• Journal of Bio-Environment Control
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• v.12 no.4
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• pp.207-216
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• 2003

Most severe problem in production of potted kalanchoe during summer season is retardation of growth caused by high temperature. The aim of this experiment was aimed to investigate the effects of natural products such as algin-oligosacchride and glucosamine oligosaccharide, plant growth promoting rhizovacteria such as Pseudomonas sp. B and Pseudomonas sp. D2, and AG-solution on the growth of potted kalanchoe under the different root zone temperature in the greenhouse. Growth characteristics in terms of plant height, leaf length, leaf width, leaf area, leaf weight, fresh weight of shoot and root and root length were recorded under three root zone temperatures (25$^{\circ}C$, 30$^{\circ}C$, 35$^{\circ}C$). In 25$^{\circ}C$, the mixed treatment of Pseudomonas sp. B and glucosamine oligosaccharide resulted in the best growth in terms of plant height, leaf area and root weight. In 3-$^{\circ}C$, glucosamine oligosaccharide treatment gave fair result in plant height and leaf weight, but the mixed treatemtn of Pseudomonas sp. D2 and algin-oligosaccharide showed better growth on leaf area and root weight. In 35$^{\circ}C$, the mixed treatment of Pseudomonas sp. B and glucosamine oligosaccharide could greatly improve the plant height, leaf area, leaf weight and root weight. These results demonstrated that the mixed treatment of natural products and microorganisms could overcome the detrimental effects caused by high temeprature in the production of kalanchoe.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.348-355
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• 1997

As a trial to expand the use of oligosaccharide, tomato jams were made with various kinds and addition rate levels of oligosaccharide and their quality characteristics were evaluated by instrumental analyses and sensory evaluation. As the addition rate of oligosaccharides increased, 1. the sweetness of tomato jams decreased compared to those of control containing sugar, 2. the lightness and yellowness were increased, however, the redness was decreased, 3. the hardness and adhesiveness of tomato jams containing liquid type oligosacchairdes were lower and those of powder type were higher than control. The springiness of the samples containing oligosaccharide was lower than that of control, however, there was no significant difference in cohesiveness. In sensory evaluation, tomato jams containing oligosaccharides were generally similar or better than control. Color, viscosity, flavor and overall acceptability of the samples containing powder type oligosaccharide were higher than those of liquid type. Tomato jams containing 15% powder type oligosaccharide and 35% sugar showed the highest overall acceptability.

• Proceedings of the PSK Conference
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• 2002.10a
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• pp.298.1-298.1
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• 2002

Tyrosinase (monophenol. 3.4-${\beta}$-dihydroxyphenylalanin oxygen oxidoreductase. EC 1.14.18.1 J. which plays a pivotal role in melanogenesis. It is single chain glycoprotein catalyzing the hydroxylation of tyrosine to ${\beta$\mid$$-3.4-dihydroxyphenylalanin (DOPA) and the oxidation of DOPA to DOPA quinone. To investigate whitening effect of chitosan oligosaccharide. we obtained chitosan oligosaccharide ［(glucosamine)2-6］ by NaNO2 oxidation and measured the effect of chitosan oligosaccharide on tyrosinase activity. Chitosan oligosaccharide dose-dependently inhibited tyrosinase (2 unit) activity and inhibited by 18.8% at dose of 100${\mu}$g/ml. Vitamin C. arbutin and kojic acid that are well known to be inhibitor of melanin production dose-dependently inhibited tyrosinase (2unit) activity. These results suggest that chitosan oligosaccharide may be used as inhibitor of melanin production in melanocyte. which will be further studied.

