• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.744-751
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• 2008

Physicochemical properties of Gugija-sugar leaching were investigated by adding sugar ratio on Gugija (Lycii fructus) raw fruit. Gugija were prepared by parboiling ($40{\sim}50$ sec at $85^{\circ}C$) and unparboiling. Gugija-sugar leaching were leached after preserving (5 months at $5^{\circ}C$) Gugija-sugar mixture (20, 40, 60, 80 and 100% sugar based on raw Gugija). The yield increased with UPRGSL-4 (Gugija-sugar leaching adding 80% sugar) having the highest yield at 77.5%; in contrast, total acidity decreased with increasing ratio of sugar. The main organic acids of raw Gugija are tartaric acid (0.63%), citric acid (0.57%), malic acid (0.54%) and succinic acid (0.3%). Citric acid and succinic acid decreased with increasing ratio of sugar but malic acid and tartaric acid increased on Gugija-sugar leaching. Polyphenolics and betaine content of unparboiling Gugija-sugar leaching decreased as increase ratio of sugar but in term of used Gugija amount, betaine content of each Gugija-sugar leaching was equal to raw Gugija. Also, parboiling Gugija-sugar leaching decreased quickly with increasing ratio of sugar, especially PRGSL-4 and PRGSL-5 (parboiling Gugija-80 and 100% sugar leaching, respectively) was not determined. 15 types of free amino acids were detected in raw Gugija; the total content was 601.6 mg/100 g and the highest amino acid among them was serine, 218.1 mg/100 g. In PRGSL-4 prepared by parboiling, 9 kinds of free amino acid were detected and the total content was 383.3 mg/100g. Also, in UPRGSL-4 (unparboiling Gugija-80% sugar leaching), all 17 kinds were detected and its total content was 705.7 mg/100 g.

• Culinary science and hospitality research
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• v.23 no.8
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• pp.163-172
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• 2017

In order to investigate the quality characteristics of Prunus persica Batsch var. davidiana Max. preserved in sugar, the quality characteristics were examined by dividing them into four groups: PS-A (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 100:0, w/w), PS-B (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 60:40, w/w), PS-C (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 40:60, w/w) and PS-D (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 0:100, w/w). The results were as follows: pH levels and soluble solid contents of PS-D sample were lower than those of the others, however total acidity value were higher. In case of Hunter's value, the 'L', 'a' and 'b' values of all samples were affected by addition of oligosaccharides. No great difference occurred among samples in reducing sugar contents. Organic acid content was significantly decreased with the lower addition of sucrose. The predominating organic acid components analyzed in all samples were lactic acid 156.15 g/100 g, tartaric acid 72.75 g/100 g and citric acid 32.90 g/100 g. The highest contents of total phenol and flavonoid, and DPPH and ABTS radical scavenging activity were $10.79{\pm}0.55mg\;GAE/mL$, $8.71{\pm}0.06mg\;CE/mL$ and 71.8%, 71.0% for PS-D, respectively. The results of this study indicated the use of oligosaccharides could increase the quality and antioxidant potentials of P. persica preserved in sugar.

• 한국생물공학회:학술대회논문집
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• 2003.10a
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• pp.490-493
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• 2003

Enzymatic synthesis of sugar fatty acid esters was investigated in organic solvent using Candida rugosa lipase. To overcome sugars insolubility in organic solvent, sugar absorption procedure was done on a silica gel. The product yield was determined by using ion Chromatography, with various factors such as reaction time, enzyme fatty acid molar ratio, number of carbon in fatty acid.

• Food Science and Biotechnology
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• v.15 no.4
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• pp.555-558
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• 2006

The chemical reduction of Pseudomonas syringae subsp. phaseolicola alginates produces neutral polymers of D-mannose and L-gulose in source specific ratios. L-Gulose was highly sensitive to degradation by 1N HCl at $100^{\circ}C$. As hydrolysis time increased, gulose recovery decreased to 22% after 4 hr, whereas 98% of the D-mannose was recovered under the same conditions. Thin layer chromatography showed the formation of a second product upon L-gulose acid hydrolysis. This new product had a rate of flow (Rf) value of 0.58, identical to that of 1,6 anhydro-${\beta}$-D-mannopyranose and very close to that of 1,6 anhydro-${\beta}$-D-glucopyranose (Rf=0.60). Because of the difference in acid sensitivity between L-gulose and D-mannose, normal acid hydrolytic techniques applied to reduced alginates produces erroneous mannuronic acid (M): guluronic acid (G) ratio's unless one accounts for the differential rates of destruction of each sugar.

• Korean Chemical Engineering Research
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• v.43 no.3
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• pp.380-386
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• 2005

Separation of fructose and glucose was performed using emulsion liquid membranes with a mixture of an organoboronic acid and a quaternary ammonium salt as a carrier in a batch reactor. In order to find a carrier and an optimal experimental condition suitable to the sugar separation, extraction of each sugar was carried out independently. The effect of various experimental variables, such as initial concentration of sugar in the feed phase, type of organoboronic acids, and w/o ratio, on the sugar separation was investigated, and the concentrations of sugars in each aqueous phase were analyzed. The ratio of degree of extraction of fructose to that of glucose was very high, but the concentration of fructose in the receiving phase was not too high. Therefore, a stronger stripping agent in the receiving phase was required for development of a practical ELM system suitable to the sugar separation.

