淸國醬 醱酵中 窒素化合物의 變化

성낙주(Nak-Ju Sung),지영애(Young-Ae Ji),정승용(Seung-Yong Chung) 한국식품영양과학회 1984 한국식품영양과학회지 Vol.13 No.3

우리나라 固有의 醱酵食品인 淸國醬은 醱酵中 納豆菌이 生産하는 醱酵作用으로 大豆中의 蛋白質이 peptide와 아미노酸으로 分解되어 獨特한 香味를 生成하고 同時에 消化率을 높이며 또 製造期間이 짧다는 장점도 가지고 있다.<br/> 그러나 淸國醬메주 醱醇中 窒素化合物, 核酸關聯物質 및 脂肪酸등의 變化를 綜合的으로 實驗한 報告는 이외로 적다. 그래서 日本産 Natto로 부터 分離한 Bacillus natto菌으로 부터 淸國醬메주를 醱酵시키면서 經時的으로 採取한 試料에 對하여 窒素化合物, 遊離아미노酸, 構成아미노酸, 核酸關聯物質 및 脂肪酸 등의 變化를 實驗하여 다음과 같은 結果를 얻었다.<br/> 1. 淸國醬메주 醱酵中 不溶性窒素는 醱酵中 減少하였고, PAA 窒素는 완만한 增加를 보였다. 그리고 水溶性窒素는 醱酵 36時間까지 一定한 수준을 유지한다가 그 後 徐徐히 減少하는 傾向이었다.<br/> 엑스分窒素 및 遊離아미노酸窒素는 醱酵 48時間까지 急激히 增加하다가 그 以後 減少하였으나 암모니아窒素는 醱酵中 계속해서 增加하였다.<br/> 2. 核酸關聯物質은 原料大豆에는 ADP, ATP, AMP 및 inosine의 順으로 그 含量이 많았고, 醱酵 48時間後에는 inosine 및 hypoxanthine이 增加하는 反面에 ADP, ATP 및 AMP는 減少하였다.<br/> 3. 原料大豆中의 遊離아미노酸은 17種이 檢出 同定되었으며, 含量이 많은 것은 cystine, arginine, aspartic acid 및 phenylalanine의 順이었고, 總遊離아미노酸에 對하여 3% 以下로 比較的 含量이 적은 것은 methionine, lysine, alanine, glycine, leucine 및 tyrosine였고, threonine 및 proline은 흔적량이었다.<br/> 醱酵中 계속해서 增加하는 遊離아미노酸은 alanine, valine, isoleucine, leucine 및 phenylalanine, 醱酵 48時間까지 增加하다가 그 後 減少하는 것은 lysine, histidine, arginine, glutamic acid, glycine, methionine 및 tyrosine였고, 그外 遊離아미노酸은 增減이 不規則하였다.<br/> 4. 原料大豆中 特히 含量이 높은 構成아미노酸은 glutamic acid, serine 및 proline으로서 이들 3種이 總構成아미노酸의 42.7%였고, 含量이 적은 것은 methionine, cystine, histidine, tyrosine 및 isoleucine였다.<br/> 醱酵 12時間까지 增加하다가 그 後 減少하는 構成아미노酸은 lysine, histidine, glutamic acid, valine, isoleucine 및 phenylalanine, 醱酵中 계속해서 減少하는 아미노酸은 aspartic acid, proline, glycine, alanine, cystine, leucine 및 tyrosine, 醱酵 48時間까지 增加하다가 그 後 減少하는 것은 arginine 및 methionine, 增減이 不規則한 것은 threonine 및 serine였다.<br/> 5. 原料大豆의 脂肪酸은 8種이였고, C_(18:2)酸이 52.6%로 가장 많았다.<br/> 醱酵中 C_(14:0)酸 및 C_(16:2)酸은 量的 變化가 없었고, C_(20:1)酸은 醱酵 24時間까지 增加하다가 그 後 減少하였고, 그外 C_(18:0)酸, C_(18:1)酸, C_(18:3)酸은 醱酵中 不規則한 變化를 보였다. In order to study the flavor quality of Chungkookjang, the changes in nitrogenous compounds, nucleotides and their related compounds, free amino acids, amino acid composition and fatty acids were analysed during Chungkookjang Koji fermentation. Koji was prepared with Bacillus natto isolated from Japanese natto.<br/> Insoluble nitrogenous was rapidly decreased, whereas PAA (peptide, amino, ammonia) nitrogen were slightly increased during the fermentation of Chungkookjang Koji. The content of extracted nitrogen and free amino acid nitrogen were rapidly increased until 48 hours fermentation of Chungkookjang Koji and then decreased. The contents of ADP, ATP, AMP and inosine in raw soybean were abundant. The contents of ADP, ATP and AMP were decreased while inosine and hypoxanthine were increased during the fermentation of Chungkookjang Koji. The free amino acids analyzed in this experiment were not changed in composition but changed in amounts during the fermentation of Chungkookjang Koji. The contents of alanine, valine, isoleucine and phenylalanine were continually increased during the fermentation of Chungkookjang Koji. The contents of lysine, histidine, arginine, glutamic acid, glycine, methionine and tyrosine were increased until 48 hours fermentation and then decreased gradually. The increase in the contents of aspartic acid, threonine, serine, proline and cystine were fluctuated.<br/> In raw soybean, amino acid composition such as glutamic acid, serine and proline were dominant amino acid and amounts those were 63.8% of the total amino acids. The contents of aspartic acid, proline, glycine, alanine, cystine, leucine and tyrosine were continually decreased during the fermentation of Chungkookjang Koji, arginine and methionine were increased until 48 hours fermentation of Chungkookjang Koji and then decreased gradually. The increase of threonine and serine were fluctuated. Eight kinds of fatty acids were detected from raw soybean, but 10 kinds of fatty acids detected from Chungkookjang Koji. Palmitic, oleic and linoleic acid were identified as the major fatty acid of raw soybean and Chungkookjang Koji, and amounts of those were estimated above 80% of the total fatty acids.

