• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.379-387
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• 2003

The freeze dried young antler was extracted by water and proteases. In case of water extraction, the extraction rate was highest when it was reacted in 5% of concentration for 6 hours at 50$^{\circ}C$. The result of HPLC analysis of extract shows that high molecular peak in water extract was transformed into low molecular polk by proteases. The rate of low molecular peak was highest when bacteria protease was used, and its second highest rate was pepsin, but the effect of papain on it was low, The extraction rate of young antler reacted for 5 hours was 33.4%(absorbance 13.25 at 280nm) of bacteria protease, 22.4%(absorbance 10.06) of papain, and 30.2% (absorbance 11.34) of pepsin. The young antler was boiled for 30min and it was reacted by proteases for 5 hours at 50$^{\circ}C$. The extraction rate of it was 47,6%(absorbance 12,54) of bacteria protease, and 26,4%(absorbance 7,48) of papain, and 45.6%(absorbance 7.23) of pepsin, In protein content, water extract was 52,1%, bacteria protease extract was 37.8%, and in amino acid content, water extract was 16.3%, bacteria protease extract was 31.96%, in ash content, water extract was 8.8%, bacteria protease extract was 5.6% by dry base. In mineral content, water extract contains 3.6% of Ca, 8.6% of P, 0.01% of Mg, 1.4 % of Na, 0.02 % of F, and bacteria protease extract contains 2.5% of Ca, 11.8% of P, 0.046 % of Mg, 2.1 % of Na, 0.018 % of F by dry base.

• Korean Journal of Plant Tissue Culture
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• v.28 no.6
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• pp.347-351
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• 2001

Panax ginseng C.A. Meyer is a well-known Korean traditional medicine. Until now, even though major research of ginseng has been focused on the pharmacological effect, clinical application and chemical analysis of extracted secondary metabolite for several years, the physiology and gene functions of ginseng were not well known. In this research, we have developed the protein extraction methods of ginseng root and hairy root for proteome analysis in order to elucidate the gene(s) function of ginseng. Using the liquid nitrogen (equation omitted) TCA method as protein extraction method, about 660 protein spots were detected on the 2-DE gel of hairy root. Additionally, comparative analysis result of 2-DEs of ginseng root (equation omitted) hairy root suggested that proteomes of same organism could be changeable according to the culture condition, growth stages and other stimulus.

• Journal of Aquaculture
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• v.11 no.2
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• pp.271-278
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• 1998

To clarify characteristics of yolk protein of abalone, yolk protein was purified from the ovarian egg extracts of mature female Haliotis discus hannai by a gel chromatography of sepharose CL-4B. From the results of immuno-electrophoresis and Ouchterlony's diffusion test to male and female sera and ovarian egg extracts using antibodies raised against mature female and male sera and male sera and ovarian egg extrascts, it was identified that the mature female serum had female specific serum protein and its antigenecity shared with ovarian egg extracts. A single type of yolk protein was purified from ovarian egg extracts, and it was composed of two subunits. Their molecular weights were estimated to be approximately 166 KDa and 113 KDa by SDSPAGE. The antiserum against yolk proteins cross-reacted with a mature female specific serum protein and extracts of hepatopancreas of vitellogeing females, but did not reacted with extracts of hepatopancreas of mature male.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1461-1466
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• 2013

In this study, we ascertained the characteristics of crude protease extracted from fruits (fig, kiwifruit and pineapple) as well as traditional Korean fermentation starters (bio nuruk, traditional nuruk, meju and rice koji) to determine their suitability for industrial application. Crude protease extracted from traditional Korean fermentation starters was found to have a higher optimum temperature ($70^{\circ}C$) and salt concentration (1~3%) but a lower optimum pH (3~6) value compared to the corresponding values for the protease extracted from fruits. On comparison, the total activities of protease per gram unit follow the order: bio nuruk> rice koji> traditional nuruk> fig> pineapple> meju> kiwifruit. Based on our results, we conclude that protease extracted from traditional Korean fermentation starters has potential for application in food industry, for example, as a meat tenderizer for sausage manufacturing and as a protease for cheese production.

• Proceedings of the Korean Society of Computer Information Conference
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• 2009.01a
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• pp.77-84
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• 2009

Intracellular signal transduction is achieved by protein-protein interaction. In this paper, we suggest performance algorithm based on Yeast protein-protein interaction and protein location information. We compare if pathways predicted with high valued weights indicate similar tendency with pathways provided in KEGG.

