• Proceedings of the Korean Information Science Society Conference
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• 2002.04b
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• pp.73-75
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• 2002

PDB에서 제공하는 단백질 3차원 고분자결정 구조에 대한 플랫파일은 인자들의 좌표, 서열정보, 실험정보 및 참조 정보가 포함된다. 이러한 정보를 포함하고 있는 플랫파일로부터 필수적인 구조정보 및 서열정보 등의 효율적인 검색을 위해서는 이러한 데이터를 추출하여 데이터베이스 구축이 요구되며 이 때 단백질 구조 및 서열 정보와 실험 및 탐조 정보의 관계에 대한 모델링이 중요하다. 따라서 이 논문에서는 PDB에서 제공하는 플랫파일들의 엔트리들을 분석하고 3차원 공간 객체의 기하적 특성을 갖는 단백질 3차 구조를 공간객체로 표현하고 공간객체 모델을 적용하여 모델링한다. 이렇게 함으로써 단백질 3차 구조 분자를 구성하는 인자 및 구조 정보 검색이 가능하며 위상 및 기하 연산자글 이용하여 단백질 구조 분석에 활용할 수 있다.

• Proceedings of the Korean Society for Bioinformatics Conference
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• 2003.10a
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• pp.79-85
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• 2003

본 논문은 대량의 생물의료분야 문서에서 단백질 이름을 자동으로 인식하고 각 단백질의 특성을 문서에서 자동으로 파악하여 기존의 온톨로지와 연계시키는 방법을 제안한다. 온톨로지 용어가 문서에서 다양한 형태로 발견되기 때문에, 이들을 논리적 표현으로 자동 변환하고, 문서에서 단백질의 특성을 설명하는 문장들을 추출 및 분석하여 온톨로지 용어의 논리적 표현과 비교하였다. 문서에서 단백질 특성을 인식할 때, 약어 처리 및 조응 현상 해결 등의 자연언어처리 기법을 이용하는 방법을 제안하였다.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.61 no.4
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• pp.227-234
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• 2016

In this study, we analyzed seed storage proteins in order to investigate the main factors related to the eating quality of japonica and tongil-type rice varieties. Sensory evaluation was performed by a trained panel to assess the appearance (color and glossiness), flavor, taste, stickiness, texture, and overall score of nine japonica and three tongil-type rice cultivars. Moreover, the pattern of variation in rice storage proteins was examined by electrophoresis of protein extracts. The electrophoretic pattern of rice proteins showed 16.4 kDa albumin, 26.4 kDa globulin, 34-39 kDa and 21-22 kDa glutelin, and 14.3 kDa prolamin. In terms of storage protein, the varietal differences between japonica and tongil-type rice were found in albumin, globulin, and the ${\alpha}-1$, and ${\alpha}-2$ sub-units of acidic glutelin. Furthermore, the overall sensory evaluation score was observed to be positively correlated with albumin ($0.495^{**}$) and globulin ($0.567^{**}$), and negatively correlated with ${\alpha}-1$ glutelin ($-0.612^{**}$). Therefore, the results indicated that albumin, globulin, and ${\alpha}-1$ glutelin can affect the eating quality of japonica and tongil-type rice varieties, with the latter having lower eating quality than the former.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.164-170
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• 2005

To improve functional properties of food proteins, homologous or heterologous ${\beta}-casein$ and 11S globulin(glycinin) from animal and vegetable proteins, respectively, were bio-hybridized using transglutaminase(MTGase). Susceptibility was confirmed by SDS-PAGE, particle size analyzed, and emulsion stability tested using Reddy and Fogler method, To determine how bio-hybridized protein influences emulsion stability, protein bound on oil droplet was investigated using Scanning Electron Microscopy (SEM). formation of bio-hybridized protein band was detected among homologous and heterologous proteins, with heterologous protein forming weak band in oligomer form. Homologous ${\beta}-casein$ protein showed high emulsion stability, while homologous glycinin showed almost no stability. Stability of heterologous ${\beta}-casein$ and glycinin protein was higher than that of glycinin. SEM photographs showed even distribution of bio-hybridized proteins on oil droplet improved stability.

• Journal of Internet Computing and Services
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• v.15 no.4
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• pp.21-31
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• 2014

As the protein drug industry is growing, protein informations are indispensable for the protein drug development. NCBI and PDB in the U.S., the EMBL in Europe and the DDBJ in Japan are the representative centers for bio information and each center provides specific data for protein information. To obtain specific protein information, users are to be collect them from the service sites of each center and then combine or analyze for their purpose. To facilitate the accessibility to bio data, various R&D activities are running for development of diverse web services relevant to bio data in major data centers or small-scale projects. With the recognition of protein information as pivotal for the protein drug development, DrugBank in Canada, GDSC in the U.S. start to provide integrated informations between drugs and proteins. However, those service does not meet users' demands due to lack of diversity. In Korea, infra structures for bioinformatics are limited and the current services for protein drug information are providing only basic information of the drug including distribution data. This is a pilot study to construct a specialized service for protein drug information in Korean style breaking through the limitations of current services. This study proposed new fields for protein characterization information which had not been provided by current services and evaluated their effectiveness and usability by comparing them to the existing fields with expert survey. As a result, the newly proposed fields for protein characterization have been proven to be useful data fields for the service of protein drug information.

