지역 농산물의 조단백질과 아미노산 조성 비교

설희경 ( Hui-gyeong Seol ),고희숙 ( Hui-suk Ko ),제희정 ( Hui-jeong Je ),김낙구 ( Nak-ku Kim ),최달연 ( Dal-yeon Choi ),하기정 ( Gi-jeong Ha ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.4

This study investigated the crude protein and amino acid contents of local agricultural products widely and specifically grown in Korea, including 25 vegetables and 13 fruits. The crude protein content of vegetables and fruits ranged from 0.46 to 6.53% and 0.29 to 2.23%, respectively. Totally, 17 types of amino acids were found in most samples. The total amino acid content of vegetables and fruits ranged from 457.38 to 9,303.18 mg% and 368.82 to 3,118.75 mg%, respectively. The total amino acid contents of garlic and passion fruit was higher compared to other vagetables and fruits. The calibration curves of the standard components showed good linearity (r2>0.99), except Met (r2=0.989). The limits of LOD and LOQ were in the range 0.034 to 0.991 μg/mL and 0.009 to 0.474 μg/mL, respectively. The results of the study can serve as a fundamental source of information regarding crude protein and amino acids contents in food, for diet planning.

국내 시판 청국장의 품질 및 특성

고유진,손용휘,김은자,설희경,이경란,김동현,류충호 경상대학교 농업생명과학연구원 2012 농업생명과학연구 Vol.46 No.1

본 연구에서는 국내에서 유통되고 있는 청국장을 수집하고 품질 특성을 분석하였으며, 우수한 품질의 청국장 제조를 위한 종균 개발의 기초 자료로 활용하고자 한다. 먼저 국내에서 시판 되는 청국장을 수집하여 분석한 결과, 수분함량은 56.3∼62.1%, 염도는 0.23∼11.51%, 총질소 함량과 아미노태 질소 함량은 각각 5.82∼8.76%, 173.71∼2,700.66 mg%를 나타내었다. 총질소에 대한 아미노태 질소 함량의 비를 나타내는 질소분해율은 2.88∼26.93%를 나타내었다. 수집된 청국장의 최대 히스타민과 티라민 함량은 각각 755.40, 1913.51 mg/kg로 나타냈다. 청국장의 최대 생균수는 9.6 × 109 CFU/g이었다. 이상의 결과로 국내 청국장은 종류가 매우 다양하며 제품마다 풍미와 영양성분이 현저한 차이가 있음을 확인하였다. 이는 지역마다 다른 품종의 원료대두의 사용 및 균일화·체계화되지 못한 발효공정에 기인한 것이라 사료된다. This study aimed to improve the quality with acomparison of quality characteristics by collecting Chungkukjang in the market, and to establish the foundation data for starter, which support to manufacture standardized Chungkukjang products. Firstly, Chungkukjang was collected from the industrial company and home-made production which located in the several regions of Korea. Moisture contents of collected Chungkukjang were ranged from 56.3 to 62.1% and salinity was 0.23 to 11.51%. Total nitrogen and amino nitrogen contents of Chungkukjang ranged from 5.82 to 8.76% and 173.71 to 2,700.66 mg%, respectively. Nitrogen degradation ratio, which means the proportion of amino nitrogen to total nitrogen, was 2.88∼26.93%. Collected Chungkukjang AG and Z have predominant value in histamine and tyramine contents as 755.40 and 1913.51 mg/kg, respectively, and viable cells count in collected Chungkukjang, maximum was 9.6×109 CFU/g. As a result, most products showed various properties in flavor and nutrition, and it is supposed to be caused on use of different soybean species and unstandardized fermentation process.

