응유효소 생산을 위한 Mucor mucedo C-7의 배양조건

조재민(Chae-Min Cho),이웅수(Ung-Soo Lee),김교창(Kyo-Chang Kim) 한국식품영양과학회 1992 한국식품영양과학회지 Vol.21 No.4

효과적인 응유효소 생산을 위해 응유효소 생산 균주로 선정된 Mucor mucedo C-7을 밀기울 고체배지에 배양하여 최적 배양 조건을 검토하였다. 그 결과 밀기울에 대한 첨수량은 밀기울량에 100% 첨수하였을때 효소 생산이 가장 양호 하였으며 배양 온도와 시간은 각각 30℃, 72시간이 가장 적당함을 알 수 있었다. 또 밀기울 배지에 증류수 대신 Macllvaine 완충용액 (pH4.5)을 첨가 하였을 경우 효소 생산은 현저히 증가 하였으며 응유효소의 활성도 증류수를 첨수한 경우 보다 안정함을 알 수 있었다. Mucor mucedo C-7 selected as a potent fungus for producing milk-clotting enzyme was cultured on wheat bran solid medium and the optimum culture conditions for the production of milk clotting enzyme were obtained as follows. Amount of water added to wheat bran was 100% to the weight of wheat bran and culture temperature and time was 30℃ and 72hrs, respectively. The production of milk-clotting enzyme was markedly increased by the addition of Macllvaine buffer solution (pH4.5) instead of water added to wheat bran solid medium and milk-clotting activity was stable for culture period.

식품 및 환경 , 기타 Pseudomonas sp. 의한 Benzoate 와 m-Toluate 혼합물의 생분해

정준영,김교창,조재민 ( Jun Young Jeong,Kyo Chang Kim,Chae Min Cho ) 한국미생물생명공학회 1998 한국미생물·생명공학회지 Vol.26 No.4

김치 원부재료의 오염 미생물 제거를 위한 오존 및 감마선 조사의 영향

이경행(Kyong-Haeng Lee),조재민(Chae-Min Cho) 한국식품영양과학회 2006 한국식품영양과학회지 Vol.35 No.8

김치 원부재료에 부착된 미생물을 김치제조 전부터 감균시키고 물성변화 없이 위생화된 재료로 김치를 제조하기 위한 기초실험으로 원부재료에 오존 및 감마선 처리를 하고 이들에 의한 미생물의 변화 및 화학적 변화를 측정하였다. 김치 원부재료에 부착된 총 균수는 약 10?~10? CFU/g 정도였으며 효모 및 곰팡이 수는 약 10³~10⁴ CFU/g 정도로 나타났다. 그러나 원부재료에 오존을 처리한 경우, 대조군에 총균수에 비하여 약 1 log cycle 정도 또는 그 이상 감소하는 경향이었으며 처리량이 클수록 다소 낮은 균수를 보였다. 원부재료에 감마선을 조사한 경우에는 오존처리군에 비하여 감균효과가 큰 것으로 나타났으며, 조사선량이 증가할수록 균수의 감소는 큰 것으로 나타났다. 효모 및 곰팡이에서도 총균수와 비슷한 경향이었으며 5 kGy의 감마선 조사시에는 원부재료에 부착되었던 효모 및 곰팡이가 검출되지 않는 것으로 나타나 감마선 조사가 김치 원부재료내 미생물들을 효과적으로 감균시키는 것으로 나타났다. 또한 원부재료에 존재하는 성분(ascorbic acid, 총당 및 환원당)의 함량 변화에서는 오존 및 감마선 조사에 의한 변화는 대조군과 비교하여 크게 차이가 없는 것으로 나타났다. Food materials for kimchi manufacturing were treated by ozone or gamma irradiation to reduce the number of contaminated microorganisms before the manufacturing of kimchi. Counts of total aerobic bacteria, yeast and mold were 10?~10? and 10³~10⁴ CFU/g in the food materials, respectively. After treatment with ozone (3~6 ppm), the total aerobic bacteria were reduced to 1 log cycle or more, in a dose-dependent manner. In comparison, gamma irradiation was superior to ozone treatment. Especially, irradiation of 5 kGy fully eliminated the yeast and mold attached in the food materials for kimchi manufacturing. The contents of ascorbic acid and total and reducing sugar were not affected by ozone or gamma irradiation. Taken together, it is suggested that microorganisms contaminated on materials for kimchi manufacturing could be substantially reduced by ozone (up to 6 ppm) and gamma irradiation (up to 5 kGy), without effect on the nutritional contents.

