http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Acetobacter suboxydans 의 휴지 균체에 의한 L - sorbose 의 생산
조원대(Won Dai Cho),마상조(Sang Jo Ma) 한국응용생명화학회 1993 Applied Biological Chemistry (Appl Biol Chem) Vol.36 No.6
The production of sorbose from sorbitol in resting cell system of Acetobacter suboxydans was studied. The conversion of sorbose from sorbitol was markedly influenced by several factors such as the substrate concentration, reaction time, temperature, pH. metal ions, growth factors and aeration in the resting cells. Sorbose production rapidly increased in the range of 6 ㎎/㎖ cells with the concentration of 5% sorbitol. For production of sorbose from sorbitol, optimal temperature and pH were 30℃ and 6.0. The production of sorbose from sorbitol was activated by 1 mM of Al^(+3) while inhibited by Ni^(+2). The conversion of sorbitol to sorbose was stimulated by the adding of 1 mM p-aminobenzoic acid and nicotinic acid, respectively. During incubation of 1.5 ㎖ of reaction mixture in 50 ㎖ of Erlenmeyer flask, 5% sorbitol was completely converted to sorbose after 20 hours.
강창수(Chang-Soo Kang),마상조(Sang-Jo Ma),조원대(Won-Dai Cho),김진만(Jin-Man Kim) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.7
오디 색소인 안토시아닌 색소의 안정성에 대한 pH, 당, 유기산, 금속이온의 영향을 조사하였다. 오디 색소는 pH가 낮을수록 색소의 강도와 안정성이 증가하였다. Glucose, fluctose, sucrose 및 maltose 첨가시 sucrose 첨가에 의해 색소강도가 가장 많이 감소하였으며, glucose와 maltose는 다른 당류에 비해 비교적 적은 색소 강도의 변화를 보였다. Citric acid, maleic acid, tataric acid 및 acetic acid 첨가시 첨가농도가 증가할수록 색소 강도가 증가하였으며, 색소의 안정성에 대한 유기산의 첨가 효과는 maleic acid, acetic acid, citric acid, tartaric acid 순으로 나타났으며, 구리와 철 이온 첨가는 다른 금속이온에 비해 색의 강도가 감소하였다. Effects of pH, sugars, organic acids, and metal ions on the stability of anthocyanin pigments extracted from mulberry (Morus alba L) fruit were studied. The pH had marked influences on the color of the anthocyanine pigment: i.e. the lower pH of the anthocyanin solution was, the more stable and intense of the pigment was. Among the sugars, sucrose was the most deleterious followed by fructose, glucose and maltose. Among the organic acids, maleic acid was found to be the most effective in stabilizing the pigment followed by acetic acid, citric acid and tartaric acid. Most metal ions except Cu^(+2) and Fe^(+3) were found to be effective in stabilizing the pigment.
서형주(Hyung-Joo Suh),정수현(Soo-Hyun Chung),손종연(Jong-Youn Son),손흥수(Hung-Soo Son),조원대(Won-Dai Cho),마상조(Sang-Jo Ma) 한국식품영양과학회 1996 한국식품영양과학회지 Vol.25 No.5
본 실험에서는 국내산 양파들의 일반성분, 유리아미노산 및 유리당의 함량을 비교, 분석하였으며, 또한 Celluclast 1.5L, Viscozyme L, Cereflo 및 Pectinex 등의 효소를 첨가하였을 때의 양파 가수분해액의 수율 및 성분 변화에 대하여 조사하고자 하였다. 국내산 양파의 수분, 단백질, 지방, 탄수화물 및 회분의 함량은 89~90%, 1.8~7.9%, 0.4~0.5%, 7.1~8.5% 및 0.3~0.5%인 것으로 나타났다. 주요 유리당은 glucose, fructose 및 sucrose이었으며, 주요 유리아미노산은 cysteine, histidine, arginine 및 glutamic acid였다. Cereflo, Celluclast 1.5L, Pectinex와 Viscozyme L 처리에 의한 양파의 가수분해도는 각각 69%, 71%, 80% 및 62%이었다. 효소에 의한 양파의 가수분해시 유리당의 함량은 증가한 반면 pyruvic acid 함량은 감소하는 경향을 보였다. The changes in chemical constituents of onion in Korea and the degree of hydrolysis in onion hydrolysates by treatment of viscozyme L, celluclast 1.5L, pectinex and cereflo were investigated. Proximate compositions of onion in Korea were as follows; The contents of moisture, protein, lipid, carbohydrate and ash were 89~90%, 1.8~1.9%, 0.4~0.5%, 7.1~8.5% and 0.3~0.5%, respectively. Major free sugars were identified to be glucose, fructose and sucrose and major free amino acids were as cysteine, histidine, arginine and glutamic acid. The degree of hydrolysis by treatment of viscozyme L, celluclast 1.5L, pectinex and cereflo was 69%, 71%, 80% and 62%, respectively. During the enzymatic hydrolysis, free sugar and total sugar content increased however, pyruvic acid content decreased significantly.