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김순동(Soon-Dong Kim),구연수(Yeun-Soo Ku),이인자(In-Za Lee),김일두(Il-Doo Kim),윤광섭(Kwang-Sup Youn) 한국식품영양과학회 2001 한국식품영양과학회지 Vol.30 No.1
맥문동 열수추출물의 일반 성분함량과 관능적 특성을 조사하였다. 건조, 분쇄한 맥문동에 4배량의 물을 가하여 3시간동안 가열추출한 추출액은 가용성 고형물 15.95%, 전당 13.15%, 비환원당 6.54%, total saponins 1.73%를 함유하며, 회분함량은 0.33%, 단백질은 0.40% 함유하였다. 주요 유기산으로는 succinic acid 111.48 mg%, malic acid 23.67 mg% 및 acetic acid 18.36 mg%였다. 가장 많이 함유된 유리아미노산은 hydroxyproline으로 열수추출물에는 1,290.0 μg%, glutamic acid는 456.2 μg%였다. 주요 무기질로는 칼륨이 151.35mg%로 가장 많았다. 맥문동 열수추출물은 쓴맛이 없었으며, 보통 정도의 단맛과 신맛을 지니며 약간의 떫은맛을 띠었다. This study was conducted to analyze the general components and to investigate sensory evaluation of hot water extract prepared from Liriopis tuber. The extract was prepared by boiling at 100℃ for 3 hr with 4-fold water. The contents of total soluble solid, non-reducing sugar, total saponin, ash and total protein were 15.95%, 6.54%, 1.73%, 0.33% and 0.40%, respectively. The contents of succinic, malic and acetic acid in the extracts were 111.48 mg%, 23.67 mg% and 18.36 mg%, respectively. The major free amino acids and minerals of the extract were hydroxyproline 1,290.0 μg%, glutamic acid 456.2 μg% and potassium 151.35 mg%, respectively. Bitter taste in the extract was not observed, whereas sweet, sour and astringent taste were observed.
고추의 성숙에 따른 세포벽 다당류의 변화와 β - Galactosidase Isozymes의 분리
김순동(Soon-Dong Kim),강명수(Meung-Su Kang),김광수(Kwang-Soo Kim) 한국식품영양과학회 1985 한국식품영양과학회지 Vol.14 No.2
Various cell wall polysaccharides and related enzyme activities in hot pepper fruit were determined at different stages of maturity. The uronic acid content of cell walls decreased between immature green and turning stage fruit and then increased by red ripe stage. In contrast, cellulose contens of cell walls changed only a little during ripening. Total neutal sugar content of cell wall material decreased 50% and galactose content of the walls decreased about 80% by the turning stage. Polygalacturonase and β-galactosidase activities, as well as total hemicellulose from isolated cell walls of ripening hot pepper fruit were studied using gel filtration chromatography. Polygalacturonase activity was not detectable but 5 isozymes of β-galactosidase were resolved. The activities of the enzymes were relatively high and gel filtration showed that they differed in molecular weight. Hemicellulose content decreased during ripening and softening. The molecular weight profiles shifted from high molecular weight to low molecular weight polymers during ripening. The changes in cell walls that may be associated with fruit softening involve the alteration of hemicellulose prior to the degradation of wall-bound uronic acid. It is suggested that the decrease in cell wall galactose involved changes in turnover of new cell wall components.
김광수(Kwang Soo Kim),김순동(Soon Dong Kim),김진구(Jin Koo Kim),김주남(Ju Nam Kim),김경주(Kyoung Ju Kim) 한국식품영양과학회 1982 한국식품영양과학회지 Vol.11 No.4
콩나물 栽培時에 25℃에서 blue光을 120Lux로 1日 1回 3時間 照射하면서 生長狀態, chlorophyll, vitamin C, 蛋白質含量, 蛋白質의 pattern 및 trypsin inhibitor activity의 變化를 暗所와 相互比較하였다.<br/> 콩나물 胚軸部의 길이는 blue光에서 多少 길었으나 重量에는 差異가 認定되지 않았다.<br/> Blue光下에서의 chlorophyll含量은 3日에 3.57g/100g-f. w., 7日에 8.45g/100g-f. w.로서 栽培日數의 경과에 따라 현저히 增加하였다.<br/> vitamin C의 含量은 blue光 照射에 依하여 현저히 增加되었으며, 栽培 5日의 子葉部는 21.7% 胚軸部는 30.8%가 暗所에 比하여 높았다.<br/> TIA는 blue光에 依한 影響이 거의 없었으며, 栽培 5日의 子葉部는 原料大豆와 거의 비슷하였고, 胚軸部는 매우 낮아 子葉部의 約 23%에 불과하였다.<br/> 蛋白質의 含量 變化는 blue光의 效果를 認定할 수 없었으며, disc electrophoresis를 行한 結果 原料大豆에서 10個, 子葉部에서 9個, 胚軸部에서 11個의 蛋白을 分離ㆍ確認할 수 있었으며 特히 原料大豆와 子葉部에서 存在가 確認되지 않은 band No.3이 胚軸部의 主要 構成蛋白임을 알 수 있었다. 그리고 子葉部에서는 blue光의 影響이 없었으나 胚軸部에서는 band No.5와 11이 blue光 照射時에서 存在가 確認되었다. Growth of soybean sprouts(Glycine Max L.) and amounts of some chemical components were measured when they were exposed to blue light (120lux, 3hrs/day) during their growth.<br/> Hypocotyl length of irradiated soybean sprouts exceeded slightly that of control (dark) soybean sprouts, but the tfresh weight of whole sprouts as well as each part of the sprout showed no difference between the two groups.