Microstructural and Melting Characteristics of Imitation Cheese Analog

송재철,박현정,Song, Jae-Chul,Park, Hyun-Jeong Korean Society of Food Science and Technology 1986 한국식품과학회지 Vol.18 No.1

탈유당 탈지분유만으로 조제한 모방치-즈는 칼슘카제인 단백질로 만든 제품에 비하여 용융면적이 현저히 감소하였으며 단백질원이 용융면적을 변화시키는 주요한 요인이라는 사실이 통계학적으로 규명되었다. 비슷한 결과로 용융온도도 사용된 단백질원에 따라 현저한 차이를 나타내었다. 모방치-즈제품의 미시적 조직검경에서 탈유당 탈지분유의 첨가량을 감소시키면 치-즈제품의 조직은 보다 균일하고 지방구의 분산정도도 탈유당 탈지분유 단독 사용시보다 양호하여 치-즈제품의 주원료인 대체 단백질원으로 탈유당 탈지분유의 부분사용이 가능하였다. The imitation processed cheese (IPC), formulated with delactosed non fat dry milk (DENFDM) only, showed the smallest melting area. Calcium caseinate sample showed the largest spread. Satistically protein source as a major ingredient for the IPC yielded significantly different melting areas. In a similar fashion, initial melting temperature was markedly and significantly influenced by protein source. In effect of addition of DENFDM on microstructure of IPC analog revealed that as the fraction of DENFDM was decreased, the network was much more uniform and the fat globules were also better dispersed compared to DENFDM cheese analog. Therefore the results of this study help predict that melting and microstructural characteristics are largely but not solely dependent on the protein source. The DENFDM has a potential beneficial effect as a partial replacement of caseinate in the formation of IPC to characteristic close to processed cheese.

당귀추출물 전처치가 Rat의 혈중 알코올 및 알데히드 농도에 미치는 영향

송재철,박정미,김상우,정우상,Song, Jae-Chul,Park, Jung-Mi,Kim, Sang-Woo,Lee, Hee-Sul,Jung, Woo-Sang 대한한방내과학회 2002 大韓韓方內科學會誌 Vol.23 No.2

Objectives : Our study was designed to assess whether the extract of Angelica gigas can lower serum alcohol and acetaldehyde concentration in drunken rats. Methods : We divided Sprague-Dawley male rats into 3 groups of a Vehicle control, Positive control and Angelica gigas group. Serum alcohol and acetaldehyde levels were checked at baseline, 0.5, 1, 2 and 4 hours after drinking ethanol. Independent t-test was performed to assess the difference of the serum concentrations between the Angelica gigas induced group and the control group. Results : Angelica gigas lowered the serum acetaldehyde concentration. However, it did not lower alcohol concentration effect. Conclusions : We assume that Angelica gigas could be effective for alcohol induced hangover.

순악구개열환자에서의 외과적 악교정술의 검토(증례보고)

송재철,이근호,장현중,김진수,이상한,Song, Jae-Chul,Lee, Geon-Ho,Jang, Hyun-Joong,Kim, Chin-Soo,Lee, Sang-Han 대한악안면성형재건외과학회 1993 Maxillofacial Plastic Reconstructive Surgery Vol.15 No.4

본 교실에서는 이전에 구순 및 구개성형술을 받은 2명의 상악골 발육부전 환자에서 각각 상하악 동시 이동술과 상악 단독 이동술을 시행하여 다음과 같은 결과를 얻었다. 1. 술후 상악골은 상방으로 이동한 후 다시 하방으로 이동하였으며 후방으로의 재발은 비교적 작았다. 2. 두 증례 모두 술후 하악골의 전방 재발이 많았다. 3. 순악구개열환자의 외과적 교정술에 있어서 술후 안정성을 높일 방법들이 강구되어야 할것으로 사료된다. Two patients with maxillary developmental deficiency who have previously undergone cheiloplasty and palatoplasty were operated on by simultaneous two jaw surgery and maxillary advancement surgery respectively. And the following results were obtained. 1. After the operation, maxilla shifted superiorly, and then inferiorly without noticible posterior relapse. 2. Postoperative mandibular relapse to the anterior direction was evident in both cases. 3. It is highly suggested that definitive measures to enhance postoperative stability in orthognathic surgery on the cleft lip and palate patients be developed.

