• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.05a
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• pp.82-83
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• 2000

수산 생물의 종에 따른 생물학적 다양성은 각기 독특한 성질을 갖는 다양한 효소들이 분포한다는 것을 의미하기도 한다. 이러한 이유로 다양한 효소자원으로서 수산동물의 가공 부산물 또는 폐기물로부터 소화 관련 효소(digestive enzymes)의 회수와 산업적 이용의 잠재성은 매우 크다고 할 수 있다. 수산동물의 소화 관련 효소는 pepsin(Gildberg et al., 1990;1991), chymotrypsin, trypsin(Heu et al, 1995), gastricsin(Sanchea- Chiang and Ponce, 1981) 그리고 elastase(Bjarnason et al., 1993)을 상으로 연구가 이루어지고 있다. 특히 수산동물과 같이 저온에 적응한 냉혈동물의 단백질분해효소는 육상의 온혈동물의 동종 효소보다 낮은 최적온도와 온도안정성 때문에 식품산업에 응용성이 넓다고 하겠다. 따라서 우리나라의 다양한 수산자원의 폐기물 및 가공부산물로부터 소화 관련 효소를 분리하여 식품산업에 있어서 가공보조제(processing aids)로서 이용 가능하리라 생각된다. (중략)

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1979.04a
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• pp.114.2-115
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• 1979

Horikoshi등이 호 alkali 성 미생물에 관한 연구에서 분리한 수종의 cellulolytic bacteria중에서 가장 강력한 균체의 효소를 생산하는 Aeromonas 속 세균의 cellulolytic 효소에 관한 연구 결과를 보고한다. 공업적으로 생산된 효소를 사용하여 효소작용의 최적조건을 측정하고 gel filtration, ion-exchange chromatography 및 affinity chromatography 로 cel-luplytic 효소를 분리정제하였다. 본 효소의 활성 최적 pH는 7.0~8.5로 alkaline 효소였으며 반응온도 5$0^{\circ}C$에서 가장 강한 활성을 보였다. 분리 정제과정에서 carboxymethyl cellulose (CMC)에 대하여 활성이 있는 단백질이 최소 8종이상 분리되었으며 이중 1개 효소는 CMC에 대해서는 극히 낮은 활성을 보였으나 결정성 기질인 Avicel 에는 강한 활성을 보였다. 본 연구의 결과를 Cellulomonas속 세균 및 Trichoderma속 곰팡이의 효소와 그 성질을 비교 검토하였다.

• Korean Journal of Microbiology
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• v.23 no.1
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• pp.25-33
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• 1985

The cell-free cellulolytic enzyme was separated into 3 different enzyme proteins by gel-filtration and ion-exchange chromatography. These fractions were named enzyme A, enzyme B and enzyme C. The mode of action of each of the separated enzymes on crystalline cellulose was examined using infrared spectroscopy and X-ray crystallography. It was concluded that enzyme B is of the $C_1-type$ and reduces the crystallinity of the subatrate by generation an unstable glucopyranose ring structure, whilst enzymes A and C are of the $C_x-type$ and hydrolyse the reaction product of enzyme B to constituent sugars. A reaction scheme for this cellulase system is proposed and discussed.

• Proceedings of the Ginseng society Conference
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• 1984.09a
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• pp.107-111
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• 1984

쥐의 뇌에서 추출한 입자상 아데닐산 고리화효소와 입자상 구아닐산효소의 활동성에 미치는 몇 가지 긴세노시드들의 효과를 조사하였다. $Rb_{2},\;Rb_{1}$, Rc 및 Re들과 같은 약간의 진세노사이드들이 두 효소들의 활동성을 상반적으로 변화시키는 것을 관찰하였다. 아데닐산 고리화효소와 구아닐산 고리화효소의 활동성에 미치는 GMP 및 AMP의 조절작용을 조사하였다. 긴세노시드 Rd로 방해된 아데닐산고리화효소는 GMP를 첨가함에 따라서 활성화되었다. 마찬가지로. 긴세노시드 $Rb_{2}$로 방해된 아데닐산 고리화효소도 GMP에 의해서 활성화되었다. 다른 한편, 긴세노시드 Rc로 활성화된 구아닐산 고리화효소는 AMP 또는 GMP를 첨가함에 따라서 방해되었다. 진세노사이드 $Rb_{2}$ 도파민 사이에는 아데닐산 고리화효소 계상의 수용체들에의 결함에 있어서 경쟁적이라는 것을 알았다. 이 결과는 긴세노시드 $Rb_{2}$가 세포의 D-1 도파민 수용체에 특이하게 결합한다는 것을 말해 준다.

• Korean Journal of Microbiology
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• v.40 no.2
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• pp.178-182
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• 2004

In the vegetative hyphae of Aspergillus nidulans, a zymogenic form of the class I chitin synthase activity was successfully measured by the assay condition for Saccharomyces cerevisiae class I chitin synthase, Chsl. The class I chitin synthase activity of the A. nidulans chsC wild type strain was increased about six-fold by trypsin-pretreatment, but that of the chsC disruption strain revealed no increase. Interestingly enough, level of the class I chitin synthase activity of the chsC disruption strain was almost the same as that of the chsC wild type without trypsin-pretreatment. These results indicated that the A. nidulans ChsC activity could be measured by account-ing the class I chitin synthase activity without the trypsin-pretreatment as an internal control. Consistence to the expression pattern of the chsC revealed by northern blot analysis, the activity of ChsC was increased upon reaching the culture time for acquiring developmental competence. Our results shown here also supported the previous report suggesting the possible involvement of ChsC in vegetative hyphal growth of A. nidulans.

