Lipoxygenase isoenzmes 이 콩나물의 조리시 맛과 냄새에 미치는 영향

윤선,오정미 한국조리과학회 1985 한국식품조리과학회지 Vol.1 No.1

오이와 오이지에서 Pectinesterase와 Polygalacturonase의 특성 및 활성변화에 관한 연구

윤선,김기현,유형근 연세대학교 생활과학연구소 1989 生活科學論集 Vol.3 No.-

This study investigated the properties and activities of pectinesterase and polygalacturonase in fresh and fermented cucumbers. Cucumber pectinesterase was active between pH4.0 and 9.0 eith optimum activity at 8.0. Polygalacturonase was active over the range of pH2.6-6.0, showing its maximum activity at pH5.5. The optimum concentration of cations for pectinesterase activity were 0.02M CaCl₂-MgCl₂0.2M NaCl and 0.1M KCl. Polygalacturonase maximum activity occurred at 0.2mM CaCl₂and 0.25mM MgCl₂. At concentrations of NaCl higher than 0.3M, the activity of polygalacturonase decreased rapidly. The addition of KCl inhibited polygalacturonase activity at any concentration. Comparing enzyme activity of the inner with that of the outer part of cucumbers, pectinesterase activity of the outer part was 8.5 times higher than that of the outer part. A microwave oven was used as a heating source to control cucumber pectinesterase and polygalacturonase activity. Polygalacturonase activity was reduced in both the inner (13% of initial) and the outer parts (17% of initial) by microwave heating for 15 min ar medium high heating level. During fermentation, the fermented cucumber pickles pre-heated by microwave did not change as much as pHs in the control group. Sensory evaluation data showed that among all the treatment groups the fermented cucumbers pre-heated by microwave received higher scores in crispness, appearance and taste.

韓國 浦項盆地 北部의 弟3紀 層序

尹銑,金光成 부산대학교 1984 자연과학논문집 Vol.38 No.-

The Pohang Basin is the largest of the Tertiary of the tertiary basins in the southern Korean Peninsula, and it has a continuous sequence from non-marine through marine sediments. This article is concerned to the stratigraphy, depositional environment and geologic age of the Tertiary sediments of the northern part of the Pohang Basin. This Tertiary sediments are divided into the Danguri Conglomerate, Cheongogsa, Hagjeon and Heunghae formations. The Cheongogsa Formation is subdivided into the Doeumsan and Dljeon Alternation members. The Danguri Conglomerate consists consists chiefly of poorly sorted and bedded boulder conglomerate, and is distributed along the western margin of the pohang basin. The Danguri Conglomerate is interpreted as piedmont deposits by its lithology. The Doeumsan Alternation Member of the Cheongogsa Formation consists of alternation of conglomerate and sandstone. The pebbles of the conglomerate are from 3cm to 7cm in major diameter and subangular to subrounded. The matrices of the conglomerates are medium-to coarse-grained sandstone. The member was deposited in sublittoral shallow water. The Daljeon Alternation Member of the Cheongogsa Formation consists of alternation of conglomerate and sandy mudstone and/or mudstone. The lithology of the conglomerates of this member is similar to that of the conglomerates of the Doeumsan Alternation member. The mudstones are red-dish brown in color and well bedded. From this member, Anadara (s.s) makiyamai Hatai and Nisiyama, A. (Hataiarca) kakehataensis Htai and Nisiyama, Striarca uetsukiensis (Hatai and Nisiyama), Crassostrea gravitesta (Yokoyama), Vicarya (Shoshiroia) callosa japonica Yabe and Hatai, and Batillaria (Tateiwaia) toshioi Masuda etc. were collected. These mollusks lived in a shallow embayment. The depositionai environment of the Daljeon Alternation Member of the main part of the Pohang Basin is a shallow water under the influence of open sea, but the Daljeon Alternation Member of the present study area was deposited in a shallow embayment. The Hagjeon Formation consists of alternation of sandstone and mudstone. The formation is relatively widely distributed in the main part of the Pohang Basin, but very narrowly distributed in the present area in its southwestern corner. The Heunghae Formation consists of siltstone, and is assumed to be deposited in embaymental to sublittoral shalow water. Anadara (s.s.) makiyamai, A.(Hataiarca) kakehataensis and voarya (Shoshiroia) callosa japonica are very important index fossil of the early Middle Miocene, and the Cheongogsa Formation is early Middle Miocone in geologic age. The Cheongogsa Formation is correlated with the Songjeon Formation of the Eoil Basin and the Sinhyeon Formation of the Ulsan Basin.

우리의 생활은 어떻게 달라지는가

尹善 연세대학교 생활과학대학 1968 婦學 Vol.1 No.-

우리들은 지금 제2차 경제개발 5개년계획의 제2차 년도에 처해있다. 그렇다면 제1차 5개년 계획이 이루어 놓은 결과는 무엇이며 그것이 우리 생활에 변화를 준 것은 무엇인가? 국민소득과 물기변동과 기계수지를 살펴봄으로써 그 간의 사정을 알아보기로 한다.

