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YB Kim

Publications and source records attributed to YB Kim.

13 recordsLinked to original sources

Theoretical studies of hetero-diels-alder reactions involving N-sulfinyl dienophiles

The gas-phase hetero-Diels-Alder reactions between butadiene and X-substituted sulfinyl dienophiles, O(-)-S(+)=N-X, are investigated theoretically at the B3LYP/6-31G level. The Z-forms of the dienophiles are found to be more stable (by 5-7 kcal mol(-)(1)) than the E-forms. Four modes of cycloadducts are considered: Z-endo; Z-exo; E(X)(-)(endo)(); E(X)(-)(exo)(). Five factors are responsible for the decreasing energetic preferences of the adducts in the order E(X)(-)(endo)() > E(X)(-)(exo)() > Z-endo > Z-exo: (i) The sigma-sigma proximate charge-transfer interactions in the TS; (ii) the relative sizes of the LUMO AO coefficients on S and N atoms; (iii) steric hindrance in the TS; (iv) the levels of the ground state and the LUMOs of the dienophile; (v) bond energies of the C-S and C-N bonds that are formed in the TS. All the reactions proceed concertedly, but the adduct formation is asynchronous. The endo-additions are favored over the exo-additions kinetically (lower DeltaG()) as well as thermodynamically (lower DeltaG degrees ). The major secondary orbital interaction determining the endo preference is that between the lone pair on N (n(N)) and the d(3) (C(3)-C(4)) sigma orbital (n(N)-sigma(d3)) interactions, whereas the larger AO lobe (LUMO) sizes on S favor a greater degree of d(5) (C-S) bond formation than d(6) (C-N) bond. The solvent, C(6)H(6), uniformly lowers the activation barriers so that the energetic preferences in the gas phase between various modes are maintained in solution.

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Cloning of Novel Maltooligosaccharide-Producing Amylases as Antistaling Agents for Bread.

For better understanding of the antistaling effect of starch-hydrolyzing enzymes, maltose-, maltotriose-, or maltotetraose-producing enzymes were applied to bread mix and the retrogradation rate of the bread was determined using differential scanning calorimetry. A new amylase isolated from Bacillus subtilis SUH 4-2, which selectively produces maltose and maltotriose from starch solution (amylase II), and another amylase from Streptomyces albus KSM-35, mainly producing maltotetraose and maltotriose (amylase IV), were cloned, characterized, and evaluated as antistaling agents for bread. Addition of amylase II or amylase IV significantly reduced the bread staling rate during 7 days of storage (p < 0.05), and especially amylase IV was as effective as a commercial enzyme, Novamyl. Analyses of the maltooligosaccharide composition of bread suggest that maltotriose and maltotetraose produced by the enzyme reaction are responsible for retarding bread retrogradation.

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