• Microbiology and Biotechnology Letters
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• v.24 no.1
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• pp.50-58
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• 1996

Interspecific hybrids between Aspergillus oryzae var oryzae and A. nidulans 514 were obtained by nuclear transfer technique. Several autotrophic mutants isolated from conidiospores of the two strains were mutagenized with ultraviolet and N-methyl-N-nitrosoguanidine. Optimal conditions for formation of intergeneric hybrids were investigated. Frequencies of hybrid formation by nuclear transfer were $3{\times}10^{-5}{\sim}1{\times}10^{-5}$. From observation of genetic stability, conidial size, DNA content, and nuclear stain, it was suggested that their karyptypes are aneuploid. The hybrids showed 1.1~1.4 fold higher xylanase activities than parental strains did. The xylanase of Aspergiilus sp. TAVD514-3 was purified and some of it's enzymatc characteristics were investigated. The enzyme was purified about 85 fold with an overall yield of 17% from the culture medium by ammonium sulfate fractionation, Sephadex G-75 gel permeation chromatography, and CM-sephadex A-50 ion exchange chromatography. The purified enzyme functions optimally at pH 9.0 and 80$^{\circ}C$. The enzymatic activity was increased by the presence of $Mg^{2+}$ and $Mn^2$ ions.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.1
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• pp.129-137
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• 2018

Objective: The objective of this research was to evaluate the physico-chemical, microbiological and sensorial qualities of restructured steaks processed from beef trimmings (grade I and II) and frozen beef (fresh beef as control and frozen beef). Methods: Beef trimmings from commercial butcher were collected, designated into 4 treatments differing in beef trimmings grade and freezing, processed into restructured steaks with 1% microbial transglutaminase and then analyzed for product quality. Results: The results showed that all meat from different groups could be tightly bound together via cross-linking of myosin heavy chain and actin as observed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Microbial counts of psychrotrophic and mesophilic bacteria were not affected by treatments (p>0.05), and no detectable of thermophilic bacteria were found. Regarding effect of beef trimmings grade, steaks made from beef trimmings grade II (16.03% fat) showed some superior sensorial qualities including higher tenderness score (p<0.05) and tendency for higher scores of juiciness and overall acceptability (p<0.07) than those made from beef trimmings grade I (2.15% fat). Moreover, a hardness value from texture profile analysis was lower in steaks processed from beef trimmings grade II than those made from grade I (p<0.05). Although some inferior qualities in terms of cooking loss and discoloration after cooking were higher in steaks made from beef trimmings grade II than those made from beef trimmings grade I (p<0.05), these differences did not affect the sensory evaluation. Frozen beef improved the soft texture and resulted in effective meat binding as considered by higher cohesiveness and springiness of the raw restructured product as compared to fresh beef (p<0.05). Conclusion: The results indicated the most suitable raw beef for producing restructured steaks without detrimental effect on product quality was beef trimmings grade II containing up to 17% fat which positively affected the sensory quality and that frozen beef trimmings increased tenderness and meat binding of restructured beef steaks.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.400-405
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• 2003

The surimi processing from jack mackerel and white croaker muscle using acidic and alkaline solubilization was evaluated. The optimum pH for solubilizing protein in acidic and alkaline range was around 2.5 and 10.5, respectively. The optimum pH value for recovery of protein was around 5. The protein solubility was decreased with increase of salt. The homogenized speed and time for maximum solubility were below 9,500 rpm and 30s, respectively The optimum ratio of water to minced muscle was 6 by evaluating breaking force, deformation and whiteness of cooked gel. The protein yield of alkaline processing is higher than that of conventional processing. In addition, the waste water of conventional processing had high solid, nitrogen content and chemical oxygen demand compare to those of acidic and alkaline processing.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.8
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• pp.1066-1070
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• 2005

