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수분-열처리가 난소화성 전분의 형성과 성질에 미치는 영향
문태화 서울대학교 농업생명과학대학 농업개발연구소 1998 농업생명과학연구 Vol.2 No.-
In order to investigate the effect of heat-moisture treatment on the formation and properties of resistant starch(RS), corm, wheat, potato, and sweet potato starches which had been subjected to autoclaving-cooling treatment were heated at 100℃ for 16 hr after adjusting the moisture contest to 20% and 30%. Determination of the RS revealed that the additional heat-moisture treatment increased the RS contest in all of the four starches by more than 20% as compared to the ones with autoclaving-cooling treatment. Values of the swelling factor for the heat-moisture treated starches were smaller than those for the autoclaved-cooled starches. Isolated RS showed much smaller values of swelling factor as compared with autoclaved-cooled and heat-moisture-treated starches. X-ray diffractograms of the heat-moisture-treated starches showed sharper and intenser peaks than those of the autoclaved-cooled starches and emergence of peaks around 15, 18 and 23 ˚ 2θ. RS obtained from sweet potato was characterized by appearance of four sharp peaks, of which two were identical to those of the raw starch. Employment of heat-moisture treatment increased the melting enthalpies of RS from potato and sweet potato starches, whereas it slightly decreased those from corn and wheat starches. High performance anion exchange chromatography analyses of all four RS revealed a good resolution of peaks up to DP 80 with a relative maximum at DP 20-35.
마이야르 반응에 의한 BSA-갈락토만난 복합체의 구조 및 유화 특성
문태화 서울대학교 농업개발연구소 1999 농업생명과학연구 Vol.3 No.-
Bovine serum albumin-galactomannan (BSA-GM) conjugates were prepared through Mail;lard reaction. With an increase in reaction ratio of GM to BSA, 2.5-7 moles of GM were bound to 1 mole of native BSA. Intrinsic fluorescence analysis suggested that the surface of each conjugate was covered with GM and the conformation of hydrophobic interior was not changed. Binding ability of BSA-GM conjugates to a hydrophobic probe was higher as compared to native BSA. Secondary structure showed little difference in native BSA and BSA-GM conjugates. Thus, it would suggest that the covalent bond between BSA and GM was formed outward of the α-helical region. The emulsifying properties of BSA-GM conjugates were improved as compared with those of native BSA and BSA-GM mixture. The improvement of emulsifying properties was due to the hydrophilicity, steric hindrance and viscoelastic properties caused by GM.
산 가수분해와 수분-열처리가 난소화성 서류 전분 형성과 구조에 미치는 영향
문태화 서울대학교 농업개발연구소 2000 농업생명과학연구 Vol.4 No.-
To investigate the effects of acid hydrolysis and heat-moisture treatment(HMT)on formation and structural characteristics of resistant starch(RS), sweet potato and potato starches, which had been partially hydrolyzed with 1N HCℓ at 35℃ for 8hr and then subjected to autoclaving-cooling(AC) treatment, were heated at 100℃ for 16hr after adjusting the moisture content to 20% or 30%. RS content of the starches increased by more than three times by HMT following acid hydrolysis. Differential scanning calorimetric thermogram of the acid hydrolyzed starch with HMT revealed a decreased peak transition temperature(Tp). It could be ascribed to the formation of new short starch chains by the acid hydrolysis. These chains were presumed to be the main component of the crystalline region, which led to the formation of less stable crystallites during AC and HMT. The enthalpies of RS were increased by HMT. X-ray diffraction patterns of RS revealed that the peak resolution and crystallinity were enhanced by HMT. Especially, sweet potato RS exhibited sharper and larger peaks at 2 Θ = 24˚ - 28˚. RS formed by AC and HMT of acid hydrolyzed starch showed the changes in X-ray diffraction pattern. 13C CP/MAS solid NMR spectra of all the RS displayed chemical shifts and increased double helix content by these treatments.
Maltosyl-erythritol의 이화학적, 관능적 특성과 난충치성 규명
문태화 서울대학교 농업개발연구소 2001 농업생명과학연구 Vol.5 No.-
Maltosyl(G2)-rythritol is a major transfer product obtaind by transglycosylation reaction with maltogenic amylase from Bacillus stearothermophilus(BSMA). In this study, some of the physicochemical, sensory and physiological properties were investigated. G2-erythritol was identified by using thin layer chromatography and purified with gel permeation chromatography. The viscosity and heat-stability of G2-erythritol were similar to those of erythritol, showing no significant effect of temperature, concentration and pH. In the colorability test, at pH 4 heating up to 120℃ caused little browning of G2-erythritol. However, at pH 7 browning of G2-erythritol increased with increasing heating temperature over 100℃. Sensory evaluation with magnitude estimation showed that relative sweetness of G2-erythritol was about 40% of sucrose. Its sweetness attributes determined by quantitative descriptive analysis indicated that negative properties, such as bitterness and astringency, were reduced as compared with erythritol. In addition, the duration and time to reach maximum intensity of sweetness analyzed by time-intensity parameters did not show any significant differences as compared to those of erythritol. Dental caries suppression effect of G2-erythritol was also determined. G2-erythritol was not utilized either as a substrate for the lactic acid production or for water-insoluble glucan synthesis by Streptococcus sobrinus NRRL 14555. Inhibition tests of dextransucrase and mutansucrase showed that relative inhibition of G2-erythritol was about 70 times higher than that of erythritol. These results suggest that G2-erythritol improves sweetness characteristics of erythritol and can be used as a new non-cariogenic sweetener.
문태화(Tae Wha Moon),이현종(Hyun Jong Lee) 한국응용생명화학회 1993 Applied Biological Chemistry (Appl Biol Chem) Vol.36 No.4
Response surface methodology was employed to investigate the conditions for separating water-soluble proteins from egg yolk using sodium alginate, propylene glycol alginate (PGA), sodium carboxymethylcellulose (CMC) and pectin which are approved as food additives. Effects of plysaccharide concentration and pH of the reaction system on protein and lipid contents in the supernatant were evaluated at respectively five and three levels of concentration and pH using rotatable hexagon design. Statistical analysis showed that pH of the system was a more important factor than polysaccharide concentration as it significantly affected all two responses. Separating conditions established by a graphical optimization technique were 0.23∼0.25% of sodium alginate at pH 5.9∼6.0, 0.15∼0.17% of PGA at pH 4.3∼4.5, 0.30∼0.31% of CMC at pH 3.0, and 0.09∼0.10% of pectin at pH 5.6∼5.8.