• Korean journal of food and cookery science
• /
• v.6 no.2
• /
• pp.1-6
• /
• 1990

The purpose of this study was to investigate the effects of preheating and salt concentration on the fermentation rate and firmness of cucumber kimchi, and the relationship between firmness and the contents of pectin fractions, hemicellulose and cellulose during fermentation. For this purpose, pH, acidity, firmness and the contents of pectic fractions, hemicellulose and cellulose were studied. 1. The changes of pH and titratable acidity indicated that preheating and high salt concentration delayed the fermentation rate in cucumber kimchi. 2. After 9 days, preheated cucumber kimchi was firmer than nonpreheated cucumber kimchi. 3. During fermentation, the cucumber kimchi fermented at 5% NaCl was firmer than that femented at 2% NaCl. 4. After 9 days, preheated cucumber kimchi was higher in insoluble pectin (HCISP)content and lower in soluble pectin (HWSP & HXSP) content than nonpreheated cucumberkimchi and hese results in accord with those of firmness measurements. 5. During fermentation, the cucumber kimchi fermented at 5% NaCl was higher in insoluble pectin content and lower in soluble pectin content than nonpreheated cucumber kimchi, and these results were in accord with those of firmness measurement. 6. During fermentation, cellulose content decreased.

• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.17 no.2
• /
• pp.27-38
• /
• 2006

The contents and physicochemical properties of fiber in 15 kinds of vegetables being consumed commoly in Korea were investigated, and the effects of various cooking and Kimchi fermentation) on fiber were studied. Contents of total pechin in raw vegetables were 0.89-2.75g/100g, and most were 1-2g/100g, on dry weight basis. Considering each fraction of pectic substances, the content of HWSP of vegetables ranged in 0.33-0.98g/100g, HXSP, 0.29-0.81g/100g and HCLSP, 0.30-1.40g/100g. HCLSP of three pectic fractions showed the greatest variation according to the kinds of vegetables. Every vegetables showed similar contents of three pectic fraction. Cooking decreased total pectin content in all vegetables regardless of cooking methods and the greatest reduction was observed in boiling. Among three pectic fractions, hot water soluble pectin(HWSP) increased, and sodium hexamtaphosphate soluble pectin(HXSP) and HCL soluble pectin(HCLSP) decreased.

• Advances in Traditional Medicine
• /
• v.4 no.1
• /
• pp.28-36
• /
• 2004

The purpose of this study was to investigate the pharmacological effects of low-esterified pectin on carbon tetrachloride $(CCL_4)-induced$ hepatotoxicity in rats. The study included two experiments. In the first experiment the animals were given daily $CCL_4$ through gavage for 7 days and then 10, 50, or 250 mg/kg b.w. of pectin for 21 days. At the end of experiment rats were killed within 24 hours. The increased bilirubin level, enhanced alanine aminotransferase and aspartate aminotransferase activity in plasma induced by $CCL_4$ were partly normalized by pectin administration in a dose-dependent manner. The pectin treatment also resulted in significant recovery of $CCL_4-induced$ decrease of the liver glycogen content. In addition, pectin significantly improved $CCL_4-induced$ alterations of pro-oxidant and antioxidant biochemical parameters in liver and plasma compared to those of rats administered $CCL_4$. In the second experiment the animals were given daily 10, 50 or 250 mg/ kg b.w. of pectin for 21 days before a 7-day administration of $CCL_4$. Rats were killed 24 hours after the end of experiment. Pretreatment with pectin before $CCL_4$ administration resulted in significantly inhibited increase of the blood enzymatic activities of alanine and aspartate aminotransferases and bilirubin level in a dose-dependent manner. Also, preliminary administration of pectin prevented elevation of malondialdehyde and conjugated diene levels in liver and plasma as well as a reduction of glutathione content in liver of rats given $CCL_4$. These results suggest that low-esterified pectin exert healing and preventive effects on $CCL_4-induced$ hepatotoxicity in rats.

• The Korean Journal of Food And Nutrition
• /
• v.9 no.4
• /
• pp.478-483
• /
• 1996

We investigated the changes of composition in immature green persimmon during cold(7$^{\circ}C$) and freezing (-2$0^{\circ}C$) storage for 30 days. Moisture, protein, fat and carbohydrate were not significantly different by storage temperature and storage days. Crude fiber had little change during freezing storage, but in case of cold storage, as storage time goes by, it slightly deceased. Content of polyphenol was increased during cold and freezing storage, especially during cold storage it was remarkably increased. Content of total pectin was decreased, while content of soluble pectin was increased during cold storage. Content of total pectin and soluble pectin was slightly decreased or increased during freeze storage. Content of tannin had little change during freezing storage but it significantly decreased during cold storage.

• Journal of the East Asian Society of Dietary Life
• /
• v.14 no.6
• /
• pp.582-590
• /
• 2004

The purpose of this study was to investigate the effect of maesil(Prunus mume) on Dongchimi fermentation. Dongchimi with 0, 2, 4 and 6%(w/v) maesil was fermented at 10℃ for 45 days. The pH of Dongchimi decreased slowly in all samples during fermentation. Total acidity of Dongchimi increased gradually during fermentation and total acidity of Dongchimi with maesil was higher than that of control. Redox potentials decreased until 30 days of fermentation but increased thereafter. Reducing sugar content increased in the initial stage of the fermentation periods, and then it decreased gradually, the reducing sugar content of Dongchimi with maesil was higher than that of control. The content of total vitamin C was much higher in Dongchimi with maesil. In color measurement, lightness value decreased gradually, redness and yellowness values increased gradually during fermentation but decreased thereafter. The content of hot water soluble pectin(HWSP) decreased as the fermentation proceeded but the content of hydrochloric acid soluble pectin(HCISP) and sodium hexametaphosphate soluble pectin(NaSP) increased.

