Cheddar Cheese 숙성과정에 있어서 Casein 의 변화

박종래,김영주,송계원 ( J . L . Park,Y . J . Kim,K . W . Song ) 한국축산학회 1975 한국축산학회지 Vol.17 No.2

To study the change of cheese casein components during the ripening of cheddar cheese, the fresh cheese was ripened for 6 monthes at 10±2℃, 90±5% of relative humidity(R.H), water soluble nitrogen and noneprotein nitrogen(N.P.N), polyacrylamide gel-electrophoretic patterns, DEAF-cellulose chromatographic fractions, sephadex gel-filtration, and the content of free amino acids, were studied during the ripening of the cheese at the Laboratory of Dairy Chemistry, Livestock Experiment Station in Suwon, Korea. The results obtained were as follows: (1) Water soluble nitrogen was 28%, 39%j and 59% of total nitrogen and N.P.N. was 9% 17%, and 22% of total nitrogen at 4th week, 12th week and 24th week of chose ripening, respectively. (2) On 6% polyacrylamide gel containing 8M urea and β-mercaptoethanol, electrophoporetic patterns of cheese casein, evidenced 3, 9, 12 bands at the initial, 4th week and 12th week of cheese ripening, respectively. The casein in the cheese aged for 4 weeks was separated into 3 bands, such as α_(s1)-casein, α_(s1)-1-casein. and α_(s1)-2-casein, in the α_(s1)-casein area. The cheese casein aged for 12 weeks evidenced only 2 bands, such as α_(s1)-2-casein and α_(s1)-3-casein with the disappearence of α_(s1)-casein and α_(s1)-1-casein in the α_(s1)-area, and was separated into 4 bands, such as β-casein, β-1-casein, β-2-casein and β-3-casein in the β-casein area. A number of minor bands appeared in the lower descending mobility area than β-casein. It would mean that α_(s1)-casein was degraded earlier than β-casein in cheese ripening. (3) Aged cheese casein in the DEAE-cellulose column(2.5×40㎝) with 0.02M Phospate buffer and 0.3-N. NaCl in 0.02M phosphate buffer, was separated into 4, 8 and 11 protein peaks at the initial, 4th week and 8th week of cheese aging, respectively. (4) The casein of 12 weeks old cheese was separated better and was diffused wider in sephadex G-50 than in sephader G-200, and fresh cheese was separated better and the diffusion was wider in sephadex G-200 than in sephadex G-50. The cheese casein probably were degraded into smaller proteins by rennet and other proteases from lactic bacteria during cheese fermentation. (5) In the cheese aged for 12 weeks many free amino acids appeared, and a number of unknown peaks were found, such as X₁, X₂ and X₃.

열처리조건이 육통조림의 기호성 변화에 미치는 영향

송인상,강통삼,김기성,서기봉,송계원 ( I . S . Song,T . S . Kang,K . S . Kim,K . B . Suh,K . W . Song ) 한국축산학회 1982 한국축산학회지 Vol.24 No.2

During the thermal processing of canned food, the rate of sensory quality`s change is much slower than that of the inactivation of bacterial spores. But the thermal processing time has to be minimized for keeping the sensory quality of the product, as long as the microbiological safety is secured. With the aid of the cooking value, the effects of thermal processing on the sensory quality changes were examined in order to obtain the data for optimal processing conditions of canned luncheon meat products. The results obtained are summarized as follows. 1. The sensory quality of the products, expressed as color, texture and flavor was reduced significantly as the thermal processing goes on and higher temperature were used even in the same C-value. Same tendency was shown in the puncture test by Instron and color data measured by Color Difference Meter. 2. The z-values of the cooking value for sensory quality changes of color, texture and flavor during thermal processing were calculated as 75℃, 64.2℃ and 25.3℃, respectively.

컨추리햄 제조공정중 숙성특성에 관한 연구

이성기,김기성,신동화,강통삼,송계원 ( S . K . Lee,K . S . Kim,D . H . Shin,T . S . Kang,K . W . Song ) 한국축산학회 1986 한국축산학회지 Vol.28 No.10

The ripening characteristics of country-style ham were compared with one another among various curing formula. Raw meats were cured with 20, 30, 40, 50% sucrose content of curing mixtures. Hams were prepared by curing 5℃ for 1 month followed by holding at 11℃±1℃ for 1 month and then ripened 4 months at 27℃±1℃ and RH 65-80%. pH of all samples showed an increase from 5.52-5.87 to 6.37-6.44 during ripening. It increased remarkably for the sample with the higher sucrose content. Free amino nitrogen (NH₂-N) increased to 48.9-61.0 ㎎% at the end of the ripening period. Its concentration was also higher as the sucrose content increased. Residual nitrate and nitrite were sharply depleted during the first month of ripening, then changed slowly. At the second month ripening, they were 80 ppm and 50 ppm, respectively. Almost all of ATP, AMP disappeared in various samples although the initial contents were very low. But the remaining amount of ADP was considerably high (1.1-7.4 μmole/g meat) while the other nucleotides almost entirely disappeared. IMP tended to degrade rapidly during ripening. Hypoxanthine accumulated about 5.0-9.3μmole/g at the first month ripening then degraded slowly. Microbial counts generally increased as storage temperature increased. Total plate count and lactic acid bacteria count increased during the first month of ripening (1.8×10^7 and 2.8×10^6 cells/g, respectively), then decreased slowly.

