염화칼슘을 함유하는 소금용액에서의 절임이 김치숙성에 미치는 영향

오영애,김순동 동아시아식생활학회 1995 동아시아식생활학회지 Vol.5 No.3

This study was undertaken to examine the effect of salting in 10% salt solution added 2% calcium chloride on the Kimchi fermentation. The addition of calcium chloride extended edible periods of the Kimchi to 4∼5 days and increased relatively the hardness of Chinese Cabbage. In the addition of calcium chloride, the activities of amylase and β-galactosidase were not high during all periods fermentation. Polygalacturonase and protease activities were low 2∼21%, 2∼26% all periods fermentation, respectively. There were significant correlations between the delay of ripeness and decreasing enzyme activation. The amount of free amino acid by the treatment with calcium chloride was decreased of 10∼16% at the late of fermentation than that of control. The treatment with calcium chloride of the Kimchi was increased hardness, but decreased cohesiveness and gumminess was during all periods fermentation. The adhesiveness was increased at the early of fermentation but decreased at the late of fermentation.

솔잎 첨가김치의 숙성중 젖산균의 생육과 효소활성 변화

오영애,최경호,김순동 대구효성가톨릭대학교 식품과학연구소 1997 식품과학지 Vol.9 No.-

솔잎물추출물(WEPN)이 김치의 숙성관련 효소활성과 젖산균의 생육에 미치는 영향을 조사하였다. 2% WEPN 첨가는 in vitro에서 amylase는 13.2%, protease는 10.8%, polygalacturonase는 26.7% 및 β-galactosidase는 23.0%를 저해하였다. WEPN을 2% 첨가한 김치에서는 발효 7일째에 효소의 저해율이 가장 높았으며 대조구에 7일째의 활성이 비하여 amylase 11.6%, protease 13.4%, polygalacturonase 35.8%, β-galactosidase는 76.1% 가 각각 낮았다. 젖산균의 생육에 미치는 영향은 솔잎의 물, 에탄올, 메탄올, 에테르 추출물의 농도별에 따른 inhibitory zone의 직경을 측정한 결과 추출물 모두 Leu. mesenteroides보다 Lac plantarum에 대하여 더 큰 항균성을 보였으며 그중에서도 WEPN이 가장 컸다. WEPN을 김치에 첨가하여 숙성시키면서 균수를 조사한 결과 Leu. mesenteroides와 Lac. plantarum 모두 무첨가 김치 보다 숙성전반에 걸쳐 균수가 적었으며, Leu. mesenteroides보다 Lac. plantarum의 수가 적었다. The effect of water extract of pine needle(WEPN) on the activities of amylase, protease, polygalacturonase, β-galactosidase, and antimicrobial activities were investigated. The specific activities of amylase, protease, polygalacturonase and β-galactosidase for WEPN(water extracts of pine needle) were low in vitro. On the other hand, in vivo experiments the highest activities of amylase, protease, polygalacturonase and β-galactosidase in control kimchi showed at 1st day of preparation, while the specific activities in WEPN added kimchi were low. Kimchi fermentation is initiated by various microorganisms originally present in the raw materials and lactic acid bacteria were propagated during fermentation. In order to control microorganisms of kimchi, the growth of Leu. mesenteroides and Lac. plantarum in kimchi during the entire fermentation periods propagated was inhibited by adding the WEPN. Antimicrobial activity of WEPN on microorganisms related to kimchi fermentation was investigated. Lac. plantarum showed stronger antimicrobial activity than Leu. mesenteroides. The water extracts of various kinds of extraction from pine needle had a widest range of antimicrobial spectrum.

