녹두발아중 지방질 성분의 변화

최갑성,김재성 한국콩연구회 1985 韓國콩硏究會誌 Vol.2 No.2

綠豆를 7日間 발아시킨면서 2日간격으로 子葉部와 胚軸部와 粗지방량 구성지방질 및 구성 지방산의 變化를 硏究한 結果 緣豆發芽중 子葉部와 胚軸部의 조지방질은 다같이 減少하였는데 減少정도는 子葉部에서 더 심하게 나타나며 子葉部의 triglyceride는 계속 減少하였고 free fatty acid의 含量은 계속 增加하였으나 胚軸部에서는 反對경향을 보였다. sterol은 子葉部에서 增加했고 胚輪部에서는 약간씩 감소경향을 나타냈으며 인지질은 胚軸部에서 약간의 增加現狀을 나타냈고 子葉部에서는 계속적으로 減少하였다. 發芽중 子葉部 및 胚軸部의 구성 지방산은 不規則하게 變化했고 子葉部에서는 linoleic acid가 胚軸部에서는 stearic acid가 主要구성지방산으로 나타났다. This investigation was conducted to observe changes of lipid components (phospholipids,free sterols, free fatty acids, triglycerides and estrified sterols) and fatty composition in diethyl ether extract and 85% MeOH extract from cotyledon and seedling axis of mung bean which were germinated in the dark at 25-27℃ for 7 days. The total lipid contents in cotyledonn and seedling axis gradually decreased during germination. The triglyceride content in total lipid from cotyledon decreased and free fatty acid content increased, but triglyceride content from seedling axis decreased slightly and free fatty acid content decreased. Free sterol, esterified sterol and phospholipid content in cotyledon increased continuously, but their content in seedling axis decreased slightly. The major fatty acids in mung bean were palmitic acid, linoleic acid and linolenic acid.

모델 식품계에서 리놀렌산 酸化 生成物이 카제인 蛋白質에 미치는 영향

崔甲晟 順天大學校 1988 論文集 Vol.7 No.1

酸化된 脂肪質의 蛋白質과의 상호작용을 알아 보기 위하여 리놀렌산과 카제인을 배합한 모델 식품을 수분 활성도가 0.75로 유지되는 데시케이더에 넣어 37℃에서 14일동안 보관하면서 반응한 카제인의 용해도, 분자량의 변화, 전기영동적 mobility 및 아미노산 조성의 변화를 알아 본 결과 리놀렌산 酸化 生成物과 반응한 것으로 생각되는 카제인의 용해도는 산화중 감소되었으며 고분자화에 의한 불용화 현상은 배제 그로마토그라피와 전기영동 결과에서도 잘 관찰되었다. 카제인 蛋白質의 아미노산은 酸化중 손실되었으며 라이신과 히스티딘이 손상된 주 아미노산 이었다. Model foods were kept in dessicator containing saturated sodium chloride solution(Aw=0.75) for 14 days at 37℃. In order to know the interactins of oxidizing lipids with proteins, changes in the solubility and molecular sizes of reacting caseins, electrophoretic mobility and amino acid residues were examined. The solubility of casein which interacted with oxidizing linoleate decreased during incuvation. After 2 weeks, insolubilization owing to formation of higher polymer was shown in the result of gel filtration chromatography and electrophoresis. Among amino acid residues of reacting caseins, lysine and histidine were losed during peroxidaton. Details of these procedures and observations were discussed.

리놀렌산의 自動 酸化 生成物의 分離에 대하여

崔甲晟 順天大學校 1989 論文集 Vol.8 No.1

리놀렌산 자동산화 생성물의 분리방법과 그 특성을 알아 보고자 리놀렌산을 37℃에서 산소를 공급하여 빠르게 자동산화를 7일간 수행한후 생성된 물질을 분리하고 과산화물들을 분석한 결과 공액상태의 과산화물은 산화가 고도로 진행하지 않은 단계에서 과산화물가로 측정할 수 있었으며 액체 크로마토그라피와 얇은막 크로마토그라피를 동시에 시행함으로써 1차 과산화 물질과 2차 생성물들을 분리할 수 있었다. 그의 과정과 결과를 본지에 소개 했다. In order to know the isolation method and characterization of the hydroperoxides formed by the autoxidation of the hydroperoxides formed by the autoxidation of lipid, linoleates were oxidized rapidly even at 37℃ after an indution period of 7 days in the dark. As the result of analysis of changes in conjugated diene contents and peroxide value, the rising tendency of both were similar by the time of 120 hours during oxidation. Details of these procedures and observations were discussed on this paper.

