• International Journal of Industrial Entomology and Biomaterials
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• 제8권1호
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• pp.67-71
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• 2004

Ten improved mulberry varieties (Vl, C1730, C2016, C2017, Anantha, RFS-175, Thallaghatapura, Vishala, S1 and S1635) were evaluated through enzyme assay and estimation of soluble protein content followed by regression analysis, grown under irrigated conditions in the alluvial soils of Gangetic plains of West Bengal in India for five successive crops in a year, The nitrate reductase (EC No. 1.6.6.1) activity (NRA, $\mu$mol N $O_2$- $h^{-1}$ $g^{-1}$ fr, wt.), total soluble protein (mg $g^{-1}$ fr, wt.) was estimated which showed to vary significantly in the tested varieties. In addition to these, the other parameters like unit leaf fresh and dry weight (g), moisture ％, unit leaf area ($\textrm{cm}^2$), specific leaf weight (g c $m^{-2}$ ), total soluble sugar (mg $g^{-1}$ fr, wt.), leaf yield/plant (kg), shoot yield/plant (kg) and net photosynthetic rate (NPR, $\mu$㏖ $m^{2}$ $s^{-1}$ ) were also studied which showed to vary significantly in tested varieties. Among them, S1635, haying higher NRA (13.25 $\mu$㏖ N $O_2$- $h^{-l}$ $g^{-1}$ fr, wt.), total soluble protein (39.63mg $g^{-1}$ fr, wt.), NPR(16.66 $\mu$㏖ $m^{-2}$ $s^{-1}$ ), total soluble sugar (48.44 mg $g^{-1}$ fr. wt.), leaf yield/plant (0.689 kg) and shoot yield/plant (1.135 kg) showed its superiority over other tested varieties. Regression and correlation coefficients were analysed, and a strong positive correlation was found between NRA ＆ total soluble protein, NRA ＆ NPR, NRA ＆ total soluble sugar, NRA af unit leaf weight, NRA ＆ specific leaf weight, NRA ＆ leaf yield/plant, NRA ＆ shoot yield/plant, NPR ＆ leaf yield and NPR ＆ specific leaf weight.t.

• 한국작물학회지
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• 제44권3호
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• pp.267-272
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• 1999

In order to determine the optimum harvest time of vegetable corns, the changes in sugars, soluble solids, and flavor of kernels of sweet (cv. ‘Golden Cross Bantam 70’), super sweet (cv. ‘Cocktail E-51’), and waxy corns (cv. ‘Chalok 2’) were observed at different ripening stages. Sucrose was a major sugar in the sweet and super sweet corns and the content increased from 15 to 21 and 27 days after silking (DAS), respectively and then decreased. Glucose and fructose contents of sweet and super sweet corns tended to decrease with kernel maturity. Total sugar content of the sweet corn analyzed by the anthrone method increased rapidly from 15 to 21 DAS, while that of the super sweet and the waxy corns increased slowly up to 24 and 26 DAS, respectively and decreased thereafter. The content of soluble solids in sweet corn was much higher than that of super sweet corn. Starch content of the sweet corn increased slowly from 15 to 33 DAS, while that of the super sweet corn increased a little rapidly from 15 to 21 DAS and then leveled off to 33 DAS. Starch content of the waxy corn increased continuously from 21 to 38 DAS. There was a positive correlation between the sum of individual sugars (sucrose, glucose, and fructose) and soluble solids in both sweet and super sweet corns, while the content of soluble solids was not related to the sum of individual sugars or total sugars. The flavor rate of sweet and super sweet corns maintained high between 21 and 27 DAS and that of waxy corn decreased from 24 to 33 DAS. The optimum harvest time for sweet, super sweet, and waxy corns was thought to be 21 to 24 DAS considering sugar and starch contents, flavor, and marketing.

