• Journal of the Korean Society of Food Science and Nutrition
• /
• v.26 no.2
• /
• pp.175-179
• /
• 1997

Changes of protein contents and chromatogram patterns by gel filtration chromatography was investigated for the purpose of studying changes of Proteins during softening of persimmon and jujube fruits. Contents of water-soluble and salt-soluble proteins were increased during softening of persimmon and jujube fruits, but that of cell wall-bound proteins was decreased. After performing a gel filtration of water-soluble protein, one peak was separated in mature persimmon fruits and three peaks in soft persimmon fruits. In the case of jujube fruits, there were three peaks in both of mature and soft fruits. Pattern of salt-soluble and cell wall-bound proteins by gel filtration chromatography hardly changed during softening. During softening of two fruits, the contents of water- soluble and salt-soluble proteins appeared to be increased on the same fractions with the decreasing in content of cell wall-bound proteins.

• Korean Journal of Food Science and Technology
• /
• v.10 no.2
• /
• pp.245-249
• /
• 1978

Gas chromatogram of standardized samples for 10 different kinds of polyphenol components, which contained universally in common vegetables and fruits, and those of polyphenol extracts from various ginseng products and Acanthopanax, were revealed, respectively. The consequent results are as follows; 1. There were practically no obvious difference in the polyphenol pattern among white ginseng with skin of either Korean, American, Canadian products, or Korean red ginseng. There was, however, no coincidence in $t_R$ as indicated by peaks of polyphenol pattern for these ginseng products with those expressed by the standard samples. 2. A great similarity existed in the polyphenol pattern between white ginseng and red ginseng extracts, but the number of peaks for the ginseng extracts was far less than dried ginseng. 3. The polyphenol patterns of Russian and Korean Acanthopanax showed a similarity. However, the polyphenol pattern as represented by Acanthopanax was considerably different from that of ginseng products, especially chlorogenic acid which was not present in the ginseng products was identified in Acanthopanax.

• KSBB Journal
• /
• v.24 no.4
• /
• pp.410-414
• /
• 2009

Single-nucleotide polymorphisms (SNPs) are the DNA sequences difference among the same species in the level of nucleic acids and are widely applied in clinical fields such as personalized medicine. The routine and labor-intensive methods to determine SNPs are performing the sequence homology search by using BLAST and navigating the trace of chromatogram files generated by high-throughput DNA sequencing machine by using Chromas program. In this paper, we developed SNPchaser, a web-based program for detecting SNPs substitution and heterozygosity existence, to improve the labor-intensive method in determining SNPs. SNPchaser performed sequence alignment and visualized the suspected region of SNPs by using user's reference sequence, AB1 files, and positional information of SNPs. It simultaneously provided the results of sequences alignment and chromatogram of relevant area of SNPs to user. In addition, SNPchaser can easily determine existence of heterozygosity in SNPs area. SNPchaser is freely accessible via the web site http://www.bioinformatics.ac.kr/SNPchaser and the source codes are available for academic research purpose.

• Journal of Sericultural and Entomological Science
• /
• v.28 no.1
• /
• pp.15-23
• /
• 1986

This study has been carried out to acquire some basic informations on the digestive fluid of Silkworm, Bombyx mori for developing artficial diets. Silkworms reared on mulberry leaves and artificial diet, were used in this experiments. The results obtained are as follows ; 1. The Red Fluorescent protein was precipitated in 50% acetone solution and did not dissolved in n-butanol solution, but dissolved in methanol solution. 2. Electrophoretic analysis results of mulberry leaves rearing B. mori and artificial diet rearing B. mori, which has been treated with 50% acetone solution were as follows. i) There was distinct difference at the position of high mobility ii) Red Fluorescence was observed only at the position of first band of mulberry leaves rearing B. mori. iii) No different was shown in the electrophoretic patterns of mulberry leaves rearing B. mori on 5th instar 1st-3rd day, but some difference on 5th instar 4th, 5th day. 3. The RFP is the basic protein which has PI 8-9 according to the isoelectric electrophhoresis. 4. The SDS-polyacrylamide gel electrophoresis analysis showed that the molecular weight of RFP was 27,000. 5. The Sephadex G-75 chromatographic analysis showed that there was three peaks between number 16 and 28 in the mulberry leaves rearing B. mori chromatogram, but two peaks between number 18 and 31 in the artifical diet rearing B. mori chromatogram.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.25 no.2
• /
• pp.255-260
• /
• 1996

증편반죽의 발효에 따른 해면상의 조직(망상구조)형성능의 mechanism을 조사하기 위하여 반죽의 구성성분의 경시적 물성 및 효소(diastase 및 protease) 활성의 변화, 구성 전분 분획의 glucose chain length 변화 및 1% SDS에 의해서 용출되는 단백질 분획의 변화에 대해서 검토하였다. 발효가 진행됨에 따라 증편반죽의 pH는 감소한 반면 점성 및 부피는 발효경과 10시간가지 증가하다가 그 이후로는 약간 감소하는 경향을 보였다. 발효의 진행과 더불어 diastase의 활성은 증가하였으며, 쌀전분 분획 중 amylose의 함량은 약간 감소하였다. 그리고 전분분자의 $\alpha-1,6-glucoside$ 결합을 isoamylase(debranching enzyme)로 가수분해시킨 후 Sephadex G-75를 이용한 chromatogram 분석에 의하면 쌀가루 전분 분획과 증편반죽 전분 분획의 glucose chain length 분포는 거의 유사하지만 발효가 진행됨에 따라 중합도가 낮은 부분이 우선적으로 diastase의 작용을 받은 것이라고 생각되어진다. 한편, 발효가 진행된에 따라 protease의 활성은 증가하고 있었음에도 불구하고 증편반죽의 당에 의한 단백질 분획의 고분자화가 Suprose CL-12 column chromatogram 상에서 관찰되었는데, 이것은 아마도 발효과정 중 증편반죽에 공존하는 미생물들의 발효산물인 당질(gum질)을 매개로 한 단백질 분자의 회합에 의한 결과라고 생각되어진다. 따라서 이러한 결과를 미루어 볼 때 증편반죽의 망상구조 형성능은 발효과정 중 일어나는 당과 단백질간의 상호작용에 의한 결과라 생각되어진다.

