다양한 전처리 방법에 따른 양파의 이화학 및 영양학적 특성 분석

김광일 ( Kwang Il Kim ),황인국 ( In Guk Hwang ),유선미 ( Seon Mi Yu ),민상기 ( Sang Gi Min ),이상윤 ( Sang Yoon Lee ),최미정 ( Mi Jung Cho ) 한국산업식품공학회 2014 산업 식품공학 Vol.18 No.4

본 연구는 양파를 열처리 법 중에서 열수침지, 증기 및 볶음 처리에 따른 이화학적 및 영양학적 특성을 분석한 논문으로 열처리가 양파에 미치는 영향을 비교하고자 하였다. 상품을 구매할 때 1차적인 구매요소인 색도 및 경도측정과 추가적으로 pH와 조직관찰 결과로 최적조건 선정 후 영양학적 및 미생물 검사를 실시하였다. 열처리를 하지 않은 대조구에 비해 짧은 시간의 열처리에서는 더 진하고 선명한 색을 띠었으나, 장시간동안 처리한 열처리 시료는 색의 침착을 보였다. 원물과 처리구의 색은 열처리 시간에 따라 뚜렷한 차이를 나타냈고, 경도는 열처리 시간에 따라 짧은 시간에서는 분해효소의 불활성화로 유지 및 증가했지만, 3분 이상 처리하였을 때는 감소 경향을 나타냈고, 볶음처리는 짧은 시간으로도 물성이 연화됐다. 비타민은 열수 및 증기처리 1~2분 처리는 14% 정도 감소했지만 그 이상 처리 시에는 23~28% 범위로 큰 감소율을 보였으며, 유리당 및 유기산의 경우 열수침지 및 증기처리에서 손실을 보였지만, 볶음처리에서는 유지하거나 증가하는 경향을 나타냈다. 특히 유리당에서 열수침지 처리 시 높은 감소율을 나타냈다. Peroxidase activity 변화는 모든 처리구에서 75% 이상의 불활성화를 나타냈고, 특히 열수침지 및 증기 처리한 모든 시료에서 90% 이상의 불활성화를 나타내며 볶음처리보다 높은 불활성화율을 보였다. 미생물 측정한 결과 열수 침지 3분 이상 및 볶음처리 210초 이상 처리시 미생물 검출이 안됐으며, 증기처리 시료는 2분 처리만으로 사멸된 것을 관찰했다. 양파의 열처리 조건은 증기처리법으로 2분 동안 처리하는 것이 다른 처리법에서 처리한 시간들에 비해 최적으로 나타났다. 열처리 방법 별 각각의 최적 처리 시간을 가지고 있어, 높은 효율성이나 산업적으로 이용하려면 최적의 전처리 방법과 처리 시간을 산정하는 것이 중요하다. The pre-thermal treatment, or blanching, is an important process to minimize quality changes during main cooking or storage. In this study, three types of pre-thermal treatments were applied to onions to observe quality changes in their physicochemical, nutritional, and microbial properties. The washed and sliced onions were treated by hot-water immersion (100oC, 1~10 min), steaming (100oC, 1~10 min) and stir-frying with oil (180oC, 10~80 sec). The onions were cooled and wiped with gauze. The results showed that the total color difference of the treated sample increased to 18-23 units compared to that of the fresh control. The pH value of the onion was not significantly different with the exception of the stir-fried samples. The hardness of the onion tended to decrease depending on the treatment time. The micro-structures of onions treated by hot-water immersion and steaming were damaged above 2 min whereas stir-fried onions showed structural damage above 210 sec. In the analysis of the nutritional changes in the onion, the ascorbic acid content of the blanched treatments were lower than that of fresh onion and the free sugar contests showed a similar pattern excluding the stir-fried onions. In the organic acid content assay, the succinic acid content of the treated onion sample had significantly decreased compared with other organic acid contents (p<0.05). The peroxidase activities of the blanched treatments by hot-water immersion and steaming were inactivated by more than 92%, whereas only 76% inactivity was achieved by the stir-frying treatment. The mesophilic and psychrotrophic bacteria counts of the treated onion were not detected or decreased to near a 3-log scale, and yeast was detected only the sample treated by the stir-frying for 1 min. In particular, neither bacteria nor yeast counts in all onion samples by steam treatment were detected. Consequently, the results demonstrated that steam treatment for 2 min could be the optimal pre-thermal condition for onions to minimize the quality changes and increase safety.

