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문세훈,이주현,이지민,박건희,한영오,Mun, Se-Hun,Lee, Ju-Hyon,Lee, Ji-Min,Park, Gun-Hee,Han, Young-Oh 한국전자통신학회 2022 한국전자통신학회 논문지 Vol.17 No.5
Modern people have many kinds of clothes for individuals, and not just for storing clothes, but also for managing the condition of the closet, and users of smart closets created smart closets that provide daily convenience and optimal closet conditions, suggesting the possibility of developing smart furniture for various environments. In this developed system, smart closet is controlled using app inventor and touch LCD through bluetooth wireless communication, based on Arduino MEGA and user's clothes is recommended depending on the weather. In addition, this smart closet is designed with real-time weather status checking and easy ventilation function. It was implemented through the Arduino and app inventor program so that the weather can be printed on the LCD screen and the user's suitable clothes can be recommended to the application.
베타-카로텐 탑재 하이드로 젤 농도와 저작에 따른 지방소화율과 생체접근율의 변화
문세훈,김용노,Mun, Saehun,Kim, Yong-Ro 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.2
Purpose: This study was conducted to examine the effects of the starch concentration of filled hydrogel and the addition of ${\alpha}-amylase$ and simulated mastication processing in an oral phase on lipid digestion and ${\beta}-carotene$ bioaccessibility of filled hydrogels. Methods: Lipid digestion and ${\beta}-carotene$ bioaccessibility of the filled hydrogels were measured after the samples were passed through an in vitro gastrointestinal tract model consisting of oral, gastric, and small intestinal phases. Results: The initial rate and final extent of lipid digestion were higher in the filled hydrogels than in the emulsion when the filled hydrogels were treated in an oral phase without simulated mastication processing and addition of ${\alpha}-amylase$, regardless of starch concentration. However, when the filled hydrogels were minced using mortar and pestle for 2 min and were exposed to ${\alpha}-amylase$, the filled hydrogel fabricated with 5% starch showed the lowest lipid digestion rate and extent compared to the emulsion and other filled hydrogels. Bioaccessibility of ${\beta}-carotene$ was higher in the filled hydrogels than in the emulsion, regardless of the digestion method performed in an oral phase and starch concentration. However, there were appreciable differences in bioaccessibility of the filled hydrogels depending on whether or not simulated mastication and addition of ${\alpha}-amylase$ were employed. Conclusion: These results suggested that the rheological properties of initial filled hydrogels and simulated mastication processing in an oral phase plays an important role in determining the lipid digestion and ${\beta}-carotene$ bioacccessibility entrapped within filled hydrogels.
밀전분으로 RS 4형 저항전분 제조시단백질 정제 정도의 영향
문세훈(Sae-Hun Mun),신말식(Mal-Shick Shin) 전남대학교 생활과학연구소 2000 生活科學硏究 Vol.10 No.-
전분의 단백질 함량이 가교결합 RS 4 전분의 RS 수율과 성질에 영향을 주는지 알기 위하여 밀가루로부터 단백질 함량이 088%, 0.52%, 0.31%, 0.17%인 전분을 분리하고 가교결합 RS 4 전분을 제조하여 RS 수율과 저항전분의 특성을 비교하였다. RS 수율은 단백질 함량이 0.17%인 전분으로 RS 4를 제조하였을 때 가장 높았으며 단백질 함량이 증가하면 RS 수율이 감소하였다. 수분흡수력은 단백질 함량이 낮고 RS 수율이 높은 경우 가장 낮았으며 가열후에 2배 증가하였다. 형태는 단백질 함량과 관계없이 전분입자 모양을 그대로 유지하였고, 가열후에 덩어리지는 경향을 보였다. X-선회절도에 의한 특성은 생전분과 같은 A형 결정패턴을 보였으며 가열후에는 무정형으로 변하였으며, DSC에 의해서는 단백질 함량과는 관계없이 호화피크인 64.6~89.6℃와 140.0℃ 부근에서 endotherm을 보였다. To investigate the effect of protein content of raw wheat starch on cross-linked RS 4 starch formation and its characterization, cross-linked RS 4 starches were prepared from wheat starches which have 0.88%, 0.52%, 0.31% and 0.17% protein, respectively and their RS level and properties were measured. As protein content increased. RS level of RS 4 decreased. RS level of RS 4 prepared from wheat starch having 0.17% protein was the highest. Water absorption of RS 4 starch prepared from starch having the lowest protein content was the lowest. After RS 4 starch was heated in boilng water bath with magnetic stirrer for 1hr, its water absorption was increased. The shapes of RS 4 prepared from starch with different protein were not different from those of raw starch. The crystalline patterns of RS 4 starch by X-ray diffractogram were all A-type, but the peaks on X-ray diffractogram were disappeared after heating. Two different endotherms were shown in all RS 4 starches at 64.6~89.6℃ and 140.0℃ by DSC, the first one was thought gelatinization peak but the second one was unknown peak.
