• Transactions of the Korean hydrogen and new energy society
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• v.35 no.1
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• pp.105-113
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• 2024

The natural gas dehydration process plays a central role in liquefying LNG. This study proposes two natural gas dehydration process systems applicable to liquefied natural gas (LNG) liquefaction plants, and compares and analyzes energy optimization measures through simulation. The fuel gas from feed stream (FFF) case, which requires additional equipment for gas circulation, disadvantages are design capacity and increased energy. On the other hand, the end flash gas (EFG) case has advantages such as low initial investment costs and no need for compressors, but has downsides such as increased power energy and the use of gas with different components. According to the process simulation results, the required energy is 33.22 MW for the FFF case and 32.86 MW for the EFG case, confirming 1.1% energy savings per unit time in the EFG case. Therefore, in terms of design pressure, capacity, device configuration, and required energy, the EFG case is relatively advantageous. However, further research is needed on the impact of changes in the composition of regenerated gas on the liquefaction process and the fuel gas system.

• Journal of Microbiology and Biotechnology
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• v.17 no.8
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• pp.1242-1248
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• 2007

Genomic analysis of a hyperthermophilic archaeon, Thermococcus onnurineus NA1 [1], revealed the presence of an open reading frame consisting of 1,377 bp similar to ${\alpha}$-amylases from Thermococcales, encoding a 458-residue polypeptide containing a putative 25-residue signal peptide. The mature form of the ${\alpha}$-amylase was cloned and the recombinant enzyme was characterized. The optimum activity of the enzyme occurred at $80^{\circ}C$ and pH 5.5. The enzyme showed a liquefying activity, hydrolyzing maltooligosaccharides, amylopectin, and starch to produce mainly maltose (G2) to maltoheptaose (G7), but not pullulan and cyclodextrin. Surprisingly, the enzyme was not highly thermostable, with half-life ($t_{1/2}$) values of 10 min at $90^{\circ}C$, despite the high similarity to ${\alpha}$-amylases from Pyrococcus. Factors affecting the thermostability were considered to enhance the thermo stability. The presence of $Ca^{2+}$ seemed to be critical, significantly changing $t_{1/2}$ at $90^{\circ}C$ to 153 min by the addition of 0.5 mM $Ca^{2+}$. On the other hand, the thermostability was not enhanced by the addition of $Zn^{2+}$ or other divalent metals, irrespective of the concentration. The mutagenetic study showed that the recovery of zinc-binding residues (His175 and Cys189) enhanced the thermo stability, indicating that the residues involved in metal binding is very critical for the thermostability.

• Journal of Microbiology and Biotechnology
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• v.17 no.8
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• pp.1291-1299
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• 2007

Two ${\beta}$-1,4-glucanases (DI and DIII fractions) were purified to homogeneity from the culture filtrate of a cellulolytic bacteria, Cellulomonas sp. CS 1-1, which was classified as a novel species belonging to Cellulomonas uda based on chemotaxanomic and phylogenetic analyses. The molecular mass was estimated as 50,000 Da and 52,000 Da for DI and DIII, respectively. Moreover, DIII was identified as a glycoprotein with a pI of 3.8, and DI was identified as a non-glycoprotein with a pI of 5.3. When comparing the ratio of the CMC-saccharifying activity and CMC-liquefying activity, DI exhibited a steep slope, characteristic of an endoglucanase, whereas DIII exhibited a low slope, characteristic of an exoglucanase. The substrate specificity of the purified enzymes revealed that DI efficiently hydrolyzed CMC as well as xylan, whereas DIII exhibited a high activity on microcrystalline celluloses, such as Sigmacells. A comparison of the hydrolysis patterns for pNP-glucosides (DP 2-5) using an HPLC analysis demonstrated that the halosidic bond 3 from the nonreducing end was the preferential cleavage site for DI, whereas bond 2, from which the cellobiose unit is split off, was the preferential cleavage site for DIII. The partial N-terminal amino acid sequences for the purified enzymes were $^1Ala-Gly-Ser-Thr-Leu-Gln-Ala-Ala-Ala-Ser-Glu-Ser-Gly-Arg-Tyr^{15}$-for DI and $^1Ala-Asp-Ser-Asp-Phe-Asn-Leu-Tyr-Val-Ala-Glu-Asn-Ala-Met-Lys^{15}$-for DIII. The apparent sequences exhibited high sequence similarities with other bacterial ${\beta}$-1,4-glucanases as well as ${\beta}$-1,4-xylanases.

