微生物에 의한 n-alkanes의 資化와 乳化

마상조,김동필,조덕봉,최옥범 광주보건대학 1996 論文集 Vol.21 No.-

A long-chain n-alkane-using microorganism was isolated from a soil sample, and was identified to belong to genus Acinetobactor. This strain Ma-1 grew on n-alkanes ranging in carbon length from C_(13) to C_(44) as a sole carbon source. This strain could grow on the solid hydrocarbons without addition of any detergents. The growth and the hydrocarbon use were enhanced by the addition of a surface active agent, Plysurf A210G. A strain Ma-I culture isolated in our laboratory has been shown to produce an extracellular biopolymer with emulsifying properties when grown on a mixture of linear hydrocarbons. The substrates supporting good growth gave good polymer production. The polymers recovered from the substrates were found to be complex molecules or mixtures with a protein, a lipid, and a carbohydrate moiety.

專門大學 食品加工科 模型敎科課程 修正開發 硏究

馬相朝,趙德鳳,金東弼,崔春淳,李松周 광주보건대학 1988 論文集 Vol.13 No.-

As a result of research on the present condition of the department relating to food at the junior college as of 1987 in our country, the number of the departments are 23 cases and the full-time professors are 132 persons and the number of students are 3,760 persons. This study can see that our country has attached importance to food science education as fourfold in the number of students comparing with that of 1971. The character of the curriculum is different according to its systems, but it has the subject that need to train the major technicians and graduating students advance into each field. Because of great many of students who are trained in a field of food science, it can be said that further the food industry and the development of food science have good prospects. Food science is recognized as important thing to everyone due to a serious problem of food in accordance with the population growth and gradual scientific propulsion of the national dietary life. With the basis of the analytical about the curriculum of the department relating to the food of university and junior college in internal and external and the result that is analyzed students and teachers' replies by the questionaire, this study makes out a model plan of te curriculum in junior college like table 14. Though the curriculum is ideal and perfective, as if it is not governed well nothing can be obtained, the other way also even though the curriculum is not perfect, if the mystery of management is praciced, a good results can be getting. Especially modern creative way of field practice makes students themselves set up purpose to learn and look for its meaning, and as experimenting and confirming their own thought and ability through solution of problem it helps to get developed and made up theirs own self. Therefore constitution of course of the field pratice is established centering around the experence of students to set studying purpose. It is continuously managed to do the ideal studying by change of a time and demand of society, and also should be recognized to build up ability that judge and decide as theorizing a lot of knowledge on the conceptional and theorical basis. In the way that the department of food processing at a junior college should improve, improvement of educational equipment is urgent, then the cost of equipment should be secured and the curriculum should be improved. Finally, thank for every junior college who cooperate with this study and such study for more better fixed curriculum will be continued after this report. So there will be sufficient results.

乾燥 영지버섯의 各種 溶媒抽出物의 抗酸化作用의 效果

馬相朝 광주보건대학 1993 論文集 Vol.18 No.-

Equal portions of Ganoderma lucidum which had been heated at 50℃ for 18 hours were extracted with small amount of ethanol, methanol and chloroform respectively. The extracts were dissolved in the same amounts of an edible soybean oil and the resulting substrates and a portion of soybean oil(control) were placed in an incubator kept at 37.0 ± 1.0 ℃ for eight weeks. Peroxide values and TBA values of control and the substrates were determined regularly during the storage period. The results of the present study were as follows: 1. The moisture contents of Ganoderma lucidum at the time of sampling were 11.85% on wet basis and dried to 6.64% moisture content. 2. Extracts obtained from alcohols were effective in retarding the POV development. 3. There was not much difference among the TBA values after 14 days, but there was very significant difference between the TBA values of control and the substrates containing both ethanol and methanol extracts showed consistently smaller TBA values in the later stage period than the substrates containing chloroform. 4. In view of the POV and TBA value development, ethanol and methanol were effective solvents for the extraction of antioxidant compounds in the dried Ganoderma lucidum than chloroform.

韓國産 마늘의 乾燥特性에 關한 硏究

馬相朝,趙德鳳 광주보건대학 1986 論文集 Vol.11 No.-

In the present study, an attempt was made to investigate the drying characteristics of the powdered and sliced garlic at higher drying temperature(30℃) than the temperatures previously reported. The study was further supplemented with the experimental works on the relationship between the sorption isotherms and storage stability of the powdered and sliced garlic and also on the estimatimation of the drying characteristics of garlic(Allium sativem L.) at a given set of conditions. The results of the sorption studies seem to indicate that the optimum moisture contents of the powdered and sliced garlic for safe long-term storage seemed to be 17.6% and 16.8% on dry basis respectively. The maximum moisture contents to be employed for drying or storage should not exceed more than 20% in either case. The flow-rate of the drying air was 0.5m/ sec. Moisture contents of garlic at the time of harvest are ca. 68%. It took ca. 840, 500 and 260 minutes for the thintly spread(l.5㎝ thickness) garlic to reach a moisture contents 60% (on wet basis) at the drying temperatures of 40˚ 50˚ and 60℃. The storage stability of the whole garlic does not seem to depend on the total moisture content, but rather on the equilibrium moisture content of the surface area of the whole garlic. The relative humity of the air to be used for the drying of garlic which is intended for a long time storage should be less than 70%.

