• Food Science and Preservation
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• v.30 no.4
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• pp.669-682
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• 2023

The production of distilled soju by fermenting nonsteamed rice was evaluated using commercial enzyme products. White koji and modified nuruk had alpha-amylase activities of 31.90 U/g and 3,532.71 U/g, respectively, and gluco-amylase activities of 698.32 U/g and 4,899.58 U/g, respectively. The enzyme products had activities of 5,604.15-225,182.00 U/g and 13,517.41-120,822.41 U/g, respectively. At enzyme concentrations of >800 mg/L, the Chung-moo-purified enzyme had an alcohol productivity of ≥19%. Nurukzyme R400, Sanferm Yied, and Diazyme X4 exhibited alcohol productivities of >19% at concentrations of >600 mg/L. The alcohol content of the vacuum distillates was 41.31%-44.86%. The volatile component with the alcohol content adjusted to 25% was analyzed and principal component analysis was performed. The volatile components in white koji, Diazyme X4, and Sanferm Yield were similar. The modified nuruk treatment group had a relatively high ethyl lactate content compared to the white koji treatment group. The Nurukzyme R400 treatment group had high contents of butyric acid and ethyl butyrate. The Chung-moo-purified enzyme was characterized by a low component content. Thus, when enzyme products were used in nonsteamed rice fermentation, no effect on the alcohol productivity and quality of vacuum distilled soju was observed, suggesting that it can replace white koji and modified nuruk.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.597-605
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• 2000

This study was investigated to compare the volatile flavor components in fuji, tsugaru, hongro and jonathan (Malus pumila M.). In the results of analyzing the volatie components of four varieties apples with GC-FID and GC/MS, 100, 68, 85 and 94 volatiles were identified in fuji, tsugaru, hongro and jonathan apples, respectively. Hexanal, butanol, (E)-2-hexenal, hexanol,3-methy-1-butanol, ethy1actate, ethyl butyrate, 2-methybutyl acetate and hexy1 acetate were major flavor components in the four varieties of apple, though there were several differences in composition of colatiles.

• Membrane Journal
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• v.26 no.3
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• pp.197-204
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• 2016

The objective of this work was to investigate the performance of pervaporation process for recovery of ester compounds from model aqueous solutions and how the fluxes of esters and water were affected by changes in feed concentration and temperature. The flux of ethyl acetate (EA), propyl acetate (PA), ethyl propionate (EP), butyl acetate (BA), and ethyl butyrate (EB) increased with an increase in feed concentration from 0.15 wt% to 0.60 wt%, and increased with temperature change from $30^{\circ}C$ to $50^{\circ}C$. The flux of esters (EA, PA, EP, BA, and EB) was in order of (EA) < (PA, EP) < (BA, EB). This result meant that the flux strongly depended on affinity between esters and membrane surface; EA is the least hydrophobic because it has one hydrophobic function group ($-CH_2-$), (PA, EP) have two ($-CH_2-$), and (BA, EB) are the most hydrophobic because these have three ($-CH_2-$). As well as such an influence of hydrophobicity of ester molecules on ester flux, the influence of hydrophobicity of membrane surface on ester flux needs further investigation. With increase in temperature, water flux of aqueous EA, PA, EP, BA, and EB solution increased. However, water flux of aqueous ester solutions did not change appreciably with increase in concentration. This experimental results may be used as fundamental data for pervaporation (PV) to improve the aroma recovery process as an alternative to thermal evaporation and distillation processes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1347-1355
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• 2015

In this study, the physicochemical properties, antioxidant capacities, and volatile flavor compounds of oriental melon wine prepared by freeze concentration after heat treatment (HA), ascorbic acid treatment (AAT), and heat and ascorbic acid treatment (HAAT) were investigated. During fermentation period, the melon wine by HAAT showed greater reduction of soluble solids and reducing sugar contents compared to other treatments. In addition, the melon wine treated with HAAT also showed a higher L value and lower browning index compared to other treatments. After aging, free sugar including fructose, and organic acids including citric acid, succinic acid, and malic acid were detected in all samples. For antioxidant activities and contents, HAAT treated wine showed greater antioxidant activities and total phenolic contents than those of others. In GC/MS analysis, a total of 33 volatile flavor compounds were identified. In the principal component analysis of volatile flavor compounds, principal components 1 and 2 represented 88.15% of the whole date distribution and showed opposite tendencies. Taken together, HAAT enhanced the antioxidant activities and sensory properties of oriental melon wine. Moreover, freeze concentration gave the different volatile flavor characteristics in oriental melon wine.

• Microbiology and Biotechnology Letters
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• v.45 no.1
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• pp.63-70
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• 2017

A functional screen of 60,672 fosmid metagenomic clones amplified from marine sediment obtained from the Dokdo islets in Korea identified the gene EstES1, whose product, EstES1, displayed lipolytic properties on tributyrin-supplemented media. EstES1 is a 576 amino acid protein with a predicted molecular weight of 59.4 kDa including 37 N-terminal leader amino acids. EstES1 exhibited the highest sequence similarity (44%) to a carboxylesterase found in Haliangium ochraceum DSM14365. Phylogenetic analysis indicated that EstES1 belongs to a currently uncharacterized family of lipases. Within the conserved domain, EstES1 retains the catalytic triad that consists of the consensus penta-peptide motif, GESAG. EstES1 demonstrated a broad substrate specificity toward the long acyl group of ethyl esters (C2-C12), and its optimal activity was recorded toward p-Nitrophenyl butyrate (C4) at pH 9.0 and $40^{\circ}C$ (specific activity of 255.4 U/mg). The enzyme remained stable in the ranges of $60-65^{\circ}C$ and pH 9.0-10.5 and in the presence of methanol, ethanol, isopropanol, and dimethyl sulfoxide. Therefore, EstES1 has potential for use in industrial applications involving high temperature, organic solvents, and/or alkaline conditions.

