오리고기의 근원섬유 단백질에 관한 연구

장인애(In-Yae Chang),남현근(Hyun Keun Nam) 한국식품영양과학회 1980 한국식품영양과학회지 Vol.9 No.1

우리나라에서 사육되는 오리고기로 부터 Myofibrillar protein 을 추출하여 생채 촉매인 ATPase의 활성을 조사한 결과는 다음과 같다.<br/> 1. Mg- activated ATPase 활성은 이온 강도가 낮을때 활성은 증가하고 이온농도가 높으면 활성은 감소되었으며 바다오리와 사육장오리고기 사이에 차이가 있었다.<br/> 2. Myofibrillar protein 의 ATPase 활성에 EDTA의 영향은 4.6㎍을 넣었을때 ATPase 활성은 오히려 증가 되었으나 6.9㎍이상인때 활성이 감소되었다.<br/> 3. Myofibrillar protein의 ATPase 활성에 Ca^(++)의 영향은 3㎍ 이상을 첨가할때 활성이 현저히 감소되었다.<br/> 4. Myofibrillar protein의 ATPase 활성에 Mg^(++)의 영향은 3.6㎍을 첨가하면서 활성은 현저히 감소되었다. Myofibrilar Protein from Korean Duck Muscle was extracted and ATPase activities were studied.<br/> The results were as follows:<br/> 1. Mg-activated ATPase activity of Myofibril from Korean Duck, muscle exhibited a biphasic response, ATPase activity was high at a low ionic strength and low activity was showed at high ionic strength.<br/> 2. Effect of EDTA on the Myofibrillar protein ATPase activity was studied, it was investigated that the EDTA inhibition was showed at the concentration of 6.9 ㎍ and it above.<br/> 3. It showed that the effect of Ca++ on ATPase activity was decreased at the lower than 3㎍. Inhibition showed at the concentration of 3.6 ㎍ and it above.<br/> 4. It showed that the effect of Mg++ on ATPase activity was decreased at the lower than 3.6㎍. Inhibition showed at the concentration of 3.6 ㎍ and it above.

토끼의 혈청 콜레스테롤 함량에 미치는 지방의 포화도에 관한 연구

남현근(Hyun-Keun Nam),성하진(Ha-Chin Sung),장인애(In-Yae Chang) 한국식품영양과학회 1981 한국식품영양과학회지 Vol.10 No.1

The effect in degree of saturation and unsaturation of dietary added oils on the serum cholesterol level in the rabbit was studied for a kperiod of 4 weeks using isocalories and isonitrogenous diets. The subject rabbits were divided into 10 feeding groups such as control-l (Basal diet only), A group (Basal+sesame oil), B group (Basal+perilla oil), C group (Basal+soybean oil), D group (Basal+rice bran oil), Control-A(Basal+casein), A-I group (Basal+sesame oil+ casein), B-1 group (Basal+perilla oil+casein), C-l group (Basal+soybean oil+casein) and D-l group (Basal+rice bran oil+casein).<br/> The results are summarized as follows:<br/> 1. Body weight gains per week of the perilla oil fed group were higher than anyother groups during the experimental period.<br/> 2. Food efficiency ratios for the group of perilla oil fed were 1.041, 0.781, 0.520 and 0.431 for 1st, 2nd, 3rd and 4th week, respectively.<br/> 3. In the group of perilla oil and Casein fed, food efficiency ratios for the experimental period were 0.887, 0.823, 0.489 and 0.437 for 1st, 2nd, 3rd and 4th week, respectively.<br/> 4. It is investigated that the food efficiency ratio for perilla oil fed groups was higher than the group of perilla oil and casein fed.<br/> 5. Calorie efficiency ratios for perilla oil fed group were 0.018, 0.036, 0.024 and 0.020 for 1st, 2nd, 3rd and 4th week, respectively. Calorie efficiency ratios for perilla oil and casein fed group were 0.028, 0.030, 0.024 and 0.020 for 1st, 2nd, 3rd and 4th week, respectively.<br/> 6. Serum cholesterol was 72.8㎎% for the group of perilla oil (6gr) and casein(6gr) fed, and liver cholesterol was 460.5㎎% for the same group.<br/> 7. Serum triglyceride was 130.7㎎% for the group of perilla oil (6gr) and casein (6gr) fed.<br/> 8. Blood glucose was 40.34㎎% for control-l and 96.4㎎% for control-A, respectively. Blood glucose was 120.4㎎% for group Band 1l0.7㎎% for group B-1, respectively.<br/> 9. The degree of saturation/unsaturation for perilla oil (SFA/USFA) was 7.8/92.2 and nonessential fatty acid/essential fatty acid(NEFA/EFA) was 26.3/73.7. In this conditions, serum and liver cholesterol was lower than anyother conditions for this experimental period.<br/> 10. For the perilla oil fed group, serum cholesterol was 105.5㎎% for pleic acid/linoleic acid(18.5/58.5) and 72.8㎎% for linoleic acid/linolenic acid(15.2/58.5). In this group, triglyceride was 132.5㎎% for oleic acid/linoleic acid and 130.5㎎% for linoleic acid/linolenic acid.<br/> 11. There are positive correlation between serum cholesterol and saturated fatty acid (r =0.78), and unessential fatty acid (r=0.41). There are negative correlation between serum cholesterol and unsaturated fatty acid(r=-0.78) and essential fatty acid (r=-0.77), respectively.<br/> 12. The range of most effective diet for serum cholesterol level lowering was nonessential fatty acid/essential fatty acid(26.3/73.7), saturated fatty acid/unsaturated fatty acid(7.8/92.2) and added oil (6gr)/added casein protein(6gr).

