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열처리 및 트립신 첨가로 야기된 유청 단백질의 전기영동적 변화
홍윤호,홍승희 全南大學校家政科學硏究所 2002 生活科學硏究 Vol.12 No.-
In order to study the reaction behavior of the mixtures of bovine (β-Lg) with holo-α-lactalbumin (α-La) and apo-α-locatalbumin during heat treatment, samples were heated at 85℃ for 10 min, added trypsin and trypsin inhibitor, and then they were analyzed using sodium dodecylsulfate-polyacrylamide gel electrophoresis. In the other trial, the β-Lg was pre-heated at 85℃ for 10 min, mixed with α-La, heated at 85℃ for 10 min, and treated the same as above described. The electrophoretic pattern showed that the intensity of loss of β-Lg was higher than the a α-La with increasing reaction time. Loss rate of apo-α-La-β-Lg mixture was higher than that of holo-α-La-β-Lg mixture. When the mixture was heated and added trypsin, appeared some bands of about 26.3 kDa, and 14.0 kDa which is smaller than the α-La(14.2 kDa). When the β-Lg was pre-heated 85℃ for 10min, mixed with α-La, and treated the same as other samples, appeared some bands of about 26.3 kDa, 21.5 kDa, and 14.0 kDa which is smaller than that of the α-La. The loss rate of the apo-α-La-β-Lg mixture was higher than that of holo-α-La-β-La mixture. It is assumed that the β-La was already denatured by pre-heating and influenced little on the apo-α-La, and there for the apo-α-La-β-La mixture was more easily attacked by the enzyme.
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우유 유청단백질 중 알파-락트알부민과 베타-락토글로블린의 이화학적 및 기능적 특성
홍윤호 전남대학교 가정과학연구소 2000 生活科學硏究 Vol.10 No.-
This review covers selected physicochemical and functional properties of α-lactalbumin and β-lactoglobulin. An understanding of chemical structure, heat stability, conformational changes of the two major whey proteins Is important to utilize for better dairy products and food ingredients. β-Lactoglobulin is more reactive and sensitive during heat treatment than α-lactalbumin due to a free sulfhydryl residue, which catalyzes formation of intermolecular disulfide bonds. The molecular mechanism of thermal interaction of individual and mixed proteins during processing, cooking and storage should be more systematically elucidated. Interactions between α-lactalbumin and β-lactoglobulin upon heating milk affect the extent of α-lactalbumin denaturation and aggregation. The functional properties of the two proteins are strongly influenced by pH, ionic composition, chemical structure, surface hydrophobicity and amino acid residue.
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홍윤호 대한뇌졸중학회 2002 Journal of stroke Vol.4 No.2
Background : Elevation of blood pressure(BP) is common in patients with acute ischemic stroke. Several studies have reported that a high plasma catecholamine level or a previous hypertension contributes to elevate blood pressure in acute ischemic strokes. However, comprehensive studies investigating various clinical parameters related to elevated BP are unavailable. The aim of this study was to investigate the clinical variables related to a BP elevation in patients with acute ischemic stroke. Methods : Acute(〈 24 hr after the symptom onset), consecutive patients who were admitted to the emergency room and diagnosed as having cerebral infarction were investigated. A BP elevation was defined as a high systolic(〉 200 mmHg) or diastolic(〉110 mmHg) pressure. Possible factors related to elevated BP were investigated, which included stroke subtypes, lesion locations, the side of lesions, neurological symptoms, risk factors, stroke severity, vascular status and various laboratory abnormalities. Results : One hundred thirty-one patients were recruited(M:F=60:71, mean age 66+12 years) and an elevated BP was identified in 33 patients(25.2%). The mean BP did not differ significantly among the stroke subtypes, lesion locations, and hemispheric sides. According to univariate logistic regression, an elevated systolic BP correlated with headache(p=0.01) and underlying hypertension p=0.02) while an elevated diastolic BP was related with underlying hypertension(p=0.01). Multivariate logistic regression analysis revealed that previous hypertension(OR 5.21, 95% CI 1.40~19.37) and headache(OR 4.09, 95% CI 1.44~11.66) were independent predictors for elevated systolic BP. Conclusions : Headache and previous hypertension are independent predictors for systolic BP elevation in patients with acute ischemic stroke. Whether treatment of elevated BP improves headache and clinical outcome remains to be studied. (Korean Journal of Stroke 2002;4(2):72~77)
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홍윤호,신말식,이신경 한국조리과학회 1999 한국식품조리과학회지 Vol.15 No.4
찰전분을 0.1N HCl로 산처리하여 약산처리 전분의 특성과 효소저항전분의 수율 및 특성을 비교한 결과 가수분해율은 0.32-0.88%로 낮았으며 약산처리에 의해 처리시간에 따라 가수분해율이 직선적으로 증가하지는 않았다. 효소저항전분의 수율은 보통 옥수수전분은 24시간까지 RS수율이 증가하였고 찰옥수수전분과 찰보리전분은 산처리 12시간에, 찹쌀전분은 산처리 8시간에 최대 RS수율을 보여, 찰전분의 종류와 품종에 따라 가수분해정도와 수율이 차이가 났다. 옥수수전분의 형태는 약산처이에 의해 형태변화가 없었으며, 효소저항전분 생성전분은 보통옥수수전분의 경우 그물망 같은 형태를 나타내었으나 찰옥수수전문은 표면이 강한 결정 입자를 보였으며, 약산처리에 의해 생성전분과 분리된 효소저항전분의 형태는 차이가 없었다. X-선 회절기에 의한 전분의 형태는 생전분의 경우 전형적인 A형을 나타내었으며 산처리에 의한 변화는 없었다. 형성된 효소저항전분은 보통옥수수전분의 경우 약산처리시 2θ=16.5°피크가 강해졌으며 찰옥수수전분의 경우 무정형의 피크를 나타내었고, 분리된 효소저항 전분은 형성전분과는 다른 경향을 보여 완전한 결정형을 나타내었다. The characteristics and yield of resistnat starch (RS) in waxy starches which were treated with O.1N HCl were investigated. Hydrolysis rate of waxy starches were 0.32-0.88%. The yields of RS in waxy maize and waxy barley starches increased with acid treatment time up to 12hr and then decreased. The yield of RS in waxy rice starches increased with acid treatment up to 8hr and then decreased. The hydrolysis and yield of RS were different depending upon the varieties of starch source. Autoclaved normal maize starch showed a gel-like structure, but autoclaved normal maize starch showed crystal particle on the surface by SEM. The shape of autoclaved resistant starch was not different from acid treated ones. X-ray diffraction patterns of native and acid treated starches were all A-types. X-ray diffraction patterns of autoclaved waxy maize starches showed amorphous structures, however, those of RS showed all completely crystalline structure.
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