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      • KCI등재

        Streptozotocin으로 유발한 당뇨 흰쥐의 혈당 및 혈청 지질함량에 미치는 가시오가피 추출물의 영향

        김순동,이상일,신경옥,Kim Soon-Dong,Lee Sang-Il,Shin Kyung-Ok 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.5

        Effects of Acanthopanax senticosus extract (AS) on blood sugar content and serum lipid profiles of streptozotocin-induced diabetic rats were investigated. Experimental groups were classified into four groups, that is, normal control (NC) group, diabetic mellitus (DM) group, AS-fed group and DMAS-fed group. The AS group showed lower feed efficiency than the NC group, but the efficiency of DMAS group was higher than DM group. DMAS group showed the decreased water intake and urine by $45.5\%$ and $23.7\%$ respectively, compared with DM group. Compared with DM group, DMAS group decreased blood sugar by $46.9\%$ and triglyceride by $17.8\%$, total cholesterol by $10.0\%$ and LDL cholesterol by $22.0\%$ in serum, but increased serum HDL cholesterol by $14.4\%$ The relative percentage of liver or kidney per body weight, and the serum ALT activity in DMAS group were lower than those of DM group. There were no significant differences in hepatic glutathione(GSH) contents and total xanthine oxidase(XOD) activities among experimental groups. The hepatic lipid peroxide(LPO) content in DMAS group decreased by $54.6\%$ compared with that in DM group. The XOD (O type) and the ratio of O type to total type of both STZ-treated groups (DM and DMAS) were higher than those of NC group, but less conversion of D to O type was observed in DMAS group than in DM group. There was no significant difference in GST activity between NC and AS, but STZ-treated groups showed lower glutathione S-transferase(GST) activity than NC. In conclusion, it seems that AS reduces blood sugar by inhibiting the activity of xanthine oxidase type O as an oxygen-free radical generating system which induces the tissue damage. Antidiabetic effect of AS may regulate diabetes-induced high lipid profiles in blood.

      • SCOPUSKCI등재

        김치의 숙성과 품질에 미치는 홍국의 첨가효과

        김순동(Soon-Dong Kim),김일두(II-Doo Kim),박미자(Mee-Ja Park) 한국식품영양과학회 2001 한국식품영양과학회지 Vol.30 No.5

        물김치와 배추김치의 숙성과 품질에 미치는 홍국의 첨가효과를 조사하였다. 물김치는 소금물의 총량에 대하여, 배추김치는 절임배추량에 대하여 홍국분말을 각각 1%씩 첨가하여 10℃에서 숙성시켰다. pH와 산도는 양 김치 모두 홍국첨가에 따른 뚜렷한 영향을 미치지 않았다. 홍국의 물추출물은 L. brevis에 대해서는 3%의 농도에서, L. acidophilus 및 L .bulgaricus에 대해서는 각각 5%에서 약간의 저해활성을 보였으나 L. plantarum, L. GG, Leuc. mesenteroides의 생육에는 영향을 미치지 않았다. 홍국을 첨가함으로서 김치가 적색화하여 고추 첨가량 조절이 가능하였으며, 특히 물김치의 경우 기호성이 크게 향상되었다. 홍국을 첨가한 김치에서는 환원당 함량과 단맛이 다소 증가되었으나 아삭아삭한 맛은 차이가 없었다. 종합적 기호도는 배추김치에서는 뚜렷하지 않았으나 물김치에서는 현저하게 높았다. 홍국을 1% 첨가한 배추김치와 물김치의 HMG-CoA 환원효소의 활성 저해율 은 각각 16~7% 및 20~10%였다. The effects of Monascus koji on the fermentation and quality of mul-kimchi (MK) and Chinese cabbage kimchi (CCK) were investigated. Monascus koji at a final concentration of 1% against total amounts of saline and salted Chinese cabbage was added to MK and CCK, respectively, and fermented at 10℃. The koji of MK and CCK had a little effect on pH and acidity. Antimicrobial effect of water extracts from Monascus koji showed at the concentration of 3% for L. brevis and 5% for L. acidophilus and L. bulgaricus, respectively. Whereas no effect was founded in the strains of L. plantrum, L. GG and Leuc. mesenteroides. It was possible to control the color of kimchi by using Monascus koji instead of red pepper. Especially, color acceptability of MK added the koji was greatly improved. The content of reducing sugar and the score of sweet taste were slightly increased in the kimchi added the koji, whereas no great difference in the crispness was found. Overall acceptability of CCK was not apparent, but that of MK was greatly enhanced. It is apparent that the inhibitions of HMG-CoA reductase in MK and CCK added 1% Monascus koji were 10~20 and 7~16%, respectively.

