Elderberry(Sambucus) Anthocyanin에 관한 연구(硏究)

신말식,안승요,Shin, Mal-Shick,Ahn, Seung-Yo 한국식품과학회 1980 한국식품과학회지 Vol.12 No.4

우리나라에서 처음 재배(栽培)를 시작한 elderberry anthocyanin의 화학구조(化學構造)를 동정하고 함량(含量)을 측정(測定)하였다. Elderberry열매에서 1% HCl MeOH로 추출(抽出)하여 얻은 색소농축액(色素濃縮液)을 Amberlite IRC-50 양(陽)이온교환수지관을 통과시켜 정제(精製)하고 paper chromatography로 개별색소(個別色素)를 분리(分離)하였다. 각(各) 개별색소(個別色素)에 대해 부분산가수분해(部分酸加水分解), acyl group, 결합당(結合糖), aglycone의 확인(確認), paper chromatography로 얻은 $R_f$값, spectral data 등을 기초로 구조를 확인(確認)하였다. 확인(確認)된 elderberry중(中)의 5가지 색소(色素)는 cyanidin-3-glucoside, cyanidin-3,5-diglucoside, cyanidin-3,5-diglucoside with p-coumaric arid, cyanidin-3-xyloglucoside-5-glucoside, cyanidin-3-xyloglucoside-5-glucoside with p-coumaric acid이었다. 총 anthocyanin양은 elderberry 1g당 3.13mg이고 개별색소(個別色素)의 비(比)는 cyanidin-3-glucoside 4.3%, cyanidin-3,5-diglucoside 28.3%, cyanidin-3,5-diglucoside with p-coumaric arid 12.9%, cyanidin-3-xyloglucoside-5-glucoside 38.3%, cyanidin-3-xyloglucoside-5-glucoside with p-coumaric acid가 16.2%이었다. Studies have been carried out on the structure and the content of the anthocyanins in elderberries which were just recently transplanted in Korea. The anthocyanin pigments of elderberries were extracted with 1 % methanolic HCl and purified with Amberlite IRC-50 cation exchange column. The individual pigments were isolated by paper chromatography. Five pigments, identified by various chemical and physical methods were cyanidin-3-monoglucoside(4.3%), cyanidin-3,5-diglucoside(28.3%), cyanidin-3,5-diglucoside with p-coumaric arid(12.9%), cyanidin-3-xyloglucoside-5-glucoside(38.3%), cyanidin-3-xyloglucoside-5-glucoside with p-coumaric acid(16.2%). The content of total anthocyanin in elderberry was 3.13 mg/g fresh weight.

전분의 노화에 아밀로오스와 아밀로펙틴이 미치는 영향

신말식 全南大學校家政科學硏究所 1995 生活科學硏究 Vol.5 No.-

A starch granule is partially crystalline polymer, which is composed of linear polymer, amylose and branched polymer, amylopectin. When the starch granule gelatinizes by heating, its structure changes to amorphous, but gelatinized starch is gradually crystallized during storage which is called retrogradation. Retrogradation of starch is attributed to the crystallization of amylose and/or amylopectin. The retrograded starch shows B-crystalline type by x-ray diffractometry, regardless of the type of native starch. The degree of retrogra-dation(DR) of amylose is affected by its content, chain length, and lipid content. The DR of amylopectin is affected by its origin and content, outer chain length, lipid content, and cer-tain additives. Since the structure of starch granule and the assay method for the DR is not known clearly, it is hard to identify the role and mechanism of amylose and amylopectin on the retrogradation of starch. Because the retrogradation of starch is the most important aspect for the quality of starchy foods, the mechanism of retrogradation and the method of retarding retrogradation should be comprehend in the near future.

