豆乳의 遊離糖 및 Amino Acids 含量分析

崔震相,崔相道,姜君中,朱玉守,南相海,徐源澤 진주산업대학교 농업기술연구소 1998 農業技術硏究所報 Vol.11 No.-

두유의 유리당 및 amino acids의 함량을 HPLC 및 AAA를 이용하여 분석한 결과는 다음과 같다. 시중 유통 두유에서는 단당류중 fructose와 glucose, 이당류중 sucrose, maltose 및 lactose를 분석하였고, sucrose는 0.78∼9.2 mg/mL의 범위로서 모든 시료에서 측정되었다. 17종의 amino acids를 확인하였으며, 그 조성은 모든 시료에서 비슷하였다. Glutamic acid를 비롯한 산성 amino acids가 전체 amino acids의 40.94%로서 가장 많은 함량이었고, threonine을 포함한 필수 amino acids는 31.78%로 측정되었다. Free sugars and amino acids that contained in soybean milk were analyzed with HPLC and AAA(amino acid analyzer), the results were as follows. Fructose and glucose of monosaccharides, and sucrose, maltose and lactose of disaccharides were detected in soybean milk that collected in market. Sucrose was ranged as 0.78∼9.21 mg/mL and showed in all soybean milk. Amino acids were detected 17 varieties, and the compositions were alike in all soybean milk Contents of acidic amino acids including glutamic acid were 40.94% of total amino acids, and the next order was neutral amino acids as 24.62%. Basic amino acids and aromatic amino acids were 10.83% and 9.20%, respectively. Seven varieties of essential amino acids excluding tryptophan analyzed into 31.78% of total amino acds.

ISDN 고품질 전화를 위한 프로토타입 설계 ( A Design of Prototype for ISDN Wide-Band Telephone )

최진상,박종훈,이의택 한국통신학회 1994 한국통신학회 학술대회논문집 Vol.13 No.2

증류식 소주 제조 중 고급 알콜류의 생성

최진상,이용수 진주산업대학교 1999 산업과학기술연구소보 Vol.- No.6

백미원료와 대맥원료의 일반성분은 큰 차이가 없었지만, 전분가는 백미원료가 대맥원료보다 3.4% 정도 높았다. 백미원료와 대맥원료의 알콜 수율은 백미원료가 우수하였으며, 대맥원료는 산의 생성량이 많았다. 효모별 발효율은 위스키 효모인 Saccharomyces cerevisiae Suntory균이 가장 높았고, 다음으로 Sake, Mikada 및 Hansen 균의 순이었다. 원료별 고급 알콜류로서 n-propanol, iso-butanol 및 iso-amyl alcohol 등을 본석하였으며, 고급 알콜류의 생성량은 백미원료가 대맥원료보다 높았으나 생성 특성에는 큰 차이가 없었다. 효모종류별 고급 알콜류의 생성특성은 유사하였지만, 그 생성량에서는 약간의 차이가 있었다. General compositions were not difference between rice and barley, bur carbohydrate value was higher in rice than barley as above 3.4%. Alcohol ratio was better in rice than barley, but barley had higher contents in the formation of acids. Fermentation rate of yeast varieties vas best in Saccahromyces cerevisiae Suntory and the next order was Sake, Mikada and Hansen species. Higher alcohols were more in rice than in barley, but the characteristic of formation was not difference. And the formation of yeast varieties had little difference between species but the characteristic of formation was similar to four species.

Roasting Enhances Antioxidant Effect of Bitter Melon (Momordica charantia L.) Increasing in Flavan-3-ol and Phenolic Acid Contents

최진상,김현영,서원택,이진환,조계만 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.1

Bitter melon (BM, Momordica charantia L)has various biological functions including antidiabetic,anticancer, anti-inflammatory, antiviral, and antioxidant activities. In this study, the antioxidant effects of BM fruits,leaves, stems, and roots after roasting using DPPH, ABTS,reducing power, and ferric reducing/antioxidant power (FRAP) assays were compared. The roasted BM exhibited significantly higher antioxidant activity than unroasted BM in the test methods used. Particularly, the roasted BM roots showed the highest antioxidant activity compared to any other extracts. Antioxidant compounds including flavan-3-ols and phenolic acids increased, whereas flavanols decreased in the BM following roast processing. Moreover,the total phenolic contents and flavan-3-ol and phenolic acid contents were markedly increased, leading to a general increase in antioxidant activities after roasting. These results suggest that the roasting BM extracts could be used as a potential source of natural antioxidants in certain food and medicinal applications.

