표고버섯의 생육시기별 성분분석 - 표고버섯의 활용방안 연구 I -

조덕봉(Duk Bong Cho),현규환(Kyu Hwan Hyun),나광출(Kwang Chool Na),최지호(Jiho Choi),서재신(Jae Sin Seo),강성구(Seong-Koo Kang),김용두(Yong Doo Kim) 한국자원식물학회 2002 한국자원식물학회지 Vol.15 No.2

1. 조단백질 함량은 갓과 대부위 모두 생육시기가 증가함에 따라 증가하다가 과숙기에서는 감소하였으며 조지방은 생육시기가 증가할수록 감소하였고, 회분과 환원당은 모두 증가하는 경향으로 나타났다. 2. 표고버섯에서 17종의 아미노산이 검출되었으며, 총 아미노산 함량은 버섯이 생육함에 따라 증가한 후에 과숙이 되면서 감소하였고, 다량 함유된 아미노산은 Glu, His, Gly 및 Gly 등이었다. 유리 아미노산의 경우도 총 아미노산과 유사한 경향이었다. 3. 무기질은 생육시기가 증가할수록 대체적으로 증가하는 경향이었으나 K는 감소하였으며, K와 P의 함량이 다른 무기성분보다 매우 높았다. 4. 표고버섯에 주로 함유되어 있는 지방산은 linoleic acid, palmitic acid, oleic acid였다. 5. 주로 함유되 있는 향기성분은 1-octen-3-ol이 가장 많아 향기의 본체로 추측되며 그 외에 ethyl acetate, 3-octanone, ethanol, (E)-2-octenal, 4-octen-3-one, acetaldehyde, ethyl formate도 다량 함유되어 있었으며 , 갓 부위와 대 부위의 함량을 비교해 본 결과 갓 부위에 다량함유되어 있었다. Content of crude protein in both pileus and stalk increased progresively as growth period became longer and then decreased at old stage. Contents of ash and reducing sugars followed the same trend as that of the crude protein. However, content of crude lipid decreased as growth progressed more. Seventeen kinds of amino acid were detected in Lentinula. Content of total amino acid increased as mushroom grew more, but decreased after old stage. The amino acid such as Glu, His, Gly and Ala were contained with relatively large amount in Lentinula. Content of free amino acid showed the similar trends as that of total amino acid. Contents of most of the mineral increased as growth period progressed, but K content decreased as growth period became longer. Contents of K and P were much higher than contents of other mineral. The major fatty acid contained in Lentinula were linoleicacid, palmitic acid and oleic acid. The large amount of volatile component in Lentinula was 1-octen-3-ol, so that this material was speculated to be major source of perfume. Other perfumic materials such ethyl acetate, 3-octanone, ethanol, (E)-2-octenal, 4-octen-3-one, acetaldehyde, ethyl formate were also contained in Lentinula, especially in pilous.

