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나환식,박종훈,강길진,김성곤,김관,Na, Hwan-Sik,Park, Jong-Hoon,Kang, Kil-Jin,Kim, Sung-Kon,Kim, Kwan 한국응용생명화학회 1996 Applied Biological Chemistry (Appl Biol Chem) Vol.44 No.1
Molecular structural Properties of Potato starches from Irish cobbler(mealy Potato), Dejima(waxy or soggy potato) and Shepody were investigated. iodine reaction of Irish cobbler, Sephody and Dejima starches were 0.45, 0.44 and 0.43. ${\beta}-amylolysis$ limit of the starches was not different between the three potato types. The percentage of each fraction was different among samples : in general, Dejima starch had higher proportion of $F1(more\;than\;{\overline}{DP})$, $F2({\overline}{DP}40{\sim}50)$ and lower proportion of $F3({\overline}{DP}15{\sim}20)$ than those of Irish cobbler starch. When the starch was heated in excess water at $98^{\circ}C$ for 8min, the yield of hot water-soluble starch were higher in waxy type than in mealy one. Each potato variety showed different gel chromatography pattern of the hot water soluble starch. When the potato starches were hydrolyzed with 2.2N HCI at $37^{\circ}C$ for 48 hr, the molecular weight of the starch was decreased. 감자 품종(분질인 남작, 중간질인 세풍, 점질인 대지마)간의 생전분, 열수 가용성 및 산처리전분의 구조적 특성을 조사하였다. 아밀로오스 함량은 남작이 28.0%, 세풍이 27난.0%, 대지마가 25.5%였다. ${\beta}$-아밀라아제 분해한도는 $64.0{\sim}65.0%$로 품종간에 비슷하였다. 전분의 사슬분포는 ${\overline}{DP}55$ 이상의 부분이 $34.7{\sim}37.9%,\;{\overline}{DP}40{\sim}50$부분이 $17.1{\sim}19.9%$ 그리고 ${\overline}{DP}15{\sim}20$ 부분이 $42.2{\sim}48.2%$이었으며 품종간 사슬분포의 특성은 A사슬$({\overline}{DP}15{\sim}20)$과 B 사슬$({\overline}{DP}40{\sim}50)$의 분포도에서 차이를 보였다. 열수가용성전분은 남작 15.8%, 세풍 18.6%, 대지마가 20.8%이였으며, 겔 크로마토그래피에 의한 용출양상은 품종간에서 특성을 나타냈다. 전분의 산가수분해($0{\sim}48$시간)는 각 품종간 모두 24시간을 기준으로 2단 거동을 보였으며 산가수분해속도는 남작이 대지마보다 낮았다.
나환식,김진영,박종수,최경철,양수인,이지헌,조정용,마승진 한국식품저장유통학회 2014 한국식품저장유통학회지 Vol.21 No.1
This study was performed in order to investigate the functional components of 5 kinds of marine algae. We have collected 5 samples of marine algae, such as the sea mustard (Undaria pinnatifida), sea tangle (Laminaria iaponice), sea weed fusiforme (Hizikia fusiforme), green laver (Entetomotpha), laver (Phophyratenera), which have been harvested in Jeollanam-do. In order to examine the functional effects, 5 kinds of marine algae were extracted with hot water (80℃, 4 hr), ethanol and methanol (R.T., 4 hr), and subcritical water extract (SWE, 3 MPa, 90℃, 150℃, 210℃). A higher yield of extract was obtained through SWE method (3 MPa, 210℃) in all of the samples obtained. The highest total sugar content was 427.4 mg/g in green laver extracted with SWE (3 MPa, 210℃). The content of the SWE total phenolic compounds was higher than that of the water and solvent (methanol, ethanol) extracts. The anti-oxidative activities of the extracts from 5 kinds of marine algae were examined through the DPPH radical scavenging activity test. The SWE (3 MPa, 150℃ and 210℃) of the marine algae was the highest among all of the extracts. As per the results, the SWE of the marine algae contained more functional components and it had a higher antioxidant activity than those of the other extracts. The IC50 value of tyrosinase in seaweed fusiforme and laver were higher than those of the other samples. These results strongly support the possible use of marine algae as functional materials.
