• KSBB Journal
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• v.10 no.3
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• pp.304-316
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• 1995

For fuel alcohol production, enzymatic liquefaction and saccharification of tapioca starch by ${\alpha}$-amylase and glucoamylase were studied. The thermophilic ${\alpha}$-amylase Termamyl produced from Bacillus licheniformis gave a better liquefaction than the relalively low temperature enzyme BAN from B. subtilis. Oplimal temperature and pH with Termamyl were $90∼95^{\circ}C$ and 5.8, respectively. Minimal amount of Termamyl 240uc for a satisfactory liquefaction for a two-hour reaction was about 0.0125% (v/w) with respect to the mass of tapioca used. For saccharification experiments two enzymes, Novo AMG and Do-I1 enzymes were compared. The enzymatic activity of each enzyme was a little different depending on the substrate used and the latter was found to have a significant amount of ${\alpha}$-amylase activity. With Novo AMG optimal temperature was about $58^{\circ}C$ The pH optimum was 4.3 with maltose, however, with tapioca, no difference was observed between pH 4.3 and 5.7 which is a natural, unadjusted pH of liquefied tapioca. For 85% of completion of saccharification, it was necessary to use 0.0625% (v/w) of Novo AMG 400L for tapioca and to run the reaction for more than 10 hr, Packed volume of solid particles in tapioca slurry remained at around 30% during liquefaction and saccharification. This indicates that the removal of the solid particle before fermentation is not economically feasible at all, even though the solid particles make it very difficult to operate the bioreactor in a continuous mode with cell-recycle.

• Preventive Nutrition and Food Science
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• v.13 no.3
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• pp.166-175
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• 2008

In this study, we focused on natural water-soluble antioxidants from the Jeju benthic diatoms, Achnanthes longipes, Navicula sp. and Amphora coffeaeformis. They were prepared by enzymatic digestion using five carbohydrases (Viscozyme, Celluclast, AMG, Termamyl and Ultraflo) and five proteases (Protamex, Kojizyme, Neutrase, Flavourzyme and Alcalase) and their potential antioxidant activity was assessed. Among the enzymatic digests, Neutrase digest from A. coffeaeformis exhibited the highest effect in DPPH radical scavenging. Flavourzyme (48.7%), Viscozyme (47.4%) and Celluclast (45.7%) digests from Navicula sp. exhibited higher $O^{{\cdot}-}_2$ radical scavenging activity. Viscozyme digest from A. coffeaeformis (45.9%) possessed the highest effects in hydroxyl radical scavenging. Termamyl (89.3%) and Protamex (88.8%) digests from A. coffeaeformis had strong metal chelating activity. Lipid peroxidation was significantly inhibited in Termamyl and Kojizyme digests from A. longipes, AMG and Termamyl digests from Navicula sp. and Kojizyme digest from A. coffeaeformisi. These data suggest that enzymatic digests of the Jeju benthic diatoms might be valuable sources of antioxidant which can be applied in food and pharmaceutical industry.

• ALGAE
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• v.24 no.3
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• pp.169-177
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• 2009

In this study, we focused on natural water-soluble antioxidants from fresh water microalgae, Pediastrum duplex and Dactylococcopsis fascicularis from Jeju Island, Korea. They were prepared by enzymatic digestion using five carbohydrases (Viscozyme, Celluclast, AMG, Termamyl and Ultraflo) and five proteases (Protamex, Kojizyme, Neutrase, Flavourzyme and Alcalase), and the potential antioxidant activity of each was assessed. All enzymatic digests from P. duplex showed significant DPPH scavenging effects. Termamyl (60.6%) digest from P. duplex possessed the highest effects on hydrogen peroxide scavenging. Celluclast (58.1%) and Kojizyme digests (56.9%) from D. fascicularis possessed higher effects on superoxide anion radical scavenging. All enzymatic digests exhibited significant effects on both NO· scavenging and metal chelating. Lipid peroxidation was significantly in inhibited Viscozyme, Termamyl and Kojizyme digests from P. duplex and Ultraflo, Protamex, Kojizyme and Alcalase digests from D. fascicularis. These data suggest that enzymatic digests of the fresh water microalgae, P. duplex and D. fascicularis might be valuable sources of antioxidant which can be applied in food and pharmaceutical industry.

