• The Korean Journal of Food And Nutrition
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• v.32 no.6
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• pp.643-650
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• 2019

The purpose of this study was to investigate the quality of dehulled soybean (DHSB), and the rapid preparation possibility of soybean milk with DHSB (SM-DHSB), and then the quality of SM-DHSB. In DHSB, the moisture content decreased, the crude protein, crude fat, minerals, and carbohydrate contents increased, and the isoflavone (daidzein, genistein and glycitein) content was similar to that of soybean (SB). The water absorption rate of DHSB for soybean milk preparation was higher than that of SB. In the results of SM-DHSB and soybean milk (SM) qualities, the crude protein content, total solid content, and the viscosity of SM-DHSB were higher, the yield and the proximate composition (except crude protein) were similar, and the Biji production rate, and total dietary fiber content of SM-DHSB were lower compared to the SM. In terms of the isoflavone contents of SM-DHSB, daidzein and genistein content were similar, and glycitein content was lower compared with the SM. Consequently, these results suggest the possible use of DHSB for rapid SM-DHSB preparation, because the soaking time was decreased by the high water absorption rate of DHSB in the SM preparation, and the quality of SM-DHSB improved compared to those of the SM.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.2
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• pp.45-49
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• 1994

The rapid preparaton method of soybean curd with ultra fine soy powder at home was investigated. The microwave oven of this study used common microwave attached sensor for the volume and temperature control, The temperature of the microwave oven was maintained at 98, not boiling over. It took 9 minutes to make 300g of soybean curd, 10 minutes to make 600g, 14 minutes to make 900g, and 17 minutes to make 1200g. Beany flavor and trypsin inhibitor could be removed by this conditon. It took only 5 min to make coaguation of the curd by glucono-$\delta$-lactone.

• BMB Reports
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• v.37 no.3
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• pp.351-355
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• 2004

Separate protocols are commonly used to prepare plasmid DNA, chromosomal DNA, or total RNA from E. coli cells. Various methods for the rapid preparation of plasmid DNA have been developed previously, but the preparation of the chromosomal DNA and total RNA are usually laborious. We report here a simple, fast, reliable, and cost-effective method to extract total nucleic acids from E. coli by direct lysis of the cells with phenol. Five distinct and sharp bands, which correspond to chromosomal DNA, plasmid DNA, 23S rRNA, 16S rRNA, and a mixture of small RNA, were observed when analyzing the prepared total nucleic acids on a regular 1-2% agarose gel. The simple and high-quality preparation of the total nucleic acids in a singe tube allowed us to rapidly screen the recombinant plasmid, as well as to simultaneously monitor the change of the plasmid copy number and rRNA levels during the growth of E. coli in the liquid medium.

• The Plant Pathology Journal
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• v.38 no.6
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• pp.679-684
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• 2022

Rice blast is one of the most destructive diseases of rice worldwide, and the causative agent is the filamentous ascomycete Magnaporthe oryzae. With the successful cloning of more and more avirulence genes from M. oryzae, the direct extraction of M. oryzae genomic DNA from infected rice tissue would be useful alternative for rapid monitoring of changes of avirulence genes without isolation and cultivation of the pathogen. In this study, a fast, low-cost and reliable method for DNA preparation of M. oryzae from a small piece of infected single rice leaf or neck lesion was established. This single step method only required 10 min for DNA preparation and conventional chemical reagents commonly found in the laboratory. The AvrPik and AvrPi9 genes were successfully amplified with the prepared DNA. The expected DNA fragments from 570 bp to 1,139 bp could be amplified even three months after DNA preparation. This method was also suitable for DNA preparation from M. oryzae strains stored on the filter paper. All together these results indicate that the DNA preparation method established in this study is reliable, and could meet the basic needs for polymerase chain reaction-based analysis of M. oryzae.

