• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.4
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• pp.331-335
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• 2013

Buckwheat sprout is used as vegetable, and also flour for making noodles, and so on. Currently, information about tissue culture in buckwheat is limited and restricted to micro-propagation. We carried out somatic embryogenesis and plant regeneration using hypocotyl segments as explant of the cultivated buckwheat species, Fagopyrum esculentum which differs from existing studies in the growth regulator combinations used. Maximum callus regeneration was induced on MS medium containing 2,4-dichlorophenoxyacetic acid (2,4-D) $2.0mg{\cdot}L^{-1}$, benzyladenine (BA) $1.0mg{\cdot}L^{-1}$ and 3% sucrose. Friable callus was transferred to solidified MS media containing BA ($1.0mg{\cdot}L^{-1}$) with various concentrations of 2,4-dichlorophenoxyacetic acid for the induction of embryogenesis. The optimum concentrations of growth regulators (for regeneration of plantlet) were indole-3-acetic acid ($2.0mg{\cdot}L^{-1}$), Kinetin ($1.0mg{\cdot}L^{-1}$), BA ($1.0mg{\cdot}L^{-1}$). Only 2,4-D did not show any significant effect on callus induction or embryogenesis. Regeneration of embryonic callus varied from 5% to 20%. Whole plants were obtained at high frequencies when the embryogenic calli with somatic embryos and organized shoot primordia were transferred to MS media with 3% sucrose. The main objective of this research was to develop an efficient protocol for plant regeneration for common buckwheat, and to apply in future for genetic transformation.

• Journal of Microbiology and Biotechnology
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• v.18 no.9
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• pp.1555-1563
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• 2008

A novel $\alpha$-amylase ($\alpha$-1,4-$\alpha$-D-glucan glucanohydrolase, E.C. 3.2.1.1), ScAmy43, was found in the culture medium of the phytopathogenic fungus Sclerotinia sclerotiorum grown on oats flour. Purified to homogeneity, ScAmy43 appeared as a 43 kDa monomeric enzyme, as estimated by SDS-PAGE and Superdex 75 gel filtration. The MALDI peptide mass fingerprint of ScAmy43 tryptic digest as well as internal sequence analyses indicate that the enzyme has an original primary structure when compared with other fungal a-amylases. However, the sequence of the 12 N-terminal residues is homologous with those of Aspergillus awamori and Aspergillus kawachii amylases, suggesting that the new enzyme belongs to the same GH13 glycosyl hydrolase family. Assayed with soluble starch as substrate, this enzyme displayed optimal activity at pH 4 and $55^{\circ}C$ with an apparent $K_m$ value of 1.66 mg/ml and $V_{max}$ of 0.1${\mu}mol$glucose $min^{-1}$ $ml^{-1}$. ScAmy43 activity was strongly inhibited by $Cu^{2+}$, $Mn^{2+}$, and $Ba^{2+}$, moderately by $Fe^{2+}$, and was only weakly affected by $Ca^{2+}$ addition. However, since EDTA and EGTA did not inhibit ScAmy43 activity, this enzyme is probably not a metalloprotein. DTT and $\beta$-mercaptoethanol strongly increased the enzyme activity. Starting with soluble starch as substrate, the end products were mainly maltotriose, suggesting for this enzyme an endo action.

• The Korean Journal of Food And Nutrition
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• v.13 no.4
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• pp.307-311
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• 2000

Sauces are various combination of ingredients mixed together, usually cooked, and in some stage of liquidity. Sauces are used to enhance the flavor of food dishes and to hold ingredients together while a food dish is being cooked. A cooked sauce is combination of a fat, thickener, and liquid. The degree of thickness of the sauce will vary with the proportions of the ingredients. the gelling characteristics of the thickener, and the length of the cooking time. The purpose of this study was to investigate the sensory properties and viscosity of a medium Bechamel sauce differing from cooking methods and ratio of raw materials. Objective evaluation was done by viscometer and line spread chart. Sensory evaluation was done by a panel of 8 judges majoring in food and nutrition. Viscosity of Bechamel sauce was decreased by increasing the amount of milk. Spreadability was increased by increasing the amount of milk, Vice versa. As a result of the sensory evaluation for Bechamel sauce made with various levels of milk, Bechamel sauce having mixture ratio of 1 butter, 1 flour, and 17 milk was the most preferable. Sauteing onion with butter was the most desirable method.

