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RISS 인기검색어
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- 저자 : Ershita (검색결과 2 건)
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Nguyen, Dang Hai Dang,Park, Jong-Tae,Shim, Jae-Hoon,Tran, Phuong Lan,Oktavina, Ershita Fitria,Nguyen, Thi Lan Huong,Lee, Sung-Jae,Park, Cheon-Seok,Li, Dan,Park, Sung-Hoon,Stapleton, David,Lee, Jin-Sil American Society for Microbiology 2014 Journal of Bacteriology Vol.196 No.11
<P>We studied the activity of a debranching enzyme (TreX) from <I>Sulfolobus solfataricus</I> on glycogen-mimic substrates, branched maltotetraosyl-β-cyclodextrin (Glc<SUB>4</SUB>-β-CD), and natural glycogen to better understand substrate transglycosylation and the effect thereof on glycogen debranching in microorganisms. The validation test of Glc<SUB>4</SUB>-β-CD as a glycogen mimic substrate showed that it followed the breakdown process of the well-known yeast and rat liver extract. TreX catalyzed both hydrolysis of α-1,6-glycosidic linkages and transglycosylation at relatively high (>0.5 mM) substrate concentrations. TreX transferred maltotetraosyl moieties from the donor substrate to acceptor molecules, resulting in the formation of two positional isomers of dimaltotetraosyl-α-1,6-β-cyclodextrin [(Glc<SUB>4</SUB>)<SUB>2</SUB>-β-CD]; these were 6<SUP>1</SUP>,6<SUP>3</SUP>- and 6<SUP>1</SUP>,6<SUP>4</SUP>-dimaltotetraosyl-α-1,6-β-CD. Use of a modified Michaelis-Menten equation to study substrate transglycosylation revealed that the <I>k</I><SUB>cat</SUB> and <I>K<SUB>m</SUB></I> values for transglycosylation were 1.78 × 10<SUP>3</SUP> s<SUP>−1</SUP> and 3.30 mM, respectively, whereas the values for hydrolysis were 2.57 × 10<SUP>3</SUP> s<SUP>−1</SUP> and 0.206 mM, respectively. Also, enzyme catalytic efficiency (the <I>k</I><SUB>cat</SUB>/<I>K<SUB>m</SUB></I> ratio) increased as the degree of polymerization of branch chains rose. In the model reaction system of <I>Escherichia coli</I>, glucose-1-phosphate production from glycogen by the glycogen phosphorylase was elevated ∼1.45-fold in the presence of TreX compared to that produced in the absence of TreX. The results suggest that outward shifting of glycogen branch chains via transglycosylation increases the number of exposed chains susceptible to phosphorylase action. We developed a model of the glycogen breakdown process featuring both hydrolysis and transglycosylation catalyzed by the debranching enzyme.</P>
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Flavor Characteristics of Rice-grape Wine with Starch-hydrolyzing Enzymes
Hwan-Ung Yong,이태수,김재식,백형희,노봉수,이성준,박종태,심재훈,Dan Li,홍인희,Dang Hai Dang Nguyen,Phuong Lan Tran,Thi Lan Huong Nguyen,Ershita Fitria Oktavina,김정완,강희권,박관화 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.4
A brewing process for rice-grape wine, in which rice powder and grapes are concurrently fermented,was developed. Rice powder was mixed with α-glucosidase,glucose isomerase, and yeast, and then incubated for 2 days at 25oC. Then a mixture of ‘Muscat Baily A’ and ‘Campbell Early’ grape must was added to the fermented mixture of rice and maintained at 4oC to allow for complete ethanol fermentation. The rice-grape wine contained 11.6% ethanol,compared to 9.6% ethanol for grape wine. The aroma profile revealed that 2-methyl-1-propanol, 2-methyl propyl acetate, and phenethyl acetate were in greater abundance in the rice-grape wine, whereas ethyl hexanoate, diethyl succinate, and ethyl decanoate were more abundant in the grape wine. The esters formed from fatty acids and ethanol increased during 2 years of storage for both wines. An electronic nose analysis revealed no significant difference in the aromas of the rice-grape and grape wine samples.
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