• Korean Chemical Engineering Research
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• v.43 no.6
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• pp.722-727
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• 2005

Dow99Ca350 (Dowex monosphere 99Ca/350 separation resin), MFG-220, and Finex CS-10GC are ion-exchange resins, and primarily used to separate sugars, and all of these resins have poly styrene DVB backbone, and sulfonyl group. These resins are already used to separate sugars continuously at sugar industry at constant temperature. These resins are used in experiments for understanding temperature effect on retention or adsorption behavior. Using Dow99Ca350, swelling test, porosity test, pulse test, and frontal analysis at various temperatures were performed. In the cases of MFG-220, and Finex CS-10GC, the effect of temperature variation was verified by pulse test. The experimental results are shown that Dow99Ca350, MFG-220, and Finex CS-10GC, which are commercial resins for sugar separation, are stable to temperature variation because the maximum change of retention time of fructose, and glucose are 1.76, and 3.37％ respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.4
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• pp.51-55
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• 1986

The general bag for powder materials such as sugar, salt and detergent used at present is a simple rectangular bag. In the practical uses, it has a lot of faults: it is difficult to reseal after partial usages, occurrence of loss in the case of sharing or adding, difficult for measured uses. Author made a new type of the measuring bag for powder materials in order to improve the problems. The new type of the bag for powder materials consists of a body, fall-induced tube with length scale line, and a pin to open and reseal. It shows various effectiveness: measured use$({\pm}0.6g)$ of powder materials, eatings don't occur during long period after opening, and no skin contamination during use of detergent. Consequently, the new one Is suitable for the measured use of powder materials such as sugar, salt, detergent, MSG and so on.

• Applied Biological Chemistry
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• v.34 no.4
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• pp.339-343
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• 1991

The objective of this study was to evalute changes of $CO_2$ pressure, pH, precipitation, brix, free sugar, colority, crude saponin and ginsenoside contents of Ginseng Drink Product for ten months at different temperatures $(room\;temp.,\;35^{\circ}C$ and $50^{\circ}C)$. The results are as follows : $CO_2$ pressure was decreased after nine month storage at room temp., six months at $35^{\circ}C$ and three months at $50^{\circ}C$. pH and brix nearly constant at various storage temperatures and periods. Precipitation was appeared after five months storage at room temp., two months at $35^{\circ}C$ and one month at $50^{\circ}C$. Sucrose content was decrease, while glucose and fructose contents were increased at high temperature and long period of stroage. Colority and panaxatrial(PT) saponin contents were increased, while panaxadiol(PD) saponin was increased at high temperature and long period of stroage.

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.202-211
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• 2018

This study was conducted to develop a salad dressing using Prunella vulgaris L. (PV) extracts. In addition, the study was also aimed at evaluating the quality characteristics of the salad dressing containing various amounts of PV extracts. Salad dressing was prepared by adding 0% (PD-0), 9.4% (PD-20), 18.8% (PD-40), 28.2% (PD-60), 37.6% (PD-80), 47.0% (PD-100) of PV extract. The quality characteristics (sugar contents, salinity, color value, total phenol contents, total flavonoid contents, DPPH, ABTS+ radical scavenging activities, and sensory acceptability) of the dressing were analyzed. According to the results of the study, the sugar contents and salinity of salad dressing increased according to the added amount of PV extract (p<0.001). The color values of lightness and yellowness of salad dressing increased according to the added amount of PV extract, whereas color value of redness decreased (p<0.001). Antioxidant activities were improved depending on the amount of PV extracts (p<0.001). The sensory acceptability (flavor, medicinal flavor, saltiness, sourness, bitterness and viscosity) were significantly higher in the dressing added with 18.8% PV extracts than in the other samples. Based on this result, a storage experiment was conducted by comparing PD-40 and PD-C. After 4 weeks of storage at $4^{\circ}C$ and $24^{\circ}C$, the quality characteristics were observed and the pH was increased in the later stages of storage (p<0.05). The depicted that, viscosity increased with storage time at $4^{\circ}C$ (p<0.001). General bacteria and coliform were not detected during storage. These results indicated that salad dressing with the addition of 18.8% PV extracts has the best quality.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.319-324
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• 1990

