• 한국식품영양학회지
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• 제12권3호
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• pp.265-270
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• 1999

The stabilization of Aspergillus sp. $\alpha$-amylase was attained by modification with periodate-oxidized sol-uble starch. The pH stability of modified enzyme was increased at pH 3~4 and 9~11 in the presence of $\alpha$-cyclodextrin($\alpha$-CD) compared with that of native enzyme. Thermal stability of the modified enzyme was increased. After treatment at 6$0^{\circ}C$ for 30min the activity remained 20% for the enzyme modified at pH 9.7 in the presence of $\alpha$-CD and tested in the presence of $\alpha$-CD 10% for the enzyme modified at pH 9.7 in the presence of $\alpha$-CD 0% for the native enzyme. The native enzyme and modified enzyme showed one peak in HPLC. The substrate specificity of the modified enzyme was not changed in HPLC analysis of reaction product.

• BMB Reports
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• 제37권5호
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• pp.533-537
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• 2004

Previously published kinetic data on the interactions of seventeen different enzymes with their physiological substrates are re-examined in order to understand the connection between ground state binding energy and transition state stabilization of the enzyme-catalyzed reactions. When the substrate ground state binding energies are normalized by the substrate molar volumes, binding of the substrate to the enzyme active site may be thought of as an energy concentration interaction; that is, binding of the substrate ground state brings in a certain concentration of energy. When kinetic data of the enzyme/substrate interactions are analyzed from this point of view, the following relationships are discovered: 1) smaller substrates possess more binding energy concentrations than do larger substrates with the effect dropping off exponentially, 2) larger enzymes (relative to substrate size) bind both the ground and transition states more tightly than smaller enzymes, and 3) high substrate ground state binding energy concentration is associated with greater reaction transition state stabilization. It is proposed that these observations are inconsistent with the conventional (Haldane) view of enzyme catalysis and are better reconciled with the shifting specificity model for enzyme catalysis.

• Archives of Pharmacal Research
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• 제5권2호
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• pp.45-52
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• 1982

Staibilization effect of Panax ginseng C. A. Meyer on .betha.-D-Galactosidase inactivation was proved by kinetic studies of thermal inactivation of the enzyme. The water extract Panax ginseng C. A. Meyer showed stabilization activity at minimal concentration of 10ppm. The methanolic extract was purified to obtain ginseng saponins, and two groups of the ginsenosides, i. e. protopanaxadiol and protopanaxatriol were isolated. They also showed a protective effect against the thermal and chemical inactivation of the enzyme; p-chloromercuribenzoic acid and hydroxylamine known as protein modifier greatly inactivated the enzyme but inactivation was significantly balocked by the ginseng component MG$^{2+}$, known as a cofactor, stabilized the enzyme and the poor stabilization effect by it was potentiated by ginseng components.s.

• Ecology and Resilient Infrastructure
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• 제7권2호
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• pp.134-144
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• 2020

In-situ stabilization is a remediation method using amendments to reduce contaminant availability in contaminated soil. We tested the effects of two amendments (furnace slag and red mud) on the availability of toxic trace elements (TTEs) and soil enzyme activities (dehydrogenase, phosphatase, and urease). The application of amendments significantly decreased the availability of TTEs in soil (p < 0.05). The decreased availability of TTE content in soils was accompanied by increased soil enzyme activities. We found significant negative relationships between the TTE content assessed using Ca(NO₃)_2^-, TCLP, and PBET extraction methods and soil enzyme activities (p < 0.01). Soil enzyme activities responded sensitively to changes in the soil environment (pH, EC, and availability of TTEs). It could be concluded that soil enzyme activities could be used as bioindicators or ecological indicators for soil quality and health in environmental soil monitoring owing to their high sensitivity to changes in soil.

• 한국식품영양학회지
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• 제13권4호
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• pp.348-352
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• 2000

과요오드산-산화전분으로 밀 $\beta$-amylase(Himaltosin GL. 일본한큐바이오사)를 변형시켜서 인공당단백질을 만들었다. pH 8.0에서 변형한 효소는 비변형효소의 96%. pH 9.7에서 변형한 효소는 17%의 활성이 남았다. 6$0^{\circ}C$에서의 열 안정성은 $\alpha$-cyclodextrin ( $\alpha$-CD) 존재 시에 변형하여 $\alpha$-CD 존재시에 분석한 효소는 10분 뒤에 비활성의 8%가 남은 반면 변형하지 않은 효소는 5% 밖에 남지 않았다. pH안정성은 변형시켜서 $\alpha$-CD존재 하에 분석한 효소가 가장 높아서 pH 2~5와 6~12에서 안정성이 매우 증가하였다. HPLC분석 결과 효소는 하나의 피크를 나타냈으며 변형시킨 것은 당결합으로 분자량이 커져서 유출시간이 약간 빨라졌다.

