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재조합균주 E. coli CK1092가 생산하는 2,3-Dihydroxybiphenyl Dioxygenase의 정제 및 특성
박효남,김영수,김영창,김치경,임재윤,Park, Hyo-Nam,Kim, Young-Soo,Kim, Young-Chang,Kim, Chi-Kyung,Lim, Jai-Yun 한국미생물 · 생명공학회 1996 한국미생물·생명공학회지 Vol.24 No.3
2,3-DHBP dioxygenase was purified from E. coli CK1092 carrying the pcbC gene, which was cloned from 4-chlorobiphenyl-degrading Pseudomonas sp. P20. Purification of this enzyme was done by acetone precipitation, DEAE- Sephadex A-25 ion exchange chromatography, and preparative gel electrophoresis. The molecular weight of subunit was 34 kDa determined by SDS-PAGE, and that of native enzyme was about 270 kDa. It suggests that this enzyme consist of eight identical subunits. This enzyme was specifically active against only 2,3-DHBP as a substrate with 18 $\mu$M of Km value, but not catechol, 3-methylcatechol, 4-methylcatechol and 4-chlorocatechol. The optimal pH and temperature of 2,3-DHBP dioxygenase were pH 8.0 and 40-60$\circ$C. The enzyme was inhibited by Cu$^{2+}$, Fe$^{2+}$ and Fe$^{3+}$ ions, and was inactivated by H$_{2}$0$_{2}$2 and EDTA. The lower concentrations of some organic solvents such as acetone and ethanol don't stabilize the activity of 2,3-DHBP dioxygenase. The enzyme was completely inactivated by adding the reagents such as N-bromosuccinimide, iodine and p- diazobenzene sulfonic acid.
박효남(Hyo-Nam Park),김혜림(Hae-Rim Kim),최성호(Seong-Ho Choi) 한국응용과학기술학회 (구.한국유화학회) 2021 한국응용과학기술학회지 Vol.38 No.6
본 연구에서는 가교제인 붕산과 아크릴 수지 바인더에 삼인산(3 인산), 피트산(6 인산) 또는 폴리인산암모늄(10 인산)을 혼합하여 인계 난연 코팅액을 제조하였다. 제조된 인계 난연 코팅액을 부직포에 각각 코팅하여 높은 난연 효과를 얻었다. 이렇게 제조된 난연성 부직포를 연기밀도기준시험(ASTM E662), 산소한계지수기준시험(ISO E622), 수직연소기준시험(UL 94)을 이용하여 평가하였다. 그들의 난연 효과는 phosphate 그룹의 수에 의해 영향을 받았으며, 천연 또는 합성 바인더 수지에 관계없이 그 효과는 ammonium polyphosphate > phytic acid > triphosphate의 순서로 나타났다. 천연 탄화수소 화합물도 바인더 수지의 난연성을 결정하기 위해 조사되었다. 그 결과 천연 탄화수소 바인더 수지가 난연성 부직포 제조에 사용될 수 있음을 보여주었다. In this study, we prepared phosphorous flame-retarding coating solutions by mixing triphosphate (3 phosphonate), phytic acid (6 phosphonate), or ammonium polyphosphate (10 phosphonate) with boric acid as a crosslinking agent and acryl resin binder. Prepared phosphorous flame-retarding coating solutions were coated onto non-woven fabrics, respectively, to obtain high flame-retarding effects. These prepared flame-retardant non-woven fabrics were evaluated using smoke density standard test (ASTM E662), limit oxygen index standard test (ISO E622), and vertical burning standard test (UL 94). Their flame-retarding effects were affected by the number of phosphonate groups. Regardless of natural or synthetic binder resins, their effects showed the following order: ammonium polyphosphate > phytic acid > triphosphate. Natural hydrocarbon compounds were also examined to determine the possible retardancy of binder resins. Results showed that natural hydrocarbon binder resins could be used for preparing fire-retardant nonwoven fabrics.
전주비빔밥 축제의 서비스품질이 고객만족도와 재방문의도에 미치는 영향 연구
박효남(Park Hyo Nam) 한국식공간학회 2016 식공간연구 Vol.11 No.2
본 연구의 목적은 전주비빔밥 축제에 대한 서비스품질이 고객 만족도와 재방문 의도에 영향을 미치는지 알아보고자 한다. 연구 결과의 내용을 요약하면 다음과 같다. 조사 시기는 2016년 10월 20일부터 10월 23일까지 이며, 설문지는 총 150부를 통계처리 하였다. 분석 방법은 신뢰도 분석, 요인분석, 회귀분석을 실시하였다. 첫째, 전주비빔밥 축제의 서비스품질에 대한 요인인 정보성 요인, 친절성 요인, 편의성 중에서 친절성 요인이 고객 만족도에 영향을 미치는 것으로 나타났다. 둘째, 전주비빔밥 축제의 고객만족도가 재방문의도에 유의적인 영향을 미치는지에 대한 결과는 방문 고객들의 고객 만족도가 높을수록 재방문 의도는 높아진다고 나타났다. 이와 같이 고객만족이나 재방문을 하려면 서비스품질이 중요한 요소임을 인식하여 운영자는 이에 대한 지속적인 개선과 노력이 필요할 것이다. The purpose of this study is to investigate impact of Jeonju Bibimbap Festival’s service quality on customer satisfaction and revisit. It also offers useful basic materials for related organizations. From October 20 to October 23, 2016, the survey was conducted and statistical processing was performed with 150 copies of questionnaire including credibility analysis, factor analysis, and regression analysis. The results of this study is as follows: First, in the Jeonju Bibimbap Festival service quality, the kindness factor - among others such as information, kindness, convenience - affects customer’s satisfaction most. The Second finding, which is the result of study about impact of customers satisfaction on intention to revisit, is that intention to revisit tends to increase as customer’s satisfaction increases. In that sense, to improve customer satisfaction and attract more customers, the festival operator shall keep its endeavor to enhance its service, recognizing the importance of service quality.
