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근적외선 분광분석법을 이용한 Chitin 및 Chitosan 의 탈단백 및 탈아세틸화도 측정
송호수 ( Ho Su Song ),이근태 ( Keun Tai Lee ),박성민 ( Seong Min Park ),강옥주 ( Ok Ju Kang ),정효숙 ( Hyo Sook Cheong ) 한국수산과학회 2003 한국수산과학회지 Vol.36 No.2
N/A NIR spectroscopic analysis was used for the measurement of deproteinization and deacetylation to apply the merits of NIR spectroscopic analysis to the quality management in the process of chitin and chitosan production. In measuring squid pen and red snow crab shell, which are raw materials of chitin and chitosan by NIR, there were typical peaks in 1200 nm, 1510 nm, 2050 nm and 2180 nm. Squid pen had somewhat higher peak than red snow crab shell. In producing chitin, amount of protein was decreased. Measuring it by NIR, reduction of protein caused by deproteinization was identified in producing chitin. Chitosan is a derivative material made from chitin by processing the deacetylation. During this processing, acetyl groups were removed and amid bends were appeared. From NIR spectra, peaks at 1530 nm and 2030 nm indicated amide II peak of chitosan, and these peaks were used for identifying the differences of structure between chitin and chitosan. The error in measurement of nonidentified sample was below 1% and the error in the standard curve was below 0.006. These errors were very low and the accuracy of NIR was considered to by superior to the existing methods.
송호수,김상무,Song, Ho-Su,Kim, Sang Moo 한국식품과학회 2022 식품과학과 산업 Vol.55 No.3
Indigenous fermented foods have played a vital role in human history, and continue to offer a multitude of diverse sensory characteristics. According to earthenware relic, the fermented fisheries products might be consumed in Korean peninsula from Paleolithic period. The traditional Korean fermented fish products are classified into four groups; Jeot-gal (sik-hae), Aek-jeot, Seasoned Jeot-gal, and Seasoned Aek-jeot. Jeot-gal is a fermented fishery with salt. Aek-jeot is a liquid part of Jeot-gal. Sik-hae is manufactured by fementing fishery with salt, cereal, malt powder, etc. Seasoned Jeot-gal is a salt-seasoned fish with red pepper powder, garlic, onion, etc. Seasoned Aek-jeot is a seasoned product by adding "salt-water" or "condiment" to Aek-jeot. The fermented fisheries industry has traditionally been succeeded mainly in a cottage scale to the middle of 20th century. Thereafter, together with the development of pelagic fishery, the fermented fisheries industry also developed constantly to an enterprise size.
명태 수리미의 일반성분 및 전분의 분석을 위한 근적외선 분광분석법의 이용
송호수(Ho Su Song),이근태(Keun Tai Lee),박성민(Seong Min Park),황선영(Sun Young Hwang) 한국수산과학회 2002 한국수산과학회지 Vol.35 No.4
최근 식품의 성분분석을 위한 새로운 분석방법으로 관심을 끌고있는 식품의 비파괴 분석법의 일종인 근적외선 분광분석법을 이용하여 명태 수미리의 단백질 및 지질의 정량과 수리미의 대표적 첨가물인 전분정량에 관한 일련의 실험을 행한 결과를 요약하면 다음과 같다. 근적외선 분광분석법을 이용한 수리미 중의 성분 측정을 위해서는 먼저 시료의 높은 수분함량으로 인해 나타나는 크고 폭 넓은 신호를 제거할 필요가 있었으며, 본 연구에서는 시료를 동결건조시킴으로써 수분에 의한 방해 신호를 제거하였다. 근적외선 분광분석법을 이용한 수리미 중의 단백질 분석에서 단백질의 근적외선 신호는 1,510㎚, 2,050㎚, 2,170㎚, 2,180㎚에서 나타나며, 이들 신호는 단백질 함량이 증가함에 따라 증가하는 경향을 나타내었다. SEE는 0.296이었고, SEP는 0.3267이었다. 지질의 정량을 위한 근적외선 분광분석에서는 1,730㎚, 1,740㎚, 2,300㎚에서 지질에 의한 흡수신호가 관찰되었으며, 이들은 지질의 함량 증가에 따라 증가하는 경향을 나타내었다. SEE는 0.340이었고, SEP는 0.364이었다. 전분의 정량에서는 1,450㎚와 1,950㎚의 신호 변화가 가장 크게 나타났으며, SEE와 SEP는 각각 0.304, 0.318이었고, 오차범위는 0.0186∼0.6470이었다. 이상의 결과에서 근적외선 분광분석법을 이용한 수리미 중의 성분 측정은 신속성 및 재현성이 높아 수산가공품 중의 성분분석에 있어서 효과적이라 생각되고, 특히 수산제품 중 건제품의 분석에 있어서 앞으로 근적외선 분광분석법을 이용한 식품의 분석이 크게 확대될 것으로 기대되며, 차후 대상 시료를 달리한 연구가 다방면으로 활발히 진행되어야 할 것으로 사료된다. Near infrared spectroscopy (NIR), is recently applied to analysis of food, and it gives non-destructive and highly reproducible results. The objectives of this study were to assay protein, lipid and starch content in Alaska pollack surimi and to investigate application in seafood. NIR spectra showed the absorbance signal at 1,510 ㎚, 2,050 ㎚, 2,170 ㎚ and 2,180 ㎚ for protein, and signal were increased with protein content. Standard error of equation (SEE) was 0.296 and standard error of prediction (SEP) was 0.327. In analysis of lipid in Alaska pollack surimi by NIR, near infrared spectra of lyophilized Alaska pollack surimi were scanned and the signals of absorbance from C-H functional groups in lipid were identified at 1,730 ㎚, 1,740 ㎚ and 2,300 ㎚ and these signals were risen as increasing lipid contents of Alaska pollack surimi as samely protein. SEE and SEP were 0.319, 0.353, respectively. In starch analysis using NIR the signals of starch distinctly changed at wavelength of 1,450 ㎚ and 1,950 ㎚. Collected values of SEE and SEP were 0.304 and 0.318, respectively and the range of errors was 0.0186∼0.6470 in starch contents.