• Journal of the Korea Organic Resources Recycling Association
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• v.20 no.3
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• pp.41-51
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• 2012

Biohydrogen production and analysis of microbial community were attempted from the sugar manufacturing wastewater with anaerobic fermentation process. Addtion of nutrients ($N{\cdot}P$) into sugar manufacturing wastewater stimulates hydrogen production from 9.53 to $26.67m{\ell}$ $H_2/g$ COD. Butyric acid, acetic acid, lactic acid, and propionic acid were detected in the sample of the anaerobic fermentation process. Butyric acid/Acetic acid(B/A) ratio was increased 0.50 to 0.92 according to the nutrients addtion into the wastewater. Microbial community was analyzed as Clostridium sp. in the phylum of Firmicutes and Klebsiella sp., Erwinia sp., and enterobacter sp. of the class of $\gamma$-Proteobacteria. As the improvement of hydrogen production, Erwinia sp. was decreased and Klebsiella sp. was increased.

• Korean Journal of Microbiology
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• v.6 no.4
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• pp.113-121
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• 1968

This study has been aimed to determine the ecological factors with relationship to the Jongkok production in view of fermentation technology by means of some strains, Asp. kawachii, which is now preserved by the author and the following factors are included during the study; inorganic salts, nitrogen, sugar, water contents and temperature. The results, are as follows: (a) Sugar among other above-mentioned factors is increasingly affecting the number of the short type of conidiophore on culture medium and the conidiophore is increased by direct ratio until glucose concentration of 50%, at which concentration is mostly effective for the short type of conidiophore, while other factors did not affect on it. (b) Until glucose concentration of 50% sugar component of culture medium is favorable for the spore formation of Asp. kawachii by direct ratio. And peptone or asparagine on nitrogen medium, calcium-phosphate among other inorganic salts, wheat bran and rice branare also favorable, but other factors rientioned earlier show no relationship with the spore formation. Sugar, however, also related with the spore color clearness of crimson and light brown, and spore color is mostly clear at the point of glucose concentration until 50%. And asparagine on nitrogen medium, calcium phosphate among other inorganic salts, rice bran did all affect on the color clearness, while other factors did not concern with color clearness. (c) Water, sugar and temperature have related with the acid formation which is promoted, by direct ratio at the point of water-saturated condition and glucose concentration of 50%, while temperature at $25^{\circ}C$favorably affected on the acid formation which is increased by inverse ratio at the temperature$25^{\circ}C$ to $45^{\circ}C$ And pH did not relate with the acid formation. (d) Cylindrical plate method devised by the author is mostly favorable for the preservation and isolation of culture, compared with the traditional slant medium method.

• Food Science and Preservation
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• v.14 no.6
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• pp.624-632
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• 2007

Changes in proximate composition, amino acid, free sugar, reducing sugar and vitamin contents of Curcuma longa L. (autumn woolgeom in Korean) and Curcuma atomatica Salib (spring woolgeom) were investigated according to picking time. Moisture, crude ash, crude protein and crude lipid were increased and non nitrogen substances was decreased by extending the picking time. Contents and ratio of total amino acid to essential amino acids was increased by extending the picking time. Free amino acid was increased by extending the picking time. Ratio of essential amino acids to total amino acids was decreased. Fructose was gradually increased, and then glucose, sucrose and total free sugars were decreased by extending the picking time. Amino acid and sugar contents of Curcuma longa. L. were higher than those of Curcuma atomatica Salib. In contents of vitamin C and $B_1$, Curcuma longa L. was decreased and Curcuma atomatica Salib was increased by extending the picking time.

• Korean Chemical Engineering Research
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• v.53 no.4
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• pp.478-481
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• 2015

In this study, the hydrolysis of green macro-algae Enteromorpha intestinalis using solid acid catalyst was conducted to obtain total reducing sugar. The hydrolysis was optimized with four reaction parameters of liquid-to-solid (L/S) ratio, catalyst amount, reaction temperature, and reaction time. As a optimized result, the highest TRS of 7.74 g/L was obtained under condition of 7.5 L/S ratio, $140^{\circ}C$, 15% catalyst amount and 2 hr. By the way, at this condition, only 0.13 g/L 5-HMF was detected. The solid acid-catalyzed hydrolysis of marine resources had the potential in the field of bioenergy.

• Food Science and Preservation
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• v.2 no.2
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• pp.259-268
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• 1995

Physico-chemical components which are closely related to processed products were investigated on 10 varieties of Cheju citrus fruits. Juice ratio of Hungjin was the highest, 49.2%, while Sankyool was the lowest, 4.2%, which showed great differences among varieties. Peel ratio of Dangyooja was the highest, 46.1%, while both Navel orange and Hungjin were relatively low. Soluble solid($^{\circ}$Brix) was relatively high In Sankyool, Meiwa Kumquat, Sambokam and Iyo. Acid content was the highest, 4.86% in sudachi and relatively high in Sankyool, Natsudaidai and Dangyooja. The $^{\circ}$Brix to acid content ratio was 13.9 in Meiwa Kumquat and more than 10 in Navel orange and Hungjin. Total sugar contents of Juice were 2.78∼10.94%, while reduced sugar contents were 1.63∼6.38% which showed higher in Meiwa Kumquat, Iyo and Navel Orange. Hesperidin and naringin, the sources of biiter taste and cloudness were low in Hungjin and Iyo. Soluble solid($^{\circ}$Brix) of citrus juice showed highest statistical relationship(r=0.907) with total sugar, and was highly significant at 1% level.