• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.1
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• pp.37-45
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• 2013

This study was conducted to improve the yield of extracts from Alaska pollock Theragra chalcogramma head and sea tangle Laminaria japonica byproducts using various commercial enzymes, such as Alcalase, Flavourzyme, Neutrase (NH), and Protamex. Among the enzymatic hydrolysates, the yield was highest in hydrolysate incubated with NH for 4 h. NH-treated hydrolysates (NHH) also improved functional properties, such as angiotensin-I converting enzyme (ACE) inhibitory activity and 2,2-diphenyl-1-picryldrazyl (DPPH) radical scavenging activity, as compared to extracts from Alaska pollock head and sea tangle byproducts. Total free amino acid and taste values of NHH were 379.7 mg/100 mL and 24.03, respectively, after digestion for 4 h. These values are 2.2-fold and 1.9-fold higher compared with those of water soluble fractions extracted from Alaska pollock head and non-forming sea tangle, respectively. According to the taste value results, the major taste-active compounds among free amino acids of NHH were glutamic acid and aspartic acid. These results suggest that NHH can be used as an ingredient for natural seasoning preparation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.6
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• pp.545-552
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• 2012

This study developed a natural seasoning (NS) and characterized its food components. Hydrolysate from Alaska Pollock Theragra chalcogramma heads and sea tangle Laminaria japonica byproduct were obtained by incubating them with Neutrase for 4 h. NS was prepared by mixing sorbitol 2%, salt 2%, ginger powder 0.04%, garlic powder 0.2%, onion powder 0.2% and inosine monophosphate (IMP) 0.1% based on concentrated hydrolysates from Alaska pollock head and sea tangle byproduct before vaccum filtering. The proximate composition of NS was 82.7% moisture, 9.0% crude protein, and 5.1% ash. It had a higher crude protein content than commercial anchovy sauce (CS), it was lower in moisture and ash. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and angiotensin-I converting enzyme (ACE) inhibiting activity of NS were 90.1% and 88.9%, respectively, which were superior to those of CS. The free amino acid content and total taste value of NS were 1,626.0 mg/100 mL and 165.86, respectively, which were higher than those of CS. According to the results of taste value, the major free amino acids were glutamic acid and aspartic acid. In the sensory evaluation, the color and taste of NS were superior to those of CS. No difference in fish odor between NS and CS was found.

• Applied Biological Chemistry
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• v.47 no.4
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• pp.384-389
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• 2004

The purified ${\beta}-mannanase$ hydrolyzed various gums to mannose, ${\beta}-1,4-mannobiose$, $Gal^3Man_4$, and D.P 7 of galactosyl mannooligosaccharide, and isolated from the enzymatic hydrolysate for 24 hrs reaction by activated carbon column chromatography and Sephadex G-25 column chromatography. For the elucidate of antioxidant action of ${\beta}-1,4-mannobiose$, $Gal^3Man_4$ and DP 7 of galactosyl mannooligosaccharide and urea derivatives, coloration, reducing power, antioxidant activity and DPPH test were accomplished. The coloration was high at reaction mixture of ${\beta}-1,4-mannobiose$, $Gal^3Man_4$ D.P 7 and urea. TLC of reaction mixture of ${\beta}-1,4-mannobiose$, $Gal^3Man_4$ D.P 7 and ureas showed new reaction products, respectively. but except reaction mixture of ${\beta}-1,4-mannobiose$ and urea. The reducing power was high at reaction mixture of ${\beta}-1,4-mannobiose$, $Gal^3Man_4$ D.P 7 and phenylthiourea. The reaction mixture of ${\beta}-1,4-mannobiose$, $Gal^3Man_4$ D.P 7 and thiourea showed similar radical scavenging activities on DPPH to activity of AsA. The reaction mixture of ${\beta}-1,4-mannobiose$, $Gal^3Man_4$ D.P 7 and thiourea, phenythiolurea shown strong antioxidative activites on the oxidation of linoneic acid.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.2
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• pp.196-200
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• 2002

In order to identify the feeding stimulants for flatfish, the feeding tests were conducted using some diets added the amino acids, nucleotides, betaine and TU and acid hydrolysates to basal diet formula, respectively, The feeding stimulant activities and synergistic effects of those compounds were evaluated by a bioassay method. The KH, a kind of acid hydrolysate, possessed a remarkable feeding stimulant activity. It's stimulant activities were increased up to the concentration of $1.05\%$ (w/v), and were independent of pH. The formulation of KH and glycine had a most synergistic effect, The feeding rate of diet with feeding stimulation was 1,4 fold than that of diet without one. The costs for optimum formulation of feeding stimulants were cheaper than some additives in diets. It suggest that the results can practically used in preparation of diet containing feeding stimulant effects for flatfish.

