• Korean Chemical Engineering Research
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• v.43 no.3
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• pp.380-386
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• 2005

Separation of fructose and glucose was performed using emulsion liquid membranes with a mixture of an organoboronic acid and a quaternary ammonium salt as a carrier in a batch reactor. In order to find a carrier and an optimal experimental condition suitable to the sugar separation, extraction of each sugar was carried out independently. The effect of various experimental variables, such as initial concentration of sugar in the feed phase, type of organoboronic acids, and w/o ratio, on the sugar separation was investigated, and the concentrations of sugars in each aqueous phase were analyzed. The ratio of degree of extraction of fructose to that of glucose was very high, but the concentration of fructose in the receiving phase was not too high. Therefore, a stronger stripping agent in the receiving phase was required for development of a practical ELM system suitable to the sugar separation.

• The Plant Pathology Journal
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• v.39 no.5
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• pp.417-429
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• 2023

Ralstonia solanacearum species complex (RSSC) is a soil borne plant pathogen causing bacterial wilt on various important crops, including Solanaceae plants. The bacterial pathogens within the RSSC produce exopolysaccharide (EPS), a highly complicated nitrogencontaining heteropolymeric polysaccharide, as a major virulence factor. However, the biosynthetic pathway of the EPS in the RSSC has not been fully characterized. To identify genes in EPS production beyond the EPS biosynthetic gene operon, we selected the EPS-defective mutants of R. pseudosolanacearum strain SL341 from Tn5-inserted mutant pool. Among several EPSdefective mutants, we identified a mutant, SL341P4, with a Tn5-insertion in a gene encoding a putative NDP-sugar epimerase, a putative membrane protein with sugar-modifying moiety, in a reverse orientation to EPS biosynthesis gene cluster. This protein showed similar to other NDP-sugar epimerases involved in EPS biosynthesis in many phytopathogens. Mutation of the NDP-sugar epimerase gene reduced EPS production and biofilm formation in R. pseudosolanacearum. Additionally, the SL341P4 mutant exhibited reduced disease severity and incidence of bacterial wilt in tomato plants compared to the wild-type SL341 without alteration of bacterial multiplication. These results indicate that the NDP-sugar epimerase gene is required for EPS production and bacterial virulence in R. pseudosolanacearum.

• Korean journal of food and cookery science
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• v.20 no.2
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• pp.158-163
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• 2004

The purpose of this study was to determine the organoleptic properties of mushroom pickles made at various compounding ratios according to central composite design for optimum organoleptic properties. In this study, various kinds of mushroom pickle were made at different compounding ratios of vinegar, sugar and salt-critical ingredients of the pickle recipe and the products were presented to an expert panel, who graded the subjects in 7 degrees for 5 items: color, flavor, hardness, taste and overall quality. As a result of sensory quality, mushroom pickles with 300g of vinegar, 150g of sugar and 60g of salt achieved the highest grade. Meanwhile, the results of Response Surface Methodology were different from the sensory quality results, showing that the optimum mixing conditions for overall organoleptic properties of mushroom pickle were 279.58g of vinegar, 179.34g of sugar and 59.09g of salt. (Ed- based on this conflict in results, I suggest that you make a final recommendation, of either the first, the second, or perhaps an intermediate, ratio)

• Journal of Mushroom
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• v.20 no.1
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• pp.1-6
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• 2022

A novel brown rot fungus Phaeolus schweinitzii IUM 5048 was firstly used for ethanol production. It was found that this fungus produced ethanol with various sugars, such as glucose, mannose, galactose and cellobiose at 0.28, 0.22, 0.06, and 0.22 g of ethanol per g of sugar consumed, respectively. This fungus showed relatively good ethanol production from xylose at 0.23 g of ethanol per g of sugar consumed. However, the ethanol conversion rate of arabinose was relatively low (at 0.08 g of ethanol per g sugar). P. schweinitzii was capable of producing ethanol directly from rice straw and corn stalks at 0.11 g and 0.13 g of ethanol per g of substrates, respectively, when the fungus was cultured in a basal medium supplemented with 20 g/L rice straw or corn stalks. These results suggest that P. schweinitzii can hydrolyze cellulose or hemicellulose to fermentable sugars and convert them to ethanol simultaneously under oxygen limited condition.

