Tenax-GC를 利用한 大豆乳와 醱酵大豆乳의 風味成分 分析

愼重燁,李瑞九,金顯五,朴啓仁 경희대학교 부설 식량자원개발연구소 1987 硏究論文集 Vol.8 No.-

Soy milk prepared from soy protein isolate and soy milk fermented with Lactobacillus acidophilus were adsorbed and desorbed by using Tenax-GC method and analyzed by Gas Chromatograph. It was found that this techingue was very efficient when the analytical results was expressed by the ratis of the peak area of each volatile to that of a fixed concentration of internal standard. Acetaldehyde, ethyl vinyl ketone, n-hexanal, n-hexanol, and 1 -octen-3-ol existed in soy milk. The content of acetaldehyde and diacetyl was increased while that of n-hexanal was reduced by lactic fermentation.

Lactobacilli의 Lysine Analog 내성 변이주에 의한 Lysine 생산

신중엽,박계인,이종대 경희대학교 부설 식량자원개발연구소 1985 硏究論文集 Vol.6 No.-

S-2-Aminoethyl L-Cysteine(ABC), an analog of L-lysine, significantly inhibited the growth of wild type strains of Lactobacillus acidophilus IF0 3205, Lactobacillus acidophilus IF0 13952, Lactobacillus bulgaricus ATCC 11842, and Lactobacillus bulgaricus IF0 353g. The growth inhibition of these strains depended on AEC concentration. In presence of l0ug/ml of AEC concentration the growth of these strains was inhibited completely. AEC resistant mutants were induced by N-methyl-N-nitro-N-nitrosoguanidine(NTG) and Ethylmethane sulfonate(EMS) treatment. Almost all resistant mutants produced lysine. Lysine productivity of mutants had no insignificant relation t o method of mutagen treatment. Also lysine productivity of mutants had nothing to do with concentration of AEC. Lysine productivity of lysine analog resistant mutants obtained from first mutation was increased by further mutation. Among the AEC resistant mutants, LaNA-412 was selected as lysine producing mutant. LaNA-4 12 produced 103μg/ml L-lysine.

Lactobacilli의 Lysine Analog 내성 변이주에 의한 Lysine 생산

신중엽,박계인,이종대 慶熙大學校 1985 論文集 Vol.14 No.-

S-2-Aminoethyl L-Cysteine(ABC), and analong of L-lysine, significantly inhibited the growth of wild type strains of Lactobacillus acidophilus IFO 3205, Lactobacillus acidophilus IFO 13952, Lactobacillus bulgaricus ATCC11842, and Lactobacillus bulgaricus IFO 353g. The growth inhibition of these strains depended on AEC concentration. In presence of 10ug/ml of AEC concentration the growth of these strains was inhibited completely. AEC resistant mutants were induced by N-methyl-N-nitro-N-nitrosoguanidine(NTG) and Ethylmethane sulfonate(EMS) treatment. Almost all resistant mutants produced lysine. Lysine productivity of mutants had no insignificant relation to method of mutagen treatment. Also lysing productivity of mutants had nothing to do with concentration of AEC. Lysince productivity of lysine analog resistant mutants obtained from first mutation was increased by further mutation. Among the AEC resistant mutants, LaNA-412 was selected as lysine producing mutant. LaNA-412 produced 103 ug/ml L-lysine.

혼합가스 식별을 위한 반도체식 가스센서의 온라인 드리프트 보상

신중엽(Jung Yeop Shin),조정환(Jeong Hwan Cho),전기준(Gi Joon Jeon) 대한전기학회 2005 대한전기학회 학술대회 논문집 Vol.2005 No.10

지속적인 운동습관을 형성하기 위한 헬스케어 애플리케이션의 사용자 경험(UX) 전략 - 20~30대 여성을 중심으로 -

신중엽 ( Joong-yeop Shin ),이충기 ( Choong-ghi Yi ),이경현 ( Kyoung-hyeon Lee ) 한국디자인트렌드학회 2016 한국디자인포럼 Vol.50 No.-

