• Bulletin of the Korean Chemical Society
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• 제26권10호
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• pp.1539-1542
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• 2005

We have introduced polyelectrolyte micro-patterning technique employing agarose plane stamp and a hard substrate having microscale features on its surface. With this method, chemically micropatterned surfaces with both positive and negative functionalities were successfully embedded in well-defined microstructures, and selective impartment of charge functionalities was confirmed by patterning bead bearing surface charge. Furthermore, this technique allows highly sensitive immobilization of protein onto targeted surface simply by endowing functionalities, which extends the potential of its use as a tool for high-throughput protein microarray and proteomics. Because plane agarose stamp is free of structures on its surface, there is no concern for pattern collapse, and the combination of agarose plane stamp with patterned substrate is more suited for selective protein patterning compared with adopting surface-patterned agarose stamp with flat substrate. Our technique using agarose plane stamp and a substrate having microscale features on its surface suggests a range of possible applications, including the micropatterning of biofunctionalized copolymer having polyelectrolyte block, immobilization of micro- and nanoparticle with biofunctionalities such as biotin and streptavidine, and establishing optoelectronic microstructures with micro-beads on various surfaces.

• 한국축산식품학회지
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• 제20권4호
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• pp.320-325
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• 2000

The diet had an effect(P<0.05) on the nutritional contents of ostrich meat during 4 month of frozen storage. As frozen storage increased up to 4 months, pJ, water holding capacity(WHC) and myofibrillar protein solu-bility($\mu$g/$\mu$l) were reduced (P<0.05), how-ever, increased drip loss(DL, %) was found in ostrich muscle from forage fed ostriches, This study suggests that forage fed ostriches, This study suggests that frozedn storage(-2$0^{\circ}C$)up to 4 months in ostrich FCL muscle (outside strip)could be reduced protein functionality, due to increase in DL. decrease in WHC, and markedly decrease in myofibrillar protein solubility($\mu$g/$\mu$l).

• Asian-Australasian Journal of Animal Sciences
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• 제13권12호
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• pp.1770-1774
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• 2000

Extended use of porcine blood in food ingredients depends on the decolorization of red blood cell concentrates and the modification of its functional properties. The purpose of this study is to compare the relative effect of cation ion exchanger for decolorization of porcine red blood globin. The globin extract is freeze-dried for determination of various functional properties, such as solubility, emulsion capability and foaming ability. Since the isoelectric point of blood globin is located at pH 6.8, which is the neutral pH ranges (6-8), so its functionalities are inferior around these pHs. This weakness has been the main reason, which limit the extended use of blood globin in food industry. Acetylation and succinylation of blood globin can be an alternative way to improve its functionalities. These results may provide new information to understand the decolorization mode by cation ion exchanger for the blood globin. With chemical, the functionalities of blood globin could be obviously improved. The above findings could enable food industry to extend the use of blood globin as a food ingredient.

• 한국식품영양과학회지
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• 제35권10호
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• pp.1394-1398
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• 2006

pH 전이공정에 따라 어육 단백질을 회수하고 드럼건조하여 분말 단백질을 제조한 후, 이들 단백질의 몇 가지 식품학적 기능성을 측정하였다. 건조 어육 단백질 분말의 용해도는 pH 7.0으로 조절한 단백질이 PH 5.5에 비하여 높았다. 유화활성지표는 $0.035\sim0.043m^2/g-protein$(pH 5.5 단백질 분말)로 비교적 낮았다. 그리고 유화안정성, 거품능 및 거품안정성은 관측되지 않았다. 점도 값은 수리미 단백질의 1/10에 불과한 $50,200\sim39,000\;cP$의 범위였다. 수분과 지방흡착능력은 각각 $2.63\sim2.89g-water/g$과 $2.13\sim2.17g-oil/g$이었고, 입자의 크기와 pH에 따른 영향은 없었다. 이 같은 실험 결과는 지방흡착을 위한 육의 대체제로 patty 제품 등에 건조 어육 단백질을 적용할 수 있을 것으로 보인다.

• 한국식품과학회지
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• 제20권3호
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• pp.344-349
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• 1988

분획(分劃)된 대두(大豆) 7S 및 11S 단백질(蛋白質)은 단백가수분해(蛋白加水分解) 효소(酵素)(alcalase 및 pronase)로 1시간(時間)동안 가수분해(加水分解)하였을 때 사용(使用)된 효소(酵素) 및 단백질(蛋白質) 종류(種類)에 관계없이 pH 5에서 용해도(溶解度), 열응고성(熱凝固性) 및 $Ca^{++}$에 대한 내침전성(耐沈殿性)은 상당히 증가(增加)에멀젼 활성 및 거품 안정성(安定性)은 감소(減少), 에멀젼 열안정성(熱安定性) 및 동점도(動粘度)는 거의 변화(變化)되지 않았다. 그러나 용해도(溶解度)에서 7S 단백질(蛋白質)은 pH 6에서 11S 단백질(蛋白質)은 pH 4에서 감소(減少)하였으며 또한 11S 단백질(蛋白質)은 유흡수성(油吸收性) 및 거품 형함능(形咸能)에서 가수분해(加水分解)에 의하여 증가(增加)하였으나 7S 단백질(蛋白質)은 거의 변화(變化)하지 않았다.

