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하호경,우단비,이미령,이원재 한국축산식품학회 2023 한국축산식품학회지 Vol.43 No.2
Although omega-3 fatty acids including docosahexaenoic acid (DHA) contain various health-promoting effects, their poor aqueous solubility and stability make them difficult to be induced in dairy foods. The aims of this research were to manufacture casein derivative-based delivery system using acid-induced gelation method with glucono-σ-lactone and to investigate the effects of production variables, such as pH and charged amount of linoleic acid, on the physicochemical properties of delivery systems and oxidative stability of DHA during storage in model milk. Covalent modification with linoleic acid resulted in the production of casein derivatives with varying degrees of modification. As pH was reduced from 5.0 to 4.8 and the charged amount of linoleic acid was increased from 0% to 30%, an increase in particle size of casein derivative-based delivery systems was observed. The encapsulation efficiency of DHA was increased with decreased pH and increased charged amount of linoleic acid. The use of delivery system for DHA resulted in a decrease in the development of primary and secondary oxidation products. An increase in the degree of modification of casein derivatives with linoleic acid resulted in a decrease in the formation of primary and secondary oxidation products than of free DHA indicating that delivery systems could enhance the oxidative stability of DHA during storage in model milk. In conclusions, casein derivatives can be an effective delivery system for DHA and charged amount of linoleic acid played a key role determining the physicochemical characteristics of delivery system and oxidative stability of DHA.
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이윤호 ( Yun Ho Lee ),우단비 ( Dan Bee Woo ),방진기 ( Jin Ki Bang ),하운구 ( Woon Goo Ha ),박병용 ( Byeong Yong Park ) 한국국제농업개발학회 2015 韓國國際農業開發學會誌 Vol.27 No.2
This study was carried out to estimate the seed characteristics and quality of rice 36 varieties developed in Cambodian Agricultural Research and Development Institute (CARDI). Most Cambodia rice varieties were photosensitive. The thousand grains weight was range 24-31 g, and nonphotosensitive medium rice was higher in 31.4 g, while late rice lowers in 24.2 g. In the grain length was from 7.9 to 10.6 mm, most varieties were extra-long grain type. Grain width was range in 1.77- 2.03mm.The head rice was a significant difference among varieties. The head rice rations were ranged 31-66%. In particular, the Aromatic medium rice was higher of 66.9%, and other varieties were under of 50%. Chalky rates were range of 1.1 - 19.4%. Aromatic medium rice was lower of 1.1%. In contrast, late rice was higher of 3.5%. The protein content range was of 7 - 8%. Overall, most rice were not a significant among varieties. The amylose content range was from 17.2% to 27.3%. Particular, medium rice aroma was lower of 17.2% than in other varieties.
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