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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
The Korean Journal of Food And Nutrition
Journal Basic Information
Journal DOI :
The Korean Society of Food and Nutrition
Editor in Chief :
Volume & Issues
Volume 7, Issue 4 - Dec 1994
Volume 7, Issue 3 - Sep 1994
Volume 7, Issue 2 - Jun 1994
Volume 7, Issue 1 - Mar 1994
Selecting the target year
Properties of Active Sites of D-Xylanase and
-Xylosidase from Penicillium verruculosum
The Korean Journal of Food And Nutrition, volume 7, issue 1, 1994, Pages 1~7
To investigate the characteristics of active sites of the D-xylanase and
-xylosidase purified from Penicillium verruculosum, effects of various chemicals on the enzyme activity were analyzed. The D-xylanase was activated by Cua), however it was inhibited by metal ions, Hg2+ and Mna+, by chemicals, N-bromosuccinimide, iodine, diethylpyrocarbonate, and 2,3-butanedione. These results suggested that the D-xylanase from Penicillium verruculosum contained tyrosine, histidine, arginine and tryptophan at the active center. The
-xylosidase was inhibited by Hg2+, N-bromosuccinimide and sodium dodecyl sulfate, however it was not effected by Mn2+ and Cu2). It was suggested that the enzyme contained tryptophan at the active center.
Isolation and identification of Bacillus sp, GS Producing Xylanase
An, Jun-Bae ; Park, Heon-Guk ; Lee, Gye-Ho ;
The Korean Journal of Food And Nutrition, volume 7, issue 1, 1994, Pages 8~15
To utilize hemicellulosic biomass efficiently, the microorganism producing xylanase was isolated from fermented sawdust. It was a Gram positive, aerobic and rod shape bacterium. It had endospore and secreted strong hydrolases, such as amylase and protease. Through morphological, cultural and physiological tests, it was identified as Bacillus sp. GS. To increase the productivity of xylanase from Bacillus sp. GS, the enzyme production medium was optimized. The composition of the medium and incubation conditions were like follows xylan 1.25%, yeast extract 0.1%, NaN030.2%, K2HP04 0.1%, MgSO4 0.02%, mineral salt 0.005%, pH 6.5, incubation temperature 37
Purification and Characterization of Xylanase from Bacillus sp. GS
An, Jun-Bae ; Park, Heon-Guk ; Lee, Gye-Ho ;
The Korean Journal of Food And Nutrition, volume 7, issue 1, 1994, Pages 16~22
Xylanase from Bacillus sp. GS was purified through acetone precipitation, DEAE-Sephadex A-50 ion exchange chromatography and Sephadex G-100 gel filtration. The optimum reaction temperature of purified xylanase was 50t . Its optimum pH was between pH 6.0 and pH 6.5. This enzyme was stable below 5
for several hours and stable at between pH 5.5 and pH 8.0. The enzyme activity of xylanase was remarkably increased by Co++ and Cu++ ions. According to the study of hydrolysis mode of this enzyme, it was turned out to be ends type xylanase that can produce xylooligosaccharides, known as bifidogenic factor, from xylan.
Purification of Soybean
The Korean Journal of Food And Nutrition, volume 7, issue 1, 1994, Pages 23~28
-amylase was purified by DEAE-cellulose ion exchange chromatography, Sephadex G-100 gel chromatography, CM Sephadex C-50 ion exchange chromatography and CM Sephadex C-50 ion exchange rechromatography The purified enzyme showed 1, 020 unit/mg of specific activity. The purified enzyme was identified as homogenious by disc PAGE and analysis of reaction product.
Photolysis of Diazotetracyanocyclopentadiene and Identification of Carbene Intermediate
Kim, Min-Sik ; Eom, Tae-Seop ; Seong, Dae-Dong ;
The Korean Journal of Food And Nutrition, volume 7, issue 1, 1994, Pages 29~35
Photolysis of diazotetracyanocyclopentadiene has been investigated by means of IR and UV-vis spec troscopy in Ar matrix. Parent carbene is produced in low yield and could be detected by UV-vis spectroscopy and IR spectroscopy. The carbene produced from the diazo compound is very photolabile and also decay thermally at temperature as low as 10K. When the diazo compound is photolyzed the Arrhenius plots show a tunneling effect that is not shown as non linearity.
