'최고' 최선을 향한 노력

김무남,Kim, Mu-Nam 한국유가공협회 1983 牛乳 Vol.4 No.3

농업과 개척정신

김무남,Kim, Mu-Nam 한국과학기술단체총연합회 1992 과학과 기술 Vol.25 No.3

DMBA로 유발한 Mouse 피부암에 대한 Astaxanthin이 함유된 난황의 항암효과

이상호,박철우,이영춘,최의성,김무남,하영래,Lee, Sang-Ho,Park, Cheol-U,Lee, Yeong-Chun,Choe, Ui-Seong,Kim, Mu-Nam,Ha, Yeong-Rae 한국환경성돌연변이발암원학회 1998 한국환경성돌연변이·발암원학회지 Vol.18 No.1

Anticarcinogenic activity of astaxanthin-containing egg yolks (designate AEY) was investigated for 7,12-dimethylbenz[a]anthracene (DMBA)-induced two stage mouse epidermal carcinogenesis. Female ICR mouse (6-7 weeks of age) were house in a humidity-and-temperature-controlled facility and subjected to feed and water ad libitum. AEY (10 mg/0.2 ml acetone) was painted on the back of mice 7 days, 3 days and 5 min before DMBA treatment (50 nmole/0.2 ml acetone). One week later after DMBA treatment, 6 ${\mu}g$ tetradecanoyl 12-phorbol 13-O-acetate (TPA) dissolved in 0.2 ml acetone was applied on the mouse twice weekly over a period of 22 weeks. No sample was given to control mice. Control egg yolk (CEY) and astaxanthin-containing oil (designate AO) from Phaffia rhodozyma were used as positive controls. Mouse treated with AEY exhibited 10 tumors per mouse whereas control mouse exhibited 15 tumors per mouse, the fact that 33% reduction of tumor per mouse by AEY treatment. Tumor incidence was also reduced to 15% by AEY treatment when compared to that of control group. Such effects were also seen in CEY and AO treatment groups, but leaser extent. AO gave reduction of food intake and body weights relative to those of AEY and CEY, indicating toxicity of AO. These results suggest that AEY exhibits anticarcinogenic activity for DMBA-induced mouse epidermal carcinogenesis.

마른명태 貯藏中 水分活性과 褐變反應

김무남(Mu-Nam Kim),최호연(Ho-Yeon Choi),이강호(Kang-Ho Lee) 한국식품영양과학회 1973 한국식품영양과학회지 Vol.2 No.1

In the present work, the quality stability of sun-dried Alaska pollack, Theragra chalcogramma, was discussed in the aspects of non-enzymatic discoloration as a function of relative humidity during storage at room temperature(20℃).<br/> Frozen Alaska pollack was dressed, filleted, dried for 48 hours in the open air, and finally stored in cylindrical acrylic chambers which contained saturated specific salt solutions proposed by Rockland(1960) for humidity control.<br/> The color development of the product was analyzed by spectrophotometry at 10 day-intervals during the storage. Lipid oxidation was measured as TBA value at wavelength of 538㎚. And browning pigments were extracted, divided into two fractions and measured at 460㎚: one was chloroform-methanol (2:1 v/v)soluble fraction attributed to lipid oxidation, and the other was water dialyzed fraction caused by so called Maillard reaction.<br/> The TBA value showed a maximum on 30 day storage, hereafter, intended to decrease gradually. On the other hand, the rate of brown pigment development in water dialyzed fractions as well as in chloroform-methanol soluble fractions was lower at 34 to 45%RH than at any other case, and propagation of lipid oxidation was also diminished at the same levels of humidity.<br/> From the facts described previously, it is recognized that storage at 34 to 45%RH provides higher quality stability for sun-dried Alaska pollack.

