가열 조건을 달리한 단호박 페이스트와 검 종류별 단호박 라떼의 품질특성

박보람,김나정,유선미,한귀정,김하윤,한혜민,신동선,신말식,Park, Bo-ram,Kim, Na-Jung,Yoo, Seon-Mi,Han, Gwi Jung,Kim, Ha Yoon,Han, Hye-min,Shin, Dong-Sun,Shin, Malshick 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.3

가열 조건에 따른 단호박 페이스트를 제조하기 위해, 단호박을 15분 간 초벌 증숙한 뒤, 고압가열 처리 0분(A), 10분(B), 20분(C), 40분(D) 실시하여 실험군의 품질특성 을 조사하였다. 그 결과 일반성분의 경우, 대체적으로 고 압가열 처리 유무에 따른 유의적 차이가 관찰되었으며, 고압가열 처리한 B, C, D 실험군의 수분함량, 조단백질, 조섬유가 고압가열 무처리군 A에 비해 감소하였고, 가용성 무질소물은 증가하는 것으로 나타났다. 가열 조건별 단호박 페이스트의 수용성식이섬유는 고압가열 20분 처리군인 C의 측정치가 2.02로 가장 높았으며 무처리군인 A의 1.60 보다 증가하였고, 고압가열 처리 40분의 경우 오히려 감소하는 것으로 나타났다. 색도의 L 값은 고압가열 무처리군인 A가 52.20에서 고압가열 처리 10분, 20분, 40분으로 시간이 증가함에 따라 각각 50.33, 49.46, 48.06으로 감소하였고, a 값과 b 값 또한 유의적인 차이를 보이며 감소하였다. 현미경을 통한 단호박 페이스트의 현탁액 입자를 관찰한 결과 카로티노이드를 포함하는 유세포가 관찰되었으며 고압가열 처리와 그 시간이 증가함에 따라 단호박 유세포의 변형이 뚜렷하게 관찰되었으나, 부유안정성 실험 결과 실험군 A, B, C, D 간 차이가 없었다. 이때, 가열조건의 선택은 수용성 식이섬유의 증가, 환원당 증가, 단맛의 관능특성이 유의적으로 높고, 전반적 기호도가 가장 우수한 것으로 나타난 고압가열 처리 20분인 C 실험군으로 결정하였다. 선택된 조건의 단호박 페이스트에 식품가공 시 널리 사용되는 검류인 xanthan gum, locust bean gum, guar gum을 단호박 페이스트에 종류별로 첨가하여 부유안정성을 확인하였는데, 이 결과 guar gum, locust bean gum, xanthan gum 순으로 부유안정성 효과를 나타냈으며 locust bean gum과 xanathan gum은 비슷한 정도의 효과를 보였다. 또한 관능검사를 통한 기호도 확인 결과 텍스쳐와, 전반적인 기호도가 가장 우수했으므로 locust bean gum(0.2%) 첨가 단호박 라떼의 품질이 가장 적절할 것으로 판단된다. For the production of pumpkin paste with respect to heating conditions, we steamed the pumpkin for roughly 15 min, heated it with high pressure treatment for 0 min (A), 10 min (B), 20 min (C), 40 min (D), and subsequently investigated the quality characteristics. Generally a significant difference was observed between the pumpkin paste treated with and without high-pressure heat. The values of water content, crude protein and crude fiber of the high-pressure heat-treated groups B, C, D were decreased compared with untreated group A. The soluble fiber in experimental group B sweet-pumpkin paste treated with high-pressure heat for 20 min was higher than the control, and the highest value at 2.02. Experimental group D sweet-pumpkin paste treated with high-pressure heat for 40 min was found to have a decreased soluble fiber content relative to the control. The L value for the color of the group A untreated control sweet-pumpkin paste (no high-pressure heating) decreased as the time increased from 10 min to 40 min, with L values of 50.33, 49.46, and 48.06, respectively. The b value for the color of the sweet-pumpkin paste also decreased, showing a significant difference. Taking into account all the results, we chose experimental group B in order to prepare sweet-pumpkin latte. We used 0.2% gum (xanthan gum, locust bean gum, guar gum) as a stabilizer. Sweet-pumpkin latte with xanthan and locust bean gum has a suspension stability effect that lasts 90 min. The L and b values of sweet-pumpkin latte with gums increase and a value decrease compared with the control. In terms of the overall acceptance of the sweet-pumpkin latte, the experimental group with xanthan gum scored the best.

