마이크로파 가열방법에 따른 감자전분의 산 가수분해 특성

최옥자 順天大學校 1991 論文集 Vol.10 No.1

마이크로파 가열방법에 따른 감자전분의 특성 차이를 검토하기 위하여 마이크로파 가영방법을 달리한 각각의 전분에 산처리를 하여 이화학적 성질을 비교분석한 결과는 다음과 같다. 1. 생전분 및 마이크로파 가열 전분의 산처리 과정을 현미경으로 각각 관찰하였을때 산처리 6일째 부터 각 전분 입자의 분해된 조각들이 관찰되었고, A군은 마이크로파 가열시간이 길수록 생전분 보다 입자의 분해정도가 더 많이 확인되었으며, B군은 마이크로파 가열시간의 경과에 의한 차이는 나타나지 않았다. 2. X-ray 회절도는 산처리 기일이 길어짐에 따라 각 전분의 peak강도가 증가 되었고 A군은 마이크로파 가열에 의하여 소실되었던 회절각도(2θ) 5.4°에서의 회절선이 산처리에 의하여 나타났으며, A군의 peak 회절강도가 B군의 회절강도 보다 산처리에 의하여 더 뚜렷하게 나타났다. 3. 각 전분은 산처리 시간이 경과함에 따라 요오드반응 및 아밀로오스 함량은 감소되었도, 동일한 산처리 시간에서 생전분에 비하여 A군은 마이크로파 가열시간이 길수록 요오드반응 및 아밀로오스 함량은 감소하였고, B군은 증가하는 경향을 보였다. 4. 각 전분의 가열에 의한 광투과도는 산 처리 시간이 경과함에 따라 증가하였고 마이크로파로 가열한 A군, B군 전분은 마이크로파 가열방법에 관계 없이 생전분 보다 낮았다. 5. 각 전분의 효소에 의한 가수분해율은 산처리 시간이 길수록 증가하였고 생전분에 비하여 A군은 동일한 산처리 시간, 효소반응 시간의 조건에서 마이크로파 가열시간이 길수록 효소에 의한 가수분해율은 증가 하였으나 B군은 상반되는 결과를 나타냈다. period of lintnerization takes longer, X-ray diffraction pattern of A Group get the more apparent intensity than that of B Group. 3. As the period of lintnerization takes longer, both blue value and amylose content has decreased in each group. Within the given period of lintnerization, both blue vlaue and amylose content in A Group has decreased as the microwave heating time takes longer. On the other hand, vice versa in B Group. 4.As the period of lintnerization takes longer, light transimittance by heating has increased in each group, but that of both A and B Group (by microwave heating) is lower than that of Raw Potato Starch. 5. As the period of lintnerization takes longer, the ratio of enzamatic hydorlysis has increased in each group. Within the given period of both lintnerization and enzymatic incubation, A Group showed the more ratio of enzymatic hydrolysis than Raw Potato Starch did. But vice versa in B Group.two types of potato starch are prepared;some of raw potato starch is heated with microwave (A Group), some of potato starch is isolated from potatoes heated with microwave (B Group). Both groups are respectively exposed to the microwave energy in 560W, 2,450 MHz oven for 0, 120 and 300 seconds. The lintnerization of both Raw Potato Starch, and Potato Starches heated with microwave which are A Group and B group, is done by 2.2N Hcl squeous solution at 35℃ for 16 days. The results are as follow as; 1. During the lintnerization, when starches are put under the microscope, starch granules remain somewhat transformed from the sixth day. As the microwave heating time takes longer, A Group is more transformed than Raw Strach. But B Group scarcely makes any difference in proportion to the microwave heating time. 2. During the lintnerization, the intensity of X-ray diffraction pattern in each group has increased. As the The purpose of this study is to investigate the properties of potato starches through an acid hydirolysis in microwave heating method. For this experiment,

제분방법에 따른 분질, 연질 및 경질미 가루의 이화학적 특성

최옥자,정희남,심기훈 한국식품저장유통학회 2015 한국식품저장유통학회지 Vol.22 No.2

This study investigated the physicochemical properties of three different types of rice flour prepared via dry and wet milling. The powder, soft, and hard-types of rice flour were Suwon No. 542, Suwon No. 541, and Unbong No. 30, respectively. The analysis of the proximate compositions of the different types of rice flour showed that their moisture content was 7.03~7.99%, their crude protein was 7.94~8.35%, their crude lipid was 0.71~1.49% and their crude ash was 0.25~0.82%. For the Hunter’s color values, the L value was highest in the wet-milled rice flour, the a value was highest in the dry-milled rice flour, and the b value was highest in the dry-milled rice flour. All the samples showed distinctive rice starch particles in the particle analysis using scanning electron microscope. The dry-milled rice flour showed the greatest amount of irregular particles and the coarsest texture. The water absorption and water solubility indices were higher in the wet-milled soft- and hard-type rice flour. The crystallinities of the samples by X-ray diffractography were all A-type, but the crystallinity of the dry-milled hard-type rice flour was higher in diffraction degree. For the amylogram properties, the wet-milled soft-type rice flour showed the highest maximum viscosity, breakdown and setback. In the meanwhile, the dry-milled soft-type rice flour showed the highest initial pasting temperature, onset, peak, and end temperatures despite of the reverse enthalpy.

