한국산 호도의 단백질 및 지질의 조성에 관한 연구

최청,성태수,차원섭,손규목 한국농화학회 1986 Applied Biological Chemistry (Appl Biol Chem) Vol.29 No.3

We employed gel filtration, polyacrylamide gel electrophoresis, amino acid autoanalyzer, thin layer chromatography for determining protein and lipid composition in walnut. The walnut contained 22.18% of crude protein and 64.23% of crude lipid. Glutamic acid (38.60%) was the major amino acid in soluble protein, followed by arginine and aspartic acid. The sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis showed 12 band in soluble protein of walnut, and collection rate of main protein fraction purified by Sephadex G-150 was 60.67%. The molecular weight for t he main protein was estimated to be 43,000. The lipid fraction obtained by silicic acid column chromatography were mainly composed of about 93.05% neutral lipid, whereas compound lipid was only 7.0% level. Among the neutral lipid by thin layer chromatography, triglyceride was 82.05%, sterol ester and free fatty acid were 3.86% and 4.80%, respectively. The predominant fatty acids of total and neutral lipids were linoleic acid (64.48∼69.98%) and oleic acid (13.89∼15.36%). The major fatty acids of triglyceride separated from neutral lipid were linolenic acid (69.98%).

Penicillum citrinum C-39에 의한 Acid Protease의 生産 및 그 酸素의 特性

崔淸,孫圭睦,趙永濟 영남대학교 자원문제연구소 1988 資源問題硏究 Vol.7 No.-

P. citrinum C-39 was selected for it strong protease activity among various strains of molds found in soil. Studies were made on some properties of the proteolytic enzyme produced by the strain. The optimum pH of the enzyme was 3.5 and the range of its stability to the pH was 3.0 to 4.5. The optimum temperature was 65°C, while the enzyme was instantly inactivated above 70°C. From the results of the study on the effects of metal ions, it was found that Mn++, Ba++, Zn++, and Pb++ increased the enzyme activity, on the other hand Na+ and K+ decreased it.

참깨粕 蛋白質과 Phytate의 溶解度에 의한 pH와 鹽類의 影響

崔淸,趙永濟,孫圭睦,林聖一,李宇濟 영남대학교 자원문제연구소 1989 資源問題硏究 Vol.8 No.-

The solubilities of phytate and protein in defatted sesame meal extracts as influenced by salts were measured. Optimum extraction conditions as influenced by only pH without salt were identified as: extraction of defatted sesame meal at pH 12.0 and precipitation of protein at pH5.0. Crude protein precipitation was better in higher pH. The protein extraction was more effective with the solution containing Na2C03 under the pH 8. The results showed that papain treatment increased the rates of the protein and phytate solubility when those values were compared to the salts treatment. Glutamic acid contents of water soluble protein and salts soluble protein were 33.3% and 20.0% respectively. Both proteins contained relatively high levels of essential amino acid.

한국 재래식 간장덧 발효시 대두 자숙 폐액 첨가가 젖산발효 촉진에 미치는 영향

최청,임무혁,최종동,정현채,김영호,이춘우,최광수,Choi, Cheong,Im, Moo-Hyeog,Choi, Jong-Dong,Chung, Hyun-Chae,Kim, Young-Ho,Lee, Choon-Woo,Choi, Kwang-Soo 한국응용생명화학회 1998 Applied Biological Chemistry (Appl Biol Chem) Vol.33 No.2

