가압가열 및 Microwave 처리가 생면의 품질에 미치는 영향

박시우,김꽃봉우리,김민지,강보경,박원민,김보람,박홍민,최정수,최호덕,안동현,Bark, Si-Woo,Kim, Koth-Bong-Woo-Ri,Kim, Min-Ji,Kang, Bo-Kyeong,Pak, Won-Min,Kim, Bo-Ram,Park, Hong-Min,Choi, Jung-Su,Choi, Ho-Duk,Ahn, Dong-Hyun 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.4

중력분을 이용하여 제면한 후 가압가열, microwave 및 가압가열과 microwave 병행 처리한 후, 생면 및 삶은 면의 품질에 미치는 영향에 대하여 알아보았다. 생면의 pH는 microwave 1 min 처리구에서 무처리구와 유의적인 차이를 보이지 않았으며, 수분 함량은 autoclave 50 min 처리구에서 무처리구와 유의적인 차이를 보이지 않았고, 그 외의 처리구에서는 모두 수분 함량이 감소함을 확인하였다. 면의 색도 측정 결과는 명도는 무처리구에 비해 모든 처리구에서 감소하였으며, 적색도는 microwave 1 min 처리구는 감소한 반면, 나머지 처리구는 증가하였다. 황색도는 autoclave 50 min 처리구와 autoclave 50 min/microwave 1 min 병행 처리구에서 증가한 반면, 나머지 물리적 처리구에서는 감소하였다. 삶은 면의 색도에서는 명도, 적색도, 황색도 모두에서 무처리구에 비하여 물리적 처리구에서 증가한 값을 나타내었다. 물성 측정 결과는 경도, 부착성, 응집성, 검성, 복원성에서 무처리구와 비교시 microwave 1 min 처리구는 유의적으로 감소하였으며, 그 외 처리구에서는 유의적으로 증가한 값을 나타내었다. 탄력성과 전단력은 모든 처리구에서 유의적으로 증가하였으며, 인장력은 가압가열 30 min 처리구와 무처리구가 유의적인 차이를 보이지 않았으나, 나머지 물리적 처리구에서는 유의적으로 증가하였다. 관능 평가 결과는 생면의 경우 색 항목에서 물리적 처리구들이 유의적으로 낮은 점수를 받았다. 맛, 질감, 향 항목에서는 무처리구와 물리적 처리구간 유의적 차이를 보이지 않았다. 전체적인 기호도에서는 microwave 1 min 처리구가 가장 높은 점수를 얻었으며, 가압가열(50 min)과 microwave(1 min) 병행 처리구는 무처리구와 비슷한 점수를 얻었다. 따라서 제면 후 가압가열 및 microwave 처리가 생면 및 삶은 면에 있어서 색과 질감 항목을 보완, 개선시킨다면 알러겐성이 저감화된 면을 제품화하는데 적합할 것으로 사료되어진다. This study was conducted to determine the effects of physical treatments for quality of wet noodles. Noodles were being tried with a microwave (for 1 min), an autoclave (for 30 or 50 min), and both autoclave and microwave (for 30/1 min or 50/1 min). The results showed that the pH levels were slightly decreased after treatments of autoclave and autoclave/microwave. The moisture contents were considerably decreased as compared to the control except autoclave (50 min). After all treatments, the lightness was decreased in all samples, but, redness was increased (except microwave) and the yellowness was increased after autoclave (50 min) and autoclave/microwave (50/1 min). Texture was increased as compared to the control except microwave. In the sensory evaluation, the noodles treated with microwave, autoclave (50 min), and autoclave/ microwave (50/1 min) showed a high score in overall preference. From these results, both the autoclave and microwave methods can be applied to the wet noodles without diminishing its quality to a great extent.