대두 Lipoxygenase Isoenzymes의 Carotene과 Chlorophyll a의 탈색작용

윤선,박희옥 연세대학교 대학원 1982 延世論叢 Vol.19 No.1

Lipoxygenase isoenzymes were isolated from soybeans using ammonium sulfate fractionation, gel filtration and ion-exchange chromatography. Two lipoxygenase isoenzymes; lipoxygenase a and lipoxygenase b, were isolated from DEAE A-50 ion-exchange chromatography. The pH optima of lipoxygenase a and b were pH6.4 and pH8.0, respectively. The specific hydroperoxide formation activity of lipoxygenase a was 2.4×105 units/mg protein at pH6.4 and that of that of lipoxygenase b was 8.3×104 units/mg protein at pH8.0 The specific carotene oxidizing activity of lipoxygenase a was 3.4×103 units/mg protein and that of lipoxygenase b was 8.3×102units/mg protein. The ratios of carotene oxidizing activity of lipoxygenase a and b were 0.014 and 0010, respectively. The specific chlorophyll a bleaching activity of lipoxygenase a was 4.8×102 units/mg protein and that of lipoxygenase b was 8.1×10units/mg protein. The ratio of chlorophyll a bleaching activity to hydroperoxidation activity of lipoxygenase a was 0. 002 and that of lipoxygenase b was 0. 001.

故 이하영 교수님을 추모하면서

윤선 한국고생물학회 1994 고생물학회지 Vol.10 No.1

제주도의 지질

윤선 대한지질학회 2008 대한지질학회 학술대회 Vol.2008 No.

녹두 및 녹두나물의 Lipoxygenase에 관한 연구

윤선,김희주 연세대학교 생활과학연구소 1988 生活科學論集 Vol.2 No.-

This study attempted to detect and characterize lipoxygenase isolated mungbean seeds and to relate its activity to the beany and grassy taste of mungbean products. Lipoxygenase activity was detected in both mungbean seeds and sprouts. However, it was found that the activity decreased markedly during gemination of the seeds exhibiting 8.64×10^4 units/g dry wt for seeds and 0.28×10⁴ units/g dry wt for sprouts. Lipoxygenase isolated from mungbean seeds and sprouts exhibited maximum activity at pH 6.8 and did not show any activity above pH 8.0. Lipoxygenase activity generally decreased as temperature increased. The lipoxygenase activity of mung seeds showed a small amount of activity after heating to 100℃. However, mungbean sprouts heated to 70℃ did not show any lipoxygenase activity. Sensory evaluation data showed that raw mungbean sprouts and mungbean sprouts heated to 30℃ and 50℃ showed significantly higher beany and grassy taste than sprouts heated to 70℃ to 100℃. When vinegar and mayonnaise were added to mungbean sprouts the beany and grassy taste decreased significantly.

Effect of additive types on the crystal modifications of solution-cast film of P(VDF/HFP)(88/12) film suing N N-dimethylacetamide as a solvent

윤선,김갑진 한국고분자학회 2007 한국고분자학회 학술대회 연구논문 초록집 Vol.2007 No.4

Ammonia와 pectinesterase에 의한 Low Methoxyl pectin의 조제 및 Gel성상의 상호비교에 관한 연구

尹善,이정희 연세대학교 교육대학원 1985 연세교육과학 Vol.27 No.-

The purpose of this study was to prepare low methoxyl pectin (LMP) by ammonia aord by citrus pectinesterase(PE) and to compare the chemical, physical and gelling properties of the prepared pectins with the commercial LMP. The results are summerized as follows: 1. For the preparation of PE treated LMP (ELM), the commercial HMP was incubated with PE isolated from tangerine albedo for 15 min, at pH 7.5 and the resultant precipitate was washed sucessively with excess ethanol. 2. Ammonia treated LMP (ALM) was prepared by treating rehydrated commercial HMP with 2.5N NH4OH in 500 ethanol for 180 min. The resultant precipitate was washed sucessively with ethanol. 3. Methoxyl content, intrinsic viscosity, apparent molecular weight and anhydrouronic acid of ELM was 4.31%, 1.2048, 42,204 and 95.4% and those of ALM was 4.72%, 1.1566, 31,809 and 98.5%, respectively. 4. The percent sag of ELM gel, AELM (ELM 50%+ALM 50%) gel, commercial LMP (CLM) gel were 3.18%, 29.4% and 21.2%, respectively and ALM gel alone was too thin for its percent sag to be determined. 5. The hardness of ELM gel, AELM gel and CLM gel determined by penetrometer were 71.5, 8.9 and 40.9, respectively and the hardness of ALM gel was not able to be determined. 6. Sensory evaluation score showed that CLM gel received the highest total score and ELM gel, AELM and ALM gel in the order.