제주지역 해수, 수족관물, 유통수산물에서 분리된 장염비브리오균의 분자생물학적 특성

조만재,강은옥,허예슬,고은아,Man Jae Cho,Eunok Kang,Ye-seul Heo,Eun A Koh 한국식품위생안전성학회 2023 한국식품위생안전성학회지 Vol.38 No.4

V. parahaemolyticus causes waterborne and foodborne disease such as acute diarrhea. In this study, V. parahaemolyticus isolates from seawater, fish tanks, and distributed fishery products in Jeju were investigated for potential toxin or species-specific genes (tdh, trh, tlh, and toxR) using RT-PCR and their genetic characteristics were analyzed using Pulsed-field gel electrophoresis (PFGE). Overall, V. parahaemolyticus of 90 strains (36.7%), including 33 strains from seawater, 8 strains from fish tanks, and 50 strains from fishery products, were isolated from 245 samples. All V. parahaemolyticus strains did not detect the tdh gene, whereas all strains detected tlh or toxR genes. In addition, trh genes were detected in 3 strains from seawater and 1 strain from fishery products. Monthly quantitative testing of seawater revealed that V. parahaemolyticus was positively correlated with water temperature. The 90 strains of V. parahemolyticus obtained in this study showed by gene homology between types, ranging from 64.0-97.3%. Among these, thirteen types showed 100% homology between genes. These results indicate that continuous monitoring is needed to facilitate food poisoning epidemiological investigations because some isolated V. parahaemolyticus strains harbored toxin genes and V. parahaemolyticus strains isolated from seawater, fish tanks, and distributed fishery products showed genetic similarity.

Effect of the Dextrose Equivalent of Maltodextrin on the Quality Characteristics of Jeju Purple Sweet Potato (Ipomoea batatas L.) during Molecular Press Dehydration

조만재,김현정,Cho, Man Jae,Kim, Hyun Jung Korean Society of Food Science and Technology 2015 한국식품과학회지 Vol.47 No.6

Purple sweet potatoes were dehydrated with maltodextrin with different dextrose equivalent (DE) values of 4-7, 13-17, 16.5-19.5, and 17-20. Maltodextrin was used as a molecular press dehydrating agent. The molecular dehydration rate of the purple sweet potatoes increased over time. As the DE of maltodextrin increased, the moisture content after 12 h of dehydration decreased from 65.7% to 40.8, 36.1, 34.9, and 28.6% for DE values of 4-7, 13-17, 16.5-17.5, and 17-20, respectively. Additionally, total phenolic content, anthocyanin, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities decreased as the DE value of maltodextrin increased. While maltodextrins with DE values of 16.5-19.5 and 17-20 effectively dehydrated the purple sweet potatoes, total phenolic, anthocyanin, and DPPH radical scavenging activities were lowered during dehydration. The DPPH radical scavenging activities correlated to both the total phenolic content ($r^2=0.96$) and anthocyanin contents ($r^2=0.95$) of the purple sweet potatoes. These results indicate that the purple sweet potatoes were effectively dehydrated with maltodextrin whose DE values ranged 16.5-20, although there were losses in the total phenolic and anthocyanin contents.

Quality Characteristics of Tarts Made with Molecular Press Dehydrated Purple Sweet Potatoes during Storage

조만재,김현정,Cho, Man Jae,Kim, Hyun Jung Korean Society of Food and Cookery Science 2016 한국식품조리과학회지 Vol.32 No.6