Accuracy of cardiac output measurements during off-pump coronary artery bypass grafting: according to the vessel anastomosis sites

Sung Yong Park,Dae Hee Kim,Han Bum Joe,Ji Young Yoo,Jin Soo Kim,Min Kang,Yong Woo Hong 대한마취통증의학회 2012 Korean Journal of Anesthesiology Vol.62 No.5

Background: During beating heart surgery, the accuracy of cardiac output (CO) measurement techniques may be influenced by several factors. This study was conducted to analyze the clinical agreement among stat CO mode (SCO), continuous CO mode (CCO), arterial pressure waveform-based CO estimation (APCO), and transesophageal Doppler ultrasound technique (UCCO) according to the vessel anastomosis sites. Methods: This study was prospectively performed in 25 patients who would be undergoing elective OPCAB. Hemodynamic variables were recorded at the following time points: during left anterior descending (LAD) anastomosis at 1 min and 5 min; during obtuse marginal (OM) anastomosis at 1 min and 5 min: and during right coronary artery (RCA) anastomosis at 1 min and 5 min. The variables measured including the SCO, CCO, APCO, and UCCO. Results: CO measurement techniques showed different correlations according to vessel anastomosis site. However, the percent error observed was higher than the value of 30% postulated by the criteria of Critchley and Critchley during all study periods for all CO measurement techniques. Conclusions: In the beating heart procedure, SCO, CCO and APCO showed different correlations according to the vessel anastomosis sites and did not agree with UCCO. CO values from the various measurement techniques should be interpreted with caution during OPCAB. Background: During beating heart surgery, the accuracy of cardiac output (CO) measurement techniques may be influenced by several factors. This study was conducted to analyze the clinical agreement among stat CO mode (SCO), continuous CO mode (CCO), arterial pressure waveform-based CO estimation (APCO), and transesophageal Doppler ultrasound technique (UCCO) according to the vessel anastomosis sites. Methods: This study was prospectively performed in 25 patients who would be undergoing elective OPCAB. Hemodynamic variables were recorded at the following time points: during left anterior descending (LAD) anastomosis at 1 min and 5 min; during obtuse marginal (OM) anastomosis at 1 min and 5 min: and during right coronary artery (RCA) anastomosis at 1 min and 5 min. The variables measured including the SCO, CCO, APCO, and UCCO. Results: CO measurement techniques showed different correlations according to vessel anastomosis site. However, the percent error observed was higher than the value of 30% postulated by the criteria of Critchley and Critchley during all study periods for all CO measurement techniques. Conclusions: In the beating heart procedure, SCO, CCO and APCO showed different correlations according to the vessel anastomosis sites and did not agree with UCCO. CO values from the various measurement techniques should be interpreted with caution during OPCAB.

가압가열 및 microwave에 의한 중력분 반죽 gliadin의 항원성 변화

곽지희(Ji-Hee Kwak),김꽃봉우리(Koth-Bong-Woo-Ri Kim),이청조(Chung-Jo Lee),김민지(Min-Ji Kim),김동현(Dong-Hyun Kim),선우찬(Chan Sunwoo),정슬아(Seul-A Jung),김현지(Hyun-Jee Kim),최정수(Jung-Su Choi),김성원(Seong-Won Kim),안동현(Dong-Hyun 한국식품과학회 2012 한국식품과학회지 Vol.44 No.1