Web기반 발전설비 정비관리시스템 개발

김범신(Bum-Shin Kim),김의현(Eui-Hyun Kim),장동식(Dong-Sik Jang),조재민(Jae-Min Cho),채길석(Gil-Seok Chae),정규철(Gyu-chol Jung) 대한기계학회 2004 대한기계학회 춘추학술대회 Vol.2004 No.4

Most power plants have operated many independent computerize systems for maintenance. Independence of systems have caused complexity of business process and inconvenience of computer system management. Because the equipment and material master data is not standardize and structurize, it is difficult to manage equipment maintenance history and material delivery. Especially equipment classification criterion is important for standardization of every maintenance information. It is necessary to integrate function of independent systems for business process simplification and rapid work flow. this paper provides equipment classification criterion design and system integration method with the case of live system development.

Mucor mucedo C-7이 생산한 정제 응유효소의 성질(II) : 정제 응우효소의 pH 안정성의 성질과 특성

趙載敏 충주대 산업과학기술연구소 1999 産業科學論文集 Vol.7 No.2

These experiments were conducted to investigate the properties and characteristics on the pH stability of the purified milk clotting enzyme from Mucor mucede C-7. The results obtained were as follows: 1.The Dependance on pH which effect on milk clotting activity(MCA) of this enzyme was increased along with a decrease in pH of the substrate solution. 2.In pH 6.0 and 3.0 of enzyme solution, MCA was not inactivated by heat treatment for 60min at 35℃ but was inactivated over 50% in pH 6.0 and over 80% in pH 3.0 by heat treatment for 10min at 60℃ respectively, 3.In pH 6.0, Thermo-stability of MCA and PA was showed but in pH 3.0 was not showed. On the other hand, MCA was higher in pH 3.0 then in pH 6.0. 4.pH-stability of MCA was within pH 3.5-5.5 and pH-stability of PA was within pH 3.0-6.0.

제빵반죽의 물리적 특성에 미치는 물의 영향

趙載敏,李炳讚,閔潤植 충주대학교 산업대학원 2002 大學院論文輯 Vol.3 No.-

This study was carried out to investigate the effects of water on the physical characteristics of dough for making white bread The results of the farinogram, the extensogram, and the amylogram measured were as the follow 1. In the farinogram pattern, the water absorption of dough were SW 71.2%, CW 70.9%, and DW 70.5%. water absorption of dough in SW was higher than CW and DW 2. In the development time, both SW and CW showed stability of dough because SW and CW taken 6 minutes whereas DW taken 2-3 min. In the extensogram, the resistance of dough was DW 520 B.U, CW 580 B.U, and SW 560 B.U, and thus CW and SW show excellence in keeping CO_2 formed by dough fermentation since their R/E (Resistance/ Extensibility) ratio was higher than R/E of DW. 3. By the amylogram of analyzing α-amylase activity, the highest viscosity was SW 700 B.U, DW 510 B.U, and CW 525 B.U, which showed SW might have the highest effect in enzyme stalling and starch decomposition in the baking stage.

