나무 / 李甲湘

李甲湘 숲과문화연구회 1996 숲과 문화 Vol.5 No.4

타피오카주정증류폐액처리를 위한 야성 Chlorella ellipsoidea 의 최적배양조건에 관한 연구

이갑상,민경석,김남대 한국물환경학회 1986 한국물환경학회지 Vol.2 No.1

야생 Chl. ellipsoidea를 이용하여 타피오카주정증류페액처리를 위한 최적배양조건과 유기물 제거효율에 대한 결과는 다음과 같이 요약된다. 야생 Chl. ellipsoidea의 생육은 무기배지보다 유기배지가 더 효과적이고, 주정증류폐액의 최적희석배수는 3배였다. 주정증류폐액처리를 위한 야생 Chl. ellipsoidea의 최적배양조건으로는 6.0, 온도는 30℃, 광도는 8-10 Kilolux, Glucose농도는 1.0%, Urea농도는 0.2%, 인·마그네슘농도는 각각 0.4%KH₂PO₄와 0.02%MgSO₄·7H₂O이다. 3배로 희석한 주정증류폐액처리를 위해선 보당할 필요가 있고, 야생 Chl. ellipsoidea에 의한 타피오카주정 증류폐액의 BOD제거효율은 폐액종배양액 접종시 91%, 유기종배양액 접종시 87%이다. Optimal culture conditions of wild Chl. ellipsoidea for tapioca alcohol distillation waste treatment were examined, and results obtained were as follows: For wild Chl. ellipsoidea culture organic medium was more effective than inorganic one. Optimal dilution for alcohol distillation waste treatment was three times. Optimal culture conditions were 6.0 of pH, 30℃ of temp., 8-10 Kilolux of light intensity, 1.0% of glucose, 0.2% of urea, 0.4% of KH₂PO₄ and 0.02% of MgSO₄-7H₂O concentration. Glucose should be added for three times diluted alcohol distillation waste treatment. BOD removal efficiency of alcohol distillation waste by Chl. ellipsoidea was 91% when inoculated of seed cultured in waste liquid and 87% when inoculated of seed cultured in waste liquid culture solution.

醱酵食品에 對한 酵素化學的 硏究 : 고추成分이 麴菌의 酵素活性에 미치는 影響 The effect of red pepper components on the enzyme activity of Aspergillus oryzae

이갑상 圓光大學校 基礎自然科學硏究所 1987 基礎科學硏究誌 Vol.6 No.2

The effect of red pepper components on the enzyme activities of Aspergillus oryzae were studied. Efforts were made to apply the red pepper effect on improving the method of a Korean traditional fermented food. The water soluble fraction of red pepper activated the β-amylase activity at the low concentration. The addition of ether-acetone extract resulted in the marked inhibition of the enzyme activity at the concentration higher than 5%(w/v). NaOH partition fraction of ether-acetone extract showed the similar effect to ether-acetone extract. The inhibition of β-amylase activity by red pepper component was found to be a noncompetitive inhibition was revealed by Lineweaver-Burk plot. The enzyme inhibitor binding constant, Ki was obtained as 64.37 ㎎/㎖.

"Food Browning"

