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Vibrio crassostreae PKA 1002의 알긴산 분해 조효소 생산 최적 조건과 조효소의 특성
선우찬 ( Sun Woo Chan ),김꽃봉우리 ( Koth Bong Woo Ri Kim ),김동현 ( Dong Hyun Kim ),정슬아 ( Seul A Jung ),김현지 ( Hyun Jee Kim ),정다현 ( Da Hyun Jeong ),정희예 ( Hee Ye Jung ),임성미 ( Sung Mee Lim ),홍용기 ( Yong Ki Hong ),안 한국미생물생명공학회(구 한국산업미생물학회) 2012 한국미생물·생명공학회지 Vol.40 No.3
This study was conducted to screen an alginate-degrading microorganism and to investigate the characteristics of the alginate-degrading activity of its crude enzyme. Amarine bacterium which produces extracellular alginate-degrading enzymes was isolated from the brown alga Sargassum thunbergii. 16S rRNA sequence analysis and physiological profiling resulted in the bacterium`s identification as a Vibrio crassostreae strain, named Vibrio crassostreae PKA 1002. Its optimal culture conditions for growth were pH 9, 2% NaCl, 30℃ and a 24 hr incubation time. The optimal conditions for the alginate degrading ability of the crude enzyme produced by V. crassostreae PKA 1002 were pH 9, 30℃, a 48 hrincubation time and 8% alginic acid. The alginate degrading crude enzyme produced 3.035 g of reducing sugar per liter in 4% (w/v) alginate over 1 hr.
장다현 ( Da Hyun Jeong ),김꽃봉우리 ( Koth Bong Woo Ri Kim ),김동현 ( Dong Hyun Kim ),선우찬 ( Sun Woo Chan ),정슬아 ( Seul A Jung ),김현지 ( Hyun Jee Kim ),정희예 ( Hee Ye Jeong ),김재훈 ( Jae Hun Kim ),이주운 ( Ju Woon Lee ),도상 한국수산과학회(구 한국수산학회) 2012 한국수산과학회지 Vol.45 No.5
This study was investigated the effect of gamma irradiation (GE) on the shelf-life and quality improvement of squid sundae (a traditional Korean sausage) stored at room temperature after 0 (control), 10 and 20kGy doses of irradiation. The total viable cells decreased with increasing irradiation dose, and no viable cells were detected with the doses of 20kGy. There were no significant changes in pH compared to the control. The volatile basic nitrogen (VBN) and thio-barbituric acid reactive substance (TRARS) values of 61 (20kGy) squid sundae were significantly lower than those of the control. In addition, the induction period for the GI (20kGy) squid sundae measured by the Rancimat method was higher level than that of the control. In a sensory evaluation, there were no significant differences between the control and 61 samples during storage.
외톨개모자반 (Myagropsis myagroides) 물 추출물의 면역 활성 및 이화학적 특성에 미치는 감마선 조사의 영향
이청조 ( Chung Jo Lee ),송유진 ( Eu Jin Song ),김꽃봉우리 ( Koth Bong Woo Ri Kim ),정지연 ( Ji Yeon Jung ),곽지희 ( Ji Hee Kwak ),최문경 ( Moon Kyung Choi ),김민지 ( Min Ji Kim ),김동현 ( Dong Hyun Kim ),선우찬 ( Chan Sun Woo ),박 한국수산과학회(구 한국수산학회) 2011 한국수산과학회지 Vol.44 No.1
This study examined the effect of gamma irradiation (3-20 kGy) on the immune activity and physicochemical properties of Myagropsis myagroides (MM) water extracts. MM powder and water extracts were subjected to gamma irradiation at 3, 7, and 20 kGy. The effects of gamma-irradiated MM water extracts on splenocyte proliferation and cytokine IFN- r and IL-2 secretion were evaluated. The gamma-irradiated MM water extracts resulted in decreased splenocyte proliferation without cytotoxicity. The IFN- rand IL-2 secretion increased by gamma-irradiated MM water extracts with increasing irradiation dose. For MM powder, the yield and total phenolic compounds (TPC) of water extracts were increased slightly after gamma irradiation. In MM water extracts, the TPC was higher at a dose of 20 kGy, while gamma irradiation decreased the viscosity, pH, and color of the Mrv1 extracts. In conclusion, gamma irradiation improved the immunomodulatory activity of MM water extracts, overcoming its potential weakness when applied in the food industry.
감태(Ecklonia cava ) 에탄올 추출물의 α -Amylase 저해활성에 미치는 열 및 pH의 영향
김동현 ( Dong Hyun Kim ),정지연 ( Ji Yeon Jung ),김꽃봉우리 ( Koth Bong Woo Ri Kim ),이청조 ( Chung Jo Lee ),곽지희 ( Ji Hee Kwak ),김민지 ( Min Ji Kim ),선우찬 ( Woo Chan Sun ),김현지 ( Hyun Jee Kim ),정슬아 ( Seul A Jung ),김태완 한국수산과학회(구 한국수산학회) 2011 한국수산과학회지 Vol.44 No.6
This study examined the inhibitory activity of Ecklonia cava (EC) against α-amylase to evaluate the availability of EC extract as a functional food agent. To verify the inhibitory activity of EC against porcine pancreatic α-amylase, potato starch was used as a substrate. This analysis revealed that EC ethanol extract exhibited high α-amylase inhibitory activity. For potential application within the food industry, the stability of the activity of EC ethanol extract under various heat and pH conditions was examined. The α-amylase inhibitory activity of EC ethanol extract was not affected by the heat and pH treatment conditions used in this study. These results suggest that EC has the potential for development as a functional food agent.