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유제품에 사용할 수 있는 Bacillus coagulans ATCC 8038 의 내열성 유당분해효소에 관한 연구
안종건,김현욱 ( Jong Kun Ahn,Hyun Uk Kim ) 한국축산학회 1977 한국축산학회지 Vol.19 No.3
Beta-galactosidase of a thermophilic and endospore-forming bacterium, Bacillus coagulans ATCC 8038, has been the subject of this study. Synthesis of beta-galactosidase by this bacterium was induced by lactose and it is the intracellular enzyme. The rate of hydrolysis of O-nitrophenol-beta-D-galactopyranoside (ONPG) was used io measure the enzyme activity. Bacillus coagulans ATCC 8038 produced betagalactosidase most efficiently at the end of logarithmic phase at 55℃ in the medium containing 1% lactose. The enzyme was proved to be most active at 55℃ and at pH 6.0. Manganese ion stimulated the enzyme activity and contributed to the stability of this betagalactosidase at 55℃.
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Bacillus coagulans ATCC 8038의 β - galactosidase 에 의한 탈지유의 유당분해에 관한 연구
안종건,이신호,김현욱 ( Jong Kun Ahn,Shin Ho Lee,Hyun Uk Kim ) 한국축산학회 1981 한국축산학회지 Vol.23 No.6
Hydrolysis of lactose in skimmilk has been studied using β-galactosidase of Bacillus coagulans ATCC8038. β-Galactosidase of Bacillus coagulans ATCC 8038 (103.6 ㎍/㎖ of skimmilk) hydroly zed 30% of total lactose in pasteurized skimmilk (heated for 30 min at 63℃) during the first 5.5 hours, and alteration of skirnmilk concentration from 5% to 16% did not change the hydrolytic capability of this enzyme. When the skimmilk was heated at 92℃ for 30 minutes, the lactose hydrolysis by β-galactosidase of Bacillus coagulans ATCC8038 proceeded 3.8 times faster than that in pasteurized skimmilk.
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배형만,안종건,윤영호,김현욱 ( Hyung Man Bai,Jong Kun Ahn,Young Ho Yoon,Hyun Uk Kim ) 한국축산학회 1978 한국축산학회지 Vol.20 No.5
In an attempt to develop a stabilizer mixture giving good stabilization, good body, and good melting property of ice cream without wheying-off of the ice cream mix, various gums and mixes of gums have been studied for their ice creammaking properties. Furthermore a good food-grade gum has been searched for which could substitute carrageenan, potentially hazardous seaweed gum. Gums tested include carboxy-methyl cellulose, guar gum, gelatin, sodium alginate, and xanthan gum. As expressed in viscosity, wheying-off of the ice cream mix, melting property, and. body texture of the test ice cream, xanthan guru mixtures seem to give the best hope ,as the best ice cream quality economically and could replace carrageenan. Especially cold solubility of this gum is the advantage for HTST pasteurization system.
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Bacillus coagulans ATCC 8038 이 생산하는 β- galactosidase 의 특성에 관한 연구
김현욱,안종건 한국낙농학회 1981 韓國酪農學會誌 Vol.3 No.2
β- Galactosidase of Bacillus coagulans ATCC8038(BC) has been characterized and the results are as follows. 1. Partially purified β-galactosidase was obtained through ammonium sulfate fractionation, removal of nucleic acid by protamine sulfate, gel filtration on Sephadex G-200, and ion exchange chromatography on DEAE Sephadex A-50. The overall yield was 8.8% of crude enzyme extracts and the final enzyme preparation was purified 58.5 times. 2. The optimum temperature of BC β-galactosidase was 55℃, which is a thermophilic enzyme. The activation energy for reaction was 11,306 ㎈/mole and temperature coefficient for reaction between 35℃ and 45℃, between 45℃ and 55℃ were 1.79 and 1.73 respectively. 3. BC β-galactosidase was unstable at the temperature above 60℃ and this enzyme was inactivated almost completely at 75℃ in one minute in citrate-phosphate buffer (pH 6.0, 0.1 M). The activation energy for thermal denaturation was 65,820 ㎈/mole. 4. The optimum pH of BC β-galactosidase was pH 6.0 and this enzyme hydrolyzed O-nitrophenyl-β-D-galactopyranoside (ONPG) actively between pH 5.5 and 6.5. This enzyme was stable relatively in alkaline buffer, but was inactivated drastically at the pH lower than 5.0. 5. CaCl₂, MnCl₂, KCl and NaCl had no effects on the activity and stability of the β-galactosidase at 55℃ in citrate-phosphate buffer (pH 6.0, 0.1 M). 6. The Km and Vmax values of BC β-galactosidase were 15.4 ×10^(-4) M and 405unit/㎎ when ONPG was the substrate, and when lactose was used, Km and Vmax values were 0.042 M and 25.6 unit/㎎ respectively.
