http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 저자 : 손미예 (검색결과 89 건)
- 무료
- 기관 내 무료
- 유료
-
크릴粉末이 콜레스테롤 및 카드뮴 食餌 흰쥐의 血漿, 肝 및 心臟 脂質에 미치는 影響
손미예,정문호 대한보건협회 1991 대한보건연구 Vol.17 No.2
In order to investigate effects of krill, which have high quality protein and polyunsaturated fatty acid(PUFA) content, on lipid components of plasma, liver and heart in cholesterol and cadmium―fed rats, forty―eight male rats Sprague―Dawley strain weighed 200+19g were divided into 8 diet groups of 4 parts (standard diet, control diet, krill diet and krill plus cadmium diet) and fed for 4 weeks. The results obtained were summarized as follows : 1. Krill used in this experiment contained protein 65.4% (w/w) and lipid 16.7% unsaturated fatty acid was 2 times higher than saturated fatty acid and PUFA content was 35.2% from among fatty acids. Amino acid content was high in order of Glu, Asp, Tyr and Lys. Essential amino acid was about 40% and its composition was even approximately. 2. Krill diets were significantly greater than the control diet in body weight gain (P<0.05). Liver weight and RLS ratio was not significantly difference but approximately high. Heart was not significantly difference. In cadmium diet, change of weight was showed to be in order of body, liver and heart. Body and liver weight were significantly difference(p<0.05). 3. Krill diets were significantly greater than the control diet in food intake. Food effiency ratio (FER) was slightly higher but not significantly. In cadmium diets, FER was very significantly low in comparison with food intake and water consumption was low. 4. The total cholesterol concentration of plsma in krill diets were lower than that in control diet, but HDL―cholesterol concentration and ratio of HDL―cholesterol to total cholesterol concentration were high. In cadmium diets, their values were contrary. 5. The free cholesterol and cholesterol ester concentration of plasma in krill diets were lower than that in control diet, but ratio of cholesterol ester to total cholesterol concentration were high. In cadmium diets, their values were contrary. 6. β―Lipoprotein and LDL―cholesterol concentration of plasma in krill diets were lower than those in control diet but very significantly high in cadmium diets (P<0.05). 7. Phospholipid and triglyceride concentration of plasma in krill diets were lower than those in the control diet. In cadmium diet, triglyceride was significantly high but phospholipid was not difference. 8. The contents of total cholesterol and free cholesterol of liver and heart in krill diets were similar or slightly great. In cadmium diets, their values were similar or low. 9. The contents of phospholipid and triglyceride of liver in krill diets were higher than those in cotrol diet. In heart, phospholipid was high and triglyceride was low. In cadmium diets, phospholipid and triglyceride were similar or low. 10. The concentration of cadmium of plasma in krill diets was significantly increased by adding krill powder in comparison with control diet group. In liver, it was low and in heart, high. 11. Lipid accumulation of liver tissue by Hematoxylin―Eosin method was observed in all diets groups but no differences were found among their groups. Necrosis and hemolysis of liver in all diets groups were not shown.
-
-
-
검정콩 청국장 조제를 위한 Bacillus megaterium SMY-212의 분리 및 균학적 특성
손미예,권선화,성찬기,이상원,박석규 한국생명과학회 2001 생명과학회지 Vol.11 No.4
In order to produce a high quality and functional black bean Chungkugjang, a bacterium which has potent enzyme activities(protease:124.8 U/$m\ell$, $\alpha$-amylase: 78.2U/$m\ell$, glucoamylase; 13.9U/$m\ell$, ), was isolated by using the halo zone method and identified by morphological, cultural and biochemical properties, and then finally confirmed by GP-microplate identification system as Bacillus megatrium SMY-212. The isolated SMY-212 system was also high in the formation of mucoid material and fibrinolytic activity.
