• Korean Journal of Food Science and Technology
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• v.51 no.2
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• pp.147-151
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• 2019

This study was performed to investigate the physiological activity of Hongsan garlic and Hansan garlic, which were registered in the plant breeders' right in 2016. The content of mineral components, except sodium and sulfur ingredients, was found to be high in Hansan garlic. In addition, organic sulfur components were high in Hansan garlic. Moreover, the total soluble solid content, reducing sugar content, and alpha glucosidase inhibitory activity were high in Hansan garlic. Acidity, pH, total phenol, and flavonoid content were high in Hongsan garlic. Both varieties showed higher inhibitory activity to gram-positive bacteria than to gram-negative bacteria. The antimicrobial activity of Hongsan garlic was slightly higher than that of Hansan garlic. These results are expected to provide useful information to farmers who grow the above garlic varieties.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1044-1049
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• 1999

Fermentation characteristics for the production of honey wine (mead and melomel) was investigated. Among the yeast strains tested, Saccharomyces bayanus showed higher alcohol production and better fermentability than the other strains at low temperature. Optimum pH and temperature for the production of honey wine by Saccharomyces bayanus were pH 4.0 and $20^{\circ}C$, respectively, and optimum soluble solid content of diluted honey solution for the fermentation was between 24 and $27^{\circ}Brix$. Total acidity and pH of honey wine (mead) did not change considerably during the whole period of fermentation, but those of Tangerine and Japanese apricot honey wine (melomel) changed during the fermentation. As the fermentation progressed, reducing sugar decreased continuously until the late period of fermentation, while alcohol content increased continuously during the same period. After fermentation of 21 days, honey wine consisted of about $8.5{\sim}9.1^{\circ}Brix$ of soluble solid, $1.90{\sim}2.32%$ of reducing sugar with the conversion rate of $90{\sim}92%$. After 21 days of fermentation, alcohol contents of mead fermented with polyflower and acasia flower were 13.3 and 13.7%, respectively. Final alcohol content was not affected significantly by the source of honey. While pH of the osmotically extracted fruit honey juice decreased rapidly to pH $2.92{\sim}2.97$ after 13 days of fermentation, total titratable acidity of Tangerine and Japanese apricot honey wine were 0.30 and 0.53%, respectively. After 13 days of fermentation, reducing sugar of fruit honey wines were reduced to $2.03{\sim}2.87%$, alcohol content were reached up to 13.1 and 12.5% for Tangerine and Japanese apricot honey wine, respectively. Generally, honey extracted fruit juices were fermented more efficiently than diluted honey juice.

• Applied Biological Chemistry
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• v.4
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• pp.1-9
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• 1963

For the studies on the Chemical compositions of Sweet potatoes grown in Korean soil, Suwon No. 118 and Suwon No. 147 were applied as the samples during growing period, and 15 varieties of swee tpotatoes as the samples or comparisons among them. As the results of the studies followings were obtained. Changes of the chemical compositions of root tuber during growing period. 1. Total weights of root tubers and mean weight per root tuber were increased gradually as grew with the values of Suwon No. 147 is higher than that of Suwon No. 18 except the weight of Suwon No. 147 on September 9. 2. The moisture content of the roots were fairy uniform. 3. While the starch contents and crude starch yield in the root tuber were gradually increased with almost parallel as grew except the values of Suwon No. 147 on September 7. were markedly higher. 4. The total weight of the Sweet potatoes per Dan-Bo (about 0.25 acre) showed increased values with Suwon No. 147 is higher than Suwon No. 118 except the unexpected lower weight of Suwon No. 147 on September 9. and the crude starch yield of Suwon No. 147 per Dan-Bo also showed higher values than that of Suwon No. 18 with almost parallel increase of them as they grew. 5. Reducing sugar contents of them showed gradual decreases at earlier stages then increases at latter stages as grew, and total sugar and sucrose of them also showed gradual increases except extremly higher contents of Suwon No. 147 and lower values of Suwon No. 118 on September 9. 6. Total protein and soluble protein contents of them showed that initial and last stages of the growth are in higher values but middle stages are fairy low values with a little changes of difference between total protein, and soluble protein. The comparisons among those varieties. 7. The moisture contents of root tuber varies from 63% to 72% among them. 8. The starch contents of Suwon No. 18 (23.9%) is highest value among them, Ko-Ke No. 14 and Won-Ki successively lower and Dae-Nong No. 45 is the lowest one. Crude starch yield (%) of Ko-Ke No. 14 and Won-Ki successively lower and Dae-Nong No.45 is the lowest one. Crude starch yield (%) of Ko-Ke No. 147 is highest value, Suwon No. 118, Won-Ki are successively lower and Do-Ip is the lowest one. 9. Won-Ki is highest value in reducing sugar content, and Do-Ip No. 2 is lowest one in it. The sucrose content of Chil-Bok is highest and Won-Ki is lowest among them. Soluble total sugar content of Yu-Sim is in highest and Chun-Mi is in lowest value. 10. Total protein content showed that Suwon No. 147 is in highest value and Yu-Sim is in lowest one. On the other hand, soluble protein contents showed that Chil-Bok is in highest value and Yu-Sim is in lowest one.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.32 no.2
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• pp.137-143
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• 1987