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김현욱,고준수,안종건,박승용 한국낙농학회 1990 韓國酪農學會誌 Vol.12 No.4
국내에서 소비되는 국산 및 외국산 가공치즈의 물리화학적 특성을 조사, 연구하였으며, 그 결과는 다음과 같다. 국산 가공치즈중 IWS형 치즈는 수분과 지방함량이 많은 반면 외국제품은 유당, 회분, NaCl함량이 높았다. SOS형 치즈는 SOS형 치즈에 비해 수분이 적고 지방이 많았다. 칼슘의 함량은 국산가공치즈보다 외국산 가공치즈가 높았고, 인의 함량은 국산가공치즈보다 외국산 치즈가 낮은 수준을 보였다. 합성보존료는 국산가공치즈에서는 전혀 발견되지 않은 제품도 있었고, 사용제품중에는 모두 법적 허용수준 이내로 검출되었다. pH는 pH 5.6∼pH 6.22로 나타났다. 국내외 제품간, 치즈 포장형태간 일반성분조성의 차이가 나타났으나, 조직특성과 용융특성간에는 뚜렷한 차이를 보이지 않았다. 국산 가공치즈의 색상중 lightness는 외국산 가공치즈와 유사한 수준을 보였으나, 국산치즈가 적색도는 강하고, 황색도는 약한 수준을 보였다. 대부분의 국산가공치즈의 용융특성은 한 제조회사의 제품을 제외하고 외국산 가공치즈와 국산의 SOS형 가공치즈보다 낮았다. 가공치즈의 조직특성은 수분, 지방 및 회분함량에 의해서 영향을 받은 것으로 나타났고, 조직 특성중 일부특성간에는 정의 또는 부의상관이 있었다. 제품간 용융특성은 springiness, NaCl함량 및 pH가 영향을 주는 것으로 나타났다. 일반 소비자 240명을 대상으로 실시한 관능검사에서 각 제품(IWS형 가공치즈)간에 맛과 조직은 뚜렷한 차이가 없고, 염미와 색상은 제품간에 차이(P<0.01)가 있는 것으로 나타났다. This study was conducted to find out the physicochemical properties of commercial processed cheeses sold in Korea. The contents of moisture and fat of domestic process cheeses were higher than those of foreign process cheeses, and the contents of lactose, ashes, and NaCI were higher in foreign process cheeses. The contents of moisture and fat of SOS type cheese were lower than those of IWS type cheese. Domestic process cheeses were lower in calcium contents and higher in phosphate contents than foreign process cheeses. No preservatives were found in some products manufactured by one maker, but the contents of preservatives found in other process cheese were within the limits recommended by the Korean law. There were some differences in composition, but no apparent differences in textural properties among manufacturers and among wrapping types of the cheeses. The lightness of domestic process cheese was similar with that of foreign process cheese, but some differences were found in redness and in yellowness of two products. The most domestic IWS type cheese, except one evidenced lower meltability than foreign cheeses and domestic SOS type cheeses. The contents of moisture, fat and ash affected the textural properties, and positive or negative relationships were found among the textural properties. The meltability was affected by springiness, NaCl content and pH. According to panel test with 240 consumer member, there were no significant differences in taste and in texture, but significances(p<0.01) were found in saltiness and in color.
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Bacillus coagulans ATCC 8038 의 β- galactosidase 생산증진에 관한 연구
김현욱,안종건,권일경 한국낙농학회 1981 韓國酪農學會誌 Vol.3 No.2
This study was to stimulate β-galactosidase production of Bacillus coagulans ATCC8038, a thermophilic, sporeforming, and facultatively anaerobic lactose fermenting bacterium. Optimum initial pH for the enzyme production was pH 7.0 in the medium which contained 0.4% of lactose, 0.1% of peptone, 0.2 % of yeast extract, 0.7% Na-acetate. 3 H₂O and 0.03% CaCl₂.2H₂O. Potassium phospate buffer(0.05M, pH 7.0)induced the better production of β- galactosidase, and optimum concentrations of lactose, yemit extract, peptone and Na - acetate. 3H₂O in β-galactosidase production medium were found to be 0.4% , 1%, 0.1% and 0.7% respectively.
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