• 생명과학회지
• /
• 제17권8호통권88호
• /
• pp.1157-1165
• /
• 2007

포도 ASR (VvMSA) 단백질은 hexose transporter 유전자 VvHT1의 전사를 조절하는 조절 인자 중의 하나로서 sugar 및 abscisic acid (ABA) 신호에 의해 발현이 유도된다. 본 연구진은 ACP RT-PCR (annealing control primer reverse transcriptase-polymerase chain reaction) 방법을 이용하여 포도 과실발달 과정에서 조절되는 유전자 중 VvMSA와 동일한 cDNA (VlASR)를 클로닝하였다. 이 유전자는 착과 시기에 발현되기 시작하여 과실이 발달하면서 점점 증가하여 착과 후 10 주에 가장 많이 발현되며, 숙기 후반에는 도리어 발현양이 감소하였다. 포도 asr 유전자의 조절기작을 밝히기 위해, 이 유전자의 genomic clone을 분리하였다. 총 1375 bp로 이루어진 이 유전자 절편에는 open reading frame과 100 bp의 intron을 포함하고 있다. 약 600 bp 길이의 프로모터 내에는 sugar 신호전달과 연관이 있는 것으로 알려진 sugar box(sucrose box 3 +sucrose response box 1)가 있다. 프로모터 절편을 reporter 유전자와 연결하여 Arabidopsis에 도입하고 형질전환체를 분석한 결과, reporter 유전자는 sucrose 처리와 상관없이 항상 발현되었다. 이러한 결과는 포도에서 보고된 ASR/VvHT1를 매개로 하는 sugar/ABA 신호전달계가 asr 유전자가 없는 Arabidopsis에서는 작동되지 않음을 시사하고 있다.

• 한국식품저장유통학회지
• /
• 제2권1호
• /
• pp.195-202
• /
• 1995

An experiment was conducted to develop the simple methods of ginger storage which decrease the weight reduction and maintain good quality of ginger during the cellar storage. The stored boxes with volume of 0.03㎥ and ventilator diameter of 3, 4, 5cm was hurried under the ground(60, 80, 100cm) in the green house. During the cellar storage at the 100cm depth the average temperature and relative humidity in the stored box were remained in 11.7~16.3$^{\circ}C$ and 73%, respect. The higher storage amount and smaller size of ventilator size increased the CO2 concentration in the stored box, and the concentration in the stored box with 50% storage quantity rate and 3cm ventilator diameter size was more than 10% for about 2 months from early Feburary. The decay rate of ginger during the cellar storage increased with higher amount of storage quantity and smaller size of ventilator. The CO2 concentration was low and remained relatively constant with the deeper location of stored box under the ground, and the decay rate was lower in the deeper stored box. Germination rate increased with the deeper location of stored box, and with the lower storage quantity and larger ventilator size. The germination rate was low in the higher decay rate box. Weight loss, total sugar and moisture contents of ginger were decreased, while crude fiber and ash were increased during the storage.

• Biotechnology and Bioprocess Engineering:BBE
• /
• 제5권3호
• /
• pp.153-158
• /
• 2000

Vancomycin belongs to the vancomycin-risocetin family of glycopeptides, and is a subclass of linear sugar containg peptides composed of seven amino acids. Its strochemical configuration forms the basic of a peptidoglycon monomer. The glycosylated hexapeptide chainconsists of chloro-$\beta$-hydroxytyrosines, p-hytidoglycines, N-anthylleucine and aspartic acid forms a rigid molecular frame work and gives the difficulty in the analysis. Voncomycin in the serum samples is usually estimated by liquid chromatography and the bacterial sensitivity was genereally tested by the microbiological assay. The pressent review deals with the qualitative, quantutative, microbioligical and immunological assays and the comparison of the quantitative methods. Clinical implications of vancomycin have also been cited in the review.

