• Applied Biological Chemistry
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• v.38 no.6
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• pp.502-506
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• 1995

A Bacillus strain which produces ${\beta}-galactosidase$ with high transgalactosylation activity, was isolated from soil and tentatively designated as Bacillus sp. A1. When ${\beta}-galactosidase$ from Bacillus sp. A1 reacted with 40% (w/w) lactose, transgalactosylation ratio reached up to 90% at the 70% conversion of the initial lactose. The biosynthesis of the enzyme in Bacillus sp. A1 required lactose as an inducer and was repressed by glucose. Observing that the addition of amino acids to culture medium resulted in enhancing, to a significant extent, both the growth and the enzyme production of the strain, yeast extract and commercially available hydrolysates of protein were examined for the suitability as amino acid source. As it turned out, SMP, an enzymatic hydrolysis product of soybean protein from Fuji Oil Co.(Japan), was the most suitable for optimization of the culture medium. When Bacillus sp. A1 was cultured in the presence of 0.5% SMP and 2% lactose, the enzyme activity increased up to $1.8\;U/m{\ell}-broth$.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.5
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• pp.3361-3369
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• 2015

The objective of this study was to improve the quality of black raspberry wine added with wild grape, based on selection of yeast strains and fermentation conditions. The Y1 yeast(Lalvin 71B) indicated significantly higher lactic acid, ester, fusel oil content after fermented mashing than other samples tested and had an effect on the reduction of acidity and enhanced aroma of black raspberry wine. In addition, the high fermentation temperature($25^{\circ}C$) using Y1 yeast showed much higher tendency to retain components of aroma (ethyl acetate, higher alcohols) and the highest overall preference including sensory evaluation than that of low fermentation temperture($15^{\circ}C$). Thus, the fermentation using Y1 yeast at $25^{\circ}C$ can be applied to positively improve the taste and flavor of production of black raspberry wine added wild grape.

• Resources Recycling
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• v.3 no.1
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• pp.17-24
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• 1994

Recovery of precious metal values from petrochemical spent catalyst is important from the viewpoint of environmental protection and resource recycling. Two types of spent catalysts were used in this study. One used in the manufacture of ethylene contains 0.3% Pd in the alumina substrate. The other used in oil refining contains 0.3% Pt and 0.3% Re. Both spent catalysts are roasted to remove volatile matters as carbon and sulfur. Then, metallic Pd powder from Pd spent catalyst is obtained in the course of grinding, hydrochloric acid or aqua regia leaching and cementation with iron. For the recovery of Pt and Re from Pt-Re spent catalyst, Pt and Re are leached with either HCI or aqua regia, first. Metallic Pt powder is recovered from the leach solution by cementation with Fe powder. Re in sulfide form is precipitated by the addition of sodium sulfide to the solution obtained after Pt recovery. It is found that 6N HCI can be successfully used as leaching agent for both types of spent catalyst. 6N HCI is considered to be better than aqua regia in consideration of reagent and equipment cost.

• Tribology and Lubricants
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• v.31 no.6
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• pp.258-263
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• 2015

Biodiesel is an environmentally-friendly fuel with low smoke emission because it contains about 10% oxygen. Biodiesel fuel prepared by transesterification of vegetable oil or animal fats is susceptible to auto-oxidation. The rate of auto-oxidation depends on the number of methylene double bonds contained within the fatty acid methyl or ethyl ester groups. Biodiesel may be easily oxidized under several conditions, i.e., upon exposure to sunlight, temperature, oxygen environment. Maintenance of the fuel quality of biodiesel requires the development of technologies to increase the resistance of biodiesel to oxidation. Treatment with antioxidants is a promising approach for extending the shelf-life or storage time of biodiesel. The chemical properties of various amine-based antioxidants were evaluated after synthesis of the antioxidants by condensation of phenylenediamine with alkylamines at room temperature. In general, the oxidative stability can be assessed based on various experimental parameters. Such parameters may include temperature, pressure, and the flow rate of air through the samples. The Rancimat method (EN14112) was selected because it is a rapid technique that requires very little sample and provides good precision for oxidative degradation analysis. Specifically, the EN 14112 technique provides enhanced efficiency for oxidative stability evaluation when a larger ester head group is utilized. Therefore, this technique was employed for evaluation of the oxidation stability of biodiesel by the Rancimat method (EN14112).