• Journal of Microbiology and Biotechnology
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• v.11 no.4
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• pp.636-643
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• 2001

Bacillus sp. AIR-5, a strain from soil, produced an extracellular maltopentaose-forming amylase from amylose and soluble starch. This bacterium produced 8.9 g/l of maltopentaose from 40 g/l of soluble starch in a batch fermentation and the maltopentaose made up 90 % of the maltooligosaccharides produced (from maltose to maltoheptaose). The culture supernatant was concentrated using a 30 K molecular weight cut-off membrane and purified by DEAE-Cellulose and Sephadex G-150 column chromatographies. The purified protein showed one band on a native-PAGE and its molecular mass was estimated as 250 kDa. The 250-kDa protein was composed of tetramers of a 63-kDa protein. the isoelectric point of the purified protein was pH 6.9, and the optimum temperature for the enzyme activity was $45^{\circ}C$. The enzyme was quickly inactivated above $55^{\circ}C$, and showed a maximum activity at pH 8.5 and over 90% stability between a pH of 6 to 10. The putative N-terminal amino acid sequence of AIR-5 amylase, ATINNGTLMQYFEWYVPNDG, showed a 96% sequence similarity with that of BLA, a general liquefying amylase.

• Microbiology and Biotechnology Letters
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• v.8 no.4
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• pp.247-253
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• 1980

This experiment was carried out to improve the method of koji preparation by using stainless steel frays which were specially designed and covered with lids. To elucidate changes in chemical composition and formation of enzymes during the preparation of koji with glutinous rice for red pepper paste. professes, amylases, reducing sugars, nitrogens, and microbial contaminations were determined and compared with the case of using trays without lids. The results obtained were as follows. 1. The activities of protease and amylases (both liquefying and saccharifying activities) during the koji preparation were found to be higher incase of using the trays with lids than that without lids. 2. The contents of moisture, soluble nitrogen, amino nitrogen, and reducing sugar were also higher in case of using the trays with lids. 3. Contamination by yeasts and bacteria were markedly low in the trays with lids. 4. Temperature of koji was higher in the trays with lids, however the level of moisture loss was 1ower.

• Microbiology and Biotechnology Letters
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• v.14 no.5
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• pp.399-405
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• 1986

Corn starch was saccharified without cooking in an agitated bead reaction system. Uncooked corn starch was effectively hydrolyzed even at the concentration as high as 39%(w/v). After 24 hours. the extent of saccharification reached at 92%, which corresponds glucose concentration of 425g/L. Fed-batch feeding of starch was more effective than batch feeding for saccharification of uncooked corn starch. The composition of hydrolysated of uncooked starch was analyzed. which was composed of 95% glucose, 0.7% of maltose, and 4.5% of high saccharide, similar with that of cooked starch. The hydrolysate can be successfully utilized for HFCS manufacture. The starch liquefying and saccharifying enzyme was relatively stable even be the physical impact of the attrition-milling media. The enzyme stabilizer, $Ca^{++}$, played an essential role in preventing the enzyme deactivation caused by the physical impact.

• KSBB Journal
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• v.30 no.2
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• pp.63-68
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• 2015

This study aimed to develop and optimize a demucilaging process of Opuntia ficus-indica var. saboten (OFI) fruit to increase its usability as functional food ingredient and food additive. Viscozyme and Novozym 33095 as multienzyme complex having a broad spectrum of carbohydrases and pectolytic enzymes, respectively, were used in enzymatic dissolution along with high hydrostatic pressure liquefaction. To optimize the liquefaction process using high hydrostatic pressure liquefying extractor, response surface methodology with 3-factor central composite design was employed with reaction factors such as temperatures (25, 32, 40, 48, and $55^{\circ}C$), pressures (20, 40, 60, 80, and 100 MPa), and times (15, 30, 45, 60, and 75 min). At optimum conditions ($25^{\circ}C$, 100 MPa, and 58.275 min) for high hydrostatic pressure liquefaction process, the processed OFI fruit juice was predicted to have viscosity at 2.917 poise, partly due to the release of free sugars such as fructose and glucose detected using HPLC-ELSA system. The results above suggests that the OFI fruit juice with decreased viscosity may be used for various manufacturing processes of food, beverage, ice cream, and cosmetics.

