양파식초의 발효제조 및 제품의 생리활성

정은정,박혜진,차용준,Jeong, Eun-Jeong,Park, Hye-Jin,Cha, Yong-Jun 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.6

Commercialized production of onion vinegar, which has biological activities formed through alcohol and acetic acid fermentation, requires standardization. The objective of this study was to determine optimal conditions of sugar contents ($11{\sim}15^{\circ}Brix$) and agitation rate (100~300 rpm) of fermenter in the alcohol-acetic fermentation for producing onion vinegar. The alcohol and total acidity contents increased, whereas contents of total sugars decreased during alcohol fermentation. Contents of alcohol of 13 and $15^{\circ}Brix$ reactants were about 8% in 36 hr and total acidities of all samples were below 0.2% in 60 hr. During acetic fermentation, total acidity increased with highest value at 9 days (3.2% in 100 rpm), 10 days (4.1% in 200 rpm) and 8 days (4.3% in 300 rpm), respectively. From these results, sugar contents ($13^{\circ}Brix$) were measured for alcohol fermentation and agitation rate (300 rpm) for fast fermentation method of vinegar. The contents of total phenols, flavonoids and quercetin in onion vinegar were 33.3 mg/100 g, 3.0 mg/100 g and 2.0 mg/100 g, respectively. Onion vinegar showed an antimicrobial activity against Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Salmonella typhimurium, Escherichia coli and Enterobacter aerogenes. Antioxidant effect of onion vinegar was 26.23% in DPPH radical inhibition and 58.58% in superoxide dismutase like activity, respectively. Fibrinolytic activity was 1.51 plasmin unit/mL in onion vinegar. In conclusion, onion vinegar processed by alcohol and acetic fermentation had nutritional values and potential biological activities.

Size-exclusion chromatography법에 의한 식품 중 알긴산프로필렌글리콜 분석법 확립

정은정,최유정,이근영,윤상순,임호수,김용석,Jeong, Eun-Jeong,Choi, Yoo-Jeong,Lee, Gunyoung,Yun, Sang Soon,Lim, Ho Soo,Kim, Yong-Suk 한국식품위생안전성학회 2017 한국식품위생안전성학회지 Vol.32 No.5

HPLC-size-exclusion chromatography에 의해 가공식품에서 알긴산프로필렌글리콜의 함량을 분석하는 방법이 개발되었다. 알긴산프로필렌글리콜을 분석하기 위해 GF-7M HQ column과 LT-ELSD detector가 선정되었다. 알긴산프로필렌글리콜 분석을 위한 전처리 조건으로는 $20^{\circ}C$에서 150 rpm으로 3시간 동안 추출하는 방법이 선정되었다. 알긴산프로필렌글리콜을 5 농도(300, 500, 700, 1,000, and 1,500 mg/kg) 범위에서 검량선을 작성한 결과 직선성($R^2$)은 0.9873으로 측정되었다. HPLC system에 의한 알긴산프로필렌글리콜 분석시 검출한계(LOD) 및 정량한계(LOQ)는 각각 171.43 mg/kg 및 519.50 mg/kg이었다. Size-exclusion chromatography에 의해 얻은 회수율 및 변동 계수(coefficient of variation)는 각각 86.1~110.4% 및 4.1~13.5%이었다. 본 연구에서 개발된 HPLC-size-exclusion chromatography system을 적용하여 134 품목의 가공식품에서 알긴산프로필렌글리콜 함량을 분석하였다. 이 결과들은 이 방법이 가공식품에서 알긴산프로필렌글리콜 함량을 분석하는데 적용할 수 있는 방법이라는 것을 나타낸다. An analytical method for determination of propylene glycol alginate (PGA) in food products was developed by HPLC-size-exclusion chromatography. The GF-7M HQ column and LT-ELSD detector were determined by considering the instrumental analysis conditions for PGA analysis. The pretreatment method for the analysis of PGA was suitable for 3 hr extraction at $20^{\circ}C$ and 150 rpm according to the extraction temperature. Linearity ($R^2$) for the analysis of PGA was 0.9873 at calibration curve range of 300, 500, 700, 1,000, and 1,500 mg/kg (5 points). The limit of detection and limit of quantification of PGA on HPLC system was 171.43 and 519.50 mg/kg, respectively. The accuracy and coefficient of variation obtained by size-exclusion chromatography were 86.1~110.4% and 4.1~13.5%, respectively. By applying the HPLC-size-exclusion chromatography system, it was possible to analyze the contents of PGA in 134 different types of food products.

