일반계 및 다수계 미강유의 극성지방질 조성

권경순(Kyoung-Soohn Kwon),최광수(Kwang-Soo Choi),김현구(Hyun-Ku Kim) 한국식품영양과학회 1996 한국식품영양과학회지 Vol.25 No.5

일반계 및 다수계 미강유의 극성지방질 조성을 밝히고자 하였다. 미강유 중의 당지방질의 주요성분은 esterified steryl glycoside가 48.8~52.1%로 가장 많이 함유되어 있었고, 그 다음으로는 steryl glycoside, monogalactosyl diglyceride, cerebroside 및 digalactosyl diglyceride 순이었다. 인지방질은 phosphatidyl choline이 33.1~36.7%로 가장 많이 함유되어 있었고, 그 다음이 phosphatidyl ethanolamine, phosphatidyl inositol+phosphatidyl serines, phosphatidyl glycerols, diphosphatidyl glycerols, lysophosphatidyl cholines 순이었다. 미강유의 당 및 인지방질 획분의 주요지방산은 oleic acid, linoleic acid 및 palmitic acid이었다. This study was carried out to determine the composition of glycolipids and phospholipids in Japonica and Indica rice bran oils. The ratio of glycolipids and phospholipids was 4.1 : 6.5% in Japonica rice bran oils and 2.6 : 3.7% in Indica rice bran oils. Polar lipid content was significantly higher in Japonica rice bran oils. The main components of glycolipids were esterified steryl glycoside, monogalactosyl diglyceride, steryl glycoside, cerebroside and digalactosyl diglyceride. The content of esterified steryl gIycoside was the highest, resulting in 48.8~52.1% of total glycolipids. Phospholipids in rice bran oils consisted of diphosphatidyl glycerol, phosphatidyl ethanolamines, phosphatidyl inositol, phosphatidyl serines, phosphatidyl choline and lysophosphotidyl choline. Major fatty acids of the glycolipids and phospholipids fractions were oleic, linoleic and palmitic acids in Japonica and Indica rice bran oils.

일반계 및 다수계 미강유의 지방질 함량과 중성지방질 조성

권경순(Kyoung-Soohn Kwon),김현구(Hyun-Ku Kim),안명수(Myung-Soo Ahn) 한국식품과학회 1996 한국식품과학회지 Vol.28 No.2

향산화제 및 보존료가 장류의 미생물 성장에 미치는 영향

권경순,장학길 한국식생활문화학회 1998 韓國食生活文化學會誌 Vol.13 No.5

변패된장에서 효모 2 균주(Candida diddensii, Torulopsis etchellsii)와 곰팡이 3 균주(Aspergillus속 : A-I, A-II, A-III)를 분리하여 보존제인 butyl-p-hydroxybenzated(POBB)와 sodium benzoate(SB) 및 항산화제인 butylated hydroxyanisole(BHA)와 butylated hydroxytoluene(BHT)의 각 농도에 따른 미생물의 성장 억제효과를 검토한 바 그 결과는 다음과 같다. 보존제인 POBB의 농도가 증가할수록 성장이 점차적으로 억제되어 POBB 50ppm에서 C. diddensii는 성장 속도가 대단히 느려졌으나 T. etchellsii는 완만히 느려졌으며 POBB 100ppm에서는 2균주 모두 성장이 완전히 억제되었다. 항산화제인 BHA 역시 농도가 증가할수록 성장이 점차적으로 억제되어 BHA 50ppm에서 2균주 모두 POBB 50ppm 보다는 억제효과가 적었다. BHA 100ppm에서는 모두 성장이 완전히 억제되었다. 보존제인 SB와 항산화제인 BHT에서는 농도가 증가할수록 성장이 약간 느려졌으나 대조군과 거의 차이가 없었다. 보존제인 POBB 50ppm에서 Aspergillus A-I와 A-II는 성장이 완전히 억제되었으나 Aspergillus A-III만이 4일째부터 성장이 시작되었고 POBB 100ppm에서는 3균주 모두 성장이 억제되었다. 항산화제인 BHA 역시 농도가 증가할수록 성장이 점차적으로 억제되어 BHA 50ppm에서 Aspergillus A-I균주는 10일째부터 Aspergillus A-II균주는 3일째부터 Aspergillus A-III균주는 1주일 째부터 완전히 성장했으며 BHA 100ppm에서는 POBB 100ppm에서와 마찬가지로 3 균주 모두 완전히 억제되었다. 보존제인 SB와 항산화제인 BHT에서는 3 균주 모두 대조군과 별로 차이가 없었다. Butylated hydroxyanisole(BHA), butylated hydroxytoluene(BHT), butyl-p-hydroxybenzoate(POBB) and sodium benzoated(SB) were evaluated for their effects on the growth of three Aspergillus strains and two yeast strains(Torulopsis etchellsii and Candida diddensii). The growth of Torulopsis etchellsii and Candida diddensii was completely inhibited by 100 ppm of BHA or POBB. As little as 50 ppm of BHA and POBB significantly inhibited the cell growth. The growth of Torulopsis etchellsii and Candida diddensii was not inhibited by 100 ppm of BHT or SB. BHT and SB did not inhibit the growth and sporulation of three Aspergillus strains. whereas, in the presence of BHA and POBB, the growth of all three strains was affected. The higher the amounts of antioxidants were applied, the greater the inhibitory effects were observed.

