This study was to evaluate the characteristics of bread and the rheology of flour dough containing sugar alcohols, after addition of fructose. In the farinogram tests, the addition of sugar alcohol changed the stability and mixing tolerance index. The stability and mixing tolerance index of farinogram increased as the amount of sugar alcohols increased. Amylograms revealed that the increase in gelatinization temperature and maximum viscosity of wheat flour dough with sugar alcohols was more than that of controls. Extensogram of dough with sugar alcohols exhibited higher extensibility and resistance. After fermentation treatment, the dough volumes prepared with only sorbitol and xylitol were lesser than those prepared after addition of fructose. The volume of loaf and specific volume of bread containing sugar alcohols with fructose significantly increased. The breads containing sugar alcohols showed greater taste, flavor and texture scores, for breads prepared with either sorbitol with fructose or xylitol with fructose, compared to breads without fructose. Overall preference scores by sensory evaluation of bread containing sugar alcohols with fructose were higher than bread with only sugar alcohols. These results indicate that the addition of fructose improves the flavor of bread containing sugar alcohols.

최근 지구 온난화로 인해 열대야 발생 빈도가 증가하고 있으며, 야간 저온의 감소에 의한 사과의 착색 불량이 예상된다. 따라서 본 연구는 생육기 후반의 야간 고온이 ‘후지’ 사과에 미치는 영향을 구명하기 위해 성숙기 과실 품질과 시기별 안토시아닌 생합성 유전자의 발현량을 조사하였고, 잎과 과실 내 당 함량을 비교하여 야간 고온에 의한 생리반응을 구명하고자 실시하였다. 야간온도는 7월부터 10월까지 인공기상실 내부에서 처리하였고, 대기온도 대비 -4oC, +4oC 로 각각 설정하였다. 야간 고온은 과실의 횡경, 과중, 당도에 영향을 미치지 않았고 과피의 착색을 불량하게 하였지만, 착색 시기의 안토시아닌 생합성 유전자의 발현량을 변화시키지 않았다. 또한, 야간 고온에 의해서 잎의 sorbitol, glucose 함량과 과실의 sorbitol, sucrose 함량이 대조구에 비해 감소하였고, 잎 조직을 구성하고 있는 책상, 해면 등의 광합성 조직에는 차이가 나타나지 않았지만 광합성 조직 내의 전분 함량이 감소하였다. 따라서 야간 고온은 ‘후지’ 사과의 과실 품질에는 영향을 미치지 않았지만, 잎과 과실의 당 조성을 변화시켰으며, 안토시아닌 생합성 유전자의 발현과는 관계없이 과피의 착색을 억제하였다.

비이온계면활성제 가운데 솔비톨계 계면활성제인 Span을 이용해 수열합성법으로 수산화마그네슘을 합성하였다. 수산화마그네슘 합성의 전구체는 염화마그네슘과 수산화나트륨을 사용하였다. 비이온 계면활성제는 안정제와 분산제 그리고 표면 개질제로 적용하였다. 비이온 계면활성제를 첨가하였을 경우 수산화마그네슘 입자는 좀 더 작고 균일한 크기와 좋은 분산성을 나타내었으며, 소수성 성질을 나타내었다. 합성된 입자의 특성은 PSA, SEM, EDS, XRD 그리고 FT-IR을 통해 확인하였다. 기기 분석을 통해 개질 전과 후의 수산화마그네슘의 소수성, 분산성 특성을 비교하였다. 또한 실험조건에 따라 수산화마그네슘 입자의 표면 개질 특성 변화를 확인하였다.

The objective of the present study was to investigate the effects of different concentrations of sorbitol supplementation for in vitro maturation medium and in vitro culture medium, on porcine cumulus oocyte complexe(COC) maturation and subsequent developmental capacity after parthenogenetic activation. Porcine COC were cultured for 44 h(0～ 22 h termed MI stage and 22～44 h termed MII stage) in TCM199 without(— ) or with(+) sorbitol (20 μM, 100 μM, 200 μM), and the resultant metaphase II oocytes cultured in PZM-3 for 7 days following activation. Our results showed that supplementation with appropriate concentrations of sorbitol (20 μM) during full term maturation culture(MI+/MII+) significantly(p<0.05) improved blastocyst formation rates and total cell number. When the concentration of sorbitol were increased to 100 μM and 200 μM during maturation culture, the maturation rate of COC were significantly reduced compared with 20 μΜ or control groups. Also blastocyst formation rates significantly(p<0.05) reduced with increasing concentration of sorbitol(200 μM). Supplementation with sorbitol(20 μM, 50 μM, 100 μM) into PZM-3 for in vitro culture significantly(p<0.05) inhibited blastocyst formation compared with control group. However, the blastocyst formation rates start to rise again when 50 μ M sorbitol was used for the first 48 hours and then cultured in PZM-3 without sorbitol. There was no significant difference in cell number between control and sorbitol treated groups. When the activated oocytes were cultured in PZM-3 for 48h and then cultured in PZM-3 with sorbitol, interestingly, the blastocyst formation rate was similar to that of PZM-3 with sorbitol for in vitro culture and significantly lower than control group. These results suggest that addition of low concentrations of sorbitol(20 μM) during oocyte maturation is beneficial for subsequent blastocyst development and improved embryo quality. However, treatment with sorbitol supplementation during in vitro culture medium is negative effect to blastocyst formation.