육성 - 비육돈에 대한 Selenium 의 급여효과

이용빈(Y . B . Lee),송계원(K . W . Song),강종천(G . C . Kang),김명진(M . G . Kim) 한국축산학회 1988 한국축산학회지 Vol.30 No.4

This experiment was carried out with growing-finishing swine to investigate the effects of Selenium on the growth rate, feed efficiency and carcass qualities. Fifty heads of weaned piglets were allotted to following three groups. 1. Twenty heads for selmix which was produced by Jung Ang Chemical (Pharmaceutical Co.). 2. Ten heads for natural selenite which was produced by Hyochang Mineral Research Center. 3. Twenty heads for control group. Selmix and Selenite were added to supply 0.3 ppm. of Selenium to basal ration which was formulated by Won-Kang Co. Ltd. This study had been lasted for 108 days from May 27, 87 to September 12. 87. and the results were obtained as follows a) The daily body gain: The best result was obtained in Sehnix group, ave, daily gain, 708.6 gr. (P$lt;0.05) compared to Selenite group, 674.7 gr. and control group, 663.6 gr. b) Feed efficiency: There were no significant differences in the feed consumed and feed conversion. c) Carcass qualities: There were no significant differences in the carcass qualities; backfat thickness, carcass length, carcass weight and melting point of leaf fat, except significant differences in the eye muscle area (P$lt;0.05) and backfat thickness (P$lt;0.05).

난분에 관한 연구 ( 계란단백질의 건조중 변성 )

김기성,송인상,강통삼,민병용,서기봉,송계원 ( K . S . Kim,I . S . Song,T . S . Kang,B . Y . Min,K . B . Suh,K . W . Song ) 한국축산학회 1982 한국축산학회지 Vol.24 No.6

This experiment was carried out to establish effective egg powder preparing method by studying the denaturation of egg protein and changes of functional properties of egg powder at different predrying pH levels. The results obtained were summarized as follow; 1. As the predrying pH rises, whipping quality, whipping stability and heat coagulation capacity of egg white powder were enhanced, so also were the emulsion capacity and emulsion stability of egg yolk powder. 2. On DEAE-Cellulose column chromatography, egg white protein was fractionated into five peaks. And on the acrylamide gel electrophoresis egg white protein was separated into eleven bands and globulin protein was sensitive to the low predrying pH.

두경부 편평상피세포암 세포주에서 세포주기조절인자의 활성 및 이상 : 후두편평상피세포암에서 종양억제유전자 CDKN2 유전자의 발현이상

송시연 ( Si Youn Song ),한태희 ( Tae Hee Han ),배창훈 ( Chang Hoon Bai ),김용대 ( Yong Dae Kim ),송계원 ( Kei Won Song ) 영남대학교 기초/임상의학연구소 2005 Yeungnam University Journal of Medicine Vol.22 No.2

Background: Cyclin-dependent kinase (CDK) inhibitors are family of molecules that regulate the cell cycle. The CDKN2, a CDK4 inhibitor, also called p16, has been implicated in human tumorigenesis. The CDKN2 inhibits the cyclin/CDK complexes which regulate the transition from G1 to S phase of cell cycle. There is a previous report that homozygous deletion of CDKN2 region on chromosome 9p21 was detected frequently in astrocytoma, glioma and osteosarcoma, less frequently in lung cancer, leukemia and ovarian cancer, but not detected in colon cancer and neuroblastoma. However, little is known about the relationship between CDKN2 and laryngeal cancer. Therefore this study was initiated to investigate the role of CDKN2 in human laryngeal squamous cell carcinoma development.1) Materials and methods: We used 5 human laryngeal carcinoma cell lines whether they have deletions or losses of CDKN2 gene expression by DNA-PCR or RT-PCR, respectively. We examined 8 fresh frozen human laryngeal cancer tissues to detect the loss of heterozygosity (LOH) of CDKN2. PCR was performed by using microsatellite markers of short arm of human chromosome 9 (D9S126, D9S144, D9S156, D9S161, D9S162, D9S166, D9S171, D9S200 and D9SIFNA). For informative cases, allelic loss was scored if the signal of one allele was significantly decreased in tumor DNA when compared to the same allele in normal DNA. Results: The CDKN2 DNA deletion was observed in 3 cell lines. The CDKN2 mRNA expression was observed in only one cell line, which was very weak. LOH was detected in 7 cases (87.5%). Conclusion: These results suggest that CDKN2 plays a role in the carcinogenesis of human laryngeal squamous cell carcinoma.