• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.3
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• pp.201-206
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• 1986

The purpose of this study is to prepare the fish sauce front mackerel scrap which usually comprises $40{\sim}50%$ of raw fish in processing. Mackerel scrap was chopped, mired with equal weight of water, and then hydrolyzed by autolysis. The optimal conditions for hydrolysis of .mackerel scrap were at $55^{\circ}C$ for 4 hours. The maximum hydrolyzed rate of protein was 65% by autolysis. Crude protein content (6.5%) and color of mackerel sauce were similar to those of traditional soybean sauce. The abundant amino acids in mackerel sauce were leucine (22.8%), isoleucine (15.0%), phenylalanine (12.6%) and valine (12.5%). In sensory evaluation, mackerel sauce was at least equal to the traditional soybean sauce in product quality.

• Resources Recycling
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• v.9 no.3
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• pp.22-28
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• 2000

A study on the recovery of gallium from zinc residues is carried out by alkali leaching using NaOH. The results show that in case of alkali leaching of zinc residues, Zn, K and Si are mainly leached out and Fe and other base metals are scarcely leached out, which results in that gallium is easily recovered by solvent extraction. The leaching efficiency of gallium increases with increasing alkali concentration and solid density. Especially, alkali consumption is considerably reduced by washing the zinc residues with water before leaching in order to eleminate the soluble zinc compounds. The gallium from zinc residues is found to be leached out with a recovery of 80% or higher for 2hrs leaching with 1~1.25 M/L NaOH solution and solid density 333 g/L at $25^{\circ}C$.

• Resources Recycling
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• v.9 no.3
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• pp.29-36
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• 2000

A study on the recovery of gallium from leaching solutions is carried out by solvent extraction in order to produce gallium oxide of high purity. The results show that the extraction of gallium is found to be increase with acidities of aqueous solution up to 7.4 M/L when pure isopropyl ether is used. And the extraction of iron also increases with increasing acidity of aqueous solution. It appears that the separation of gallium from iron cannot be satisfactorily accomplished with isopropyl ether. But, in the case of extaction with D2EHPA, almost complete extraction of iron is achieved-leaving all the gallium in the aqueous solution-by maintaining the acidity of aqueous solution at 2 M/L. Accordingly, $Ga_2O_3{\cdot}H_2O$ of more than 99wt.% in purity can be produced from zinc residues through the processes comprising of alkali leaching, precipitation by neutralization and solvent extraction using isopropyl ether and D2EHPA as extractants.

• Food Engineering Progress
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• v.15 no.4
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• pp.413-419
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• 2011

For producing a high added-value natural seasoning ingredient, a yeast extract (Yx) was supplemented with a rice protein residue fermented with Bacillus licheniformis (Rfl) or with Bacillus subtilis (Rfs). A rice protein residue was obtained after enzymatic hydrolysis of rice protein which was used for preparing a yeast culture medium. Overall acceptabilities of the supplemented yeast extracts (YxRfl or YxRfs) were higher compared to pure yeast extract. Savory taste like umami was found to increase noticeably by adding a fermented rice protein residue to yeast extract, which was confirmed in taste sensor analysis and in sensory test. Beyond the presence of savory tasting amino acids such as Glu and Asp in a fermented rice protein residue, it is assumed that other soluble peptide fractions remained play an important role in enhancing taste of the supplemented yeast extracts. Thus, the yeast extract added with a fermented rice protein residue could be applied to manufacture a natural seasoning ingredient.

• Applied Biological Chemistry
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• v.35 no.3
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• pp.196-201
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• 1992

Characteristics on lintnerization of dry type (Suwon 147) and moist type (Hwangmi) sweet potato starches were investigated. Chain distribution of lintnerized starches was also studied by debranching with pullulanase. Hydrolytic patterns of two starches showed two distinct stages and hydrolysis extents of Suwon 147 starch were lower than those of Hwangmi starch. The relative crystallinities of Suwon 147 starches were higher than those of Hwangmi starch. The elution profiles of lintnerized starches were composed of two peaks about degree of polymerization (DP) 25 and DP 15. The elution profiles of debranched samples showed only one peak about DP 15 and peak DP of Suwon 147 lintnerized starch was higher than that of Hwangmi.

• Microbiology and Biotechnology Letters
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• v.30 no.1
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• pp.98-102
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• 2002

Lignocellulosic wastes available in abundance can be excellent substrates for the production of cellulase. Different types of substrates and various pretreatments were used to improve the production of cellulase. The steam-exploded wood chip gave the highest activities of FPase (0.84 IU/mL) and CMCase (6.5 IU/mL) in the shake-flask culture. In 30 L bioreactor the steam-exploded wood chip and residue after saccharification gave the FPase activity (0.72 IU/mL) and the CMCase activity (6.3 IU/mL), respectively, similar those obtained in lactose.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.3
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• pp.259-264
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• 2002

In order to develope nutritional and flavoring intermediate products, the optimal processing conditions for two stage enzyme hydrolysate (TSEH) from low-utilized conger eel scrap such as head and intestine were investigated. The optimal processing conditions for TSEH were revealed in temperature at $55^{\circ}C$ 3$\~$4 hours digestion with alcalase at the 1st stage, and 4 hours at $45{\~}50^{\circ}C$ digestion with neutrase at the 2nd stage. Among water extract, steam extract and enzyme hydrolysates of conger eel scrap, the present TSEH was superior to other extracts in terms of yield ana organoleptic taste such as harmonic umami and inhibition of fishy and greasy taste formation. From the results of chemical experiments and sensory evaluation, we may conclude that TSEH of conger eel scrap could be utilized as the flavoring intermediate materials for the fisheries products such as flavoring sauces, drinkable beverage and instant food materials.

