• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.44 no.2
• /
• pp.138-142
• /
• 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.

• Plant Resources
• /
• v.8 no.1
• /
• pp.17-26
• /
• 2005

From the point of breeding view for our future, 20 Korean varieties of red pepper for the contents of capsaicinoids, free amino acids, free fatty acids and organic acids with powder product and eating qualities were chosen, and the sensory properties of their water and ethanol extract were compared in order to investigate the influence of the composition of test components on sensory acceptability of Korean red pepper. The composition of taste components in red pepper powder varied wildly depending on the varieties; total capsaicinoids content variety from 0.029 to $0.913\%$, free sugar 8.45 to $20.2\%$, and organic acid 4.58 to $19.54\%$. Capsaicinoid contents especially dihydrocapsaicin content, were highly correlated with pungent taste of the methanol extract of red pepper power, but did not show significant relationship to the overall sensory acceptability. However, the components analyzed here and eating and processing qualities include high variations and future breeding sources.

• Journal of Bio-Environment Control
• /
• v.12 no.4
• /
• pp.221-227
• /
• 2003

The objective of this research was to determine the effect of seed priming on membrane integrity during poriming and germination. Among the five chemicals, $KNO_3$at 150 mL gave the shortest $T_{50}$ (days required to reach 50% of the final germination percentage). Compared to unprimed, the seeds primed with 150 mL $KNO_3$ at 20$^{\circ}C$ for 4 days had reduced $T_{50}$ values when germinated at 15$^{\circ}C$. These results indicated that seed priming is an effective way for rapid and synchronized germination, especially at low temperature. Changes in conductivity of priming solutions during the 4-days period of priming were highly dependent upon the priming agents. Conductivity of the $KNO_3$ and $K_3PO_4$ solution slowly declined during the first 3 hours ad then increased Amount of amino acids, sugars and proteins exuded from seeds into $KNO_3$ solution were less than those into distilled water and $K_3PO_4$. All the results suggested that the $KNO_3$ priming play a positive role in regulating the permeability of cell membranes.

• Journal of the Korean Applied Science and Technology
• /
• v.33 no.4
• /
• pp.627-633
• /
• 2016

Sweet sorghum [Sorghum bicolor (L)] is one of the major crops for biofuels such as sugarcane and sugar beet which raw materials rich in saccharide. Sweet sorghum juice was extracted from the stem. It's composed of fermentable sugars such as glucose, fructose and sucrose. Ethanol from the extracted sweet sorghum juice can be easily produced by yeast fermentation process. Sweet sorghum juice is consisted of not only sugars but also various nutrients like nitrogen and phosphate. For commercial production of bioethanol, seed culture is one of the important parts of fermentation, so that optimal culture medium should be selected for the reduction of processing costs. In this study, sweet sorghum juice was estimated as a culture medium for seed culture of cellulosic bioethanol. For the comparison of cultures with various substrates, it used YPD including each 5 g/L yeast extract and peptone, sweet sorghum juice and hydrolyzed Miscanthus was taken part in the culture with 2%, 5% and 10% sugar conditions. Based on media of YPD and sweet sorghum juice, cell-mass concentration was obtained maximum more than $2.5{\times}10^8CFU/mL$ after 24 h of cultivation. Consequently sweet sorghum juice is suitable for the cell culture with more than $1.0{\times}10^8CFU/mL$ after 12 h of cultivation. This can be used as a culture medium for the cellulosic bioethanol industry.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.31 no.3
• /
• pp.367-372
• /
• 2002

