가압가열 및 microwave에 의한 중력분 반죽 gliadin의 항원성 변화

곽지희(Ji-Hee Kwak),김꽃봉우리(Koth-Bong-Woo-Ri Kim),이청조(Chung-Jo Lee),김민지(Min-Ji Kim),김동현(Dong-Hyun Kim),선우찬(Chan Sunwoo),정슬아(Seul-A Jung),김현지(Hyun-Jee Kim),최정수(Jung-Su Choi),김성원(Seong-Won Kim),안동현(Dong-Hyun 한국식품과학회 2012 한국식품과학회지 Vol.44 No.1

본 연구에서는 가압가열 및 microwave 처리에 의한 중력분 반죽 추출물 내의 gliadin 단백질의 항원성 변화에 대해 살펴보았다. 중력분 반죽에 가압가열과 microwave를 단독 또는 병행으로 처리하여 ci-ELISA, SDS-PAGE 및 immunoblotting을 실시하였으며, 가압가열 처리에 의해서 anti-gliadin IgG 항체와 gliadin과의 결합력이 다소 감소한 것을 확인하였다. 특히 30 min 이상 처리시 더욱 감소한 것으로 나타났으며, SDS-PAGE와 immunoblotting 결과에서도 gliadin band의 강도가 약해지고 항체와의 반응도 나타나지 않았다. Microwave 처리의 경우, 5 min 이상 처리시 일부 gliadin 단백질의 소실이 관찰되었으나, 항원성에는 큰 변화가 없었다. 또한 가압가열 및 microwave 병행 처리에 의해 항원-항체 결합력이 더욱 감소되었으며, 특히 가압가열 50 min, microwave 10 min 처리시 약 35.0%로 감소되었다. 이상의 결과를 통해 가압가열 처리에 의해 중력분 반죽 추출물 내 gliadin의 항원성이 감소되는 것을 확인하였으며, microwave와 병행 처리하는 경우, 더욱 감소하는 것을 확인하였다. The aim of this study was to determine the optimal physical treatment to reduce the antigenicity of gliadin in wheat dough. Medium wheat dough was treated with an autoclave (5, 10, 30, and 50 min at 121℃, 1 atm), a microwave (1, 5, and 10 min) or both (10, 30, and 50 min/5, 10 min). The proteins in the dough extracts were analyzed by SDS-PAGE and the binding ability of anti-gliadin IgG to gliadin was examined by ci-ELISA and immunoblotting. Results showed that the ability of anti-gliadin IgG to bind to gliadin in wheat dough treated with an autoclave alone or in combination with a microwave was decreased. Especially, it declined to ~77% after autoclaving for 30 min and 35% after both autoclaving for 50 min and microwaving for 5 min. In addition, the intensity of gliadin bands in SDS-PAGE were weakened and anti-gliadin IgG did not recognize gliadin in immunoblotting. However, microwaving alone did not affect the antigenicity of gliadin in wheat dough. These results indicate that autoclaving may affect the reduction of the antigenicity of gliadin in medium wheat dough. Moreover, autoclaving in combination with microwaving is more effective for reducing the antigenicity of wheat dough.

가압가열 및 Microwave 처리에 의한 중력분 Gliadin의 항원성 변화

곽지희(Ji-Hee Kwak),김꽃봉우리(Koth-Bong-Woo-Ri Kim),이청조(Chung-Jo Lee),김민지(Min-Ji Kim),김동현(Dong-Hyun Kim),선우찬(Chan Sunwoo),정슬아(Seul-A Jung),강주연(Ju-Youn Kang),김현지(Hyun-Jee Kim),최정수(Jung-Su Choi),김성원(Seong-Won 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.10

