• Nutrition Research and Practice
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• v.7 no.5
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• pp.359-365
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• 2013

Anthocyanin from purple sweet potato (PSP) extracted by microwave baking (MB) and acidified electrolyzed water (AEW) exhibited antioxidant activity. After further purification by macroporous AB-8 resin, the color value of PSP anthocyanin (PSPA) reached 30.15 with a total flavonoid concentration of 932.5 mg/g. The purified extracts had more potent antioxidant activities than the crude extracts. After continuously administering the PSP extracts to 12-mo-old mice for 1 mo, the anti-aging index of the experimental group was not significantly different from that of 5-mo-old mice. To a certain degree, PSPA was also effective for controlling plasma glucose levels in male Streptozocin (STZ)-treated diabetic mice. In addition, the extracts inhibited Sarcoma S180 cell growth in ICR mice. Mice consuming the PSP extracts formed significantly fewer and smaller sarcomas than mice consuming the control diets. The highest inhibition rate was 69.03%. These results suggest that anthocyanin extracts from PSP not only exert strong antioxidant effects in vitro, but also had anti-aging, anti-hyperglycemic, and anti-tumor activities.

• Journal of the Korean Applied Science and Technology
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• v.15 no.4
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• pp.45-56
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• 1998

Methyl fructoside oleic acid polyester(MFPE), fructose-based sugar polyester, was synthesized by solvent-free, soap-free transesterification of methyl oleate with methyl fructoside(MF) as a sugar starting material in the presence of conventional potassium carbonate basic catalyst. Methyl fructoside was found to be an effective sugar starting material, because of its low softning point, high heat stability, high miscibility, and high reactivity than other sugars. Yield 98% of purified MFPE based on initial weight of MF was obtained at 1:5 of the molar ratio of methyl fructoside to methyl oleate, 2%(w/w) of potassium carbonate catalyst content, 20${\sim}$200mmHg of reduced pressure and $180^{\circ}C$ of reaction temperature. MFPE structure was confirmed by infrared and proton nuclear magnetic resonance spectroscopy. Physical properties of methyl of fructoside oleic acid polyester such as viscosity, HLB, solubility, color, refractive index, specific gravity, and density were similar to physical properties of sucrose polyesters(SPE) and vegetable oils. Then, it was elucidated that MFPE was sufficient to replace the SPE and conventional oils.

• Microbiology and Biotechnology Letters
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• v.24 no.1
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• pp.77-81
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• 1996

During the screening for the antifungal compounds against Phytophthora capsici causing phytophthora blight of red pepper, we isolated a strong active compound, bafilomycin $C_1$, produced by strain 3D3. The producing organism was identified as Streptomyces sp. based on taxonomic studies. The antifungal compound was purified from culture broth by HP-20 column chromatography, ethylacetate extraction, silica gel column chromatography and HPLC, and was identified as bafilomycin $C_1$ by color reaction, UV and $^{1}H$-NMR spectral data analysis. Bafilomycin $C_1$ showed strong antifungal activity against various phytopathogenic fungi.

• Analytical Science and Technology
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• v.6 no.1
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• pp.21-27
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• 1993

Technical grade n-hexane whose purity is 54% has been purified for HPLC use. Methylcyclopentane, 2-methylpentane, and 3-methylpentane which are hardly isolated by fractional distillation were separated by the liquid-solid chromatography using molecular sieve 5A. UV and fluorescence impurities whose contents are critically regulated for HPLC solvent were removed by the adsorptive separation with alumina and silica gel. The present method also reduced the impurities of color(APHA), acidity, water, residue after evaporation, sulfur, and thiophene content, and the impurity contents were well within the specifications of HPLC solvent.

• KSBB Journal
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• v.16 no.4
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• pp.370-375
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• 2001

For the production of new exo-biopolymers from microorganisms, an exe-biopolymer producing bacterial strain was isolated from the composter used in composting of organic wastes. Bacteriological properties of this strain and physicochemical properties of producing exo-biopolymer were investigated. The isolated strain was identified as Enterobacter sp. through its morphological, cultural and physiological characteristics. The results of color reactions, CPC (cetyl pyridinium chloride) precipitation and infra red absorption spectral analysis indicated that this exo-biopolymer was presumed as an acidic polysaccharide with uronic acid. This polysaccharide was identified as hetero-polysaccharide consisting of galactose, mannose and galacturonic acid by gas chromatography, and the molecular weight of exopolysaccharide purified by gel chromatography were about 370,000 daltons. The polysaccharide solutions(0.50-2.0%, w/v) exhibited non-Newtonian flow behavior with pseudoplastic property and showed the ability of gel formation at above 1.5% (w/v) of polysaccharide concentration.

• Applied Biological Chemistry
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• v.48 no.2
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• pp.109-114
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• 2005

A bacterium capable of emulsifying hydrocarbon, n-hexadecane, and decreasing surface tension of the culture media using oil collapsing method was isolated. The bacterium was partially identified as Bacillus sp. and named BJS-51. n-Hexadecane was the most effective carbon source for production of biosurfactant. Surface tension was decreased from 76 dyne/cm to 31 dyne/cm and CMD (critical micelle dilution) had the highest value of 5.7 at 3% n-hexadecane. Ammonium phosphate was the most effective nitrogen source, when C/N ratio was 60, surface tension and CMD were 29 dyne/cm and 9.2, respectively. Optimum pH and temperature were 7.2 and $30^{\circ}C$, respectively. Produced biosurfactant was extracted and purified using organic solvent extraction method and preparative HPLC systems. After analysis by various color reaction, this biosurfactant was identified as lipopolysaccharide. Surface tension and CMC (critical micelle concentration) of purified biosurfactant were 27 dyne/cm and 0.08 g/l, repectively. CMD was 9.2, so the yield of biosurfactant was about 0.74 g/l at the optimal conditions. The biosurfactant was very stable at wide range of $pH\;2{\sim}12$ with surface tension $29{\sim}31\;dyne/cm$ and showed $29{\sim}30\;dyne/cm$ of surface tension after heat treatment at $100^{\circ}C$ for 60 min.