• KSBB Journal
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• v.11 no.6
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• pp.712-717
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• 1996

Cellulase was modified with synthetic copolymers of polyoxyethylene derivative and maleic acid anhydride. The saccharification characteristics and enzymatic reaction kinetic mechanism of modified and native cellulases were observed. In modification reaction of cellulase, degree of modification(DM) increased, as mass ratio of copolymers to enzyme increased. Maximum DM was 55% at mass ratio of 4 and remained activity was 75%. In saccharification experiment modified enzyme had maintained higher stability than native enzyme over all the reaction and the final conversion yield of modified enzyme was greater than that of native enzyme. Numerical simulation based on the reaction mechanism considering enzymatic deactivation was performed. Modified enzyme had kept higher free enzyme concentration over all the reaction than that of native enzyme. Comparing calculation values with experimental data, calculation values were in accordance with experimental data.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.4
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• pp.473-479
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• 2012

In this study, increased alcohol decomposition efficacy (ADH) of Hoveina dulcis extract by Carbohydrate-Hydrolyzing Enzymes was investigated. Carbohydrate decomposition enzymes such as Maxinvert (Invertase), Optidex L-400 (Glucoamylase) and Rohament CL (Cellulase & Pectinase) were added to Hoveina dulcis extract at different concentrations (0.01, 0.05, 0.1, 0.5 and 1%) for 48 hrs, after which samples were taken every 6 hrs for determination of ADH activity. As the enzyme concentration became higher, ADH activity also increased. Especially, the addition of 1% Rohament CL increased enzyme activity to 76% at 30 hrs incubation, after which the increase in activity stopped. In the rat and human body experiment, enzymatic decomposition of Hovenia dulcis extract by addition of 1% Rohament CL was also effective in decreasing serum alcohol concentration and respiration. Especially, in the early stage after alcohol consumption, the efficacy of enzyme treatment of Hovenia dulcis extract was more effective. These results show that if the glycoside forms of active compounds such as flavonols in Hovenia dulcis extract are converted into aglycone forms, alcohol decomposition capability can be enhanced.

• Food Science of Animal Resources
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• v.23 no.3
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• pp.193-199
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• 2003

In order to investigate the meat tenderizing effects of pear, pineapple and kiwifruit, crude protease was prepared from each fruit and treated with actomyosin in a single manner or mixed type in several combination. Actomyosin was incubated with various proteases for 24 hrs under three different pH condition, and its degrading performance was evaluated by the SDS-PAGE. Pear extract showed an active degrading activity for actomyosin at pH 5.3 and 7.0. But, little actomyosin degradation was observed at pH 8.0. Actomyosin was strongly degraded by the treatment of protease from pineapple at all different pHs(5.3, 7.0 and 8.0). Kiwifruit protease extract has shown actomyosin degradation activity 1hr after treatment at pH 5.3 and pH 7.0. Meanwhile, the mixture of pear and pineapple extracts(l:l, w/w) showed much more degradation than the results of singular manner treatment at pH 5.3 and 7.0. When the pear protease was mixed with kiwifruit protease(l:l, w/w), the performance of actomyosin degradation was similar to the results of each single protease treatment. When the mixture was made of pineapple and kiwifruit extracts, actomyosin degradation was almost the same as the result of treatment of pineapple protease only. When those three proteases were mixed together(l:l:l, w/w/w), actomyosin degrading activities was in time dependent manner at pH 5.3. In summary, pear protease can be used potentially as a meat tenderizer when it was mixed with pineapple or kiwifruit rendering proper tenderization of the meat.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.9
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• pp.1300-1306
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• 2011

This study investigated the physicochemical characteristics of wet-milled rice flour treated with pectinase and cellulase in a steeping process. Enzyme treatments were used as follows: pectinase 0.05%, cellulase 0.05%, and mixed enzyme treatments 0.05~0.2%. For particle distribution, rice flour E-treated with mixed enzymes (pectinase 0.05% and cellulase 0.05%) was the finest at 48.3% particle distribution less than $53\;{\mu}m$. Protein contents and damaged starch were reduced by enzyme treatments. Damaged starch was the lowest (12.1%) in rice flour E compared with non-enzyme treatment (18.1%). Amylose content, water binding capacity, solubility, and swelling power all increased upon enzyme treatments, and their effects increased upon mixed enzyme treatment. For gelatinization characteristics of RVA, peak viscosity, final viscosity, breakdown, and total setback viscosity increased in rice flours treated with mixed enzymes. Especially, in steeping method with mixed enzyme treatment, pectinase 0.05% and cellulase 0.05% treatment was suitable for minimizing damaged starch and high fine particle distribution of rice flours compared with single enzyme treatment.

• The Microorganisms and Industry
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• v.13 no.3
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• pp.22-23
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• 1987

이글에는 다음과 같이 구성되어 있다. 1. 주류용 효소 2. 국내 주류제조용 효소 이용현황 3. 국내 주류공업과 관련한 효소개발 방향