지질의 영양 기능성

송영옥(Yeong Ok Song) 한국식품과학회 2010 식품과학과 산업 Vol.43 No.4

Changes in Functional Groups of Protein by Lipid Deterioration in the Biological System of Rice Bran

Yeong-Ok Song(송영옥),Hong-Sik Cheigh(최홍식) 한국식품과학회 1990 한국식품과학회지 Vol.22 No.5

Effect of Peroxidized Lipid on the Protein Isolate and Protease Activity of Rice Bran

Yeong-Ok Song(송영옥),Hong-Sik Cheigh(최홍식) 한국식품과학회 1990 한국식품과학회지 Vol.22 No.5

Changes in Free Amino Acids by Lipid Deterioration in the Biological System of Rice Bran

송영옥(Yeong-Ok Song),최홍식(Hong-Sik Cheigh),변재형(Jae-Hyeong Pyeun) 한국식품영양과학회 1991 한국식품영양과학회지 Vol.20 No.3

상대습도 65%, 온도 35℃의 저장 조건하에서 지방질의 가수분해를 촉진 시킨 미강과 상대습도70-90% 온도 25-30℃의 공기중에 방치하여 가수분해와 산화를 동시에 촉진시킨 미강을 시료로 지방질의 산화에 따라 생성된 산화 생성물이 단백질의 변패에 미치는 영향을 유리아미노산 함량의 경시적인 변화로써 살펴 보았다. 산소농도를 제한한 system에서는 저장초기에 유리아미노산의 함량이 증가하다가 지방질의 산화가 진행되면서 감소하기 시작하였고, 이러한 감소현상은 공기중에 방치한 실험군에서는 저장 초기부터 일어나기 시작하여 산화가 급격하게 진행된 저장 말기에는 그 감소 현상이 현저하였다. 이들 아미노산의 감소와 지방질의 산패정도를 통계처리한 결과, 유리아미노산 중 serine, glutamic acid, proline, methionine, lysine, histidine, 그리고 arginine 등의 함량 감소는 지방질의 산패에 의해 현저한 영향을 받았다(p<0.05). The damaging effect of peroxidized lipid on amino acid was studied in rice bran by determining the free amino acid content in a biological system. The content of free amino acid in the rice bran stored in the controlled atomsphere of 35℃ with relative humidity of 65% for 180 days, increased during the first 60 days of storage, and then decreased as the lipid peroxidation proceeded. The content of free amino acid in the sample exposed to the air of 25-30℃ with relative humidity of 70-90% for 100 days decreased rapidly in the beginning period of the storage. The lipid oxidation developed much faster in the rice bran exposed to the air than in the rice bran stored in the controlled atmosphere. The correlation coefficients between the total content of free amino acid and degree of peroxidation for the samples of both conditions were above -0.8, which is significant(p<0.05). The changes in the concentration of serine, glutamic acid, proline, methionine, lysine, histidine, and arginine were significantly correlated with the degree of lipid oxidation(p<0.05) for the samples stored in the controlled atmosphere and the open air. It was observed that peroxidized lipid has damaging effects on protein in the biological system of rice bran.

어린이 김치 표준화에 대한 연구 - 어린이 김치에 적합한 고추가루 -

송영옥(Yeong-Ok Song),빈성미(Sung-Mi Bin),문정원(Jung-Won Moon) 한국식품영양과학회 1996 한국식품영양과학회지 Vol.25 No.6

