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우승혜,Jung-Min Sung,Heejin Park,김재익,Yea-Ji Kim,Tae-Kyung Kim,Heeyoung Lee,최윤상 한국축산학회 2023 한국축산학회지 Vol.65 No.1
Large amounts of additives are used during meat product processing to maintain product quality and shelf life. With the growing interest in healthy foods, natural plant-based additives are being used as alternatives to synthetic additives. In this study, six types of natural extracts with excellent antibacterial activity were selected, and their antibacterial and antioxidant activities against four types of pathogens were evaluated in various combinations. In addition, the pH, color, amount of thiobarbituric acid reactive substances (TBARS), and growth of pathogenic microorganisms were analyzed during the storage of sausages treated with various combinations of these extracts. The natural extract mixtures exhibited different antibacterial activities, depending on the combination. Compared to grapefruit seed extract, a mixture of natural extracts extracted with ethanol (M4) reduced the Escherichia coli content by more than 99.9% after 8 days of storage and slowed the growth of Listeria monocytogenes and Salmonella spp. by more than 80% after 14 days. Compared to untreated (NC) and grapefruit extract (PC)-treated sausages, sausages treated with the natural extract mixtures showed a significant decrease in CIE L* and an increase in CIE a* and CIE b* (p < 0.05). The pH value was significantly lower in sausages containing natural extract mixtures than in the NC and PC sausages (p < 0.05). The natural plant extract mixtures significantly prevented lipid oxidation (p < 0.05). In summary, different types of natural extract mixtures have a synergistic effect when used together, suggesting that natural preservatives can generally inhibit the growth of microorganisms and oxidation of processed meat.
우승혜,박민경,강민철,김태경,김예지,신동민,구수경,박희진,이희영,성정민,최윤상 한국축산식품학회 2024 한국축산식품학회지 Vol.44 No.1
Owing to the residual toxicity and adverse health effects of chemical preservatives, there is an increasing demand for using natural preservatives in food. Although many natural extracts have been evaluated, research on their antibacterial effects remains insufficient. Therefore, this study aimed to explore the possibility of developing Psidium guajava, Ecklonia cava, and Paeonia japonica (Makino) Miyabe & Takeda extracts as natural food preservatives. Further, the effect of mixing these extracts on microbial growth and quality was evaluated during the refrigeration of sausages. Optimal mixing ratios were determined based on the minimum inhibitory and bactericidal concentrations of each mixed extract against the Listeria monocytogenes, Salmonella spp. and Escherichia coli. D-optimal mixing design optimization tool was further used to obtain an optimum mixing ratio of Formulation 1 (F1). The antibacterial activity of F1 increased with increasing concentration, with similar activities at 0.5% and 1%. The sausages with synthetic or natural preservatives showed significantly lower lipid oxidation than those of the control and grapefruit extract-treated sausages after 4 wk of refrigeration. Total plate counts were observed only in the control and treatment groups stored for 3 wk, and no significant effect of ascorbic acid was observed. Compared to the other samples, sausages with added natural extracts showed the highest overall acceptability scores initially and after 4 wk. Therefore, similar amounts of grapefruit seed and natural extracts had the same effect on microbiological analysis and lipid rancidity during sausage storage. Hence, this mixture can serve as a potential natural preservative in meat products.
