• 대한화학회지
• /
• 제13권1호
• /
• pp.96-101
• /
• 1969

고구마중 잘라핀의 糖構成을 究明하기 위하여 고구마塊根에서 정제한 잘라핀을 脫아실化한 후 가수분해한 결과 L-rhamnose, D-fucose, D-glucose가 1:1:1의 分子比 및 上記順序의 酸安定度를 가짐을 알았다. 脫아실化한 잘라핀 1몰은 2몰을 過沃素酸에 의하여 산화되었으나 D-glucose는 산화되지 아니하였다. 따라서 고구마중 脫아실化한 잘라핀의 가능한 化學構造를 다음과 같이 제안하였다. L-$Rha_f$-(1${\to}$4)-D-$Fuc_p$-(1${\to}$3)-D-$Glu_p$-(1${\to}$11)-jalapinolic acid.

• 한국식품영양과학회지
• /
• 제4권1호
• /
• pp.19-23
• /
• 1975

From a study of the nutrient and gelation substances in Korean persimmon such as Jangdongsi, Pasi, Teabongsi, Kurigam, Nabjackgam, Gamsi and Hucks: The results obtained are summerized as follows: 1. According as persimmon changes into mellowed persimmon in the same kind the ammounts of sugar was increased, while the ammounts of fiber was decreased, but there was little difference in the other nutrient contents. 2. The ratio of 'Ca' and 'P' in persimmons in generally balanced at 1 : 2.5 3. Compared to the standard combination ratio of gelation substance, pectin in the persimmons was over but acid and sugars were very low.

• 한국버섯학회지
• /
• 제11권4호
• /
• pp.187-193
• /
• 2013

A galactose fermentation bacterium producing lactose from red seaweed, which was known well to compromise the galactose as main reducing sugar, was isolated from button mushroom bed in Buyeo-Gun, Chungchugnamdo province. The lactic acid bacteria MONGB-2 was identified as Lactobacillus paracasei subsp. tolerans by analysis of 16S rRNA gene sequence. When the production of lactic acid and acetic acid by L. paracasei MONGB-2 was investigated by HPLC analysis with various carbohydrates, the strain MONGB-2 efficiently convert the glucose and galactose to lactic acid with the yield of 18.86 g/L and 18.23 g/L, respectively and the ratio of lactic acid to total organic acids was 1.0 and 0.91 g/g for both substrates. However, in the case of acetic acid fermentation, other carbohydrates besides galactose and red seaweed hydrolysate could not be totally utilized as carbon sources for acetic acid production by the strain. The lactic acid production from glucose and galactose in the fermentation time courses was gradually enhanced upto 60 h fermentation and the maximal concentration reached to be 16-18 g/L from both substrates after 48 h of fermentation. The initial concentration of glucose and galactose were completely consumed within 36 h of fermentation, of which the growth of cell also was maximum level. In addition, the bioconversion of lactic acid from the red seaweed hydrolysate by L. paracasei MONGB-2 appeared to be about 20% levels of the initial substrates concentration and this results were entirely lower than those of galactose and glucose showed about 60% of conversion. The apparent results showed that L. paracasei MONGB-2 could produce the lactic acid with glucose as well as galactose by the homofermentation through EMP pathway.

• Journal of Applied Biological Chemistry
• /
• 제55권3호
• /
• pp.163-167
• /
• 2012

약주의 소비증대와 품질증진을 위해 오미자(Schisandra chinensis) 과실을 0-20% 농도 별로 약주에 첨가하여 발효를 통한 품질증진에 미치는 효과를 연구하였다. 당농도와 알코올 생성량은 오미자 첨가구와 무첨가구에서 유사한 경향을 나타났다. pH는 무첨가구가 4.17로 가장 높았고, 오미자 첨가비율이 증가함에 따라 최종 3.57-3.90로 낮아지는 경향을 보였다. 유기산은 citric acid가 무첨가구에서 9.22 mg/100 mL, 오미자 첨가구에서 161.38-634.96 mg/100 mL 검출되었다. 무첨가구에 비하여 오미자 첨가구에서 약 17.50-68.87배로 높은 비율로 함유되어 있으며, citric acid는 오미자 첨가구의 pH에 농도 의존적으로 영향을 주기 때문에 농도가 높은 오미자 첨가구의 pH가 가장 낮은 값을 가진 것과 연관이 있는 것을 확인하였다. 무첨가구의 색도는 명도 18.31, 적색도 -0.58 및 황색도 -0.38을 나타내었으며, 오미자 첨가구는 명도 13.55-15.14, 적색도 0.12-5.16 및 황색도 -0.78-0.02로 오미자 첨가로 인해 어두운 색조로 바뀌었으나 적색도가 증가하여 관능적인 요인을 향상시켰다.

