Elderberry(Sambucus) Anthocyanin에 관한 연구(硏究)

신말식,안승요,Shin, Mal-Shick,Ahn, Seung-Yo 한국식품과학회 1980 한국식품과학회지 Vol.12 No.4

우리나라에서 처음 재배(栽培)를 시작한 elderberry anthocyanin의 화학구조(化學構造)를 동정하고 함량(含量)을 측정(測定)하였다. Elderberry열매에서 1% HCl MeOH로 추출(抽出)하여 얻은 색소농축액(色素濃縮液)을 Amberlite IRC-50 양(陽)이온교환수지관을 통과시켜 정제(精製)하고 paper chromatography로 개별색소(個別色素)를 분리(分離)하였다. 각(各) 개별색소(個別色素)에 대해 부분산가수분해(部分酸加水分解), acyl group, 결합당(結合糖), aglycone의 확인(確認), paper chromatography로 얻은 $R_f$값, spectral data 등을 기초로 구조를 확인(確認)하였다. 확인(確認)된 elderberry중(中)의 5가지 색소(色素)는 cyanidin-3-glucoside, cyanidin-3,5-diglucoside, cyanidin-3,5-diglucoside with p-coumaric arid, cyanidin-3-xyloglucoside-5-glucoside, cyanidin-3-xyloglucoside-5-glucoside with p-coumaric acid이었다. 총 anthocyanin양은 elderberry 1g당 3.13mg이고 개별색소(個別色素)의 비(比)는 cyanidin-3-glucoside 4.3%, cyanidin-3,5-diglucoside 28.3%, cyanidin-3,5-diglucoside with p-coumaric arid 12.9%, cyanidin-3-xyloglucoside-5-glucoside 38.3%, cyanidin-3-xyloglucoside-5-glucoside with p-coumaric acid가 16.2%이었다. Studies have been carried out on the structure and the content of the anthocyanins in elderberries which were just recently transplanted in Korea. The anthocyanin pigments of elderberries were extracted with 1 % methanolic HCl and purified with Amberlite IRC-50 cation exchange column. The individual pigments were isolated by paper chromatography. Five pigments, identified by various chemical and physical methods were cyanidin-3-monoglucoside(4.3%), cyanidin-3,5-diglucoside(28.3%), cyanidin-3,5-diglucoside with p-coumaric arid(12.9%), cyanidin-3-xyloglucoside-5-glucoside(38.3%), cyanidin-3-xyloglucoside-5-glucoside with p-coumaric acid(16.2%). The content of total anthocyanin in elderberry was 3.13 mg/g fresh weight.

분질 및 점질 고구마 전분의 특성

신말식,안승요,Shin, Mal-Shick,Ahn, Seung-Yo 한국식품과학회 1988 한국식품과학회지 Vol.20 No.3

분질 고구마인 원기와 점질 고구마인 천미로부터 전분을 분리하여 입자의 형태, 이화학적 성질, 호화양상을 조사 하였다. 전분입자는 모두 둥근형이고 입자의 크기는 원기 전분은 $11{\mu}m$ 천미 친분은 $12{\mu}m$ 및 $17{\mu}m$의 입자가 주를 이루었다. 원기 전분은 천미 전분에 비하여 물결합 능력과 팽화력이 낮았으나 아밀로오스함량, 호화온도, 호화에 필요한 수분량 및 호화에 필요한 최저 온도등이 더 높았다. Granular shapes and sizes, physicochemical priperties and gelatinization patterns of sweet potato starches from Wonki(the dry type) and Chunmi(the moist type) were investigated. Starch granules of sweet potatoes were round. Granule sizes of Wonki starch were mainly $11{\mu}m$ and those of Chunmi starch were $12{\mu}m\;and\;17{\mu}m$. Wonki starch had lower water binding capacity and swelling power than Chunmi starch. But Wonki starch had higher amylose content, gelatinization temperature, miture content for gelatinization and temperature for gelatinization than Chunmi starch.

