• Proceedings of the Korean Society of Fisheries Technology Conference
• /
• 2001.05a
• /
• pp.154-155
• /
• 2001

난백과 혈장, 대두단백질은 겔화식품의 겔강화와 단백질 보강의 목적으로 다양하게 사용되고 있으며, 이 때 첨가단백질의 겔화 특성은 가장 중요한 피능적 특성중 하나이다. 이러한 겔화에는 단백질의 종류, 가열온도와 시간, 염의 유무, pH등의 환경이 복합적으로 작용하여, 소수성 상호작용, 공유결합, 이온결합, S-S결합 및 수화력 등이 겔을 형성한다. 단백질의 겔화에 미치는 변수에 대한 많은 연구가 이루어졌지만 단백질의 겔화 특성에 있어 가장 많은 구성비율을 차지하는 수분과 수화력에 관한 연구는 미미한 실정이다. (중략)

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2001.06a
• /
• pp.100-100
• /
• 2001

• KOREAN POULTRY JOURNAL
• /
• v.22 no.3 s.245
• /
• pp.52-55
• /
• 1990

계란은 종래 전란 혹은 난백 및 난황으로만 분리되어 식품에 이용되어 왔으나 최근 분리, 정제기술의 진전으로 계란에 함유되어 있는 단백질을 비롯한 성분이 추출되어 의약품, 화장품 및 건강식품의 소재로서 이용되고 있다. 계란은 유, 육과 마찬가지로 동물성 단백질원이라는 측면 외에 유, 육이 가지고 있지 못한 기능 즉 계란으로부터 생명이 탄생한다는 신비스러운 기능을 갖고 있다. 계란이 단순한 에너지의 공급원이 아니라 생명체를 탄생시킨다는 것은 아직까지도 과학적인 방법에 의하여 밝혀지지 않은 새로운 기능을 가진 성분이 계란 중에 함유되어 있을 가능성이 크다는 것을 의미한다. 따라서 본란에서는 계란의 새로운 용도개발을 위하여 기능성을 중심으로 계란성분을 고찰해 보기로 한다.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.16 no.4
• /
• pp.364-370
• /
• 1987

A lysozyme is isolated and purified partially form the egg white of Korean native Ogol fowl(Natural monument No. 265) by the method of direct crystallization. The bacteriolytic activities of 1% lysozyme against Staphylococus aureus 57, Bacillus subtilis ATCC 6633, and Escherichia coli NIHJ-JC2 was investigated with or without some other antibacterial materials in the nutrient broth culture. According to the results, 1% lysozyme showed the appreciable bacterolytic activities of about 12-16% to the almost of bacteria cultured. The synergistic effect with the lysozyme and some antibacterial materials on the growth inhibition of the bacteria cultured exhibited higher in order of the 0.001% magnolol -22%, the 0.001% honokiol -14% against S. aureus and of the 0.0005% erythromcin -29%, the honokiol -22%, the magnolol -l7%, the 0.005% phospholipase -6% against E. coli. And that synergistic effect against B. subtilis showed a fairly high level of about 52% with the erythromycin but not any effect with others.

• Journal of Food Hygiene and Safety
• /
• v.14 no.4
• /
• pp.408-414
• /
• 1999

A number of chemical released into the environment eliciting their effects by disrupting normal hormonal pathways. Endocrine disrupting compounds are present in the aquatic environment and pose potential health consequences to wildlife and humans. This review are designing fur xenobiotic estrogens based on induction of the egg-yolk precursor protein vitelloge-nin. In fish of aquatic environment, it may result in decrease fertility and egg production in females or lead to reduced gonad size or feminization of genetic male fish. It has been known that male fish exposed to estrogenic compounds show induced production of vitellogenin. Vitello-genin production is normally restricted to adult females, which have elevated estrogen levels during egg production. However, vitellogenin can be induced in males by Pollution of environmental endocrine disruptors. Consequently, the presence of vitellogenin in male fish can serve as an indicator of exposure of environmental endocrine disrupting compounds. In immature fish pol-luted at low levels of environmental endocrine disrupter, vitellogenin can serve as a reliable biomarker for exposure to endocrine disrupter. This review demonstrates the utility of vitellogenin as a biomarker fur exposure to estrogenin agents in auqatic environment.

• Journal of the East Asian Society of Dietary Life
• /
• v.11 no.3
• /
• pp.179-189
• /
• 2001

The study was carried out to investigate housewive's consumption pattern and preference of mayonnaise for the development of egg-white mayonnaise. Data was collected from 515 housewives in Ulsan by self-administered questionnaire. The collected data were analyzed by SPSS package program. The results were as follows: 1. Most(98.1%) of housewives were concerned about nutrition and health and they considered that nutrition was the most important factor when purchasing food related items. 2. The frequency of using processed foods was two to three times a week and the reason for use it was the convenience. Usually the housewives obtained nutrition related information through mass media such as TV, radio(37.5%) , and newspaper, magazine(32.1%). 3. 75.9% of the subjects thought mayonnaise is a high calorie food and 57.5% of them knew the basic ingredients of mayonnaise. Most(79.3% ) of housewives perceived that cholesterol which is rich in egg yolk is related to cardiovascular disease and arteriosclerosis. Among family members, children showed high degree in the preference for mayonnaise. 4. Comparison of the low cholesterol mayonnaise which was made by egg white for egg yolk with commercial product was made by sensory evaluation and mechanical test. The viscosity and turbidity did not show any difference. Overall taste of low cholesterol mayonnaise was better than of commercial product. Based on these results of this study provided useful information for development of egg-white mayonnaise (low-cholesterol mayonnaise) and expected the possibility of using low cholesterol mayonnaise will be high.

