수산가공공장 폐액의 등전점 침전처리에 의한 유용성분 재회수 이용

서재수(Jae-Soo Suh),조순영(Soon-Yeong Cho),손광태(Kwang-Tae Son),조호성(Ho-Sung Cho),이응호(Eung-Ho Lee) 한국생물공학회 1995 KSBB Journal Vol.10 No.1

지질산화에 의한 갈변에 관한 연구 - 지질과 아미노산의 Maillard 반응에 있어서 Aw와 온도의 영향 -

서재수(Jae-Soo Suh) 한국식품영양과학회 1995 한국식품영양과학회지 Vol.24 No.6

23종의 amino acid와 fish oil과의 갈변 반응에서 Aw 및 온도의 영향을 조사한 결과 Aw 0.33에서 Aw 0.95에서 3가지 형태를 보였다. Type Ⅰ은 Aw 0.33과 Aw 0.95에서의 갈변도가 Aw 0.52와 0.75 보다 높은 값을 나타낸 것이며(phenylalanine, trans-4-hydroxy-L-proline, methionine, valine), Type Ⅱ는 수분활성도가 증가할수록 갈변도가 감소한 것이며(poline, leucine, isoleucine, arginine), Type Ⅲ은 Aw 0.33과 0.95 보다는 Aw 0.52와 0.75에서 높은 갈변도를 나타냈다(tryptophan, cystein, threonine, lysine). 온도에 대한 갈변도의 정도는 높은 온도의존도를 보였는데 특히 phenylalanine, valine, trans-4-hydroxy-proline 및 methionine이었다. Activation energy는 8~40㎉/mole이였고, O_(10)값은 2~10이었다. This study was carried out in order to investigate the browning reactions of fish oil-amino acid model system at different temperatures and water activities. The 23 amino acids, induced during dehydration in the presence of oil and avicel(5 to 45℃), Aw 0.33 to 0.95, were resulted in three types of browning patterns : Type Ⅰ showed high browning rates at Aw 0.33, 0.95 than at Aw 0.52, 0.75(phenylalanine, trans-4-hydroxy-L-proline, methionine, valine). Type Ⅱ showed high browning rates decreased with increasing water activity(poline, leucine, isoleucine, arginine). Type Ⅲ showed high browning rates at Aw 0.52, 0.75 than at Aw 0.33, 0.95(tryptophan, cystein, threonine, lysine). The temperature effect on the browning development of the four most active amino acids : phenylalanine, valine, trans-4-hydroxy-proline and methionine are shown to represent the 23 amino acids. Above 25℃ the browning rate began to increase. Activation energy of the amino acids-fish oil was 8 to 40㎉/mole, and Q_(10) were 2 to 10.

요양병원 영양사의 직무만족, 자아존중감이 심리적 소진에 미치는 영향 -부산지역을 중심으로-

서재수 ( Jae Soo Suh ),김주현 ( Ju Hyun Kim ),이정숙 ( Jeong Sook Lee ) 대한영양사협회 2015 대한영양사협회 학술지 Vol.21 No.4

This study aimed to investigate the effects of job satisfaction and self-esteem on psychological burnout in dietitians at a geriatric hospital in Busan. The survey was conducted from July 8 to August 31, 2014, and the data were analyzed using the SPSS program. The age group of over 36 years showed higher job satisfaction than the ‘Under 25’ group. Subjects that worked less than 2 years at their present jobs showed lower job satisfaction in job-itself than the ‘Over 4 years’ group did, and those who worked less than 1 year showed lower job satisfaction in terms of communication, appraisal compensation, and co-workers than did the other groups. Those who worked in ‘100∼149 bed’ hospitals showed higher job satisfaction than those in the ‘Under 100 bed’ group did. ‘Over 200 bed’ hospital dietitians showed higher satisfaction in supervision of superiors than did the other groups. Their experience of psychological burnout turned out to be 2.39 out of 5. Psychological burnout had a negative relationship with job satisfaction and self-esteem. Higher emotional exhaustion correlated with lower satisfaction in job-itself, less communication, and less supervision of superiors. Dehumanization correlated with lower satisfaction in job-itself, lower self-esteem, and worse communication, and while decreased personal achievement correlated with lower self-esteem, worse co-workers, lower satisfaction in job-itself, worse appraisal compensation, and worse communication. These results suggest that it would be effective for prevention and management of psychological burnout to mediate factors of job-itself, communication, supervision of superiors, co-worker, and appraisal compensation of dietitians in geriatric hospitals.

