• Title, Summary, Keyword: Sucrose

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Effect of Saccharides on Texture and Retrogradation of Acorn Starch gels (도토리 전분 겔의 텍스쳐와 노화에 미치는 당류의 영향)

  • Lee, Hyang-Aee;Kim, Nam-Hee
    • Korean Journal of Food Science and Technology
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    • v.30 no.4
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    • pp.803-810
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    • 1998
  • The mechanical and thermal properties of solutions of acorn starch were investigated, to determine the effect of sucrose on the retrogradation. The contents of moisture and amylose of purified acorn starch was 9.35, 27% respectively. From the moecular weight distribution, Mw and Mn of acorn starch were 1,220,432 and 137,201 relatively and the polydispersity of acorn starch was 8.8952. The creep compliance of acorn starch with and without sucrose were decreased with increasing sucrose concentration in the short term. The temperatures of DSC curve of 15% acorn starch solution containg sucrose shifted slightly to higher temperatures with increasing sucrose content. The enthalpy change associated with the gelatinization was increased with increasing sucrose content. After 7 days storage, the creep compliance of acorn starch gel with sucrose were shown higher than acorn starch gel. Regelatinization enthalpy of acorn starch/sucrose/water system was decreased with increasing sucrose content and increased with storage time. In addition, the characteristic temperatures such as onset temperature, peak temperature and conclusion temperature was increased by sucrose addition. Retrogradation ratio decreased with increasing sucrose content, thus sucrose inhibit retrogradation in the long term. Sucrose acts as an antistaling reagents and retatards the retrogradation.

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Sucrose Regulates Growth and Activation of Rubisco in Tobacco Leaves In Vitro

  • Roh, Kwang-Soo;Park, Bok-Youl
    • Biotechnology and Bioprocess Engineering:BBE
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    • v.9 no.3
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    • pp.229-235
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    • 2004
  • The influence of sucrose on in vitro growth, chlorophyll content, and rubisco/rubisco activase were studied in tobacco leaves. The most pronounced effect on in vitro growth and the chlorophyll content was found at 4% sucrose. The rubisco content increased with increasing concentrations of sucrose, but a point was reached beyond which the increasing concentrations of sucrose caused an inhibition of this enzyme. The rubisco activity showed patterns of change similar to the rubisco content. These data suggest that sucrose may have an affect on the activation and induction of rubisco and that sucrose can be both a positive effector and negative effector depend on its concentration. The degree of intensity of 55 and 15 kD polypeptides, which were identified as the large and small subunit of rubisco, respectively, by SDS-PAGE analysis at 4% sucrose was significantly higher than that of other treatments, indicating that sucrose had an effect on both subunits. We subsequently examined whether the rubisco content and activity of being induced by sucrose is associated with rubisco activase. The rubisco activase content at 4% sucrose was higher than that of other treatments. A similar change pattern was also observed in the activity of rubisco activase. The intensity of two 52 and 51 kD polypeptide bands at 4% sucrose was higher than that of corresponding bands of other treatments. The stimulatory and inhibitory effects of rubisco by sucrose seemed to be caused by rubisco activase.

Production of Glycosyl Sucrose by Cyclodextrin Glycosyltransferase of Alkalophilic Bacillus sp. No.4 and Its Application for Low-Cariogenic Sugar (호알칼리성 Bacillus sp. No.4의 Cyclodextrin Glycosyltransferase에 의한 Glycosyl Sucrose의 생산과 저충치성 당으로서의 응용)

  • Sohn, Cheon-Bae;You, Mi-Kyeong;Kim, Myung-Hee;Moon, Suk-Keung
    • Korean Journal of Food Science and Technology
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    • v.23 no.4
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    • pp.503-509
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    • 1991
  • Action of a cyclodextrin glycosyltransferase (CGTase) produced from alkalophilic Bacillus sp. No.4 was studied in a solution containing starch and sucrose to prepare glycosyl sucrose syrup with good sweetness and antidecaying properties of teeth. In the initial stage of the reaction the CGTase produced cyclodextrin, however, the cyclodextrin disappeared and glycosyl sucrose was formed with the lapse of reaction time. The best proportion of sucrose to starch for prodution of glycosyl sucrose was about 1 : 1. The optimum pH and temperature of the coupling reaction was pH 6.0 and $60^{\circ}C$, respectively. Main composition of glycosyl sucrose syrup prepared with 20% starch and 20% sucrose was sucrose 18%, glucosyl sucrose ($G_{2}F$) 15.3% and maltosyl sucorse ($G_{3}F$) 11.3%. And glucose, maltose and maltotriose were produced very little. Smaller amounts of acid and insoluble glucan were formed in the syrup by Streptococcus mtans OMZ176 than in the sucrose. Therefore, the prepared glycosyl sucrose sucrose syrup is expected to prevent teeth from decaying.