The effects of pH, protein and fat content, addition of emulsifiers, stabilizer, sugar, salt and calcium salt on the stability of soymilk suspension were investigated by analyzing the cream separated and precipitates of soymilk which is prepared by various conditions. In the alkaline region of pH, soymilk showed a good stability of the suspension and particularly, above pH 10, precipitates were not formed. When 1.5% of palm oil with 0.4% of glycerine monostearate was added to soymilk in the hydrophile-lipophile balance (HLB) value of 4 to 7, resulted maximal emulsion stability occured below H LB 6. The stability was decreased with increasing the fat concentration and soy oil showed better emulsion stability than that of palm oil. Among the commercial stabilizers, 0.03% of carrageenan was most effective. The stability was not decreased by addition of sugar up to 3% while it was decreased by addition of sodium salt and calcium salt at low level.

• Journal of Plant Biotechnology
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• v.33 no.2
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• pp.123-131
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• 2006

Chinese cabbage (Brassica rapa ssp. pekinesis) is one of the most important vegetable crops in korea and other East Asian countries. Cytosolic fructose-1,6-bisphospha-tase (cytFBPase) is a key enzyme in sucrose biosyn-thesis, which controls the sucrose levels as well as the productivity at plants. The Chinese cabbage cytFBPase gene, BrFBPase, encodes the 340 amino acid polypep-tide, giving a theoretical molecular weight of 37.2 kD and a isolectric point of 5.4. BrFBPase showed high sequence identity with Brassica homologs and its functional domains, such as 12,6P$_2$ binding site or active site and F6P binding site, were highly conserved in diverse sources of organisms. Although the genome of Chinese cabbage seemed to be triplicated, BrFBPase appears to be a single copy gene. The expression of BrFBPase was examined at transcript and protein levels under various conditions. BrFBPase expression was observed only in photosynthetic source tissue, not in sink tissue. The expression was slightly higher during the day than at night, and it showed a diurnal cycle with circadian rhythmicity. Short-term exposure to low temperature inhibited the expression of the BrFBPase, while long-term exposure increased the expression, supporting that sugar levels are high in late autumn when temperature are low.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.235-242
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• 2011

This study focused on the evaluation of the quality and sensory characteristics of salad dressing prepared from soy powder (Gochujang), in order to increase the level of usability for the Gochujang which is the representative seasoning and spice of Korea. The moisture content and pH of the salad dressing increased in proportion to the increasing amount of soy powder (Gochujang) (p<0.001). Regarding the sugar and salt contents, 20% of the soy powder (Gochujang) shows $26.17^{\circ}Brix$, While the largest value for salt content was 4.8%, with a significant difference existing among varivous samples (p<0.001) As the added amount of soy powder (Gochujang) increased, the sugar content of the salad dressing increased with a statistically significant change (p<0.001). Regarding chromaticity, when soy powder (Gochujang) was added the levels of lightness and yellowness showed a decreasing tendency, and the level of redness showed an increasing tendency, with a significant difference existing among various samples(p<0.001). The results of a sensory showed that, as the amount of added soy powder (Gochujang) increased, the color intensity, Gochujang flavor, and hot taste increased (p<0.001). The results of a sensory showed that, as the amount of added soy powder (Gochujang) increased, the Salad dressing of the glossy, sour flavor, sour taste, and oily level decreased tendency (p<0.001). The results of an acceptance test showed that a 15% content of the soy powder (Gochujang)showed the greatest acceptance values in categories such as appearance, taste, texture, and overall acceptability. Therefore, when making a salad dressing with Gochujang, it is appropriate to add a 15% content of Gochujang to improve the quality and sensory characteristics of the salad dressing.

