• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1976.04a
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• pp.182.5-183
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• 1976

Mucor-rennin(MR)과 Calf-rennin(CR)을 k-Ca-sein에 반응시켜 para-k-Casein과 macropeptide를 분리하였다. 분리한 Para-k-casein과 macropeptide에 대한 전기영동, 원소분석을 행하였다. MR로 분해하여 얻은 para-k-casein의 N-미단은 없고, Cpase를 반응시켰을 때 Paper chromatography 상에서 Phe, Leu를 확인할 수 있었다. Macropeptide의 N미단은 Edman법에 의하여 Met으로 확인되였다. 이 결과로부터 CR은 para-k-casein의 C미단 Phe과 macropeptide의 N미단 Met간의 결합 즉 Phe-Met결합을 가수분해한다고 생각할 수 있다. 그리고 CR을 k-casein에 작용시켜 얻은 기질특이성은 MR의 결과와 같았다.

• Korean Journal of Food Science and Technology
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• v.2 no.2
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• pp.43-48
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• 1970

When of the synthetic peptides were subjected hydrolysis with Mucor-rennin which crystalline milk-clotting enzyme from Mucor pusillus, the peptides of Z-L-Glu-L- Phe-OH, Z-L-Phe-L-Tyr-OH, Z-L-Phe-L-Leu-OH, Z-L-Tyr-L-Leu and Z-L-Glu-L-Phe-OH, were found to be hydrolysis.

• Korean Journal of Agricultural Science
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• v.7 no.2
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• pp.190-201
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• 1980

This experiment was designed to optimize the process of manufacturing the soybean cheeses and to elucidate the chemical changes during ripening when the chemical changes during ripening when the milk components and enzyme preparations were added to the raw materials. Conditions for extracting soybean protein such as temperature, duration and amount of water added were determined; various coagulaters were compared by checking the curd texture and yield; starters from S. thermophilus, S. lactis MLB and S. cremoris EB-9 were tested as single- or multi-stain combinations; and the effects of skim milk and/or rennins-both microbial and calf origin-addition upon the process of manufacturing and ripening were studied. The results obtained were as follows. 1. optimal conditions for soybean extraction were found to be: temperature $100^{\circ}C$, duration 10 minutes, and amount of water added 9-fold, as considered the extraction rate of solids and proteins, and curd yield. 2. Sodium gluconate was the most effective among the coagulators tested, and 5% of single-strain starter from S. thermophilus was appered to be adequate inoculum for curd formation. 3. The effects of skim milk and/or rennins addition on the process of manufacturing and ripening of soybean cheeses were: 1) The addition of rennins resulted in fast formation of curd, especially with skim milk it was so. And Hansen rennet extracts brought better results in curd formation than Meito rennet extracts did. 2) No significant effect was observed on the changes in moisture content during ripening, however the levels of moisture contents in the products were higher in case of using Meito rennet extracts. 3) Effect on pH changes during ripening was also not significant in general, while levels of pH were decrease markedly during manufacturing and the initial stage of ripening. 4) The levels of bacterial counts were much higher in case of skim milk addition throughtout the ripening period. In general the numbers were reached to approximately $10^8cells/g$ during manufacturing, then decreased gradually to below $10^2cells/g$ in 8 weeks of ripening. 5) The addition of skim milk and/or rennin resulted in higher ripening index, and skim milk plus Meito rennet extracts was appeared to be best combination for the ripening index.

• Korean Journal of Food Science and Technology
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• v.3 no.1
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• pp.6-14
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• 1971

Crystalline Mucor rennin and Mucor rennet from Mucor pusillus var. Lindt was compared with Hansen's calf rennet in its properties as a milk clotting enzyme. The method of Gouda type cheese from domestic milk was established by using of Crystalline Mucor rennin and Mucor rennet. The cheese produced by using of Mucor rennet as a milk clotting enzyme sometimes had bitter taste, it can be reduced with using Crystalline Mucor rennin, instead of Mucor rennet. It was also found out that these cheeses could be colored by the pigment from Cape Jasmine which is wildly ubiquitous in Korea.