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.19 no.1
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• pp.76-81
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• 2016

Carnitine palmitoyltransferase 1A (CPT1A) is an enzyme functioning in mitochondrial fatty acid oxidation (FAO) of the liver. Patients with CPT1A deficiency have impaired mitochondrial FAO and display hypoketotic hypoglycemia and hepatic encephalopathy as typical manifestations. In this report, we present a case of CPT1A deficiency presenting jaundice as the first manifestation. A 1.9 years old boy showed jaundice and elevated levels of free and total carnitine were observed. From direct sequencing analysis of CPT1A, two novel mutations, c.1163+1G>A and c.1393G>A (p.Gly465Arg), were identified. At the age of 2.2 years, hypoglycemia, tachycardia, and altered mental status developed just after cranioplasty for craniosynostosis. High glucose infusion rate was required for recovery of his vital signs and mentality. Diet rich in high carbohydrate, low fat and inclusion of medium chain triglyceride oil resulted in improvement in cholestatic hepatitis and since then the boy has shown normal growth velocity and developmental milestones to date.

• Food Science and Biotechnology
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• v.17 no.6
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• pp.1327-1331
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• 2008

In order to determine whether peach contains compounds to regulate adipocyte differentiation, extracts of flesh/pericarp of yellow/white peach were prepared in water, ethyl acetate (EtOAc), or n-butanol solvent and determined for effects on adipocyte differentiation in C3H10T1/2 or 3T3-L1 cells. Interestingly, none of peach extracts has statistically significant stimulatory effect on the adipocyte differentiation in C3H10T1/2. Furthermore, the presence of EtOAc extract of white peach pericarp (WPP) was found to inhibit lipid accumulation in 3T3-L1 cells both by microscopic examination of Oil Red O-stained lipid droplets and by spectrophotometric quantification of extracted stain, indicating a significant inhibitory effect on adipocyte differentiation. The inhibition of lipid accumulation was accompanied by a significant decrease in the expression levels of adipocyte molecular markers-peroxisome proliferator-activated receptor $\gamma$, CAAT enhancer binding protein $\alpha$, and fatty acid-binding protein. Thus, this study determined that WPP EtOAc extract contains the inhibitory compound(s) on adipogenesis.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.216-222
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• 2010

This study was carried out to determine the effects of olive oil prepared tomato powder (OPTP) used as lycopene source on fresh pork patties. OPTP was not added (0%; C), or was added at 0.25% (T1), 0.5% (T2), 0.75% (T3) and 1.0% (T4) in a basic pork patty formula and patties were stored for 7 days at $5^{\circ}C$. pH values of T3 and T4 were lower (p<0.05) than those of control until storage day 3. However, pH values of treated samples were dramatically increased (p<0.05) after 7 d of storage. Cooking loss values of treatments were lower (p<0.05) than those of control at day 1 of storage. Thiobarbituric acid reacting substances values were lower (p<0.05) in all treatments than in untreated samples during storage. All treated samples had lower values (p<0.05) for lightness ($L^*$) but significantly higher values (p<0.05) for redness ($a^*$) and yellowness ($b^*$) than the untreated samples during storage. Total plate counts of T4 were lower (p<0.05) than others during storage. In sensory evaluation, the scores of color, aroma and overall acceptability in T3 and T4 scored higher (p<0.05) than those of control at days 1 and 3 of storage, however, statistical significance was not found (p>0.05) among the samples after 7 days of storage. In conclusion, tomato powder-treated groups were significantly higher in redness ($a^*$) and yellowness ($b^*$), and lipid oxidation was inhibited, as compared with control during storage. Therefore, as a natural additive, tomato powder could be used to extend the self-life of meat products, providing the consumer with food containing natural additives, which might be seen more healthful than those of synthetic origin.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.109-116
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• 1996

