• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.4
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• pp.488-494
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• 1999

Hydrolytic peptides of salted and fermented anchovy sauce, and anchovy actomyosin for the development of a rapid fermentation method with conventional tastes and flavors were studied. The optimal temperatures of crude enzymes isolated from anchor, liver and viscera of squid were 55, 40$\~$45 and $45\~60^{\circ}C$, respectively. Crude enzyme isolated from anchovy was more effective on hydrolysis of anchovy actomyosin than that from squid liver and viscera. But the crude enzyme from squid liver was less effective on NaCl than that from anchovy. Three peptides occurred in anchovy actomyosin hydrolyzed with crude enzymes from anchovy and squid liver for 30 min. Their molecular weight were determined by Superdex 200 gel chromatography as 10,800, 5,800 and 2,600 dalton. When anchovy sauce was hydrolyzed with crude enzymes of anchovy, squid liver and viscera, and Protamex during 70 days, ranges of their low molecular weight of hydrolyzed peptides were 300$\~$1,000dalton detected by Sephadex G-50 and their major amino acid compositions were glutamic acid, glycine and alanine, which was related with conventional tastes. Those amino acid compositions were similar to those of anchovy sauce hydrolyzed with squid liver, In the case of Protamex treatment, hydrolyzed peptides had high levels of isoleucine and leucine, being associated with the bitter, but a low level of glutamic acid.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.10a
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• pp.163-164
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• 2001

생선회 육질의 단단함(toughness)은 생선회의 맛을 좌우하는 중요한 요인이며, 육질의 단단함은 결합조직의 주성분인 collagen의 함량 및 분포 형태에 의해서 결정되어지는 어종에 따른 고유의 단단함(background toughness)과 사후 ATP의 분해와 함께 일어나는 myosin과 actin의 결합에 의한 actomyosin복합체의 형성에 따른 근육수축에 의한 단단함(actomyosin toughness)으로 이뤄진다. (중략)

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.05a
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• pp.150-151
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• 2001

생선회 맛은 법을 때에 이빨로 느끼는 촉감, 즉 육질의 단단함에 의하여 결정되며, 육질이 단단한 어종일수록 고급 횟감으로 취급한다. 육질의 단단함에는 어종에 따라서 결정되는 고유의 단단함(background toughness)과 근육의 수축에 의한 단단함(actomyosin toughness)으로 나누어진다. 생선회 고유의 단단함은 근육 중의 collagen의 함량 및 분포형태에 따라서 결정되고, 근육의 수축에 의한 단단함은 근육이 수축되면 myosin과 actin의 결합에 의한 actomyosin복합체 형성으로 근육에 장력이 발생하여, 근육의 수축에 의한 육질의 단단함이 상승한다. (중략)

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.6
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• pp.712-718
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• 1992

This experiment was carried out to investigate some physico-chemical properties of myofibrillar proteins isolated from alkaline and acid rigor muscles of rabbit. The degree of fragmentation was about 0.35 at 3 days of postmortem in acid rigor muscle fiber, whereas it was only 0.3 at 7 days of postmortem in alkaline rigormuscle fiber. $Mg^{2+}$-activated ATPase activities of actomyosin were increased to the highest level at 1st day in acid rigor and at 3rd day in alkaline rigor muscle fiber. $Ca^{2+}$-activated ATPase activities of actomyosin were slightly increased at postmortem. $Mg^{2+}$-, and $Ca^{2+}$-activated ATPase activities were higher in alkaline rigor muscle than those in acid rigor muscle at postmortem. Solubility of actomyosin increased with postmortem but no differences were observed in rigor types. SDS-PAGE(sodium dodecyl sulfate polyacrylamide gel electrophoresis) band patterns of myofibrils did not show significant differences between rigor types, but newly 30.000 dalton proteins were appeared at 3 day postmortem in both rigor types.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.4
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• pp.481-487
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• 1999

