개암종실(種實)의 가공적성(加工適性)에 관(關)한 연구(硏究) -제(第)1보(報) 종실유(種實油)의 이화학적(理化學的) 성질(性質) 및 열(熱) 안정성(安定性)에 관(關)하여-

윤한교,오만진,Yoon, Han Kyo,Oh, Man Jin 충남대학교 농업과학연구소 1979 Korean Journal of Agricultural Science Vol.6 No.2

In order to obtain the basic data for processing adaptability of hazelnut, physico-chemical properties and heat stability of hazelnut oil were invest igated, and the results obtained are summarized as follows. 1. Hazelnut showed highly nutrient value as the content of oil and protein were 59.6% and 17.35, respectively. 2. In physicochemical properties of hazelnut oil, refractive index was 1.469, specific gravity 0.912, saponification value 167.3 and iodine value 63.43, therefore, it was found to be non-drying oil. 3. In composition of fatty acids in hazelnut oil, oleic acid was contained much in comparisoon with other fatty acids, and which was similar to olive oil. 4. 18 kinds of amino acids were existence in protein of hazelnut cake and among these the content of glutamic acid was the highest. 5. The peroxide value were the highest in the heat ing at $150^{\circ}C$ for 30 hours and at $180^{\circ}C$ for 10 hours, and then decreased as the heating time were longer. The carbonyl value was increased as heating time passed. 6. Acid value of hazelnut oil in the heating at $150^{\circ}C$ for 30 hours and at $180^{\circ}C$ for 10 hours were similar to each other. 개암종실(種實)의 가공적성(加工適性)을 검토하기 위한 기초연구(基礎硏究)로서 종실(種實)의 일반성분(一般成分), 종실유(種實油)의 이화학적(理化學的) 성질(性質), 지방산(脂肪酸) 조성(組成) 및 열안정성(熱安定性)과 종실박(種實粕)의 amino acid 조성(組成)을 조사(調査)한 결과는 다음과 같다. 1. 종실(種實)의 유지함량(油脂含量)은 59.6%이었고 단백질(蛋白質)은 17.3%로서 높은 영양가(營養價)가 인정(認定)되었다. 2. 종실(種實)의 이화학적(理化學的) 성질(性質)은 굴절율(屈折率) : 1,469, 비중(比重) : 0.912, 감화가 : 167.3, 천소가(天素價) : 93.43으로서 불건성유(不乾性油)에 속(屬)하였다. 3. 종실유(種實油)의 이화학적(理化學的) 성질(性質) oleic acid 가 다량함유(多量含有)되어 있었으며 olive oil 과 비슷하였다. 4. 종실박(種實粕)의 단백질(蛋白質)은 18종(種)의 amino acid 로 구성(構成)되었으며 특히 glutamic acid 의 함량(含量)이 높았다. 5. 과산화물가(過酸化物價)는 $150^{\circ}C$ 처리구(處理區)에서 30시간(時間), $180^{\circ}C$ 처리구(處理區)에서 10시간(時間)에 최고가(最高價)에 달(達)하였다가 감소하였으며 carbonyl 가(價)는 가열(加熱)함에 따라 계속 증가하였다. 6. 산가(酸價)는 $150^{\circ}C$ 처리구(處理區)의 30시간(時間)과 $180^{\circ}C$ 처리구(處理區)의 10시간(時間)의 결과(結果)와 비슷하였다.

민산초나무 종실(種實)의 유지(油脂) 및 단백질조성(蛋白質組成)에 관한 연구(硏究)

윤한교,김지문,Yoon, Han-Kyo,Kim, Chi-Moon 충남대학교 농업과학연구소 1976 Korean Journal of Agricultural Science Vol.3 No.2

