http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
이지혜(Ji Hae Lee),김현주(Hyun-Joo Kim),이병원(Byong Won Lee),이유영(Yu Young Lee),전용희(Yong Hee Jeon),이병규(Byoung Kyu Lee),이유영(Yu Young Lee),전용희(Yong Hee Jeon),이병규(Byoung Kyu Lee),우관식(Koan Sik Woo) 한국식품영양과학회 2018 한국식품영양과학회지 Vol.47 No.8
콩의 품질기준 설정의 일환으로 중북부지역에서 생산된 콩의 품종 및 파종시기에 따른 일반성분, 품질 및 항산화 특성을 검토하였다. 콩의 수분, 조회분, 조지방, 조단백질, 탄수화물 등 일반성분 함량은 품종 및 파종시기에 따라 유의적인 차이를 보였다. 콩의 명도는 품종별로 유의적인 차이를 보였으며, 파종시기에 따라 청두1호와 청미인 품종이 유의적으로 증가하였다. 적색도는 품종 및 파종시기에 따라 유의적인 차이를 보였다. 황색도는 품종별로 유의적인 차이를 보였고 파종시기에 따라 진품콩과 검정5호를 제외하고 유의적인 차이가 나타났다. 콩의 수분결합력과 팽윤력은 품종 및 파종시기에 따라 유의적인 차이를 보였다. 용해도는 품종별로 유의적인 차이를 보였고 파종시기에 따라 미소를 제외한 품종에서 유의적인 차이를 보였다. 콩의 페놀 성분 함량과 라디칼 소거 활성은 품종별로 유의적인 차이를 보이는 것으로 나타났다. 새단백 품종의 총 폴리페놀 함량은 보통기보다 만기재배 시 유의적으로 증가하였으며, 종피색이 검정색인 검정5호와 청자3호 품종이 다른 품종에 비해 높게 나타났다. 총 플라보노이드 함량은 미소, 새단백, 청미인, 청자3호 품종이 보통기보다 만기 재배 시 유의적으로 증가하였고, 대원콩, 진품콩, 청두1호, 검정5호 품종은 유의적으로 감소하였다. DPPH 라디칼 소거 활성은 파종시기에 따라 진품콩을 제외하고 유의적인 차이를 보였다. 콩의 수분 특성은 조회분, 조지방, 조단백질 함량과 상관관계가 있었고, 총 폴리페놀 및 플라보노이드 등 항산화 성분 함량과 라디칼 소거 활성은 조지방, 조단백질, 명도, 황색도와 상관성을 나타내었다. 품종 및 파종시기에 따라 페놀 성분 함량과 라디칼 소거 활성이 달라지므로 재배지역의 환경을 고려하여 파종시기를 결정할 필요가 있고 농업 지대에 따른 품종별 파종시기 설정에 대한 연구가 필요할 것이다. The proximate compositions, quality, and physicochemical characteristics of soybean of different variety and two different seeding periods were evaluated. The proximate compositions of soybean differed significantly according to variety and two seeding period. Additionally, the L-, a-, and b-values of soybean differed significantly according to the varieties. Water binding capacity and swelling power of soybean were significantly different among varieties and seeding periods. Water solubility index showed a significant difference with varieties, as well as a significant difference with seeding periods except for Miso. Total polyphenol and flavonoid contents and radical scavenging activity of soybean were significantly different among varieties. Total polyphenol content and ABTS radical scavenging activity differed significantly with varieties and with seeding periods except for Miso. DPPH radical scavenging activity showed a significant difference with seeding periods except for Jinpumkong. Phenol content and radical scavenging activity differed depending on varieties and seeding periods. Therefore, it is necessary to study the proper variety and seeding time considering the environment of cultivation area.
