Earticle

1) 효모세포벽(酵母細胞壁) 용해활성(溶解活性)이 큰 미생물을 얻기 위하여 baker's yeast-peptone-bouillon agar 평판(平板)배지에서 투명하게 용해된 부위를 형성하는 균주(菌株)를 서울 및 경기지방의 토양 및 하수(下水)시료에서 156개 분리하였고 이들중 활성(活性)이 가장 큰 균주(菌株)로 K-42를 선발하여 Bacillus circulans로 동정(同定)하였다. 2) 균주(菌株) K-42에 의한 효모세포벽 용해효소의 생산을 보면 당류 첨가의 경우 배양 2일째에는 maltose>glucan>xylose>control의 순으로, 3일째에는 lactose>galactose>glucan>control의 순으로 나타났다. 무기 질소원의 경우는 배양2일째 ammonium acetat>sodium nitrate>control의 순으로, 3일째는 ammonium chloride>ammonium oxalate>control의 순으로 나타났으며 milk casein을 제외한 거의 모든 유기질소원은 배양 2일째 활성(活性)의 증가를 보였으나 3일째는 모두 감소하였다. 당류와 질소원의 배합첨가는 상승효과가 없었다. 3) 효소생산에 미치는 당류와 질소원의 첨가 효과는 배양기간 중 pH의 변화와 깊은 관계가 있었는 바 배양중 pH 7~8을 계속 유지시켜 주면서 당류 또는 질소원을 첨가하면 높은 활성(活性)을 상당기간 계속 유지할 수 있었다. 4) K-42균주(菌株)가 분비(分泌)하는 세포벽(細胞壁) 용해효소의 작용최적(作用最適) 조건은 pH 7~8, 60℃이었고 열처리(熱處理) 효모세포벽의 용해율은 65%이었다.

1) In order to obtain a microbial strain having a strong yeast cell wall lytic activity, about 156 isolates capable of forming clear zones on baker's yeast-peptone-bouillon agar plate were obtained from soil, mud and water samples and a strain K-42 with the highest lytic activity was identified as Bacillus circulans. 2) Effect of carbon sources on the lytic enzyme production by the K-42 strain was in the decreasing order of maltose>glucan>xylose>control in 2-day culture and of lactose>galactose>glucan>control in 3-day culture. Effect of inorganic nitrogen sources was in the decreasing order of ammonium acetate>sodium nitrate>control in 2-day culture and of ammonium chloride>ammonium oxalate>control in 3-day culture, whereas organic nitrogen sources except milk casein showed an increase in 2-day culture and a decrease in 3-day culture. Synergistic effect of carbon sources and nitrogen sources was not observed. 3) The enzyme production by the K-42 strain was greatly affected by pH change of the culture medium, thus a high lytic activity could be maintained by keeping the pH range of 7~8 and adding carbon or nitrogen sources. 4) Optimum conditions for the lytic activity of the K-42 strain were obtained at pH 7~8 and 60℃ and the extent of hydrolysis toward heated yeast cell wall was 65%.

