LIPOXYGENASE가 식품품질에 미치는 영향에 관한 고찰

문정원 부산여자대학 1990 釜山女子專門大學 論文集 Vol.12 No.-

Lipoxygenase is widely distributed in nature and its occurrence in a great variety of plants has been known for a long time. The enzyme catalyzes the hydroperoxidation of ployunsaturated fatty acids and esters containing a cis, cis -1, 4 - pentadiene system. The role of lipoxygenase in enhancing some of food quality, as well as the deleterious effect which the enzymes exerts on foods is as follows. 1. Lipoxygenase play an important role in the baking industry by improving the color and baking quality of the flour. When lipoxygenase is added in the form of enzyme- active soy flour at a level of approximately 1 % (flour weight basis) , it increased mixing tolerance and improved rheological properties of wheat flour. The workers, studying the improving action of soy lipoxygenase on the rheology of wheat flour dough, showed that dough relaxation times increased, consistent with oxidative improvement of gluten proten. A loss of flour sulfhydryl ( - SH) group when lipoxygenase is added has been used as evidence that the improvement caused by enzyme-active soy flour is due to oxidation of sulfhydryl groups. It is implicated in the oxidation of the flour protein gluten which appeared to be associated with the improvement of the crumb texture. Above all, the importance of lipoxygenase is in the prevention of lipid binding, which ensures the effectiveness of added shorting fat in improving the volume and softness of bread. 2. Lipoxygenase is related to the biogenesis of flavor volatiles. The many volatile components produced appear to originate from unsaturated fatty acids, The hydDperoxide as the products of the oxidation of linoleic and linolenic acid by lipoxygenase gives rise to carbonyls and their corresponding alcohols. For example, the major flavor components of fre~'1 tomatoes are cis-3- hexanal, n - hexanal, trans - 2 - hexanal and those of bananas are hexanal, trans - 2 - hexanal, 12-oxo trans- lO-dodecenoic acid. But the production and addition of the compounds above recommended ranges resulted in the development of rancid off flavor. Especially the use of soybean products in the production of high protein foods has been limited by their flavor that formed by the action of lipoxygenase on linoleic acid. 3. The ability of lipoxygenase to catalyze cooxidation reactions has long been recognized and has been used in commercial applications: e. g., soybean flour is added to bleach wheat flour pigments in white bread production. Cooxidation is clearly manifested in the bleaching of pigmentsCchlorophyll, carotenoids, etc), but also results in the oxidation of protein - SH groups and of unsaturated fatty acids, including substrates for lipoxygenase

버섯 균사체를 활용한 인조가죽 동향

문정원,이정순 한국감성과학회 2021 춘계학술대회 Vol.2021 No.-

The purpose of this study is to research and analyze the mushroom mycelium leather market and trends for the development of eco-friendly mushroom mycelium leather products. Various companies and brands are producing various products, paying attention to the mushroom mycelium artificial leather as a future material that can replace animal skins. If research on product production process and product development proceeds, it is expected to develop into a popular material.

「어머니의 자녀양육 스트레스에 대한 남편양육지원 및 부부갈등의 영향 존단 분석」에 관한 토론

문정원 한국교육사회학회 2015 한국교육사회학회 학술대회 발표 자료 Vol.2015 No.-

본 연구에서는 육아정책연구소의 한국아동패널 2차년도 인 2009년도부터 5차 년인 2012년 까지의 자료를 분석하여 영?유아 어머니의 자녀양육 스트레스의 변화와 부부갈등 및 남편의 자녀 양육지원의 종단적인 관계성을 탐색하고자 하 였다. 그리고 이는 영유아 어머니들의 자녀양육 스트레스 경감과 자녀양육 스트 레스와 가족 내 배우자의 지원 및 관계성에 대한 실증적인 기초자료를 제공하 였다.

