• Food Science and Preservation
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• v.23 no.3
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• pp.355-360
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• 2016

In this study, the quality characteristics of spray dried powders from unripe fig extract were investigated. The protease activities of unripe fig and peeled unripe fig extract were 0.11 unit/mL and 0.28 unit/mL, respectively. The spray dried powder of unripe fig extracts was analzed using different maltodextrin ratios (F-MD 5, 5% maltodextrin; F-MD 10, 10% maltodextrin; and F-MD 20, 20% maltodextrin). The spray-dried powder showed the highest protease activity with F-MD 10 (0.84 unit/g). The moisture content and L value of the spray-dried powder were higher than those of the freeze-dried powder. The particle diameter of the freeze-dried powder ($209.67{\mu}m$) was higher than that of the spray-dried powders ($22.18{\sim}37.33{\mu}m$). The water absorption index ranged from 0.18 to 0.40, while the water solubility index ranged from 94.40% to 98.80%. In the in vitro digestion study, spray-dried powders of the unripe fig showed a protease survival range of 16.47%~24.80%. In conclusion, it is considered appropriate to use the spray-dried powder (F-MD 10) of unripe fig as a meat tenderizer for processing food.

• Journal of the Korean Magnetics Society
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• v.4 no.3
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• pp.226-232
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• 1994

Rapidly solidified $SmFe_{7+x}M_{x}(M=Mo,\;V,\;Ti)$ compound were found to crystallize in the ${Sm(Fe,\;M)}_{7}$ based stable magnetic phase by introducing a second transition element into the Sm-Fe binary system. The ${Sm(Fe,\;M)}_{7}$ phase exhibits the highest Curie temperatuer ($T_{c}=355^{\circ}C$) ever Known in the Sm-Fe magnetic systems with a quite high intrinsic coercivity($_{i}H_{c}=3~6\;kOe $). The ${Sm(Fe,\;M)}_{7}$ phase remains stable even after annealing if once form during the rapid solidification. The primary reason for the high coercive force is due to the fine grain size($2000~8000\;{\AA}$)of the magnetic ${Sm(Fe,\;M)}_{7}$ matrix phase, and the enhanced Curie temperature is attributed to the extended solid-solubility of the additive transition elements in Fe matrix, which leads to volume expansion of the ${Sm(Fe,\;M)}_{7}$ cell causing an enhanced coupling constant of Fe atoms.

• Journal of the Korean Society of Food Science and Nutrition
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• v.2 no.1
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• pp.1-21
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• 1973

The muscle of abalone, Notohaliotis discus (REEVE), and top-shell, Turbo cornutus Solander, were examined for protein composition. Then paramyosins which are known as one of the important structural protein of the muscle fibrils were isolated from the both muscle and their physico-chemical properties such as solubility, salting-out behaviour, intrinsic viscosity, ATPase activity, etc. involving amino acid composition and N-terminal amino acid residues were investigated to elucidate phylogenie characteristics more intensively from the viewpoint of comparative biochemistry. The analysis of protein composition resulted in the following estimations: abalone muscle; water-soluble protein of 22 %, salt-soluble protein, 34%, alkali-soluble protein, 20%, and stroma protein, 24%, and top-shell muscle; water-soluble protein of 16%, salt-soluble protein, 30%, alkali-soluble protein, 29%, and stroma protein, 25%, respectively. It is demonstrated in sedimentation analysis that paramyosin and myosin-actomyosin account for approximately 65% and 35% of the salt-soluble protein of abalone, and that the composition of both sediments in top-shell was approximately 70% and 30%, respectively. The ultracentrifugally homogenous paramyosins isolated essentially according to Bailey's ethanol-dried method from both of the muscle showed a $S^{\circ}_{20,w}$ of 3. 14s for abalone and a $S^{\circ}_{20,w}$ of 3.50s for top-shell. The both paramyosins were commonly rich in arginine, aspartic acid, and glutamic acid, while scarcely contained proline and tryptophan, in rough accord with the other paramyosins thus far reported. It is clear that these gastropod paramyosins showed of having the characteristic N-terminal amino acid residues such as N-aspartic acid, N-valine, N-serine, and N-threonine in common. The abalone paramyosin completely salted in with KCl beyond $0.35{\mu}$ and the top-shell paramyosin beyond $0.30{\mu}$. The abalone paramyosin was salted-out between 18% and 30% saturation of ammonium sulphate and the top-shell paramyosin between 22% and 29% saturation. The intrinsic viscosities at abalone and top-shell paramyosins at $25^{\circ}C$ were estimated respectively to be 3.1 dl/g and 2.6 dl/g showing somewhat higher than the values for some other paramyosins from lamellibranchs. In regard with the ATPase activity, the para myosin specimens did not exhibit any significant activity over through the pH conditions of 5 to 9.5. irrespective of the presence of $Ca^{++}$ or $Mg^{++}$. So was the case with the abalone paramyosin prepared by a slightly modified Bailey's wet-extraction method.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.10
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• pp.1507-1516
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• 2002

