• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.224-230
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• 2000

In order to study the quality of uncooked-colored wine by using polished black rice(PBR) and glucoamylase, the mixture ration of PBR ws investigated. The growths of yeast and lactic acid bacteria, pH and alcohol concentration of the colored wine prepared by adding PBR in the range of 20 to 100% were higher than those of polished rice only, whereas the contents of residual sugars, total free amino acids and fusel oil of the colored wine were lower. The colored wine prepared by 20% PBR and that of over 80% PBR showed a light red color and a dark red, respectively. The optimal addition ratios of PBR evaluated by palatability of color and flavor, and sensory overall quality was 40 to 60%.

• Journal of Animal Environmental Science
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• v.13 no.1
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• pp.45-52
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• 2007

To evaluate the feed value of starfish, antimicrobial effects of its extract, nutrients contents, concentration of amino acids and its bioavailability were tested. Steaming and ether processes were applied to obtain the extract from starfish for antimicrobial effects examination. The starfish was dried at $60^{\circ}C$ for 3 days before grinding for processing and fermentation. Ground starfish(GS), extruded starfish(ES), fermented starfish(EFS) were added with enzyme and without enzyme(Non enzyme fermented starfish : NEFS). Then the nutrient composition and bioavailability of those were analyzed. The extract from starfish showed no inhibition of the growth of lactobacillus and pathogenic bacteria. Protein content showed significantly higher 62.86% and 52.82%, respectively in EFS and NEFS than GS and EGS(p<0.05). The Ca content of GS, EGS, EFS and NEFS was 17.26%, 18.26%, 5.37% and 8.55%, respectively. It was low in EFS and NEFS due to measure the Ca content after fermentation. Total amino acid was 17.17 mg/g, 20.28 mg/g, 36.30 mg/g and 29.96 mg/g in GS, EGS, EFS and NEFS, respectively. The ratio of total amino acid to protein tended to show the similar tendency as total amino acid. Both total amino acid and its ratio to protein were increased by the fermentation. Bioavailability of the protein and Ca showed more 80% in EFS and NEFS. The nutrients availability of EFS were significantly higher in laying hens than other treatments. The results of these experiments indicate that starfish would be applied as a feed ingredients if it was properly treated.

• Korean Journal of Poultry Science
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• v.24 no.4
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• pp.193-198
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• 1997

This study was conducted to obtain the basic information for hatchery by-products as feed resources. Four kinds of by-products from a commercial hatchery, i. e., autoclaved day-old broiler or egg type chicks, dead embryos ＆ infertile eggs of both chicks were used for chemical composition and bioavailability test. Chemical compositions were obtained by AOAC (1990) method, and amino acid and energy bioavailabilities were determined by the method of Sibbald (1976). The crude protein contents of day-old chicks (60.27∼62.59) were higher than those of dead embryos ＆ infertile eggs (39.24∼40.09) , whereas the crude fat contents of all by-products were not different. The crude ash contents were higher in dead embryos ＆ infertile eggs (29.18∼34.49％) than in day-old chicks (6.50∼6.71％). The Ca contents of dead embryos ＆ infertile eggs (8.79∼10.82％) were higher than those of day-old chicks (1.29∼l.30％). The total amino acid contents, overall amino acid availabilities and ME contents were higher in day-old chicks than in dead embryos ＆ infertile eggs. It seems that the day-old chicks of egg strain can be used as a high protein - high energy feed resources and the dead embryos ＆ infertile eggs of broiler or egg type as a high protein-high calcium feed ingredients.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.875-884
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• 2011

The purpose of this study was to examine the qualities of optimized muffins with germinated brown rice soaked in mycelial culture broth of Phellinuslinteus (GBRP) using response surface methodology. Firstly, general compositions of optimized muffins with GBRP were higher than that of control and total sugar contents were similar. However, the total free amino acid and constitutional amino acid contents except for GABA were lower than those of control. Starch hydrolysis in control was higher than in optimized muffins with GBRP, whereas protein digestibility and protein efficiency ratio were not. The weights of optimized muffins with GBRP were higher than that of control (p<0.01), whereas height (p<0.01) and pH (p<0.001) were similar. The hardness (p<0.05) and chewiness (p<0.05) of optimized muffins with GBRP were higher compared to control; adhesiveness, springiness, and gumminess were similar, but cohesiveness (p<0.01) was not. The flavor (p<0.05) and taste (p<0.01) of optimized muffins with GBRP were higher than those of control; appearance, texture and overall acceptability were similar, but color (p<0.05) was not. The total polyphenol contents (p<0.01), DPPH radical scavenging activity (p<0.01), and superoxide dismutase-like activity (p<0.05) of optimized muffins with GBRP were higher than those of control, but nitrite scavenging activity was similar.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.3
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• pp.466-472
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• 1997

