돈육의 보존및 저장

장주익,Jang, Ju-Ik 대한양돈협회 1984 養豚 Vol.6 No.1

Casein 의 안정성에 관한 연구 : II. 유산발효유(乳酸醱酵乳) 제조시 Casein 의 변화 II. Changes of Casein in Lactic acid Fermented Milk

장주익,김영교,전우민 한국낙농학회 1982 韓國酪農學會誌 Vol.4 No.3

This experiment was carried out to study on stability of casein in lactic acid fermented milk. Solubility of casein depending on pH value and amount of β- lactoglobulin were studied and then changes of casein were observed by means of electrophoresis and Sephadex G-150 column chromatography. The results were summarized as follows; 1. Solubility of casein was increased as pH value was going down from pH 4.6, and remarkably increased at pH 3.5 - 3.25. 2. At pH 2.5-3.25, solubility of acid casein was a little higher than that of fermented casein, but at pH 3.5 - 4.6, solubility of fermented casein was a little higher than that of acid casein. 3. Solubility of casein depending on amount of β- lactoglobulin was increased in proportion to increase of amount of β- lactoglobulin, and solubility of casein in skimmilk was higher than that of whey protein free skimmilk. 4. On electrophoresis and Sephadex G -150 column chromatography, the whey protein free skimmilk to which β- lactoglobulin was added showed more degradation of casein than the whey protein free skimmilk without β- lactoglobulin.

한우유의 조백질에 관한 연구 제2보 Sephadex - column 에 의한 한우유 단백질의 분별

장주익,김영교 ( J . I . Chang,Y . K . Kim ) 한국축산학회 1974 한국축산학회지 Vol.16 No.2

To know the physico-chemical properties of Korean Cattles milk, an experiment has been carried out with the Korean Cattles milk collected from Kuryong Myon, Puyeo Kun, Choongnam Province and Livestock Exprerimental Station. Acid casein, whey protein and skim milk obtained from Korean Cattles milk were fractionated on Sephadex-column. The results obtained were summarized as follows; 1) On Sephadex G-200 column, 4 fractions were obtained from Korean Cattles skim milk, and the ratio of the fraction Ⅰ, Ⅱ, Ⅲ and Ⅳ was 21.08%, 54.55%, 18.24%, and 6.13%, respectively. But the sample treated with EDTA shoved a little different tendency, compared with the sample not treated with EDTA, and the ratio of the fraction Ⅰ, Ⅱ and Ⅲ, was 40.46, 46%. 83%, and 12.71%, respectively. 2) In comparison with Sephadex G-150 and G-200 for fractionation of acid casein of Korean Cattle, Sephadex G-200 show ed better fractionation than Sephadcx G-15D. 3) Three fractions were obtained from acid whey of Korean Cattle on Sephadex G-200 column with 0.02M phosphate buffer of pH 8.0. Most of whey protein was eluted in fraction Ⅲ. 4) On disc gel electrophoresis, acid casein was separated into αs-Casein, β-Casein. and κ-Casein.

Saanen 유의 이화학적 성질에 관한 연구

장주익,김영교 ( Joo Ick Chang,Yong Kyo Kim ) 한국축산학회 1978 한국축산학회지 Vol.20 No.3

To know the physico-chemical properties of Saanens milk, this experiment has been carried out with Saanens milk collected from Wonju, Kangwon province. Main components and physico-chemical properties of Saanens milk were analyzed. Skim milk, acid caseins and whey proteins obtained from Saanens milk were fractionatd on DEAE-cellulose column. The results were as follows; 1. Total solids, milk fat, proteins, lactose, and ash of Saanens milk were 10.12-13.6% (average 11.61%), 2.3-4.7%(average 3.27%), 3.09-4.36%(average 3.65%), 3.79-4.03%(average 3.91%), and 0.62-0.86%(average 0.78%), respectively. 2. Physico-chemical properties of Saanens milk were 1.026-1.033(average 1.031) in specific gravity, 6.504-7.055(average 6.734) in pH, 0.117-0.193%(average 0.157%) in acidity, positive in alcohol test, and negative in boiling test. 3. Casein percentage, whey protein, lactoglebulin, lactalbumin, soluble nitrogen compounds at 12% TCA(total nitrogen percentage), nitrogen compounds precipitated at 12% TCA (total nitrogen percentage), soluble nitrogen compounds at 3% TCA(total nitrogen percent age), nitrogen compounds precipitated at 3% TCA(total nitrogen percentage) were 1.944%, 1.202 0.156%, 1.046%, 19.31%, 80.69%, 21.36%, and 78.64% respectively. 4. on DEAE-cellulose column, Saanens skim milk was fractionated into 5 fractions, acid casein was fractionated into 4 fractions, and whey protein was fractionated into 5 fractions.

