오징어 먹물 첨가량에 따른 먹물떡의 기호도 및 품질 특성

임영희,김미원,김애정,김명희 동아시아식생활학회 1999 동아시아식생활학회지 Vol.9 No.4

To make rice cake with squid ink, the squid ink dilulted in fifteen times was added to rice flour in the ratio of 0%, 2%, 4%, 6% and 8% respectively. Then, the squid inky rice cake was tested in physical function and chromaticity, Rheometer test was also included in this experiment. In physical function test, it showed that the inky rice cake with 6% and 8% ratio was the best in preference. In the chromaticity test, as the adding ratio of squid ink increases, the brightness decreased. The red and yellow brightness of 8% inky rice cake showed high. The results of rheometer test are as follows. In hardness, the inky rice cake with 2% adding ratio was high and the 6% inky rice cake was low. In cohesiveness, the 0% inky rice cake was high and the 8% inky rice cake was low. In gumminess, the 2% inky rice cake was high and the 6% inky rice cake was low. In brittleness, the 2% inky rice cake was high and the 6% inky rice cake was low. With correlation analysis, I could reach the following. The overall quality of inky rice cake was correlated with all test items except chewiness, The moistness was correlated with flavor, grain and chewiness. Also, the 8% inky rice cake was correlated with the inky rice cakes with the other adding ratios in all aspects of test. Futhermore, in the results of rheometer test, the hardness was correlated with the other three kinds of characteristics.

蠶桑産物에 관한 연구경향 : 1980년대 이후 문헌을 중심으로

임영희,김미원 대전대학교 생활과학연구소 1999 생활과학연구 Vol.5 No.-

The studies of silk yarn products have been made since 1960. Still the study on non fibrous functional foods was not included in those studies. Recently, research activities about functional foods are going on progress. Upon examination of the study made after 1980, thirteen topics were related to mulberry leaf and adult diseases, and effect of Cd & Pb containded in drinking water. The studies of mulberry trees have been made in various way and fifty two studies are presented. Mulberry tree is a plant belongs to family of mulberry tree. The special feature is that the leaf has saw-tooth and the branch does not have thorn. There are ten different kinds of mulberry trees including Morus alba Linne distributed in Korea and China. About eighteen topics were related to silkworm and mulberry. In conclusion, the study about functional products use to utilize silk yarn products has not been made sufficiently, even almost no data presented. Various functional foods such as mulberry leaf tea and mulberry leaf noodles should be studied and developed.

승검초 첨가에 의한 경단의 특성 변화에 관한 연구

임영희,김미원,김애정 동아시아식생활학회 1999 동아시아식생활학회지 Vol.9 No.1

This study attempted to examine the effect on sensory characteristics and texture of Kyongdan in various volumes of adding Sungumcho power. The results are summarized as follows. 1. Sensory evaluation; The best recipe of Sungumcho Kyongdan was Sungumcho powder 1%, 2%, 3%. 2. The result of rheometer test was 1%, 2%, 3%, 4%, 5% Sungumcho Kyungdan were stabler than 0%.

각종 전분의 이화학적 특성 및 가공식품의 이용에 관한 고찰 : 국내 학회지를 중심으로

임영희,김미원 대전대학교 생활과학연구소 2000 생활과학연구 Vol.6 No.-

Literatures about starches have been published on the journal of association from 1970th to 2000. Study of acorn starch studied steadly from 1970th and trend of these studies was mainly about physio-chemical nature, physical characteristics, molecular structure and functional characteristics. Studies of corn starch are total 12 articles and was started from 1980th. Cowpea starch and mung bean starch were studied comparatively and studied mostly about physio-chemical characteristics and reology. Studies of chestnut starch started since 1990th and chestnut starch is expected to large amount of consumption due to possibility of being made to chestnut jelly. In addition, there are 8 articles about bean starch from 1980th, and studies about rice starch were studied simultaneously. Reserches for potato and sweet potato starch were also carried out, and potato starch was studied about gelatinization and starch jelly, and studies of sweet potato was mostly about physio-chemical characteristics. And Studies of sweet potato were started at 2000. The other studies of starch were about barley starches, yam starch, buckwheat starch, starch, and arrowroot starch.

