녹차 물로 재배한 콩나물의 생육 특성

김금숙,정수영,정종갑,신미경,Kim Kum-Suk,Jung Su-Young,Chung Jong-Gab,Shin Mee-Kyung 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.6

This study examined growth and sensory characteristics of soybean sprout cultured at $25\pm1^{\circ}C$ for 4 days with distilled water(control) and green tea extract(0.03 and $0.05\%$). Initial germination rate was higher when soaking in green-tea extract than in the control. The proper concentration of green-tea extract was $0.03\%$. The growth of soybean sprout in $0.05\%$ green-tea extract was better than the control for the hypocotyl thickness and mot hair. Soybean sprout grown with green-tea extract were better than that with control inappearance, flavor, texture and over-all acceptabilitty.

녹차 물 추출액으로 재배한 콩나물의 항산화성 및 효소 활성도

김금숙,정수영,정종갑,신미경,Kim Kum-Suk,Jung Su-Young,Chung Jong-Gab,Shin Mee-Kyung 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.4

This study examined the growth and sensory characteristics of soybean sprout cultured at 25$\pm$1$^{\circ}C$ for 4 days with distilled water control and green tea extracted water (0.03% and 0.05%). The proximate composition of soybean sprout in the green-tea water was better than that of the control in ash, protein and fat, while the soybean sprout was especially higher in 0.05% green-tea water. The contents of vitamin C and $\beta$-carotene were higher in soybean sprout in green-tea water than the control. The total free amino acids composition of soybean sprout in green-tea water was better than that of the control, with the highest being obtained in soybean sprout in 0.03% green-tea water. Antioxidative activity was assayed by DPPH radical scavenging ability with spectrophotometer at 514 nm. The soybean sprout in green-tea water was higher than control. The amylase activity of the soybean sprout increased steadily during the first 4 days and that of the control was higher than soybean sprout in green-tea water. The proteinase of soybean sprout steadily increased during 4 day culture. Furthermore, the proteinase activity of soybean sprout in green-tea water was higher than that of the control up to 2 days. Whereas after 3 days, it was the highest in 0.03% green-tea water and then decreased remarkably in 0.05% green-tea water.

백련(白蓮) 잎의 영양 성분 및 항산화 활성

김금숙(Kum-Suk Kim),신미경(Mee-Kyung Shin),김현영(Hyun-young Kim) 동아시아식생활학회 2008 동아시아식생활학회지 Vol.18 No.4

The nutritional composition of the white lotus(Nelumbo nucifera Gaertn) leaf are moisture(1.87±0.06%), crude ash (9.57±0.07%), crude protein(15.53±0.4%) and crude lipid(2.42±0.1%) per 100g. The highest mineral content was K and Ca. The principal free sugars in the white lotus leaf was sucrose, fructose and glucose. The total phenolics compounds evidenced maximal levels of 8,842.73±20.57 g/100g. DPPH and hydroxyl radical of scavenging ability of each sample tended to increase with increasing degrees of the sample concentration. The IC50 values of the ethanol extract, n-hexane, chloroform, ethylacetate, butanol and water fraction from the white lotus leaf to DPPH radicals were 5.65, 8.5, 8.27, 2.03, 2.3 and 13.7 ㎍/mL respectively. The IC50 values of the hydroxyl radical scavenging ability of the ethanol extract, ethylacetate, butanol and water fraction were 390, 574, 327 and 378 ㎍/mL respectively.

비타민 K₂(Menaquinone-7) 함유 청국장 분말의 섭취가 폐경기 여성의 뼈건강 개선에 미치는 효과

방선옥,김금숙,정민홍,Bang, Seon-Ok,Kim, Kum-Suk,Jeong, Min-Hong 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.6

Osteoporosis is a disease that often occurs in postmenopausal women. The purpose of this study was to examine the positive effects of Cheongukjang powder containing menaquinone-7 (MK-7) on bone health circulation in postmenopausal women. Fifty-six postmenopausal women were recruited into a randomised double-blind placebo-controlled trial. The participants were randomly assigned into two groups. For 12 weeks, one group received $800{\mu}g$ MK-7 in the form of Cheongukjang packs (CMK-7), and the other group received the same amount of identical-looking placebo packs containing barley meal for 12 weeks. Femoral bone mineral density (BMD), bone-specific alkaline phosphatase (ALP), deoxypyridinoline (DPD), osteocalcin (OSC), serum Ca, and serum P were measured at baseline (0 weeks) and 12 weeks. After 12 weeks in the CMK-7 group, it was found that BMD, serum Ca, and serum P had increased above the baseline (p<0.0001, p=0.0028, p<0.0001), whereas bone-specific ALP, DPD, and OSC had decreased below the baseline (p=0.0003, p<0.0001, p<0.0001). Therefore, MK-7 taken as Cheongukjang is expected to prevent osteoporosis in postmenopausal women.

