Chitinonecetes opilio에서 추출한 chitosan에 대한 물성과 색소 제거

장재선 京畿專門大學 2000 京畿專門大學 論文集 Vol.- No.28

Chitosan was prepared from Chitinonecetes opilio. The aim of this paper was to study the physicochemical properties and dye removal of the chitosan from Chitinonecetes opilio. As the results of this study, the following conclusion were obtained : The content of Chitinonecetes opilio shell and chitosan were analyzed 11.1% and 12.0% moisture, 32.0% and 0.1% crude ash, 25.5% and 43.3% protein, 0.02% and 0.08% currie fat, 31.4% and 44.7% sugar, respectively. The glucosamine, degree of deacetylation and viscosity of the chitosan from Chitinonecetes opilio were 91.1%, 88.0% and 150cps. The removal rate of erythrosine according to varying time were 79.2% on the 10 min, 89.6% on the 20 min, 91.7% on the 30 min, 91.7% on the 40 min, 91.7% on the 30 min and 93.7% on the 60 min. The removal rate of erythrosine according to varying temperature were 85.4%, 91.7% and 79.2% on the 30℃, 50℃ and 70℃, respectively. The removal rate of erythrosine according to varying chitosan amounts remarkably increased.

추출조건이 chitosan의 제조에 미치는 영향

장재선 京畿專門大學 2001 京畿專門大學 論文集 Vol.- No.29

Chitosan have been usually prepared by deacetylation of chitin derived from Crustacea species such as lobster and crab with cone. NaOH. However, such treatment not only deacetylation N-acetyl glucosamine residues but also causes degradation of glycosidic bonds of chitins, decreasing their molecular weight. Some fungi contains as components of their cell walls. If chitosans prepared from these fungi have unique properties compared with those derived from Crustacea species, they would be valuable for industrial use. Chitosan was isolated from Aspergillus oryzae. This can be the potential resource for the production of chitosan. The composition of A. oryzae has been investigated. The chemical analysis of A. oryzae was consists chiefly of carbohydrate(42.8%) and protein(42.5%), with smaller amounts of moisture(6.4%), ash(4.9%) and crude fat(3.4%). In the case of isolating of chitosan from A. oryzae, hot alkali extraction(40% NaOH, 120℃, Ihr.) was carried out to remove alkali soluble glucan, protein and lipid. This was followed by acetic acid extraction(0.5 N acetic acid, 95℃, 12hr.) to extract the chitosan. To isolated chitosan from A. oryzae and the affect of the yield of chitosan-glucan complex and glucosamine, the alkaline concentration, the temperature, and the extraction time were examined by ANOVA test. At the 5% significant level, the yield of chitosan-glucan complex was only affected by the extraction time while the glucosamine content was affected by the temperature. The yield of chitosan and chitosan-glucan complex were 5.89%(dry basis) and 20.73%(dry basis) of homogenized A. oryzae, respectively.

배양조건에 따른 담자조류의 지방산 조성 변화

장재선 京畿專門大學 1997 京畿專門大學 論文集 Vol.- No.25

여과 케이크의 압축성에 관한 연구

장재선 京畿專門大學 1996 京畿專門大學 論文集 Vol.- No.24

시판냉차의 위생물학적 연구

장재선 대한보건협회 1985 대한보건연구 Vol.11 No.2

생물학적 하·폐수 고도처리 효율증진을 위한 질산화균 배양에 관한 연구

장재선,우달식,문형극,송준상 대한환경공학회 2006 대한환경공학회 학술발표논문집 Vol.2006 No.12

Filter Medium의 여과특성에 관한 연구

장재선 京畿專門大學 1994 京畿專門大學 論文集 Vol.- No.21

ATP Bioluminescence와 간이미생물배지를 이용한 고등학교 급식시설의 위생상태 조사연구

장재선,황성희,Jang, Jae-Seon,Hwang, Seong-Hee 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.5