• Fire Science and Engineering
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• v.26 no.4
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• pp.1-9
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• 2012

We have examined In order to compare each other from explosion and combustion characteristics about the dusts which collects from manufacturing process of wheat flour and cosmetics manufacturing process of functional Keratin removal soap at the small and medium enterprise style. We measured explosive pressure and explosive lower limit which follows in change of concentration change at the time of talc addition uses Hartman dust explosion apparatus, also measured weight loss and endothermic quantity uses DSC and TGA. The explosion test results show that increased explosive lower limit concentration and explosive pressure decreased by the increased ratio of the talc dust. And the DSC results show that heat flux and temperature decreased by the increased ratio of the talc dust. Also increased in raising temperature causes initial smoldering temperature to move towards low temperature section and the endothermic quantity increased on a large scale. Together the TGA results show that weight loss decreased by the increased ratio of the talc dust. From this research we have assured the successive dust explosion mechanism study will play a key role as a significant safety securing guideline against the dust explosion.

• The Korean Journal of Mycology
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• v.32 no.2
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• pp.95-100
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• 2004

The main objectives of the study were to investigate cultural characteristics of Phellinus linteus. The optimum culture media for mycelial growth of P. linteus were MYA (malt yeast agar) and SMS (soybean powder malt Sucrose). Similarly, optimum temperature and pH were $30^{\circ}C$ and 6.0, respectively. Malt extract (2%, v/v) and yeast extract (0.2%, v/v) were optimum carbon and nitrogen sources. Similarly, 0.1% $KH_2PO_4$ was optimum mineral salt. Highest mycelial growth was observed when C/N ratio was 10 : 1. Optimum inoculum amount for flask culture was $5{\sim}6$ mycelial discs (6 mm diameter) per 100 ml of liquid medium, Highest mycelial dry weight was obtained when cultured in 100 ml liquid medium in 300 ml shaking flask after 20 days of shaking culture, For mass liquid culture (8 l), flask culture was homogenized and used as an inoculum. Optimum culture period and aeration rate for 8l fermentation culture were 12 days and 2.0 vvm, respectively.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.35 no.2
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• pp.137-145
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• 1990

Six commercial rice varieties were cultivated at different locations in 1987 and 1988. Rice samples harvested from 8 to 20 locations for a variety each year were used to measure or observe grain appearance, amylose content and alkali digestibility, cooked rice texture using rheometer, gelatinization and viscosity of rice flour using amylograph, and eating Quality of cooked rice by sensory evaluation. Relationship between Quality characteristics showing large locational variation were analized to approach the long-term objective, rice grain Quality standardization. Percent white-center and white-belly grain of the same variety showed great variation between locations, but did not affect on 1000-grain weight, amylose content and alkali digestibility, amylogram and rheogram characteristics, and eating Quality of cooked rice. Positive correlationship were obtained between maximum viscosity and break down, and maximum viscosity and alkali digestibility. Set back was correlated negatively with maximum viscosity, break down and alkali digestibility. Rice samples having significantly lower values of maximum viscosity and break down and higher set back value at the same time showed higher ADV and lower texture palatability index (TPI) and viscousness/hardness ratio (Vi/H), and lower sensory evaluation score of cooked rice compared with those of rices having typically higher values of maximum viscosity and break down and lower set back value. When TPI, Vi/H and overall sensory eating score of cooked rices measured were divided into three categories, high, medium and low using deviation from locational mean value of a variety, many of rice samples having high TPI or high Vi/H showed medium or high in overall sensory eating score of cooked rice.

• Journal of the Korean Wood Science and Technology
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• v.32 no.5
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• pp.12-19
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• 2004

This study was performed to investigate the optimum condition of protease production from submerged culture of oak mushroom (Lentinula edodes, Sanlim No. 5) and its enzymatic features. Among several combinations of media, the combination of wheat bran, corn flour, water and corn oil (WB+CF+W+ CO) yielded 84.8 U/g of maximum protease activity. This combination of ingredients, in spite of not being particularly protein-rich in comparison to the other media, allowed for good growth of the fungus and maximal protease production. Comparison of different growth medium liquids indicated that demineralized water afforded the best growth of the fungus and the highest protease activity. Acetate buffer and acidified water negatively affected The protease production peaked around 72 hr of incubation, and decreased thereafter. The molecular weights of produced protease were about 45,000 by Sephadex G-75 chromatography. The pH optimum for protease activity was 4, while maximal activity incubated at 37℃ for 1 hr was observed between pH 4~6. The optimum temperature of this protease was 55℃, and the enzyme was active over a broad temperature range (30~60℃), indicating that this protease would be suitable for a wide range of applications where. different pH and temperature are necessary, such as digestive aids, food industry, beer and tannery industries.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.7
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• pp.624-631
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• 2006