• Journal of the Korean Chemical Society
• /
• v.31 no.3
• /
• pp.287-291
• /
• 1987

The composite mole fraction of monomers in PVA-PVFAc copolymer could be calculated from the analysis of trifluoroacetyl group by the pyrolysis gas chromatography without breaking of C-F bonds in polymer. A linearity between trifluoroacetyl peak areas in pyrogram and sample weights was obtained within the range below 3mg. The data of trifluoroacetyl contents derived from gas chromatogram of copolymers with various D.S. were in good agreement with results by the Specific Ionmeter.

• Korean Journal of Veterinary Research
• /
• v.13 no.1
• /
• pp.17-21
• /
• 1973

Free amino acid extracts of musculus brachiocephalicus and musculus glutaeus of cattle, swine, goats and rabbits are analyzed to see the composition and the contents of free amino acids by thin layer chromatography and automatic amino acid analyzer. The results obtained are summarized as follows: 1. Meats of cattle, swine, goats and rabbits analyzed by thin layer chromatography have 6 kinds of free amino acids such as glycine, histidine, methionine, lysine, alanine and leucine, and the spots of glycine in chromatogram of meats of cattle, swine and goats and the ones of methionine in chromatogram of meats of rabbits are the largest and the most denes of all other ones. 2. Distribution curves of free amino acids in meats of cattle, swine, goats and rabbits showed significant differences, but differences on distribution curves of free amino acids between musculus-brachiocephalicus and musculus glutaeus of the same tested animal are not significant. 3. Contents of free amino acids in meats of cattle, swine, goats and rabbits showed significant differences, but differences on contents of free amino acids between musculus brachiocephalicus and musculus glutaeus of the same tested animal are not significant.

• Horticultural Science & Technology
• /
• v.28 no.4
• /
• pp.656-663
• /
• 2010

In order to improve the consumer acceptance of fragrant yellow hybrids of $Phalaenopsis$ ($Phal.$), crosses between yellow hybrid varieties were made and the obtained hybrids were investigated for horticultural characteristics as well as difference in fragrance patterns. Cross combination of $Phal.$ Brother lawrence and $Phal.$ Brother saragold yielded good seedling population of 500 plants. Segregation was noticed in color density, spot and stripe patterns on yellow color base of petal and also in fragrance. Six lines with multi-branch on flower stalk and strong fragrance flower were finally selected. Volatile fragrance components were compared among $Phal.$ Brother lawrence, $Phal.$ Brother saragold and their hybrids by GC/SAW electronic nose. In the derivative pattern of chromatogram and polar derivative pattern of fragrance, similar dominant peaks appeared on retention time 7-9 s and some hybrid lines had two strong peaks on retention time 20-25 s, respectively. Also in polar frequency pattern of fragrance obtained by $VaporPrint^{TM}$ image analysis among parent flowers and hybrids, an identical strong peak near 8 s of retention time was shown. This single fragrance component is considered a key element of fragrance in $Phal.$ Brother lawrence, $Phal.$ Brother saragold and their hybrids. This peak could be used as a marker for the breeding of fragrance in $Phalaenopsis$.

• Korean Journal of Food Science and Technology
• /
• v.16 no.2
• /
• pp.242-250
• /
• 1984

Flavor components extracted from eighty species of Korean ordinary soy sauce were analyzed by gas chromatography. The relationship between the sensory scores of soy sauce flavor and the gas chromatographic data transformed with variables were analysed by method of multiple regression analysis. Simple correlation between values of each peak and sensory scores were totally low. The tenth and 12th peak had the highest correlation, 0.331. Determination coefficients of data obtained by transformation of each variables were not significantly different from each other. Flavor of soy sauce was explained about 56% at step 16 in case of stepwise multiple regression analysis of absolute values. The fact that the minimum standard errors of an estimate was found at the 16th step suggests the importance of selecting of independent variables from the whole gas chromatogram together with the results of F ratio. In the contributing proportion of each peak examined, peak 10 and 12 were contributing mainly to the good flavor of soy sauce.

• Korean Journal of Pharmacognosy
• /
• v.33 no.2 s.129
• /
• pp.88-91
• /
• 2002

Liquid-chromatography coupled with electrospray-ion trap mass spectrometry was applied to the analysis of the eleutherosides B and E in the Eleutherococcus senticosus cortexes. The optimum ESI/MS results were obtained in the positive ion mode using extracted ion chromatogram targeting Na-adduct molecular ion of each compound. This method allowed rapid and simple gradient separation of underivatized eleutherosides B and E without pre-purification steps at very low concentration.