The optimal conditions of enzymatic hydrolysis for preparation of rapid salted and fermented anchovy sauce (SFAS) using various pretenses such as trypsin, chymotrypsin, crude enzyme from squid liver and viscera, Alcalase, Neutrase and Protamex were studied. SFAS prepared with squid viscera had higher level of VBN (173.6 mg/100 g) when stored for 70 days than other samples, and peroxide values were almost equal among all samples during fermentation period. Total amino acids and nonprotein nitrogenous compounds remarkably increased as SFAS treated with Alcalase or Protamex which exhibited higher the hydrolysis rate of $57\%$ at 60 day than others. The optimal pHs of trypsin, chymotryosin, Alcalase, Neutrase and Protamex on anchovy actomyosin were 7.5, 6.5, 6.5, 7.0 and 5.0, respectively. Optimal temperatures of trypsin, chymotryosin, Alcalase and Neutrase were 55, 45, 60 and $55^{\circ}C$, respectively. Otherwise, Protamex activity increased as temperature increased from 20 to $70^{\circ}C$. Protamex had higher $K_m$ (3.545) and $V_{max}$ value (2.688) than others. Protamex affected less by NaCl had $52.5\%$ activity at the fermentation condition of $20^{\circ}C$ and $25\%$ NaCl. Protamex appeared to be very effective for the hydrolysis of crude actomyosin from ancnovy.

• Korean Journal of Food Science and Technology
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• v.18 no.3
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• pp.173-180
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• 1986

To investigate on the biochemical characteristics of muscle fiber, myofibrils and actomyosins were prepared front red muscle and white muscle, and their ATPase activities and SDS-polyacrylamide gel electrophoretic patterns were compared. Also biochemical characteristics of bovine muscle were compared with those of chicken muscle for the detection of species characteristics. SDS-polyacrylamide gel electrophoretic analysis indicated that red muscle contained nlore 30K component of myofibril than white muscle. Differences in KCI concen-tration dependency of actomyosin ATPase activities and ATPase activity-pH cone were observed, when bovine muscle were compared with chicken muscle.

• The Korean Journal of Food And Nutrition
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• v.10 no.4
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• pp.468-474
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• 1997

This study was designed to investigate the changes in meat quality of beef shank, rib and loin during storage at 8$^{\circ}C$. The shear force value(SFV) of beef shank and loin decreased significantly after 6days storage, beef loin was no significant difference during storage. The SFV in early storage period was high in the order of beef rib, loin and shank, but the SFV of beef rib and loin was similar in course of storage period. The Myofibrillar fragmentation index(MFI) of beef shank increased significantly after 6 days storage, but beef rib and loin early storage was high in the order of beef rib, loin and shank. The actomyosin extractability after 3days storage increased in all parts of beef, but beef loin decreased after 6 days storage. In case of Mg2+-ATPase activity of actomyosin, beef shank increased to 3 days storage, and this reached the level of 0 day after 6days. The MG2+-ATPase activity of beef rib and loin was similar, but beef rib in early storage was higher than beef loin. The Ca2+-TPase activity of beef shank increased to 3 days and decreased after 6 days storage, beef rib was not different during storage and beef loin decreased slightly during storage.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 1995.06a
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• pp.253-254
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• 1995

• Food Science and Biotechnology
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• v.17 no.1
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• pp.199-202
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• 2008

The effects of $\beta$-(1,6)-galactosyl trehalose trisaccharide ($\beta$-GT) that was preferentially produced by Escherichia coli $\beta$-galactosidase on cryo- and thermo-protections of protein were investigated with those of other sugars at the level of 8% (w/v). As compared to a control without sugar additive, $\beta$-GT effectively enhanced 32-54% of the cryoprotection of fish actomyosin against repeated freeze-thawing and frozen storage, and also 49% of the protection against thermal inactivation of pyrophosphatase, respectively. As a result, it was significantly more effective than sorbitol and trehalose in both cryoprotection and thermoprotection. Thus, $\beta$-GT would be possibly applied as a sugar substitute for cryo- and thermo-protective applications of food protein.

• Animal cells and systems
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• v.4 no.3
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• pp.201-214
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• 2000

Two quite different types of plant cells are analysed with regard to transduction of the gravity stimulus: (i) Unicellular rhizoids and protonemata of characean green algae; these are tube-like, tip-growing cells which respond to the direction of gravity. (ii) Columella cells located in the center of the root cap of higher plants; these cells (statocytes) perceive gravity. The two cell types contain heavy particles or organelles (sataoliths) which sediment in the field of gravity, thereby inducing the graviresponse. Both cell types were studied under microgravity conditions ($10^{-4}$/ g) in sounding rockets or spacelabs. From video microscopy of living Chara cells and different experiments with both cell types it was concluded that the position of statoliths depends on the balance of two forces, i.e. the gravitational force and the counteracting force mediated by actin microfilaments. The actomyosin system may be the missing link between the gravity-dependent movement of statoliths and the gravity receptor(s); it may also function as an amplifier.