Pleurotus eryngii 분말을 이용한 양갱특성 및 품질평가

최진상,강은오 진주산업대학교 산업과학기술연구소 2006 산업과학기술연구소보 Vol.- No.13

느타리 버섯과에 속하는 새송이 버섯(Pleurotus eryngii)을 기능성 식품재료로 사용하여 그 이용성을 확대하고 소비를 증대시킬 목적으로 분말로 제조하여 농ㅈㄷ별 첨가에 따른 양갱의 물리적 변화를 측정하여 다음의 결과를 얻었다. 버섯 분말가루를 첨가하여 제조한 양갱의 당도는 대조구에 비하여 버섯 분말가루의 첨가량이 증가함에 따라 감소하였고, 색도에서 명도 값이 점차적으로 증가하였다. 양갱의 물성을 측정한 결과 버섯 분말가루 첨가량이 증가함에 따라 견고성 및 씹힘성이 높은 결과를 보였고, 관능평가에서 전체적인 기호도는 1 % 첨가에서 가장 좋은 반응을 나타내었다. In order to expand their usefulness and consumption as a functional foodstuffs of Pleurotus eryngii, which belongs to a family of Pleurotus ostreatus. Physicochemical properties were tested in sweet jelly that was made with the addition of Pleurotus eryngii powder. The results are as follows : Brix value of sweet jelly was decreased as the added amount of Pleurotus eryngii powder was increased, but brightness of color was increased. And hardness, chewiness in the textural properties were increased in accordance with the added amount of powder. The best overall acceptability by sensory evaluation was obtained when 1% of Pleurotus eryngii powder was added.

백포도주의 저온 안정성

최진상,이용수,최상도 진주산업대학교 산업과학기술연구소 2002 산업과학기술연구소보 Vol.- No.9

Chilling 기간의 경과에 따라 비록 KHT의 석출은 진행된다 하더라도 pH의 변화는 증가 또는 감소의 어느 한 방향은 아니었다. Potassium 및 tartrate 농도는 KHT 석출에 따라 감소하였으며, 전체양은 일반적인 평균치보다 조금 낮은 값을 나타내었다. 각 공시재료는 5℃ 이하에서 모두 KHT가 안정하였는데, Chardonnay는 -4℃, White riesling은 0℃, Chenin blanc은 -4℃, Folloe blanc은 5℃ 및 Seibel 9110은 0℃에서 안정하였고, 그 결과는 25일째 분석한 것이었다. 포도주 주질의 향상을 위하여 CP 단위의 적용이 좋은 관리지표가 되었다. Changes in pH that although eduction of KHT being progressed did not showed only one direction of increase or decrease. Concentration of potassium and tartrate was decrease according to eduction of KHT, but the total content showed slightly lower than average value. All the value of KHT were stable below at 5℃, and Chardonnay was stable at -4℃, White riesling at 0℃, Chenin blanc at -4℃, Folloe blanc at 5℃ and Seibel 9110 at 0℃ in each, and all the results were analyzed at 25 day. In order to increase the quality of white wine, the application of CP unit should be good control point of wine.

