Application of Cabbage Peroxidase for Glucose Assay

박인식(Inshik Park),고선옥(Sunok Kho),남인(In Nam) 한국식품영양과학회 1990 한국식품영양과학회지 Vol.19 No.3

양배추에는 분석된 식물체 시료중에서 가장높은 peroxidase활성을 함유하였다. 양배추 peroxidase는 양고추냉이 peroxidase를 대체하여 glucose oxidase와 더불어 포도당을 정량적으로 분석하는데 이용 가능하였다. 양배추 peroxidase와 glucose oxidase를 사용한 포도당 분석의 최적조건은 pH 6.0 및 온도 35-45℃였다. 포도당 분석은 수은, 납, 은, 몰리브덴, 텅스탠 및 구리이온에 의해서 저해되었다. 양배추 peroxidase와 glucose oxidase를 이용한 포도당분석의 표준곡선은 포도당 농도가 8.33mM 이하에서는 흡광도(460mM)와 포도당 농도와의 직선적인 관계를 보였다. Cabbage contained high peroxidase activity among tested plant sources. The cabbage peroxidase can replace horseradish peroxidase to assay glucose with glucose oxidase. The amount of glucose can be determined quantitatively by glucose oxidase-cabbage peroxidase. The optimum pH and temperature for enzymatic glucose determination by glucose oxidase-cabbage peroxidase were 6.0 and 35~45℃, respectively. The glucose assay was inhibited by addition of various metal salts such as mercuric chloride, lead acetate, silver nitrate, ammonium molybdate, sodium tungstate, and cupric sulfate. The relationship between absorbance and amount of glucose was linear up to 8.33 mM glucose in the assay mixture under the assay conditions.

Aspergillus sp . 의 Glucoamylase 생산에 미치는 요인

박인식(Inshik Park),정영호(Youngho Chung) 한국미생물생명공학회 1989 한국미생물·생명공학회지 Vol.17 No.5

민들레를 첨가한 절편의 항산화 활성 및 품질특성

곽정순,양밍,박인식,Gwag, Jung Soon,Yang, Ming,Park, Inshik 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.5

This study was conducted to investigate the effect of the addition of dandelion on color, texture, and antioxidant activity in Jeolpyon. Jeolpyon was prepared with varying amounts of dandelion ranging up to 20%. They were stored for 3 days at room temperature, and the color and texture were analyzed at different time intervals. L and a values decreased with increasing dandelion concentration while b values increased with increasing dandelion concentration in Jeolpyon. From texture analysis by Rheometer, the hardness and chewiness seem to be affected dramatically by the addition of dandelion in Jeolpyon. During storage, the control Jeolpyon without dandelion displayed greater than two fold increase in hardness, chewiness and brittleness, while the Jeolpyon with added dandelion had only slight increase during storage. The addition of dandelion in Jeolpyon also increased antioxidant activities such as DPPH radical scavenging activity, ABTS radical scavenging activity and reducing power. The antioxidant activities increased linearly with increasing dandelion concentration in Jeolpyon. The increase of antioxidant activities in Jeolpyon with the addition of dandelion may be attributed to the polyphenols in dandelion since the amount of total polyphenols increased with increasing amounts of dandelion in Jeolpyon. In sensory evaluation, the panels of twenties, thirties, and forties gave high scores to Jeolpyon with dandelion containing 10% 15%, and 20%, respectively in overall evaluation.

