Bacillus Circulans IAM 1112로부터 Maltotetraose와 Maltopentaose를 생산하는 Amylase의 특성

鄭宰顯 忠州大學校 1994 한국교통대학교 논문집 Vol.29 No.2

The maltooligosaccharide producing amylase was extracted from culture broth of Bacillus circulans IAM 1112 and was puried by ammonium sulfate fractionation and DEAE-cellulose column chromatography. The puried anzyme was homogenous on polyacrylamide gel disc electrop-horesis. The optimum temperature and pH of reaction enzyme were 50℃ and 6.0, respectively pH stability range and themal stability of puried enzyme were pH 5.0-10.0 and stable below 55℃. The enzyme was perfectly inhibited by metal ions such as Hg??,Ag?? and not inhibited Ca??.

2단계 醱酵에 의한 人蔘食醋와 市販食醋의 品質比較

鄭宰顯,趙載敏,崔元碩,曺柱鉉 충주대 2003 産業科學論文集 Vol.11 No.-

본 연구는 인삼의 약리성분과 식초의 기능성을 갖는 인삼식초를 제조하기 위하여 시판 식초와 2단계 발효를 거친 인삼식초와의 품질 을 비교 평가하여 다음과 같은 결과를 얻었다. 가. 인삼식초의 산도는 시판식초보다 약간 낮았으며, pH는 3.7정도로 시판식초보다 약간 높았다. 나. 인삼식초 중에는 fructose, maltose, sucrose, glucose등의 유리당이 존재하였으며 시판중인 식초에는 fructose의 양이 많이 함유되어 있었으며 기타 maltose, sucrose 등도 일부 존재하였다. 다. 인삼식초에는 acetic acid, tartaric acid, propionic acid, lactic acid, malic acid, succinic acid 등의 유기산이 함유되어 있었고 일반 시판식초에는 oxalic acid, citric acid, malic acid, acetic acid등을 함유하고 있었다. We producted the ginseng vinegar through two stages fermentation(alcohol fermentation and acetic acid fermentation). At the first stage, ginseng wine contained 17% alcohol was producted at the 11th day. And through the second stage, acetic acid fermentation ginseng vinegar of which total acidity is 5.8% were produced. In comparison with commercial vinegars for physicochemical quality, acidity of ginseng vinegar was lower than those of commercial vinegars and ph was higher than those of commercial vinegars. The major free sugar compositions in ginseng vinegar were fructose, maltose, sucrose and glucose and in commercial vinegar were fructose, sucrose and maltose. The major organic acid compositions were acetic acid, tartaric acid, propionic acid, lactic acid, malic acid and succinic acid and in commercial vinegar were oxalic acid, citric acid, malic acid and acetic acid.

Aspergillus oryzae sp.가 생산하는 amylase에 관한 연구

鄭宰顯 충주대 산업과학기술연구소 1999 産業科學論文集 Vol.7 No.2

These experiments were performed to examined the conditions for the production of amylase of Asp. oryzae sp. on the wheat bran medium and the general properties of amylase. The results obtained were as following : 1.The optimum culture time for the production of amylase on the wheat bran medium was 72 hrs. The optimum adding amount of water for the production of amylase on the wheat bran medium was about 100 %. 2.The optimum pH of amylase was pH 4.5, and the optimum temperture was about 40℃. 3.The additions of Na-oxalate. NaNO2, NaNO3, Na2CO3 and NaHCO3, respectively to the wheat bran medium were effective for the production of amylase. 4.The crude enzyme was activated slightly by the addition of Mg++, Co++, Ba++ and Ca++, but Cu++. Hg++ and Ag++ were inhibited complately.

가상 디자인 스튜디오에 의한 도시정보의 공유에 관한 연구

정재희,김능현 경주대학교 건설환경연구소 2000 建設環境論叢 Vol.- No.3

This paper presents a methodology for the development of VRML-based architectual or urban space and a series of projects that speculate on how virtual environments may replace or complement buildings. Virtual design studio allows users from all over the world to access information on any subject, at any time, about almost anyting. In virtual design studio system, we can interactively design and move basic types of three-dimensional objects in a virtual environment with VRML. Moreover, users can share the sample space even if they are geographically separated.

Pseudomonas sp.에 의한 말토올리고당의 최적생성 조건

鄭宰顯 忠州大學校 1995 한국교통대학교 논문집 Vol.30 No.2

The study was carried out to produce the Maltooligosaccharides (G2-G6) directly from the culture broth of Pseudomonas sp.. Optimal production conditions of the maltooligosaccharides were 3% inoculum ratio, pH 8.0, temperature 40℃, incubation time 30hrs, respectively. Optimal medium compositions were most effect at 8% amylose, 1.0% yeast extract, 0.25% KH₂PO₄.

젖산균발효두유의 기호성

鄭宰顯 충주대학교 1998 한국교통대학교 논문집 Vol.33 No.2

Soy milks have been compared with the fermented soymilk with lactic acid bacteria to determine if a flavor improvement has been achieved. The fermented soymilks had a satisfactory gelatinous curd an acceptable flavor and smooth texture. The fermented soymilks were virtually devoid of objectionable flavor.