Peptides separated from fish paste washing liquid of an Alaska pollak (Theragria chalcogramma) were purified and characterized. The fish paste washing liquid (supernatant) was separated by centrifugation of fish paste homogenate. The fish paste washing liquid of $0.5\%$ concentration was hydrolyzed for 24 hour at $50^{\circ}C$ by immobilized protease in bioreactor and decomposing liquid of protein having $50\%$ decomposing rate (OPA method) was obtained. The crude peptide fractions were obtained from this liquid by Dowex 50w $(H^+)$ column chromatograpy. Purified peptides (SP-fraction peptides) were fractionated by using SP-Sepadex C-25 $(H^+)$ column chromatography. Molecular weights and amino acid compositions of these peptides were estimated by Sephadex G-50 column chromatography and HPLC, respectively. when the washed peptides was eluated with $0.6\~0.9\%\;and\;1.2\~2.0\%$ of NaCl, peptides composed of weakly basic amino acids and strongly basic amino acid were respectively eluted. Molecular weights of each peptide fractions showed the broad distribution from 1,000 Da to 3,000 Da in the order of SP-4>SP-3>SP-2>SP-1. Peptides contained a large quantity of glycine, arginine, glutamic acid, and alanine in the washed peptide and its SP-tractions, respectively.

• Korean Journal of Food Science and Technology
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• v.42 no.2
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• pp.198-203
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• 2010

Although barley $\alpha$-amylase isozyme 1 (AMY1) and 2 (AMY2) share up to 80% of amino acid sequence identity, their enzymatic properties differ remarkably. In this study, the 42nd alanine residue of AMY2 was replaced with another random amino acid via saturation mutagenesis. Eight out of 370 recombinant E. coli cells showing enhanced starch-hydrolyzing activity were characterized as possessing the same proline residue instead of alanine. Even though the specific activity of AMY2-A42P is reduced to 81% of wild-type, its expression level and purification yield were enhanced by approximately 2 and 4 times that of AMY2, respectively. Characterization of its enzymatic properties confirmed that AMY2-A42P is similar to that of wild-type. However, its specificity to starch substrates is likely to be intermediate between AMY1 and AMY2.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.1
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• pp.97-104
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• 2002

Protein hydrolysate was prepared as a natural flavor stock from the sharp toothed eel (Muraenesox cinereus) mince using com-mercially available proteolytic enzymes, Alcalase, Neutrase, Protamex, and Flavourzyme. A 6 hr hydrolysis of mince, to which water of the equal weight of the mince was added, with $2\%$ (w/w, protein weight) Elavourzyme at $50^{\circ}$ yielded a hydrolysate of the highest acceptability. Removing the access lipid in liquified hydrolysate (not dehydrated) after enzyme hydrolysis, five times repetitive extraction using n-hexane (liquified hydrolysate : n-hexane=4 : 1, v/v) was effective, resulting in less than $1\%$ lipid content of the dehydrated-hydrolysate. The amino acid composition of the hydrolysate (prepared with Flavourzyme) was similar to that of the starting material. Hydrolysis led to an increase in concentration of not only total free amino acid but also free amino acid such as serine, glutamic acid, alanine, and methionine responsible for umami taste, especially up to about 40 times for methionine. Major free amino acids in amount were leucine, phenylalanine, valine, alanine, and isoleucine and they comprised about half of the total free amino acids, Moisture adsorption, fat adsorption, emulsifying capacity, and foaming capacity of the hydrolysate were 870.1 $\pm$ $7.9\%$, 352.0$\pm$ $5.3\%$, 50.3 $\pm$ $1.2\%$, and $87.5\pm$ $2.5\%$, respectively, and solubility was 83$\~$$84\%$ at acid pH range of 2$\~$4.

• Korean Journal of Soil Science and Fertilizer
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• v.44 no.2
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• pp.200-205
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• 2011

This study was conducted to find the physico-chemical properties and the amino acid content of the pigs hoof hydrolysate, keratin protein and to investigate its fertilizer effect on the growth of crops. The keratin proteins such as pigs hoof were alkali-hydrolyzed to produce the hydrolysates. The chemical properties of the hydrolysate of pigs hoof was 6~7 of pH and $10{\sim}15dS\;m^{-1}$ of EC. Total amino acid contents released from the pigs hoof were 10.18%, respectively. The pot experiment was carried out for the cultivation of lettuce. The treatment design of these pot cultivation was composed of Control (compost + NPK), PHH-0.5, PHH-1.0, PHH-2.0 (${\times}2,000$ ; 1,000 ; 500 diluted solution of pig hoof hydrolysate). After lettuce cultivation, the pH values in all treatment soils were decreased than those in initial soils, and the exchangeable cation value was higher than that of control. In all PHH treatments, lettuce growth was better in the leaf length by 6~16% and the leaf width by 4~15% than in control. Therefore, the PHH solutions manufactured by hydrolysis process had plenty of amino acids, and among them PHH had the most abundant nutrients and amino acids with highest growth and yield effect on lettuce.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.358-362
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• 2004

