자두 Anthocyanin 의 구조확인에 관한 연구

안승요 한국농화학회 1973 Applied Biological Chemistry (Appl Biol Chem) Vol.16 No.2

The anthocyanins in Santa rasa plum (widely growing var. in Korea) were extracted with 0.5% methanolic HCl and purified with Amberlite IRC 30 cation exchange resin. The individual pigments were separated by paper chromatography. The two pigments were identified as cyanidin-3-monoglucoside and cyanidin-3-xyloglucoside based on the following evidence: Rf values in various solvents, partical acid hydrolysis, stepwise hydrolysis, sugar moiety, alkaline degradation, and absorption spectra in the visible region. Cyanicin-3-monoglucoside was the abundant pigment of the plum.

묵 형성 전분의 특성에 관한 연구

안승요,권미라,김성란,임경숙 한국농화학회 1992 Applied Biological Chemistry (Appl Biol Chem) Vol.35 No.2

Some physicochemical properties and molecular structure of cow pea, mung bean and acorn starches(mook-forming starches) and red bean, wheat and sweat potato starches(mook-unforming starches) were investigated. Amylose contents of cow pea, mung bean and acorn starch were higher than the others. Cow pea starch was similiar to mung bean starch in gelatinization characteristics by Brabender amylogram but cold viscosity of red bean starch and peak viscosity of sweet potato starch were especially high. Whereas viscosity of wheat starch was low in whole temperature range. Amylose molecules of larger molecular size(above 5×10^5 molecular weight) of three mook-forming starches were more than shoes of red bean and wheat starch. Chain distribution ratios(DP 35∼55 to DP 10∼20) of cow pea, mung bean and acorn amylopectin were higher than thoes of red bean, sweet potato and wheat amylopectin.

동부 전분의 아밀로오스 특성

안승요,권미라 한국농화학회 1990 Applied Biological Chemistry (Appl Biol Chem) Vol.33 No.1

The properties of amylose of cow pea starch were investigated. Amylose content of cow pea was 25.1 % and iodine binding capacity was 20.2 %. The β-amylolysis limit of the amylose was 82.3 %. The limiting viscosity number of. the amylose fraction was 204 ㎖/g and the corresponding average degree of polymerization was 1,510 glucose units. The percent distribution of molecular weight of the amylose by gel chromatography was $lt;l×10⁴(0.7 %), 1×10⁴%), 4×10⁴∼5×10^5(44.6%), 5×10^5∼4×10^7 (49.6 %).

분질 및 점질 고구마 전분의 아밀로펙틴 특성

안승요,김성란 한국농화학회 1991 Applied Biological Chemistry (Appl Biol Chem) Vol.34 No.1

The physicochemical properties of starches from dry(Suwon 147) and moist type (Hwangmi) sweet potato were investigated and molecular structural properties of their amylopectins were also studied by gel chromatography. Suwon 147 starch had lower swelling power and higher gelatinization temperature than Hwangmi starch. β-Amylolysis limit (%) of Suwon 147 and Hwangni amylopectin were 57.6% and 57.0%, respectively. Average unit chain length of amylopectins were 24.8 glucose units for Suwon 147 and 21.9 for Hwangmi. The elution profiles by Sephadex G-50 after debranched amylopectins of the two starches were similar but DPs of each peak were different.

효소 저항성 전분의 첨가가 옥수수빵의 텍스쳐 특성에 미치는 영향

안승요,조아라 한국조리과학회 1996 한국식품조리과학회지 Vol.12 No.2

옥수수빵(CON)과 그 구성 성분중 옥수수 전분을 Amylomaize VII starch로 대체한 제품(AMZ)을 제조하였다. 또한 AMZ의 구성 성분중 지방의 일부를 RS로 대체한 제품(지방의 15% 대체시 RS15, 30% 대체시 RS30)을 제조하여 총 네 가지 제품에 있어서 품질 특성을 살펴본 결과는 다음과 같다. 1. Sievert and Pomeranz의 방법에 따라 열처리-냉각 과정을 3번 반복하여 제조한 시료에서 분리된 RS의 수율은 28.96%였다. 2. 옥수수빵의 텍스쳐 특성 표현어를 Szczesniak의 방법에 따라 분류한 결과 가장 많이 언급된 항목은 시료의 수분 함량에 관련된 촉촉하다였으며 깨짐성 및 점성에 관련된 표현어로서 푸석푸석하다, 부슬부슬하다 및 입자 크기와 관련된 용어로서 부드럽다, 꺼끌꺼끌하다, 모래같다 등이었다. 3. 관능검사 결과 기공의 크기는 지방을 RS로 대체한 경우 유의적으로 증가하였고 CON에 비해 AMZ, RS15 및 RS37의 견고성이 유의적으로 증가하고 탄성은 유의적으로 감소되는 것을 알 수 있었다. 4. Texture analyser를 이용하여 deformation 30%로 기계적 texture를 관찰한 결과 견고성은 시간이 경과함에 따라 유의적으로 차이가 없거나 증가하는 경향을 보였으며 응집성은 변화가 없거나 감소하였고 탄성은 CON이 AMZ, RS15 및 RS30과 비교하여 항상 유의적으로 높은 값을 보여 관능검사 결과와 일치하였다. 5. 50% 변형시킨 경우에도 30% 변형시킨 경우와 비슷한 경향을 보였으며 특히 지방의 30%를 RS로 치환했을 경우 물성에 유의적인 변화를 가져온다는 것을 알 수 있었다. Effects of replacement of corn starch with Amylomaize VII starch and addition of enzyme-resistant starch on texture characteristics of corn bread (CON) were investigated. Amylomaize-substituted corn bread (AMZ) was made by replacing corn starch with Amylomaize VII starch. 15% (RS15) and 30% (RS30) of butter was replaced with enzyme-resistant starch (RS) from Amylomaize VII starch, respectively. Texture describing terms were classified according to their physical properties. Result of sensory evaluation characteristics showed that the size of air cells increased as butter replacement level decreased and that hardness increased but springiness decreased as corn starch was replaced with Amylomaize VII starch. The results of Texture Profile Analysis with deformation of 30% and 50% showed that hardness incresed but cohesiveness decreased as cooling time increased.

