• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 1994.11a
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• pp.86-87
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• 1994

토마토과실은 ripening 도중에 연화가 되며 수확후 운반이나 저장중에 물리적인 상처, 부패때문에 연화가 심화되어 많은 손실을 가져온다. 연화란 세포벽의 구조적 붕괴에 기인하며 이중 pectin의 분해와 밀접한 관계가 있다고 한다. Pectin에는 세포내 Ca함량의 대부분이 존재하며 Ca은 세포벽의 구조를 지지하는데 중요한 역할을 한다고 알려져 있다. 따라서 작물재배시 Ca 이온을 효과적으로 사용, 과실내의 Ca함량이 증가된다면 조직의 경도가 향상되어 과실의 저장력 뿐만 아니라 모식물체에서 보다 더 숙성된 과실을 수확, 유통 할수 있다. (중략)

• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.413-418
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• 1996

Two methods were used to extract pectin from apple cell wall by enzyme(Hemicellulase) and by acid. Hemicellulase was used to extract high functional pectin with higher degree of polymerization. The yield of weight of pectin by hemicellulase treatment was slightly higher than that by acid treatment. The optimal condition for extraction was accomplished by providing 1.5 grams of Hemicellulase at 38$^{\circ}C$ for 24 hours. The comparison of the pectin purity and the yield of extracts by the portion of galacturonic acid between two methods showed that the purity of pectin extracted by enzymatic method was lower than that by acid treatment.

• The Korean Journal of Mycology
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• v.38 no.1
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• pp.29-33
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• 2010

KGD1 gene was cloned by functional complementation of defects in $\beta$-1,3-glucan synthase activity of the previously isolated Saccharomyces cerevisiae mutant LP0353, which displays a number of cell wall defects at restrictive temperature. We performed the gene disruption experiment to characterize the function of KGD1 gene, which encodes $\beta$-ketoglutarate dehydrogenase, in cell wall biosynthesis. The disruption of KGD1 showed the decreased growth rate, the increase of chitin synthases activity, alterations in cell wall composition, and increase of susceptibility to cell wall inhibitors such as Calcofluor white and Nikkomycin Z. These results suggested that KGD1 might be involved in cell wall biogenesis, especially the biosynthesis of $\beta$-1,6-glucan and chitin in S. cerevisaie.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.4
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• pp.372-376
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• 1992

This study was carried out to investigate changes in the cell wall components of peach during maturation and storage. The hardness of peach was decreased from $24.1\;\pm\;2.2N\;to\;14.6\;\pm\;1.3N$ during maturation and storage. Contents of alcohol-insoluble substance, water-soluble material and cell wall were decreased. Total and insoluble pectic substances were decreased while water-soluble pectin was increased during maturation and storage. Contents of cellulose were increased. Galactose and arabinose contents were decreased during maturation and storage.

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 1994.11a
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• pp.84-85
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• 1994

과실의 연화는 주로 조직의 세포벽의 구조적 붕괴에 기인하며 이 중 Pectin의 분해와 밀접한 관련이 있다고 한다. 과실의 세포벽에는 다량의 $Ca^{2+}$이 존재하면서 세포벽의 구조를 지지하는데 중요한 역할을 하고있다. 양액 재배시에는 배양액의 농도가 높을수록 $Ca^{2+}$ 흡수이동이 억제되어 토마토식물체의 $Ca^{2+}$ 함량은 감소하는 것으로 보고되었다. 본 실험은 $Ca^{2+}$을 이용한 토마토과실의 품질향상을 위한 연구의 기초자료를 얻고자 토마토 유식물체에 $Ca^{2+}$ 농도별, 종류별 처리를 통하여 토마토 육묘중 $Ca^{2+}$ 및 다른 양이온의 흡수 유형을 알아보고자 하였다. (중략)

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.1
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• pp.164-169
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• 1994

$Ca^{++}$ content and histochemical changes during processing Mooks prepared with sea mustard (Undaria pinnatifida) and sea tangle (Laminaria japonica) were studied. $Ca^{++}$ content of sea mustard Mook during gelation in $CaCl_2$ solution was not only increased fast, but also decreased fast during soaking in distilled water as comparing with that of sea tangle Mook. Both solubilization of the seaweeds by 1 % $K_2HPO_4$ and filtration of solubilized seaweed were decreased the extruding amount of $Ca^{++}$ from Mooks during soaking. The cell walls in sea mustard were likely irregular and ling, but those in sea tangle were regular and round shape. alginic acid was mainly occurred around cell walls. The alginic acid was gradually solubilized depending on heating and alkali treatment. Thus, the fillament cells in sea tangle were cut finely during processing Mook, while those in sea mustard were remained tolerably.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.10
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• pp.1633-1637
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• 2005

