• Current Research on Agriculture and Life Sciences
• /
• 제31권4호
• /
• pp.240-244
• /
• 2013

To evaluate utilization of persimmon peels as novel bio-materials, the general composition and antioxidant activities of Daebong persimmon vinegar (DPV), Daebong persimmon peel vinegar (DPPV) and commercial persimmon vinegar (CPV) were investigated. The pH of DPPV had slightly higher than that of other vinegars. The titratable acidities of vinegars were 3.24% (DPV), 2.77% (DPPV) and 7.78% (CPV), respectively. The reducing sugar contents showed that DPV had slightly higher than that of other vinegars. The browning degree of DPV was lower than CPV in contrast to the turbidity. The results of Hunter's color value have showed that overall values of CPV had significantly higher than DPPV and DPV. The total phenolic contents of DPV and CPV were 19.49 and 17.13 mg/100g GAE, respectively. The total flavonoid contents of DPPV (8.04 mg/100g CE) were two fold higher than that of DPV (3.85 mg/100g CE). The antioxidant activities, by DPPH and FRAP assays, of DPV showed stronger than those of other vinegars. Free sugars were mainly composed of fructose and glucose. Organic acids were presented in the order acetic acid, succinic acid, malic acid, tartaric acid, citric acid and oxalic acid. These results suggest that the Daebong persimmon peels could be utilized for vinegar production as a health-benefit material.

• Journal of the Korean Wood Science and Technology
• /
• 제23권2호
• /
• pp.26-31
• /
• 1995

Acetylcellulose(AC) was prepared with steam exploded wood(EXW) and EXW after delignification with sodium chlorite, pine (Pinus densiflora) and oak (Quercus mongolica) woods. The color of acetylated pine and oak exploded wood was brown, degree of substitution(D.S) of pine was 1.47~2.09, and this of oak was 1.49~2.29. The hemicellulose content of acetylated pine and oak exploded wood was 0~3.4% and 1.49~11.3%, individually. The degree of substitution of acetylated wood prepared from delignified EXW in the pine and oak wood was 0.50~0.71 and 0.70~0.88, individually. Hemicellulose content of acetylated EXW with sodium chlorite after delignification in the pine and oak wood was less than 1% and 0.6~2.5%. The color of acetylated wood after delignification was white. IR-spectra of acetylated pine and oak EXW after delignification were found that peaks at around 1740$cm^{-1}$ and 1200$cm^{-1}$ increase markedly, due to ester carbonyl group.

• Molecules and Cells
• /
• 제40권10호
• /
• pp.697-705
• /
• 2017

The maintenance of inorganic phosphate (Pi) homeostasis is essential for plant growth and yield. Plants have evolved strategies to cope with Pi starvation at the transcriptional, post-transcriptional, and post-translational levels, which maximizes its availability. Many transcription factors, miRNAs, and transporters participate in the Pi starvation signaling pathway where their activities are modulated by sugar and phytohormone signaling. Environmental stresses significantly affect the uptake and utilization of nutrients by plants, but their effects on the Pi starvation response remain unclear. Recently, we reported that Pi starvation signaling is affected by abiotic stresses such as salt, abscisic acid, and drought. In this review, we identified transcription factors, such as MYB, WRKY, and zinc finger transcription factors with functions in Pi starvation and other environmental stress signaling. In silico analysis of the promoter regions of Pi starvation-responsive genes, including phosphate transporters, microRNAs, and phosphate starvation-induced genes, suggest that their expression may be regulated by other environmental stresses, such as hormones, drought, cold, heat, and pathogens as well as by Pi starvation. Thus, we suggest the possibility of cross-talk between Pi starvation signaling and other environmental stress signaling pathways.

• Food Science and Biotechnology
• /
• 제14권1호
• /
• pp.49-57
• /
• 2005

Enterococcus faecium MJ-14, having strong antilisterial activity, was isolated from Korean fermented food, Meju. MJ-14 showed the same phenotypic characteristics, but different sugar utilization, as reference strain, E. faecium KCCM12118. It could utilize D-xylose, amygdaline, and gluconate, whereas E. faecium KCCM12118 could not. Optimal condition for bacteriocin production by E. faecium MJ-14 was at $37^{\circ}C$ and pH 7.0. Bacteriocin activity appeared in mid exponential phase and increased rapidly up to stationary phase. Activity was significantly promoted in MRS broth containing 3.0% glucose, 1.5% lactose, 2.0% peptone, or 1.5% tryptone. Bacteriocins effectively inhibited Enterococcus faecalis and Listeria spp. of Gram-positive bacteria, and Helicobacter pylori of Gram-negative bacteria, but did not inhibit yeasts and molds. They were stable against heat (for 30 min at $100^{\circ}C$), pH (3.0-9.0), long-term storage (for 60 days at 4 or $-20^{\circ}C$), and enzymatic digestion by catalase, proteinase K, papain, lysozyme, trypsin, chymotrypsin, and lipase, etc. Bacteriocin activity was completely inhibited by protease and pepsin, and 50% by ${\alpha}$-amylase. Studies on PCR detection of enterocin structural genes revealed bacteriocins are identical to enterocins A and B.