• The Korean Journal of Food And Nutrition
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• v.23 no.3
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• pp.291-298
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• 2010

We has been researched physicochemical, sensory and microbiological characteristics of salt-fermented shrimps after making them with different kinds of salts such as domestic or imported and purified or solar salt. Physicochemical characteristics of salt-fermented shrimps on color, salinity and pH which was made by 6 kinds of salt did not show any difference in the overall processing. However, in case of amino-N content, it showed the higher level of its contents at the process of Korean solar salt comparing to other. In case of microbiological, the total viable cells was detected most from the Australian solar salt during the initial stage of fermentation, but after 12-week of fermentation, the Chinese solar salt showed the largest number of total viable cells. Also, it found the Korean solar salt contained the lowest level of coliforms, while it found the highest level of coliforms contents in Chinese solar salt. However, there were no significant differences of microbiological characteristics from the salt-fermented shrimp made with 6 kinds of salt(p<0.05). As a result of sensory quality on salt-fermented shrimps, domestic salts was higher than imported. But there were no significant difference of sensory quality from the salt-fermented shrimps made with 6 different kinds of salt(p<0.05).

• Journal of agriculture & life science
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• v.45 no.4
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• pp.13-21
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• 2011

"Manggaedduk" produced specially in Uiryeong province, Gyeongnam, Korea is manufactured by traditional method using rice powder, sweet azuki bean paste, and leaves of Smilax china (called as Manggae-leaf). Moisture content of leaves did not show significant differences bay salt and purified salt treatment. The content was lower as the salt concentration increased. Shear force was higher in leaf salted with purified salt at room temperature than that salted with bay salt. On the other hands, the force was more higher in the leaves salted with bay salt at low temperature ($4^{\circ}C$). The shear force was higher as the concentration of both salts used for salting solution increased. As storage period was extended, shear force of salted leaf was weakened. Whiteness (L) and yellowness (b) of leaves stored at room temperature were higher than those stored at $4^{\circ}C$, although the redness (a) of Hunter value was not significantly different between storage temperatures. Salt concentration influenced lightness and yellowness, color of salted leaves stored at $4^{\circ}C$ resulted in enhanced greenness as compared to the leaves stored at room temperature. Thus, this study investigated the optimal storage conditions, salting conditions and storage temperatures of Smilax china leaves.

• Journal of Microbiology and Biotechnology
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• v.8 no.5
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• pp.501-508
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• 1998

An alkalophilic mi.croorganism (strain YB380), which produces yeast cell wall hydrolase extracellulary, was isolated from Korean soil. The rod-shaped cells were 0.3~0.4 by 2~4${\mu}{\textrm}{m}$ long, motile, aerobic, gram-positive, and spore-forming. The color of the colony was light yellow. The temperature range for growth at pH 9.0 was 25 to $45{\circ}C, with optimum growth at $35{\circ}C. The pH range for growth at $35{\circ}C was 8 to 11 with an optimum pH of 9.0. Therefore, the strain YB380 is an obligate alkalophile. The 16S rRNA of strain YB380 has a 99% sequence similarity with that of Bacillus alcalophilus. On the basis of physiological properties, cell wall fatty acid composition, and phylogenetic analysis, we propose that the isolated strain is Bacillus alcalophilus. The yeast cell wall hydrolase from Bacillus alcalophilus subsp. YB380 has been purified and partially characterized. The molecular weight was estimated to be 27,000 daltons with an optimum temperature and pH of $60{\circ}C and 9.0, respectively. The N-terminal amino acid sequence of the enzyme was analyzed as Gln- Thr- Val- Pro- Trp- Gly- Ile- Asn- Arg- Val.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.104-112
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• 2018

The purpose of this study was to examine the quality characteristics of white pan bread according to the different types of water (tap water (still water), purified water, still water, light water, classical water, and bold water). Pan breads were statistically analyzed using texture profile analysis, fermentation, texture, suitability, image analysis, color, moisture content, and statistical analysis. This result will contribute to the commercialization of pan bread using various kinds of water. Ultimately, we analyzed the quality characteristics of various kinds of water, depending on the carbonic acid content on the dough and the pan bread, and to derive the optimum kinds and ratios of the water to be applied to the pan bread. As a result of the study, the best findings were obtained with water containing carbonic acid content more than the classical water according to overall characteristics, durability (Width of Tail and Integral), foot efficiency, softness, volume and preference check. Therefore, when white pan bread is produced by using water containing a carbonic acid content (5~7.5 mg/L) or more of the classical water, it affects the quality characteristics and a good obtains positive response to from consumers. In this study, the quality characteristics of pan bread based different kinds of water which were not available in the past, and the quality characteristics of pan bread, which can be used as the basic data for future research, were well analyzed.