한국 장외주식호가 중개시장의 현황과 활성화 방안

이병원(Lee, Byoung-Won),윤병섭(Yoon, Byoung-Seop) 한국경영교육학회 2002 경영교육연구 Vol.28 No.-

발아 및 볶음처리가 동부가루의 품질 및 이화학 특성에 미치는 영향

이지혜(Ji Hae Lee),김현주(Hyun-Joo Kim),이병원(Byong Won Lee),이유영(Yu Young Lee),이병규(Byoung Kyu Lee),우관식(Koan Sik Woo) 한국식품영양과학회 2018 한국식품영양과학회지 Vol.47 No.3

용도별 동부가루 품질평가 기준 설정을 위한 일환으로 발아와 볶음처리 후 동부가루의 품질과 이화학적 특성을 분석한 결과 발아 및 볶음처리에 따른 동부가루의 수분 함량은 볶음 온도와 시간에 따라 유의적으로 감소하였으며, 조회분, 조단백질 및 조지방 함량은 유의적으로 약간 증가하였으나 큰 차이가 없었다. 발아시키지 않은 동부와 발아시킨 동부로 제조한 볶음 동부가루의 수분결합력은 볶음 온도와 시간에 따라 유의적으로 증가하였고 용해도와 팽윤력은 감소하였다. 볶음 동부가루의 명도는 볶음 온도와 시간에 따라 유의적으로 감소하였고, 적색도와 황색도는 증가하였다. 발아시키지 않은 볶음 동부가루와 발아시킨 볶음 동부가루의 총 폴리페놀 함량은 각각 4.27~6.17 및 2.84~4.83 mg GAE/g, 총 플라보노이드 함량은 각각 3.22~4.67 및 2.47~3.07 mg CE/g으로 볶음 온도와 시간이 증가함에 따라 증가하였다. DPPH 라디칼 소거 활성은 각각 272.14~460.47 및 198.04~344.10 mg TE/100 g, ABTS 라디칼 소거 활성은 각각 367.71~531.35 및 219.93~416.30 mg TE/100 g으로 볶음 온도와 시간이 증가함에 따라 활성이 증가하였다. 이상의 결과에서 볶음 동부가루의 품질 및 항산화 특성을 고려하여 고물이나 앙금 등 용도별 품질평가 기준 설정이 필요할 것으로 생각된다. The change in quality and physicochemical characteristics of cowpea flour after a germination and roasting treatment were evaluated. The moisture content of roasted cowpea flour decreased significantly with increasing roasting temperature and time, and the crude ash, protein, and fat contents increased. The water binding capacity of the roasted cowpea flour without and with germination increased significantly according to the roasting temperatures and times, but the water solubility index and swelling power decreased. The lightness of the roasted cowpea flour decreased significantly, and the redness and yellowness increased. The phenolic compounds and radical scavenging activity of the roasted cowpea flour increased with increasing roasting temperature and times. The total polyphenol contents of the roasted cowpea flour without and with germination were 4.27∼6.17 and 2.84∼4.83 mg gallic acid equivalents/g, respectively, and the total flavonoid contents were 3.22∼4.67 and 2.47∼3.07 mg catechin equivalents/g, respectively. The 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of roasted cowpea flour without and with germination was 272.14∼460.47 and 198.04∼344.10 mg Trolox equivalent (TE)/100 g, respectively, and the 2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity was 367.71∼531.35 and 219.93∼416.30 mg TE/100 g, respectively. Therefore, it is necessary to set quality standards for each application considering the quality and antioxidant properties of roasted cowpea flour.

