콩나물 제조중 질소화합물의 변화와 그 영양학적평가 : 제1보 , 콩나물 제조중 질소화합물의 변화 Part Ⅰ. Changes in Nitrogen Compounds in Soybean Sprout during Culture

양차범,김재욱 한국농화학회 1980 Applied Biological Chemistry (Appl Biol Chem) Vol.23 No.1

For the assessment of soybean sprouts as a protein food, the sprouts were grown at 15℃, 20℃, 25℃ and 30℃ with watering four times a day. Change of various nitrogen fractions was investigated both in cotyledon and axis at various growing stages. Total nitrogen content was gradually increased in axis but decreased in cotyledon with growth. Nitrogen loss per sprout was increased from 4.1% at 15℃ to 14% at 30℃ during 8 days growth. Water insoluble protein nitrogen tends to increase slightly in cotyledon and greatly in axis. At high temperature it decreased in cotyledon and increased remarkably in axis. Water soluble protein nitrogen decreased greatly in cotyledon but increased in axis. Water soluble non-protein nitrogen considerably increased with growth, especially in axis and in the high temperature.

UR협상유감

양차범 한국식품과학회 1991 식품과학과 산업 Vol.24 No.4

21세기 식품과학의 연구 방향과 학회의 역할

양차범 한국식품과학회 1999 식품과학과 산업 Vol.32 No.4

大豆蛋白質의 特性에 관한 硏究 : Main components and their subunits od seed protein of three soybean varieties 대두단백질의 주요구성분 및 subunit의 분석

梁且範 漢陽大學校 韓國生活科學硏究所 1983 韓國 生活 科學 硏究 Vol.- No.1

Seed protein of three soybean varieties was characterized by acrylamide gel electrophoresis and gel filtration fractionation. The a bands appeared to be equivalent to 7S, b,c and d to 11S and p and o to 2S. The E fraction was one of nucleic acids that contained small amount of protein. Variety Yootae showed greater a band than b band resulting in 0.8 of b/a ratio, and had only p band in 2S, Rm of which was relatively large. Variety Orialtae showed smaller a band than b and included f and o bands. Variety Cheongtae showed greater a band than b but included both o and p bands, thus three varieties could be classified as each different type. Seed proteins showed 11 main subunits with many other minor bands with little varietal difference under PAWU (Phenol, Acetic acid, Water and Urea) system.

검정콩의 흡수속도에 미치는 영향인자

양차범,김우정,신애숙,김종군 한국콩연구회 1985 韓國콩硏究會誌 Vol.2 No.2

콩자반과 밥밑콩으로 사용되는 검정콩을 浸漬 시킬때 溫度, 소금및 설탕濃度가 吸水速度에 미치는 영향에 대하여 調査하였다. 그결과 浸漬溫度의 상승은 吸水速度를 증가시켜 평형 수분함량에 도달하는 時間을 감축시켰으며 一定水分含量에 도달하는데 필요한 시간과 온도와의 관계를 Z= (t₁- t₂)/log(T₂/T₁)로 표시할때, 60 ℃ 를 중심으로 Z값이 변하여 60℃ 이하에서의 온도 영향이 그 이상에서 보다 크게 작용함을 알 수 있었다. 浸漬液의 糖과 소금의 증가는 吸水速度를 감소시킬 뿐만 아니라 평형후의 무게도 약간 감소시키는 경향을 보였다. Z 값을 농도의 변화로 표시할때 糖은 25%에서 소금은 16%에서 Z값의 전환점을 보여 주었다. 또한 浸漬時 30%, 40%, 및 50 %의 수분함량에 도달하는 활성화 에너지는 각각 5734.3 ㎈/mole, 6709.0 ㎈/mole , 7235.7㎈/mole로 도달하는 수분함량이 증가하면서 활성화 에너지로 증가함을 보였다. Dried black soybeans were soaked in water at the temperature range of 4℃-100℃ and in the solution having various concentration of salt and sugar, in order to investigate their effects on water absorption characteristics. The hydration rate was determined by the method of weight gain during soaking. The times required to reach specified degrees of hydration were reduced logarithmically by increase of temperature, with showing a break point in their Z-values at 60℃. The temperature effect on hydrations of black soybeans was higher at the temperature below 60℃. Increase of NaCI or sucrose concentration in soaking solution reduced the hydration rate. The Z-values were changed at the concentration of 25% for sucrose and 16% for NaCI. The activation energy for hydration of 30%-50% was found to be 5.7-7.2 ㎉/mole. The higher activation energy was required to reach higher degree of hydration.

