치자 추출물이 쌀밥의 관능적 특성 및 부패미생물에 미치는 효과

주난영 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.5

The purpose of this study was to investigate the effect of water extract of Gardenia jasminoides (WEGJ) on the sensory qualities, color value and shelf-life characteristics (pH, total no. of Bacillus and TBA value) of cooked rice. The total color difference(ΔE) was increased when WEGJ was added. The sensory qualities of cooked rice added with WEGJ had no significant difference in color, taste and texture compared with control group. The pH value of cooked rice addeded with 250 ppm and 500 ppm of WEGJ was less declined compared with control group. WEGJ at the concentration of 250 ppm and 500 ppm had an antimicrobial activity and WEGJ at 500ppm showed an antioxidant activity in cooked rice.

김치의 숙성 및 저장에 관한 연구

朱暖泳 배화여자대학 1996 培花論叢 Vol.15 No.-

The purpose of this paper was to investigate the optimum ripening and storage condition of Kimchi The optimum PH of Kimchi by sensory evaluation was 4.3 And the higher ripening temperature was, the shorter ripening time was. The optimum ripening temperature of Kimchi was 15℃ under the same condition of NaCl concentration. And it was better to control the storage temperature of Kimchi as low as possible before coming the optimum ripening time of Kimchi.

녹두와 메밀 조전분의 이화학적 특성 및 겔 형성

주난영,이혜수 한국조리과학회 1989 한국식품조리과학회지 Vol.5 No.2

1) 녹두 조전분은 크기가 11∼32㎛인 타원형의 형태였고 메밀 조전분은 크기가 형의 형태였고 메밀 조전분은 크기가 3-l0㎛인 각이 전 형태였다. 2) 녹두 조전분의 아밀로오스 함량은 78.0% 였고, 메밀 조전분은 26.4%였다. 3) 녹두 조전분의 청가는 1.030였고 메밀 조전분은 0.409였다. 4) 녹두 정제전분의 아밀로오스 분자랑은 95.648, 아밀로오스 중합도는 590, 아밀로펙틴 분지도는 포도당 100개당 5.4 그리고 아밀로펙틴 한 가지당 포도당 수는 18.6개였다. 메밀 정제전분은 아밀로오스 분자량이 133.690, 아밀로오스 중합도는 825, 아밀로펙틴 분지도는 포도당 100개당 5.2, 그리고 아밀로펙틴 한 가지당 포도당수는 19.2개 였다. 5) 녹두와 메밀 조전분의 물 결합 능력은 각각 185.1%, 209.9%였다. 6) 녹두 조전분의 팽윤력은 60℃에서 서서히 증가하기 시작해서 70℃부터 급격히 증가했다. 매일 조전분의 팽윤력은 급격한 변화없이 넓은 온도 범위에 걸쳐 서서히 증가했다. 7) 녹두 조전분의 호화온도 범위는 63.9℃∼109℃였고, 메밀 조전분의 호화온도 범위는 52.5℃∼84.2℃였다. 8) Brabender amylograph에 의한 호화 양상 조사 결과 녹두 조전분의 initial pasting temp.는 77.6℃였고 peak viscosity는 나타나지 않았다. 메밀 조전분의 initial pasting temp.는 62.5℃였고 역시 peak viscosity는 나타나지 않았다. 9) 각 전분겔 간에도 특성치마다 상당한 유의차를 나타냈다. 10) 시료로 만든 전분겔과 시판되고 있는 묵간에는 유의차가 별로 없었으므로, 시료로 만든 녹두·동부·메밀 전분겔 등이 관능검사자들에 의해 확실히 묵이라고 받아들여 졌다. 11) 단단한 정도 하나의 특성치로도 묵스러운 정도의 74.44%가 설명될 수 있었다. The physicochemical properties and gel forming properties of mungbean and buckwheat crude starches were investigated. The results were as follows; 1. The granule size and shape of mungbean crude starch were 11∼32㎛ and oval, and those of buckwheat crude starch were 3∼10㎛ and polygonal. 2. The amylose conteut of mungbean crude starch and buckwheat crude starch were 78.0% and 26.4% respectively. 3. The blue value of mungbean crude starch and buckwheat crude starch were 1.030 and 0.409, respectively. 4. Periodate oxidation of mungbean crude starch resulted that amylose had the average molecular weight of 95,648, degree of polymerization of 590 and amylopectin had the degree of branching of 5.4, glucose unit per segment of 18.6, and periodate oxidation of buckwheat crude starch resulted that amylose had the average molecular weight of 133,690, degree of polymerization of 825 and amylopectin had the degree of branching of 5.2, glucose unit per segment of 19.2 5. Water binding capacity of mungbean crude starch was 185.1% and that of buckwheat was 209.9% 6. The pattern of change in swelling power of mungbean crude starch for increasing temperature started to increase at 60℃ and increased rapidly from 70℃, and that of buckwheat increased slowly from 60℃ to 90℃ without rapid increase. 7. The ranges of gelatinization temp. of mungbean and buckwheat crude starches were 63.9-l09℃ and 52.5-84.2℃, respectively. 8. The gelatinization patterns for 6% munbean crude starch and 8% buckwheat crude starch were investigated by Brabender amglograph. Mungbean crude starch showed the initial pasting temperature of 77.6℃ without peak height, and buckwheat crude starch showed that of 62.5℃without peak height. In addition, sensory evaluation for sample starch gels (mungbean, buckwheat, cowpea) was done. 1. The difference of sensory characteristics for each starch gel was significant. 2. The sample starch gels were regarded as'Mook'by pannels. 3. 74.44% of the degree of Mooklike was explained by hardness