목적: 본 연구에서는 탈수방법 중 분자압축탈수법을 이용하여 탈수한 자색고구마로 제조한 타르트의 저장 중 품질특성을 조사하였다. 연구방법: 자색고구마타르트의 수분함량, 수분활성도, 총페놀함량, 안토시아닌함량, DPPH 자유라디칼 소거능, 색도 및 관능평가를 45일 동안 실시하였다. 결과: 탈수제인 말토덱스트린 20%, 40%, 60%, 80%로 분자압축탈수 후 제조한 자색고구마타르트 크러스트의 수분함량은 45일 저장 후 8.47%, 7.95%, 6.96%, 6.24%로 분자압축탈수하지 않은 자색고구마로 제조한 타르트 크러스트의 수분함량인 11.99%에 비하여 낮았다 (p<0.05). 하지만 총페놀함량, 안토시아닌 함량과 DPPH 자유라디칼 소거능이 분자압축탈수한 자색고구마타르트가 그렇지 않은 타르트에 비해 낮게 나타났다(p<0.05). 결론: 분자압축탈수 후 제조한 자색고구마타르트는 수분함량을 효율적으로 낮춰주어 저장 동안 타르트 크러스트의 바삭함을 유지할 수 있었으나 총페놀 및 안토시아닌 함량, DPPH 자유라디칼 소거능, 색도 및 관능평가 결과가 감소하였다. Purpose: Molecular press dehydration is one of the dehydration methods. The purpose of this study was to investigate the quality characteristics of tarts made with dehydrated purple sweet potatoes during the storage period. Methods: Quality characteristics of purple sweet potato tarts were evaluated by analyzing moisture content, water activity, total phenolics, anthocyanins, 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity, color, and sensory evaluation for 45 days of storage. Results: Moisture content of tart crust made with molecular press dehydration treated purple sweet potatoes with concentrations of 20%, 40%, 60%, and 80% maltodextrin as a dehydrating agent for 45 days was 8.47%, 7.95%, 6.96%, and 6.24% respectively; however, the moisture content of non-treated tart crust was 11.99% (p<0.05). Total phenolics, anthocyanins, and DPPH free radical scavenging activity of dehydrated purple sweet potato tarts were lowered than those of non-treated tart (p<0.05). Conclusion: These results indicated that tarts made with molecular press dehydrated purple sweet potatoes had effectively controlled moisture content and water activity during storage although total phenolics, anthocyanins, DPPH free radical scavenging activity, color, and sensory evaluation were decreased.

RFID Tags 정보와 거리센서 융합을 통한 자율주행 로봇의 물체이식능력 향상

조만재(Man-Jae Cho),지용관(Yong-Kwan Ji),박장현(Jahng-Hyon Park) 대한기계학회 2008 대한기계학회 춘추학술대회 Vol.2008 No.5

This paper presents an object recognition improvement of an autonomous mobile robot using sensor fusion with passive RFID tags and range sensors. Ultra-sonic sensor modules were used to aware the indoor environments. To compensate the inaccuracy of the sensing information, we propose a sensor fusion method. This solution can provide more accurate information about object position and size to the mobile robot using RFID tags. Simulation and experimental results show that the proposed methods can yield improved performance for object recognition.

GPS연계 열차진동감지장치 개발에 관한 연구 (Study on the Development of Train Transverse Vibrations data Recording System with GPS)

조만재(Man-Jae Cho),전성준(Seong-Joon Jeon),손강호(Kang-Ho Shon) 한국철도학회 2011 한국철도학회 학술발표대회논문집 Vol.2011 No.5

There are increasing customer’s needs for safe operation and comfort of trains for the passengers as trains are getting fast and developed with advanced components. To meet the needs we developed the system which is able to prevent possible risk elements by transverse vibrations during the train operation. System records the amplitude data of trains vibration and location data from GPS antenna in real time. The system is composed of 5 different functioning modules as following GCPU, GGWD, GIFD, GAID and GPSD. GAID module is detecting amplitude value of vibration which is sensed by bogie hunting sensor’s. GFID gets location information where vibration data is detected with GPS Antenna. Once those data is prepared, GCPU testify it’s amplitude and decides whether it send those data. When it sends those recorded data, those data are sent to control unit by MVB communication. we expect that this information will help operation and maintenance engineers improve the safety train services. This paper explains train transverse Vibrations data recording system and its major functions which can measure the amplitude of trains’s data during the operation and introduces the configuration for the system setup.