재첩가공품의 생리학적 특성과 이용 - 재첩추출물의 항암효과와 면역활성증강 효과 -

서재수(Jae-Soo Suh),최명원(Myung-Won Choi),전순실(Soon-Sil Chun),장명웅(Myung-Woong Chang) 한국식품영양과학회 2000 한국식품영양과학회지 Vol.29 No.2

본 연구에서는 마우스 진핵세포 실험계인 C3H/10T1/2 cells에서 direct carcinogen의 작용을 저해하는지를 알아보기 위해 in vitro에서 세포독성 억제효과를 관찰하였으며, in vivo에서 sarcoma-180 cells과 마우스를 이용한 재첩의 세포독성효과와 면역계, 특히 대식세포의 탐식능의 활성증강에 미치는 효과를 중심으로 재첩의 항암기작을 연구하였다. 재첩을 국물과 육으로 분리한 후 메탄올과 핵산추출물로 분리 조제하여 실험에 이용하였다. 이러한 실험결과를 요약하면 다음과 같다. C3H/10T1/2 cells에서 carcinogen인 20-methylcholanthrene(MCA)에 대한 cytotoxicity를 재첩 추출물이 저해하는 효과를 나타내었다. Sarcoma-180 종양세포에 대한 시료의 직접적인 작용에서는 재첩추출물에 의하여 총세포 수가 크게 줄어드는 것을 볼 수 있었다. Phagocytic activity에서는 대조군에 비해 재첩추출물에서 탐식율이 3배정도로 높게 나타 났다. 또한 재첩국물에서는 대식세포 개당 평균 2개정도의 Candida albican을 탐식하고 있음을 알 수 있었다. Inhibitory effects of cockle extracts on carcinogen-induced cytotoxicity in C3H/10T1/2 cells were studied. Soup (62 μg/mL), solubility (28 μg/mL) and liposolubility (9 μg/mL) of the cockle inhibited 3-methyl- cholanthrene (MCA)-induced cytotoxicity in C3H/10T1/2 cells by 53 and 94%, respectively. These results suggest that the extracts cockle might have anticarcinogen-induced cytotoxicity of C3H/10T1/2 cells. The effects of cockle extracts on the immune response related to its antitumor activity in vitro and in vivo were investigated. The cockle extracts showed a direct cytotoxic effect on sarcoma-180 cells, tumor cells in vitro. Soup (0.49 mg/mL), solubility (0.11 mg/mL) and liposolubility (0.05 mg/mL) of the cockle markedly decreased the total numbers of sarcoma-180 cells, but not their viability. The phagocytic activity of peritoneal macrophage of mice was significantly augmented by these extracts of the cockle compared with that of control in vivo. These extracts also raised the phagocytic index, indicating that the number of phagocytized microbes per macrophage increased. Thus, cockle extracts might show a antitumor activity by enhancing the phagocytic cell activities.

수산가공공장폐액의 등전점이동 응집처리에 의한 유용성분재회수이용: 3. 회수지방의 가공식품소재로서의 이용

서재수 ( Jae Soo Suh ),조순영 ( Soon Yeong Cho ),손광태 ( Kwang Tae Son ),이응호 ( Eung Ho Lee ),( Jeong Suk Lee ) 한국수산학회 1995 한국수산과학회지 Vol.28 No.2

냉동고기풀 제조공정중 나오는 수세폐액내 잔존지방을 등전점이동응집처리법으로 효율적으로 회수한 뒤, 적절히 정제하여 식품가공소재로서의 이용가능성 타진을 시도하였다. 1. 등전점이동응집처리에 의한 수세폐액내 지방의 회수율은 처리 원료 육내 지방함량 기준으로 33.6% 정도이었고, 회수과정중에 다소 지방산화가 진행되었으나 이후의 정제 공정으로 그 산화생성물을 거의 제거할 수 있었다. 2. 회수 정제한 지방의 조성은 모노엔산 34.0%, 폴리엔산 32.4% 및 포화산 33.6%의 비율이었으며, 주요 구성지방산은 C(16:0), C(18:0), C(16:1), C(18:1), C(20:5) 및 C(22:6)등이었다. 3. 마요네즈제조시 회수 정제한 기름을 주원료인 대두유에 대해 부분적으로 대체 첨가해 본 결과, 점도, 색조 및 유화안정성면에서 일부 미약하게 느껴지는 어취만 보완한다면 30%까지 대체 첨가가 가능하리라 생각된다. 이상의 결과로 미루어 고등어육 고기풀제조시 필연적으로 나오는 수세액에 대해 등전점이동응집처리를 행하여 잔존유지를 회수하여 정제함으로써 마요네즈제조용 원료유지의 대체원으로서 충분히 이용가능함을 알 수 있었다. When fish meat is washed for the processing of surimi, about 50% of lipid in the fish meat is removed from the fish meat to the effluent. The removed lipid was easily recovered by centrifugation or filteration of wastewater washed fish meat. Then, the recovered lipid was utilized as a material of mayonnaise sauce processing. The major fatty acids in the recovered lipids are C(16:0), C(18:0), C(16:1), C(20:5) and C(22:6) Polyenoic fatty acids were composed of 33.6% to total fatty acids. When the recovered lipid was substituted for soybean oil in processing of mayonnaise sauce, the maximum percentage of substitution ratio presumed to be 30% according to viscosity, color difference, and emulsion stability evalution for the substituted ones.

