• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.338-344
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• 1989

This study was conducted to investigate the mechanism involved with gelation of soybean proteins, 7S and 11S. For the preparations of soybean gels, calsium coagulation and isoelectric point precipitation through the lactic acid fermentation were employed. The textural properties and microstructure of soybean curds were examined by Instron Universal Testing Machine and Scanning Electron Microscope(SEM), respectively. Soybean cheeses were also prepared from soyprotein curds. The characteristics of prepared soybean cheeses were studied by Instron and Sensory evaluation. Microstructure of soybean curds demonstrated by SEM differed markely, postulating that molecular interaction occured in the curds varied with type of protein and coagulative conditions. Textural parameter measured by Instron demonstrated that the curds and the cheeses made through lactic acid fermentation showed higher values in hardness, gumminess and chewiness than those coagulated with $CaCl_2$ 11S PRF could give the curds with higher values in hardness, cohesiveness, springiness, gumminess and chewiness than SPI and 7S PRF Sensory evaluation results showed that soybean cheese made from 11S PRF scored higher values in taste, chewiness, and hardness. However, panels preferred soybean cheese prepared from SPI in color, chewiness and brittleness.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.805-811
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• 1990

Hydrolysis of soybean proteins was carried out by immobilized trypsin and/or alpha-chymotrypsin. The partially hydrolyzed products of soybean proteins were evaluated for their molecular weights and molecular charges by using Ferguson's plot. The ratio of average molecular weights to average molecular charges($\bar{M}/log\;\bar{Y}_o$) of modified soybean proteins could be used to predict functional properties such as solubility, water holding capacity, oil holding capacity, and emulsifying ability. The low ratio of modified soybean proteins indicated high solubility. while the high ratio showed high water holding capacity. The appropriate ranges of the ratios were necessary for maximun oil holding capacity and emulsifying ability.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.25 no.5
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• pp.432-442
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• 1992

To identify the histological site of synthesis of yolk protein precursor, vitellogenin, by immunocytochemical method in the freshwater crab Eriocheir japonicus, we purified the yolk protein, vitellin, from crude egg extracts, and prepared the anti-rabbit serum against vitellin. Then, the site of vitellogenin synthesis was demonstrated by immunotytochemical method with PAP(peroxidase-antiperoxidase) reaction using the rabbit antiserum aganist vitellin. Female specific serum protein was identified in female serum by immunoelectrophoresis and Ouchterlony's immunodiffusion test for mature male and female sera. Based on the immunoelectrophoresis and Ouchterlony's diffusion test for mature male and female sera and crude egg extracts using antiserum against vitellogenic female serum absorbed with male serum, the female specific serum protein was identified as vitellogenin, detected in female serum only. The major yolk protein, vitellin, was purified from the crude egg extracts by DEAE-cellulose ion exchange chromatography, followed by sepharose CL-4B gel filteration chromatography. The molecular weight of vitellin was estimated to be about 245,000 dalton by sepharose CL-4B gel filteration chromatography. from the results of immunological analysis for vitellin, it was found that the vitellin antiserum contained the antibody against vitellogenin. In the results of immunocytochemical reaction by PAP method with the rabbit antiserum against vitellin, the vitellogenic oocytes and the hepatopancreas of mature female showed positive PAP reaction, but not in follicle cells and previtellogenic oocytes nf ovary, muscle of female and mature male hepatopancreas. Therefore, it showed that the hepatopancreas of mature female is the site of vitellogenic synthesis.

• Food Science and Preservation
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• v.10 no.2
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• pp.192-199
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• 2003

To prepare soybean curd utilizing effectively bioactive component of soybean, ultra fine whole soybean flour(UFWSF) was used as a soybean curd material for preparation of uncompressed whole soybean flour curd(UWSFC) in this study. The UWSFC was made with treatment by proteinase and coagulant, and proximate composition, color, textural properties and sensory evaluation of that were analyzed. Protease produced from Aspergillus sojae, bromelain and papain showed soybean curd coagulation ability and the pretense produced from Aspergillus sojae showed the highest soybean curd coagulation ability. When, after first heating and homogenizing, the proteinase was added to soybean milt textural properties of UWSFC were the best. Hunter's L and b values and textural properties (hardness, fracturability springiness, gumminess and chewiness) of UWSFC using proteinase and coagulant were higher than commercial soft soybean curd and adhesiveness and cohesiveness showed contrary tendency.

• Korean Journal of Head & Neck Oncology
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• v.28 no.2
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• pp.107-113
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• 2012

배 경 편평상피암은 두경부의 악성종양 중 가장 흔하며, 임상적인 경과가 불량하다. 따라서 나쁜 예후를 가지는 환자군을 조기에 선별하여 더 적극적인 치료의 시행을 결정짓는 표지자의 필요성이 대두된다. 우리는 일련의 두경부 편평세포암 검체에서 몇몇 분자 표지자의 예후적 유용성을 평가하고자 하였다. 방 법 23예의 두경부 편평세포암 검체를 대상으로 VEGF, p53, Apaf-1, caspase-9의 발현과 몇몇 임상병리학적 지표들간의 연관성을 면역조직화학염색을 통해 조사하였다. 결 과 환자군은 남성이 더 많았으며 평균연령은 63.7세였다. 1기가 5예, 2기가 2예, 3기가 8예, 4기가 8예였다. 평균생존기간은 37.3개월이었다. VEGF단백 발현은 종양의 크기와 통계적으로 유의한 연관성을 보였다. 이와 더불어 VEGF단백 발현은 병기, 그리고 림프관 침습과 연관적인 경향성을 보였다. 그러나 VEGF단백 발현과 생존기간과는 관련성이 없었다. 또한, Apaf-1과 caspase-9의 단백발현은 다른 임상지표, 환자의 생존기간과는 관련이 없었다. 결 론 VEGF단백 발현은 두경부 편평세포암 환자에서 나쁜 임상경과를 예측할 수 있게 하는 표지자로서의 역할을 할 수 있다. 또한 본 연구는 두경부 편평세포암에서 별로 연구되지 않은 Apaf-1과 caspase-9의 발현상태를 밝힌 점에서 의의가 있다.

