멸치젓의 呈味成分

李應昊,金世權,錢重均,金洙賢,金程均 釜山水産大學校 1982 釜山水産大學 硏究報告 Vol.22 No.1

멸치젓의 呈味成分에 관한 기초자료를 얻고자 생멸치와 이를 原料로 하여 제조된 멸치젓 중의 核酸關聯物質, 유리아미노산, betaine, TMAO, TMA 및 總creatinine을 分析하였다. 核酸關聯物質 중 생멸치에서는 IMP가 乾物量基準으로 2.8 μmole/g로 가장 많았으나 멸치젓에서는 hypoxanthine이 4.2 μmole/g으로 가장 많았고 , ATP는 흔적량에 불과 하였다. 멸치젓 중의 유리아미노산 중 함량이 많은 것은 leucine, isoleucine, phenylalanine, lysine, tyrosine, alanine, histidine, valine, methionine의 順이었고 glycine, proline, glutamic acid, arginine, threonine, serine 등은 함량이 적었다. 그리고 全유리아미노산은 젓갈 숙성중생원료에 비하여 약 2배로 增加 하였다. Betaine 은 생멸치 및 멸치젓 중에 各各 10.2㎎/100g, 30.0㎎/100/g였으며 이들이 엑스分室素에 대한 比率은 各各 0.6% 및 1.2%였다. TMAO 含量은 생멸치가 13.9㎎/100g, 멸치젓이 9.0㎎/100g였으며 TMA 含量은 各各 22.7㎎/100g 및 30.9㎎/100g였다. 總 creatinine 含量은 생멸치 및 멸치젓에서 各各 433.1㎎/100g, 575.8㎎/100g로서 엑스分室素에 대해 27.2% 및 22.8%였다. Omission test 結果 멸치젓의 呈味成分으로서는 유리아미노산 및 核酸關聯物質이 중요한 구실을 한다는 것을 알았다. This study was conducted to evaluate the taste compounds of fermented anchovy. The contents of such compounds as nucleotides and their related compounds, free amino acids, betaine, TMAO and total creatinine raw and fermented anchovy were analysed. The contents of IMP in raw anchovy appeared higher than other nucleotides and tended to decrease rapidly during fermentation. Therefore, in the case of fermented anchovy, hypoxanthine was abundant and IMP was very low in content. In the free amino acid composition of fresh samples abundant amino acids were leucine, isoleucine, phenylalanine, lysine, tyrosine, alanine, histidine, valine, methionine in order. Such amino acids as glycine, proline, glutamic acid, arginine, threonine and serine were poor in content. The contents of total free amino acids reached approximately about two times as compared with that of raw sample. The amount of betaine and TMA increased, while TMAO decreased during fermentation. The content of total creatinine in raw and fermented anchovy was occupied 22.8% and 27.2% of total of extractive nitrogen, respectively. As the results of omission test, the taste-active compounds of fermented anchovy are assumed to be free amino acids and nucleotides.

참치 뼈를 이용한 Hydroxyapatite 세라믹 복합체의 합성 및 생체 친화성(제3보) : 인공체액에서의 Hydroxyapatite 세라믹 복합체간의 결합의 전자현미경 관찰 SEM Photographs of Bonding Properties between Hydroxyapatite Ceramics Composites in the Simulated Body Fluid

김세권,최진삼,이창국,변희국,전유진,이응호,박인용 대전산업대학교 반도체기술연구소 1999 半導體技術硏究所報 Vol.1 No.-

참치 뼈에서 추출한 hydroxyapatite를 출발물질로 여러 가지 세라믹 복합체를 제조하여 인공체액에서의 hydroxyapatite 복합체간의 화학결합을 조사하였다. hydroxyapatite 복합체들은 인공체액에서 4주 후부터 화학 결합성질을 나타내었다. 결합강도는 bioglass가 가장 강하게 나타났으며, 조성에 따른 의존성은 관찰할 수 없었다. 인공체액에서 복합체들은 이들의 경계면에서 불균일 핵생성 및 성장에 의해 화학적 결합으로 이루어졌다. Chemical bonding was investigated in the simulated body fluid of several selected hydroxyapatite-containing composites. The hydroxyapatite-containing composites chemically bonded with each other in the simulated body fluid after 4 weeks. Bioglass was strongly bonded in the simulated body fluid, but bonding strength was not depended on composition. Their composite bodies were chemically bonded by heterogeneous nucleation and growth at the interfaces of the specimens in the simulated body fluid.

