원유의 저온성균 Microflora 및 이들의 단백질분해능과 지질분해능

소명환,윤성식,김영배 ( Myung Hwan So,Sung Sik Yoon,Young Bae Kim ) 한국낙농학회 1992 韓國酪農學會誌 Vol.14 No.1

저온성 Pseudomonas sp. K101 로부터 protease 의 생산 및 정제

윤성식,소명환 ( Sung Sik Yoon,Myung Hwan So ) 한국낙농학회 1991 韓國酪農學會誌 Vol.13 No.1

전문대학 식품영양과의 교육연한 연장에 관한 연구

소명환,윤성식,남궁석 한국식품영양학회 1991 韓國食品營養學會誌 Vol.4 No.1

The purpose of this study is to prove the propriety of prolongation in educational term of department of food and nutrition at junior college in Korea in order to improve the quality of dietitian by giving substantial education. The prolongation of educational term from two to three years is necessary to cultivate a more excellent dietitian because of the following three reasons. First, the freshmen in junior colleges are poor in basic scholastic ability which is needed for the study of nutrition science. Second, many new subjects which will support the new rolles of dietitian, in acordance with social changes, should be supplemented in curriculum. Third, the subject of spot-practice for dietitian should be established as a regular course in curriculum.

전문대학 식품영양과의 교수실태에 관한 연구

소명환,윤성식,남궁석 한국식품영양학회 1989 韓國食品營養學會誌 Vol.2 No.1

This study was carried out to propose the way to give substantial education for the students of Departments of Food and Nutrition in Junior College. Ouestionaries were gathered from the professors of the Departments of Food and Nutrition in Junior Colleges. The results of this study could be summarized as follows. 1. The professors and assistant teachers appointed in Department of Food and Nutrition in Junior Colleges were insufficient in number showing the sufficiency proportion of 35.8% and 61% respectively. 2. Part time lecturers took charge of lectures on major subject up to 27%. 3. The academic backgrounds of all professors were above a master's degree, and the number of professors who were in the doctor's course and who had got doctor's degree amounted to 31.5% and 27.9% respectively. 4. The number of professors who had majored in the course of Food and Nutrition at university or at graduate school was the most and that of Food Engineering ranked the next. 5. The number of professors having careers in the fields of food and nutrition before the appointment to professor amounted to 32%. 6. The number of professors having domestic training managed by the Education Ministry amounted to 67.8%, but those having foreign training amounted to only 8.3%. 7. The number of domestic scientific journals subscribed by one professor was on an average 2.8, but that of foreign was only 0.8. 8. Each professor associated on an average 2.7 kinds of academic society, and published 3.6 pieces of thesis in the last three years. 9. The professors were comparatively satisfied with their present occupations, but they were dissatisfied with such points as deficiency of educational postulates, insufficient income, low level in intellectual faculties of their students and lack of social understanding.

전문대학 식품영양과 졸업생의 진로 확대에 관한 연구

소명환,윤성식,남궁석,조신호 한국식품영양학회 1989 韓國食品營養學會誌 Vol.2 No.1

The objective of this study was to propse the way that could enlarge the course in life for the graduates of Department of Food and Nutrition in Junior College. This study was carried out through the analysis of statistical data and questionaries gathered from professors of Department of Food and Nutrition in Junior College and from dieticians of industry, school and hospital. The results of this study could be summarized as follows. 1. The cultivation number of dieticians is too excessive in comparison with the need, and so it is necessary for the colleges to restrict the new establishment of Department of Food and Nutrition for a time, and for the government to tighten the employment system of dieticians. 2. The employment of dieticians will be extended to such fields as school, hospital, public health center and counsel office of nutrition to act as a nutritional educator or a medical server in the future, and consequently the colleges which cultivate dieticians should improve the curriculum to agree with this. 3. It is necessary for the government to renovate the system of dietician arrangement to such a way as establishes a new rule in which additional dietician should be employed in accordance with the feeding number in industry and hospital, as restricts the position-combine of a dietician with a cook in a large feeding institute, as gives the qualification of a nutritional instructor only to the diatician at public health center, as gives the qualification of a nutrition -teacher to the dieticians who completed the course of study for the teaching profession and then allows them to act as a nutrition-teacher in school. 4. The way to give a higher grade of educational opportunity should be given to the graduates of Department of Food and Nutrition in Jonior College for the supplement of dietician's faculty.

