• Journal of the Society of Cosmetic Scientists of Korea
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• v.33 no.2
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• pp.93-97
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• 2007

Even in the moderately concentrated anionic surfactant system, some special encapsulation method can shield the papain enzyme from proteolytic attacks. The stabilization of enzyme has been a major issue for successful therapies. In this study, we first stabilized an enzyme, papain in the microcapsules by using polyols, polyethyleneglycol (PEG), poly-propyleneglycol (PPG), and PEG-PPG-PEG block copolymer. In the analysis of EDS and CLSM, it was demonstrated that polyols are effectively located in the interface of papain and polymer. Polyols located in the interface had an ability to buffer the external triggers by hydrophobic partitioning, preventing consequently the catalytic activity of papain in the micro-capsules. Second. we introduced multi-layer capsulation methods containing ion complex. Such a moderately concentrated anionic surfactant system as wash-off cleansers, surfactants and waters can cause instability of entrapped enzymes. Surfactants and water in our final products swell the surface of enzyme capsules and penetrate into the core so easily that we can not achieve the effect of enzyme, papain. In this case, the ion complex multi-layer capsule composed of sodium lauroyl sarcosinate and polyquaternium-6 could effectively prevent water from penetration into the core enzyme, followed by in vivo test, and evaluate the stratum corneum (SC) turn-over speed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1595-1599
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• 2009

Ginseng is one of the most well known medicinal plant in East Asia with many bioactivities. The purpose of this study was to evaluate the quality properties of cookies added with different concentrations (0, 1, 3, and 5%) of ginseng powder by molecular press dehydration (MPD) method. MPD was known to be an excellent tool for keeping taste and flavor without any loss of original materials. The results indicated no significant difference in the density of cookie dough with different concentrations of ginseng powder. The L color value was decreased and the a color values were increased with increasing concentrations of ginseng powder (p<0.05). However, there was no significant difference in the b values. Spread factor of cookie was not significantly different between 1% and 3%, but decreased at 5% (p<0.05). The hardness of cookies was significantly increased as ginseng powder concentration increased. The result of sensory score showed that cookie added with 1% ginseng powder had higher color, sweetness, overall acceptability scores than other samples. As a result of this study, quality of cookies with added 1% ginseng powder were the most suitable in terms of its color, texture, and sensory properties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.871-877
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• 1996

Hot-water extract and enzymatic hydrolysate prepared from fresh water fish such as carp, snakehead, eel and israeli cart were tested for inhibitory activity against Angiotensin I converting enzyme(ACE). ACE inhibitory activity of enzymatic hydrolysate was higher than that of hot-water extract, and was the highest in enzymatic hydrolysate of carp among the tested samples. ACE inhibitory activity of 70% ethanol soluble fraction was higher than that of precipitated fraction, the highest in enzymatic hydrolysate of carp. Molecular weight of active fraction was about 1,400 in hot-water extract and slightly above in enzymatic hydrolysate. Amino acid of active fraction of hot-water extract was abundant in glycine, alanine, leucine and proline, whereas amino acids of aspartic acid, glutamic acid, glycine, alanine, valine, leucine and proline were abundant in enzymatic hydrolysate. $IC_{50}$/(amounts of inhibitors need for 50% inhibition) of hot-water extract was the range of 50.3~56.9$\mu\textrm{g}$, those of enzymatic hydrolysate 42.6~57.7$\mu\textrm{g}$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.1
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• pp.54-59
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• 1992

The characteristics of endogenous and exogenous ${\beta}-galactosidase\;({\beta}-Galase)$ produced from L. acidophilus were investigated as one of the serial studies on the fermentation of Chinese cabbage kimchi using L. acidophilus. Apparent molecular weight of endogenous and exogenous of the ${\beta}-Galase$ were investigated to be 550,000 and 740,000 daltons by the method of gel filtration and Km values of the both enzymes were 1.67mg/ml, 1.33mg/ml and $V_{max}$ were $8.5\;{\mu}\;mol/mg/30min.$, $2.65\;{\mu}\;mol/ml/30min.$, respectively. The optimum pH of the enzymes were 7 and 8, respectively. The optimum temperatures and salt concentrations of the both enzyme were the same and appeared to $30^{\circ}C$and$4{\sim}5%$, respectively. The activities of the endogenous and exogenous ${\beta}-Galase$ were decreased by increasing of temperature from $60^{\circ}C$to$90^{\circ}C$ and the decreasing rate of the enzyme activities on the processing of the heating times showed high at first 2 minutes of heating.

