• The Korean Journal of Food And Nutrition
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• v.7 no.2
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• pp.87-94
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• 1994

A protease, actinidin, was isolated from Cheju kiwi fruit Actinidia chinesis. The enzyme was purified about 8.5 fold with the yield of 25% by column chromatographies of DEAE-Toyopearl and Sphadex. G-100. Purified enzyme gave a single protein band on polyacrylamide gel electrophoresis and its molecular weight estimated by SDS-PAGE was about 27, 000. The optimum pH and temperature were 7.0 and 4$0^{\circ}C$, respectively. This enzyme was stable at the ranges of pH 5.0~9.0 and below 5$0^{\circ}C$. It was also found that Fe+2, Fe+3, and Na+ ions increased enzyme activity, whereas Hg+2 and Co+2 ions decreased. The enzyme was inhibited by phenylmercuric acetate and leupeptin, which indicated that active center of the emzyme had thiol-group. The enzyme reaction followed the Michaelis-Men-ten dkinetics with the Km value of 0.32 mM for casein.

• Archives of Metallurgy and Materials
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• v.66 no.4
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• pp.991-995
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• 2021

In this paper, synthesize MoO₃ particles with various particle properties by control growth influence factors was mainly studied. The experimental conditions were established in molar ratio of Mo:urea and pH levels. The plate-type of MoO₃ particles were formed without proceeding any established conditions, but the rod-shape particles were formed by adjusting molar ratio of Mo:urea. Also, different ranges of the particle size were formed by adjusting experimental conditions. Through the results, it was confirmed that particles with a size in the range of 300 ~ 400 nm were obtained by adjusting precursor concentration and the micrometer size of particles were formed by increase pH levels. The properties of the particles formed accordingly by setting various factors that can affect the growth process of MoO₃ particle was analyzed as variables and the particle growth behavior was also observed.

• Journal of the Korean Chemical Society
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• v.21 no.4
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• pp.276-283
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• 1977

Reduction of dichromate at a platinum cathode in acid solution was studied by cyclic voltammetry and controlled potential electrolysis. Cathodic polarization curve consisted of three waves in unbuffered solution of potassium dichromate having initial pH ranges 1.5∼4.0, with sodium sulfate as the supporting electrolyte. Relative heights of the first and the second waves were, respectively, a function of chromium (Ⅵ) concentration and activity of hydrogen ion, but that of the third wave was not proportional to both of them. The current of the first two peaks were proportional to the sweep rate of potential (${\nu}$), while that of the last peak vs. ${\nu}^{1/2}$ was linear at the sweep rate of less than 50mV/sec. By the controlled potential electrolysis, the reduction of chromium (Ⅵ) was almost completely suppressed at potentials more negative than the last peak and at initial pH's above ca. 2.3 of unbuffered solution. Therefore, these peaks represented, respectively, $Cr_2O_7^{2-}{\to}Cr^{3+},\;2H^+{\to}H_2$ and the formation of a cathodic film.

• Journal of the Korean Magnetics Society
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• v.12 no.4
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• pp.149-153
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• 2002

Flux-gate magnetometer has been still used for low field magnetic field measurement with portability, low power consumption, and high reliability. In many applications, flux-gate magnetometer measures not absolute values but changes of the earth magnetic field. For the eia magnetic field change measurements, we have constructed a high sensitive 3-axis flux-gate magnetometer of which measuring ranges is ${\pm}$1000 nT and noise level is 5pT/√㎐ at 1 ㎐. Using this magnetometer, we can compensate the earth magnetic field of ${\pm}$50,000 nT with successive approximation methods using microcomputer. After earth magnetic field compensation, we could measure earth magnetic field changes with ${\pm}$100 nT measuring ranges.

• BMB Reports
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• v.43 no.11
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• pp.726-731
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• 2010

We report the tissue-specific distribution of chitinolytic activity in Korean ginseng root and characterize two 31-kDa chitinolytic enzymes. These two enzymes (SBF1 and SBF2) were purified 70- and 81-fold with yields of 0.75 and 1.25%, respectively, and exhibited optimal pH and temperature ranges of 5.0-5.5 and 40-$50^{\circ}C$. With [$^3H$]-chitin as a substrate, $K_m$ and $V_{max}$ values of SBF1 were 4.6 mM and 220 mmol/mg-protein/h, respectively, while those of SBF2 were 7.14 mM and 287 mmol/mg-protein/h. The purified enzymes showed markedly less activity with p-nitrophenyl-N-acetylglucosaminide and fluorescent 4-methylumbelliferyl glycosides of D-N-acetylglucosamine oligomers than with [$^3H$]-chitin. End-product inhibition of both enzymes demonstrated that both are endochitinases with different N-acetylglucosaminidase activity. Furthermore, the $NH_2$-terminal sequence of SBF1 showed a high degree of homology with other plant chitinases whereas the $NH_2$-terminal amino acid of SBF2 was blocked.

• KSBB Journal
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• v.19 no.6 s.89
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• pp.478-483
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• 2004

The optimum fermentation conditions of Propionibacterium acidipropionici were determined for the maximum production of organic acids. Three strains of P. acidipropionici, ATCC 25562, 4875, 4965 were selected to test the productivity of organic acids in the batch fermentation. Nutrients and environmental conditions on cell growth were defined by series of experiments, and the optimum amounts of peptone, yeast extract were determined to be $1.5\%$ (w/v), $0.75\%$ (w/v), respectively. The yields and productivity were highest at pH 6 among the ranges of $5.0{\sim}7.5$, and ATCC 4965 was determined to be the best strain compared to the others by getting total productivity of 0.29 g total acids/L/h. Approximately $1.60{\sim}2.34$ moles of propionic acid and $0.74{\sim}1.05$ moles of acetic acid were produced from 1.5 moles of glucose.

