건조방울토마토 제조와 품질 특성

윤경영(Kyung-Young Yoon),김미현(Mi-Hyun Kim),이광희(Kwang-Hee Lee),신승렬(Seung-Ryeul Shin),김광수(Kwang-Soo Kim) 한국식품영양과학회 1999 한국식품영양과학회지 Vol.28 No.6

This study was carried out to develop new processed food from cherry-tomatoes. The dried cherry-tomatoes were prepared by using a sequence of osmotic dehydration, air drying, vacuum drying and freeze drying. The moisture contents of dried cherry-tomato products by non treatment and osmosis treatment were about 11~13% and 7.5~10%, respectively. The vitamin C contents of the dried product after osmotic dehydration were higher than those of the dried products by nontreatment. The vitamin C content of the freezing-dried product was the highest of the others. The vacuum-dried product by nontreatment was retained color of fresh fruit in the change of color. The ΔE value of the air-drited product was lower than those of the others. As a result to microscopic analysis, fresh cherry-tomato was observed regular tissue, while cherry-tomato treated by osmosis was observed a cell collapse following the loss of water. The dried product had cell shrinkage and dense tissue. And the cell wall of dried products after osmotic dehydration were much more damage than those of nontreatment-dried product. The palatability of the air dried product was the best of three drying methods. The dried cherry-tomatoes treated by osmosis were superior to the dried cherry-tomatoes by non treatment.

능이버섯(Sarcodon aspratus) 추출물의 항산화성과 항균성

윤경영(Kyung-Young Yoon),이숙희(Sook-Hee Lee),신승렬(Seung-Ryeul Shin) 한국식품영양과학회 2006 한국식품영양과학회지 Vol.35 No.8

본 연구는 식품, 약용, 유전자원 등 풍부한 가치를 가지고 있는 능이버섯에 대하여 기능성 식품의 개발타당성을 입증하기 위하여 능이버섯을 열수와 에탄올로 추출하고 생리활성효과를 측정하였다. 과산화물가(POV)는 항산화제로 사용되는 α-tocopherol과 BHT보다 능이버섯 에탄올추출물이 높은 항산화 작용을 나타내었다. 능이버섯 추출물의 전자공여능을 측정한 결과는 능이버섯 추출물의 농도에 비례하여 전자공여능이 증가하였으며, 열수추출물이 에탄올추출물보다 전자공여능이 높았다. 능이버섯 추출물의 pH에 따른 아질산염 분해능과 농도에 따른 아질산염 분해능을 조사한 결과 추출물의 농도가 증가할수록 아질산염 분해능이 증가하였고, 열수추출물이 에탄올추출물보다 분해작용이 좀 더 높게 나타났다. 능이버섯의 SOD 유사활성은 에탄올추출물이 열수추출물보다 높게 나타내었다. 추출물에 대한 항균활성은 6종류의 식중독세균 Bacillus subtilis KCTC 1659, Listeria monocytogenes ATCC 7644, Staphylococcus aureus ATCC 13565, Gram 음성균인 Escherichia coli O157:H7 ATCC 43895, Salmonella Typhimurium ATCC 7988, Shigella sonnei KCTC 2009을 실험균주로 사용하였다. 능이버섯의 항균활성은 열수추출물과 에탄올추출물 모두 3%, 5% 농도에서 양성균인 L. monocytogenes와 S. aureus에 대하여 항균활성을 나타내었다. The antioxidative and antimicrobial activities were determined on the mushroom (Sarcodon aspratus) extracts in order to find out new food functional components. The antioxidative activities of water and ethanol extracts from the Sarcodon aspratus were measured by peroxide values (POV), electron?donating ability (EDA) using 1,1-diphenyl-2-picryl hydroxyl (DPPH), nitrite-scavenging ability and superoxide dismutase-like activity (SODA) by pyrogallol. The antioxidative activitiy of the ethanol extract measured by POV was higher than those of the water extract, BHT, and α-tocopherol. The EDA of the water extract and ethanol extract using DPPH showed the highest values of 76.94% and 73.06%, respectively. The nitrite-scavenging abilities (pH 1.2, 1,000 ppm) of the water and ethanol extracts were 72.61% and 62.69%, respectively, and the nitrite-scavenging ability of the water extract was higher than that of the ethanol extract in all pH values. The SODA of the ethanol extract was higher than that of the water extract. The Sarcodon aspratus extracts had antimicrobial effects on Listeria monocytogenes and Staphylococcus aureus.

