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豆乳製造에 關한 硏究 : 浸漬條件이 豆乳品質에 미치는 影響
曺哉銑,鄭哲遠 慶熙大學校 1986 論文集 Vol.15 No.-
In order to investigate the effect of soaking conditions on the quality of soy milk, soy milk was prepared by soaking-grinding-centrifuging-sterilizing-bo tiling. The results obtained were as follows. The higher temperature of the soaking water, the more of water was absorbed, and decrease of water absorption with increase in pH. And more of protein and total solids were leached out with increase in temperature and pH of soaking water. When the soy milk was prepared under the soaking condition of higher pH and temperature, it contained more total solid, protein, fat and minerals and less carbohydrates. Among the minerals, more potassium, iron, calcium, and magnesium and less phosporous existed in the soy milk prepared by the same condition. The viscosity of soy milk was high when it was prepared by soaking condition of higher temperature and pH. The emulsion of soy milk was most stable at pH 7.0-7.6 and stable when it prepared under the soaking condition of pH 9.5-10.5 at 100℃, pH 10.5 at 25℃ and pH 11.5 at 4℃, respectively.
豆乳製造에 關한 硏究 : 浸淸條件이 豆乳品質에 미치는 영향
曺哉銑,鄭哲遠 경희대학교 부설 식량자원개발연구소 1986 硏究論文集 Vol.7 No.-
In order to investigate the effect of soaking conditions on the quality of soy milk, soy milk was prepared by soaking-grinding-centrifuging-sterilizing-bottling. The results obtained were as follows. The higher temperature of the soaking water, the more of water was absorbed, and decrease of water absorption with increase in pH. And more of protein and total solids were leached out with increase in temperature and pH of soaking water. When the soy milk was prepared under the soaking condition of higher pH and temperature, it contained more total solid, protein, fat and minerals and less carbohydrates. Among the minerals, more potassium, iron, calcium, and magnesium and less phosporous existed in the soy milk prepared by the same condition. The viscosity of soy milk was high when it was prepared by soaking condition of higher temperature and pH. The emulsion of soy milk was most stable at pH 7.0-7.6 and stable when it prepared under the soaking condition of pH 9.5-10.5 at l00℃, pH 10.5 at 25℃ and pH 11.5 at 4℃, respectively.
느타리버섯의 갈반병 원인균에 대한 길항세균 선발에 관한 연구
조재선,이은관,유승오,전억한 경희대학교 생명자원과학연구원 1997 硏究論文集 Vol.18 No.-
갈반병이 이병된 느타리 버섯과 버섯 재배장 주변 토양으로부터 채집한 균주로부터 갈반병 원인 균주 4개와 갈반병 길항 균주 3개를 선발 하였다. 선발된 균주를 API 20E kit에 의해 동정한 결과 갈반병 원인 균주 P-24, P-28은 P. putida로 P-27, P-33은 lane 1: PCR marker lane 2: P.fluorescens P. tolaasii로 동정 되었으며, 길항 균주중 A-11, A-20은 P. fluorescence로 A-29는 Pseudomonas sp.로 동정 되었으나, RAPD PCR 방법에 의한 유전적 유사성은 모든 균주가 다른 양상을 보였다(Fig. 5). 이는 생화학적 방법에 의한 Pseudomonas 계통의 균주 동정의 기술이 확립되지 않은 점도 있으며, 유전적 유사성은 달라도 같은 속의 균주가 많은 것으로 사료 된다. 길항성은 갈반병 원인 균주 대 길항 균주가 1:1의 농도로 길항성이 양호하여 Nair등(1972)의 보고 보다 우수한 길항성을 보였다. Screening experiments were carried out in order to select bacteria causing brown blotch disease on the mushroom. especially, Pleurotus ostreatus. Four brown blotch disease causing bacteria were isolated from the Pleurotus ostreatus and the soil around mushroom farm. Three other strains, A-11, A-20, A-29 showing antagonism against four brown blotch causing bacteria through pitting test and cross checking and found to be identified as Pseudomonas fluorescence for A-11 and A-20, and Pseudomonas sp. for A-29, respectively. Colony morphology test also showed that A-11 and A-29 were appeared as transparent gel with green color and A-20 colony showed opaque gel with light green color.
조재선 성균관대학교 체육대학 1994 체육대학 학회지 Vol.10 No.1
이번 74회 전국체전은 나에게 있어 어느 해의 체전보다 중요한 시합이었다. 대학에 들어와서 처음으로 출전하는 시합이기에 그 만큼의 큰 기대와 각오로 시합에 임했다. 육상경기가 있는 10월 12일부터 15일까지 4일 동안 나를 포함한 여러동기들은 다른 시.도의 선수들과 한치의 양보도 없는 시합을 치뤄야 한다.
김치 발효에 관여하는 젖산균으로부터 Bacteriocin의 검색
조재선,정성제,김영목,전억한 경희대학교 부설 식량자원개발연구소 1994 硏究論文集 Vol.15 No.-
Lactic acid bacteria in Kimchi fermentation were tested for inhibitory activity against Gram positive bacteria and Gram negative bacteria. The Lactobacillus brevis (KCCM 35464) was found to produce a antimicrobial substance. It showed relatively wide range of inhibition spectrum against gram positive and gram negative bacteria and maintained the inhibitory activity between pH 4.0 and pH 9.0. The antimicrobial substance was obtained in the stationary growth phase and was purified by gel chromatography. The inhibitory effect of the antimicrobial substance on sensitive bacterial strains was determined by filter paper test. The activity of antimicrobial substance was stable at 75℃. On the basis of its electrophoretic pattern is SDS-PAGE, antimicrobial substance appeared as a single band of 59 KDalton.