• Microbiology and Biotechnology Letters
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• v.5 no.3
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• pp.153-158
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• 1977

These experiments were conducted to investigate the condition of the production and the heat resistance of the acid protease by Rhizopus japonicus S-62. The results obtained were as follows: 1) The optimum concentrations of sucrose, yeast, ammonium chloride and sodium phosphate monobasic added to the wheat bran medium in the acid protease production were 0.5％, 2.0％, 0.4％, and 0.4％, respectively. 2) KH$_2$PO$_4$ and NaH$_2$PO$_4$ were the most effective as the heat resistant agents. 3) When the enzyme solutions added with KH$_2$PO$_4$ and NaH$_2$PO$_4$ to the concentration of 2％ were heated for 10 min, at 50$^{\circ}C$, their residual activities were 100％, respectively. 4) The heat resistant effects of KH$_2$PO$_4$ and NaH$_2$PO$_4$ were not observed almost above 55$^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.6
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• pp.911-916
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• 1995

Even though the saps have been consumed as beverage in Korea for a very long period of time, a little research has been conducted on the chemical composition. We determined mineral, free sugar, composition amino acids and nucleotides in the sap of Gorosoe(Acer mono Max.) and Sugar Maple(Pseudo-sieboldianum Kom.) collected from Sancheong, Kurye and Hamyang. The contents of solid, crude protein and ash were 1.1~3.3%, 0.03~0.12% and 0.02~0.05% in the sap of Gorosoe and Sugar Maple, respectively. The detectable nucleotides were CMP, UMP, IMP, GMP, AMP and hypoxanthine. Free sugar that we determined in the sap of Gorosoe and Sugar Maple were sucrose, fructose and glucose, but maltose was not detected. The chief component of saccharides in the sap was sugar and ranged from 7.1 to 36.6g/L. Especially, the sucrose contents in the sap of Gorosoe and Sugar Maple from Hamyang were higher 3.7 and 2.2 times than those from the other samples. The prominent minerals in the sap were calcium and potassium. The calcium concentration was ranged from 99.0~153.3mg/L in the sap of Gorosoe and was ranged from 21.2~32.4mg/L in that of sugar maple. The sap of Gorosoe and Sugar Maple were composed of 18 and 15 kinds of amino acid respectively, and the total contents of amino acid were in the range of 0.7~29.3mg%. The major amino acids in the sap of Gorosoe were taurine, serine, glutamic acid and aspartic acid in decreasing order. Taurine contents in the sap of Gorosoe and Sugar Maple was found to be the dominant amino acid.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.405-410
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• 1996

The fermented black tea with tea fungus (FBTF) known to cure various diseases was prepared by culturing tea fungus biomass in black tae with different kinds (sucrose, glucose, fructose and corn syrup) and concentrations (10-60% m/v) of saccharides. pH changes and total acid production of FBTF were investigated during 14 dats incubation at $5-45^{\circ}C$ The patterns of acid production in sucrose and fructose black tea solution were similar each other, and those in glucose and corn syrup black tea solution were similar each other showing that tea fungus biomass utilizes fructose than glucose more efficiently. The optimum incubation temperature for the formation and growth of tea fungus Biomass, and the acid production was $30^{\circ}C$ Low contents of total aids (0.1%-0.2%) were produced in 20% of higher concentrations of sucrose and fructose black tea solution, while 1.8% and 0.68% were produced in the 10% of sucrose and fructose black tea solutions, respectively, pH of FBTF dropped to 2.74-3.56 after 2 days of incubation of all the culture solution and Kept this level to 14 days incubation.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.539-545
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• 1997