李甲湘 건국대학교 1968 理工學報 Vol.1968 No.1

보존료가 두부의 저장에 미치는 효과

김동한,신용서,전승호,백승화,이갑상 圓光大學校 1992 論文集 Vol.26 No.2

두부의 저장성 향상을 위해 보존료를 첨가하여 저장중 두부의 미생물상과 이화학적 변화를 검토하였다. 보존료 첨가에 의한 두부의 기호도 변화는 큰 차이가 없었으며 부패가 진행될 수록 적정산도와 amino태 및 ammonia태 질소량은 증가하였다. 두부는 acetic acid로 응고시키는 것이 CaCl₂보다 보존료에 의한 저장성 향상에 효과적이어서, acetic acid에 0.05% K-sorbate와 3% NaCl을 혼합첨가한 구는 저장중 이화학적 변화 및 호기성, 혐기성 세균수가 ?? cell/g수준인 점을 고려해 볼 때 30℃에서 48시간까지 저장이 가능하였다. In order to improve the shelf life of Tofu, the effects of preservatives on Tofu were investigated for microbiol and physicochemical changes during its storage. The sensory evaluation was not deteriorated by preservatives (0.05% K-sorbates). According to the progression of spoliage of Tofu, titratable acidity, and amino and ammonia nitrogen contents were increased. The effect of chemical preservatives on the shelf life of Tofu was shown to be stronger in the Tofu by acetic acid than in that by CaCl₂. The presence of 0. 05% K-sorbate and 3% NaCl as a preservative in Tofu by acetic acid extended it's shelf life upto 48 hrs at 30℃.

Bacillus natto 가 된장에 미치는 영향(影響)

이갑상,정동효,Lee, Kap-Sang,Chung, Dong-Hyo 한국식품과학회 1973 한국식품과학회지 Vol.5 No.3

1) 숙성(熟成)은 납두(納豆)된장이 koji된장 보다 빠르고 13일간(日間)이면 충분(充分)하다. 2) 화학성분(化學成分) 품질(品質) 및 냄새와 색깔은 15% 납두(納豆)된장이 다른 것보다 가장 좋은 영향을 주었다. 3) 총 질소량의 변화는 담금한 후 13일(日)까지는 점차로 감소되었으나 amino acid양(量)과 암모니아태 질소량은 증가되었다. 4) Amino acid양(量)의 변화(變化)는 13일(日) 이후(以後)부터 감소(減少)되었다. 5) Amino acid양(量)은 납두(納豆)된장이 koji된장 것보다 많았다. 6) 총산과 환원당량의 변화는 숙성 $9{\sim}15$일(日)까지 급증가 하였으며 그 후(後)부터는 서서히 증감하였다. 7) 총산과 환원당은 koji된장보다 납두(納豆)된장이 약간 많았으며, 납두(納豆) 첨가량의 상이(相異)에 의(依)한 큰 차이(差異)는 없었다. 8) 환원당량과 amino acid양(量)의 변화(變化)는 protease 역가(力價)에 비례하였다. 9) 15% 납두(納豆)를 첨가하여 13일간(日間) $30^{\circ}C$에서 속양(速釀)하면 좋은 된장을 만들 수 있다. In order to study on the effects of Bacillus natto on the soybean paste used natto, there were determind the contents of total nitrogen, amino acid, ammonia-nitrogen, total acid, reducing sugar and proteolytic activity etc. The results are summerized as follows; 1) Fermentation of natto paste were faster than koji paste and the fermentation period were sufficient in thirteen days. 2) The chemical components, color, taste and flavor of natto paste (added 15% natto) were excellent than the other soybean paste. 3) The contents of ammonia-nitrogen and amino acid of soybean paste were gradually increased during thirteen days in the fermentation, while total nitrogen contents were decreased. 4) After thirteen days of the fermentation, the contents of amino acid were decreased. 5) The contents of amino acid of natto paste were much more those of koji paste. 6) Total acid and reducing sugar contents indicated a rapid increased from nine to fifteen days during the fermentation, and a slower and decrease after fifteen days. 7) Total acid and reducing sugar contents of natto paste were somewhat higher than those of koji paste. 8) No significant difference was observed in the contents of reducing sugar and total acid according to the amount of natto added. 9) The contents of reducing sugar and amino acid were proportional to the proteolytic activity. 10) A flood soybean paste may be produced by adding 15% natto to the raw material in thirteen days of the fermentation.

