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홍상필(Sang-Pill Hong),구재근(Jae-Kuen Koo),조길석(Kil-Suk Jo),김동수(Dong-Soo Kim) 한국식품영양과학회 1997 한국식품영양과학회지 Vol.26 No.1
김의 유용성분을 식품가공에 응용키 위한 기초적 연구로 건조김과 배소김을 에탄올 농도를 달리하여 추출하고 추출물의 수율, 단백질, 다당, 핵산, 타우린, 클로로필 및 카로티노이드의 함량, 갈색도 및 주요 추출처리구의 관능적 특성을 검토하였다. 단백질, 다당질 및 핵산 성분은 에탄올 농도가 낮을수록 높은 추출성을 보였으나 단백질의 경우 건조김이, 다당 및 핵산의 경우에는 배소김이 상대적으로 3배 이상 높은 추출성을 보였다. 타우린은 건조김이나 배소김에 관계없이 0~70% 에탄올 범위에서 1,000㎎% 이상의 높은 추출성을 보였다. 카로티노이드의 경우는 95% 에탄올 농도에서 건조김 146.6㎎%, 배소김 138.4㎎%로서 최대를 보였으나 이 수준은 메탄올/아세톤을 혼합용매로 추출하는 경우의 66~80% 수준이었다. 유리당과 아미노산의 반응을 반영하는 갈변도는 배소김을 대상으로한 경우 50~60% 에탄올 추출물이 가장 높게 나타난 반면 추출수율은 물만을 용매로 한 경우가 26.3~27.5%로 최대를 보였다. 한편 주요추출물의 관능특성을 조사한 결과, 배소김의 추출물이 맛과 향 등 관능적 측면에서 우수한 것으로 판단되어 배소김을 대상으로 한 물/에탄올 추출물이 각종 식품소재로서 응용가치가 클 것으로 평가되었다. To confirm the possibility of seaweed extracts for functional food, water or ethyl alcohol solubles were extracted from laver, Porphyra yezoensis and evaluated those food components such as proteins, carbohydrates, nucleic acids, taurine, pigments and browning extent. The amount of proteins, polysaccharides and nucleic acids extracted decreased with increasing ethyl alcohol concentration, which was maximal when water was used as extraction solvent. The extractability of proteins, polysaccharides and nucleic acids was different between the dried and the roasted laver. Taurine was extracted about 1% from the dried and the roasted laver in the range of 0~70% ethyl alcohol concentration. The amount of carotenoids extracted by 95% ethyl alcohol from the dried and the roasted laver were 146.6 and 138.4㎎%, respectively, which was 66~80% of yield extracted by methanol/ acetone(1/1) solvent. The browning value of 50~60% ethyl alcohol extraction group from roasted laver was highest among water/ethyl alcohol extraction group. The extraction yield was maximum when laver was extracted with water, and the value was 26.3% for the dried laver and 27.5% for the roasted laver. Organoleptic characteristics from four kinds of extraction groups containing hot water extraction showed that extracts from the roasted laver were evaluated most eminent and thought to be applicable to various preparation of food.
홍상필(Sang Pill HONG),양승용(Seung Yong YANG),이남혁(Nam Hyuk LEE),김동수(Dong Soo KIM) 한국수산과학회 1996 한국수산과학회지 Vol.29 No.5
Cryo-grinding process comprising hammer mill-shattering and colloid mill-grinding without refrigerant was applied to sardine, pollack and squid muscle frozen at -20℃, -40℃ and -80℃, respectively and its characteristics were investigated. Particle size distribution of shattered product was shown larger in the order of squid, sardine and pollack and particle size of shattered product frozen at -80℃ was shown smaller than those at -40℃. Image of shattered product depended on freezing temperatures and fish species, suggesting particle size distribution or rheological properties can be dependent on fish species or freezing temperature. Yield of cryo- grinded product was in the range of 52.5∼62.5% and Ca content of sardine or pollack product was 6∼8 times higher than its fillet. Emulsion capacity of cryogrinded product was not decreased during processing. Therefore, this method is thought to be applicable to fish processing, and preparation of fish paste or powder.
