• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.787-793
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• 1988

Juices of Golden Queen, Neo-Muscat and Seibell-9110 were prepared with the addition of $SO_2(100ppm)$ in must and juice, of $SO_2(100ppm)$ and pectinase (40mg/l) in must, respectively and then 300mg/1 of Polyclar AT were added on different white wines from grape juices. Phenolics content in grape juices and white wines were determined. and also changes of browning capacity of white wines during the storage periods at $45^{\circ}C$ were investigated by accelerated method. Extraction of total phenol into grape juices was increased significantly in $SO_2-pectinase$ addition lot and content of total phenol of Seibell-9110 juice was two or three times higher than the others. Yield of grape juices was highest in $SO_2-pectinase$ addition lot. Ethanol content of white wines were 11.4-12.0 v/v% , and total acid, fusel oil and methanol content of Neo-Muscat white wine was lower than that of the other white wines. Total phenol content of white wines was 25-50% lower than that of grape juices and 50-80% lower in colour. Browning capacity of white wines was decreased by 25-40% for 18 days at $45^{\circ}C$ with addition of Polyclar AT, but Seibell-9110 white wine prepared from $SO_2-pectinase$ addition lot was not available commercially because of severe browning.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.9
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• pp.1300-1306
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• 2011

This study investigated the physicochemical characteristics of wet-milled rice flour treated with pectinase and cellulase in a steeping process. Enzyme treatments were used as follows: pectinase 0.05%, cellulase 0.05%, and mixed enzyme treatments 0.05~0.2%. For particle distribution, rice flour E-treated with mixed enzymes (pectinase 0.05% and cellulase 0.05%) was the finest at 48.3% particle distribution less than $53\;{\mu}m$. Protein contents and damaged starch were reduced by enzyme treatments. Damaged starch was the lowest (12.1%) in rice flour E compared with non-enzyme treatment (18.1%). Amylose content, water binding capacity, solubility, and swelling power all increased upon enzyme treatments, and their effects increased upon mixed enzyme treatment. For gelatinization characteristics of RVA, peak viscosity, final viscosity, breakdown, and total setback viscosity increased in rice flours treated with mixed enzymes. Especially, in steeping method with mixed enzyme treatment, pectinase 0.05% and cellulase 0.05% treatment was suitable for minimizing damaged starch and high fine particle distribution of rice flours compared with single enzyme treatment.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.574-578
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• 2005

Effects of different yeast strains on physicochemical characteristics of Bokbunja (Rubus coreanus Miq.) fruits alcohol fermentation were investigated. Bokbusnja fruit must was inoculated with Saccharomyces cerevisiae KCCM 12224 (Sc-24), wild-type Bokbunja yeast (Bok-3), Saccharomyces coreanus (Yak-7), and Sc-24+Yak-7. Ethanol contents of Sc-24, Bok-3, Yak-7, and Sc-24+Yak-7 were 11.08, 10.62, 10.18, and 10.26%, respectively after 10 days fermentation. Addition of pectinase (500 ppm) increased ethanol content by 0.1-1.5%. Organic acids of Bokbunja wine were citric, malic, shikimic, formic, and oxalic acids. Citric and malic acid contents remarkably decreased, whereas that of acid increased by fermentation. Total acidity of Bokbunja wine was dependent on citric acid content. Sc-24, Yak-7, and Bok-3+ pectinase were more efficient for improvement of wine-color, although color values of Bokbunja wine significantly decreased during early stage of fermentation. Sc-24 and Bok-3+500 ppm of pectinase, and 8-10 days of fermentation could enhance quality of Bokbunja wine.

