• Title/Summary/Keyword: nitrogenous compounds

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Peptide Properties of Rapid Salted and Fermented Anchovy Sauce Using Various Pretenses 1. Hydrolysis of Anchovy Sauce and Actomyosin by Various Pretenses (단백질 분해효소를 이용하여 제조한 속성 멸치 액젓의 펩티드 특성 1. 단백질 분해효소에 의한 멸치 액젓 및 Actomyosin의 가수분해)

  • KIM In-Soo;CHOI Young-Joon;HEU Min-Soo;CHO Young-Je;IM Yeong-Sun;GU Yeun-Suk;YEO Saeng-Gyu;PARK Jae-Woon
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.32 no.4
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    • pp.481-487
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    • 1999
  • The optimal conditions of enzymatic hydrolysis for preparation of rapid salted and fermented anchovy sauce (SFAS) using various pretenses such as trypsin, chymotrypsin, crude enzyme from squid liver and viscera, Alcalase, Neutrase and Protamex were studied. SFAS prepared with squid viscera had higher level of VBN (173.6 mg/100 g) when stored for 70 days than other samples, and peroxide values were almost equal among all samples during fermentation period. Total amino acids and nonprotein nitrogenous compounds remarkably increased as SFAS treated with Alcalase or Protamex which exhibited higher the hydrolysis rate of $57\%$ at 60 day than others. The optimal pHs of trypsin, chymotryosin, Alcalase, Neutrase and Protamex on anchovy actomyosin were 7.5, 6.5, 6.5, 7.0 and 5.0, respectively. Optimal temperatures of trypsin, chymotryosin, Alcalase and Neutrase were 55, 45, 60 and $55^{\circ}C$, respectively. Otherwise, Protamex activity increased as temperature increased from 20 to $70^{\circ}C$. Protamex had higher $K_m$ (3.545) and $V_{max}$ value (2.688) than others. Protamex affected less by NaCl had $52.5\%$ activity at the fermentation condition of $20^{\circ}C$ and $25\%$ NaCl. Protamex appeared to be very effective for the hydrolysis of crude actomyosin from ancnovy.

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Effect of Various Fruit-loads on Nitrogen Partitioning, Accumulation, and Remobilization in Young Trees of 'Fuyu' Persimmon (착과 정도가'부유'단감 유목의 질소화합물 분배와 축적 및 재이용에 미치는 영향)

  • Park, Soo-Jeong;Kim, Young-Kee
    • Journal of agriculture & life science
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    • v.45 no.5
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    • pp.57-62
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    • 2011
  • This study was conducted to determine the distribution of nitrogenous compounds to various tree parts and the extent of reserve accumulation in persimmon (Diospyros kaki) under various fruit-loads. This study also ascertained the proportion of storage nitrogen made available for the new growth the following year. On June 15, the fruit-load was adjusted to a leaf-fruit (L/F) ratio of 10, 20, and 30, and some trees were completely defruited. Between June 15 and November 11, the increase of total amino acids were greater with a high L/F ratio. The amino acids increased in the root were negligible at the 10-L/F ratio. Of the total amino acids increased during this period, the proportion distributed to the root was 64% in the 20-L/F, 18.5% in the 30-L/F, and 81% in the defruited trees, and the distribution to the fruits was 81% in 10-L/F, 12% in 20-L/F, and 35% in the 30-L/F trees. Leaf amino acids decreased in the 10-L/F trees. Total proteins increased in autumn were greater as the L/F ratio was higher. Total proteins were in the fruits the most, and the distribution to the permanent parts was decreased as the L/F ratio was decreased. At the L/F ratio of 30, 59% of the total proteins increased in the autumn was distributed to the fruits and 40% to the root. Leaf proteins decreased at 10 and 20 L/F ratios. During the new growth from April 10 to June 10 the following year, amino acids decreased in the old wood and 1-yr-old shoot, whereas proteins decreased only in the 1-year-old shoots. Amino acids and protein decreased by 540 mg and 610 mg, respectively, in the roots of the defruited trees. Total amino acid and proteins in the newly-grown parts were the most at 730 mg and 1290 mg, respectively, when defruited the previous year. They were the least at the 10-L/F ratio, being 120 mg and 400 mg, respectively.