본 연구에서는 가압가열 및 microwave 처리가 gliadin의 항원성에 미치는 영향을 살펴보기 위해 중력분에 가압가열과 microwave를 단독 또는 병행으로 처리하여 Ci-ELISA, SDS-PAGE 및 immunoblotting을 실시하였다. 가압가열 처리의 경우, 처리 시간이 길어질수록 IgG와의 결합력이 감소하였으며, 특히 50분 처리구에서 약 69%로 가장 낮은 결합력을 보였다. 또한 SDS-PAGE와 immunoblotting 결과에서도 무처리구에서 강하게 보였던 gliadin band가 처리에 의해 거의 소실되고 항체와 반응하지 않았다. 가압가열 및 microwave를 병행 처리한 경우도 마찬가지로 gliadin의 결합력이 다소 감소하였으며, 처리구 중에서는 가압가열 50분, microwave 5분 처리구에서 약 73%로 가장 낮은 결합력을 보였다. 반면 microwave를 단독으로 처리하였을 때에는 일부 단백질의 변화는 관찰되었으나 항원성 감소에는 큰 영향을 미치지 않았다. 이상의 결과를 통해 가압가열을 단독 처리에 의해 gliadin의 항원성이 다소 감소되었으며, microwave 병행 처리에 의한 차이는 크게 나타나지 않은 것을 확인하였다. This study was conducted to evaluate the effect of physical treatments on the antigenicity of gliadin in medium wheat flour. The wheat flour was treated with an autoclave (5, 10, 30, 50 min), a microwave (1, 5, 10 min), and both (10, 30, 50 min/ 5, 10 min), and investigated by SDS-PAGE, immunoblotting and Ci-ELISA using anti-gliadin IgG. The results showed that the binding ability of anti-gliadin IgG to gliadin in wheat flour was slightly decreased when autoclaved or when autoclaved and microwaved. Especially, it was reduced to about 69% after autoclaving for 50 min and 73% after autoclaving for 50 min and microwaving for 5 min. In addition, gliadin bands in the 50 min autoclaved group disappeared in both SDS-PAGE and immunoblotting. On the other hand, the antigenicity of gliadin was unaffected by microwaving alone. Consequently, there were no considerable changes in using an autoclave alone or in combination with a microwave. These results suggest that autoclaving may affect the reduction of the antigenicity of gliadin in medium wheat flour.

가압가열 및 Microwave 처리가 생면의 품질에 미치는 영향

박시우,김꽃봉우리,김민지,강보경,박원민,김보람,박홍민,최정수,최호덕,안동현,Bark, Si-Woo,Kim, Koth-Bong-Woo-Ri,Kim, Min-Ji,Kang, Bo-Kyeong,Pak, Won-Min,Kim, Bo-Ram,Park, Hong-Min,Choi, Jung-Su,Choi, Ho-Duk,Ahn, Dong-Hyun 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.4