In order to utilize safflower seed effectively as a food material, it was processed at the conditions including roasting temperature/time of 170$\^{C}$/10 min to 210$\^{C}$/30 min, ethanol concentration of 0 to 100% (V/V) and enzyme hydrolysis with $\alpha$-amylase, $\beta$-amylase, amyloglucosidase and cellulase. Safflower seed extracts had the highest soluble solid content at the condition of 60% ethanol concentration, roasting at 190$\^{C}$ for 20 min and hydrolysis with amyloglucosidase. Total phenolic compounds increased with the ethanol concentration, showing the highest at the condition of 80% ethanol, roasting at 170$\^{C}$ for 30 min and hydrolysis with amyloglucosidase. High level total flavonoid was observed at the condition of 80% ethanol, roasting at 210$\^{C}$ for 30 min and hydrolysis with amyloglucosidase. Safflower seed had sucrose as major free sugar as well as xylose and arabinose as minor free sugars. Organic acids in safflower seed included oxalic, citric, magic and fumaric acid. Serotonin I (N-[2-(5-hydroxy-1H-indo-1-3-yl)ethyl]ftrulamide) and serotonin II (N-[2-(5-hydroxy-1H-indol-3yl)ethyl]-p-coumaramide) as antioxidant compounds increased with ethanol concentration, showing the highest revel at 60% ethanol. Acacetin content increased with temperature and roasting time, with a maximum of 69.47 mg% at 210$\^{C}$ for 30 min.

• Food Science and Preservation
• /
• v.6 no.4
• /
• pp.475-480
• /
• 1999

The chemical components in different parts such as seed, cotyledon, hull, pod, leaf, stem and root of Korean sword bean(Canavalia gladiata) were determined in this study. The contents of total sugar and protein were relatively higher in cotyledon than other parts. The highest mineral component was K, Ca in root and leaf, respectively. In case of organic acids, relatively higher content of oxalic acid(2,556 mg%), citric acid(573 mg%) was found in leaf and pod, respectively. Among free sugars, the contents of sucrose(3.80%), fructose(2.17%) were the highest contents in hull and stem, respectively. The highest component total amino acids in cotyledon and leaf, pod, stem, and root was glutamic acid(592 mg%), glutamic acid(429 mg%), proline(497 mg%), lysine(328 mg%) and arginine(714 mg%), respectively. Among fatty acids in hull and pod, palmitic acid(32.75%, 21.93%) was high in saturated fatty acid fraction, while linoleic acid(39.15%, 43.03%) was high in polyunsaturated fatty acid fraction.

• The Korean Journal of Food And Nutrition
• /
• v.33 no.6
• /
• pp.666-671
• /
• 2020

To analyze the quality characteristics of soybean (Glycine max), the approximate analysis, physical properties, mineral and free sugar content of domestic soybean cultivars were analyzed. The moisture content was about 9.15~11.84%. The fat content of Cheonga, Taekwang, and Jinpung cultivars were 17.93~18.37%, which was significantly higher than that of others. Protein content of Cheonga and Seonyu were 36.15~36.70%, significantly higher than that of others. As for the weight and shape of soybeans, the Daewon was the largest allele, and the seed cover ratio was the highest in the Seonyu. In terms of water absorption rate, the Seonyu showed the highest absorption rate at 246.19%, and the Daewon showed the lowest absorption rate. Soaked soybeans had a hardness of 2.80~4.73 kg/㎠, which did not show low hardness in the sample with high moisture absorption. The grinded soybeans showed higher lightness and yellowness values than the raw soybeans, and the redness was decreased. Soybean minerals contained high K, P, Mg, and Ca content. Overall, The Taekwang contained more minerals than others. Stachyose, sucrose, glucose and fructose were detected as free sugars in soybeans. The total free sugar content of Taekwang was the lowest at 3.47%, and the Cheonga (6.80%) was the highest.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.8
• /
• pp.1037-1043
• /
• 2008