• Journal of Nutrition and Health
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• v.38 no.8
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• pp.663-671
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• 2005

The purpose of this study was to investigate not only quality characteristics such as overrun, meltdown and sensory evaluation of oligosaccharide-supplemented soy ice cream but also physiological effects of ice cream with soy and/or oligosaccharide on blood sugar and lipid profile in streptozotocin-induced diabetic rats. Powder of parched soybean was added at $7.6\%$ replacing skimmed milk and cream, soybean oil at $7.6\%$ replacing milk oil in cream, and fructooli-gosaccharide at $9.5\%$ replacing sucrose on weight basis. Five kinds of ice cream were prepared: MMS (skimmed milk, milk oil, sucrose), MMO (skimmed milk, milk oil, oligosaccharide), SSS (soybean, soybean oil, sucrose), SSO (soybean, soybean oil, oligosaccharide), and BSO (black soybean, soybean oil, oligosaccharide). Overrun and meltdown of soy ice cream were significantly lower than those of milk ice cream. Scores of sensory evaluation especially in mouth feel and melting feel in mouth were lower in soy ice cream. Freeze-dried ice cream was supplemented to AIN93-based diets at $30\%$(w/w). Sprague-Dawley male rats with diabetes induced by injecting streptozotocin were fed experimental diets for 4 weeks. Plasma glucose level was significantly lowered in SSO group compared with MMS group. Plasma insulin levels of MMO and SSO groups were not significantly different from that of normal group, while those of MMS and SSO group were significantly lower than normal group. Plasma cholesterol was decreased in groups fed ice cream supplemented either soybean or fructooligosaccharide compared to MMS group. HDL-cholesterol level was elevated and triglyceride was decreased significantly in MMO group compared to MMS group. LDL-cholesterol levels of SSS and BSO groups and liver triglyceride level of SSO group were significantly lower compared to MMS group. In conclusion, oligosaccharide-supplemented soy ice cream lowered blood sugar, and ice cream supplemented with soybean and/or oligosaccharide improved lipid profile in diabetic rats.

• Journal of Chitin and Chitosan
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• v.23 no.4
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• pp.213-219
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• 2018

The purpose of this study was to investigate the quality characteristics and antioxidant activity of black rice muffins prepared with various concentrations of chito-oligosaccharide(0, 0.5, 1.0, 1.5, 2.0%). The the weight of the groups with chito-oligosaccharide was higher than that of the control group, but the height, volume, and specific volume of the groups with chito-oligosaccharide were lower than those of the control group. The moisture contents increased with the addition of chito-oligosaccharide. The pH decreased significantly with the addition of chito-oligosaccharide. The L value of Hunter's color decreased, but the a and b value increased significantly with the addition of chito-oligosaccharide. The muffin without the chito-oligosaccharide was the highest hardness. The textural properties revealed the cohesiveness, chewiness, and brittleness of groups with chito-oligosaccharide increased significantly with the addition of chito-oligosaccharide. Antioxidant activities of muffins increased as the amount of chito-oligosaccharide increased.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.530-537
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• 2000

Quality characteristics of strawberry jams made of 2 different strawberry cultivars, Bogyo-joseng and Suhong, with 25, 50, 75, 100% fructo-oligosaccharide in place of sucrose were evaluated. Moisture content of Suhong jam was higher than Bogyo-joseng jam. pH of Bogyo-joseng and Suhong jam was not different. The lightness, redness and yellow-ness of Bogyo-joseoung jam were higher than those of Suhong jam. Spreadmeter value of jams decreased with addition of fructo-oligosaccharide. The sweetness of Suhong jam was higher than Bogyo-joseng. Reducing sugar content of Suhong jam was higher than Bogyo-joseng jam. More of fructo-oligosaccharide added, reducing sugar content of jam increased. Residual anthocyanin in Bogyo-joseng strawberry jam was decreased by addition of fructo-oligosaccharide. However, the residual anthocyanin content of Suhong strawberry jams with fructo-oligosaccharide was lower than that of sugar-only control jam with an exception of 50% fructo-oli-gosaccharide jam. The 50% fructo-oligosaccharide jam had a higher residual anthocyanin content than sugar-only jam. As the addition rate of fructo-oligosaccharide increased, springiness and cohesiveness of jam increased, while resilience decreased. In sensory evaluation, Bogyo-joseng strawberry jams obtained highest score with 50% fructo-oligosaccharide, while Suhong strawberry jam was favored most with 25% fructo-oligosaccharide.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.575-585
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• 2010

