Micro波 加熱이 澱粉質 食品에 미치는 影響에 關한 硏究 - 1. Micro波 가열이 감자澱粉 組成에 미치는 理化學的 性質에 관하여

최옥자(Ock-Ja Choi),고무석(Moo-Seok Ko) 한국식품영양과학회 1984 한국식품영양과학회지 Vol.13 No.3

micro波 加熱이 一般成分 組成이 다른 감자澱粉에 미치는 영향을 實驗한 結果는 다음과 같다.<br/> 1. 澱粉의 一般成分은 澱粉組成에 관계없이 micro波 加熱에 의해 水分과 粗脂肪 含量이 감소했으며, 灰分은 약간의 감소 경향을 보였고, 粗蛋白質 含量은 거의 變化가 없었다.<br/> 2. 감자澱粉의 X-ray 回折圖는 micro波 加熱에 의해 결정성을 나타내는 環들이 變化되기 시작하였는데, 面間隔이 큰 1環에서 뚜렷이 나타났고 澱粉組成에 의한 차는 없었다.<br/> 3. 走査型電子顯微鏡으로 觀察한 澱粉粒子는 micro波 加熱量이 증가됨에 따라 파열되었는데 P.P.S.가 P.S.에 비하여 더 빨리 나타났다.<br/> 4. 澱粉의 糊化溫度는 micro波 加熱量이 증가할수록 낮아졌고 膨潤度및 溶解度는 증가 하였는데, P.P.S.는 P.S.에 比하여 糊化溫度는 더 낮았고 膨潤度 및 溶解度는 더 높았다. The purpose of this study was to investigate the physico-chemical effects of a potato starch and a purified potato starch under the condition of the microwave heating. They were exposed to the microwave energy in a 950W, 2,450㎒ oven for 30 through 120 seconds. As the microwave heating time was increased, the contents of moisture and the crude fat of the samples were remarkably decreased irrespective of the starch composition, but on the other hand the contents of crude ash was slightly decreased and the crude protein was almost unchanged. The rings of crystallinity come to gradually changed in the X-ray diffraction pattern, and then the only 1 ring, of which interplanner spacing is wide, is changed strikingly.<br/> As the microwave heating time is increased, the starch granules which observed by a scanning electron microscope were broken partially with a special form, and the granules of purified potato starch were broken faster than those of potato starch. With the same condition that the microwave heating time was increased, while the gelatinization temperature comes to fall, the swelling power and the solubility were increased. Besides these, while the gelatinization temperature of the purified potato starch was lower than that of the potato starch, both the swelling power and the solubility of the purified potato starch is higher than those of the potato starch.

마이크로파 가열이 감자가루 저장중 지방산 조성에 미치는 영향

최옥자(Ock-Ja Choi),고무석(Moo-Seok Koh) 한국식품영양과학회 1991 한국식품영양과학회지 Vol.20 No.5

감자의 저장성과 가공적성 개선을 목적으로 감자에 마이크로파로 0초, 60초, 120초, 180초 동안 각각 가열한 다음 가루로 만들어 12개월 동안 저장하면서 마이크로파 가열효과를 실험한 결과는 다음과 같다.<br/> 감자가루 총지질의 함량은 마이크로파 가열시간이 길수록 감소되었고, 12개월 저장하였을 경우, 저장기간이 길수록 총지질의 함량은 감소하였으나 마이크로파로 가열하여 저장한 감자가루는 저장기간 동안 총지질의 감소량이 적었다. 감자가루 주요 지방산은 linoleic acid(30.92%), palmitic acid(29.35%), linolenic acid(8.90%), stearic acid(8.23%)로 나타났다. 마이크로파 가열을 하였을때 마이크로파 가열시간이 길수록 18:2, 18:3 등의 불포화 지방산들의 비율은 증가하고, 16:0, 18:0 등의 포화 지방산들의 비율은 상대적으로 감소하였다. 저장기간 동안 지방산의 조성은 저장기간이 길수록 포화 지방산들의 비율은 증가하고 불포화 지방산들의 비율은 감소하였는데 마이크로파로 가열한 경우 저장시에 나타나는 포화 지방산의 증가와 불포화 지방산의 감소현상이 현저하게 억제되었고 마이크로파 가열시간이 길수록 억제효과가 크게 나타났다. For the purpose of improving storability and process adaptability of potato, we carried out an experiment to investigate the effects of microwave heating on the total lipid content and fatty acid composition of the potatoes in storage. The samples were made by powdering potatoes exposed to the microwave energy in a 560W, 2,450 ㎒ oven for 0, 60, 120 and 180 seconds respectively. From the examination of the samples stored at the temperature of 25±1℃ for 12 months, the following results were obtained. As an over-all tendency, the longer the samples were heated and the longer they were stored, the total lipid content decreased but the microwave-heated samples showed decreasing rates less than those of the controls for the whole storage periods. As major fatty acids of the potato flour, linoleic acid (30.92 %), palmitic acid (29.35 %), linolenic acid (8.90 %) and stearic acid (8.23 %) were detected from the samples. The longer the samples were exposed with microwave, unsaturated fatty acids like 18:2, 18:3 increased. Generally with the lapse of storage time, saturated fatty acids increased while unsaturated ones decreased. But in the samples heated with microwave, we observed an apparent suppression of the increasing rate of the saturated fatty acids and the decreasing rate of the unsaturated fatty acids, and the suppressing effects turned out to be proportional to the length of microwave heating.

