• Title/Summary/Keyword: B-amylase

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Physicochemical properties of Salvia miltiorrhiza Bunge following treatment with enzymes (효소 처리에 따른 단삼 추출물의 이화학적 특성)

  • Kim, Sun-Hwa;Hwang, In-Wook;Chung, Shin-Kyo;Seo, Young-Jin;Kim, Jong-Soo;Jeong, Yong-Jin;Kim, Mi-Yeon
    • Food Science and Preservation
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    • v.22 no.5
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    • pp.699-707
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    • 2015
  • To improve the utilization of the domestic plant Salvia miltiorrhiza Bunge (Danshen), this study investigated changes in the physicochemical qualities of Danshen extracts obtained from low-temperature extraction using the enzymes amylase, cellulase, pectinase, and protease. Changes in the yield, pH, sugar content, and chromaticity were investigated. The changes were found to be highest in the amylase-treated extract with the following values: yield, 58.3%; pH, 6.04; sugar content, $5.97^{\circ}Brix$. With regard to antioxidant properties, Danshen extracts treated with amylase showed the highest DPPH and ABTS scavenging activities of 84.25% and 74.11% at 55 ppm. The total phenolic compound content was highest in the group subjected to enzyme treatment at $60^{\circ}C$. The salvianolic acid B level of the Danshen extract was the highest in the amylase-treated group, with a value of 3,002.6 mg/100 g. Cryptotanshinone level was the highest in the amylase- and protease-treated group with a value of 3.8 mg/100 g. Tanshinone I was the highest in the protease-treated group, with a value of 14.2 mg/100 g. The results showed that the indicator components of Danshen were detected as stable in the extracts after using amylase for low-temperature extraction; therefore, it would be possible to use Danshen industrially as a functional ingredient through mass production. Furthermore, the enzyme-treatment extraction could be utilized for a variety of natural products.

Expression of Bacillus macerans Cyclodextrin Glucanotransferase in Bacillus subtilis

  • Kim, Chang-Sup;Han, Nam-Soo;Kweon, Dae-Hyuk;Seo, Jin-Ho
    • Journal of Microbiology and Biotechnology
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    • v.9 no.2
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    • pp.230-233
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    • 1999
  • A plasmid vector was constructed for the expression and secretion of Bacillus macerans cyclodextrin glucanotransferase (CGTase) in Bacillus subtilis. The vector, pUBACGT, was composed of the ribosome-binding sequence, signal sequence, and cgt gene from B. macerans under the control of amyR2, the promoter of amyE gene coding for $\alpha$-amylase from B. subtilis var. natto. Bacillus subtilis LKS88, a mutant strain lacking genes for an amylase and two proteases, was used as a host for the transformation of the plasmid vector. The transformants were selected on kanamycin-containing Luria-Bertani plates. The starch hydrolyzing activity was observed on the starch-containing plates by the iodine method and cyclodextrin-forming activity was detected in the culture medium. A SDS-PAGE analysis showed that most of the expressed CGTase in the recombinant B. subtilis was secreted into the medium at a high expression level.

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Effects of Temperature on the Changes of Enzymatic Activities and Metabolite during Wheat nuruk Fermentation (밀누룩 발효기간 동안 효소와 대사체 변화에 대한 온도의 영향)

  • Lee, Se Hee;Baek, Seong Yeol;Kang, Ji-Eun;Jeon, Che Ok;Kim, Dae-Hyuk;Kim, Myoung-Dong;Yeo, Soo-Hwan
    • Microbiology and Biotechnology Letters
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    • v.43 no.4
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    • pp.378-384
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    • 2015
  • Nuruk is a fermentation agent, which has been used for the production of traditional Korean alcoholic beverages. The objective of this study was to investigate the effects of temperature on nuruk fermentation. One wheat nuruk sample was fermented at $36^{\circ}C$ for 30 days (TN-A) and another at $45^{\circ}C$ for 10 days followed by $36^{\circ}C$ for 20 days (TN-B). The activities of ${\alpha}$-amylase, glucoamylase, and acidic protease, as well as metabolite contents were measured. Initially, the enzymatic activities increased rapidly regardless of the fermentation temperature. After 3 days of fermentation, the enzymatic activities were maintained in TN-A, but gradually decreased in TN-B until the end of fermentation process. Metabolite analysis using $^1H$-NMR showed that the levels of glucose, glycerol, fructose, mannitol, and lactose initially increased quickly and then decreased in TN-A. However, they initially decreased and then were maintained over the fermentation period in TN-B. The contents of glycine, proline, and serine were higher in TN-A than in TN-B. This study suggests that a constant temperature of approximately $36^{\circ}C$ is appropriate for achieving high amylolytic and proteolytic activities in the production of wheat nuruk.

