리놀레산 과산화물이 β-amylase 활성도에 미치는 영향

최갑성,김재욱 서울대학교농과대학농업개발연구소 1990 서울대농학연구지 Vol.15 No.2

자동산화 지질과 단백질과의 상호 작용을 알아보기 위하여 모델 시스템에서 리놀레산 과산화물이 β-amylase의 활성도에 미치는 영향을 실험한 결과 여러 온도와 pH 조건하에서 리놀레산 과산화물에 의해 β-amylase 활성도는 감소되었다. 또한 각종 라디칼 소거제와 금속이온 존재하에서 β-amylase 활성을 측정한 결과와 전기영동 결과에 비추어 볼 때 효소의 활성 감소는 시스템내에 존재했던 라디칼에 의해서 효소 자체에 손상을 입혀 비롯된 것으로 사료되었다. For a better understanding the interactions of autoxidizing lipids with enzyme proteins, the effect of linoleate hydroperoxides (LAHPO) on β-amylase activity was tested. The activity of β-amylase was largely decreased by LAHPO at various temperatures and pH. The inactivation of β-amylase was due to radicals in system because ascobate and metal ion enhanced the inactivation of enzyme by LAHPO. The courses of SDS-PAGE of β-amylase in system showed that LAHPO caused scission of the enzyme.

韓國産油菜(평지)의 主要品種別 搾油加工適性에 關한 硏究

李聖甲 안성산업대학교 2000 論文集 Vol.32 No.-

한국에서 육종재배하고있는 유채 39개 품종에 대한 이화학적 성분조사와 착유법을 달리한 착유시험결과를 요약하면 다음과 같다. 1. 품종별유채의 유지함량은 품종에 따라 달라 29.58 (Crambe) - 48.22% (tokiwa)의 범위내에 있었고 평균 43.97%였고 수분함량은 5.25(Tokiwa) - 7.47%(crumbe)범위로 평균6.19%로 지방과 수분은 정의 상관관계를 보였다. 2. 유채유의 착유법은 n-hexane 용매추출법이 착유율 40%로 가장 우수하였고 증열압착법 29%, 냉압착법 24.8%순으로 떨어졌으나 기름의 품질은 색택과 산가에서 냉압착법과 n-hexane용매추출법의 제품이 우수하였고 증열처리압착법은 검은색을 띠었고 산가도 높았다. 3. 유채유의 산가는 원료중 평균 0.75로 시판 채종유 (0.8)의 것보다 약간 낮았고 검화가도 161.87로 같은 경향을 보였다. Thirty-nine varieties of winterrape growing in Korea including NongRim14, ashahi, target were subjected to the processing practice to test adaptability for oil separation. Among varieties tested, Tokiwa, NongRim #18, NongRim #16, NongRim #22, Ashahi MookGae #3 & #2, NongRim #26 were determined as the high oil varieties with oil yield ranged from 46.48 to 48.22 persent. From the physicochemical properties such as acid value(AV), saponification value(SV) and oil separation yield, Tokiwa, NongRim #18 are determined as suitable and leading varieties for oil separation purpose.

정제들깨기름의 산화안정성에 미치는 α-tocopherol 및 BHT 의 효과

천성호,이갑득 동국대학교 경주대학 1994 東國論集 Vol.13 No.-

The antioxidactive effects of the α-tocopherols and butylated hydroxytoluenes(BHT) on refined perilla oil were investigated by oven test. The antioxidative effects of the α-tocopherols added to the refined perilla oil were increased with low concentration of α-tocopherols but decreased with high concentration of α-tocopherols. The 150-250ppm of α-tocopherols had the greatest antioxidative effect. The antioxidative effects of the butylated hydroxytoluenes(BHT) added the refined perilla oil were increased with increasing the concentration of butylated hydroxytoluenes(BHT). The 1000ppm of butylated hydroxytoluene had the greatest antioxidative effect. The temperature effects for preservation of refined perilla oil were greater than the antioxidative effects. Among the temperature effects,the peroxide values of 10℃ were lower than 40℃ and 60℃. Refined perilla oil containing 1000ppm of BHT preserved at 10℃ was the lowest POV by oven test.