밀전분의 RVA 호화특성에 가교결합 RS 4 저항전분의 첨가가 미치는 영향

신말식(Mal-Shick Shin),문세훈(Sae-Hun Mun),우경수(Kyung-Soo Woo) 한국식품과학회 2001 한국식품과학회지 Vol.33 No.1

압출성형공정과 건조조건이 옥수수전분의 저항전분 수율에 미치는 영향

신말식(Mal Shick Shin),문세훈(Sae Hun Mun),배천호(Chun Ho Bae) 한국가정과학회 2002 한국가정과학회지 Vol.5 No.1

압출성형 조건이 압출성형물의 저항전분 수율과 성질에 미치는 영향을 조사하기 위하여 쌍축형 압출성형기를 사용하여 옥수수 전분을 압출성형하였다. 바렘온도 (90, 110, 130℃) 3가지 조건과 수분함량 25.0∼30.0% 범위에서 압출성형 하였으며, 압출성형물의 건조는 열풍, 냉풍, 냉장 3가지 조건에서 실시하였다. 저항성분의 분석은 AOAC 법에 의한 식이섬유소 측정법을 사용하였고, 저항전분을 갖는 압출성형물의 특성은 수분흡착지수, 신속점도측정기, X-선 회절기, 시치주사열량기에 의해 조사하였다. 바렐온도와 압출성형물의 건조조건이 저항성분의 수율에 영향을 주었고, 각각의 조건에서 생성된 압출성형물의 저항전분 수율은 2.4∼15.5% 였다. 90℃나 110℃에서는 냉풍과 냉장조건이 높은 RS 수율을 보였으며, 130℃에서는 열풍조건이 높은 값을 나타내었다. 실험된 조건 중 바렐온도 110℃에서 압출성형하고 냉장저장한 압출성형물의 RS 함량이 15.5%로 가장 높게 나타났다. 신속점도측정기에 의한 압출성형의 피크온도는 50∼65℃ 생전분의 94℃에 비해 모두 낮았고, 점도 역시 46∼98 R.V.U로 생전분의 220 R.V.U 보다 낮았다. X-선 회절기에 의한 특성은 90℃와 110℃에서 처리된 압출성형물은 2θ=16.7∼17.0˚에서 강한 피크를 나타낸 반면 130℃의 경우는 2θ=20.0˚에서 강한 피크를 나타내었다. 시차주사열량기에 의한 특성은 90℃와 110℃에서 처리된 압출성형물은 RS3 전분의 특성인 150℃ 부근의 응용피크를 나타내었고, 130℃의 경우는 106℃에서 응용피크를 나타내었다. The objective of this study was to evaluate the effects of processing parameters of co-rotating twin screw extruder and dry methods on the level of resistant starch(RS) and the properties of extrudate prepared from normal maize starch. The processing parameters were used 90, 110, 130℃ in temperature, 25.0∼30.0% in moisture content, 150, 200, 250 rpm in screw speed and hot and cool air drying and drying after refrigerating in drying methods. The barrel temperature and drying methods had affected the level of resistant starch of extrudate. RS levels of extrudates were ranged from 2.4 to 15.5% by AOAC method. The extrudates, extruded at 110℃ and then stored at 4℃, showed the highest level of RS level (15.5%). Water absorption index increased with increasing moisture content and peak temperatures and viscosities of extudates decreased compare to that of raw starch from 94℃ to 50∼65℃ and from 220 to 46∼98 RVU, respectively. Extudates treated in 90℃ and 110℃ showed strong peak at 2θ=6.7∼17.0˚ by X-ray diffractometry and had ∼150℃ endotherm like as that of RS3 starch by differential scanning calorimetry. In case of 130℃, extrudates showed strong peak at 2θ=20.0˚ and had 106℃ endotherm.

Influence of Water and Surfactants on Wheat Starch Gelatinization and Retrogradation

Mal-Shick Shin(신말식) 한국식품과학회 1991 한국식품과학회지 Vol.23 No.1

가교결합 전분의 제조 조건에 따른 다양한 전분의 물결합력과 저항전분 함량

신말식(Mal-Shick Shin),이범수(Fan-Zhu Lee),송지영(Ji-Young Song) 전남대학교 생활과학연구소 2004 生活科學硏究 Vol.14 No.-