건어육의 지질산화에 의한 갈변에 관한 연구 2. 인지질의 산화에 의한 갈변

이강호,서재수,이종호,류홍수,정우진,김충곤,LEE Kang-Ho,SUH Jae-Soo,LEE Jong-Ho,RYU Hong-Soo,JUNG Woo-Jin,KIM Chung-Gon 한국수산과학회 1987 한국수산과학회지 Vol.20 No.1

The results of previous paper(Lee et al, 1987), indicated that the role of polyunsaturated carbonyls from the polar lipid seemed more important than those of the nonpolar lipid in the browning reaction. In this study, the role of phosphoipid in lipid oxidative browning reaction was investigated. In fatty acid composition of hair tail fish, neutral lipid and glycolipid contained the higher percent of saturated and monoenic acids while phospholipid contained more of polyenoic acids. When this fish was dried and stored, polyunsaturated fatty acids of phospholipid and glycolipid more rapidly decreased than that of neutral lipid. The browning was developed more rapidly in phospholipid than in glycolipid and neutral lipid. In the test of phospholipids, the phosphatidylcholine which fractionated by $CHCl_3-MeOH(1:1)$ solution was the largest in quantity, tut the phosphatidylethanolamine which fractionated by $CHCl_3-MeOH(4:1)$ was more active in the development of browning.

건어육의 지질산화에 의한 갈변에 관한 연구 1. 어육의 산화와 갈변

이강호,서재수,이종호,류홍수,정인학,송승호,LEE Kang-Ho,SUH Jae-Soo,LEE Jong-Ho,Ryu Hong-Soo,JEONG In-Hak,SONG Sung-Ho 한국수산과학회 1987 한국수산과학회지 Vol.20 No.1

This paper aims to study the browning reactions of lipid originated carbonyl compounds with nitrogenous compounds in dried fishes, flounder, mackerel, shrimp, hair tail fish, and whale. The major fatty acids in the flounder, the mackerel, the shrimp, and the hair tail fish were $C_{16:0},\;C_{18:1},\;C_{22:5},\;C_{22:6}$, and those in the whale meat were $C_{16:0},\;C_{18:1},\;C_{20:4}$. The nonpolar lipid contained higher percent of $C_{18:1}$ while the polar lipid contained higher percent of $C_{22:6}$. When those fishes were dried and stored, the PoV and CoV were high in the mackerel and the hair tail fish, whereas low in the flounder, the shrimp, and, the whale. The browning was developed more rapidly in the lipid soluble fraction than in the water soluble fraction of each sample, and the loss of available lysine and polyenoic acids were accompanied. The polyunsaturated fatty acids markedly decreased, particularly, in phospholipid than in neutral lipid, and $C_{20:5},\;C_{22:5},\;C_{22:6}$ were rapidly decreased during the storage.

건어육의 지질산화에 의한 갈변에 관한 연구 3. 어유-Lysine계의 갈변 및 갈변물질의 성상

이강호,서재수,이종호,류홍수,정인학,송승호,LEE Kang-Ho,SUH Jae-Soo,LEE Jong-Ho,RYU Hong-Soo,JEONG In-Hak,SONG Sung-Ho 한국수산과학회 1987 한국수산과학회지 Vol.20 No.1

This study was carried out in order to investigate the browning reactions of fish oil-amino acid model system and the properties of browning products. The lysine was added to the hair tail fish and mackerel oil, and incubated at $40^{\circ}C$ for 178 hours. Browning was rapidly developed with the begining of decline in PoV and CoV and a remarkable decrease in such polyunsaturated fatty acids as $C_{20:5},\;C_{22:5},\;C_{22:6}$ compared with the other fatty acids, was resulted. And among the polyenoic acids the role of $C_{22:6}$ was considered to come first as appeared in the test with authentic samples. In the water soluble fraction of the browning products obtained from the fish meat or the lysine added fish oil, some antioxidation activity was detected. But in the liposoluble fraction which covers most of the browning reactions in the fish meat, little antioxidation activity was detected. And all of the browning products provided in this experiment shelved very low reducing activity.

