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키에 의존하는 S-Box를 이용한 DES 소프트웨어의 개발
김세헌,엄봉식 한국국방경영분석학회 1989 한국국방경영분석학회지 Vol.15 No.2
여러 암호화 방식 중 비교적 비도가 높으며 표준화되어 있어 가장 널리 사용되고 있는 것이 DES이다. 그러나 DES의 안전성에 대하여 많은 문제점과 의문이 제기되어 왔으며 이들은 주로 DES S-Box에 관한 것이다. 이 S-Box의 구성은 평문과 암호문 사이의 상호관련성을 제거해주는 데 도움을 주지만 여기에 비밀통로가 숨겨져 있을 수 있는 가능성이 문제되고 있다. DES의 S-Box에 대한 이러한 문제점을 해결할 수 있는 방법의 하나는 0부터 15까지의 수를 무작위하게 순열하여 S-Box를 구성하는 것이다. 본 연구에서는 키에 의존하는 S-Box를 설계하며 아울러 이 변형된 DES를 수행할 수 있는 소프트웨어를 구축하여 변형된 암호화 방법의 안전성을 검토하고자 한다.
여주분말 함유 간장의 이화학적 특성, phytochemical 함량 및 생리활성 비교
황정은,이동희,주옥수,이희율,김수철,박경숙,엄봉식,조계만 한국식품저장유통학회 2017 한국식품저장유통학회지 Vol.24 No.8
In this study, contetnts of phenolic acid and isoflavone, and biological activities of soy sauce were compared the soy sauce added bitter melon powder (BMPs). After the fermentation, pHs were decreased from 5.83 (0% BMP), 5.47 (5% BMP), and 5.32 (10% BMP) to 5.28, 5.36, and 5.16 at 90 days, whereas the acidities of soy sauce were increased from 0.06%, 0.07%, and 0.09% to 0.30%, 0.28%, and 0.36% at 90 days, respectively. In addition, the salinities of soy sauce were decreased, while viable cell numbers including Bacillus and yeast were increased. The contents of total phenolic, isoflavone-aglycone, and phenolic acid and antioxidant and α-glucosidase inhibition activities were significantly increased for 90 days, while the isoflavone-glycoside contents were decreased. In Particular, soy sauce with 10% BMP at 90 days showed the highest contents of glutamic acid (GA, 9,876.09 mg/100 mL) and γ-aminobutyric acid (GABA, 325.02 mg/100 mL) contents than among other samples. Additionally, the radical scavenging activities (DPPH, ABTS, ⦁OH, and FRAP) and α-glucosidase inhibition activities of soy sauce with 10% BMP at 90 days were shown to be high 96.07%, 97.27%, 59.47%, 1.98%, and 79.96%, respectively.
황정은,모하메드 아지줄 하크만,이진환,주옥수,김수철,이희율,엄봉식,박경숙,조계만 한국식품저장유통학회 2018 한국식품저장유통학회지 Vol.25 No.1
In this study, soy-powder yogurt (SPY) with enhanced levels of γ-aminobutyric acid (GABA) and isoflavone aglycone was produced from sprouting high-protein soybeans (HPSs). The fermented steam-HPS sprouts (0 to 4 cm) were fermented (72 h) with Lactobacillus brevis, and the total free amino acids (FAAs) of the formed mixtures were determined to be 79.53, 489.93, 877.55, 780.53, and 979.97 mg/100 mL in the fermented HPS (FHPS), and the fermented steam-HPS with 0 cm (FSHPS-0), 1 cm (FSHPS-1), 2 cm (FSHPS-2), and 4 cm sprouting lengths (FSHPS-4), respectively. The levels of glutamic acid (GA) and GABA were observed to be the highest, 100.31 and 101.60 mg/100 mL, respectively, in the unfermented HPS (UFSHPS-1, 1 cm) and FSHPS-1 sprouts, respectively. Moreover, the total contents of the isoflavone glycoside form decreased proportionally to the increasing total levels of isoflavone aglycones after fermentation in FSHPS-0, FSHPS-1, FSHPS-2, and FSHPS-4. The levels of isoflavone aglycones were detected as 350.34, 289.15, 361.61, 445.05, and 491.25 µg/g in FHPS, FSHPS-0, FSHPS-1, FSHPS-2, and FSHPS-4, respectively. While FSHPS-1 exhibited the highest DPPH (63.28%) and ABTS (73.28%) radical scavenging activities, FSHPS-4 contained the highest isoflavone aglycone ratio (81.63%). All in all, the FSHPS-1 mixture prepared in this study exhibited high GABA content and functional prosperity, thereby making it suitable for potential applications in the soy-dairy industry.
