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유경단(Gyeong-Dan Yu),장윤희(Yun-Hui Jang),김정일(Jeong-Il Kim),이지은(Ji-Eun Lee),안기홍(Gi Hong An),문윤호(Youn-Ho Moon),차영록(Young-Lok Cha),최인후(In-Hu Choi),안종웅(Jong Woong Ahn),구본철(Bon-Cheol Koo),이경보(Kyung-Bo Lee) 한국육종학회 2015 한국육종학회지 Vol.47 No.4
This study was carried out to establish the optimal conditions for callus induction and plant regeneration using immature inflorescence of M. sacchariflorus cv. ‘Wooram’, a bioenergy crop selected in Korea. Callus induction rate was the highest (93.3%) in MS medium containing 3 mg L-1 2,4-D, and 86.7% in MS medium containing 3 mg L-1 2,4-D combined with 0.1 mg L-1 BA. Plant regeneration rate was high when the calli derived from the medium containing BA was used, as compared with those derived from the BA-minus medium. The results showed that the medium conditions containing 5 mg L-1 BA combined with 0.1 mg L-1 NAA was the most effective in plant regeneration of which the rate reached 86.7%. The regenerated shoots were separated from the calli and roots over 3 cm were developed from the shoots after 4 week culture on basal MS medium without supplementation. The plantlets were then transferred to soil and cultured in greenhouse. After 5 weeks, the plants with the height of at least 20 cm were successfully acclimatized.
새로 개발된 유색고구마인 단자미와 호감미로부터 분리한 전분의 이화학적 특성
이채은,노준희,김욱,유경단,신말식,Lee, Chae Eun,No, Junhee,Kim, Wook,Yu, Gyeong-dan,Shin, Malshick 한국식품조리과학회 2018 한국식품조리과학회지 Vol.34 No.3
Purpose: The physicochemical characteristics of starches purified from newly developed sweet potato cultivars, purple fleshed Danjami and orange fleshed Hogammi were examined to determine the processing quality and suitability for food products. Methods: The starch was isolated using the alkaline steeping method. The physicochemical, pasting, and thermal properties; morphology and crystallinity were investigated. Results: The amylose contents of Danjami and Hogammi starches were 26.77% and 27.37%, respectively, but the swelling power of Danjami starch was lower than that of Hogammi starch (p<0.05). The shape of the starch Danjammi and Hogammi granules were round, polygonal, with an average granule size of $11.86{\mu}m$ and $11.70{\mu}m$, respectively. The initial pasting temperature of Danjami starch ($76.75^{\circ}C$) was significantly higher than that of Hogammi starch ($71.05^{\circ}C$), and the trough, final viscosities of Danjami starch were higher than those of Hogammi starch (p<0.05). The Danjami starch showed a single endotherm, whereas the Hogammi starch showed a biphasic endotherm with two peak temperatures. The difference between the onset temperature and conclusion temperature (${\Delta}T$) was higher in Hogammi starch than in Danjami starch. The two starches exhibited all $C_b$ type crystallinity according to x-ray diffraction. Conclusion: The Danjami and Hogammi sweet potato starches have similar physicochemical properties, but different pasting properties, which might be caused the difference in the molecular structure of the starch.