• Journal of Food Hygiene and Safety
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• v.35 no.1
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• pp.83-92
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• 2020

This study investigated the optimal conditions of enzymatic reaction for production of isomaltooligosaccharides (IMO) using rice flour. To manufacture IMO, commercial enzymes (Termamyl 2X, Maltogenase L, Promozyme D2, Fungamyl 800L and Transglucosidase L) were used. The sugar composition and amount of IMO were examined by HPLC with charged aerosol detector (HPLC-CAD) in each manufacturing process. Liquefaction reaction was performed according to different Termamyl 2X concentrations (0.025%, 0.05%, 0.075%, 0.1%) and reaction times (1 h, 2 h). As a result, the reducing sugar content was the highest at 138.26 g/L when 0.075% Termamyl 2X was added for 2 hours. In order to optimize simultaneous saccharification and transglucosylation, experiments on enzyme selection, enzyme concentration and enzyme reaction time were conducted. Reaction with 0.0015% Maltogenase L, 0.05-0.1% Promozyme D2 and 0.1% Tansglucosidase L was effective in decreasing glucose content and increasing content of IMO with a high degree of polymerization. A change in sugar content was observed every 6 hours to determine the optimal reaction time, and the highest IMO was produced after 36 hours of reaction (75.36 g/L). The IMO prepared under optimal conditions showed isomaltose, 35.11 g/L; panose, 11.97 g/L; isomaltotriose, 19.95 g/L; isomaltotetraose, 7.46 g/L; isomaltopentaose, 1.05 g/L at 18 brix and the ratio of IMO in the total sugar was 56.37%.

• Korean Journal of Food Science and Technology
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• v.40 no.3
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• pp.290-296
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• 2008

This study examined the physicochemical properties of chemically and enzymatically cross-modified waxy rice starches. The waxy rice starch was cross-linked using phosphorous oxychloride, and then partially hydrolyzed with four commercial ${\alpha}$-amylases (Fungamyl, Termamyl, Liquozyme, Kleistase). Swelling power and the moisture sorption isotherm did not change with cross-modification. Two cross-modified waxy rice starches (hydrolyzed with Termamyl and Liquozyme) showed higher solubilities than native starch and the two other cross-modified starches (hydrolyzed with Fungamyl and Kleistase). In terms of RVA characteristics, the two cross-modified waxy rice starches hydrolyzed with Termamyl and Liquozyme, respectively, had lower peak viscosity, holding strength, and final viscosity than the native starch. However, the two starches hydrolyzed with Fungamyl and Kleistase, respectively, revealed higher peak viscosity, holding strength, and final viscosity than the native starch. No differences were displayed in the X-ray diffraction patterns and DSC thermal characteristics of the cross-modified waxy rice starch as compared to both the native and cross-linked starches, indicating that cross-linking and enzymatic hydrolysis occurred in the amorphous region and did not alter the crystalline region.

• ALGAE
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• v.19 no.1
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• pp.59-68
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• 2004

