• KOREAN POULTRY JOURNAL
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• v.46 no.2
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• pp.90-93
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• 2014

반도체 및 MEMS 재료 및 foundry service 및 반도체용 계측기를 개발 및 제조하고 최근에는 반도체용 농도계를 국내 최초로 개발한 우수한 중소기업 (주)세미로드가 지난 2012년 대구 생태산업단지 구축사업에 뛰어들면서 약 1년간의 연구개발 끝에 사료첨가제를 개발해 축산업분야에 첫 발을 내디뎠다. 생균과 식품추출효소를 배합해 '아제라'를 출시하였다. '아제라'는 닭의 장내 생태계를 유익미생물로 우점하는 환경을 조성하고, 유익미생물의 활동을 촉진시켜 소화흡수력을 높여 농가 생산성을 높일 수 있을것으로 기대된다. 이번호에는 (주)세미로드(대표이사 김홍성)를 소개코자 한다.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.05a
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• pp.162-163
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• 2001

경남지방에서 “띠푸리”라 불리우는 소형 밴댕이, Harengula zunasi는 청어목, 청어과에 속하며, 우리나라 연안의 내만 모래바닥에 주로 서식하는 연근해산 어류로 (NFRDI, 1999), 엑스분질소, 유리아미노산 및 oligopeptide와 같은 정미성분의 함량이 높지만 (Park, 1999), 육 조직이 연약하고 자가소화효소의 활성이 강력하여 선도저하가 빠르며 (Haard, 1992) EPA, DHA와 같은 고도불포화지방산의 함량이 높아 (Hideo, 1984) 가공ㆍ저장 중 지질산화로 인한 품질저하 때문에 (Terao et al., 1987; Yamanaka et al., 1986) 적절한 가공방법이 개발되지 않아 어획량의 대부분이 다시 (茶時)용 자건품, 젓갈 및 액젓 등의 원료로 이용되고 있다. (중략)

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.05a
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• pp.93-94
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• 2001

저염양념젓갈은 재래식 고식염 젓갈과는 달리 저염, 저온으로 숙성한다는 것이 가장 큰 특징 이며 숙성기간 중 자가소화 및 미생물이 생산하는 효소 작용에 의하여 특유의 감칠맛을 가지게 된다(Park et al., 1996). 기존의 창란젓갈 숙성공정은 0$\pm$2$^{\circ}C$에서 50~60일 동안 정치상태로 숙성하게 되는데(Han, 1996; Park, 1998), 이때 숙성용기 아랫부분에 기체가 발생하는 등 (Kim et al., 1993) 상하간의 품질편차가 크고 숙성기간이 장기화되는 단점이 있다. (중략)

• The Korean Journal of Food And Nutrition
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• v.11 no.2
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• pp.150-158
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• 1998

Limit dextrin of Korean beer(3 brands) and Japanese beer(21 brands) were separated by ethanol fractionation. Limit dextrin of Korean and Japanese beer was estimated to be 1.1%. 1H-NMR analysis revealed that the limit dextrin showed both signal of $\alpha$-1, 4- and $\alpha$-1, 6- glucosidic linkage with its estimation ratio of average 5.5:1. Limit dextrin was hydrolyzed to glucose with the yield of 57.22% by Aspergillus awamori $\alpha$-glucosidase(24.7 unit) plus human salivay $\alpha$-amylase(2.4 unit) in 100${mu}ell$ of 0.043M acetate buffer at 37$^{\circ}C$ for 5 hour. Among them, limit dextrin of Korean beer showed the highest hydrolysis rate of 76%. Small size sugars (64.8%) removed by ethanol fractionation and limit dextrin(21.4%) hydrolyzed by amylases that is digestable sugar. Non hydrolyzed limit dextrin(13.8%) by the amylases which can be a growth factor of Bifidobacterium in human intestine.