• 한국식품저장유통학회지
• /
• 제5권2호
• /
• pp.162-166
• /
• 1998

Chemical, physical md microbial analysis of salted baechu(Chinese cabbage) and its exudate were conducted during storage in large plastic bags(LDPE, HDPE, PVC-box) at 0$^{\circ}C$. Salinity was slightly lowered for 2 weeks storage and maintained that level thereafter in salted haechu, but in its exudate increased rapidly for 2 weeks storage and decreased thereafter. In all treatment pH decreased to 5.0 in salted baechu and to 4.5 in its exudate for 6 weeks storage. Reducing sugar content of salted baechu was 1.5∼2.0 fold higher than that of its exudate, and decresed slowly in both. Total viable cells increased rapidly for 2 weeks but maintained that level thereafter and lactic acid bacteria increased continuously until 6 weeks. Lightness of exudate decreased rapidly in PVC-box, but decreased slowly in LDPE. Compression force of salted baechu increased continuously untill 8 weeks except for PVC-box.

• 한국식품영양과학회지
• /
• 제11권3호
• /
• pp.41-46
• /
• 1982

은기(銀寄) 옥광(玉光) 축파(筑波) 3품종(品種)의 밤의 저장성(貯藏性)을 구명(究明)하기 위하여 움저장(貯藏), polyethylene film 포장저장(包藏貯藏), 상자저장(貯藏), 방사선조사저장(放射線照射貯藏)을 행(行)하여 저장기간(貯藏期間) 동안 화학성분(化學成分) 변화(變化), 부패율(腐敗率), 발아율(發芽率)에 대하여 조사(調査)한 결과(結果)는 다음과 같다. (1) 원료(原料)밤의 화학성분(化學成分)은 수분(水分) 59$\sim$63%, 총당(總糖) 28$\sim$29% 환원당(還元糖) 0.1$\sim$0.2% 조직유(粗織維) 0.6$\sim$0.9% 조단백질(粗蛋白質) 3.5% vitamin C 27$\sim$28mg% 탄닌 50$\sim$58mg%이었다. (2) 총당(總糖)과 vitamin C 함량(含量)은 저장기간(貯藏期間) 동안 감소(減少)하였으며 환당(還糖)과 tannin은 증가(增加)하였다. (3) 발아율(發芽率)은 축파(筑波)가 저장기간(貯藏期間)동안 은기(銀寄)나 옥광(玉光)에 비해 현저히 감소(減少)하였으며 6개월(個月) 저장시(貯藏時) 움저장(貯藏) 93$\sim$100%, 상자저장(貯藏) 35$\sim$57% 방사선조사저장(放射線照射貯藏) 1$\sim$4%였고 polyethylene film 포장저장(包藏貯藏)은 전혀 발아(發芽)되지 않았다.(4) 부패율(腐敗率)은 축파(筑波)가 저장기간(貯藏期間)동안 은기(銀寄)나 옥광(玉光)보다 낮았고 6개월간(個月間) 저장(貯藏)했을 때 상자저장(貯藏) 4$\sim$6%, 방사선조사저장(放射線照射貯藏) 7$\sim$12%, polyethylene film 포장저장(包藏貯藏) 5$\sim$8% 그리고 움저장(貯藏) 30$\sim$54%였다.

• Journal of the Korean Wood Science and Technology
• /
• 제46권4호
• /
• pp.380-392
• /
• 2018

The importance of polysaccharides is increasing globally due to their role as a significant source of dietary prebiotics in the human diet. In the present study, in order to maximize the yield of crude polysaccharides from Pinus densiflora, response surface methodology (RSM) was used to optimize a two-stage extraction process consisting of steam explosion and water extraction. Three independent main variables, namely, the severity factor (Ro) for the steam explosion process, the water extraction temperature ($^{\circ}C$), and the ratio of water to raw material (v/w), were studied with respect to prebiotic sugar content. A Box-Behnken design was created on the basis of the results of these single-factor tests. The experimental data were fitted to a second-order polynomial equation for multiple regression analysis and examined using the appropriate statistical methods. The data showed that both the severity factor (Ro) and the ratio of water to material (v/w) had significant effects on the prebiotic sugar content. The optimal conditions for the two-stage process were as follows: a severity factor (Ro) of 3.86, a water extraction temperature of $89.66^{\circ}C$, and a ratio of water to material (v/w) of 39.20. Under these conditions, the prebiotic sugar content in the extract was 332.45 mg/g.

