고구마 전분에 대한 고구마 조효소와 전분분해 효소의 작용에 관하여

신말식(Malshick Shin),안승요(Seungyo Ahn) 한국식품과학회 1986 한국식품과학회지 Vol.18 No.6

[특집 : 곡류와 영양] 저항전분의 개발과 응용

신말식(Malshick Shin) 한국식품영양과학회 2004 식품산업과 영양 Vol.9 No.2

쌀 가공식품

신말식(Malshick Shin) 한국식품과학회 2009 식품과학과 산업 Vol.42 No.4

현미와 발아현미 혼합 비율을 달리한 설기의 품질 특성

김정옥,신말식,노희경,Kim, Jeongok,Shin, Malshick,Ro, Heekyong 한국식품조리과학회 2013 한국식품조리과학회지 Vol.29 No.5

This study was investigated quality properties of Sulgi with different mixed ratio of brown rice flour (BRF) and germinated brown rice flour (GBRF) by rheometer and sensory evaluation. Moisture contents of Sulgi with different mixed ratio of BRF and GBRF were 44.3~46.0%. In textural properties of Sulgi by rheometer, the higher BRF mixed level, hardness of those were higher. The higher GBRF mixed level, springiness, cohesiveness and gumminess of those were higher. In sensory evaluation properties of Sulgi, the higher BRF mixed level, flavor, firmness and graininess of those were higher. The higher GBRF mixed level, surface color, off-flavor, adhesiveness and cohesiveness of those were higher. Correlation between textural properties and sensory evaluation properties, hardness and firmness, graininess, cohesiveness and moistness, gumminess and surface color, gumminess and off-flavor, were correlated positively(p<0.01). Hardness and surface color, hardness and cohesiveness, hardness and overall quality, springiness and firmness, springiness and graininess were correlated negatively (p<0.01).

연질현미의 이화학적 및 취반 특성

박지혜,신말식,Park, Jihye,Shin, Malshick 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.5

Purpose: To improve the cooking quality of brown rice, newly inbred soft rice cultivars were investigated. Methods: The physicochemical properties of brown rice flour and water absorption patterns and cooking characteristics of brown rice grain were compared to Ilmi white and brown rice. Results: General composition and total dietary fiber contents of five rices were significantly different with higher ash, protein, and total dietary fiber contents in soft brown rice than white rice. The hardness of raw rice grain was higher in Ilmi brown rice than in soft brown rice. The water absorption increased rapidly in 30 min of white rice and in 4-6 h of brown rices. The apparent amylose content of soft brown rice was lower than that of Ilmi rice. The initial pasting temperature and all viscosities were significantly different, but the trend was not similar. The textural properties of hardness and roughness were higher, but adhesiveness, cohesiveness, and stickiness were lower in Ilmi brown rice than white and soft brown rices. In sensory preference test, not only textural properties, hardness, adhesiveness, cohesiveness, stickiness, and roughness, but also color, glossiness, and roasted flavor were higher in soft brown rices. Especially soft brown rice B showed the best cooking quality among all rices. Conclusion: The results of the study suggested that soft brown rice is developed for cooking with high nutritional and functional quality.

한국산과 중국산 녹두로부터 방법을 달리하여 분리한 전분의 이화학적 및 겔 특성에 미치는 영향

전옥윤,신말식,Qian, Yurun,Shin, Malshick 한국식품조리과학회 2012 한국식품조리과학회지 Vol.28 No.6

To compare the physicochemical and gel properties of mung bean starches prepared by different purification methods, starches from Korean Eohul variety and Chinese mung bean (MB) with or without hull using alkaline solution or water as solvent were purified. The optimum conditions for making muk were investigated. Apparent amylose and total dietary fiber contents, water binding capacity, solubility and pasting properties by RVA were analyzed. The characteristics of starch gels (10% dry basis) were measured for 0 and 4 day stored at $4^{\circ}C$. The protein and ash contents were significantly different (p<0.05) and lowered in starch from dehulled MB using alkaline solution. The starches from dehulled MB using alkaline solution showed the lowest color differences. Apparent amylose contents of Eohul and Chinese starches showed 37.06-39.03% and 31.57-32.74%, respectively. Chinese starch was higher in water binding capacity but lower in solubility at $85^{\circ}C$ than others. Peak, trough, cold, and breakdown viscosities of Eohul starch were higher than those of Chinese one. Mung bean starch gel made immediately exhibited clear and glossy appearance but became whiter like milk. The crystallinities of starch and starch gel showed A and B types, respectively. The hardness, gumminess, and resilience of starch gel made immediately and hardness, cohesiveness, gumminess, and resilience of 4 day stored gels were different significantly (p<0.05). Especially, Eohul starch gels purified from hulled MB showed higher resilience (bending property) and hardness. Therefore, it was suggested that high quality muk would be made using MB starch purified from hulled Korean mung bean using water as solvent.decreased in contain more than 20% of SGP added groups. The optimal concentration of SGP was found in the range of less than 10%.

