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효소와 미생물의 복합 처리에 의한 두유박 단백질소재의 제조
채희정,인만진,이종대 ( Hee Jeong Chae,Man Jin In,Jong Dae Lee ) 한국응용생명화학회 1998 Applied Biological Chemistry (Appl Biol Chem) Vol.41 No.1
The effects of soymilk residues solubilization by cellulase, protease, koji and yeast were investigated on dry matter and protein yields, amino acid and organic acid contents. Co-treatment of soymilk residues by cellulase and protease gave high dry matter yield and protein yield. Koji treatment followed by yeast fermentation was effective for increasing organic acid content and producing soy sauce-like taste and odor. Organic acid content of fermented hydrolysates was improved by cellulase treatment. Protease treatment rather than koji treatment gave high amino acid content, and cellulase treatment seemed to have little effect on increasing free amino acid content. In sensory evaluation, koji-treated hydrolysate showed higher overall acceptance than other hydrolysates, however it showed lower overall acceptance than commercial fermented soy sauce.
채희정,안만진,김민홍 ( Hee Jeong Chae,Man Jin In,Min Hong Kim ) 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.40 No.5
Enzymatically hydrolyzed vegetable protein (eHVP) was produced from soy protein using proteases, and the physicochemical properties were examined. Soy protein hydrolysate of 60% protein and 50% degree of hydrolysis was useful for the base of savory ingredients. The Maillard-reacted and flavoring compound-added hydrolysate had improved flavor. It was for enzymatically hydrolyzed soy sauces and dehydrated seasonings. ISP hydrolysate of low molecular weight (MW∼250) and high protein content (85%) was suitable for special uses such as infant diets, sports nutrition, and medical diets. The eHVP gave no limitation of dosage in the formulation as a flavor enhancer. The byproduct of protein hydrolysis was found to have high content of fiber (21%) and to have potential for the use as dietary fiber or bulking agents.
메디컬 스킨케어종사자의 고객지향성과 조직유효성의 관계에서 심리적자본의 매개효과
채희정 ( Hee-jeong Chae ),김주연 ( Ju-youn Kim ) 한국미용학회 2021 한국미용학회지 Vol.27 No.1
The purpose of this study is to understand the mediating effects of psychological capital on the relationship between customer orientation and organizational effectiveness of medical skincare employees. After explaining the purpose of this study to total 330 medical skincare employees working in Seoul, Gyeonggi, and Incheon region from February 9<sup>th</sup> 2020 to March 31<sup>st</sup> 2020, total 330 questionnaires were distributed through online/offline. After excluding 37 questionnaires with no responses or insincere responses, total 293 questionnaires were used for the final analysis. The collected data was analyzed by using the SPSS WIN 21.0 Program, and the results of the analysis are as follows. First, the level of customer orientation, psychological capital, and organizational effectiveness of medical skincare employees was highly shown in the order of psychological capital, customer orientation, and organizational effectiveness. Second, in the results of researching the effects of customer orientation of medical skincare employees on the organizational effectiveness, the considerate/voluntary customer orientation and transactional customer orientation had positive(+) effects on the organizational effectiveness. Third, in the results of researching the effects of psychological capital of medical skincare employees on the organizational effectiveness, the subfactors of psychological capital such as future hope, target hope, and resilience in order had positive(+) effects on the organizational effectiveness. Fourth, the psychological capital showed the partial-mediating effects on the relationship between customer orientation and organizational effectiveness of medical skincare employees. In order to induce the job satisfaction and organizational commitment of medical skincare employees within dermatologist’s clinic, it would be necessary to utilize the internal educational programs and mentoring program for raising the psychological capital, and also to select the employees with high-level customer orientation.
