• Microbiology and Biotechnology Letters
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• v.21 no.3
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• pp.281-287
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• 1993

Rye stillage was adopted as a substrate for the production of yeast biomass by a thermotolerant yeast Candida rugosa isolated from East Africa. In the batch fermentation, the yield of biomass and crude protein reached 4.9-8.4g/l and 2.2-3.5g/l, respectively, the rate of COD reduction was about 20%. Over 90% amount of main components such as glycerol and lactic acid were assimilated, but protein assimilation reached only to 38-45% of the initial content. Crude protein content of the dry yeast biomass produced was 42-47% and sulfur-containing amino acid was revealed as limiting essential amino acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.4
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• pp.372-376
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• 1984

Calorie, mineral content and amino acid composition of four japonica, seven $j{\times}indica$ and one waxy milled rice were analyzed. No significant differences in calorie, mineral content and amino acid composition were found between japonica and $j{\times}indica$ rice varieties. Only the variation of methionine among varieties was noticed. The most limiting amine acid of milled rices was lysine.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.35 no.5
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• pp.387-392
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• 1990

To breed good quality and high yielding varieties, and to evaluate quantity and quality of seed protein in barley, protein content of 139 cultivars, amino acid (AA) composition of 6 cultivars were analyzed. Total protein contents of cultivars tested showed variation from 12.0 to 15.7% in covered barley, 9.2 to 15.4% in hulless barley and 11.4 to 15.9% in malting barley. Varietal mean protein contents of covered barley were higher than any other barley. Barley grains harvested from northern area showed higher protein contents than those from southern area. Relationship between protein content and heading date showed negative correlation in covered barley and no significantly different in malting and hulless barley. Total amino acid (AA) showed variation from 9.51 to 11.47%, also essential amino acid (EAA) was 2.81 to 3.25%. Comparatively, percent of EAA was higher in hulless barley, but lower in covered barley. First limiting EAA was lysine, and other limiting EAAs were threonine and methionine in 6 barley cultivars tested.

• Applied Biological Chemistry
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• v.24 no.2
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• pp.94-100
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• 1981

For the chemical assessment of soybean sprouts as a protein food, the changes of amino acid compositions were investigated in soybean as well as both in cotyledon and axis at various growing stages. The total amino acid content per soybean sprout was not changed until 2 days, and thereafter decreased. In cotyledon it is decreased but increased in axis. The ratio of essential amino acid to total amino acids decreased rapidly after 4 days, especially in axis. Aspartic acid increased considerably while glutamic acid decreased. The assessment of soybean sprout with chemical score, A/E and A/T, methods showed that the values were low and that there was no consistency among two methods for sprout products. The limiting amino acid was methionine. Both chemical scores by FAO reference protein and requirement pattern showed similar decreasing order of 2 day-sprout>soybean>4 day-sprout>8 day-sprout>6 day-sprout, while both essential amino acid index and requirement index showed 2 day-sprout>soybeans>4 day-sprout> 6 day-sprout>8 day-sprout.

• Korean Journal of Food Science and Technology
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• v.10 no.4
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• pp.371-375
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• 1978

The analysis on the amino acid composition of rice varieties including one Japonica line(Jinheung) and five other Indica-Japonica breedings (Tongil, Suwon, Iri, Ushin, Milyang) recommended to raise, have been carried out to evaluate the quality and quantity of protein of them. 1) The protein contents of 5 breedings showing higher than 8.16% of Jinheung were 9.63% in 23-Milyang, 9.45% in 326-Iri, 9.36% in 264-Suwon, 8.88% of Ushin and 8.77% of Tongil. 2) The gram of total essential amino acid per gram of total nitrogen (E/T ratio) have been 2.11 in Iri, 2.10 in Tongil, 2.04 in Suwon, 2.01 in Ushin, 1.92 in Milyang and 1.83 in Jinheung. 3) The chemical scores of proteins (A/E) were 84.8 in Tongil, 83.2 in Suwon, 80.8 in Ushin, 78.4 in Iri, 89.5 in Milyang and 94.9 in Jinheung. 4) The most limiting amino acid in Jinheung was isoleucine, while that in Tongil, Suwon, Ushin, Iri and Milyang was lysine.

