가자미피(皮) 젤라틴 제조를 위한 전처리 방법의 검토

강태중,전유진,김세권,송대진,KANG Tae-Jung,JEON You-Jin,KIM Se-Kwon,SONG Dae-Jin 한국수산과학회 1992 한국수산과학회지 Vol.25 No.2

In order to reduce long preparating time for alkali pretreated B-type gelatin, enzyme pretreatment was tried on flounder(Limanda aspera) skin for I-type gelatin. The optimal extraction conditions of the B-type gelatin were 9 folds of added water with material(w/w), 3 hrs of extraction time, $60^{\circ}C$ of extraction temperature and pH 5. The maximum amount of I-type gelatin was extracted at $60^{\circ}C$ for 3 hrs using water controlled to pH 6.0(material : water= 1:9, w/w). The yields of the B- and E-type gelatin were $64.2\%\;and\;59.2\%,$ respectively. The B-type was superior to the B-type in physical properties such as jelly strength, viscosity and electric conductivity. Molecular weight of B-type was so far larger than that of the E-type due to different pretreatment method. Hydrolysis ratio of the E-type was higher than that of the B-type because of its molecular weight. Results suggest that B-type product would be better than I-type as fish skin gelatin but E-type was desirable in hydrolyzate preparation.

옥소대사에 관한 연구 - 제 1 편 한국인의혈청단백결합옥소치와 뇨중옥소배설량에 관한 연구

강태중 ( Tae Jung Kang ) 대한내과학회 1966 대한내과학회지 Vol.9 No.6

효소에 의한 가자미피 젤라틴 가수분해물의 제조 조건

강태중(Tae-Jung Kang),양현필(Hyun-Pil Yang),김세권(Se-Kwon Kim),송대진(Dae-Jin Song) 한국식품영양과학회 1992 한국식품영양과학회지 Vol.21 No.4

어류가공시 부산물로 얻어지는 어피를 효율적으로 천연조미료로 이용하기 위한 기초 자료를 얻기 위해 가자미피로 부터 알칼리 전처리법(B-type)과 효소 전처리법 (E-type)으로 젤라틴을 추출하여 trypsin으로가 수분해할 때 가수분해조건과 그 가수분해물의 물성, 분자량 및 아미노산 조성을 비교 검토하였다. 젤라틴 가수분해물의 제조를 위한 가수분해 조건은 B-type과 E-type 젤라틴 모두 반응온도 55℃, pH9.0 및 효소농도 E/S(w/w)=0.001이었고 1반응시간은 B-type은 4시간, E-type은 1시간이었다. 최적 가수분해조건하에서 B-type 및 E-type 젤라틴의 가수분해도는 각각 63%와 82%였다. 가수분해물의 등전점은 B-type과 E-type이 각각 pH 5.30와 pH 5.27이었고, 전기전도도는 각각 352.8μmho/㎝와 268.8μmho/㎝로 시판 젤라틴의 193.2μmho/㎝보다 높았다. 점도는 농도와 온도에 따라서는 다소 변화가 있었으나 pH의 변화에는 크게 영향을 받지 않았다. 분자량은 B-type이 6.5~25kDa으로 분포되어 있고 15kDa이 주종을 이루고 있었으나 E-type의 경우는 분자량이 6~20kDa이며 12.4kDa이 주종을 이루고 있었다. 아미노산 조성은 B-type과 E-type간에 거의 차이가 없었으며 단맛을 내는 glycine, alanine, proline, hydroxyproline, serine 등이 전체아미노산의 57%를 차지하였으며 쓴맛을 내는 valine, leucine, phenylalanine, tyrosine, methionine, arginine, histidine 등의 함량은 전체아미노산에 대해 18%에 불과하였다. In order to develop a new flavourant using the fish skin gelatin, the proteolytic conditions for the gelatin hydrolysate of the alkali (B-type) and Alcalase (E-type) pretreated flounder (Limanda aspera) skin gelatin were investigated, and some physical properties, molecular weight and amino acid compositions of the hydrolysates were, also, compared with each other. The proteolytic conditions of the gelatins (B-type and E-type) by trypsin were as follows: reaction temperature, 55℃: pH, 9.0 : enzyme concentration, 0.1% : reaction time, 4hrs for B-type and 1 hr for E-type. The degrees of hydrolysis of the B-type and E-type gelatin under the conditions stated above were 63% and 82%, respectively. The major molecular weights of the hydrolysates were 15,000 dalton for B-type and 12,400 dalton for E-type. Among the amino acids in the hydrolysates, glycine, alanine, proline, hydroxyproline and serine having a sweet taste were responsible for 57% of the total amino acid. But valine, leucine, phenylalanine, tyrosine, methionine, arginine and histidine having a bitter taste were only 18%.

