사과주(酒) 산막효묘(産膜酵母) Hansenula beijerinckii FY-5 의 소수성(疏水性)과 산막성(産膜性)과의 관련성(關聯性)

송형익,정기택,Song, Hyung-Ik,Chung, Ki-Taek 한국식품과학회 1985 한국식품과학회지 Vol.17 No.3

저장사과주에서 분리(分離) 동정(同定)한 산막효모(産膜酵母) Hansenula beijerinckii FY-5의 소수성(疎水性)과 피막형성(皮膜形成)과의 관계(關係)를 조사하였다. 비(非)이온계(系) 계면활성제(界面活性劑) 첨가에 의해 균생육(菌生育)은 가능(可能)하지만 피막(皮膜)이 전혀 형성(形成)되지 않으며 소수도(疎水度)도 크게 낮아지는 사실로 미루어 볼때, 피막형성(皮膜形成)에는 효모세포(醉母細胞)를 배지표면(表面)에 보존(保持)시키는 어떤 인자(因予)가 요구되며 그 인자(因子)가 바로 효모세포표면(酵償細胞表面)외 소수성(疎水性)이 아닌가 생각된다. 산막성효모(産膜性酵母)에 있어서는 소수도(疎水度)가 클수록 피막형성(皮膜形成)이 왕성하였으나 비산막성효모(非産膜性酵母)는 대체로 소수도(疎水度)가 낮았다. 탄소원이 에타놀일때 소수도(疎水度)가 높았으며 pH의 상승에 따라 소수도(疎水度)는 감소(減少)하는 경향이었다. 배양기간별로는 균생육(菌生育)과 더불어 소수도(疎水度)도 비례적으로 증가하여 정상기(正常期)에 최대치를 보였다. Relationship between cell surface hydrophobicity and pellicle formation was studied in a film strain isolated from stored apple wine and identified as Hansenula beijerinckii FY-5. In the media containing non-ionic surface-active agents the pellicle formation of strain FY-5 was efficiently repressed, whereas growth of the yeast was possible, and also cell surface hydrophobicity was greatly decreased by the addition of these agents. These results indicate that a pellicle formation factor, which keeps yeast cells floating on the medium surface, is necessary for the pellicle formation, and surely this factor is the hydrophobicity of the cell surface. The pellicle formation in the film strains was abundant with the increase of the cell surface hydrophobicity, whereas the non-film strains had less hydrophobicity as compared with the film strains. Ethanol, as a sole carbon source, efficiently increased hydrophobicity more than glucose, and the hydrophobicity was lowered with the rise of pH. In the experiments of time course, the hydrophobicity was increased in proportion to cell growth, and was maximum during the stationary phase.

Gum류를 첨가한 우육 Patty의 품질 및 기호성

송형익(Hyung-Ik Song),박충균(Choong-Kyun Park),남주현(Joo-Hyun Nam),양종범(Jong-Bum Yang),김동술(Dong-Sul Kim),문윤희(Yoon-Hee Moon),정인철(In-Chul Jung) 한국식품영양과학회 2002 한국식품영양과학회지 Vol.31 No.1

본 연구는 gum류의 첨가가 우육 patty의 품질에 미치는 영향을 검토하기 위하여 실시하였다. 생육 및 가열육 patty의 수분함량은 대조구가 낮았고, 지방함량은 대조구가 유의하게 높았다. 그리고 생육 patty의 단백질함량은 gum류 첨가구가 대조구보다 높게 나타났다. 생육 patty의 L^*값은 대조구가 gum류 첨가구보다 높았으나, a^* 및 b^*값은 patty들 사이에 차이가 없었다. 또 가열육 patty의 L^*, a^* 및 b^*값은 4종류 patty들 사이에 차이가 없었다. 가열육 patty의 조리수율, 지방보유율 및 보수력은 gum류 첨가구가 대조구보다 높았다. 우육 patty의 경도 및 씹힘성은 대조구와 gum류 첨가구 사이에 차이가 없었으나, 껌성은 gum류 첨가구가 높게 나타났다. 관능검사 결과 향기, 다즙성 및 전체적인 기호도는 patty들 사이에 유의한 차이가 없었으나, 조직감은 gum류 첨가구가 대조구보다 높았다. This study was conducted to investigate on the quality characteristics and palatability of beef patties containing various gums such as carrageenan, xanthan gum and guar gum. Moisture contents of raw and cooked patties of control were lower than those of the gum-added patties, and fat content of control patty was higher than that of the gum-added patties. Protein content of gum-added patties was higher than that of the control patty. Hunter's L^* value (lightness) of raw patty of control was higher than that of the gum-added patties, but Hunter's a^* (redness) and b^* (yellowness) values were not different among four kinds of patties. Hunter's L^*, a^* and b^* values of cooked patties showed no significant difference among patties. Cooking yield, fat retention and water holding capacity of gum-added patties were higher than those of the control patty. Hardness and chewiness of patties showed no significant difference among patties, but gumminess of gum-added patties was higher than that of the control patty. Aroma, juiciness and palatability were not different among four kinds of patties, but texture of gum-added patties was higher than that of the control patty.