최은지,성정민,우승혜,박종대 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
호화쌀가루를 이용하여 한끼 식사대용식으로 대체하기 위한 시리얼 프리믹스 6종(CON_BB, CON_NS, CON_S, SC20, SC40, SC50)을 제조하여 품질특성을 측정하였다. 품질특성 측정 결과, 모든 프리믹스의 수분함량은 5.24∼6.96%였다. 콩과 옥수수 분말의 첨가량이 증가할수록 수분흡수능력이 낮아지는 경향을 나타내었으며, 수분용해지수는 검은콩이 첨가된 대조구(CON_BB)가 25.64%로 가장 높아 고형물이 가장 많이 용해된 것을 확인할 수 있었다. 모든 시리얼 프리믹스의 평균 입도는 74.01∼85.75 ㎛였으며, 호화특성 측정 결과 최고점도와 최저점도의 차이인 breakdown은 설탕을 첨가하지 않은 대조구(CON_NS)가 42.0 cP로 가장 높았고, 콩과 옥수수를 25%씩 첨가한(SC50) 처리구가 6.0 cP로 가장 낮아 가공 중점도 안정성이 높을 것이라 사료되었다. 최종점도와 최저점도의 차이인 setback은 콩, 옥수수 분말 첨가량에 따라서는 첨가량 증가에 따라 setback이 낮아지는 경향을 나타내었다. 시리얼 프리믹스의 관능특성 결과, 맛의 기호도는 CON_S가 6.40으로 가장 높았고, CON_NS가 가장 낮았다. 바디감의 기호도는 모든 시리얼 프리믹스가 5.00∼5.80점으로 평가되었다. 전반적기호도는 CON_NS를 제외한 모든 프리믹스가 5점(보통) 이상으로 양호한 기호도로 평가되어, 호화쌀가루를 이용한 영양을 강화한 시리얼 프리믹스 제조의 가능성을 확인할 수 있었다.
정다운,정현모,신유정,우승혜,심재훈 한국식품과학회 2020 Food Science and Biotechnology Vol.29 No.5
To determine the physiochemical properties ofthe 4-a-glucanotransferase from Bifidobacterium sp., thebllj_0114 gene encoding 4-a-glucanotransferase wascloned from Bifidobacterium longum subsp. longum JCM1217 and expressed in Escherichia coli. The amino acidsequence alignment indicated that the recombinant protein,named BL-aGTase, belongs to the glycoside hydrolase(GH) family 77. BL-aGTase was purified using nickelnitrilotriaceticacid affinity chromatography and characterizedusing various substrates. The enzyme catalyzed thedisproportionation activity, which transfers a glucosyl unitfrom oligosaccharides to acceptor molecules, and had thehighest activity at 40 C and pH 6.0. In the presence of5 mM metal ions, in particular Cu2?, Zn2?, and Fe2?, BLaGTaseactivity was reduced. To determine whether BLaGTasecan be used to generate thermoreversible gels,potato starch was treated with BL-aGTase for variousreaction times. The BL-aGTase-treated starches showedsol–gel reversibility and melted at 59.6–75.7 C.
Cyclodextrin Glucanotransferase를 이용한 para-Nitrophenyl Maltooligosaccharides의 생산 개선
신유정(Yu-Jeong Shin),우승혜(Seung-Hye Woo),정현모(Hyun-Mo Jeong),김지수(Ji-Soo Kim),심재훈(Jae-Hoon Shim) 한국식품영양과학회 2020 한국식품영양과학회지 Vol.49 No.9
α-pNPG를 이용한 CGTase의 당전이 반응을 통해 pNP maltooligosaccharides를 생산하였다. pNP maltooligosaccharides의 최적 생산을 위하여 효소 반응은 다양한 조건에서 실행되었다. pNP maltooligosaccharides는 3%(w/v) α-pNPG 및 0.4%(w/v) amylose를 사용했을 때 효과적으로 생산되었다. 또한 당전이 반응으로부터 생산되는 부산물을 감소시키기 위해 GOD를 CGTase와 함께 사용하였고, 그 결과 pNP maltooligosaccharides는 당전이 반응이 향상된 조건에서 약 30%의 생산 수율을 보였다. p-Nitrophenyl maltooligosaccharides (pNP maltooligosaccharides) are produced enzymatically by applying the disproportionation reaction of cyclodextrin glucanotransferase (CGTase) with p-nitrophenyl-α-D-glucopyranoside (α-pNPG) as acceptor molecule. In order to optimize the production of pNP maltooligosaccharides, CGTase enzyme reactions were performed under diverse conditions. pNP maltooligosaccharides were efficiently synthesized in the presence of α-pNPG and amylose at final concentrations of 3% and 0.4%, respectively. Also, by-products of the disproportionation reaction decreased dramatically in the presence of glucose oxidase (GOD). Under optimized conditions, the production yield of pNP maltooligosaccharides was about 30%.