• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.4
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• pp.398-406
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• 1992

In order to develop a new flavourant using the fish skin gelatin, the proteolytic renditions for the gelatin hydrolysate of the alkali (B-type) and Alcalase (E-type) pretreated flounder (Limanda aspera) skin gelatin were investigated, and some physical properties, molecular weight and amino acid compositions of the hydrolysates were, also, compared with each other. The proteolytic conditions of the gelatins (B-type and E-type) by trypsin were as follows : reaction temperature, 55$^{\circ}C$ : pH, 9.0 : enzyme concentration, 0.1% : re-action time, 4hrs for B-type and 1 hr for E-type. The degrees of hydrolysis of the B-type and E-type gelatin un-der the renditions stated above were 63% and 82%, respectively. The rnajor molecular weights of the hydrolysates were 15,000 dalton for B-type and 12,400 dalton for E-type. Among the amino acids in the hydrolysates, glycine, alanine, proline, hydroxyproline and serine having a sweet taste were responsible for 57% of the total amino acid. But valine, leucine, phenylalanine, tyrosine, methionine, arginine and histidine having a bitter taste were only 18%.

• The Korean Journal of Food And Nutrition
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• v.11 no.2
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• pp.228-236
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• 1998

Egg is an important foods containing many good proteins. But it is well known that egg protein has a lot of allergenicity. The purpose of this study is to develop the methods to reduce the allergenicity of egg. I tried various experimental methods ; For example, heat treatment, irradiation with ultraviolet and microwaves, treatment with polyphosphate, enzyme hydrolysis and PCA inhibition test using guinea pigs and degrees of hydrolysis. The results obtained were as follows ; 1. Heat treatment reduced allergenicity of egg protein. The longer the heat time, the better the effect. 2. Irradiating with ultraviolet and microwave increased both the degree of protein hydrolysis and PCA inhibition reduced the allergenicity. Ultraviolet was more effective than microwaves on egg protein. Fertilized eggs did not reduce allergenicity. 3. Enzyme treatment increased the degree of hydrolysis and PCA inhibition, and reduced allergenicity considerably. Alcalase was more effective than neutrase. 4. Adding polyphosphate did not induced protein hydrolysis, but increased PCA inhibition and reduced allergenicity. 5. The picture of various treatments of egg gel by SEM showed a light surface which indicated that protein was desolved. Neutrase was lighter than alcalase, and the longer the heating time, the lighter the surface became. 6. Measurements of the hardness of egg gel by Instron showed that the longer the reaction time with enzyme, the softer it became.

• Journal of the Korean Applied Science and Technology
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• v.2 no.2
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• pp.11-14
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• 1985

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2003.04a
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• pp.30-30
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• 2003

• Journal of the Korean Chemical Society
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• v.34 no.5
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• pp.483-489
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• 1990

The rate of hydrolysis of insecticidal 2-chloro-l-(2,4,5-trichlorophenyl)-vinyldimethylphosphate(Gardona) have been investigated in 25${\%}$ aqueous methanol. Studies at varying pH suggest that the hydrolysis of Gardona proceeds through the bimolecular (Ad$_{N-E}$) mechanism involving the transition state and carbanion intermediate as evidenced by solvent effect (m < 0.4, n < 0.7, [m] ${\ll}$ [l](associative SN$_2$ type)), thermodynamic parameters (${\{Delta}S^{\neq}$ = -27∼-32 e.u. & ${\{Delta}H^{\neq}$ = 13∼18 Kcal/mole), hydrolysis rate equation (k = k$_A+_B$ [OH-]), general base catalysis and hydrolysis product analysis, respectively.

• KSBB Journal
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• v.22 no.3
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• pp.123-128
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• 2007

One drawback of conventional kinetic resolution of racemic epoxides by epoxide hydrolase (EH) is that the theoretical yield can never exceed 50%. This 50% limitation can be overcome by using enantioconvergent process, in which both enantiomers of the racemic epoxide are transformed via stereochemically matching pathways into a single enantiopure diol as the sole product in 100% theoretical yield. In order to make a single enantiopure vicinal diol, the two enantiomers of the racemic epoxide must be hydrolyzed with retention and inversion of configuration each other. The EHs should be enantio- and regiospecific at the same time. The enantioconvergent hydrolysis with EHs and relevant biotransformation for preparing enantiopure epoxides and vicinal diols with a high yield are reviewed.

• Journal of the Korean Chemical Society
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• v.33 no.1
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• pp.120-126
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• 1989

The Kinetics of hydrolysis of styrylphenylsulfone derivatives in 50% methanol-water at 25$^{\circ}$C and ionic strength of 0.10 was investigated by UV spectrophotometry in the pH range of 0.0-14.0. The rate equations, which can be applied over a wide pH range, were obtained. The Hammett rho constants for the hydrolysis are 1.85 at pH 7.0 and 1.54 at pH 13.0, respectively. On the basis of the evidence, it is proposed that the general base-catalysis occurs in the hydrolysis of styrylphenylsulfone derivatives; above pH 11.0, Michael type nucleophilic addition take place, while below pH 9.0, the reaction is initiated by addition of water and from pH 9.0 to pH 11.0 these two reactions occur com-petitively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.62-69
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• 2009

Maillard reaction products (MRPs) were produced from aqueous solution of various sugars with defatted hydrolyzed soybean protein (DFHSP) with different temperatures and pressures. Physicochemical properties of MRPs were investigated; also, DPPH and hydroxyl radical scavenging activity and sensory properties were evaluated. MRPs from ribose and DFHSP had the highest reactivity with larger pH reduce, higher browning index increase and higher antioxidant activity than other MRPs from other sugars. The antioxidant activities were increased with increasing temperatures and pressures of reaction. The highest antioxidant activity and sensory preference were obtained from MRPs with ribose at $140^{\circ}C$ with 2.8 kg/$cm^2$ for 30 mins.

• Applied Chemistry for Engineering
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• v.18 no.3
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• pp.279-283
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• 2007

Epoxide hydrolase (EH) gene of Caulobacter crescentus was cloned by PCR and expressed in Escherichia coli. The C. crescentus EH (CcEH) primarily attacked at the benzylic carbon of (S)-styrene oxide, while the CcEH preferentially attacked at the terminal carbon of (R)-styrene oxide, thus leading to the formation of (R)-phenyl-1,2-ethanediol as the main product. (R)-phenyl-1,2-ethanediol was obtained with 85% enantiomeric excess and yield of 69% from racemic styrene oxide via enantioconvergent hydrolysis by using recombinant CcEH as the single biocatalyst.

• Applied Biological Chemistry
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• v.42 no.2
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• pp.152-155
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• 1999

Effects of pH, amino acids, hydrolyzed protein and potassium phosphate on caramelization were investigated for improvement of its reaction rate. The caramelization was performed with starch syrup at $110^{\circ}C$ and the different color functions-metric saturation(Suv), 5-hydroxymethylfurfural (HMF) contents and absorbance at 420 nm were measured. As the pH was raised from 4 to 10, the reaction rate (Suv/hr) was increased by 31.9% along with significant increase in HMF content and absorbances at 420 nm. Among the several amino acids, arginine and glycine were very effective for improvement of caramelization, which may be due to Maillard reaction. When $K_2HPO_4$ were added in different ratio with arginine, glycine, HVP or HAP, the effects of arginine and HAP on thee rate were markedly enhanced while the effects of glycine and HVP were rather reduced.