Bacillus subtilis SS103으로 제조한 된장의 품질 특성 및 Angiotensin 전환효소 저해 활성

홍지수,박정륭,전정례,차명화,김진,김정희 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.4

Three different doengjang(fermented soybean paste) were prepared by using B. subtilis SS103 with high angiotensin converting enzyme(ACE) inhibitory activity, Asp. oryzae and mixed culture of two organisms, respectively. Quality characteristics and the inhibitory activity were compared. β-Amylase activity rapidly increased during 30 days of fermentation, but lower activity was found in doenjang prepared with B. subtilis. However, α-Galactosidase activity decreased for 15 days of fermentation and little activity was observed after that fermentation period. Protease production tended to increase during the fermentation. High protease activity was found only in doengjang prepared with Asp. oryzae, but the doengjang prepared with B. subtilis SS103 showed very low activity. Total isoflavone content at 90 day fermentation was the highest in doengjang prepared with mixture of Asp. oryzae and B. subtilis. ACE inhibitory activity increased during the fermentation period. The highest activity was found in doengjang made with mixture of Asp. oryzae and B. subtilis. Sensory evaluation on doengjang itself and its soup indicated that doengjang made with mixture of Asp. oryzae and B. subtilis showed higher acceptability on taste, flavor and color than those prepared with only Asp. oryzae or B. subtilis, respectively.

한외여과가 참깨박 농축단백질의 성분에 미치는 영향

전정례,박정륭,김진,윤시혜 동아시아식생활학회 1995 동아시아식생활학회지 Vol.5 No.2

식물성 단백질 자원으로 참깨의 유지 추출 후 분리되는 박은 단백질 함량이 높으며 질 또한 우수하여 단백질 자원으로서 이용 가치가 높이 평가되고 있으나 종실박에 함유된 oxalate와 phytate는 무기질과 결합하여 단백질의 이용과 기능성을 저해하고 페놀 화합물은 유지 추출 과정에서 높은 열 처리로 인해 변색을 유발아여 참깨박의 이용을 비료나 동물 사료로 제한하고 있다. 따라서 본 연구는 참깨박에 존재하는 비 영양성분을 제거시킬 목적으로 한외여과에 의해 농축 단백질을 제조하여 이들의 항영양 성분과 기타 성분을 기존의 산침전 분리단백질과 비교 검토하여 다음과 같은 결과를 얻었다. 산침전 참깨박 분리단백질의 조단백질 함량은 88.7%로서 18.32%의 단백질이 회수되었으나 10K, 30K, 100K 막을 사용하여 한외여과에 의해 제조된 참깨박 농축단백질들의 조단백질의 함량은 각각 84.2%, 82.7%와 76.4%로 단백질 회수율은 36.44%, 34.69%, 31.43%로 각각 나타났다. 참깨박의 알칼리 용액으로 추출한 다음 한외여과에 의한 단백질의 농축은 oxalate와 phytate의 함량을 상당량 감소시켰으며 분획 분자량 100K의 막을 사용한 한외여과의 경우 oxalate는 85%, phytate는 94%까지 제거되었으나, 페놀화합물의 함량은 산 침전 및 한외여과 공정에 의해 감소되지 않았다. 참깨박의 칼슘과 아연의 칼슘은 한외여과 공정에 의해 감소되었으며 특히 칼슘은 한외여과에 의해 99%나 제거되었다. 한외여과에 의해 제조된 참깨박 농축단백질의 필수아미노산 함량은 분리단백질에 비해 약간 감소되었다. Defatted sesame flour is the by-products obtained after oil extracting process. Although this flour has high quality and quantity of protein, its use is limited only for animal feed and fertilization. Sesame seeds contain antinutrients such as oxalate, phytate and phenol compounds and these compounds lower their nutritive value. Recently, ultrafiltration(UF) has been used to concentrate protein from various food sources. This study was carried out to examine the effects of UF with different membrane pore size on the components of sesame protein concentrates including antinutrients and to compare with that of conventional acid-precipitated sesame protein isolate. The protein contents of sesame protein concentrates prepared by UF using 10K, 30K, 100K were 84.2%, 82.7%, 76.4% and the protein yields were 36.44%, 34.69, 31.43% on the basis of defatted sesame flour, respectivily. Whereas sesame protein isolate was recovered 18.3% and the protein contents was 88.7%. Alkali extraction process at pH 9.0 followed by UF technique reduced oxalate and phytate content. There were 85% and 94% reduction of oxalate and phytate content by UF with membrane pore size of 100K daltons, respectively. However, the content of total phenol compounds was not reduced by this method. About 99% of calcium and 50% of zinc were removed by UF with membrane of 100K daltons. Total essential amino acid contents of sesame protein concentrates prepared by UF were decreased slightly when compared with acid-precipitated sesame protein concentrate.

