밤 脂質 成分의 分析 : 제1보. 內果肉 및 外果肉의 脂質組成 Part Ⅰ. Composition of lipid fraction of inner and outer part of chestnut

李鍾旭,김재욱(욱자한문지원안됨) 한국응용생명화학회 1982 Applied Biological Chemistry (Appl Biol Chem) Vol.25 No.4

銀寄, 鹿鳥, 霜被의 3가지 밤 品種을 試料로 하여 果肉을 內果肉과 外果肉으로 나눈 후에 遊離脂質 및 結合脂質을 抽出 하고 그의 脂質組成 및 構成脂肪酸을 column chromatography, gas chromatography에 의하여 分離, 定量하였다.밤의 總脂質의 평균함량(固刑物當)은 內果肉에 1.84%, 外果肉에 1.95%였으며 이 중에서 遊離脂質은 內果肉에 1.26%, 外果肉에 1.63%이나 結合脂質은 內果肉에 0.58%, 外果肉에 0.32%로서 유리지질이 결합 지질보다 2~5배 많았으며 外果肉에 특히 유리지질이 많았다.遊離脂質 중의 中性脂質은 평균 39.5%로 結合脂質의 4%보다 10배 정도 많았으나 外果肉에 있어서는 遊離脂質 중의 중성지질이 56.6%로서 더욱 많았다. 糖脂質의 평균함량은 유리지질에 22.0%, 결합지질에 17.0%였으며 燐脂質의 평균함량은 유리지질에는 6.9%였으나 결합지질에는 10.5%로써 그 含量이 많았다.밤의 遊離脂質을 구성하는 주요 지방산은 linoleic acid, palmitic acid 및 linolenic acid이나 結合脂質에는 palmitic acid가 40.1%로 가장 많았고 linoleic acid, linolenic acid가 그 다음으로 적었다. 또한 결합지질에는 飽和脂肪酸이 유리지질에서 보다 2배 정도 많았다. Free and bound lipids of both inner and outer part in the edible portion of 3 varieties of chestnuts(Castanea crenata) were extracted and fractionated into neutral lipid, glycolipid and phoepholipid, by silicic acid column chromatography. Fatty acid composition of each fraction was examined with gas chromatography. Lipid contents in chestnut on dry weight basis were 1.84% in inner part(1.26%-free lipid and 0. 58% bound lipid) and 1.95% in outer part (1.63%-free lipid and 0.32%-bound lipid). Free lipid content was 2~5 times higher than bound lipid content and was more abundant in the outer part. Neutral lipid content of the free lipid in the inner part was 39.5%, approximately 10 times as much as that of the bound lipid, but in the outer part, the former was 56.6%. Glycolipid content was 22. 0% in the free lipid and 17.0% in the bound lipid. Phospholipid content was 6.9% in the free lipid and 10.5% in the bound lipid. The predominant fatty acids were linoleic acid, palmitic acid and linolenic acid in the free lipid, and palmitic acid, linoleic arid and linolenic acid in the bound lipid, Therefore, saturated fatty acid content in the bound lipid was 2 times higher than in the free lipid.

