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Purification and Characterization of Heat-Tolerant Protease Produced by Bacillus polyfermenticus SCD
Gooi Hun Choi,Mi Na Jo,Jin Man Kim,Cheon Jei Kim,Kee Tae Kim,Hyun Dong Paik 한국미생물생명공학회(구 한국산업미생물학회) 2013 Journal of microbiology and biotechnology Vol.23 No.11
A protease produced by Bacillus polyfermenticus SCD was purified and characterized as a new detergent material. The protease was purified from supernatant produced by B. polyfermenticus SCD, by ammonium sulfate precipitation, ion-exchange chromatography on a DEAE-Sephadex A-50, and finally gel filtration chromatography on Sephadex G-50. The molecular mass of this enzyme was 44 kDa based on SDS-PAGE. The optimum temperature and pH were 50oC and pH 8.0. The ranges of its stability to the pH and temperature were 7.0 to 9.0 and under 40oC, respectively. The enzyme was highly stable in the presence of the surfactants like Triton X-100 (0.1%), showing a 2-fold increase in its proteolytic activity. However, the enzyme was slightly inhibited by the chelating agent EDTA (1 mM). The enzyme has a maximum activity at 50°C and the activity can be increased by surfactants such as Triton X-100 and Tween 80.
Effect of Protease Produced from Bacillus polyfermenticus SCD on Quality of Jerky
Jin-Man Kim,Ji-Hun Choi,Doo-Jeong Han,Yun-Sang Choi,Jong-Youn Jeong,Gooi-Hun Choi,Hyun-Dong Paik,Cheon-Jei Kim 한국식품과학회 2008 Food Science and Biotechnology Vol.17 No.2
The objective of this study was to examine the effects of crude protease from Bacillus polyfermenticus SCD and marination time on quality of pork and beef jerky. Neither pork nor beef jerky showed a significant difference in pH among all treatments, and each protease was found to have a greater effect on the color of beef jerky. The hardness was significantly lower in all jerky treated with each protease, however the textural properties of jerky were not significantly different with regard to marination times. Water content was not affected by protease addition or marination times, however the water activity was lower in jerky treated with protease. The rehydration capacity of pork jerky was higher in jerky treated with protease, whereas that of beef jerky was higher in jerky dried after tumbled and held for 24 hr. Sensory characteristics were higher in jerky treated with protease, not affected by holding time after marinated.
Effects of Crude Proteases Extracted from Bacillus polyfermenticus on Tenderizing Pork Meat
Jin Man Kim,Yun Sang Choi,Ji Hun Choi,Gooi Hun Choi,Jang Hyun Lee,Hyun Dong Paik,Cheon Jei Kim 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.4
The purpose of this study was to examine the effect of a crude protease from Bacillus polyfermenticus on tenderizing pork meat. A B. polyfermenticus protease was characterized, and pork loin samples were treated in solutions containing different enzymes (papain and proteases from Aspergillus oryzae and B. polyfermenticus) and stored for 24, 72, or 168 h at 4℃. Each treated sample was subjected to a quality assessment. B. polyfermenticus protease activity was lower than that for other enzymes tested, although it easily hydrolyzed the meat protein. The optimum temperature and pH for the activity of this protease were 50℃ and pH 7.0. The meat tenderizing activity of the protease from A. oryzae was higher than that of papain and the B. polyfermenticus protease. The fragmentation index of the enzyme-treated with the B. polyfermenticus protease was higher than that of the control. A sensory evaluation was not different between meat treated with proteases, but the overall tenderness of enzyme-treated meats was higher than that of the controls. Therefore, the B. polyfermenticus protease, papain, and the A. oryzae protease appear to be suitable for use as meat tenderizers.
