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Bacillus coagulans ATCC 8038의 β - galactosidase 에 의한 탈지유의 유당분해에 관한 연구
안종건,이신호,김현욱 ( Jong Kun Ahn,Shin Ho Lee,Hyun Uk Kim ) 한국축산학회 1981 한국축산학회지 Vol.23 No.6
Hydrolysis of lactose in skimmilk has been studied using β-galactosidase of Bacillus coagulans ATCC8038. β-Galactosidase of Bacillus coagulans ATCC 8038 (103.6 ㎍/㎖ of skimmilk) hydroly zed 30% of total lactose in pasteurized skimmilk (heated for 30 min at 63℃) during the first 5.5 hours, and alteration of skirnmilk concentration from 5% to 16% did not change the hydrolytic capability of this enzyme. When the skimmilk was heated at 92℃ for 30 minutes, the lactose hydrolysis by β-galactosidase of Bacillus coagulans ATCC8038 proceeded 3.8 times faster than that in pasteurized skimmilk.
유제품에 사용할 수 있는 Bacillus coagulans ATCC 8038 의 내열성 유당분해효소에 관한 연구
안종건,김현욱 ( Jong Kun Ahn,Hyun Uk Kim ) 한국축산학회 1977 한국축산학회지 Vol.19 No.3
Beta-galactosidase of a thermophilic and endospore-forming bacterium, Bacillus coagulans ATCC 8038, has been the subject of this study. Synthesis of beta-galactosidase by this bacterium was induced by lactose and it is the intracellular enzyme. The rate of hydrolysis of O-nitrophenol-beta-D-galactopyranoside (ONPG) was used io measure the enzyme activity. Bacillus coagulans ATCC 8038 produced betagalactosidase most efficiently at the end of logarithmic phase at 55℃ in the medium containing 1% lactose. The enzyme was proved to be most active at 55℃ and at pH 6.0. Manganese ion stimulated the enzyme activity and contributed to the stability of this betagalactosidase at 55℃.
안종건(Jong-Keon Ahn),박승규(Seung-Kyu Park),안호균(Ho-Gyun Ahn) 전력전자학회 2001 전력전자학술대회 논문집 Vol.2001 No.7
This paper presents a study on successive approximation measurement of mechanical parameters for motor control system. At the first step of servo system installation, control system gain tuning is troublesome work. Recently, autotuning method of motion controller for motor drive system is based on parameter measurement and identification.<br/> On the case of first order mechanical system (mechanical parameters are modified by simple inertia and friction), it is necessary for good response to get the accurate measurement or identification of the mechanical parameters .<br/> In this paper, novel method applies the binary successive approximation measurement to the inertia and friction coefficient. Computer simulation and experiment for the proposed method will show verification of accuracy and usefulness.
배형만,안종건,윤영호,김현욱 ( Hyung Man Bai,Jong Kun Ahn,Young Ho Yoon,Hyun Uk Kim ) 한국축산학회 1978 한국축산학회지 Vol.20 No.5
In an attempt to develop a stabilizer mixture giving good stabilization, good body, and good melting property of ice cream without wheying-off of the ice cream mix, various gums and mixes of gums have been studied for their ice creammaking properties. Furthermore a good food-grade gum has been searched for which could substitute carrageenan, potentially hazardous seaweed gum. Gums tested include carboxy-methyl cellulose, guar gum, gelatin, sodium alginate, and xanthan gum. As expressed in viscosity, wheying-off of the ice cream mix, melting property, and. body texture of the test ice cream, xanthan guru mixtures seem to give the best hope ,as the best ice cream quality economically and could replace carrageenan. Especially cold solubility of this gum is the advantage for HTST pasteurization system.