계육 Petty의 저장중 항산화에 미치는 녹차분말의 영향

조재민,문영락 忠州大學校 2007 한국교통대학교 논문집 Vol.42 No.-

The present study was conducted to know the antioxidative effect of Green tea on the lipid in chicken patties. Green tea is known to have diverse physiological functions including cardiotonic function, diuretic function, detoxicating function, sterilization function, antiphlogistic function, and the suppressive effect of food poising. Accordingly, the addition of Green tea powder is mostly appropriate for being used to processed food. With a view to project the storage stability and the storage life prolongation of chicken meat, we gained the following results after reviewing the storage stability and the effect on the antioxidant according to the addition of Green tea powder during storage of chicken patties for 15days at 5℃ or -5℃. 1. The Effect of the antioxidant on the lipid of chicken patties was increased according to the addition of Green tea powder. 2. The Effect of the antioxidant on the lipid of chicken patties was not especially changed in TBA value according to the addition of Green tea powder 1.0% and Na-Nitrite 50ppm, 100ppm, and 150ppm especially. 3. The addition of Green tea powder demonstrated the best effect of suppressing the TBA value at a lower temperature(-5℃)

Mucor mucedo C-7이 생산한 조효소의 성질

趙載敏,李雄洙 忠州大學校 1996 한국교통대학교 논문집 Vol.31 No.2

This experiments were conducted to investigate some enzymological properties of the crude enzyme and the results were obtained as follows. The strength of PA was CMR>MMR>CR and PA was decreased in addition to Ca??, CMR was acid protease with an optimum pH of 3.0 for casein digestion and PA of CMR was inactivated over pH 7.0 MCA was increased and was stable on the Temperaure in addition to Ca?? The opimal temperature of MCA was around 45℃ at 1/1000M CaCl₂ and was around 50℃ at 1/100M CaCl₂.

Mucor mucedo C-7이 생산한 정제 응유효소의 특성과 성질(I)

趙載敏 충주대 산업과학기술연구소 1998 産業科學論文集 Vol.6 No.-

These experiments were conducted to investigate the properties and characteristics of the milk clotting enzyme from Mucor mucedo C-7 purified by Amberlite CG-50 column chromatograph and DEAE-Cellulose column chromatograph. The results obtained were as follows : 1.The molecular weight, the isoelectric point, Michalis constant(Km) and Vmax valuese of this purified enzyme were 35,000∼41,000, isoelectric point pH 4.02, 0.17% and 0.34 respectively. 2.Ultraviolet maximum absorption was 275-280nm. 3.The optimum temperature of the proteolytic activity was 60℃ at pH3.0 and the optimum pH of the proteolytic activity was pH3.0 for casein digestion and 4.0 for urea-dena-tured hemoglobin digestion.

홍피망 Oleoresin의 안정성에 미치는 영향

조재민 忠州大學校 2003 한국교통대학교 논문집 Vol.38 No.2

The red oleoresin extracted from the red pimento is appropriate to be using briefly by means of the natural red pigment for the food processing and cooking because the red pimento tastes sweet and hot less and the red pigment is enriched. This experiment was carried out to investigate the some effects of pH, heating temperature, heating time on the stability of the red pigment in the oleoresin to be controled to pH 2.0~8.0 during the food processing and storage. The obtained results from the experiment are as follows : 1. In case of heating for 12hrs at 25℃, the red pigment in the oleoresin was stable at pH 2.0~8.0. - 175 - 2. In case of heating for 12hrs at 80℃, the pigment in the oleoresin was stable at pH 7.0~8.0 but the pigment was not stable below pH 6.0, especially amounts of residues of the pigment at pH 6.0 was 95%, 75% at pH4.0 and 70% at pH 2.0. 3. In case of heating for 48hrs at 80℃, the red pigment was stable at pH 7.0~8.0 but amounts of residues of the pigment was 40% at pH 4.0 and 2.0 4. Red pigment was more stability then capsanthin in the red pimento oleoresin during heat. 5. Amounts of the residue of red pigment in flying oil was 80% at 120℃ for 20 minutes but the stability of red pigment was not in case of heating over 20 minutes.