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지용성 매질에 분산된 anthocyanin 색소의 특성
임지영 국민대학교 2002 기초과학연구소 논문집 Vol.21 No.-
Crude anthocyanin was extracted from grape skin and was dispersed in solvent using reverse micelle system. The water soluble anthocyanin pigment was uniformly distributed in hexane containing surfactant (AOT) and formed transparent solution. The absorption spectrum of anthocyanin in hexane was the same as that in water but showed greater intensity at λ_(max). The intensity of anthocyanin in hexane was affected by the molar water to surfactant ratio (Wo). The interaction between AOT and anthocyanin molecule resulted in decreased color intensity but stability was improved during the storage at 25℃.
Imm, Bue-Young,Kim, Chung Hwan,Imm, Jee-Young Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.4
Korean traditional meat patties (Tteokgalbi) were prepared by replacing part of the lean meat content with either pork backfat or canola oil and the effect of substitution on sensory quality of the meat patties was investigated. Compared to the control patties, pork-loin Tteokgalbi with 10% pork backfat or 10% canola oil had significantly higher overall acceptability and higher perceived intensity of meat flavor, sweetness, umami, and oiliness. The pork-loin patties containing 10% fat also had lower perceived firmness, toughness, and chalkiness of than the control Tteokgalbi. The chicken breast Tteokgalbi with 10% canola oil had the lowest perceived firmness and chalkiness (control > pork backfat > canola oil). No significant difference was noted in the overall acceptability of chicken breast patties with 10% pork backfat and those with 10% canola oil. These results indicate that substituting 10% of lean meat of Tteokgalbi with fat improved the sensory acceptability of the product for Korean customers regardless of the lean meat and/or fat source used in the patties. Lean meat patties formulated with a limited amount of vegetable oil such as canola oil can be a healthy option for Korean consumers by providing desirable fatty acid profiles without sacrificing sensory quality of the product.
임지영(Jee-Young Imm),김석중(Seok Joong Kim) 한국식품과학회 2010 한국식품과학회지 Vol.42 No.6
본 연구에서는 녹두 및 대두의 용매추출물을 제조하고 hepatoma 1c1c7 세포 및 대식세포인 RAW264.7 배양을 이용하여 항암 및 항염증 효과를 비교분석하였다. 녹두추출물은 대두추출물 보다 ethylacetate 및 ethanol 추출물에서 모두 유의적으로 높은 QR 유도활성과 NO 및 PGE<SUB>2</SUB>의 생성 억제 효과를 보였으며 농도 의존적 효과를 나타냈다. C18 silica flash column chromatography를 이용하여 회수된 녹두에탄올 추출물의 7개 분획 중 소수성이 가장 강한 분획은 24 μg/mL의 CD value와 783 μg/mL의 IC<SUB>50</SUB>를 보였다. 현재 다수의 염증 억제물질의 작용기전이 prostaglandin 합성 억제이며 이는 COX-2의 생성 및 활성저해에 의한 것임을 근거로 할 때 녹두의 ethanol 추출물은 항염증 및 암 발생 예방 성분을 분리하기 위한 중요한 식품 자원으로 생각된다. The quinone reductase (QR) inducing activities of mung bean and soybean solvent extracts were compared using murine hepatoma cells (Hepa 1c1c7). The mung bean extracts (ethylacetate and ethanol) showed higher chemoprevention index values (7.88-8.22) than those of soybean extracts (2.9-5.2) from four different cultivars. The mung bean extracts also had significantly higher inhibitory effects (47-62% at 100 μg/mL) than the soybean extracts (15-42% at 100 μg/mL) against the production of nitric oxide and prostaglandin E<SUB>2</SUB> in lipopolysccharide stimulated macrophage RAW264.7 cells without cytotoxicity. Among seven recovered fractions of mung bean ethanol extract obtained by C 18 silica flash column chromatography, the most non-polar fraction exhibited the highest chemoprevention index of 10.4.