오미자 첨가 양파초음료 제조 및 항균·항산화 활성

정은정,차용준,Jeong, Eun-Jeong,Cha, Yong-Jun 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.1

Onion vinegar, which has an undesirable flavor and taste formed through alcohol and acetic acid fermentation, possesses additives that can improve sensory quality. Thus, the objective of this study was to present an optimized blending ratio using response surface methods for an onion vinegar beverage by adding Omija extracts. This study was performed to formulate an Omija-onion vinegar beverage (OOVB) and investigate its antioxidant properties and antimicrobiological effects. The experimental design was conducted using an optimal mixture model of response surface methodology which generated eighteen experimental trials with overall acceptance as the responses. According to the statistical analyses, OOVB demonstrated a ratio containing onion vinegar, water, brown sugar, apple extracts and Omija extracts of 10, 72.3, 4.4, 12.2 and 1.1 (weight ratio), respectively. The OOVB revealed desirable nutrition values (phenolics compounds 19.3 mg/100 g, total flavonoids 3.1 mg/100 g, quercetin 1.9 mg/100). The OOVB displayed antibacterial effects in Gram negative Enterobacter aerogenes, Escherichia coli, Salmonella typhimurium and Gram positive Staphylococcus aureus. The findings revealed that OOVB was 18% in DPPH radical inhibitionand 11% in superoxide dismutase-like activity thus, OOVB has nutritional value and good quality as well as potential biological activities for functional beverages.

초산 발효과정 중 양파착즙액 휘발성 향기성분 변화

정은정 ( Eun-jeong Jeong ),차용준 ( Yong-jun Cha ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.4

This research has attempted to investigate the volatile flavor compounds of onion products through acetic fermentation, and to create a natural beverage with beneficial biological properties which can also fulfill customer quality standards. Onion products (OAF (M): Onion extracts at five days of acetic fermentation, OAF (F): Onion extracts at ten days of acetic fermentation) were produced by acetic fermentation. Volatile flavor compounds from onion extracts, OAF (M) and OAF (F) were used by Mixxor liquid extractions and analyzed by GC/MSD. Compounds of 49, 75 and 69 were identified in onion extracts, OAF(M) and OAF(F) respectively. Among the major volatile flavor compounds classes, sulfur containing compounds (36.7%), acids (31.2%) and aldehydes (13.5%) in onion extracts were changed into acids (69.6%) and alcohols (24.6%) in OAF (M) and acids (80.6%) and alcohols (15.5%) in OAF (F). During acetic fermentation acetic acid, 1,3-butanediol (odorless) and 2,3-butanediol (onion flavor) increased remarkably, sulfur-containing compound such as 2,5-dimethylthiophene having anti-oxidant activities was detected by fermentation.

알코올 발효과정 중 양파착즙액 휘발성 향기성분 변화

정은정 ( Eun-jeong Jeong ),차용준 ( Yong-jun Cha ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.1

