수수가루 첨가 수연소면의 품질특성과 산화방지 활성

송명섭(Myeong Seob Song),최아영(Ah Young Choi),김민영(Min Young Kim),이윤정(Yoon Jeong Lee),오현아(Hyunah Oh),우관식(Koan Sik Woo),이준수(Junsoo Lee),정헌상(Heon Sang Jeong) 한국식품과학회 2018 한국식품과학회지 Vol.50 No.5

본 연구는 수연소면 제조시 수수가루 첨가량에 따른 품질특성 및 산화방지 활성을 살펴보기 위하여 수수가루를 10, 15, 20 및 25% 첨가하여 수연소면을 제조하였다. 수수소면의 색도측정 결과 수수가루 첨가량이 증가함에 따라 건조소면과 조리 후 소면에서 명도와 황색도는 감소하였으며, 적색도는 증가하였다. 수수가루를 첨가한 수연소면의 조리 후 중량, 부피, 수분흡수율, 탁도, 조리손실률은 수수가루 첨가량이 증가함에 따라 유의적으로 변화하였다. 수연소면의 경도 및 인장력은 수수가루 첨가량이 증가함에 따라 경도는 1,236에서 1,932 g으로 증가하고, 인장력은 152 에서 105 g으로 감소하였으며, 반죽 제조 공정에서도 같은 경향을 나타내었다. 총 폴리페놀 함량은 1.129-3.668 mg GA/g으로 나타났으며, 플라보노이드 함량은 수수가루 첨가량이 증가함에 따라 1.893 mg CA/g까지 증가하였다. DPPH, ABTS 라디칼 제거능은 수수가루 무첨가구에서 각각 0.704 및 0.355 mg AA/g이었으며, 수수가루 첨가량이 증가할수록 각각 0.815 및 0.935 mg AA/g으로 증가하였다. 본 연구 결과 수수가루를 첨가량을 조절하여 수연소면을 만들면 면의 품질특성은 유지하면서 산화방지 활성을 향상시킬 수 있을 것으로 판단된다. This study investigated the qualitative characteristics of Sooyeon noodles supplemented by sorghum powder at concentrations of 10, 15, 20, and 25%. L- and b-values of Sooyeon noodles decreased while its a-value was significantly increased by the addition of sorghum powder. Additionally, sorghum powder increased the weight, volume, and water uptake of noodles. Turbidity as well as cooking loss of cooked noodles decreased significantly due to the addition of sorghum powder. Increasing concentration levels of sorghum powder resulted in an increase in the hardness of cooked noodles, which was in the range of 1,236-1,932 g, and a decrease in tension, which was in the range of 152-105 g. The same trend was observed in the dough production process. Sooyeon noodles with 25% sorghum powder yielded the highest total polyphenol content (3.668 GAE mg/g) and flavonoid content (1.893 CE mg/g). DPPH and ABTS radical scavenging activities increased linearly to 0.704 and 0.815 AA mg/g, and 0.355 and 0.935 AA mg/g. respectively.

열처리에 따른 일반도라지와 으뜸도라지의 품질 특성

송명섭(Myeong Seob Song),김민영(Min Young Kim),장귀영(Gwi Young Jang),이윤정(Yoon Jeong Lee),Li Meishan,오현아(Hyunah Oh),이준수(Junsoo Lee),정헌상(Heon Sang Jeong) 한국식품영양과학회 2018 한국식품영양과학회지 Vol.47 No.4

