• 공업화학
• /
• 제24권2호
• /
• pp.155-160
• /
• 2013

미세조류의 지질축적을 증가시키는 것에 대한 돌연변이 생성 및 분리에 관한 연구는 바이오디젤 산업에 중요한 문제이다. 본 연구에서는, 광합성 미세조류인 Nannochloropsis oculata (N. oculata)를 이용하여 자외선(UV-B 타입)으로 돌연변이를 유도하였다. 그 결과 콜로니가 생성되었고, 그 이후에 f/2 액체배지와 고체배지에 배양하였다. 몇 주간 배양후, 변화된 세포성장률과 세포건조중량, 그리고 몇 가지 중요한 세포 구성 요소를 조사하였다. 수천 개의 변이주 중 두 개의 변이주가 야생균주에 비해서 증가된 세포성장과 높은 지질 축적을 보였다. 또한 증가된 세포성장률과 함께 단백질 과발현 현상이 관찰되었다. 그러나 돌연변이주의 클로로필 생합성의 감소를 확인 할 수 있었다.

• Journal of Animal Science and Technology
• /
• 제57권12호
• /
• pp.42.1-42.14
• /
• 2015

Background: Dietary fats can alter the deposition and distribution of body fats in ruminants. The deposition and distribution of body fat play a vital role in the quality of ruminant carcasses and are of great commercial value since they influence the profitability and consumer acceptability of ruminant meat. The current study examined the effects of dietary blend of 80 % canola oil and 20 % palm oil (BCPO) on carcass characteristics, meat yield and accretion of fatty acid (FA) in subcutaneous, omental, perirenal, and mesentery adipose depots and m. supraspinatus (SS) in goats. Methods: Twenty four Boer crossbred bucks (BW $20.54{\pm}0.47kg$) were randomly assigned to diets containing on DM basis 0, 4 and 8 % BCPO, fed for 100 d and harvested. Results: Diet had no effect (P > 0.05) on slaughter weight, dressing percentage, carcass and non-carcass components, meat yield, color, moisture and carotenoid contents and weight of adipose tissues in goats. The proportion of C18:1n-9 and cis-9 trans-11 CLA in the omental, perirenal and SS was higher (P < 0.05) in goats fed 4 and 8 % BCPO compared with the control goats. Dietary BCPO reduced (P < 0.05) the proportion of C14:0 in the omental, perirenal and mesentery depots, C18:0 in the perirenal depot, C16:0 in the SS and C16:1n-7 in the SS, omental and perirenal tissues. Dietary BCPO enhanced the proportion of C18:1 trans-11 Vaccenic and C18:3n-3 in SS and C20:5n-3 in SS and mesentery depot. No significant changes were found in the FA composition of subcutaneous depot. Conclusions: Results indicate that dietary BCPO can be utilized to alter the FA composition of adipose tissues without detrimental effects on carcass characteristics in goats. Nonetheless, dietary BCPO is not an effective repartitioning agent for body fats in goats.

• 한국식품조리과학회지
• /
• 제16권4호
• /
• pp.321-327
• /
• 2000

본 연구는 부추김치의 담금방법에 따른 부재료가 발효숙성에 미치는 영향을 알아보기 위하여 소금을 첨가한 처리구 A, 간장을 첨가한 처리구 B, 간장과 들깨가루를 첨가한 처리구 C, 멸치액젓을 첨가한 처리구 D, 멸치액젓과 찹쌀풀을 첨가한 거리구 E로 담금 즉시 1$0^{\circ}C$에서 43일간 발효시키면서 색과 조직특성을 알아본 결과는 다음과 같다. 1. 클로로필 및 카로티노이드의 잔존율은 발효숙성이 진행됨에 따라 감소하였다. 발효숙성이 진행됨에 따라 Hunter's color value에서 녹색도를 나타내는“a”값이 감소하였다. 특히 멸치액젓과 찹쌀풀을 첨가한 처리구 E의 녹색이 가장 감소하였다. 2. 수용성 펙틴과 고형분 함량은 전반적으로 발효숙성이 진행됨에 따라 점차로 증가하였는데. 대체로 처리구 B>C>D>E>A의 순이었다. 3. TDF 함량은 발효숙성 초기와 큰 차이가 없다가 발효숙성이 진행됨에 따라 서서히 감소하였다. TDF 함량에서는 큰 차이가 없었으나, SDF와 IDF의 조성에는 변화가 있었는데, 발효숙성 8일째에는 SDF 함량이 전반적으로 5배에서 7배로 증가하였다. 이상의 결과를 종합해 볼 때, 본 실험의 조건하에서 발효숙성은 처리구 B>C>E>D>A의 순으로 빨리 진행되어 간장은 부추김치의 발효숙성을 빠르게 하였으며, 들깨가루 첨가는 발효숙성 말기에 오히려 발효숙성을 촉진하였고, 멸치액젓과 찹쌀풀 첨가는 부추김치의 변색을 가장 빨리 유발하였다는 결과로 보아 담금방법에 따라 부추김치의 발효숙성 양상에 차이가 있음을 알 수 있었다. 따라서 부추김치 담그는 목적에 따라 부재료를 선택하는 것이 바람직할 것으로 생각된다.