• Korean Journal of Soil Science and Fertilizer
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• v.22 no.1
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• pp.31-38
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• 1989

A series of experiments was conducted to determine the contents and distribution of amino acids in the hydrolysates of humic acids extracted from 3 plant materials. Wild grass hay, and leaves of forest trees were used in this study. Seventeen amino acids were analyzed and their amounts determined. Results obtained from the experiments are summarized in the following: 1. Contents and distribution of hydrolyzable amino acids in the humic acid fractions depend on the kind of plant materials and the allowed time for humification. 2. Neutral amino acids was the largest part of the total amino acids, followed by acidic amino acids, and basic amino acids. 3. The total amounts of amino acids in the hydrolyzable humic acid fractions of well humified residues were in the following order: wild grass hay > leaves of deciduous trees > leaves of coniferous trees 4. In general the relative amounts of lysine increased with humification progressing. S. Glycine and glutamic acid were the two major amino acids in common for the hydrolysate of humic acids extracted from well decomposed residues of plant materials. Alanine, glutamic acid, glycine, aspartic acid and leucine were the five major amino acid in common in raw materials without exception. 6. Arginine appeared to be absent in any of the hydrolysates of humic acids from well humified plant materials. 7. Phenylalanine and tyrosine were present in all hydrolysates and their relative contents increased with the humification of plant materials.

• Korean Journal of Microbiology
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• v.21 no.2
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• pp.51-60
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• 1983

Cultural characteristics of Strptomyces griseolus isolated from the soil were investigated. This strain was disclosed to utilize D-xylose, and D-glactose in preference order as a carbon source with the formation of glucose isomerase. The addition of sweet potato starch also proved effective promoting the total enzyme activity measured at 29% higher than the control. Corn cob, one of waste agricultural resources, was hydrolyzed in 2~3% $H_2SO_4$ solution at $100^{\circ}C$, 3~5 hours to produce a xylose syrup which gave rise to the recovery of 19.9% in a batch system and 28.2% in a repeated system. By the addition of both 2% of xylose syrup(Be'28) prepared by and us 65% of corn steep liquor (total nitrogen 1.2%), enzyme induction was maximized. The enzyme activity was stimulated by the xylose and the cell growth by the C.S.L. Also, remarkable increase of enzyme activity was noticed by the addition of protein acid hydrolysate 86.2% higher than the control. $QO_2$ of the biomass cultured in 30L capacity jarfermentor recorded low oxygen requirement of 251.2 1/hr. Maximum activity of glucose isomerase was observed noted at the 9th hour after inoculation which is 2 hours faster than the stationery was observed noted at the 9th hour after inoculation which is 2 hours faster than the stationery phase of the biomass growth. Glucose isomerase from the strain was activated by adding the $Co^{++}\;and\;Mg^{++}$ with optimum temperature of $73^{\circ}C$ and pH of 7.2. Conversion ratio of 60% glucose to frutose was 42.5% after 70 hours reaction.

• Plant Biotechnology Reports
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• v.4 no.2
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• pp.139-148
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• 2010

