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유제품에 사용할 수 있는 Bacillus coagulans ATCC 8038 의 내열성 유당분해효소에 관한 연구
안종건,김현욱 ( Jong Kun Ahn,Hyun Uk Kim ) 한국축산학회 1977 한국축산학회지 Vol.19 No.3
Beta-galactosidase of a thermophilic and endospore-forming bacterium, Bacillus coagulans ATCC 8038, has been the subject of this study. Synthesis of beta-galactosidase by this bacterium was induced by lactose and it is the intracellular enzyme. The rate of hydrolysis of O-nitrophenol-beta-D-galactopyranoside (ONPG) was used io measure the enzyme activity. Bacillus coagulans ATCC 8038 produced betagalactosidase most efficiently at the end of logarithmic phase at 55℃ in the medium containing 1% lactose. The enzyme was proved to be most active at 55℃ and at pH 6.0. Manganese ion stimulated the enzyme activity and contributed to the stability of this betagalactosidase at 55℃.
Bacillus coagulans ATCC 8038의 β - galactosidase 에 의한 탈지유의 유당분해에 관한 연구
안종건,이신호,김현욱 ( Jong Kun Ahn,Shin Ho Lee,Hyun Uk Kim ) 한국축산학회 1981 한국축산학회지 Vol.23 No.6
Hydrolysis of lactose in skimmilk has been studied using β-galactosidase of Bacillus coagulans ATCC8038. β-Galactosidase of Bacillus coagulans ATCC 8038 (103.6 ㎍/㎖ of skimmilk) hydroly zed 30% of total lactose in pasteurized skimmilk (heated for 30 min at 63℃) during the first 5.5 hours, and alteration of skirnmilk concentration from 5% to 16% did not change the hydrolytic capability of this enzyme. When the skimmilk was heated at 92℃ for 30 minutes, the lactose hydrolysis by β-galactosidase of Bacillus coagulans ATCC8038 proceeded 3.8 times faster than that in pasteurized skimmilk.
배형만,안종건,윤영호,김현욱 ( Hyung Man Bai,Jong Kun Ahn,Young Ho Yoon,Hyun Uk Kim ) 한국축산학회 1978 한국축산학회지 Vol.20 No.5
In an attempt to develop a stabilizer mixture giving good stabilization, good body, and good melting property of ice cream without wheying-off of the ice cream mix, various gums and mixes of gums have been studied for their ice creammaking properties. Furthermore a good food-grade gum has been searched for which could substitute carrageenan, potentially hazardous seaweed gum. Gums tested include carboxy-methyl cellulose, guar gum, gelatin, sodium alginate, and xanthan gum. As expressed in viscosity, wheying-off of the ice cream mix, melting property, and. body texture of the test ice cream, xanthan guru mixtures seem to give the best hope ,as the best ice cream quality economically and could replace carrageenan. Especially cold solubility of this gum is the advantage for HTST pasteurization system.
안종건 中央大學校 食糧資源硏究所 1995 食糧資源硏究所 論文集 Vol.7 No.1
To preserve the basis of milk production in Korea and alleviate the invasion of Korean market by western countries′milk products under GATT, Korean dairy industry has to lower the price and improve the quality of raw milk and milk products until 2005 when Korea will have to cut much more the custom duties imposed on the milk products imported from foreign countrys. First of all Korea has to concentrate it's interst on pasteurized market milk and yoghurt that can be stored under refrigeration only for a short period and have to be made with fresh raw milk to guarantee high quality. These two products have high possibility to compete with western countries′milk products if the quality of raw milk from Korean dairy farm is improved to that of western country and Korean consumer is illuminted for the nutritional superiority of milk products made with fresh raw milk. Also we have to strive to find out and develop milk products having competence. It will be very difficult and time consuming to insure the perfect competitive power of Korean milk products to western countries′milk products, all Korean in dairy industry must do their best in close cooperation together. Especially considering conditions of dairy industry in Korea, there will be a limit in lowering price, therefore we have to accentuate our effort on the development of technology that can overcome the disadvantage of price.