β-Glucan 추출에 미치는 온도, 용매 농도 및 pH의 영향

이상훈,장귀영,김기종,이미자,김태집,이준수,정헌상,Lee, Sang Hoon,Jang, Gwi Yeong,Kim, Kee Jong,Lee, Mi Ja,Kim, Tae Jip,Lee, Junsoo,Jeong, Heon Sang 한국식품영양학회 2012 韓國食品營養學會誌 Vol.25 No.4

추출조건에 따른 귀리겨 ${\beta}$-glucan의 추출조건을 확립하기 위하여 추출온도($40{\sim}60^{\circ}C$), 추출용매의 에탄올 농도(0~20%) 및 pH(5~9)를 변수로 중심합성계획법으로 설계하여 ${\beta}$-glucan 추출특성을 조사하였다. 추출시간의 증가에 따라 ${\beta}$-glucan의 추출속도는 추출초기에 급격히 증가하였으나, 이후에는 완만하였다. 총괄물질전달계수는 $3.363{\sim}8.552{\times}10^{-6}cm/min$ 범위로 낮은 추출온도에서는 추출용매의 농도가 낮을수록, 높은 추출온도에서는 추출용매의 농도가 높을수록 증가하였지만 pH에 의한 영향은 적은 것으로 나타났다. 추출용매의 pH는 중성일 때보다 산성이나 알칼리성일 때 ${\beta}$-glucan의 추출량이 증가하였다. 추출조건에 따라서 ${\beta}$-glucan 수용액의 점도는 유의적인 차이를 보였으며, 총괄물질전달계수가 높을수록 crude ${\beta}$-glucan 수용액의 점도가 높게 나타났으며, 점도, 추출율 및 총괄물질전달계수의 상관관계를 분석한 결과, 각각의 요인들이 높은 양의 상관관계(p<0.01)를 나타내었다. This study investigated the effects of temperature, solvent concentration, and pH on the ${\beta}$-glucan extraction. Oat bran ${\beta}$-glucan was extracted with different extraction conditions, using various combinations of experiment factors, such as temperature (40, 45, 50, 55, and $60^{\circ}C$), ethanol concentration (0, 5, 10, 15, and 20%), and pH (5, 6, 7, 8, and 9). Under the various extraction conditions, ${\beta}$-glucan extraction rate and overall mass transfer coefficient of oat bran ${\beta}$-glucan, and viscosity of oat bran extracts were investigated. As increasing the extraction time, the extraction rate of ${\beta}$-glucan increased. The overall mass transfer coefficient of ${\beta}$-glucan ranged from $3.36{\times}10^{-6}$ to $8.55{\times}10^{-6}cm/min$, indicating the lowest at the extraction condition of $45^{\circ}C$, 15% and pH 8, and the highest at $50^{\circ}C$, 0% and pH 7. It was significantly greater with increasing extraction temperature and decreasing ethanol concentrations of extraction solvent, except for solvent pH. There were positive correlations among the overall mass transfer coefficient, the extraction rate of ${\beta}$-glucan, and the viscosity of extract.

두 종의 Bovine Bone Powder가 성견 발치와 치유에 미치는 영향에 관한 조직병리학적 연구

이상훈,임성빈,정진형,이종헌,Lee, Sang-Hun,Lim, Sung-Bin,Chung, Chin-Hyung,Lee, Chong-Heon 대한치주과학회 2002 Journal of Periodontal & Implant Science Vol.32 No.2

Recently the esthetic demands of clinicians and patients made the surgeon try to regenerate bone defects and gingival tissue after extraction. For that, many surgical methods were used and socket preservation have been evaluated simple, effective and good prognosis in the implant placement. Bone grafting was one of the methods for socket preservation. This study was to evaluate the histologic view of the effects on healing of the extraction sockets when deproteinized bovine bone mineral and tetracycline coated deproteinized bovine bone mineral was implanted 1. In control group, at 4 weeks after implantation, the extraction sockets were filled with connective tissue. And after 8 weeks, osteoblasts were observed in newly formed trabecular among the fibrous connective tissue in the extraction sockets. 2. In experimental 1 group, there was connective tissue and new bone trabecular around newly formed woven bone at 4 weeks. And many osteoblasts were observed in various direction at 8 weeks. 3. In experimental 2 group, there was a lot of new bone made around the bone powder after 4 weeks, and the thicker bone trabecular, lamellar bone and irregular osteoblasts arrangement were observed at 8 weeks. From the results of this study, tetracycline coated BBP would be better than the other groups in the lamellar bone formation and be faster in the bone formation rate.