전문대학 식품영양과의 실험실습 및 현장실습 운영실태에 관한 연구

윤성식,소명환,남궁석 한국식품영양학회 1989 韓國食品營養學會誌 Vol.2 No.1

This study was conducted to gather the baseline data on realities of experimental-practice and opinions toward spot-practice, and to examine how to cope with the problems raised at the Department of Food and Nutrition of Junior Technical College in Korea. Ouestionairs were gathered from 42 chairmans of the Department of Food and Nutrition and 140 present dieticians worked in Seoul, Bucheon and Seongnam area. The results are as follows, First, as a whole, each college had 2∼3 experimental laboratory (Lab), in which Cooking Science Lab, Chemistry Lab and Microbiology Lab were occured at higher frequency as Lab's name. Second, the numbers per experimental-practice class were more than 40 at most colleges. 85% of present dieticians have answered to feel too much numbers per the class during their college days, whereas professors' opinions toward the numbers per class were suitable at 20∼30 persons per class. Third, professors' opinion toward the adquate ratio of the theory subject classes to experimental subject classes was suitable at 60 : 40. Dieticians answered to take the theory subject classes partly or mostly on behalf of the experimental-practice classes. Fourth, the main reasons which inhibited normal experimental-practice class were the class for emphasis on examination, the shortage of experiment budget, the excess of class members, the shortage of experimental Lab. Also, this results showed same propensity to present dieticians' opinion toward the same question above. Fifth, among the experimental-practice subjects established at the Department of Food and Nutrition, Diet Therapy Lab was highest frequency class emphasized on theory followed by Nutrition Counselling Lab, Food Processing and Storage Lab, Food Hygiene Lab and Food Microbiology Lab in that order. Here, Basic Chemistry Lab, Biochemistry Lab, Food Microbiology Lab were pointed as subjects far from the present task of dieticians. Sixth, Department of Food and Nutrition, as a whole, has conferred with spot-practice arrangement. About 50% (all who want to join spot-practice) of second year students took part in spot-practice. In the other way, all colleges except for 2 colleges didn't give the credit for the spot-practice system. Seventh, according to the on analysis on spot-practice places, manufacturing company was at highest frequency followed by hospitals, elementary school having group feeding system in that order. Especially, 16.7% (5 colleges) of the total colleges sent the students to the research institute related to food industry for spot-practice experience. Eighth, Professors' opinions toward the spot-practice time and periord were preferable on summer vacation of second year and for 1∼2 weeks, respectively. On the contrary, 74 dieticians answered to the adquate period as for 4 weeks. Ninth, 86 dieticians of the total 140 answered to complete the spot-practice during their college days, which helps the present task of them. Lacks of spot-practice program, Lacks of comprehension of upper personnels and lacks of group feeding equipments ranks higher as difficulties in spot-practice management.

Pseudomonas sp. K101 이 생산하는 단백분해 효소의 특성

윤성식,이수원,소명환,이영엽 한국낙농학회 1991 韓國酪農學會誌 Vol.13 No.2

저온저장 원유중에서 분리한 Pseudomonas sp. K101 protease에 대한 효소학적 성질을 檢討하였다. 이 효소는 40℃와 pH7.0에서 최대의 효소활성을 나타냈으며 50℃이상에서는 급격하게 활성이 감소하였다. 금속이온의 영향을 검토한 결과, 금속이온 중에는 Mn^(2+)과 Co^(2+) 이온이 효소활성을 촉진시킨 반면, Ca^(2+)이온은 별 영향이 없었다. 또 Mg^(2+)이온은 Mn^(2+)이온의 작용을 代替하지 못하였다. 35℃ 및 40℃로 가열처리하였을 때 pH5.0-8.0사이에는 안정성을 유지하였으나 그 이상의 알카리 pH에서는 효소활성이 심하게 감소하였다. 또 Ca^(2+)이온의 첨가는 이 효소의 열안정성을 증진시키지 못하였으며 脫脂粉乳는 열에 의한 失活을 방지하는 것으로 생각되었다. 각종 저해제 첨가에 의한 영향을 조사한 결과 serine protease 저해제인 PMSF 및 iodoacetic acid와 SDS에 의해 효소활성이 저해되었으며, 기질특이성이 높아 casein 중에서도 β-casein이 가장 잘 분해되었고 whole casein, κ-casein, α-casein, BSA의 순이었다. 저온유통 市乳에 인위적으로 본 균주를 50마리/㎖, 500마리/㎖ 첨가하였을 때, 전자는 약 9일 만에 후자는 약 6일 만에 단백질 분해에 의한 tyrosine이 檢出되었다. Protease of Pseudomonas sp. K101 isolated from raw milk was characterized. The enzyme was most active at 40℃ and pH 7.0, and showed rapid decrease in its activity at higher temperature above 50℃. Activities of the protease were affected by the presence of metal ions tested, of which Mn^(2+) and Co^(2+) stimulated the enzyme activity but Ca^(2+) didn't. Notably, Mg^(2+) ion could not replace the stimulatory effect of Mn^(2+) ion. The thermostabilities of the enzyme treated at 35℃ and 40℃ were nearly constant at pH range of 5.0 to 8.0 but decreased sharply at higher alkaline pH. Addition of Ca^(2+) ion into the reaction mixture did not increase heat-stability of the protease whereas skim milk exerted preventive effect on denaturation by heat. Both PMSF, inhibitor of serine protease, and thiol reagents including iodoacetate and SDS inhibited considerably the enzyme activity. As to higher substrate specificity, β-casein was degraded best by the protease followed by whole casein, κ-casein, α-casein, bovine serum albumin in that order. When commercial market milks inoculated with 50 microorganisms /㎖ and 500 microorganisms/㎖ of Pseudomonas sp. K101 were kept in refrigerator, tyrosine was detected by 9 days afterward in the former and 6 days in the latter.

