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손찬욱 ( Chan Wok Son ),김혜정 ( Hye Jeong Kim ),이윤진 ( Yun Jin Lee ),김미리 ( Mee Ree Kim ) 한국식생활문화학회 2008 韓國食生活文化學會誌 Vol.23 No.6
This study was carried out to investigate the quality characteristics and antioxidant activity of the black sesame Dasik-added spirulina (0, 10, 20, 30%). Black sesame Dasik with 30% spirulina showed a higher moisture content compared to control. L, a and b values of Hunter color system were decreased significantly according to the addition of spirulina (p<0.05). Hardness and gumminess analyzed by TPA (Texture profile analyzer) were increased significantly according to the addition of spirulina (p<0.05). The antioxidant property of black sesame Dasik increased according to the addition of spirulina: IC50 values of DPPH (1,1-diphenyl-2-picrylhydrazyl) and hydroxyl radical scavenging activity of the control was 112.3 g/mL and 56.2 mg/mL, respectively, whereas those of Dasik with 30% addition of spirulina was 58.2 mg/mL and 45.7 mg/mL, respectively. Sensory evaluation results showed that the overall acceptability was not significantly different up to 20% addition of spirulina, compared to that of the control. Based on these results, it was suggested that the addition of spirulina to black sesame Dasik was appropriated up to 20% for quality improvement with antioxidant activity.
손찬욱 ( Chan Wok Son ),전미라 ( Mi Ra Jeon ),김민희 ( Min Hee Kim ),김미리 ( Mee Ree Kim ) 한국식품조리과학회(구.한국조리과학회) 2008 한국식품조리과학회지 Vol.24 No.6
마늘 고유의 독특한 맛과 냄새로 인한 관능적 품질 저하로 식품산업에서 마늘의 활용성 감소를 개선하고, 현대인의 부족한 칼슘섭취를 보완해 줄 영양성과 기능성을 더욱 부각시킨 마늘 식품소재를 개발하기 위하여 녹차, 숯과 마늘을 고온고압 가열처리한 뒤 탄산칼슘, 젖산칼슘, 구연산칼슘, 칼슘믹스, 칼슘파우더를 2% 첨가하여 칼슘첨가 녹차마늘 페이스트를 제조한 후 이화학적, 관능적 특성 및 항산화성을 평가하였다. 탄산칼슘, 칼슘믹스, 칼슘파우더를 첨가했을 때 pH 증가와 적정산도의 감소폭이 커졌으며, 점도 역시 칼슘을 첨가했을 때 높아졌다. 당도는 칼슘 첨가에 따른 유의적 차이가 없었으며, 색도는 명도, 적색도, 황색도 모두에서 유의적으로 증가 하였다(p<0.05). DPPH radical 소거능 및 Hydroxyl radical 소거능에 대한 항산화 활성에서는 칼슘을 첨가했을 때 증가하여 칼슘이 산화를 방지해주는 것을 알 수 있었다. 또한 7점 척도법으로 마늘맛과 마늘 냄새 특성에 대한 강도검사를 실시한 결과 마늘 냄새에 있어서는 대조구가 5.3점, 탄산칼슘 2.6점, 젖산칼슘 3.2점, 구연산 칼슘 2.2점, 칼슘믹스 4.3점, 칼슘파우더 4.1점이며, 마늘 맛에 있어서는 대조구가 5.1점, 탄산칼슘 3.0점, 젖산칼슘 3.5점, 구연산칼슘 3.2점, 칼슘믹스 3.5점, 칼슘 파우더 3.4점으로 나타나 탄산칼슘과 구연산 칼슘을 첨가 했을 때 마늘의 고유의 매운 맛과 향이 적게 느껴지는 것으로 나타났다. 이러한 결과를 바탕으로 칼슘첨가 녹차 마늘 페이스트는 관능적 품질과 기능성을 높인 마늘첨가 가공제품의 개발에 있어서 유용한 식품 소재로서의 가능성을 가지고 있다고 사료된다. The aim of this study was to evaluate the quality characteristics and antioxidant activities of green tea garlic paste added calcium. Garlic was heated with green tea and charcoal at high temperature (120℃) and high pressure (1.5 kgf/cm2) for 20 min, and then added several calcium sources (calcium carbonate, calcium citrate, calcium lactate, mixed calcium, calcium powder). Calcium carbonate, mixed calcium or calcium powder significantly increased pH of green tea garlic paste (p<0.05). All kinds of calcium sources significantly increased the viscosity of green tea garlic paste (p<0.05). Solid soluble content of green tea garlic paste was increased only in calcium citrate and calcium powder groups. Lightness, redness and yellowness of green tea garlic paste with calcium were increased, compared with control group (green tea garlic paste without calcium). The antioxidant activities by DPPH and hydroxyl radical scavenging activity of green tea garlic paste added calcium citrate, calcium lactate or calcium carbonate group were much higher than those of the other control groups. The garlic odor and garlic taste by sensory test were significantly weaker in calcium carbonate or calcium citrate group (p<0.05). Based on these results, it was suggested that calcium carbonate or calcium citrate is appropriate material for deodorizing and fortifying agent for green tea garlic paste.
