http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
이양봉,김선봉,Eui-Cheol Shin 한국화학공학회 2014 Korean Journal of Chemical Engineering Vol.31 No.12
Polyphenol oxidase (PPO) from lettuce was isolated to determine the effect of its involvement in deodorizingactivity by measuring the reduction in the amount of methyl mercaptan. The enzyme and deodorizing activities of PPOfrom lettuce were evaluated using different substrates, temperatures, and pH levels. The molecular weight of purifiedPPO from lettuce was estimated to be 56 kDa. The PPO and deodorizing activities were highest at the pH range of6.0 at 20 oC and 5.0 at 10 oC, respectively. The deodorizing and PPO activities were greater for ortho-diphenols thanmonophenols and polyphenol. Especially, (+)-catechin, one of ortho-diphenols was shown in 100% PPO activity, andchlorogenic acid and caffeic acid eliminated a methylmercaptan odor up to 95%. The deodorizing activity was highestin Cu2+solution, but ascorbic acid and sodium hydrosulfite inhibited deodorizing activity. These basic data will providean optimum manufacturing condition for commercial products using lettuce extracts.
Escherichia coli B가 생산하는 글라이코겐의 특성
양지영,이양봉 釜慶大學校 1998 釜慶大學校 論文集 Vol.3 No.2
The bacterial glycogen was prepared from the cultural broth of E. coil B. Glycogen-produing bacteria could be detected with iodine staining method. E. coli B in stationary phase was stained brown due to glycogen accumulation. But purfied glycogen from E. coli B had a different parrern in iodine reaction. While rebbit glycogen was dark brown in color, bacterial glycogen was yellow and then disappeared. This phenomenum suggested that it may have different structures between glycogen of rabbit and E. coli B. In enzymatic reaction with β-amylase, bacterial glycogen produced maltose. Rabbkt glycogen had α-1,,4 linkage but bacterial glycogen had α-1,4 and α-1,6 linkagte in methylation analysis.
이양봉,양지영 釜慶大學校 1998 釜慶大學校 論文集 Vol.3 No.2
SPE and SPME were used for the analyses of chemical preservatives and volatile compounds in food, respectively. Soy source and pine aroma were used for their evaluations of the analyses, respectively. Both the minimum limits of detection of benzoic acid and sorbic acid were below 1.0ppm, and the mean of concentraion of benzoic acid in three commercial soy sources was 5.67ppm. Twenty three compounds by SPME for headspace analysis of volatile compounds of pine aroma were separated and forteen terpenes including α-pinene, camphene, β-pinene, limonene, terpinolene, β-caryophyllene, α-humulene were identified.