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Won Byong Yoon,Sundaram Gunasekaran 한국식품과학회 2007 Food Science and Biotechnology Vol.16 No.6
Gelation mechanism of xanthan-carob mixture (X/C) was investigated based on thermorheological behavior. Three X/C ratios (1:3, 1:1, and 3:1) were studied. Small amplitude oscillatory shear tests were performed to measure linear viscoelastic behavior during gelation. Temperature sweep (-1℃/min) experiments were conducted. Using a non-isothermal kinetic model, activation energy (Ea) during gelation was calculated. At 1% total concentration, the Ea for xanthan fraction (φ<sub>x</sub>)=0.25, 0.5, and 0.75 were 178, 159, and 123 kJ/mol, respectively. However, a discontinuity was observed in the activation energy plots. Based on this, two gelation mechanisms were presumed-association of xanthan and carob molecules and aggregation of polymer strands. The association process is the primary mechanism to form 3-D networks in the initial stage of gelation and the aggregation of polymer strands played a major role in the later stage.
Differentiation of isoflavones of breeding populations between yellow and black soybean
Byong Won Lee,Myeong Gi Jong,Min Ko,Hyun Tae Kim,Won-Young Han,Ki Won Oh,Hyeon-Jin Park,Sang Ouk Shin,Tae Yoon,In Youl Baek 한국육종학회 2013 한국육종학회 심포지엄 Vol.2013 No.07
Soybean isoflavones include daidzein, genistein and glycitein with their glycosides, and their malonated derivatives are the main polyphenolic compounds that are helpful for human health. Our research objective was to investigate the differentitation of soybean isoflavones contents of breeding populations between yellow and black soybean. Isoflavones contents in soybean are a wide range from 500 to 7000 ㎍/g. In this study, we used Ilmi (Isoflavones content, 3.612 ㎍/g) as male parent and 04GAYT-4 (Isoflavones content, 1,648 ㎍/g) as female parent. From these varieties, we obtained 94 breeding lines (yellow, 48 lines; black, 25 lines; brown, 21 lines) which have isoflavones content range from 1000 to 6000 ㎍/g. Highest isflavone contents of three different breeding lines was yellow seed coated lines (average isoflavone content, yellow 3,046 ㎍/g, brown 2,935 ㎍/g, black 2,813 ㎍/g).
Investigation of Linear Viscoelastic Properties of Xanthan-Carob Mixture in Sol and Gel States
Won Byong Yoon,Sundaram Gunasekaran 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.3
Synergistic interactions between xanthan (X) and carob (C) were investigated by studying the linear viscoelastic behavior of X, C, and X/C mixtures at sol and gel states. At the solution state, storage modulus (G’) dominates the linear viscoelastic properties of X/C mixtures. The gelation temperature (52 to 57℃) was weakly dependent on the xanthan fraction (φX) in the mixture. The φX also had a strong effect on G’ until φX=0.5. The elastic active network concentration (EANC) of X/C gels was estimated from the pseudo-equilibrium modulus. The EANC for systems with φX=0.25, 0.5, 0.75, and 1 at 1% total concentration was 2.3, 4.4, 4.1, and 0.32 (×10?³ ㏖/㎥), respectively. The maximum synergistic effect was observed at about φX=0.5. The G’ at the transition state of X/C mixed gel was proportional to ω<SUP>3/2</SUP> at ω>ωtr (the onset transition frequency) compared to the theoretical limit of ω<SUP>1/2</SUP>.
Yoon Sun Joo,Kwon Won Kyung,Hong Geehay,Jang Ja-Hyun,Jeong Byong Chang,Kim Jae Hyeon,Kim Jong-Won 대한진단검사의학회 2022 Annals of Laboratory Medicine Vol.42 No.3
Background: von Hippel–Lindau (VHL) disease is an autosomal dominant disorder caused by variants of the VHL tumor suppressor gene (VHL). Early detection and treatment are essential to prevent morbidity and mortality. We evaluated the effectiveness of surveillance strategies and the utility of a VHL clinic with a multidisciplinary team for the first time in Korea. Methods: The VHL clinic was organized at the Samsung Medical Center in 2011 and consisted of a multidisciplinary team, including an endocrinologist, urologist, general surgeon, neurosurgeon, ophthalmologist, otolaryngologist, and radiologist. Biochemical and imaging surveillance and personalized genetic counseling were conducted at the VHL clinic and patients were referred to the necessary departments upon detection of disease manifestation. We divided the patients in three groups (I–III) based on their compliance to VHL clinic attendance. Results: Between 2011 and 2018, 50 VHL patients were identified by VHL molecular analysis and referred to the VHL clinic. Most patients regularly participated in imaging of the central nervous system (43/50, 86.0%) and of the abdomen (46/50, 92.0%). However, there were differences in compliance to determination of the catecholamine level, audiometry, and ophthalmic examination among the three groups. Conclusions: We present the results of using a multidisciplinary team approach and showed that the VHL clinic strategy is useful for the comprehensive surveillance and management of VHL disease. We hope that VHL clinics will be widely set up in hospitals to improve prognosis in patients with VHL.
Differentiation of isoflavones of breeding populations between high and low isoflavones soybean
Byong Won Lee,Myeong Gi Jong,Min Ko,Hyun Tae Kim,Won-Young Han,Sang-Ouk Shin,Hong Tae Yoon,In Youl Baek 한국육종학회 2012 한국육종학회 심포지엄 Vol.2012 No.07
Soybean isoflavones include daidzein, genistein and glycitein with their glycosides, and their malonated derivatives are the main polyphenolic compounds that are helpful for human health. Our research objective was to investigate the differentitation of soybean isoflavones contents of breeding populations between high and low isoflavones contained soybean. Isoflavones contents in soybean are a wide range from 500 to 7000 ㎍/g. In this study, we used Ilmi (Isoflavones content, 3.108 ㎍/g) as male parent and Dajin (Isoflavones content, 578 ㎍/g) as female parent. From these varieties, we got 165 breeding lines which have isoflavones content range from 472 to 2973 ㎍/g. Isflavone contents in breeding lines showed normal distribution.
Research Note : Effect of Pre-shearing and Temperature on the Yield Stress of Stirred Yogurt
( Won Byong Yoon ) 한국산업식품공학회 2009 산업 식품공학 Vol.13 No.1
The yield stress of stirred yogurt was measured by the vane viscometer at different pre-shearing conditions, such as pre-shear speed, pre-shear time, and wait time, and temperature (12-38℃). The yield stress ranged from ~17.6 to 10 Pa and from 34.2 to 11.9 Pa, depending on the pre-shearing conditions and temperature, respectively. The pre-shear speed and the wait time significantly affected the yield stress. The temperature dependence of the yield stress was described by the Eyring`s kinetic model. The linear function of the temperature on the yield stress was limited at the 22℃, and at the above 22℃, the yield stress was maintained to be a constant (~12.5 Pa).