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귀리로부터 추출된 수용성 Gum의 in vitro Cholesterol 흡착능
서용기(Yong-Ki Seo),황기(Key Whang) 한국식품영양과학회 1998 한국식품영양과학회지 Vol.27 No.4
pH 10.5와 55℃에서 rolled oat로부터 추출한 수용성 gum은 전분과 단백질의 오염이 전혀 없었고 그 수율은 5.15%였으며 그 중 β-glucan의 함량은 약 30%를 차지하였다. 귀리의 gum은 10시간 이내에 효과적으로 cholesterol을 흡착하는 것으로 나타났고 그 양은 최대 25%에 달하였다. Oat gum, a soluble dietary fiber, was extracted from rolled oat and the content of β-glucan and the cholesterol adsorption activity of oat gum were examined. The content of oat gum extracted from rolled oat was 5.15% and the amount of β-glucan in the oat gum was 29.48%. Most of the cholesterol adsorption of oat gum occurred within 10 hours in the dialysis cell and the cholesterol adsorption activity of oat gum was between 12 to 25%.
최경민,양재경,박응로,배진우,서용기,이성택,Choi, Kyung-Min,Yang, Jae-Kyung,Park, Eung-Roh,Bae, Jin-Woo,Seo, Yong-Ki,Lee, Sung-Taik 유기성자원학회 1997 유기물자원화 Vol.5 No.1
5-Aminolevulinic acid (ALA) 생합성의 $C_5$ 경로의 전구물질인 L-glutamic acid가 Rhodospirillum rubrum N-1 새포내에서 ALA 생산의 역할을 검토하였다. Lascelles의 기본배지에 L-glutamic acid와 levulinic acid (LA)를 각각 30, 20 mM 첨가배양으로써 균체외 ALA 생산성이 40배 증가(76 mg/l)하였다. 한편 $C_4$ 경로의 기질인 glycine과 succinic acid를 대수기 중기에 각각 60 mM 첨가함으로써, 균의 증식은 억제되었으나 균체외의 ALA는 52 mg/l에 달하였다. The role of L-glutamic acid, a precursor of $C_5$ ALA biosynthetic pathway, on the production of 5-aminolevulinic acid (ALA) has been described in cells of Rhodospirillum rubrum N-1. To the Lascelles basal medium the addition of both 30 mM L-glutamicacid and 20 mM levulinic acid (LA) provided to increase the extracellular ALA yield up to 40 fold (76 mg/l). By the addition of both 60 mM glycine and succinic acid, precursorsof $C_4$ ALA biosynthetic pathway, at middle log phase of cell growth ALA yield was increased 27 fold (52 mg/l) although the celt growth was inhibited to a certain extent.
α-amylase를 이용하여 제조한 쌀 페이스트의 품종에 따른 휘발성비휘발성 향미성분 비교분석
손은영 ( Eun Young Son ),김혜원 ( Hye Won Kim ),김선아 ( Sun Ah Kim ),이상미 ( Sang Mi Lee ),백세희 ( Se Hee Paek ),김선희 ( Sun Hee Kim ),서용기 ( Yong Ki Seo ),박혜영 ( Hye-young Park ),오세관 ( Sea-kwan Oh ),김영석 ( Young-suk 한국응용생명화학회 2017 Journal of Applied Biological Chemistry (J. Appl. Vol.60 No.3
Rice that the half of population in the world eats as a staple food is mostly produced and consumed in Asia. However, its consumption is nowadays decreasing mainly due to diet diversity. Accordingly, some attempts are in demand to enhance the utilization of rice. In this study, profiling of volatile and nonvolatile flavor components in rice pastes obtained by α-amylase was performed and compared according to nine different rice cultivars domestically cultivated in Korea using gas chromatographymass spectrometry combined by solid phase microextraction and gas chromatography-time of flight-mass spectrometry after a derivatization, respectively. In total, 46 volatile compounds identified included 6 alcohols, 6 aldehydes, 4 esters, 4 furan derivatives, 4 ketones, 1 acid, 1 sulfur-containing compound, 7 hydrocarbons, 5 aromatics and 8 terpenes. The non-volatile flavor components found were composed of 12 amino acids, 6 sugars and 4 sugar alcohols. In principal component analysis, rice paste samples could be discriminated according to cultivars on the score plots of volatile and non-volatile flavor compounds. In particular, some volatile compounds such as pentanal and 4,7-dimethylundecane could contribute to distinguish Senong 17 white and Senong 17 brown, whereas ethanol, 6-methylhep-5-en-2-one, and tridecane could be highly related to the discrimination of Iipum from other cultivars. Among non-volatile compounds, some amino acids such as glycine, serine and γ-aminobutyric acid and some sugars such as sucrose and fructose were mainly responsible for the discrimination of Danmi from the other cultivars. On the other hand, galactose, arabitol and mannose were more closely related to Senong 17 white than Senong 17 brown.