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대촌호구,정현숙,지미유기,고하릉자 한국조리과학회 1991 한국식품조리과학회지 Vol.7 No.3
Castera is a favorite food which is well known to the general public made by egg, sugar and wheat flour. This study is carried out in order to investigate to the physical properties of castera. The results are summarized as follows: 1) As a result of the sensory evaluation for castera with 19 kinds of material in KyuShu on the market, it could be classified into 3 types: A) high grade (Castera), C) low grade (Sponge cake), and B) midium grade (Something middle of those). 2) In the texturometer measurement for castera, hardness of A type was highest, B and C are 22∼35% lower than A type, while cohesiveness and springiness are not significantly different. 3) In the creep test, 3 types are all the 6-element Voigt model, consisting of Hookean body, Newtonian body and two sets of Voigt body. Eo of A type is 13∼36% higher than other types, it tends to the same result of hardness. The parts of retardation strain of A type are 21∼41% lower than B type, 8∼13% higher than C type, respectively. 4) About the day change of castera of A type, mechanical model is not changed.
재래종 적색자두(Prunus salicina) 효소갈변반응 생성물의 돌연변이 억제작용
함승시,홍은희,대촌호구,Ham, Seung-Shi,Hong, Eun-Hee,Omura, Hirohisa 한국식품과학회 1987 한국식품과학회지 Vol.19 No.3
재래종 적색 자두 (Prunus salicina)에서 효소를 추출하여 4종류의 polyphenol화합물과 반응시켜 얻어진 갈변반응 생성물에 대하여 Bacillus subtilis H17과 M45를 이용한 rec-assay와 Salmonella typhimurium TA98과 TA100 두 균주를 이용한 Ames test, 그리고 calfcthymus DNA를 이용하는 DNA절단시험을 이용하여 돌연변이원성과 돌연변이 억제작용을 조사하였다. 포자 rec-assay 에서는 pyrogallol, hydroxyhydroquinone, 3,4-dihydroxytoluene, chlorogenic acid 의 갈변반응 생성물은 모두 DNA손상능력이 없었으며 8가지 금속이온 중 ${Zn}^{2+}$과 ${Ni}^{2+}$의 첨가로 고초균 DNA손상에 약한 영향을 나타내었다. DNA절단시험 결과 4종류 갈변반응 생성물 모두 DNA절단작용이 없었으며 금속이온의 영향에 있어서는 pyrogallol 갈변반응 생성물이 ${Cu}^{2+}$의 영향을 받아 ${Cu}^{2+}$의 농도가 증가함에 따라 강한 절단작용을 나타내었으며 3,4-dihydroxytoluene 과 hydroxyhydroquinone갈변반응 생성물은 금속이온의 영향을 전혀 받지 않았다. 또한 chlorogenic acid갈변반응 생성물은 DNA 절단을 억제하는 효과를 나타내었다. Ames test에서는 4가지 갈변반응 생성물 모두 변이원성은 없었으며 benzo$[{\alpha}]$pyrene을 사용한 변이원성 억제작용 실험결과 benzo$[{\alpha}]$pyrene의 활성을 강하게 억제하는 것으로 나타났다. The rec-assay on Bacillus subtilis strains H17$({Rec}^+)$ and M45$({Rec}^-)$, the Ames test with modification of preincubation on Salmonella typhimurium TA98 and TA100 and DNA-breaking test on double strand calfthymus DNA were carried out using enzymatically browned substances obtained from the reaction of Prunus salicina (Red) enzyme and polyphenols. The spore rec-assay of enzymatic browning reaction products of pyrogallol, hydroxyhydroquinone. 3,4-dihydrohyoluene and chlorogenic acid showed non-mutagenic activity The spore rec-assay showed a little influence of ${Zn}^{2+}$ and ${Ni}^{2+}$ on the action of four kinds of enzymatic browning reaction products. The enzymatic browning reaction products of polyphenols did not show DNAbreaking activity. ${Cu}^{2+}$ of various metal ions influenced on DNA-breaking of enzymatic browning reaction products of pyrogallol. However, enzymatic browning reaction products of chlorogenic acid inhibited on DNA-breaking activity. Four kinds of enzymatic browning reaction products showed non-mutagenic activity on Salmonella typhimurium TA98 and TA100 with S-9 mix. In the mutagenicity on Salmonella typhimurium TA98 and TA100 with S-9 mix in the presence of benzo$({\alpha})$pyrene which is the carcinogenic substances, four kinds of enzymatic browning reaction products showed desmutagenic activity.