變溫貯藏에 따른 白米의 品質變化에 關한 反應速度論的 硏究 - 1. 有效 Lysine의 減少에 關하여 -

김무남(Mu-Nam Kim),강문선(Moon-Sun Kang),전순실(Soon-Sil Chun) 한국식품영양과학회 1984 한국식품영양과학회지 Vol.13 No.2

Lysine is known as a limiting amino acid in rice. In addition, it is considered to be important in that it is easily non-activated by the browning reaction during processing or storage. The present study was designed to utilize a kinetic approach to analyze the effect of temperature and water activity on available lysine loss in rice. Simplified kinetic models were used to obtain the various kinetic parameters for available lysine loss in rice subjected to accelerated shelf-life tests (ASLT). These kinetic parameters were then used to predict protein quality loss under the non-steady state storage. The predicted losses were compared to the actual losses.<br/> As expected, available lysine loss was increased with increased temperature and water activity. The activation energies and Q_(10) values for available lysine loss ranged from 4.03 to 5.10 Kcal/mole and 1.22 to 1.27, respectively. The shelf-lives at 25℃, the time to reach 25% loss of the available lysine, which was derived from the accelerated shelf-life tests showed 67 to 107 days according to aw’s.<br/> The amount of loss for the fluctuating condition was greater than that occurring at the mean temperature of 45℃. Actually, the differences in effective temperature for the fluctuating storage were between about 4 and 6℃. In predicting the extent of loss using constant state data, the predicted shelf-lives were 2 to 7 days shorter than the actual storage values.

魚肉 煉製品의 保水力에 關한 硏究

김무남(Mu-Nam Kim),조상준(Sang-Joon Jo),이강호(Kang-Ho Lee),최진호(Jin-Ho Choi) 한국식품영양과학회 1978 한국식품영양과학회지 Vol.7 No.1

It is well known that water holding capacity plays an important role in processing such meat products as frankfurter-type sausage and fish meat paste products as kamaboko and fish sausage. Consumer qualities of meat products, such as appearance, flavor, as well as drip and shrinkage on cooking, depend greatly on the degree of water binding.<br/> In this paper, the water holding capacities of fish paste and salt added paste of white corvenia, Argyrosomus argentatus and file fish, Novodon modestus were measured by centrifuging and press method<br/> before and after cooking. And the effects of the addition of priosphates and starch to enhance water binding and stabilize gel formation were also discussed. In addition, the experimental conditions which are suitable to determine the water binding of fish meat paste product were suggested. The results were expressed in percent of water absorbed by the filter paper when pressed or released by pressor or centrifuge to the weight of sample.<br/> From the results. a proper condition to measure the water holding capacity of fish meat paste was that 3.0 g of sample which was previously added with 10 percent water was centrifuged at 13,400 G or 12,000 rpm for 15 minutes for the centriguging method and for press method, 0.3 g sample with 10 percent of water added was extracted by an oil pressor at 30 ㎏/㎠ for 1 minute.<br/> Water holding capacity of fresh paste of white corvenia was relatively higher than that of file fish and the difference between species of fish was greater than the difference between measurments by two methods.<br/> Sodium chloride had a great effect on enhancing the water holding capacity of fish meat paste giving better effect when 3. 0 percent of salt was added. Phosphates used except calcium phosphate revealed a certain enhancement in water binding, yielding best effect at 0.3 percent addition, and metaphosphate seemed to be more effective in order. The addition of corn starch, however, appeared to be not so effective for enhancement of water binding in fresh-salt-added fish meat paste but in cooked fish paste which might be attributed to absorption of water by starch grain and swelling during the heating and consequently enforced gel strength of cooked fish paste. And the water holding capacity of cooked fish paste was proportionally related to its gel strength.

Origin of Flavor Compounds in Canned Tuna and Their Relation to Quality

김무남(Mu-Nam Kim),R. C. Lindsay(R. C. Lindsay) 한국식품영양과학회 1993 한국식품영양과학회지 Vol.21 No.6

