Convergence Study on the Optimization for Suppression of Starch Hydrolysis using Rutin, Quercetin and Dietary Fiber Mixture Design

오임경,배인영 한국융합학회 2020 한국융합학회논문지 Vol.11 No.5

This study was conducted to develop the efficient system for starch hydrolysis suppression using rutin, quercetin and dietary fiber through the statistical mixture design. The three components were replaced with wheat flour at the level of 10% and the mixed gel with three components was characterized by in vitro starch digestion. The mixture design was applied by simplex-centroid experimental model. The quadratic model (R2=0.86) was well fitted and the obtained regression equation indicated that the significant positive effects was observed in the quercetin and fiber mixture. Based on the statistical results, the best mixing ratio of quercetin and fiber was 72: 28 that led to the lowest predicted glycemic index (pGI). Their interactions on the pGI of starch digestibility were clearly visualized in the 3D surface plot. These results suggested that the mixture of quercetin and fiber interact strongly with wheat flour, consequently retarding starch hydrolysis by 15%.

Anti-obesity and anti-inflammatory effects of ginseng vinegar in high-fat diet fed mice

오임경,백은종,이대희,최용호,배인영 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.6

This study aimed to investigate the efficacy ofginseng vinegar (GV) for preventing and ameliorating theobesity and inflammation. Oral administrations of GV withdifferent doses were conducted for 10 weeks in the preventivemodel and therapeutic model. In the preventivemodel, above GV-medium dose significantly reduced bodyweight gain, epididymal fat weight, triglycerides, and totalcholesterol compared to control. GV-high dose effectivelyimproved the inflammatory factors (tumor necrosis factoralpha(TNF-a) and interleukin 6) in serum, liver, and adiposetissue. In the therapeutic model, all GV groupsshowed significantly decreased body weight gain, epididymalfat weight, triglycerides, and total cholesterol. Reductions of the TNF-a level in the serum and liver wereobserved in all GV groups, and the CRP levels in the liverof all GV groups were significantly decreased with differenttrend from the preventive model. These resultssuggest that GV is more effective in therapeutic model andis a potential food for obesity and associated inflammation.

시스템 호출에 의한 분산 공유 메모리 시스템의 설계 및 성능분석

방대욱,오임경 계명대학교 산업기술연구소 1993 産業技術硏究所 論文報告集 Vol.16 No.1

We present the distributed shared memory system that operates on the distributed system by using the system-calls, and describe the results of its performance analysis. Our system uses the read replication and write invalidation strategy. Also it has the structure of the static distributed manager that supports the distributed readings and the centralized writings. The multiple readings and the multiple writings are possible in our system. But the performance of our system degrades seriously when the multiple readings and the multiple writings are occurred at the same time.

부가단계를 갖는 다단 상호연결 네트워크에서의 경로설정 알고리듬

오임경,손유익 계명대학교 산업기술연구소 1993 産業技術硏究所 論文報告集 Vol.16 No.1

This paper presents a routing path establishment algorithm for a class of multistage interconnection networks augmented with an extra stage in front. The proposed network can solve the fault tolerant problems through a redundant path by the stage. Thus, the network can tolerate any single fault in the network and its tolerant are proven.

식품산업에서 물성분석장치의 활용 동향

오임경(Im Kyung Oh),이수용(Suyong Lee) 한국식품과학회 2018 식품과학과 산업 Vol.51 No.1

Increasing attention has been paid to rheological approaches in the food industry due to great awareness of the quality control of foods by objective analysis. Therefore, a lot of food manufacturers started to make a great of effort to instrumentally investigate the rheological properties of foods. However, the appropriate utilization of rheological instruments in the field of food science has been met with numerous technical challenges because of the lack of fundamental knowledge and knowhow. In this article, a variety of rheological instruments conventionally used in the food industry are reviewed. In addition, new rheological instruments that have been rapidly growing in popularity are introduced for potential applications. This article may provide an opportunity for the food industry to move toward the active utilization of rheological instruments.

텍스처 분석기를 활용한 즉석밥 물성 측정 방법의 상호 비교

김희수,오임경,양선경,이수용 한국산업식품공학회 2018 산업 식품공학 Vol.22 No.4

Various rheological methods to measure the hardness of instant cooked rice by a texture analyzer were investigated and compared. Specifically, instant white rice samples with a wide range of hardness were subjected to four different rheological tests with disk, cylinder, rod, and cone probe whose results were inter-correlated. All the measurements demonstrated that the hardness of instant rice was reduced with increasing moisture content and showed negatively linear relationships. Out of the four tests applied in this study, the highest coefficient of correlation (R2 = 0.9268) was observed distinctly in the cone probe test, where both compressive and shear forces can be applied to deform individual rice grains. However, the cylinder probe test had the lowest coefficient of correlation (R2 = 0.7247) because it may be ineffective in causing direct deformation of individual rice grains. Furthermore, when the hardness values (N) were converted to stress (Pa), highly linear correlations (R2 ≈ 0.99) were observed between the tests with similar probe geometry and force application.

