• 한국식품영양학회지
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• 제8권1호
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• pp.32-36
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• 1995

Changes in the w-amylase activity and free sugar contents were Investigated during buckwheat (Fagopyrum esculentum Moench) germination at 1$0^{\circ}C$ for 7 days. The a-amylase activity in ungerminated seeds was 1.66 U. It increased for the 1st day of germination, but then decreased until 3rd day, and thereafter Increased. The free sugar contents In ungerminated seeds were as follows. The maltose, fructose, glucose and rhamnose were 1.81mg%, 0.42mg%, 7.71mg%, 6.80mg% on dry weight basis, respectively. The maltose and fructose contents decreased in the initial stage of germination, but then gradually increased. The glucose contents decreased for the 3rd day, but sharply Increased afterwords. The rhamnose contents decreased until 1 day, and then there was no significant change for the 6 days.

• Archives of Pharmacal Research
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• 제22권3호
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• pp.274-278
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• 1999

Expression of the active urease of the enterobacterium, Klebsiella aerogens, requires the presence of the accessory genes (ureD, ureE, ureF, and ureG) in addition to the three structural genes (ureA, ureB, and ureC). These accessory genes are involved in functional assembly of the nickel-metallocenter for the enzyme. Characterization of ureF gene has been hindered, however, since the UreF protein is produced in only minute amount compared to other urease gene products. In order to overexpress the ureF gene, a recombinant pMAL-UreF plasmid was constructed from which the UreF was produced as a fusion with maltose-binding protein. The MBP-UreF fusion protein was purified by using an amylose-affinity column chromatography followed by an anion exchange column chromatography. Polyclonal antibodies raised against the fusion protein were purified and shown to specifically recognize both MBP and UreF peptides. The UreF protein was shown to be unstable when separated from MBP by digestion with factor Xa.

• Journal of Plant Biology
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• 제6권4호
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• pp.1-4
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• 1963

Using conidia of Neurospora, changes in respiratory activities and the sensitivity to the ultraviolet light of the cells at different growing stages were measured by manometric methods, and the correlation between them was observed. Efficiency in the utilization of various carbon sources, such as, glucose, sucrose, maltose, starch and sodium acetate, in growth and exogenous respiration of N. crassa was also determined. Growth rate of N. crassa was decreased considerably in the medium containing sodium acetate than in the glucose medium and was almost zero in the lactose medium, whereas the utilization of sucrose, maltose and starch was ve교 high, as that of glucose. Respiratory activities of the cells veried considerably depending upon their different growing stages. Actively growing hyphae exhibited the greatest activity in exogenous glucose respiration, followed by germinating and activated conidia in decreasing order. There was no proportional relationship between the dose of ultraviolet light irradiated and its effect on the respiratory activity of the cells, though the more the dose of ultraviolet light, the more the injury. The sensitivity of the cells to ultraviolet light varied with the different respiratory activities of the cells linked to the developmental stages. In general, the more actively growing cells having high respiratory activities exhibited the more serious injury.

• Bulletin of the Korean Chemical Society
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• 제22권4호
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• pp.355-356
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• 2001

• 한국식생활문화학회지
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• 제18권5호
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• pp.475-482
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• 2003

오미자 추출물의 가열 및 저장에 의한 변색을 지연시킴으로써 식품 소재로써 오미자 추출물의 이용도를 증진시키고자 식품에 가장 광범위하게 이용되는 첨가물인 당과 색소 안정화제의 효과를 조사하였다. 단당류로써 glucose, fructose, 이당류로써 sucrose, maltose를 처리한 결과 단당류는 가열에 의한 변색을 촉진시켰고 이당류는 가열에 의한 변색을 억제시키는 효과가 있어 maltose를 10%처리하였을 때 40%정도 변색이 억제되었다. 색소 안정화제 로 각각 1%와 5%의 maltodextrin, ${\beta},\;{\gamma}-cyclodextrin$, ascorbic acid, phosphoric acid를 첨가하여 조사한 결과 ${\beta}-$ 및 ${\gamma}-cyclodextrin$과 maltodextrin 5% 처리구의 경우 DI값이 대조군보다 낮게 나타나 가열 변색에 대한 안정화 효과를 나타내었다. 복잡한 구성성분으로 인하여 matrix 효과를 나타내는 식품에의 적용효과를 조사하고자 오미자 색소 추출물을 첨가한 겔 시스템을 모델 식품으로 사용하여 $25^{\circ}C$ 및 $35^{\circ}C$에서 저장하면서 표면 색도의 변화를 측정하였다. 저장 온도 및 기간이 증가할수록 a값이 감소하는 경향을 나타내었으며 maltodextrin을 5.0% 첨가한 경우 a 값이 $15{\sim}20%$증가하여 matrix effect가 고려된 실제 식품에서도 색소안정화 효과가 확인되었다.

