탈지유의 (脫脂乳) Maillard 반응에 관한 연구 - I. 제 요인이 Casein 과 당의 Maillard 반응에 미치는 영향

이을희,임종우,문점동 ( Eul Hee Lee,Jong Woo Lim,Jum Dong Moon ) 한국낙농학회 1989 韓國酪農學會誌 Vol.11 No.1

배추즙을 첨가한 요구르트의 제조 및 특성

이을희,강군중,신혜련 진주산업대학교 농업기술연구소 2001 農業技術硏究所報 Vol.14 No.-

The plain yoghurt was manufactured by adding with 0∼40% of Chinese cabbage juice. The pH, viscosity, viable cells of lactic acid bacteria, organic acid and sensory evaluation in the yoghurt were examined.. The pH values and viscosity of the plain yoghurt decreased by adding the Chinese cabbage juice. The number of lactice acid bacteria of plain yoghurt treated with Chinese cabbage juice above 20% was slighty lower than that of the control and 10% of Chinese cabbage juice. Some organic acid in plain yoghurt were analyzed by HPLC. The major organic acid produced during fermentation was found to be lactic and citric acid. Appearance sensory evaluation of control and 10% of cabbage juice were relatively good scores.

Maillard 反應에 관한 硏究 : Ⅱ. 아미노산과 2糖類의 Maillard反應 Ⅱ. Study on the Maillard Browning of Amino Acids and Disaccharide

李乙熙,金基元,文点東,吳錫斗 진주산업대학교 농업기술연구소 1990 農業技術硏究所報 Vol.3 No.-

아미노산과 그 糖類溶液을 121℃에서 15분간 熱處理하였을 때 Maillard反應의 發色强度를 비교한 結果는 다음과 같다. 1. 아미노산은 種類에 따라 褐變化現象의 强度가 높은것, 중간것, 낮은것으로 대별되었다. 2. 還元性 2糖類인 lactose, maltose, melibiose가 非還元性 2糖類인 saccharose 및 trehalose보다 褐變化現象이 높게 나타났다. 3. Lactose의 경우는 反應液의 pH가 높아질수록 反應性은 증가되고 saccharose의 경우는 變化가 없었다. 4. Lactose의 경우는 濃度가 증가될수록 反應性은 증가되었으나 saccharose의 경우는 變化가 없었다. Common amino acid and disaccharide have been ranked according to the intensity of Maillard browning formed when heated in an autoclave for 15min at 121℃. The amino acid compounds have been grouped into high, intermediate and low browning groups. Lactose, maltose and melibiose of reducing disaccharide showed higher velocity in this reaction than saccharose and trehalose of nonreducing disaccharides. As the pH values of reaction solution increased, the color intensities of Maillard reaction on lactose-amino acid mixtures increased, whereas saccharide-amino acid mixtures were not found to have any differences. As the concentrations of lactose increased, the color intenseties of Maillard reaction increased, whereas saccharose were not found to have any differences.

Maillard 反應에 關한 硏究 : Ⅴ. 反應溫度 및 時間이 skim milk의 Maillard reaction에 미치는 영향 Ⅴ. Effects of reaction temperature and time on the Maillard reaction by heating skim milk

李乙熙,朴玉潤,徐珠銖,高鏡畢 진주산업대학교 농업기술연구소 1993 農業技術硏究所報 Vol.6 No.-

The color intersities of melanoidins and the contents of HMF in skim milk by heat treatment. The contents of HMF in skim milk were detected in all heat-treated skim milk by colormetrical method and HPLC method. The color intensities of melanoidins showed significant dependence on reaction temperature and time. The contents of HMF in skim milk were detected in all heat treated skim milk by colormetrical method. While they were not detected by HPLC method when skim milk was heated at the temperature 70℃ for 30, 50 and 70 minutes. It showed significant dependence of reaction temperature and time.

