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Kinetic Mechanism in the Absence of Metal of Hafnia alvei Aspartase in the Amination Direction
라임정,김효준,윤문영,Ra, Im Jeong,Kim, Hyo Jun,Yun, Mun Yeong Korean Chemical Society 2001 Bulletin of the Korean Chemical Society Vol.22 No.3
The kinetic mechanism of Hafnia alvei aspartase in the amination direction has been determined in the absence of metal. The initial velocity pattern obtained by varying the concentration of fumarate at several fixed concentrations of NH4+ , shows an intersection on the left of the ordinate at pH 7.0, indicating that the kinetic mechanism is a sequential mechanism in which substrate inhibition by fumarate is observed. The dead-end inhibition pattern by varying the concentration of NH4+ at several fixed concentration of succinate shows an intersection on the left of the ordinate. These data are consistent with random addition of NH4+, or fumarate. The Haldane relationship gives a Keq of 1.18 ${\times}$10-3 M at pH 7.0, which is in agreement with the values obtained from the direct determination of reaction concentrations at equilibrium (6.0 $\pm0.2$ ${\times}$10-3 M).
Azodicarbonamide를 첨가한 밀가루 반죽의 물성 및 냉동저장 중 제빵 특성의 변화
라임정(Im-Joung La),이만종(Man-Chong Lee),박희동(Heui-Dong Park),김관필(Kwan-Pil Kim) 한국식품영양과학회 2004 한국식품영양과학회지 Vol.33 No.9
냉동 반죽 제조시 azodicarbonamide(ADA) 첨가량을 달리하여 만든 냉동 반죽의 물성에 미치는 영향인 farinogram, amylogram, extensogram을 비교 조사하였고, 냉동 반죽의 품질을 결정하는 2차 발효 시간, 빵 제품의 pH, 수분 함량, 비용적 및 경도에 미치는 영향을 -20℃ 냉동고에서 제조 직후부터 12주까지 저장하면서 비교 조사하였다. ADA 첨가량이 증가할수록 farinogram에서 반죽의 흡수율, 안정도와 강력도는 증가하고, 흡수 시간과 약화도는 감소하였으며, amylogram에서 호화 개시 온도와 최고 점도는 증가하고, 최고 점도시 온도는 감소하였다. 또한 extensogram에서는 발효시간 45분에서 면적, 신장도와 저항비는 증가하고, 저항도는 감소되었다. 냉동 반죽 제빵법으로 만든 냉동 반죽은 같은 냉동 저장 기간에서 ADA 첨가량이 증가할수록 2차 발효시간, 수분 함량 및 경도 값은 감소하였으며, pH, 비용적은 증가하였다. Effects of azodicarbonamide (ADA) were investigated on the rheological properties of flour dough by measuring farinogram, amylogram and extensogram based on the amount of ADA added. Quality characteristics of the bread made with the ADA added dough were also evaluated by measuring dough volume, moisture content, pH, proofed time, baking loss and textural characteristics. The farinogram showed that water absorption, stability and elasticity of the dough with ADA were higher than those without ADA. However, its absorption time and weakness decreased compared to the dough without ADA. Through the amylogram, it was found that gelatinization temperature and maximum viscosity increased, but temperature of maximum viscosity reduced in the dough with ADA. The extensogram showed that the area and resistance of the dough increased slightly but extensibility decreased drastically after fermentation, resulting in the ratio of resistance and extensibility (R/E) of the dough with ADA was lower than those without ADA. The bread prepared with the dough containing ADA after freezing up to 12 weeks showed higher pH and specific loaf volume but lower moisture content, second proof time and resistance than those without ADA.
우지방을 카놀라유, 올리브유, 옥수수유 및 해바라기유로 대체한 햄버거 패티의 품질특성에 미치는 영향
구본규,김진만,라임정,최지훈,최윤상,한두정,김학연,안광일,김천제,Koo, Bon-Kou,Kim, Jin-Man,La, Im-Joung,Choi, Ji-Hun,Choi, Yun-Sang,Han, Doo-Jeong,Kim, Hack-Youn,An, Kwang-Il,Kim, Cheon-Jei 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.4
This study was conducted to investigate the effect of plant oils or egg white powder and wheat fiber on the quality properties of hamburger patties. Beef patties were manufactured from the control oil (tallow, 10%), CP (canola oil, 10%), OP (olive oil, 10%), COP (corn oil, 10%), and SP (sunflower oil, 10%). The patties that contained plant oils had lower cooking loss than the control patties. The CIE $L^{\ast}$-values before cooking were highest for the SP treatments and lowest for the control patties. In terms of the fatty acid composition, the plant oil treatments, regardless of cooking, had higher monounsaturated/saturated fatty acid (M/S) ratios than the control patties, but had lower trans fatty acid contents than the control samples. In the sensory evaluations, the color and overall acceptability were more highly evaluated in the control patties than in the patties that contained plant oils.
