Malo-Alcohol 醱酵에 있어서 사과산의 代謝經路

鄭基澤(Ki Taek Chung),兪大植(Tae Shick Yu),宋亨翼(Hyung Ik Song),金在根(Jae Kuen Kim),金燦祚(Chan Jo Kim) 한국식품과학회 1984 한국식품과학회지 Vol.16 No.1

사과(Ralls Janet) Polyphenol Oxidase의 酵素學的 性質

정기택(Ki Taek Chung),서승교(Seung Kyo Seu),송형익(Hyung Ik Song) 한국식품영양과학회 1983 한국식품영양과학회지 Vol.12 No.4

사과 및 그 가공품의 酵素的褐變에 대한 基礎的 資料를 얻고 나아가서 그 防止策을 調査하는 목적으로 국광으로 부터 polyphenol oxidase(EC 1.10.3.1)를 抽出하여 그 一般的 性質을 檢討하였다.<br/> 국광 polyphenol oxidase의 반응最適 pH는 6.0이었으며 最適 反應溫度는 30℃였다. 本酵素는 pH 4.0에서 가장 安定性이 높았으며, pH 5.0~9.0에서도 80% 以上의 活性을 나타내었다. 熱에 대한 安定性은 40℃ 1時間 處理조건에서도 극히 安定하였으며 60℃에서 30分 處理로 酵素 活性이 50% 減少되었다. Cu^(2+), Fe^(2+), Mg^(2+), Mn^(2+)의 添加로 酵素 活性이 촉진되었으며 Na^+, Hg^(2+), Co^(2+)의 添加로 活性이 沮害되었다. 本酵素에 대한 가장 效果的인 沮害劑는 cysteine, sodium metabisulfite, ascorbate인 것으로 나타났다. 국광 polyphenol oxidase는 o-diphenol인 chlorogenic acid와 catechol을 크기 酸化시키는 것으로 보아 o-diphenol化合物이 主 基質인 것으로 생각되었다. In order to obtain elementary data of enzymatic browning of apples and apple products and to examine effectively inhibitory method of browning, we extracted polyphenol oxidase (EC 1.10.3.1) from apple (Ralls Janet) and investigated its general properties.<br/> The optimum conditions for the enzyme reaction were pH 6.0 and temperature of 30℃. The enzyme was very stable at pH 4.0, and at the range of pH 5.0~9.0 its activity was above 80% compared with pH 4.0. The enzyme was very stable by heating at 40℃ for 1 hour, and almost 50% of enzyme activity was lost by heating at 60℃ for 30 minutes.<br/> The polyphenol oxidase activity was enhanced by the addition of Cu^(2+) and Mn^(2+), respectively, meanwhile Na^+, Hg^(2+) and Co^(2+) inhibited the enzyme activity. The enzyme activity was greatly decreased in the presence of inhibitors such as cysteine, sodium metabisulfite and ascorbic acid. The polyphenol oxidase greatly catalyzed the oxidation of o-diphenols such as chlorogenic acid and catechol, which suggests that main substrate of polyphenol oxidase is o-diphenol compounds.

사과酒 醱酵過程中 Polyphenol性 物質 및 Polyphenol Oxidase 活性 Band의 變化

鄭基澤(Ki-Taek Chung),徐承敎(Seung-Kyo Seo),宋亨翼(Hyung-Ik Song) 한국식품과학회 1984 한국식품과학회지 Vol.16 No.4

두부 폐수를 利用한 酵母 培養

鄭基澤(Ki Taek Chung),宋亨翼(Hyoung Ik Song) 한국식품과학회 1981 한국식품과학회지 Vol.13 No.2

강재 감쇠시스템을 적용한 내진보강 사례

정기택(Gi-Taek Chung),고창균(Chang-Kyun Ko) 한국강구조학회 2018 韓國鋼構造學會誌 Vol.30 No.1

사과주 釀造에 있어서 Malo-Alcohol 醱酵에 關한 硏究

鄭基澤(Ki Taek Chung),金燦祚(Chan Jo Kim) 한국식품과학회 1982 한국식품과학회지 Vol.14 No.3

紅玉 Polyphenol Oxidase의 一般的 性質 및 活性 Band의 熱安定性

정기택(Ki-Taek Chung),서승교(Seung-Kyo Seo),송형익(Hyung-Ik Song) 한국식품영양과학회 1984 한국식품영양과학회지 Vol.13 No.4

