• 식물조직배양학회지
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• 제25권6호
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• pp.477-485
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• 1998

감자 plastid 형질전찬을 위한 새로운 DNA 절편을 확보하고자, 감자의 trnK-matK 유전자를 PCR 방법으로 클로닝하고 특성을 조사하였다. 염기서열 분석을 통하여 trnK-matK 유전자에는 두 종류의 polymerase 인지부위[Prokaryotic site(plastid encoded polymerase)와 eukaryotic site (nuclear-encoded polymerase)]가 족재함을 알 수 있었다. 이 사실은 trnK-matK 유전자의 발현이 광합성조직과 비광합성조직에서 서로 다른 polymerase에 의하여 조절됨을 시사하였다. 한편 MatK의 아미노산서열을 분석한 결과 식물에 따라 아미노산 identity가 39-75%로 다양하였으나, 감자와 담배는 98%의 아주 높은 identity를 보였다. Northern분석을 통하여 포장과 기내에서 생육된 감자 식물체 모두에서, trnK-matK 의 전사 수준이 잎에서 높고 괴경에서는 낮음을 알 수 있었다. 한편 잎에서의 16s rDNA의 전사수준은 괴경에 비해 약 50배 높았다. 이것으로 미루어보아 괴경에서 수준이 낮을 것은, 괴경에서는 plastid genome copy 수가 적거나 plastid 수가 적기 때문으로 추정된다. 이상의 결과로서 엽록체와 amyloplst 모두에서 trunK-matK 유전자가 활발하게 발현되고 있음을 알 수 있었다. Plastid genomic DNA의 Southern 분석을 통하여 trnK는 1 copy로 존재하고, matK는 trnK intron을 포함하고 있음을 확인하였다. 따라서 감자 plastid형질전환의 새로운homologous recombination 부위로 trnK-matK유전자를 이용할 수 있을 것이다.

• 동아시아식생활학회지
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• 제25권1호
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• pp.176-182
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• 2015

타가토스의 함량을 달리한 머핀의 저장기간에 따른 수분 함량, 색도, 조직감을 분석하였으며, 관능평가를 실시하였다. 수분 함량은 저장기간에 따라 모든 실험군에서 감소하는 경향을 나타냈으며, 저장 2일째까지는 T25와 T50의 수분 함량이 유의적으로 높았으나, 3일째에는 유의적 차이를 나타내지 않았다. 색도의 경우, 황색도를 나타내는 b값이 T50에서 높게 나타났으며, 이는 관능평가에서도 같은 경향을 나타내, 타가토스가 설탕에 비해 갈변에 영향을 끼치는 것으로 분석되었다. 조직감 분석결과, 경도, 씹힘성, 깨짐성에서 저장기간에 따른 실험군별 유의적 차이가 나타났으며, 타가토스 함량이 높을수록 그 값이 높게 분석되었다. 탄력성과 응집성의 경우 T0과 T25는 유의적인 차이를 나타내지 않았다. 관능평가의 경우 껍질의 갈색 정도가 T25와 T50이 높게 나타났으며, 경도와 쓴맛의 경우 T0이 낮게 분석되었다. 그러나 내부색, 촉촉한 정도, 단맛, 향에 있어서는 실험군별 유의적 차이를 나타내지 않았고, 전체적 기호도 역시 실험군별 유의적 차이를 나타내지 않아 타가토스는 설탕 대비 50%까지 머핀 제조 시 첨가되어 사용될 수 있는 것으로 여겨진다.

• 한국식품조리과학회지
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• 제12권4호
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• pp.481-486
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• 1996

This study was compared with conventional kochujang and the preparation of saccharification kochujanf with the utilization of waste cooked rice, rice cake, bread. Saccharification kochuiang tested to estimated the pH, reducing sugar and changes of organic acid conients, sensory evaluation during the aging at 60 days. Moisture content were increased about B-10% nd crude fat contents were decreased about 20-40% during the aging at 60 days. Change of pH value of kochujang reduces gradually from pH 5.0 up to pH 4.7 during the aging. Total reducing sugar contents of saccharification kochujang reached maximum value at 50 days. The Products of organic acids of during aging were acetic acid, lactic acid, malic acid, tartaric acid and citric acid of the chief of source. Sensory evaluation conducted by fifteen students as panelists showed that were at 1% level significant difference 7 samples in color, flavour, apperance.