중력분을 이용하여 제면한 후 가압가열, microwave 및 가압가열과 microwave 병행 처리한 후, 생면 및 삶은 면의 품질에 미치는 영향에 대하여 알아보았다. 생면의 pH는 microwave 1 min 처리구에서 무처리구와 유의적인 차이를 보이지 않았으며, 수분 함량은 autoclave 50 min 처리구에서 무처리구와 유의적인 차이를 보이지 않았고, 그 외의 처리구에서는 모두 수분 함량이 감소함을 확인하였다. 면의 색도 측정 결과는 명도는 무처리구에 비해 모든 처리구에서 감소하였으며, 적색도는 microwave 1 min 처리구는 감소한 반면, 나머지 처리구는 증가하였다. 황색도는 autoclave 50 min 처리구와 autoclave 50 min/microwave 1 min 병행 처리구에서 증가한 반면, 나머지 물리적 처리구에서는 감소하였다. 삶은 면의 색도에서는 명도, 적색도, 황색도 모두에서 무처리구에 비하여 물리적 처리구에서 증가한 값을 나타내었다. 물성 측정 결과는 경도, 부착성, 응집성, 검성, 복원성에서 무처리구와 비교시 microwave 1 min 처리구는 유의적으로 감소하였으며, 그 외 처리구에서는 유의적으로 증가한 값을 나타내었다. 탄력성과 전단력은 모든 처리구에서 유의적으로 증가하였으며, 인장력은 가압가열 30 min 처리구와 무처리구가 유의적인 차이를 보이지 않았으나, 나머지 물리적 처리구에서는 유의적으로 증가하였다. 관능 평가 결과는 생면의 경우 색 항목에서 물리적 처리구들이 유의적으로 낮은 점수를 받았다. 맛, 질감, 향 항목에서는 무처리구와 물리적 처리구간 유의적 차이를 보이지 않았다. 전체적인 기호도에서는 microwave 1 min 처리구가 가장 높은 점수를 얻었으며, 가압가열(50 min)과 microwave(1 min) 병행 처리구는 무처리구와 비슷한 점수를 얻었다. 따라서 제면 후 가압가열 및 microwave 처리가 생면 및 삶은 면에 있어서 색과 질감 항목을 보완, 개선시킨다면 알러겐성이 저감화된 면을 제품화하는데 적합할 것으로 사료되어진다. This study was conducted to determine the effects of physical treatments for quality of wet noodles. Noodles were being tried with a microwave (for 1 min), an autoclave (for 30 or 50 min), and both autoclave and microwave (for 30/1 min or 50/1 min). The results showed that the pH levels were slightly decreased after treatments of autoclave and autoclave/microwave. The moisture contents were considerably decreased as compared to the control except autoclave (50 min). After all treatments, the lightness was decreased in all samples, but, redness was increased (except microwave) and the yellowness was increased after autoclave (50 min) and autoclave/microwave (50/1 min). Texture was increased as compared to the control except microwave. In the sensory evaluation, the noodles treated with microwave, autoclave (50 min), and autoclave/ microwave (50/1 min) showed a high score in overall preference. From these results, both the autoclave and microwave methods can be applied to the wet noodles without diminishing its quality to a great extent.

고압처리 공정변수가 조피볼락의 초기 품질특성에 미치는 영향

김민지,이수정,김종태,Kim, Min-Ji,Lee, Soo-Jeong,Kim, Chong-Tai 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.3

The present study investigated the effects of processing parameters such as time (10, 20, 30, 40 min), pressure (25, 50, 75, 100 MPa), and the salinity of brine (0~10%(w/v)) on jacopever (Sebastes schlegeli Hilgendorf) in order to establish optimization of the three factors using a high hydrostatic pressure (HHP) machine. To do so, it analyzed the quality characteristics of volatile basic nitrogen (VBN), trimethylamine (TMA), total bacterial counts, dynamic viscoelasticities, and differential scanning calorimetry (DSC) properties. First, when the time increased to 40 mins, by 10 min intervals, the total bacterial counts in HHP groups under $25^{\circ}C$, 100 MPa, and 4%(w/v) brine were significantly decreased except for the first 10 min in comparison to the control group. In regards to DSC properties, the onset temperature ($T_O$) of the first endothermal curve was significantly reduced. Second, when the pressure level increased up to 100 MPa by 25 MPa increments, the total bacterial counts in the HHP samples significantly decreased for 20 min at 50 MPa or higher. As the pressure increased, G', G" and the slope of tan ${\delta}$ decreased (except for 50 MPa). Third, in regards to the salinities of brine, when the HHP processing was treated at 100 MPa, $25^{\circ}C$ for 20 min, the total bacterial counts of all the HHP groups significantly decreased in comparison to those of the control group. A significant difference was found in the enthalpy of the second endothermic curve in the 6~10%(w/v) (except 7%(w/v)) HHP groups. Therefore, the salinity of the immersion water under the HHP condition was appropriate when it was lower than 6%(w/v). The present study demonstrated that the optimum parameter condition according to/under the condition of the microbial inhibition and economic effects using an HHP would be the reaction time for 20 min, reaction pressure at 100 MPa, and the salinity of 4%(w/v) brine.

