• 한국식품과학회지
• /
• 제16권2호
• /
• pp.211-217
• /
• 1984

본(本) 연구(硏究)는 분리(分離) 대두단백질(大豆蛋白質)에 단백분해(蛋白分解) 효소(酵素)를 작용(作用)시킬 때 일어나는 효소반응성(酵素反應性) 및 단백질(蛋白質) 기능성(機能性)에 미치는 영향(影響)을 조사(調査)하였다. 사용(使用)된 효소(酵素)는 동물성(動物性)인 trypsin과 세균성(細菌性)인 alcalase 및 pronase였으며 열(熱) 처리(處理)되지 않은 대두단백질(大豆蛋白質)에 대(對)하여 trypsin보다 세균성(細菌性) 효소(酵素)가 높은 친화력(親和力)을 나타냈으며 열(熱) 처리(處理)된 대두단백질(大豆蛋白質)에 대(對)하여서는 효소종류(酵素種類)에 관계없이 기질농도(基質濃度)가 증가(增加)함에 따라 반응(反應)이 저해(沮害)되었다. 가수분해(加水分解)된 대두단백질(大豆蛋白質)의 전기명동(電氣鳴動) 결과(結果) alcalase가 특이적(特異的)으로 대두단백질(大豆蛋白質) 중(中) 2S 단백질(蛋白質)에 어떤 변화(變化)를 가져오는 것이 관찰되었다. 대두단백질(大豆蛋白質)의 기능성(機能性)에 있어서 효소처리(酵素處理)는 등전점(等電点)에서 $25{\sim}30%$의 가용성(可溶性) 단백질(蛋白質)의 증가(增加)를 가져왔으며 또한 열(熱) 응고성(凝固性)의 증가(增加), 칼슘 침전성(沈澱性)의 감소(減少)를 초래하였다. 그리고 에멀젼 특성(特性), 거품 형성능(形成能) 및 유리(遊離) SH기(基) 등에 대(對)하여서는 큰 변화(變化)가 없었으나 거품 안전성(安全性)은 크게 감소(減少)하는 경향을 보였다.

• 한국미생물·생명공학회지
• /
• 제23권6호
• /
• pp.710-716
• /
• 1995

$\beta $-1, 4-D-arabinogalactanase isolated from alkalophilic Bacillus sp. HJ-12, approximate Mw 42 kDa, was generally stable in the range of pH 6-10 and below 50$\circ$C and its highest activity was observed at 60$\circ$C with pH 7-9. The isolated $\beta $-1, 4-D-arabinogalactanase specifically hydrolyzed $\beta $-1, 4-galactosyl linkage that is the major structure of soybean arabinogalactan (SAG) but not $\beta $-1, 3-galactosyl linkage of the other polysaccharides. K. was estimated as 0.67 mg/ml by the method of Hanes-Woolf plot. No metals and chemical reagents inhibited the enzyme activity but urea did. The active site of this enzyme assumed to be tryptophan residue. The hydrolysis products from SAG, assayed by gel chromatography, TLC and HPLC, were predominantly galactotetraose (Gal$_{4}$) and triose (Gal$_{3}$) with a small portion. $\beta $-1, 4-D-arabinogalactanase hydrolyzed ONPG as well as SAG, and the degree of hydrolysis of SAG was 15% which is lower than that by the other $\beta $-1, 4-galactanases from different sources. SAG treated with this enzyme resulted in the reduction of specific viscosity up to 70%.

• 한국응용과학기술학회지
• /
• 제25권3호
• /
• pp.341-346
• /
• 2008

Cellulose nanofibers from microfibril cellulose (MFC) was prepared by hydrobromic acid (HBr) treatment at different concentrations. Polyvinyl alcohol (PVA) composite films at various loading level of nanofibers were manufactured by a film casting method. The analysis of degree of polymerization (DP), crystallinity ($X_c$) and molecular weight ($M_w$) of cellulose after acid treatment was conducted. The mechanical and thermal properties of the cellulose nanofibers reinforced PVA films were characterized using tensile tests and thermogravimetric analysis (TGA). The DP and $M_w$ of MFC by HBr hydrolysis considerably decreased, but $X_c$ showed no significant change. After acid hydrolysis, the diameter of cellulose nanofibers was in the range of 100 to 200 nm. The thermal stability of the films was steadily improved with the increase of nanofiber loading. There was a significant increase in the tensile strength of PVA composite films with the increase in MFC loading. Finally, 5 wt.% nanofiber loading exhibited the highest tensile strength and thermal stability of PVA composite films.