무지방 드레싱의 점도와 안정성에 미치는 저항전분의 효과

송지영,노준희,신말식,Song, Ji-Young,No, Jun Hee,Shin, Malshick 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.3

Purpose: To develop fat-free dressing containing a resistant starch (RS) as a dietary fiber, the viscosity and stability of various type RSes prepared from wheat, maize, potato, rice, waxy rice, and amaranth starches were investigated by using Brookfield viscometer. The shape of RS granule in the dressing during storage was also observed. Methods: The viscosity of fat free dressing with different retrograded RS3 (RS3V) prepared from waxy rice starch with 0.1% lemon vinegar and ascorbate mixed solution had higher RS3 that was maintained constant during storage. Annealing and heating prior to cross-linking, and heating after cross-linking increased RS level of RS4 type starches. Results: The viscosities and stabilities of dressings with RS were different depending on starch sources and RS preparation conditions. The heated RS4 (HRS4) increased in viscosity and stability with RS4 addition. Especially the fat-free dressings with HRS4 prepared from rice and waxy rice starches maintained stability regardless of separation after one month storage with only 7% separation after 6 month storages. The shape of RS4 granule in acidic medium of dressing did not change until 6 months. Conclusion: In this study, RS4 made by the rice and waxy rice starches showed high viscosity and maintained stability of the fat-free dressings during storage.

대봉감 퓨레를 첨가한 우리밀 식빵의 품질 특성

임전순,김지명,신말식,Ren, Chuanshun,Kim, Ji Myoung,Shin, Malshick 한국식품조리과학회 2014 한국식품조리과학회지 Vol.30 No.6

Daebong persimmon puree (DPP) prepared from removing the astringency of persimmon was used as a substitute for water when making the dough of white pan bread using domestic wheat flour, and the resulting, quality characteristics were investigated. The moisture content of DPP was 96.69%, and the dough was made by various levels of substitution of DPP for water (0, 10, 30, 50 and 100%). During fermentation, the expansion power of the dough decreased with increasing DPP levels (p<0.05). The volume, specific volume, baking loss, and the L and ${\Delta}E$ values of the crust and crumb of the breads also decreased with increasing DPP levels. The hardness and chewiness of the bread containing 100% DPP (without water) showed the highest values, but the springiness, cohesiveness and resilience showed the opposite trends. In the difference tests, all attributes except air cell uniformity were significantly different (p<0.05). Bread made with 100% substitution of DPP for water achieved the highest scores for flavor, taste and overall acceptability.

Sphingomonas chungbukensis DJ77의 Glucosyl-Isoprenyl Phosphate-Transferase를 암호화할 것으로 추정되는 spsB 유런자

이수연,최정도,신말식,김영창,Lee Soo-Youn,Choi Jung-Do,Shin Malshick,Kim Young-Chang 한국미생물학회 2005 미생물학회지 Vol.41 No.1

S. chungbukensis DJ77의 genome project수행 결과 다당류 생 합성 에 관련된 유전자들의 염기서열을 찾아내었다. 본 논문에서는 이러한 유전자들 중 sphigan형 다당류 생합성에 관여하는 glucosyl-isoprenyl phosphate-transferase를 암호화 하는 유전자의 완전한 서열을 결정하였고, spsB로 명명하였다. 이 유전자는 ATG를 개시코돈으로 사용하며, TGA를 종결코돈으로 사용하고 있다. 또한 총 1392 bp의 open reading frame을 포함하며, 463개의 아미노산으로 구성되어있다. SpsB를 구성하는 아미노산 서열은 동일한 속의 sphingan 형성 균주인 Sphingomonas spp S88의 SpsB와 $50\%$, Sphingomonas paucimobilis ATCC 31461의 GelB와 $48\%$의 유사성을 나타내었다. Some genes, which are involved in the biosynthesis of polysaccharides, could be found by the genome project of Sphingomonas chungbukensis DJ77. In this study, we identified the complete nucleotide sequence of a gene, encoding the glucosyl-isoprenyl phosphate-transferase, which catalyzes the first step in the biochemical pathway for the synthesis of the sphingan type polysaccharide. This gene, named spsB, is initiated by the ATG codon and terminated by the TGA, and its open reading frame consists of 1392 bp, encoding 463 amino acids. The predicted amino acid sequence of this enzyme indicates $50\%$ similarity to SpsB of Sphingomonas spp S88, also produces sphingan, and $48\%$ to GelB of Sphingomonas paucimobilis ATCC 31461.

국내산 자포니카와 인디카 품종 찹쌀전분의 호화특성과 분자구조

오송민,노준희,신말식,Oh, Song Min,No, Jun Hee,Shin, Malshick 한국식품조리과학회 2014 한국식품조리과학회지 Vol.30 No.6

Gelatinization properties and the molecular structure of Korean waxy rice starchesisolated from two japonica types, Sinseonchal, and Dongjinchal, as well as an indica type, Hangangchal 1 were investigated. Sinseonchal is preferred cultivar for making Korean traditional rice cakes and cookies. Sinseonchal starch was the highest in crude protein, amylopectin, damaged starch contents, and water binding capacity among the cultivars tested. The initial pasting temperature ($72.75^{\circ}C$), peak (360.54 RVU), breakdown (162.21 RVU) and setback (30.83 RVU) viscosities of Sinseonchal had the highest values (p<0.05). Onset and peak temperatures by differential scanning calorimeter were also the highest in Sinseonchal. The molecular weight of Sinseonchal amylopectin was 5.46 107higher than those of the other cultivars, but its peak height and area were the lowest among them. The amylopectin peak by HPSEC showed a shoulder in the lower molecular weight portion and its relative area decreased in the following order; Sinseonchal > Dongjinchal > Hangangchal 1. On the branch chain length distribution of amylopectin, the proportion of DP13-24 and DP25-36 showed reverse trends, with higher japonica type amylopectin in DP13-24.