• 한국식품영양학회지
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• 제29권6호
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• pp.889-898
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• 2016

This study was to evaluate the characteristics of bread and the rheology of flour dough containing sugar alcohols, after addition of fructose. In the farinogram tests, the addition of sugar alcohol changed the stability and mixing tolerance index. The stability and mixing tolerance index of farinogram increased as the amount of sugar alcohols increased. Amylograms revealed that the increase in gelatinization temperature and maximum viscosity of wheat flour dough with sugar alcohols was more than that of controls. Extensogram of dough with sugar alcohols exhibited higher extensibility and resistance. After fermentation treatment, the dough volumes prepared with only sorbitol and xylitol were lesser than those prepared after addition of fructose. The volume of loaf and specific volume of bread containing sugar alcohols with fructose significantly increased. The breads containing sugar alcohols showed greater taste, flavor and texture scores, for breads prepared with either sorbitol with fructose or xylitol with fructose, compared to breads without fructose. Overall preference scores by sensory evaluation of bread containing sugar alcohols with fructose were higher than bread with only sugar alcohols. These results indicate that the addition of fructose improves the flavor of bread containing sugar alcohols.

• 한국식품저장유통학회지
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• 제11권4호
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• pp.437-440
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• 2004

곶감은 상온 유통 시 백분과 갈변이 발생하며, 조직의 경화가 일어난다. 이러한 문제점들의 해결을 통한 상품성 유지를 위하여 전처리와 포장재에 따른 저장 곶감의 품질변화를 조사하였다. 그 결과 citric acid, salt, xylitol, L-cysteine을 처리 한 처리구(TB)의 Nylon 적층필름포장구(N/LDPE)가 상온($18^{\circ}C$)에서 6개월 동안 저장 시 다른 처리구 보다 곶감의 표면도 마르지 않았고, 갈변도나 분과 곰팡이, 중량변화율에서 가장 초기의 품질과 비슷하게 나타났고, 상품으로써의 가치가 가장 높음을 알 수 있었다.

• 대한치과교정학회지
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• 제27권4호
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• pp.539-548
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• 1997

부정교합의 치료를 위한 고정식 교정장치는 치아 이동에는 매우 효율적이지만 치면 세균막 관리는 어렵게 된다. 이에 따라 치태 및 세균이 증가하고 결과적으론, 치아우식 및 치아표면의 탈회등 부작용이 발생하게 된다. 본 연구에선 고정식 교정장치로 치료받는 환자에게서 탈회 및 치아우식을 낮추기 위한 방법으로, 0.05%의 NaF와 10% Xylito띠 함유된 양치액의 효과를 평가하고자 하는데 그 목적이 있다. 고정식 교정장치로 치료받는 환자 11세부터 14세까지(평균 연령 12.7세) 20명을 대상으로 하여 각 10명씩 실험군과 대조군으로 구분하였다. 실험군에선 0.05%의 NaF와 10% Xylitol이 함유된 양치액을 사용하게 하였으며, 대조군에선 증류수를 주로한 placebo 양치액을 사용하게 하였다. 양치액 사용전과 사용 후 3주, 6주, 9주시 치태를 채취하여 MSB배지 및 BHI배지에 배양하여 S. mutans의 수와 비율의 변화를 관찰하여 다음과 같은 결과를 얻었다. 1. 0.05%의 NaF와 10%의 Xylitol이 함유된 양치액을 사용한 군에서 S. mutans C.F.U.의 수는 양치액 사용전과 3주(p<0.01), 9주 (p<0.05)에서 통계적 유의차가 있었다. 2. Total C.F.U.에 대한 S. mutans C.F.U.의 비율은 실험군에서 사용전과 3주, 6주, 9주(p<0.01)에서 통계적 유의차가 있었다. 3. 양치액 사용후 일단 감소한 S. mutans 수는 그 후에 3주, 6주, 9주에서 계속적인 유의성 있는 감소는 없었다. 4. 실험군과 대조군에서의 S. mutans C.F.U.의 가장 현저한 감소의 차이는 양치액 사용 3주째였다.