쌀보리가루, 옥수수가루, 감자가루, 고구마가루의 각 가루와 밀가루(강력분)를 3 : 7로 혼합(混合)한 복합분(複合粉)을 이용한 제빵에 있어서 첨가제(添加劑)로서 glyceryl monostearate(GMS), sodium stearyl lactylate(SSL),calcium stearyl lactylate(CSL), xanthan gum(XG),polysaccharide(PS)를 단독 또는 혼용(混用)하였을 때의 영향을 검토하고자 sedimentation test, amylograph 점성측정(?性測定), 제빵등의 실험을 통해서 얻어진 결과(結果)를 요약(要約)하면 다음과 같다. 1) Sedimentation value는 밀가루, 옥수수가루, 김자가루, 고구마가루, 쌀보리가루 순으로 그 값이 낮아졌으며, 밀가루와 3 : 7로 혼합(混合)한 후 첨가제(添加劑)를 첨가(添加)한 결과(結果) 모두 그 값이 증가 경향을 나타냈고. 특히 첨가제(添加劑)의 효과는 쌀보리가루 복합분(複合粉)에서 크게 나타났다. 첨가제별(添加劑別)로 살펴보면 GMS 1%+CSL 1%를 첨가(添加)한 것과 GMS 1%+SSL 1%첨가구는 비슷하게 증가효과가 크다. XG를 첨가(添加)한 경우는 gum이 산(酸)에 의해 응고되어 침전되지 않음으로 측정(測定)되지 못하였다. 2) 각 복합분(複合粉)의 amy!ograph점성(?性)에 미치는 첨가제(添加劑)의 영향은 GMS 1%+SSL 1%를 첨가한 것이 호화온도(糊化溫度), 최고점도(最高點度), 냉각정도에 있어서 그 상승효과가 가장 컸으며, 다음이 GMS 1%+CSL 1%를 첨가(添加)한 것이었고, GMS 1%+XG 1%, GMS 1%+PS 1%를 첨가(添加)한 것은 영향이 크게 못하였다. GMS 1%+XG 1%를 첨가(添加)한것은 모든 실험구에서 호화온도(糊化溫度)를 낮게 하였다. 3) 각종 복합분(複合粉)에 의한 제빵에 있어서의 첨가제(添加劑)의효과는 쌀보리가루 복합분(複合粉)에서는 GMS 1%+CSL 0.5% 첨가구가 빵의 SLV를 높이는 면에서 가장 우수 했고, 옥수수가루, 감자가루, 고구마가루 복합분(複合粉)에서는 GMS 1%+SSL 0.5% 첨가구가 가장 우수한 결과(結果)를 나타냈다. 반면에 XG의 첨가(添加)와 PS의 첨가(添加)는 빵의 loaf volume을 크게 개선하지 못하였다. 특히 쌀보리가루 복합분(複合粉)의 경우는 첨가제(添加劑)를 사용하면 그 loaf volume이 개선되어 표준빵과 매우 유사했고 외관, 식미(食味), texture등이 매우 좋았다. 4) 쌀보리가루 복합분(複合粉)에 SSL, CSL, XG, PS를 단독 1% 수준으로 첨가(添加)한 경우는 빵의 loaf volume이 개선되지 못하였다.

In order to study the baking properties of various composite flours, naked barley flour, corn flour, potato flour, and sweet potato flour were added to the hard wheat flour respectively in a ratio of 3 : 7. Using above composite flours, effects of glyceryl monosterate (GMS), sodium stearyl lactylate (SSL), calcium stearyl lactylate (CSL), xanthan gum (XG) and polysaccharide (PS) were also examined in terms of sedimentation test, viscosity by amylograph and baking test. The results are as follows: 1) Sedimentation value decreased in the order of hard wheat flour (58), corn flour (47), potato flour (46), sweet potato flour (33). and barley flour (23). Significant effects of additives were observed for all of flours as well as for the composite flours. The most prominant result of additives was obtained with the composite flour of barley and wheat. Among the additives, mixtures of GMS and SSL at 1% final concentration and that of GMS and SSL at the same concentration increased the sedimentation value considerably. No sedimentation measurement, however, was possible for XG since the compound was precipitated by acid during experiment of sedimentation. 2) Effects of additives on the viscosity were determined by amylograph. The mixtures of GMS 1%+SSL 1% and GMS 1%+CSL 1% increased gelatinization point,maximum viscosity and cooling viscosity. GMS 1%+XG 1% or GMS 1%+PS 1% showed less effects. 3) GMS 1%+CSL 0.5% increased the specific loaf volume of bread produced from the composite flour of naked barley and wheat, and appearance, taste and texture of the product were very similar to those of the standard bread produced from wheat flour. GMS 1%+SSL 0.5%, however, increased the loaf volume of bread produced from the composite flours of corn, potato and sweet potato, and wheat. No effects were obtained with XG and PS, except slight improvement of the texture of bread. 4) No specific loaf volume of bread produced from the composite flour of barley and wheat was increased when 1% of SSL, CSL, XG or PS was used separately.