Meat and bone meal is a valuable protein and mineral source in diets of production animals and contributes to the protein, energy and mineral component of diets. The aim of the present study was to more accurately characterise the apparent ileal amino acid digestibility of meat and bone meals produced in New Zealand and evaluate routine in vitro assays used in practise to measure meat and bone meal quality. A total of 94 commercial meat and bone meals from 25 New Zealand rendering plants over a two and a half year period were analysed for proximates, gross energy, gross amino acid content (incl. hydroxyproline, hydroxylysine and lanthionine), apparent ileal amino acid digestibility, pepsin nitrogen digestibility, protein solubility and bone content. The mean crude protein content of the 94 meat and bone meal samples was 56.8% with a range of >35% units and a coefficient of variation of 9.8%. The mean crude fat and ash content were 10.0 and 28.4% respectively. These latter components showed a large range (16 and 43%, respectively) with coefficients of variation above 22%. Amino acid digestibility between samples was highly variable with lysine and sulphur amino acids digestibility ranging between 45.8-89.0 and 38.2-85.5%, respectively. Pearson correlation coefficients are presented between crude protein content and individual gross amino acids, crude protein content and individual digestible amino acid content, and pepsin N digestibility and individual digestible amino acid content. There was a significant relationship between the digestible amino acid nitrogen content and the crude protein content while pepsin nitrogen digestibility was not correlated to ileal amino acid nitrogen digestibility (r=-0.06). Meat meals with a high protein content had relatively low hydroxyproline and hydroxylysine levels something that was attributed to the levels of collagen from bone. The data indicated that lanthionine (formed upon heat treatment of cysteine with a hydroprotein) is not a good indicator of the heat treatment employed to meat and bone meals. Step-wise multiple regression equations to predict the apparent digestible content of amino acids from rapid in vitro assays are presented. The most selected variables included ash and crude fat content. In general the equations derived for the essential amino acids had a higher degrees of fit (R2) compared to the non-essential amino acids. The R2 for the essential amino acids ranged from 0.43 for histidine and 0.68 for leucine. These equations provide a means of more rapidly estimating the apparent ileal digestible amino acid content (protein quality) of meat and bone meal using standard analyses.

• KSBB Journal
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• v.11 no.5
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• pp.606-612
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• 1996

A specific ammino auid in a mixture can be crystallized inside an ion exchange column when displacer concentration is high enough to concentrate the amino acid in a pure band beyond its solubility limit. Glutamic acid formpd a discrete crystal layer in a cation exchanger column by operating displacement development mode and using a high concentration of displacer NaOH. The glutamic acid crystal formed was eluded from the column with the effluent stream and collected in a fraction collector. When 1.0 M of NaOH was used as a displacer, more than 60% of the loaded glutamic acid was recovered as crystal. The continuous crystallization and dissolution of crystal occurred, resulting in apparent movement of the crystal along the column without clogging or pressure increase. NaOH was proved a better displacer than NaCl because hydroxide ions neutralized hydrogen ions released from the resin and thus reduced the number of hydrogen ion competing with sodium ion for re-adsorption. The displacement development process coupled with crystallization provided higher concentration and recovery of glutamic acrid than conventional chromatography.

• BMB Reports
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• v.35 no.3
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• pp.330-336
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• 2002

The lgtB genes that encode $\beta$-1,4-galactosyltransferases from Neisseria meningitidis ATCC 13102 and gonorrhoeae ATCC 31151 were isolated by a polymerase chain reaction using the pfu DNA polymerase. They were expressed under the control of lac and T7 promoters in Escherichia coli M15 and BL21 (DE3). Although the genes were efficiently expressed in E. coli M15 at $37^{\circ}C$ (33 kDa), most of the $\beta$-1,4-galactosyltransferases that were produced were insoluble and proteolysed into enzymatically inactive polypeptides that lacked C-terminal residues (29.5 kDa and 28 kDa) during the purification steps. When the temperature of the cell growth was lowered to $25^{\circ}C$, however, the solubility of the $\beta$-1,4-galactosyltransferases increased substantially. A stable N-terminal his-tagged recombinant enzyme preparation could be achieved with E. coli BL21 (DE3) that expressed lgtB. Therefore, the cloned $\beta$-1,4-galactosyltransferases were expressed under the control of the T7 promoter in E. coli BL21 (DE3), mostly to the soluble form at $25^{\circ}C$. The proteins were easily purified to homogeneity by column chromatography using Ni-NTA resin, and were found to be active. The galactosyltransferases exhibited pH optimum at 6.5-7.0, and had an essential requirement for the $Mn^{+2}$ ions for its action. The $Mg^{+2}$ and $Ca{+2}$ ions showed about half of the galactosyltransferase activities with the $Mn^{+2}$ ion. In the presence of the $Fe^{+2}$ ion, partial activation was observed with the $\beta$-1,4-galactosyltransferase from N. meningitidis(64% of the enzyme activity with the $Mn^{+2}$$Ni^{+2}$, $Zn^{+2}$, and $Cu^{+2}$ ions could not activate the $\beta$-1,4-galactosyltransferase activity. The inhibited enzyme activity with the $Ni^{+2}$ ion was partially recovered with the $Mn^{+2}$$Fe^{+2}$, $Zn^{+2}$, and $Cu^{+2}$ ions, the $Mn^{+2}$$\beta$-1,4-galactosyltransferase activity was 1.5-fold stimulated with the non-ionic detergent Triton X-100 (0.1-5%).

