http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
강미란,정혜민,서혜영,Kang, Miran,Jung, Hyemin,Seo, Hye-Young 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.6
김치 양념의 유통 중 품질 유지기한 연장 효과를 확인하기 위해 농도별 에탄올이 첨가된 양념을 $4^{\circ}C$에 35일간 저장하면서 pH, 산도, 환원당, 미생물 수, 및 관능적 특성을 확인하였다. 김치 양념에 에탄올을 0~3.0% 첨가하여 pH 변화를 조사한 결과 에탄올 함량이 높을수록 김치 양념의 발효가 지연되어 pH 감소가 적었다. 산도의 경우 에탄올 무첨가 김치 양념은 0.87%에서 1.57%까지 증가한 반면 3.0% 에탄올 첨가 김치 양념은 0.73%에서 0.88%로 에탄올 첨가는 김치 양념의 산도 증가를 억제하였다. 3.0% 에탄올 첨가는 김치 양념의 일반세균수, 유산균수, 효모와 곰팡이 생성을 효과적으로 억제하였으나 pH 저하 지연으로 대장균군 수 감소가 지연되었다. 관능평가에서는 0.5~1.5% 에탄올 첨가는 에탄올 무첨가 김치 양념과 비교하여 유의적인 차이를 보이지 않았다. 하지만 2.0%이상 에탄올 첨가시 에탄올 무첨가 김치 양념에 비하여 관능적 선호도가 낮아짐을 확인하였다. 따라서 이화학적 특성, 미생물학적 특성 및 관능검사 결과를 고려할 때 1.5% 에탄올 첨가가 김치 양념의 관능적 선호도를 유지하면서, 김치 양념의 발효를 지연시키는 최적 첨가량으로 사료되었다. This study was conducted to evaluate the effects of ethanol on the prolongation of the shelf-life of kimchi paste. Kimchi paste was prepared by adding 0.5~3.0% ethanol, and then stored at $4^{\circ}C$ for 35 days. The retardation of kimchi paste fermentation was evaluated by measuring chemical, microbial, and sensory characteristics. Titratable acidity and pH showed a slight difference, depending on the ethanol concentration. The titratable acidity showed the low content in kimchi paste with 3.0% ethanol during fermentation, whereas the pH showed a reverse tendency, indicating that fermentation was inhibited under a high ethanol concentration. The changes in the sugar-reduced contents were similar to that of the pH. The growth of microorganisms such as total aerobic bacteria, lactic acid bacteria, yeasts and molds in kimchi paste during fermentation were inhibited by ethanol, and the addition of 3.0% ethanol was most effective to inhibit the microbial growth. The number of coliform bacteria was decreased during fermentation of kimchi paste and not detected in any sample at 35 days, except for kimchi paste with 3.0% ethanol. In sensory evaluation, the addition of 0.5~1.5% ethanol in kimchi paste was showed no significant difference on sensory properties compared to the kimchi paste without ethanol (p<0.05). As a result, it is considered that the addition of 1.5% ethanol is the most appropriate to maintain the quality of kimchi paste, without the changing the flavor.
강미란,이정민,유형진,김기윤,권무식 성균관대학교 생명과학자원연구소 1997 生命資源科學硏究 Vol.4 No.1
The advent of immunochemistry expedites the development of a number of important procedures for gene cloning, disease control (diagnosis, treatment) and biochemical analyses in animal systems. These procedures can be applicable to plant systems : immunochemical detection of biopolymers (proteins, carbohydrates, growth hormones, and pathogenic virus particles). It is not quite difficult to purify various palnt immunogens. However, immunochemical screening methods for specific substances of plants are scarce, so that these procedures for each substance are to be developed. During the cereal germination, amylase converts the starchy endosperm of the seed to nutrient that support the growing seedling. α-Amylase and β-amylase hydrolyze internal α-1,4 glycosidic linkages in starch and dextrin. They produce α-maltose and β-maltose respectively. Their gene expression is regulated by gibberellic acid (negative regulator) and abscisic acid (positive regulator). In this study, α-amylase (from barley malt) protein was analyzed with SDS-PAGE. The molecular weight of α-amylase was about 60,000 daltons. α-Amylase protein was used as immunogen to produce antiα-amylase antiserum in a rabbit. The immunogen was mixed with an equal volume of Freund's complete adjuvant, and the mixture was hypodermically injected to the hideback (30 spots) and paws (2 spots) of the rabbit. The immunization was performed with two week interval. The dosage of the immunogen was decreased by half, and incomplete adjuvant was substituted for the complete one from the second immunization. The serum was prepared from the blood, and immunoreactivity of the serum was examined by dot-blotting and western blotting using the GARHRP indirect immunoassay kit. It was found that the anti α-amylase antiserum recognized nano-gram quantity of antigen under these experimental conditions. The antiserum will be used for the development of immunochemical assay to detect the time of the seed germination.
강미란,임슬기,박민정,송정희,오영준,최주희,김동일,최학종,박성희,이종희,박해웅,김태운,박수현 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.4
The present study examined the preventive effect of osteoporosis in ovariectomized (OVX) mice by feeding of phytate-reduced brown rice inoculated with the selected Lactobacillus sakei Wikim001 having high phytase activity. Contrary to 5% BR-WK diet, OVX mice with normal diet containing 10% brown rice manufactured with L. sakei Wikim001 (10 % BR-WK diet) exhibited the increase of trabecular bone volume/tissue volume, bone surface/tissue volume, trabecular number, and bone mineral density in femur as compared with the control OVX mice. Moreover, OVX mice fed with 10% BR-WK diet decreased bone turnover markers, including osteocalcin and CTX-1. These results suggest that BR-WK diet has a bone sparing effect in OVX-induced trabecular bone loss and prevents deterioration of bone microarchitecture by suppressing bone turnover rate. Therefore, BR-WK diet may be useful for preserving bone mass and structure against osteoporosis.