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Characterization of the scr Gene Cluster Involved! in Sucrose Utilization in Bifidobacterium longum (Bifidobacterium longum의 Sucrose 대사 관련 scr 유전자군의 특성 규명)

  • 권태연;이종훈
    • Microbiology and Biotechnology Letters
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    • v.32 no.3
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    • pp.199-205
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    • 2004
  • The nucleotide sequence of 8.6-kb EcoRI fragment containing sucrose phosphorylase gene isolated from Bifidobacterium longum SJ32 was determined. It was found that the fragment contained five open reading frames including the gene cluster for sucrose utilization such as a sucrose phosphorylase (ScrP), a sucrose transporter (ScrT), and a GalR-LacI-type transcriptional regulator (ScrR) identified by amino acid homology. Each gene showed over 94% amino acid homology among various B. longum strains. Genomic organization of the gene cluster is the same as those of other strains of B. longum but different from that of B. lactis. In spite of high homology of each gene among B. longum strains, the difference of flanking sequences of the gene cluster between strains SJ32 and NCC2705 insinuates the horizontal transfer of scrPTR between B. longum strains. The increase of sucrose phosphorylase activity in heterologous E. coli system by the co-expression of scrT with scrP against the single expression of scrP was measured. It seems to be the result of sucrose uptake increment by scrT in the host and is an indirect evidence that scrT is the gene for sucrose transport. The existence of multiple sucrose uptake systems in B. longum is supposed from the findings of several genes besides scrPTR involved in sucrose uptake in the genome of B. longum NCC2705.

THE EFFECT OF FRUCTOSE ON THE METABOLISM OF SUCROSE BY STREPTOCOCCUS MUTANS (Streptococcus mutans의 자당 대사에 미치는 과당의 영향)

  • Shim Jig-Hyeon;Vang Mong-Sook;Yang Hong-So;Park Sang-Won;Park Ha-Ok;Oh Jong-Suk;Lee Jai-Bong
    • The Journal of Korean Academy of Prosthodontics
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    • v.44 no.1
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    • pp.124-134
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    • 2006
  • Statement of problem: Streptococcus produces energy and forms extracellular polysaccharides by metabolizing sucrose. Insoluble glucan, a kind of extracellular polysaccharide, is the important material of dental plaque. Fructose affects the metabolism of sucrose. Purpose: The purpose of this study was to evaluate the effect of fructose on the metabolism of sucrose in Streptococcus mutans. Materials and methods: To determine the effect of fructose on the formation of artificial plaque by Streptococcus mutans Ingbritt, S. mutans and fructose were placed in beakers containing M17 broth and sucrose. The wires were hung on frameworks inserted into cork stoppers, and then immersed in each of the beakers. After the incubation with gentle shaking, each wire was weighed. To analyze the effect of fructose on the sucrose metabolism by S. mutans or glucosyltransferase, S. mutans and fructose were placed in M17 broth containing sucrose. After the incubation. the remaining sucrose and polymers were analysed by thin layer chromatography. Results: The following results were obtained; 1. When Streptococcus mutans was cultured in the media containing 3% sucrose for 8 hours, the mean weight of formed artificial plaque on the wires was $124.3{\pm}3.0mg$, whereas being reduced to $20.7{\pm}10.2mg$ in the media added with 3% sucrose and 4% fructose(p<0.05) 2. When the control containing glucose was added with sucrose, the optical density of Streptococcus mutans solution cultured for 24 hours was not increased compared with the control, while being increased by adding with fructose. 3. When Streptococcus mutans was incubated in the media added with sucrose and fructose for 8 hours, the number of viable cells was increased compared with the media added with sucrose. 4. The amount of remained sucrose was increased in Streptococcus mutans culture supernatant of media added with sucrose and fructose than with sucrose only. but the amount of produced insoluble glucan was decreased. 5. The amounts of remained sucrose and produced soluble glucan were increased in the culture of glucosyltransferase-contained media added with sucrose and fructose than with sucrose only, but the amount of produced insoluble glucan was decreased . Conclusion: These results indicated that the sucrose metabolism and the production of insoluble glucan were inhibited in Streptococcus mutans by adding fructose in the media containing sucrose.

