Microencapsulation of Lactobacillus plantarum DKL 109 using External Ionic Gelation Method

전호남,Cheol-Hyun Kim,조영희 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.5

The aim of this study was to apply the external ionic gelation using an atomizing spray device comprised of a spray gunto improve the viability of Lactobacillus plantarum DKL 109 and for its commercial use. Three coating material formulaswere used to microencapsulate L. plantarum DKL 109: 2% alginate (Al), 1% alginate/1% gellan gum (Al-GG), and 1.5%alginate/3% gum arabic (Al-GA). Particle size of microcapsules was ranged from 18.2 to 23.01 µm depending on the coat-ing materials. Al-GA microcapsules showed the highest microencapsulation yield (98.11%) and resulted in a significantincrease in survivability of probiotic in a high acid and bile environment. Encapsulation also improved the storage stabilityof cells. The viability of encapsulated cells remained constant after 1-mon storage at ambient temperature. The externalionic gelation method using an atomizing spray device and the Al-GA seems to be an efficient encapsulation technology forprotecting probiotics in terms of scale-up potential and small microcapsule size.

한국 유가공업의 발전과 전망 - 치즈

전호남 한국유가공기술과학회 2005 Journal of Dairy Science and Biotechnology (JMSB) Vol.23 No.2

GC-MS에 의한 식용유의 휘발성 산화생성물 분석

전호남 서울保健大學 1994 論文集 Vol.14 No.1

To study the rapid and simple gas chromatographic method evaluating oxidation progress in vegetable oils, volatile compounds of several commercially processed corn, rapeseed and cottonseed oils stored at 60℃ and 70℃ with daily exposure of fluorescent light for 12 hours were analyzed using gas chromatography and gas chromatography-mass spectrometry. For gas chromatographic analysis, the volatile compounds were recovered by porous polymer trap using splitless mode glass liner of GC injection port, filled with 0.07g Tenax GC and flushed into a fused silica capillary column at 250℃. Twenty-three GC peaks including pentanal, hexanal, pentane, 1-pentanol, t-2-hexenal, heptanal, t-2-heptenal and t-2-octenal were identified on the basis of relative retention time of reference compounds and gas chromatography-mass spectrometry. The volatile compounds identified were autoxidation products of principal unsaturated fatty acids of vegetable oils. The stimulus threshold value of pent anal, heptanal and hexanal were 0.007ppm/paraffin, 0.08ppm/paraffin and 0.09ppm/paraffin, respectively. Among 2-alkenals the stimulus threshold value of t-2-hexenal, t-2-heptenal, t-2-octenal, t-2-nonenal, t,t-2,4-heptadienal and t,t,-2,4-decadienal were 0.50ppm/paraffin, 5.00ppm/paraffin, 0.15ppm/water, 0.0009ppm/water, 0.40ppm/water and 0.025ppm/water, respectively.

