스킵네비게이션

식품화학실험실

연구실소개

식품에 함유되어있는 화학물질의 특성, 식품의 품질변화, 기능성 식품의 개발, 식품 성분의 분석 및 품질검사 등에 대한 기본적인 이론과 응용기술에 대하여 교수하고 연구하는 곳이다.

보유기자재

HPLC : 아미노산, 당, 펩타이드 등의 대부분 물질을 분리 검출 정량하는 장치
분광광도계 (UV/VIS Spectrophotometer) : 빛을 이용한 식품성분의 정성 및 정량 분석하는 장치

SCI급 학술지 논문

  • 1. Fumitaka Hayase, Seon-Bong Kim and Hiromichi Kato. 1984. Decolorization and Degradation Products of the Melanoidins by Hydrogen Peroxide. Agric. Biol. Chem., 48(1), 2711-2717.
  • 2. Seon-Bong Kim, Fumitaka Hayase and Hiromichi Kato. 1985. Decolorization and Degradation Products of Melanoidin on Ozonolisis. Agric. Biol. Chem., 49(3), 785-792.
  • 3. Fumitaka Hayase, Seon-Bong Kim and Hiromichi Kato. 1985. Maillard Reaction Products formed D-Glucose and Glycine and the Formation Mechanisms of Amides as Major Components. Agric. Biol. Chem., 49(8), 2337-2341.
  • 4. Hiromichi Kato, Seon-Bong Kim and Fumitaka Hayase. 1985. Desmutagenicity of Melanoidins against Mutagenic Pyrolysates. Agric. Biol. Chem., 49(10), 3093-3095.
  • 5. Hiromichi Kato, Seon-Bong Kim and Fumitaka Hayase. 1986. Estimation of the Partial Chemical Structures of Melanoidins by Oxidative Degradation and 13C-MAS NMR. "Amino-carbonyl reaction in Food and Biological Systems" ed. by M. Fujimaki, M. Namiki and H. Kato, Development in Food Science, 13, 215-223.
  • 6. Seon-Bong Kim, Fumitaka Hayase and Hiromichi Kato. 1986. Desmutagenic effects of Melanoidins against Amino acid and Protein Pyrolysates. "Amino-carbonyl reaction in Food and Biological Systems" ed by M. Fujimaki, M. Namiki and H. Kato, Development in Food Science, 13, 383-392.
  • 7. Fumitaka Hayase, Seon-Bong Kim and Hiromichi Kato. 1986. Analysis of Chemical Structure of Melanoidins by 13C and 15N CP-MAS NMR Spectroscopy. Agric. Biol. Chem., 50(8), 1591-1597.
  • 8. Seon-Bong Kim, Kang-Ho Lee, Eung-Ho Lee and Yeung-Ho Park. 1987. Traditional Foods in Korea, Packaging of Foodstuff, 19(1), 111-117.
  • 9. Seon-Bong Kim, Fumitaka. Hayase and Hiromichi. Kato. 1987. Desmutagenic effect of α-dicarbonyl and α-hydroxycarbonyl compounds against mutagenic heterocyclic amines. Mutation Research, 177, 9-15.
  • 10. Hiromichi Kato, In Eui Lee, Nguyen van Chuyen, Seon-Bong Kim and Fumitaka. Hayase. 1987. Inhibition of nitrosamine formation by nondialyzable melanoidins. Agric. Biol. Chem., 51(5), 1333-1338.
  • 11. Seon-Bong Kim, In-Soo Kim, Dong-Min Yeum and Yeung-Ho Park. 1991. Mutagenicity of Maillard reaction products from D-glucose-amino acid mixtures and possible roles of active oxygens in the mutagenicity. Mutation Research, 254, 65-69.
  • 12. Hiroaki Nagaoka, Keiji Wakabayashi, Seon-Bong Kim, In-Soo Kim, Yoshino Tanaka, Masako Ochiai, Akihiro Tada, Haruo Nukaya, Takashi Sugimura and Minako Nagao. 1992. Adduct formation at C-8 of guanine in vitro reaction of the ultimate from of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine with 2'-deoxyguanosine and its phosphate esters. Jpn. J. Cancer Res., 83, 1025-1029.
  • 13. Keiji Wakabayashi, Hirofumi Ushiyama, Makoto Takahashi, Haruo Nukaya, Seon-Bong Kim, Masako Ochiai, Takashi Sugimura, and Minako Nagao. 1993. Exposure to Heterocyclic Amines. Environmental Health Perspectives, 99, 129-133.
  • 14. Masako Ochiai, Hiroaki Nagaoka, Keiji Wakabayashi, Yoshino Tanaka, Seon-Bong Kim, Akihiro Tada, Haruo Nukaya, Takashi Sugimura and Minako Nagao. 1993 Identification of N2-(deoxyguanosin-8-yl)-2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline 3`,5'-diphosphate, a major DNA adduct, detected by nuclease P1 modification of the 32P-postlabeling method, in the liver of rats fed MeIQx. Carcinogenesis, 14(10), 2165-2170.
