Effects of Phosphorylation and Acetylation on Functional Properties and Structure of Soy Protein

Nam-Soo Kim(김남수),Dae-Young Kwon(권대영),Young-Jung Nam(남영중) 한국식품과학회 1988 한국식품과학회지 Vol.20 No.5

Physicochemical Properties and Gelatinization Kinetics of Covered Barley Starch

Nam-Soo Kim(김남수),Young-Jung Nam(남영중),Byong-Yong Min(민병용) 한국식품과학회 1987 한국식품과학회지 Vol.19 No.1

김치의 저장중 향미 성분의 변화

허우덕(Woo-Derek S. Hawer),하재호(Jae-Ho Ha),석호문(Ho-Moon Seog),남영중(Young-Jung Nam),신동화(Dong-Wha Shin) 한국식품과학회 1988 한국식품과학회지 Vol.20 No.4

Physicochemical Properties and Gelatinization Kinetics of Covered Barley Strach

김남수,남영중,민병용,Kim, Nam-Soo,Nam, Young-Jung,Min, Byong-Yong Korean Society of Food Science and Technology 1987 한국식품과학회지 Vol.19 No.1

올보리 전분의 물리화학적 특성 및 흐좌기작을 구명하였다. 올보리 전분의 크기는 $13-28{\mu}$였으며, 전분의 모양은 난형이나 원형이었다. 호화온도의 상숭에 따라 팽윤도와 용해도는 증가하여 $90^{\circ}C$에서 최대치인 7.22와 2.28%에 이르렀다. 올보리 전분에 있어서의 광투과성의 증대는 $80^{\circ}C$와 $90^{\circ}C$ 사이에서 완료되었다. 올보리 전분의 호화반응은 2단계로 나타났으며. 1단계 호화반웅의 활성화 에너지는 23.84 kcal/mole, 2단계 호화반응외 활성화에너지는 $80^{\circ}C$ 이하에서는 33.48kcal/mole, 그 이상에서는 72.82 kal/mole이었다. Physicochemical properties and gelatinization kinetics of Ol barley starch were studied. The granule size was $13-28\;{\mu}$ and the granule shape was oval or circular. Also, Ol barley starch had amylose content of 32%. Swelling power and solubility reached to the maximum values of 7.22 and 2.28% at the gelatinization temperature of $90^{\circ}C$. The pasting temperature of starch was slightly higher than those of powder and defatted powder. Most of the increase in light penetration was accomplished from the gelatinization temperature of $80^{\circ}C$ to $90^{\circ}C$. The gelatinization reaction of lL barley starch occurred in 2 stages. The activation energy of lst stage gelatinization reaction was 23.84 kcal/mole, whereas activation energies of 2nd stage gelatinization reaction were 33.38 and 72.82 kcal/mole around $80^{\circ}C$.

국내산 조전분 호화액의 유동특성

김남수(Nam-Soo Kim),남영중(Young-Jung Nam) 한국식품과학회 1989 한국식품과학회지 Vol.21 No.6

들깨의 볶음처리와 산가수분해에 의한 세포모델계 Quinone Reductase 활성유도능의 변화

홍은영(Eun-Young Hong),강희정(Hee-Jung Kang),권정숙(Chong-Suk Kwon),남영중(Young-Jung Nam),서명자(Myung-Ja Suh),김정상(Jong-Sang Kim) 한국식품영양과학회 1997 한국식품영양과학회지 Vol.26 No.2