• Journal of Microbiology and Biotechnology
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• 제24권2호
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• pp.264-269
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• 2014

For the production of ethanol from seaweed as the source material, thermal acid hydrolysis and enzymatic saccharification were carried out for monosugars production of 25.5 g/l galactose and 7.6 g/l glucose using Gelidium amansii. The fermentation was performed with Pichia stipitis KCTC 7228 or Saccharomyces cerevisiae KCCM 1129. When wild P. stipitis and S. cerevisiae were used, the ethanol productions of 11.2 g/l and 6.9 g/l were produced, respectively. The ethanol productions of 16.6 g/l and 14.6 g/l were produced using P. stipitis and S. cerevisiae acclimated to high concentration of galactose, respectively. The yields of ethanol fermentation increased to 0.5 and 0.44 from 0.34 and 0.21 using acclimated P. stipitis and S. cerevisiae, respectively. Therefore, acclimation of yeasts to a specific sugar such as galactose reduced the glucose-induced repression on the transport of galactose.

• 한국식품조리과학회지
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• 제14권3호
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• pp.219-224
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• 1998

Kochujang was prepared by using retrograded rice cakes (Song Pyun, Sym rice cake, Ssuk rice cake, Pat rice cake) as a source starch and the physiochemical and sensory characteristics were compared with traditional kochujang during aging for 60 days. Moisture content of all kochujang groups increased slowly but crude fat content decreased according to aging process. Changes of pH values of all kochujang reduced gradually during aging and the pH of saccharified kochujang was lowered than that of traditional one. Total reducing sugar contents in saccharified kochujang reached the maximum value at 50th day, and decreased thereafter. In contrast, the reducing sugar content in traditional kochujang was the highest at 30-day-aging. After 60 days of aging, the total contents of organic acids were 28.57 mg for P$\_$1/, 27.9 mg for P$\_$4/, 27.05 mg for P$\_$3/ 24.60 mg for P$\_$2/, and 22.30 mg for P$\_$0/. By sensory evaluation, saccharified kochujang prepared with Siru rice cake showed the highest sensory score in its appearance, flavor, texture, color, and taste.

• 한국식품영양과학회지
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• 제27권4호
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• pp.639-647
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• 1998

This study was carried out to produce the maltooligosaccharides directly from the culture medium containing high concentration of soluble starch as carbohydrate source by Bacillus cereus IAM 1072. Optimum conditions for the production of maltopentaose and maltooligosaccharides were predicted as 10.62 and 10.92 in C/N ration, 115.74 and 116.51 rpm in agitation speed, 30.19 and 30.9$0^{\circ}C$, respectively. And at these conditions, products of maltopentaose and maltooligosaccharides were 23.23 and 50.33g/L, respectively. From the results of continuous culture for maltopentaose, the productivity increased up to 6.9 times, showing 6.6g/L/hr compared with 0.96g/L/hr batch culture. Maltopentaose showed lower sweetness at 3% concentration representing 1/5 of that sugar. Also, swelling power of maltooligosaccharides was reached to the same point with sugar after fermentation.

• 한국작물학회지
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• 제32권4호
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• pp.447-454
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• 1987

본 연구는 생태적, 생리적 특성이 다른 콩5품종, 즉 조숙성의 예계 7003, SS79168 및 만숙성의 동북 7006, 백운콩, 장백콩을 공시하여 등숙기간중 영양영리학적인 관점에서 근과 근류의 당함량과 질소고정활성과의 관련성을 해명하기 위하여 Acetylene 환원능 (ARA ) 등을 조사하였다. 기히 공시품종중 예계 7003는 노화가 지연되는 특성(delayed leaf sen-escence, DLS )을 갖는 품종이다. 본보에서는 얻어진 결과중 근 및 근류 당의 경시적 변동과 질소고정활성과의 관계를 보고하며 이를 요약하면 다음과 같다. 1. 조숙성 품종에서의 근중 환원당 농도는 $R_{7}$까지 변화 없이 경과하다가 다소 상승하는 경향이 인정되었다. 만숙성 품종에서는 $R_{6}$ 까지 상승하고, 그 후 급등히 저하하였다. 근의 비환원당 농도는 DLS 의 예계7003 이외 품종에서는 $R_{6}$ 까지 큰 변화가 없었고, 그 후 급속히 감소하였으나 엽신의 황화가 지연된 예계7003에서는 그 저하가 인정되지 아니하였다. 2. 근류의 환원당 농도는 품종의 조만성에 관계없이 $R_{6}$ 까지 커다란 변화는 없었고, 그 직후 질소고정활성의 급격한 저하가 나타난 $R_{6.5}$ 에서 일시적으로 상승하였다. 이것은 질소고정활성이 에너지원(당)의 공급조건에 의하여 규제될 뿐만 아니라, 고정질소에 대한 요구성에 의하여도 좌우되기 때문에 생긴 현상이라고 판단된다. 근류의 비환원당농도는 어느 품종에서도 $R_{6}$ ~ $R_{6.5}$ 까지는 상승 경향을 보인 후 $R_{7}$ 에서 저하하고 있어 환원당에서와 같은 추론이 가능하다.

