• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1251-1255
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• 1999

The sugar alcohols are useful alternatives to sucrose in confections because they provide desirable taste but lessen the potential risks for dental caries. The effects of sugar alcohol and their interaction on starch pasting properties were determined by the viscoamylograph with the concentration of 30%, 20%, 10% sugar alcohol in 1% CMC. The disaccharides, lactitol, maltitol, and isomalt, delayed pasting more than did monosaccharides, sorbitol and xylitol. With regard to the solubility in water, sorbitol and xylitol are more soluble than sucrose, maltitol and lactitol are almost equal and isomalt is less soluble than sucrose. Sorbitol and xylitol were highest on gelatinization. But their retrogradation occurred faster than other sugar alcohols. Lactitol and maltitol decreased gel strength more than did sucrose and other sugar alcohols.

• The Korean Journal of Food And Nutrition
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• v.16 no.3
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• pp.171-179
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• 2003

In order to investigate the effects of pickle carrier on physico-chemical characteristics of seasoning chicken products, chicken were cured in seasoning containing 100 ppm germanium water, green tea, water soluble mineral and mixtures(100 ppm germanium water+green tea+water soluble mineral) after addition of 0.1% concentration to the weight of chicken. The determination of pH, salt and sugar contents were carried out, according to curing time. The salt content showed 1.11 %, 1.21 % in cured at 24 hours in control of breast and leg, irrespective of chicken parts, in which showed 19.94 brix, 18.89 brix in sugar content, respectively. These results mean that breast and leg meat added with natural extracts and functional water showed higher sugar content than that of control, in which revealed shortening of curing time by increasing penetrating velocity of salt and sugar content. Thus, salt and sugar content tended to be increased as the curing time of pickle carrier were extended in seasoning chicken after dipping in pickle containing water soluble mineral ions for 6 hours. The seasoning chicken treated with natural extracts and functional water showed a lower than that of control in hardness, irrespective of chicken parts. Overall, the seasoning chicken treated with natural extracts and functional water showed a low TBARS value and Log CFU/g, in which revealed antioxidative and antimicrobial activity. The sensory evaluations of seasoning chicken added with natural extracts and functional water containing water-soluble mineral ions were not significantly different(P<0.05). The glutamic acid among free amino acid contents showed a high in seasoning chicken treated with green tea, compared to control. This amino acid played a important role in taste of seasoning meat. The doneness appearance in seasoning chicken added with natural extracts and functional water containing water-soluble mineral ions tended to not be different, compared to those of control. These results revealed that seasoning chicken added with natural extracts and functional water containing water-soluble mineral ions would be attractive in fast food market on the basis of improvement of tenderness, shortening of curing time and uniformity of roasting appearance in seasoning chicken.

• Journal of Microbiology and Biotechnology
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• v.16 no.6
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• pp.961-964
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• 2006

GDP-mannosyltransferase (GMT) is an enzyme responsible for the addition of a mannose to glucose ($\alpha$[1$\rightarrow$3]) during biosynthesis of the water-soluble branched polysaccharide acetan in Acefobacter species. In an effort to obtain a cellulose-overproducing bacterium, a mutant defective in GMT of Acetobacter xylinum KCCM 10100 was constructed by single crossover homologous recombination using part of the aceA gene encoding GMT amplified by polymerase chain reaction. The GMT-disrupted mutant produced 23% more cellulose, but 16% less water-soluble polysaccharide than those of the wild-type strain. Analysis of the sugar composition by gel permeation chromatography revealed that water-soluble polysaccharides produced by the GMT-defective mutant contained no mannose molecule.

• Journal of the Korean Society of Food Culture
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• v.11 no.3
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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.

• The Korean Journal of Food And Nutrition
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• v.11 no.5
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• pp.499-505
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• 1998

The purpose of this study was to ivestigate the structural characteristics of waste soulble browning reaction prodcuts (WS-BRPs) isolated from Korean red ginseng. They all showed the maximum absorbances at near 280 nm. Their IR spectra suggested the presence of hydroxyl, amide carbonyl and aliphatic methine groups. From sugar analysis it was identified that L and S-1 contained two kinds of suggar, glucose and xylose, and S-2, a fructose together with glucose and xylose. Thirteen different amino acids were identified in L. Ten amino acids from S-1 and seven amino acids from S-2 were identified using Auto Amino Acid Analyzer. Glycine, serine and glutamic acid in S-1 and one unknown amino acid and glycine in S-2 were detected as the major amino acids, respectively. From the 1H-and 13C-NMR spectra, it was identified that a number of sugar moieties, carbonyl and carbon double bonds (only in S-2) were contained in the three WS-BRP components. Approximate number of sugar moiety of L, S-1 and S-2 was determined to be 8∼10, 9∼11 and 4∼5, respectively. Contents of nitrogen, carbon and hydrogen showed L>S-1>S-2.