통합형 직업교육 거점학교 운영에 대한거점학교 운영 담당 특수교사의 인식

홍정숙 ( Jeong Suk Hong ),김금숙 ( Kum Suk Kim ) 한국특수아동학회 2014 특수아동교육연구 Vol.16 No.4

The purpose of this study was to provide implications to stabilize the future management of job-centered schools by the comprehensive analysis on the perceptions of special education teachers who manage job-centered schools based on a qualitative study. The data obtained from the interviews with 9 special education teachers who manage job-centered schools were analyzed using the phenomenological analysis method of Van Kaam. As the results, the data were segmented into 27 sub-themes, 9 themes, and 2 categories of achievement and challenge factors. The special education teachers were found to perceive challenge factors more strongly than achievement factors. As the first category of achievement factors, they pointed out that the management of job-centered schools strengthened the connection among the related individuals and organizations including special class teachers, parents of the students with disabilities, and the related organizations, produced high levels of satisfaction among special class students and teachers participating in the job-centered schools, changed their perception of future directions and employment in an active manner, and expanded the opportunities for proper career and vocational education and increased employment rates. As the second category of challenge factors, they included the needs to improve the working environment of the job-centered schools characterized by the lack of human resources, criticism of the policies of the job-centered schools, which were without long-term and systematic approaches and focused on quantitative outcomes, the needs of improving the awareness of a disability of administrators, parents of students with disabilities, and local communities, reconsideration on the identity of the job-centered schools in the direction of strengthening connection and cooperation with the related organizations, field training, and the differentiation of the job-centered schools, and the needs of providing administrative support by high-level organizations such as the Office of Education and schools. Based on the results, this study suggested the tasks necessary for stabilizing the future management of the job-centered schools.

말차(抹茶) 첨가에 따른 증편의 품질 특성

정수영,유현희,김금숙,신미경,Jung Su-Young,You Hyeon-Hee,Kim Kum-Suk,Shin Mee-Kyung 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.6

The purpose of this study is to find out the optimal mixing ratios of Mal-Cha for the preparation of Jeung-Pyun through sensory and mechanical tests. The proximate composition of Mal-Cha were $5.46\pm0.15\%$ of moisture, $4.43\pm0.11\%$ of total nitrogen, $7.52\pm0.21\%$ of crude lipid, $8.74\%$ of crude fiber, $8.51\pm0.09\%$ of ash. Overall quality of Jeung-Pyun with $1.5\%$ Mal-Cha was the worst compare with 0, 0.5 and $1.0\%$ ones(p<0.05). Especially, $1.0\%$ Mal-Cha Jeung-Pyun showed the best overall quality. But the sweetness, sourness, flavor, hardness, and moistnes were not significantly different among all the treatments. Acceptabilities of 0.5 and $1.0\%$ Mal-Cha Jeung-Pyuns were not significantly different from that of the control in their sensory and mechanical qualities. Total color difference increased with the amount of Mal-Cha significantly(p<0.001).

참깨탈지박 발효 추출물의 항산화 활성 평가

김은지(Eun-Ji Kim),조승화(Seung-Wha Jo),임은정(Eun-jung Yim),김금숙(Kum-Suk Kim),최범석(Beom-Seok Choi),이남례(Nam-Rye Lee),정도연(Do-Youn Jung) 한국생명과학회 2020 생명과학회지 Vol.30 No.5

