• 한국식품영양과학회지
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• 제27권5호
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• pp.897-902
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• 1998

This study was conducted to develop the standard recipe of Dopyun according to the various content of mung bean starch and sugar. The effects of mung bean starch(10%, 15%, 20%) and sugar(20%, 30%) were evaluated on textural and sensory properties of Dopyun through the mechanical properties using texture analizer and sensory evaluation. Color was tested by color and color difference meter. For sensory evaluation, higher content of sugar and lower content of mung been starch(sugar 30%, mungbean starch 10%) showed advantages in acceptance fo taste and overall quality. Mechanical properties of hardness, cohesiveness and chewiness of Dopyun were increased significantly in Dopyun with higher content of mung bean starch and sugar. The values of Hunter color system indicated that "L" and "b" values tended to decrease and "a" value increase, as the mung bean starch and sugar proportion increased. In the analysis of correlation between sensory evaluation and acceptance test, it was found that they were highly related. In view of the above results, it came to the conclusion that Dopyun with the addition of 30% sugar and 10% mung bean starch could give the best result among the groups studied.sult among the groups studied.

• 한국연초학회지
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• 제13권1호
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• pp.27-35
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• 1991

These studies were conducted to investigate the changes of starch, sugar and nicotine content in relation to maturity and cultural conditions and correlation between growth characteristics and chemical components in order to improve the leaf quality. The results were summarized as follows; 1. Nicotine content, total nitrogen content and the ratio of total nitrogen to nicotine of the green leaf were increased with heavier fertilizer, wider planting space and lower topping, whereas starch, total sugar and the ratio of sugar to nicotine were decreased. 2. Starch content, sugar content and the ratio of total sugar to nicotine(T-S/Nic) in the cured leaf were decreased with milder planting space, less application of MH and delaying harvesting date. 3. It was estimated that 58.1% of starch of the harvested leaf was converted into sugar of the cured leaf, and also they were significantly correlated each other.

• 한국토양비료학회지
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• 제8권1호
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• pp.25-29
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• 1975

진흥(振興)과 IR667 벼의 등숙기간중(登熟期間中) 미등숙립(未登熟粒)(진흥(振興)은 비중(比重)은 1.06, IR667은 1.03이하(以下))중(中)의 당(糖)과 전분함량(澱粉含量)의 변화(變化)와 등숙률(登熟率), 미등숙립중(未登熟粒重)과 등숙립중(登熟粒重)의 변화(變化)를 조사(調査)하여 이들 상호간(相互間)의 관계(關係)를 검토(檢討)하여 다음 결과(結果)를 얻었다. 1. 미등숙립중(未登熟粒重)의 당함량(糖含量)은 진흥(振興)이 IR667 의 약(約) 2배(倍)로 높고 전분농도(澱粉濃度)는 약(約) 2.5~3.5% 높고 starch/sugar 비(比)는 IR667이 언제나 높아서 간 (稈)및 엽초에서 고당형(高糖形)이던 IR667 이 수기(受器)에서 고전분형(高澱粉形)으로, 고전분형(高澱粉形)인 진흥(振興)은 고당형(高糖形)으로 바뀌었다. 2. 등숙환경(登熟環境)이 좋은 경우에는 미등숙립중(未登熟粒重)이 먼저 최소치(最少値)에 이르고 다음에 등숙률(登熟率)이 최대치(最大値)에 이르며 최후(最後)에 등열립중(登熱粒重)이 최대치(最大値)에 이른다. 3. 당(糖)과 전분함량(澱粉含量)은 등숙(登熟)이 진행(進行)됨에 따라 점증(漸增)했다가 점감(漸減)하는데 최고치(最高値)는 등숙률(登熟率) 최대치(最大値) 이전(以前)에 오고 (6주이전(週以前)) 당(糖)이 8주(週)부터 훨씬 빨리 최대치(最大値)에 이르며 다시 증가(增加)하는 경향(傾向)이다. 4. 전분(澱粉)/당비(糖比)는 전분최고치(澱粉最高値)보다 빨리오며 IR667이 진흥(振興)보다 빠르다. 5. 미등숙립중(未登熟粒中) 전분함량(澱粉含量)의 최대치(最大値)는 진흥(振興)에서 51.1%였다.

