• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.17-24
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• 1989

Effects of cooking and drying methods on the lipids content and neutral lipid component of shrimp, Metapenaeus joyneri, were investigated. Total lipid content of the fresh shrimp was 6.0%(dry basis), which was not changed significantly depending on the cooking and drying methods. Lipid of the fresh shrimp was composed of 36.8% of neutral lipids, 21.5% of glycolipids, and 41.7% of phospholipids. Freeze dried shrimp was substantially higher in neutral lipid contents but lower in glycolipid and phospholipid contents than hot air dried one. Main components of the neutral lipids were triglycerides, free sterols, free fatty acids and esterified sterols. Freeze dried shrimp contained higher triglycerides contents than hot air dried shrimp, whereas free fatty acids content in hot air dried shrimp was greater than that of freeze dried one due to the decomposition of triglycerides to free fatty acids during hot air drying. Major fatty acid composition of the total lipid were palmitoleic acid, eicosapentaenoic acid and docosahexaenoic acid, and that of neutral lipid were palmitic acid, palmitic acid, oleic acid, eicosapentaenoic acid and docosahexaenoic acid in fresh shrimp.

• Journal of Ginseng Research
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• v.12 no.1
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• pp.76-86
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• 1988

The rats were fed with 12% ethanol with and/or without 0. l% ginseng saponin instead of water for 6 days, and the acetaldehyde level of liver and serum, and [$NAD^+$]/ [NADH] and [$NADP^+$]/[NADPH] ratios of the liver were investigated. Acetaldehyde level of ethanol fed group (control) in liver and serum was much higher than not-ethanol fed group (normal), but that of ginseng saponin containing ethanol fed group (test) was only slightly higher than that of normal group. Decrease of [$NAD^+$] / (NADH) ratio of test group was also much greater than that of control group. Distribution of the radioactivity in hepatic lipids after the [l-$^{l4}C$]-ethanol feeding intraperitonealy was investigated 30 minutes later. It was found that total radioactivity of the hepatic lipids of test group was much lower than that of control group. Analysis of individual lipids such as phospholipids, cholesterol, fatty acid and triglycerides showed that the depression of phospholipid biosynthesis and increase of fatty acid and triglycerides caused by ethanol feeding were significantly recovered by the co-feeding of ginseng saponin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.2
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• pp.261-266
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• 1996

우육 지방질의 산화에 대한 김치의 항산화성과 발효기간이 다른 김치의 항산화 관련성분의 변화를 살펴본 결과는 다음과 같다. 익힌 마쇄우육(CGM)에 발효기간이 다른 김치를 조합한 모델 시스템을 $4^{\circ}C에서$ 4주간 저장하면서 산화 양상을 살펴본 결과 가열우육의 지방질 산화에 대한 김치의 항산화성은 발효기간에 따라 달랐다. 특히 발효당일의 김치나 발효 16일의 김치 보다 7일간 발효된 김치의 항산화성이 더 높은 것으로 나타났다. 그리고, 발효진행에 다른 김치의 항산화성에서도 적당히 발효된 발효 7일 전후의 김치들에서 항산화성이 높았다. 김치발효에 따른 항산화 관련 성분의 변화를 살펴 본 결과, ascorbic acid는 담금 직후 10mg%이었으나 7일간 발효한 김치는 19.43mg%로 높았다가 그 이후에는 감소하는 것으로 나타났다. $\beta-caro-tene은$ 담금 직후 0.315mg%이었으나 발효가 진행됨에 따라 감소하는 것으로 나타났으며 총 phenolic compounds는 담금 직후나 과숙 김치에서 보다 7일간 발효한 김치에서 오히려 높았다. 따라서 발효가 진행됨에 따라 김치의 항산화 작용에 기여하는 항산화 관련성분은 ascorbic acid, chlorophylls 및 phenolic compounds 등인 것으로 생각된다.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.212.2-212
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• 2003

