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홍성현 ( Seong Hyun Hong ),조경현 ( Gyung Hyun Jo ),주완택 ( Wan Taek Ju ),박노동 ( Ro Dong Park ) 한국키틴키토산학회 2010 한국키틴키토산학회지 Vol.15 No.2
매미 허물로부터 화학적 처리법으로 키틴을 분리하고 그 물리화학적 특성을 조사하였다. 얻어진 키틴은 백색의 분말 형태였으며 그 수율은 31.7%였다. 매미 키틴은 30℃에서 진한 염산 가수분해 반응으로 올리고당으로 분해되었으며, 반응시간에 따라 키틴의 분해율은 증가하여 24시간에는 44.0%의 분해율을 기록하였다. GlcNAc1-3의 함량 비율은 반응 0.5시간에 66.5%, 반응 12시간에는 84.4%로 증가하였다. 반응 24시간에는 단당 GlcNAc의 함량이 79.4%를 차지하였으며, 4당 이상은 검출되지 않았다. 매미허물 키틴은 게, 새우 키틴과 같은 형태의 FT-IR 스펙트럼 양상이 나타나 α-chitin으로 확인되었고, 아세틸화도는 88.1%로 조사되었다. 매미 허물 키틴의 X-선 회절 분석결과 2θ = 9.4˚, 19.4˚에서 면간격이 9.39 Å와 4.60 Å로 각각 측정되었으며, 결정화도 및 결정크기의 값은 각각 81.9%, 4.6 nm로 α-chitin인 게, 새우 키틴의 특성치와 유사하였다. In this study, the physicochemical properties of the chitin isolated from cicadae (Platypleura kaempferi) periostracum was investigated. The prepared chitin was white flake form and the yield was 31.7%. The chitin was degraded into oligosaccharide during acid hydrolysis at 30℃ with concentrated HCl. The hydrolysis rate was 6.8% only after 0.5 h reaction, but increased to 44.0% after 24 h reaction. In distribution of the oligosaccharides in the hydrolyzates, ratio of GlcNAc1-3 content increased from 66.5% after 0.5 h reaction to 84.4% after 12 h reaction. The ratio of monomer GlcNAc content was 79.4% after 24 h reaction and no oligosaccharides bigger than GlcNAc4 was detected. It is found that cicadae periostracum chitin belongs to α-chitin resulting from the FT-IR spectra similar with those of crab and shrimp chitins. In X-ray diffractometer, two peaks were exhibited at 2θ = 9.5˚ (interplanar distance: 9.36Å) and 2θ = 19.4o(4.58Å). The crystallinity index and crystal size of the chitin were determined to be 81.9% and 4.6 nm, respectively, which are similar with those of crab and shrimp chitins, again confirming that cicadae periostracum chitin belongs to α-chitin. The degree of acetylation of cicadae periostracum chitin was calculated to be 88.1%.
홍게 껍질 부산물의 탈회분 공정 중 젖산 분비 미생물의 효과
조경현 ( Gyung Hyun Jo ),김도용 ( Do Yong Kim ),정우진 ( Woo Jin Jung ),박노동 ( Ro Dong Park ) 한국키틴키토산학회 2011 한국키틴키토산학회지 Vol.16 No.2
Lactic acid-producing bacterium Lactobacillus delbrueckil subsp. delbrueckil KCTC-1047 was applied to decalcify red crab shells with variable particle sizes (A:12.7~5.0 mm, B:5.0~1.68 mm, C:1.68~0.84 mm, and D:0.84~0.25 mm). At day 5, cell growth in particle size D showed the highest value of 11.4 log cfu/ml, and pH in particle size D was the lowest value of 4.1. The residual dry weight in the culture broth was the lowest in particle size C. During the fermentation, total titratable acidity of particle size D was increased to 19.4% at day 5. Demineralization rate of crab shell in D, A, B, and C particle size was 66.37%, 64.37%, 62.02%, and 61.86%, respectively, at day 5 after fermentation of the lactic acid bacteria. Residual glucose concentration in the culture broth of particle size A was the lowest value of 1.08%. All together, these results indicate that the effect of particle size on the demineralization of crab shells by the lactic acid-producing bacteria is limited.
오인재 ( In Jae Oh ),고성애 ( Xing Ai Gao ),조경현 ( Gyung Hyun Jo ),김영주 ( Young Ju Kim ),박노동 ( Ro Dong Park ) 한국키틴키토산학회 2009 한국키틴키토산학회지 Vol.14 No.2
In order to input chitin and chitosan into pharmaceutical, biotech, cosmetic, and dietary supplementation, the product consistency and safety will become important for consideration by regulatory authorities. To compare internationally the specification and regulation of chitosan-related products, data has been collected and analyzed in definition, application and function, physicochemical and biological quality criteria, analysis method, and regulatory authority.
홍상필,김은미,조경현 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.2
To develope a sauce using Gochujang which can give foreigners good overall acceptance such as good flavor, taste, color, viscosity and versatility to many foods, we studied on the rheological properties and color control, recipes with spices, herbs, syrup, salt and flavor ingredients and sensory evaluation by Chinese, American and Japanese including Korean. From the survey, the Americans suggested that the proper fellow food of Gochujang sauce be fried chicken, barbecue, hamburger and pizza, and hoped to reflect red color, low viscosity, hot taste, low sweetness, salty and sourness and diet effect. The Chinese suggested pork and fried food as a fellow food with Gochujang sauce and showed similar opinion in the sensory attributes like the Americans except sweetness. When 5% of starch and xanthan gum was added to sauce, respectively, the yield stress of Gochujang sauce showed 33.21 Pa similar to tomato ketchup. In fluidity measured by voistic flow meter, Gochujang sauce showed 6.2 cm/30sec more or less faster than tomato ketchup which showed 4.7 cm/30sec. Gochujang sauce tended to show strong red color and lightness as pH decreased. The pH adjustant and Paprica oleoresin(2%) improved a value to 12.11 and L value to 24.24 similar to tomato kechup(a:12.42, L:25.48). The 1st gochujang sauce product showed 4.50 to 5.75 points in the overall acceptance in the consumer test including foreigners and koreans. However, the 2nd Gochujang sauce product showed 5.90 points and 6.30 points in the pizza and fried chicken, respectively, in the same consumer test. Therefore, we propose that Gochujang can be used for developing sauce products which is most acceptable for various foreigners.