• Journal of Plant Biotechnology
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• v.44 no.2
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• pp.178-190
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• 2017

$Fragaria{\times}ananassa$, a strawberry evolved from hybridization between F. virginiana and F. chiloensis, is a globally cultivated and consumed fruit crop valued for its flavor and nutritional value. Flavor and quality of fruits are determined by factors such as sugars and organic acids present during fruit development. These characteristics are highly subjective in different genotypes and affected by various environmental factors. In this study, we analyzed contents of major sugar compounds including fructose, glucose and sucrose by HPLC analysis in four cultivars namely, Maehyang, Seolhyang, Festival and Sweet Charlie. We identified 55 genes related to fructose, glucose, sucrose and soluble sugar regulation whose expression were analyzed in four cultivars at three developmental stages of the fruit namely, green, white and ripened stages. Expression of these genes across these progressive fruit developmental stages varied among cultivars. Among the 55 genes, genes FaFru3, FaSuc11 and FaGlu8 revealed differential patterns of expression along developmental stages of the fruit in high and low sugar-containing genotypes, respectively and may be putative candidates for sugar content in strawberries. Expression of genes are discussed with regard to corresponding sugar content in these genotypes. Further analysis and application of these genes may be valuable in developing high sugar containing cultivars via marker-assisted breeding.

• Korean journal of food and cookery science
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• v.24 no.2
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• pp.206-211
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• 2008

This study investigated the feasibility of manufacturing a low-sugar wild vine jam by examining viscosity, water content, and pH, as affected by sugar and pectin content. The jams were prepared by adding various amounts of sucrose, glucose, or fructose (1.89 M, 2.34 M, 2.63 M, or 2.92 M) and/ or pectin (0%, 0.3%, 0.5%, 0.8%, or 1%) to wild vine juice and heating at $90^{\circ}C$ for 3 hrs. A higher viscosity was shown for the jam manufactured with sucrose as compared to those made with glucose or fructose, and the greater the sucrose level the higher the viscosity of the jam. The jam with 50% reduced sugar content showed a similar viscosity to the control jam, which contained only 2.92 M sucrose, when the sugar was co-added with pectin at 0.5% for the low sucrose jam, and at 0.8% for the low glucose or low fructose jams, respectively. The water content of the low sucrose jam was lower than that of the low glucose or low fructose jams, and adding pectin had no significant effect on the water content of the low sugar jam. The pH levels of the jams were not significantly different, regardless of the type and concentration of sugar, temperature, or pectin addition, and ranged between 3.6 and 3.8. Overall, the results clearly show that wild vine jam with 50% reduced sugar content and having the same viscosity as control jam, can be manufactured when pectin and sugar are added together.

• Food Science of Animal Resources
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• v.35 no.5
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• pp.622-629
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• 2015

The objective of this study was to investigate the effects of replacing sucrose with sugar alcohols (sorbitol, glycerol and xylitol) on the quality properties of semi-dried jerky. Total 7 treatments of jerkies were prepared as follows: control with sucrose, and treatments with 2.5 and 5.0% of sucrose replaced by each sugar alcohol, respectively. Drying yield, pH, water activity, moisture content, shear force, myofibrillar fragmentation index (MFI), 2-thiobarbituric acid reactive substance (TBARS) value, sugar content, and sensory evaluation were evaluated. Xylitol slightly decreased the pH when compared to the other sugar alcohols (p>0.05). The water activity of the semi-dried jerky was significantly reduced by treatment with glycerol and xylitol (p<0.05). The moisture content of semi-dried jerky containing various sugar alcohols was significantly higher than that of the control (p<0.05), while replacing sucrose with glycerol yielded the highest moisture content. The shear force of semi-dried jerky containing sugar alcohols was not significantly different for the sorbitol and glycerol treatments, but that replacing sucrose with 5.0% xylitol demonstrated the lowest shear force (p<0.05). The TBARS values of semi-dried jerkies with sugar alcohols were lower than the control (p<0.05). The sugar content of the semi-dried jerkies containing sorbitol and glycerol were lower than the control and xylitol treatment (p<0.05). In comparison with the control, the 5.0% xylitol treatment was found to be significantly different in the sensory evaluation (p<0.05). In conclusion, semi-dried jerky made by replacement with sugar alcohols improved the quality characteristics, while xylitol has applicability in manufacturing meat products.

