멸치 단백질 효소가수분해물의 강도평가를 통한 짠맛증진효과

윤소정(So Jung Youn),차경희(Gyung-Hee Cha),신정규(Jung-Kue Shin) 한국식품과학회 2015 한국식품과학회지 Vol.47 No.6

소금의 과량 섭취가 건강에 유해한 영향을 미칠 수 있어 이를 해결하기 위한 다양한 연구가 진행되고 있다. 최근 우리나라의 전통 발효 식품인 간장, 액젓 등이 짠맛을 증진한다는 보고가 있어 이에 대한 연구가 활발히 이루어지고 있다. 본 연구에서는 어간장과 액젓의 주요 재료로 사용되는 멸치를 효소 가수분해한 eHAP의 짠맛 증진 효과에 대해 살펴보았다. 동일한 소금농도의 용액에 eHAP의 첨가량을 달리하였을 때 첨가량이 증가할수록 짠맛 증진효과도 증가하여, 50 mmol/L의 용액에 2%의 eHAP를 첨가하였을 경우 67.79±6.35%의 짠맛 강도를 인지하였으며, 용액의 소금농도가 높을수록 eHAP의 첨가에 따른 짠맛 증진효과가 더 크게 나타났다. 이러한 짠맛 증진 효과는 멸치 단백질 가수분해물에 다량 함유하고 있는 L-lysine과 L-arginine과 감칠맛을 나타내는 glutamic acid와 aspartic acid에 상호작용에 의한 것으로 보인다. 0.1%에서 2%까지 eHAP의 첨가량을 달리하였을 경우 최소 0.37%에서 최대 35.58%의 짠맛 증진 효과를 나타내어 멸치 단백질 효소가수분해물이 염미 증진제로서 향후 활용 가능성이 있는 것으로 판단된다. Sodium chloride is known to contribute to the quality and safety of foods. However, there is an increasing interest in reducing the sodium content in foodstuffs, owing to health-related concerns related to its overconsumption. Therefore, the possible use of enzymatically hydrolyzed anchovy protein (eHAP) in enhancing the intensity of the salty taste in model broth was investigated in this study. The sodium chloride content of eHAP was 67.7 g/L. The lightness (L) and yellowness (b) of the model broth increased with increasing eHAP concentration. Additionally, the perceived intensity of the salty taste of eHAP solutions increased with increasing amounts of eHAP at a given NaCl concentration in the model broth. The intensity of the salty taste was enhanced by 0.37-35.58% as eHAP was added. The results suggest that it may be possible to reduce the sodium chloride content in foods by enhancing the salty taste with eHAP.

묘사분석을 통한 멸치 단백질 효소가수분해물의 관능적 특성

윤소정 ( So Jung Youn ),김진선 ( Jinseon Kim ),조형용 ( Hyung Yong Cho ),신정규 ( Jung Kue Shin ) 한국산업식품공학회 2016 산업 식품공학 Vol.20 No.2

High pressure and enzymatic hydrolysis was applied to anchovy in order to produce a natural seasoning salt enhancer. The purpose of this study is to investigate the relationship between the sensory characteristics and protein concentration of enzymatic hydrolysates with anchovy. According to the results of QDA, 24 attribute descriptors were developed. Based on the flavor profile, the strengths of most tastes, except sourness, color flavor, and odor were evaluated before activated carbon treatment. Principal components analysis (PCA) was performed to summarize the relationship between attributes and samples. The result of PCA was F1 72.13% and F2 22.01%, having explained 94.13% in total variability, as F1 was shown according to the correlation about activated carbon treatment before or after samples. The characteristics of color, flavor/odor, and saltiness or bitter taste had higher correlation before activated carbon treatment samples. Also, F2 was shown to have no correlation to the samples.

분말가공법에 따른 국내산 사과껍질분말의 총페놀, 총플라보노이드 및 항산화능 비교

윤소정 ( So Jung Youn ),이진규 ( Jin-kyu Rhee ),이형재 ( Hyungjae Lee ) 한국산업식품공학회 2017 산업 식품공학 Vol.21 No.4

A cultivar (Malus domestica cv. Fuji) of apple was selected to make apple peel (AP) powder by three different powdering methods. Frozen AP was thawed and subsequently was dried or ground without drying. After AP was dried by hot-air drying at 60℃ or freeze-drying, the dried AP was ground using a conventional blender. Separately, the thawed AP was powered by using a cryogenic micro grinding technology (CMGT). The ground AP and three types of AP powder were extracted using deionized water, 20, 40, 60, 80, or 100% methanol, followed by vacuum evaporation. The total phenolics contents (TPC), total flavonoids contents (TFC), DPPH, and ABTS radical scavenging capacities of each extract were compared to determine an efficient powdering method. Lyophilized AP powder extract using 60% methanol showed the highest TPC and DPPH radical scavenging capacity. In contrast, 60% methanol extract of the powder by CMGT, resulting in the smallest particle, exhibited the highest TFC and ABTS radical scavenging capacity. This study suggests that the extraction yield of bioactive compounds from AP may be varied according to different powdering methods and that a new powdering process such as CMGT may be applicable to develop functional foods efficiently.