난백분말 제조 조건에 따른 엔젤 푸드 케이크의 특성 변화
양혜영(Hae-Young Yang),김민영(Min-Young Kim),김정연(Jeong-Yeon Kim),심재용(Jae-Yong Shim),임지영(Jee-Young Imm),박기환(Ki-Hwan Park) 한국식품과학회 2009 한국식품과학회지 Vol.41 No.2
거품성능과 겔형성능이 우수한 것으로 확인된 난백분말(pH 6.34, 72.5℃; pH 6.74, 66.5℃; pH 7.72, 76℃)과 상업용 난백분말로 각각 엔젤 푸드 케이크를 제조하여 일반적인 특성을 조사하였다. pH 6.74, 66.5℃와 pH 7.72, 76℃의 조건으로 제조된 난백분말로 만든 엔젤 푸드 케이크의 거품과 반죽의 비중, 케이크의 부피 및 물성 등을 측정한 결과는 난백을 사용하여 만든 대조구와 차이가 없는 것으로 나타나고 있으나 상업용 난백분말로 제조한 케이크는 모든 면에서 크게 떨어지는 것으로 나타났다. 종합적 기호도 면에서는 처리 조건 pH 6.74, 66.5℃의 난백분말로 만든 엔젤 푸드 케이크만이 대조구와 유사하게 평가되고 나머지는 다소 낮았으며, 상업용 난백분말로 만든 엔젤 푸드 케이크는 아주 낮았다. 따라서 난백의 pH를 6.74로 조정한 후 건조온도 66.5℃에서 제조한 난백분말은 엔젤 푸드 케이크를 만드는데 적합한 조건으로 나타났다. The principal objective of this study was to determine the optimum manufacturing conditions of egg white with high foaming property for the production of angel food cakes. The egg whites were desugarized and powdered at predetermined pHs and drying temperatures. The physicochemical properties of the produced cakes were measured and sensory evaluations were conducted on a 9-point scale. The volume and textural properties of cakes produced from spray-dried egg whites did not differ from those of the cakes prepared from the control egg whites. The pH of batter and the specific gravity of foam and batter with egg white powder at pH 6.74/66.5℃ did not differ from those of the control, whereas the one prepared with commercial powder lost the characteristics of cake to a significant degree. The overall acceptance scores of egg white powder of pH 6.74/66.5℃ and commercial powder were 6.25 and 2.33 as compared to the control (6.42). These results indicate that the egg white powder that was desugarized, pH-adjusted to 6.74, and dried at 66.5℃ might be utilized to prepare angel food cakes with the desirable physicochemical and sensory attributes.
Antiobesity Effect of Tricin, a Methylated Cereal Flavone, in High-Fat-Diet-Induced Obese Mice
Lee, Dabeen,Imm, Jee-Young American Chemical Society 2018 Journal of agricultural and food chemistry Vol.66 No.38
<P>The antiobesity potential of tricin, a methylated cereal flavonoid, was examined using a high-fat-diet-induced obese mice model. The body weight (<I>P</I> < 0.01) and body fat mass (<I>P</I> < 0.05) were significantly decreased in the high-dose tricin supplementation group (TH: 200 mg/kg diet) in comparison to the high fat diet control group (CON) after a 12-week feeding trial. The serum (60.9 ± 2.09 mg/dL) and hepatic triglyceride levels (45.3 ± 4.42 nmol/mg protein) in the TH group were significantly decreased in comparison to the CON group (78.3 ± 5.09 mg/dL, 76.3 ± 8.10 nmol/mg protein), respectively. This antiobesity effect was attributed to a decrease in the expression of lipogenic markers crucial for fat synthesis in the liver (fatty acid synthase, stearoyl-CoA desaturase 1, elongation of long-chain fatty acids family member 6, glycerol-3-phosphate acyltransferase, and diglyceride acyltransferase) and suppressed expression of transcription factors associated with adipocyte differentiation (peroxisome proliferator-activated receptor γ and CCAAT/enhancer-binding protein α). These lipid-lowering effects are mediated by the activation of adenosine 5′-monophosphate-activated protein kinase.</P> [FIG OMISSION]</BR>