• Journal of the Korean Home Economics Association
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• v.28 no.2
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• pp.37-45
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• 1990

The purpose of this study was to determine the foaming properties of two small red bean protein isolates at various conditions. Data concerning the effects of pH, temperature, MaCl concentration, sugar concentration and protein concentration on the properties such as solubility, foam expansion, foam stability were presented. The results were summarized as follows : 1. The crude protein contents of two small red beans were 26.14% and 22.71%. The percentage of nonpolar amino acid group was the highest and that of sulfur containing amino acid group was the lowest. 2. Protein solubility showed the minimum at pH 4.5 which is isoelectric point of small red bean protein isolate adn heat treatment lowered solubility(P<0.05). At pH 4.5, solubility increased sighificantly as 0.4M NaCl was added. However, the effect of sugar concentration in the solubility was not significant. 3. Foam expansion of two small red bean protein isolates was high at pH 4.5 and heat treatment at 10$0^{\circ}C$ lowered foam expansion(P<0.05). While addition of NaCl, sugar did not affect the foma expansion, gradual increment of the protein isolates concentration up to 9% decreased the foma expansion slightly. 4. Foam stability was significantly high at pH 4.5 and heat treatment at 10$0^{\circ}C$ lowered foam stability. Addition of sugar caused slight decrease in foam stability. From 1% to 9% suspension, foma stability increased significantly as protein concentration increased(P<0.05)

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.826-835
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• 2012

This study was conducted to examine the quality characteristics of Oncorhynchus masou stock containing various amounts of tomato (2%, 4%, 6%, 8% and 10%). To accomplish this, the moisture contents, Hunter's color value, pH, salinity, sugar contents, free sugar contents, minerals and free amino acid were measured. The b value decreased, while the L value, a value, pH, salinity, sugar contents, total sugar (fructose, glucose, sucrose) and minerals (Na, Mg, K, Ca, Fe) increased as the ratio of tomato increased. A total of 33 free amino acids were detected, and the amino acid content increased as the ratio of tomato increased. Investigation of different attributes revealed that tomato content significantly affected color intensity, savory flavor and tomato taste. In the acceptance test, stock containg 8% tomato was preferred for flavor, taste, texture and overall quality ; therefore, this was taken as the optimal tomato content for maximizing the overall quality of Oncorhynchus masou stock.

• BMB Reports
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• v.32 no.1
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• pp.98-102
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• 1999

Since carbohydrates are major mediators in cell-to-cell adhesion and communication, the development of specific and strong binders against them could generate promising therapeutics. As the first step towards that goal, sugar molecules have to be immobilized to be used as an affinity matrix. The amino functionality in sugar is the most active nucleophile for the immobilization, if the amino group is available. An alternative and general method is to use the hydroxyl group as a direct nucleophile, but the quantitation of immobilized hydroxyl groups is not easily done. To overcome this limitation, we have developed a method to immobilize various isomers of monosaccharides with p-nitrophenyl groups to the beads by using their hydroxyl groups. It was found that the amount of immobilized sugar was independent of the structure of the sugar, but was dependent on the number of hydroxyl groups. We also developed a sensitive method to quantify the amount of immobilized sugar at the picomolar scale by utilizing commercially available glycosidases to release a sensitive reporter molecule, p-nitrophenol, and detect it by HPLC. This new technique would allow a facile quantitation method for immobilized sugar molecules, which could be used as the affinity matrix to develop strong binders against biologically important sugars.