Aspergilus sydowi SW 4-1의 지방질 생산에 관한 연구

고경(Kyoung Kough),나혜복(Hye-Bock Na),박성오(Sung-Oh Park) 한국식품과학회 1993 한국식품과학회지 Vol.25 No.6

Rhodotorula graminis SW 214의 세포의 지방질 생산에 관한 연구

김성연(Sung-Yeun Kim),고경(Kyoung Kough),박성오(Sung-Oh Park) 한국식품과학회 1993 한국식품과학회지 Vol.25 No.6

Aspergillus sydowi sw 4-1이 생산한 지질이 흰쥐의 체내 지방 대사에 미치는 영향

고경,나혜복,박성오 서울여자대학교 자연과학연구소 1995 자연과학연구논문집 Vol.6 No.-

This study was conducted to investigate the effect of dietary lipid produced by Aspergillus sydowi sw 4-1 on the growth and lipid metabolism. Twenty weanling males Sprague-Dawley rats were fed the experimental diet. Aspergillus oil and soybean oil were supplied as a source of dietary fat respectively, at 5% and 10% by weight. There was no remarkable difference in food intake, body weight and weight of internal organs among experimental groups. The serum lipid and cholesterol content were of internal organs among experimental groups. The serum lipid and cholesterol content were significantly lower in the Asperillus oil group than in the soybean oil group, but there was no difference by the level of dietary lipid. The total lipid content in the liver and epididymal fat pad were higher in the Aspergillus oil group than that of the soybean oil group. The contents of both polar and non-polar lipid in the liver and the epididymal fat pad were affected by the diet. In the polar lipid of the epididymal fat pad, the Aspergillus oil group showed a higher result than the soybean oil group, and in relation to non-polar lipid, the Aspergillus oil group was lower than the soybean group. The composition of the major fatty acids of the epididymal fat pad was palmitic, oleic and linoleic acids. The Aspergillus oil group was lower in unsaturated fatty acid components than the soybean oil group. As a result Aspergillus oil had no visible toxic effect on the growth of rats, but there is a need to study further on the long term effect on Aspergillus oil as a animal feed.