남극 남쉐틀랜드 북부 대륙주변부 및 남스코시아해 지역의 고해상(3.5 kHz)음향 특성

이상훈,진영근,김규중,남상헌,김예동,Lee, Sang-Hoon,Jin, Young-Keun,Kim, Kyu-Jung,Nam, Sang-Heon,Kim, Yea-Dong 한국해양과학기술원 2003 Ocean and Polar Research Vol.25 No.4

High-resolution (3.5 kHz) subbottom profiles were analyzed in order to reveal sedimentation pattern of late Quaternary in the northern South Shetland continental margin and the South Scotia Sea, Antarctica. On the basis of clarity, continuity and geometry of surface and subbottom echoes together with seafloor topography, high-resolution echo characters are classified into eight echo types which represent rock basements (echo type III-1), coarse-grained subglacial till or moraine (echo type I-1), slides/slumps (echo type IV), debris-flow deposits (echo types II-3 and III-2), and bottom-current deposits (echo types I-2, II-1 and II-2). Subglacial till or moraine (echo type I-1) is mostly present in the lower continental shelf and upper continental slope of the northern South Shetland continental margin, which changes downslope to slides/slumps (echo type IV) and debris-flow deposits (echo types II-3 and III-2) in the middle to lower continental slope. This distribution suggests that the continental slopes of the northern South Shetland continental margin were mostly affected by downslope gravitational processes. Further downslope, bottom-current sediments (echo type I-2) deposited by the southwestward flowing Antarctic Deep Water (ADW) occur at the South Shetland Trench, reflecting an Interaction between mass flows and bottom currents in the area. In contrast to the northern South Shetland continental margin, the South Scotia Sea is dominated by bottom-current deposits (echo types II-1 and II-2), indicating that the sedimentation was mostly controlled by the westward flowing ADW. Flow intensity of the ADW has increased in the relative topographic highs, forming thin covers of coarse-grained contourites (echo type II-1), whereas it has decreased in the relative topographic lows, depositing thick, fine-grained contourites (echo type II-2). The poor development of wave geometry in the fine-grained bottom-current deposits (echo type II-2) is suggestive of the unsteady nature of the ADW flow.

탄성 의치상 이장재의 접착력에 관한 연구

이상훈,정재헌,Lee Sang-Hoon,Chung Chae-Heon 대한치과보철학회 1992 대한치과보철학회지 Vol.30 No.3

The purpose of this study was to assess the adhesion of resilient denture liners (such as, heat-cured silicone molloplast B,cold- cured silicone Mollosil) to polymethyl metacrylate (K-33) and metal (Megalloy) in the laboratory by peel test. The resilient denture lines were processed according to manufactures instruction, onto prepared specimens(original resin base plate, rough resin base plate, stippled metal plate, mesh metal plate ) 75mm long and 25m wide. And then, the peel test was performed by instron. The results were as follows : 1. The bonding strength of Mollosil was stronger than that of Molloplast B except the specimen of stippled metal plate. 2. The tensile strength of Mollosil was weaker than that of Molloplast Bas tearing of Mollosil was occured in the peel test. 3. Mesh metal plate had the highest bonding strength in the case of Molloplast B and Mollosil. But stippled metal plate have high bonding strength in the case of Molloplast B and have the lowest bonding strength in the case of Mollosil. 4. The bonding strength of rough resin base plate was stronger than that of original resin base plate in the case of Molloplast B and Mollosil. 5. The bonding strength of metal plates was stronger than that of resin base plates in the case of Molloplast B and Mollosil except the case of bonding strength between the stippled metal plate and Mollosil. 6. It seems that the Increase of surface and retention form of metal plate and resin base plate produces higher physical bonding strength.

