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경규항 세종대학교 1986 세종대학 논문집 Vol.13 No.이공
Browning due to Maillard reaction (i.e. interaction between reducing sugars and amines) is considered to be the most important browning reaction of fermented soy products since the products contain plenty of reducing sugars and amino acids originated from soybean and wheat proteins and polysaccharides. Based on the experiments with simulated soy sauce systems(amino acids and sugars mixture), however, some workers maintain that Maillard browning may not be the most important browning reaction as it is now believed to be. It is suggested(but not thoroughly manifested) that enzymatic oxidation of phenolic compounds by tyrosinase also contributes to the browning of fermented soy products. The intention of this article is to show that Maillardreaction may not be the most important browning reaction and that enzymatic oxidation of phenolic compounds may be more important than as it is regarded by many researchers. The abundant existence of phenolic substances which are substrates of tyrosinase enzyme is theoretically proved. Among the phenolic substances the most found one is tyrosine which constitutes 4.1% of the soybean protein which in turn constitutes 35% of the weight of whole soybean. Therefore the amino acid is found in soybean up to 1.5%(w/w). A hypothesis is proposed that the origin of tyrosinase is bacteria contaminating soybean/soyproducts, as Aspergillus oryzae has not been shown to produce the enzyme. The enzyme from contaminating bacteria is proposed to be responsible at least in part for the browning of fermented soy products.
경규항 세종대학교 1985 세종대학 논문집 Vol.12 No.이공
The microbiological quality of 7 commonly used spices at the retail level was determined for the comparison of quality of Korean products with that of other countries. Aerobic plate counts, spore counts and coliform counts were performed for 5 samples of red pepper, 8 samples of black pepper, 3 samples each of curry and mustard, and 4 samples each of ginger, cinnamon and garlic. Black pepper samples showed the highest number of average viable count to be 1.0×10exp(7) cells/g followed by red pepper (3.7×10exp5 cells/g), curry (8.4×10exp4 cells/g), ginger (2.3×10exp4 cells/g), and cinnamon (2.3×10exp4 cells/g), showing intermediate level of bacterial contamination. Mustard and ginger represented a group of lowest load of contaminating bacteria showing <8.0×10exp4 cells/g and <3.1×10exp3 cells/g, respectively. The ratio of spore counts to viable counts of red pepper and cinnamon were relatively low to be 0.30, while garlic and curry showed high ratios to be 0.70 or even higher. Coliform bacteria were found in most of the black pepper samples(7/8) but in low numbers(<3 coliforms/g). Other than black pepper samples only one red pepper sample showed contamination by coliform bacteria. The microbiological quality of representative Korean spices was as good as that of United States, and it is clear from this investigation that the majority of microbial load was from the spices' originating sources but not due to secondary contamination or propagation of contaminating bacteria during processing, storage or circulation.
경규항,Gyeong, Gyu-Hang 한국작물보호협회 2008 자연과 농업 Vol.29 No.10
2008년 3월 현재 세계 인구는 약 66억 7000만 명으로 나타났다. 이에 그치지 않고 세계인구는 계속 증가하여 2050년에는 90억, 그리고 2100년에는 100억 명이 될 것이라는 것이 UN의 예측이다. 인구만 증가하는 것이 아니다. 당연히 인구증가에 따른 주택, 도로, 기타 소회간접시설이 확충되어야 하기 때문에 농지가 감소하게 된다. 보다 효율적인 식량 증산방법이 없다면 식량부족문제가 더욱 심각해질 것이라는 것은 그렇게 이해하기 어려운 얘기가 아니다. 그러나 우리나라 국민들은 식량부족 위기에 대해서는 대체로 둔감하다. 그저 돈만 있으면 무엇이든지 구하지 못할 것이 없다는 생각을 가지고 있다. 그 이유가 뭘까? 과거 60년대까지는 식량부족 및 화석연료(석탄이나 석유)의 고갈에 대한 위기감이 매우 고조되어 있었으나 그러한 위기가 현실로 나타나지 않았다. 뿐만 아니라 우리나라는 현재 1980년대 중반 이후 산업발달의 결과로 많은 부(富)가 창출되어 식량 및 에너지의 풍요를 누리고 있다. 오히려 식량부족보다는 식품의 과잉섭취로 인한 비만이나 성인병 등의 부작용 개선이 더 시급한 현실상황에서 식량부족 문제는 다른 나라의 일로 생각할 수도 있다. 그러나 농지가 절대적으로 부족한 우리나라로서는 안정적인 식량공급을 위한 방안의 도출이 중요한 과제임에 틀림이 없다.