글루티노사오리나무의 생장과 재질에 관한 연구 -물리적 성질-
한주환 ( Ju Hwan Han ),정재훈 ( Jae Hun Jeong ),이귀용 ( Gooi Yong Lee ),김병로 ( Byung Ro Kim ) 한국목재공학회 2015 목재공학 Vol.43 No.1
본 연구는 4개 종자산지(Yugoslavia, Italy, United Kingdom, Bulgary)의 글루티노사오리나무(24년생)를 대상으로 물리적 특성을 조사하여 생장(평균연륜폭)과 목재의 재질관계를 규명하였다. 함수율, 밀도, 수축률 및 T/R비는 모두 산지간에 차이가 없었다. 또한 이런 성질들은 생장과도 관계가 없는 것으로 나타났다. 종자산지가 다른 글루티노사오리나무의 중요한 재질지표인 밀도와 수축률의 경우, 생장의 차이에 따라 밀도와 수축률이 차이가 거의 없는 것으로 나타나, 생장이 우수한 것이 우수품종의 기준일 것으로 생각된다. Relationship between annual ring width and physical properties of 24-year old alder woods (Alnus glutinosa L.) that had different seed origins from four provenances such as Bulgary, Italy, United Kindom, and Yugoslavia was investigated. No difference among different origins of seeds was found for the moisture content, density, and shrinkage or tangential radial (T/R) ratio. These properties had also no relationship with the growth rate. As important parameters among wood quality indices, no difference in the density or shrinkage on wood that has different growth rates was detected among alder woods from four different origins of seeds. Therefore, it is considered that higher growth rate might be a key factor for selecting the seed origin of the alder tree.
Jang-Hyun Lee,Mi-Seung Chae,Gooi Hun Choi,Na-Kyoung Lee,Hyun-Dong Paik 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.4
Production of the antioxidant substances by Bacillus polyfermenticus SCD was investigated using shake-flask fermentation. The one-factor-at-a-time method was first employed to determine the key ingredients for optimal medium composition, then further investigation of the medium composition was performed using response surface methodology (RSM). The antioxidant activity was measured using 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) assays. After screening various elements, fructose, tryptone, and MgSO₄ㆍ7H₂O were chosen as the main factors for study in the statistical experimental design. Central composite design (CCD) was then used to determine the optimal concentrations of these 3 components. Under the proposed optimized medium containing 2.8% fructose, 1.34% tryptone, 0.015% MgSO₄ㆍ7H₂O, 0.5% NaCl, and 0.25% K₂HPO₄, the model predicted an antioxidant activity of 80.5% (R²=0.9421). The actual experimental results were in agreement with the prediction.
최귀헌,이장현,조미나,윤여창,백현동,Choi, Gooi-Hun,Lee, Jang-Hyun,Jo, Mi-Na,Yoon, Yo-Chang,Paik, Hyun-Dong Korean Society for Food Science of Animal Resource 2008 한국축산식품학회지 Vol.28 No.1
The cell growth and antioxidant activity of Bacillus polyfermenticus SCD were studied in tryptic soy broth (TSB) medium and whey protein concentrate (WPC)-based medium. Overall, higher lactose contents in WPC-35 medium (up to 2.0%), and longer culture times correlated with greater cell viability. In WPC-35 medium with 1.5% and 2.0% lactose, the cell growth of B. polyfermenticus SCD was similar to growth in TSB medium. The 1,1-diphenyl-2-picyrylhydrazyl (DPPH) radical scavenging activity of culture supernatant of B. polyfermenticus SCD in WPC-35 medium was measured to assess antioxidant activity. The antioxidant activity increased up to 32 hr of culture, reaching a maximum of 75.57% DPPH radical scavenging activity. The antioxidant activity seemed to follow the typical kinetics of primary metabolite synthesis. The antioxidant activity of B. polyfermenticus SCD supernatant in WPC-35 medium was more effective and stable than supernatant from TSB medium. These results suggest that WPC-35 medium is effective for the production of antioxidant by B. polyfermenticus SCD.
