• Food Science and Biotechnology
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• 제14권1호
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• pp.28-31
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• 2005

To extract apple pectins, apple pomace (AP) was extruded under 14 different conditions of screw speed (250-350 rpm), feed rate of 30-40 kg/hr, and 20-30% moisture content using twin-screw extrusion. Response surface methodology (RSM), based on three variables by three-level factorial design, was employed to investigate effects of screw speed, feed rate, and moisture on dependent variables of extrudates, soluble dietary fiber (SDF), yield of anhydrogalacturonic acid ($Y_{AGA}$) representing pectin, and intrinsic viscosity ([${\eta}$]). Second order models were used to generate three-dimensional response surface for dependent variables, and their coefficients of determination ($R^2$) ranged from 0.96 to 0.99. Moisture content showed highest effect on solubilization of AP.

• 한국식품과학회지
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• 제9권4호
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• pp.251-254
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• 1977

$60^{\circ}C$의 열풍으로 1시간 동안 유속 160 fpm의 속도로 건조한 감귤과피에서 펙틴, 헤스페리딘, 나린진을 추출하여 페과피의 효율적 이용을 도모하고저 하였다. (1) 추출된 펙틴의 함량은 전 펙틴질(온주밀감 26.0%, 하밀감 : 28.5%)로 가장 높았고 용해 펙틴질의 제일 낮았다(온주 : 13.5%, 하 : 15.6%). 제3의 방법(pH 1.5에서 물로 추출 후 이소푸로필 알콜로 침전)에 의한 펙틴 함량은 전 펙틴질과 용해 펙틴질의 중간 정도였다(온주 : 18.1%, 하 : 20.8%). 무수 유론산의 함량은 제3의 방법에 의한 펙틴(온주 : 92.0%, 하 : 90.3%)에 가장 높았으며 용해 펙틴질에 80%(온주및 하밀감), 외국제 (Sunkist Groups, 미국)의 경우 71.6% 및 전 펙틴질의 경우가(온주 : 58.0%. 하 : 63.4%) 제일 낮았다. (2) 전 펙틴질의 메톡실 함량이 가장 낮았고(온주 : 4.81%. 하 : 4.88%) 다른 펙틴들과 커다란 차이는 없었다(5.27%-7.20%). (3) 젤리의 강도는 제3의 방법에 의한 펙틴의 경우 가장 높았으며 그 다음은 외제 펙틴, 용해 펙틴질, 전 펙틴질의 순서였다. (4) 온주밀감 과피의 헤스페리딘 함량은 5.07%(건조중량비)였고 하밀감 과피의 나린진 함량은 3.03%(건조중량비)였다.

• 한국식품과학회지
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• 제36권1호
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• pp.1-8
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• 2004

