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- 검색키워드
- 저자 : Gur-Yoo Kim (검색결과 35 건)
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Gur-Yoo Kim,Jaehak Lee,Seungtae Lim,Hyojin Kang,Sung-Il Ahn,Jin-Woo Jhoo,Chang-Six Ra 한국축산식품학회 2019 한국축산식품학회지 Vol.39 No.5
This study aimed to extend the retention of flavor in coffee-containing milk beverage by microencapsulation. The core material was caramel flavor, and the primary and secondary coating materials were medium-chain triglyceride and maltodextrin, respectively. Polyglycerol polyricinoleate was used as the primary emulsifier, and the secondary emulsifier was polyoxyethylene sorbitan monolaurate. Response surface methodology was employed to determine optimum microencapsulation conditions, and headspace solid-phase microextraction was used to detect the caramel flavor during storage. The microencapsulation yield of the caramel flavor increased as the ratio of primary to secondary coating material increased. The optimum ratio of core to primary coating material for the water-in-oil (W/O) phase was 1:9, and that of the W/O phase to the secondary coating material was also 1:9. Microencapsulation yield was observed to be approximately 93.43%. In case of in vitro release behavior, the release rate of the capsules in the simulated gastric environment was feeble; however, the release rate in the simulated intestinal environment rapidly increased within 30 min, and nearly 70% of the core material was released within 120 min. The caramel flavor-supplemented beverage sample exhibited an exponential degradation in its flavor components. However, microcapsules containing flavor samples showed sustained flavor release compared to caramel flavor-filled samples under higher storage temperatures. In conclusion, the addition of coffee flavor microcapsules to coffee-containing milk beverages effectively extended the retention of the coffee flavor during the storage period.
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Effect of Antioxidant Addition on Milk Beverage Supplemented with Coffee and Shelf-life Prediction
Gur-Yoo Kim,Jaehak Lee,Seungtae Lim,Hyojin Kang,Sung-Il Ahn,Jin-Woo Jhoo,Chang-Six Ra 한국축산식품학회 2019 한국축산식품학회지 Vol.39 No.6
This study aimed to extend the shelf-life of coffee-containing milk beverage by adding Theobroma cacao (cacao nibs) extract. To prepare the beverage sample containing cacao nibs extract, 0.8% cacao nibs hydrothermal extract was aseptically injected. Qualitative changes in the beverage samples, including antioxidant effect, peroxide value (POV), caffeine content, and sensory parameters were monitored regularly during storage at 10℃, 20℃, and 30℃ for 4 wk. The inclusion of cacao nibs extract produced higher antioxidant activity compared to the control. As the storage temperature increased, the POV of all samples increased. Samples with cacao nibs extract generally displayed lower POV than the control. The caffeine content of all samples tended to decrease during storage, with the decrease accentuated by higher storage temperatures. In the shelf-life prediction using the Arrhenius model, the kinetic regressions of the cacao nibs extract-added sample and control were YPOV=1.2212X– 2.1141 (r2=0.9713) and YPOV=1.8075X–2.0189 (r2=0.9883), respectively. Finally, the predicted shelf-life of cacao nibs-added group and control to reach the quality limit (20 meq/kg POV) were approximately 18.11 and 12.18 wk, respectively. The results collectively indicate that the addition of cacao nibs extract extends the shelf-life of the coffee-containing milk beverage and heightened the antioxidant effect.
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Effects of Germinated Brown Rice Addition on the Flavor and Functionality of Yogurt
Kim, Mi-Hye,Ahn, Sung-Il,Lim, Chan-Mook,Jhoo, Jin-Woo,Kim, Gur-Yoo Korean Society for Food Science of Animal Resource 2016 한국축산식품학회지 Vol.36 No.4
This study aimed to investigate the functional and physicochemical properties of yogurt, supplemented with germinated brown rice (GBR) containing γ-aminobutyric acid (GABA), during storage. GBR was produced by soaking brown rice at 30℃, and saccharified germinated brown rice (SGBR) was produced by treating brown rice with α- and β-amylase for 1 h, at 80℃ and 60℃, respectively. Yogurt was manufactured using a commercial starter (YC-X11, CHR. Hansen, Denmark) at 37℃ for 12 h. The fatty acids and GABA contents were analyzed using GC and HPLC, respectively. The fatty acids in the cereal samples consisted of oleic, linoleic, and palmitic acid. The portion of oleic acid was the highest, at 35.65% in GBR, and 32.16% in SGBR. During germination, the oleic acid content increased, whereas linolenic and palmitic acid contents from GBR tended to decrease. Although the portion of saturated fatty acids, such as stearic and myristic acid, decreased significantly (p<0.05), that of unsaturated fatty acids, such as oleic and linoleic acid, increased with an increase in supplementation of BR, GBR, or SGBR in the yogurt. The yogurt, supplemented with cereal samples, showed a tendency of an increase in the concentration of GABA with an increase in the supplementation of the cereal samples. However, yogurt supplemented with GBR showed the highest concentration of GABA, regardless of the supplementation of the cereal samples. These results indicated that yogurt supplemented with BR, GBR, or SGBR could be a promising dairy product.
