• 산업식품공학
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• 제13권4호
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• pp.360-364
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• 2009

추출방법과 $\beta$-cyclodextrin, soluble starch 및 calcium chloride 혼합용액(MIX) 처리가 양파추출물의 색도에 미치는 영향을 분석한 결과 추출방법에 관계없이 처리구가 대 조구보다 L(명도) 값은 크게 나타났으며 a(적색도)와 b(황색도)는 작은 값을 나타내었다. 갈변도는 100${^{\circ}C}$ 열수추출의 경우 대조구와 처리구의 O.D.값은 각각 0.296 과 0.093 으로서 처리구가 대조구의 약 31%의 O.D.값을 보였다. 열수추출과 초음파추출 모두 대조구가 처리구보다 높은 pyruvic acid 함량을 나타내었다. 관능검사의 갈변정도와 매운맛 강도에서는 대조구가 처리구에 비하여 높은 값을 보였다. 양파추출물의 총균수와 대장균군수는 저장기간이 길어짐에 따라서 계속적으로 증가를 보였고 저장기간 내내 처리구가 대조구보다 매우 적은 수치를 나타내었다.

• Bulletin of the Korean Chemical Society
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• 제22권8호
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• pp.909-913
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• 2001

The kinetics of oxidative decarboxylation of pyruvic acid and benzoylformic acid by peroxomonophosphoric acid (PMPA) in aqueous medium have been investigated. The reaction follows second order-first order each in PMPA and substrate concentration a t constant pH. The reactivity of different peroxo species in the oxidation has been determined. Activation energy and thermodynamic parameters have been computed. A plausible mechanism consistent with the observed results is proposed.

• 한국토양비료학회지
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• 제38권4호
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• pp.173-179
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• 2005

Biosolid 처리는 옥수수의 생장을 촉진시켰으며 중금속 흡수 또한 현저히 증가시켰다. 특히 다른 biosolid와 비교하여 Nu-earth 처리에서 옥수수 지상부의 Cd과 Zn의 흡수가 많은 것으로 나타났다. 옥수수의 중금속 흡수는 biosolid 자체의 중금속 함량과 밀접하게 관련되었는데, 크롬과 납의 흡수는 그 중 상관관계가 가장 낮았다. 근권의 유기산은 주로 lactic acid, acetic acid, propionic acid, butyric acid 및 oxalic acid 인 것으로 나타났다. 그 외 glutaric acid와 succinic acid, pyruvic acid 및 tartaric acid도 일부 발견되었다. Biosolid를 처리한 경우에는 butyric acid가 가장 많았으며 처리하지 않은 경우에는 acetic acid가 가장 많았다.

• 한국식품조리과학회지
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• 제10권1호
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• pp.1-7
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• 1994

Major quality parameters(organic acids, alcohols, fusel oil and sensory characteristics) of traditional Ewhaju were investigated during brewing. In organic acid contents at immediately after brewing, lactic acid was 155.1mg％, malonic acid was 5.4mg％, succinic acid was 8.9mg％, acetic acid was 7.6mg％, oxalic arid was 1.3mg％, citric and tartaric acid was 27.8mg％ and pyruvic acid was 4.8mg％ but in 100 days after brewing and one year aged, lactic acid was 1763.3 and 3059.3mg％, malonic acid was 12.3 and 19.3mg％, succinic acid was 11.5 and 23.1mg％, acetic acid was 29.2 and 73.1mg％, oxalic acid was 0.6 and 0.2mg％, citric and tartaric acid was 298.3 and 639.6mg％, and pyruvic acid were 1.1 and 0.3mg％, respectively. All the alcohol contents increased as the fermentation period increased ; the ethyl alcohol was only 0.05fe at immediately after brewing. In the alcohols content of Ewhaju at 100 days after brewing, the ethyl alcohol, methyl alcohol n-propyl alcohol and iso-butyl alcohol were 5.13ft, 47.56 ppm, 37.25 ppm and 19.51 ppm, respectively, Also in the one year aged Ewhaju, the ethyl alcohol was 9.39f), methyl alcohol was 36.34 ppm, Fusel oil was not detected in the first stage of brewing, but it was detected 1.12mg％ at 100 days after brewing and 1.18mg％ at one year stored sample. A general trend in change of color was almost white immediatly after brewing but a increase in Hunter "b" value and "a" value were observed depending on brewing time prolonged. Taste and overall palatability of Ewhaju after 100 days of brewing were significantly superior(p<0.05, p<0.01).

