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재순환 3단계 막반응기에서 연속적으로 생산된 어피 젤라틴 가수분해물의 가능성
김세권,변희국,전유진,안창범,조덕제,이응호 ( Se Kwon Kim,Hee Guk Byun,You Jin Jeon,Chang Bum Ahn,Duck Jae Cho,Eung Ho Lee ) 한국공업화학회 1995 공업화학 Vol.6 No.6
재순환 연속식 3단계 막(MWCO 10,000, MWCO 5,000 및 MWCO 1,000)반응기를 사용하여 제조된 각 단계별 명태피 젤라틴 가수분해물의 분자랑, 아미노산조성 및 기능성에 대하여 검토하였다. 3단계 막반응기에서 사용한 효소는 Alcalase(1단계), pronase E(2단계) 및 collagenase(3단계)였다. 1단계, 2단계 및 3단계 가수분해물의 분자량은 각각 4.8∼9.5 KDa, 3.4∼6.6 KDa 및 0.9∼1.9 KDa범위였다. 명태피 젤라틴 및 각 단계별 가수분해물의 아미노산 조성중 단맛과 관련이 있는 아미노산의 함량이 전체의 69∼71%에 달한 반면, 쓴맛을 내는 아미노산 함량은 21∼23%에 지나지 않았다. 3단계 가수분해물이 1단계 및 2단계 가수분해 물에 비해 단맛과 감칠맛이 더 좋았다. 1단계, 2단계 및 3단계 가수분해 물의 용해도는 모든 pH영역에서 100%였으며, 명태피 젤라틴은 유화성 및 포말성이 나타났지만, 각 단계별 가수분해물에서는 나타나지 않았다. 전기전도도와 완충능은 1단계 및 2단계 가수분해물에 비해 저분자 펩티드의 함량이 많은 3단계 가수분해물이 가장 높았으며, 각 단계별 가수분해물의 점도는 모든 pH영역에서 차이가 없었을 뿐만 아니라 각 가수분해물 상호간에도 거의 차이가 없었다. 등온흡습도는 1단계 및 2단계 가수분해물에 비해 3단계 가수분해물이 가장 높아 수분활성 저하제로서 이용이 가능할 것으로 생각된다. The molecular weight, the composition of amino acids and the functional properties of hydrolysates of Alaska pollack skin gelatin which were produced from a continuous three-step membrane reactor were investigated. The enzymes used were Alcalase in the first-step, pronase E in the second-step, and collagenase in the third-step. The molecular weights of the first-step enzyme hydrolysate(FSEH), the second-step enzyme hydrolysates(SSEH), and the third-step enzyme hydrolysates(TSEH) were in the range of 4.8∼9.5KDa, 3.4∼6.6KDa, and 0.9∼1.9KDa, respectively. 69∼71% of amino acids in the hydrolysates of Alaska pollack skin gelatin were responsible for the sweet taste, while 21∼23% of them were responsible for the bitter taste. Taste of the TSEH is sweeter and more favarable than those of the FSEH and SSEH. All of the hydrolysates were freely soluble in water regardless of the pH range. The foaming and emulsifying capacity did not occur in all hydrolysates(FSEH, SSEH, and TSEH), while the unmodified skin gelatin showed them. TSEH, which has higher composition in the low molecular weight peptide, has higher electrical conductivity and buffer capacity than FSEH and SSEH have. The viscosities of all hydrolysates did not depend on the pH but were similar. TSEH also shows the highest activity in the isothermal moisture absorption among other hydrolysates. It can be used to depress the water activity in moisture food.
2단계 막반응기를 이용한 어피젤라틴 가수분해물의 연속적 생산
김세권(Se Kwon Kim),변희국(Hee Guk Byun),전유진(You Jin Jeon),양현필(Hyun Phil Yang),조덕제(Duk Je Jou) 한국응용생명화학회 1994 Applied Biological Chemistry (Appl Biol Chem) Vol.37 No.2
A continuous two-stage membrane (1st-SCMR, MWCO 10,000; 2nd-SCMR, MWCO 5,000) reactor was developed and optimized for the production of fish skin gelatin hydrolysate with different molecular size distribution profiles using trypsin and pronase E. The optimum operating conditions in the 1st-step membrane reactor using trypsin were: temperature, 55℃ ; pH 9.0; enzyme concentration, 0.1 ㎎/㎖; flux, 6.14 ㎖/min; reaction volume, 600 ㎖; and the ratio of substrate to trypsin, 100 (w/w). After operating for 1 hr under the above conditions, 79% of total amount of initial gelatin was hydrolysed. In the 2nd-step using pronase E under optimum operating conditions[temperature, 50℃ ; pH 8.0; enzyme concentration, 0.3 ㎎/㎖; flux, 6.14 ㎖/min; reaction volume, 600 ㎖; and the ratio of substrate to pronase E, 33 (w/w)], the 1st-step hydrolysate was hydrolysed above 80%. Total enzyme leakages in the 1st-step and 2nd-step membrane reactors were about 11.5% at 55℃ for 5 hrs and 9.0% at 50℃ for 4 hrs, respectively. However, there was no apparent correlation between enzyme leakage and substrate hydrolysis. The membrane has a significant effect on activity lose of trypsin and pronase E activity for 1 hr of the membrane reactors operation. The loss of initial activity of enzymes were 34% and 18% in the 1st-step and 2nd-step membrane reactor, whereas were 23% and 10% after operating time 3 hr in the 1st-step and 2nd-step membrane reactor lacking the membrane, respectively. The productivities of 1st-step and 2nd-step membrane reactor for 8 times of volume replacement were 334 ㎎ and 250 ㎎ per ㎎ enzyme, respectively.