-
손미예,김성희,남상해,박석규,성낙주,Shon Mi-Yae,Kim Sung-Hee,Nam Sang-Hae,Park Seok-Kyu,Sung Nak-Ju 한국생명과학회 2004 생명과학회지 Vol.14 No.6
국내산 녹차와 후발효차의 총 플라보노이드와 페놀 성분 및 몇 가지 항산화능을 분석하였다. 총 플라보노이드 함량은 녹차 추출물$(413.3\;{\mu}g/g)$과 후발효차 추출물$(405.7\;{\mu}g/g)$ 이 비슷하게 함유하였으며, 총 페놀 함량은 후발효차 추출물 $(23.5\;{\mu}g/g)$보다 녹차 추출물$(46.8\;{\mu}g/g)$이 더 높게 포함되었다. 녹차 추출물의 catechin류에서는 EGC, GC, catechin, catechol 및 EGCG가 검출되었는데, 이 중 EGCG 함량이 가장 많았으며, 후발효차의 열수 추출물에서는 EGCG가 검출되지 않았다. SOD 유사활성은 추출물의 농도가 증가할수록 비례적으로 그 활성이 증가하였다. Hydroxyl radical의 소거능은 각 추출물의 $3000\;{\mu}g/ml$농도에서 $60\%$ 이상을 나타내었고, $\beta-carotene-linoleate\;system$에서는 L-ascorbic acid와 비슷한 경향을 보였으며, 후발효차 추출물보다 녹차 추출물에서 효과적이었다. The beneficial effects of green and fermented tea are generally attributed to some antioxidant activities including superoxide dismutase (SOD)-like ability and scavenging activity originated from their phenolic compounds and flavonoids. Content of total flavonoid of green tea $(413.3\;{\mu}g/g)$ was similar to those of fermented tea $(405.7\;{\mu}g/g)$. Content of total phenol of green tea $(46.8\;{\mu}g/g)$ was higher than those of fermented tea $(23.5\;{\mu}g/g)$. Major catechin compounds of hot water extract in green tea was EGCG, including EGC, Gc, catechin and catechol. EGCG was not detected .in fermented tea. SOD-like ability was increased in proportional to added concentration of hot water extract. The scavenging activities of hydroxyl radical at $3000\;{\mu}g/ml$ of green and fermented teas were found up to $60\%$. Hot water extract of green tea was more effective in scavenging activity than that of fermented tea.
-
손미예,권선화,서권일,박석규,박정로,Shon, Mi-Yae,Kwon, Sun-Hwa,Seo, Kwon-Il,Park, Seok-Kyu,Park, Jeong-Ro 한국생명과학회 2001 생명과학회지 Vol.11 No.6
To Confirm the repression of off-odor and improvement of food quality in small black bean chungkugjang (SBC), some taste compounds of SBC added with kiwi and radish homogenate and fermented fro 3 days at 42$^{\circ}C$ were investigated. Contents of free amino acids in SBC were lower than that of soybean chungkugjang (SC) and were increased by adding kiwi and radish homogenate to black bean, indicating that two materials were effective to the enzymatic digestibility of soy protein. Of organic acids, citric acid was the most abundant, followed by acetic acid and lactic acid. Fatty acid composition was high in the order of linoleic acid (50.82~54.51%), oleic acid (17.76%~22.10%) and plamitic acid(12.13~13.79%). There were no significant difference in compositions of organic acids and fatty acids of chungkugjang. Major volatile compounds of SBC were indole , 2-5-dimethyl pyrazine and trimethyl pyrazine. Contents of alkyl pyrazines that contribute the characteristic aroma and flavor of SBC added and fermented with kiwi and radish homogenate were 3 times lower than those of SC. Uracil and UMP were major nucleic acie-drlated compounds in all four chungkugjangs. Contents of the other nucleic acid-related compounds were a similar trend in all chungkugjangs.
