http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Byssochlamys fulva가 생성하는 펙틴질 분해효소에 관한 연구 I
남영중,김남수,홍순우 한국미생물학회 1983 미생물학회지 Vol.21 No.1
Effects of carbon sources, incubation time, incubation temperature, initial incubation pH, and vitamin B complex on the polygalacturonase activity of Byssochlamys fulva were studied to confirm the optimum conditions for the production of that enzyme. When pectin was used as carbon source, polygalacturonase activity reached to the maximum value of 0.50 units/ml. After 5 days of incubation, polygalacuturonase activity reached to its maximum of 0.48units/ml. Polygalacturonase activities were similar between $25^{\circ}C\;and\;45^{\circ}C$, however, decreased dramatically in the outside of this range. Polygalacturonase activity was not signicicantly influenced by the variation of initial incubation pH. However, at pH5.0, polygalacturonase activity was slightly through the addition of thiamine and riboflavin, and the optimum concentrations were $10^{-2}M$ in case of thiamine and $10^{-3}M$ in riboflavin.
Byssochlamys fulca가 생성하는 펙틴질 분해효소에 관한 연구 II
남영중,김남수,홍순우 한국미생물학회 1983 미생물학회지 Vol.21 No.2
Polygalacturonase of Byssochlamys fulva was purified and characterized. Specific activity increased from 2.21 units/mg protein to 10.47 units/mg protein through $(NH_4)_2SO_4$ treatment, SephadexG-100 gel filtration, and DEAE-Sephadex ion exchange chromatography. Divalent cations, such as $Ca^{++}\;and\;Cu^{++}$, increased polygalacturonase activity greatly. Added as $10^{-3}M$ concentration, $Ca^{++}$ ion enhanced enzyme activity 9.8folds. Optimum temperature was $50^{\circ}C$ and optimum pH was 5.0. Activation energy of reaction was 8.69 Kcal/mole. Michaelis-Menten $constant(K_M)\;and\;V_{max}$ of reaction were $6.27{\times}10^{-3}mole/l\;and\;2.85{$\mu}moles/min$. Polygalacturonase of Byssochlamys fulva preferred polygalacturonic acid to pectin as substrate and was presumed as endo-type on the basis of the relationship between viscosity reduction and substrate degradation. Molecular weight of polygalacturonase was estimated as 55,000.
도정수율별(搗精收率別) 보리의 수화공정중(水和工程中) 물성변화에 관한 연구
목철균,남영중 한국농화학회 1983 Applied Biological Chemistry (Appl Biol Chem) Vol.26 No.1
The size distribution and changes of volume and grain hardness of 'Sedohadaka', waked barley of various polishing yields during hydration process at various temperatures were investigated, and were analyzed kinetically, Both major and minor diameter of barley grain decreased linearly during polishing, and the decreasing rate of major diameter was greater than that of minor diameter. The volume change of barley grain could be expressed as a power of hydration time, and a break point was found in case of non-polished barley. The changing rate of grain hardness followed the equation of a first-order reaction, and the reaction rate constant increased with decreasing polishing yields and at higher temperature in the range of 20∼60℃. The activation energy of hardness change reaction of polished barley during hydration were ranged 5.1∼7.8㎉/mole, and 13.3㎉/mole of non-polished barley.
인산화와 초산화가 대두단백질의 기능특성과 구조에 미치는 영향
김남수,남영중,권대영 한국콩연구회 1989 韓國콩硏究會誌 Vol.6 No.1
대두단백질을 인산화 및 초산화 처리에 의하여 변형시키고, 변형 대두단백질의 기능 특성을 검토하였다. 인산화 대두단백질은 비변형 대두단백질 보다 높은 용해도, 거품특성, 수분 보유력을 나타냈다. 한편, 초산화에 의에서도 유화력과 거품 특성이 현저하게 증진되었다. 대두단백질은 인산화와 초산화에 의하여 등전점이 산성쪽으로 변하였으며 단백질의 집괴화 현상도 관찰되었다. 또한, 화학변형된 대두단백질을 디스크 전기영동에 의해 분석시 단백질 밴드의 상대 이동도가 현저하게 증대되었다.
Physicochemical Properties and Gelatinization Kinetics of Covered Barley Strach
김남수,남영중,민병용,Kim, Nam-Soo,Nam, Young-Jung,Min, Byong-Yong Korean Society of Food Science and Technology 1987 한국식품과학회지 Vol.19 No.1
올보리 전분의 물리화학적 특성 및 흐좌기작을 구명하였다. 올보리 전분의 크기는 $13-28{\mu}$였으며, 전분의 모양은 난형이나 원형이었다. 호화온도의 상숭에 따라 팽윤도와 용해도는 증가하여 $90^{\circ}C$에서 최대치인 7.22와 2.28%에 이르렀다. 올보리 전분에 있어서의 광투과성의 증대는 $80^{\circ}C$와 $90^{\circ}C$ 사이에서 완료되었다. 올보리 전분의 호화반응은 2단계로 나타났으며. 1단계 호화반웅의 활성화 에너지는 23.84 kcal/mole, 2단계 호화반응외 활성화에너지는 $80^{\circ}C$ 이하에서는 33.48kcal/mole, 그 이상에서는 72.82 kal/mole이었다. Physicochemical properties and gelatinization kinetics of Ol barley starch were studied. The granule size was $13-28\;{\mu}$ and the granule shape was oval or circular. Also, Ol barley starch had amylose content of 32%. Swelling power and solubility reached to the maximum values of 7.22 and 2.28% at the gelatinization temperature of $90^{\circ}C$. The pasting temperature of starch was slightly higher than those of powder and defatted powder. Most of the increase in light penetration was accomplished from the gelatinization temperature of $80^{\circ}C$ to $90^{\circ}C$. The gelatinization reaction of lL barley starch occurred in 2 stages. The activation energy of lst stage gelatinization reaction was 23.84 kcal/mole, whereas activation energies of 2nd stage gelatinization reaction were 33.38 and 72.82 kcal/mole around $80^{\circ}C$.
김남수,남영중,민병용,석호문 한국농화학회 1987 Applied Biological Chemistry (Appl Biol Chem) Vol.30 No.1
starches, isolated from Japonica and nonwaxy rites, were analyzed fur gelatinization characteristics. Amylose contents of Taebaeg and Sangpung starch were 16 and 17%, respectively. The portion of large-sized particles was more pronounced in the case of Sangpung starch. Swelling power and solubility increased according to the rise in gelatinization temperature. The decrease of pasting temperature according to the incense in starch concentration in Sangpung starch was higher than that of Taebaeg starch. Most of the increase in light penetration was accomplished between 85 and 90℃. Gelatinization reactions of Taebaeg and Sangpung starch appeared as 2 different stages up to the gelatinization temperature of 90℃.
목철균,남영중,이상효,이현유 한국농화학회 1985 Applied Biological Chemistry (Appl Biol Chem) Vol.28 No.3
The milling characteristics of barley of various moisture content were investigated using Brabender Grain Hardness Tester (GHT) to set up the optimum conditions of dry milling process. The optimum GHT clearance were 1/0-1/10 for-10+12 mesh particles, 0/5-0/15 for-12+18 mesh, and 0/-15 for -18 mesh. The grain hardness of barley kernel increased with moisture content and the grindability, on the other hand, decreased. The consumed electric energy in milling increased with moisture content and showed the maximum value at the moisture content of 14.04%. The optimum conditions of dry milling of barley were 0/-5 GHT clearance and 12.80% moisture content and the consumed electric energy was 92.41Kwh for the production of 1,000㎏ of -18 mesh particles.