배추의 소금절임과 김치숙성 중 효소류의 활성변화

오영애(Young-Ae Oh),김순동(Soon-Dong Kim) 한국식품영양과학회 1997 한국식품영양과학회지 Vol.26 No.3

배추의 소금절임과 김치숙성 중 amylase, protease, polygalacturonase 및 β-galactosidase의 활성변화를 조사하였다. 배추의 소금절임시 조직내 효소의 일부는 소금물로 용출되었으며, 조직에 잔존하는 효소는 용출량에 비례하여 감소하는 경향을 나타내었으나 총 효소활성은 증가하였다. 김치숙성 중 amylase, protease 및 polygalacturonase의 활성은 숙성 초기에 낮아졌다가 숙성 중기에 높아지는 경향을 나타내었으나 β-galactosidase 활성은 전 숙성기간을 통하여 계속적인 증가를 나타내었다. 특히 김치의 숙성 초기에는 절임배추에 존재하는 효소류의 작용에 의하여 후기에는 미생물 유래의 효소작용에 의하여 김치의 숙성이 크게 좌우되었다. 김치의 숙성과 효소작용 관계를 요약하면 소금절임에 의한 배추내 효소의 활성화, 김치의 숙성 중 이들 효소에 의한 당질, 세포벽 다당류 및 단백질의 분해, 그리고 영양요구성이 큰 정상발효 젖산균의 번식으로 인한 과숙현상의 초래로 정리할 수 있다. Amylase, protease, polygalacturonase and β-galactosidase activities were monitored during salting of Chinese cabbage and kimchi fermentation at 10℃. A part of enzymes in the tissue of Chinese cabbage were eluted during salting, and other remained enzymes activities were decreased in proportion to the amount of elution. But total enzyme activities were increased during salting. Amylase, protease and polygalacturonase activities decreased at the early fermentation stage but increased at the late fermentation stage. β-Galactosidase activity was continuously increased during all periods of fermentation. Enzymic actions at the early fermentation stage come from Chinese cabbage and at the late fermentation stage come from major microorganisms in kimchi fermentation. Kimchi fermentation involves the activation of the enzymes by salting; hydrolysis of micromoleculars such as polysaccharides cell wall composed polysaccharides and proteins of cell wall during early fermentation of kimchi; overripening of the kimchi caused by propagation of homofermentative lactic acid bacteria which demand autotroph.

솔잎(Pinus densiflora Sieb. et Zucc.) 물추출물 첨가김치의 숙성 중 젖산균수와 효소활성의 변화

오영애(Young-Ae Oh),최경호(Kyoung-Ho Choi),김순동(Soon-Dong Kim) 한국식품영양과학회 1998 한국식품영양과학회지 Vol.27 No.2

솔잎 물추출물(WEPN)이 김치의 숙성관련 효소활성과 젖산균의 생육에 미치는 영향을 조사하였다. 2% WEPN 첨가는 in vitro에서 amylase는 13.2%, protease는 10.8%, polygalacturonase는 26.7% 및 β-galactosidase는 23.0%를 저해하였다. WEPN을 2% 첨가한 김치에서는 발효 7일째에 효소의 저해율이 가장 높았으며 대조구에 7일째의 활성이 비하여 amylase 13.6%, protease 14.2%, polygalacturonase 38.5%, β-galactosidase는 41.2%가 각각 낮았다. 젖산균의 생육에 미치는 영향은 솔잎의 물, 에탄올, 메탄올, 에테르 추출물의 농도별에 따른 inhibitory zone의 직경을 측정한 결과 추출물 모두 Leu. mesenteroides보다 L plantarum에 대하여 더 큰 항균성을 보였다. WEPN을 김치에 첨가하여 숙성시키면서 균수를 조사한 결과 Leu. mesenteroides와 L. plantarum 모두 무첨가 김치보다 숙성전반에 걸쳐 균수가 적었으며, Leu. mesenteroides보다 L. plantarum의 수가 적었다. To understand the effect of supplement of water extract of pine needle(WEPN) on shelf-life enhancement of the kimchi, activities of four enzymes and number of lactic acid bacteria, during fermentation of the kimchi, were assayed. Enzyme activities of kimchi fermented for 7 days with supplement by 2% water extract of pine needle showed amylase of 86.4%, protease of 85.8%, polygalacturonase of 61.5% and β-galactosidase of 58.8% against the control kimchi. WEPN showed weak inhibitory effect when it was applied to the isolated enzymes in vitro than those menifested by the kimchi in vivo. Number of total bacterial cell of WEPN supplemented kimchi increased by 10 folds than control between 7 to 14 days of fermentation. On contrast, number of lactic acid bacteria decreased maximally to 21% of control by fermentation. The clear zone formed on paper disk by WEPN against L. plantarum was larger than that of Leu mesenteroides.