This study was performed to determine the optimal composition of a muffin administered dried burdock powder and oligosaccharide. The experiment was designed base on CCD (Central Composite Design), and evaluation was carried out by means of RSM (Response Surface Methodology), which included 10 experimental points with 3 replicates for the two independent variables burdock powder and oligosaccharide. The experimental muffin was made according to a traditional recipe, except that the flour was partially replaced with dried burdock powder (5%, 15%, 25%) and the sugar was partially replaced with oligosaccharide (25%, 50%, 75%). The compositional and functional properties of the prepared products were measured, and these values were applied to the mathematical models. Using the F-test, volume, height, pH, yellowness, chewiness, resilience, springiness, cohesiveness, taste, and overall quality were expressed as a linear model, whereas lightness, redness, adhesiveness, color, flavor, and overall quality were expressed as a quadratic model. The polynomial models developed by RSM for sensory evaluation, color, flavor, texture, taste, and overall quality were highly effective in describing the relationships between the factors (p<0.01). The estimated response surfaces confirmed that the amount of burdock powder had significant effects on color, taste, texture, flavor, and overall quality (p<0.01), whereas and the amount of oligosaccharide had significant effects on color and texture (p<0.01). Increased amount of burdock powder led to reductions of the sensory scores for color, taste, texture, flavor, and overall quality at all oligosaccharide levels. The optimal mixing percentage of burdock powder and oligosaccharide muffin were determined to be 5.00% and 46.25%, respectively.

• Food Science and Preservation
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• v.14 no.1
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• pp.100-104
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• 2007

This study was designed to investigate quality characteristics and conditions of acetic acid fermentation of kiwi vinegar following addition of oligosaccharide. During the acid fermentation alcohol concentration and total acidity were shown to be 6% and 1.0%, respectively, with the highest acetic acid yield. Acetic acid fermentation of kiwi following addition of oligosaccharide showed the highest acetic acid yield with 15% oligosaccharide. Free forms of sugars in kiwi vinegar were detected to be fructose, glucose and maltose. Organic acid of kiwi vinegar were malic, lactic, acetic, citric and succinic acid. Total content of organic acid was shown to be the highest with 15% oligosaccharide. Mineral content was shown to be lower when oligosaccharide amount was increased. In conclusion, oligosaccharide addition has an insignificant effect on acetic acid fermentation of kiwi, and was evaluated to be suitable at 15%.

• Journal of Photoscience
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• v.8 no.2
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• pp.83-86
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• 2001

Structural analyses of oligosaccharide-malononitrile derivatives were conducted by matrix-assisted laser desorption/ionization post-source decay (MALDI-PSD) analysis in positive ion mode. The malononitrile derivatives of oligosaccharides, which were developed for highly sensitive detection of multi-component oligosaccharides by negative ion electrospray ionization mass spectrometry (ESI MS), were detected by positive-ion MALDI with the detection limit of 2 pmol level from the crude derivatization sample. The used matrix affected drastically the analytical results of oligosaccharide-malononitrile derivative by matrix-assisted laser desoprtion/ionization mass spectrometry (MALDI MS). The malononitrile derivatization of oligosaccharide also affect the patterns of MALDI-PSD spectra and give much more structural information than the free oligosaccharide.

• Korean journal of food and cookery science
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• v.15 no.2
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• pp.163-170
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• 1999

To investigate the effect of adding sugars and lipids on characteristics of cooked rice, the solubility, swelling power, blue value, amylogram and sensory evaluation characteristics of cooked rices with 0.5, 1.0, 1.5, 2.0% level of sugars and lipids additives were measured. The solubility, swelling power and blue value of cooked rice with sugars were increased as the more sugars were added. Those parameters of the cooked rice with isomalto oligosaccharide were higher than sucrose. The solubility decreased as the more lipids were added. The swelling power decreased as the more lipids were added. As the result of amylograph analysis, addition of isomalto oligosaccharide accelerates the gelatinization and retards the retrogradation. In sensory evaluation, the cooked rice with 0.5% level of sucrose and isomalto oligosaccharide were showed better acceptability than the others. In conclusion, the additions of sugars and lipids affect characteristics of cooked rice. Especially, the cooked rice with 0.5% isomalto oligosaccharide was showed the best physiochemical and sensory properties.