저장중 감자의 α - Solanine 함량의 변화

안승요,최은옥,박정재 한국농화학회 1983 Applied Biological Chemistry (Appl Biol Chem) Vol.26 No.3

The changes of α-solanine contents of two varieties of potatoes, Irish cabbler and Dejima, during storage at 1°∼4℃ and 20°∼25℃ were investigated. α-Solanine in potatoes was extracted with 2% acetic acid in ethanol. α-Solanine in the extract was separated by silica gel thin layer chromatography with the solvent system of ethanol-chloroform-1% ammonia water(2 : 2 : 1, lower phase), and the amount of α-solanine was determined by densitometric scanning. The α-solanine contents in two varieties of potatoes were decreased during storage regardless of the stored temperatures.

고구마전분의 산처리 특성과 산분해 잔사의 구조적 특성

안승요,김성란 한국농화학회 1992 Applied Biological Chemistry (Appl Biol Chem) Vol.35 No.3

Characteristics on lintnerization of dry type (Suwon 147) and moist type (Hwangmi) sweet potato starches were investigated. Chain distribution of lintnerized starches was also studied by debranching with pullulanase. Hydrolytic patterns of two starches showed two distinct stages and hydrolysis extents of Suwon 147 starch were lower than those of Hwangmi starch. The relative crystallinities of Suwon 147 starches were higher than those of Hwangmi starch. The elution profiles of lintnerized starches were composed of two peaks about degree of polymerization (DP) 25 and DP 15. The elution profiles of debranched samples showed only one peak about DP 15 and peak DP of Suwon 147 lintnerized starch was higher than that of Hwangmi.

Thin Layer Chromatography 법에 의한 α - Solanine 의 정량

안승요,최은옥 한국농화학회 1981 Applied Biological Chemistry (Appl Biol Chem) Vol.24 No.4

The thin Layer chromatographic determination of α-solanine in potato tuber was investigated. The solanine was extracted with methanol-chloroform mixture (2 : 1, v/v) and precipitated as the crude glycoalkaloid by the addition of ammonium hydroxide. The solanine in the crude precipitate was separated by TLC using a solvent system of 1% NH₄OH-absolute ethanol-chloroform (1:2:2, v/v). The purity of α-solanine was confirmed by infrared spectrophotometry. The α-solanine separated by TLC was determined at the wavelength of 310㎚ after coloration with concentrated sulfuric acid-1% paraformaldehyde, with the molar absorptivity of 2,090.

가열에 의한 고구마의 당의 변화

안승요,이은희 한국농화학회 1981 Applied Biological Chemistry (Appl Biol Chem) Vol.24 No.4

A study was conducted on the conversion of starch in sweet potatoes to sugar by the amylolytic enzymes during baking. Sugars were extracted with ethanol from the raw and baked sweet potatoes at the temperature of 55∼57, 70∼75, and 90∼95℃. The individual sugars in the extracts was identified by thin-layer chromatography- and the individual sugar content was determined by high -performance liquid chromatographic analysis. Sugars identified from the raw and baked sweet potatoes at the temperature of 55∼57℃ are glucose, fructose, and sucrose. Sucrose, maltose, glucose, and fructose were identified is the baked sweet potatoes at tile temperature of 70∼75 and 90∼95℃. There was no significant increase in glucose, fructose and sucrose content during baking. Maltose was formed only above the gelatinization temperature.

가열방법에 따른 고구마의 호화도 측정

안승요,신말식 한국농화학회 1986 Applied Biological Chemistry (Appl Biol Chem) Vol.29 No.4

Changes in moisture content and degrees of gelatinization during cooking of sweet potatoes by different cooking methods were studied. The samples were cooked by boiling, steaming, gas oven or microwave oven baking. Changes in the moisture content of sweet potato during cooking were +30.0% by boiling, +4.4% by steaming, -5.8% by gas oven baking, and -46.6% by microwave oven baking. The degrees of gelatinization of sweet potatoes were 83.8%, 75.7%, 73.0% and 67.7%, respectively.