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장경정 세종대학교 1978 세종대학 논문집 Vol.7 No.-
1) During the germination, moisture contents and fresh weight of mung bean were increased remarkably according to the growth stage and it's dry weight was decreased gradually. 2) In case of cultivating the mung beans in the light and dark places under the same conditions, the mung beans cultivated in the dark was similar in length. But those was suited for eating, because their moisture contents were much more and smooth. And their increase in the weights were caused by moisture contents. 3) The proximate components of Mung beans was gradually decreased, on the contrary it's moisture content was increased. 4) According to the growth stage vitamin C content of Mung bean was increased. Vitamin C content per pot of Mung bean showed 50.4mg% of the maximum value as it was cultivated for 3days in the dark and after that, vitamin C content per pot was decreased. The Mung bean cultivated for 4 days in the light contained 38mg% of highest vitamin C content. 5) For the determination of vitamin C, vitamin C of the cotyledon was increased gradually with the growth of the sprouts and that of the hypocotyl was decreased.
Aspergillus awamori 가 생산하는 konjak mannan 분해효소에 관한 연구
이서래,장경정 한국농화학회 1972 Applied Biological Chemistry (Appl Biol Chem) Vol.15 No.3
As a study on the konjak mannan-hydrolyzing enzymes from Aspergillus awamori, the culture conditions for enzyme formation, purification and properties of the enzymes and the effect of gamma-irradiation on the enzymatic hydrolysis were investigated. The results are summarized as follows: 1) A strain of A. awamori was selected as having the highest productivity of mannanase among 81 species of molds. 2) The optimum conditions for solid culture on wheat bran were 3 days of culture period, pH 4 of spraying water and 100% addition of tap water. 3) The optimum conditions for shaking culture were 6 days of culture period, addition of 0.1% xylose plus 0.5% konjak mannan and of 0.04% peptone. 4) Konjak mannan-hydrolyzing enzymes were separated into fraction I and fraction II by ammonium sulfate fractionation and DEAE-Sephadex column chromatography. 5) Fractions I and II showed pH optima of 4, pH stability of 3.5∼5 and 3∼6 and the extent of hydrolyzing konjak mannan 9% and 50%, respectively. 6) Hydrolysis of konjak mannan by a crude enzyme preparation was partially accerelated by gamma-irradiation of substrate above 0.5 Mrad and the effect was more remarkable by irradiating in wet state than in dry state. 7) Gamma-irradiation of konjak mannan brought about the increase in reducing power and decrease in viscosity and the effect was more remarkable in wet state than in dry state.
이서래,장경정 한국농화학회 1971 Applied Biological Chemistry (Appl Biol Chem) Vol.14 No.1
In order to develop an enzyme preparation for clarification of fruit juices, a microbial strain having a strong pectolytic activity was selected and a crude enzyme preparation from this strain was examined for the effects in the preparation of grape juice and wine. The results are summarized as follows: 1) A strain of Aspergillus niger was selected as having the highest productivity of pectolytic enzymes among many species of Aspergillus and Rhizopus. 2) A pectolytic enzyme preparation was purified from this selected strain and the effects of pH and temperature on its enzyme activity and stability were investigated. 3) The use of the enzyme preparation brought about the increase in the free run yield and clarity of grape juice. 4) Whereas the use of the enzyme preparation did not exhibit any effect in the brewing of red wine, its use showed a good effect on the rates of filtration and clarity in the case of white wine.