Aerobic Liquid Fermentation of Residual Food Waste by Thermophilic Bacteria (고온세균을 이용한 남은 음식물의 호기적 액상발효)

  • Ryu, Seung-Yong;Park, Myoung-Ju;Kim, So-Young;Lee, Ki-Young
    • Journal of the Korea Organic Resources Recycling Association
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    • v.10 no.3
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    • pp.126-131
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    • 2002
  • For the probiotic feed production from residual food waste, aerobic liquid fermentation was conducted by thermophilic bacteria. 11 Strains of bacteria were isolated from several soil sources and residual food waste. Screening was carried by shaking incubator for the separation of thermophilic strain at $55^{\circ}C$. The isolated strains were tested for enzyme activities such as ${\alpha}$-amylase and protease. 6 Bacterial strains were chosen and were adapted by repeated fermentation processes in food waste substrate. The viable cell count of them at final fermentation stages were shown as $3-7{\times}10^9/ml$ in 2L-jar fermenter. Among them B3, B6 showed higher enzyme activity. By the mixed fermentation of B3, B6 and Bacillus stearothermophilus, the highest viable cell count reached to $1.4{\times}10^{10}/ml$ in 8 hours.

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Effects of ${\beta}-amylase$ and Transglucosidase on the Qualities of Red Ginseng Extract (${\beta}-amylase$와 transglucosidase의 처리가 홍삼 extract의 품질에 미치는 영향)

  • Kim Na-Mi;Lee Jong-Soo;Lee Byung H.
    • Journal of Ginseng Research
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    • v.23 no.2 s.54
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    • pp.93-98
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    • 1999
  • In order to evalulate the qualities of red ginseng extract and decrease precipitate fonnation in ginseng drink, red ginseng extract was hydrolized with ${\beta}-amylase$ and transglucosidase. $5.2\%$ isomaltose was produced as isomaltooligosaccharides and glucose content was increased in the enzyme treated ginseng extract. Contents of ginsenoside $R-b_1\;and\;R-b_2$ were decreased, whereas ginsenoside-Rd was increased by the enzyme treatments. The growth of 3 strains of bifidus spp. and 4 strains of lactobacillus spp., beneficial intestinal bacteria, were enhanced by adding of the enzymatically hydrolized ginseng extract. Sweetness and sourness were increased, however, bitterness and astringency were decreased in the hydrolized ginseng extract. The fonnation of precipitates in hydrolized red ginseng extract of $pH\;3.0\~4.5$ were significantly decreased in the storage condition of $40^{\circ}C$ for 1 month compared to that of control.

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Characteristic Changes of Kochujang by Heat Treatment (가열 처리에 의한 고추장의 특성 변화)

  • Kim, Moon-Sook;Ahn, Eun-Young;Ahn, Eun-Sook;Shin, Dong-Hwa
    • Korean Journal of Food Science and Technology
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    • v.32 no.4
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    • pp.867-874
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    • 2000
  • Kochujang, which is one of most favorable fermented hot seasonings in Korea, has swelling problem and color changes during distribution. To stop the gas formation, heat treatments were conducted at $50^{\circ}C\;to\;70^{\circ}C$ for 5 to 15 min. at the beginning or after 40 days fermentation. Yeast were not detected at $60^{\circ}C$ for 15min. heat treatment and bacteria were not effected in number that is concerned in fermentation of kochujang. At above heat treatment, there was no effect ${\alpha}-amylase$ but ${\beta}-amylase$ activity was increased in heat treated kochujang. The acid protease activity was higher than nonheat treated kochujang after 60 days fermentation but neutral protease decreased after 80 days fermentation. The L, a and b value by Hunter were gradually decreased during fermentation and ${\Delta}E$ value showed difference in kochujang heated before fermentation. The total hydroxy methyfurfural content was increased, and carotenoid and capsanthin in heated kochujang decreased during fermentation.

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Flavor Improvement of Chungkookjang by Addition of Yucca (Yucca shidigera) Extract (유카(Yucca shidigera) 추출물 첨가에 의한 청국장의 풍미 개선에 관한 연구)