본 연구는 열처리에 따른 일반도라지와 으뜸도라지의 품질 특성 변화를 살펴보기 위하여 110°~150℃에서 2시간 열처리한 다음 성분 분석 및 항산화력을 측정하였다. 조회분, 조 단백질 함량, 조지방 함량은 으뜸도라지가 높았으며, 탄수화물은 일반도라지가 높았다. 열처리 온도가 증가함에 따라 pH는 감소하고 총 산도는 증가하였다. 환원당은 대조구에서 각각 8.00 ㎎/g 및 13.59 ㎎/g이었으며, 130°C에서는 각각 55.72 ㎎/g 및 51.04 ㎎/g으로 증가하였다가 그 이상의 온도에서는 감소하였다. 갈변도는 대조구에서 0.09 및 0.06이었으며, 150°C에서는 각각 0.53 및 0.50으로 증가하였다. 조사포닌 함량은 열처리 전에는 각각 16.43 ㎎/g 및 24.20 ㎎/g이었으며 열처리 온도가 증가함에 따라 증가하여 150°C에서는 각각 43.50 ㎎/g 및 67.70 ㎎/g으로 대조구 대비 3배 가까이 증가하였다. 총 폴리페놀 함량은 열처리 온도가 증가함에 따라 증가하여 150°C에서는 각각 7.14 ㎎ GA eq/g 및 7.27 ㎎ GA eq/g으로 나타났다. 항산화활성은 ABTS 라디칼 소거능, DPPH 라디칼 소거능 및 환원력 모두 열처리 온도가 증가함에 따라 증가하였다. This study investigated the quality characteristics of Normal and Etteum Doraji subjected to heat treatment at 110∼150℃ for 2 hours. Carbohydrate content was higher in Normal Doraji, and the contents of crude ash, crude lipids, and crude protein were higher in Etteum Doraji. The pH and total acidity were negatively correlated with increasing heat treatment. Reducing sugar content and browning index of Doraji increased after heat treatment. The crude saponin content of Normal and Etteum Doraji increased from 16.43 ㎎/g and 24.20 ㎎/g before heat treatment to 43.50 ㎎/g and 67.70 ㎎/g after heat treatment at 150℃. The highest total polyphenol content of 7.27 ㎎ gallic acid equivalent/g was observed in Etteum Doraji treated by heat treatment at 150℃. ABTS radical scavenging activity increased to 3.59 ㎎ ascorbic acid equivalent (AA eq)/g and 3.61 ㎎ AA eq/g after heat treatment at 150℃. DPPH radical scavenging activity increased to 3.02 ㎎ AA eq/g and 3.03 ㎎ AA eq/g after heat treatment at 150℃. Reducing power also increased to 0.47 and 0.53 at 150℃.

발아와 고압처리가 검정콩 사포닌 추출물의 암세포주 증식억제에 미치는 영향

김민영,이윤정,송명섭,오현아,김경미,강태수,이연리,이준수,정헌상,Kim, Min Young,Lee, Yoon Jeong,Song, Myeong Seob,Oh, Hyunah,Kim, Kyung Mi,Kang, Tae Su,Lee, Youn Ri,Lee, Junsoo,Jeong, Heon Sang 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.6

The objective of this study was to determine the effect of high hydrostatic pressure (HHP) treatment on proliferation of human cancer cell lines (MCF-7, HCT-116, PC-3 and AGS) of crude soyasaponin extracts in germinated black soybean. Black soybean was germinated and subjected to HHP, followed by preparation of crude soyasaponin extracts. Cell treatments done with extracts less than $400{\mu}g/mL$ concentrations had no significant effect on 3T3-L1 adipocyte cell viability. The inhibitory effect of crude soyasaponin extracts with germination periods and applied pressure on breast cancer cell (MCF-7), human colon cancer cell (HCT-116), human gastriccancer cell (AGS) and prostate cancer cell (PC-3) growth were investigated using MTT assay. The highest anti-proliferation of human cancer cell line of crude soyasaponin extracts was observed at 150 MPa treatment after germination for 4 days (150 MPa-Day 4). The cell viability on MCF-7, HCT-116, PC-3 and AGS cell lines of crude soyasaponin extract in 150 MPa-Day4 was 48.82%, 57.37%, 39.89% and 23.94% at $400{\mu}g/mL$, respectively. These results suggest that soyasaponin extracts from black soybean subjected to HHP after germination may mediate physiological activity.

고압 및 한외여과 처리가 발아 검정콩의 생리활성에 미치는 영향

김민영(Min Young Kim),이윤정(Yoon Jeong Lee),송명섭(Myeong Seob Song),오현아(Hyunah Oh),장귀영(Gwi Yeong Jang),김경미(Kyung Mi Kim),이준수(Junsoo Lee),정헌상(Heon Sang Jeong) 한국식품영양과학회 2018 한국식품영양과학회지 Vol.47 No.8

