• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.127-130
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• 2005

본 실험은 한우육과 호주산 우육의 근단백질의 특성 및 열변성도를 비교하기 위하여 Rheometer를 이용한 물성 측정 및 DSC를 이용한 열변성도를 조사하였다. 그 결과를 요약하면 다음과 같다. 한우육 및 호주산 우육의 물성 측정에서는 한우육이 호주산 우육보다 물체에 가해진 변형 에너지를 저장하는 능력, 물체에 가해진 에너지가 소멸되는 능력이 뛰어난 것으로 나왔다. DSC측정에서는 한우육 및 호주산 우육 모두 주요한 세 개의 peak가 $63.5^{\circ}C$${\sim}$$97.6^{\circ}C$ 구간에서 나타났다. 한우등심이 호주등심보다 약간 낮은 온도에서 변성되기 시작하여 한우등심이 낮은 peak 온도로 변성되었다. 한우우둔과 호주우둔은 비슷한 온도에서 변성되기 시작하여 한우우둔이 높은 peak 온도로 변성되었다. 총 변성 엔탈피는 한우등심이 4.22J/g, 한우우둔이 6.26J/g, 호주등심이 4.64J/g, 호주우둔이 6.27J/g 이었다. 본 실험의 결과 한우육이 호주산 우육에 비하여 구조가 안정되어 변형도가 작고, 육조직이 탄력적인 것으로 나타났으며, 한우우둔의 경우 호주산 우육에 비하여 근단백질의 열변성도가 낮아서 열에 대한 안정성이 높다는 것을 알 수 있었다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.8 no.1
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• pp.21-24
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• 1979

A study was made to investigate the effect of L-lysine fortification on the quality of rice protein by albino rat-feeding trials. Five subjects fed diets providing 1) rice protein only, 2) rice protein+0.25% L-lysin HCI, 3) rice protein+0.5% L-lysin HCI, 4) rice protein+0.75% L-lysin HCI and 5) rice protein+1.0% L-lysin HCI for 28 days respectively. Protein efficiency ratio(PER) indicated that 0.25% lysine fortified diet had highest value. Lower PER values were shown in the higher fortified diets(0.5% through 1.0% L-lysine) comparing to 0.25% fortified diet. However, there was no adverse effect on the protein quality by the given fortificaton level($0{\sim}1.0%$ L-lysin HCI addition).

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.04a
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• pp.73-73
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• 2018

최근 매실나무를 기주로 한 겨우살이의 인공재배에 성공함에 따라, 식품 소재로 이용하기 위해 일반성분을 분석하였다. 경기도 남양주시에서 매실나무를 기주로 한 인공재배 겨우살이를 채취하여 동결건조한 후 수분, 조단백질, 조지방, 회분, 탄수화물, 베타카로틴, 비타민 B1, 비타민 B2, 비타민 B3, 비타민C, Ca, Fe, K, Na 그리고 P의 함량을 분석하였다. 조단백질, 조지방, 회분, 베타카로틴, Ca, Fe, K, Na 그리고 P은 AOAC 방법을 이용하여 분석하였고, 탄수화물은 탄수화물(%) = 100 - (조단백질% + 조지방% + 회분% + 수분%) 계산식을 활용하여 산출하였다. 수분, 비타민 B1, 비타민 B2, 비타민 B3, 비타민 C는 식품공전에 제시된 방법에 따라 분석하였다. 동결건조한 매실나무겨우살이의 일반성분은 탄수화물 58.90%, 단백질 22.36%, 회분 11.11%, 지방 5.37%, 수분 2.26% 순으로 함유하였다. 비타민의 함량은 비타민 C 4.78mg/100g, 나이아신 1.87mg/100g, 비타민 A 1.42mg/100g, 비타민 B2 0.73mg/100g 그리고 비타민 B1 0.30 mg/100g의 순서로 많이 함유하였다. 무기질은 K 3141.54mg/100g, Ca 977.77mg/100g, P 309.91 mg/100g, Na 20.13mg/100g 그리고 Fe 8,24mg/100g의 순서로 많이 함유하였다.

• Journal of Sericultural and Entomological Science
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• v.49 no.2
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• pp.77-80
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• 2007

Silk fibroin/poly (vinyl pyrrolidone) conjugates were prepared and characterized through differential thermal calorimeter and thermogravimetry. The glass transition temperature (Tg) of poly (vinyl pyrrolidone) was not changed by reaction with silk fibroin. However, abnormal exothermic peak was observed at the silk fibroin/poly (vinyl pyrrolidone) conjugates. Thermogravimetric analysis showed that thermal stability of silk fibroin was relatively increased by reaction with PVP.

• Journal of Embryo Transfer
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• v.17 no.3
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• pp.171-177
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• 2002

Glucocorticoid is activating mammary gland cells for lactating animals, resulting in increasing abilities of the milk synthesis. Expression of the prolactin receptor(PRL-R) in mammary gland cells was closely associated with milk production. To increase lactation ability for the Korean Native Goats at mid-lactation period. 0.05, 0.1. and 0.2 g of hydrocortisone was administrated with 5 $m\ell$ of saline. and injected into vein. For the control, 5 $m\ell$ of saline was administrated in to vein. After 24 H, the mammary gland tissue was collected, and mRNA expression rates were investigated for the alpha-casein and PRL-R using competitive PCR(polymerase chain reaction). There was no significant differences between treatment and control groups for the mRNA expression rate of PRL-R in mammary gland cells after 24 h of administration of hydrocortisone. The rate of mRNA expression for the alpha-casein was increased 37%, 630%, and 380% at 0.05, 0.1, and 0.2 g of hydrocortisone administration groups, respectively, comparing with control group. The results suggested that PR L-R mRNA expression of mammary gland cell by administration of hydrocortison was not significant, but increase of the alpha-casein mRNA expression my be differences of expression of functional proteins in the cell and expression patterns of protein secretion time to out of the cell. This study showed increase of alpha-casein mRNA expression by administration of hydrocortisone at mid-lactation period of Korean native goat.