Gluten 대체재료로써 gum질과 지방질 및 활성 gluten을 첨가하여 쌀빵의 특성을 비교 검토하였다. 실험에 사용한 모든 종류의 gum질 첨가에 의해서 쌀빵의 제조는 가능하였으며, 특히 3% hydroxypropyl-methyl-cellulose를 첨가하여 제조하는 경우 제빵의 성형성이 좋았다. 쌀빵 제조시 첨가하는 지방질로는 상온에서 액체상인 식용유를 사용하는 편이 고체상의 지방인 마아가린이나 라아드보다 쌀빵의 비용적을 증가시키며, 부드러운 조직감을 부여하고 있었다. 쌀빵 제조시의 가열방 법은 습식가열보다는 건식가열이 바람직한 결과를 얻었다. 3% hydroxypropyl-methyl-cellulose를 첨가하여 품종별 쌀로서 빵을 제조한 경우, 한강찰벼를 제외한 모든 품종에서 쌀빵 제조가 가능하였으며, 특히 수원조, AC 27, IR 44 등의 쌀로서 제조한 쌀빵의 성형성은 아주 좋았다. Gluten과 강력분을 첨가하여 제조하는 경우에도 한강찰벼를 제외한 모든 품종에서 쌀빵 제조가 가능하였으며, 수원 230이나 pusa-33-30등의 쌀로서 제조한 것이 다른 품종의 쌀보다 제빵성이 좋았다.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.3
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• pp.161-168
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• 1989

To evaluate the quality of lipids and their fatty acid compositions in diploid and triploid carps(Cyprinus carpio), we analyzed the compositions of neutral lipid, phospholipid and glycolipid, and fatty acid contents of each lipids in these carp muscles. Total lipid contents of diploid carps, nonspawning season and spawning season, and triploid carp were $2.5\~3.0\%,\;1.4\~1.9\%\;and\;2.4\~3.1\%$, respectively. Regardless of belly and dorsal muscles, diploid carp of nonspawning season and triploid one were higher in neutral lipid, but lower in glycolipid and phospholipid than those of diploid one of spawning season. The neutral lipid and phospholipid were mainly consisted of triglyceride($66.9\~86.1\%$), and phosphatidyl-choline($55.6\~62.9\%$), respectively. In fatty acid compositions of total lipid, triploid carp showed higher content in monoenes such as 16: 1, 18: 1, but lower in polyenes such as 22:6 than those of diploid carp. The major fatty acids in total lipid were 18:1, 16:9, 18:2, 18:3 and 16:1 in order. The fatty acid compositions of neutral lipids showed similar trend to those of total lipid, and the major fatty acids in phospholipid were 16:0, 18:1, 18:2 and 22:6, These fatty acid compositions of neutral lipid, glycolipid and phospholipid were slightly difference between dorsal and belly muscles in all the carps.

• Korean Journal of Environment and Ecology
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• v.13 no.4
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• pp.340-347
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• 2000

지리산국립공원의 쌍계사지의 불일폭포-성불재 계곡부(해발 600-1.1200m)의 해발고와 사면부위에 따른 교목층의 산림구조를 조사하기 위하여 해발고와 사면부위에 따라 42개 조사구를 설정하였다 교목상층의 밀도 평균흉고직경 흉고단면적의 범위는 각각 545-1,700본/ha 11.0-23.5cm, 19.1-27.8m2/ha 이었다 교목상층의 평균흉고직경과 흉고단면적 교목층 전체의 흉고단면적은 계곡중부에서 가장컸다 해발고가 높아짐에 따라 중요치가 증가하는 경향을 보이는 수종은 신갈나무 소나무 등이었으며 감소하는 수종은 굴참나무 졸참나무, 비목나무 등이었다 사면하부에서 상부로 갈수록 중요치가 증가하는 수종은 굴참나무 쇠물푸레 철쭉꽃 등이었으며 감소하는 수종은 노각나무 비목나무 느티나무 당단풍 때죽나무 등이었다 해발고와 사면부위가 높을수록 종수와 종다양도는 감소하였으며 해발고대별 종다양도는 0.626-1.320 의범위를 보였다 계곡정부를 제외한 해발고대간 유사도지수는 36.1-60.6% 사면부위간 유사도지수는 59.2-74.4% 로서 사면부위보다 해발고에 따른 종구성 상태의 차이가 심한 것으로 나타났다 수종별 중요치에 의한 Cluster 분석결과 계곡하부의에 위치한 서어나무-활엽수군집 계곡상부의 사면중 하부에 위치한 신갈나무-활엽수군집 계곡정부와 계곡상부의 사면상부에 위치한 신갈나무-소나무군집 등 4개 유형군집으로 구분되었다 종상관 분석결과 소나무 신갈나무 쇠물푸레 철쭉꽃 등 4개 수종간 비목나무 산뽕나무 생강나무 등 3개 수종간에는 유의적인 정의 상관이 있었다. 신갈나무, 쇠물푸레 철쭉꽃 등은 졸참나무와 소나무 쇠물푸레 등은 비목나무 서어나무와 유의적인 부의 상관이 있었다.증가에 따라 250 g/L까 지 증가하여 최대 51.0%의 수율과 0.63 g/L-h의 생산성을 나타내었다. 얻을 수 있었다. 따라서 이 방법이 일단 생산성 향상을 위한 세포의 고농도 배양에는 조사한 여러 배양 시스템 중에 가장 효율적인 시스템임올 알 수 있었다 하지만 이 시스템 에서 포도당을 낮은 level로 유지할 수 있었으나, 초산의 과도한 축적으로 항체 생산성의 향상은 예상에 비해 크지 않았다. 81%), C18 0(12.38%), C18: 1(25.93%), C22:6(9.95%)이며 결합지방질(結合脂肪質)은 C14 : 0(11.60%), C16 : 0(18.94%), C16: 1(10.42%). C18 : 1(10.89%), C22 : 6(23.44%)이었다. 총필수지방산(總必須脂肪酸) 함량(含量)은 극성지방질(極成脂肪質)$(20.14{\sim}31.12%)$이 비극성지방질(非極成脂肪質)$(6.97{\sim}11.13%)$보다 훨씬 높았고, 결합지방질(結合脂肪質)이 유리지방질(遊離脂肪質)보다 높았으며 부위별(部位別)로는 피부(皮部)$(15.18{\sim}15.41%)$가 육질부(肉質部)$(6.97{\sim}11.13%)$보다 높았다. 또${\omega}3$고도부포화지방산(高度不飽和脂肪酸) 함량(含量)은 육질부(肉質部)$(15.15{\sim}28.32%)$가 피부(皮部)$(6.77{\sim}18.18%)$나 내장부(內臟部)$(8.35{\sim}9.74%)$보다 높았으며, 육질부(肉質部)에서는 극성지방질(極成脂肪質)