장내 질환의 치료와 관련된 한약재의 장내 유해세균에 대한 항균 활성

이갑상,김성효,김선숙,박성수,전주연,신용서 한국식품영양학회 1998 韓國食品營養學會誌 Vol.11 No.1

장내 세균성 질환의 치료와 관련된 한약재를 선정하고 장내 유해세균에 대한 항균활성을 염기적 broth system에서 조사하였다. 목향과 육두구 물추출물은 6종의 시험균(Eubacterium limonsum ATCC 10825, Escherichia coli ATCC 25922, Bacteroides fragilis KCTC 5013, Clostridium perfringens ATCC 3627, Staphylococcus aureus KFCC 11764 및 Salmonella typhimurium ATCC 14028)의 생육을 2,000㎍/ml 농도에서도 억제하지 못하였다. 빈랑의 물추출물은 100㎍/ml농도에서 시험균들에 대한 항균활성이 없었으나, 1,000, 2,000㎍/ml 농도에서는 Eubacterium limonsum ATCC 10825, Bacteroides fragilis KCTC 5013, Clostridium perfringens ATCC 3627 and Salmonella typhimurium ATCC 14028에 대해 뛰어난 항균활성을 보였다. 가자 물추출물은 시험균주 모두에 대해 항균활성을 나타내었으며, 특히 2,000㎍/ml농도에서 Escherichia coli ATCC 25922와 Staphylococcus aureus KFCC 11764는 거의 생육하지 못하였다. In this study, we investigated the antimicrobial activity of herbs related with treatments of intestinal diseases against intestinal pathogens under anaerobic broth system. The water extract of Saussurea lappa Clarke and Myristica fragrans Houtt. showed no growth inhibition against tested pathogens(Eubacterium limonsum ATCC 10825, Escherichia coli ATCC 25922, Bacteroides fragilis KCTC 5013, Clostridium perfringens ATCC 3627, Staphylococcus aureus KFCC 11764, and Salmonella typhimurium ATCC 14028). All tested pathogens were not inhibited in broth containing 100㎍/ml of Areca catachu L. water extract but its extract strongly inhibited the growth of Eubacterium limonsum ATCC 10825, Bacteroides fragilis KCTC 5013, Clostridium perfringens ATCC 3627 and Salmonella typhimurium ATCC 14028 at 1,000 to 2,000㎍/ml of concentration. Escherichia coli ATCC 25922 and Staphylococcus aureus KFCC 11764 hardly grew in broth containing 2,000㎍/ml of Terminalia chebula Retz. water extract.

Carbon Steel & Malleable의 High Frequency Heat Treatment 效果에 對한 硬度比較

李炳直,李甲相 釜山工業大學校 1973 論文集 Vol.13 No.-

알코올 첨가에 의한 저식염 고추장의 양조

이갑상,김동한,Lee, Kap-Sang,Kim, Dong-Han 한국식품과학회 1985 한국식품과학회지 Vol.17 No.3

사입시에 고추장 중량에 대해 4%(V/W)의 알코올을 첨가하여 무염 및 저식염의 고추장을 만들고, 그의 품질적 특징을 해석했다. 효소(${\alpha}$, ${\beta}$-amylase 및 protease)의 역가는 알코올 첨가시 식염농도가 낮은구에서 활성이 높았다. 수분은 각 시험구간에 큰차이가 없으며, 식염은 알코올 첨가구에서 숙성후기에 약간 높았다. 총당과 pH의 변화는 알코올 무첨가와 식염농도가 낮을수록 심하였으며, 적정산도는 알코올 무첨가시 현저히 증가하였으며, 식염농포가 낮은구는 담금초기에 급격히 증가하였다. 환원당은 알코올 첨가구에서 현저히 증가하였고 식염농도가 낮을수록 적게 증가하였다. 알코올 함량은 알코올 첨가시 큰변화는 없으나 알코올 무첨가구는 증가하여 2% 내외에 달하며, 식염농도가 낮은구에서 알코올 생성이 많았다. 총질소량은 큰 변화가 없으나, $NH_2$-N와 $NH_3$-N는 알코올 첨가구에 비하여 무첨가구에서 높고 식염량이 낮을수록 많았다. 고추장 숙성후 맛, 향기, 색 모두 알코올 첨가구가 우수하였고, 이때 식염농도는 대조구의 60%(고추장중에 5.1%)이었다. 따라서 감염고추장 제조시 알코올 첨가가 바람직하다고 본다. Low-salted Kochuzang was made by the replacement of a part of NaCl with 4% ethanol as the preservative. Comparative analysis were performed for general components in 7 kinds of low-salted Kochuzang. The activities of ${\alpha}-and{\beta}-amylase$ and protease were high in ripened Kochuzang of low salt concentration in case of addition of alcohol. The changes of total sugar and pH were remarkably decreased when alcohol and salt were added. Total acid contents showed a remarkable increase when alcohol was not added, and in case of salt concentration. Total nitrogen contents were not remarkably changed, but the contents of amino nitrogen and ammonia nitrogen were increased in case of low salt conuntration with alcohol. Reducing sugar contents were increased in case of low salt concentration and alcohol added. Alcohol contents were not remarkably changed in case of addition of alcohol, but when alcohol was not added and low salt concentration they showed a remarkable increase(about 2.2%). A good Kochuzang may be produced by adding 4% alcohol to a low salted one (5.1% content in Kochuzang) in seventy days of the fermentation.

