• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.438-442
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• 2005

Granule swelling is essential phenomenon of starch gelatinization in excess water, and characteristic of heated starch dispersion depends largely on size and distribution of swelled starch granule. Although swelling characteristic of starch granules depends on type of starch, heating rate, and moisture content, influence of heating rate on swelling phenomenon of starch granule has not been fully discussed, because constant heating rate of starch dispersion cannot be obtained by conventional heating method. Ohmic heating, electric-resistant heat generation method, applies alternative current to food materials, through which heating rate can be easily controlled precisely and conveniently at wide range of constant heating rates. Starch dispersion heated at low heating rates below $7.5^{\circ}C/min$ showed Newtonian fluid behavior, whereas showed pseudoplastic behavior at heating rates above $16.4^{\circ}C/min$. Apparent viscosity of starch dispersion increased linearly with increasing heating rate, and yield stress was dramatically increased at heating rates above $16.4^{\circ}C/min$. Average diameter of corn starch granules during ohmic heating was dramatically increased from $30.97\;to\;37.88\;{\mu}m$ by increasing heating rate from $0.6\;to\;16.4^{\circ}C/min$ (raw corn starch: $13.7\;{\mu}m$). Hardness of starch gel prepared with 15% corn starch dispersion after heating to $90^{\circ}C$ at different heating rates decreased gradually with increasing heating rate, then showed nearly constant value from $9.4\;to\;23.2^{\circ}C/min$. Hardness increased with increase of heating rate higher than $23.2^{\circ}C/min$.

• Applied Biological Chemistry
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• v.20 no.2
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• pp.221-227
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• 1977

Contents of proline and chloride in halophytes were $80-1700\;{\mu}g/gfw$ and 0.13-0.45 mM/gfw respectively. The content of proline was inversely proportional to that of chloride. Rhizomes of Phargmites communis Trin, a halophyte, were grown in non-saline medium and then taken to saline treatment for one or two weeks. Growth of P. communis was inhibited when salinized with 0.25M NaCl. Total nitrogen decreased and alcohol soluble nitrogen and proline increased when growth was retarded. The quantity of Fraction 1 protein decreased at 0.25M NaCl treatment. The accumulation of proline at high concentration in P. communis suggested that it might play a role in osmotic adjustment.

• Journal of the Korean Ceramic Society
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• v.34 no.2
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• pp.145-156
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• 1997

ZrO2 phase transformations depending on the type and amount of dopants and the sintering temperatures were studied for the 2 components (CaO-, Y2O3-, MgO-ZrO2) and the 3 components(MgO-ZrO2-Al2O3)ZrO2 powder by X-ray diffraction and Raman spectroscopy. In the CaO- and Y2O3-ZrO2 systems, as the CaO and Y2O3 contents increased to 6~15mol% and 3~15mol% respectively, we were not able to identify between tetragonal and cubic in the X-ray diffraction patterns. On the other hand, all Raman modes shifted to lower wavenumbers, decreasing in intensity and the number of bands, markedly. These phenomena were caused by tetragonallongrightarrowcubic phase transformation and interpreted by the breakdown of the wave vector selection rule(k=0) and the structural disorder associated with the formation of oxygen sublattice which was caused by the substitution between Zr4+ ion and Ca2+ or Y3+ ion in ZrO2 matrix. The monoclinic to cubic phase transformation occurred in 10mol% MgO-ZrO2 system. As the Al2O3 content increased from 0 to 20mol% in the MgO-ZrO2-Al2O3 systems, cubic phase transformed to monoclinic phase, this is because the MgO didn't play a role in a stabilizer because of the formation of the spinel(MgAl2O4) by the reaction between MgO and Al2O3, Also, the ZrO2 phase transformation was explained by the change of it's lattice parameters depending on the type and amount of dopants. Namely, as the amount of dopant increased to 10~13mol%, the axial ra-tio c/a came close to unity with increasing the lattice parameter a and decreasing the lattice parameter c. At that time, the tetragonallongrightarrowcubic phase transformation occurred.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.17 no.2
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• pp.33-44
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• 2012