사과酒의 酵素的 褐變에 대한 基礎 硏究의 일환으로, 홍옥에서 polyphenol oxidase(EC 1.10.3.1)을 抽出, 粗精製하여 그 一般的 性質 및 熱處理에 따른 polyphenol oxidase 活性 band의 變化를 調査한 結果는 다음과 같다.<br/> 홍옥 polyphenol oxidase의 最適pH는 6.5, 最適溫度는 30℃였으며, 主 基質은 o-diphenol이었다. 熱에 대한 安定性은 60℃와 70℃에서 1時間 處理後에도 殘存活性이 各各 35%, 15% 정도였다. Sodium metabisulfite, cysteine 및 ascorbate는 0.5mM에서 거의 완전히 酵素活性을 沮害하였으나 EDTA는 沮害效果가 아주 약하게 나타났다. 또한 알콜은 polyphenol oxidase의 活性에 아무런 影響을 미치지 않았다.<br/> 홍옥 polyphenol oxidase의 活性 band는 4개로 觀察되었고, 60℃ 및 70℃에서 1時間 동안 酵素液을 熱處理한 後에는 各各 2개 및 1개의 活性 band가 觀察되었다. 그러므로 各 band는 熱에 대한 安定性이 크게 差異가 있음을 알 수 있었으며, 또한 各 band의 熱安定性과 酵素의 熱安定性 성적과는 거의 一致되었다. As a basic research for inhibition of enzymatic browning of apple wine, polyphenol oxidase (EC 1.10.3.1) from apple (Jonathan) was extracted, partially purified, and some properties of the enzyme and changes of active bands by heat treatment were investigated. Optimum conditions for the enzyme reaction were pH6.5 and temperature of 30℃, and o-diphenol was the main substrate for the enzyme.<br/> Approximately 35% and 15% of initia lpolyphenol oxidase activity remained after heating at 60℃ and 70℃ for 1 hour, respectively. About 0.5mM of the inhibitor such as sodium metabisulfite, cysteine and ascorbic acid was required for effective inhibition of the enzyme reaction. However, EDTA was found to be a very poor inhibitor. Ethanol did not affect the enzyme activity. The number of active bands of polyphenol oxidase from apple(Jonathan) was found to be four, but two bands and one band were observed after heating at 60℃ and 70℃ for 1 hour, respectively, which showed a significant difference in thermal stability among active bands.

사과(골덴) Polyphenol Oxidase의 酵素學的 性質

정기택(Ki-Taek Chung),서승교(Seung-Kyo Seu),한성숙(Sung-Sook Han) 한국식품영양과학회 1986 한국식품영양과학회지 Vol.15 No.2

