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서형주,유광원 高麗大學校 倂設 保健大學 保健科學硏究所 1997 保建科學硏究論集 Vol.6 No.1
Onion hydrolysate prepared with celluclast 1.5L and pectinex showed characteristics as follows ; 86% of D.H.(Degree of Hydrolysis), 54 ㎎/㎖ of total sugar, 31 ㎎/㎖ of reducing sugar, 48 ㎎/㎖ of phenols, and 83% of yield. Onion hydrolysate was processed browning reaction during storage. Browning reaction was rapidly processed under alkali condition. But changes of phenols content was showed an opposite trends of brewing degree. Browning degree was increased with decreasing concentrate degree(below 60 brix) and increasing storage temperature. And phenols content was a same trends of browning degree according to concentrate degree and storage temperature. On the contrary, browning reaction was slowly processed under neutral pH(pH 5.2-7.0), high concentrate degree(above 60 brix) and low storage temperature. Brewing degree(absorbance at 420 ㎚) was 0.352 at early storage time for 37℃ and was 0.481 at 7 days storage. Browning degree was increased with increasing storage time.
서형주 한국식품영양학회 1995 韓國食品營養學會誌 Vol.8 No.4
명태단백질의 이용성을 향상시키기 위한 방법으로 pronase를 이용한 가수분해를 제조하였다. 명태로 부터 고기풀을 제조하여 pronase를 기질 g당 1,000 units에 해당하는 양을 가하여 pH 7.0, 40℃에서 4시간 가수분해하여 89%의 가수분해도를 보이는 명태단백질의 가수분해물을 제조하였으며 총질소량과 아미노태 질소량은 가수분해가 진행될수록 증가하는 경향을 보였다. 또한 고미와 소수성도 역시 반응초 3.3와 299.3에서 4시간 가수분해시 1.8과 229로 감소하였다. 고미와 밀접한 관계를 가지는 소수성 아미노산(Tyr, Met, Ala, Ilu, Leu, Phe)는 1, 2시간 가수분해시 42.6%와 42.9%로 증가하다가 가수분해가 진행될수록 감소하여 4시간 가수분해시 36.7%로 감소하였다. 정미성 아미노산(Asp, Glu, Pro, Ser, Thr, Gly)은 가수분해가 진행될수록 증가하는 경향을 보여, 4시간 가수 분해시 46.4%의 함량을 보였다. In order to enhance the utility of alaska-pollack, the optimum conditions for the preparation of pronase hydrolysate. The optimum temperature and pH for the hydrolysis of alaska-pollack by pronase were 40℃ and pH 7.0. The reaction time and enzyme concentration were 4 hr and 1,000 units per g of substrate. Under the above optimum conditions alaska-pollack was hydrolysed by pronase yielding a hydrolytic degree of about 89%. The bitterness and hyrophobicity of pronase hydrolysate were decreased with increasing reaction time. Hydrophobic amino acids(Tyr, Met, Ala, Ilu, Leu, and Phe) were increased for 2 hr, but further hydrolysis was showed decrease of hydrophobic amino acids content. Palatable amino acids(Asp, Glu, Pro, Ser, Thr and Gly) were increased with hydrolysis time.