Hydrocolloid류가 돈육 Patty의 이화학적, 조직적, 관능적 특성에 미치는 영향

박충균(Choong-Kyun Park),송형익(Hyung-Ik Song),남주현(Joo-Hyun Nam),문윤희(Yoon-Hee Moon),정인철(In-Chul Jung) 한국식품영양과학회 2000 한국식품영양과학회지 Vol.29 No.4

본 연구는 친수성 콜로이드의 첨가가 저지방 육제품의 품질에 미치는 영향을 검토하였다. 생육, 가열육 및 재가 열육 patty의 수분함량은 대조구가 낮은 반면 지방함량은 높았다. 생육 및 재가열육 patty 사이에는 색도의 차이가 없었으나, 가열육의 명도(L값)는 sodium alginate 첨가구가 다른 patty들에 비해 현저하게 낮았고, 황색도(b값)는 대조구가 현저하게 낮았다. 가열육 patty의 수율 및 최종수율은 친수성 콜로이드 첨가구가 대조구보다 현저하게 높았다. 가열육 patty의 지방 보유율은 대조구가 91.3%로서 친수성 콜로이드 첨가구보다 낮았으며, 재가열육patty의 지방 보유율은 모든 patty가 89.7~93.1% 사이였다. 가열육 및 재가열육 patty의 경도는 xanthan gum 첨가구가 현저히 낮았으며, 저작성은 대조구, CMC, sodium alginate 및 xanthan gum 순으로 높았다. 보수력의 경우 친수성 콜로이드를 첨가한 가열육 및 재가열육 patty가 대조구보다 현저하게 높았다. 관능검사 결과 향, 조직감 및 전체적인 기호성은 patty들 사이에 현저한 차이가 없었으나, 다즙성은 xanthan gum, sodium alginate, CMC 및 대조구 순으로 우수하였다. 전체적인 결과 지방을 20% 첨가한 대조구보다 지방 10% 및 물 10%에 친수성 콜로이드를 각각 1%씩 첨가한 patty가 조직적ㆍ관능적 특성이 우수하였다. This study was conducted to investigate the effect on the quality of low fat pork patties containing various hydrocolloids such as sodium alginate, carboxymethyl cellulose (CMC) and xanthan gum. Moisture contents of raw, cooked and reheated patties of control patty (20% fat) were lower than those of the hydrocolloids-added patties, and fat content was higher than other patties. Colors of raw and reheated patties were not different among four kinds of patties, but L-value of cooked patty adding sodium alginate and b-value of control patty were low significantly in comparison with other patties. Cooking and final yield of hydrocolloids-added patties was high significantly in comparison with control patty. Fat retention of cooked control patty was lower than hydrocolloids-added patties, and fat retentions of reheated four kinds of patties were 89.7~93.1%. Hardness of cooked and reheated patties adding xanthan gum was low significantly in comparison with other patties, and chewiness was high in the order of control patty, CMC, sodium alginate and xanthan gum. In case of water holding capacity, cooked and reheated hydrocolloids-added patties were higher than control patty. Aroma, texture and palatability were not different among four kinds of patties, and juiciness was superior in the order of xanthan gum, sodium alginate, CMC and control patty. On the whole, textural and sensory characteristics of patties containing hydrocolloids were superior to control patty.

중금속내성균의 배양조건 및 균체내축적

유대식(Tae - Shick Yu),송형익(Hyung - Ik Song) 한국미생물생명공학회 1981 한국미생물·생명공학회지 Vol.9 No.2

카드뮴 내성 효모의 Intact Cells 에 의한 카드뮴의 세포내 축적

유대식(Tae - Shick Yu),송형익(Hyung - Ik Song),정기택(Ki - Taek Chung) 한국미생물생명공학회 1989 한국미생물·생명공학회지 Vol.17 No.1

Malo-Alcohol 醱酵에 있어서 사과산의 代謝經路

鄭基澤(Ki Taek Chung),兪大植(Tae Shick Yu),宋亨翼(Hyung Ik Song),金在根(Jae Kuen Kim),金燦祚(Chan Jo Kim) 한국식품과학회 1984 한국식품과학회지 Vol.16 No.1

벽돌형 개량메주의 품질수명

박충균(Choong-Kyun Park),남주현(Joo-Hyun Nam),송형익(Hyung-Ik Song) 한국식품과학회 1990 한국식품과학회지 Vol.22 No.1

사과(Ralls Janet) Polyphenol Oxidase의 酵素學的 性質

정기택(Ki Taek Chung),서승교(Seung Kyo Seu),송형익(Hyung Ik Song) 한국식품영양과학회 1983 한국식품영양과학회지 Vol.12 No.4

