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성락계,Sung, Nack-Kie 한국응용생명화학회 1969 Applied Biological Chemistry (Appl Biol Chem) Vol.12 No.1
The characteristics of crude enzyme produced from Trichoderma viride($O_2-1$) which isolated from half spoiled Locust acacia wood (Robinia Pseudacacia Linne) were examined in this paper. The results obtained were summarized as follows: 1) As a results of enzymatic action on several cellulose substrate it was found that there were some sorts of cellulase in crude enzyme. 2) The activity of C.M.C. ase and ${\beta}-glucosidase$ were decreased in accordance with increasing concentration of substrate, and filter paper saccharifying enzyme relatively increased in accordance with increasing concentration of substrate and enzyme in couse of time. 3) The optimal pH of each enzyme was 5.0 and the range of stability on pH generally from 3 to 6. 4) In disintegrating activity on filter paper, in decomposing activity on C.M.C. and $p-nitrophenyl-{\beta}-D-glucoside$, and in saccharifying activity on filter paper, the optimal temperatures were $50^{\circ}C.,\;60^{\circ}C,\;and\;65^{\circ}C$. 5) The order of stability on temperature was as follow; saccharifying activity on filter paper decomposing activity on C.M.C. disintegrating activity on filter paper>decomposing activity on $p-nitrophenyl-{\beta}-D-glucoside$. 6) The activity of the enzymes was inhibited with mercuric and silver ion, and activated with potassium. 반부후(半腐朽) 아까시아나무(Robinia Pseudacacia Linne)에서 분리(分離)한Trichoclerma viride $(O_2-1)$가 생성(生成)하는 조효소(粗酵素)의 성질(性質)을 실험(實驗)하여 다음과 같은 결과(結果)를 얻었다. 1) 각종(各種)의 섬유소기질(纖維素基質)에 반응(反應)시켜본 결과(結果) 수종류(數種類)의 cellulase가 혼존(混存)함을 알았다. 2) C.M.C 및 ${\beta}-glucoside$ 분해효소(分解酵素)는 기질(基質)의 농도(濃度)가 증가(增加)함에 따라 분해율(分解率)이 낮았으며 여지당화효소(濾紙糖化酵素)는 기질(基質) 및 효소량(酵素量)이 증가(增加)되고 시간(時間)의 경과(經過)에 따라 분해율(分解率)이 상대적(相對的)으로 증가(增加)되었다. 3) 각효소(各酵素)의 최적활성(最適浩性) pH는 5.0이였으며 pH 안정성(安定性)은 대체(大體)로 pH $3{\sim}6$ 이였다. 4) 최상활성온도(最適活性溫度)는 여지붕괴력(濾紙崩壞力)이 $50^{\circ}C$ C.M.C.및 $p-nitro-phenyl-{\beta}-glucoside$ 분해력(分解力)이 $60^{\circ}C$ 여지당화력(濾紙糖化力)이 $65^{\circ}C$에서 최고활성(最高活性)을 나타내었다. 열(熱)에 대(對)한 안정성(安定性)은 여지당화력(濾紙糖化力), C.M.C 당화력(糖化力), 여지붕괴력(濾紙崩壞力), ${\beta}-glucoside$ 당화력(糖化力)의 순위(順位)였다. 5) 금속(金屬) Ion에 대(對)한 영향(影響)은 $Hg^{++},\;Ag^+$ 각효소(各酵素)에 대(對)하여 조해(阻害)하였으며 $K^+$는 각효소(各酵素)를 활성화(活性化)하였다.
