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두부의 생산량, 질감특성 및 수응력에 미치는 지방의 영향
손경희,윤영미 연세대학교 생활과학연구소 1987 生活科學論集 Vol.1 No.-
This study was conducted to investigate the effect of fat on gain percent, yield, texture and sensory properties of soybean cured by partial of whole replacement of soybean with defatted soy flour. The textural properties of soybean cured were examined by Instron universal testing machine. The results obtained were as follows; 1. Gain percent and yield of soybean curds were decreased as the fat content of materials decreased. 2. Textural parameters determined by Instron universal testing machine showed that hardness and gumminess of soybean curds were significantly increased as the fat contents of the samples decreased. On the while, springiness of the samples were significantly lowered as the fat content decreased. 3. In sensory evaluation, the mean scores for appearance (color and smootness), texture and acceptability significantly decreased as the ratio of defatted soy flour to soybean increased. However, when the defatted soy flour replaced 20 and 30% of the soybean, the mean acceptability scores did not differ significantly with whole soybean curd. From the above data, if defatted soy flour will be used for making soybean curds with the aspect of sensory and economic reason, 25% level of replacement can be recommended.
신윤숙,손경희 全南大學校家政科學硏究所 1999 生活科學硏究 Vol.9 No.-
Crosslinks were inserted into Tencel fiber by treating with dimethylol dihydroxyethylene urea (DMDHEU) and their effect on fibrillation and enzymatic hydrolysis was studied. Also, mechanical properties and hand of the DMDHEU/cellulase treated fabrics were compared with those of the cellulase treated fabrics to investigate effect of crosslinking treatment. More fibrils were observed in the cellulase treated samples than the DMDHEU/cellulase treated ones. This indicates that crosslinking controlled fibrillation of Tencel fiber. Cellulase treatment decreased bending and shearing properties largely. Comparing with the cellulase treated fabrics, the DMDHEU/cellulase treated fabrics show more resilient under tensile and shear deformation and less resilient to bending and compressive deformation. The DMDHEU/cellulase treated fabrics were softer, smoother and more resilient than the cellulase treated fabrics.
신윤숙,손경희 全南大學校家政科學硏究所 1996 生活科學硏究 Vol.6 No.-
Cotton fabrics were treated with cellulase at 50 ℃, pH 4.5 with varying concentration and treatment time. Treated fabrics were evaluated for weight-loss and performance properties. Moisture regain and dye adsorption were measured to investigate microstructural change and SEM analysis for morphological change. Effect of cellulase treatment before and after DP finishing was studied by measuring the change of performance properties. As cellulase concentration and treatment time increased, weight-loss increased, strength decreased, and softness increased. Moisture regain and dye adsorption decreased, and etchings and cracks on the fiber surface were developed with the increase in weight-loss. Cellulase treatment before DP finishing was more efficient compared with cellulase treatment after DP finishing for improving softness.
손경희,김지향 연세대학교 생활과학연구소 1991 生活科學論集 Vol.5 No.-
The kidney bean protein isolate was tested to determine the effect of pH, heat treatment, sodium chloride concentration and sugar concentration on solubility, surface hydropobicity, foam expansion and foam stability. The solubility of the kidey bean protein isolate minimal at pH 4.5. When the kideny bean protein isolate was heated to 80℃, the solubility increased at pH4.5 At pH4.5. solubility increased significantly with the addition of 0.2M NaCl. The surface hydrophobicity of kidney bean protein isolate showed the highest value at pH2. Generally the surface hydrophobicity increased as temperature increase and, with the addition of 0.8M NaCl showed the maximum value at pH2. The value of pH had no significant effect on the expansion of kideny bean protein isolate. Heat treatment at 40℃ produced the highest foam expansion at pH2 the addition of 0.6M NaCl produced the lowest foam expansion at the same pH. Foam stability was significantly high at pH 2 and heat treatment at 100℃ lowered foam stability. The addition of 0.2M NaCl at pH 2 showed the highest foam stability, but the effect of sugar concentration on the foam stability was not significant.
손경희,이민준,황혜선 연세대학교 생활과학연구소 1990 生活科學論集 Vol.4 No.-
The purpose of the present study was to provide basic guidelines for a balanced diet as part of an appropriate retirement home model for the elderly. The health status of the surveyed elderly was generally good, but some poor eating habits were observed. Dietary nurients intakes were generally sufficient, but several nutrients were insufficient. An appropriate dietary model for the elderly was development on the basis of these findings.
손경희,박옥진,박현경 연세대학교 생활과학연구소 2001 生活科學論集 Vol.10 No.1
Soy sauces were fermented with either traditional or modified mejus in ceramic jars or in glass jars respectively. Samples were taken at various maturation period to analysis, and extracted and purified. Butanoic acid, the determining factor between soysauces whether fermented with traditional or modified mejus, was present at a large amount in the soy sauce fermented with traditional mejus. In the soy sauce fermented with modified mejus 2,3-butandiol and 1,3-butandiol were produced in quantities. Aldehyde compounds numbered most as 11 when extracted with purge & trap method. In stepwise multiple regression analyses important compounds associated with ammonia-like flavor were 3-methyl butanoic acid and benzoic acid, Sesame-like flavored compound were represented by dimethyl benzene. In addition 2,3-butandiol and 2-methyl propanoic acid were important for determining preferences on soy sauces. Analyses on the characteristics of fragrances using olfactory system resulted as consistent with the stepwise multiple regression study.