To estimate the cumulative power of discrimination (CPD) existing within Haimen chicken populations in China, we isolated a total of 252 genomic DNAs from four chicken populations (Rugao, Jiangchun, Wan-Nan and Cshiqishi) through a saturated salt procedure. All the genomic DNAs were used in a polymerase chain reaction (PCR) with ten microsatellite markers. Amplified PCR-products with the selected markers were separated on a 12% polyacrylamide gel with pBR322DNA/MspI used as internal standard marker. Genetic diversity indices including mean allele number among loci, unbiased heterozygosity ($h_i$) within locus, effective number of alleles ($N_e$) and polymorphism information content (PIC) as well as the unbiased average heterozygosity (H) among loci in the populations were calculated using the generated allele frequencies by each marker. The mean allele number for all loci ranged between 4.00${\pm}$0.33 (Rugao) to 4.90${\pm}$0.48 (Cshiqishi) and across populations for all loci was 4.60${\pm}$0.20, while (H) ranged from 0.65${\pm}$0.03 (Rugao) to 0.69${\pm}$0.03 (Jiangchun) among loci and across populations, (H) was 0.67${\pm}$0.01. The generated unbiased average heterozygosity among loci in each population was integrated to the global formula of CPD and the result demonstrated that the CPD within the four Haimen chicken populations was 98.75%.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.59 no.3
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• pp.359-363
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• 2014

Soybean seed is a good source of plant protein in human consumables such as baby formula and protein concentrate. The seeds contain an abundance of storage proteins, namely ${\beta}$-conglycin and glycinin that account for ~ 70-80% of the total seed protein content. Proteome profiling has been proved to be an efficient way that can help us to investigate the seed storage proteins. In the present study, the seeds were removed from the pods and the cotylendonary tissues were separated from the testa for proteome analysis in order to investigate the seed storage proteins. A systematic proteome profiling was conducted through one-dimensional gel electrophoresis followed by MALDI-TOF-TOF mass spectrometry in the seeds (cotyledonary tissue) of soybean genotypes. Two dimensional gels stained with CBB, a total of 10 proteins were identified and analyzed using MASCOT search engine according to the similarity of sequences with previously characterized proteins along with the UniProt database. A total of ten proteins such as glycinin Gy4 precursor, glycinin G3 precursor, glycinin G1 precursor, glycinin chain A2B1a precursor, glycinin chain A2B1a precursor were identified in our investigation. However, the glycinin subunit may be considered to play important roles in soybean breeding and biochemical characterization. In addition, the improved technique will be useful to dissect the genetic control of glycinin expression in soybean.

• The Korean Journal of Physiology and Pharmacology
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• v.4 no.2
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• pp.129-135
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• 2000

Previously, we have reported that ${\rho}-chlorophenylalanine$ (PCPA), a serotonin depletor, profoundly increased pancreatic fluid and bicarbonate secretion but remarkably inhibited pancreatic amylase secretion in anesthetized rats. The present study was performed to verify the detailed effects of PCPA on pancreatic amylase synthesis that is directly related to amylase exocrine secretion. PCPA significantly decreased pancreatic RNA and protein contents as well as the amylase activity. However, pancreatic DNA content, trypsin and chymotrypsin activities were not influenced by the treatment of PCPA. The rate of pancreatic amylase synthesis, which was assessed by the amount of incorporated $[^{35}S]-methionine$ into amylase for 1 h, was also significantly decreased by 44% in PCPA-treated rats. In order to determine whether the PCPA-induced decrease of amylase synthesis resulted from change in the level of amylase mRNA, Northern blot analysis was performed. The mRNA expression level of amylase was also decreased by 48% in the PCPA-treated rats, indicating that the inhibitory effect of PCPA on the synthesis of pancreatic amylase was mainly regulated at a step prior to translation. It was also revealed in SDS-polyacrylamide gel electrophoresis that the qualitative change of amylase was induced by PCPA. The 54 KDa amylase band seems to be degraded into small molecular weight protein bands in PCPA-treated rats, suggesting that the PCPA- induced decrease of amylase may be partly attributed to the degradation of synthesized amylase.

