고추의 성숙에 따른 세포벽 다당류의 변화와 β - Galactosidase Isozymes의 분리

김순동(Soon-Dong Kim),강명수(Meung-Su Kang),김광수(Kwang-Soo Kim) 한국식품영양과학회 1985 한국식품영양과학회지 Vol.14 No.2

Various cell wall polysaccharides and related enzyme activities in hot pepper fruit were determined at different stages of maturity. The uronic acid content of cell walls decreased between immature green and turning stage fruit and then increased by red ripe stage. In contrast, cellulose contens of cell walls changed only a little during ripening. Total neutal sugar content of cell wall material decreased 50% and galactose content of the walls decreased about 80% by the turning stage. Polygalacturonase and β-galactosidase activities, as well as total hemicellulose from isolated cell walls of ripening hot pepper fruit were studied using gel filtration chromatography. Polygalacturonase activity was not detectable but 5 isozymes of β-galactosidase were resolved. The activities of the enzymes were relatively high and gel filtration showed that they differed in molecular weight. Hemicellulose content decreased during ripening and softening. The molecular weight profiles shifted from high molecular weight to low molecular weight polymers during ripening. The changes in cell walls that may be associated with fruit softening involve the alteration of hemicellulose prior to the degradation of wall-bound uronic acid. It is suggested that the decrease in cell wall galactose involved changes in turnover of new cell wall components.

감의 연화와 관련된 세포벽다당류의 변화

金順東(Soon Dong Kim),朴南淑(Nam Sook Park),姜明秀(Meung Su Kang) 한국식품과학회 1986 한국식품과학회지 Vol.18 No.2

고추과실 세포벽 Pectin질의 연화에 따른 변화

김순동(Soon-Dong Kim),윤수홍(Soo-Hong Yoon),강명수(Meung-Su Kang),박남숙(Nam-Sook Park) 한국식품영양과학회 1986 한국식품영양과학회지 Vol.15 No.2

고추과실의 연화와 관련한 pectin질의 변화를 조사할 목적으로 성숙단계별 조세포벽 시료로부터 분리한 pectin질을 화학적인 방법에 의하여 IAP와 CBP로 분획한 후 gel연과를 통한 개략적인 분자량변화를 살펴보았다.<br/> 고추과실이 연화되는 동안 세포벽 pectin을 구성하는 polyuronide는 IAP에서 보다 CBP에서 증가율이 높았는데 이것은 이와 결합한 hemicellulose의 분해에 기인하였고 이 hemicellulose분해물 중에서는 galactose가 가장 많았다.<br/> IAP의 개략적인 평균분자량은 성숙 연화하는 동안 60만에서 250만으로 고분자화하였고 CBP는 450만에서 20만으로 저분자화하였는데 CBP저분자화의 주된 원인은 이에 결합된 hemicellulose의 분해에 기인되는 것 같았다. Pectic substance of hot pepper crude cell wall was fractionated during ripening and softening. The pectic substance was divided ionically associated pectin(IAP) and covalently bounded pectin with hemicellulose(CBP). And then, the composition and the modification of the pectic substance using gel filtration chromatography were studied.<br/> The polyuronide associated with the CBP increaed owing to decreasing of pectin bound hemicellulose linked to galactose by the turning stage showed softening. The molecular weight profiles of IAP shifted from low molecular weight profiles of IAP shifted from low molecular weight to high molecular weight polymers. While, the CBP changed from high molecular weight to low molecular weight polymers during ripening.<br/> It is suggested that the changes in the pectic substance associated with fruit softening should involve the alteration of CBP-bound hemicellulose like galactan.