연구배경 디지털 헬스케어는 높은 니즈에도 불구하고 지속적으로 이용하는 것은 쉽지 않다. 보다 근본적으로 사용자의 행동 변화를 위한 시스템을 구축하는 것이 핵심이다. 우리 손안에 매 순간 들려있는 스마트폰을 운동 습관으로 제고하는 것이 본 연구의 방향이다. 연구방법 본 연구의 타깃집단으로 디지털 기기에 능숙하고 건강관리에 민감한 20대 중반 ~ 30대 초반의 여성 10명을 선정하였다. 연구표본은 헬스케어 앱 중 헬스트레이닝에 최적화된 NIKE+ TRAINING CLUB, Workout Trainer!, DANO를 선정했으며 관찰결과를 평가척도로 개발하였다. 연구결과 행위의 반복은 헬스케어 앱 만족도에 유의한 정(+)의 영향을 미치는 것으로 나타났다. 결론 실증분석 결과, 행위의 반복이 늘어날수록 헬스케어 앱에 대한 만족도는 높아진다고 볼 수 있다. 습관으로 자리잡기 위해선 최적의 상황에서 규칙적으로 운동 할 수 있는 조건이 제시되어야 한다. 즉, 행위의 반복이 이루어지기 위해서는 헬스케어 앱을 사용하여 운동을 할 때 계획한 운동 목표를 달성할 수 있도록 도와주는 것이 최우선이다. Background Despite the high demand for digital health care, it has been hard for us to continually use health care services. Basically, it is crucial to implement a new system for a change in user`s behavior. This study focuses on the transition from simply holding mobile devices into habitual exercise. Methods Methods For this research, 10 test subjects have been chosen. They consist of female office workers and university students, especially those around 20~30`s who always use smart phones in their lives, and are conscious of their diet and health care. As a research model, among the health care applications out there, NIKE+ TRAINING CLUB, Workout Trainer!, DANO have been selected, which were considered to be the most optimized health training applications of all. We regarded the results from these 3 applications as our evaluation scale. Result Result We finally found that the satisfaction level of the applications have meaningful and positive relationships with the formation of exercise habits and, in its subcategory, emergent evidences and repetition of certain actions. That is, the more repetitive an action is, the more satisfying a health care application is. Conclusion Conclusion According to the actual proof analysis, the satisfaction level of health care applications rises as one repeats an act. To make it a habit, optimal circumstances should be given, where one can routinely workout. Namely, so as to achieve the repetition of a certain action, when one exercises with his or her own health care applications, it is best to help them to attain their exercise goal as planned. With firm confidence in the decent contents and functions provided by the health care applications and proper exercise planning or projects, a steady exercise can be realized.

韓國大豆食品의 Oligo糖 消長에 關한 硏究

朴啓仁,愼重燁,金鍾國 경희대학교 부설 식량자원개발연구소 1983 硏究論文集 Vol.4 No.-

Three Korean variety of soybeans and five ordinary fermented soybean pastes collected from 5 districts were studied for oligosaccharides. Oligosaccharides in soybean (Bong Eui Variety), meju, and fermented soybean pastes were determined. The changes of oligosaccharides during the meju preparation were investigated. And then oligosaccharides hydrolyzing micro-organism was isolated and identified. The results obtained are as follows: 1) All of the three Korean variety of soybeans were detected for sucrose, raffinose, and stachyose. In case of five ordinary fermented soybean pastes, three samples collected from Seoul, Busan, and Daegu were detected for sucrose, the only one sample collected from Busan was detected for traces of raffinose and stachyose, and the rest was not detected for these oligosaccharides. 2) Bong Eui variety of soybean contained 42.3㎎/g of sucrose, 12.5㎎/g of raffinese, and 32.5㎎/g of stachyose. Meju contained 2.48㎎/g of sucrose, 0.01㎎/g of raffinose, and 0.03㎎/g of stachyose. And then fermented soybean paste contained 0.25㎎/g of sucrose. 3) As the result of steeping and cooking the soybean, the contents of sucrose, raffinose, and stachyose in soybean decreased to 66.9%, 72%, and 69.5% respectively. 4) Oligosaccharides in cooked soybean decreased a little at early stage of fermentation and almost disappeared except sucrose in 40 days. 5) Oligosaccharides hydrolyzing bacteria, strain B-12 was isolated from meju and identified as Bacillus sp.