숙시닐화에 따른 참깨박 농축 단백질의 성분 변화

김진아,박정륭,차명화,김진,전정례 동아시아식생활학회 1996 동아시아식생활학회지 Vol.6 No.3

Addition of 0.5, 1.0 and 2.0g of succinic anhydride to 2g of sesame protein concentrates succinylated 44.9, 70.0 and 83.1% of the available amino groups, respectively. Considerable amount of phytate were removed in all sesame protein concentrates and the highest reduction was obtained by addition of 2.0g of succinic anhydride. Among the minerals investigated, high amount of calcium and magnesium were presented in defatted sesame flour. In the case of calcium, magnesium and iron, the contents were decreased as the degree of succinylation was increased. Most amino acid content of sesame protein concentrates was not changed by succinylation but lysine was slightly decreased. Result of color measurement showed that the higher degree of succinylation, the higher values of L and b were founded.

Production and Characterization of a Soy Protein-Derived Angiotensin I-Converting Enzyme Inhibitory Hydrolysate

Jyung Rewng Park,Myeonghwa Cha 한국식품영양과학회 2005 Journal of medicinal food Vol.8 No.3

We have produced a soy protein-derived angiotensin I-converting enzyme (ACE) inhibitory hydrolysate andcharacterized its activity, physicochemical, and biochemical properties. The final yield of the hydrolysate was 8.47% (proteinbasis) with an IC50 value for ACE inhibitory activity of 0.048 mg of protein/mL. ACE inhibitory activity remained stable af-ter a 2-hour incubation with gastric enzymes in vitro. These hydrolysates were shown to be competitive inhibitors as evalu-ated by the LineweaverBurk plots. These ACE inhibitory hydrolysates from soy proteins have potential as biofunctional foodcomponents, which have an economic advantage over single purified peptides for the treatment of hypertension and may beincorporated into foods with functional benefits.

[P7-08] Anti Obese Effect of Water Extract Obtained from Pine Needle in vivo and in vitro Studies

Jyung-Rewng Park,Jeong-Ryae Jeon 한국식품영양과학회 2006 한국식품영양과학회 학술대회발표집 Vol.2006 No.10

번데기 蛋白質의 아미노산조성과 營養價에 관한 연구

박정륭(Jyung Rewng Park),이경희(Kyung Hee Lee) 한국식품영양과학회 1983 한국식품영양과학회지 Vol.12 No.4

製絲工場에서 副産物로 나오는 번데기 蛋白質 營養價를 測定하기 위하여 이의 아미노산조성을 분석하였고 casein群(D₁), 大豆蛋白質群(D₂), 大豆蛋白質+20%번데기蛋白質群(D₃), 大豆蛋白質+40%번데기蛋白質群(D₄), 번데기蛋白質群(D_5)等 5群의 食餌로 나누어 動物實驗을 通해 成長率, protein efficiency ratio, 臟器重量, 그리고 hematology 및 total serum protein과 albumin의 함량을 測定하여 比較하였다.<br/> 번데기蛋白質의 아미노산조성은 FAO의 provisional scoring pattern과 比較하였을 때 필수아미노산 조성이 우수하였으며 특히 lysine과 methionine의 함량이 높은 것은 穀類와 豆類 蛋白質에 不足한 필수 아미노산을 補充하는데 좋은 蛋白質源으로 利用될 수 있다.<br/> 번데기蛋白質群의 體重增加量과 蛋白效率은 大豆蛋白質보다 우수하였으며 大豆蛋白質에 첨가하는 量의 增加에 따라 성장율과 蛋白效率이 增加하는 경향을 나타내었다.<br/> liver와 spleen의 총 중량은 大豆蛋白質群에 比해 번데기蛋白質 첨가群에 있어서 더욱 높았으며 RBC, WBC, Hct과 Hb含量은 5食餌群 모두 正常値에 屬하였다.<br/> Total serum protein과 albumin의 含量은 번데기 蛋白質의 첨가로 인해 현저히 增加하는 결과를 보여주고 있다. 이상의 결과로서 번데기蛋白質은 大豆蛋白質의 質을 向上시킬 수 있는 蛋白質源으로 思料된다. This study was designed to determine amino acid composition of silkworm larvae protein and to evaluate its nutritional value by rat experiment.<br/> Diets were divided into 5 groups; casein (D₁), soybean protein (D₂), soybean protein+20% silkworm larvae (D₃), soybean protein+40% silkworm larvae protein (D₄), and silkworm larvae protein (D_5).<br/> The growth rate, protein efficiency ratio, weight of organs, hematology, and the content of total serum protein and albumin were studied.<br/> The amino acid composition of silkworm larvae protein was comparable to the FAO provisional scoring pattern. The protein was especially high in the amount of lysine and methionine indicating that it could be a good supplemental effect for cereals and beans.<br/> Growth rate and protein efficiency ratio of silkworm larvae protein were better than soybean protein and these were increased by the addition of silkworm larvae protein.<br/> The weight of liver and spleen from silkworm larvae protein group were also higher than soybean protein group and RBC, WBC, Hct and Hb content of 5 groups tested were within the normal ranges.<br/> The contents of total serum protein and albumin from soybean protein group were increased by addition of silkworm larvae protein.<br/> From the results obtained, it could be stated that the quality of soybean protein might be improved by silkworm larvae protein.

