http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
난황의 콜레스테롤 제거에 사용한 $\beta$-Cyclodextrin의 재활용
유익종,최성유,박우문,전기홍 한국축산식품학회 2000 한국축산식품학회지 Vol.20 No.1
The method used to remove cholesterol from egg by using $beta$-cyclodextrin was relatively stable and efficient. The aim of this study was to cost down by recycling $\beta$-cyclodextrin used to remove cholesterol from egg yolk because $\beta$-cyclodextrin was expensive. The solvents used to separate $\beta$-cyclodextrin from $\beta$-cyclodextrin complex containing egg yolk cholesterol were butanol, chloroform, ether, hexane, methanol, 2-propanol and their mixture. The ratio of solvent and complex varied from 2 : 1 to 10 : 1. The condition of mixing time and temperature varied from 30 to 60$^{\circ}C$ and from 10 minutes to 3 hours to remove cholesterol from $\beta$-cyclodextrin complex. When the ratio of choloroform and methanol was 1 : 1, the removal efficiency of cholesterol was 98.8%. The efficiency of cholesterol removal was improved when the ratio of solvent : complex increased to 4 : 1. When mixing time and temperature was up to for 1hr, at 50$^{\circ}C$ respectively, the efficiency of cholesterol removal improved to 99%. It concluded that the efficiency of cholesterol removal of 50% renewed one contained $\beta$-cyclodextrin were 81.1% while the cholesterol removal efficiency of 100% renewed $\beta$-cyclodextrin was 24% if cholesterol removal efficiency of new $\beta$-cyclodextrin were 100%.
발효 온도의 변화에 따른 열무 물김치 중 비타민 C 의 함량 변화
한영숙,최성유 한국조리과학회 1997 한국식품조리과학회지 Vol.13 No.3
김치의 비타민 C 함량은 초기값에 비해 중가되었다가 감소하는 것으로 알려져 있어 이에 물김치를 담가 발효, 숙성온도를 달리하여 그 국물에 대하여 pH, 산도,비타민C함량,총균수,젖산균수의 변화를 살펴본 결과는 다음과 같다. 30℃에서 1일간 숙성시킨 후 비타민 C 함량은 최고에 달해 20mg% 정도를 나타냈으며, 이때의 pH는 4.5 내외, 산도는 0.2 1actic acid %였고, 미생물균수는 최고10^8 CFU/㎖를 나타냈으며 대부분을 젖산균이 차지했다. 이 결과는 그후 온도를 낮춰 15℃, 4℃에서 9일간 숙성을 시켜도 차이가 나지않았다. 15℃에서 발효, 숙성시킨 김치는 최고의 비타민 C 함량인 l5㎎%의 비타민 C 함량을 나타낼 때까지 4-5일이 소요되었으며, 이때의 pH는 4.0, 산도는 0.15 1actic acid %였다. 한편 15℃에서 1일간 발효 후 4℃에서 숙성시킨 경우에도 이 수준까지 떨어지지 않았다. 4℃ 발효, 숙성의 경우에는 pH와 산도가 저장 10일 동안 초기값과 크게 달라지지 않았으며 비타민 C가 증가하지 않아 약 l0 ㎎%에 머물렀다. The vitamin C contents in Mulkimchi (watery kimchi prepared with Yulmoo, leaf radish) were analyzed during its fermentation and storage at 30℃, 15℃ and 4℃, respectively. The total amount of vit. C in Mulkimchi fermented for 1 day at 30℃ was rapidly increased to the highest level of 20 ㎎%. At this time, Mulkimchi showed pH 4.5 and 0.2% of total acidity expressed in lactic acid. The total microbes of the kimchi amounted to l0^8 cfu/㎖ which are mostly found to be lactic acid bacteria. However, the amount of vitamin C in Mulkimchi was decreased gradually during the storage at 30℃, 15℃ and 4℃ for 9 days. In the Mulkirnchi fermentated at 15℃, the maximum amount of vitamin C was 15 ㎎% at 4 to 5 day-fermentation. The pH of this kimchi was 4.0 and its acidity was 0.15% as lactic acid. When the storage temperature was dropped to 4℃ after 1 day-fermentation at 15℃, its vitamin C didn't reach the above level after 9 day storage. As the fermentation temperature was kept at 4℃, the content of vitamin C in Mulkimchi remained at 10 ㎎% of its initial storage and didn't change through the 9 days storage.
한영숙,오지영,최성유,유정화 한국조리과학회 1998 한국식품조리과학회지 Vol.14 No.4
물비율에 따른 열무 물김치의 발효특성을 조사하기 위해 담금수의 비율을 1/1.14, 1/1.5, 1/2, 1/2.75, 1/4로 각각 달리하고 발효숙성 온도를 4℃, 15℃, 25℃로 조절하여 열무 물김치를 제조한 후 pH, 산도, 총 비타민 C 함량, 미생물균수의 변화를 측정하였고 물비율이 관능적 특성에는 어떠한 영향을 미치는지 함께 살펴 보았다. 위의 비율대로 열무 물김치를 제조했을때, pH와 미생물 변화는 온도별, 시료별로 큰 차이를 보이지 않았고 산도는 온도와 상관없이 물비율이 작을수록 높게 나타났다. 총 비타민 C함량도 물비율이 작을수록 높음을 알 수 있었다. 관능검사에서는 신냄새, 신맛, 새콤한 맛에서 시료간 차이를 보였는데 각각의 항목에서 물비율 1/1.14 시료가 다른 시료들과 유의적으로 강하게 나타났다. 전반적인 기호도면에서는 유의적인 차이는 없었지만 물비율 1/2가 가장 우수했으며, 이어서 1/1.5, 1/1.14, 1/2.75, 1/4 순으로 높게 나타났다. 또한, 총 비타민 C가 김치의 신맛과 풍미와 상관관계가 있음을 알 수 있었다. In the fermentation of Yulmoo Mulkimchi, various ratios of Yulmoo to water (1/1.14, 1/1.5, 1/2, 1/2.75, 1/4) were prepared and fermented at 4℃, 15℃, 25℃ for up to 10 days. According to the fermentation time, the pH, acidity, total vitamin C content and microbial growth in Mulkimchi samples were determined together with sensory evaluation. Fermentation temperature on water addition ratio didn't show any difference in pH and microbial growth of Mulkimchi. However, low ratio of water resulted in high acidity and vitamin C content in Mulldmchi. In terms of acid odor and acid taste, the least water addition (1/1.4) sample was significantly strong than those of other samples. The ratio of Yulmoo to water, 1/2 showed the highest overall sensorial acceptability and followed by 1/1.5, 1/1.4, 1/2.75 and 1/4 samples. It was found that the content of vitamin C and acid taste of Mulkimchi have correlation with its acceptability.