Control, 저온저장한 마늘, 녹변 마늘 및 conditioning한 마늘의 저장 전후 및 녹변 유발 후의 성분을 비교 분석한 결과 다음과 같았다. 일반성분과 가용성고형분, pH, 유기산 산도 및 총당 등에는 큰 차이가 없는 것으로 나타났으며, 마늘에 함유된 유기산 함량 중 pyruvic arid는 137.1-160.6mg%으로서 총 함량은 687.9-733.7mg% 수준이었다. 마늘의 유리당의 분포는 sucrose, fructose, glucose 순으로 높았으며, 1-kestose, 1-nystose 및 1-F-fructosyl nystose와 같은 fructooligosaccharide도 다소 함유되어 있었다. Control, 녹변마늘 및 conditioning한 마늘에 대하여 allicin는 각각 647.9, 613.8mg 및 648.0mg%이 존재하는 것으로 분석되었다. 마늘에 존재하는 향기성분을 GC/MSD로 조사한 결과 분리된 peak 중 control은 32개, 저온저장한 마늘은 31개, 녹변마늘 은 32개 및 conditioning한 마늘은 32개의 성분을 동정할 수 있었으며, 이들 동정된 향기성분을 계통별로 분류한 결과 sulfide계통의 성분이 11으로 가장 많았으며 acid가 5종, aldehyde가 3종 그리고 기타 13종이었다. Control, 저온 저장한 마늘, 녹변마늘 및 conditioning한 마늘간에 sulfide의 면적을 조사한 결과 disulfide(di-propenyl), 2-thiophene methanethiol, thiophene, 3,4 dihydro-3-vinyl-1,2-dithiin, 2-vinyl-4H-1,3-dithiin 등의 함유황 화합물과 수용성펙틴 등이 centre에 비해 저온저장한 마늘에서 높게 검출되었으며, 저온저장 후 conditioning과정을 거치면 논았던 함유황 화합물과 수용성펙틴 등이 control 수준으로 감소함을 알 수 있었다. 그리고 저온저장한 마늘을 마쇄하여 녹변을 유발시킨 마늘시료에서는 저온저장한 마늘보다는 함유황 화합물과 수용성펙틴 등의 물질이 적지만 control이나 conditioning한 마늘보다는 이들 함량이 매우 높음을 관찰한 수 있었다. 이상의 결과를 종합해 볼 때 마늘의 녹변현상은 마늘을 저온저장할 때 di-propenyl disulfide 등의 함유황 화합물과 수용성 pectin질이 축적되었다가 마늘이 마쇄로 alliinase가 이들 물질과 반응하여 녹변색소가 생성되는 것으로 사료되었다.

• 한국식품영양과학회지
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• 제22권1호
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• pp.53-57
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• 1993

국내 김치류 가운데 향토식품으로서 연구개발의 필요성이 있는 갓의 비휘발성 유기산, 무기질, 지방산조성 및 섬유소 등에 대한 성분분석 결과는 비휘발성 유기산은 잎줄기보다 잎에 많았으며, 특히 malic acid의 함량이 79.lmg%로서 가장 높았고, citric acid는 23.7mg%로서 잎의 함량이 잎줄기보다 4배 정도 더 많았다. 잎과 잎줄기의 무기질은 칼슘(143.7, 81.3mg%)과 마그네슘(22.7, 14.5 mg%)이 높게 나타났으며, 대체로 잎의 무기질함량은 잎줄기에 비하여 1~1.8배 정도 많았다. 특히 철 (6.9, 7.3mg%)은 다른 십자화과 채소에 비하여 상당히 많았다. 총지질을 구성하는 지방산 조성은 $\alpha$-linolenic acid, palmitic acid 그리고 linoleic acid가 대부분을 차지하며, 불포화지방산의 함량이 포화지방산에 비하여 3.7배 많으며, 잎과 잎줄기의 P/S비율이 각각 4.1과 2.9로서 잎이 1.4배 높았다. 식이성 섬유질 중 펙틴질에 있어서 잎과 잎줄기의 알코올불용성성분 (AIS)은 9.4및 6.7%로서 잎의 AIS함량이 1.4배 많았으며, 잎과 줄기에서 공통적으로 AIS는 열수수용성펙틴(HWSP), 인산염가용성펙틴(HXSP), 염산가용성펙틴(HSP)이 4.1 : 2.8 : 1의 비로 구성되며, HXSP와 HSP의 함량이 크게 차이를 보였다. 또한 총 식이성섬유질의 함량은 잎과 잎줄기에서 각각 1.2와 2.8%를 함유하며, ADF에 비하여 NDF함량이 많았으며, 리그닌이 가장 적었다. 셀루로스는 헤미셀루로스에 비하여 2.1배 많았으며, 대체로 잎줄기에는 잎에 비하여 각 식이성 섬유소의 함량이 약간씩 높았다.