솔잎 첨가김치의 숙성중 당, 산 및 아미노산의 함량 변화

오영애,김순동,김경희 대구효성가톨릭대학교 식품과학연구소 1997 식품과학지 Vol.9 No.-

솔잎 물추출물(WEPN)을 첨가한 김치의 숙성중 유리당과 유기산 및 유리아미노산의 함량변화를 조사하였다. 미생물의 주 영양원인 유리당은 glucose, fructose, sucrose, mannitol이 검출되었으며, 숙성의 진행에 따라 mannitol은 증가하였으나 glucose, fructose 및 sucrose의 함량은 감소하였다. WEPN 첨가김치에서는 sucrose의 감소율은 무첨가에서 높았으나 glucose와 fructose의 감소율은 첨가김치에서 높았고 mannitol의 증가율은 무첨가 김치에서 높았다. 유기산으로는 oxalic, citric, acetic, malic, succinic, lactic acid가 검출되었다. Oxalic acid, citric acid 및 malic acid는 숙성과 함께 감소하였고 감소율은 무첨가 김치에서 높았다. Acetic acid, succinic acid 및 lactic acid는 숙성중에 증가하였으며, succinic acid는 무첨가 김치에서, malic acid는 첨가김치에서 높은 함량을 보였다. 유리아미노산 함량은 첨가, 무첨가 다같이 숙서이 따라 증가하였는데 WEPN 첨가김치에서 증가율이 높았다. 이러한 현상은 무첨가 김치에서 소모율이 적음에 따른 영향이라 판단되었다. This study was conducted to investigate the effect of pine needle water extract(WEPN) on the shelf-life of kimchi. The extract was added 2% as pine needle basis in kimchi. The contents of free sugar, free amino acid and organic acid, and pH, acidity were determined during fermentation at 10℃. The edible periods of WEPN added kimchi was enhanced to 7days than control kimchi by estimating of pH and acidity. Free sugars, such as glucose, fructose, sucrose and mannitol in kimchi juice were detected. Mannitol was increased but glucose, fructose and sucrose were decreased. The rate of increase in sucrose contents and that of decrease in mannitol contents showed higher at control kimchi than at WEPN added products. The rate of decrease in glucose and fructose contents showed higher at WEPN added kimchi than at control porducts. Free amino acid contents of control kimchi at 0 day and 21th day fermentation were 319㎎ and 551㎎/100g of kimchi, respectively. Its content were also higher in WEPN added kimchi than in that of control during entire fermentation periods. Oxalic, citric, acetic, malic, succinic, lactic acid as kimchi organic acids were detected. The changes in organic acids content of control and WEPN added kimchi showed simillar tendency during fermentation.

솔잎 첨가김치의 관능적 품질

오영애,서기용,김순동 대구효성가톨릭대학교 식품과학연구소 1997 식품과학지 Vol.9 No.-

솔잎물추출물(WEPN)이 김치의 보존성과 품질에 미치는 영향을 조사한 결과는 다음과 같다. WEPN의 첨가가 김치의 품질에 미치는 영향은 WEPN을 1~3%범위로 첨가하여 관능검사를 실시해 본 결과 2%되게 첨가하는 것이 종합적인 맛과 색상면에서 양호하였으며 3%를 첨가한 경우는 색상면에서 좋지 않았다. WEPN을 2% 첨가한 김치의 숙성중 신맛, 아삭아삭한 맛, 김치냄새 및 종합적인 맛을 측정한 결과 신맛은 무첨가 보다 낮았으며, 아삭아삭한 맛은 숙성전반에 걸쳐 무첨가보다 높았다. WEPN의 첨가는 숙성김치에서 발생하는 불쾌취를 줄임으로서 김치의 냄새가 상당히 개선되었으며 숙성초기에는 큰 차이를 보이지 않았으나 숙성이 진행될수록 종합적인 품질이 향상되었다. WEPN의 첨가가 김치의 보존성에 미치는 영향은 WEPN의 첨가김치는 pH 저하가 현저히 둔화되었으며 산도의 측정결과도 pH 측정결과와 일치하였다. 10℃에서 가식기간은 무첨가의 경우 15일, 1%첨가 경우는 17일, 2%첨가 경우는 20일로 첨가농도가 증가에 함에 따라 연장되었다. This study was carried out to improve shelf-life and quality of kimchi through controlled fermentation by using pine needle extract. Sensory tests of odor and overall taste revealed the kimchi containing 2% pine needle extracts was better than control products during fermentation. Especially, crisp taste was higher in pine needle treatment than in control during the entire fermentation periods of kimchi. The decrease in pH and increase in acidity were significantly lower in pine needle-added kimchi than control during the entire fermentation periods, thus increasing the period during which is eatable. The shelf-life of kimchi by using 0, 1, 2, and 3% water extracts of pine needle prolonged approximately 15 days, 18 days, 20~21 days and 25~26 days, respectively. The decrease in sour taste of kimchi after 15th days of fermentation showed higher in high concentration of pine needle.

