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Separation of Soybean Trypsin Inhibitor Using Reverse Micellar System
조상우,최춘순,이준식,Jo, Sang-Woo,Choi, Choon-Soon,Lee, Jun-Sik The Korean Society for Biotechnology and Bioengine 1989 KSBB Journal Vol.4 No.2
역미셀계를 이용하여 대두 트립신 저해제의 분리에 대하여 고찰한 바, 여러 완충 수용액 중에서 1.0M $C_aCl_2용액(pH3.0)과 1.0M NaCl용액(pH 11.5)이 단백질의 용해와 회수에 가장 적당하였다. 이 조건을 두 모델계와 하나의 실제시료에 적용해 본 결과, 7S 단백질과 트립신저해제로 구성된 모델계에서는 비활성이 두배이상 증가되었고, 선수용성 단백질과 트립신 저해제로 구성된 모델계에서는 1.6배의 비활성 증가를 볼 수 있었다. 광교대두로부터 추출한 전유출물의 경우, 1.56배의 비활성 증가가 있었다. 이들을 SDS-PAGE로 확인한 결과 모두 매우 순수한 단백질임을 알 수 있었다. The separation of trypsin inhibitir using reverse micellar system was invertigated. Among the biffer system tested, 1.0M $CaCl_2$ solution (pH 3.0) and 1.0M NaCl soluation (pH 11.5) were most effective for solubilization and de-solubilization of protein, respectively. When these conditions were applied to two model sampeles, one of which was composed of the same amount of 7S protein and trpsin inhibitor, and the other of which was composed of the same amount of soluble soybean protein isolates and trypsin inhibitor, highly pure trypsin inhibitor was obtained. And in the real soybean, Kwng Gyo, pure trypsin inhibior was also obtained.
조덕봉(Duk-Bong Cho),김동필(Dong-Pil Kim),최춘순(Choon-Soon Choi) 한국식품영양과학회 1981 한국식품영양과학회지 Vol.10 No.1
열풍에 의한 표고버섯의 건조현상을 속도론적으로 규명하기 위해서 건조속도를 좌우하는 두 가지 인자에 대해서 그 영향을 고찰한 후 선정된 조건에서 건조곡선 및 건조속도식을 유도하였다.<br/> 일정 풍속(1.5m/sec)하에서 온도의 변화(40℃~55℃)를 주었을 때 수분의 감소는 지수함수적으로 감소하였으며 감소율은 온도가 높을수록 더욱 높았다. 온도를 45℃로 고정시키고 풍속의 변화(1.0~3.1m/sec)를 주었을 때 2m/sec까지는 풍속이 빠를수록 건조속도가 높아졌으나, 그 이상의 풍속에서는 오히려 건조속도가 감소하였다. 그 이상의 풍속에서는 오히려 건조속도가 감소하였다. 따라서 풍속은 2m/sec에서 가장 건조속도가 높았다.<br/> 선정된 온도 50℃, 풍속 2m/sec, 습도 38-41%의 조건에서 건조곡선 및 건조속도식을 유도하여 본 결과 X=6.94e^(-0.345t)와, dx/dt=-2.39e^(-0.345t)라는 Kinetic model 이 얻어졌다. Dehydration phenomena has been studied for the shiitake mushroom Lentinus edodes sanryun No.1, through which examine the effect of temperature and air velocity and derivation of its kinetics.<br/> Temperature effect for the dehydration rate constant were examined under the constant air velocity (1.5m/sec) with the variation of temperature from 40℃ to 55℃. Water content were reduced exponentially with the course of time and calculated dehydration rate constant values varies with temperature with an Arrhenius-type relationship, which had been expected in the chemical reaction kinetics.<br/> Influence of air velocity for the dehydration rate constant under the constant temperature (45℃) showed interesting results. For the range 1.0m/sec to 2.0m/sec, dehydration rate constant values are increased with the air velocity, but for the 2.0 to 3.1m/sec, dehydration rate constant values are decreased which were caused by case hardening.<br/> One of the selected conditions in the optimal dehydration range, temperature 50℃, air velocity 2m/see, and its measured humidity 38-41%, mathematical model of dehydration curve and dehydration rate equations were developed and the resulting kinetic models were X=6.94 e^(-0.345t) and dx/dt = -2.39 e^(-0.345t)
표고버섯의 건조조건에 따른 GMP와 Lenthionine함량의 변화
최춘순,장인애,조덕봉 광주보건대학 1981 論文集 Vol.6 No.-
For the dried shiitake mushroom (Lentinus edodes), its two characteristic components GMP (guanosine mono phosphate) and Lenthionine contents were analysed through the HPLC and sublimation apparatus, and their results are studied with the effect of dehydration temperature and air velocity. In the commonly used temperature range 45∼50℃, GMP contents were increased with the temperature increase, and above the range 50℃, showed flattened curve, but the lower temperature 40℃ revealed high content. GMP contents were showed sharp increase for the range 1.5m/see to 2.0m/sec, but above the range showed the small difference. Lenthionine contents were decreased in relation to the temperature increase, and their decreasing trends showed more sharply with the air velocity increase 1.5m./sec to 2.0m./sec. From those results, the better qualified shiitake mushroom represented as GMP and Lenthionine content were obtained near the dehydration temperature 40℃. Whence, in case of commonly used dehydration temperature 45∼50℃, other controlled operations should be required, which could obtain the mushroom inner temperature 40℃, such as humidity control. Optimum air velocity could be selected as 2m/sec, which have made possible high content GMP and coincide with reasonable dehydration rate.
소수성 물질을 포함한 커들란 겔의 특성 및 식품으로의 활용 연구
최춘순,이기영,이창문,정제명,이인영 전남대학교 촉매연구소 2001 觸媒硏究 論文集 Vol.22 No.-
The thermal stability of curdlan suspension was investigated. Also curdlan gel containing hydrophobic materials (DHA(Docosa hexaenoic acid), olive oil and Dong-chunghacho (Militaris)) were prepared. Curdlan suspension prepared under 40℃ and 15000rpm was stable for 1 hour. Curdlan gel, including hydrophobic material were dried at 30℃ and swollen in the water. Curdlan gel including Dongchunghacho absorbed water of 980%.