Metagenomic Analysis of Fungal Communities Inhabiting the Fairy Ring Zone of Tricholoma matsutake

( Miae Kim1 ),( Hyeok Jun Yoon ),( Young Hyun You ),( Ye Eun Kim ),( Ju Ri Woo ),( Yeong Gyo Seo ),( Gyeong Min Lee ),( Young Ja Kim ),( Won Sik Kong ),( Jong Guk Kim ) 한국미생물 · 생명공학회 2013 Journal of microbiology and biotechnology Vol.23 No.10

Tricholoma matsutake, an ectomycorrhiza that has mutual relationships with the rootlet of Pinus denisflora, forms a fruiting body that serves as a valuable food in Asia. However, the artificial culture of this fungus has not been successful. Soil fungi, including T. matsutake, coexist with many other microorganisms and plants; therefore, complex microbial communities have an influence on the fruiting body formation of T. matsutake. Here, we report on the structures of fungal communities associated with the fairy ring of T. matsutake through the pyrosequencing method. Soil samples were collected inside the fairy ring zone, in the fairy ring zone, and outside the fairy ring zone. A total of 37,125 sequencing reads were obtained and 728 to 1,962 operational taxonomic units (OTUs) were observed in the sampling zones. The fairy ring zone had the lowest OTUs and the lowest fungal diversity of all sampling zones. The number of OTUs and fungal taxa inside and outside the fairy ring zone was, respectively, about 2 times and 1.5 times higher than the fairy ring. Taxonomic analysis showed that each sampling zone has different fungal communities. In particular, out of 209 genera total, 6 genera in the fairy ring zone, such as Hemimycena, were uniquely present and 31 genera, such as Mycena, Boletopsis, and Repetophragma, were specifically absent. The results of metagenomic analysis based on the pyrosequencing indicate a decrease of fungal communities in the fairy ring zone and changes of fungal communities depending on the fairy ring growth of T. matsutake.

야뇨증 환아들의 심리사회적 특성에 대한 다기관 연구 : 행동 및 정서 문제를 중심으로

조수철,김재원,신민섭,황준원,한상원,박관현,이상돈,김경도,김건석,서홍진,이유식,정재용,김영균,문두건,남궁미경,한창희,조원열,김영식,배기수,이종국,정우영,신의진 大韓神經精神醫學會 2005 신경정신의학 Vol.44 No.6

Objectives : The aim of this study was to examine the behavioral and emotional problems associated with nocturnal enuresis in Korean children. Methods : Three hundred eighteen children with nocturnal enuresis, together with their parents, completed the Child Behavior Checklist (CBCL), Disruptive Behavior Disorder Scale according to DSM-IV (DBDS), Children's Depression Inventory (CDI), State-Trait Anxiety Inventory for Children (STAIC), and Piers-Harris Children's Self-Concept Scale (PHCSC). Ninety-three normal students were selected as the control group. Results : Compared to the normal control group, the mean scores with regard to the withdrawn, social problems, attention problems, delinquent behavior, aggressive behavior, externalizing problems and total problems profiles were significantly higher in the nocturnal enuresis group according to the CBCL results. The nocturnal enuresis group also scored significantly higher in the ADHD and ODD profiles of the DBDS. The nocturnal enuresis group was more depressed and anxious than the control group according to the results of the CDI and STAI. The mean score of the PHCSC was significantly lower in the nocturnal enuresis group when compared to the normal control group. Conclusion : The results of this study suggest that children with nocturnal enuresis in Korea have clinically relevant behavioral and emotional problems. The findings support the link between nocturnal enuresis and psychopathology in Korean children.

열처리 방법에 따른 표고버섯의 이화학적 특성 및 영양학적 분석

이중규(Jung-Gyu Lee),김광일(Kwang-Il Kim),황인국(In-Guk Hwang),유선미(Seon-Mi Yoo),민상기(Sang-Gi Min),최미정(Mi-Jung Choi) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.6