• Journal of Microbiology and Biotechnology
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• 제25권2호
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• pp.274-279
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• 2015

Receptor activator of nuclear factor-kappa B ligand (RANKL) is a critical factor in osteoclastogenesis. It makes osteoclasts differentiate and multinucleate in bone remodeling. In the present study, RANKL was expressed as a soluble maltose binding protein (MBP)-fusion protein using the Escherichia coli maltose binding domain tag system (pMAL) expression vector system. The host cell E. coli DH5α was cultured and induced by isopropyl β-_D-1-thiogalactopyranoside for rRANKL expression. Cells were disrupted by sonication to collect soluble MBP-fused rRANKL. The MBP-fusion rRANKL was purified with MBP Trap affinity chromatography and treated with Tobacco Etch Virus nuclear inclusion endopeptidase (TEV protease) to remove the MBP fusion protein. Dialysis was then carried out to remove binding maltose from the cleaved rRANKL solution. The cleaved rRANKL was purified with a second MBP Trap affinity chromatography to separate unsevered MBP-fusion rRANKL and cleaved MBP fusion protein. The purified rRANKL was shown to have biological activity by performing in vitro cell tests. In conclusion, biologically active rRANKL was successfully purified by a simple two-step chromatography purification process with one column.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2002년도 제9차 국제심포지움 및 추계정기학술발표회
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• pp.58-58
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• 2002

아위버섯(Pleurotus Ferulae Lanzi)의 온도별 균사생장도를 조사한 결과, 균사생육온도는 4$^{\circ}C$~35$^{\circ}C$로 나타났으며, 최적 균사생장 온도는 $25^{\circ}C$였고, $25^{\circ}C$~32$^{\circ}C$에서도 비교적 균사생장이 양호하였다. pH별 균사생장도를 조사한 결과는 pH가 4.0, 5.0, 6.0, 7.0, 8.0으로 조절된 MYPA(Yeast Malt Peptone Arar)배지를 기본배지로 하여 균사생장을 조사한 결과, 최적 pH는 6.0이었고, 5.0, 7.0순으로 균사생장이 양호하였던 반면, 4.0에서는 균사생장이 극히 불량하였다. 아위버섯의 균사생장을 위한 최적 배지조성은 탄소원별 균사생장도를 조사한 결과, starch, maltose 첨가구에서 균사생장이 가장 양호하였다. 또한, fructose, glucose, mannitol, lactose, xylose 순으로 균사생장이 비교적 양호하였던 반면, 다른 탄소원에서는 불량하였다. 질소원별 균사 생장량을 조사한 결과 yeast 첨가구에서 균사생장이 가장 양호하였고, 반면, 다른 질소원에서는 불량하였다. 위의 내용을 종합해보면 아위버섯의 최적온도는 25~32$^{\circ}C$, 최적 pH는 5.0~6.0으로 나타났다 또한 적정 영양원은 기본배지로 선발된 MYPA에 탄소원은 starch, maltose, 질소원은 yeast extract을 첨가하는 것이 가장 좋게 나타났다.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2002년도 제9차 국제심포지움 및 추계정기학술발표회
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• pp.59-59
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• 2002

