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Activation Changes of Hafnia alvei Aspartase by Acetic Anhydride
La, Im-Joung,Kim, Joung-Mok,Kim, Jeong-Rim,Kim, Ki-Tae,Kim, Jung-Sung,Yoon, Moon-Young Korean Chemical Society 2002 Bulletin of the Korean Chemical Society Vol.23 No.8
The Hafnia alvei aspartase activity with acetic anhydride treatment gradually increased and reached 7.5-fold that of the native one. The activity of the acetylated aspartase was a little higher than that of the native enzyme, indicating that the cooperativity between a substrate and enzyme is increased. The optimum temperature of the native asparatse was $45^{\circ}C$, and that of the acetylated enzyme shifted to $40^{\circ}C.$ The pH vs. the activity profile of the acetylated asparatse was also different from that of the native enzyme. The initial velocity pattern of the acetylated aspartase intersects to the left of the ordinate, indicating the sequential kinetic mechanism other than a rapid equilibrium ordered one. The reciprocal plots for aspartate of the native aspartase were curved, but those of the acetylated aspartase were linear, indicating the Michaelis-Menten kinetics. The helical content of the acetylated aspartase was rather decreased to $9{\textperthousand}$ than that $(63{\textperthousand})$ of the native one.
Azodicarbonamide를 첨가한 밀가루 반죽의 물성 및 냉동저장 중 제빵 특성의 변화
라임정(Im-Joung La),이만종(Man-Chong Lee),박희동(Heui-Dong Park),김관필(Kwan-Pil Kim) 한국식품영양과학회 2004 한국식품영양과학회지 Vol.33 No.9
냉동 반죽 제조시 azodicarbonamide(ADA) 첨가량을 달리하여 만든 냉동 반죽의 물성에 미치는 영향인 farinogram, amylogram, extensogram을 비교 조사하였고, 냉동 반죽의 품질을 결정하는 2차 발효 시간, 빵 제품의 pH, 수분 함량, 비용적 및 경도에 미치는 영향을 -20℃ 냉동고에서 제조 직후부터 12주까지 저장하면서 비교 조사하였다. ADA 첨가량이 증가할수록 farinogram에서 반죽의 흡수율, 안정도와 강력도는 증가하고, 흡수 시간과 약화도는 감소하였으며, amylogram에서 호화 개시 온도와 최고 점도는 증가하고, 최고 점도시 온도는 감소하였다. 또한 extensogram에서는 발효시간 45분에서 면적, 신장도와 저항비는 증가하고, 저항도는 감소되었다. 냉동 반죽 제빵법으로 만든 냉동 반죽은 같은 냉동 저장 기간에서 ADA 첨가량이 증가할수록 2차 발효시간, 수분 함량 및 경도 값은 감소하였으며, pH, 비용적은 증가하였다. Effects of azodicarbonamide (ADA) were investigated on the rheological properties of flour dough by measuring farinogram, amylogram and extensogram based on the amount of ADA added. Quality characteristics of the bread made with the ADA added dough were also evaluated by measuring dough volume, moisture content, pH, proofed time, baking loss and textural characteristics. The farinogram showed that water absorption, stability and elasticity of the dough with ADA were higher than those without ADA. However, its absorption time and weakness decreased compared to the dough without ADA. Through the amylogram, it was found that gelatinization temperature and maximum viscosity increased, but temperature of maximum viscosity reduced in the dough with ADA. The extensogram showed that the area and resistance of the dough increased slightly but extensibility decreased drastically after fermentation, resulting in the ratio of resistance and extensibility (R/E) of the dough with ADA was lower than those without ADA. The bread prepared with the dough containing ADA after freezing up to 12 weeks showed higher pH and specific loaf volume but lower moisture content, second proof time and resistance than those without ADA.