韓國産 달팽이의 化學成分에 관한 硏究 : (1) 민달팽이와 달팽이의 無機質 및 아미노酸組成 (1) Mineral Content and Amino Acid Composition of Korean Slug and Korean Land Snail

金世權,李應昊,文聖勳,姜玉珠 釜山水産大學校 1983 釜山水産大學 硏究報告 Vol.23 No.2

민달팽이 및 달팽이의 化學成分을 分析하여 營養學的 價値 및 漢方效果를 究明하기 위한 基礎資料를 얻고자 一般成分, 無機質, 構成아미노酸 및 遊離아미노酸을 分析한 結果는 다음과 같다. 민달팽이 및 달팽이의 蛋白質含量은 各各 11.6%, 14.7%였으며 灰分含量은 2.7% 및 2.1%이었다. 민달팽이의 無機物 중 K이 213.0㎎%로 가장 含量이 많았고, Na, P 및 Ca의 含量은 各各 142.9㎎%, 138.6㎎% 및 129.5㎎% 였다. Cu, Fe, Zn 및 Mn은 微量元素로서 檢出되었지만 Fe含量은 29.63㎎%로 매우 높은 含量이었다. 달팽이의 경우도 K이 288.2㎎%로 가장 그 含量이 많았고, 다음은 P이 173.7㎎%, Ca은 97.2㎎%, Na은 51.4㎎%, Mg은 30.8㎎%이었다. 微量元素 중 Zn 및 Fe含量은 各各 16.58㎎%, 8.64㎎%이었다. 構成아미노酸은 乾物重量으로서 민달팽이의 40.9%였고, glutamic acid, aspartic acid, leucine, arginine, lysine 및 glycine이 全體아미노산의 53.4%로 함량이 많았으며, cystine, methionine 및 hictidine은 그 含量이 적었다. 必須아미노酸 含量은 總아미노산의 33.0%를 차지하였으며, 이와같은 傾向은 달팽이의 경우도 비숫한 傾向이었다. 민달팽이의 遊離아미노酸 중 含量이 많은 것은 arginine, glutamic acid, alanine 및 serine이었고, 이들이 全體 아미노酸의 54.8%이었으며 반면에 methionine, tyrosine은 含量이 적었으며, 全體 遊離아미노酸 含量은 711.3㎎/100g이었다. 달팽이의 遊離아미노酸 중 含量이 많은 것은 alanine, glutamic acid, arginine, lysine이었으며 이들이 全體 아미노산의 53.6%를 차지한 반면 mthionine, tyrosine 및 cystine은 매우 낮은 含量이었으며 全體 遊離아미노酸含量은 1052.2㎎/100g이었다. The proximate compositions, mineral contents and amino acid compositions of Korean slug, Incilaria frusferi, and Korean land snail, Acusta despecta(GRAY), were determined. The contents of protein, lipid and ash in Korean slug were 11.6%, 2.8% and 2.7%, and those from Korean land snail were 14.7%, 2.2% and 2.1%, respectively. Among the minerals in Korean slug, potassium, sodium and calcium were 213.0 mg%, 142.9 mg% and 129.5 mg%, and those from Korean land snail were 288.2 mg%, 51.4 mg% and 97.2mg%, respectively. In the case of trace element in Korean slug, iron, manganese and copper were 29.63 mg%, 11.21 mg% and 1.64 mg%, and those from Korean land snail were 6.84 mg%, 6.85 mg%, and 2.74 mg%, respectively. The protein of Korean slug was composed of glutamic acid and aspartic acid as a major amino acids and considerable amount of leucine, arginine, lysine and glycine. The amount of essential amino acids except tryptophan was 40.5% of total amino acid. The amino acid composition of Korean land snail was similar to those of Korean slug. Among the free amino acid in Korean slug, arginine, glutamic acid, alanine and serine showed high quantity and the sum of these amino acids occupied 54.8% of total free amino acid. While methionine and tyrosine were poor in content. In the Korean land snail, alanine, glutamic acid, arginine and lysine were abundant amino acids, and the sum of these amino acids occupied 53.6% of total free amino acid. The quantities of methionine, tyrosine and cystine were, in contrast, very small.