이경훤(Gyeong-Hweon Lee),라임정(Im-Joung La),조혁준(Hyeok-Jun Cho),여명재(Myeong-Jai Yea),김승배(Seung-Bae Kim),박지용(Ji-Yong Park),김성호(Seong-Ho Kim) 한국식품영양과학회 2009 한국식품영양과학회지 Vol.38 No.1
본 연구는 60℃ 고온저장 조건에서 4주 동안 PET 포장된 녹차음료의 품질 변화 특성과 품질열화를 최소화할 수 있는 포장 근거를 마련하기 위하여 PET 포장용기의 산소투과성 및 cap의 밀봉 안정성을 조사하였다. 고온저장 조건에서 MXD6 blend PET는 가스 차단성이 우수하였으며 4주 동안 TEN cap의 removal torque 변화도 적게 나타났다. 4주 동안 고온저장 중 녹차음료의 pH, 색도 및 비타민 C 및 카테킨 함량은 유의적으로 변화하였고 카페인과 총 아미노산의 함량은 고온저장 중 크게 변화하지 않았다. Hexanol, linalool, menthol 및 α-terpineol 4종의 alcohol류 향기성분은 고온저장 3주차까지 급격한 함량 증가를 보였고 d-limonene은 큰 변화가 없었다. 관능평가 결과는 떫은맛과 향, 전체적인 맛은 기호도가 낮아지는 결과를 보였다. The objective of this study was to characterize quality changes of PET-packaged green tea beverage during 4-week storage at 60℃. Changes in oxygen transmission of the PET bottle package and cap removal torque were also examined. MXD6 blend PET bottle showed stability in the gas barrier. Its cap removal torque was kept stable during the 4 weeks. pH, color value, contents of vitamin C and catechin showed significant changes during the storage while caffeine and amino acid did not change significantly. Four alcohol flavor components (hexanol, linalool, menthol, and α-terpineol) increased rapidly during the first three weeks while d-limonene did not show significant change. Sensory test showed decrease in astringent flavor lowering the product flavor and acceptability.
SELEX: Combinatorial Library Methodology and Applications
김성건,Ben C. Shin,Taylor A. Ott,차원석,라임정,윤문영 한국바이오칩학회 2008 BioChip Journal Vol.2 No.2
The SELEX (Systematic Evolution of Ligands by EXponential enrichment) technology is utilized to find aptamers, target-binding oligonucleotides, by <i>in vitro</I> selection. A wide variety of methodologies would be utilized to obtain the aptamers from the randomly degenerate production of oligonucleotides. An aptamer can be modified to have high specificity and affinity to their target. For example, single-stranded oligonucleotides (ssDNA or RNA) and double-stranded oligonucleotides (dsDNA) have been used to select aptamers as anti-infectional drugs or sensitive disease-detecting materials. The aptamers permit chemical structure modifications which enhance their stability and provide better applications. SELEX would be a promising future biotechnology for developing therapeutic and diagnostic agents.
연구논문 : 튀김 전 후렌치후라이의 전처리가 아크릴아마이드 생성 및 품질특성에 미치는 영향
김천제 ( Cheon Jei Kim ),김진만 ( Jin Mam Kim ),최윤상 ( Yun Sang Choi ),최지훈 ( Ji Hun Choi ),구본규 ( Bon Kou Koo ),라임정 ( In Joung La ) 한국식품조리과학회(구 한국조리과학회) 2012 한국식품조리과학회지 Vol.28 No.4
The objective of this research was to study the effect of pre-treatments before deep frying on the reduction in acrylamide formation, crispness and sensory properties of French fries. The acrylamide concentration was lower in pre-treated French fries before frying with citrus acid, ascorbic acid and salt solution than that in untreated French fries. Crispness, moisture and fat contents, color, texture and overall acceptability of pre-treated French fries were not significantly different compared to those in control. Therefore, French fries pre-treated with citrus acid, ascorbic acid and salt solution before frying had good sensory properties, and reduced acrylamide formation.