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.546-551
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• 1993

Rice flour obtained by four different milling methods, Pin mill. Colloid mill, Micro mill, and Jet mill, were used to investigate physico-chemical properties and product. Crude fat, ash, and protein contents of rice flours between different milling methods were similar. Blue value, amylose content, and damaged starch which related to properties of rice flour were reduced in the order that of Jet mill, Micro mill, Colloid mill, and Pin mill. Water absorption index, water solubility index, and water retention capacity increased as damaged starch increased. Hardness of gel(15%) is the highest value for Pin mill. The finer granules (Jet mill) had lower gelatinization onset(To) and peak(Tp) than any other rice flours. Those result are simillar with amylogram properties. Enthalpy of gelatinization increased as damaged starch increased. Jet mill had the highest score (p<0.05) of overall test in sensory evaluation and good paste properties.

• Membrane Journal
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• v.25 no.3
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• pp.223-230
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• 2015

We synthesized novel polyimides with high gas permeability and selectivity for application of gas separation membrane. 2,2-bis(3,4-carboxylphenyl) hexafluoropropane dianhydride (6FDA) and two kinds of amines with high permeability and solubility were used to prepare the novel polymide. 2,4,6-Trimethyl-1,3-phenylenediamine (DAM) was used to improve gas permeability and 4,4-Methylenedianiline was used to improve the gas selectivity respectively. The polyimide copolymers were synthesized by commercial chemical imidization method using Triethylamine and Acetic anhydride and their average molecular weights were over 100,000 g/mol. The glass temperature (Tg) and the thermal degradation temperature were characterized using differential scanning calorimeter (DSC) and thermogravimetric analysis (TGA). The synthesized copolymers showed high Tg over $300^{\circ}C$ and high thermal degradation temperature over $500^{\circ}C$. The gas permeation properties were measured by time-lag equipment. Although general polyimides showed very low gas permeability, synthesized polyimide copolymer showed high $O_2$ permeability of 10.1 barrer with high $O_2/N_2$ selectivity around 5.3. From this result, we confirm that these membranes have possibility to apply to gas separation membrane.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.42-48
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• 1998

Physicochemical properties of waxy maize starch and oxidized waxy maize starch with sodium hypochlorite $(0{\sim}60\;mg\;CL_2/g\;starch,40^{\circ}C,\;pH\;10,\;3.0\;hr)$ were studied. As sodium hypochlorite concentration was increased, the content of crude lipid and crude protein of the oxidized starch were decreased. And crude protein content and whiteness was considered to show negative regression. However, the crude ash content of the oxidized starch increased significantly with oxidation and bore a positive regression to the chlorine content. There was a progressive increase in the carboxyl content with increasing oxidant level. After pasting in hot water and cooling, viscosity of the oxidized starches were drastically lower than that of native starch . As carboxyl contents of the oxidized starch increased, the solubility and swelling power was increased. When waxy maize starch treated with 0, 1.5, 3.0 and 6.0% sodium hypochlorite, temperature of initial gelatinization of oxidized starch was shown to 65, 65, 60 and $50^{\circ}C$, respectively. The oxidized waxy maize starches also form clearer pastes. Water binding capacity of the oxidized starch decreased as the degree of carboxyl group substitution increased. Waxy maize starch has polygonal and some round granules which range from about 3.7 to $20\;{\mu}m$ in diameter. Surface appearance of the waxy maize starch became rough when oxidized with sodium hypochlorite. When homogenate of the oxidized waxy maize starch solution and corn germ oil was stored under room temperature for 24 hours, the emulsion stability was considered to depend on starch concentration and degree of substitution.

• The Korean Journal of Pain
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• v.6 no.2
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• pp.213-219
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• 1993

The use of buprenorphine by epidural route in the prevention of postoperative pain has been controversial. High lipid solubility of buprenorphine caused the same parenteral/epidural analgesic dose ratio, and the analgesic effect of epidural buprenorphine possibly due to systemic absorption, which revealed no advantages of epidural administration against parenteral injection. On the contrary, epidural buprenorphine had longer duration of action and fewer side effects than parenteral buprenorphine, which advocated the epidural use of buprenorphine. We studied the efficacy of epidural buprenorphine by comparing epidural buprenorphine with epidural morphine in terms of latency and the duration of analgesic action, and the incidence of side effects. 0.15mg and 0.3mg of epidural buprenorphine had shorter latency than 2mg of morphine. 0.3 mg of buprenorphine had longer duration of action than 4 mg of morphine. The incidence of nausea and vomiting were slightely higher in buprenorphine group than in morphine group. Voiding difficulty and pruritus were little in buprenorphine group, while the incidence of somnolence was markedly higher in buprenorphine group. Form our results we conclude that epidural buprenorphine may be useful in the treatment of postoperative pain, and but recognize both advantages and disadvantages as compared epidural morphine.