• Restorative Dentistry and Endodontics
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• v.20 no.1
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• pp.193-213
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• 1995

The purpose of this study is to investigate a possible contribution of nonspecific esterases, which occur in the oral cavity, to the degradation of ester bonds in polymethacrylates. One of the problems connected with the use of composite resins for restorations is their inadequate resistance to wear. It has been shown that methacrylate hydrolysis can be catalyzed by enzymes and that a carboxylic hydrolase (porcine liver esterase) catalyzed the hydrolysis of several mono - and dimethacrylates. The softening effect on a BISGMA/TEGDMA polymer induced by hydrolase will accelerate the in vivo wear of the polymer. Porcine liver esterase (EC 3.1.1.1) 3.2 mol/L $(NH_4)_2$ $SO_4$ was obtained from Sigma Chemical Company. The esterase activity of one unit is defined as the amount of enzyme capable of hydrolyzing $l{\mu}mol$ ethyl butyrate per min at pH 8.0 AT $25^{\circ}C$. Phosphate buffer, 10mmol/L, pH 7.0, was made by adjustment of a solution of $Na_2HPO_4$ with $H_3PO_4$. Composite resins used in this study are Silux Plus, Z-100, Durafil VS, and Prisma APH. Cylindrical specimens, 14mm in diameter and 3mm thick, of Silux Plus, Z-100, Durafil VS, Prisma APH were polymerized under the celluloid strip. 60 specimens were divided into 2 groups. One group was emersed only in buffer solution, the other group was emersed in buffer and enzyme solution. Silux Plus and Z-100 were divided into 2 subgroups, one subgroup was cured only Visilux 2. And the other subgroup was cured Visilux 2 and Triaid II. Thereafter, specimens were polished to its best achievable surface according to manufacture's directions. The Vickers hardness of the specimens was measured after 1, 2, 4, 7, 9, 15, 50 days. The solutions were changed after each measurement. Composite resin surfaces were evaluated for the surface roughness with profilometer (${\alpha}$-step 200, Tencor instruments, USA) after 1 and 50 days. And then surfaces of specimens were pictured with stereosopy after 1 and 50 days. The results were as follows. 1. The surface hardness of Silux plus, durafil VS, and Prisma APH were decreased with time. But, the surface hardness of Z-100 was not decreased. 2. The surface hardness of all composite resins was decreased by esterase. 3. Composite resins, which were light-cured by Visilux 2 and concomitantly baked by oven, showed more hardened surface than light-cured by Visilux 2 only. 4. Significant surface changes were occured in Silux plus after esterase treatment.

• Microbiology and Biotechnology Letters
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• v.37 no.2
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• pp.118-124
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• 2009

Esterase EM2L8 gene isolated from deep sea sediment was expressed in Escherichia coli BL21 (DE3) and the esterase activity of the cell-free extract was assayed using p-nitrophenyl butyrate-spectrophotometric method. Its optimum temperature was $40-45^{\circ}C$ and 45% activity of the maximum activity was retained at $15^{\circ}C$. The activation energy at $15-45^{\circ}C$ was calculated to be 4.9 kcal/mol showing that esterase EM2L8 was a typical cold-adapted enzyme. Enzyme activity was maintained for 6 h and 4 weeks at $30^{\circ}C$ and $4^{\circ}C$, respectively. When each ethanol, methanol, and acetone was added to the reaction mixture to 15% concentration, enzyme activity was maintained. In the case of DMSO, enzyme activity was kept up to 40% concentration. (S)-4-Chloro-3-hydroxy butyric acid is a chiral intermediate for the synthesis of Atorvastatin, a hyperlipemia drug. When esterase EM2L8 (40 U) was added to buffer solution (1.2 mL, pH 9.0) containing ethyl-(R,S)-4-chloro-3-hydroxybutyrate (38 mM), it was hydrolyzed into 4-chloro-3-hydroxy butyric acid with a rate of $6.8\;{\mu}mole/h$. The enzyme hydrolyzed (S)-substrate more rapidly than (R)-substrate. When conversion yield was 80%, e.e.s value was 40%. When DMSO was added, hydrolysis rate increased to $10.4\;{\mu}mole/h$. The plots of conversion yield vs e.e.s in the presence or absence of DMSO were almost same, implying that the reaction enantioselectivity was not changed by the addition of DMSO. Taken together, esterase EM2L8 had high activity and stability at low temperatures as well as in various organic solvents/aqueous solutions. These properties suggested that it could be used as a biocatalyst in the synthesis of useful pharmaceuticals.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1407-1413
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• 2004

This study was performed to investigate the usage and management of flavorings inside or outside (Europe, Japan, JECFA and USA) for that establish a legislation about the flavoring management in Korea. Also, this study contributed to prevent confusion when manufacturers produce flavorings used in food industry. 6,434 among 8,386 flavorings authorized by Korea Food and Drug administration are compound flavorings, and 618 among 6,434 compound flavorings are synthetic flavorings. Many other substances except for flavorings are using as solvent in flavoring manufacture. Flavorings used in food industries of Korea are listed at least one among FEMA, JECFA, CoE and JFFMA except for isooctyl acetate and tricyclene. 493 items out of total 618 synthetic flavorings have completed safety evaluation by JECFA. 106 synthetic flavorings out of the rest listed FEMA as GRAS and 20 synthetic flavorings used in Japan. The replier answered that the most frequently used flavorings are strawberry, grape, orange, plum, lemon and vanilla flavor and that the usage of flavoring added to foodstuffs is less than 0.5%.