Penicillium oxalicum Var.가 生産하는 Glucoamylase에 關한 硏究

鄭宰顯 忠州大學校 1987 한국교통대학교 논문집 Vol.20 No.2

These experiments were conducted to investigate the purification and the properties of glucoamylase produced by Penicilliun oxalicum Var. The results obtained were as follows. 1. Two forms of glucoamylase from Penicillium oxalicum were purified by (NH₄)₂SO₄fractionation, acetone fractionation and succesive column chromatography on DEAE-cellulose, and they were designated glucoamylase Ⅰ(GⅠ) and glucoamylase Ⅱ(GⅡ), respectively. 2. The specific activities of glucoamylase Ⅰ and glucoamylase Ⅱ toward soluble starch were 178 u/mg protein, and 51.5 u/mg protein, and the yields of them were 178 u/mg protein, and 51.5u/mg protein, and the yields of them were 5.8% and 1.8%, respectively. 3. The two purified enzyme were proved to show a single band by polyacrylamide disc gel electrophoresis, and molecular weights of glucoamylase Ⅰ and glucoamylase Ⅱ were estimated to be approximated 84,000 and 86,000 by through Sephadex G-100 Gel filtration, respectively. 4. The optimum pH of glucoamlase Ⅰ and glucoamylase Ⅱ were pH 5.0 and 4.5 respectively. The stable pH ranges of them were pH 3.0-6.5, and optimum temperature of them were 55-60℃ and 60℃, respectively. The stable temperature of them were below 55℃, respectively. 5. Both of the glucoamylase hydrolyzed amylose amylopectin, glycogen and soluble starch, but did not act on isomaltotriose, isomaltose, cellebiose, lactoss, turanose and dextran. 6. Both of the glucoamylase were inhibited by the addition Hg??, Pb??, and the hydrolysis product toward soluble starch of the enzymes were proved to be only glucose by paper chromatography.

Bacillus polymyxa가 生産하는 β- amylase에 關한 硏究

鄭宰顯 忠州大學校 1988 한국교통대학교 논문집 Vol.22 No.-

These experiments were conducted to investigate the purification and the properties of β-amylase producted by Bicallus polymyxa. The results obtained were as follows : 1. The optimum culture time, initial pH and culture temperature were 100hrs., pH7.0 and 30℃, respectively. 2. The crude enzyme was purified by starch absorption, ammonium sulfate fractionation, DEAE-cellulose column chromatography, CM-cellulose column chromatography and Bio Gel p-150 column chromatography. The specific activity of the purified enzyme was 143u/mg. protein and the yield of enzyme activity was 10.1% 3. The purified enzyme showed a single band on polyacrylamide gel electroporesis. Molecular weight of the purified enzyme was estimated to be approximately On the production conditions of α-amylase from Bacillus subtilis MY-1012. 4. The optimum pH, temperature, the stable pH and temperature range of the purified enzyme were pH 7.0∼8.0, 40℃, pH4.0∼9.0 and below 55℃, respectively.

가토에서 경정맥 이식을 이용한 요도결손 재건술

정재호,이상원,설정현,김효헌 大韓成形外科學會 1999 Archives of Plastic Surgery Vol.26 No.5

There are several methods for the reconstruction of partial urethral defect, including split-thickness skin graft, full-thickness skin graft, and preputial flap and free flap. Despite partial success using these methods, most results are unsatisfactory due to frequent complications such as postoperative infection, fistula formation, hair growth and stricture. There have been several pioneering experiments in this field using autogenous vein graft and the results have been controversial. However, the fact that the endothelial lining is replaced by natural urethral epithlium is generally accepted as a positive effect of this method. This experiment was designed to identify the possibility of using vein graft for the reconstruction of partial urethral defect. Two different types of vein graft method were performed in a total of 20 New Zealand White rabbits with partial urethral defect. Firth, for the patch-graft group, a 1×1 cm rectangular vein graft was sutured at a defective area of the same size. Second, for the tubed-graft group, a vein graft segment 1 cm long was replaced at a segmental urethral defect of the same length. Histologic study was performed at three and eight weeks postoperatively in each group. The process of transitional ell epithelial replacement within the grafted vein was uniformly observed in both experimental groups at three weeks postoperatively. At eight weeks postoperatively, the epithelial replacement was almost complete and histologically undistinguishable. In the retrograde urethrogram performed after 8 weeks, the urinary flow in the patch-graft group was normal and showed no stricture, and two of five rabbits in the tubed-graft group showed partial stricture at the graft site. In conclusion, natural urethral epithelium was restored in grafted venous segments irrespective of the type of graft. Partial stricture was observed in 40% of the tubed-graft group while complete reconstruction was possible in the patch-graft group.

반응표면 방법에 의한 느타리버섯 (Pleurotus ostreatus) 균사체 생산의 최적화

鄭宰顯 忠州大學校 1996 한국교통대학교 논문집 Vol.31 No.2

For the improvement of mycelial productivity from pleurotus ostreatus through the submerged cultivation, cultural conditions was optimized, using the central composite design with 5 variables and 5 levels, by the response surface methodology computer program. It was shown that the production of mycelia was highly influenced by the concentration of wheat flour, temperature and inoculum size. The interaction between concentration of wheat flour and temperature was higher than other imdependent variables. Stationary points for the production of mycelia was as follows : wheat flour 75.0g/l, nitrogen source(yeast extract : KNO₃(2 : 1))3.0g/l, temperature 30.0℃, pH 6.5, inoculum size 7.5%(v/v).