• Journal of the Korea Organic Resources Recycling Association
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• v.6 no.1
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• pp.1-12
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• 1998

To examine the possibility of protein recycling of shaving scraps containing chromium generated from manufacturing process of leather, the optimum hydrolysis conditions and the withdrawal methods of low molecular weight protein for using the liquid fertilizer sources by investigation of solubilities of hydrolyzed protein, inorganic nutrients contents and molecular weight distributions of hydrolyzed protein from shaving scraps treated with mixed alkaline inducing agents and mixed alkaline proteolytic enzymes including MgO were investigated. In hydrolysis of shaving scraps treated with mixed alkaline inducing agents, the solubility of shaving scraps were clearly different with 65~85% according to the sorts of the inducing agents, and the degree of hydrolysis was high in the order of NaOH, $Ca(OH)_2$ and KOH. The average molecular weights of withdrawal hydrolyzed protein were 10, 40 and 80 KD treated with NaOH, $Ca(OH)_2$ and KOH, respectively. And the chromium contents was about 15 ppm. In hydrolysis of shaving scraps treated with mixed alkaline proteolytic enzymes, the bility of shaving scraps were high in the order of alcalase, esperase and savinase. In c of treating 0.5% alcalase, the low molecular weight of hydrolyzed protein could be withdrawn. The solubility of the hydrolyzed protein was about 85%, the average molecular weight of the protein was below 1 KD and chrome content of the protein was below 10 ppm.

• Journal of the Korea Organic Resources Recycling Association
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• v.5 no.2
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• pp.47-56
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• 1997

To examine of possibility protein recycling of shaving scraps contained chrome generated from manufacturing process of leather, the characteristics of hydrolyzed protein that differently treated with MgO as alkaline agent were investigated. In alkaline hydrolysis of saving scraps treated with MgO, MgO had to be treated over 5.0% to maintain over pH 8.0 that is insoluble of chrome. Under the condition of alkaline treated with MgO, the solubility of chrome is low with about 60%. The average molecular weight of hydrolyzed proteins from shaving scraps treated with MgO was about 80~100 KD. The amino acid contents of that were largely collagen proteins such as glycine, alanine and proline, and acidic amino acids such as aspartic acid and glutatamic acid. The contents of Mg, Ca and Na in hydrolyzed protein were too much as liquid fertilizer, and chrome contents was 30~40 ppm that largely decreased in comparing with raw materials (40,000~42,000 ppm).

• Applied Biological Chemistry
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• v.40 no.5
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• pp.404-408
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• 1997

Enzymatically hydrolyzed vegetable protein (eHVP) was produced from soy protein using proteases, and the physicochemical properties were examined. Soy protein hydrolysate of 6% protein and 50% degree of hydrolysis was useful for the base of savory ingredients. The Maillard-reacted and flavoring compound-added hydrolysate had improved flavor. It was for enzymatically hydrolyzed soy sauces and dehydrated seasonings. ISP hydrolysate of low molecular weight $(MW{\sim}250)$ and high protein content (85%) was suitable for special uses such as infant diets, sports nutrition, and medical diets. The eHVP gave no limitation of dosage in the formulation as a flavor enhancer. The byproduct of protein hydrolysis was found to have high content of fiber (21%) and to have potential for the use as dietary fiber or bulking agents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.784-787
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• 1997

Enzymatically hydrolyzed soy sauce(eHSS) was prepared by the treatment of defatted soy flake using two types of proteases, followed by maillard reaction and formulation with some ingredients. The eHSS was mixed with fermented soy sauce(FSS) to make enzymatically hydrolyzed mixed soy sauce(eHMSS). The properties and sensory characteristics were evaluated and compared with commercially available soy sauces. The control of salt and total nitrogen contents in eHSS and eHMSS was easy, and the production of soy sauce of low salt and high protein was possible. However, the free amino acid content of eHSS was lower than FSS. due to lower degree of hydrolysis. In sensory evaluation, the eHSS have no loss taste and overall acceptance than FSS. Consequently, the eHSS and eHMSS have the potential for use with FSS to produce high quality soy sauce of low salt and high protein contents.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.540-546
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• 1999

The purpose of this study was to investigate the antimicrobial effects and characteristics of protamine extracted from spermary of tuna. The result of amino acids analysis showed that the contents of arginine were 46%. It was 10% lower when compared to standard protamine (SP: Asama kasei LTD, Japan). Also, there were significant difference in the contents of proline adn glycine. The average molecular weights of main protein in TP were 13,400 Da, whereas those in SP were 11,300 Da and 2,600 Da. To increase antimicrobial activities of TP, pepsin or trypsin was treated at $37^{\circ}C$. After TP was hydrolyzed with pepsin (pepsin hydrolyzed protamine: PHP) for 4hrs, the average molecular weights of the main protein were 11,300 Da and 3,900 Da, and the antimicrobial activities were significantly increased compared to TP. After TP was hydrolyzed with trypsin (trypsin hydrolyzed protamine: THP) for more than 10 min, the average molecular weights of the main protein were below 2,500 Da. PHP had higher antimicrobial effects on some gram positive bacteria (Staphylococcus aureus, Lactobacillus helveticus, Lactobacillus plantarum) than SP. However, THP had no antimicrobial activities. When TP was hydrolyzed with pepsin (PHP), its antimicrobial activities increased in the same level with those of SP, and this increase might be resulted rather from the changes of molecular weights of the main protein than from the contents of arginine in protamine.