• Journal of fish pathology
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• v.27 no.1
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• pp.25-33
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• 2014

Hydrolase activities of excretory-secretory products (ESP) and somatic extracts (SE) from Anisakis simplex sensu stricto (s.s.) and Anisakis pegreffii larvae were investigated by using API ZYM kit. In esterase group, acid phosphatase showed high activity from both of A. simplex (s.s.) and A. pegreffii. Esterase (C4) showed activity only from SE and A. simplex (s.s.) showed higher activity than A. pegreffii. Alkaline phosphatase, acid phosphatase and naphthol-AS-BI-phosphohydrolase showed higher activity in 3rd stage larvae than in 4th stage larvae of both species. In aminopeptidase group, only leucine arylamidase showed remarkable activity in SE of both anisakid species, and A. simplex (s.s.) SE showed higher activity than A. pegreffii SE. In glycosidase group, N-acetyl-${\beta}$-glucosaminidase, ${\alpha}$-mannosidase, ${\alpha}$-fucosidase showed higher activity in A. simplex (s.s.) than A. pegreffii, and 4th larvae showed higher activity than 3rd larvae. These differences in hydrolase activity of anisakid nematodes larvae are thought to be due to different metabolism such as growth, moulting, digestion and feeding.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.5
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• pp.557-568
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• 1995

Proteolytic properties of enzymes from the muscle and viscera of anchovy have been examined. Cathepsin L, chymotrypsin, and trypsin showed similar Km values for casein. However, they had higher Km values for myofibrillar proteins than those for casein. The $k_cat$ of cathepsin L and chymotrypsin for myofibrillar proteins were higher than that of trypsin, and also cathepsin L and chymotrypsin caused higher hydrolysis in myofibrillar proteins of anchovy and yellowtail. In the presence of sodium chloride$(0-25\%)$, proteolytic activity for myofibrillar proteins from yellowtail was higher than that for casein. Proteolytic activity was decreased with the increase of sodium chloride concentration. Cathepsin L had been less affected by NaCl concentration and temperature on the hydrolysis of myofibrillar proteins than chymotrypsin and trypsin. Cathepsin L and chymotrypsin were move responsible to the autolysis of muscle proteins from fish than trypsin.

• The Korean Journal of Mycology
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• v.13 no.3
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• pp.157-168
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• 1985

To investigate nutritive values of a feed fermented with basidiomycetes, among the isolated strains, Lyophyllum decastes (Fr.) Sing. was found with the greatest enzyme productivity and rapid mycelial growth in rice straw medium. Optimum temperature, pH and moisture content for mycelial growth and enzyme production of the strain were $25{\sim}30^{\circ}C,\;pH\;4.0{\sim}7.0\;and\;70{\sim}75\;%$, respectively. Fifteen days of culture were required for the highest enzyme productivity. Among the sub-materials added, $30{\sim}40\;%$ of rice bran and $10{\sim}20\;%$ of defatted perilla seeds were effective for the enzyme production, but caused a reduced mycelial growth. The greatest effect of an addition of inorganic salts was obtained with $0.36{\sim}0.72\;%\;of\;(NH_4)_2HPO_4$. When 40 mesh or smaller rice straw and steam treatment at $0.5\;kg/cm^2$ were used, the mycelial growth decreased, whereas the enzyme production increased. The mycelial growth and enzyme production increased when $Ca(OH)_2$ was used as the alkali treatment, but decreased with increasing concentration of NaOH. As the fermentation proceeded, the amounts of ash, reducing sugar and total nitrogen increased, but cellulose, lignin and pentosan decreased. When the rice straw was treated with alkali, the amounts of ash, total nitrogen and lignin decreased, but reducing sugar and cellulose increased. At higher NaOH concentration, the variation become greater. The in vitro dry matter digestibility of the products increased from 55.03 % at the beginning of the fermentation to 62.72 % at 45 days after fermentation. The most effective alkali treatment on the digestibility of rice straw was KOH followed by NaOH. However, the digestibility increased with increasing concentration of NaOH. The digestibility of pretreated with alkali increased after fermentation as well.

