• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.1
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• pp.57-63
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• 2000

To extract insoluble proteins from abolished soybean meal, the meal was treatesd with phytase and protease produced by Aspergillus sp. SM-15 and Aspergillus sp. MS-18. The extraction of insoluble soybean protein was increased at alkaline range more than pH 5 in case of phytase, pH 7 to 11 in case of protease and pH 5 to 12 in case of the mixed enzyme of phytase and protease. The optimum extraction temperature of insoluble protein was 5$0^{\circ}C$ for phytase and the mixed enzyme of phytase and protease, and 6$0^{\circ}C$ for protease. The optimum treatment time for extraction of protein was 9 hrs for phytase, 11 hrs for protease and the mixed enzyme of phytase and protease and optimum unit of enzyme for extraction of protein was 600 unit, 40 unit and 900 unit＋60 unit in case of phytase, protease, phytase and protease, respectively. The treatment of mixed enzyme showed higher extracton rate of protein than single enzyme treatment. The foaming capacity, foaming stability, emulsion capacity, and emulsion stability of soybean meal protein by the treatment of the enzymes increased at all pH range. Further more oil absorption as well as water absorption capacities by the treatment of the enzymes were also increased. The functional properteis of the soybean meal protein treated by the mixed enzyme were higher than those of soybean meal protein treated by the single enzyme.

• Food Science and Preservation
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• v.12 no.5
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• pp.460-464
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• 2005

In order to produce functional soy hydrolysates, we investigated the characteristics of soy hydrolysates prepared with 4 kinds of commercial proteases. The yield was high in protease(B), in which 43.2% soy flour and 61.6% SPI were obtained. The solubility and the contents of total phenolic compound were greatly increased by the treatment of protease(B) along with protease(C). The calcium intolerance was improved after the protease(B) treatment in soy flour or Soybean Protein isolate (SPI). Consideration for the physicochemical characteristics including yield, protease(B) has potential application for the production of soy hydrolysates. After the protease treatment, the beany flavor of soy flour became weak and the bitter taste was strong in both soy flour and SPI. However, there was no difference of beany flavor and bitter taste among delete protease hydrolysates. Nevertheless, further modifications and improvements to the sensory characteristics would be required for the development of a range of products with the hydrolysate.

• Korean Journal of Microbiology
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• v.26 no.4
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• pp.355-361
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• 1988

The aims of the present studies were to understand the physiolosical and genetic characters of Streptomyces sp. isolated from soil. It revealed that Streptomyces sp. SMF301 had very fast growth rate and produced extracellular protease and heavily sporulated on rich media. It also showed $\beta$-lactamase activity and pigment production. Nonsporulating mutants were isolated after NTG or acriflavin treatment and their characters were compared with the parent strain. It was found that the mutants obtained by acriflavin treatment and ghier characters were compared with the parent strain. It was found that the mutants obtained by acriflavin treatment lost the pigment formation and $\beta$-lactamase production. Protease actibity of the mutant was lowered and the pH optimum was changed toward neutral. It was found that the changes were resulted from the reduction of alkaline protease biosynthesis in the bald mutant. Therefore it is considered that sporulation, pigment formation, $\beta$-lactamase production, and alkaline protease production in Streptomyces sp. might be controlled with a closely related relationship.

• Textile Coloration and Finishing
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• v.6 no.4
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• pp.27-33
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• 1994

Wool fabrics were treated with low temperature oxygen plasma and/or protease, and examined for their mechanical and dyeing properties. By plasma-treatment the strength of wool fabric increased and higher rate of weight loss for protease treatment was obtained. When dyed by levelling type acid dye equilibrium dye uptake appeared same, but rate of dyeing increased by the plasma treatment, while, with milling type acid dye, both of them increased greatly in the order of untreatedplasma/protease-treated. It was assumed from the above results that plasma affects the surface of fiber, and enzyme attacks mainly the inner part of fiber. This was confirmed again by scanning electron microscope.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.379-386
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• 1989

The soy milk prepared from soy protein concentrate was treated with microbial protease or papain. Growth and acid production by Lactobacillus acidophilus in soy milk containing partially hydrolyzed proteins were investigated. Sensory evaluation of yogurt beverage prepared from protease treated soy milk was also performed. Protease treatment of soy milk enhanced acid production by lactic acid bacteria, particularly in case of microbial pretense and simultaneous treatment by two types of protease showed synergistic effect. pH and number of viable cells were not affected markedly by pretense treatment. Microbial pretense treatment up to 15 minutes or papain treatment up to 45 minutes enhanced acid production, but further treatment up to three hours did not affect the acidity markedly. rho sensory evaluation showed that overall acceptability and taste of soy yogurt beverage were slightly improved when soy milk was treated with microbial pretense of 0.2% or papain of 0.2%. The amount of non-protein nitrogen considerably increased by pretense treatment of 15 minutes and it increased gradually by further treatment up to three hours.