To find out the optimum storage temperature and duration, changes in the content of sugars and soluble solids and flavor rate of two sweet corn hybrids (Great Bell and Golden Cross Bantam) and a super sweet corn (Crisp Super Sweet 720) were observed after storing at -20, 0, 5, 10, 15, 20, and 25$^{\circ}C$ for 1,3,5, and 7 days. At the temperatures below 10$^{\circ}C$, contents of soluble solids and total sugars and flavor rate were not changed significantly, but at the temperatures higher than 15$^{\circ}C$ they decreased as storage temperatures increased and duration extended. Storage duration conserving flavor seems to be 7 days at temperatures below 10$^{\circ}C$, 3 days at 15$^{\circ}C$, and 1-2 days at 25$^{\circ}C$. When corn was frozen, flavor rate was a little low compared with corn stored at 0$^{\circ}C$ although sugar content was higher. Both soluble solids and total sugar contents were positively correlated with flavor rate of cooked corn.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.639-646
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• 1997

The contents of free sugars, organic acids, amino acids, total carotenoids and pectin of pumpkin were analysed. Weight percentage of flesh was 84% of total weight. Rind and funicular attachment of seed were 10% and 3.5%, respectively. Major free sugars in pumpkin were fructose, glucose, sucrose. In flesh, fructose and glucose were the major free sugars, corresponding to 87% of total free sugars . Total sugar content in the flesh was three times higher than that in the funicular attachment of seed. Contents and composition of free amino acids were quite different according to the different parts of pumpkin. Non-volatile organic acids in pumpkin was malic, succinic and fumaric acid. The major acid in the flesh and funicular attachment of seed was malic acid and the contents in these parts were 85.2mg% and 226.5mg%, corresponding to 63% and 70% of the total organic acids, respectively. Eigh-tyseven percent of total carotenoids in the pumpkin was in the funicular attachment of seed, amounting 65.3mg%. However flesh and rind contained 6.6mg% and 3.3mg%, respectively. Water soluble pectin consisted 58% of the total soluble pectin in different parts of pumpkin, and soluble Pectin content was higher in funicular attachment of seed than in flesh. The major neutral sugars of the pectin in flesh and funicular attachment of seed were galactose and glucose consisting 45% and 36.5% of total neutral sugars.

• Journal of Microbiology and Biotechnology
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• v.14 no.1
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• pp.15-21
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• 2004

The immunomodulating activities and chemical characteristics of a water-soluble exopolymer from submerged mycelial culture of Phellinus pini were studied. Anticomplementary activity of this polymer was found to be $73.2\%$, and its activation system occurred through both classical and alternative pathways, where the classical pathway was detected to be the major one by crossed immunoelectrophoresis. Nitric oxide (NO) release ability and acid phosphatase activity of macrophage were increased by 1.6-fold ($100{\mu}g/ml$) and 3.4-fold ($500{\mu}g/ml$), respectively, and splenocyte proliferation in mixed lymphocyte reaction (MLR) was also increased by 2.6-fold ($200{\mu}g/ml$), compared to the control. The molecular weight of this polymer, determined by HPLC, was under 5 kDa. Total sugar and protein contents were 89.7 and 10.3%, respectively. Both sugar and amino acid compositions of the exopolymer were also analyzed.

• Korean Journal of Soil Science and Fertilizer
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• v.19 no.1
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• pp.9-13
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• 1986

An experiment on strawberry (Fragaria Grandflora EHRH) was conducted in order to compare the effect of two compound fertilizers made for this crop, by Kyonggi Chemical Crop. LTD. with that of muriate of potash, sulfate of potash and ammonium nitrate in a farmer's vinylhouse during the winter period of 1984 to 1985. Results obtained are as follows; 1. The effect of compound fertilizers on the growth, number of inflorescences and yield of strawberry showed no significant difference from the effect of muriate of potash, sulfate of potash and ammonium nitrate. But the former increased the content of reduced, and total sugars soluble in diluted acid in the juice of strawberry. 2. As a whole, sulfate of potash increased sugar content in strawberry juice more than muriate of potash, which became the reason to increase the sugar content in the strawberry juice harvested from the compound fertilizer plots.

