기술사마당_이러닝센터 후기 - 이기는 습관

민윤식,Min, Yun-Sik 한국기술사회 2009 技術士 Vol.42 No.6

Halobacterium halobium의 생육 조건 및 Protease에 관한 연구

민윤식(Yun-Sik Min) 한국식품영양과학회 1994 한국식품영양과학회지 Vol.23 No.5

각종 염장식품에서 색, 맛, 영양성분의 변화 등을 유발하는 효염성 세균의 생육조건과 효소의 생육조건 및 조효소의 특성을 검토하였다. 사용한 균주는 고도 호염균의 일종인 H. halobium으로서 최적 배양에 소요되는 시간은 144시간으로 비호염성균과 비교하여 상당히 긴 시간이 요구되었고 조효소 생산의 최적 시간은 168시간이었다. 생육 최적 pH는 7~7.5로 중성내지는 약알카리성에서 왕성한 생육을 할 수 있어 된장, 간장 등의 중성 pH의 전통식품에서 특히 문제가 예상되며 효소 역시 pH 7.5에서 최고 활성을 나타내었으며 pH의 안전성은 pH 6~8 사이였다. 생육 최적 온도는 37℃ 부근이며 또한 효소의 최적 온도는 40℃이고 온도 안정성은 40℃에서 15분간 안정하였고 60℃에서는 10분에 완전히 실화되었다. 각종 금속 이온의 영향에서는 Fe^(++), Mn^(++)은 균의 생육과 효소 활성을 촉진시키고 Cu^(++), Zn^(++)은 생육 및 효소활성을 저해시키는 것으로 확인되었다. In salt-preserved foods of every kind, it was examined the growth condition of halophilic bacteria that induced a change of colour, taste, nutritive substance, a production condition of enzyme and a character of crude enzyme. Used bacteria is H. halobium a kind of extremely halophilic bacteria, and the required of optimum culture needed a quite long time of crude enzyme production is 168 hours. Opimum pH is about 7~7.5, so the traditional food of such neutrality pH as soybean paste and soy sauce particularly come into trouble because the growth can flourish in neutrality or alkalescence, and the crude enzyme also appeared the best activation between pH 6 and pH 8. The optimum temperature is about 37℃, the optimum temperature of enzyme is about 40℃ and the temperature stability, is settled for 15 minutes and it is completely inactivated at 10 minutes. In the influence of each metal ion, Fe^(++) and Mn^(++) stimulated the growth of H. halobium and the activation of enzyme, Cu^(++) and Zn^(++) were identified that made the growth and the activation of enzyme inhibit.

Propionibacterium freudenreichii KFCC 31227 과 Lactobacillus acidophilus KFCC 32825 의 단독 및 혼합배양에 의한 영양성분의 상호작용

민윤식(Yun Sik Min),김기철(Ki Cheul Kim),이명열(Myong Yur Lee),이웅수(Ung Soo Lee) 한국응용생명화학회 1993 Applied Biological Chemistry (Appl Biol Chem) Vol.36 No.5

The effects of culture broth filtrates, sugar changes and utilizationon the growth and acid production of P. freudenreichii KFCC 31227 and L. acidophilus KFCC 32825 were investigated in S.G.Y. (Skim milk, glucose, yeast extract) and SMW (skin milk whey)medium by the single and mixed cultures. The growth and acid production bye mixed culture and in cultured broth filtrate of the other party were more affected than those of single culture and self-cultured broth filtrate. When the two strains were cultured, P. freudenreichii KFCC 31227 utilized with lactose more than glucose and L. acidophilus KFCC 32825 was glucose more than lactose in the growth and acid production. The mixed culture of two strains was more affected to sugar utilization than single culture. This result was considered due to the synergistic effect by interaction of these two strains in mixed culture.

글루코만난 첨가가 저지방 계육 패티의 품질 및 저장성에 미치는 영향

김승진(Sung-Jin Kim),최원석(Won-Seok Choi),유상권(SangGuan You),민윤식(Yun-Sik Min) 한국식품과학회 2007 한국식품과학회지 Vol.39 No.1