마유(Horse Fat)의 산화안정성에 대한 α-, γ-, δ-토코페롤의 첨가 효과

박윤형,조만재,김현정,Park, Youn Hyung,Cho, Man Jae,Kim, Hyun Jung 한국식품과학회 2018 한국식품과학회지 Vol.50 No.3

본 연구는 $70^{\circ}C$로 저온 감압 추출한 마유에 ${\alpha}$-, ${\gamma}$-, ${\delta}$-토코페롤을 0, 30, 60, 150 mg/kg 농도로 첨가한 뒤 토코페롤 함량 변화와 지방산 조성 변화, 과산화물값, TBA값을 측정하여 저장 중산화안정성을 조사하였다. 마유를 구성하고 있는 주요 지방산은 oleic acid>palmitic acid>linoleic acid>palmitoleic acid>stearicacid>linolenic acid 순이었으며 $65^{\circ}C$, 14일 저장 동안에는 대부분의 지방산 사이에는 유의적인 변화가 나타나지 않았다. 하지만 불포화지방산 함량은 토코페롤을 첨가한 마유가 토코페롤을 첨가하지 않은 마유에 비해 감량 변화가 적어 토코페롤이 마유 유지의 산화안정성에 도움을 준 것으로 나타났다. 과산화물값의 경우, 토코페롤을 첨가하지 않은 마유는 $65^{\circ}C$에서 저장 14일 후 3.45에서 43.75 meq/kg으로 증가하였고 ${\gamma}$-와 ${\delta}$-토코페롤을 첨가한 마유의 과산화물값은 ${\alpha}$-토코페롤을 첨가한 마유의 과산화물값보다 낮아 ${\gamma}$-와 ${\delta}$-토코페롤이 ${\alpha}$-토코페롤에 비해 마유의 산화안정성을 증가시킨 것으로 나타났다. 마유의 TBA값도 저장 14일 후1.03에서 7.87 mg MA/kg으로 증가하였지만 ${\alpha}$-토코페롤을 150 mg/kg 첨가한 마유와 ${\delta}$-토코페롤을 30 mg/kg을 첨가한 경우를 제외하고 과산화물값과 같은 경향의 결과를 나타내었다. ${\alpha}$-, ${\gamma}$-, ${\delta}$-토코페롤 종류에 따른 토코페롤의 분해율은 ${\alpha}$-토코페롤>${\gamma}$-토코페롤>${\delta}$-토코페롤 순으로 결과가 나타나 ${\gamma}$-와 ${\delta}$-토코페롤을 마유에 첨가하였을 경우 마유의 산화안정성에 도움을 주었다. 마유를 재료로 생산되는 화장품 제품에는 주로 ${\alpha}$-토코페롤을 첨가하여 저장성을 향상시키는데 본 연구에서 측정한 토코페롤 종류별 산화 안정성과 불포화지방산의 저장 중 변화 및 토코페롤의 분해율을 고려하였을 때 ${\alpha}$-토코페롤에 비해 ${\gamma}$-와 ${\delta}$-토코페롤이 마유의 저장성 향상에 도움을 줄 수 있을 것으로 판단되었다. Horse fat was extracted from fatty horse meat at $70^{\circ}C$ under vacuum conditions. The oxidative stability of horse fat was investigated by the addition of 0, 30, 60, and 150 mg/kg of ${\alpha}$-, ${\gamma}$-, or ${\delta}$-tocopherol during storage of 14 days at $65^{\circ}C$ in the dark. Changes of tocopherol concentration and fatty acid composition, peroxide value, and 2-thiobarbituric acid (TBA) value were analyzed during storage. The levels of the added tocopherols were found to decrease during storage. Unsaturated fatty acids contents of horse fat without tocopherol decreased from 60.87% to 57.22% after 14 days. The peroxide value and TBA value increased as storage time increased. The peroxide values of horse fat after addition of 0, 30, 60, and 150 mg/kg of ${\gamma}$-tocopherol were 43.75, 25.17, 20.87, and 15.41 meq/kg, respectively, and the TBA values were 7.87, 5.64, 4.43, and 4.23 mg malonaldehyde (MA)/kg, respectively, after 14 days. At the concentration of 150 mg/kg, both ${\gamma}$- and ${\delta}$-tocopherol impeded the oxidation of horse fat during storage.

