• Journal of Ginseng Research
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• 제34권4호
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• pp.321-326
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• 2010

Enzymatic treatment conditions for red ginseng residue (RGR) were investigated to apply RGR as a microbial medium. Polysaccharide hydrolyase and protease were screened to obtain high solid and carbohydrate yields, and a good degree of carbohydrate hydrolysis. The optimal dosage and reaction time for Viscozyme, the chosen polysaccharide hydrolyase, were found to be 1.0% (w/w) and 3 h, respectively. Of the tested proteases, Flavourzyme, whose optimal dosage was 0.5% (w/w), was selected. Co-treatment with the optimal dosages of Flavourzyme and Viscozyme increased solid yield, carbohydrate yield, and degree of carbohydrate hydrolysis by 76%, 65%, and 1,865%, respectively, over levels in non-treated RGR. The culture characteristics of Leuconostoc mesenteroides strain KACC 91459P grown in enzymatically hydrolyzed red ginseng residue (ERGR) and RGR suspensions were compared. After cultivation for 6 h, the viable cell counts of both cell suspensions rapidly increased to $1.3{\times}10^9$ colony-forming units (CFU)/g. Moreover, while the viable cell population drastically decreased to $2.4{\times}10^6\;CFU/g$ for cells grown in RGR medium, it was maintained in cells fermented in ERGR medium for 24 h.

• 생명과학회지
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• 제25권7호
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• pp.795-800
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• 2015

굴은 영양학적으로 뛰어난 식품이다. 또한 굴은 소스를 만드는 좋은 원료로 사용되어 진다. 이 연구에서는 이러한 굴과 굴 자숙액을 이용하여 좋은 맛과 풍미를 나타내는 아미노산 조성을 가지기 위한 가수분해 조건과 생성된 가수분해물의 특성에 대하여 연구하였다. 효소는 상용되고 있는 것으로 Acalase, Flavourzyme, Neutrase 와 Protamax가 사용 되었다. 효소활성이 최대가 되는 조건은 각 회사에서 주어진 것을 이용하였다. 각 효소들의 최적 조건하에서 균질화된 굴과 굴 자숙액은 0.5, 1.0,1.5, 2, 4, 6시간 동안 반응 시켰다. 굴의 가수분해도는 13.2±0.1%이었지만, 효소를 사용한 경우에는 2시간까지는 가수분해 시간이 경과함에 따라 급격히 증가하여 29.9-32.7%의 범위를 나타내었고, 8시간 후에는 36.9-40.5% 범위를 나타내었다. 효소 중에서는 Protamax가 2시간 이내에는 27.4±0.4%의 가수분해율을 나타냈었다. 굴 자숙액의 경우 초기의 가수분해율이42.7±0.1%이었고, 가장 높은 가수분해물의 Protamax를 사용한 것으로 가수분해율은 72.1±0.1%이었다. 굴은 모든 효소에서 비슷한 경향을 나타내지만, 굴 자숙액은 효소 별 차이가 있었다. 가장 높은 가수분해율을 보이는 Protamax를 사용한 경우, 아미노산의 조성을 분석해 보면, 6시간 가수분해한 것이 최상의 상태를 나타내고 있었다. 따라서, 효수분해 반응의 적합한 시간과 아미노산의 함량을 비교하여 판단하였을 때, 6시간 가수분해한 것이 최적의 조건으로 판단되었다.

• 한국식품저장유통학회지
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• 제13권1호
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• pp.71-76
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• 2006