褥瘡의 治療에 관한 문헌적 고찰

송재철,정석희,이종수,신현대,김성수,Song, Jae-chul,Chung, Seok-hee,Lee, Jong-soo,Shin, Hyun-dae,Kim, Sung-soo 대한한방안이비인후피부과학회 2000 한방안이비인후피부과학회지 Vol.13 No.1

Pressure sore is an area of ulceration and necrosis of the skin and underlying tissues usually occuring over the bony prominences of the body after prolonged or often repeated pressure. We reviewed and summarized the published articles and treatise on the treatment of pressure sore. The results were as follows : 1. Pressure sore occur due to prolonged or often repeated pressure. So it is better than decubitus ulcer that is called pressure sore. 2. The most common lesions of pressure sore are sacrum, ischial tuberosity, greater trochanter. 3. The cause of pressure sore are change of comprehension. urine, moisture, change of the ability of activity and exercise, shearing force. 4. The elements to influence on wound healing are collagen accumulation velocity, nutrition condition, Vitamine C, copper, iron. oxygen pressure, steroids, cell-toxic drug, radiation. 5. Non-operative treatments are managements of skin such as avoiding consistant pressure, dressing, preventing moisture, understanding patient and protecter, preventing spasm, improvement of systemic nutrition condition. 6. Operative treatements are debridement, suture, skin transplantation, muscle flap and musculaocutaneous flap surgery. Recently V-${\Gammer}$ advancement surgery in use of muscle and musculocutaneous flap is generally maded. 7. Complications of post-operation are wound rupture, infection, disappearance of transmitted skin, necrosis of flaps.

모과 - 사과 혼합청징음료 제조에 관한 연구

송재철(Jae Chul Song),조은경(Eun Kyung Cho),박현정(Hyun Jeong Park) 한국산업식품공학회 2002 산업 식품공학 Vol.6 No.1

N/A N/A

모과의 음료소재 가공적성에 관한 연구

송재철(Jae Chul Song) 한국산업식품공학회 2002 산업 식품공학 Vol.6 No.1

N/A N/A

체감의이인탕(體減薏苡仁湯)이 비만유도 흰쥐의 체중,지방조직, 혈액변화, leptin과 Uncoupled protein에 미치는 영향

송재철 ( Jae Chul Song ),김길수 ( Kil Su Kim ) 한방비만학회 2001 한방비만학회지 Vol.1 No.1

In Oriental medicine, there has been a theory that the deficiency of the Qi(氣) and the Phlegm(濕)-Damp(痰) bring Obesity. And so a clinically representative herb-medicine of the obesity treatments is Chegameyiin-tang. We observed the effects of Chegameyiin-tang on the fat tissues and what the function of Chegameyiin-tang is. These experimental studies were designed to investigate the effects of Chegameyiin-tang on the weight and lipid metabolism of obesity rats induced by high fat diet. And what is changed in the blood and how the leptin and uncoupled protein is affected. The measurement has been performed on (1) the weight of obese rats fed high fat diet, (2) the average size and number of epididymal fat cells, (3) the total cholesterol, triglyceride, glucose, and free fatty acids in the blood, and (4) the leptin and uncoupled protein in the blood are observed. 1. In the sample group, the weight decrease occured significantly throughout the whole research period than that of control group. 2. In the sample group, epididymal fat weight showed significantly decrease in the 8th and 14th weeks than that of control group. 3. In the sample group, epididymal fat cell size was decreased significantly in the 8th and 14th weeks than that of control group. 4. In the sample group, total cholesterol, triglyceride and glucose increased rather than control group in 8 weeks, those decreased significantly in 14 weeks. 5. In the sample group, free fatty acids and insulin increased rather than control group in 8 weeks, those showed some decrease in 14 weeks. 6. In the sample group, leptin decreased significantly than control group in 8, 14 weeks. Uncoupled protein showed some decrease in 8 weeks, that decreased significantly in 14 weeks.