국내외 시판 농산물 중간소재의 총페놀, 총플라보노이드, 총안토시아닌 함량 및 항산화 활성

윤소정 ( So Jung Youn ),이진규 ( Jin Kyu Rhee ),유상호 ( Sang Ho Yoo ),정명수 ( Myong Soo Chung ),이형재 ( Hyungjae Lee ) 한국미생물생명공학회(구 한국산업미생물학회) 2016 한국미생물·생명공학회지 Vol.44 No.3

기능성으로 각광 받는 블루베리, 아로니아, 귀리, 단호박, 생강의 국내외 중간소재를 구입하여 기능성 성분을 비교, 분석하였다. 시판 중간소재 80% 메탄올 추출물의 Total phenolics contents (TPC), total anthocyanins contents (TAC), total flavonoids contents (TFC)를 측정하였고, ABTS radical 소거능, DPPH radical 소거능을 통해 항산화능을 측정 후, 통계적 유의성을 분석하였다. TPC (mg gallic acid equivalent/100 g dried sample)와 TFC (mg catechin equivalent/ 100 g dried sample)의 경우, 모두 국내산 블루베리(TPC, 2,917 ± 200; TFC, 1,327 ± 31)와 단호박(TPC, 476 ± 20, TFC, 23 ± 2)이 국외산 보다 높았고, 국외산은 아로니아, 귀리, 생강의 중간소재가 더 높았다. TAC (mg cyaniding-3-glucoside/100 g dried sample)는 국내산 블루베리(949 ± 57), 국외산 아로니아(2,032 ± 153)가 각각 높았다. 항산화능(mg vitamin C equivalent/100 g dried sample) 은 ABTS radical 소거능의 경우, 국내산 블루베리(7,050 ± 321), 단호박(311 ± 8), 생강(3,322 ± 109)이 국외산보다 높았고, DPPH radical 소거능의 경우, 국외산 아로니아 (12,667 ± 437), 생강(2,067 ± 99) 중간소재가 국내산보다 높게 나왔다. 이와 같이 국외산 중간소재와의 비교를 통해 국내산 농산물을 이용한 중간소재의 기능성 성분에 관한 기초자료를 제공하고, 새로운 기능성 중간소재 개발에 활용할 수있을 것이다. Commercial Korean domestic and foreign intermediate food materials (IFMs) of blueberry, Aronia, oat, sweet pumpkin, and ginger were purchased to compare their functional properties, including total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC), and antioxidant capacity. Each IFM was extracted using 80% (v/v) methanol for the analyses. The TPC (mg gallic acid equivalent/100 g dried sample) and TFC (mg catechin equivalent/100 g dried sample) levels in domestic blueberry (TPC, 2,916 ± 200; TFC, 1,327 ± 31) and sweet pumpkin (TPC, 476 ± 20; TFC, 23 ± 32) IFMs were significantly higher than those in the foreign IFMs. In the case of TAC (mg cyanidin-3-glucoside/100 g dried sample), the level in domestic blueberry IFM (949 ± 57) was significantly higher than that in the foreign product. Among the domestic IFMs, the antioxidant capacities (mg vitamin C equivalent/100 g dried sample) of blueberry, sweet pumpkin, and ginger were 7,057 ± 321, 311 ± 8, and 3,321 ± 109, respectively, being significantly higher than those of their foreign counterparts, based on the ABTS radical scavenging assay. In the DPPH radical scavenging assay, foreign Aronia (12,667 ± 437) and ginger (2,067 ± 99) IFMs showed significantly higher levels of free radical scavenging activity than did the domestic IFMs. These results provide basic information regarding the functional properties of Korean domestic IFMs, compared with their foreign counterparts.

