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Papaya Latex에 있는 단백질분해효소(蛋白質分解酪素)들의 열불활성(熱不活性)에 관하여
노봉수,박관화,Noh, Bong-Soo,Park, Kwan-Hwa 한국식품과학회 1980 한국식품과학회지 Vol.12 No.3
파파이야 라텍스를 $(NH_4)_2SO_4$,분획 및 CM-cellulose column을 통과시켜 두개의 획분으로 분리하고 각 획분 별로 pH 7.0, $60{\sim}90^{\circ}C$에서 열 불활성 실험을 행하고 다음과 같은 열역학적인 자료를 얻었다. 1. fraction I 의 z-value는 $25^{\circ}C$이었고 $70^{\circ}C$에서 활성화 엔탈피 (enthalpy of activation) 89.5 kJ/mol, 활성화엔트로피 (entropy of activation) -44.0 kJ/mol K, 활성화 자유에너지(free energy of activation) 104.6 kJ/mol이었다. 2. fraction II 의 z-value는 $23^{\circ}C$이고 $70^{\circ}C$에서 활성화 엔트로피 -22.0 kJ/mol K, 활성화 자유에너지 104.2 kJ/mol이었다. 3. fraction I과 fraction II를 혼합한 경우의 z-value는 $24.6^{\circ}C$, $70^{\circ}C$에서 활성화 엔탈피 90.9 kJ/mol, 활성화 앤트로피 -38.8 J/mol K, 활성화 자유에너지 104.2 kJ/mol이었다. 4. 조 추출액의 z-value는 $23.2^{\circ}C$이고 $70^{\circ}C$에서 활성화 엔트로피 113.8 kJ/mol, 활성화 엔트로피 22.0 kJ/mol K, 활성화자유에너지 106.2 kJ/mol이었다. 이상의 결과에서 fraction I 이 fraction II 보다 열에 안정하다고 볼 수 있었고 파파이야 라텍스에 있는 단백질 분해 효소의 열 안정성은 주로 fraction I 에 기인하는 것 을 알 수 있었다. Proteases from papaya latex were partially purified by ammonium sulfate precipitation and separated into two fractions (Fraction I and II ) by carboxymethyl cellelose column chromatography. Each fraction, mixture of the two fractions, and crude extract of the papaya latex at pH 7.0 were inactivated at the range of $60{\sim}90^{\circ}C$ and thermal properties of the enzymes were investigated. In the thermal inactivation of fraction I, the enthalpy of activation was 89.5 kJ/mol; the entropy of activation, -44.0 J/mol K; the free energy of activation, 104.6 kJ/mol; z-value, $25^{\circ}C$. For fraction II, the enthalpy of activation was 96.5 kJ,/mol; the entropy of activation, -22.0 J/mol K; the free energy of activation, 104.0 kJ/mol; z-value, $23^{\circ}C$. For the mixture of fraction I and II, the enthalpy of activation was 90.9 kJ/mol; the entropy of activation, -38.8 J/mol·K; the free energy of activation, 104.2 kJ/mol; z-value, $24.6^{\circ}C$. For crude extract, the enthalpy of activation was 113.8 kJ/mol; the entropy of activation, 22.0 J/mol·K; the free energy of activation, 106.2 kJ/mol; z-value, $23.2^{\circ}C$. It was indicated that the fraction I was more heat-stable than the fraction II and this suggested that the thermal stability of the proteases in papaya latex is probably due to the fraction I.
전자코를 이용하여 국내산 및 수입산 작약의 향 비교분석을 통한 원산지 판별
노봉수,오세연 서울여자대학교 자연과학연구소 2003 자연과학연구논문집 Vol.15 No.-
약초 작약의 원산지를 판별하기 위하여 SAW 센서가 내장된 GC로 구축된 전자코 시스템을 이용하여 휘발성 성분을 분석하였다. 사용된 시료는 별도의 전처리 과정 없이 분석되어, 30초이내에 얻어진 hertz 값 (Frequency) 과 이를 미분하여 표현한 크로마토그램을 VaporPrint이미지 소프트웨어를 사용하여 패턴화하였으며 패턴인식을 통하여 비교한 결과, 수입산 작약의 패턴과 국내산 작약의 패턴이 차이를 나타냄으로 원산지 판별을 할 수 있었고 RT_(6.55)과 RT_(10.55) 성분의 peak 면적비 비율의 평균값이 수입산은 평균 3.141 인데 비하여, 국내산 작약의 경우 0.818로 차이가 있었다. The origin of special medicinal herb such as Paeomia albiflora were investigated using electronic nose. Volatile components from raw material were detected by Surface Acoustic Wave (SAW) based electronic nose (so called z-Nose) without any pretreatment. An electronic nose discriminated domestic medicinal herb from the imported herb. This was achieved by using a pattern recognition and a visual pattern, called a VaporPrint derived from the frequency and chromatogram of the SAW sensor. The origin of Paeomia albiflora were discriminated using VaporPrint directly, and also the imported Paeomia albiflora and the domestic herb could be separated using the ratio of peak area at RT_(6.55)/RT_(10.55) in chromatogram from z-Nose.
노봉수 漢陽大學校 韓國生活科學硏究所 2003 韓國 生活 科學 硏究 Vol.- No.21
It's important to detect the specific compounds and control quality of food materials. An electronic nose was an instrument, which comprised of an array of electronic chemical sensors with partial specificity and an appropriate pattern-recognition system, capable of recognizing simple or complex odors. The good correlation between sensory score and response of electronic nose was shown. Lipid oxidation of rape seed oil was described as olfactory images after heating 160℃. Major volatile components in Korean style of soybean paste was changed on basis of concentration of standard component. Discriminations of habitat for agricultural product such as sesame, youngi and black rice were carried out. Irradiation dose of meat was predicted by electronic nose. Principal component first scores were well correlated with dosage of irradiation. And shelf life of soybean milk was predicted with electronic nose and artificial neural network system. Therefore, the electronic nose can be useful for evaluation of quality of food and prediction of shelf-life of foods as an electronic sensory evaluation.