• Journal of Ginseng Research
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• 제22권2호
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• pp.73-81
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• 1998

In order to stabilize the price of fresh ginseng by extension of seasonal variation and marketing structure, and to reduce the cost of production by works of intensive and short term, studies were carried out. As fresh ginseng of 4 years old by the MA (modified atmosphere storage) and CA (controlled atmosphere storage) was stored for 12 week at 4$^{\circ}C$, samples were collected after every 1, 2, 3, 4, 6, 8, 12 weeks for processing red ginseng. Chemical characteristics on ginseng steamed red for the quality evaluation are summarized as follows. The composition of free sugar was consisted of fructose, glucose, sucrose, and maltose in fresh ginseng. And small change was revealed in free sugar composition during the storage period. Glucose and sucrose were largely increased in both treatments of MA (modified atmosphere storage) and CA (controlled atmosphere storage) after 4 week, wherein maltose was decreased. Fifteen different amino acids were identified, and total amount of histamine and arginine were over 40%. Phenylalanine was slightly decreased. As the volatile components in control red ginseng, six different ones including triisopropyl benzene were detected. B-1 ($CO_2$ : $O_2$ : N2=6 : 4.90, DF-100) of CA and E-1 (CPP, DF-100) of MA did not shown triisopropyl benzene as the volatile components. And ${\gamma}$-muurolene, guaiaene, and beta-patchoulene were reduced, but the other components showed the trend of increase.

• 한국식품영양학회지
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• 제32권5호
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• pp.442-453
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• 2019

The purpose of this study was to compare differences in the main food components between Korean and imported quinoa from Peru, the U.S., and Thailand. Proximate composition of Korean quinoa showed highest crude protein and crude ash, while Korean quinoa had lowest moisture. Total amino acid content was higher in Korean quinoa than in imported quinoa. Fatty acid content was highest in quinoa cultivated in the U.S. and Wonju. Quinoa cultivated in Wonju was rich in palmitic acid, lignoceric acid, linoleic acid, eicosadienoic acid, erucic acid, and nervonic acid. Mineral content was higher in Korean quinoa than in imported quinoa. Quinoa cultivated in Wonju showed highest contents of P, Mg, Zn, while quinoa cultivated in Hongcheon showed the highest content of Na. Citric acid was found the major organic acid in quinoa. Citric acid content was highest in quinoa imported from the U.S. and lowest in quinoa cultivated in Hongcheon. Among free sugar, raffinose and glucose contents were highest in quinoa cultivated in Hongcheon, The results of this study show Korean quinoa has high contents of protein, amino acids, fatty acids, minerals and free sugar, offering essential amino acids in an excellent balance.

• KSBB Journal
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• 제6권3호
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• pp.255-261
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• 1991

The effect of concentration of yeast extract and NH4Cl in the mediun of alcohol fermentation of S. cerevisiae ATCC 24858 on the fermentation characteristics, specific growth rate, sugar conversion, alcohol productivity was experimentally investigated. Regardless of initial sugar concentrations, the values of the above three characteristics increased with augument of concentration of yeast extract. However, the increasing tendency ceased above a certain concentration. The concentration of NH4Cl had little effect on the change of the three characteristics. The functional relationships between the concentration of yeast extract and the characteristics were different according to the initial sugar concentrations, but those between the ratio of yeast extract concentration to initial sugar concentration and the characteristics could be expressed as same forms respectively regardless of initial sugar concentrations. Also the values of the three characteristics approached to the maximum values around 0.085 of the ratio, but did not increase any more above 0.1 of the ratio. We have come to conclusion that the optimum ratio of the yeast extract concentration to the initial sugar concentration was about 0.085 and the ratio should not be decided as greater than 0.1 in the medium of alcohol fermentation of S. cerevisiae ATCC 24858.

