천연 맛 성분과 영양

허병석 한국식품영양학회 2009 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2009 No.06

기능성 김치 연구 개발 현황

허병석 부산대학교 김치연구소 2003 김치의 과학과 기술 Vol.9 No.-

Polygalacturonase 와 젤라틴을 병용한 과실쥬스의 청징화

김재욱,허병석 한국농화학회 1989 Applied Biological Chemistry (Appl Biol Chem) Vol.32 No.4

The effect of gelatin concentration, pH of fruit juice and other factors for the enzymatic clarification of fruit juice by the use of polygalacturonase was studied. The proper addition of gelatin was much effected on clarification by polygalacturonase and optimum concentrations of gelatin for the enzymatic clarification of Zugaru juice, Magnolia Gold juice, Golden Delicious juice, Jonagold juice, Jonathan juice, Campbell Early juice were 0.04, 0.01% 0.02%, 0.06% 0.01%, and 0.04%, respectively. Optimum pH for the clarification by the use of polygalacturonase and gelatin was 3.2∼3.5 contrary to optimum pH 4.8 of polygalacturonase for the hydrolysis of pectic acid. At the reaction temperature of 45℃ and polygalacturonase concentration of 0.01㎎/㎖, fruit juices were completely clarified by optimum addition of gelatin for 60min.

된장 제조를 위한 바로 사용 종균의 개발

이은진,허병석,이인형 한국미생물·생명공학회 2019 한국미생물·생명공학회지 Vol.47 No.2

In Korea, traditional doenjang is manufactured using the conventional method at home and by small-scale enterprises. Because this age-old process depends on natural inoculation of various microorganisms, it is difficult to reproduce or maintain consistency in the final product quality across batches. Moreover, doenjang occasionally prepared by this method raises safety concerns related to aflatoxin, biogenic amine, and Bacillus cereus contamination. To develop starters that can be conveniently used at home or in small industry settings for the manufacturing of safe and flavor-improved doenjang, autochthonous microbe starters were developed in dried forms as ready-to-use starters. Each starter powder prepared by heat- or freeze-drying methods remained stable even after 24-week storage. These ready- to-use starter powders were successfully applied to lab-scale fermentation for the production of safe and flavor-improved doenjang. We believe that these ready-to-use starter powders will benefit small-scale enterprises in the manufacturing of doenjang of good reproducible quality.

두유박을 이용한 보리 된장 제조

김재욱,허병석,박우포 한국농화학회 1989 Applied Biological Chemistry (Appl Biol Chem) Vol.32 No.2

For the effective use of soymilk residue (SR), by-product of soymilk production, barley Doenjang was manufactured. As the results, the contents of reducing sugar increase3 for 50 days in all samples and decreased thereafter. The contents of amino nitrogen increased prominently for 50 days, but increasing ratio was slightly slowdowned thereafter. The higher mixing ratio of SR, the less were the contents of reducing sugar and amino nitrogen. The contents of total acid also increased prominently for 30 days, but were slowdowned thereafter and the differences among all treatments were negligible. As the mixing ratio of SR was increased, the lightness and the yellowness increased and the redness decreased in 80days aged samples. In sensory evaluation of 90 days aged samples, the control was the best in soy sprout Doenjang soup. As the mixing ratio of SR increased, the taste was dropped slightly but no significant differences were obtained among sample A(barley koji 100, soybean 75, SR 25), B(barleykoji 100, soybean 50, SR 50) and C(barley koji 100, soybean 25, SR 75). In the original taste of Doenjang, the control was the best and as the mixing ratio of SR was increased, the point was dropped but these were no significant differences among control, A and B, and among A, B and C, and among B, C and D(barley koji 100, soybean 0, SR 100).

Characterization of Off-odor Compounds of Collagen Peptides from Tilapia Scale Using GC-MS-olfactometry

조한나,조동운,허병석,배현아,김대응,백형희 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.2

Off-odor compounds were identified from marine collagen peptide (MCP) and gelatin collagen peptide (GCP) by using solid phase microextraction (SPME) and solvent assisted flavor evaporation (SAFE) combined with GC-MS-olfactometry (GC-MS-O). Methional, dimethyl trisulfide, and dimethyl tetrasulfide were detected as characteristic off-odor compounds of MCP and GCP. Unknown compounds with sulfurous, cool/refreshing, and medicinal odors also contributed to the off-odors of MCP and GCP. Volatile compounds of MCP and GCP increased gradually as manufacturing process proceeded, indicating that activated carbon deodorization was ineffective in eliminating off-odor compounds. Sulfur-containing compounds, such as methanethiol, dimethyl disulfide, dimethyl trisulfide, and dimethyl tetrasulfide increased as manufacturing process continued. Current study suggested that the fermentation by Lactobacillus plantarum deodorized off-odors of MCP most effectively.

Strain improvement of Aspergillus sojae for increased L-leucine aminopeptidase and protease production

임재호,최용호,허병석,이인형 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.1

Conventional random mutagenesis was implementedto improve L-leucine aminopeptidase (LAP) andprotease production in Aspergillus sojae. Through successivemutagenesis by ethyl methanesulfonate (EMS), UV,and 1-methyl-2-nitro-1-nitrosoguanidine (NTG), EMS25,EU36, and EUN13 mutants from each mutagenesis processwere screened using a newly developed quick and easyscreening method. The mutant EUN13 exhibited a 9.6-foldincrease in LAP [50.61 ± 4.36 U/g-initial dried substrate(IDS)] and a 3.8-fold increase in protease production(13.36 ± 0.31 U/g-IDS) on solid-state fermentation. Thismutant showed more frequent branching and higher lap1mRNA expression as compared to the parent strain SMF131, which at least in part contributed to the increased LAPand protease production. The mutant EUN13 can be usedas a starter organism for diverse industrial soybean fermentationprocesses for the production of conventionalproducts such as meju, doenjang, and ganjang as well asfor the production of new fermented soybean-based sauces.