  • 15. Yeun-Suk Gu, In-Soo Kim, Jae-Hong Park, Seung-Han Lee, Douck-Choun Park, Dong-Min Yeum, Cheong-Il Ji, Sang-Ho Kim, Keiji Wakabayashi and Seon-Bong Kim. 2001. Effect of Seasoning and Heating Device on Mutagenicity and Heterocyclic Amines in Cooked Beef. Biosci. Biotechnol. Biochem., 65(10), 2284-2287.
  • 16. Yeun-Suk Gu, Hyoung-Sik Yoon, Douck-Choun Park, Cheong-Il Ji, Tae-Yong Cho, Myung-Chan Kim, Sung-Jae You, Saeng-Gyu Yeo and Seon-Bong Kim. 2001. Effects of muscle types and cooling on discoloration of canned skipjack. Fisheries Science. 67, 1145-1150.
  • 17. Yeun-Suk Gu, In-Soo Kim, Jong-Khan Ahn, Douck-Choun Park, Dong-Min Yeum, Cheong-Il Ji and Seon-Bong Kim. 2002. Mutagenic and carcinogenic heterocyclic amines as affected by muscle types/skin and cooking in pan-roasted mackerel. Mutation Research. 515, 189-195.
  • 18. S.M. Cho, K.S. Kwak, D.S. Park, Y.S. Gu, C.I. Ji, D.H. Jang, Y.B. Lee and S.B. Kim. 2004. Processing optimization and functional properties of gelatin from shark (Isurus oxyrinchus) cartilage. Food Hydrocolloids, 18, 573-579.
  • 19. Cho, S.M., Gu, Y.S., & Kim, S.B. 2005. Extracting optimization and physical properties of yellowfin tuna (Thunnus albacares) skin gelatin compared to mammalian gelatins. Food Hydrocolloids, 19, 221-229.
  • 20. Joo-Hyun Choi, Jin-Wook Woo, Yang-Bong Lee and Seon-Bong Kim. 2005(10). Changes in an Ammonia-like Odor and Chondroitin Sulfate Contents of Enzymatic Hydrolysates from Longnose Skate (Rasa rhina) Cartilage as Affected by Pretreatment Methods. Food Science and Biotechnology, 14. 5. 645-650
  • 21. Jin-Ho Jo, Jeong-Ryong Do, Young-Moung Kim, Dong-Soo Kim, Taek-Kyun Lee, Seon-Bong Kim, Seung-Mock Cho, Suk-Nam Kang and Douck Choun Park. 2005(10). Optimization of Shark (Squatina oculata) Cartilage Hydrolysis for the Preparation of Chondroitin Sulfate. Food Science and Biotechnology, 14, 5, 651-655.
  • 22. Douck-Choun Park, Ho-Seok Ji, Heon Lee, Jong-Ju Kim, Yun-Mi Jung, Young-Soo Gyoung, Suk-Nam Kang and Seon-Bong Kim. 2006(04). Natural Antioxidants to Improve Stability of Refined Anchovy Oil against Oxidation. Food Science and Biotechnology, 15, 2, 202-206.
  • 23. Cheong-Il Ji, Sueng-Mock Cho, Yeun-Suk Gu and Seon-Bong Kim. 2007(08). The Processing Optimization of Caviar Analogs Encapsulated by Calcium-Alginate Gel Membranes. Food Science and Biotechnology, 16, 4, 557~564.
  • 24. Jeong-Ryong Do, Ki-Ju Kim, Hyun-Ku Kim, Young-Myoung Kim, Yeung-Beom Park, Seon-Bong Kim. 2007(08). Optimization of Enzymatic Hydrolysis Conditions for Production of Angiotensin-I Converting Enzyme Inhibitory Peptide from Casein. Food Science and Biotechnology, 16, 4, 565~57
  • 25. Jin-Wook Woo, Hye-Jin Roh, Hyun-Duck Park, Cheong-Il Ji, Yang-Bong Lee, Seon-Bong Kim. 2007(10). Sphericity Optimization of Calcium Alginate Gel Beads and the Effects of Processing Conditions on Their Physical Properties. Food Science and Biotechnology, 16, 5, 715-721
  • 26. Jae-Hwan Yoon, Jin-Wook Woo, Hye-Jin Roh, Ju-Ryun Ahn, Sung-Jae Yu, Yang-Bong Lee, Chang-Kwon Moon and Seon-Bong Kim. 2008(1). Optimization of adhesive strength to plywood of gelatin processed from dorsal skin of yellowfin tuna (Thunnus albacares). Korea J. Chem. Eng., 25(1), 134-138.
  • 27. Woo, J.W., Yu, S.J., Cho, S.M., Lee, Y.B., & Kim, S.B. 2008. Extraction optimization and properties of collagen from yellowfin tuna (Thunnus albacares) dorsal skin. Food Hydrocolloids, 22, 879-887.
  • 28. Kwak, K.S., Cho, S.M., Ji, C.I., Lee, Y.B., & Kim, S.B. 2009. Changes in functional properties of shark (Isurus oxyrinchus) cartilage gelatin produced by different drying methods. International Journal Of Food Science And Technology, 44, 1480-1484.
  • * 상기 논문 외 국내 학술지 논문: 총 95편

