Tepary Bean 과 Soy Bean 혼합두부의 제조 및 품질 특성에 관한 연구

장경정 한국조리과학회 1990 한국식품조리과학회지 Vol.6 No.1

For the probability of preparation of 100% Tepary bean or mixed soybean curd employing the steps of soy curd by Epsom salt (MgSO_4) have bean studied and optimized. The curd characteristics :ncluds weight, total solid content, and textural properties. The result showed that. Satisfactory curd product with acceptable texture properties can be made with two combinations 50 : 50/TB:SB and 25:75/TB:SB. The over 50% Tepary bean Tofu could not be utilized for production of good quality curd, similar to that of sobean. Tepary bean (phaseolus acutifolius var latifolius,)은 반사막성기후 즉 미국의 서남부나 멕시코에서 자라는 콩으로 이 콩의 curd 생산에 있어서의 acceptablity를 조사하는데 목적을 두었다. Curd는 100% Tepary bean (TB)과 soybean (SB)의 여러가지 비율의 혼합물을 University Arizona와 Unicon Valleage Company와의 Cooperative Extension work에서 연구된 방법을 적용하여 만들었다. 완성된 curd는 무게와 충고성분의 양(Yield)을 측정하였고 관능검사결과를 통계처리하여 특성 및 acceptability를 조사하였다. TB:SB가 50 : 50 그리고 25 : 75의 비율일때, curd제품의 관능검사와 acceptability에서 만족할 수 있었다. 따라서 50% 이상의 Tepary Bean Tofu는 좋은 질의 curd로서의 생산 이용 가능성이 없는 것으로 판단되어 50% 미만의 Tepary Bean과 Soy bean의 curd는 서로 제한 아미노산을 보충해주어서 보다 좋은 질의 TOFU를 생산할 수 있는 가능성을 가졌다고 보여진다.

Arabinogalactan(Hydrocolloid)의 특성 및 이용에 관한 연구

장경정 한국식품과학회 1988 식품과학과 산업 Vol.21 No.4

녹두 발아 중 일반성분의 변화 및 비타민C의 생성

장경정 세종대학교 1978 세종대학 논문집 Vol.7 No.-

1) During the germination, moisture contents and fresh weight of mung bean were increased remarkably according to the growth stage and it's dry weight was decreased gradually. 2) In case of cultivating the mung beans in the light and dark places under the same conditions, the mung beans cultivated in the dark was similar in length. But those was suited for eating, because their moisture contents were much more and smooth. And their increase in the weights were caused by moisture contents. 3) The proximate components of Mung beans was gradually decreased, on the contrary it's moisture content was increased. 4) According to the growth stage vitamin C content of Mung bean was increased. Vitamin C content per pot of Mung bean showed 50.4mg% of the maximum value as it was cultivated for 3days in the dark and after that, vitamin C content per pot was decreased. The Mung bean cultivated for 4 days in the light contained 38mg% of highest vitamin C content. 5) For the determination of vitamin C, vitamin C of the cotyledon was increased gradually with the growth of the sprouts and that of the hypocotyl was decreased.

전분중에 함유된 Amylose와 Amylopectin의 분리에 관한 연구(Ⅰ)