• 생물환경조절학회지
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• 제10권4호
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• pp.244-250
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• 2001

저온은 배추 묘에서 1주일동안 RNA함량과 단백질 함량을 증가시켰고, 당 함량에 있어서도 많은 변화를 유발했을 뿐만 아니라 저온순화시 치사온도에서 생존율 또한 증가하였다. 이런 결과에서 보듯이 이러한 변화는 내동성의 발달과 관련되어 있는 것으로 생각할 수 있다. 5$^{\circ}C$에서 처음 24시간처리 했을 때 12시간 이후부터 내동성이 증가했으며 5일째 가장 크게 증가하였다. 치사온도에서의 생존율도 저온처리한지 12시간 후부터 증가해서 5일 후 가장 높은 생존율을 보였다. 수용성당 함량은 저온순화 한지 1일 후부터 크게 증가했다. 몇몇 주요한 당 함량에서 볼 수 있듯이 포도당(Glucose)은 저온처리된 배추묘에서 함량이 가장 많은 당 성분으로 저온처리된 배추묘와 처리되지 않은 배추묘 사이에서 1일 후부터 계속 큰 차이를 나타냈으며 과당(Fructose)도 포도당과 비슷한 경향을 보였다. 저온처리를 시작할 때 자당(Sucrose)이 가장 많이 증가하는 경향을 보였고 처리 9시간 이후부터 큰 차이를 나타내기 시작했다. 당의 정량분석결과 배추묘에서 주요한 당 성분은 포도당이었으나, 저온처리시 크게 증가한 당 성분은 자당이었다. 최대내동성에 도달하기까지 5일이 걸렸으나 탈순화시 9시간후부터 생존율이 서서히 감소해 24시간만에 저온순화로 획득된 내동성이 모두 상실되었다. 전체 RNA와 수용성 단백질 함량 역시 24시간 경과 후 현저히 감소하였다.

• 한국식품영양과학회지
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• 제35권8호
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• pp.1051-1056
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• 2006

온도와 ATP 증가에 따라 사과.당근 배합비율과 상관없이 혼합주스의 투과플럭스가 비례적으로 증가했으며, 특히 온도변화에 따른 투과플럭스의 증가가 뚜렷했다. 사과와 당근비가 3:1인 실험구에서 가용성 고형분과 총당의 함량이 높게 측정되었고, 가용성 고형분의 경우 시료배합비율의 영향이, 총당의 경우 온도의 영향이 큰 것으로 나타났다. 시료배합비율에 따른 비타민 C 함량차이는 크지 않았으나 당근의 함량이 많을수록 비타민 C의 함량이 높게 측정되었고, 압력증가에 따른 비타민 C 함량 증가가 뚜렷했다. 사과의 함량이 높을수록 산도도 높았고, 온도증가에 따른 산도의 증가도 뚜렷했다. 한외여과 결과, 전 시료에 걸쳐 우수한 청징효과를 나타내었고, 사과와 당근비가 3:1인 실험구에서 그 청징효과가 두드러졌으며, 또한 점도변화도 가장 컸다. 또한 공정최적화 결과 공정온도 및 ATP가 각각 $44.97^{\circ}C$, 113.57 kPa이고 사과의 혼합비율이 28.50%인 경우 $flux=0.216\;L/m^2.h$, soluble $solids=10.39^{\circ}Brix$, total sugar=71.32 mg/mL, vitamin C=315.18 mg%, acidity=7.78 mL, turbidity=0.017, viscosity=1.44 cp인 사과.당근 혼합과채주스를 제조할 수 있는 것으로 나타났다.

• Preventive Nutrition and Food Science
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• 제13권4호
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• pp.327-333
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• 2008

To develop a functional juice using garlic (Allium sativum L.), heated garlic juice was investigated using a central composite design set with variables of treatment temperature (110, 115, 120, 125, and $130^{\circ}C$) and time (1, 2, 3, 4, and 5 hr) using high temperature and pressure treatment apparatuses. Total soluble solid, total acidity, reducing sugar, total pholyphenol contents, electron donating activity (EDA), and ascorbic acid equivalent antioxidant capacity (AEAC) in heated garlic juice were increased with increasing heating temperature and time. The highest total soluble solid content was $17.81\;^{\circ}brix$ at $123.10^{\circ}C$ for 1.10 hr. The highest total acidity was 1.43% at $127.35^{\circ}C$ for 4.35 hr. The highest reducing sugar content was 86.67 mg/mL at $119.90^{\circ}C$ for 4.35 hr. The highest total polyphenol content was 8.42 mg/mL at $127.75^{\circ}C$ for 4.26 hr. The highest EDA and AEAC were 60.09%, and 7.40 mg AA eq/mL at $127.85^{\circ}C$ for 4.23 hr, and $128.10^{\circ}C$ for 4.18 hr, respectively.

