• Applied Biological Chemistry
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• 제17권1호
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• pp.63-80
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• 1974

한국산유자(韓國産柚子)의 화학적성분(化學的成分)을 일반성분(一般成分)과 특수성분(特殊成分)으로 구분(區分)하여 일반성분(一般成分)이 관(關)하여는 시기별변화(時期別變化)를 특수성분(特殊成分)은 성숙기유자(成熟期柚子)에 관(關)하여 amino acid vitamin C, 유리당(遊離糖), 유기산(有機酸), 향성분(香成分)등을 분석(分析)하여 시기별성분(時期別成分) 변화(變化)가 식물생리(植物生理)에 미치는 영향(影響)과 식품(食品)의 효과적(效果的) 이용(利用)에 관(關)한 검토결과(檢討結果)는 다음과 같이 요약(要約)된다. 1. 과피(果皮)와 과육(果肉)의 시기별분석결과(時期別分析結果)는 과피율(果皮率)과 과육율(果肉率)를 비교(比較)할때 전자(前者)가 더 크며 지역적(地域的)으로 볼때는 과피율(果皮率)은 도서부(島嶼部)가 내륙지(內陸地)보다 더 크다. 2. 일반성분(一般成分)에 있어서 과피(果皮)에서는 3기(期)까지 수분함량(水分含豊)의 증가(增加)를 보이고 기후(其後) 일정상태(一定狀態)를 유지(維持)하며 조지방(粗脂肪), 섬유질(纖維質), 회분(灰分), 총산(總酸), 가용성무질소물(可溶性無蜜素物)등은 3기(基)까지 감소(減少)하며 환원당(還元糖)은 급증(急增)하고 섬유질(纖維質)과 총산(總酸)은 계속감소(繼續減少)를 보인다. 과육(果肉)에서는 3기(期)까지 수분(水分), 환원당(還元糖)이 증가(增加)하고 조지방(粗脂肪), 섬유질(纖維質), 회분(灰分), 조단백질(粗蛋白質), 가용성무질소물(可溶性無窒素物)등은 3기(期)까지 감소(減少)한다. 3 Vitamin C의 함량(含量)은 과육(果肉) 보다 과피(果皮)에 많고 일본산유자(日本産柚子) 보다 한국산유자(韓國産柚子)에 더 많었다. 4. 유리당(遊離糖)은 xylose, fructose, glucose, sucrose등 4종(種)이 분리검출(分離檢出)되었고 과육(果肉)보다 과피(果皮)에 더 많이함유(含有)되어 있었다. 5. 휘발성유기산(揮發性有機酸)의 함량(含量)은 과육(果肉)보다 과피(果皮)에 더 많고 과피(果皮)에 acetic acid, formic acid, n-valet acid등 3종(種)과 과육(果肉)에 formic acid, acetic acid, propionicacid 등 3종(種)이 분리(分離)되었다. 6. 비휘발성유기산(非揮發性有機酸)의 함량(含量)은 과피(果皮)보다 과육(果肉)에 더 많고 과피(果皮)에 citric acid, glutaric acid, malic acid tartaric acid, oxalic acid, malonic acid, succinic acid와 unknown 1종(種)등 8종(種)이 분리검출(分離檢出)되었고 과육(果肉)에서는 citric acid, malic acid, succinic acid, oxalic acid, glutaric acid, malonic acid등 6종(種)이 분리확인(分離確認)되있다. 7. 향성분(香成分)의 정유중성부(精油中性部)에서 D-limonene, ${\alpha}-pinone$, p-cymene의 3종(種)과 unknown 7종(種)등 10종(種)이 분리검색(分離檢索)되었고 함량(含量)으로 보아 D-limonene이 유자(柚子)의 주향성분(主香成分)인 것으로 생각된다. 8. 식품(食品)의 효율적이용(效率約利用)은 과피(果皮)와 과육(果肉)을 공(共)히 쓸수 있고 미숙과(未熟果)는 citric acid제조용(製造用), 성숙과(成熟果)는 과중제조원료(果汁製造原料)로 쓸수 있다는 것이 상기(上記) 연구결과(硏究結果)에의(依)하여 확인(確認)되었다.