본 연구에서는 가압가열 및 microwave 처리에 의한 중력분 반죽 추출물 내의 gliadin 단백질의 항원성 변화에 대해 살펴보았다. 중력분 반죽에 가압가열과 microwave를 단독 또는 병행으로 처리하여 ci-ELISA, SDS-PAGE 및 immunoblotting을 실시하였으며, 가압가열 처리에 의해서 anti-gliadin IgG 항체와 gliadin과의 결합력이 다소 감소한 것을 확인하였다. 특히 30 min 이상 처리시 더욱 감소한 것으로 나타났으며, SDS-PAGE와 immunoblotting 결과에서도 gliadin band의 강도가 약해지고 항체와의 반응도 나타나지 않았다. Microwave 처리의 경우, 5 min 이상 처리시 일부 gliadin 단백질의 소실이 관찰되었으나, 항원성에는 큰 변화가 없었다. 또한 가압가열 및 microwave 병행 처리에 의해 항원-항체 결합력이 더욱 감소되었으며, 특히 가압가열 50 min, microwave 10 min 처리시 약 35.0%로 감소되었다. 이상의 결과를 통해 가압가열 처리에 의해 중력분 반죽 추출물 내 gliadin의 항원성이 감소되는 것을 확인하였으며, microwave와 병행 처리하는 경우, 더욱 감소하는 것을 확인하였다. The aim of this study was to determine the optimal physical treatment to reduce the antigenicity of gliadin in wheat dough. Medium wheat dough was treated with an autoclave (5, 10, 30, and 50 min at 121℃, 1 atm), a microwave (1, 5, and 10 min) or both (10, 30, and 50 min/5, 10 min). The proteins in the dough extracts were analyzed by SDS-PAGE and the binding ability of anti-gliadin IgG to gliadin was examined by ci-ELISA and immunoblotting. Results showed that the ability of anti-gliadin IgG to bind to gliadin in wheat dough treated with an autoclave alone or in combination with a microwave was decreased. Especially, it declined to ~77% after autoclaving for 30 min and 35% after both autoclaving for 50 min and microwaving for 5 min. In addition, the intensity of gliadin bands in SDS-PAGE were weakened and anti-gliadin IgG did not recognize gliadin in immunoblotting. However, microwaving alone did not affect the antigenicity of gliadin in wheat dough. These results indicate that autoclaving may affect the reduction of the antigenicity of gliadin in medium wheat dough. Moreover, autoclaving in combination with microwaving is more effective for reducing the antigenicity of wheat dough.

물리적 처리에 의한 강력분 밀가루 Gliadin의 항원성 변화

강보경(Bo-Kyeong Kang),김꽃봉우리(Koth-Bong-Woo-Ri Kim),김민지(Min-Ji Kim),박시우(Si-Woo Bark),박원민(Won-Min Pak),김보람(Bo-Ram Kim),안나경(Na-Kyung Ahn),최연욱(Yeon-Uk Choi),최정수(Jung-Su Choi),최호덕(Ho-Duk Choi),안동현(Dong-Hyun A 한국식품영양과학회 2014 한국식품영양과학회지 Vol.43 No.4

본 연구에서는 가압가열 및 microwave 처리가 gliadin의 항원성에 미치는 영향을 살펴보기 위해 강력분에 가압가열과 microwave를 단독 또는 병행으로 처리하여 Ci-ELISA, SDS-PAGE 및 immunoblotting을 실시하였다. 가압가열 처리의 경우 시간이 길어질수록 IgG와의 결합력이 감소하였으며, 특히 50분 처리구에서 약 87%로 가장 낮은 결합력을 보였다. 또한 SDS-PAGE와 immunoblotting 결과에서도 무처리구에서 강하게 보였던 gliadin band가 가압가열처리에 의해 거의 소실되고 항체와 반응하지 않았다. 가압가열 및 microwave를 병행 처리 시도 마찬가지로 gliadin의 결합력이 감소하였으며, 처리구 중 가압가열 50분, microwave 5분 처리구에서 약 93%로 가장 낮은 결합력을 보였다. 반면 microwave를 단독으로 처리한 경우에는 일부 단백질의 변화는 관찰되었으나, 항원성 감소에는 효과가 없음을 확인하여 단백질 변화가 항원성에는 큰 효과를 준 것 같지 않다. 이상의 결과를 통해 가압가열 단독 처리 및 가압가열 및 microwave의 병행처리 시 gliadin의 항원성이 감소함을 확인하였다. This study was conducted to evaluate the effects of physical treatments on the antigenicity of gliadin in strong wheat flour. Strong wheat flour was treated with an autoclave (5, 10, 30, 50 min), a microwave (1, 5, 10 min), or both (10, 30, 50 min/ 5, 10 min), followed by SDS-PAGE, immunoblotting, and Ci-ELISA using anti-gliadin IgG. The results indicated that the binding ability of IgG to gliadin in strong wheat flour slightly decreased after autoclaving or autoclaving/microwaving. In particular, the binding ability was reduced to about 87% after autoclaving for 50 min and to 89% after autoclaving/microwaving (50/5 min). In addition, gliadin bands in the 50 min autoclaved group disappeared in both SDS-PAGE and immunoblotting. On the other hand, the antigenicity of gliadin was unaffected by microwaving alone. In conclusion, the results of this study suggest that autoclaving may reduce the antigenicity of gliadin in strong wheat flour.