This study was conducted to make clustering analysis based on major physicochemical characteristics related to palatability of cooked rice. 89 Korea-bred japonica rice cultivars could be largely classified into two groups, that is, Dongjinbyeo and Ilpumbyeo groups. The Ilpumbyeo group was divided into two subgroups; Ilpumbyeo and Chucheongbyeo groups. The two major rice groups showed significant difference in viscogram properties of rice flour. Ilpumbyeo group revealed slightly higher estimates of viscogram traits as compared with Dongiinbyeo group in average. Early-maturing rice group showed slighly lower estimates of taste meter and higher protein content compared with medium or medium late maturing ones. Also, early and medium-maturing groups exhibited slightly higher estimates of peak, hot and breakdown viscosities but lower estimates of consistenency and setback viscosities compared with medium-late-maturing one. The rice cultivars developed in 2000's revealed slightly higher estimates of peak, hot, cool and consistency viscosities compared with those in $1980's{\sim}1990's$. The grain quality properties significantly associated with the esimates of Toyo taste meter were protein and amylose contents and hot viscosity. The lower protein content and hot viscosity and the higher amylose content, the higher estimates of the taster meter. The protein content was highly negatively correlated with amylose content of milled rice. The important quality components contributed to multiple regression formula for estimating the Toyo taster meter values were protein content, alkali digestion value, and hot viscosity. The fittness of this formula was about 49% along with the coefficients of determination.

• Journal of Embryo Transfer
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• v.16 no.3
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• pp.203-211
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• 2001

This study was carried out to determine sex of porcine embryos produced by in vitro fertilization. Porcine oocyte-cumulus complexes were cultured in BSA-free North Carolina State University (NCSU) 23 medium containing porcine follicular fluid (10%), cystein (0.1 mg/ml) and hormonal supplement (10 IU eCG and 10 IU hCG per ml) for 20~22 hrs. They were then cultured in the same medium but without hormonal supplement for additional 20~22 hrs. After culture, cumulus cells were removed and oocytes were co-incubated for 6 hrs with four different concentrations (5$\times$10$^4$, 2.5$\times$ 10$^{5}$ , 5.0$\times$10$^{5}$ and l0$\times$10$^{5}$ ) of porcine sperm. After fertilization, oocytes were transferred into NCSU 23 with 0.4% BSA medium. The cleavage and blastocyst formation rates were evaluated at 48 and 144 hrs, respectively. In this study, the polymerase chain reaction (PCR) was used to determine the sex of porcine embryos in the stage of blastocyst. The PCR was performed using a set of oligonucleotide primers (5‘-TCATGGACCAGGTAGGGAAT-3', 5’-GAAAGACACGTCCTTGGA GA-3') for 491 bp fragment of porcine male-specific DNA sequence. In the flour different sperm concentration (5$\times$10$^4$, 2.5$\times$10$^{5}$ , 5.0$\times$10$^{5}$ and l0$\times$10$^{5}$ ) for fertilization condition, the cleavage rate was 55.95, 67.88, 60.18 and 47.60%, respectivety, and the development rate of blastocysts was 16.03, 20.40, 21.41 and 12.37%, respectively. At 5.0$\times$10$^4$and 2.5$\times$10$^{5}$ of sperm concentrations per ml cleavage rate and development rate of blastocyst were higher than those of 5.0$\times$10$^4$and l0$\times$10$^{5}$ of sperm concentration (P<0.01). The male of porcine embryos was detected at 491 bp by PCR, and 18 of the 31 porcine blastocysts were the male (58.1%) and the rest 13 were the female(41.9%).

• Journal of Microbiology and Biotechnology
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• v.10 no.3
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• pp.349-354
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• 2000

Abstract A facultative alkalophilic gram-negative Vibrio metschnikovii strain RH530, isolated from the wastewater, produced several alkaline proteases (VAP) including six alkaline serine proteases and a metalloprotease. From this strain, high yielding YAP mutants were isolated by NTG treatment. The isolated mutant KS1 showed nine times more activity than the wild-type after optimization of the culture media. The production was regulated by catabolite repression when glucose was added to the medium. The effects of several organic nitrogen sources on the production of the YAP were investigated to avoid catabolite repression. The combination of 4% wheat gluten meal (WGM), 1.5% cotton seed flour (eSF), and 5% soybean meal (SBM) resulted in the best production when supplemented with 1% NaCl. The YAP showed a resistance to surfactants such as $sodium-{\alpha}-olefin$ sulfonate (AOS), polyoxy ethylene oxide (POE), and sodium dodecyl sulfate (SDS), yet not to linear alkylbenzene sulfonate (LAS). However, the activity of the YAP was restored completely when incubated with LAS in the presence of POE or $Na_2SO_4$. The YAP was stable in a liquid laundry detergent containing 6.6% SLES (sodium lauryl ether sulfate), 6.6% LAS, 19.8% POE, and stabilizing agents for more than two weeks at $40^{\circ}C$, but the stability was sharply decreased even after 1 day when incubated at $60^{\circ}C$. A washing performance test with the YAP exhibited it to be a good washing power by showing 51 % and 60% activity at $25^{\circ}C{\;}and{\;}40^{\circ}C$, respectively, thereby indicating that the YAP also has a good detergency at a low temperature. All the results suggest that the YAP produced from the mutant strain KSI has suitable properties for use in laundry detergents.rgents.