• Korean Journal of Agricultural Science
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• v.43 no.1
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• pp.109-115
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• 2016

Silk has had a reputation as a luxurious and sensuous fabric but it is not popular due to the expensive price and poor durability. To develop the silk materials that apply the various industries, the artificially synthesized gene can be introduced into the silkworm and expressed in the silk gland. Transgenic silkworms for the mass production of green fluorescent silks are generated using a fibroin H-chain expression system. For commercial use, safety assessment of the transgenic silkworms is essential. The purpose of this study was to examine the potential acute oral toxicity of EGFP protein expressed in genetically modified (GM) fluorescence silkworm and to obtain the approximative lethal dose in the male and female at 6-weeks ICR mice. EGFP protein was fed at a dose of 2,000 mg/kg body weight in five male or five female mice. Mortalities, clinical findings and body weight changes were monitored for 1, 3, 7, 14 days after dosing. At the end of 14 day observation period, all mice were sacrificed, and the postmortem necropsy were performed. The test group was not observed death case. Also the effect was not admitted by test substance administration in common symptoms, the body weight and postmortem. The results of single-dose oral toxicity test showed that approximative lethal dose of EGFP protein expressed in fluorescence silkworm was considered to exceed the 2,000 mg/kg body weight in both sexes.

• Nutritional Sciences
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• v.9 no.4
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• pp.317-322
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• 2006

Soybeans are well-known as allergenic foods. Koreans consume large amounts of soybean foods, such as kochujang, which have gone through the fermentation process. To lower the allergenicity of these foods, we prepared hypo allergenic kochujang with aloe extract (AK). A sensory evaluation was conducted along with a clinical evaluation that used a double-blind, placebo-controlled food challenge (DBPCFC) test These tests were designed to evaluate the acceptability of the fermented foods. In comparison to normal kochujang (NK), AK elicited a higher sensory test score, and the rate of positive reactions in atopic dermatitis patients during the DBPCFC test was reduced. Methods of protein extraction, protein quantitation with sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE), and protein identification using two-dimensional (2D) gel electrophoresis were performed for both NK and AK to compare the functional factors. We found a reduction in the levels of high molecular proteins even though the bands of the proteins had not entirely disappeared, indicating that the boiling and fermentation process changed the soybean protein patterns. The rate of the reduction of high molecular proteins was more effective in the AK. In conclusion, AK can be recognized as a food with hypoallergenic effect.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.25 no.1
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• pp.1-10
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• 2019

Environmental evaluation of two different oxygen high barrier films were performed using life cycle assessment. One of the films (traditional film) was composed of aluminum oxide coated PET film, ink, LDPE and LLDPE. Another film (new film) was consists of PET, ink, protein based coating material, LDPE, LLDPE. Main layer to achieve the high oxygen barrier for traditional film was aluminum oxide coated PET film, whereas the protein based coating material act as oxygen barrier layer for new film. Functional unit of this study was 1000 pouches made of traditional and new film. System boundary was factory to gate. The results of this study revealed that the new film shows better environmental performance for most of impact indicator than traditional film, except marine eutrophication and fine particulate matter formation due to extra coating process in new film system.

• Korean journal of food and cookery science
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• v.9 no.4
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• pp.308-311
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• 1993

This study was carried out in order to study the effect of mungbean protein on quality characteristics of angel parfait. The foaming properties of mungbean protein was tested and angel parfait was made with mungbean protein. The results were as follows: 1. Foam expansion values of mungbean protein were generally dependent on protein concentration to 3かio protein suspension. From 1％ to 3％ suspen-sion, foam expansion values increased. However, over 3％ suspension, the values decreased. 2. The foaming stability appeared the greatest value as protein concentration increased. But it was not signifi-cantly different over than 5% concentration. 3. The overrun of angel parfait made with munbean protein was significantly higher than that of made with soybean protein and sensory evaluation data presented that angel parfait made with mungbean protein was significantly higher than that of soybean protein.

• Korean journal of food and cookery science
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• v.6 no.3 s.12
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• pp.33-41
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• 1990

This study was conducted to compare the characteristics of the ordinary soybean curd and 3 protein-adding soybean curds (soy protein, casein, gelatin). The sensory evaluation, textural analysis by Instron Universal Testing Machine & the microstructure analysis by SEM for 4 soybean curds were carried out. The results were as follows: 1. In sensory evaluation. 1) The differentiation of soybean curds was greatly explained by `hardness in mouth' through ANOVA test. 2) Discriminant analysis showed that the properties of casein soybean curd were different from those of other three soybean curds by discriminant function I, and the properties of soy protein soybean curd were slightly different from those of ordinary and gelatin soybean curds by discriminant function II. 2. In textural analysis by Instron, protein-adding soybean curds showed significantly lower hardness than ordinary soybean curd. 3. In microstructure analysis by SEM, soy protein soybean curd showed regular, good honeycomb-like network structure and other soybean curds showed lumpy network. The structure of gelatin soybean curd was slightly similar to that of ordinary soybean curd.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.4
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• pp.470-475
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• 2006

