• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.5
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• pp.495-500
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• 1994

Mackerel water-soluble protein solution Mackerel meat washing water were concentrated by isoelectric point shifting precipitation process, and the concentrates were utilized as a material for processing of an elastic gel food such as kamaboko. The water-soluble proteins were partly polymerized during the isoelectric point shifting precipitation process. Then, the water soluble protein concentrates were partly substituted for frozen minced Alaska pollack meat in processing of a good quality kamaboko. The maximum substitution percentage for good quality kamaboko manufacturing was concluded to be below $30\%$, according to the criteria of color difference, jelly strength and folding tests using the substituted recovered protein concentrates.

• Journal of Ginseng Research
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• v.15 no.3
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• pp.167-170
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• 1991

Radiation protective fraction was Isolated and partially purified from Korean white ginseng. The effect of the fraction was studied on the cell survival of W-damaged CHO-Kl cells. As a result, it was found that the fraction increased the survival rate of damaged cells significantly within the dose range of which cytotoxicity did not appear This fraction was separated into two parts by adding butanol, namely the precipitated protein component and the butanol extract. Damaged cells were treated with each of these components and their survival rates were measured. The protein component demonstrated significant increase in the survival rates, while the butanol extract showed no such increment. These results suggest that the radiation protective effect of the ginseng fraction is originated from the butanol-precipitated protein component, not from the butanol-soluble compounds.

• Journal of the Korean Society of Food Culture
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• v.38 no.5
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• pp.356-364
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• 2023

This study compared the physicochemical properties of soybean curd residue and black soybean curd residue produced by hot air-drying and freeze-drying. Regardless of drying method, the crude protein, crude ash, crude fiber contents, pH, L, a, b color values and water soluble index were higher in soybean curd residue, whereas total polyphenol contents and antioxidant activity were higher in black soybean curd residue. Significant differences in water absorption index, oil absorption capacity and emulsion activity were observed between soybean curd residue and black soybean curd residue in freeze-drying. On the other hand, the emulsion stability was not significant difference in both hot-air drying and freeze-drying. The crude protein and crude fiber contents of soybean curd residue were not significant difference between hot-air drying and freeze-drying. Freeze-drying resulted in higher crude ash contents, pH, water absorption index, water soluble index, oil absorption capacity, emulsion activity and emulsion stability than hot-air drying. Hot-air drying have caused significantly higher water contents, water activity, total polyphenol contents and antioxidant activity in soybean curd residue than freeze-drying. In conclusion, soybean type and drying methods affect the physicochemical and quality characteristics of soybean curd residue, which could be important factors in the manufacture of processed foods.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.6
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• pp.754-760
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• 1996

Effects of washing and additives on the texture of squid surimi gel which has been known to hard to gelation due to high protease activities and many water solubles were studied by SDS-PAGE, compression test, jelly strength and transmission electron microscopy analysis (TEM). Myosin (205 kDa) heavy chain was the major protein in water soluble fractions. It was impossible to make a gel after washing of the minced squid meat. These results suggested that squid (Todarodes pacificus) minced meat does not need a washing for good jelly products. $3.0\%$ of bovine plasma protein (BPP) produced the hardest gel ($16\%$ harder than the control) among the additives including egg white (EW), potato extracts (PE) and transglutaminase-K (TG-K) by compression test (P>0.05). Microstructure of control, $2\%$ EW and $4\%$ TG-K treated gels showed a sponge-like structure with more vacant space. Gels containing $3\%$ BPP formed the most rigid and arranged networks. Those results indicates that poor gel-network formation Was due to the degradation of myofibrillar proteins by proteases contained in the minced meat, which result in non-interlinkage.

• Journal of Korean Society on Water Environment
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• v.22 no.5
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• pp.865-870
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• 2006

The behavior and influence of EPS on membrane fouling by changing of hydraulic retention time was investigated, using lab. scale submerged membrane bio-reactor, which was operated with gravitational filtration and fed supernatant of primary sedimentation in waste water treatment plant as influent. The membrane was adopted micro-filter of polyethylene hollow fiber. EPS was analysed as polysaccharides and protein especially, into soluble and bound EPS separately. The concentration of soluble EPS was increased at short HRT, then membrane fouling was rapidly progressed and flux was depressed. The most of EPS clogged membrane pore were polysaccharides, while protein was important parameter affected on membrane fouling because of it's more accumulating in the more term operating.

• Korean Journal of Pharmacognosy
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• v.45 no.3
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• pp.262-267
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• 2014

Royal jelly composes of many components, especially protein. Protein is a major factor which cause allergy. We focused on water soluble royal jelly (WSRJ) that was removed allergy - inducing protein. 10-hyroxy-2-decenoic acid content of WSRJ is 2.42 g/100 g, which is double compared to that of lypophilized RJ. To further access WSRJ as a cosmetic ingredient and potential external treatment for topical use, we investigated its ability to inhibit tyrosinase activity and melanin biosynthesis on melanogenesis in B16F1 melanoma cells. We found that WSRJ increased the cell viability in B16F1 melanoma cell and WSRJ (1~10 mg/ml) inhibited melanin synthesis in with 10 nM ${\alpha}$-melanocyte-stimulating hormone (${\alpha}$-MSH) for 48 h. WSRJ inhibited direct tyrosinase activity, which decreased melanin synthesis in ${\alpha}$-MSH stimulated B16F1 melanoma cells. Thease findings suggest that WSRJ induces the down regulation of melanogenesis by inhibiting tyrosinase activation.

