• 한국식품영양과학회지
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• 제30권5호
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• pp.888-893
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• 2001

Soy sauce has a long history used as a food ingredient. However, hydrolyzed vegetable protein, mono-sodium glutamate, starch syrup, and fructose are added to soy sauce during fermentation for the taste and flavor of product. But consumers have been reluctant to the taste of these artificial additives. In this experiment, anchovy sauce was used to prepare soy sauce to enhance the quality and brine was used as a control. To evaluate the quality of soy sauce added with anchovy, total nitrogen (TN) and soluble nitrogen contents, total soild contents, total sugar reducing sugar. lactic acid content and protease activity were monitored during fer-mentation. Total microbial numbers and lactic acid bacteria were not significantly changed among the cases. Aerobic and anaerobic microorganisms. and lactic acid bacteria were not significantly changed among the cases we studied, For the total sensory test, it was also estimated that the cases using anchovy sauce were superior to the control. From the results mentioned above, we could obtain shorter fermenation period as well as the quality improvement in the case of using anchovy sauce instead of salty water in the fermented soy sauce production.

• 한국식품저장유통학회지
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• 제15권1호
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• pp.99-104
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• 2008

현미(고아미) 비열처리 알코올발효 부산물을 식품소재로 활용하고자 cellulase처리조건에 따른 품질특성 변화를 조사하였다. 그 결과, 가수분해 온도에 따른 고아미 부산물의 가용성 고형분 및 총당은 추출온도가 높을수록 함량이 증가하였고 총식이섬유소는 약 0.67%로 비슷하게 나타났다. 환원당은 가수분해 온도 $70^{\circ}C$에서 가장 높은 함량을 나타내었다. 말토올리고당은 $80^{\circ}C$ 가수분해하였을 때 가장 많이 검출되었으며 maltotetraose와 maltopentaose도 검출되었다. Cellulase농도에 따른 가용성 고형분, 총식이섬유소, 환원당 및 총당은 cellulase첨가구들이 무첨가구에 비해 높은 함량을 나타내었으며 cellulase 첨가구들은 각각 약 6.30 및 0.69%와 3,600 및 5,500 mg%로 비슷하게 나타났다. 말토올리고당은 cellulase 농도가 높을수록 증가하였으며 cellulase 농도 0.6%(w/w)이상에서는 비슷한 함량을 나타내었다. 가수분해 시간에 따른 가용성 고형분 및 총식이섬유소는 60분 이상에서 각각 약 6.25 및 0.70%로 비슷한 함량을 나타내었다. 환원당, 총당 및 말토올리고당은 가수분해 시간이 경과할수록 증가하였으며 120분 이상에서는 각각 약 3,800, 5,680 및 1,950mg%로 비슷한 함량을 나타내었다. 이상의 결과, 고아미 부산물은cellulase 0.6%(w/w)를 첨가하여 $80^{\circ}C$에서 120분간 가수분해하였을 때 식이섬유소 및 말토올리고당 함량이 가장 높은 것으로 나타나 식품 소재로의 다양한 활용이 기대되었다.

• 한국식생활문화학회지
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• 제19권5호
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• pp.491-498
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• 2004

In order to study the quarantine and sanitization methods for dried red pepper, comparative effects of commercial fumigation (methyl bromide/MeBr, $phosphine gas/PH_{3}$ and gamma irradiation (5, 10 kGy) were investigated in terms of its physicochemical properties. There were no noticeable chances in pH and soluble solids among the untreated control, irradiated and fumigated samples soon after treatments, but some decrease was found in stored samples (especially soluble solid in fumigated samples) for 8 months under room temperature. Total sugar content was influenced by storage time rather than both treatments. Immediately after treatments, reducing sugar content was significantly reduced in the samples including pericarp when exposed to fumigants (p<0.05), while an apparent decrease was observed in the stored samples including seeds with negligible differences among treatment groups. The electron donating ability (EDA) of the extracts was high in the order of pericarp, whole pepper, powdered pepper and seeds, which was reduced during storage for 8 months particularly in the samples containing seeds. The EDA of irradiated samples during storage was equal to that of the control sample, whereas that of fumigated samples was relatively low (p<0.05).