김치의 휘발성(揮發性) 향미성분(香味成分)들에 관해서 확인(確認)하고 염도(鹽度) 및 숙성(熟成)에 따른 차이(差異)를 비교(比較)해 보았다. 김치를 고염(高鹽)김치, 저염(低鹽)김치, 저염(低鹽)날김치로 구분(區分)하고 침전반응(沈澱反應)을 통해 carbonyl화합물(化合物)과 함유황물질(含硫黃物質)의 존재(存在)를 확인(確認)하였다. Vacuum distillation하여 얻은 증류액(蒸溜液)을 ice+salt, dryice-acetone, liquid N trap에 각각 응축시킨 후(後). GC를 이용(利用)하여 분리(分離), 확인(確認)함으로써 다음과 같은 결과(結果)를 얻었다. (1) 날김치로부터 acetaldehyde, methylsulfide, propionaldehyde, acetone, methyl ethyl sulfide, methanol, ethyl sulfide, methyl ethyl ketone, ethanol, methyl allyl sulfide, methyl disulfide, allyl alcohol, allyl cyanide, allyl sulfide, allyl disulfide, allyl isothiocyanate, n-hexanol등 17가지를 잠정적으로 추정(推定)할 수 있었고, m.p. IR, UV, TLC, 관능검사(官能檢査)를 통해서 acetaldehyde, acetone, ethanol, ethyl sulfide의 4가지를 동정(同定)하였다. (2) 김치의 휘발성(揮發性) 향미성분(香味成分)으로서 가장 많은 량(量)을 차지하는 것은 ethanol이며 저염(低鹽)김치가 고염(高鹽)김치나 저염(低鹽) 날김치에 비해 월등히 많았다. (3) acetaldehyde는 고염(高鹽)날김치에는 상당량이 있었으나 숙성(熟成)된 김치에서는 매우 감소(減少)하였다. (4) 함유황물질(含硫黃物質)은 숙성(熟成)된 김치에서는 그 종류(種類)가 감소(減少)하였으며 이런 경향은 저염(低鹽)김치에서 현저하였다. (5) 김치가 숙성(熟成)되면 함유황물질(含硫黃物質)이나 acetaldehyde는 감소(減少)하고 ethanol과 그밖의 발효산물(醱酵産物)이 증가(增加)하여 김치의 휘발성(揮發性) 향미(香味)를 이룬다고 생각된다.

The volatile flavor components of Kimchis were identified and the volatiles of fermented Kimchis (1.29% NaCl and 4.89 NaCl) were compared with those of raw Kimchi (1.29% NaCl). After the existence of carbonyls and sulfur compounds were confirmed by precipitation method, vacuum distillation was carried out to collect the volatiles of Kimchis in traps submerged in ice+salt, dryice-acetone and liquid N, respectively. The volatile flavor components were identified by GLC. The results were; 1. 17 volatile flavor components of Kimchis were identified by comparison of retention time with those of known compounds and acetaldehyde, acetone, ethanol, ethyl sulfide were positively identified by m.p., IR, UV, TLC. etc. 2. Ethanol was the most abundant volatiles of Kimchis and the content was much higher in fermented low salt Kimchi than in unfermented low salt Kimchi. 3. On the contrary, acetaldehyde and volatile sulfur compounds were reduced in fermented Kimchis, especially in fermented low salt Kimchi.