粉末 燻乾정어리 加工 및 貯藏中에 品質變化

金洙賢,李應昊,韓鳳浩,金世權 釜山水産大學校 1978 釜山水産大學 硏究報告 Vol.18 No.1

1976年 以來 우리나라에서 漁獲量이 急增하고 있는 정어리를 보다 效率的으로 食用化하기 위한 方法을 檢討하기 위하여 粉末燻乾정어리의 加工 및 貯藏에 관한 實驗을 하였다. 製品은 水分이 11.7%, 脂肪이 22.9%, 蛋白質은 61.7%였고, 原料 fillet에 대한 收率은 16.8%였으며, 담백한 맛과 燻乾品特有의 香氣가 있었다. 그리고 製品은 탄산가스 중에 貯藏하면 貯藏 중 酸化酸量의 變化가 거의 없고 品質을 安全하게 保藏할 수 있다는 結論을 얻었다. Since 1976 the catches of sardine have been increased rapidly in Korea. A processing method of smoked sardine meat powder and its quality changes during storage were studied. The fillets of raw sardine meat were boiled at 98℃ for 1 hour in a wire basket. After cooling at room temperature, the boiled fillets which small bones were removed were smoked at 60-70℃ for 8 hours. The second smoking was carried out under same conditions after 24 hours. The products were cleaned with brush and then powdered. The contents of moisture, lipid and protein were 11.7%, 22.9% and 61.7%, respectively. The yield of the product to the weight of raw fillet was 16.8%. According to the results of panel test, the product was well accepted having meaty taste and characteristic smoky flavor. The amount of oxidized acid in the product increased only a little during the storage in carbon dioxide gas.

大豆油 高溫處理時 BHA, TBHQ, Silicone 및 시트르산 添加가 品質에 미치는 영향

全濟鉉,李應昊,金世權 釜山水産大學校 1984 釜山水産大學 硏究報告 Vol.24 No.1

튀김할 때 식용유는 가열매체인 동시에 풍미나 영양원이 된다. 튀김용 식용유의 품질변화방지를 위한 기초자료를 얻을 목적으로 식용대두유로서 고온처리 및 튀김을 할 때 BHA, TBHQ, silicone 및 시트르산 첨가가 식용유의 품질에 미치는 영향을 실험하였다. 98℃이하의 열처리 결과 시트르산 1ppm, TBHQ는 50∼200ppm첨가한 것이 산화방지에 효과적이었으나 BHA와 silicone은 효과가 거의 없었다. 180℃ 가열처리 및 튀김시험에 있어서는 시트르산은 산화를 촉진하는 경향이 있었고 BHA 및 TBHQ는 별 효과가 없었으며 silicone이 가장 효과가 좋았다. silicone 1∼5ppm가지는 품질변화방지효과에 큰 차이가 없었으나 튀김할 때는 원료에 이행하는 양이 있으므로 첨가량이 증가할수록 효과가 좋았다. 그러므로 식용유 품질변화를 방지하는데 있어 100℃이하에서 처리할 때는 시트르산을 첨가하는 것이 효과적이고, 튀김처럼 고온처리하는 식용유에서는 1∼5ppm의 silicone을 첨가하는 것이 효과적이라는 결론을 얻었다. Edible oils serve both as a heat transfer medium and a source of flavor and nutrition since ,some of the fat is absorbed by the food being fried. In this paper, the effects of butyl hydroxyanisole(BHA), teritary butyl hydroquinone(TBHQ), silicone and citric acid on thermal stability of the soybean oil during heating and frying were evaluated. Judging from the results of swift stability test (active oxygen method) that the minimum effective concentration of citric acid and TBHQ for ,the thermal stability of soybean oil when heated at 98℃ was 1 ppm and 50 to 200 ppm, respectively. But BHA and silicone showed no effect. On the other hand, silicone seemed to improve the thermal stability of soybean oil during heating at 180℃ or frying with potato while BHA and TBHQ showed no significant effect.