염지 오이피클의 숙성중 펙틴질의 변화

오영애(Young-Ae Oh),이만정(Mahn-Jung Lee),김순동(Soon-Dong Kim) 한국식품영양과학회 1990 한국식품영양과학회지 Vol.19 No.2

염지오이피클의 숙성(10℃)중 경도와 pectinesterase, polygalacturonase의 활성변화 및 펙틴질의 변화를 조사한 결과, 경도는 숙성 3주까지 급격히 감소하였고 pectinesterase와 polygalacturonase의 활성도는 각각 3주와 2주를 기점으로 증가한 후 감소하였다. 또 알콜 불용성물질과 protopectin의 함량은 감소하는 반면 pectic acid와 수용성펙틴은 증가하였다. 염지피클의 숙성중 알콜 불용성물질로 부터 분획한 protopectin을 Sephacryl S-500으로 여과한 결과 신선오이에서 추출된 평균분자량 10만의 peak Ⅰ이 염지중에 크게 감소하는 반면, 보다 저분자량의 peak Ⅱ의 증가가 관찰 되었고 pectic acid는 단일 peak으로 역시 20만에서 5만으로 저분자화 하였다. 수용성펙틴은 신선오이에서는 pentose의 함량이 높은 평균분자량 200만의 peak Ⅰ이 용출되었으나 염지6주째는 10만 정도의 peak Ⅱ가 분리되었으며, 또 이들 peak의 구성당 조성의 변화로 미루어 염지중에 일어나는 연화현상은 펙틴질을 구성하는 hemicellulose 부분의 가용화와 펙틴질의 분해가 동시에 일어나는데 기인 된 것으로 사료되었다. The changes in hardness, activities of pectinestrase and polygalacturonase and the amounts of pectic substances of cucumber during salting at 10℃ were investigated. The hardness of the cucumber was decreased dramatically after 3 weeks, whereas activities of pectinestrase and polygalacturonase were increased until 3 weeks and 2 weeks, respectively and then decreased. The level of alcohol insoluble solid and protopectin in the cucumber were decreased, but those of pectic acid and water soluble pectin were increased during the whole salting periods. Protopectin fractionated from alcohol insoluble solid during salting of cucumber was separated using Sephacryl S-500. It showed that high average molecular weight(AMW) of 100,000 was decreased, however, lower molecular weight compounds was increased. Pectic acid was observed to be decomposed from AMW 200,000 to AMW 500,000. Water soluble pectin from fresh cucumber contained higher level of pentose with peak Ⅰ of AMW 2,000,000, however, after 6 weeks of salting, peak Ⅱ which represented AMW 100.000 was separated. From the changes of sugar composition, the phenomena of softness during the salting was probably caused by solubilization of hemicellulose associated with pectin and decomposition of pectic substances.

김치의 조직에 미치는 솔잎 물추출물의 첨가 효과

오영애(Young-Ae Oh),김순동(Soon-Dong Kim),김경희(Kyung-Hee Kim) 한국식품영양과학회 1998 한국식품영양과학회지 Vol.27 No.3