• Ocean Science Journal
• /
• 제41권4호
• /
• pp.301-313
• /
• 2006

Abundance and distribution of phytoplankton in seawater at southwestern East/Japan Sea near Gampo were investigated by HPLC analysis of photosynthetic pigments during summer of 1999. Detected photosynthetic pigments were chlorophyll a, b, $c_{1+2}$ (Chl a, Chl b, Chl $c_{1+2}$), fucoxanthin (Fuco), prasinoxanthin (Pras), zeaxanthin (Zea), 19'-butanoyloxyfucoxanthin (But-fuco) and beta-carotene (B-Car). Major carotenoid was fucoxanthin (bacillariophyte) and minor carotenoids were Pras (prasinophyte), Zea (cyanophyte) and But-fuco (chrysophyte). Chl a concentrations were in the range of $0.16-8.3\;{\mu}g/land$ subsurface chlorophyll maxima were observed at 0-10m at inshore and 30-50 m at offshore. Thermocline and nutricline tilted to the offshore direction showed a mild upwelling condition. Results from size-fraction showed that contribution from nano+picoplankton at Chl a maximum layer was increased from 18% at inshore to 69% at offshore on average. The maximum contribution from nano+picoplankton was found as 87% at St. E4. It was noteworthy that contribution from nano+picoplanktonic crysophytes and green algae to total biomass of phytoplankton was significant at offshore. Satellite images of sea surface temperature indicated that an extensive area of the East/Japan Sea showed lower temperature ($<18\;^{\circ}C$) but the enhanced Chi a patch was confined to a narrow coastal region in summer, 1999. Exceptionally high flux of low saline water from the Korea/Tsushima Strait seemed to make upwelling weak in summer of 1999 in the study area. Results of comparisons among Chi a from SeaWiFS, HPLC and fluorometric analysis showed that presence of Chi b cause underestimation of Chi a about 30% by fluorometric analysis but overestimation by satellite data about 30-75% compared to HPLC data.

• 한국가금학회:학술대회논문집
• /
• 한국가금학회 2002년도 가을 학술발표논문집
• /
• pp.87-89
• /
• 2002

사료에 여러 종류의 xanthophylls(lutein, canthaxanthin, astaxanthin, capxanthin)을 30ppm 수준으로 6주간 얻은 닭고기 육균질물의 산화 억제를 구명하기 위해 모델 시스템을 통한 실험을 실시하였다. Xanthophyll을 급여한 계육의 가슴육과 다리육에서 대조에 비해 TBARS (thiobarbituric acid reactive substances) 값이 낮은 것으로 보아 사료 첨가에 의한 고기에서 항산화성을 확인하였다. 특히, 처리구 중 가슴육에서는 lutein이 다리육에서는 lutein과 astaxanthin이 다른 처리구들에 비해 항산화성이 높은 것으로 나타났다.

• 한국연초학회지
• /
• 제26권2호
• /
• pp.102-108
• /
• 2004

The present study was carried out to compare the composition of major essential oil components in the flue-cured tobacco produced by Korea, America, China, Brazil and Zimbabwe. Above 100 essential oil components were separated by GC and major 18 components of them, known to be important contributors to flue-cured tobacco flavor and smoke taste, were identified by GC/MS. Neophytadiene was major in quantities in the oils mostly and its composition in flue-cured tobacco produced by Korea, America, Zimbabwe, Brazil, and Unnam and Yenji region of China was 26.82\%,\;25.17\%,\;26.50\%,\;16.92\%,\;and\;18.75\%\;and\;14.87\%$, respectively. Megastigmatrienone, one of the major tobacco carotenoid degradation products was contained above $10\%$ in the oils of flue-cured tobacco produced by Korea and America, but, it was comprised about $5.66\%$ to 8.00 in Brazil, Zimbabwe, and Unnam and Yenji region of China. Damascenone is important to the aroma of tobacco as a crotenoid degradation products. Its amount in the oils was $3.31\%\;in\;Brazil,\;3.13\%\;in\;America,\;2.57\%\;in\;Zimbabwe,\;2.54%$ in Yenji of China, $2.00\%$ in Korea and $1.85\%$ in Unnam of China. These results can furnish the basic information capable of evaluating the quality value of flue-cured tobacco produced by various nations.

