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손진한,어지현,황수정,은종방 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.1
Optimum conditions for collagen extraction from skate (Raja kenojei) skins with various liming concentrations, extraction solution pH, extraction temperature and time, and functional properties were investigated. The optimum conditions for collagen extraction are as combination of place the skins in a lime solution of 0.15 N of NaOH,extract with 5 volumes water (pH 4.0) for 4 hr at 40oC,filter, centrifuge, and lyophilize to obtain collagen powder. The characteristics of skate skin collagen obtained under optimum extraction conditions were: solubility 82.7%,turbidity 0.28, and Hunter color L, a, and b values were 88.4, 0.92, and 11.2, respectively. On the other hand, the acidic pH values (3.0 and 5.0) of collagen were more resistant to precipitation upon extended heating.
Gelatin Coating on Quality Attributes of Sausage during Refrigerated Storage
손진한,어지훈,최용화 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.6
Gelatin-based edible coating was used to reduce the oxidative degradation of low-fat sausages (LFSs) stored at 4oC for 8wk under vacuum packaging. The gelatin coating reduced thiobarbituric acid-reactive substances and peroxide value by 21.5 and 26.5%, respectively, compared with the controls. The moisture barrier effect was significantly better for the gelatin coating compared to the control. The gelatin coating reduced moisture loss in sausages by 32.6% over the control. However,the gelatin coating of sausages did not inhibit the growth of either the total plate counts or L. monocytogenes. Data show that gelatin can effectively be used as a natural antioxidative and moisture barrier coating to extend the quality and shelf life of sausages.
우유단백질과 다당류 혼합물을 첨가한 냉동반죽의 제빵특성
손진한(Jinhan Shon),정정일(Jeung-Il Jeung),정동식(Dong-Sik Jung),이홍열(Hong-Yeol Lee),은종방(Jong-Bang Eun) 한국식품과학회 2009 한국식품과학회지 Vol.41 No.3
본 연구에서는 냉동반죽의 동결장해와 동결손상으로 제빵성이 저하되는 것을 막기 위한 방법의 하나로 단백질-다당류 혼합물(protein-polysaccharide mixtures, 1:1)을 냉동반죽에 첨가하여 빵을 제조하여 품질 특성을 조사하였다. CA 첨가 빵이 총 부피와 비용적에서 가장 높았고 냉동-해동 cycle별 비용적은 첨가 빵이 대조 빵보다 감소율이 작았다. 빵의 저장중 수분함량의 변화는 첨가 빵이 대조 빵보다 감소율이 작아 수분 보유력에 효과가 있음을 알 수 있었다. Crumb 색도는 첨가 빵이 대조 빵보다 L*값은 높았으나 a*와 b*값은 낮았다. Crust 색도는 CA와 CK 첨가 빵은 L*, a*, *b값 모두 대조 빵보다 낮았지만 WK 첨가 빵은 L*값이 높았다. 저장 기간중 텍스쳐는 대조 빵과 첨가 빵 모두 견고성과 탄력성이 저장중 증가하였다. 응집성은 저장에 따라 WK 첨가 빵이 대조 빵보다 높았고 씹힘성은 20oC에서 4일간 저장에서만 대조 빵이 CA, CK, WA 첨가 빵보다는 높았다. 관능 평가결과, 단백질-다당류 혼합물 첨가 빵이 내부 평가와 외부 평가에서 높은 경향을 보였으나 향, 맛, 전체적인 기호도에서는 유의적인 차이를 보이지 않았다. 위의 결과들을 통해 단백질-다당류 혼합물을 첨가할 경우 제빵 적성을 향상시켜주며 CA와 WA를 냉동반죽 제조 시 첨가하면 동결손상으로 인한 제빵성의 저하를 억제할 수 있으며 빵의 노화를 지연시켜 저장수명을 연장시킬 수 있을 것으로 생각된다. The quality attributes of bread made with milk protein (casein, C; whey protein, W) and polysaccharide (sodium alginate, A; κ-carrageenan, K) mixtures were investigated to study the method to suppressing quality deterioration during storage. Bread prepared with the CA mixture had a higher specific loaf volume compared to the control. And bread made with the WA mixture had reduced moisture loss during storage compared to the control. The hardness of control and breads containing protein-polysaccharide mixtures increased during storage, but hardness increased more in the control than the treatments. In terms of crumb color, the breads containing protein-polysaccharide mixtures had higher L* values, but lower a* and b* values than the control. Finally, there were no significant differences in sensory quality among the control and treatment breads. Overall, data indicate that the addition of CA and WA improved the baking quality of bread and retarded staling.
