미생물의 혼합배양에 의한 Ramie 섬유의 gum 질 제거에 관한 연구

이영엽 ( Young Youp Lee ) 한국환경생물학회 1998 환경생물 : 환경생물학회지 Vol.16 No.1

To investigate the soaking conditions for the separation of ramie fiber in the limited tank, degumming rate was examined. As a results, the degumming rate of ramie fiber was twice under the conditions that the soaking temperature was controlled to 40℃ at pH 9 and CaCO_3 was added at the concentration of 0.1% and 10% of the ramie broth at a 40 g/250 ㎖ concentration after 2 days soaking was recycled. These results could be presumed as a microorganism`s action with pectinase activity.

유화ㆍ안정제의 종류에 따른 지방구의 입도 분포가 Mayonnaise의 유화안정성에 미치는 영향

이영엽(Young-Youp Lee) 한국식품영양과학회 2001 한국식품영양과학회지 Vol.30 No.2

마요네즈의 유화안정성에 미치는 지방구의 입도 분포의 영향을 검토한 결과는 다음과 같았다. 마요네즈의 안정성은 점도와 지방구의 입도 분포와 밀접한 관계를 가지고 있어 일반적으로 점도가 높으면 안정성이 향상되었으며 지방구의 분포가 균일하고 변화가 적을수록 안정하였다. 기름농도 75%인 시료의 경우가 점도가 가장 높았으며, 또한 시료의 입도가 다른 농도의 시료에 비해 가장 균일하였다. 전란을 사용하여 마요네즈를 제조한 결과 매우 불안정하였으며, 난황만을 사용했을 경우보다 지방구의 입자 크기가 2배정도 커졌다. Xanthan gum을 첨가한 경우 점도 및 원심분리에 의한 안정성이 매우 좋아 안정한 마요네즈를 제조할 수 있었다. 입도 분포에 대한 data는 몇 종류의 수식 model 중에서 Heldmann에 의한 log-normal density function을 사용한 결과 0.6%-soluble starch를 첨가한 시료 D와 아무 것도 첨가하지 않은 대조군인 시료 N은 평균입자 크기가 증가함을 보여 주었으나, xanthan gum과 soluble starch를 동시에 첨가한 시료 J는 평균 입자 크기가 변화하지 않음을 나타내고 있다. The effects of size distribution of oil particles on the emulsion stability of mayonnaise were studied as follows; The stability of mayonnaise has concerned closely with the viscosity and the size distribution of oil particles. Mostly, if the viscosity was increased, the stability was improved, and the distribution of oil particles was uniform and the less the variation, the more the stability. 75% of oil concentration of sample showed the highest viscosity, also the size of sample was the most uniform, compared to other concentration. Mayonnaise prepared with whole egg was unstable, and the size of oil particles was double larger than the case prepared with only the yolk. Addition of xanthan gum increased, the viscosity and the stability by centrifuge so that the more stable mayonnaise could be prepared. The result of using log-normal density function by Heldmann represented that the normal size of sample adding 0.6%-soluble starch and sample N in non-adding control was increased, while those of sample adding xanthan gum and soluble starch at the same time didn't change.

저온성 세균이 생산하는 Protease 의 정제와 효소학적 특성에 관한 연구

이영엽 ( Young Youp Lee ) 한국환경생물학회 1993 환경생물 : 환경생물학회지 Vol.11 No.1

Cultural conditions for protease production and purification of protease of Pseudomonas sp. K101, isolated from raw milk samples collected at Jeonbuk area, were studied. The higher concentration of glucose in the media showed the more enzyme activity, while its activity was reduced over 0.5% glucose concentration in Nutrient broth as a basal medium. Peptone among some organic nitrogen sources tested was most effective for protease production and its optimal concentration was 0.5%, The optimal temperature and pH for cultivation were measured to be 30℃and 7.5, respectively. The protease were purified with ammonium sulfate and chromatography on DEAE-cellulose, Sephadex G -100 and DE-AE-Sephadex A-50 in that order. The purified enzyme was homogenous in SDS-polyacrylamide gel electrophoresis analysis and consisted of a monomer protein with a molecular weight of abour 42,000. Activation energy (Ea) for casein was calcul-ated as 8.91Kcal/mole.