吸煙이 運動能力에 미치는 影響

오대성,이갑철 又石大學校 1993 論文集 Vol.15 No.-

The suvjects of this study are divided into two groups : high school non-athelete students 152, athelete mail students 59 Their running abilities are measured, and the results are compared smokers with non-smokers. The conclusions of this study are as follows: 1. In the of non athelete students, non-smoker's. The observation of running ability was shown that the average 100m running speed for smokers was 14.96seconds, compared to 14.73 seconds for non-smokers. The 1,000m running speed for smokers was 3.91 minutes, compared to 3.89minutes for non-smokers. 2. In the case of athelete students, non-smoker's running ability is alse more excellent than that of smokers. The 1,200m running speed for smokers was 120.77 seconds, compared to 252.20 seconds for non-smokers. Bumerang run speeds was 18.21 seconds for non-smokers, compared to 18.72 seconds for smokers. 12minutes' running score was 2477.3m for somkers, compared to 2501.6m for non-smokers. 3. In the results of an increase in the heart rate often 12minutes' running, the smokers' heart rate is more increasing than that of non-smokers. The heart rate for smokers is 135.40 per minute compared to 121.69 per minute for non-smokers.

Ficin의 酵素化學的性質에 관한 硏究

崔甲晟,徐在信 順天大學校 1985 論文集 Vol.4 No.1

One of ficin, isolated from Fig latex, was conducted to investigate some chemical properties of enzyme. The results are as follows; 1. The activity of crude ficin was 2.3 unit/mg and milk clotting activity was 8.33x10-²unit/mg 2. The hydrolytic activity to substrate was 6.8%, which is thought to be of low value. 3. While activities of enzyme after adding 10?? Mcysteine and those concentration of 2-mercaptoe thanol were high. 10-³M-Na₂S₄O?? was the strongest inhibitor among others. 4. The value of enzyme activity was the highest when the concentration of casein solution was 3%.

생감 저장 기술에 관한 조사 연구

李聖甲 안성산업대학교 1993 論文集 Vol.25 No.-

감의 장기적 안전저장을 위하여 생감과실의 특성, 탈삽기구 각종 저장 기술들에 대한 연구를 종합검토하고 단감인 부유 품종을 대상으로 연구 한 결과는 다음과 같다. 1. 신선감의 호흡작용은 꼭지 부위에서 80%가 일어난다. 2. 생감은 식용화 하기위하여는 탈삽처리가 필요하며 탈삽방법으로는 온탕침지법, 알콜법, P.E 필름을 이용한 CO_2 밀봉 탈삽과 동결 탈삽이 있다. 3. 감과육은 저장중 효소의 작용으로 연화가 일어나고 저장용 생감은 건전한 것을 사용하여야 한다. 4. 생감저장기술은 유리병, 항아리, 양철통, 그리고 P.E 필름을 이용한 밀봉법이 있고 이중 P.E 필림밀봉한 저온냉장이 가장 우수하여 0℃에서 120일 이상 저장이 가능하였다. 5. P.E 필리 COVER법은 떫은감의 CO_2탈삽과 냉장을 동시에 대량으로 처리가 가능한 가장실용적인 방법이다. This studies were conducted to increase utilization an to improve problem through the investigation of characteristics, de-astringency and storage techniques of non-astringent persimmon. The results are summarized as follows. 1. More over 80% of respiration action in fresh persimmon was occured on fruit stems. 2. astringent persimmon have to artificial removal of astringency for direct edible purpose, deastringent methods were warm water treatment, alcohol treatment, C)_2 treatment and freezing technics. 3. Persimmon flesh was softened by enzymatic action during storage so, sound fruits should be chosen for storage purpose. 4. As storage methods of fresh persimmon, sealing storage by using glass bottle, earthenware, tin can and P.E film were available. when persimmon were stored in a P.E film bag at low temperature non-astringent cultivars had better storage life than astringent cultivars. The storage life on non-astringent persimmon was prolonged over 120 days at 0℃. 5. Cover method of P.E. film for persimmon storage was the most effective, due to remove astringency by CO_2 treatment and mass storage simultaneously.

