게 가공 폐기물로 부터 키틴의 분리

노홍균,이문이 대구효성가톨릭대학교 식품과학연구소 1995 식품과학지 Vol.7 No.-

게 가공 폐기물을 부가가치가 높은 키틴 자원으로 활용코자, 이들 폐기물로부터 키틴을 효율적으로 분리할 수 있는 조건을 설정하고 이로 부터 제조된 키틴의 물리화학적 성질을 조사하였다. 탈회분은 원료중량의 15배에 해당하는 1N HCl로 실온에서 30분간 교반함으로서, 탈단백질은 탈회분된 시료에 원료중량의 15배에 해당하는 5% NaOH용액으로 65℃에서 1시간 동안 교반함으로서 가장 효율적으로 이루어졌다. 탈색소는 원료중량의 10배에 해당하는 0.32% NaOCl로 3분간 처리시 가장 바람직하였다. 침지에 의한 탈회분 및 탈단백질은 교반에 비해 추출 효율성이 낮고 장시간을 요하였다. 백색의 최종 키틴제품은 질소함량이 6.45%, 회분은 0.15%이었으며, 5% lithium chloride를 함유한 N,N-dimethylacetamide용액(DMAc-5% LiCl)에서 0.1% 키틴의 점도는 12.8cP를 나타냈다. 또한 DMAc-5% LiCl에서 키틴의 용해도는 58.4%를 나타냈으며, bulk density는 입자 크기가 20~40mesh일 때 0.27g/㎖, 100mesh 이하일 때는 0.43g/㎖를 나타내었다. 입자 크기에 따른 키틴의 질소 및 회분함량에는 별차이가 없었으며, 키틴의 수율은 입자의 크기가 클수록 증가하는 경향이었다. 키틴 제조시 탈색공정은 키틴의 점도를 감소시켰으며 용해도에는 별 영향이 없었다. Procedures for isolation of chitin have been developed from crab(Chionoecetes opilio) shell waste with 26. 65% chitin on a dry basis. Optimal conditions for demineralization of crab shell were 1N HCl at ambient temperature for 30min with a solids to solvent ratio of 1: 15(w/v). Optimal deproteinization involved treatment with 5% NaOH at 65℃ for 1hr with a solids to solvent ratio of 1: 15(w/v). Effective decoloration was achieved by bleaching with 0.32% sodium hypochlorite solution for 3min with a solids to solvent ratio of 1: 10(w/v). Particular attention was given to characterization of the physicochemical properties of the crab chitin. Chitins, from four different mesh sizes of crab shell, did not show significant differences in nitrogen and ash compositions. Bleaching decreased the viscosity of chitin but did not affect its solubility.

부재료가 배추김치 숙성에 미치는 영향

노홍균,이신호,김순동 대구효성가톨릭대학교 식품과학연구소 1995 식품과학지 Vol.7 No.-

Chinese cabbage kimchi has long been consumed as a traditional fermented food in Korea. Ingredients involved in kimchi preparation, such as red pepper, garlic, ginger, green onion, and etc., influence the kimchi fermentation rate differing with kinds and amounts of ingredients. In this review article, information on the kinds and amounts of these ingredients used in the extant 75 literature is given together with data for frequency and average amount of each ingredient. In addition, chemical composition, minerals and vitamins, and characteristics of the ingredients are present. Effects of ingredients on kimchi fermentation also are extensively reviewed.

Comparison of Physicochemical and Functional Properties of Chitosans Prepared from Crab Leg and Abdomen Shells

노홍균,윤달경,변성미 한국키틴키토산학회 2011 한국키틴키토산학회지 Vol.16 No.4

Selected physicochemical and functional properties of chitosans prepared from crab leg and abdomen shells were evaluated. The leg shell contained comparable protein (29.50% vs. 27.47%) and ash (47.70% vs. 48.40%) but lower fat (0.53% vs. 0.73% ) and chitin (21.09% vs. 22.73%) contents compared with the abdomen shell. Physicochemical characteristics of chitosans somewhat differed depending on the parts of crab shell. Chitosan from leg shell (leg chitosan) showed lower degree of deacetylation (89.13% vs. 91.48%) but higher viscosity (1424.67 mPa s vs. 559.90 mPa s) and bulk density (0.34 g/mL vs. 0.31 g/mL) than chitosan from abdomen shell (abdomen chitosan). Leg chitosan had comparable L but higher a and b values than abdomen chitosan. Higher water-, fat-, and dye-binding capacities and DPPH radical scavenging activity were observed with abdomen chitosan, having higher degree of deacetylation and lower viscosity and bulk density.

