발효조를 이용한 Monascus anka의 적색소와 황색소의 생산

강성국,임종환,정순택,김선재 한국미생물생명공학회 ( 구 한국산업미생물학회 ) 1996 한국미생물·생명공학회지 Vol.24 No.6

Monascus anka를 이용하여 천연식용색소를 대량생산하기 위한 방법을 개발하기 위하여 발효조를 이용하여 적색소와 황색소의 색소생산의 최적 배양 조건과 생산된 색소의 색깔 특성을 조사하였다. Monascus anka 적색소와 황색소를 생산하였는데, 이들 색소는 균체내색소와 균체외 색소로 구분되었다. 균체의 적색소(ERP)는 494nm에서, 균체외 황색소(EYP)는 380nm에서, 균체내 적색소(IRP)는 506nm에서 그리고 균체내 황색소(IYP)는 388nm에서 최대 흡광도를 나타냈다. 적색소와 황색소 생산, 색조의 특성 및 균체증식력을 배양 온도, pH, 쌀가루 농도, peptone 농도, magnesium sulfate 농도, 통기량 및 교반속도에 대하여 조사한 결과 적색소 생산력은 30℃, 초기 pH 6.0, 쌀가루 농도 3~5%, peptone 농도 0.05%, magnesium sulfate 농도 0.25%, 통기량 0.1vvm 교반속도 300rpm의 조건에서 최대치를 보였으며, 이때 ERP, EYP, IRP 및 IYP는 각각 A_494nm 0.84, A_380 nm 0.71, A_506 nm 1.18, A_388 nm 1.10, L값은 각각 29.40, 6.44, 34,98, 8.94, a값은 각각 5.76, -1.08, 11.83, -1.55, b값은 각각 18-19, 3.41 27.26, 6.16 그리고 균체량은 7.4 g/l을 보였다. 또한 황색소 생산력은 온도의 경우 적색소 생산을 위한 최적온도 보다 높은 35℃ 부근에서 우수하였으며 초기 pH와 쌀가루 농도는 적색소 생산을 위한 최적조건과 같았고, 질소원과 무기염의 농도가 높을수록 그리고 통기량이 많을수록 황색소 생산력이 우수하였다. 적색소와 황색소 생산을 위한 발효조의 교반속도는 100~300 rpm이 적합하였다. Production of Red and Yellow Pigments from Monascus anda in a Jar Fermenter, Seong-Gook Kang, Jong-Whan Rhim, Soon-Teck Jung^* and Sun-Jae Kim. Department of Food Engineering. Mokpo National University Chonnam, 534-729, Korea - In order to develop the method for mass production of natural food colorant from Monascus anka, optimum cultivation conditions for producing red and yellow pigments by cultivating the mold in a jar fermenter and their color characteristics were investigated. The mold produced red and yellow pigments both intracellularly and extracellularly. These pigments showed unique light absorption characteristics with maximum absorption of 494, 380, 506, and 388 nm for extracellular red pigment (ERP), extracellular yellow pigment (EYP), intracellular red pigment (IRP), and intracellular yellow pigment (IYP), respectively. Optimum conditions for producing red pigments were found to be temperature 30℃, initial pH 6.0, rice powder 3~5%, peptone 0.05%, magnesium sulfate 0.25%, aeration rate 0.1vvm. Optimum temperature for producing yellow pigments was around 35℃ which is higher than that of producing red pigments. The initial pH rice powder concentration for producing yellow pigments were the same as those of producing red pigments. The higher concentration of nitrogen source and inorganic salt, aeration rate, the more the yellow pigments were produced. Them optimum agitation speed was 100~300 rpm for pigment production.

홍국균의 최적배양조건에 관한 연구

정순택,임종환,박양균,황금택,박현진,안찬영,강성국,문길만 木浦大學校 工業技術硏究所 1994 工業技術硏究誌 Vol.4 No.-

Cell growth and pigment productivity of Monascus anka KCCM 11832 and Monascus sp. has isolated from the Korean Maeju(soybean koji) were determined for effect of culture medium composition and incubation conditions. Increase of NH₄NO₃, and KH₂PO₄ concentration as mineral source promoted mycelium growth, and the highest cell growth was showed in the medium with 0.05% KH₂PO₄ when C/N ratio is 20:1, but pigment production was significantly inhibited at higher concentration than this level. Cell growth and pigment production in porato dextrose medium were higher than those in czapeck-dox broth and malt extract medium. In terms of temperature, the highest cell growth was showed at 34℃, but pigment productivity was the highest at 26℃.

Mechanical and Water Barrier Properties of Biopolyester Films Prepared by Thermo-Compression

Jong-Whan Rhim 한국식품과학회 2007 Food Science and Biotechnology Vol.16 No.1

Wetting Properties of Biopolyester Films Prepared by Thermo-Compression Method

Jong-Whan Rhim,Seok-In Hong 한국식품과학회 2007 Food Science and Biotechnology Vol.16 No.2

Effect of Drying Method on Antioxidant Activity of Jiwhang (Rehmannia glutinosa)

Jong-Whan Rhim,Yang Xi,Won-Chul Jeong,Kyung-Sik Ham,Ha-Sook Chung,Eun-Sil Kim 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.6

