• Journal of Applied Tourism Food and Beverage Management and Research
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• v.15 no.2
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• pp.219-230
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• 2004

The purpose of this study is to improve the quality of white pan bread by adding polymannuronic acid, an excellent rheological properties material which has the high blood control function in seaweeds, to flour. To investigate the rheological properties appropriate to the making of white pan bread, amylograph, farinograph, extensography were done adding polymannuronic acid(0%, 1%, 3%, and 5%) to flour. The gelatinization condition between flour and compositic flour, amylogram was done. The result was that the gelatinization temperature in flour(100%) was $61.0^{\circ}C$, as polymannuronic acid rate was increased by 1%, 3%, 5%, thetemperature was all the same, $63.5^{\circ}C$. The maximum viscocity temperature of flour(100%) was $92.0^{\circ}C$. that of flour added polymannuronic acid (1%) $92.5^{\circ}C$, those of flour added polymannuronic acid (3%, 5%) unchangeable. $\alpha$ -amylase activity degree, maximum viscocity was that flour(100% was 525 BU, flour added polymannuronic acid (1%) 498 B.U, flour added polymannuronic acid (3%) 385B.U, flour added polymannuronic acid (5%) 360 B.U, highly decreased. Farinograph was done, as the additional quantity of polymannuronic acid increase(1%, 3%, 5%), water absorption rate increase much more thin the control. As the additional quantity of polymannuronic acid is added from 1% to 3%, development time of dough was increase, but one added 5% was decreased. In case of extensograph was done, resistance of dough increased but extensibility is decreased, so R/E value increased.

• Journal of Life Science
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• v.19 no.3
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• pp.366-372
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• 2009

In the course of screening of useful enzyme-producing microorganisms from marine sedimentary layers, we isolated 2 amylase producing strains and tested their amylase producing activities. Analyses of 16S rDNA sequences and biochemical methods (BIOLOG) of two isolates showed that they were confirmed to be a gram positive Bacillus sp. and gram negative Pseudoalteromonas sp., respectively. Excellent amylase producing strains were termed Bacillus sp. ST-63 and Pseudoalteromonas sp. ST-140, and further studies were conducted on their amylase producing characteristics. Optimum conditions for cell growth in amylase activity were obtained when the isolate (Bacillus sp. ST-63 and Pseudoalteromonas sp. ST-140) was cultured at $30^{\circ}C$ and pH $7{\sim}8$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.3
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• pp.276-281
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• 2008

Extracts from Rododendron mucronulatum Turcz. flowers were tested for antioxidant and their inhibitory activities of ${\alpha}$-amylase, ${\alpha}$-glucosidase and angiotensin converting enzyme (ACE). Total contents of phenolics were found as $30.6{\pm}0.14mg/g$ (60% EtOH extract) and $23.2{\pm}0.21mg/g$ (water extract). Electron donation ability (EDA), ABTS [2,2azinobis(3-ethylbenzothiazoline-6-sulfonic acid)] radical decolorization, Antioxidant protection factor (PF) and thiobarbituric acid reactive substance (TBARs) were measured for the antioxidative activity of the extracts from Rododendron mucronulatum Turcz. flowers. The water extract were determined as 97.5% at ethanol extract showed 83.2% and 60% EtOH extract were 89.7% in EDA. The water extract showed higher antioxidant activity than 60% EtOH extract when evaluated by ABTS radical decolorization and antioxidant PF. The TBARS of water extracts and 60% EtOH extracts were shown as $0.29{\times}10^2{\mu}M\;and\;0.28{\times}10^2{\mu}M$, respectively, and were lower than control. ACE inhibitory activity in water extract (67.6% inhibition) was higher than that of 60% EtOH extract (46.7% inhibition) at $200{\mu}g/mL$. Water extracts had higher inhibitory activities on ${\alpha}$-amylase and ${\alpha}$-glucosidase than 60% EtOH extracts. The result suggests that the water extract from Rododendron mucronulatum Turcz. flowers will be useful as natural antioxidants and functional foods.