한국산(韓國産) 감귤류(柑橘類)의 화학성분(化學成分)에 관(關)한 연구(硏究)(I) -주요(主要) 감귤품종별(柑橘品種別) 화학성분함량(化學成分含量)에 관(關)하여-

양차범,박훈,김재욱,Yang, C.B.,Park, H.,Kim, Z.U. 한국응용생명화학회 1967 Applied Biological Chemistry (Appl Biol Chem) Vol.8 No.1

Citrus fruits of ten varieties grown in Chaeju island and a few other fruits for the comparison were analyzed to determined the contents of crude fat, crude fiber, total carbohydrates, macroelements and ash. Acids and sugars in fruit juices were also determined and the characteristic of neutralization of fruit juices were investigated. 1. The per cent of edible part of citrus fruits having the range of 48.5(Daingwoochi) to 72(Onju) were lower than that of other fruits. It was lower by about 8 per cent than that of the same variety produced in U.S.A. It was shown that the amount of rind per fruit might be increased in the citrus fruit grown in the low annual temperature. 2. The content of crude protein were around 1% and higher than other's. The contents of crude fat were below 0.1% in three varieties and over 0.1 in others. The contents of crude fiber were between 0.3 to 0.8% and the fruits with the high content of crude protein were inclined to have the high content of crude fiber and it was also shown that the low annual temperature was inclined to increase the amount of crude fiber per fruit. 3. The amount of total acid were from 19.5 m.e per 100 g of fresh fruit in Byongkyul to 44.2 m.e in Daingwoochi. The high percentage of titrable acid was over 90 in two sour varieties, Daingwoochi and Hakyul having pH below 3 and the high content of total acid. These two varieties were above 10 in the ratio of total acid in the edible part to the total acid in the rind(total acid in edible part/total acid in the rind). The content of combined acid was lower than that of titrable acid in the edible part and vice versa in the rind. 4. Navel was highest as 12.82% in the total sugar content and the lowest content was 4.9% of Hakyul. The contents of reducing sugar in the citrus fruits were about half of that in other fruits. The ratio of total sugar to titrable acid (sugar/acid: the grade of sweet taste) were lower than foreign products . 5. From the titration curves of fruit juices the characteristic of neutralization of juices could be grouped in three types, and other values, that is, pH, the content of total acid, the percentage of combined acid, the ratio of total acids in edible part and rind, the content of sugar, and the grade of sweet taste were also devided into the same three categories. 