솔잎 물추출물(WEPN)의 첨가 김치를 10℃에서 숙성시키면서 조직감과 세포벽 다당류의 함량 및 조직에 미치는 영향을 조사하였다. 김치의 경도는 WEPN 첨가 김치가 무첨가보다 높게 유지되었으나 부착성은 첨가 김치에서 숙성전반에 걸쳐 낮은 값을 나타내었으며, 고무성과 응집성은 다같이 WEPN첨가 김치에서 높았다. AIS, 펙틴, 산 및 알칼리 가용성 헤미셀룰로오즈 등의 세포벽구성다당류의 함량은 WEPN을 첨가한 김치가 무첨가보다 높았으나 AIS를 구성하는 수용성 물질은 무첨가 김치에서 높았다. 무첨가 김치에서는 숙성 14일째부터 중층이 유리되는 현상이 나타났으나 WEPN 첨가 김치에서는 이보다 일주일 뒤인 숙성 21일째에 나타나기 시작하였으며 세포간극의 분리현상이 적었고, 배추의 세맥과 측맥들의 유실이 지연되었다. The effects of addition of water extract of pine needle(WEPN) on texture and cell wall polysaccharides content of kimchi during fermentation at 10℃ were investigated. Textural properties of hardness, gumminess and cohesiveness of kimchi were higher for WEPN-added kimchi than for the control during the entire fermentation periods, while its adhesiveness was lower. Alcohol insoluble substance, among cell wall polysaccharide fractions of kimchi was higher in WEPN -added kimchi than in the control but water soluble materials was high in control during fermentation periods. The separation phenomenon of middle lamella of control kimchi tissue was observed at 14th days of fermentation but WEPN-added kimchi showed at 21th days fermentation. The vascular of kimchi tissue was more destroyed in control than in WEPN-added kimchi.

보건진료원(保健診療員)이 배치(配置)된 농촌지역(農村地域)의 모자보건(母子保健) 및 가족계획수혜실태(家族計劃受惠實態)

김진순 ( Jin Soon Kim ),오영애 ( Young Ae Oh ) 한국보건사회연구원 1985 保健社會硏究 Vol.5 No.1

Since Community Health Practitioners are working to provide comprehensive health care for rural residents for two years. it is necessary to grasp the community health practitioner`s activities for providing maternal and child health and family planning services, because, in fact, the maternal arid child health and family planning practice rate among eligible population is known as very low in rural areas. Therefore, analyses of new mothers and infants born during two years after community health practitioner`s assignment to their posts and of pregnant women at the time of this study were carriedoul. This study is aimed to grasp the utilization pattern of health facilities by the target population for receiving maternal and child health and family planning cares, and also, indirectly, to assess the community health practitioner`s activities. The major findings analyzed are as follows; First, it appeared that birth attendent rate by lay persons was higher than that of health professionals. Second, the eligible women`s behaviors were not changed in receiving the pre-and postnatal care properly. Third, child care rate for under two years of children showed very low, but the basic immunization rate such as B.C.C., D.P.T. and poliomyelitis was very much increased compared with the rate before community health practitioner`s assignment. This result, however, is not higher than that of nationwide Last, family planning practice rate showed similar to nationwide practice rate. As conclusion, maternal and child health and family planning services by community health practitioners were improved, Community health practitioner`s activities, however, are still required for more improvement of maternal and child health services. To increase the service cove rage, management system for health care, particularly in team work app roach for primary health care personnel at various levels such as health center, health subcenter, and community health practitioner`s post, direction and technical advice from health center should be improved as soon as possible.

RFID를 이용한 식품유통에 관한 연구

이건수(Lee Geon Su),오영애(Oh Young Ae) 한국유통과학회 2006 한국유통과학회 학술대회 논문집 Vol.2006 No.-

RFID을 통한 가공공장에서 이력추적시스템의 적용에 관한 연구

이건수(Lee Geon Su),오영애(Oh Young Ae) 한국유통과학회 2007 한국유통과학회 학술대회 논문집 Vol.2007 No.-

오존처리 청정재료와 L. acidophilus를 이용한 배추김치의 숙성

김미정(Mee-Jung Kim),오영애(Young-Ae Oh),김미향(Mee-Hyang Kim),김미경(Mee-Kyung Kim),김순동(Soon-Dong Kim) 한국식품영양과학회 1993 한국식품영양과학회지 Vol.22 No.2