다수의 교반기에 적용이 가능한 실시간 모니터링 시스템 개발

이상훈(Sang hun Lee),송수환(Su hwan Song),이상헌(Sang heon Lee) 대한기계학회 2015 대한기계학회 춘추학술대회 Vol.IT융합 No.-

열처리 무 추출물의 이화학적 특성과 항산화 활성

이상훈(Sang Hoon Lee),황인국(In Guk Hwang),이연리(Youn Ri Lee),정은미(Eun Mi Joung),정헌상(Heon Sang Jeong),이희봉(Hee Bong Lee) 한국식품영양과학회 2009 한국식품영양과학회지 Vol.38 No.4

열처리에 따른 무의 성분 및 항산화활성 변화를 살펴보기 위하여 무를 110, 120, 130, 140 및 150℃에서 2시간 열처리하고 70% 에탄올로 추출한 다음 용매분획을 실시하고 각각에 대한 색도, 갈변도, 유리당, 총 폴리페놀 및 항산화활성 변화를 살펴보았다. 열처리 무 에탄올 추출물의 색도는 열처리온도가 증가함에 따라 L값은 감소하였으며, 황색도를 나타내는 b값은 증가하였다. 갈변도는 열처리 온도가 증가함에 따라 증가하였고, fructose와 glucose 모두 열처리온도가 증가함에 따라 감소하였다. 에탄올 추출물의 총 폴리페놀 함량은 150℃ 처리에서 256.26±9.61 ㎎/100 g으로 가장 높았으며(대조구: 27.90±1.28 ㎎/100 g), DPPH법에 의한 항산화활성의 IC??값은 150℃에서 1.34±0.004 ㎎/㎖으로 가장 낮았고(대조구: 34.93±0.039 ㎎/㎖), ABTS에 의한 총 항산화력의 AEAC 값도 150℃에서 53.10±1.155 ㎎ AA eq/g으로 가장 높았다(대조구: 6.721±0.122 ㎎ AA eq/g). 용매분획물의 각 처리온도구간에서 총 폴리페놀 함량은 140℃ 에 틸아세테이트 분획물에서 133.62±3.197 ㎎/100 g으로 가장 높았다. DPPH법에 의한 항산화활성의 IC??값도 150℃ 에틸아세테이트 분획물에서 0.39±0.001 ㎎/㎖로 가장 낮았고 ABTS에 의한 총 항산화력의 AEAC 값은 140℃ 에틸아세테이트 분획물에서 183.72±5.929 ㎎ AA eq/g으로 가장 높았다. This study investigated the changes of physicochemical characteristics and antioxidant activity of heated radish (Raphanus sativus L.). Raw radish was heated at various temperatures (110~150oC) for 2 hr. The heated radish was extracted with 70% ethanol and then fractionated with hexane, ethyl acetate, and aqueous. Total polyphenol contents, IC?? value of electron donating ability (EDA), and total antioxidant activity (AEAC) increased with increasing heating temperature. The maximum total polyphenol content was 256.26±9.61 ㎎/100 g at 150℃ (control: 27.90±1.28 ㎎/100 g), IC50 value was 1.34±0.004 ㎎/㎖ at 150℃ (control: 34.93±0.039 ㎎/㎖), and AEAC was 53.10±1.155 ㎎ AA eq/g at 150℃ (control: 6.721±0.122 ㎎ AA eq/g). The ethyl acetate fraction showed higher total polyphenol contents and stronger antioxidant activities than hexane and aqueous fractions. Total polyphenol content was 133.62 ㎎/100 g (at 140℃), IC50 values of EDA and AEAC content were 0.39 ㎎/㎖ (at 150oC) and 183.72 ㎎ AA eq/g (at 140℃), respectively.