Lactobacillus bulgaricus and Kluyveromyces lactis were inoculated to Jangyeob and Jinpum soy milks together after the addition of different amounts of lactose to increase the contents of oligosaccharides, which were compared with single cultured samples. The contents of stachyose, raffinose, sucrose, and glucose of samples without lactose decreased by single culture method, but the oligosaccharides decreased less than in single cultured samples containing of lactose. The oligosaccharides of single cultured samples were equal or decreased compared with soy milks. While those of mixed cultured Jangyeob and Jinpum samples containing 2% lactose for 24 hr incubation increased 125.0% and 118.1%, respectively and those of samples for 36 hr incubation increased 127.0% and 141.0%, respectively, those of mixed cultured samples containing 4% lactose for 24 hr incubation increased 112.5% and 123.0%, respectively and those of samples for 36 hr incubation increased 120% and 135.9%, respectively. Therefore, the oligosaccharides in samples containing 2% lactose were slightly more than in samples containing 4% lactose. Among the cultured methods, oligosaccharides were produced in the largest amounts by the mixed culture for 36 hr. The addition of lactose in soy milks for soy yogurts was effective in the formation of oligosaccharides since the galactose, produced by the hydrolysis of lactose, was thought to be combined with sucrose by the action of ${\beta}-galactosidase$ in yeast.

• The Korean Journal of Mycology
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• v.18 no.3
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• pp.115-126
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• 1990

To establish basic techniques for protoplast fusion of Coriolus versicolor several factors affecting protoplast formation and regeneration were investigated. Protoplast isolation was at maximum with 2.5-day cultured mycelia of C. versicolor treated with the combination of two enzymes, Novozym 234 (10 mg/ml) and cellulase Onozuka R-10 (15 mg/ml), for 3-4.5 hours at $30^{\circ}C.$ As an osmotic stabilizer for stabilizing the protoplast, 0.6 M sucrose was the best for formation and regeneration of the protoplast from the mycelia of the fungus and the regeneration frequency was 3.48%. Protoplast fusion was made by a modified method of Peberdy using PEG (M.W. 4,000). The fusion frequency between two mutants of C. versicolor was 1.86% and the fusion products showed differences in growth rate and colony morphology.

• Food Science and Preservation
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• v.20 no.5
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• pp.720-726
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• 2013

This study was carried out to optimize the filtration, clarification, anti-browning processing conditions of clear pear juice and to investigate changes in antioxidant activity of pear juice produced through different heating treatment. For the filtration with cheese cloth, filter paper, or centrifugation (10 min at 3,000 rpm), the pear juice was most efficiently filtered with centrifugation because it showed the highest lightness (L value) and lowest yellowness (a value). Among various clarifying agents, 1% of gelatin or bentonite clarified effectively pear juice but tannin or egg albumin did not. Among anti-browning agents (0.1%) like L-ascorbic acid, NaCl or citric acid, L-ascorbic acid prevented the browning of pear juice with the lowest browning index value (2.62), compared to that of NaCl (2.74), or citric acid (2.87). Fructose, sucrose, glucose and sorbitol were present in the pear juice, the fructose and glucose contents increased but that of sucrose decreased in the heated pear juice. The total polyphenol content of the heated pear juice significantly increase, and did the total flavonoid contents in the clear and heated pear juice. The DPPH radical scavenging activity and nitrate scavenging activity were higher in the clear and heated pear juice than in the fruit crush.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.365-369
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• 1994

In attempt to explain the effect of heat processing on the product quality in manufacturing strawberry jam, the heat stability of anthocyanin in strawberry by addition of some sweetners was studied, and the effect of sucrose by concentration and pH were also investigated. The heat stability of anthocyanin was maximum at pH 2.5 when maintaining at $87^{\circ}C$ for 60 minutes initially, but it was shifted to pH 3.0 after additional heating of 120 minutes. When the corn syrup, sucrose and glucose were used as a sweetner for manufacturing strawberry jam, the results showed that heat stability of anthocyanin in corn syrup was higher than that in sucrose and fructose, and the optimum concentration of sucrose for heat stability was 66 Brix%. The results also showed that anthocyanin content in strawberry jam significantly decreased logarithmically at $37^{\circ}C$, and spreadmeter value changed slightly at $37^{\circ}C$storage but it was not significant.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.1
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• pp.101-108
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• 1992

