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단백질 가수분해 효소 및 이황화 결합 환원제 처리가 쌀의 이화학적 성질과 호화 특성에 미치는 영향
김성란(Sung Ran Kim),안승요(Seung Yo Ahn) 한국응용생명화학회 1995 Applied Biological Chemistry (Appl Biol Chem) Vol.38 No.6
Effect of the modification of rice protein by protease and 2-mercaptoethanol on physicochemical and gelatinization properties was investigated for the three cultivars of rice. Total amylose contents of Chucheongbyeo(japonica type), Chosengtongilbyeo(tongil type, indica x japonica) and IR 36 (indica type) were in the range of 20∼25%. Total amylose and insoluble amylose content of IR 36 were higher than the others. The differential scanning calorimetric and X-ray diffraction results revealed higher relative crystallinity of IR 36 than the others. Water uptake was increased and amylographic viscosity was significantly decreased by 2-mercaptoethanol treatment. Amylographic viscosity was significantly decreased and hot water-soluble carbohydrate content was increased by protease treatment. The proportions of high molecular weight of soluble carbohydrate fractionated by gel filtration chromatography were increased by protease treatment. These effects were most significant in IR 36. This results suggested that starch gelatinization be accelerated by alteration of the protein with protease and reducing agent.
단백질 가수분해 효소 및 이황화 결합 환원제 처리가 밥의 텍스쳐에 미치는 영향
김성란(Sung Ran Kim),안승요(Seung Yo Ahn) 한국응용생명화학회 1995 Applied Biological Chemistry (Appl Biol Chem) Vol.38 No.6
Effect of protease and 2-mercaptoethanol treatment on the texture of cooked rice was investigated. Hardness, chewiness and gumminess of cooked rice were decreased by reducing the disulfide bonds of protein using 2-mercaptoethanol. Protease-treated rice grains, when cooked, showed more favorable results in stickiness measured by Instron, hardness measured by rheometer and sensory acceptability of cooked rice. Water content and volume expansion of cooked rice were increased by protease or 2-mercaptoethanol treatment. This results suggested that the textural characteristics of cooked rice may be influenced by surrounding or closely associated protein.
김성란,박용곤,석호문,오승훈 한국콩연구회 2002 韓國콩硏究會誌 Vol.19 No.1
Whole soybean milk is a functional soymilk produced by mixing of soymilk and Bejee (soymilk residue) slurry. Application of enzymatic technology for disintegrating the coarse and fibrous materials in soymilk residue, and development of biomill reactor for reducing reaciton time make possible to produce new soymilk in domestic industry. Whole soybean milk is environmental affiliated product without discharging any waste such as Bejee ets. Whole soybeen milk has good taste and flavour without coarse mouthfeel induced by including Bejee particle, as well as contains more dietary fiber, protein, oligosaccharide, and other functional compounds than general soymilks. Important values of whole soybean are utilizing all nutritional properites from whole soybean without dicarding any of the insoluble solid. In this study, producing technologies and nutritional properties of whold soybean milk were investigated.
안승요,김성란 한국농화학회 1991 Applied Biological Chemistry (Appl Biol Chem) Vol.34 No.1
The physicochemical properties of starches from dry(Suwon 147) and moist type (Hwangmi) sweet potato were investigated and molecular structural properties of their amylopectins were also studied by gel chromatography. Suwon 147 starch had lower swelling power and higher gelatinization temperature than Hwangmi starch. β-Amylolysis limit (%) of Suwon 147 and Hwangni amylopectin were 57.6% and 57.0%, respectively. Average unit chain length of amylopectins were 24.8 glucose units for Suwon 147 and 21.9 for Hwangmi. The elution profiles by Sephadex G-50 after debranched amylopectins of the two starches were similar but DPs of each peak were different.
안승요,김성란 한국농화학회 1992 Applied Biological Chemistry (Appl Biol Chem) Vol.35 No.3
Characteristics on lintnerization of dry type (Suwon 147) and moist type (Hwangmi) sweet potato starches were investigated. Chain distribution of lintnerized starches was also studied by debranching with pullulanase. Hydrolytic patterns of two starches showed two distinct stages and hydrolysis extents of Suwon 147 starch were lower than those of Hwangmi starch. The relative crystallinities of Suwon 147 starches were higher than those of Hwangmi starch. The elution profiles of lintnerized starches were composed of two peaks about degree of polymerization (DP) 25 and DP 15. The elution profiles of debranched samples showed only one peak about DP 15 and peak DP of Suwon 147 lintnerized starch was higher than that of Hwangmi.
안승요,권미라,김성란,임경숙 한국농화학회 1992 Applied Biological Chemistry (Appl Biol Chem) Vol.35 No.2
Some physicochemical properties and molecular structure of cow pea, mung bean and acorn starches(mook-forming starches) and red bean, wheat and sweat potato starches(mook-unforming starches) were investigated. Amylose contents of cow pea, mung bean and acorn starch were higher than the others. Cow pea starch was similiar to mung bean starch in gelatinization characteristics by Brabender amylogram but cold viscosity of red bean starch and peak viscosity of sweet potato starch were especially high. Whereas viscosity of wheat starch was low in whole temperature range. Amylose molecules of larger molecular size(above 5×10^5 molecular weight) of three mook-forming starches were more than shoes of red bean and wheat starch. Chain distribution ratios(DP 35∼55 to DP 10∼20) of cow pea, mung bean and acorn amylopectin were higher than thoes of red bean, sweet potato and wheat amylopectin.
최은미,허지원,김성란,강명자 대한한의학회 부인과학회 2001 大韓韓方婦人科學會誌 Vol.14 No.1
The term "Premature Ovarian Failure" has generally been used to describe a syndrom consisting of hypergonadotropic amenorrhea and hypoestrogenism in young women under the age of 40 years. The purpose of this study is to report the effects of oriental treatments on Premature Ovarian Failure. 29 patients with Premature Ovarian Failure who was treated at dept. of Gynecology, Conmaul Oriental Hospital from September 1996 to January 2000 were selected for this study. The results were as follows. 1. The rate of primary infertility was 55.2%. 2. The patients with secondary amenorrhea who had experienced psychological shock or excessive stress were 65.5%. 3. Oriental treatments were effective on 38% of the patients. The response to trements appeared from one month, at least within one year. 4. CHENG-PO-CHUK-A-TANG and SO-YO-SAN-GA-MI-BANG were most frequently used. This study shows the possiblity of Oriental trements on Premature Ovarian Failure, but continuous observation and study are needed.