帶電氣泳動法에 의한 乳淸蛋白質에 關한 硏究

조덕봉(Duk Bong Cho),남현근(Hyun Keun Nam) 한국식품영양과학회 1976 한국식품영양과학회지 Vol.5 No.1

本硏究에서는 韓牛乳와 Holstein cow milk의 蛋白質을 Zone electrophoresis에 의하여 分析하여 그 結果를 다음과 같이 얻었다.<br/> ① 韓牛乳와 Holstein cow milk의 理化學的 性質이 Table 1, Table 2에 나타나 있다.<br/> ② 韓牛乳의 乳淸蛋白質의 蛋白質 分布는 Lactoalbumin 1.74㎎ %, Alpha-1 globulin 1.19㎎%, Alpha-2 globulin 0.68㎎ %, Beta globulin 2.57㎎ %, Gamma globulin 0.93㎎ %이었다.<br/> ③ Holstein cow milk protein의 蛋白質 分布는 Lactoalbumin 1.23㎎ %, Alpha-1 globulin 1.93㎎ %, Alpha-2 globulin 0.86㎎ %, Beta globulin 2.56㎎ %, Gamma globulin 1.74㎎ %를 얻었다.<br/> ④ 韓牛(♀)와 Holstein cow(♂)와의 교잡종인 F-1인 乳淸蛋白質 分布는 Lactoalbumin 1.30㎎ %, Alpha-1 globulin 1.58㎎ %, Alpha-2 globulin 2.46㎎ %, Beta globulin 1.39㎎ %이었고 F-2의 그것은 Lactoalbumin 1.57㎎ %, Alpha-1 globulin 1.74㎎ %, Alpha-2 globulin 2.19㎎ %, Beta globulin 1.17㎎ %, F-4에서는 Lactoalbumin 2.46㎎ %, Alpha-1 globulin 1.24㎎ %, Alpha-2 globulin 1.57㎎ %, Beta globulin 1.74㎎ %를 各各 얻었다. In this investigation, the physico-chemical properties of Korean cattles milk and Holstein cows milk are studied.<br/> The results of the milk -protein of F-1, F-2, and F-4 hybrid are interested in this studied.<br/> 1. The physico-chemical properties of Korean cattle and Holstein cows milk is summarized at Table 1, Table 2.<br/> 2. The electrophoretic milk protein fraction of Korean cattle is identified : Lactoalbumin 1.74㎎%. Alpha-1 globulin 1.19㎎%, Alpha-2 globulin 0.68㎎%, Beta-globulin 2.57㎎%, Gamma-globulin 0.93㎎%.<br/> 3. The electrophoretic milk protein fraction of Holstein cow : Lactoalbumin 1.23㎎%, Alpha-1 globulin 0.93㎎%, Alpha-2 globulin 0.86㎎%, Bata-globulin 2.56㎎%, Gamma-globulin 1.74㎎% have been identified.<br/> 4. The electrophoretic milk protein fraction of hybrid F-1, F-2, and F-4 between Korean cattle(♀) and Holstein(♂) is obtained the following :<br/> F-1 hybrid : Lactoalbumin 1.38㎎%, Alpha-1 globulin 1.58㎎%, Alpa-2 globulin 2.46㎎%, Beta-globulin 1.39㎎%.<br/> F-2 hybrid : Lactoalbumin 1.57㎎%, Alpha-1 globulin 1.74㎎%, Alpha-2 globulin 2.19㎎%, Beta-globulin 1.74㎎%.<br/> F-4 hybrid : Lactoalbumin 2.46㎎%, Alpha-1 globulin 1. 24㎎%, Alpha-2 globulin 1.57㎎%, Beta-globulin 1.74㎎%.

표고버섯의 熱風乾燥速度論에 관한 硏究

조덕봉(Duk-Bong Cho),김동필(Dong-Pil Kim),최춘순(Choon-Soon Choi) 한국식품영양과학회 1981 한국식품영양과학회지 Vol.10 No.1

열풍에 의한 표고버섯의 건조현상을 속도론적으로 규명하기 위해서 건조속도를 좌우하는 두 가지 인자에 대해서 그 영향을 고찰한 후 선정된 조건에서 건조곡선 및 건조속도식을 유도하였다.<br/> 일정 풍속(1.5m/sec)하에서 온도의 변화(40℃~55℃)를 주었을 때 수분의 감소는 지수함수적으로 감소하였으며 감소율은 온도가 높을수록 더욱 높았다. 온도를 45℃로 고정시키고 풍속의 변화(1.0~3.1m/sec)를 주었을 때 2m/sec까지는 풍속이 빠를수록 건조속도가 높아졌으나, 그 이상의 풍속에서는 오히려 건조속도가 감소하였다. 그 이상의 풍속에서는 오히려 건조속도가 감소하였다. 따라서 풍속은 2m/sec에서 가장 건조속도가 높았다.<br/> 선정된 온도 50℃, 풍속 2m/sec, 습도 38-41%의 조건에서 건조곡선 및 건조속도식을 유도하여 본 결과 X=6.94e^(-0.345t)와, dx/dt=-2.39e^(-0.345t)라는 Kinetic model 이 얻어졌다. Dehydration phenomena has been studied for the shiitake mushroom Lentinus edodes sanryun No.1, through which examine the effect of temperature and air velocity and derivation of its kinetics.<br/> Temperature effect for the dehydration rate constant were examined under the constant air velocity (1.5m/sec) with the variation of temperature from 40℃ to 55℃. Water content were reduced exponentially with the course of time and calculated dehydration rate constant values varies with temperature with an Arrhenius-type relationship, which had been expected in the chemical reaction kinetics.<br/> Influence of air velocity for the dehydration rate constant under the constant temperature (45℃) showed interesting results. For the range 1.0m/sec to 2.0m/sec, dehydration rate constant values are increased with the air velocity, but for the 2.0 to 3.1m/sec, dehydration rate constant values are decreased which were caused by case hardening.<br/> One of the selected conditions in the optimal dehydration range, temperature 50℃, air velocity 2m/see, and its measured humidity 38-41%, mathematical model of dehydration curve and dehydration rate equations were developed and the resulting kinetic models were X=6.94 e^(-0.345t) and dx/dt = -2.39 e^(-0.345t)

