• The Korean Journal of Food And Nutrition
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• v.15 no.4
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• pp.331-336
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• 2002

Conformation of soymilk protein was examined to obtain basic information for improved calcium intolerence of soymilk protein partially hydrolyzed with protease. Surface hydrophobicities of three proteins showed the order of SMP(soymilk protein) < SPI(soy protein isolate) < PT-SMP(protease treated soymilk protein). Total thiol group contents of SMP and PT-SMP were similar but larger than that of SPI. Reducing rate of disulfide bond in PT-SMP after 2-mercaptoethanol treatment was laster than that in SMP. And so, this result indicates that PT-SMP may be less compacting due to protease treatement. From circular dichroism result, PT-SMP showed different pattern from SMP and SPI suggesting change of secondary structure by hydrolysis. And analysis of heat denaturating property by DSC showed that denaturation enthalpy of three proteins were all small. Especially enthalpy of PT-SMP was least, and this result suggested that PT-SMP was denatured easily by heating due to less compacting structure.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1128-1134
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• 1997

Lactobacillus helveticus was inoculated to the fermentation liquid containing skin milk powder(SMT) plus soymilk, SMP plus isolated soybean protein(ISP), SMP plus ISP plus whey powder(WP) to increase the nutritional and economic value of commercial soy yogurt. The yogurt fermented with soymilk and SMP showed the lower acid production than of SMP and had significant beany flavor in the product. The yogurt prepared with ISP and SMP showed the higher cell number and lower acid production than that of SMP. Also, the partial substitution of SMP with ISP over 6%(w/w) produced less acceptable product due to gel production. The yogurt prepared by the partial substitution of SMP with ISP, WP and SMP showed the higher cell number and lower acid production than that of SMP and not bring about gel formation unlike the case of ISP. Sensory properties of yogurt substituted SMP with ISP and WP(38:62 mixture) below 4% were not significantly different from that of SMP and the sample containing the mixture over 6% and 0.067% artificial flavor showed lower sensory score due to beany taste than that of SMP. But increase of yogurt flavor up to 0.1% resulted in significantly high score in organoleptic acceptability. The separation of water occured in yogurt prepared by the combined mixture of ISP, WP and SMP, and this problem could be resolved by addition of Na-alginate and PGA at the concentration of 0.1%(w/w).

• Journal of the Korean Society of Tobacco Science
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• v.24 no.2
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• pp.82-87
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• 2002

The purposes of this study are to investigate water content and treatment period in Solid Matrix Priming(SMP; method for enhanced rapid and uniform seedling emergence in tobacco seeds). The higher water content made the faster imbibition speed of tobacco seed. But the radicle emergence shorten the period of water equilibrium. The range of water content in SMP treatment within the limits of no radicle emergence of tobacco seed was 28∼32% to dry weight of tobacco seed. The rate of radicle emergence and seedling emergence was higher in water content 30% and 40% treatment plot than that in 50% and 60% treatment plot. But it was not different between SMP treatment and non-SMP treatment. In water content 40% during 9 days treatment, germinative energy was highest, and T50 and mean germination time(MGT) were the shortest. The germination speed was higher in SMP treatment than that in non-SMP treatment. It was not different on the germination rate between non-SMP treatment and SMP treatment.

• Microbiology and Biotechnology Letters
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• v.23 no.3
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• pp.288-296
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• 1995

To investigate high-level expression of Serratia marcescens metalloprotease (SMP) in Escherichia coli and S. marcescens, we constructed various recombinant plasmids: pSP2, containing SMP gene and lac promoter; pKSP2, containing SMP gene and tac promoter; pTSP2, containing SMP gene, trc99a promoter, and lacI$^{q}$. The recombinant E. coli (pKSP2) strain expressed SMP to a high-level, about 36% of total cellular proteins but accumulated inactive SMP precursors intracellularly, which indicated that E. coli does not have activation and secretion system for SMP. To overproduce active SMP, we transformed S. marcescens with the recombinant plasmids by a modified CaCl$_{2}$ method. The recombinant S. marcescens ATCC27117 (pSP2) containing lac promoter for SMP transcription produced 530 U/ml of active SMP on LB broth, which is about 5.1 times of the SMP yield, 105 U/ml of a control strain, S. marcescens ATCC27117 (pUC19). However, S. marcescens ATCC27117 (pKSP2) containing tac promoter for SMP transcription did not grow healthy and hardly produced SMP. To overcome a harmful effect of the strong tac promoter, we constructed a regulatory plasmid pTSP2 containing a strong trc99a promoter and its repressor gene lacI$^{q}$. When S. marcescens ATCC27117 (pTSP2) was induced with 1.0 mM IPTG after 9 hr cultivation, 2,200 U/ml of SMP was obtained in LB broth, which is about 21 times of that of a control strain.