어린이 김치 표준화의 일환으로 어린이 김치의 기호에 큰 영향을 미치는 고추가루의 적합한 선정을 위해 경상도 일대에서 생산되어 시판되고 있는 4종류(A, B, C, D)의 고추가루에 대해 고추가루의 일반성분 및 색도, capsaicinoid류 및 당 함량 등을 분석하였고 이들 고추가루로 담근 김치에 대한 관능검사를 행하였다. 4종류의 시판되고 있는 고추가루의 일반 성분은 수분이 11.59~13.48%, 조지질이 7.59~8.39%, 조회분이 4.34~7.45%로 나타났다. 고추가루의 색깔에 있어서 Hunter 색차계로서 측정된 적색도 a값, 황색도 b값은 A고추가루가 가장 우수했으며, 밝기를 나타내는 ASTA color값은 A(178.20)>C(142.80)>B(114.28)>D(98.06)고추가루 순으로서 역시 A고추가루가 가장 우수하였다. 고추가루의 매운맛을 나타내는 capsaicinoids에 있어서 capsaicin 함량은 D고추가루가, dihydrocapsaicin은 C고추가루가 가장 높았다. 또한 capsaicin : dihydrocapsaicin에 각각 1 : 0.6의 가중치를 주어 산출된 capsaicin equivalent는 D>C>A>B고추가루 순이었다. 고추가루의 유리당 함량은 주된 성분인 과당, 포도당 모두 B>A>D>C고추가루 순이었고 서당은 A>D>C>B고추가루 순이었다. 총 당 함량 역시 B고추가루가 16.81%로서 다른 제품에 비해 가장 높았다. 한편 4종의 고추가루를 달리하여 담근 김치에 대한 관능검사 결과 색깔 면에서 발효기간 전반에 걸쳐 A고추가루가 가장 우수하였고 종합적인 맛에 있어서도 가장 좋은 값을 나타내었다. 또한 A고추가루로 담은 김치는 초등학생들의 관능검사 결과 현재의 초등학교 급식김치 보다 색깔을 비롯한 5개 전항목에서 높은 점수를 얻었다(p<0.01). 그리고 이때 사용된 A고추가루의 일반특성은 capsaicin equivalent 24.15㎎%, 총 당 함량 15.76% 그리고 ASTA color값 178.2였다. This study is a continuous work for the standardization of children's kimchi preparation. In order to find out the proper red pepper powder for children's kimchi, four kinds of red pepper powder(A, B, C, D) sold in Kyungsang province were used as samples. The proximate composition, color value, capsaicinoids concentration and sugar content in four kinds of the red pepper powder were determined, and sensory evaluation of kimchi prepared with those was carried out for different fermentation times. Moisture contents of red pepper powder A, B, C and D were in the range of 11.59~13.48%. Lipid and ash contents of samples were in the range of 7.59~8.39% and 4.34~7.45%, respectively. In comparision of color values measured by a Hunter colorimeter, red pepper powder A showed the highest value for a and b values. Also A showed the brightest color as measured in AST A color and L value. Capsaicin concentration of D and dihydrocapsaicin concentration of C were found to be the highest among the samples. The capsaicin equivalent was in the order of D>C>A>B. The content of total sugar was in the order of B>A>D>C. In the sensory evaluation of children's kimchi prepared with four kinds of red pepper powder, the color and total acceptability of kimchi prepared with A were found to be the best. The results of sensory evaluation between kimchi prepared with A and school supplied kimchi showed that the former was better. And the composition of A red pepper powder was as follows: capsaicin equivalent 24.1㎎%, total sugar content 15.79% and ASTA color value 178.2

가압볶음 무말랭이 열수 추출물의 항산화 효과

송영복 ( Yeong Bok Song ),최정선 ( Jeong Sun Choi ),이지은 ( Ji Eun Lee ),노정숙 ( Jeong Sook Noh ),김미정 ( Mi Jeong Kim ),조은주 ( Eun Ju Cho ),송영옥 ( Yeong Ok Song ) 부산대학교 김치연구소 2010 김치의 과학과 기술 Vol.13 No.-

The antiradical property of hot water extract from dried radish (DR) or dried radish roasted with pressure (DRRP) was investigated in vitro and in LLC-PK1 cell system. The contents of total free amino acid and reducing sugar in DR were decreased by 72.86% and 3.17%, respectively, after pressurized roasting. In vitro test, IC50 for DR and DRRP for DPPH radical scavenging activity were 646.70 and 135.45 μg/mL, 896.10 and 566.98 μg/mL for superoxide anion radical, and 722.26 and 531.84 μg/mL for hydroxy radical, respectively. The radical scavenging effects of DRRP was significantly greater than those for DR (p<0.001). These radical scavenging effects of DR and DRRP were confirmed in LLC-PK1 at which oxidative stresses were induced by superoxide, nitric oxide and peroxynitrite generated in the treatment of pyrogallol, SNP, and SIN-1, respectively. Cell viability was increased in the presence of DR or DRRP, dose dependently (p<0.05), and TBARS formation was decreased. The protective effects of DRRP against oxidative damage in LLC-PK1 were greater than those of DR at the same concentration tested (p<0.05). This superior antiradical activity of DRRP might be due to the products produced during the pressurized roasting in addition to the anti oxidative compounds originally present in the radish. 5-hydroxyl methyl furfural (5-HMF) known as an intermediate product of the maillard reaction was detected in DRRP (0.57 mg/g), but not from DR. In conclusion, daily consumption of DRRP may prevent oxidative damage by retarding oxidative stress.