전방내 Mitomycin C 주입시 고양이의 각막내피세포 손상에 관한 연구

강태중(Tae Jung Kang),배지홍(Ji Hong Bae),송준경(Joon Kyung Song) 대한안과학회 1994 대한안과학회지 Vol.35 No.1

수입 냉동 어류 중의 중금속 함량에 관한 연구 (Ⅱ)

Tae Jung KANG(姜泰中),Kyu Ok CHO(曺圭玉) 전남대학교 수산과학연구소 1996 수산과학연구소논문집 Vol.5 No.-

This study was carried to investigate the contents of heavy metal, mercury, lead, cadmium, copper and zinc, imported frozen fish for the purpose of plan preservation of health and sanitation of the public. The samples in used this study are frozen fish of 6 classes. The range of heavy metal contents in imported frozen fish was mercury 0.001~0.014ppm, lead 0.005~1.422ppm, cadmium 0.007~0.617ppm, copper 0.016~2.000ppm, and zinc 1.380~11.033ppm, respectively. The result of this study heavy metal contents in imported frozen fish are low level compare with regulation value of another nations and korea. And the contents of heavy metal in imported frozen fish are natural.

정상가토 전안부의 주사 전자 현미경적 관찰

강태중(Tae Jung Kang),박종문(Jong Moon Park),유지명(Ji Myong Yoo) 대한안과학회 1992 대한안과학회지 Vol.33 No.3

수입 냉동 패류 중의 중금속 함량에 관한 연구 (Ⅲ)

Tae Jung KANG(姜泰中),Kyu Ok CHO(曺圭玉) 전남대학교 수산과학연구소 1997 수산과학연구소논문집 Vol.6 No.-

This study was carried to investigate the contents of heavy metal, mercury, lead, cadmium, copper and zinc, imported frozen shellfish for the purpose of plan preservation of health and sanitation of the public. The samples in used this study are frozen shellfish of 5 classes. The range of heavy metal contents in imported frozen shellfish was mercury 0.002~0.026ppm, lead 0.27~3.22ppm, cadmium 0.05~1.31ppm copper 0.17~9.73ppm, and zinc 7.62~47.16ppm, respectively. The result of this study heavy metal contents in imported frozen shellfish are low level compare with regulation value of another nations and korea. And the contents of heavy metal in imported frozen shellfish are natural.

낮은 중심 각막내피세포 밀도를 가진 무수정체안 환자에서 이차 인공수정체 삽입술

강태중(Tae Jung Kang),권종길(Jong Gil Kwoen),성용기(Yong Ki Sung),송준경(Joon Kyung Song) 대한안과학회 1994 대한안과학회지 Vol.35 No.2

연속식 중공사막 반응기를 이용한 각시가자미피 젤라틴의 가수분해

김세권,변희국,강태중,송대진,KIM Se-Kwon,BYUN Hee-Guk,KANG Tae-Jung,SONG Dae-Jin 한국수산과학회 1993 한국수산과학회지 Vol.26 No.2

