• 한국식품영양학회지
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• 제34권1호
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• pp.26-35
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• 2021

Myrosinases (thioglucosidases) catalyze the hydrolysis of a class of compounds called glucosinolates, of which the aglycones show various biological functions. It is often necessary to minimize the loss of myrosinase activity during thermal processing of cruciferous vegetables. Myrosinase was isolated from a popular spice, white mustard (Sinapis alba), and its thermal inactivation kinetics was investigated. The enzyme was extracted from white mustard seeds and purified by a sequential processes of ammonium sulfate fractionation, Concanavalin A-Sepharose column chromatography, and gel permeation chromatography. At least three isozymes were revealed by Concanavalin A-Sepharose column chromatography. The purity of the major myrosinase was examined by native polyacrylamide gel electrophoresis and on-gel activity staining with methyl red. The molecular weight of the major enzyme was estimated to be 171 kDa. When the consecutive step model was used for the thermal inactivation of the major myrosinase, its inactivation energy was 44.388 kJ/mol for the early stage of destruction and 32.019 kJ/mol for the late stage of destruction. When the distinct two enzymes model was used, the inactivation energy was 77.772 kJ/mol for the labile enzyme and 95.145 kJ/mol for the stable enzyme. The thermal inactivation energies lie within energy range causing nutrient destruction on heating.

• 환경생물
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• 제42권1호
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• pp.135-142
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• 2024

클로버시스트선충(Heterodera trifolii, CCN)은 국내에서 중요한 식물기생선충 중 하나로, 2017년부터 강원도 고랭지배추에 심각한 피해를 주고 있다. 훈증성 살선충제는 CCN 관리에 좋은 방제 방법이지만, 강원도 고랭지배추 재배지는 경사지가 많아 비닐 피복이 어렵기 때문에 훈증성 살선충제 처리가 어렵다. 이러한 이유로 CCN 관리를 위한 대체 소재의 개발이 필요한 상황이며, 살선충 피복작물과 저항성 품종이 대안 중 하나이다. 따라서, 우리는 선충방제용 녹비작물 또는 저항성 배추 품종 육성을 위한 육종소재로 활용하기 위해 씨앗은행의 백겨자(Sinapis alba) 82개 자원을 대상으로 CCN에 대한 저항성 검정을 수행하였다. 1차 시험에서는 15개의 백겨자 자원이 CCN에 저항성인 것으로 확인되었으며 나머지 자원은 CCN에 감수성이었다. 선발된 15개 자원 중 13개 자원을 대상으로 CCN 저항성의 재현성 검정을 위해 2차 시험을 수행하였다. 그 결과, 백겨자 5개 자원(IT297309, IT297312, IT302951, IT302953, IT302954)이 CCN에 저항성으로 나타났다. 최종 선발된 백겨자 5개 자원은 선충 방제용 녹비작물로 활용하거나 CCN에 저항성인 고랭지배추 품종 육성을 위한 유용한 유전자원으로 판단된다.

• International Journal of Industrial Entomology and Biomaterials
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• 제4권1호
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• pp.69-76
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• 2002

Mustard aphid, Lipaphis erysimi(Kalt.) plays a key role in determining the productivity of rapeseed-mustard. This pest alone attributes 30-70% losses in yield potential in different agro climatic zones with a mean loss of 54.2% in India. Considering the extent of damage caused by the pest, the present experiment was conducted at Pulses and Oilseeds Research Station during 1992-93 to 1994-95 to study the migratory nature of mustard aphid by trapping them in yellow colour pan tray and their simultaneous growth and development on three different genotypes. The temperature during noon hours is the predominant factor to govern the appearance of alate mustard aphid in rapeseed-mustard field. Stepwise regression analysis revealed that temperature and relative humidity played an important role for its development. The variety RW white flower glossy stem harboured minimum number of aphid in comparison to other two varieties B 9 and T6342. The population reached a peak of 61.28 aphids/10 cm central twig during $6^{th}$ standard week irrespective of varieties.