함초 분말을 첨가한 스폰지 케이크의 향기성분

최갑성,신태선,김래영,윤미연,이영주,전순실 한국식품영양학회 2010 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2010 No.06

A Colorimetric Method for Estimation of Fermented Degree in Black Tea Processing

최갑성,양원모 한국차학회 2015 한국차학회지 Vol.- No.S

This study was conducted to determine which color attribute change the more during fermentation in tea processing and if relationship between a tea pigment compound and the color index by fermentation level. Fermentation was performed after rolling. Hunter’s color value was measured either by using colorimeter or spectrum color meter. The liquor of finished tea was subjected to chemical analyses for total theaflavins, thearubigin, caffeine, catechin compounds. Hunter color b-value, yellowness, decreased during fermenting process while it was slightly increased at earlier stage. Hunter color a-value, redness, increased from minus value to plus during fermentation. The color b-value was higher than a-value in an earlier fermentation process. The difference Hunter value between b and a decreased gradually as fermentation time was increased, which values meet on a point at a certain fermentation time. After this time, color a-value was higher than the b-value. The result suggested that the color difference value between Hunter b and a can be applied on estimating fermented degree in black tea processing, with a relationship by the equation, ‘Fermentated Degree (%) = Hunter value b - a’. Total theaflavin increased until 30 min fermentation by 91.39 ± 4.80 mg% and then decreased by 36.79 ± 1.90 mg% at 180 min fermentation, while thearubigin increased until 120 min fermentation by 63.1 ± 1.92 mg% and then decreased by 30.8 ± 1.48 mg% at 180 min fermentation level. Caffeine and catechin compounds such as EGCg and ECg decreased as fermentation levels were high. These results was in agreement with the result that tea catechins changed to thearubigins through theaflavins. These results of chemical analysis also showed that the color difference data, Hunter value b-a, can be used to determine fermentation-stop point during black tea processing. If ICT technology is applied on automation of tea processing, the control of fermentation process can possibly be controlled and standardized by monitoring with automatic color difference meter. This study was conducted to determine which color attribute change the more during fermentation in tea processing and if relationship between a tea pigment compound and the color index by fermentation level. Fermentation was performed after rolling. Hunter’s color value was measured either by using colorimeter or spectrum color meter. The liquor of finished tea was subjected to chemical analyses for total theaflavins, thearubigin, caffeine, catechin compounds. Hunter color b-value, yellowness, decreased during fermenting process while it was slightly increased at earlier stage. Hunter color a-value, redness, increased from minus value to plus during fermentation. The color b-value was higher than a-value in an earlier fermentation process. The difference Hunter value between b and a decreased gradually as fermentation time was increased, which values meet on a point at a certain fermentation time. After this time, color a-value was higher than the b-value. The result suggested that the color difference value between Hunter b and a can be applied on estimating fermented degree in black tea processing, with a relationship by the equation, ‘Fermentated Degree (%) = Hunter value b - a’. Total theaflavin increased until 30 min fermentation by 91.39 ± 4.80 mg% and then decreased by 36.79 ± 1.90 mg% at 180 min fermentation, while thearubigin increased until 120 min fermentation by 63.1 ± 1.92 mg% and then decreased by 30.8 ± 1.48 mg% at 180 min fermentation level. Caffeine and catechin compounds such as EGCg and ECg decreased as fermentation levels were high. These results was in agreement with the result that tea catechins changed to thearubigins through theaflavins. These results of chemical analysis also showed that the color difference data, Hunter value b-a, can be used to determine fermentation-stop point during black tea processing. If ICT technology is applied on automation of tea processing, the control of fermentation process can possibly be controlled and standardized by monitoring with automatic color difference meter.