Kim, Do-Hee,Lee, Hyun-Jung,Choi, Gooi-Hun,Kim, Ok-Hyeon,Lee, Kwang-Gill,Yeo, Joo-Hong,Lee, Jun-Young,Lee, Sang-Hyung,Youn, Young-Chul,Lee, Jang-Han,Paik, Hyun-Dong,Lee, Won-Bok,Kim, Sung-Su,Jung, Hee- Korean Society for Food Science of Animal Resource 2009 한국축산식품학회지 Vol.29 No.2
Previous studies indicate that BF-7 enhances learning and memory in normal and elderly individuals. Here, we evaluated whether milk containing BF-7 (BF-7 milk) could improve the brain function, with thirty normal university students $(21{\pm}1.2 years)$. Two versions of the Paced Auditory Serial Addition Test were used under double-blinded conditions to measure the efficacy of BF-7 milk on learning and memory, especially working memory and attention, and on mathematical ability. As a result, BF-7 milk improved the accuracy of the task more than 3-fold. Furthermore, BF-7 milk protected cultured neuronal cells from 3-hydroxykynurenine, a normal endogenous brain stress agent. These results indicate that BF-7 milk enhances memory, attention and mathematical ability in normal persons.
Effects of Crude Proteases Extracted from Bacillus polyfermenticus on Tenderizing Pork Meat
Kim, Jin-Man,Choi, Yun-Sang,Choi, Ji-Hun,Choi, Gooi-Hun,Lee, Jang-Hyun,Paik, Hyun-Dong,Kim, Cheon-Jei Korean Society for Food Science of Animal Resource 2011 한국축산식품학회지 Vol.31 No.4
The purpose of this study was to examine the effect of a crude protease from Bacillus polyfermenticus on tenderizing pork meat. A B. polyfermenticus protease was characterized, and pork loin samples were treated in solutions containing different enzymes (papain and proteases from Aspergillus oryzae and B. polyfermenticus) and stored for 24, 72, or 168 h at $4^{\circ}C$. Each treated sample was subjected to a quality assessment. B. polyfermenticus protease activity was lower than that for other enzymes tested, although it easily hydrolyzed the meat protein. The optimum temperature and pH for the activity of this protease were $50^{\circ}C$ and pH 7.0. The meat tenderizing activity of the protease from A. oryzae was higher than that of papain and the B. polyfermenticus protease. The fragmentation index of the enzyme-treated with the B. polyfermenticus protease was higher than that of the control. A sensory evaluation was not different between meat treated with proteases, but the overall tenderness of enzyme-treated meats was higher than that of the controls. Therefore, the B. polyfermenticus protease, papain, and the A. oryzae protease appear to be suitable for use as meat tenderizers.
BF-7 강화 우유의 뇌기능보호 효과 및 물리화학적 특성
최귀헌,조미나,문선희,임성민,정아람,윤여창,백현동,Choi, Gooi-Hun,Jo, Mi-Na,Moon, Sun-Hee,Lim, Sung-Min,Jung, A-Ram,Yoon, Yoh-Chang,Paik, Hyun-Dong Korean Society for Food Science of Animal Resource 2008 한국축산식품학회지 Vol.28 No.4
The impact of storage on the neuroprotective effects against $A\beta$-induced cell death and physicochemical characteristics of milk fortified with BF-7 were investigated. The BF-7 milk exerted protection of neuronal cells SK-N-SH from amyloid beta ($A\beta$)-induced neuronal stress. Our results showed that incubation of the cell with pretreated BF-7 milk, significantly attenuated apoptotic stress by $A\beta$, considered in cell morphology and nucleus shape. The general compositions were maintained consistently in BF-7 fortified milk (BF-7 milk). The BF-7 did not make any disturbance on pH and titratable acidity. The color change was not detected, either. Also, any microorganism had not been detected with more than 7 days storage at $4^{\circ}C$. In sensory evaluation study. the average scores of each sensory attribute were quite similar with plain milk. In conclusion, our results strongly indicate that BF-7 characteristics are quite adequate to be included in milk and BF-7 milk is still working well on neuro-protection, result in enforcing our brain and delaying neurodegeneration.