Subcritical water extraction (SWE) of anthocyanin from blueberries (Vaccinium corymbosum)

Hye-Ji Kang,Seon-Woo Kim,Ha-Un Yoo,Na-Yeon Kim,So-Yoon Yee,Min-Jung Ko,Myong-Soo Chung 한국산업식품공학회 2017 학술대회 및 심포지엄 Vol.2017 No.11

Subcritical water extraction (SWE) is an eco-friendly new extraction technology because it does not contain harmful organic solvent and has high extraction efficiency in a short time compared with conventional extraction methods. Blueberries (Vaccinium corymbosum) are widely known as superfood due to rich source of anthocyanin (malvidin-3-o-galgctoside) and antioxidant activity. In this study, optimal extraction condition of SWE from blueberries was determined and compared with the conventional extraction methods. SWE was carried out using a Dionex Accelerated Solvent Extractor (ASE, Model 350) under conditions of temperatures (110, 130, 150 and 170°C) and times (1, 3, 5 and 10 min). Total anthocyanin of SWE extracts was compared with hot water (60°C, 1 h) extract and pressed juice extract. The total anthocyanin content was determined by pH differential method. Considering both the extraction time and temperature conditions, the highest content of total anthocyanin content was 0.455 mg/g FW Vaccinium corymbosum at 130°C for 3 min. At high temperature and long extraction time, the anthocyanin in the blueberries will undergo thermal degradation due to low stability of anthocyanin at extreme condition. Besides, maximum yield of anthocyanin from blueberries using SWE was about 1.2 and 3.8 times more higher than hot water extract and pressed juice extract, respectively. Therefore, SWE is faster and more efficient method to extract anthocyanin from blueberries than conventional extraction methods. This study shows a possibility of SWE applied to food processing industry.

붕장어 부산물로 제조한 붕장어탕의 식품학적 특성

허민수(Min Soo Heu),이택상(Take Sang Lee),김혜숙(Hye-Suk Kim),지성준(Seung Joon Jee),이재형(Jae Hyoung Lee),김형준(Hyung Jun Kim),윤민석(Min Seok Yoon),박신호(Shin Ho Park),김진수(Jin-Soo Kim) 한국식품영양과학회 2008 한국식품영양과학회지 Vol.37 No.4

붕장어 가공부산물인 머리와 frame를 효율적으로 이용하기 위한 일련의 연구로 붕장어 부산물을 이용한 붕장어탕의 개발을 시도하였고, 아울러 이의 식품성분 특성에 대하여도 살펴보았다. 살균조건 및 가온일수에 따른 붕장어탕의 저장성 부여를 위한 최적 살균조건은 F? value=8분으로 판단되었다. 붕장어탕의 일반성분은 수분의 경우 90.7%, 조단백질의 경우 4.8%, 조지방의 경우 2.6%, 조회분의 경우 1.5%를 나타내었다. 붕장어탕의 엑스분 질소 함량은 243.1 ㎎/100 g으로 시판 추어탕의 208.0 ㎎/100 g보다 높았다. 붕장어탕의 총 아미노산 함량은 4,310 ㎎/100 g이었고, 주요 구성아미노산은 glutamic acid(637.3 ㎎/100 g, 14.8%), glycine(409.1 ㎎/100 g, 9.5%) 및 alanine(404.4 ㎎/100 g, 9.3%)등이었다. 붕장어탕은 관능적인 비린내는 거의 감지되지 않았고, 맛은 우수하였으며, 항산화능이 인정되었으나 ACE 저해능은 크게 기대할 수 없었다. For the effective use of the conger eel by-products, such as head and frame, Tang, which is the Korean-type soup, from conger eel by-products (TCEB) was developed and its food component characterization was compared with that of commercial Chueotang, loach Tang. According to the results of viable cells and coliform group of TCEB heated at 115oC for various times, the reasonable F0 value was 8 min. The proximate composition of TCEB was 90.7% for the moisture, 4.8% for the protein, 2.6% for the lipid, and 1.5% for the ash. The extractive-nitrogen content of TCEB was 243.1 ㎎/100 g, which was higher than that of commercial Chueotang, 208.0 ㎎/100 g. The total amino acid content of TCEB was 4,310 ㎎/100 g and its major amino acids were glutamic acid (637.3 ㎎/100 g, 14.8%), glycine (409.1 ㎎/100 g, 9.5%) and alanine (404.4 ㎎/100 g, 9.3%). TCEB was not felt in the sensual fish odor and its sensual taste was good. The health functional properties for health of TCEB were 1.29 as a PF (protection factor) for antioxidative activity and 39.4% for angiotensin Ⅰ converting enzyme (ACE) inhibiting activity.