• Journal of Bio-Environment Control
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• v.20 no.4
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• pp.290-296
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• 2011

In our study, oriental melon (Cucumis melo L. var makuwa Makino) was harvested in Seongju at major harvest time from June to August with the intervals of one month in 2009. In order to elucidate the effect of meteorological condition of harvest time on fruit quality and water-soluble vitamin contents of oriental melon, quality attributes including weight, hardness, and sugar were examined and water-soluble vitamin contents such as folic acid and vitamin C were analyzed. Fruit quality factors and water-soluble vitamin contents were the highest in June when rainfall was low and solar radiation was high. Meanwhile, both of them were the lowest in July when it was the worst weather condition for cultivation of oriental melon. After then, the contents of folic acid and vitamin C increased when the rainfall had decreased in Aug. The contents of both vitamins were much high in placenta than peel and flesh. In conclusion, the meteorological condition of the summer season by torrential rains and lack of solar radiation influence water-soluble vitamin contents, especially folic acid contents of oriental melon as well as quality attributes such as hardness and sugar.

• Journal of the Korean Wood Science and Technology
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• v.49 no.4
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• pp.384-393
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• 2021

Recently, due to environmental and toxicity issues, there has been increasing attention on research regarding natural products that can reduce the use of chemical fertilizers. Wood extracts derived from the biorefining process contain various fertilizer ingredients. HPLC analysis revealed that wood extract contains approximately 5.2% hemicellulosic sugar. The growth of lettuce (Lactuca sativa) upon treatment with wood extract (extract obtained from steam-exploded pine) or water-soluble fertilizers containing different nutrients was analyzed in this study. After two weeks, the growth characteristics of lettuce as affected by wood extract or water-soluble fertilizers were significantly different. The effect of water-soluble fertilizers containing ascorbic acid, magnesium sulfate, citric acid, potassium nitrate, amino acids, or seaweed extract was less desirable than that of wood extracts regarding plant height (18.6 cm), number of leaves (10), leaf length (14.1 cm), shoot fresh wight (9.8 g/plant), root fresh weight (0.8 g/plant) and shoot dry weight (0.6 g/plant). The plant height, number of leaves, leaf length, shoot fresh wight, root fresh weight, shoot dry weight of water-soluble fertilizers containing wood extract were significantly different compared to the control (plant height :13.5 cm, number of leaves : 7, leaf length : 9.4 cm, shoot fresh wight : 5.3 g/plant, root fresh weight : 0.7 g/plant, shoot dry weight : 0.4 g/plant, root dry weight : 0.07 g/plant). From these results, it was concluded that wood extract can be used as a potential water-soluble fertilizer to increase the yield of leafy vegetables.

• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.184-189
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• 2001

Comparative effects of gamma irradiation and methyl bromide (MeBr) fumigation on water-soluble components of small red bean and mung bean were investigated. The levels of soluble solid and reducing sugar of soaked water at $20^{\circ}C$ for 16 h definitely increased as irradiation dose increased, which was more apparent in small red bean than in mung bean. But, their levels of MeBr-fumigated sample showed a similar result to those of the control, except for soluble solid of small red bean. The pH of soaked water was insignificantly different among treatments. The decrease in lightness (L value) and the increases of redness (a value) and yellowness (b value) were remarkable as irradiation dose increased, which was more significant in fumigated samples. The ${\Delta}E$ values of fumigated sample showed almost equaled to those of 10 kGy in red bean and 30 kGy in mung bean, respectively. Gamma irradiation caused the increase in free amino acids of soaked water, that mainly consisted of asparagine, glutamic acid, and valine, while fumigation reduced their contents. The extractables in soaked water, such as soluble solid and reducing sugar, showed a highly positive correlation with irradiation dose applied.

• Journal of the Korean Society of Food Culture
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• v.6 no.1
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• pp.61-69
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• 1991

Brewing method and quality of 10 sample of traditional Dungge-Jang in Kyungsang-Do area were investigated. In order to improve the taste of Dungge-Jang, some amount of boiled bean was added in the Dungge-Jang at early stage of fermentation. The level of amino nitrogen turned out to be low while that of water soluble protein and salt soluble protein was high. Glutamic acid, aspartic acid and proline were the major amino acid in water and salt soluble protein in traditional Dungge-Jang in Kyungsang-Do area. The content of total sugar and free reducing sugar were found to be considerably high, and among the free sugar, glucose was the highest$(2.16{\sim}4.02\;mg/ml)$, followed by maltose and maltotriose. Activities of acid protease and liquefying amylase were $0.13{\sim}1.36$ unit per milliliter and $10.18{\sim}15.19D^{40o}_{30}$ respectively. Result of sensory evaluation showed that the good Dungge-Jang turned out to have well harmonized taste of flavor, sweetness and sourness while the color looked slightly dark and yellow.

• Proceedings of the PSK Conference
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• 2002.10a
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• pp.143-146
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• 2002

Saponins are glycosidic compounds present in many edible and inedible plants. Structurally, they are composed of a lipid-soluble aglycone consisting of either a sterol or, more commonly, a triterpenoid and water-soluble sugar residues differing in type and amount of sugars ［1］. Because of their amphiphilic nature, they are highly surface-active. Their biological activity is closely related to the chemical structures that determine the polarity, hydrophobicith and acidity of compounds ［1］. (omitted)