늙은 호박의 첨가비율을 달리하여 제조한 양갱의 영양성분

정복미 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.6

This study was performed to investigate the nutritional components of yanggeng prepared with different amounts of pumpkin. Three yanggeng products were made, consisting of 87 (sample A), 90 (sample B) and 93% (sample C) pumpkin paste, with the addition of agar, sugar, corn syrup and salt. The amino acids, vitamin E, sugars and mineral contents of the yanggeng were also examined. With regard to the amino acids content of the pumpkin yanggeng those of glutamic and aspartic acid were the highest in all three products. The vitamin E concentration was significantly higher in sample C than those in samples A and B. The glucose and galactose contents were higher in sample C than in samples A and B, whereas the fructose and lactose contents were higher in sample A than in samples A and B. The calcium, magnesium, potassium and sodium contents were higher in sample C than in the other two samples, whereas the zinc and manganese contents were higher in sample A than the other two samples. The potassium content of the pumpkin yanggeng was the highest of the tested minerals.

당알코올 첨가 호박잼 저장 중 품질 특성

이근종,김미리 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.2

The physicochemical and sensory qualities of pumpkin jams replaced sucrose with sugar alcohols were investigated during storage at 20℃. Pumpkin jam was prepared with steamed ground pumpkin, mixed with sucrose only(50%), sorbitol (sucrose 30%+sorbitor 20%) or maltitol (sucrose 30%+maltitol 20%). Final sweetness of each pumpkin jam was 64° Brix. During 60 days of storage there were no differences in acidity and pH among treatments. Reducing sugar content was higher in sucrose, compared to maltitol or sorbitol. During storage, Hunter L, a and b values increased; L and b values were the highest in maltitol and a value were the highest in sucrose compared to the other sugars. Adhesiveness and hardness of textural properties were the highest in sugar and the lowest in maltitol. Sensory evaluation results showed that the mean scores of color, clarity, flavor and overall acceptability were the highest in maltitol, compared to sucrose or sorbitol. Physicochemical and sensory characteristics of pumpkin jams during storage in a PCA plot comprised of first principal component (58.79%) and second principal component (20.94%).

한국산 호박 및 일본산 호박의 당 성분에 관한 연구

안용근 한국식품영양학회 1997 韓國食品營養學會誌 Vol.10 No.4

한국산 호박과 일본산 호박을 주서로 갈아서 30분간 끓인 다음 착즙, 원심분리하여 당을 분석하였다. 한국산 호박의 수크로오스 함량은 0.41%, 프룩토오스는 0.54%, 글루코오스는 0.61%, 전분은 0.68%를 나타냈다. 일본산 호박은 수크로오스 2.60%, 프룩토오스 2.76%, 글루코오스 1.91% 전분 1.22%를 나타냈다. 다른 소당은 검출되지 않았다. 일본산 호박 전분을 NMR로 분석한 결과 α-1,4-글루코시드 결합만 나타냈으며, 요오드반응의 흡광도는 아밀로오스(DP 117)의 86%를 나타내 아밀로오스만으로 구성된 것으로 나타났다. 카르바졸법으로 펙틴 함량을 분석한 결과 한국산 호박은 6.29%, 일본산 호박은 2.67%를 나타냈다. Sugars in Korean and Japanese pumpkin were studied. The sugars in pumpkin were crushed and extracted by boiling for 30min. Korean pumpkin was found to contain 0.41% of sucrose, 0.54% of fructose, 0.61% of glucose and 0.68% of starch. Japanese pumpkin was found to contain 2.60% of sucrose, 2.76% of fructose, 1.91% of glucose and 1.22% of starch. No other mono- and oligosaccharides were detected in the test of TLC and HPLC. Starch in Japanese pumpkin showed only signal of α-1,4- glucosidic linkage by proton NMR analysis, and showed 86% of absorbance by iodine reaction compared with amylose(DP 117). These results indicated that starch in Japanese pumpkin is composed by only amylose. Pectin contents of Korean and Japanese pumpkin showed 6.29% and 2.67%, respectively, as galacturonic acid by carbazole analysis.