말쥐치육 단백질의 효소적 가수분해물을 이용한 Plastein 의 합성 및 그 물성 : 3 . Plastein 의 가능성 3 . Functional Properties of Plasteins

이응호,김세권 한국수산학회 1987 한국수산과학회지 Vol.20 No.6

말쥐치육 단백질의 가수분해 물로 합성한 plastein을 식품단백질원으로서 고도이용 가능성을 구명하기 위하여 그의 기능성을 FPC 및 egg albumin과 비교 검토하였으며, 아울러 SEM에 의한 plastein 형상도 관찰하였다. 용해도는 plastein이 FPC 보다 용해도가 월등히 높았고, Glu-papain plastein은 pH변화에 관계없이 용해도가 95%이상으로 높았으나 Leu-papain plastein의 용해도는 매우 낮았다. 가열시간이 길어짐에 따라 FPC는 용해도가 감소하는 경향을 보였으나 Glu-papain plastein은 가열시간에 관계없이 용해도가 81%이상이었다. 분산성은 Glu-papain plastein과 protease plastein이 egg albumin의 그것과 비슷하였으나 다른 plastein은 다소 분산성이 낮았다. 보수력은 FPC가 egg albumin보다 낮았으며, 지방흡수력은 Leu-papain plastein이 1.88㎖/g으로 가장 높았고, 다른 plastein은 egg albumin의 그것과 비슷하였다. 유화성은 Leu-papain plastein이 61.2%로 가장 높았으나 Glu-papain plastein은 50.7%로 가장 낮았다. 유화안정성도 이와 같은 경향이었다. 포말성은 Leu-papain plastein과 Glu-papain plastein이 각각 373%, 360%로 egg albumin의 130%보다 우수하였다. 포말안정성은 모든 plastein이 50시간 이후에 소실되어 egg albumin의 36시간에 비해 높았다. 점도는 모든 plastein이 egg albumin에 비해 낮았다. SEM을 통해 본 plastein의 형상은 처리한 효소 종류에 따라 다소 차이를 보였으며, Glu-papain plastein과 Leu-papain plastein은 다른 plastein에 비해 특이한 부드러운 형상을 나타내었다. Plasteins were synthesized from a peptic filefish protein hydrolysate by papain, pepsin, α-chymotrypsin and protease(from Streptomyces griceus) under the optimum conditions of previous paper^(23)). L-glutamic acid diethylester and L-leucine ethylester were incorporated into plastein during the plastein reaction by papain. The structural changes of freeze-dried filefish meat, peptic hydrolysate, FPC and plasteins were observed by Scanning Electron Microscopy(SEM). The functional properties of plasteins also were measured. The solubility of plasteins was higher than that of FPC and the Glu-plastein had 95% solubility in the range of pH 3-10. The dispersibility of Glu-plastein and protease plastein was similar to that of egg albumin, but those of the other plasteins were lower. The water holding capacity of plasteins was lower than that of egg albumin and FPC. Lipid absorption of Leu-plastein was the highest, holding 1.80㎖/g, and that of the other plasteins was similar to that of egg albumin. The emulsifying activity of Leu-plastein was the highest, holding 61.2%, and that of Glu-plastein was the lowest, holding 50.7%. The emulsifying stability of plasteins was similar to that of the emulsifying activity. The emulsifying capacity of Leu-plastein was 384㎖/g(the highest), but that of Glu-plastein and α-chymotrypsin plastein was 248㎖/g(the lowest). The Leu-plastein showed the highest foaming capacity, 373%. The foaming capacity of other plasteins was higher than that of egg albumin. The foaming stability of plasteins was superior to that of egg albumin. The viscosity of plasteins was lower than that of egg albumin. The microstructure of α-chymotrypsin plastein by SEM was similar to that of papain plastein, but other plasteins showed differences in their microstructure. The microstructure of Glu-plastein and Leu-plastein had a smooth shape.