• Preventive Nutrition and Food Science
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• v.4 no.4
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• pp.246-250
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• 1999

This study was conducted to develop the fermentation kinetic modeling for the prediction of pH and acidity changes in kimchi at isothermal and nonisothermal fermentation temperatures(0~15$^{\circ}C$) and salt concentrations(1.5~4.0%) using the traditional two-step method and alternative one-step method. The calculations of the two-step method of pH and acidity change during fermentation followed the pattern of the first order and zero order, respectively. The reaction rate constant of pH by the first order was increased from 0.008 {TEX}$day^{-1}${/TEX} to 0.017 {TEX}$day^{-1}${/TEX} by increasing the temperature from $0^{\circ}C$ to 15$^{\circ}C$ at 2.75% of salt concentration, and was decreased from 0.013 {TEX}$day^{-1}${/TEX} to 0.010 {TEX}$day^{-1}${/TEX} by increasing the salt concentration from 1.5% to 4.0% at 5$^{\circ}C$. For the pH and acidity of Kimchi, the zero order had a higher correlation than the first order to the estimate of the kinetics parameters by the one-step method. The {TEX}$E_{a}${/TEX} ranges of pH and acidity were 61.057~66.086 and 62.417~68.772 kJ/mole with different temperatures and salt concentrations. This one-step method had smaller and more realistic estimates of error(p〈0.05). The effective temperatures, {TEX}$T_{eff}${/TEX}, with 0~15$^{\circ}C$ of square function type of 12 hr intervals were 12.85, 11.48 and 12.46$^{\circ}C$ as increasing the salt concentration, 1.50, 2.75 and 4.00%, respectively. The {TEX}$T_{eff}${/TEX} were higher values than the mean temperature(7.5$^{\circ}C$).

• Korean Journal of Poultry Science
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• v.15 no.4
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• pp.261-268
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• 1988

The effect of two particle size ranges (80% of the particles in the ration less than 1.19mm ; and 40% of the particles in the ration less than 1.1mm) and two different levels of protein (18% and 12% ) on the activity of mold inhibitors in commercial ration was determined by measuring mold count, CO$30^{\circ}C$ production and aflatoxin concentration. A commercial fungistat was mixed in the treated diets at the level of 0.1% (W/W). Two types of experimental diets (18% & 12% protein) which contained 12.6 and 12.7% moisture content each were stored under the forced air humidifier at 85% humidity and a controlled-temperature of 29＋1$30^{\circ}C$ for 5 to 40 days. Mold count and CO$30^{\circ}C$ levels in the feed treated with mold inhibitor were significantly higher (P＜0.05 and P＜0.01 respectively) when 40% of the ration's particle size was<1.19mm. The different protein levels in the ration treated with mold inhibitor did not have a significant effect (P＞0.05) on the mold count and $CO_2$ production. Protein level $\times$ particle size range interaction on the $CO_2$ production was significant (P＜0.05). Aflatoxin production in the experimental diet with mold inhibitor was significantly (P＜0.05) affected by the levels of protein and the different particle size ranges. The interaction of protein levels and particle size ranges on the aflatoxin production was significant (P＜0.05) at 40 days of storage.

• Food Quality and Culture
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• v.1 no.1
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• pp.1-5
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• 2007

Physicochemical qualities and consumer acceptability of chocolate layer cake were studied with varied levels of rosemary powder at 0, 0.2, 0.4 and 0.6%. The ash content of the cake increased from 2.30 to 3.10%, as the amount of rosemary powder increased from 0 to 0.6%, and the carbohydrate content of the cake decreased as the addition of rosemary powder increased. There were no significant differences in moisture contents and pH values among the samples and the pH values of all samples were within the typical pH range of 7.5-8.0 for chocolate layer cakes. Water loss from the control cake was greater than that from the cakes with rosemary powder supporting the suggestion that the addition of rosemary powder to the chocolate layer cake could increase moisture retention of the cake. Consumer acceptability of all the samples showed higher preferences of more than 7 points. Rosemary aroma, mint flavor and after taste were highly positively correlated with the fat content. Fat and ash content of the cake, which tended to increase in proportion to the rosemary powder content, were negatively correlated with acceptance of herb flavor, sweet taste, moistness, softness and intensity of softness but positively correlated with intensity of herb flavor. With the results above, trials on chocolate layer cake using rosemary powder were successfully performed within the ranges tested.

• Journal of Microbiology and Biotechnology
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• v.12 no.1
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• pp.96-105
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• 2002

A bacteriocin-producing strain identified as Pediococcus acidilactici was isolated from kimchi. The bacteriocin was identified to belong to the pediocin family and exhibited bactericidal activity against most Gram-positive bacteria as well as some Gram-negative bacteria. The bacteriocin was stable up to $80^{\circ}C with wide pH ranges (5.0-10.0). The bactericidal activity remained unchanged after treatment with nonproteolytic enzymes such as nuclease and ${\alpha}$-amylase, however, it was destroyed after treatment with protease. The bacteriocin was effectively extracted by the pH-mediated adsorption-desorption method and purified effectively by semi-preparative RP-HPLC. The molecular weight of the bacteriocin was 4,622, as determined by electrospray mass spectrometry. The amino acid sequence consisted of 44 amino acid residues with four cysteines. The high solubility and pH stability of the isolated pediocin provide definite advantages over nisin and other bacteriocins in regards to its potential applications.