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입자 크기와 초고압 처리에 따른 유기용매와 초임계 유체 추출법에서의 대두유 추출수율의 변화
윤원병 ( Won Byong Yoon ) 한국산업식품공학회 2011 산업 식품공학 Vol.15 No.3
Effects of particle size and high pressure processing on the extraction rate of oil compounds from soybean powder were evaluated by Soxhlet method using hexane and supercritical fluid extraction (SFE) using CO2. SFE was carried out at 4,000 psi and 50℃ for 4 hr. The mean particle sizes were varied from 26.7 to 862.0 ?m by controlling milling time. Saturation solubility increased as the particle size decreased. At large particle size, high pressure processing (HPP) showed higher extraction yield in both hexane extraction and SFE, but as the particle size decreased, the HPP was irrelevant to the extraction yield in SFE. The higher extraction rate was obtained from the smaller particle size. The scanning electronic microscopy of soybean powder treated by HPP showed pores on the surface of the particle. The higher extraction rate and yield from HPP treatment might be due to the less internal resistance of transferring the solvent and miscellar in the solid matrix by collapsing of tissues.
두부콩들의 물성학적 기능성 비교 및 최적화에 관한 연구
윤원병,함영태,김병용,Yoon, Won B.,Hahm, Young T.,Kim, Byung Y. 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.43 No.2
임의로 선정되어진 국산두부콩과 수입두부콩들의 물성 및 색도에 대한 최적화이론을 적용하였다. 제조한 두부의 파손강도와 응력완화현상은 rheometer를 사용하여 측정하였으며, 색도는 colorimeter를 이용하였다. 각 두부콩들의 효과는 수식화된 non-linear canonical regression mpdel로 표현하였으며 각 콩들의 기여도는 trace plot으로 나타내었다. 국산콩은 그 첨가량이 증가할수록 두부의 파손강도는 다른 수입콩보다 우월하게 나타나 두부조직의 강도에는 뛰어남을 보여주었으나 두부조직의 점탄성에 있어서는 약간 뒤떨어짐을 보여주었으며 색감에서는 크게 뒤지는 것으로 나타나서 선정된 물성반응에 대하여 선별적인 경쟁력을 가짐을 보여주었다. 그러나 국산콩의 흡습능력은 수율에 결과적으로 영향을 주며 이를 새로운 반응치로 최적화이론에 적용하였고 그 결과 가격경쟁과 반응에 대한 취약점을 보완하여 최적화된 결과에 기여함을 보여주었다. 이와같은 국산두부콩과 수입두부콩의 최적화된 배합비율은 수율과 가격이라는 두 양립되는 목적함수로써 발산함을 보여 주었으며 이를 수렴시키기 위하여서는 가증치도입과 국산콩의 흡습능력조절에 대한 가공공정의 새로운 연구가 필요하며 이에 대한 조절이 품질향상에 기여할 수 있음을 보여 주었다. Optimization theory was applied to a native and two imported soybeans. Failure stress and stress relaxation curve was measured with rheometer, and color was measured by colorimeter. The effects of each soybean upon the tofu texture were expressed through a non-linear canonical regression model and trace plot. Compared to the other imported soybeans, native soybean produced a higher strength in tofu texture, and showed the positive increase in viscoelastic properties such as instantaneous stress, equilibrium stress and relaxation time, whereas it had no effect on whiteness from reference blend, represented that native soy-bean showed the individual strength upon the selected rheological texture properties. Higher soaking ability in native soybean was selected as a new response for the optimization mixture process, and it contributed positively to the rheological properties of tofu. New soaking process control system during processing and desirability for the mathematical model should be applied for a better mixture design in varieties of soybeans.
두부콩들의 물성학적 기능성 비교 및 최적화에 관한 연구
윤원병,김병용,함영태 ( Won B . Yoon,Byung Y . Kim,Young T . Hahm ) 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.40 No.3
Optimization theory was applied to a native and two imported soybeans. Failure stress and stress relaxation curve was measured with rheometer, and color was measured by colorimeter. The effects of each soybean upon the tofu texture were expressed through a non-linear canonical regression model and trace plot. Compared to the other imported soybeans, native soybean produced a higher strength in tofu texture, and showed the positive increase in viscoelastic properties such as instantaneous stress, equilibrium stress and relaxation time, whereas it had no effect on whiteness from reference blend, represented that native soybean showed the individual strength upon the selected rheological texture properties. Higher soaking ability in native soybean was selected as a new response for the optimization mixture process, and it contributed positively to the rheological properties of tofu. New soaking process control system during processing and desirability for the mathematical model should be applied for a better mixture design in varieties of soybeans.