A Survey on the Consciousness of Consumers for Franchise System Restaurants in Food Service Industry
The Korean Journal of Food And Nutrition, volume 7, issue 1, 1994, Pages 36~44
In this paper, we surveyed the actual utilization condition of chain stores of franchise systems and the customers' consciousness on chain shops and non-chain restaurants. The survey was conducted on 459 people either living or working in Pusan area and aged more than 4th grade in elementary school without sex distinction. The data analyses were made by way of frequency, percentage, Spearman rank correlation and Chi-square using dBastat 1.0 package of PC. The results of the survey are as follows. The survey indicates that respondents have the most experience of visiting chicken, hamburger, and pizza chain shops. Although the survey on the degree of preference between chain shops and non-chain restaurants indicates that men prefer non-chain restaurants and women prefer chain shops, the results are not so significant to conclude that there is a preference regardless of sex (N. S.): By ages, students and young group prefer chain shops and the aged group prefer non-chain restaurants (p< 0.05). The survey indicates that chain shops are proffered because of sanitary, quality, taste of foods and are not proffered because of simple menu and expensiveness. The survey indicates that non-chain restaurants are preferred because of distinctive taste of each restaurant and comfotableness, and are not proffered because of unsanitary and unkindness.
Effects of Panax ginseng and Ganoderma lucidum Extract on the Growth of Lactic Acid Bacteria
The Korean Journal of Food And Nutrition, volume 7, issue 1, 1994, Pages 45~50
This study was carried out to Investigate the effects of Panax ginseng, Ganoderma lucidum extract and crude polysaccharide of G. lucidum on the growth of lactic acid bacteria. p. ginseng extract contained 60.7% carbohydrate and 27.5% protein, whereas G. lucidum contained 35.9% carbohydrate and 46.3% protein. The total sugar and protein content of crude polysaccharide of G. lucidum were 47.2% and 15.2%, respectively. Two amino acids(hg, Trp) were detected in p. ginseng extract and 11 amino acids (hg, Trp, Ua, Lys, Ser, etc.) in C. lucidum extract. By the addition of p. ginseng, 5. lucidum extract and crude polysaccharide, the cia. p. ginseng was more effective on the growth of 1. casei an: G. lucidum was more effective on that of S. thermophilus. The effect of free amino acids on the growth of tactic acid bacteria was also examined. Arginine and lysine stimulated the growth of L. casei, whereas Lysine, serine, arginine, and glutamic acid stimulated the growth of 5. thermophilus.
Conditions for the Production of Amylase and Pretense in Marking Wheat Flour Nuluk by Aspergillus usamii mut. shirousamii S1
The Korean Journal of Food And Nutrition, volume 7, issue 1, 1994, Pages 51~57
A nuluk, a Korean traditional koji for brewing, was made with wheat flour and Aspergillus usamii mot. shirousamii S1 which had strong abilities in producing amylase and protease. The cultural conditions for the production of saccharogenic and proteolytic enzymes were tested. The productivities of saccharogenic and dextrogenic enzymes were improved when nuluk was made with unsteamed wheat flour as compared with steamed one, but those of proteolytic enzyme and organic acid were reduced. The addition of water containing 0.5% of hydrochloric acid was unfavorable for the production of saccharogenic, dextrogenic and proteolytic enzymes. The optimum ratios of water added to wheat flour for the production of saccharogenic enzyme and proteolytic enzyme were 32% and 28%, respectively on the basis of wheat flour. The optimum temperatures for the production of saccharogenic enzyme and proteolytic enzyme were 36
, respectively. The activity of saccharogenic enzyme reached its maximum after 120 hours of cultivation at 36
, but that of proteolytic enzyme 96 hours. The productivity of saccharogenic enzyme was enhanced when the nuluk was molded after 24 hours of precultivation but that of proteolytic enzyme was reduced as compared with no molding.
Sporulation of Streptomyces griseus NRRL B-2682 in Submerged Culture
The Korean Journal of Food And Nutrition, volume 7, issue 1, 1994, Pages 58~63
Sporulation of Streptomyces griseus NRRL B-2682 occurs at 26~28 hours during incubation while shaking at 3
in a defined medium. The time of sporulation is the same when the levels of each nutrient is increased ten times. The levels of the carbon, nitrogen and phosphate source are at a high level when sporulation begins. Sporulation of S. griseus B-2682 is clearly not caused by nutrient deprivation. It appears that a clock mechanism is involved instead. Once spores are germinated, the time of sporulation is programmed. Sporulation of S. griseus is repressed by high levels of casein hydrolysate. A study of the effect of individual amino acids revealed that L-valise when added to the normal growth medium causes an inhibition or repression of sporulation without affecting growth.
The Situation and Prospect of Food Packaging Materials and Its Products in Korea Since 1990
The Korean Journal of Food And Nutrition, volume 7, issue 1, 1994, Pages 64~82