초등학교 5 학년 자연과 실험 수업에 대한 문화기술적 연구

최옥자,백성혜,김효남 한국초등과학교육학회 1999 초등과학교육 Vol.18 No.2

The most of elementary school science textbook contents are composed of observation and experiment activities. When students study natural phenomena, observation and experiment are strongly emphasized to improve understanding of scientific concepts and inquiry abilities. The purpose of this study is deep understanding about experimental science classes. This ethnographic study is conducted by observations of experimental science classes in natural setting and interviews of teachers, students of the 5th grade. The conclusions of this study are as follows: First, the general process of the elementary science experimental classes is 'identifying learning purposes→planning experiments→predicting the results→experimenting→summarizing the results.' The experiments are conducted by group activities and the teachers conceived that the most difficult step considered by students is 'planning experiments'. Second, students like hands-on activities, but they feel difficulty on less guided experiments. Students perform results oriented-activities. Third, in group activities, students prefer to work with the same gender or collaborative peers.

제분방법을 달리한 분질미, 연질미 및 경질미를 이용한 잉글리쉬 머핀의 품질특성

최옥자,심기훈,마은빛,이슬,손경숙,정희남,Choi, Ok-Ja,Shim, Ki-Hoon,Ma, Eun-Bich,Lee, Seul,Son, Kyeong-Suk,Jung, Hee-Nam 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.5

This study investigated the quality characteristics of English muffins made rice flour created using different grinding methods (DPR: powdered type rice flour by dry milling. DSR: soft type rice flour by dry milling. DHR: hard type rice flour by dry milling. WPR: powdered type rice flour by wet milling. WSR: soft type rice flour by wet milling. WHR: hard type rice flour by wet milling). The volume, volume expansion, and specific volume were the highest in WPR. The shape and cross section indicated that WPR, WSR and DPR were the best quality. The L value was the highest in DHR, the b value was the highest in DPR. Hardness, gumminess and chewiness were the lowest in WPR, and the highest in DHR. According to result of the sensory evaluation, the color, flavor, appearance, texture and overall acceptability were the highest in WPR, while the taste preference was the highest in WSR. 분질미, 연질미 및 경질미 쌀 품종을 건식제분과 습식제분 방법으로 제조한 쌀가루의 bakery 제품 활용도를 알아보기 위해서 제조한 잉글리쉬 머핀의 품질특성을 비교한 결과는 다음과 같다. 각각의 쌀가루로 제조한 잉글리쉬 머핀의 무게는 시료간에 유의한 차이가 없었고, 부피, 부피팽창율 및 비용적은 습식제분 분질미 쌀가루를 이용한 잉글리쉬 머핀에서 가장 높았으며, 건식제분 경질미 쌀가루로 제조한 잉글리쉬 머핀에서 가장 낮았다. 외관과 단면 형태를 살펴본 결과, 습식제분 분질미와 연질미 그리고 건식제분 분질미를 이용한 잉글리쉬 머핀이 가장 좋게 나타났다. 색도 측정 결과, L값은 건식제분 경질미를 이용한 잉글리쉬 머핀이 가장 높았고, b값은 건식제분 분질미를 이용한 잉글리쉬 머핀이 가장 높았다. 경도, 점착성 및 씹힘성은 습식제분 분질미를 이용한 잉글리쉬 머핀에서 가장 낮아 부드러웠고, 건식제분 경질미 쌀가루를 이용한 잉글리쉬 머핀에서 가장 높아 단단하게 나타났다. 관능검사 측정 결과, 색, 향미, 외형, 질감 및 전체적인 기호도는 습식제분 분질미 쌀가루를 이용한 잉글리쉬 머핀이 가장 높게 나타났고, 맛에 대한 기호도는 습식제분 연질미 쌀가루를 이용한 잉글리쉬 머핀이 가장 높게 나타났다.

연하 장애가 있는 영아에서 나타난 미만성 흡인성 세기관지염 1례

최옥자,김봉성,박성혜,홍수종 대한소아청소년과학회 2000 Clinical and Experimental Pediatrics (CEP) Vol.43 No.6