본 연구는 품질증진제 처리가 산취(Chamaecereus silvestrii) '희망'의 모구품질과 표피 변화에 미치는 영향을 연구하였다. 생체중은 D-sorbitol 처리구보다 D-mannitol 처리구에서 감소율이 낮아 효과적이었다. Diniconazole 200ppm처리는 산취의 자구생육을 어느 정도(수치화) 억제하여 장기수송(50일)에 더 적합하였으며 자구색의 발현 어느 정도(수치화)에도 효과적이었다. 산취 모구의 표피구조는 비모란에 비해 하피 발달이 저조하고 어느 정도(수치화) 단층이며 세포벽도 얇아 어느 정도(수치화) 수송조건에 불리하였는데 생육의 억제효과가 높은 diniconazole 200ppm + D-mannitol 10,000ppm과 발색효과가 좋은 diniconazole 200ppm + wax 살포가 저장 중의 품질 유지에 적합하다고 판단된다.

As one of study efforts to develop a food product that can satisfy the taste of modern people and increase the usage of the popular local product of walnut in the region of Chunan, the current study developed a no sugar added functional walnut-sulgi. The walnut-sulgi was manufactured by adding walnut powder into typical sulgi rice cake. While manufacturing the walnut-sulgi rice cake, the health beneficial sugar alcohol ingredient of sorbitol was added instead of commonly used sugar to specialize the walnut-sulgi as a functional rice cake. As the result of such effort, a soft and moist walnut-sulgi was produced. The color of the newly developed walnut-sulgi is white and has a pleasing taste, and its consumer acceptability was higher than the sugar added walnut-sulgi by showing much soft sweetness and textural properties. Considering the facts that sorbitol has a lower glycemic index (GI) than sugar and the content of unsaturated fatty acids that are insufficient in rice cake could be increased, the newly developed sorbitol added walnut-sulgi is thought to be an appropriate functional rice cake that can attractively appeal to obesity and diabetes concerning modern people.

This study was conducted to preserve the quality of Gangjung (Traditional Korean cookies) during storage with the addition of sorbitol in Gangjung dough. Sorbitol was added with different levels (0, 1.5, 3%) in the Gangjung dough and the Gangjung samples were stored for different periods (1, 16, and 31 days). Compared to the control group, the Gangjung samples with sorbitol groups had higher moisture content, expansion ratio, and ceil size. As the storage was extended, peroxide values, hardness, fracturability, chewiness and stickiness to teeth were increased, while cohesiveness, moistness, and degree of melting were decreased. From the PCA in the sensory analysis, Gangjung with addition of 3% sorbitol stored for 1, 16, and 31 days showed high levels in moistness, cohesiveness, degree of expansion, cell size, and degree of melting, whiie Gangjung in control group stored for 16 and 31 days showed high levels in fracturability, heated oil flavor, chewiness, and stickiness to teeth. The moisture content of Gangjung was significantly increased as the level of sorbitol was increased. The changes of physicochemical and sensory characteristics by storage were increased in control groups the most, 1.5% sorbitol groups the next, and 3% sorbitol groups the least. Therefore, the sorbitol added groups could be delayed in the quality deterioration during storage, especially in the texture, and could be increased in the preservation of Gangjung.

A hypertonic solution of sorbitol was used to precondition Douglas-fir and Western hemlock plug seedlings to improve desiccation resistance. Seedlings were preconditioned by soaking their root balls in water, -0.75 or -1.50 MPa sorbitol solution for 22 hr, and then exposed to desiccation conditions for 8 days. During the desiccation period, a transpirational water loss was significantly reduced by the sorbitol preconditioning, with its effect positively depending on concentration. This preconditioning-induced reduction in water loss was mainly caused by the decline in needle stomatal conductance. Sorbitol-induced stomatal control was more closely associated with reduction in plant water potential, rather than increase in abscisic acid concentrations. After rehydration of stressed-plants, most of the preconditioned seedlings with sorbitol were survived, while only 35% of Douglas-fir and 28% of Western hemlock seedlings treated with water were alive. The post-growth was significantly greater in the preconditioned seedlings than only water-treated seedlings. These results suggested that the earlier stomatal control with sorbitol-facilitated preconditioning could play a role in improving desiccation resistance of evergreen woody plants at transplanting in the field where water supply is limited or dry conditions are prevailing.

Taxifolin-3-O-β-D-xylopyranoside and quercetin-3-O-α-L-rhamnopyranoside were isolated from an EtOAc-soluble extract of the leaves of Chamaecyparis obtuse. Quercetin-3-O-α-L-rhamnopyranoside was found to possess a potent inhibitory activity of human recombinant aldose reductase in vitro, its IC50 value being 11.5 μM. Kinetic analysis showed that quercetin-3-O-α-L-rhamnopyranoside exhibited uncompetitive inhibition against DL-glyceraldehyde. Also, quercetin-3-O-α-L-rhamnopyranoside suppresses sorbitol accumulation in rat lens under high glucose conditions, demonstrating the potential to prevent sorbitol accumulation in vivo. These results suggest that this compound may be a promising agent in the prevention or treatment of diabetic complications.

가소제로서 솔비톨 혼합물의 첨가가 분리대두단백 필름의 수분흡습특성, 수분투과도, 색, 인장강도 및 신장률, 그리고 용해 특성에 미치는 영향을 조사하였다. 솔비톨 혼합물은 액상형과 결정형의 상태로 다양한 비율로 혼합하여 첨가하였고, 가소제로 글리세린을 첨가한 대조구 필름의 물리적 특성과 비교하였다. 솔비톨이 첨가된 필름은 대조구 필름에 비해 높은 인장강도를 갖는 반면 낮은 수분투과도 및 신장률을 보였다. 한편 솔비톨 첨가 형태에 따른 영향은 필름