• Korean Journal of Microbiology
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• v.35 no.1
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• pp.35-40
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• 1999

Effects of different molecular size fractions (100,000 nMW-0.1 $\mu\textrm{m}$m, 10,000 nMW-100,000 nMW and 1,000 nMW-'L0,000 nMW) of dissolved organic matter on the bacterial numbers and $\beta$-glucosidase activities in Lake Soyang were investigated. Even though the concentrations and characteristics of each fractions were different, bacterial growth curves of each fractioii were Lypical and similar. Each growth curve had highest peak of $1.1{\times}10^{7}$ cells $ml^{-1}$. But, the $\beta$-lucosidase activitics of each fraction were quite different. In high molecular weight fraction (HMW: 100,000 nMW-0.1 $\mu\textrm{m}$m), Vmax of Pglucosidase activity ranged from 550 to 1,160 nmol $1^{-1}$.$hi^{-1}$, but in low molecular weight f~action (1,000 nMW-10,000 nMW), that ranged from 1 to 14 om01 1$^[-1}$${-1}$

• KSBB Journal
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• v.15 no.3
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• pp.293-298
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• 2000

${\beta}$-Glucan a kind of polysaccharide which is particularly abundant in Agaricus blazei is known as the bioactive materials especially anticancer agents. The process development of the isolation and the purification process of water soluble ${\beta}$-glucans from A. blazei was achieved. and the process operation variables were optimized. Crude polysaccharides (CR.PS) were obtained from A. blazei by hot water extraction filtration solvent precipitation dialysis and freeze drying. Neutral and acidic fraction of polysaccharides were separated from crude polysaccharides by ion chromatography and then high molecular weight and low molecular weight fraction were separated from neutral fraction by gel chromatography. Quantitative and qualitative analysis of each compounds were performed with FT-IR NMR spectroscopy. Based on these analysis the optimal conditions of temperatures operating time organic solvent volume for precipitation and dialysis time were determined.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.610-617
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• 2000

The indigestible dextrin with high indigestible fraction was prepared by treating the enzyme hydrolysate of pyrodextrin with ethanol or strongly acidic cation exchange resin(UBK 530). Optimum conditions of ethanol treatment for preparing the indigestible dextrin from $\alpha-amylase$ and amyloglucosidase treated hydrolysate were determined based on the indigestible fraction, dietary fiber content, and yield. Ethanol was added 5-fold by weight to 30%(w/w) enzyme hydrolysate, and the mixture was kept at room temperature for 3 hr. Low molecular weight saccharides containing glucose and high molecular weight saccharides were separated by strongly acidic cation exchange resin. While initial enzyme hydrolysate by $\alpha-amylase$ and amyloglucosidase showed 43.6% of DPI(glucose) and 51.1% of DP4+(maltotetraose and over), the indigestible dextrin collected to 50% of initial enzyme hydrolysate by treatment of cation exchange resin showed 7.1% of DPI(glucose) and 91.2% of DP4+(maltotetraose and over). In conclusion, 44.5% of indigestible fraction of initial enzyme hydrolysate increased to 78.9% after separation of low molecular weight saccharides.

• The Bulletin of The Korean Astronomical Society
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• v.45 no.1
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• pp.33.2-33.2
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• 2020

Our HI monster sample is a set of local HI-rich galaxies identified by the ALFALFA survey (Arecibo Legacy Fast Survey ALFA) at z<0.08. Intriguingly, they are also found with a relatively large molecular gas reservoir compared to the galaxies with similar stellar mass and color, yet their star formation rate is quite comparable to normal spirals. This makes our HI monsters good candidates of galaxies in the process of gas accretion which may lead to the stellar mass growth. One feasible explanation for their relatively low star formation activity for a given high cool gas fraction is the gas in monsters being too turbulent to form stars as normal spirals. In order to verify this hypothesis, we probe the molecular gas kinematics of 10 HI monsters which we observed using the Atacama Large Millimeter/sub-millimeter Array (ALMA). We utilize the tilted ring model to investigate what fraction of the molecular gas in the sample is regularly and smoothly rotating. In addition, we model the molecular gas disk using the GALMOD package of the Groningen Image Processing System (GIPSY) and compare with the observations to identify the gas which is offset from the 'co-planar differential rotation'. Based on the results, we discuss the possibility of gas accretion in the sample, and the potential origin of non-regularly rotating gas and the inefficient star formation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.1
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• pp.13-17
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• 1988

$HF_1$(1H KOH soluble hemicellulose fraction), $HF_2$(2H KOH soluble hemicellulose fraction) $HF_3$(3H KOH soluble hemicellulose fraction) and $HF_4$(4H KOH soluble hemicellulose fraction) were fractionated from Fuji crude cell wall and purified using Sephacryl S-500 to determine the effects of these hemicellulosic fractions on the Ca- pectate gel formation. By increasing of KOH concentration, from 1 to 4N, hexose peas became higher in led, and molecula weights, especially pentose peaks in high molecular weight. Hemicellulose fractions using gel filtration were composed of $8{\sim}10$ peaks which were $10^4{\sim}143{\times}10^4$ molecular weight. Higher values of hardness, adhesiveness and gumminess were found in low molecular weight than in high molecular weight, also in hexose and uronic acid contained than in hexose contained.