• Journal of the Korea Fashion and Costume Design Association
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• v.10 no.3
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• pp.173-180
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• 2008

Cotton, wool, cotton/wool blended (80:20) and tencel fabrics were treated with low temperature oxygen plasma, enzymes (cellulase or protease), or oxygen plasma-enzyme and they were examined for dyeing and handling properties for environment friendly finishing. The appropriate conditions for cellulase treatment were enzyme concentration of 3g/l, pH of 5, and $60^{\circ}C$ for one hour, and for protease treatment were enzyme concentration of 4g/l, pH of 8, and $60^{\circ}C$ for one hour. The equilibrium uptake of a direct dye on cotton changed with plasma treatment and plasma-cellulase treatment, and the rate of dyeing slightly decreased. When wool was dyed with acid dye, the equilibrium dye uptake did not change with plasma, protease treatment nor plasma-protease treatment, however, the rate of dyeing had increased with plasma-protease treatment. From these results, it is assumed that plasma attacks the surface of the fiber, and enzyme mainly affects the inner part of the fiber. Plasma treatment did not affect mechanical properties related to the handling of fabrics. The handling test showed increased extension at maxmum load(EM), tensile energy(WT) with decreased tensile resilience (RT), and the fabrics became softer but resilience decreased slightly with enzyme treatment. The bending recidity(B), hysteresis of bending moment(2HB), and hysteresis of shear force at five degrees(2HG5) decreased, however, shear stiffness(G) increased. I knew the plasma pre-treatment made fabrics softer with lower koshi(stiffness). The handling of plasma pre-treated fabrics was better than that of enzyme-treated fabrics. When we pre-treated fabrics, the handling test showed decreased coefficient of friction(MIU), geometrical roughness(SMD), while the surface of fabrics became smoother and numeri increased. Even though compression resilience(RC) increased, fukurami(bulky property) and compressive elasticity, decreased due to the linearity of compression-thickness curve(LC) and compression energy(WC).

• Biotechnology and Bioprocess Engineering:BBE
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• v.10 no.3
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• pp.186-191
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• 2005

In this study, a microorganism-produced protease was used to improve the quality of fabrics. First, the protease-producing bacteria were isolated from soils, and one of them was selected and identified as Bacillus sp. SJ-121. The optimal medium composition for its growth and protease production was determined to be as follows: glucose 1g/L, soybean meal 0.5g/L, soy peptone 0.5, $K_2HPO_4\;0.2,\;MgSO_4\cdot7H_2O\; 0.002,\;NaCl\;0.002,\;and\;Na_2CO_3g/L$. Also, the optimal temperature for the production of the protease by Bacillus sp. SJ-121 was about $40^{\circ}C$ at pH 7. The wool and silk were treated with the protease from Bacillus sp. SJ-121. Following the protease treatment, changes in the surface of a single yarn of the fabrics were observed by both an optical microscope and a scanning electron microscope (SEM). Changes in the K/S value of the wool and silk were measured by spectrophotometric analysis, in order to determine the amount of dye uptake in the fabrics. We also performed a tensile strength examination in order to determine the degree and nature of mechanical changes in single yarns of the wool and silk fabrics. By increasing the protease treatment time to 48 h, the dyeing characteristics of the fabrics were enhanced, and the surfaces of the single yarns of the fabrics became smoother, due to the removal of soil and scale in them. However, no mechanical changes were detected in the fabrics. Therefore, we suggest that proper treatment of the protease produced by Bacillus sp. can improve the quality of silk and wool.

• Textile Coloration and Finishing
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• v.3 no.4
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• pp.7-12
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• 1991

Wool gabardines were treated with alkaline proteases, and their tensile strerigth and dyeing behavior were obtained. Enzylon ASA 30 and Alcalase 2.5L DX did not show much effect on the weight loss of wool, but Esperase 8.0L decreased the weight of wool to a great extent. Pretreatment of wool with dichloroisocyarturic acid before protease-treatment increased the weight loss of wool considerably. Weight loss was accompanied by serious strength decrease and the use of sodium sulfate in the protease-treatment had not effect on the strength retention, only lowering the weight loss of wool. Protease-treatment of wool increased dyeability considerably, which may be due to the change in the inner structure of wool fiber by protease.

• The Korean Journal of Food And Nutrition
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• v.16 no.2
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• pp.152-157
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• 2003

Serratia marcescens ATCC 25419 protease was purified to homogeneity by ammonium sulfate treatment, and DEAE-cellulose anion exchange chromatography. The specific activity of the enzyme was increased 448-fold during purification with an overall yield of 43.0%. Metal reactivation on the purified protease from S. marcescens was studied. S. marcescens protease was a metalloenzyme to be completely inhibited its activity by EDTA and the enzyme outstandingly inhibited by Hg, Fe, Cu, but the activity was increased approximately 20% by Co. The reactivation of the apoenzyme was effective with Mn, Co, Zn in pH range from 6 to 8. Among metalloenzymes prepared to the addition of Mn, Co, Zn to restore the degree of activity of native enzyme, Zn-enzyme was similar to the native enzyme in respects with enzyme activity, alkali-inactivation, thermo-stability.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.895-901
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• 1998

To extract insoluble proteins and improve functional properties of sesame meal proteins was treated with phytase and protease from Aspergillus sp. It was found that the optimum pH, optimum temperature, optimum treatment time and optimum unit of enzyme for extraction of protein were pH $10{\sim}12$ (alkaline), $60^{\circ}C$, 11 hr. and 900 units of phytase and 60 units of protease, respectively. The foaming capacity, foaming stability, oil absorption and water absorption of sesame meal protein after treatment with phytase and protease were increased as compared to the control.