韓醫師 人力의 需給展望

張朱翼(Joo Ik Chang),金光湖(Kwang Ho Kim) 대한한의학회 1990 대한한의학회지 Vol.11 No.1

Cheese 숙성에 관한 연구 2 . Brick Cheese 숙성과정에서의 Casein 의 변화

김영교,장주익,김종식 ( Y . K . Kim,J . I . Chang,J . S . Kim ) 한국축산학회 1975 한국축산학회지 Vol.17 No.5

This experiment has been carried out to study the proteolytic changes of caseins occurring is the Brick cheese during the ripening, total casein, non-water soluble, water soluble, and TCA soluble nitrogen compounds were analyzed. Furthermore, total cheese casein, non-water soluble, and water soluble nitrogen compounds were fractionated with DEAE-cellulose column. The results obtained were summarized as follows.: 1. During the cheese ripening for 90 days, the decrease of moisture content was 0.50% but fat and ash content showed the increase of 0.60% and 0.15%, respectively. 2. The pH values of the Brick cheese ripened for 20, 35, and 90 days were 5.56, 5.68, 5.59, respectively. 3. In the cheese ripened for 20 and 90 days, the amount of water soluble nitrogen increased from 11.7% to 24.11%, and that of nitrogen soluble at pH 4.6 was changed from 14.67% to 19.17%, respectively. 4. The amount of non-protein nitrogen soluble in 3% TCA produced from the cheese ripened for 20 and 90 days increased from 4.25% to 6.16%, and that soluble in 12% TCA increased from 2.67% to 5.36%, respectively. The amount of nitrogen soluble in 5% NaCl obtained from the same sample increased gradually from 30.60% to 74.73%. 5. By DEAE-celluose column chromatography, 7 fractions were fractionated from the cheese ripened 40 days, and 6 fractions were fractionated from it ripened 80 days. On the other hand, 7 fractions were also fractionated from the non-water soluble material, and the water soluble material, respectively.

육자원개발에 관한 연구 제2보 한우의 야외사육영리에 의한 경영개선에 관한 연구

김환경,장주익,윤응선 ( H . K . Kim,J . I . Chang,E . S . Yoon ) 한국축산학회 1974 한국축산학회지 Vol.16 No.1

The possibility of feed-lot feeding of Korean cattle was studied. A total of 32 cattle consisting eight steers weighing 126 to 220㎏ and twenty four heifers weighing 195 to 216㎏ were grouped and subjected to the experiments. Experimental cattle were divided into four groups as follows: $lt;표생략$gt; Group A cattle were raised in Yongin, Kyeonggi Do and the rest of cattle were raised in Seosan. Choongchungnam Do for a period of 265 days ranged from April 30, 1972 to January 20, 1973. The experimental results obtained were summarized as follows: 1. Average daily body gain of Group A cattle was 1.04㎏. Group B, C and D showed 0.54㎏, 0.29 and 0.34㎏, respectively. Such experimental data were obtained 24 pregnanted heifers were included from June to October, 1972. 2. Feed consumption, in terms of DCP and TDN, required per ㎏ body gain of the Group A,B,C and D cattle were 0.79㎏ and 5.68㎏, 1.02㎏ and 7.41㎏, 1.50㎏ and 11.37㎏, 1.61㎏ and 12.01㎏, respectively. 3. Climatic condition during the experiment was as follows: A maximum temperature ranging 31℃ to 37℃ were recorded at Yongin and Seosan for 12 and 17 days respectively. A minimum temperature ranging -8℃ to -15℃ were recorded at Yongin and Seosan for 16 and 9 days respectively. Snow fall in Yongin was recorded as 6 days while Seosan was 9 days, and a maximum fall was 90.0㎜ in Yongin and 30.0㎜ in Seosan. 4. Slaughter record of 2 castrated Korean cattle showed relatively higher dressing and other values. These were 58.6% and 56.27% of dressing percentage, 0.9cm and 0.8cm of covering fat thickness, 62.3㎠ and 68.5㎠ of Loin eye area size, 2^+ and 3^+ of marbling degree for No.1. and No.3. cattle respectively. 5. Blood pictures of the experimental cattle during the experimental period were as follows: number of red blood cell was 5.10 to 9.34 10^6/c.mm, Parked cell volume was 26.0% to 35.0%, hemoglobin value was 7.22gm to 11.30 gm/100㎖. total serum protein was 5.20 to 8.45gm/100㎖. 6. Economical analysis. Feed cost for per ㎏ body gain of Group A, B, C and D were 204.4won, 206.7won, 234.6won, and 297.1won, respectively. Incomes subtracted only feed cost per head of Group A,B,C,D were 83,695won, 39,090won, 18,958won and 16,414won, respectively. In case of group A cattle, a net income per head was 69,652won. In this case, the income was calculated by the subtraction of fees of facilities, labor, sanitation, interest and depreciation cost from meat price.