Allergenicity Change of Soybean Proteins by Thermal Treatment Methods

Hui-Gyeong Seol(설희경),Yu-Jin Ko(고유진),Eun-Jung Kim(김은정),Gyeong-Lan Lee(이경란),Do-Gyeong Kim(김도경),Jeong-Ok Lee(이정옥),Kang-Mo Ahn(안강모),Chung-Ho Ryu(류충호) 한국생명과학회 2012 생명과학회지 Vol.22 No.4

콩은 우리나라에서 과민성 알레르기를 일으키는 대표적인 식품 중의 하나로, 식품으로 섭취 시에 가열 및 발효가공을 통한 형태로 섭취한다. 이에 본 연구에서는 콩에 알레르기 반응을 일으키는 7명의 환아 혈청과 1명의 정상인 혈청을 이용하여 열처리 방법에 따른 품종별 콩(대풍, 대원, 태광)의 알레르기성에 미치는 영향을 조사하였다. 단백질을 추출하여 SDS-PAGE, immunoblotting 및 ELISA 방법을 통하여 반응성을 조사한 결과, SDS-PAGE상에서 열처리하지 않은 세가지 품종의 경우 9-76 kDa 위치에서 다양한 단백질 밴드를 보였는데 특히 9, 21, 34,52, 72 그리고 76 kDa의 단백질들은 각각 LTP, Kunits trypsin inhibitor, Gly m Bd 30K, β-conglycinin의 β-subunit, α-subunit와 α’-subunit로 주요한 콩 알레르겐으로 알려져 있다. 반면에 볶은 콩, 발효한 콩에서는 35kDa 이하로 완전히 분해되어 열처리 방법을 통해 단백의 항원성이 줄어드는 것을 확인할 수 있었다. IgE immunoblotting 을 통한 세 가지 품종의 볶은 콩과 콩 알레르기 환아 혈청과의 반응에서는 공통적으로 38-40kDa과 10-15 kDa에서 단백질 밴드를 보였으나 발효한 콩에서는 대부분 반응성이 약하거나 나타나지 않았다. ELISA 결과, immunoblotting 분석과 동일하게 대부분의 환아 혈청과 반응시에 볶은 콩과 발효한 콩에서 비교적 낮은 수치를 보였다. 결론적으로 콩에 존재하는 알레르겐 단백질은 열처리와 발효 미생물이 분비하는 단백질 분해효소에 의해 대부분의 환아에서 콩 단백질과의 반응성이 약화되는 것으로 사료된다. Soybean is one of the most common food materials causing food hypersensitivity reactions in Korea. In this study, we have investigated the effect of roasting and fermentation on the allergenicity of soybean. Three kinds of soybean (Daepung, Daewon, and Taegwang) were prepared as raw, roasted, and fermented by Bacillus subtilis GSK 3580, and then their proteins were extracted. The proteins were separated using SDS-PAGE, and the detection of IgE specific to soybean proteins was performed by immunoblotting using 7 sera of soybean allergy patients and non-allergic control individuals. Serum specific IgE to soybean was measured by ELISA. The SDS-PAGE of raw soybean proteins showed various-sized bands ranging from 9 to 76 kDa, which are known as major allergens. In particular, 9, 21, 34, 52, 72, and 76 kDa proteins are known as LTP, Kunits trypsin inhibitor, Gly m Bd 30K, β-subunit, α-subunit, and α’-subunit of β-conglycinin, respectively; these are major allergens in soybean. In contrast, only peptides of less than 35 kDa were found in roasted and fermented soybeans. IgE immunoblot analysis of three roasted species of soybeans commonly detected at 38-40 kDa and 10-15 kDa. The protein bands in fermented soybean showed very weak signals or were not detected. In addition, the reactivity of most patients’ sera to soybean was decreased after roasting and fermentation. With these results, it may be concluded that the allergenicity of soybeans is reduced by the roasting and fermentation processes. It is supposed that allergenic proteins in soybean were degraded by heat treatment methods and proteolytic enzymes were secreted from fermenting microorganisms.