수확시기에 따른 대학찰옥수수의 이화학적 특성과 항산화활성

이상훈(Sang Hoon Lee),황인국(In Guk Hwang),김현영(Hyun Young Kim),이하규(Ha Kyu Lee),이성희(Seong Hee Lee),우선희(Seon Hee Woo),이준수(Junsoo Lee),정헌상(Heon Sang Jeong) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.5

수확시기에 따른 대학찰옥수수의 이화학적 특성과 항산화 활성 변화를 살펴보기 위하여 수확시기를 적기, 전기(-4 일) 및 후기(+4일)로 달리하여 종실특성, 일반성분, 유리당, 무기성분, 지방산 함량 및 항산화 활성 변화를 살펴보았다. 수확시기가 늦어질수록 낟알의 백립중, 높이와 넓이는 유의 적으로 증가하였으며, 수분을 제외한 조회분, 조지방 및 조단백 함량도 유의적으로 증가하였다. 유리당은 fructose, glucose 및 sucrose가 검출되었으며, 수확시기가 늦어짐에 따라 감소하였다. 무기성분 중 구리, 나트륨, 칼슘 및 칼륨은 수확시기가 빨라짐에 따라 증가하였으나, 철과 아연은 유의적으로 차이를 보이지 않았다. 지방산은 불포화지방산이 약 75% 비율을 차지하였으며, oleic acid, palmitic acid 및 palmitoleic acid가 주요 지방산이었다. 수확적기 이후에 수확된 대학찰옥수수의 에탄올 추출물은 총 폴리페놀 함량이 104.45 ㎎/100 g으로 가장 많았으며, 항산화활성도 높게 나타났다. This study investigated the physicochemical characteristics and antioxidant activities of Daehak waxy corns harvested at different times. Daehak waxy corns were harvested at 4 days before suitable time (BST), suitable time (ST) and 4 days after suitable time (AST). As harvest time was delayed, weight, length and width of kernel, the crude ash, lipid and protein contents significantly increased. Fructose, glucose and sucrose contents of BST were higher than those of ST and AST. Copper, sodium, calcium and potassium contents of BST in Daehak waxy corns increased on different times, and contents of ferrous and zinc did not show any significantly difference. The major fatty acids were oleic acid (48.58~49.96%), palmitic acid (19.50~20.64%) and palmitoleic acid (18.70~23.77%) in Daehak waxy corns with different harvest times. The highest total polyphenol content and total antioxidant capacity of EtOH extracts from AST were 104.45 ㎎/100 g and 20.53 ㎎ AA eq/100 g, respectively. There was a high correlation between total polyphenol content and IC?? value of electron donating ability of EtOH extracts from Daehak waxy corns harvested at different times, or total antioxidant capacity (p<0.01).

감국, 산국 및 구절초꽃 캔디의 항산화활성과 품질특성

이상훈(Sang Hoon Lee),황인국(In Guk Hwang),이하규(Ha Kyoo Lee),신소림(So Lim Shin),장영득(Young Deug Chang),이철희(Chul Hee Lee),정헌상(Heon Sang Jeong) 한국식품영양과학회 2009 한국식품영양과학회지 Vol.38 No.10