• The Plant Pathology Journal
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• 제36권4호
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• pp.378-383
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• 2020

The objective of this research was introduction of chit42 to tuber mustard plants through Agrobacteriummediated transformation against white mold caused by Sclerotinia sclerotiorum. The binary plasmid pGisPEC1 was used in this study. Polymerase chain reaction analysis detected the transgene in 27 transformants with a transformation efficiency of 6.9%. Southern blot test was used to assess the copy number of transgene in tuber mustard plants. One, two, two, and two chit42-related bands were observed in the transformed lines TMB4, TMB7, TMB12, and TMB18, respectively. Enzymatic tests showed a significant increase in the activity of endochitinase in protein isolated from leaf tissues of chit42 transgenic 75-day tuber mustard lines. The pathogenicity of three pathogen isolates was tested on the leaves of transformed plans. The results of current study showed that expression of the gene chit42 in tuber mustard plants markedly reduced infection radius on the leaves 7 days after inoculation with the fungus.

• 한국식품과학회지
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• 제42권3호
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• pp.323-328
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• 2010

감초, 겨자, 키토산을 첨가하고 전통된장의 염도를 30% 낮춘 된장을 제조하여 된장의 발효특성을 조사하였다. 염도를 12.7%에서 10.2, 8.9%로 낮춘 된장에 감초, 겨자, 키토산 등 첨가물의 첨가는 된장의 내부의 균수, 색도, 산도에 거의 영향을 미치지 않았다. 저염된장은 된장표면에 white pellicle-forming strain이 발생하였으나 첨가물을 함유하고 있는 된장에서는 발생되지 않았다. 발효 20일째의 첨가물을 첨가한 염도 8.9% 된장의 아미노태 질소함량은 332 mg%로서 발효 40일의 염도 12.7%의 된장과 유사하였다. 관능평가에서는 첨가물을 첨가한 저염된장에서 구수한 맛 등이 높게 평가되어 종합적 기호도가 가장 높게 나타났다. 이러한 결과로부터 감초, 겨자, 키토산의 첨가는 된장의 발효시간을 단축시키고 기호성을 향상시킬 수 있으며 된장의 염도를 8.9%까지 낮출 수 있을 것으로 판단된다.

• Food Science and Biotechnology
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• 제17권1호
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• pp.72-79
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• 2008

In this study, changes in the physicochemical properties and functional components of uncooked foods, including carrots, cabbage, shiitake (Lentinus edodes) and white button (Agaricus bisporus) mushrooms, sea mustard, and laver treated with electrolyzed water were investigated. No changes were observed in the primary compositions of any of the materials that were hot air- or freeze-dried after being treated with electrolyzed water. The lightness (L), redness (a), and yellowness (b) values of the carrots, shiitake, and laver were not affected by drying, while changes did occur in the cabbage (L-, a-, and b-values), mushrooms (a-value), and sea mustard (b-value) specimens that were hot air- or freeze-dried following the treatments with electrolyzed water. The dietary fiber contents of all the materials increased when they were hot air-dried. Vitamin C content decreased when the samples were treated with alkalic electrolyzed water. No changes occurred in the lectin, $\beta$-carotene, or total phenolic compound contents after the electrolyzed water treatments, suggesting that electrolyzed water could be used effectively as a pasteurization step for uncooked carrots, cabbage, shiitake and white button mushrooms, sea mustard, and laver.