본 연구에서는 발아와 고압처리에 따른 수용성 단백질 추출물의 생리활성을 확인하기 위하여 검정콩을 발아시킨 후 고압처리하고 분자량별로 분리한 후 생리활성을 검토하였다. ABTS 및 DPPH 라디칼 소거능은 발아 4일 차, 150 MPa의 압력까지 증가하였다. ACE 저해활성은 발아에 의한 증가효과는 나타나지 않았지만, 고압과 병행처리 시 150 MPa 처리에서 50.78~51.35%로 증가하였다. 항산화 활성 및 ACE 저해활성이 가장 높게 나타난 고압처리 발아콩(4일 차, 150 MPa)의 수용성 단백질 추출물의 ultrafiltration 분획물은 PM1(<3 kDa), PM2(3~<10 kDa) 및 PM3(10~<30 kDa)이 각각 22.06, 18.94 및 10.91%의 수율을 나타냈다. 분자량별 분획물의 ABTS와 DPPH 라디칼 소거능 및 ACE 저해활성은 모두 PM2와 PM1에서 높은 활성을 나타내어 저분자 펩타이드의 생리활성을 확인하였다. 이상의 결과로부터 항산화 활성과 ACE 저해활성을 나타내는 3~<10 kDa의 저분자 펩타이드 함량은 발아와 고압처리에 의해 증가하였고, 고압처리 발아콩으로부터 기능성을 나타내는 펩타이드의 개발이 가능할 것으로 생각된다. This study was performed to investigate the effects of high hydrostatic pressure (HHP) treatment and ultrafiltration on the antioxidant and angiotensin converting enzyme (ACE) inhibitory activities of protein extracts in germinated black soybeans. Black soybeans were germinated and subjected to HHP, followed by preparation of extracts and fractions with molecular weight. The highest 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (3.58 mg ascorbic acid equivalents (AAE)/g) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) (2.02 mg Trolox equivalents (TE) /g) radical scavenging activities and ACE inhibitory activities (51.35%) of protein extracts were observed at 150 MPa treatment after germination for 4 days. ABTS and DPPH radical scavenging activities of fractions were higher in PM2 (MW 3∼<10 kDa) with 6.52 mg AAE/g and 2.95 mg TE/g as compared to protein extracts. The strong ACE inhibitory effect (74.37%) of the fraction was observed at PM2 fraction at a concentration of 2 mg/mL. These results suggest that low molecular peptides derived from black soybeans subjected to HHP after germination may mediate physiological activity.

분쇄방법 및 품종에 따른 쌀 식빵의 품질특성

오현아(Hyun Ah Oh),김민영(Min Young Kim),이윤정(Yoon Jeong Lee),송명섭(Myeong Seob Song),이춘기(Choon Ki Lee),이연리(Youn Ri Lee),이준수(Junsoo Lee),정헌상(Heon Sang Jeong) 한국식품과학회 2018 한국식품과학회지 Vol.50 No.5

본 연구에서는 건식 제분용 쌀 품종인 설갱과 일반 쌀 품종인 삼광에 대한 건식 및 습식제분 쌀가루의 원료 특성을 비교하고 제빵 특성을 살펴보았다. 설갱 쌀가루의 조단백질과 조지방 함량이 각각 6.20%와 0.24%로 삼광에 비해 높았고, 아밀로스 함량은 18.81%로 낮았으며, 조단백질, 조지방, 아밀로스 함량 모두 건식제분 시 습식제분보다 높았다. 손상녹말 함량 및 수분흡습지수는 건식제분이 습식제분에 비해 14.4% 및 2.46 g/g으로 높았고, 수분용해지수는 1.31 g/100 g으로 낮았으며, 품종에 따른 차이는 없었다. 녹말 형태는 삼광은 다각형 이었지만 설갱은 둥근 형태였으며, 습식제분 시 미세한 입자가 많았다. 제빵 시 비체적은 삼광습식과 설갱 건식이 각각 2.90 및 2.86 mL/g으로 유사하였다. 구운 후 초기 경도는 삼광이 823.06 g 및 설갱이 597.29 g으로 설갱이 경도가 낮았고, 제분 방법에 따라서는 습식제분이 건식제분에 비해 낮았다. 건식제분 쌀가루 특성은 밀가루와는 차이가 있었지만 제빵 특성은 유사하게 나타났으며, 쌀가루 제조 시 건식제분에 적합한 설갱 품종이 제빵용으로 적합할 것으로 판단된다. The current study investigated the effect of rice cultivars (Samkwang and Seolgaeng) and milling methods on various characteristics of rice bread. In dry milling, all component characteristics, except the water solubility index, were higher. In terms of the morphology of starch, Samkwang exhibited an angular shape, while Seolgaeng exhibited a round shape. Wet milled flour yielded fine polygonal starch compared to dry milled flour. In regard to the quality characteristics of bread, both wet milled Samkwang and dry milled Seolgaeng showed closely similar specific volumes of 2.90 mL/g and 2.86 mL/g, respectively. Hardness was in the range of 555.50 – 597.29 g for Seolgaeng and 776.78 – 823.06 g for Samkwang. Thus, although the flour characteristics were different, dry milled Seolgaeng, the rice flour of which is economical to produce and has baking characteristics similar to that of wheat flour, appears to be preferable.

