Bacillus sp. CS-17을 이용하여 제조한 청국장의 발효기간에 따른 향기성분 변호

최웅규,이석일,손동화,지원대 한국위생과학회 2002 한국위생과학회지 Vol.8 No.2

전통식으로 담근 청국장과 Bacillus sp. CS-17을 이용하여 제조한 청국장의 향기성분을 비교하였다. 전통식으로 제조한 청국장에서 동정된 향기성분은 hydrocarbone류가 5종, alcohol류가 5종, ester류가 4종, acid류가 3종, aldehyde류가 2종, ketone류가 2종, phenol류가 3종, furan류가 2종, pyrazine류가 4종 등 30종이 확인되었다. Bacillus sp. CS-17을 이용한 청국장에서 동정된 향기성분은 hydrocarbone류가 3종, alcohol류가 2종, aldehyde류가 2종, ketone류가 2종, phenol류가 3종, furan류가 3종, pyrazine류가 5종, pyridine류가 3종, 질소함유화합물로는 2종, thiazole류가 1종, 기타 화합물로 1종 등 모두 27종이 확인되었다. 동정된 성분 중에서 2-hydroxy-6-methylbenzaldehyde, 2-heptanone, 2-furancarboxaldehyde, 2.3-dimethyl-5-ethylpyrazine, 2-picoline, 3-picoline, 5-ethy1-2-picoline, trimethyloxazole, 1,2,6-trimethylpiperidine, 2,4,5-trimethylthiazole 및 chloroform 등의 성분들은 전통식으로 제조한 청국장에서는 확인이 되지 않았으나, Bacillus sp. CS-17을 이용한 청국장에서는 동정되었다. This study was conducted to compare flavor components of chunggugjang fermentated with Bacillus sp. CS-17 to those of traditional chunggugjang. 30 flavor components identified in traditional chunggugjang. 30 flavor components identified in traditional chunggugjang were five hydrocarbones, five alcohols, four esters, three acids, two aldehydes, two ketones, three phenols, two furans and four pyrazines. 27 flavor components identified chunggugjang fermentated with Bacillus sp. CS-17 were three hydrocarbones, two alcohols, two aldehydes, two ketones, three phenols, three furans, five pyrazines, three pyridines, two nitrogen containing compounds, one thiazole and one other compounds. Among the detected components, 2-hydroxy-6-methylbenzaldehyde, 2-heptanone, 2-furancarboxaldehyde, 2,3-dimethyl-5-ethylpyrazine, 2-picoline, 3-picoline, 5-ethy1-2-picoline, trimethyloxazole, 1,2,6-trimethylpiperidine, 2,4,5-trimethylthiazole and chloroform were identified in chunggugjang fermentared with Bacillus sp. CS-17, but not in traditional chunggugjang.

韓國産·中國産 운지(Coriolus versicolor(Fr.) Quel)의 抗腫瘍 成分에 관한 比較 연구

崔乘基,金泰均,林雄圭 서울대학교 농과대학 농업개발연구소 1993 서울대농학연구지 Vol.18 No.1

韓國産과 中國産 雲芝 Coriolus versicolor (Fr.) Quel의 抗腫瘍成分의 수율과 종양억제율을 비교하기 위해, 단백결합다당류를 유기용매침전과 ultrafiltration method에 의해 分離, 定量하였다. 한국산 Coriolus versicolor (Fr.) Quel의 항종양 성분의 수율은 13.8%였고, 중국산 Coriolus versicolor (Fr.) Quel의 항종양 성분의 수율은 12.7%였다. 한국산과 중국산 시료간에 종양억제율에는 유의성 있는 차이가 보이지 않았다. To Compare the yield and inhibition of ratio antitumor constituents of Coriolus versicolor (Fr.) Quel in Korea and China, protein-bound polysaccharides were isolated and quantitated by organic solvent precipitation method and ultrafiltration method. The yield of antitumor constituents of C. versicolor (Fr.) Quel in Korea was 13.8% and the yield of antitumor constituents of C. versicolor (Fr.) Quel in China was 12.7%. The inhibition ratio of both did not showed significant value..

언어영재 교육에 대한 기초적 연구

최웅환,이문규 경북대학교 사범대학부속 중등교육연구소 2003 중등교육연구 Vol.51 No.2

This study is a fundamental research for gifted education model of verbally gifted students. The purposes of this study are twofold: First purpose is to analyze the present position of gifted education for verbally gifted students in Korean. Second purpose is to provide suggestions related to educatian model developing of verbally gifted students. The results of this study were as follow. First, the concept of verbally gifted students must be included the viewpoint of verbal experience. Second, verbally gifted students are learners who have a relative position in education. Third, the purpose of gifted education and the contents of differentiated curriculum for the verbally gifted were analyzed in order to develop education model for verbally gifted learner. Fourth, education of grammr must be included in gifted education as a verbally principle.