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2007년도 학술발표회
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• pp.225.2-225.2
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• 2007

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2007년도 학술발표회
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• pp.226.1-226.1
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• 2007

• Biomolecules & Therapeutics
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• 제4권3호
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• pp.244-250
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• 1996

In this study, the anti-lipidperoxidative effects of G009, a polysaccharide extracted from Ganoderma lucidum IY009, was determined in ascorbic acid-$Fe^{2+}$-adenosine 5-diphosphate-intoxicated rat. In a model of ascorbic acid-Fe$^{2+}$-adenosine 5-diphosphate-induced hepatotoxicity in rat, G009 exhibited anti-lipidperoxidative effect in rat liver homogenate, and that malondialdehyde values of the liver homogenate inhibited from 48.1% to 74.8% in comparison to controls (p<0.05). The malondialdehyde formation in serum inhibited 66.5% at 100 mg/kg of G009. Also, serum levels of glutamic oxaloacetic transaminase and glutamic pyruvic transaminase in peroxidizer-induced rats treated with G009 was decreased compared with control. Especially, the formation of lipid peroxides in serum was related to glutamic pyruvic transaminase levels. These results suggest that G009 has a protective effect on ascorbic acid-$Fe^{2+}$-adenosine 5-diphosphate-induced hepatic injury through an inhibition of lipid peroxidation in liver.r.

• Journal of Microbiology and Biotechnology
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• 제23권12호
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• pp.1726-1736
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• 2013

Biosynthesis of indole-3-acetic acid (IAA) via the indole-3-pyruvic acid pathway involves three kinds of enzymes; aminotransferase encoded by aspC, indole-3-pyruvic acid decarboxylase encoded by ipdC, and indole-3-acetic acid dehydrogenase encoded by iad1. The ipdC from Enterobacter cloacae ATCC 13047, aspC from Escherichia coli, and iad1 from Ustilago maydis were cloned and expressed under the control of the tac and sod promoters in E. coli. According to SDS-PAGE and enzyme activity, IpdC and Iad1 showed good expression under the control of $P_{tac}$, whereas AspC was efficiently expressed by $P_{sod}$ originating from Corynebacterium glutamicum. The activities of IpdC, AspC, and Iad1 from the crude extracts of recombinant E. coli Top 10 were 215.6, 5.7, and 272.1 nmol/min/mg-protein, respectively. The recombinant E. coli $DH5{\alpha}$ expressing IpdC, AspC, and Iad1 produced about 1.1 g/l of IAA and 0.13 g/l of tryptophol (TOL) after 48 h of cultivation in LB medium with 2 g/l tryptophan. To improve IAA production, a tnaA gene mediating indole formation from tryptophan was deleted. As a result, E. coli IAA68 with expression of the three genes produced 1.8 g/l of IAA, which is a 1.6-fold increase compared with wild-type $DH5{\alpha}$ harboring the same plasmids. Moreover, the complete conversion of tryptophan to IAA was achieved by E. coli IAA68. Finally, E. coli IAA68 produced 3.0 g/l of IAA after 24 h cultivation in LB medium supplemented with 4 g/l of tryptophan.

• 한국응용곤충학회지
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• 제15권4호
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• pp.169-178
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• 1976

솔잎혹파리 (Thecodiplosis japonensis Uchi. et Inouye)의 충영속 유충과 충영을 탈출하여 낙하한 토중의 유충을 대상으로 체액을 분석, 측정코저 종이 크로마토그라피법, micro-Kjeldahl법, 박층 크로카토그라피 법, 왈부르그 검압계법, Bessey-Lowry법과 Reitman-Frankel법으로 측정 또는 분석하였다. 충영과 유충과 토중의 유충에 따라 유리 아미노산, 총 질소함량의 변화, 탄수화물의 변화, 지질의 종류와 변화, 호흡능, phosphatase, GOT, ?의 활성도가 측정되었다. 유리 아미노산, 총 질소함량, 지질함량, 호흡능, acid phosphatase의 황성, GPT의 활성은 충영속의 유충에서 토중의 유충으로 진행함에 따라 감소하는 경향을 나타냈다. 그러나 trehalose의 함량과 alkaline phosphatase의 활성은 증가하는 경향을 나타냈다.

• 한국식품조리과학회지
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• 제32권6호
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• pp.665-676
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• 2016

Purpose: This study was conducted to find the optimal freezing method and storage conditions for welsh onion. Methods: Cut welsh onions (0.3 cm) were packed in nylon/linear low density polyethylene (LLDPE) film bags, and frozen utilizing still-air freezing at -$20^{\circ}C$ (SAF20) and -$40^{\circ}C$ (SAF40), and immersed-liquid freezing at -$40^{\circ}C$ (ILF40); they were then stored at -$20^{\circ}C$ for 7 months. During storage, quality characteristics were measured monthly. Results: Drip loss was the lowest in the ILF40 packaging. Color difference in the stem (white part) did not differ significantly according to freezing conditions and storage time. Color difference in the leaf (green part) and stem was the lowest in SAF20. pH remained unchanged, while total aerobic bacterial count, pyruvic acid and moisture content decreased during storage. Pyruvic acid content of ILF40 was the highest among the freezing treatments. Fructose and glucose contents increased gradually during storage. Citric acid, malic acid, succinic acid and fumaric acid contents were unaffected, regardless of the freezing conditions. Conclusion: The optimal freezing method for welsh onions with the least quality changes was determined to be immersed liquid freezing, following by preservation up to 7 months by freeze-storing.