Transparent exopolymer particles (TEP) are formed by aggregation of polysaccharide products excreted by phytoplankton and have sticky character like gel. They play important role in the production of marine snow in water column. To study the distribution pattern of TEP concentration and its role in carbon cycle in the surface ocean, we measured pH, Total alkalinity (TA), and chlorophyll-a in addition to physical characteristics of seawater within the surface water column. TEP concentrations ranged from nearly undetectable values to $338{\mu}g\;Xeq\;l^{-1}$. They were considerably lower than previously reported values from costal sites, but showed similar values observed in other oceanic region during phytoplankton bloom periods. The spatial distribution of TEP concentrations were similar to those of chlorophyll-a, which indicate that the production of TEP were closely related to phytoplankton. Calculated total dissolved inorganic carbon ($TCO_2$) from the pH and TA was normalized to 35 psu of salinity ($NTCO_2$) and showed negative linear relationship with temperature. Biological drawdown of $NTCO_2$ ($NTCO_{2bio}$) was estimated from the difference between theoretical $NTCO_2$ values and observed $NTCO_2$. In the warm region located south of $40^{\circ}N$ along the $132.5^{\circ}N$ meridional lines, $NTCO_{2bio}$ showed negative value and TEP concentrations were high. This suggested that negative $NTCO_{2bio}$ may be attributed to the biological processes. At the stations located between 44 and $46^{\circ}N$, TEP concentrations showed high concentration at the chlorophyll-a maximum layer within the water column while they showed low concentration in the surface layer. Carbon content of TEP constituted about 40% of $NTCO_{2bio}$ at the chlorophylla maximum layer. In this study, we could not observe any positive and negative relationship between TEP concentration and $NTCO_2$ or pH. It is obvious that we should consider the importance of TEP in the biological carbon cycling processes within surface layer.

• The Korean Journal of Mycology
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• v.31 no.2
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• pp.59-66
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• 2003

Laccase produced by Pycnoporus cinnabarinus SCH-3 isolated from Korea was partially purified using ultrafiltration, anion exchange chromatography and affinity chromatography, The laccase was produced as the predominant extracellular phenoloxidase during primary metabolism. Neither lignin peroxidase nor manganese-dependent peroxidase were detected in the culture fluid. In order to examine the effect of inducers in laccase production, 2,5-xylidine was added in the culture of Pycnoporus cinnabarinus SCH-3. Addition of 2,5-xylidine enhanced 25-fold laccase production. Purified laccase was a single polypeptide having a molecular mass of approximately 66 kDa, as determined by SDS-polyacrylamide gel electrophoresis, and carbohydrate content of 9%. $K_{m}\;and\;V_{max}$ values for laccase with ABTS [2,2-azinobis (3-ethylbenzthiazoline 6-sulfonic acid)] as a substrate (Lineweaver-Burk plot) was determined to be $44.4{\mu}M\;and\;56.0{\mu}mole$, respectively. The optimal pH for laccase activity was found to be 3.0. The enzyme was very stable for 1 hour at $60{\circ}C$. Half-life ($t_{1/2}$) of the enzyme was about 10 min at $80{\circ}C$. Spectroscopic analysis of purified enzyme indicated that the enzyme was typical of copper-containing protein. Substrate specificity and inhibitor studies for laccase also indicated to be a typical fungal laccase. The N-terminal amino acid sequence of the P. cinnabarinus SCH-3 laccase showed 94% of homology to the N-terminal sequences of laccases from P. cinnabarinus PB and P. coccineus.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.1
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• pp.60-66
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• 1986

The muscles of wild and cultured eel, Anguilla japonica, were analyzed for the protein composition and amino acid profile. The differences of the subunit distribution for the sarcoplasmic and myofibrillar proteins were discussed with sodium dodecylsulfate(SDS) polyacryamide gel electrophoresis. The muscle protein in wild eel was composed of $30.78\%$ of sarcoplasmic, $59.02\%$ of myofibrillar, $9.73\%$ of residual intracellular and $2.47\%$ of stroma fraction. That in cultured eel was composed of $31.81\%,\;58.37\%,\;8.16\%\;and\;1.80%$, respectively, The sarcoplasmic and myofibrillar proteins were composed of 16 and 14 subunits in wild eel, and 22 and 15 subunts in cured eel. The sarcoplasmic protein between wild and cultured muscles showed a similar trend in the subunits, except a few subunits such as 36,500, 46,000, 58,500, 75,000, 170,000 and 235,000 daltons in cultured eel. Only the existence of 45,000 dalton subunit was the difference between wild and cultured eel in myofibrillar protein. The distribution patterns of total amino acid in muscles of wild and cultured eel were found to be very similar trend, although glycine content in wild eel was slightly higher than that in cultured one.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.59 no.3
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• pp.216-222
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• 2014

The purpose of this study was to know the seed longevity of rice (Oryza sativa L.) germplasm for effective viability monitoring. The longevity was determined via germination tests of 3,066 accessions of rice germplasm from the National Agrobiodiversity Center, Rural Development Administration, Korea. The rice germplasm accessions have been conserved at a mid-term storage ($4^{\circ}C$, 30% RH) in plastic bottle containing dehydrated (blue) silica-gel and long-term storage ($-18^{\circ}C$, 35% RH) in hermetically sealed metal can on either sides for 25~26.5 years. The final germination percentages of 3,066 rice germplasm accessions of $6.5{\pm}1.0%$ seed moisture content with 94% initial germination stored at $4^{\circ}C$ for 26.5 years declined to 47% while at $-18^{\circ}C$ for 25 years maintained high germinability as 93%. Germination time courses, which represent the average performance of rice ecotypes stored at $4^{\circ}C$ and 30% RH, were fitted regression equation, to calculate the time at which germination characteristically declined to 50% ($P_{50}$). These $P_{50}$ values of Indica, Japonica, Javanica and Tongil type in rice were 39.9, 22.9, 25.4 and 31.8 years, respectively. The rice germplasm stored at $4^{\circ}C$ could be clustered in 4 groups using quartile of final germination after 26.5 years storage. The seed longevity ($P_{50}$) of each group was estimated by regression equation of changed germination percentages according to storage periods. The $P_{50}$ values of group I, group II, group III and group IV were 21.1, 23.6, 30.0 and 75.7 years.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1209-1215
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• 2003