• Journal of Dental Anesthesia and Pain Medicine
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• 제24권1호
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• pp.37-45
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• 2024

Background: The delivery of profound local anesthetics helps children receive successful treatment by reducing fear, anxiety, and discomfort during dental procedures. Local anesthetic injections are the most anticipated stimuli in dental surgery. Children's perceptions of pain can be altered by applying cryotherapy to precool the oral mucosa or by diverting their minds through taste distractions before administering local anesthetic injections. This study aimed to evaluate the efficacy of cryoanesthesia and xylitol sweet-tasting solution at the injection site in 7-10-year-old children. Methods: A total of 42 participants, aged 7-10 years, who underwent dental treatment requiring local anesthesia, were enrolled in the study. The children were randomly divided into three groups. In group I, sterile water was held in the mouth for 2 minutes before anesthetic administration, similar to group II, and in group III, a xylitol sweet-tasting solution was used for 2 minutes before needle insertion. The analysis of pain perception was carried out based on the Visual Analog Scale (VAS) and the Sound, Eyes, and Motor (SEM) scale. For VAS analysis, a one-way analysis of variance (ANOVA) was performed for intergroup comparison, and a post hoc Tukey test was performed for subgroup analysis. For the categorical SEM scale, the Kruskal-Wallis test followed by the post hoc test was performed for intergroup comparison. Where a P value of <0.05 was considered statistically significant at 95% confidence intervals. Results: Cryoanesthesia significantly reduced pain scores on VAS (4.21 ± 1.42) when compared to those on VAS with xylitol sweet-tasting solution (5.50 ± 1.40) and that with sterile water (6.14 ± 2.47). Intergroup comparison of the VAS scores among the three groups was performed using one-way ANOVA, which demonstrated statistically significant differences (P value <0.026) on the VAS scale. Intergroup comparison of the SEM scale was performed using the Kruskal-Wallis test, followed by post hoc comparison, which exhibited statistically significant differences (P < 0.007) among the three groups for the SEM scale. Conclusion: Cryoanesthesia demonstrated higher efficacy in reducing injection pain than that exhibited by the xylitol sweet-tasting solution.

• 한국미생물생명공학회:학술대회논문집
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• 한국미생물생명공학회 2004년도 Annual Meeting BioExibition International Symposium
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• pp.310-310
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• 2004

• 한국응용과학기술학회지
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• 제15권3호
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• pp.39-45
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• 1998

In recent years, there has been considerable interest in the development of new functional surfactant including new type of anionic surfactants. Anionic surfactants, ${\alpha}-sulfo$ fatty acids that straight long chain alkyl group having from 12 to 18 carbon atoms, were synthesized with sulfur trioxide-dioxane complex to good yield. Xylitol ${\alpha}-sulfo$ fatty acid esters were obtained by reaction that the acetification and esterification of xylitol, by addition reaction with sodium chloride and hydrolysis respectively. These compounds were a new group of destructible surfactants which readily hydrolyzed and oxidized in natural water reservoirs. Physical properties of these new compounds involved surface tension, critical micelle concentration(cmc), foaming power, emulsion power, and hydrolysis properties, were measured. The cmc values of the compounds by ring method were assumed to $7.0{\times}10^{-3}{\sim}3.0{\times}10^{-2}mol/{\ell}$ range and surface tensions at cmc were $25{\sim}31dyne/cm$ respectively.

• Journal of Microbiology and Biotechnology
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• 제10권4호
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• pp.564-567
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• 2000

A recombinant Saccharomyces cerevisiae, transformed with the genes encoding xylose reductase (XYL1) and xylitol dehydrogenase (XYL2) orginated from Pichia stipitis CBS 5776, was developed to directly convert xylose to ethanol. A fed-batch fermentation with the recombinant yeast produced 8.7 g ethanol/l with a yield of 0.13 g ethanol/g xylose consumed.

