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어유중의 Docosahexaenoic Acid와 Eicosapentaenoic Acid를 정제하는 고순도 농축정제법에 대한 비교연구
한명규 용인대학교 자연과학연구소 2004 自然科學硏究所論文誌 Vol.8 No.2
Because of the complexity of marine oils, polyunsaturated fatty acid (PUFA) derivatives in highly purified form are not easily prepared by any single fractionation technique. A simple and relatively procedure to obtain 90% eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) concentrates from sardine oil involved a two- step winterization of oil (10 and 4℃), followed by saponification of saturated and less unsaturated free fatty acids by an ethanolic solution of urea. The products are usually prepared as the ethyl esters by esterification of the body oil of fat fish species and subsequent physicochemical purification processes, including short-path distillation, urea fractionation, and preparative chromatography. Purification of DHA was attempted by a two-step enzymetic method that cosisted of hydrolysis of tuna. oil and selective esterification of resulting free fatty acids (FFA). When more than 60% of tuna oil was hydrolyzed with Pseudomonas sp. lipase (Lipase-AK), the DHA content in the FFA fraction coincided with its content in the original tuna oil. This lipase showed stronger activity on the DHA ester than on the EPA ester and was suitable for preparation of FFA rich in DHA.
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포름알데히드가 발생하지 않는 공업용 대두 접착제의 특성
한명규,김강성,고경,강성태 한국콩연구회 1998 韓國콩硏究會誌 Vol.15 No.1
Wood adhesives were prepared with defatted soy flour using Lambuth's method as a basic step, with a slight modification. Break load of the adhesive was found to deteriorate immediately after the formulation, slowly for the First 5 hrs and rapidly thereafter. SDS electrophoresis pattern revealed a close relationship between decrease in the adhesiveness of the soy flour adhesive with hydrolysis of the protein component in the soy dour, due to high alkalinity of the formulation. Viscosity of the adhesive also dropped rapidly from 4500 mPa to 1400 mPa within 2 hr and levelled off asymptotically to the value of 500 mPa. The soy flour adhesive exhibited a break load 73 kg at pressing conditions of 3 kg/cm², 95℃ and 5 min. The stability of bonded faints were mainly affected by the relative humidity of the storage condition : At the water activity 0.6, the break load of bonded samples remained stable either at 37℃ or 50℃, but it deteriorated rapidly when the water activity was 1, the degree of which was higher for samples stored at 50℃. Among various kinds of carbohydrates tested, alginate improved the performance of the glue by approximately 8%. However, alginate did not improved the water resistance of the glue. Among protein modification reactions, phosphorylation was found to improve adhesiveness of the soy adhesive by approximately 10%, and also caused water resistance of the bonded joints to be significantly improved. Among chemicals added during formulation, glyoxal and glutaraldehyde improved water resistance while causing initial break load values of the formula to be decreased by about 10%. Crosslinking of the soy protein with transglutaminase also improved performance of the adhesive slightly.
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한명규 龍仁大學校 1998 용인대학교 논문집 Vol.15 No.-
Lipid which contains essential fatty acid and fat soluble vitamines, such as vitamine A, D, E and F, are appreciated as high calories and nutrient food. But rancidity of lipid is very serious problems in the control of the duality of lipid. The oxidation of lipid take place as a seres of chain-reactions catalyzed by their own reaction products(radicals, hydroperoxides, peroxides). So, The addition of antioxidant can interfered previous reation and resulted in the depression of oxidative process before oxidation has started. The addition of antioxidant into fresh fat and oil is enhancing the elimination of free radicals and is promoting the delay of fat deterioration. Antioxidants can be divided into two groups : synthetic and naturally-occurring antioxidants. Some representative synthetic antioxidants are generally very effective. The toxicity of their use as food antioxidants and there have been known from the begining of their use as antioxidants and there have been reports which raise questions as to the use of the synthetic antioxidants as safe antioxidants. Naturally-occurring antioxidants are usually not as effective as some of the widely used synthetic antioxidants. Some naturally-occurring antioxidants seem to play very important roles in lipid peroxidation, i.e., the oxidation of lipid components in living tissues.
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한명규 용인대학교 자연과학연구소 2002 自然科學硏究所論文誌 Vol.7 No.1
The development of food science in the near future probably depends on the advance in functional food science. Actually, a number of substances and products with potential for disease risk reduction rather than simply for health maintenance have been investigated for their body-modulating functions. Some of them have been applied in practice to the industrialization of functional foods in terms of foods for health uses. Health is becoming a more important aspect of food. Consumers increasingly see the link between food and health, thus generating growing levels of consumer interest in more actively managing their diets and, by implication, their health. there is demand from consumers and strong manufacturer push towards the development of food as medicine. Pharmaceutical companies are currently focused on the medical aspects of food as medicine, but it is expected that there will be an increase in the rate of active ingredients for lifestyle application.
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韓明奎 龍仁大學校 1994 용인대학교 논문집 Vol.10 No.-
Chemical components of green tea caused by manufacturing process and harvesting time were reviewed. The four main tea catechin components ( - ) -epicatechin(EC), ( - ) -epigallocatechin(EgC), ( - ) -epicatechin gallate(ECG) and ( - ) -epigallocatechin gallate(EgCG) were identified. The largest amount of catechin in steamed and parched teas was EgCG. The mineral contents in 100g of green tea was revealed to be 1,737-3,000mg potasium, 178-205mg magesium, 171-201mg calcium and 54-71mg manganese. The values showed some variation in their contents according to the kinds of green tea samples. Free sugars were sucrose, glucose, fructose and raffinose. After the heat treatment, free sugars decreased considerably. The theanine contents in green tea were 55% of total amino acid. The aroma components of green tea identified by HPLC were terpene alcohols, aldehyde, ketones, ester and other volatile flavor compounds.
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