• International Journal of Industrial Entomology and Biomaterials
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• 제9권2호
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• pp.255-259
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• 2004

Post-infectional biochemical changes due to Xanthomonas campestris pv. mori (Xcm) infection in five elite mulberry varieties viz., $S_1$, $S_{1635}$, $V_1$, RF $S_{175}$ and JRH was studied under inoculated condition. It was revealed that total soluble sugar and protein content was significantly declined in all the varieties due to X. campestris infection. Total phenol content was at par prior to inoculation in all varieties, but it was significantly increased in $S_1$, RF $S_{175}$, $S_{1635}$ and JRH 7 days after inoculation. The correlation coefficient (r) between total soluble sugar and total phenol content was found positive (r = 0.825) and statistically significant. Similarly, correlation coefficient (r) between total soluble protein and phenol content was found positive (r = 0.897) and statistically significant. The present study indicates that X. campestris infected leaves are nutritionally inferior in quality and the duration of phenol production in a mulberry variety play decisive role on disease resistance.nce.

• 한국식품저장유통학회지
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• 제2권2호
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• pp.259-268
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• 1995

Physico-chemical components which are closely related to processed products were investigated on 10 varieties of Cheju citrus fruits. Juice ratio of Hungjin was the highest, 49.2%, while Sankyool was the lowest, 4.2%, which showed great differences among varieties. Peel ratio of Dangyooja was the highest, 46.1%, while both Navel orange and Hungjin were relatively low. Soluble solid($^{\circ}$Brix) was relatively high In Sankyool, Meiwa Kumquat, Sambokam and Iyo. Acid content was the highest, 4.86% in sudachi and relatively high in Sankyool, Natsudaidai and Dangyooja. The $^{\circ}$Brix to acid content ratio was 13.9 in Meiwa Kumquat and more than 10 in Navel orange and Hungjin. Total sugar contents of Juice were 2.78∼10.94%, while reduced sugar contents were 1.63∼6.38% which showed higher in Meiwa Kumquat, Iyo and Navel Orange. Hesperidin and naringin, the sources of biiter taste and cloudness were low in Hungjin and Iyo. Soluble solid($^{\circ}$Brix) of citrus juice showed highest statistical relationship(r=0.907) with total sugar, and was highly significant at 1% level.

• 한국작물학회지
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• 제17권
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• pp.115-133
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• 1974