• 한국식품영양학회지
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• 제13권4호
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• pp.342-347
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• 2000

과요오드산-산화전분으로 보리 $\beta$-amylase(Bio-zyme ML, 일본 아마노제약)를 변형시켜서 인공당단백질을 만들었다. pH 8.0에서 변형한 효소는 비변형효소의 92%, pH 9.7에서 변형한 효소는 42%의 활성이 남았다. 6$0^{\circ}C$에서의 열안정성은 $\alpha$-cyclodextrin ( $\alpha$-CD) 존재 시에 변형하여 $\alpha$-CD존재시 분석한 효소는 10분 뒤에 비활성의 8%가 남은 반면 변형하지 않은 효소는 4.5%밖에 남지 않았다. pH안정성은 변형 시켜서 $\alpha$-CD존재 하에 분석한 효소가 가장 높아서 pH 2~5와 7~12에서 안정성이 매우 증가하였다. HPLC분석 결과 효소는 두 개의 피크를 나타냈으며 변형시킨 것은 당결합으로 분자량이 커져서 유출시간이 약간 빨라졌다.

• 한국건설순환자원학회논문집
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• 제5권4호
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• pp.366-374
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• 2017

본 연구는 점토와 골재로 구성된 벽돌을 경화하는데 있어 효소 첨가제의 효과를 재료시험과 이미지 프로세싱을 통해 분석하였다. 벽돌의 강도와 밀도 시험에 사용한 벽돌 샘플의 점토/골재 중량비는 70/30, 60/40, 50/50, 40/60, 30/70이였으며, 최대 압축강도와 휨강도는 각각 5MPa와 1.25MPa으로 중량비 60/40에서 발현되었다. 또한 최대 건조단위 중량은 $2.073g/cm^3$으로 중량비 50/50에서 발현되었다. 시험 결과 전반적으로 벽돌의 강도는 효소를 첨가함으로 약 27% 향상되었다. 강도 향상을 위해서는 점토/골재 중량비 60/40, 밀도 향상을 위해서는 점토/골재 중량비 50/50에 효소를 첨가하여 벽돌을 경화하는 것이 효과적인 것으로 확인되었다. 효소 첨가 시 점토-골재 벽돌의 결합구조가 더 치밀해짐을 SEM-EDX 분석과 Matlab을 이용한 이미지 프로세싱을 통해 확인하였으며, 이를 통해 효소가 점토와 골재 간 결합구조를 형성하여 벽돌의 강도와 밀도를 향상시키는 효과가 있는 것으로 판단된다.

• Biotechnology and Bioprocess Engineering:BBE
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• 제3권1호
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• pp.32-34
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• 1998

Phytase from Aspergillus species is a very heat unstable enzyme which inactivates to a great extent during the thermal processing of animal feed formulation. Various protein stabilization additives were tested to improve its heat stability. Among them, a basic amino acid, L-arginine remarkably increased the thermal stability of phytase in an aqueous solution state.

• 대한화장품학회지
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• 제32권1호
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• pp.29-33
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• 2006

본 연구는 효소의 활성을 저해하는 주위 환경, 특히 열로부터 효소의 활성을 장기간 유지할 수 있는 효소 안정화 시스템에 대한 것으로, 이 시스템은 poly(${\epsilon}-caprolactone$) (PCL) 마이크로 캡슐로, 파파인 효소를 모델 효소로 하여, poly(propylene glycol) (PPG) 층이 코어 효소층을 둘러싸고 있는 형태로 설계되어 있다. 공촛점 현미경 및 장기 열 안정도 결과를 분석해본 결과, 파파인 효소가 소수성 PPG로 둘러쌓여 있고, 배타적 볼륨 효과(exclusive volume effect)에 의해 안정화되어 있음을 밝힐 수 있었다. 이와 같이 향상된 효소의 열 안정도는 소수성 사슬이 긴 PPG를 사용할수록 증가됨을 알 수 있었으며, 이것은 효소와 PPG 계면 사이에서 PPG 층이 파파인 효소를 효과적인 형태 고정(conformational anchoring)을 통해 안정화한 것임을 알 수 있었다.

• Journal of Microbiology and Biotechnology
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• 제22권5호
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• pp.628-636
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• 2012

Raw-starch-digesting enzyme (RSDA) was immobilized on Amberlite beads by conjugation of glutaraldehyde/polyglutaraldehyde (PG)-activated beads or by crosslinking. The effect of immobilization on enzyme stability and catalytic efficiency was evaluated. Immobilization conditions greatly influenced the immobilization efficiency. Optimum pH values shifted from pH 5 to 6 for spontaneous crosslinking and sequential crosslinking, to pH 6-8 for RSDA covalently attached on polyglutaraldehyde-activated Amberlite beads, and to pH 7 for RSDA on glutaraldehyde-activated Amberlite. RSDA on glutaraldehyde-activated Amberlite beads had no loss of activity after 2 h storage at pH 9; enzyme on PG-activated beads lost 9%, whereas soluble enzyme lost 65% of its initial activity. Soluble enzyme lost 50% initial activity after 3 h incubation at $60^{\circ}C$, whereas glutaraldehyde-activated derivative lost only 7.7% initial activity. RSDA derivatives retained over 90% activity after 10 batch reuse at $40^{\circ}C$. The apparent $K_m$ of the enzyme reduced from 0.35 mg/ml to 0.32 mg/ml for RSDA on glutaraldehyde-activated RSDA but increased to 0.42 mg/ml for the PG-activated RSDA derivative. Covalent immobilization on glutaraldehyde Amberlite beads was most stable and promises to address the instability and contamination issues that impede the industrial use of RSDAs. Moreover, the cheap, porous, and non-toxic nature of Amberlite, ease of immobilization, and high yield make it more interesting for the immobilization of this enzyme.