남대양산 크릴의 이용에 관한 연구 : 2. 각종 가공품의 제조 2 . Processing of Paste Food , Protein Concentrate , Seasoned Dried Product , Powdered Seasoning , Meat Ball , and Snack

이응호,김동수,이강호,박영호,변재형,김세권 한국수산학회 1980 한국수산과학회지 Vol.13 No.2

크릴을 原料로 하여 몇가지 加工 食品의 製造 條件을 檢討하고, 試製品에 對한 化學的 및 官能的 評價를 包合하는 一連의 實驗을 하여 얻은 結果를 要約하면 다음과 같다. 1. krill paste의 제조에 있어서 krill juice는 71%, krill scrap는 29%의 收率을 나타내었으며, krill juice에서 分離한 krill paste는 53%, krill broth는 47%의 收率을 나타내었다. Krill paste의 아미노酸 組成은 proline, glutamic acid, aspartic acid, lysine 및 leucine의 含量이 많았고, histidine, methionine, tyrosine, serine 및 threonine의 含量이 적었으며 必須아미노酸에 있어서는 leucine 및 lysine의 含量이 높았고 methionine의 含量이 낮았다. 2. 크릴粉末蛋白質의 제조에 있어 最適加工條件은 原料에 대하여 10倍量의 90% isopropyl alcohol나 ethyl alcohol을 加하여 80℃에서 5分間 抽出하는 操作을 5回 反復하는 것이었다. 抽出溶劑로서는 ethyl alcohol 보다 isopropyl alcohol이 良好하였으며, 크릴粉末蛋白質의 收率은 生凍結크릴의 경우는 isopropyl alcohol 抽出때가 10.2%, ethyl alcohol 抽出대는 8.7%였고, 煮熟凍結크릴의 경우는 각각 13.0% 및 11.8%였다. 크릴粉末蛋白質의 아미노酸組成은 生肉質部의 아미노酸組成과 거의 비슷하였다. 한편 크릴粉末蛋白質을 첨가한 국수를 제조하여 官能 檢査를 한 結果, 原料 밀가루에 대하여 3%까지 첨가한 것이 국수 品質에 큰 영향을 주지않고 蛋白質을 强化할 수 있다고 判定하였다. 3. 크릴調味조림품의 品質은 전반적으로 볼 때 熱風乾燥크릴을 原料로 한 것이 가장 良好하였고, 다음이 日乾크릴을 原料로 했을 때이며, 煮熟凍結크릴을 原料로 한 것이 가장 못 하였다. 4. 크릴의 乾燥粉末에 볶은참깨가루, 소금, 粉末牛肉엑스, monosodium glutamate, 고추가루 및 후추가루를 各種 比率로 配合하여 粉末調味料를 만들었을 때의 品質은 색택에 있어서는 熱風乾燥크릴을 사용한 것이 良好하였고, 냄새는 日乾크릴을 原料로 한 것이 良好하였으며, 熱湯에 녹였을 때의 風味는 sample B(크릴含量 77%)가 가장 적당하였다. 5. 크릴 및 조기를 各種 比率로 配合하고 여기에 一定量의 밀가루, monosodium glutamate 및 소금을 첨가하여 krill meat ball을 만들어 그 색택, 맛냄새, texture 및 젤리强度 등에 대하여 官能檢査를 한 結果, 크릴의 첨가량이 25%까지의 제품이 良好하였으며, 生凍結 및 煮熟凍結크릴을 原料로 했을 때의 品質差는 認定할 수 없었다. 6. 크릴, α-전분, 고구마전분, 설탕, 소금, monesodium glutamate, glycine, 酒石酸칼리, 重炭酸암모늄 및 重炭酸소오다를 各種 比率로 配合하여 크릴·스낵·과자를 만들어 品質을 비교 검토한 結果 sample B(크릴含量 7.7%) 및 sample C(크릴含量 10.8%)서 가장 良好하였다. 크릴·스낵·과자의 제조에 있어서 각종 전분의 加工適性을 試驗한 結果 고구마전분이 가장 良好하였고 마음이 옥수수전분, 갈분의 順이었으며, 밀가루가 가장 못 하였다. 튀김方法은 소금튀김에 비하여 기름튀김이 좋은 結果를 나타내었고, 튀김溫度는 210∼215℃가 適當하였다. Processing conditions of the krill products such as paste food, krill protein concentrate, seasoned dried krill, powdered seasoning, meat ball, and snack have been examined and the quality was evaluated chemically and organoleptically. In the processing of paste food, krill juice was yielded 71% and krill scrap 29%. The yields of paste and broth from the krill juice showed 53% and 43%, respectively. In amino acid composition of the krill