근대 이후 문헌에 수록된 약과 조리법의 변화

신말식,최은옥,박진숙,이경애 한국식품영양과학회 2013 한국식품영양과학회 학술대회발표집 Vol.2013 No.11

분질 및 점질 고구마 전분의 특성

신말식,안승요,Shin, Mal-Shick,Ahn, Seung-Yo 한국식품과학회 1988 한국식품과학회지 Vol.20 No.3

분질 고구마인 원기와 점질 고구마인 천미로부터 전분을 분리하여 입자의 형태, 이화학적 성질, 호화양상을 조사 하였다. 전분입자는 모두 둥근형이고 입자의 크기는 원기 전분은 $11{\mu}m$ 천미 친분은 $12{\mu}m$ 및 $17{\mu}m$의 입자가 주를 이루었다. 원기 전분은 천미 전분에 비하여 물결합 능력과 팽화력이 낮았으나 아밀로오스함량, 호화온도, 호화에 필요한 수분량 및 호화에 필요한 최저 온도등이 더 높았다. Granular shapes and sizes, physicochemical priperties and gelatinization patterns of sweet potato starches from Wonki(the dry type) and Chunmi(the moist type) were investigated. Starch granules of sweet potatoes were round. Granule sizes of Wonki starch were mainly $11{\mu}m$ and those of Chunmi starch were $12{\mu}m\;and\;17{\mu}m$. Wonki starch had lower water binding capacity and swelling power than Chunmi starch. But Wonki starch had higher amylose content, gelatinization temperature, miture content for gelatinization and temperature for gelatinization than Chunmi starch.

쌀보리 전분의 이화학적 성질

신말식,송은 한국농화학회 1991 Applied Biological Chemistry (Appl Biol Chem) Vol.34 No.2

Physicochemical properties of waxy and non-waxy naked barley starches were investigated. The starch granules observed by photomicroscope, polarized-light microscope and scanning electron microscope were round. The starch showed a typical A type by X-ray diffraction pattern. Water binding capacity, swelling power and solubility of waxy naked barley starch were higher than non-waxy naked barley starch at the same temperature. Transmittance of 0.1% starch suspension was increased rapidly from 60℃ in case of waxy naked barley starch and from 65℃ in case of non-waxy naked barley starch. Amylogram revealed that the non-waxy naked barley starches had higher initial pasting temperature than waxy naked barley starch. Enthalpy for gelatinization of non-waxy and waxy naked barley starches were 1.12-1.58 and 0.85 ㎈/g, respectively.

미래 식량자원인 쌀 소비 방안에 대한 과학적 접근

신말식 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.6

Purpose: As climate change is predicted to reduce the production of corn, wheat, and rice, achieving sustainable cultivation of rice is considered one of the desirable alternatives to sustain food security. To balance the supply and demand for rice, increasing rice consumption becomes necessary. Main issue: In this study, to find a way to promote rice consumption, current conditions of rice, characteristics of rice compared to wheat, methods for developing new rice products, ways to cook delicious cooked rice, and types of rice products substituting wheat flour with rice flour were reviewed and discussed. In Korea, rice consumption has been gradually reduced, whereas the reserved rice from the national granary and mandatory import quota of foreign rice continues to stack up. To improve the eating habits from the time when one was a child, first of all, the most delicious cooked rice should be supplied to develop eating habits. Tasty cooked rice is affected by rice variety, degree of milling, number of storage days, and milling date. Also, the optimal rice flour to substitute for wheat flour could be used freely by consumers. The rice flour milled by the newly developed milling method has high processing abilities such as high water absorption power due to having small and large particle fractions, under 25% amylose content and under 10% damaged starch content. Although the amylose content is determined by rice variety, high amylose rice flour, which is difficult to substitute for wheat flour, could be made by adding waxy rice flour. Conclusion: Low amylose rice varieties should be developed to retain sufficient food in the future. Also, various staples may be developed by taking a scientific approach using rice flours milled with existing rice varieties and could be supplied in a satisfactory manner for consumers.