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Hana Kim,Sung-Il Ahn,Jin-Woo Jhoo,Gur-Yoo Kim 한국축산식품학회 2018 한국축산식품학회지 Vol.38 No.4
This study was conducted to compare the anti-allergic effects of a whey protein concentrate (WPC) and WPC hydrolysate. WPC hydrolysate was prepared using enzymatic digestion for 8 h with trypsin and α-chymotrypsin, after which it was freezedried. The allergic parameters assessed in rat basophilic leukemia (RBL)-2H3 cells were degranulation and release of β-hexosaminidase, release of tumor necrosis factor (TNF)-α, and changes in the expression of IL-1β, IL-4, and IL-10 by real time polymerase chain reaction (PCR). During preparation of the WPC hydrolysate, hydrolysis increased rapidly from 0 to 10 min and then gradually increased slowly from 1 h onwards, achieving a final degree of hydrolysis of 78.50%. The SDS-PAGE analysis revealed a reduction in the intensity of several protein bands in the WPC hydrolysate compared to the WPC. IgEinduced β-hexosaminidase release from RBL-2H3 cells was decreased to a higher degree following treatment with the hydrolysate compared to WPC treatment. W500 (500 μg/mL WPC) showed the least inhibition of β-hexosaminidase release, but there was no significant difference between W500 and W1000 (1,000 μg/mL) (p<0.05). H1000 (1,000 μg/mL WPC hydrolysate) inhibited β-hexosaminidase release by 39%. Compared to the control, treatment with H1000 decreased TNF-α secretion to 11.87 pg/mL. The gene expression levels of IL-1β, IL-4, and IL-13 were all significantly decreased in hydrolysate (p<0.05). In the case of IL-1β and IL-4, the expression levels in W1000 treated cells were decreased by 73.67% and 65%, respectively, and that of IL-13 was decreased by 66.43% compared to the control.
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최용범,김거유(Kim Gur Yoo),권재혁(Jae-Hyouk Kwon) 한국환경보건학회 2008 한국환경보건학회지 Vol.34 No.6
This study was undertaken to establish the biological reaction characteristics of the marine products industry wastewater which contains high concentrations of organic matter and saline. As the S/I is varied from 0.3 to 1.2, the results were follows : the observed ultimate anaerobic biodegradability varied from 72.0 to 88.0%, the first order reaction rate varied from 0.1735 to 0.3420 day−1 and the second order reaction rate varied from 0.0132 to 0.0295 day−1. When S/I was 0.9, the first order reaction rate had a maximum value, but the variations of the second order reaction rate were less than 1st-order reaction rate. When the operation time exceeded 2 days the gas production rapidly increased. The source of this rapid increase was due to that the activity of the granular sludge used in this study being faster than that of conventional sludge. Under aerobic condition, the characteristics of organic matter were as follows: the marine industry wastewater used in this study contained about 81%of biodegradable matter, and it was divided into readily biodegradable COD(Ss), slowly biodegradable COD(Xs), soluble COD(Si) and inert suspended COD (Xi). The percentages of each COD were 87.3%, 23.9%, 6.4% and 12.4% respectively. This study was undertaken to establish the biological reaction characteristics of the marine products industry wastewater which contains high concentrations of organic matter and saline. As the S/I is varied from 0.3 to 1.2, the results were follows : the observed ultimate anaerobic biodegradability varied from 72.0 to 88.0%, the first order reaction rate varied from 0.1735 to 0.3420 day−1 and the second order reaction rate varied from 0.0132 to 0.0295 day−1. When S/I was 0.9, the first order reaction rate had a maximum value, but the variations of the second order reaction rate were less than 1st-order reaction rate. When the operation time exceeded 2 days the gas production rapidly increased. The source of this rapid increase was due to that the activity of the granular sludge used in this study being faster than that of conventional sludge. Under aerobic condition, the characteristics of organic matter were as follows: the marine industry wastewater used in this study contained about 81%of biodegradable matter, and it was divided into readily biodegradable COD(Ss), slowly biodegradable COD(Xs), soluble COD(Si) and inert suspended COD (Xi). The percentages of each COD were 87.3%, 23.9%, 6.4% and 12.4% respectively.