In this experiment, citrus juice was fermented by Gluconacetobacter hansenii TF-2, an isolate from tea fungus to develop a new type of acidic beverage. The juice broth is made by fermenting of $11{\sim}17%$ (v/v) juice and sweetened with sucrose (initial sucrose $10^{\circ}Brix$). The fermentation by G. hansenii TF-2 was initiated by adding 5% (w/v) of seed gel (pellicle, tea fungus) which was previously cultured in the same medium (fresh juice broth) and the fermentation was carried out in a dark incubator at $28{\sim}30^{\circ}C$ for about 15 days. During the fermentation a pellicle grew on the surface of the fermenting fluid and acids were produced. Fermented fluid (beverage) was centrifuged at 7,000 rpm for 15 min for further analyses. The highest amount of the other metabolites including organic acids were observed in 5 to 10 days. Major acids were acetic acid (fermented citrus beverage, CB). After 15 days of fermentation, organic acid content such as acetic acid in fermented beverage was measured to be $183.5{\sim}186.6\;ppm$. Free sugars content in CB were 56.8%, 35.1%, 40.7% and 63.2% of unfermented sucrose, glucose, fructose and sorbitol, respectively. When the growth rate of inhibitory effect of the fermented beverage was measured by using several species of food-related bacteria, the beverage fermented with CB exhibited the strongest inhibition against gram-negative (E. coli and Sal. Typhimurium). Its inhibition rate was between $71.9{\sim}94.0%$ at CB. Fermented beverage has shown effectiveness for antimicrobial activity against some species of food-related bacteria.

• Korean Journal of Food Science and Technology
• /
• v.28 no.2
• /
• pp.246-252
• /
• 1996

Changes in physicochemical properties of the defatted sesame meals at various roasting temperature and time have been studied. The roasting temperatures were $190^{\circ}C,\;210^{\circ}C,\;and\;230^{\circ}C,$ whereas roasting times were 5, 10, 20 and 30 minutes, The protein content of defatted sesame meals decreased during roasting and the oil content of the meals roasted at$210^{\circ}C$ for 10 minutes was 8.4%. The yields of sesame mea]s and oil, when roasted at $210^{\circ}C$ for 10 minutes, were 50.1% and 46.9%, respectively. The amino acids in sesame meals gradually decreased as roasting conditions became severe. Sucrose (162.6 mg%), glucose (37.7 mg%) and fructose (18.7 mg%) were detected in the raw sesame meals. The color of roasted sesame seeds and oils extracted from them became darker as the roasting temperature and time increased and the change in lightness greatly affected the total color change. The browning pigment of the sesame meal roasted at $190^{\circ}C$ was separated into a fraction I, II and III. When roasted at $230^{\circ}C$ for longer than 10 minutes, the soluble browning pigment decreased.

• Journal of Microbiology and Biotechnology
• /
• v.30 no.8
• /
• pp.1156-1168
• /
• 2020

Drought stress is threatening the growth and productivity of many economical crops. Therefore, it is necessary to establish innovative and efficient approaches for improving crop growth and productivity. Here we investigated the potentials of the cell-free extract of Actinobacteria (Ac) isolated from a semi-arid habitat (Al-Jouf region, Saudi Arabia) to recover the reduction in maize growth and improve the physiological stress tolerance induced by drought. Three Ac isolates were screened for production of secondary metabolites, antioxidant and antimicrobial activities. The isolate Ac3 revealed the highest levels of flavonoids, antioxidant and antimicrobial activities in addition to having abilities to produce siderophores and phytohormones. Based on seed germination experiment, the selected bioactive fraction of Ac3 cell-free extract (F2.7, containing mainly isoquercetin), increased the growth and photosynthesis rate under drought stress. Moreover, F2.7 application significantly alleviated drought stress-induced increases in H₂O₂, lipid peroxidation (MDA) and protein oxidation (protein carbonyls). It also increased total antioxidant power and molecular antioxidant levels (total ascorbate, glutathione and tocopherols). F2.7 improved the primary metabolism of stressed maize plants; for example, it increased in several individuals of soluble carbohydrates, organic acids, amino acids, and fatty acids. Interestingly, to reduce stress impact, F2.7 accumulated some compatible solutes including total soluble sugars, sucrose and proline. Hence, this comprehensive assessment recommends the potentials of actinobacterial cell-free extract as an alternative ecofriendly approach to improve crop growth and quality under water deficit conditions.