• Food Science and Preservation
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• v.7 no.2
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• pp.184-188
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• 2000

This study was conducted to investigate enzymatic maceration of radish, cabbage, soybean sprout and carrot with cell separating enzymes in order to obtain individual cells. We studied the macerating properties of Macerozyme R-200, Macerozyme R-10 and Sumyzyme MC on vegetables. Degree of enzymatic maceration was decreasing order of radish, carrot, cabbage and soybean sprout. The degree of enzymatic maceration among macerating enzymes was decreasing order of Macerozyme R-200, Macerozyme R-10 and Sumyzyme MC. The degrees of enzymatic maceration of radish, carrot, soybean sprout and cabbage treated with Macerozyme R-200 for 2hr were 91.0, 80.6, 62.5 and 35.1%, respectively. Total pectin, color and viscosity of carrot macerates increased as the maceration rate increased.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.58-63
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• 2004

Cell-separating enzymes were used to investigate enzymatic maceration of watermelon and muskmelon containing single cells. Watermelon and muskmelon were macerated with Macerozyme A and Sumyzyme MC for 30-120min. Changes in maceration properties such as yields, color, viscosity, total sugar, total pectin, total polyphenol, particle size distribution, minerals, and free amino acids of suspensions after enzymatic disintegration were investigated. Contents of biochemical components in the supernatant of suspensions increased with increasing treatment time. Suspensions containing single cells showed good thermal stability without affecting original qualities. Mineral content of single-cell suspension was higher than those of watermelon and muskmelon juices. Potassium contents of single-cell suspension and juice were 240.8 and 172.7 mg%, respectively. Results suggest single-cell suspensions of watermelon and muskmelon can he utilized as ingredients for new beverages.

• Journal of Life Science
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• v.15 no.6 s.73
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• pp.851-856
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• 2005

Although valuable microbes have been isolated from the soil for the various productions of useful components, the microbes which can be cultivated in the laboratory are only $0.1-1\%$ of all microbes. To solve this problem, the study has recently been tried for making the valuable components from the environment by directly separating unculturable micrbial DNA in the soil. But it is known that humic acid originated from the soil interrupts various restriction enzymes and molecular biological process. Thus, in order to prevent these problems, this study modified the method separated soil DNA with phenol, CTAB and PEG. In order to compare the degree of purity for each DNA and the molecular biological application process, $A_{260}/A_{280}$ ratio, restriction enzymes, and PCR were performed. In case of DNA by the modified method, total yield of DNA was lower but $A_{260}/A_{280}$ ratio was higher than the previously reported methods. It was confirmed that the degree of purity is improved by the modified method. But it was not cut off by all kinds of tested restriction enzymes because of the operation of a very small amount of interrupting substances. When PCR was operated with each diluted DNA in different concentrations and GAPDH primer, the DNA by the modified method could be processed for PCR in the concentration of 100 times higher than by the previously reported separation method. Therefore, this experiment can find out the possibility of utilization for the unknown substances by effectively removing the harmful materials including humic acid and help establishing metagenomic DNA library from the soil DNA having the high degree of purity.