This study aimed to provide volatile flavor compounds of three onion products through thermal process and alcohol fermentation, to meet the quality standard of onion products. The identified components of onion extracts (OE) included 49 (18 sulfur-containing compounds, 5 alcohols, 8 acids, 3 ketones, 4 esters, 4 aromatic compounds, 2 aldehydes, 1 pyrazines and 4 miscellaneous compounds), and 55 (17 sulfur-containing compounds, 15 alcohols, 5 acids, 11 ketones, 3 aromatic compounds, 2 aldehydes and 1 pyrazine) in autoclave-sterilized onion extracts (SOE); and 69 (10 sulfur-containing compounds, 27 alcohols, 11 acids, 11 ketones, 6 esters, 1 aromatic compound and 3 pyrazines) in onion wine (OW), respectively. Among the major flavor classes, sulfur-containing compounds (36.8%), acids (31.3%) and aldehydes (13.6%) in OE were changed to alcohols (46.5%) and ketones (27.3%) in SOE whereas, alcohols (56.3%) and acids (26.6%) in OW. Moreover, 1,3-butanediol, 2,3-butanediol, and 3-hydroxy-2-butanone were highly detected in SOE whereas, acetic acid, 3-methylbutanol, 2-phenylethanol and 1,2,3-propanetriol in OW.

Bacillus subtilis KC-3 발효두유의 특성과 항산화 및 AGS 인체위암세포의 성장 억제효과

정은정(Eun-Jung Jeong),김지영(Ji-Young Kim),문숙희(Suk-Hee Moon),박건영(Kun-Young Park) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.8

청국장에서 분리한 B. subtilis KC-3(KCCM 42923)균을 이용하여 발효한 두유의 발효정도에 따른 이화학적 특성, 항산화효과 및 AGS 인체위암세포 억제효과 차이를 살펴보았다. 발효진행 된 pH 5.5, pH 5.25, pH 5.0 발효두유의 이화학적 특성을 pH, 균수, 산도, 점도, 아미노태 및 암모니아태 질소를 통해 살펴본 결과, 발효가 진행됨(pH 6.8에서 5.0)에 따라 균수는 8.5×10⁴ cfu/mL에서 7.5×10? cfu/mL까지 증가하고, 산생성과 점도는 높아졌다. 두유는 발효에 의해 단백질이 분해되면서 아미노태 질소 및 암모니아태 질소도 증가하는 경향을 보였다. 발효두유의 항산화 효과를 살펴보기 위해 DPPH, ㆍOH, SOD 유사활성능을 측정해 본 결과, 두유에 비해 발효두유의 항산화 활성이 높아졌고, 발효진행에 따라 그 활성이 더 증가하여 발효두유는 두유에 비해 항산화효과를 가지는 것으로 나타났다. 또한 AGS 인체위암세포에서 성장 억제 효과를 가지는 것으로 나타났다. 발효두유는 두유에 비해 항산화 및 AGS 인체위암세포 성장 억제능을 가지며 이는 발효가 진행됨에 따라(pH 감소) 증가하는 것으로 나타났다. The antioxidative activities and growth inhibitory effects of fermented soymilk (FS) by Bacillus subtilis KC-3 (KCCM 42923) in AGS human gastric adenocarcinoma cells were studied during fermentation at pH 5.5, 5.25 and 5.0. The pH of B. subtilis KC-3 from Cheonggukjang, decreased from 6.8 to 5.0 during the fermentation. The acidity decreased, but amino and ammonia type nitrogen contents increased significantly as pH decreased. FS at pH 5.0 (FS 5.0) exhibited the highest DPPH free radical scavenging activities among other samples. The hydroxy radical scavenging activity of FS 5.0 was found to be approximately 2.5 times higher than that of the non-fermented soymilk (NFS). The SOD-like activity of FS 5.0 was 32.1% at 1.0 ㎎/mL and 50.6% at 2.0 ㎎/mL compared to the NFS of 9.1% and 17.3%, respectively. FS, especially FS 5.0, showed increased anticancer effect in AGS human gastric adenocarcinoma cells. These results suggest that soymilk fermented by B. subtilis KC-3 has increased antioxidative activities and anticancer effects during fermentation (pH 6.0 to pH 5.0).

