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이영미,김승기,박지원,어중혁 한국산업식품공학회 2012 산업 식품공학 Vol.16 No.4
호박과피는 과육에 비해 매우 높은 16%의 식이섬유를 함유하고 있었고, 이로부터 분리된 호박과피펙틴은 53%의 galactuonic acid를 함량을 나타내었으나, 타 펙틴에 비해 매우 높은 메틸기를 함유한 high methoxyl pectin(HMP)로 확인되었다. 또한 0.34%의 낮은 수준이나, 일부 아세틸기를 함유하고 있어, 기존의 펙틴질과 차별화될 수 있는 구조적 특징을 보유하고 있었다. 담즙산과의 결합능에 있어서는 다른 펙틴질에 비해 비교적 높은 9%의 결합능을 보여, 식품 소재로서의 우수한 특성을 보유하고 있어 향후 식품 소재로서의 개발이 가능할 것으로 판단되었다. Pectins were isolated from pumpkin peel with hot-acid extraction method and the physicochemical properties were determined including molecular weight distribution, galacturonic acid content, degree of methylation & acetylation and bile acid binding capacity in vitro. Pumpkin peel contained higher dietary fiber (16%) compared to the pumpkin flesh. Pectins prepared from pumpkin peel had 53% of galacturonic acid, whereas showed relatively higher degree of methylation (86.5%) with some degree of acetylation as well, which was distinct from commercial citrus peel pectin. In addition, bile acid binding capacity of pumpkin peel pectins was investigated in vitro and around 9% of taurocholic acid was bound in a model system, which indicated the possible health promoting effect of pumpkin dietary fiber.
한국 전통 가양주에서 분리한 누룩 균의 대사체 특성 분석
김경득,어중혁,박천석 한국산업식품공학회 2017 학술대회 및 심포지엄 Vol.2017 No.11
한국의 가양주는 지역별로 그 특징이 다르게 나타나며, 누룩균은 이러한 지역별 가양주의 특징을 결정 짓는데 가장 중요한 요소이다. 본 연구에서는 국내 지역별(충남, 서울, 제주) 가양주에서 분리한 누룩균 배양체의 대사체 분석을 통해, 균주별 특성을 비교 분석하였다. 총 7 지역의 가양주에서 분리된 20종의 누룩균 배양체의 대사체를 용매(Isopropyl alcohol: Methanol: Distilled water)추출 한 후, LC-MS/MS를 이용해 대사체 분석을 수행하였다. 이후 다변량 통계에 기반한 data mining을 통해 결과들을 분석하여 지역 및 균주별 대사체 변이를 규명하였다. Mass spectrometry에서 검출된 300여개의 전체 대사체들은 지역 및 균주별 특이성에 따라 분류 될 수 있었으며, Aspergillus niger 계열 균주들에서는 gluconic acid의 함량이 특이적으로 높게 나타났다. 이러한 지역 및 균주별 대사체의 변이 기여하는 유의적인 대사체들은 약 36개로 screening 되었고, 이들의 조성과 함량에 의해 지역별 가양주들의 특성이 발현되는 것을 확인할 수 있었다. 본 연구 결과는 향후 전통 가양주 유래 유용 미생물 자원의 발굴에 유용한 기초 자료로 활용될 수 있을 것으로 기대된다.
하지형,이동언,어중혁,하상도 한국응용생명화학회 2011 Applied Biological Chemistry (Appl Biol Chem) Vol.54 No.2
Effects of sanitizers and UV light irradiation on foodborne pathogen, Bacillus cereus F4810/72 found on oyster mushroom were investigated at 10, 30, 50, and 70% ethanol, 100, 500, 1000, 1500, and, 2000 ppm hydrogen peroxide (H2O2), 20, 60, 100, 150, and 200 ppm sodium hypochlorite (NaClO), and UV exposure doses at 6, 96, 216, 360, and 504 mWs/cm2 were evaluated. The combined sanitizers/UV treatments resulted in greater reductions in bacterial counts than either treatment alone. The synergy values of combined ethanol/UV, H2O2/UV and NaClO/UV treatment for B. cereus were 0.14-1.59, 0.05-0.88, and 0.09-0.81 log10 CFU/g, respectively. These findings suggest that a significant synergistic benefit results from combined sanitizer/UV treatment in eliminating food-borne pathogens on oyster mushroom.
Carnosine and Anserine in Chicken: Distribution, Age-dependency and their Anti-glycation Activity
김성기,백인기,어중혁 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.1
The imidazole dipeptide carnosine and its methylated anserine analogues are the major histidine containing dipeptides in vertebrate tissue, especially in skeletal muscle, the heart, and the central nervous system. In this study, the carnosine and anserine content in chicken from different parts and of differing ages was determined and their physiological activities were compared. Anserine was more dominant than carnosine in these tissues and both of them significantly decreased with aging in all parts of chicken muscles. Chicken breast muscle showed the highest content of carnosine and anserine than drumstick and wing. Advanced glycated end-product (AGE) formation was inhibited up to 60% by the extract from 20 wk chicken breast and decreased with aging (90 wk). Anti-oxidation activity was also significantly reduced from 61.2% to 52.9% with aging. As results, anti-glycation and anti-oxidation activity of carnosine and anserine extract from chicken muscle increased proportionally to the amount of those peptides in the muscle, while these decreased with the aging process.
복합생균제와 항생제 급여가 육계의 생산성 및 육질에 미치는 영향
박성현,최정석,정동순,어중혁,최양일,Park, Sung-Hyun,Choi, Jung-Suk,Jung, Dong-Soon,Auh, Joong-Hyuck,Choi, Yang-Il 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.3
This study was undertaken to investigate the effects of feeding complex probiotics (Lactobacillus casei, Bacillus subtilis, Saccharomyces cerevisiae, Aspergillus oryzae, Streptomyces griseus, $1.5{\times}10^{10}$ CFU/kg) and antibiotics (oxytetracycline (OTC), 110 ppm) on growth performance and meat quality characteristics of broiler chicks. In the experiment 1, 0.3% complex probiotics feeding level was chosen to be proper addition level due to better average daily gain (ADG), feed conversion (FC) and dressing percent (DP) results among 3 levels (0.1, 0.3 or 0.5%). In the experiment 2, 5 treatments (T1, no probiotics + no antibiotics; T2, probiotics 0.3% + no antibiotics; T3, probiotics 0.3% + antibiotics 50%; T4, probiotics 0.3% + antibiotics 100%; T5, no probiotics + antibiotics 100%) were investigated. In the growth performance of broilers, T5 (antibiotics 100% only) showed the highest (p<0.05) ADG and FC values while T1 (control) showed the worst growth performance. However, T3 (probiotics 0.3% + antibiotics 50%) showed higher ADG (p<0.05), FC (p<0.05) and DP (p>0.05) values compared to control. In the breast and leg meat quality, T3 showed similar pH, proximate composition, cooking loss and meat color values except shear force value compared to T5. Addition of 0.3% probiotics with 50% antibiotics (T3) tended to lower the blood cholesterol levels of broiler chicks and Escherichia coli or Salmonella counts in cecum microflora of broiler chicks compared to T5. In the residual antibiotics analysis, T3 contained 0.04 ppm of residual antibiotics in the breast meat while T4 or T5 contained 0.1 ppm of residual antibiotics and addition of 0.3% probiotics with 50% antibiotics in broiler diets could lower the residual antibiotics level to 40% in the meat. As a result, 0.3% probiotics addition with 50% antibiotics in the broiler diets could be recommended for the production of high quality broiler meat.