• Applied Biological Chemistry
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• v.42 no.2
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• pp.152-155
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• 1999

Effects of pH, amino acids, hydrolyzed protein and potassium phosphate on caramelization were investigated for improvement of its reaction rate. The caramelization was performed with starch syrup at $110^{\circ}C$ and the different color functions-metric saturation(Suv), 5-hydroxymethylfurfural (HMF) contents and absorbance at 420 nm were measured. As the pH was raised from 4 to 10, the reaction rate (Suv/hr) was increased by 31.9% along with significant increase in HMF content and absorbances at 420 nm. Among the several amino acids, arginine and glycine were very effective for improvement of caramelization, which may be due to Maillard reaction. When $K_2HPO_4$ were added in different ratio with arginine, glycine, HVP or HAP, the effects of arginine and HAP on thee rate were markedly enhanced while the effects of glycine and HVP were rather reduced.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.6
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• pp.989-993
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• 2007

A lactose-hydrolyzed milk with low sweetness was developed using nanofiltration. Raw milk was treated with 0.03% ${\beta}$-galactosidase at $4^{\circ}C$ for 24 h to hydrolyze lactose partially. The resultant lactose-hydrolyzed milk containing 0.43% lactose was then concentrated using a nanofiltration membrane to reach concentration factor of 2.13. The concentration factors and coefficients of retention of milk components in nanofiltration were determined. The concentration factor of milk fat was 2.20 which was the highest of the milk components. The coefficient of retention of calcium and riboflavin was 0.96 and 0.76, respectively. However, the coefficient of retention of glucose, galactose, and sodium was 0.21, 0.15, and 0.22, respectively. Raw milk was treated with 0.1% ${\beta}$-galactosidase at $4^{\circ}C$ for 40 h to hydrolyze lactose fully and then concentrated to reach a concentration factor of 1.6 by using nanofiltration. The concentrated milk was reconstituted with water. The lactose-hydrolyzed milk had sweetness similar to milk. The compositional ratios of crude protein, calcium, sodium, and riboflavin of lactose-hydrolyzed nanofiltrated milk to those of raw milk were 99%, 97%, 77%, and 80%, respectively. This study showed that nanofiltration of lactose-hydrolyzed milk to remove galactose and glucose did not cause significant loss of calcium. The lactose-hydrolyzed nanofiltrated milk contained 0.06% lactose and had sweetness similar to milk.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.87-96
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• 1994

This study was carried out to investigate the effect of hydrolysis by proteolytic enzymes on the functional properties of sesame protein concentrate. Sesame protein concentrate was hydrolyzed with papain, pepsin and trypsin to obtain 10% and 20% degree of hydrolysis. The nirogen solubility in water was increased with increasing the degree of hydrolysis. Bulk density was increased by enzymatic hydrolysis but water absorption capacity was increased only in the case of pepsin-hydrolyzed SPC. Higher fat absorption capacity was found in SPC with 10% DH than SPC with 20% DH. Emulsifying activity was also increased by enzymatic hydrolysis except SPC with 10% DH by papain.

• Journal of the Korean Ceramic Society
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• v.52 no.1
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• pp.28-32
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• 2015

In this article, the influence of a hydrolyzed wheat protein retarder on the hydration process, ion concentration in liquid phase, degree of supersaturation, and crystal morphology of plaster was investigated. Furthermore, the retarding mechanism and the strength loss of gypsum were also studied by scanning electron microscopy (SEM). The results indicate that the use of the hydrolyzed wheat protein retarder for plaster achieved a better retarding effect and lower strength loss. The combination of gypsum plaster with the retarder not only decreased the plaster's early hydration rate and prolonged its setting time efficiently, but also militated against the crystal morphology of dihydrate gypsum. For example, the crystal dimensions changed little, but the proportion of needle-shaped crystals decreased. Combination with calcium ions on the surface of dihydrate gypsum crystal nuclei may form a chemisorbed layer, reduce the surface energy of the crystal nuclei, and inhibit the growth of the crystal nuclei of dihydrate gypsum. Consequently, the hydration process of building gypsum becomes greatly extended and is slowed down significantly.

• Food Science and Biotechnology
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• v.15 no.1
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• pp.128-132
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• 2006

This study was undertaken to investigate the effect of peptic and chymotryptic hydrolyses of 7S globulin, the major allergen of soybean protein, on its allergenicity, as measured by enzyme linked immunosorbent assay (ELISA), and to identify the allergenic hydrolyzed fragments of 7S globulin using SDS-PAGE. When 7S globulin was hydrolyzed by pepsin, the allergenicity was reduced by over 50%. However, the allergenicity of 7S globulin reduced by peptic hydrolysis was recovered in the sera from 5 out of 10 patients following sequential chymotryptic hydrolysis. Two fragments, with molecular weights 20-25 and 13-16 kDa, among the hydrolysate of 7S globulin by sequential pepsin and chymotrypsin showed reactivity with sera from 10 soybean-allergenic patients. As a result of the theoretical hydrolyses of ${\beta}$-conglycinin, which is a major protein of 7S globulin, it is suggested that the 20-25 kDa fragments were the fragments of the ${\alpha}$-subunit of ${\beta}$'-conglycinin and that the 10-16 kDa fragments were from the ${\alpha}$'-subunit.