• Applied Chemistry for Engineering
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• v.34 no.5
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• pp.556-565
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• 2023

Fast industrial and agricultural expansion result in the production of heavy metal ions (HMIs). These are exceedingly hazardous to both humans and the environment, and the necessity to eliminate them from aqueous systems prompts the development of novel materials. In the present study, a UIO-66 (COOH)₂ metal-organic framework (MOF) containing free carboxylic acid groups was post-synthetically modified with L-glutamic acid via the solid-solid reaction route. Pristine and glutamic acid-treated MOF materials were characterized in detail using several physicochemical techniques. Single-ion batch adsorption studies of Pb(II) and Hg(II) ions were carried out using pristine as well as amino acid-modified MOFs. We further examined parameters that influence removal efficiency, such as the initial concentration and contact time. The bare MOF had a higher ion adsorption capacity for Pb(II) (261.87 mg/g) than for Hg(II) ions (10.54 mg/g) at an initial concentration of 150 ppm. In contrast, an increased Hg(II) ion adsorption capacity was observed for the glutamic acid-modified MOF (80.6 mg/g) as compared to the bare MOF. The Hg(II) ion adsorption capacity increased by almost 87% after modification with glutamic acid. Fitting results of isotherm and kinetic data models indicated that the adsorption of Pb(II) on both pristine and glutamic acid-modified MOFs was due to surface complexation of Pb(II) ions with available -COOH groups (pyromellitic acid). Adsorption of Hg(II) on the glutamic acid-modified MOF was attributed to chelation, in which glutamic acid grafted onto the surface of the MOF formed chelates with Hg(II) ions.

• Biotechnology and Bioprocess Engineering:BBE
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• v.11 no.3
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• pp.251-257
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• 2006

The components of the media used to elicit the biosynthesis of $poly-{\gamma}-glutamic$ acid $({\gamma}-PGA)$ by Bacillus subtilis ZJU-7 were investigated, particularly the carbon and nitrogen sources Of the 7 carbon sources investigated, sucrose induced the highest rate of ${\gamma}-PGA$ productivity; among the nitrogen sources, tryptone had the best effect for ${\gamma}-PGA$ production. A $2^{6-2}$ fractional factorial design was used to screen factors that influence ${\gamma}-PGA$ production significantly, and a central composite design was finally adopted to formulate the optimal medium. ${\gamma}-PGA$ productivity improved approximately 2-fold when the optimal medium was used compared with the original nonoptimized medium, and volumetric productivity reached a maximum of 58.2 g/L after a 24-h cultivation period.

• Horticultural Science & Technology
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• v.18 no.6
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• pp.808-810
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• 2000

The chemical components of xylem sap collected from kiwifruit (Actinidia chinensis Planch cv. Hayward) trees were analyzed and processing of xylem sap drink were accomplished to increase utilization of xylem sap as a drink. Water content, soluble solids, viscosity, and pH of the xylem sap were 99.60%, 0.90%, 1.01, and 6.50, respectively. In the xylem sap, fructose was the highest among free sugars followed by glucose, sucrose, galactose, and mannitol. The major inorganic components in the sap were calcium, potassium, and magnesium, and calcium was the dominant among them. Ten kinds of amino acids in the xylem sap were detected by amino acid analyzer, and the major amino acids were glutamic acid, lysine, and isoleucine. Glutamic acid was the most dominant amino acid in the xylem sap. Major compositions of xylem sap drink were 74.5% xylem sap, 15% kiwifruit puree and 10% high fructose. Nutritional facts in drink (252 mL) processed by using the xylem sap were 21.8 g sugar, 23.1 mg calcium, 14.1 mg potassium, 554.5 mg amino acid, and 15.6 mg ascorbic acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.727-733
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• 1995

