• Applied Biological Chemistry
• /
• v.38 no.2
• /
• pp.129-134
• /
• 1995

With a view to utilizing effectively fish skin wasted from marine manufactory, an extracted dover sole skin gelatin was fractionated by further ethanol fractional precipitation method, and then the functional and physicochemical properties for the modified gelatin were determined. Ethanol was added to the concentration of 30% in an extracted dover sole skin gelatin solution, and then the mixture was left to stand at $0^{\circ}C$ for 12 hours. Finally, the precipitates were dried by hot-air$(40^{\circ}C)$ blast. The yellowfin sole skin gelatin prepared by further ethanol fractional precipitation has 223.0 g in gel strength, $17.7^{\circ}C$ in the melting point, and $12.0^{\circ}C$ in the gelling point. The physicochemical properties of the ethanol treated fish skin gelatin were superior to those of fish skin gelatin prepared without ethanol adding, whereas inferior to those of animal skin gelatin. The functional properties of the ethanol treated fish skin gelatin were superior to those of fish skin gelatin prepared without ethanol adding, and were more similar to animal skin gelatin. It may be concluded, from these results, that the dover sole skin gelatin prepared by further ethanol fractional precipitation can be effectively utilized as a human food by improving the functional properties.

• Applied Biological Chemistry
• /
• v.38 no.4
• /
• pp.330-333
• /
• 1995

Effects of additives on physical properties of dover sole skin gelatin prepared by fractional precipitation with ethanol were investigated to obtain basic data for utilizing as food protein source. Physical properties such as gel strength, melting point, gelling point and viscosity of both ethanol- and non-treated gelatins were improved as ferric ion, sugar and ethanol were added to gelatin sol, but were deteriorated as sodium hydroxide and acids were added. Insignificant difference in effects of physical properties on additives such as ferric ion, sodium chloride, sugar, acids and ethanol between ethanol- and non-treated gelatins were not observed.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.41 no.6
• /
• pp.409-413
• /
• 2008

A simple method for the purification of porphyran from laver Porphyra yezoensis was developed to obtain information for the development of food materials with biological functionality. Crude porphyran (CP) was extracted from dried laver in boiling water for 3 h, and then fractionated using cetylpyridinium chloride into an acidic fraction (CP-F1) and a neutral fraction (CP-F2). CP-F1 was fractionated further by fractional ethanol precipitation. Fraction CP-F1-70, precipitated at an ethanol concentration of 61-70% was the major fraction containing 68.1% of the yield from the initial fraction CP-F1. The CP-F1-70 fraction displayed a single band on Sepharose CL-4B with a molecular mass of 550 kDa, indicating a homogeneous polysaccharide. The molar ratio of galactose, 3,6-anhydro-L-galactose, 6-0-methyl-D-galactose and ester sulfate of CP-F1-70 was 1:0.32:0.07:0.53. This method is very useful for rapid and large-scale preparation of purified porphyran because it is compatible with mass production.

• Applied Biological Chemistry
• /
• v.38 no.2
• /
• pp.147-150
• /
• 1995

Effects of gelation conditions on physical properties of dover sole skin gelatin prepared by fractional precipitation with ethanol were investigated. The physical properties such as gel strength, melting point and gelling point of both ethanol treated and non-ethanoltreated gelatins were improved as concentration of gelatin was increased. The physical property of 10% ethanol treated gelatin sol reached maximum at pH 6.0, whereas non-treated one showed maximum at pH 5.0. Both ethanol treated and non-treated gelatin gel showed the higher gel strength and melting point at lower temperatures and longer period of time. Generally, the physical properties of ethanol treated gelatin gel was better than those of non-ethanol treated gel.

• Journal of Microbiology and Biotechnology
• /
• v.12 no.3
• /
• pp.522-525
• /
• 2002

A very rapid and efficient separation technique for cellular rhizobial cyclosophoraoses was developed based on fractional precipitation and partition chromatography. Cyclosophoraoses are known to function in the osmotic regulation and root nodule formation of legumes during the nitrogen fixation process. Cyclosophoraoses are produced as unbranched cyclic (1longrightarrow12)-${\beta}$-D-glucans in Agrobacterium or Rhizobium species. Recent research has shown that cyclosophoraoses can form inclusion complexation with various unstable or insoluble guest chemicals, thereby implying great potential for industrial application. Typical separation of pure cellular cyclosophoraoses has been so far carried out by several time-consuming steps, including size exclusion, anion exchange, and desalting liquid chromatographies, with a relatively poor recovery. However, the proposed method demonstrated that the successive application of fractional ethanol precipitation and one step of silica gel-based flash column chromatography was enough to simultaneously purify neutral or anionic forms of cyclosophoraoses. This novel technique is very rapid and provides a high recovery.