뜰보리수 잎의 유용성분 분석

윤경영 ( Kyung Young Yoon ),홍주연 ( Ju Yeon Hong ),신승렬 ( Seung Ryeul Shin ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2007 한국식품저장유통학회지 Vol.14 No.6

방울토마토의 삼투건조시 품질의 변화와 공정의 최적화

윤경영(Kyung-Young Yoon),윤광섭(Kwang-Seob Youn),이광희(Kwang-Hee Lee),신승렬(Seung-Ryeul Shin),김광수(Kwang-Soo Kim) 한국식품영양과학회 1997 한국식품영양과학회지 Vol.26 No.5

삼투건조시 중량 감소율과 고형분 증가율은 침지온도, 농도, 시간이 증가할수록 그 값이 증가하였으며, 온도가 농도 및 시간에 비해 많은 영향을 끼치는 것으로 나타났다. 수분 함량은 온도, 시간, 농도가 증가될수록 감소하였으며, 70℃, 60°Brix에서 11시간 침지시 가장 적은 수분 함량을 보여 온도, 시간, 농도가 증가할수록 높은 건조 효율을 나타내었다. 당농도는 삼투건조 후 침지온도와 농도 및 시간이 증가함에 따라 증가하였으며, 열풍건조의 경우에도 삼투건조와 비슷한 경향을 나타내었다. 반응표면분석법에 의해 수립된 2차식 형태의 모델식을 수립하였으며 회귀식에 대하여 분산분석한 결과 반응변수 대부분이 추정된 회귀식에서 유의성을 나타내었다. 또한 적합성 결여 분석결과 반응표면 모형이 통계적으로 유의하다고 할 수 있었다. 최적 삼투건조 조건을 얻기위해 침지온도, 설탕농도, 침지시간을 요인변수로 하고 삼투건조 후 수분 함량, 당농도 및 열풍건조 후 중량 감소율을 반응변수로 하였을 때 각 반응변수들의 제한조건을 만족하는 영역은 온도, 농도, 시간 각각 47~53℃, 39~43°Brix, 7시간으로 결정할 수 있었다. This study was carried out to determine the effect of osmotic dehydration as pretreatment on the qualities of dried cherry-tomatoes. The weight reduction and solid gain in osmosed cherry-tomato were increased by increasing sugar concentration, immersion temperature and time; among three parameters, the immersion temperature affected more than sugar concentration and immersion time did. The moisture content was decreased as increasing sugar concentration, immersion temperature and time, and it was the lowest at the osmotic conditions of 70℃, 60°Brix and 11hr. To determine the optimum processing condition by RSM, the polynomial optimum models were established. The regression models was significant (p<0.05). It was used contour plots to optimize osmotic dehydration. The optimum conditions for osmotic dehydration as pretreatments for drying of cherry-tomatoes were immersion temperature of 47~53℃, sugar concentration of 39~43°Brix, and immersion time of 7hr, in which process conditions were 78~86% moisture content, 8.5~10°Brix sugar content and 80~86% weight reduction.

