• YAKHAK HOEJI
• /
• v.32 no.3
• /
• pp.170-176
• /
• 1988

The resolution of five amino acids derivatives by gas chromatography on phenylthiohydantoin derivatives as chiral stastionary phase was investigated. (S)-5-isopropyl, isobutyl, (sec)-butyl and benzoyl derivatives of $N^3-phenyl-2-thiohydantoin$ were synthesized from L-valine, L-leucine, L-isoleucine and L-phenylalanine, respectively. The phases were employed at several column temperatures ($140^{\circ}C{\sim}210^{\circ}C$). The separation factors were compared with each stationary phase with varying R groups. The possible mechanism of chiral recognition was investigated by NMR technique.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.7 no.1
• /
• pp.7-13
• /
• 1978

Changes in contents of general components of comfrey cultured in Korea were experimented and amino acids were analyzed by thin layer chromatography (T.L.C.) and gas chromatography (G.L.C.). The results obtained were as follows; 1. General components of comfrey such as moisture, fat, protein, carbohydrate, crude fiber and total ash were 13.20, 2.22, 22.30, 37.62, 9.38 and 15.06%. respectively, after 60 days growth. 2. The root of comfrey after 60 days contained 6.03% of alanine, 2.24% valine, 10.77% arginine, 2.96% glycine, 4.08% histidine. 1.54% isoleucine, 0.58% cystein, 1.72% methionine, 7.55% aspartic acid, 7.81% glutamic acid and 4.65% lysine in the gas chromatographic analysis of amino acid composition 3. The crude protein was decreased after 60 days of growth whereas the contents of carbohydrate, crude fiber and total ash were increased. 4. The total amount of amino acids in root was greater than that in leaf of comfrey.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.10
• /
• pp.1314-1319
• /
• 2007

This study is to compare food components and the sensory properties of common and functional Porphyra yezoensis, Pyroligneous liquor, Salicornia herbacea L. and Salicornia herbacea L. treated with oak charcoal. The samples used in this study were provided by a local manufacturer. We analyzed their proximate composition, mineral content, heavy metal content and amino acids. We conducted the sensory evaluation before and after grilling Porphyra yezoenis. Common components are more plentiful in functional Porphyra yezoenis than in common except for carbohydrate and crude fiber. In the case of mineral content, generally functional Porphyra yezoensis contains much more mineral than common except for magnesium and zinc. Especially Salicornia herbacea L. treated with oak charcoal contains abundant iron. Also, Salicornia herbacea L. contains a lot of calcium potassium, copper and sodium. There is a little more heavy metal except for chromium, cadmium and lead in Salicomia herbacea L. treated with oak charcoal than in common that contains a lot of chromium, cadmium and lead, although a wide difference was not discovered between them. In the case of composed amino acid, there are much glutamic acid, glycine, isoleucine and phenylalanine in both Porphyra yezoensis. Especially alanine and phenylalanine are trebled in functional Porphyra yezoensis. Also, there are far more serine and lysine in Salicornia herbacea L. and Salicornia herbacea L. treated with oak charcoal than in common Porphyra yezoensis and Pyroligneous liquor. In the case of the sensory properties, there isn't a big difference before grilling Porphyra yezoensis; however, after grilling, most functional Porphyra yezoenis had good sensory properties results, especially Salicornia herbacea L. were better than Pyroligneous liquor.

• Microbiology and Biotechnology Letters
• /
• v.32 no.2
• /
• pp.101-109
• /
• 2004

In order to enhance the productivity of AVM $B_{la}$ produced by Streptomyces avermitilis as a secondary metabolite, we established a basic protocol necessary for protoplast fusion with high-producing strains as a fusion partner, and then obtained various kinds offusants by adopting a massive strain-development procedure (a miniaturized strain screening system). An alternative fusion method using UV and/or NTG mutation of protoplasts was developed to screen genetic recombinants without specific selectable markers. In this method, the mutants obtained by protoplast fusion after UV and/or NTG treatment (95% death rate) of the respective fusion partner (protoplasts of the respective mutants resistant against L-isoleucine antimetabolites such as O-methylthreonine and/or azaleucine) were regarded as DNA-recombined protoplast fusants. Notably it was demonstrated that most of the protoplast recombinants obtained by the UV mutation method were able to biosynthesize higher amount of AVM $B_{la}$ , reaching almost three times higher level (almost equal to the industrial productivity), compared to the average AVM Bla amount of the parallel mother strains.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.34 no.2
• /
• pp.143-148
• /
• 2008

Variations of the seventeen amino acids(aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, cystein, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine, arginine) were analyzed in human hair sample by amino acid auto analyzer(AAA). The effect of bleaching and permanent wave manipulation on the amino acid composition of hair were investigated. Hair samples were collected from 10 males in their thirties. Hair samples were treated with 10 mL of 6 N hydrochloric acid at $110^{\circ}C$ for 24 h and analysed by AAA. The results showed that the amino acid content of normal hair(73.9%) decreased to 71.5% and 69.3% after bleaching and permanent wave treatment, respectively. Furthermore, mean contents of lysine and tyrosine in amino acids showed obviously decreased about 25% by permanent wave and bleaching treatment. On the other hand, serine, cystein, leucine and histidine were not changed.