• Journal of Food Hygiene and Safety
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• v.33 no.3
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• pp.193-199
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• 2018

In this study, PAT protein of genetically modified maize was prepared from the recombinant E. coli strain BL21 (DE3), and mice were immunized with the recombinant PAT protein. After cell fusion and cloning, two hybridoma cells (PATmAb-7 and PATmAb-12) were chosen since the monoclonal antibodies (Mabs) produced by them were confirmed to be specific to PAT protein in the indirect enzyme-linked immunsorbent assay (ELISA) and western blot tests. There were no cross-reactions of either Mabs to other GM proteins or to the extracts of non-GM maize. The ELISA based on the PATmAb-7 can sensitively detect 0.3 ng/g PAT protein in corn. These results indicate that the developed Mabs can be used as bio-receptors in the development of immunosensors and biosensors for the rapid and simple detection of GM corn adulterated in foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1460-1466
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• 2016

This study was conducted to develop a savory ingredient using rice material. We made hydrolysates with ratios of rice bran and rice protein of 4:0, 3:1, 2:2, and 1:3 (w/w) using commercial enzymes, and then investigated their quality properties. At a ratio of 3:1, nitrogen degradation ratio (NDR), savory taste, and overall acceptability were the highest compared to other ratios. Rice bran and rice protein with a ratio of 3:1 were hydrolyzed for 13 days, and characteristics of the hydrolysate were investigated after 3, 5, 7, 10, and 13 days. Total nitrogen, amino nitrogen, and NDR of the hydrolysate after 10 days were higher than those of other hydrolysates. SDS-PAGE showed that the molecular weight of the hydrolysate peptide became smaller as hydrolysis time increased. Glutamic acid content was highest among all amino acids in the hydrolysate for 13 days. Amino acids related to bitter taste decreased from 5 to 13 days, whereas amino acids related to sweet taste substantially increased over time. Sensory evaluation showed that the hydrolysate after 10 days was best. These results suggest that rice bran and rice protein at a mixing ratio of 3:1 and hydrolysis for 10 days were optimal hydrolysis condition for development of natural savory ingredients.

• Journal of Life Science
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• v.14 no.5
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• pp.752-760
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• 2004

The function of the [4Fe-4S] cluster containing iron (Fe-) protein in nitrogenase catalysis is to serve as the nucleotide-dependent electron donor to the MoFe protein which contains the sites for substrate binding and reduction. The ability of the Fe protein to function in this manner is dependent on its ability to adopt the appropriate conformation for productive interaction with the MoFe protein and on its ability to change redox potentials to provide the driving force required for electron transfer. The MgADP-bound (or off) conformational state of the nitrogenase Fe protein structure described reveals mechanisms for long-range communication from the nucleotide-binding sites to control affinity of association with the MoFe protein component. Two pathways, termed switches I and II, appear to be integral to this nucleotide signal transduction mechanism. In addition, the structure of the MgADP bound Fe protein provides the basis for the changes in the biophysical properties of the [4Fe-4S] observed when Fe protein binds nucleotides. The structures of the nitrogenase Fe protein with defined amino acid substitutions in the nucleotide dependent signal transduction pathways of the Switch I and Switch II have been determined by X-ray diffraction methods. These two pathways have been also implicated by site directed mutagenesis studies, structural analysis and analogies to other proteins that utilize similar nucleotide dependent signal transduction pathways. We have examined the validity of the assignment of these pathways in linking the signals generated by MgATP binding and hydrolysis to macromolecular complex formation and intermolecular electron transfer. The results provide a structural basis for the observed biophysical and biochemical properties of the Fe protein variants and interactions within the nitrogenase Fe protein-MoFe protein complex.

• Korean Journal of Food Science and Technology
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• v.20 no.5
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• pp.625-630
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• 1988

Phosphorylation of soy protein by sodium trimetaphosphate and acetylation of soy protein by acetic anhydride were performed. Then, the functional properties of modified soy proteins were compared with that of unmodified soy protein. Isolated soy protein prepared from defatted soybean flake had protein content of 92.7% as moisture-free basis. The phosphorylated soy protein showed higher solubility, foaming properties, and water holding capacity than unmodified soy protein. Acetylation of soy protein increased emulsification activity and foaming properties greatly, whereas decreased the solubility at pH 8.0. Isoelectric pHs of phosphorylated and acetylated soy protein were shifted to acidic regions(pH 3.0 and pH 4.0) from pH 5.0, which was the isoelectric pH of unmodified soy protein. Soy protein seems to be aggregated during phosphorylation and acetylation procedure, judging form Sepharose CL-4B gel filtration profiles. The modified soy proteins showed increased mobilities to anode direction in disc-gel electrophoresis.

• Korean Journal of Microbiology
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• v.28 no.1
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• pp.65-70
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• 1990

The objective of the current study is to elucidate the biological roles of proteinase inhibitor in microorganisms. As the first step, a strain of Streptomyces fradiae was selected as a producer of extracellular proteinase inhibitor. The proteinase inhibitor was purified from culture broth through ultrafiltration, gel-filtration and ion-exchange chromatography. Molecular weight of the proteinase inhibitor was estimated to be 16, 800 by SDS polyacrylamide gel electrophoresis. It was found that the proteinase inhibitor inhibited only alkaline serine proteinases such as subtilisin, $\alpha$-chymotrypsin and Promase E but not trypsin and other proteinases. The mode of inhibition against Pronase E with succinyl-phenylalanine-p-nitroanilide as a substrate was competitive.