Mouse Leukemia 세포에서 Adenosine 5'-triphosphate에 의한 Apoptosis

주난영,박규상,정해숙,공인덕,이중우,Joo, Nan-Young,Park, Kyu-Sang,Chung, Hae-Sook,Kong, In-Deok,Lee, Joong-Woo 대한약리학회 1997 The Korean Journal of Physiology & Pharmacology Vol.1 No.6

Extracellular ATP elicits various biological responses and plays a significant role in physiological regulation. Recently, ATP-induced growth inhibitions were reported in some tumor cell lines, but these effects and mechanisms are not well hewn. This study was conducted to investigate ATP-induced growth inhibition in mouse $leukemic(P388D_1)$ cells. ATP inhibited cell growth in a dose-dependent manner as analyzed by MTS assay$(IC_{50}: 33.1\;{\mu}M)$. Nucleotides other than ATP, such as ADP$(37.5;{\mu}M)$ and AMP$(33.2;{\mu}M)$ had the same effects as ATP but adenosine$(57.8;{\mu}M)$ showed less effect than ATP. ATP attenuated the cells in $G_0/G_l\;and\;G_2/M$ phases but increased those in S phase in flow cytometric analysis. Hypodiploid cells$(A_0)$, the presumptive findings of apoptosis, were found among the ATP-treated cells. ATP induced DNA fragmentation into $180{\mu}200\;bps $as measured by electrophoresis. some apoptotic cells were stained by TUNEL method. ATP increased the intracellular free $Ca^{++}$concentration$([Ca^{++}]_i)$ and the increment of $([Ca^{++}]_i)$ was caused by influx from the extracellular space. These results suggest that extracellular ATP induces growth inhibition through apoptosis.

特殊米를 利用한 食醯 製造에 關한 硏究 : 有色米 食醯의 香氣 成分을 中心으로 specifically on the volatile aroma components in Sikhe made of colored rice

朱暖泳 배화여자대학 2000 培花論叢 Vol.19 No.-

To develop a new Sikhe which is made of colored rice and has characteristic aroma, .the volatile aroma patterns and components of Sikhe made of colored rice were detected by Aroma Scan and GC-MSD and compared with Sikhe made of colored rice. 1. pH of two Sikhe samples were 5.775(white rice) and 5.545(colored rice), sugar contents by refractometer were 9(° Bx, white rice) and 5.5(° Bx, colored rice) and free sugar(maltose) contents were 5.8(g/100g, white rice) and 2.6(g/100g, colored rice). 2. Aroma pattern was analyzed by Aroma Scan. The aroma intensity of Sikhe made of colored rice was stronger than that of Sikhe made of white rice on the whole. From the quality factor between two samples, 4.470, we are sure of the differences of aroma between two samples. 3. The major volatile aroma components of Sikhe made of white rice were identified by GC-MSD and 12 kinds of hydrocarbon, 3 kinds of aldehyde, 2 kinds of alchol, 2 kinds of phenol, one kind of ketone and one kind of the other were found. And the major volatile aroma components of Sikhe made of colored rice were also identified by GC-MSD and 14 kinds of hydrocarbon, 2 kinds of aldehyde, 2 kinds of alchol, one kind of ketone were found. Especially chloroform, hexanal and undecane were found only in Sikhe made of white rice and 3-ethyl-2-methyl heptane, 2,3-butanedione, and 2-methyl decane were found only in Sikhe made of colored rice. So, these differences of the volatile aroma components resulted in the characteristic differences of aroma between two samples.

