효소제를 첨가한 비지의 발효과정중 탄수화물 성분변화에 관한 연구

이귀주,Lee, Gui-Ju 생화학분자생물학회 1984 한국생화학회지 Vol.17 No.1

본 연구는 비지를 효소제로 선처리한 후 자연발효시킴으로서 비지의 탄수화물 이용을 목적으로 하였다. 비지는 건중량으로 약 40.2%의 탄수화물을 함유하며 Total dietary fibre함량은 21.7%였다. Dietary fibre 성분은 Cellulose가 53.1%, Hemicellulose가 46.8%, Lignin이 9.4%였다. 비지의 발효과정중 glucose 함량은 증가하였으며 효소제 첨가에 의해 촉진되었다. 이것은 발효초기 Hydrolytic enzyme들에 의한 digestion으로 생성된 glucose, amino acids, fatty acids가 비지발효에 관여하는 미생물의 영양원이 되어 glucose 함량을 증가시키는 것으로 생각된다. 비지의 발효과정중 Starch와 Cellulose 함량은 감소하였으며 특히 Starch가 Cellulose보다 감소율이 높았다. 효소제를 첨가한 비지의 발효과정중 glucose 함량의 증가와 Starch, Cellulose의 감소는 $30^{\circ}C$에서 가장 높았다. 이상의 결과로부터 비지를 효소제로 선처리하여 발효시킨 후 메주제조에 혼합함으로써 비지의 이용이 가능하다고 생각된다. This study was aimed for the utilization of carbohydrate in the soybean curd residue by pre-treatment of hydrolytic enzymes and following natural fermentation. The content of carbohydrate of soybean curd residue was 40.2% on the dry basis and that of total dietary fibre was 21.7%. The composition of dietary fibre in cellulose, hemicellulose, and lignin were 53.1%, 46.8% and 9.4%, respectively. The amount of glucose was increased through the fermentation and its increase was accelerated by pretreatment of hydrolytic enzymes. This phenomenon was believed that glucose, amino acids and fatty acids produced by hydrolytic enzymes improved the nutritional sources for microorganisms involving in the fermentation of soybean curd residue. However, the amount of starch and cellulose was decreased during the fermentation and the rate of disappearance of starch was faster than that of cellulose. The optimum temperature was $30^{\circ}C$ for the increase of glucose amount and the decrease of starch and cellulose in the soybean curd residue in the fermentation. The results taken together suggest that the soybean curd residue is worth to be utilized after simple treatment of enzymes, and the residues can be added to the Meju preparation.

효소제를 첨가한 비지의 발효과정중 탄수화물 성분변화에 관한 연구

이귀주 ( Gui Ju Lee ) 생화학분자생물학회 1984 BMB Reports Vol.17 No.1

This study was aimed far the utilization of carbohydrate in the soybean curd residue by pre-treatment of hydrolytic enzymes and following natural fermentation. The content of carbohydrate of soybean curd residue was 40.2% on the dry basis and that of total dietary fibre was 21.7%. The composition of dietary fibre in cellulose, hemicellulose, and lignin were 53.1, 46.8% and 9.4%, respectively. The amount of glucose was increased through the fermentation and its increase was accelerated by pretreatment of hydrolytic enzymes. This phenomenon was believed that glucose, amino acids and fatty acids produced by hydrolytic enzymes improved the nutritional sources for microorganisms involving in the fermentation of soybean curd residue. However, the amount of starch and cellulose was decreased during the fermentation and the rate of disappearance of starch was faster than that of cellulose. The optimum temperature was 30℃ for the increase of glucose amount and the decrease of starch and cellulose in the soybean curd residue in the fermentation. The results taken together suggest that the soybean curd residue is worth to be utilized after simple treatment of enzymes, and the residues can be added to the Meju preparation.

미강에 함유된 리폭시게나제외 분리 , 정제 및 효소의 특성에 관한 연구

전덕영,이귀주,이현재 ( Deuk Young John,Gui Ju Lee,Hyun Jae Lee ) 생화학분자생물학회 1981 BMB Reports Vol.14 No.3

A form of lipoxygenase (EC 1. 13. 11. 12) was isolated from rice brans which were obtained from the milling of rice caryopsis, and was purified partially but to give an electrophoretically homogeneous form. The molecular weight of the enzyme was found to be about 100, 000 daltons based on the gel filtration experiment. The optimum activity for the catalytic hydroperoxidation by rice bran lipoxygenase was obtained at neutural pH (pH 6. 8 to 7. 0) and at 30℃. The enzyme show ed a relative stability under the neutral pH and at room temperature, but a marked deactivation of the enzyme protein was observed at the preincubation temperature abov a 50℃. The first order deactivation constants for the enzyme were calculated to be 0.002, 4.014, 0.136 and 0.281 per minute at 40, 50, 60 and 70℃, respectively. The isoelectric point of the enzyme was about 4. 8 based on the isoelectrofocusing experiment, The enzyme was found to be very specific toward linoleate for the hydroperoxidation as in the case of the soybean enzyme, but the estimated K_m values for linoleate and molecular oxygen were found to be about the same. Based on the steady state kinetic experiment measuring the initial velocity of the enzyme reaction, it was also suggested that the hydroperoxidation of linoleate is proceeded through the formation of a ternary complex between the enzyme and two substrate ligands.