배추김치의 숙성중 부재료와 젖산균에 따른 Carotene의 함량변화

장경숙(Kyung-Sook Jang),김미정(Mee-Jung Kim),오영애(Young-Ae Oh),강명수(Meung-Su Kang),김순동(Soon-Dong Kim) 한국식품영양과학회 1991 한국식품영양과학회지 Vol.20 No.1

배추김치의 관련문헌 39편에 사용된 부재료(고추, 마늘, 생강, 부추, 파, 멸치액젓, 설탕)와 그 평균사용량으로 김치를 담그고 각 부재료가 carotene함량에 미치는 영향을 조사하였다. 또 L. brevis, Leu, mesenteroides, P. cerevisiae 및 L. plantarum 등 젖산균을 단독 또는 상호혼합한 starter가 carotene 함량에 미치는 영향을 비교하였다.<br/> 김치의 주된 carotene은 β-carotene이었으며 δ-carotene과 α-carotene도 분리되었다. 부재료로서 부추, 고추, 파 및 멸치액젓이 각각 첨가된 김치에서 total carotene과 β-carotene의 함량이 높았으며 기타 부재료는 영향을 미치지 않았다. Leu. mesenteroides, P. cerevisiae 및 L. brevis를 단독 또는 혼합한 starter로 담근 김치는 L. plantarum을 단독 또는 상호혼합한 starter로 단근 김치에 비하여 total carotene 및 β-carotene의 함량이 높았다. The Chinese cabbage kimchi was fermented with the various submaterials such as hot pepper, garlic, ginger, leek, green onion, fermented anchovy juice and sugar according to the average contents of each submaterial described in the 39 kinds of references. And then, the effects of each submaterial and lactic acid bacteria such as L. brevis, Leu. mesenteroides, P. cerevisiae and L. plantarum on the content of carotenes were investigated. The major carotene in kimchi was β-carotene. And also, δ-carotene and α-carotene were detected. Contents of β-carotene and total carotene were high in the kimchi containing leek, red pepper powder, green onion and fermented anchovy juice as a submaterial. But the kimchi containing or omitting the other submaterials were little affected to the contents of carotene. Contents of β-carotene and total carotene were high in kimchi fermented with Leu. mesenteroides, L. brevis and P. cerevisiae as a starter, but was low with L. plantarum.

깍두기의 熟成에 미치는 減壓 및 Polyethylene Film 包裝處理 效果

김순동(Kim Soon Dong),윤수홍(Yoon Soo Hong),강명수(Kang Meung Su),박남숙(Park Nam Sook) 한국식품영양과학회 1986 한국식품영양과학회지 Vol.15 No.1

Kacdugi fermented in the subatomospheric pressure(350㎜Hg) and polyethylene film package to improve the quality and to investigate the effect of fermentative control at 25℃. Brix degree, acidity, vitamin C content and number of total microbe and Lactobacilli was determined and also, the edible period of kacdugi was checked up by sensory assessment.<br/> The increasing rate of brix degree during kacdugi fermentation was high in the subatomo-spheric pressure, but decreased at the last period of fermentation as same tendency to the control, and it was preferably increased at the last period of fermentation in the polyethylene film package. However, the acidity was higher in the control than sbuatomospheric pressure but it was low in the polyethylene film package. Vitamin C content was high in the control at beginning and middle period of fermentation but high in sbuatomospheric pressure, and was low in the polyethylene film package at the last period of fermentation. The number of Lactobacilli was more in the subatomospheric pressure and polyethylene film package than the control, but it was suddenly incressed for the total microbe in the polyethylene film package at last period of fermentation.<br/> The edible periods of kacdugi by the sensory assessment of sour flavor, hardness and complex flavor was second days in the control. third days in the polyethylene film package, and fifth days in the subatomospheric pressure after soaking.

고추과실 세포벽 다당류의 연화에 따른 변화

김순동(Soon-Dong Kim),윤수홍(Soo-Hong Yoon),강명수(Meung-Su Kang),박남숙(Nam-Sook Park) 한국식품영양과학회 1986 한국식품영양과학회지 Vol.15 No.2