• Journal of Ginseng Research
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• 제26권3호
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• pp.145-150
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• 2002

50 g내외의 4년근 수삼을 물로 세척한 후 한 뿌리씩 산소투과도가 낮은 기능성 연포장재 필름 주머니(ONY/LDPE/L-LDPE; 200$\times$300 mm, 90 $\mu\textrm{m}$)에 넣고 밀봉하여 $25^{\circ}C$에서 보관기간별로 수삼의 외관품질 변화를 조사하고 외관품질이 양호하게 유지된 정상 수삼, 곰팡이가 발생한 수삼 및 연화가 일어난 수삼의 관능특성과 이화학적 특성을 비교 조사하였다. 수삼의 외관품질은 주로 연화에 의하여 불량해졌으며 보관 20일째에는 불량률이 전체의 75%에 달하였다. 연화가 일어난 수삼은 정상 수삼에 비하여 경도가 약하였고 끈적거리는 정도가 강하였으며 자극적인 냄새와 신 냄새가 매우 강하였고 단 냄새, 신맛 및 단맛이 비교적 강했던 반면에 인삼 냄새, 신선한 냄새는 매우 약하였고 쓴맛은 비교적 약하였다. 한편 연화가 일어난 수삼은 경도와 pH가 정상 수삼보다 낮았고 수분과 일반성분의 함량은 정상 수삼과 비슷한 수준을 나타내었다. 또, 연화가 일어난 수삼의 diol계 사포닌성분 함량 및 불포화지방산과 포화지방산의 비(USFA/SFA)는 정상 수삼보다 낮았고 수용성 펙틴질 함량은 정상 수삼보다 높았다.

• Journal of Microbiology and Biotechnology
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• 제2권4호
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• pp.260-267
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• 1992

Pectate lyase from alkalitolerant Bacillus sp. YA-14 is an endo-type pectate lyase which acts randomly at the $\alpha$-1, 4-galacturonan linkage, and requires calcium or strontium ions for its activity. The enzyme is active on low methyl esterified pectin, but the activity toward a high methyl esterified substrate is reduced. The apparent Km's of the enzyme toward sodium polygalacturonic acid, polygalacturonic acid, and various pectins such as apple pectin, citrus pectin, and genu pectin are 0.826 mg/ml, 0.685 mg/ml, and 1.14 mg/ml, respectively. The enzyme activity is inhibited by SDS, urea, and sodium azide, but not by various reducing reagents, such as $\beta$-mercaptoethanol, Na-thiosulfate, Na-sulfate, cystein, and L-ascorbic acid. The enzyme is inactivated by N-bromosuccinimide, $I_2, H_2O_2$. PMSF, and iodoacetate. Judging from the results of their inhibition types, we speculate that tryptophan and serine residues are directly involved in enzyme activity, while tyrosine and methionine residues are indirectly involved in its activity.

• 대한가정학회지
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• 제19권4호
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• pp.33-39
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• 1981

This study was attempted to determine the pectin contents of various fruits(Cherry, strawberry, plum, peach, apricot, apple, crabapple) and to investigate the changes in the properties of pectin and pectin gel during crabapple ripening. Methoxyl content, molecular weight and intrinsic viscosity were measured in ripened and unripened crabapples. In order to determine the characteristics of pectin gel, percent sag was measured by exchange Ridgelimeter, hardness and textural characteristics of jellies were measured by a penetrometer and a texturometer. The experimental results are summarized as follows: 1. The pectin contents of various fruits were 1.16% for cherry, 3.17% fir strawberry, 4.29% for plum, 5.51% for apricot, and pectin contents of peaches and apples varies depends on varieties from 4.54% to 5.61% to 6.52, respectively. The pectin contents of unripened and ripened crabapple wee 9.21% and 9.84% respectively, indicating that pectin content increased with fruit maturity. 2. The methoxyl contents, which was 6.61%~6.95%, was very low and it increased significantly during fruit ripening. Further, a decrease in acetyl content, intrinsic viscosity, molecular weight occurred during the ripening of crabapples. 3. The percent sag of crabapple jellies increased with fruit maturity from 5.26% to 5.79%, and the corresponding jelly grade decreased in ripened crabapple. 4. The hardness of jellies determined by a penetrometer was 79.15 pp.U. for ripened crabapple jelly, 90.62 pp.U. for unripe ned crabapple jelly. 5. In the textural characteristics of gels measured by a texturometer, the gels made from unripened crabapple were shown to have the highest values in hardness, cohesiveness, adhesiveness and gumminess.