두유박 고오지를 이용한 밀된장 제조

김재욱,전호남,박우포,임춘선,허병석 한국농화학회 1989 Applied Biological Chemistry (Appl Biol Chem) Vol.32 No.4

For the effective use of soymilk residue(SR), by-product of soymilk production, Wheat Deonjang made of Wheat flour-SR koji(WFSR koji) and soybean was manufactured. As the results, the contents of reducing sugar were increased till 50 days in all samples and decreased thereafter during aging of the mash. The contents of amino nitrogen were prominently increased till 50 days, but increasing ratio was slightly slowdowned thereafter. The higher the mixing ratio of SR was, the less the contents of reducing sugar and amino nitrogen were. The contents of total acid were also prominently increased till 40 days, but were slowdowned thereafter and the differences among all treatments were small. As the mixing ratio of SR was increased, the yellowness and the redness were increased and the lightness was decreased in 80 days aged samples. In sensory evaluation of 90 day aged samples, control [WFSR koji 100 (WF: SR ; 100 : 0), soybean 100] was the best in soy sprout Doenjang soup. As the mixing ratio of SR was increased, the taste was dropped slightly but no significant differences were obtained between control and sample A[WFSR koji 125 (WF: SR ; 100 : 25), soybean 75], sample B[WFSR koji 150(WF: SR ; 100 : 50), soybean 50] and sample C[WFSR koji 175 (WF SR ; 100 : 75), soybean :25], sample C and sample D[WFSR koji 200(WF: SR ; 100 : 100), soybean 0].

한국식단에서 소금을 간장으로 대체시의 감염효과

정진아,서동순,최용호,허병석 한국식품영양과학회 2012 한국식품영양과학회 학술대회발표집 Vol.2012 No.10

상이한 재료로 제조된 발효식초 유래 다당의 화학적 특성과 면역증진 활성

김동수(Dong-Su Kim),허병석(Byung Serk Hurh),신광순(Kwang-Soon Shin) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.2

전통발효식초의 면역증진 활성을 규명하기 위하여 서로 다른 원재료로부터 제조된 국내외산 6종의 발효식초로부터 다당류를 분리하고 이들의 화학 특성과 면역증진 활성에 대해 평가하였다. 6종의 발효식초 유래 조다당 중에서 국내 현미식초 유래 조다당(KBV-0)과 일본 현미식초 유래 조다당(JBV-0) 및 국내 감식초 유래 조다당(KPV-0)에서 발효식초 대비 높은 수율이 얻어졌으며, in vitro 상에서 대식세포를 활성화하여 우수한 interleukin(IL)-6의 생산 유도 활성을 보여 고 면역활성 다당으로 선별하고 이후의 실험에 사용하였다. 한편 선별된 발효식초 유래 3종의 다당 획분 KBV-0, KPV-0 및 JBV-0는 비특이적 면역계에 있어 중요 역할을 담당하고 있는 보체계에 대하여 모두 농도 의존적으로 높은 항보체 활성을 보였지만 KBV-0와 KPV-0의 경우 1,000μg/mL 농도에서 각각 ITCH50 62% 및 65%의 활성을 보여 JBV-0에 비해 높은 항보체 활성을 나타냈다. 한편 KBV-0, JBV-0 및 KPV-0는 mouse 복강 macrophage에 대해 특별한 세포독성은 나타내지 않았으며, 대식세포를 자극하여 IL-6, IL-12 및 TNF-α의 생산을 농도 의존적으로 증가시켰다. 하지만 KPV-0의 활성이 각 처리 농도에서 상대적으로 가장 양호한 것으로 나타났다. 이러한 결과로부터 국내산 전통발효식초에는 타 영양성분 외에 특이 다당류를 함유하고 있으며 이들 발효식초 유래 다당이 인체 건강유지에 필수적인 면역기능을 증진시킬 수 있음을 추정하게 하였다. To elucidate the immuno-stimulatory activity of traditional fermented vinegar, six kinds of crude polysaccharides were isolated from traditional fermented vinegars manufactured with different raw materials in domestic or foreign countries, after which their chemical properties and immuno-stimulatory activities were evaluated. Of the six samples, three kinds of crude polysaccharides prepared from Korean brown rice vinegar (KBV-0), Japanese brown rice vinegar (JBV-0), and Korean persimmon vinegar (KPV-0) showed higher yields and interleukin (IL)-6 production by macrophages and were thus selected for further study. Anti-complementary activities of KBV-0, KPV-0, and JBV-0 increased dose-dependently. KBV-0 and KPV-0 showed higher anti-complementary activities (ITCH50 62 and 65%) than JBV-0 at 1,000 μg/mL. KBV-0, KPV-0, and JBV-0 did not affect growth of peritoneal macrophages at a dose of 1.6 to 1,000 μg/mL, where as they significantly augmented production of IL-6, IL-12, and TNF-α in a dose-dependent manner. However, immuno-stimulatory activity of KPV-0 was the most potent among the tested polysaccharides. These results suggest that Korean fermented vinegars contain selected polysaccharides that confer immuno-stimulatory activities beneficial to human health.