親和性 크로마토그라피에 의한 大豆β-amylase의 精製 및 特性

金贊植,李東恩,姜順善 제주대학교 1992 논문집 Vol.34 No.-

Soybean β-amyase 〔β-1.4-glucan maltohydrolase EC 3.2.1.2 〕has been purified from defatted soybean meal by fractional precipitation with ammonium sulfate, ion ezchange chromatography on CM-Toyopearl 650M,affinity chromatography on γ-CD-sepharose column,and some physicochemical properties of the enzyme were investigated. The purified enzyme showed 50.5 folds of purification , 1,136unit/mg protein of specific activity and 36% of yield,respectively,compared to the curde extract. The enzyme showed a single band on Sodium Dodecyl Sulfate polyacrylamide gel electrophoresis, and its molecular was estimated to be 58,000 daltons by SDS-PAGE. The prified enzyme was identified as homegenous by HPLC analysis and maltose activity assay. The optimum pH and temperature was 5.6and 55℃ ,respentively. The enzyme was stable below 60℃,but was very labile over 65℃ The enzyme was most stable at pH 5.0~6.0, and was more stable in the acidic region than in neutral region. From the Hanes-Woolf plot,the Km value for soluble starch was calculates as 0.05% and Vmax value was 1.3×10²μmol maltose. min??.mg??

참다래잼의 제조와 품질특성

고정삼,김지용,김용철,강순선 濟州大學校 亞熱帶農業硏究所 1999 亞熱帶農業硏究 Vol.16 No.-

초록 제주산 참다래의 화학적 분석을 통하여 가공적성을 구명하고 잼 생산을 위한 최적 제조조건을 검토하였다. 참다래의 수분 함량은 82.84%이었으며, 당함량은 12.08%로 비교적 높은 편이었다. 가용성고형물은 14.80이었고 산 함량은 1.33%이었으며, 비타민 C 함량은 27.47%/100g로 높은 편이었다. 관능평가에 의한 상품은 원료 300g에 첨가하는 당농도를 60%로 하며, 당을 100%로 하였을 경우 설탕 : 물엿 : 올리고당(60 : 30 : 10)으로 하며, 여 기에 펙틴 1%와 청주 10㎖를 첨가하는 경우 잼의 물성과 변향을 억제하기 위하여 바람직하 였다. 시제품의 관능평가 결과시판하고 있는 유산 제품보다 기호성이 높아 개발가티가 있는 것으로 판단되었으며, 열탕에서 5분간 처리한 시제품은 30℃에서 한달간 저장 중 미생물 증 식이 인식되지 않아 유통 중에 문제가 없을 것으로 보인다. Abstract Chemical analysis and optimum processing conditions of kiwiifruit jam were investigated. Soluble solids, acid content and vitamin C of kiwiifruit was 14.80, 1.33% and 27.47mg/100g, respectively. Moisture content and total sugar of fruits was 82.84% and 12.08%. In processing of kiwiifruit jam, the ratio of sucrose : maltose syrup : oligo sugar (60 : 30 : 10) was the best in addition of sugar source 60%(w/w) in total. Otherwise, the addition of 1% pectin and 10ml of rice wine were recommended for texture and masking of off-flavor. Kiwiifruit jam prepared in this experiment was better than that of commercial other products in sensory evaluation, and microbial growth of this product was not recognized for one month at 30℃ with treatment the products for 5min in boiling water.

濟州道의 未利用 食用植物에 관한 硏究 : 그 榮養成分과 資源 With Emphasis on Resources and untritional Constituents

