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고사리(Pteridium aquilinum) 뿌리 전분의 이화학적 특성에 관한 연구 -1. 전분의 일반 성상 및 화학적 특성-
조재선,Jo, Jae-Sun 한국식품과학회 1978 한국식품과학회지 Vol.10 No.1
고사리 뿌리 전분의 일반 성상 및 화학적 특성을 연구한 결과는 다음과 같다. 1. 각종 현미경으로 전분입자를 관찰한 결과 외형은 장방구형(長方求刑) 또는 누에고치형이었고 입자의 크기는 장경(長徑) $10\mu$, 단경(短經) $8\mu$이고 대부분이 직경 $5-12\mu$범위였다. 전분입자는 중앙에 hilum을 가진 단위(單位)으로서 십자형(十字形)의 birefringence를 보였다. 2. X-선분석에 의한 전분입자의 결정 구조는 전형적인 지하전분의 구조인 B형이었다. 3. 전분에는 인이 150ppm함유되어 있었으며 이는 대부분 amylopectin에 함유되어 있었다. 4. 전분의 비중은 1.49, amylose함량은 22%, ferricyanide number는 0.292, alkali number 11.03 그리고 blue value는 0.4이었다. 5. Amylose의 iodine affinity는 16.1, 분자량은 83,300, amylopectin의 분지도는 3.7%, segment당 glucose unit는 27이었다. The morphology and chemical properties of bracken (Pteridium aquilinum) root starch were investigated. The starch granules were mainly sphere and cocoon with the diameter of $5-12\mu$. Polarized micrograph indicated that the starch granule had a hilum at the center of granule, showing a crossed-birefringence. X-ray diffraction pattern demonstrated that the granules showed B-type. The density of the starch was 1.49 and the amylose content was 22%. The ferricyanide number and alkali number were 0.292 and 11.03, respectively. Proximate analysis showed that the starch contained 0.52% lipid, 0.63% ash and 150ppm phosphorus of which over 80% were found in the amylopectin fraction. The iodine affinity and molecular weight of amylose were 16.1 and 83,000 respectively. The degree of branching and glucose units per segment of amylopectin were 3.7% and 27, respectively.
밤나무 꽃과 잎의 화학성분 및 항균활성 검색 -제1보. 화학성분 조성-
조재선,조규성,Jo, Jae-Sun,Cho, Gyu-Seong 한국응용생명화학회 2003 한국농화학회지 Vol.46 No.3
밤나무의 밤꽃과 밤잎의 추출물의 항균활성을 검색하기 위하여, 이들의 화학성분을 분석하였다. 유리당 함량은 밤꽃에는 sucrose와 maltose가 많은 반면, 밤잎에는 sucrose, glucose, fructose가 가장 많았다. 탄닌은 밤잎에 1.98%, 밤꽃은 0.16%로 밤잎이 12배정도 많았다. 지방산 조성은 밤꽂과 밤잎에 linoleic acid가 가장 많았다. 밤꽃의 불포화 지방산은 61.4%, 포화 지방산은 23.1% 였으며, 밤잎은 불포화 지방산이 76.4%, 포화 지방산이 17.1%로 나타나 밤잎이 불포화 지방산 함량이 높았다. 유기산 함량은 밤꽃에 malic acid, citric acid, succinic acid, oxalic acid의 많은 순이나, 밤잎은 succinic acid, citric acid, malic acid, oxalic acid 순으로 나타났다. 아미노산 조성은 밤꽃에는 aspartic acid와 proline이 가장 많았고, 밤잎은 aspartic acid가 가장 많았으며, 아미노산의 총함량은 밤꽃이 230.33mg/100g 인데 비하여 밤잎은 1,550.36mg/100g로 약 6.7배나 높았다. 무기질은 밤꽃과 밤잎 모두에 K가 가장 많았으며, 다음은 Ca, Mg, Fe, Mn, Al의 순으로 나타났다. 비타민은 밤꽃과 밤잎 중에ascorbic acid가 각각 5.2 mg/100 g 및 6.4 mg/100 g 함유하고 있었으며, 다른 비타민은 모두 trace로 나타났다. Chemical components relevant to the characteristic antimicrobial activities of the Korean chestnut (Castanea crenata S. et Z.) leaves and flowers were analyzed. The composition of free sugar were sucrose, maltose in the chestnut flowers and sucrose, glucose, fructose in the chestnut leaves. The contains of tannin were 0.16% in the chestnut flower and 1.98% in the chestnut leaves. In fatty acids case, the linoleic contents were significantly high in the chestnut leaves and flowers. The organic acids showed high composition to succnic and citric acid in the chestnut leaves. The ammo acid compositions showed high contents to aspatic acid, proline, glutamic acid, glycine and methionine in the chestnut leaves and flowers. The total amino acid showed significantly higher in the chestnut leaves than flowers. The major minerals contained in the chestnut leaves and flowers were K, Ca, Ng, Fe, Mn and Al. Ascorbic acids were detected highly in the chestnut leaves and flowers.
조재선 한국식생활문화학회 1989 韓國食生活文化學會誌 Vol.4 No.4
About 760 papers and patents of the traditional fermented food in Korea were collected which were published during 1917-1988, and then the papers were classified, outlined and reviewed. Study of traditional fermented food was about 10% of total study on Koren foods, and that of alcoholic beverage was 50%, soy sauce and related product was 30% and kimchi was less than 20% of total study of traditional fermented foods. Though considerable amount of studies were accomplished before the World War II, but a few study was accomplished during the Korean war. The research activity is, hitherto, increasing gradually, but the systematic studies were rarely done. The studies to be investigated were processing quality of raw materials, classification, standardization, sensory quality of the product and so on.