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Pastry 마가린 함량과 적층 수에 따른 puff pastry 제조 특성
한장호,김석영,윤여창,이시경,Han, Jang-Ho,Kim, Seok-Young,Yoon, Yoh-Chang,Lee, Si-Kyung 한국응용생명화학회 2003 한국농화학회지 Vol.46 No.4
Puff pastry의 제조 공정에서 pastry 마가린 함량과 적층 수의 변화가 제품의 수분 함량, 굽기 손실, 부피, vapor action 등에 미치는 영향을 조사하였다. Pastry 마가린 함량이 90%로 동일하고 적층 수가 27결일 경우 $10.8{\pm}0.6%$의 수분 함량을 나타냈으며, 1024결일 경우 $16.7{\pm}0.3%$로 적층 수가 증가할수록 제품의 수분 함량은 증가하는 경향을 보였다. 적층 수를 256결로 동일하게 하고 pastry마가린 함량이 50%일 경우는 $17.3{\pm}0.5%4로 나타났으며, 130%에서는 $7.5{\pm}0.2%$로 pastry 마가린 함량이 증가할수록 제품의 수분 함량은 감소하였다. Pastry 마가린 함량을 70%로 동일하게 했을 때 굽기 손실의 변화는 27결일 경우 $25.0{\pm}0.7%$로 나타났으며, 1024결일 경우엔 $18.8{\pm}0.6%$로 나타나 적층 수가 증가할수록 제품의 굽기 손실은 감소하는 경향을 보였다. 적층 수를 27결로 동일하게 한 경우에서는 pastry 마가린 함량이 90%일 때 $25.4{\pm}0.4%4의 굽기 손실이 발생하였으며, 110%에서 $26.9{\pm}0.4%$로 굽기 손실이 가장 높게 나타났다. Pastry 마가린 함량이 130%이고 적층 수가 81결일 때에 $21.87{\pm}0.79\;ml/g$로 최대의 부피를 나타내었다. 또한 vapor action의 크기는 9-15 mm가 pastry 마가린 함량 110%, 적층 수 256결에서 $8.25{\pm}0.50$개로 가장 많이 나타났다. This study was carried out to investigate the effect of pastry margarine content and number of layers on moisture content, baking loss, specific loaf volume and the vapor action in the manufacturing process of puff pastry. As the number of layers of the puff pastry increased the moisture content of the products slightly increased. And the moisture contents of the products decreased, as the pastry margarine contents of the puff pastry increased in the same number of layers. The baking loss of the products tended to decrease as the number of layers increased. On the other hand, as the pastry margarine contents of the puff pastry increased, the baking loss of the product increased. When the pastry margarine content in puff pastries became 130%, 81 layers provided the maximum specific loaf volumes $21.62{\pm}0.79\;ml/g$ of puff pastries. When 110% of margarine and 256 layers were applied for preparation of puff pastry, the number of vapor action was $8.25{\pm}0.50$ with the vapor action size of 9-15 mm.
연구보문 : 자연과학 ; 자포니카 벼의 종자 저장단백질 유전자 구조 및 발현분석 연구 현황
윤웅한 ( Ung Han Yoon ),이정화 ( Jeong Hwa Lee ),이강섭 ( Gang Seob Lee ),김영미 ( Young Mi Kim ),한장호 ( Jang Ho Hahn ),지현소 ( Hyeon So Ji ),윤성원 ( Sung Won Yoon ),이종렬 ( Jong Yeol Lee ),김태호 ( Tae Ho Kim ) 한국국제농업개발학회 2012 韓國國際農業開發學會誌 Vol.24 No.3
Based on the outcome of the rice genome sequencing, a lot of researches for identification of genes underlying useful traits and their utilization are being carried out recently. Especially, rice seed storage proteins are used as a main nutrition source for human while they are used as the nitrogen source for plant growth during seed germination. Rice seed storage proteins are divided by solubility in solvent into weak acid and alkali soluble glutelin, alcohol soluble prolamin, and salt soluble globulin. The rice genome contains 11 glutelin genes and 33 prolamin genes. In the case of prolamin genes, 15 genes are located in 15 Mb region on the chromosome 5. Clustering of seed storage protein genes on the same chromosomal region indicates that they are evolved from the same chromosome or they share similar gene expression regulatory region. Only single globulin gene existed on the chromosome 5. As a result of tissue- specific expression pattern analysis of seed storage protein genes using microarray, glutelin and most of prolamin genes were expressed only in seed endosperm, while a few prolamin and the globulin genes are expressed in seed endosperm and germinating seed. As a result of isolating promoter regions of the seed storage protein genes and analyzing their expression pattern in seed, glutelin type C1 promoter showed expression in whole seed, and glutelin type B5 and α-globulin promoter showed strong expression. This paper reviewed on the structure and expression profile of rice seed storage protein genes, and will provide information on the recent research status to the researchers who are studying on the improvement of seed traits and production of substances.