골덴에서 polyphenol oxidase를 抽出 및 粗精製하여 그 性質을 調査한 結果는 다음과 같다.<br/> 最適 pH는 6.5, 最適溫度는 30℃였으며 酵素의 基質特異性은 o-diphenol에 높은 活性을 나타내었다. 沮害劑의 效果는 Cysteine이 가장 效果가 좋았고 ascorbate와 sodium metabisulfite는 거의 비슷하였으며 EDTA는 아주 낮은 沮害效果를 보였다.<br/> 골덴 PPO를 20℃ 및 4℃에서 貯藏했을때 酵素活性의 變化는 20℃에서는 初期 4日째까지 活性이 급격히 減少되었으며 4℃에서는 初期 2日까지는 活性의 變化가 거의 없었으나 3日째 부터는 급격히 減少하기 始作하였다.<br/> Polyacrylamide disc gel로 電氣泳動한 結果 4個의 活性 band가 確認되었고 熱 處理한 後에는 各各 3個 및 1個의 活性 band가 觀察되었다. 그리고 酵素의 熱 安定性에 있어서 同一 處理後에 殘存活性이 40% 및 5% 程度였으므로 各 band의 熱 安定性은 酵素의 熱 安定性과 거의 一致하였다. Polyphenol oxidase in apple (Golden Delicious) was extracted, partially purified and its properties were found as follows;<br/> Polyphenol oxidase showed optimum pH for activity at 6.5 and optimum temperature at 30℃ and high affinity to o-diphenol compounds. Cysteine, ascorbic acid and sodium metabisulfite appeared to be most effective inhibitors. EDTA showed a slight inhibition. During the enzyme was kept in test tube at 4℃ and 20℃ for a week, polyphenol oxidase activity decreased sharply during the first four days at 20℃, then decreased slowly as the storage was prolonged. At 4℃, the polyphenol oxidase activity appeared to be relatively stable during the first two days before activity began to decline sharply.<br/> Polyacrylamide disc gel electrophoresis indicated four bands with polyphenol oxidase activity. Three bands and one band of the active bands were observed after heating for 1hr at 60℃ and 70℃ respectively. The enzyme activity was observed 40% after treatment at 60℃ and 5% after treatment at 70℃. Therefore, no difference in the thermal stability was observed beween active bands and the enzyme activity.

현장조사 기반의 공장건축물 에너지 특성 분석 연구

김경록(Chung, Gi-Taek),정기택(Kim, Gyoung-Rok) 대한건축학회 2014 대한건축학회 학술발표대회 논문집 Vol.34 No.2

사과주(酒) 산막효묘(産膜酵母) Hansenula beijerinckii FY-5 의 소수성(疏水性)과 산막성(産膜性)과의 관련성(關聯性)

송형익,정기택,Song, Hyung-Ik,Chung, Ki-Taek 한국식품과학회 1985 한국식품과학회지 Vol.17 No.3

저장사과주에서 분리(分離) 동정(同定)한 산막효모(産膜酵母) Hansenula beijerinckii FY-5의 소수성(疎水性)과 피막형성(皮膜形成)과의 관계(關係)를 조사하였다. 비(非)이온계(系) 계면활성제(界面活性劑) 첨가에 의해 균생육(菌生育)은 가능(可能)하지만 피막(皮膜)이 전혀 형성(形成)되지 않으며 소수도(疎水度)도 크게 낮아지는 사실로 미루어 볼때, 피막형성(皮膜形成)에는 효모세포(醉母細胞)를 배지표면(表面)에 보존(保持)시키는 어떤 인자(因予)가 요구되며 그 인자(因子)가 바로 효모세포표면(酵償細胞表面)외 소수성(疎水性)이 아닌가 생각된다. 산막성효모(産膜性酵母)에 있어서는 소수도(疎水度)가 클수록 피막형성(皮膜形成)이 왕성하였으나 비산막성효모(非産膜性酵母)는 대체로 소수도(疎水度)가 낮았다. 탄소원이 에타놀일때 소수도(疎水度)가 높았으며 pH의 상승에 따라 소수도(疎水度)는 감소(減少)하는 경향이었다. 배양기간별로는 균생육(菌生育)과 더불어 소수도(疎水度)도 비례적으로 증가하여 정상기(正常期)에 최대치를 보였다. Relationship between cell surface hydrophobicity and pellicle formation was studied in a film strain isolated from stored apple wine and identified as Hansenula beijerinckii FY-5. In the media containing non-ionic surface-active agents the pellicle formation of strain FY-5 was efficiently repressed, whereas growth of the yeast was possible, and also cell surface hydrophobicity was greatly decreased by the addition of these agents. These results indicate that a pellicle formation factor, which keeps yeast cells floating on the medium surface, is necessary for the pellicle formation, and surely this factor is the hydrophobicity of the cell surface. The pellicle formation in the film strains was abundant with the increase of the cell surface hydrophobicity, whereas the non-film strains had less hydrophobicity as compared with the film strains. Ethanol, as a sole carbon source, efficiently increased hydrophobicity more than glucose, and the hydrophobicity was lowered with the rise of pH. In the experiments of time course, the hydrophobicity was increased in proportion to cell growth, and was maximum during the stationary phase.