시판 식초의 품질특성에 관한 연구

고경,김강성 龍仁大學校 自然科學硏究所 1999 自然科學硏究所論文誌 Vol.4 No.2

배양조건이 Aspergillus sydowi SW4-1에 의하여 생산되는 지질 조성에 미치는 영향

고경,김성연,나혜복,박성오 서울여자대학교 자연과학연구소 1996 자연과학연구논문집 Vol.7 No.-

붉은 장미잎으로부터 분리 동정한 균주인 Aspergillus sydowi SW4-1은 균체생산 최적 배양기간인 17일간 보다 5일동안 더 배양한 경우에 nonpolar lipid 함량이 9.6% 증가하여 86.1%였고, 최적온도 보다 5℃ 높거나, 낮은 경우에 nonpolar lipid 함량이 더 증가하였으며 질소원은 NH₄NO₃를 사용한 경우 비극성 지질 함량이 가장 높아 80.9%였으며, urea의 경우 76.5%로 가장 낮았다. Aspergillus sydowi SW4-1의 비극성 지질의 주성분은 partial glyceride 8.5%, frree sterol 10.3%, triglyceride 72.4%였으며 대두유와는 조성에 많은 차이를 보였다. 비극성지방질의 주성분인 triglyceride는 배양기간이 경과함에 따라 12일에 74.6%에서 17일과 22일에 각각 72.4%와 67.7%로 감소하였다. 배양 온도가 높아짐에 따라 triglyceride함량은 21℃에서 73.1%였던 것이 33℃일 때 54.0%로 현저한 감소를 보였으며 반면에 free fatty acid는 21℃일 때 3.9%였던것이 33℃에서 12.4%로 약 3.5배나 증가하였다. Aspergillus sydowi SW4-1의 triglyceride함량은 질소원에 따라 72.4~73.2%의 분포를 보여 질소원에 따른 차이는 거의 없었다. 배양기간별 불포화 지방산의 합계는 12일에 60.4%, 17일에 68.0%, 22일에 59.4%로 최적일인 17일에 그 함량이 가장 높았으며 그 후에 감소하였다. 배양온도별 지방산조성은 최적온도인 27℃에서 불포화 지방산의 합계는 69%, 포화지방산의 합계는 31%로 21℃와 33℃의 66%와 33%보다 불포화 지방산 합계가 다소 높았으며 지방산 종류별로 보면 21℃와 33℃에 비해 27℃에서 palmitic acid함량은 낮고 straric acid와 linoleic acid의 함량은 높았다. 질소원에 따른 불포화 지방산의 합계는 69~71%로 큰 차이가 나타나지 않았으며 sodium nitrate를 질소원으로 사용한 경우 불포화 지방산의 합계가 가장 높았으며, 특히 linoleic acid함유율은 57.0%로 가장 높았다. A mold which produces a large amount of lipid was screened from the leaves of the red rose and was identified as Aspergillus sydowi SW4-1. Non-polar lipid content was recorded at 81.6% which was a 0.9% increase when incubated for 22 days, compared to the optimum incubation period identified as being 17 days. It was also shown that non-polar lipid content increased when incubated at higher, or lower temperatures by 5 degrees than the optimum temperature. Results of the examination with different nitrogen sources of CO(NH_2)_2, NH_4NO_3, and NaNO_3, represented the highest non-polar lipid content of 80.9%, when with NH_4NO_3,while they included the lowest content of non-polar lipid at 76.5% in case with Urea. The major constituents in the non-polar lipid were partial glyceride 8.5%, free sterol 10.3%, triglyceride 72.4%, which demonstrated substantial differences from those of soybean oil. Triglyceride as being a major component of non-polar lipid was observed to fall in content from 74.6% after 12 days of incubation to 72.4% after 17 days and to 67.7% after 22 days. Its content dropped as given higher temperatures from 73.1% at 21℃ to 54.0% at 33℃ . Free fatty acid, on the contrary, rose in its content by allmost 3.5 times from 3.9% at 21℃ to 12.4% at 33℃ . Triglyceride contents showed insignificant differeneces according to the various nitrogen sources, ranging from 72.4% to 73.2%, while the total contents of unsaturated fatty acid varied from 60.4% after 12 days, 68.0% after 17 days and 59.4% after 22 days, accordingly to the incubation period. Fatty acid was distinguished in the proportion of its cotents af different temperatures, resulting in the highest level of total unsaturated fatty acid of 69% at 27℃ , the optimum temperature, while showing 66% and 33% at 21℃ and 33℃, respectively. The content of palmitic acid was identified as being lower at 27℃ than at 21℃ or at 33℃, whereas the contents of stearic acid and linoleic acid were shown comparatively high. The total unsaturated fatty acid contents did not differ significantly by nitrogen sources, however, the contents of unsaturated fatty acid became high when sodium nitrate was introduced as the nitrogen source, of which content of linoleic acid was the highest 57.0%.

