Dye Binding Capacity of Commercial Chitin Products

No, Hong Kyoon,Cho, Young In,Meyers, Samuel P. 대구효성가톨릭대학교 식품과학연구소 1996 식품과학지 Vol.8 No.-

Dye binding capacity of different commercial chitins was investigated with two commercial chitin products and two dyes (FD&C Red No.3 and Yellow No.5). Dye binding capacity of chitin increased with increasing dye concentrations and was dependent on the chitin products and the specific dyes used. A slight decrease in dye binding capacity was noted with reduction in chitin particle sizes. Within a pH range of 3-9, dye binding capacity was relatively stable. After 24 h of settling, no dye was released from dyed chitin at pH 2 and 3. Above this range, release of dye increased with pH, up to 1.1 and 5.8% of bound red and yellow dye, respectively, at pH 9. Dye release was less noticeable in 1 h of settling.

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.

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.

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.

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.

Chitosan Coating 이 계란이 저장중 품질에 미치는 영향

이신호,노홍균,정영희 대구효성가톨릭대학교 식품과학연구소 1996 식품과학지 Vol.8 No.-

Chitosan의 막형성능을 이용하여 계란의 저장성 증진 효과를 검토하기 위하여 세척란과 미세척란을 chitosan용액 1%와 2%를 이용하여 coating 처리하여 20℃에서 저장하면서 난중 감소율, yolk index, Haugh unit 및 유화력 등을 측정하여 대조구와 비교한 결과 난중 감소율은 chitosan 처리에 의해 저장 기간이 경과함에 따라 감소하는 경향을 나타내었다. Yolk index와 Haugh unit 측정결과 chitosan의 처리 효과는 p<0.05 수준에서 유의성이 인정되었다. 난황의 유화력은 저장 기간이 경과함에 따라 감소하였으며 chitosan 처리구는 대조구에 비해 완만하게 감소하였다. Chitosan coating의 농도별 처리는 계란의 저장중 무처리구에 비해 품질보존효과가 점차 뚜렷하였으며, 미세척란 보다 세척란에서 더욱 뚜렷하였다. Weight loss, yolk index, Haugh unit, and emulsifying capacity of egg were measured to evaluate the effect of chitosan coating on egg quality during storage at 20℃. Reduction ratio of egg weight was 7.04% for chitosan-uncoated egg, 6.46% for 1% chitosan-coated egg, and 5.43% for 2% chitosan-coated egg after 60 days storage, respectively. Yolk index and Haugh unit of chitosan-coated or -uncoated egg were significantly different. Emulsifying capacity of egg yolk was less decreased in chitosan-coated egg than in chitosan-uncoated egg during storage. It was also found that quality of chitosan-coated egg was much better than that of uncoated egg during storage at 20℃. Effect of chitosan coating on egg quality was more apparent in washed egg than in unwashed egg.

감귤과피 물 균질액으로 가공한 유색미의 취반 특성

서성수,김미향,노홍균,김순동 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.4

Cooking characteristics of coated rice with water homogenate of citrus fruit peels (1% for rice) were investigated. The color of the coated rice both before and after cooking was dark yellow. The total content of carotenoids, hesperidin and naringin were 10.74, 2173.12 and 1468.40 ㎎% for citrus fruit peels, 0.46, 108.65 and 73.38 ㎎% for its water homogenate, 0.12, 21.73 and 14.62 ㎎% for coated rice, and 0.05, 8.67 and 5.87 ㎎% for cooked coated rice, respectively. Citrus fruits peel contained 94.22 ㎎% of asparagine, 24.88 ㎎% of methionine, 19.64 ㎎% of alaniue, and 15.37 ㎎% of r-aminoisobutyric acid as the majority free amino acids, accounting for 70% of the total free amino acids present. Total free amino acid content of the cooked coated rice increased by 15% compared to those of cooked uncoated rice. The majority of minerals in the citrus fruit peels were K and Ca, accounting for 86% of total minerals present. The mineral content of cooked coated rice was generally higher than that of the cooked uncoated rice. The cooked coated rice showed comparable hardness, gumminess and brittleness, but higher cohesiveness and springiness than the cooked uncoated rice. There were no differences in sweet and bitter taste between the cooked uncoated and coated rice. However, the cooked coated rice showed higher sensory scores for color acceptability, savory taste and overall acceptability than the cooked uncoated rice.