Z-Segmentation 알고리즘을 이용한 발사체의 배선 점검 방법
오세권 ( Se-kwon Oh ),이대현 ( Dae-hyun Lee ),김영성 ( Yung-sung Kim ),안종흠 ( Jong-heum An ) 한국항행학회 2021 韓國航行學會論文誌 Vol.25 No.5
항공 우주 산업의 발전으로 발사체의 연구가 많아지고 있다. 더불어 많은 시험이 진행하고 있고 그에 따라 많은 실패도 발생한다. 발사체는 다른 전자장비보다 위험성이 높기 때문에 실패를 최소화할 수 있어야 한다. 따라서 발사체에 전원을 공급하기 전에 배선을 검증할 필요가 있다. 이에 따라 저항 측정을 통해 배선 상태를 검증하였다. 하지만 이전의 저항측정 방식의 배선 점검은 발사체 회로의 커패시터, 인덕터등의 소자들 때문에 정확한 측정을 할 수 없다. 본 논문에서는 TDR 미터를 이용하여 케이블 및 발사체의 연결 상태에서 임피던스를 측정한다. 측정한 정상상태의 임피던스의 기준 값을 설정하기 위해 Z-Segmentation 알고리즘을 사용한다. Z-Segmentation 알고리즘은 우선 임피던스 파형의 피크 값들을 칼만 필터를 이용하여 찾고 찾은 피크 값을 Segmentation을 통해 최종 impedance peak segment를 얻는다. 이런 방법으로 배선의 정상 상태에 대한 기준 값으로 설정하고 이를 기준으로 배선 상태를 판정한다. development of the aerospace industry is increasing the research of projectiles. In addition, many tests are under way and many failures occur accordingly. Projectiles should be able to minimize failures because they are more dangerous than other electronic equipment. Therefore, it is necessary to verify wiring before powering the projectile. Accordingly, the wiring status was verified by resistance measurements. However, the wiring test of the previous resistance measurement method cannot be accurately measured due to devices such as capacitors and inductors in the projectile circuit. In this paper, impedance is measured in the connection state of cables and projectiles using a TDR meter. The Z-Segmentation algorithm is used to set the reference value for the measured steady state impedance. The Z-Segmentation algorithm first finds the peak values of the impedance waveform using a Kalman filter and obtains the final impedance peak segment through segmentation. In this way, the wiring status is determined based on the reference value for the normal state of the wiring.
김세권(Se Kwon Kim),변희국(Hee Guk Byun),전유진(You Jin Jeon) 한국수산과학회 1999 한국수산과학회지 Vol.32 No.1
The optimum conditions for selective elimination of salt from tuna boiled extract (TBE) by electrodialysis were determined. The desalination conditions of TBE were determined at vadous pH`s, concentrations and volumes of TBE. The ion-exchange membrane with a molecular weight cut off 100Da was used for desalting of TBE. The desalination times on 1% and 10% of TBE concentrations were 40 min and 240 min, respectively. The elechodialysis process could removed above 95% of the initial salt content in 1% and 10% of TBE concentrations. The desalination of TBE at pH 4.0 was 14% higher than that at pH 9.0 The amount of water transferred by the electrodialysis was determined. The electrodialysis process could remove above 90% of the initial salt content in 5% TBE for 80 min. The initial volume and the permeate did not have significant effects on desalination time and ratio. The key parameters for the desalination of TBE were pH and concentration of TBA.
김세권(Se Kwon Kim),변희국(Hee Guk Byun),전유진(You Jin Jeon),주동식(Dong Sik Joo),김종배(Jong Bae Kim) 한국수산과학회 1999 한국수산과학회지 Vol.32 No.1
The hydrolysate of desalinated tuna boiled extract (TBE) were prepared by continuous hydrolysis of TBE using a membrane reactor. TBE and tuna boiled extract hydrolysate (TBEH) were isolated depending on molecular weights. The major molecular weight disfibutions of TBEH-10K, TBEH-5K and TBEH-1K were 9,800Da, 3,000Da and 990Da, respectively. The amounts of nucleotides and their related compoands of TBE were 3.47 μmole/g AMP, 23.75 μmole/g IMP, 9.07 μmole/g inosine and 1.89 μmole/g hypoxanthine. Total content of amino acids having desirable taste (glycine, glutamic acid, alanine, proline, aspartic acid, serine) was about 63% of total amino acid from TBE and aboat 62% from TBEH. The natural seasonings were prepared with TBE and TBEH. From the results of sensory evaluations, complex seasoning containing TBEH-1K was almost equal to the shellfish complex seasoning obtained from the market. The mixed sauce which was made by mixing of 50% TBEH sauce and 50% fermented soy sauce was similar to the tradition soybean sauce in product quality and it showed the possibility to be used for the substitute product for acid hydrolyzed soysauce.