한국산 밤꿀의 휘발성 향기성분

강귀환 ( Kui Hwan Kang ) 한국응용생명화학회 1998 Applied Biological Chemistry (Appl Biol Chem) Vol.41 No.1

Composition of volatile flavor components of chestnut flower sand honey were investigated by GC and GC-MS. A total of 64 components including 14 aromatic compounds, 13 hydrocarbons, 7 fatty acids, 4 terpenes, 12 oxygenated hydrocarbons, and 7 misellaneous compounds and a total 41 components including 7 aromatic compounds, 16 hydrocarbons, 12 fatty acids, 1 terpene, 2 oxygenated hydrocarbons, and 3 misellaneous compounds were identified from total volatile concentrates of chestnut flower and honey respectively. The main components of flower volatile were 2-phenyl ethyl alcohol, 1-phenyl ethyl alcohol and benzyl alcohol which comprise 49.02% of this volatiles The main components of flower volatile were 2-phenyl ethyl alcohol, 1-phenyl ethyl alcohol and benzyl alcohol which comprise 49.02% of this volatiles. Aromatic compounds such as 2-phenyl ethyl alcohol, benzyl alcohol, 1-phenyl ethyl alcohol, 1-(2-aminophenyl) ethanone act as major contributor to the characteristic honey-like flavor of chestnut honey.

두부제조시 해조류 첨가 효과

백승화,강귀환,최선남 한국식품영양학회 1996 韓國食品營養學會誌 Vol.9 No.4

두유에 해조류(미역, 다시마, 김, 파래, 청각) 마쇄물을 10% 혼합(대두에 대하여 1∼5%)하여 20% Mgcl_2로 만든 해조두부와 일반두부의 품질특성을 비교한 결과 미역첨가 두부가 가장 양호하였다. 두부수율은 일반두부에 비하여 김, 청각 첨가두부만이 낮았고, 단백질함량은 파래첨가 두부만 낮았다. 해조두부의 관능평가결과 미역첨가 두부가 맛, 색, 조직감이 우수하여 기호성을 향상시킬 수 있었다. 두부의 무기질 함량은 청각첨가 두부가 가장 낮았고, Mg, K, Ca, Na순이었다. 미역의 첨가량이 증가할수록 대조구의 두부보다 수율, 단백질, 및 무기물 함량이 증가하였고, 관능평가결과 1% 첨가시양호하였다. 이때 Ca, K등의 함량이 증가하였다. 미역마쇄물을 1% 첨가한 두부는 경도는 감소하였으나 탄성, 점성, 씸힘성, 껌성이 증가되었고, Hunter색도는 L, a값이 저하되었으나 b값이 증가되었고, 아미노산 함량의 경우 히스티딘, 티로신, 루신, 페닐알라닌만 감소하였다. 티로신과 리신은 뚜렷한 변화가 있었고, 지방산 함량은 포화지방산 및 일가불포화지방산은 증가하였으나 다가불포화지방산은 약간 감소하였다. This study was performed to investigate some quality characteristics of tofu prepared from soybean milk and various seaweed(Undaria pinnatifida, Laminaria japonica, Porphyra tenera, Enteromorpha sp., Codium sp.) pulps in the ratio of 9:1(v:v) with 20% MgCl_2. The yields of tofu containing Undaria pinnatifida, Laminaria japonica, or Enteromorpha sp., increased but Porphyra tenera, Codium sp. decreased in comparison with tofu prepared from whole soybean milk. The protein content of tofu containing Undaria pinnatifida, Laminaria japonica, Porphyra tenera, or Codium sp. increased but Enteromorpha sp. decreased in comparison with the tofu prepared from whole soybean milk. The content of Ca in Undaria pinnatifida, Porphyra tenera added tofu was higher than that of the tofu prepared from whole soybean milk or other seaweeds added tofu. In sensory evaluation the texture. color, taste of tofu were favored with the addition of sea mustard(Undaria pinnatifida) pulp than that of the tofu, prepared from whole soybean milk or tofu, prepared orther seaweed. Tofu prepared was possible with adding 0.5∼1.5% sea mustard to soybean milk but the feasible added amount level was 1% of sea mustard. The yields, protein Ca, and K content of tofu were increased by the more adding amount of sea mustard than of the tofu prepared from whole soybean milk. The hardness values of 1% sea mustard added tofu, were decreased than that of the tofu prepared from whole soybean milk ; on the other hand, elasticity, cohensiveness, gumminess and brittleness of tofu with sea mustard increased. The L and a values of tofu were lower and b valuse were higher with the addition of 1% sea mustard. The content of histidine, tyrosine, leusine, and pyenylalanine were decreased but the other amino acid were increased in tofu prepared from 1% sea mustard pulp added to soybean milk. The saturated farry acid and monoene fatty acid content of tofu were increased and C_18:2, C_18:3(γ), C_18:3, C_20:5, of polyene fatty acid were slightly decreased in tofu prepared from 1% sea mustard pulp added to soybean milk.

