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차종환(Cha, Jong-Hwan),한상열(Han, Sang-Yeol),이호준(Lee, Ho-Jun),고장욱(Go, Jang-Uk),이현주(Lee, Hyeon-Ju),오시덕(O, Si-Deok),신형기(Sin, Hyeong-Gi),이수갑(Lee, Su-Gap),김태욱(Kim, Tae-Uk),성대영(Seong, Dae-Yeong),박성배(Park, Seong 한국신재생에너지학회 2005 한국신재생에너지학회 학술대회논문집 Vol.2005 No.11
본 연구에서는 에너지 및 환경에 대한 문제가 대두되면서 기술 개발의 필요성이 높아지고 있는 풍력발전시스템에 대하여 750kW급 Geared Type 가변속 풍력 발전시스템을 개발하였다. 풍력발전시스템이 급속히 대용량화됨을 고려하여 MW급의 기술 조합이 반영되도록 설계하였으며, 베어링과 같은 국내 인프라가 부족한 구성품을 제외한 모든 구성기기들을 자체 설계/제작하였다. 블레이드는 국내 풍황에 적합하도록 자체 에어포일을 설계하여 개발하였으며, 가변속 제어를 위한 이중 여자 유도발전기 및 제어기와 Down sizing 구현을 위한 유성 및 헬리컬 기어 혼합형 증속기를 개발하여 시동 풍속 3.5m/s, 정지 풍속 25m/s, 정격 풍속은 12.7m/s이며 IEC 61400-1의 Class I 에 준한 750kW급 풍력 발전시스템을 개발하였다.
정용진,우승미,권중호,최명숙,성종환,이종원,Jeong, Yong-Jin,Woo, Seung-Mi,Kwon, Joong-Ho,Choi, Myung-Sook,Seong, Jong-Hwan,Lee, Jong-Won 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.7
본 연구에서는 홍삼과 청국장을 융합하여 기호도 및 기능적 특성이 강화된 홍삼청국장 개발을 위하여 홍삼엑기스와 홍삼분말 첨가량 및 첨가 방법에 따른 품질특성을 조사하였다. 홍삼엑기스를 첨가하여 청국장을 제조한 결과, 설정된 조건에서는 엑기스의 첨가량이 많을수록 점질물을 생성이 많아지고 환원당 함량과 혈전용해능도 높게 나타났다. 홍삼 제품 규격 사포닌 함량은 홍삼엑기스 4%에서 적합하게 나타났다. 또한 홍삼분말 첨가 청국장은 점질물 생성, 환원당 함량 및 혈전용해능이 엑기스 첨가 청국장과 비슷한 경향으로 나타났고 아미노태질소와 암모니아태질소 함량은 분말 첨가량이 높을수록 점점 감소하는 경향으로 나타났으며 조사포닌 함량은 분말 14% 첨가구가 홍삼성분함유 제품 제조 기준에 적합한 것으로 나타났다. 홍삼첨가 시기를 달리하여 청국장을 제조한 결과, 점질물, 아미노태질소, 암모니아태질소, 환원당 함량 및 혈전용해능은 첨가시기에 따른 차이가 크지 않았으며, 조사포닌 함량은 발효전에 첨가한 구간이 발효후에 첨가한 것보다 더 높은 함량을 나타내었다. 진세노사이드 함량은 첨가시기에 따른 차이는 크지 않았으며 $Rg_{1}$, Re, Rf, $Rh_{1}$, $Rg_{2}$, $Rb_{1}$, Rc, $Rb_{2}$, Rd 및 $Rg_{3}$가 확인되었다. 이상의 결과로 홍삼엑기스 4%를 발효전에 첨가하는 방법이 홍삼융합청국장의 품질특성이 우수하여 최적 조건으로 설정할 수 있었다. This study investigated the quality characteristics of red ginseng cheonggukjang development by a various of concentration of red ginseng extract and powder to enhance its acceptability and functional properties. In the cheonggukjang added with red ginseng extract, viscous substances, reducing sugars, and fibrinolytic activity showed higher values by the addition of red ginseng extract. The standard crude saponin content of products containing red ginseng was evaluated, and found to be suitable in cheonggukjang added with 4% red ginseng extract. In the cheonggukjang added with red ginseng powder, viscous substances, reducing sugars, and fibrinolytic activity showed a similar tendency to the cheonggukjang added with red ginseng extract. Amino type nitrogen and ammonia type nitrogen decreased by increasing the addition of red ginseng powder, and the crude saponin content of cheonggukjang with the addition of 14% red ginseng powder was suitable, in terms of manufacturing standards for products containing red ginseng. Dependent on the addition time of red ginseng in cheonggukjang, viscous substances, reducing sugars, fibrinolytic activity, amino type nitrogen, and ammonia type nitrogen showed no differences based on the addition time; however, for crude saponin content, the cheonggukjang with red ginseng added before fermentation showed a higher saponin content than the cheonggukjang with red ginseng added after fermentation. The ginsenosides $Rg_{1}$, Re, Rf, $Rh_{1}$, $Rg_{2}$, $Rb_{1}$, Rc, $Rb_{2}$, Rd and $Rg_{3}$ were detected, but ginsenoside content did not show significant difference according to addition time. In conclusion, the addition amount of red ginseng in cheonggukjang for optimum fermentation was concentration of 4% (w/w), which showed the best results in quality characteristics.