반응표면분석법을 이용하여 가수분해 조건에 콩 가수분해물의 품질 특성을 모니터링 하였다. 수율은 protease 농도에 크게 영향을 받았으며, $0.4\%$ 이상의 농도에서는 가수분해 시간의 영향이 점차 증가하였다. 수율에 대한 회귀식의 $R^2$는 0.978로서 $1\%$ 이내에서 유의성이 인정되었다 가용성고형분은 pretense첨가량과 가수분해시간의 영향이 모두 나타났으며, 회귀식의 $R^2$는 0.954로서 $1\%$ 이내에서 유의성이 인정되었다. 가수분해도는 pretense첨가량이 높을수록 증가하다가 최대점(pretense첨가량 $0.57\%$, 가수분해시간 5.49hrs) 이후에는 감소하는 경향이었으며, 회귀식의 $R^2$는 0.916으로 $5\%$ 이내에서 유의성이 인정되었다. 칼슘내인성은 protease첨가량의 영향이 크게 작용하였으나 $0.4\%$ 이상의 protease에서는 가수분해 시간의 영향이 급격히 증가하였으며, 회귀식의 $R^2$는 0.932로서 $5\%$ 이내에서 유의성이 인정되었다 총 페놀성 물질은 pretense첨가량과 가수분해 시간에 비례적으로 증가하였으며, 회귀식의 $R^2$는 0.920으로 $5\%$ 이내에서 유의성이 인정되었다. 이상의 결과 콩분말의 최적 가수분해조건은 protease첨가량 $0.51\~0.66\%$, 가수분해 시간 $6.5\~9.0\;hrs$의 조건으로 예측되었으며, 최적 조건으로 제조한 가수분해물의 실측치는 예측치와 유사하였다.

• 한국막학회:학술대회논문집
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• 한국막학회 1996년도 추계 총회 및 학술발표회
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• pp.92-93
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• 1996

PVA membrane was widely used in the dehydration pervaporation process. PVA membrane showed remakable selectivity towed water and an excellent film-forming polymer, with a good resistance to orgamic solvents but it has poor stability in aqueous mixtures. Generally the PVA is manufactured by the hydrolysis reaction from poly vinyl acetate(PVAc) and so the degree of PVA hydrolysis is a major parameter for properties of PVA membrane such as the crystallinity and polarity.

• 한국식품영양과학회지
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• 제26권6호
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• pp.1086-1090
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• 1997

Morphological properties on lintnerized maize starches with different amylose content were investigated. With increasing the lintnerization periods and decreasing the amylose content, hydrolysis rate was increased. As amylose content of starch was increased, the degree of damage with acid treatment was decreased by SEM. With increasing hydrolysis, iodine affinity, apparent amylose content and ${\lambda}_{max}$ of lintnerized starches were decreased. Water binding capacities of lintnerized starches were higher than those of native starches.

• 펄프종이기술
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• 제42권3호
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• pp.67-73
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• 2010

Pine (Pinus densiflora) and aspen (Populus euramericana) wood meals were treated with ozone at various time schedule in acidic condition. The lignin contents and surface area of the ozone treated wood meals were determined and the enzymatic hydrolysis rate of ozonated wood meals was evaluated. The feasibility of enzymatic hydrolysis of the ozone treated wood meal was obviously influenced with the degree of delignification. After ozone treatment of wood meal for 10min, total pore volume were slightly increased in the surface of wood meal. When wood meals were treated with ozone longer than 10min, few change in the pore volume was observed. However, the area of over $50{\AA}$ of pore size is increased with ozonation time. As a conclusion, the rate of enzymatic hydrolysis of wood is more effective with the pore size distribution than the total pore volume.

• 한국축산식품학회지
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• 제35권3호
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• pp.350-359
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• 2015

This review focuses on the enhanced functional characteristics of enzymatic hydrolysates of whey proteins (WPHs) in food applications compared to intact whey proteins (WPs). WPs are applied in foods as whey protein concentrates (WPCs), whey protein isolates (WPIs), and WPHs. WPs are byproducts of cheese production, used in a wide range of food applications due to their nutritional validity, functional activities, and cost effectiveness. Enzymatic hydrolysis yields improved functional and nutritional benefits in contrast to heat denaturation or native applications. WPHs improve solubility over a wide range of pH, create viscosity through water binding, and promote cohesion, adhesion, and elasticity. WPHs form stronger but more flexible edible films than WPC or WPI. WPHs enhance emulsification, bind fat, and facilitate whipping, compared to intact WPs. Extensive hydrolyzed WPHs with proper heat applications are the best emulsifiers and addition of polysaccharides improves the emulsification ability of WPHs. Also, WPHs improve the sensorial properties like color, flavor, and texture but impart a bitter taste in case where extensive hydrolysis (degree of hydrolysis greater than 8%). It is important to consider the type of enzyme, hydrolysis conditions, and WPHs production method based on the nature of food application.

