• Applied Chemistry for Engineering
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• v.25 no.2
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• pp.152-156
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• 2014

Isoquercitrin (IQ), quercetin monoglycoside, is classified as a polyphenol, and a minute quantity of IQ is known to be present in several plants. Recently, it was reported that IQ can be prepared by the partial enzymatic hydrolysis of quercetin diglycoside (rutin, RU). In this paper, the effects of enzyme types, enzyme amounts, and substrate concentrations on the reactivity were investigated using a series of $Pecinex^{TM}$ multi-enzymes. The reaction, when a 8 ml of Ultra Clear to 1 g of RU was applied with the substrate concentration of 1% at $50^{\circ}C$, was found to be optimum, based on the reaction rate and the selectivity to IQ.

• Mass Spectrometry Letters
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• v.8 no.3
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• pp.53-58
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• 2017

Glycated hemoglobin ($HbA_{1c}$) has been commonly used to screen and diagnose for patients with diabetes mellitus. Here the accelerated procedure of microwave-assisted sample treatment from acid hydrolysis to enzyme digestion followed by isotope dilution liquid chromatography-tandem mass spectrometry (ID-LC-MS/MS) was optimized and applied to measure $HbA_{1c}$ in an effort to speed up analysis time. First, two signature peptides of $HbA_{1c}$ and hemoglobin $A_0$ were certified with amino acid analysis by setting optimized acid hydrolysis conditions to $150^{\circ}C$, 1.5 h and $10{\mu}M$ sample concentration in 8 M hydrochloric acid. Consequently, the accurate certified peptides above were used as calibration standards to implement the proteolytic procedure with endoproteinase Glu-C at $37^{\circ}C$, 700 W for 6 h. Compared to the traditional method, the microwave heating not only shortened dramatically sample preparation time, but also afforded comparable recovery yields. The optimized protocol and analytical conditions in this study are suitable for a primary reference method of $HbA_{1c}$ quantification with full SI-traceability and other similar proteins in complex biological samples.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.45 no.6
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• pp.78-87
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• 2013

Even though the notice No. 2010-11 of the Ministry of Food and Drug Safety Administration that has been applied to analyze the content of the water soluble residue eluted from multi-layer paperboard was abolished in 2011, its application for the analysis on evaporation residue is still valid. There are very high possibilities that the noticed existing method gives the misleading result on the evaporation residue due to the water soluble starch eluted from the multi-layer paperboard. The quantitative analysis on water-soluble residue with starch content correction has been carried in the study using UV/Vis spectroscopy and HPLC. The UV/Vis spectroscopy absorbance analysis showed the large amount of the oxidized starch obtained from the aqueous residue eluted out of the multi-layer paperboard after the iodine, ${\alpha}$-amylase reaction, and starch hydrolysis. The residual content decreased by the correction through the enzyme hydrolysis.

• Food Engineering Progress
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• v.13 no.2
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• pp.85-91
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• 2009

High hydrostatic pressure and enzymatic hydrolysis (HPEH) was applied to anchovy in order to produce a natural seasoning ingredient. Total soluble solid, amino nitrogen, total nitrogen and the degree of hydrolysis of anchovy hydrolysates were investigated depending on the process parameters such as temperature, pressure, enzyme concentration and enzyme type. The optimal condition for anchovy hydrolysis was confirmed as temperature 50$^{\circ}C$, reaction time 24 hrs, pressure 50 MPa and enzyme concentration 0.6% in HPEH treatment. HPEH treatment showed more effective in overall properties of anchovy hydrolysis than those of control. All anchovy hydrolysates produced by HPEH treatment were increased more 1.5-2.6 times of total free amino acid than that of control. From these results, the HPEH treatment appears to be an effective and economic process to produce a natural seasoning ingredients.

• Journal of Environmental Science International
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• v.13 no.9
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• pp.827-833
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• 2004

The biodegradability of vinyl acetate acrylate resin and com starch blend was studied by determination of the reduced sugars produced after enzymatic hydrolysis. The starch hydrolysis reaction by $\alpha-amylase$ was achieved within 5 minutes. Optimal ranges of temperature and pH for the starch hydrolysis by $\alpha-amylase$ were around $80^{\circ}C$ and 6.5-7.2, respectively. The biodegradability of the starch-filled acrylate films increased as the content of starch increased. The biodegradation of starch in the starch-filled acrylate film by $\alpha-amylase$ was about 48.6% of that of pure starch. This value of biodegradable starch-filled acrylate film gave a good result with enzymatic shortcut test. The surface morphologies of the starch-filled acrylate film after enzymatic hydrolysis were investigated by scanning electron microscopy (SEM).

