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분리 대두 단백 효소가수분해물을 이용한 샐러드드레싱의 짠맛 증진 효과
김진선,신정규 한국산업식품공학회 2019 산업 식품공학 Vol.23 No.2
Recently, health concerns related to NaCl overconsumption have led to an increased demand for sodium-reduced foods. The purpose of this research is to investigate the possibility of using enzymatically hydrolyzed isolated soybean protein (eHISP) to reduce the level of salt in salad dressing. The intensity of the salty taste enhancing effect was 31%, 29%, 43%, and 52% in the samples with 0.1%, 0.5%, 1.0%, and 1.5% eHISP added, respectively. There are significant differences between the control and samples (p<0.05). The overall acceptability was increased as the amount of added eHISP was increased when eHISP was 1.0%. However, it was lower when 1.5% eHISP was added. The pH of salad dressing was increased as the eHISP addition was increased. The results showed that the addition of eHISP to a salad dressing significantly enhances its salty taste effect.
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김진선 한국문화융합학회 2022 문화와 융합 Vol.44 No.7
This paper explored the philosophy for 'coexistence of differences’ in the era of migration. Humans have the right to belong to the social community as social beings. This right is a fundamental human right, but migrant refugees who do not belong to any political community are excluded. Hospitality is to recognize human rights and accept Heterogeneous others as members of the community. The only condition of hospitality is dignity as a human being, and dignity is confirmed through interaction rites. The space of Taoism is a de-regulatory space, where various individuals interact and coexist. In this spatial perception, it is impossible to standardize which behavior is right or wrong. Wuwei is a way in which natural principles are embodied in things without subjective intention, and Shengren’s Wuwei ensures that anyone is welcomed in public space(publicity). This hospitality of Wuwei recognizes the differences of various individuals without any conditions and allows them to live in their respective places in the community. 본 논문은 이주의 시대에 ‘차이의 공존’을 위한 철학을 탐색했다. 인간은 사회적 존재로서 사회 공동체에 소속할 권리가 있다. 이 권리는 인간의 기초적 권리이지만, 아무런 정치공동체에도 속하지 못한 이주 난민들은 배제된다. 환대는 인간으로서의 권리를 인정하고 공동체의 성원으로 받아들이는 것이다. 환대의 유일한 조건은 인간으로서의 존엄이고, 존엄은 상호작용 의례를 통해 확인된다. 도가의 공간은 탈규제화 공간이며, 그 안에서 다양한 개인들이 상호작용 하면서 공존한다. 이러한 공간인식에서 어떤 행동이 옳은 것인지 혹은 잘못된 것인지 규범화 할 수 없다. 무위(無爲)는 주관적 의도없이 자연의 이치가 사물에 구현되는 방식이며, 성인(聖人)의 무위는 공적 공간(공공성)에서 누구나 환대 받도록 한다. 이 무위의 환대는 아무런 조건 없이 다양한 개인들의 차이를 인정하고 공동체 안에서각자의 자리에 거주할 수 있도록 한다.
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분리 대두 단백 효소가수분해물의 강도평가를 통한 짠맛증진효과 연구
김진선,신정규 한국산업식품공학회 2017 산업 식품공학 Vol.20 No.2
This study investigated the possible use of enzymatically hydrolyzed isolated soy protein (eHISP) to enhance the intensity of salty taste. The sodium chloride content of eHISP is 69.5 g/L. Yellowness (b) increased, and lightness (L) and redness (a) decreased with increasing eHISP concentration in sample solution. Also, perceived salty intensity of eHISP solution increased in sample solution with increasing added amount of eHISP with same NaCl concentration. The intensity of the salty taste was enhanced by 2-39% as the eHISP was added. The results suggest that it may be possible to reduce the content of sodium chloride in foods by enhancing the salty taste with eHISP.
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