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취반조건과 취반 후 저장 시간이 쌀밥의 조직감에 미치는 영향
김명환(Myung-Hwan Kim),김성곤(Sung-Kon Kim) 한국식품영양과학회 1996 한국식품영양과학회지 Vol.25 No.1
쌀의 취반시 가수율과 침지 시간 및 취반 후 저장시간에 따른 쌀밥의 조직감 변화를 경도(H), 끈기(-H), 끈기 대 경도의 비(-H/H) 및 탄성 회복도(b/a)로써 측정하였고 반응표면법으로 분석하였다. 침지와 저장을 하지 않은 경우 경도는 가수율이 1.250에서 1.500(v/w)으로 증가함에 따라서 2.63㎏_f에서 2.14㎏_f로 감소하였으며, 침지하지 않은 경우의 가수율이 1.250(v/w)일 때 저장에 따른 변화를 보면 저장하지 않은 경우와 4℃에서 4일 저장 후는 각각 2.63㎏_f와 4.78㎏_f로 나타났다. 끈기와 끈기 대 경도의 비는 가수율의 증가와 더불어 높아졌으며, 저장 시간이 늘어남에 따라서 감소하였다. 특히, 가수율이 1.250(v/w)인 경우에는 침지 시간에 관계없이 4℃에서 4일 저장 후 끈기와 끈기 대 경도의 비가 각각 0에 가깝게 나타났다. 탄성 회복도는 가수율 증가에 따라서 감소하였으며 침지 시간이 길어짐에 따라서 증가하였다. 가수율, 침지 시간 및 저장 시간에 따른 쌀밥의 조직감에 미치는 영향 정도를 분산분석하여 알아본 결과 본 실험 조건에서는 모든 반응치에 대하여 저장 시간이 가장 큰 영향을 미쳤으며 그 다음 가수율과 침지 시간이 가장 큰 영향을 미쳤으며 그 다음 가수율과 침지 시간 순이었다. 이치 다항 회귀곡선식에 대한 적합도를 결정계수로 조사한 결과 모든 반응치에 대하여 높은 적합도를 나타내었다(r²>0.8140). The effects of water to rice ratio(v/w) and immersion time as cooking conditions, and storage time after cooking on texture properties, hardness(H), stickiness(-H), stickiness/hardness(-H/H) and elastic recovery(b/a) of cooked rice were analyzed by response surface methodology(RSM). The H of the cooked rice without immersion and storage treatments decreased from 2.63㎏_f to 2.14㎏_f with increased the water to rice ratio from 1.250 to 1.500. At the water to rice ratio of 1.250, the H of the cooked rice without immersion processing increased from 2.63㎏_f to 4.78㎏_f with increased storage time from 0 to 4 day at 4℃. The -H and -H/H of the cooked rice increased with the ratio of water to rice increased, whereas those of cooked rice decreased with increased storage time. At 1.250 of the water to rice ratio, the -H and -H/H were approached to zero after 4 days of storage at 4℃. The b/a decreased with increasing the water to rice ratio, and with increasing immersion time. Storage time was the most significant factor affecting the all responses. However, the second and third significant factors were water to rice ratio and immersion time, respectively. Based on the coefficients of determination, all the four responses were highly fitted to the experimental data (r²>0.8140).
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김명환,이상규,김성곤 ( Myung Hwan Kim,Sang Kyu Lee,Sung Kon Kim ) 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.40 No.5
The effect of sucrose fatty acid ester(SE, 0∼0.5%, w/w) and oligosaccharide(OS, 0∼1.0%, w/w) additions on texture properties, hardness(H), stickiness(-H), stickiness/hardness(-H/H) and elastic recovery (b/a) of cooked rice stored at 20℃ were studied. The H of stored cooked rice decreased with increasing storage time. The addition of SE and OS showed lower H value than control throughout the storage period up to 12hrs and after 8hrs of storage time, respectively. The -H of stored cooked rice increased with increasing storage time. The -H value of SE added cooked rice showed much lower than that of the control in the early stage of the storage and then almost the same value as that of control. The control and SE or OS added cooked rice resulted the value of -H/H between 0.15 and 0.20, which had been found as acceptable textural parameters, after 10hrs of storage at 20℃. The b/a of stored cooked rice decreased with increasing storage time, but was not significantly affected by additives. After 15 days of storage at 4℃, the addition of SE had greater effect on the reduction of hardness of stored cooked rice than that of OS.
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조직 배양 모형에서 정상 구강 점막 상피에 대한 국소 유전자 요법
김태환,곽명호,이춘호,박준우,박영욱,김성곤,Kim, Tae-Hwan,Kwak, Myung-Ho,Lee, Choon-Ho,Park, Jun-Woo,Park, Young-Wook,Kim, Seong-Gon 대한악안면성형재건외과학회 2009 Maxillofacial Plastic Reconstructive Surgery Vol.31 No.3
Background: Though it is clear that many types of viruses can infect the oral mucosa, its condition for infection is unclear. The purpose of this study was to analyze the conditions for viral infection of normal oral mucosa and explore the possibility of topical gene therapy to oral mucosa using a viral vector. Methods: Freshly taken fragments of the palate and the tongue of mice were used for organ culture. The specimens were exposed to green fluorescent protein (GFP)-adenoviral vector for 1 hour except for the control. Initial viral titer was $6.3{\times}10^{11}\;pfu/ml$ and the virus was diluted to working concentrations. The dilution ratio was 1:1,000 ($6.3{\times}10^8\;pfu/ml$), 1:10,000 ($6.3{\times}10^7\;pfu/ml$), and 1:100,000 ($6.3{\times}10^6\;pfu/ml$). They were then cultured on a stainless steel wire mesh in an organ culture dish. The specimens were stereoscopically examined every 24 hours for 6 days, after which they were fixed and analyzed through immunohistochemical methods Results: There was no visible expression in the control, $6.3{\times}10^6\;pfu/ml$, and $6.3{\times}10^7\;pfu/ml$ groups. Initial expression was observed at 24 hours after infection in both the palate and the tongue in $6.3{\times}10^8\;pfu/ml$ and the expression significantly increased until 3 days in the palate and 2 days in the tongue after infection (P<0.05). In both groups, the expression was mostly observed at the resection margin. Immunohistochemical studies showed that the epithelial cells were positive to GFP. Conclusion: The present study showed that topically applied adenovirus containing specific genetic information of GFP could successfully transduce GFP in normal oral epithelial cells at the resection margin in organ culture in terms of dose and exposure time.
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