본 연구에서는 참기름 제조과정의 부산물인 참깨탈지박을 고초균으로 발효하여 이를 총 리그난 함량 및 항산화활성을 평가한 후 최종 균주를 선발하였고, 참깨탈지박 발효 추출물의 기능성을 확보하고자 하였다. 국내의 전통발효식품으로부터 분리 균주 중 β-glucosidase 활성을 보유한 고초균 15종을 이용하여 참깨탈지박에 37℃에서 24시간 발효하였다. 참깨탈지박 발효 전과 발효 후의 β-glucosidase 정량, 총 리그난 함량, 총폴리페놀 함량, 총플라보노이드 함량 그리고 DPPH 라디칼 소거능을 분석하였다. β-glucosidase 활성 측정 결과, SRCM103716 발효 추출물에서 16.88 unit/l의 높은 활성을 보였다. 총 리그난 함량은 BCH3678, BCH3572 발효 추출물에서 각각 약 1613.8 mg/l, 1599.5 mg/l으로 가장 높았다. BCH3623, BCH3558, SRCM103716 발효 추출물에서 각각 1534.9 mg/l, 1528.2 mg/l, 1521.8 mg/l로 두번째로 높게 나타났다. 총 폴리페놀 함량은 SRCM103716 발효 추출물이 2803.3 mg/l로 가장 높게 나타났고, 총 플라보노이드 함량은 SRCM103716, BCH3678의 2종이 각각 1553.1 mg/l, 1488.7 mg/l로 가장 높게 증가되었다. DPPH 라디칼 소거능을 확인 한 결과, SRCM103716 발효 추출물에서 약 66.5%로 가장 높게 증가하였다. 이에 최종적으로 B. subtilis SRCM103716를 참깨탈지박 발효균주로 선발하였다. 이들 결과를 바탕으로 리그난 및 각종 항산화 성분 등의 기능성 성분을 함유하는 발효 참깨탈지박을 확보하여 추후 장류 소재로 이용하고자 하였다. This study was conducted to investigate the total lignin content and anti-oxidant activity in extracts of defatted sesame seeds (DSS) fermented with 15 strains of Bacillus subtilis. The anti-oxidant activities of DSS were analyzed both before and after fermentation. The total lignan content of the DSS extracts fermented with BCH3678 (1,613.8 mg/l) and BCH3572 (1,599.5 mg/l) were relatively high compared to other strains. Anti-oxidant activity was determined according to phenolic compound and flavonoid content and DPPH radical scavenging rate; the highest total phenolic compound content was provided by the DSS with SRCM103716 at 2,803.3 mg GAE/g which returned total flavonoid content of 1,553.1 mg/g as strong correlation of its anti-oxidant activity. The DSS extract fermented by SRCM103716 at 37℃ for 24 hr showed the highest DPPH scavenging rate at 66.5%. The fermented DSS extracts, regardless of strain, demonstrated higher anti-oxidative activity than the unfermented control, and these results suggest that such extracts could be useful as a potential source of bioactive compounds.

Bacillus subtilis SRCM100757를 이용하여 접종농도와 발효기간을 달리하여 제조한 청국장의 품질 특성 및 Vitamin K<SUB>2</SUB>(MK-7) 생성능 평가

정민홍(Min-Hong Jeong),방선옥(Seon-Ok Bang),김금숙(Kum-Suk Kim) 동아시아식생활학회 2017 동아시아식생활학회지 Vol.27 No.3

This study was carried out to investigate the characteristics and Vitamin K₂ (MK-7) productivity of Cheonggukjang fermented by Bacillus subtilis SRCM100757 depending on the inoculum concentration 0.5% (v/w), 1% (v/w) and 2% (v/w). The lowest moisture content and water activity were 53.7±0.6% and 8.39±0.09 after fermentation for 72 hours at 2% (v/w). pH slowly became alkalized during fermentation, but there was no significant difference. Amino nitrogen content increased with time and the highest content was 580.8±1.9 mg% after fermentation for 72 hours at 2% (v/w). Lightness (L value) and yellowness (b value) decreased with time, whereas redness (a value) hardly changed. MK-7 contents increased with time at each inoculum concentration. The highest content was 20.47±1.53 after fermeatation for 72 hours at 2%(v/w) and there were no significant differences between 1%(v/w) and 2%(v/w) inoculum concentrations.

청국장 첨가 쌈장의 저장 중 이화학적 · 미생물학적 및 관능적 품질특성 변화

염은지(Eun Ji Yum),방선옥(Seon Ok Bang),김금숙(Kum-Suk Kim) 동아시아식생활학회 2015 동아시아식생활학회지 Vol.25 No.3

This study investigated the quality variation characteristics of Ssamjang containing Cheongkukjang, in order to improve the degree of preference of Cheongkukjang. The amount of Cheongkukjang was set at 1% based on sensory evaluation. Ssamjang containing Cheongkukjang was stored at 37℃ for 13 weeks, after which quality variation characteristics were weekly. During storage for 13 weeks, physicochemical quality characteristics, moisture content, and pH of Ssamjang containing Cheongkukjang slightly decreased, whereas salt content did not change. Amino nitrogen content slightly increased by 1 week but decreased by 3 weeks and then increased by 5 weeks. For microbiology quality characteristics, viable cell counts and total cell counts of B. cereus were unchanged. For sensory quality characteristics, shape quality was poor after 13 weeks while mold, drying phenomenon, and swelling phenomenon were not observed. Therefore, physicochemical quality and microbiology quality of Ssamjang containing Cheongkukjang were unchanged during storage for 13 weeks, and the storage limit was determined to be 12 weeks according to sensory quality evaluation.

기능성 포장재에 의한 수삼의 품질 유지

홍윤표(Yoonpyo Hong),이지현(Jihyun Lee),김형돈(Hyungdon Kim),신유수(Yu Su Shin),김금숙(Kum-Suk Kim),이상원(Sangwon Lee),노형준(Hyungjun Ro),김영옥(Youngok Kim),이승은(Seungeun Lee),김승유(Seungyu Kim) 한국원예학회 2012 한국원예학회 학술발표요지 Vol.2012 No.5