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효소 처리한 감태(Ecklonia cava) 분획물의 항비만 효과
김슬영 ( Seul Young Kim ),윤인주 ( In Jue Yun ),권창주 ( Chang Ju Kwon ),최정욱 ( Jung Wook Choi ),김영민 ( Young Min Kim ),강미혜 ( Mi Hye Kang ),이민경 ( Min Kyeong Lee ),남택정 ( Taek Jeong Nam ) 한국수산과학회 2014 한국수산과학회지 Vol.47 No.4
Obesity is a worldwide problem that contributes to serious diseases, including diabetes, hypertension, and atheroscle- rosis. Recently, much research has examined functional natural materials and their anti-obesity activity. This study investigated the effect of enzyme-treated Ecklonia cava extracts on mice fed a high fat diet. To test the anti-obesity effects of a diet containing the enzyme-treated E. cava extracts (EEc), C57BL/6NTacSam mice were divided into six groups : normal diet (ND), high-fat diet (HFD), high-fat with Garcinia extract diet (GHD), and three high-fat with EEc diet (EHD250, EHD500, and EHD1000) groups. After 9 weeks, body weight was increased significantly in the HFD group compared to all of the EHD groups, and the weights of the liver, perirenal fat and epididymal fat paral- leled the increase in body weight. The serum GOT, GPT, triglyceride, total cholesterol, and LDL-cholesterol levels were lower in the EHD1000 group than in the HFD group. The glucose and leptin concentrations were lowest in the EHD1000 group and C/EBP family expression was decreased in a dose-dependent manner. These results indicate that E. cava extracts not only have anti-oxidation functions but also anti-obesity effects.
김지혜,김지윤,김정수,김인선,남인주,임정호,최덕영,문광덕 한국식품저장유통학회 2024 한국식품저장유통학회지 Vol.31 No.1
Edible insects, such as the two-spotted cricket (Gryllus bimaculatus, GB), have high nutritional value but are not widely consumed because of their appearance and smell. Consequently, the development of foods containing these insects in less recognizable forms, e.g., flour-like powders, has drawn considerable attention. Herein, we investigated the quality characteristics of muffins prepared from wheat flower supplemented with fresh ginseng (5%) and GB (0, 10, 20, and 40%) powders. GB loading was negatively correlated with muffin volume, height, moisture content, and textural properties (hardness, springiness, cohesiveness, and chewiness) and positively correlated with crude protein content and antioxidant properties. Significant (p<0.05) color differences were observed between samples with different GB loadings. The contents of hexanal and nonanal, which are the major volatiles responsible for off-flavor, increased with increasing GB loading, and the number of volatiles maximized at 40% GB. Sensory preference decreased in the order of 0% GB>10% GB≈20% GB>40% GB. Based on these results, a GB loading of 20% offered the best trade-off between attractiveness and nutritional value. Thus, this study promotes the widespread use of GB in the food industry and the development of various edible-insect-based food products.
전주 한옥마을 외국인 관광 활성화를 위한 식물성 기반 떡갈비 “베지 떡갈비” 개발
박상혁,김정수,김지윤,정새울,김인선,남인주,문광덕 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
전주시는 한옥마을의 글로벌 관광도시 수립 계획 중에 있으나 외국 채식인 관광객에게 식품 선택권이 매우 좁으며 국내 대체육은 채식인에 대한 이해가 부족하다. 따라서 본 연구에서는 외국 채식인 관광객의 니즈 충족 및 식물성 대체육의 문제점을 보완한 3感(영양, 식미, 육색)의 100% 식물성 떡갈비를 HMR 형태로 개발하였다. 주원료로는 콩 단백으로 23g/100 g의 단백질을 함유하며 병아리콩 및 퀴노아 가루를 더하여 비건에게 부족할 수 있는 영양소를 보충하였다. 또한 천연 조미료를 사용해 ‘짠맛의 상승효과’를 적용한 저염의 떡갈비를 제조하였다. 기존 대체육의 단점인 식감을 향상시키기 위해 조직대두단백을 사용하여 육 블록의 식감을 구현하였고, 호화 전분 등의 증점제를 첨가하여 식감을 보충하였다. 천연 조미료를 첨가한 코코넛 오일을 고형 블록으로 제작하여 육즙(지방)을 구현했으며, 천연 색소의 조합을 이용해 실제 육의 육색을 구현하였다. 제품 포장은 개별급속동결법을 이용해 품질변화를 최소화시키고 저장성 및 편리성을 확보하기 위해 열 안정성이 높은 PP 소재를 활용하여 전자레인지용 용기를 제조하였다. 따라서 베지 떡갈비는 전통 한식에 부합함과 동시에 한식 메뉴의 한계를 극복하여 전주 한옥마을의 외국인 관광객 유치에 있어 다양한 선택권을 제공할 수 있고, 이를 통해 차별화된 HMR 시장을 확보할 수 있을 것으로 기대된다.