가지의 절임방법에 따른 성분변화

윤경영(Kyung-Young Yoon),홍주연(Ju-Yeon Hong),신승렬(Seung-Ryeul Shin) 한국식품영양과학회 2006 한국식품영양과학회지 Vol.35 No.6

본 연구는 가지의 수출 경쟁력 향상을 위한 방안으로 수출용 가지품종인 축양과 시키부를 염가공품으로 개발하기 위하여 염절임 방법에 따른 품질변화에 대하여 조사하였다. 수분함량은 절임 3일째 감소하였으며, 염절임 7일째 미강과 소금을 혼합하여 염절임한 가지의 수분감소가 소금물을 단독으로 하여 염절임한 가지의 수분감소에 비해 컸다. 회분함량은 염절임이 진행될수록 증가하였다. 시키부 품종의 당도가 축양 품종의 당도에 비해 높았으며, 염절임이 진행될수록 당도는 크게 증가하였다. 미강과 소금의 혼합 처리시의 당도 증가가 소금물 단독 처리시의 당도 증가에 비해 현저하였다. 염절임이 진행될수록 환원당 함량은 증가하였으며, 미강과 소금을 혼합 처리하여 염절임한 가지가 소금물 단독으로 염절임한 가지에 비해 환원당 함량이 높았다. 축양의 수용성 단백질 함량이 시키부 품종의 수용성 단백질 함량에 비해 약간 높았으며, 염절임이 진행될수록 증가하였고, 미강과 소금의 혼합 처리시 수용성 단백질 함량의 증가가 컸다. This study was carried out to analyze the physicochemical properties according to salting methods of eggplants exported mainly to Japan. Moisture contents of Chukyang and Shikibu were decreased after 3 days of salting regardless of salting methods. The decrease of moisture content in mixed treatment of rice husk and salt was higher than that of salt treatment after 7 days of salting. Ash contents of Chukyang and Shikibu were increased according to extended salting time regardless of salting methods. The Brix of Chukyang and Shikibu without salting were 4.0°brix and 5.0°brix, respectively, and were increased according to extended salting time regardless of kinds and salting methods. pH of Chukyang and Shikibu without salting were 6.04 and 6.00, respectively. Extended the salting time from 0 to 7 days did not result in a pH change. Reducing sugar contents of Chukyang and Shikibu were increased according to extended salting time, the increase of reducing sugar content in mixed treatment of rice husk and salt was higher than that of salt treatment during salting. Soluble protein contents of Chukyang and Shikibu without salting were 1.40 g and 1.85 g, respectively. Extended the salting time from 0 to 7 days resulted in gradual increase in soluble protein content of Chukyang and Shikibu.

성숙에 따른 뜰보리수(Elaeagnus multiflora Thunb.) 열수추출물의 항산화 활성과 Xanthine Oxidase 저해효과

윤경영(Kyung-Young Yoon),홍주연(Ju-Yeon Hong),남학식(Hak-Sik Nam),문용선(Yong-Sun Moon),신승렬(Seung-Ryeul Shin) 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.1