번데기 蛋白質의 抽出性에 영향을 미치는 要因

박정륭(Jyung Rewng Park),전차숙(Cha Sook Jun) 한국식품영양과학회 1983 한국식품영양과학회지 Vol.12 No.4

本實驗은 번데기의 蛋白質 最適 抽出條件을 검토하기 위하여 製絲工場에서 나온 脫脂번데기를 oven-dry와 freeze-dry한 두 種類를 使用하여 抽出性에 영향을 미치는 溶媒의 種類, 抽出溶媒와의 混合比率, 溫度 및 時間, 抽出液의 pH의 영향 등을 검토하여 다음과 같은 結論을 얻었다.<br/> (1) 抽出溶媒에 따른 질소抽出은 0.05M NaOH에서 56%로 가장 많았으며 시료와 抽出溶媒와의 比率은 1 : 40일때가 질소抽出이 좋았다.<br/> (2) 抽出에 대한 溫度의 영향은 freeze-dry한 경우 50℃, oven-dry한 시료가 60℃에서 가장 많이 抽出되어 거의 90%까지 抽出이 가능하였으며 抽出時間은 10분 후 많은 差異를 나타내지 않았으나 60분에서 가장 높은 경향을 나타내고 있다. 일반적으로 freeze-dry한 번데기粉은 oven-dry한 것보다 질소의 抽出性이 약간 좋은 結果를 나타내었다.<br/> (3) 抽出에 미치는 pH의 영향은 pH 1.0에서 pH 11.0까지는 20%이하로 그 抽出度가 낮았으나 pH 11.0이상에서 추출도는 급격히 增加하여 pH 13.0에서는 60%이상 抽出이 가능하였다. This experiment was designed to investigate the optimum conditions for the extraction of protein from the silkworm larvae by using the oven-dried and freeze-dried samples. The extractability was examined on the basis of kinds of extractants, ratio of sample to extractants, extraction time, temperature, and the effect of pH.<br/> The following results were obtained:<br/> (1) About 56% of proteins were extracted when 0.05M NaOH was used and the highest extractability was obtained at the ratio of 1 : 40 (sample: extractant).<br/> (2) The amount of nitrogen extracted was gradually increased when the extraction temperature was increased from l0℃ to 50℃ in both oven-dried and freeze-dried silkworm larvae. The highest amount of nitrogen was extracted at 50℃ in freeze-dried sample and at 60℃ in oven-dried sample. In addition, sixty min. of extraction time showed the highest extractability of nitrogen, however, not much difference in extractability was found after 10 min of extraction time.<br/> (3) More than 60% of nitrogens were extracted at pH 13.0, but less than 20% were extracted from pH 1.0 to 11.0. There was only slight difference in extractability of nitrogen between freeze-dried and oven-dried samples.