Casein micelle 의 조성에 관한 연구 : I. Micelle 크기 별에 따른 각 casein 의 구성비율 I. The relative amounts of individual caseins in the different casein micelles

김영교,신동철,전우민 한국낙농학회 1984 韓國酪農學會誌 Vol.6 No.1

本 實驗은 casein miceile의 크기에 따른 각종 casein의 構成成分을 究明하고자 超遠心分離機를 利用하여 casein micelle을 크기 別로 分類하고 DEAE-cellulose column chromatography를 이용하여 각 casein의 構成比率을 조사하였다. 그 結果를 要約하면 다음과 같다. 1. 脫脂乳를 100,000×g에서 각각 30分, 60分, 90分동안, 200,000×g에서 60分동안 遠心分離하였을 때 沈澱되는 casein micelle 量은 45.00%, 61.43%, 80.00% 및 95.00%였으며 沈澱되지 않는 serum casein量은 55.00%, 38.57%, 20.00% 및 5.00%였다. 2. 脫脂乳를 100,000×g에서 時間 差에 따라서 遠心分離하였을 때 각각 沈澱되는 casein micelle量은 10分間에는 全 casein量의 23.13%, 11∼30分間에는 30.26%, 31∼60分間에는 28.11%였으며, 60分問의 遠心分離에 의해서 沈澱되지 않는 serum casein은 17.79%였다. 3. 時問 差로 遠心分離하여 얻어진 casein micelle중 각 casein의 構成比率을 測定한 結果, α_s-casein, β-casein, κ-casein 및 γ-casein의 상대적인 量은 100,000×g, 10分의 pellet에서 각각 54%, 29%, 11% 및 6%였고, 100,000×g, 11∼30分의 pellet에서는 각각 54%, 28%, 13% 및 5%였고, 100,000×g, 31∼60分의 pellet에서는 각각 51%, 28%, 16% 및 5%로 나타났으며, serum casein은 44%, 29%, 19% 및 8%로 각각 나타났다. This experiment was carried out to study on the protein composition of casein micelles. Three micellar casein pellets and a serum casein were isolated at diferent time of ultracen trifugation. And the composition of individual caseins for the fractions was determined by DEAE-cellulose column chromatography. The results are summarized as follows: 1. When skimmilk was centrifuged for 30 min, 60 min and 90 min at 100,000g and for 60 min at 200,000g, the values for the sedimented casein micelles were 45.00%, 61.43%, 80.00% and 95.00% respectively and that of serum casein was 55.00%, 38.57%, 20.00% and 5.00% respectively. 2. When skimmilk was centrifuged for different time at 100,000g, the values for the sedimented casein micelles were 23.18% for 10 min.(pellet 1), 30.26% from 11 to 30 min.(pellet 2), 28.11% from 31 to 60 min.(pellet 3) and that of serum casein which was not sedimented at 60 min was 17.79% of the total casin. 3. The relative amounts of α_s-, β-, k- and γ-caseins in casein micelles obtained after different time of centrifugation were 54%, 29%, 11% and 8% in pellet 1, 54%, 28%, 13% and 5% in pellet 2, 51%, 28%, 16% and 5% in pellet 3,44%, 29%, 19% and 8% in serum casein respectively.

