• Biotechnology and Bioprocess Engineering:BBE
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• v.9 no.3
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• pp.229-235
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• 2004

The influence of sucrose on in vitro growth, chlorophyll content, and rubisco/rubisco activase were studied in tobacco leaves. The most pronounced effect on in vitro growth and the chlorophyll content was found at 4% sucrose. The rubisco content increased with increasing concentrations of sucrose, but a point was reached beyond which the increasing concentrations of sucrose caused an inhibition of this enzyme. The rubisco activity showed patterns of change similar to the rubisco content. These data suggest that sucrose may have an affect on the activation and induction of rubisco and that sucrose can be both a positive effector and negative effector depend on its concentration. The degree of intensity of 55 and 15 kD polypeptides, which were identified as the large and small subunit of rubisco, respectively, by SDS-PAGE analysis at 4% sucrose was significantly higher than that of other treatments, indicating that sucrose had an effect on both subunits. We subsequently examined whether the rubisco content and activity of being induced by sucrose is associated with rubisco activase. The rubisco activase content at 4% sucrose was higher than that of other treatments. A similar change pattern was also observed in the activity of rubisco activase. The intensity of two 52 and 51 kD polypeptide bands at 4% sucrose was higher than that of corresponding bands of other treatments. The stimulatory and inhibitory effects of rubisco by sucrose seemed to be caused by rubisco activase.

• Journal of Plant Biotechnology
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• v.4 no.2
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• pp.77-82
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• 2002

To elucidate the effect of sucrose on cell growth and anthocyanin production, 1, 3, 5, and 7% sucrose were applied to liquid MS basal medium supplemented with 0.5 mg/L BA + 0.1 and 1 mg/L 2,4-D. Higher sucrose concentration decreased the cell growth regardless of the hormonal composition. Cain in fresh weight was gradual, showing the peak at day 12 in culture, and then decreased. Anthocyanin content increased with sucrose concentration in the medium, and practically there was no difference in anthocyanin content between the two media differing in 2,4-D content. Sucrose concentration for appropriate anthocyanin production was 7%, while 5% was more suitable for increase in total anthocyanin content. At higher sucrose levels, anthocyanin content was high due to the cessation of the cell growth. Medium pH decreased at the early stage and gradually increased thereafter.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.803-810
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• 1998

The mechanical and thermal properties of solutions of acorn starch were investigated, to determine the effect of sucrose on the retrogradation. The contents of moisture and amylose of purified acorn starch was 9.35, 27% respectively. From the moecular weight distribution, Mw and Mn of acorn starch were 1,220,432 and 137,201 relatively and the polydispersity of acorn starch was 8.8952. The creep compliance of acorn starch with and without sucrose were decreased with increasing sucrose concentration in the short term. The temperatures of DSC curve of 15% acorn starch solution containg sucrose shifted slightly to higher temperatures with increasing sucrose content. The enthalpy change associated with the gelatinization was increased with increasing sucrose content. After 7 days storage, the creep compliance of acorn starch gel with sucrose were shown higher than acorn starch gel. Regelatinization enthalpy of acorn starch/sucrose/water system was decreased with increasing sucrose content and increased with storage time. In addition, the characteristic temperatures such as onset temperature, peak temperature and conclusion temperature was increased by sucrose addition. Retrogradation ratio decreased with increasing sucrose content, thus sucrose inhibit retrogradation in the long term. Sucrose acts as an antistaling reagents and retatards the retrogradation.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.4
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• pp.585-590
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• 2002

The effects of a high level of sucrose on the moisture content, water activity, protein denaturation and sensory properties in Chinese-style pork jerky were investigated. The pork jerky with different levels (0, 12, 15, 18 and 21%) of sucrose was prepared. Fifteen frozen boneless pork legs from different animals were used in this trial. Sucrose is a non-reducing disaccharides and would not undergo non-enzymatic browning. Some studies pointed out that sucrose might be hydrolyzed during freezing, dehydration and storage into glucose and fructose, and cause non-enzymatic browning in meat products. The results showed that moisture content and water activity of pork jerky decreased with increase of the level of sucrose. At the same time, shear value was increased due to the reduced moisture content and water activity by osmotic dehydration. However, a higher level of sucrose had a significantly negative effect on protein solubility and extractability of myosin heavy chain of pork jerky due to non-enzymatic browning. From the results of sensory panel tests, the pork jerky with 21% of sucrose seems to be more acceptable by the panelists in hardness, sweetness and overall acceptability.

• Journal of the Korean Home Economics Association
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• v.18 no.4
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• pp.103-107
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• 1980

This study was conducted to compare the effect of dietary sucrose and starch on the lipid metabolism of Rat fed by low protein diet for 3 and 6 weeks periods. Forty male weanling Spargue-Dawley rats weighing 52.7 grams each, after being adopted for 2 days with standard diet, were blocked into 8 groups and fed experimental diet as designed. Experimental diet were composed of two different levels of proteins, 6% designed as low protein diet and 15% designed as standard protein diet. In each group, the content of serum lipid, serum cholesterol and liver lipid were measured. The results of this experiment were summerized as follows. 1. liver lipid content was tended to be high in the sucrose group of low protein fed animal. 2. the content of total serum lipid was tended to be high in the sucrose group, and this tendency was showed statistical significance in the animals fed by low and standard protein after 6 weeks of experimental period. 3. The difference in the total serum cholesterol content between the sucrose and starch group was not significant

• Korean Journal of Soil Science and Fertilizer
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• v.43 no.4
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• pp.424-429
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• 2010