스마트 러닝 이용자의 학습 동기요인이 실용적 가치와 헤도닉 가치를 통해 교육성과에 미치는 영향

문정원,권두순,김성준 (사)디지털산업정보학회 2021 디지털산업정보학회논문지 Vol.17 No.3

The appearance of education is also rapidly changing in social changes represented by social networks. And the development of information and communication technology is also having a widespread effect on the education field. In the era of untact caused by Covid-19, education through smart learning is having a greater effect on students as well as adult learners more quickly and broadly. In addition, smart learning is not just limited to learning content, but is developing into personalized, convergence, and intelligent. The purpose of this study is to identify the factors of ARCS motivation theory that can determine the learning motivation of smart learning users, and to empirically study the casual relationship between these factors on education achievement through practical value and hedonic value. Specifically, I would like to examine how the independent variables ARCS motivation factors (attention, relevance, confidence, and satisfaction) affect learners' education achievement through the parameters of practical value and hedonic value. To this end, a research model was presented that applied the main variables of attention, relevance, confidence, and satisfaction, which are four elements of ARCS motivation theory, a specific and systematic motivational strategy to induce and maintain learners' motivation. In order to empirically verify the research model of this study, a survey was carried out on learners with experience using smart learning. As a result of the study, first attention was found to have a positive effect on the hedonic value. Second, relevance was found to have a positive effect on the hedonic value. Third, it was found that confidence did not have a positive effect on the practical value and the hedonic value. Forth, satisfaction was found to have a positive effect on the practical value and the hedonic value. Fifth, practical value was found to have a positive effect on the education achievement. Sixth, hedonic value was found to have a positive effect on the education achievement. Through this, it can be seen that the intrinsic motivation of learners using smart learning affects the education achievement of users through intrinsic and extrinsic value. A variety of smart learning that combines advanced IT technologies such as AI and big data can contribute to improving learners' education achievement more effectively and efficiently. Furthermore, it can contribute a lot to social development.

고령자를 위한 데이터 기반의 참여적 건강관리 구독 서비스 플랫폼 디자인 연구

문정원,김단비,권대희,구유리 한국디자인문화학회 2022 한국디자인문화학회지 Vol.28 No.1

With the entry into a super-aged society and the increase in single-person households, the number of elderly people who find it difficult to eat and manage their health is increasing. However, the existing meal service provided to elderly does not fully reflect the health status and preferences of individuals, and elderly people who lack digital usability are having difficulty using healthcare apps. Therefore, the purpose of this study is to propose a service platform that provides customized guidance based on data and enable continuous health management through affordance UI to support dietary management and physical and mental healthcare of elderly. The study was processed by double-diamond service design process. Through this service design research, subscription-based integrated healthcare service platform ‘foodycare’ was proposed that allows by connecting ‘hardware―software― human’ touch-point. This study is significant in that it integrates existing services individually providing meals, exercise, and content curation in healthcare into one service platform customized to individual elderly. 대한민국의 초고령사회 진입과 1인 가구의 증가로식사와 건강관리에 어려움을 느끼는 고령자가 증가하고 있다. 하지만 기존의 고령층에게 제공되는 식사 서비스는 개인의 건강 상태나 기호를 충분히 반영하고있지 못하며 디지털 사용성이 부족한 고령자의 경우건강관리 앱 사용에 어려움을 겪고 있다. 이에 본 연구는 고령층의 식사 관리와 신체적, 정신적 건강관리를 지원하기 위해 데이터 기반으로 맞춤화된 생활 가이드를 제공하고 행동유도 UI를 통해 효과적으로 건강관리를 지속할 수 있는 참여적 구독 서비스 플랫폼을 제안하였다. 연구는 ‘발견하기-정의하기-개발하기- 전달하기’ 4단계의 더블 다이아몬드 서비스 디자인 방법론을 활용하여 진행되었으며, 고령층 사용자의 라이프스타일과 특수한 사용성을 고려한 서비스의 설계를위해 심층 인터뷰와 프로브 워크샵 등 사용자 참여적인 연구 방법을 활용하였다. 본 연구를 통해 ‘하드웨어-소프트웨어-휴먼’ 접점으로 다원화된 구독형 건강관리 서비스 플랫폼 ‘푸디케어’를 제안하였다. 본 연구는 건강관리에 있어서 식사, 운동, 콘텐츠 큐레이션등 개별적으로 제공되는 기존 서비스를 통합하여, 데이터 기반으로 고령층에게 맞춤화된 일상적이고 참여적인 건강관리 플랫폼을 제안하였다. 이는 향후 고령층을 위한 지속적 참여와 행동유도를 위한 구독서비스 플랫폼 기획에 활용될 수 있다는 점에서 의의가있다.