재래식 간장의 맛을 개선하기 위하여 대두 자숙액, 당 및 젖산균과 효모를 접종하고 자연조건에서 발효시키면서 젖산발효와 알코올발효 효과를 조사하였다. 젖산균과 효모 접종구에서 젖산의 생성량이 2.91%로 가장 높았고, 그 다음이 간장 덧에 당만을 첨가한 구에서 2.38%, 대두 자숙액 만을 첨가한 대조구에서 2.05%로 나타나 모든구의 간장에서 젖산발효의 효과가 있었으나, 알코올은 모든 처리구에서 소량 검출되어 젖산균에 의해 생성된 초산 때문에 효모의 생육이 저해되어서 알코올발효 효과는 없는 것으로 나타났다. 기호도에서도 젖산균과 효모 접종구와 당 첨가구가 우수하였다. In order to evaluate the effects of addition of soybean boiling waste liquor (SBWL) and sugar and inoculation of the lactic acid bacteria and yeast starter culture in Korean traditional kanjang mash, three types of kanjang were prepared in a clay pot of 100 l volume and compared the characteristics of lactic acid fermentation. The mashing compositions of the types of kanjang were as follows: (1) control treatment mash was prepared with meju : 20% salt solution (1:4) and SBWL, (2) kanjang mash with 3.5% added sugar to the control type mash and (3) kanjang mash with 3.5% added sugar and inoculation of the lactic acid bacteria and yeast starter culture 35 days after mashing to the control type mash. (1), (2) and (3) of kanjang mash were found to be effective in increasing the lactic acid content and improving the organoleptic characteristics of kanjang. But the effect of yeast starter culture was not clear because osmophilic yeasts were inhibited by metabolite(acetic acid) produced by lactic acid bacteria. The lactic acid content of (1), (2) and (3) kanjang was 2.05, 2.38 and 2.91% respectively in 90 day-matured kanjang.

경상도 전통 마른 명태 식해의 품질특성

최청,구태호,김성,최희진,성태수 한국식생활문화학회 2002 韓國食生活文化學會誌 Vol.17 No.3

The quality characteristics of traditional Kyungsangdo Myungtae (Alaska pollack) sikhae including optimal composition of the product were investigated. In the sensory evaluation, the Myungtae sikhae made from Gampo accepted to be best for traditional Kyungsangdo Myungtae sikhae and it is called standard sikhae. The standard sikhae was prepared as follows: dried-Myungtae 200g, cooked rice 230g, red pepper 92g, garlic 112g, ginger 100g, radish 1.6kg, salt 20g, and malt meal 65g. The Myungtae sikhae made from Gampo showed higher values in total sugar, free reducing sugar, and nitrogen compounds than the Myungtae sikhae made from another locations. The sugar of standard sikhae consisted of four kinds including glucose. And, the contents of free amino acid was increased in the order of glutamic acid, alanine, and methionine. The composition of free amino acid in Myungatae sikhae contained 17 kinds, and the contents was increased in order of glutamic acid, aspartic acid, and proline. The organic acid of standard Myungtae sikhae consisted of 7 kinds including lactic during fermentation. The contents of citric acid, succinic acid, and lactic acid gradually increased during fermentation, and especially, increasing of lactic acid remarkably increased than the different organic acid.