• 동아시아식생활학회지
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• 제16권5호
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• pp.564-572
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• 2006

The application of Consomm prepared with different ingredients of ground beef and ground chicken ingredients to improve the taste preferences and reduce saving the food cost of Consomm was attempted by reviewing fundamental data and its examining the effect on the physicochemical characteristics of treatment. These treatments were prepared with the following different ratios (9:1, 7:3, 5:5, 3:7, 1:9 ; w/w) of ground beef to and ground chicken: 9:1, 7:3, 5:5, 3:7, and 1:9, w/w, respectively. Gelatin contents were increased significantly with by increasing the mixed ratio of ground chicken. The free sugars identified from Consomm were, glucose, fructose, and sucrose. Free sugar contents, increased significantly by with increasing the mixed ratio of ground beef. (Ed- what are the highlighted treatments? You need to explain in this abstract otherwise the reader doesn't know. For simplicity I suggest you don't use such nomenclaturehere in the abstract and simplify with merely the weight ratios. Confirm the changes that I've made) The highest and lowest free sugars werewas shown at A9:1 and 1:9 treatments, respectively whereas the lowest value was shown at I treatment. As many as 20 different kinds of free amino acids were detected infrom the Consomm and the amount of total amino acids waswere increased with by increasing the mixed ratio of ground chicken. The contents of arginine, glutamic acid and alanine contents were high in the free amino acids of Cconsomm prepared with different ingredients. The In the changes of mineral contents in the Consomm prepared with different ingredients, the mineral showed high contents increased according to in the following order of: K, Na, P, Mg, Ca, Fe, and Zn. From the The results of analysis results, in the Relatin contents, free sugars, free amino acids and mineral contents were all increased with by increasing the mixed ratio of ground chicken. The 7:3 treatment showed From above results, it was showed that B treatment prepared with a ratio of 1 ground beef to 3 ground chicken was the bestmost preferred in physicochemical qualities.

• 한국토양비료학회지
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• 제43권4호
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• pp.522-527
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• 2010

지베렐린산은 곰팡이 및 세균으로부터 생산되는 주요 식물생장촉진물질이며 다양한 산업에서 이용되고 있다. 본 연구는 Methylobacterium oryzae CBMB20을 이용하여 GA3를 생산하기 위해 탄소원 및 질소원을 선발하였으며, 선발된 탄소원 및 질소원의 최적 농도와 최적 비율을 조사하였다. 탄소원으로는 Na-succinate가 methanol, glucose, maltose, sucrose, fructose, lactose에 비해 가장 우수하였으며, 질소원으로는 $NH_4Cl$가 $NO_3$, $NaNO_3$, glycine 등에 비해 우수하였다. 배양액에서 Nasuccinate와 $NH_4Cl$를 각각 5 및 0.4 g $L^{-1}$ 농도 비율로 사용하였을 때 $CA_3$의 생산량이 가장 높았다. 또한 ammonium mineral salt 배지의 pH를 7로 유지하고 $30^{\circ}C$의 조건으로 96시간 배양하였을 때 $CA_3$의 생산이 최대로 나타나는 것을 확인하였다.

• 한국수산과학회지
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• 제47권2호
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• pp.144-153
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• 2014

Both docosahexaenoic acid (DHA, 22:6n-3) and eicosapentaenoic acid (EPA, 20:5n-3) have attracted increasing attention since the first epidemiological report on the importance of n-3 essential fatty acids. Lipids in microbial cells play various biological roles and, consequently, much research has been carried out on their role in cell physiology. The lipid composition of microorganisms can exhibit considerable variations depending on environment. The effects of culture conditions, temperature (15, 20, 24, 28, 32 and $36^{\circ}C$), salinity (10, 20, 30, 40 and 50 psu), pH (pH5, 6, 7, 8 and 9), rotation speeds (50, 100, 150 and 200 rpm), carbon sources, nitrogen sources and C/N ratio on the production of docosahexaenoic acid, fatty-acid profiles, and acids secreted to the broth culture by the oleaginous microorganism, Schizochytrium mangrovei (KCTC 11117BP), were studied. Temperature (initially $28^{\circ}C$), salinity (20 psu), pH (pH7), rotation speeds (100 rpm), organism fatty acids, and secreted acids in the broth were varied during cultivation of S. mangrovei. At pH 7.0, S. mangrovei was able to accumulate lipids up to 40% of its biomass, with 13% (w/w) DHA content. The monosaccharides glucose and fructose, and yeast extract were suitable carbon and nitrogen sources, respectively. The primary omega-3 polyunsaturated fatty acid produced was docosahexaenoic acid.

