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Physicochemical Properties and Gelatinization Kinetics of Covered Barley Strach
김남수,남영중,민병용,Kim, Nam-Soo,Nam, Young-Jung,Min, Byong-Yong Korean Society of Food Science and Technology 1987 한국식품과학회지 Vol.19 No.1
올보리 전분의 물리화학적 특성 및 흐좌기작을 구명하였다. 올보리 전분의 크기는 $13-28{\mu}$였으며, 전분의 모양은 난형이나 원형이었다. 호화온도의 상숭에 따라 팽윤도와 용해도는 증가하여 $90^{\circ}C$에서 최대치인 7.22와 2.28%에 이르렀다. 올보리 전분에 있어서의 광투과성의 증대는 $80^{\circ}C$와 $90^{\circ}C$ 사이에서 완료되었다. 올보리 전분의 호화반응은 2단계로 나타났으며. 1단계 호화반웅의 활성화 에너지는 23.84 kcal/mole, 2단계 호화반응외 활성화에너지는 $80^{\circ}C$ 이하에서는 33.48kcal/mole, 그 이상에서는 72.82 kal/mole이었다. Physicochemical properties and gelatinization kinetics of Ol barley starch were studied. The granule size was $13-28\;{\mu}$ and the granule shape was oval or circular. Also, Ol barley starch had amylose content of 32%. Swelling power and solubility reached to the maximum values of 7.22 and 2.28% at the gelatinization temperature of $90^{\circ}C$. The pasting temperature of starch was slightly higher than those of powder and defatted powder. Most of the increase in light penetration was accomplished from the gelatinization temperature of $80^{\circ}C$ to $90^{\circ}C$. The gelatinization reaction of lL barley starch occurred in 2 stages. The activation energy of lst stage gelatinization reaction was 23.84 kcal/mole, whereas activation energies of 2nd stage gelatinization reaction were 33.38 and 72.82 kcal/mole around $80^{\circ}C$.
Cheddar Cheese 숙성중 Casein 의 변화
김기성,강통삼,민병용,김영교 ( Kee Sung Kim,Tong Sam Kang,Byong Yong Min,Young Kyo Kim ) 한국축산학회 1985 한국축산학회지 Vol.27 No.6
This experiment has been carried out to study the changes of caseins and peptides in the Cheddar cheese during the ripening. Cheese caseins were fractionated with Sephadex G-150 column and DEAF-cellulose column chromatography. Each fraction was evaporated and analyzed with polyacrylamide gel electrophoresis and compared each other with the rate of degradation. On Sephadex G-150 column chromatography, caseins obtained from the Cheddar cheese ripened about 10 days (initial of ripening) and 6 months were fractionated into 3 fractions and 4 fractions respectively. On DEAE-cellulose column chromatography, caseins of Cheddar cheese ripened about 10 days and 6 months were fractionated into 5 fractions and 7 fractions respectively. On the acrylamide gel electrophoresis of caseins of Cheddar cheese ripened about 10 days and 6 months, β-casein was highly resistant to the proteolysis but degradation of as-casein was widely expanded during the ripening.
송인상,김기성,강통삼,민병용 ( In Sang Song,Kee Sung Kim,Tong Sam Kang,Byong Yong Min ) 한국축산학회 1984 한국축산학회지 Vol.26 No.4
In order to raise the utility of beef tallow, edible beef tallow was fractionated by an acetone crystallization procedure and utility of each fraction was examined. The results obtained are summarized as follows: 1. Edible beef tallow was effectively fractionated to yield five fractions. Iodine value, cholesterol and unsaturated fatty acids (C_(18:1), C_(18:2)) contents were increased and melting point and saturated fatty acids (C_(16), C_(18)) contents were decreased during the progress of fractionation. 2. It was assumed that the. solid fractions (melting point: 51-56℃) could be used as a substitute of hydrogenated oil and The semi-solid fraction (melting point: 37℃) as a cocoa butter in view of the thermal behavior of this fraction by differential scanning calorimetry. 3. Potato chips were manufactured using the liquid fraction as frying medium. The physico-chemical properties of the oil during the consecutive frying and the preference of the potato chips were examined. It was found that the liquid fraction could be used solely or when mixed with vegetable oil as inexpensive frying oil.
Kinetic Study on the Gelatinization of Barley Starch
목철균,이상효,남영중,민병용,Mok, Chul-Kyoon,Lee, Sang-Hyo,Nam, Young-Jung,Min, Byong-Yong Korean Society of Food Science and Technology 1985 한국식품과학회지 Vol.17 No.6
$60{\sim}95^{\circ}C$의 온도범위에서 보리전분희석액의 호화를 속도론적으로 조사분석하였다. 보리전분의 호화속도는 온도의존성이 컸으며 $90^{\circ}C$ 이상에서의 호화는 1단계의 1차반응에 속하였으나 $85^{\circ}C$ 이하에서는 2단계의 1차반응으로 구성됨을 확인하였다. $85^{\circ}C$ 이하의 온도에서 반응제 1단의 반응속도는 반응제 2단의 경우에 비하여 큰값을 나타내었다. 반응제 1단의 활성화에너지는 31.93 Kcal/g mole 이었으며 반응제 2단의 활성화에너지는 $75^{\circ}C$ 이상에서는 78.49 Kcal/g mole, $75^{\circ}C$ 이하에서는 23.41 Kcal/g mole 이었다. The gelatinization kinetics of barley starch in dilute system (1% w/v concn.) at the temperature range of $60{\sim}95^{\circ}C$ was investigated. The gelatinization rate was extremely temperature dependent. The gelatinization at the temperature above $90^{\circ}C$ was an one step 1st order reaction throughout the gelatinization time, but that below $85^{\circ}C$ consisted of two stages which showed different reaction rates. The reaction rate of the 1 st stage was greater than that of the 2nd stage. The activation energy of the 1 st stage was 31.93 Kcal/g mole and those of the 2nd stage were 78.49 and 23.41 Kcal/g mole above and below $75^{\circ}C$, respectively.