paste, proline, glutamic acid, aspartic acid, lysine, and leucine were abundant, while histidine, methionine, tyrosine, serine and threonine were poor. The optimum condition for solvent extraction in the processing of krill protein concentrate was the 5 times repetitive extraction using isopropyl alcohol at 80℃ for 5 mins. The yield of krill protein concentrate when used fresh frozen materials was 10. 2% in isopropyl alcohol solvent and 8. 8% in ethyl alcohol, and when used preboiled frozen materials, the yield was 13.0% in isopropyl alcohol and 11.8% in ethyl alcohol. Amino acid composition of krill protein concentrate showed a resemblance to that of fresh frozen krill meat. In quality comparison of the seasoned dried krill, hot air dried krill was excellent as raw materials and sun dried krill was slightly inferior to hot air dried krill, but preboiled frozen krill showed the poorest quality. The result of quality evaluation for seasoning made by combination of dried powdered krill, parched powdered sesame, salt, powdered beef extract, monosodium glutamate, powdered red pepper and ground pepper showed that the hot air dried krill was good in color and sundried krill was favorable in flavor. When krill meat ball was prepared using wheat flour, monosodium glutamate and salt as side materials, the quality of the products added up to 52% of krill meat was good and the difference in quality upon the results of the organoleptic test for raw materials was not recognizable between fresh frozen and preboiled frozen krill. In the experiment for determining the proper amount of materials such as dried powdered krill, α-starch, sweet potato starch, sugar, salt, monosodium glutamate, glycine, potassium tartarate, ammonium bicarbonate, and sodium bicarbonate in processing krill snack, sample B(containing 7.7% of dried powdered krill) and sampleC (containing 10.8% of dried powdered krill) showed the most palatable taste from the view point of organaleptic test. Sweet potato starch in testing side materials was good in the comparison of suitability for processing krill snack. Corn starch and kudzu starch were slightly inferior to sweet potato starch, while wheat flour was not proper for processing the snack. In the experiment on frying method, oil frying showed better effect than salt frying and the suitable range of frying temperature was 210-215℃.