쌀보리 품종 및 도정률에 따른 항산화 및 Tyrosinase 저해 활성 평가
이석기(Seuk Ki Lee),우관식(Koan Sik Woo),이해림(Haelim Lee),이지혜(Jihae Lee),이병원(Byong Won Lee),이유영(Yu-Young Lee),이병규(Byoungkyu Lee),김선림(Sun Lim Kim),김현주(Hyun-Joo Kim) 한국식품영양과학회 2017 한국식품영양과학회지 Vol.46 No.12
쌀보리를 식품 및 공중보건산업에서 기능성 소재로서의 활용가능성을 알아보고자 쌀보리 품종(새찰쌀, 흰찰쌀, 새쌀) 및 도정률(95%, 85%, 75%)에 따른 항산화 및 tyrosinase 저해 활성을 평가하였다. 각각의 시료를 70% 에탄올에 1:10의 비율로 48시간 추출하여 여과 후 동결건조 하여 실험에 사용하였다. 95% 도정률을 기준으로 한 쌀보리 추출물의 DPPH 라디칼 소거능이 각각 5.90, 4.63 및 17.57 mg TE/g sample로 나타났으며, FRAP 값을 측정한 결과 새쌀보리 추출물이 1,041.53 μM로 가장 높은 환원력을 가지는 것으로 확인되었다. 새찰쌀, 흰찰쌀 및 새쌀보리 추출물의 tyrosinase 저해 활성이 각각 30.64, 38.62 및 60.64%로 새쌀보리 추출물이 가장 높은 활성을 보였다. 총 폴리페놀 함량 측정 결과 새쌀보리 추출물은 172.51 μg GAE/g sample, 새찰쌀보리 48.87 μg GAE/g sample, 흰찰쌀보리 44.58 μg GAE/g sample로 높은 수치를 나타냈으며, 품종 및 도정률에 따른 플라보노이드 함량 측정 결과 총 폴리페놀 함량 결과와 경향이 동일하게 나타났다. 쌀보리의 도정률이 증가할수록 맥강에 함유되어 있는 폴리페놀 및 플라보노이드 등과 같은 기능성분이 제거됨에 따라 항산화 및 미백 등의 생리활성에 영향을 미친 것으로 판단된다. 이상의 결과를 종합하여 볼 때 쌀보리의 품종 및 도정률에 따라 항산화 및 tyrosinase 저해 활성의 차이를 보였으며, 쌀보리를 이용한 기능성 제품의 개발에 있어서 중요한 기초자료로 활용될 수 있을 것이라고 판단된다. The purpose of this study was to evaluate the effects of barley cultivars [Saechalssalbori (SC), Huinchalssalbori (H), and Saessalbori (S)] and different milling recovery rates (95%, 85%, and 75%) on antioxidant and tyrosinase inhibitory activities. Results show that the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities of SC, H, and S extracts based on 95% coverage were 5.90, 4.63, and 17.57 mg Trolox equivalent/g sample, respectively. The ferric-reducing antioxidant potential (FRAP) value of S extract with 95% milling recovery was the highest at 1,041.53 μM. Tyrosinase inhibitory activities of SC, H, and S extracts were 30.64, 38.62, and 60.64%, respectively. Total polyphenol contents of SC, H, and S extracts based on 95% coverage were 48.87, 44.58, and 172.51 μg gallic acid equivalent/g sample, respectively. The total flavonoid content was highest in S extract with 95% milling recovery. The DPPH radical scavenging activity, FRAP value, tyrosinase inhibitory effect, total polyphenol, and flavonoid contents of barley extracts were reduced as milling recovery rate decreased. The results of this study suggest that milling recovery and cultivar of barley are important factors to improve the antioxidant and tyrosinase inhibitory activities of barley.