• 한국식생활문화학회지
• /
• 제29권6호
• /
• pp.623-636
• /
• 2014

This study was performed to determine the optimal composition of muffins added with dropwort powder, egg and sugar. The experiment was designed based on BBD (Box-behnken design), and evaluation was carried out by means of RSM (response surface methodology), consisting of 13 experimental points with three replicates each for three independent variables dropwort powder, eggs and sugar. Using F-test, height, moisture, 1,1-diphenyl-2picriylhydrazyl (DPPH) radical scavenging activity, L-value, a-value, springiness, cohesiveness, chewiness, brittleness, color, and appearance acceptability were expressed as a linear model, whereas pH, b-value, flavor, taste, and texture were expressed as a quadratic model. After swallow and overall acceptability were expressed as a 2FI model. As dropwort powder content increased, 1,1-diphenyl-2picriylhydrazyl (DPPH) radical scavenging activity increased. Increasing amounts of dropwort powder led to reduction of sensory scores for color, appearance, flavor, taste, and texture quality. The optimum formulation determined by the numerical and graphical methods were similar: dropwort powder 6 g, egg 77 g, and sugar 60 g.

• 대한가정학회지
• /
• 제5권1호
• /
• pp.742-748
• /
• 1966

Studies were made by measuring number of bacteria, water content, acidity and sugar content on spoiling at different kinds of containers in Summer season, to determine better kinds of containers adoptable for storing cooked rice being the most important food for Korean. It was found that brass, aluminum and porcelain containeres are not recommendable, whereas wooden containers such as a bamboo case (Sokori), a wooden box and a gourd pitcher (Bakaji) are quite useful for at least 24 hour storage even in hot Summer time.

• 한국연초학회지
• /
• 제13권1호
• /
• pp.61-68
• /
• 1991

The moisture contents of threshed leaf tobacco during aging storage were very important factor for the improvement or deterioration of leaf quality. Decay and carbonization of leaf tobacco were mainly controlled by moisture contents during storage. The influence of moisture contents on the decay and carbonization of threshed leaf tobacco (Flue-Cured, Var. NC 82. AB3O-1 grade) were examined during 1 year. The moisture contents of leaf tobacco were treated to 3 kg as 12% (controle), 16%, 20% and 24% after redrying, respectively, These tobacco were put into center of carton box containing about 200kg with 12%'s tobacco, and then packed and stored from June, 1988 under natural weather condition in warehouse at Ock-Cheon threshing plant. Samples were taken from dissected carton box at 0, 1, 2, 4, 7 and 12 months after moisture treatment and Racking time, and some chemical properties were investigated at every sampling time. In results of inducement to decay and carbonization of leaf tobaccos during 1 year's storage by moisture treatment. decayed leaf was appeared but carbonized leaf did not. Calorification and decayed leaf occurred at high moisture contents above 20%, and these phenomena were appeared between 30 and 150 days after moisture treatment and packing. High moisture content leaves (above 20%) caused nearby other leaves to be sunk with high moisture content. Nicotine and calcium contents were increased to 20%~30% and 10%~22%, respectively, but total sugar contents was decreased to 40%~60% by moisture treatment(20% ~24% ).

• 한국식품과학회지
• /
• 제30권6호
• /
• pp.1307-1311
• /
• 1998

절임배추의 장기저장에 적합한 포장방법을 연구하기 위하여 해남산 월동배추를 절여서 20 kg씩 대형으로 포장하여 $0^{\circ}C$ 저온저장고에서 8주간 저장하면서 절임배추의 염도, pH, 환원당함량, 총균수, 유산균수의 변화를 조사하였다. 그 결과 플라스틱 상자에 포장하여 덮개를 덮은 것이 가장 빠르게 변질되었고, LDPE로 포장한 것이 품질이 가장 잘 유지되었으며, HDPE 포장은 LDPE보다 약간 빠르게 변화하였는데, 모든 포장구에서 즙액에 잠긴 부분은 품질이 6주이상 양호하였으나 잠기지 않은 부분이 초기부터 빠르게 변질되었으므로, 절임배추는 즙액에 잠기도록 포장하는 것이 품질유지에 아주 중요하였다.