한국산 양다래의 재배지역과 경도에 따른 품질 요인 분석

김동연,이종욱,정영민 全南大學校 農漁村開發硏究所 1991 農業科學技術硏究 Vol.26 No.-

한국산 양다래의 주요 품종인 Hayward, Abbott, Bruno를 재배지역별로 경도에 따른 품질분석을 실시한 결과는 다음과 같다. 경도는 제주산 Abbott가 제일 높았으며 지역에 따른 차이에서도 위도가 낮은 제주 지역의 Hayward가 경도가 높은 경향을 나타내었다. 그러나 해남 읍산의 Hayward는 D 그룹(2.2kg/㎠ 이상)이 35.9%이었다. 과실 경도에 따른 적정산도는 1.93-2.47% 범위였으나 제주시산 Hayward가 비교적 산함량이 많앗고 서귀포산 Hayward가 비교적 낮은 경향을 보였다. Brix 당도를 보면 해남읍산 Hayward가 16.0% 내외로써 가장 높았고 서귀포산 Hayward가 평균 13.0%로써 가장 낮았다. 유리당은 주로 glucose와 fructose이었으며 과실에 원래 함유되어 있을 것으로 예상되는 sucrose는 숙성중 invertase에 의해 분해된 것으로 생각된다. 품종과 지역에 따라 유기산 함량은 상당히 다른 경향을 나타내고 있으나 전체적으로 citric acid의 함량이 가장 많았다. chlorophyll 함량은 지역과 품종에 따라 차이를 나타내고 있으나 chlorophyll a:b의 비율은 1.3~1.5 내외로써 거의 일정한 값을 보여주고 있다. Kiwifruits (Actinidia chinensis Planch, cv. Hayward, cv. Bruno and cv. Abbott) were grouped into four groups based on its fruit hardness after storage at 2℃ for three months. Most of Hayward cultivars from the Che-ju area were belonged to C group (1.6-2.1kg/㎠) by hardness. It was shown that these fruits were suitable for the direct use as fresh state. Contents of various components prepared from the four fruit groups were determined. There was no significant difference in the contents of acidity, soluble solids, free sugars(glucose and fructose) and ascorbic acid. However the contents of organic acids (citric and malic acid) were closely associated with the degree of fruit hardness and the cultivating area.

培養鷄胚筋細胞分化에 미치는 細胞融合促進物質의 영향

朴映淳,朴鍾君,金賢玉,金鍾鎬,李東燁,金完柱 圓光大學校 1988 論文集 Vol.22 No.2

培養鷄胚筋細胸 分化에 미치는 促進物質의 영향을 알아보고자 2가양이온 (Ca2+, Mg2+) 胸胚抽出物 (EE), polyethylene glycol (PEG), 再生中인 도마뱀 (Lacertilia)꼬리 추출물 (BE)을 처리하여 細胸融合指數를 비교 조사하였다. 정상배양시의 細胸融合指數는 배양시작 70 시간에 최대에 달했으며 더이상 증가하지 않았고, Ca2+와 Mg2+ 처리할 경우에는 농도가 증가할수록 細胸融合指數는 저하되고, 근세포의 굵기도 정상세포보다 가늘고 핵이 모여있었다. Polyethylene Glycol (PEG)와 Blastemata Extract (BE) 처리군에서는 대조구와 큰 차이가 없는 것으로 나타났다. 鷄胚抽出物 (EE) 을 筋細胞分化에 필수적이나 과량으로 添加시에는 細胞融合은 억제되고 세포수는 증가되는것으로 나타났다. To study the effects of promoting factors on the differentiation of muscle cells, chick embryonic myoblasts were cultured with divalent cations (Ca2+, Mg2+) Chick embryo extract (EE), Polyethylene Glycol (PEG) and Blastema extract of Lacertilia (BE). Fusion index and Growth ratio were measured at various culture time. The fusion index of normal myoblast culture was reached maximum at 70 hours and the divalent cations (Ca2+, Mg2+) treated groups were decreased at higher concentration. The cellular formation of myoblasts treated with divalent cations was thiner and more aggregated between nuclei than that of normal myoblasts calture was. When polyethylene glycol (PEG) and Blastema extract of Lacertilia (BE) were treated to the myoblasts, tha fusion indices were similar to the control. Embryo Extract (EE) was seemed to be necessary for the fusion of chick embryonic myoblasts in culture, however, when excess of EE was added the fusion index was decreased and the number of cells was increased.

유색미를 첨가하여 제조한 유과의 품질

이유석,정해옥,이종욱 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.5

Yukwa was prepared with the glutinous rice by the addition of different ratio of pigmented rice (0, 3, 5, 7, 10%) and were steeped for 7 days at 20℃. No significant differences were found among the samples when the textural properties of Yukwa dough and base were measured using a texture analyzer. But the crispness was decreased with the increase of the addition level of pigmented rice. The redness (a value) and yellowness (b value) of the dough and Yukwa base were increased and the lightness (L value) was decreased as the addition levels increased. The expansion rate of Yukwa was decreased with the increase of addition levels. The overall acceptability of Yukwa prepared with the addition of 7% pigmented rice was the best in the sensory evaluation.

