통 유자 분말 첨가한 모닝빵의 품질특성 및 항산화 활성

곽은정,이현주 한국지역사회생활과학회 2025 한국지역사회생활과학회지 Vol.36 No.3

This study evaluated the quality characteristics and antioxidant activity of morning bread supplemented with whole citron powder at various concentrations (0%, 3%, 5%, 7%, and 9%). Whole citron powder (Citrus junos seib, yuzu) significantly increased the values of crude protein, crude fat, fructose, glucose, and lactose, sugar level (°Brix), a (redness) and b value (yellowness), hardness and chewiness, total polyphenol and total flavonoid content, DPPH radical scavenging, and ABTS radical scavenging activity. In contrast, the moisture and crude ash content, pH, L value, adhesiveness, springiness, and gumminess decreased significantly. Consequently, although whole yuzu powder is a valuable ingredient for enhancing the nutritional and functional qualities of bakery products, its impact on the texture must be considered. Accordingly, the recipe requires modification to achieve the optimal quality and the desired mouthfeel, specifically by adjusting the water content to compensate for the high moisture absorption and the resulting textural changes from the powder.

Metagenomic Analysis of Microbial Changes during Dongchimi Fermentation

곽은정,장경태 (사)한국조리학회 2025 한국조리학회지 Vol.31 No.5

In this study, the microbial identification and distribution in dongchimi during fermentation and ripening were analyzed using metagenomic methods. The results revealed that among the eight samples, Rahnella perminowiae exhibited the highest average relative abundance. Notably, from fermentation days 7 to 15, the combined relative abundance of Rahnella perminowiae (36.75~61.17%) and Leuconostoc suionicum (28.96~49.27%) exceeded 86%, suggesting that these two species play pivotal roles during the later stages of fermentation. Furthermore, comparisons of the microbial community structure using PCoA and UPGMA tree analyses based on a weighted Unifrac distance matrix showed that samples from the late fermentation period (DCM_DO7, DCM_DO9, DCM_DO11, DCM_DO13, and DCM_DO15) formed a distinct cluster, while those from the early-to-mid period (DCM_DO1, DCM_DO3, and DCM_DO5) clustered separately, clearly differentiating the early/mid (days 1~5) from the late (days 7~15) stages. In addition, the top 10 most abundant bacterial species accounted for 64.96~98.56% of the entire microbial community, and network analysis based on these species identified two distinct groups with strong interspecies correlations. This study establishes a genetic basis for further research on the changes and similarities in the microbial communities across the early, mid, and late stages of dongchimi fermentation.

모시는 글

곽은정 동아시아식생활학회 2023 동아시아식생활학회 학술발표대회논문집 Vol.2023 No.5

문제행동 아동을 위한 운동심리상담 교육프로그램 개발에 대한 요구도

곽은정 한국스포츠학회 2022 한국스포츠학회지 Vol.20 No.4

본 연구는 문제행동 아동을 위한 운동심리상담 교육프로그램에 대한 강사들의 요구도를 살펴봄으로써 강사들의 요구에 적합한 교육프로그램 개발을 위한 기초자료를 제공하는 데 목적을 두고 있다. 아동 운동지도 강사를 대상으로 설문조사를 하고 IBM Statistics SPSS 23.0 버전을 사용하여 빈도분석, 교차분석, 보리치 분석을 하였다. 분석결과 운동지도 현장에서 문제행동 아동으로 어려움을 경험한 강사들이 많은 것으로 나타났고, 강사들 대부분이 문제행동 아동지도를 위한 전문적인 지식을 요구하고 있는 것으로 나타났다. 운동심리상담 교육프로그램 방법과 관련된 요구도 분석결과에서는 온라인 강의, 현장 경력이 많은 강사의 강의, 주말 강의, 1-2시간의 강의, 연 1-2회 강의를 요구하고 있는 것으로 나타났다. 운동심리상담 교육프로그램의 내용에 대한 보리치 분석과 The Locus for Focus 모델 공식을 통해 요구도를 살펴본 결과 강사들이 요구하는 운동심리상담 교육프로그램 주요 내용의 우선순위는 문제행동 아동을 위한 심리상담기법, 문제행동 상황에 따른 대처 방법, 문제행동 해결 방법 순으로 나타났다.