Characterization of Cucurbita maxima Fruit Metabolomic Profiling and Transcriptome to Reveal Fruit Quality and Ripening Gene Expression Patterns

He-Xun Huang,Ting Yu,Jun-Xing Li,Shu-Ping Qu,왕만만,Ting-Quan Wu,Yu-Juan Zhong 한국식물학회 2019 Journal of Plant Biology Vol.62 No.3

Pumpkin (Cucurbita maxima) fruit is the importantdietary source of carotenoid and is known for the goodflavour and texture due to the accumulation of sugar andstarch. However, lack of transcriptional information hindersour understanding of the molecular mechanisms underlyingfruit quality attributes and nutrition in C. maxima. To provideinsight into transcriptional regulation of fruit quality formationof C. maxima, quality analysis and high-throughput RNAsequencing of fruits at different developing stages werecharacterized. The quality analyses consist of dry mattervalues, percent soluble solids, carotenoid contents, and starchand sugar contents in seven stages of fruit development. Fruit transcriptome of C. maxima at five stages throughoutdevelopment was assembled to elucidate the molecularregulation of fruit development. Almost 18 billion nucleotidebases were sequenced in total, and 48,471 unigenes weredetected. A total of 32,397 (66.8%) unigenes were identifiedto be differentially expressed. We found there was a correlationbetween ripening-associated transcripts and metabolites andthe functions of regulating genes. KEGG analysis showedthere are multiple transcripts enriched in starch, sugar, carotenoid,plant hormone signal transduction and pectin pathways andseveral pathways regulating quality formation were identified. Candidate genes involving in sugar, starch, pectin, fruitsoftening and carotenoid metabolism in fruit were firstlyidentified for the species of C. maxima. Combining the sugar, starch and carotenoid accumulating patterns duringfruit development, a series of possible rate limiting geneswere identified. These findings will provide valuable informationfor further studies regarding fruit quality and development.

단호박 가루를 첨가한 머핀제조 조건의 최적화

이선미 ( Sun Mee Lee ),주나미 ( Na Mi Joo ) 대한영양사협회 2007 대한영양사협회 학술지 Vol.13 No.4

호박과실의 성숙과정에 따른 항산화효소의 활성변화

김희은,황미란,박동금,허윤찬,이희주,강남준 경상대학교 농업생명과학연구원 2014 농업생명과학연구 Vol.48 No.1

This study was conducted to investigate accumulation patterns of carbohydrate and changes in the activity of antioxidant enzymes depending on levels of ripening in Cucurbita maxima and Cucurbita moschata. The results of this research showed that differences between species were evident. Dry matter and total carbohydrates in Cucurbita maxima maintained continuously in a high levels until harvest stage. While in Cucurbita moschata stayed in a low levels until 60 days. The results indicated differences between species in fruit maturation. Fructose and glucose contents in fruits were higher in Cucurbita moschata, however the accumulation of sucrose were higher in Cucurbita maxima. There was considerable variability in antioxidant enzyme (SOD, HPX, APX) expression patterns in fruit of Cucurbita species. HPX banding pattern and banding density according to ripening levels in fruits of tested species were different. SOD and APX gel activity of banding pattern between Cucurbita species did not differ, but banding density in ripening times was different. SOD and APX gel activity of banding pattern between Cucurbita species were not different but banding density on maturity levels was different. Our results can be useful as a basic data on improvement of fruit quality and determination of harvest time of Cucurbita species. 본 연구는 서양계 단호박과 동양계 늙은 호박의 성숙과정에 따른 탄수화물의 축적 양상과 항산화효소의 활성 변화를 조사하기 위하여 실시한 결과, 종간 차이가 뚜렷하게 나타났다. 단호박 과실의 건물률과 탄수화물은 수확기까지 지속적으로 높게 유지된 반면, 늙은 호박은 60일째까지 큰 변화 없이 단호박보다 낮았다. 이는 호박 종간에 과실의 성숙과정이 차이가 있음을 나타내었다. 두 종의 과실의 유리당을 비교하였을 때, 늙은 호박 과실에서는 과당과 포도당이, 단호박 과실에서는 자당이 높았다. 착과 후 발육시기에 따른 호박 과실의 종간 항산화효소(SOD, HPX, APX) 발현 양상은 뚜렷한 차이를 보였다. HPX의 경우 종간에 밴딩 패턴 차이와 더불어 시기에 따른 밴드 밀도에 차이가 있었으나, SOD와 APX 겔 활성은 호박 종간 패턴상의 차이는 없었지만 시기에 따른 발현 밀도 차이는 있었다. 따라서 본 연구결과는 호박 과실의 품질향상과 수확시기 판정 등에 이용될 수 있는 기초자료로 유용하게 활용될 것으로 판단된다.