-
압력 밥솥에 의한 백미의 최적 취반조건 및 표면구조의 변하
손미예,최상도,이상원,박석규,고용덕 진주산업대학교 1998 산업과학기술연구소보 Vol.- No.5
압력별 최적 취반을 위한 가수율은 1.0∼1.9 atm에서 1.5∼1.2의 배율로 감소하는 반비례 관계를 성립하였다. 백미량(300∼900g)에 따른 최적가수율은 1.5atm에서(1.3-1.4)∼(1.1-1.2)배의 가수율 범위를 나타내었다. 가열공정의 시간은 백미량(150∼900g)에 따라 강열, 중열, 약열, 뜸의 시간을 각각 4∼7분, 3∼9분, 5∼10분, 10분으로 증가되었다. 압력별 취반직후의 관능항목은 압력이 높을수록 윤기, 덩어리짐, 황변도, 경도, 점성은 증가하였으며 퍼짐은 감소하였다. 압력이 높을수록 밥의 표면구조는 심한 다공성구조를 나타내었으며, 보온중 상압에서 취반한 밥은 표면의 변화가 크고 고압의 취반미는 변화현상이 뚜렷하지 않았다. When 600g of milled rice was cooked, ratio of water to rice(1.5∼1.2 times) for optimum cooking was decreased according to increasing the pressure og cooker(1.0∼1.9 atm). Under 1.5 atm pressure, optimum w/r ratio was 1.3∼1.4 to 1.1∼1.2 times with increasing the weight of rice(300 to 900g). Optimum heating time(strong 4∼7min, medium 3∼9min, weak 3∼9min)was increased according to incresing the weight of rice(150 to 900g) but it for the proper degree of cooking of milled rice was constant as 10minutes. In sensory evaluation of cooked rice grain, the higher pressure of cooker resulted in the more glossiness, clumpiness, browning, firmness, adhesiveness and in the lower in swelling. Surface of cooked milled rice grain, measured by scanning electronic microscope, showed vigrously a porous structure with increasing the pressure of cooker. During the storage of the cooked rice, changes in surface of rice cooked at 0 atm appeared, while the surface changes of rice cooked at high pressure were not detected.
-
손미예,박석규 한국식품저장유통학회 2006 한국식품저장유통학회지 Vol.13 No.6
양파 추출물의 식품첨가소재로써 그 활용성을 평가하기 위하여 양파의 종류(붉은색, 흰색, 황색)와 추출용매(에틸아세테이트, 에탄올, 열수)에 따른 주요 화학성분과 아질산염 소거능을 분석하였다. 총 유기산과 총 유리당은 각각 건물당 135.4~1,255.7 mg% 및 51.7~62.9% 범위였으며, 각 양파의 에틸아세테이트 및 열수 추출물이 에탄올 추출물보다 높았다. 총 페놀과 총 플라보노이드 함량은 각각 9.3~ 13.3% 및 159.8~584.1 mg%범위였으며, 각 용매별 붉은색 양파의 추출물이 다른 추출물에 비하여 높게 나타났다. 아질산염 소거능은 낮은 pH 범위와 추출물 농도의 증가에 따라 높게 나타났는데, pH 1.2에서 붉은색 양파의 에탄올 및 열수 추출물 10 mg/mL 첨가는 약 55% 정도의 아질산염 소거작용을 나타내었으며, 다른 양파의 추출물에 비하여 2배 이상 높은 수치였다. 따라서 붉은 양파 추출물은 낮은 pH조건에서 아질산염을 소거하여 니트로사민 생성을 억제할 수 있는 천연식품소재로서 이용 가능할 것으로 판단된다.
-
손미예,권선화,성찬기,박석규,최상도 한국생명과학회 2001 생명과학회지 Vol.11 No.3
Changes in chemical components of small black bean chungkugjang(SBBC) added with kiwi and radish as foodstuffs to repress off-odor and enhance the quality of SBBC suring fermentation were investigated. Optimal pretreatment conditions of small black bean suitable to the fermentation of chungkugjang were 3 hrs of soaking time 1.5 times of ratio of water to black bean. 1.0 atm of high pressure, 20 min of heating time, cutting and crushing of heat-treated black bean. Moisture content of SBBC was remarkably lower than that of soybean chungkugjang(SBC) as control. Crude protein of SBBC was in the range 23.37∼25.71% and higher than that of SBC, Crude lipid of SBBC was lower than that of SBC. Crude lipid of SBBC added with kiwi and radish paste was decreased than that of SBBC without two foodstuffs. pH of SBBC were rapidly increased to 24 hrs of fermentation and gradually increased thereafter. Total acidity was shown to be reversely decreased as compared to pH tendency. Reducing sugar was increased to 24 hrs of fermentation and then decreased. In SBBC and SBC, potassium was the most abundant followed by phosphorus, magnesium and calcium.
-
연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