Rice Bran Lipoxygenase : Purification and Characterization

전덕영,이귀주,이현재,John, Deuk-Young,Lee, Gui-Ju,Lee, Hyun-Jae 생화학분자생물학회 1981 한국생화학회지 Vol.14 No.3

쌀의 도정 과정 중 얻어지는 미강으로부터 lipoxygenase를 분리, 정제하였으며 이 효소가 지닌 과산화 반응의 촉매작용 특성에 관하여 연구 검토하였다. 이 효소의 분자량은 약 100,000 daltons 이었으며 효소의 등전점 (pI) 값은 4.8로 얻어졌다. 이 효소는 상온하에서는 비교적 안정성을 보이고 있으나 $50^{\circ}C$ 이상에서는 상당한 불활성화 현상을 일으키고 있었으며, 이 경우 온도 변화에 따른 불활성화 상수값 $(K_d)$은 40, 50 및 $60^{\circ}C$에서 각각 0.002, 0.014 및 0.136 $min^{-1}$로 얻어졌다. 이 효소가 지닌 기질 특이성은 대두 효소에서와 비슷하였으며 리놀레산 기질에 대한 과산화반응의 촉매 활성도는 중성 pH (6.8~7.0)와 $30^{\circ}C$에서 최대값을 보였다. 한편 효소 기질간의 친화력은 $K_m$ 값을 비교할 때 리놀레산과 산소분자는 비슷한 값인 약 100 ${\mu}M$로서 얻어졌다. 그밖의 효소반응의 초기 속도 측정에 의한 반응 속도론적 실험을 통하여 리놀레산의 과산화반응 양상에 대하여도 고찰해 보았다. A form of lipoxygenase (EC 1. 13. 11. 12) was isolated from rice brans which were obtained from the milling of rice caryopsis, and was purified partially but to give an electrophoretically homogeneous form. The molecular weight of the enzyme was found to be about 100, 000 daltons based on the gel filtration experiment. The optimum activity for the catalytic hydroperoxidation by rice bran lipoxygenase was obtained at neutural pH (pH 6. 8 to 7. 0) and at $30{^{\circ}C$. The enzyme show ed a relative stability under the neutral pH and at room temperature, but a marked deactivation of the enzyme protein was observed at the preincubation temperature above a $50^{\circ}C$. The first order deactivation constants for the enzyme were calculated to be 0.002, 4.014, 0.136 and 0.281 per minute at 40, 50, 60 and $70^{\circ}C$, respectively. The isoelectric point of the enzyme was about 4. 8 based on the isoelectrofocusing experiment, The enzyme was found to be very specific toward linoleate for the hydroperoxidation as in the case of the soybean enzyme, but the estimated $K_m$ values for linoleate and molecular oxygen were found to be about the same. Based on the steady state kinetic experiment measuring the initial velocity of the enzyme reaction, it was also suggested that the hydroperoxidation of linoleate is proceeded through the formation of a ternary complex between the enzyme and two substrate ligands.

감자의 Vitamin C의 변화에 대한 Blanching 온도 및 조리 방법의 영향

정현미(Hyoun-Mi Chung),이귀주(Gui-Ju Lee) 한국식품과학회 1989 한국식품과학회지 Vol.21 No.6

미강 Lipase의 효소 화학적 성질에 대한 연구

최미자(Mi Ja Choi),이귀주(Gui Ju Lee) 韓國營養學會 1981 Journal of Nutrition and Health Vol.14 No.3

비지의 발효과정중 발효미생물 및 성분변화

이문숙(Moon-Sook Lee),김길환(Kil-Hwan Kim),이귀주(Gui-Ju Lee) 한국식품과학회 1987 한국식품과학회지 Vol.19 No.6

한국산 소맥과 수입 소맥의 무기질 특성과 phytate 비교

고봉경(Bong-Kyung Koh),임승택(Seung-Taik Lim),이귀주(Gui-Ju Lee) 한국식품과학회 2000 한국식품과학회지 Vol.32 No.2