가스크로마토그라피 분석에 의한 식용유의 풍미 평가

전호남 서울保健大學 1995 論文集 Vol.15 No.1

가스크로마토그라피 분석 방법으로 식용유의 품질을 평가할 수 있는 방법을 연구하기 위하여 옥배유, 채종유 및 면실유를 여러가지 조건으로 저장하면서 산가 및 과산화물가를 분석하고, 관능 검사 및 GC 분석을 병행하여 관능검사와 상관 관계가 높은 성분으로 회귀식을 구하고 그 회귀식을 이용하여 관능검사 실측치와 예측치 간에 상관 분석을 실시하였다. 산가는 60℃에서 21일 저장 후 옥배유, 채종유 및 면실유가 각각 0.168, 0.103 및 0.047의 값을 보였으며, 70℃에서 20일 저장후에는 각각 0.168, 0.212 및 0.047의 값을 나타냈고, 과산화물가는 60℃에서 21일 저장 후 옥배유, 채종유 및 면실유가 각각 24.31, 22.44 및 29.40의 값을 보였으며, 70℃에서 20일 저장 후에는 각각 39.50, 32.00 및 41.67로서 면실유, 옥배유, 채종유의 순서로 높은 값을 나타냈다. 산가와 과산화물가의 측정 값, 산가와 과산화물가를 곱한 값, pentanal 과 hexanal의 측정 값, pentanal과 hexanal을 곱한 값, 각 성분에 대하여 log를 취한 값과 제곱을 취한 값 등 17가지를 변수로 하여 회귀식을 구하고 이 회귀식을 이용하여 얻은 관능검사 예측치와 관능검사 실측치 간에 상관분석을 한 결과 산가와 과산화물가, pentanal과 hexanal의 상관 계수의 값이 다른 성분을 변수로 한 경우보다 높은 값을 보였으며, 상관 계수의 값이 옥배유, 채종유 및 면실유의 순서로 산가는 각각 0.8541, 0.9063 및 0.9623의 값을, 과산화물가는 각각 0.7902, 0. 8930 및 0.8787의 값을 보였고 pentanal은 각각 0.7853, 0.8039 및 0.8638의 값을 hexanal은 각각 0.8394, 0.8976 및 0.8854의 값을 보였다. The changes of acid value, peroxide value and volatiles of several commercially processed corn, rapeseed and cottonseed oils stored at 60℃ and 70℃ with daily exposure of fluorescent light for 12 hours were analyzed. The volatiles of stored vegetable oils were recovered by porous polymer trap and flushed into a fused silica capillary column at 250℃ and analyzed using gas chromatography and gas chromatography-mass spectromety. The sensory evaluation of the stored vegetable oil was conducted and the correlation coefficient between sensory analysis and acid value, peroxide value and volatiles was calculated by statistical analysis using Statistical Analysis System. Acid value of corn, rapeseed and cottonseed oil changed from 0.132, 0.069 and 0.022 to 0.168, 0.103 and 0.047 after 21 days stored at 60℃ and changed to 0.186, 0.212 and 0.047 after 20 days stored at 70℃, respectively. Peroxide value changed from 0.67, 0.60 and 0.53 to 24.31, 22.44 and 9.40 after 21 days stored at 60℃ and changed to 39.50, 32.00 and 41.67 after 20 days stored at 70℃, respectively. Among volatiles of corn, rapeseed and cottonseed oil, pentanal and hexanal were correlated well with sensory analysis. A very simple linear relationship was found between organoleptic flavor scores and amounts of two volatile compounds with very high correlation coefficient. A similar linear relationship was also obtained for acid and peroxide value with sensory data.

선택적 흡착법에 의한 피라진계 휘발성 성분의 분석

전호남 서울保健大學 1997 論文集 Vol.17 No.1

일반적으로 구운냄새는 수분이 적은 조건에서 100℃ 이상의 고온으로 식품을 가열하였을 때 발생되는데, 지질의 산화·분해반응, 단백질·펩타이드·아미노산·당· 핵산계 성분의 열분해반응, 치아민의 열분해반응, Maillard반응 등의 성분간 상호반응에 의해 발생된다. 특히 Maillard반응에 의해서 생성되는 성분이 중요하며, 그 중에서도 피라진계 휘발성 성분이 중요한 것으로 알려져 있다. 일반적으로 피라진계 휘발성 성분은 직화가열, 간접가열, 튀김 풍 가열 조리방법에 관계없이 여러가지 식품에서 식품의 독특한 냄새를 나타내는 중요하고도 특징적인 휘발성 냄새 성분이다. 그러나, 대부분의 경우 다른 성분과 비교하여 냄새 감응역치가 낮을 뿐 만 아니라 미량이 존재하므로 휘발성 성분 분석시에 크로마토그라피상에서 유사한 성질을 나타내는 성분이나 다량이 들어있는 성분에 의하여 방해를 받아 분리에 어려움이 많다. 따라서, 본 연구에서는 육류의 휘발성 성분 중 냄새가 강하여 실제로는 육류의 냄새에 많은 영향을 미치고 있으나 상대적으로 소량만이 존재함에 따라 분리 및 동정이 제대로 되지 못하고 이에 따라 그 중요성이 확인되지 못하고 있는 성분을 식품으로부터 분리해 낼 수 있는 방법을 고안하였다. 즉, 가열처리한 육류의 headspace에 존재하고 있는 휘발성 성분 중 피라진계 성분을 선택적으로 분리하기 위하여 묽은 염산용액을 사용하는 선택적 흡착법을 고안하였다. 이때 피라진계 휘발성 성분은 밀폐용기에 담은 육류에 질소가스를 불어넣어 묽은 염산용액에 흡착시키고, 묽은 염산용액에 흡착된 피라진계 성분은 수산화나트륨 용액으로 pH 를 13으로 상승시켜 탈착시킴과 동시에 CH_(2)Cl_(2)로 추출하는 방법으로 휘발성 성분을 분리하였다. 이와같은 방법은 기존의 여러가지 휘발성 성분의 분리방법과 비교하여 소량으로 존재하는 성분의 분리가 가능할 뿐만 아니라 조작이 간단하여 짧은 시간에 분석을 할 수 있는 장점이 있다. 또한, 휘발성 성분을 총휘발성 성분, 피라진계 휘발성 성분, 비파라진계 휘발성 성분으로 분획하여 GC 및 GC-MS 방법으로 분리 동정한 결과 분리가 불가능하였던 총 15종의 피라진계 휘발성 생분을 동정할 수 있었다. The pyrazinyl, non-pyrazinyl, and total volatile flavor compounds from top round roast beef were identified. Roast beef together with NaCl and distilled water was placed in the sample flask. The suspended roast beef being maintained at 70℃ with water bath was purged by nitrogen gas at a flow rate of 400㎖/min. A diluted aqueous HCl solution was used selectively to trap pyrazinyl compounds from total headspace volatiles. After being titrated to pH 13.5 with 30% NaOH solution, the acid-trapped flavor compounds were recovered by the methylene chloride. The solution was separated using separatory funnel to get pyrazinyl compounds. Most of the non-pyrazinyl compounds passed through the acid solution were condensed in a cold methylene chloride trap which were cooled with dry ice and acetone slurry. The pyrazinyl, non-pyrazinyl, and total volatile flavor compounds dried with anhydrous sodium sulfate and then concentrated using Kuderna-Danish Concentrator were analyzed by gas chromatography and combined gas chromatography-mass spectrometry. This method quantified minor or trace volatiles from a very small amount of sample with complex volatiles and was much less laborious and time-consuming compared with other traditional isolation, fractionation methods. A total of 15 pyrazinyl compounds were identified.

