가공식품중의 식품첨가물 사용실태에 대한 연구

전덕영 全南大學校家政科學硏究所 1994 生活科學硏究 Vol.4 No.-

Expressions of food additives imprinted on food package were investigated to get an idea what food additives are prevalently used in commercial processed foods. Total 378 foods were surveyed at supermarkets. The 76% of foods surveyed contained food additives and 100 food additives were used among 400 food additives that were permitted legally. Among them following additives were most frequently used with decreasing order; citric acid, monosodium glutamate, food yellow No.5, baking powder, food yellow No.4, potassium sorbate. Major additives of confectioneries or ice creams were synthetic colouring agents. All Danmujis(pickle) included saccharin and sorbic acid salt as a sweetener and a preservative, respectively. All margarines contained sodium dehydroacetic acid. Sodium nitrite, erythorbic acid, and sodium sorbate were comprised in all kinds of hams and sausages. p-Oxybenzoic acid butyl esters were found in all commercial Kanjangs(soy sauce).

김치 및 유산균 음료 중 비피더스균의 신속한 정량

채명희, 전덕영 전남대학교 가정과학연구소 2000 生活科學硏究 Vol.10 No.-

Phosphoketolase assay was used for the quantification of bifidobacteria in kimchi or fermented milk. The viable bifidobacterial change during fermentation in kimchi with of Bifidobacterium longum was measured by phosphoketolase assay and plate count method. Phosphoketolase activity was influenced by treatment of sonication or Triton X-100 to the microorganims to disrupt the cells. The result of phosphoketolase assay was similar to that of plate count method and showed different enzyme activities among different strains. This assay method took about one hour for the quantification of Bifidobacterium longum in food.

차아염소산칼슘을 이용한 김치재료의 살균

박은진, 전덕영 전남대학교 가정과학연구소 2001 生活科學硏究 Vol.11 No.-

The number of natural microorganisms in vegetable materials for Kimchi preparation was reduced using calcium hypochlorite in order to make more sanitary Kimchi. Total viable microorganisms and lactic acid bacteria in Kimchi were originated mostly(about 90 %) from Chinese cabbage(Baechu). Radish and garlic follow Chinese cabbage(Baechu) with the amounts of 6.3 % and 1.5 %, respectively. The optimum condition of pasteurization was 0.1 % calcium hypochlorite for 10 min. Under the pasteurization condition Escherichia coli was completely destroyed. However. in the presence of Baechu the pasteurization power was greatly reduced resulting the total viable counts and the number of lactic acid bacteria to 1/100 and 1/1.000, respectively. In the Kimchi made of the vegetables pasteurized with calcium hypochlorite, the numbers of total viable microorganisms, Lactobacillus, Leuconostoc, and coliforms were about 1/100 of those in conventional Kimchi during the whole fermentation period. It is thought that more sanitary Kimchi of uniform quality can be made by inoculation of starter lactic acid bacteria to the pasteurized Kimchi materials.

Viability of Bifidobacterium animalis DY-64 in Misutkaru (Parched Cereal Powder)

Deok-Young Jhon,Su-Hyun Kim 한국식품영양과학회 2011 한국식품영양과학회 학술대회발표집 Vol.2011 No.10

Phosphorylation Site of Phospholipase c-γ1 by Protein Kinase C

Jhon, Deok-Young Korean Society of Molecular Biology 1996 Molecules and cells Vol.6 No.3

Pulse-amplitude equalization using a polarization-maintaining laser resonator.

Jhon, Young Min,Byun, Young Tae,Woo, Deok Ha Optical Society of America 2006 Optics letters Vol.31 No.18

<P>For the first time to our knowledge, pulse-amplitude equalization of rational-harmonically mode-locked fiber ring laser pulses has been experimentally demonstrated using a polarization-maintaining laser resonator without any additional device. The pulse-amplitude distribution of the laser pulses was controlled by the modulator driving power, and stable pulse-amplitude-equalized pulses with repetition rates of 20, 30, and 40 GHz have been obtained in the linear region of the modulator.</P>

Complete DNA Sequence and Analysis of a Cryptic Plasmid Isolated from Lactobacillus bifermentans in Kimchi

JHON, DEOK-YOUNG,LEE, SUN-HO 한국미생물 · 생명공학회 2003 Journal of microbiology and biotechnology Vol.13 No.6

The complete 1,486 nucleotide sequence of a cryptic plasmid separated from Lactobacillus bifermentans strain A02 isolated from Kimchi has been determined. The plasmid, designated as pA021, encodes a 33,488 Da putative Rep protein. Based on the sequence similarity, the protein shows homology with coding protein of pRS I , a previously reported plasmid of 0enncoccus oeni and the replication initiation protein (Rep) of the Staphylococcal pT181 plasmid family.

