• Food Science and Biotechnology
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• v.18 no.6
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• pp.1541-1544
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• 2009

This study evaluated effects of enzymatic hydrolysates of squid on cholesterol lowering in rats. Thirty male rats were blocked into 3 groups [high cholesterol diet (control), 5% normal squid, and 5% enzymatic hydrolysates of squid] and were raised for 10 weeks. Triglyceride level in enzymatic hydrolysates of squid-fed rats was lower than that in the control. Serum low density lipoprotein-cholesterol level followed in the order of control>normal squid>enzymatic hydrolysates. Serum high density lipoprotein-cholesterol level in enzymatic hydrolysates of squid-fed rats was higher than that in control rats. Liver cholesterol level in enzymatic hydrolysates of squid-fed rats was lower than that in control rats.

• Journal of the Korean Wood Science and Technology
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• v.25 no.1
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• pp.65-70
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• 1997

The effects on the enzymatic hydrolysis of waste paper treated with physical or chemical treatment were investigated. To gain the higher saccharification rate, physical or chemical treatment are necessary in enzymatic conversion process of waste paper. The major deterrents to the effective utilization of waste paper for enzymatic conversion process are phenolic compounds, cellulose crystallinity and coating materials. In the enzymatic hydrolysis of waste paper, the deterrents through enzymatic conversion process can be eliminated by the physical or chemical treatment. This study was performed to obtain the optimal condition for enzymatic conversion process of non-treated waste paper and to review effects on enzymatic conversion process of waste paper treated with physical or chemical methods. In the aspect of saccharification rate, waste paper treated with 1.5% sodium hypochlorite was the most effective and in physical treatment methods, multi-stage treatment(autohydrolysis+refining treatment) was more effective than the other physical treatment.

• Journal of Ginseng Research
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• v.19 no.3
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• pp.249-253
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• 1995

In the browning reaction of Korean ginseng, it appears that enzymatic and non-enzymatic browning reaction occurred in the initial stage of heating fresh ginseng at low temperature, and then non-enzymatic browning reaction followed in the drying period after heating. Activation energy of the browning reaction for red ginseng was about 9.0 kcal/mol. Browning reaction of red ginseng was accede- rated with an increase in steaming time, and a great extent of browning reaction occurred between 60-90 min of steaming at 10$0^{\circ}C$. Browning pigments of red ginseng were mostly water soluble subset.

• Food Science and Preservation
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• v.7 no.2
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• pp.184-188
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• 2000

This study was conducted to investigate enzymatic maceration of radish, cabbage, soybean sprout and carrot with cell separating enzymes in order to obtain individual cells. We studied the macerating properties of Macerozyme R-200, Macerozyme R-10 and Sumyzyme MC on vegetables. Degree of enzymatic maceration was decreasing order of radish, carrot, cabbage and soybean sprout. The degree of enzymatic maceration among macerating enzymes was decreasing order of Macerozyme R-200, Macerozyme R-10 and Sumyzyme MC. The degrees of enzymatic maceration of radish, carrot, soybean sprout and cabbage treated with Macerozyme R-200 for 2hr were 91.0, 80.6, 62.5 and 35.1%, respectively. Total pectin, color and viscosity of carrot macerates increased as the maceration rate increased.

• Journal of Environmental Science International
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• v.11 no.12
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• pp.1315-1320
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• 2002

Since the enzymatic degradation of microbial poly[(R)-3-hydroxybutyrate-co-3-hydroxyvalerate] (P(3HB-co-3HV)) initially occurs by a surface erosion process, a degradation behavior could be controlled by the change of surface property. In order to control the rate of enzymatic degradation, plasma gas discharge and blending techniques were used to modify the surface of microbial P(3HB-co-3HV). The surface hydrophobic property of P(3HB-co-3HV) film was introduced by CF$_3$H plasma exposure. Also, the addition of small amount of polystyrene as a non-degradable polymer with lower surface energy to P(3HB-co-3HV) has been studied. The enzymatic degradation was carried out at 37 $^{\circ}C$ in 0.1 M potassium phosphate buffer (pH 7.4) in the presence of an extracellular PHB depolymerase purified from Alcaligenes facalis T1. Both results showed the significant retardation of enzymatic erosion due to the hydrophobicity and the enzyme inactivity of the fluorinated- and PS-enriched surface layers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.788-793
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• 1997

Addition of sugar, enzymatic hydrolysis and salt concentration were evaluated for their effects on the changes in some characteristics of Kimchi juice during fermentation. The Kimchi juice was prepared by brining and grinding of outer layer leaves of chinese cabbage, one of the wastes products of Kimchi processing, followed by fermentation proceeded significantly faster. Addition of sucrose or glucose at the ange of 0.5~2.0 % also improved the fermentation but the concentration effect was little. Enzymatic hydrolysis on the brined cabbage prior to fermentation with a commercial polysaccharides hydrolases also increased the fermentation. However the solid concentration in Kimchi juice was rather decreased by higher concentration of NaCl and enzymatic hydrolysis. The reducing sugar content showed a rapid decrease from 24 hours of fermentation and the effect of enzymatic hydrolysis was little.