발암물질의 해독에 관여하는 2상 효소계의 지표효소인 QR을 활성화시키는 암예방성분의 존재여부를 탐색한 이전의 연구에서 들깨박의 메탄올 추출물이 hepalclc7 cell에서 높은 QR 유도활성을 나타내었다. 본 연구에서는 탈지공정에 앞서 실시되는 볶음과정에서 비활성상태로 존재하던 QR inducer가 활성상태로 유리되는 것으로 가정하고 산가수분해와 볶음처리를 한 후, 각각의 메탄올 추출물에 대한 QR 유도활성을 측정하였다. 100℃에서 30,60,120분간 산가수분해시킨 날들깨박의 메탄올 추출액은 가수분해시간이 증가할수록 세포의 QR 활성유도능이 증가하는것으로 나타났다. 180℃와 200℃에서 5, 10, 20분간 볶은 들깨박의 경우, QR유도 활성은 날들깨박에 비해 높았으며, 묶음시간이 걸어질수록 증가하는 경향을 보였다. 볶은 들깨박의 메탄올 추출액은 농도가 증가함에 따라 비례적으로 QR 효소 활성을 증가시켰다. 탈지들깨박이 동물조직의 QR 효소활성에 미치는 영향을 생쥐를 이용하여 확인한 결과, 볶은 들깨박의 메탄올 추출물은 QR 효소활성을 간과 위에서 유의적으로 증가시켰고, 날들깨박은 간과 폐에서 유의적으로 효소활성을 증가시켰다. 이렇듯 들깨박은 동물의 여러기관에서 암예방의 지표효소인 QR을 유도하는 것으로 나타나, 발암 물질로부터 생체를 보호하는 물질을 함유하고 있을 가능성이 높은 것으로 추정된다. Increased activities of phase 2 enzymes including quinone reductase(QR) have been reported to be associated with protection of animals from neoplastic, mutagenic, and other toxic effects of many carcinogens. In previous study, we found that methanol extract of roasted and defatted perilla meal induced the activity of quinone reductase, an anticarcinogenic marker enzyme, in murine hepalc1c7 cells. Current study showed that unroasted perilla had a limited QR-inducing activity, suggesting that roasting cause the generation of active component(s). Thus we hypothesized that QR inducer in perilla might be covalently linked to sugar moiety and released during roasting process. Methanol extract of defatted raw perilla was subject to acid treatment in order to hydrolyze the potential sugar moiety. Prolonged hydrolysis of methanol extract of defatted raw perilla at 98~100℃ increased the ability to induce cytosolic QR activity of hepalclc7 cells. Furthermore roasting at 180 and 200℃ resulted in significant induction of QR activity. The result strongly support the idea that QR inducer(s) is present in bound form in raw perilla and released during roasting. Cellular QR activity was induced proportionately with the increase of concentration of methanol extract of roasted perilla. The induction of QR by defatted perilla was also examined in the cytosols of liver, small intestine, stomach, lung and kidney of male ICR mice. Induction patterns showed specificity with respect to target tissue and roasting of perilla. Unroasted perilla meal (defatted) significantly induced QR in liver and lung, while roasted perilla meal induced QR in liver and stomach. The observation that raw perilla showed similar QR induction patterns to roasted perilla is consistent with our proposal that QR inducer(s) is present in bound form and released by physical and chemical treatments as digestive or microbial enzymes could release the inducers from inactive glycoside forms in gastrointestinal tract of mice. In conclusion, perilla could exert protective effect against chemically induced carcinogenesis by inducing phase 2 enzymes in biological systems regardless of chemical and physical process such as roasting.

볶은 들깨박으로부터 암예방효소계 활성성분의 분획

홍은영(Eun-Young Hong),강희정(Hee-Jung Kang),서명자(Myung-Ja Suh),남영중(Young-Jung Nam),권정숙(Chong-Suk Kwon),김정상(Jong-Sang Kim) 한국식품영양과학회 1997 한국식품영양과학회지 Vol.26 No.2

볶은 들깨박에 존재하는 항암효소계 유도물질을 분리하기 위해 용매분획과 preparative TLC를 실시하여 이들에 대한 암예방지표효소인 quinone reductase와 AHH 유도활성을 조사하였다. 볶은 들깨박의 메탄올 추출물을 용매분획하여 QR을 측정한 결과 chloroform층에서 가장 높은 활성이 나타났다. 들깨박 메탄올 추출물을 TLC로 분리한 분획가운데 QR과 AHH유도활성은 F1R_f= 0.8)에서 가장 높았으며, 항산화능은 F1(R_f=0.8)과 F2 (R_f=0.7)에서 가장 강한 것으로 나타나 QR유도성분과 항산화성분이 동일성분일 가능성이 높은 것으로 사료 된다. Elevation of the activities of phase 2 enzymes such as quinone reductase(QR) provides protection against several types of neoplasia. In this study, we performed partial purification of QR inducer(s) from roasted and defatted perilla meal by solvent fractionation and thin layer chromatography. Cellular QR induction was most notable in chloroform fraction of roasted perilla extract, compared with other solvent fractions. QR inducer(s) was partially purified by TLC, with 0.8 of R_f value in n-butanol : n-propanol : 2N-ammonium hydroxide(10 : 60 : 30). AHH-inducing activity in TLC fractions isolated from methanol extracts of roasted perilla comigrated with QR-inducing fraction, suggesting that QR and AHH are induced by the same compound. TLC fractions shown strong QR-inducing activity also had a potent antioxidative activity, suggesting that cellular QR enzyme is induced by antioxidant(s) present in roasted perilla.