이엽마두령(Aristolochia tagala Champ.)추출물로부터 균핵병 병원균(Sclerotinia sclerotiorum)에 대한 항균 활성물질 탐색
김현상,손진한,최용화 한국유기농업학회 2015 韓國有機農業學會誌 Vol.23 No.4
To develop environment-friendly agricultural products with anti-microbial activity against Sclerotinia sclerotiorum as a pathogen of sclerotium disease, Aristolochia tagala Champ. was extracted by methanol and its extract was fractionated into several solvent fractions. The chloroform fraction, which showed the highest antimicrobial activity, was separated by column chromatography and obtained forty three subfractions. The forty three fractions were searched the anti-fungal activities by bioassay. The most active No. 26 subfraction was analyzed by GC-MS. Each mass spectra, corresponding to each peak of chromatogram, was compared to MS database of Wiley library. As a result, 2,4-di-tetra-butyl-phenol, 2-mono-palmitin, 1-mono-stearin were profiled as maine compounds in No. 26 subfraction. Bioassay using commercial 1-mono-stearin to test for the anti-microbial activity conformed the antimicrobial active compound. In conclusion, 1-mono-stearin identified from Aristolochia tagala Champ. was antimicrobial chemical against Sclerotinia sclerotiorum.
대흉근의 응용해부: 여성의 유방과 연관된 대흉근의 표면해부
김진한,손대구,최태현,김준형,한기환 대한미용성형외과학회 2008 Archives of Aesthetic Plastic Surgery Vol.14 No.2
The most important factor for breast augmentation is to dissect the accurate size of implantation pockets. This study was performed to investigate the anatomical association of the pectoralis major muscle(PMM) with the female breast shape for improving the success rate of mammoplasty. This study included 60 women(120 breasts) in their twenties to thirties who were imaged by CT between September 2006 and December 2007. On reconstructed 3D CT images, 6 points in the area of the PMM were selected as fiducial points, and the PMM contour and the correlation of the PMM with the nipple were analyzed using the imaginary lines connecting individual points. As the volume increased, the lateral and inferior borders of the PMM moved to the superomedial side from the nipple. As the ptosis degree increased, the density became lower, and the lateral and inferior borders of the PMM moved to the superomedial side of the nipple. However, there was no significant correlation between age and PMM contour. The results of this study suggest that the PMM contour may change according to the volume, ptosis and density of the breast. This study can provide objective information for breast surgery, thereby increasing the success rate of mammoplasty.
배곧은근의 혈관 주행에 관한 시신해부 및 컴퓨터단층촬영
손대구,박병주,김진한,최태현,김준형,한기환 대한성형외과학회 2008 Archives of Plastic Surgery Vol.35 No.6
Purpose: Pedicled transverse rectus abdominis myocutaneous(TRAM) flap has been a gold standard for breast reconstruction and one of surgical techniques preferred by many surgeons. The authors examined the course of deep epigastric artery focusing on distance from margins of rectus abdominis to pedicle and location of choke vessels to get minimal muscles during pedicled TRAM flap operation. Methods: Eleven rectus abdominis muscle from nine cadavers were used in this study. Rectus abdominis was separated from the cadavers, deep inferior and superior epigastric artery were isolated and then 8 anatomical landmarks in medial and lateral margins of rectus abdominis were designated. Distance to a pedicle meeting first horizontally was measured and vertical location from umbilicus to choke vessel was determined. In addition, 32 rectus abdominis images of 16 women(average age: 37.2 years old) from 64 channel abdomen dynamic computerized tomography were also examined with the same anatomical landmarks with those of cadavers. Results: Average distance from four landmarks on lateral margin of rectus abdominis to pedicle was 1.9- 3.4cm and 1.8-3.8 cm on medial margin. Choke vessel was located between middle and inferior tendinous intersection in all cases and average distance between two tendinous intersection was 6.7-7.0cm on medial margin and 6.2cm on lateral margin. Location of inferior tendinous intersection was on umbilicus or superior of it in all cases and its average distance from umbilicus was 1.8-5.6cm on medial margin and 2.7- 6.2cm on lateral margin. Conclusion: Distance from medial and lateral margins of rectus abdominis muscle to pedicle was the shortest in inferior tendinous intersection and that was averagely 1.8cm on medial margin and 1.9cm in average on lateral margin. All choke vessels were located between middle and inferior tendinous intersection.