사과 및 그 가공품의 酵素的褐變에 대한 基礎的 資料를 얻고 나아가서 그 防止策을 調査하는 목적으로 국광으로 부터 polyphenol oxidase(EC 1.10.3.1)를 抽出하여 그 一般的 性質을 檢討하였다.<br/> 국광 polyphenol oxidase의 반응最適 pH는 6.0이었으며 最適 反應溫度는 30℃였다. 本酵素는 pH 4.0에서 가장 安定性이 높았으며, pH 5.0~9.0에서도 80% 以上의 活性을 나타내었다. 熱에 대한 安定性은 40℃ 1時間 處理조건에서도 극히 安定하였으며 60℃에서 30分 處理로 酵素 活性이 50% 減少되었다. Cu^(2+), Fe^(2+), Mg^(2+), Mn^(2+)의 添加로 酵素 活性이 촉진되었으며 Na^+, Hg^(2+), Co^(2+)의 添加로 活性이 沮害되었다. 本酵素에 대한 가장 效果的인 沮害劑는 cysteine, sodium metabisulfite, ascorbate인 것으로 나타났다. 국광 polyphenol oxidase는 o-diphenol인 chlorogenic acid와 catechol을 크기 酸化시키는 것으로 보아 o-diphenol化合物이 主 基質인 것으로 생각되었다. In order to obtain elementary data of enzymatic browning of apples and apple products and to examine effectively inhibitory method of browning, we extracted polyphenol oxidase (EC 1.10.3.1) from apple (Ralls Janet) and investigated its general properties.<br/> The optimum conditions for the enzyme reaction were pH 6.0 and temperature of 30℃. The enzyme was very stable at pH 4.0, and at the range of pH 5.0~9.0 its activity was above 80% compared with pH 4.0. The enzyme was very stable by heating at 40℃ for 1 hour, and almost 50% of enzyme activity was lost by heating at 60℃ for 30 minutes.<br/> The polyphenol oxidase activity was enhanced by the addition of Cu^(2+) and Mn^(2+), respectively, meanwhile Na^+, Hg^(2+) and Co^(2+) inhibited the enzyme activity. The enzyme activity was greatly decreased in the presence of inhibitors such as cysteine, sodium metabisulfite and ascorbic acid. The polyphenol oxidase greatly catalyzed the oxidation of o-diphenols such as chlorogenic acid and catechol, which suggests that main substrate of polyphenol oxidase is o-diphenol compounds.

사과酒 醱酵過程中 Polyphenol性 物質 및 Polyphenol Oxidase 活性 Band의 變化

鄭基澤(Ki-Taek Chung),徐承敎(Seung-Kyo Seo),宋亨翼(Hyung-Ik Song) 한국식품과학회 1984 한국식품과학회지 Vol.16 No.4

紅玉 Polyphenol Oxidase의 一般的 性質 및 活性 Band의 熱安定性

정기택(Ki-Taek Chung),서승교(Seung-Kyo Seo),송형익(Hyung-Ik Song) 한국식품영양과학회 1984 한국식품영양과학회지 Vol.13 No.4

사과酒의 酵素的 褐變에 대한 基礎 硏究의 일환으로, 홍옥에서 polyphenol oxidase(EC 1.10.3.1)을 抽出, 粗精製하여 그 一般的 性質 및 熱處理에 따른 polyphenol oxidase 活性 band의 變化를 調査한 結果는 다음과 같다.<br/> 홍옥 polyphenol oxidase의 最適pH는 6.5, 最適溫度는 30℃였으며, 主 基質은 o-diphenol이었다. 熱에 대한 安定性은 60℃와 70℃에서 1時間 處理後에도 殘存活性이 各各 35%, 15% 정도였다. Sodium metabisulfite, cysteine 및 ascorbate는 0.5mM에서 거의 완전히 酵素活性을 沮害하였으나 EDTA는 沮害效果가 아주 약하게 나타났다. 또한 알콜은 polyphenol oxidase의 活性에 아무런 影響을 미치지 않았다.<br/> 홍옥 polyphenol oxidase의 活性 band는 4개로 觀察되었고, 60℃ 및 70℃에서 1時間 동안 酵素液을 熱處理한 後에는 各各 2개 및 1개의 活性 band가 觀察되었다. 그러므로 各 band는 熱에 대한 安定性이 크게 差異가 있음을 알 수 있었으며, 또한 各 band의 熱安定性과 酵素의 熱安定性 성적과는 거의 一致되었다. As a basic research for inhibition of enzymatic browning of apple wine, polyphenol oxidase (EC 1.10.3.1) from apple (Jonathan) was extracted, partially purified, and some properties of the enzyme and changes of active bands by heat treatment were investigated. Optimum conditions for the enzyme reaction were pH6.5 and temperature of 30℃, and o-diphenol was the main substrate for the enzyme.<br/> Approximately 35% and 15% of initia lpolyphenol oxidase activity remained after heating at 60℃ and 70℃ for 1 hour, respectively. About 0.5mM of the inhibitor such as sodium metabisulfite, cysteine and ascorbic acid was required for effective inhibition of the enzyme reaction. However, EDTA was found to be a very poor inhibitor. Ethanol did not affect the enzyme activity. The number of active bands of polyphenol oxidase from apple(Jonathan) was found to be four, but two bands and one band were observed after heating at 60℃ and 70℃ for 1 hour, respectively, which showed a significant difference in thermal stability among active bands.