太陽레이저의 分解率硏究

盧弘均 嶺南大學校附設 基礎科學硏究所 1981 基礎科學硏究 Vol.1 No.-

The effective concentration of incident light flux on conic and parabolic collecting devices was derived. The dissociation rate as a function of radius from the axis in the laser tube and that on the axis derived. And incident ratio(the ratio of incident light flux by the chopper to full incident flux) was discussed to study the rise time.

Potential Inherent Properties of Chitosan and Its Applications in Preserving Muscle Food

노홍균,메르한 모라디,후세인 타시크,세예드 메르디 라자비 로하니,압둘라솔 오로미에리,사라 가세미 한국키틴키토산학회 2010 한국키틴키토산학회지 Vol.15 No.1

Chitosan is a natural nontoxic biodegradable polysaccharide and produced commercially by deacetylation of chitin from crustaceans. Chitosan and its derivatives have received considerable attention for their commercial applications in the food,pharmaceutical, cosmetic, and textile industries. Chitosan possesses many desirable inherent properties, such as antimicrobial and antioxidant activity as well as entrapping ability and film-forming property, for use in muscle foods. Chitosan has received increased attention during the past several decades primarily due to an increasing demand for food safety. This review is aimed at providing an overview of the data on some inherent properties of chitosan and its application in or on fresh and processed meat and seafood products.

소금절임시 키토산 첨가가 김치의 보존성에 미치는 효과

노홍균,박인경,김순동 대구효성가톨릭대학교 식품과학연구소 1995 식품과학지 Vol.7 No.-

김치의 보존성 향상을 위하여 0.5% 키토산용액을 0(대조군), 5, 10, 20 혹은 30%(키토산 첨가군) 첨가한 10% 소금용액에 배추를 절인 후 김치를 담구어 10℃에서 숙성하는 동안 관능검사(신맛, 아삭아삭한 정도, 종합적인 맛)와 기계적인 조직감의 변화를 측정하였다. 관능검사에서 대조군은 숙성 10일 이후 신맛이 강하고 아삭아삭한 정도와 종합적인 맛은 크게 감소하였다. 반면 키토산 첨가군, 특히 20%와 30% 첨가한 군은 숙성 20일째 비로소 신맛을 나타내었으며, 아삭아삭한 정도와 종합적인 맛도 숙성 20일까지 조직감이 있고 맛이 있는 김치로 유지되었다. 한편 김치의 조직감을 기계적으로 측정한 hardness와 gumminess는 키토산 첨가군이 대조군 보다 전 숙성기간 동안 높았으며, 키토산 첨가군 사이에서는 첨가량이 증가함에 따라 hardness와 gumminess도 증가하는 경향이었다. 이상의 결과는 소금절임시 키토산 첨가가 김치의 보존성을 연장시킬 수 있음을 시사하였으며, 특히 키토산을 20% 혹은 30% 첨가한 군은 대조군에 비해 보존기간을 10일 이상 연장시킬 수 있음을 나타내었다. The effect of chitosan in a salting step on the shelf-life of kimchi was investigated. Kimchi, prepared by using Chinese cabbages soaked in 10% salt solutions containing 0, 5, 10, 20 or 30% of 0.5% chitosan solution, was examined for taste and texture by sensory and instrumental evaluation during fermentation at 10℃ for 20 days. Sensory tests of the control kimchi revealed a strong sour taste with poor crispness and overall taste after 10 days of fermentation. In comparison, the chitosan-supplemented kimchi, especially that treated with 20 and 30% of a chitosan solution, revealed a sour taste only after 20 days of fermentation, while still maintaining good crispness and overall taste. Properties of hardness and gumminess of kimchi measured instrumentally were higher for the chitosan-added kimchi than for the control products. This increased with increasing volumes of chitosan solution throughout the fermentation periods. These results suggest that the shelf-life of kimchi can be extended approximately 10 days using Chinese cabbages soaked in 10% salt solutions containing 20 or 30% of a 0.5% chitosan solution.