특집 : 미래의 녹색 식품산업을 주도할 쌀 가공산업의 활성화

신말식 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2010 식품저장과 가공산업 Vol.9 No.1

Surfactant 를 처리한 고구마 전분의 물리 화학적 특성

신말식,이신경 한국조리과학회 1992 한국식품조리과학회지 Vol.8 No.3

고구마 전분을 탈지시키고 SSL(sodium stearoyl-2-lactylate), Dimodan (mono/di glyceride) SE (sucrose ester) 등의 surfactant를 여러 농도로 첨가시켜 아밀로오스와 surfactant 복합체 형성 능력과 pasting 특성을 조사하였다. 전분 입자는 모두 매끄럽고 둥근형 이었으며, 탈지와 surfactant 첨가 후에도 전분립의 손상은 없었다. Surfactant 첨가시 아밀로오스 함량은 감소하였으며 그 감소 정도는 SSL, SE, Dimodan 순이었고, SE의 경우에는 HLB value가 높은 SE 1670이 더 결합 능력이 컸다. Surfactant의 농도가 증가할수록 아밀로오스와 복합체 형성이 더 증가하였다. Surfactant 첨가 전분의 amylograph에 의한 호화 특성의 경우, 호화 개시 온도는 생전분, 탈지전분보다 높아졌으나, 각 온도에서의 점도는 모두 감소하였다. 전분의 용해성 탄수화물과 용출 아밀로오스는 온도에 따라 증가하였으며, surfactant 첨가시 각 온도에서의 용해성 탄수화물과 용출 아밀로오스 모두 감소하였고 그 정도는 SSL, SE, Dimodan 순이었다. Pasting characteristics and amylose-surfactant complex forming ability of sweet potato starch were investigated after defatting and the addition of surfactants, such as SSL (sodium stearoyl-2-lactylate) Dimodan (mono/di glyceride) and SE (sucrose ester) with different concentrations. All starch granules were smooth and round, there were no damages to starch granules after defatting and surfactant addition. Amylose content of surfactant added stach decreased and the order of decrease was SSL, SE and Dimodan. The complex forming ability of SE added starch increased according to increasing HLB value. As surfactants concentration increased, amylose complex formig ability increased. In case of gelatinization patterns by amylograph, the initial pasting temperature of surfactant added starches was higher than that of untreated or defatted starches, but viscosity at each temperature were all decreased. Soluble carbohydrate and leached amylose of starches increased at increasing temperature, those of surfactant added starches decreased at each temperature in the order of SSL, SE and Dimodan.

[S6-3] 쌀의 고유특성과 가공식품 개발

신말식 한국식품영양과학회 2009 한국식품영양과학회 학술대회발표집 Vol.2009 No.11

탈지옥수수와 녹두전분겔의 특성

신말식,이상금,황현식 한국조리과학회 1996 한국식품조리과학회지 Vol.12 No.1

묵과 같은 텍스쳐 특성을 갖는 전분겔을 제조하고자 옥수수전분과 녹두전분을 탈지하여 전분겔을 제조 한 다음 실온에서 24시간과 72시간 저장하면서 관능 검사와 기계적 검사를 실시하였다. 관능검사에 의한 물성특성에서는 녹두전분겔은 탈지에 의해 관능적인 특성치에 큰 변화가 없었으나 탈지옥수수전분겔은 옥수수전분겔과 유의적인 차이를 보였으며 녹두전분겔과 비슷한 물성특성을 보였다. 기계적 검사에 의한 텍스쳐 특성에서는 탈지옥수수전분겔은 옥수수전분겔에 비하여 견고성이 매우 높았고 녹두전분겔과는 차이를 보이지 않았으며 응집성과 탄성에서는 녹두전분겔이 옥수수전분겔보다 높았다. 옥수수전분겔과 녹두전분겔은 모든 기계적 특성치에서 유의적 차이를 보였으나 견고성에서는 탈지옥수수전분겔과 녹두전분겔이 유의 차이를 보이지 않았다. The effects of defatting on sensory and instrumental characteristics of com and mung bean starch gels during storage were investigated. The untreated and defatted starch gels stored at room temperature for 24 hrs and 72 hrs. The sensory characteristics of defatted com starch gels were significantly different from untreated ones but the properties of defatted corn starch gels were similar to those of mung bean ones. Mung bean starch gels showed no changes in sensory characteristics by defatting. In the case of instrumental properties, there was highly significant in all characteristics between corn starch gels and mung bean starch gels, but firmness in defatted corn starch gel was similar as in mung bean starch gels.