• Food Science and Preservation
• /
• v.10 no.2
• /
• pp.147-153
• /
• 2003

Quality changes of citrus tangor(Citrus kiyomi) during storage by chitosan and calcium treatment and storage warehouse were investigated. Citrus fruits were treated with 2000-folds diluted iminoctadime-triacetate solution, and 1.5% chitosan with 0.5% CaC1$_2$solution, and were at 30$^{\circ}C$ for 24 hr before storage. The citrus fruits of about 12 kg/26 L plastic container were stored at 4$^{\circ}C$ with 87% relative humidity. Decay ratio of citrus with precise temperature and humidity control were lower than the others during storage. Weight loss, moisture content of peel and flesh were decreased slowly during storage. 15 ∼ 18% of acid content were decreased on 120 days' storage. Vitamin C content were decreased rapidly during storage. 23 free amino acids were detected. Isoleucine and leucine were not detected, but alanine was detected only on stored citrus. Citrus fruits was kept well on its commodity quality for 3 month at 4$^{\circ}C$ with 87% relative humidity.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.24 no.6
• /
• pp.998-1004
• /
• 1995

This study was carried out in order to investigate the browning reaction of fish oil-amino acid model system at different temperatures and watger activities. The 23 amino acids, induced during dehydration in the presence of oil and avicel(5 to $45^{\circ}C$), Aw 0.33 to 0.95, were resulted in three types of browning patterns : Type I showed high browning rates at Aw 0.33, 0.95 than at Aw 0.52, 0.75(phenylalanine, trans-4-hydroxy-L-proline, methionine, valine). Type II showed high browning rates decreased with increasing water activity(poline, leucine, isoleucine, arginine). Type III showed high browning rates at Aw 0.52, 0.75 than at Aw 0.33, 0.95(tryptophan, cystein, threonine, lysine). The temperature effect on the browning development of the four most active amino acids : phenylalanine, valine, trnas-4-hydroxy-proline and methionine are shown to represent the 23 amino acids. Above $25^{\circ}C$ the browning rate began to increase. Activation energy of the amino acids-fish oil was 8 to 40kcal/mole, and $Q_{10}$ were 2 to 10.

• Applied Biological Chemistry
• /
• v.40 no.5
• /
• pp.400-403
• /
• 1997

The purpose of this study was to investigate the differences in proximate composition, free sugars, amino acids, fatty acids and Hunter color vaules between fresh and odorless garlic. The contents of crude fiber, crude fat and ash in odorless garlic were silmilar to those in fresh garlic. Sugars and crude protein decreased during manufacture of odorless garlic. Among the free sugars, sucrose, maltose and fructose decreased in odorless garlic, while the content of glucose increased. Total amino acid content decreased by about 30% in odorless garlic. Among the amino acids decreased arginine, isoleucine etc. The contents of linoleic acid, palmitic acid and oleic acid were higher than those of other fatty acids in fresh garlic and odorless garlic, but laruric acid was in little quantity. There were no singnificant differences in the Hunter L and b value between the fresh and odorless garlic, but value for greeness(-a) was lower in odorless garlic.

• Applied Biological Chemistry
• /
• v.28 no.3
• /
• pp.209-217
• /
• 1985

Seventeen extracellular protein producing bacteria were isolated from soil samples, among which T219 strain having a strong capability of producing the protein was selected and identified for investigation of biological characteristics. The factors which affect the protein production were investigated and the results are summarized as follows. T219 strain which produces the most extracellular protein was identified as Bacillus sp. Optimum temperature and pH for production of the extracellular protein by T219 strain were $25^{\circ}C$ and 7.5 respectively. Almost no activities of protease and amylase were observed in the protein produced by the protein producing bacteria. In the medium containing yeast extract, the cell growth was moderately high, but almost no accumulation of protein was observed. However, polypeptone had significant effects on both the cell growth and the protein accumulation. The addition of glycine and L-isoleucine to the medium containing polypeptone, yeast extract and meat extract had a great effect on the protein production; 4mg/ml of protein accumulation was observed.

• Microbiology and Biotechnology Letters
• /
• v.14 no.6
• /
• pp.487-493
• /
• 1986

Lactobacillus helveticus YM-1and Streptococcus lactis Ml$_3$ were inoculated together in reconstituted non-fat skim milk medium, and then their proteolytic activity and stimulatory compound for acid production were investigated. Significant difference between Lactobacillus helveticus YM-1 and Streptococcus lactis Ml$_3$was observed in the proteolytic activities. The proteolytic activity of Lactobacillus helveticus YM-1 and Streptococcus lactis Ml$_3$ was 105 $\mu\textrm{g}$/$m{\ell}$ and 30 $\mu\textrm{g}$/$m{\ell}$ when converted the amounts of hydrolysates of milk protein determined by Folin Ciocaleau phenol method into their tyrosine equivalent Stimulatory compounds in cell-free filtrate of Lactobacillus helveticus YM-1were identified as peptide with a molecular weight of approximately 4, 300 for the acid production by Streptococcus lactis Ml$_3$. Some kinds of amino acids, such as histidine, lysine, arginine and glutamic acid, were rich in acid hydrolysates of peptide. Among amino acids, histidine, glutamic acid and phenylalanine stimulated acid production, on the contrary isoleucine inhibited.