가시발새우 껍질에서 제조한 키틴 키토산의 물리화학적 특성

정계환,김봉섭,허종화,노홍균 대구효성가톨릭대학교 식품과학연구소 1996 식품과학지 Vol.8 No.-

가시발새우 껍질을 부가가치가 높은 자원으로 활용하기 위하여, 이들로부터 키틴과 키토산을 제조하여 물리화학적 특성을 살펴 보았다. 가시발새우 껍질에서 추출한 키틴의 일반성분은 질소 6.84%, 지방 0.57%, 회분 0.32%였으며, 수율은 15.7%였다. 키토산은 질소함량이 7.52%였으며 지방과 회분함량은 각각 0.13%와 0.33%였다. 그리고 탈아세틸화도는 67.5%, 분자량은 9.1×10 exp (5)이었으며 수율은 75%를 나타내었다. 키틴 및 키토산의 잔류 아미노산은 각각 2.64㎎/g과 1.39㎎/g 검출되었고, 그 중 lysine이 가장 높게 나타났다. 한편 키틴과 키토산의 IR 스펙트럼과 고체상태 ^(13)C-NMR 스펙트럼 data는 분자구조를 확인하는데 도움이 되었다. The physicochemical properties of chitin and chitosan produced from lobster shrimp (Metanephrups thomosonii) shell were investigated. Lobster shrimp chitin contained 6.84% nitrogen, 0.57% fat and 0.32% ash, while chitosan contained 7.52% nitrogen, 0.13% fat and 0.33% ash. Degree of deacetylation and molecular weight of chitosan were 67.5% and 9.1×105, respectively. Yields of chitin from the shell portion and chitosan from the chitin were 15.7% and 75%, respectively. Chitin and chitosan contained 2.64 and 1.39㎎/g of residual amino acids, respectively, with both the most predominant being lysine. Chemical structures of the lobster shrimp chitin and chitosan have been investigated by the IR and solid state ^(13)C-NMR spectra.

Effect of Physical and Chemical Treatments on Chitosan Viscosity

No, Hong Kyoon,Kim, Soon Dong,Kim, Dong Seok,Kim, So Ja,Samuel P. Meyers 한국키틴키토산학회 1999 한국키틴키토산학회지 Vol.4 No.4

물리적, 화학적 처리가 키토산의 점도에 미치는 영향을 조사하였다. 키토산의 점도는 물리적(분쇄, 가열, 고온가압,초음파) 그리고 화학적(오존) 처리에 의해 크게 영향을 받았으며, 처리 시간과 온도가 증가함에 따라 감소하였다. 그러나 키토산 용액을 -40℃ 에서 9일간 저장하였을 때 점도 변화는 나타나지 않았다. 키토산 용액을 4℃와 23℃에서 61일간 저장하였을 때 점도는 각각 23%와 64% 감소하였다. Effects of physical and chemical treatments on chitosan viscosity were investigated. Chitosan viscosity was considerably affected by physical (grinding, heating, autoclaving, ultrasonication) and chemical (ozone) treatments, except for freezing, and decreased with an increase in treatment time and temperature. Freezing at -40℃ for 9 days did not affect the viscosity of chitosan solution. The chitosan solution stored at 4 and 23℃ for 61 days decreased in viscosity by 23 and 64%, respectively. This suggests that chitosan solution stored at 4t is relatively stable from a viscosity point of view.

Pigmentation of Rainbow Trout with Asraxanthin and Canthaxanthin in Freshwater and Saltwater

(Hong Kyoon No),(Trond Stroebakken) 대구가톨릭대학교 식품과학연구소 1992 식품과학지 Vol.4 No.-