• 한국식품영양학회지
• /
• 제25권1호
• /
• pp.57-63
• /
• 2012

This paper analyzes phenolic compounds, carbon isotopes, and sugar components of whiskys based on the maturation period. For this, the paper considers a total of 40 whiskys(mainly imports) distributed in Korea. It is important to analyze the presence phenolic compounds(e.g., furfural, syringaldehyde, vanillin, syringic acid, and vanillic acid) because these are found only in whiskys ripened in oak. The results indicate that the total content of phenolic compounds increased with the increase in the storage period regardless of the type of whisky. In terms of vanillin/syringaldehyde(V/S), Scotch whiskys had 0.4~0.5; American whiskies, 0.30~0.34; and Canadian whiskies, 0.31~0.33. In terms of Scotch whiskys, Macallan had 0.25~0.34, making it unique among Scotch whiskys. In terms of the ratio of carbon isotopes, there were clear differences between malt Scotch whiskys, blended Scotch grain whiskys, American whiskys, and Canadian whiskys: -23.4~ -24.3, -16.8~-21.0, -11.0~-11.5 and -9.5~13.9, respectively. In addition, malt Scotch whiskys contained 40~230 $mg/{\ell}$ of fructose; blended Scotch whiskys, 20~120 $mg/{\ell}$; American whiskys, 50~70 $mg/{\ell}$; and Canadian whiskys, 20~100 $mg/{\ell}$, demonstrating that the fructose content of single-malt whiskys was twice the average fructose content. On the other hand, malt Scotch whiskys contained 30~170 $mg/{\ell}$ of glucose; blended Scotch whiskys, 20~120 $mg/{\ell}$; American whiskys, 20~30 $mg/{\ell}$; and Canadian whiskys, 10~110 $mg/{\ell}$, demonstrating that the glucose content of single-malt whiskys exceeded the average glucose content. This study's results can be used as a database of classification for whiskys based on the fermentation of raw ingredients and the period of maturation for distinguishing between different types of whiskys. In addition, the results can facilitate the verification of genuine whiskys by allowing for the identification of different types of whiskys based on the period of maturation.

• 한국생물공학회:학술대회논문집
• /
• 한국생물공학회 2001년도 추계학술발표대회
• /
• pp.434-437
• /
• 2001

배양 조건으로 온도는 4, 11, 18, 24, $32^{\circ}C$로 배양하여, $24^{\circ}C$에서 Lipid 내에 약 42.3%의 DHA 최대 수율을 보였으며, 교반속도는 50, 100, 150, 200rpm 으로 실험하여 l00rpm에서 최대수율로 42.1% 올 얻었다. 초기 당농도는 5, 8, 11, 14, 17, 23, 29, 35g/L로 주어 8g/L에서 Lipid 내 DHA 농도가 43.1%로 나타났으며, N/C 비율은 glucose 5 g/L로 고정하여0.1, 0.2, 0.4, 0.6, 0.8 에서 38-40 % 로 거의 일정하게 나타났다.

• Journal of Microbiology and Biotechnology
• /
• 제12권2호
• /
• pp.209-216
• /
• 2002

Bacillus sp. A56 was studied, because of its high flocculating activity. The flocculating substance produced by this strain was purified by ethanol precipitation, cetylpyridinium chloride (CPC) precipitation, and gel permeation chromatography (GPC). The FT-IR spectrum of the purified bioflocculant, designated as BF-56, showed typical characteristics of polysaccharides. The non-sugar substituents, and sugar components of BF-56 containing glucose, fucose, glucuronic acid, and galactose in an approximate molar ratio of 2.76:1.10:1:0.12, suggested that it was a novel bioflocculant with an estimated molecular mass of over $7{\times}10^3$ kDa. Rheological analysis of BF-56 revealed that it was a pseudoplastic that had higher apparent viscosity rate at dilute concentrations than those of zooglan. The solution of bioflocculant BF-56 exhibited non-Newtonian characteristics and it was compatible to high concentrations of salts such as KCl, NaCl, $CaCl_2,\;or\;FeCl_3.$ The present results suggested strong possibility of bioflocculant BF-56 to be fully applicable to industries such as wastewater treatment.

