• Journal of Environmental Health Sciences
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• v.6 no.1
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• pp.53-55
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• 1979

This study was conducted to find out the co-operative effect of antioxidants (butyl hydroxy anisol, dibutyl hydroxy toluene, propyl gallate) and pyrophosphate (tetrasodium pyrophosphate, disodium pyrophosphate) on the stability of soybean oil by determining the peroxide values. The results obtained were summarized follows: 1. When antioxidants and pyrophosphates were used together, the antioxidants activity was more strong than antioxidants were used only. 2. The co-operative effect of disodium pyrophosphate for antioxidants was stronger than tetrasodium pyrophosphate.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.2
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• pp.187-194
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• 1996

Changes of the growth of microorganisms, pH, and TBA values were examined for chickens treated with 5% potassium sorbate, 5% sodium acid pyrophosphate, and mixture of 2.5% potassium sorbate and 2.5% sodium acid pyrophosphate solution during 15 days at 4$^{\circ}C$. Treatment of the mixture solution inhibited synergistically the growth of mesophilic and psychrotrophic bacteria and suppressed effectively enteric bacilli. Potassium sorbate treatment was the most effective on inhibition of the growth of yeast and mold. The extension of lag phase for psychrotrophic bacteria and enteric bacilli was observed by the treatment of the mixture solution of potassium sorbate plus sodium acid pyrophosphate and the potassium sorbate solution. PHs of chickens were increased during the storage, which might induce the decline of antimicrobial effect. Sodium acid pyrophosphate was expected to give antioxidant effect as well as antimicrobial effect for high fat foods because the lowest increase of TBA value for chickens treated nth sodium acid pyrophosphate was measured.

• Korean journal of food and cookery science
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• v.20 no.2
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• pp.133-137
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• 2004

This study was investigated the effects of condensed phosphates (pyrophosphate, metaphosphate and polyphosphate) on the quality and self-life of wet noodle. The initial pasting temperatures were increased by the addition of pyrophosphate and metaphosphate, respectively, whereas those of propylene glycol and polyphosphate were decreased. Pyrophosphate showed the highest final viscosity, whereas metaphosphate showed the lowest. Setback of PG, polyphosphate, pyrophosphate and metaphosphate were all lower than the control. The water absorption ratios of PG and polyphosphate were increased compared to the control, whereas those of pyrophosphate and metaphosphate were decreased. The volume expansion ratios of PG and polyphosphate were slightly increased. Turbidities of PG and polyphosphate were lower than those of the control, whereas those of pyrophosphate and metaphosphate were increased in cooked noodles. The bacterial counts of wet noodles made with PG, polyphosphate, metaphosphate and pyrophosphate were all lower than those of the control after storage at 5$^{\circ}C$.

• Journal of Microbiology
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• v.40 no.2
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• pp.134-139
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• 2002

Effects of GTP on the inhibition of self-splicing of primary transcripts of the phage T4 thymidylate synthase gene (td) by thiamine pyrophosphate and its analogs have been investigated. The order of the inhibitory efficiency for compounds tested was as follows: thiamine pyrophosphate > thiamine monophosphate > thiamine. of all compounds examined, thiamine pyrophosphate was the most potent inhibitor, Increasing GTP concentration in splicing reaction tended to overcome the suppressive effects of self-splicing by thiamine pyrophosphate and its analogs. The inhibition by thiamine pyrophosphate was most sensitized to a higher concentration of GTP, It has been speculated that the key structural features in thiamine pyrophosphate and its analogs responsible for the inhibition of splicing may be a thiamine moiety in which the phosphorylation of 2-hydroxylethyl group on 5-position of thiazolium ring rendered further stimulation of inhibition in self-splicing reaction..

• Microbiology and Biotechnology Letters
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• v.11 no.1
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• pp.1-4
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• 1983

In order to determine a proper amount of sodium pyrophosphate (SPP) which protect Lactobacilli from phage attack, Lactobacillus casei YIT-9018 was grown in $Ca^{＋＋}$ free Murata medium having various concentrations of SPP after infections with phage Jl at different multiplicities of infection (MOI). it was found that the level of SPP to inhibit phage activity depended upon the level of MOIs. When the bacteria were infected by less than 10$^{-1}$ of MOI, 0.15% of SPP was sufficient, while with 10$^{0}$ of MOI, 0.175% of SPP was needed to inhibit the lytic activity completely.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.4
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• pp.269-275
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• 1988

Inhibitory effects on bacterial growth by using lysozyme and mixtures of it with other antibacterial substances (sodium hexametaphosphate and sodium pyrophosphate) were investigated against the 7 kinds of hacterial strains isolated from putrefied surumi products. The growth inhibitory concentrations of lysozyme and lysozyme + sodium hexametaphosphate + sodium pyrophosphate against the bacteria were added to kamaboko, imitation crab meat and fried surumi, then viable cell count, pH and VBN were examined during the storage at $30^{\circ}C$ for 7 days. Lysozyme showed growth inhibitions against 6 of 7 isolates and the inhibition effect of mixture of antibacterial substances was multiplied against all the isolates compare with those of its individual use. Growth inhibitory effect of the substances on the bacteria was high in order of lysozyme + sodium pyrophosphate + sodium hexametaphosphate, lysozyme + sodium hexametaphosphate, lysozyme + sodium pyrophosphate and lysozyme. The most effective inhibitory concentration of mixture of the antibacterial substances in kamaboko and imitation crab meat was $0.05\%$ of lysozyme, $0.5\%$ of sodium pyrophosphate and $0.1\%$ sodium hexametaphosphate. But the bacterial growth was slightly inhibited in fried surumi even if the same concentration of the dipped mixture and the effect of the mixture was less than that of $0.2\%$ sorbic acid.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2016.11a
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• pp.194.1-194.1
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• 2016