Jiwhang (Rehmannia glutinosa), one of the most widely used medicinal herbs, was dried with various methods such as sun drying, hot air drying, vacuum drying, and freeze drying methods, and their effects on the antioxidant capacity in relation with the content of total phenolic compounds were studied with a steamed-and-dried rehmannia (sookjiwhang) for comparison. Generally, total phenolic contents decreased significantly by all of the drying treatments except the steamed-anddried rehmannia, in which total phenolic contents increased 2.4 fold compared with fresh rehmannia. Content of verbascoside, a functional phenolic compound, was the highest in the freeze-dried rehmannia (177.97±0.02 ㎍/g d.m.) followed by vacuumdried (105.55±0.07 ㎍/g d.m.), hot air-dried (23.01±0.02 ㎍/g d.m.), and sun-dried (4.89±0.13 ㎍/g d.m.) ones comparable to the fresh rehmannia (80.15±1.26 ㎍/g d.m.). Antioxidant capacity determined by both 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azinobis (3-ethyl-benzthiazoline-6-sulphonic acid) (ABTS) methods agreed with the result of total phenolic contents, that is, the antioxidant capacity was the highest in the steamed-and-dried rehmannia followed by fresh rehmannia, vacuumdried, hot air-dried, sun-dried, and freeze-dried ones. Conclusively, the total phenolic contents and antioxidant capacity of rehmannia were greatly affected by the drying methods used.

The Effect of Clary Concentration on Mechanical and Water Barrier Properties of Chitosan-Based Nanocomposite Films

Jong-Whan Rhim 한국식품과학회 2006 Food Science and Biotechnology Vol.15 No.6

Effect of Coating Methods on the Properties of Poly(lactide)-coated Paperboard

Jong-Whan Rhim 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.5

Poly(lactide) (PLA)-coated paperboards were prepared by solution coating and thermo-compression coating methods and their effect of coating on the packaging properties such as tensile, water resistance, water vapor barrier, and heat sealing properties was tested. Compared with uncoated control paperboard, tensile strength (TS) of PLA-coated paperboard increased profoundly (2.2-2.6 folds) with slight increase in elongation at break (E). Water absorptiveness (WA) of the paperboard decreased 74-170 folds and water vapor permeability (WVP) decreased 6.3-22.1 folds by coating with PLA, which indicates an increase in the hydrophobicity of the surface of paperboard. Compared with polyethylene (PE)-coated paperboard, both PLA-coated paperboard exhibited 2.3 time higher heat sealing strength. In addition, the PLA-coated paperboards showed equal or higher wet TS than PE-coated paperboard. All the test results showed that the paperboard coated by the thermo-compression coating method was similar to or better than those of coated by the solution coating method.

Potential Use of Biopolymer-based Nanocomposite Films in Food Packaging Applications

Jong-Whan Rhim 한국식품과학회 2007 Food Science and Biotechnology Vol.16 No.5

Concerns on environmental waste problems caused by non-biodegradable petrochemical-based plastic packaging materials as well as consumer’s demand for high quality food products has caused an increasing interest in developing biodegradable packaging materials using annually renewable natural biopolymers such as polysaccharides and proteins. However, inherent shortcomings of natural polymer-based packaging materials such as low mechanical properties and low water resistance are causing a major limitation for their industrial use. By the way, recent advent of nanocomposite technology rekindled interests on the use of natural biopolymers in the food packaging application. Polymer nanocomposites, especially natural biopolymer-layered silicate nanocomposites, exhibit markedly improved packaging properties due to their nanometer size dispersion. These improvements include increased mechanical strength, decreased gas permeability, and increased water resistance. Additionally, biologically active ingredients can be added to impart the desired functional properties to the resulting packaging materials. Consequently, natural biopolymer-based nanocomposite packaging materials with bio-functional properties have huge potential for application in the active food packaging industry. In this review, recent advances in the preparation and characterization of natural biopolymer-based nanocomposite films, and their potential use in food packaging applications are addressed.

Study on the Generalization of the Equivalent Point Method for Thermal Evaluation

Jong-Whan Rhim(임종환) 한국식품과학회 1990 한국식품과학회지 Vol.22 No.5

Dehydration Kinetics of Rehmannia (Rehmannia glutinosa Liboschitz)

Jong-Whan Rhim,Ji-Hye Kim,Won-Chul Jeong 한국식품과학회 2007 Food Science and Biotechnology Vol.16 No.5

Sliced and whole root of rehmannia were dehydrated in a laboratory dryer at 40, 60, 80, and 100℃ to evaluate the kinetic parameters for dehydration of rehmannia. The drying curves of both samples were characterized by a falling-rate drying period only. Sliced rehmannia dried 1.1 to 3.1 times faster than whole root of rehmannia depending on drying temperature. Equilibrium moisture content (EMC) of rehmannia samples at the drying temperature tested were 0.069-0.078 g water/g dry solid, which was coincided with the monolayer moisture content (0.06 and 0.07 g water/g dry solid) evaluated from desorption isotherms using GAB (Guggenheim-Anderson-de Boer) model. A logarithmic model for thin layer drying was applied to evaluate the drying time to reach EMC (tEMC) and drying constant (k). The effect of temperature on 1/tEMC and k was described by the Arrhenius model with activation energy values of 32.56 and 47.14 kJ/mol determined using the former parameter, and 34.27 and 38.26 kJ/mol determined using the latter parameter for sliced and whole root of rehmannia, respectively.