• Natural Product Sciences
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• v.27 no.3
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• pp.208-215
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• 2021

𝛽-Patchoulene (𝛽-PAE) is a tricyclic sesquiterpene which performed many potential bioactivities and can be found in patchouli oil but in very low concentration. This study aimed to obtained 𝛽-PAE in high concentration by conversion of patchouli alcohol (PA) in patchouli oil under acid catalyzed reaction. Patchouli oil was fractinated by vacuum distillation at 96 kPa to get the fraction with the highest PA content. H₂SO₄ and ZnCl₂ were used respectively as homogeneous and heterogeneous acid catalysts in the conversion reaction of the selected fraction. Patchouli oil, the fractions and the products were analysed by using GC-MS and FTIR instruments. Moreover, the interaction of 𝛽-PAE to COX-2 protein was studied to understand the antiinflammation activity of 𝛽-PAE. The results showed that patchouli oil contains 25.3% of PA. The selected fraction which has the highest PA content (70.3%) was distilled at 151 - 152 ℃. The application of ZnCl₂ catalyst in conversion reaction did not succeed. In contrast, H₂SO₄ as a catalyst in acetic acid solvent succeeded in converting the overall fraction of PA to 𝛽-PAE. Furthermore, the molecular docking study of 𝛽-PAE against COX-2 enzyme showed van der Waals and alkyl-alkyl stacking interactions on ten amino acid residues.

• Korean journal of food and cookery science
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• v.3 no.1
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• pp.78-85
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• 1987

2M D-glucose and 2M D-glucose with 0.4M citric acid were heated at $100^{\circ}C$ for 12, 24, 48hours. The color intensity of these browning reaction products and the fractionated materials by Sephadex G-15 were measured as absorbance at 490nm with a spectrophotometer. The control (soybean oil) and the soybean oil substrates containing equal amounts of ethanol extracts taken from each fraction group were stored at $40.0\pm$1.0^{\circ}C$$ in an incubator for 30 days Antioxidant activities of browning reaction products determined by peroxide value and TBA value the soybean oil. The results were as follows. 1. According to increase heating time and to add citric acid, color intensity was increased. Color intensity of Fraction II(fraction 10~18 high molecular weight) was higher than other fraction group, especially Fraction II of sample F (glucose with citric acid, heated at $100^{\circ}C$ for 48hours) was the highest. 2. All of the fractionated material was showed antioxidant effect but Fraction I (high molecular weight) was more oxidized than the control Fraction IV, V (fraction 28~45; low molecular weight) was showed the highest antioxidant effect.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.3
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• pp.121-128
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• 1989

Volatile compounds were collected by simultaneous distillation extraction and carbon dioxide method, and analyzed by GC and GC-MS. The neutral fraction obtained from the whole steam volatile concentrate 55 kinds of components, phenolic fraction had 4 kinds of components, basic fraction had 13 kinds of components and 10 kinds of components were in acidic fraction. Alcohols, propanols, butanols, octanols, dodecanols etc. and aldehydes, pentanals, hexanal, 2-methyl-1-propanal, heptenal etc. were highly increased after boiled and roasted. And these compounds were contributed to formation of filefish flavor. The molecular ion peak of phenolic fraction was generally appeared in the range 100 to about 160. From the basic fraction, 2-methylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-3,5-di-methylpyrazine and 2-methylpyridine were identified. The contents of basic compounds and furans obtained from the neutral fraction were increased at the higher heating temperature. The flavor of acidic fraction was influenced by the low molecular as isovaleric and valeric acid.

• Korean journal of food and cookery science
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• v.9 no.4
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• pp.261-265
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• 1993

For the purpose of supplying the information to improve the acceptability of soy paste as the condi-ment, the changes of peptide were determined. The results were as follows; Average peptide length were decreased. It was 102 at 0 day, 15 at 10 day and 4.1 at 180 day. Peptide fraction were the same as in 60 day and 180 day. Low molecular weight peptide were not changed greatly during fermention. Peptide identified in 180 day fermentation were Ala-Ser, Gly-Glu, Glu-Ser, Asp-Glu, Asp- Tyr, Asp-Ala-Ser, Ala-Ser-Glu, Glu-Ser-Ala, and Ala-Lys-Met. In the characteristics of bitter peptide in 180 day fermentation, soy paste itself didn't show bitter taste', solvent extration fraction I'showed bitter taste. After gel chromatography, fraction I, fraction II and fraction III were obtained and fraction II were bitter peptide of low molecular weight. After gel chromatography', solvent extration fraction 2'(water extration) were divided into fraction IV, V, VI,VII and VIII. Fraction IV, V and VI showed bitter taste. Amino acids composition of the fractions showing bitter taste were like that; fr. 1: Glu- (Asp, Pro, Val, lie or Leu)-Met fr. II Pro-(Glu, Val, Phe)-lle or Leu fr. IV: Glu-(Asp, Ala, Tyr, Leu of lie)-Phe fr. V: Ala-(Met, Glu, Pro)-lle or Leu fr. VI: Asp-(Phe, Ser, fly)-Val.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.3
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• pp.351-357
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• 2001

The rapid formation of a cream line cannot be observed in raw goat's milk standing at a low temperature. Although the poor creaming ability of goat's milk has been considered to be due to the small size of milk fat globules and the lack of euglobulin capable of being adsorbed on milk fat globules, there is much left to study. The present work attempted to elucidate a factor for poor creaming ability of goat's milk. The creaming ability of the experimental milks reconstituted from creams and skim milks separated from cow's milk or goat's milk was measured by the volume of the cream layer and the fat content of bottom layer. The polypeptides composition of the P1 the fraction (i.e., the high molecular weight fraction eluted near the void volume obtained by the gel filtration of whey) and milk fat globule membrane prepared from both milks were compared. It was found that the promotion of creaming originated from goat's skim milk was lower than that from cow's skim milk. The P1 fraction in goat's skim milk was less than that in cow's skim milk. The polypeptide (M.W. $4.3{\times}10^4$), found in the P1 fraction of cow's milk was not found in the P1 fraction of goat's milk. It is suggested that the poor creaming ability of goat milk is caused mainly by the difference from cow milk in the amount and the composition of the P1 fraction.