노화가속화 조건에서 저장 기간에 따른 귀리의 기능성 성분 및 항산화 활성 변화

손유림,이지혜,박형호,이병원,김현주,한상익,우관식,이병규,이상철,이유영,Son, Yu Rim,Lee, Ji Hae,Park, Hyoung-Ho,Lee, Byong Won,Kim, Hyun-Joo,Han, Sang-Ik,Woo, Koan Sik,Lee, Byoung-kyu,Lee, Sang-Chul,Lee, Yu Young 한국작물학회 2018 한국작물학회지 Vol.63 No.2

In this study, we investigated the changes in physicochemical properties, antioxidant activities, and contents of functional compounds, such as avenanthramides (AVNs), vitamin E, and ${\beta}$-glucan, in oats by accelerated age-conditioning (temperature: $45^{\circ}C$, relative humidity: 20%). No significant differences were observed in crude protein, crude fat, and AVNs contents of three oat cultivars, up to 63 days of storage; however, their antioxidant activities, as well as ${\beta}$-glucan, vitamin E, and fatty acid contents were significantly different (p < 0.05). ${\beta}$-glucan and fatty acid contents and the antioxidant activities of Deayang (DY) cultivar did not change during storage. ${\beta}$-glucan and unsaturated fatty acid contents of Choyang (CY) and Jopung (JP) increased during the storage period, while antioxidant activities did not (DPPH-CY; 48.1 to 26.9 mg TEAC/100 g, JP; 49.4 to 26.7 mg TEAC/100 g. ABTS-CY; 88.4 to 56.3 mg TEAC/100 g, JP; 80.0 to 55.8 mg TEAC/100 g). The total vitamin E content in DY (1.20 to 0.85 mg/100 g) and CY (1.73 to 1.33 mg/100 g) decreased, but it was maintained in JP. This study indicated that the changes in physicochemical properties and functional compounds of oat grains during storage depends on the cultivars. The result showed that DY, which has the highest AVNs content, has more stable functional compounds and antioxidant activities during storage. These results can serve as essential data for post-harvest management and development of functional food materials for extending the use of oats.

파종시기에 따른 콩 품종별 품질 및 이화학 특성

이지혜(Ji Hae Lee),김현주(Hyun-Joo Kim),이병원(Byong Won Lee),이유영(Yu Young Lee),전용희(Yong Hee Jeon),이병규(Byoung Kyu Lee),이유영(Yu Young Lee),전용희(Yong Hee Jeon),이병규(Byoung Kyu Lee),우관식(Koan Sik Woo) 한국식품영양과학회 2018 한국식품영양과학회지 Vol.47 No.8

콩의 품질기준 설정의 일환으로 중북부지역에서 생산된 콩의 품종 및 파종시기에 따른 일반성분, 품질 및 항산화 특성을 검토하였다. 콩의 수분, 조회분, 조지방, 조단백질, 탄수화물 등 일반성분 함량은 품종 및 파종시기에 따라 유의적인 차이를 보였다. 콩의 명도는 품종별로 유의적인 차이를 보였으며, 파종시기에 따라 청두1호와 청미인 품종이 유의적으로 증가하였다. 적색도는 품종 및 파종시기에 따라 유의적인 차이를 보였다. 황색도는 품종별로 유의적인 차이를 보였고 파종시기에 따라 진품콩과 검정5호를 제외하고 유의적인 차이가 나타났다. 콩의 수분결합력과 팽윤력은 품종 및 파종시기에 따라 유의적인 차이를 보였다. 용해도는 품종별로 유의적인 차이를 보였고 파종시기에 따라 미소를 제외한 품종에서 유의적인 차이를 보였다. 콩의 페놀 성분 함량과 라디칼 소거 활성은 품종별로 유의적인 차이를 보이는 것으로 나타났다. 새단백 품종의 총 폴리페놀 함량은 보통기보다 만기재배 시 유의적으로 증가하였으며, 종피색이 검정색인 검정5호와 청자3호 품종이 다른 품종에 비해 높게 나타났다. 총 플라보노이드 함량은 미소, 새단백, 청미인, 청자3호 품종이 보통기보다 만기 재배 시 유의적으로 증가하였고, 대원콩, 진품콩, 청두1호, 검정5호 품종은 유의적으로 감소하였다. DPPH 라디칼 소거 활성은 파종시기에 따라 진품콩을 제외하고 유의적인 차이를 보였다. 콩의 수분 특성은 조회분, 조지방, 조단백질 함량과 상관관계가 있었고, 총 폴리페놀 및 플라보노이드 등 항산화 성분 함량과 라디칼 소거 활성은 조지방, 조단백질, 명도, 황색도와 상관성을 나타내었다. 품종 및 파종시기에 따라 페놀 성분 함량과 라디칼 소거 활성이 달라지므로 재배지역의 환경을 고려하여 파종시기를 결정할 필요가 있고 농업 지대에 따른 품종별 파종시기 설정에 대한 연구가 필요할 것이다. The proximate compositions, quality, and physicochemical characteristics of soybean of different variety and two different seeding periods were evaluated. The proximate compositions of soybean differed significantly according to variety and two seeding period. Additionally, the L-, a-, and b-values of soybean differed significantly according to the varieties. Water binding capacity and swelling power of soybean were significantly different among varieties and seeding periods. Water solubility index showed a significant difference with varieties, as well as a significant difference with seeding periods except for Miso. Total polyphenol and flavonoid contents and radical scavenging activity of soybean were significantly different among varieties. Total polyphenol content and ABTS radical scavenging activity differed significantly with varieties and with seeding periods except for Miso. DPPH radical scavenging activity showed a significant difference with seeding periods except for Jinpumkong. Phenol content and radical scavenging activity differed depending on varieties and seeding periods. Therefore, it is necessary to study the proper variety and seeding time considering the environment of cultivation area.