• 한국식생활문화학회지
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• 제27권4호
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• pp.346-353
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• 2012

This study was designed to investigate foreigner preferences for the sensory characteristics of kimchi with different fermentation periods. After fermentation in a 5 freezer for 1, 7, and 15 days, Red Chinese Cabbage Kimchi, White Chinese Cabbage Kimchi, Kkakdugi, Chonggak Kimchi, Cucumber Kimchi, Green Onion Kimchi, and Mustard Kimchi were served to the respondents. The respondents had resided in Seoul and Kyunggi province for 3 years or less, and were from Asia, Europe, and the Middle East. Most respondents (62.9%) consumed a Korean meal daily, and 45% of all respondents reported eating kimchi 3 or 4 times a week. As a result, it can be said that foreigners residing in Korea preferred to eat kimchi as a side dish. Based on the respondents answers, we were able to determine the relative popularity of the different types of kimchi. They were, from most popular to least popular, Red Chinese Cabbage Kimchi, Kkakdugi Kimchi, Cucumber Kimchi, White Chinese Cabbage Kimchi, Chonggak Kimchi, Green Onion Kimchi, and Mustard Kimchi. Among those fermented for 1 day, Cucumber Kimchi was most preferred for its. When evaluating the overall preference of Kimchi, the best was in the order of Chinese cabbage (red)>Kkakdugi>Cucumber>Chinese cabbage (white)>Chonggak>Green onion>Mustard Kimchi. For 1 day in a fermented period, Cucumber Kimchi had the most preferred taste (5.76), appearance (5.66), odor (5.89), and texture (5.70). However, Cucumber Kimchi was least popular after 15 days of fermentation (p<0.01). The most preferred Kimchi after 15 days of fermentation was Red Chinese Cabbage Kimchi. Among the kimchi fermented for 7 days, White Chinese Cabbage Kimchi was most preferred. While foreigners indicated that they were satisfied with all the types of kimchi fermented for 1 day and 15 days, they were not satisfied with any of the kimchi fermented for 7 days, save for the White Chinese Cabbage Kimchi. Kkakdugi Kimchi had very high satisfaction scores for appearance, but low scores in taste. On the other hand, Chinese Cabbage Kimchi had low scores in odor (5.02-5.29), but high in texture (5.37-5.62) and taste (4.80-5.30), which are not factors sensitive to a change in acidity. These results showed that foreigners were generally satisfied with Kimchi, but became less satisfied as the Kimchi ripened. Most foreigners were not satisfied with the types of Kimchi that had a strong flavor. Chinese Cabbage Kimchi became the least sour after fermentation, and Cucumber Kimchi became most sour after fermentation.

• 한국의상디자인학회지
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• 제18권4호
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• pp.141-158
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• 2016

The objective of this study is to examine the type and characteristics of hat, and also to analyze the formative characteristics of hats shown in $Pr{\hat{e}}t-{\grave{a}}$-porter Collection. The literature review focused on the relevant technical books and preceding researches while the case study targeted 1,561 photos of hats shown in the 'Donga TV Collection'. The research range was from the S/S season of 2012 to the F/W season of 2015/16. The results of this study are as follows. 1. A hat is composed of crown and brim. In the results of classifying hats based on it, there were 572 crown-type hats, 533 hat-type, 219 cap-type, 156 irregular-type, and 81 brim-type in the order. 2. For the crown-type hats, they were mainly like cylindrical-type, bell-type, dome-type, and circle-type, using colors like black, beige, brown, red, mustard, and grey, and materials like wool, fur, velvet, straw, and metal while they were decorated with bead or lace. 3. For the hat-type hats, they were mainly like bell-type, ladder-type, and hemisphere-type, using colors like peach, white, gold, brown, and khaki, and materials like silk, cotton, straw, and wool while they were decorated with feather and ribbon. 4. For the cap-type hats, they were mainly like hemisphere-type, using colors like white, black, khaki, mustard, and purple, and materials like fur, leather, and wool while they were decorated with wappen and chain. 5. For the irregular-type hats, they were mainly like sandglass-type, box-type, animal-type, trumpet-type, and bell-type, using colors like purple, orange, pink, yellow, and sky-blue, and materials like metal, feather, mesh, plastic, straw, and linen while they were decorated with ribbon, net, bell, and flower. 6. For the brim-type visor, they were mainly like square-type, using colors like transparent, yellow, and black, and materials like plastic, cotton, leather, and metal.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 1993년도 정기총회 및 제3차 학술발표회
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• pp.10-11
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• 1993