植物性食用油로 사육한 토끼근육의 근원섬유 단백질의 ATPase활성에 미치는 금속의 영향

남현근,장인애 광주보건대학 1980 論文集 Vol.5 No.-

In order to study ATPase activity, Myofibrillar protein of Rabbit fed Vegetable oils was extracted from Cbin-Chillaspecies. The ATPase activity was tested by using various concentrations of divalant metal ions(Ca^(2+) and Mg^(2+)) in order to determine inhibitory effect. The results obtained were as follows: 1. The ATPase activity in Myofibrillar protein of Rabbit exhibited a common-biphasic response, and the ATPase activity is high at a lower ionic strength and low at a higher ionic strength. 2. The effect of EDTA on the ATPass activity of Myofibrillar protein extracted from Rabbit fed vegetable oills was tested by using various concentrations. The AT-Pase activity wasinh ibited from 0.2mM and over concentration of EDTA. 3. The ATPase activity in Myofibrillar protein was decreased remarkably in 0.2mM and over concentration for Mg^(2+), and in 1.0 mM and over concentration for Ca^(2+) 4. In vitro, the digestibilities in A,B,C and D groups of Rabbit muscle treated with Pepsin and Trypsin for 30 minutes at 36˚C water bath were 71.66%, 73.87%;70.62%, 77.93%; 67.93%, 76.52%; and 86.79%, 90.22%, respectively.

에탄올-물 混合溶媒에서 벤조산 및 오르토-치환 벤조산의 解離常數에 關한 硏究

장인애 광주보건대학 1984 論文集 Vol.9 No.-

The dissociation constants of benzoic acid, o-fluorobenzoic acid, o-chlorobenzoic acid and o-bromobenzoic acid have been determined at 25℃, in ethanol-water mixtures containing 0, 10, 20, 30, 40, 50, 60 and 80 weight percent of ethanol by the Gelb's method involving titration of the acid sample and pure solvent with perchloric acid reagent. From the results, the effects of solvent and substituent on the dissociation have been discussed. The pK values of acid samples increased with increasing ethanol content in the mixtures. And hence, the ease of the dissociation was guessed to be the following order; o-bromobenzoic acid o-chlorobenzoic acid>o-fluorobenzoic acid> benzoic acid.

오리고기에 關한 硏究(Ⅱ) : 오리고기 통조림의 貯藏中 罐內變化 Various Changes in the Canned Duck-meat during the Storage Period

조덕봉,김동필,성하진,장인애 광주보건대학 1978 論文集 Vol.4 No.-

Various changes, especially leaching of heavy metals, in .the canned dock-meat during the 10 months storage period were investigated. Detinning reached to 57.28 ppm level, and the leaching of Pb and Fe levels were equivalent to 3.88 and 60.00 ppm respectively in the stored 10 months cans. The changes of pH and vacuum degrees were not significant and swelled cans were not observed. . Corrosion of tin-plate was increased as the during storage period in each sample.

표고버섯의 건조조건에 따른 GMP와 Lenthionine함량의 변화

최춘순,장인애,조덕봉 광주보건대학 1981 論文集 Vol.6 No.-

For the dried shiitake mushroom (Lentinus edodes), its two characteristic components GMP (guanosine mono phosphate) and Lenthionine contents were analysed through the HPLC and sublimation apparatus, and their results are studied with the effect of dehydration temperature and air velocity. In the commonly used temperature range 45∼50℃, GMP contents were increased with the temperature increase, and above the range 50℃, showed flattened curve, but the lower temperature 40℃ revealed high content. GMP contents were showed sharp increase for the range 1.5m/see to 2.0m/sec, but above the range showed the small difference. Lenthionine contents were decreased in relation to the temperature increase, and their decreasing trends showed more sharply with the air velocity increase 1.5m./sec to 2.0m./sec. From those results, the better qualified shiitake mushroom represented as GMP and Lenthionine content were obtained near the dehydration temperature 40℃. Whence, in case of commonly used dehydration temperature 45∼50℃, other controlled operations should be required, which could obtain the mushroom inner temperature 40℃, such as humidity control. Optimum air velocity could be selected as 2m/sec, which have made possible high content GMP and coincide with reasonable dehydration rate.