발아 및 볶음조건별 녹두가루의 품질 및 이화학 특성 변화

김현주,이지혜,이병원,이유영,이병규,우관식,Kim, Hyun-Joo,Lee, Ji Hae,Lee, Byong Won,Lee, Yu Young,Lee, Byoung Kyu,Woo, Koan Sik 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.1

The change of quality and physicochemical characteristics of mung-bean flours after germination and roasting treatment were evaluated. The moisture content of the roasted mung-bean flours decreased significantly according to the roasting temperatures and times, and the crude ash, protein and fat contents increased. The lightness of the roasted mung-bean flours significantly decreased, and the redness and yellowness increased. The water binding capacity of the roasted mung-bean flours without and with germination were 151.71 and 192.77% at $240^{\circ}C$ for 20 min, respectively. The water solubility index and swelling power decreased with an increase in roasting temperatures and times. The phenolic compounds and radical scavenging activity of the roasted mung-bean flours increased with an increase in the roasting temperatures and times. The total polyphenol contents of the roasted mung-bean flours without and with germination were 4.81~7.71 and 4.22~5.63 mg GAE/g, and the total flavonoid contents were 2.46~3.05 and 2.45~2.87 mg CE/g, respectively. The DPPH radical scavenging activity of the roasted mung-bean flours, without and with germination, were 106.83~376.08 and 174.41~346.70 mg TE/100 g, and the ABTS radical scavenging activity was 251.67~534.31 and 274.39~430.02 mg TE/100 g, respectively. As a result, it is necessary to set quality standards for each application considering the quality and antioxidant properties of the roasted mung-bean flours.

취반방법에 따른 혼합잡곡밥의 품질 및 이화학 특성

김현주,이지혜,이병원,이유영,이병규,전용희,고지연,우관식,Kim, Hyun-Joo,Lee, Ji Hae,Lee, Byong Won,Lee, Yu Young,Lee, Byoung Kyu,Jeon, Yong Hee,Ko, Jee Yeon,Woo, Koan Sik 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.5