가교결합에 의해 형성되는 저항전분인 RS4를 팽윤력의 차이가 나도록 다양한 종류의 전분으로 가교결합제의 반응시간을 달리하여 제조할 때 LS-RS4와 HS-RS4의 물결합력과 RS 함량을 비교하였다. 가교결합제는 전분함량 기준 12%를 첨가하는 것이 바람직하며 RS4의 25℃와 95℃에서 물결합력을 비교하면 Hyoln Ⅶ으로 제조한 것은 각각 1.19~1.46 g/g전분과 1.84~2.01 g/g전분으로 가열 유무에 따라 큰 차이가 없었다. 다른 전분으로 제조한 LS-RS4의 물결합력은 각각 0.91~1.52 g/g전분과 2.56~3.97 g/g전분, HS-RS4는 각각 2.25~3.95 g/g 전분과 4.05~6.94 g/g전분으로 25℃에는 2~3배, 95℃에는 2배정도 증가하였다. RS4의 RS 함량은 가교결합 반응시간이 길어질수록 증가하였으며 LS-RS4는 1시간 이상 반응하였을 때 매우 단단한 결합을 형성하여 heat stable α-amylase에 의해 분해가 되지 않아 높은 RS 함량을 나타냈으나 HS-RS4는 가교결합제의 반응시간을 6시간까지 실시하여도 분해가 이루어졌다. Pancreatin-pulluanase 용액은 가교결합제의 반응시간에 관계없이 두 전분 모두 분해하였으며 반응시간이 길어지면 SDS와 RS 함량은 증가하였고 물결합력이 높은 HS-RS4의 RS 함량도 LS-RS4와 큰 차이를 보이지 않았다. To investigate properties of RS4 in food processing to increase dietary fiber in foods, cross-linked RS4 were prepared from wheat, corn, high amylose corn (Hylon Ⅶ), rice, potato, banana, waxy wheat and waxy corn starches with different swelling power. Low swelling RS4 (LS-RS4) and high swelling RS4 (HS-RS4) were made with different adding point of alkali in cross-linking reaction medium and their water uptakes and RS levels were measured. The desirable cross-linking agent (STMP) level for making RS4 was 12% for starch basis considering phosphorus level (<0.4%) regulation of food starch. The water uptakes of RS4 preparing from Hylon Ⅶ were not changed by heating and were 1.19-1.46 g/g starch at 25℃ and 1.84-2.01 g/g starch at 95℃, regardless of swelling power. Water uptakes at 25 and 95℃ prepared from various starches except Hylon Ⅶ were 0.91-1.52 g/g starch and 2.56-3.97 g/g starch for LS-RS4 and 2.25-3.95 g/g starch and 4.05-6.94 g/g starch for HS-RS4, respectively. Water uptakes of HS-RS4 were 2-3 times at 25℃ and twice at 95℃ higher than those of LS-RS4. RS levels of RS4 were increased with increasing reaction time of cross-linking treatment and cross-linking between starch molecules, and between starch molecules and protein membrane were formed very strongly after treated cross-linking for above 1 hr. The heat stable α-amylase did not easily hydrolyze LS-RS4, which were prepared by cross-linking for 3 hrs and above, but pancreatin-pullulanase solution could hydrolyze well. SDS and RS levels of RS4 also increased with increasing reaction time and showed similar values regardless swelling power.

가열에 의한 고구마 펙틴질의 변화

이경애,신말식,안승요,Lee, Kyeong-Ae,Shin, Mal-Shick,Ahn, Seung-Yo 한국식품과학회 1985 한국식품과학회지 Vol.17 No.6

The changes of pectic substances during baking at $175{\sim}180^{\circ}C$ for 30 minutes and polygalacturonase activities of three sweet potato cultivars on textural properties were investigated. The three different types of sweet potato cultivars were the dry type (Wonki), the intermediate type (Shinmi), and the moist type (Chunmi). The moisture content, alcohol insoluble solid content, composition of pectic substances and hardness were determined before and after baking. It was found that HCl-soluble pectin was significantly changed into water soluble and sodium hexametaphosphate soluble pectin by baking. The dry type, Wonki showed the lowest moisture content, but the highest alcohol insoluble solid content and hardness. Wonki, whose polygalacturonase activity was the highest, had the highest HCl-soluble pectin content after backing. 세품종의 고구마 천미, 신미, 원기의 조직 특성을 알아보기 위해 $175{\sim}180^{\circ}C$에서 30분간 가열하여 가열 전후의 고구마의 수분함량, 알콜 불용성 고형분 함량, 전분함량, 경도 및 수용성펙틴, 메타인산 가용성 펙틴, 염산 가용성 펙틴을 측정하였고 polygalacturonase 활성도 비교하였다. 가열중에 고구마의 펙틴질의 조성은 염산 가용성 펙틴이 수용성펙틴과 메타인산 가용성 펙틴으로 변하였다. 분질 고구마인 원기는 수분함량이 가장 낮았으며 알콜 불용성 고형분 함량과 경도가 높았다. 또한 원기의 polygalacturonase 활성이 가장 높았으며 가열 후에 염산 가용성 펙틴 함량의 잔존율도 높았다.

