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The Interaction of Barley Acetolactate Synthase with 4,6-Dimethoxypyrimidine Inhibitors
Shim, Hee-Ok,Kim, Dae-Whang,Chang, Soo-Ik,Choi, Jung-Do Korean Society for Biochemistry and Molecular Biol 1995 Journal of biochemistry and molecular biology Vol.28 No.6
Acetolactate synthase (ALS) catalyzes the first common step in the biosynthesis of valine, leucine, and isoleucine. ALS is the target enzyme for several classes of structually diverse herbicides. We have synthesized 4,6-dimethoxypyrimidine derivatives as ALS inhibitors, and their inhibitory activities on barley ALS were determined. $IC_{50}$ values for the derivatives are 0.2~200 ${\mu}m$. K11570, the most potent ALS inhibitor with $IC_{50}$ of 0.2 ${\mu}m$, showed mixed-type inhibition with respect to substrate pyruvate, and the progress curves for ALS inhibition by K11570 indicated that the amount of inhibition increased with time. Inhibition-competition experiments were carried out and indicated that three different classes of inhibitors, K11570, a sulfonylurea Ally, and leucine, bind to ALS in a mutually exclusive manner. Chemical modification of tryptophanyl and tyrosyl residues of ALS decreased the sensitivity of ALS to K11570, while cysteine modification did not affect the sensitivity. These results suggest that tryptophanyl and tyrosynyl residues are probably located at or near the inhibitor binding site.
The Interaction of Barley Acetolactate Synthase with 4 , 6 - Dimethoxypyrimidine Inhibitors
Hee Ok Shim,Dae Whang Kim,Soo Ik Chang,Jung Do Choi 생화학분자생물학회 1995 BMB Reports Vol.28 No.6
Acetolactate synthase (ALS) catalyzes the first common step in the biosynthesis of valine, leucine, and isoleucine. ALS is the target enzyme for several classes of structually diverse herbicides. We have synthesized 4,6-dimethoxypyrimidine derivatives as ALS inhibitors, and their inhibitory activities on barley AIS were determined. IC_(50) values for the derivatives are 0.2∼200 μM. K11570, the most potent ALS inhibitor with ICS of 0.2 μM, showed mixed-type inhibition with respect to substrate pyruvate, and the progress curves for ALS inhibition by K11570 indicated that the amount of inhibition increased with time. Inhibition-competition experiments were carried out and indicated that three different classes of inhibitors, K11570, a sulfonylurea Ally, and leucine, bind to ALS in a mutually exclusive manner. Chemical modification of tryptophanyl and tyrosyl residues of ALS decreased the sensitivity of ALS to K11570, while cysteine modification did not affect the sensitivity. These results suggest that tryptophanyl and tyrosynyl residues are probably located at or near the inhibitor binding site.
최옥자 ( Ok Ja Choi ),정희남 ( Hee Nam Jung ),심기훈 ( Ki Hoon Shim ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2012 한국식품저장유통학회지 Vol.19 No.1
The objective of this study was to investigate the cooking properties of seven different rice cultivars (Dasan, Keunseom, Goami, Baekjinju, Seolgaeng, Hangangchal, and Heukseol). For the Hunter`s color values, the L value was highest in the Seolgaeng cultivar, the a value was highest in the Heukseol cultivar, and the b value was highest in the Hangangchal cultivar. For the water absorption rate, that of the Heukseol cultivar was 80 min up to the saturation point, those of the Dasan and Goami cultivars were 50 min, those of the Baekjinju and Keunseom cultivars were 30 min, and that of the Seolgaeng cultivar was 10 min. The water absorption was highest in the Keunseom cultivar (351.38%). The expansibility and soluble-solid contents were 226.97-551.08 and 5.56-21.05%, respectively. The hardness of the cooked rice was highest in the Heukseol cultivar (24.30 kg); conversely, the Hangangchal cultivar had the lowest value (7.49 kg). Goami was a hard cooked rice, except for the Heukseol cultivar. In the sensory evaluation of the cooked rice, the taste, texture, and overall preference were highest in the Baekjinju cultivar, the color was highest in the Seolgaeng cultivar, the flavor was highest in the Heukseol cultivar, and the appearance was highest in the Hangangchal cultivar. The Dasan and Keunseom cultivars yielded the lowest values in the sensory evaluation, except for texture.