• Journal of the Korean Dietetic Association
• /
• v.12 no.1
• /
• pp.32-43
• /
• 2006

The purpose of this study is to find out the optimal mixing ratios of three different amounts of pectin, sugar and citric acid for preparation of garlic jam through response surface methodology(RSM) based on the sweetness, pH, color, sensory and texture test. As the sucrose content increased, the sweetness, cohesiveness, color, flavor, gloss and overall palatability of garlic jam tended to be high and the lightness tended to be low. As the pectin content increased, the adhesiveness of garlic jam tended to increase. As the citric acid content increased, the overall palatability of garlic jam tended to be high and the pH tended to be low. The Pectin levels were included 1.8-2.1g, sucrose levels were included 325-342g and citric acid levels were 5.8-6.1g. The optimal mixing ratios of a pectin, sugar and citric acid for manufacturing the best quality of garlic jam were 2.0g, 334g and 6.0g, respectively.

• Korean Journal of Microbiology
• /
• v.5 no.2
• /
• pp.55-60
• /
• 1967

Studies on the changes of methanol content in the manufacturing process of apple wine and apple brandy. The results from the studies of transition and changes of methanol content in the fermentation of wine and brandy from Korean apple, Kugkwang and Iwai are as follows. 1) Pectin, the source of methanol, can be extracted as dregs more than 85% of its in the process of pressing to get juice. 2) In the process of fermenting wine, the occurence of methanol depends on the condition of the apple itself (i.e. species, freshness, change in quality, or corruption). It seems that the insoluble pectin in the fresh apples changes into the soluble pectin as time goes by. 3) The heating treatment of fresh apples produced more methanol compared with nonheating treatment. 4) The content of methanol in apple brandy can influence free methanol content in mash pulp.

• Journal of Nutrition and Health
• /
• v.22 no.6
• /
• pp.485-496
• /
• 1989

This study was performed to investigate nutritional effect of various dietary fibers on lead absorption and metabolism of protein and lipid in growing rats. Forty eight male rats of Sprague-Dawley strain weighing 75.7$\pm$0.7g were blocked into six groups according to body weight and fed six kinds of diet different with fiber source(non-fiber, cellulose, pectin) and lead level(0%, 1% ) for 4 weeks. Results are summerized as follows: 1) Food intake, weight gain, FER and PER were remarkably decreased in lead(Pb) added groups, and FER and PER in Pb-added pectin group were significantly lower than those in Pb-added non-fiber group. 2) Weight of liver, kidney and epididymal fat pad, bone weight and length, hematocrit, and hemoglobin content were decreased in Pb-added groups. 3) Total protein content in serum was tended to be decreased in Pb-added groups, but total lipid and cholesterol contents in serum were not different with dietary Pb level and fiber source. 4) Nitrogen, lipid and cholesterol content in liver were tended to be deceased in Pb-added groups, and especially those of the Pb-added pectin group were the lowest among groups. 5) Daily urinary and fecal excretions of nitrogen, lipid and cholesterol were decreased in Pb-added groups. Especially fecal excretions of nitrogen, lipid and cholesterol in Pb-free groups were significantly increased by dietary cellulose and pectin. 6) Pb content in blood was significantly increased in Pb-added pectin group. There was no significant decrease in Pb contents of liver, kidney and tibia, and increase in excretion of Pb by feeding dietary fibers. In conculsion, dietary fibers had no effect on the absorption of Pb, and dietary pectin seemed to increase Pb poisoning by decreasing bioavailibility of protein, lipid and other nutrients in the diet.

• Journal of Ginseng Research
• /
• v.8 no.2
• /
• pp.105-113
• /
• 1984

This study was conducted to investigate chemical and physical characteristics of pectin in Korean ginseng plant. The results obtained are as follows: 1, The molecular weight of the pectin in ginseng plant was in the range of 1.1-2.4x 104 and athydrouronic acid content in the pectin was 97.98%. 2. The intrinsic viscosity of pectin as well as apparent visosity of the pectin in the roots were increased with cultural period. 3. The IR spectra of ginseng pectin showed the OH stretch, C-H bending vibration and the vibration of ester group carboxyl. 4. Sugars present in galacturonic acid, glucose, arbinose, xylose, galactose and rhamnose.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.17 no.1
• /
• pp.63-68
• /
• 1988

The changes of methoxy content. compositional sugars. degree of esterification (DE) and pectic substances such as LMP (low methoxy pectin), HMP (high methoxy pectin) IAP (ionically associated pectin) and CBP (covalently bounded pectin) of Fuji apple were investigated during maturity. The contents of LMP+HMP and IAP+CBP in alcohol insoluble solid(AIS) were 70% and 20%. respectively. These pectic substances were increased slightly during maturity. The reductions of hexose and uronic acid were Iron 20-50% and from 2-4%, respectively, but the inclosed of pentose was from 1-9% in LMP, HMP, IAP and CBP during maturity of Fuji apple. The galactose was decreased significantly among hexose. Whereas the relative ratio of uronic acid in HMP and CBP was increased.