환자 - 대조군 연구를 통한 중풍 전조증상에 대한 통계적 고찰

김민지,강경원,유병찬,최선미,강지선,문승희,이재휘,김윤식,설인찬,Kim, Min-Ji,Kang, Kyung-Won,Yu, Byeong-Chan,Choi, Sun-Mi,Kang, Ji-Sun,Moon, Seung-Hee,Lee, Jae-Hwi,Kim, Yoon-Sik,Seol, In-Chan 대한한방내과학회 2007 大韓韓方內科學會誌 Vol.28 No.4

Objectives : This study investigated warning signs and stroke presymptoms and their relationship with acute stroke patients in each stroke type. Methods : 217 patients with first-ever acute stroke within 2 weeks as the case group, 146 people without four major risk factors (hypertension, diabetes mellitus, hyperlipidemia and ischemic heart disease) as the healthy control group (Normals), and 160 people as the general control group (Controls) were recruited at the Stroke Medical Center in Daejeon University Oriental Medicine Hospital from July 2005 to March 2007 for this case-control study. We analyzed the odds ratio of each warning sign or presymptom by multivariate logistic analysis and evaluated each stroke type, as well as general characteristics such as age, sex, etc. Results : Paralysis or weakness of the face and limbs, visual field disorder or loss of vision or blurred and double vision in eyes or both eyes, and sudden difficulty in speaking or dysarthria showed significant increase respectively in each stroke type. In contrast, numbness or tingling sensation or lowering sensation of the face and limbs, numbness or dead sensation of 1st and 2nd fingers, tension at cervical lesion, blepharospasm, facial spasm, etc. had no significant relation with stroke occurrence. Conclusions : In this study we demonstrated that each presymptom have an influence on each stroke type and have different odds ratio for stroke. We believe this may contribute to interpreting the importance of warning signs or presymptoms for each type of stroke, and more prospective studies are needed.

Saccharina japonica를 이용한 전처리 및 분리당화발효와 동시당화발효로부터 에탄올 생산

김민지(Min-Ji Kim),김성구(Sung-Koo Kim) 한국생물공학회 2012 KSBB Journal Vol.27 No.2

Ethanol fermentations were carried out using simultaneous saccharification and fermentation (SSF) and separated hydrolysis and fermentation (SHF) processes with monosaccharides from seaweed, Saccharina japonica (sea tangle, Dasima) as the biomass. The pretreatment was carried out by thermal acid hydrolysis with H₂SO₄ or HCl. Optimal pretreatment condition was determined at 10% (w/v) seaweed slurry with 37.5 mM H₂SO₄ at 121℃ for 60 min. To increase the yield of saccharfication, isolated marine bacteria Bacillus sp. JS-1 was used and 48 g/L of reducing sugar were produced. Ethanol fermentation was performed using SSF and SHF process with Pachysolen tannophilus KCTC 7937. The ethanol concentration was 6.5 g/L by SSF and 6.0 g/L by SHF.

Eucheuma spinosum으로부터 다양한 효모를 이용한 바이오에탄올 생산

김민지(Min-Ji Kim),김정수(Jung-Soo Kim),라채훈(Chae Hun Ra),김성구(Sung-Koo Kim) 한국생물공학회 2013 KSBB Journal Vol.28 No.5

Ethanol fermentations were performed using separate hydrolysis and fermentation (SHF) processes with monosaccharides from pretreated seaweed, Eucheuma spinosum as the biomass. The pretreatment was carried out with 11% (w/v) seaweed slurry and 150 mM H₂SO₄ at 121℃ for 40 min. Enzyme hydrolysis after H₂SO₄ pretreatment was performed with Celluclast 1.5 L at 45℃ for 24 h. Five % active charcoal were added to hydrolysate to removed 5-hydroxy methylfurfural. Ethanol fermentation with 11% (w/v) seaweed hydrolysate was performed for 72~96 h using Kluyvermyces marxianus, Pichia stipits, Saccharomyces cervisiae and Candida tropicalis. Ethanol concentration was reached to 18 g/L by K. marxianus, 16 g/L by P. stipitis, 15 g/L by S. cerevisiae and 10 g/L by C. tropicalis, respectively. The ethanol yield from total monosugar was obtained 0.50 and ethanol productivity was obtained 0.38 g/L/h by K. marxianus.