To solve the problems with excessive accumulation of soil inorganic N and resulting saline soils from overuse of nitrogen fertilizer, the effect of sucrose application on decrease of soil inorganic N content and electrical conductivity (EC) was studied. Sucrose treatment greatly reduced ${NH_4}^+$-N content in soil. The amount of reduction was greater as the amount of sucrose treatment was increased. When ${NH_4}^+$-N content was reached the lowest point (about 10 mg $kg^{-1}$or lower), the C/N ratio, which determines the amount of sucrose treatment, was around 10 regardless of initial ${NH_4}^+$-N content. For the rate of ${NH_4}^+$-N reduction 15~36 hours was required to reduce the initial ${NH_4}^+$-N content to half, and 36~69 hours to lower ${NH_4}^+$-N content to the lowest point (about 10 mg $kg^{-1}$or lower). In addition, sucrose treatment greatly lowered ${NO_3}^-$-N content. In case of C/N ratio above 10, initial ${NO_3}^-$-N content of 348 mg $kg^{-1}$ was reduced to the lowest of 14~21 mg $kg^{-1}$. As for the rate of ${NO_3}^-$-N reduction by sucrose treatment, it took 36~60 hours for ${NO_3}^-$-N content to reach the lowest point for C/N ratio of 10 or higher, and it took 3 weeks, comparably longer time, for C/N ratio of 5. Lowering soil EC from sucrose treatment showed the same trend as ${NO_3}^-$-N content. As an important energy and carbon source for humankind, sugar should not be wasted and must be carefully applied to soil. In principle, the best way of preventing salt accumulation in soil is to optimize the fertilizer input. However, when over-fertilization should be dealt with, the sucrose treatment would be a possible and effective counter-measure to reduce overdosed nitrogen sources in soil.

• Horticultural Science & Technology
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• v.31 no.3
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• pp.269-274
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• 2013

To further our understanding of sugar accumulation in 'Shiranuhi' mandarin [(C. unshiu ${\times}$ C. sinensis) ${\times}$ C. reticulate], we investigated the patterns of sugar uptake in juice sacs exposed to different concentrations of sucrose, fructose and glucose in vitro. Data was also collected on the change in weight and shape of the in vitro juice sacs over time. Soluble solids content, sugar content and acidity content were highest at 20% sucrose, fructose and glucose solution content; while fructose content was highest at 5% sucrose concentration. Furthermore, the juice sac's fresh weight was highest at 5% sucrose and lowest at 20% fructose content. The shape of the juice sacs also differed in different sugar concentration and type. Overall, sucrose, fructose and glucose content in juice sacs increased with the sugar concentration. These results suggest that sugar translocation into juice sacs is actively induced by high sugar concentration in the medium. Thus, it can be concluded that sugar and acid accumulation in juice sacs increased with sugar concentration in vitro culture.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.1
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• pp.85-91
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• 1994

This experiment was conducted to obtain the basic information of the major chemical components for breeding high quality varieties of sweet potatoes [Ipomoea batatas (L) Lamk]. Six recommended varieties were cultivated at the experimental plots of Hwasung and Suwon in 1992. Starch value. glucose, fructose, maltose, and sucrose content were analyzed with time intervals during storage period. Starch value of Shinyulmi was the highest among six varieties in both locations. Glucose and fructose contents were appeared wide variations in varieties and locations. Shinyulmi showed the highest maltose content and Yulmi had the highest sucrose content in two locations. Total sugar contents were higher in Shinyulmi and Yulmi. Starch value, glucose, fructose, maltose, and sucrose content were stable during storage period, however these were differed between locations.

• Journal of Ginseng Research
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• v.13 no.1
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• pp.56-59
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• 1989

The changes in free sugar composition were investigated with respect to the kinds of dried ginseng for extraction, the various ethanol concentrations used for ginseng extract manufacture and the conditions of heating temperature and time under which the ginseng extract was stored . The results are as follows: 1) The free sugar content of dried ginseng was 6.02-8.02% and the sucrose and maltose content in the free sugar was 70-80%. 2) The free sugar content was 13.82-26.29% in the Sanggunsam (dried ginseng of whole root) extract and it had a tendency to increase with increase in ethanol concentration. In addition, when a higher ethanol concentration was used, the sucrose content was in- creased but the maltose content was decreased. 3) The glucose, sucrose and maltose content in ginseng extract, decreased, in the order, as heating temperature and time were increased. On the other hand the opposite results were neted for xylose and fructose. Keywords Panax ginseng, ginseng extract, Sanggunsam.

• Journal of Plant Biotechnology
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• v.4 no.1
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• pp.23-27
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• 2002

To establish an in vitro mass production system of grape anthocyanin pigments through callus and cell suspension culture, the effects of nitrogen source and sucrose on fresh weight and anthocyanin production in cell suspension culture of 'Sheridan' grape level were studied. When the medium was devoid of $NO_3^-$, cell fresh weight was either remained stable (1% sucrose) or slightly decreased with culture time (2,3, and 4% sucrose). When $NH_4^-$ was lacking, 3% sucrose was most favorable for cell growth. When $NH_4^-$ was supplied as N source, the anthocyanin content of 2% sucrose containing medium was maintained 2 times higher than other levels till day 8 in culture, then that of 3 and 4% sucrose which peaked at day 12 thereafter. The anthocyanin content was low than $NO_3^-$-free media. Total anthocyanin content in $NH_4^-$-free medium was just about a half of that of $NH_4^+$ medium. Anthocyanin production of 2% sucrose in $NH_4^+$ medium was maintained about 3-fold till day 8, then decreased thereafter. In $NH_4^+$ medium, pH decreased gradually with final pH of 3.5 to 4.0, while pH in $NH_4^+$-free medium increased with final pH of 6.5 to 7.5.