• Applied Biological Chemistry
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• v.12
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• pp.7-11
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• 1969

Mucor-rennin, the crystalline milk-clotting enzyme, isolated from Mucor pusillus var. Lindt, has an acid protease activity. The optimum pH for the digestion of k-casein is 4.5, while that for hemoglobin digestion is 4.0. The skim milk solution was easily clotted acidic solution than alkalin solution, and the milk clotting activated by Ca ion. The enzyme was heat stable against heat from pH 4.0 to 6.0 but was more stable at pH 5.0. The activity of the enzyme at pH 5.0 did not decrease at 30 C for 15 days and the activity was not effected by sodium propionate and salicilic acid. Therefore, the enzyme of liguid type could store for a long time and could be transported from Erzyme production Co. to Manufacture of cheese Co. by adding the antiesptic and by adjusting pH to 5.0.

• Microbiology and Biotechnology Letters
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• v.2 no.1
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• pp.57-59
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• 1974

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2002.10a
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• pp.193-194
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• 2002

Angiotensin I converting enzyme (ACE) inhibitor was purified from Crassostrea gigas. The ACE belongs to the class of metalloprotease. This enzyme plays an important physiological role in regulating blood pressure of the rennin-angiotensin system by converting from angiotensin I to octapeptide angiotensin II, a potent vasoconstrictor and by inactivating bradykinin, which has depressor action. (omitted)

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.6
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• pp.391-396
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• 1990

Changes in electric resistance was measured to carry out the kinetic analysis of milk gellation upon addition of rennet. Using pasteurized milk and commercial rennin, kinetic properties were investigated during milk gellation in terms of initial hydrolysis and coagulation steps. Specially designed reactor with two platinum electrodes was used throughout the experiments. As a function of either milk concentrations or reaction temperatures, gel time exhibited directly proportional relations: on the contrary, gel time was inversely pro-portional to enzyme concentration. Activation energies for enzymatic degradation and cogulation were 16.3, 4.6 and 34, 8.6 Kcal/mol, repectively. This simple analytical method proved to be very effective to characterize the mechanism of milk gellation. Moreover, unlike other methods, this method reguired simple apparatus and short time of analysis.

• Journal of the Korean Society of Food Culture
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• v.20 no.1
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• pp.113-122
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• 2005

This study was designed to investigates the effects of Korean pueraris radix water extract in Al(Aluminum) administered rats. Forty-eight male Sprague-Dawley rats weighing $100{\pm}10g$ were used for this experiment and divided into following 6 groups; control group, 3% pueraria radix in water extract group, 1000 and 2000ppm Al group, 1000 and 2000ppm Al group with 3% pueraria radix in water extract group. The Al administered rats were given 1000 and 2000 ppm of $Al_2(SO_4)_3$ disoved in the distilled water. The Al content in the rats tissue of Al administered group was lower than in the rats tissue of Al group with 3% pueraria radix in water extract group. Plasma levels of renin and aldosterone activity was increased by Al administration group, compared with 3% pueraria radix in water extract group and Al administred group. Glutamate oxaloacetate transaminase(GOT) and Glutamate pyruvate transaminase(GPT) were increased in Al-administered group and lower in the 3% extracts of pueraria radix in water extract group. Lactate dehydrogenase(LDH) was lower in the 3% extracts of pueraria radix-Al group than in the Al group. This results suggested that pueraria radix in water extract group has a lowering effects on the accumulation of Al and it is belived that the pueraria radix in extracted water group has some protective effects to Al administered in rats, but the mechanism of these effects was obscure.

• Journal of the Korean Society of Food Culture
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• v.30 no.4
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• pp.468-474
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• 2015

This study was designed to investigate the effects of Korean Lycii fructus water extract in Al (Aluminum) administered rats. Forty-eight male Sprague-Dawley rats were divided into six groups: Control group, water extract group with 3% Lycii fructus, 1000 and 2000 ppm of Al groups, and 1000 and 2000 ppm of Al with 3% Lycii fructus water extract group. The Al content of rat tissue in the Al administered group was lower than that in rat tissue in the Al with 3% Lycii fructus water extract group. Plasma levels of renin and aldosterone activity was higher in the Al administration group, compared with the 3% Lycii fructus water extract group and Al administered group. Aspartate amino transaminase and alanine amino transaminase activities were elevated in the Al administered group and lower in the 3% Lycii fructus water extract group. Lactate dehydrogenase was lower in the 3% Lycii fructus water extract Al group than in the Al group. Choline acetyltransferase was higher in the 3% Lycii fructus water extract Al group than in the Al group.