말티톨 첨가 흑마늘잼의 이화학적 특성 및 항산화성

김민지,김민희,김효진,이지연,김혜란,유보람,양기현,김미리,Kim, Min-Ji,Kim, Min-Hee,Kim, Hyo-Jin,Lee, Ji-Yeon,Kim, Hye-Ran,You, Bo-Ram,Yang, Ki-Hyun,Kim, Mee-Ree 한국식품조리과학회 2010 한국식품조리과학회지 Vol.26 No.6

흑마늘로 잼을 만들어 품질특성을 알아본 결과, pH 및 산도는 MTS 첨가군이 pH가 가장 높았으며 산도는 대조군이 가장 높았다. 환원당 함량은 MT 첨가군, MTS 첨가군 순으로 환원당 함량이 높았다. 점도는 MT 첨가군, MTS 첨가군 순이었고, 대조군은 가장 낮았다. 색도는 명도는 MT군이 가장 높았으며 적색도는 대조군이 말티톨시럽을 첨가한군에 비하여 높았다. 황색도는 MTS군이 가장 높았다. 기계적인 조직감 측정결과, 경도와 부착성은 MT 첨가군이 가장 높고 그다음이 MTS, 대조군의 순이었다. 탄력성과 응집성은 처리간에 유의적인 차이가 없었다. DPPH radical 및 hydroxy radical 소거능 측정에 의한 항산화능은 MT군이(DPPH $IC_{50}$: 49.63 mg/g, hydroxy radical $IC_{50}$: 27.24 mg/g) 가장 높았고 그다음이 MTS군이었으며 대조군은 가장 낮았다. 총페놀함량은 MT군이 가장 높고, 그다음이 MTS군, 대조군의 순으로 항산화능 결과와 일치하였다. 관능검사결과, 마늘냄새는 MT군과 MTS군이 낮았으며, 기호도 검사에서 향미와 전반적인 수용도는 MTS군이 6.9점 및 6.6점으로 가장 높은 점수를 받았으며, 설탕군은 5.8점으로 말티톨군의 5.3점과 유사하였다. 제품구입의사는 MTS군이 6.8점으로 가장 높은 점수를 받았으며, MT군은 낮은 점수를 받았다. 이와 같은 결과를 종합해보면 잼 제조시 설탕을 말티톨로 대체시 50% 정도만 대체하는 것이 관능적으로 가장 좋다고 사료된다. The antioxidant activities and quality characteristics of jams containing maltitol substituted for sucrose(sucrose, maltitol syrup(MT), and MTS(sucrose 50%+MT 50%)) were evaluated. The endpoint of jam preparation was determined to be 64 $^{\circ}Brix$. The pH was the highest in MTS among all treatments. The reducing sugar content and viscosity were the highest in MT, and second highest in MTS. Lightness(L value) of Hunter color system was the highest in MT, whereas yellowness(b value) was the highest in MTS. Hardness and cohesiveness of textural properties were the highest in MT. Antioxidant activities were the highest in MT, which also had the lowest $IC_{50}$ values(49.63 mg/g for DPPH and 27.24 mg/g for hydroxyl radical scavenging activity). Total phenol content was highest in MT among all treatments. Flavor and overall acceptance scores of MTS were the highest among all treatments. Based on these results, it was suggested that half-substitution of sucrose with maltitol is the most appropriate for attaining favorable physicochemical and antioxidative properties during black garlic jam preparation.