경남지역 주요 막걸리의 품질특성

하기정,김낙구,제희정,최수연,설희경,홍광표,이상대 경상대학교 농업생명과학연구원 2015 농업생명과학연구 Vol.49 No.6

본 연구에서는 경남지역에서 생산된 수집막걸리의 품질특성을 조사하였다. 주원료에 따라 쌀 막걸리 10종과 과일 등 식물소재 첨가 막걸리 5종에 대한 품질특성을 비교하였다. pH는 쌀 막걸리는 3.20-4.48의 범위로 나타났고, 식물소재 첨가 막걸리는 3.38-4.28의 범위로 나타났다. 총산 함량은 쌀 막걸리가 0.14-0.51%이었으며, 식물소재 첨가 막걸리는 0.29-0.48%였다. 환원당은 0.55-2.40% 정도로 나타난 쌀 막걸리에 반해서 식물소재 첨가 막걸리는 0.70-3.28%로 비교적 높은 함량을 나타내었다. 휘 발산은 시료간 큰 차이가 없는 것으로 나타났다. 유기산은 젖산과 호박산의 함량이 가장 높았으며, 쌀 막걸리보다 식물 소재 첨가 막걸리에 높게 함유되어 있었다. 유리당은 fructose, glucose, maltose가 검출되었으며, 제품간 함량 차이가 큰 것으로 나타났다. 특히 쌀 막걸리 중 E 제품과 식물소재 첨가 막 걸리 L, M, N제품의 glucose 함량이 높았다. acetaldehyde, methanol 및 퓨젤유를 분석한 결과 acetaldehyde, methanol은 검출되지 않거나 소량 함유하고 있어 품질규격에 부합하였고, 1-propanol, 2-methyl-1-propanol, and iso-amylalcohol 등의 퓨젤유의 함량은 0.1-0.4mg/mL로 나타났다. The quality characteristics of Makgeolli produced in Gyeongnam province were examined. Tested samples were classified according to their major material, rice Makgeolli(10 samples) and supplemented Makgeolli with plant materials such as fruit(5 samples). pH values of rice Makgeolli and supplemented Makgeolli were 3.20-4.48, 3.38-4.28, respectively. Total acid contained 0.14-0.51% in rice Makgeolli, and 0.29-0.48% in supplemented Makgeolli. Reducing sugar contents of supplemented Makgeolli(0.70-3.28%) were higher than those of rice Makgeolli (0.55-2.40%). Volatile acid contents were no significant difference among samples. Among organic acid, lactic acid and succinic acid were highest contents. Total organic acid contents of supplemented Makgeolli were higher than those of rice Makgeolli. Free sugars such as fructose, glucose and maltose were detected and there contents have great difference between the products. Especially, Glucose content of E, L, M, N products showed high than another samples. Impurities such as methanol and acetaldehyde was not detected or detected small amount and therefore it has a suitable quality standard. Fusel oil contents such as 1-propanol, 2-methyl-1-propanol, and iso-amylalcohol were 0.1-0.4mg/mL.

추출방법에 따른 미숙사과 추출물의 유용성분 함량 및 항산화 활성

홍정진,설희경,오주열,정은호,장영호,Hong, Jeong Jin,Seol, Hui Gyeong,Oh, Ju Youl,Jeong, Eun Ho,Chang, Young Ho 한국식품영양학회 2021 韓國食品營養學會誌 Vol.34 No.2

The purpose of this study was to determine the optimum extraction method suitable for the availability of biological activities in unripe apples known to be rich in functional components. Unripe apples 'Hongro' picked on May 28th, 2019 were extracted by various extraction methods (hot water, ethanol, enzymatic pre-treatment, ultrasonic wave, and subcritical water) and their extracts were investigated yield, effective component contents, and antioxidant activities. Overall, the yields by the extraction solvent were higher in water than in organic solvent(ethanol) because water-soluble compounds were eluted from a polar solvent. Total phenol contents of the ultrasonic wave (ethanol) extracts were significantly higher in 6 times than hot water extract. Contents of flavonoid were highest in the ethanol extract at 29.14 mg QE/g. Contents of tannin and ursolic acid were also significantly higher in the ultrasonic wave (ethanol) extract. The DPPH radical and ABTS radical scavenging activities were the strongest in the ultrasonic wave (ethanol) extract. Correlation between effective components and antioxidant activities was high in the total phenol content with ABTS and the ursolic acid content with DPPH (p<0.01). The above results suggested that ultrasonic wave (ethanol) extract of unripe apples has the potential to act as a functional material.

