• Food Engineering Progress
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• v.13 no.4
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• pp.360-364
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• 2009

The onion extractions of MIX treatment (5% $\beta$ cyclodextrin+1% calcium chloride+1% soluble starch mixture solution) using hot water (100${^{\circ}C}$ and 80${^{\circ}C}$) and ultrasonic treatment (25${^{\circ}C}$) incresed L values and decreased a and b values apart from the extraction methods. Extent of the browning reaction as caused by the MIX treatment (0.093) following 100${^{\circ}C}$ water extraction resulted in as low as 31% O.D. level, as compared to the control(0.296). Analysis of the pyruvic acid showed that the control had higher content of pyruric acid than MIX-treated samples. The MIX treatment had lower intensities and higher preferences of browning color and pungency taste compared to the control. The total and coliform microbial counts increased continuously during storage period, while the MIX treatment reduced the number of viable cells. Finally, it was concluded that the MIX treatment was highly effective in suppressing the undesirable browning color and pungent taste after processing, and the microbes increment during storage.

• Bulletin of the Korean Chemical Society
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• v.22 no.8
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• pp.909-913
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• 2001

The kinetics of oxidative decarboxylation of pyruvic acid and benzoylformic acid by peroxomonophosphoric acid (PMPA) in aqueous medium have been investigated. The reaction follows second order-first order each in PMPA and substrate concentration a t constant pH. The reactivity of different peroxo species in the oxidation has been determined. Activation energy and thermodynamic parameters have been computed. A plausible mechanism consistent with the observed results is proposed.

• Korean Journal of Soil Science and Fertilizer
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• v.38 no.4
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• pp.173-179
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• 2005

A greenhouse experiment was conducted to evaluate the composition of organic acids on the bioavailability of heavy metals in the rhizosphere of corn (Zea mays L.) over 12 weeks after treatment of biosolids. After planting the plants were sampled at 12th week and analyzed for heavy metals in shoot and root and organic acids in the rhizosphere. Results showed that biomass yields of Zea mays L. grown on biosolids-treated media were significantly higher than those grown on standard media. The effect of biosolids on biomass yields of Zea mays L. was in order of Riverside ${\approx}$ Los Angeles ${\approx}$ MWRDGC > Milorganite > Nu-earth > standard media. Metal uptake by Zea mays L. was closely related with the contents contained on biosolids treated. In the plot treated with Nu-earth the uptake of Cd and Zn by shoot was significantly higher than those at the plots treated with other biosolids. The uptake patterns of Cd and Zn by root were similar to those of shoot. The uptake of Cr and Ni was significantly higher with application of Nu-earth over other biosolids. In all cases, the major organic acids in the rhizoshpere were lactic, acetic, propionic, butyric, and oxalic acids. Other organic acids were glutaric and succinic and occasionally, pyruvic and tartaric acids were also found. And the organic acid compositions did not vary significantly with the treatments of biosolids. Butyric and acetic acids were distinctively dominant both in the standard and the biosolids treatments.

• Korean journal of food and cookery science
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• v.10 no.1
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• pp.1-7
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• 1994

Major quality parameters(organic acids, alcohols, fusel oil and sensory characteristics) of traditional Ewhaju were investigated during brewing. In organic acid contents at immediately after brewing, lactic acid was 155.1mg％, malonic acid was 5.4mg％, succinic acid was 8.9mg％, acetic acid was 7.6mg％, oxalic arid was 1.3mg％, citric and tartaric acid was 27.8mg％ and pyruvic acid was 4.8mg％ but in 100 days after brewing and one year aged, lactic acid was 1763.3 and 3059.3mg％, malonic acid was 12.3 and 19.3mg％, succinic acid was 11.5 and 23.1mg％, acetic acid was 29.2 and 73.1mg％, oxalic acid was 0.6 and 0.2mg％, citric and tartaric acid was 298.3 and 639.6mg％, and pyruvic acid were 1.1 and 0.3mg％, respectively. All the alcohol contents increased as the fermentation period increased ; the ethyl alcohol was only 0.05fe at immediately after brewing. In the alcohols content of Ewhaju at 100 days after brewing, the ethyl alcohol, methyl alcohol n-propyl alcohol and iso-butyl alcohol were 5.13ft, 47.56 ppm, 37.25 ppm and 19.51 ppm, respectively, Also in the one year aged Ewhaju, the ethyl alcohol was 9.39f), methyl alcohol was 36.34 ppm, Fusel oil was not detected in the first stage of brewing, but it was detected 1.12mg％ at 100 days after brewing and 1.18mg％ at one year stored sample. A general trend in change of color was almost white immediatly after brewing but a increase in Hunter "b" value and "a" value were observed depending on brewing time prolonged. Taste and overall palatability of Ewhaju after 100 days of brewing were significantly superior(p<0.05, p<0.01).

