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방사선 조사가 분리대두단백의 기능적, 구조적 특성에 미치는 영향
오경남,이숙영 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.3
The effects of irradiation on the functional and structural characteristics of soy protein isolates were studied. Soymilk was irradiated at 1, 5, and 10kGy, after which soy protein isolates were prepared. The functional properties of soy protein isolates were examined including solubility, emulsion capacity and stability, foam capacity and stability, structural properties as represented by SDS-PAGE pattern, and secondary and tertiary structures. The solubility and emulsion capacity were increased by radiation treatment at 1kGy however the values were adversely affected again as dosage was increased above 5kGy. As irradiation dosage increased, an increase of foaming capacity at lkGy and a decreasing turnover afterwards were also noted in foaming capacity, although the differences were not statistically significant. The SDS-PAGE pattern showed fragmentation and aggregation of protein molecules as affected by irradiation in proportion to the dosage increase. The results of CD and fluorescence spectroscopy revealed increased aperiodic structure contents with the dosage increase. It was assumed that irradiation dosagefrom 5 to 10kGy could initiate minimal denaturation of protein in various foods compared to general heat treatment.
감광성고분자의 합성에 관한 연구(II) -Aromatic Azide에 의한 Polyvinyl Alcohol의 광가교
오경남,홍성일 한국섬유공학회 1983 한국섬유공학회지 Vol.20 No.3
Photosensitive polymers of 4, 4-diazidodiphenyl+PVA, diazidoterephthalate + PVA, and PVA-p-azidobenzoate were prepared and their photosensitive characters were studied. The results showed that the gel fraction was 0.85 for PVA-p-azidobenzoate and 0.45 for 4, 4-diazidodiphenyl+PVA and diazidoterephalate +PVA respectively. Sensitizers of acetophenone, benzophenone and 5-nitroacenaphthene were added, and following effects were observed for each type of photosensitive resins. In the case of 4, 4-diazidodiphenyl+PVA, all sensitizers increased gel fraction to the same value of 0.55. However, in the case of diazidoterphthalate + PVA, gel fraction was increased to 0.70 by benzophenone and 0.55 by acetophenone. When benzophenone, acetophenone and 5-nitroacenaphthene were added to PVA-p azidobenzoate, the gel fractions were increased to be 0.95, 0.90 and 0.90, respectively.
유전자재조합식품에 대한 관련 식품위생공무원의 인지도 조사
오경남,이순호,이우영,박혜경,박선희 한국식품위생안전성학회 2005 한국식품위생안전성학회지 Vol.20 No.1
유전자재조합식품과 관련된 담당 총무원 및 기타 전문가들의 인지도출 조사하기 위해서 설문조사를 실시하였다. 응답자들을 근무년수별, 소속별, 업무별로 분류하였으며 설문지의 각 문항에 대한 결과는 위 분류별로 통계분석하여 빈도수 및 응답률로 나타내었다. 조사 결과, 유전자재조차식품에 대해 들어본 경험은 95% 이상으로 나타났으며, 유전자재조합식품의 혜택은 식량난 해결이라고 가장 만이 응답하였다. 유선자재조합식품의 표시에 대해서는 '90% 이상이 표시해야 한다' 또는 '가급적 표시해야 한다'로 응답하석 식품위생공무원 및 기타 전문가들은 유전자재조합 표시를 절실히 필요로 하고 있었으며 학력 수준 및 전문 수준이 높을수록 구입하여 먹을 의향이 높은 것으로 나타났다. 응답자 대부분은 근무년수별, 소속별, 업무별 구분에 상관없이 기본적인 지식은 있는 것으로 나타났으나 시·도 공무원 및 국립검역소 그룹은 다른 전문가 그룹에 비해서 유선자재조합식품에 대한 정보가 부족한 깃으로 나타났다. 유전자재조합식품에 대한 안전성 인식은 대제로 안전하다는 견해를 가지고 있었으나 20년 이상 근무자와 일반 행정 업무자는 다른 그룹에 비매시 안신하지 않거나 불안하다는 견해를 더 많이 나타냈다 식품의 안전성을 위협하는 가장 큰 요인은 ‘식품취급 부주의 및 취급 불량'으로 응답하였으며, 유전자재조합식품이 위협요인이라고 응답한 사람은 매우 적었나(4.4%). 결론적으로 유전자재조합식품 관련 공무원 및 기타 전문가들은 일반시민들에 비해서 섭취나 안전성에 보다 긍정적인 견해를 나타냈지만 생물학 지식에 대해서는 그룹별 차이가 있었으며 유전자재조한식품에 대한 민인업무 치리에 어려운 점을 겪고 있는 것으로 보아 관련 전문가들에게도 교육 및 홍보가 필요한 것으로 파악되었다 A survey was conducted to investigate the perception of food sanitation officers toward the Genetically Modified Foods. Thee were mainly, from Regional Agencies of KFDA, CityiProvince office, and National quarantine station. Some of them were professors of university and researchers of research institute, Most of respondents had experiences of hearing or reading GM foods (over 95%) and over 90% of respondents much needed the label of GM foods. Although some of officers of city/province office and national quarantine station showed less knowledge than other respondent groups, most of respondents had basic knowledge about biology. The frequency of respondents worked over 20 years and worked in the general administration was higher than that of other groups in the question of unsafe of GM foods. The answer frequency- of careless treatment of foods was highest in the question of risk factor, and the frequency of GM foods was lowest (4.4%). It was concluded that trod sanitation officers had positive opinion about GM foods, but there were some differences in the know ledge among agencies. Therefore, it is necessary more educations and informations are needed for food sanitation officers.