• Journal of the Korean Society of Food Culture
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• v.11 no.5
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• pp.683-687
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• 1996

Jujube paste was prepared by autoclaving the fresh jujube at 1.2 atm and $120^{\circ}C$ for 30 min and removing the skin and cores. In order to increase the juice yield, the paste was treated with pectinase, cellulase and their combinations. The soluble fractions of enzymatically treated jujube paste were characterized in terms of yield, pH, titratable acidity, color, Bx, transmittance and sugar compositions. The original paste exhibited the water soluble fraction of 57.3%. Of various quality factors, the clarity was the most significantly distinguished between pectinase and cellulase treatments. The cellulase treatment produced the cloudy juice with the yield of 83.60%. On the other hand, the clear juice was produced by the pectinase and combined treatments due to degradation of pectins, whose yields were 79.47% and 85.39%, respectively. The results clearly demonstrated that the pectinase treatments improved the solubilization efficiency and clarity.

• Journal of Microbiology and Biotechnology
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• v.21 no.2
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• pp.192-196
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• 2011

Microbial induction of rusty-root was proved in this study. The enzymes hydrolyzing plant structural materials, including pectinase, pectolyase, ligninase, and cellulase, caused the rusty-root in ginseng. Pectinase and pectolyase produced the highest rusty-color formation. Ferrous ion ($Fe^{+++}$) caused the synergistic effect on rusty-root formation in ginseng when it was used with pectinase. The effect of ferric ion ($Fe^{++}$) on rusty-root formation was slow, compared with $Fe^{+++}$, probably due to gradual oxidation to $Fe^{+++}$. Other metal ions including the ferric ion ($Fe^{++}$) did not affect rusty-root formation. The endophytic bacteria Agrobacterium tumefaciens, Lysobacter gummosus, Pseudomonas veronii, Pseudomonas marginalis, Rhodococcus erythropolis, and Rhodococcus globerulus, and the rotten-root forming phytophathogenic fungus Cylindrocarpon destructans, caused rusty-root. The polyphenol formation (rusty color) was not significantly different between microorganisms. The rotten-root-forming C. destructans produced large quantities of external cellulase activity (${\approx}2.3$ U[${\mu}m$/min/mg protein]), which indicated the pathogenecity of the fungus, whereas the bacteria produced 0.1-0.7 U. The fungal external pectinase activities (0.05 U) and rusty-root formation activity were similar to those of the bacteria. In this report, we proved that microbial hydrolyzing enzymes caused rusty-root (Hue value $15^{\circ}$) of ginseng, and ferrous ion worsened the symptom.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.10a
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• pp.109-109
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• 2018

Bacillus subtilis B22, a chemotrophic and aerobic bacterial strain was isolated from homemade kimchi, identified by 16S rRNA gene sequencing. B22 was primarily screened by biochemical, carbon source utilization tests. B22 was used to produce pectinase and ${\beta}$-glucosidase by submerged fermentation under different light sources. B22 was incubated in pectin media and basal media (pH 7.0) under blue, green, red and white light-emitting diodes (LEDs), fluorescent white light, and in darkness at $37^{\circ}C$, orbital shaker 150 rpm for 24 hours. Fermentation under blue LEDs maximized pectinase production ($71.59{\pm}1.6U/mL$ at 24 h) and ${\beta}$-glucosidase production ($56.31{\pm}1.6U/mL$ at 24 h). Further, the production of enzyme increased to pectinase ($156{\pm}1.28U/mL$) and ${\beta}$-glucosidase ($172{\pm}1.28U/mL$) with 3% glucose as a carbon source. Activity and stability of the partially purified enzymes were higher at pH 6.0 to 8.0 and $25-55^{\circ}C$. The effect on the metal ions $Na^+$ and $K^+$ and (moderateactivity) $Mn^{2+}$ and $Ni^{2+}$ increased activity, while $Hg^{2+}$, $Cu^{2+}$, $Fe^{2+}$, and $Fe^{2+}$ inhibited activity. EDTA, phenylmethylsulfonyl fluoride and 5,5-dithiobis (2-nitrobenzoicacid) reduced activity, while tetrafluoroethylene and 1,10-phenanthroline inhibited activity. The amylase was highly tolerant of the surfactants TritonX-100, Tween-20, Tween-80 and compatible with organic solvents methanol, ethanol, isoamylalcohol, isopropanol, t-butylalcohol and the oxidizing agents hydrogen peroxide, sodium perborate and sodium hypochlorite, although potassium iodide and ammonium persulfate reduced activity. These properties suggest utility of pectinase and ${\beta}$-glucosidase produced by B. subtilis B22 under blue LED-mediated fermentation for industrial applications.