합성배지를 이용한 고온성 느타리버섯의 자실체 형성에 관한 연구

홍재식,강귀환 한국균학회 1983 韓國菌學會誌 Vol.11 No.3

동면 어류의 시기별 근육성분 분포에 관한 조직학적 관찰 : 2 . 짱뚱어(Boleophthalmus pectinirostris)근육조직중 탄수화물 , 단백질 및 지방질 분포의 변화 2 . Distributional Changes of Carbohydrate , Protein and Lipid Components in the Muscle Tissues of Mudskipper , Boleophthalmus pectinirostris

김종배,홍재식,박일웅,이근광,강귀환,김현옥 한국어류학회 1995 韓國魚類學會誌 Vol.7 No.2

짱뚱어를 대상으로 산란기 전(6월), 산란기 후(9월)와 동면 직전(11월), 동면직후(4월)에 있어 雌雄 각각에 대한 근육성분의 조성을 분석하고 주요 肉성분에 대한 조직내 분포를 검토한 결과는 다음과 같다. 肥滿度는 암컷은 산란기 전, 숫컷은 산란기 후가 다소 높았으나 동면후는 가장 낮았다. 수분 함량은 雌雄 모두가 산란기 후가 가장 적으나 동면 직후가 가장 많았고 조단백질은 산란기 후에, 조지방은 암컷은 산란기전, 수컷은 산란기 후가 가장 많아 수분과 조단백질 사이 (암컷, 수컷), 그리고 수분과 조지방 함량 사이(수컷)의 변화양상이 대체로 相補的 관계를 이루었고 탄수화물함량은 雌雄 모두가 동면직전에 다소 많았고 동면직후에 가장 적었다. 근육조직의 PAS염색강도가 산란기 전에는 비교적 근육조직 전반에 걸쳐 높게 나타났고 동면직후는 점액층과 표피층이 다소 높은 경향이었으나 뚜렷한 차이는 인지할 수 없었다. Sudan black B 염색결과, 지방질 염색반응이 산란기 전과 후에는 주로 점액층과 표피및 피하층에 나타났고, 피하조직 세포 사이에서도 다소 인지되었다. 동면 직전과 직후에는 조직전반에 걸쳐 염색반응이 산재된 경향이었으나 동면직후는 그 정도가 다소 적은 편이었다. The seasonal changes in the muscle components of hibernant fish, amphibious mudskipper (Boleopthalmus pectinirostris), caught during the period between June 1993 and April 1994 were studied. The distributional changes of its major components in each muscle tissues was also observed before and after spawning and hibernation. Moisture content was the lowest after spawnig season and the highest just after hibernation, but crude protein was the highest after spawning season. Crude lipid in female was the highest before spawning season, while in male it was the highest after spawning season, but both of female and male the lowest just after hibernation. Carbohydrate content in female and male showed the highest value just before hibernation and tended to decrease thereafter. In case of mudskipper, dyeing distribution was more or less spread in almost all of the tissues after spawning season but showed nearly no difference just after hibernation with the exception of small increase in dyeing degree of muco layer and epidermis layer. Investigation of mudskipper muscle tissue through the method of sudan black B dyeing yielded the results as follows ; lipid component in mudskipper in seasons before and after spawning season was percieved as mainly distributed in muco layer, epidermis and hypodermis layer respectively and also percieved a little between hypodermis subscutoneus cells. In season just before hibernation, it prevailed in almost all of the tissues, contrary to the weakness in its distribution degree just after hibernation.

산패유를 이용한 느타리버섯 균사체의 생산

정기태(Gi-Tai Jung),주인옥(In-Ok Ju),강귀환(Kui-Hwan Kang),박일웅(Il-Woong Park),홍재식(Jae-Sik Hong) 한국생물공학회 1996 KSBB Journal Vol.11 No.5

미역과 파래의 지방산 조성

홍재식(Jai-Sik Hong),권영주(Young-Ju Kwon),김영희(Young-Hoi Kim),김명곤(Myung-Kon Kim),박일웅(Il-Woong Park),강귀환(Kui-Hwan Kang) 한국식품영양과학회 1991 한국식품영양과학회지 Vol.20 No.4

우리나라 근해에 자생하는 해조류인 미역(Undaria pinnatifida)과 같은 파래(Enteromorpha compressa)의 지방산 조성을 계통적으로 분석코저 silicic acid column chromatography와 gas liquid chromatography에 의해 검토한 결과 미역과 파래의 총지방질 함량은 각각 1.8%와 0.7%이었으며 총지방질중 중성, 당, 인지질의 조성비는 미역은 3.5 : 74.1 : 22.4%이었고 파래는 33.1 : 48.4 : 18.5%이었다. 미역과 파래 총지방산의 조성은 각각 saturates 28.5%와 33.2%, monoenes 9.8%와 10.8%, polyenes 61.7%와 56.0%로 고도 불포화지방산의 함량이 가장 많은 비중을 차지하고 있었다. ω-3계열의 지방산은 총지방산 조성 중 각각 27.4%와 24.7%를 차지하고 있었으며 특히 당지질에서 그 함량이 가장 높은 분포를 보였다. 미역과 파래의 함유되어 있는 ω-3계열 지방산의 함량은 C_(18:4)(15.9%와 17.1%), C_(20:5)(10.6%와 6.0%) 등에서 높았다. The contents of total lipids from Korean marine benthic algae Miyeok(Undaria pinnatifida) and Pare(Enteromorpha compressa) were 1.8% and 0.7% on the dry basis, respectively. They were fractionated by silicic acid column chromatography and identified by gas liquid chromatography. The ratios of neutral lipids, glycolipids and phospholipids in total lipids were 3.5 : 74.1 : 22.4 in Miyeok and 33.1 : 48.4 : 18.5 in Pare. Total fatty acids in Miyeok and Pare were composed of 28.5 and 33.2% of saturates, 9.8 and 10.8% of monoenes, 61.7 and 56.0% of polyenes, respectively and the polyunsaturated fatty acid was the most predominent component. ω-3 polyunsaturated fatty acids were C_(18:4)(15.9 and 17.1%) and C_(20:5)(10.6 and 6.0%).