The relationship between antioxidant activities and physicochemical properties of several fractions obtained from freeze-dried (FD) coffee were investigated. The nine kinds of fraction were consecutively extracted from FD coffee with solvents in increasing order of polarity, and the higher polarity of the solvent the higher extraction yield of the fraction. The antioxidant activities of the fractions were determined by Rancimat and oven test on edible oils. The antioxidant activities of the fractions increased in the order of acetone>ethanol>methanol>50% methanol/water>water fraction, and the antioxidant activities of them were higher on lard than on soybean oil. The antioxidant activity of each fraction was strongly related to the contents of total phenol, total nitrogen content and acidity, whereas color intensity, reducing power, carboxylic acid content showed little contribution to the activity. All fractions had three peaks maxima at 208, 275 and 324 nm on UV-visible spectra, but the only one at 324 nm was linealy proportional to the antioxidant activities of the fractions.

• Food Science and Biotechnology
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• v.15 no.3
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• pp.399-403
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• 2006

The effect of flour storage conditions on the lipid oxidation of fried products during storage was studied. Wheat flour was stored at $60^{\circ}C$ in the dark and at water activity (Aw) of 0.3, 0.5, or 0.8 for 21 days. The square-shaped dough ($2{\times}2{\times}0.1\;cm$) made with the stored flour and water was fried in soybean oil at $160^{\circ}C$ for 1 min. The fried products were stored at $60^{\circ}C$ for 15 days in the dark. The degree of lipid oxidation of the fried products was evaluated by conjugated dienoic acid (CDA) content and p-anisidine value (PAV). Both CDA content and PAV of the fried products increased with lengthening storage time of the fried products, suggesting that longer storage of the fried products raised the lipid oxidation. Furthermore, the lipid oxidation of the fried products made with flour that had been stored for a longer time tended to be higher than that of those made with unstored or short-term-stored flour. However, Aw at which the flour was stored did not significantly affect the lipid oxidation of either flour or the fried products during storage. The storage time of flour clearly exerted a greater effect than Aw on the lipid oxidation of the fried products during storage at $60^{\circ}C$ in the dark. This suggests that for the storage stability of fried products, the flour storage time is a more important factor than Aw at which the flour is stored.

• Journal of the Korean Society of Food Culture
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• v.11 no.5
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• pp.711-719
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• 1996

Fermentation characteristics of kwahaju (a typical Korean traditional alcoholic beverage) base were investigated during fermentation with different contents of nuruk (Korean-style bran koji) extract. The nuruk extract which was prepared by incubating the mixture of nuruk powder and water at $25^{\circ}C$ overnight and by filtering it was used to be 0.6%, 2.7%, 5% and 10% (v/v). Total and reducing sugar contents as well as acidity of the kwahaju base with 0.6% nuruk extract were higher than those with 2.7%, 5% and 10% at the fermentation end. Final pH values of all the base samples were ranged from 3.3 to 4.1. Alcohol concentrations of the base samples with 2.7%, 5% and 10% nuruk extract were higher than those with 0.6%. Microbial growth rate was great and inner temperature was high in the sample with high content of nuruk extract, but fermentation period was short. Total sugar consumption and alcohol production increased as the content of nuruk extract increased, but total acid production decreased. The base sample with 10% nuruk extract showed the most excellent fermentation efficiency. Fusel oil content of the base sample with 2.7% nuruk extract was the highest (457.3 ppm), and those wity 5% and 10% nuruk extract were 438.9 ppm and 442.6 ppm, respectively. The sample with 0.6% nuruk extract had the lowest content (409.5 ppm). Sensory evaluation of both the kwahaju base and kwahaju mix with 25% and 40% alcohol by adding soju (Korean distilled liquor) showed that the base with 2.7% nuruk extract had the highest score, and that the kwahaju mix with 25% alcohol had higher score than that with 40%. The sensory results on overall desirability were consistent to those on color and alcohol concentration, and it turned out that the two factors were important to make kwahaju.