어류 가공시 부산물로 얻어지는 어피를 효율적으로 이용하고자 알칼리 전처리법으로 각시가자미 피(皮)로부터 제조된 젤라틴을 시료로 하여 연속식 중공사막 반응기를 이용한 젤라틴의 가수분해 최적조건과 중공사막 반응기 장치에서의 효소활성 및 안정성에 미치는 인자에 대하여 검토하였다. 연속식 중공사막 반응기에서 가수분해조건을 보면 효소농도는 0.1mg/ml 이상에서는 가수분해율이 거의 $72\%$ 이상이었다. 기질농도 $1\%$ 이하에서는 $70\%$ 이상의 가수분해율을 나타내었으며, 기질농도가 증가함에 따라 가수분해율이 약간 감소하는 경향이였다. S/E=100(w/w) 이하에서는 거의 $72\%$이상의 가수분해율을 나타내었다. 유출속도가 7.79ml/min일 때 잔류시간은 77분이였으며, 이때의 가수분해율은 $79\%$였다. 중공사막 반응기 장치의 최적조건은 $1\%$ 기질에 대해 효소농도 0.1mg/ml, 유출속도 7.79ml/min, 잔류시간 77분, 반응온도 $55^{\circ}C$에서 기질의 가수분해율은 반응시간 1시간 부근에서 최대값을 나타내었다. 효소활성은 온도 $55^{\circ}C$에서 $50\%$, $25^{\circ}C$에서 $20\%$가 감소되었으며, 막에 의한 효소활성은 3시간 후에 $34\%$ 감소하였다. 막을 통한 효소의 누출은 작동시간 20분에서 최대였으며 작동시간 5시간 이후에는 거의 효소가 누출되지 않았으며, 전체 효소량 중 효소누출량은 $12.95\%$이였다. 막의 fouling 성질은 $10\%$(w/v)기질용액에서 순수에 대한 상대적인 유출속도 감소율(RFR)은 $91\%$였으며 유출속도 재생율은 $92\%$였다. 높은 기질농도 $10\%$에서는 가수분해도가 $89\%$였으며, 그 이상의 기질농도에서는 $75\%$였다. 젤라틴에 대한 trypsin의 반응속도 상수인 $K_m$ 및 $V_{max}$는 회분식에서 각각 0.668mgN/ml, 1.468mgN/ml/min였으나, 연속식에서는 이들의 값이 각각 1.618mgN/ml, 0.347mgN/ml/min였다. 연속식에서 $K_m$값은 1.618mgN/ml으로 회분식의 0.668mgN/ml에 비해 2.4배 정도 큰 반면 $V_{max},\;K_2$는 매우 작았다. 회분식과 연속식에서 최적조건하에서 젤라틴을 가수분해하였을 때 효소 mg당 생산하는 가수분해물은 각각 87.58mg및 378.85mg으로 회분식에 비해 생산량이 4배 이상이었다. A continuous hollow fiber membrane reactor(CHFMR) was developed and optimized for the production of yellowfin sole(Limanda aspera) skin gelatin hydrolysates using trypsin. The results were summerized as follows: The $K_m$ value of the CHFMR was 2.4 times higher than that of the batch reactor, indicating reduced enzyme affinity for the substrate. The $K_2$ value of the CHFMR was 8.5 times lower than that of the batch process, showing a significant reduction in trypsin activity in the CHFMR. The optimum operating conditions for the CHFMR process were $55^{\circ}C$, pH 9.0, flux 7.79 ml/min, residence time 77min, and trypsin to substrate ratio, 0.01(w/w) After operating for 60min under the above conditions, $79\%$ of the total amount of initial gelatin was hydrolysed. Enzyme leakage was observed through the 10,000 MWCO membrane after the 20min of reactor operation, while none occurred after 5hr. Total enzyme leakage was about $12.95\%$ at $55^{\circ}C$ for 5hrs. However, there was no apparent correlation between enzyme leakage and substrate hydrolysis. The membrane has a significant effect on trypsin activity loss for 60min of the CHFMR operation. The CHFMR operating with the membrane lost $34\%$ of the initial activity versus a $23\%$ loss of activity after 3hr in the continuous reactor lacking the hollow fiber membrane. The measurement of fouling property showed that relative flux reduction was $91\%$ and flux recover rate was $92\%$ at $10\%$ substrate solution. The productivity(378.85mg product/mg enzyme) of the CHFMR was more than 4 times higher than that of the batch reactor at $55^{\circ}C$.

조미 정어리포 가공에 관한 연구 2. 저장중의 품질변화

김귀식(Kui Shik KIM),강태중(Tae Jung KANG),박춘규(Choon Kyu PARK),오원숙(Won Suk OH) 전남대학교 수산과학연구소 1998 수산과학연구소논문집 Vol.7 No.-

In to determine the quality stability seasoned-dried sardine products during storage at 5℃ for 60 day, texture, viable cell count, peroxide value and sensory score were investigated. After seasoning, fish meats were divided into three kinds of product : product A(sardine : surimi = 80 : 20%), product B(sardine : surimi = 60 : 40%), product C (sardine : surimi = 50 : 50%). Then, these were dried in the sun and hot air. During the storage, hardness was 8.1~8.7㎏ in the sun-dried and hot air-dried products, elasticity, 0.77~0.89 and the cohesiveness, 0.43~0.55. Hardness, elasticity and cohesiveness were excellence in the product C. The number of viable cell during the storage increased slightly but it was clear that product could be preserved in good condition for 60 days at 5℃. Changes in peroxide value in the sun-dried and hot air-dried products during the storage were slightly increased. The product C was the lowerest in peroxide value ; next in order were the product B and the product A. The sensory evaluation score of seasoned-dried product was decreased slightly during storage. These results showed that the product C was the most desirable quality during storage at 5℃ for 60 days.