황정은,모하메드 아지줄 하크만,이진환,주옥수,김수철,이희율,엄봉식,박경숙,조계만,Hwang, Chung Eun,Haque, Md. Azizul,Lee, Jin Hwan,Joo, Ok Soo,Kim, Su Cheol,Lee, Hee Yul,Um, Bong Sik,Park, Kyung Sook,Cho, Kye Man The Korean Society of Food Preservation 2018 한국식품저장유통학회지 Vol.25 No.1
본 연구는 발아된 고단백 콩(high protein soybeans, HPSs)으로부터 가바(GABA)와 비배당체 이소플라본(isoflavone aglycones)이 증가된 콩-분말 요구르트(SPY)를 제조하였다. 이를 위해 L. brevis로 발효 증자 고단백콩 발아체(FSHPS, 0-4 cm)를 72시간 발효하였다. 발효 고단백콩(FHPS), 0 cm 발효 증자 고단백콩 발아체(FSHPS-0), 1cm 발효 증자 고단백콩 발아체(FSHPS-1), 2cm 발효 증자 고단백콩 발아체(FSHPS-2) 및 4 cm 발효 증자 고단백콩 발아체(FSHPS-4)의 총 유리아미노산 함량은 각 79.53, 489.93, 877.55, 780.53 및 979.97 mg 이었다. 발효되지 않은 고단백콩 발아체(UFSHPS-1, 1 cm) 및 FSHPS-1의 글루탐산(GA) 및 GABA 함량이 각각 최고 100.31 mg/100 mL 및 101.60 mg/100 mL로 관찰되었다. 또한 FSHPS-1에서 가장 높은 DPPH(63.28%) 및 ABTS(73.28%) 라디칼 소거능을 보였다. 그러나 FSHPS-4에서 isoflavone aglycone 비율이 81.63%로 가장 높았다. 특히, FSHPS-1은 높은 가바 함량과 기능적 특성을 나타내어 두유 산업에 응용할 수 있을 것이다. In this study, soy-powder yogurt (SPY) with enhanced levels of ${\gamma}$-aminobutyric acid (GABA) and isoflavone aglycone was produced from sprouting high-protein soybeans (HPSs). The fermented steam-HPS sprouts (0 to 4 cm) were fermented (72 h) with Lactobacillus brevis, and the total free amino acids (FAAs) of the formed mixtures were determined to be 79.53, 489.93, 877.55, 780.53, and 979.97 mg/100 mL in the fermented HPS (FHPS), and the fermented steam-HPS with 0 cm (FSHPS-0), 1 cm (FSHPS-1), 2 cm (FSHPS-2), and 4 cm sprouting lengths (FSHPS-4), respectively. The levels of glutamic acid (GA) and GABA were observed to be the highest, 100.31 and 101.60 mg/100 mL, respectively, in the unfermented HPS (UFSHPS-1, 1 cm) and FSHPS-1 sprouts, respectively. Moreover, the total contents of the isoflavone glycoside form decreased proportionally to the increasing total levels of isoflavone aglycones after fermentation in FSHPS-0, FSHPS-1, FSHPS-2, and FSHPS-4. The levels of isoflavone aglycones were detected as 350.34, 289.15, 361.61, 445.05, and $491.25{\mu}g/g$ in FHPS, FSHPS-0, FSHPS-1, FSHPS-2, and FSHPS-4, respectively. While FSHPS-1 exhibited the highest DPPH (63.28%) and ABTS (73.28%) radical scavenging activities, FSHPS-4 contained the highest isoflavone aglycone ratio (81.63%). All in all, the FSHPS-1 mixture prepared in this study exhibited high GABA content and functional prosperity, thereby making it suitable for potential applications in the soy-dairy industry.