• 한국식품저장유통학회지
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• 제3권2호
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• pp.113-120
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• 1996

This study was conducted to understand the characteristics of fruit softening during ripening which causes deep loses in quality of horticultural products during storage and marketing process after harvest. The changes of cell wall components during ripening was investigated. The climacteric rise was between 42 and 49 days after anthesis and then decreased. Ethylene evolution was similar to respiration. The hardness of fruit decreased markedly at this climacteric period and significances of textural parameters among the ripening periods were recognized but the significance between 50 and 55 days after anthesis was not. Sugar components of cell wall polysaccharides were uronic acid, galactose, glucose, arabinose, xylose, rhamnose, mannose and fucose. The contents of arabinose and mannose in alcohol-insoluble solids fraction increased, but other sugars were not changed. In cell wall fraction, the contents of uronic acid, galactose, glucose and arabinose were comparatively high, but galactose, arabinose and ironic acid were decreased markedly during ripening. ironic acid occupied above 75% of total monosaccharide in pectin fraction and decreased markedly during ripening. In acid-soluble hemicellulose fraction, the contents of uronic acid, glucose, galactose and rhamnose were high and they decreased from 50 days after anthesis. The contents of glucose and xylose were high in a alkali-soluble hemicellulose fraction and they decreased markedly at 55days after anthesis.

• Plant Breeding and Biotechnology
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• 제5권4호
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• pp.363-370
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• 2017

In this study, Quercus acutissima seedlings were subjected to drought for 30 days then analyzed to determine their response to water deficit. The growth phenotype, chlorophyll fluorescence response, fresh weight, dry weight, photosynthetic pigment levels, soluble sugar content, and malondialdehyde (MDA) were measured to evaluate the effects of drought on plant growth and physiology. The growth phenotype was observed by infrared (IR) digital thermal imaging after 30 days of drought treatment. The maximum, average, and minimum temperatures of drought-treated plant leaves were $1-2^{\circ}C$ higher than those of the control. In contrast, the fresh and dry weights of the dehydrated leaves were generally lower than those of the control. There were no significant differences between treatments in terms of chlorophyll a, chlorophyll b, total chlorophyll, and carotenoid levels. Nevertheless, for the drought treatment, the $F_v/F_m$ and $F_v/F_o$ ratios (chlorophyll fluorescence response) were lower than those for the control. Therefore, photosynthetic activity was lower in the dehydrated plants than the control. The drought-stressed Q. acutissima S0536 had lower soluble sugar (glucose and fructose) and higher MDA levels than the controls. These findings may explain the early growth and physiological responses of Q. acutissima to dehydration and facilitate the selection of drought-resistant tree families.

• Food Science and Biotechnology
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• 제14권3호
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• pp.375-379
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• 2005

Physicochemical properties, intestinal microbial growth, and inhibitory effects of alcohol-insoluble polysaccharide (AIP) extracted from cucumber peel were investigated. AIP was composed of 14.54% crude protein, 1.04% crude lipid, 13.74 % crude ash, 9.1% soluble dietary fiber, and 41.2% insoluble dietary fiber. AIP showed low bulk density (0.18 g/mL) and water-holding capacity (6.39 g/g), and high oil-holding capacity (3.96 g/g). Pectic substance fractions [water-soluble pectic substance (WSP), ethylenediaminetetraacetic acid-soluble pectic substance (ESP), and alkali-soluble pectic substances (ASP)] and hemicellulose fractions [1 M KOH-soluble hemicellulose (KHP1) and 4 M KOH-soluble hemicellulose (KHP4)] were obtained from sequential chemical fractionation of AIP. WSP showed higher total sugar contents than total uronic acid contents, whereas opposite results were observed in ESP and ASP. Molecular weight distributions of three pectic substance fractions were in order of ASP>ESP>WSP. Ion exchange chromatogram pattern of WSP was different from those of ESP and ASP. Major component of WSP was fraction eluted by 0.05 M ammonium acetate buffer, whereas that of ESP and ASP was fraction eluted by 0.2 M NaOH. WSP and ASP showed growth-promoting activities against Lactobacillus brevis, Bifidobacterium bifidum, and B. longum, whereas B. bifidum and B. longum for ESP. KHP1 and KHP4 fractions had significant growth-promoting activities against B. bifidum.