산새반 유아들의 관계적 공격전략 분석

정은정(Eun Jeong Jung),이희영(Hee Yeong Lee),이경화(Kyeong Hwa Lee) 한국아동학회 2010 아동학회지 Vol.31 No.3

뇌졸중 환자의 체간조절 능력과 동적균형 및 보행과의 상관관계

정은정(Eun-Jeong Chung),이종수(Jong-Soo Lee),김성식(Seong-Sik Kim),이병희(Byoung-Hee Lee) 대한한의학회 2012 대한한의학회지 Vol.33 No.1

12·14세기 경주의 도시 유통권 - ‘線’ 단위 도시 근린성 확장을 중심으로 -

정은정(Jeong, Eun-Jeong) 효원사학회 2019 역사와 세계 Vol.- No.55

고려 界首官이 가지던 본질적 기능 가운데 문서행정․사법권․재정운영의 기본단위로서 역할은 상위의 道制 시행이 가속화되면서 일부 중복되었다. 물류수송의 문제에 봉착해서는 道制가 정착하는 후기 부터 재화의 이동반경이 계수관의 관할영역을 상회하여 부분적으로 소위 越境하는 이동이 간파된다. 이 경향은 고고자료에서도 지지된다. 계수읍․주읍․속읍의 각 치소를 뛰어넘는 재화의 흐름은 추후에 생활물자의 유통과 맞물릴 경우 도시 近隣性을 증폭시키는 기제로 작용한다. 12세기 전후 전반적인 기층사회의 변화 가운데 항쟁을 선도하던 경주는 중후기에 이르면 성종대 설정한 순주경의 지위를 상실하였다. 경주의 위상이 격하된 위에 고려 왕조를 전복하려던 움직임에다 원간섭의 폐해와 뒤이은 왜구침입으로 경주 촌락내부의 교란은 매우 심각하였다. 수습하는 중앙정부의 조치는 경주세력의 중앙정계 진출을 차단하면서 경주권역을 축소시키려는 강경일변도였다. 경주는 국초 東京의 위상을 회복하지 못한 채 고려말까지 국토의 변방으로 인식되기에 이르렀다. 중앙에서 괴리된 변방이라는 인지는 오히려 경주 지역내부의 결속과 귀속감을 다지는 계기가 되어주었다. 중앙에 대비되는 경계․他者性은 국가틀을 벗어날 경우 민간부문의 성숙에 연동하여 더욱 강하게 드러내는 속성이 있다. 관련하여 12․14세기 경주에서도 국가 물류망에 생활물자의 유통망이 중첩되거나 일부 새로이 만들어지기도 한다. 경주권역에서 출토가 집중되는 해당시기의 분묘․와요․생활물자의 이동을 밝혀 행정경계를 상회하는 물화유통망을 추적한 결과 경주․울산․포항․대구의 기존 경주계수관 영역을 넘어 타 계수관․道 관할단위까지 동일기호도가 반영된 도기․청동제품․기와를 위시하여 어염․미곡의 생필품이 거래되고 있다. 14세기 가까워질수록 지역색깔을 지닌 域內 생산물질이 경주 계수관 단위를 넘어서 타 권역으로 유입되기도 한다. Gyeongju saw an inter-regional exchange of goods go beyond the administrative boundaries of Gyesugwans between the twelfth and the fourteenth centuries. While several Geysugwans, as urban entities, were connected, the exchange network of goods passed through the transitional stage in which the network covered a larger area afterwards. The trade of products, by the fourteenth century, consumed by the Hyangri and lower classes, went farther than the previous market area. Metal items, pottery and plain roof tiles with certain patterns, which were traded around the Gyeongju Gyesugwan, were discovered beyond the region in this century. This reveals the transboundary exchange of goods. The government gained a strong and sophisticated sense of control over the nation-wide network by controlling the trading network. The growth of the marketing area, led by the product exchange between Gyesugwans, was accompanied by the expansion of the daily living area. Gyeongju in the Goryeo period lost its political importance as the capital of the previous dynasty, Silla. However, various changes in local boundaries partly contributed to the growth of product exchange. The places of production and of consumption which were scattered throughout the region started being connected with each other from the twelfth century as bridges were built along byroads between arterial roads that linked one big town to another. In addition to the development of infrastructure, the improvements in the distribution system and facilities made the enlargement of the exchange network. Goods flow transferred between Gyeongju and other Gyesugwan regions from the twelfth to the fourteenth centuries. Province-based local administration was settled after the central government took over the management and control of the long-distance trade between Gyesugwan regions. Gyeongju played a significant role as the central commercial region in the Gyeongsang region, covering the eastern and southern parts of the province.