초음파 처리 시간을 달리한 병아리콩 아쿠아파바를 사용하여 제조한 식물성 마늘 마요네즈의 품질 특성
김정수,김지윤,정새울,김민현,박상혁,김인선,남인주,박준영,문광덕 한국식품저장유통학회 2022 한국식품저장유통학회지 Vol.29 No.3
Recently, there has been a growing trend to replace animal ingredients used in food with plant-based alternatives for health, environment, and animal welfare. In this study, chickpea aquafaba was used as emulsifier for mayonnaise, and the effect of ultrasound on aquafaba and plant-based mayonnaise was investigated. Aquafaba with chickpea [1:2 (w/w)] was treated by ultrasound in 40 kHz and 200 W for 0, 30, 60, and 90 min. The emulsion property and quality of aquafaba with ultrasonic treatment time (UTT) and plant-based mayonnaise (UTT0, UTT30, UTT60, and UTT90) were analyzed, and compared with mayonnaise using egg yolk (CONT). As the UTT of aquafaba, the protein solubility increased, but emulsion activity index was highest in sample treated for 30 min (p<0.05). These results affected plant-based mayonnaise. The microstructure was confirmed that oil droplet of plant-based mayonnaises were larger than CONT, and size of oil droplet decreased by UTT. The emulsion stability of plant-based mayonnaises were about 7-11% lower than CONT, and among plant-based mayonnaises, UTT30 was the highest at 81.30%, and UTT60 and UTT90 were the lowest. Plant-based mayonnaise had higher viscosity and overall acceptability than CONT, and viscosity decreased by UTT. Optimal UTT had a beneficial effect on the emulsion property of aquafaba and mayonnaise, and a positive role can be expected as plant-based alternative emulsifier.
풍기지역 6년근 홍삼의 등급별 외․내부 및 화학적 품질 비교
김민현,김지윤,김정수,박상혁,김지혜,김인선,남인주,문광덕 한국식품저장유통학회 2022 한국식품저장유통학회지 Vol.29 No.5
The purpose of this study was to analyze the correlation between the external, internal and chemical quality characteristics of 6-year-old red ginseng produced in punggi area. Red ginseng samples are graded as cheon (1st grade), ji (2nd grade), yang (3rd grade), gi (out of grade) by trained inspectors. External characteristics of red ginseng depend on weight, volume, density, length and color. Internal characteristics were expressed by length and occurrence ratio of inner white and inner cavity. Chemical characteristics were evaluated by crude saponin, ginsenoside (Rg1, Rb1, Rc), total sugar, acidic polysaccharide, and 50% ethanol extracts contents. Overall, this study showed that quality of external and internal characteristics was matched with grade, but chemical quality was not matched.
김지윤,김정수,김민현,김지혜,김인선,남인주,김종국,문광덕 한국식품저장유통학회 2023 한국식품저장유통학회지 Vol.30 No.2
Because of their short harvest season, large quantities of persimmons must often be processed within a limited time. Therefore, new methods to extend their storage life are required. This study examined the effects of chlorine dioxide (ClO2) gas fumigation for various treatment periods on the storage quality of astringent persimmons Cheongdobansi under low-temperature conditions. The conditions consisted of continuous treatment with ClO2, treatment for 2 weeks with ClO2, and no treatment, all of which are stored at low temperatures. Control samples (storage 0 days) without any treatment were prepared and all experiments were conducted for 10 weeks at two-week intervals. The ClO2 gas treatment maintained the moisture content, color value, hardness, soluble tannin content, and sensory characteristics. However, ClO2 gas treatment did not affect the soluble solids, pH, and total sugar content. In particular, continuous treatment with ClO2 maintained the storage quality after 6-8 weeks of storage, particularly the hardness and weakness (sensory evaluation). The results suggest the potential of continuous treatment with ClO2 as a highly effective method for maintaining the freshness of Cheongdobansi.