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밀전분으로 RS 4형 저항전분 제조시 단백질 정제 정도의 영향
문세훈ㆍ신말식 전남대학교 가정과학연구소 2000 生活科學硏究 Vol.10 No.-
To investigate the effect of protein content of raw wheat starch on cross-linked RS 4 starch formation and its characterization, cross-linked RS 4 starches were prepared from wheat starches which have 0.88%, 0.52%, 0.31% and 0.17% protein, respectively and their RS level and properties were measured. As protein content increased, RS level of RS 4 decreased. RS level of RS 4 prepared from wheat starch having 0.17% protein was the highest. Water absorption of RS 4 starch prepared from starch having the lowest protein content was the lowest. After RS 4 starch was heated in boilng water bath with magnetic stirrer for 1hr, its water absorption was increased. The shapes of RS 4 prepared from starch with different protein were not different from those of raw starch. The crystalline patterns of RS 4 starch by X-ray diffractogram were all A-type. but the peaks on X-ray diffractogram were disappeared after heating. Two different endotherms were shown in all RS 4 starches at 64.6∼89.6℃ and 140.0℃ by DSC. the first one was thought gelatinization peak but the second one was unknown peak.
저항전분 처리 조건과 냉각시간이 RS 3 전분의 수율과 팽윤력에 미치는 영향
신말식,이지현,문세훈 전남대학교 생활과학연구소 2001 生活科學硏究 Vol.11 No.-
RS 3 제조시 전분의 처리조건과 냉각시간이 RS 3의 함량과 성질에 미치는 영향을 조사하기 위해 옥수수와 밀전분을 일정시간 약산처리하여 가열하고 냉각한 후 RS 수율과 100℃에서의 팽윤력을 조사하였다. 또한 냉각시간에 따른 효과를 확인하기 위하여 가열하고 냉각한 전분을 냉장고 온도에서 0. 3. 6. 9. 24시간 저장하여 RS를 제조하였으며, 가열 냉각된 전분을 건조전에 표면활성제(SE 1170)와 증류수를 첨가하여 균질화함으로써 RS 3 전분의 분쇄를 용이하게 할 수 있는지와 RS 수율변화를 조사하였다. 0.1N HCI로 0. 2. 6. 12시간 전분을 산처리한 후 RS 3를 제조했을 때, 산처리 시간의 증가에 따른 RS 함량과 팽윤력의 변화는 나타나지 않았고, 가열 냉각횟수의 증가가 RS 함량을 증가시켰다. 냉각된 전분겔에 표면활성제를 첨가하여 균질화한 경우가 증류수로 균질화한 경우보다 RS 수율이 높았으나 팽윤력은 큰 차이를 나타내지 않았다. 냉각기간에 따라 제조한 RS 3 전분의 RS 수율은 18.62 ~ 22.51% 범위였고, 냉장고 온도에서의 저장시간에 따라 RS 수율과 팽윤력의 변화는 나타나지 않았다. Effects of acid hydrolysis, storage period and homogenization with surfactant(SE 1170) on RS 3 formation and properties of RS 3 type starches were investigated. Wheat and corn starches were repeated up to 2 times autoclaving-cooling cycles after treatment with 0.1N HCI for 0. 2. 6 and 12hr at room temperature and autoclaving-cooling cycled starches were stored at 4℃ for 0. 3. 6. 9 and 24hr. Before drying of autoclaving-cooling cycled starch gels, starch gels were homogenized with 0.5% SE 1170 or distilled water by homogenizer. The RS levels and swelling powers of RS at 100℃ were not affected by acid treatment up to 12hr. RS levels of samples which stored at 4℃ for different periods were ranged from 18.62% to 22.54% and increase of storage period at 4℃ was not also helpful to raise RS yield. Homogenization with surfactant before drying not only increased RS, but also made starch to be powder easily.
Methods to improve rice protein dispersal at moderate pH
문세훈,서정희,신말식 한국식품과학회 2020 Food Science and Biotechnology Vol.29 No.10
Dispersion of rice protein (RP) at a neutral pH ishighly important for its application in the food industry. We analyzed the solubility of RP at different pH conditionsand found higher solubility at pH\3 and pH[8 than at aneutral pH. Furthermore, at pH 2, the RP solubilityimproved from 30 to 63% with sonication; however, thesamples precipitated when the pH was increased from 2 to7. To circumvent this, anionic pectin and sodium alginatewere added to the RP solution at pH 2. Pectin formed acomplex with RP at pH 2, showing a shift in the zetapotentialfrom 17.3 mV (RP only) to - 1.0 mV (RP plus1% pectin). Interestingly, the formation of this RP-pectincomplex allowed RP to remain dispersed when the pH wasincreased to 7. Moreover, a stable emulsion could be preparedusing the RP-pectin complex as an emulsifier.