• Applied Biological Chemistry
• /
• 제4권
• /
• pp.23-28
• /
• 1963

1. 등전씨(藤田氏)의 Ether-alkali partition extraction법(法)을 개량(改良)하여 Capsaicin을 순수(純粹)하게 분리(分離)하여 정량표준곡선(定量標準曲線)을 얻었다. 2. Soxhlet장치(裝置)를 사용(使用)하여 Ether-Acetone(3:1) 혼합용매(混合溶媒)로 Capsaicin을 추출(抽出)한 후(後) 58% Methanoldmf 전개제(展開劑)로 하는 paper partition chromatography에 의(依)하여 불순물(不純物)로부터 Capsaicin을 순수(純粹)하게 분리(分離)하였다. 3. Diazobenzenesulphonic acid를 발색제(發色劑)로 사용(使用)하는 Schulte-Kruger 변법(變法)에 약간(若干) 개량(改良)을 가(加)하여 각품종별(各品種別) 고추중(中) Capsaicin 함량(含量)을 측정(測定)하였다.

• 미생물학회지
• /
• 제29권2호
• /
• pp.130-135
• /
• 1991

Trimorphomyces papilionaceus dikaryon 으로부터 자영적인 돌연변이에 의해 분리한 이배체를 대상으로 생장속도, U. V. 광 조사 후의 생존율, U. V. 분광광도계와 Hoechst 33258 핵염색에 의한 DNA 함량등을 monokaryon 및 dikaryon 과 비교하여 결정하였다. 이배체는 dikaryon 핵의 DNA 양과 비슷하였고 monokaryon 핵의 DNA 양의 2배 정도가 되었다. Glyoxalase II 의 band 양상에서 monokayon은 한 개의 isozyme band 만을 보인 반면, 이배체와 dikaryon은 같은 위치에서 두개의 isozyme band 가 관찰되었다. 이원전개한 전기영동실험에서 dikaryon 특이 단백질은 분자량이 66.000 보다 컸으며 분자량 24,000-29,000 사이에서 이배체 특이 단백질이 존재한다.

• 한국환경과학회지
• /
• 제17권11호
• /
• pp.1227-1233
• /
• 2008

The effect of freeze drying and fixatives in post-treating freeze drying on the morphological properties of the rose (Rosa hybrida L.) petal were investigated for the production of high quality of freeze dried rose. The morphology including form and color of the dried flowers of cut rose were depended on the drying methods. The drying time was extended due to their density and water content, and was shorter in the freeze drying than that in the natural and hot air drying. Freeze dried process for dried flowers took 2 days in a freeze dryer and did not cause shrinkage or toughening of rose petal being dried, preserving its natural shape and color. The diameter of freeze dried flowers showed little reduction compared to fresh flowers. In Hunter color values of petals of freeze dried flowers, L and a values were high and showed little variations in comparison to fresh petals. Freeze drying led to a noticeable increase in anthocyanin contents in petals, suggesting that anthocyanin contents play an important role in the acquisition of freezing tolerance. Exposure of flowers to freeze drying was accompanied by an increase in the carotenoid content. In the post-treating freeze drying, epoxy resin, a fixative, applied alone or in combination to petals of freeze dried flowers showed efficient coating for the protection from humidity and sunlight. Combined application of epoxy and acetone to freeze dried petals permitted maintenance of natural color and excellent tissue morphology, showing color stability and shiny texture in surface of petals. These findings suggest that application of fixatives to freeze dried rose petals improves the floral preservation and epoxy coating provides good quality in the freeze dried flower product.

• Journal of Nutrition and Health
• /
• 제8권4호
• /
• pp.33-37
• /
• 1975

This investigation was designed to determine the influence of drying methods on the free amino acids and free sugars in red pepper and to study the browning mechanism of brown-colored red pepper. Three different drying methods were employed: 1) Sun-drying at $25{\sim}28^{\circ}C$ for 15 days, 2) Drying in oven at $60^{\circ}C$ for 49 hours, and 3) Drying in oven at $90^{\circ}C$ for 8 hours. Dried and ground peels were used for the analysis of free amino acids and free sugars. The results were as follows; 1. Sixteen kinds of amino acids i.e. asparagine, methionine, and cystine etc. were identified. Total amino acid content of the sun-dried sample was not different from that of the fresh sample, but the samples dried at $60^{\circ}C$ and $90^{\circ}C$ in the oven were decreased to 24.9% and 67.4% respectively. Of amino acids identified, methionine, lysine and aspartic acid were decreased in all treatments. Especially, methionine ana aspartic acid were decreased rapidly to 71.8% and 73.3% , respectively. 2. Three kinds of free sugars i.e. glucose, fructose and sucrose were identified. The total content of free sugars was significantly decreased in each treatment. Among the reducing sugars, glucose was rapidly decreased; 65.9% for the glucose of sample dried at $90^{\circ}C$ in the oven. 3. At the higher drying temperature, the darker red color was found. Brown-color appeared at $90^{\circ}C-drying$ showed appreciable losses in carotenoid content, but the major color seems to be due to the large increase in browning compounds. 4. It was assumed that increased browning compounds of red pepper were due to the Maillard reaction which is a nonenzymatic browning process.