데이터 편재 하에서 히스토그램 변환 기법에 기초한 효율적인 병렬 결합 알고리즘

박웅규,최황규 江原大學校 産業技術硏究所 1995 産業技術硏究 Vol.15 No.-

본 논문에서는 데이터 분포가 편재된 상황하에서 부하의 불균형과 버켓 오벌플로우 문제를 해결하기 위해 히스토그램 변환 기법을 이용한 데이터 분산 방법과 이를 기초로한 병렬 결합 알고리즘을 제안한다. 제안된 알고리즘의 성능은 시뮬레이션과 하이퍼큐브형 병렬 컴퓨터 상에서 실험적인 방법에 의하여 분석되었다. 그 결과 제안된 알고리즘이 기본의 해쉬 결합 방법보다 우수함을 보인다.

靈芝의 化學成分에 關한 硏究

林雄圭,崔洸舜 서울大學校農科大學 農業開發硏究所 1991 서울대농학연구지 Vol.16 No.1

이 硏究는 靈芝의 성분을 알고져 시행하였다. 결과는 다음과 같다. 1. 일반성분은 약용버섯인 수설(Ganoderma applanatum)과 비슷하다. 특히 P, Ca은 수설보다 대단히 높다. 2. 5개 지역의 성분함량은 단백질은 곤지암이 15.6%로 가장높고, 지방은 곤지암이 4.5%로 높고, total suger는 파주가 25.9%로 높고, reduced suger는 곤지암이 1.26%, crude fiber는 곤지암이 58.7%, ash는 곤지암이 1.38%, Ca는 강화가 1652ppm, Mg는 강화가 595ppm, Fe는 여주가 56ppm, Mn은 강화가 45ppm, P은 강화가 2335ppm, Ge은 강화가 67.5ppb로 가장 높다. 이 영지는 앞으로 natural health food, functional food, 21 century food, medicinal drugs development가 기대된다. These studies were conducted on aproximate component of Ganoderma lucidum. The results were as follows: 1. General components are similar medicinal Ganoderma applanatum. But, P, Ca were very higher than Ganoderma applantum 2. The isolates of 5 locations show as follow: The concentration of protein and fat is highest in Konjiam isolate(15.6%, 4.5%) and total sugar is Pa-ju isolate(25.9%). Reduced sugar and crude fiber are most abundant in Konjiam isolate(1.26%, 58.75%). Konjiam isolate turns out the highest ash concentration (1.38%). The concentration of Ca and Mg are highest in Kang-wha isolate(1652ppm, 595ppm), Fe is in Yu-ju isolate (56ppm). High concentration of Mn(45ppm), P(2335ppm), and Ge(67.5ppb) enrich Kang-wha isolate. Ganoderma lucidum is expected to be natural health food functional food, 21 century food, and medicinal drugs.

보리등겨로 제조한 간장의 향기성분

권오준,이은정,최웅규,손동화,이석일,정연건,지원대 한국위생과학회 2002 한국위생과학회지 Vol.8 No.2

새로운 장류제품으로서 보리등겨의 이용방안을 모색하기 위하여 간장을 만들어 연구하였다. 보리로 제조한 간장의 갈색화는 점차적으로 증가 하였으며 완만한 변화를 보였다. 향기성분으로는 4-vinyl-2-methoxy-phenol, benzeneacetaldehyde, palmitic acid, 2-furancatboxaldehyde, methyl-9, 12-octadecadienoate, di-(2-ethylhexyl)phthalate, diethyl phtalate, dibytyl-1,2-benzenedicatboxylate, 5-methyl-2-furancarboxaldehyde, 3,4-dimethyl-1h-pyrazole, phenylethyl alcohol, dioctyl-hexanedioate, dimethyl-1,2-benzenedicatboxylate, benzaldehyde, methional, 2-methoxy-phenol, n-furfurylidene-3-methylbutyl amine, 1-furfuryl-2-formyl pyrrole, tetradrcanoic acid, 5-methyl-pyrimidine, 4-methyl-5-hydroxymethyl-imidazole, maltol, 5-(5-methyl-2-furanyl)methyl-2-furancarboxaldehyde 순으로 높은 함량을 차지 하였다. For investigation of new utilization as jang-products, kanjang was prepared using barely bran. This study was conducted to investigate flavor components of kanjang during fermentation time. The optical density was gradually increased. Among the flavor components identified in kanjang made with barley bran, the contents of 4-viny1-2-methoxy-phenol was the most in quantity followed by benzeneacetaldehyde, palmitic acid, 2-furancarboxaldehyde, methyl-9,12-octadecadienoate, di-(2-ethylhexyl)phthalate, diethyl phtalate, dibutyl-1,2-benzendicarboxylate, 5-methyl-2-furancarboxaldehyde, 3,4-dimethyl-1h-pyrazole, phenylethyl alcohol, dioctyl-hexanedioate, dimethyl-1,2-benzenedicarboxylate, benzaldehyde, methional, 2-methoxy-phenol, n-furfurylidene-3-methylbutyl amine, 1-furfuryl-2-formyl pyrrole, tetradecanoic acid, 5-methyl-pyrimidine, 4-methyl-5-hydroxymethyl-imidazole, maltol and 5-(5-methyl-2-furanyl)methyl-2-furancarboxaldegyde.