청국장 숙성중의 향기성분 변화

최성희(Sung-Hee Choi),지영애(Young-Ae Ji) 한국식품과학회 1989 한국식품과학회지 Vol.21 No.2

갈근에서 분리한 Daidzin 및 Puerarin의 사람 Low Density Lipoprotein 대한 항산화 효과

박종옥(Chong-Ok Park),김경순(Kyung-Soon Kim),지영애(Young-Ae Ji),류병호(Beung-Ho Ryu) 한국식품영양과학회 1997 한국식품영양과학회지 Vol.26 No.1

갈근(Puerariae radix)을 MeOH추출물에서 silica gel column chromatography를 이용하여 플라보노이드 화합물인 daidzin 및 puerarin를 분리하여 low density lipoprotem의 산화에 대하여 실험하였다. 이들 플라보노이드중 daidzin의 경우 100㎍/ml에서 puerarin은 60㎍/ml의 농도에서 5μM CU^(2+) 매개산화 LDL에 대하여 억제효과가 좋았다. 이때 같은 농도의 diadzin과 puerarin를 첨가한 산화 LDL의 전기영동의 이동거리는 native LDL보다는 약간 높았으나 oxidized LDL의 대조군 보다는 이동거리가 낮았다. 또 J774 및 macrophages 유도 산화 LDL에 있어서도 100㎍ daidzin과 60㎍/ml puerarin을 첨가 하였을 때 억제효과 나타났다. LDL을 5μM CU^(2+) 존재하에서 산화시킬 때 동일 농도의 daidzin과 puerarin을 첨가하면 conjugated dienes의 생성이 거의 억제되었다. Antioxidative activity of daidzin and puerarin isolated from Puerariae radix against oxidation of low density lipoprotein(LDL) was investigated. The concentration of daidzin at 100㎍/ml and puerarin at 60㎍/ml inhibited Cu^(2+)-mediated oxidation of LDL almost completely. The electrophoretic mobility of oxidized LDL by addition of daidzin(100㎍/ml) and puerarin(60㎍/ml) was faster than that of native LDL, but slower than that of oxidized LDL. The oxidized LDL induced by J774 or macrophage was inhibited strongly in the presence of 100㎍/ml daidzin and 60㎍/ml puerarin. The formation of conjugated dienes in the oxidized LDL was strongly inhibited by 100㎍/ml daidzin and 60㎍/ml puerarin.