기저상태의 산소분자는 비교적 안정하지만 생체ㅇ내외에서 물리적, 화학적으로 활성화 되어 $O_{2}$, $^{1}O_{2}$, OH, $H_{2}O_{2}$ 등의 활성산소종을 생성하며, 생체의 지질, 단백질, 핵산 당등의 분자에 산화적 상해를 초래하여 노화, 암, 순환기, 호흡기 게통의 질환과 식품의 품질열화에 관여하는 것으로 알려져 있다. 따라서 본인은 식품의 맛, 향기, 색 등을 부여하는 고유의 기능 외에도 방부제, 한방약으로 널리 이용되고 오고 있는 51종의 향신료를 대상으로 활성산소포촉활성을 조사하고 나아가 활성물질을 분리, 정제 및 동정함으로 향신료의 새로운 기능을 밝히고 신약 개발의 기초적 자료를 제시하고저 한다. Fenton 반응을 이용하여 2-deozyribose 산화법과 sodium benzoic acid 수산화법으로 51종의 향신료의 OH 포촉활성을 검색한 결과, Cruciferae과의 nustard 류, Labiatae과의 thyme, saga, savory, oregano, Myrtaceae과의 clove, allspice 가 1ug/ml 농도에서 50%이상의 포촉활성을 나타내었으며 그중 mustard 류는 같은 농도에서 거의 90%이상의 활성을 나타내었다. 활성물질의 분리 및 정제는 Amberlite XAD-2 갈럼과 preparative-HPLC를 이용 하였으며, EI, FAB-MS, IR, $^{1}H$, $^{13}C-NMR$, Cosy-NMR로 그 화학적 구조를 동정하였다. Brown mustard에서 동정된 4-hydroxy-3,5-dimethoxy cinnamic acid Methyl ester는 0.42$\mu$ mol 농도에서 90% 이상의 OH 포촉활성을 나타내어 이를 diazomethane 반응으로 조제하였으며 white mistard에서는 4-hydroxy-3,5-dimethoxy cinnamoyl choline을 동정하였다.

• 한국미생물·생명공학회지
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• 제35권4호
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• pp.261-271
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• 2007

토양오염을 복원하는 방법 중 식물상 복원은 식물을 이용하여 오염물을 제거하는 기술로, 환경 친화적이며, 경제적인 기술이기 때문에 많이 이용되고 있다. 이 연구에서는 식물상 복원에 있어 식물의 영향, 근권 세균과 물리화학적 제한인자에 대해 고찰하였다. 성공적인 식물상 복원을 위해서는 식물의 선택이 가장 중요하다. 유류(디젤) 분해를 위해 적용된 식물은 쥐보리(Lolium multiflorum lam), 베치(Vicia villosa), 버섯류(white mustard), 톨페스큐(Festuca arundinacea), 콩과식물(leguminosae), 포플러, 소나무(Pinus densiflora) 등이고, 유류 제거 효율은 68-99% 이었다. PAH(polycyclic aromatic hydrocarbons) 제거용으로는 옥수수(Zeo mays), 쥐보리, 베치, 버섯류, 토끼풀(Trifolium repens), 그리고 톨페스큐이 이용되었고, 50-98%의 제거 효율을 보였다. 식물의 성장을 향상시킬 뿐 만 아니라, 오염물질을 직접적으로 제거할 수 있는 근권 세균도 식물상 복원에 있어 중요한 역할을 한다. 식물상 복원에 이용된 근권 세균에는 Azospirillum lipoferum, Enterobactor cloacae, Azospirillum brasilense, Pseudomonas putida, Burkholderia xenovorans, Comamonas testosterone, Pseudomonas gladioli, Azotobacter chroococcu, Bacillus megaterium, Bacillus subtilis 등이 있다. pH, 온도, 영양물질, 최종전자수용체, 수분함량, 유기물 함량, 오염물질 종류와 물리화학적 인자도 식물상 복원에 있어 제한 요소로 작용한다.