Retrogradation of Jeung-pyun assessed from DSC thermogram and hardness measured by texturometer was delayed by addition of soy bean flour, and whole milk powder.

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Quality Evaluation and Optimization of Storage Temperature with Eight Cultivars of Kimchi Cabbage Produced in Summer at Highland Areas (고랭지 여름배추 품종간 품질 비교 및 저장온도 최적화)

  • Eum, Hyang Lan;Kim, Byung-Sup;Yang, Yong Joon;Hong, Sae Jin
    • Horticultural Science & Technology
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    • v.31 no.2
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    • pp.211-218
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    • 2013
  • This study was conducted to investigate the quality characteristics of eight Kimchi cabbage cultivars and the effect of cold storage on the quality of two kinds of cabbage cultivars, such as 'CR-Nongshim', and 'Ryouckgwang'. Early planted and harvested cultivars at July showed that fresh weight was lower than late harvested cultivars at September, because early harvesting time of July was heavy rainy season at highlands of Gangwon province. The firmness was more than 10 N for all cultivars and 'Cheongock', 'Sanjanggoon', and 'Ryouckgwang' cultivars had high value of firmness among them. No differences among the cultivars were found in appearance, freshness, and texture evaluations at harvest. Sweetness and bitterness had statistical differences and showed high value in 'Ryouckgwang' and in 'CR-Nongshim' and 'Sooho'. Two Kimchi cabbage cultivars such as 'CR-Nongshim' and 'Ryouckgwang' were stored at $0^{\circ}C$, $2^{\circ}C$, $5^{\circ}C$, and room temperature ($25^{\circ}C$) with more than 90% RH. Significant difference was found in weight loss during room and low temperature storage. In general, weight loss of the Kimchi cabbages at room temperature was significantly increased by 15% within 3 days, whereas it was delayed at low temperature until 3 weeks on all Kimchi cabbage cultivars. Firmness of 'CR-Nongshim' was higher than 'Ryouckgwang' but there was no difference within low storage temperatures. Appearance among the sensory factors was a critical indicator to estimate storage periods. On the point of appearance, storage period at $0^{\circ}C$ was 1 week and $2^{\circ}C$ and $5^{\circ}C$ was 3 weeks and 1 week in 'CR-Nongshim' cultivar, respectively. The storage period of 'Ryouckgwang' cultivar was 2 weeks, 4 weeks, and 2 weeks, respectively. Conclusively, storage at $2^{\circ}C$ with more than 90% RH was recommended as optimum temperature to maintain quality in both cultivars.