Comparison of Physicochemical, Binding, and Antioxidant Properties of Chitosans Prepared by Different Decoloration Methods

노홍균,윤대경 한국키틴키토산학회 2010 한국키틴키토산학회지 Vol.15 No.3

Selected physicochemical and functional properties of chitosans as affected by three different decoloration methods (by bleaching agent, sun drying, and UV irradiation) were evaluated. A white-colored chitosan with high viscosity (816.8 and 2460.0mPa s, respectively) could be prepared by sun drying or UV irradiation without using a bleaching agent. Use of a bleaching agent (NaOCl) caused significantly reduced viscosity (8.2 mPa s) of chitosan in addition to the observed undesirable light brown color. However, chitosan decolorized by a bleaching agent exhibited higher water-binding capacity (529%) and DPPH radical scavenging activity (17.02%) than did the sun drying-chitosan (491% and 14.67%, respectively) and UV-chitosan (485% and 13.55%), due mainly to the lower viscosity. No significant differences in fat-binding capacity (303-313%) were observed among three chitosans.

pH 조절에 의한 쌀세척 폐수의 처리

노홍균,김지숙,이문이,조영인 대구효성가톨릭대학교 식품과학연구소 1994 식품과학지 Vol.6 No.-

여러 pH 조건 및 키토산 농도하에서 쌀세척 폐수로부터 부유성 고형물을 효과적으로 응집, 회수할 수 있는 방법을 모색하였다. 키토산 첨가에 따른 탁도감소효과는 pH가 낮아짐에 따라 작았으며 pH 6 이상에서는 키토산 농도가 증가함에 따라 현저히 컸다. 그러나, 폐수의 탁도감소는 키토산 농도와는 관계없이 pH 4일 때 가장 효과적 이었으며 pH가 증가함에 따라 저하하였다. 쌀세척 폐수내의 부유성 고형물은 폐수의 pH를 4로 조정한 후 원심분리하므로서 가장 효과적으로 침전, 회수할 수 있었다. 이 때 탁도감소는 99% 이상을 나타내었으며, 폐수내 부유물질의 농도차와 pH 조정제로 사용된 산종류는 탁도감소에 영향을 미치지 않았다. 폐수의 탁도감소 효과는 저장기간이 길어짐에 따라 저하하였다. Treatment of rice-washing wastewater was considered under various pH levels and chitosan concentrations. Compared with the control test, addition of chitosan at the various concentrations did not noticeably enhanced turbidity reduction at pH 4 and 5, but greatly enhanced at above pH 6. However, reduction of turbidity in the wastewater, irrespective of chitosan concentrations, was the greatest at pH 4 and became lower by increasing pH. Suspended solids in the wastewater were the most effectively recovered by pH adjustment of the wastewater to 4 followed by centrifugation, with over 99% reduction in turbidity. Different concentrations of suspended solids in the wastewater and various kinds of acids used for pH adjustment did not affect turbidity reduction. Increasing storage periods of the wastewater resulted in lower reductions in turbidity.

국제학술 심포지움 쌀 박람회 / 포스터 발표논문초록 : 저장 / 포장 분야 - P - 57 / 키토산 코팅처리가 바게트빵의 저장성에 미치는 영향

노홍균,김순동,박인경,이예경,김미경 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2002 국제학술심포지움 쌀박람회 Vol.- No.-

Control of Foam formation by antifoam during demineralization of Crustacean Shell in Preparation of Chitin

노홍균,허은영 한국키틴키토산학회 1999 한국키틴키토산학회지 Vol.4 No.1