• Bulletin of Food Technology
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• v.3 no.2
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• pp.22-28
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• 1990

• Journal of Nutrition and Health
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• v.25 no.6
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• pp.461-467
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• 1992

Although intravenous fat emulsions are well accepted as a consituent of a total parenteral nutrition regimen it is still controversial how much it can be used and who to use it in consideration of physical situation of useres. In this study the effect of two marketed lipid formulas on serum lipids change was investigated. Each lipid formula was injected to twelve normal adult volunteers and a set of blood samples was drawn at 5 minute interval during the experiment. Changes of triglycerides. free fatty acids free glycerol total cholesterol and phospolipids in the serum wre determined. To calculate serum lipids clearance the phar-macokinetics of serum triglyceride fractional removal rate(k) and half-life time(t/2) were calculated using intravenous fat tolerance-test(IVFTT) None of the parameters determined in this experiment was statistically different between two marketed formulas. In summary the bolus injection of the lipid formulas did not produce any adverse effects and their elimination kinetics from the blood stream were similar.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.805-814
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• 2013

Lotus root, dried laver, and perilla leaf bugak, Korean traditional fried cuisine, were prepared with fermented glutinous rice batter and unroasted sesame oil or wheat flour batter and soybean oil and their physicochemical characteristics was evaluated. Bugak with fermented glutinous rice batter and unroasted sesame oil showed higher hardness, possibly brittleness than bugak with wheat flour batter and soybean oil. Oil absorption was higher in bugak with fermented glutinous rice batter and unroasted sesame oil than bugak with wheat flour batter and soybean oil, however, the lipid oxidation, evaluated by conjugated dienoic acid and p-anisidine values, was significantly lower in bugak with fermented glutinous rice batter and unroasted sesame oil. Frying oil strongly influenced the degree of lipid oxidation and fatty acid composition of bugak lipid. Different preparation of bugak did not show great effects on the contents of chlorophylls and carotenoids of dried laver and perilla leaf bugak, possibly due to protection by rice or wheat flour batter coating.

• Korean Journal of Food Science and Technology
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• v.18 no.4
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• pp.313-318
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• 1986

Four model systems of ground cooked meat (GCM), GCM-water (W), GCM-brine (B) and GCM-soybean sauce (S) were prepared and stored at $6^{\circ}C$ for 5 weeks. The oxidative behavior of lipids in the systems and the antioxidative effects of soybean sauce on the lipid oxidation were studied during the period of storage.Tiobarbituric acid values and peroxide values of the systems of GCM, GCM-B and GCM-W were increased significantly with the storage time, however, those values of GCM-S were hardly changed during the time of t u·eeks storage. The decreases in the contents of dienoic/polyenoic fatty acids of neutral or phospholipid fraction in GCM-S system were found to be the lowest among the systems during the 5 weeks storage. And also the least development of rancid flavor evaluated by sensory score during storage were observed in GCM-S system. These results are suggested that soybean sauce in the systems plays an important role as an antioxidative material on the lipid oxidation.