大豆 品種別 Trypsin Inhibitor의 Fractionation과 耐熱性에 關한 硏究

박정륭(Jyung-Rewng Park),최애령(Ai-Ryung Choi) 한국식품영양과학회 1978 한국식품영양과학회지 Vol.7 No.2

本 實驗은 韓國産 大豆 5 品種(수원62호, 수원81호 수원 82호, 수원 83호, 경남 3호)의 水溶, 蛋白質을 gel filtration하여 trypsin inhibitor를 fractionation하여 大豆品種別 trypsin inhibitor의 pattern을 調査하고 또 이의 耐熱性을 살펴보기 위한 目的으로 시도하여 다음과 같은 結果를 얻었다.<br/> 大豆의 水溶性 蛋白質을 抽出하여 sephadex G-75로 column chromatography하여 분획한 結果 3個의 peak를 얻었으며, TIA는 두번째 peak 부근에 걸쳐 있었고 trypsin inhibitor는 모두 4개의 fraction(FⅠ, FⅡ, FⅢ, FⅣ)으로 나뉘어졌으며, trypsin inhibitor pattern은 수원81호, 수원82호, 수원83호는 FⅢ의 TIA가 높았으며, 경남 3호 및 수원62호는 FⅣ에서 높게 나타났다. gel filtration에 分劃한 4개의 fraction에 있어서 蛋白質 mg當 TIA는 모두 FⅣ가 가장 높게 나타났으며 이 fraction의 耐熱性은 100℃에서 20分間 加熱處理를 기준으로 했을 때 대체로 수원81호가 가장 耐熱性이 약했으며 경남3호, 수원38호, 수원82호, 수원62호의 순서로 耐熱性이 강하게 나타났고 fraction別로는 수원82호를 제외하고는 모두 FⅣ가 가장 耐熱性이 강하게 나타났으며 대체로 FⅠ의 耐熱性이 약하였으며 경남 3호의 FⅠ은 100℃ 20分間 處理에서 完全히 소실되었다. This experiment was conducted to fractionate the trypsin inhibitors and its heat stability of five varieties of soybean.<br/> It was observed that water extractable protein of all varieties used was fractionated into three peaks and the second peak seemed to show trypsin inhibitor activity. (TIA).<br/> The trypsin inhibitors were fractionated into four fractions-Fl. FII, FIll and FlV.<br/> FIll showed the highest TIA in Suwon No. 81, Suwon No. 82 and Suwon No. 83<br/> In the ease of Kyungnam No. 3 and Suwon No. 62, the highest activity was found in FIV.<br/> When trypsin inbibitors fractionated in boiling water-bath for 20 min, the FlV showed the highest heat stability and FI was found to be the weakest.

無機質이 大豆의 成長 및 Amino Acid 組成에 미치는 영향

박정륭(Jyung-Rewng Park),조수열(Soo-Yeul Cho),윤옥희(Ok-Hee Yun) 한국식품영양과학회 1976 한국식품영양과학회지 Vol.5 No.1

Soybean has been considered as an important source of food protein in many countries. This experiment was attempted to determine the effect of mineral nutrition on growth and amino acid composition of soybean by using the methods developed for other plants.<br/> The results showed that S was more effective than P on the growth of soybean when the amount of cation was not changed. Among cations investigated K was more effective than Mg and Ca on its growth. However, higher amounts of Ca resulted in toxic effect.<br/> In general, the content of amino acid hydrolyzed by HCl decreased in NS and NP as well as KCa and KMg groups. Amino acids, i. e., proline, cystine, aspartic acid, lysine and histidine were not detected in NS and NP in addition to KCa and KMg groups eventhough control group showed considerable amount of these amino acids.

아세틸화와 숙시닐화한 번데기농축단백질의 기능성

박정륭,박금순 한국조리과학회 1987 한국식품조리과학회지 Vol.3 No.2

Eighty eight percent of succinylation at ε-amino group of lysine was obtained from silkworm larvae protein concentrate and it resulted in increased bulk density and fat absorption, improved flavor and color, increased solubility over fivefold. Both emulsifying activity and emulsion stability of the succinylated protein were improved by 30% and emulsifying capacity was enhanced by 40%. Foaming capacity of the succinylated protein concentrate was improved by 30% and foaming stability improved fivefold. The viscosity of succinylated silkworm larvae protein concentrate was increased at all concentrations and reached the highest at 4∼5% of concentations. Acetylation of silkworm larvae protein concentrate caused negligible change in the functional properties studied. Therefore, high emulsification properties of silkworm larvae protein concentrate would be a good protein source for the emulsified foods.