시판젓갈류와 채소류중의 질산염 및 아질산염함량

이응호,김수현,정숙현,김세권,차용준,전중균,김경삼 한국수산학회 1982 한국수산과학회지 Vol.15 No.2

우리나라에서 市販되고 있는 젓갈류 및 채소류의 질산염 및 아질산염含量을 조사한 結果는 다음과 같다. 젓갈류에 있어서 질산염의 含量은 0.74∼13.81 ppm 으로서 종류에 따라 차이가 많았다. 아질산염 含量은 자리돔젓, 새우젓, 꼴뚜기젓, 멸치젓 및 명란젓에서는 소량 검출되었고 갈치젓과 창란젓에서는 검출되지 않았다. 한편, 채소류에 있어서 엽채류의 질산염含量은 근채류, 과채류에 비해 그 含量이 많았고 特히 상치는 1,320∼1,412 ppm, 배추는 1,572.5 ppm으로서 가장 높았고 부추, 파 및 들깨잎등은 5∼219 ppm으로서 含量이 낮았다. 과채류의 질산염含量은 가지가 109.1∼373.1 ppm으로서 다소 높았으나 마늘, 고추 및 토마토에서는 각각 35.1 ppm, 4.09 ppm 및 4.2∼7.1 ppm으로서 채소류중 그 含量이 낮았다. 아질산염含量은 양배추 3.8 ppm, 상치 2.5∼2.9 ppm으로서 비교적 높았으나 배추, 고추, 들깨잎, 마늘 및 우엉에서는 검출되지 않았다. 채소류의 部位別 질산염含量은 배추가 속부분이 210 ppm, 겉부분이 682 ppm으로서 녹색이 진한 겉부분에 그 含量이 많았으며 미나리는 줄기부분이, 파는 잎부분이 질산염含量이 많았는데 채소류의 종류에 따라 다소 차이가 있었다. 질산염含量은 4일간 저장중 큰 變化는 없었으며 저온저장과 常溫저장한 것을 비교해 보면 상치, 호박 및 시금치등은 저온에서 저장한 것이 높았으며 가지, 파등은 常溫저장한 것이 含量이 높았다. Nitrate and nitrite, which readily produce N-nitrosamines by reaction with secondary amines, are widely distributed in natural products such as vegetables and cereals, and are also used as a color fixation in meat products or fish roes. This experiment was carried out to determine the contents of nitrate and nitrite in foods such as fermented sea foods and fresh vegetables purchased at markets in Korea. The contents of nitrate were 0.74∼13.81 ppm for fermented sea foods and 4.0∼1,572.5 ppm for fresh vegetables. As for vegetables, the nitrate levels of edible herbs were relatively higher than those of greens, fruits and rootcrops. The nitrite contents in fermented demoisells(Chromis notatus), fermented shrimp, fermented small squid, fermented anchovy and salted Alaska pollack roe were very little, while those in fermented hairtail and fermented entrails were not detected. As for vegetables, nitrite levels found for cabbage and lettuce were relatively as high as 3.8 ppm and 2.5∼2.9 ppm, respectively, but were not detected in Korean cabbage, green perilla leaf, pepper, garlic and burdock. Of vegetables, the nitrate values in the outer part of Korean cabbage, stems of water cress and leaves of green onion were higher than in the other parts. Little variety of the nitrate revels were found during 4 days storage, In the comparison of low temperature storage and room temperature storage, lettuce, pumpkin and spinach contained higher levels of nitrate at low temperature storage, while eggplant and green onion, at room temperature storage.