본 연구에서는 소비가 증가하고 있는 계육을 사용하여 글루코만난이 첨가된 저지방 계육 패티를 제조하였다. 가열육의 경우 글루코만난의 첨가가 지방함량 감소를 억제시키는 것으로 나타났다. 글루코민난 첨가구가 가열감량 및 직경감소율올 낮추는 것으로 확인되었다. 가열육 패티의 조직감은 응집성과 씹힙성의 경우 글루코만난 첨가구가 대조구보다 높은 값을 나타내었다. 관능 검사결과 계육 패티의 연도, 색도, 냄새 및 전체적인 맛은 대조구나 글루코만난 첨가구들 사이에 유의적인 차이가 없었으나, 다즙성의 경우 글루코만난올 첨가한 패티가 대조구보다 낮게 나타났다. 동결 저장기간 동안 대조구와 글루코만난 첨가구 사이의 pH는 큰 차이가 없었다. 휘발성염기질소 함량은 저장 4주째에 네 종류의 패티가 7.97-8.56 ㎎%를 나타내었는데, 이들 값으로부터 저장 4주까지는 모든 계육 패티들이 위생적으로 안전한 것으로 판단되었다. 이상의 결과로부터 지방을 대신하여 글루코만난을 첨가한 저지방 계육 패티가 지방을 20% 첨가한 대조구와 품질면에서 큰 차이를 나타내지 않았으며, 따라서 계육 패티를 제조할 때에 지방 첨가량 및 글루코만난의 함량을 조절하여 저지방 계육 패티의 제조가 가능하다는 것을 확인하였다. This study used glucomannan as a fat substitute to produce low-fat patties with chicken meat, of which consumer consumption is increasing. In the case of a cooked meat patty, the crude fat content of the group treated with glucomannan was higher than that of a control when cooked. The cooking loss and reduction rate in the diameter of the control patties were higher than those of the group treated with glucomannan. Cohesiveness and chewiness of the group treated with glucomannan were higher than those of the control. As a result of sensory evaluation, there were no significant differences in the tenderness, color, odor and overall taste among the patties, but the juiciness of the group treated with glucomannan was lower than that of the control. There were no big differences in the pH of the patties during the frozen storage period. The volatile basic nitrogen (VBN) content of all of the types of patties gradually increased up to 7.97-8.56 ㎎% at the fourth week of storage, but these VBN values are hygienically safe. From these results, there was no large quality difference between a low-fat chicken patty to which glucomannan was added and a control. Therefore, it was confirmed that a good quality low-fat chicken patty can be made by controlling the fat and glucomannan content.

Bacillus cereus IAM1072에 의한 올리고당 생산의 최적조건

이명열(Myong-Yul Lee),정만재(Man-Jae Chung),이신영(Shin-Young Lee),강태수(Tae-Su Kang),이웅수(Ung-Soo Lee),민윤식(Yun-Sik Min) 한국식품영양과학회 1995 한국식품영양과학회지 Vol.24 No.5

이 연구는 Bacillus cereus IAM1072의 배양액에서 직접 올리고당을 생상하기 위해 행하였다. 올리고당 생성 배양조건은 접종비 3%, pH 7.0, 온도 30℃, 배지액량 40㎖, 배양시간 24시간이었으며, 올리고당 생성에 가장 효과적인 최적 배지조성은 12% soluble starch, 1.5% peptone, 0.25% K₂HPO₄이었다. 생성된 올리고당 중 G_5 올리고당을 정제하였다. Methylation을 한 후 GC 분석을 한 결과 G_5 올리고당을 glucose 단위가 5개로 구성된 α-1,4-glucoside 결합한 올리고당이었다. This study was carried out to produce the oligosaccharides(G₂-G_7) directly from the culture broth of Bacillus cereus IAM1072. The maximal production of oligosaccharides was obtained after cultivation at 30℃ for 24hrs in the mixture of 12% soluble starch, 1.5% peptone and 0.25% K₂HPO₄ adjusted to pH 7.0. Among the oligosaccharides produced G_5 oligosaccharide was purified. After methylation, the result of GC analysis was suggested to be oligosaccharide consisting of 5 glucose unit with α-1,4-glucosidic bond.

축육動物의 뼈내용물의 抽出方法과 응용에 關한 硏究

閔潤植 忠州大學校 1987 한국교통대학교 논문집 Vol.21 No.-

1. The general composition of an isolate protein is 58.2% protein, 5.5% moisture, 20% lipid, and 16.3% ash 2. In proportion to the increase of protein concentration E.C decreases and quantity of oil needed in Emulsifying increases relatively 3. When the pH of solution is more than 7 both the solubility and Emulsifying capacity of an isolate protein increase 4. When the ionic strength exceeds 0.2 both the solubility and Emulsifying of an isolate protein increase 5. The solubility of polyphosphate used single is greater than that of polyphosphate and NaCl, used in mixture, and in mixture, and Emulsifying capacity selectively increases when polyphosphate and NaCl are used in mixture

Propionibacterium freucenreichii KFCC 31227과 Lactobacillus acidophilus KFCC 32825의 혼합배양에 의한 유기산의 생성

閔潤植 忠州大學校 1996 한국교통대학교 논문집 Vol.31 No.2

Propionbacterium sp. and Lactobacillus sp. were cultured in single or mixed under the condition of S.G.Y medium with skim milk added with glucose and yeast extract or skim milk whey and compared conditions of fermentation and acid fermentation by interaction. The results are obtained were as follows 1. Comparing the state of two strains adding 3% glucose and 0.3% yeast extract in skim milk whey with the skim milk whey without addition, the former showed remarkable growth stimulating cultured 2. Of free amino acids in S.G.Y.medium when two strains cultured separately, P. freudenreichii KFCC 31277 utilized Gly. Cys. Arg. and L. acidophilus KFCC 32825 utilized Arg. Cys. Phe. His. in acid production and growth 3. In mixed culture ferments of two strains in S.G.Y medium such amino acids as Lys, Cys, Thr, Pro, Arg, Gly, Ile, Phe, and His, were well fermented and utilized in acid production and growth.

