• 펄프종이기술
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• 제29권4호
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• pp.18-27
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• 1997

This study was performed to obtained the optimal delignified condition of exploded wood on the acid hydrolysis with sulfuric acid. Wood chips of pine wood(Pinus desiflora), oak wood(Quercus serrata) and birch wood (Betula platyphylla var. japonica) were treated with a high pressure steam (20-30kgf/$\textrm{cm}^2$, 2-6 minutes). The exploded wood was delignified with sodium hydroxide and sodium chlorite, and then hydrolyzed with sulfuric acid. The result can be summerized as follows ; In the exploded wood treated with sodium hydroxide, the optimal concentration of sodium hydroxide was 1% as content of lignin in the exploded wood. Lignin content of exploded wood treated with sodium chlorite was lower then that sodium hydroxide. The maximum reducing sugar yield of exploded wood treated with 1% sodium hydroxide was lower than non-treated exploded wood. In the case of sodium chlorite treated, the maximum reducing sugar yield was hgher than non-treated exploded wood. Sugar composition of acid hydrolysis solution was composed of xylose and glucose residue, and the rate of glucose residue was increased in high pressure condition.

• 한국식품영양과학회지
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• 제22권3호
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• pp.317-322
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• 1993

배추의 염절임(5$0^{\circ}C$, 25% 소금용액)및 탈염(5$0^{\circ}C$, 증류수)과정중 침지시간에 따른 물질이동을 수분흡수 또는 유출, 소금유출 또는 흡수 및 환원당유출로써 조사하였다. 염절임 과정중 수분유출과 소금흡수는 초기 6시간 침지과정에서 빠르게 이루어진 후 증가현상이 둔화되었다. 24시간 염절임 과정 후 초기 100g 배추무게당 수분유출과 소금흡수는 각각 33.35g과 6.26g이었다. 염절임과정중 수분함량은 94.29%에서 83.11%로 줄어들었다. 환원당농도 역시 29.2mg/$m\ell$에서 6.5mg/$m\ell$로 낮아졌으며, 침지시간(hr) 의 평방근을 이용한 직선식은 Y=30.1841-5.0269√t이었다. 24시간 염절임 한후 탈염과정에서의 수분흡수와 소금유출은 초기 4시간 침지과정에서 빠르게 이루어진 후 직선적으로 계속적인 증가현상을 나타내었다. 12시간 탈염과정 후 초기 100g배추 무게당 수분흡수는 20.82g이 었으며, 소금유출은 9.14g이었다. 탈염과정에서의 소금유출이 염절임과정의 소금흡수보다 높은 이유는 염절임 및 탈염과정에서 배추의 고형분 유출에 기인된 것이었다. 12시간의 탈염공정으로 김치 제조시 배추의 적정 소금농도인 3%로 낮출수 있었다. 이때의 환원당농도는 1.6mg/$m\ell$로 낮아졌으며, 침지시간의 평방근을 이용한 직선식은 Y=6.7854-1.5992√t로써 염절임 공정의 기울기값 (-5.0269)과 비교할때 탈염공정에서의 환원당 겉보기 유출속도는 낮았다.

• Biotechnology and Bioprocess Engineering:BBE
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• 제7권5호
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• pp.268-274
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• 2002

Enzymatic hydrolysis of waste office paper was evaluated using three commercial cellulases, Acremonium cellulase, Meicelase, and Cellulosin T2. Varying the enzyme loading from 1 to 10% (w/w) conversion of waste office paper to reducing sugar was investigated. The conversion increased with the increase in the enzyme loading: in the case of enzyme loading of 10% (w/w), Acremonium cellulase yielded 79%conversion of waste office paper, which was 17% higher compared to Meicelase, 13% higher than that of Cellulosin T2. Empirical model for the conversion (%) of waste office paper to re-ducing sugar (x) was derived from experimental results as follow, x = $kE^{m}t^{(aE+b)}$ where k, m, a, and b de-note empirical constants. E indicates initial enzyme concentration.