김치의 발효과정 중 펙틴질과 조직감의 변화에 대한 젓갈과 Chitosan 첨가의 영향

이귀주,안선정 한국조리과학회 1995 한국식품조리과학회지 Vol.11 No.3

새우젓과 멸치젓 그리고 키토산을 첨가하여 김치를 제조하고 김치의 숙성과정 중 pH와 산도, 조직감의 변화 및 pectin 질의 변화를 알아보았으며 또한 젓갈, chitosan을 첨가한 김치에 대한 관능 평가를 실시한 결과는 다음과 같다. 1. 김치의 숙성과정 중 pH는 감소하였으며 멸치젓 첨가군 새우젓 첨가군 대조군 키토산 첨가군의 순서로 감소하였다. 산도는 대조군이 숙성초기 0.28%에서 숙성말기 0.97%로 증가하였으며 멸치젓 첨가군은 0.27%에서 1.06%로, 새우젓 첨가군은 0.27%에서 1.03%로, 키토산첨가군은 0.26%에서 0.79%로 증가하였으며 멸치젓 첨가군 새우젓 첨가군 대조군 키토산 첨가군의 순서로 증가하였다. 2. 압착 시험에 의한 김치의 조직감 변화에서 압착 변형력은 김치의 숙성과정 중 대조군은 5.0㎏∼1.6㎏로 멸치젓 첨가군은 6.0㎏∼1.4㎏로, 새우젓 첨가군은 6.5 ㎏∼1.5㎏로, 키토산 첨가군은 6.0 ㎏∼2.5㎏의 범위로 감소하였으며 멸치젓 첨가군 새우젓 첨가군 대조군 키토산 첨가군의 순서로 감소하였다. 3.배추의 AIS로 부터 펙틴을 추출하여 HWSP, HXSP, HCISP로 분획한 함량비는 HWSP는 대조군, 새우젓 첨가군, 멸치젓 첨가군 순으로 숙성과정 중 증가하는 경향을 보였으나 키토산 첨가군은 소량 감소하는 경향을 나타내었다. HXSP는 모든 첨가군에서 모두 증가하는 경향을 나타내었다. HCISP는 멸치젓 첨가군, 새우젓 첨가군, 대조군 순서로 감소하였다. 이와는 달리 키토산 첨가군은 증가하는 경향을 나타내었다. 4.김치의 조직감 함수에 관한 관능 검사를 실시한 결과 숙성 3일과 5 일에 hardness, crispness와 chewiness는 키토산 첨가군이 다른 첨가군들 보다 높은 점수를 얻었다. 또한 김치의 pH, 산도, 압착변형력과 김치의 조직감 함수에 대한 관능 검사 결과 가장 높은 상관관계를 나타낸 조직감 수는 crispness이었다. 로부터 pH와 압착변형력은 crisponess와 양의 상관 관계를 나타내었으며 산도와 crisponess와는 음의 상관관계를 나타내었다. 이상의 결과로부터 chitosan의 첨가는 김치의 숙성과정 중 압착변형력을 증가시킨 것으로 나타났다. 또한 펙틴질의 분포에 영향을 주어 HWSP는 감소하고 HXSP는 증가하였으며 HCISP는 감소시킨 것으로 나타났다. This study was conducted to examine the effects of fish sauces from shrimp and anchovy and chitosan on the changes in pH, acidity, texture, and pectin fraction during Kimchi fermentation. Also, we conducted sensory evaluation on the textural properties of various Kimchis. The results were as follows: During fermentation, pH was decreased in the order of fermented anchovy sauce, fermented shrimp and control. And acidity was increased in the same order. But the addition of chitosan retarded the decrease in pH and increase in acidity. The compression force of various Kimchis during fermentation was decreased in the rder of fermented anchovy sauce, fermented shrimp, control and the addition of chitosan. During fermentation, hot water soluble pectin (HWSP) of control, fermented shrimp and fermented anchovy sauce increased whereas HCI soluble pectin (HCISP) in there treatments decreasd. On the while, HWSP decreased and HCISP increased by addition of chitosan. Sensory scare for the texture parameters such as hardness, crispness and chewiness of various Kimchis after the 3rd and 5th days of fermentation showed that hardness, crispness and chewiness were higher in chitosan treatment than in other treatments. The pH and acidity, compression force of Kimchis were appeared to be most highly correlated with crispness, showing that pH and compression force gave positive correlation and acidity gave negative correlation with crispness respectively. From the above results, chitosan addition was observed to infuluence the textural properties of Kimchi and their pectic substance.

품종별 한국산 감자 슬라이스의 냉장 중 Polyphenol oxidase , 페놀함량 및 갈변정도의 변화

이귀주,정현미 한국식생활문화학회 1995 韓國食生活文化學會誌 Vol.10 No.2

Three potato cultivars, Sumi, Daejima and Namjak, were prepared as slices. They were dipped in distilled water for 20 seconds. The potato slices were packed in polyethylene bags and stored at 5℃. Browning degree, total phenol and chlorogenic acid contents and polyphenol oxidase (PPO) activity were measured. And the correlation analysis of browning parameters were conducted. The results were as follows. There were increase in browning degree, phenolic content and PPO activity during cold storage of potato slices with different cultivars. Among three cultivars, Sumi showed the highest browning degree, phenolic content and PPO activity and also showed the highest % increase of browning and PPO activity during cold storage. On the contrary, Daejima was the lowest. But Daejima showed the highest % increase in phenolic contents during cold storage. With Sumi, browning degree was significantly correlated with PPO activity and phenolic contents (p<0.05). With Daejima and Namjak, a significant correlation was found between browning degree and PPO activity (p<0.05). From the above results, enzymatic browning reactions of potato slices and factors affecting them were dependent on cultivar. Among the tested three cultivars, Daejima showed the lowest browning degree during cold storage and thus seems to be desirable for minimal processing.