• Title/Summary/Keyword: reducing sugar

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Heritabilities, Genetic Correlations and Path-coefficient Analysis of Some Economic Characters among Dihaploids from Anther Cultured (Nicotiana tabaccum L.) (담배 약배양에 의한 반수체배가계통의 특성에 관한 연구 - 유전력, 유전상관, 경로계수를 중심으로 -)

  • Jin, J.E.;Chang, K.Y.
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.27 no.1
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    • pp.87-93
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    • 1982
  • Dihaploid lines derived from the another of the $F_1$ of single cross, SC72 $\times$ Hicks (Nicotiana tabacum L.) were estimated the variation, heritablities, genetic correlations and path-co-efficients on agronomic characters and chemical compositions. Dinaploids exhibited reduced vigor and growth when comparecd with the mid-parent value but had increased nicotine contents, and the range of dihaploids characters were deviated more than that of their parents. Heritabilities of days to flowering, leaves per plant, nicotine. contents, leaf size and plant height appeared high value, and the yield, value per kg. and reducing sugar contents were low. There were positive genetic correlations between yield, and value per kg., leaf width, leaves per plant and reducing sugar contents and negative genetic correlations appeared between nicotine contents and the other characters except for index of leaf shape. Path-coefficient analysis of genotypic correlation coefficients showed that leaves per plant and leaf width lave a high direct effect, and plant height and days to flowering have a high indirect effect on yield, respectively.

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Changes in Sugar Content of Sweet Potato by Different Cooking Methods (조리방법에 따른 고구마의 당 함량 변화)

  • 서형주;정수현;최양문;배송환;김영순
    • Korean journal of food and cookery science
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    • v.14 no.2
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    • pp.182-187
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    • 1998
  • The changes in weight, reducing sugar content, sugar composition and enzyme activities (${\beta}$-amylase and invertase) of sweet potato were studied with three kinds of cooking methods, microwave oven, gas oven, and steaming. The weights of sweet potato cooked by microwave oven and gas oven were decreased with increasing cooking time, whereas that of steaming was increased with cooking time. Reducing sugar content of sweet potato cooked by microwave oven was increased till 40 seconds, but decreased thereafter. In the cooking methods using gas oven and steaming, reducing sugar content were increased with cooking time. And reducing sugar content were 334.60 mg/g and 381.29 mg/g, respectively at 100$^{\circ}C$ of cold point in sweet potato cooked by gas oven and steaming. Raw sweet potato consisted of fructose (1.56 mg/g), glucose (1.79 mg/g), sucrose (5.58 mg/g), and maltose (2.22 mg/g). The contents of fructose, glucose, and sucrose were decreased during cooking process. But maltose content was increased with cooking time. Especially, maltose contents were 24.81 mg/g and 28.10 mg/g at 100$^{\circ}C$ of cold point in sweet potato cooked by gas oven and steaming. The activities of ${\beta}$-amylase and invertase were decreased with cooking time. Microwave oven-cooked sweet potato did not show on invertase activity.

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Dongchimi Fermentation for Drinks (음료용 동치미 제조)

  • 안용근
    • The Korean Journal of Food And Nutrition
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    • v.14 no.1
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    • pp.46-51
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    • 2001
  • No glucide-added Dongchimi, and 1% starch-added Dongchimi, and 1% sucrose-added one, each using 30% mashed radish as ingredients, were fermented at 4$^{\circ}C$ for 30 days. HPLC and TLC analyses showed that the no starch-added Dongchimi had glucose. fructose and sucrose. The starch-added Dongchimi produced maltose, maltotriose and maltotetraose by the hydrolysis reaction of amalyse. The sucrose added Dongchimi showed glucose. fructose and sucrose. And the sugar contents were reduced in the process of fermentation. The sugar-added Dongchimi showed 53 ${\mu}$g/ml of reducing sugar, 0.012 unit/ml of amylase activity, 3.84 of pH. 1.8 of acidity, after 30 days\` fermentation. One percent starch-added Dongchimi showed 173 ${\mu}$g/ml of reducing sugar, 0.019unit/m1 of amylase activity, 3.87 of pH, 2.1 of acidity, One percent sucrose-added Dongchimi showed 211 ${\mu}$g/ml of reducing sugar, 0.015 unit/ml of amylase activity, 3.36 of pH, 2.4 of acidity.

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Empirical Evaluation of Cellulase on Enzymatic Hydrolysis of Waste Office Paper

  • Park, Enoch Y.;Ikeda, Yuko;Okuda, Naoyuki
    • Biotechnology and Bioprocess Engineering:BBE
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    • v.7 no.5
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    • pp.268-274
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    • 2002
  • Enzymatic hydrolysis of waste office paper was evaluated using three commercial cellulases, Acremonium cellulase, Meicelase, and Cellulosin T2. Varying the enzyme loading from 1 to 10% (w/w) conversion of waste office paper to reducing sugar was investigated. The conversion increased with the increase in the enzyme loading: in the case of enzyme loading of 10% (w/w), Acremonium cellulase yielded 79%conversion of waste office paper, which was 17% higher compared to Meicelase, 13% higher than that of Cellulosin T2. Empirical model for the conversion (%) of waste office paper to re-ducing sugar (x) was derived from experimental results as follow, x = $kE^{m}t^{(aE+b)}$ where k, m, a, and b de-note empirical constants. E indicates initial enzyme concentration.