• KSBB Journal
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• v.26 no.5
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• pp.400-406
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• 2011

This study was investigated to improve the saccharification yield of Ulva pertusa Kjellman by the high pressure homogenization process. It was found that the high pressure homogenization pretreatment effectively destructed the cell wall structures only by using water. The high pressure homogenization process was operated under various conditions such as 10000, 20000 or 30000 psi with different recycling numbers. The optimal condition was determined as 30000 psi and 2 pass of recycling numbers and the sugar conversion yields were 16.02 (%, w/w) of glucose and 14.70 (%,w/w) of xylose, respectively. In the case of enzymatic treating the hydrolyzates with 5 FPU/glucan of celullase and 100 units/mL of amyloglucosidase, 65.8% of carbohydrates was converted into glucose. Using the hydrolysates of Ulva pertusa Kjellman, 48.7% of ethanol was obtained in the culture S.cerevisiae. These results showed that the high pressure homogenization process could efficiently hydrolyze the marine resource by using only water for bioethanol production.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1979.04a
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• pp.113.2-114
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• 1979

$\beta-Galactosidase$ is an enzyme which catalizes hydrolysis of lactose, a natural substrate, to glucose and galctose and transferring some monosac-charide units to active acceptors as sugar or alcohol. The occurence of $\beta-Galactosidase$ is known in various microorganisms, animals and higher plants and has been studied by many investigatigators. Especially, a great deal of articles for the enzyme of E. coli have been presented in genetic control mechanism and induction-repression effects of proteins, On the other hand, in the dairly products industry, it is important to hydrolyes lactosd which is the principal sugar of milk and milk products. During the last few years, the interest in enzymatic hydrolysis of milk lactose has teen increased, because of the lactose intolerence in large groups of the population. Microbial $\beta-Galactosidases$ are considered potentially most suitable for processing milk to hydrolyse lactose and, in recent years, the immobilized enzyme from yeast has been examined. Howev, most of the microbial $\beta-Gal$ actosidase are intracellular enzymes, except a few fungal $\beta-Gala-$ ctosidases, and extracellular $\beta-Galactosidase$ which may be favorable to industrial applieation is not so well investigated. On this studies, a mold producing a potent extracellular $\beta-Galactosidase$ was isolated from soil and identified as an imperfect fungus, Beauveria bassians. In this strain, both extracellular and intracellular $\beta-Galactosidases$ were produced simultaneously and a great increase of the extracellular production was acheved by improving the cultural conditions. The extracellular enzyme was purified more than 1, 000 times by procedures including Phosphocellulose and Sephadex G-200 chromatographies. Several characteristics of the enzymewas clarified with this preparation. The enzyme has a main subunit of molecular weight of 80, 000 which makes an active aggregate. And at neutral pH range, it has optimum pH for activity and stability. The Km value was determined to be 0.45$\times$10$^{-3}$ M for $o-Nitrophenyl-\beta-Galactoside.$ In any event, it is interesting to sttudy the $\beta-Galactosidase$ of B. bassiana for the mechanism of secretion and conformational structure of enzyme.

• Korean Journal of Oriental Medicine
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• v.4 no.1 s.4
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• pp.115-127
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• 1998

To improve the quality control of frequently used oriental medicinal plants, the storage, cutting, processing and decokting methods of Rehmannia glutinosa Libosch. var. purpurea Makino(熟地黃) were examined. The contents of 5-hydroxymethyl-2- furaldehyde(5-HMF) of Rehmannia glutinosa Libosch. var. purpurea Makino were analysed by HPLC at various conditions as the standard component. Raw materials were classified into 3 groups with their specific gravity(天 地 人黃) and determined the ding weights and the contents of water, the solid component of Ji-Hwang(地黃) was the most. Rehmannia glutinosa Libosch. var purpurea Makino was steamed and dried nine times and analysed the content of 5-HMF on every time. In the case of Ji-Hwang, the standard component of the ninth sample was produced the most. But which of the tenth samples of Chun-Hwang and Yin-Hwang(天黃 人黃) were the most. The best decokting conditions which were determined by the yield of 5-HMF were as follows : non cutting, soaking time was 0 minutes, decokting time was 75 minutes after boiling. The contents of sugar on each of samples were determined. The contents of standard component increased by steaming number and the contents of sugar decreased.