• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.1-8
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• 2004

Effects of temperature, discoloration, and conditioning on garlic compositions before and after storage were examined. Proximate composition, soluble solids, pH, organic acids, and total sugars of all samples were not significantly different. Sugar contents were sucrose > fructose > glucose, and included such fructooligosaccharide as 1-kestose, 1-nystose, and 1-F-fructosyl nystose. Allicin contents in control, green discolored, and conditioned garlics were 647,9, 613.8, and 648.0 mg%, respectively. Thirty-two flavor compounds were identified by GC/MSD, including 11 sulfide compounds, 5 acids, and 3 aldehydes. Contents of sulfur compounds, including disulfide(di-propenyl), 2-thiophene methanethiol, thiophene, 3,4 dihydro-3-vinyl-1,2-dithiin, and 2-vinyl-4H-1,3-dithin, and water-soluble pectins in low temperature-stored garlic were higher than those in control, and decreased by conditioning or inducing green discoloration. These results show sulfur compounds and water-soluble pectins accumulated in low temperature stored-garlic, and are then converted into green pigments by alliinase in disintegrated garlic tissues.

• The Korean Journal of Mycology
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• v.25 no.4 s.83
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• pp.330-339
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• 1997

Botrytis cinerea T91-1 has shown to produce at least four different polygalacturonases in a liquid medium containing citrus pectin as a carbon source. One of the enzymes, its molecular weight was estimated as 37 kDa by denatured polyacrylamide gel electrophoresis, was purified by a series of procedures including acetone precipitation, ion exchange, heparin affinity, and reverse phase column chromatographies. By viscometric analysis, the enzyme was revealed as an endo-polygalacturonase. The enzyme activity was inhibited by divalent cations such as $Ca^{2+}$, $Co^{2+}$, and $Cu^{2+}$. Km and Vmax for polygalacturonic acid hydrolysis were 0.33 mg/ml and 28.6 nM/min, respectively. The optimum temperature for enzymatic activity was $55^{\circ}C$ and the enzyme showed optimal pH values between 4.0 and 4.5. The enzyme was stable up to 12 hours in the range of pH 4 to 7 and at the temperature below $30^{\circ}C$. Amino acid sequence from N-terminal up to 6 amino acids determined by Edman degradation showed little homology with polygalacturonases from fungi and plants.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.590-598
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• 2012

Sprague-Dawley rats were fed with normal (Control), high cholesterol (HC), and high cholesterol containing 3.5% pectin-hydrolytic activity industrial enzyme (Viscozyme L)-treated tomato cakes (ETC) for 4 weeks. In the first week, the weight gain of the HC-fed group was significantly increased to 151.7% (p<0.05), compared to the 115.4% weight gain of the ETC-fed group. The feed efficiencies of the Control- and ETC-fed groups ($0.236{\pm}0.041$ and $0.447{\pm}0.030$, respectively) were significantly different to those of HC-fed group ($0.355{\pm}0.034$) (p<0.05). The kidney and epididymal fat pad of the rats fed with ETC were decreased to 0.303 g and 0.274 g, respectively. There were no significant differences in serum cholesterol, triglycerides, high density lipoprotein-cholesterol or low density lipoprotein-cholesterol levels between the HC- and ETC-fed groups. The ETC-fed group exhibited approximately a 1.1-fold higher total antioxidant activity determined by 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radicals than the HC-fed group at 2 weeks. Glutathione peroxidase activity of the ETC-fed group exhibited 2.5-and 1.3-fold increases at 2 and 4 weeks, respectively.

• Applied Biological Chemistry
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• v.35 no.1
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• pp.51-54
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• 1992

Analysis of chemical components in the cultivars of Korean figs(Ficus carical L.), Bongraesi and Seungjung Dauphone were performed. The results of analyses for Bongraesi and Seungjung Dauphine were found out to he moisture content of 88.70, 88.40%, protein 0.70, 0.72%, fat 0.31, 0.27%, fiber 1.12, 0.83%, ash 0.47, 0.44%, pectin 2.81, 2.71% and ascorbic acid 1.33, 1.67 mg%, respectively. The total and reducing sugar contents of two cultivars were 9.0%, 9.6% and 8.5%, 8.8% respectively. Glucose and fructose were major sugar components of figs. The organic acids in figs were mainly composed of citric and tartaric acid. The amino nitrogen contents of the two cultivars were 47.6 mg/100g in Bongraesi and 38.7 mg/100g in Seungjung Dauphine. It was found that major amino acids in figs were serine, aspartic acid, proline and alanine. The content of these fraction in total amino acid were shown 62.8% in Bongraesi and 64.0% in Seungjung Dauphine, respectively.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.4
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• pp.108-114
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• 2021

Green colored citrus is the immature fruit of the field citrus crop in Jeju, and its demand has been growing recently as it is known to contain a large amount of carotinoid, pectin, and vitamin C. It differs from the traditional varieties of blue tangerine, which are green in February and turn in yellow in March-April. This study analyzed the effects of the increased demand in green citrus on the field citrus industry. For our analysis, a partial equilibrium supply-demand model was established with a dynamic recursive structure using data from 1989-2017. Model calibration was also conducted to determine the best supply-demand model and then, the impacts of increasing demand for green immature citrus in Jeju for 2018-2030 was simulated. The simulation results show that there is no significant impact on the producing area prior to 2022, but there is a distinguishable increase of 18ha in 2023, 52ha in 2025, and 142ha in 2030. It was also predicted that revenue would increase by KRW 7.75 billion on average from 2021-2030.

