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칡 추출물을 첨가한 스펀지케이크의 물리적 및 관능적 특성
김인용(Inyong Kim),안원주(Won-Joo Ahn),정윤화(Yoonhwa Jeong) 한국식품영양과학회 2021 한국식품영양과학회지 Vol.50 No.2
본 연구는 건강기능식품의 소재로 사용되는 칡 추출물을 추출한 뒤 식품으로 적용하기 위해 제과에서 가장 기본으로 사용되는 스펀지케이크를 제조할 때 첨가하여 그 품질 특성을 분석하며, 적합한 칡 추출물의 첨가량을 탐색하여 칡 추출물 스펀지케이크 개발에 필요한 근거를 만들도록 한다. 칡 추출물은 스펀지케이크의 재료 중 밀가루를 기준으로 하여 설탕과 물의 양을 1:1로 만들어 3%, 6%, 9%로 대체하여 반죽을 제조하였다. 반죽은 비중과 pH를 측정하였으며, 완성된 스펀지케이크는 무게, pH, 비중, 손실률을 측정하였고 색도와 텍스쳐를 측정하였으며 기계적 결과와 비교를 위해 기호도를 측정하였다. 칡 추출물 자체 이화학적 특성에 따라 칡 추출물 첨가 반죽의 비중은 증가하였으며 pH는 감소하였다. 스펀지케이크에서도 무게와 비중, 손실률은 첨가량에 따라 증가하였으나 pH는 별다른 변화를 보이지 않았다. 색도의 경우 L값은 감소하고 a, b값은 증가하여 전반적인 어두운 갈색으로 변화하였다. 텍스쳐를 측정한 결과에서는 유의적 차이가 없음을 확인하였다. 관능평가에서는 전반적인 기호도나 색 등에서 기호도가 감소하였으나 텍스쳐와 관련된 지표에서는 기호도 감소가 적게 나타났다. This study analyzed the physical and sensory properties of sponge cakes prepared using arrowroot (Pueraria lovata) extract. Arrow extract was added to the dough in the proportion 3, 6, and 9% by weight of the flour. Physical change in the dough, the pH and specific gravity were measured, as well as the weight, specific gravity, pH, and loss rate of the sponge cake. Color and texture of sponge cakes with arrowroot extract were similarly measured. The preference test in sensory evaluation was conducted among college students. Evaluating the physical properties of the arrowroot extract itself revealed that the dough supplemented with arrowroot extract had increased specific gravity and decreased pH. The weight, specific gravity, and loss rate of the sponge cake were determined to increase with the amount of extract added, but with no significant change in the pH. Evaluation of chromaticity revealed decreasing L value and increasing a and b values, resulting in an overall dark brown color. Our results confirmed that there was no significant difference in the physical properties measured. Sensory evaluation revealed that preference was increased for overall preference and color, but was decreased in indicators related to physical properties.
김인용(Inyong Kim),지석근(Seokgeun Ji),정윤화(Yoonhwa Jeong) 한국식품영양과학회 2019 한국식품영양과학회지 Vol.48 No.1
본 연구는 칠면초 순을 물(WE), 50% 에탄올(50EE), 100% 에탄올(100EE)로 추출하여 각 시료의 전자공여능과 수소공여능 측정을 통한 항산화 활성 및 인간 간암세포인 HepG2 세포를 이용하여 활성산소종의 억제 활성과 항산화 효소 활성을 조사하였다. 칠면초 순 추출물의 총 플라보노이드 및 총 페놀 함량은 100EE에서 가장 많았고, hydrogen atom transfer와 electron transfer에 의한 항산화 활성도 모두 100EE, 50EE, WE 순으로 높았다. 칠면초 순 추출물은 과산화수소에 의해 산화스트레스를 유발시킨 HepG2 세포의 세포생존율을 증가시켰고, 100EE에서 가장 높은 세포생존율을 나타내었다. 세포 내 활성산소종 소거 활성과 항산화 효소 중 SOD, CAT 활성이 100EE 추출물을 처리 HepG2 세포에서 가장 높게 증가하였고, GPx와 GR 활성은 100EE, 50EE, WE 간에 유의적 차이가 없었지만 모두 효소 활성을 증가시켰다. 칠면초 순 추출물의 전자공여능, 수소공여능과 과산화수소를 처리한 HepG2 세포를 이용하여 항산화 활성을 확인하였고, 이러한 항산화 작용을 통해서 간세포의 산화스트레스에 대한 보호 효과가 있을 것으로 생각된다. This study examined the antioxidant activities of Suaeda japonica Makino sprouts against oxidatively stressed HepG2 cells. S. japonica Makino sprouts were extracted using a water extract (WE), 50% ethanol extract(50EE), and 100% ethanol extract (100EE). The antioxidant activities in the extracts were measured using a 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assay, ferric reducing