참치통조림을 개봉한후 냉장고 (4℃)에 4주간 저장하는 동안의 향기변화의 관능검사와 향기성분 분석을 하였다. 막 개봉한 참치통조림의 향은 고소한 쇠고기향과 신선한 참치통조림 특유의 냄새를 가지고 있었으나, card-boardy (1주후), 산화된 지방산(2주후, 3주후), 그리고 곰팡이냄새와 페인트 냄새(4주후)로 변하였다. 본 실험에 사용된 참치통조림시료로부터 126개이상의 휘발성성분이 분리되었고, 그중 54개의 화합물이 mass spectral data, I_E value, 그리고 GC detector로부터 나오는 efluent를 sniffing하므로서 동정되었다. 4주간 저장 후 저급휘발성 화합물은 줄어드는 반면 분자량이 큰 화합물이 새로이 생성되었다. 저장지간중 감소된화합물은 1-penten-3-ol, 3-penten-2-ol, heptanal, limonene, 1-pentanol, octanal, 1-hexanol, nonanal, 2-octanone, 2-nonanone, 1-heptanol, benzaldehyde, 그리고 methyl substituted benzene 등이었다. ρ-Thiocresol, 2-chlorophenol, 1,2-dichlorobenzene, dipropyl disulfide, 2-isobutyl-4/5-dimethylthiazole, diethyltrisulfide, 그리고 2-heptylthiophene은 신선한 참치통조림에는 검출되지 않았으나, 개봉후 4주간 저장된 통조림에서는 새로이 검출되었다. 따라서 이들 저장중에 변화된 화합물은 참치 통조림의 품질 변화의 지표로 사용할 수 있을 것으로 생각된다. The specific attributes of aroma quality of canned tuna meat were investigated before and during refrigerated storage. Fresh, cooked tuna, beefy and meaty flavor notes of canned tuna meat were changed to card-boardy (1 week storage), oxidized fat-like (2 weeks storage), fatty acid-like and heavy oxidized fat-like (3 weeks storage), and then moldy and painty (4 weeks storage) flavor notes during storage in refrigerator at 4℃. More than 126 peaks of volatile compounds collected from canned tuna meat were separated on Carbowax 20M capillary column of gas chromatographic analysis. Of the peaks, 54 compounds were identified by mass spectral data, matching I_E values, and sniffing the effluent of each peak from GC detector. The contents of many low molecular weight compounds eluted with early retention times were decreased, whereas some other new compounds eluted with longer retention time were formed during storage. The compounds increased up to 3 weeks of storage and then decreased at extended storage time (4 weeks) were 1-penten-3-ol, 3-penten-2-ol, heptanal, limonene, 1-pentanol, octanal, 1-hexanol, nonanal, 2-octanone, 2-nonanone, 1-heptanol, benzaldehyde and some methyl substituted benzenes. p-Thiocresol, 2-chlorophenol, 1, 2-dichlorobenzene, dipropyl disulfide, 2-isobutyl-4, 5-dimethylthiazole, diethyltrisulfide, and 2-heptylthiophene were formed after 4 weeks of storage, but not detected in fresh canned tuna. Therefore, these compounds could be used as indicators for the quality changes during refrigerated storage.

뽕나무 첨가 배지에서 배양한 버섯균사체 배양물의 자동산화 억제 효과

김석종(Seck-Jong Kim),임동길(Dong-Kil Lim),형석원(Seok-Won Hyung),김미숙(Mee-Sook Kim),김정옥(Jeong-Ok Kim),김무남(Mu-Nam Kim),이강권(Kang-Kweon Lee),하영래(Yeong-Lae Ha) 한국식품영양과학회 2004 한국식품영양과학회지 Vol.33 No.2

BMM에 여러 가지 버섯균을 7일 동안 액체배양하고 균사를 제거한 배양물에 대한 항산화성에 관한 연구를 수행하였다. 시료(1 ㎎)를 275 μmol linoleic acid가 함유된 배양액에 첨가하고 shaking incubator(200 rpm, 40℃)에 16일 동안 배양하면서 생성된 POV와 MA의 함량의 조사하였다. 이 결과를 BM에서 배양한 버섯균사체배양물과 BMM 자체의 POV 및 MA 생성 결과와 비교하였다. AB-BMM과 HE-BMM의 항산화능이 다른 버섯균사체배양물이나 BMM보다 우수하였다. 따라서 이 연구결과는 뽕나무는 버섯균사체액체배양물의 항산화성을 증가시켰고, AB-BMM 및 HE-BMM은 항산화물로 활용할 수 있음을 의미한다. Effect of mulberry tree powders on the antioxidant activity of submerged-liquid culture of mushrooms was investigated. Agaricus blazei (AB), Hericicum erinacium (HE), Pleurotus ostreatus (PO), Phellinus linteus (PL) and Paecilomyces japonicus (PJ) were cultured in a shaking incubator (200 rpm, 25℃) for 7 days in culture media: 1) basal medium (BM) and 2) BM+1% mulberry tree powders (BMM). Hot water extracts from the submerged-liquid cultures of mushrooms and BMM were freeze-dried for the measurement of antioxidant activity, of which reaction mixture (25 mL: 10 mL of 0.2 M sodium phosphate buffer, pH 8.0; 4.5 mL distilled water; and 10.5 mL ethanol) contained 275 μmol linoleic acid and one mg test sample. The reaction mixture was incubated in a shaking incubator (200 rpm, 40℃) for 16 days. Peroxide value (POV) was measured for a period of over 16 days, and malonaldehyde (MA) was determined only for samples from the day 16 of incubation. Mycelial weight of mushroom strains cultured in BMM was greater than BM. The antioxidant activities of AB-cultured in BMM (AB-BMM) and HE-cultured in BMM (HE-BMM) were superior to those of other mushroom strains-cultured in BMM or BM and of BMM. These results suggest that mulberry tree powders enhance the antioxidant activity of submerged-liquid culture of mushroom strains. The AB-BMM and HE-BMM were the most active cultures.