본 연구는 열수 침지, 증기 및 볶음 처리가 표고버섯에 미치는 이화학적 분석 및 영양성분 분석을 통해 최적 열처리 조건을 확립하고자 진행하였다. 소비자들이 상품을 평가할 때 1차적으로 먼저 관찰되는 색도와 경도를 측정하고 추가로 pH 측정 등으로 인한 이화학적 결과로 최적 조건을 선정한 뒤에 그 조건들에 대해서 영양학적 및 미생물 검사를 실시하였다. 색도는 열처리 시간이 길어질수록 색의 변색 정도가 증가하여 뚜렷한 차이를 나타내었다. pH 값은 열수 침지 처리의 경우 pH 증가량이 가장 높았으며 처리 시간이 지속될수록 pH가 증가하는 경향을 나타내었다. 다른 처리군의 경우 일정 시간의 처리 시간 이후에는 유의적인 차이를 보이지 않았다. 경도에서는 열수 침지와 볶음 처리의 경우 1분 이내의 열처리만으로도 경도가 감소하는 경향을 보였으며, 증기처리의 경우 1분 동안 경도가 유지되는 결과를 보였다. 일반성분 분석 결과는 증기 처리가 가장 원물에 가까운 결과를 나타냈다. 유기산 함량은 증기 처리에서 유기산 함량 감소율이 가장 낮았다. 또한 3분간 증기 처리를 하였을 때 미생물의 사멸 효과가 가장 높았다. 열수 침지 처리나 볶음 처리의 경우 전체적으로 증기 처리한 시료에 비해서 영양성분 함량이 줄어드는 경향을 나타냈다. 따라서 표고버섯을 증기 처리방법으로 열처리하는 것이 다른 열처리군에 비해서 최적으로 나타났다. 하지만 본 연구에서는 물리화학 및 영양학적 성분의 변화만을 분석하였기 때문에 실제 식품 산업이나 공정에 적용하기 위해서는 대용량 처리 시에 발생하는 문제들과 관련된 추가적인 연구를 필요로 할 것이다. In the food industry, thermal treatment is an important process for extending shelf-life of foods. However, heating process affects the physicochemical, nutritional, and microbial properties of foodstuff such as color, texture, pH, and proximate compositions. This study was conducted to select an optimal thermal treatment by observing physicochemical, nutritional, and microbial effects of shiitake mushrooms with different thermal treatment methods. Shiitake mushrooms were washed and sliced equally (5 cm×0.5 cm×0.5 cm) and then heat-treated by three methods. Samples were heated in 100°C boiling water, steamed for 10 min, or pan fried at 130°C for 4 min. Total color difference values showed significantly increasing tendency with treatment time. For pH values, boiling water-treated mushrooms showed increasing tendency according to increased thermal treatment. For the results of hardness, boiling water or pan frying-treated mushrooms showed reduced tendency within 1 min. In the case of steam-treated mushrooms, hardness values were maintained for 1 min. Organic acid contents of steam-treated sample showed the lowest value among treatments. For microbial counts, steam-treated samples for 3 min showed the lowest value. Consequently, the results of this study suggest that steam treatment could be the optimal thermal treatment to minimize quality loss of shiitake mushrooms.

제 1형 신경섬유종증 환자에서 발생한 위장관 간질종양 1예

원경준,이준,변유미,조민근,한경택,김원,홍란,임성철,김경종,김영대,박찬국,김만우 朝鮮大學校 附設 醫學硏究所 2007 The Medical Journal of Chosun University Vol.32 No.2

Gastrointestinal stromal tumor (GIST) is the most common non-epithelial neoplasm arising in the gastrointestinal tract, but this tumor is rarely seen in association with type l neurofibromatosis (NFl) Generally, the majority of GISTs are isolated neoplasm and they are sporadically found in the stomach, but the GISTs in NFl patients are usually multiple and usually found in the small intestine. We report a case of multiple GISTs in the jejunum of a 63-year-old woman diagnosed as NFl accompanied by complication of gastrointestinal bleeding, In this case, Patient had multiple cafe-au lait spots and neurofibroma on skin and had freckling on axilla and groin, and then, we made a diagnosis of NFl. Gastrointestinal bleeding is controlled by resection of multiple GISTs. Generally, only 3-5% of all gastrointestinal bleeding comes from the small bowel. Causes of small intestinal bleeding are angiodysplasia, neoplasm, NSAIDs induced ulcer etc. but, If patients have NFl accompanied by complication of gastrointestinal bleeding, GISTs on small bowel must be considered.

간경변 환자에서 Oro-cecal Transit Time의 측정

원경준,이준,변유미,조민근,조주연,서정균,김영대,박찬국,김만우 朝鮮大學校 附設 醫學硏究所 2008 The Medical Journal of Chosun University Vol.33 No.2

Background: Neurotransmitter like substances in the gut have been proposed to contribute to the overall portal systemic encephalopathy (PSE). The source of the ammonia in patients with PSE is mainly the small bowel, as a result of the conversion of glutamine in the diet to glutamate and ammonia. PSE is highly responsive to changes in diet, to antibiotic therapy and to ingestion of nondigestible disaccharides such as lactulose. This study was performed to evaluate the relationship between PSE and oro-cecal transit time. In addition, performed to evaluate the effect of severity, cause, complications of liver cirrhosis on oro-cecal transit time. Methods: Between August 2006 and February 2007, 48 cirrhotic patients consecutively was enrolled in study their oro-cecal transit time after informed consent was obtained. A non-invasive hydrogen breath test was used to study oro-cecal transit time (OCTT). Result: The OCTT were delayed in cirrhotic patients with PSE compared without PSE (123.3 ± 42.7 min vs 170.0 ± 58.3 min, p<0.05). OCTT tended to prolongate further as the damage in the liver got worse, nevertheless the result was statistically meaningless (p<0.111). Neither presence of ascites or cause of PSE had any influence on gastrointestinal transit. Conclusions: Cirrhotic patients with PSE have more delayed OCTT than without PSE. Further research is needed to find out the relationship between OCTT and severity of liver cirrhosis.

