• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1156-1156
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• 2001

This work aimed to prove the feasibility of NIR spectroscopy to detect vegetable protein isolates (soy, pea and wheat) in milk powder. Two hundred and thirty-nine samples of genuine and adulterated milk powder (NIZO, Ede, NL) were analysed by NIRS using an InfraAlyzer 500 (Bran+Luebbe). NIR spectra were collected at room temperature, and data were processed by using Sesame Software (Bran+Luebbe). Separated calibrations for each non-milk protein added, in the range of 0-5%, were calculated. NIR data were processed by using Sesame Software (Bran+Luebbe). Prediction and validation were made by using a set of samples not included into the calibration set. The best calibrations were obtained by the PLSR. The type of data pre-treatment (normalisation, 1$\^$st/ derivative, etc..) was chosen to optimize the calibration parameters. NIRS technique was able to predict with good accuracy the percentage of each vegetable protein added to milk powder (soy: R$^2$ 0.994, SEE 0.193, SEcv 0.301, RMSEPall 0.148; pea: R$^2$ 0.997, SEE 0.1498, SEcv 0.207, RMSEPall 0.148, wheat: R$^2$ 0.997, SEE 0.1418, SEcv 0.335, RMSEPall 0.149). Prediction results were compared to those obtained using other two techniques: capillary electrophoresis and competitive ELISA. On the basis of the known true values of non-vegetable protein contents, the NIRS was able to determine more accurately than the other two techniques the percentage of adulteration in the analysed samples.

• Journal of Electrical Engineering and Technology
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• v.8 no.6
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• pp.1512-1519
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• 2013

Oil-impregnated paper is a major type of insulation used in oil-filled converter transformers for both traditional and new energy systems. This paper presents and analyzes the results of the experiment conducted on the electrical aging of oil-impregnated paper under AC-DC combined voltages using the pulsed electro-acoustic (PEA) technique. The formation and dynamics of space charge affected the performance of insulation material. The electrical aged oil-paper insulation was obtained through electrical aged experiments under the voltages. Based on the PEA technique, measurements were carried out when the oil-paper insulation system was subjected to different stressing and aging times. The space charge dynamics in the bulk of the oil-paper insulation system with different aging times were measured and analyzed. Characteristic parameters such as the total charge injection amount, the total charges of fast moving and slow moving, and the distortion factor of electric field were calculated and discussed. Results show that the longer electrical aging time, the more charges trapped in the bulk of aging sample. It leads to larger distortion factor of electric field in the bulk of aging samples and accelerate degradation of oil-paper insulation under AC-DC combined voltages.

• Journal of Applied Biological Chemistry
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• v.51 no.2
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• pp.45-49
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• 2008

Cytosolic fructose-1,6-bisphosphatase (cFBPase) in plants is a key regulatory enzyme in the photosynthetic sucrose biosynthesis. Plant cFBPases, like the mammalian FBPases, are inhibited by adenosine 5'-monophosphate (AMP) and fructose-2,6-bisphosphate (Fru-2,6-$P_2$). In the mammalian FBPases, Lys112 and Tyr113 play important roles in the AMP binding. To understand roles of the corresponding residues, Lys115 and Tyr116, in pea cFBPase, the mutant cFBPases were generated by site-directed mutagenesis. The alterations of Lys115 to Gin and Tyr116 to Phe displayed small changes in $K_m$ and $K_i$ for Fru-2,6-$P_2$, indicating that the mutation causes minor effects on the enzyme catalysis and Fru-2,6-$P_2$ binding, whereas resulted in higher than 500-fold increase of $[AMP]_{0.5}$ compared with that of the wild-type enzyme. Results indicate the residues Lys115 and Tyr116 play important roles in the binding of AMP to the allosteric site of the pea cFBPase.

• Journal of the Korean Chemical Society
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• v.41 no.6
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• pp.304-312
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• 1997

Acetolactate synthase(ALS) is the common enzyme in the biosynthetic of valine, leucine, and isoleucine, and is the target of several classes of structually unrelated herbicides, including sulfonylureas, imidazolinones, and triazolopyrimidines. In an effort to develop new and desirable herbicides, we have synthesized 4,6-dimethoxypyrimidine derivatives, and examined their inhibitory activities on pea ALS. The most active compound was found to be K11570 and $IC_{50}$ value for K11570 was 0.2 ${\mu}M.$ The inhibition of pea ALS by K11570 was biphasic, showing increased inhibition with incubation time. The K11570 showed mixed-type inhibition with respect to substrate pyruvate. Dual inhibition analysis of K11570 versus sufonylurea herbicide Ally and feedback inhibitor leucine revealed that three inhibitors were competitive for binding to ALS. The arginine modified enzyme showed decreased inhibition by K11570, sufonylurea Ally, and leucine, in constrast to, tryptophan modification did not affect on the sensitivity of ALS to the inhibitors.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.742-746
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• 1993

Retrogradation of legume starches and their gel properties were studied. From DSC results, kidney bean starch retrograded faster than other starches whereas cow pea and mung bean starches retrograded slowly. Retrogradation rate of 1% starch solutions during storage showed similar patterns to the DSC results. During storage, the sags of cow pea and mung bean gels(starch conc., 8%) were slowly increased, but that of kidney bean was rapidly increased. The water mobility of cow pea and mung bean gels, which was measured by NMR, remained unchanged for one day, afterwards decreased slowly, whereas that of red bean and kidney bean gels decreased rapidly through the storage time.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.698-702
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• 1993