• Biotechnology and Bioprocess Engineering:BBE
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• v.8 no.1
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• pp.1-8
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• 2003

With current developments in enzyme-catalyzed reactions and techniques available for rational redesign of natural biocatalysts, the enzymatic biosynthesis can become one of the most valuable Synthetic methods. Enzymatic regioselective catalysis in organic media has played a key role in pursuing asymmetric synthesis for active chiral compounds. Here, we shortly do-scribe some historical issues of the rapidly growing area, enzymatic catalysis in synthetic organic chemistry and then review researches that have been carried out in the regioselective enzymatic catalysis for the past two decades. An application of this technology to the modification of some potential target drug co m pound will be adios presented.

• Journal of the Korean Wood Science and Technology
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• v.18 no.4
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• pp.18-25
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• 1990

As polysaccharides in lignocellulosic materials are encrusted with aromatic lignin molecules and have high crystallinity, these require pretreatment to improve their digestability by cellulolytic enzymes. Though a number of pretreatment methods have been proposed, the steam explosion process is evaluated as a promising method. This study was performed to investigate the effect of delignification treatment by alkali, methanol and the others on the enzymatic hydrolysis. Delignification treatment resulted in great increase rate in enzymatic hydrolysis. Concerning to the effect of delignication reagents on the enzymatic hydrolysis, methanol treatment was more effective than alkali in the case of oak wood. In pine wood, the delignification did not showed any significant enhancement of hydrolysis rate. Complete delignification by Alkali-Oxygen. Alkali treatment showed high saccharification rate of 99.5%.

• Archives of Pharmacal Research
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• v.22 no.3
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• pp.249-254
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• 1999

Enzymatic conversion of brain glycosylphosphatidylinositol-linked alkaline phosphatase (GPI-AP), amphiphilic, was examined. When GPI-AP was incubated with glycosylphosphatidylinositol-specific phospholipase D (GPI-PLD), a negligible conversion of GPI-AP to hydrophilic form was observed. The inclusion of monoacylglycerols enhanced the enzymatic conversion, although the action of monoacylglycerols differed greatly according to the size of acyl group; the enzymatic conversion was enhanced considerably in the presence of monoacylglycerols possessing acyl group of longer chain length ($C_{10-}C_{18}$), which monoacylglycerols with acyl moiety of shorter length ($C_{4-}C_{8}$) did fail to augment the enzymatic conversion. Noteworthy, monooleoylglycerol was much more effective than the other monoacylglycerols in promoting the enzymatic conversion, indicating a beneficial role of the unsaturation in acyl chain. Meanwhile, ionic amphiphiles such as monohexadecyllysophosphatidylcholoine and palmitoyl-carnitine decreased the enzymatic conversion of GPI-AP in a concentration-dependent manner, with monohexadecyllysophosphatidylcholine and palmitoyl-carnitine deceased the enzymatic conversion of GPI-AP in a concentration-dependent manner, with monohexadecyllysophosphatidylcholoine being more inhibitory than palmitoylcarnitine. Separately when GPI-AP was exposed to various oxidants prior to the incubation with GPI-PLD, a remarkable decrease of the enzymatic conversion was observed with hypochlorite and peroynitrite generators, but not $H_{2}O_{2}$. In further study, hypochlorite was found to inactivate GPI-PLD at low concentrations ($3~100{\mu}M$). From these results, it is suggested that the enzymatic conversion of GPI-AP by GPI-PLD may be regulated in vivo system.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.67-73
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• 1999

In order to increase the enzymatic activity of malt used as a source of traditional processing foods, the enzymatic activities of various barley were examined and the effects of ozone and light illumination treatment on the enzymatic activities of amylase, amylase, and glucanase in malt during man ufacture were also examined. Barley didn't show amylase activity prior to soaking, but the activity of barley increased quickly after soaking. Glutinous barley showed the highest amylase activity among Duru barley, Ol barley, two rowed barley and naked barley. Naked barley showed the lowest activity. The amylase activity was the highest in Duru barley and decreased in the order of in glutinous barley, naked barley and two rowed barley. It was showed that the enzymatic activity of malt was higher than that of control when malt was soaked for 24hr at the concentration of 0.3ppm of ozone. The enzymatic activity of malt treated with light illumination was higher than that of control. The bud and root of light illuminated malt was much stronger than that of control. The root of light illuminated malt was much shorter than that of control. In addition, light illuminated malt showed a little green color which matches the demand of consumer. These studies demonstrated that both ozone and light illumination treatment increased the enzymatic activity of malt to result in high quality of malt manufacture.