• Journal of Korean Society of Forest Science
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• v.96 no.4
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• pp.408-413
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• 2007

The dried bark of Platycarya strobilacea were ground, extracted with 95% EtOH, concentrated, and one of EtOH extracts was fractionated with a series of n-hexane, dichloromethane and another was fractionated with a series of petroleumether, $Et_2O$, ethyl acetate on a separatory funnel. A portion of dichloromethane soluble was chromatographed on a Sephadex LH-20 column ($72.0{\times}5.0cm$) using EtOH-$CHCl_3$ (7:3, v/v) as eluent and A portion of $Et_2O$ soluble was chromatographed on a silica gel column ($42.0{\times}3.5cm$) using $CHCl_3$-MeOH (9:3, v/v) as eluent. The isolated compounds were identified by TLC, $^1H$-, $^{13}C$-NMR, HMBC and EI-MS. Two flavonoids and three flavonoid glycosides were isolated from the bark of P strobilacea. The structures were determined to quercetin (compound 1), myricetin (compound 2) as flavonol compounds and afzelin (compound 3), quercitrin (compound 4), myricitrin (compound 5) as flavonol glycosides, respectively, on the basis of spectrosopic data.

• Korean Chemical Engineering Research
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• v.51 no.4
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• pp.443-454
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• 2013

Various metal ions (transition and base metals) incorporated MCM-41 catalysts can be synthesized using colloidal and soluble silica with non-sodium involved process. Transition metal ion-typically $V^{5+}$, $Co^{2+}$, and $Ni^{2+}$-incorporated MCM-41 catalysts were synthesized by isomorphous substitution of Si ions in the framework. Each incorporated metal ion created a single species in the silica framework, single-site solid catalyst, showing a substantial stability in reduction and catalytic activity. Radius of pore curvature effect was investigated with Co-MCM-41 by temperature programmed reduction (TPR). The size of metallic Co clusters, sub-nanometer, could be controlled by a proper reduction treatment of Co-MCM-41 having different pore size and the initial pH adjustment of the Co-MCM-41 synthesis solution. These small metallic clusters showed a high stability under a harsh reaction condition without serious migration, resulting from a direct anchoring of small metallic clusters to the partially or unreduced metal ions on the surface. After a complete reduction, partial occlusion of the metallic cluster surface by amorphous silica stabilized the particles against aggregations. As a probe reaction of particle size sensitivity, carbon single wall nanotubes (SWNT) were synthesized using Co-MCM-41. A metallic cluster stability test was performed by CO methanation using Co- and Ni-MCM-41. Methanol and methane partial oxidations were carried out with V-MCM-41, and the radius of pore curvature effect on the catalytic activity was investigated.

• KSBB Journal
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• v.6 no.4
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• pp.327-336
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• 1991

A study on the optimum hydrolysis conditions of fish skin through the aid of enzymes and the development of a natural seasoning using the hydrolysate has been carried out for the effective utilization of fish skin. Using the "pH-drop" techniques the collagenase and pronase were identified as most suitable for this purpose. The $K_m$ and $V_{max}$ values of pronase were 1.82 mgN/ml and 0.06 mgN/mL/min, respectively. The hydrolysis conditions of the cod skin for the pronase were as follows: reaction temperature, $50^{\circ}C$; reaction time, 3hrs; pH 6; enzyme concentration, 0.03%. The degree of hydrolysis at these conditions was 76.8%. But after hydrolyzing cod skin with collagenase for 1hr, when the pronase was treated, the degree of hydrolysis was 83.13%. The molecular weight of the hydrolysate was 8,000 daltons. Among the amino acids in the hydrolysate, glycine(27.95%), glutamic acid(10.94%), proline(7.39%), aspartic acid(9.47%) and serine(7.39%) were responsible for 64.23% of the total amino acids. But valine, methionine, isoleucine, leucine, phenylalanine and histidine having a bitter taste were only 13.05%. From the results of the sensory evaluation, the imitation sauce which was made of 20% fermented soy sauce prepared from the hydrolysate was at least similar to the traditional soybean sauce in product quality. The complex seasoning containing 31.7% of the hydrolysate was nearly equal to complex seasonings on the market, too.