이경훤(Gyeong-Hweon Lee),라임정(Im-Joung La),조혁준(Hyeok-Jun Cho),여명재(Myeong-Jai Yea),김승배(Seung-Bae Kim),박지용(Ji-Yong Park),김성호(Seong-Ho Kim) 한국식품영양과학회 2009 한국식품영양과학회지 Vol.38 No.1
본 연구는 60℃ 고온저장 조건에서 4주 동안 PET 포장된 녹차음료의 품질 변화 특성과 품질열화를 최소화할 수 있는 포장 근거를 마련하기 위하여 PET 포장용기의 산소투과성 및 cap의 밀봉 안정성을 조사하였다. 고온저장 조건에서 MXD6 blend PET는 가스 차단성이 우수하였으며 4주 동안 TEN cap의 removal torque 변화도 적게 나타났다. 4주 동안 고온저장 중 녹차음료의 pH, 색도 및 비타민 C 및 카테킨 함량은 유의적으로 변화하였고 카페인과 총 아미노산의 함량은 고온저장 중 크게 변화하지 않았다. Hexanol, linalool, menthol 및 α-terpineol 4종의 alcohol류 향기성분은 고온저장 3주차까지 급격한 함량 증가를 보였고 d-limonene은 큰 변화가 없었다. 관능평가 결과는 떫은맛과 향, 전체적인 맛은 기호도가 낮아지는 결과를 보였다. The objective of this study was to characterize quality changes of PET-packaged green tea beverage during 4-week storage at 60℃. Changes in oxygen transmission of the PET bottle package and cap removal torque were also examined. MXD6 blend PET bottle showed stability in the gas barrier. Its cap removal torque was kept stable during the 4 weeks. pH, color value, contents of vitamin C and catechin showed significant changes during the storage while caffeine and amino acid did not change significantly. Four alcohol flavor components (hexanol, linalool, menthol, and α-terpineol) increased rapidly during the first three weeks while d-limonene did not show significant change. Sensory test showed decrease in astringent flavor lowering the product flavor and acceptability.
이진만(Jin-Man Lee),나임정(Im-Joung La),이도상(Do-Sang Lee),김화정(Hwa-Jung Kim),김영일(Young-Il Kim),이형민(Hyung-min Lee),허상선(Sang-Sun Hur) 한국응용과학기술학회 (구.한국유화학회) 2021 한국응용과학기술학회지 Vol.38 No.6
고품질의 아가콩 음료개발을 위해 반응표면분석법에 의한 추출조건을 최적화 하였다. 아가콩의 최적 볶음조건은 250 ℃, 30분으로 설정하였다. 추출시간, 추출온도에 따른 아가콩의 품질지표인 pH, 색도 및 이소플라본 함량은 1% 이내에서의 유의적인 영향을 미치는 것으로 나타났다. 추출온도와 추출시간이 길어질수록 이소플라본 함량은 높은 것으로 나타났다. 반응표면분석의 이소플라본 추출 공정 최적화 결과 추출온도는 99.5 ℃, 추출시간은 1.7 h으로 나타났으며, 이 조건에서 이소플라본의 최적 수율은 10.63 μg/mL로 예측되었다. Response surface methodology was applied to determine the optimum extract conditions(extract temperature and time) for the high-quality Agakong beverage. The optimal roasting condition for Agakong was set at 250 ℃ for 30 minutes. As quality criteria of Agakong, pH, color values and isofavone contents with extract temperature and extract time, the probability value (p<0.01) demonstrated a high significance for the regression model. It was found that the higher the extraction temperature and the longer the extraction time, the higher the isoflavones content. The optimized conditions of extraction isoflavones from agakong were found to be optimized ratio of extraction temperature 99.5℃, extraction time 1.7 h and the maximum rutin yield was 10.63 μg/mL.
우지방을 카놀라유, 올리브유, 옥수수유 및 해바라기유로 대체한 햄버거 패티의 품질특성에 미치는 영향
구본규,김진만,라임정,최지훈,최윤상,한두정,김학연,안광일,김천제,Koo, Bon-Kou,Kim, Jin-Man,La, Im-Joung,Choi, Ji-Hun,Choi, Yun-Sang,Han, Doo-Jeong,Kim, Hack-Youn,An, Kwang-Il,Kim, Cheon-Jei 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.4
This study was conducted to investigate the effect of plant oils or egg white powder and wheat fiber on the quality properties of hamburger patties. Beef patties were manufactured from the control oil (tallow, 10%), CP (canola oil, 10%), OP (olive oil, 10%), COP (corn oil, 10%), and SP (sunflower oil, 10%). The patties that contained plant oils had lower cooking loss than the control patties. The CIE $L^{\ast}$-values before cooking were highest for the SP treatments and lowest for the control patties. In terms of the fatty acid composition, the plant oil treatments, regardless of cooking, had higher monounsaturated/saturated fatty acid (M/S) ratios than the control patties, but had lower trans fatty acid contents than the control samples. In the sensory evaluations, the color and overall acceptability were more highly evaluated in the control patties than in the patties that contained plant oils.