Allium 속 식물 물 추출물의 항산화 활성과 Tyrosinase 및 Elastase 저해 효과

찌아위엔,양밍,박인식,Jia, Yuan,Yang, Ming,Park, Inshik 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.2

Three different Allium plants, including wild garlic (Allium monanthum Max; AMM), onion (Allium cepa L.; ACL) and green onion (Allium fistulosum L; AFL), have been widely used as spicy food in daily life. This study was attempted to investigate the properties of antioxidant, whitening and anti-wrinkle activities in water extracts in Allium plants. The antioxidant, whitening and anti-Wrinkle activities were evaluated by performing DPPH and ABTS radical scavenging activities, inhibitory effects on tyrosinase, and elastase, respectively. The water extract (10 mg/mL) of onion, wild garlic and green onion exhibited DPPH radical scavenging activities of 28.46%, 28.45%, and 15.91%, respectively. The inhibitory effects of tyrosinase activities by wild garlic, green onion, and onion were increased by heating the extracts at $90^{\circ}C$. Additionally, the wild garlic extract showed higher elastase inhibitory activity than those of other plant extracts. These results suggest that water extracts of Allium plants may be useful as potential sources of beauty foods due to higher antioxidant, anti-melanin and anti-wrinkle activities. 본 연구에서는 Allium 속 식물인 달래, 대파, 양파의 물 추출물에 존재하는 항산화 활성과 tyrosinase 및 elastase 저해 효과를 확인하여 화장품 자원으로 이용 가능성을 확인하고자 하였다. DPPH 라디칼 소거능의 실험에 사용한 식물 물 추출물의 $IC_{50}$은 양파($IC_{50}=19.81mg/mL$) < 달래($IC_{50}=21.50mg/mL$) < 대파($IC_{50}=137.87mg/mL$) 순으로 높았다. 그리고 ABTS 라디칼 소거능의 경우에도 양파($IC_{50}=7.67mg/mL$) < 달래($IC_{50}=8.17mg/mL$) < 대파($IC_{50}=11.88mg/mL$) 순으로 DPPH 라디칼 소거능의 결과와 일치하였다. 그리고 달래 물 추출물의 총 폴리페놀 함량을 측정한 결과, 달래 물 추출물(43.03 mg/g)이 가장 높았으며, 그 다음으로 양파(38.27 mg/g), 대파(30.01 mg/g) 순이었다. Tyrosinase의 저해 효과를 측정한 결과, 대파 물 추출물($IC_{50}=36.95mg/mL$) < 양파($IC_{50}=37.31mg/mL$) < 달래($IC_{50}=51.97mg/mL$) 순으로 대파 물 추출물이 가장 높은 저해 활성을 나타냈다. 다음, elastase의 저해 효과를 측정한 결과, 달래 물 추출물($IC_{50}=298.37$ < 대파 $IC_{50}=323.75mg/mL$) < 양파($IC_{50}=367.21mg/mL$) 순으로 달래 물 추출물이 가장 높은 저해 활성을 나타냈다. 마지막으로 가열처리에 의하여 DPPH 라디칼 소거능과 tyrosinase 저해 활성이 일반 실험군보다 더 우수하게 나타났는데, elastase 저해 활성 실험에서는 반대로 가열 처리한 실험군이 일반 실험군보다 현저한 차이로 낮게 나타났다.

동결건조 모시잎 분말 첨가가 돈육패티의 품질특성에 미치는 영향

안수미,장세리,박인식,Ahn, Su Mi,Jang, Seri,Park, Inshik 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.3

