http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
김명곤(Myung Kon Kim),이병은(Byung Eun Lee),윤세억(Se Eok Yun),김영회(Jai Sik Hong),김용규(Young Hoi Kim),홍재식(Young Kyu Kim) 한국응용생명화학회 1994 Applied Biological Chemistry (Appl Biol Chem) Vol.37 No.1
This study was carried out to investigate the changes in volatile constituents concerning with the flavor of the green ginger (Zingiber officinale Roscoe) during storage in underground pit (15℃, RH 95%). And the constituents of essential oil of etiolated shoots formed on the mother rhizomes during the five months storage in the dark under same conditions were compared with those of mother rhizomes. The essential oils of Korean domestic ginger (Bong-dong cultivar) were isolated by simultaneous steam distillation and extraction method (SDE). Then the compositions of the essential oils were analysed by GC and GC-MS spectrometry. The major compounds of essential oil from the fresh rhizomes were zingiberene, citronellol+β-sesquiphellandrene, β-phellandrene, camphene, geranial, γ-bisabolene, ar-curcumene+geranyl acetate, α-pinene, β-gurjunene, limonene and neral. The content of monoterpene hydrocarbons increased with a concomitant lowering in the amounts of sesquiterpene hrdrocarbons and oxygenated sesquiterpenes during storage of rhizomes although contents of the oxygenated monoterpens changed little or slightly during the storage. During the storage the content of such monoterpenes as camphene, β-phellandrene and citral (neral and geranial) increased w hereas the content of such sesquiterpenes as zingiberene and citronellol+β-sesquiphellandrene decreased. The composition of shoot oil differed from that of mother rhizome oil in having higher content of terpene hydrocarbons and also in the higher content of bornyl acetate, β-gurjunene and ar-curcumene+geranyl acetate and lower in citral (neral and geranial).
합성배지에서 불로초가 생산하는 섬유소분해효소에 관한 연구
윤세억,최윤희,홍재식 한국균학회 1986 韓國菌學會誌 Vol.14 No.2
Factors affecting the productivity of cellulolytic enzymes and the mycelial growth of Ganoderma lucidum CAFM 9065 were examined is synthetic media. Among the carbon sources tested, Na-CMC was the best for the production of avicelase CMC ase, and cellobiose for β-glucosidase. Soluble starch and cellobiose were the best for the mycelial growth. The optimum concentration of Na-CMC for the production of the enzymes was 1.0%, and mycelial growth increased remarkably with the higher concentration of Na-CMC. Glucose inhibited the production of the enzymes, but stimulated the mycelial growth. Among the nitrogen sources used, peptone was the most effective for the production of the enzymes, and the appropriate concentration of peptone was 0.2%. The mycelial growth was stimulated with the increase of the concentration of peptone up to 0.5 %. The optimum concentration of KH₂PO₄ for the production of the enzymes and mycelial growth was 0.3 and 0.2%, respectively. The optimum concentration of MgSO₄·7H₂O for the production of the enzymes and mycelial growth was 0.02.%. The production of the enzymes was facilitated by folic acid at a low concentration (0.03 ㎎/ℓ), and mycelial growth by inositol. The optimum temperature for the production of the enzymes and mycelial growth was 30℃. The optimum pH for the production of avicelase and β-glucosidase was 5.0 equally and CMCase 5.5. The activities of avicelase and CMCase were the highest at 8 and 10 days of culture, respectively and that of β-glucosidase at 16 day culture. The growth of mycelium was the highest at 12 days of culture at pH 5.0.
동결이 두류의 cooking time 과 맛에 미치는 영향
최윤희,윤세억,김명곤,이덕례 한국농화학회 1992 Applied Biological Chemistry (Appl Biol Chem) Vol.35 No.4
The effect of freezing on cooking times, tastes and microstructures of beans were examined. Freezing was effective in shortening of cooking time and improving of the taste: while the cooking time was reduced to one-half by freezing, textures, flavors and overall acceptabilities of black bean and soybean were improved by freezing. A high correlation was found between sensory texture and Instron puncture force, and sensory texture was predictable from puncture force using equation. The microstructure of cotyledonary cells of soybean was characterized with thick cell wall and no difference was observed between frozen and non-frozen soybean. But the spherosome enclosing the protein body was destructed by freezing.
Purification and Properties of a Cell-bound Inulase from BaciIIus subtilis
Uhm, Tai Boong,Kwon, Young Ju,Yun, Se Eok,Hong, Jai Sik 전북대학교 농업과학기술연구소 1986 農大論文集 Vol.17 No.-
A cell-bound inulase (β-fructofuranoside fructohydrolase, EC 3.2.1. 26) from Bacillus subtilis has been purified to homogeneity through a sequence of lysozyme treatment, acetone fractionation, chromatography on Sephadex G-100, DEAD-Sephadex treatment, HPLC and isoelectric focusing method. The molecular weight of the enzyme was 49,000. The enzyme had a pI point of 5.1. The hydrolysis patter of the substrate by this enzyme ws a exo-cleavage type which showed gradual shift to the lower degree of polymerization of fructan during the enzyme-substrate reaction.