이매방 살풀이춤의 ‘여형화(女形化)’에 대한 논의

김기화 ( Kim Ki-hwa ) 한국무용연구학회 2020 한국무용연구 Vol.38 No.1

우리는 이매방의 춤을 이야기할 때 ‘아름답다’, ‘교태적이다’, ‘농염하다’라고 표현한다. 이러한 수사(修辭)는 그의 춤이 다분히 여성적인 속성을 갖고 있기 때문에 붙여진 것이다. 본 연구는 이매방의 살풀이춤이 여형화의 양식체계로 구축되어 있음을 논의하였다. 춤에서 ‘여형화’란 남성이 여성의 모습으로 춤을 추는 형식, 혹은 양식이라고 할수 있다. 이매방의 춤은 다음과 같은 여형화의 특성을 보인다. 첫째, 이매방의 살풀이춤은 경극의 ‘화단’이나 가부키의 ‘게이세이’와 같이 화려하고 교태스런 배역 특성을 보인다. 둘째, 살풀이춤의 복식은 남성과 여성의 구분을 두고 있으되 상당히 장식적인 여성성을 지향하고 있다. 셋째, 이매방의 양성 지향적인 성 정체성은 탐미적인 미의식으로 확장되어 여형화 된 춤 양식 체계로 환원되었다. 넷째, 이매방 살풀이춤의 기법은 가공된 여성의 신체상을 기반으로 구축되었다. 즉, 응축된 근육의 밀도 높은 작용을 통해 신체를 ‘축소’하거나 ‘왜곡’하여 관능적이고 요염한 여성성을 신체상으로 구현하여 춤에 반영하였다. 이상으로 미루어 이매방 살풀이춤은 남성이 추는 여성의 춤, 혹은 기방춤을 전형 특성의 하나로 구축하고 있다고 하겠다. When we talk about Lee Mae-bang's Salpul-i chum, we use the expressions ‘beautiful’, ‘exciting’, and ‘congested’. This knowledge was attached because his dance has a feminine attribute. This study discussed that Lee Mae-bang's Salpul-i chum is constructed as Yeohyeonghwa's aquaculture system. First, Lee Mae-bang's Salpul-i chum exhibits gorgeous and cunning character, such as Peking Opera's 'Huā dàn' or Kabuki's 'Keisei'. In dance[chum], ‘Yeohyeonghwa’ can be said to be a form or style in which men dance in the form of women. Lee Mae-bang's dance shows the following characteristics of Yeohyeonghwa. Second, Salpul-i chum's costumes differentiate between men and women, but aim for a highly decorative femininity. Third, Lee Mae-bang's bisexual sexual identity has been stylized into a feminine attitude through aesthetic pursuit. Fourth, Lee Mae-bang Salpul-i chum's technique expresses the processed female body image. In other words, Salpul-i chum expresses the body of a sensual and fascinating woman by 'shrinking' or 'distorting' the body through the dense action of condensed muscles. In this regard, Lee Mae-bang is said to be constructing a male dance or gibangchum as one of the characteristics of Jeonhyeong[original form].

이변량 강우 빈도분석과 강우-유출 모형에 기반한 설계 홍수량 산정 방안

김민지,박경운,김석우,김태웅,Kim, Min Ji,Park, Kyung Woon,Kim, Seok-Woo,Kim, Tae-Woong 한국수자원학회 2022 한국수자원학회논문집 Vol.55 No.10

Due to the lack of flood data, the water engineering practice calculates the design flood using rainfall frequency analysis and rainfall-runoff model. However, the rainfall frequency analysis for arbitrary duration does not reflect the regional characteristics of the duration and amount of storm event. This study proposed a practical method to calculate the design flood in a watershed considering the characteristics of storm event, based on the bivariate rainfall frequency analysis. After extracting independent storm events for the Pyeongchang River basin and the upper Namhangang River basin, we performed the bivariate rainfall frequency analysis to determine the design storm events of various return periods, and calculated the design floods using the HEC-1 model. We compared the design floods based on the bivariate rainfall frequency analysis (DF_BRFA) with those estimated by the flood frequency analysis (DF_FFA), and those estimated by the HEC-1 with the univariate rainfall frequency analysis (DF_URFA). In the case of the Pyeongchang River basin, except for the 100-year flood, the average error of the DF_BRFA was 11.6%, which was the closest to the DF_FFA. In the case of the Namhangang River basin, the average error of the DF_BRFA was about 10%, which was the most similar to the DF_FFA. As the return period increased, the DF_URFA was calculated to be much larger than the DF_FFA, whereas the BRFA produced smaller average error in the design flood than the URFA. When the proposed method is used to calculate design flood in an ungauged watershed, it is expected that the estimated design flood might be close to the actual DF_FFA. Thus, the design of the hydrological structures and water resource plans can be carried out economically and reasonably.