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2007.11a
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• pp.225.2-225.2
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• 2007

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2007.11a
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• pp.226.1-226.1
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• 2007

• Biomolecules & Therapeutics
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• v.4 no.3
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• pp.244-250
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• 1996

In this study, the anti-lipidperoxidative effects of G009, a polysaccharide extracted from Ganoderma lucidum IY009, was determined in ascorbic acid-$Fe^{2+}$-adenosine 5-diphosphate-intoxicated rat. In a model of ascorbic acid-Fe$^{2+}$-adenosine 5-diphosphate-induced hepatotoxicity in rat, G009 exhibited anti-lipidperoxidative effect in rat liver homogenate, and that malondialdehyde values of the liver homogenate inhibited from 48.1% to 74.8% in comparison to controls (p<0.05). The malondialdehyde formation in serum inhibited 66.5% at 100 mg/kg of G009. Also, serum levels of glutamic oxaloacetic transaminase and glutamic pyruvic transaminase in peroxidizer-induced rats treated with G009 was decreased compared with control. Especially, the formation of lipid peroxides in serum was related to glutamic pyruvic transaminase levels. These results suggest that G009 has a protective effect on ascorbic acid-$Fe^{2+}$-adenosine 5-diphosphate-induced hepatic injury through an inhibition of lipid peroxidation in liver.r.

• Journal of Microbiology and Biotechnology
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• v.23 no.12
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• pp.1726-1736
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• 2013

Biosynthesis of indole-3-acetic acid (IAA) via the indole-3-pyruvic acid pathway involves three kinds of enzymes; aminotransferase encoded by aspC, indole-3-pyruvic acid decarboxylase encoded by ipdC, and indole-3-acetic acid dehydrogenase encoded by iad1. The ipdC from Enterobacter cloacae ATCC 13047, aspC from Escherichia coli, and iad1 from Ustilago maydis were cloned and expressed under the control of the tac and sod promoters in E. coli. According to SDS-PAGE and enzyme activity, IpdC and Iad1 showed good expression under the control of $P_{tac}$, whereas AspC was efficiently expressed by $P_{sod}$ originating from Corynebacterium glutamicum. The activities of IpdC, AspC, and Iad1 from the crude extracts of recombinant E. coli Top 10 were 215.6, 5.7, and 272.1 nmol/min/mg-protein, respectively. The recombinant E. coli $DH5{\alpha}$ expressing IpdC, AspC, and Iad1 produced about 1.1 g/l of IAA and 0.13 g/l of tryptophol (TOL) after 48 h of cultivation in LB medium with 2 g/l tryptophan. To improve IAA production, a tnaA gene mediating indole formation from tryptophan was deleted. As a result, E. coli IAA68 with expression of the three genes produced 1.8 g/l of IAA, which is a 1.6-fold increase compared with wild-type $DH5{\alpha}$ harboring the same plasmids. Moreover, the complete conversion of tryptophan to IAA was achieved by E. coli IAA68. Finally, E. coli IAA68 produced 3.0 g/l of IAA after 24 h cultivation in LB medium supplemented with 4 g/l of tryptophan.

• Korean journal of applied entomology
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• v.15 no.4 s.29
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• pp.169-178
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• 1976

The concentration of amino acids, total nitrogen, trehalose, lipids and the activities of respiratory, acid$\cdot$alkaline phosphatase, glutamic oxalozcetic transaminase and glutamic pyruvic transaminase during larval stage in Pine leaf gall midge, Thecodiplosis janensis Uchi. et Inouye were measured using Paper chromatographic method, micro-Kjeldahl method, Thin layer chromatographic method, Warburg's manometric method, Bessey-Lowry method and Reitman-Frankel method, respectively. Healthy specimens )yore chosen as samples of each larval stages; alrva in gall and larva in soil. Amino acids present in the alcoholic extracts were alanine, glutamic acid, glycine, histidine, methionine, proline, threonine, tryptophan and valine. The total nitrogen concentration reached to 31.348mg/g during the larva in gall and the larval stage in soil of the value was decreased to 29.027mg/g. The hemolymph sugar, trehalose value for larva in soil was about two times of the value for larva in gall. Total lipid, phospholipid,monoacylglycerol, triacylglycerol, sterol, free fatty acid and ester cholesterol were identified at larval stages in gall and soil. Triacylglycerol concentration reached high level in contrast with other lipid contents during larvae in gall and larva in soil. Free fatty acid, sterol except decreased lipids during larval stage in soil. Endogenous respiration, succinate of respiratory activities decreased at larval stage in soil compare with larva in gall. The activities of acid phosphatase decreased larval stage in soil but the activities of alkaline phosphatase increased remarkably. The activities of glutamic oxaloacetic transaminase and glutamic pyruvic transaminase reached high level of the larva in gall.

• Korean journal of food and cookery science
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• v.32 no.6
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• pp.665-676
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• 2016

Purpose: This study was conducted to find the optimal freezing method and storage conditions for welsh onion. Methods: Cut welsh onions (0.3 cm) were packed in nylon/linear low density polyethylene (LLDPE) film bags, and frozen utilizing still-air freezing at -$20^{\circ}C$ (SAF20) and -$40^{\circ}C$ (SAF40), and immersed-liquid freezing at -$40^{\circ}C$ (ILF40); they were then stored at -$20^{\circ}C$ for 7 months. During storage, quality characteristics were measured monthly. Results: Drip loss was the lowest in the ILF40 packaging. Color difference in the stem (white part) did not differ significantly according to freezing conditions and storage time. Color difference in the leaf (green part) and stem was the lowest in SAF20. pH remained unchanged, while total aerobic bacterial count, pyruvic acid and moisture content decreased during storage. Pyruvic acid content of ILF40 was the highest among the freezing treatments. Fructose and glucose contents increased gradually during storage. Citric acid, malic acid, succinic acid and fumaric acid contents were unaffected, regardless of the freezing conditions. Conclusion: The optimal freezing method for welsh onions with the least quality changes was determined to be immersed liquid freezing, following by preservation up to 7 months by freeze-storing.