블랜칭법으로 희생한 4종 식용 곤충의 냉장 저장 중 산화 안정성
손양주,안휘,김수희,박효남,최수영,이동규,김안나,황인경,Son, Yang-Ju,Ahn, Whee,Kim, Soo-Hee,Park, Hyo-Nam,Choi, Soo-Young,Lee, Dong-Gue,Kim, An-Na,Hwang, In-Kyeong 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.6
Edible insects have gained recognition worldwide as complementary protein sources. Recently, four edible insects were newly allowed to be used as food materials in Korea: the mealworm (Tenebrio molitor), the cricket (Velarifictorus asperses), the white-spotted flower chaffer beetle larva (Protaetia brevitarsis seulensis), and the rhinoceros beetle larva (Allomyrina dichotoma). In this study, we evaluated the oxidative stabilities of these four edible insects during cold storage. The insects were sacrificed by blanching for 3 minutes in boiling water. The blanched insects were then stored at $4^{\circ}C$ in an incubator for 42 days. The color values, titratable acidity, peroxide values, acid values, TBARS, contents of VBN, and total plate counts of the insects were measured at days 0, 2, 4, 7, 10, 14, 21, 28, 35, and 42, respectively. Blanching decreases oxidative stresses during storage. At day 0, the white-spotted flower chaffer beetle larva showed the highest values for acid value, TBARS, VBN, and microbial counts. Most of the oxidative indicators were significantly changed at day 14 in all four insects, possibly related with the growth on all microbial plates. Based on microbial safety and the oxidative stabilities of lipids and proteins, optimal storage conditions for the cricket, the white-spotted flower chaffer beetle larva, and the rhinoceros beetle larva were 10~14 days at $4^{\circ}C$. Likewise, the mealworm showed rapid oxidation after day 14, but poor qualities were not observed until day 28.
황국곰팡이를 이용한 갈색거저리 발효액의 특성 및 조미소재 이용가능성 탐색
이지원(Ji-Won Lee ),손양주(Yang-Ju Son),황인경(In-Kyeong Hwang),박효남(Hyo-Nam Park),김수희(Soo-Hee Kim) 한국식품과학회 2017 한국식품과학회지 Vol.49 No.3
갈색거저리 유충의 새로운 조리 및 가공 적용성을 검토하기 위해 황국곰팡이(Aspergillus oryzae)을 이용한 발효액을 제조하였다. 단백질분해효소 역가가 높은 갈색거저리 고지를 제조(황국곰팡이 1% 농도, 48시간 배양)한 후 소금물 담금 처리를 달리하여 90일 동안 숙성한 발효액 변화 양상을 관찰하였다. 염도가 낮았던 L군에서는 발효액의 효소활성이 증가하였으며, 단백질 및 탄수화물 분해산물이 많이 생성되었다. 특히 갈색거저리 열풍건조분 함량이 많은 LN군에서 단백질분해효소 활성도의 증가로 총 질소 및 아미노 질소 함량이 숙성 기간 중 가장 높았다(p<0.05). 90일 동안 숙성한 LN의 유리 아미노산 함량이 2426.92 mg/100 g으로 가장 높았으며(p<0.05) 이 중 감칠맛에 영향을 주는 글루탐산이 15.16%를 차지하였고, 7점 척도의 관능검사 결과 단맛(3.53점), 구수한맛(4.30점), 전체기호도(4.90점)에서 가장 높은 점수를 얻었다(p<0.05). 쌀가루를 첨가한 A군에서는 숙성함에 따라 아밀레이스 활성도가 높아져 총 당 및 환원당이 증가하였으나, 관능적 측면에서 쌀가루 첨가 유무보다는 소금 농도가 낮은 L군에서 더 좋은 효과를 나타냈다(p<0.05). 모든 실험군에서 산도는 1% 미만으로 나타나 식용하기에 어려움이 없을 것으로 보이며, LN은 관능 기호도가 우수했던 것과 함께 아미노산과 환원당과의 메일라드 반응을 통한 갈색도 증가와 향의 강도 증가를 보여 본 연구가 갈색거저리 유충을 활용한 저염 조미소재 개발의 기초 연구자료를 제시할 수 있을 것으로 기대된다. This study was performed to develop a liquid flavoring material from Tenebrio molitor larva by using Aspergillus oryzae. T. molitor with 1% A. oryzae for 48 hours yielded the highest protease activity. Different salt concentrations and rice flour addition affected the fermentation characteristics for 90 days. LN (low salt, rice flour nonaddition) yielded high protease activity, and total nitrogen and amino-type nitrogen contents. LN showed Glu accounting to 15.16% of the free amino acids and yielded high scores of sweet and savory taste, and overall acceptance after 90 days. Rice flour addition group showed high content of total and reducing sugars with high amylase activity, however, low salt concentration had more effect on sensory acceptance than rice flour addition had (p<0.05). All samples had total acidity <1% and LN (90) showed the highest browning index and aroma intensity, as noted from maillard reaction, as well as good sensory acceptance.