Ethanol 발효를 위한 내열성 효모 균주의 Screening

류병호(Beung - Ho Ryu),남기두(Ki - Du Nam),김혜성(Hae - Sung Kim),김동석(Dong - Seuk Kim),지영애(Young Ae Ji),정수자(Soo - Ja Jung) 한국미생물생명공학회 1988 한국미생물·생명공학회지 Vol.16 No.4

일시다획성 적색육어류를 이용한 중간식품소재 개발에 관한 연구 : 2 . 저염 고등어 Fillet 의 가공 2 . Processing of Ready - to Cook Low Salt Mackerel Fillet

지영애,이병호,이강호,유병진,서재수,정인학,최병대 한국수산학회 1985 한국수산과학회지 Vol.18 No.5

In previous paper(Lee et al., 1985) processing method of sardine meat "surimi" was described as a part of the work to develop new types of ready-to-cook food materials with dark fleshed fishes. As the other part of the work, processing of low salt mackerel fillet was investigated, in this paper, in which fresh mackerel was filleted, salted in brine or with dry salt for an adequate time until the expected salt concentration reached, washed, air dried (3m/sec, 15 to 20℃), and finally packed individually in K-flex film bag by vacuum or N₂ gas substitution. Salting time and salt concentration of brine was decided by the salt level penetrated into the fillet. As the final salt level was fixed to 4 to 5%, salting for 20 hours with 10% dry salt or in 15% Urine at 5℃ was enough to get that level of salt. If the final salt level was set 5 to 6%, salting for 20-24 hours with 15% dry salt or in 20% brine was adequate. Salt penetration, however, was not much influenced by salting method and temperature. Changes in VBN and salt soluble protein occurred more rapidly in cases of salting with dry salt at 20℃ than salted in brine at 5℃, although it was not significant in the period of 20 to 24 hours. Oxidation of lipid and histamine formation during salting at 20℃ could not be neglected if it was delayed longer than 25 hours. Insolubilizing the salt soluble proteins during the storage of salted fillet occurred rapidly regardless of storage temperature. Browning and histamine formation, however, was depended on temperature and packing condition. In case of air pack, deterioration by browning and rancid was deeply developed but not the case for the packs by vacuum or N₂ gas substitution. The shelf-life of the salted mackerel fillet based on panel scores of brown color and rancidity, appeared 21 days for the air packed, and more than 30 days for vacunm or N₂ gas packed fillet at 20℃.

진흙버섯류의 분류 및 분포도에 관한 연구

이순호,이우영,김미경,한정아,지영애,홍무기 식품의약품안전청 2000 식품의약품안전청 연보 Vol.4 No.-

1. ITSI, 5.85 rDNA, ITSf 부위에 대한 sequence를 alignment한 결과 실험한 종에 따라 각각의 특아적 염기서열을 가지고 있 .Pfeff2'nus속의 종 분류에 유용한 도구가 될 수 있었으며, 특히 ITSI부위가 상대적으로 종에 대한 변이율이 높았다. 2. 표준균주의 ITS 염기서열을 이용하여 phylogene금c tree를 그려븐 결과 사용된 모든 종들이 서로 일정한 거리로 계통관계가 떨어져 있어 명확한 종의 구분을 할 수 있는 유용한 분류방법임을 확인 할 수 았었으며, 3. 수거된 29건의 검체에 대하여 염기서열을 결정하여 alignment를 수행 후 phyBogeneflc tree를 그려본 곁과 4개의 종으로 판명리었고, 이중 5건이 .p. If'nfeur, 나머af는 본 실험에 사용된 16종의 표준균주와는 다른 균종임이 밝혀졌으며, 4. 수거된 균종에 대한 분류학적 위치를 알아보기 위해 표준균주와 함께 phylogenetic tree를 그려븐 결과 대부분이 .p. finfeur 균종과 아주 가까운 근연종으로 나타났다. 5. 지역별 분포도를 알아본 결과 위치적으로 비슷한 지역에서는 같은 종이 재배 및 유통되고 있는 것을 알수 있었다. This study was carried out to identify the phylogenetic relationship among.PfeffiHus species and to kno)v distribution of .PAeffinur species by comparing the DhAsequences of the 5.85 ribosoma3 DNA and the internal transcribed spacers(ITSS), ITSI andITSf regions, By sequences alignnlent after serluencing the amplified product with two primersfrom the 3'end of 185 rDlfA and 5'end 285 rDH·A sequences, sixteen type strains offfr//r'nrjr wrrp fivifrf P Jr'f#rIJ.』 and related sneEiel have theiF ,ioecific seouences in the ITS 1ITS2 region. The comparison of the ITS sequences of sixteen fAeffinur spcccies indicated that more diverent than those of the ITS2. This result reveals thatsequences of ITSI generally arethe sequences of the ITSI, 5.85 rBNA and ITS2 region is vseful tools to diHerentiate speciesof genera phellinus. Twenty nine ffeffinus stralns collected to this study were divided into four species by thephylogenetic tree based on the amplif4ed regions of IfS and 5.85 rDNA sequences. We fourdthat j strains of the collecTted strains have most identical sequences with .p. finfeus ATCC26710 and f. finfeur IFO 6989. The others were different from the sequences of the 16 typestrauts