지역 향토음식 발굴 및 정착을 위한 연구 개발 : 무주 지역을 중심으로

신동화,권경순,박영자 한국식생활문화학회 1996 韓國食生活文化學會誌 Vol.11 No.1

The 18th Winter Universiade will be held in Muju in 1997. It is a good opportunity to inform the local foods of Muju to the inside and outside of Korea. First of all, we carefully investigated the quantity of all kinds of food material, their circulation ability, and cookery per year in Muju. We found about sixty kinds of food as many as restaurant. We presented how to improve such kinds of food as O-Chunk (fish porridge), Minmulmaeuntang, Kochunaengi chungsik, etc. and how to use the special products of Muju such as yam, kochunaengi, wasabi and wild herb. The many kinds of cookery were specialized to cooks through manual and actual skills. And then we held a food contest that twenty-two cooks took part in the contest and there were exhibitted forty-two kinds of foods. Finally, through discussion and food contest, Muju Sanchae Bibimbap (meal which mixed rice with wild plants), Muju Sanchae chungsik (meal which has various wild plants with rice), Muju Kochunaengi Chungsik (meal which has various wild plants and wasabi with rice), Ma Naengmyun (cold yam noodle) and Muju Minmulmaeuntang (hot fish porridge) were recommended.

연구소원 연구논문초록 ( 재록 , 1998 년 ~ 1999 년 ) : 항산화제 및 보존료가 장류의 미생물 성장에 미치는 영향

장학길(Hak Gil Chang),권경순(Kyoung Soohn Kwon) 영남대학교 장류연구소 2000 영남대학교 장류연구소 연구업적집 Vol.2 No.-

연밥의 유지와 단백질의 구성에 관한 연구

신동화(Dong-Hwa Shin),김인원(In-Won Kim),권경순(Kyoung-Soohn Kwon),김명숙(Myoung-Sook Kim),김미라(Mi-Ra Kim),최웅(Ung Choi) 한국식품영양과학회 1999 한국식품영양과학회지 Vol.28 No.6

해열, 신경안정 및 항고혈압 효과가 있다고 알려진 연밥(연실)의 일반성분과 유지특성 및 단백질의 아미노산구성을 시험하였다. 연밥 개체의 무게는 1.15g 내외로 긴 타원형 각질의 외피로 싸여있고 전체 무게의 37.4%를 점하고 내용물은 62.6%였다. 일반성분은 수분 12.8%, 조지방 2.3%, 조단백질 19.5%, 탄수화물이 61.3%, 섬유 2.1%, 회분 4.1%였다. 연밥 유지의 요오드가는 97.9로 콩기름이나 참기름보다는 낮으나 땅콩과 면실유와 비슷하였다. 구성 지방산은 linoliec acid 함량이 58.3%로 가장 높았고 포화 대 불포화 지방산의 비율은 20.9:79.1이었고 behenic acid의 함량이 6.9%로 다른 식물성 기름과는 차이가 있었다. 연밥 단백질은 16종의 아미노산으로 구성되었고 glutamic acid의 함량이 가장 높아 4.5%에 이르고 필수아미노산 함량은 아미노산중 35.1%를 차지하였다. Lotus seed (Nelumbo nucifera Gaertner), known as traditional medicine as an antifebrile, antipsychotic, and cantihypertensive agent, was analyzed the chemical composition of lipid and protein. The seed composed of 12.2% moisture, 2.3% crude lipid, 19.5% crude protein, 61.3% carbohydrate, 2.1% crude fibre, and 4.1% ash. The lipid showed iodine value of 97.9 that is lower than that of soybean oil and sesame oil, and similar to peanut oil and cotton seed oil. The fatty acid composition of the oil were the highest in content of linoleic acid which occupied 58.3% and saturated us unsaturated fatty acid was 20.9:79.1. Especially behenic acid content, 6.9%, was higher than other plant oils. Sixteen amino acids were detected in the protein from the seed and glutamic acid content was the highest as 4.5% in dehulled kernel. The portion of essential amino acid was 31.1%.

보리 Isogenic Lines의 이화학적 품질과 취반특성

장학길,이민재,권경순 ( Hak Gil Chang,Min Jae Lee,Kyoung Soohn Kwon ) 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.40 No.4

This study is presented to investigate the physico-chemical properties and qualities for the starch isogenic lines bred in barley(Hordeum vulgare L.).The pearling yield showed higher value in Franubet and Wafranubet than others, but the whiteness of pearled barley varied with the cultivars. The milling rate showed excellence in Franubet, fractured granular lines, whereas that of the waxy and round endosperm isogenic lines is poor. Franubet, the lines having fractures starch granule, was highest in starch content. The highest value in swelling power and water-binding capacity of the barley was proved by the lines having waxy and fractured starch endosperms. The amylogram patterns indicated that the waxy lines such as Wanubet and Wafranubet have lower initial gelatinization temperature and higher maximum viscosity than those of the normal lines. β-Glucan viscosity was generally higher in waxy barley but changed greatly with the cultivars. The water absorption, soluble solid and expansibility in cooking property showed the highest value in waxy and fractured starch granular lines, and the whiteness of cooked barley did not differ with cultivars.

동아즙을 첨가한 국수의 품질 특성

홍선표(Sun-Pyo Hong),전현일(Hyun-Il Jun),송근섭(Geun-Seoup Song),권경순(Kyoung-Soohn Kwon),권용주(Yong-Ju Kwon),김영수(Young-Soo Kim) 한국식품과학회 2004 한국식품과학회지 Vol.36 No.5