• Korean journal of food and cookery science
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• v.12 no.2
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• pp.186-192
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• 1996

Retrogradation of non-waxy rice (NWR) and waxy rice (WR) cakes (45% moisture) stored at 5$^{\circ}C$, $25^{\circ}C$ and -2$0^{\circ}C$ was studied by differential scanning calorimetry (DSC) and enzymatic ($\beta$-amylase-puuulanase) method. With DSC, endotherms did not appear with rice cakes stored at room ($25^{\circ}C$) and deep freezing (-2$0^{\circ}C$) temperatures but did with samples stored at low temperature (5$^{\circ}C$), showing accelerated retrogradation by low temperature. Onset temperature (To) and peak temperature (Tp) did not change under 14 days at 5$^{\circ}C$ but enthalpy values ($\Delta$H) increased rapidly within one day and increased steadily until 5th day of storage, then equilibrated. Higher $\Delta$H were obtained with WR cakes than NWR cakes. It was suggested that more amylopectin recrystallization occured with WR than NWR. Degrees of gelatinization of rice cakes determined by enzymatic method increased in the following order: 5$^{\circ}C$ < $25^{\circ}C$ < -2$0^{\circ}C$. In contrast with DSC results, dogrees of gelatinization of NWR cakes, were relatively lower than that of WR cakes. However, increased retrogradation extents (melting enthalpies) caused reduced enzyme susceptibilities to $\beta$-amylase-pullulanase system, among NWR or WR cakes stored at 5$^{\circ}C$. The degrees of retrogradation of rice cakes stored at 5$^{\circ}C$ were higher than those stored at $25^{\circ}C$ and -2$0^{\circ}C$ without regard to the kind of rice. The higher sensitivity of the enzymatic method was obtained than that of DSC method when the degrees of retrogradation of rice cakes were determined during storage under this experiment conditions.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.1
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• pp.1-6
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• 1994

Hydrolyzates which inhibit the angiotensin-I converting enzyme(ACE) were prepared from defatted anchovy meal by pepsin. These were tested for inhibitory activity against ACE, which is one of the hypertension inducing factors. The ACE inhibitory activity of the hydrolyzates increased until 20hrs of hydrolysis had elapsed but slightly decreased after that time. And presence of $50\%$ ethanol soluble peptide-nitrogen increased slowly up to 12hrs of hydrolysis, and then mainly increased until 20hrs of hydrolysis was completed. From the profiles of gel permeation chromatography on a Bio-gel P-2 of $50\%$ ethanol soluble fraction obtained from hydrolyzate for 20hrs, the higher active fractions were 2'($IC_{50}=45\;{\mu}g\;protein/ml$) and 4'($IC_{50}=76\;{\mu}g\;protein/ml$). Amino acid analysis showed major quantities of glutamic acid, leucine, lysine for 2'and aspartic acid, threonine for 4' respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.881-888
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• 2007

For the use of skipjack tuna cooking drip (STC) as a source of functional seasoning, the STC was hydrolyzed with various commercial enzymes, such as Alcalase, Flavourzyme, Neutrase and Protamex, and its hydrolysate was also investigated on the food component characteristics. The hydrolysate incubated with Alcalase for 30 min (HA30) showed 56.8% for angiotensin I converting enzyme (ACE) inhibitory activity and 1.18 for antioxidative activity, which were high or similar compared to the other enzymatic hydrolysates. There were no differences in ACE inhibitory activity and antioxidative activity among HA30, two-step enzymatic hydrolysates, and ultrafilterates (molecular weight cut off, 10 kDa). The HA30 was very stable on the digestive enzymes, such as chymotrypsin, pepsin, trypsin according to the TCA (trichloroacetic acid) soluble index. The results suggested that skipjack tuna cooking drip could be used as a source for preparing functional seasoning sauce.