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.578-581
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• 1991

The antioxidative effects of three kinds of commercial lecithin in fish oil(EPA 25%, DHA 10%) were investigated through active oxygen method (AOM, hrs. at $97.8^{\circ}C$), Oven test, polymer test by gel chromatography and coloring test. Although there were difference of antioxidative effect among commercial lecithins, antioxidative effects of the lecithins added to the fish oil increased with increasing the concentration of lecithin. Lecithin III(acetone insoluble content 65%) had the greatest antioxidative effect and the addition of 1%, 5 and 10% enhanced the oxidative stability to 310%, 620% and 840%, respectively. The results also showed that the polymerization in presence of 10% lecithin III did not occur up to 10 hours at the AOM condition, and the degree of color(Gardner number) increased as storage time went by and was accerated at high temperature.

• Food Science of Animal Resources
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• v.33 no.3
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• pp.363-368
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• 2013

The main attributes of yogurt that affect consumer satisfaction are taste, consistency, and a firm texture. This study evaluates the influence of xanthan gum, barley beta-glucan, and guar gum in concentrations of 0.05%, 0.1%, 0.2%, and 0.3% on probiotic yogurt. The set-type yogurt samples were prepared by using raw cow's milk. The statistical analysis showed that none of these gum additions had any marked effect on pH, titratable acidity, total solids content, and probiotic bacteria counts of yogurt samples. Evaluations for syneresis and water-holding capacity (WHC) in the yogurt samples were affected by the type and concentration of the stabilizer. Yogurts treated with 0.1% xanthan gum and 0.3% beta-glucan recorded the highest WHC and the least syneresis. The largest amount of gel firmness was recorded in yogurt samples treated with 0.2% xanthan gum and 0.3% beta-glucan. Yogurt samples treated with 0.1% xanthan gum and 0.3% beta-glucan were considered acceptable by trained panelists and gained the highest scores in sensory evaluations. The correlation coefficient between the amount of syneresis, WHC and stiffness of texture was significant compared to scores for sensory evaluation (p<0.01). Results for effects of guar gum on the tested parameters were contrary to the results expected from a gum. According to this study, the use of xanthan gum and beta-glucan are highly recommended for low-fat yogurt production.

• Applied Biological Chemistry
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• v.32 no.2
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• pp.116-125
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• 1989

Bowman-Birk type protease inhibitors of soybeans were purified with gel filtration on Sephadex G-75. Significant differences were found in the content and in the electrophoretic patterns of the purified protease inhibitors. Ten among fourteen electrophoretic bands appeared as protease inhibitors. The chymotrypsin and trypsin inhibiting activities in soybeans showed three and four fold variation respectively. And the cultivars with higher chymotrypsin inhibiting activities seemed to have higher cysteine contents.

• Applied Chemistry for Engineering
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• v.2 no.2
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• pp.185-191
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• 1991

The chemical composition and characteristics of the source rock collected from Dolgorae-1 well in Korea continental shelf block VI( $35^{\circ}$ 18'N.L., $130^{\circ}$ 28'E) have been investigated. An oil show analyzer(OSA) has been used to determine the contents of gas, oil and total organic carbon(TOC). The average TOC value for the sample is found to be 0.59%. The OSA has also provided hydrogen index and $T_{max}$, the maximum temperature which generate maximum hydrocarbons from kerogen. From a $T_{max}$-hydrogen index diagram the type of organic matter in the source rock was estimated to be type III kerogen. The content of bitumen and its molecular weight have been determined by means of extraction method and gel permeation chromatograph, respectively. The physicochemical properties has been studied using X-ray diffraction spectrometer, IR spectrometer and thermogravimetric method. On the basis of the results obtained in the present work, the samples collected from Dolgorae-1 well are evaluated to be poor source rocks.