• Journal of Microbiology and Biotechnology
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• 제29권9호
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• pp.1383-1390
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• 2019

In this study, we expressed cotA laccase from Bacillus subtilis on the surface of B. subtilis spores for efficient decolorization of synthetic dyes. The cotE, cotG, and cotY genes were used as anchoring motifs for efficient spore surface display of cotA laccase. Moreover, a $His_6$ tag was inserted at the C-terminal end of cotA for the immunological detection of the expressed fusion protein. Appropriate expression of the CotE-CotA (74 kDa), CotG-CotA (76 kDa), and CotY-CotA (73 kDa) fusion proteins was confirmed by western blot. We verified the surface expression of each fusion protein on B. subtilis spore by flow cytometry. The decoloration rates of Acid Green 25 (anthraquinone dye) for the recombinant DB104 (pSDJH-EA), DB104 (pSDJH-GA), DB104 (pSDJH-YA), and the control DB104 spores were 48.75%, 16.12%, 21.10%, and 9.96%, respectively. DB104 (pSDJH-EA) showed the highest decolorization of Acid Green 25 and was subsequently tested on other synthetic dyes with different structures. The decolorization rates of the DB104 (pSDJH-EA) spore for Acid Red 18 (azo dye) and indigo carmine (indigo dye) were 18.58% and 43.20%, respectively. The optimum temperature for the decolorization of Acid Green 25 by the DB104 (pSDJH-EA) spore was found to be $50^{\circ}C$. Upon treatment with known laccase inhibitors, including EDTA, SDS, and $NaN_3$, the decolorization rate of Acid Green 25 by the DB104 (pSDJH-EA) spore decreased by 23%, 80%, and 36%, respectively.

• 한국식품영양학회지
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• 제31권2호
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• pp.313-317
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• 2018

This study investigated the nutritional composition of green pepper (Capsicum annuum L. cv. DangZo). Specifically vitamin C, minerals and amino acids content in green peppe were measured. The crude ash, crude protein, and crude fat contents of green pepper were found to be 0.64, 2.10 and 1.20 g/100 g, respectively. The ascorbic acid content in green pepper was 99.34 mg/100 g. The K content was found to be the highest with regard to mineral. This was followed by P, Mg, Na, Ca, Zn, Cu, Mn which means green pepper is an alkali material. The K, P, Mg, Na, Ca, Zn, Cu, Mn contents of green pepper found to be 980, 68.33, 60, 34.14, 30.88, 5.87, 5.25 and 3.07 mg/100 g respectively. The total amino acid content ranged from 7.0 to 1,625.3 mg/100 g, respectively. With regard to amino acid contents, arginine and citrulline were found to be abundant. From the results, green pepper could be suggested as beneficial for food processing.

• Membrane and Water Treatment
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• 제9권2호
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• pp.79-85
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• 2018

In this work, batch adsorption of anionic dye acid green-25 (AG-25) from aqueous solution has been carried out at room temperature using anion exchange membrane (DF-120B) as a noval adsorbent. The effect of various experimental parameters such as contact time, membrane dosage, ionic strength and temperature on the adsorption of dye were investigated. Kinetic models namely pseudo-first-order, pseudo-second-order, Elovich, liquid film diffusion, Bangham and modified freundlich models were employed to evaluate the experimental data. Parameters like adsorption capacities, rate constant and related correlation coefficients for every model are calculated and discussed. It showed that adsorption of AG-25 onto DF-120B followed pseudo-first-order rate expression. Thermodynamic study indicates that adsorption of AG-25 onto DF-120B is an exothermic and spontaneous process.