문윤호(Youn-Ho Moon),이지은(Ji-Eun Lee),유경단(Gyeong-Dan Yu),차영록(Young-Lok Cha),송연상(Yeon-Sang Song),이경보(Kyeong-Bo Lee) 한국청정기술학회 2016 청정기술 Vol.22 No.4
본 연구는 억새 바이오매스로 성형한 연료펠릿의 실용화를 앞당기기 위해 소나무 톱밥 펠릿과 비교한 성형 단계별 물리적 특성 변화, 소요 전력 그리고 성형된 펠릿의 품질을 조사하고, 연소 특성 개선을 위해 석회혼합 비율별로 펠릿을 성형하여 회분 함량 등 연소특성을 조사하였다. 겉보기 밀도는 억새가 원료단계와 분쇄 후에 소나무 톱밥에 비해 낮았으나 펠릿 성형 후에는 소나무 톱밥과 비슷하였다. 수분함량은 억새가 원료 단계에서 소나무 톱밥에 비해 높았으나 분쇄 후에는 비슷하였고, 펠릿 성형 후에는 낮아졌다. 억새는 소나무 톱밥 펠릿성형 공정에 없는 밀도증가 단계가 있지만 총 소요 전력이 비슷하였고, 성형된 펠릿의 내구성과 성형율도 소나무 톱밥과 차이가 없었다. 억새 펠릿은 석회혼합 비율이 증가함에 따라 회분함량이 증가하고 고위 발열량이 다소 낮아졌으나, 회분 용융점이 높아지고 clinker 발생률은 감소하는 경향이었다. In this study we made fuel pellet from miscanthus biomass and investigated changes of physiological characteristics and electricity consumption of pelletizing process in comparison with fuel pellet made of pine sawdust. We also examined combustion characteristics including ash content and clinker forming ratio with fuel pellet made of mixing with micanthus biomass and lime powder. Bulk density of ground-miscanthus and pine sawdust were 158 g L<SUP>-1</SUP> and 187 g L<SUP>-1</SUP>, respectively. Bulk density of ground miscanthus was lower than that of pine sawdust, but increased to 653 g L<SUP>-1</SUP> after pelletizing, which was similar to 656 g L<SUP>-1</SUP> of pine sawdust pellet. Moisture content in raw miscanthus and ground miscanthus were 17.0% and 11.8%, respectively. Moisture content in ground miscanthus was similar to that of pine saw dust and decreased to 6.73% after pelletizing, which was 7.7% lower than that of pine sawdust pellet. Although 27 kWh ton-1 were required for compaction press that was an additional process in miscanthus pelleitizing, total required electricity was 193 kWh ton-1 which was similar to 195 kWh ton-1 of pine sawdust pellet pelleitizing. Pellet durability and pelletizing ratio of miscanthus were 98.0% and 99.7%, respectively, which were similar to 98.1% and 99.4% of pine sawdust pellet. When lime mixing ratio increased, ash melting degree and clinker forming ratio of miscanthus pellet increased. While higher heating value and clinker forming ratio of miscanthus pellet decreased.
압착식, 압출식 착유 대마 종실유의 색깔과 주요성분 비교
문윤호(Youn Ho Moon),송연상(Yeon Sang Song),김광수(Kwang Soo Kim),이지은(Ji Eun Lee),유경단(Gyeong Dan Yu),이영화(Young Hwa Lee),이경보(Kyeong Bo Lee),최인성(In Seong Choi),차영록(Young Lok Cha) 한국유화학회 2017 한국응용과학기술학회지 Vol.34 No.3
대마[Cannabis sativa L.]는 오랫동안 섬유작물로 재배되었지만 종실의 기름 함량이 많고 불포화지방산 비율이 높아 식용유 원료작물로 유망하다. 오랫동안 대마 종실유를 이용해온 유럽의 여러 나라에서는 압출식으로 착유하는데, 이용 역사가 짧은 우리나라에서는 대마 종실유에 대한 정보 부족으로 소비자 기호도가 낮은 편이다. 본 연구는 압착식과 압출식으로 착유한 대마 종실유의 성분을 분석하여 소비자들에게 올바른 정보를 제공하기 위해 수행하였다. 압출식 착유기로 착유하면 착유량이 압착식에 비해 많았다. 착유 부산물인 유박은 압출식에서는 으깨어져 얇고 납작하게 배출되지만, 압착식은 종실이 다소 납작해졌으나 종실의 형상을 유지하였다. 압출식 착유 종실유는 압착식에 비해 Chlorophyll A, B 및 Carotenoid 함량이 높아 명도(L)는 낮고 녹색과 황색은 진하였다. 지방산 조성에서 Palmitic acid, Stearic acid, Oleic aicid, γ-Linolenic acid 비율은 압출식 착유 종실유가 압착식에 비해 다소 높았으나, Linoleic acid와 α-Linolenic acid는 낮았다. 대마 종실유는 총 토코페롤 함량이 많고 그 중 γ-Tocopherol 함량이 많은 것이 특징이었는데 압출식 착유 종실유가 압착식에 비해 다소 적었다. Hemp [Cannabis sativa L.] has been cultivated as a fiber crop for long history, but it was a good oil crop because its seed contain plenty of lipid which is high ratio of unsaturated fatty acid. Hemp seed oil was extracted with a extruding method in many countries including Europe. The color of oil extracted with extruding method is dark green which could be difficult to attract consumer’s interest in Korea because of insufficient information about hemp seed oil. This study was conducted to know correct information about hemp seed oils which were extracted with pressuring and extruding methods. In extruding method, seeds were crushed during the extracting process and discharged oil cake in shape of thin ribbon, but maintained seed shape although the seed were slightly flatted in pressuring method. Oil yield were higher in the extruding method in comparison with pressuring method. The oil have lower degree of lightness but higher degree of greenness and yellowness in the extruding method in comparison with pressuring method because of higher content of chlorophyll A, B and carotenoid. In fatty acid composition, the ratio of palmitic acid, stearic acid, oleic acid and γ-linolenic acid were higher but linoleic acid and α-linolenic acid were lower in the extruding method in comparison with pressuring method. The content of total tocopherol and γ -tocopherol were lower in the extruding method in comparison with pressuring method.