미역의 첨가가 Plain Yoghurt의 품질에 미치는 영향

이을희,강군중,이순기 진주산업대학교 농업기술연구소 2003 農業技術硏究所報 Vol.16 No.-

미역 교질액을 0~9% 첨가하여 제조한 plain yoghurt의 pH, 점도, 유산균수, 색차 및 관능검사 결과를 비교 검토하였던 바 pH는 미역 교질액의 첨가수준이 높을수록 낮게 나타났고, 점도와 유산균수는 미역 교질액의 첨가수준이 높을수록 증가하는 경향이었으며, 명도는 미역 교질액의 첨가에 의해 감소된 반면 적색도와 황색도는 증가하는 경향이었고, 관능검사 결과는 6% 첨가구에서 가장 양호한 조건이었으나 큰 차이(p<0.05)는 없었다. The plain yoghurt was manufacture by adding with 0~9% suspension of sea mustard. The pH, viscosity, viable cell of lactic acid bacteria, chromaticity, and sensory evaluation in plain yoghurt were investigated. The water holding capacity of yoghurt mix increased by adding the suspension of sea mustard. The pH values of the plain yoghurt decreased by adding the suspension of sea mustard. Apparent viscosity and the number of viable cell of lactic acid bacteria of plain yoghurt added with suspension of sea mustard was higher than that of the control. The chromaticity ; L(brightness) values of the plain yoghurt decreased by adding the suspension of sea mustard while a(redness) and b(yellowness) values were increased. In the result of sensory evaluation of plain yoghurt the flavor showed high at 6% level of suspension sea mustard, but texture and appearance of the products showed lower than that of the control)p<0.05).

당근즙의 첨가가 요구르트의 품질에 미치는 영향

이을희,정민환,강군중 진주산업대학교 농업기술연구소 1998 農業技術硏究所報 Vol.11 No.-

당근즙을 요구르트 믹스에 0, 10, 20% 및 30%를 첨가하여 요구르트를 제조한 후 5℃에서 12시간 정도 저장한 다음 pH, 점도, 유산균 수, 당질함량 및 유기산 등을 조사하였던 바 pH와 점도는 당근즙의 첨가수준이 높을수록 다소 낮아지고 유산균 수는 증가되는 경향으로 나타났다. lactose의 함량은 당근즙의 첨가수준이 높을수록 증가되었으나 sucrose의 함량은 감소되는 경향이었고 요구르트의 외관 조직 및 풍미는 대조구에 비해 당근즙 첨가구에서 다소 개선되었다. The plain yoghurt was manufactured by adding with 0, 10, 20 and 30% level of carrot juice. Immediately after processing the plain yoghurt were stored at 5℃ for 12 hours and analyzed the content of pH, viscosity, viable cells lactic acid bacteria, carbohydrate, organic acid and sensory property. As the lavels of carrot juice in yoghurt mix increased viscosity and the content of pH decrased, but the number of viable cells lactic acid bacteria and the content of lactic acid increased in plain yoghurt. The content of lactose in the treatment of carrot juice showed slightly decrease, whereas sucrose production increase than that of control. Generally high sensory evaluation scores were obtained from the yoghurt base treated with carrot juice.

Maillard 反應에 關한 硏究 : Ⅳ. 脫脂乳의 Maillard 反應에 대한 糖의 影響 Ⅳ. Effects of the suger on the Maillard Browning of Skim milk

李乙熙,金炯甲 진주산업대학교 농업기술연구소 1992 農業技術硏究所報 Vol.5 No.-

脫脂乳와 糖의 혼합 용액을 열처리 하여 Maillard반응의 發色强度를 비교한 결과는 다음과 같다. 1. 갈변화 현상의 강도는 5炭糖>5炭糖>2糖類順이였고, 5炭糖은 ribose, 6炭糖은 D-sorbose 및 2糖類는 D(+)-melibose에서 가장 높게 나타났다. 2. 糖의 농도가 증가될수록 갈변화현상은 높게 나타났다. 3. 반응액의 pH가 높아질수록 반응성은 증가되었다. 4. Skim milk-sugar 용액의 갈변화 현상은 85℃ 이상에서는 반응 온도 및 시간에 높은 의존성을 나타내었다. This experiments were carried out to study the characteristrics of the Mailard reaction in skim milk-sugar mixtures by heat treatment. The color intensities of melanoidins decreased in order of pentoses>hexoses>disaccharide and pentoses, hexoses and disaccharide showed the highest reaction D-xylose, D-sorbose and D(+) melibose, respectively As the pH values of reaction solutions and the percentage of sugars increased the color intensites of melanoidins increased. In skim milk-sugar mixture the color intensities of melanoidins showed dependence on reaction temperature and time, especially temperature at above 85℃.