정래승(Lae-Seung Jung),윤원병(Won-Byung Yoon),박성진(Sung-Jin Park),박동식(Dong-Sik Park),안주희(Juhee Ahn) 한국식품과학회 2012 한국식품과학회지 Vol.44 No.1
본 연구에서는 증숙 및 발효에 의한 더덕(Codonopsis lanceolata)의 이화학적 특성과 생리활성의 변화에 미치는 영향에 대해 조사하였다. 건조된 더덕 시료를 증숙처리한 후 Lactobacillus rhamnosus를 접종하여 37℃에서 7일간 혐기적 조건에서 발효시켰다. 비증숙과 비발효 더덕추출물(NS-NF)을 대조군으로 하여 처리군에는 비증숙과 발효 더덕추출물(NS-LF), 증숙과 비발효 더덕추출물(S-NF), 증숙과 발효 더덕추출물(S-LF)을 포함한다. 총 폴리페놀성 화합물 함량은 NS-NF(8.9 mg GAE/g)와 비교하여 S-NF와 S-LF에서 유의적으로 증가되었다(26 mg GAE/g). 총 플라보노이드 함량은 S-NF(8.1 mg RE/mL)와 S-LF(7.8 mg RE/mL)에서 가장 높았다. S-NF와 S-LF의 EC<SUB>50</SUB> 값이 각각 0.8과 0.6 mg/mL으로 높은 항산화능을 보였다. Staphylococcus aureus, Listeria monocytogenes, Salmonella Typhimurium, Shigella boydii의 생육은 S-LF에 의해 효과적으로 저해되었다(MIC<9 mg/mL). NS-NF(EC<SUB>50</SUB><17 mg/mL)에 비교하여 NS-LF와 S-LF(EC<SUB>50</SUB><6 mg/mL)가 가장 높은 α-glucosidase와 tyrosinase 저해효과를 나타냈다. Aacetylcholinesterase(AChE)는 S-LF(IC<SUB>50</SUB><32 mg/mL)에 의해 효과적으로 저해되었다. 따라서 본 연구의 결과는 증숙에 의해 더덕의 총 페놀함량, 플라보노이드 함량, 항산화능이 향상되었으며 발효에 의해 특이적으로 항미생물 효과, 효소활성저해 및 인지기능 개선 등과 같은 생리활성을 효과적으로 증진시켰다. This study was designed to evaluate the physicochemical properties and biological activities of steamed and fermented Codonopsis lanceolata. The treatments included NS-NF (non-steamed and non-fermented), NS-LF (non-steamed and L. rhamnosus fermented), S-NF (steamed and non-fermented), and S-LF (steamed and L. rhamnosus fermented). Total polyphenol amounts of S-NF and S-LF were significantly increased to more than 26 mg GAE/g. The highest DPPH scavenging activities were observed for S-NF and S-LF, showing EC<SUB>50</SUB> values of 0.8 and 0.6 mg/mL, respectively. The growths of Staphylococcus aureus, Listeria monocytogenes, Salmonella Typhimurium, and Shigella boydii were effectively inhibited by S-LF (MIC<9 mg/mL). The NS-LF and S-LF (EC<SUB>50</SUB><6 mg/mL) effectively inhibited α-Glucosidase and tyrosinase activities compared to NS-NF (EC<SUB>50</SUB><17 mg/mL). The S-LF exhibited the highest acetylcholinesterase (AChE) inhibitory activity (IC<SUB>50</SUB><32 mg/mL). Therefore, the results suggest that the application of the steaming process combined with probiotic fermentation can effectively enhance the biological and pharmacological activities in C. lanceolata.
Fluorescence spectrum test를 이용한 연해주 대두(Bazaz) 분말의 저장 중 산패도 측정법 개발
엄주태 ( Joo Tae Uhm ),윤원병 ( Won Byong Yoon ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2012 한국식품저장유통학회지 Vol.19 No.5
The rancidity of soybean (Glycine max L.) from Yeonhaeju, called “Bazaz”, in powder forms was evaluated through a fluorescence spectrum test (FST). The results from the FST were validated by comparing the TBA and acid values. Soybean powders were stored in 25, and 90℃ for 20 days. The maximum excitation and maximum emission of fluorescent compounds generated from the soybean powder during storage were observed at the 360 nm and 430-440 nm wavelengths, respectively. The mean particle size of soybean powder was maintained at 40 μm to avoid the dependence of the reaction area during measurement. According to the FST results, lipid oxidation did not actively progress during storage at 25℃. The fluorescence intensity (FI) from FST on the first day of storage was not significantly different from that on the last day of storage (day 20; p < 0.05), but the FI dramatically increased at 90℃. A smooth increase was observed in the initial stage; then, after 11 days of storage, the FI value increased by nearly 100% compared to that on the first day. The FI values were compared with TBA and acid values that were measured under the same storage conditions. All the values at 25℃ showed similar patterns during storage, but at 90℃, the FI and acid values showed similar patterns but the TBA decreased after reaching the maximum values on storage day 12. The results demonstrated that FST may be useful for measuring the rancidity of the powder form of soybean because it does not require extraction to measure the rancidity.