석탄바닥재로 제조된 결정화 유리의 물리적 특성에 미치는 Li₂O 첨가 영향

엄누리,강승구,Um, Noo-Li,Kang, Seung-Gu 한국재료학회 2010 한국재료학회지 Vol.20 No.2

Glass-ceramics were fabricated by heat-treatment of glass obtained by melting a coal bottom ash with $Li_2O$ addition. The main crystal grown in the glass-ceramics, containing 10 wt% $Li_2O$, was $\beta$-spodumene solid solution, while in $Li_2O$ 20 wt% specimen was mullite, identified using XRD. The activation energy and Avrami constant for crystallization were calculated and showed that bulk crystallization behavior will be predominant, and this expectation agreed with the microstructural observations. The crystal phase grown in $Li_2O$ 10 wt% glass-ceramics had a dendrite-like shaped whereas the shape was flake-like in the 20 wt% case. The thermal expansion coefficient of the $Li_2O$ 10 wt% glass-ceramics was lower than that of the glass having the same composition, owing to the formation of a $\beta$-spodumene phase. For example, the thermal expansion coefficient of $Li_2O$ 10 wt% glass-ceramics was $20\times10^{-7}$, which is enough for application in various heat-resistance fields. But above 20 wt% $Li_2O$, the thermal coefficient expansion of glass-ceramics, on the contrary, was higher than that of the same composition glass, due to formation of mullite.

쌀눈 분말을 첨가한 양갱의 품질 특성

엄현주,강혜정,권누리,윤향식,김인재,김영호,송용섭,Eom, Hyun-Ju,Kang, Hye Jeong,Kwon, Nu Ri,Yoon, Hyang-Sik,Kim, In Jae,Kim, Youngho,Song, Yong-sup 한국식품영양학회 2021 韓國食品營養學會誌 Vol.34 No.3

This study examined the quality characteristics of yanggaeng with rice germ; it was incorporated into yanggaeng at different levels (containing 5% rice germ, 10% rice germ, 15% rice germ, and 20% rice germ) based on the total weight of red bean extracts. For analyzing the quality characteristics of yanggaeng, moisture content, hardness, color, antioxidant activity, total polyphenol content, reducing sugar, and vitamin E were determined. There was no significant difference in the moisture content and hardness except in the control. For color, lightness and yellowness of yanggaeng increased as the concentration of the powder was increased, whereas there was no significant difference in redness. As the rice germ powder was increased, total polyphenol content and antioxidant activity increased significantly, whereas reducing sugar decreased. Especially, total vitamin E, including isomers, increased as the concentration of the powder increased from 0.41 mg/100 g to 4.03 mg/100 g. Therefore, it could be possible to develop processed products with functional snack for yanggaeng prepared by adding 10% rice germ.

덖음 및 유념 횟수를 달리한 도라지 잎차의 품질 조사

엄현주,권누리,정유영,윤향식,김인재,Eom, Hyun-Ju,Kwon, Nu Ri,Jeong, Yoo Young,Yoon, Hyang-Sik,Kim, In Jae 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.5

In this study, to develop balloon flower (Platycodon grandiflorum) leaves, which are not used as tea, a method of making green tea was referred to, and several physiological activities were analyzed using the balloon flower leaf tea with different times of roasting and rubbing. The highest total polyphenol and tannin contents were 33.02 mg GAE/g and 5.03 mg/g at two times of roasting and one time of rubbing, respectively. In the case of the total flavonoids, the RO3 + RU2, subjected to three times of roasting and two times of rubbing, showed the highest value, whereas there was no significant difference between the control and the other samples. Except for the green tea as a control, the RO2 + RU1 samples reported the highest antioxidant activity whereas it decreased with increasing number of times of roasting and rubbing. The color, lightness, and yellowness tended to decrease slightly as the number of increasing roasting and rubbing among the samples with no significant difference. All of these things together, to develop tea using the balloon flower leaves would be suitable with two times of roasting and one time of rubbing.