韓國産 겉보리의 乾燥特性에 關한 硏究

馬相朝 광주보건대학 1988 論文集 Vol.13 No.-

In the present study, sorption behavior and drying characteristics of unhulled barley(Hordeum uulgare L.) at a broader range of drying temperatures than previously reported were studied. Judging from the results of the sorption studies carried out here, the optimum moisture contents of unhulled barley for safe long-term storage seemed to be 14.7% on dry basis respectively and the maximum percent relative humidity to be employed for drying or storage should not exceed more than 70%. It may be advisable to use a drying temperature of 50 to 60℃ for the first 20 minutes, and then to switch to a drying temperature of around 40℃ until the completion of the drying. Frequent mixing of stacked barley(thickness=5㎝) during the drying period seems very important and desirable.

「성서와 의학」

마상조(서평자) 새가정사 1973 새가정 Vol.- No.-

乾燥표고버섯의 各種 溶媒抽出物의 抗酸化作用의 效果

馬相朝(Sang-Jo Ma) 한국식품과학회 1983 한국식품과학회지 Vol.15 No.2

양파 조미액의 Angiotensin Converting Enzyme 저해활성

마상조(Sang-Jo Ma) 한국식품영양과학회 2000 한국식품영양과학회지 Vol.29 No.3

양파 조미액으로부터 ACE 저해활성 물질을 분리하기 위해 hexane, ethylether, ethylacetate, butanol과 물로 분획시, 4.8 g의 당 함량과 31.9 mg의 phenol성 물질을 함유한 butanol 분획이 82.1%의 ACE 저해활성을 나타내었고, 70.3%의 ACE 저해활성을 보인 양파 조미액보다 높은 저해활성을 보였다. Butanol 분획을 Amberite XAD-2 column으로 분리한 결과, ACE 저해활성을 보이는 미흡착 분획(F1)를 얻었다. 활성분획 F1을 Sephadex LH-20 column으로 분획한 결과, 4개(F_(1-1), F_(1-2), F_(1-3), F_(1-4))의 분획을 얻었으며, 이중 F_(1-3) 분획의 ACE 저해활성은 93%로 가장 높은 저해활성을 보였다. Sephadex LH-20 column chromatography에 의해 얻어진 활성분획 F_(1-3)을 Supercosil LC-18 column을 이용하여 분리한 결과, 6분대에서 ACE 저해활성을 가지는 단일 peak(F_(1-3a))를 얻었다. 각 정제 과정에서 얻은 분획들은 전형적인 flavonoid의 bandI과 band II의 피크를 보였다. 또한 ACE에 대한 저해기작은 flavonoid 물질이 보이는 전형적인 비경쟁적 저해양상을 보였다. This study was executed to develop a new onion seasoning with anti-hypertensive effect. ACE inhibitory fraction was successively isolated by solvent fractionation such as hexane, ether, ethylacetate, butanol and water. Water fraction had the highest protein and sugar content. Water and butanol fraction had 47.6 and 31.9 mg/weight of phenols contents, respectively. Butanol fraction showed the highest ACE inhibition rate (82.1%). Butanol fraction showed a similiar spectrum pattern as flavonoid. Column chromatography (Amberite XAD-2, Sephadex LH-20) and HPLC (C_(18) reverse-phase) were also used for further purification of butanol fraction of onion seasoning. F_(1-3a) fraction isolated from HPLC had a typical UV_(max) absorption spectrumof flavonoids at 364 nm and 260 nm. The fraction showed the typical pattern of noncompetitive inhibition of ACE. These results suggest that flavonoid acts as a major active principle of ACE inhibition in onion seasoning.

복령(茯笭)의 지방산 조성 및 항미생물 활성

조덕봉,마상조,최춘순,이송주,최옥범 광주보건대학 1997 論文集 Vol.22 No.-

The various components and antimicrobial activities of Pona cocos were studied to obtain the basic data as giving many applications. In the results of analysis of fatty acids compositions, it consist of stearic acid as saturated fatty acid, and oleic acid, linoleic acid as unsaturated one. The Pona cocos was extracted with methanoi and its extracts were determined to be antimicrobial activities against bacteria and yeast. Methanoi extracts of the Poria cocos showed stronger antimicrobial activities on Staphylococcus aureus, Staphylococcus epidermidis. Bacillus subtilis, Micrococcus luteus, Leuconostoc mesenteroides, Escherichia coli, Salmonella typhimurium, and Pseudomonas aeruginosa than control, benzoic acid. In conclusion, Poria cocos extracts showed antimicrobial activities and will be required to isolate and identify substance with antimicrobial activity as functional materials.

저염 팝콘 제조를 위한 국내산 옥수수 조미 처리 조건

이성진,송지인,마상조,송희순 한국식품영양학회 2012 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2012 No.12