2 형 당뇨병을 동반한 고혈압 환자군과 당뇨병이 없는 고혈압 환자군 사이의 단백뇨와 강압제투여후의 혈압의 비교
이병원(Byung Won Lee),조해석(Hae Suk Cho),전윤창(Yun Chang Jun),이준우(Joon Woo Lee),김병익(Byung Ik Kim),전유규(Woo Gyu Jeon),김향(Hyang Kim),이만호(Man Ho Lee),정을순(Eul Soon Chung),이상종(Sang Jong Lee) 대한내과학회 1994 대한내과학회지 Vol.47 No.2
N/A Background: Diabetes and hypertension are powerful independent risk factors for cardiovascular, renal and atherosclerotic vascular disease. Diabetic patients show a higher prevalence of hyper- tension, which greatly increases the risk and accelerates the course of atherosclerosis, cardiovascular disease, stroke and nephropathy. So we studied urinary protein excretion in hypertensive patients with NIDDM and non-diabetic hypertensive patients, and change of blood pressure values between them after antihypertensive treatment. Methods: We compared urinary protein excretion and blood pressure values in 226 hypertensive patients with NIDDM to their values in 761 non-diabetic hypertensive patients admitted in our hospital from january 1 1987 to June 30 1991, after antihypertensive treatment. Results: 1) Protein excretion in 24 hours was significantly increased in hypertensive patients with NIDDM as compared with that of non-diabetic hypertensive patients (1145.8±1702.4 mg vs 628.6±1490.6 mg, p <0.05). 2) The systolic and diastolic blood pressure was slightly higher in hypertensive patients with NIDDM than that of non-diabetic hypertensive patients, but there was not significantly statistical difference in both groups (165.9±18.9/99.6±9.6 mmHg vs 159.9±16.5/98.5±31.1mmHg, p>0.05). 3) After antihypertensive treatment, systolic and diastolic blood pressure was reduced in both groups but it was higher in hypertensive patients with NIDDM than that of non-diabetic hypertensive patients (151.6±11,1/90.4±8.4 mmHg vs 134.4±10,0/85.6±6.5 mmHg, p<0.05), Conclusion: Protein excretion in 24 hours urine was significantly increased in hypertensive patients with NIDDM as compared with that of non-diabetic hypertensive patients. Reduction of systolic and diastolic blood pressure was not as significant in hypertensive patients with NIDDM than that of non-diabetic hypertensive patients after antihypertensive treatment. Namely, the blood pressure was not controlled well with antihypertensive treatment in hypertensive patients with NIDDM as compared with non-diabetic hypertensive patients.
우관식,이석기,이병원,김정주,이지혜,이유영,이병규,김현주,Woo, Koan Sik,Lee, Seuk Ki,Lee, Byong Won,Kim, Jeong-Ju,Lee, Jihae,Lee, Yu-Young,Lee, Byoungkyu,Kim, Hyun-Joo 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.2
The objective of this study was to evaluate quality properties of high quality rice. Seven rice varieties, Dabo, Daebo, Samkwang, Sindongjin, Sukwang, Jinsumi, and Haiami, were investigated for proximate contents and physicochemical characteristics. Moisture content was highest in the Jinsumi (13.13%). Protein and lipid content was highest in the Haiami. The amylose content of the rice cultivars was 20.15~22.51%. The degree of amylopectin polymerization (DP) was analyzed, and in all cultivars, DP 13-24 content was found to be highest, at more than 53%, whereas DP ${\geq}37$ content was lowest, at less than 5.81%. With regard to free sugar, maltose content in rice was the highest (${\geq}46%$). Toyo value of rice was highest in Samkwang, Daebo, and Jimsumi. Palatability characteristics were highest in Daebo and Jimsumi. Thus, the results of this study suggested that Samkwang, Daebo, and Jinsumi can be effectively used as processed cooked rice, though further studies should be required regarding changes in the quality of rice after cooking.
김민영,박혜영,이병원,이지윤,이유영,이진영,김미향,이병규,김현주,Kim, Min Young,Park, Hye-Young,Lee, Byong Won,Lee, Ji Yoon,Lee, Yu-Young,Lee, Jin Young,Kim, Mi Hyang,Lee, Byoungkyu,Kim, Hyun-Joo 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.4
This study was conducted to explore the quality characteristics of colored rice depending on the cultivars (Jeogjinu, Josaengheugchal, Joeunheukmi, Heukjinjubyeo, Hongjinju, Heukjinmi, Geongganghongmi) for porridge. The moisture, crude protein, lipid, ash, amylose and damaged starch contents of colored rice ranged from 10.05~11.23%, 7.72~8.69%, 2.68~3.26%, 1.62~1.88%, 6.29~20.31% and 5.06~8.26%, respectively. The highest moisture (11.23%), crude protein (8.69%), lipid (3.26%) and ash (1.88%) contents of colored rice were detected in Heukjinjubyeo, Joeunheukmi, Josaengheugchal and Heukjinmi, respectively. The lowest amylose and damaged starch contents of colored rice were detected in Josaengheugchal and Joeunheukmi, respectively. In general, the water binding capacity, water solubility and swelling power of Heukjinmi were greater than those of the other cultivars. The investigation of the pasting properties (peak, trough, break down, final and setback viscosity, peak time, pasting temperature) of colored rice indicated a low value in Josaengheugchal. The lowest hardness (13,673.25 g) of colored rice was observed in Heukjinjubyeo while the highest digestibility (5.44 glucose mg/g) of colored rice was observed in Josaengheugchal. These results indicated that Josaengheugchal are suitable cultivars for porridge.