This study was carried out to establish a quantitative analysis method of separating immuno-activating substance (EN-SP) from Acanthopanax senticosus (A. senticosus) by competitive direct ELISA. Mouse antiserum (anti-EN-SP) against EN-SP was generated by immunization (s.c.) of EN-SP purified from A. senticosus as an immunogen. The titer of anti-EN-SP was about 1 : 400, and the optimal dilution of EN-SP-HRP conjugate was 1 : 1,000. When the standard curve was constructed by ELISA, its sensitivity was about $0.2{\mu}g/mL$. The coefficient variation of intra- and inter-assay were $6.13{\sim}8.81%$ and $6.73{\sim}8.60%$, respectively. According to the standard curve, the concentration of EN-SP in various senticosus extracts was found to be only $59.85\;{\mu}g$ in 10mg of extract from the bark of A. senticosus. Similarly, the immunostimulating activity to produce $TNF-{\alpha}$ or IL-12 among the various extracts of Acanthopanax was shown to be correlated with the content of EN-SP. These results demonstrated that competitive ELISA was a convenient, fast, reproducible, and accurate method for the determination of EN-SP as an immunologically active standard substance in extract of A. senticosus.

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.554-560
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• 1991

The physicochemical properties of Korean yam starches (D. aimadoimo, D. batatas and D. japonica) were investigated. The mean granular size of starches were 23.5 μm for D. aimadoimo, 23.9 μm for D. batatas and 18.2 μm for D. japonica. Amylose content, blue value and water binding capacity was $29{\sim}33%,\;0.42{\sim}0.51%\;and\;109.9{\sim}118.3%$, respectively. The optical transmittance of 0.3% (dry basis) yam starch suspensions were increased at $70{\sim}75^{\circ}C$ and D. japonica showed typical two-step transmittance curve. The swelling power and solubility patterns increased over $60^{\circ}C$, and D. aimadoimo was the highest values. Amylogram patterns of 5% (dry basis) yam starch suspensions, determined by Brabender amylograph, were similar to that of yam flours and the viscosity of D. aimadoimo had 630 BU, which was about 5 times higher than 130 BU for D. batatas and D. japonica. Observation under scanning electron microscope lefted marks of resistance to glucoamylase because these surfaces were similar to the natural granules. In rates of solubiliazation by dimethyl sulfoxide, D. aimadoimo showed the highest value. (3-Amylolysis limits of yam starches and their amylose were $71.8%{\sim}75.5%\;and\;90.2{\sim}92.1%$, respectively. Gel filtration patterns of debranched amylopectin by pullulanase were divided into 3 peaks. The weight ratios of peak III to peak II in yam starches were $2.15%{\sim}2.42%$.

• Food Science and Preservation
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• v.23 no.6
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• pp.811-818
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• 2016

The purpose of this study was to investigate changes in the amino acid content and physicochemical properties of Cheonggukjang prepared by using various soybean cultivars (Daewon, Deapung, Seadanbeak, and Taekwang) and a functional microorganism (Bacillus subtilis HJ18-9). These soybeans were conventional Cheonggukjang (control) and Cheonggukjang fermented with Bacillus subtilis HJ18-9 (treated). The moisture contents of steamed, control, and treated soybean were 62.45~67.12%, 63.28~67.14%, and 64.50~66.87%; amino-type nitrogen contents were 6.53~24.25 mg%, 27.63~122.09 mg%, and 37.29~133.48 mg%; and ammonia-type nitrogen contents were 26.92~47.95 mg%, 45.45~156.36 mg%, and 28.02~121.13 mg%, respectively. The umami taste associated with several amino acids (aspartic acid and glutamic acid) in Cheonggukjang was lower than that for steamed soybeans, while the bitter taste from amino acids (methionine, valine, isoleucine, leucine, and phenylalanine) was higher than that for steamed soybeans. The result of sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis showed that the molecular weight of steamed soybeans was less than 100 kDa, while control and treated groups showed low molecular weights below 34 kDa, confirming their protein hydrolysis to small molecular weight. These results are information for developing functional fermented soybean paste and diversification using soybean cultivars.