• Applied Biological Chemistry
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• v.38 no.6
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• pp.554-562
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• 1995

Effect of the modification of rice protein by protease and 2-mercaptoethanol on physicochemical and gelatinization properties was investigated for the three cultuvars of rice. Total amylose contents of Chucheongbyeo(japonica type), Chosengtongilbyeo(tongil type, indica x japonica) and IR 36 (indica type) were in the range of $20{\sim}25%$. Total amylose and insoluble amylose content of IR 36 were higher than the others. The differential scanning calorimetric and X-ray diffraction results revealed higher relative crystallinity of IR 36 than the others. Water uptake was increased and amylographic viscosity was significantly decreased by 2-mercaptoethanol treatment. Amylographic viscosity was significantly decreased and hot water-soluble carbohydrate content was increased by protease treatment. The proportions of high molecular weight of soluble carbohydrate fractionated by gel filtration chromatography were increased by protease treatment. These effects were most significant in IR 36. This results suggested that starch gelatinization be accelerated by alteration of the protein with protease and reducing agent.

• Journal of Korean Ophthalmic Optics Society
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• v.19 no.2
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• pp.145-151
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• 2014

Purpose: The material properties of contact lenses were measured by varying the amounts of an initiator and a cross-linking agent that are the basis for the manufacture of contact lenses, and the drug delivery effects depending on the material properties of contact lenses were compared. Methods: Contact lens samples were manufactured using HEMA by varying the concentration of the cross-linking agent and the initiator. To investigate the changes in physical characteristics depending on the material properties, the results of the experiments on the amount of drug elution, water content, refractive index, and the amount of protein adsorption were compared. Results: For the contact lenses manufactured by varying the amount of the initiator, the water content hardly changed, and the refractive index also hardly changed. The amount of drug elution was not much affected by the changes in the initiator, but the amount of elution increased as the water content increased. The amount of protein adsorption was hardly affected by the changes in the initiator, but the amount of adsorption increased as the water content decreased. Conclusions: The changes in the properties were hardly affected by the changes in the amount of the initiator, but were significantly affected by the changes in the amount of the cross-linking agent. As the amount of the cross-linking agent increased, the water content decreased, while the refractive index increased. Also, when the water content increased, the amount of drug elution increased, while the amount of protein adsorption decreased.

• 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.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.192-198
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• 1990

Texture, losses of total solids and proteins o) soybeans were studied during cooking at $100-135^{\circ}C$. The textural changes were measured using the puncture probe with an Instron Universal Testing Machine, and changes in microstructure of beans were observed with scanning electron microscopy during the cooking. The major effect observed was a breakdown of the cell walls and appearance of the protein bodies with soaking process. As the cooking time at $100^{\circ}C$ is longer, the separation of cells and changes in cell shape could be seen in the sample. The greater amounts of soluble solids were leached out with longer coo king time from the beans.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.924-930
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• 1999

To extract insoluble proteins and improve physical properties of proteins, the sesame meal proteins was irradiated with $5\;kGy{\sim}20\;kGy$ at room temperature. The highest extraction rate of sesame meal protein was showed at irradiation dose of 5 kGy. The foaming capacity, foaming stability, emulsion capacity and emulsion stability of gamma irradiated sesame meal protein (GISP) were all increased as compared to those of the non-irradiated protein. Water absorption capacity of GISP was similar to that of non-irradiated protein and oil absorption capacity of GISP was decreased after treatment by gamma irradiation.

• KSBB Journal
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• v.16 no.4
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• pp.426-429
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• 2001

To utilize sardine protein more effectively, fish meat paste products mixing sardine protein concentrate with pollack frozen meat paste at the ratio 0%, 15%, 20% and 25% were produced, and the change of firmness, sensory evaluation and the properties of amino and fatty acid were investigated. The quantity of sardine protein and it was almost gushed out around one hour at 100$\^{C}$. The firmness of the meat paste product was found as 0.54% and was better when the concentrated sardine protein was added at the ratio 15% and it was much higher than just that of pollack meat paste. In that case, total amino acid was the highest as 90.701 mg/g from the point of view of the amino acid composition. In terms of the fatty acid composition, unsaturated fatty acid of raw and boiled sardine was 61,8634% and 61.9384% each. We could find out that the high value of C$\_$20:5/ and C$\_$22:6/ of raw sardine was 7.2931% and 27.7843%, respectively.