가압가열 및 Microwave 처리에 의한 중력분 Gliadin의 항원성 변화

곽지희(Ji-Hee Kwak),김꽃봉우리(Koth-Bong-Woo-Ri Kim),이청조(Chung-Jo Lee),김민지(Min-Ji Kim),김동현(Dong-Hyun Kim),선우찬(Chan Sunwoo),정슬아(Seul-A Jung),강주연(Ju-Youn Kang),김현지(Hyun-Jee Kim),최정수(Jung-Su Choi),김성원(Seong-Won 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.10

본 연구에서는 가압가열 및 microwave 처리가 gliadin의 항원성에 미치는 영향을 살펴보기 위해 중력분에 가압가열과 microwave를 단독 또는 병행으로 처리하여 Ci-ELISA, SDS-PAGE 및 immunoblotting을 실시하였다. 가압가열 처리의 경우, 처리 시간이 길어질수록 IgG와의 결합력이 감소하였으며, 특히 50분 처리구에서 약 69%로 가장 낮은 결합력을 보였다. 또한 SDS-PAGE와 immunoblotting 결과에서도 무처리구에서 강하게 보였던 gliadin band가 처리에 의해 거의 소실되고 항체와 반응하지 않았다. 가압가열 및 microwave를 병행 처리한 경우도 마찬가지로 gliadin의 결합력이 다소 감소하였으며, 처리구 중에서는 가압가열 50분, microwave 5분 처리구에서 약 73%로 가장 낮은 결합력을 보였다. 반면 microwave를 단독으로 처리하였을 때에는 일부 단백질의 변화는 관찰되었으나 항원성 감소에는 큰 영향을 미치지 않았다. 이상의 결과를 통해 가압가열을 단독 처리에 의해 gliadin의 항원성이 다소 감소되었으며, microwave 병행 처리에 의한 차이는 크게 나타나지 않은 것을 확인하였다. This study was conducted to evaluate the effect of physical treatments on the antigenicity of gliadin in medium wheat flour. The wheat flour was treated with an autoclave (5, 10, 30, 50 min), a microwave (1, 5, 10 min), and both (10, 30, 50 min/ 5, 10 min), and investigated by SDS-PAGE, immunoblotting and Ci-ELISA using anti-gliadin IgG. The results showed that the binding ability of anti-gliadin IgG to gliadin in wheat flour was slightly decreased when autoclaved or when autoclaved and microwaved. Especially, it was reduced to about 69% after autoclaving for 50 min and 73% after autoclaving for 50 min and microwaving for 5 min. In addition, gliadin bands in the 50 min autoclaved group disappeared in both SDS-PAGE and immunoblotting. On the other hand, the antigenicity of gliadin was unaffected by microwaving alone. Consequently, there were no considerable changes in using an autoclave alone or in combination with a microwave. These results suggest that autoclaving may affect the reduction of the antigenicity of gliadin in medium wheat flour.

총경동맥 폐쇄시간에 따르는 국소 뇌혈류 변화 : 실험적 연구 An Experimental Cat Model

강준기,성태경,조병일,백민우,김문찬,허춘웅,하영수,송진언 대한신경외과학회 1983 Journal of Korean neurosurgical society Vol.12 No.3