야생식용유자원(野生食用油資源)의 개발(開發)을 위하여 민산초나무 종실(種實)의 일반성분(一般成分)과 종실유(種實油)의 이화학적(理化學的) 성상(性狀)을 A. O.AC. 법(法)으로, 종실유(種實油)의 지방산(脂肪酸) 조성(組成) 및 종실단백질(種實蛋白質)의 amino 산조성(酸組成)을 GLC법(法) 및 amino acid auto analyzer 로 각각 분석(分析) 측정(測定)한 결과(結果)를 다음과 같이 적요(摘要)한다 민산초나무의 종실(種實)은 비교적 다량(多量)의 유지(油脂)(47.05%), 단백질(蛋白質)(20.14%) 및 회분(灰分)(3.1%)을 함유(含有)하고 있는 영양가(榮養價)가 높은 반식물(飯食物) 또는 식용유(食用油)로 인정(認定)되었다. 민산초나무 종실(種實)에는 극미량(極微量)의 유황(硫黃)(0.02%)과 cyan 화합물(化合物)(0.00005%)이 함유(含有)되였으나 모두 한계량이하(限界量以下)로서 식용유(食用油) 및 생과(生菓)로서 이용이 안전(安全)하다. 종실유(種實油)는 옥도가(沃度價) 145.2로서 건성유(乾性油)에 속(屬)하며 산가(酸價), 감화가, 굴절율(屈折率)등 이화학적(理化學的) 성질(性質)도 불포화고급(不飽和高級) 지방산조성(脂肪酸組成)에서 특성(特性)을 나타냈다. 종실유(種實油)의 지방산(脂肪酸) 조성(組成)은 oleic acid(34.8%), linoleic acid(25.1%), linolenie acid(26.1%)등 필수지방산(必須脂肪酸)의 함량(含量)이 80%이상으로서 식용유(食用油)에 적합(適合)한 것으로 인정(認定)되였다. 종실단백질(種實蛋白質)에서 17종(種)의 amino산(酸)을 분석정량(分析定量)하였으며, lysine, threonine, valine, methionine, isoleucine, leucine, phenylalanine등 필수(必須) amino산(酸)의 함량(含量)이 비교적 높았고, glutamic acid의 함량(含量)(4.985%)이 특히 높아서 단백질원(蛋白質源)으로서 유용(有用)하다고 인정(認定)되었다. In order to analyze the composition of fatty acid in the seed oil. and amino acid in the seed protein of wild thornless chinese pepper tree; Zanthoxylum schinifolum var. inermis Nakai. GLC method and amino acid autoanalyzer were applied. respectively. while the general composition of the seed and physico-chemical properties of the seed oil were also determined by A. O. A. C. method. The results obtained were summarized as follow The content of oil, protein and ashes were 47.05%, 20.14% and 3.1%, respectively. The content of sulfur and cyan compound in the seed were 0.02% and 0.00005%, respectively, which were far below than allowed guantity by food regulation. Therefore, it is considered to be safe for edible purpose. The iodine absorption number obtained was 145.2, which might be belonged to drying oil. The physico-chemical properties of the seed oil such as acid value, saponification number and refractive index showed the characteristics of an unsaturated high molecular fatty acid compound. The seed oil was composed of 34.8% of oleic acid, 25.1% of linoleic acid and 26.1% of linolenic acid, which accounts for more than 80% of essential fatty acid. Therefore, it could be used as an edible oil. Seventeen kinds of amino acids were anayzed from seed protein. Among them comparatively high content of threonine, valine, methionine, isoleucine, leucine and phenylalanine were observed. As a non-essential amino acid, glutamic acid was found as high as 4.985%. From these results the seed of thornless Chinese pepper would be good for oil and protein source.

개암종실(種實)의 가공적성(加工適性)에 관(關)한 연구(硏究) - 개암종실(種實) 탈지박(脫脂粕)의 단백질(蛋白質) 분리(分離) 및 분리단백질(分離蛋白質)의 특성(特性)에 대하여

윤한교,금종화,이종수,오만진,Yoon, Han Kyo,Keum, Jong Wha,Lee, Jong Soo,Oh, Man Jin 충남대학교 농업과학연구소 1981 Korean Journal of Agricultural Science Vol.8 No.2