• Korean Journal of Soil Science and Fertilizer
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• v.31 no.2
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• pp.137-142
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• 1998

Assessment of N release pattern from hairy vetch (Vicia villosa Roth) residue is an important step for the efficient use of the residue as a green manure and the specific management strategy development. Objective of this research was to determine the changes of chemical composition, especially in light of the N release, when the residues of hairy vetch were applied in the soil. hairy vetch was harvested at different growth stages (April 23, May 9, and May 28) and the residues were encapsulated in the nylon mesh (1 mm) bag. The bags were placed on the surface of no-tillage plots and buried at 15cm in depth in conventional tillage plots of the corn field in early June. The bags were removed for measurements of dry matter and N content at 1, 2, 3. 5, 8 and 12 weeks after placement. Dry matter and N content of hairy vetch were higher when harvested closer to maturity, as also found in C/N ratio, cellulose and hemicellulose contents. The rate of N releases from hairy vetch residue under conventional tillage condition was greater than that under no-tillage condition. Percentages of N remaining in residue over the initial N contents under conventional tillage condition were in average 40, 23, and 15% for 1, 2, and 3 weeks after placement of mesh bag, respectively, compared with respective values of 71, 31, and 21% under no-tillage condition. The rate of N release was slower as the harvest time was closer to maturity of hairy vetch under both tillage conditions. Most of N in residue was released within 3 and 5 weeks, under conventional and no-tillage conditions, respectively. Results indicated that amounts of N released from hairy vetch residue were more closely related to the variability of N contents in residue due to the harvest time than changes of chemical composition of plant or soil management.

• Journal of Korean Society of Forest Science
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• v.49 no.1
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• pp.1-5
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• 1980

In this study, enzymatic saccharification of substrates from Alnus hirsuta Ruper (8-14 years). Quercus acutissima Carruthers, Betula platyphylla var. japonica Nera, Populus euramericana Guiner and Platanus orientalis L. were investigated using crude cellulase preparations of Trichoderma viride Pers. ex. Fr. SANK 16374, and conduced on the optimum treated conditions of the cellulase sacchrification and reactivation of residue of digested substrates. The Trichoderma viride cellulase was produced by the submerged culture process and produced in the culture fluid was salted out quantitatively by the use of ammonium sulfate. The method of dilignification from wood (5 species) was treated by the peracetic acid(PA) method. The reducing sugar was determined by the dinitrosalicylic acid (DNS) method. 1. The results of tests carried out for 96 hr. (Figure 1), show conclusively the initial substrates from 5 species ($S_3$) which has been rendered highly reactive form and the mean rate of reducing sugar was 28.3 %. 2. The results of tests carried out for 96 hr., the reactivation of residue of digested substrates (improvement in the quality of the substrate through preheating in air at $190^{\circ}C$. for 45 min. followed by milling was (60 mesh size) at the same substrate level, increased concentrations of cellulase at the same substrate level, and increased concentrations of cellulase increases the rate of hydrolysis considerably. 3. Figure 1. shows conclusively that the residue of digested substrates ($S_1$ dried at $60^{\circ}C$) which has been rendered extremly resistant to cellulase action can be reactivated into a highly reactive form ($S_2$), almost comparable to that of the initial substrates ($S_3$). And the reducing sugar formation did not show statistically significent differences at 5% levels by initial substrates and the residue of digested substrates (preheating in air at $190^{\circ}C$. for 45 min. fallowed by milling was (60 mesh size).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.2
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• pp.117-124
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• 1984

Sarine scrap usually comprises about $40\%$ of the raw fish in processing. The purpose of this study is to establish the desirable methods for proteinaceous materials from the sardine scrap through autolysis or enzymatic digestion and to convert them into useful by-products such as sardine sauce. Sardine scrap was chopped and mixed with equal weight of water, and be hydrolyzed them by autolysis and/or by addition of commercial proteolytic enzyme and various concentrations of sodium chloride. The optimal conditions for hydrolysis of sardine scrap were revealed in temperature at $55^{\circ}C$ and 4 hours digestion with bromelain($0.4\%$) and commercial complex enzyme ($6.0\%$), and those conditions were also applicated in autolysis. The maximum hydrolyzing rate of protein and released amino nitrogen were $82.5\%,\;5.2\%$ through autolysis, $84.3\%,\;5.8\%$ by bromelain digestion and $92.5\%,\;5.9\%$ by complex enzyme, respectively. In the products prepared from sardine scrap through autolysis or bromelain digestion, hypoxanthine was dominant, as $17.4 {\mu}mole/g$, dry matter for autolysis and $16.0 {\mu}mole/g$, dry matter, for bromelain digestion among the nucleotidcs and their related compounds, respectively. The abundant free amino acids were leucine, glutamic acid, lysnie, valine and alanine. The contents of those amino acids were $51.3\%,\;48.3\%$ of the total free amino acids, respectively. And the contents of 5'-IMP and TMAO were negligible but total creatinine was developed in value from $9.2\%\;to\;10\%$ of total extracted nitrogen. The flavor of sardine sauce prepared from sardine scrap by autolysis or enzyme digestion were not inferior to that of traditional Korean soy sauce by sensory evaluation.