http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
커큐민 나노에멀젼의 특성에 미치는 바이오폴리머 유화제의 영향
조연지 ( Yeon-ji Jo ),김현이 ( Hyunyi Kim ),권윤중 ( Yun-joong Kwon ) 한국산업식품공학회 2016 산업 식품공학 Vol.20 No.4
본 연구에서는 여러 종류의 바이오폴리머를 이용하여 지용성 생리활성 물질인 커큐민 함유 나노에멀젼을 제조하였으며, 실제 저장 과정 중에 발생할 수 있는 여러 가지 외부환경적 스트레스에 대한 물리적 안정성을 평가하였다. 바이오폴리머의 종류 및 농도, 분산상과 연속상의 비율에 따라 다양한 입자크기의 나노에멀젼을 제조한 결과 단백질계 바이오폴리머(SC, WPI)를 이용하여 제조된 나노에멀젼이 좁은 분산도와 200 nm 이하의 입자크기를 나타내었으며 물리적으로 매우 안정한 상태를 보여 주었다. 또한 주위 환경에 대한 안정성을 검토한 결과, 2가 양이온인 CaCl<sub>2</sub> 용액과 혼합된 나노입자를 제외하고는 열처리, 냉·해동처리 처리, pH, NaCl 용액 등에 대하여 매우 높은 안정성을 보여 주었다. Curcumin is a natural polyphenolic phytochemical, which has a number of potential benefits in biological activities. However, curcumin has extremely low water solubility and low bioavailability, which makes it difficult to incorpo-rate into many food products. In this study, we investigated the effects of biopolymer emulsifier type and environ-mental stress on the physical stability of nanoemulsions containing curcumin. Nanoemulsion containing curcumin stabilized by sodium caseinate (SC), whey protein isolate (WPI), modified starch (MS), and gum arabic (GA) were prepared using microfludizer. The droplet size of nanoemulsions decreased significantly from 1028 nm to 169 nm as emulsifier concentration increased (p<0.05). The optimum concentration of emulsifiers for stable curcumin nanoemulsions were determined to be 1% of SC and 1% of WPI, respectively. The storage study showed that the nanoemulsions were physically stable for 5 weeks at 25℃. In addition, nanoemulsions were physically stable against heat, freeze-thaw, pH, and NaCl solution. However, extensive droplet aggregation occurred in protein-stabilized nanoemulsions at CaCl<sub>2</sub> solution, which was attributed to hydrophobic interaction between droplets.
조연지 ( Yeon Ji Jo ),이슬비 ( Seul Bee Lee ),이재권 ( Jae Kwon Lee ),권윤중 ( Yun Joong Kwon ) 한국산업식품공학회 2014 산업 식품공학 Vol.18 No.4
본 연구에서는 지용성 생리활성 물질인 커큐민의 가용화를 통해 실제 식품에 적용하기 위하여 고압 균질기 (microfluidizer)를 이용한 나노크기 입자를 생산하였으며, 제조된 나노에멀젼의 입자특성을 검토하였다. 제조된 나노에멀젼의 여러 가지 물리적 특성은 유화제 종류 및 농도, 분산상과 연속상의 혼합비율, 고압 균질기의 압력 및 통과 횟수의 영향을 받았다. 일반적으로 연속상에서의 유화제 농도가 높을수록, 고압 균질기 압력 및 통과횟수가 높을수록 입자크기 및 제타전위 값이 감소하는 경향을 보였으며, 입자분산지수 또한 감소되는 양상을 보였다. 여러 조건에서 제조된 나노에멀젼의 저장 기간 동안 입자크기 변화를 측정한 결과, 물리적으로 매우 안정한 상태를 유지하였다. 따라서, 본 연구를 통해 고압균질기를 이용하여 입자분포가 좁은 커큐민 함유 나노에멀젼을 제조할 수 있었다. 추후 연구에서는 음료와 같은 실제 식품에 적용하고 상업적으로 이용하기 위해서는 열, 냉동, pH, 염 등의 외부환경에 대한 물리화학적 안정성을 검토해야 할 것이다. Curcumin is a natural polyphenolic compound with a variety of beneficial activities. However, its application as a functional ingredient is currently limited because of its poor aqueous solubility and bioavailability. In this study, oilin- water nanoemulsions containing curcumin were prepared by microfluidization to improve solubility and bioavailability of curcumin. The effects of emulsifier type and concentrations, the homogenizing pressure (40-140 MPa) and number of cycles on particle size parameters and stability of nanoemulsions were investigated. The results showed that particle size of the nanoemulsion was considerably decreased from 126 nm to 55 nm with increasing homogenization pressure, number of cycles and emulsifier concentration. The optimum conditions for nanoemulsion preparation were determined to be homogenization pressure of 120 MPa and 3 cycles. The storage study showed that the curcumin nanoemulsions were physically stable for about 8 weeks at room temperature.
權閏重 忠州大學校 1983 한국교통대학교 논문집 Vol.16 No.2
Increasing mechanization in the rice drying gas stressed the importance of calculation of heat and mass transfer in a rice bulk in order to be able to optimize drying conditions. Therefore values of the thermal properties of rough rice were determined. Specific heat, bulk thermal conductivity and diffusivity were found to be a linear function with moisture content.
Lactobacillus bulgaricus의 Bacte riophage내 성균주 개량에 관한연구
권윤중 忠州大學校 1984 한국교통대학교 논문집 Vol.17 No.2
A lactic starter organism Lactobacillus bulgaricus YIT 1015 was treated with N-methyl-N-nitrosoguanidine(NTG) to obtain phage- resistant mutants. Freshiy grown cells suspended in citrate buffer were exposed to NTG of 50g/㎖ for 40 min. Among 88 colonies isolated eight colonies showed distinct resistance to phages isolated preriously from milk plants. The eight new colonies showed character similar to the original L.bulgaricus except that they responded differently to phage of different sources and thus were designated as eight different mutants of L.bulgaricus. From the phage resisting together with the fermentative ability equivalent to the mother organism the mutants may be considered to be used as starter cultures for fermented milk.
전분으로부터 Lactobacillus manihotivorans에 의한 젖산생산시 최적발효조건
손민식,권윤중 경기대학교 기초과학연구소 2008 기초과학논문집 Vol.21 No.-
L(+)-lactic acid is a raw material for synthesis of polylactic acid (PLA) which is an essential biodegradable polymer, In the polymerization process, the stereospecificity of lactic acid is very important, and selective production of stereospecific lactic acid has been carried out by lactic acid bacteria (LAB). Refined glucose and sucrose are the most commonly used substrate for producing lactic acid in fermentation process. However, production cost can be reduced if starch is used, as the saccharification process can be eliminated. Amylolytic lactic acid bacteria (ALAB) are able to simultaneously hydrolyze and ferment starch to lactic acid. Among several ALAB, Lactobacillus manihotivorans LMG 18010 was reported as homofementor that produces only L(+)-lactic acid. In this study, the influence of the most important operational variables on lactic acid production were examined with flask culture. The optimum initial pH for direct fermentation of starch to L(+)-lactic acid by Lb. manihotivorans was 6.5. With 10%(v/v) of inoculum of 12 hr-old cells which was grown in starch containing medium, the best results in lactic acid production were obtained in shake-flask fermentations.