이형운(Hyeong-Un Lee),남상식(Sang-Sik Nam),정미남(Mi-Nam Chung),김재명(Jae-Myung Kim),한선경(Seon-Kyeong Han),유경단(Gyeong-Dan Yu),양정욱(Jung-Wook Yang),강용구(Yong-Ku Kang),황엄지(Eom-Ji Hwang),이임빈(Im-been Lee),박진천 한국육종학회 2022 한국육종학회지 Vol.54 No.2
In 2019, ‘Bodeuremi’ was developed as a high-yielding sweetpotato variety with good palatability. It was derived from a cross between ‘MI2006-58-02’ with high yield and ‘Beniharuka’ (IT309504) with good palatability. The storage roots of ‘Bodeuremi’ have a red skin, light orange flesh, and an ovate shape. When steamed, ‘Bodeuremi’ storage roots exhibit a moist texture and are more tender than those of the check variety ‘Pungwonmi’. The sugar content of steamed ‘Bodeuremi’ storage roots was 33.4 mg/100 g dw, which was 6.0% higher than that of ‘Pungwonmi’. The marketable yield of ‘Bodeuremi’ storage roots was 30.3 MT/ha in the early season culture, which was 4.5% higher than that of ‘Pungwonmi’ with high yield in the early season culture. ‘Bodeuremi’ is resistant to root-knot nematode and moderately resistant to Fusarium wilt. ‘Bodeuremi’ is expected to contribute to increased income of sweetpotato growers as it has high cultivation stability and can be shipped at a time when the market price is high owing to its high yield in the early cultivation.
Paenibacillus jamilae BRC15-1의 Cellulase 생산 최적화
차영록(Young-Lok Cha),윤영미(Young-Mi Yoon),윤하얀(Ha-Yan Yoon),김중곤(Jung Kon Kim),양지영(Ji-Young Yang),나한별(Han-Beur Na),안종웅(Jong-Woong Ahn),문윤호(Youn-Ho Moon),최인후(In-Hu Choi),유경단(Gyeong-Dan Yu),이지은(Ji-Eun Lee),안기 한국생물공학회 2015 KSBB Journal Vol.30 No.6
In this study was selected the cellulolytic microorganism and investigated optimum condition of cellulase production for the cellulosic bioethanol production. A bacterial strain Paenibacillus jamilae BRC15-1, was isolated from soil of domestic reclaimed land. For optimizing cellulase production from the selected strain, various culture parameters were investigated such as culture medium, pH (pH 4~10), temperature (25~50℃) and culture time (2~72 h). As a result, P. jamilae BRC15-1 efficiently produced cellulase from cellulosic biomass under following conditions: 24 h of culture time (pH 7, 40℃) in manufactured media of CMC (carboxymethyl cellulose) with peptone. Optimum saccharifying condition of crude enzyme produced from P. jamilae BRC15-1 was identified on pH 6 and 40℃ of reaction temperature, respectively. This crude enzyme from P. jamilae BRC15-1 was used for saccharification of pretreated sweet sorghum (Sorghum bicolor var. dulciusculum Ohwi) bagasse under the optimal condition. Finally, pretreated sweet sorghum bagasse including 0.1 g of glucan was saccharified by crude enzyme of P. jamilae BRC15-1 into 2.75 mg glucose, 0.79 mg xylose and 1.12 mg arabinose.