This stduy was attempted to establish the basic data for evaluating chemical components in the sap from birches(Betula platyphylla Sukatschev, Betula costata Trautv, Betula davurica Pallas), bamboos(Phyllostachys pubescens, Phyllostachys bambusoides, Phyllostachys nigra), Darae(Actinidia arguta). Calcium and potassium in five kinds of mineral detected in the sap were dominant mineral, magnesium, sodium and iron in order and calcium, potassium and magnesium are abundant in the sap from bamboo more than the other sample and the contents were 242.0~422.1mg/L, 793.8~ 2504.1mg/L and 72.6~165.9mg/L, respectively. Free sugars of the sap determined were glucose, fructose and sucrose, but maltose was not detected. The contents of glucose and fructose of the sap from Betula platyphylla Sukatschev(#2) were the highest and 42.1g/L and 36.9g/L, respectively. The detectabel nucleotides and their related compounds were CMP, UMP, GMP, IMP, AMP and hypoxanthine. The total contents of composition amino acids detected from eighteen kinds of the sap were in the range of 2.4~30.4mg%. The major amino acids were taurine, glycine, lysine, alanine and threonine in the sap from birch(#1, #2), glutamic acid and lysine in the sap from Betula costata Trauty(#3) and Betula davurica Pallas(#4), lysine, valine, alanine, serine, tyrosine and glutamic acid in the sap from bamboos, and glutamic acid, leucine, alanine in the sap from Darae.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.37-41
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• 2000

This study has been carried out to investigate the chemical composition of Acorus calamus L., a wild plant (Chang Po) which has long been used as a medicine or a hair rinse in Korea and China. Potassium was found to be the most predominant mineral in leaf and root, followed by calcium, magnesium, and phosphorus, in a decreasing order. Contents of potassium in leaf and root account for 54a.65 mg% and 242.87 mg%, respectively. Contents of these minerals in leaf were higher value than that in root. Glucose and fructose were found to be the major free sugars in leaf and root. Malic acid was the most abundant organic acid of leaf and root, and followed by citric acid. Fourteen different kinds of fatty acids were identified from the leaf and root. Content of unsaturated fatty acids. such as linolenic, and linoleic acid ware higher than that of saturated fatty acids. Content of total amino acids was 3 times higher in leaf than that in root. Leucine was the major amino acid in leaf and glutamic acid in root.

• Korean journal of food and cookery science
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• v.17 no.1
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• pp.80-90
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• 2001

This study was carried out to investigate to proximate compositions, free sugars, organic acids, amino acids, and volatiles from the fresh leaf, root and seed of coriander. The research results are as follows: Moisture was 79.93% in the leaf, 81.89% in the root. Crude protein, crude lipid and crude ash were the highest in the seed. Ascorbic acid was 65.4mg% in the leaf and 37.83mg% in the root. Glucose, fructose and sucrose were the major free sugars. Glucose was 7.92mg% and fructose 7.51mg% in the leaf. Sucrose was 17.34mg% in the root, highest level. Among organic acids, malic acid was 354.55mg% in the leaf, the highest level. The content rate of organic acids was high in the order of leaf, seed and root. The content rate of total amino acid was high in the order of seed, root and leaf. Glutamic acid and aspartic acid were high in the leaf and root. Glutamic acid and proline were high in the seed. The content rate of free amino acid is the same as that of total amino acid. Glutamic acid and serine were high in the leaf and seed. Glutamic acid and treonine were high in the root. The contents of total amino acid in each parts of the coriander was higher than that of free amino acid, The composition of amino acid in the total amino acid and free amino acid was different. The volatile constituents were extracted by steam distillation method and analyzed by GC-Mass. The content of the volatile constituents was 45.31mg% in the leaf, (E)-2-decenal was the highest, followed by decanal, 2-dodecenal, (E)-2-decen-1-ol in order, aldehyde and alcohol was major constituents. The content of the volatile constituents was 36.01mg% in the root and 54.37mg% in the seed. linalool was the highest in the root and seed. it was 22.27 %, 53.67% in root and seed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.708-712
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• 2006