• Preventive Nutrition and Food Science
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• v.3 no.1
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• pp.10-14
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• 1998

The hydrolysis conditions of blue mussel were evaluated by response surface methodology(RSM) for the alkaline protease Optimise TM APL-440 . Conditions favoring the highest degree of hydrolysis in blue mussel were pH 9,8, 58$^{\circ}C$ reaction temperature, 2,9 hrs reaction time, 46.8%(w/v) substrate concentration, and 0.34%(v/w) enzym $e_strate ratio. Levels of n-3 fatty acids, e.g.C18 : 3, C18 : 4, and C20 : 5, did not change after hydrolysis in blue mussel sample.le.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.216-222
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• 2003

The effects of hydrolysis times and calcium source additions (calcium lactate, calcium carbonate), on the qualify characteristics of soy ice cream prepared with soy protein isolate(SPI), were studied. Increasing the hydrolysis time decreased the viscosity and overrun of soy ice creams, but increased the melt-down property. The addition of calcium lactate increased the viscosity of the soy ice cream mix, but no changes were observed from the calcium carbonate addition. The overrun of calcium lactate samples was higher than on addition of calcium carbonate. The addition of calcium lactate and calcium carbonate resulted in decreased melt-down properties, although these effects were more evident in the calcium lactate samples. However, calcium carbonate addition resulted in higher scores in the overall quality of the soy ice creams. In conclusion, better soy ice cream could be prepared by treating the SPI with Flavorzyme for 50 min, along with calcium fortification in the form of calcium carbonate.

• Archives of Pharmacal Research
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• v.25 no.4
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• pp.453-456
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• 2002

Tonin(Persicae Semen) is the herb medicine that contains amygdalin as a major ingredient. Amygdalin in water is decomposed into benzaldehyde, HCN, and glucose by emulsin, a hydrolysis enzyme in tonin. A useful and practical method for the optimum extraction condition of amygdalin without enzymatic hydrolysis is required. The extraction yield of amygdalin of natural formula to nin was 0.1 % from crude powders, 1.4% from small pieces, 3.5% from half pieces and 2.4% from whole pieces. The extraction yield of amygdalin of outer shell-eliminated to nin was 0.3% from crude powders, 1.4% from small pieces, and 3.5% from half pieces and whole pieces respectively. The extraction yield of amygdalin was most high when using the size larger than half.

• Journal of Microbiology and Biotechnology
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• v.14 no.4
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• pp.863-867
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• 2004

$\alpha$-Galactosidase from A. oryzae DR-5 was induced in the presence of melibiose, raffinose, galactose, and locust bean galactomannan. The enzyme was purified to homogeneity by precipitation with acetone followed by ion-exchange chromatography using DEAE-Sephacel. The purified enzyme showed a single band in both nondenaturing-PAGE and SDS-PAGE. The enzyme was a glycoprotein in nature by activity staining. The molecular weight of the purified enzyme was 93-95 kDa by SDS-PAGE. The enzyme exhibited the optimum pH and temperature at 4.7 and $60^\circ{C}$, respectively. $\alpha$-Galactosidase activity was strongly inhibited by $Ag^{2+}, Hg^{2+}, Cu^{2+}$, and galactose. EDTA, 1,10-phenanthraline, and PMSF did not inhibit the enzyme activity, whereas N-bromosuccinimide completely inhibited enzyme activity. Investigation by TLC showed complete hydrolysis of stachyose and raffinose in soymilk in 3 h at pH 5.0 and $50^\circ{C}$.

• Journal of Applied Biological Chemistry
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• v.43 no.4
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• pp.240-245
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• 2000

Two genes encoding maltooligosyltrehalose synthase (SaMTS) and maltooligosyltrehalose trehalohydrolase (SaMTH) were isolated from a hyperthermophilic microorganism, Sulfolobus acidocaldarius (ATCC 49462). ORFs of the SaMTS and SaMTH genes are 2,163 and 1,671 bp long and encode 720 and 556 amino acid residues, respectively. A bifunctional fusion enzyme (SaMTSH) was constructed through the gene fusion of SaMTS and SaMTH. Recombinant SaMTS, SaMTH, and SaMTSH fusion enzyme were overexpressed in E. coli BL21. SaMTS and SaMTH produced trehalose and maltotriose from maltopentaose in a sequential reaction. SaMTSH fusion enzyme catalyzed the sequential reaction in which the formation of maltotriosyltrehalose was followed by hydrolysis leading to the synthesis of trehalose and maltotriose. The SaMTSH fusion enzyme showed the highest activity at pH 5.0-5.5 and $70-75^{\circ}C$. SaMTS, SaMTH, and SaMTSH fusion enzyme were active in soluble starch, which resulted in the production of trehalose.