멸치 단백질 효소가수분해물을 이용한 샐러드 드레싱의 짠맛 증진 효과

윤소정 ( So Jung Youn ),신정규 ( Jung-kue Shin ) 한국산업식품공학회 2016 산업 식품공학 Vol.20 No.3

The purpose of this study was to investigate the possibility of the use of enzymatically hydrolyzed anchovy protein (eHAP) to enhance the salty taste in salad dressing when it was applied in cooking. The intensity of the salty taste was enhanced by 5-11% when 0.1-1.5% eHAP was added. This indicates that the salty taste enhancing effect was decreased as the amount of added eHAP was increased. However, there are no significant differences between the control and samples (p>0.05). The overall preference was increased as the amount of added eHAP was increased. The preference value was the highest when 1.0% of eHAP was added, while it was slightly lower when 1.5% of eHAP was added. This may be because the content of free amino acids with a bitter taste contained in eHAP was increased. The pH value was increased as the amount of added eHAP was increased. With respect to the chromaticity, the lightness and yellowness were increased but the redness was not significantly changed when the amount of added eHAP was increased. It was found that the addition of eHAP to a salad dressing enhanced the salty taste and the preference, but the enhancement was not significant.

다문화가정의 어린이를 위한 자기주도적 “뚝딱” 한국어 학습 에디토리얼 디자인 연구

윤소정(Youn So Jung),양수정(Yang su jung),문영만(Mun Young Man) 한국디자인학회 2012 한국디자인학회 학술발표대회 논문집 Vol.2012 No.10

멸치 단백질 효소가수분해물을 이용한 조리 적용 시 짠맛 증진 효과

김진선 ( Jin Seon Kim ),윤소정 ( So Jung Youn ),조형용 ( Hyung-yong Cho ),신정규 ( Jung-kue Shin ) 한국산업식품공학회 2016 산업 식품공학 Vol.20 No.3

The purpose of this study was to investigate the possibility of the use of enzymatically hydrolyzed anchovy protein (eHAP) to enhancing of salty taste in dried pollack soup and mungbean sprout when it was applied in cooking. The salty taste enhancing effect was evaluated by comparing the dried pollack soup samples with eHAP added and the control sample containing 0.6% NaCl, and the result showed that the salty taste enhancing effect was 15%, 25%, 42%, and 46% in the samples with 0.1%, 0.5%, 1.0%, and 1.5% eHAP added, respectively. The overall acceptability was decreased as the eHAP addition was increased. In case of a bean sprout containing 0.7% NaCl, the salty taste enhancing effect was 29%, 18%, 16%, and 31% in the 0.1%, 0.5%, 1.0%, and 1.5% eHAP added, respectively. The lightness and yellowness were decreased as the eHAP addition was increased in both the dried pollack soup and the bean sprout. The pH of the dried pollack soup was decreased but the pH of the bean sprout dish was increased as the addition of eHAP was increased. The application of eHAP to food showed a significant salty taste enhancing effect, but the effect was dependent on the type of foods.

복수의 부분 작업을 위한 확장된 Q - Learning

오도훈(Do-Hoon Oh),윤소정(So-Jung Youn),오경환(Kyung-Hwan Oh) 한국정보과학회 2000 한국정보과학회 학술발표논문집 Vol.27 No.1B

많은 학습 방법 중에서 비교적 최근에 제시된 강화학습은 동적인 환경에서 뛰어난 학습 능력을 보여주었다. 이런 장점을 바탕으로 강화학습은 학습을 기초로 하는 에이전트 연구에 많이 사용되고 있다. 하지만, 현재까지 연구 결과는 강화학습으로 구축된 에이전트로 해결 할 수 있는 작업의 난이도에 한계가 있음을 보이고 있다. 특히 복수의 부분 작업으로 구성 되어 있는 복합 작업을 처리할 경우에 기존의 강화학습 방법은 문제 해결에 한계를 보여주고 있다. 본 논문에서는 복수의 부분 작업으로 구성된 복합 작업이 왜 처리하기 힘든가를 분석하고, 이런 문제를 처리할 수 있는 방안을 제안한다. 본 논문에서 제안하고 있는 EQ-Learning은 강화학습 방법의 대표적인 Q-Learning을 개량하여 기존의 문제를 해결한다. 이 방법은 각각의 부분 작업 해결 방안을 학습시키고 그 학습 결과들의 적절한 적용 순서를 찾아내 복합 작업을 해결한다. EQ-Learning의 타당성을 검증하기 위해 격자 공간에서 복수의 부분작업으로 구성된 미로 문제를 통하여 실험하였다.

강화학습을 이용한 멀티 에이전트 시스템의 자동 협력 조정 모델

정보윤(Bo-Yoon Jung),윤소정(So-Jeong Youn),오경환(Kyung-Whan Oh) 한국인지과학회 1999 인지과학 Vol.10 No.1

사용자 성향을 고려한 적응형 웹 문서 분류 에이전트 시스템 설계 및 구현

오용석(Oh Yong Seok),윤소정(Youn So Jung),오경환(Oh Kyoung Whan) 한국정보과학회 2001 한국정보과학회 학술발표논문집 Vol.2001 No.2