Five different plant cell wall degrading enzymes were tested for their ability to release p -hydroxybenzoic acid from carrot alcohol insoluble residue (AIR) and cellulose fraction. Phenolics of AIR from cell wall materi민 (CWM) in carrot were found to consist primarily of p-hydroxybenzoic acid (1,977 $\mu$g/g AIR) with minor contribution from vanillin (55.9 $\mu$g/g AIR), ferulic acid (13.6 $\mu$g/g AIR) and p-hydroxybenzaldehyde (10.6 $\mu$g/g AIR). The contents of ferulic acid in Driselase, Cellulase, Macerozyme R-200, Macerozyme R-10 and Sumyzyme MC were 2,319, 2,060, 391, 95.2, 34.1 $\mu$g/g, respectively. Incubation of Driselase with AIR released only 2.8$\%$ of the total 4 M NaOH extractable p-hydroxybenzoic acid. These results indicate that commercial five plant cell wall dograding enzymes can not release P-hydroxybenzoic acid from carrot AIR and cellulose fraction.

• Journal of Mushroom
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• v.19 no.4
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• pp.329-335
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• 2021

This experiment was conducted to investigate the changes in freshness parameters and determine the optimal UV-B irradiation conditions for each storage period for Heuktari, an oyster mushroom cultivar, grown under LED lightNo significant changes were observed in the CO₂ and O₂ content until day 12 of storage; however, after day 15, the CO₂/O₂ ratios were higher in the UV-treated groups than in the untreated groups. No color difference was observed between the UV-treated and untreated groups. In all UV-treated groups, hardness decreased over time; however, the group irradiated for 15 minutes showed higher hardness values than those of the untreated group. The UV-irradiated group showed higher ergosterol content than did the untreated group, and scanning electron microscopy revealed that mushroom cell wall destruction increased with increased UV treatment time. Overall, these findings confirmed that UV-B irradiation increased the ergosterol content of Heuktari but decreased its freshness and negatively impacted other storage characteristics.

• Korean Journal of Food Science and Technology
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• v.41 no.3
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• pp.345-349
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• 2009

This study measured the amounts of uronic acid, total sugars, non-cellulosic neutral sugars, phenolic compounds as well as antioxidants activity in cell wall materials (CWM) derived from different parts of deodeok (Codonopsis lanceolata). The values of the uronic acid (UA): neutral sugars (NS) ratio in polymers extracted from the CWM of the flesh and skin were 4 and 6, respectively. The total sugar contents of the flesh and skin were 788.6 and 824.9 ${mu}g/mg$ of CWM, respectively. Galactose and arabinose were the main noncellulosic neutral sugars. The chemical structure of five phenolic compounds from the CWM were analyzed and identified as vanillic acid, p-OH-benzaldehyde, vanillin, ferulic acid, and 8-O-4' diferulic acid by HPLC spectral data. Among them, p-OH-benzaldehyde, vanillin, and 8-O-4' diferulic acid were the first compounds identified from the deodeok. The content of 8-O-4' diferulic acid in the skin CWM was 56.1 ${mu}g/g$ AIR (alcohol insoluble residue). The ethanol-NaOH fractions from CWM had the highest oxygen radical absorbance capacity (ORAC) activities, followed by the AIR fractions and ethanol fractions.

• Journal of Applied Biological Chemistry
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• v.63 no.4
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• pp.291-295
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• 2020

In order to increase the utilization of defatted sesame meal (DSM), a by-product of sesame oil production, the conditions of extraction of insoluble proteins from DSM by enzyme treatment were investigated. As a result of comparing the treatment results of proteolytic enzymes Alcalase, Flavorzyme, Neutrase, and Protamex with control, Protamex was effective in increasing the total solid and protein content. At the reaction conditions of Protamex (50 ℃, pH 6.0), the dosage of enzymes was appropriate for 1% of DSM and 3 h of enzyme reaction time. To improve the efficiency of enzymatic treatment, the protein content extracted increased as the heat treatment temperature increased, and slightly increased above 110 ℃. As a result of investigating the effect of the combination treatment of cell lytic enzyme (Tunicase) and protease (Protamex) on protein solubilization, it was most effective to treat the cell lytic enzyme after processing the protease. After heat treatment (110 ℃, 10 min), sequential treatment of Protamex and Tunicase increased the protein content by about 3.5 times (9.85→35.58 mg/mL) of the non-heated control and 2.2 times (15.83→35.58 mg/mL) of the heat treated control.