The microvasculature of the brain is also quite susceptible to ischemic insult, and substantial portions of the brain are not reperfused after restoration of the blood supply following overtime of critical ischemic periods. The purpose of this series of experiments was to determine the effects of ischemia on subsequential regional cerebral blood flow measurements and cortical electric activities following reperfusion after ischemia and also to define the proper time of vascular occlusion without irreversible neural damage. Cerebral ischemia was induced in cat by bilateral common carotid occlusions for periods of 10, 30, to 60 minutes, and the blood supply was reperfused for 3 hours after clamp-off. Regional cerebral blood flow(rCBF) was measured by hydrogen clearance technique following ischemia, restoration of blood supply and electroencephalogram recovery could be predicted according to the rCBF. Forty adult cats weighing 2.7 to 4.0㎏ were used in this study. The animals were divided into 4 groups of 10 cats each : normal control, 10 min-clamped, 30 min-clamped, and 60 min-clamped groups. The results obtained were as follows : 1) The mean rCBF was 24.6±7.0㎖/100g/min in control group. 2) Bilateral carotid occlusions resulted in a reduction of the rCBF(12.4±4.1㎖/100g/min) to 50% of control flow on both hemispheres. 3) Sequential changes of the rCBF after reperfusion : (1) There was restored the rCBF(21.3±5.1㎖/100g/min) to control flow in the 10 minutes-clamped group. (2) There was a 85% recovery of control flow in the 30 minutes-clamped group. (3) There was a only 25% recovery of control flow in the 60 minutes-clamped group. 4) A close correlation was found between cortical electrical activity and rCBF suggesting a threshold relationship. (1) The changes of cortical electric activity began to notice at rCBF less than 17.4±4.7㎖/100g/min. (2) The recovery of cortical electric activity noted at rCBF more than 10.2±2.3㎖/100g/min. 5) There was no evidence of ischemic involvement at the cortex, white matter and basal ganglia in the 10 minutes clamped group, but demonstrated a dense wedge shaped infarct at the cortex and uncus herniation in the 60 minutes clamped group. The rCBF and cortical electric activity restored to normal values in reperfusion within 10 minutes after occlusion of both common carotid arteries.

민(MIN) 설계 방법을 이용한 무인기 수평이동제어 알고리즘에 관한 연구

왕현민(Hyun-Min Wang),허경무(Kyung-Moo Huh),우광준(Kwang-Joon Woo) 대한전자공학회 2009 電子工學會論文誌-SC (System and control) Vol.46 No.3

최근 무인기의 형태는 다양한 형태로 개발되고 있으며, 탑재 장비의 고성능 소형화를 바탕으로 무인기는 소형화 되고 있다. 이러한 소형화되고 일반적인 형태가 아닌 무인기 개발에 있어, 기존의 개발방법으로는 이러한 비선형적인 요소로 인하여 정확한 모델링 및 제어기 알고리즘의 정형화하기가 어렵다. 따라서 본 논문에서는 기존이 비행체 개발 방법이 아닌, 하중 제어 개념을 적용한 Min 설계 방법의 첫 번째 단계로, 원통형 무인기에 적용하여, 수평 비행 조건과 특성 그리고 제어기 설계 알고리즘을 찾아보았다. 이러한 Min 설계 방법은 고성능 컴퓨터를 사용한 무인기 개발에 있어 실시간 시뮬레이션을 통한 비용절감과 개발기간을 단축시킬 수 있다. Recently, UAV(unmanned aerial vehicle) has evolved into various figure and become miniaturized. On using existing design method, it is hard to make modelling and standardizing design of flight control system of the figure including cylinder like pipe. These problems are caused by uncorrect express of nonlinearity in controller design. Therefore, it is developed through step of correct modelling and simulation on real time using high efficiency computer in aircraft development of various figure. This is reducing period and expense of aircraft development. For the shake of solving these problems, Min-design method has been devised by H.M. Wang. In this paper, an object of control is cylindrical UAV instead of the general figure of aircraft. It was analyzed flight condition, specification about level flight of the UAV and was presented algorithm to find control value.