• Journal of the Korean Chemical Society
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• v.37 no.4
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• pp.378-389
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• 1993

The release of steroids such as progesterone, testosterone, estrone and estradiol were investigated in two types of block copolymer matrices, which were AB type block copolymer composed of poly(γ-benzyl-L-glutamate)[PBLG] as the A segment and polyoxypropylene[POP] as the B segment and ABA type triblock copolymer composed of the A segment and poly(propylene glycol)[PPG] as the B segment. The release rates of progesterone, estradiol and testosterone through PBLG-POP1 and PBLG-POP2 matrices and those of progesterone, estrone and testosterone through GPG1 of ABA type triblock copolymer were higher in an acidic solution than in a basic one. However, the release rate of estrone through PBLG-POP1 and PBLG-POP2 matrices and that of estradiol through GPG1 of ABA type triblock copolymer were higher in a basic and neutral solutions than in an acidic one. The order of release rate in three different matrices was GPG1 > PBLG-POP1 > PBLG-POP2. The results also showed that the molecular weight of steroids is inversely proportional to the rate of release.

• Polymer(Korea)
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• v.37 no.1
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• pp.86-93
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• 2013

In this work, the thermal, antibiotic properties and far-infrared emissivity of fluorinated illite embedded polypropylene non-woven fibers (f-illite/PP fibers) were investigated in the presence of 0, 1, 3, 5 and 7 wt% illite powders. The thermal properties of f-illite/PP fibers were studied by thermogravimetric analysis (TGA). Their antibiotic properties were examined by Staphylococcus aureus and Klebsiella pneumoniae test. Their far-infrared emissivity was also investigated by Fourier transform infrared spectroscopy. From the experimental results, thermal, antibiotic properties and far-infrared emissivity of f-illite/PP fibers were improved by increasing fluorinated illite contents and the property values of 5 wt% f-illite/PP fibers were increased remarkably by about 10.3, 41.2 and 9.8% respectively in comparison with PP non-woven fibers having no fluorinated illite additive. This result was interpreted as the development of interfacial adhesion force between the polymer chains due to the fluorination of illite power.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.827-832
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• 2005

Bacillus subtilis JM3 protease from naturally fermented anchovy sauce was partially purified in 40-60% ammonium sulfate fraction. To accelerate fermentation of anchovy sauce, 2 and 4% crude B. subtilis JM3 proteases were added to 6 month-ripened anchovy sauce, and their hydrolysis degrees and amino-nitrogen contents were investigated at different storage times. Low molecular weight (LMW) peptide was purified by ultrafiltration ana gel permeation chromatography from anchovy sauce manufactured with B, subtilis JM3 protease. Anchovy sauces with 2 and 4% proteases increased hydrolysis rate by 27 and 32%, respectively. Amino-nitrogen contents of anchovy sauces fermented with 2 and 4% proteases were twofold higher than that of control. Control showed five peptide peaks on Bio-Rad P2 gel permeation chromatography spectrum, whereas anchovy sauces with 2 and 4% B. subtilis JM3 proteases showed six and seven peaks, respectively. ACE inhibitory activity was highest in peak 6 (43.75%) of anchovy sauce with 2% protease, followed by peak 5 (34.82%) of control. DPPH radical-scavenging effect was higher than 50% in all samples. Cytotoxicity was highest in peak 3 (44.12%) of control, fellowed by peak 5 (42.04%) of anchovy sauce with 4% protease.