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Rice Bran Lipoxygenase : Purification and Characterization
전덕영,이귀주,이현재,John, Deuk-Young,Lee, Gui-Ju,Lee, Hyun-Jae 생화학분자생물학회 1981 한국생화학회지 Vol.14 No.3
쌀의 도정 과정 중 얻어지는 미강으로부터 lipoxygenase를 분리, 정제하였으며 이 효소가 지닌 과산화 반응의 촉매작용 특성에 관하여 연구 검토하였다. 이 효소의 분자량은 약 100,000 daltons 이었으며 효소의 등전점 (pI) 값은 4.8로 얻어졌다. 이 효소는 상온하에서는 비교적 안정성을 보이고 있으나 $50^{\circ}C$ 이상에서는 상당한 불활성화 현상을 일으키고 있었으며, 이 경우 온도 변화에 따른 불활성화 상수값 $(K_d)$은 40, 50 및 $60^{\circ}C$에서 각각 0.002, 0.014 및 0.136 $min^{-1}$로 얻어졌다. 이 효소가 지닌 기질 특이성은 대두 효소에서와 비슷하였으며 리놀레산 기질에 대한 과산화반응의 촉매 활성도는 중성 pH (6.8~7.0)와 $30^{\circ}C$에서 최대값을 보였다. 한편 효소 기질간의 친화력은 $K_m$ 값을 비교할 때 리놀레산과 산소분자는 비슷한 값인 약 100 ${\mu}M$로서 얻어졌다. 그밖의 효소반응의 초기 속도 측정에 의한 반응 속도론적 실험을 통하여 리놀레산의 과산화반응 양상에 대하여도 고찰해 보았다. A form of lipoxygenase (EC 1. 13. 11. 12) was isolated from rice brans which were obtained from the milling of rice caryopsis, and was purified partially but to give an electrophoretically homogeneous form. The molecular weight of the enzyme was found to be about 100, 000 daltons based on the gel filtration experiment. The optimum activity for the catalytic hydroperoxidation by rice bran lipoxygenase was obtained at neutural pH (pH 6. 8 to 7. 0) and at $30{^{\circ}C$. The enzyme show ed a relative stability under the neutral pH and at room temperature, but a marked deactivation of the enzyme protein was observed at the preincubation temperature above a $50^{\circ}C$. The first order deactivation constants for the enzyme were calculated to be 0.002, 4.014, 0.136 and 0.281 per minute at 40, 50, 60 and $70^{\circ}C$, respectively. The isoelectric point of the enzyme was about 4. 8 based on the isoelectrofocusing experiment, The enzyme was found to be very specific toward linoleate for the hydroperoxidation as in the case of the soybean enzyme, but the estimated $K_m$ values for linoleate and molecular oxygen were found to be about the same. Based on the steady state kinetic experiment measuring the initial velocity of the enzyme reaction, it was also suggested that the hydroperoxidation of linoleate is proceeded through the formation of a ternary complex between the enzyme and two substrate ligands.
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창업자금 지원 소상공인의 재무성과 : 서울신용보증재단 역할
전덕영,윤병섭 한국기업경영학회 2019 기업경영연구 Vol.26 No.4
The purpose of this study is to analyze the effect of the Seoul Credit Guarantee Foundation's start-up funds on the financial performance of small business owners, ie total asset turnover ratio, total asset net profit ratio, and net income to net sales ratio. The results of the Seoul Credit Guarantee Foundation's empirical analysis of data from 345 small business preliminary entrepreneurs who provided consulting-based start-up funds for three years from 2016 to 2018 are as follows. First, The founder's funding factors such as equity ratio and rent are found to have a systematic positive effect(+) on total asset turnover ratio. This suggests that the higher the capital ratio of founder-operated stores and the higher the rent, the more active they are, leading to brisk management activities. Second, it was found that the case where the industry was a restaurant business and the ratio of equity capital had a systematic positive effect(+) on total asset net profit ratio. This shows that the founder manages the restaurant business and realizes a financial performance that improves the profitability when the ratio of equity capital is high. Third, it was found that deposit amount and rights amount which were the support factors for the start-up funds, have a systematic positive effect(+) on the net income to net sales ratio. This shows that the founders who hold a lot of deposit amount and rights amount can generate high profits and improve the profitability ratio. The practical implications based on empirical results are as follows: First, to improve the activity indicators of financial performance, a reliable commercial area analysis service must be secure a smoothly business place. Second, expanding the employment welfare service policy by expanding productivity welfare can create opportunities for direct employment promotion. Third, intensive management consulting should be conducted centering on the restaurant industry and a reasonable price suggestion system such as deposit, rent, and rights should be established. This means expansion of policy support for start-up consulting. 