복분자 열매(Rubus coreanus Miquel)의 항산화 활성 및 생리활성물질
진동혁(Dong-Hyeok Jin),성종환(Jong-Hwan Seong),이영근(Young-Geun Lee),김동섭(Dong-Seob Kim),정헌식(Hun-Sik Chung),김한수(Han-Soo Kim) 한국유화학회 2016 한국응용과학기술학회지 Vol.33 No.3
The black raspberry (Rubus coreanus Miquel) contains anthocyanin, tannins, gallotannin, gallic acid, ferulic acid and phenolics. It brightens the eyes and protects the liver and kidneys. It was effective for anti-aging. Thus, the purpose of this study was to inform the excellence of black raspberry and to screen antioxidant activity to ensure the possibility as a functional material. In this study, bioactive compounds in black raspberry were determined. Additionally, black raspberry was extracted by CM (chloroform:methanol, 2:1, v/v), 70% methanol and 70% ethanol, and were investigated and compared in vitro methods. Total phenol and flavonoid contents were measured to compare each different solvents. In addition, DPPH radical scavenging activity and ABTS radical scavenging activity, ferric reducing antioxidant power, reducing power were determined to measure the antioxidant activity. The results were the highest in 70% ethanol extracts, and the higher the concentration showed a significantly higher antioxidant capacity. When observed the relationship between the study, antioxidant activity of black raspberry was supposed to affect by the anthocyanin, phenol and flavonoid contents.
실크 세리신이 이상지질혈증 흰쥐의 지질대사 개선작용에 미치는 영향
김한수(Han -Soo Kim),성종환(Jong-Hwan Seong),이영근(Young-Guen Lee),윤호동(Ho-Dong Yoon),강진순(Jin-Soon Kang),Cheng-Liang Xie,신지문(Ji-Moon Shin) 한국생명과학회 2010 생명과학회지 Vol.20 No.10
이상지질혈증 흰쥐에 있어서, 누에로부터 효소 처리하여 추출한 세리신의 섭취가 혈청 지질대사 개선효과 및 지질대사 이상 등에 관여하는 지질성분 및 효소의 활성 변동을 검토하기 위하여 이상지질혈증 Sprague Dawley계 흰쥐 수컷을 사용하여 본 실험을 행하였다. 기본식이만을 섭취한 대조군인 BW군을 비롯한 이상지질혈증 유발군(HCW군), 이상지질혈증 유도에 세리신을 급여시킨 군(HCS군)을 5주간 실험 사육하였다. 혈청 총 콜레스테롤, 동맥경화지수, LDL-콜레스테롤, 중성지방, 인지질, 유리 콜레스테롤 농도, 콜레스테롤 에스테르 비 및 혈당 농도 등은 실크 세리신을 급여시킨 군(HCS군)에서 농도가 감소되는 것으로 나타났다. 한편, HDL-콜레스테롤 및 총 콜레스테롤에 대한 HDL-콜레스테롤 비 등은 세리신 섭취(HCS군)에 의해서 증가되는 것으로 나타났다. 혈청 중 alkaline phosphatase (ALP) 및 aminotransferase (AST & ALT)의 활성은 이상지질혈증을 유도 시킨 후 실크 세리신을 섭취시킴으로써 효소 활성이 억제되는 것으로 나타났다. 이상과 같은 결과에서, 실크 세리신이 흰쥐의 혈청 지질대사 이상 등에서 오는 이상지질혈증의 예방 및 개선에 효과가 있을 것으로 생각된다. The principal objective of this study was to investigate the effects of silkworm sericin extract supplementation on the improvement of lipid compositions, blood glucose levels and enzyme activities in the serum of dyslipidemic rats. The rats were fed the experimental diet for 5 weeks. Concentrations of total cholesterol, atherosclerotic index, LDL-cholesterol, triglyceride (TG), phospholipid (PL), free cholesterol, cholesteryl ester ratio and blood glucose in serum were higher in the dyslipidemic group (group HCW) and cholesterol-plus-silkworm sericin extract intake group (group HCS) than those in the control group (group BW, basal diet-plus-water). However, the concentrations of total cholesterol, atherosclerotic index, LDL-cholesterol, TG, PL, free cholesterol, cholesteryl ester ratio and blood glucose level in serum were lower in group HCS than those in group HCW. On the other hand, the HDL-cholesterol level and the ratio of HDL-cholesterol to total cholesterol in group HCS were higher than in group HCW. The activities of alkaline phosphatase (ALP) and aminotransferase (AST & ALT) in serum were lower in group HCS than in the dyslipidemic group HCW. From the above results, it was suggested that silkworm sericin extract intake was effective in the prevention and improvement of lipid components, blood glucose level and enzyme activities in the sera of dyslipidemic rats.
가공 온도 및 갈변 억제제가 신선절단 우엉의 품질 특성에 미치는 영향
정헌식 ( Hun Sik Chung ),성종환 ( Jong Hwan Seong ),문광덕 ( Kwang Deog Moon ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2012 한국식품저장유통학회지 Vol.19 No.1
Fresh-cut burdock roots were processed at 4 and 25℃, respectively. The fresh-cut burdock roots were treated with different browning inhibitors (3% citric acid, 3% sodium chloride, 0.3% cystein, and 3% sodium acetate solutions), and the changes in their quality and browning characteristics were investigated. The respiration rate and browning index of the cut roots prepared at 4℃ were lower than those of the cut roots prepared at 25℃. The soluble solid content was higher in the cut roots prepared at 4℃ than in those prepared at 25℃. The weight loss and flesh firmness were not affected by the processing temperatures. Among the browning inhibitors, 0.3% cystein showed the best browning-retarding effect. There was no difference in phenolic compound content between the browning-inhibitor-treated roots and the nontreated roots, but the PPO activity was higher in the latter than in the former. Therefore, the processing temperatures of fresh-cut burdock roots affected their quality and browning development, and the combination of a low processing temperature and the use of the proper browning inhibitor should be applied for the higher quality of the produce.