정유조건이 옥로차 품질에 미치는 영향

박장현(Jang Hyun Park),조덕봉(Duk-Bong Cho),김석언(Suk-Wean Kim),임근철(Keun-Cheol Lim),최형국(Hong-Koog Choi) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.1

옥로차 제조에 쓰인 차나무 잎은 백아중이 29.4 g, 출개도 77.8%, 엽수분이 79.5%였다. 75℃, 30분 처리가 다른 처리 조건에 비해 완제품의 수율이 높았으며, 총질소, theanine, glutamic acid, arginine 엽록소 함량이 많았고, 탄닌함량이 낮았다. 또한 75℃, 30분 정유처리가 관능평가에서 타처리보다 6~12점 더 높아 양호하였다. 결론적으로 75℃, 30분 정유처리가 제다품질 및 관능평가에서 우수하여 가장 양호한 정유조건이었다. Moisture content was 79.5%, banjhi shoot was 77.8% of the total and the weight was 29.4 g/100 buds in the harvested plant leaves used for manufacturing Okro tea. Okro tea heated at 75℃ for 30 min showed the best quality among all the treatmants. Chemical components such as total nitrogen, theanine, arginine and chlorophyll were high in the tea treated at 75℃ for 30 min compare with those of other treatments. The sensory evalution test in terms of appearance, shape, color, and taste showed greater preferences in Okro tea treated at 75℃ for 30 min than those of other treatments. The results suggested that heat treatment at 75℃ for 30 min was the best condition for the final rolling process in manutacturing of Okro tea.

표고버섯(Lentinus edodes)추출물의 항균활성

김용두 ( Yong Doo Kim ),김경제 ( Kyung Je Kim ),조덕봉 ( Duk Bong Cho ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2003 한국식품저장유통학회지 Vol.10 No.1

가루녹차 첨가가 제면 특성에 미치는 영향

박장현(Jang Hyun Park),김영옥(Yong-Ok Kim),국용인(Yong-In Kug),조덕봉(Duk-Bong Cho),최형국(Hong-Kook Choi) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.7

녹차를 이용한 기능성 면류를 제조하기 위해서 가루녹차를 밀가루에 1, 2, 3, 5, 7.5 및 10% 첨가하여 제조한 생면의 품질 특성 변화를 조사하였다. 가루녹차의 첨가 농도가 증가함에 따라 아밀로그래프상의 호화개시 온도는 증가하였고, 최고 점도와 최종 점도는 감소하였다. 조리면의 성질도 가루 녹차 첨가량이 증가함에 따라 무게와 부피는 상대적으로 감소함을 보였고, 탁도는 증가하였다. 표면색의 측정 결과 L값과 a값은 감소하였고, b값은 증가하였다. 조리면에 대한 TPA(texture profile analysis) 결과 가루녹차 2% 첨가까지는 견고성, 부착성, 탄력성, 씹힘성이 증가하였으나 3% 첨가부터 감소하였으며, 응집성은 첨가량이 증가함에 따라 감소하였다. 조리면의 관능검사 결과 가루녹차 1% 첨가시에 가장 좋은 품질로 평가되었다. The study was to investigate the quality of wet noodle added with the powder green tea. The wet noodles were prepared to the ratio of 1, 2, 3, 5, 7.5 and 10% (w/w) of the powder green tea based on a flour weight. The initial pasting temperature in an amylograph was increased as the increase of the powder green tea, while peak and final viscosity as the increase decreased. The weight and volume of cooked noodles were decreased, and turbidity of soup was increased with the addition of the powder green tea. L and a values of wet noodles were decreased with the addition of the powder green tea, and b value was increased. Texture profile analysis of cooked noodle showed a increase of hardness, cohesiveness, springiness, chewiness up to 2% powder green tea, but decreased from 3% power green tea. However, adhesiveness decreased as the increase of the powder green tea. From the sensory evaluation, the wet noodles included 1% powder green tea were similarly evaluated as the noodle used whole wheat flour.