• 수산해양교육연구
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• 제25권4호
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• pp.828-835
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• 2013

Products from aquaculture have sometimes been focused on the problems caused by the contamination of chemical agents as the use of chemical agents in aquaculture has been annually increased. The risk of contamination of products by chemical agents is greater in freshwater than in seawater. In order to evaluate the food safety of a fish grown in freshwater, we investigated the residues of antibiotics (tetracycline, oxolinic acid and ciplofloxacin) and malachite green in cultured rainbow trout, Oncorhynchus mykiss. Malachite green, which was prohibited in the application of aquaculture, was not detected in samples tested in this study. The residual content of tetracycline was determined to be less than the permissible amount, <0.2 mg/kg. The contents of ciplofloxacin was also less than the permissible amount, <0.1 mg/kg. However, in case of oxolinic acid, one of samples was only exhibited higher content than the permissible amount (<0.1 mg/kg). The results obtained in this study suggested that the control and regulation of chemical agents such as antibiotics was important to maintain a safe and worry-free seafood supply.

• 한국식품과학회지
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• 제28권2호
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• pp.220-225
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• 1996

꽈리고추의 저장중 저장조간에 따fms 중량, 부패율, 비타민 C, chlorophyll, 유리당 및 매운맛 성분 등 품질 변화를 측정하여 꽈리추의 적정 저장조건을 밝히고자 하였다. 중량 감소율은 상온에서 저장한 꽈리고추에서 급격히 증가하나 저온에서 저장한 꽈리고추의 중량 감소는 크게 나타나지 않았다. 부패율은 상온에서 저장 7일부터 크게 증가하였으며, 저온에서는 저장 21일부터 급격히 증가하였다. Capsaicin 및 dihydrocapsaicin 함량은 상온에서 저장시간기 경과합에 따라 급격히 감소하였고, 저온의 경우 저장시간이 경과함에 따라 완만하게 감소하였다. Ascorbic acid 함량은 저장초기에 많이 감소하였고 낮은 온도에서 보다 높은 온도에서 감소폭이 크게 나타났으나 온도에 따른 변화는 거의 없었다. 유리당은 저장기간이 경과함에 따라 점진적으로 감소하였으며, $25^{\circ}C$ 저장 꽈리고추는 $3^{\circ}C$에 비하여 유리당의 감소가 현저하였다. chlorophyll 함량은 저장기간이 경과함에 따라 완만하게 감소하는 경향이었으며, 저장온도에 관계없이 chlorophyll a, b의 비율은 대체로 3 : 1을 나타났다. 꽈리고추의 씨는 저장시간이 경과함에 따라 갈변이 진행되었으나, 과피는 거의 갈변되지 않았다.

• 한국식품영양학회:학술대회논문집
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• 한국식품영양학회 2001년도 동계 학술심포지움
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• pp.125-125
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• 2001

Total lipid contents were 0.58∼3.00% in 9 kinds of brown algaes, 0.47∼2.16% in 5 kinds of red algaes and 0.55∼2.99% in 2 kind of green algeas, respectively. Fatty acid compositions of the algaes were determined by gas liquid chromatography. Total polyenes and n-3 polyenes of linoleic acid(18:3), stearidonic acid(18:4), eicosapentaenoic acid(20:5) and docosahexaenoic acid(22:6) were 3.88∼57.57% and 1.46∼25.67% in the brown algaes, 5.30∼39.75% and 1.17∼21.91% in the red algaes, and 7.76∼19.27% and 3.67%∼10.61% in the green algaes, respectirely. The fatty acid contents and compositions of total polyenes and n-3 polyenes were vary different in the algae groups and sepecies.

• 한국식품과학회지
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• 제29권2호
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• pp.355-361
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• 1997

