• 대한화학회지
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• 제50권1호
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• pp.23-31
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• 2006

원자흡수분광법을 사용하여 실제 시료 중의 구리를 예비 농축하고 정량하는데 활성탄 변형법을 사용하였다. 구리 이온을 4-amino-2,3-dimethyl-1-phenyl-3-pyrazoline(ADMPP) 또는 4-(4-methoxybenzylidenimin)thiophenole (MBITP)과 착물을 형성시켜 활성탄에 정량적으로 흡착시키고, 고체상에 흡착된 구리를 소량의 질산을 사용하여 정량적으로 용리시켰다. 최대 회수율을 얻는데 있어서 중요한 pH, 운반체의 양, 흐름속도, 활성탄의 양, 용리제의 종류 및 농도와 같은 파라미터의 영향을 조사하였다. 최적 조건에서 ADMPP와 MBITP를 사용하는 이 방법은 0.05-1.5g mL1 and 0.05-1.2g mL1의 구리 농도 범위에서 각각 상관계수 0.9997 및 0.9994의 선형성을 보이며 검출한계는 1.4 ng mL1 였다. 예비 농축의 농축인자는 310에 이르며 돌파부피는 두 리간드에서 모두 1550 mL였다. 이 방법은 방해 이온에 대한 공차한계와 선택성이 좋아서 수돗물, 샘물, 강물 및 폐수와 같은 실제 시료 중의 구리 함량을 정량하는 데 성공적으로 사용되었다.

• 대한화장품학회:학술대회논문집
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• 대한화장품학회 1996년도 4차 심포지움(Skin Biology Efficacy)
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• pp.52-67
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• 1996

새로운 노화방지 물질로 개발한 3-APPA가 노화에 의해 야기되는 여러 변화들, 특히 세포 증식, 유전자 수준 및 단백질 수준에서의 collagen의 생합성 변화, 면역조직화학염색을 이용한 collagen 생합성의 변화등을 세포배양 및 동물실험을 통하여 측정하였다. MTT assay를 이용한 인체 피부 섬유아세포의 증식 실험에서 3-APPA는 무처치군에 비교해서 최고 2배의 섬유아세포 증식 효능을 나타내었으며, $^3$[H]-proline incorporation 방법을 이용한 단층세포 배양 및 3차원 dermal equivalent 섬유아세포 배양에서 무처치군 및 vitamin C 처리군에 비해 최고 1.5배의 collagen 생합성 증가를 나타내었다. 그러나 type I alpha-procollagen mRNA expression에는 영향을 미치지 않는 것으로 나타났다. H&E 염색을 이용한 hairless mice의 피부에 대한 형태학적 변화 및 type I pM procollagen antibody를 이용한 면역조직화학염색에서, 3-APPA는 collagen 생합성을 증가시키는 것으로 나타났다. 이상의 결과에서 3-APPA는 섬유아세포 배양 및 hairless mouse를 이용한 실험에서 피부 섬유아세포 증식을 촉진시키며 collagen 생합성을 증가시켜 피부노화를 억제 할 수 있는 물질임을 밝혔다.

• 한국식품영양학회지
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• 제11권4호
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• pp.402-408
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• 1998

A rapid processing method for fermented sauce of favorable flavor was investigated with low-usefulness marine resources. Hydrolyzed at optimal conditions for 6 hours usuing alcalase, and separated by molecularporous membrane. It's very effective for remove bitter taste at below M.W. 100 dalton, and effective at below M.W.500 dalton. Added 2% invert sugar in fermented sauce at below M.W.500 dalton, and thermal treatment at 100$^{\circ}C$ for 30 minutes were improved flavor. Chemical composition of fermented sauce using hair tail were 80.7% of moisture, 2.2% of carbohydrate, 1.8% of total nitrogen, 1.6% of amino nitrogen and pH was 6.5. The ratio of amino nitrogen in total nitrogen was 77.8%. And chemical composition of fermented sauce used gizzard shad, kangdale, pen shell and oyster were similar to fermented sauce used hair tail. Total nitrogen were above 1.8% and the ratio of amino nitrogen in total nitrogen was 77.7∼84.2% in all fermented sauce. Amino acid contents in fermented sauce used hair tail, gizzard shad, kangdale, pen shell and oyster were 4,318.1mg%, 4,681.3mg%, 3,156.2mg% and 4,175.0mg%, respectively. And the predominant free amino acid were glutamic acid, lysine and glycine in all fermented sauce.