This study evaluated the quality characteristics, the presence of polyphenolic compounds, and radical scavenging activity of rice cooked along with various mixed grains (barley, black soybean, adzuki beans, foxtail millet, proso millet, sorghum, glutinous rice) by following two different cooking methods (normal and pressure cooker). The amylogram and water characteristics of mixed grains showed significant differences based on the presence of different types of mixed grains. The chromaticity, palatability characteristics, presence of phenol compounds, and radical scavenging activity of rice cooked along with different mixed grains showed significant differences according to the nature of mixed grains. Total polyphenol contents of before cooking, cooked-rice added to mixed grains cooked in the normal cooker and a pressure cooker were 4.46~5.16, 0.58~0.93 and 0.65~0.96 mg GAE/g, and total flavonoid contents were 250.74~548.89, 129.26~207.04 and $127.41{\sim}218.15{\mu}g\;CE/g$, respectively. The DPPH radical scavenging activity of before cooking, cooked-rice added to mixed grains cooked in the normal cooker and a pressure cooker was 79.25~181.61, 22.07~53.64 and 7.51~39.97 mg TE/100 g, and ABTS radical scavenging activity was 203.25~328.24, 47.28~84.94 and 58.27~99.51 mg TE/100 g, respectively. Accordingly, it is necessary to different combinations of mixed grains according to the cooking method at home and grain industry.

품종 및 파종시기별 동부의 품질 및 이화학 특성

김현주,이지혜,이병원,이유영,전용희,이병규,우관식,Kim, Hyun-Joo,Lee, Ji Hae,Lee, Byong Won,Lee, Yu Young,Jeon, Yong Hee,Lee, Byoung Kyu,Woo, Koan Sik 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.4

To begin with, this study identified and reviewed the proximate compositions, quality and physicochemical characteristics of three Korean cowpea (Vigna unguiculata L. Walp.) cultivars grown in two different seedling periods. The proximate compositions of the cowpea showed significant differences according to three cultivars (Seowon, Yeonboon and Okdang) and two different seeding periods (5 June and 5 July). Through this lens, the lightness, redness and yellowness of the cowpea cultivars increased slightly during the 5 July cultivation compared to the 5 June cultivation. This brings us to understand that the water binding capacity, water solubility index, and swelling power were significantly different among the cultivars. In this case, the water binding capacity of the cowpea was 108.87~143.19%, and decreased during the 5 July cultivation compared to the 5 June cultivation. As shown, the total polyphenol and flavonoid contents of cowpea showed significant difference according to cultivars. In this case, the total polyphenol content of 5 June and 5 July cultivation on the Seowon 4.17 and 4.12 mg GAE/g, respectively. In these terms, the DPPH radical scavenging activity of cowpea showed a significant difference according to the cultivars, and the Yeonboon and Okdang increased slightly during 5 July cultivation. The ABTS radical scavenging activity of the cowpea showed significant difference according to the cultivars, and all cultivars decreased slightly during the 5 July cultivation. In other words, the phenol contents and radical scavenging activity differ measurable depending on the cultivars and seeding periods. Therefore, it is necessary to study the proper cultivar and seeding time considering the environment of the applicable cultivation area.

현미 품종별 에탄올 추출물의 항산화 성분 및 항산화 활성

김현주,이지혜,이병원,이유영,이병규,우관식,Kim, Hyun-Joo,Lee, Ji Hae,Lee, Byong Won,Lee, Yu Young,Lee, Byoung Kyu,Woo, Koan Sik 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.6

This study investigated chemical components, antioxidant compounds, and activity of brown rice cultivars, to select good cultivar to be used for processing of mixed-rice in the food industry. Proximate compositions, phytic acid, phenolic compounds, and antioxidant activity of brown rice were significantly different among cultivars. Moisture, crude ash, fat, protein, and carbohydrate contents of brown rice were 9.51~12.82, 1.05~1.93, 1.84~6.24, 5.90~9.60 and 71.75~80.34 g/100 g, respectively. Phytic acid content of brown rice cultivars was 7.39~0.87 mg/g. Total polyphenol content of Joeunheukmi and Geonganghongmi cultivars, were 615.25 and $311.14{\mu}g\;GAE/g$, total flavonoid content was 267.75 and $100.67{\mu}g\;CE/g$, respectively. DPPH radical scavenging activity of Geonganghongmi, Joeunheukmi and Hyeugkwang cultivars was 89.17, 87.94 and 43.17%, ABTS radical scavenging activity was 113.57, 113.34, and $93.53{\mu}mol\;TE/g$, and ferric reducing antioxidant potential was 951.67, 1,075.75, and $508.33{\mu}M/g$, respectively. As a result, phenolic compounds and antioxidant activities of pigmented brown rice were high, and it could be used as a functional material.