• 한국식품영양학회지
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• 제10권1호
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• pp.92-96
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• 1997

시판 식혜에는 설탕과 프룩토오스, 글루코오스, 말토오스 및 여러 사이즈의 말토올리고당, 한계덱스트린이 함유되어 있다. 그 중 한계덱스트린은 0.09%, 밥알은 0.2%를 나타냈다. 1H-NMR 분석 결과, 한계덱스트린은 $\alpha$-1,4-결합 및 $\alpha$-1,6-결합이 15:1의 비율을 나타냈다. Pullulanase 처리로, 말토오스에서 글루코오스 10잔기 이상의 말토올리고당까지 다양한 분포를 나타냈다. 한계덱스트린은 여러 아미라아제 처리 결과, 전통식혜보다 가수분해율이 훨씬 높았다. $\alpha$-글루코시다아제와 타액 $\alpha$-아밀라아제를 공동 작용시킨 경우는 62% 가수분해되었다. 그러나, 밥알의 가수분해율이 매우 낮았다. 그래서 전통 식혜에 비해 한계덱스트린의 비피두스 인자로서의 효과는 적고, 밥알의 식이섬유 작용은 커졌다.

• 한국식품조리과학회지
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• 제25권6호
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• pp.747-757
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• 2009

The purpose of this study was to enhance the quality of kochujang Apple juice was added to traditional Kochujang at 0%, 20%, 40%, 60 and 80%. Physicochemical and microbial characteristics were periodically investigated during at room temperature during a 90 day fermentation period. The moisture content of the apple Kochujang was higher than that of the control, while the salt content of the apple Kochujang was lower than that of the control, At first, the sweetness of the apple Kochujang showed no significant difference from the control; however, its sweetness increased during the 90 days. In all treatments, the pH value decreased during the fermentation period, while the titratable acidity increased during the fermentation period. Viscosity decreased greatly after 30 days. Sugar reduction was higher in the apple Kochujang than in the control, and its concentration increased with apple juice content. According to the analysis of free sugar, glucose, fructose, and maltose had an especially high ratio in the apple Kochujang. The organic acids detected in Kochujang were citric acid, malic acid, oxalic acid and lactic acids. The content of citric acid and malic acid were higher than the other acids in the apple Kochujang. L, a, and b values generally decreased during the fermentation period. When the Kochujang was made, the number of the total viable cells was $10^7\;CFU/g$. At room temperature, the number steadily increased up to the 30th day, then steadily decreased on the 90th day. After that, there was no significant change. The number of yeasts was $10^6\;CFU/g$ at the end of the 90th day. After the 90th day of fermentation, sensory results showed that the 60~80% apple juice Kochujang showed the best taste, appearance, texture, and overall quality.

• 한국식품과학회지
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• 제24권5호
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• pp.447-450
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• 1992

산수유의 가공식품화를 위한 기초실험으로 산수유의 식품화학적 일부 성분과 산수유 건과류 제조시 건조에 따른 과육분리 특성을 조사하였다. 산수유 과육의 주성분은 수분과 당질로 각각 73.5%와 18.6%였고, 씨의 주성분은 조섬유와 수분으로 각각 40.2%와 29.9%였다. 산수유 과육의 안토시아닌 함량은 건물량으로 183.0mg/100g이며, 산수유 과육의 유리당은 포도당과 과당이 각각 7.9%와 9.0%였고, 사과산으로 환산한 적정산도는 3.6%로, 이중 사과산과 호박산이 각각 1.9%와 0.5%였고, 산수유 착즙액의 pH는 3.19였다. Blanching에 의한 산수유 전처리방법은 부적당하였으며, 과육과 씨를 분리하기 위한 적정 무게감소율은 $30{\sim}35%$로, 이때 적정건조온도는 $60^{\circ}C$였다.