Bacillus subtilis가 저식염 고추장의 품질에 미치는 영향

김동한,이갑상 圓光大學校 1989 論文集 Vol.23 No.2

저식염 고추장의 품질을 개선하기 위하여 고추장 제조시 Bacillus subtilis를 이용하여 고추장 숙성중의 미생물상과 효소활동도 및 성분변화에 미치는 효과를 검토한 결과, 호기성세균과 혐기성세균의 증가는 B. subtilis만 이용한 시험구에서, 효모는 Aspergillus oryzae와 B.subtilis를 함께 이용한 시험구에서 높았고, 전분당화효소와 산성 protease활성도는 B. sutilis만 이용한 시험구에서 높았다. 수분과 총질소, 식염량은 시험구간에 큰 차이가 없었으나 총당은 6주 이후에 급격히 감소하였다. pH와 총산, 환원당량의 변화는 Asp. oryzae만을 이용한 시험구에서 심하였으며 알코올과 아미노태질소량은 Asp. oryzae와 B. subtilis를 혼합 이용한 시험구에서 높았다. 70일 숙성후의 관능검사는 맛, 향기, 색에서 모두 Asp. oryzae와 B. subtilis를 혼합 이용한 시험구에서 우수하였다. 이상의 실험결과 저식염고추장 양조시 Asp. oryzae koji에 B. sutilis koji를 첨가함으로써 품질 향상을 기대할 수 있었다. This study ws to improve the quality of the low salted Kochuzang. Kochuzang were prepared with the addition of Bacillus subtilis or Aspergillus oryzae and the replacement of a part of sodium chloride with 4% ethanol and 1% garlic, there were determined the microflora, enzyme activities and chemical components during the aging period. The number of aerobic and anaerobic bacteria were increased during the aging period to be remarkable in Kochuzang prepared from Bacillus subtilis, but the highest yeast was observed in case of Kochuzang prepared from Aspergillus oryzae and Bacillus subtilis. Enzyme activities were found to have the highest level of liquefying amylase and neutral protease of Aspergillus oryzae group, while the enzyme of Bacillus subtilis group had the strongest saccharogenic amylase and acid protease activities. No significant difference were observed in the changes of moisture, total nitrogen and sodium chloride content among the groups, but total sugar content of all groups were remarkably decreased after six weeks of aging. The changes of pH, total acidity and reducing sugar content were remarkable in Kochuzang from Aspergillus oryzae, but the contents of ethanol and amino nitrogen were higher in Kochuzang from Aspergillus oryzae and Bacillus subtilis, and the organoleptic tests also were superior to Kochuzang from Aspergillus oryzae and Bacillus subtilis. The data obtained from this experiment suggests that the quality of the low salted Kochuzang may be somewhat improved by adding Bacillus subtilis to Aspergillus oryzae koji.