팜유로 튀긴 유과의 저장 중 품질 변화

이유석,정해옥,이종욱 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.1

콩기름과 팜유로 튀긴 유과를 20℃와 50℃에 저장하면서 분석한 결과 콩기름으로 튀겨 50℃에 저장한 유과의 산가는 2주에는 0.78mg/g에서 4주에 9.35mg/g으로 급격한 증가를 하였으나 팜유로 튀긴 유과는 저장 6주까지 변화가 없다가 저장 8주에서 2.08mg/g을 나타내었다. 과산화물가의 경우 콩기름으로 튀긴 유과를 50℃에서 저장하였을 때 저장 4주까지 급격한 증가를 보이다 4주 이후 감소하였다. 저장 기간에 따른 지방산의 변화는 20℃ 저장의 경우 저장 전과 큰 차이를 보이지 않았지만 50℃ 저장의 경우 콩기름과 팜유 모두 palmitic acid, stearic acid 및 oleic acid는 저장기간이 경과함에 따라 증가하였고 linoleic acid와 linolenic acid는 감소하였다. 또한 관능검사 결과 콩기름으로 튀긴 유과는 4주 이후 이취미가 발생하기 시작하여, 7주가 지난 후에는 이취미가 보다 강하게 발생하였지만 팜유로 튀긴 유과는 4주째에 이취미가 약간 발생하였으나, 그 정도가 미미하였고, 8주째에도 이취미가 강하게 발생하지 않았다. 따라서' 유과 튀김시 콩기름을 팜유로 대체한다면 종래 방법으로 제조된 유과에 비해 저장 기간이 증가할 것으로 사료된다. Yukwa is a popular Korean traditional fried rice snack. The high fat content and porous structure of Yukwa cause it to become rancid rapidly. For extending the shelf-life of Yukwa, the Bandegi was fried with palm oil and soybean oil. The stability of Yukwa in lipid oxidation was determined by acid value(AV), peroxide value(POV), composition of fatty acid and sensory evaluation during & weeks of storage at 20℃ and 50℃. As the storage time increased, the AVs of soybean oil and palm oil during storage at 50℃ were increased up to 42.64 and 2.09 mg/g, respectively. The POV of soybean oil during storage at 50℃ was increased up to 4 weeks and then decreased. And as the storage time increased, the contents of stearic and oleic acid were increased, while linoleic and linoleic acid were decreased.

Distribution of Lipoxygenase Activity Among Flours from Different Milling of Wheat

Chong-Ouk Rhee,Toshio Sugimoto,Yukio Kawamura 한국식품과학회 1993 Food Science and Biotechnology Vol.2 No.1

창평쌀엿의 저장온도에 따른 품질특성의 변화

이종욱(Chong-Ouk Rhee),박근형(Keun-Hyung Park),석호문(Ho-Moon Seog) 한국식품과학회 1992 한국식품과학회지 Vol.24 No.5

Clostridium botulinum 포자의 방사선저항과 NaCl 민감성과의 관계

이종욱(Chong - Ouk Rhee),김성기(Sung - Kih Kim) 한국미생물생명공학회 1976 한국미생물·생명공학회지 Vol.4 No.1

Nanostructured Electrostrictive Systems: Electric Actuation of Nanostructured Thermoplastic Elastomer Gels with Ultralarge Electrostriction Coefficients (Adv. Funct. Mater. 17/2011)

Kim, Bori,Park, Youn Duk,Min, Kyoungho,Lee, Jin Hong,Hwang, Seung Sang,Hong, Soon Man,Kim, Bong Hoon,Kim, Sang Ouk,Koo, Chong Min WILEY‐VCH Verlag 2011 Advanced Functional Materials Vol.21 No.17

<P>Without any contact with electrodes, nanostructured elastomers can electrically actuate, as reported by Sang Ouk Kim, Chong Min Koo, and co‐workers on page 3242. The cover image illustrates the electric actuation of nanostructured materials, dominated by a true electrostriction mechanism. The degree of surface polarization on the interface between mismatched dielectrics is expressed by the surface color of the dispersion phases. </P>

Dynamic Deformation Under a Modified Split Hopkinson Pressure Bar Experiment

Ouk Sub Lee,Seung Suk You,Ju Ho Chong,Hee Soo Kang 대한기계학회 1998 KSME International Journal Vol.12 No.6