동충하초 투여가 최대하 운동 시 지방연소에 미치는 영향

김철우,이용수,이상현,이상호,하민수,윤영조,이재일 한국스포츠리서치 2003 한국 스포츠 리서치 Vol.14 No.4

The purpose of this study was to evaluate effects of Cordyceps militaris on fat oxidation during submaximal exercise. Fifteen healthy male collegiate students(ingestion group, N=7; control group, N=8) participated as subjects after signing an informed consent following overnight, subjects completed maximal graded execise test on treadmill to determine exercise intensity(50%VO2max). To evaluate the fat oxidation using indirect calorimeter, it was performed submaximal treadmill to determine exercise lasting. 40min at 50%VO2max after 5day and consumed Cordyceps militaris on separate days. This study was used 2×4 two way repeated ANOVA to analyze physiological and metabolic variables between two groups and metabolic variables between two groups and four exercise periods(l0min, 20min, 30min 40min), and used Scheffe to post-hoc test. Significance was set at α=.05. The results of this study were as followed: First, there were significantly highest in ingestion group for V02, percentage of fat oxidetion(%fat), fat per kilocarolies(Fkcal), and total per kilocarolies(Tkcal)(p<.05), but respiratory exchange ration(RER) and heart rete(HR) were significantly lower in ingestion group(p<.05). Second, RER, %fat, Fkcal were significantly difference in 10, 20, 30, 40min of exercise period(p<.05). This results suggest that there is the effect of Cordyceps militaris on fat oxidation submaximal exercise. Additionally, to evaluate effect of Cordyceps militaris as ergogenic aid, it should be required the future study that included extend subjects, various dosage, and chronic consumption.

열처리에 의한 Morganella morganii와 Photobacterium phosphoreum 유래 Histidine Decarboxylase의 불활성화

박원민(Won-Min Pak),김꽃봉우리(Koth-Bong-Woo-Ri Kim),김민지(Min-Ji Kim),박지혜(Ji-Hye Park),배난영(Nan-Young Bae),박선희(Sun-Hee Park),안동현(Dong-Hyun Ahn) 한국식품영양과학회 2016 한국식품영양과학회지 Vol.45 No.3

Histamine을 생성하는 Morganella morganii와 Photobacterium phosphoreum으로부터 crude histidine decarboxylase(HDC)를 추출하여 65~121°C로 열처리한 다음 균의 생육 및 효소 활성 변화에 대해 살펴보았다. 그 결과 M. morganii와 P. phosphoreum은 모든 열처리 조건에서 비 가열 처리구와 비교 시 균의 생육이 저해됨을 확인하였다. M. morganii와 P. phosphoreum 유래 HDC의 효소 활성은 65°C에서 90% 이상의 효소 활성이 저해됨을 확인하였고, 온도가 증가함에 따라 유의적으로 활성이 억제되는 것으로 나타났다. SDS-PAGE 결과에서는 65~100°C 범위에서 비가열 처리구와 비교 시 조효소액의 단백질 패턴의 변화가 크지 않았으나, 121°C에서 단백질 band의 강도가 크게 약해졌다. Native-PAGE에서는 65°C 처리 조건에서부터 단백질 패턴의 변화가 크게 나타났다. 따라서 가열처리(65~121°C)는 histamine 생성균인 M. morganii와 P. phosphoreum의 생육을 억제할 뿐만 아니라 HDC의 효소 활성도가 저해됨을 확인하여, 식품산업에서 적용되고 있는 열처리 조건에서 histamine 생성 억제에 큰 효과가 있는 것으로 생각한다. This study was performed to investigate the effects of various thermal treatments on the growth of Morganella morganii and Photobacterium phosphoreum and activity of crude histidine decarboxylase (HDC) obtained from M. morganii and P. phosphoreum. Crude HDC and the two strains were treated at 65°C/30 min, 80°C/10 min, 100°C/10 min, and 121°C/10 min. Activity of crude HDC decreased with increasing temperature. Viable cells counts of M. morganii and P. phosphoreum were not detected in any heated samples. SDS-PAGE patterns of heated HDC did not show significant differences up to 100°C. However, at 121°C, protein band intensity was weakened. In native-PAGE, there was a major change in the pattern of HDC at 65°C. These results suggest that thermal treatment can help to reduce histamine production by reducing HDC activity and growth of M. morganii and P. phosphoreum.