Changes were evaluated in chemical and textural properties of Jeung-pyun (fermented rice cake) altered by the particle size of rice flour, amount of added Tak-ju (Korean traditional unrefined liquor) and sucrose, fermentation time and temperature, and steaming time. Particle size of polished rice flour did not affect the volume expansion during fermentation of rice dough by Tak-ju. The maximum expanded volume was noted in the dough, containing 20% sucrose (rice flour vs sucrose = 5 : 1, w/w), fermented at $35^{\circ}C$ for 3 hours. Any volume expansion was not occurred in rice dough without sucrose. The highest value of reducing power and gelatinization degree were observed in the rice dough with Tak-ju (rice flour vs Tak-ju = 2 : 1, w/v), while the lowest blue value was revealed in that case. Steaming followed after fermentation made the smaller volume of bulk by $45{\sim}50%$ of the initial volume be showed just after fermentation. Jeung-pyun prepared under the conditions could give maximum expanded volume by fermentation showed the best overall quality by sensory and textual properties.

• Horticultural Science & Technology
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• v.29 no.3
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• pp.217-223
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• 2011

This study was conducted to examine the effect of several pretreatments and holding solutions on the vase life and quality of cut Polygonatum odoratum var. pluriflorum for. variegatum stems native to Korea. Postharvest foliar spray of 200 $mg{\cdot}L^{-1}$ $GA_3$ or 200 $mg{\cdot}L^{-1}$ BA + 200 $mg{\cdot}L^{-1}$ $GA_3$ markedly extended the vase life of cut stems of Polygonatum odoratum var. pluriflorum for. variegatum. These treatments maintained high chlorophyll contents as compared with the control (distilled water) during senescence of cut stems. Postharvest pretreatment (dipping) with 100 $mg{\cdot}L^{-1}$ $GA_3$ or 3% sucrose + 200 $mg{\cdot}L^{-1}$ 8-hydroxyquinoline sulfate (HQS) + 100 $mg{\cdot}L^{-1}$ $GA_3$ for 16 hours extended vase life of cut stems 2.5 times as long as nontreated control. Holding solution of 2% sucrose + 200 $mg{\cdot}L^{-1}$ HQS + 100 $mg{\cdot}L^{-1}$ $GA_3$ significantly extended vase life by 3.5 times and increased fresh weight as compared with control. $GA_3$ were very effective on preventing leaf yellowing of cut Polygonatum odoratum var. pluriflorum for. variegatum stems. Postharvest foliar spray of 200 $mg{\cdot}L^{-1}$ $GA_3$ or holding solution of 2% sucrose + 200 $mg{\cdot}L^{-1}$ HQS + 100 $mg{\cdot}L^{-1}$ $GA_3$ markedly extended vase life and improved quality of cut stems of Polygonatum odoratum var. pluriflorum for. variegatum.

• Journal of Food Hygiene and Safety
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• v.31 no.5
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• pp.335-341
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• 2016

This study was performed to provide basic data of Saekso 2 corn kernels. Proximate composition, free sugars, fatty acids and anthocyanin content of Saekso 2 corn kernels were analyzed. Proximate composition of dried Saekso 2 corn kernels were represented 8.84% moisture, 1.44% crude ash, 5.46% crude lipid, 10.31% crude protein. Free sugars composition by HPLC/ELSD showed that sucrose (1.00%), glucose (0.63%), maltose (0.52%), fructose (0.44%) were present. The composition of fatty acids in Saekso 2 corn kernels was analyzed by GC/FID. 11 species of fatty acids were analyzed in Saekso 2 corn kernels. The ratio of saturated fatty acids and unsaturated fatty acids 16.09 : 83.91. Content of linoleic acid was the highest in fatty acids. The total anthocyanin content in Saekso 2 corn kernels was 0.24% by UV/Vis. Anthocyanin components separated and quantified using HPLC/MS/MS. Cyanidin 3-O-glucoside chloride (C-3-G), pelargonidin 3-O-glucoside chloride (Pg-3-G) and peonidin 3-O-glucoside chloride (Pn-3-G) of anthocyanin were analyzed in Saekso 2 corn kernels.