  • In, Jae-Pyung;Lee, Si-Kyung;Ahn, Byung-Kwon;Chung, Ill-Min;Jang, Chin-Hyuk
    • Korean Journal of Food Science and Technology
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    • v.34 no.1
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    • pp.57-64
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    • 2002
  • This study was carried out to investigate the effect of yucca extract on the flavor development in Chungkookjang fermented by Bacrillus sp. b01. The changes in the contents of amino-type N, ammonia type N, volatile compounds and organic acids, and those in the activities of ${\alpha}-amylase$ and protease were also determined with aging period. The amount of amino-type N increased gradually with time and was slightly higher in Chungkookjang containing yucca extract than in control. The content of ammonia-type N in Chungkookjang decreased by the addition of yucca extract. During aging, a little higher amylase activity was detected in Chungkookjang containing yucca extract. However, the amylase activity was the lowest in Chungkookjang containing 1 mg/g of yucca extract. The protease activity was slightly higher in Chungkookjang containing yucca extract. The organic acids, such as citrate, acetate, malate, fumarate, and succinate, were detected. The yucca extract reduced the production of tetramethylpyrazine which was responsible for the unpleasant odor, but enhanced the production of 2,5-dimethylpyrazine and 2,6-dimethylpyrazine which contributed to the taste. Sensory evaluation showed that the addition of yucca extract of 0.5 mg/g significantly improved the flavor and taste of products.

Comparison of the Quality Characteristics of Sikhye Made with $N_2$-Circulated Low-temperature Dry Malt and Commercial Malts (저온 질소 건조한 엿기름과 시판 엿기름으로 제조한 식혜의 품질 특성 비교)

  • Ryu, Bog-Mi;Kim, Jung-Suk;Kim, Mi-Jeong;Lee, Young-Soon;Moon, Gap-Soon
    • Korean Journal of Food Science and Technology
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    • v.40 no.3
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    • pp.311-315
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    • 2008
  • This study compared the quality characteristics of sikhye (a traditional Korean sweet rice drink) samples prepared with $N_2$-circulated low-temperature dry malt (RM) and commercial malts. The amylase activities of the malts and the physiochemical (brix, reducing sugar, turbidity, color) and sensory qualities of the sikhye samples were examined. The results showed that RM had higher ${\alpha}$-amylase and ${\beta}$-amylase activities than the commercial malts. And the sikhye made with RM had higher sugar and reducing sugar contents as compared to the samples made with commercial malts. There were no significant differences in L-values between the groups; however, the RM sikhye showed lower a- and b-values. Finally, the sensory evaluation results indicated that RM sikhye received higher sweetness, color, flavor, and overall acceptability scores than the samples made with commercial malts.

Effects of Concentration of Glucose and By-product on the Growth of Bacillus amyloliquefaciens 23350 (B. amyloliquefaciens 세포 성장에 미치는 포도당 및 부산물 농도의 영향에 관한 연구)

  • 차월석;김종균김종수
    • KSBB Journal
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    • v.8 no.5
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    • pp.457-464
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    • 1993
  • In this study, an attempt was made to investigate optimum cell growth and products by Bacillus amyloliquefaciens 23350 in batch culture by varing carbon soures. Maximum dry cell density increased with the increase of initial glucose concentration. Maximum dry cell density was obtained with the highest value of 5.2g/l at 30g/l of initial glucose concentration. By adding acetic acid at 20g/l of initial glucose concentration, the cell growth rate decreased with the increase of initial acetic acid concentration. Among the various carbon sources, maximum $\alpha$-amylase production was obtained with 225unit/ml at 10g/1 of initial glucose concentration. Optimum production of $\alpha$-amylase was obtained with 376unit/ml at 2g/l of initial acetic acid concentration and 20g/l of initial glucose concentration. By 10g/1 of initial glucose concentration, both good maximum specific cell growth rate and maximum $\alpha$-amylase production rate were obtained. In view of the results studied optimum production and specific production rate of $\alpha$-amylase, acetic acid was initially added 2~4g/l with 20g/1 of initial glucose concentration in batch culture.

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Activities of Several Hydrolytic Enzymes in the Pear Leaves Affected by Rust Fungus, Gymnosporangium haraeanum Sydow (배나무적성병 병반조직의 몇가지 가수분해효소의 활성)

  • Kim K. C.;Cho B. H.;Kook J. A.
    • Korean journal of applied entomology
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    • v.17 no.3 s.36
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    • pp.139-142
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    • 1978
  • Activities of several hydrolytic enzymes in the rusted pear loaves were estimated. Tested enzymes were cellulase (Cx), invertase $\beta-amylase$, pectinase (pectinmethylesterase and polygalacturonase), and phosphatase. Enzyme activities represented by pH value-enzyme activitycurve. Activities of Cx. invertase. and $\beta-amylase$ were higher in the healthy part than those in the near-lesion and lesion parts. and showed the maximal activities around pH 7.0. On the other hand, activities of pectinase and phosphatase were higher in the lesion and near-lesion parts than in the healthy part. Pectinmethylesterase activities in the healthy and diseased parts were different with different curve-pattern as the pH of treating solution changed.

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