Pansik Jang
Seoul National University · 生化学・遺伝学・分子生物学
研究室紹介
Professor Pansik Jang's research lab specializes in biocatalysis and carbohydrate chemistry, focusing on the enzymatic and chemical modification of polysaccharides and lipids to enhance their solubility, stability, and functional properties. The lab develops innovative biotechnological approaches such as TEMPO-mediated oxidation of polysaccharides, lipase-catalyzed glycerolysis in microemulsion and reversed micellar systems, and the characterization of novel proteases from medicinal plants. These studies are applied to food science and nanotechnology, aiming to improve food quality, develop smart packaging, and enable sustainable bioprocesses. The lab also integrates advanced analytical techniques like HPLC and backscattering spectroscopy to monitor reaction kinetics and emulsion stability.
Research Overview
Research Output Trend
Figures are computed from collected data and may differ slightly.
Selected Papers
15ABSTRACT The primary alcohol groups of ten polysaccharides, with widely different structures and water solubilities, were oxidized to carboxyl groups using 2,2,6,6-tetramethyl-1-piperidine oxoammonium ion (TEMPO) at pH 10.8 and 0°C. The yield and selectivity for the primary alcohol group were high for all ten of the polysaccharides. The oxidation greatly increased the water-solubility of the polysaccharides. Water-insoluble polysaccharides such as amylose, cellulose, and chitin became water-solu
As the researches to utilize nanotechnology in food science are advanced, applications of nanotechnology in various fields of the food industry have increased. Nanotechnology can be applied to the food industry for production, processing, storage, and quality control of foods. Nanomaterials, unlike conventional microscale materials, having novel characteristics can improve sensory quality of foods by imparting novel texture, color, and appearance. Nanotechnology has been used to design nanosenso
Controlling the sizes of liposomes is critical in drug delivery systems because it directly influences their cellular uptake, transportation, and accumulation behavior. Although hydrodynamic focusing has frequently been employed when synthesizing nano-sized liposomes, little is known regarding how flow characteristics determine liposome formation. Here, various sizes of homogeneous liposomes (50-400 nm) were prepared according to flow rate ratios in two solvents, ethanol, and isopropyl alcohol (
Chromobacterium viscosum lipase which has adsorbed on liposome and solubilized in microemulsion droplets of glycerol containing a little amount of water could catalyze the glycerolysis of olive oil. Studies on the continuous glycerolysis of olive oil by the immobilized enzyme was done at 37 degrees C in continuous stirred vessel bioreactor with polysulfone membrane. The effect of the flow rate of substrate (olive oil) in isooctane on the conversion and composition of the outlet was investigated
Abstract In the present study, the Δbackscattering (Δ BS ) method was developed as a simple and sensitive tool for determining the emulsion stability index ( ESI ) by backscattering light detection. The backscattering light detection method uses emulsion‐scanning technology to monitor physical behavior in an emulsion as a function of storage time. Emulsions were prepared by the homogenization (8,000 rpm for 2 min at 25C) of distilled water and perilla oil containing Tween 60, and the sample was
Chromobacterium viscosum lipase, solubilized in microemulsion droplets of glycerol containing small amounts of water and stabilized by a surfactant, could catalyze the glycerolysis of triolein. Kinetic analysis of the lipase-catalyzed reaction was possible in the reversed micellar system. Among surfactants and organic solvents tested, bis(2-ethylhexyl)sodiumsulfosuccinate (AOT) and isooctane were respectively most effective, for the glycerolysis of triolein in reversed micelles. Temperature effe