일반위생을 중심으로 한 식품위생 인지도 조사

朱暖泳 培花女子大學 2008 培花論叢 Vol.26-27 No.-

This study was carried out to investigate a recognition of general food sanitation for non-specific people and to offer a basic data for the method of food sanitary education. Most of people recognized the necessity of food sanitary education well. But actualtythc people that majored food, had a cooking license or worked shortly under 1 year wanted to participate in food sanitary education less eagerly than the people that didn't major food. didn't have a cooking license or worked over 1 year, respectively. The people that majored food or had a cooking lieense evaluated their sanitary level highly, but actually they knew the basic knowledges about sanitation vaguely. And the people that worked over 1 year evaluated their sanitary level lowly, but actually they knew the basic knowledges about food sanitation surely. The people that didn't major food or didn't have a cooking license behaved more sanitarily. Generally, only a few people knew the latest sanitary informations and most of people didn't interested in them. The people that majored food, had a cooking license knew the latest food sanitary informations better than the people that didn't major food or didn't have a cooking license. And the more shortly they worked, the better they knew the latest food sanitary informations. From these results, we could find out that most of people recognized well on the importance of food sanitation and necessity of food sanitary education. The people that didn't major food or didn't have a cooking license knew the basic knowledges and behaviors through the educations and publicities by mass communications and they wanted to participate in the food sanitary education eagerly, so the deepened education for them will be very effective. The people that majored food or had a cooking license knew the basic food sanitary knowledges vaguely even though they evaluated their sanitary level highly and they knew the latest food sanitary informations. So, the constant practical food sanitary education will be necessary to them. The people that worked over 1 year evaluated their sanitary level lowly, but actually they knew the basic knowledges of food sanitation surely. And the food sanitary re-education will be necessary because they didn't know the latest fbod sanitary informations well.