서형주,손종연,김윤숙 한국식품영양학회 1995 韓國食品營養學會誌 Vol.8 No.3
Cheese milk를 기질로 하여 pronase등 protease와 palanatase ML등 lipase를 이용하여 EMC를 제조하였다. Cheese milk 가수분해에 관여하는 각 protease의 반응 조건을 살펴본 결과, pronase-30℃, pH 7.0, pancreatin-40℃, pH 8.0, paciflc protease-30℃, pH 7.0과 Asp. sp. 기원 protease-50℃, pH 8.0에서 최대의 활성을 보였으며, lipase의 반응 조건은 pancreatic lipase-50℃, pH 8.0, palatase ML-50℃, pH 7.0과 Candida cylindracea 기원 lipase-40℃, pH 6.0 이었다. 최적 반응조건에서 가수분해를 행한 결과 반응 시간이 증가할수록 유리아미노산의 양과 유리지방산의 양이 증가하는 경향을 보였다. Pacific protease와 pronase에 의해 가수분해시 0.67㎎/㎖과 0.74 ㎎/㎖의 유리 아미노산을 생성하였으며, 유리 아미노산중 glutamic acid와 leucine이 가장 많은 함량을 보였다. Candida cylindracea 기원 lipase를 이용하여 가수분해시 가장 많은 유리 지방산생성량(24.63 ㎎/㎖)을 보였다. 각 EMC의 지방산조성을 살펴본 결과 butyric acid, palmitic acid, stearic acid와 oleic acid의 함량이 보였다. Pancreatin에 의해 가수분해 후 각 lipase를 사용하여 제조한 EMC의 관능검사 결과, pancreatic lipase를 이용한 EMC가 가장 쓴맛이 강하였고, palatase에 의한 EMC는 가장 바람직한 cheese 향기를 가지고 있다 For the production of EMC, various proteases and lipases were used to hydrolyse cheese milk. The optimal conditions of various proteases were as follows ; pronase-30℃, pH 7.0, pancreatin-40℃, pH 8.0, pacific protease -30℃, pH 7.0 and protease from Asp. sp. -50℃, pH 8.0. The optimal conditions of various lipases were as follows : pancreatic lipase-50℃, pH 8.0, palatase ML-50℃, pH 7.0 and lipase form Candida cylindracea-40℃, pH 6.0. After hydrolysation under optimal conditions, the amounts of free amino acid and free fatty acid were increased with reaction time. Hydrolysates of pacific protease and pronase were showed high amount of free amino acid(0.67㎎/㎖ and 0.74㎎/㎖). Especially EMC had high amount of glutamic acid and leucine. Lipase from Candida cylindracea produced high amount of free fatty acid(24.63㎎/㎖). Butyric acid, palmitic acid, stearic acid and oleic acid among free fatty acids were showed high amounts. Sensory evaluation of various EMC were tasted with 8 panelist. EMC produced with pancreatic lipase was most bitterness and EMC produced with palatase ML was best acceptable cheese flavor.
Moving reactor model for the MULTID components of the system thermal-hydraulic analysis code MARS-KS
서형주,최문희,박상욱,김건우,조형규,정법동 한국원자력학회 2022 Nuclear Engineering and Technology Vol.54 No.11
Marine reactor systems experience platform movement, and therefore, the system thermal-hydraulic analysis code needs to reflect the motion effect on the fluid to evaluate reactor safety. A moving reactor model for MARS-KS was developed to simulate the hydrodynamic phenomena in the reactor under motion conditions; however, its applicability does not cover the MULTID component used in multidimensional flow analyses. In this study, a moving reactor model is implemented for the MULTID component to address the importance of multidimensional flow effects under dynamic motion. The concept of the volume connection is generalized to facilitate the handling of the junction of MULTID. Further, the accuracy in calculating the pressure head between volumes is enhanced to precisely evaluate the additional body force. Finally, the Coriolis force is modeled in the momentum equations in an acceleration form. The improvements are verified with conceptual problems; the modified model shows good agreement with the analytical solutions and the computational fluid dynamic (CFD) simulation results. Moreover, a simplified gravity-driven injection is simulated, and the model is validated against a ship flooding experiment. Throughout the verifications and validations, the model showed that the modification was well implemented to determine the capability of multidimensional flow analysis under ocean conditions.
수원 5호 채소 추출물의 유리라디칼 소거 및 Xanthine Oxidase 활성 저해
서형주,김영순,조정순 ( Hyung Joo Suh,Young Soon Kim,Jung Soon Cho ) 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.40 No.3
To examine the characteristics of the antioxidative property of Buckwheat components, acetone extracts from a buckwheat, Suwon 5, was fractionated using five solvents. Hexane, ethylacetate, ether, butanol and water fractions were obtained. Butanol fraction showed the greatest electron donating ability and inhibitory effect on lipid peroxidation. It also showed the most excellent activity in the superoxide radical scavenging activity by xanthine/xanthine oxidase-cytochrome c reduction system. Spectrophotogram of butanol fraction was similar to that of rutin. Superoxide radical scavenging activity was related to the contents of rutin. Inhibitory effect of each fraction on xanthine oxidase was also measured. Butanol fraction had the strongest inhibitory effect on xanthine oxidase and IC_(50), was 3.1 ㎍. The inhibition type of butanol fraction on xanthine oxidase turned out to be a mixture of the uncompetitive and non-competitive modes.