[제 4 주제] 장류의 생리활성과 산업화 전망

최청 인제대학교 식품과학연구소 1998 仁濟食品科學FORUM論叢 Vol.6 No.-

유산균을 이용한 전통안동식혜의 제조방법에 관한 연구

최청,손규목 한국식생활문화학회 1992 韓國食生活文化學會誌 Vol.7 No.3

국민소득과 문화수준의 향상에 따라 식생활 양식이 변화되어 가정에서의 안동식혜제조는 점차 사라져 가고 있다. 그러므로 전통안동식혜의 제조법을 계승보존하고 제조공정 및 상품성을 높여 보다 우수한 가공식품으로 개발할 목적으로 안동식혜로부터 분리 선발한 균주와 종균협회에서 분양받은 젖산균들을 첨가하여 안동식혜를 제조하였다. 안동식혜의 숙성과정중 성분분석 및 관능검사를 실시하여 가장 우수한 L. delbreuckii를 선발하였다. 안동식혜에서 분리한 균은 초기에는 Lactobacillus의 간균이 많았으나 시간이 지남에 따라서 Streptococcus의 구균이 많았다. 숙성기간동안 일반성분의 변화는 조단백질의 함량은 주발효 기간인 4일까지는 증가하였으나 그 이후로는 차차 감소하였고 pH는 급격히 감소하여 2일째 4.20이었으며 총산은 2일째 0.38이었으며 그후 조금씩 증가하였다. 총당은 시간이 경과함에 따라 점차 증가하였다. 유리당의 조성은 maltose를 포함하여 6종류였으며 또한 미확인 물질도 1개 검출되었다. Maltose의 함량은 4일까지 증가하여 76.4%였으나 그후로는 감소하였다. 아미노태질소는 시간이 경과할수록 증가하였으며 2일째 38.5㎎%였으며 이며 식혜의 맛이 가장 좋았다. 암모니아태질소와 수용성 및 염용성 단백질은 시간이 경과함에 따라 점차 감소하였다. 주요 유리아미노산은 proline 및 aspartic acid였으며 methionine은 시간이 경과함에 따라 점차 증가하였으나 lysine은 오히려 감소하였다. 수용성 및 염용해성 단백질의 아미노산 조성은 glutarmic acid 및 aspartic acid의 함량이 가장 많았다. 염용해성 단백질의 경우 arginine은 시간이 경과함에 따라 점차 증가하였다. 지방산의 조성은 linoleic acid 및 oleic acid가 주요지방산으로 총지방산의 90%이상을 차지하였으며 palmitic acid는 시간이 지남에 따라 점차 증가하였다. 효소의 활성은 acid protease와 liquefying amylase는 숙성 4일째, saccharogenic amylase 와 lipase는 숙성 2일째 가장 높았다. The changes in life style today appear many ways. Many housewives turn away from home preparation of the time consuming traditional foods, such as "Andong sikhe". The importance, however, of succeeding the traditional cuisines is getting appreciated widely nowadays. This study aimed to investigate the preparation of Andong sikhe by use of pure culture inoculation and the improvement of storage stability by the addition of stabilizers to the product. Lactobacillus delbreuckii was selected for the pure culture inoculation in the fermentation. The changes in chemical composition such as total acidity, sugar content, amino acid and various forms of nitrogen during fermentation were determined. The changes in pH of the product, the enzyme activities and the population of lactic acid bacteria were also followed in the process of fermentation. The Lactobacillus dominated in the beginning of the fermentation but the Streptococcus out numbered the former as the fermentation proceeded. The crude protein content increased up to the 4th day of fermentation but slowly decreased there after. The pH of the product rapidly decreased to 4.2 by the 2nd day of fermentation. The total acidity reached to the 0.38% by the 2nd day of fermentation and kept on increasing slowly during the fermentation. The free sugar consisted of 6 kinds including maltose and one unknown sugar. The amino form nitrogen increased up to 38.5㎎% at the 2nd day of fermentation and the product tasted best at this time. The ammonia form nitrogen, water soluble and salt soluble protein decreased during fermentation. Proline and aspartic acid were the two major free amino acids. The free methionine increased while the free lysine decreased in the process of fermentation. The major amino acids of water soluble and salt soluble protein were glutamic acid and aspartic acid. The arginine content of salt soluble protein increased as the fermentation proceeded. Linoleic, palmitic and oleic acid were the three major fatty acids and occupy 90% or more of the total fatty acids. The activities of acid protease and liquefying amylase reached to the maximum at the 4th day of fermentation while those of saccharogenic amylase and lipase reached to the peak at the 2nd day of fermentation.

돼지의 Adrenal Medulla에서 Leucine 및 Methionine Enkephalin 분리

최청,배만종,Choi, Cheong,Bae, Man-Jong 생화학분자생물학회 1982 한국생화학회지 Vol.15 No.1

High pressure liquid chromatography를 이용하여 돼지의 adrenal medulla로 부터 leucine 및 methionine enkephalin을 분리 한 후 아미노산 조성 및 아미노산 배열을 규명한 실험 결과를 얻었다. 1. 이들 아편성 peptide의 순수 분리에는 gel chromatography, CM-cellulose chromatography, thin layer chromatography, HPLC를 이용하였다. 2. peptide인 leucin enkephalin과 아미노산 조성의 몰 비율은 Tyr : 1.00, Gly : 1.96, Phe : 1.03, Leu: 1.03, Leu: 1.00. Methionine enkephaline은 Tyr : 1.00, Gly : 1.98, Phe : 1.02, Met: 1.01 이었다. 3. pentapeptide인 leucine 및 methionine enkephalin을 medulla로부터 추출 분리하였으며, 아미노산 배열은 H-Tyr-Gly-Gly-Phe-Leu-OH; leucine enkephalin, H-Tyr-Gly-Gly-Phe-Leu-OH였다. Leucine and methionine enkephalin was isolated from porcine adernal medulla by use of high pressure liquid chromatography (HPLC), and the amino acid composition and sequence of isolated peptides were elucidated. 1. We empolyed gel chromatography, CM-Cellulose chromatography, thin layer chromatography, amino acid analysis and HPLC for the purificatition of opioid peptides. 2. The molar fraction ratio of amino acids of pentapeptides, leucine enkephalin, is shown to be Tyr: 1.00, Gly: 1.96, Phe: 1.03, leu: 1.00, and that of methionine enkephalin is shown to be Tyr: 1.00, Gly: 1.98, Phe: 1.02, Met: 1.01. 3. Leucine and methionine enkephalin has been isolated from acid exttracts of porcine adrenal medulla and found to have the amino acids sequence H-Tyr-Gly-Phe-Leu-OH and H-Tyr-Gly-Gly-Phe-Met-OH.

