• Journal of Life Science
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• v.27 no.9
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• pp.1003-1010
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• 2017

An open reading frame coding for mannanase predicted from the partial genomic sequence of Paenibacillus woosongensis was cloned into Escherichia coli by polymerase chain reaction amplification, and completely sequenced. This mannanase gene, designated man26AT, consisted of 3,162 nucleotides encoding a polypeptide of 1,053 amino acid residues. Based on the deduced amino acid sequence, Man26AT was identified as a modular enzyme, which included a catalytic domain belonging to the glycosyl hydrolase family 26 and two carbohydrate-binding modules, CBM27 and CBM11. The amino acid sequence of Man26AT was homologous to that of several putative mannanases, with identity of 81% for P. ihumii and identity of less than 57% for other strains of Paenibacillus. A cell-free extract of recombinant E. coli carrying the man26AT gene showed maximal mannanase activity at $55^{\circ}C$ and pH 5.5. The enzyme retained above 80% of maximal activity after preincubation for 1 h at $50^{\circ}C$. Man26AT was comparably active on locust bean gum (LBG), galactomanan, and kojac glucomannan, whereas it did not exhibit activity on carboxymethylcellulose, xylan, or para-nitrophenyl-${\beta}$-mannopyranoside. The common end products liberated from mannooligosaccharides, including mannotriose, mannotetraose, mannopentaose, and mannohexaose, or LBG by Man26AT were mannose, mannobiose, and mannotriose. Mannooligosacchrides larger than mannotriose were found in enzymatic hydrolyzates of LBG and guar gum, respectively. However, Man26AT was unable to hydrolyze mannobiose. Man26AT was intracellularly degraded into at least three active proteins with different molecular masses by zymogram.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.438-444
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• 2002

Interactions between meat proteins and hydrocolloids in a model system may play an important role for the improvement of textural properties in low-fat sausage mixtures. The objective of this study was to determine gel properties as affected by the type and level of hydrocolloid, various pH values of meat protein-hydrocolloid mixture before cooking, and internal cooking temperatures. The desirable heat-induced gels (HIGs) were formed at least pH values above 6.0. The addition of konjac flour (KF), kappa-carrageenan (CN) and locust bean gum (LBG) to extracted salt soluble proteins (2%) improved the gel strength with increased levels (0.5∼1.5%) and HIGs containing CN had the highest (p<0.05) gel strength. The increase of cooking temperature increased gel strength, depending on pH and type of hydrocolloid. However, the minimun internal cooking temperature to make viscoelastic HIGs was 70$^{\circ}C$. These results indicated that desirable HIGs were manufactured with each hydrocolloid concentration of 1% and minimum cooking temperature of 70$^{\circ}C$ with pH values higher than 6.0.

• Korean Journal of Food Science and Technology
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• v.54 no.4
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• pp.431-436
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• 2022

This study optimized the finely ground meat ball analogue formulation by a series of experiments. Replacing isolated soy protein (ISP) to isolated mung bean protein (IMP) in total 27% protein caused an increase in hardness while adhesiveness, springiness, and chewiness were decreased (p<0.05), and the best ISP to IMP ratio was 10:17. When protein content was changed from 19% (w/w) to 31% (w/w) with the best ISP:IMP ratio, adhesiveness was increased with decreasing protein content, but all texture profiles were greatly decreased comparing to control (p<0.05). To modify texture of plant meat ball, potato starch (PS), κ-carrageenan (KC), methyl cellulose (MC), konjac (KJ), and potato protein (PP) were applied in formulation. Finally, KJ and MC were combined with and without PP in formulation. As a result, 0.5% KJ+MC+PP and 1% KJ+MC were best formulation for plant meat ball, nevertheless, highly harder texture than control must be regulated which warranted further exploration.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.629-635
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• 2002

This study was performed to develop low-fat comminuted sausages (LFSs, < 3%) manufactured with 1% single (Konjac flour, KF; kappa-carrageenan, k-CN and Locust bean gum, LBG) or mixed hydrocolloids and to select the best combination which had similar textural characteristics to those with regular-fat (~25% fat) control. In experiment 1, LFSs were formulated with each 1% hydrocolloid, smoked and cooked to an internal temperature of 71.7$^{\circ}C$. The pH range of LFSs was 6.29 to 6.34 and approximately 23~24% of fat was removed in the final products, resulting in the higher moisture and protein contents (%) in LFSs, as compared to regular-fat control. No differences (p>0.05) in cooking loss (CL, %), expressible moisture (EM, %), and hunter color values (L, a, b) were observed with the addition of each 1% hydrocolloid. However, LFSs containing 1% k-CN had textural hardness values similar to those with low-/regular-fat controls, whereas LFSs having either KF or LBG had similar cohesiveness values to those with regular-fat counterpart. Tn experiment 2, two or three mixed hydrocolloids were added to the low-fat sausage formulation. The addition of mixed KF+LBG (KLL) and KF+CN+LBG(KCL) reduced EM and textural hardness values, as compared to low-fat control. Among the treatments, LFSs containing two or three combinations of CN with KF or/and LBG had similar textural characteristics to those with regular-fat control. These results suggested that multiple addition of CN with other hydrocolloids (KF or LBG) for the replacement of fats in LFSs would be recommended for the proper functional and textural properties.