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최홍식 동아시아식생활학회 1995 동아시아식생활학회지 Vol.5 No.2
Kimchi is a fermented Korean vegetable product prepared using major raw materials (oriental cabbage and radish) and other ingredients through a series of processes of grading, brining, blending, and fermentation. Kimchi fermentation is initiated by various microorganisms originally present in the raw materials, but the fermentation is gradually dominated by lactic acid bacteria. Thus, the complex biochemical activities obviously occur during, before and after kimchi fermentation and their biochemical characteristics greatly differ, depending on the raw materials and processes used. This review covers in detail the numerous biochemical characteristics of sugars, organic acids, amino acids, vitamins(B complex, carotene and ascorbic acid), pectic substances, flavor components and others during preparation and preservation of kimchi.
脂質을 추출한 녹두 및 쌀보리 澱粉의 Amylogram 특성과 X-ray Diffraction 특성에 관한 연구
최홍식,엄수현,전영수 부산대학교 가정대학 1989 家政大學硏究報告 Vol.15 No.-
Starch lipids (lipids bound to starch) and non-starch lipids from two different types of starch of naked barley(Hordeum vulgave, L.) and mungbean(Phaseolus radiatus, L.) were extracted by following techniques. Non-starch lipids were extracted from starch by petroleum ether(PE) and then starch lipids were reextracted from PE extracted starch by the solvent systems of water saturated butanol(WSB) at 25℃ and at 95℃, respectively. And also physical properties of the related lipid extrated starch were compared with those of raw starch(starch-lipid complex) through X-ray diffraction and amylogram studies. The contents of neutral lipid(NL), glycolipid(GL) and phospholipid in starch lipid of naked barley were 34.9~54.6%, 30.0~45.5% and 15.4~19.6%, on the other hand, those of mungbean were 84.3~85.7%, 10.5~11.0% and 15.4~19.6%, respectively. The starches showed charactistic amylograms and X-ray diffractograms. Defattening of starch lipid was found to slightly change the physical properties of raw starches. Especially, gelatinization temperature of starch was a marked lowering by defattening process in naked barley starch. And also, a significant change was observed at viscosity in Brabendar amylograms when starch was defatted by various extraction procedures. On the other hand, X-ray differaction pattern of original starch was changed slightly by defattening process. This change was found in the extraction procedure with water-satruated butanol.
최홍식,이정민 부산대학교 가정대학 1991 家政大學硏究報告 Vol.17 No.-
About 190 research papers and patents on kimchi (Korean fermented vegetable food) published in the years of 1938-1990 were collected and analyzed for the classification and review. This article covers the classified topics on the natures and kinds of raw materials, fermentation and related microorganisms, processing and preservation, biochemical changes and quality, general consideration on kimchi, and some research needs in the future.
리놀레산 함유 고형 모델시스템의 산화에 미치는 토코페롤 및 베타 카로틴의 영향
김명,이숙희,최홍식 부산대학교 유전공학연구소 1995 분자생물학 연구보 Vol.11 No.-
리놀레산 혼합물 (리놀레산 64.6%, 올레산 27.4%, 기타 8.0%)에 토코페롤 isomer 및 β-카로틴을 조합한 모델시스템에서는 정제 잣 지방질에 비해 비교적 낮은 온도인 35℃에서도 급속한 산화가 일어났으며 α-토코페롤은 항산화제로 작용하나 첨가농도가 0.05% 보다 높을수록 오히려 산화촉진 효과를 나타내어 본 실험에서도 0.05% 첨가가 산화 안정성을 유지하는 적정농도라고 추정되었다. γ-토코페롤은 항산화작용을 나타내었고 이 때는 α-토코페롤과는 달리 농도에 다른 항산화력의 차이는 나타나지 않았다. 또한 동일 농도에서 α-토코페롤에 비해 γ-토코페롤의 항산화효과가 크며, 동량 혼합시에는 다소 유도기가 연장되었으며 토코페롤의 감소 경향은 α-, γ-순이었다. β-카로틴은 자동산화 초기에 항산화제로 작용하였으나 γ-토코페롤이 함께 존재할 경우에는 산화를 촉진하는 것으로 나타났으며 β-카로틴의 분해는 지방질의 산화가 진행됨에 따라 급격히 일어났다. 따라서 지방질(유리지방산 상태)의 산화안정성에는 β-카로틴 보다 토코페롤의 영향이 크다고 볼 수 있었다. Effects of tocopherols and β-carotene on the oxidation of the solid model system of a free fatty acid mixture (64.5% of linoleic acid ; 26.4% of oleic acid ; 5.0% of palmitic acid) with tocopherols and β-carotene were studied. α-tocopherol revealed an antioxidant activity at the concentration below 0.05%, however, it showed a prooxidant activity when the concentration was higher than 0.05%. The antioxidant activity of γ-tocopherol was not affected by the concentrations in the range of 0.01∼0.10% in the model and γ-tocopherol showed higher antioxidant activity than that of α-tocopherol. It seemed that α-tocopherol was unstable compared to γ-tocopherol during oxidation. β-carotene showed a weak antioxidative activity at the initial stage of this system while β-carotene showed a prooxidant activity in the presence of tocopherol. β-carotene was highly susceptible to autoxidative degradation during oxidation.
Cheigh, Hong-Sik,Um, Soo-Hyoun,Lee, Chang Y. 부산대학교 유전공학연구소 1995 분자생물학 연구보 Vol.11 No.-
Antioxidant activity of melanin related products obtained from enzymatic oxidation of catechin was studied from the catechin-polyphenol oxidase reaction at pH 6.5 and 25℃ at various time intervals. All catechin-enzyme reaction products (CERPs) were brown in varied intensities with increased absorption at 210-220, 380-390nm, and 420-430 nm. CERPs obtained at the early stage of the reaction showed a higher antioxidant activity than those from the later stage. Antioxidant activity of CERPs may be explained by their abilities of hydrogen atom donation, free radical scavenging, and lipoxygenase inhibition. However, the exact mechanism of the antioxidant activity of CERPs cannot be explained until their chemical structures are elucidated.