• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.108.1-108
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• 2003

새우젓은 새우와 소금만을 원료로 하여 제조하는데, 최근 수입산 소금의 유입이 급증하고 있어 새우젓에도 이들 수입산 소금의 사용이 늘어가고 있다. 수입산 소금은 수분과 식염함량이 국산 소금과 다를 뿐 아니라 불순물과 무기질 등의 성분 또한 차이가 있다. 본 연구는 소금의 종류가 새우젓에 어떠한 영향을 미치는지 알아보기 위해, 국산천일염, 중국산천일염, 정제염의 세 가지 소금으로 27%의 염농도로 새우젓을 제조한 후 2$0^{\circ}C$ 항온기에서 180일간 숙성 및 발효가 진행되는 동안 이화학적 변화(pH, 염도, 휘발성 염기질소, 아미노태질소, 색상)를 분석하였다. 세 가지 소금의 새우젓 모두 숙성이 진행되면서 단백질 분해 산물인 휘발성 염기질소, 아미노태 질소의 함량이 증가하였는데, 국산 천일염 새우젓이 더 많이 증가하였다. 즉, 숙성 180일 후 휘발성염기질소, 아미노태 질소 함량은 각각 국산천일염 새우젓의 경우 200mg%, 749mg%, 2.3lmg%인 반면, 중국산천일염 새우젓은 67.23mg%, 630mg%, 1.22mg%이었고, 정제염 새우젓은 100.85mg%, 634mg%, 1.76mg%로 나타났다. 지방산패도는 국산천일염 새우젓은 23일(2.450), 중국산천일염 새우젓은 58일(1.771), 정제염 새우젓(2.514)까지 증가한 후 감소하였다. 이상의 결과로 소금의 종류가 새우젓의 숙성에 영향을 미치는 것을 알 수 있었다.

• Journal of the Korean Society of Propulsion Engineers
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• v.25 no.6
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• pp.66-73
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• 2021

The development of excellent high-energy materials has progressed in the direction of synthesizing compounds with high nitrogen content, ultimately oriented toward the form of polynitrogen. As cyclo-N₅^-, a type of polynitrogen, is synthesized as sodium pentazolate(NaN₅) and the results of various metal and non-metal compounds have been studied, the usage of polynitrogen compounds is attracting attention. However, since the known synthesis and purification method of NaN₅ are very extreme and complicated, it is essential to improve the process in order to increase the utility of the pentazolate compounds in the future. In this study, only a simple filtration method was applied to purify the NaN₅, and based on this, two non-metal pentazolate salt compounds were successfully synthesized.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.2
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• pp.234-239
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• 1993

The alginate degrading bacteria have been screened from the marine environment. Sodium alginate and NaCl were required for cell growth and enzyme production of 145-C strain and the adequate concentrations were 0.7 and 2.5%, respectively. The effective nitrogen source was peptone and adequate temperature was 28$\pm$2$^{\circ}C$. The 145-C strain was identified as Vibrio sp. from biochemical and biological experiment. The extracellular enzyme produced by Vibrio sp. was purified and the molecular weight was estimated to be 27, 000.

• Korean journal of food and cookery science
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• v.2 no.1
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• pp.38-44
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• 1986

Effects of the kind and concentration of salt on oxidation of lipids and on formation of flavor components have been studied with four varieties of fermented anchovies prepared with 20％ sun-dried salt(sample B) , 12% refined salt (sample C), 16.5％ refined salt (sample D) and 16. 5% refined salt Plus 25％ brine (sample E). The sample B showed higher peroxide and TBA value and also higher content of TMA thar. those prepared with refined salt. The amounts of amino-N and VBN in sample B appeared larger than in sample D but was in a similar level with those in sample C. On the other hands, much smaller amounts of lactic and succinic acid were observed in sample B compared with in sample C and D. Sample C revealed the highest level of lactic acid among the samples tested. The changes in the amounts of each free amino acid displayed similar tendencies in all samples, except decreasing tendency of tyrosine in sample B and increasing tendency of aspartic acid in sample C. Also observed was lower IMP and inosine level in sample B than in C and D, but hypox-anthine level was higher in B. In general, sample I indicated remarkably lower values of experimental data in all cases mentioned above, but the highest TBA balue.

• Proceedings of the Korean Society of Applied Pharmacology
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• 1993.04a
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• pp.145-145
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• 1993

일반적으로 단백질의 정제를 위한 가장 효과적인 방법은 affinity chromatography법으로 알려져 있다. 본 연구에서는 베타 수용체의 순수정제를 위한 효과적인 affinity matrix를 제조하고 이의 특징을 확인함으로써 수용체 정제를 위한 기초를 수립하고자 하였다. Bisoxirane reagent인 1,4-butanediol diglycydyl ether를 Sepharose CL-4B gel과 반응시켜 탄노원자 10개 길이의 spacer arm을 부착시켰다. 여기에 sodium persulfate, dithiothreitol을 연속적으로 사용하여 -SH기를 도입시긴 추 free radical 반응을 이용하여 베타수용체 길항제인 alprenolol을 부착시킴으로써 affinity gel을 제조하였다. alprenolol치 부착반응을 위한 최적온도는 4$0^{\circ}C$로 나타났으며, semimicro Kjeldahl 질소 분석법을 적용하여 gel을 분석한 결과 ml당 0.4-0.6 $\mu$ mol의 alprenolol이 결합하였음을 확인하였다.