• Applied Biological Chemistry
• /
• v.39 no.3
• /
• pp.218-221
• /
• 1996

With a view to increase utility of ethanol fractioned fish skin gelatin as a food source, efforts of additives on physical properties of the gelatin were investigated. The physical properties such as gel strength, melting Point, gelling point and viscosity of both ethanol-treated and untreated gelatins were improved by adding ferric ion, sugar and ethanol to the gelatin sol, but were deteriorated by the added sodium chloride and acids. Insignificant difference in effect of physical properties on additives such as sodium chloride, sugar and ethanol between ethanol-treated and untreated gelatins were not observed. However, the effect of ferric ion and acids on the physical properties of ethanol-treated gelatin has a greater than that of untreated gelatin.

• Korean Journal of Food Science and Technology
• /
• v.27 no.4
• /
• pp.483-486
• /
• 1995

With a view to increase utility of ethanol fractionated fish skin gelatin as a food source, the effect of gelation condition on physical properties of the gelatin was investigated. The physical properties of gelatins treated with or without ethanol were improved with a concentration of gelatin increased. The properties such as gel strength, melting point and gelling point of 10% gelatin sol or gel were reached to maximum at pH 6.0 in ethanol treated gelatin and pH 5.0 in non treated one, respectively. Gel strength and melting point of both gelatin gels chilled for long time at low temperature were superior to those of both gelatin gels chilled for short time at high temperature. Gel strength, melting point and gelling point of ethanol treated gelatin gel or sol prepared under optimized gelation conditioning were superior to those of non treated one.

• Journal of Applied Biological Chemistry
• /
• v.43 no.4
• /
• pp.235-239
• /
• 2000

A polysaccharide with antithrombin activity in Manda$^{(R)}& (PAM) was purified via procedures comprising three major steps, i.e. fractional precipitation with ethanol, anion exchange chromatography, and gel permeation chromatography. PAM showed a symmetrical peak on size exclusion HPLC, as assessed by refractive index, and behaved as a single band on cellulose acetate electrophoresis. The average molecular mass was estimated to be 222 kDa by gel filtration. PAM was found to be a sulfated heteropolysaccharide that contains sulfate group (20.5%, w/w) and uronic acid moiety (7.1 %, w/w) in addition to neutral sugar consisting of fucose, xylose, mannose, galactose, and glucose in a molar ratio of 1.00 : 0.35 : 0.28: 0.22 : 0.15. This polysaccharide appeared to inhibit blood coagulation via the intrinsic pathway in a dose-dependent pattern. The clotting of fibrinogen by thrombin was also significantly mitigated by the presence of PAM.

• Research in Plant Disease
• /
• v.16 no.3
• /
• pp.259-265
• /
• 2010

Pepper mild mosaic virus(PMMoV) and Cucumber mosaic virus (CMV) are important pathogens in various vegetable crops worldwide. We have found that hot water extract of Phellinus linteus mycelium strongly inhibit PMMoV and CMV infection. Based on these results, the inhibitor named as 'PLM-WE1' formulated from extract of Phellinus linteus mycelium was tested for its inhibitory effects on PMMoV and CMV infection to each local lesion host plant (Nicotiana glutinosa: PMMoV, Chenopodium amaranticolor: CMV). Pretreatment effect of PLM-WE1 against infections of each virus (PMMoV and CMV) to local host plant was measured to be 99.2% to PMMoV and 80.3% to CMV, and its permeability effect was measured to be 45.0% to PMMoV and 41.9% to CMV. Duration of inhibitory activity of PLM-WE1 against PMMoV infection on N. glutinosa was maintained for 3 days at 75% inhibition level and CMV infection on C. amaranticolor maintained for 3 days at 62% inhibition level. Inhibitory effects on systemic host plants of PLM-WE1 were measured to be 75~85% to PMMoV and 75% to CMV. Under electron microscope, PMMoV particles were not denatured or aggregated by mixing PLM-WE1. It is suggested that the mode of action of PLM-WE1 differ from that of inactivation due to the aggregation of viruses. The methanol extract of P. linteus mycelium was sequentially partitioned with haxane, ethyl acetate, BuOH and $H_2O$. The $H_2O$ fraction was showed high activity than the other fractions. The active compound was isolated with a partial acid hydrolysis, fractional precipitation with ethanol. The inhibitory effect of the precipitate isolated from 70% ethanol fraction was 99.1% to PMMoV and 88.0% to CMV. The structure of isolated compound was determined by $^1H$-NMR and $^{13}C$-NMR. This compound was identified as a polysaccharide consisting alpha or beta-glucan.