최옥자 ( Ok Ja Choi ),김용두 ( Yong Doo Kim ),심재한 ( Jae Han Shim ),노명희 ( Myeong Hee Noh ),심기훈 ( Ki Hoon Shim ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2012 한국식품저장유통학회지 Vol.19 No.4
Seven rice varieties (Dasan, Keunseon, Goami, Baekjinju, Seolgaeng, Hangangchal and Heukseol) were used to study the physicochemical properties of dry milled (200-mesh) rice flour species. The moisture and crude protein contents of rice were 15.00-15.10% and 6.09-8.21%, respectively. The crude lipid and crude ash of rice were 0.21-1.02% and 0.37-1.62%, respectively. As for the Hunter``s color value, the L value was highest in the Dasan flour (96.47); the a value was highest in the Heukseol flour (5.03); and the b value was highest in the Baekjinju flour (3.36). The water aborption index was highest in the Goami flour (1.45), and the water solubility index was highest in the Hangangchal flour (9.16%). The amylose contents of the rice flour species were highest in the Goami (26.42%) rice flour, followed by the Dasan (19.39%), Seolgaeng (19.24%), Keunseon (18.06%), Heukseol (15.52%), Baekjinju (9.16%), and Hangangchal (0.84%) rice flour. In the X-raydiffractin patterns of the diverse species, seven tice varieties showed A-type crystallinity. As for the amylogram properties, the initial pasting temperature was 58.00-69.03℃. The maximum viscosity was highest in the Dasan flour. The Heukseol flour had the lowest maximum viscosity, breakdown, and setback. In terms of the thermal properties of the differential scanning calorimeter (DSC), the onset temperature was 59.03-66.84℃; the peak temperature, 66-70-72.82℃; and the end temperature, 74.06-78.66℃. The enthalpy (ΔH) was lowest in the Heukseol flour (7.59 J/g) and highest in the Seolgaeng flour (11.36J/g).
백진주 쌀가루를 이용한 비유탕 쌀과자 제조조건의 최적화 연구
최옥자(Ok Ja Choi),정희남(Hee Nam Jung),김용두(Young Doo Kim),심재한(Jae Han Shim),심기훈(Ki Hoon Shim) 한국식품저장유통학회 2013 한국식품저장유통학회지 Vol.20 No.6
This study investigated the properties of rice snack puffed in a microwave oven after drying its dough according to Baekjinju soaking time and additional soybean milk. The optimum conditions for the non-fried rice snack using Baekjinju wetted flour were determined through the design of an experiment using response surface methodology. The independent variables were the Baekjinju soaking time and the additional soybean milk, and the dependent variables were the weight, volume, density, expansibility, Hunter’s color value, hardness, and sensory properties. The quadratic model was chosen for the weight, density, expansibility, b value, and hardness. The two-factor interaction model was chosen for the volume, flavor, appearance, and overall preference. The linear model was chosen for the L value, taste, and texture. The weight was increased to longer than 11.26 days with the increase in the rice soaking. The volume, expansibility, L value, and b value increased with the increase in the rice soaking time and in the additional soybean milk ratio. However, the density was decreased was in reverse. The hardness increased most, with the rice soaking time rising from 5.28 to 8.53 days and the soybean milk additional ratio increasing from 5.34 to 20.26%. The sensory properties improved as rice soaking time decreased, and the soybean milk additional ratio was revered. As for the desirability, the optimal formulation of the dough of non-fried rice snack was achieved by mixing 200 g of Baekjinju flour with a 0.69 days rice soaking time and a 26.67% soybean milk of rice ratio according to weight.