• 한국식품영양학회지
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• 제14권3호
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• pp.222-227
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• 2001

The production results of the oriental functional beverage, which is aimed at reducing the alcohol concentration in blood, are as follows. Different kinds of herb medicine ingredients were combined to achieve the balance between Yin And Yang. They were grouped according to their respective characteristics and extracted by heat, Then they were combined and produced following the most effective mixture ratio. The drink produced by this way consisted mainly of water, Sugar, mineral, protein and fiber were partially contained. Among the minerals, the proportion of calcium, potassium, magnesium was high and iron was also contained. This drink turned out to be effective in reducing the alcohol concentration in blood within a very short time when it was taken once after drinking and taken aging 30 minutes later, which would double the dosage. This result shows that development of such a functional beverage using the herbal medicine, At the same time it will play an important part in reducing the alcohol concentrate in blood after drinking liquors.

• 공업화학
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• 제23권2호
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• pp.164-168
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• 2012

본 연구는 갈조류인 다시마의 당 성분 함량에 대한 분석과 효소 및 유기산 가수분해물을 이용한 생물학적 바이오 에탄올 생산에 대해 연구하였다. HPLC를 이용한 당 성분 분석 결과 alginate가 total sugar의 65.99%로 가장 많은 것으로 확인되었으며, laminaran과 mannitol이 각각 6.24, 27.77%로 나타났다. 1.5% acetic acid를 이용하여 $121^{\circ}C$, 60 min 동안 가수분해 결과 최대 1.874 g/L의 환원당이 생성되었으며, ascorbic acid의 경우 2.0%에서 최대 4.291 g/L의 환원당이 생성되는 것으로 나타났다. Alginate lyase와 laminarinase와 같은 효소를 이용한 가수분해에서 환원당 생성량은 최대 2.219 g/L였다. 다시마 가수분해물을 이용한 에탄올 발효 결과 유기산을 처리했을 때에는 에탄올 생산량이 오히려 감소하는 것으로 나타났으며, alginate lyase와 laminarinase를 혼합처리 했을 때 에탄올 생산량이 1.26 g/L로 가장 높았다.

• 한국연초학회지
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• 제2권2호
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• pp.38-43
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• 1980

Blue tetraEolium chloride를 발색시약으로 사용하여 잎담배중의 환원당을 흡수분광 광도번에 의해 정량하는 방법을 연구 하였다. Blue tetrolium과 환원당과의 환원반응에서 생성된 formazan dye의 극대흡수파장은 $530^{nm}$ 였으며 fructose농도가 0.02mg/ml-0.14mg/ml범위내에서는 Beer-Lambert법칙에 잘 일치함을 보여 주었다. 이 방법에 의한 환원당 정량의 정확성을 알아보기 위하여 표준 fructose를 잎담배중에 첨가한 후 이 표준 환원당의 농도를 계산하여 보니, 당시의 농도보다 적은 값을 얻었다. 그러나 상대오차 -2%이하로서 비교적 분석적 재현성이 좋게 나타났다. 흡수분광광도계를 사용하지 아니하고 Visual read out방법으로 왑원당을 정량하였을 경우,그 상대오차가 $\pm$10%범위로 나타났다.

• 한국식품조리과학회지
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• 제6권3호통권12호
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• pp.17-24
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• 1990

1. The major components of Omija were found as moisture (16.12%) crude fat (10.5%) crude protein (8.66%) crude ash (3.47%) reducing sugar (5.32%). 2. Omija jelly receipe were summarized as follow; (1) 5% of gelatin concentration was shown to be the most desirable. (2) 15% of sugar concentration was shown to be the most desirable. (3) 12, 15, 18 hrs. of extract time was not significantly different in Omija extract. (4) It was the most desirable for 30g of Omija to boil during 30 minutes in boiling Omija extract. 3. Result of Omija jelly by Instron that Hardness, Adhesiveness, Gumminess tend to increase as the addition level of gelatin concentration increased but Cohesiveness was changed irregularly. 4. Hardness Adhesiveness tend to increase as the addition level of increase as the addition level of sugar concentration increased but Cohesiveness Gumminess was not significant difference. 5. Hardness, Adhesiveness tend to increase as the addition level of extract time increased, but Cohesiveness, Gumminess was not significant difference. 6. Color value of Omija jelly (gelatin 5%, sugar 15%, 18hr. extract) was shown $x=7.94{\pm}0.047,\;y=4.24{\pm}0.047,\;z=6.34{\pm}0.067$ in Omija extract and Omija jelly (gelatin 5%, sugar 15%, Omija 50g, 30 minutes boiling) was shown $x=7.76{\pm}0.038,\;y=3.88{\pm}0.02,\;z=6.12{\pm}0.021$ in boiling Omija extract. 7. Appearance of Omija jelly had significant relationship with Cohesiveness by gelatin concentration and texture of Omija jelly had significant relationship with Adhesiveness by gelatin concentration. 8. Appearance of Omija jelly had significant relationship with Cohesiveness and texture of Omija jelly had significant relationship with Gumminess by boiling Omija extract.