• 한국초지조사료학회지
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• 제20권4호
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• pp.265-274
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• 2000

To investigate the effects of anion replacement on NO3- concentration in Italian ryegrass. Plants weregrown hydroponically to the full vegetative stage. NO3 supply(control) was replaced with SO1- (Tl), C1-(T2) and water (T3) to during 14 days. The determination of inorganic nutrient uptake and quantification ofprincipal metabolites (nitrate. protein and sugar) followed. Relatively high uptake of ~ a a'n d Ca" for controlplants, K+ and POJ- for T2 plants, and C 1 for TI plants was observed, respectively. Proteins in shoot andstubble were relatively higher in control and TI plants, which coupled N source. In root proteins largelydecreased (especially in T3 plants) during experimental period. Sugars in shoot of all four treatments tendedto decrease during the first 7 days and recovered afterward. Sugars in stubble also markedly decreased duringthe first 7 days, while those in root was much less varied during experimental period. After 14 days oftreatment, nitrate concentration in shoot of control plants was 13mgIg FW. Comparing to control: nitrate inshoot reduced by 27%, 46% and 50% in TI, T2 and T3 plants, respectively. Dry weight was slightlyincreased or not significantly changed in control, T1 and T2 plants, while a significant decrease(31.3% ofcontrol) occurred in T3 plants.(Key words : Italian ryegrass, Anion replacement, Ion uptake, Protein, Sugar, Nitrate)ptake, Protein, Sugar, Nitrate)

• 한국식품조리과학회지
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• 제9권2호
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• pp.82-87
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• 1993

This experiment was carried out to determine the total dietary fiber content and free sugar, fatty acid, amino acid compositions in bamboo shoot, lotus root and burdock. Bamboo shoot contained 3.05% of proteins, 0.48% of lipids, 2.45% of fibers, which were larger than those of other samples (lotus root and burdock). Burdock contained more sugars than the others as 18.64%. On a dry matter basis, total dietary fiber by Prosky AOAC method were 62.5% for bamboo shoot, 17.9% for lotus root and 41.9% for burdock. Therefore, the content of dietary fiber in bamboo shoot was the most abundant among them. Free sugar contents (glucose, fructose and sucrose) of the sample were analyzed by HPLC. Sucrose was the most abundant in both bamboo shoot and lotus root, and the content of fructose and sucrose in burdock were almost same. The major fatty acids in bamboo shoot, lotus root and burdock analyzed by GC were palmitic and linoleic acid. Also, linolenic acid were abundent only in bamboo shoot. The results of amino acid analysis showed that aspartic acid, glutamic acid and Iysine were the most abundent amino acids in the sample. Bamboo shoot contained large percentage of protein, the sweet-tasting amino acids and lipid than the other samples. Therefore bamboo shoot can be used as a flavor material because they contain plenty of the sweet-lasting amino acid and free sugar. Bamboo shoot and burdock can be used as potential source of dietary fiber because of the high content of dietary fiber in those samples.

• 한국축산식품학회지
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• 제39권4호
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• pp.632-642
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• 2019

The concentrations of functional compounds and micronutrients of chicken breast from native chickens were compared with those from broiler. Totally 200 male chicks from a commercial native chicken (HH) and three newly bred native chicken strains (2A, 2C, and 2D) were reared for about 2 kg of final live weight up to 12 wk. After slaughtered, antioxidant dipeptides, reducing sugar, free amino acids, vitamins, and minerals of the breast muscles were analyzed with those from broilers with similar live weight. Mostly native chicken strains had higher contents of carnosine, anserine, and reducing sugar than the broiler. Especially HH implied the highest values of carnosine and anserine, and 2C did the highest of reducing sugar (p<0.05). Vitamin A contents between native chickens and broiler were not significantly different (p>0.05). The contents of ${\alpha}-tocopherol$ were significantly higher in 2C than those of HH or broiler (p<0.05). Native chicken strains contained lower cholesterol levels than the broiler. Broiler had higher contents of P, Mg, and Na than native chickens (p<0.05), but it had lower content of Cu than HH or 2A. The savory free amino acids including glutamic acid was highest in 2A than the other native chickens and broiler (p<0.05). This study confirms that certain new strains of native chickens be a good source in terms of functional compounds and micronutrients which can be attractive health promoting nutritional quality factors.