6. The contents of macroelements were different along to the each part of fruit. The content, in the seed were high and the ones in the rind were low. The contents of each element were in the order of $K_2O>N>P_2O_5{\gtrless}CaO{\gtrless}MgO$ in the edible part, $K_2O>N>CaO>P_2O_5{\gtrless}MgO$ in the rind, $N>K_2O>P_2O_5>CaO>MgO$ in the seed. The content of potassium was especially high in Marumeru and Hakyul and the content of calcium in citrus fruit was higher than others. 제주도산(濟州道産) 감귤(柑橘) 10개(個) 품종(品種)에 대하여 일반성분(一般成分) 및 무기성분(無機成分)을 분석(分析)하고 과즙중(果汁中)의 산(酸)과 당(糖)의 함량(含量) 및 완충능(緩衝能)을 조사(調査)하였으며 외국산(外國産) 감귤(柑橘) 2개품종(個品種)과 분재(盆栽)한 감귤(柑橘) 2개품종(個品種) 및 기타(其他) 과실(果實) 수종(數種)을 동시(同時)에 분석(分析) 비교(比較)하여 다음과 같은 결과(結果)를 얻었다. 1. 과육율(果肉率)(-과육중(果肉重)/과실중(果實重)${\times}100$)은 만생온주(晩生溫州)의 72.8%로 가장 높으나 타과실(他果實)보다는 낮으며 가장 적은것은 댕우지로 48.5%이며 동일(同一)한 품종(品種)사이에서는 미국산(美國産)보다 제주산(濟州産)이 약(約) 8% 낮고 분재(盆栽)한 것은 제주산(濟州産)에 비(比)하여 약간 떨어졌으며 이는 기온(氣溫)의 차(差)로 과피중(果皮重)이 닯아진 때문이라고 생각한다. 2. 조단배질(粗蛋白質)의 함량(含量)은 1내외(內外)로 품종간(品種間) 큰 차(差)가 없으나 타과실(他果實)보다 높은 조지방(粗脂肪)은 세품종(品種)에서 0.1 이하(以下)이고 기타는 0.1 이상(以上)이며 조섬유(粗纖維)의 함량(含量)은 0.3에서 0.8사이에 분포(分布)하고 동일(同一)한 품종간(品種間)에는 조단백질(粗蛋白質)이 많은것이 조섬유(粗纖維)의 함량(含量)이 높은 경향(傾向)을 보였다. 조회분(粗灰分)의 함량(含量)은 0.4%에서 0.7% 사이이며 전탄수화물(全炭水化物)은 비교적(比較的) 적었으나 전당(全糖)이 많은것에서 높았다. 3. 전산(全酸)의 함량(含量)은 신선과실(新鮮果實) 100g당(當) 병귤이 최저(最低)로 19.5m.e이며 이는 타과실중(他果實中) 최고치(最高値)인 국광(國光)의 18.4m.e 보다 높다. 최고치(最高値)는 댕우지의 44.2m.e였다. 전산량(全酸量)과 적정산량간(滴定酸量間)에 일정(一定)한 관계(關係)는 없었으며 결합산비(結合酸比)(전산(全酸)/결합산(結合酸))가 전산(全酸)이 40m.e이상(以上)인 두 품종(品種)에서 10보다 크고 3m.e이하(以下)인 다른 품종(品種)들은 5이하(以下)였다. 과피산비(果皮酸比)(과육산(果肉酸)/과피산(果皮酸))에 있어서도 전자(前者)가 9이고 후자(後者)는 $3{\sim}5$였다. 미국산(美國産)에 비(比)하여 전산(全酸) 및 적정산(滴定酸)이 많았다. 결합산(結合酸)과 적정산(滴定酸)의 함량비(含量比)는 과육(果肉)과 과피(果皮)에서 서로 반대(反對)의 결과(結果)였다. 4. 전당(全糖)의 함량(含量)은 네이블에서 12.82%로 최고치(最高値)를 보이며 하귤(夏橘)의 4.9%가 최저(最低)였다. 전당(全糖)은 타과실(他果實)과 큰 차(差)가 없으나 환원당(還元糖)의 함량(含量)은 네이블을 제외(除外)하면 감귤류(柑橘類)가 타과실(他果實)의 약반(約半)이었다. 감미비(甘味比)(전당(全糖)/적정산(滴定酸))는 네이블이 13.30으로 가장 크고 산(酸)이 많았던 댕우지와 하귤(夏橘)에서 2로 가장 낮았다. 5. 과즙(果汁)의 pH는 산(酸)이 많았던 댕우지와 하귤(夏橘)이 3 이하(以下)이고 기타(其他)는 3 이상(以上)이며 최고치(最高値)인 네이블의 3.8은 타과실중(他果實中) 제일 낮은 국광(國光)의 3.89 보다 높다. 미국산(美國酸)의 pH는 4.09로 가장 높았고 pH 7 이상(以上)에서 완충력(緩衝力)이 가장 컸고 온주(溫州), 그다음이 네이블로 품질(品質)이 좋은것에서 큰 경향이었다. 6. 중화곡선(中和曲線)에 의(依)하여 하귤형(夏橘型)과 온주형(溫州型)으로 감귤(柑橘)으로 나눌 수 있고 타과실(他果實)들은 기타