털없는 쥐표피를 적출하여 ultraviolet B로서 조사한 후 녹차의 열수 추출물이 표피의 효소의 활성에 대한 항산화 효과를 조사하였다. 녹차의 열수추출물을 5, 25, 50 및 $100\;{\mu}g$으로 쥐표피에 첨가한 후 ultraviolet B을 $1.0\;joule/cm^{2}$로 조사한 후 효소활성을 조사한 결과 catalase와 glutathione reductase는 녹차의 열수 추출물의 첨가용량이 증가할수록 영향을 미치는 것으로 나타났으나 glutathione peroxidase와 superoxide dismutase는 영향을 받지 않았다. 한편 lipoxygenase의 활성을 알아보기 위하여 arachidonic acid에 $50\;{\mu}g$ 녹차의 열수 추출물을 첨가하여 대사를 검토한 결과 대사산물 12 또는 15-hydroxyeicosa- tetraenoic acid보다 5-HETE 및 8-HETE가 억제되었다. 녹차의 열수 추출물을 5, 25, 50 및 $100\;{\mu}g$ 첨가하였을 때 5-HETE는 각각 32, 52, 62 및 80% 억 제되었고 8-HETE는 각각 36, 47, 70 및 84%로 억제됨을 알 수 있었다.

• Bulletin of the Korean Chemical Society
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• 제25권6호
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• pp.865-868
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• 2004

Aldehydes and ketones were converted to their corresponding acetals in the presence of silica-bound sulfuric acid in n-hexane under mild and heterogeneous conditions with excellent yields.

• 한국식품과학회지
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• 제35권6호
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• pp.1007-1016
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• 2003

마늘의 녹변 유도기간과 저온저장 마늘의 녹변억제 방법을 살펴 보기위하여 수확된 마늘을 4, 8, $12^{\circ}C$에서 저장하면서 녹변생성 시점을 조사한 결과 $4^{\circ}C$에서는 7일만에 녹변이 발현되었고, 8 및 $12^{\circ}C$에서 저장할 때는 약 15일후에 녹변이 발생하였다. 감마선을 조사한 마늘은 대조구에 비해 녹변이 촉진되었으며, 생장포절제인 maleic hydrazide는 마늘 녹변발생과는 무관하였다. 녹변방지를 위해 마늘에 cysteine을 첨가한 결과 녹변현상과 흰반점이 발생하여 상품으로서 부적합하였다. 마늘에 3% ascorbic acid를 첨가하여 녹변 생성을 경시적으로 관찰한 결과 대조구는 약 30분만 실온에서 녹변이 발현된데 비하여 ascorbic acid 첨가구는 6시간이 지난 후 발현되었으나 저온에 저장하였을 때는 24시간 안정하였다. 한편, 수확한 마늘을 일정기간 저온저장시 생리적 냉해(chilling injury)현상으로 정상적인 대사가 억제되어 녹변현상이 발생한다는 가설하에 온도조절에 의한 녹변억제 경향을 조사하였다. 30일 동안 저온 저장한 마늘을 20, 25, 30, 35, 40, $45^{\circ}C$에서 관찰한 결과, 대조구, 20, $25^{\circ}C$에서 온도조절한 마늘은 20일이 경과한 후에도 지속적으로 녹변이 유지되었고, $30^{\circ}C$에서 온도조절한 마늘은 20일이 되어서야 녹변이 억제되었다. 또한 35, 40, $45^{\circ}C$에서 온도조절한 마늘은 4일이 경과되었을 때 비녹변 마늘과 비슷한 L, a, b값을 나타내고 있었으며 육안으로도 녹변현상이 억제되었음을 확인할 수 있었다. 따라서 본 실험결과로부터 물리적인 방법에 의한 녹변억제는 $35^{\circ}C$에서 4일간 온도조절하였을 때 가장 양호하였다.

• Bulletin of the Korean Chemical Society
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• 제25권4호
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• pp.471-475
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• 2004

The solubility of N,N'-Bis(salicylidene) ethylenediamine (n-salen) and N,N'-bis(3,5-di-tert-butylsalicylidene) ethylenediamine (t-butyl-salen) was studied with in-situ UV-VIS spectrometer. n-Salen is 3-5 times more soluble than t-butyl-salen in liquid or supercritical $CO_2$. This behavior may be attributed to Lewis acid-base interaction between salen and $CO_2$. The chelation of salen with $Co^{++}$ ion in supercritical condition was confirmed to be fast enough above room temperature. However, the metal ion extraction capability of t-butyl salen is relatively poor because of its low solubility and ionic nature of complex.