동방유량(東邦流糧)에서 공급(供給)받은 저변성(低變成) 탈지대두박(脫脂大豆粕)을 0.02N NaOH액(液)으로 추출(抽出)하여 Soy Protein Isolate (SPI)의 수율(收率)을 증류수나 염용액(鹽溶液)으로 추출(抽出)할때 보다 높이는 과정(過程)(84 % 수율(收率))을 확립(確立)하였으며 제조(製造)된 SPI는 92.1 %의 단백질(蛋白質)을 함유(含有)하였다. SPI를 70℃에서 moisture heat를 하면 80분간(分間)에 5 %의 변성(變性)이 일어났으나 95℃에서는 20분(分) 처리(處理)에 의(依)하여 95 %의 변성(變性)이 일어났다. SPI의 alkali 현탄액 (dope solution)은 SPI의 농도(濃度) 15 %, NaOH 농도(濃度) 0.6 %일때 7분(分)만에 60 poises를 나타내고 계속 안정(安定)된 점도(粘度)를 유지하였다. NaOH의 농도(濃度)가 0.9 %일 때는 시간(時間)이 경과(經過)함에 따라 점도(粘度)는 증가(增加)하였다가 감소(減少)하는 경향(傾向)을 보였다. syringe needle (dia. 0.3 mm)로서 모의(模擬) 실험(實驗) 결과(結果) 점도(粘度)가 28℃에서 60 Poises일때 가장 적합한 단백질섬유(蛋白質纖維)의 texture를 보여주었다. 가열(加熱)에 의(依)한 SPI의 gelation은 8 %이상(以上)의 SPI농도(濃度)일 때 gel이 형성(形成)되기 시작하였으며 까지 안정(安定)한 gel을 형성(形成)하였고 SPI의 농도(濃度)가 12 %일때 120℃에서 30분(分) 가열(加熱)에 의(依)하여 20,000 Poises의 좋은 점도(粘度)를 가졌으나 120℃이상에서는 gel의 continuity가 떨어져 과립상(果粒上)의 gel이 생성(生成)되었다. SPI의 유화력(乳化力)은 pH가 8.7, NaCl의 농도(濃度)가 2 %일때 가장 큰 유화력(乳化力)을 나타냈다. milk casein과 비교(比較) 실험(實驗) 결과(結果) 유화력(乳化力)은 약간 낮았으나 염(鹽)이 존재(存在)하는 경우는 근사한 유화력(乳化力)을 보였다. 그러나 SPI의 foaming capacity는 foaming stability 면(面)에서 egg albumin이나 milk casein과 비교(比較)하여 양호(良好)한 결과(結果)를 보여주었다.

A laboratory study was made to develop a simple and economic model method for the systematic determination of functional properties of 'Soy Protein Isolates (SPI)' prepared from defatted soybean meal. These are required to evaluate and to predict how SPI may behave in specific systems and such proteins can be used to simulate or replace conventional proteins. Data concerning the effects of pH, salt concentration, temperature, and protein concentration on the functional properties which include solubility, heat denaturation, gel forming capacity, emulsifying capacity, and foaming capacity are presented. The results are as follows: 1) The yield of SPI from defatted soybean meal increased to 83.9 % as the soybean meal was extracted with 0.02 N NaOH. 2) The suitable viscocity of a dope solution for spinning fiber was found to be 60 Poises by using syringe needle (0.3 mm) with 15 % SPI in 0.6 % NaOH. 3) Heat caused thickening and gelation in concentration of 8 % with a temperature threshold of 70℃. At 8~12% protein concentration, gel was formed within 10~30min at 70~100℃. It was, however, disrupted rapidly at 125℃ of overheat treatment. The gel was firm, resilient and self-supporting at protein concentration of 14 % and less susceptible to disruption of overheating. 4) The emulsifying capacity (EC) of SPI was correlated positively to the solubility of protein at u=0. At pH of the isoelectric point of SPI (pH 4.6), EC increased as concentration of sodium chloride increased. Using model system, (mixing speed: 12,000 r.p.m., oil addition rate: 0.9ml/sec, and temperature : 20±1℃)the maximum EC of SPI was found to be 47.2 ml of oil/100 mg protein, at the condition of pH 8.7 and u=0.6. The milk casein had greater EC than SPI at lower ionic strength while the EC of SPI was the same as milk casein at higher ionic strength. 5) The shaking test was used in determining the foam-ability of proteins. Progressively increasing SPI concentration up to 5 % indicated that the maximum protein concentration for foaming capacity was 2 %. Sucrose reduced foam expansion slightly but enhanced foam stability. The results of comparing milk casein and egg albumin were that foaming properties of SPI were the same as egg albumin, and better than milk casein, particularly in foam stability.

