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합성배지에서 불로초가 생산하는 섬유소분해효소에 관한 연구
윤세억,최윤희,홍재식 한국균학회 1986 韓國菌學會誌 Vol.14 No.2
Factors affecting the productivity of cellulolytic enzymes and the mycelial growth of Ganoderma lucidum CAFM 9065 were examined is synthetic media. Among the carbon sources tested, Na-CMC was the best for the production of avicelase CMC ase, and cellobiose for β-glucosidase. Soluble starch and cellobiose were the best for the mycelial growth. The optimum concentration of Na-CMC for the production of the enzymes was 1.0%, and mycelial growth increased remarkably with the higher concentration of Na-CMC. Glucose inhibited the production of the enzymes, but stimulated the mycelial growth. Among the nitrogen sources used, peptone was the most effective for the production of the enzymes, and the appropriate concentration of peptone was 0.2%. The mycelial growth was stimulated with the increase of the concentration of peptone up to 0.5 %. The optimum concentration of KH₂PO₄ for the production of the enzymes and mycelial growth was 0.3 and 0.2%, respectively. The optimum concentration of MgSO₄·7H₂O for the production of the enzymes and mycelial growth was 0.02.%. The production of the enzymes was facilitated by folic acid at a low concentration (0.03 ㎎/ℓ), and mycelial growth by inositol. The optimum temperature for the production of the enzymes and mycelial growth was 30℃. The optimum pH for the production of avicelase and β-glucosidase was 5.0 equally and CMCase 5.5. The activities of avicelase and CMCase were the highest at 8 and 10 days of culture, respectively and that of β-glucosidase at 16 day culture. The growth of mycelium was the highest at 12 days of culture at pH 5.0.
The role of immobilized rennet on carbon cloth in flavor development during ripening of Gouda cheese
정수현,윤세억,문성필 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.6
Rennet-free Gouda (RFG) cheese was prepared to investigate the influence of rennet on the non-volatile and volatile profiles of cheese and was characterized by HPLC and GC/MS analyses. Chymosin, a major protease in rennet, was immobilized onto oxidized and chemically modified carbon cloth. The chymosin immobilization efficiency was 60.4%, and the milk-clotting activity used as an index of the stability of the immobilized chymosin decreased by around 20% in 2 weeks. However, the activity was maintained at 70–80% from 2 weeks to 32 weeks and was more stable than that of chymosin solution alone. Non-volatile (organic acids) and volatile profiles of the RFG cheese and rennet-containing normal Gouda cheese were not significantly different during ripening with a few exceptions. Therefore, it can be concluded that cheese flavor is developed by lactic acid fermentation, irrespective of the presence of rennet.
동결이 두류의 cooking time 과 맛에 미치는 영향
최윤희,윤세억,김명곤,이덕례 한국농화학회 1992 Applied Biological Chemistry (Appl Biol Chem) Vol.35 No.4
The effect of freezing on cooking times, tastes and microstructures of beans were examined. Freezing was effective in shortening of cooking time and improving of the taste: while the cooking time was reduced to one-half by freezing, textures, flavors and overall acceptabilities of black bean and soybean were improved by freezing. A high correlation was found between sensory texture and Instron puncture force, and sensory texture was predictable from puncture force using equation. The microstructure of cotyledonary cells of soybean was characterized with thick cell wall and no difference was observed between frozen and non-frozen soybean. But the spherosome enclosing the protein body was destructed by freezing.