파종시기 및 품종별 볶음 옥수수차의 품질 및 항산화 특성

이지혜(Ji Hae Lee),김현주(Hyun-Joo Kim),김미정(Mi Jung Kim),정건호(Gun-Ho Jung),이병원(Byong Won Lee),이병규(Byoung Kyu Lee),우관식(Koan Sik Woo) 한국식품영양과학회 2017 한국식품영양과학회지 Vol.46 No.11

옥수수차의 기능성을 높일 수 있는 식품가공기술을 개발함으로써 새로운 소비 수요를 창출하고자 국내에서 육성된 옥수수 품종을 파종시기를 달리하여 수확된 옥수수로 볶음차를 제조하여 항산화 성분 및 활성 변화를 살펴보았다. 파종시기 및 품종별 원료곡의 일반성분은 전체적으로 유의적인 차이를 보였으며, 볶음 옥수수차 침출액의 품질특성 또한 전체적으로 파종시기에 따라 유의적인 차이를 보였다. 볶음 옥수수차의 총 폴리페놀 및 플라보노이드 함량은 볶음처리 전후 유의적인 차이를 보였다. 4월 5일 파종한 평강옥은 볶음처리 전후에 총 폴리페놀 함량이 각각 3.42±0.16 및 12.22±0.67 mg GAE/g으로 약 3.6배 증가하였다. 전체적으로 볶음 옥수수차의 총 폴리페놀 함량은 4월 5일 파종한 옥수수를 이용하여 제조한 옥수수차에서 높았다. 볶음 옥수수차의 DPPH 및 ABTS 라디칼 소거 활성은 볶음처리 전후 유의적으로 증가하는 것으로 나타났다. 4월 5일 파종한 강다옥의 DPPH 라디칼 소거 활성은 볶음처리 전후에 각각 7.61±1.93 및 240.37±8.82 mg TE/g으로 약 31.6배 유의적으로 증가하였다. 4월 5일 파종한 평강옥의 ABTS 라디칼소거 활성은 볶음처리 전후에 각각 153.84±1.32 및 843.54±3.64 mg TE/g으로 약 5.5배 유의적으로 증가하였다. 원료의 일반성분과 볶음 옥수수차의 품질특성, 항산화 성분 및 활성 간의 상관성은 전체적으로 유의성을 보였다. We evaluated the proximate compositions of raw materials, total polyphenols, total flavonoids, and radical scavenging activities of roasted maize tea according to cultivation period and variety. Proximate compositions of raw materials were significantly different according to cultivation period and variety, and quality characteristics of roasted maize tea extracts were significantly different according to cultivation period. Total polyphenols, total flavonoids, and radical scavenging activities of roasted maize tea were significantly different before and after roasting. The total polyphenol content of Pyeonggangok cultivar sown on April 5th was elevated about 3.60-fold before and after roasting by 3.42±0.16 and 12.22±0.67 mg gallic acid equivalents/g, respectively. Overall, total polyphenol content was higher in roasted maize tea produced using maize sown on April 5th. 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity of Gangdaok cultivar sown on April 5th was elevated about 31.6-fold before and after roasting by 7.61±1.93 and 240.37±8.82 mg Trolox equivalents (TE)/g, respectively. 2,2’-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radical scavenging activity of Pyeonggangok cultivar sown on April 5th was elevated about 5.5-fold before and after roasting by 153.84±1.32 and 843.54±3.64 mg TE/g, respectively. The correlation between proximate compositions of raw materials and quality as well as antioxidant characteristics of roasted maize tea showed overall significance.

