• The Korean Journal of Food And Nutrition
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• v.3 no.1
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• pp.39-56
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• 1990

The effects of six kinds of phosphate complex on the water holding capacity (W.H.C) and protein solubility of hair tail, yellow tail runner and dried pollack meat paste were investigated and animal meat(pork, chicken and hare meat complex) The formulation of six kind of phosphate complex employed to this experiment were made by mixing several phosphate such as sodium polyphosphate, sodium pyrophosphate, sodium acid pyrophosphate, potassim pyrophosphate, sodium ultra-meta-phosphate, sodium-tetra-phosphate and monoglyceride at different mixture ratio Among the six kinds of phosphate complex, phosphate B complex which was formulated by mixing sodium polyphosphate 40%, sodium pyrophosphate 30%, sodium tetra mata phosphate 10%, sodium ultra meta phosphate 10% was most effective on enchanging the W H. C, and protein solubility of hair tail, yellow tail runner dried pollack meat past and in case of pork, chicken and hare meat paste. Phosphate C complex which was formulated by mixing sodium polyphosphate 50%. sodium pyrophosphate 30%, sodium tetra meta phosphate 10%, potassium pyrophosphate 10%, was more effective them other phosphate complex, and thief optimum addition level was 0.5% respectively in weight of fish meat paste. Texture characteristics such as hardness, cohesiveness and springiness value of Kamaboko(fish meat and pork, chicken, hare meat complex past meat product) were evaluted as best when 0.5% of Phosphate B complex was added The optimum cooking condition of Kamaboko to get good texture was heating for 20 minutes at 12$0^{\circ}C$.

• The Korean Journal of Food And Nutrition
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• v.10 no.4
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• pp.544-548
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• 1997

Effects of four kinds of phosphate complex on the water holding capacity(W.H.C) and protein solubility of yellow-corvenia(Pseudosciance manchurica) and hair tail(Trichurus lepturns) meat paste were investigated. The formulations of four kinds of phosphate complex employed to this experiment were made by mixing several phosphates such as sodium polyphosphate, sodium pyro-phosphate, sodium acid pyro-phosphate, potassium pyro-phosphate, sodium tetra meta-phosphate, sodium ultra meta-phosphate and sodium hexa meta-phosphate, and monoglyceride at different mixture ratios. Among the four kinds of phosphate complex, phosphate B complex which was formulated by mixing sodium poly-phosphate 50%, sodium pyro-phosphate 20%, sodium tetra meta-phosphate 20%, sodium acid pyrophosphate 5% and sodium ultra meta-phosphate 5% was most effective on enhancing the W.H.C and protein solubility of yellow corvenia meat paste, and in case of hair tail meat paste, phosphate C complex which was formulated by mixing sodium poly-phosphate 40%, sodium pyro-phosphate 30%, potassium pyro-phosphate 15%, sodium tetra meta-phosphate 10%, and sodium hexa meta-phosphate 5% was more effective than other phosphate complex, and their optimum addition level was 0.4% respectively in weight of fish meat paste. Texture characteristics such as hardness, cohesiveness, and springiness value of Kamaboko(fish meat paste product) were evaluated as best when 0.3% of phosphate B complex was added. The optimum cooking condition of Kamaboko to get good texture was heating for 45 minutes at 85$^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.17 no.4
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• pp.253-257
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• 1985

Effects of four kinds of phosphate complex on the water holding capacity (W.H.C) and protein solubility of yellow-corvenia (Pseudosciance manchurica) and hair tail (Tichurus lepturus) meat paste were investigated. The formulations of four kinds of phosphate complex employed to this experiment were made by mixing several phosphates such as sodium polyphosphate, sodium pyro-phosphate, sodium acid pyro-phosphate, potassium pyro-phosphate, sodium tetra meta-phosphate, sodium ultra meta-phosphate and sodium hexa meta-phosphate, and monoglyceride at different mixture ratios. Among the four kinds of phosphate complex, phosphate B complex which was formulated by mixing sodium poly-phosphate 50%, sodium pyrophosphate 20%, sodium tetra meta-phosphate 20%, sodium acid pyrophosphate 5% and sodium ultra meta-phosphate 5% was most effective on enhancing the W.H.C and protein solubility of yellow corvenia meat paste, and in case of hair tail meat paste, phosphate C complex which was formulated by mining sodium poly-phosphate 40%, sodium pyro-phosphate 30%, potassium pyro-phosphate 15%, sodium tetra meta-phosphate 10%, and sodium hexa meta-phosphate 5% was more effective than other phosphate complex, and their optimum addition level was 0.4% respectively in weight of fish meat paste. Texture characteristics such as hardness, cohesiveness, and springiness value of Kamaboko (fish meat paste product) were evaluated as best when 0.3% of phosphate B complex was added. The optimum cooking condition of Kamaboko to get good texture was heating for 45 mimutes at $85^{\circ}C$.

• Journal of Applied Biological Chemistry
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• v.49 no.3
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• pp.86-89
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• 2006

The novel tetranuclear nickel (II) complex is a high rate accelerator in promoting hydrolysis of phosphate diesters. Nickel-bound bis-nitrophenyl phosphate (BNPP) can be $10^4$ times more reactive than the unbound BNPP. The large rate of enhancements by the complex slightly under basic condition has shown high catalytic activity in phosphate diester cleavage. The bell-shaped pH-rate profile indicated that the nickel-oxide form of the tetranuclear complex or its kinetic equivalent was the active species for cleaving BNPP. The catalytic hydrolysis between tetranuclear nickel (II) complex and phosphate diester proceeds via the formation of bidentate coordination of the anionic phosphate to the Ni (II) atom. This reveals that the complex has the possibility as artificial nuclease.