康順善 제주대학교 1976 논문집 Vol.8 No.-

1) 本調査는 1975年 10月부터 1976年 9月까지 濟州道에 分布되어 있는 野生食用植物에 對하여 生育相, 利用部位, 重要特殊成分, 榮養成分을 調査하여 目錄化하였다. (Table 4) 2) 野生食用植物의 調査種數는 一年生 草本 20種, 多年生草本 98種, 越年生草本 12種, 灌木13종, 그리고 喬木 8種, 其他 3種으로 總 47科에 154種을 調査하였다. 3) 그리고 86種 對하여는 民間藥材로 많이 利用되고 있으나 藥用植物로서의 栽培는 없었다. 4) 生育地別로는 山野에 51種, 野地, 路邊에 71種 砂丘, 海邊에 8種, 水邊에 24種이 분포되어 있었다. 5) 利用部位 별로는 全草 84種, 뿌리 28種, 新초部位 14種, 꽃 12種 그리고 種實 및 果肉이 9種으로 調査되었다. 6) 野生植物의 調査 總數 154種의 粉末試料에 對한 一般成分의 平均値는 水分 12.7%, 蛋白質 18.0%, 脂肪 3.5%, 糖質 41%, 纖維 17.1%, 無機質 7.7%, 粗澱粉 22.5%로 采蔬栽培作物에 비하여 纖維가 높고, 糖分이 적은 傾向이나 他營養成分은 비슷한 水準이 었으며, 7) 蛋白質 含量은 十字花科와 豆科에 屬한 植物이 大體로 높아 20∼30%인 것이 30種이나 되며, 30%이상인 것은 고추냉이, 닭오갈피, 민바퀴나물까치수염꽃, 명아주, 드름, 고추나무, 으름덩굴, 수영等의 9種이다. 8) 食糧價値가 큰 것은 粗澱粉 含量이 높은 植物種을 들수 있으며, 참비름의 種實은 混食用으로 利用할 수 있고, 野生食用植物은 菜蔬代用 補助食糧으로 價値가 있다. 1. This survey was carried out from Oct. 1975 to Oct. 1975 for the growth phases, useful parts, major special and nutritional constituents of the wild (edible) plants grown in Jeju Island. 2. It was dealt with total 154 wild edible plants including 20 annual grasses. 12 overyearing grasses, 98-polyannual grasses, 13. shrubs, 8 tall trees and 3 other. 3. 86 plants among them have been used for the raw materials of medicine among the people, but no cultivation was fonnd. 4. 51 plants were growing on moor and hills. 71 were on the roadsides and flat grounds. 5. 84 plants were able to use for all grasses, 28 for roots. 14 for young leaves and sprouts, 12 for flowers and 19 for for seeds and Fruits. 6. Average value of general constituents for the dry powdered samples of 154 plants were 12.7%of water, 18.0% of protein, 3.5% of fat, 41% of sugars, 17.1% of cellulose, 7.7% of minerals and 22.5% of crude strach, and these results showed higher cellulose contents and lower contents than the culture plants, but other componants were much similar level. 7. Protein contents were appeared higher level in Brassicaceae and papilionaceae among 154 plant, 30were in20-30% and 9 such as Gochhunangi, Darkogalphi, Minbaquinamul, Ggachisuyeomggoch, Meongaju, Deureum, Gochunamul Eurmdeongul and Suyoung were above 30%. 8. Edible wild plants were possible to use the substitutional foods.

濟州道産 Aspergilli에 관한 分類學的 硏究(第二報) : 누룩에서 分離된 Aspergilli에 대하여 Aspergilli isolated from "koji"

康順善 제주대학교 1992 논문집 Vol.35 No.-

For the taxonomical study of Aspergillus spp. 20 strains of Aspergilli were isolated from 20 samples of Cheju special Koji which were collected from various local markets of Cheju-do. According to the classification key of "Raper and Fennell(1965)", the 20 strains of Aspergillus spp. were identified as 5 species, in 2 species groups. 1. 4 strains of Asp. fumigatus group are identified as the same species, Asp. fumigatus. 2. 6 strains of Asp. flavus group are identified as Asp. oryzae (2 strains), Asp. flavus Columnaris (1 strain), Asp. parasiticus (2 strains) and Asp. tamarii (1 strain). 3. Among the above strains of Aspergillus spp., the 5 species, in 2 species groups, are unrecorded in Korea, as follows: Asp. tamarii (1 strain).