• Food Science and Biotechnology
• /
• 제18권2호
• /
• pp.323-329
• /
• 2009

The prescriptions (DB-1-DB-5) were prepared with the active herbal medicines, Acanthopanax senticosus, Glycyrrhiza uralensis, Polygonatum odoratum, and Cichorium intybus. The most active crude polysaccharide fraction (DB-2-3), which was isolated through the fractionation of hot-water extract from DB-2, was significantly reduced by periodate oxidation (52.7 and 63.7%) on intestinal immune system modulating and anticancer activity. When DB-2-3 was further fractionated by column chromatographies, DB-2-3IIc-2 showed the most potent activities. In addition, DB-2-3IIc stimulated the proliferation of bone marrow cells via Peyer's patch in dose-dependent pattern by oral administration. The metastasis of colon 26-M3.1 lung carcinoma had significantly inhibited in mice fed DB-2-3IIc at 1 mg/mouse (43.8%). DB-2-3IIc-2 mainly contained uronic acid (46.1%) and 42.5% of neutral sugar with a small amount of protein (7.6%), and component sugar analysis also showed that DB-2-3IIc-2 was composed Ara, Gal, and GalA (molar ratio; 0.50:0.63:1.00). It may be suggested that activities of DB-2-3IIc-2 are resulted from pectic polysaccharides containing a polygalacturonan moiety with side chain of neutral sugars, such as Ara and Gal.

• Preventive Nutrition and Food Science
• /
• 제19권1호
• /
• pp.49-57
• /
• 2014

This study evaluates the effects of cultured wild ginseng root (0.05%, 0.1% v/w) and xylitol in kimchi. The fermented characteristics of kimchi were investigated during 28 days of fermentation at $4^{\circ}C$. The pH value in the sample with the cultured wild ginseng root was higher than that of control group. The total acidity in the sugar groups (SG groups) was higher than that of xylitol groups (XG groups). Comparing total bacterial count, XG groups were lower than SG groups, regardless of the additional ratio of the cultured wild ginseng root. Reducing sugar of XG groups decreased more slowly than SG groups for seven days; glucose and fructose of XG groups were lower than the control group. DPPH radical scavenging activity was higher in groups with cultured wild ginseng root than in control. In the result of sensory evaluation, XG groups were more preferred than other groups. In conclusion, our results indicate that cultured wild-ginseng root and xylitol have a positive effect on the quality of kimchi, such as antimicrobial and antioxidant functions.

• 한국식품영양과학회지
• /
• 제27권6호
• /
• pp.1034-1040
• /
• 1998

The nutritional quality and physiological activity of cultivated hoelen from 13 months to 24 months were examined to compare with natural hoelen. General compositions of hoelen were as follows re spectively; crude protein 1.80~2.50%, crude fat 0.68~1.23%, crude ash 0.12~0.43%, crude fiber 6.30~7.14%, nitrogen free extract 89.25~90.44%. The major free sugar was glucose, and the content of 13 months cultivated hoelen was higher than any other cultivated hoelen. The major fatty acids of hoelen were linoleic acid, palmitic acid, stearic acid and oleic acid. The ratio of unsaturated fatty acids was 62.62~77.96% and the content was higher in cultivated hoelen than in natural hoelen. The contents of amino acid were high in the order of tyrosine, aspartic acid, glutamic acid and serine, and increased as the day of cultivation became longer. The contents of mineral components were higher in the order of Ca, K, Mg and the contents of Na and Ca were higher in natural hoelen than in cultivated hoelen. The contents of pachymic acid and dehydropachymic acid was similar in the natural and cultivated hoelen. On the results of antimicrobial test the ethanol extract showed a stronger effect than water extract, and had an excellent antimicrobial activity on Micrococcus luteus and Escherichia coli. The ethanol extract of hoelen showed comparatively strong electron donating ability. The ethanol extract of hoelen showed a high inhibition activity on the growth of lung cancer, ovary cancer, skin cancer, central nerve cancer and rectum cancer, especially the activity of 19 months cultivated hoelen was the highest. On the above results of nutritional quality and physiological activity of hoelen, it is supposed that the picking date of cultivated hoelen was suitable over than 19 months.