Bacillus subtilis MC31 와 Lactobacillus sakei 383의 혼합배양으로 향상된 풍미와 GABA 함량을 지닌 청국장의 품질 특성

이가영(Ga-Young Lee),김수인(Su-In Kim),정민기(Min-Gi Jung),성종환(Jong-Hwan Seong),이영근(Young-Guen Lee),김한수(Han-Soo kim),정헌식(Hun-Sik Chung),이병원(Byoung-Won Lee),김동섭(Dong-Seob Kim) 한국생명과학회 2014 생명과학회지 Vol.24 No.10

청국장은 혈전용해능효과, 항산화효과, 항암효과 등의 여러 가지 기능성을 가지고 있으나 특유의 불쾌취로 인해 어린이들은 좋아하지 않는다. 청국장의 GABA함량과 풍미를 증진시키기 위하여 B. subtilis MC31과 L. sakei 383을 이용하여 혼합배양조건을 연구하였다. 두 균주의 비율이 1:1일 때 불쾌취가 크게 감소되었으며 점질물의 양과 점도는 일반 청국장과 비슷하였다. B. subtilis MC31과 L. sakei 383으로 37℃에서 72시간동안 발효하여 얻어진 청국장의 GABA함량이 가장 높게 나타났다. 한편, 청국장 발효 기간 동안 혼합 발효 청국장의 생균수는 B. subtilis MC31가 6일째에 최대치(log 9.13 CFU/g)를 나타냈으며 L. sakei 383은 2일째에 최대치(log 6.78 CFU/g)를 나타내었다. 혼합 발효 청국장의 일반성분으로 수분은 61.71%, 조회분은 2.05%, 조단백은 17.54%, 조지방은 8.36%, 조섬유는 1.95% 의 함량을 나타내었다. 아미노태질소는 혼합 발효한 청국장이 B. subtilis MC31을 단일 발효한 청국장보다 함량이 낮았으며 암모니아태 질소와 환원당은 혼합 발효한 청국장이 일반 삶은 콩보다 함량이 높았다. 아미노산 분석기로 측정된 Glutamic acid와 GABA의 함량은 각각 1.40 mg/g 과 0.47 mg/g 이었다.이러한 결과를 보아 단일발효보다 B. subtilis MC31과 L. sakei383를 1:1 혼합발효시 불쾌취가 줄고 발효가 진행됨에 따라 GABA함량이 가장 높게 증가하는 것을 알 수 있었다. Chungkookjang has several functional properties, such as fibrinolytic activity, anticancer effects, and antioxidant effects. However, children do not like Chungkookjang because of its foul odor. A mixed culture of Bacillus subtilis MC31 and Lactobacillus sakei 383 was used to improve the production of GABA in Chungkookjang and its flavor. Most of the foul odor of Chungkookjang was removed. The slime content and viscosity of Chungkookjang fermented in the mixed culture were similar to those of commercial Chungkookjang when B. subtilis MC31 and Lactobacillus sakei 383 were inoculated in a 1:1 ratio. The maximum GABA content was obtained when Chungkookjang was fermented with B. subtilis MC31 and L. sakei 383, which was fermented at 37℃ for 72 hr. During the period of fermentation, the viable cell number of B. subtilis MC31 reached a peak (log 9.13 CFU/g) at six days, and L. sakei 383 reached a peak (log 6.78 CFU/g) at two days. The moisture, crude ash, crude protein, crude fat, and crude fiber contents were 61.71%, 2.05%, 17.54%, 8.36%, and 1.95%, respectively. The amino-type nitrogen content of Chungkookjang fermented by B. subtilis MC31 and L. sakei 383 was less than Chungkookjang fermented by B. subtilis MC31 alone. The ammonia-type nitrogen and reducing sugar content of the Chungkookjang fermented by B. subtilis MC31 and L. sakei 383 were higher than that of steamed soybean. The glutamic acid and GABA content detected with an amino acid analyzer were 1.40 ㎎/g and 0.47 ㎎/g, respectively. These results suggest that fermentation with B. subtilis MC31 and L. sakei 383 in a 1:1 ratio removes more of the foul odor and increases the GABA content compared with single fermentation.