호산구성 간농양 54예의 임상상

강혜련,권혁수,송우정,이상민,김태범,박혜경,장윤석,김윤근,조상헌,민경업,김유영 대한알레르기학회 2004 천식 및 알레르기 Vol.24 No.2

Protective Effects of N-acetylcystenine and Selenium against Doxorubicin Toxicity in Rats

Yeo-sung Yoon,Sun-don Kim,Min-hye Lee,Heung-shik S.Lee,In-se Lee,Je-kyung Sung,Eun-sung Park 대한수의학회 2003 Journal of Veterinary Science Vol.4 No.2

Effects of N-acetylcysteine and Selenium against Doxorubicin Toxicity in RatsEun-sung Park, Sun-don Kim1, Min-hye Lee, Heung-shik S. Lee, In-se Lee, Je-kyung Sung and Yeo-sung Yoon*

충남대학교 기초과학분야의 효율적 육성에 관한 연구

윤화중,진성일,윤민중,윤혜수,이영하,최철규,이천배,신대현 충남대학교 자연과학연구소 1986 忠南科學硏究誌 Vol.13 No.2

Chungnam National University (CNU) is located in Daeduk Science Town, a center of science and technology in Korea, and it is expected to play an important role in the development of science in Korea. With this in mind, the basic natural sciences at CNU should be more actively supported in both education and research. Accordingly analysis and comparison of the basic science program at major college in Korea as well as those in the USA and Europe has been performed. The current cooperative relationship between CNU and research institutes in the science town has also been analyzed. This study has resulted in propositions to make more efficient the upbringing of the basic sciences at CNU, by focusing on the following points ; a) to improve academic affairs, b) to make graduate studies substantial, c) to secure highly qualified faculty members, d) to increase cooperation in research between CNU and reserch institutes, e) to enlarge research laboratories and acquire more equipment and facilities.

공황장애 환자에서 약물 치료와 심박동수 변이(Heart Rate Variability)의 관련성

우종민,김응석,윤혜영,최영희 大韓神經精神醫學會 2005 신경정신의학 Vol.44 No.3

Objectives : This study was designed to evaluate relation between 6 weeks pharmacotherapy and the alteration of autonomic nervous system in patient with panic disorder. Methods : The subjects were patients (n=44) who met DSM-IV criteha for panic disorder with or without agoraphobia. They were measured Anxiety Disorder Inventory Schedule-Panic attack & agoraphobia (ADIS-P & A), Clinical Global Impression (CGI) Hamilton Rating Scale for depression (HAM-D), Panic Disorder Severity Scale (PDSS) and heart rate Vahability (HRV) before and after 6 weeks pharmacotherapy. We prescribed paroxetine primahly and benzodiazepine (clonazepam, alprazolam) in case needed. For analysis, we performed paired sample t-test, partial correlation, stepwise multiple regression. Results : After 6 weeks pharmacotherapy, a assessed clinical inventories significant improved. In HRV, patients showed stabilized sympathetic activity (LF, Normalized LF, 1og_LF), increased parasympathetic activity (Normalized HF). There were significant correlation between symptom improvement with parasympathetic components and symptom aggravation with sympathetic components. Multiple regression analysis showed that Normalized HF and TP were best explanatory variables of symptom improvement. Conclusion : This study suggests that 6 weeks pharmacotherapy is related to the alteration of autonomic nervous system and clinical improvement.