정어리 분말단백질 가공 및 이용에 관한 연구

이응호,박영호,변재형,김세권,양승택,송영옥 한국수산학회 1978 한국수산과학회지 Vol.11 No.1

1976年以來 우리나라에서 漁獲量이 急增하고 있는 정어리를 보다 效率的으로 食用하기 위한 利用方法을 檢討하기 위하여 ethyl alcohol과 isopropyl alcohol을 利用한 原料貯藏試驗, 정어리 粉末蛋白質의 最適加工條件 및 정어리粉末蛋白質의 利用에 관한 實驗을 하였다. ethyl alcohol 및 isopropyl alcohol에 磨碎한 原料를 浸漬하므로서 1個月 以上 粉末蛋白質 貯藏原料로서 貯藏可能하였다. isopropyl alcohol 또는 ethyl alcohol을 溶劑로 使用하였을 때, 良質의 정어리粉末蛋白質을 얻기 위한 最適條件은 80℃에서 攪拌하면서 5分間 5回抽出 한 후, 殘渣중의 揮發性成分을 끓는 水槽上에서 蒸發시킨 다음 粉碎 및 分級하는 것이었다. 抽出時 溶劑는 原料量에 대하여 10倍加하고 抽出한 다음 濾過 후, 殘渣에 다시 1回抽出때와 같은 量의 溶劑를 加하여 再抽出하는 操作을 5回 反復하였다. 最適條件下에서 製造한 isopropyl alcohol抽出 및 ethyl alcohol抽出 정어리粉末蛋白質의 收率은 각각 21.2% 및 20.3%였으며, 蛋白質含量은 각각 80.5% 및 75.8%였고, 脂質은 각각 0.22% 및 0.27%였다. 정어리 粉末蛋白質 抽出容劑로서는 ethy1 alcohol보다 isopropyl alcohol이 더 좋았다. 이 정어리 粉末蛋白質을 밀가루에 添加하여 食빵 및 국수를 만들어 官能檢査法으로 品質을 判定한 結果 食빵이나 국수 製造時 原料밀가루에 3%程度까지는 食빵이나 국수의 品質에 손색없이 添加하여 蛋白質을 强化시킬 수있다는 結論을 얻었다. Since 1976 the catches of sardine increased rapidly in Korea. However due to the poor facilities of preservation, most sardine landed was used only for fish meal as feeds. The aims of this study are to investigate the processing of sardine as a protein concentrate and to solve related problems under our particular circumstances. Using the ethyl alcohol and isopropyl alcohol, the storage effect for further processing, the optimum processing conditions of sardine protein concentrate and amino acid composition of the product were determined. The utilization of sardine protein concentrate as a supplement of bread and noodles was also studied. Chopped sardine meat could be stored is isopropyl and ethyl alcohol without significant deterioration as a raw material for the further processing. High quality sardine protein concentrate could be produced by the method, that is five times five minutes extraction with isopropyl or ethyl alcohol at 80℃ under adequate mixing. In the first step of the extraction, the solvent was added as much as 10 times the sample amount and the equal volume of additional solvent was also used for the second to fifth step extraction. In the products extracted using isopropyl alcohol and ethyl alcohol, the yields of sardine protein concentrate were 21.2% and 20.3% respectively, and the dry basis contents of protein in the two products were 80.5% and 75.8%, the lipid being 0.22% and 0.27% respectively. Isoproyl alcohol was superior to ethyl alcohol for the extraction of fresh sardine. In amino acid composition of sardine protein concentrate, no difference was found between the products of isopropyl and ethyl alcohol extraction except a little difference in the amount of amino acid between them. In the supplementation of bread and noodles, taste panel showed that supplemented bread and noodles were well accepted when 3% of wheat flour was replaced by sardine protein concentrate.

악성 임파종에서 관찰된 monoclonal gammopathy(Ig A, Kappa 단일클론형) 1예

이세영,원종호,박희숙,박태응,이동화,홍대식,김영석,김원배 순천향대학교 1992 논문집 Vol.15 No.4

악성 임파종은 면역계의 질환으로 혈청 면역 글로블린양의 변화를 야기하여 Monoclonal gammopathy를 나타낼 수 있으며 그중 Ig A 단일 클론형은 드문 것으로서 알려져있다. 저자들은 골수를 침범한 악성 임파종 환자에서 Ig A. Kappa형의 monoclonal Gammopathy를 동반하며 제 6뇌신경의 마비가 발생한 1예를 경험하였기에 보고하는 바이다. Monoclonal gammopathy is a group of disorders characterized by an abnormal proliferation of a single clone of B-lymphocytes and/or plasma cells that produce a homogeneous monoclonal immunoglobulin. Monoclonal peaks on serum or urine eletrophoresis are usually found in multiple myeloma, plasma cell leukemia, macroglobulinemia, mon-Hodgkin's lymphoma, and other malignant neoplasm. In malignant lymphoma, IgM type is the most frequent and IgA type is rare. We experienced a case of malignant lymphoma with monoclonal gammopathy of IgA, Kappa type. A 55-year-old man who has been diagnosed malignant lymphoma and achieved complete remission with radiotherapy. 6 months later, sixth cranial nerve palsy and bone pain were developed and diagnosed as relapsed lymphoma involving bone and bone marrow. The protein electrophoresis of the patient's serum demonstrated markedly increased gamma globulin and M-peak in gamma globulin region. the immune electrophoresis demonstrated that increased precipitin arc against anti-IgA and anti-Kappa chain antisera.