Hizikia fusiformis hydroysates by five carbohydrases (Viscozyme, Celluclast, Termamyl and Ultraflo) and five proteases (Protamex, Kojizyme, Neutrase, Flavourzyme and Alcalase) were investigated for their extraction efficacy (yield and total total polyphenolic content) and antioxidative activity (DPPH radical and hydrogen peroxide scavenging activity). Termamyl and Ultraflo of the carbohydrases and Flavourzyme and Alcalase of proteases were selected by their high eficacy of extraction and antioxidative activity. Selected enzymes were used to investigate the optimum enzymatic reaction time and dosage (enzyme/substrate ratio) suitable for hydorolysis. Optimum reaction time for the enzymatic hydrolysis was 3 days and optimum dosage of hydrolysis was observed as 5%. Simultaneously, Ultraflo of the two carbohydrases and Alcalse of the two proteases were selected as the most effective enzymes. Combination of Ultraflo and Alcalase under optimum hydrolysis conditions could intensify the extraction efficacy of antioxidative materials form H. fusiformis. The hydrolysate obtained by combining the enzymes was separated into four different molecular weight fractions (<1kD, 1-10 kD, 10-30 kD and >30 kD) and recorded the polyphenolic content distribution and respective antioxidative ability. The fraction <1kD was identified as less effective and those fractions > 1kD indicated comparatively higher antioxidative activities related to their polyphenolic content.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.5
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• pp.738-746
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• 2011

We manufactured rice-whole soybean curd by a microbial transglutaminase (MTGase) with a mixture of hydrolyzed rice and micronized whole soybean powder (MWSP) and analyzed its rheological properties, including texture, viscoelasticity, protein cross-linking, and surface structure. A 40% rice suspension digested with a Termamyl enzyme at $85^{\circ}C$ for 20 min showed a 9.0% reducing sugar and a consistency of $1.27\;Pa{\cdot}s^n$, resulting in a great reduction in consistency. A MWSP suspension with 22% solid content was transformed into a typical tofu texture. MWSP curd fortified with 7.5% rice showed enhanced texture properties, with a hardness of 639.6 dyne/$cm^2$, and a springiness of 0.96. In a MWSP suspension (18~22% w/v) treated with 5% MTGase, viscoelasticity increased dependently with MWSP concentration, and a 22% MWSP indicated a G' value of 5.1 Pa and a G'' value of 9.0 Pa. Furthermore, soybean proteins present in the 22% MWSP curd largely disappeared or formed polymers with a high molecular weight by MTGase reaction within 30 min. MWSP (22%) fortified with 7.5% rice showed similar polymerization patterns on SDS-PAGE. The surface structure of the rice-MWSP curds was more dense and homogeneous network due to the addition of hydrolyzed rice. However, the surface structure of all rice-MWSP curds became rough and showed a non-homogeneous network after cold storage.

• Journal of Microbiology and Biotechnology
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• v.18 no.3
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• pp.503-511
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• 2008

An edible marine red alga, Grateloupia filicina, collected from Jeju Island of Korea was hydrolyzed by cheap food-grade carbohydrases (Viscozyme, Celuclast, AMC, Termamyl, and Ultraflo) to investigate its anticoagulant activity. Among the tested enzymatic extracts of G. filicina, a Termamyl extract showed the highest anticoagulant activity. Anion-exchange chromatography on DEAE-cellulose and gel-permeation chromatography on Sepharose-4B were used to purify the active polysaccharide from the crude polysaccharide fraction of G. filicina. The purified sulfated polysaccharide (0.42 sulfate/total sugar) showed ${\sim}1,357kDa$ molecular mass and was comprised mainly of galactose(98%) and 1-2% of glucose. The sample showed potential anticoagulant activity on activated partial thromboplastin time (APTT) thrombin time (TT) assays. The purified G. filicina anticoagulant (GFA) inhibited the coagulation factor X (92%), factor II (82%), and factor VII (68%) of the coagulation cascade, and the molecular interaction (protein-polysaccharide) was highly enhanced in the presence of ATIII (antithrombin III). The dissociation constant of polysaccharide towards serine proteins decreased in the order of FXa (58.9 nM) >FIIa (74.6 nM) >FVII (109.3 nM). The low/less cytotoxicity of the polysaccharide benefits its use in the pharmaceutical industry; however, further studies that would help us to elucidate the mechanism of its activity are needed.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.214.2-215
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• 2003