발아 및 볶음처리가 동부가루의 품질 및 이화학 특성에 미치는 영향
이지혜(Ji Hae Lee),김현주(Hyun-Joo Kim),이병원(Byong Won Lee),이유영(Yu Young Lee),이병규(Byoung Kyu Lee),우관식(Koan Sik Woo) 한국식품영양과학회 2018 한국식품영양과학회지 Vol.47 No.3
용도별 동부가루 품질평가 기준 설정을 위한 일환으로 발아와 볶음처리 후 동부가루의 품질과 이화학적 특성을 분석한 결과 발아 및 볶음처리에 따른 동부가루의 수분 함량은 볶음 온도와 시간에 따라 유의적으로 감소하였으며, 조회분, 조단백질 및 조지방 함량은 유의적으로 약간 증가하였으나 큰 차이가 없었다. 발아시키지 않은 동부와 발아시킨 동부로 제조한 볶음 동부가루의 수분결합력은 볶음 온도와 시간에 따라 유의적으로 증가하였고 용해도와 팽윤력은 감소하였다. 볶음 동부가루의 명도는 볶음 온도와 시간에 따라 유의적으로 감소하였고, 적색도와 황색도는 증가하였다. 발아시키지 않은 볶음 동부가루와 발아시킨 볶음 동부가루의 총 폴리페놀 함량은 각각 4.27~6.17 및 2.84~4.83 mg GAE/g, 총 플라보노이드 함량은 각각 3.22~4.67 및 2.47~3.07 mg CE/g으로 볶음 온도와 시간이 증가함에 따라 증가하였다. DPPH 라디칼 소거 활성은 각각 272.14~460.47 및 198.04~344.10 mg TE/100 g, ABTS 라디칼 소거 활성은 각각 367.71~531.35 및 219.93~416.30 mg TE/100 g으로 볶음 온도와 시간이 증가함에 따라 활성이 증가하였다. 이상의 결과에서 볶음 동부가루의 품질 및 항산화 특성을 고려하여 고물이나 앙금 등 용도별 품질평가 기준 설정이 필요할 것으로 생각된다. The change in quality and physicochemical characteristics of cowpea flour after a germination and roasting treatment were evaluated. The moisture content of roasted cowpea flour decreased significantly with increasing roasting temperature and time, and the crude ash, protein, and fat contents increased. The water binding capacity of the roasted cowpea flour without and with germination increased significantly according to the roasting temperatures and times, but the water solubility index and swelling power decreased. The lightness of the roasted cowpea flour decreased significantly, and the redness and yellowness increased. The phenolic compounds and radical scavenging activity of the roasted cowpea flour increased with increasing roasting temperature and times. The total polyphenol contents of the roasted cowpea flour without and with germination were 4.27∼6.17 and 2.84∼4.83 mg gallic acid equivalents/g, respectively, and the total flavonoid contents were 3.22∼4.67 and 2.47∼3.07 mg catechin equivalents/g, respectively. The 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of roasted cowpea flour without and with germination was 272.14∼460.47 and 198.04∼344.10 mg Trolox equivalent (TE)/100 g, respectively, and the 2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity was 367.71∼531.35 and 219.93∼416.30 mg TE/100 g, respectively. Therefore, it is necessary to set quality standards for each application considering the quality and antioxidant properties of roasted cowpea flour.