• KSBB Journal
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• v.21 no.3
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• pp.220-223
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• 2006

Lysozyme is an important antibacterial material, as effective food preservative. A number of lysozymes are found in nature such as egg white, where exists about 3.5% of egg proteins. In this study, carboxymethyl cation exchange chromatography has been used for separation of lysozyme. A simulation study by ASPEN was also performed for saving time and cost in chromatography purification experiments. Important parameters in experimental chromatography were sample loading amount, NaCl concentration, and pH of eluent. Simulation results were successfully fitted with chromatograms from experiments with change of parameters mentioned above.

• Parasites, Hosts and Diseases
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• v.30 no.2
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• pp.91-100
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• 1992

Tissue origin of individual component proteins in crude extract of adult Paragonimus westermani was investigated. Major soluble component proteins were separated by disc-PAGE in 8% slab gel. By predefined Rf values, strips of gel containing each band protein was cut out. Each band protein was eluted by electrophoresis. Monospecific antibodies were prepared by immunizing rabbits with each band protein. When peroxidase-antiperoxidase (PAP) staining was done, antiserum to Band 1 reacted to content of eggs both in the worm and in the infected lung tissue. Antiserum to Band 2 reacted to parenchymal tissue of the worm. Antiserum to Band 4 showed the positive reaction at intestinal content while that to Band 5 reacted to the intestinal epithelial border. Antiserum to combined proteins of Bands 617 and that to Band 8 reacted to parenchymal tissue of the worm respectively. From the results, the origin of individual proteins in crude extract of adult P. westermani could be differentiated.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.3
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• pp.47-52
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• 1982

The contents of efficient nutrients, especially calcium(Ca), phosphorus (P), $\alpha$-amino nitrogen($\alpha-amino$ N) and total nitrogen (total N) were observed to evaluate the Sagol bone stock as a calcium and protein source: In case of quantitative changes of nutrients in the bone stock as a result of boiling for two, four, eight and twelve hours, respectively, the Ca, $\alpha$-amino N and total N contents increased in the course of boiling, and showed maximum after twelve hours. P contents also increased during eight hours but decreased after twelve hours. By four hours of reboiling, the contents of nutrients in the second stock decreased in contrast with the duration of the preceding process. The Ca and $\alpha-amino$ N contents extracted for 4 hours from the Sagol bones which were boiled for two through eight hours amounted to almost 60$\sim$90% and the total N to 130% amount of their first stocks; Ca and P contents increased when the amount of the water exceeded by weight that of the bones over seven times; and $\alpha$-amino N and total N increased when that of the water exceeded over ten times. These results suggest that Sagol bone stock could be a valuable calcium and protein source by boiling for at least twelve hours with ten times of water (wt/wt).

• Membrane Journal
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• v.8 no.1
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• pp.50-58
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• 1998

Protein affinity membranes were prepared via coating of chitosan gel on the porous flat and hollow-fiber polysulfone membranes, followed by the immobilization of the reactive dye (Cibacron Blue 3GA) to the chitosan gel. Maximum protein binding capacity of these affinity membranes was about 70 $\mu{g/cm}^2$. Using the affinity flat membrane module, the elution chromatography of human serum albumin (HSA) was performed to determine the optimum condition of eluent buffer. The optimum condition of eluent was the universal buffer solution of 0.06 M concentration containing 1 M KCl at pH 10. For the frontal chromatography of HSA using the flat module, the dynamic protein binding capacity was rapidly decreased from the equilibrium values with increasing flow rate and HSA concentration of the loading solution. However, in the case of hollow-fiber module, the dynamic binding capacity was maintained an equilibrium value without depending on the operating conditions. These results showed that the hollow-fiber module was more effective than the flat module as an affinity chromatography column.