脫脂乳의 褐變化 抑制物質이 乳酸菌增殖과 酸生成에 미치는 影響 : 1. Inhibitors의 褐變化 抑制效果와 細菌數의 變化 1. Estimations of Bacterial population and Inhibition of Browning in skim milk

이을희,강군중,오석두 진주산업대학교 1987 論文集 Vol.25 No.-

抑制物質의 非酸素的 갈變化反應抑制效과와 L-cysteine의 添加가 세균 증식에 미치는 영향을 조사하여 다음과 같은 결론을 얻었다. 1. L-cysteine과 H_20_2는 첨가 수준이 높을수록 갈변화 억제효과가 크게 나타났다. 2. Glutamic acid는 억제효과가 거의 없었다. 3. 250˚F(15min)살균의 경우는 L-cysteine이, 240˚F(30min) 및 230˚F(60min)에서는 H_20_2가 억제효과가 큰것으로 나타났다. 4. L-cysteine(0.04%, w/v)첨가시 Str. feacalis의 증식속도는 무첨가구에 비해 다소 빠른 것으로 나타났고 L. acidophilus의 경우는 13시간 까지 뚜렷한효과가 없었다. Effect of inhibitors on nonenzymatic browning reaction and L-cysteine added in the autoclaved skim milk on the growth of lactic acid bacteria were studied, and the results were as follows: 1. Glutamic acid failed to inhibit browning of milk, whereas L-cysteine and H_2O_2(Hydrogen peroxide) were inhibitory to browning as the concentrations of them increase. 2. The inhibitory effect of L-cysteine was increased in the autoclaved in the condition of 250˚F for 15 minutes, whereas that of H_2O_2 was increased in the condition of 240˚F for minutes and 230˚F for 60 minutes. 3. The growth rate of Str. feacalis in the medium added L-cysteine(0.04%, w/v) was found to be a little more faster than that in the blank. In the case of L. acidophilus, there was not clear effect until 13 hours' fermentation.

烏骨鷄의 特性調査 : 第Ⅲ報 烏骨鷄의 血液像에 關하여 Ⅲ, Effects of the Blood Picture in Korean Native Ogolgye

李乙熙,鄭場龍,朴成振 진주산업대학교 1981 論文集 Vol.19 No.-

This experiment was conducted to investigate normal blood picture;count of red blood cell and white blood cell and amount of hemoglobin and rate of lymphocyte, heterophil, eosinophil, basophile and monocyte of white blood cell count and size of red blood cell, with 10 male ckicks of the 182 days-Korean Native Ogolyes designated the number 265 natural monument. The results obtained were summarized as follows: 1. The measured range and mean of red blood cell count were 2.81-3.72×10 exp (6) /㎣ and 3.45-0.35×10 exp (6)/㎣. 2. The measured range and mean of amount of hemoglobin were 10.01-15.28gm/100ml and 12.44±1.60gm/100ml. 3. The mean of white blood cell was 17.64±1.57×10 exp (3)/㎣. 4. The each rate measured of lymphocyte, heterophil, eosinophil, basophile and monocyte of white blood cell count was 59.4±4.14, 24.5±3.73, 3.0±1.35, 12.6±1.7 and 9.3±2.95%. 5. Mean of size of red blood cell was 13.28±. 52×8.27±14μ.

家兎의 血液像에 關한 硏究 : 第Ⅱ報 뉴질랜드 화이트 雌兎의 血液像 Ⅱ. The normal blood count of female New Zealand White

李乙熙,朴玉潤 진주산업대학교 1979 論文集 Vol.17 No.-

This experiment was carrid out determine the normal blood picture of rabbits, which were raised at the farm in jinju Agricultural and Forestry Junier Technical Collage. The experimental rabbits was 4-heads of female New Zealand White. The results obtained were sumarized as fallows. 1. The number of erythrocytes was 4.607×10 exp (6)/㎣. 2. Total leucocyte enumeration was 13.862×10 exp (6)/㎣. 3. Concentration of hemoglobin was 66.25 percent. 4. The value of hematocrit was 36.5 percent. 5. Differential cell count was Neutrophle 45.75%, Lymphocyte 48.0%, Monocyte 2.5%, Eosinophile 2% and Basophile 1.75%.