본 연구는 여러 가지 생리기능성에 비해 식품 및 약제로써의 이용성이 낮은 뜰보리수의 이용성을 향상시키기 위한 기초자료를 제공하고자 성숙단계별로 뜰보리수를 채취하여 이들 열수추출물의 항산화성 및 xanthine oxidase 저해활성을 측정하였다. 추출물의 농도가 높아질수록 추출물의 전자공여능은 증가하였으며, 미숙 뜰보리수 추출물이 완숙 및 과숙 뜰보리수 추출물에 비해 높은 전자공여 효과를 가졌다. 100 ㎍/mL에서 미숙, 완숙 및 과숙 뜰보리수 열수추출물의 SOD 유사활성은 각각 9.7%, 1.0% 및 0.6%를 나타내었으며, 1,000 ㎍/mL에서는 미숙, 완숙 및 과숙 뜰보리수 추출물의 SOD 유사활성이 각각 32.8%, 11.2% 및 5.0%를 나타내어 미숙 뜰보리수 추출물이 완숙 및 과숙 뜰보리수 추출물에 비해 3~10배 높게 나타났다. 또한 추출물의 농도가 증가할수록 SOD 유사활성이 증가하였다. 뜰보리수 추출물의 아질산염 소거능은 pH 1.2와 pH 3.0 및 100, 300 및 500 ㎍/mL의 농도에서 미숙>완숙>과숙의 순을 나타내었다. 반면, 1,000 ㎍/mL 농도에서는 완숙 및 과숙 뜰보리수 추출물의 아질산염 소거능이 크게 증가하여 미숙 뜰보리수 추출물의 아질산염 소거능과 비슷한 효과를 나타내었다. 뜰보리수 열수추출물의 xanthine oxidase 저해효과는 추출물을 1,000 ㎍/mL 농도로 첨가하였을 때 미숙, 완숙 및 과숙 뜰보리수 각각 30.0%, 28.2%, 18.2%로 측정되었으며, 뜰보리수 추출물의 농도가 증가할수록 xanthine oxidase의 저해효과가 높았다. This study was conducted to analyze the antioxidant activity and xanthine oxidase inhibitory effect of hot-water extracts from Elaeagnus multiflora Thunb. to provide fundamental data for the development of functional materials. The antioxidative activities of hot-water extracts from E. multiflora Thunb. were analyzed by electron donating ability (EDA) using 1,1-diphenyl-2-picryl hydrazyl (DPPH), superoxide dismutase (SOD)-like activity by pyrogallol and nitrite scavenging ability. EDA of extracts from unripe, ripe, and overripe fruits were 77.7%, 36.0%, and 23.7% at 100 ㎍/mL, respectively, and EDA of extract in unripe fruits was higher than those of others. At 1,000 ㎍/mL, the SOD-like activities were 32.8%, 11.2% and 5.0% for unripe, ripe, and overripe fruits, respectively. The SOD-like activity was increased along with the increase of unripe and ripe extract concentrations. The nitrite scavenging ability of unripe fruit extracts in 100, 300, 500 ㎍/mL of extraction solution in pH 1.2 and 3.0 was higher than those of others. The nitrate scavenging ability of all extracts was decreased according to the increase of pH. Xanthine oxidase inhibitory activities of unripe, ripe and overripe fruits were 30.0%, 28.2%, and 18.2% at 1,000 ㎍/mL, respectively.

수출용 가지의 염절임 중 품질변화

윤경영 ( Kyung Young Yoon ),홍주연 ( Ju Yeon Hong ),김광수 ( Kwang Soo Kim ),신승렬 ( Seung Ryeul Shin ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2006 한국식품저장유통학회지 Vol.13 No.3

연구논문 / 김치 저장성에 미치는 가스 흡수제의 영향

윤경영(Kyung Young Yoon),강미정(Mi Jung Kang),신승렬(Seung Ryeul Shin),윤광섭(Kwang Seob Youn),김순동(Soon Dong Kim),김광수(Kwang Soo Kim) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 1998 한국식품저장유통학회지 Vol.5 No.4