조기진통억제제로서의 Ritodrine Hydrochloride와 Nifedipine이 심혈관 및 대사에 미치는 효과

곽은정,신종철,정난주,이종건,나종구,김수평,김승조 대한산부인과학회 1993 대한산부인과학회 학술대회 Vol.72 No.-

Synergist로서 사용된 식품첨가물이 된장모델액의 갈변억제에 미치는 영향

곽은정,임성일,Kwak, Eun-Jung,Lim, Seong-Il 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.5

된장모델로서 0.2 mM $FeCl_2$를 함유한 0.1 M glucose-0.1 M glutamic acid 모델액에 50 mM citric acid와 이의 synergist로 5종의 금속결합능이 있는 식품첨가물을 첨가하여 시료를 조제한 후 $30^{\circ}C$와 $40^{\circ}C$에서 4주간 저장하면서 식품첨가물들이 된장모델의 갈변억제에 미치는 영향을 알아보았다. $30^{\circ}C$에서 저장시 시료의 갈변억제율은 일정하게 유지 되다가 3주후 급감하였고, $40^{\circ}C$에서 저장한 경우는 저장기간이 증가됨에 따라 감소하였다. $30^{\circ}C$와 $40^{\circ}C$에서 4주 저장후 가장 높은 갈변억제율을 나타낸 첨가구는 tannic acid 0.015%와 pyrophosphate 0.15%이었으며, $30^{\circ}C$에서 저장시 이들 첨가구의 갈변억제율은 synergist 무첨가구보다 32%가 높았다. 또한 $30^{\circ}C$에서 4주 저장 후 gallic acid, tannic acid, pyrophosphate는 형광물질과 3-deoxyglucosone과 같은 Maillard 반응중간생성물의 생성을 크게 억제하였는데, 이는 이들 synergist들의 높은 철 이온 결합능에 의한 것으로 생각되었다. 중간생성물의 생성 억제효과는 0.15% 첨가 시가 0.015% 첨가시보다 높았다. 한편 gallic acid는 갈변도를 증가시키고, tannic acid는 철 이온과 유색의 착체를 형성하므로, 갈변억제제로 citric acid를 된장에 사용할 경우 이의 synergist로는 pyrophosphate가 가장 적당한 것으로 생각되었다. The effect of synergists having chelating ability on inhibiting browning were studied with a giucose-glutamic acid model for doenjang containing citric acid as the anti-browning agent and iron ion. The model solutions were prepared by dissolving 0.1 M glucose, 0.1 M glutamic acid, 50 mM citric acid, 0.2 mM $FeCl_2$ and synergist in 1 M phosphate buffer (pH 7.0), heating at $50^{\circ}C$ for 24 hr and storing at $30^{\circ}C\;or\;40^{\circ}C$ for four weeks. Synergists were chitosan, gallic acid, methyl benzoate, pyrophosphate and tannic acid; they were used at the following concentrations: gallic acid, pyrophosphate and tannic acid at 0.015% and 0.15%; chitosan and methyl benzoate at 0.0075% and 0.015%. Anti-browning capacities had a tendency to decrease greatly after three weeks in the case of storage at $30^{\circ}C$, whereas they decreased with storage time during storage at $40^{\circ}C$. However, anti-browning capacities of samples containing 0.015% tannic acid and 0.15% pyrophosphate were higher than that of sample without synergist by 32% after storage at $30^{\circ}C$ for four weeks. Gallic acid, tannic acid and pyrophsphate also inhibited the formation of Maillard reaction intermediates such as fluorescent compound and 3-deoxyglucosone due to the high chelating ability with iron ion after four weeks of storage at $30^{\circ}C$. The effect of these compounds on the inhibition of formation of Maillard reaction intermediates was higher at 0.15% than at 0.015%. Moreover, gallic acid increased the browning by forming colored complexes, and tannic acid generated black precipitates. Therefore, pyrophosphate of food additives was found to be the most useful synergist of citric acid, the anti-browning agent for doenjang.

자립식 보강형 흙막이 공법을 활용한 공사비 절감 사례에 관한 연구

곽은정,고차원,신윤석,김광희 한국건축시공학회 2012 건축시공 Vol.12 No.6

유아체육지도자의 자질과 역할

곽은정 한국유아체육학회 2006 한국유아체육학회 학술발표 논문집 Vol.2006 No.-

[P1-24] 된장모델인 glucose-glutamic acid계 반응액의 갈변억제

곽은정,엄성일 한국식품영양과학회 2006 한국식품영양과학회 학술대회발표집 Vol.2006 No.10

Considerations for Invasive Dental Treatment in Disabled Patients

곽은정 대한치의학회 2023 Journal of korean dental science Vol.16 No.1

Dental treatment for the disabled should be a customized that considers the characteristics and degree of cooperation of each disabled patient. There are additional considerations during implant treatment and tooth extraction in disabled patients. Since some brain lesion disorder or cardiac disease patients may be taking antiplatelet or anticoagulant medications, it is necessary to evaluate whether these medications should be discontinued before an invasive procedure. Precautions should be taken for patients with heart valve disease considering the risk of infective endocarditis, especially during invasive dental procedures. Moreover, disabled patients may have difficulty in following instructions and cautions. There are specific considerations for each stage of implant treatment in disabled patients. In the case of patients who are in the pre- or post-transplant state, it is necessary to assess their general condition and oral disease due to the risk of infection. Since disabled patients with various systemic diseases may visit the dental clinic, it is important to understand their characteristics and treatment process in order to flexibly adjust the dental treatment plan accordingly.