<br/> Chlorophyll content of cotyledon under blue light increased significantly with the lapse of days (3.57 and 8.45 ㎍/100g fresh weight on the 3rd and 7th day).<br/> Bluelight irradiated sprouts contained more vitamin C than control sprouts (21.7% and 30.8% higher for the cotyledon and hypocotyl).<br/> Total amount of protein was not affected. Hypocotyl protein content was 8% of that in original soybean.<br/> Blue light did not affect the activity of trypsin inhibitor of sprouts. Similar activity of the inhibitor was observed in the cotyledon whereas hypocotyl showed activity corresponding to 23.7% of original bean.<br/> Polyacrylamide gel electrophoretogram for the protein showed 10, 9, and 11 bands in the original bean. 5th day cotyledon and hypocotyl respectively.<br/> Especially, band 3 of low Rm value was major protein component for the hypocotyl. Band 5 and 11 could be seen only in the protein of hypocotyl from bluelight irradiated sprouts, whereas no effect of blue light on the electrophoretogram was observed for the cotyledon.
깍두기의 熟成에 미치는 減壓 및 Polyethylene Film 包裝處理 效果
김순동(Kim Soon Dong),윤수홍(Yoon Soo Hong),강명수(Kang Meung Su),박남숙(Park Nam Sook) 한국식품영양과학회 1986 한국식품영양과학회지 Vol.15 No.1
Kacdugi fermented in the subatomospheric pressure(350㎜Hg) and polyethylene film package to improve the quality and to investigate the effect of fermentative control at 25℃. Brix degree, acidity, vitamin C content and number of total microbe and Lactobacilli was determined and also, the edible period of kacdugi was checked up by sensory assessment.<br/> The increasing rate of brix degree during kacdugi fermentation was high in the subatomo-spheric pressure, but decreased at the last period of fermentation as same tendency to the control, and it was preferably increased at the last period of fermentation in the polyethylene film package. However, the acidity was higher in the control than sbuatomospheric pressure but it was low in the polyethylene film package. Vitamin C content was high in the control at beginning and middle period of fermentation but high in sbuatomospheric pressure, and was low in the polyethylene film package at the last period of fermentation. The number of Lactobacilli was more in the subatomospheric pressure and polyethylene film package than the control, but it was suddenly incressed for the total microbe in the polyethylene film package at last period of fermentation.<br/> The edible periods of kacdugi by the sensory assessment of sour flavor, hardness and complex flavor was second days in the control. third days in the polyethylene film package, and fifth days in the subatomospheric pressure after soaking.
김순동(Soon-Dong Kim),윤수홍(Soo-Hong Yoon),강명수(Meung-Su Kang),박남숙(Nam-Sook Park) 한국식품영양과학회 1986 한국식품영양과학회지 Vol.15 No.2
고추과실의 연화와 관련한 pectin질의 변화를 조사할 목적으로 성숙단계별 조세포벽 시료로부터 분리한 pectin질을 화학적인 방법에 의하여 IAP와 CBP로 분획한 후 gel연과를 통한 개략적인 분자량변화를 살펴보았다.<br/> 고추과실이 연화되는 동안 세포벽 pectin을 구성하는 polyuronide는 IAP에서 보다 CBP에서 증가율이 높았는데 이것은 이와 결합한 hemicellulose의 분해에 기인하였고 이 hemicellulose분해물 중에서는 galactose가 가장 많았다.<br/> IAP의 개략적인 평균분자량은 성숙 연화하는 동안 60만에서 250만으로 고분자화하였고 CBP는 450만에서 20만으로 저분자화하였는데 CBP저분자화의 주된 원인은 이에 결합된 hemicellulose의 분해에 기인되는 것 같았다. Pectic substance of hot pepper crude cell wall was fractionated during ripening and softening. The pectic substance was divided ionically associated pectin(IAP) and covalently bounded pectin with hemicellulose(CBP). And then, the composition and the modification of the pectic substance using gel filtration chromatography were studied.<br/> The polyuronide associated with the CBP increaed owing to decreasing of pectin bound hemicellulose linked to galactose by the turning stage showed softening. The molecular weight profiles of IAP shifted from low molecular weight profiles of IAP shifted from low molecular weight to high molecular weight polymers. While, the CBP changed from high molecular weight to low molecular weight polymers during ripening.<br/> It is suggested that the changes in the pectic substance associated with fruit softening should involve the alteration of CBP-bound hemicellulose like galactan.