감압추출마유(horse fat) 및 시판 돈지와 우지의 이화학적 특성 비교

박윤형(Youn Hyung Park),조만재(Man Jae Cho),김현정(Hyun Jung Kim) 한국식품과학회 2019 한국식품과학회지 Vol.51 No.1

본 연구에서는 제주말과 한라말로부터 추출한 마유와 시중에서 판매되는 동물성 유지인 돈지와 우지의 물리화학적 성질을 조사하였다. 색도 차이를 나타내는 ΔE값은 동물성 유지 간에 유의적인 차이를 나타나지 않았으며, 물리적 성상 차이로 인해 25℃에서 측정된 L값이 60℃에 비해 감소되었다. 제주마유와 한라마유의 산가는 돈지와 우지에 비하여 높게 측정되었지만, 과산화물가, p-아니시딘가 및 총 산화가는 낮게 측정되었다. 모든 시료에서 미량의 γ-tocopherol이 검출되었으나, 오직 제주마유와 한라마유에서 14.7와 21.4 mg/kg의 α-tocopherol이 검출되었다. 마유의 주요 지방산으로 palmitic acid (C<SUB>16:0</SUB>), oleic acid (C<SUB>18:1</SUB>), linoleic acid (C<SUB>18:2</SUB>)가 분석되었고, palmitoleic acid (C<SUB>16:1</SUB>)의 함량은 7.36과 5.22%로 돈지와 우지에 비하여 2-3배 높게 함유한 것으로 나타났다. 제주마유와 한라마유는 흡열곡선 및 발열곡선에서 두 개의 피크가 발견되었으며, 상대적으로 돈지와 우지의 피크보다 낮은 온도에서 발견되었는데 이는 우지보다 높은 함량의 불포화지방산의 조성 비율, 돈지보다 적은 함량의 stearic acid (C<SUB>18:0</SUB>)에 의한 것으로 보여진다. 따라서 본 연구 결과는 최근 산업적으로 활용도가 높아지고 있는 제주마유와 한라마유의 물리화학적 성질에 대한 기초 자료로 제공되어 향후 연구 수행에 도움을 줄 수 있을 것으로 판단된다. Horse fat was vacuum-extracted from fatty tissues of Jeju and Halla horse meat and their physicochemical properties were compared to those of commercial lard and beef-tallow. For color, ΔE was found to be decreased when crystallized. Although acid values of horse fat were higher than those of lard and beef-tallow, p-anisidine and totox values were lower. The iodine value of beef-tallow was the lowest (44.61), and those of horse fat and lard were similar (57.53-57.74). Only horse fat contained α-tocopherol. The contents of γ-tocopherol in Jeju and Halla horse fat, lard, and beeftallow were 7.08, 4.57, 2.13, and 1.91 mg/kg, respectively. Palmitoleic acid (C<SUB>16:1</SUB>) was found in horse fat. Melting and crystallization curves of horse fat displayed two endothermic and exothermic peaks which were differentiated from lard and beef-tallow. These results indicated that horse fat demonstrates different physicochemical properties compared to lard and beef-tallow, when applied to various types of lipid products.

스마트 컨트랙트를 이용한 분산형 토큰 교환 시스템

이전제 ( Jeon-je Lee ),조만재 ( Man-jae Cho ),조석헌 ( Seokheon Cho ) 한국정보처리학회 2019 한국정보처리학회 학술대회논문집 Vol.26 No.2

사용자가 보유하고 있는 토큰은 기존 중앙화된 암호 화폐 거래소를 통해 교환 할 수 있다. 그러나 암호 화폐 거래소를 이용한 토큰 교환은 높은 수수료, 암호 화폐 거래소 해킹 가능성, 해당 거래소 내 등록된 암호 화폐에 대해서만 교환이 가능하다는 문제점이 존재한다. 이더리움 플랫폼에 배포된 스마트 컨트랙트는 블록체인 기반으로 다양한 형태의 계약을 조건이 만족할 시 자동으로 이행한다. 본 연구는 스마트 컨트랙트를 이용하여 기존의 중앙화된 암호 화폐 거래소 기반 토큰 교환 문제점을 해결하면서 이더리움 지갑 내 토큰을 사용자가 원하는 ERC-20 토큰으로 자동 교환해 주는 분산형 토큰 교환 시스템을 제안한다.