• Korean journal of food and cookery science
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• v.15 no.5
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• pp.459-468
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• 1999

The purpose of this study was to evaluate the effect of bamboo(Idae) leaves on the taste and preservation of Dongchimi. Dongchimi was prepared by the method described in the literatures and fermented at 10$^{\circ}C$ for 75 days. The amounts of bamboo leaves used to cover the Donchimi was 1, 3, 5 and 7% of radish weight. Total vitamin C content increased gradually in the initial stage of the fermentation periods, and then it decreased gradually. Regardless of the amount of bamboo leves, the reducing sugar content increased gradually from the initial stage of fermentation increased rapidly after 8 days of fermentation. As the amount of bamboo leaves increased, the reducing sugar content was retained longer, which reflected the retardation of Dongchimi fermentation. The free amino acid contents in all of the Dongchimi samples were in order of arginine > glutaric acid > aspartic acid > alanine at the initial period of fermentation, but the order changed to arginine > alanine > glutamic acid > valine as fermentation proceeded over 23 days. Among the five non-volatile organic acids identified, the levels of malic acid and citric acid were decreased during fermentation, while those of lactic acid, fumaric acid, and succinic acid were increased. There was a significant increase in lactic acid, succinic acid, malic acid, and citric acid contents during fermentation. The content of water soluble pectin(WSP) was higher than other pectins at the initial stages, but the content of WSP decreased as fermentation proceeded.

• Journal of the Korean Society of Food Culture
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• v.37 no.6
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• pp.510-518
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• 2022

This study compares the quality characteristics of Jeung-pyun prepared by supplementing with rice mash of various cultivars. Results showed high contents of crude protein and crude ash in Saeilmi. The highest and lowest amylose contents were obtained in Goami4 and Baekjinju, respectively. Saeilmi had the highest water absorption index (WAI) of rice flour, whereas the highest water-soluble index (WSI) was obtained in Baekokchal. Maximum viscosity, minimum viscosity, and breakdown were high in Baekjinju, and high cooling viscosity and setback levels were determined in Goami4. The sugar content, total free sugar, and pH of the rice mash were highest in Baekjinju. The highest volume of Jeung-pyun was obtained with Saeilmi supplementation, whereas the specific volume was highest in Baekokchal. Evaluation of L, a, and b color values of Jeung-pyun revealed the maximum L value in Saeilmi, a value in Goami4, and b value in Baekjinju. The physical properties of Jeung-pyun were lower in all supplemented groups compared to the control group for hardness, adhesiveness, and chewiness. The lowest chewiness was obtained in Baekokchal-supplemented Jeung-pyun. We conclude that supplementation with different varieties of rice affects the quality characteristics of Jeung-pyun, which are important factors for manufacturing processed foods.

• Food Science and Biotechnology
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• v.15 no.5
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• pp.688-693
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• 2006

Glucosinolates are hydrolyzed by the enzyme myrosinase and are mainly found in cruciferous vegetables such as Chinese cabbage (Brassica campestris L. ssp. pekinensis). lsothiocyanates (ITCs) are glucosinolate degradation products with reported anticarcinogenic properties. Korean Chinese cabbage in the form of 'kimchi' is a staple part of the Korean diet. In this study, we examined the effects of storage temperature and duration on glucosinolate, ITC, soluble sugar, and organic acid levels in kimchi. Changes in pH and the impact of various parts of the Korean Chinese cabbage being used during the preparation of the dish were also assessed. Extracted ITC levels, analyzed via gas chromatography (GC) and GC/mass spectrometry (GC/MS), were higher in the midrib parts than in the cabbage leaves after storage at both 4 and $20^{\circ}C$. During storage, organic acid levels increased while soluble sugars were depleted. The pH initially increased (after 1 day at $20^{\circ}C$, and 1 week at $4^{\circ}C$), but subsequently decreased over time at both temperatures. Glucosinolate and ITC levels increased in the beginning of storage but then generally fell during further storage. Our data suggest that acidity-related reduction in myrosinase activity during storage may decrease glucosinolate and ITC levels. The changes in these levels depended on the storage conditions and the Korean Chinese cabbage parts used for the kimchi preparation.