고추 과실의 연화와 관련된 세포벽 다당류의 변화를 조사하기 위하여 조세포벽으로부터 화학적인 방법에 의하여 IAP(ionically associated pectin), CBP(covalently bounded pectin), HF(hemicellulosic fraction) 및 CF(cellulosic fraction) 등의 다당류를 분획하여 그 조성변화를 살펴보았다.<br/> 고추 과실 세포벽 구성 IAP와 CBP는 4~29%의 hemicellulose와 0.9~2.1%의 pectin과 0.1~1.1%의 cellulose를 함유하였다. 또 IAP와 CBP를 구성하는 polyuronide는 IAP쪽이 높았으나, hemicellulose는 CBP쪽이 높았다.<br/> CF를 제외한 모든 다당류는 turning stage 이후에 감소하였다.<br/> IAP와 CBP의 구성 polyuronide는 IAP에서는 큰 변화를 보이지 않았으나, CBP에서는 증가하였는데, 이것은 CBP와 결합한 HF의 감소에 기인하며, 이 감소의 주된 원인은 구성 galactose의 손실에 의한 것으로 판단되었다. Various cell wall polysaccharides such as IAP(ionically associated pectin), CBP(covalently bounded pectin), HF(hemicellulosic fraction) and CF(cellulosic fraction) were fractionated by chemical method from hot pepper fruit cell wall during ripening and softening. And then, the composition of the polysaccharides were determined.<br/> The IAP and CBP were composed of 65~88% polyuronide, 4~29% hemicellulose and 0.3~2.1% cellulose. And hemicellulose also contained 8~13% polyuronide and 0.1~1.1% cellulose. The containing ratio of hemicellulose associated with the CBP was higher than IAP. All of the polysaccharides except CF decreased by the turning stage showed softening. The polyuronide made up IAP changed little but, that of the CBP increased during softening owing mainly to decrease of the hemicellulose that was bounded to the CBP and was mostly linked to galactose.

발표논문요약 / Lactovacillus acidophilus 가 생성하는 β - Galactosidase 의 성질

장경숙(Kyung Sook Jang),김미정(Mee Jung Kim),오영애(Young Ae Oh),이명숙(Meung Sook Lee),김순동(Soon Dong Kim),강명수(Meung Su Kang) 대구가톨릭대학교 식품과학연구소 1992 식품과학지 Vol.4 No.-

Lactobacillus acidophilus가 생성하는 β - Galactosidase의 성질

김순동(Soon-Dong Kim),장경숙(Kyung-Sook Jang),오영애(Young-Ae Oh),김미정(Mee-Jung Kim),강명수(Meung-Su Kang),이명숙(Meung-Sook Lee),김미향(Mee-Hyang Kim) 한국식품영양과학회 1992 한국식품영양과학회지 Vol.21 No.1

Lactobacillus acidophilus를 이용한 배추김치 제조 연구의 일환으로 이 균이 생성하는, 김치의 연화와 밀접한 관련이 있는 효소의 하나인 β-galactosidase(β-Galase)의 성질을 균체내외 효소로 구분하여 조사하였다. Gel여과법에 의하여 측정한 균체내외 β-Galase의 개략적인 분자량은 각각 550,000 및 740,000 dalton이었으며 K_m값은 각각 1.67㎎/ml 및 1.33㎎/ml, V_(max)은 각각 8.5μ㏖/㎎/30min 및 2.65μ㏖/㎎/30min이었다. 최적 pH는 균체내 효소의 경우는 7, 균체외 효소는 8이었으며 최적온도는 다같이 30℃, 최적 소금농도는 4~5%이었다. β-Galase의 열에 대한 안정성은 60℃에서 90℃로 온도가 높아질수록 그리고 열처리 시간이 길어질수록 감소하였는데 최초 열처리 2분간의 감소율이 가장 높았다. The characteristics of endogenous and exogenous β-galactosidase (β-Galase) produced from L. acidophilus were investigated as one of the serial studies on the fermentation of Chinese cabbage kimchi using L. acidophil us. Apparent molecular weight of endogenous and exogenous of the β-Galase were investigated to be 550,000 and 740,000 daltons by the method of gel filtration and Km values of the both enzymes were 1.67㎎/ml, 1.83㎎/ml and V_(max) were 8.5 μ㏖/㎎/30min., 2.65μ㏖/ml/30min., respectively. The optimum pH of the enzymes were 7 and 8, respectively. The optimum temperatures and salt concentrations of the both enzyme were the same and appeared to 30℃ and 4~5%, respectively. The activities of the endogenous and exogenous β-Galase were decreased by increasing of temperature from 60℃ to 90℃ and the decreasing rate of the enzyme activities on the processing of the heating times showed high at first 2 minutes of heating.