Effect of heating temperature on elution patterns of soluble carbohydrate of legume starches and the texture of starch gels was investigated. The elution profiles of soluble carbohydrate obtained by Sepharose 2B-CL showed that the larger molecules were leached as the heating temperature increased. The elution profiles of soluble carbohydrate of cow pea and mung bean starches were similar, but those of kidney bean starch were different. The gel structures of cow pea and mung bean were stable with showing high values in hardness and cohesiveness. But red bean and kidney bean gels were weak in hardness and cohesiveness. As the heating temperature rised, hardness and cohesiveness were increased in gels prepared by heating for 15 min. However, the gels made by heating for 1 hour showed that less hard and more cohesive gels from cow pea and mung bean, while harder and more cohesive gels from red bean and kidney bean were obtained as the heating temperature increased from $85^{\circ}C\;to\;95^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.25 no.4
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• pp.334-339
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• 1993

Physicochemical properties such as amylose content, swelling power, gelatinization and DSC of legume starches were investigated. The granule shape of legume starches was oval. The size of cowpea and mung bean were smaller than kidney bean and red bean. The amylose content of mung bean and kidney bean was larger and were $25{\sim}29%$. Swelling power of kidney bean starch was much lower than other starches in all temperature range. In gelatinization temperature by Brabender amylogram, red bean starch was low, but kidney bean starch was rather high. Amylographic hot-paste viscosity and set back of cow pea, mung bean and red bean starches were high. But those of kidney bean starch were very low. DSC results Indicated kidney bean starch gelatinized in higher temperature. From above results, row pea and mung bean starches were similar in granule size and shape, solubility and swelling power, amylogram, and DSC thermogram. But kidney bean starch was very different and red bean starch was slightly different with the physicochemical properties of cow pea and mung bean starches.

• Journal of the Korean Society of Food Culture
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• v.10 no.1
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• pp.67-74
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• 1995

This study researched microbial change of quality according to the various phases of product flow of cooked pea and rice, cold cucumber and seaweed soup, soybean sprouts japchae feeding urban type of a commissary school and a satellite school in Daejeon area, also it suggested the possibility that the central commissary foodservice system can be established and utilized more developmental to identify its food of variation of temperature and state of safety unitl 3 hours after cooking for the case of delay of distribution and holding because of the satellite school of geographical location and traffic problem. The critical Control Points identified for each category of menu items were: Boiled pea and rice: inadequate distribution, holding and storing before assembly; Cold cucumber and seaweed soup: pre-preparation and post-preparation after cooking; Soybean sprouts japchae: Pre-preparation, post-preparation and storing. As the result of observation of the variation of temperature and microbial safety according to the delay of distribution and holding for each food, all of them were relatively safe until 3 hours after cooking, but cold cucumber and seaweed soup being stored for 3 hours, the value of E. coli is $10^3$ CFU/g. The variation of temperature was more extreme in soybean sprouts japchae than cooked pea and rice and cold cucumber and seaweed soup. It was proved that the stainless container was excellent and that adequate holding container should be used.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.10
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• pp.1434-1439
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• 2001

Eighty crossbred pigs (Large White x Landrace) weighing 9.9 kg were assigned on the basis of sex, weight and Jitter to one of five dietary treatments in a factorial $(5\;treatments\;{\times}2\;sexes)$ arrangement to compare the nutritive value of hulled and dehulled peas fed with or without enzyme (0.25% Allzyme PF and 0.5% Biogal-S). A barley and soybean meal diet served as a control. Eight castrates and eight gilts were fed each diet. Digestibility coefficients for dry matter, crude protein and energy were higher for diets containing dehulled peas than hulled peas. In addition, enzyme supplementation modestly increased the digestibility of all three nutrients. Over the entire experimental period (9.9 to 103.3 kg), there were no performance differences (p>0.05) between pigs fed soybean meal based diets or diets based on any of the pea products. In addition, there were no differences in performance between pigs fed diets containing hulled or dehulled peas or between pigs fed diets with or without dietary enzyme. Castrates gained weight significantly faster, consumed more feed but had a poorer feed conversion than gilts (p<0.05). There were no differences in carcass traits between pigs fed diets based on soybean meal or any of the pea products. Carcass traits were similar for pigs fed hulled or dehulled peas while enzyme supplementation also had no effect on carcass data. Castrate pigs had a lower carcass value index, estimated lean yield and loin lean depth (p<0.05). Loin fat depth was greater for castrates than gilts (p<0.05). The overall results of this experiment provide little support for the need for enzyme supplementation of pea based diets fed to swine. In addition, dehulling did not appreciably improve the nutritive value of peas. Therefore, since the process adds to the cost of the raw product, its use is unlikely to be economical.

• Applied Microscopy
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• v.31 no.2
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• pp.199-206
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• 2001

In 1980s, the fragmentation or subdivision of protein deposits at the periphery of protein storage vacuole was suggested as the only route of PB development in pea cotyledon cells. Since then, other independant processes such as terminal dilation , transformation and de novo development have been discussed as alternative routes for PB development, and today, these multiple mechanisms of PB development are accepted as a result of active investigations. For analysis of the protein accumulations in the ER cisternae during seed development, immunocytochemical gold labellings were applyed on the single cells separated by enzymatic digestion from cotyledon tissue. Anti-legumin labellings at the early stage, and anti-vicilin labellings at the intermediate stage were observed on the protein-filled ER. The $\alpha-Tip$, which is the ER retention protein, was labelled somewhat at late stage, and PPase, a sort of tonoplast membrane protein, was labelled at early stage.