Rheological Properties of Sweet Potato Starch-sucrose Composite (고구마전분-sucrose 복합물의 레올로지 특성)

  • Cho, Sun-A;Yoo, Byoung-Seung
    • Korean Journal of Food Science and Technology
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    • v.40 no.2
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    • pp.184-189
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    • 2008
  • Effects of sucrose at different concentrations (0, 10, 20, and 30%, w/w) on steady and dynamic shear rheological properties of sweet potato starch (SPS) paste (5%, w/w) were investigated. The steady shear rheological properties of SPS-sucrose composites were determined from rheological parameters based on power law and Casson flow models. At 25$^{\circ}C$ all the samples showed pseudoplastic and thixoropic behavior with high yield stress. Consistence index (K), apparent viscosity (${\eta}_{a,100}$), and yield stress (${\sigma}_{oc}$) values of SPS-sucrose composites decreased with increasing sucrose concentration from 10% to 30%. The decrease of swelling power was observed at higher sucrose concentration (>20%) and the low swelling power yielded a lower K, ${\eta}_{a,100}$, and ${\sigma}_{oc}$ values. In temperature range of 25-70$^{\circ}C$, Arrhenius equation adequately assessed variation with temperature. Oscillatory test data showed weak gel-like behavior. Magnitudes of storage (G') and loss (G") moduli increased with an increase in sucrose concentration and frequency. The SPS-sucrose composite at 30% concentration closely followed the Cox-Merz superposition rule.

The Base Catalyzed Synthesis of Sucrose Ester Containing Omega-3 Fatty Acids (오메가 3 지방산을 함유한 Sucrose Ester의 합성)

  • Shin, Jung-Ah;Jang, Ji-Sun;Hong, Jang-Hwan;Lee, Ki-Teak
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.35 no.9
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    • pp.1224-1231
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    • 2006
  • Sucrose esters were synthesized by transesterification of sucrose with docosahexaenoic acid ethylester mixture (DHAEE). Potassium carbonate as a base catalyst was used in the presence of dimethylsulfoxide (DMSO) for the reactions. The reactions were performed with the different reaction times and molar ratios of substrates in the presence of surfactant in vacuum. Among the reaction conditions in this study, SE#4~7 showed the relatively high conversion rate (>96%) of DHAEE, leading to the high yield of sucrose esters. In addition, the product composition was changed from sucrose mono ester to di/tri/polyesters after the prolonged reaction time while the increased molar ratio of DHAEE also resulted in the composition changes of sucrose mono ester to the sucrose di/tri/polyesters. From the reaction (SE#7), conversion ratio was 98.5% in which 87.3% mono ester and 13.7% di/tri/polyester were found, resulting in the highest content of mono ester. Therefore, the sucrose ester containing various rates of mono and di/tri/polyesters, which effects on hydrophilic lipophilic balance (HLB) values, can be manipulatively synthesized using the reaction conditions reported in this study.

Quality Characteristics of Sponge Cakes with Various Sugar Alcohols (당알코올 첨가 스폰지 케이크의 품질특성)

  • Lee, Jin-Kyung;Oh, Myung-Suk
    • Journal of the Korean Society of Food Culture
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    • v.25 no.5
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    • pp.615-624
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    • 2010
  • This study was conducted to investigate the use of sugar alcohols as alternative sweeteners for replacing sucrose in sponge cake. The sponge cakes were prepared with only sucrose or a 50% replacement of sucrose with various sugar alcohols (erythritol, sorbitol, and xylitol). The specific gravity of cake batter containing only sucrose was significantly higher and the viscosity was significantly lower than those containing sugar alcohol (p<0.001). Among sugar alcohols, xylitol was the most similar to sucrose. The thermal characteristics, as assessed by differential scanning calorimetry, showed that sucrose delayed gelatinization of cake batter more than sugar alcohol, as the onset temperature and the peak temperature of cake batter containing only sucrose were higher than those containing sugar alcohol. The moisture content of cake containing sorbitol was the highest and that containing only sucrose was the lowest among cakes. The specific volume of cakes containing only sucrose and xylitol were higher and the baking loss rate of those were lower than other sugar alcohols. The volume and symmetry index of cake containing only sucrose were the highest among cakes (p<0.001), and xylitol was similar to sucrose for the above indices. The redness (a) and yellowness (b) values of crust containing only sucrose were significantly higher than those containing sugar alcohols (p<0.001). The a and b values of crumb containing erythritol were the lowest among cakes, showing a pale yellowish color. The microstructure, as assessed by scanning electron microscopy, showed that the cake containing only sucrose had more uniformly and finely distributed pores and a smoother cross section than that containing sugar alcohols. Cake containing xylitol was similar to cake containing only sucrose. Hardness, chewiness, and gumminess of cake containing only sucrose were higher than those containing sugar alcohols, whereas the adhesiveness of cakes containing sugar alcohols were higher than those containing only sucrose (p<0.01). Among sugar alcohols, xylitol was the most similar to sucrose in textural properties. In a sensory quality test, the tenderness and moistness of cakes containing sorbitol and erythritol were higher than those containing only sucrose and xylitol. The overall acceptance of cakes containing xylitol and only sucrose were higher than those containing sorbitol and erythritol (p<0.001). Thus, xylitol is more appropriate as a 50% replacement for sucrose than erythritol and sorbitol when preparing sponge cake.

