한국산 평지 종실 단백질의 Phytate 제거에 관한 연구 : 제1보 . 평지 종실 단백질과 Phytate 의 용해도에 대한 pH 와 염류의 영향 Ⅰ. Effects of pH and Salts on Protein and Phytate Solubility of Defatted Rapeseed Flour

허채옥,양차범 한국농화학회 1986 Applied Biological Chemistry (Appl Biol Chem) Vol.29 No.2

Proteins in Korean rapeseeds, as in many other plantseeds, are usually bound to phytate molecules. These phytate-bound proteins are of little value as foodstuffs because of their poor solubility in digestive systems. Therefore it is necessary to remove phytates from proteins in order to convert these proteins io a useful foodstuff. In the work, an efficient procedure for removal of phytates from defatted Korean rapeseed was found. The influence of pH on the solubility of protein and phytate of rapeseed flour showed that the former was the lowest at pH 5.0 and began to increase as pH further raised. Meanwhile, the latter was the highest at pH 6.0, however, it was decreased abruptly at alkaline pH, especially to content of 1.3% at pH 11.5. The solubility cf protein was relatively high in NaCl aqueous solution at pH 6.0∼8.0, and did not male any noticeable difference depending on NaCl concentration. On the other hand, the solubility of phytate was high at pH of below 6.0 showing an abrupt decrease at pH of above 6.0. The solubility of protein in CaCl₂ aqueous solution was highest at pH 6.0∼8.0, however, there was no significant change at the whole range of tested pH of the solution. A maximum solubility of phytate was shown at pH 3.0∼4.0. And it was decreased abruptly at a higher pH of the above range and also decreased at a lower pH with higher CaCl₂ concentration. The solubility of phytate in Na₂SO₃ aqueous solution was highest at pH 5.0∼8.0. As the concentration goes up the maximum value of solubility was found to move to higher pHs. Depending on the concentration of Na₂SO₃, the decreasing pattern was changed in an alkaline solution. The solubility of phytate in the solution containing low concentration of Ca^(2+) ion was low in all treatments at pH of above 7.0 and showed the maximum value at low pH as Ca^(2+) ion concentration increases. The solubility of protein at pH 11.5 showed the highest value in 1mM Ca^(2+) ion solution.

우리의 미식관광

허채옥 동아시아식생활학회 2012 동아시아식생활학회 학술발표대회논문집 Vol.2012 No.11

전통 보양식 사골고음국

허채옥 대한영양사회 2000 國民營養 Vol.220 No.-

日帝下(1920~30年代) 朝鮮과 臺灣 그리고 프랑스와 독일 受刑人의 食品供給狀況 比較

허채옥 동아시아식생활학회 2003 동아시아식생활학회지 Vol.13 No.4

This study reviewed the prisoners' dietary life status under the world panics and Japanese food shortage based on the data of the 1920-1930's prisons' main dish supplies in Chosun, Shinchu boys' prison in Taiwan, Franue correction center in France and Moabit detention house in Germany. 1. The status of main dish food supply of Chosun prisons in 1920-1930's was as follows: 1) Meals were provided with 12 rates depending on the working activities. There were big differences in energy supply between 1^(st) rate of 6045.0kcal in the Mockpo prison and 12^(th) rate of 1855.8kcal in the Masan prison in accordance with the grain supply ratio and the diet rates. 2) The average ratio of energy provided with protein, fat and carbohydrate(PFC ratio) was 20.0: 20.2: 59.8. The supplies of protein and fat were relatively high because main dish was mostly composed of soybean. The soybean was used in 20~60% of main dish in prisons except Gaesung. 3) It was estimated that PFC ratio(8.3: 8.1: 83.6) in Gaesung boys' prison was not appropriate for growing boys because the soybean supply was low. 2. The overall comparison of nutrition supply of prisons in Chosun, Taiwan, France and Germany was as follows: 1) The dally supplies of energy in Keongsung prison was 3966.5kcal, of which the PFC ratio was 18.9: 16.6: 64.5. This showed that the PFC ratio seemed to be balanced, even though the total amount of energy is too high and the ratios of protein and fat were somewhat high and somewhat low, respectively. 2) The main dish of the Taiwan boys' prison was provided with 6 rates and the side dish in the form of weekly cycle menu. The energy intakes from 1^(st) rate of 2862.9kcal to 6^(th) rate of 1388.9kcal were not quite enough for growing boys. It was estimated that the amounts of protein and fat taken were small but the quality was not that bad because animal protein such as pork, small fish and fried tofu were supplied. 3) In the French Frenue correction center and the German Moabit detention house, the daily total amounts of energy were 2771.3kcal and 2678.7kcal, respectively, which was estimated as appropriate compared with standard energy amount of 3000kcal at that time and the current energy RDA of 2500kcal for adult. The ratio of PFC was 16.2:12.0: 71.8 in Frenue correction center and 12.4: 14.3: 73.3 in Moabit detention house, which showed that the amount of fat was slightly lacked. From this study, it was suggested that the prisons in Chosun and Taiwan under the Japanese rule and European prisons after the world panic were making an efforts to supply prisoners the appropriate amount of energy. The only question remains is that this data may be from only the food supply plan not from the data the prisoners took in real.