血淸蛋白質의 電氣泳動樣相에 의한 食餌蛋白質의 營養學的 硏究

梁且範,朴尙基,文南順 漢陽大學校 韓國生活科學硏究所 1989 韓國 生活 科學 硏究 Vol.- No.7

Nutritional quality of protein diet was evaluated by serum protein pattern of albino rats which were fed for 15 days with different protein sources and levels. The results are as follows 1.Albumin contents of serum protein might be used for evaluation of the quality of the protein sources and prediction of the least requirement of protein for various protein sources. 2.A / G ratio of serum protein of all experimental animals was not showed steady tendency for all diets treatments. 3.The area ratio of albumin fraction in electrophoretic pattern was useful for estimation of the albumin content of the serum. 4.The peak height ratio of Hpf / Hpb of serum protein fraction in electrophoretic pattern could be used for prediction of the protein deficiency and established the basis of the least requirement protein content for growth. 5.The peak area ratio of Tf / Fa of serum protein fraction in electrophoretic pattern may be useful as an index for estimation of the nutritional state.

Guaiacol 및 Benzidine 濾紙에 依한 野菜의 Peroxidase 活性度 測定

梁且範 漢陽大學校 1973 論文集 Vol.7 No.-

1. As the results of investigations about the known estimation methods of peroxidase activity, we adopted a few modification by using guaiacol and benzidine paper. 2. It was noted that guaiacol paper was good in preservation on account of its more stability, but benzidine paper was unstable if exposed to light. However, the latter was more sensitive in the color reaction. 3. We estimated the peroxidase activities in some vegetables. As the results, we knew that peroxidase was rich in the germination part and the formative layer.

콩나물 제조중 질소화합물의 변화와 그 영양학적 연구 : 제5보 , Trypsin inhitor 활성및 소화율과 영양가와의 관계 Part Ⅴ. Relationship among Trypsin Inhibitor Activity , Digestibility and Nutritional Value

양차범 한국농화학회 1982 Applied Biological Chemistry (Appl Biol Chem) Vol.25 No.1

Relations among tripsin inhibitor activity (TIA), in vitro and in vivo digestibility and nutritional values of soybean sprouts under various growth conditions were investigated in comparison with soybeans. In cotyledon which contains most tripsin inhibitor in sprout TIA decreased with growth especially under high temperature. In axis no consistent change of TIA was found with growing temperature. TIA per sprout increased with growth. TIC in axis was not consistent on dry basis but slightly decreased on protein basis. TIA of soybean sprout was decreased by 93% upon heating for 15 minutes and very slowly decreased thereafter. In vivo digestibility was in order of the heated 4 days-cotyledon (H)$gt;heated soybean (E)$gt;heated 4 day-sprout (F)$gt;heated 4 day-axis (I)$gt;heated 8 day-sprout (G)$gt;raw 4 day-sprout (B)$gt;raw 8 day-sprout (C)$gt;raw soybean (A), while in vitro digestibility was in order of E$gt;H$gt;F$gt;G$gt;I$gt;B$gt;A$gt;C. Highly significant correlation (r= 0.937^(**)) was held between these two digestibility methods. In vivo digestibility was significantly correlated with PER (r=0.874^(**)) and also with average body weight gain (r=0.944^(**)). PER showed negative correlation with TIA (r=0.789^*).

콩나물 제조중 질소화합물의 변화와 그 영양학적 연구 : 제6보 . 단백질의 전기영동양상변화(電氣泳動樣相變化) Part Ⅳ. Changes in electrophoretic pattern of protein

양차범,박상기,박훈,윤석권 한국농화학회 1984 Applied Biological Chemistry (Appl Biol Chem) Vol.27 No.2

Change of protein component in soybean sprout grown at four temperatures was investigated by polyacrylamide gel electrophoresis. Main bands were identified using purified seed globulins. Electrophoretogram showed 5 main bands (a. b, c, d, and p) and 10 minor bands in seed and maximum number (19) of bands (8 main band including 0 and 11 minor) at 4th day after germination in cotyledon. All bands appeared in axis protein but resolution was poor. In cotyledon, a component (most rapidly) and b+c+d component decreased while o+p component and other minor components were increased at 6th day and decreased thereafter. In axis all components increased rapidly, especially in minor components and b+c+d component. High growing temperature accelerated decrease in cotyledon and increase in axis of protein, especially for 11S. The a component was identified as 7S, b+c+d as 11S and o+p as 2S globulin.