• 한국식생활문화학회지
• /
• 제12권4호
• /
• pp.375-382
• /
• 1997

The establishment of optimal producing condition for rice-based infant foods using modified rice powder was attempted. The modification of rice powder was prepared by microwave heating as well as partial enzymatic hydrolysis. Not only thermal treatment but also enzymatic hydrolysis on rice powder increased D.E. value from 1.25 to 3.81. The water binding capacity, swelling power, solubility, digestibility by ${\alpha}-amylase$, light transparency, and paste clarity of the modified rice powder compared to unmodified rice powder were increased from 107% to 249%, from 7.80 to 42.52, from 0.04% to 0.89ft, from 9.19% to 23.01, from 33% to 42%, and from 2.2% to 3.9%, respectively. On the other hand, gelatinization temperature, apparent viscosity, and degree of retrogradation of modified rice powder showed negative correlation with D.E. value. The 「results suggested that the thermal and enzymatic treatment on rice powder improved the physicochemical properties of rice based infant food by enhancing carbohydrate absorptionability and lowering the viscosity and opacity.

• 한국세라믹학회지
• /
• 제32권12호
• /
• pp.1383-1391
• /
• 1995

Hexagonal $\delta$-FeOOH was coated with Ba-Sol, which was produced by hydrolizing Ba(OC2H5)2, Ba-Sol coated $\delta$-FeOOH spread on a stainless plate, dried at 8$0^{\circ}C$ and then heat-treated. In this way, Ba-ferrite fine particles were produced. although there was a difference in a degree of hydrolysis of Ba(OC2H5)2, crystalline phase of Ba-ferrite appeared around 617$^{\circ}C$, and Ba-ferrite single phase was obtained after heat treatment at 80$0^{\circ}C$ for 2 hr. When Ba-ferrite was made from Ba-Sol coated $\delta$-FeOOH, $\delta$-FeOOH was thermally decomposed to $\alpha$-Fe2O3 at $700^{\circ}C$, producing a porous structure which was observed by TEM photographs. But the porous structure was not observed at 80$0^{\circ}C$. Ba-ferrite, heat-treated at 80$0^{\circ}C$ for 2 hr, had mean particle size of 1000$\AA$, lattice parameter of a0=5.889243 $\AA$ and c0=23.214502 $\AA$, a saturation magnetization ($\sigma$8) of 45.3 emu/g and a coercive force (Hc) of 5200Oe.

• 한국수산과학회지
• /
• 제30권6호
• /
• pp.956-963
• /
• 1997

To enhance application of FPC in food industry, salmon FPC hydrolysates were produced and their functional properties were investigated. Hydrolysates of salmon FPC showed high solubilities ranged from approximately $80\~95\%$. Emulsifying activity index (EAI) values of hydrolysates were higher than that of egg white, however sugar ester showed the highest EAI value of 32.5. Though sugar ester had the best emulsifying stability value $({\Delta}EAI)$ of 9.65, hydrolysates showed better ${\Delta}EAI$ value than that of egg white. Foam Activity of hydrolysates was predominantly better than those of controls and also foam stability value showed similiar trend. Osmolality of hydrolysates was increased with the increase of degree of hydrolysis (DH) and concentration of protein, but it showed very lower osmolality than that of NaCl. Flow property of hydrolysates showed different upward-downward curves, and hysteresis loop increased with the increase of DH. ACE inhibitory activity showed similiar value ranged from $21.1\~24\%$ at all DH values.

• 한국세라믹학회지
• /
• 제29권8호
• /
• pp.667-673
• /
• 1992

The alumina-zirconia composite powders of core particle ZrO2 coated with Al2O3 were prepared by the hydrolysis-deposition of the mixed aluminum salt solution of Al2(SO4)3-Al(NO3)3-Urea. The effects of hydrolysis reaction and coating parameters on characteristics of coated powders and composites were also investigated. The degree of coating could be estimated from the ratio of tetra-/mono-ZrO2 present at the room temperature after heat-treating coated powders at 120$0^{\circ}C$ and the result of TEM observations. When the content of ZrO2 in the dispersed coating system, the coating time, and the volume ratio of water/solution were 50 mg/g, 180 min, and 5, respectively the coating efficiency was maximum (the ratio of tetra-/mono-ZrO2 was 87/13). The relative densities of coated Al2O3-ZrO2 composites sintered at 1$650^{\circ}C$ for 4 hrs were about 91~98% and the maximum ratio of tetra-/mono-ZrO2 in Al2O3-20wt% ZrO2 composites was 62/38.

