• KSBB Journal
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• v.9 no.5
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• pp.499-505
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• 1994

Bacillus macerans cyclodextrin glucanotransferase(EC 2.4.1.19: 1, 4-${\alpha}$-D(1, 4-${\alpha}$-glucano)-transferase, CGTase) was purified by the technique of starch adsorption and DEAE-cellulose column chromatography. The molecular weight of the enzyme was 67,000, consisting of a subunit. The enzyme converted starch into ${\alpha}$-, ${\beta}$-, and ${\gamma}$-CD in the relative amounts of 1:1.68:0.32, respectively. In the early reaction period, maltohexose was formed mainly by the coupling reaction of ${\alpha}$-CD with D-glucose and then other oligosaccharides. Maltotetrose was formed mainly from ${\alpha}$-CD in the initial stage of hydrolysis of the enzyme and then small amount of other oligosaccharides. Maltotriose was a good substrate for the enzyme and maltosyl or D-glucopyranosyl group can be transfered from this sugar. In this work, D-glutosyl transfer was premiered.

• Korean Journal of Food Science and Technology
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• v.21 no.5
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• pp.691-696
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• 1989

It Is a unique dietary culture in Korea in that starch is isolated and utilized from steeped potato. In this experiment the potato was steeped in water at $30^{\circ}C$ for 7 days and the properties of starch were examined. The pH in steep water decreased, while sugar cotent (total and reducing) increased. The lager granules were diminished during steeping. Holes on the starch granules were observed from the second days of steeping The density, amylose content, phosphorus and lipid content were decreased. Relative crystallinity of starch reached the highest value at 4th day of steeping and decreased thereafter. The changes in enthalpy of gelatinization were similar. Starch was resistant to acid or enzymatic hydrolysis and showed lower values for swelling power and amylograph viscosities.

• Korean journal of food and cookery science
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• v.15 no.5
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• pp.533-538
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• 1999

${\alpha}$-amylase was investigated as an antistaling agent for Backsulgie, a traditional rice cake. Rice powder was mixed with ${\alpha}$-amylase, fermented for 2 hr at 37$^{\circ}C$, and steamed for 20 min. Rice cake was stored at room temperature or freezer for 4 days, and analyzed to determined the changes of chemical and sensory properties. When ${\alpha}$-amylase was added to rice cake, the content of reducing sugars and the yellow color of the cake were increased, and the water activity was decreased. Soft and moist textural properties were apparent in ${\alpha}$-amylase-added rice cakes by sensory evaluation. X-ray diffraction showed a V pattern after 4 days of storage which indicated the starch of rice cake was not retrograded. However, there was no significant difference in moisture content between enzyme-treated and non-treated rice cakes. Above results suggest that ${\alpha}$-amylase treatment produced dextrins which consequently bound with water and inhibited the retrogradation of rice cake.

• Microbiology and Biotechnology Letters
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• v.3 no.3
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• pp.147-156
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• 1975

The possibility of using tapioca pellets as a raw material in glutanmic acid fermentation by Microcuccus glutamicus is shown. The ground pellets were diluted with water to 20％ solid level and treated with $\alpha$-anylase prepared from a thermophilic Actinomycetes strain culture for 90 min at 85$^{\circ}C$ under pH 6.0. The liquefied solution was further saccharified with commercial glucoamylase for 36 hours under the reaction conditions of 55$^{\circ}C$ and pH 5.0. The inhibitory effect of excess biotin content, 16 $\mu\textrm{g}$ Per liter of the hydrolzate, could be reduced effectively by adding 10 IU of penicillin per ml of the medium after five hours of the fermentation. The maximum glutamic acid yield of 38.5 g/l was obtained after 60 hours of shaking culture at 28-3$0^{\circ}C$.

• Korean Journal of Microbiology
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• v.52 no.3
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• pp.336-343
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• 2016

A mannanase gene was cloned into Escherichia coli from Cellulosimicrobium sp. YB-43, which had been found to produce two kinds of mannanase, and sequenced completely. This mannanase gene, designated manB, consisted of 1,284 nucleotides encoding a polypeptide of 427 amino acid residues. Based on the deduced amino acid sequence, the ManB was identified to be a modular enzyme including two carbohydrate binding domains besides the catalytic domain, which was highly homologous to mannanases belonging to the glycosyl hydrolase family 5. The N-terminal amino acid sequence of ManB, purified from a cell-free extract of the recombinant E. coli carrying a Cellulosimicrobium sp. YB-43 manB gene, has been determined as QGASAASDG, which was correctly corresponding to signal peptide predicted by SignalP4.1 server for Gram-negative bacteria. The purified ManB had a pH optimum for its activity at pH 6.5~7.0 and a temperature optimum at $55^{\circ}C$. The enzyme was active on locust bean gum (LBG), konjac and guar gum, while it did not exhibit activity towards carboxymethylcellulose, xylan, starch, and para-nitrophenyl-${\beta}$-mannopyranoside. The activity of enzyme was inhibited very slightly by $Mg^{2+}$, $K^+$, and $Na^+$, and significantly inhibited by $Cu^{2+}$, $Zn^{2+}$, $Mn^{2+}$, and SDS. The enzyme could hydrolyze mannooligosaccharides larger than mannobiose, which was the most predominant product resulting from the ManB hydrolysis for mannooligosaccharides and LBG.