아밀로오스 함량이 다른 산처리 옥수수전분의 형태학적 특성

이신경(Shin-Kyung Lee),신말식(Mal-Shick Shin) 한국식품영양과학회 1997 한국식품영양과학회지 Vol.26 No.6

아밀로오스 함량이 다른 산처리전분의 특성을 알아보기 위해 2.2N HCl로 7일까지 처리한 산처리 옥수수 전분의 형태학적 특성과 이화학적 성질의 변화를 측정하였다. 산처리 기일이 증가할수록 산가수분해율은 증가하였으며 아밀로오스 함량이 높은 전분일수록 산가수분해율은 감소하였다. 전분입자의 형태 변화는 산처리 기일이 증가할수록 전분의 변형정도가 커졌으며 아밀로오스 함량이 높은 전분일수록 산에 의한 전분의 손상율은 적었다. 요드와 반응시킨 산처리전분의 요드반응과 겉보기 아밀로오스 함량 및 최대흡수파장의 변화는 산처리가 진행됨에 따라 각각 감소하였고, 그 감소 정도는 산처리 1일째 급격히 감소되었고, 그 이후에는 완만한 감소를 나타내었다. 산처리에 따른 물결합 능력의 변화는 산처리 1일과 4일까지는 증가하다가 7일째는 다시 감소하였다. Morphological properties on lintnerized maize starches with different amylose content were investigated. With increasing the lintnerization periods and decreasing the amylose content, hydrolysis rate was increased. As amylose content of starch was increased, the degree of damage with acid treatment was decreased by SEM. With increasing hydrolysis, iodine affinity, apparent amylose content and λ_(max) of lintnerized starches were decreased. Water binding capacities of lintnerized starches were higher than those of native starches.

광주 전남지역 보육시설의 영양교육 및 급식시설 실태평가

이신경(Shin-Kyung Lee),신말식(Mal-Shick Shin) 전남대학교 생활과학연구소 1997 生活科學硏究 Vol.7 No.-

Foodservices in 53 educare centers in Kwangju and Chonnam province were evaluated in order to provide basic information and guidelines for the standardization of nutrition education, kitchen facilities and equipments, log books for the foodservice management and hygienic maintenance of kitchen. 1. In only 74% of the centers evaluated in this study, nutrition education was practiced regularly by teachers. About 46% of them evaluated that these programs did not accomplish the proper training for good food habit because of the lack of educational media and parent cooperation. 2. Kitchen facilities and equipments were on the level of home cooking and fell short of the standard for institutional practices. Besides, automated machinery and tools for safety, sanitation and improvement of work efficiency were far short. 3. Log book for the foodservice management was not prepared properly, which made the systematic planning and operation of the foodservice facilities difficult. 4. The environmental hygiene of kitchens and sanitary practices of employees were in fair state, showing need for improvement, or good states. The hygienic management of cooking instrument was in a fair state showing need for improvement, or in poor state having potential hazards.

계면활성제 첨가 고구마 전분의 호화와 노화특성

이신경(Shin Kyung Lee),신말식(Mal Shick Shin) 한국응용생명화학회 1994 Applied Biological Chemistry (Appl Biol Chem) Vol.37 No.6

Physicochemical properties, gelatinization and retrogradation characteristics of surfactant added sweet potato starches were investigated. Three different surfactants, SSL (sodium stearoyl-2-lactylate), Dimodan (mono/diglyceride) and SE1670 (sucrose fatty acid ester 1670) were used. Shapes and crystallinities of starch granules were not changed by the addition of surfactants. Total lipid contents increased and the amylose content decreased by the addition of surfactants and the order was as follows: SE1670$gt;SSL$gt;Dimodan. The swelling power and solubility at 80℃ decreased in the surfactant added starches. By amylograph, initial gelatinization temperature of untreated sweet potato starch was 72.5℃, and did not change by the addition of surfactants, but SE1670 or Dimodan added starch showed the peak viscosity. The peak temperature of gelatinization and enthalpy of untreated starch by DSC were 53.9℃ and 1.3㎈/g, respectively. The peak temperature increased by the addition of surfactants, while the enthalpy decreased. In gelatinization by alkali, the viscosity was lower in surfactant added starches than in untreated starch at concentration. The degree of retrogradation by α-amylase-iodine method was a lower in SSL and SE1670 added starches than untreated starch and the enthalpy by DSC also decreased in surfactant added and retrograded starches.