• Korean journal of food and cookery science
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• v.11 no.1
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• pp.26-32
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• 1995

This study was carried out to investigate the effect of protease on the functionality of soymilk protein. The protease from Bacillus polymyxa was selected because of the least production of bitter taste and calcium-aggregation. The results are summarized as follows: 1. Solubility of SMP(soymilk protein) and SPI(soyprotein isolate) were lowest at pH 4.7 and increased as the pH value reached closer to either ends. PT-SMP(pretense treated soymilk protein) showed higher solubility at all pH range, especially at pH 4.7 than SMP, SPI. 2. Emulsion activity of three samples was lowest at pH 4.7 and significantly increased as pH approched higher acidic or alkaline regions. PT-SMP showed similar activity to other samples, but less stability. 3. Foam capacity of PT-SMP was lowest at pH 8 and increased in acidic, alkaline pH. PT-SMP showed higher foam capacity at all pH range, but lower foam stability than SMP and SPI. 4. PT-SMP showed higher heat coagulability than other samples at all pH range except pH 4.7.

• Journal of the Korean Society of Tobacco Science
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• v.25 no.1
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• pp.47-52
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• 2003

The purposes of this study were to examine effect by Solid Matrix Priming(SMP) ; method far enhanced rapid and uniform seedling emergence in tobacco seeds. The results were as follows. No enhancement of germination rate was by SMP treatment. In KF114 during 9 days treatment and in KB108 during 7 days treatment, germinative energy was highest, and T50 and mean germination time were the shortest. Cells in embryo and hypocotyl were divided and extended during SMP treatment. The contents of fatty acid were increased in SMP treatment. The changes of glucose content were little.

• Food Science and Preservation
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• v.9 no.1
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• pp.28-35
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• 2002

This study was conducted to evaluate the quality characteristics of different soy sauces. The soybean sauces brewed tty the A. oryzae koji(SAO), M. pilosus-1 koji(SMP) and the mixture of 50% M. pilosus-1 koji(SAM) during 90 days fermentation. Total nitrogen contents of the SAM, SAP and SMP were 13.6%, 1.15% and 1.22%, respectively. Content of amino type nitrogen in SAM was 0.78%, and the content was higher than those of SAO and SMP. Total free amino acid contents of SAO, SMP and SAM were 533.8, 732.4 and 807.3 mg/100 mL. The highest contents of free, amino acids were glutamic acid(65.20 mg/100 mL) in SAG, alanine(101.42 mg/100mL) in SMP, glutamic acid(130.52 mg/100 mL) in SAM. The highest activities of pretense and ${\beta}$-amylase showed in SAM, and the lowest activities of ${\alpha}$-amylase and glucoamylase were in SAO and SMP respectively. Hue angle values showed 56.3 in SAO, 29.0 in SMP and 32.2 in SAM. Monacolin K contents, as inhibitor of cholesterol bio-synthesis were 6.21 $\mu\textrm{g}$/mL for SMP and 3.10 $\mu\textrm{g}$/mL for SAM, and the inhibitory activities of SMP ane SAM aginst HMG-CoA reductase were 21.5 md 10.2%, respectively. Sensory scores for color, flavor, savory taste and overall taste of SAM was higher than those of SAO and SMP.

• Journal of KIISE:Computer Systems and Theory
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• v.30 no.7_8
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• pp.331-340
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• 2003

Low-cost commodity SMP(Symmetric Multiprocessor) is widely used as a node of cluster system. In this paper, we implement and evaluate the performance of SDSM system for SMP clusters. Our SDSM system provides HLRC(Home-based Lazy Release Consistency) memory consistency model. Our protocol utilize shared memory within same SMP node, so that page fetch and message passing through network can be reduced. It is implemented on 8 node of 2-way Pentium-III SMP interconnected with 100Mbps Fast Ethernet, and uses TCP/IP for transport/network layer protocol. The experiment with eight applications shows that our SMP protocol achieves maximum 33% speedup improvement and 13%-52% reduction of page fetch compared with uniprocessor protocol.

• Environmental and Resource Economics Review
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• v.31 no.3
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• pp.393-417
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• 2022

Using hourly SMP data from 2016 to 2020, this paper measures the weekly realized volatility and investigates the main force of its determinants. To this end, we extend the Bayesian variable selection by incorporating the regime-switching model which identifies important variables among a large number of predictors by regimes. We find that the increase in coal and nuclear generation, as well as solar power, reinforce the SMP volatility in both high volatility and low volatility regime. In contrast the increase in gas generation and gas price decrease SMP volatility when SMP volatility is high. These results suggest that the expansion of renewable energy according to 2050 Carbon Neutrality or energy transition policies increases SMP volatility but the increase in the gas generation or reduction of coal generation might offset its impact.

• Textile Coloration and Finishing
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• v.17 no.1
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• pp.52-59
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• 2005

The purpose of this study is to establish the scientific data of cotton fabric pretreated with skim milk powder and to improve the dyeability. The surface monophology, add on, whiteness, stiffness, air permeability, moisture regain and absorption of cotton fabrics were evaluated by varying concentration of SMP to get the optimal conditions in pretreatment. FT-IR of cotton fabrics pretreated with SMP were measured. Amino acid compositions, viscosity of SMP were evaluated. The K/S values by varying concentration of cinnamon cassia and subtract of dyed SMP-C were measured. I attempted to evalute the color fastness of untreated and AI. The results are as follow; The optimal concentration of SMP was 9%(w/v) to be pretreated with cotton fabrics. From FT-IR spectrum, formation of -NH$_2$ and -COOH was verified by SMP-C. Denaturalization of protein and condensation of carbohydrate, fat, etc. were found in a measurement of amino acid and viscocity. The K/S value of cotton fabrics pretreated with SMP was higher than that of untreated. Most of the color fastnesses were great.