전문대학 식품영양과 교육과정의 수정 개발에 관한 연구

남궁석,소명환,윤성식 한국식품영양학회 1989 韓國食品營養學會誌 Vol.2 No.1

According as the economic growth and the development of highly industrialized society have improved the nation's standard of living, a great change in recognition of public health has occurred and also brought about a concomitant change in the roles and responsibilities of nutritionists. Consequently, the curriculum of Junior Colleges is required to be revised so as to provide substantial education through which the acquisition of necessary professional knowledge and technique as intermediate technicians and the efficient training can be achieved. On the basis of the survey and analysis of the current curriculum and of the functional structures of nutritionists, this study made an attempt to frame a model curriculum that may provide effective education and training and help to establish a desirable curriculum of Junior Colleges.

원유중 저온성 세균의 빈도 및 Protease 생산균의 분리

오두환,윤성식,소명환,이영엽 한국낙농학회 1990 韓國酪農學會誌 Vol.12 No.4

경기지방의 농장으로부터 수집한 원료를 대상으로 저온성 세균 및 일반세균의 수를 계산하였다. 일반세균은 평균 2.3×10^6/㎖이 존재하였으며, 저온성 세균은 1.2×10^6/㎖ 존재하였다. 저온성 세균은 원유중에 존재하는 총 세균의 52.5%를 점유하고 있었으며, 저온성 세균 중에는 Pseudomonas 속이 44.1%나 존재하는 것으로 나타났다. 저온성 세균 중 내열성 protease생성능이 강한 A31 주를 분리하여 동정한 결과, 형태적 특징 및 생화학적 성질이 전형적인 Pseudomonas 속에 속하였다. 따라서 본 균주를 Pseudomonas sp. K101로 명명하였다. 이 균주가 생산하는 protease는 70℃에서 30분 가열처리 후에도 29.3%의 잔존활성을 보였으며, 균체생육은 Standard plate count broth를, 효소생산은 Nutrient broth를 사용하였을 때 가장 우수하였다. 또 Ca^(2+)첨가에 따른 균체생육 및 효소생산을 검토한 결과 Ca^(2+)첨가에 의해 약간의 증가가 일어났으나 그 효과는 경미한 것으로 나타났다. Microbial populations of total and psychrotrophic bacteria were counted for the raw milk collected at Kyonggi-area. Average counts were 2.3×10^6/㎖ of total and 1.2×10^6/㎖ of psychrotrophic bacteria. Psychrotrophic bacteria accounted for 52.5 % of total bacterial count. Pseudomonas, especially, was predominant and made up 44.1 % of psychrotrophic isolates, Strain A31, heat-resistant and abundant protease producer, was isolated in this study. Judging from the morphological and biochemical characteristics, the strain was identified pseudomonas sp. because it was closely related to pseudomonas fluorescens KCTC 2344. Thus we designated the strain A31 Pseudomonas sp. K101. The protease of this strain remained 23.3% of its original activity after heat treatment at 70℃ for 30 min. For the conditions of microbial growth and protease production, Standard plate count broth was preferable to others for the growth and Nutrient broth for protease production. Addition of Ca^(2+)ion into growth medium was measured to give slight increase of both growth and protease production of pseudomonas sp. K101.