유전자증폭에 의한 식품 중 대장균군의 신속한 검출

전덕영(Deok-Young Jhon),강어진(Eo-Jin Kang) 전남대학교 생활과학연구소 2004 生活科學硏究 Vol.14 No.-

식품에 오염된 분변오염의 지표가 되는 대장균군을 중합효소연쇄반응(PCR)을 이용하여 신속한 검사를 할 수 있는 방법을 개발하였다. 현재 사용되고 있는 대장균검사법은 유당부이온배지, BGLB배지 또는 데스옥시콜레이트 유당한천배지 등의 배지를 사용하여 미생물을 배양하는 방법으로서 신속한 결과를 얻을 수 없는 것이 단점이다. 유전자 증폭에 의한 방법은 빠르고 정확하며 다른 방법보다 오히려 경제적이다. 먼저 대장균 유전자 염기서열로부터 PCR에 필요한 시발물질 (primer)을 고안하고 대장균에 대하여 PCR을 수행하여 이를 우리나라의 대표적인 도시락인 김밥에서의 대장균 검사에 적용하였다. 유전자 증폭에 의하여 김밥으로부터 하루만에 대장균의 존재여부를 검사하는 방법은 다음과 같다: 유전자증폭기-Perkin-Elmer GeneAmp PCR system 2400, 유전자증폭용 튜브-PCR용 0.2㎖ 짜리 얇은 벽 튜브, 유전자 중합효소-Taq DNA polymerase, PCR primer-1차 PCR용 primer는 정방향의 것은 5’-GAT GGAGCATCAGGGCGGCTATACG-3’, 역방향의 것은 5’-CCCGTTGACTGCCTCTTCGCTGTAC-3’을 사용하며 2차 PCR용의 정방향 primer는 5’-CATCGCAGCGTAATGCTCTACACCA-3’, 역방향 primer는 5’-TATCGAAT CCTTTGCCACGCAAGTC-3’을 사용, PCR반응의 조건은 predenaturation 94℃/5분, denaturation 94℃/15초, annealing 65℃/15초, extension 72℃/20초, post-extension 72℃/5분으로 PCR은 20회를 반복 수행토록 한다. 1차 및 2차 PCR산물의 크기는 각각 835 bp와 412 bp이었다. 이 방법은 식품이나 음용수는 물론 행주나 도마 등의 식품용기구의 위생검사에도 적용이 가능하다. Current Korean official detection methods for E. coli and coliforms are based on the cultivation of microorganisms in a medium of lactose-bouillon, BGLB, or desoxycholate-lactose agar. While the conventional methods are time-consuming and laborious, polymerase chain reaction (PCR) technique is rapid, accurate, and economical. The purpose of this study is to develop a rapid detection method for coliforms, fecal indicator organisms, in food using PCR. The developed E. coli detection method from Kim-bab, a typical Korean lunch box, using PCR reaction as follows: Perkin-Elmer GeneAmp PCR system 2400. 0.2 ㎖ thin wall-PCR tube, Taq DNA-polymerase, forward primer - 5’-GATGGAGCATCAGGGCGGCTATACG-3’, reverse primer- 5’-CCCGTTGACTGCCTCTTCGCTGTAC-3’, forward primer for secondary PCR-5’-CATCGCAGCGTAATGCTCTACACCA-3’, reverse primer for secondary PCR - 5’-TATCGAATCCTTTGCCACGCAAGTC- 3’, reaction condition for PCR - pre-denaturation 94℃/5 min, denaturation 94℃/15 sec, annealing 65℃/15 sec, extension 72℃/20 sec, and post-extension 72℃/5 min with 20 cycles from denaturation to extension steps. This method can be applied to the safety inspection of food-handling tools such as dishcloth and chopping board as well as food and drinking water.

돼지감자중의 Inulin 분해효소에 관한 연구

전덕영(Deok-Young Jhon),김명희(Myung-Hee Kim) 한국식품영양과학회 1988 한국식품영양과학회지 Vol.17 No.3

돼지감자로부터 inulase를 분리한 다음 황산 암모늄침전, Sephadex G-100 겔 투과 및 DEAE-cellulose 크로마토그래피를 통하여 정제하여 최종적으로 회수율 42%의 6,470배 정제된 효소를 얻었다. 이 효소의 분자량은 57,000으로서 하나의 폴리펩티드로 구성되어 있었다. 이 효소의 최적 pH의 최적온도는 pH5.0과 33℃이었으며 몇 가지의 기질중 inulin에 대해서만 특이적으로 작용하였고 이에 대한 Km값은 20mM, Vmax는 943unit / ㎎-단백질이었다. 또한 이 효소는 metalloenzyme이 아니며 Hg^(2+), Cu^(2+), Mg^(2+) 등의 금속 이온에 의해 그 작용이 완전히 저해되었다. The inulase(EC 3.2.1.7) was isolated from the tuber of Jerusalem artichoke by conventioanl purification methods including ammonium sulfate fractionation, Sephadex G-100 filtration, and DEAE-cellulose column chromatography. The enzyme was purified 6,470 fold with 42% recovery. The enzyme was consisted of a polypeptide of Mw 57,000. The optimum temperature and the optimum pH for the enzyme action was 33℃ and pH 5.0, respectively. The enzyme was highly specific for inulin as a substrate. The km for inulin was 20mM. The inulase was not a metalloenzyme and was inhibited completely by 10mM Mg^(2+), Ca^(2+) or Hg^(2+).

슈도모나스 아밀라아제의 분자구조 및 특성

전덕영,강어진 全南大學校家政科學硏究所 1999 生活科學硏究 Vol.9 No.-

Amylase is an enzyme that catalyzes the starch hydrolysis. A lot of amylases have been purified and/or cloned from plants, animals, and microorganisms. In this review, classification and distribution of amylases have been described. Three dimensional structure of amylase is shown by illustrating α-amylase of Bacillus licheniformis. Three amylase isozymes from an alkalophilic Pseudomonas are described about their cloning, primary structure, and biochemical characteristics.