식용 유지류의 연구에 관한 문헌 고찰 : 국내 학회지를 중심으로

임영희,김미원 대전대학교 생활과학연구소 1998 생활과학연구 Vol.4 No.-

Based on the yearly research trends of edible oil and fat, a study on acidification degree and oxidation stability of an anti-oxidizer has been progressed since 1970's and a study on composition of T.G and fatty acid was prosperous in 1980's and has been progressing until 1990' s. A study on replacement for oil and fat, hardened oil, and mixed oil has been progressed actively from the beginning of 1990's, because a development of processing technology for edible oil and fat, a development of specific replacement for oil and fat, and an application of a natural anti-oxidizer became imminent. An applicable technology of the natural anti-oxidizer is imminent as the price of the natural anti-oxidizer is usually higher than that of synthetic anti-oxidizer and the natural anti-oxidizer also has lower efficiency. A study on flavor stability has progressed actively in 1990's and a study on metabolism and nutrition of fat, and production and quality of edible oil has been progressing since 1980' s steadily. According to the yearly reserch frequency of the main edible oil and fat, the research has been made in the order of frequency of soybean oil, perilla oil sesame oil, corn oil, rice bran oil and palm oil. Especially, a research on soybean reserch has been made in the order of frequency of soybean oil, perilla oil sesame oil. corn oil, rice bran oil and palm oil. Especially. a research on soybean oil has started from 1970's and a reserch on perilla oil and sesame oil has been established since 1980' s steadily. Besides, as development of replacement for edible oil became imminent, wheat germ oil, lineseed oil, camellia oil, garlic seasoning oil, and etc have been reserched and developed.

대전대학교 기숙사 식당의 급식만족도 조사

임영희,김미원,곽현옥,박상현 대전대학교 생활과학연구소 2002 생활과학연구 Vol.8 No.-

This study aimed at examining the foodservice satisfaction on dormitory restaurant by gender, age, college. The subjects of the study were 236 students living in the dormitory of Daejeon University. The survey was conducted between June 4 to June 12, 2002. The data was collected by survey and- was analyzed by SPSS package. The evaluation of the foodservice satisfaction by gender, showed that answers of the most students were below average. Generally, male students were more satisfied than females. The evaluation of the foodservice satisfaction by age, showed that younger students were more disatisfied than older students. The results suggest that food preference of subjects should be considered in meal planning and various cooking method should be utilized to enhance taste of foods for better foodservice. The management of the foodservice will be made efforts to improve the quality of foodservice on the basis of these results.

식용대두유에 대한 뽕잎추출물의 항산화 작용

김미원,안명수,임영희 한국식생활문화학회 2003 韓國食生活文化學會誌 Vol.18 No.1

Recently, the concern about safety and functional substances of foods are increased therefore antioxidant substances and plants which had pharmacological effect have been studied actively. It has been known that the mulberry leaf is effective in curing many diseases. Nowaday, the pharmachological effects of mulberry leaves on diabetes mellitus and their usage for many aspects were confirmed. Mulberry leaves are known for effective in prevention of diabetes mellitus, because of specific amino acids and fibers. In this study, methanol, hexane, chlorform, ethyl acetate, and butanol extracts obtained from mulberry leaves were added to soybean oil and they were stored for 30 days at 60±2℃ and peroxide value(POV) and conjugated diene value(CDV) were measured periodically. Results of this study were obtained as follows; 1. The POV of soybean oil after the addition of each mulberry leaves powder(MLP) extracts generally enhanced as the storage time was prolonged, so the POV of all samples was reached higher than 100meq./kg.oil after 10 days storage without the addition of butanol, methanol, ethylacetate, hexane extracts at 0.1% level. Especially, the POV of soybean oils including butanol extract was 87.35meq/kg.oil after 10 days storage and antioxidant activity of butanol extract was shown to be superior to that of BHT. The pattern of the changes of the CDV of soybean oil after the addition of MLP extracts at 0.02%, 0.05% and 0.1%, respectively, were almost constant during 10 days of storage and then rapidly increased during the rest of experimental periods. During 10 days of storage in case of 0.1% adding level, the antioxidant activities of the butanol extract was superior to that of the each MLP extracts.