障碍者 Recreation의 成立史에 관한 考察 : Avedon의 三國志 [引用]을 중심으로

金成龍,薛甲石 군산대학교 1989 論文集 Vol.16 No.-

In this study the authors investigated into the quotations of chinese "Sam Kuk Chi" cited by Avedon E.M.in his book "Therapeutic Recration Service Prentice Hall Inc 1974" As a result of the Preceding the followings are dedicated" (1)Chinese "Sam Kuk Chi" cited by Avedon Was not from Original one as an official History he quoted it from a novel of Sam Huk Chi being translated into English. (2)It is hard to say that Hua To engaged in a game of wei-chi during the opera-tion in the novel was the historycal precedent as recreative therapy or therapeutic recreation because this was neither prescribed by kuan Yu nor play "Go" for restoring physical conditions by Hua To, (3)It is hard to say that "the sports of Five Amimals" Cited by Avedon is the Historyical precedlent as therapeutic recreation because which is a kind of medical gymnastic Called Dau Yim"

冷凍食品 製造에 있어서 複合燐酸鹽 效果에 關한 硏究

李聖甲 안성산업대학교 1990 論文集 Vol.22 No.-

냉동식품(냉동채소, 냉동어류, 냉동식육)에 복합인산염의 첨가로 이화학적 성질의 변화에 따른 제품의 수율과 품질향상에 관한 각종효과에 대한 연구결과를 요약하였다. 인산염 처리결과에 대한 요약은 1) 일반적 냉동어류나 식육에 있어 해동 drip loss를 방지해주어 5-9%의 제품 수율증가를 보였다. 2) 인산염(3인산염, 4인산염) 처리로 식육의 보수성에 효과적이었다. 3) 식육의 지질산화방지로는 STP, SHMP, SP가 TBA의 감소효과가 컸다. 4) 식육의 색조직 및 향미에 인산염의 효과가 인정되었다. 5) 냉동채소(냉동감자, 냉동녹채류)에서 인산염은 변색방지와 조직보호에 효과가 있었다. The effects of poly phosphates(STP, TSPP, SP and SHMP) and Frozen products of vegetables, fish and meat as frozen food on physicochemical properties of a frozen potatoes, frozen fish(meat paste/fillet) and frozen meat products were reviewed. The summary showed that the phosphate treatment resulted in 1) Approximately 5-9% increase in yield and somewhat more moist meat with the common frozen fish and its products. 2) Water holding capacity (WHC) was increased by adding NA-phosphate especially Na-Triand Tetra-polyphosphate in frozen meat (Beef, Pork). 3) Among phosphate studied, TSPP, SHMP and SPP showed a significatly better effect on the reduction of TBA than SP when the cooked pork were compared with beef. 4) Minimal improvement in color and flavor for frozen foods. 5) In the frozen vegetable processing such as frozen potatoes, green bean and green leaves vegetables, Na-polyphosphate was effected to protect the softness of texture and color changes.

果實 Nectar 製造時 澱紛糖 利用에 關한 硏究

李聖甲 안성산업대학교 1998 論文集 Vol.30 No.2

In order to find out adequate condition of adding starch syrup for peach, apple nectar processing, through, physico-chmical analysis and actual manufacturing practice, the following results were obtained. The effect of the addition of starch syrup as sugar substitute for nectar ( peach, apple) were evaluated at suger 100, starch syrup 100, glucose 100, mixed sweetener (sugar 3 + starch syrup 1, sugar 3 + glucose 1, starch syrup 1 +glucose 1) levels of fruit nectar weight basis. For nectar processing, 30-40% level of starch syrup was added to nectar, good quality product compared with sugar 100%, but starch syrup 100% nectar was not available with physcochemical quality, sensory quality, overall acceptability for consumer. Ideal ratio of pulp and syrup for nectar was 2 : 1 and adding starch syrup concentration was 30% for dilution use, 20% for instant drink,, appearance coloring of added starch syrup nectar product was have no problem with light sweet taste, good flavor. Typical characteristic properties as colloid protective action of dextrin in starch syrup was obtained good prevention effect of vitamins, minerals.

식이섬유의 제과 제빵에 첨가이용 효과

이성갑 안성산업대학교 1994 論文集 Vol.26 No.-

The utilization of dietary fibre such as cellulose, pectin agar, CMC , konjakmannan, lignin, gums in baking and cookies were reviewed from the literature and the additional effect in bread and cakes were investigated. The factors affecting the quality of bread an cakes, especially loaf volume of dough, batter viscosity, taste, sensory quality and storage stability were reevaluated from the recent scientific findings on bread and cakes prepared with a various types of cellulose.