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서형주,김경미,김영순 高麗大學校 倂設 保健大學 保健科學硏究所 1999 保建科學硏究論集 Vol.8 No.1
Protease activities were measured in beans and green peppers used as cooking material or a side dish. Protease in yellow soybean and black soybean were high activities (255 unit and 186 unit, respectively) among soybeans and green papers. Kwari pepper that had highest activity of protease among green peppers showed 58 unit of protease activity. After dialysis, remaining activities of soybeans and green peppers were 67-77% and 22-63%, respectively. Remaining activities in yellow soybean, black soybean, mungbean and small red bean were 82%, 77%, 72% and 67%, respectively. And those in green pepper, Kwari pepper and Chungyang pepper were 63%, 55% and 23%, respectively. In the result of thawing after freezing the proteases, remaining activities in beans and green peppers were 75-100% and 45-82%, respectively. The protease activities in beans and green peppers were decreasing with increasing heating time at 60℃. After 10 min of heat treatment, the activities were sharply decreased. Proteolytic effects in beans and green peppers on plant protein sources (soytone and malt extract) were higher than animal protein sources (collagen, elastin, fibrin, casein and gelatin). Those on collagen and elastin were higher than the others of animal protein sources.
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서형주,유광원 高麗大學校 倂設 保健大學 保健科學硏究所 1997 保建科學硏究論集 Vol.6 No.1
Onion hydrolysate prepared with celluclast 1.5L and pectinex showed characteristics as follows ; 86% of D.H.(Degree of Hydrolysis), 54 ㎎/㎖ of total sugar, 31 ㎎/㎖ of reducing sugar, 48 ㎎/㎖ of phenols, and 83% of yield. Onion hydrolysate was processed browning reaction during storage. Browning reaction was rapidly processed under alkali condition. But changes of phenols content was showed an opposite trends of brewing degree. Browning degree was increased with decreasing concentrate degree(below 60 brix) and increasing storage temperature. And phenols content was a same trends of browning degree according to concentrate degree and storage temperature. On the contrary, browning reaction was slowly processed under neutral pH(pH 5.2-7.0), high concentrate degree(above 60 brix) and low storage temperature. Brewing degree(absorbance at 420 ㎚) was 0.352 at early storage time for 37℃ and was 0.481 at 7 days storage. Browning degree was increased with increasing storage time.
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Rhodococcus 속이 생산하는 Nitrile Hydratase의 특성
서형주 高麗大學校 倂設 保健大學 保健科學硏究所 1993 保健科學論集 Vol.19 No.1
Nitrile hydratase(NHase) from Rhodococcus sp. was purified by 3 succesive column chromatogra-phy, TMAE-cellulose, Toyopeari HW-65, and Hydroxyapitite chromatography. The enzyme have been purified about 54.5 folds with yield of 6.7%. The enzyme had a molecular weight of approximately 60 KDa and consisted of 2 subunits each having molecular weight of 28.5 and 29 KDa. The enzyme was most stable in the temperature region of 0∼35℃, and lost its activity above 40℃. The enzyme was most stable in the pH reigion of 6∼8. The optimum temperature and pH for the enzyme activity was 30˚C and 8.0, respectively. The enzyme showed wide substrate specificity, and most of the metal ions did not affect enzyme activity significantly.
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Moving reactor model for the MULTID components of the system thermal-hydraulic analysis code MARS-KS
서형주,최문희,박상욱,김건우,조형규,정법동 한국원자력학회 2022 Nuclear Engineering and Technology Vol.54 No.11
Marine reactor systems experience platform movement, and therefore, the system thermal-hydraulic analysis code needs to reflect the motion effect on the fluid to evaluate reactor safety. A moving reactor model for MARS-KS was developed to simulate the hydrodynamic phenomena in the reactor under motion conditions; however, its applicability does not cover the MULTID component used in multidimensional flow analyses. In this study, a moving reactor model is implemented for the MULTID component to address the importance of multidimensional flow effects under dynamic motion. The concept of the volume connection is generalized to facilitate the handling of the junction of MULTID. Further, the accuracy in calculating the pressure head between volumes is enhanced to precisely evaluate the additional body force. Finally, the Coriolis force is modeled in the momentum equations in an acceleration form. The improvements are verified with conceptual problems; the modified model shows good agreement with the analytical solutions and the computational fluid dynamic (CFD) simulation results. Moreover, a simplified gravity-driven injection is simulated, and the model is validated against a ship flooding experiment. Throughout the verifications and validations, the model showed that the modification was well implemented to determine the capability of multidimensional flow analysis under ocean conditions.
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서형주,최장원,Suh, Hyung-Joo,Choi, Jang-Won The Korean Society for Biotechnology and Bioengine 2010 KSBB Journal Vol.8 No.1
The mycelial dispersed growth of Cordyceps sinensis was optimized in submerged batch culture at initial pH of 5.0, 150 rpm, and $25^{\circ}C$. The morphological data showed much more dispersed growth of C. sinenesis at initial pH of 5.0. Also, projected area, main hyphal length and number of tips for the mycelial growth of initial pH 5.0 were higher than those of other initial pHs. The industrial medium for mycelial production of C. sinensis was determined to be molasses of 100 g and crushed brewery yeast of 10 g per liter as carbon and nitrogen sources, respectively. With these culture conditions, the maximum production of mycelia was approximately 30.0 g per liter by batch culture in 5-liter jar fermenter with no controlled pH. This result suggests that large-scale mycelia production of C. sinensis may be possible in submerged batch culture. The hot water extract of mycelia from C. sinensis was mainly composed of 83.0% carbohydrate, 11.8% protein, 1.9% lipid, and 2.4% ash and there were present glucose, mannose, galactose, and arabinose as molar ratio of 8.79 : 2.59 : 1.34 : 1.0 in the carbohydrate, respectively. In the experiment using spleen cell and macrophage, the extract showed potent mitogenic and immuno-stimulating activities and among various components, an important factor that contribute to the immunological activities was turned out to be carbohydrate moiety.
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