• 한국신재생에너지학회:학술대회논문집
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• 2011.11a
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• pp.139.2-139.2
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• 2011

산업혁명 이후 계속된 산업화로 이산화탄소, 메탄, 이산화질소와 같은 온실가스의 대기 중 농도가 지속적으로 증가하고 있다. 세계 각국은 화석연료 고갈 및 기후변화에 대처하기 위해 대체연료에 대한 연구가 활성화되고 있는데 특히, 폐유 재생과 폐기물의 발생 및 처리 문제를 극복하기 위해 많은 노력을 기울이고 있다. 본 시험은 폐유를 정제한 정제연료유와 유화정제연료유의 물성을 석유제품인 중유와 비교 분석하였다. 유화정제연료유는 폐유 중 중금속, 회분 및 슬러지 등을 제거한 후 유화제 등을 넣어 생산된 제품으로 연구를 수행하였다. 본 논문은 이에 대한 전반적인 내용을 언급하였다.

• Microbiology and Biotechnology Letters
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• v.30 no.2
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• pp.142-150
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• 2002

Streptomyces polychromogenes IFO 13072 was used as a strain producing cholesterol oxidase(EC 1.1.3.6). The conditions of cholesterol oxidase production were investigated. The optimum composition of medium for production of the enzyme was 1% dextrin, 0.5% casamino acid, 0.1% $KH_2$PO$_4$, 0.5% $NaNO_3$ and 0.05% $MgSO_4$(pH 7.3). The enzyme was purified specifically by cholesterol affinity column chromatography with a yield of 23.2%. The purified enzyme showed a single polypeptide on SDS-PAGE and the molecular weight was estimated about 52,000 daltons. The optimum pH and temperature of the cholesterol oxidase were pH 7.0 and $37^{\circ}C$, respectively. The enzyme was stable in the range of pH 6.0~7.0 and $25^{\circ}C$. The cholesterol oxidase activity was strongly inhibited by metal ions such as $Hg^{2＋}$ and $Fe^{2＋}$ and inhibitors such as dithiothreitol, mercaptoethanol and isonicotinic acid. The Michaelis constant(Km) for the cholesterol was found to be 25 mM by Lineweaver-Burk plot analysis.

• Korean Journal of Food Science and Technology
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• v.24 no.1
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• pp.14-24
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• 1992

An attempt was made to prepare chitin from kuruma prawn shell and antarctic krill for industrial use, and new procedure for the preparation of chitin was developed. When antarctic krill powder and kuruma prawn shell powder were treated through the new procedures developed in this study, purified chitin, identified by IR spectrum and nitrogen content, was obtained. Molecular weight in formic acid of purified chitin was $1.56{\times}10^{5}$ for krill and $1.78{\times}10^{5}$ for kuruma prawn respectively. Degree of polymerization of N-acetylglucosamine was 750 for krill chitin and 850 for kuruma prawn chitin. Purified chitin showed a higher degree of acetylation, and was relatively rich in methionine residue.

• KSBB Journal
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• v.25 no.5
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• pp.429-436
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• 2010

Keratinase is widely used in certain industrial applications. The present study sought to improve the culture conditions of Bacillus subtilis SMMJ-2 to facilitate mass production of keratinase. Strain SMMJ-2 was irradiated by ultraviolet light and the resulting isolates were tested for keratinase activity. Isolates displaying elevated keratinase activity were selected and used to determine the optimum temperature (24, 30, 37, 45, $55^{\circ}C$) for bacterial keratinase production during a 4 day incubation period. The highest enzyme activity (55 units/mL/min), from a Bacillus subtilis SMMJ-2 mutant (mutant No. 2) was demonstrated following incubation at $30^{\circ}C$. The effects of carbon and nitrogen sources on keratinase production were confirmed by measuring the enzyme activity from the culture broth of the mutant strain cultured in various media containing different carbon source and nitrogen sources during a 4 day period. The optimal medium composition for producing keratinase consisted of 1% glucose, 0.7% $K_2HPO_4$, 0.2% $K_2HPO_4$, and 1.2% soybean meal. Optimal initial pH and temperature for producing keratinase were 7.0 and $30^{\circ}C$, respectively. Keratinases produced by B. subtilis SMMJ-2 and the mutant No. 2 were purified from the culture broth which used soybean meal as a nitrogen source. Membrane ultrafiltration, DEAE-sephacel ion exchange and Sephadex G-100 gel chromatography were used to purify the enzymes. The purified keratinases from both B. subtilis SMMJ-2 and the mutant No. 2 showed single bands and their molecular weights were estimated as 28 kDa and 42 kDa, respectively on SDS-polyacrylamide gel electrophoresis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.1
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• pp.53-59
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• 2008

Salt is a major component in salt-fermented shrimp with 25% content. There are various types of salts that have different compositions, which may affect the quality of salt-fermented shrimp. We have investigated effects of various salts such as Korean solar salt (KSS), purified salt (PS), sea-concentrated salt (SCS), glasswort (Salicornia herbacea L.) spray solar salt (GSS), glasswort-sea-concentrated salt (GSCS) and spray-dried salt (SDS) on the physicochemical and sensory properties of fermented shrimps. Ammonia nitrogen content of the salted shrimp prepared with SDS was lower than others until 60 day fermentation. At 90 day fermentation, amino nitrogen contents of salted shrimps prepared with GSCS and GSS (980 mg%) were higher than those of the others while sample prepared with SDS showed the lowest amino nitrogen content (680 mg%). Volatile basic nitrogen content of salted shrimp prepared with SDS was also lower than those of the others between 14 and 60 day fermentation and there were differences among samples in the contents of trimethylamine at 180 day fermentation. Sensory evaluation results indicated significant differences in salty, overall taste and overall acceptance among samples. Overall acceptance was significantly higher in salt-fermented shrimp prepared with KSS, SCS, GSS, GSCS and SDS than in fermented shrimp with PS.