교정용 미니 임플랜트 고정원과 SWA en masse sliding retraction 시 전치부 치축 조절 요인에 관한 유한요소해석

정혜심,성상진,문윤식,조영수,임승민 대한치과교정학회 2006 대한치과교정학회지 Vol.36 No.5

교정용 미니 임플랜트 고정원을 이용한 교정 치료가 보편화되며, SWA와 이를 이용한 en masse sliding retraction은 임상에서 흔히 사용하는 치료법이 되었다. 그러나 고정원을 성공적으로 보존하려는 노력에 비해, 발치 공간 폐쇄 시 전치부 치축 조절에 관여하는 요인에 대한 보고는 아직까지 부족한 실정이다. 본 연구에서는 제1소구치를 제거한 상악 치아와 치주 인대 그리고 치조골에 대한 3차원 유한요소 기준모델을 제작하였고, 제1대구치와 제2소구치 사이 주호선 10 mm 상방에 식립된 교정용 미니 임플랜트를 고정원으로 사용할 경우, 측절치-견치 사이의 견인 훅의 높이를 변화시키며 후상방 견인력을 가하거나, 주호선에 보상 만곡을 부여하는 것이 전치부 치축 조절에 어떤 영향을 미치는지 시뮬레이션 하였다. 또한 전치부 치축이 설측 경사된 모델을 같은 실험 조건으로 시뮬레이션 하여 발치 공간 폐쇄 시 설측 경사된 전치부 치축을 유지하거나 개선할 수 있는 요인을 검토하였고, 다음과 같은 연구 결과를 얻었다. 2 mm 높이의 견인 훅에 대하여 후상방으로 견인력을 가할 경우 발생하는 함입력으로 인하여 전치부 설측 경사가 더 감소되지는 않았다. 견인 훅의 높이가 5 mm인 경우 후상방 견인력을 가하면, 측절치의 치관 순측 및 치근 설측 이동이 일어나고, 견치의 비조절성 후방 경사 이동이 심화되었다. 4 mm의 보상 만곡은 측절치의 치관 순측 및 치근 설측 이동을 일으키고, 견치의 비조절성 후방 경사 이동을 감소시켰다. 또한 전치부가 설측 경사된 모델을 기준모델과 같은 실험 조건으로 시뮬레이션 한 경우 치근면의 응력 분포와 25000배 확대된 그래프 상에서의 치아 이동 양상은 매우 유사하였다. 이상의 결과는 미니 임플랜트-SWA sliding 생역학을 구사 시 견인 훅의 위치와 와이어 상의 보상 만곡의 유무에 의해 전치부의 치축 조절이 달라지며 실제 임상에서 가이드라인으로 활용될 수 있을 것이다. Objective: With development of the skeletal anchorage system, orthodontic mini-implant (OMI) assisted en masse sliding retraction has become part of general orthodontic treatment. But compared to the emphasis on successful anchorage preparation, the control of anterior teeth axis has not been emphasized enough. Methods: A 3-D finite element Base model of maxillary dental arch and a Lingual tipping model with lingually inclined anterior teeth were constructed. To evaluate factors influencing the axis of anterior teeth when OMI was used as anchorage, models were simulated with 2 mm or 5 mm retraction hooks and/or by the addition of 4 mm of compensating curve (CC) on the main archwire. The stress distribution on the roots and a 25000 times enlarged axis graph were evaluated. Results: Intrusive component of retraction force directed postero-superiorly from the 2 mm height hook did not reduce the lingual tipping of anterior teeth. When hook height was increased to 5 mm, lateral incisor showed crown-labial and root-lingual torque and uncontrolled tipping of the canine was increased. 4 mm of CC added to the main archwire also induced crown-labial and root-lingual torque of the lateral incisor but uncontrolled tipping of the canine was decreased. Lingual tipping model showed very similar results compared with the Base model. Conclusion: The results of this study showed that height of the hook and compensating curve on the main archwire can influence the axis of anterior teeth. These data can be used as guidelines for clinical application.