• 한국수산과학회지
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• 제51권6호
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• pp.640-646
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• 2018

To determine whether there are differences in the food component characteristics of the cultured recessive small-sized abalone Haliotis discus hannai (SA; 30-40 each/kg) and middle-sized abalone (MA; 10-15 each/kg), the proximate compositions, fatty acid and total amino acid compositions of these two species were evaluated. Additionally, extraction methods were performed on the SA to asses the quality characteristics of the resulting. In terms of proximate composition, MA had lower moisture and carbohydrate levels and higher crude protein contents than SA. The total amino acid contents of MA and SA were 15,734.4 and 11,379.1 mg/100 g, respectively, the major amino acids were glutamic acid, aspartic acid, serine, glycine, alanine, leucine, arginine and lysine, and the major fatty acids were 16:0, 18:0, 18:1n-9, 18:1n-7, 20:4n-6, 20:5n-3, and 22:5n-3. The pH levels and total nitrogen and amino nitrogen contents of the hot-water extract (WE) and scrap enzyme hydrolysate (SE) samples from the SA were 6.32 and 6.05, 1.36% and 1.52%, and 342.1 and 403.1 mg/100 g, respectively. The extraction yields and free amino acid contents from SA were 1,317 and 440 mL/kg, and 8,721.1 and 9,070.7 mg/100 g, respectively, and the concentrations of major components were as follows: arginine, glycine, glutamic acid, alanine and lysine. Additionally, the complex extract (WE+SE) was superior to the traditional extract (WE) in terms of extraction yield, amino-nitrogen content, and organoleptic qualities but not odor.

• 한국미생물·생명공학회지
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• 제8권1호
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• pp.27-32
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• 1980

본 실험에서 얻은 성과를 요약하면 다음과 같다. \circled1 Furfuryl alcohol를 단일탄소원으로 이용하여 ADH를 생산하는 세균을 토양중에서 분리하고, 균학적 성질에 따라 Pseudomonas sp.라 동정하였다. \circled2 본 효소는 disc 전기영동적, SDS 전기영동적, 초원침강적, 분석에서 완전히 균일하였다. \circled3 본 효소의 침강계수는 7.6S, 반응최적활성 pH는8.5~9.0에 위치하였으며, 최적활성온도는 45$^{\circ}C$ 이었다. \circled4 4개의 동일 subunit (M.W 30,000)가 회합하여 본 활성효소를 형성하는 tetramer이며, 분자량은 개략 120,000이다. \circled5 본 효소의 subunit 1분자는 266개의 amino 산 residues로 구성되고 있다.

• Food Science and Biotechnology
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• 제17권6호
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• pp.1349-1351
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• 2008

This study examined the effects of temperature, D-psicose concentration, pH, and various amino acids on the Maillard browning reaction of D-psicose and glycine mixture and compared browning color intensity with those of other sugars, such as sucrose, D-glucose, D-fructose, and D-tagatose. When D-psicose (0.1 M) and glycine (0.1 M) mixture was heated at $70-100^{\circ}C$ for 5 hr, the absorbance at 420 nm increased with increasing reaction temperature and time. The Hunter a, b values, and color difference (${\Delta}E$) increased with increasing D-psicose concentration and pH within the range of pH 3-7 except at pH 6, while the L value decreased. The rate of Maillard browning reaction was in order of D-tagatose>D-psicose $\fallingdotseq$ D-fructose>D-glucose>sucrose. The browning color intensity of the D-psicose-basic and non-polar amino acids mixtures was higher than that of the D-psicose-acidic amino acids.

• 대한가정학회지
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• 제23권4호
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• pp.55-60
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• 1985