압출조리 공법에 의한 한국형 쌀 이유식 제조에서 아밀라제 첨가가 압출미분의 물성 변화에 미치는 영향을 알아보았다. 압출조리기의 스크류 회전수는 200rpm, 원료의 사입속도는 180g/min로 고정하여 작동하였다. 원료 쌀가루의 수분함량은 18, 23, 28%로 가수하였고 첨가된 아밀라제는 Bacillus licheniformis로부터 분리한 Termamyl 120LS(NOVO사), Bacillus amylolichuefaciens로부터 분리한 BAN 240L(NOVO사) 및 맥아분말이다. 아밀라제 첨가에 의해 압출미분의 수용성지수는 3배까지 증가했고, 환원당 생성량은 원료의 수분함량에 크게 영향을 받아 28% 수분함량에서 급격히 증가하여 수용성지수와는 다른 경향을 나타내었다. 겔 투과크로마토그래피에 의한 분자량적 구조 변화 측정 결과 아밀라제 첨가에 의해 고분자 획분이 상당히 감소했으며 상대적으로 저분자 획분이 증감함을 알 수 있었다. 아밀라제의 잔존환성은 아밀라제 종류에 따라 다르며 가장 내열성인 Termamyl 120LS의 경우 용융부위 온도 14$0^{\circ}C$에서 27%까지 감소하였다. 침전법에 의한 분산특성은 아밀라제 작용에 의해 수용성 물질이 증가함에 따라 침전층의 감소를 나타내었으나 처리온도가 14$0^{\circ}C$로 증가하면 침전층의 높이는 증가하였다. 겉보기 점도는 아밀라제 첨가에 의해 무처리 압출미분의 1/4~1/200로 감소하였다. 시판 이유식의 권장농도에서의 점도와 같은 점도 수준에 도달하기 위해서는 원료의 수분함량(18, 23, 28%), 아밀라제 종류 및 첨가량, 계량부위 온도에 따른 각 작동조건의 압출미분을 최고 1.8배의 양을 사용할 수 있었다. 이상에서 살펴본 바와 같이 원료 쌀가루에 첨가된 아밀라제가 압출조리기내를 통과하면서 쌀가루의 가수분해를 일으켜 환원당 등 수용성 물질이 증가하고 분산특성이 좋아지며 점도가 낮아지고 결국 이유식의 열량밀도를 증가시킬 수 있음을 확인할 수 있었다.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1128-1133
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• 1998

Extrusion cooking treatment was compared with autoclaving/cooling treatment for formation of enzyme resistant starch of high amylose corn starch (HACS). Effects of barrel temperature $(100^{\circ}C,\;120^{\circ}C,\;140^{\circ}C)$ and feed moisture content (25%, 35%, 45%) on extrusion processing in a co-rotating twin-screw extruder under fixed screw speed (100 rpm) were investigated by measuring enzyme resistant starch (RS) yield. RS yield were estimated by in-vitro pancreatin digestion method and enzymatic-gravimetric method using termamyl. Barrel temperature and yield of RS were negatively correlated and feed moisture content and yield of RS was positively correlated as determined by in-vitro pancreatin method. The highest yield (38.4%) of RS was obtained from HACS extrudate processed at the barrel temperature of $100^{\circ}C$ and the feed moisture content of 45%, while the yield of RS by 5 times of autoclaving/cooling was 25%. The yield of RS by in vitro pancreatin digestion method was 20.7% with high amylose corn starch and 8.2% with ordinary corn starch (CS), respectively, under the same extrusion condition (barrel temperature $120^{\circ}C$, feed moisture content 35%). At the same condition, the yields of RS by enzyme-gravimetric method were 14.6% with HACS and 6.8% with CS, respectively. The yield of RS increased during the storage at $4^{\circ}C$ for 4 weeks and the highest yield (60%) was obtained by the storage of HACS extrudates extruded at $100^{\circ}C$ and 45% feed moisture content.