Kinetic study 를 이용한 식품내의 Thiamin 파괴도의 측정 및 예측

송은승 한국조리과학회 1989 한국식품조리과학회지 Vol.5 No.2

학교와 병원 영양사 인적특성의 비교: 중요도와 빈도를 중심으로

송은승,김명소 대한지역사회영양학회 1998 대한지역사회영양학회지 Vol.3 No.2

Job analysis was done by the method of interview and survey to find out the human attributes needed for dietitans' job performance. The knowledge, skills, abilities and other characteristics including personality were major items in the questionnaire. The questionnaire was distributed to 340 schools and hospital dietitians. Among these, 201 were compeletely filled out, returned and statistically analyzed according to the frequency scale and importance scale respectively. The results were as follows : 1) The age, education, job experience and monthly pay of hospital dietitians were higher than those of school dietitians. This was partly due to the reflection of short chronicle of school foodservice. 2) The most important human attributes for rwo groups were commonly shown as sincere and faithful personality, good human relationship and responsibility for business outcome. 3) Computer skill and menuplanning ability were human attributes of the most frequently used by school dietitians, whereas knowledge of diet therapy, clinical nutrition, and pathology of disease were frequently used by hospital dietitians. 4) The correlation coefficients between two groups were as follows : Spearman's rho value of personality, skills and abilities, and knowledge were 0.806, -0.432,-0.203 respectively, according to the importance scale. 5) An overall view from t test between two groups, various human attributes, especially knowledge were more frequently used by hospital dietitians.

갓에서 Chlorophyll 유도체 및 $\beta$-Carotene의 분리와 이들의 항산화 작용

송은승,전영수,최홍식 한국식품영양과학회 2001 한국식품영양과학회지 Vol.30 No.3

Chlorophyll a and b, pheophytin a and b and $\beta$-carotene, crude chlorophylls and carotenoids (CCC) extracts of mustard leaf kimchi were isolated by DEAE-sepharose CL-6B and Sepharose CL-6B colume and TLC. The effects of chlorophyll a and b, pheophytin a and b and $\beta$-carotene on linoleic acid autoxidation were examined by the determination of peroxide value and conjugated dienoic acid content. Among them, chlorophyll a showed greater antioxidative activity than others, followed by chlorophyll b, pheophytin a, pheophytin b and $\beta$-carotene. Degradation of pheophytin b was observed to be slower than others and $\beta$-carotene showed highest degradation level during the autoxidation reaction of linoleic acid.

Hydrolyzed oat flour의 첨가량을 달리하여 제조한 저열량 레이어 케이크의 물리적 및 관능적 특성

송은승,김상진,강명화,Song, Eun-Seung,Kim, Sang-Jin,Kang, Myung-Hwa 한국식품과학회 2002 한국식품과학회지 Vol.34 No.1

This study was carried out to investigate the effect of rheological and sensory characteristics of the low-calorie layer cake. It was made with different levels of hydrolyzed oat flour based on the weight of shortening. The specific gravity of cake batter by increasing of hydrolyzed oat flour was decreased. The viscosity, however, was increased. The microstructures of cake crumb observed by the scanning electron microscope showed the decreased number/size of air cells, and the fat particles were also decreased. The texture profile analysis showed statistically significant differences according to the different levels of hydrolyzed oat flour based on the weight of shortening. The hardness, gumminess, and chewiness gradually declined by the increasing hydrolyzed oat flour level while springiness, cohesiveness, and resilience increased. Although taste, texture, and flavor decreased by the addition of hydrolyzed oat flour, it was increased in the appearance, color, and overall preference of the layer cake. Taken together, our results suggest that a 45% addition of hydrolyzed oat flour could be the best replacer for the low-calorie layer cake. 본 연구에서는 옐로우 레이어 케이크 제조시 쇼트닝 대신 탄수화물계 지방 대체물인 hydrolyzed oat flour가 사용될 수 있는지 그 가능성을 조사하고 여러 가지 비율로 대체하여 제조한 저열량 레어어 케이크의 특성을 평가하였다. 케이크 반죽의 비중과 점도는 지방 대체율이 증가할수록 비중은 감소하지만 점도는 증가하였다. 주사전자 현미경 측정 결과 지방 대체물이 증가함에 따라 air cell과 함께 지방구의 수와 크기는 감소하였고 점도는 높을수록 치밀한 구조를 보였다. 물성 특성 측정결과 대체율이 증가 할수록 hardness, gumminess, 및 chewiness는 감소하였고 springiness와 cohesiveness, resilience는 증가하였다. 관능적 평가에서 hydrolyzed oat flour 45% 첨가시 가장 우수한 것으로 평가되었고 지방 대체율이 크게 증가하여도 관능적 평가에서 우수한 것으로 나타났다. 따라서 지방 대체물인 hydrolyzed oat flour는 저열량 레이어 케이크 제조시 쇼트닝 대신 다량 첨가하여도 양질의 품질을 나타내는 지방 대체 소재로 사용될 수 있음이 시사되었다.