The present study investigated the effect of zincate treatment time on the dissolution behavior and the deposition of copper by immersion process and electroplating process on AZ31 Mg alloy substrate in a copper pyrophosphate bath. Without zincate pretreatment, the AZ31 Mg substrate quickly dissolved in the copper pyrophosphate solution although an external cathodic current was applied. The copper layers deposited on non-zincate treated AZ31 Mg alloy substrate by both immersion and electroplating processes showed very porous structure and very poor adhesion. With increasing zincate treatment time up to 2 min, the dissolution of AZ31 substrate in pyrophosphate solution rapidly decreased and the deposited copper layer was less porous and exhibited stronger adhesion. The immersion of AZ31 Mg sample in zincate solution for 5 min was found as a critical time for producing a non-porous and adherent electrodeposited copper layer on AZ31 Mg alloy. The optimum zincating time can be determined by observing the open circuit potential (OCP) of AZ31 Mg alloy samples in a copper pyrophosphate electroplating bath. The OCP reached a stable value of about -0.10 V (vs. SCE) after 5 min of immersion in the copper pyrophosphate electroplating solution.

• The Korean Journal of Food And Nutrition
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• v.3 no.1
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• pp.39-56
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• 1990

The effects of six kinds of phosphate complex on the water holding capacity (W.H.C) and protein solubility of hair tail, yellow tail runner and dried pollack meat paste were investigated and animal meat(pork, chicken and hare meat complex) The formulation of six kind of phosphate complex employed to this experiment were made by mixing several phosphate such as sodium polyphosphate, sodium pyrophosphate, sodium acid pyrophosphate, potassim pyrophosphate, sodium ultra-meta-phosphate, sodium-tetra-phosphate and monoglyceride at different mixture ratio Among the six kinds of phosphate complex, phosphate B complex which was formulated by mixing sodium polyphosphate 40%, sodium pyrophosphate 30%, sodium tetra mata phosphate 10%, sodium ultra meta phosphate 10% was most effective on enchanging the W H. C, and protein solubility of hair tail, yellow tail runner dried pollack meat past and in case of pork, chicken and hare meat paste. Phosphate C complex which was formulated by mixing sodium polyphosphate 50%. sodium pyrophosphate 30%, sodium tetra meta phosphate 10%, potassium pyrophosphate 10%, was more effective them other phosphate complex, and thief optimum addition level was 0.5% respectively in weight of fish meat paste. Texture characteristics such as hardness, cohesiveness and springiness value of Kamaboko(fish meat and pork, chicken, hare meat complex past meat product) were evaluted as best when 0.5% of Phosphate B complex was added The optimum cooking condition of Kamaboko to get good texture was heating for 20 minutes at 12$0^{\circ}C$.

• Journal of the Korean institute of surface engineering
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• v.49 no.5
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• pp.401-407
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• 2016

In this work, effect of zincate treatment of AZ91 Mg alloy on the following electrodeposition of copper was examined in a non-cyanide bath containing pyrophosphate ions in view of surface morphology and adhesion of the electrodeposited copper layer. Without zincate treatment, the electrodeposited copper layer showed very porous structure and poor adhesion. On the other hand, the copper layer electrodeposited on the zincate-treated surface showed dense structure and good adhesion. The dissolution rate of AZ91 Mg alloy after the zincate treatment appeared to decrease about 40 times in the copper pyrophosphate bath, as compared to that of the surface without zincate treatment. The porous morphology and poor adhesion of a copper layer on the AZ91 Mg alloy surface without zincate treatment were attributed to small number of nucleation sites of copper because of rapid dissolution of the magnesium substrate in the pyrophosphate bath. Based on the experimental results, it is concluded that the zincate treatment to form a conducting and protecting layer on the AZ91 Mg alloy surface is essential for successful electrodeposition of a copper layer on AZ91 Mg alloy with good adhesion and dense structure in the copper pyrophosphate bath.

• Fisheries and Aquatic Sciences
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• v.12 no.1
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• pp.54-59
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• 2009

Carotenoids such as $\beta$-carotene and astaxanthin are used as food colorants, animal feed supplements and for nutritional and cosmetic purposes. In a previous study, an astaxanthin biosynthesis gene cluster was isolated from the marine bacterium, Paracoccus haeundaensis. Geranylgeranyl pyrophosphate (GGPP) synthase (CrtE), encoded by the ortE gene, catalyzes the formation of GGPP from farnesyl pyrophosphate (FPP), which is an essential enzyme for the biosynthesis of carotenoids in early steps. In order to study the biochemical and enzymatic characteristics of this important enzyme, a large quantity of purified GGPP synthase is required. To overproduce GGPP synthase, the crtE gene was subcloned into a pET-44a(+) expression vector and transformed into the Escherichia coli BL21(DE3) codon plus cell. Transformants harboring the crtE gene were cultured and the crtE gene was over-expressed. The expressed protein was purified to homogeneity by affinity chromatography and applied to study its biochemical properties and molecular characteristics.