Bacillus coagulans ATCC 8038의 β - galactosidase 에 의한 탈지유의 유당분해에 관한 연구

안종건,이신호,김현욱 ( Jong Kun Ahn,Shin Ho Lee,Hyun Uk Kim ) 한국축산학회 1981 한국축산학회지 Vol.23 No.6

Hydrolysis of lactose in skimmilk has been studied using β-galactosidase of Bacillus coagulans ATCC8038. β-Galactosidase of Bacillus coagulans ATCC 8038 (103.6 ㎍/㎖ of skimmilk) hydroly zed 30% of total lactose in pasteurized skimmilk (heated for 30 min at 63℃) during the first 5.5 hours, and alteration of skirnmilk concentration from 5% to 16% did not change the hydrolytic capability of this enzyme. When the skimmilk was heated at 92℃ for 30 minutes, the lactose hydrolysis by β-galactosidase of Bacillus coagulans ATCC8038 proceeded 3.8 times faster than that in pasteurized skimmilk.

유제품에 이용되는 β- galactosidase에 관한 종설

안종건,김현욱 ( Jong Kun Ahn,Hyun Uk Kim ) 한국낙농학회 1981 韓國酪農學會誌 Vol.3 No.1

유제품에 사용할 수 있는 Bacillus coagulans ATCC 8038 의 내열성 유당분해효소에 관한 연구

안종건,김현욱 ( Jong Kun Ahn,Hyun Uk Kim ) 한국축산학회 1977 한국축산학회지 Vol.19 No.3

Beta-galactosidase of a thermophilic and endospore-forming bacterium, Bacillus coagulans ATCC 8038, has been the subject of this study. Synthesis of beta-galactosidase by this bacterium was induced by lactose and it is the intracellular enzyme. The rate of hydrolysis of O-nitrophenol-beta-D-galactopyranoside (ONPG) was used io measure the enzyme activity. Bacillus coagulans ATCC 8038 produced betagalactosidase most efficiently at the end of logarithmic phase at 55℃ in the medium containing 1% lactose. The enzyme was proved to be most active at 55℃ and at pH 6.0. Manganese ion stimulated the enzyme activity and contributed to the stability of this betagalactosidase at 55℃.

한국낙농산업의 적은 누구인가 ?

안종건(Jong Kun Ahn) 한국동물자원과학회 ( 구 한국축산학회 ) 2001 낙농산업과 기술 Vol.1 No.1

아이스크림 제조용 복합안정제 개발에 관한 연구

배형만,안종건,윤영호,김현욱 ( Hyung Man Bai,Jong Kun Ahn,Young Ho Yoon,Hyun Uk Kim ) 한국축산학회 1978 한국축산학회지 Vol.20 No.5

In an attempt to develop a stabilizer mixture giving good stabilization, good body, and good melting property of ice cream without wheying-off of the ice cream mix, various gums and mixes of gums have been studied for their ice creammaking properties. Furthermore a good food-grade gum has been searched for which could substitute carrageenan, potentially hazardous seaweed gum. Gums tested include carboxy-methyl cellulose, guar gum, gelatin, sodium alginate, and xanthan gum. As expressed in viscosity, wheying-off of the ice cream mix, melting property, and. body texture of the test ice cream, xanthan guru mixtures seem to give the best hope ,as the best ice cream quality economically and could replace carrageenan. Especially cold solubility of this gum is the advantage for HTST pasteurization system.

젖소 초유의 이용성 증진에 관한 연구 - I. 유기산 첨가에 의한 초유의 보존

권명구,장영호,안종건,고준수,권일경 ( Myung Koo Kwon,Young Ho Jang,Jong Kun Ahn,Joon Soo Goh,Il Kyung Kwon ) 한국낙농학회 1991 韓國酪農學會誌 Vol.13 No.1

보문 - 효소 대사산물 : 일본의 Atagawa 온천지대에서 분리한 내열성 β - glycosidase 생성균주의 분리 및 동정

남은숙(Eun Sook Nam),최종우(Jong Woo Choi),차성관(Seong Kwan Cha),안종건(Jong Kun Ahn) 한국미생물생명공학회 2002 한국미생물·생명공학회지 Vol.30 No.2