• 펄프종이기술
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• 제36권1호
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• pp.24-29
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• 2004

Alkaline cellulolytic enzymes from cultured medium of Coprinus cinereus 2249 were purified with gel and ion-exchange chromatography and characteristics of those enzyme proteins were investigated. A fiber length distribution and a crystallinity of cellulose and sugar composition of enzyme treated Mixed Office Wastepaper(MOW) and Unbleached Kraft Pulp(UKP) were analysed. The conclusion could summarized as follows; \circled1 Alkaline and acidic, endo- and exo-glucanases were purified from cultured medium of Coprinus cinereus 2249. \circled2 The approximate molecular weight of alkaline endo-glucanase was 42 kDa, and also that of alkaline exo-glucanase was 50 kDa. A fiber length distribution and a crystallization of cellulose and sugar composition of enzyme treated MOW and UKP were not so much changed with original paper and pulp.

• Journal of Ginseng Research
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• 제4권1호
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• pp.88-95
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• 1980

Red ginseng was extracted with water and analyzed for yield, saponin, pectin and other chemical composition. It was found that: (1) The total solid content in extract after 6 times of extraction was 46.8%,: including 13.6% of centrifugal residue; (2) 83.7% of total extractable solids and 86% total saponin was extracted after the initial three runs of extraction. (3) No significant changes were observed in HPLC pattern of extracted saponins over a range of extractions; (4) The ratio of centrifugal residue to total solids increased as the number of extractions increased; (5) The ratios of fat, protein, reducing sugar and pectin contents decreased with repeating extraction while those of crude fiber, total sugar and 35% alcohol insoluble residue increased when they were compared with total solids.

• Journal of Plant Biotechnology
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• 제45권2호
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• pp.90-101
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• 2018

Strawberry (Fragaria ${\times}$ ananassa) is a globally-cultivated and popular fruit crop, prized for its flavor and nutritional value. Sweetness, a key determinant of fruit quality, depends on the sugar composition and concentration. We selected eight strawberry cultivars based on the fruit soluble solids content to represent high and low sugar content groups. The average soluble solid content was $13.6^{\circ}Brix$ (Okmae, Geumsil, Aram, and Maehyang) and $2.9^{\circ}Brix$ (Missionary, Camino Real, Portola, and Gilgyung53), for the high and low sugar content groups, respectively. Sucrose was the main sugar in the cultivars with high sugar content, whereas fructose was the main component in the low sugar content cultivars. Fruit starch concentration ranged from $3.247{\pm}0.056$ to $3.850{\pm}0.055g/100g$, with a 12% higher concentration in the high sugar content cultivars. Additionally, we identified 41 sugar metabolism-related genes in Fragaria ${\times}$ ananassa and analyzed the relationship between their transcripts and the sugar accumulation in fruit. FaGPT1, FaTMT1, FaHXK1, FaPHS1, FaINVA-3, and FacxINV2-1 were highly expressed in the high sugar content cultivars, while FapGlcT, FaTMT2-1, FaPHS2-1, FaSUSY1-1, and FaSUSY1-2 were highly expressed in the low sugar content cultivars. In general, a greater number of genes encoding sugar transporters or involved in sugar synthesis were highly expressed in the high sugar content cultivars. Contrarily, genes involved in sugar degradation were preferentially transcribed in the low sugar content cultivars. Although gene expression was not perfectly proportional to sugar content or concentration, our analysis of the genes involved in sugar metabolism and accumulation in strawberries provides a framework for further studies and for the subsequent engineering of sugar metabolism to enhance fruit quality.

• 원예과학기술지
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• 제28권3호
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• pp.387-393
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• 2010

복숭아 과실 부위별 유리당 축적와 효소와의 관계를 살펴보고자 2006년 8월에서 9월까지 '장호원황도' 복숭아의 과경부, 과정부, 과피부, 핵주위의 유리당 함량과 당 관련 효소활성 변화를 살펴보았다. 당도는 만개 후 150일까지 증가하는 경향을 나타냈고 과정부에서 가장 높은 당도를 보였으며, 모든 부위에서 총 유리당 함량은 당도 변화와 매우 유사하게 나타났다. 비교적 전분의 함량이 높았던 만개 후 120일에 과정부에서 높은 전분 함량을 보였으나 만개 후 150일에는 부위별로 함량 차이가 작게 나타났다. 부위별 유리당 조성의 변화는 시기에 따라서 차이를 보였으며 자당 함량은 만개 후 150일까지 점차 증가하였으나 솔비톨은 만개 후 130일 이후에 점차 감소하였다. 만개 후 150일까지 모든 부위에서 자당은 증가하고 반대로 포도당, 과당, 솔비톨은 감소하는 경향을 보였다. 또한, 과실 발육 동안 자당 함량의 증가는 sucrose phosphate synthase(SPS) 활성보다는 sucrose synthase(SS)활성에 의하여 더 많은 영향을 받는 것으로 나타났다. SS효소활성은 만개 후 120일에는 낮게 나타났으나 acid invertase(AI) 활성은 높았으며, 만개 후 150일에는 반대의 경향을 나타냈다. 따라서 유리당을 합성하거나 분해하는 효소의 활성에 따라서 복숭아 과실 생육시기별 축적되는 유리당 함량이 영향을 받았으나, 과실의 각 부위에 따라서 모든 유리당 함량을 관련 효소활성으로만 설명하기는 어려웠다.