본 연구의 목적은 서울신용보증재단의 창업자금 지원이 소상공인의 재무성과, 즉 총자산회전율, 총자산순이익률, 매출액순이익률 등에 미치는 영향을 분석함에 있다. 서울신용보증재단이 2016년부터 2018년까지 3년 사이 컨설팅기반 창업자금을 지원한 소상공인 예비창업자 345업체의 자료를 실증분석한 연구결과는 다음과 같다. 첫째,자기자본비율, 임차료 등 창업자금 지원요인이 총자산회전율에 체계적으로 유의한 양(+)의 영향을 미치고 있음을 발견하였다. 이는 창업자 운영 점포의 자기자본비율이 높고 임차료가 많을수록 활동성 비율이 높게 나타나 활발한 경영 활동을 하고 있음을 시사하고 있다. 둘째,창업자 운영 점포가 음식점업인 경우 총자산순이익률에, 자기자본비율이 총자산순이익률에 체계적으로 유의한 양(+)의 영향을 나타내고 있음을 발견하였다. 이는 창업자가 음식점업을 경영하고 자기자본비율이 높으면 수익성 비율이 향상되는 재무성과를 실현하고 있음을 보여주고 있다. 셋째,창업자금 지원요인인 보증금, 권리금 등은 매출액순이익률에 체계적으로 유의한 양(+)의 영향을 미치고 있음을 발견하였다. 이는 보증금, 권리금 등을 많이 보유한 창업자가 수익을 높게 창출해 수익성 비율이 향상되는 등 긍정적 재무성과 실현이 있음을 보여주고 있다. 실증결과를 바탕으로 얻은 실무적 시사점은 다음과 같다. 첫째, 재무성과인 활동성 지표를 향상하려면 신뢰성 있는 상권분석 서비스로 사업장을 원활히 확보하여야 한다. 둘째, 생산성 복지를 확충해 고용지원 서비스 정책을 확대 한다면 직접고용 증진 기회를 형성할 수 있다. 셋째, 음식점 업종을 중심으로 집중적 경영컨설팅을 실시하고 보증금, 임차료, 권리금 등의 적정 가격 제시 시스템을 구축하여야 한다. 이는 창업컨설팅의 정책지원 확대를 의미한다.
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전덕영 全南大學校家政科學硏究所 1994 生活科學硏究 Vol.4 No.-
Expressions of food additives imprinted on food package were investigated to get an idea what food additives are prevalently used in commercial processed foods. Total 378 foods were surveyed at supermarkets. The 76% of foods surveyed contained food additives and 100 food additives were used among 400 food additives that were permitted legally. Among them following additives were most frequently used with decreasing order; citric acid, monosodium glutamate, food yellow No.5, baking powder, food yellow No.4, potassium sorbate. Major additives of confectioneries or ice creams were synthetic colouring agents. All Danmujis(pickle) included saccharin and sorbic acid salt as a sweetener and a preservative, respectively. All margarines contained sodium dehydroacetic acid. Sodium nitrite, erythorbic acid, and sodium sorbate were comprised in all kinds of hams and sausages. p-Oxybenzoic acid butyl esters were found in all commercial Kanjangs(soy sauce).
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미강에 함유된 리폭시게나제외 분리 , 정제 및 효소의 특성에 관한 연구
전덕영,이귀주,이현재 ( Deuk Young John,Gui Ju Lee,Hyun Jae Lee ) 생화학분자생물학회 1981 BMB Reports Vol.14 No.3
A form of lipoxygenase (EC 1. 13. 11. 12) was isolated from rice brans which were obtained from the milling of rice caryopsis, and was purified partially but to give an electrophoretically homogeneous form. The molecular weight of the enzyme was found to be about 100, 000 daltons based on the gel filtration experiment. The optimum activity for the catalytic hydroperoxidation by rice bran lipoxygenase was obtained at neutural pH (pH 6. 8 to 7. 0) and at 30℃. The enzyme show ed a relative stability under the neutral pH and at room temperature, but a marked deactivation of the enzyme protein was observed at the preincubation temperature abov a 50℃. The first order deactivation constants for the enzyme were calculated to be 0.002, 4.014, 0.136 and 0.281 per minute at 40, 50, 60 and 70℃, respectively. The isoelectric point of the enzyme was about 4. 8 based on the isoelectrofocusing experiment, The enzyme was found to be very specific toward linoleate for the hydroperoxidation as in the case of the soybean enzyme, but the estimated K_m values for linoleate and molecular oxygen were found to be about the same. Based on the steady state kinetic experiment measuring the initial velocity of the enzyme reaction, it was also suggested that the hydroperoxidation of linoleate is proceeded through the formation of a ternary complex between the enzyme and two substrate ligands.
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디티오트레이톨과 철 ( 3 ) 이온에 의한 대장균 글루타민 합성효소의 비효소적 절단에 대한 연구
전덕영,김강화,변시명 ( Deok Young Jhon,Kanghwa Kim,Si Myung Byun ) 생화학분자생물학회 1989 BMB Reports Vol.22 No.4
Optimum reaction condition for the cleavage of Escherichia coli glutamine synthetase in the presence of oxygen, iron(III), and dithiothreitol has been established. The condition is 5 mM dithiothreitol, 0.1 mM iron(III), pH 7.0, 37℃, and 4hours of reaction time, when the enzyme concentration is 0.06 mM as subunit basis. The cleavage pattern strongly depends on the addition of ligands of the enzyme, glutamic acid, glutamine, L-methionine-S-sulfoximine, to the reaction mixture while the ligands do not change the cleavage pattern of rabbit muscle pyruvate kinase which is also attacked by the cleavage system. The results indicate that the cleavage reaction occurrs at the polypeptide segments which consist the active site of the glutamine synthetase.
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