품종별 쌀의 취반 특성 : 나주에서 재배된 쌀을 중심으로
문세훈,김정옥,신말식 한국가정과학회 2004 한국가정과학회지 Vol.7 No.1
Three rice varieties of Nampyong, Dongjin I, Ilmi produced in Naju were examined for cooking properties. The lipid content of Dongjin I and the protein content of Ilmi were higher than those of others. Total amylose contents of three varieties were in range of 16.1~18.6% and that of Ilmi were higher than the others. The initial gelatinization temperature by RVA were ranged from 69.8℃ to 73.3℃. Peak viscosity and breakdown were the highest in Dongjin I but setback was the lowest. Nampyong had the highest value(p<0.05) for adhesiveness, springiness and cohesiveness. The sensory evaluation results showed that Nampyong and Ilmi had the the highest value(p<0.05) for overall quality.
문세훈,신말식 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.4
The molecular structures of non-waxy rice starches purified from three Korean rice cultivars, Dongjin1, Hopyeong, and Ilmi, were investigated to determine the main reasons why it is difficult to make manju with Dongjin1 flour compared to other rice flours with similar processing qualities. The molecular structural characteristics of the three rice starches were analyzed by high-performance size-exclusion chromatography and highperformance anion-exchange chromatography. The Dongjin1 starch had lower molecular weight (MW) amylose, a smaller proportion of short a chains, and higher average amylopectin branch chain length than the other two starches. These properties of Dongjin1 starch resulted in a lower water binding capacity, lower swelling power at 80 C, and lower peak viscosity than those of the other two starches. It is suggested that the MW of amylose and degree of polymerization of amylopectin are important factors to make gluten-free bakery products using nonwaxy rice flours.
저항전분 처리 조건과 냉각시간이 RS 3 전분의 수율과 팽윤력에 미치는 영향
신말식, 이지현, 문세훈 전남대학교 가정과학연구소 2001 生活科學硏究 Vol.11 No.-
Effects of acid hydrolysis, storage period and homogenization with surfactant(SE 1170) on RS 3 formation and properties of RS 3 type starches were investigated. Wheat and corn starches were repeated up to 2 times autoclaving-cooling cycles after treatment with 0.1N HCl for 0, 2, 6 and 12hr at room temperature and autoclaving-cooling cycled starches were stored at 4℃ for 0, 3, 6, 9 and 24hr. Before drying of autoclaving-cooling cycled starch gels, starch gels were homogenized with 0.5% SE 1170 or distilled water by homogenizer. The RS levels and swelling powers of RS at 100℃ were not affected by acid treatment up to 12hr. RS levels of samples which stored at 4℃ for different periods were ranged from 18.62% to 22.54% and increase of storage period at 4℃ was not also helpful to raise RS field. Homogenization with surfactant before drying not only increased RS, but also made starch to be powder easily.
복합프로바이오틱스 처리 새청무 쌀가루로 제조한 쌀 컵케이크의 품질
문세훈 ( Saehun Mun ),이주리 ( Jooree Lee ),전상명 ( Sangmyeong Jun ),신말식 ( Malshick Shin ) 한국식품조리과학회(구 한국조리과학회) 2020 한국식품조리과학회지 Vol.36 No.6
Purpose: To develop varieties of rice flour with different processing qualities through fermentation using a probiotic complex(PC). Methods: Protein and apparent amylose contents, physical, morphological, and gelatinization properties and quality characteristics of rice cupcakes made from those flours were investigated. Results: The protein and apparent amylose contents, damage starch, and water binding capacities of rice flour fermented with PC decreased (p<0.05). All fermented rice flour varieties showed cells with exposed starch granules and free starch granules similar to patent rice flour. Peak, trough, and breakdown viscosities increased, but setback viscosity and conclusion temperature decreased with PC fermentation. The specific volumes of rice cupcakes were not significantly different. The greenness of crumb, hardness, and chewiness of rice cupcakes prepared from PC fermented rice flour was reduced. Conclusion: Although the PC fermented rice flour had different composition and physical and pasting properties, the hardness of the rice cupcakes prepared from the PC fermented flour showed a reduction. It is necessary to find new applications of PC fermented rice flour in further studies.