글로벌 경쟁 우위 위한 전환 필요

최진상,Choe, Jin-Sang 한국IT전문가협회 1994 소프트웨어세계 Vol.2 No.-

새송이 버섯(Pleurotus eryngii) 분말의 반죽 및 제빵 특성

최진상,강은오 진주산업대학교 산업과학기술연구소 2006 산업과학기술연구소보 Vol.- No.13

느타리 버섯과에 속하는 새송이 버섯(Pleurotus eryngii)의 소비를 촉진하고 이용성을 확대하기 위하여 분말화하여 식빵을 만들고, 반죽과 빵의 품질특성을 평가하였다. 식빵 반죽의 비중은 버섯 분말가루의 첨가량이 많아짐에 증가하는 경향을 나타내었으나, 식빵의 부피는 감소하였고, 색도는 명도 값이 점차적으로 감소하였다. 식빵의 물리적 특성은 버섯 분말가루 첨가량이 증가함에 따라서 견고성, 점성 및 씹힘성이 높은 결과를 나타냈고, 관능평가를 통한 기호도는 대조구와 1% 첨가에서 좋은 결과를 얻었다. In order to increase the consumption of Pleurotus eryngii, which belongs to a family of Pleurotus ostreatus, physicochemical properties were tested from the dough and bread that were made with the addition of Pleurotus eryngii powder. The results are as follows : Specific gravity of dough was gradually increased according to the added amount of Pleurotus eryngii powder, but the volume and brightness of bread color were decreased, gradually. The textural properties such as hardness, gumminess and chewiness that showed higher value as the added amount of its powder was increased. Overall acceptability by sensory evaluation in bread was resulted best score in control and 1% addition.

Vitis vinifera 적포도의 알콜발효중 화학성분의 변화

심기환,최상도,이용수,최진상 慶尙大學校 1992 論文集 Vol.31 No.2

Vitis vinifera 적포도의 발효중 총당, 알콜, 총산, pH, 유기산, 유리아미노산 및 총질소 함량등을 HPLC 등의 기기를 이용하여 분석한 결과는 다음과 같다. 발효중 총산은 초기에 약간의 증가를 보이다가 발효가 활발하게 진행되어 알콜의 농도가 증가하여 발효 후 품종에 따라 Cabernet sauvignon 15.6%, Cabernet franc 18.5% 및 Malbec 28.3% 감소하였다. 발효중 pH는 5일까지 감소현상을 보이다가 발효 후반기에 증가하여 발효완료 후 초기의 pH보다 높게 나타났다. Malic acid와 tartaric acid는 알콜의 농도가 증가함에 따라 감소하였으며, lactic acid는 발효초기에 측정되지 않았으나 발효가 진행됨에 따라 생성되어 succinic acid와 함께 발효시간의 경과에 함량변화가 없었다. 또한 유리아미노산은 발효초기에 급격한 감소를 보여 발효진행 5일 후의 농도가 Cabernet sauvignon 57.5%, cabernet franc 59.0% 및 Malvec 48.8%까지 감소하였으나, proline, glycine 및 serine은 발효중 변화가 적었으며, 알콜발효가 끝나는 시점부터 증가하였다. 총질소의 함량은 발효초기에 급격히 감소하였고, 알콜생성이 완료되고 2∼3일 경과 후 증가하는 현상을 보였으며, 발효최성기에는 초기농도의 약 13.5∼17.6%만이 발효액중에 남아있었고, 발효가 끝난 후에는 초기농도의 31∼38%정도였다. In order to investigate the changes of some chemical components during the alcoholic fermentation of Vitis vinifera red grapes, total sugar, alcohol, total acid, pH, organic acid, free amino acids and total nitrogen contents were analyzed with HPLC etc., the results are as follows. Total acid during the fermentation which increased slightly at the early time of fermentation decreased in Cabernet sauvignon 15.6% Cabernet franc 18.5% and Malbec 28.3% according to increasing the concentration of alcohol when fermentation was actively progress. PH during the fermentation showed decreasing phenomenon was actively progress. pH during the fermentation showed decreasing phenomenon until 5 days but showed higher at finished time of fermentation than initial time. Malic acid and tar-taric acid were decreased in proportion to increase of alcohol concentration, and lactic acid was not detected at the early time of fermentaation but the progress time of fermentation did not change the content with succinic acid. Free amino acids were rapidly decreased at the early time of fermentation when the concentration was decrased in Cabernet sauv-ignon 33.3%, Cabernet franc 55.5% and Malbec 54.2% at that time after 5 days, but the change was little in proline, glycine and serine during fermentation, and increased slightly until the finished time of fermentation. The content of total nitrogen was decreased rap-idly at the early time of fermentation of alcohol, and the concentration of total nitrogen in the height of prosperity of fermentation was exst only about 13.5∼17,6% in the liquid of fermentation than that of initial concentration, and was about 31∼38% of initial concent-ration after finished fermentation.

연구논문 / 포도주의 알콜 발효 중 고급 알콜 생성에 영향을 미치는 요인

최진상(Jin Sang Choi),한준표(Joon Pyo Han),이용수(Yong Soo Lee) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 1999 한국식품저장유통학회지 Vol.6 No.1