韓國大豆食品의 Oligo糖 消長에 關한 硏究

朴啓仁,愼重燁,金鍾國 慶熙大學校 1983 論文集 Vol.12 No.-

Three Korean variety of soybeans and five ordinary fermented soybean pastes collected from 5 districts were studied for oligosaccharides. Oligosaccharides in soybean (Bong Eui Variety), meju, and fermented soybean pastes were determined. The changes of oligosaccharides during the meju preparation were investigated. And then oligosaccharides hydrolyzing microorganism was isolated and indentified. The results obtained are as follows: 1) All of the three Korean variety of soybeans were detected for sucrose, raffinose, and stachyose. In case of five ordinary fermented soybean pastes, three samples collected from Seoul, Busan, and Deagu were detected for sucrose, the only one sample collected from Busan was detected for traces of raffinose and stachyose, and the rest was not detected for these oligosaccharides. 2) Bong Eui variety of soybean contained 42.3㎎/g of sucrose, 12.5㎎/g of raffinese, and 32.5㎎/g of stachyose. Meju contained 2.48㎎/g of sucrose, 0.01㎎/g of raffinose, and 0.03㎎/g of stachyose. And then fermented soybean paste contained 0.25㎎/g of sucrose. 3) As the result of steeping and cooking the soybean, the contents of sucrose, raffinose, and stachyose in soybean decreased to 66.9%, 72% and 69.5% respectively. 4) Oligosaccharides in cooked soybean decreased a little at early stage of fermentation and almost disappeared except sucrose in 40 days. 5) Oligosaccharides hydrolyzing bacteria, strain B-12 was isolated from meju and identified as Bacillus up.

乳酸菌 變異株의 誘導와 利用(第1報) : Nitrosoguanidine에 依한 乳酸菌 變異株의 誘導 Induction of Lactic Acid Bacteria Mutants by Nitrosoguanidine

朴啓仁,愼重燁 慶熙大學校 1986 論文集 Vol.15 No.-

Two strains of Lactobacillus acidophilus NRRL B-2178 and Lactobacillus plantarum ATCC 8014 were treated with N-methyl-N-nitro-N-nitrosoguanidine(NTG). In case of Lactobacillus acidophilus NRRL B-2178, 71 possible mutants were isolated. There was considerable variation among mutants in acid production and relative amounts of volatile compounds of soy milk prepared from soy protein isolate. LaHA-6 which was excellent in acid production and relative amounts of volatile compounds was found to possess stable characters after 20 daily transfer in MRS broth. In case of Lactobacillus plantarum ATCC 8014, 44 possible mutants were isolated. There was considerable variation among mutants in acid and CO_2 production of modified Elliker's broth medium and MD broth medium, respectively. LpLA-10 which produced lower amounts of acid and higher amounts of CO_2 was found to possess stable characters after 20 daily transfer in MRS broth.

무기염류의 첨가가 김치성분의 변화에 미치는 영향

박상현,신중엽,박계인 경희대학교 부설 식량자원개발연구소 1987 硏究論文集 Vol.8 No.-

This study was to investigate the effects of addition of inorganic salts (KCl, MgCl_(2).6H_(2)O, CaCl_(2), 2H_(2)O) on the change of kimchi components. To this end, kimchi was prepared by adding inorganic salts and fermented at low (6-10℃) and high (20-22℃) temperatures. pH, acidity and pectic substances of kimchi were analyzed. During fermentation, pH, AIS (Alcohol insoluble solid), and HCl soluble pectin (HClSP) were decreased, while acidity and hot water soluble pectin (HWSP) were increased. These changes were more remarkable at high temperature than low temperature. The addition of inorganic salts in kimchi preparation influenced the changes of pH, acidity, HWSP, and HClSP at both low and high temperatures. The changes of pH and acidity were more remarkable in kimchi, prepared with addition of MgCl_(2) .6H_(2)O or CaCl_(2) .2H_(2)O than KCl. The changes of HWSP and HClSP were more marked in kimchi, which was added with KCl than MgCl_(2). 6H_(2)O or CaCl_(2) .2H_(2)O

乳酸菌 變異株의 誘導와 利用(第1報) : Nitrosoguanidine에 依한 乳酸菌 變異株의 誘導 Induction of Lactic Acid Bacteria Mutants by Nitrosoguanidine

朴啓仁,愼重燁 경희대학교 부설 식량자원개발연구소 1986 硏究論文集 Vol.7 No.-

Two strains of Lactobacillus acidophilus NRRL B-2178 and Lactobacillus plantarum ATCC 8014 were treated with N-methyl-N-nitro-N-nitrosoguanidine(NTG). In case of Lactobacillus acidophilus NRRL B-2178, 71 possible mutants were isolated. There was considerable variation among mutants in acid production and relative amounts of volatile compounds of soy milk prepared from soy protein isolate. LaHA-6 which was excellent in acid production and relative amounts of volatile compounds was found to possess stable characters after 20 daily transfer in MRS broth. In case of Lactobacillus plantarum ATCC 8014, 44 possible mutants were isolated. There was considerable variation among mutants in acid and CO_(2) production of modified Eliiker's broth medium and MD broth medium, respectively. LpLA-10 which produced lower amounts of acid and higher amounts of CO_(2) was found to possess stable characters after 20 daily transfer in MRS broth.