• Radiation Oncology Journal
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• v.20 no.1
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• pp.73-80
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• 2002

Purpose : Tumor growth in a given neoplasm is the net result of cell proliferation and cell loss, and apoptosis is the most significant component of continuous cell loss in most tumors. In this study, we examined non-Hodgkin's lymphoma (NHL, n=67) immunohistochemically for the presence of Bcl-2 oncoprotein and P53 protein and compared apoptotic indices (Als) and Ki-67 proliferative indices (percentages of Ki-67 positive cells). Materials and Methods : 67 patients with NHL were evaluated : 3 low-grade and 64 intermediate-grade. The phenotype was determined in 65 cases : 47 $(70\%)$ were B cell type and 18 $(27\%)$ were T ceil type. Als and Ki-67 proliferative indices were determined immunohistochemically and the overexpression of P53 and Bcl-2 protein were also evalutated. Results : The overexpressions of Bcl-2 protein and P53 protein were found in $40\%$ (26/65) and $31\%$ (20/65). The Al ranged from $0\%\;to\;15\%$ (mean 2.16, median 1.2). Cellular Bcl-2, which counteracts apoptosis, was significantly (p=0.005) associated with Als. Ki-67 proliferative indices ranged from $1\%\;to\;91\%$ (mean 55.4), and P53 was significantly (p=0.000) associated with Ki-67 proliferative indices. A positive correlation between Als and Ki-67 proliferative indices was revealed (p=0.012) in Bcl-2 positive patients. Conclusion : In NHL, we observed a correlation between Als and Bcl-2 expression, between Ki-67 proliferative indices and P53 expression, and between Als and Ki-67 proliferative indices in Bcl-2 positive patients. Our results suggest that cell apoptosis may be inseparable from cell proliferation during tumor growth.

• Applied Biological Chemistry
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• v.34 no.4
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• pp.353-359
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• 1991

As a tool for the texture analyses of the soyprotein fibers, the scanning electron microscopical microstructure were studied. With the results of TPA(Texture Profile Analysis), microstructural analyses of the soyprotein fibers showed that the disulfide and hydrogen bonds are one of the most important factors determining the shape and maintenance of fiber struture. The microstructures of the hydrated soyprotein dispersion and dope, as starting materials of the soyprotein fiber were presented.

• Parasites, Hosts and Diseases
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• v.36 no.2
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• pp.133-142
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• 1998

A 40 kDa cysteine protease was purified from the crude extract of adult worms of GMnnophalloines seoi by two consecutive steps: Sephacryl S-200 HR and DEAE- Sephacel chromatography. Enzyme activities were completely inhibited by cysteine protease inhibitors, L-lorans-epoxysuccinylleucylamido (4-guanidino) butane (E-64) and iodoacetic acid, strongly suggesting that the purified enzyme belongs to the cysteine family of proteases. The enzyme was maximally acive at pH 4.5 in 0.1 M of buffer, and its activity was greatly potentiated in the presence of 5 mM dithiothreitol. The protease degraded macromolecules with differential capabilities : it degraded extracellular matrix proteins, such as collagen and fibronectin, with a stronger activity against collagen than fibronectin . However, the enzyme digested hemoglobin and human immunoglobulins only slightly. leaving them nearly intact after an overnight reaction. Our results suggest that the cysteine protease of G. seoi adults is potentially significant in the nutrient uptake from the host intestine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1251-1255
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• 2006

To improve the water resistance and physical properties of soy protein isolate (SPI)-coated paper, effects of concentrations of soy protein isolate and plasticizer were examined. Physical properties such as elongation strength (ES), elongation rate (E), water vapor permeability (WVP), and water solubility (WS) were evaluated. The film made from 5% soy protein isolate (SPI) and 40% glycerol (plasticizer) suggested a good application for a film preparation. SPI coated paper showed the highest ES (21.62 MPa) and the lowest WVP $(2.06ng{\cdot}m/m^2{\cdot}s{\cdot}Pa)$ and WS (1.17%). This study suggested that soy protein isolate (SPI) can be used as a coating material for the coated paper to improve the water resistance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.600-605
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• 2006

B. subtilis JM3 pretense from naturally fermented anchovy sauce was purified in $40{\sim}60%$ ammonium sulfate fraction. In order to accelerate the fermentation of anchovy sauce,2% and 4% of crude B. subtilis JM3 protease were added to 6 month-fermented anchovy sauces, respectively and then the various quality characteristics such as pH, lactic acid, amino-nitrogen, VBN, browning and hydrolysis degree, VBN, and sensory evaluation were analyzed at different storage times. pH was constant during storage time in all samples, whereas lactic acid contents of anchovy sauces hydrolyzed by 2% and 4% proteases were higher than that of control. The amino-nitrogen and volatile basic nitrogen contents of anchovy sauce with 2% and 4% proteases were twice higher than those of control. Anchovy sauces with 2% and 4% pretense increased the hydrolysis rate by 27% and 32%, respectively. Browning degree of anchovy sauce with 4% was higher than those of 2% and control. Anchovy sauce with 2% and 4% proteases was good in sensory evaluation of color, aroma, and taste attributes.