• Korean Journal of Plant Tissue Culture
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• v.27 no.3
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• pp.181-184
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• 2000

Proteins in friable and compact calli of Viola patrinii DC. were analysed. The protein contents in friable calli were lower than those in compact calli. In suspension culture, it increased to the maximum after 3 weeks culture from inoculation and decreased after 4 weeks culture. Several strong lavel signals were detected with the SDS-PAGE analysis. The polypeptides of 28, 31 and 35 KD were observed from the friable cell culture, from the compact cell culture strong band of 30 KD was determined, indicating that these polypeptides may be the major protein occurring during their cultures. Changes in amino acid contents during culture of the viola suspension cells were investigated the amino acid contents were greatest between two and three weeks culture of the viola suspension cells.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.9-16
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• 1987

This study was designed to determine the amino acid composition and to investigate microstructure by scanning electron micrographs of silkworm larvae protein and modified silkworm larvae protein concentrate. The results were as follows: 1, The protein contents of soybean and silkworm larvae protein concentrate were 70.3% and 84.1%, respectively. 2. In general, the essential amino acid content of silkworm larvae protein concentrate were higher than soybean protein concentrate as well as FAO provisional scoring pattern. Silkworm larvae protein concentrate was especially high in lysine and methionine indicating that it could be a good supplemental source for cereals and beans. Succinylation and acetylation resulted in no difference in most amino acid content. 3. The scanning electron microscopic observations revealed that silkworm larvae protein concentrate had smooth surface topography while defatted silkworm larvae flour showed different shapes and sizes with relatively rough surfaces. Acylated silkworm larvae protein concentrate exhibited less cellularity and denser than protein concentrate. However, succinylated silkworm larvae protein concentrate showed especially good texture indicating that it could increase the functional properties of silkworm larvae protein concentrate.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.22 no.2
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• pp.65-70
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• 1977

The effects of regional climatic factors on wheat quality were discussed. The most important climatic factor on wheat quality during the ripening period of wheat was air temperature during the ripening period of wheat. The protein content and sedimentation value were higher in northern parts of Korea compared to southern parts in Korea. The varietal effects of ripening temperature on protein content and sedimentation value of wheat were varied in nine tested varieties.

• Journal of the Korean Chemical Society
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• v.21 no.3
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• pp.210-214
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• 1977

We have investigated the amino acid composition of gliadin and glutenin from wheat flour Jang Kwang variety and have purified the main gliadin protein by Sephadex column. The results were obtained as follows: 1. Five bands of component for both gliadin and glutenin were found in disc electrophoretic gel column 2. The highest content of amino acid in gliadin and glutenin were glutamic acid and alanine was present in comparatively large amounts in glutenin, whereas proline was rich in gliadin 3. Main gliadin protein was purified by Sephadex G-150 and A-25 column chromatography and identified its purity by disc electrophoresis.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.35 no.5
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• pp.424-439
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• 1990

The protein content of seed meal were examined to evaluate genotypes of higher protein content from 164 peanut germplasms. The variations in amino acids content were investigated from nine Korean leading varieties grown at five locations. Amino acids contents of protein fractions were also ana lysed in the present study, too. The results of the study were summarized as fallows. The seed protein of 164 peanut varieties averaged 24.5% ranging from 19.5% to 28.7%, showed 9.2% varietal variation in proteins. Differences were not observed in protein content between plant types, however, protein contents were higher in small-seeded than large seeded varieties. The differences were more greater particulaly in Spanish type varieties. The varieties introduced from Taiwan and Philippine showed higher protein contents, and the cultivars or lines bred in Korea and introduced from Japan were lower in protein contents. protein contents showed non-significantly negative correlations with 100-kernel weight and pod weight per plant, but positive correlations were observed between oil and protein content in all types of peanuts. Significant differences among the varieties and locations were observed for total, essential and non-essential amino acids contents, and aspartic acid. Locational differences for arginine, lysine, methionine, threonine, glutamic acid, glycine and tyrosine, and varietal difference for phenylalanene were revealed as significant. The limiting amino acids from the leading varieties were isoleucine, methionine, threonine, alanine and tyrosine, comparing with FAO recommanding levels of amino acids. Among the protein fractions prolamins was the highest in total amino acids, but essential amino acids was the highest in globulins

• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.1
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• pp.13-23
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• 2009

To intensively analyze and examine the changes in palatability of cooked rice and structural properties of rice grains influenced by increased nitrogen topdressing during the panicle formation and ripening stage, a series of experiments were carried out using three japonica rice cultivars with contrasting rice quality characteristics. The protein content of brown rice increased maximally up to $35{\sim}47%$ of that in standard N6 plot with the increase in nitrogen topdressing fertilizer during 20 days before heading to 10 days after flowering. The high-yielding rice cultivars showing poor palatability of cooked rice revealed larger increase in protein content of rice grains by increased nitrogen topdressing. Under the same nitrogen level of 15 kg per 10a with nitrogen topdressing at 3 kg/10a, high-yielding rice cultivars, Yumehikari and Reihou showed the significant increase in protein content of brown rice when topdressing was applied at 10 days after flowering as compared with when it was applied at 30 days after transplanting. Although the variation in amylose content of milled rice as affected by nitrogen topdressing level was relatively small, it decreased within 1% with the opposite tendency against increased protein content of brown rice by increased nitrogen topdressing. The total score of sensory evaluation was higher in the order of Hinohikari < Yumehikari < Reihou in panel test. It decreased significantly by increased amounts of nitrogen topdressing during 20 days before heading to 10 days after flowering when nitrogen level was higher than 12 kg/10a. The more poor palatable rice cultivar in panel test revealed the larger decreasing in total score of sensory evaluation by higher nitrogen topdressing rates. All sensory evaluation components were largely affected by the change in protein content of brown rice rather than amylose content of milled rice. The influence of protein content to palatability of cooked rice was larger in poor-palatable rice than in high-palatable rice. The protein content decreased drastically from outer layer to inner layer of rice grains, while the amylose content increased on the contrary. The high-palatable rice exhibited higher distribution of protein content on bran layer but lower distribution of protein content on the layer of polished rice as compared with the poor-palatable rice. Especially, the high-palatable rice showed also significantly lower distribution of amylose content on the outer layer of polished rice as compared with the poor-palatable rice.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.210.1-210
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• 2003