This study was carried out to compare the change of free amino acid content in the radish Kimchi added with anchovy pickle sauce with that added with 15% NaCl solution during 30 days fermentation. RESULTS : 1. During the fermentation, the pH of both sample A and B showed the highest values of 7.3 and 7.1, respectively, and then both decreased continually to the lowest value of 4.2 at the 30th day. 2.The salinity in the juice of sample A was higher than that of sample B in all the steps during fermentation, accompanied with a slight decrease of the salinity in both cases with time elapsed. 3. The free amino-type nitrogen content of sample A was nearly duplicated in the final step than in the initial one,while that of sample B showed no significant changes in all the processing period. 4. The free amino acids detected in the both samples were aspartic acid, threonine, serine, proline, glutamic acid, glycine, alanine, tyrosine, cysteine, valine, methinonine, isoleucine, leucine, phenylalanine, $\gamma-aminobutyrix acid(\ulcorner), ornithine, lysine, histidine and arginine. 5. The amounts of proline, arginine were the highest in all free amino acids during fermentation, and tasty components of radish Kimchi seemed to relate to glutamic acid, alanine, isoleucine, leucine, phenylalanine, more deliciousness of Kimchi A and B seemed to derive from amino acids of anchovy pickle sauce added to Kimci A, such as alanine, valine, phenylalanine, lysine.

• 한국식품영양학회지
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• 제16권1호
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• pp.1-6
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• 2003

시판 국산 및 외국계열사 이유식의 아미노산 및 지방산 조성을 비교, 분석하고, 이들 이유식의 개봉 후 산패 진행 정도를 조사하였다. 시판 이유식의 탄수화물 함량은 61~70%, 단백질은 14~16%, 조지방은 8~15% 조회분 2.5~3.2% 정도로 단백질과 탄수화물의 함량이 전체 77~85%를 차지하였다. 필수아미노산 중에서는 leucine(1460.2~1954.3mg)이 가장 많았으며, 이어서 valine(928.9~1201.7mg/100g), isoleucine(758.1~1033.9mg/100g), lysine(798.7~1081.4mg/100g), phenylalanine(722.8~937.3mg/100g)의 순이었다 국산 H, M, S사 및 외국계열사 이유식의 linoleic acid과 linolenic acid 비율은 각각 15.4 : 1, 13.1 : 1, 39.8 : 1 및 12.2 : 1이었다. 32일간 실온 저장한 국내산 이유식 H, M, S사 및 외국계열사 이유식의 과산화물가는 각각 13.9 meq/kg oil, 1.1 meq/kg oil, 5.4 meq/kg oil 및 14.8 meq/kg oil이었다.

• Asian-Australasian Journal of Animal Sciences
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• 제6권4호
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• pp.619-622
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• 1993

Rumen bacterial amino acids in sheep on urea diet were monitored to assess a possible change in amino acid synthesis as a long term response to high rumen ammonia environment. A sheep was fed a semipurified diet with soybean meal, followed by a diet with urea as a main nitrogen source. Mixed rumen bacteria were harvested from ruminal fluid taken 3 h after feeding (twice in soybean meal feeding and 6 times in urea feeding) and fractionated as cell wall, proteins and protein-free cell supernatant of monitor amino acids in each fraction. Ruminal ammonia concentration at the sampling ranged from 5.7 to 39.5 mgN/dl. Cell wall and protein fractions of mixed rumen bacteria were stable in their amino acid composition regardless of nitrogen sources of diet and the feeding duration. However, protein-free cell supernatant fraction showed a higher alanine proportion with urea feeding (18.6 and 28.2 molar % of alanine for samples from sheep fed soybean meal and urea, respectively) and its duration (20.6 and 32.9 molar % for samples from sheep on urea diet for 1 and 65 days, respectively). Total free amino acid level of bacteria was depressed in the initial period of urea feeding but restored on 65th day of the feeding. These results suggest that an alanine synthesizing system may develop in rumen bacteria as urea feeding becomes longer.

• 한국미생물·생명공학회지
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• 제20권3호
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• pp.348-354
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• 1992

SUC2 유전자를 가진 재조합 Saccharomyces cerevisiae의 invertase 생산성을 향상시키기 위하여 균체 생육과 유전자 발현에 미치는 아미노산과 용존산소 농도의 영향을 연구하였다. 균체 생육과 invertase 발현에 적합한 leucine과 histidine의 최적 첨가량은 탄소원인 포도당에 대한 비율로서 나타내어 0.03g/g glucose와 0.04g/g glucose였다. 회분배양에서는 통기량이 적을수록 invertase 비활성이 증가하였다. 희석율 0.09h에서 용존산소농도를 조절한 연속배양에서는 요존산소농도가 감소함에 따라 유전자 발현이 잘되어 5 포화 이하일때 invertase 비활성이 급격히 증가하여 통기를 하지 않은 조건에서 125.54KU/g cell의 최고 비활성을 얻었다.