http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
염지제 종류와 혼합에 따른 기계발골 계육의 가공 특성과 저장성
강수용,박기수,최양일,이상화,어중혁,Kang, Soo-Yong,Park, Ki-Soo,Choi, Yang-Il,Lee, Sang-Hwa,Auh, Joong-Hyuck 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.2
This study was conducted to determine the preblending effect of curing agents on the characteristics of mechanically deboned chicken meat (MDCM), including the pH, water-holding capacity (WHC), and stability under refrigeration conditions. MDCM was preblended with different curing agents [NaCl, 0.75 or 1.5%; sodium tripolyphosphate (STPP), 0.25 or 0.5%; ascorbic acid, 250 or 500 ppm; sodium nitrite, 75 or 150 ppm] and were stored at $4^{\circ}C$ overnight. The preblending of NaCl was found to have improved the WHC and emulsion stability; STPP was found to have improved the pH, WHC, and emulsion stability; and ascorbic acid or sodium nitrite did not affect the pH, WHC, and emulsion stability. The addition of ascorbic acid or sodium nitrite, however, decreased the 2-thiobarbituric acid (TBA) and volatile basic nitrogen (VBN) values of the preblended MDCM through the antioxidizing properties. The mixing effects of different curing agents on MDCM were also evaluated with nine different conditions. Among the treatments, the mixture of NaCl and STPP improved the WHC and emulsion stability due to the increased solubility of salt-soluble protein in the preblended MDCM. The mixture of NaCl, STPP, and ascorbic acid increased the pH, WHC, and emulsion stability, but the mixture of NaCl, STPP, ascorbic acid, and sodium nitrite improved the WHC, emulsion stability, and redness of the surface color with improved storage stability due to the decreased VBN and TBA values. As a result, the mixture of 1.5% NaCl, 0.5% STPP, 500 ppm ascorbic acid, and 75 ppm sodium nitrite showed the best properties as curing agents for MDCM preblending.
철 킬레이터로서의 tetraphenylporphine의 혈관평활근세포의 성장억제효과와 고분자 코팅막으로부터의 방출 특성
박민희 ( Min Hee Park ),강수용 ( Soo Yong Kang ),박현정 ( Hyun Jeong Park ),서진선 ( Jin Seon Seo ),박영아 ( Young A Park ),김지은 ( Ji Eun Kim ),김양근 ( Yang Geun Kim ),왕배건 ( Bae Geon Whang ),오돈치멕문크자갈 ( Odonchimeg Munkh 한국약제학회 2008 Journal of Pharmaceutical Investigation Vol.38 No.2
Carboxy Methyl화된 키토산이 토끼 슬관절의 골관절염에 미치는 효과
정호중(Ho-Joong Jung),장의찬(Eui Chan Jang),이은우(Eun Woo Lee),강수용(Soo Yang Kang),손태일(Tae Il Son) 대한정형외과학회 2005 대한정형외과학회지 Vol.40 No.3
목적: Carboxy methyl화된 키토산이 퇴행성 관절염에 미치는 효과를 알아보고자 하였다. 대상 및 방법: 슬관절 전방십자인대 절단을 통해 인위적으로 만들어진 토끼 슬관절의 골관절염에 키토산과 히알루론산을 주기적으로 관절 내에 각각 주입 후 관절 연골과 활액막 조직을 얻어 육안적, 병리 조직학적 검사를 통해 골관절염의 진행에 미치는 키토산과 히알루론산의 효과를 비교하였다. 결과: 히알루론산과 키토산 주입군에서는 대조군에 비해 골관절염의 진행이 적게 일어나는 소견을 얻었으며, 키토산군 보다는 히알루론산군에서 이러한 효과가 우수하였으나 통계학적인 차이는 없었다. 결론: Carboxy methyl화된 키토산이 골관절염 진행은 지연시키는데 긍정적 영향을 미치는 것을 알 수 있었다. Purpose: This study evaluates the effect on carboxy methyl chitosan on the articular cartilage of an osteoarthritic knee. Materials and Methods: The biological effect of chitosan on the osteoarthritic articular cartilage was compared with hyaluronan, which is one of the treatment modalities for an osteoarthritic knee. Chitosan or hyaluronan were injected into the intraarticular space of the experimental osteoarthritic knee of a rabbit with a transected anterior cruciate ligament at weekly intervals for 5 weeks, and the articular cartilage and synovium were obtained. Nine weeks later, the specimens were analyzed by their gross findings, histological examinations, and histo-morphometric studies. Results: The hyaluronan and chitosan group showed less severe osteoarthritic changes than the control group. Although the hyaluronan group showed less severe osteoarthiricic changes than the chitosan group, there was no statistical significance. Conclusion: Carboxy methyl chitosan, which has an excellent affinity to the body, appeared to have an positive effect on delaying the progress of cartilage degeneration.