개암종실(種實)중의 단백질(蛋白質)을 이용하기 위한 기초자료을 억디 위하여 탈지박(脫脂粕)으로부터 단백질(蛋白質)을 추출(抽出)하여 침전(沈澱)으로 분리(分離)하고 분리단백질(分離蛋白質)의 아미노산 조성(組成)과 전기영동(電氣泳動) pattern을 검토한 결과는 다음과 같다. l. 탈지박(脫脂粕)의 단백질함량(蛋白質含量)은 54.6%로서 높은 영양가가 인정되었다. 2. 탈지박(脫脂粕)의 염용해성단백질의 추출율(抽出率)은 2.5M $MgCl_2$에 있어서 53.0%, 1.0M NaCl에 있어서 31.5%이었다. 3. 개암단백질(蛋白質)은 용해도(溶解度)에 따라 염용해성 globulin 53.0%, 수용성(水溶性)albumin 14.0%, glutelin 29.5%로 분류(分類)되어졌다. 4. 추출(抽出)된 단백질(蛋白質)의 침전율(沈澱率)은 pH5.5에서 85%이었으며 ethanol과 acetone의 농도를 60~70%로 하였을 때 90%의 단백질이 분리(分離)되어졌다. 5. 전기영동(電氣泳動)에 의하여 물과 0.01M NaCl로 추출된 단백질(蛋白質)은 3개의 band, 0.027N NaOH와 1M NaCl에 있어서는 6개의 band가 나타났다. 6. 개암종실탈지박(種實脫脂粕)과 분리단백질(分離蛋白質)이 주된 아미노산은 glutamicacid, arginine, aspartic acid이었다. In order to obtain the basical data for utilization of protein in hazel nut, protein was extracted from defatted hazel nut meal with salt solutions and alkaline solutions, and precipitated by adjusting pH of extract to 5.5 or addition of organic solvents. Amino acid composition of the isolated protein and defatted hazel nut meal were analyzed, protein isolates were identified by polyacrylamide gel electrophoresis. The results summarized were as follows. 1. Defatted hazel nut showed highly nutritional value as the content of 'protein was 53.6%. 2. Extractabilities of salt-soluble protein treated with 2.5M $MgCl_2$, and 1M NaCl(pH 11.0) were 53.0%, 31.5%, respectively 3. Protein in hazel nut were contained 53% of salt-soluble globulin, 14% of water-soluble albumin, 29.5% of glutelin based on solubility. 4. At pH 5.5, 85% of the extracted protein was precipitated, and about 90% of the extracted protein was separated by addition of organic solvents such as acetone and ethanol at 60-70% concentration. 5. Proteins extracted from defatted hazel nut with water and 0.027N NaOH showed 3 and 6 hands by polyacrylamide gel electrophoresis, respectively. 6. Amino acids of defatted hazel nut and protein isolate were chiefly composed of glutamic acid, arginine and aspartic acid.

칡 전분 호화액의 리올로지적 성질

김관,윤한교,김성곤,이신영,Kim, Kwan,Yoon, Han-Kyo,Kim, Sung-Kon,Lee, Shin-Young 한국식품과학회 1987 한국식품과학회지 Vol.19 No.4

칡 전분 화화액(4, 5, 6 및 7%)의 리올로지적 성질은 측정온도 $30{\sim}66^{\circ}C$에서 지수법칙에 따랐으며, 의가소성 유동거동을 보였다. 유동거동 지수는 측정온도에 대하여는 거의 비슷한 값을 보였으나, 농도의 증가에 따라 다소 감소하여 의가소성 경향이 증가하였다, 그러나 점조도 지수는 농도의 증가에 따라 증가하였으며, 측정온도에 대하여는 반대의 경향을 보였다. 칡 전분 호화액의 겉보기 점도는 농도의 증가에 따라 지수함수적으로 증가하였고, 활성화에너지는 $4.068{\sim}4.542kcal/mole$이었다. The rheological properties of gelatinized arrowroot stach solution $(4{\sim}7%)$ followed the power law and showed a pseudoplastic behavior at the temperature range of $30{\sim}66^{\circ}C$. The flow behavior index was essentially remained constant at all temperatures, but decreased as starch concentration increased. The consistency index was exponentially increased with the increase of starch concentration. The activation energy of flow of gelatinized starch solution was $4.068{\sim}4.542\;kcal/mole$.

Candida muscorum의 Amylase에 關한 硏究

朴允仲(Yoon-Joong Park),尹漢敎(Han-Kyo Yoon),孫天培(Cheon-Bae Son) 한국식품과학회 1975 한국식품과학회지 Vol.7 No.4

Studies on the Sfety of Korean Ginseng Ingested as Food Substance

홍순근,윤한교,장규섭,Hong, Soon Keun,Yoon, Han Kyo,Chang, Kyu Seob Institute of Agricultural Science 1984 農業技術硏究報告 Vol.11 No.2

In order to study the safety of ginseng ingested as a food substance, rats were fed ginseng added feed (subgroup 1: 0.625g/kg feed; subgroup 2: 1.25g/kg feed; subgroup 3: 2.5g/kg feed) for periods up to 6 months. Growth rates, blood composition, blood cell counts, and histopathological studies were carried out on both the control and test animals to study the effect of ingested ginseng. Following results were obtained: 1. The growth rates of the test and control animals were similar with the exception of the subgroup 3 in the 2-month fed animals who had a lower weight gain, and the subgroup 2 in the 4-month fed group who had a higher weight gain than the controls. 2. Liver, spleen, kidney, brain, lung and heart weights were similar between the test and the controls. 3. RBC, WBC, hematocrit, and hemoglobin values were similar between the test and control animals. the blood composition determination showed a similar level of alkaline phosphatase, triglyceride, total cholesterol, S-GOT, free cholesterol between the test and controls. However, free fatty acid, total lipid and S-GPT levels decreased while phospholipid, total protein, and HDL-cholesterol levels tended to increase. 4. Fl, F2 generations showed no abnormai values in blood count, organ weight and external appearance. 5. No histopathological differences were observed between the test and control animals even after a long-term administration of ginseng. However, there was evidence that ginseng promotes hematopoiesis in test animals. 6. These results suggest that ginseng is not only safe as a food substance but may indeed strengthen the body and help-prevent diseases of old age.