녹두발아(綠豆發芽)중 지방질성분(脂肪質成分)의 변화(變化)

최갑성,김재욱,Choi, Kap-Seong,Kim, Ze-Uook 한국식품과학회 1985 한국식품과학회지 Vol.17 No.4

녹두(綠豆)를 7 일간(日間) 발아(發芽)시키면서 2 일(日)간격으로 자엽부(子葉部)와 배축부(胚軸部)의 조지방량(粗脂肪量), 구성지방질(構成脂肪質) 및 구성지방산(構成脂脂酸)의 변화(變化)를 연구(硏究)한 결과(結果) 녹두발아(錄豆發芽)중 자엽부(子葉部)와 배축부(胚軸部)의 조지방질(粗脂肪質)은 다 같이 감소(減少)하였는데 감소(減少)정도는 자엽부(子葉部)에서 더 심하게 나타나며 자엽부(子葉部)의 triglyceride는 계속 감소(減少)하였고 free fatty acid의 함량(含量)은 계속 증가(增加)하였으나 배축부(胚軸部)에서는 반대(反對)경향을 보였다. sterol은 자엽부(子葉部)에서 증가(增加)했고 배축부(胚軸部)에서는 약간씩 감소(減少)경향을 나타냈으며 인지질은 배축부(胚軸部)에서 약간의 증가(增加) 현상(現狀)을 나타냈고 자엽부(子葉部)에서는 계속적으로 감소(減少)하였다. 발아(發芽)중 자엽부(子葉部) 및 배축부(胚軸部)의 구성지방산(構成脂肪酸)은 불규칙하게 변화(變化)했고 자엽부(子葉部)에서는 linoleic acid가 배축부(胚軸部)에서는 stearic acid가 주요(主要) 구성지방산(構成脂肪酸)으로 나타났다. This investigation was conducted to observe changes of lipid components (phospholipids, free sterols, free fatty acids, triglycerides and estrified sterols) and fatty composition in diethyl ether extract and 86% MeOH extract from cotyledon and seedling axis of mung bean which were germinated in the dark at 25-$27^{\circ}C$ for 7 days. The total lipid contents in cotyledonn and seedling axis gradually decreased during germination. The triglyceride content in total lipid from cotyledon decreased and free fatty acid content increased, but triglyceride content from seedling axis decreased slightly and free fatty acid content decreased. Free sterol, esterified sterol and phospholipid content in cotyledon increased continuously, but their content in seedling axis dcreased slightly. The major fatty acids in mung bean were palmitic acid, linoleic acid and linolenic acid.

脂質酸化生成物이 蛋白質에 미치는 影響

崔甲晟,裵仁烋 順天大學校 農業科學硏究所 1987 農業科學硏究 Vol.1 No.-

The mungbean seeds (Phaseoleus vidiessimus), harvested in 1986, was preserved in open jar at room temperature for 5 months. Lipid-protein interaction was examined in defatted meals and in the proteins extracted from raw and storaged mungbeans. Polyacrylamide gel electrophoresis was used as the principal technique to compare proteins before and after storage under room temperature. Slab gel of defatted residues from mungbean meals were stained for protein and lipid. Amido Black and Dopamine 6G were sensitive enough to detect the small amount of lipid bound to mungbean seed proteins. Detailed of these procedures and observations on the effects of peroxides lipid-protein interactions on electrophoretic mobility and on solubility of various protein fractions are discussed.

보리에서 결빙방지(結氷防止) 단백질(蛋白質)의 유전분석(遺傳分析)

최갑성,천종은,강석원 한국육종학회 2000 한국육종학회 학술발표회 발표요지 Vol.32 No.1

하우스재배에서 수확시기에 따른 녹차 화학적 성분의 변화

최갑성,최정,이정은,이선하 한국자원식물학회 2001 한국자원식물학회 학술심포지엄 Vol.2001 No.-

리놀레산 과산화물이 펩신 활성도에 미치는 영향

최갑성,김재욱,문태화,Choi, Kap-Seong,Kim, Ze-Uook,Moon, Tae-Wha 한국식품과학회 1991 한국식품과학회지 Vol.23 No.2

리놀레산 과산화물이 펩신의 활성도에 미치는 영향을 실험한 결과 여러 온도와 pH 조건하에서 리놀레산 과산화물에 의해 펩신 활성도는 감소되었다. 또한, 각종 라디칼 소거제와 금속 이온 존재하에서 펩신 활성을 측정한 결과와 전기영동 결과에 비추에 볼 때 효소의 활성감소는 시스템내에 존재했던 라디칼에 의한 효소자체의 손상에서 비롯된 것으로 생각되었다. The effect of linoleate hydroperoxides(LAHPO) on pepsin activity was investigated. The activity of pepsin was largely decreased by LAHPO at various temperatures and pH. The inactivation of pepsin seems to be the radicals in the system because ascorbate and metal ions enhanced the inactivation of enzyme by LAHPO. It was shown by SDS-PAGE that LAHPO caused scission of the enzyme in the model system.