본 연구는 동결 건조한 모시잎 분말을 돈육패티에 첨가하여, 이들 제품에 미치는 품질특성을 평가하고자 하였다. 모시잎 분말의 일반성분은 수분 함량 4.67%(w/w), 조단백질 25.61%(w/w), 조지방 6.665%(w/w), 조회분 16.88%(w/w)로 나타났다. 모시잎 분말을 첨가한 돈육패티의 수분 함량은 분말의 첨가량이 증가될수록 감소하는 경향을 보였다. pH는 6.06~6.18로 유의적 차이를 보이지 않았다. 색도는 생육 패티에서 모시잎 분말의 첨가량이 증가할수록 명도와 적색도는 유의적(p<0.001)으로 감소하고, 황색도는 유의적(p<0.001)으로 증가하였으며, 가열육 패티에서 모시잎 분말의 첨가량이 증가할수록 명도(p<0.001)와 적색도는 감소하고, 황색도는 0.75%(w/w) 첨가군에서 가장 높은 값을 보였다(p<0.05). 물성 특성은 모시잎 분말의 첨가량이 증가할수록 경도, 탄력성, 응집성, 씹힘성에서 유의적으로 증가하였다. 지질산패도(TBARS)는 저장 기간의 경과에 따라 측정 값들이 증가하였으며, 모시잎 분말의 첨가량이 증가할수록 유의적(p<0.001)으로 낮은 TBARS 값을 보여 지질산패에 효과적으로 나타났다. 관능적 특성으로 색감에서는 모시잎 분말의 첨가량이 증가함에 따라 유의적(p<0.05)인 경향을 보였으며, 전반적인 기호도에서는 모시잎 분말 0.5%(w/w) 첨가군에서 유의적(p<0.01)인 경향을 보이며 가장 높은 기호도를 나타내었다. 본 연구를 통해 돈육패티 제조 시 모시잎 분말을 0.5%(w/w) 정도 첨가하는 것이 바람직한 것으로 사료되며, 돈육패티에 모시잎 분말을 첨가함에 따라 돈육 특유의 이취를 감소시키며, 색상과 맛 등의 기호도를 향상시켜 관능적 품질을 향상시킬 수 있을 것으로 보이며, 관능적 평가뿐만 아니라, 저장 중 지방산패를 억제할 수 있을 것으로 보인다. This study was conducted to investigate the effects of ramie leaf powder on the quality characteristics of pork patties. The moisture, crude protein, crude fat, and crude ash in freeze-dried ramie leaf powder were found to be 4.67% (w/w), 25.61% (w/w), 6.66% (w/w), and 16.88% (w/w), respectively. Pork patties were prepared by adding varying amounts of ramie leaf powders up to 1.5% (w/w) of the pork patty formulation. The moisture contents of meat patties containing ramie leaf powder were lower than that of the control patty, but there was no significant difference in pH values between the patties. With increasing amounts of ramie leaf powder, chromaticity decreased in brightness ($L^*$) and redness ($a^*$), but increased in yellowness ($b^*$) in the raw patties. In texture analysis, hardness, springiness, cohesiveness, and chewiness of the pork patties increased as more ramie leaf powder was added to the pork patties. Thiobarbituric acid reactive substances (TBARS) values increased during storage in pork patties without ramie leaf powder, but those formulated with ramie leaf powder showed lower TBARS values than those in the control groups. Sensory panels determined that pork patties containing 0.5% ramie leaf powder had higher scores for overall acceptability.

복어육수 젤리의 저장 중 색도 및 물성의 변화

김계영 ( Gye Yeong Kim ),박인식 ( Inshik Park ),김성훈 ( Sung Hun Kim ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.4

This study was conducted to investigate the effect of gelatin concentration and storage on color and texture of puffer fish stock jelly. Puffer fish stock jelly was prepared by adding various amounts (2.5~10 percent) of gelatin to puffer fish stock. Color changes of puffer fish sstock jelly were also investigated during storage at 4℃ and 25℃ with varying amount of gelatin (2.5~10.0 percent). Regardless of storage temperature, the L values of puffer fish stock jelly were slightly increased, while a values of the stock jelly were negatively decreased during storage. However, L and negative b values were decreased with increasing gelatin concentration, whereas a values were increased negatively with increasing gelatin concentration. The texture profiles of puffer fish stock jelly such as hardness, springiness, cohesiveness adhesiveness, chewiness and brittleness were determined during storage at 25℃ and 4℃ at various intervals. The hardness, chewiness and brittleness were increased during storage at 25℃ for four days, while those of springiness and cohesiveness were decreased during storage. However, the values of all textural parameters were increased with increasing gelatin concentration in puffer fish stock jelly. Patterns of textural parameters of puffer fish stock jelly stored at 4℃ were practically identical to those stored at 25℃.