잣나무 종실(種實)의 지방산(脂肪酸) 및 Amino산(酸) 조성(組成)에 관한 연구(硏究)

김지문,윤한교,Kim, Chi Moon,Yoon, Han Kyo 충남대학교 농업과학연구소 1975 Korean Journal of Agricultural Science Vol.2 No.2

잣나무종실(種實)의 일반성분(一般成分) 및 종실유(種實油)의 이화학적성상(理化學的性狀)을 A.O.A.C. 법(法)으로, 종실유(種實油)의 지방산조성(脂肪酸組成) 및 종자단백질(種子蛋白質)의 amino 산조성(酸組成)을 GLC법(法)에 의하여 각각(各各) 분석(分析) 측정(測定)한 성적(成績)을 다음과 같이 요약(摘要)한다. 1. 잣나무종실(種實)은 다량(多量)의 유지(油脂)(70.25%)와 단백질(蛋白質)(16.46%) 및 회분(灰分)(2.34%)을 비교적(比較的) 많이 함유(含有)하고 있다. 2. 종실유(種實油)는 옥도가(沃度價) 108,63으로서 반건성유(半乾性油)에 속(屬)하며 산가(酸價), 감화가, 굴절율(屈折率)등 이화학적(理化學的) 성질(性質)도 불포화(不飽和) 고급지방산(高級脂肪酸) 조성(組成)의 특성(特性)을 나타내고 있다. 3. 종실유(種實油)의 지방산조성(脂肪酸組成)은 oleicacid (33.6%), linoleic acid (46.7%)등 고급지방산(高級脂肪酸)의 함량(含量)이 80% 이상(以上)으로 우수(優秀)한 식용유지(食用油脂)에 속(屬)한다. 4. 16종(種)의 amino산(酸)을 분석(分析) 정량(定量)하였으며 lysine, mechionine, threonine, phenylalanine, leucine, isoleucine 및 valine등 필수(必須) amino산(酸)이 고루 비교적(比較的) 다량(多量) 함유(含有)되어 있어 좋은 단백질원(蛋白質源)이라 하겠다. In order to analyse the composition of fatty acid in the seed oil and amino acid in the seed protein of Pinus Koraiensis seed, GLC method was applied, while the general composition of the seed and physico-chemical properties of the seed oil were also determined by A. O. A. C. method. The results obtained were summarized as follows: 1. Oil content of the seed was high as 70.25 percent, and comparatively high content of protein (16.4%) and ashes (2.34%) were observed. 2. The seed oil seemed to be belonged semi-drying oil based on the iodine absorbtion. number (108.93). The physical and chemical properties of seed oil such as acid value, saponification number and refractive index showed the composition of unsaturated high molecular fatty acid. 3. The seed oil was composed of high molecular fatty acid, 36.6 percent of oleic acid and 46.7% of linoleic acid, totaling more than 80 percent. Therefor it was good quality as an edible oil. 4. In the amino acid analysis of seed protein 16 Kinds of amino acid were determined, among them essential amino acid like lysine, methionine, threonine, phenylalanine, leucine, isoleucine and valine were abundant. From the results it was considered that the seed is good guality as a protein source.

딸기쨈의 색깔과 물성에 관한 연구

이종혁,장규섭,윤한교,Lee, Jong Hyeouk,Chang, Kyu Seob,Yoon, Han Kyo 충남대학교 농업과학연구소 1987 Korean Journal of Agricultural Science Vol.14 No.1