antioxidant power (FRAP) assay, and oxygen radical absorbance capacity (ORAC) assay. The antioxidant and protective effects for hydrogen peroxide-treated HepG2 cells were evaluated based on the cell viability, intracellular reactive oxygen species (ROS) scavenging activity, and antioxidant enzyme activities, such as superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPx), and glutathione reductase (GR) in oxidatively stressed HepG2 cells. The highest total flavonoid and phenol contents were 6.68 mg quercetin equivalent/g and 16.67 mg gallic acid equivalent/g, respectively. The DPPH, ABTS, FRAP, and ORAC results also were highest using the 100EE. The DPPH and ABTS using the 100EE were 90.34% and 91.96% at 1,000 μg/mL, respectively. The FRAP using the 100EE was 571.5 μmol FeSO4/g while its ORAC was 1,307.8 μmol Trolox equivalent/g. The results showed that the cell viability was increased by all the extracts. The intracellular ROS scavenging activity was increased 60.4% using 500 μg/mL of the 100EE, respectively. The SOD, CAT, GPx, and GR activities increased to 41.7%, 69.2%, 14.2%, and 31.6%, respectively, using 100EE.
관상동맥 우회로 이식술 후 발생한 후천성 반응성 천공교원증
김인용 ( Inyong Kim ),김영일 ( Youngil Kim ),채인수 ( In Soo Chae ),박경덕 ( Kyung Duck Park ),정현 ( Hyun Chung ),박준수 ( Joonsoo Park ) 대한피부과학회 2016 대한피부과학회지 Vol.54 No.9
Perforating disorders are a group of skin disorders that present the characteristic clinical finding of transepidermal elimination. Acquired reactive perforating collagenosis is an uncommon condition characterized by umbilicated hyperkeratotic papules, and in almost all cases, it coexists with other disease conditions, such as diabetes mellitus, renal failure, and malignancies. The pathologic mechanism of this disease remains largely unknown. Here, we describe the case of a 42-year-old man who developed acquired reactive perforating collagenosis after coronary artery bypass graft surgery. (Korean J Dermatol 2016;54(9):728∼730)
전통누룩과 개량누룩을 이용한 상황버섯 첨가 전통 발효 증류주의 이화학적 특성
김미숙(Misook Kim),이윤희(Younhee Lee),김인용(Inyong Kim),엄태길(Taekil Eom),김성환(Sung-Hwan Kim),조남지(Namji Jo),유성률(Sungryul Yu),정윤화(Yoonhwa Jeong) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.12
This research was carried out to compare the physicochemical characteristics of Korean traditional spirits brewed with Phellinus linteus by different Nuruks. The spirits were produced by atmospheric distillation of rice mash added with 1~5% P. linteus and fermented by traditional and improved Nuruks. Traditional Nuruk facilitated more alcohol production than improved Nuruk during the initial fermentation time. The alcohol contents of rice mash with P. linteus ranged from 15.8 to 18.9%. Predominant volatile compounds were i-amyl alcohol of fusel oils and ethyl acetate of ester compounds in P. linteus added spirits. The spirits prepared by traditional Nuruk showed higher contents of i-butanol, n-butanol, and i-amyl alcohol than those by improved Nuruk. More ethyl acetate was produced in the spirits prepared by improved Nuruk than those by traditional Nuruk. The contents of methyl alcohol were less than 50 mg/L in P. linteus added spirits.