둥시 장아찌 제조 과정 중 이화학적 특성 변화

차원섭,백신경,나경민,박준희,오상룡,이원영,천성숙,최웅규,조영제 한국응용생명화학회 2003 Applied Biological Chemistry (Appl Biol Chem) Vol.46 No.4

떫은감 품종의 하나인 등시를 이용하여 감장아찌 제조 중 과육의 이화학적 변화를 조사한 결과, 염도 변화는 저농도 간장 및 된장 침지의 경우 다소 완만한 증가를 보였고, 고농도의 간장 및 된장 침지의 경우 침지 기간내내 증가하는 것으로 나타났다. 간장 침지액 감장아찌의 경도는 간장 및 된장 모두 20-80% 농도에서는 침지 초기에는 증가하다가 침지 기간이 경과할수록 감소하는 경향을 나타내었다. 간장 침지 감장아찌의 색도 변화는 저장기간이 경과할수록 명도가 낮아지는 경향이었고, 적색도와 황색도는 침지액 농도를 달리하였을 경우 농도가 낮을수록, 침지 기간이 길어질수록 높았으며, 침지액 농도에 따른 차이는 크지 않았다. 침지액의 간장 및 된장의 농도를 달리하였을 때 감장아찌 중의 탄닌함량의 변화는 모든 침지액 농도에서 침지 기간이 지속될수록 탄닌의 함량은 저장 초기에 서서히 감소되다가 침지 기간이 길어질수록 급격히 감소하였으며, 첨가량에 따른 탄닌함량의 변화폭은 크지 않았다. 침지액의 간장 및 된장의 농도를 달리하였을 때 감과육에 존재하는 연화효소인 polygalacturonase와 pectinesterase 활성 변화는 간장침지 및 된장침지 모두 침지 초기부터 효소활성이 증가하기 시작하였으며 침지 기간이 경화할수록 효소활성은 더욱 높아지는 것을 알 수 있었고, 침지액의 농도가 높아질수록 효소활성이 억제되었다. Changes of physicochemical properties during the preparation of persimmon pickles were investigated. The salinity in persimmon pickles increased during storage time (0~50 days) with soy sauce and soy paste. When the fermented soy sauce and soy paste was added to the soaking solution with 80~100%, the salinity increased more rapidly. The hardness of persimmon pickles with soy sauce and soy paste was slightly increased up to the 20 or 30th day of storage and then decreased. L value of persimmon pickles was gradually decreased, but a and b value were slightly increased. The concentration of soluble tannin in persimmon pickles was slightly decreased down to the 20th day of storage and then decreased rapidly. The activities of polygalacturonase and pectinesterase as softening enzyme in persimmon pickles with soy sauce and soy paste increased during storage time (0-50 days) and enzyme activity was inhibited by high concentration of soaking solution.

Poster Session : Plant Genetics ; Proteomic analysis of soybean seeds and sprouting seeds

( Ung Kyu Choi ),( Hyun Su Ryu ),( Hyun Tae Kim ),( Sun Mi Yun ),( Jae Dek Choi ),( Young Hyun Hwang ),( Soo Young Choi ),( Oh Shin Kwon ) 한국생화학분자생물학회 (구 한국생화학회) 2007 생화학분자생물학회 춘계학술발표논문집 Vol.2007 No.-

Evaluation of Sigumjang Aroma by Stepwise Multiple Regression Analysis of Gas Chromatographic Profiles

CHOI, UNG-KYU,KWON, O-JUN,LEE, EUN-JEONG,SON, DONG-HWA,CHO, YOUNG-JE,IM, MOO-HYEOG,CHUNG, YUNG-GUN 한국미생물 · 생명공학회 2000 Journal of microbiology and biotechnology Vol.10 No.4

A linear correlation, by the stepwise multiple regression analysis, was found between the sensory test of Sigumjang aroma and the gas chromatographic data which were transformed with logarithm. GC data is the most objective method to evaluate Sigumjang aroma. A multiple correlation coefficient and a determination coefficient of more than 0.9 were obtained at the 9th and 13th steps, respectively. At step 31, the coefficient of determination level of 0.95 was attained. The accuracy of its estimation became higher as the number of the variables entered into the regression model increased. Over 90% of the Sigumjang aroma was explained by 13 compounds identified on GC. The contributing proportion of the peak 26 was the highest followed by peaks 57 (9.27%), 29 (7.51%), 54 (6.01%), 8 (5.99%), 49 (4.97%), and 13 (4.11%).

Statistical Analysis of Effective Components for Aroma of Sigumjang

Ung-Kyu Choi,June-Hong Park 한국식품과학회 2005 Food Science and Biotechnology Vol.14 No.2