해양 심층수 및 염을 이용한 식빵의 품질 특성

김미림,정지숙,이명희,이기동 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2003 한국식품저장유통학회지 Vol.10 No.3

해양 심층수는 일본, 미국 등에서 200m 이하의 심해에서 취수되고 있으며, 물의 특성으로 부영양성, 저온안정성 및 청정성을 들 수 있다. 본 연구에서는 발효빵의 효모증식에 대한 해양 심층수와 그 염의 효과에 대해 조사하였다. 해양심층수와 심층수염을 첨가하여 발효한 빵의 부피증가율은 증류수만을 사용한 빵보다 높게 나타났다. 또한 해양 심층수를 이용한 식빵의 기공 형태는 증류수로 제조된 식빵의 기공보다 둥글고 일정하였다. 한편, 식빵의 전반적인 기호도에서 증류수와 심층수염을 혼합하여 첨가한 식빵이 6.56으로 가장 높은 관능평점을 나타내었다. Deep seawater in pumped up about 200 m water depth, which has characteristics of rich nutrients, low temperature and cleanness. This study was performed to investigate the effect of deep seawater and deep seawater salt on the yeast growth of fermented bread. The rate of increase in volume of groups added with deep seawater and deep seawater salt was higher than that of groups added with distilled water. The pore pattern of groups added with deep seawater was more regular than that of groups added with distilled water. In sensory property, the bread added with distilled water and deep seawater salt has the highest score (6.56) in overall acceptability.

Pseudomonas sp. EL-G527에 의한 환경친화성 생물계면활성제의 생산최적조건

차미선,임은경,이근희,조순자,손흥주,이상준 한국환경과학회 2002 한국환경과학회지 Vol.11 No.3

A biosurfactant-producing microorganism was isolated from activated sludge by enrichment culture when grown on a minimal salt medium containing n-hexadecane as a sole carbon source. This microorganism was identified as Pseudomonas sp. and it was named Pseudomonas sp. EL-G527. It's optimal culture condition is 2% n-hexadecane, 0.2% NH_4NO_3, 0.3% KH_2PO_4, 0.3% K_2HPO_4, 0.02% MgSO_4·7H_2O, 0.0025% CaCl_2·6H_2O, 0.0015% FeSO_4·7H_2O in 1ℓ distilled water and initial pH 7.0. Cultivation was initiated with a 2% inoculum obtained from starter cultures grown in 30 ㎖ of the same medium in 250 ㎖ flask. They were cultivated at 30 ℃ in reciprocal shaking incubator and the highest biosurfactant production was observed after 4 days.

대장균에서 대량 생산한 B형 간염바이러스 X 단백질의 발현 특성

정미경,민성식,이희구,오은숙,이혜경,이태규,임종순,박순희 大韓免疫學會 1996 大韓免疫學會誌 Vol.18 No.4

The X protein of human hepatitis B virus (HBx) consists of 154 amino acids and transactivates various cellular and viral promoters and enhancers. This protein has been also implicated in virus-mediated oncogenesis of hepatocytes. However, there are still controversial reports on its mechanism related to its oncogenicity. To elucidate the presence of any correlation between immune responses against HBx protein and hepatitis pathogenicity, convenient sources for recombinant HBx protein and anti-HBx antibodies are necessary. Three recombinant vectors were constructed to express the X open reading frame (ORF) of hepatitis B virus in E. coli. Recombinant E. coli transformed with one of these plasmid, pET- AX plasmid, which containd X ORF deleted in N-terminus, did not produce HBx protein. However, when X ORF containing 154 amino acids was cloned in pET, the HBx protein was produced. A GST fusion protein containing 146 amino acids encoded by ORF X was also successfully expressed. This protein was produced in large quantities of more than-60% of total proteins However, nonfused HBx protein was produced in small quantities. As both proteins were produced in inclusion bodies, HBx recombinant GST-fusion protein was further proccessed for purification. GST-X fusion protein was solubilized by sarkosyl. The solublized protein was purified by affinity to glutathione sepharose bead. The purified HBx protein was fairly good immunogen eliciting good humoral immune responses in mice. We produced polyclonal antibodies against HBx recombinant proteins and confirmed the specificity of the antibodies.