敎授-學生의 人間關係定立에 關한 硏究

姜順善,姜昌赫,姜志勇,崔蕙先 濟州大學校 學生生活硏究所 1985 學生生活硏究 Vol.7 No.-

濟州道産 Aspergilli에 관한 分類學的 硏究 (第四報) : Aspergilli isolated form Soil 土壤에서 分離된 Aspergilli에 대하여

康順善 제주대학교 1994 논문집 Vol.39 No.-

제주도내의 여러 지역에서 채집한 토양시료에서 Aspergillus속에 속하는 균주를 분리 동정한 결과 5개 종군에 속하는 9종을 第1報(康과 姜, 1987)로 보고하였으며 시판 참누룩 표본 20점에서 Aspergillus 균주 20주를 분리하여 동정한 결과 7개種群에 10종으로 분류되어 동정한 결과 7개 種群에 10종으로 분류되어 第2報(康, 1992), 第3報(康, )壤試料 100점에서 25菌株를 분리 同定한 결과 3개 種群에 5種을 확인하였다. 1. A.glaucus군에 속하는 균주는 2株였는데, 종분류 결과 A. ruber, A. Crostaus sp. nov. 이였다. 2. A. niger 군에 속하는 균주는 2株였는데, 종분류 결과 A. foetidus, A. phoenicis 였다. 3. A. clavatus군에 속하는 균주는 1株였는데, 종분류 결과 A. clavatus 였다. For the taxonomical study of Aspergillus spp. 25strains of Aspergilli were isolataed from 100 soil samples which were collected from various local areas of Cheju-do. According to the classification key of "Raper and Fennell(1965)" the 25 strains of Aspergillus spp. examined as 5species of the 3species groups were identified as follows : 1. 2 strains of Asp. glaucas group are identified as the same species, Asp. ruber and Asp. Cristatu sp nov. 2. 2 strains of Asp. niger group are identified as the same species, Asp. foetidus and Asp. phoenicies. 3. 1 strains of Asp. clavatus group is identified as the same species, Asp. clavatus.

좁쌀약주 釀造를 위한 균주의 선발

梁榮澤,高正三,康順善 濟州大學校亞熱帶農業硏究所 1991 亞熱帶農業硏究 Vol.8 No.-

As the manufacturing techniques of foxtail millet wine, a traditional wine in Cheju island, has been transfered by person to person, basic studies on this are not carried out yet. There are many difficulties to industrialize it successfully without improvement of wine quality. The purposes of this study were to screen saccharifying mold strain and brewing yeast for foxtail millet wine-making. Optimum reaction conditions of crude enzyme of Aspergillus oryzae on saccharifying soluble starch were 55℃, pH 5.6, Saccharifying activity of crude enzyme was maintained 31.0~35.4% at 20~25℃, fermentation temperature, compared to optimum enzyme reaction conditions. Saccharomyces cerevisiae IAM 4274 was selected as brewing yeast strain for foxtail millet wine-making.

濟州道産 Aspergilli에 관한 分類學的 硏究(第三報) : 누룩에서 分離된 Aspergilli에 대하여 Aspergilli isolated from "Koji"

康順善 제주대학교 1993 논문집 Vol.37 No.-

. For the taxomical study of Aspergillius spp., 20 strain of Aspergilli were isolated from 20 samples of Cheju special Koji which were collected from various local markets of Cheju-do. According to the classification key of "Raper and Fennell(1965)", among 20 strains of Aspergillus spp. examined as 5 strains of the 5 species groups were identified as follows; 1. 1 strain of Asp. ornatus group is identified as the same species, Asp. ornatus. 2. 1 strain of Asp. candidus group is identified as the same species, Asp. candidus. 3. 1 strain of Asp. versicolor group is identified as the same species, Asp. versicolor. 4. 1 strain of Asp. flavipes group is identified as the same species, Asp. flavipes. 5. 1 strain of Asp. terreus group is identified as the same species, Asp. terreus.