• Journal of the Korean Applied Science and Technology
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• v.32 no.1
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• pp.7-15
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• 2015

In this study, the thermal treatment yam (Dioscorea batatas DECNE.) was analyzed for its proximate and nutritional compositions including mineral, vitamin, amino acids and fatty acids. Thermal treatment yam is mainly consisted of carbohydrate (70.3%) with small amounts of crude protein (15.8%), crude ash (5.1%) and crude fat (1.6%). It was found to be a good source of essential minerals such as K (1100.2 mg/100 g), Mg (99.4 mg/100 g), Ca (54.8 mg/100 g) and Na (44.9 mg/100 g) but Zn (4.8 mg/100 g) and Fe (0.2 mg/100g) content was low. Little amounts of vitamin E (8.3 mg/100g), vitamin C (3.5 mg/100g) and vitamin B1 (2.1 mg/100g) could be found. The amino acid analysis revealed that the yam was superior with respect to serine (1454.2 mg%), lysine (684.6 mg%) and histidine (684.6 mg%). Essential amino acids were calculated to be 2849.3 mg%. The amino acid profiles showed that thermal treatment yam is limiting in isoleucine and phenylaline. Linoleic acid was the most predominant fatty acids with the value of 47.3% followed by palmitic acid (24.7%) and oleic acid (12.7%). And the unsaturated fatty acids including oleic acid and linoleic acid were present in big quantities in thermal treatment yam.

• BMB Reports
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• v.31 no.3
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• pp.254-257
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• 1998

The gshI gene from the Escherichia coli K-12 strain codes for ${\gamma}-glutamylcysteine$ synthetase which mediates the rate-limiting step of glutathione biosynthesis. The isolated gshI gene from E. coli K-12 has an unusual translation initiation codon, UUG. The 494th amino acid is Ala rather than Gly which was found in a mutant strain E. coli B. In order to improve the translational rate of the gshI gene of E. coli K-12, the initiation codon, UUG, was changed to the usual AUG codon by the site-specific mutagenesis. This change has resulted in a 53% increase of ${\gamma}-glutamylcysteine$ synthetase activity. The enzyme activity was also improved by replacing $Ala^{494}$ with Val (A494V) or Leu (A494L). The replacement of $Ser^{495}$ with Thr (S495T) also resulted in a 62% increase of the enzyme activity. Therefore, the specific activity of ${\gamma}-glutamylcysteine$ synthetase was increased with the increasing chain length of the aliphathic amino acid at the site of the 494th amino acid (Ala<$Val{\leq}Leu$).

• BMB Reports
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• v.35 no.3
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• pp.306-312
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• 2002

The effects of salts on the biochemical properties of D-amino acid aminotransferase from Bacillus sp. YM-1 have been studied to elucidate both the inhibitory effects of salts on the activity and the protective effects of salts on the substrate-induced inactivation. The results from UV-visible spectroscopy studies on the reaction of the enzyme with D-serine revealed that salt significantly reduced the rate of the formation of the quinonoid intermediate and its accumulation. The kinetic and spectroscopy studies of the reaction with $\alpha$-[$^2H$]-DL-serine in different concentrations of NaCl provided evidence that the rate-limiting step was changed from the deprotonation of the external aldimine to another step(s), presumably to the hydrolysis of the ketimine. Gel filtration chromatography data in the presence of NaCl showed that the enzyme volume was reduced sharply with the increasing NaCl concentration, up to 100 mM. An additional increase of the NaCl concentration did not affect the elution volume, which suggests that the enzyme has a limited number of salt-binding groups. These results provide detailed mechanistic evidence for the way salts inhibit the catalytic activity of D-amino acid aminotransferase.

• Korean Journal of Food Science and Technology
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• v.15 no.1
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• pp.90-92
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• 1983

Contents of minerals and amino acids of two varieties of husked barley (Olbori and Kangbori) and of naked barley (Sedohadaka and Baikdong) which were abrasively polished 40 and 30%, respectively, were determined. There were no significant differences in the contents for minerals (Mg, Ca, Na, K and P) between varieties of husked barley or of naked barley except P. Amino acid scores for Olbori, Kangbori, Sedohadaka and Baikong were 70, 62, 60 and 64, respectively. The first and second limiting amino acids for all varieties were lysine and isoleucine, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.2
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• pp.229-235
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• 1997

The chemical components of 5 domestic wheats(Kru, Suwon 257, Eunpa, Chokwang and Tapdong), Australian standard white wheat(ASW) and dark northern spring wheat(DNS) were determined in terms of amino acids, sugars and minerals for whole wheat and white wheat flour of 70% milling yield. The protein content of whole Eunpa and Tapdong was approximately 15%, and reduced its content approximately 1% after milling compared to that of whole wheats. The high levels of glutamic acid and proline were observed in domestic wheats. The limiting amino acid of domestic wheat was higher than that of ASW, but lower than that of DNS. Especially, Suwon 257 and Tapdong exhibited the higher limiting amino acid content than other domestic wheats. Glutamic acid and proline content increased, while lysine and threonine was decreased after milling. In general, whole wheat exhibited the higher levels of arabinose and xylose, and the lower level of glucose than flour. The results also showed domestic wheat contained the higher amount of arabinose and xylose than the foreign wheats. Domestic wheat and flour possessed the higher amount of mineral such as P, K, Na and Ca than ASW and DNS, while Al and Si were similar to others.