조선시대 중기 조리서에 나타난 채소 저장법에 대한 고찰

허채옥(Huh, Chai Ok) 한국식공간학회 2012 식공간연구 Vol.7 No.2

In an effort to compare and analyze the preservation methods for vegetables during the Joseon Dynasty, a study on Jeungbosallimgyeongje, which documents a detailed description of such methods, was conducted followed by a comparison research with Eumsikdimibang, Sallimgyeongje, and Gyuhapchongseo, which were all written before and after Jeungbosallimgyeongje was drafted. The results are as follows: 1. There are 21 types of vegetable preservation methods listed in Jeungbosallimgyeongje, and for the purpose of this study, these methods were categorized in accordance with vegetable types such as fruit-bearing vegetables, leafy vegetables, root vegetables and so forth. 2. In case of the preservation method for fruit-bearing vegetables such as eggplants and cucumbers, they were piled in layers with dry ashes inside a pot and buried into the ground. In addition, white gourds and pumpkins could be stored until the spring when kept in warm places to maintain temperature. 3. Preservation methods for general leafy vegetables are also documented to Eumsikdimibang and Jeungbosallimgyeongje. They were flattened and stored in a hole in the ground. 4. Root vegetables such as radish, turnip and taro were mostly stored in a pit. 5. There were cases where vegetable roots were planted in a pit and their new buds were eaten. It is recorded that the buds from these vegetable roots were tender and tasteful. 6. Another preservation method was drying vegetables. Rapeseed, young garlic stem, lettuce stem, bamboo shoot, pine mushroom, royal fern, and bracken mostly employed the drying preservation method.

Selenium Status of Healthy Women Consuming Different Diets

Huh Chai Ok(허채옥),Claus Leitzmann 韓國營養學會 1993 Journal of Nutrition and Health Vol.26 No.7

제주 향토음식의 현황과 전망

오영주,허채옥 (토론자) 동아시아식생활학회 2001 동아시아식생활학회 학술발표대회논문집 Vol.- No.-

체중조절 내담자의 영양섭취 및 식행동 실태 분석

이보숙,권순형,허채옥,조경련,이영순,김명자,임호남 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.5

[특집 : 급식ㆍ외식산업의 현황과 발전방향] 단체급식소에서 식용유 사용실태 조사 및 식용유를 이용한 음식개발에 관한 연구

이춘자,박혜원,허채옥,김귀영,강명희,조성숙,김선정 한국식품영양과학회 1997 식품산업과 영양 Vol.2 No.2

체중조절 내담자의 영양섭취 및 식행동 실태 분석

이보숙,권순형,허채옥,조경련,이영순,김명자,임호남 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.5

The purpose of this study was to analyze health-related habits, weight control experience and body composition of 344 female students visiting nutrition counselling office. Dietary habits of the subjects were assessed by means of interview with questionnaire and nutrient intakes were evaluated by the simple dictary assessment method. Weight and height were measered to get body mass index(BMI) and waist-hip ratio and their body composition were measured by inbody 3.0.<br/> The obtained results were as follows:<br/> 1) Among students, 14.5% were exercising on a regularly basis, of which the exercies were walking and gymnastic exercise(22.1%), jogging(14.1%), and rope-skipping(4.7%), 48.4% of students were little drinking and 30.5% were once a week and smokers were 4.1%. 2) 28.3% of students were little having breakfast and 15.1% were once or twice a week. Two thirt of total students were not having breadkfast regularly. Also only 59.6% of students were having dinner everyday, which means many of them were even skipping dinner. The reasons why they were not having bareakfast were because they don't have enough time to eat(66.0%) and for a diet(2.8%) and the reasons for skipping dinner were because they were not hungry(23.0%), for the weight loss(18.2%). It was shown that they would skip dinner rather than breakfast for a weight control. 51.6% of students were taking snack 1~2 times a day and 8.3% were having little snack. 55.4% of students were dinning out once a day and 15.4% more than 2 times a day. 3) 46.7% of students were already experiencing weight contral before visiting the counselling office, 78.5% of students tried on one kind of weight control method, 11.4% on two kinds, and 10.1% on more than three kinds. The method they tried for a weight control most was the one food diet using egg, fruits and beans, which is the most popular among them, and the next were an aerobic exercise(23.6%), a diet tried by a famous entertainer (15.5%), and the fasting (14.5%). 4) The average BMI was 21.2 and the body fat rate was 28.1%. As a result of grouping BMI, 12.8% were underweight, 67.6% normal weight, 11.6% overweight and 8% obesity. Less than standard for the body fat fate were 0.6%, 50.6% standard, 48.8% more than standard. 49.2% of students as normal weight on a BMI were assessed the so-called skinny obesity, 50% of consulted students situated fat intra- abdominally at the umbilical level(WHR>0.8). 5) The energy intake was 76.6±17.8% of RDA and constituent ratio of carbohydrate, fat and protein were 64.2±5.2%, 21.6±3.7 and 14.3±2.3%, respectively, which is little over 20% of recommended ratio of fat. Protein and niacin intake were more than 90% of RDA and riboflavin and vit. C were taken more than 100% of RDA. But Fe intake was 69.4±19.3%. Ca 76.6±23.6%, which were the least constituents. There was not remarkable significance between energy intake and nutrient density based on the groups of underweight, normal weight, overweight and obesity of BMI. 6) It was shown that body fat rate had remarkably significant correlation(p<0.000) with BMI(r=0.760) and WHR(r=0.817) respectively, but body fat rate was more correlated with WHR than with BMI. There was not much significant difference between body fat rate and WHR whether they exercised or not. However BMI was significantly higher in the exercise group because one who showed higher BMI started to exercise since they looked fat in appearance and perceived as they were fat.