어린이의 김치의식에 관한 실태조사 (Ⅰ) - 김치 선호도에 관한 조사 -

송영옥(Yeong-Ok Song),김은희(Eun-Hee Kim),김명(Myung Kim),문정원(Jung-Won Moon) 한국식품영양과학회 1995 한국식품영양과학회지 Vol.24 No.5

어린이들이 좋아하는 기호성 김치를 개발하기 위한 기초작업으로 부산시내 공, 사립 국민학교 2, 4, 6학년에 재학중인 1,100명을 대상으로 김치 선호도에 대한 설문조사를 실시하였다. 조사대상 국민학생의 68%가 김치를 좋아한다고 응답하였으나 국민학생들이 좋아하는 반찬들(계란말이, 단무지, 김구이, 햄ㆍ소시지ㆍ미니돈까스ㆍ콩나물무침ㆍ호박나물, 장조림 등) 중에서의 김치의 선호도(17.6%)는 햄ㆍ소시지ㆍ미니돈까스(54.7%)에 이어 2위를 차지하였으나 그 선호 정도는 상당히 낮아 실제적인 선호도와는 차이가 있는 것으로 나타났다. 김치의 매운맛은 국민학생들이 김치를 가장 싫어하는 이유인 동시에 김치를 가장 좋아하는 이유로 나타나 김치의 특성을 대표하는 맛으로 생각되었다. 국민학생들이 선호하는 김치의 종류는 배추김치, 깍두기, 물김치, 총각김치, 오이김치 순이었다. 김치 담금 재료 중에서는 배추를 가장 좋아하고 생강, 마늘, 파, 젓갈 등 강한 냄새를 내는 것은 싫어하는 것으로 나타났다. A survey on the kimchi preferences among elementray school sutdents in Pusan was conducted in April of 1995 to get basic information needed for the development of special kimchi for the children. Total of 1100 children in 2nd, 4th and 6th grade from public and private elementary school participated in this survey. Sixty eight percent of students answered that they like kimchi. However, kimchi preference (17.6%) among other side dishes-pork cuttletㆍhamㆍsausage(54.1%), egg roll(9.4%), soysauced beef(8.2%), toasted laver(6.3%), bean sprout namul(3.0%), danmooji(1.0%), and squash namul(0.4%)- was relatively low. It can be interpreted that elementary school student prefers processed food specially animal food to kimchi. The hot taste of the kimchi was the number one reason of their dislike of kimchi, and it was the most important reason for those also like kimchi. Thus it can be thought as the representative taste of kimchi. Chinese cabbage kimchi was found to be the most favorite kimchi and kakdugi(seasoned pickles of cubed radish), nabak-kimchi(mildly seasoned water based kimchi that is mixture of chinese cabbage and cubed radish) and chonggag kimchi (seasoned pickles of pony tail radish) and cucumber kimchi were followed in order. Among the various ingredients in kimchi, children like cabbage best but they didn't like galic, ginger, green onion and fermented fish sauce which give strong flavor in kimchi.

멸치젓갈 熟成中 脂質의 酸化와 蛋白質의 分解

송영옥(Yeong Ok Song),변대석(Dae Seok Byeun),변재형(Jae Hyeung Byeun) 한국식품영양과학회 1982 한국식품영양과학회지 Vol.11 No.1