The chemical properties of yellow and red onion were investigated and analyzed to provide basic data for functional food materialization and processing. The moisture and nitrogen free extract contents of yellow and red onion were 92.80%, 5.13% and 92.47%, 5.59%, respectively. Mineral components of yellow and red onion were rich in K (123.64 and 114.41 mg%), Na (34.09 and 33.57 mg%) and P (27.04 and 20.56 mg%). The major free sugar of yellow onion were glucose (744.2 mg%) and fructose (705.9 mg%). Whereas major free sugar of red onion were sucrose (692.8 mg%) and fructose (517.3 mg%). Glutamic acid, phenylalanine and aspartic acid in yellow and red onion were major amino acids. Abundant free amino acids in yellow onion were hydroxy-L-proline (27.34 mg%), L-serine (27.34 mg%) and L-arginine (26.25 mg%). Abundant free amino acids in red onion were L-glutamic acid (16.35 mg%), ammonium chloride (15.22 mg%) and L-serine (10.93 mg%). Ascorbic acid contents are higher in red onion (28.34 mg%) than in yellow onion (19.20 mg%). Quercetin and total polyphenol of yellow and red onion were 15.24 mg%, 5.70 mg% and 0.319 mg/g and 0.248 mg/g, respectively.

• Journal of Aquaculture
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• v.20 no.1
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• pp.19-25
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• 2007

For establishing a basal diet for the Pacific bluefin tuna Thunnus orientalis (PBT), feeding stimulants were initially identified by omission test using the synthetic extract of horse mackerel, Trachurus japonicus. Four feeding trials were conducted using juvenile PBT weighing $9.0{\pm}0.91\;g$ (trial 1, 2 and 3) and $1.6{\pm}0.23\;g$ (trial 4), which were originated from an artificial seedling production. The fish fed the casein diet with each test solution were added at the ratio of 100 g casein diet to 100 g jack mackerel muscle. A complete synthetic extract of jack mackerel containing all 3 fractions, amino acid, nucleotide and organic nitrogenous base, exhibited a comparable feeding stimulant activity compared to that of natural extract. The omission of nucleotide or amino acid fraction showed lower feeding activity, but the omission of other nitrogenous fraction maintained a similar feeding stimulant activity compared to that of the synthetic extract (trial 1). Inosine-5' monophosphate $Na_2$ (IMP) was identified as a major constituent for maintaining feeding activity. The mixture of L-alanine, L-glutamic acid, L-histidine, L-lysine, taurine and IMP induced a similar feeding activity compared to that of the synthetic extract (trial 2 and 3). In trial 4, the highest feeding activity was finally obtained in the mixture of L-histidine, L-glutamine and IMP, followed by the synthetic extract, the mixture of L-lysine, L-alanine and IMP, IMP and the mixture of L-histidine, L-glutamic acid, L-lysine and L-alanine. These results revealed that the mixture of L-histidine, L-glutamic acid and IMP for the proper feeding stimulant of PBT in this study.

• Korean Journal of Food Science and Technology
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• v.5 no.4
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• pp.197-200
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• 1973

A bacterium strain, K-73-3, which was isolated from waste soil Korea brewing factory, could grow on acetate as the sole carbone source and accumulated a considerable amount of L-glutamic acid in the liquid culture medium (20 g/l). This strain was named Corynebacterium sp. by the standard method of taxonomy procedures given in the Manual Microbiological Methods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.766-772
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• 2007

The enzymatic hydrolysate of skipjack tuna cooking drip with good functionality was prepared by incubation with Alcalase for 30 min. For the preparation of functional seasoning sauce with enzymatic hydrolysate (SSE), the additives, such as concentrated enzymatic hydrolysate (100 mL), yeast extract powder (0.7 g), lactose (0.4 mL), liquid smoke (0.3 g) and sea tangle powder (1.4 g), were added to the enzymatic hydrolysate and boiled before filtration. The proximate composition of SSE was 11.8% for crude protein, 5.77 for pH and 11.9% for salinity. The SSE was higher in the crude protein, while lower in the salinity than commercial seasoning sauce. ACE inhibitory activity ($IC_{50}$) and antioxidative activity (PF) of SSE were 6.2 mg/mL and 1.14, respectively, which were superior to those (9.9 mg/mL in IC50 and 0.91 in PF) of commercial seasoning sauce. The free amino acid content (1,905.2 mg/100 mL) and taste value (58.65) of SSE were higher than in those (712.7 mg/100 mL and 34.30, respectively) of commercial sauce. Total amino acid content of SSE (10,965 mg/100 mL) was higher than that (4,818 mg/100 mL) of commercial sauce. The major amino acids of SSE were glutamic acid (12.2%), proline (11.0%), histidine (10.7%) and glycine (9.9%). The results suggested that SSE could be commercially sold.