벼 microarray를 이용한 유전자발현 profiling 연구동향
윤웅한,김연기,김창국,한장호,이태호,김동헌,이강섭,박수철,남백희,Yoon, Ung-Han,Kim, Yeon-Ki,Kim, Chang-Kug,Hahn, Jang-Ho,Kim, Dong-Hern,Lee, Tae-Ho,Lee, Gang-Seob,Park, Soo-Chul,Nahm, Baek-Hie 한국식물생명공학회 2010 식물생명공학회지 Vol.37 No.2
As the International Rice Genome Sequencing Project (IRGSP) was completed in 2005 and opened to the public, many countries are making a lot of investments in researches on the utilization of sequence information along with system development. Also, the necessity of the functional genomics researches using microarray is increased currently to secure unique genes related with major agricultural traits and analyze metabolic pathways. Microrarray enables efficient analysis of large scale gene expression and related transcription regulation. This review aims to introduce available microarrays made based on rice genome information and current status of gene expression analysis using these microarrays integrated with the databases available to the public. Also, we introduce the researches on the large scale functional analysis of genes related with useful traits and genetic networks. Understanding of the mechanism related with mutual interaction between proteins with co-expression among rice genes can be utilized in the researches for improving major agricultural traits. The direct and indirect interactions of various genes would provide new functionality of rice. The recent results of the various expression profiling analysis in rice will promote functional genomic researches in plants including rice and provide the scientists involved in applications researches with wide variety of expression informations.
Pastry 마가린 함량과 적층 수에 따른 puff pastry 제조 특성
한장호,김석영,윤여창,이시경 한국응용생명화학회 2003 Applied Biological Chemistry (Appl Biol Chem) Vol.46 No.4
Puff pastry의 제조 공정에서 pastry 마가린 함량과 적층 수의 변화가 제품의 수분 함량, 굽기 손실, 부피, vapor action 등에 미치는 영향을 조사하였다. Pastry 마가린 함량이 90%로 동일하고 적층 수가 27결일 경우 10.8±0.6%의 수분 함량을 나타냈으며, 1024결일 경우 16.7±0.3%로 적층 수가 증가할수록 제품의 수분함량은 증가 하는 경향을 보였다. 적층 수를 256결로 동일하게 하고, pastry 마가린 함량이 50%일 경우는 17.3±0.5%로 나타났으며, 130%에서는 7.5±0.2%로 pastry 마가린 함량이 증가할수록 제품의 수분 함량은 감소하였다. Pastry 마가린 함량을 70%로 동일하게 했을 때 굽기 손실의 변화는 27결일 경우 25.0±0.7%로 나타났으며, 1024결일경우엔 18.8±0.6^로 나타나 적층 수가 증가할수록 제품의 굽기 손실은 감소하는 경향을 보였다. 적층 수를 27결로 동일하게 한 경우에서는 pastry 마가린 함량이 90%일 때 25.4±0.4%의 굽기 손실이 발생하였으며, 110%에서 26.9±0.4%로 굽기 손실이 가장 높게 나타났다. Pastry 마가린 함량이 130%이고 적층수가 81결일 때에 21.87±0.79㎖/g로 최대의 부피를 나타내었다. 또한 vapor action의 크기는 9.15㎜가 pastry 마가린 함량 110%, 적층 수 256결에서 8.25±0.50개로 가장 많이 나타났다. This study was carried out to investigate the effect of pastry margarine content and number of layers on moisture content, baking loss. specific loaf volume and the vapor action in the manufacturing process of puff pastry. As the number of layers of the puff pastry increased the moisture content of the products slightly increased. And the moisture contents of the products decreased, as the pastry margarine contents of the puff pastry increased in the same number of layers. The baking loss of the products tended to decrease as the number of layers increased. On the other hand, as the pastry margarine contents of the puff pastry increased, the baking loss of the product increased. When the pastry margarine content in puff pastries became 130%, 81 layers provided the maximum specific loaf volumes 21.62±0.79 ㎖/g of puff pastries. When 110% of margarine and 256 layers were applied for preparation of puff pastry, the number of vapor action was 8.25±0.50 with the vapor action size of 9-15 ㎜.