• Journal of Life Science
• /
• v.20 no.9
• /
• pp.1358-1364
• /
• 2010

In this study, the effects of feeding citrus by-products on the quality and fatty acid compositions of chicken eggs were investigated. Two samples of chicken eggs were used for this study: T0 (eggs of chickens that were not fed citrus byproducts) and T1 (eggs of chickens that were fed 4% citrus byproducts). There was no statistically meaningful difference between T0 and T1 in terms of various properties, such as chemical composition, cholesterol content, minerals, vitamins, pigments, and total structural amino acid. The caloric content of the egg yolk was higher in T1 than in T0, and total free amino acid of egg albumin and egg yolk was higher in T1 than in T0 (p<0.05). There was a not significant difference in SFA:UFA ratio between T0 and T1, but the linolenic acid content was higher in T1 than in T0 (p<0.05). The results of this study show that citrus by-products can be used for feed for laying hens by adding them to general feed.

• KSBB Journal
• /
• v.18 no.2
• /
• pp.122-126
• /
• 2003

Multi-cycle chromatographic separation of Iysozyme from egg white was investigated. Multi-cycle chromatography was performed by repeated cycling(one cycle: resin equilibration, sample loading, washing, elution). Two types of cation exchange resins, Cellufine CM C-200 and Bio-rex 70, were used to determine the optimum condition for the separation of Iysozyme by multi-cycle chromatography. The resin was equilibrated in 20 mM Na-phosphate buffer(pH 7.0). Chromatograms of UV absorbance levels of every cycle were compared to confirm the eluting ability of Iysozyme in the two types of gel. Collected samples from eluting regions in every cycle were assayed by 15% SDS-PAGE.

• Korean Journal of Agricultural Science
• /
• v.9 no.1
• /
• pp.314-356
• /
• 1982

In order to improve the efficiency of the main economic traits in layers the present selection index is based on body weight, age at first egg, egg production and egg weight. But as the edible parts of the egg, the yolk and the albumin, are very important economic traits, this study was conducted to estimate the selection indices combining the latter traits with the former traits, and to examine the accuracy of the indices. The experiment were 351 Single Comb White Leghorns(S. C. W. Leghorn) and 326 Rhode Island Reds (R. I. Red), improved by the closed flock breeding system at the Daejeon Branch Station of the National Livestock Breeding Station. The egg compositions were checked a total of 6097 eggs. The data for each traits were collected and analysed until 500 days of age from March 1, 1979.

• Proceedings of the Korean Society of Embryo Transfer Conference
• /
• 2002.11a
• /
• pp.72-72
• /
• 2002

조류는 발생학적 특성상 수정과 초기 배발생을 제외한 거의 대부분의 개체발생 과정이 난각 속에서 진행된다. 그러므로 수정란에 생명 공학적 기법을 적용하는데 있어서, 포유류의 경우 여러 생명공학 기법이 적용된 수정란은 초기발생을 위한 체외배양 이후 반드시 모체에 이식되어야 하지만, 조류의 경우 인공적인 체외배양 체계가 확립되어 있어야 생명공학 기법이 적용된 수정란을 개체까지 발생시킬 수 있게 된다. 닭의 난자는 난관 누두부에 배란 후 약 15분내에 정자의 침입을 받아 수정되어 난관 팽대부에 도달하면 1세포기 수정란이 된다. 그 후 수정란이 협부에 도달하면 최초로 분할이 일어나기 시작하여, 방란시에는 그 세포수가 60,000개에 이르게 된다. 한편, 계란의 형성 과정에서는 다량의 난황을 포함한 난자가 난관 누두부로 배란되어 정자와 만나게 되면 수정란으로서 계란 형성이 계속되고 정자와 만나지 못하게 되면 무정란으로서 계란 형성을 계속하게된다. 배란된 난자가 난관누두부를 거쳐 난관팽대부에 도달되면 난자는 농후난백에 의해 둘러싸이게 되고 난관혈부에 도달되면 난각막이 형성되고 수양성 난백이 침적하게 된다. 그 후, 난관협부를 지난 난자는 난관자궁부에 도달되면 20시간이상 그곳에 머물면서 난각형성이 진행된 다음 방란된다. 따라서 수정란에 외래유전자를 미세주입하여 형질전환 닭을 생산하기 위해서는 수정란을 암탉의 난관 내에서 최초 분할되기 전에 외부로 끄집어내어야 하며, 수정란에 외래 유전자를 미세주입한 다음에는 다시 암탉의 난관내로 이식해야 하지만 현재까지 그러한 기술은 확립되어 있지 못하다. 그렇기 때문에 모체의 난관 속에서 일어나는 배 발생과 그 이후 개체까지의 발생을 위하여 인공적인 체외배양 체계가 확립되어 있어야 한다. 따라서 본 발표에서는 형질전환 닭을 생산하기 위한 양질의 1세포기 수정란 획득 방법과 획득된 수정란의 체외 배양방법에 관하여 기술적인 측면에서 고찰 해보고자 하며, 그와 같은 배양 기술을 이용하여 외래유전자를 도입한 일련의 결과에 관하여 보고 하고자한다.