본 연구에서는 가교화 ${\beta}-CD$로 크림치즈의 콜레스테롤을 효과적으로 제거하는 실험을 수행 하였으며, 크림치즈의 이화학적 변화와 관능적 특성을 살펴보았다. 크림치즈를 만들기 위한 유지방 함량 36%의 크림을 가교화 ${\beta}-CD$로 처리 시 콜레스테롤 제거 최적 조건은 가교화 ${\beta}-CD$ 10%를 첨가해 교반온도 $20^{\circ}C$, 교반시간 30분, 교반속도 800rpm으로 실험한 결과 콜레스테롤 제거율이 평균 82.0%로 나타났다. 가교화 ${\beta}-CD$처리 크림치즈는 short-chain fatty acid의 경우 저장 기간이 지남에 따라 control과 powder ${\beta}-CD$ 처리한 크림치즈에 비해 저급 지방산 생성에 변화가 거의 없고, 쓴맛을 내는 아미노산의 경우 저장 기간 동안 control과 powder ${\beta}-CD$처리 크림치즈에 비해 생산량이 현저하게 적었다. 또한 가교화 ${\beta}-CD$처리 크림치즈의 조직검사에서 다른 항목에서보다 저장 기간 동안 응집성이 변함이 없으며 그 수치가 높게 평가되었다. 관능검사 결과, 가교화 ${\beta}-CD$처리 크림치즈는 저장 기간 동안 쓴맛의 증가가 거의 없었고 전체적인 기호도 또한 높았다. 위 실험 결과에 따르면, 가교화 ${\beta}-CD$ 사용결과 cholesterol 제거율이 높으며, 제품에 적용시 재활용이 가능하고 품질이 향상되므로 이를 유가공 산업에 활용이 가능할 것으로 기대된다.

• Proceedings of the KAIS Fall Conference
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• 2000.10a
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• pp.255-258
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• 2000

본 연구는 육성돈에 있어 인분해효소인 phytase의 첨가가 환경친화성사료개발을 위한 기초자료로 사용하기 위해 영양소 이용률을 측정하였다. 대조구는 옥수수-대두박의 육성돈 사료이고, 처리구는 대조구 사료에 Phytase의 첨가 수준을 500 unit 및 1,000 unit을 첨가한 구로 3×3 Latin Square 방법으로 실시하였다. 건물과 질소에 대한 소화율에서는 각 처리구간에 유의적인 차이가 없었다(P>0.05). 회분, 칼슘 및 인의 소화율의 경우 phytase 첨가구가 대조구에 비해 높은 수준을 보였다(P<0.05). 돼지가 섭취한 인의 양은 phytase 첨가구가 대조구에 비해 증가하였다. 또한 인의 흡수량에서 phytase 첨가구가 대조구에 비해 높았다(P<0.05) 분과 뇨의 총 인 배설량은 유의적인 차이를 나타내지 않았다. 칼슘의 섭취량은 처리구가 대조구에 비해 높았다. 칼슘의 분 배설량은 각 처리구간에 별 다른 차이를 보이지 않았으나(P>0.05), 뇨의 배설량은 처리구가 대조구보다 적은 양이 배설되었다. 소화된 아미노산 중 cystine, isoleucine, tyrosine, phenylalanine은 처리구가 대조구에 비해 소화율이 현저히 증가된 것을 알 수 있었다(P<0.05). Asparagine, threonine, serine, methionine, leucine의 경우 phytase를 500 unit 첨가한 구가 높은 소화율을 나타내었다(P<0.05). 한편 lysine, histidine, arginine 등의 다른 아미노산은 처리구가 대조구보다 약간의 소화율 증가를 보였으나 통계적 유의차는 나타나지 않았다(P>0.05). 결론적으로 인분해효소 phytase를 사료내 첨가하므로서 분중 영양소를 줄일 수 있는 환경친화성 사료를 개발 가능하다고 사료된다. 체결홈이 형성된 체결부를 갖는 안경집과 이것에 결합되는 체결구가 마련되어 개폐되는 커버가 형성된 케이스로 구성된다.로 금형설계 및 제작기간을 단축하고자 한다.ere demonstrated in rats after i.c.v., intraperitoneally and orally administration, respectively. The antiepileptical effects by the combination of compounds from ginseng; were compared with the iuluence of Rg1, Rb1, Rc and with the well known antiepileptical drugs such as carbamazepine, valproic acid. The base for the research is obtained by using the WAG/Rij strain (Luijtelaar, Coenen, Kuznetcova), an excellent genetic model for human generalized absence epilepsy. The improving action of gensinosides was effectively demonstrated on the model of electrical kindling of amygdala of WAG/Rij rats with genetically determined absences, and the influences of ginsenosides on the slow wave discharges have also been being investigated. The different characteristics of a kindling process exerted in the sex-dif