• 한국식품조리과학회지
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• 제10권4호
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• pp.386-393
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• 1994

This study aims to establish the most favorable recipe for Mokwapyun. The ingredients were changed in a variety aspects. The kind and amount of sugar and starch are following: white sugar, brown sugar, honey(4T, 5T); white sugar and honey, brown sugar and honey(2T+2T, 3T+1T, 3T+2T). There are potato starch and mungbean starch. In this, the amount of starch to water are 4t to 3t and 5t to 3t. The moisture content of Mokwa was 76.23%, and that of Mokwapyun made of mungbean starch 41~50%, and the Mokwapyun made of potato starch was 38~47%. The pH of Mokwa juice was 3.15~3.43. The brix of Mokwa juice was 5.3%, and that of Mokwapyun made of potato starch was 43.1~45.9%, and the Mokwapyun made of mungbean starch was 40.1~46.5%. Mokwapyun tasted the best when it was made of potato starch(starch to water=4t to 3t) mixed white sugar(3T) and honey(1) than that of made of one kind of sugar, and was higer evaluated the texture.

• 한국작물학회지
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• 제50권6호
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• pp.384-386
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• 2005

벼 품종의 직파적응성을 평가하기 위하여 입모율이 높은 ASD1 품종과 비교적 낮은 IR72품종에 대한 종자의 발아기간 중 공기와 질소 충진상태에 따른 sugar와 starch 함량의 변화를 검토하였다. 1. 공기 충진상태와 질소 충진상태에서 직파적응성이 높은 ASD1 품종은 비교적 낮은 IR72 품종보다 발아기간 중 starch 함량이 높았으며 두 품종간 starch 감소 패턴이 상이하였다. 2. 공기 충진상태와 질소 충진상태에서 직파적응성이 높은 ASD1 품종은 비교적 낮은 IR72 품종보다 발아기간 중 sugar 함량이 높았으며 두 품종간 sugar 증가 패턴은 같은 경향이었다. 3. ASD1 품종은 IR72 품종보다 공기와 질소를 계속 충진하거나 주기적으로 주입 또는 질소 충진후 공기를 보충하는 조건 등의 어떠한 충진조건에서도 발아경과에 따른 sugar 함량이 높았다.

• 한국작물학회지
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• 제47권2호
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• pp.75-79
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• 2002

This study conducted to elucidate the change of the cation content (Na$^{+}$, $K^{+}$, and $Ca^{2+}$), the L-proline content, and the sugar and starch content in the stems, roots, and leaves of three cultivars of the 30 days old seedling soybeans (Glycine max L. cv. Danwonkong, Hwang-keumkong, and Kwangankong) after 100 mM NaCl stress containing 1/2 Hoaglands nutrient solution in the sand culture. The reduction of the dry matter weight after 100 mM NaCl treatment among cultivars was higher in the order of Kwangankong, Danwonkong, and Hwang-keumkong. The highest reduction of the dry matter weight was occurred at the roots among three parts of plant. The Na$^{+}$ content increased with NaCl treatment in overall and specially greatly increased in roots and stems. The $K^{+}$ and $Ca^{2+}$ content decreased with NaCl treatment at the roots and stems. The $K^{+}$ content, however, at the leaves increased in all three cultivars with the NaCl treatment. The L-proline content with NaCl stress increased greatly. The increment of the L-proline content at the stems and roots of Hwangkeumkong was lower than that of other two cultivars, K wangankong and Danwonkong. The sugar content decreased with NaCl treatment at the stems and leaves. The starch content also decreased at the stems and leaves with NaCl treatment.aCl treatment.

• 한국작물학회지
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• 제43권2호
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• pp.95-100
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• 1998

Seedling establishment of soybean [Glycine mar (L.) Mer-rill] is an important factor for soybean production in the field. The objective of this study was to determine the distribution of chemical composition in the emerging organs during seedling development in soybeans. Three soybean cultivars (Hill, Paldalkong, and Jangyeobkong) were planted at the Research Farm of College of Natural Resources, Korea University, on May 26, June 5, and June 14. Protein, oil, sugar, and starch contents were measured in each organ at each developing stage. Mean dry weight of three soybean cultivars decreased until VE stage and increased after this stage. Protein content of whole seedling did not change significantly during the seedling growth stage, but the amount in cotyledons markedly decreased with each growth stage increment. About 88% of the cotyledon protein was translocated to the other parts of the seedling at the V2 stage. Oil content of cotyledons sharply decreased until the V1 stage. Sugar content of the seedling was not detected at VE stage and starch content of seedlings increased slightly at VE and VC stages. For the changes of each metabolic component, the amount for whole plants decreased until the V1 stage and started to increase after this stage. The results of this study provide evidence for the breakdown of carbohydrates and oil at the initial stage of seedling growth.