학교 및 병원 영양사의 직무분석 : 인적특성의 요인구조 비교

송은승,김명소 대한지역사회영양학회 1999 대한지역사회영양학회지 Vol.4 No.3

This study was mainly done by factors analyzing to find out the structure and the dimension of the results of a previous study; analyzing the school and hospital dietitians'human attributes needed for successful job performance(Song 1998). The results were as follows: 1) Through factor analysis, the 12 knowledge items were categorized into 4 groups ; ‘basic knowledge of food and nutrition’, ‘knowledge of clinical nutrition and diet therapy’, ‘knowledge of medial science’, and ‘knowledge from experience and common sense’. These 4 knowledge factors were more frequently used and importantly recognized by hospital dietians compared with school dietitians. 2) The 38 skill and ability items were categorized into 7 groups ; ‘ability of program development and research’, ‘ability of counseling and nutrition education’, ‘ability of production control and facility management’, ‘ability to use computer’, ‘ability to cooperate with others’, ‘ability to manage consignment marketing’, and ‘ability of managing situations and informations’. Different skills and abilities were required for each group. 3) The 11 personality items were categorized as 3 groups ; ‘respoinsibility and sincerity’, ‘positive personality’, and ‘affirmative and inquisitive personality’.

갓에서 Chlorophyll 유도체 및 β-Carotene의 분리와 이들의 항산화 작용

송은승,전영수,최홍식 부산대학교 김치연구소 2001 김치의 과학과 기술 Vol.7 No.-

Chlorophyll a and b, pheophytin a and b and β-carotene, crude chlorophylls and carotenoids (CCC) extracts of mustard leaf kimchi were isolated by DEAE-sepharose CL-6B and Sepharose CL-6B colume and TLC. The effects of chlorophyll a and b, pheophytin a and b and β-carotene on linoleic acid autoxidation were examined by the determination of peroxide value and conjugated dienoic acid content. Among them, chlorophyll a showed greater antioxidative activity than others, followed by chlorophyll b, pheophytin a, pheophytin b and β-carotene. Degradation of pheophytin b was observed to be slower than others and β-carotene showed highest degradation level during the autoxidation reaction of linoleic acid.

Effect of Tyrosine Deficiency on the Catecholamine Level of Developing Brain

송은승,최혜미,임경숙,Song, Eun-Seung,Choi, Hay-Mie,Yim, Kyeong-Sook 생화학분자생물학회 1982 한국생화학회지 Vol.15 No.3