볶은 잡곡 종류를 달리하여 제조한 별미장의 품질 특성

엄현주,권누리,강혜정,박혜진,김소영,김주형 한국식품영양학회 2022 韓國食品營養學會誌 Vol.35 No.2

The purpose of this study was to examine the quality characteristics of byeolmijang prepared several roasted whole grain powders (oat, brown rice, black soybean, corn) for eight weeks. As the fermentation progressed, the pH decreased from 6.10~6.12 to 4.48~4.92 and the total acidity increased dramatically from 0.41~0.48% to 1.67~2.24%. There were no differences in the moisture content. The content of reducing sugar decreased, in particular, brown rice sample(C) decreased significantly than the other samples during fermentation. In color, L and b-value decreased all samples, whereas a-value showed a tendency to slightly increase. The total cell counts and lactic acid bacteria revealed an increasing tendency during fermentation. In case of the amino-type nitrogen contents, it increased significantly during the fermentation period, especially control sample (A) showed the highest content significantly. The total polyphenol of all samples increased in the fermentation period. ABTS and DPPH radical scavenging activities also increased, especially corn sample (E) had the highest levels. In by electronic tongue analysis, corn sample (E) revealed higher umami and sourness than the control. So, by adding roasted corn powder, it can enhance function and taste of byeolmijang.

아로니아 발효액을 이용한 유자청 소스의 품질 특성

엄현주,윤향식,권누리,김영호,홍성택 한국식품영양학회 2019 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2019 No.05

지역 농특산물의 베타카로틴 함량 조사

엄현주,강혜정,윤향식,권누리,김영호,홍성택,박진주,이준수,Eom, Hyun-Ju,Kang, Hye Jeong,Yoon, Hyang-Sik,Kwon, Nu Ri,Kim, Youngho,Hong, Seong Taek,Park, Jinju,Lee, Joonsoo 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.4

Beta-carotene is the most prominent member of the group of carotenoids, natural colorants that occur in the human diet. Beta-carotene is also an effective source of vitamin A in both conventional foods and vitamin supplements, and it's generally safe. In this study, we explored the beta-carotene contents in agricultural products widely and specifically grown in Korea. The beta-carotene contents were ranging from 223 to $27,908{\mu}g/100g$ in leaves, and 0 to $7,588{\mu}g/100g$ in vegetables. In leaves and vegetables, the amount of beta-carotene was the highest in green tea powder ($27,908{\mu}g/100g$), followed by pepper ($7,588{\mu}g/100g$). In fruits, the beta-carotene content was found to range from $0{\mu}g/1,011g$ to maximum of $293.66{\mu}g/100g$(plumcot). However, there beta-carotene was not detected in strawberry. In the case of cereals and specialty crops, the beta-carotene contents were $326{\mu}g/100g$ for non-glutinous rice, $313{\mu}g/100g$ for glutinous rice, $57{\mu}g/100g$ for amaranth and $15{\mu}g/100g$ for pine nut, respectively. However, the beta-carotene content was not detected in other samples. This study revealed the presence of beta-carotene content in agricultural products specifically grown in Korea for nutritional information and food composition database.

아로니아 식초 제조를 위한 초산균 동정 및 식초 품질 특성 비교

엄현주,윤향식,권누리,정연정,김영호,홍성택,한남수 한국식품영양과학회 2019 한국식품영양과학회지 Vol.48 No.12

For development of high effective vinegar, the selective enrichment procedure was conducted to isolated acetic acid bacteria of alcoholic hydrolysis strains from natural fermented aronia. The 16s rRNA sequences of selected 4 strains were identified as Acetobacter pasteurianus. These strains were investigated for acetic acid fermentation by using 50% aronia juice and 7% alcohols at 30ºC for 21 days. The changes in pH, total acidity, alcohol contents, color, total polyphenol contents, and tannin contents were investigated. As a result, the pH decreased and the total acidity of all the samples gradually increased during fermentation period. The YJ 9-1 strain tended to increase the total acidity quicker than did the other strains. The alcohol contents were reduced according to the length of the fermentation period. YJ 6-1 and YJ 9-1, which have high alcoholysis activity, remained under 1% alcohol in just 12 days. When comparing the physiological activity, the YJ 9-1 strain was the highest for the total polyphenol and tannin contents among all the stains at the end of fermentation. 아로니아 식초 제조를 위해 아로니아 자연발효액으로부터 약 300여 개의 초산균을 분리해 산 생성능이 우수한 균주 4종(YJ 6-1, YJ 8-1, YJ 9-1, YJ 18-1)을 최종 동정하였다. 이 균주를 종균으로 이용해 아로니아 착즙액 50%, 알코올 함량을 7%로 조정한 후 30°C에서 21일간 발효하였다. 발효기간에 아로니아 식초의 pH, 총산, 총 폴리페놀, 탄닌을 측정하였다. 그 결과 pH는 발효가 일어나는 동안 낮아졌으며, 총산은 pH 감소 양상과 유사하게 발효가 진행될수록 증가하는 것으로 나타났다. 특히 YJ 9-1의 총산 함량이 초기에 빠르게 증가하는 경향을 보였다. 알코올 분해력은 YJ 6-1, YJ 9-1의 잔류 알코올 함량이 12일 만에 1% 미만으로 대조구에 비해 빠른 분해력을 나타내었다. 아로니아 식초의 생리활성 분석 결과 발효 종료 시에 YJ 9-1에서 총 폴리페놀, 탄닌 함량이 대조구를 비롯한 다른 균주에 비해 우수한 결과를 나타내었다. 따라서 본 연구에서는 아로니아 자연 발효액으로부터 분리한 초산균주 YJ 9-1을 배양하여 아로니아 식초 제조 시 단기간 내에 고효율의 기능성 식초를 제조할 것으로 본다.