산채류의보존과 일본식 절임

오영애,하귀현,박인경,김미향,김미정,김미경,정자림,이명숙,김순동 대구효성가톨릭대학교 식품과학연구소 1992 식품과학지 Vol.4 No.-

This paper showed the summarization of the preservative method of wild vegetables in the house and the precessing method of Japanese pickles. The preservative methods of wild vegetables were explained devided into long, short term, fresh state, heat treatment and drying. Salt, soybean fermented sauce, soybean fermented paste, lees of refined rice wine and residue in the preparation of bean curd were used as the materials of Japanese pickles.

다이아몬드용 자동연마기의 성능평가

오재국,김우순,김동현 한국공작기계학회 2005 한국공작기계학회 춘계학술대회논문집 Vol.2005 No.-

The present study deals design and manufacture of automatic polishing machine that can cut diamond to have 58 facets in a brilliant cutting which has been hardly achieved by a conventional manually operating polishing machine. Upon the 3-dimensional Sarin M/C test and analysis on the diamond processed by the automatic polishing machine developed in this study its proportion and finishing turned out to be better than the diamond processed by the conventional method, by being rated as "very good".

염화칼슘을 함유하는 소금용액에서의 절임이 김치숙성에 미치는 영향

오영애,김순동 대구효성가톨릭대학교 식품과학연구소 1995 식품과학지 Vol.7 No.-

염화칼슘을 함유하는 소금물에서의 배추절임이 김치숙성에 미치는 영향을 조사하였다. 절임은 2%의 염화칼슘을 함유하는 10%소금물 용액에서 행하여 10℃에서 숙성시켰다. 염화 칼슘처리 김치는 pH, 산도 및 종합적인 품질로서 평가하였을 때 가식기간이 4~5일 연장되었으며 조직의 경도도 상대적으로 높았다. 칼슘 처리구 amylase와 β-galactosidase의 활성은 담금일 부터 숙성 21일 까지 전기간을 통하여 낮게 나타났으며, protease활성과 polygalacturonase의 활성은 숙성 전반에 걸쳐 무처리보다 각각 2~26%, 2~21%로 낮게 나타나 효소활성의 저하와 숙성도 지연과의 관련성이 있었다. 유리아미노산 함량변화는 칼슘처리구가 무처리구에 비해 숙성중 후기(담금 14~21일)에 10~16% 감소하였다. 경도는 칼슘처리구가 무처리구에 비해 높게 나타났으며, 응집성과 고무성은 숙성전반에 걸쳐 무처리구보다 감소하였다. 부착성은 숙성초ㆍ중기에는 증가하다가 숙성후기에는 감소현상을 나타내어 처리구가 무처리에 비하여 숙성초ㆍ중기에는 높았으나, 숙성 말기에는 낮았다. This study was undertaken to examine the effect of salting in 10% salt solution added 2% calcium chloride on the Kimchi fermentation. The addition of calcium chloride extended edible periods of the Kimchi to 4~5 days and increased relatively the hardness of Chinese Cabbage. In the addition of calcium chloride, the activities of amylase and β-galactosidase were not high during all periods fermentation. Polygalacturonase and protease activities were low 2~21%, 2~26% all periods fermentation, respectively. There were significant correlations between the delay of ripeness and decreasing enzyme activation. The amount of free amino acid by the treatment with calcium chloride was decreased of 10~16% at the late of fermentation than that of control. The treatment with calcium chloride of the Kimchi was increased hardness, but decreased cohesiveness and gumminess was during all periods fermentation. The adhesiveness was increased at the early of fermentation but decreased at the late of fermentation.