• Bulletin of the Korean Chemical Society
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• v.6 no.4
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• pp.210-214
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• 1985

Urokinase, a plasminogen activator, was conjugated with dextran by the cyanogen bromide activation-coupling method. The resulting water-soluble conjugate was purified by gel permeation chromatography on Sephadex G-200. The maximal activity was obtained when the ratio of urokinase/dextran was 1/20 for the coupling. The final preparation showed 5 CTA units/mg conjugate, 300 CTA units/mg protein, 8.4 % activity retention, and 47 % protein retention. The urokinase-dextran conjugate had good thermal, pH and storage stabilities. In addition, it showed greater resistance to the inhibitory effect of human plasma than native urokinase. Also in vitro biological half-life of urokinase increased 40 times by this conjugation. In view of activity, excellent stability and increased half-life, the conjugate can be a potential fibrinolytic agent in an injectable form.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.2
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• pp.175-179
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• 1997

Changes of protein contents and chromatogram patterns by gel filtration chromatography was investigated for the purpose of studying changes of Proteins during softening of persimmon and jujube fruits. Contents of water-soluble and salt-soluble proteins were increased during softening of persimmon and jujube fruits, but that of cell wall-bound proteins was decreased. After performing a gel filtration of water-soluble protein, one peak was separated in mature persimmon fruits and three peaks in soft persimmon fruits. In the case of jujube fruits, there were three peaks in both of mature and soft fruits. Pattern of salt-soluble and cell wall-bound proteins by gel filtration chromatography hardly changed during softening. During softening of two fruits, the contents of water- soluble and salt-soluble proteins appeared to be increased on the same fractions with the decreasing in content of cell wall-bound proteins.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.5
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• pp.495-500
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• 2014

We examined chemical changes in oysters Crassostrea gigas and packing water that were sold after storage at 5, 10, and $20^{\circ}C$. The pH of oysters stored at $5^{\circ}C$ dropped to 5.81 after 10 days of storage, while that of oysters at $10^{\circ}C$ and $20^{\circ}C$ dropped to 5.37 after 8 days and to 5.04 after 4 days, respectively. The glycogen content of oysters stored at $5^{\circ}C$ decreased from 718.89 to 421.85 mg/100g during storage, while that of oysters at $10^{\circ}C$ decreased to 351.49 mg/100 g after 4 days. The turbidity and soluble protein in packing water increased slightly. The viable cell count of oysters did not exceed 6 log CFU/g after 10 days of storage at $5^{\circ}C$, but that of oysters at $10^{\circ}C$ did so after 8 days. Additionally, the viable cell count of packing water was lower than that of oysters. We performed a principal component analysis, where the first principal component (55.03%-57.24%) and second principal component (42.76%-44.97%) described most variation. The first principal component included the pH of oysters and packing water, and the glycogen content of oysters. A Pearson correlation between the first two principal components had a higher R value than that between other components. Freshness was evaluated using the pH of oysters and packing water, and glycogen. We found that soluble protein content was significantly associated with a lower pH and glycogen content.

• Nutrition Research and Practice
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• v.9 no.6
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• pp.606-612
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• 2015

BACKGROUND/OBJECTIVES: Several medicinal properties of Smilax china L. have been studied including antioxidant, anti-inflammatory, and anti-cancer effects. However, the antiobesity activity and mechanism by which the water-soluble fraction of this plant mediates its effects are not clear. In the present study, we investigated the lipolytic actions of the water-soluble fraction of Smilax china L. leaf ethanol extract (wsSCLE) in 3T3-L1 adipocytes. MATERIALS/METHODS: The wsSCLE was identified by measuring the total polyphenol and flavonoid content. The wsSCLE was evaluated for its effects on cell viability, lipid accumulation, glycerol, and cyclic adenosine monophosphate (cAMP) contents. In addition, western blot analysis was used to evaluate the effects on protein kinase A (PKA), PKA substrates (PKAs), and hormone-sensitive lipase (HSL). For the lipid accumulation assay, 3T3-L1 adipocytes were treated with different doses of wsSCLE for 9 days starting 2 days post-confluence. In other cell experiments, mature 3T3-L1 adipocytes were treated for 24 h with wsSCLE. RESULTS: Results showed that treatment with wsSCLE at 0.05, 0.1, and 0.25 mg/mL had no effect on cell morphology and viability. Without evidence of toxicity, wsSCLE treatment decreased lipid accumulation compared with the untreated adipocyte controls as shown by the lower absorbance of Oil Red O stain. The wsSCLE significantly induced glycerol release and cAMP production in mature 3T3-L1 cells. Furthermore, protein levels of phosphorylated PKA, PKAs, and HSL significantly increased following wsSCLE treatment. CONCLUSION: These results demonstrate that the potential antiobesity activity of wsSCLE is at least in part due to the stimulation of cAMP-PKA-HSL signaling. In addition, the wsSCLE-stimulated lipolysis induced by the signaling is mediated via activation of the ${\beta}$-adrenergic receptor.