임신한 Sprague-Dawley계 랫드(무게 200~230g) 40마리를 10마리씩 4그룹으로 나누어, 대조군은 임신시부터 분만후 5주까지 계속적으로 tyrosine 0.36%의 표준식이를 주었으며, DEF I group은 분만시부터, DEF II group은 임신 15일째부터, DEF III group은 임신 8일째부터 tyrosine이 포함안된 제한식이로 바꾸어 주었다. 이들 group으로부터 분만된 어린 랫드를 각각 일정간격으로 임의 추출하여 희생시켰다. 이들의 체중과 뇌의 무게를 측청하였으며, 뇌와 혈액내의 protein과 tyrosine 함량을 측청하였고, 또한 뇌에서 tyrosine으로 부터 합성되는 신경전달물질로 알려진 dopamine과 norepinephrine을 측정하여, 모체의 식이중의 tyrosine 결핍과 어린 랫드의 뇌성장 및 brain catecholamine 합성과의 관련성을 알아보았다. 그 결과 체중과 뇌의 무게는 모체에 제한식이를 오래 시행할수록 현저하게 감소됨을 볼 수 있었다. tyrosine이 결핍될 경우 혈액과 뇌의 protein양이 적어졌으며, serum protein은 젖뗀 이후 group간의 차이가 거의 사라졌으나 brain protein의 경우 계속적으로 차이가 있었다. 혈청내의 tyrosine의 경우에도 tyrosine 제한 식이를 오래 시행한 group일수록 전기간에 걸쳐 심한 저하를 보였다. 뇌의 tyrosine, dopamine, norepinephrine은 모두 출생 후 7~21일 사이에 최고 농도를 나타냈으며 group간의 차이도 이 시기에 가장 크게 나타났다. 그러나 이들이 모두 유의적인 차이를 나타낸 것은 생후7일 뿐인 것으로 보아 모체의 tyrosine 제한식이 는 출생초기의 어린 랫드에만 뇌 catecholamine의 심한 지장을 초래함을 알 수 있었다. 또한 tyrosine으로 부터 합성되는 catecholamine중에서 dopamine 다음 단계에 생성되는 norepinephrine이 tyrosine 결핍식이에 의해 더욱 영향을 받음은 특이할 만한 사실이다. Virgin female Sprague-Dawley rats, weighing 200~230 g, were mated with healthy males. And pregnant rats were seperated and fed a tyrosine deficient diet (tyr. 0.00%) during various stages of gestation and lactation period, and the offsprings were compared with the rats fed a tyrosine control diet (tyr. 0.36%). Brain and serum protein, brain and serum tyrosine and brain catecholamines; norepinephrine and dopamine were measured. Body weight and brain weight were also measured. DEF. I group received the deficient diet from delivery; DEF. II group, from the 15th day of gestation; DEF. III group, from the 8th day of gestation and continued until 35th day of postnatal period. Control group was fed a control diet (tyr. 0.36%) throughout the experimental period. Body and brain weight were significantly lower in deficient groups than those of the control group, but the brain weight was not so severely affected by the tyrosine deficient diet as the body weight. And tyrosine deficiency to have an adverse effect on brain protein synthesis and the adverse effect appeared more severe in preweaning than in postweaning period. In deficient groups, serum tyrosine showed severely decreasing tendency, but brain tyrosine did show such a sharp decrease. Brain norepinephrine and dopamine contents a decreasing tendency in deficient groups compared with the control group. But only at 7th day, both norepinephrine and dopamine contents were significantly depressed in all three DEF. groups. This shows that tyrosine restriction in maternal diet is not so critical to brain catecholamine content of offsprings except the neonatal rats. It seems that norepinephrine level was more affected by dietary tyrosine restriction than the dopamine level.