사과젤리 제조시 사과즙 종류가 워터젤리품질에 미치는 영향

김윤숙,설희경,홍정진,정은호,김영봉,홍광표 한국식품영양과학회 2019 한국식품영양과학회 학술대회발표집 Vol.2019 No.10

사과 가공 부산물의 화장품 소재로서 효능

홍정진,설희경,김윤숙,정은호,김영봉,홍광표 한국식품영양과학회 2019 한국식품영양과학회 학술대회발표집 Vol.2019 No.10

사과과육을 첨가한 젤리의 품질 특성

김윤숙,설희경,홍정진,김우일,정은호,김영봉 한국식품영양과학회 2018 한국식품영양과학회 학술대회발표집 Vol.2018 No.10

사과 품종별 성숙에 따른 유용성분 함량 변화

홍정진,설희경,김윤숙,정은호,김영봉,홍광표,Hong, Jeong Jin,Seol, Hui Gyeong,Kim, Yoon Suk,Jeong, Eun Ho,Kim, Yeong Bong,Hong, Kwang Pyo 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.4

This study was conducted to select cultivars and determine the harvest period suited for the availability of biological activities in unripen apple. To analyze effective the components in the apple (Malus domestica), three cultivars, 'Summerking', 'Hongro', 'Fuji' were harvested from 40~50 days after full bloom to harvest time. Soluble solid content increased gradually by ripening but titratable acidity decreased with ripening regardless of the cultivars. The total phenol content significantly reduced with ripening from May 30 to July 30 (p<0.05). Substantially, the total phenol content of 'Hongro' in May 30 was four times higher than that of 'Summerking' in the same period and ten times higher than that of 'Hongro' in August 30. The total flavonoid content reduced with ripening regardless of cultivars (p<0.05) and that of 'Hongro' in May 30 was significantly highest (p<0.05). The ascorbic acid content was the highest in 'Hongro' in May 30 (p<0.05). The contents of tannin and ursolic acid significantly reduced with ripening from May 30 to July 30 (p<0.05), while no significant difference was observed between Hogro and Fuji after July 30. Therefore, 'Hongro' harvested in May 30 was considered to be best in the utilization of the effective components of immature apple.

최소 가공용 사과의 품종별 갈변정도

홍정진,설희경,정은호,김영봉,홍광표,Hong, Jeong Jin,Seol, Hui Gyeong,Jeong, Eun Ho,Kim, Yeong Bong,Hong, Kwang Pyo 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.5

This study was carried out to select apple cultivars suited for the fresh cutting or minimal processing as investigating correlation between total phenol and ascorbic acid as browning factors and the enzymatic browning degree. In soluble solid-acid ratio, 'Gamhong' and 'Arisoo' were highest value of 71.69 and 71.52 compared with other cultivars. And the change of lightness (${\Delta}L$) and color (${\Delta}E$) in 'Gamhong' and 'Arisoo' showed lower than other cultivars while 'Arkansas black' was highest change of lightness and color as ${\Delta}L$ 8.27, ${\Delta}E$ 13.86 respectively. Total phenol and ascorbic acid contents in 'Arkansas black' were highest such as 334.3 mg GAE/100 g and 9.22 mg/100 g, respectively. And polyphenol oxidase (PPO) activity also was the highest such as 14.43unit in 'Arkansas black'. The correlation test showed browning of apple was significantly dependent on ${\Delta}L$, ${\Delta}E$, total phenol, ascorbic acid contents and PPO activity (p<0.01). On the contrary, no significant correlation had been determined between the browning and ascorbic acid oxidase (AAO) activity. Thus, it seemed that the browning of apple was not only due to oxidation of ascorbic acid but also total phenol. It was suggested that 'Gamhong' and 'Arisoo' were suitable for fresh cutting or minimal processing.