鄭芝溶 詩 硏究 : '傳統'과 '모던'의 論理

이승철 청주대학교 인문과학연구소 1997 人文科學論集 Vol.17 No.-

국산밀과 수입밀의 이화학적 특성

하정욱,이승철 慶南大學校 附設 基礎科學硏究所 1997 硏究論文集 Vol.11 No.-

To compare chemical characteristics of domestic wheat flour and imported one. we determined moisture. crude protein, ash, and crude lipid. In the case of moisture content, domestic crude wheat flour has shown 10.84%, the lowest value. while that of imported wheat flour has shown 13.33∼14.19%. In crude protein content, domestic fine wheat flour shown 11.69%. and domestic crude has shown 14.34%, while that of imported strong, medium, weak wheat flour has shown 14.30, 11.78, and 9.28%, respectively. In ash content. domestic crude wheat flour has shown 1.50%, and that of domestic fine one has shown 0.74%, while that of imported one has shown 9.85~11.12%. In color analysis. domestic fine wheat flour has shown similar lightness as that of imported strong wheat flour.

미역의 알긴산 추출에 미치는 Exo-polygalacturonase의 영향

이동훈,오정훈,황용일,조용진,이승철 Institute of Genetic Engineering Changwon National 1998 Gene and Protein Vol.2 No.1

Alginic acid is a polysaccharide originated from sea mustard. and has been widely used as functional food additives in the food industry. In this experiment, we developed an effective extraction method of alginic acid from sea mustard(Undaria pinnatifida) by an enzymatic method with ego-polygalacturonase ( EPG). The optimal conditions for the extraction of alginic acid with EPG were at 30℃ and pH 7.0, for 12 hours of incubation at a ratio of 1:100 of enzyme to substrate. The yield of enzymatic method and acid-alkali extraction method were shown 34.00% and 20.80%, respectively.

세제용 단백질분해효소의 대량생산을 위한 기초연구

이승철,황용일 경남대학교 환경문제연구소 1994 환경연구 Vol.16 No.-

To develop a new biodegradable detergent, we have isolated a gene encoding wide-range temperature applicable alkaline pretense from Xanthomonas sp. YL-37. Alkaline protease gene was isolated from the gene bank that was prepared from the chromosomal DNA of Xanthomonas sp. YL-37. From the results of agarose gel electrophoresis and restriction enzyme mapping, a 2.7 kb DNA fragment containing the alkaline pretense gene was inserted on the plasmid pUC9. Alkaline pretense activity, produced from E.coli which harboring the plasmid, showed no difference at reaction temperature 20, 30, and 40℃ respectively. This result showed that alkaline pretense produced from E.coli harboring the plasmid was apparently the same as that of Xanthomonas sp. YL-37.

Gas Chromatography를 이용한 멸치젓의 DHA 분석

육현균,하정욱,이승철 慶南大學校 附設 工業技術硏究所 1998 硏究論文集 Vol.16 No.-

멸치젓은 한국의 고유 수산발효식품으로 널리 이용되고 있는 기호식품이다. 멸치젓의 기능성을 살펴보기 위한 기초연구로 기능성 소재인 docosahexaenoic acid (DHA) 함량을 gas chromatorgraphy를 이용하여 분석 하였다. 먼저 산분해법에 의해 고형분의 경우 평균 4,520 ppm 검출되었으며, 액젓의 경우 농축을 하지 않고 산분해법으로 처리한 것과 농축을 한 후 산분해법으로 처리하여 측정한결과 전자는 평균 108 ppm, 후자는 82 ppm으로 검출되었다. 또한 시간이 경과함에 따라 멸치 액젓이 DHA 함량이 감소되어 정확한 검출을 위해서는 항산화제의 첨가가 필요하다. The anchovy-jeot (salt-fermented anchovy) has being widely used as a traditional fish fermented food in Korea. For examining the functional characteristic of the anchovy-jeot, docosahexaenoic acid (DHA) was analyzed by gas chromatography. DHA contents of anchovy solid and anchovy sauce by acidolysis method was 4,520 ppm and 108 ppm, respectively, while that of anchovy sauce by acidolysis method after concentration was 82 ppm. That means that the condition of previous treatment for anchovy sauce would affect the determination of DHA. Furthermore, addition of antioxidant would be needed because DHA of anchovy-jeot was decreased with days by oxidation.

원적외선 건조에 의한 곡물 가공 부산물의 항산화능의 변화

이승철,배성운,김정한,정태준,조철우 경남대학교 환경문제연구소 2001 환경연구 Vol.24 No.-

Effect of far-infrared drying to cereal processed byproducts was tested for antioxidative ability. Electron donating abilities of rice hull, rice bran, and barley bran after far-infrared drying were 93.88%, 91.50%, and 90.59%, respectively. According to TBARS, the inhibitions of lipid peroxidation of rice hull and rice bran were maintained independently on far-infrared drying and simple heating drying, while those of barley bran were decreased with the simple heating drying. The antioxidant ability of rice processed byproducts was more stable than that of barley byproducts. Isovitexin, the main antioxidant compound of rice byproducts, suggested to play an important role in the characteristics of rice byproducts.