화학적 처리방법에 의한 변성전분의 이화학적 특성+

송은승,우나리야* 한국식생활문화학회 2007 韓國食生活文化學會誌 Vol.22 No.1

Developing carbohydrate fat replacer as materials for low-calorie and low-fat food made of Korean potato, it is expected thatthe new demand of fat replacer will be created. Potato starch was modified by chemical modification. Observing modified starch(treated in different method) by SEM, EZ(treated by enzyme) showed shape of deformed round oval, AC(treated by acetylation,),HPR(treated by hydropropylation) showed shape similar to that of NL(N-Lite), the commercial fat replacer. In the modified starchsuch as AC, peak in B and C type similar to those of general starch was found, but EZ showed non-crystalline shape. Comparedto other modified starch, HPR, the chemically produced denatured starch showed very peculiar peak and structure in V-form.While the order of contents of amylopectin was in the order HPR > EZ > AC showed extremely high contents. Measuring thedegree of gelatinization per the modified method, the degree of gelatinization of HPR as much higher than others. The waterbinding activity of modified starch was 240% in HPR. Measuring viscosity by producing general starch and modified starch as gelof 10% concentration, the GPS showed very high viscosity of 30.30 × 103 cp. Showing viscosity of 38.60, 31.60 103 × cp,the modified starch was in the order of HPR. While the calorie of starch of GPS was measured to be 3.0 Kcal/g, very low caloriethose of chemically modified starch, HPR showed 2.5 Kcal/g respectively, suggesting that calorie is decreased by modifiedtreatment. The appropriateness of processing food was experimented by substituting the existing oil and fat containing food withsaturated gel of starch and modified starch in constant rate through utilization of modified starch. Therefore, research anddevelopment for materials and related products which maintain the existing quality and reduce fat contents will be constantlyperformed in the future.

Thiamin의 열파괴 고찰 Thiamin과 환원당간의 반응

宋恩承 湖西大學校 工業技術硏究所 1991 工業技術硏究所論文集 Vol.10 No.-

Thiamin breakdown was studied in model system with different pH's(5, 7), water activities (0.9, 1. 0), and thiamin concentrations (10, 20 ㎍/ml) and also in ground pork held at 75℃, 85℃ and 95℃. The breakdown rates in model systems were significantly (p<0.001) faster at hibher pH, lower water activity and lower thiamin concentration. The rates were adequately described by a first order reaction model in every combination of process-ing parameters (r² = 0.95-0.99). The order of effect of reducing sugars on thiamin break-down was xylose, fructose, glucose, and surcrose; which matches the general findings in Maillard browning reaction. Activation energies indicated that thiamin in pork (85-93 KJ/Mole) was less temperature dependent than that in model systems (100-138 KJ/Mole).

Tyrosine 결핍이 뇌 성장 및 Brain Catecholamine 수준에 미치는 영향

송은승,최혜미,임경숙 ( Eun Seung Song,Hay Mie Choi,Kyeong Sook Yim ) 생화학분자생물학회 1982 BMB Reports Vol.15 No.3

Virgin female Sprague-Dawley rats, weighing 200∼230 g, were mated with healthy males. And pregnant rats were seperated and fed a tyrosine deficient diet (tyr. 0.00 %) during various stages of gestation and lactation period, and the offsprings were compared with the rats fed a tyrosine control diet (tyr. 0. 36%). Brain and serum protein, brain and serum tyrosine and brain catecholamines; norepinephrine and dopamine were measured. Body weight and brain weight were also measured. DEF. I group received the deficient diet from delivery; DEF. II group, from the 15th day of gestation; DEF. III group, from the 8th day of gestation and continued until 35th day of postnatal period. Control group was fed a control diet (tyr. 0.36%) throughout the experimental period. Body and brain weight were significantly lower in deficient groups than those of the control group, but the brain weight was not so severely affected by the tyrosine deficient diet as the body weight. And tyrosine deficiency to have an adverse effect on brain protein synthesis and the adverse effect appeared more severe in preweaning than in postweaning period. In deficient groups, serum tyrosine showed severely decreasing tendency, but brain tyrosine did show such a sharp decrease. Brain norepinephrine and dopamine contents a decreasing tendency in deficient groups compared with the control group. But only at 7th day, both norepinephrine and dopamine contents were significantly depressed in all three DEF. groups. This shows that tyrosine restriction in maternal diet is not so critical to brain catecholamine content of offsprings except the neonatal rats. It seems that norepinephrine level was more affected by dietary tyrosine restriction than the dopamine level.