장내젖산균인 L. acidophilus를 이용한 배추김치를 제조할 목적으로 이균의 배추김치제조에의 이용성 조사, 부재료가 균의 생육에 미치는 영향을 조사하고, 김치담금재료에 부착한 김치숙성과 관련이 없는 각종 미생물을 오존수 또는 개스상의 오존을 처리하여 제거시킨 후 숙성에 따른 비타민류의 변화, 조직 및 즙액내의 당류의 변화, 균수의 변화 및 관능적 품질을 조사하였다. L. acidophilus는 배추즙액에서의 생육도로 보아 김치제조에의 이용성이 양호하였다. 또 부재료인 고추는 김치에서의 사용범위인 1~2%첨가로 생육을 다소 촉진하였으며, 생장과 마늘의 경우는 상당히 저해하여 부재료의 사용으로 숙도조절 가능성이 인정되었다. 김치부재료에 6㎎/L/sec의 오존 및 오존수를 1시간동안 처리한 결과 재료에 부착한 총균의 잔존율은 6~20%범위였으며, 김치당금비율에 준하여 재료를 혼할 경우의 제균율은 80~90%수준 이었다. 재료를 오존을 처리한 후 L. acidophilus를 첨가하여 김치를 숙성시킨 결과 숙성이 촉진되었으며, 이용가능한 당류가 없어질 경우 세포벽다당류를 분해하여 이용하였으며, 숙성과정중 비타민 B₁과 C의 함량이 일반김치에서 보다 높았다. This work was conducted to study the use of L. acidophilus, which exists in humun intestine for the fermentation of Chinese cabbage kimchi. The changes in vitamins, the number of microflora and sensory quality were observed during fermentation after the microflora which was not related to kimchi fermentation was eliminated by treatment with ozone water or ozone gas. The growth rate of L. acidophilus in the cabbage juice was higher than that in MRS broth. The growth of L. acidophilus was slightly promoted by adding 1~2% hot pepper powder while that was inhibited by ginger and garlic. Therefore, it was shown that the regulation of fermentation was possible by addition of spices. The result of treating spice with ozone gas and ozone water 6㎎/L/sec for 1 hour was that the survival ratio of total microflora was 6~20%. When L. acidophilus was added to materials after ozone treatment, the fermentation rate was improved and the polysaccharides in the cell wall were used when the usable free sugar was all consumed. The contents of vitamin B₁ and C in the ozone treated kimchi was higher than in the control.

발표논문요약 / Lactovacillus acidophilus 가 생성하는 β - Galactosidase 의 성질

장경숙(Kyung Sook Jang),김미정(Mee Jung Kim),오영애(Young Ae Oh),이명숙(Meung Sook Lee),김순동(Soon Dong Kim),강명수(Meung Su Kang) 대구가톨릭대학교 식품과학연구소 1992 식품과학지 Vol.4 No.-

Effects of Various Sub - ingredients on Sensory Quality of Korean Cabbage Kimchi

장경숙(Kyung-Sook Jang),김미정(Mee-Jung Kim),오영애(Young-Ae Oh),김일두(Il-Doo Kim),노홍균(Hong-Kyoon No),김순동(Soon-Dong Kim) 한국식품영양과학회 1991 한국식품영양과학회지 Vol.20 No.3

배추김치의 부재료로서 고추, 마늘, 생강, 파, 부추, 멸치젓, 설탕 등이 starter 로 숙성시킨 김치의 산 맛, 단맛, 쓴맛, 매운맛, 감칠맛, 덜 익은 맛, 불쾌한 맛, 사각사각한 맛, 종합적인 맛, 새콤한 내, 풋 내, 비린내, 마늘내, 군덕내, 색상 등 관능적 품질에 미치는 영향을 조사하였다. 그 결과 부재료 개별적으로는 균형된 조화미가 나타나지 않았으나 상호혼합처리함으로써 맛의 상호보완이 되었다. 파와 부추는 강한 마늘내를 조화시켰으며 멸치젓은 감칠맛을 투여하였고 설탕은 종합적인 맛을 향상시켰다. 또 설탕을 제외한 고추, 생강, 마늘, 파, 멸치젓 등은 다같이 산미를 감소시키는 효과를 나타내었다. Effects of various sub-ingredients (hot pepper, garlic, ginger, green onion, leek, salted and fermented anchovy juice, and sugar) on the sensory quality of Korean cabbage kimchi were investigated. Sixteen sensory attributes were selected and their intensities evaluated by 20 panelists. The kimchi had an unharmonized taste and unpleasant flavor when fermented with individual sub-ingredients, but had a well harmonized taste when fermented with all sub-ingredients. Hot pepper, ginger and garlic contributed to reduction of the unpleasant taste and moldy odor. The strong garlic flavor was reduced by adding green onion and leek. Salted and fermented anchovy juice gave a palatable taste, and the overall taste was improved by adding sugar. All sub-ingredients except sugar reduced the sour taste.