건조방법에 따른 충주산 병풀의 영양성분과 생리활성

엄현주,신현영,지영미,권누리,윤향식,김인재,송용섭,유광원,Eom, Hyun-Ju,Shin, Hyun-Young,Ji, Yeong Mi,Kwon, Nu Ri,Yoon, Hyang-Sik,Kim, In Jae,Song, Yong-sup,Yu, Kwang-Won 한국식품영양학회 2021 韓國食品營養學會誌 Vol.34 No.2

Centella asiatica (CA) has been used as a nutritional plant as well as a traditional herbal medicine around the world. This study, quality component (proximate composition, total polyphenol, and triterpenoid compound), and antioxidant and anti-inflammatory activities of CA dried using various methods were investigated. Proximate compositions of CA with different drying methods included a large amount of carbohydrates, crude protein, crude ash, and crude fiber. Among the drying methods, cold drying provided the highest total polyphenol content and antioxidant activity, while hot-air drying at 75℃ provided the lowest total polyphenol content and antioxidant activity. In addition, when the major triterpenoid compounds of CA were analyzed, the highest content of asiaticoside of triterpenoid glycoside was obtained with all drying methods. With respect to the total triterpenoid, the highest content was obtained with cold drying (68.8 mg/g) whereas natural drying (31.4 mg/g) provided the lowest content. In anti-inflammatory activity of LPS-stimulated RAW 264.7 cells, EtOH extract of cold drying showed a significantly higher inhibitory activity in comparison to the other drying methods. In conclusion, it is considered that the cold drying method is suitable for industrial preparation of functional materials with high physiological ingredients, and antioxidant and anti-inflammatory activities from CA.

몇 가지 채소 및 과일류에 존재하는 카로티노이드 분석

엄현주,정유영,권누리,윤향식,김인재,김영호,송용섭 한국식품영양학회 2021 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2021 No.05

고추장용 메주 배합비를 달리하여 제조한 팥고추장의 품질 특성

권누리,윤향식,김익제,홍성택,김소영,길나영,한남수,엄현주,Kwon, Nu Ri,Yoon, Hyang-Sik,Kim, Ik Jei,Hong, Seong Taek,Kim, So-Young,Gil, Na Young,Han, Nam Soo,Eom, Hyun-Ju 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.5

This study was conducted to investigate quality characteristics of red bean gochujang prepared with different ratios of meju for eight weeks. We determined quality characteristics such as pH, moisture content, total microbial flora counts, amino-type nitrogen content, total polypenol content, and antioxidant activity. The pH decreased by fermentation period, whereas total acidity was 0.36~0.39% in the early stage of fermentation, 0.63~1.16% at four weeks of fermentation, and decreased to 0.43~0.65% after the eighth week of fermentation. Moisture content of the control (no red bean, no rice) decreased 62.13% to 50.93%, but in case of the treatment, it slightly decreased. Total cell counts revealed similar tendency at the beginning of fermentation, and at eight weeks of fermentation. In case of lactic acid bacteria, all samples except RB-1.5 (gochujang added meju made of mixing ratio of rice:soybean:red bean (1:2:1.5) slightly increased. Amino nitrogen and total polyphenol of all samples increased in the fermentation period, especially RB-1.5 sample had the highest levels than other samples. By increasing the amount of red bean, DPPH radical scavenging activities increased. In taste sensing analysis, all treat samples except RB-1.5 revealed lower sourness than the control. Also, in case of bitterness, all samples revealed low content than the control. So, by adding red bean, it can enhance taste and function of gochujang.