마이크로파 가열방법에 따른 감자전분의 호화특성 변화

최옥자(Ock-Ja Choi),고무석(Moo-seok Koh),신말식(Mal-Shick Shin) 한국식품과학회 1994 한국식품과학회지 Vol.26 No.6

마이크로파 가열방법에 따른 감자전분의 이화학적 특성변화

최옥자(Ock-Ja Choi),고무석(Moo-Seok Koh) 한국식품과학회 1993 한국식품과학회지 Vol.25 No.5

돌산 갓 김치 숙성 중 매운맛 성분의 변화

전순실(Soon-Sil Chun),최옥자(Ock-Ja Choi),조영숙(Young-Sook Cho),박석규(Seok-Kyu Park),박정로(Jeong-Ro Park) 한국식품영양과학회 1995 한국식품영양과학회지 Vol.24 No.1

돌산 갓(Brassica juncea) 김치 개발의 일환으로 갓 김치 숙성 중의 휘발성 성분을 분리, 동정하였으며, 매운 맛 성분인 glucosinolate의 함량변화를 분석하였다. 돌산 갓 김치의 숙성 중의 주요 휘발성 성분은 3-isothiocyanate-l-propene(Allyl isothiocyanate)이었으며, 그 외 di-2-propenyl disulfide, 1-methoxyl-2-butanol, 4-isothiocyanate-l-butene, di-2-propenyl disulfide 그리고 dimethyl-trisulfide 등 이었다. 갓 김치가 발효됨에 따라 AITC와 4-isothiocyanate-1-butene은 점차 감소하였지만, dimethyl trisulfide는 발효 저장 중에 다소 증가하였다. Di-2-propenyl disulfide는 5일 까지 감소되었다가 10일 이후에는 다소 증가하였다. 갓 김치 숙성 중의 매운맛 성분인 총 glucosinolate 함량은 3일 까지 증가하다가, 그 이후는 감소하는 경향을 보였다. Compositional changes in pungent components of Dolsan Leaf Mustard Kimchi during fermentation were investigated. Major volatile compounds identified in the kimchi were 3-isothiocyanate-1-propene (allyl isothiocyanate, AITC) di-2-propenyl disulfide, 1-methoxy-2-butanol, 4-isothiocyanate-1-butene and dimethyl trisulfide. The contents of allyl isothiocyanate and 4-isothiocyanate-1-butene decreased, while dimethyl trisulfide increased during fermentation and storage. 1-methoxy 2-butanol increased at the initial stage of fermentation, showing highest at 2~3days, and decreased thereafter. Di-2-propenyl disulfide decreased after 5days and increased after 10days of storage. Total glucosinolate content increased by 3days and decreased from 4days of storage.

강남콩 전분의 이화학적 성질 및 호화 특성

최옥자 順天大學校 1993 論文集 Vol.12 No.1

The physicochemical properties of kidney bean starch were investigated. The results were as follows:Water binding capacity of kidney bean starch was 184.4%; blue value and amylose content were 0.41 and 38.8% respectively. Swelling power and solubility rapidly increased over the temperature range of 70℃-90℃ and their curves showed a single-stage pattern. The granule shape of kidney bean starch was oval. X-ray diffraction pattern was A pattern. Gelatinization temperature by Brabender amylogram kidney bean starch appeared to be an amylogram pattern of C type with no peak in viscosity. As the heating temperature was higher, cold viscosity measured by Brookfield viscosity increased. Optical transmittance of 0.2% starch suspension rapidly increased form 75℃ to 80℃. Gelatinization temperature determined by DSC was 64.0℃-104.2℃ and gelatinization enthalpy (△H) was 2.52cal/g.