• Korean Journal of Food Science and Technology
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• v.47 no.6
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• pp.797-800
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• 2015

The effect of raw wheat flour on starch retrogradation retardation was investigated in a rice starch paste model. Specifically, in terms of amylase activity present in the wheat flour, the retardation effect was investigated depending on reaction temperature (40, 60, and $80^{\circ}C$), incubation time (0, 20, 40, and 60 min), and wheat flour addition levels (0-10%). An increase in wheat flour concentration resulted in a rapid decrease in the elastic modulus (G') as the incubation time increased. The G' changes of the rice starch pastes were furthermore fitted by the first order reaction for the reaction rate estimation on the temperature basis. The experimental reaction rate of the paste sample incubated with 10% wheat flour at $40^{\circ}C$ exhibited good agreement with the predicted value. This result implied that the first order reaction kinetics could be suitable to predict the changes in the G' as a function of incubation temperature and wheat flour concentration.

• Applied Biological Chemistry
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• v.21 no.2
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• pp.103-108
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• 1978

Acid-stable ${\alpha}-amylase$ was partially purified from Paecilomyces subglobosum by Sephadex G-150 gel filtration. About 7.7-fold purification was obtained and the partially purified preparation has 5.0 U of ${\alpha}-amylase$ activity per mg of protein. Using this partially purified ${\alpha}-amylase$, general properties were studied and it showed the maximal activities at the conditions of pH 4.0 and $38^{\circ}C$. High stability of the acid-stable ${\alpha}-amylase$ in acidic condition was observed, whereas thermal stability was similar to the conventional ${\alpha}-amylase$.

• Journal of the Korean Applied Science and Technology
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• v.34 no.3
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• pp.643-649
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• 2017

Biodegradable enzymes such as lipase and proteinase can hydrolyze not only fatty acid esters and triglycerides, but also aliphatic polyesters. We measured the biodegradability that biodegradable enzymes have an important role in the degradation of natural aliphatic poly material such as PLA, corn starch, and polyethylene glycol in the natural environment. However, we investigated on the biodegradability of PLA, PLA and Polyethylene acrylate blended, and PLAcoPolyethylene polymerized with PLA graft copolymer Polyethylene glycol acrylate. When prepared biodegradable polymers. the Mechanical properties of them were measured on Biodegradability, thermal properties, real time in-situ electrical monitoring of polymers resin. Therefore BOD and biodegradation of PLAcoPolyethylene was graft copolymerized with PLA and polyethylene acrylate were measured at a lower rate than the other samples.

• Korean Chemical Engineering Research
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• v.53 no.1
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• pp.1-5
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• 2015

Lactic acid, the most widely occurring hydroxy-carboxylic acid, has traditionally been used as food, cosmetic, pharmaceutical, and chemical industries. Even though it has tremendous potential for large scale production and use in a wide variety of applications, high cost lactic acid materials are primarily problems. Lactic acid can be obtained on either by fermentation or chemical synthesis. In recent years, the fermentation approach has become more successful because of the increasing market demand for naturally produced lactic acid. Generally, lactic acid was produced from pure starch or from glucose. As an alternative, biomass which is the most abundant renewable resources on earth have been considered for conversion to readily utilizable hydrolysate. In this study, we conducted the fermentation method to produce L(+)-lactic acid production from pretreated hydrolysate was investigated by Lactobacillus rhamnosus ATCC 10863. The hydrolysate was obtained from pretreatment process of biomass using Ammonia percolation process (AP) followed by enzymatic hydrolysis. In order to effectively enhance lactic acid conversion and product yield, controlled medium, temperature, glucose concentration was conducted under pure glucose conditions. The optimum conditions of lactic acid production was investigated and compared with those of hydrolysate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.1
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• pp.42-47
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• 2008

Prevention of postprandial hyperglycemia is important, as it is implicated in the development of macro- and microvascular complications associated with diabetes. An inhibitor of ${\alpha}$-amylase which acts in the first step of carbohydrate digestion, is expected to be a suppressor of postprandial hyperglycemia. This study investigated the porcine pancreatic ${\alpha}$-amylase inhibitory activity of the extracts from buckwheat (Fagopyrum esculentum) flower, leaf, stem and grain. Flower, leaf, stem and grain of buckwheat were extracted by water and ethanol (40%, 70%, 100%), respectively. Flower and leaf extracts were more effective ${\alpha}$-amylase inhibitors than stem and grain extracts in all tested solutions. Ethanol extracts were more effective than water extracts or powders on the ${\alpha}$-amylase inhibitory activities. At concentrations of $0.5%{\sim}10%$ (w/w, starch basis), the flower extracts of 40%, 70% and 100% ethanol lowered the enzyme activity by about 90% and the results were similar to the values of acarbose. At the same concentrations, the leaf extracts of 100% ethanol lowered the enzyme activity by about 90%. These results suggest that buckwheat flower and leaf ethanol extracts may delay carbohydrate digestion and lower postprandial hyperglycemia.