양질(良質)로 인정되는 재래식(在來式)메주 1개군(個群)과, 대두(大豆)만의 원료(原料)와 B. subtilis sp. 단일균(單一菌)으로 만든 개량(改良)메주 1개군(個群), 및 대두(大豆)와 소맥(小麥)의 혼합원료(混合原料)(7 : 3)를 A. sojae로 만든 개량(改良)메주 1개군(個群)등 3종(種)의 메주시료로 된장을 담가서 90일간 발효시키면서 pH, 단백질분해효소력(蛋白質分解酵素力) 및 각종 질소화합물의 경시적(經時的) 변화(變化)를 조사(調査)한 결과(結果)는 다음과 같다. 1. 된장발효중의 pH변화(變化)는 공통적(共通的)으로 담금당시에는 pH6.45~6.75로 부터 담금 후 30일 만에 약산성(弱酸性)인 pH4.85~5.20으로 되어 이 후 90일 경과하기까지 변화(變化)없이 일정치(一定値)를 유지하였다. 2. 단백질분해효소력(蛋白質分解酵素力)은 3가지 시료가 공통적(共通的)으로 담금초부터 계속 증가하여 30일 경과 후 147(J), 112(K), 및 52(L)로써 최고치를 보였다가 점차로 감소(減少)되어 재래식(在來式)메주 J 와 개량식(改良式)메주K는 발효 20일부터 각각(各各) 23.5, 20.5로 되고 개량식(改良式)메주L은 40일부터 18.0으로 되어 90일까지 거의 변화(變化)가 없었다. 또한 재래식(在來式)메주 J 와 개량식(改良式)메주K는 pH7.0에서 가장 활성(活性)이 컸으며 개량식(改良式)메주L은 pH10.0에서 활성(活性)이 가장 컸다. 3. PAA-N은 3가지 시료가 모두 거의 같은 비율로 점증하였다가 시료 J 와 K 는 발효 60일 만에 1.55%, 1.49%로써 최고치(最高値)를 나타내고, 시료 L은 80일 만에 1.28%로써 최고치가 되어 90일까지 지속(持續)되었다. 4. amino-N의 발효과정중의 소장(消長)은 시료(試料) J 의 경우 발효 50일 만에 0.36%로써, 시료(試料) K 와 L은 40일 만에 0.29와 0.21%로써 최고치를 나타냈다가 점차 감소하여 90일 후에는 각각(各各) 0.28%, 0.20% 및 0.14%로 되었다. 5. Ammonia-N은 B. subtilis sp. 단일균으로 발효시킨 시료(試料)K에서 을 생성량(生成量)이 가장 많았고, 소맥(小麥)을 혼용(混用)하여 Asp. sojae로 발효시킨 알메주시료 L이 가장 적었다. 6. Peptide-N은 시료(試料) J는 담금초의 0.49%에서 발효 20일까지 약간 증가되어 0.51%로 되었다가 30일 만에 0.39%로 최소치를 이루었고 다시 증가(增加)되어 90일 만에 0.64%로 되었다. 시료(試料)K는 담금 초에 0.83%에서 발효 10일 간에 0.85%로 증가되었고 점점 감소되어 40일 만에 0.73%까지 되였다가 다시 점증(漸增), 90일 만에는 0.82%를 보였다. 또한 시료(試料)L은 담금초에 0.60%에서 발효 10일 만에 0.74%로 증가되었다가 점감되어 0.62%로 최소치(最少値)를 이루었고 다시 증가되어 90일 만에는 0.86%가 되었다. 7. 질소화합물(窒素化合物)의 변화(變化)는 60일이면 거의 완료(完了)되는 것으로 보여진다.