거시경제변수가 소상공인 신용위험에 미치는 영향

윤경영(Kyung Young Yoon),김석진(Seok Chin Kim) 한국경영학회 2013 經營學硏究 Vol.42 No.4

Micro businesses with employees of 9 or less play an important role in the Korean economy, which make up 88% of businesses and 38% of employees in Korea. Nonetheless, academic research has been neglected due to the lack of open data. The aim of this paper is to analyze how macroeconomic factors influence the credit risk of micro businesses. The credit guarantee default rate and non-performing loans (NPL) recovery rate of 16 regional credit guarantee foundations were used as proxy variables for credit risk of micro businesses. Macroeconomic variables used in this paper are unemployment rate, interest rate, term spread, credit spread, composite business cycle index, exchange rate, and composite stock price index. Our sample period is from January 2000 to December 2011. OLS analysis and panel data analysis of the random effect model were employed as the research method. Main findings are as follows. Term spread, exchange rate, and composite stock price index had a negative influence on the credit guarantee default rate, whereas unemployment rate and credit spread had a positive influence. However, interest rate and composite business cycle index had no significant influence. An increase in the unemployment rate raised the credit guarantee default rate as shown in the previous studies. Interestingly, the effect of interest rate on the credit risk of micro businesses was not significant, whereas it was quite positively significant on the credit risk of medium businesses in the literature. This may be due to insufficient security and low credit status of micro businesses resulting in low loan volume and financial cost. The higher the term spread, the lower the credit guarantee default rate becomes due to a positive signal for a better economic prospect. Credit spread had a positive influence, whereas it had no significant influence in the previous studies. The better the composite business cycle index, the lower the credit guarantee default rate becomes based on a positive economic prospect. According to the previous studies, the credit guarantee default rate increases as the increased exchange rate raises the import price of intermediate goods in micro businesses. However, it leads to a low credit guarantee default rate for micro businesses caused by an increased exchange rate raising export volume which in turn boosts the economy. The increase of the composite stock price index leads to high investment profits, hence reducing the credit guarantee default rate. As for the NPL recovery rate, the interest rate had a negative influence and composite business cycle index had a positive influence. An interest rate with no significant influence on credit guarantee default rate was shown to be significant on the NPL recovery rate. As in previous studies, no significant correlation was found between NPL recovery rate and macroeconomic variables due to a time-lag regarding the credit guarantee default rate, security and bondsman and recovery activities. Regional analysis shows that in the capital region, term spread and exchange rate had an influence on the credit guarantee default rate. Unemployment rate, term spread, and credit spread were significant in the central region, while exchange rate and unemployment rate were significant in the Gyeongsang region. In the Jeolla region, the unemployment rate and composite business cycle index were significant. Different results by regions may be due to varying characteristics of industry for each region, local government policy, and distribution of large businesses. In short, government policies such as exchange rate, interest rate, and unemployment rate had an influence on the credit risk of micro businesses. Macroeconomic variables influencing the credit risk of micro businesses differed by region. Thus, an idiosyncratic approach is needed for policy making and execution for micro businesses such as increasing financial support with low interest rates to boost the economy or encouraging the une

식용달팽이 β - Galactosidase의 정제와 생화학적 특성

윤경영(Kyung-Young Yoon),김광수(Kwang-Soo Kim) 한국식품영양과학회 2002 한국식품영양과학회지 Vol.31 No.1

달팽이 내장을 마쇄, 추출, 염석 및 투석 후 얻은 조효소액을 두 번의 이온교환 크로마토그래피 및 두 번의 겔여과 크로마토그래피를 거쳐 최종적으로 얻은 β-galactosidase의 비활성도는 18.8 units/mg protein이었고, 정제도는 31.3배, 수율은 20.8%이었다. β-Galactosidase의 분자량을 측정하기 위해 겔 여과와 전기영동을 실시한 결과, native molecular weight가 약 144,000으로, SDS-PAGE 결과, 약 72,000으로 나타나 이 효소는 동일한 polypeptide로 구성된 dimer로 추측되었으며, 등전점은 pI 4.1이었다. β-Galactosidase의 최적 pH와 온도는 각각 pH 3.0과 60℃로 측정되었으며, pH 2.0~8.0에서 80%이상의 효소 활성을 나타내었고, 온도 30~50℃에서 안정하였다. 모든 금속이온과 fructose, glucose, galactose, maltose 및 xylose는 β-galactosidase의 저해제로 작용하였다. The β-galactosidase was purified from the internal organs of edible snail by fractionation with ammonium sulfate, ion exchange chromatography on DEAE-Sephadex, Mono Q HR 5/5 and gel filtration on Sephacryl S-200, Superose 12 HR 10/30 chromatography. The specific activity of the purified β-galactosidase was 18.8 units/mg protein with 31.3 purification fold from crude extract. The β-galactosidase had native molecular weight of 144,000 dalton and was composed of two subunits of 72,000 dalton. The isoelectric point of the enzyme was determined 4.1. This enzyme was the most active at pH 3.0 and 60℃, and was stable in the pH range 2.0~8.0 and below 50℃. The enzyme was inhibited by metal ions and sugars such as fructose, glucose, galactose, maltose and xylose.