복합프로바이오틱스 처리 새청무 쌀가루로 제조한 쌀 컵케이크의 품질
문세훈 ( Saehun Mun ),이주리 ( Jooree Lee ),전상명 ( Sangmyeong Jun ),신말식 ( Malshick Shin ) 한국식품조리과학회(구 한국조리과학회) 2020 한국식품조리과학회지 Vol.36 No.6
Purpose: To develop varieties of rice flour with different processing qualities through fermentation using a probiotic complex(PC). Methods: Protein and apparent amylose contents, physical, morphological, and gelatinization properties and quality characteristics of rice cupcakes made from those flours were investigated. Results: The protein and apparent amylose contents, damage starch, and water binding capacities of rice flour fermented with PC decreased (p<0.05). All fermented rice flour varieties showed cells with exposed starch granules and free starch granules similar to patent rice flour. Peak, trough, and breakdown viscosities increased, but setback viscosity and conclusion temperature decreased with PC fermentation. The specific volumes of rice cupcakes were not significantly different. The greenness of crumb, hardness, and chewiness of rice cupcakes prepared from PC fermented rice flour was reduced. Conclusion: Although the PC fermented rice flour had different composition and physical and pasting properties, the hardness of the rice cupcakes prepared from the PC fermented flour showed a reduction. It is necessary to find new applications of PC fermented rice flour in further studies.
이신경,문세훈,신말식,Lee, Shin-Kyung,Mun, Sae-Hun,Shin, Mal-Shick 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.43 No.2
As corn starches with different amylose content were heated at different temperature $(100^{\circ}C,\;121^{\circ}C)$ with starch / water ratio (1:3.5, 1:9) and heating-cooling treatment was repeated up to 4 times, the yield of RS(resistant starch) from heated corn starches was investigated by the enzymatic-gravimetric method and the ${\alpha}-amylase$ treatment. Compared to ${\alpha}-amylase$ method, enzymatic-gravimetric method was more effective to hydrolyze the amorphous region of heated corn starch. With increasing the amylose content and the number of heating-cooling treatment, the yield of RS increased, regardless of isolation method. Heated corn starches formed at $121^{\circ}C$ provided higher yield of RS than those formed at $100^{\circ}C$. Higher RS yield was also observed in the case of starch/water ratio (1:3.5) compared to the case of ratio (1:9). 아밀로오스 함량이 다른 옥수수 전분에 전분과 물의 비율을 1:3.5와 1:9로 조절하고 $100^{\circ}C$와 $121^{\circ}C$에서 가열-냉각 처리를 4회까지 반복한 후, 효소-중량법과 ${\alpha}-$아밀라아제(Bacillus subtilis)를 이용한 효소법으로 효소저항전분을 분리하여 수분함량과 가열-냉각 방법에 따른 효소저항전분의 수율을 비교하였다. 같은 처리를 한 경우에는 효소-중량법이 ${\alpha}-$아밀라아제를 사용한 효소법보다 효소저항전분의 분리능이 더 큼을 알 수 있었다. 분리 방법에 상관없이 아밀로오스 함량이 높고, 가열-냉각 처리 횟수를 증가시키면 효소저항전분의 수율도 증가하였으며, 가열온도는 $100^{\circ}C$보다 $121^{\circ}C$에서, 수분함량은 전분과 물의 비을이 1:9보다 1:3.5의 조건에서 높은 수율을 보였다.
이신경,문세훈,신말식 ( Shin Kyung Lee,Sae Hun Mun,Mal Shick Shin ) 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.40 No.3
As corn starches with different amylose content were heated at different temperature (100℃, 121℃) with starch / water ratio (1 : 3.5, 1 : 9) and heating-cooling treatment was repeated up to 4 times, the yield of RS(resistant starch) from heated corn starches was investigated by the enzymatic-gravimetric method and the α-amylase treatment. Compared to α-amylase method, enzymatic-gravimetric method was more effective to hydrolyze the amorphous region of heated corn starch. With increasing the amylose content and the number of heating-cooling treatment, the yield of RS increased, regardless of isolation method. Heated corn starches farmed at 121℃ provided higher yield of RS than those formed at 100℃. Higher RS yield was also observed in the case of starch/water ratio (1 : 3.5) compared to the case of ratio (1. : 9).