Diffuse aspiration bronchiolitis is defined as a clinical entity characterized by a chronic inflammation of bronchioles caused by recurrent aspiration of foreign particles. Clinical symptoms are bronchorrhea, bronchospasm, and dyspnea, and chest radiographs show the presence of regional or disseminated small nodular shadows and hyperlucency. Chest CT should help in detecting diffuse nodular shadows of bronchiolitis. Pathologic findings of diffuse aspiration bronchiolitis are characterized by localization of chronic mural inflammation with foreign body reaction in bronchioles. Recurrence of small amounts of aspiration might play an important role in the pathogenesis of diffuse aspiration bronchiolitis. We report a case of diffuse aspiration bronchiolitis in a 4-month- old female infant who had recurrent aspiration due to dysphagia and presented with recurrent fever, dyspnea and wheezing. She showed typical radiologic and histologic findings compatible to diffuse aspiration bronchiolitis. She was improved with treatment of nasogastric tube feeding. We emphasize the importance of recognizing this disease entity and differentiating it from pulmonary diseases associated with bronchospasm. 본 증례는 연하 장애가 있는 환아에서 지속적 반복적 흡인에 의하여 호흡곤란과 천명을 보이는 세기관지염이 발생하였고 입으로 먹으면서 흡인성 폐렴이 반복되었던 환아로, 비위관을 통해 영양을 공급하면서 증상이 호전되었다. 연하 장애를 가진 환아에서 특히 음식을 먹는 것과 관련되어 호흡기 증상을 보이면서 본 증례와 같은 고해상 흉부 단층촬영상 미만성의 작은 결절소견을 보일 경우에 미만성 흡인성 세기관지염을 감별 진단해야 할 것으로 생각한다.

건강가정지원센터의 네트워크 특성이 사업성과에 미치는 영향 연구

최옥자,박현식 한국가족자원경영학회 2013 가족자원경영과 정책 Vol.17 No.4

구연 : 순환기 ; 지지 간호가 관상동맥 조영술 후 관상동맥 질환자의 질병관련 지식과 환자 역할행위 이행에 미치는 효과

최옥자,조복희,정명호,홍영준,박형욱,정선영,김인수,이두환,박수환,김정훈,김주한,김원,안영근,조정관,박종춘,강정채 대한내과학회 2005 대한내과학회 추계학술대회 Vol.69 No.10

국내산 야생녹차 및 발효차의 특성

최옥자 순천대학교 남도문화연구소 2004 南道文化硏究 Vol.10 No.-

옥수수,감자 및 고구마 전분의 pH 에 따른 점도 특성

최옥자,신말식,조성효 한국가정과학회 2000 한국가정과학회지 Vol.3 No.1

옥수수, 감자, 고구마 전분현탁액에 가열 전·후 산을 첨가하여 pH 4.0∼5.0으로 하였을 때 아밀로그라프에 의한 호화특성과 Brookfield 점도계로 측정한 점도 특성은 다음과 같다. 산 첨가에 따른 옥수수전분, 감자전분, 고구마전분의 아밀로그라프에 의한 특성은 가열전에 산을 첨가하였을때 호화개시온도가 대조군보다 상승되었고, 감자전분의 호화개시온도 상승이 가장 컸다. 각 전분의 점도는 pH가 낮아질수록 감소하였는데 옥수수전분의 경우 가열 전·후와는 관계없이 점도변화가 가장 적었다. 가열전 산을 첨가하였을 때 consistency(C-H), setback(C-P)은 증가하였고, breakdown(P-H)은 감소하였다. 가열 후 산을 첨가한 경우는 consistency(C-H), setback(C-P)은 감소하였고, breakdown(P-H)은 증가하여 가열전과 가열후 산첨가의 결과는 다르게 나타났다. 산에 의한 점도의 변화정도는 감자전분, 고구마전분, 옥수수전분 순으로 크게 변화하였다. 가열전 산을 첨가하여 일정온도까지 가열하여 Brookfield점도계로 점도를 측정한 경우 pH가 낮을수록 점도는 전체적으로 낮게 나타났으나, 가열에 따른 냉각점도는 가열온도가 높을수록 pH의 영향에 따른 냉각점도의 감소가 뚜렷하게 나타났다. 가열 후 산을 첨가하여 냉각점도를 측정한 경우 가열전 산첨가에 비하여 옥수수전분과 고구마전분은 전반적으로 점도가 높은 경향이었다. This study was perfomed to search for how properties of the starch viscosity appear in different qualities, when acetic acid is added. For this study, corn starch which belongs to A-type, potato starch to B-type, and sweet potato starch to C-type were chosen as an experimental material, which was added to acetic acid controlled as pH 4.0, 4.5, and 5.0 at the time of before and after heating. After that, the viscosity properties of each starch was analyzed using Amylogram and Brookfield viscometer. As a result, the viscosity was shown high in an order of potato, sweet potato, and corn starch. According to addition of acetic acid, the viscosity appeared to be low. The viscosity differences of before and after heating when the acid is added were shown as follows : Amylogram shows that the lower the pH is. the lower the viscosity is when the acid is added before-heating. In case the acid is added before-heating, gelatinization temperature, consistency and setback was increased, but breakdown decreased. In case the acid is added after-heating, the viscosity goes down as soon as it is added meanwhile consistency and setback was decreased, but breakdown increased. Such proportus of the viscosity show a conspicuous variation in an order of potato, sweet potato, and corn starch. Brookheld viscometer shows that the lower the apparent viscosity is, the lower pH is at the time of before-heating when the acid is added. In case of after-heating, when the acid is added, the apparent viscosity shows a higher inclination than that of before-heating in corn starch and sweet potato starch.

高句麗 古墳壁畵(舞踊塚, 三室塚, 四神塚, 角抵塚)에 나타난 韓國古代服飾에 對한 考察

崔玉子 세종대학교 1981 세종대학 논문집 Vol.8 No.-