멸치젓의 熟成中 脂肪의 酸化와 蛋白質의 分解가 젓갈製品中의 兩成分의 組成에 어떤 影響을 미치는지를 알아보기 위하여 脂肪의 酸化過程은 TBA값, 카아보닐값, 過酸化物값으로, 그리고 蛋白質의 分解過程은 蛋白態窒素, 아미노態窒素, 揮發性鹽基窒素을 各各 分析하므로서 檢討하였다. 그리고 生멸치와 멸치젓갈의 脂肪構成 脂肪酸과 體蛋白質 構成 아미노酸 및 遊離아미노酸의 組成도 測定 檢討하였다.<br/> 멸치젓갈 熟成中 脂質은 主로 熟成 初期에 酸化가 進行되었으며, 蛋白質 또한 初期에 急速히 分解되었으나 熟成經過와 더불어 分解速度가 緩慢하여졌다.<br/> 脂肪構成 脂肪酸의 造成을 分析한 結果, 生멸치의 脂質中에는 飽和酸은 主로 C_(16:0)酸과 C_(18:0)酸 및 C_(14:0)酸으로 이루어져 있었으며 이들 세 飽和酸이 全體 脂肪酸의 約 30.8%, 그리고 不飽和酸은 C_(22:6)酸과 C_(18:1)酸 및 C_(16:1)酸이 主로 含有되어 있었으며, 이들 세 不飽和酸은 全體 脂肪酸의 約 48.7%를 차지하였다.<br/> 91日間 熟成시킨 젓갈試料中에는 飽和酸에 屬하는 C_(14:0)酸과 C_(16:0)酸이 全 脂肪酸의 約 40%를 차지하여 生멸치일 때보다 훨씬 增加하였다. 그리고 不飽和酸中 C_(22:6)酸과 C_(20:5)酸 및 C_(20:1)酸은 熟成된 젓갈試料에서는 大幅 減少하였으며, 젓갈試料中에 많은 不飽和酸은 C_(16:1)酸과 C_(18:1)酸으로서 全體 脂肪酸의 約 30%를 차지하였다.<br/> 生멸치의 體成分을 이루는 아미노酸의 組成을 分析한 結果, glutamic acid, lysine, aspartic acid, leucine, alanin은 높은 含量을 보였으며, tryptophan, methionine, tyrosine, serine, phenylalanine 等은 그 含量이 낮았다.<br/> 生멸치中의 遊離아미노酸에는 histidine, alanine, leucine, lysine, arginine이 많은 量 含有되어 있었으며, 91日間 熟成시킨 젓갈試料中에는 lysine, leucine, glutamic acid, alanine, aspartic acid等의 含量이 높았다.<br/> 젓갈로 熟成시켰을 때 두드러지게 增加한 遊離아미노酸은 aspartic acid, glycine, glutamic acid, isoleucine, valine이었고, 反面에 減少한 遊離아미노酸은 histidine이었다. Fermented anchovy pickle isone of the favorite sea food in Korea made from anchovy (Engraulis japonica) and salt.<br/> Lipid oxidation and proteolysis in the salted anchovy were rapidly occured at the early stage of ripening and the rate of proteolysis seemed to be sligtly delayed with the ripening.<br/> The major fatty acids in the raw anchovy were saturated of acids C_(16:0), C0_(18:0) and C_(14:0) while most of unsaturated acids were C_(22:6), C_(18:1) and C(16:1) and they marked 30.8% and 48.7% to the total fatty acids, respectively. When the pickle was ripened for 91 days, C_(14:0) C_(16:0), acids were greatly increased, whereas C_(22:6), C(20:6) and C_(20:1) acids were decreased.<br/> The main fatty acids of lipids of the anchovy pickle were C_(16:1) and C(18:1) (30%).<br/> Amino acid composition of the HCl hydrolysates of raw anchovy showed higher contents of glutamic acid, lysine, aspartic acid, leucine and alanine while the contents of tryptophan, methionine, tyrosine, serine and phenylalanine were the lower.<br/> In free amino acid composition, the raw anchovy contained much of histidine, alanine, leucine, lysine and arginine, and the anchovy pickle ripened for 91 days showed higher levels in the contents of lysine, leucine, glutamic acid, alanine and aspartic acid.<br/> In the ripened anchovy pickle aspartic acid, glycine, glutamic acid, isoleucine and valine incressed whereas thistidine decreased.

가압볶음 무말랭이 열수 추출물의 항산화 효과

송영복(Yeong-Bok Song),최정선(Jeong-Sun Choi),이지은(Ji-Eun Lee),노정숙(Jeong-Sook Noh),김미정(Mi-Jeong Kim),조은주(Eun-Ju Cho),송영옥(Yeong-Ok Song) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.8