이동로봇 플랫폼용 인터페이스 보드 설계

전호남(Ho-Nam Jeon),김갑순(Gab-Soon Kim) 한국기계가공학회 2023 한국기계가공학회지 Vol.22 No.8

모바일 로봇을 위한 배터리 교체 스테이션 설계

전호남(Ho-Nam Jeon),김갑순(Gab-Soon Kim) 한국기계가공학회 2023 한국기계가공학회지 Vol.22 No.1

자율주행로봇 플랫폼을 위한 ESP32 모듈 기반 인터페이스 보드 설계

전호남(Ho-Nam Jeon),이규영(Kyu-Young Lee),노형석(Hyeong-Seok Roh),김갑순(Gab-Soon Kim) 한국기계가공학회 2024 한국기계가공학회지 Vol.23 No.4

This paper explores the design and development of an interface board crafted for seamlessly integrating diverse electronic components and computers into autonomous mobile robots. The distinct communication protocols among these components often result in internal complexity when using a protocol converter. To address this issue, a communication interface board for the autonomous mobile robot platform was developed in this study, featuring the incorporation of the ESP32 module with built-in Wi-Fi functionality. This interface board comes equipped with communication conversion capabilities for various inputs, including analog, digital, SPI, RS485, and I2C communications. Additionally, a DC/DC converter circuit is configured to supply various direct current voltages, such as 5V and 3.3V. The designed interface board, based on the ESP32, underwent manufacturing, and communication experiments were executed with the central processing unit. The experimental results validate smooth data communication. These findings suggest that the designed interface board can be effectively applied to autonomous mobile robot systems.

유아 로타바이러스 설사증에 대한 IgY 난황 항체의 효과시험

정동혁, 박효선, 김경미, 정규항, 김강영, 정후길, 윤숭섭, 전호남, 강신영 충북대학교 동물의학연구소 2006 Journal of Biomedical and Translational Research Vol.7 No.2

본문참고

두유박 고오지를 이용한 밀된장 제조

김재욱,전호남,박우포,임춘선,허병석 한국농화학회 1989 Applied Biological Chemistry (Appl Biol Chem) Vol.32 No.4

For the effective use of soymilk residue(SR), by-product of soymilk production, Wheat Deonjang made of Wheat flour-SR koji(WFSR koji) and soybean was manufactured. As the results, the contents of reducing sugar were increased till 50 days in all samples and decreased thereafter during aging of the mash. The contents of amino nitrogen were prominently increased till 50 days, but increasing ratio was slightly slowdowned thereafter. The higher the mixing ratio of SR was, the less the contents of reducing sugar and amino nitrogen were. The contents of total acid were also prominently increased till 40 days, but were slowdowned thereafter and the differences among all treatments were small. As the mixing ratio of SR was increased, the yellowness and the redness were increased and the lightness was decreased in 80 days aged samples. In sensory evaluation of 90 day aged samples, control [WFSR koji 100 (WF: SR ; 100 : 0), soybean 100] was the best in soy sprout Doenjang soup. As the mixing ratio of SR was increased, the taste was dropped slightly but no significant differences were obtained between control and sample A[WFSR koji 125 (WF: SR ; 100 : 25), soybean 75], sample B[WFSR koji 150(WF: SR ; 100 : 50), soybean 50] and sample C[WFSR koji 175 (WF SR ; 100 : 75), soybean :25], sample C and sample D[WFSR koji 200(WF: SR ; 100 : 100), soybean 0].