Jatropha curcas L. (Physic nut) is a commercially important non-edible oil seed crop known for its use as an alternate source of biodiesel. In order to investigate the morphogenic potential of immature embryo, explants from four developmental stages were cultured on medium supplemented with combinations of auxins and cytokinins. It was found that the size of embryo is critical for the establishment of callus. Immature embryos (1.1-1.5 cm) obtained from the fruits 6 weeks after pollination showed a good response of morphogenic callus induction (85.7%) and subsequent plant regeneration (70%) with the maximum number of plantlets (4.7/explant) on Murashige and Skoog's (MS) medium supplemented with IBA (0.5 $mg\;l^{-1}$) and BA (1.0 $mg\;l^{-1}$). The above medium when supplemented with growth adjuvants such as 100 $mg\;l^{-1}$ casein hydrolysate + 200 $mg\;l^{-1}$ L-glutamine + 8.0 $mg\;l^{-1}$ $CuSO_4$ resulted in an even higher frequency of callus induction (100%). Plant regeneration (90%) with the maximum number of plantlets (10/explant) was achieved on MS medium supplemented with 500 $mg\;l^{-1}$ polyvinyl pyrrolidone + 30 $mg\;l^{-1}$ citric acid + 1 $mg\;l^{-1}$ BA + 0.5 $mg\;l^{-1}$ Kn + 0.25 $mg\;l^{-1}$ IBA. It was observed that plantlet regeneration could occur either through organogenesis of morphogenic callus or via multiplication of pre-existing meristem in immature embryos. The age of immature embryos and addition of a combination of growth adjuvants to the culture medium appear to be critical for obtaining high regeneration rates. Well-developed shoots rooted on half-halfstrength MS medium supplemented with 0.5 $mg\;l^{-1}$ IBA and 342 $mg\;l^{-1}$ trehalose. The rooted plants after acclimatization were successfully transferred to the field in different agro-climatic zones in India. This protocol has been successfully evaluated on five elite lines of J. curcas.

• Applied Biological Chemistry
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• v.30 no.3
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• pp.234-241
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• 1987

Conditions necessary for optimal plastein productivity from sardine protein hydrolysate using papain and pepsin were established. Sardine protein concentrate was hydrolyzed with pepsin yielding an approximate degree of hydrolysis of 77.2%. Enzyme induced plastein was optimized at: pH 6 for papain and pH 4 for pepsin; substrate concentrate, 50%(w/v) for papain and 40%(w/v) for pepsin; time of incubation, 24hr; enzyme/substrate ratio, 1 : 100(w/w). Plastein yields of 49.5% and 45.3% were found for papain and pepsin, respectively, when 10% trichloroacetic acid (TCA) was used as the precipitating agent. However, when plastein was precipitated by 50% ethanol, the yield was found to be 43.6% and 41.0% for papain and pepsin, respectively. Ethanol-precipitated plastein did not contain lipid and contained approximately 1.3% ash and 91.0% protein. In comparison, the TCA-precipitated plastein contained 74.2% protein, 0.5% lipid and 15.3% ash.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.6
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• pp.545-554
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• 2009

This study was conducted to develop and characterize of a high quality salted mackerel using enzymatic extracts of Ecklonia cava (EEC). In this study, potential antioxidative properties of EEC were evaluated by DPPH free radical scavenging activity, hydrogen peroxide scavenging activity, peroxide value, and fatty acid composition, and the antimicrobial properties were also measured by analysis for volatile basic nitrogen, pH, viable cells, Eschericia coli and biogenic amine. Compared to EEC-untreated salted mackerel, the salted mackerel with EEC was superior in antioxidative properties, while was negligible in the difference of antimicrobial properties. These results suggested that the high quality salted mackerel with antioxidative activity could be developed by treatment of EEC.

• Food Science and Preservation
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• v.14 no.4
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• pp.394-399
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• 2007

In this study, the characteristic qualities of whole soymilk were examined based on differing hydrolysis condition. The results showed that as the concentration of enzyme preparation(KMF-G) increase, $^{\circ}Brix$, calcium-binding capacity, and the content of free amino acid components also increased. Additionally SDS-PAGE analysis revealed a similar pattern of in the molecular weight of proteins at enzyme preparation concentration 0.20 and 0.35%(w/w). The quality of whole soymilk hydrolysate was shown to be best at a enzyme preparation(KMF-G) concentration of 0.20%(w/w) and hydrolysis time of 60 min. When sterilized at 115, 130 and $145\;^{\circ}C$ for 15 sec each the change in whole soymilk quality was not substantial. Based on the above results, a 0.20%(w/w) enzyme preparation(KMF-G) concentration and 60 mim hydrolysis time was determined to be the optimal hydrolysis condition for whole soymilk. It is anticipated that soymilk hydrolysis will a food material that is diverse in its application and uses.