張慶貞 배화여자대학 1983 培花論叢 Vol.2 No.-

The chemical compositions, blue value and alkali number of starch were measured in such grains as rice, glutinous rice, barely, wheat, potato, mung bean. The potato starch was chosen for the separation of amylose and amylopectin in this experiment. In the purification process, (1) the concentration of methanol and butanol on separation of amylose and amylopectin; (2) the changes in blue value and alkali number of amylose and amylopectin were measured. 1. The following results were obtained in regards to the chemical composition and blue value & alkali number as follows. (1) Moisture; 11.76% in rice, 12.65% in glutinous rice, 9.88% in barley, 12.6% in. wheat, 81.2% in potato, 11.9% in mung bean. (2) Ash; 0.46% in rice, 1.45% in glutinous rice, 1.63% in barley, 1.8% in wheat, 3.245% in mung bean. (3) Protein; 5.83% in rice, 7.2%in glutinous rice, 8, 75% in barley, 11.5% in wheat, 1.75% in potato, 23.58% in mung bean. (4) Reducing sugar; 11% in rice, 11.1% in barley, 10.8% in wheat, 0.98% in. potato, 0.15% in mung bean. (5) Alkali number; 9.6 in rice, 3.6 in glutinous rice, 9.0 in barley, 8.2 in wheat, 4.8 in potato, 10.6 in mung bean. (6) Blue value; 0.316 in rice, 0.065 in glutinous rice, 0.647in barley, 0.652 in wheat, 0.374 in potato, 0.438 in mung bean. 2. The result from the separation of amylose and amylopectin from potato starch were as follows; (1) The complete precipitation of amylose was at the addition of 80m1 butanol per 10g of centrifuged precipitation. (2) The complete precipitation of amylopectin was at the addition of 70ml Methanol per 10ml of centrifuged precipitation. (3) The blue values of amylose from the 2nd purification showed much difference from those of the initial purification but there was little differences between the blue values of 2nd and 3rd purification. (4) Blue value of amylopectin showed little difference between each progressing purification. (5) Amylose showed the progressively increasing alkali numbers whereas amylopectin showed the gradually decreasing alkali numbers through a complete purification process. Based upon the results obtained, it was necessary to conduct a minimum of three progressive purifications of amylose and amylopectin in order to complete a thorough purification process.

國産原料를 활용한 複合粉 및 製品開發에 관한 硏究

張慶貞(Kyung Jung Chang),李瑞來(Su Rae Lee) 한국식품과학회 1974 한국식품과학회지 Vol.6 No.2

과일쥬우스용 효소제의 개발연구

이서래,장경정 한국농화학회 1971 Applied Biological Chemistry (Appl Biol Chem) Vol.14 No.1

In order to develop an enzyme preparation for clarification of fruit juices, a microbial strain having a strong pectolytic activity was selected and a crude enzyme preparation from this strain was examined for the effects in the preparation of grape juice and wine. The results are summarized as follows: 1) A strain of Aspergillus niger was selected as having the highest productivity of pectolytic enzymes among many species of Aspergillus and Rhizopus. 2) A pectolytic enzyme preparation was purified from this selected strain and the effects of pH and temperature on its enzyme activity and stability were investigated. 3) The use of the enzyme preparation brought about the increase in the free run yield and clarity of grape juice. 4) Whereas the use of the enzyme preparation did not exhibit any effect in the brewing of red wine, its use showed a good effect on the rates of filtration and clarity in the case of white wine.

Aspergillus awamori 가 생산하는 konjak mannan 분해효소에 관한 연구

이서래,장경정 한국농화학회 1972 Applied Biological Chemistry (Appl Biol Chem) Vol.15 No.3

As a study on the konjak mannan-hydrolyzing enzymes from Aspergillus awamori, the culture conditions for enzyme formation, purification and properties of the enzymes and the effect of gamma-irradiation on the enzymatic hydrolysis were investigated. The results are summarized as follows: 1) A strain of A. awamori was selected as having the highest productivity of mannanase among 81 species of molds. 2) The optimum conditions for solid culture on wheat bran were 3 days of culture period, pH 4 of spraying water and 100% addition of tap water. 3) The optimum conditions for shaking culture were 6 days of culture period, addition of 0.1% xylose plus 0.5% konjak mannan and of 0.04% peptone. 4) Konjak mannan-hydrolyzing enzymes were separated into fraction I and fraction II by ammonium sulfate fractionation and DEAE-Sephadex column chromatography. 5) Fractions I and II showed pH optima of 4, pH stability of 3.5∼5 and 3∼6 and the extent of hydrolyzing konjak mannan 9% and 50%, respectively. 6) Hydrolysis of konjak mannan by a crude enzyme preparation was partially accerelated by gamma-irradiation of substrate above 0.5 Mrad and the effect was more remarkable by irradiating in wet state than in dry state. 7) Gamma-irradiation of konjak mannan brought about the increase in reducing power and decrease in viscosity and the effect was more remarkable in wet state than in dry state.

학령기아동의 칼슘섭취 현황 및 그 흡수율에 관한 연구

이일하(Lilha Lee ),장경정(Kyung Jung Chang) 한국영양학회 1979 Journal of Nutrition and Health Vol.12 No.1

市販牛乳중의 Vitamin C 含量에 關한 調査硏究

용만중(Man Jung Yong),이일하(Lilha Lee),장경정(Kyung Jung Chang) 韓國營養學會 1977 Journal of Nutrition and Health Vol.10 No.1