• The Korean Journal of Food And Nutrition
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• v.12 no.1
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• pp.77-84
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• 1999

The purpose of this study is to establish a rapid preparation method of Dongchimi-juice having favor-able flavor and high antibacterial activity against undesirable bacteria in Naengmyon-broth by using high antibacterial strains of lactic acid bacteria Lactobacillus homohiochii B21 and leuconostoc mesenteroid-es subsp. mesenteroides C16 as Dongchimi starter. When the two strains of lactic acid bacteria were used as starter mixed culture was better than single culture in acid production and antibacterial activity. When starter was not inoculated in Dongchimi fermentation the numbers of Gram negatives and colifor-ms were remarkably increased in early phase and antibacterial activity could scarcely be detected. But when starter was inoculated the numbers of Gram negatives and coliforms were sharply decreased from early phase and antibacterial ctivity was high. When Dongchimi was made with heat sterilized mat-erials and starter there were no Gram negatives and coliforms and antibacterial activity was high. The antibacterial activity of starter inoculated Dongchimi was maximum in 2 days of fermentation at 2$0^{\circ}C$ and was scarcely detected in six days. In consideration of coliform counts antibacterial activity and the flavor of Dongchimi the preparation method in which all materials were heat treated at 8$0^{\circ}C$ for 15 min-utes and inoculated with mixed starter of the two strains and fermented for 2 days at 2$0^{\circ}C$ was thoug-ht to be good.

• KSBB Journal
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• v.17 no.3
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• pp.311-313
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• 2002

Lactobacillus spry. are Gram-positive bacteria playing important roles in human health. In this study, we successfully isolated the total RNA from the cells broken by glass beads using hot phenol method. Moreover, we were able to omit lysozyme and proteinase K treatment by using glass beads to break cell more efficiently. This method was more rapid and simple when compared to the previous one. Prepared RNA can be used for the transcriptional analysis of Lactobacillus spp.

• Food Science and Biotechnology
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• v.16 no.3
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• pp.485-488
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• 2007

Plentiful amount of spent yeast has been produced as a by-product from breweries. ${\beta}-Glucan$ was prepared from the spent brewer's yeast in a crude form with hot water extraction and subsequent enzymatic treatment. The crude ${\beta}-glucan$ preparation consisted of mainly glucan (53% of total wt), containing approximately 35% ${\beta}-glucan$ content of total weight. The effects of crude ${\beta}-glucan$ substitution (1-9%) on pasting properties of wheat flour and starch were determined using a Rapid Visco-Analyzer (RVA). Incorporation of yeast ${\beta}-glucan$ into wheat flour and starch significantly decreased peak and [mal viscosities, but slightly increased setback viscosity. The setback viscosity was considerably higher in starch/${\beta}-glucan$ suspension than in flour/${\beta}-glucan$ suspension. It was suggested that preparation of yeast ${\beta}-glucan$ into aqueous dispersion might affect pasting behaviors of wheat flour and starch.

• Journal of the Korean Ceramic Society
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• v.32 no.8
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• pp.881-892
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• 1995

Sol-Gel derived ferroelectric PZT thin films were fabricated on ITO/Glass substrate. Two kinds of rapid thermal annealing methods, R-I (six times of intermediate and final annealing) and R-II (one final annealing after six times of intermediate annealing) were used for preparation of multi-coated PZT thin films. 2500$\AA$-thick PZT thin films were obtained by the R-I and R-II methods and characterized by microstructure and dielectric properties. In case of using R-II, the microstructure was finer than that of R-I and there was no distinguishable difference in dielectric properties of PZT thin films between the R-I and R-II methods. But dielectric properties were enhanced by increasing perovskite phase fraction with increasing annealing temperature. Measured dielectric constant of PZT thin film annealed at 62$0^{\circ}C$ using the R-I method was 256 at 1kHz. Its remanant polarization (Pr) and coercive field (Ec) were 14.4$\mu$C/$\textrm{cm}^2$ and 64kV/cm, respectively.

• Proceedings of the Korean Ceranic Society Conference
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• 2003.04a
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• pp.122.2-122
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• 2003

• 대한생식의학회:학술대회논문집
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• 1999.11a
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• pp.73-74
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• 1999