• Biotechnology and Bioprocess Engineering:BBE
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• 제9권3호
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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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• 제4권2호
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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.

• 한국식품과학회지
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• 제30권4호
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• pp.803-810
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• 1998

도토리 전분의 노화에 대한 sucrose 영향을 관찰하기 위해서 기계적 성질과 열적 성질을 조사하였다. 정제 전분의 수분과 아밀로오스 함량은 각각 9.35%, 27%였다. 정제 전분의 중량 평균 분자량과 수 평균 분자량은 각각 $1.22{\times}10^6$과 $1.37{\times}10^5$이였고 다분산도는 8.90으로 아밀로오스, 아밀로펙틴 보다 높아서 도토리 전분은 불균일계임을 알 수 있었다. Creep 실험으로부터 sucrose 첨가 겔의 creep compliance는 저장 초기에는 sucrose 농도가 증가할수록 감소하였는데 이는 전분, sucrose와 전분내의 자유수와의 상호 작용에 의한 수소결합 형성에 기인한다. DSC 흡열곡선으로부터 호화온도와 엔탈피는 sucrose 농도가 증가할수록 증가하였다. 저장 후기에는 creep compliance가 농도가 증가할수록 증가하여 sucrose는 겔의 softness를 증가시킨다고 볼 수 있으며 재호화 엔탈피는 sucrose 농도가 증가하면 감소하였다. 호화 엔탈피와 재호화 엔탈피로부터 노화비율을 구하였고, sucorse 농도가 증가하면 노화비율은 감소하였다. 기계적 성질과 열적 성질 측정으로부터 sucrose는 도토리 전분의 호화와 노화를 지연시키는 작용을 함을 알 수 있었다.

• Asian-Australasian Journal of Animal Sciences
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• 제15권4호
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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.

• 대한가정학회지
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• 제18권4호
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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

• 한국토양비료학회지
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• 제43권4호
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• pp.424-429
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• 2010

질소 비료 과용에 의한 토양 무기태 질소의 과다 축적과 그에 따른 염류 집적이 심각한 시설원예 토양의 문제점을 해결하기 하여, C/N율이 높은 이분해성 탄수화물의 시용이 토양 무기태 질소 함량과 전기전도도 감소에 미치는 영향을 실내 실험을 통하여 검토하였다. sucrose의 처리는 토양 ${NH_4}^+$-N 함량을 크게 감소시켰는데, 감소량은 sucrose 처리량이 많을수록 컸으며, ${NH_4}^+$-N 함량을 최저점 (약 10 mg $kg^{-1}$ 이하)에 도달하게 할 수 있는 sucrose 처리량은 최초의 ${NH_4}^+$-N 함량에 관계없이 C/N율로 약 10부근이었다. sucrose 처리는 토양 ${NH_4}^+$-N 함량을 매우 빠르게 감소시켰는데, 최초 ${NH_4}^+$-N 함량 50~250 mg $kg^{-1}$을 1/2로 감소시키는데 15~36시간이 걸렸으며, 최저점 (약 10 mg $kg^{-1}$ 이하)으로 감소시키는 데에는 36~69시간이 걸렸다. sucrose 처리는 토양 ${NO_3}^-$-N 함량을 큰 폭으로 감소시켰는데, 감소량은 처리량이 많을수록 컸으며, sucrose 처리량이 C/N율로 10 이상인 경우에는 최초 348 mg $kg^{-1}$ 이었던 ${NO_3}^-$-N 함량이 최저 14~21 mg $kg^{-1}$으로 감소하였다. sucrose 처리는 토양 ${NO_3}^-$-N 함량을 매우 빠르게 감소시켰는데, 토양 ${NO_3}^-$-N 함량을 최저점으로 감소시키는데 걸리는 시간은 sucrose 처리량이 C/N율로 10이상인 경우에는 36~60시간이 걸렸으며, 처리량이 C/N율 5로 적었던 경우에는 3주로서 상대적으로 긴 시간이 걸렸다. sucrose 처리에 의한 토양 EC의 감소는 ${NO_3}^-$-N 함량의 감소와 같은 양상을 보였다. 이 논문의 결과를 응용함에 있어서 명심해야될 사항이 있다. 설탕은 인류에게 에너지와 탄소 원 (原)을 공급하는 매우 중요한 자원이므로 특별한 경우가 아니면 토양에 시용하는 것을 피해야 한다. 토양의 염류집적을 막는 최선의 방법은 시비량을 줄이는 일이며, 염류가 집적된 후에 여러 대응방안을 강구하는 것은 사후약방문 (死後藥方文)에 불과하다.

• 원예과학기술지
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• 제31권3호
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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.

• 한국작물학회지
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• 제39권1호
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• pp.85-91
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• 1994

고구마 품종들의 저장중 품질성분 함량을 탐색하여 고품질 품종 육성에 기초자료로 제공하고자 경기도 화성과 수원에 여섯개의 장려품종을, 매매하여 전분가, glucose, fructose, maltose 및 sucrose함량을 조사한 바 그 결과를 요약하면 다음과 같다. 1. 전분가는 두 지역에서 모두 신율미가 가장 높았다. 2. Glucose와 fructose 함량은 품종간 지역간 변이가 심했다. 3. 두 지역 모두 maltose함량은 신율미가 가장 높았고 sucrose함량은 율미가 가장 높았다. 4. 총당함량은 식용품종인 신율미와 율미가 높았다. 5. 저장기간중 전분가, glucose, fructose, maltose 및 Sucrose함량의 큰 변화는 없었으나 지역간 차이가 있었다.

• Journal of Ginseng Research
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• 제13권1호
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• pp.56-59
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• 1989

인삼 추출농축액 제조용 생건삼 원료를 에탄올 농도별로 추출한 후 그 추출물들을 각각 보온온도 및 시간을 달리하여 유리당 조성변화를 조사하였다. 1. 생건삼 추출농축액중에는 유리당 함량이 13.82~26.29%이고 에톤올 농도가 높을수록 그 함량이 증가하는 경향을 보였다. 또 sucrose, glucose, xylose는 에탄올 농도가 높을수록 증가한 반면 maltose는 감소하였다. 2. 인삼정중의 sucrose, glucose, xylose 함량은 가열시간이 길거나 처리온도가 높을수록 그 함량은 가열시간이 길거나 처리온도가 높을수록 그 함량이 감소하였으냐 Xylose와 Fructose는 증가하였다.

• Journal of Plant Biotechnology
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• 제4권1호
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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.