• 동아시아식생활학회지
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• 제23권1호
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• pp.85-91
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• 2013

Korean traditional rice wine, Makgeolli, has been widely consumed and increasingly popular in Korea. In this study, we examined Makgeolli supplemented with cranberries (0, 5, 10 and 15% by rice weight) during fermentation for seven days for the various quality characteristics : pH, total acidity, soluble contents, color, reducing sugars, alcohol contents, and DPPH free radical scavenging activities, total flavonoids, microbial properties, and sensory properties. After the pH value decreased from a range of 4.40~5.63 to 3.83~3.94 up to day 3, the pH gradually increased until day 7. As fermentation proceeded, soluble contents and reducing sugar increased in most of the samples, with a temporary reduction after day 2. There were no differences in L and b color values, but the "a" value showed significant differences with the rate of cranberry added. The DPPH free radical scavenging activity and total flavonoid content of cranberry Makgeolli were higher than those of the control. After fermentation for seven days, the alcohol content ranged from 14.57 to 17.40%, while total acidity levels were within the range of 0.50 to 0.54%. Yeast cell counts increased until day 3 and then, gradually deceased. In the sensory evaluation, Makgeolli with 10% cranberry showed the highest overall acceptance.

• Journal of Microbiology and Biotechnology
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• 제27권10호
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• pp.1790-1797
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• 2017

In the present study, we demonstrate that the growth of salt-stressed pepper plants is improved by inoculation with plant growth-promoting rhizobacteria (PGPR). Three PGPR strains (Microbacterium oleivorans KNUC7074, Brevibacterium iodinum KNUC7183, and Rhizobium massiliae KNUC7586) were isolated from the rhizosphere of pepper plants growing in saline soil, and pepper plants inoculated with these PGPR strains exhibited significantly greater plant height, fresh weight, dry weight, and total chlorophyll content than non-inoculated plants. In addition, salt-stressed pepper plants that were inoculated with B. iodinum KNUC7183 and R. massiliae KNUC7586 possessed significantly different total soluble sugar and proline contents from non-inoculated controls, and the activity of several antioxidant enzymes (ascorbate peroxidase, guaiacol peroxidase, and catalase) was also elevated in PGPR-treated plants under salt stress. Overall, these results suggest that the inoculation of pepper plants with M. oleivorans KNUC7074, B. iodinum KNUC7183, and R. massiliae KNUC7586 can alleviate the harmful effects of salt stress on plant growth.

• 원예과학기술지
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• 제34권6호
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• pp.898-911
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• 2016

Sugars play many important roles in plant metabolism and directly influence fruit quality. The effects of two edible coatings, 2% calcium chloride and 1% pullulan, on sugar metabolism in postharvest Huangguan pear fruit were investigated during cold storage. The respiration rate, sugar content and composition, sucrose metabolism enzyme activities [acid invertase (AIV), neutral invertase (NI), sucrose synthase (SS), and sucrose phosphate synthase (SPS)] and expression of the AIV gene were analyzed during storage at $0^{\circ}C$ for 210 days. Coating treatments slowed the decrease of sucrose and hexose, the respiration rate, and the activities of AIV, NI, SS and SPS, thus maintaining high total soluble solids (TSS) and titratable acid (TA) contents in the fruit. There were no significant differences in AIV expression or activity between the treated and control groups of fruits. Both of the coatings could inhibit the activities of sucrose-cleaving enzymes, thus slowing the decrease of sugar content and maintaining high fruit quality during cold storage.

• 동아시아식생활학회지
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• 제10권4호
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• pp.281-287
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• 2000

Major chemical components of sweet drink and vinegar prepared with Liriopis tuber were investigated sensory quality. The contents of total soluble solid, total sugar, non-reducing sugar, total saponin, ash and protein in the processed of LIriopis products ranged 7.71~10.67%, 4.94~9.77%, 1.98~4.67%, 0.80~0.59%, 0.40~0.36%, and 0.44~0.49%, respectively. In addition, levels of succinic, malic and acetic acid in the products ranged 78.9~96.3, 23.6~6.3 and 12.7~2686.0mg/100ml respectively. Meanwhile, the sweet drink contained 1.89mg%(w/v) of hydroxyprolin, 0.39mg%(w/v) of glutamic acid, 0.22mg%(w/v) of arginie, 0.15mg%(w/v) of citruline and 0.11mg%(w/v) of potassium. The vinegar contained 2.89mg%(w/w) hydroxyprolin, 248.2$\mu$g/100ml glutamic acid, 99.2$\mu$g/100ml arginine, 205.5$\mu$g/100ml citruline and 143.46$\mu$g/100ml potassium.