가열조리한 오만둥이된장찌개의 휘발성 향기성분

정은정(Eun-Jeong Jeong),조우진(Woo-Jin Cho),차용준(Yong-Jun Cha) 한국생명과학회 2008 생명과학회지 Vol.18 No.11

오만둥이된장찌개의 가열조리에 따른 열유도반응물질을 규명하여 오만둥이를 이용한 가공기술의 기초자료를 제공하고자 향기성분을 분석하였다. 총 128종의 휘발성 향기성분은 에스테르류(16종), 방향족화합물류(14종), 함질소화합물류(11종), 알콜류(34종), 테르펜류(5종), 카르보닐화합물류(23종), 퓨란류(4종), 탄화수소류(13종), 산류(5종) 및 기타화합물류(3종)로 구성되어 있었다. 된장의 향기성분은 방향족화합물, 알콜류 및 산류의 순으로 많았고, 가열 반응 후 pentanoic acid (불쾌취)는 감소하였으며 열유도 화합물인 furfural을 주로 한 퓨란류가 약 2배로 증가하였다. 오만둥이의 향기성분은 decenol, 2,6-dimethylheptanol 및 octanol이 주된 성분인 알콜류, 탄화수소류 및 방향족화합물 순으로 많았다. 가열 반응 후에는 pentanol의 함량이 증가하였고, 함질소아미노산과 카르보닐화합물의 열유도화합물인 2-acetyl-2-thiazoline 및 benzothiazole과 같은 함황고리화합물이 생성되었다. 오만둥이 된장국에서는 오만둥이에서 유리되는 decenol 및 2,6-dimethylheptanol을 주로한 알콜류, 방향족화합물, 탄화수소류 및 된장가열 후 생성된 benzeneacetaldehyde가 주된 카르보닐 화합물이 많았다. 즉 오만둥이 된장국은 독특한 오만둥이 향을 함유한 동시에 된장의 구수한 향미를 보유함을 알 수 있었다. For useful basic data in developing of Omandungi (Styela plicata) processed products, volatile flavor compounds were analyzed to identify the key reaction flavor compounds induced through heat treatment (100℃, 10 min) in Omandungi -Doenjang (soybean paste) soups and stew. A total of 128 flavor compounds were identified and composed mainly of esters (16), aromatic compounds (14), N-containing compounds (11), alcohols (34), terpenes (5), carbonyl compounds (23), furans (4), hydrocarbons (13), acids (5) and miscellaneous compounds (3). Three groups including aromatic compounds, alcohols and acids were detected in high amounts in Doenjang. However, the levels of C4-C6 series acids (i.e., pentanoic acid having off-flavor) decreased by cooking (100℃, 10 min), whereas that of furans (i.e., furfural) as heat induced compounds increased 2 times. Alcohols were detected the major group in Omandungi and followed by hydrocarbons and aromatic compounds in that order. In particular, 3 compounds including decenol, 2,6-dimethylheptanol and octanol were the major alcohols of Omandungi. By cooking, the compounds known heat-induced compound, 2-acetyl-2-thiazoline and benzothiazole, were newly formed in Omandungi-Doenjang stew. The alcohols (i.e., decenol, 2,6-dimethylheptanol), hydrocarbons and aromatic compounds derived from Omandungi were supposed to enhance a seafood-like flavor in Omandungi-Doenjang stew.