• Journal of the Korean Applied Science and Technology
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• v.37 no.2
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• pp.183-191
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• 2020

This study monitored the rheological properties of jams manufactured using the black ginseng and black garlic. The conditions for mixing black jam were black ginseng (X₁, 30-54 g), black garlic (X₂, 75-135 g), pectin 4.5 g, apple paste 270 g, and fructo-oligosaccharide 360 g. The response surface analysis was performed with springiness, cohesiveness, chewiness, brittleness and gumminess. The R²s of the regression equation for springiness, cohesiveness, chewiness, brittleness and gumminess were recognized at a significant level of 5 to 10 %, with 0.8948, 0.9103, 0.9032, 0.9097, and 0.8561, respectively. The combination conditions of black ginseng and black garlic with the highest springiness of black jam were found to be 194.39% (springiness) with black ginseng 54.00 g and black garlic 105.83 g, while the conditions of black ginseng and black garlic mixing with the lowest springiness were found to be 164.11% with black ginseng 31.48 g and black garlic 119.43 g. The mixing conditions of black ginseng and black garlic with the highest cohesiveness of black jam and its consistency were 40.96% (cohesiveness) with black ginseng 48.85 g and black garlic 129.62 g, while black ginseng and black garlic combination conditions with the lowest cohesiveness were found to be 32.96% with black ginseng 50.06 g and black garlic 82.77 g. Black ginseng and black garlic mixing conditions, which have the highest chewiness of black jam, was 43.19 g (chewiness) from black ginseng 42.95 g and black garlic 106.83 g. Black ginseng and black garlic mixing conditions and their brittleness were found to be the highest in black ginseng 32.10 g and black garlic 88.04 g to 16,874 g. Black ginseng and black garlic mixing conditions and their brittleness were found to be 678 g from black ginseng 50.53 g and black garlic 83.91 g. Black ginseng and black garlic mixing conditions and their gumminess were 14.06 g with black ginseng content of 32.91 g and black garlic content of 124.60 g. By examining the relationship between black ginseng/black garlic ratio and the rheological property of black jam from above results, it is believed that black jam can be produced for anyone to enjoy using health function material.

• The Korean Journal of Food And Nutrition
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• v.15 no.2
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• pp.137-143
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• 2002

Lyophilizate of immatured wax gourd extract was 3.1 %, matured wax gourd extract was 1.0%, and its main ingredient was sugar, which accounts for 89.7% in total residue. In matured wax gourd, pectin contents was 4.11 mg/ml, and in immatured wax gourd 4.43 mg/m1. In matured wax gourd sarcocarp, sugar contents was 0.1% of sucrose, 0.32% of glucose, 0.35% of fructose, the first unidentified sugar was 0.06% and the second was 0.04%, and all total 0.87%. In sarcocarp of immatured wax gourd, sucrose was 0.33%, glucose was 1.04%, frutcose was 1.12%, and the first unidentified sugar 0.18%, and the second was 0.l2, which total 2.79%. In matured wax gourd core, pH was 4.64, sarcocarp 4.94, immatured wax gourd core 4,96, sarcocarp 5.40. According to the organic acid analysis, in sarcocarp of matured wax gourd, citric acid of 0.409 was contained, magic acid 0.084, succnic acid 0.048%, in matured wax gourd core, citric acid was 0.648, magic acid 0.127, succinc acid 0.058%, in immatured wax gourd, citric acid 0.023, magic acid 0.219, succinic acid 0.298%, in immutured wax gourd, citric acid was 0.039, malic acid 0.350, succinic 0.224%. Fumaric acid was trace in all cases. Total organic acid in matured wax gourd core was 0.833, immatured wax gourd core was 0.624 and immatured wax gourd sarcocarp was 0.546, matured wax gourd sarcocarp was 0,541%. In inhibition rate to propionibacterium acnes, control was 0(ø, cm), wax gourd that was not heated was 2.6, and wax gourd which was heated was 2.5, concentrated by 1/5 was 1.9, wax gourd by 1/10 was 2.5, freezing dry was 2.3. Wax gourd which not heated on producing melanin in B-16 melanoma cell, the melanins forming unit was 15$\mu$1/m1 in addition of 0.01%, while that as a control was 29$\mu$1/m1.