감국, 산국 및 구절초 열수추출물의 첨가량을 달리하여 캔디를 제조하고 이들의 품질특성과 항산화특성 및 관능특성을 조사하였다. 색도의 경우 추출물의 첨가량의 증가와 함께 L값(명도)은 감소하였고, a값(적색도)과 b값(황색도)은 증가하였다. pH의 경우 감국, 산국 및 구절초 캔디는 각각 5.81~5.92, 5.77~5.85 및 5.83~5.94로 추출물 첨가량이 증가할수록 감소하였으며, 산도는 추출물의 첨가량이 증가함에 따라 증가하였다. 수분함량도 추출물의 첨가량이 증가함에 따라 증가하였다. 용해도는 초기에 급격하게 증가하였으며, 경도는 추출물의 첨가량이 증가할수록 감소하였다. 총 폴리페놀 및 플라보노이드 함량, 전자공여능, 총 항산화력은 추출물 첨가량의 증가에 따라 증가하였으며, 구절초 캔디가 각각 0.815~2.706 ㎎/g, 0.147~0.856 ㎎/g, 15.217~76.236% 및 0.514~3.167 ㎎ AA eq/g으로 감국 및 산국캔디보다 높았다. 관능평가 결과 색은 추출물 첨가량이 증가함에 따라 감소하였으며, 향의 경우 감국 캔디는 15% 첨가구, 구절초 캔디는 10% 첨가구에서 각각 5.20과 5.35로 높게 평가되었다. 맛의 경우 산국 캔디는 추출물 첨가량의 증가에 따라 감소하였으며, 감국과 구절초 캔디의 경우는 10% 첨가구에서 각각 5.30과 5.60으로 높게 나타났다. 조직감은 경도가 낮을수록 낮은 점수를 얻었다. 종합적인 기호도에서 감국과 구절초 캔디의 경우 10% 첨가구에서 각각 5.75와 6.00으로 높은 평가를 받았으나, 추출물의 첨가량이 증가할수록 낮은 점수를 받았다. In order to investigate the quality characteristics of candies prepared with Compositae species flower extracts, the samples of Chrysanthemum indicum Linne (CI), C. boreale Makino (CB), and C. zawadskii var. latilobum (Maxim.) Kitam (CZ) were extracted with hot water and concentrated, and then added with various concentrations of 5~20% for candy preparation. L-value of candy color was decreased, but a- and b-value were increased with increasing amount of added extracts. pH was decreased, but total acidity was increased with increasing amount of added extracts. Moisture content of CI, CB, and CZ candies were 2.61~4.11, 2.46~4.57, and 2.27~4.43%, respectively. Hardness of candies were decreased with increasing amount of added extracts. CZ candy of 20% added extract showed the highest total polyphenol, flavonoid content, electron donating ability and anol, flavonaid content at 2.71 ㎎/g, 0.86 mg/g, 76.24%, and 3.17 ㎎ AA eq/g, respectively. In sensory evaluation, the CI and CZ candies of 10% added extract obtained higher sensory scores.

감국, 산국 및 구절초꽃 분말 차의 항산화활성과 품질특성

이상훈(Sang Hoon Lee),황인국(In Guk Hwang),노진우(Jin Woo Nho),장영득(Young Deug Chang),이철희(Chul Hee Lee),우관식(Koan Sik Woo),정헌상(Heon Sang Jeong) 한국식품영양과학회 2009 한국식품영양과학회지 Vol.38 No.7

감국, 산국 및 구절초꽃 열수추출물에 덱스트린과 말토덱스트린 부형제의 첨가량을 달리하여 분말차를 제조하고 이의 품질특성과 관능특성을 평가하였다. 국화차 분말의 흡습성은 국화 품종별 덱스트린 단독 첨가구에서 가장 높았으며, 부형제의 종류 및 첨가량에 따라 유의적인 차이를 보였다. 용해도는 덱스트린과 말토덱스트린을 8:2로 혼합한 처리구에서 당도 변화가 크게 나타났다. 국화 분말차의 색도는 부형제에 따른 차이는 없었으나, 덱스트린과 말토덱스트린을 9:1로 혼합한 첨가구에서 명도를 나타내는 L값이 높게 나타났으며, 국화 분말차의 pH는 5.33~5.63 범위를 보였다. 갈변도와 탁도는 품종, 부형제의 종류 및 농도에 따라 유의적인 차이를 나타내었으며, 환원당 함량은 국화 품종별로 덱스트린과 말토덱스트린을 8:2로 혼합한 처리구에서 높았다. 총 폴리페놀 및 플라보노이드 함량과 총 항산화력은 산국 분말차가 각각 6.47~6.75, 1.95~1.99 및 4.37~4.55 mg/g 범위로 감국과 구절초 분말차보다 높았고 전자공여능은 감국 분말차가 24.85~27.93%로 산국과 구절초 분말차보다 높았다. 관능평가에서 색과 향은 유의적인 차이를 보이지 않았으며, 산국의 경우 쓴맛에 대한 낮은 평가로 인하여 전반적으로 기호도가 낮게 평가되었다. In order to investigate the quality characteristics of powdered teas using Compositae species flower, the samples of Chrysanthemum indicum L. (CI), Chrysanthemum boreale Makino (CB), and Chrysanthemum zawadskii var. latilobum (Maxim.) Kitam (CZ) were extracted with hot water and concentrated, and then mixed with different forming agents of dextrin (D) and maltodextrin (MD). The mixing ratio of D and MD was ranged from 9:1 (DMD91) to 8:2 (DMD82) or D and MD only. The solubility of the powdered tea was higher in added dextrin. The highest total polyphenol and flavonoid content of the powdered tea were 6.75 and 3.24 ㎎/g at CBDMD91, respectively. Total antioxidant activities of C. indicum, C. boreale, and C. zawadskii powdered tea ranged at 2.51~2.63, 4.37~4.50, and 3.44~3.55 ㎎ AA eq/g, respectively. In sensory evaluation, the C. indicum and C. zawadskii powdered teas obtained higher sensory score of all evaluation items than C. boreale powdered tea. The optimal mixing ratio at 36% of D and 4% of MD in forming agent was selected to enhance the sensory characteristics and antioxidant activities of powdered tea.

