• Food Science and Preservation
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• v.20 no.4
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• pp.502-509
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• 2013

This study was conducted in order to monitor the extraction conditions for a gel-state beverage development of the Opuntia ficus-indica stem. Moreover, the organoleptic properties of the beverage prepared by the extract were optimized using the response surface methodology (RSM). The determination coefficient ($R^2$) value for the extraction yield of the stem was 0.95 (p<0.01). The maximum extraction yield was obtained at an extraction temperature of $93.02^{\circ}C$, 123 min of extraction time and 22.57 mL/g of water to sample. The beverage was prepared with the addition of xanthan gum, sugar and persimmon vinegar to the extract with a central composite design. The maximum organoleptic color of the beverage was obtained at 0.38% xanthan gum, 7.91% sugar and 0.76% persimmon vinegar. The maximum organoleptic flavor was obtained at 0.30% xanthan gum, 7.06% sugar and 1.26% persimmon vinegar. The maximum organoleptic taste was obtained at 0.22% xanthan gum, 10.36% sugar and 0.90% persimmon vinegar. The maximum overall palatability (3.92 score) of the gel-state beverage was obtained at 0.35% xanthan gum, 10.83% sugar and 1.21% persimmon vinegar.

• Food Science of Animal Resources
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• v.36 no.5
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• pp.671-678
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• 2016

Fractioning and/or preheating treatment on the rheological properties of myofibrillar protein (MP) gels induced by microbial transglutaminase (MTG) has been reported that they may improve the functional properties. However, the optimum condition was varied depending on the experimental factors. This study was to evaluate the effect of red bean protein isolate (RBPI) on the rheological properties of MP gels mediated by MTG as affected by modifications (fractioning: 7S-globulin of RBPI and/or preheat treatment (pre-heating; 95℃/30 min): pre-heating RBPI or pre-heating/7S-globulin). Cooking yields (CY, %) of MP gels was increased with RBPI (p<0.05), while 7S-globulin decreased the effect of RBPI (p<0.05); however, preheating treatments did not affect the CY (p>0.05). Gel strength of MP was decreased when RBPI or 7S-globulin added, while preheat treatments compensated for the negative effects of those in MP. This effect was entirely reversed by MTG treatment. Although the major band of RBPI disappeared, the preheated 7S globulin band was remained. In scanning electron microscopic (SEM) technique, the appearance of more cross-linked structures were observed when RBPI was prepared with preheating at 95℃ to improve the protein-protein interaction during gel setting of MP mixtures. Thus, the effects of RBPI and 7S-globulin as a substrate, and water and meat binder for MTG-mediated MP gels were confirmed to improve the rheological properties. However, preheat treatment of RBPI should be optimized.

• Journal of Microbiology and Biotechnology
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• v.26 no.7
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• pp.1216-1223
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• 2016

The aim of this study was to isolate antioxidant peptides from an enzymatic hydrolysate of Spirulina platensis. A novel antioxidant peptide was obtained by ultrafiltration, gel filtration chromatography, and reverse-phase high-performance liquid chromatography, with the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay used to measure the antioxidant activity, and the sequence was determined to be Pro-Asn-Asn (343.15 Da) by electrospray ionization tandem mass spectrometry. This peptide was synthesized to confirm its antioxidant properties, and it exhibited 81.44 ± 0.43% DPPH scavenging activity at 100 μg/ml, which was similar to that of glutathione (82.63 ± 0.56%). Furthermore, the superoxide anion and hydroxyl free-radical scavenging activities and the SOD activity of the peptide were 47.84 ± 0.49%, 54.01 ± 0.82%, and 12.55 ± 0.75%, respectively, at 10 mg/ml. These results indicate that S. platensis is a good source of antioxidant peptides, and that its hydrolysate may have important applications in the pharmaceutical and food industries.

• Journal of Microbiology and Biotechnology
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• v.3 no.3
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• pp.188-193
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• 1993

Superoxide dismutase (SOD) was purified from Pseudomonas polycolor to an electrophoretically homogeneous state and partially characterized. SOD was purified by ammonium sulfate fractionation, column chromatography on DEAE-Sephadex A-50, phenyl-Toyopearl 650 M, and gel filtration on Sephadex G-100. The molecular weight and subunit molecular weight of the purified enzyme were estimated to be 40, 000 and 20, 000, respectively. The purified enzyme remained stable at pH 9.0~11.0, $25^{\circ}C$ for 40 hr, but rapidly became inactive below 9.0. SOD was stable up to $45^{\circ}C$ at pH 9.0 with about 80% relative activity, but rapidly became inactive at temperature above that. The enzyme was insensitive to cyanide and fluoride, and sensitive to hydrogen peroxide and azide. The results suggest that the enzyme be an iron-containing SOD.