• 한국약용작물학회지
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• 제19권6호
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• pp.478-483
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• 2011

The goal of this study was to investigate the nutritional characteristics and physiological functionality of Liriope tuber for development of new bioactive compound from Liriope tuber. Crude protein and carbohydrate contents of Chenogsim were 9.25% and 77.98%, respectively and crude protein, 9.86% and carbohydrate, 79.08% were also contained in Liriope tuber No.1. Both of Liriope tubers were showed very high contents of sucrose (Cheongsim; 4.08%, Liriope tuber No.1; 4.91%), oxalic acid (0.98%, 0.86%) and glutamic acid (3.736 g/100 g, 4,196 g/100 g). Among several physiological functionalities, tyrosinase inhibitory activity were showed very high 86.4% in Cheongsim and 82.02% in Liriope tuber No.1, respectively.

• Preventive Nutrition and Food Science
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• 제21권4호
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• pp.338-347
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• 2016

The present study investigated the volatile compound, physicochemical, and antioxidant properties of beany flavor-removed soy protein isolate (SPI) hydrolyzates produced by combined high temperature pre-treatment and enzymatic hydrolysis. Without remarkable changes in amino acid composition, reductions of residual lipoxygenase activity and beany flavor-causing volatile compounds such as hexanol, hexanal, and pentanol in SPI were observed after combined heating and enzymatic treatments. The degree of hydrolysis, emulsion capacity and stability, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, and superoxide radical scavenging activity of SPI were significantly increased, but the magnitudes of apparent viscosity, consistency index, and dynamic moduli (G', G") of SPI were significantly decreased after the combined heating and enzymatic treatments. Based on these results, it was suggested that the enzymatic hydrolysis in combination with high temperature pre-treatment may allow for the production of beany flavor-removed SPI hydrolyzates with superior emulsifying and antioxidant functionalities.

• Applied Biological Chemistry
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• 제42권1호
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• pp.49-57
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• 1999

어류 중 수산가공공장에서 대량으로 사용되고 있는 민태(hoki, Johnius belengeri)의 부산물인 frame으로부터 단백질을 효율적으로 회수하고자, 참치 내장 유래 단백질 분해효소를 이용하여 가수분해시키고, 여기서 얻어진 가수분해물의 기능성을 개선할 목적으로 한외여과막을 이용하여 가수분해물에 함유되어 있는 펩티드를 분자량에 따라 분획한 후 각각의 가분해물에 대하여 기능성을 검토하였다. 참치 유문수 유래 단백질 분해효소 (tuna pyloric caeca crude enzyme: TPCCE)를 이용한 경우, 민태 frame 단백질을 가수분해하기 위한 최적 조건은 pH 10.0, 반응온도 $50^{\circ}C$ 및 기질농도 0.4%, 기질 대 효소비 100 : 1(w/w), 반응시간 12시간이었다. 최적 가수분해 조건 하에서 민태 frame 단백질을 TPCCE로 가수분해하여 생성된 가수분해물의 수율은 약 77%(건조중량 기준)였다. 가수분해물을 4종류의 한외여과막(MWCO 30, 10, 5 및 1 K)을 이용하여 분자량의 크기에 따라 4종류로 분획하여 기능성을 검토한 결과, 용해도는 분자량이 낮은 1 K 가수분해물이, 유화성과 포말성은 분자량인 높은 30 K와 10 K가수분해물이 우수하였다.

• 생명과학회지
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• 제6권1호
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• pp.14-26
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• 1996

In order to effectively utilize fish(Cod, Gadus macrocephalus) bone obtained as fish waste in fish manufactory, the preparation of the fish bone gelatin were attempted by heat extracting method from collagen protein contained in the fish bone. The methods of two kinds pretreatments (the B-type by alkali pretreatment and the E-type by enzyme pretreatment) for fish bone and the optimal extraction conditions to prepare gelatin from pretreated fish bone were investigated. Physical properties and functionalities of the two type fish bone gelatins obtained were compared with the commercial gelatin and the fish skin gelatin. The optimal extraction conditions of the B-type and the E-type gelatins were 5 folds of added water with material(w/w), pH 5.0, 3 hrs of extraction time and 60$\circ$C of extraction temperature. The yield of the B-type and the E-type gelatins were 32.6% and 28.1 %, respectively. The B-type gelatin was superior to the E-type un all physical properties. Molecular weight of the B-type was larger than that of the E-type due to its pretreatment method. Among the composition of amino acids, the amino acids such as glycine, alanine, glutamic acid and imino acids(proline and hydroxyproline) were responsible for 68$\sim$70% of the total amino acids. Functionalities of the fish bone gelatin were almost similar to commercial gelatin.

• 한국축산식품학회지
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• 제38권5호
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• pp.1101-1108
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• 2018

The aim of this study was to investigate the effects of dry-aging (DA) and the cooking process on the myofibril protein functionalities and in vitro digestibility of proteins in beef loin. Six sirloins from beef were dry-aged for 28 d, and the control group (n=6) was analyzed 2 d postmortem for this study. Dimensional changes (reduction of thickness and surface shrinkage) after cooking were significantly greater in the control group than the DA group, whereas the shear force of the DA group was significantly lower than that of the control. Effect of cooking on aggregation, hydrophobicity, and in vitro digestibility were significantly higher in the DA group than in the control. After cooking, the protein in DA sirloins was more oxidized than in the control samples. According to the sodium dodecyl sulfate-polyacrylamide gel electrophoresis result, the low molecular weight bands (below 17 kDa) increased in the DA group, finding that the protein characteristics of dry-aged beef was affected by cooking.