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Effects of Germinated Brown Rice Addition on the Flavor and Functionality of Yogurt
Mi-hye Kim,Sung-il Ahn,Chan-mook Lim,Jin-woo Jhoo,Gur-yoo Kim 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.4
This study aimed to investigate the functional and physicochemical properties of yogurt, supplemented with germinated brown rice (GBR) containing γ-aminobutyric acid (GABA), during storage. GBR was produced by soaking brown rice at 30°C, and saccharified germinated brown rice (SGBR) was produced by treating brown rice with α- and β-amylase for 1 h, at 80°C and 60°C, respectively. Yogurt was manufactured using a commercial starter (YC-X11, CHR. Hansen, Denmark) at 37°C for 12 h. The fatty acids and GABA contents were analyzed using GC and HPLC, respectively. The fatty acids in the cereal samples consisted of oleic, linoleic, and palmitic acid. The portion of oleic acid was the highest, at 35.65% in GBR, and 32.16% in SGBR. During germination, the oleic acid content increased, whereas linolenic and palmitic acid contents from GBR tended to decrease. Although the portion of saturated fatty acids, such as stearic and myristic acid, decreased significantly (p
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스테비아 잎추출물을 첨가한 그릭스타일 요거트의 발효특성 및 저장기간 중 품질특성
김하나 ( Ha-na Kim ),윤지우 ( Ji-woo Yoon ),문선아 ( Seon-ah Moon ),최승배 ( Sung-bae Choi ),서용민 ( Yong-min Seo ),박준홍 ( Jun Hong Park ),주진우 ( Jin-woo Jhoo ),안성일 ( Sung-il Ahn ),김거유 ( Gur-yoo Kim ) 한국유가공기술과학회 2016 Journal of Dairy Science and Biotechnology (JMSB) Vol.34 No.1
In this study, the fermentation and quality characteristics of Greek-style yogurt supplemented with stevia leaf extract during storage were examined. Stevia leaf extract was extracted from dried leaves with hot water and 70% ethanol. The pH decreased significantly in all samples over time during fermentation (p<0.05). In particular, the sharpest decrease was detected in the group in which the hot water extract of stevia was added. Acidity increased significantly over time during fermentation (p<0.05). Lactic acid bacteria counts increased in all samples up to 9 h after the start of fermentation, but decreased after 12 h. The sugar content decreased over time, and there were no major differences between samples. Based on the results of a sensory evaluation, the group treated with stevia extract was rated high in sweetness, but was rated somewhat low in color and flavor. Accordingly, it was rated low in overall acceptability. In a storability experiment, as the days of storage increased, the pH gradually decreased, and acidity showed a tendency to increase. The sugar content showed a tendency to decrease and then increase.
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Dicky Tri Utama,Aera Jang,Gur Yoo Kim,Sun-Moon Kang,Sung Ki Lee 한국축산식품학회 2022 한국축산식품학회지 Vol.42 No.1
Fat deposition in animal muscles differs according to the genetics and muscle anatomical locations. Moreover;different fat to lean muscle ratios (quality grade;QG) might contribute to aroma development in highly marbled beef. Scientific evidence is required to determine whether the abundance of aroma volatiles is positively correlated with the amount of fat in highly marbled beef. Therefore;this study aims to investigate the effect of QG on beef aroma profile using electronic nose data and a chemometric approach. An electronic nose with metal oxide semiconductors was used;and discrimination was performed using multivariate analysis;including principal component analysis and hierarchical clustering. The M. longissimus lumborum (striploin) of QG 1++;1+;1;and 2 of Hanwoo steers (n=6);finished under identical feeding systems on similar farms;were used. In contrast to the proportion of monounsaturated fatty acids (MUFAs);the abundance of volatile compounds and the proportion of polyunsaturated fatty acids (PUFAs) decreased as the QG increased. The aroma profile of striploin from carcasses of different QGs was well-discriminated. QG1++ was close to QG1+;while QG1 and QG2 were within a cluster. In conclusion;aroma development in beef is strongly influenced by fat deposition;particularly the fat-to-lean muscle ratio with regard to the proportion of PUFA. As MUFA slows down the oxidation and release of volatile compounds;leaner beef containing a higher proportion of PUFA produces more volatile compounds than beef with a higher amount of intramuscular fat.
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