고지방-저당질 식이가 흰쥐의 간내 효소 및 간과 혈청의 총 지방함량에 미치는 영향

김강성,고경 龍仁大學校 自然科學硏究所 1999 自然科學硏究所論文誌 Vol.4 No.2

포름알데히드가 발생하지 않는 공업용 대두 접착제의 특성

한명규,김강성,고경,강성태 한국콩연구회 1998 韓國콩硏究會誌 Vol.15 No.1

Wood adhesives were prepared with defatted soy flour using Lambuth's method as a basic step, with a slight modification. Break load of the adhesive was found to deteriorate immediately after the formulation, slowly for the First 5 hrs and rapidly thereafter. SDS electrophoresis pattern revealed a close relationship between decrease in the adhesiveness of the soy flour adhesive with hydrolysis of the protein component in the soy dour, due to high alkalinity of the formulation. Viscosity of the adhesive also dropped rapidly from 4500 mPa to 1400 mPa within 2 hr and levelled off asymptotically to the value of 500 mPa. The soy flour adhesive exhibited a break load 73 kg at pressing conditions of 3 kg/cm², 95℃ and 5 min. The stability of bonded faints were mainly affected by the relative humidity of the storage condition : At the water activity 0.6, the break load of bonded samples remained stable either at 37℃ or 50℃, but it deteriorated rapidly when the water activity was 1, the degree of which was higher for samples stored at 50℃. Among various kinds of carbohydrates tested, alginate improved the performance of the glue by approximately 8%. However, alginate did not improved the water resistance of the glue. Among protein modification reactions, phosphorylation was found to improve adhesiveness of the soy adhesive by approximately 10%, and also caused water resistance of the bonded joints to be significantly improved. Among chemicals added during formulation, glyoxal and glutaraldehyde improved water resistance while causing initial break load values of the formula to be decreased by about 10%. Crosslinking of the soy protein with transglutaminase also improved performance of the adhesive slightly.

전분질 원료를 달리하여 제조한 고추장의 Alcohol과 Ester류의 성분

이택수,박성오,고경 서울여자대학교 자연과학연구소 1997 자연과학연구논문집 Vol.9 No.-

찹쌀, 보리쌀, 밀가루, 고구마로 제조한 3개월 숙성 고추장의 alcohol과 ester류를 GC로 분석 동정한 결과는 다음과 같다. 시험 고추장에서 12종의 alcohol과 16종의 ester이 동정되었으며 면적 비을은 alcohol류 0.31~l.75%, ester류 33.06~97.16%였다. Alcohol은 밀가루, ester은 고구마 고추장에서 면적 비율이 높았고 보리쌀 고추장은 이들 성분이 가장 낮았다. 밀가루와 고구마 고추장은 12종의 alcohol이 검출되었으나 보리쌀 고추장은 5종으로 적었다. n-propylalcohol, active amyl alcohol, n-cotyl alcohol, β-phenylethyl alcohol은 모든 고추장에서 동정된 공통이 성분이다. Active amyl alcohol과 n-propylalcohol은 보리쌀 고추장을 제외한 시험 고추장에서 면적 비을이 높은 alcohol에 속하였다. Ester은 밀가루와 고구마 고추장에서 16종이었으나 찹쌀 고추장은 12종으로 적었다. n-butyl acetate, ethyl caprate, ethyl caprylate, ethyl levulinate, ethyl benzoate를 제외한 11종의 ester은 시험 고추장의 공통 성분이었다. Ethyl linoleate는 면적 비을이 19.08~55.06%로 alcohol과 ester중 가장 높은 주성분이었다. Ester중 ethyl oleate, ethyl palmiate, ethyl linolenate, ethyl myristate, ethyl laurate도 면적 비을이 높아 고추장의 주ester성분으로 나타났다. 이들 성분 중 ethyl linoleate는 밀가루, ethyl linolenate는 고구마, ethyl oleate와 ethyl palmitate는 찹쌀 고추장에서 면적 비율이 높았다. Kochujangs were made from a glutinuous rice, barley, flour and sweet potato as a starch source and fermented for three months. Alcohol and ester components of kochujangs were identified with GC. Twelve alcohols and sixteen esters were found in kochujangs. As a peak area 0.31-1.75% of alcohols and 33.06-97.16% of esters in volatile components were found. Alcohols were high as a peak area in kochujang made of flour while esters were high in kochujang made of sweet potato. Only five kinds of alcohols were found in kochujang made of barley. n-Propyl alcohol, active amyl alcohol , n-octyl alcohol and β-phenyl alcohol were found in all treatment. There were high peak area of active amyl alcohol and n-propyl alcohol except kochujang made of barley. Ethyl linoleate(19.08-55.06%), ethyl oleate, ethyl palimitate, ethyl linolenate, ethyl myristate, and ethyl laurate were major components in esters. There were high peak area of ethyl linoleate in kochujang made of flour, ethyl linolenate in kochujang made of sweet potato, and ethyl oleate and ethyl palmitate in kochujang made of glutinuous rice.