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배정설,박윤중,이석건,이택수 한국미생물학회 1971 미생물학회지 Vol.9 No.1
In solid culture of Endomycopsis fibuliger No.55, Eudomuopsis javanensis No.112 and Candida tropicalis No.340, the conditions of enzyme (protease, anylase and cellulase) production and the influence of addition of $(NH_4)_2;SO_4$ were examined, and the results obtained were as follows. 10 Wheat bran medium is found to be the best on the enzyme production in case of simple material. The optimum conditions ; are water content added 100 to 120%, temperature 25 to $80^{\circ}C$ and incubation times 2 to 3 days. 2) The cellulase production was scarely produced in the case of Endomyopsis fibuliger No.55, as well as, the amylase production was scarely producted in the case of Endomycopsis javanensis No.112 and Candida tropicalis No.340. 3) The enzyme production was remarkably increased when 5% of$(NH_4)_2;SO_4$ as inorganic nitrogen sources was admixed to wheat bran. 4) When 5% of $(NH_4)_2;SO_4$ was admixed to medium, the ratio of protein increase was 10.2 to 17.7% in wheat bran medium and 10.6 to 17.9% in sweet potato cake medium.
배정설,이택수,박윤중,이석건 한국미생물학회 1971 미생물학회지 Vol.9 No.1
This experiment was carried out to research for the use of the mycelium and enzyme on the production of fermented feed. Among 354 strains isolated from natural sources, 3 strains of useful yeasts were selected and identified, and the cultural conditions of these strains were examined. The results obtained were as follows. 1) The strian No.55, No.112 and No. 340 selected were identified Endomycopsis fibuliger, Endomycopsis javanensis and Candida tropicalis, respectively. 2) The optimum pH and sugar concentration of the medium for the strain No.55, No.112 and 340 selected was around pH 6.5and Bllg.10.deg.. The optimum temperature for the growth of the strain No.55 and No.112 selected was 30.deg.C and was 25.deg.C of strain No.340. 3) The strain No.55 and No.112 were grown exceedingly well on the media containing 0.1 percent of (NH/sub 4/)/sub 2/SO/sub 4/.
안용근,배정설 한국식품영양학회 1998 韓國食品營養學會誌 Vol.11 No.2
한국산 청주 두 종류, 일본산 청주 다섯 종류의 당을 HPLC 및 TLC로 비교 분석하였다. 총당은 한국산, 일본산 모두 평균 4.69%를 나타냈고, 한국산은 4.21% 및 4.93%를 나타냈다. 글루코오스는 평균 3.23%를 나타냈고, 한국산은 3.29%, 3.68%를 나타냈다. 말토오스에서 말토옥타오스까지의 말토올리고당은 평균 1.46%를 나타냈다. 청주의 당을 사람타액 α-amylase와 Aspergillus awamori α-glucosidase로 가수분해한 결과 모두 글루코오스로 가수분해되어 비피두스균 활성화 효과는 적은 것으로 나타났다. Sugars in 2 brands of Korean Sake and 5 brands of Japanese Sake were analyzed by HPLC and TLC. Sake was found to contain average 4.6% of total sugar, 2.23% of glucose and 1.46% of maltooligosaccharides from maltose to maltodecaose. Korean two brands were found to 4.21% of total sugar, 3.68% and 3.29% of glucose and 1.25% and 0.92% of maltooligosaccharides from maltose to maltoedcaose, respectively. Maltooligosaccharides in Sake were digested with α-amylase plus Aspergillus awamori α-glucosidase and produced glucose. The results suggested that sugars in Sake is not effective as a growth factor or Bifidobacterium.
이희자,배정설,조광연,장순욱 한국조리과학회 1990 한국식품조리과학회지 Vol.6 No.4
Lipids of Job's tears (Yullmoo) were extracted by the mixture of chloroform: methanol (2:1, v/v) and from these lipids, triglycerides were separated by column chromatography (Sephadex G-25 column) and then confirmed by thin layer chromatography (TLC) and reconfirmed by gas chromatography (GC). The triglycerides were fractionated into 6 groups on the basis of their partition numbers (PN) by reverse phase high performance liquid chromatography (HPLC) on a column Shimpack CLC-ODS using tetrahydrofuran-acetonitril (25:75) mixture as a solvent. Each of these collected fractions gave one to two peaks in the GC chromatograms according to the acyl carbon number (CN) of the triglyceride and fatty acid composition of the triglycer ides were also analyzed by GC. From the results, the major triglycerides of Job's tears lipids were estimated to be C18:1 C18:2 C18:2 (OLL, 38.2%), C16:0 C18:2 C18:3 (PLLn, 15.7%), C18:1 C18:1 C18:2 (OOL, 12.6%).
이택수,김근향,배정설 한국농화학회 1986 Applied Biological Chemistry (Appl Biol Chem) Vol.29 No.2
Three types of Kochujang(soybean-red pepper paste) were prepared with glutinous rice flour (group A), glutinous rice grain (group B) or the mixture of flour and grain (group C) to investigate some chemical composition, enzyme activities and the texture during aging period. 'There were no remarkable differences in the contents of moisture, crude protein, crude fat, minerals and alcohols, titrable acidity and pH among the tested groups. Amino nitrogen content, acidic protease and saccharogenic amylase activities were measured to be higher values for group A whereas reducing sugar content higher values for group B. All tested groups contained Ca, Cu, Cu, K, Mn, Mg, P and Fe, particularly higher amount of K but a trace of Cu, W and Fe. All tested groups showed higher content of aspartic acid, glutamic acid, cystine, proline and lower content of histidine and valine 60 days after the prepar anon. The total free amino acid content was 16.49 ㎎/g for group A, 13.68㎎/g for group B and 15.84㎎/g for group C. The measurement of texture showed high values of hardness and adhesiveness with group A immediately after the preparation and with group B at the end of aging. Cohesiveness and springiness were high with group A while low with group 13 throughout aging period.
메주균을 달리한 숙성 된장의 유리아미노산 , 유리당 및 유기산 조성의 비교
이택수,안호선,배정설 한국농화학회 1987 Applied Biological Chemistry (Appl Biol Chem) Vol.30 No.4
Three lots of mejues were prepared with three different strains of Aspergillus oryzae, Bacillus natto, Bacillus subtilis and one was made by conventional method. The four different soy bean pastes were analyzed for compositions of free amino acids, sugars and organic acids during the period of fermentation. Amino nitrogen contents in the samples of A. oryzae were higher than others throughout the aging period. The amounts of each amino acids were varied markedly among the samples after 20-days, while glutamic acid, aspartic acid, lysine and phenylalanine were dominant. in all samples after 90-days. Glucose contents were found to be in the range of 0.46∼2.66% and other sugars of fructose, sucrose, rhamnose and maltose were less than 0.35%. The levels of total free sugar were relatively higher in the samples prepared with B. natto than others. Curie, lactic, malic, acetic and oxalic acids were identified, and the content of lactic acid was higher in the samples of A. oryzae, whereas citric acid was higher in conventional method.