온도와 수분활성을 달리한 녹차 저장중의 비효소적 갈변

김영숙(Young-Suk Kim),정연화(Yeon-Hwa Jung),전순실(Soon-Sit Chun),김무남(Mu-Nam Kim) 한국식품영양과학회 1988 한국식품영양과학회지 Vol.17 No.3

변온조건하에서 녹차를 저장하였을 때 수분활성에 따른 browning development를 반응속도론적으로 고찰한 결과 brownung development는 영차반응으로 증가하였으며, 반응속도는 수분활성이 높을수록, 저장속도가 높을수록 빨랐고, 각 수분활성에서의 활성화 에너지는 1.5~2.4Kcal/mole, Q_(10)치는 1.07~1.12였다.<br/> Accelerated shelf-life test로부터 구한 25℃에서의 shelf-life는 57~113일의 범위였으며, 온도와 수분활설이 증가함에 따라 단축되었다. 변온조건에서의 실측치와 예측치를 비교한 결과 유효온도차는 2.66~5.64℃였고, shelf-life는 예측치가 높게 나타났으나 이 방면의 연구가 더욱 진행된다면 변온저장의 결과를 효율적으로 예측할 수 있을 것으로 예상된다. Non-enzymatic browning is a carbohydrate dehydration reaction, accelerated through the interaction of amino compounds. Reaction depends on several factors including temperature, reactant concentration, pH, water activity and specific ion concentrations, and results in progressive development of brown pigments in the affected food systems.<br/> The present study was designed to utilize a kinetic apporach to analyze the effect of temperature and water activity on the browning development in green tea. The green tea was controlled at aw of 0.33, 0.44, 0.52 and 0.65 using saturated salt solutions and then stored at 35, 45 and 55℃. Anthor portion of the sample of which the water activities were controlled in the same manner was stored at 35 and 55℃ alternately with 7 days interval. Simplified kinetic models were used to obtain the various kinetic parameters for browning development in green tea subjected to accelerated shelf-life tests(ASLT).<br/> The reaction of browning development was zero order. The activation energies calculated from Arrhenius plot ranged 1.5~2.4Kcal/mole and Q_(10) values were between 1.07 and 1.12. These kinetic parameters were then used to predict browning development under the nonsteady storage. Assessed from the parameters the shelf-lives at 25℃, the time to reach 1.02 O.D./ g solid at which severe brown color change could be detectable, ranged 57 to 113 days and showed decrease with increase in aw. The predicted shelf-lives at different water activities were a little higher than actual values.

갓으로부터 분리 , 동정된 4 - decanol 의 항돌연변이 효과

김정옥(Jeong Ok Kim),김무남(Mu Nam Kim),박건영(Kun Young Park),문숙희(Suk Hee Moon),하영래(Yeong Lae Ha),이숙희(Suk Hee Rhee) 한국응용생명화학회 1993 Applied Biological Chemistry (Appl Biol Chem) Vol.36 No.6

The chloroform extract of mustard leaves (Brassica juncea Cosson) reduced mutagenicity of AFB₁ in bacterial assay (Salmonella typhimurium TA100). 4-Decanol was one of major compounds in the chloroform extract when analyzed by GC-MS on HP-5 capillary column. The authentic compound of 4-decanol dissolved in DMSO (0.5%) inhibited mutagenic activities of AFB₁ and MNNG in Salmonella typhimurium TA100 at a rate of 99% and 93%, respectively. This result indicates that 4-decanol is an antimutagenic compound present in chloroform extract of mustard leaves.