매실의 저장과 후숙에 따른 물성 변화

김정실,오임경,허창기,하호경 경상국립대학교 농업생명과학연구원 2023 농업생명과학연구 Vol.57 No.1

Prunus mume, which has been widely used as food and herbal medicine since ancient times, is a climacteric fruit and undergoesafter-ripening within a few days after harvesting, such as yellowing and softening. In this study, we investigated the physical and chemicalchanges of P. mume according to storage at room temperature, refrigeration, and freezing to compare the changes in quality and nutritionby after-ripening. When we considered the time required for a change of more than 10-15% compared to the physical properties ofP. mume on the harvest date, the change was not clearly affected by the chromaticity difference on the harvest date throughout thestorage period. The decrease in hardness on the experimental date compared to the harvest date was most noticeable under all temperatureconditions. The changes in chromaticity and malic acid progressed rapidly, but there was little change in soluble solids and pH. Achange in physical properties of less than 10% may maintain the quality of P. mume by storing it at room temperature within about4 days and refrigeration within about 20 days. In the case of frozen storage, chromaticity and hardness changed rapidly in the beginningof storage, but other properties were generally maintained for a long period of time over 5 months. Hence, the results of this study,suggest that the storage method of P. mume and the appropriate time to use should be determined by considering of changes in physicaland chemical properties according to storage conditions.

Artificial saliva-induced structural breakdown of rice flour gels under simulated chewing conditions

김용기,오임경,김희수,이수용 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.2

Rice flour gels with different amylose contentswere subjected to instrumental compression cycles underartificial saliva-spraying conditions to simulate oral masticationand their structural breakdowns were evaluated interms of rheological and tomographic characteristics. Bothmechanical disruption of the gel structure by successivecompressions and enzymatic degradation by artificial salivafeatured in the simulated chewing process. Highlylinear correlations (R2[0.95) were observed in the logplots of peak chewing force and time. The rice flour gelscontaining higher levels of amylose required high forces tobe deformed by compression. Micro-CT analysis demonstratedthat the rice flour gels with a weak cohesive texturewere fragmented into smaller pieces by chewing, consequentlyproviding channels for artificial saliva to penetrateinside the gel samples. The cohesive nature of foodsappeared thus to play an important role in their disruptionrate during chewing, probably influencing the masticatoryperformance with salvia and subsequent swallowing.

기후변화 대응 국내산 바나나의 유산균 발효를 통한 음료 개발

정현진,김도영,오임경 한국식품과학회 2023 한국식품과학회지 Vol.55 No.2

Due to climate change, the cultivation of bananas has been introduced in South Korea. However, domestic bananas have a short shelf-life and are easily damaged. Therefore, the aim of this study was to improve the utility of bananas using lactic acid fermentation, which is a promising alternative that can enhance their functionality and application. Four types of commercial starters (TB, TBL, TBF, and TBLA) were used for the fermentation of domestic bananas, and their chemical and microbiological properties were investigated. After a 12 h fermentation, the highest lactic acid bacteria content and antioxidant activity were observed in the TB sample. Furthermore, the total organic acid content increased by approximately 20-fold after lactic acid fermentation, and the most significant change in organic acid content as well as the highest overall acceptability of sensory characteristics was observed in the TB group. Thus, this study demonstrates the fermented banana extract with TB-starter could be suitable for the development of fermented beverages with enhanced antioxidant activity and sensory property.

Optimized preparation of anthocyanin-rich extract from black rice and its effects on in vitro digestibility

배인영,안지수,오임경,이현규 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.5

The procedure for obtaining anthocyanin-enriched extracts from black rice was optimized by response surface methodology, and the effects of the optimized extract on in vitro starch digestibility were investigated in a wheat flour gel model. The experimental results were welldescribed by a polynomial multiple regression model (R2 = 0.8812, p = 0.0546) with regard to anthocyanin content in anthocyanin-enriched extracts from black rice. The optimal conditions for obtaining anthocyanin-enriched extracts from black rice were 50.78% ethanol and 1 N HCl (0.60 mL), yielding a predicted anthocyanin content of 624.27 mg cyanidin 3 glucoside extract. The optimized anthocyanin-enriched extract was a stronger inhibitor of aglucosidase than acarbose. Furthermore, the predicted glycemic index values of gels prepared with the optimized extract were significantly lower than that of wheat flour gel. These results indicate that the optimized extract suppressed starch hydrolysis by inhibiting digestive enzymes.