Physicochemcal Properties of Jeungpyun, Korean Traditional Fermented Rice Cake Prepared with Brown Rice and Barley Flour

  • Hye Young L. Kim;Mie Ja Park
    • Korean Journal of Environmental Biology
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    • v.21 no.4
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    • pp.377-383
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    • 2003
  • The functional Jeungpyuns with dietary fiber containing cereals such as brown rice and barley flour were developed and physiochemical properties were investigated. The water binding capacity had significantly the highest value of 28.4% in raw rice flour, followed by brown rice flour and barley flour. The lowest reducing sugar value was seen in unpolished rice substituted Jeungpyun with value of 5.420 (P<0.05). The amount of reducing sugar decreased slightly after steaming, due to the increased degree of sugar dissociation. The L value of the lightness decreased significantly with the substituted samples (P< 0.05). The barley substituted samples were darker than that of brown rice sample groups with less green and yellow color. Microstructures of starch particles after fermentation showed completely dispersed starch particles with air bubbles and sponge-like structure in all samples after steaming. Thus, functional Jeungpyun replaced with brown rice and barley flour can be successfully formulated and has been influenced by the physicochemical properties.

Changes in Chemical Properties of Jeungpyun Product Durins Fermentation (발효시간에 따른 증편제품의 성분 변화)

  • 박영선;서정식
    • Korean journal of food and cookery science
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    • v.12 no.3
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    • pp.300-304
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    • 1996
  • Jeungpyun Products prepared with different fermentation time (0-10 hours) were analyzed to study phenomena occurred during steaming of Jeungpyun dough. The tendencies of changes in chemical Properties of Jeungpyun Products according to the fermentation time were similar to those of Jeungpyun dough. Titratable acidity, lactic acid, total sugar content, reducing sugar content, soluble protein and total content of free amino acid of Jeungpyun product decreased while its pH increased somewhat, during steaming compared with those of Jeungpyun dough. Especially reducing sugar decreased greatly.

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Quality Changes of Kochujang Made of Rice Flour and Rice Starch Syrup During Aging (쌀가루와 쌀물엿 고추장의 숙성중 품질 변화)

  • Park, Woo-Po
    • Korean Journal of Food Science and Technology
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    • v.26 no.1
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    • pp.23-25
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    • 1994
  • To evaluate the quality difference between rice starch syrup Kochujang (RSSK) and rice flour Kochujang(RFK), moisture content, pH, titrable acidity, reducing sugar, amino nitrogen and color were measured for 90 days. Moisture content was no great difference between samples and was slowly increased during aging. pH of RSSK was 6.03 and that of RFK was 5.94 after mashing. And it was slowly decreased during aging. Titrable acidity was increased with no great difference between RSSK and RFK. Reducing sugar content of RSSK and RFK was 17.0% and 5.8% after mashing respectively. Reducing sugar content was increased till 40 days, but was decreased thereafter. Amino nitrogen content of RSSK was 123.6 mg% and that of RFK was 93.0 mg% after 20 day aging. Lightness of RSSK was higher than that of RFK, but redness was similar between RSSK and RFK.

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Changes in Physicochemical Properties of Packaged Backsulgi during Storage (포장한 백설기의 저장과정 중 이화학적 변화)

  • 이경아;김경자
    • Korean Journal of Human Ecology
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    • v.5 no.2
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    • pp.45-54
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    • 2002
  • Packaged Backsulgi cooked by steam/convection oven and then rapidly chilled was examined by research of microbiological test and sensory evaluation while storing them at the temperatures of 3$^{\circ}C$ and 3$0^{\circ}C$ for 0, 2, 4, 6, 10 days . The pH and reducing sugar content were seemed to change little at 3$^{\circ}C$. However the pH was rapidly reduced until 4 days and then decreased a little at 3$0^{\circ}C$, the reducing sugar content was inclosed little by little. In the microbiological test, any microbial growth in total aerobic, psychrophilic, anaerobic, spore forming bacteria, yeast and molds was not observed until 10 days at 3$^{\circ}C$, but microbial changes of aerobic, psychrophilic and anaerobic bacteria increased to 6 logCFU/g until 10 days at 3$0^{\circ}C$. However microbial changes of them decreased from 6 logCFU/g to 5 logCFU/g. As a result of the sensory evaluation, appearance, taste, color, softness, chewiness and overall Quality were significantly decreased during storage times(p<0.05), but scores of taste and overall quality on 6th days were 7.38${\pm}$1.06, 7.00${\pm}$0.93. Therefore we concluded that there was no problem about stability of storage 6 days at 3$^{\circ}C$.

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Effect of Reaction Factors on Reducing Sugar Production from Enteromorpha intestinalis Using Solid Acid Catalyst (고체 산촉매를 이용한 창자파래로부터 환원당 생산에 미치는 인자들의 영향)

  • Jeong, Gwi-Taek;Park, Don-Hee
    • 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.

Agronomic Characteristics and Chemical Contents of Perique Tobacco Leaves (Perique엽의 경종 및 화학적 특성)

  • 한상빈;반유선
    • Journal of the Korean Society of Tobacco Science
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    • v.3 no.1
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    • pp.66-74
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    • 1981
  • This study was conducted to investigate the interaction between chemical compositions and agronomic characteristics of perique tobacco leaf. At the topping stage, the thickness of leaf was positively correlated with total sugar($\textrm{0.975}^{**}$), reducing sugar($\textrm{0.975}^{**}$), alkaloid($\textrm{0.518}^{*}$) and petroleum ether extract($\textrm{0.801}^{**}$) contents. The length of upper leaf was negatively correlated with its chemical contents. Total sugar contents of the harvested leaf showed a sigmoid pattern of distribution along the leaf stalk positions.

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