• Microbiology and Biotechnology Letters
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• v.19 no.2
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• pp.158-162
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• 1991

Endoinulinase was purified from a commercial inulin preparation produced by Aspergillus ficuum using ion exchange chromatography on CM-Sephadex C-50 and DEAE-Sepharose 6B, HPLC gel filtration on a Protein Pak 125 Colum and HPLC ion exchange chromatography on a TSK DEAE-5pw Column. The endoinulinase had a molecular weight of 72,000${\pm}$1,000 and was glycoprotein with 23 to 25% w/w sugar content. The enzyme was much more active on inulin with random cleavage mode than on sucrose and on palatinose: The ration of activity on inulin and sucrose (I/S ratio) was 10~14.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.605-611
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• 1995

Carbohydrase enzymes in honey catalyze transglucosylation reactions which result in the formation of structurally similar oligosaccharides. These oligosaccharides make up a small portion of the total carbohydrates in honey. These minor oligosaccharides in native-bee honeys were identified and quantitated employing trimethylsilylation by capillary Gas Chromatography. The minor oligosaccharides found in honey were eight disaccharides and five trisaccharides. The main oligosaccharide components of honey were erlose, maltose, turanose and sucrose.

• Journal of the Korean Society of Food Culture
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• v.12 no.2
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• pp.195-200
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• 1997

The purposes of this study were to investigate the Maillard reactions of some oligosaccharides with lysine and the antioxidative effects of the ethanol extracts from their reaction mixtures on the soybean oil. The Maillard reactions were carried out of 2% oligosaccharides such as palatinose (PN), fructooligosaccharide (FO), isomaltooligosaccharide (IMO) with 2% lysine (L) for 24 hours heating at 60, 80, $100^{\circ}C$. The color intensity of Maillard reaction mixtures were determined by UV-VIS spectrophotometer upon reaction time and temperature. And the antioxidative effects on the soybean oil of each ethanol extract from Maillard reaction mixture of each oligosaccharide were measured by peroxide value (POV). POV's of soybean oil including reaction extracts were determined regularly every 2 days during 20 days storaged at $60{\pm}1^{\circ}C$. The results were obtained as follows: 1. The color intensity of the Maillard reaction mixtures were raised highly as the browning temperature and time increased. The color intensity of PN L browning mixture was the highest. The order of high color intensity at $100^{\circ}C$ was PN L>FO L>Glu L>IMO L. 2. Comparing the antioxidative effect of Maillard reaction product (at $100^{\circ}C$, for 12 hours) of each oligosaccharide to that of BHT and TBHQ, the order of high antioxidative effect was TBHQ>IMO L>BHT>Glu L>PN L>FO L. 3. From these results, it was known that PN L shown as high brown color intensity was appeared low antioxidative effect, while IMO L shown as low brown color intensity was appeared high antioxidative effect. So, it was recognized that there was no relation between brown color intensity and antioxidative effect.

• Korean Journal of Food Science and Technology
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• v.47 no.1
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• pp.27-36
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• 2015

The improved analytical method with gas chromatography (GC) and GC-mass spectrometry was established to identify and quantify disaccharides and trisacchrides in honey. In this method, the analysis of trimethylsilyl (TMS), TMS-oxime and TMS-methoxime sugars takes into account the determination of a single peak of complete separation on the chromatogram. The number of possible peaks for the qualitative and quantitative determination of TMS, TMS-oxime, and TMS-methoxime sugars was 17, 22, and 25, respectively. This new analytical method allowed for the determination of diand trisaccharides in honey by TMS-oxime and TMS-methoxime derivatives. This study suggested that the improved method is more suitable and precise than the other analytical methods for the simultaneous determination of sugars in honey.

• KSBB Journal
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• v.17 no.6
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• pp.531-536
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• 2002

In this study, we attempted to increase the survivability of bifidobacteria in simulated gastric juices and bile salts after cell entrapment with alginate and various food additives, such as erythritol, isomalt, palatinose, skim milk, xanthan gum, isomalto-oligosaccharide, fructo-oligosaccharide, galacto-oligosaccharide, pectin, and mono-sodium glutamate. Additionaly, the stability of bifidobacteria during storage was investigated by measuring survival rate at different temperatures, i.e. at 4$^{\circ}C$, 25$^{\circ}C$ and -20$^{\circ}C$. Bifidobacteria were immobilized in alginate beads and the survival rate was monitored. It was found that bifidobacieria entrapped with 2.5％, alginate showed the highest survival rate at 12%. After addition of the various protective agents, erythritol(1％) showed the best protective efficiency with a survival rate of 56.0% among the additives tested when exposed to simulated gastric juices for 3 h. Immobilized cells suspended in 5% skim milk and stored at 4$^{\circ}C$ survived significantly more than cells stored at 25$^{\circ}C$ and -20$^{\circ}C$. Consequently, the study shows that the survival rate of bifidobacteria immobilized in combination with 2.5% alginate beads and 1% erythritol may be signifcantly increased in simulated gastric juices and bile salts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1848-1856
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• 2013

This study is designed to examine the change in physical properties of extruded brown rice-vegetable mix at different temperatures and $CO_2$ gas injections. Moisture content and screw speed were fixed to 27% and 100 rpm respectively. Die temperatures and $CO_2$ gas injections were adjusted to 60, 80, $100^{\circ}C$ and 0, 150 mL/min, respectively. The ratio of ${\alpha}$-brown rice, brown rice and sugars (oligosaccharides and palatinose) was fixed to 25, 50 and 16%, respectively. Green tea, tomato and pumpkin powder were blended individually at 9%. Specific mechanical energy (SME) input decreased as die temperature for each vegetable addition increased. All extrudates decreased in density and breaking strength, but increased in specific length and water soluble index as $CO_2$ gas injection increased. Elastic modulus decreased as the die temperature and $CO_2$ gas injection increased. Extruded green tea mix with $CO_2$ gas injection at 150 mL/min was larger pore size and higher amount of pore than the tomato and pumpkin extrudates with $CO_2$ gas injection. Cold extrusion with $CO_2$ gas injection at $60^{\circ}C$ die temperature could be applicable for making Saengsik (uncooked food).

• Korean Journal of Food Science and Technology
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• v.48 no.1
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• pp.1-8
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• 2016

Sugar profiles of 45 Korean honey samples (15 acacia, 15 multi-floral, 10 chestnut, and 5 artificial honey samples), which are commercially available in the Korean markets, were analyzed using gas chromatography/mass spectrometry (GC/MS) through TMS-oxime and TMS-methoxime derivatization. The average invert sugar contents in acacia, multi-floral, chestnut, and artificial honey samples were $71.2{\pm}1.05$, $68.7{\pm}3.26$, $63.2{\pm}1.85$, and $68.0{\pm}2.10%$, respectively. Fourteen disaccharides were detected from the samples, and the average content of major disaccharides was higher in order of turanose, maltulose, maltose, trehalulose, kojibiose, isomaltose, and nigerose. The average content of total disaccharides was highest in chestnut and lowest in acacia. Seven trisaccharides were detected from the samples, and the average content of trisaccharides was the highest in artificial honeys, which had high erlose content. The total content of disaccharides and trisaccharides was highest ($16.0{\pm}2.03%$) in chestnut honey and lowest ($9.70{\pm}1.75%$) in acacia honey.