무말랭이 및 가압볶음 무말랭이 열수 추출물의 항산화 효과를 in vitro와 LLC-PK₁ cellular system에서 살펴보았다. 무말랭이 열수 추출물과 가압볶음 무말랭이 열수 추출물의 라디칼 소거능을 IC??로 비교해 보았을 때 DPPH(646.70 vs 135.45 ㎍/mL), superoxide anion(896.10 vs 566.98 ㎍/mL) 및 hydroxyl radical(722.26 vs 531.84 ㎍/mL)에 대한 가압볶음 열수 추출물의 효과가 유의적으로 높은 것으로 나타났다(p<0.001). 이러한 유리기 소거효과는 LLC-PK₁ cell에서 pyrogallol, SNP 및 SIN-1 처리로 superoxide, nitric oxide 및 peroxynitrite를 생성하여 산화스트레스를 유발한 다음 무말랭이 및 가압볶음 무말랭이 열수추출물을 첨가하였을 때 농도 의존적으로 세포생존율이 증가하고, 과산화물 생성량이 감소하여 세포손상을 보호하는 효과가 관찰되었다. 가압볶음 무말랭이 열수 추출물의 산화손상에 대한 보호 효과는 무말랭이 열수추출물에 비해 모든 유리기에서 유의적으로 높았다(p<0.05). 이러한 무말랭이 열수추출물의 항산화효과는 무에 함유되어 있는 함황 물질, 유리아미노산, 배당체 등에 의한 것으로 생각되며 가압볶음 무말랭이 열수 추출물의 효과가 더 높은 이유는 무말랭이에 함유된 유효성분이 가압볶음에 의해 증가되고 더불어 볶음과정 중에서 생성된 maillard 생성물의 항산화성 때문으로 생각된다. 무말랭이의 환원당 및 유리아미노산 함량은 볶음 후 유의적으로 감소하였으며(p<0.05), 이에 반해 maillard 생성물의 중간산물인 5-hydroxymethyl-2-furfural(5-HMF) 함량은 무말랭이 열수 추출물에서는 검출되지 않았던 것이 가압볶음 무말랭이 열수 추출물에서는 0.57 ㎎/g이 측정되었다. 본 연구 결과가압볶음 무말랭이 차의 섭취는 체내 유리기에 의한 산화적 손상을 보호하는 효과가 높은 것으로 사료된다. The antiradical property of hot water extract from dried radish (DR) or dried radish roasted with pressure (DRRP) was investigated in vitro and in LLC-PK₁ cell system. The contents of total free amino acid and reducing sugar in DR were decreased by 72.86% and 3.17%, respectively, after pressurized roasting. In vitro test, IC?? for DR and DRRP for DPPH radical scavenging activity were 646.70 and 135.45 ㎍/mL, 896.10 and 566.98 ㎍/mL for superoxide anion radical, and 722.26 and 531.84 ㎍/mL for hydroxy radical, respectively. The radical scavenging effects of DRRP was significantly greater than those for DR (p<0.001). These radical scavenging effects of DR and DRRP were confirmed in LLC-PK₁ at which oxidative stresses were induced by superoxide, nitric oxide and peroxynitrite generated in the treatment of pyrogallol, SNP, and SIN-1, respectively. Cell viability was increased in the presence of DR or DRRP, dose dependently (p<0.05), and TBARS formation was decreased. The protective effects of DRRP against oxidative damage in LLC-PK₁ were greater than those of DR at the same concentration tested (p<0.05). This superior antiradical activity of DRRP might be due to the products produced during the pressurized roasting in addition to the antioxidative compounds originally present in the radish. 5-hydroxyl methyl furfural (5-HMF) known as an intermediate product of the maillard reaction was detected in DRRP (0.57 ㎎/g), but not from DR. In conclusion, daily consumption of DRRP may prevent oxidative damage by retarding oxidative stress.

티백 형 수정과의 관능적 특성 및 소비자 기호도 조사

김하나,송영옥,이지현,Kim, Hana,Song, Yeong Ok,Lee, Jeehyun 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.3

Sujeonggwa is a popular Korean traditional beverage. However, consumers only prepare it at home on special occasions due to the time and effort required. Developing a convenient form of Sujeonggwa may promote its consumption. The objectives of this study were to 1) develop Sujeonggwa in a tea bag using different sweeteners and 2) describe the characteristics of Sujeonggwa's flavor in tea bag samples and 3) determine how well consumers accept the tea bag samples. A total of four types of Sujeonggwa in a tea bag were developed: two samples with varying amount of sugar, another sample using sugar and stevia and the last sample using sugar and short chain fructo-oligosaccharide as a sweetener. A commercial ginger tea and cinnamon tea were used as control products. Descriptive analysis was conducted on the same six samples and a descriptive panel identified its attributes. A total of 61 consumers evaluated acceptability using a nine-point hedonic scale and how they felt about intensities of the samples using a just-about-right scale. The results indicated that consumers liked Sujeonggwa samples in a tea bag more than commercial ginger tea and cinnamon tea.