나환식(Hwan-Sik Na),오금순(Geom-Soon Oh),박종훈(Jong-Hun Park),김관(Kwan Kim),김성곤(Sung-Kon Kim) 한국식품영양과학회 2000 한국식품영양과학회지 Vol.29 No.5
도토리를 시료로 열매와 앙금의 수침 정도를 다양하게 처리하여 도토리 앙금을 제조하고 이에 따른 수침 조건이 도토리 앙금의 호화특성에 미치는 영향을 조사하여 다음과 같은 결과를 얻었다. 신속 점도계에 의한 초기호화온도는 수침을 하지 않은 대조구(0-0) 시료의 경우 73.1℃였으며, 수침 처리 정도에 따라서 열매 수침 4일에 앙금 수침을 3회 더 실시한 경우(4-3) 62.9℃로 호화온도가 감소하는 경향을 보였고, 최고점도, setback과 breakdown은 증가하였다. 또한 consistency도 수침에 따라 증가하여 수침과정이 진행되면서 겔이 잘 형성될 수 있음을 시사하였다. 팽윤력과 호화온도 및 점도와의 상관관계에서 호화온도와는 부의 상관관계(R² = 0.827)를 보였으며, 점도와는 정의 상관관계(R² = 0.945)를 보였다. 가열온도에 따른 도토리 앙금의 X-선 회절도는 0-0 시료의 경우 70℃에서 결정성이 거의 상실되었으며 4-3 시료의 경우 60℃에서 거의 상실되어 신속 점도계에 의한 결과와 유사한 양상이었다. 호화된 앙금 입자의 형태는 열매와 앙금의 수침기간이 증가할수록 더 낮은 온도에서 입자의 형태가 사라지면서 중첩이 일어났다. Pasting gelatinization of acorn flours which were prepared with soaked nut and sediment at 7.8℃ for 0, 1, 2, 3 and 4 days were investigated. The peak temperature of gelatinization of untreated acorn flour (0-0) by Rapid Visco Analyzer was 73.1℃, respectively, but those of flours were decreased by soaking. Peak viscosity, setback and breakdown of acorn flours were increased by soaking. In addition, consistency was increased by soaking treatment. From the result of the pasting properties, gel formation ability of acorn flour was increased with increasing soaking days of acorn nut and soaking times of sediment. The gelatinization temperature examined by X-ray diffractometry was lowered with increas- ing of soaking days. The observation of microstructure through a scanning electron microscope revealed that gelatinized acorn flour showed loser their original shape and structure than that of without soaking treatment (0-0). The degree of gelatinization under the fixed temperature increased with increasing soaking days. From these results, it might be concluded that the increase of soaking days and soaking times is the factor affecting the gelatinization of acorn flour.
나환식(Hwan-Sik Na),김관(Kwan Kim) 한국식품영양과학회 2002 한국식품영양과학회지 Vol.31 No.2
수침을 달리하여 제조한 도토리 앙금을 시료로 묵을 제조하여 저장 중 변화로서 견고성, X-선 회절도 및 이수율을 조사하여 다음과 같은 결과를 얻었다. 도토리 묵을 4℃에서 5일간 저장하면서 측정한 견고성은 저장 24시간이 경과하면서 견고성이 가장 크게 증가하였으며 그 이후 증가율은 다소 둔화되었고, 묵을 5일간 저장하면서 X-선 회절도에서는 노화는 잘 일어나지 않아 24시간 저장 이후 다소 높은 회절선만 나타내어 노화전분의 결정형은 관찰할 수 없었으며 각 시료간에도 뚜렷한 차이를 보이지 않았다. 전분의 노화와 관계가 있는 겔의 이수율을 측정한 결과 열매와 앙금을 수침하지 않은 대조구(0-0) 시료의 이수율은 저장 24시간에 1.00%에서 저장 120시간에 5.27%로 증가하였고, 수침 과정이 더 많은 시료일수록 중량 감소율이 낮았으며 이는 수침 기간이 길어질수록 묵의 구조가 안정하여 겔의 수축도 적게 나타났다. 따라서 열매와 앙금의 수침을 많이 한 시료일수록 겔의 안정성이 더 큰 것으로 나타났으며 저장 중에도 좀 더 안정하였다. This study was to explain the properties of acorn sediments and characteristics in the texture of acorn mooks due to the differences in preparing conditions of acorn sediments. The hardness of mook increased at 4℃ during storage. The increase rate of acorn mook's hardness after storage for 24 hrs at 4℃ were higher than those of others. X-ray diffraction of the retrograded acorn mooks was little different during storage at 4℃. The syneresis of acorn mook was decreased with increasing the soaking treatment. The syneresis (%) of nontreated sample (0-0) was larger than those of the others.
나환식(Hwan Sik Na),박종훈(Jong Hoon Park),강길진(Kil Jin Kang),김성곤(Sung Kon Kim),김관(Kwan Kim) 한국응용생명화학회 1996 Applied Biological Chemistry (Appl Biol Chem) Vol.39 No.3
Molecular structural properties of potato starches from Irish cobbler(mealy potato), Dejima(waxy or soggy potato) and Shepody were investigated. Iodine reaction of Irish cobbler, Sephody and Dejima starches were 0.45, 0.44 and 0.43. β-amylolysis limit of the starches was not different between the three potato types. The percentage of each fraction was different among samples : in general, Dejima starch had higher proportion of F1(more than (DP) ̄ 55), F2((DP) ̄ 40∼50) and lower proportion of F3((DP) ̄ 15∼20) than those of Irish cobbler starch. When the starch was heated in excess water at 98℃ for 8min, the yield of hot water-soluble starch were higher in waxy type than in mealy one. Each potato variety showed different gel chromatography pattern of the hot water soluble starch. When the potato starches were hydrolyzed with 2.2N HCl at 37℃ for 48 hr, the molecular weight of the starch was decreased.