콩 완자전의 항산화 활성 및 물성 특성

장세리,양밍,안수미,박인식,Jang, Seri,Yang, Ming,Ahn, Su Mi,Park, Inshik 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.1

This study was conducted to improve the quality of Wanja-jeon, a Korean traditional food utilizing beef. Antioxidative evaluation of the ingredients in Wanja-jeon showed that soybean powder was highest in DPPH, ABTS radical scavenging activities and in reducing power among the food ingredients tested. Since soybean powder demonstrated high antioxidative activity, beef was replaced with soybean powder in Wanja-jeon to increase the antioxidative activity. All antioxidative activities such as DPPH and ABTS radical scavenging activities as well as reducing power increased with increases in the amount of soybean powder replacing beef. In texture analysis, the hardness, chewiness and brittleness of Wanja-jeon were highest when beef was replaced with 20% soybean powder, whereas the springiness and cohesiveness of the Wanja-jeon were highest with 50% of the beef replaced with soybean powder. The Hunter's color L and b values were highest in Wanja-jeon with 50% soybean powder replacing beef, while the a value of the color was highest in Wanja-jeon with 30% soybean replacing beef.

표고버섯 첨가가 복어육수의 항산화 활성에 미치는 영향

김계영 ( Gye Yeong Kim ),박인식 ( Inshik Park ),김성훈 ( Sung Hun Kim ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.4

This research aimed to improve the healthy properties of puffer fish broth, which has been utilized in Korean and Japanese food. Various healthy foods such as garlic, onion, mushroom, and cauliflower were added as ingredients to pufffer fish stock, and the antioxidative activity of each stock was measured by assaying the DPPH and ABTS radical scavenging activities, reducing power and amount of polyphenol. Shiitake was the most effective in increasing the antioxidative activity of puffer fish stock. The high antioxidative activity of shiitake mushroom seems to be correlated with the amount of polyphenol content in puffer fish broth. The antioxidant activities of puffer fish stock increased proportionally with increasing amount of added shiitake, which in turn was due to the increased amount of total polyphenol in the stock.

콩나물 Peroxidase의 효소적 특성

이민경(Min-Kyung Lee),박인식(Inshik Park) 한국식품영양과학회 1999 한국식품영양과학회지 Vol.27 No.6

콩나물(Glycine max L.)로부터 추출, 정제한 peroxidase의 효소적 특성을 분석한 결과 반응의 최적 pH는 7.0이었고, pH에 대한 안정성은 pH 6.0~pH 7.0에서 높은 안정성을 보였다. 또한 반응의 최적온도는 50℃로 나타났으며, 콩나물 peroxidase의 기질에 대한 특이성을 알아보기 위하여 H₂O₂의 존재하에서 방향족 amine류와 phenol화합물을 기질로 사용한 결과 guaiacol 외에 (+)catechin이 60.1%로 가장 활성이 높았으며 pyrogallol과 gallic acid에서도 높은 활성을 나타내었다. 그외 p-diphenol류에서는 활성이 낮았으며 m-diphenol류에서는 거의 활성이 나타나지 않았다. 그리고 본 연구에서 기질로 사용한 guaiacol과 H₂O₂의 Lineweaver-Burk법 에 의하여 구한 K_m치는 각각, 4.2mM 과 2.5mM이었다. 한편 콩나물 peroxidase에 각종 저해제를 첨가한 저해효과는 L-ascorbic acid가 가장 강력하게 저해를 하였으며 2-mercaptoethanol, dithiothreitol 등도 저해율이 높았다. 또한 효소활성에 대한 금속이온의 영향은 Cu^(2+) 첨가시에 가장 활성이 높았으며 Co^(2+), Ni^(2+), Mg^(2+) 등도 활성을 증가시켰고, Hg^(2+)와 Cr^(3+) 등은 효소활성을 저해하는 것으로 나타났다. Enzymatic characterization of peroxidase(E.C. 1.11.1.7) from soybean sprouts was investigated. The optimum pH of the purified peroxidase was 7.0 and relatively stable at pH 6.0~7.0. And the optimum temperature was 50℃. The enzyme was most active with guaiacol as a substrate, followed by (+)catechin, pyrogallol and p-phenylenediamine. The K_m values for guaiacol and H₂O₂ were 4.2mM and 2.5mM, respectively. L-Ascorbic acid and 2-mercaptoethanol greatly inhibited the enzyme activity, while Cu^(2+), Co^(2+) and Ni^(2+) activated the enzyme.