증 례 : 중형의 선천성 멜라닌 세포성 모반에서 발생한악성 흑색종의 대상포진 양 피부 전이 1예
김영일 ( Youngil Kim ),김인용 ( Inyong Kim ),채인수 ( In Soo Chae ),봉진구 ( Jin Gu Bong ),정영주 ( Young Ju Jeong ),배성화 ( Sung Hwa Bae ),심정수 ( Jeong Su Shim ),오훈규 ( Hoon Kyu Oh ),박재복 ( Jae Bok Park ),이호준 ( Ho Jun L 대한피부과학회 2015 大韓皮膚科學會誌 Vol.53 No.9
Zosteriform metastasis from malignant melanoma is a rare type of skin metastasis that shows cutaneous lesions including patches, plaques, and nodules along with dermatomes, and thus needs to be distinguished from herpes zoster skin infection. Although some authors have explained the mechanism of zosteriform metastasis, its pathogenesis remains unknown. Herein, we describe an 85-year-old woman with zosteriform metastasis of malignant melanoma arising in a medium-sized congenital melanocytic nevus. (Korean J Dermatol 2015;53(9):708∼712)
로스팅 조건에 따른 콜롬비아산 Coffea arabica cv. Typica Caturra 커피의 항산화 활성
김은경(Eunkyung Kim),송가영(Ka-Young Song),김인용(Inyong Kim),윤혜연(Hea-Yeon Yun),장석암(Seokam Zhang),하정헌(Jung-Heun Ha),정윤화(Yoonhwa Jeong) 한국식품영양과학회 2020 한국식품영양과학회지 Vol.49 No.2
본 연구에서는 콜롬비아산 Coffea arabica cv. Typica Caturra 생두를 이용하여 네 가지 로스팅 조건을 달리한 원두를 제조하고, 에스프레소 및 드립 방법으로 커피를 추출하여 총 폴리페놀 함량, 총 플라보노이드 함량, TEAC, DPPH 라디칼 소거능과 FRAP를 측정하였다. 총 폴리페놀과 총 플라보노이드 함량은 에스프레소와 드립 커피 모두 Very dark (E4, D4)에서 가장 낮았다. TEAC는 에스프레소 커피에서 시료 간에 유의적인 차이가 없었으나, 드립 커피에서는 Very dark(D4)에서 가장 낮았다. DPPH 라디칼 소거능은 에스프레소 커피와 드립 커피에서 Light medium(E1, D1)이 가장 높았고, 로스팅이 강해질수록 감소하였다. FRAP는 에스프레소와 드립 커피 모두 Light medium(E1, D1)에서 가장 높았으며, 로스팅 강도가 증가할수록 감소하였다. 에스프레소와 드립 커피에서 로스팅에 따른 총 폴리페놀 함량은 FRAP에 유의적인 영향을 주는 것으로 나타났다. 드립 커피에서는 또한 로스팅에 따른 총 플라보노이드 함량이 FRAP에 유의적으로 영향을 주는 것으로 나타났다. 이상의 연구결과 원두의 로스팅 강도는 에스프레소와 드립 커피에서 총폴리페놀, 총 플라보노이드의 함량과 항산화 활성에 영향을 주는 것으로 생각된다. Coffee is a rich source of polyphenolic compounds that have antioxidant activities. In this study, we investigated the effect of roasting degree on the antioxidant activity of Colombian Coffea arabica cv. Typica Caturra coffee extracts (espresso and drip) with different roasting conditions (Light medium, Medium, Moderately dark, and Very dark). The contents of total polyphenols and total flavonoids in espresso and drip coffee were the lowest at Very dark. In addition, the Trolox equivalent antioxidant capacity of drip coffee was the lowest at Very dark. The 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacities in espresso and drip coffee were the highest at Light medium and decreased as roasting degree increased. The ferric reducing antioxidant power (FRAP) in espresso and drip coffee was the highest at Light medium and the lowest at Very dark. The FRAP was significantly affected by the level of total polyphenols in espresso and drip coffee with different roasting conditions. In drip coffee, the FRAP was also affected by the content of total flavonoids in the coffee extracts with different degrees of roasting. It is concluded that the degree of roasting is a crucial factor in the contents of total polyphenol and total flavonoid, and antioxidant activity in coffee extracts.
Brake Torque Vectoring을 이용한 차량의 운전성 향상에 대한 연구
이종일(Jongil Lee),김인용(Inyong Kim),구형찬(Hyoungchan Koo),김형수(Hyoungsoo Kim),김영우(Youngwoo Kim),오승규(Seungkyu Oh),노지훈(Jihoon Roh),윤동필(Dongpil Yoon),이강원(Kangwon Lee) 한국자동차공학회 2011 한국자동차공학회 학술대회 및 전시회 Vol.2011 No.11
This paper presents a mathematical model of multi-dynamic vehicle model. A torque vectoring brake (TVB) system is proposed to improve the stability and the agility of vehicle. The algorithm of TVB system is proposed based upon a sliding model controller. The proposed algorithm optimizes control of wheel slip during the inside of vehicle wheel slip. ISO standard test procedure is used to evaluate the performance of TVB system. The TVB performance is numerically implemented using MATLAB and CarSim commercial software. The simulation results show the acceptable performance of TVB comparing without TVB. For conclusion, the TVB system is developed and evaluated to improve vehicle dynamic characteristics and handling performance. The TVB system shows the better handling performance and agility specially under-steer control situation.