Kinetic Study on the Gelatinization of Barley Starch

목철균,이상효,남영중,민병용,Mok, Chul-Kyoon,Lee, Sang-Hyo,Nam, Young-Jung,Min, Byong-Yong Korean Society of Food Science and Technology 1985 한국식품과학회지 Vol.17 No.6

$60{\sim}95^{\circ}C$의 온도범위에서 보리전분희석액의 호화를 속도론적으로 조사분석하였다. 보리전분의 호화속도는 온도의존성이 컸으며 $90^{\circ}C$ 이상에서의 호화는 1단계의 1차반응에 속하였으나 $85^{\circ}C$ 이하에서는 2단계의 1차반응으로 구성됨을 확인하였다. $85^{\circ}C$ 이하의 온도에서 반응제 1단의 반응속도는 반응제 2단의 경우에 비하여 큰값을 나타내었다. 반응제 1단의 활성화에너지는 31.93 Kcal/g mole 이었으며 반응제 2단의 활성화에너지는 $75^{\circ}C$ 이상에서는 78.49 Kcal/g mole, $75^{\circ}C$ 이하에서는 23.41 Kcal/g mole 이었다. The gelatinization kinetics of barley starch in dilute system (1% w/v concn.) at the temperature range of $60{\sim}95^{\circ}C$ was investigated. The gelatinization rate was extremely temperature dependent. The gelatinization at the temperature above $90^{\circ}C$ was an one step 1st order reaction throughout the gelatinization time, but that below $85^{\circ}C$ consisted of two stages which showed different reaction rates. The reaction rate of the 1 st stage was greater than that of the 2nd stage. The activation energy of the 1 st stage was 31.93 Kcal/g mole and those of the 2nd stage were 78.49 and 23.41 Kcal/g mole above and below $75^{\circ}C$, respectively.

국내산 조전분의 이화학적 특성

김남수,석호문,남영중,Kim, Nam-Soo,Seog, Ho-Moon,Nam, Young-Jung 한국식품과학회 1987 한국식품과학회지 Vol.19 No.3

국내산 메조와 차조로부터 전분을 분리, 정제하고 그 이화학적 특성을 구명하였다. 메조전분과 차조전분의 blue value는 각각 0.69, 0.32였으며, 아밀로스 함량은 각각 28.0%, 8.0%였다. 메조전분과 차조전분의 수분결합력은 88.1%와 80.0%였고, 분입자의 크기는 $5{\sim}13\;{\mu}$와 $7{\sim}17\;{\mu}$였다. 60, $70^{\circ}C$의 호화온도에 비해 80, $90^{\circ}C$의 호화온도에서 괭윤도가 현저히 증대되어 $90^{\circ}C$에서의 메조전분과 차조전분의 팽윤도는 각각 13.58, 18.50%였다. 한편, 용해도도 호화온도 상승에 따라 증가하였다. 0.1% 전분현탁액의 광투과도는 메조전분에 있어서는 $70^{\circ}C$이상, 차조전분에 있어 서는 $65^{\circ}C$이상에서 증가하기 시작했다. 한편, 호화개시온도와 최대점도는 메조전분의 경우 $71.7{\sim}73.7^{\circ}C$, $300{\sim}460\;B.U.$였고, 차조전분에 있어서는 $69.0{\sim}69.3^{\circ}C$, $800{\sim}1080\;B.U.$였다. Physicochemical properties of domestic millet starches were determined. Amylose contents of nonwaxy and waxy millet starches were 28.0 and 8.0%, respectively. The water binding capacity of nonwaxy millet starch was slightly higher than that of waxy millet starch. There was no recognizable difference on granule size between nonwaxy and waxy millet starch. Abrupt increases in swelling power over $80^{\circ}C$ of gelatinization temperature were characteristic features of millet starches. The initiation of increase in light penetration was started slightly earlier in case of waxy millet starch. Maximum viscosities of $6{\sim}7%$ nonwaxy and waxy millet starch were 300-460 and 800-1080 B.U., respectively. The conspicuous break-down was noticed in waxy millet starch.

Mouse hepatoma 세포를 이용한 농산부산물로부터 quinone reductase활성물질의 탐색

김정상(Jong-Sang Kim),남영중(Young Jung Nam),김주원(Joo-Won Kim) 한국식품과학회 1995 한국식품과학회지 Vol.27 No.6