• 한국미생물·생명공학회지
• /
• 제19권3호
• /
• pp.296-302
• /
• 1991

소나무 숲 토양에서 방선균을 666주 선별한 후 이중 glucose isomerase 생산성이 우수하고 (488U/ml) 40 포도당액의 이성화율이 5%3에 도달하는 TH34 균주를 선별하였다. 이 균주는 세포벽을 구성하는 diaminopimelic acid(DAP), 기균사의 색깔, spiral type의 spore 사슬의 형태, melanoid 색소형성, 탄수화물 이용성 및 전자현미경 사진등으로 미루어 보아 Streptomyces luteogriseus로 동정하였다. 분리 동정한 S.luteogriseus의 발효조건 및 배지조성 등을 검토하여 본 결과 28~$29^{\circ}C$에서 효소생산이 최대이었으며 pH 6.0~8.0의 넓은 범위에서 안정한 효소생산을 보였다.

• 한국미생물·생명공학회지
• /
• 제14권4호
• /
• pp.279-283
• /
• 1986

홍삼제품 제조 과정중의 부산물인 홍삼박의 활용 가능성을 조사하기 위하여 여러 가지 담자균의 배양에 홍삼박 추출물을 첨가하여 배양한 후 균체 증식량, 단백질 및 amino acid함량 등을 조사하였으며 그 결과를 보고하는 바이다. 수집 된 담자균 중 G. lucidum과 P. ostreatus가 액체배양에서 균체증식이 양호한 균주로 선발되었으며, 홍삼박 추출물을 0.2％ 첨가하였을 때 균체증식량이 가장 많았으며 단백질 함량은 0.5％ 첨가하였을 때 l-3％가 증가하였다. Amino acid함량은 인삼박 추출물을 0.2％ 첨가하였을 때는 거의 변화가 없었으나 0.5％ 첨가하였을 때에는 G. lucidum, P. ostreatus 모두 상당히 증가하였으며 그 증가폭 중 cysteine이 가장 컸다.

• Preventive Nutrition and Food Science
• /
• 제7권1호
• /
• pp.105-107
• /
• 2002

To get basic data for the utilization of S. herbacea L. as a raw material in food and Chinese herbs, chemical compositions of its leaves, stem and root were investigated. Leaves had the highest level of moisture and the lowest bevel of total sugar. The crude protein and crude lipid contents of the stem were similar to those of the root. Crude ash and salt contents (dry basis) in leaves were considerably higher than those of the stem and root. Total amino acid contents of leaves, stem and root were 1,270 mg/100 g, 1,525 mg/100 g, and 1,569 mg/100 g, respectively. Although the amino acid compositions of loaves, stein, and root were different, their major amino acids were glutamic acid, leuicine, isoleucine and aspartic acid. The rich minerals in leaves, stem and root were Na, K and Ca.

• 한국식품영양과학회지
• /
• 제22권5호
• /
• pp.643-649
• /
• 1993

대두의 조성은 다른 두류나 곡류와는 달리 35~40%의 단백질, 15~20%의 유지 및 20~25%의 당을 함유하고 있다. 예로부터 대두는 두부, 간장, 된장과 같은 전통식품의 원료로써 넓게 쓰여져왔다. 초원심분리에 의한 대두 단백의 성분은 침강정수에 의해 2, 7, 11 및 15S의 4가지 주요한 성분으로 나타난다. 저당잔백질 중 중요한 2성분인 7S 및 11S globulin은 많은 연구자들에게 의해 분리되고, 특성이 알려졌다. 미생물 효소에 의해 제조된 응고물은 금속이온 및 산처리에 의해 만들어진 것보다 훨씬 조밀한 구조를 나타내었다. 효소작용으로 얻어진 curd는 식품재료로써 개발되어지고, 식품가공분야에서도 폭넓게 이용될 것으로 기대된다.

• 한국작물학회지
• /
• 제39권2호
• /
• pp.171-174
• /
• 1994

콩 비린내에 관여하는 lipoxygenase가 결핍된 계통들의 가공적성 및 제품개발의 타당성을 알아보고자 두부와 두유제조시 일반콩과의 특성을 비교 검토한 바 그 결과는 다음과 같다. 1. 두부 제조시 lipoxygenase가 일부 결핍된 수원169호는 일반콩인 황금콩에 비해 수율 및 색도는 비슷하였으나 관능검사는 높게 평가되었다. 2. 두부의 일반조성도 공시재료간에는 비슷하였으나 수원169호가 황금콩에 비해 총당 함량은 높게 나타났다. 3. 실험실 규모에서 두유 제조후 관능검사를 실시한 결과 lipoxygenase 결핍계통이 향기 및 맛에서 우수한 것으로 평가되었다. 4. 공장 규모의 두유제조에서도 수원169호가 황금콩에 비해 두유 가공적성이 우수하였다.

• 한국식품영양학회지
• /
• 제36권5호
• /
• pp.387-394
• /
• 2023

With the advancement and diversification of the bread industry, eco-friendly products with less sugar and salt, and containing functional ingredients are being developed. To develop healthy bread, Korean pine leaf powder was added in different proportions (0%, 1%, 3%, 5%, and 7%), and the quality characteristics of the bread, namely height, moisture, color value, texture, antioxidant property, and sensory characteristics were evaluated. As the amount of leaf powder was increased in the bread, L-value in the range of 53.45~85.05 (p<0.001) and adhesiveness in the range of 0.13~0.32 mJ (p<0.001) decreased significantly, whereas b-value in the range of 16.75~30.74 (p<0.001), total polyphenol content in the range of 466.83~669.13 ug/mL, ABTS- in the range of 0.46~43.23%, DPPH-radical in the range of 1.39~45.76%, scavenging capacities (p<0.001), color in the range of 3.27~5.40 (p=0.017) and texture in the range of 4.33~4.80 (p=0.006) preferences increased significantly. This study could increase the utilization of Korean pine leaf and the production of healthy food with antioxidant properties.