保健衛生에 關한 硏究 : Based on Freshmen of Chungju Technical Junior College 忠州工業專門大學 一學年을 中心으로

宋明燮 忠州大學校 1985 한국교통대학교 논문집 Vol.19 No.1

Health is needed for life preservation of an organism, and it is a foundation of happy life. Health makes a great contribution toward a country, its national prosperity, social welfare, and its cultural improvement. WHO(the World Health organization) states clearly in its Charter that health is the absolutely perfect state from not only disease and weakness but also physical, mental and social condition, Accordingly, health should come to increasing vitality for constructing social welfare. Students of ten build up their social character and conceive scientific knowledge of body through physical education. So this paper exemined on smoking which have a grest effect on their health and I hope this paper will give a guide for health education.

레크리에이션에 關한 硏究

宋明燮 충주대학교 1979 한국교통대학교 논문집 Vol.12 No.1

Now, the mechanization of the mode of life and men's surging in the city demand man body's mechanization as well as spiritual fatigue. Man have always tried to pursue the happy life from ancient times. Leisure to create culture is no less important than labour, so it is necessary in our life. In short, when man do his desiring work, he does not lose interest in his work even is he sit up all night doing it. Because it has an object that man desires, his expressing and his trial. In comparison with twelve-hour labour every day except Sunday in 1830, Saturday became four-hour labour and other days eight-hour in 1930, and Saturday and Sunday became holiday in about 1960. Labour hours cut in half in America for about one hundred years, from the 19th century to the 20th century, so leisurure times increased from ten-hour in a week to week to seventy-hour. According to enlargement of leisure, recreation gives us mental and physical rest from a hard life, and is the source stirring up new strength and volition from tomorrow's hard life. In this paper I'm going to study on the recreation giving us the enjoyable life.

學校體育과 社會體育의 關連性

宋明燮 충주대학교 1970 한국교통대학교 논문집 Vol.3 No.-

Befor I explain on the school exercises and the social exercises in this article, first of all, I am going to divide the exercises. The exercises can divide into various kinds according to the object and the range. That is, in case of dividing the exercises according to the stage of the growth, it divides into the exercises of the baby, the children, the young man, the prime of manhood, the old man and so on. Since its method differs according as the object is the nomal or abnormal person, the former the exercises of the baby, the children and the young man may be called the exercises of the normal person and the latter-the ecercises of the prime of manhood and the old man-the ecercises of the abnormal person. In case of dividing the ecercises according to the place again, it divides int o the exercises of the school, the workshop and the home. But the basic idea of the ecercises of the school and the society does not differ. It only changes from the difference of the place practicing the exercises. And in cas of thinking according to the responsible position training the exercises, the exercises of the school ought to be taken responsibility by the school and the exercises of the society ought to be taken responsibililty by the administra tive resonsible person in the regional society for the exersises of the citizen In this article, I am going to explain the real meaning and the idea of the exercises, and what are the matters in question of the exercises of the school and the society.

女大生들의 肥滿 關聯要因에 關한 硏究

宋明燮 충주대학교 1992 한국교통대학교 논문집 Vol.26 No.-

This study was accomplished to investigate the prevalence of obesity and the factors rdlated to obesity of college girls. The ractors inrluencung on the obesity were measured by the general backgrounds dietart pattern and sports pattern. Data were obtaind from 497 female in chunfbuk area by self-administered questionaire. The data divided into four groups according to Broca index were analyzed by the stastical technique-ANOVA and Duncan test, t-test. The results of the study were as follows : 1. There were significant difference on the obesity according to attending school method, sleeping hours. self consciousness of physique, childhood nutrition. birth order, brother physique. 2. There were significant differences on the obesity according to eating time. quantity of three meals, frequency of unbalanced diet. degree of snacks. 3. There were significant differences on the obesity according to whether or not of sports, frequency of sports, the weight control, the weight control method.

Hand-Ball 選手의 基礎體力 向上과 技能信張에 關한 硏究

宋明燮 忠州大學校 1984 한국교통대학교 논문집 Vol.17 No.1

It is a well - knowh fact that modern sportsmen, regardless of the Orient or the Occident, devote their best efforts to developing more efficient training method to improve the competition power and skills since the results from every sporting events including international meeting have a great effect on raising the national prestige. Accordingly this paper studied on the improvement of skills of female handball players through the basic physical training, and set up some exercises of basic physical strength suitable for the handball guidance by analyzing the correlations among the main factors. The purposes of this study are as follows ; 1. To measure and compare the coefficient of skill expansion in dribbling, pass and shooting. 2. To examine on the efficience of game operaton. 3. To analyze synthetically the coefficient of skill expansion gained from the exercises of basic physical strength. 4. To formulate a reasonable guidance by analyzing the correlations of various factors of exercises.