Effect of arranging Angles and Sucrose Concentration on Vase life and Quality of Cut Rose 'Marina' (삽지각도와 Sucrose 농도가 절화 장미의 수명과 품질에 미치는 영향)

  • Song, Chae Eun
    • FLOWER RESEARCH JOURNAL
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    • v.19 no.3
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    • pp.151-157
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    • 2011
  • This research was aimed to extend the vase life and improve the quality of cut roses 'Marina'. This study investigated the effect of three different angles and sucrose concentration on the vase life and the quality of cut rose flowers. In first experiment, cut roses were placed in three different angles ($0^{\circ}$, $45^{\circ}$ and $90^{\circ}$) in holding solutions containing 0.5, 1 and 2% sucrose (soaking treatment), and examined the number of petals of cut roses. In second experiment, cut roses were placed in three different angles after pre-treated in 0, 1, 2 and 4% sucrose solution for 2 and 20 hours, and examined the flower diameter of cut roses. In third experiment, cut roses were examined the pigmentation, flowing response and chlorophyll contents in cut roses by three different angles after pulsing treatment (pre-treatment) in holding solution containing 2% sucrose for 2 and 20 hours. Results of this study showed that cut roses were influenced by arranging angles and sucrose concentrations. The vase life of cut roses were extended in $45^{\circ}$ and $90^{\circ}$ arranging angle, as compared with the control (distilled water), and the holding solution containing 2% sucrose significantly increased vase life of cut roses(P < 0.05). Flower diameter of cut roses pre-treated in 4% sucrose solution for 2 and 20 hours significantly decreased (P < 0.05). The pigmentation and flowing response in cut roses were beneficial in $45^{\circ}$ arranging angle treated with 2% sucrose solution for 2 and 20 hours. Chlorophyll content in leaves of cut roses was not influenced by arranging angles. The pigmentation and flowing response of $0^{\circ}$ and $45^{\circ}$ arranging angles were better than that of 90 arranging angle. The vase life of cut roses in $45^{\circ}$ arranging angle was more prolonged than that in $90^{\circ}$ arranging angle. In conclusion, the arranging angles seem to be effective in retarding senescence of cut rose flowers.

A Study on the Polymerization of acrylonitrile Initiated by Ce(IV)/Sucrose Redox System(I) (Ce(IV)/Sucrose Redox계에 의한 Acrylonitrile의 중합반응속도 및 반응기구에 관한 연구(I))

  • 천태일;최석철
    • Textile Science and Engineering
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    • v.21 no.5
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    • pp.27-36
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    • 1984
  • In this paper, sucrose was chosen as reducing agent on the polymerization of acrylonitrile in the redox system. The rate of polymerization and reaction mechanism and the dependence of Rp on temperature, pH, sucrose and monomer concentration were investigated. In the Ce(IV)/sucrose redox system the rate of Ce(IV) disappearance was also determined. The order of Rp was second order dependence on monomer concentration but it declined 3/2 order as sucrose concentration increased and the slope changed to first order above adequate monomer concentration. The rate of polymerization and reaction mechanism and the dependence of Rp on temperature, pH, sucrose and monomer concentration were investigated. fn the Ce(IV)/sucrose redox system the rate of Ce(IV) disappearance was also determined. The rate of Ce(IV) disappearance increased as sucrose concentration increased. Evaluation of Ro/Ri showed that the rate of oxidant product forming was much faster than that of initiation (Ro》Ri). The molecular weight distribution lied on the range of 106-104 by GPC analysis. It supposed that the reaction could not be controlled and several types of termination could occurred in this system.

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