마이크로파 가열방법에 따른 감자전분의 산 가수분해 특성

최옥자 順天大學校 1991 論文集 Vol.10 No.1

마이크로파 가열방법에 따른 감자전분의 특성 차이를 검토하기 위하여 마이크로파 가영방법을 달리한 각각의 전분에 산처리를 하여 이화학적 성질을 비교분석한 결과는 다음과 같다. 1. 생전분 및 마이크로파 가열 전분의 산처리 과정을 현미경으로 각각 관찰하였을때 산처리 6일째 부터 각 전분 입자의 분해된 조각들이 관찰되었고, A군은 마이크로파 가열시간이 길수록 생전분 보다 입자의 분해정도가 더 많이 확인되었으며, B군은 마이크로파 가열시간의 경과에 의한 차이는 나타나지 않았다. 2. X-ray 회절도는 산처리 기일이 길어짐에 따라 각 전분의 peak강도가 증가 되었고 A군은 마이크로파 가열에 의하여 소실되었던 회절각도(2θ) 5.4°에서의 회절선이 산처리에 의하여 나타났으며, A군의 peak 회절강도가 B군의 회절강도 보다 산처리에 의하여 더 뚜렷하게 나타났다. 3. 각 전분은 산처리 시간이 경과함에 따라 요오드반응 및 아밀로오스 함량은 감소되었도, 동일한 산처리 시간에서 생전분에 비하여 A군은 마이크로파 가열시간이 길수록 요오드반응 및 아밀로오스 함량은 감소하였고, B군은 증가하는 경향을 보였다. 4. 각 전분의 가열에 의한 광투과도는 산 처리 시간이 경과함에 따라 증가하였고 마이크로파로 가열한 A군, B군 전분은 마이크로파 가열방법에 관계 없이 생전분 보다 낮았다. 5. 각 전분의 효소에 의한 가수분해율은 산처리 시간이 길수록 증가하였고 생전분에 비하여 A군은 동일한 산처리 시간, 효소반응 시간의 조건에서 마이크로파 가열시간이 길수록 효소에 의한 가수분해율은 증가 하였으나 B군은 상반되는 결과를 나타냈다. period of lintnerization takes longer, X-ray diffraction pattern of A Group get the more apparent intensity than that of B Group. 3. As the period of lintnerization takes longer, both blue value and amylose content has decreased in each group. Within the given period of lintnerization, both blue vlaue and amylose content in A Group has decreased as the microwave heating time takes longer. On the other hand, vice versa in B Group. 4.As the period of lintnerization takes longer, light transimittance by heating has increased in each group, but that of both A and B Group (by microwave heating) is lower than that of Raw Potato Starch. 5. As the period of lintnerization takes longer, the ratio of enzamatic hydorlysis has increased in each group. Within the given period of both lintnerization and enzymatic incubation, A Group showed the more ratio of enzymatic hydrolysis than Raw Potato Starch did. But vice versa in B Group.two types of potato starch are prepared;some of raw potato starch is heated with microwave (A Group), some of potato starch is isolated from potatoes heated with microwave (B Group). Both groups are respectively exposed to the microwave energy in 560W, 2,450 MHz oven for 0, 120 and 300 seconds. The lintnerization of both Raw Potato Starch, and Potato Starches heated with microwave which are A Group and B group, is done by 2.2N Hcl squeous solution at 35℃ for 16 days. The results are as follow as; 1. During the lintnerization, when starches are put under the microscope, starch granules remain somewhat transformed from the sixth day. As the microwave heating time takes longer, A Group is more transformed than Raw Strach. But B Group scarcely makes any difference in proportion to the microwave heating time. 2. During the lintnerization, the intensity of X-ray diffraction pattern in each group has increased. As the The purpose of this study is to investigate the properties of potato starches through an acid hydirolysis in microwave heating method. For this experiment,

전국 사범대학 가정교육과 교육과정의 현황 분석 및 현행 중등학교 '실업ㆍ가정과' 교육과정의 관련성 고찰

최옥자,박옥임,정현숙 한국 가정과 교육 학회 1991 한국가정과교육학회지 Vol.3 No.-

The purpose of this studyis to suggest basic data and the direction for revising the curricula of the departments of home Economics Education toward developmental and efficient ones. The current 23 curricula of all the departments of Home Economics Education in Korea were analyzed and compared with the course of the subject. "Practical Arts" included in the 5th Study Course of Secondary School to get the following results. 1) Only three subjects are commoly established in all the colleges, and they are Nutrition (obligatory in 23 colleges), Home Economics (obligatory in 21, optional in 2) and Housing (obligatory in 21, optional in 2). 2) Some subjects have various names differing with colleges, though the contents being the same, 8 subjects are established under more than 7 titles. 3) Principles of Home Economics and Home Economics Education, which are obilatory subjects for the majors in Home Economics Education, are established with far less number of scores than the instructions given from the specialists. 4) Subjects over-subdivided beyond necessity are sometimes established, and some curricula areshowing the lack of balance in distriduting scores aming disciplines after concentrating on a partivular discipline. 5) Too few subjects are established entirely for experiment and exercise. 6) There is alomst no subject related with the technics for domestic life, vocation and career which are included in the Secondary School Course.