딸기원료 및 가공제품의 색깔을 비교하고 원료에서 오는 영향을 관찰하기 위하여 물리적인 측정기기를 이용해서 색깔의 수치를 조사하였다. 딸기의 물성은 레오텍스춰 메타를 이용해서 측정하였고, 아울러 딸기쨈의 리올로지 특성을 측정하였던바, 얻어진 결과는 다음과 같다. 1. 딸기의 색깔을 헌터값 X, Y, Z Lab로 나타날때, 숙성도에 따라 변화하는 것을 알 수 있다. 또한 pH 의 변화에 따라 a의 값이 규칙적으로 변화하였으며, 색깔의 양상은 수치적으로 나타낼 수 있었다. 즉 미숙과, 적숙과, 과숙과의 쨈에서 pH 2인 경우의 수치는 37.48, 42.21, 45.04가 됨을 알 수 있다. 2. 딸기의 적색소는 시간이 흐름에 따라 퇴색되고 헌터값의 수치는 낮아지는 경향이었다. 3. 또한 딸기쨈의 색소는 시간의 흐름에 따라 퇴색됨을 보여주었다. 즉 20일후의 딸기쨈의 a값은 16.63이었으나 50 일후의 값은 11.28, 90 일 후의 값은 7.65로 되었다. 4. 딸기에서는 T.P.A에 의해 나타난 양상은 첫번째 피크가 높았으며 이는 체리, 포도, 파인애플과 같은 양상을 보였다. 5. 딸기 조직의 특성인 Hardness 와 Cohesiveness의 특성관계는 반비례적이었다. 6. 딸기쨈은 의가소성 (PseudopIastic) 특성을 가지고 있으며, 또한 점도도 지수는 온도의존성을 보였다. 7. 딸기쨈의 활성화 에너지는 2.03 Kcal/g mol 으로 애플소스 1.3Kcal/g mol 토마토 농축액 1.9Kcal/g mol 보다 높은값을 나타내었고, 토마토 케찹 3.2Kcal/g mol 보다는 낮은 값을 나타내었다. In order to observe the strawberry as the raw materials and to compare the color of strawberry's products, Hunter L,a,b tristimulate color values were measured physically by color difference meter. Food textural properties of strawberry were measured by Rheo textural meter for rheological properties of strawberry jam. According to results obtained, it showed that Hunter L,a,b tristimulus color values were affected by ripening time of strawberry and Hunter color values changed regularly on different pH. Deformation of red color pigment Hunter color values changed linearlly on different pH, therefore red color pigment of elderberry showed to be used as a food color agent. The first peak of strawberry in TPA curve was high as cherry, grape and pineapple Strawberry jam showed pseudoplastic characteristic and time dependence.

모형식품의 열전도도에 관한 연구

장규섭,전재근,윤한교,Chang, Kyu-Seob,Chun, Jae-Kun,Yoon, Han-Kyo 한국식품과학회 1985 한국식품과학회지 Vol.17 No.6

일반적인 전분, 단백질, 수분 등으로 구성된 한국식품과 유사하도록 수분, 단백질, 전분의 세가지 성분을 조합하여 만든 모형식품의 열전도도를 측정하였으며, 이들 조성과 열전도도와의 관계를 구명하여 다음과 같은 결과를 얻었다. 즉, 모형식품의 열전도도와 구성분과의 관계를 분석 한 결과, 수분함량, 단백질 및 전분함량과 밀접한 관계를 보였으며, 이들 성분간의 교호작용은 유의성이 인정되지 않았다. 열전도도는 수분함량에 비례하였고, 동일 수분함량에서는 전분질식품이 단백질 식품보다 낮았다. 모형식품에서 열전도도와 수분함량, 단백질 및 전분함량과의 관계식은 다음 식으로 나타낼 수 있었다. $k_20=0.00421M+0.03152P+0.05181$ 윗 식에 의한 계산치와 측정치간의 상관계수는 $r=0.8418^{\ast}{\ast}$로 고도의 상관관계를 나타냈다. The model foods similar to Korean typical foods were propared by combining moisture, protein and starch, and their thermal conductivities were investigated. Thermal conductivity of the model foods had a close relationship with food components such as moisture, protein and starch content. The interaction between the thermal conductivity and food components was not found. Thermal conductivity was proportionally increased as the moisture content increased, and thermal conductivity of starch food was lower than that of protein foods under the same level of moisture content of the model foods. The regression equation between thermal condutivity of the model foods. The regression equation between thermal conductivity of the model foods and moisture, protein and starch content at $20^{\circ}C$ was as follows; k = 0.00421M + 0.03152P + 0.05181. Correlation coefficient between calculated by above equation and measured values showed highly significant ($r=0.8418^{\ast}{\ast}$).

Studies on the Sfety of Korean Ginseng Ingested as Food Substance

Soon Keun Hong(洪淳根),Han Kyo Yoon(尹漢敎),Kyu Seob Chang(張奎燮) 충남대학교 농업과학연구소 1984 農業技術硏究報告 Vol.11 No.2