• 식품과학과 산업
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• 제50권1호
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• pp.11-15
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• 2017

Epigenomics is a study that analyzes and quantifies various epigenetic alterations that affect gene expressions in cells from the viewpoint of collective characteristics on biological molecular pools. DNA methylation and histone modification in cells can induce the epigenetic alterations. Especially, epigenetic alterations influenced by external factors as ingested foods and other environmental factors have been examined in the whole genome regions, which provide accumulated data of altered regions or patterns of global genome, Statistical analyses of these regions or patterns enables us to correlate epigenomic changes with human diseases in the whole genome region. Finding meaningful regulators is a major concern of epigenomic research in recent years, and these results will give the food industry an important clue to future food

• 식품과학과 산업
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• 제47권3호
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• pp.57-63
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• 2014

• Journal of Microbiology and Biotechnology
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• 제34권6호
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• pp.1356-1364
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• 2024

Isoamyl fatty acid esters (IAFEs) are widely used as fruity flavor compounds in the food industry. In this study, various IAFEs were synthesized from isoamyl alcohol and various fatty acids using a cutinase enzyme (Rcut) derived from Rhodococcus bacteria. Rcut was immobilized on methacrylate divinylbenzene beads and used to synthesize isoamyl acetate, butyrate, hexanoate, octanoate, and decanoate. Among them, Rcut synthesized isoamyl butyrate (IAB) most efficiently. Docking model studies showed that butyric acid was the most suitable substrate in terms of binding energy and distance from the active site serine (Ser114) γ-oxygen. Up to 250 mM of IAB was synthesized by adjusting reaction conditions such as substrate concentration, reaction temperature, and reaction time. When the enzyme reaction was performed by reusing the immobilized enzyme, the enzyme activity was maintained at least six times. These results demonstrate that the immobilized Rcut enzyme can be used in the food industry to synthesize a variety of fruity flavor compounds, including IAB.

• 좋은식품
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• 통권163호
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• pp.102-109
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• 2001

• Toxicological Research
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• 제31권3호
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• pp.241-253
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• 2015

Furan ($C_4H_4O$) is a volatile compound formed mostly during the thermal processing of foods. The toxicity of furan has been well documented previously, and it was classified as "possible human carcinogen (Group 2B)" by the International Agency for Research on Cancer. Various pathways have been reported for the formation of furan, that is, thermal degradation and/or thermal rearrangement of carbohydrates in the presence of amino acids, thermal degradation of certain amino acids, including aspartic acid, threonine, ${\alpha}$-alanine, serine, and cysteine, oxidation of ascorbic acid at higher temperatures, and oxidation of polyunsaturated fatty acids and carotenoids. Owing to the complexity of the formation mechanism, a vast number of studies have been published on monitoring furan in commercial food products and on the potential strategies for reducing furan. Thus, we present a comprehensive review on the current status of commercial food monitoring databases and the possible furan reduction methods. Additionally, we review analytical methods for furan detection and the toxicity of furan.

• Journal of Dairy Science and Biotechnology
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• 제22권1호
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• pp.37-51
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• 2004

The liberalization of imports under the system of World Trade Organization (WTO) will provide a serious impact on Korean dairy industry when foreign competitive dairy products are introduced from any countries in the world. With the importation of dairy products, Korean dairy industry may bring about the limitation of raw milk production, decline of the working ration in facilities and loss of diversification of dairy products. Therefore, Korean dairy industry should prepare high quality dairy products to secure international competitions against the opening of importation. In conclusion, development of high quality and functional dairy products that are satisfied to consumers are the most important subjects to overcome the adverse circumstance as WTO. This report reviews the direction of the diversification of dairy products in the Era of trade liberalization.

• 식품과학과 산업
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• 제51권1호
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• pp.2-7
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• 2018

Increasing attention has been paid to rheological approaches in the food industry due to great awareness of the quality control of foods by objective analysis. Therefore, a lot of food manufacturers started to make a great of effort to instrumentally investigate the rheological properties of foods. However, the appropriate utilization of rheological instruments in the field of food science has been met with numerous technical challenges because of the lack of fundamental knowledge and knowhow. In this article, a variety of rheological instruments conventionally used in the food industry are reviewed. In addition, new rheological instruments that have been rapidly growing in popularity are introduced for potential applications. This article may provide an opportunity for the food industry to move toward the active utilization of rheological instruments.

• Journal of Ginseng Research
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• 제23권1호
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• pp.50-54
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• 1999

In this paper, the saponin enzymatic hydrolysis of ginsenoside Rg3 was studied. The $ginsenoside-{\beta}-glucosidase$ from FFCDL-48 strain mainly hydrolyzed the ginsenoside Rg3 to Rh2, the enzyme from FFCDL-00 strain hydrolyzed Rg3 to the mixture of Rh2 and protopanaxadiol (aglycon). The $ginsenoside-{\beta}-glucosidase$ from FFCDL-48 strain was purified with a column of DEAE-Cellulose to one spot in the SDS polyacrylamide gel electrophoresis. During the purification, the enzyme specific acitvity was increased about 10 times. The purified $ginsenoside-{\beta}-glucosidase$ can hydrolyze the Rg3 to Rh2, but do not hydrolyze the $p-nitrophenyl-{\beta}-glucoside$ which is a substrate of original exocellulase such as ${\beta}-glucosidase$ of cellulose. The molecular weight of $ginsenoside-{\beta}-glucosidase$ was 34,000, the optimal temperature of enzyme reaction was $50^{\circ}C,$ and the optimal pH was 5.0.

• Asian-Australasian Journal of Animal Sciences
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• 제26권9호
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• pp.1347-1358
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• 2013

Membrane technology has revolutionized the dairy sector. Different types of membranes are used in the industry for various purposes like extending the shelf life of milk without exposure to heat treatment, standardization of the major components of milk for tailoring new products as well increasing yield and quality of the dairy products, and concentrating, fractionation and purification of milk components especially valuable milk proteins in their natural state. In the cheese industry, membranes increase the yield and quality of cheese and control the whey volume, by concentrating the cheese milk. With the advancement of newer technology in membrane processes, it is possible to recover growth factor from whey. With the introduction of superior quality membranes as well as newer technology, the major limitation of membranes, fouling or blockage has been overcome to a greater extent.

• 식품과학과 산업
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• 제43권1호
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• pp.2-20
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• 2010