치성 낭종의 임상-병리학적 소견과 TGF-α 및 TGF-β 발현

한경민,김용환,박진혁,윤형기,윤혜경,김우형,이희철 인제대학교 백병원 2002 仁濟醫學 Vol.23 No.4

Objective : Periapical cyst is a relatively common disease but heterogenous in histogenesis, and inflammatory reaction and fibrosis of varying degree are associated in the cystic wall. The aim of thes study is to evaluate the clinico-pathologic characteristics such as patient's age, ses, location, and the degree of inflammatory reaction and fibrosis of periapical cyst and the role of TGF-α and TGF-β cytokines in the inflammed periapical cyst. Methods and Material : The materials were 43 cases of periapical cyst and clinical information with age, sex, location(maxilla vs mandible, right vs left, region involved) were recorded. Histopathological examination on the degree of inflammatory reaction and fibrosis and immunohistochemical stining for TGF-α and TGF-β were perfomed. Satistical analyses between clinical parameters, the degree of inflammation and fibrosis and expressions for TGF-α and TGF-β were followed. Results : 1. Thirt(69.8%) of 43 cases were older than 20 year-old. and no significant differences of incidence according to patient's sex was noted. In 25(58.1%) out of 43 case. 20(54.1%) out of 37 cases, and 20(48.8%) of 41cases, the cyst was located on the maxilla. in right side and in premolar region respectively. 2. The cysts of developmental and inflammatory origin were 24(55.8%) and 19(44.2%) of 43 cases, respectively and there were no siginificant differences of patient's age, sex, and location of cysts according to the origin of cysts. 3. Fibrosis was more conspicuous in cases older than 20 year-old. (p=0.0179), but no significant difference in the degree of inflammatory reaction according to patient's age and in the degree of inflammatory reaction and fibrosis according to sex and location of the cysts were seen. 4. Inflammatory reaction was slightly more in cysts of inflammatory origin, but no significant defferences in degree of inflammation and fibrosis according to origin of the cysts. 5. The degree of inflammatory reaction and TGF-α and TGF-β expressions showed a tendency of positive correlation(p=0.1563), but there were no statistically significant relationships between the degree of inflammation and fibrosis and TGF-α and TGF-β expressions. 6. In the cysts of developmental origin, TGF-α expression in the epithelial cells was significantly increased than inflammatory origin, but TGF-α and TGF-β expressions in the inflammatory cells and stromal cells showed no significant difference according to the origin Conclusion : The degree of inflammatory reaction and fibrosis of periapical cysts was different according to patient's age and location of the cyst. TGF-α and TGF-β cystokines seemed to be involved in the inflammatory reaction and fibrosis of periapical cyst, however, TGF-α and TGF-β expressions was not parallel to the degree of inflammatory reaction and fibrosis. These results suggest that other cytokines in addition to TGF-α and TGF-β may also be involved in the inflammatory reaction and fibrosis of periapical cyst. Increased TGF-expression in the epithelial cells of the cysts of developmental origin could be a helpful finding to defferentiate the origin of the periapical cyst.

카라멜화 반응 생성물의 갈색도와 항산화 효과와의 관계

신민자,윤혜현,안명수 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.6

The study was carried out to compare the relation between the color intensity and antioxidant activity of caramelization products using xylose(XY), glucose(GL), sucrose(SU), glucose+citric acid(GLCA), glucose+sodium citrate(GLSC), heated at 80, 120 and 140℃ for 24hrs, respectively. The color intensity(absorbance at 490㎚) of the browning mixtures increased as the browning temperature and time increased. But the degrees of color intensity of SU and GLCA changed very little. The hydrogen donating ability(HDA) of browning reaction products was generally enhanced as the browning temperature and time increased. When browning mixtures were heated at 80℃, the HDA of GLGC was the highest, but the HDA of GLSC was the highest when heated at 120 and 140℃. The antioxidant activities for the corn oil substrate containing the anhydrous ethanol extracts from the browning mixtures was inferior to that of SU, but was superior to that of GLCA. The relations among the color intensity, the antioxidant activity, and the hydrogen donating ability(HDA, reducing power) of the browning reaction mixtures were as follows: As the color intensity increased, the antioxidant activity decreased. The correlation coefficient of the color intensity and the antioxidant activity by regression equation was -0.73∼-0.82. As the reducing power increased, the antioxidant activity decreased. The correlation coefficient between the reducing power and the antioxidant activity by regression equation was -0.98∼-0.99. Therefore, the antioxidant activity of browning reaction mixtures seemed not correlated with the color intensity and the reducing power.