• 한국식품조리과학회지
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• 제15권5호
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• pp.459-468
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• 1999

The purpose of this study was to evaluate the effect of bamboo(Idae) leaves on the taste and preservation of Dongchimi. Dongchimi was prepared by the method described in the literatures and fermented at 10$^{\circ}C$ for 75 days. The amounts of bamboo leaves used to cover the Donchimi was 1, 3, 5 and 7% of radish weight. Total vitamin C content increased gradually in the initial stage of the fermentation periods, and then it decreased gradually. Regardless of the amount of bamboo leves, the reducing sugar content increased gradually from the initial stage of fermentation increased rapidly after 8 days of fermentation. As the amount of bamboo leaves increased, the reducing sugar content was retained longer, which reflected the retardation of Dongchimi fermentation. The free amino acid contents in all of the Dongchimi samples were in order of arginine > glutaric acid > aspartic acid > alanine at the initial period of fermentation, but the order changed to arginine > alanine > glutamic acid > valine as fermentation proceeded over 23 days. Among the five non-volatile organic acids identified, the levels of malic acid and citric acid were decreased during fermentation, while those of lactic acid, fumaric acid, and succinic acid were increased. There was a significant increase in lactic acid, succinic acid, malic acid, and citric acid contents during fermentation. The content of water soluble pectin(WSP) was higher than other pectins at the initial stages, but the content of WSP decreased as fermentation proceeded.

• Journal of Plant Biology
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• 제9권1_2호
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• pp.17-21
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• 1966

The mutual relationships of boron, Ca and sucrose were studied in relation to in vitro pollen growth and pollen bursting, by using conventient pollen from Crinum asiaticum for experiment. Crinum pollen are paticularly sensitive to Ca. Addition of very small amount of boron to cultural media was apparently synergistic to the action of sucrose and Ca in pollen germination and tube elongation. This action was extended to a higher level of boron concentraton. Combined application of boron, Ca and sucrose always gave the better results in pollen growth and protection against pollen bursting much more than when used singly. This indicated that there is a direct relationship between better growth of pollen and increased rigidity of pollen cell wall. A higher level of Ca concentration tended to increase bursting rate of pollen grains and decrease that of pollen tubes, while boron always depressed the rate of bursting. This was considered due to increased failure in pollen germination at high level of Ca that favors pollen tube elongation. The fact that Ca show an antagonistic effect on the suppressive action of high level of boron in pollen growth and shows different effect in response to pollen bursting from boron, suggested mode of Ca and boron action in the presence of sucrose is quiate different, although to increase in rigidity of pollen cell wall by them is in common nature. It was postulated therefore that Ca acts on pectins of pollen cell wall largely as "non-metabolic" and boron as "metabolic" promoter is pollen growth and protecting pollen bursting, since boron and Ca have common nature in strengthening the pollen cell wall but act differently.but act differently.

• 펄프종이기술
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• 제42권5호
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• pp.47-53
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• 2010

It is important to utilize the citrus sludge in terms of the reuse of waste materials in the manufacture of corrugated medium. Especially, the mandarin industry occupies the first place in Jeju province. In this paper, the application of citrus sludge mixed with KOCC recycled fibers into the manufacture of corrugated medium was studied. The citrus sludge was acidic in pH value. Also, the constituents of citrus sludge contain some short fibers, fines, and mucus which contain flavonoids, pectins and so on. In papermaking application, these components cause some troubles like foams, bad smell, fouling on the paper machine, and bad drainage and web breaks of wet web. The strength properties of handsheets prepared from KOCC and citrus sludge was decreased, compare to handsheets made of only KOCC. To compensate the problems on strength properties, some kinds of additives were tried to apply into papermaking wet-end system in laboratory scale. As a result, mixing conditions of alum, starch and anionic additives showed the best options in the recovery of strength properties and formations of corrugated medium.