공기 접촉에 의한 분유 중의 유효 Lysine 함량 변화

조덕봉,조남철 광주보건대학 1987 論文集 Vol.12 No.-

The Change of available lysine contents for six different manufactured dried milk powders were tested at 10℃, 25℃, and 35℃ for 5 weeks. The results are follow : 1. Available lysine contents of dried milk powder was A, J, N, M, S, and MG, respectively. 2. One week later, available lysine contents of the all six dried milk powders was rapidly decreased at constant temperature 10"C, 25℃, 35℃. 3. Dried milk powders kept at 10"C was decreased 57-64% for 5 weeks, and that kept at 25℃ and 35℃ was almost extinguished.

食醋酸醱酵에 關한 硏究 : 미과 제조시 폐기되는 찹쌀가루를 이용하여 Utilizing of Glutinous Rice Powder Disused from Migwa Making

조덕봉 광주보건대학 1976 論文集 Vol.3 No.-

This study deals the fermentation of the glutinous rice powder which, is disused from Migwa making- for the manufacturing of vinegar. The alcoholic fermentation was made first and the acetic one was made after the former one. Through these fermentations, the following- results are obtained. 1. During the cycling of the sample fermented liguor through the generator, the amount of acetic acid was increased per cycle and reached the maximum in the fourth cycle. In other word, Acetobacter strain i. e. Aa-28 became 4.7%. 2. By means of the addition of 1 % phosphate to the acetic fermented liguor, the acetic fermentation was made rapid, the amount of acetic acid was increased, and Aa-28 became 5.3% in the third cycle. 3. Addition of 1 % phosphate and 20% apple cider vinegar to the fermented liguor increased both the rate and efficiency of acetic acid fermentation. And Aa-28 became 5.5% in the third cycle.

표고버섯의 熱風乾燥速度論에 關한 硏究

조덕봉,김동필,최춘순 광주보건대학 1981 論文集 Vol.6 No.-

Dehydration phenomena has been studied for the shiitake mushroom Lentinus edodes sanryun No. 1, through which examine the effect of temperature and air velocity and derivation of its kinetics. Temperature effect for the dehydration rate constant were examined under the constant air velocity (1.5m/sec) with the variation of temperature from 40℃ to 55℃. Water content were reduced exponentially with the course of time and calculated dehydration rate constant values varies with temperature with an Arrhenius-type relationship, which had been expected in the chemical reaction kinetics. Influence of air velocity for the dehydration rate constant under the constant temperature (45℃) showed interesting results. For the range 1.0m/sec to 2.0m/sec, dehydration rate constant values are increased with the air velocity, but for the 2.0 to 3.1m/sec, dehydration rate constant values are ddecreased which were caused by case hardening. One of the selected conditions in the optimal dehydration range, temperature 50℃ air velocity 2m/sec, and its measured humidity 38~41%, mathematical model of dehydration curve and dehydration rate equations were developed and the resulting kinetic models were, X=6.94e^(-0.345t) and dX/dt=-2.39 e^(-0.345t).

양송이 지면재배법 개발 연구

조덕봉,김재창,최충식 광주보건대학 2003 論文集 Vol.28 No.-

Agaricus bisporus is the mushroom which has the oldest history in the artificial cultivation, known to be started from the 16th century in France. We used the way that was moved the culture ground to the other place in the cultivation in its infancy. An wild mushroom develops on the ground which contains organic matters such as stable manure, wheat straw, and grass leaf, and the development period is spring and autumn. It is assumed that the mushroom is closely related to the soil from the raise of the spawn to the development of mushroom, and it has strong affinity to the soil. We have done the ground cultivation for Agaricus bisporus which has strong affinity to the soil to minimize the production cost, and the result is that; 1. Temperature of the greenhouse was 21∼33℃ and that of culture ground was 20∼27℃ when we cultivated the mushroom in summer. 2. While we cultivated it in autumn, the temperature of the greenhouse was 14∼28℃, and that of culture ground was 16∼25℃. 3. While the summer cultivation, it took 67 days from the building of the culture ground to the development of the first mushroom, and the case of the autumn cultivation, it took 71days. 4. The suitable variety for the ground cultivation was summer Agaricus bisporus 1-Ho in summer, and Agaricus bisporus 707-Ho in autumn. 5. The amount of mushroom which was producted by the ground cultivation was less than that of mushroom producted by the shell-using cultivation(ground cultivation : 50㎏/3.3㎡, shell-using cultivation : 60㎏/3.3㎡)