수온 , 염분 및 염화마그네슘의 농도가 바지락의 토사특성에 미치는 영향
홍상필(Sang Pill Hong),김동수(Dong Su Kim),김영명(Young Myung Kim) 한국수산과학회 1997 한국수산과학회지 Vol.30 No.1
Effect of water temperature, salt and MgCl₂concentration on sand ejection characteristics of short neck clam, Luditapes philippinarum was investigated. Unlike other shell fish such as red shell, arkshell and surf clam, treatment of short neck clam with sea water was evaluated not effective as sand ejection conditions. Sand ejection activity of short neck clam was shown effective at 2.5% NaCl (pH 8.0) at 25℃. This activity was enhanced about 1.57 times when 50 mM MgCl₂were added to the above mentioned conditions. But the extent of sand ejection activity was shown higher in the order of sea water (3.2% salt)+20 mM MgCl₂, sea water (3.2% salt), 2.5% NaCl+50 mM MgCl₂treatments. Therefore, it was suggested that habitat conditions and Mg ions could be responsible for biological activity and concominant sand ejection of short neck clam.
홍상필(Sang-Pill Hong),김명희(Myung-Hee Kim),황재관(Jae-Kwan Hwang) 한국식품영양과학회 1999 한국식품영양과학회지 Vol.27 No.6
생물계의 색소성분인 동시에 연간 1억톤 이상 생산되고 있는 carotenoids의 특성, 산화억제 및 발암 억제작용 등 생리기능성 및 생물공학적인 생산기술에 관하여 조사하였다. Carotenoids는 황적색 색소로서 각종 식품의 착색에 이용되어 왔으며 공액 이중결합이 많은 특성으로 열, 광, 산 및 금속이온 등에 의하여 산화가 쉽게 일어나는 특징을 나타내었다. Carotenoids는 비타민 A의 활성을 나타내고 활성의 강도는 trans-형이 cis-형보다 큰 것으로 나타났다. Carotenoids는 생체에 유해한 활성산소의 소거기능을 나타내며, 특히 β-carotene, canthaxanthin, astaxanthin 및 lycopene 등은 토코페롤보다 강력한 생체 항산화성을 나타내었으며, 이러한 특정은 carotenoids 특유의 공액 이중결합수와 β-ionone의 화학구조와 깊은 관련이 있는 것으로 추정되었다. β-Carotene을 비롯하여 astaxanthin, α-carotene, fucoxanthin, halocynthiaxanthin 및 peridinin 등은 폐암, 구강암, 피부암, 신경 세포암 및 십이지장 종양 등을 강하게 억제하는 활성을 나타내어 향후 이에 대한 해석과 유사물질에 대한 깊이 있는 연구가 필요한 것으로 지적되었다. Carotenoids 중 천연 β-carotene 및 astaxanthin은 유용성이 인정되어 현재 Dunaliella 및 Haematococcus 등의 해양조류를 이용한 생물공학적 생산기술에 대한 연구가 진행되고 있으나, 이들 carotenoids가 상업적 수준으로 생산되기 위해서는 아직도 배양체계의 조절과 부가가치가 높은 조류(algae)의 선발이 요구되었다. 향후 carotenoids의 생물활성에 대한 해명과 상업적인 생산기술 개발을 통해 carotenoids가 다양한 분야에 이용될 것으로 기대된다. Carotenoids are yellow to orange-red pigments that are ubiquitous in the nature and its annual production amounts to one hundred million ton. This review discussed physicochemical properties, antioxidative activity, anticancer activity of carotenoids and its production technology. Carotenoids, mainly used as food colourants, are characterized by its strong reactive conjugated double bonds, related to oxidation by heat, light, acid, and metal ions. The provitamin A activity of carotenoids is higher in trans form than in cis form. Antioxidative properties of carotenoids are related to β-ionone structure and long, conjugated polyene chain number. In particular, β-carotene, astaxanthin, canthaxanthin, and lycopene possess strong antioxidant activity, compared with tocopherol. Especially, β-carotene, astaxanthin, α-carotene, fucoxanthin, halocynthiaxanthin and peridinin impart strong anticancer activity against lung cancer, breast cancer, buccal pouch cancer and nerve cell cancer. β-Carotene and astaxanthin are produced by biotechnology using algae such as Dunaliella salina and Haematococcus pluvalis. But the ,change of cultivation conditions and screening of algae, efficiently producing carotenoids, are needed for its commercial production. Carotenoids are expected to be used in the various fields through explanation of its biological activity and establishment of commercial production technology.