This study was conducted to examine the changes of pH, proteolytic enzymic activity, and every kind of nitrogen compounds during their fermentation of the three groups of meju for 90days. Among the three groups, the first group was conventional Korean meju which was proved to be good quality (sample J), the second group was prepared with soybean paste using B. subtilis (sample K), and the third group was an improved meju which was fermented with the soybean and wheat (7 : 3) mixtured paste with Asp. sojae (sample L). These groups were analyzed at an interval of 10 day and the results are summarized as follows: 1) The pH of the all three groups was lowered from 6.45~6.75 to 4.85~5.20 in just the 30 days and maintained the weak acidity during this fermentation. 2) The proteolytic enzymic activity was increased as soon as the three groups of meju were fermented and marked the maximum value in 30 days. The maximum value of the three groups of meju J.K. and L was 147, 112, and 52 respectively. The proteolytic enzymic activity of sample J and K was decreased to 23.5 and 20.5 in 20 days, while that of sample L was decreased to 18.0 in 40 days, and maintained the volues to the end of fermentation for 90 days. The conventional meju J and the improved meju K showed sparkling activity at the pH 7, while the activity of improved meju L was strong at the pH 10. 3) The PAA-N content of sample J and K was increased and reached to the peak point with 1.55% and 1.49% respectively in 60 days. But the sample L marked the maximum value with 1.28% after 80 days. 4) The amino-N content of sample J was increased and reached to 0.36% after 60 days, and that of sample K and L was increased and reached to 0.29% and 0.21% respectively after 40 days. After reaching to the peak point, the contents were decreased. 5) The content of ammonia-N was most abundant in sample K which was fermented with soybean paste using B. subtilis. 6) The peptide-N content of sample K and L was increased after decreasing in the middle of fermentation period, while that of sample J was increased gradually during fermentation. 7) The changes of nitrogen compounds were seemed to complete in 60 days of fermentation.

메밀 전분의 이화학적 성질을 살펴본바, 입자의 크기는 4.3-11.4 미크론(평균 7.8미크론)이었다. 전분의 물결합능력은 103.7%, 아밀로스 함량은 25%이었다. 복굴절성 소실의 측정법에 의한 호화개시 및 호화 종료 온도는 각각 61℃및 65℃이었고 아밀로그라프에 의한 초기 호화온도는 64.5℃이었다. 전분의 노화속도는 21℃에서 밀 전분보다 다소 빨랐다.

Physicochemical properties of buckwheat starch were investigated. Starch granules were in the range of 4.3~11.4 microns in size, the average being 7.8 microns. The starch had a water-binding capacity value of 103.7%, blue value of 0.35 and amylose content of 25%. The initial and final gelatinization temperatures were 61℃and 65℃, respectively. Amylograph data showed that the starch had an initial pasting temperature of 64.5℃. The kinetic study of crystallization of buckwheat starch during aging at 21℃ suggested that the mechanism of starch crystallization is instantaneous nucleation followed by rod-like growth of crystals.

The physiochemical properties of eight different cultivars or newly bred lines of glutionous rice were investigated and obtained following results; (1) The gelatinizing temperature, blue value and alkali number of starch separated from the sample cultivars or lines were similar to those of starch from conventional cultivar Olchal. The expansive power of three newly bred lines were somewhat weaker than that of starch from conventional cultivar, but the expansive power of other four lines were similar to that of conventional cultivar. (2) pH of cooked rice of the ten sample cultivars or breeding lines showed no discernible differences rangeing from 6.54 to 6.60. (3) The degree of gelatinization of cooked rice of newly bred lines were rather lower than that of conventional ones, but the degree of their retrogradation were somewhat higher than that of conventional cultivars. (4) In order to improve the palatability of cooked rice of Tongil (common rice), glutinous rice were mixed in different rate. The results showed that a mix ratio of six per cent glutinous rice was most favourable. The acceptability of common Tongil rice was improved when it was cooked with four to six per cent of glutinous rice mixed, and it showed no significant difference from that of Akibare alone cooked rice. Also no difference was noticed among newly bred glutinous lines in the acceptability when they cooked with common Tongil rice mixed. (5) Injolmi, Yaksik, Misitgaru, Twipap and Yugwa were prepared from glutinous rice of sample cultivars and or breeding lines to study their characteristics in processing and their acceptability. The results indicated that the acceptability score of newly bred lines were lower than that of conventional cultivar in cases of Twipap and Yugwa, but in cases of Injolmi, Yaksik and Misitgaru, identical score was obtained from both of newly bred lines and conventional cultivars.