An investigation was conducted to evaluate the hygienic status of 33 high school foodservice systems in Yongin city by using hygiene management guide checklist, ATP bioluminescence assay and microbe inspection petrifilm (APC, coliform group, Staphylococcus aureus) of food utensils during use. The 22 hygiene management guide checklist items about facilities, personal hygiene, food control, distribution, washing and disinfection had good grade but there were some inadequate behaviors on observation. The inspection results showed their sanitary condition met the level B of the recommendation of Korea method, it means sanitary management system get settled but more practical CCP system was needed. ATP bioluminescence assay was conducted on surface of food facilities, ATP ranged 425~2,552 RLU on gloves, 541~70,251 RLU on apron, 1,596~88,490 RLU on working desk, 1,177~263,813 RLU on sterilizer grip, 715~32,814 RLU on sterilizer shelf, 114~619,725 RLU on refrigerator grip, 677~319,007 RLU on refrigerator shelf, 71~196,725 RLU on freezer grip, 1,535~233,375 RLU on freezer shelf. APC ranged $66.7{\pm}29.0CFU$ on freezer grip, $102.1{\pm}35.9CFU$ on refrigerator grip, $45.4{\pm}28.2CFU$ on heating cabinet grip, $58.8{\pm}40.4CFU$ on sterilizer grip, the number of coliform group ranged $5.6{\pm}4.9CFU$ on freezer grip, $9.1{\pm}8.7CFU$ on refrigerator grip, $1.2{\pm}1.1CFU$ on heating cabinet grip, $4.5{\pm}4.4CFU$ on sterilizer grip. S. aureus ranged $8.0{\pm}5.6CFU$ on freezer grip, $12.2{\pm}9.6CFU$ on refrigerator grip, $2.1{\pm}1.6CFU$ on heating cabinet grip, $11.6{\pm}6.4CFU$ on sterilizer grip.

유기용매별 맥문동 추출물의 항산화 활성 연구

장재선,Jang, Jae-Seon 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.4

This study was conducted to investigated the antioxidant activities of extract for Megmoondong fruit. Liriope platyphylla L. was extracted with 70% methanol at room temperature for 48 hr and concentrated under reduced pressure to measure its total polyphenol contents and electron donating ability. The total polyphenol contents were $7,253.50{\pm}335.43{\mu}g\;GAE/mL$ in 70% methanol extract, $1,239.77{\pm}9.30{\mu}g\;GAE/mL$ in methylene chloride fraction, $919.30{\pm}50.83{\mu}g\;GAE/mL$ in methanol fraction, $105.44{\pm}2.04{\mu}g\;GAE/mL$ in ethyl acetate fraction. The total polyphenol contents showed significant differences (p<0.05) between the solvents. The electron donating ability was $69.17{\pm}12.61%$ for 70% methanol extract, $33.11{\pm}1.77%$ for methylene chloride fraction, $5.19{\pm}2.59%$ for ethyl acetate fraction, and $20.16{\pm}1.04%$ for methanol fraction. The electron donating abilities were significantly different (p<0.05) between the solvents. The removal ability of superoxide radical was $0.0174{\pm}0.0007$ for 70% methanol extract, $0.0164{\pm}0.0007$ for methylene chloride fraction, $0.0172{\pm}0.0007$ for ethyl acetate fraction, and nothing for methanol fraction. The measurement of hydrogen peroxide decomposition was $0.0985{\pm}0.1021$ for 70% methanol extract, $0.0896{\pm}0.0893$ for methylene chloride fraction, $0.0115{\pm}0.0085$ for ethyl acetate fraction, and $0.0170{\pm}0.0180$ for methanol fraction. The Liriope platyphylla L. extracts obtained from methylene chloride showed significantly relevant results in the total polyphenol contents and electron donating ability, which was higher than the original extract.

유기산이 Escherichia coli O157:H7, Salmonella 및 Listeria monocytogenes의 증식에 미치는 영향

장재선,이혜정,오보영,이제만,고종명,김용희,Jang, Jae-Seon,Lee, Hye-Jeong,Oh, Bo-Young,Lee, Jea-Mann,Go, Jong-Myeong,Kim, Yong-Hee 한국환경보건학회 2007 한국환경보건학회지 Vol.33 No.5

The inhibitory effect of the food processing agent on growth of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes was performed with organic acid, and combination of citric acid, acetic acid, propionic acid and vanillic acid. The minimun inhibitory concentration(MIC) of propionic acid was 5,000 ppm in E. coli O157:H7, 2,500 ppm in Salmonella Enteritidis and Listeria monocytogenes. MIC of citric acid was 10,000 ppm in E. coli O157:H7 and Salmonella Enteritidis, 2,500 ppm in Listeria monocytogenes. MIC of acetic acid was 2,500ppm, while in vanillic acid was 5,000 ppm in Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes. MIC of combined organc acid in E. coli O157:H7 were 2,500ppm in PC, 1,250 ppm in PA, PV, CA, CV and AV. MIC of combined organc acid in Salmonella Enteritidis were 2,500 ppm in PC, PA, PV, CA, and CV, 1,250 ppm in AV. MIC of combined organc acid in Listeria monocytogenes were 1,250 ppm in all treatment group. MIC of combined treatment of three organc acid in E. coli O157:H7, S. Enteritidis and L. monocytogenes were 1,250 ppm in PCA, PCV, PAV and CAV. The inhibitory effect of organc acid in E. coli O157:H7, S. Enteritidis and L. monocytogenes could be confirmed from the result of this experiment. Therefore, it was expected that the food process would increase or maintain by using organic acid.