• 한국약용작물학회지
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• 제7권1호
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• pp.1-6
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• 1999

지황(Rehmannja glutjnosa)에서 종근 저장시 나타나는 병원균의 오염을 배제하면서 종묘를 대량 증식시키는 방법을 개발하기 위하여 액체 배양을 통해 직접 체세포배를 형성하고자 할 때 요구되는 배지, 질소원, 탄소원 및 pH와 배양 기간 중 배지의 성분 변화를 조사하였다. 줄기나 엽병을 접종조직으로 할 경우, 배지내 질소원인 $NH_4NO_3$ 와 $KNO_3$의 적정비율은 825 mg/1 : 1900 mg/l 이었고, 탄소원으로는 자당이 적합하였으며, 적정 농도는 3% 이었다. 배지로는 1X MS 배지가 적합하였고, 적정 BA 농도는 2.0 mg/l 였는데, NAA와 조합하였을 경우에는 BA 1 mg/l에 NAA를 0.5 mg/l 를 조합한 배지 와 BA 2.0 mg/l 에 NAA를 0.1 mg/l로 첨가한 배지가 체세포배 발생에 효과적이었다. 멸균 전에 pH를 5.7로 조정한 경우에 직접 체세포배의 형성에 효과적이었다. 배양기간 중 배지 내 $Ca^{++}$와 $Mg^{++}$이온은 거의 변화가 없었으나, $K^{+}$이온은 많이 흡수되었다. 배양 3주 째에 자당은 거의 고갈되었고, 과당과 포도당은 3주 째부터 흡수되기 시작하였다.

• Food Science and Biotechnology
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• 제17권4호
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• pp.687-691
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• 2008

This study was performed to investigate the taste composition and biological activities of cheonggukjang containing Rubus coreanum to improve cheonggukjangs' flavor and consumption. In R. corenum cheonggukjang (RCC), the total content of soluble sugars, including glucose, fructose, maltose, and sucrose, was 1,052.1 mg/100 g. Glutamic acid, phenlylalanine, leucine, cystine, and tyrosine were the major amino acids, and the ratio of sweet to bitter components was higher in RCC than in general cheonggukjang (GC). The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities of the extracts, in decreasing order, were found to be: ethanol extract> water extract> chloroform extract, at all concentrations. The water extract had the highest SOD-like activity (10.2%) at a concentration of 0.5 mg/mL, whereas the chloroform extract showed the highest SOD-like activity (19.1%) at a concentration of 2 mg/mL. The nitrite scavenging ability was higher at pH 1.2 than at pH 3.0 or 6.0, and had a positive correlation with the extract concentration. The chloroform extract had the highest nitrite scavenging ability (84.6%) at a concentration of 2 mg/mL and pH 2.0.

• 한국가정과학회지
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• 제8권4호
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• pp.23-35
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• 2005

The purpose of this study was to analyze the chemical components of Perilla leaf(frutescens Britton var. scuta Kudo) according to the making process, and to examine Hunter's color value and sensory evaluation of Jasosuksu by extraction time. Perilla leaves were prepared in three types; fresh leaf, dried leaf in the shade and roasted leaf after being dried in the shade in order to make Jasosuksu. The results of the research were as follows: Free sugars(sucrose, glucose, fructose) and organic acids(citric acid, tartaric acid, malic acid, succinic acid) were present in the fresh leaf, dried leaf and roasted leaf. $15{\sim}16$ kinds of amino acid including aspartic acid were determined in the fresh leaf, dried leaf and roasted leaf, and the major free amino acids were serine, aspartic acid, and glutamic acid. The major total amino acids of tile fresh leaf, dried leaf and roasted leaf were glutamic acid, histinine, and glycine. The major fatty acids of Perilla leaves were palmitic acid, linolenic acid, and linolenic acid. The content ratio of linolenic acid in fresh leaves was the highest, but that of palmitic acid was lower than that of dried leaves and roasted leaves. L value, a value, and b value of Perilla leaf were the highest in the roasted leaves followed by the order of dried leaves and fresh leaves. L value and b value of Jasosuksu extracted from roasted leaves were higher than Jasosuksu extracted from dried leaves. The preference of color, flavor, sweetness of Jasosuksu extracted from dried leaves was the highest when extraction time was 10 min. at $70^{\circ}C$, but that of Jasosuksu extracted from roasted leaves was the highest when extraction time was 15 min. at $70^{\circ}C$. The preference of color, flavor, taste of Jasosuksu extracted from roasted leaves was higher than that of Jasosuksu extracted from dried leaves.