한국에서 재배된 해바라기(Helianthus annus)씨 단백질의 화학적 성질을 규명하고자 이의 염용해성 단백질을 추출한 다음 정제하여 주단백질을 분리하여 본 결과 1. 염용해성 단백질의 추출용매는 10% 염화나트륨을 함유한 0.02M sodium phosphate buffer가 가장 좋았다. 2. 해바라기씨 단백질의 필수아미노산 조성은 비교적 양질인 것으로 나타났다. 3. 염용해성단백질의 disc전기이동에서 7개의 band를 나타내었다. 4. 염용해성단백질의 주단백질은 Sephadex G-150과 A-25 column으로 정제하여 얻을 수 있었다. 4. 주단백질의 분자량은 약 86,000이였다.

We have investigated for amino acid composition and molecular weight of the sunflower main protein which was purfied by Sephadex column. The results were obtained as fellow. 1. The salt-soluble sunflower proteins were highly dispersible in 0.02M sodium phosphate buffer, containing 10% sodium chloride. 2. The sunflower proteins were characterized by comparatively high levels of essential amino acids. 3. Seven bands of component of sunflower proteins were found in disc electrophoretic gel column. 4. The sunflower main protein was purified by Sephadex G-150 and A-25 column chromatography 5. The molecular weight was estimated 86,000 for the sunflower main protein.

본(本) 실험(實驗)은 대두유(大豆油)와 그 튀김면(麵)에, 한국(韓國) 상수도(上水道) 기준(基準) 또는 물리적(物理的)으로 정제(精製)한 지하수(地下水)에 함유가능(含有可能)한양(量)과 동일(同一)한 양(量)의 철(鐵) ion과 동(銅) ion을 각각(各各)에 첨가(添加)하여 그들에 의한 산패촉진정도(酸敗促進程度)를 측정(測定)하고, 아울러 일반적(一般的)으로 널리 쓰이고 있는 유지(油脂)의 황산화제(抗酸化劑)로서 BHA (butylated hydroxyanisole) 또는 citric acid가 이들 금속(金屬)에 의(依)한 산패촉진정도(酸敗促進程度)를 어느 정도 감소(減少)시키는 가를 비교(比較) 검토(檢討)하였다. 본(本) 실험(實驗)의 결과(結果), 대두유(大豆油)와 그 튀김면(麵)의 경우 모두, 철(鐵) ion 또는 동(銅) ion의 첨가(添加)는 이들 ion이 첨가(添加)되지 않은 경우와 비교(比較)할때 뚜렷한 산패촉진효과(酸敗促進?果)를 보였다. 특히, 동(銅) ion이 첨가(添加)된 경우에 있어서는 시간(時間)이 경과(經過)함에 따라 철(鐵)ion이 첨가(添加)된 경우보다 3배(倍) 내지 6배(倍)의 강(强)한 산패촉진효과(酸敗促進?果)를 보였다. 항산화제(抗酸化劑)인 BHA와 citric acid의 이들 금속(金屬)에 의(依)한 산패촉진(酸敗促進)에 대(對)한 저해작용도(沮害作用度)는 citric acid가 첨가(添加)된 경우가 BHA첨가(添加) 경우보다 컸으며, BHA가 첨가(添加)된 경우 그 효과(?果)는 극(極)히 미약(微弱)하였다. 또한 이들 항산화제(抗酸化劑)의 저해작용도(溫害作用度)는 동(銅) ion의 경우보다 철(鐵) ion의 경우에 더 효과적(效果的)인 것으로 보여진다.

