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한우와 호주산 냉장육의 풍미, Vitamin A, E 및 콜레스테롤의 특성비교
양승용,임상동,전기홍,남궁배,권신애,박지은,Yang, Seung-Yong,Lim, Sang-Dong,Jeon, Ki-Hong,Nam, Kung-Bae,Kwon, Sin-Ae,Park, Ji-Eun 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.3
본 실험은 대표적인 한우인 횡성한우와 호주산 냉장육의 풍미 및 영양특성의 비교분석을 통하여 품질에 대한 소비자의 기대에 부응하고 한우의 부가가치 향상 및 소비 확대를 위하여 실시하였다. 지용성 단백질인 비타민 A와 E를 분석한 결과 비타민 A에서는 한우가 유의적으로 높았고 (p<0.05), 비타민 E에서도 한우가 등심, 우둔에서 유의적으로 높았다(p<0.05). 또한 콜레스테롤은 한우등심에서 또한 콜레스테롤은 한우등심에서 유의적으로 낮았고(p<0.05), 핵산관련성분 중 맛(umami)에 관여하는 성분인 IMP는 한우가 호주산보다 매우 높게 나타났다. 관능평가에서 한우와 호주산 쇠고기의 신선육과 조리육에서 모두 등심이 우둔보다 육즙을 제외한 모든 항목에서 우수하게 나타났다. 이상의 결과를 종합하여 볼 때 한우와 호주육의 등심과 우둔살의 비교에서 비타민 A, E, 콜레스테롤, 핵산 및 관능 특성에서 우수하였다. This study was carried out to compare the taste and nutrient characteristics of Hanwoo chilled sirloin and rump with Australian beef sirloin and rump. Vitamin A, vitamin E and cholesterol were highest in Hanwoo among the three breeds (p<0.05). With regard to hexane composition, the percentage of inosine monophosphate (IMP) was the highest in Hanwoo. In addition, the sensory scores were also highest from Hanwoo. These results indicated from Hanwoo had the most acceptable quality among the five breeds tested (vitamin A, vitamin E, cholesterol, hexane, and sensory test).
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권기석,권신애,강성태 서울産業大學校 2005 논문집 Vol.54 No.3
For the production of diglyceride(DG) edible oil and glycerol(GL) were reacted in the presence of lipase. Lipase P from Pseudomonas sp. was selected among commercial lipases on the basis of triglyceride(TG) conversion and DG content (96) during glycerolysis reaction. More than 45% of DG was obtained by reacting GL and some edible oil such as soybean oil, cotton seed oil, corn oil in the presence of lipase P. However, A little lower content of DG was obtained by mixing each edible oils and GL in the ratio of l.'l(w/w). Temperature shift effect was investigated for the production of diglyceride. After initial incubation at 37°C for 12hr, incubation temperature was shifted to -2~50°C for 60hr. TG content and FFA content were little changed in the ranges of above 25 °C. And DG purity was increased up to 55% with the increase of temperature. Below the temperature of 15°C, the content of MG was increased, whereas both DG content and TG content was decreased with the increase of temperature. The combined use of lipase AK/lipase P could make the required amount of lipase P reduce by obtaing the same DG content in the product. Maximum yield of approximately 46.3% DG(DG purity: 55.9%) was obtained by adjusting molar ratio of GL/TG and water content of GL to 0.5'-1 and 4.4%, respectively.