• Molecules and Cells
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• v.27 no.1
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• pp.99-103
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• 2009

Ribose-5-phosphate isomerase A (RpiA) plays an important role in interconverting between ribose-5-phosphate (R5P) and ribulose-5-phosphate in the pentose phosphate pathway and the Calvin cycle. We have determined the crystal structures of the open form RpiA from Vibrio vulnificus YJ106 (VvRpiA) in complex with the R5P and the closed form with arabinose-5-phosphate (A5P) in parallel with the apo VvRpiA at $2.0{\AA}$ resolution. VvRpiA is highly similar to Escherichia coli RpiA, and the VvRpiA-R5P complex strongly resembles the E. coli RpiA-A5P complex. Interestingly, unlike the E. coli RpiA-A5P complex, the position of A5P in the VvRpiA-A5P complex reveals a different position than the R5P binding mode. VvRpiA-A5P has a sugar ring inside the binding pocket and a phosphate group outside the binding pocket: By contrast, the sugar ring of A5P interacts with the Asp4, Lys7, Ser30, Asp118, and Lys121 residues; the phosphate group of A5P interacts with two water molecules, W51 and W82.

• Korean Journal of Food Science and Technology
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• v.19 no.1
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• pp.75-80
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• 1987

In order to prevent browning during drying of garlic flakes, the effect of dipping in phosphate complex solution prior to drying on the development of brown pigment in the flakes were studied. The browning color development during drying of the flakes was greatly dependent on phosphate complex concentration and their dipping time. A reciprocal relationship between browning color formation and reducing sugar content of dried garlic flakes was found. The browning color development during drying of the flakes was effectively impeded by dipping in 0.3% phosphate complex solution for 3 minute. The reduction of pyruvate content during drying of the flakes was greatly influenced by phosphate complex concentration and drying temperature, and a maximum retention was acieved by 3 minute dipping in 0.2-0.3% phosphate complex solution. The dried yield of the flakes dipped in phosphate complex solution was 1.62-1.75% lower than control and it was mainly caused by the dissolution of soluble solids during dipping.

• Korean Journal of Microbiology
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• v.28 no.2
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• pp.134-144
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• 1990

In order to examine that what kind of system correlated with cadmium detoxification mechanism in Klebsiella aerogenes ATCC 10031, we tried to investigate the effect of phosphate upon the detoxification and also elucidate whether the cadmium phosphate and/or polymeric Cd-Pi complex is formed actually in cell or not. As the results, it was shown that growing pattern had long lag adaptive phase of 12 hr to 24 hr, at the concentrations of 0.02 mM and 0.08 mM cadmium, respectively. Cadmium was accumulated more highly in the fraction of cell wall and membrane than in those of cytoplasm. In case of phosphate starving cells added cadmium, inorganic polyphosphate system was primarily correlated with Cd-detoxification during the lag phase for the accommodation to cadmium, on the other hand, Cd:Sulfide complex system secondarily correlated it during the stationary phase. These results implied that polyphosphate system and Cd:sulfide complex system, these two systems were operated compensatively each other. Considering the results obsdrved with EM and examined tha changes of sulfide and polyphosphate amount, it was reflected that Cd:S complex was located at the cell surface. In the results of $in-vivo^{31}$P NMR spectra in the cells with cadmium pressure, several phosphate signals arose newly from the polyphosphate region with moving chemical shift of it. This phinomenon strongly implied the actual existence of Dd:Pi comples and /or Cd:poly-P complex in the cell and also the cellular compartmentalization of cadmium detoxifying mechanism.

• Proceedings of the Korean Nuclear Society Conference
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• 2005.05a
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• pp.311-312
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• 2005

The precipitation of U(VI) in the presence of phosphate and carbonate was investigated in the pH range of 4 to 13 and the following was obtained as a result of this experimental condition. U(VI) precipitates as a $NaUO_{2}PO_{4}$ at pH<9 but as mixtures of phosphate, hydroxides and/or carbonate at pH>9. The portion of the phosphate in the precipitate decreases almost linearly to near zero with an increasing pH in the range of 9 to 13. The U(VI) phosphate is dissolved by the carbonate complex formation at pH<10.5. The ternary complex of a carbonate and phosphate is not found.

• Bulletin of the Korean Chemical Society
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• v.22 no.2
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• pp.199-204
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• 2001

A Cryptate (221) having a short alcohol pendant (2) was metallated with europium(Ⅲ) in anhydrous condition, and its hydrolytic activity for phosphate esters at neutral pH was examined. While the activity for the phosphate diester and monoester is comparable to that of the parent metal complex [1Eu]3+, its hydrolytic activity towards a phosphate triester is significantly suppressed. Potentiometric titration and luminescence spectroscopic studies for the equilibrium behavior of the complex in solution suggest that a dimer formation through the metal hydroxides as well as the pendant alcohol is likely to happen. The low hydrolytic activity for the triester seems to be associated with the dimer formation.

• Archives of Pharmacal Research
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• v.17 no.6
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• pp.415-419
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• 1994

A simple nad rapid colorimetric method for the assay of amodiaquine hydrochloride, chloroquine phosphate and primaquine phosphate is described. The method is based on the interaction of the drug base with bromophenol blue to give a ion-pair complex. The spectra of the complex shows a maxima at 415-420 nm with high apparent molar absorptivities. Beer's law was obeyed in the concentration range 1-8, 2-10 and $2-12{\;}{\mu}{\cdot}ml^{-1}$ for amodiaquine hydrochloride, primaquine phosphate and chloroquine phosphate respectively. The proposed method was applied to the determination of these drugs in certain formulations and the results were favourably comparable to the official methods.