노트 : 정기총회 및 추계학술 발표회 순서 / 녹두와 메밀 조전분의 이화학적 특성 및 겔 형성

주난영 한국식품조리과학회(구.한국조리과학회) 1989 한국식품조리과학회지 Vol.5 No.2

1) 녹두 조전분은 크기가 11∼32㎛인 타원형의 형태였고 메밀 조전분은 크기가 형의 형태였고 메밀 조전분은 크기가 3-l0㎛인 각이 전 형태였다. 2) 녹두 조전분의 아밀로오스 함량은 78.0% 였고, 메밀 조전분은 26.4%였다. 3) 녹두 조전분의 청가는 1.030였고 메밀 조전분은 0.409였다. 4) 녹두 정제전분의 아밀로오스 분자랑은 95.648, 아밀로오스 중합도는 590, 아밀로펙틴 분지도는 포도당 100개당 5.4 그리고 아밀로펙틴 한 가지당 포도당 수는 18.6개였다. 메밀 정제전분은 아밀로오스 분자량이 133.690, 아밀로오스 중합도는 825, 아밀로펙틴 분지도는 포도당 100개당 5.2, 그리고 아밀로펙틴 한 가지당 포도당수는 19.2개 였다. 5) 녹두와 메밀 조전분의 물 결합 능력은 각각 185.1%, 209.9%였다. 6) 녹두 조전분의 팽윤력은 60℃에서 서서히 증가하기 시작해서 70℃부터 급격히 증가했다. 매일 조전분의 팽윤력은 급격한 변화없이 넓은 온도 범위에 걸쳐 서서히 증가했다. 7) 녹두 조전분의 호화온도 범위는 63.9℃∼109℃였고, 메밀 조전분의 호화온도 범위는 52.5℃∼84.2℃였다. 8) Brabender amylograph에 의한 호화 양상 조사 결과 녹두 조전분의 initial pasting temp.는 77.6℃였고 peak viscosity는 나타나지 않았다. 메밀 조전분의 initial pasting temp.는 62.5℃였고 역시 peak viscosity는 나타나지 않았다. 9) 각 전분겔 간에도 특성치마다 상당한 유의차를 나타냈다. 10) 시료로 만든 전분겔과 시판되고 있는 묵간에는 유의차가 별로 없었으므로, 시료로 만든 녹두·동부·메밀 전분겔 등이 관능검사자들에 의해 확실히 묵이라고 받아들여 졌다. 11) 단단한 정도 하나의 특성치로도 묵스러운 정도의 74.44%가 설명될 수 있었다. The physicochemical properties and gel forming properties of mungbean and buckwheat crude starches were investigated. The results were as follows; 1. The granule size and shape of mungbean crude starch were 11∼32㎛ and oval, and those of buckwheat crude starch were 3∼10㎛ and polygonal. 2. The amylose conteut of mungbean crude starch and buckwheat crude starch were 78.0% and 26.4% respectively. 3. The blue value of mungbean crude starch and buckwheat crude starch were 1.030 and 0.409, respectively. 4. Periodate oxidation of mungbean crude starch resulted that amylose had the average molecular weight of 95,648, degree of polymerization of 590 and amylopectin had the degree of branching of 5.4, glucose unit per segment of 18.6, and periodate oxidation of buckwheat crude starch resulted that amylose had the average molecular weight of 133,690, degree of polymerization of 825 and amylopectin had the degree of branching of 5.2, glucose unit per segment of 19.2 5. Water binding capacity of mungbean crude starch was 185.1% and that of buckwheat was 209.9% 6. The pattern of change in swelling power of mungbean crude starch for increasing temperature started to increase at 60℃ and increased rapidly from 70℃, and that of buckwheat increased slowly from 60℃ to 90℃ without rapid increase. 7. The ranges of gelatinization temp. of mungbean and buckwheat crude starches were 63.9-l09℃ and 52.5-84.2℃, respectively. 8. The gelatinization patterns for 6% munbean crude starch and 8% buckwheat crude starch were investigated by Brabender amglograph. Mungbean crude starch showed the initial pasting temperature of 77.6℃ without peak height, and buckwheat crude starch showed that of 62.5℃without peak height. In addition, sensory evaluation for sample starch gels (mungbean, buckwheat, cowpea) was done. 1. The difference of sensory characteristics for each starch gel was significant. 2. The sample starch gels were regarded as`Mook`by pannels. 3. 74.44% of the degree of Mooklike was explained by hardness

밤 전분의 분자구조의 변화가 전분의 성질 및 겔 특성에 미치는 영향

주난영(Nan-Young Choo),안승요(Seung-Yo Ahn) 한국식품과학회 1995 한국식품과학회지 Vol.27 No.6

밤 전분 및 전분겔의 성질에 관한 연구

주난영(Nan-Young Choo),안승요(Seung-Yo Ahn) 한국식품과학회 1995 한국식품과학회지 Vol.27 No.6

Mouse Leukemia 세포에서 Adenosine 5’-triphosphate에 의 한 Apoptosis

주난영(Nan Young Joo),박규상(Kyu Sang Park),정해숙(Hae Sook Chung),공인덕(In Deok Kong),이중우(Joong Woo Lee) 대한생리학회-대한약리학회 1997 The Korean Journal of Physiology & Pharmacology Vol.1 No.6

Extracellular ATP elicits various biological responses and plays a significant role in physiological regulation. Recent1y, ATP-induced growth inhibitions were reported in some tumor cell lines, but these effects and mechanisms are not well known. This study was conducted to investigate ATP-induced growth inhibition in mouse leukemic(P388DJ) cells. ATP inhibited cell growth in a dose-dependent manner as analyzed by MTS assay(IC5o: 33.1 μM). Nuc1eotides other than ATP, such as ADP(37.5 μM) and AMP(33.2 μM) had the same effects as ATP,but adenosine(57.8 μM) showed less effect than ATP. ATP attenuated the cells in Go/GJ and G2/M phases,but increased those in S phase in flow cytometric analysis. Hypodiploid cells(Ao), the presumptive findings of apoptosis, were found among the ATP-treated cells. ATP induced DNA fragmentation into 180-200 bps as measured by electrophoresis. Some apoptotic cells were stained by TUNEL method. ATP increased the intracellular++ ... , .... .--++ free Ca concentration([Ca]i) and the increment of [Ca]i was caused by influx from the extracellu1ar space. These results suggest that extracellular ATP induces growth inhibition through apoptosis.