열처리 온도에 따른 보리 β-Glucan의 이화학적 특성

이상훈(Sang Hoon Lee),장귀영(Gwi Yeong Jang),김현영(Hyun Young Kim),우관식(Koan Sik Woo),황인국(In Guk Hwang),김기종(Kee Jong Kim),이미자(Mi Ja Lee),김태집(Tae Jip Kim),이준수(Junsoo Lee),정헌상(Heon Sang Jeong) 한국식품영양과학회 2012 한국식품영양과학회지 Vol.41 No.12

열처리에 따른 보리 β-glucan의 이화학적 특성변화를 살펴보기 위하여 새쌀보리, 새찰쌀보리 및 흰찰쌀보리를 110℃~150℃에서 2시간 열처리하였으며, 총 및 수용성 β-glucan 함량, 순도, 분자량, 점도 및 재용해율을 살펴보았다. 3품종 보리의 총 β-glucan 함량은 7.77~8.40% 범위였으며, 열처리 온도가 증가함에 따라 11.59~14.65% 범위로 증가하였으나, 140℃와 150℃에서는 6.30~8.33% 범위로 감소하였다. 수용성 β-glucan의 함량은 무처리의 4.14~4.79% 범위에서 열처리 온도가 증가함에 따라 6.11~10.29%까지 증가하였으며, 150℃에서는 3.01~5.60% 범위로 감소하였다. 수용성 β-glucan의 순도는 3품종 모두 130℃까지는 31~37% 범위이었으나 140℃ 이상에서는 91%까지 증가하였다. 분자량은 메성보리보다 찰성보리가 더 컸으며, 열처리 온도가 증가함에 따라 새쌀보리는 606,463 Da에서 1,404 Da으로, 새찰쌀보리는 698,541 Da에서 1,617 Da으로, 그리고 흰찰쌀보리는 669,539 Da에서 1,550 Da으로 감소하였다. β-Glucan 수용액의 점도는 열처리 온도가 증가함에 따라 감소하였으며, 메성보리보다 찰성보리가 높았고 흰찰쌀보리보다 새찰쌀보리가 높았다. 재용해율은 무처리의 50~55% 범위에서 열처리 온도가 증가함에 따라 증가하여 150℃에서는 96.75~97.99% 범위로 증가하였다. This study was performed to investigate the changes of total and soluble β-glucan contents, purity, and physical characteristics of three heated barley varieties: Saessalbori (SSB), Saechalssalbori (SCSB), and Hinchalssalbori (HCSB). The barleys were heated at different temperatures of 110, 120, 130, 140 and 150℃ for 2 hours. The total β-glucan contents of raw SSB, SCSB, and HCSB were 8.40, 7.77 and 8.28%, and the soluble β-glucan contents were 4.79, 4.14, and 4.61%, respectively. After heating at 130℃, the total β-glucan contents increased to 11.59, 14.6, and 13.36%, as did the soluble β-glucan contents to 4.21, 7.96, and 7.23%, respectively. The purities of soluble β-glucan of the raw barleys were 35.11, 32.74 and 25.62%, but after heating at 150℃, it increased to 83.43, 91.02, and 88.01%, respectively. The molecular weight and viscosity of the β-glucan solution decreased with increasing heating temperature. The re-solubility of raw barley β-glucan was about 50%, but it was increased to 97% with increasing heating temperature. These results suggest that heating of β-glucan can improve the utilization of barley β-glucan.