미세캡슐화 오렌지 향 분말의 특성 연구

김한수,황용일,이승철 慶南大學校 附設 工業技術硏究所 1998 硏究論文集 Vol.15 No.3

Microencapsulation processes are widely employed for food industry, including flavors, preservatives, and food additives. We studied the preparation of microencapsulated orange oil powder by spray drying method using wall material as gum arabic. Electron micrographs showed microencapsulated coffee powders were generally spherical shaped with average diameter 35.66㎛ with standard variation of 23.51㎛. The average total oil in spray dried powders was determined as 75.35%, while the average moisture was 3.06%. With above results, microencapsulation process could be applied to flavor for effective reservation and usage variation.

포도당 산화효소 생산균주의 탐색 및 특성

이승철,황용일 慶南大學校 附設 基礎科學硏究所 1998 硏究論文集 Vol.12 No.-

Glucose oxidase (GOD) catalyzes the oxidation of D-glucose to gluconic acid and hydrogen peroxide. GOD can remove oxygen in the food packaging with its unique characteristics. In this study, we isolated GOD producing mold from soil. Twenty-five fungal producers of GOD were isolated form soil and the most of these strains were identified as Aspergillus niger by the morphological characteristics. Among them, Aspergillus niger KN-15 and KN-22 were confirmed as high GOD producer by plate assay. As a carbon source for GOD production of KN-15 and KN-22, glucose is better than fructose.

재조합 효모로부터 생산된 glucose oxidase의 정제

이대희,이승철,황용일 Institute of Genetic Engineering Changwon National 1999 Gene and Protein Vol.3 No.1

The yeast expression vector, pGAL-GO02, that consist of a GAL10 promoter, α-amylase signal sequence, mature glucose oxidase(GOD) coding sequence and glucose oxidase terminator, was used for production of glucose oxidase from Aspergillus niger. The overproduction and high level secretion of GOD from A. niger in Saccharomyces cerevisiae 2805 was carried out by cloning GOD gene. Transformed S. cerevisiae with pGAL-GO02 produced 8.7unit/ml of GOD that is c.a. 5 times higher than 1.7unit/ml in A. niger on YPDG media. For isolation and purification of secreted GOD, culture broth was microfiltrated. The microfiltrated GOD was further purified by dialysis and ion-exchange chromatography. The final product is more than 95% pure and the specific activity was 8.6unit/mg that is increased about 4.7-fold than 1.83unit/mg in crude extract. Molecular weight of the purified GOD was c.a. 122 kDa by hyperglycosylation in yeast and molecular weight of treated GOD with Endoglycosidase H is 69 kDa.

활성 글루텐 첨가에 의한 국산밀의 제빵 특성

이승철,박우포 慶南大學校 附設 工業技術硏究所 1998 硏究論文集 Vol.15 No.3

국산밀의 이용을 증대시키기 위하여 천연 밀 단백질인 활성 글루텐 첨가 함량을 조절하여 제빵특성을 조사하였다. 국산밀의 제빵 특성을 조사하기 위해 아밀로그램을 관찰한 결과, 대조구인 수입밀의 경우 최고점도가 328 B.U.이고, 국산밀의 경우는 85 B.U.로 관찰되었으나 활성 글루텐을 첨가할수록 최고점도가 증가하였다. 활성 글루텐의 농도 변화에 따라 식빵을 제조하여 관능검사를 한 결과, 밀 중량의 15%의 활성 글루텐을 첨가하였을 때 조직감, 맛이 가장 뛰어났다. 색차계를 이용하여 제빵과정 중 색도변화를 관찰한 결과, 활성 글루텐을 첨가할수록 밝게 나타났다. 따라서, 천연 밀 단백질인 활성 글루텐을 첨가하여 국산밀의 제빵능력 향상을 기할 수 있었다. To increase utilization of Korean wheat flour, bread-making characteristics of that with the addition of vital wheat gluten were observed. Based on amylogram data, maximum viscosity of imported wheat flour showed 328 B.U., while that of Korean wheat flour showed 85 B.U. However, maximum viscosity of Korean wheat flour was increasing with addition of vital wheat gluten. By sensory test for breads, which were made with several combination of Korean wheat flour and vital wheat gluten, bread contains additional 15% vital wheat gluten acquires best points at texture and taste. Color of bread became light with increasing the addition of vital wheat gluten. With above results, we could improve bread-making ability of Korean wheat flour with addition of vital wheat gluten.