• 센서학회지
• /
• 제19권3호
• /
• pp.202-208
• /
• 2010

This study examined the dependency of crystalline orientation and electric properties of sol-gel PZT film on hydrolysis, a $PbTiO_3$ seed layer and a concentration of sol-gel solution. The PZT thin films were prepared by using 2-Methoxyethanol-based sol-gel method and spin-coating on Pt/Ti/$SiO_2$/Si substrates. The 1-${\mu}m$-thick PZT films were coated and then fired in a furnace by direct insert method. The highly (111) oriented PZT film of pure perovskite structure could be obtained. We could control the degree of orientation by various parameters such as hydrolysis, a $PbTiO_3$ seed layer and a concentration of sol-gel solution. The highest measured remanent polarization, dielectric constant and piezoelectric coefficient are $24.16\;{\mu}C/cm^2$, 2808, and 159 pC/N, respectively.

• Journal of Dairy Science and Biotechnology
• /
• 제39권1호
• /
• pp.36-50
• /
• 2021

This study aimed to evaluate the biological potential of functional food, i.e., specific peptides obtained from the hydrolysis of milk protein, by assessing their antioxidant and antibacterial properties. For the preparation of casein hydrolysates, commercial enzymes were added to 10% casein solution in a 1:200 (w/v) ratio, and samples were collected each hour. Based on the assessment of the degree of hydrolysis (DH) of casein hydrolysates, it was observed that the concentration of all enzymatic hydrolysates increased rapidly from 30 to 40 minutes. However, no change was observed in their concentrations after 150 minutes. Protamex® and Neutrase® exhibited the highest DH when compared to other enzymes. Furthermore, SDS-PAGE was performed for analyzing the proteolytic pattern of each enzyme, except for Flavourzyme®, and peptides in the size range of 20-25 kDa were identified. Subsequently, peptides produced by two enzymes were isolated using a preparative liquid chromatography system. Overall, NF3, NF4, PF5, and PF6 showed higher antioxidant potential than other peptide fractions. Moreover, NF7 and PF3 exhibited the highest antibacterial activity. In this study, we evaluated the biological potential of novel casein-derived peptides that may find application in the food and healthcare industry.

• Preventive Nutrition and Food Science
• /
• 제14권4호
• /
• pp.323-328
• /
• 2009

Cryotin F could be used for hydrolyzing shrimp byproducts into bioactive ingredients, which could be used as value-added products. The objective of this study was to investigate the optimum condition for antioxidative activities of the enzymatic hydrolysate produced with Cryotin F using response surface methodology with central composite rotatable design. Shrimp byproducts (shells and heads) were hydrolyzed with Cryotin F. The experimental ranges of the independent variables for 20 experimental runs were 28.2-61.8${^{\circ}C}$ reaction temperature, pH 6-10 and 0.5-5.5% enzyme concentration. The degree of hydrolysis for the reaction products was measured. Their antioxidative activities were measured using 1,1-diphenyl-2-picryl-hydrazyl (DPPH) scavenging activity and Fe-chelating activity. The experimental method with central composite rotatable design was well designed to investigate the optimum condition for biofunctional ingredients with antioxidative activities using Cryotin F because of their high R2 values of 0.97 and 0.95 for DPPH-scavenging activity and Fe-chelating activity, respectively. Change in enzyme concentration did not significantly affect their antioxidative activities (p<0.05). Both DPPH scavenging activity and chelating activity against Fe for the enzyme hydrolysates were more affected by the pH of enzyme hydrolysis than by their action temperature. DPPH-scavenging activity was higher at acidic pH than alkali pH, while chelating activity against Few was inversely affected. Hydrolysate of shrimp byproducts showed high antioxidative activities depending on the treatment condition, so the optimum treatment of enzymatic hydrolysate with Cryotin F and other proteases can be applied to shrimp byproducts (shells) and other protein sources for biofunctional ingredients.