유화ㆍ안정제 사용이 Mayonnaise의 유화안정성에 미치는 영향

이영엽(Young-Youp Lee) 한국식품영양과학회 1998 한국식품영양과학회지 Vol.27 No.1

마요네즈의 유화안정성에 미치는 기름 농도, 유화제 및 안정제의 영향을 검토한 결과 다음과 같았다. 기름농도 75w/w%에서 120poise로서 점도가 가장 높았으며 원심분리에 의한 기름분리량도 가장 적었으므로 기름 농도 75w/w%가 마요네즈 제조에 있어서 최적 비율임을 나타내었다. Sorbitan fatty acid ester monoglyceride는 마요네즈의 유화안정성을 향상시키지 못했으며, 가용성 전분은 초기 점도를 증가시키나, 첨가량이 적은 경우에는 저장기간에 따라 점도가 급격히 감소하여 마요네즈의 안정성은 향상되지 않았으며 0.9% 이상 첨가하여야 효과가 있었다. Xanthan gum은 0.05~0.1% 첨가했을 경우 초기 점도가 현저히 증가하였고 저장기간에 따른 기름분리량도 적어 유화안정성이 향상되었으나, 0.2% 이상 첨가하면 오히려 안정성을 저해하였으며 제품의 texture가 변하였다. 가용성 전분과 xanthan gum을 혼합하여 사용한 경우 xanthan gum 0.1%와 가용성 전분 0.3%를 첨가한 경우 가장 안정하였다. The effects of oil concentration and stabilizers and emulsifiers on the emulsion stability of mayonnaise were studied. The highest viscosity of mayonnaise and the least amount of oil separation were obtained at the oil concentration of 75%. The viscosity of fresh mayonnaise was greatly increased by the addition of soluble starch, but when it was added below 0.6%, the viscosity of a mayonnaise decreased sharply during storage at 30℃. The stability of mayonnaise was increased only when the soluble starch was added to mayonnaise above 0.9%. When xanthan gum was added at the concentration of 0.05~0.1%, the viscosity of mayonnaise was increased considerably and the emulsion stability was improved. But if it was added more than at 0.2%, on the contrary, the emulsion stability was reduced and the texture of mayonnaise was changed. When both 0.1%-xanthan gum and 0.3%-soluble starch were added, the most stable mayonnaise was obtained.

동충하초(冬蟲夏草)의 단백다당류 생성 특성

최용욱 ( Yong Yook Choi ),이영엽 ( Young Youp Lee ),정용영 ( Yong Young Jung ),권태영 ( Tae Yong Kwon ),정용준 ( Yong Joon Chung ) 한국식품영양학회 2004 韓國食品營養學會誌 Vol.17 No.2

Sucrose 발효 및 비발효 Vibrio vulnificus 균주의 생물학적 및 유전학적 성상 비교

김신무(Shin-Moo Kim),소향아(Hyang-Ah So),송계민(Kye-Min Song),이영엽(Young-Youp Lee),임채원(Chae-Won Lim),이재형(Jae-Hyung Lee),소홍섭(Hong-Seob So),김진경(Jin-Kyung Kim),박래길(Rae-kil Park),박석돈(Seok-Don Park) 대한미생물학회 2006 Journal of Bacteriology and Virology Vol.36 No.4

Pseudomonas sp.K101이 생산하는 단백분해효소의 특성에 관한 연구

李英燁 全州大學校 1991 論文集 Vol.20 No.-

Protease of Pseudomonas sp. K101 isolated from raw milk was characterized. The enzyme was most active at 40℃ and pH 7.0, and showed rapid decrease in its activity at higher temperature above 50℃ Activities of the protease were affected by the presence of metal ions tested, of which ?? and ?? stimulated the enzyme activity but ?? didn't. Notably, ?? ion could not replace the stimulatory effect of ?? ion. The thermostabilities of the enzyme treated at 35℃ and 40℃ were nearly constant at pH range of 5.0 to 8.0 but decreased sharply at higher alkaline pH. Addition of Ca2+ ion into the reaction mixture did not increase heat-stability of the protease whereas skim milk exerted preventive effect on denaturation by heat. Both PMSF, inhibitor of serine protease, and thiol reagents including iodoacetate and SDS inhibited considerably the enzyme activity. As to higher substrate specificity, β-casein was degraded best by the protease followed by whole casein, K-casein, α-casein, bovine serum albumin in that order. When commercial market milks inoculated with 50 microorganisms/ml and 500 microorganisms/ml of Pseudomonas sp. K101 were kept in refrigerator, tyrosine was detected by 9 days afterward in the former and 6 days in the latter.

聖書에 나타난 創造論과 進化論에 關한 考察

李英燁 Natural Science Research Institute JEONJU UNIVERSI 1990 전주대학교 자연과학연구소 학술논문집 Vol.3 No.1

We dealt with author of God's creationism, historical background, order of creation, character in science about the universe creation which is written in the Genesis and the Proverbs, and hypothesis in relation to evolutionism. Also, we considered recently prospect in differentiation of species by Genetic engineeing (Gene manipulation method) which is the latest science in modern Genetics. In the differentiation of species in biololgical evolution, as molecular biololgical research, though the gene of sex chromosome is demonstrated expressing by mutation or, that change of base sequence in gene, chromosome partial aberration (or, Deletion, Duplication, Translocation, Inversion) as well as numeral aberration in chromosome (like that : aneuploidy and polyploidy) etc, is able to induce of variety about species of some living things that has no prescribe proof of variety in original species yet. So we are able to explain complementary between Creationism and Evolution Theory. However, it is eternal truth to homeostasis for system sustenance of all living things that are the first creatures. Creationism which was recorded by ancients should be comprehensioned basis on science and knowledge of ancient. Christian promulgate that creationism the truth research in foundation of modern science, forever and should be keep Creation theology with redemption theology.