• Journal of The Korean Society of Grassland and Forage Science
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• v.19 no.2
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• pp.127-132
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• 1999

No comprehensive study of yield and quality losses of forage legumes harvested and cured in spring has been conducted in Korea, therefore, this experiment was carried out to gain information on yield and quality, losses of alfalfa(Medicgo sativa L.), crimson clover (Trifolium incarnatum L.), and red clover(Trifolium pratense L.) during field curing in spring(mid-May). Alfalfa was highest in dry matter content of 15% at harvest, while crimson clover and red clover had 12.4 and 11.5%, respectively. Species differences for the dry matter content were maintained and consistent trends were observed during the field curing. Alfalfa took seven days to reach dry matter content over 80%, while both crimson clover and red clover took eight days. Crimson clover and alfalfa tended to show a higher leaf-stem ratio than red clover based on dry matter, but red clover showed a higher leaf-stem ratio than alfalfa and crimson clover based on crude protein content. Losses in dry matter of alfalfa from leaf shattering were higher than crimson clover and red clover, and similar trends were detected losses in crude protein for three different legumes. Fresh legume forages averaged higher in clude protein(CP), total digestible nutrients(TDN), and relative feed value(RFV), while dry legume forages averaged lower in acid detergent fiber(ADF) and neutral detergent fiber(NDF). Results of the experiment indicate that hay curing in spring affects crude protein concentration more than ADF and NDF, and this is due, in part, to leaf shattering caused by field operations.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.6
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• pp.545-549
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• 1985

The muscles of wild and cultured carp (Cyprinus carpio), and Israeli carp (Cyprinus carpio nudus) were analyzed for the amino acid profiles, in vitro digestibility, predicted digestibility, C-PER and DC-PER. The distribution patterns of the total amino acid profiles in wild and cultured carp were found to be very similar, although there were relatively large differences in lysine, aspartic acid and glutamic acid contents which were higher in the cultured carp. Israeli carp was 2 times as much as wild carp in lysine. The quality of muscle proteins in wild and cultured carp, and Israeli carp was predicted by the in vitro method. The protein quality of Israeli carp was higher than that of wild and cultured carp, whereas there showed a similar tend to protein quality between wild and cultured carp. The contents of hitidine, tyrosine, aspartic acid, alanine and glutamic acid in diet showed stronger positive corelation with the levels of protein deposition than those of protein intake, and those amino acids would greatly influence on amino acid composition of muscle protein in fishes.

• Korean Journal of Food Science and Technology
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• v.46 no.2
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• pp.245-248
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• 2014

Trafficking of viral glycoproteins to the cell surface results in syncytium formation in baby hamster kidney (BHK) cells infected with Newcastle disease virus (NDV). An extract from the medicinal Areca catechu L plant inhibited not only syncytium formation, but also trafficking of the hemagglutinin-neuramidase (HN) glycoprotein to the cell-surface. The viral glycoprotein was processed within the endoplasmic reticulum during transit to the cell membrane. Fungal extracts showed inhibitory activities ($IC_{50}10{\mu}g/mL$) against ${\alpha}$-glucosidase. These results suggested that A. catechu L. extracts inhibited the cell-surface expression of NDV-HN glycoprotein without significantly affecting HN glycoprotein synthesis in NDV-infected BHK cells.

• The Korean Journal of Zoology
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• v.28 no.3
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• pp.125-136
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• 1985

The present study has been undertaken to elucidate whether there are developmentally regulated proteins in chick myogenesis by observing cellular and plasma membrane glycoproteins by use of labelled-Con A staining. At least three classes and five classes of glycoproteins can be identified in terms of their occurrence and their change in levels, respectively. As to the former, there are glycoproteins which are specific to cellular fraction are eight, those which are specific to plasma membrane are four, and those which occur in both fraction are nine. Likewise, as to the latter, there are glycoproteins which are invariant, those which increase in level, those which decrease, those which increase and subsequently decrease, and those which decrease and subsequently increase. The present experiment reveals that the level of fibronectin does decrease after the fusion and that the apparent conflicting results so far reported may be due to the difference in time point setting during fusion and myotube stages. It is thought to be a general tendency that glycoproteins of high-molecular-weight decrease and those of low-molecular-weight increase in relative levels as the fusion proceeds. These results are suggestive of the fact that a major structural reorganization of glycoproteins does occur in association with myoblast fusion.

• Food Engineering Progress
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• v.15 no.3
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• pp.243-249
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• 2011

Optimum conditions to prepare a yeast extract with rice protein hydrolysates(rh) were investigated. The yeast extract was obtained at the level of 2.3 g/L from the yeast culture medium($30^{\circ}C$, 48 hr) composed of 5% rh and glucose( 3%, w/w). Within the extract, RNA was contained at the level of 188.1 mg/g and the levels of GMP and IMP as nucleotides were $650.33{\pm}48{\mu}g/g$, $69{\pm}21{\mu}g/g$, respectively. When Rrh(Residual rice protein hydrolysate by $Delvolase^{(R)}$) was supplemented into a yeast extract, the savory taste like umami of the mixture was found to increase noticeably based on the measurements by taste sensing system as well as sensory test. It is assumed that soluble peptides in Rrh could play an important role in improving the overall taste of yeast extract by enhancing its umami taste. Therefore, the yeast extract supplemented with Rrh could be used for manufacturing a high value-added natural seasoning ingredient.