In the present study, the proxidant effect of ferrous and cupric chlorides which added to soybean oil and its fried noodle in the same concentration of the city water and the physically refined underground water were determined. As the inhibitor of metal proxidation, BHA and citric acid which are used widely in oil industry as antioxidants were compared. In both cases of soybean oil and its fried noodle, the addition of cupric chloride and ferrous chloride showed prominent proxidant effect. Especially, cupric chloride marked more proxidant effect than ferrous chloride by 3 to 6 times with the elapse of time. In the inhibition activity of metal proxidation, citric acid was more effective than BHA. The 1ppm of Cu +0.01% of citric acid treated soybean oil showed less proxidant effect than the control at the later stage. The inhibition activity of citric acid on Fe in soybean oil was more effective than Cu in soybean oil.

용액의 열처리 온도까지의 온도 상승시간과 열처리 후 냉각시간이 무시될 수 있을 정도로 단시간이어서 고온에서의 측정이 가능한 연속 살균장치를 이용하여 열처리온도 110℃와 140℃범위 내에서 horseradish peroxidase의 열에 의한 불활성화 속도와 열역학적 자료를 측정 수집하였다. 그 결과 peroxidase의 열에 의한 불활성화 enthalpy, 146.4kJ/mol, free enegy of activation 113 kJ/mol, entropy of activation 82.9 J/mol.k를 얻었다. 본 실험에서 얻은 자료를 기초로하여 일반 미생물 살균 그래프와 비교하고 고온 단시간 살균공정(HTST)에서 효소의 불활성화에 충분한 열처리 시간을 고려해야함을 토론하였다.

An apparatus for continuous sterilization of fluids in which heating-up and cooling time are negligible enabled determination of the kinetics of thermal inactivation of peroxidase for the range of temperatures 110℃~140℃. The enthalpy of activation was 146.4 kJ/mol; free energy of activation, 113kJ/mol; and the entropy of activation, 82.9J/mol.K. Comparisons of the experimental results with the thermal destruction time curves of microorganisms showed the possibility that the time required to inactivate peroxidase might be taken into account in evaluating thermal processes for commerciel HTST methods.

세미(洗米)로 인한 미곡(米穀)의 주요(主要) 영양성분 손실을 품종별(品種別) 도정도별(搗精度別)로 분석한 결과는 다음과 같았다. 1) 세미(洗米)에 의한 각영양소 평균손실율의 범위는 총고형분 1~2%, 단백질 5~7%, 칼슘 18~26%, 철분 19~47%, vitamin B₁22~40%, B₂11~24% 그리고 niacin이 36~4%이었다. 2) 일반미인 아끼바레(Japonica type)보다 통일미(Indica type)에서 vitamin 성분을 제외한 총고형분, 단백질, 칼슘 및 철분의 손실율은 더 높았다. 3) 백미(白米)의 도정도가 높을수록 총고형분, 가용성무질소물 및 vitamin의 손실율은 높아지는 경향이었다. 그러나 단백질, 칼슘 및 철분들의 손실율은 도정도에 따른 일정한 경향은 없었으나, 손실되는 절대량은 도정도가 낮은 5분도미에서 더 많았다. 4) 세미(洗米)중 구성 amino acid의 손실율은 Iysine이 가장 높았고, 다음 histidine, glycine 및 alanine등이었다.

The comparative effect of washing on the loss of nutrients in rice was studied with regard to varieties of Japonica and Indica type and various polishing degrees. Washing procedure was made by usual method for the preparation of cooked rice. The average loss was 1-2% of total solid, 5-7% of protein, 18-26% of calcium, 19-47% of iron, 22-40% of vitamin B₁, 11-24% of vitamin B₂and 36-45% of niacin during washing in the 50-90% polished rice of Japonica and Indica varieties. The Indica rice had relatively higher loss of total solid, protein, calcium and iron than that of Japonica rice. The loss of total solid, N-free extract and vitamin in 70% polished rice was lower than that of 90% polished rice. Loss of lysine in 90% polished rice amounted to more than 6% and was higher than the loss of other amino acids.