• Korean Journal of Food Science and Technology
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• v.10 no.2
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• pp.157-161
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• 1978

Physicochemical properties of rice starches from Paldal(japonica type) and Tongil(indica type) were investigated. There were no significant differences in water-binding capacity, blue value and amylose content between the two starches. Paldal starch showed a higher value for-swelling power than Tongil starch. Amylograph data showed that both Paldal and Tongil starches had similar paste viscosities except setback in which Tongil starch showed a higher value. No significant differences were observed for intrinsic viscosity and glucose units per segment between Paldal and Tongil amylopectin fractions. However, the intrinsic viscosity for Tongil amylose was considerably higher than Paldal amylose. The rate of retrogradation of Tongil starch gels at $21^{\circ}C$ was faster than Paldal starch gels.

• Journal of Microbiology and Biotechnology
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• v.19 no.9
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• pp.987-996
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• 2009

Aspergillus niger GH1 previously isolated and identified by our group as a wild tannase producer was grown under solid-state (SSC) and submerged culture (SmC) conditions to select the enzyme production system. For tannase purification, extracellular tannase was produced under SSC using polyurethane foam as the inert support. Tannase was purified to apparent homogeneity by ultrafiltration, anion-exchange chromatography, and gel filtration that led to a purified enzyme with a specific activity of 238.14 IU/mg protein with a final yield of 0.3% and a purification fold of 46. Three bands were found on the SDS-PAG with molecular masses of 50, 75, and 100 kDa. PI of 3.5 and 7.1% N-glycosylation were noted. Temperature and pH optima were 600e and 6.0 [methyl 3,4,5-trihydroxybenzoate (MTB) as substrate], respectively. Tannase was found with a $K_M$ value of $0.41{\times}10^{-4}M$ and the value of $V_{max}$ was $11.03{\mu}$moL/min at $60^{\circ}C$ for MTB. Effects of several metal salts, solvents, surfactants, and typical enzyme inhibitors on tannase activity were evaluated to establish the novelty of the enzyme. Finally, the tannase from A. niger GH1 was significantly inhibited by PMSF (phenylmethylsulfonyl fluoride), and therefore, it is possible to consider the presence of a serine or cysteine residue in the catalytic site.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.4
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• pp.309-314
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• 2002

Rhtological properties of surimi gel from white fishes by acid (acid surimi) and alkali (alkali surmi) process and effect of chemicals on gelation were investigated by punch and dynamic tests. The breaking force and deformation values of heat-induced gel of acid surimi were less than their values of alkali and conventional surimi gel, and whiteness was greatly decreased, Gel point of acid surimi was decreased but it of alkali surimi was increased with increasing moisture content in the range of 80 to $85\%$. Storage modulus of acid surimi was the highest vaule in pH 6.8, but that of alkali surimi showed high value at neutral and slightly alkali pH. Propylene glycol increased storage modulus in $20\~50^{\circ}C$, hut urea and 2-mercaptoethanol suppressed it. Potassium bromide improved storage modulus in $20~80^{\circ}C$, The results suggest that alkai process is used for making surimi instead of conventional method.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.1
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• pp.12-24
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• 1990

Two trypsin-like enzymes, designated trypsin A and 3, purified from the intestine of menhaden by $(NH_4)_2SO_4$ fractionation, Benzamidine-Sepharose 6B affinity chromatography, DEAE-Sephacel ion exchange chromatography and Sephadex G-75 gel filtration chromatography. The two trypsins were subjected to compare the enzymatic properties of the trypsin-like enzymes from the other dark fleshed fishes. Both trypsins catalysed the hydrolysis of N$\alpha$-benzoyl-DL-arginine-p-nitroanilide and they were remarkably inhibited by several well known trypsin-inhibitors, tosyllysyl chloromethyl ketone, soybean trypsin inhibitor, be-nzamidine, leupeptin and antipain, etc. Therefore, it was ascertained that the two enzymes are serine-type trypsins. The molecular weights of these enzymes were about 25,000 and 26,200, respectively, ;Is determined by SDS-PAG electrophoresis and by Sephadex G-100 gel filtration, and the molecular weights of these two enzymes are somewhat fewer than those from the other dark fleshed fishes. Both enzymes had less basic amino acids such as arginine and Iysine, whereas they had slightly high contents of neutral amino acids, glycine, alanine and tryptophane. The enzymes showed a pH optimum of $8\~11$ at $60^{\circ}C$ against the $N\alpha$-benzoyl-DL-argi-nine-p-nitroanilide substrate and they were quite unstable above $40^{\circ}C$ and under the atidic pH region. The Km constant of the two enzymes against the $N\alpha$-benzoyl-DL-arginine-p-nitroanilide was $1.4\times10^{-4}M$ for trypsin A and $4.3\times10^{-5}M$ for trypsin B, respectively.