인삼 종자의 결실과 최아과정중에서 일어나는 물질대사의 기본적 소인을 알고저 화기형성초기로부터 개화기까지, 결실초기부터 홍숙기까지, 그리고 최아과정중 화학성분의 변화를 추구하였다. 1. 화뢰에서는 감수분열기 이전까지 신선중, 건물중, 회수화물, 질소화합물의 변동은 그리 크지 않으며 TCA가용성인, 특히 유기태인의 증가와 현저하였다. 2. 감수분열기로부터 소포자기에 이르는 기간 동안 신선중, 건물중이 급격히 증가되고 전질소량이 증가하는데 불용성 질소구분은 이 시기부터 그 량이 늘어나 단백질이 합성되는 것을 의미하고 있으며 불용성 질소가 전질소의 62∼70%를 차지하고 있다. 또한 가용성 당분이 급격하게 증가되어 환원당, 비환원당이 모두 증가하나 전분의 증가는 볼 수 없고, 전인에 대한 TCA가용성인이 85.4%, TCA불용성인이 14.6%로 화뢰성장중 각각 최고, 최소치를 나타내고 있다. 3. 화분성숙기 이후와 개화기에서 특히 건물중의 증가가 현저하고 불용성질소도 계속 증가되어 총질소의 67%에 이른다. 또한 두드러진 유기태인의 저하와 갑작스런 조전분의 증가를 볼 수 있고 무기태인량이 유기태 인량을 능가하게 된다. 4. 결실기부터 홍열기까지에 있어서는 신선중량의 90%가 결실 후 3주간에 증가하는데, 1) 전질소량은 7배로 증가되었고 성숙되어 갈수록 전질소에 대한 불용성질소의 량이 커져서 65%에서 80%이상으로 상승되고 한편 가용성질소의 비율은 35%에서 20%이하로 저하되었다. 2) 전인산량도 8배로 증가되는데 홍숙이 시작되는 시기에 최고에 이르고 이때에 전인산에 대한 TCA가용성인의 비율도 가장 커서 90%에 이른다. 유기태인도 홍숙이 시작될 때까지 29배나 증가되며 지질태인, 핵산태인, 단백태인이 모두 증가되고 있다. 3) 회수화물의 증가는 신선중의 증가와 유사한데결실한지 3주 후에 최고량에 달하고 그 후는 사실상 증가하지 않으며 가용성당도 3주 후에 최고에 달했다가 일시 감소하며 홍숙기에 약간 증가하나 먼저 수준에는 이르지 못하며 조전분은 점차 증가되어 홍숙되기 일주 전에 최고량에 달하나 전 건물량의 2.36% 밖에 되지 못한다. 회수화물중 가용성당이 차지하는 비율이 훨씬 크며 완숙기에서는 가용성당분중 약80% 이상의 비환원당으로 되어 있어 인삼 종자의 주요 회수화물을 이루고 있다. 4) 한편 완숙된 종자의 배란중에는 60% 이상의 지방을 함유하고 있어 인삼 종자의 저장물질은 단백질이나 회수화물이기 보다는 주로 지방이다. 5. 최아조작중에는 배가 11월중순의 파종기까지 4.2∼4.7mm로 발육하며 충분히 흡수하여 50∼60%에 이르고, 저장지방, 단백질, 전분이 가수분해하여 가용화되고 당분, 무기태인, 인지질, 핵산태인, 단백태인과 가용성질소의 증가를 보이고 있어 세포내용물의 전이가 일어나 발아에 필요한 물질을 축적하고 있다.

• 동아시아식생활학회지
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• 제14권6호
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• pp.582-590
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• 2004

The purpose of this study was to investigate the effect of maesil(Prunus mume) on Dongchimi fermentation. Dongchimi with 0, 2, 4 and 6%(w/v) maesil was fermented at 10℃ for 45 days. The pH of Dongchimi decreased slowly in all samples during fermentation. Total acidity of Dongchimi increased gradually during fermentation and total acidity of Dongchimi with maesil was higher than that of control. Redox potentials decreased until 30 days of fermentation but increased thereafter. Reducing sugar content increased in the initial stage of the fermentation periods, and then it decreased gradually, the reducing sugar content of Dongchimi with maesil was higher than that of control. The content of total vitamin C was much higher in Dongchimi with maesil. In color measurement, lightness value decreased gradually, redness and yellowness values increased gradually during fermentation but decreased thereafter. The content of hot water soluble pectin(HWSP) decreased as the fermentation proceeded but the content of hydrochloric acid soluble pectin(HCISP) and sodium hexametaphosphate soluble pectin(NaSP) increased.

• 한국식생활문화학회지
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• 제11권3호
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• pp.385-392
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• 1996

The soluble solid of red pepper was extracted by water in order to investigate changes of soluble solid content by different extraction temperature $(4{\sim}90^{\circ}C)$ and time $(1/2{\sim}3\;hrs)$, and the contents of carotenoid, capsaicinoids, free sugar, organic acid, free amino acid in soluble solid were measured. Most of soluble solid in red pepper was extracted within the first 2 hrs and $93{\sim}98%$ of total soluble solid was extracted during the first 30 min. The contents of carotenoid increased by increasing extraction time and temperature, but decreased by increasing extraction time at $60^{\circ}C$ and $90^{\circ}C$. ${\beta}$-carotene content was sharply decreased after 2 hrs at $90^{\circ}C$. The content of capsaicinoid was sharply increased between 1 hr and 2 hr. Fructose and glucose in red pepper were extracted in the range of $83.8%{\sim}96.4%$ and the contents of free sugar gradually increased by increasing extraction time and temperature. The content of organic acid was gradually increased by increasing extraction time and temperature and the greatest amount of organic acid was extracted during the first 30 min of extraction time. The content of free amino acid was decreased by increasing extraction temperature.