      • SCOPUSKCI등재

        김치 熟成에 미치는 pH 調整劑의 影響

        김순동(Soon-Dong Kim) 한국식품영양과학회 1985 한국식품영양과학회지 Vol.14 No.3

        김치의 熟成中 酸敗防止 및 可食期間의 延長을 目的으로 citric acid와 sodium citrate를 混合한 pH 調整劑의 緩衝能力檢討와 이를 使用한 김치熟成質驗을 행하고 酸度, pH, 糖度, chlorophyll 含量, vitamin C 含量 및 微生物數의 變化를 調査함과 동시에 酸味 色相 및 綜合的인 맛에 대한 官能檢査를 행하였다.<br/> 그 결과 김치熟成에 適合한 citric acid 와 sodium citrate의 比는 1:9 이었으며 이를 김치의 0.3% 添加시켜 熟成시킨 結果 酸度, pH, 酸味 및 綜合的인 맛에 의하여 평가된 可食期間을 倍로 延長시킬 수 있었다. 또 pH 調整劑添加로 바람직한 色相을 유지시킴은 물론 vitamin C의 함량과 乳酸菌의 生育에 있어서도 良好한 結果를 나타내었다. The study was carried out to prevent the rancidity and to prolong the edible period by adding the pH adjuster composed of citric acid and sodium citrate during kimchi fermentation. Buffer action of the pH adjusters, changes in titratable acidty, pH, vitamin C content, chlorophyll content and number of microorganism were measured. And also sour flavor, color score and overall taste by sensory test were analyzed. The profer ratio of citric acid to sodium citrate for the kimchi was 1 to 9. Edible periods based upon the acidity, pH, sour flavor and overall taste were first to second days after soaking in the control, but were from the day of soaking to fifth days in the pH adjuster added kimchi to 0.3 percent. And favorable results were shown in kimchi with the pH adjuster in the point of brix degree, color and the number of Lactobacilli.

      • SCOPUSKCI등재

        깍두기의 熟成에 미치는 減壓 및 Polyethylene Film 包裝處理 效果

        김순동(Kim Soon Dong),윤수홍(Yoon Soo Hong),강명수(Kang Meung Su),박남숙(Park Nam Sook) 한국식품영양과학회 1986 한국식품영양과학회지 Vol.15 No.1

        Kacdugi fermented in the subatomospheric pressure(350㎜Hg) and polyethylene film package to improve the quality and to investigate the effect of fermentative control at 25℃. Brix degree, acidity, vitamin C content and number of total microbe and Lactobacilli was determined and also, the edible period of kacdugi was checked up by sensory assessment.<br/> The increasing rate of brix degree during kacdugi fermentation was high in the subatomo-spheric pressure, but decreased at the last period of fermentation as same tendency to the control, and it was preferably increased at the last period of fermentation in the polyethylene film package. However, the acidity was higher in the control than sbuatomospheric pressure but it was low in the polyethylene film package. Vitamin C content was high in the control at beginning and middle period of fermentation but high in sbuatomospheric pressure, and was low in the polyethylene film package at the last period of fermentation. The number of Lactobacilli was more in the subatomospheric pressure and polyethylene film package than the control, but it was suddenly incressed for the total microbe in the polyethylene film package at last period of fermentation.<br/> The edible periods of kacdugi by the sensory assessment of sour flavor, hardness and complex flavor was second days in the control. third days in the polyethylene film package, and fifth days in the subatomospheric pressure after soaking.