잣버섯(Lentinus lepides)의 온도별 균사생장을 조사한 결과, 최적 균사 생장온도는 $25^{\circ}C$였고, 균사생육온도는 4$^{\circ}C$~35$^{\circ}C$로 나타났으며, 22$^{\circ}C$~32$^{\circ}C$에서 대체로 균사생장이 양호하였다. pH가 4.0, 5.0, 6.0, 7.0, 8.0으로 조절된 MYPA(Yeast Malt Peptone Agar)를 기본배지로 하여 균사생장을 조사한 결과 최적 pH는 4.0이었고, 3.0, 5.0 순으로 균사생장이 양호하였던 반면, 다른 처리구에서는 균사생장이 극히 불량하였다. 잣버섯의 균사생장을 위한 최적 배지조성은 탄소원별 균사 생장량을 조사한 결과, maltose의 첨가구에서 균사 생장이 가장 양호하였으며, 또한 xylose, starch, cellobiose, lactose 순으로 균사 생장이 비교적 양호하였던 반면, 다른 탄소원 처리구에서는 불량하였다. 질소원별 균사 생장량을 조사한 결과, peptone을 제외한 다른 질소원 처리구에서는 균사생장이 극히 불량하였다. 위의 내용을 종합해보면 잣버섯의 최적온도는 22~32$^{\circ}C$, 최적 pH는 3.0~4.0으로 나타났다. 또한 적정 영양원은 기본배지로 선발된 MYPA에 탄소원은 maltose, 질소원은 peptone을 첨가하는 것이 가장 좋게 나타났다.

• 한국미생물·생명공학회지
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• 제13권3호
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• pp.173-178
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• 1985

Ganoderma lucidum (영지)의 액체 배양물로부터 전분을 강력하게 분해하는 amylase를 조정제하여 이 효소의 기본적인 성질을 조사하였다. 이 효소의 최적작용 pH와 온도는 각각 5.5, 5$0^{\circ}C$였고 pH 및 열처리에 상당히 불안정한 효소였으며 activation energy는 7.06Kcal/mole이였다. M $n^{++}$, $Ca^{++}$ 및 C $u^{++}$에 의해서 효소활성이 증가되었으나 H $g^{++}$ A $g^{+}$에 의해서 효소활성이 저해되었으며 여러 가지 chemical reagents에 의해서는 영향을 받지 않았다. Soluble starch, amylose, amylopectin 및 glycogen에 대한 Km 치는 0.16, 0.37, 0.19 및 0.16mg/$m\ell$ 였으며 각종기질에 대한 분해능력을 조사한 결과 열처리를 받은 전분류는 분해할 수 있었으나 생전분은 그 분해속도가 느렸다. Maltose에 의해서 효소활성이 저해되었으며 maltose의 저해양상은 competitive inhibition을 나타내었다.

• Asian-Australasian Journal of Animal Sciences
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• 제30권12호
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• pp.1773-1783
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• 2017

Objective: This study evaluated the supplementary effect of higher concentrations of various disaccharides on processing yield, major physicochemical properties, and sensory attributes of Chinese-style pork jerky (CSPJ). Methods: CSPJ samples were prepared by marinating sliced ham (4 mm) with three dissaccharides, including sucrose, lactose, and maltose, at 0%, 15%, 18%, 21%, and 24%. Subsequently, the CSPJ samples were dried and roasted. The moisture content, water activity, crude protein, moisture-to-protein ratio, pH, processing yield, shear force, color, and sensory attributes of the CSPJ samples were evaluated. Results: The quality characteristics of CSPJ samples prepared with sucrose were more acceptable. By contrast, CSPJ samples prepared with lactose showed the lowest scores. However, the processing yield and moisture content were the highest for CSPJ samples prepared with lactose, which may be associated with improved benefits for cost reduction. Furthermore, sucrose and lactose supplementation resulted in contrasting quality characteristics; for example, CSPJ samples with sucrose and maltose supplementation had higher sensory scores for color than samples with lactose supplementation. Additionally, most quality characteristics of CSPJ samples with sucrose supplementation contrasted with those of the samples with lactose supplementation; for example, the samples with sucrose supplementation had higher scores for sensory attributes than those with lactose supplementation. Conclusion: Sucrose supplementation up to 21% to 24% was associated with the highest overall acceptability scores (5.19 to 5.80), enhanced quality characteristics, increased processing yield, and reduced production cost.