감자를 첨가한 기능성 크림수프의 품질 특성

한경필,한재숙,소기신행,김동석,박미란,이갑랑 한국조리과학회 2005 한국식품조리과학회지 Vol.21 No.1

The purpose of this study was to investigate the quality characteristics of potato added functional cream soup. The highest crude protein (p<.01) and crude lipid (p<.001) were for the potato soup with added potato peel (S₃). The highest pH of 5.95 was for the potato soup with added potato peel (S₄). The highest lightness of 69.46(1, value) was for the potato soup with added potato peel (S₃) (p<.01). The redneess(a value) and yellowness(b value) were increased by the adding of potato peel to the potato soup(p<.01). Viscosity was increased by potato content, and was the highest for the potato soup (S₂) (p<.001). The glycoalkaloid content of the potato soup with added potato peel was 175 mg and 2.20 mg, for Si and S4 respectively. In sensory evaluation. the highest sensory scores for flavor and taste (p<.05) of mean 3.55 and 3.45, respectively, were obtained from the potato soup with added potato peel (S₄). The highest overall acceptability of mean 3.00 was for the potato soup with added potato peel (S₃) (p<.01).

감자껍질을 첨가한 기능성 쿠키의 품질 특성

한재숙,김정애,한경필,김동석,소기신행,이갑랑 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.6

The purpose of this study was to investigate the quality characteristics of functional cookies made with potato peels (cortex layer) containing high amounts of glycoalkaloid. Cookies were processed by mixing ratios of 10, 15 and 20% potato peel relatively to flour. The spread ratio of the cookies was increased with increasing potato peel addition. Texture measurement for the cookies on substituting 10% of flour for potato peel showed a decreased hardness, but the cohesiveness and springiness were increased compared to the control and other ratios. The glycoalkaloid contents of the cookies on substituting 10, 15 and 20% of the flour forpotato peel were 6.27, 9.40 and 12.54mg, respectively, which according to the USAD guidelines are safe amounts for the human body, and also enough for making functional cookies. In the sensory evaluations, the cookies with 10% of the flour substituted for potato peel had the highest scores in flavor, taste, appearance and texture.

Corynebacterium glutamicum의 Ethionine 耐性變異株에 依한 Methionine 生成에 關한 硏究

李甲郞,朴正隆,崔淸,孫在淑,李별나,李仁善 영남대학교 자원문제연구소 1985 資源問題硏究 Vol.4 No.-

This study was attempted to evaluate the formation of methionine by mutants of Corynebacterium glutamicum. STA 19 strain (thr-), threonine requiring mutant by NTG (N-methyl-N´-nitro-nitrosogua-nidine) treatment to Corynebacterium glutamicum was selected. With NTG retreatment to this strain, better production of methionine was found in ethionine resistent mutants (thr-, ethr) than wild strain and highest amount of methionine was produced in ER-108 (thr-, ethr) strain. The influence of the composition of media and several elements of the culture condition to the production of methionine were investigated. The results were as follows; 1. The Production of methionine by ER-108 strain was 800㎍/ml, and was increased to 950㎍/ml in case that cysteine was added. 2. The effect of vitamins addition on the formation of methionine revealed that sharp increase was existed only by addition of vitamin B12. In the cultivation with the addition of vitamin B12 20㎍/ml the formation of methionine was increased up to 1,500㎍/ml, 2 times as high as nonadded vitamin culture. 3. The optimal composition of media for producing methionine by ER-108 was glucose 10%, ammonium sulfate 2%, magnesium sulfate 0.1%, thereonine 400㎍/ml, cytosine 0.5mg/ml. 4. The optimal temperature, pH and time of culture for the production of methionine by ER-108 strain were 30°C, pH 7 and 72 hr, respectively.

담배(Nicotiana tabacum L.)의 Callus 培養과 Nicotine 生成에 關한 硏究

李甲郞 영남대학교 자원문제연구소 1982 資源問題硏究 Vol.1 No.-

This experiment was conducted to determine a propel medium for callus induction of stem tissue from tobacco and to examine the formation of nicotine which was the main component of tobacco. It could he observed that Linsmaier-Skoog RM 1964 basal medium containing 2,4-dichlorophenoxyacetic acid (2,4-D) 10-5M was effective for callus induction. Callus grown in a Linsmaier-Skoog basal medium containing benzyl adenine (BA) 10-6sMand naphthaleneacetic acid (NAA) 10-5M showed the fastest growth rate from 15th to 20th day after inoculation. When alkaloid produced by callus was extracted and identified by both TLC and GLC, nicotine appeared to have Rf value 0.79 in TLC and the retention time was 3 min in GLC which was exactly same as standard nicotine. Nicotine content obtained by GLC was 5.5mg per 100g on the basis of dry wt. Nicotine formation was accelerated in a Linamaier-Skoog basal medium containing NAA, but in the medium containing 2,4-D. From these results it could be stated that nicotine formation could be artificially controlled by auxin treatment.