해산 극피동물 중의 당단백질의 특성과 이용 - Ⅰ. 해삼 당단백질 및 황산콘드로이친의 화학조성과 특성 -

류홍수(Hong-Soo Ryu),문정혜(Jeung-Hye Moon),서재수(Jae-Soo Suh) 한국식품영양과학회 1997 한국식품영양과학회지 Vol.26 No.1

식용 및 약용으로 이용한 역사가 오래인데도 불구하고 구성성분의 조성에 대하여 충분한 연구가 되어 있지 않은 해삼에서 당단백질과 황산콘드로이친을 추출정량하여 이들의 화학적 조성과 구조적 특성을 GC, MS 및 IR로 검토하였다. 동결건조 해삼분말의 화학적인 조성은 sulfate esters함량이 0.90~121%, 다당류 함량이 23.08~26.97%였고 이를 구성하고 있는 구성단당류는 fucose의 함량이 30%이상을 차지하는 것을 비롯하여 glucose, N-acetylglucosamine, mannuronic acid, ribose의 5종이 거의 88%이상을 차지하고 있었고 그외 mannose, galactose, N-acetylgalactosaminne, D-glucuronic acid도 소량 검출되었다. 추출당단백질의 sulfate esters의 함량은 0.96~1.13%, 다당류의 함량은 58.7%~62.7%로 나타나고 주요 구성당은 fucose가 30%내외로 가장 많았으며 mannose, glucose와 ribose가 86%이상을 차지하며 galactose, N-acetylgalactosamine, D-glucuronic acid, N-acetylglucosamine도 소량 함유하고 있었다. 동결건조 해삼분말에서 추출한 황산콘드로이친의 황산기의 함량은 3.52~3.72%이었다. 이들의 구성성분은 fucose, N-acetylgalactosamine 및 D-glucuronic acid이며 IR spectrum에서 1240㎝-¹의 S=O 신축진동과 850㎝-¹나 820㎝-¹의 C-O-S 신축진동이 나타나 fucose의 C₄의 결합위치를 나타내고 있었다. To elucidate food value and medicinal effect of sea cucumbers, sugar composition of those glycoprotein and chondroitin sulfate was studied. The contents of sulfate esters in sea cucumbers were 1.21%(blue), 0.90%(red) and 1.19%(black). Predominant carbohydrates were identified as fucose, glucose, D-mannuronic acid and N-acetylglucosamine, and those amount was more than 80% to total carbohydrate, while the minor sugar composition was ribose, mannose, galactose, N-acetylgalactosamine and D-glucuronic acid. Also, the major carbohydrate moiety of glycoproteins of sea cucumbers was revealed as fucose, mannose, N-acetylglucosamine, glucose and ribose, and those amount was more than 86% to total carbohydrate. Galactose, N-acetylgalactosamine, D-glucuronic acid and mannuronic acid were minor carbohydrate moiety. The contents of sulfate esters in glycoproteins were 0.96% for blue sea cucumber, 1.15% for red sea cucumber and 1.13% for black sea cucumber, while those in chondroitin sulfates were 3.52%(blue), 3.60%(red) and 3.72%(black). The carbohydrate moiety of chondroitin sulfate was identified as N-acetylgalactosamine(73~87%), fucose(7~15%) and D-glucuronic acid(5~12%). As the base on the IR spectrum of strong absorption appeared in 1240㎝-¹ for stretching vibrations in S=O group and weak absorptions in 850㎝-¹ and 820㎝-¹ for stretching vibrations in C-O-S group, chondroitin sulfates had sulfate group which was bound to C₄ in fucose.

적색육어류의 고도불포화지질의 이용에 관한 연구 4. 정제정어리유의 식용유중의 첨가 및 저장중의 고도불포화지방산의 안정성

이강호,정인학,서재수,정우진,유병진,LEE Kang-Ho,JEONG In-Hak,SUH Jae-Soo,JUNG Woo-Jin,YOU Byeong Jin 한국수산과학회 1988 한국수산과학회지 Vol.21 No.4

As a part of the studies on effective utilization of polyunsaturated lipids in sardine (Sardinops melanosticta), when the refined sardine oil was mixed with soybean and other vegetable oils storage stability and the effect to the quality of the product was investigated. Addition of 1 volume of refined sardine oil to 4 volumes of soybean oil was recommended to yield 3 in P/S ratio and 1.5g of eicosapentaenoic and docosahexaenoic acid per 40g of the mixed oil for a good storage stability and as a dietary source of EPA requirement for atherosclerotic disease. When the unpurified vegetable oils, sesame oil and perilla oil, were mixed with the same volume of refined sardine oil the content of n-3 fatty acids was increased to $13.36\%\;and\;30.65\%\;%\;from\;0.27\%$ in sesame oil and $29.72\%$ in perilla oil. The n-3/n-6 ratios were also raised to 0.476 and 1.433 from 0.006 and 0.876. And these mixed oils were more stabilized than the refined sardine oil during storage at $30^{\circ}C$.