• Food Science and Preservation
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• v.22 no.2
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• pp.256-260
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• 2015

This study investigated the optimum pH condition for the efficient extraction of protein from Gastrodia elata Blume. Five extraction pH values (8, 9, 10, 11, and 12) and three precipitation pH values (2, 4, and 6) were used. The protein content, browning degree, and recovery yield of the protein obtained under each pH condition were determined. Most of the G. elata Blume was made up of carbohydrates, and its protein content was also high. The amount of the extracted protein increased according to the increase in the extraction pH, but did not significantly differ between pH 8 and pH 9. The browning degree of the protein significantly increased as the extraction pH increased. The greatest amount of protein was precipitated at pH 4, the recovery yield of which was also the highest. As a result, it was found that the combination of extraction pH 9 and precipitation pH 4, which resulted in a 38.7% recovery yield and a low browning degree, is the optimum condition for the efficient extraction of protein from G. elata Blume.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.4
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• pp.613-618
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• 1995

This study was carried out to investigate the effect of extracting pH on the components and color of seasame protein concentrate(SPC). The protein contents of SPC by extracted at pH 2.0, 7.0, 9.0 and 11.0 were 60.57, 67.72, 79.50 and 83.44%, respectively. Most of the phytates were removed in SPC extracted at pH 7.0, 9.0 and 11.0, but the phytate content of SPC extracted at pH 2.0 was about the same as that of defatted sesame flour. The highest decrease of phytate was found in SPC extracted at pH 11.0(94.80%). SPC extracted at pH 2.0 contained the highest amount of Ca, Mg, Fe and Zn than those in other SPC prepared, while highest amount of Cu was found in SPC extracted at pH 11.0. Sodium content was similar among all the SPC prepared. SPC extracted at pH 7.0 resulted in brighter clor, but SPC extracted at pH 11.0 showed a little darker in appearance.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.69-76
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• 1998

This study was investigated to determine the effect of additives and ionic strength on the functionality of extracted proteins in preblends in order to use less additive in restructured meat products. Preblends contained the combinations of sodium chloride (NaCl; 0, 4.5, 9.0%), sodium tripolyphosphate (STPP; 0, 2.5, 5.0%), and tetrasodium pyrophosphate (PP; 0, 2.44, 4.88%). The pH values increased linearly with increasing STPP and PP concentrations (p<0.01). In the equivalent ionic strengths, PP was more effective than STPP in increasing pH. Phosphate ions were more effective on total extractable protein (used 1 M NaCl buffer) than chloride ion at equivalent ionic strengths. Solubility was decreased by adding NaCl and increasing total extractable proteins. Meat sulfhydryl contents were high with increasing total extractable proteins. When protein extracts were heated at $65^{\circ}C$, 7 min, meat sulfhydryl contents decreased and surface hydrophobicity increased (p<0.01). However, all protein extracts showed no differences in SDS-PAGE pattern. In conclusion, PP is more effective than STPP in order to use less additive but there was no linear relationship between functionnal improvement and ionic strength.

• 한국HCI학회:학술대회논문집
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• 2007.02a
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• pp.932-937
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• 2007

생의학 분야 문헌의 양이 빠르게 증가함에 따라, 생의학 연구자들이 필요로 하는 정보를 얻기가 어렵게 되었다. 이를 해결하기 위해, 인간-컴퓨터 상호작용 분야에서는 생의학 문헌 검색 시스템, 또는 생의학 문헌의 정보 추출 시스템 등에 대한 연구가 진행되고 있다. 본 논문에서는 생의학 문헌으로부터 정보를 자동으로 추출하기 위한 관계정보 추출 시스템에 대해 소개한다. 소개하는 시스템은 크게 요약 수집 모듈, 관계 추출 모듈, 관계 가시화 모듈로 구성되어 있다. 우선, 요약 수집 모듈에서는 특정 주제의 문헌들을 검색 및 수집한다. 그리고, 관계 추출 모듈에서는 수집된 문헌들에 대해서, 단백질/유전자 등의 생물학 개체를 인식하고, 구문분석을 통하여 인식된 개체들 사이의 관계를 추출한다. 마지막으로, 관계 가시화 모듈에서는 추출된 관계를 통합하여 네트워크 형태로 가시화한다. 이 시스템은 생물학 실험 이전의 문헌 기반 타당성 검사, 단백질-단백질 상호작용 또는 특정 질병과 유전자의 조절관계 분석, 또는 대용량 문헌 처리를 통한 패스웨이 데이터베이스 구축 등에 활용될 수 있다.

• Journal of Fisheries and Marine Sciences Education
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• v.29 no.1
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• pp.108-117
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• 2017

Laver, Porphyra, is distinctive for its high content of proteins and polysaccharides such as porphyran and hemicellulose. The chemical properties of the polysaccharides extracted with different extraction methods such as hot water, dilute acid(pH 4.0) or alkali solution(2N NaOH) were examined to investigate the suitable extraction conditions for porphyran and hemicellulose from laver. For porphyran extraction, dilute acid solution was more preferable to hot water and alkali solution because of its higher 3,6-anhydrogalactose content and lower protein content. However, alkali solution was more suitable to extract the hemicellulose because of higher mannose content indicating the extraction of mannan. To decrease contamination of the polysaccharides with protein, the dried lavers were pretreated with enzymes (Protamex, Flavourzyme, Alcalase, Viscozyme) before hot water extraction. All enzyme pretreatments increased the yield of polysaccharides by compared with control (enzyme unpretreated) and Flavourzyme pretreatment was most effective to decrease protein contamination in the polysaccharide. All viscosities of porphyran solutions pretreated by enzymes were lower compared to the control porphyran solution and showed pseudoplastic behavior with yield stress. In case of alkali extraction of residues obtained after enzyme hydrolysis and hot water extraction, protease pretreatment increased the mannose contents in the polysaccharide while the xylose content was increased by Viscozyme pretreatment.