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Serratia liquefaciens AL-11이 생산하는 Alkaline Lipase의 특성 및 작용양상
최청,김태완,안봉전,김영활,손준호,김성,최희준 한국미생물생명공학회 ( 구 한국산업미생물학회 ) 1996 한국미생물·생명공학회지 Vol.24 No.1
본 효소의 최적 반응온도는 약 45℃이고, 최적 pH는 10.0 정도였고, pH 7.0~10.0 범위와 30~50℃의 범위에서 안정하였다. 금속이온중 Mn^2+, Ca^2+ 등에 의하여 활성이 증대되었으나 Fe^2+, Pb^2+와 Zn^2+ 등에 의해서는 효소 활성이 저해되었고, 효소활성 저해제 중 ethylenediaminetetraacetic acid(EDTA)에 의해 강한 저해작용을 나타내어 본 효소는 효소분자 중 금속이온이 관여하는 것으로 추정되었다. 효소반응 처리한 olive oil 가수분해물을 박충크로마토그래피 분석한 결과 Serratia liquefaciens AL-11이 생산하는 지방분해효소는 기질특이성이 비특이적이었으며, sodium cholate, sodium edoxychol-ate, sodium taurocholate 등의 담즙산염에 의해 효소활성이 증대되었다. The optimum temperature and pH for the enzyme activity were 45℃ and 10.0, respectively. The enzyme was stable in a pH range of 5 to 10, and 62% of its activity was lost on heat treatment at 60℃ for 20 min. The activity of the purified enzyme was inhibited by Fe^2+, Zm^2+ and Pb^2+, and slightly activated by Mn^2+ and Ca^2+. γ-Chloromercuribenzoic acid, 2,4-dinitrophenol and H_2O_2 did not show inhibitory effect on the lipolytic activity of the alkaline lipase but ethylenediaminetetraacetic acid inhibited the enzyme activity. This suggested that the enzyme have metal group in its active site. Sodium salts of bile acids stimulated the enzyme activity. Analysis of hydrolyzates of olive oil after the lipase reaction revealed that Serratia liquefaciens AL-11 produced non-specific lipolytic enzyme.
Effect of yeast content on physicochemical properties of low-moisture extruded meat analog
Yung-Hee Jeon,Ji-Hui Sin,Bon-Jae Gu,Sang-Hyun Park,Nam-Soon Oh,Gi-Hyung Ryu 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
This study was conducted to determine the effect of yeast content on physicochemical properties of low-moisture extruded meat analog. Isolated soy protein (50%), wheat gluten (40%), and corn starch (10%) were mixed as a base formulation, and then yeast (0% to 50%) was added into the base formulation. Extrusion parameters were barrel temperature (150°C), moisture content (40%), screw speed (250 rpm). The meat analog with a yeast content of 50% was not texturized. Water holding capacity, elasticity, and cohesiveness were decreased with increasing the yeast content from 0% to 40%. Chewiness and integrity index were increased from 0% to 30% of the yeast content, but they decreased when yeast content was higher than 40% yeast content. Nitrogen solublity index and DPPH radical scavenging activity were increased when the yeast content increased. In the amino acid profile, glutamic acid content increased through the extrusion process. In conclusion based on the results in this texturization utilizing yeast. Also, the glutamic acid generated in the extrusion process may contribute to flavor improvement of meat analog.
전용희(Yong-Hee Jeon),전권수(Kwan-Su Jeon),이재우(Jae-Woo Lee),변영환(Yung-Hwan Byun) 한국전산유체공학회 2000 한국전산유체공학회 학술대회논문집 Vol.2000 No.5
In this paper, numerical study has been done for the improvement of the superdetonative ram accelerator performance and for the design optimization of the system. The objective function to optimize the premixture composition is the ram rube length required to accelerate projectile from initial velocity V_0 to target velocity Ve. The premixture is composed of H₂, O₂, N₂ and the mole numbers of these species are selected as design variables. RSM(Response Surface Methodology) which is widely used for the complex optimization problems is selected as the optimization technique. In particular, to improve the non-linearity of the response and to consider the accuracy and efficiency of the solution, design space stretching technique has been applied. Separate sub-optimization routine is introduced to determine the stretching position and clustering parameters which construct the optimum regression model, Two step optimization technique has been applied to obtain the optimal system. With the application of stretching technique, we can perform system optimization with a small number of experimental points, and construct precise regression model for highly non-linear domain. The error to compared with analysis result is only 0.01% and it is demonstrated that present method can be applied more practical design optimization problems with many design variables.