• 한국식품조리과학회지
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• 제32권3호
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• pp.307-315
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• 2016

Purpose: The central composition design was used to optimize the mixture conditions of black garlic extract. Methods: The response surface methodology (RSM) was carried out from concentration of black garlic extract ($X_1$) and the amount of the black garlic extract ($X_2$) as independent variables, and salts ($Y_1$), reducing sugars ($Y_2$), the content of total phenolic compounds ($Y_3$) and ABTS radical scavenging activity ($Y_4$) as dependent variables. We confirmed the conditions that salinity was minimized and reducing sugar, total phenolic compounds and ABTS radical scavenging activity had maximum values through the response surface analysis. Results: All results had saddle points in originally set up conditions hence, ridge analysis was carried out for narrowing the experimental area. The minimum salt concentration was 16.03% at black garlic extract concentration of $14.84^{\circ}brix$ and contents of 9.26%. Reducing sugar content had maximum of value 7.30 g/mL at $24.58^{\circ}brix$ and contents of 8.08%. Total phenolic compounds contents and ABTS radical scavenging activity had maximum values at black garlic extract concentration of 20.33 and $25.02^{\circ}brix$. The results indicate that addition of black garlic extract contributed to increased reducing sugar, phenolic compounds contents and antioxidant activity of the soy sauce, but the salt concentration was not significantly affected. Conclusion: Based on the results of RSM, the optimum ranges of addition conditions for lowering the salt concentration and, increasing the sensory and functional ability of soy sauce were as follows: black garlic extract concentration of $15-25^{\circ}brix$ and content of 7.8-9.3%.

• Journal of Ginseng Research
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• 제9권1호
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• pp.104-111
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• 1985

The quality of concentrated red ginseng extract, which was prepared from Korean red ginseng tails, was studied with respect to the changes in the ethanol concentration in the range of 0-90% and temperature of 70-10$0^{\circ}C$ during 1-5 times of extraction. Each extraction time was taken 8 hours at given temperature. The ratio of free sugars to total sugar changed significantly with the number of extraction and ethanol concentrations. An increase in reducing sugar and free sugars and a decrease in extracted soluble starch were fond as ethanol concentration increased. Extraction temperature was found little effect on extractability of sugars and their ratios. Analysis of free sugars in red ginseng extract identified 6 frdd sugars such as rhamnose, xylose, fructose, glucose, sucrose and maltose, including sucrose to be major.

• 한국식생활문화학회지
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• 제12권1호
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• pp.53-61
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• 1997

This study was carried out in order to investigate general characteristics, sugars and organic acids contents of Korean traditional soy sauce, and to find out possibility of high quality soy sauce production in a short period through high concentration soy sauce making. In this study, we prepared three different types of soy sauce, low concentration soy sauce (Chungjang), high concentration soy sauce and Kyupjang, high quality traditional Korean soy sauce. pH of soy sauce were $4.46{\sim}4.90$ and did not show difference among three samples. Titratable acidity, buffering power and total free acid content were the highest value in Kyupjang. Kyupjang showed the highest contents of salt and pure extract. As the ripening period increased, the salt content increased in Chungjang samples, but decreased in Kyupjang. Reducing sugar contents of Kyupjang, high concentration soy sauce and low concentration soy sauce were 1.13%, 0.76% and 0.53%, respectively. Free sugar in soy sauce were analyzed maltose, glucose, galactose and fructose. Total free sugar content was highest in high concentration soy sauce, however, contents of glucose and fructose were higher in Kyupjang than in Chungjang samples. Galactose was the main free sugar in Chungjang, but glucose was in Kyupjang. Among identified volatile organic acid, acetic acid was present in the highest concentration, and volatile organic acid content was highest in the high concentration soy sauce at 150 days. 20 nonvolatile organic acids were detected in Korean traditional soy sauce. Succinic acid, lactic acid and 2,5-pyridine dicarboxylic acid were the main nonvolatile organic acid in soy sauce.