Effect of Cultivars and Cooking Methods on the Trypsin Inhibitor Activities of Potatoes
Mi Yeon Kim,Chan Wok Son,Hyun Jung Shim,Jeung Hee Lee,Kun Jong Lee,Dai-Eun Sok,Hyoung Chin Kim,Hwan Mook Kim,Mee Ree Kim 한국식품과학회 2008 Food Science and Biotechnology Vol.17 No.1
The trypsin inhibitor activities (TIA) of various potato cultivars were evaluated by measuring the inhibition of trypsin inhibitor activity using N-benzoyl-DL-arginine-p-nitroanilide (BAPNA) as substrate. The TIA values of 5 potato cultivars (1.99 to 2.88 mg/g) were significantly different among cultivars (p<0.05). When the TIA values of commercially processed potatoes were determined, no TIA was detected. During cooking, the IT<sub>50</sub> (time required to reach 50% inhibition of TIA) values were decreased as heating temperature and time increased. The IT<sub>50</sub> of moist heating was estimated to be 0.34 min at 100℃, whereas for deep-fat frying the IT50 was 0.13 min at 180oC and 5.28 min for oven baking at 100℃. The IT50 value of microwave cooking was 0.194 min at medium heat, and which was similar to that of pressure cooking at 120℃ (0.185 min). Moreover, there was a negative relationship between temperature (≥80℃) and IT<sub>50</sub>values (R2=0.99, p<0.01). The TIA of potato was completely inactivated by moist heating at 100℃within 5 min, whereas the pressure cooking at 120℃ and deep-fat frying at 180℃ within 60 and 30 sec, respectively. Based on our results, deep-fat frying is the most effective cooking method to reduce TIA in potatoes.
Seo, Hee-Jung,Son, Chan-Wok,Lee, Ki-Ho The Korean Society of Animal Reproduction 2009 Reproductive & developmental biology Vol.33 No.4
A cell frequently utilizes glucose as a fuel of energy and a major substrate of lipid and protein syntheses. A regulation of glucose movement into and out of the cells is precisely controlled by cooperative works of passive and sodium-dependent active processes. At least 13 glucose cotransporter (Slc2a, GLUT) isoforms involve in passive movement of glucose in cells. The efferent ductules (EDs) play in a number of important functions for maintenance of male fertility. In the present study, using real-time PCR analysis, we determined gene expression of five Slc2a isoforms in the EDs. In addition, we compared expression levels of these Slc2a isoforms according to postnatal development ages, 1 week, 2 weeks, 1 month, and 3 months. Results from the current study showed that expression of Slc2a1, Slc2a3, and Slc2a5 mRNAs reached the highest levels at 1 month of age, followed by a transient decrease at 3 months of age. In addition, the level of Slc2a4 mRNA reminded at steady until 1 month of age and was significantly reduced at 3 months of age, whereas the highest level of Slc2a 8 mRNA was detected at 2 weeks of age. Data from the present study indicate a differential expression of various Slc2a isoforms in the ED according to postnatal ages. Thus, it is believed that glucose movement through the epithelial cells in the ED would be regulated by the coordinated manner among Slc2a isoforms expressed at a given age.
Cheong, Sun-Hee,Kim, Mi-Yeon,Son, Chan-Wok,Kim, Min-Hee,Lee, Yun-Jin,Kim, Mee-Ree Korean Society of Food Culture 2008 Food Quality and Culture Vol.2 No.2
The principal objective of this study was to assess the anti oxidative activities of Petasites japonicus against oxidative stress in bovine brain tissue. Petasites japonicus is found with a relatively widespread distribution, and is cultivated as a culinary vegetable in Korea. Petasites japonicus samples were dried either by freeze-drying or by hot air-convection drying ($80^{\circ}C$), then evaluated for their anti oxidative activity by measuring 1-dipheny-1,2-picrylhydrazyl (DPPH) radical scavenging, and by measuring thiobarbituric acid-reactive substances (TBARS) in brain homogenates subjected to $Fe^{2+}$-mediated lipids with or without the addition of botanical extract. Hot air convection-drying resulted in a slight increase in the extraction yield as compared with freeze-drying. However, total phenol and flavonoid contents in freeze-dried Petasites japonicas were significantly higher than those of hot air convection-drying. Freeze-drying increased the free radical scavenging activity of Petasites japonicas, leaves, and stems by 52.6, 28.6, and 248.0%, as compared with hot air convection-drying. Additionally, the $IC_{50}$ values measured by TBARS in hot air convection-dried Petasites japonicas, leaves, and stems were increased by 36.0, 31.6, and 15.9%, as compared to those of freeze-drying. Although anti oxidative activity was reduced slightly by heat processing in Petasites japonicas, freeze-drying for each portion of Petasites japonicus was the most appropriate for use as a functional food and pharmaceutical material.