명화의 색채 팔레트를 이용한 사용자 중심의 주제도 색채 디자인

문정원,정인철 대한지리학회 2013 대한지리학회 학술대회논문집 Vol.2013 No.6

김치 주·부재료의 활성산소에 대한 피부세포 독성완화효과

문정원,문갑순,전영수,류승희,이영순 부산대학교 김치연구소 1997 김치의 과학과 기술 Vol.3 No.-

피부세포인 Keratinocyte (A431:Epicermoid carcinoma, human)와 fibroblast(CCD-986SK, skin, normal control, human)에 산화적 스트레스를 유발하였을 때 김치의 투여는 활성산소종에 의한 세포독성을 현저하게 완화시켰다. 이러한 김치의 활성산소에 의한 세포독성 완화효과의 원인물질을 규명하기 위하여 김치의 주·부재료로 사용되는 시료들을 피부세포에 투여하여 활성산소에 대한 저항 효과를 살펴보았다. Keratinocyte에 대한 김치의 주·부재료인 배추, 무, 부추, 실파, 양파, 마늘, 생강 등의 세포독성실험결과 TD_50은 배추의 경우10%∼20%, 양파와 생강은 5∼10%, 무와 실파는 2.5∼5%, 부추는 0.62%∼1.25%였으며 마늘은 독성이 강하여 0.1∼0.2%였다. Fibroblast에서는 배추는 20%에서도 독성을 그다지 보이지 않았고 무, 실파, 양파는 10∼20%, 생강은 5∼10%, 부추는 2.5∼5%, 그리고 마늘은 1.6∼3.3%였다. 따라서, keratinocyte에는 부추와 생강은 0.62%, 마늘은 0.1%, 나머지 재료는 1.25%의 농도로 투여하고 fibroblast에는 부추와 생강은 1.25%, 마늘은 0.83%, 나머지 owfy는 2.5%의 농도로 투여하였다. 그리고, 산화적 스트레스를 유발시키는 과산화수소와 paraquat을 농도별로 투여하여 시료들의 황성산소에 대한 해독작용을 살펴보았다. Keratinocyte에서 장기간 시료와 과산화수수에 노출시켰을 때 부추, 마늘, 양파에서 세포 독성완화 효과가 나타났으며 특히 마늘의 경우 과산화수소 1mM 농도에서도 효과가 있었다. 단기간 시료와 과산화수소에 노출시킨 경우 세포생존율이 대조군에 비해 높게 나타났으며 생강의 경우 0.125mM 과산화수소농도에서 135%까지 생존율이 증가되었으며 부추, 마늘, 실파의 경우에도 세포독성 완화효과가 나타났다. 단기간 paraquat에 노출시킨 경우에도 대조군에 비해 모든 김치 재료에서 세포사멸이 억제되었으며 특히 부추에서 높은 생존율을 보였고 양파, 마늘, 생강의 경우에도 세포사멸을 억제시켰다. Fibroblast에서는 장기간 시료와 과산화수소에 노출시켰을 때 세포독성 완화효과가 두드러졌으며 낮은 농도의 과산화수소에서는 부추가 높은 과산화수소 농도에서는 생강, 마늘, 무에서 높은 세포독성완화효과를 보였다. 생강의 경우 과산화수소 4mM농도에서도 높은 세포독성 억제효과를 나타내었다. 단 기간 과산화수소에 노출시켰을 때도 장기간 노출시켰을 때와 마찬가지로 김치부재료들의 세포독성 완화효과가 현저하였고 특히 생강과 마늘에서는 고농도에서도 생존율이 높게 유지되었다. Paraquat에 노출시켰을 때의 김치 주·부재료들의 세포보호효과는 fibroblast를 사용하였을 때 보다 현저하지는 않았으나 역시 생강, 마늘, 부추에서 높은 활성을 나타내었다. Kimchi showed protective effect from oxidative damage generated by hydrogen peroxide and paraquat. To investigate the major components of kimchi which reduce the cytotoxicity against reactive oxygen species. keratinocyte(A431, epidermoid carcinoma, human) and fibroblast (CCD-986SK, normal control, human) were cultured in oxidative stress condition provoked by paraquat, a superoxide anion generator, and hydrogen peroxide in the absence and presence of kimchi ingredients. Most keratinocyte and fibroblast cells were killed by hydrogen peroxide and paraquat over 1mM concentration, but kimchi ingredients showed protective effects from oxidative damage generated by hydrogen peroxide and paraquat. In keratinocyte cell, the cytotoxicity of hydrogen peroxide was surpressed by leek, garlic, and onion, while garlic showed remarkably strong preventive effect. Most kimchi ingredients showed protective effect against paraquat, while leek notably increased cell survival. For fibroblast cells, ginger had the preventive effect from cell killing by high levels of hydrogen peroxide, but most ingredients were not effective against paraquat.

고정화층 내 용존유기물이 PAH 분포에 미치는 영향 연구

문정원,박재우 대한환경공학회 2001 대한환경공학회 학술발표논문집 Vol.2001 No.12

여자프로골퍼의 여가태도 및 여가제약이 여가만족에 미치는 영향

문정원,이향범 한국체육교육학회 2013 한국체육교육학회 학술발표대회 Vol.2013 No.6

유아교사의 문화지능이 상호문화역량에 미치는 영향

문정원 인문사회 21 2022 인문사회 21 Vol.13 No.6

The purpose of this study was to investigate the relationship and influence between cultural intelligence and intercultural competence of early childhood teachers. For this study a survey was conducted on 308 in service teachers and then, a correlation analysis and stepwise multiple regression analysis were conducted. The results of the studt were as follows: First, there was a positive correlation between the cultural intelligence of early childhood teachers and the overall and sub-factors of intercultural competence. Second, meta-cognition, cognition and motivation which are sub-factors of cultural intelligence appeared as the most important variable predicting intercultural competence. The results of this study suggest implications for the direction of teacher education in intercultural education by identifying variables that affect the intercultural competence of early childhood teachers.