In order to elucidate the differences of protein profiles among soybean cultivars, the protein composition of three conventional domestic soybean cultivars and two imported ones including glyphosate-tolerant HS2906 was analyzed by total nitrogen measurement, amino acid analysis and PAGE/densitometry. There were no statistically significant differences in the levels of any amino acid, including aromatic amino acids, between glyphosale-tolerant soybean and the conventional soybean WS82. In the extraction of protein, the SDS/buffer system was more efficient than the defatting/water system. The SDS-PAGE/densitometry analysis showed that there was a similar profile of proteins among cultivars, although the amount of total protein ranged from 380.2 mg/g to 423.9 mg/g. In addition, there was no discernable difference of protein profile between glyphosate- tolerant soybean (total protein amount, 380.2 mg/g) and the conventional soybean WS82 (390.2 mg/g), although the amount of ${\beta}$-conglycinin (55 kDa) was lower in glyphosate-tolerant soybean. Meanwhile, the amount of 25 kDa protein was greater in domestic soybean cultivars than imported ones. Thus, normal PAGE/ densitometry method would be useful to analyze the difference in protein profiles of soybean proteins, and furthermore Evaluate the protein profile of proteins between GMO and conventional soybean.

• Bioinformatics and Biosystems
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• v.1 no.2
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• pp.128-133
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• 2006

This paper compares domain combination based protein-protein interaction prediction method with domain based protein-protein interaction method. The prediction accuracy and reliability of the methods are compared using the same prediction technique and interaction data. According to the comparison, domain combination based prediction method has showed superior prediction accuracy to domain based prediction method for protein pairs with fully overlapped domains with protein pairs in learning sets. When we consider that domain combination based method has the effects of assigning a weight to each domain interaction, it implies that we can improve the prediction accuracies of currently available domain or domain combination based protein interaction prediction methods further by developing more advanced weight assignment techniques. Several significant facts revealed from the comparative studies are also described in this paper.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.2
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• pp.202-213
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• 1985

The protein nutritional quality of foods has become an important factor to food processors with the advent of nutritional labeling regulations for foods. Then, as is true today, the officially approved assay for protein nutritional quality was the rat based protein efficiency ratio(PER) bioassay. The PER bioassay requires a minimum of 28 days to performe, and is therefore not applicable to routine quality assurance use by the food industry. Within the past ten years there has been a research emphasis placed on the development of rapid, inexpensive, biological and/or chemical based assays for protein nutritional quality. It was hoped that if a rapid assay could be developed and thoroughly tested, it could be used in lieu of the PER bioassay in the day-to-day quality assurance screening of food ingredients and products. The rapid assays developed in the hope of attaining this goal have been based on microorganisms, proteolytic enzymes, and amino acid profiles, as well as combinations of the above. In this review, it will be described and briefly discussed many of procedures which had contributed conceptually as well as practically to the development of in vitro methods for the evaluation of protein quality. Special emphasis will be placed on the C-PER(computed protein efficiency ratio) assay which combines data from in vitro protease digestion and amino acid composition to predict protein nutritional quality designed by Satterlee et al. (1980), and the DC-PER(discriminant computed PER) which is a method of estimating protein quality based on rat assay and in vitro digestibility obtained using solely essential amino acid data will be also introduced.

• Journal of the Korean Society of Food Science and Nutrition
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• v.7 no.1
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• pp.1-6
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• 1978

Muscle fillets of flounder, Limanda herzensteini, were sliced into small pieces and dehydrated by the methods of sun drying, hot air drying and vacuum freeze drying, and evaluated for the protein quality by the method of shortened pepsin pancreatin digest residue (SPPDR) index which is the modified method of shortened pepsin digest residue index. In the analysis of the muscle protein hydrolysates, glutamic acid, aspartic acid and lysine comprised about 39% of the total amino acids of the protein. The content of pure protein in flounder muscle was 18.8%. The result of nutritional evaluation of the dried muscle protein by the computation of the SPPDR index showed that the freeze dried flounder muscle protein was superior in the nutritional efficiency to the others, sun dried. The freeze dried flounder muscle protein marked 89 of the SPPDR index number which is quite similar to the muscle protein of terrestrial animal in nutritional quality.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.19
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• pp.8409-8411
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• 2014

Purpose: To assess the value of multi-tumor marker protein chips in the diagnosis and treatment of ovarian cancer. Materials and Methods: Twelve tumor markers (CA19-9, NSE, CEA, CA242, CK19, ${\beta}$-HCG, AFP, SCC, c-PSA, CA125, CA724 and CA15-3) were detected by protein biochip in 220 patients with ovarian carcinomas, 205 with benign ovarian tumors and 200 healthy subjects. Results: The positivity rate was obviously higher in ovarian cancer (77.7%), than that in the benign cases (26.3%, p<0.01) and healthy subjects (4.5%, p<0.01). Serum levels of tumor markers were furthermore significantly higher in cases with lymph node metastasis (86.8%) than those without metastasis (44.7%), p<0.01. Conclusions: Multi-tumor marker protein chips provide important assistance in the diagnosis and treatment evaluation in ovarian cancers.