Brevibacterium flavum의 Auxotrophic Mutants에 의한 L - Threonine 生成에 관한 硏究

이갑랑(Kap-Rang Lee),박동철(Dong-Cheol Park) 한국식품영양과학회 1987 한국식품영양과학회지 Vol.16 No.4

本 實驗은 細菌에 의한 L-threonine의 효율적인 生成을 검토할 目的으로 Brevibacterium flavum ATCC 14067을 사용하여 L-threonine 生成能이 우수한 菌株를 選拔하기 위해 변이원인 N-methyl-N'-nitro-N-nitrosoguanidine (NTG)로 처리하여 突然變異株를 誘導한 後, 다시 methionine 영양요구주, lysine 영양요구주, isoleucine 영양요구주, methionine 및 isoleucine 영양요구주를 選拔하였다. 또한 選拔된 영양요구성 변이주들 중에서 L-threonine 生成能이 原菌에 比해 3~4倍 정도 우수한 B-13菌株(met-)를 選拔하여 L-threonine 生成力, 培地 組成 및 培養에 따른 몇가지 要因들에 대하여 실험한 결과 다음과 같은 結果를 얻었다.<br/> 1. L-threonine 생성량은 원균주가 1.4㎎/㎖에 비해 methionine 영양요구성 변이주인 B-13은 4.86㎎/㎖로서 약 3.5倍의 높은 생성량을 나타내었다.<br/> 2. B-13에 의한 L-threonine 生成에 적당한 培地組成은 glucose 10%, ammonium sulfate 2%, potassium phosphate monobasic 0.2%, magnesium sulfate 0.05%, biotin 200㎍/ℓ, thiamine 300㎍/ℓ이였으며 nicotinic acid 0.05%첨가시 더욱 증가 되었다.<br/> 3. B-13에 있어서 유기영양원에 대한 효과는 yeast extract와 peptone이 양호하였으며 영양요구물질인 metionine은 100㎍/㎖가 적당하였으며 aspartic acid와 homoserine 첨가시 L-threonine 생성이 증가되였으며 lysine 첨가시에는 감소하는 경향이 나타났다.<br/> 4. B-13에 의한 L-threonine 생성에 가장 적절한 pH는 7.0~8.0이였으며 培養日數는 4日이 적당하였다. This study was attempted to increase the production of L-Threonine by Brevibacterium flavum ATCC 14067. To select the strain which produce the highest threonine, mutants were induced by N-methyl-N'-nitro-N-nitrosoguanidine treatment. The composition of media and cultural condition for its overproduction of threonine were also studied. In a threonine producer, strain B-13(Met-) was the strain producing the highest amount of threonine among methionine, lysine and isoleucine auxotrophs.<br/> The following results were obtained.<br/> 1. The wild strain and B-13(Met-) produced threonine 1. 4㎎/㎖ and 4.86㎎/㎖ respectively.<br/> 2. The optimum composition of medium for producing threonine by Brevibacterium flavum B-13 was glucose 10%, ammonium sulfate 4%, potassium phosphate monobasic 0.2%. magnesium sulfate 0.05%. biotin 200㎍/l, thiamine 300㎍/l,. Addition of nicotinic acid also led to increase L-threonine production.<br/> 3. In addition of organic nutrients to the fermentation medium. peptone were effective and addition of methionine 100㎍/㎖ produced the highest amount of L-Threonine. Aspartic acid and homo serine were also effective when these amino acid were added to the fermentation medium.<br/> 4. Cultural conditon on threonine production by B-16 were investigated. The optimum pH was 7.0-8.0. The highest amount of threnine was produced after 4 days of cultural period.