효소적 갈변반응 생성물에 대한 Rec - assay 및 DNA 절단 작용 : 동 Ion 농도의 영향 Influence of Cupric Ion Concentration
함승시,박부길,이상영,이진하,강창기,이득식,대촌호구 한국농화학회 1984 Applied Biological Chemistry (Appl Biol Chem) Vol.27 No.4
In order to obtain mutagenic data of enzymatic browning reaction products, we investigated their mutagenicity. The rec-assay with Bacillus subtilis strains H17(rec^+) and M45(rec^-) were carried out with their spores. Detection of double strand breakage in calf-thymus DNA was investigated into sample solution with and without Cu^(2+) by the agarose slab gel electrophoresis. In the rec-assay, catechol, pyrocatechol, DL-dopa, 3,4-dihydroxytoluene, hydroquinone, hydroxyhydroquinone with and without Cu^(2+) in 0.05M and 0.1M at the enzymatic browning reaction products showed mutagenic action. And also browning solution of 0.05M hydroxyhydroquinone and catechol with Cu^(2+), hydroquinone with and without Cu^(2+) of 0.1M at the enzymatic browning reaction products were strong mutagenic action. The DNA breakability of the enzymatic browning reaction products of 0.1M pyrogallol was stronger than that of 0.05M pyrogallol browning solution with Cu^(2+) and 3,4-dihydroxytoluene browning solution was stronger than that of 0.01M 3,4-dihydroxytoluene browning solution.
在來種 赤色자두(Prunus salicina) Polyphenol oxidase의 一般的 性質
함승시(Seung-Shi Ham),홍은희(Eun-Hee Hong),大村浩久(Hirohisa Omura) 한국식품영양과학회 1987 한국식품영양과학회지 Vol.16 No.2
在來種 赤色자두(Prunus salicina)로부터 酵素를 抽出 精製하여 그 性質을 調査한 結果는 다음과 같다.<br/> 1. 赤色자두의 PPO는 crude extract보다 (NH₄)₂SO₄로 飽化했을 때 15倍, 그리고 Sephadex G-100 column chromatography를 행하였을 때 64倍로 精製되었다.<br/> 2. 酵素反應의 最適條件은 最適溫度 및 pH가 35℃, 6.5였으며 主要基質은 o-diphenol인 catechol로 나타났다.<br/> 3. 赤色자도 PPO의 熱安定性은 50℃에서 5分間 處理하였을 때 初期 PPO의 活性中 85%, 30分間 處理時에는 75%의 殘存活性을 나타내었다.<br/> 4. 本 酵素의 K값은 2.58mM이었다.<br/> 5. 沮割劑의 效果 중 L-cysteine, glutathione, ascorbic acid와 potassium cyanide는 1mM 濃度에서 완전히 酵素活性을 沮割하였으나 EDTA는 沮割效果가 대단히 약하게 나타났다. Polyphenol oxidase in Prunus salicina(Red) was extracted, some properties and its partially purification were investigated as follows;<br/> Polyphenol oxidase was purified about 15 folds after ammonium sulfate saturation and about 64 folds after Sephadex G-100 column chromatography.<br/> Polyphenol oxidase showed optimum pH for activity at 6.5 and optimum temperature at at 35℃ and high affinity to catechol in o-diphenol compounds.<br/> Thermal stability were about 85% and 75% of initial polyphenol oxidase activity remained after heating at 50℃ for 5 minutes and 30 minutes respectively.<br/> The Michaelis constant of the enzyme was 2.58mM.<br/> L-cysteine, glutathione, ascorbic acid and potassium cyanide appeared to be most effective inhibitors. EDT A showed a slight inhibition.