곤약 글루코만난을 첨가한 식빵 급여가 고지방식이로 유도한 비만 흰쥐의 체중 및 혈청지방에 미치는 영향

박진수(Jin-Soo Park),이상일(Sang-Il Lee),박인식(Inshik Park) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.2

곤약 글루코만난(liquid konjac)을 동결건조한 식빵에 첨가한 사료를 고지방식이로 유도한 비만 흰쥐에 6주간 급여하였을 때의 체중, 혈청지질, 비만지수에 미치는 영향을 조사하였다. 실험군은 정상군(NC), 고지방식이 비만 대조군(HF), 고지방식이 비만+곤약 글루코만난을 10% 되게 혼합하여 동결건조 한 식빵을 사료에 10% 혼합한 식이군(KGM1) 및 비만+곤약 글루코만난을 20%되게 혼합하여 동결건조한 식빵을 사료에 20% 혼합한 식이군(KGM2)으로 구분(군당 7마리)하여 6주간 사육하였다. KGM1군과 KGM2군은 HF군에 비하여 혈청 중성지질, 총지질, 총콜레스테롤, LDL-콜레스테롤 함량 및 atherogenic index(AI)는 감소하였으나 HDL-콜레스테롤 함량은 증가하였다. KGM1군과 KGM2군은 HF군의 체중에 비하여 감소하였으며 곤약 글루코만난 첨가 식빵의 비율이 높아질수록 체중감소율이 높았다. 체지방 함량은 NC군 및 HF군에서는 실험식이 6주후에 크게 증가하였으나 KGM1군은 유의적인 변화가 없었고, KGM2군은 감소하였다. 따라서 곤약 글루코만난 첨가 식빵은 고지방식이로 유도된 비만 흰쥐에서 체지방 함량을 감소시키는 효과가 있었다. The effects of white bread supplemented with konjac glucomannan on diet-induced obesity in rats were investigated. Four groups of male Sprague-Dawley rats were examined: a non-obese control group (NC), an obese high fat diet group (HF), an obese high fat diet group given bread supplemented with 10% konjac glucomannan (KGM1) and an obese high fat diet group given bread supplemented with 20% konjac glucomannan (KGM2). The daily weight gain of the KGM1 group increased slightly and decreased in the KGM2 group compared to the HF group. The serum triglycerides, total lipid, total cholesterol, and HDL-cholesterol increased in the HF compared to the NC group, whereas they decreased in KGM1 and KGM2 groups. After having this experimental diet for 6 weeks, the body weight in KGM1 and KGM2 groups decreased compared to the HF group. While the initial R?hrer index was 23.13 in the NC group, and 31.50~32.59 in the HF, KGM1, and KGM2 groups, the index after the experimental diets for 6 weeks was 28.39 in the NC group, 36.88 in the HF group, 33.48 in the KGM1 group and 29.64 in the KGM2 group. The level of body fat increased from 1% to 7.14% in the NC group, from 15.60% to 60.05% in the HF group, and from 10.60% to 10.83% in the KMG1 group, but decreased from 10.45% to 8.20% in the KGM2 group. These results demonstrate that white bread with glucomannan is effective in reducing body weight and serum lipids in high fat diet-induced obese rats.