• Preventive Nutrition and Food Science
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• 제20권3호
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• pp.183-189
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• 2015

In the present study, an optimum protease was selected to hydrolyze the egg white liquid protein for the antioxidant peptides. Alcalase treatment yielded the highest amount of ${\alpha}$-amino groups (15.27 mg/mL), while the control (no enzymatic hydrolysis) showed the lowest amount of ${\alpha}$-amino groups (1.53 mg/mL). Alcalase also gave the highest degree of hydrolysis (DH) value (43.2%) and was more efficient for egg white liquid hydrolysis than the other enzymes. The Alcalase hydrolysate had the highest radical-scavenging activity (82.5%) at a concentration of 5.0 mg/mL. The conditions for enzymatic hydrolysis of egg white liquid with Alcalase were selected as substrate : water ratio of 2:1. Five percent Alacalse treatment did not show significant (P>0.05) increases of DH and ${\alpha}$-amino nitrogen content after 24 hhydrolysis. Thirty two hour-hydrolysis with 5% Alcalase is sufficient to make antioxidative egg white liquid hydrolysate from egg white liquid. DPPH and ABTS radical-scavenging activities were significantly (P<0.05) higher after enzymatic digestion. These results suggest that active peptides released from egg-white protein are effective radical-scavengers. Thus, this approach may be useful for the preparation of potent antioxidant products.

• Environmental Engineering Research
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• 제19권1호
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• pp.83-89
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• 2014

The effects of initial solid concentration and microwave irradiation (MWI) time on the hydrolysis of waste activated sludge (WAS) were investigated. MWI time strongly influenced WAS hydrolysis for all initial solid concentrations of 8.20, 31.51, and 52.88 g VSS/L. For all WAS, the volatile suspended solids (VSS) solubilization degree ranged from 35.6% to 38.4% during a total MWI time of 10 min. Soluble chemical oxygen demand (SCOD) concentration increased at a rate proportional to the decrease of VSS during the MWI. However, the clearly different VSS solubilization patterns that were observed during the MWI were explained by the 2-step hydrolysis of WAS, consisting of the initial disintegration of the easily degradable part of the sludge, followed by the subsequent disintegration of the hardly degradable part of the sludge. WAS hydrolysis rates for 3 to 6 min of MWI were significantly lower than those for less than 3 min, or more than 6 min. From these results, 3 min MWI time and WAS of 31.51 g VSS/L (centrifugal thickener WAS) showed the most efficient hydrolysis of WAS at 36.0%. The profiles of total nitrogen (T-N) concentrations corresponded well to the SCOD increases in terms of the empirical formula of bacterial cell mass ($C_5H_7O_2N$). The negligible T-N increase and pH decrease during WAS hydrolysis by MWI will allow the application of this process to subsequent biological processes, such as anaerobic digestion.

• KSBB Journal
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• 제14권6호
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• pp.696-701
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• 1999

본 연구에서는 lipase를 이용해서 ricinoleic acid를 대량생산하기 위해 피마자유의 완전가수분해 조건을 찾고자 하였다. 널리 알려진 lipase CR, lipase CC, lipase PP를 대상으로 피마자유의 가수분해의 가능성을 시험하고, 유기용매를 사용함으로써 가수분해도를 향상시킬 수 있음을 확인하였다. 일반적으로 lipase의 활성을 감소시키는 극성용매의 경우 피마자유의 가수분해에 있어서도 효소의 활성을 감소시켰고, 물과 섞이지 않는 hydrophobic solvent가 피마자유의 가수분해도를 크게 증가시키는 것을 확인하였다. 본 연구에서는 isopropyl ether의 효과가 가장 크며, 조건에 따라 가수분해도를 두 배 이상 증가시킨다는 것을 확인하였다. 그리고 유기용매를 사용함으로써 pH의 영향을 바꾸거나 감소시킬 수 있다는 사실도 확인하였다. 용매와 물의 부피비에 의해서 가수분해가 영향을 받는다는 사실과 특히 유기용매보다는 물의 양에 절대적으로 영향받는다는 사실을 발견하였다. 하지만, 물과 유기용매의 부피비와 함께 lipase와 피마자유의 무게비도 매우 중요하다는 것을 확인하였다. 30$^{\circ}C$에서 isopropyl ether를 사용할 경우 무게 비로 2 wt%일 때는 약 82%, 4 wt% 이상의 lipase CC나 lipase CR을 사용하면 피마자유가 완전히 가수분해되는 사실을 발견하였다.