치이즈 숙성에 관한 연구 4 . 체다 치이즈 숙성중 질소화합물의 변화

김종식,장주익,김영교 ( J . S . Kim,J . I . Chang,Y . K . Kim ) 한국축산학회 1976 한국축산학회지 Vol.18 No.2

This experiment has been carried out td study the changes of caseins occurring in Cheddar cheese during ripening. The contents of total N, water soluble N, 12% TCA soluble N, and 5% NaCl soluble N were analyzed at intervals of 2 months and compared each other. Furthermore, total cheese casein, water soluble nitrogenous compounds, and 5% NaCl soluble nitrogenous compounds were fractionated by the use of DEAE-cellulose column. The results obtained were as follows: 1. The amounts of water soluble nitrogen in the cheese ripened for 2 and 4 months were 21.96% and 28.9% for total nitrogen in the cheese, respectively. On the other land, the amounts of 12% TCA soluble nitrogen in the cheese ripened for 2 and 4 months were 8.73% and 14.50% for total nitrogen, respectively. 2. The amounts, of 5%b NaCl soluble nitrogen in the cheese increased to 42.27% for 2 months ripening, but it decrease3 to 23.61% at 4th month. 3. Caseins of Cheddar cheese luring ripening were fractionated into 5 major and several minor peaks. Also, Soluble nitrogenous compounds in water and 5% NaCl were fractionated into 5 major and several minor ones, respectively. 4. At 4 months of ripening, total cheese casein and seluble nitrogenous compounds in 5% NaCl showed 10 and 4 bands on polyacrylamide gel electrophoresis, respectively.

글루텐 인조육의 품질특성에 영향을 주는 요인과 물성에 관한 연구 : 2보 : 각 요인이 품질 특성에 미치는 영향 - ( 호두 , 식용유 , 소금 , 양파 ) Part 2 : Effects of amount of ingredients on properties of AGM ( Walnut , Oils , Salt , Onion )

박춘란,김기숙,장주익 한국조리과학회 1988 한국식품조리과학회지 Vol.4 No.2

These experiments were carried out to study the factors affecting quality and textural characteristics in the preparation of artificial gluten meat (AGM). These results were compared with the raw beef on its properties. Effects of amounts of ingredients on properties of AGM were summarized as follows: 1. On effects of amounts of ingredients, walnut was one of the most factors on the color in AGM. The more increased the amounts of walnut, the more decreased hardness, cohesiveness, chewiness, and the more increased springiness and water holding capacity. Therefore, the 30% of walnut added sample became similar to raw beef. 2. The kinds and amounts of oil and mixing methods did not affect on color, shear force, and chewiness, but did on cohesiveness significantly. 3. The more increased the salt levels, the better were the hardness and chewiness, but shear force and water holding capacity were not affected. 2% of salt added sample approached to raw beef in hardness, springiness, cohesiveness and chewiness. 4. The more onion levels increased, the more hardness and chewiness decreased.

글루텐 인조육의 품질특성에 영향을 주는 요인과 물성에 관한 연구 : 1보 : 품질특성에 영향을 주는 요인

박춘란,김기숙,윤서석,장주익 한국조리과학회 1988 한국식품조리과학회지 Vol.4 No.1

These experiments were carried out to study the factors affecting quality and textural characteristics in the preparation of artificial gluten meat (AGM). These results were compared with the raw beef on its properties. The results obtained were summarized as follows: 1. The affective factors on the color of AGM were walnut, oil, salt, onion, water, interactions of oil and water, and interactions of heating temperature and heating time. 2. Shear force was affected by the factors of walnut, onion, water and interactions of walnut and oil. 3. Walnut, oil, onion, salt, water, interactions of walnut and oil, interactions of oil and water, and heating temperature affected on hardness, springiness, cohesiveness and chewiness. 4. Walnut and water affected on the water holding capacity.