꾸지뽕 나무의 성분분석에 관한 연구

민윤식 忠州大學校 2005 한국교통대학교 논문집 Vol.40 No.2

The Obtained Results from the Experiment are as Follows : 1. The proximate composition was composed of crude fiber 48.9%, Ash 11.19%, Total sugar9.84%, crude fat 8.5% moisture 4.8%. 2. The mineral contents was composed K. Ca. Na was inspect 315.4, 315.6, 80.2㎎%,Mg, Fe, Zn was inspect 50, 5.7, 1.4㎎% 3. The vit contents was composed vit A 5.530 IU, B_(1) 1.4 IU, B_(2) 1.8 IU, C 39 IU, Niacin 1.2 IU 4. The amino acid was composed glutamic acid and aspartic acid was inspect 3.5-4.5g/l00g, 2.4-3.1g/100g 5. The free sugars was composed glucose 2.84, fructose 0.26%, galactose 0.23%, sucrose 0.22% 6. The fatty acid was composed linolenic acid 33.10%, palmitic acid 30.99% linolenic acid 12.55%, oleic acid 3.87%

高度호염균 Halobacterium salinarium(J-5)가 생산하는 Protease에 關한 硏究

閔潤植 忠州大學校 1984 한국교통대학교 논문집 Vol.17 No.2

1. There are some differences among the mediums of three compositions in Protease activity to cuture days : the maximum activity appeared in seven days in CM Medium five days in BSM Medium and 3-4 days in SM Medium. 2. The maximum activity appeared around PH 7 from the measurement by aduusting PH of substrate soln to optional PH 3. The Maximum activity appeared between 20~30% Nacl concentration in the protease activity from the measurement after adjusting Nacl contained in substrate soln to optional Nacl concentration. 4. The protease activity was by and large lower in kcl than in Nacl resulting from the measurement by substitating equivalent kcl for Nacl in substrate soln. 5. In temperature the protease activity showed its maximum around 37℃

기능성 식품으로서의 화살나무에 관한 연구

민윤식 忠州大學校 2007 한국교통대학교 논문집 Vol.42 No.-

This thesis attempts to examine Euonymus alatus, which is an accessible medical plant in nature, has been used as a source of medicinal properties and widely accepted as a medicine effective against diabetes called one of the adult diseases in the modern world. This study comes to these conclusions after administering the medicine to a diabetic mouse caused by Streptozotocin. 1. In the chemical experiment of Euonymus alatus, branch(B) is 7.1 and leaves(L) is 9.42, crude fat(B) is 5.7 and leaves is 4.3, crude protein(B) is 17.05 and leaves is 10.44, crude ash(B) is 5.8 and leaves 4.59, crude fiber(B)is 10.4 and leaves is 11.8, carbohydrates(B) is 53.95 and leaves is 4.59. 2. In the mineral contents of Euonymus alatus(mg/100g, dry weight), K is 3216.2 and Ca, Mg and Na are in order in alatus branch. K is 2852.4 and Ca and p are in order in alatus leaves. 3. In the fatty acids experiment of Euonymus alatus, Oleic acid is 29.1 in alatus branch but 24.4 in alatus leaves. Linoleic acid, Linolenic acid and Palmitic acid are analyzed in alatus branch and leaves. 4. In the free sugar contents experiment, glucose is 4.84 in alatus branch but 16.38 in alatus leaves, sucros is 4.21 in alatus branch but 5.94 in alatus leaves, fructose is 3.2 in alatus branch but 10.24 in alatus leaves. maltose, galactose and xylose are in order in alatus leaves. 5. In the amino acid experiment, Glutamic acid is 1215.4 and Leucine, Aspartic acid and Arginine are in order in alatus branch. Glutamic acid is 1119.6 and Arginine, Leucine and Valine are in order in alatus branch leaves. 6. The results of diabetes is changed to 101.4(after 5 days), 102.5(10 days), 102.9(15days) and 102.8(20days) after administering an Euonymus alatus medicine. However, the blood sugar level increases by 365.4, 395.4, 396.5 and 397.8 in the laboratory animals not given the medicine. 7. This medicine is closely connected to diabetes because the animals given the medicine shows gentle weight reduction. 8. The class given the liquid extracted from Euonymus alatus significantly decreased in the point of overall cholesterol change. 9. The class given the liquid extracted from Euonymus alatus significantly decreased in the change of triglyceride. 10. The class given the liquid extracted from Euonymus alatus significantly decreased in the change of glucose.