• Journal of Nutrition and Health
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• 제11권3호
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• pp.21-24
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• 1978

나무딸기의 화학적 성분의 조성(組成)을 알기 위하여 유리 아미노산은 아미노산 자동분석계, 유기산은 GC 유리당은 ppC를 통하여 분석 조하여 다음과 같은 결론(結論)을 얻었다. 1. 유리아미노산은 18종(種) 발견되었으며 특히 lysine의 함량(含量)이 많았다. 필수(必須)아미노산을 고르게 함유하여 타 과실에 비하여 좋은 아미노산 조성(組成)을 이루고 있다. 2. 유기산은 citric acid, tartaric acid, maleic acid, fumaric acid가 발견 되어졌으며 일반적으로 그 함량은 적었다. 3. 당은 glucose, fructose, mannose, maltose lactose등을 함유하고 있다.

• 한국식품영양학회지
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• 제26권1호
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• pp.109-116
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• 2013

The research studied the nutritional composition and health effects of the Giwongo with its efficacy in providing nourishment to blood, liver and kidney as well as being an aid to the mental stability. The Giwongo is made by boiling the same amounts of Lycium fructus and Longanae arillus. Giwongo was analyzed to measure proximate nutritional composition, mineral contents, free sugar content and polyphenol compound content. The DPPH scavenging activity and its antioxidative effectiveness were also analyzed. Giwongo was composed of 16.7% water, 4.9% crude protein, 3.7% crude fat, 3.8%, crude ash 70.9% carbohydrate with the content per 100 g of 336.5 kcal. The Giwongo mineral contents were potassium, sodium and calcium in sequence according to contents. Per 100 g Giwongo were found 9.62 g glucose, 4.67 g fructose and 18.00 g sugar. The Giwongo had 60.67% DPPH electron donating ability and $32.19^{\circ}Brix$. The Giwongo made of Lycium fructus and Longanae arillus had effectiveness of tonify the liver and kidney, nourish blood, and psychologic stability. As such Giwongo may help prevent the symptoms of unbalanced health due to excessive stress and unhealthy diet.

• 한국식품조리과학회지
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• 제14권3호
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• pp.250-254
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• 1998

A variation of free sugar and amino acid contents of pears during the ripening period was determined by HPLC and amino acid analyzer. The research results are as follws: Fructose, glucose and sucrose were present in the pears. The contents of fructose was the highest, followed by glucose and sucrose in order. The contents of total sugar in Shingo and Youngsan was similar, but the contents of frucose in Shingo was lower and the contents of sucrose was higher than that of Youngsan (p＜.001). During the ripening period, the contents of fructose and glucose gradually increased during the harvesting season and then somewhat decreased. The contents of sucrose increased continually, while the contents of total free sugar reached the maximum during the harvesting season, it was 10.41%, 10.29% in Shingo and Youngsan and then decreased gradually. The contents of total free amino acid in Shingo was higher than that of Youngsan. A variation ratio and the composition of amino acid in Shingo and Youngsan during the ripening period didn＇t make a significant difference. The major free amino acid of the pears was in the order of aspartic acid, serine, threonine, histidine, glutamic acid, valine, arginine, and alanine. During the ripening period, aspartic acid, threonin, serine, methionine, isoleucine, leucine, histidine, and Iysine increased gradually. Glutamic acid, alanine, valine, arginine didn＇t show much change. The contents of total free amino acid increased during the ripening period.