리튬 이온 이차전지를 위한 부극용 Si 특성에 관한 연구

김성호,이상헌,박일현,김민철,우태욱,손영국 부산대학교 생산기술연구소 2000 生産技術硏究所論文集 Vol.59 No.-

리튬이온이차전지의 부극으로 Si를 사용하였다. 부극용 Si전극을 1회 충방전 시 Li이온이 탈 삽입될 때 각각의 전압에서 XRD 회절분석을 통하여 Li이온이 이동하여 Si와 반응하는 것을 조사하였다. 순환전압전류 및 충방전 시험을 통하여 전기 화학적 특성을 측정해본 결과 부극으로써 Si의 산화환원 반응이 양호하게 이루어졌으며 충방전에 대한 cycle number가 증가할수록 비가역적인 산화환원반응 및 부피변화로 인해 싸이클 특성 감소함을 나타내었다. Si with anode is used Li ion secondary batteries During Li ion intercalating at first cycle, XRD analysis studies at others voltages showed that Li ions are moved and reacted to Si The electrochemical properties of Si anode materials were evaluated by cyclic voltammetry and charge/discharge test. With cycle number increasing, cyclic characteristics are decreased for irreversible reduction/oxidation and volume change.

男左女右에 對한 臨床的 考察 : 男左女右 中風中心

송인선,김일수,최승훈,오민석 대전대학교 한방병원 2002 惠和醫學 Vol.11 No.1

In oriental medicine, man is yang(陽) and woman is eum(陰). Qi(氣) is yang and blood(陽) is eum. Right side is yang and Left side is eum. Man have more Qi than woman. Woman have more blood than man. Right side is man's dominant side and left side is woman's dominant side. Therefore left side is likely to man's affected side and right side is woman's affected side. We researched correlation between sex and affected side in CVA(cerebulovascula accident) and concluded that sex and affected side in CVA is not related.

주기성 마비 患者 1例에 대한 臨床報告

송인선,김종국,윤일지,오민석 대전대학교 한방병원 2002 惠和醫學 Vol.11 No.1

Periodic paralysis associated with thyrotoxicosis is characterized by intermittent flaccid paralysis of the skeletal muscle. The paralysis usually involve the skeletal muscle of the limbs, especially lower extremities. In general sensory function is intact. The underlying pathophysiology of the syndrome is not yet to be well characterized and remains controversial, we report a case of hypokalemic periodic paralysis presenting a spontaneous recovery.

Research Articles : Quality Characteristics of Frozen Beef Developed into Home Meal Replacement Products Under Various Storage Conditions

( Sangyoon Lee ),( Kwang Il Kim ),( In Guk Hwang ),( Seon Mi Yu ),( Sang Gi Min ),( Mi Jung Choi ) 한국산업식품공학회 2015 산업 식품공학 Vol.19 No.3

Blanching and freezing of beef are important techniques used in developing frozen home meal replacement (HMR) products. These pre-thermal treatments minimize the deterioration of beef during storage. Beefs are washed, defatted, sliced (5.0×0.5×0.5 cm, fiber direction), and blanched by immersion in hot water for 2 min. Thereafter, the blanched beefs are spin-dried and frozen by individual quick freezing (IQF) method. Finally, the frozen beefs are packed using two methods: vacuum packages and air-containing packages. Packed beefs are stored at -12℃, -18℃, and -24℃ for nine months. One in every three months, they are thawed in a microwave (400W). While thawing, vacuum- packed samples possess lower thawing loss than air-containing-packed ones. Compared to raw beef, blanched beef have a higher L* and lower a* value. However, less changes are observed after blanching the beefs as the enzymes get inactivated in the blanching process. Shear force of beef also increase through blanching. Moreover, vacuum-packed samples have maintained their hardness to a greater extent than the air-containing-packed samples. All the samples have met microbial safety standards. Thus, it is inferred that vacuum-packaging and -18℃ storage temperatures are the best condition for maintaining beef that is later developed into HMR product.