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李千洙,金鍾奎,奇宇京,成洛癸 慶尙大學校 1972 論文集 Vol.11 No.-
고구마 軟腐病所에서 分離한 細菌 ??가 生産하는 酵素中에서 macerating acton을 하는 酵素를 究明하기 위한 資料로 쓰기 위해 macerating enzyme의 生成에 미치는 pectin의 影響과 生成한 macerating enzyme와 pectolytic enzymes의 一般전 性質을 조사한 결과는 다음과 같다. 1. 細菌 ??는 酵素生成培地(wheat bran media)에 pectin을 加하므로써 macerating enzyme을 效果的으로 生産했다. 2. pectic acid liquefying activity, pectin liquefying activity, pectin esterase,와 macerating enzyme은 各各 1) 最適作用 pH가 7.2∼7.8, 7.2, 6.0, 6.5∼7.5 2) 最適作用溫度는 50℃, 50℃, 60℃, 50℃ 3) pH 安定性은 3.0∼8.0, 5.0∼8.0, 3.0∼8.0, 및 3.0∼8.0이었다. The influence of pectin on production of macerating enzyme by isolated bacterial ?? and the enzymological properties of its macerating enzyme produced and pectolytic enzymes were studed. The results obtained were summarized as follows: 1. Macerating enzyme was effectively produced in the media adding pectin. 2. The optimum pH of pectic acid liquefying activity, pectin liquefying activity, pectin esterase and macerating enzyme were 7.2∼7.8, 7.2, 6.0 and 6.5∼7.5 respectively. 3. The optimum temperature of pectic acid liquefying activity, pectin liquefying activity and macerating enzyme were 50℃., and that of pectin esterase was 60℃. 4. The pH stability of pectic acid liquefying activity, pectin esterase and macerating enzyme were 3.0∼8.0, and that of pectin liquefying activity was 5.0∼8.0.
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張權烈,成洛癸 진주농과대학 1966 진주농과대학 연구논문집 Vol.- No.5
大豆 種子의 脂肪과 蛋白質 含量을 品種別로 分析하고 이들 成分含量과 生態的 또는 形態的 特性 과의 相關關係를 究明하여 種子의 成分含量에 關한 優良個 의 選拔의 參考에 供하고자 簡單한 實驗을 한바 그 結果를 要約하면 다음과 같다. 1. 兩成分含量과 品種의 生育日數와의 關係를 보면 早生인 것일수록 脂肪含量이 많고 晩生일수록 蛋白質含量이 많은 傾向이었다. 2. 100粒重과 兩成分含量과의 關係를 보면 大粒種은 蛋白質 含量이 많고 小粒種의 것은 脂肪含量이 많은 傾向을 보인다. 3. 脂肪含量과 蛋白質 含量 사이에 負의 相關의 傾向이 보였다. 이것은 이들 2成分含量이 모두 많은 品種의 育成은 매우 困難하다는 것을 意味한다. Saybean protein is important because of its high nutritive value for food and feed, and because on a dry weight basis it represents about 40% of the weight of the seed. Oil is also important component of the soybean seed, and because it represents about 20% of the weight of the seed. These studies were made on the correlation among these compositions of soybean varietal seeds and other characteristics of the plant. The results are summarized as follows: 1. In general, protein and oil content of soybean seeds are varietal characteristics, and the results showed that soybean plants of high protein content tend to produce the ones of low oil content. 2. The earlier the maturity of the variety is, the more the oil content becomes, and the later, the more the protein becomes. 3. These studies also showed the tendency that high protein varieties could be obtained from the large seed size varieties, whereas high oil varieties could be obtained from the small seed size varieties. Protein content had a tendency to vary inversely with oil content. Seeds with high percentage of oil were usually obtained from the varieties, yields were relatively low and grains were relatively small.
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Saccharomyces 속 (屬) 및 Bocillus 속을 접종한 한국재래식 고추장의 향기성분 동정
안철우,성락계 한국콩연구회 1989 韓國콩硏究會誌 Vol.6 No.1
韓國在來式 고추장의 醱酵熱成過種中, 香氣成分 生成에 主로 關與하는 Saccharomyces 屬 1株와 Bacillus 屬 3株를 各各 접종하여 담근, 고추장의 香氣成分을 同定한 結果를 要約하면 다음과 같다. Saccharomyces sp.는 tetrahydro geraniol, methoxy acetophenone 및 myrtanal의 生成에 主로 關與하며 Bacillus sp. B-l과 Bacillus sp. B-2는 furfuryl-n-butyrate, 그리고 Bacillus sp. B-3는 n-propylbenzene의 生成에 主로 關與하는 것으로 밝혀졌다.
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