Hydrocolloid를 첨가한 연화 다시마 Paste의 품질 안정성

송재철 ( Jae Chul Song ),박현정 ( Hyun Jeong Park ) 한국식품영양학회 2004 韓國食品營養學會誌 Vol.17 No.3

융합주에 의한 치즈 숙성시 성분변화와 조직 특성

송재철(Jae-Chul Song),김정순(Jeong-Soon Kim),박현정(Hyun-Jeong Park),신완철(Wan-Chul Shin) 한국식품영양과학회 1997 한국식품영양과학회지 Vol.26 No.6

치즈 숙성과정에 일어나는 성분변화와 미세조직을 관찰하여 숙성기간 단축을 위한 융합주의 이용 가능성을 검토하였다. 치즈숙성 중의 수분감소는 균종에 따라 큰 차이를 나타내지 않았다. 단백질의 경우에는 숙성이 경과됨에 따라 L. helveticus, fusant, L. bulgaricus를 처리 치즈 순으로 함량의 증가를 나타내었다. 모든 균주는 숙성기간 중 지방의 감소량을 보였으나 특히 7일 이후에는 심하게 나타났다. pH는 모든 균주숙성경과에 따라 서서히 감소하였으며 적정산도는 9일과 15일 사이에 가장 많이 증가하였다. 광학현미경에 의한 미세조직 관찰에서는 숙성지간에 따라 융합주는 타 균주들과 비슷한 변화를 나타내었으며 단백질과 지방이 분해됨을 확인하였다. 전자현미경적 관찰에서 모든 시료는 숙성기간에 따라 카제인 망상조직의 single bond의 절단으로 치즈표면은 부드럽고 smooth하며 성분 상호간의 반응으로 조직은 균일하게 변하였다. 연구 결과를 종합하면 융합주는 성분변화와 조직의 검사에 다른 균주와 비슷한 결과를 나타내었으므로 치즈 숙성 기간 단축을 위해 부분적으로 유산균과 대체 또는 혼용할 수 있을 것으로 사료된다. This study was carried out to elucidate the utilization of the fusant, for shortening the ripening time by making an observation of the microstructure and the profile of component change. In ripening cheese, moisture content of the sample treated with tested strain is not a remarkable difference among the test samples. With an increase of the ripening time, L. helveticus showed the highest increase in protein content, followed by fusant, and then L. bulgaricus. The fat content of all starters was gradually decreased while it was rapidly decreased after 7 days. The pH of all starters was gradually decreased when the ripening time increased. The titratable acidity was greatly increased between a 9th day and a 15th day ripening. In investigating the light microscopic microstructure of ripened cheese samples, the sample treated. with fusant indicated little difference from the other starters in decomposition of protein and fat components by microbial enzymes. In SEM observation, the structure of all cheese samples was uniform and the rough texture was converted into smooth texture by the interaction of cheese components and the abscission of single bond in casein matrix when the ripening time is increased. The fusant showed similar results in the examination of component change and its microstructure compared with the other starters. Therefore, it was revealed that the fusant can be partially used as a cheese starter instead of conventional starters by replacing them or combining them together with the other starters for shortening the ripening time.

Sialie acid 의 감소가 탈지분유의 단백 용해도에 미치는 영향

송재철(Jae-Chul Song),박현정(Hyun-Jeong Park),이재영(Jae-Yeoung Lee) 한국식품과학회 1987 한국식품과학회지 Vol.19 No.1