특허

  • 1.김선봉, 전경수. 1998. 콘드로이틴황산을 함유하는 해삼추출물의 제조방법. 특허 제167831호.
  • 2.김선봉, 지청일, 박덕천. 1999. 감태추출물을 포함하는 악취제거 및 충치예방용 조성물. 99-12045.
  • 3.김선봉, 지청일, 박덕천. 1999. 산업용 연질캡슐의 제조방법. 99-60438.
  • 4.김선봉, 지청일, 구연숙. 2000. 야채와 차원료를 함유하는 발암원인물질 억제용 소스 조성물. 2000-15497.
  • 5.김선봉, 박덕천, 김상호. 2001. 콘드로이틴황산의 정제방법. 10-2001-0017899.
  • 6.김선봉, 정규진, 박희연. 2003. 김으로부터 고지혈증 개선효과가 있는 포피란을 추출 및 정제하는 방법. 특허 제 0381363호.
  • 7.김선봉, 김상호. 2006. 황다랑어 껍질 젤라틴을 이용한 생체 접착성 필름 및 그의 제조방법. 10-2006-0112050.
  • 8.김선봉, 한유나. 2007. 항산화력을 갖는 황다랑어의 배껍질로부터 추출한 젤라틴을 이용한 초임계수 단백질 가수분해 조성물 및 그의 제조방법. 10-2007-0063517.
  • 9.김선봉, 하봄비. 2008. 베타카로틴 함유 날치알 성형물 및 그의 제조방법. 10-2008-006528.
  • 10.김선봉, 노혜진. 2008. 베타싸이크로덱스트린 함유 칼슘 알지네이트 겔 비드의 쌀성형물 및 그의 제조방법. 특허 제 10-0804724호.
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박수빈 학부3학년 sbeen11@naver.com
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오휘원 학부2학년 gnldnjs1313@naver.com
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부산 남구 용소로 45 부경대학교 대연캠퍼스 웅비관(A12) 수산과학대학 식품공학과TEL. 051-629-5820~1FAX. 051-629-5824