      • SCOPUSKCI등재

        고추과실 세포벽 다당류의 연화에 따른 변화

        김순동(Soon-Dong Kim),윤수홍(Soo-Hong Yoon),강명수(Meung-Su Kang),박남숙(Nam-Sook Park) 한국식품영양과학회 1986 한국식품영양과학회지 Vol.15 No.2

        고추 과실의 연화와 관련된 세포벽 다당류의 변화를 조사하기 위하여 조세포벽으로부터 화학적인 방법에 의하여 IAP(ionically associated pectin), CBP(covalently bounded pectin), HF(hemicellulosic fraction) 및 CF(cellulosic fraction) 등의 다당류를 분획하여 그 조성변화를 살펴보았다.<br/> 고추 과실 세포벽 구성 IAP와 CBP는 4~29%의 hemicellulose와 0.9~2.1%의 pectin과 0.1~1.1%의 cellulose를 함유하였다. 또 IAP와 CBP를 구성하는 polyuronide는 IAP쪽이 높았으나, hemicellulose는 CBP쪽이 높았다.<br/> CF를 제외한 모든 다당류는 turning stage 이후에 감소하였다.<br/> IAP와 CBP의 구성 polyuronide는 IAP에서는 큰 변화를 보이지 않았으나, CBP에서는 증가하였는데, 이것은 CBP와 결합한 HF의 감소에 기인하며, 이 감소의 주된 원인은 구성 galactose의 손실에 의한 것으로 판단되었다. Various cell wall polysaccharides such as IAP(ionically associated pectin), CBP(covalently bounded pectin), HF(hemicellulosic fraction) and CF(cellulosic fraction) were fractionated by chemical method from hot pepper fruit cell wall during ripening and softening. And then, the composition of the polysaccharides were determined.<br/> The IAP and CBP were composed of 65~88% polyuronide, 4~29% hemicellulose and 0.3~2.1% cellulose. And hemicellulose also contained 8~13% polyuronide and 0.1~1.1% cellulose. The containing ratio of hemicellulose associated with the CBP was higher than IAP. All of the polysaccharides except CF decreased by the turning stage showed softening. The polyuronide made up IAP changed little but, that of the CBP increased during softening owing mainly to decrease of the hemicellulose that was bounded to the CBP and was mostly linked to galactose.

      • SCOPUSKCI등재

        콩나물의 流通過程中 Chlorophyll, Amino酸 및 Vitamin C의 變化에 關한 硏究

        김순동(Soon Dong Kim),장봉희(Bong Hae Jang),김혜숙(Hyae Sook Kim),하귀현(Kyu Hyen Ha),강경순(Kyung Soon Kang),김덕희(Duck Hee Kim) 한국식품영양과학회 1982 한국식품영양과학회지 Vol.11 No.3

        콩나물의 流通過程동안 20℃의 暗所와 明所(109 lux)에서의 chlorophyll, 逆離 amino 酸 및 vitamin C의 含量變化, 狀態變化를 測定調査한 結果를 要約하면 다음과 같다.<br/> (1) 流通동안의 길이, 重量 및 變色程度를 測定한 結果는 暗所下에서는 7~24 時間 經過되는 동안에 약 1㎝ 가까이 伸長되었으나 明所에서는 큰 變化가 없었다. 明所, 暗所 다같이 콩나물 重量은 減少되었으며, 明所에서의 減少率이 높았다. 暗所下에서는 變色되지 않았으나 明所에서는 7~24時間에 變色되었다.<br/> (2) 콩나물의 子葉은 光의 露出에 의하여 빠르게 綠變되었으며 綠變은 porphyrin과 같은 前驅體뿐만 아니라 amino酸의 損失은 招來하였다. 그러나 胚軸에서는 amino酸의 損失이 없었다.<br/> (3) 明所에서 損失되는 amino酸은 cystine, aspartic acid, seine, histidine, glycine 等이었다.<br/> (4) 流通期間동안 暗所에서는 vitamin C의 損失이 없었으나 光에 露出은 子葉은 7時間, 胚軸은 5時間만에 22~27%의 損失을 招來하였다. This study was conducted to investigate the changes in plant state, chlorophyll, free amino acids and vitamin C content of soybean sprouts during circulation periods. The experiment was carried out under the indoor natural light and complete darkness at 20℃.<br/> The results are summarized as follows;<br/> Soybean sprout was grown about one cm in the darkness for 7 or 24 hours, but under the indoor natural light it was not grown. Weight was decreased both in the darkness and under the light. In the darkness the color of sprouts were not changed, but under the light the color was changed in 7 or 24 hours.<br/> Chlorophyll contents was increased rapidly by light in the cotyledon. Chlorophyll formation brought about loss not only in amino acids but also porphyrins, but it did not in the amino acids of hypocotyl.<br/> The kinds of amino acids being brought about loss under the light were cystine, aspartic acid, serine, histidine and glycine.<br/> The 22~27% of vitamin C was lost in cotyledon by 7 hours exposured light and in hypocotyl after 5 hours.