• KSBB Journal
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• 제4권2호
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• pp.69-73
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• 1989

Xylosw의 초기 농도가 2%, 4%, 8% 그리고 10%의 경우에 대하여 회분식 발효 실험을 하였다. 최대 ethanol수율은 2%, 4%, 8%과 10%의 xylose의 농도에 대하여 각각 0.46, 0.45, 0.43 그리고 0.42로 나타났다. Xylitol은 넓은 범위의 specific oxygen supply rate와 xylose 농도에서 거의 생성되지 않았다. 최대 specific productivity는 2-10%의 농도에 대하여 0.11, 0.11, 0.241, 0.0961g ethanol/hr-g DCW의 값을 보여주었다.

• 디지털융복합연구
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• 제11권12호
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• pp.515-522
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• 2013

최근 대체 감미료로서 당알코올과 합성감미제에 관한 연구가 활발히 진행되고 있다. 에리스리톨은 포도당을 원료로 효모에 의해 생산되는 포도당 발효감미료로서 과실류, 버섯, 포도주, 청주, 간장등의 발효식품에 함유되어 있는 천연당질로 $C_4H_{10}O_4$의 분자구조를 가지는 4탄당의 당알코올이다. 구강내에서 산생성균인 Streptococcus mutans의 증식과 산생성, 치면세균막 형성 및 치아우식증 등은 여러 종류의 영양물질이 혼합되어 있는 구강내에서 일어나는 과정이므로 본 연구는 에리스리톨과 다른 감미제에서 S. mutans의 성장력과 산생성력을 분석하여 에리스리톨이 치아우식증의 예방에 관여하는 중요한 기전을 밝혀내어 치아우식예방을 위한 제품을 생산하거나 활용시 올바른 정보를 제공하고 개선방안을 마련하기 위한 기초자료를 제공하고자 시행하였다. 연구결과 에리스리톨은 우식활성균의 성장을 억제시키고 산생성능을 감소시켜 치아우식을 유발하지 않으며 우식예방효과가 있는 자당 대체 감미제로 우수한 것으로 확인이 되었다.

• 한국식품조리과학회지
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• 제16권2호
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• pp.151-159
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• 2000

The effects of bromelain and $\alpha$-chymotrypsin treatments on the functional properties(foaming capacity, foaming stability, emulsifying capacity, and emulsifying stability) of soy protein isolate(SPI) and the addition of various sweeteners(sucrose, sorbitol, xylitol) on the quality attributes(viscosity, overrun ratio, melt-down property, and sensory characteristic) of soy ice cream were studied. SPI was more effectively hydrolyzed with $\alpha$-chymotrypsin than bromelain, resulting in a better foaming and emulsifying capacity. Adding xylitol could significantly improve the viscosity, overrun and melt-down property of soy ice creams while the effect was the lowest in the sucrose addition. Bromelain treatment caused a lower apparent viscosity of SPI suspension compared with $\alpha$-chymotrypsin treatment and untreated. The overrun ratios of the soy ice cream prepared with bromelain and $\alpha$-chymotrypsin treated SPI were 18.9∼25.9% and 24.9∼40.3%, respectively as a result of freezing with agitation for 20 min in an ice cream maker. Comparatively, untreated SPI could bring only 15.8∼21.4% overrun ratios after operating for 15 min. The bromelain treatment caused high melt-down tendency of the product while soy ice cream with untreated SPI showed an opposite trend. In sensory characteristics, no significant differences in the strength of beany flavor were noted among the samples. Sweetness, bitter taste, icy feel, and mouthfeel of the product were greatly affected by the enzyme-treatment of SPI. Soy ice cream added with xylitol after $\alpha$-chymotrypsin treatment was the most acceptable among all samples.