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무에서 추출한 myrosinase 의 정제 및 효소학적 특성
심기환,강갑석,서권일 한국농화학회 1993 Applied Biological Chemistry (Appl Biol Chem) Vol.36 No.2
Myrosinase from radish was purified by DEAE Bio-Gel, Con-A, and Superose-6 column. The purified myrosinase(II) possessed 2 subunits, and their molecular as determined by SDS-polyacrylamide gel electrophoresis were 53 and 39 KD, respectively. The specific activity of purified enzyme was 37,500 units/㎎. The enzyme was purified approximately 44-fold compared to the crude enzyme. Optimum pH of the myrosinase was 6.5∼7.0 in phosphate and Tris-HCl buffer solutions. Optimum temperature of the enzyme was 37∼38℃. The enzyme was stable at pH 7.0, and less than 30℃. Cu or Hg ion significantly inhibited the enzyme activity, but ascorbic acid enhanced, resulting in a maximum activity by 1 mM ascorbic acid. Among the ascorbic acid analogues, dehydroascorbic acid did not affect, whereas others showed a little effect, but less than ascorbic acid itself. Individual 2-mercaptoethanol and dithiothreitol (reducing agents) did not enhance the enzyme activity. but 2-mercaptoethanol effect was enhanced when mixed with ascorbic acid.
배추 및 무 중의 항암성 indole glucosinolate 의 분석과 그 분해산물 형성
심기환,강갑석,서권일 한국농화학회 1992 Applied Biological Chemistry (Appl Biol Chem) Vol.35 No.5
십자화과 채소에 함유되어 있는 항암성 생성물질인 indole glucosinolate를 포함한 glucosinolate와 그 분해 산물을 조사하기 위하여 복돌이, 신전승, 전승, 1호 및 2호 배추, 왕관, 태백, 대장군, 대부령 및 364호 무, 복돌이배추씨 및 왕관무씨 중의 glucosinolate를 분리 및 동정하고 이들의 내생효소인 myrosinase 및 열처리에 의해 형성되는 여러가지 분해산물을 정량하였다. 1. GC 및 GC-MS를 이용하여 배추, 무, 배추씨 및 무씨에서 glucosinolate를 분리 및 동정한 결과 배추는 복돌이와 신정승에서 가장 많은 종류의 glucosinolate가 분리되었으며, 복돌이배추의 부위별로는 속부위에서 allyl, 3-butenyl, 2-hydroxy-3-butenyl, benzyl, 3-indolylmethyl 및 4-hydroxy-3-indolymethyl glucosinolate 등이 분리되었으나 줄기에서는 benzyl glucosinolate가 검출되지 않았고, 잎부위에는 glucosinolate가 거의 검출되지 않았다. 무는 왕관이 다른 품종보다 많은 종류의 glucosinolate가 분리되었다. 2. Thymol법에 의한 총 glucosinolate함량은 복돌이, 신전승, 전승 1호, 2호 배추 및 복돌이배추씨에서 3.21, 2.78, 2.63, 2.38, 2.39 및 6.38μM/g이었고, 왕관, 대장군, 태백, 대부령, 364호 무 및 왕관무씨에서 2.05, 1.79, 1.63, 1.58 및 4.07μM/g이었다. GC법에 의한 총 glucosinolate 함량은 thymol법에 의한 함량보다 적었으나, 대체로 비슷한 경향이었고, 각각의 glucosinolate는 모든 시료에서 allyl, 3-butenyl 및 3-indolylmethyl glucosinolate의 함량이 비교적 많았다. 3. 배추 및 무의 저장중 총 glucosinolate함량은 처음에 건물량으로 2.90과 1.80mM/g이었던 것이 저장기간이 지남에 따라 점차 감소하여 20일 경과시에는 1.90과 0.35mM/g으로 측정되었다. 4. 배추 및 무의 indoleacetonitrile 함량을 측정한 결과 처음의 indoleacetonitrile 생성량이 각각 0.9와 0.75μM/g이었던 것이 열처리 시간이 경과함에 따라 증가하다가 40분 열처리시에 1.4, 1.2μM/g으로 최대치를 나타내었고 그 이후는 유의적인 변화가 없었다. 5. Thiocyanate ion의 함량은 습열처리시 배추, 무, 배추씨 및 무씨 모두 열처리 시간이 경과함에 따라 점차 증가하다가 40분 경과시에 최대치를 보였으며, 그 이후는 유의적인 변화가 없었다. 건열처리시는 열처리 시간이 경과하여도 큰 변화는 없었으며, 자가분해시 thiocyanate ion의 함량은 시간이 경과함에 따라 점차 증가하여 3시간 처리시에 최대치를 보였으며, 이는 30분 습열처리시 보다 많았다.