마늘의 Callus 배양과 Alliin 생성에 관한 연구

이갑랑(Kap-Rang Lee),김준희(Jun-Hee Kim),박동철(Dong-Cheol Park) 한국식품영양과학회 1991 한국식품영양과학회지 Vol.20 No.1

This is study was conducted to find out the effect of various plant hormones on the growth of garlic callus and to determine the effects of sulfur and nitrogen on the formation of alliin. The following results were obtained. The callus was grown effectively on the basal Linsmainer and Skoog medium supplemented with 10^(-6)M of kinetin and 2, 4-dichlorophenoxyacetic acid. When alliin produced by callus were extracted and identified by PPC, allin appeared to have Rf value 0.21 in PPC which was exactly same as standard and it gave a deep red colar by Grot's reagent. The highest amount of alliin which is produced in callus culture was 270㎎ per 100g of dry weight in the basal Linsmaier and Skoog medium supplemented with 100% of NO^(-3) as a nitrogen source.

辛味種 고추의 食品 및 營養學的 硏究 : III. 고추 培養 Callus에 있어서 Capsaicinoid의 生成 III. Formation of Capsaicinoid in Cultured Callus of Capsicum annuum L.

李甲郞,崔奉順 영남대학교 자원문제연구소 1988 資源問題硏究 Vol.7 No.-

This experiment was carried out to find out the proper medium for callus induction and the condition of callus culture of fruit tissue taken from hot pepper(Capsicum annuum L.). The formation of capsaicinoid which was the main component was also investigated. Production of capsaicinoid during culture was monitored by gas chromatography, gas chromatograph-mass spectrometry(GC-MS), and mass fragmentography. In addition, the formation of capsaicinoid was determined when vanillylamine and 8-methylnonanoic acid were added as precursors. It was observed that Linsmaier-Skoog RM 1964 basal medium containing 2,4-dichlorophenoxyacetic acid(2,4-D) at level of 10-5M and kinetin 10-6M was most effective for callus induction. The higher growth rate was observed on 15 to 20 days after inoculation. Capsaicinoid formed from cultured callus appeared to have retention time 5 min. on GLC which were exactly same as the standard capsaicin. The mixture appeared on GLC was identified as nordihydrocapsaicin, capsaicin and dihydrocapsaicin by GC-MS, respectively. Production of capsaicinoid increased gradually as culture period was proceeded. After 25 days of culture, 1182rg of capsaicinoid were formed per 100g dry wt. of callus tissue. Total capsaicinoid homologues produced were consisted of 498μg of capsaicin, 500μg of dihydrocapsaicin and 183μg of nordihydrocapsaicin per 100g of dry wt. of callus, respectively. The presence of 5mM each of vanillylamine and 8-methylnonanoic acid in the medium accelerlated the formation of dihydrocapsaicin twice as much as the amount that were formed without the addition.

고추 品種에 따른 capsaicinoids 함량

이갑랑(Kap-Rang Lee) 한국식품영양과학회 1977 한국식품영양과학회지 Vol.6 No.1

고추의 total capsaicinoid 함량을 몇 가지의 品種別, 産地別로 분석하고, 또한 이들 시료에 대해 capsaicinoid 同族體別로 分析한 결과 total capsaicinoid 함량은 品種에 따라 현저한 차이가 있었다.<br/> total capsaicinoid 함량에 대한 capsaicin의 비율은 中國産 고추(66~73%)가 日本産(49~57%) 및 한국산 고추(38%)보다 훨씬 높은 비율을 보였다. 그러나 dihydrocapsaicin의 비율은 한국산 고추(46~48%)가 中國産(22~27%) 및 日本産 고추(27~37%) 보다 높은 비율을 나타내었다. The total capsaicinoids content of red pepper were determined according to the varieties and places of production. These samples were also analyzed on the analogues and homologues of capsaicinoids of the pepper.<br/> The following results showed that the capsaicinoids content was highly different between varieties of the pepper, and the ratio of capsaicin to total capsaicinoids was higher in product of China(66~73%) than that of Japan(49~57%) and Korea(38%). However, product of Korea(46~48%) showed higher ratio of dihydrocapsaicin than that of Japan (27~37%) and China (22~27%).

新 甘味 資源 Stevioside의 安全性에 關한 硏究

李相稷(Sang Jik Lee),李甲郞(Kap Rang Lee),朴正隆(Jyung Rewng Park),金光秀(Kwang Soo Kim),蔡範錫(Bum Suk Tchai) 한국식품과학회 1979 한국식품과학회지 Vol.11 No.4

감자즙을 첨가한 기능성 식빵의 품질 특성

한경필(Gyeong-Phil Han),이갑량(Kap-Rang Lee),한재숙(Jae-Sook Han),小機信行(Nobuyuki Kozukue),김동석(Dong-Seok Kim),김정애(Joung-Ae Kim),배종호(Jong-Ho Bae) 한국식품과학회 2004 한국식품과학회지 Vol.36 No.6