N/A

변환에 의한 유단백질(乳蛋白質)의 가치증진

안종건 한국낙농학회 1988 韓國酪農學會誌 Vol.10 No.1

牛乳消費는 國民健康 및 酪農産業과 밀접한 관계를 가지기 때문에 그 價値를 더욱 增進시키어 소비를 增大하기 위한 努力이 경주되고 있다. 이상에서 살펴본 바와 같이 化學的, 酵素的 變換에 의하여 乳蛋白質의 營養的 價値가 增進된 바는 없으나 水溶性, 乳化能力, 커드 형성 等의 特性을 變化시킬 수 있어 乳蛋白質이 관계하는 乳製品의 多樣化가 可能함을 시사한다. 化學的, 酵素的 方法 外에 乳淸蛋白質의 적절한 加熱에 의하여 加熱, 凝固된 卵白과 유사한 특성을 갖게 하거나(Chang과 Scibelli, 1982), rennet에 의하여 형성된 curd를 적절히 加熱, 組織化하여 특수한 조직을 가지는 plastic curd를 제조하는(English, 1981) 等의 物理的 方法도 乳蛋白質의 새로운 特性을 형성케 하는 方法으로 利用될 수 있다. 이와 같은 一般的인 食品的 特性을 改善, 創出하는 外에 乳蛋白質의 antigenic site의 변환에 의한 allergy현상의 解決, 乳蛋白質로부터 由來하는 peptide의 밝혀지지 않은 生物學的 機能의 糾明 等이 가능하다면 乳蛋白質의 價値를 한층 增進시킬 수 있는 계기가 될 것이다. 乳蛋白質의 變換에 利用되는 化學的 變換은 反應에 利用되는 시약의 殘有物, 변환과정에서 형성되는 中間産物, 最終生産物 等의 人體에 對한 安全性이 면밀하게 검토되어야 하기 때문에 生物學的 反應을 利用하는 酵素的 變換이 긍정적으로 평가되고 있으며, 乳加工에 利用되는 各種 酵素의 特性을 變換에 의하여 改善함으로써 化學的 變換을 安全하게 利用할 수도 있을 것이다. Chemical and enzymatical modification of milk protein have been used for a long time in the manufacture of acid casein, yoghurt and cheese etc.. Recently systematic modifications of milk protein have been tried to investigate the function of its components in milk, to develop new method of protein modification and to enhance milk protein value. Much chemical modification was performed to investigate the change of functional properties of milk protein. Solubility of milk protein was improved by substitution of Ca^(2+) with Na^+ and proteolysis. Acylation also enhanced solubility, especially succinylation showed good effect due to high increase in negative charge. Phosphorylation decreased solubility, and increased viscosity and water absorption of casein. Reductive alkylation increased emulsifying activity of casein. Highly alkylated casein failed to support growth of young rats, but partially methylated casein supported normal rat growth suggesting that E-aminolysyl residue can be protected from deterioration during storage and processing by partial reductive alkylation. Rennet clotting time of casein could be controlled with ionic compounds. Reduction of rennet clotting time was observed with those additives having positive charge or positively charged and hydrophobic moieties through the neutralization of the negative charge of casein micelles or enhancement of their hydrophobicity, favoring hydrophobic interactions between the particles. The negatively charged compounds or additives having negatively charged and hydrophobic sites increased rennet clotting time. Rennet clotting time was not changed by extensive heat treatment in the presense of strongly binding components having cationic or both charged and hydrophobic parts suggesting that high heat treatment can be applied in the manufacture of cheese to ensure good hygienic properties, and that dried skim milk. can be used for cheese production with acceptable ionic additive. Covalently attached amino acid to casein showed good in vivo bioavailability indicating that covalent attachment of limitting amino acids to proteins can be used for improving their nutritional quality. Carboxyanhydride method was estimated as the best one among several methods. Enzymatic modification is more promising method than chemical modification because it is performed in the similar way with that of biological system. Partially proteolyzed milk protein is easily digested, and was developed as a space food and a elemental diet for patients. Opioid peptides were found in hydrolysates of αS₁, β, K-casein, β-lactoglobulin and α-lactalbumin, and partial proteolysis of K-casein by pepsin produced peptides with antigastrin activity and fractions stimulating stomach secretions suggesting that there might be hidden biological functions in milk protein.

유제품의 rennet whey powder 혼입함량 검출에 관한 연구

안종건,이효원,정천용,박순민,홍경훈 한국낙농학회 1995 韓國酪農學會誌 Vol.17 No.4

젖소 초유의 이용성 증진에 관한 연구 : III. 젖산균 첨가에 의한 초유의 보존 III. Influence of lactic acid bacteria on preservation of colostrum

안종건,장영호,권일경,고준수,권명구 한국낙농학회 1991 韓國酪農學會誌 Vol.13 No.3

1, 초유에 L. acidophilus를 배양한 결과 젖산균의 증가로 인한 pH 감소로 대장균의 사멸, 총균수의 감소가 일어났으며 특히 25℃에서 효모와 곰팡이의 억제 효과가 좋았다. L. casei와 S. thermophilus를 배양한 경우 15℃ 이상에서 젖산균의 증가로 대장균수는 감소하였으나 총균수 및 효모와 공팡이수는 감소하지 않았다. 젖산 발효 후 안식향산 및 솔빈산 가리의 첨가는 모든 저장 온도에서 효모와 곰팡이의 억제에 효과적이었으나 안식향산은 젖산균을 비롯한 전체 미생물에도 영향을 주어 성장이 약간 감소하였다. 2. 초유를 L. acidophilus 및 L. casei와 S. thermophilus로 배양할 경우 저장중 크림 분리가 일어났으나 안식향산과 솔빈산 가리 첨가구에서는 크림분리가 일어나지 않았으며 유청분리는 L. casei와 S. thermophilus로 발효구에서만 일어났다. L. casei와 S. thermophilus로 발효할 경우 15℃ 이상에서는 효모와 곰팡이의 수가 많아 조직내 gas가 발생하였고 안식향산과 솔빈산 가리 첨가구도 25℃에서 gas가 발생하였다. 또한 표면에서는 곰팡이 성장은 L. acidophlus 발효구에서 일어났다. This study was carried out to elucidate the influence of lactic acid bacteria, and food additives added after lactic fermentation on preservation of colostrum during fermentation at various temperatures to increase availability of surplus colostrum. 1. In colostrum fermented with L. acidophilus, coliforms count and total bacteria count were reduced at 15℃ and 25℃ due to rapid decrease in pH and reduced yeast and mold count at 25℃. In colostrum fermented with L. casei and S. thermophilus, coliforms count was reduced but total bacetria count and yeast and mold count were not. Addition of sodium benzoate and potassium sorbate after lactic fermentation reduced yeast and mold count effectively at various temperatures but addition with sodium benzoate slightly reduced lactic bacteria count and total bacteria count, also. 2. Physical characteristics of colostrum fermented with lactic acid bacteria revealed cream layer formation but colostrums added with sodium benzoate and potassium sorbate after lactic fermentation were not. Separation of whey was shown only in the colostrum fermented with L. casei and S. thermophilus and those added with food preservatives at 25℃. The mold growth on the surface of colostrum was appeared in the colostrum fermented with L. acidophilus at 25℃.