감의 연화 특성

金順東,李信浩,姜明秀 대구효성가톨릭대학교 1986 연구논문집 Vol.33 No.1

To investigate the softening characteristics of persimmonfruit, textural changes at temperature of 25℃, 35℃ and 45℃, and the soaking effect at 30℃, 50℃ and 70℃ were estimated. And also, content and composition of the cell wall polysaccharides, 4NKOH soluble hemicellulosic fraction(HF?), 0~3N KOH soluble hemicellulosic fraction(HF?), ionically associated pectin(IAP), covalently bounded pectin(CBP) and cellulosic fraction(CF), and polygalacturonase(PG), cell wall polysaccharides degradated crude enzyme(CEW) were studied. The hardness was lowest at 25℃, especially adhesiveness and gumminess was contrary to each other in the temperature. In the higher temperature, 35~45℃, the softening phenomenon was inhibited by degrees, but adhesiveness and gumminess showed high on the 6th days at 35℃. The softening was more promoted by soaking at 30℃, and showed higher adhesiveness. In the higher soaking temperature of 50℃ to 70℃, the adhesiveness and the gumminess was increased, but the softening was getting inhibited. The persimmon contained lower pectic polysaccharides, but PG activity was high(720μmol product/100g f.w.). IAP and CBP was degradated about 60% by the CWE, and the degradation ratio of the pectic polysaccharides was uronic acid 43~50%, hexose 59~61%. It was suggested that the severe softening phenomenon of persimmon involoved the degradation of CBP-bound hemicellulosic fraction.

담금 전처리와 인삼 및 구연산 첨가양념이 김치의 숙성에 미치는 영향

김미영,강명수,김순동 대구효성가톨릭대학교 식품과학연구소 1997 식품과학지 Vol.9 No.-

배추 절임용액에 2% 염화칼슘을 첨가하여 온도별(20℃, 40℃, 70℃)로 처리하고 또 양념에 구연산을 첨가하여 초발산도를 떨어뜨림과 동시에 인삼을 김치에 혼합하였을 때의 김치 품질과 보존성에 미치는 영향을 조사하였다. 2% 염화칼슘을 함유한 10% 소금용액의 온도를 20℃, 40℃, 70℃으로 하였을 때 40℃로 조정해 준 절임용액에서 절인 김치의 보존성이 가장 높았다. 0.06% 구연산, 2% 인삼분말, 그리고 이들을 혼합하여 김치에 첨가하였을 때 단독으로 첨가한 김치보다 혼합하여 김치에 첨가한 것이 보존성이 높았다. 2% 염화칼슘을 함유한 소금용액의 온도를 40℃로 조정하여 절인 배추에 구연산과 인삼을 혼합한 양념으로 담근 김치(HCaGS-CG)의 보존성이 가장 높게 나타났으나 종합적인 맛은 이미로 인해 좋은 평가를 받지 못하였다. 반면 10% 소금용액의 온도를 40℃로 조정하여 절인 배추에 구연산과 인삼을 혼합한 양념으로 담근 김치(HGS-CG)는 보존성은 HCaGS-CG보다는 낮게 나타났으나 종합적인 맛에 있어서는 좋다고 평가되었다. The effect of calcium chloride addition and heat treatment during salting and citric acid and ginseng addition on the fermentation of kimchi were investigated. To extend the shelf-life and enhance the quality of kimchi, temperature during salting in 2% calcium chloride containing 10% brine was more excellent at 40℃ than 20~70℃ and was effective in citric acid and ginseng addition concentration by mixture addition were 0.06% and 2%, respectively. Shelf-life of the kimchi fermented under condition of HCaGS-CG(using general seasoning with citric acid 0.06% and ginseng powder 2%, salting in calcium chloride containing 10% brine at 40℃) can especially be extended and the quality of kimchi fermented under the condition of HGS-CG(using general seasoning with citric acid 0.06% and ginseng powder 2%, salting in 10% brine at 40℃) was more excellent than that of HCaGS-CG.