심기환,최상원,손태화,김명찬 한국농화학회 1984 Applied Biological Chemistry (Appl Biol Chem) Vol.27 No.2
The changes of the volatiles from apple fruits were examined with Mallus pumila Miller var. Fuji, Ralls Janet and Jonathan harvested at the preclimacteric stage and stored under the normal atmospheric pressure of 760mmHg and subatmospheric pressure of 380mmHg at the temperature of 1 and 20℃ each. The production of the volatites in the normal storage temperature increased markedly up to around 30 days on storage and then decreased rapidly, whereas that of the volatiles in the low storage temperature increased slowly before decreasing. The changing pattern of volatiles from apples during storage at the normal atmospheric pressure was more remarkable than that of volatiles produced at the subatmospheric pressure. During storage, most of flavoring materials were increased, and the decrease of the content of esters was more rapid than that of alcohols and aldehydes among the volatiles. The amounts of the volatiles in Fuji apples during ripening at 20℃ after removing from the subatmospheric pressure storage for 90 days at 1℃ were nearly maximum at 3 days on ripening.
심기환,박석규,손태화,김명찬,강신권 한국농화학회 1984 Applied Biological Chemistry (Appl Biol Chem) Vol.27 No.1
Volatiles from Mallus pumila Miller Var. Fuji, Ralls Janet and Jonathan during maturity were examined. The volatiles of apples were collected by the headspace trapping method using. Tenax GC and identified by gas liquid chromatography and GC-mass spectrometry. Among over 34 GLC peaks, 23 esters, 9 alcohols and 2 aldehydes were identified. The quantity of volatiles produced was increased in proportion to the degree of maturity, and 1-butanol, isobutyl butyrate, 2-pentanol, ethyl valerate and hexanal were major.
심기환,김명찬,정덕화,조기택 한국농화학회 1980 Applied Biological Chemistry (Appl Biol Chem) Vol.23 No.3
Contents of heavy metals in various bran layers of rice collected from Kyeong Nam province in 1978, were determined. The components of crude protein, crude fat, crude cellulose, and ash in all the rice samples were found to be most concentrated in the rice of each layer of brown, 70% polished, and 90% polished, but the contents of crude protein (9.22%), crude fat (1.16%), crude cellulose (1.01%), and ash (0.38%) in polished rice decreased rapidly. On the other hand, the amounts of nitrogen-free extract in the rice were showed increasingly toward the inner layer and those of polished rice were 75.54%. The contents of lead, zinc, nickel, cadmium, and arsenic in bran layer of rice decreased in order of that of 90% polished, 70% polished, brown, and polished rice. Their amounts in polished rice were lead, 0.054∼0.610ppm zinc, 9.830∼19.093ppm; nickel, trace-1.776ppm; cadmium, trace-0.039ppm; arsenic, ND-0.170ppm. It was shown that copper was more concentrated in the layer of 900 polished rice (0.581∼1.476ppm), and iron more in brown rice (27.971∼66.569ppm) than in any other portion, whereas mercury (0.006∼0.072ppm), chromium (1.538∼7.822ppm), and manganese (57.371∼179.252ppm) were much contained in the layer of 70% polished rice. Their amounts in polished rice were copper, 0.218∼0.858ppm; iron, 1.480∼9.573ppm, mercury, 0.006∼0.027ppm; chromium, ND-1.520ppm; and manganese, 6.730∼11.562ppm.
한국산 곡류와 두류 중 $\alpha$-Amylase 저해물질의 검색 및 특성
심기환,배영일,문주석,Sim, Gi-Hwan,Bae, Yeong-Il,Mun, Ju-Seok 한국식품저장유통학회 1994 한국식품저장유통학회지 Vol.1 No.2
To investigate characterization of the ${\alpha}$-amylase inhibitors from cereals and legumes produced in Korea, inhibitory activities against ${\alpha}$-amylase with the inhibitor from barley(Hordeum vulgare), wheat(Triticum aestivun), black bean(Glycine max), bean(Cajanus cajon) and pea(Pisum sativum) were measured. Among the samples tested, inhibitors from naked barley and black bean(sabong) which showed the highest inhibitor activities of cereals and legumes, respectively, were characterized according to treatment condition. The results obtained were summarized as follows. During the germination of naked barley and black bean, ${\alpha}$-amylase activities were gradually increased but inhibitory activities against ${\alpha}$-amylases were decreased. Both activities were gradually decreased when naked barley and black bean were stored. More than 50% of activities of the inhibitors from naked barley and black bean were remained at 100$^{\circ}C$ for 15 min and 20 min, respectively, indicating that the inhibitor from black bean was more stable to heat than that of barley.