• Journal of Advanced Marine Engineering and Technology
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• v.36 no.6
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• pp.756-761
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• 2012

Natural gas is converted in to LNG by chilling and liquefying the gas to the temperature of $-162^{\circ}C$, when liquefied, the volume of natural gas is reduced to 1/600 of its standard volume. This gives LNG the advantage in transportation. In this study, the effects of the pressure drop of refrigerant and natural gas in the LNG heat exchanger of cryogenic cascade refrigeration cycle were investigated and then the design criteria for the pressure drop of refrigerant and natural gas of the LNG heat exchanger were proposed. The pressure drop of the cascade liquefaction cycle was investigated and simulated using HYSYS software. The simulation results showed that the pressure drop in the LNG heat exchanger is set to 50 kPa considering the increase in the compressor work and COP of cryogenic cascade liquefaction cycle.

• Journal of Microbiology and Biotechnology
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• v.19 no.11
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• pp.1306-1318
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• 2009

The filamentous ascomycete Sclerotinia sclerotiorum is well known for its ability to produce a large variety of hydrolytic enzymes. Two $\alpha$-amylases ScAmy54 and ScAmy43 predicted to play an important role in starch degradation were showed to produce specific oligosaccharides essentially maltotriose that have a considerable commercial interest. Primary structure of the two enzymes was established by N-terminal sequencing, MALDI-TOF masse spectrometry and cDNA cloning. The two proteins have the same N-terminal catalytic domain and ScAmy43 derived from ScAmy54 by truncation of 96 amino acids at the carboxyl-terminal region. Data of genomic analysis suggested that the two enzymes originated from the same $\alpha$-amylase gene and that truncation of ScAmy54 to ScAmy43 occurred probably during S. sclerotiorum cultivation. The structural gene of Scamy54 consisted of 9 exons and 8 introns, containing a single 1,500-bp open reading frame encoding 499 amino acids including a signal peptide of 21 residues. ScAmy54 exhibited high amino acid homology with other liquefying fungal $\alpha$-amylases essentially in the four conserved regions and in the putative catalytic triad. A 3D structure model of ScAmy54 and ScAmy43 was built using the 3-D structure of 2guy from A. niger as template. ScAmy54 is composed by three domains A, B, and C, including the well-known $(\beta/\alpha)_8$ barrel motif in domain A, have a typical structure of $\alpha$-amylase family, whereas ScAmy43 contained only tow domains A and B is the first fungal $\alpha$-amylase described until now with the smallest catalytic domain.

• Journal of the Korean Society of Food Culture
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• v.6 no.1
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• pp.61-69
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• 1991

Brewing method and quality of 10 sample of traditional Dungge-Jang in Kyungsang-Do area were investigated. In order to improve the taste of Dungge-Jang, some amount of boiled bean was added in the Dungge-Jang at early stage of fermentation. The level of amino nitrogen turned out to be low while that of water soluble protein and salt soluble protein was high. Glutamic acid, aspartic acid and proline were the major amino acid in water and salt soluble protein in traditional Dungge-Jang in Kyungsang-Do area. The content of total sugar and free reducing sugar were found to be considerably high, and among the free sugar, glucose was the highest$(2.16{\sim}4.02\;mg/ml)$, followed by maltose and maltotriose. Activities of acid protease and liquefying amylase were $0.13{\sim}1.36$ unit per milliliter and $10.18{\sim}15.19D^{40o}_{30}$ respectively. Result of sensory evaluation showed that the good Dungge-Jang turned out to have well harmonized taste of flavor, sweetness and sourness while the color looked slightly dark and yellow.