Methionine Enkephalin 유사물의 합성에 관한 연구 (I)

최청,윤상홍,안봉전,Choi, Cheong,Yoon, Sang-Hong,An, Boug-Jeun 생화학분자생물학회 1983 한국생화학회지 Vol.16 No.4

개량된 반응기구를 사용하여 고상법으로 methionine enkephalin 및 ($Phe^1$), (D-$Ala^1$), (D-$Ala^2$) enkephalin을 합성하였으며 이들의 수득율은 55~65%였다. Coupling은 dicyclohexycarbodimide에 의하여 이루어 졌으며 HBr으로 Cleavage한 각 펩티드는 gel filteration 및 ion-exchange chromatography에 의해 분리하였고 이들의 순도 결정은 thin layer chromatography, paper chromatography, paper electrophoresis, melting point 및 아미노분석에 의거 하였다. Methionine enkephalin 및 ($Phe^1$), (D-$Ala^1$), (D-$Ala^2$) enkephalin을 in-vitro 상에서 endopeptidase ($\alpha$-chymotrypsin, trypsin) 과 exopeptidase (carboxypeptidase, leucineaminopeptidase)를 사용하여 이들의 분해 실험을 했다. $\alpha$-chymotrypsin, carboxypeptidase 및 leucine aminopeptidase는 peptide를 빠르게 분해 시켰으나 trypsin의 작용은 받지 않았다. Synthesis of methionine enkephalin and ($phe^1$), (D-$ala^1$), (D-$ala^2$) analogues of methionine enkephalin was carried by solid phase method. The yield ranged from 55 to 65% owing to an improved reaction vessel. Coupling was performed by dicyclohexylcarbodiimide. After cleavage with dried HBr, the peptides were purified by gel filtration and ion-exchange chromatography. Their purity was assessed by thin layer chromatography, paper electrophoresis, melting point and amino acid analysis. Methionine enkephalin and ($phe^1$), (D-$ala^1$), (D-$ala^2$) analogues of methione enkephalin were incubated in vitro with endopeptidase ($\alpha$-chymotrypsin, trypsin) and exopeptidase (carboxypeptidase A, leucine aminopeptidase) in order to study the degradation patterns of peptides. Methionine enkephalin and ($phe^1$), (D-$ala^1$), (D-$ala^2$) analogues of methionine enkephalin were rapidly degradated by $\alpha$-chymotrypsin, carboxypeptidase A and leucine aminopeptidase and therefore they were not attacked by trypsin.

에지추적에 의한 영상 분할 및 부호화

최청,이상미,김남철,손현,Choi, Cheong,Lee, Sang-Mi,Kim, Nam-Chul,Son, Hyon 대한전자공학회 1989 전자공학회논문지 Vol. No.

A new simple edge-based segmentation method composed of edge tracing, region filling, and post processing is proposed. Solving so called the small gap problem common to most of edge-based methods, this method segments images so completely as to be suitable for image coding. Experimental results show that our methods has much less (1/3) computation time than Perkins' one, and its reconstructed images is good on visual perception. 에지추적, 영역채색 및 후처리 과정으로 구성된 간단한 에지기반 분할법을 새로이 제안하였다. 이 방법은 대부분 에지기반법에서 나타나는 소극문제를 해결함으로써, 영상부호화에 적용할 수 있을 정도로 완전하게 영상을 분할한다. 실험결과, 이 방법은 Perkins방법보다 3배정도 빠르고, 그 재생영상도 인식면에서 우수한 것으로 나타났다.