• 한국미생물·생명공학회지
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• 제19권3호
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• pp.290-295
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• 1991

Maltose 생산효소인 Fungamyl과 생전분의 알칼리성 현탁액에 고형분쇄마찰매체를 첨가교반하면서 증자액화과정을 거치지 않고 생전분으로부터 maltose를 직접 생성시키는 연구를 수행하였다. 불용성 생전분을 기질로 하는 분쇄마찰 효소반응계에서 효소반응은 증자액화된 전분을 기질로 하는 기종의 maltose 제조법과 비슷한 효소반응속도를 보였다. 그러나 24시간후 maltose 농도는 증자법을 초과하여, 생전분의 농도가 150g/l일 때 95g/l의 maltose를 얻을 수 있었고, 첨가생전분에 대한 수율은 0.60이었다. 또한 생산된 포도당, maltose, maltoriose의 농도는 각각 20, 95 그리고 13g/l였으며, maltose의 함량은 72%로서 증자법의 6%0에 비하여 매우 높았다.

• 한국작물학회지
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• 제44권3호
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• pp.267-272
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• 1999

In order to determine the optimum harvest time of vegetable corns, the changes in sugars, soluble solids, and flavor of kernels of sweet (cv. ‘Golden Cross Bantam 70’), super sweet (cv. ‘Cocktail E-51’), and waxy corns (cv. ‘Chalok 2’) were observed at different ripening stages. Sucrose was a major sugar in the sweet and super sweet corns and the content increased from 15 to 21 and 27 days after silking (DAS), respectively and then decreased. Glucose and fructose contents of sweet and super sweet corns tended to decrease with kernel maturity. Total sugar content of the sweet corn analyzed by the anthrone method increased rapidly from 15 to 21 DAS, while that of the super sweet and the waxy corns increased slowly up to 24 and 26 DAS, respectively and decreased thereafter. The content of soluble solids in sweet corn was much higher than that of super sweet corn. Starch content of the sweet corn increased slowly from 15 to 33 DAS, while that of the super sweet corn increased a little rapidly from 15 to 21 DAS and then leveled off to 33 DAS. Starch content of the waxy corn increased continuously from 21 to 38 DAS. There was a positive correlation between the sum of individual sugars (sucrose, glucose, and fructose) and soluble solids in both sweet and super sweet corns, while the content of soluble solids was not related to the sum of individual sugars or total sugars. The flavor rate of sweet and super sweet corns maintained high between 21 and 27 DAS and that of waxy corn decreased from 24 to 33 DAS. The optimum harvest time for sweet, super sweet, and waxy corns was thought to be 21 to 24 DAS considering sugar and starch contents, flavor, and marketing.

• 한국작물학회지
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• 제44권2호
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• pp.138-142
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• 1999

An experiment was carried out to find out the changes in morphology, sugars, and $\alpha$-amylase activity during the priming of rice seeds (Oryza sativa L. cv. ＇Ilpumbyeo＇). For priming, seeds were soaked in -0.6 MPa PEG solution at 15$^{\circ}C$ for 4 days (properly primed) and at $25^{\circ}C$ for 4 and 10 days (over-primed) and dried at room temperature. The size of coleoptile and differentiated leaves of properly primed seeds were bigger and coleoptile was separated from the other part of embryo compared with non-primed and over-primed seeds. As priming of seeds advanced, compound starch grains in the endosperm disintegrated into tiny starch granules, and small holes were found in the tiny starch granules and a cavities developed between embryo and endosperm. The radicle and plumule of properly primed germinating seeds developed faster than non-primed and overprimed germinating seeds. Sucrose, maltose, and raffinose contents of properly primed seeds decreased, while content of glucose and fructose and $\alpha$-amylase activity increased. However, sugar content and $\alpha$-amylase activity of over-primed seeds were lower compared with non-primed seeds or properly primed seeds.