관행농법과 유기농법의 비교연구

오주성,박흥식,정순재,정원복,진동호 東亞大學校 大學院 2000 大學院論文集 Vol.25 No.-

This study focuses on Comparative of conventional Agriculture and Organic Farming Among various kinds of environmentally sound farming practices the organic and Conventional Agriculture practices are chosen for this study. The main objective of this study is to evaluate the technological systems of organic farming practice in order to find the possibility of extending such technological system to the general farmers. Compared with the general farming practices, the organic farming requires many special technologies. Among them, technologies relating to compost making, pest, insect and weed control are different from those fo general farming practices. New technologies for the improvement of organic farming practices are developed or and imported from abroad by the organic farming association. As far as technology development for the organic farming, many research organizations between the goals of technology development of the conventional and organic farming system. In other words, land productivity of the organic farming technological system is lower than that of the conventional farming technological system.

母乳內 Amylase含量에 關한 硏究

吳東鮮,金舜謙,崔平和 고려대학교 의과대학 1984 고려대 의대 잡지 Vol.21 No.1

It is well documented that human milk contains amylase but not in cow’s milk. Besides the level of amylase activity in saliva and in pancreatic juice is very low at birth, but increases during the first month of life. Present study was carried out to determined the amylase activity in breast milk from various stages of lactation and to compared with that of duodenal juice from infant. The effect of low pH on human milk amylase activity and contribution of human milk amylase activity to total amylase activity in duodenal juice were also studied. Total 201 samples of milk were obtained from 109 mothers during the March to July 1983 and results were as follows. 1) amylase activity was high in colostrums and somewhat lower in milk from day 14 to day 30 after delivery. In this period of lactation, breast milk contained higher amounts of amylase than duodenal juice from infants aged 1 to 6 months. 2) Low amylase activity was found in milk from 4 month or more after delivery. 3) A pH of 5.3 does not inactivate the amylase and there was considerable breast milk amylase activity in duodenal juice after a meal of breast milk. Breast milk amylase could thus contribute to the breast-fed infant’s ability to digest starch.

DMBA 매식과 방사선 조사로 유발된 백서 악하선 암에 존재하는 단백질에 관한 연구

유동수,박태원,최순철,오성욱 大韓口腔顎顔面 放射線學會 1997 Imaging Science in Dentistry Vol.27 No.2

This study was performed in order to identify changes of the plasma membrane proteins in rat submandibular gland tumors induced by 7,12-dimethylbenz[a]anthracene [DMBA]and X-irradiation. Two kinds of tumor associated membrane proteins (protein A and B) were isolated with 3 M KCI extraction from rat submandibular gland tumors induced by DMBA and X-irradiation. To identify their antigenicities. immunoelectrophoresis and double immunodiffusion was carried out with various proteins extracted from liver, heart, skin and pancreas of adult rats and from embryonic liver, heart and skin. The rabbit antisera against the protein A did not cross-react with any of the proteins extracted from the above mentioned tissues, suggesting that protein A might be tumor specific antigen. However, the rabbit antisera against protein B was precipitated with proteins extracted from the liver of adult and embryonic rats. Polyacrylamide gel elecrtophoresis of these two proteins (A and B) showed that protein A was a dimer with molecular weights of 69,000 and 35,000 dalton, whereas protein B was a monomer with molecular weight of 50,000 dalton.