Bacillus Amyloliquefaciens의 Chromosomal DNA에 의한 E-Coli C-600의 형질조각

강순선 제주대학교 1984 논문집 Vol.18 No.-

1. Amylase를 분비하는 B. amyloliquefaciens KA-63 균주의 chromosomal DNA를 Saito-Miura 방법으로 순수분리 정제하였다. 2. E-coil C-600 rk- mk-균주에서 Plasmid pBR322를 추출 정제하고 제한효소 BamH1 및 Hind III로 처리한 digested plasmid를 얻고, APase를 처리하여 APase treated plasmid를 조제했다. 3. Chromosomal DNA 단편을 plasmid pBR322에 cloning 시켜 Hybrid plasmid를 작성했다. 4. E-coil C-600 rk- mk- 균주를 recipent cell로 하여 transformation 시켰으며, gene bank된 APr transformant 및 APrTCs transformant를 screening했다. 1) pBR322의 Bam H1 부위에 cloning된 AP?TC? transformant 191개로 저빈도 출현되었으며, 2) pBR322의 Hind III 부위에 cloning된 AP?TC? transformant 2081개로 고빈도로 출현했다. 3) pJK523의 Bam H1 부위에 cloning된 AP?TC? transformant는 13개로 극히 저빈도였다. Amylase test에서는 amylase 활성을 가진 것은 검출할 수 없었다. 5. Transformant에서 추출된 Hybrid plasmid를 전기영동한 결과 처리 않된 pBR322보다 큰 band를 함유한 것은 1/3정도의 pattern으로 극히 낮았다. 1. The chromosomal DNA of B. amyloliquefaciens KA-63 excreting amylases, was isolated and purified by the Miura method. 2. The APase-treated plasmid was prepared by treating with APase the digerted plasmid which was isolated and purified from E.coil C600 rk- mk- by the treatment of the restrict enzymes, Bam H1 and Hind III. 3. A hybrid plasmid was made by cloning a chromosmal DNA fragment with plasmid pBR322. 4. E. coil C-600 was transformed using as a recipent cell, and gene banked APr transformant and APr. TCs transformant were screened out. 5. The electrophoresis result of the hybrid plasmid extracted from the transformants showed that one third of the total gave the higher bands than these from pBR322. o APr. TCs transformants cloned on the Bam H1 of pBR322 were 191, showing a low frequency. o APr. TCs transformants cloned on the Hind III of pBR322 were 2081, showing a high frequency. o APr. TCs transformants cloned on the Bam H1 of pJK523 were only 13, showing a rather low frequency. o No transformant having the amylase activity was detected by the amylase test.

濟州産 柑橘醱酵酒 蒸溜酒의 熟成條件

高正三,吳現道,高男權,姜順善 濟州大學校 亞熱帶農業硏究所 1992 亞熱帶農業硏究 Vol.9 No.-

제주산 온주밀감을 이용하여 醱酵最適條件에서 얻어진 감귤주의 單式蒸溜하여 알콜농도를 43˚와 60˚로 조절한 다음 불란서산 참나무 술통재의 切片(1×1×3cm)을 浸漬 하여 熟成條件을 검토하였다. 알콜농도 60˚인 증류수중의 메탄올은 0.136g/100㎖, 알데히드는 4.07㎎/100㎖휴젤油는18.35㎎/100㎖, 에스테르는 27.03㎎/100㎖였다. 알콜농도가 높고 온도가 높을수록 참나무성분의 浸出이 잘 일어났으며, 단기간 熟成을 위해서는 다소 고온에서 熟成하는 것이 좋을 것으로 판단되었다. 숙성 pH는 4.1에서 색소침출효과가 좋았으며 자외선 처리효과는 없었다. 色素浸出은 온도에 많은 영향을 받고 있는 것을 알 수 있었으며, 官能檢査 결과 45˚, pH 4.1에서 6개월 熟成時에 외관 및 기호도에서 충분한 상품가치를 나타내었다. 감귤 브랜디의 경우 외국산 유명제품과 큰 차이를 보이지 않아 브랜딩기술의 확립과 熟成技術의 보완한다면 産業化에 대한 충분한 가능성이 있는 것으로 平價되었다. In order to produce citrus brandy made from Citrus unshiu produced in Cheju, aging conditions of citrus fine spirit with dipping oak chip were investigated. Citrus fine spirit prepared with simple distillation of citrus wine was adjusted to 43。 and 60。 alcohol concentration, and then three pieces of oak chip (1×1×3cm) was added to 300㎖ citrus fine spirit. The contents of methanol, aldehyde, fusel oil and ester were 0.136g/100㎖, 4.07mg/100㎖, 18.35mg/㎖ and 27.03mg/100㎖ respectively. The absorbance at 500nm of citrus fine spirit was increased with high alcohol concentration and high temperature. Color extraction from oak chip was mainly affected on temperature, and the effect of UV irradiation was not appeared. Compared with commercial Scotch whisky, citrus brandy adjusted to pH 4.1 and aged at 45℃ for 6 month was good in sensory evaluation.