• Food Science of Animal Resources
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• v.31 no.1
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• pp.47-53
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• 2011

Salmonella enterica serovar Typhimurium (ST) is one of the most common serovars isolated from humans and animals. It has been suggested that ST infections in Koreans are largely due to the consumption of contaminated pork and beef. To investigate the genotypes, phage types, and antimicrobial resistance patterns for ST isolates of different origins, a total of 70 ST strains, including 19 isolates from humans, 44 isolates from pigs, and 6 isolates from cattle, were analyzed using pulsedfield gel electrophoresis (PFGE), phage typing, and antimicrobial susceptibility tests. Forty-three distinct PFGE patterns were generated from 70 ST isolates, which were grouped into 14 PFGE groups (from A to N) at the level of 75% similarity. The most prevalent group was the A (A1-A17 subtypes) group, encompassing 54.5% (38/70) of ST isolates. ST isolates from pigs and cattle mostly belong to groups A and L, whereas ST isolates from humans mostly belong to groups F and C. Antimicrobial susceptibility tests using 11 antimicrobial agents showed that resistance to tetracycline (TE) (81.4%) was highly prevalent, followed by streptomycin (S) (64.3%) and nalidixic acid (NA) (31.4%) resistance. A total of seventeen antimicrobial resistance patterns were observed. Only 8.6% of isolates, including a reference strain, were susceptible to all antimicrobial agents tested. The most prevalent resistance pattern was TE-S (37.1%), which was seen in 66.6% of bovine, 40.8% of swine and 21.1% of human isolates. Three ST isolates from humans (15.9%) showed resistance to 7-8 antimicrobials. The most predominant phage type (PT) was U302 (64.3%), followed by DT170 (10.0%). PFGE types did not coincide with antimicrobial resistance patterns and phage types; therefore, the combination of those types allowed for further differentiation between tested ST isolates.

• Journal of Nutrition and Health
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• v.36 no.3
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• pp.255-261
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• 2003

Food irradiation has been steadily increasing in many countries in line with increasing international trade and concerns about naturally occurring harmful contaminants in food. Although irradiation provides an excellent safeguard for the consumer by destroying almost 100% of harmful bacteria, it is necessary to ensure the safety of irradiated foods. This study was performed to investigate the effect of an irradiated diet on lipid peroxidation in the plasma, liver, small intestinal mucosa, and lymphocyte DNA damage in mice. Eight-week old ICR mice were assigned to two groups to receive either non-irradiated or irradiated (10 kGy) diets containing 20.38% fish powder and 6.06% sesame seeds for 4 weeks. The resulting changes in the degrees of lipid peroxidation were evaluated based on the level of plasma and liver thiobarbituric acid reactive substance (TBARS), transmission electron micrograph of jejunal mucosa, and free radical-induced oxidative DNA damage in lymphocytes, as measured by alkaline comet assay (single cell gel electrophoresis). The peroxide values of the gamma irradiated diet were measured every week, and the sample for comet assay was taken at the end of the four week experimental period. There was no significant difference in food efficiency ratio between the two groups. The peroxide values of the diet were immediately increased to 35.5% after gamma irradiation and kept on increasing during storage. After 4 weeks, no differences in tissue or plasma TBARS value were observed between the two groups, but epithelial cells of jejumum showed osmiophillic laminated membranous structures, considered as myelin figures,. The oxidative DNA damage expressed as tail moment (TM) increased 30% in the blood lymphocytes of the mice fed the irradiated diet. In conclusion, the comet assay sensitively detected differences in lymphocyte DNA damage after feeding with the irradiated diet for 4 weeks. However, in order to ensure the safety of irradiated foods, it would be more useful to conduct a long-term feeding regimen using an irradiated diet and examine the level of lipid peroxidation and the state of oxidative stress in a greater range of organs.