• Textile Coloration and Finishing
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• v.17 no.1
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• pp.14-19
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• 2005

Study on the use of enzymes for textile wet processing has been very active. The exploratory research conducted herein is related to the bioscouring process for cotton fabric. The optimum concentration of alkaline pectinase(BioPrep) was in the range of 0.05～0.2 g/l, the proper treatment time was 30～60 minutes, the appropriate treatment temperature was $60^{\circ}C$ for both the batch method and the padding method. The simultaneous desizing/bioscouring by padding method did not give water absorbency as good as the bioscouring after desizing. Color of fabrics which were bioscoured and dyed with direct dyes and a reactive dye was just a little darker than that of NaOH scoured one. K/S and Lab values of the bioscoured fabrics, regardless of the degree of water absorbency, were quite similar to each other.

• The Plant Pathology Journal
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• v.23 no.4
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• pp.233-238
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• 2007

Twenty five isolates of Sclerotinia sclerotiorum were recovered from different infested fields of vegetable along the heavily cultivated crops in Jordan valley. Cellulase and pectinase activities of those isolates were detected using CMC and pectin agar media, respectively. Diameter of the clearing zones on those media represented the level of such enzymatic activities, characteristic of each isolate. The virulence of those isolates was studied using a squash (Cucurbita pipo) cultivar under a greenhouse condition. The significance of correlating the enzymatic activity with the virulence of the isolates was ascertained and discussed.

• Food Science and Preservation
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• v.3 no.2
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• pp.179-185
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• 1996

This study was carried out for the purpose of improving the persimmon vinegar. Crushed persimmon(persimmon pulp) was used at alcohol fermentation using Saccharomyces bayanus for persimmon alcohol medium preparation. Glucose(8.39%) and fructose(7.96%) were the dominant free sugar in persimmon pulp before the at cohol fermentation. They decreased abruptly during alcohol fermentation and glucose was consumed more rapidly than fructose. Final alcohol concentration was finally reached to 8%(v/v) in 5 days for mentation of persimmon pulp. Pectinase pre-treatment of persimmon pulp resulted in tusker contents of galacturonic acid, galactose, methyl alcohol and isoamyl alcohol in main mash for alcohol fermentation than those in main mash prepared without pectinase pre-treatment. After alcohol fermentation tannin concentration was 350ppm and astringency was not perceived.

• Journal of Applied Biological Chemistry
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• v.57 no.2
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• pp.137-140
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• 2014

A gene encoding thermostable pectinase (TmPec) was isolated from hyperthermophilic microorganism, Thermotoga maritima. The open reading frame (ORF) of TmPec gene is 1,104 bp long and encodes 367 amino acid residues with a molecular weight of 40,605 Da. To analyze the enzymatic activity and biochemical properties, the ORF of TmPec gene excluding putative signal sequence of 27 amino acids was introduced into the E. coli expression vector, pRSET-B, and overexpressed in E. coli BL21. Protein concentration of purified recombinant TmPec was 1.1 mg/mL with specific activity of 56 U/mg protein on pectin. The recombinant TmPec showed the highest activity at around $85-95^{\circ}C$, and at around pH 6.5. It was stable at temperature below $85^{\circ}C$. In the presence of $Ca^{2+}$, the activity of recombinant TmPec was increased to 146.3% of normal level. In contrast, $Ba^{2+}$ and Mn2+ showed strong inhibition to the recombinant TmPec.