8품종벼를 시료로 하여 이들 배유전분의 아밀로오스 함량, 당함량 및 아밀로그램 특성이 쌀빵의 가공성과 어떠한 상관성이 있는가에 대해서 검토하였다. 청가에 의한 아밀로오스 함량의 품종간 차이는 남풍벼, 화청벼 > 분질미 ＞ 남풍 CB243 ＞ 화청 du-1, 남풍 EM9O > 화청찰벼 ＞ shr 의 순이었다. 단백질 함량은 고당미인 shr이 가장 높아 8.2%였으며, 벼 품종간 단백질 함량은 거의 유사하나, 남풍벼 및 화청벼 변이체의 경우에는 아밀로오스 함량이 낮을수록 원품종보다 단백질의 함량이 증가하는 경향을 보이고 있었다. 품종별 쌀가루의 호화개시 온도는 분질미 및 shr이 낮았으며, 화청벼, 남풍벼들과 그것들의 변이체 품종들의 경우에는 아밀로오스 함량이 높은 품종일수록 쌀가루 풀의 점성 및 경도는 증가하며, 제조된 쌀빵의 비용적이 크며, 관능검사에 의한 부푼 정도, 질감 및 전반적인 기호도가 좋은 것으로 나타났다. 모든 품종에서 백미빵이 현미빵보다 제빵성이 좋았으며, 남풍 벼로 제조한 백미빵의 기호도가 높게 나타났으며, 저장에 따른 노화지표가 가장 낮았다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.395-402
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• 2001

A fusant FG-21 was selected on the basis of higher ${\gamma}-GTP$ activity following fusion process between SM-2 and SM-10 of Bacillus subtilis mutants. ${\gamma}-GTP$ activity of the mutant FG-21 was increased up to 612 U/mL when grown for 36 hr at $37^{\circ}C$ in culture media containing 1% glycerol 1% glycerol, 1% peptone, 0.1% citric acid, 5 mM $K_2HPO_4$, 1 mM $FeCl_3$, 1 mM $MgCl_2$, 1 mM $NH_4Cl$, pH 7.0. In fusnat FG-21, the ratio of protein to total sugar contents for biopolymer A was 38 to 59. for biopolymer B from parental strains it was 19 to 78. Fructose contents determined by HPLC were $573.7\;\mu\textrm{g}/mg\;and\;764.4\;\mu\textrm{g}/mg$ for biopolymer A and B, respectively. And glutamic acid content were $163.7\;\mu\textrm{g}/mg\;and\;94.6\;\mu\textrm{g}/mg$ for biopolymer A and B, respectively. In fusant FG-21, the ratio of fructose to glutamic acid contents for biopolymer A was 78 to 22. For biopolymer B from parental strains it was 89 to 11.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.168-171
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• 2005

한우의 Myosin B 단백질을 단백질 가수분해 효소인 pepsin으로 처리한 다음 단백질의 함량과 혈압상승 펩티드 생성효소인 angiotensin-I converting enzyme(ACE)에 대한 저해활성을 측정하였다. 등심이 우둔에 비해 단백질의 함량이 높았으며, 가수분해 처리 후 우둔과 다르게 등심은 3시간 가수분해 처리구에서 단백질의 함량이 높게 나타났다. ACE 저해활성은 등심에서는 3시간, 우둔에서는 6시간동안 가수분해시켰을 때 ACE 저해율이 유의적으로 가장 높게 나타났으며, 3, 6시간동안 가수분해시켰을 경우 부위 별로 유의적인 차가 있었으나(p<0.05), 0, 1시간동안 가수분해 시켰을 때는 부위간의 유의적인 차는 없었다(p>0.05). ACE 저해율이 가장 좋은 가수분해 처리구를 ultrafiltration시킨 결과, 저분자 peptide 상태의 가수분해물이 고분자에 비하여 ACE 저해율이 높은 것으로 나타났다. 차후 ACE 억제활성도가 높은 단백질을 분리하여 가장 우수한 분획을 찾아 아미노산 염기서열을 밝혀 고혈압 억제제로 합성 개발하는 연구를 추진할 예정이다.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2003.05a
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• pp.177-178
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• 2003

어분은 단백질 함량이 높고 필수 아미노산 및 필수지방산이 고루 갖추어진 양질의 단백질원이지만, 가격이 비싸고 어획량 변동이 심해 공급이 불안정한 실정이다. 따라서 경제적인 양식사료의 개발을 위해서는 값이 싸고 공급이 안정적인 단백질원을 개발하여 사용하는 것이 시급하다. 이 중 식물성인 대두박은 단백질 함량과 아미노산 조성 등 영양성분이 비교적 잘 갖추어져 있을 뿐만 아니라,어분에 비해 가격이 저렴하고 공급이 안정적이어서 어분 대체 단백질원으로 활발히 연구되어 왔다. (중략)