채희정(Hee-jeong Chae) 대한환경위생공학회 2009 대한환경위생공학회지 Vol.24 No.3
The study has analyzed impacts and intensity of weather that affect PM₁? concentration based on PM₁? forecast conducted by the city of Seoul in order to identify ways to improve the accuracy of PM₁? forecast. Variables that influence PM₁? concentration include not only velocity and direction of the wind and rainfalls, but also those including secondary particulate matter, which were identified to greatly influence the concentration in complicated manner as well. In addition, same variables were found to have different impacts depending on seasons and conditions of other variables. The study found out that improving accuracy of PM₁? concentration forecast face some limits as it is greatly influenced by the weather. As an estimation, this study assumed that basic research units and artificially estimated pollutant emissions, study on mechanisms of secondary particulate matter productions, observatory compliment, and enhanced forecaster's expertise are needed for better forecast.
채희정(Chae Hee jeong) 충북대학교 법학연구소 2014 과학기술과 법 Vol.5 No.1
In modern society, the communication by internet plays very important roles in many aspects. Although there are many positive aspects, there are many negative aspects in internet. So we can secure diversity, liberty in society, consensus, solidarity and democratic atmosphere. This article examines the online defamation law and criticizes the recent proposals for its reform in Korea. Recently, as internet is becoming common method of communication, we can experience cyber defamation on web space so often, and be victim of cyber defamation. so because of this phenomenon and serious results of defamation victimization on cyber space, there are many kinds of opinions that new responsive means have to be taken to this problem, for example, system to open real name about internet users,more severe criminal punitive methods. Also an internet total information provider, as an intermediary of uploadings on the Internet, may be liable in torts jointly with the person directly uploading it. In case where requirements of recognition and avoidance possibility are fulfilled, the above provider is liable in torts by non-action. The Supreme Court, in this case, decides legal ground and requirements for which the above provider burdens tort liability about uploadings on the Internet containing defamatory contents. The Majority Opinion holds that in case where the recognition of an existence and unlawfulness of uploadings appears obvious; and its management and control is feasible technologically and financially, the above provider has duty of care to deleting the uploadings. But the key point to solve these serious problems is that we must find solution to secure liberty of speech or expression, simultaneously to secure safety of cyber space, because two aspects has same important meaning with us.
단백질 분해효소로 원료 처리하여 제조한 효소분해 간장의 특성
채희정(Hee-Jeong Chae),인만진(Man-Jin In),김민홍(Min-Hong Kim) 한국식품영양과학회 1997 한국식품영양과학회지 Vol.26 No.5
탈지 대두박에 두종류의 단백질 분해효소를 처리하여 식물 가수분해 단백을 제조하고, 마일러드반응과 조미 과정을 통하여 효소분해 간장을 만들어, 이를 양조간장과 혼합하여 효소분해 혼합간장을 제조하였다. 효소분해 간장과 효소분해 혼합간장의 특성과 관능을 시판 중인 양조간장, 저염 간장, 산분해 혼합간장과 비교하였다. 효소분해 간장은 양조간장에 비하여 염 농도와 총 질소 함량의 조절이 용이하나 상대적으로 낮은 단백질 가수분해도로 유리아미노산의 함량이 낮았다. 그러나 관능검사의 결과는 맛과 전체적인 수용도에서 양조간장과 유의적인 차이가 없어 기존의 양조간장과 함께 사용되어 저염 및 고단백 특급 간장의 제조에 응용될 수 있는 가능성을 나타내었다. Enzymatically hydrolyzed soy sauce(eHSS) was prepared by the treatment of defatted soy flake using two types of proteases, followed by maillard reaction and formulation with some ingredients. The eHSS was mixed with fermented soy sauce(FSS) to make enzymatically hydrolyzed mixed soy sauce(eHMSS). The properties and sensory characteristics were evaluated and compared with commercially available soy sauces. The control of salt and total nitrogen contents in eHSS and eHMSS was easy, and the production of soy sauce of low salt and high protein was possible. However, the free amino acid content of eHSS was lower than FSS, due to lower degree of hydrolysis. In sensory evaluation, the eHSS have no less taste and overall acceptance than FSS. Consequently, the eHSS and eHMSS have the potential for use with FSS to produce high quality soy sauce of low salt and high protein contents.