      • KCI등재SCOPUS
      • SCOPUSKCI등재

        게껍질의 김치보존성 향상효과

        김순동(Soon-Dong Kim),김미향(Mee-Hyang Kim),김일두(Ill-Du Kim) 한국식품영양과학회 1996 한국식품영양과학회지 Vol.25 No.6

        게껍질 분말(CSP: crab shell powder)이 배추김치의 보존성과 품질에 미치는 영향을 조사하였다. CSP를 그대로 김치양념과 혼합하여 담근 경우는 비린맛과 입자가 씹히는 등으로 종합적인 품질을 떨어뜨렸으며, 숙성 초기에 pH가 급상승하였다. 이러한 문제점을 보완하기 위하여 CSP를 부직포주머니(CSPB: crab shell powder in bag)에 넣어 보완실험을 하였다. CSPB는 담금용기 바닥에 위치시켰으며 첨가비율은 절임배추량에 대하여 1, 3, 5%로 하여 10℃에서 30일간 숙성시키면서 pH, 산도, 색상(L, a, b), 총 균수와 젖산균수, 텍스쳐, 관능검사를 행하였다. 그 결과 숙성 전기간을 통하여 CSPB를 넣은 김치에서 pH가 높게 유지되었으며, 대조군은 숙성 15일에 pH가 4.0이하로 떨어졌으나 CSPB를 넣은 것은 숙성 20일에도 PH가 4.0이상으로 유지되었고, 산도도 대조군에 비하여 낮게 유지되었다. 경도 역시 CSPB를 넣은 김치에서 높게 유지되었으며, 1%<3%<5% 순으로 CSP 첨가량이 높을수록 높게 유지되었고, L, a, b값 및 젖산균수도 첨가한 경우가 높았다. 관능검사 결과 대조군은 숙성 20일에 강한 신맛이 있는 것으로 평가되었으나, CSPB를 넣은 김치는 숙성 20일에도 신맛은 보통 수준, 아삭아삭한 맛은 보통 이상, 종합적인 맛이 우수한 것으로 평가되었다. CSP의 적정 첨가율은 3% 수준으로 이 경우 숙성 30일에도 나쁘지 않은 맛을 유지하였다. 그러나 5%를 첨가한 경우는 담금 초기부터 젓갈을 많이 넣은 듯한 비린맛이 강했다. 이상의 결과로 미루어 CSPB의 첨가는 김치의 젖산발효는 무첨가 경우 보다 더욱 활발하면서 신맛을 줄여 종합적인 품질이 양호한 것으로 평가되었다. To enhance the shelf-life and quality of baechu kimchi, the effects of CSP(crab shell powder) addition to kimchi was investigated. Overall qualities were deteriorated by fish odor, chewiness of particles, sharp pH increase at the early fermentation stage; therefore in order to solve these problems kimchi fermentation was carried out with kimchi containing 1, 3, 5% CSPB for salted baechu weight at 10℃ for 30days. Quality of kimchi was evalutated by the measurement of pH, acidity, colour L, a, and b value, the number of microbe and lactic acid bacteria, texture. Ten highly trained panelists were involved in the sensory evaluation. During the entire fermentation periods, pH, hardness, colour L, a and b value, the number of lactic acid bacteria of kimchi with CSPB were higher than those of control, but acidity was lower. Sensory quality showed that sour taste of control at 15-day fermentation was already strong. However, sour taste, crispness taste, and overall taste of kimchi with CSPB untill 20-day fermentation were good. Especially, overall taste of kimchi containing 3% CSPB at 30-day fermentation was good, but that of kimchi containing 5% showed fish odor from the early periods of fermentation.

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