벌꿀제품에 있어서 잔류항생물질에 관한 조사연구

구용의,강민철,이선화,김순한,김재이,김은정,김연희,유병옥,김주원,최계선,이향미,지영애,홍무기 식품의약품안전청 2000 식품의약품안전청 연보 Vol.4 No.-

꿀벌의 무저병을 치료하기 위하여 테트라싸이클린 계열의 항생물질(TCs)이 널리 사용되고 있으며,이러한 사용은 벌꿀중 Cs의 잔류문제를 일으킬 수 있다. 따라서 벌꿀중 잔류하는 TCs의 분석법이 팔요하며, 본 연구에서는 벌꿀클의 옥시테트라싸이클린(OTC), 테트라싸이클린fC), 클로르테트라싸이 클린(CTC), 독시싸이클린(DC)끌 분석하기 위해 두가지 HPLC방법을 사용하였다. 아카시아꿀, 잡화꿀,토종꿀, 방꿀등 4가지 종류의 댈꿀에 대한 회수율 및 검출한계를 측정하였다. 형광검출기를 이웅한 분석법에서는 0.Sppm의 수준에온 회수율은 OTC는 91.4~98.2%, TC는 84.B~94.4%, CTC는 뚬.I~105.9%, DC는 뽀.5~져.5%이었으며, 검출한계는 OTC와 TC는 0.01ppf CTC차 OC는 0.05ppm이었다. 자외선검출기를 이용한 분석법에퍼는 0.Sfpm의 수준에서 회수율은 OTC는 78.3~97.0%, TC는 76.8~86.8%, CTC는 89.6~99.5%, Df는 91.I~93.8%이었으며, 검출한계는 OTC와 TC는 0,01ppm, CTC와 DC는 0.02ppm이었다. 두 ITPLC법으로 국내산 벌꿀 140건과 외국산 벌꿀 29건을 조사한 결과 OTC,TC, CTC, BC 모두 검출되지 않았다. ln order to prevent foul brood of honey-bees, tetracycline antibiotics(TCs) are widely used in honey-bee culture. Such usage may resu)t in residues of TCs in honey.Therefore, the establishment of a method for residue analysis of TCs in honey is required.Two HPLC methods for oxytetracycline(OTC), tetracycline(TC), chlortetracycline(CTC) anddoxycycline(DC) in honey have been established. The recoverles of OTC, TC, CTC and BCfrom 4 kinds of honelr(acacia honey, mixed flower honey, native honey, chestnut honey) spikedat a level of 0.Sppm by HPLC with fluorescence detection are 91.4 ~98.2%, 84.B~94.4%, 85.1 ~105.9%, 86.5 ~94.5% refpectively. The limits of detection in honey b.# HPLC with fluorescencedetection are 0.01ppm for OTC and TC, and 0.05ppm for CTC and DC respectively. And therecoveries of OTC, TC, CTC and DC from 4 kinds of honey spiked at a level of 0,Sppm byHPLC with UV detection are 78.3 ~97.0%, 76,8 ~86.8%, 89.6 ~99.5%, 91,1 ~93,8% respectively.The Ihuts of detection in honey by HPLC with UV detection are 0.01ppm for OTC and TC,and 0.02ppm for CTC and DC respectively The residual TCs(OTC, TC, CTC, DC) were notde7ected in the 169 samples of honey(domestic honey 140, imported honey 29) by two HPLCmethods.