• 한국식품과학회지
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• 제17권1호
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• pp.33-36
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• 1985

쌀보리(송학, 영산 및 진안56호) 전분의 물 결합능력, 아밀로스 함량, 상대적 결정도, Swelling Power및 가열에 따른 호화도의 변화는 품종간에 뚜렷한 차이를 보이지 않았다. 그러나 아밀로그람 특성값 및 알카리에 의한 점도 증가 양상은 품종마다 독특한 경향을 보였다. 송학전분은 아밀로그람에 의한 호화온도가 가장 낮았으며, 알카리 호화에 대하여 저항성이 큰 경향을 보였다.

• 한국식품영양학회지
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• 제10권4호
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• pp.485-490
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• 1997

옥수수 글루텐을 식물성 효소인 파파인으로 가수분해하여 글루텐 펩타이드를 생산하였다. 생산된 글루펜 펩타이드류는 인이온 존재하에서 인이온과 칼슘이온과의 침전형성을 방지하여 칼슘의 용해성을 증진시켰다. 칼슘이온의 용해도는 8.3mg의 펩타이드 존재시 대조구에 비해 5.2배 증대되었다. 산성 아미노산의 함량이 매우 높은 이들 펩타이드류를 Delta pak 칼럼을 이용하여 분획하였으며 이들 분획 가운데 3번째 분획이 가장 높은 칼슘 용해성을 보였다.

• 환경생물
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• 제21권4호
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• pp.377-383
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• 2003

The functional Jeungpyuns with dietary fiber containing cereals such as brown rice and barley flour were developed and physiochemical properties were investigated. The water binding capacity had significantly the highest value of 28.4% in raw rice flour, followed by brown rice flour and barley flour. The lowest reducing sugar value was seen in unpolished rice substituted Jeungpyun with value of 5.420 (P<0.05). The amount of reducing sugar decreased slightly after steaming, due to the increased degree of sugar dissociation. The L value of the lightness decreased significantly with the substituted samples (P< 0.05). The barley substituted samples were darker than that of brown rice sample groups with less green and yellow color. Microstructures of starch particles after fermentation showed completely dispersed starch particles with air bubbles and sponge-like structure in all samples after steaming. Thus, functional Jeungpyun replaced with brown rice and barley flour can be successfully formulated and has been influenced by the physicochemical properties.

• Journal of Nutrition and Health
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• 제21권1호
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• pp.12-22
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• 1988

Nutritional Status of 74 elderly Koreans(35 men and 39 women) from middle-income households in Incheon were evaluated in terms of dietary nutrient intakes, anthropometric measurements and biochemical blood analysis. The mean consumptions of all nutrients were lower than R.D.A except iron, thiamine and niacin. However, 25.7% of men and 33.3% of women consumed less amount of iron than 75% of R.D.A. Average body mass index of women was sightly but significantly higher than that of men (P<0.05). Obesity rate and triceps skinfold thickness of women were much higher than those of men (23.3% vs 5.4% and 14.9mm vs 9.6mm, respectively). By judging from amounts of hemoglobin, hematocrit, serum iron, total iron binding capacity, mean corpuscular hemoglobin concentration and transferrin saturation of the elderly, 5.6-33.3% of men and 5.0-33.3% of women seem to be possibly anemic.

• 한국조리학회지
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• 제23권5호
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• pp.101-108
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• 2017

This study was conducted to investigate the noodle added with Pachyrhizus erosus powder. Total contents of carbohydrates, crude protein, crude lipid, ash, and total dietary fiber were 87.14%, 3.14%, 0.81%, 7.82%, and 49.12%, respectively. The water-binding capacity was significantly increased by increasing amount of the Pachyrhizus erosus powder. When the volume of the noodles was measured after cooking, there was no difference between the control and Pachyrhizus erosus powder groups. The texture characteristics of hardness increased by increasing amount of the Pachyrhizus erosus powder. As a result of the sensory test, the 1.5% Pachyrhizus erosus powder noodles showed the highest scores for all items including appearance, flavor, taste, texture and overall acceptability. The bacterial counts of noodle decreased with greater Pachyrhizus erosus powder content on the third days. It is considered that research on antimicrobial activity should proceed in the future. As a result, it was finally suggested that optimum level of the Pachyrhizus erosus powder in the product was 1.5% level.

• 한국식품조리과학회지
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• 제9권3호
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• pp.210-214
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• 1993

This investigation was undertaken for the purpose of studying the physicochemical properties of rice flour made by various soaking time(1,4,6,8,12 hours) of rice. As the soaking time was longer, the lightness of rice flours increased, on the contrary its redness and yellowness decreased. Rice flours had higher swelling power and solubility by increasing soaking time, but water binding capacity decreased upon soaking of rice. Hot water insoluble amylose of rice flours was decreased, whereas hot water soluble amylose was increased as the soaking time increased. The amylograph indices indicated that initial pasting temperature of rice flours decreased, while maximum viscosity increased as the soaking time increased.

• 한국식품과학회지
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• 제25권1호
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• pp.83-85
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• 1993

밤을 $0.15{\sim}0.45\;kGy$ 범위의 감마선으로 처리하고 이로부터 분리한 전분의 성질을 조사하였다. 감마선 처리에 따라 전분의 물결합 능력은 다소 증가되었고, 고유점도와 아밀로그래프 점도는 일정하게 감소되었다(r=-0.950). 그러나 전분의 팽윤력, blue value 및 광투과도는 발아억제 선량범위에서 변화되지 않았다.

• 한국식품과학회지
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• 제25권1호
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• pp.86-87
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• 1993

The steeping of waxy rice in water at $20^{\circ}C$ for 12 hr resulted in the decrease of protein, crude fat and ash contents. Water-binding capacity and swelling power (at $80^{\circ}C$) of waxy rice flour increased upon steeping. Maximum viscosity of waxy rice flour in 0.19 N sodium hydroxide solution was increased up to 6 hr steeping and decreased thereafter. The amylograph indices increased as the steeping time increased. The degree of changes in properties during steeping was different between two waxy rice cultivars.

• 한국식품조리과학회지
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• 제29권6호
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• pp.833-839
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• 2013

Separated normal and waxy rice starches were pulverized, and the physicochemical and digestive properties of the starches were determined. The size of both starch granules significantly decreased (less than $8{\mu}m$) after pulverization. For pasting properties, significant decreases of peak and setback viscosity were observed in both of pulverized starches than in native ones. The lower pasting temperature as well as increased solubility and water binding capacity of pulverized starches imply molecular degradation of starch by pulverization. For thermal properties, onset temperature and melting enthalpy significantly decreased after pulverization, especially in normal rice starch, however there was no difference in amylose-lipid complex before andafter pulverization. The slowly digestible and resistant starch portion of normal rice starch increased after pulverization, however, in waxy rice starch, the rapidly digestible portion increased.

• Asian-Australasian Journal of Animal Sciences
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• 제15권8호
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• pp.1091-1097
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• 2002

Capacitated goat spermatozoa generated diacyl glycerol (DAG) when suspended in Krebs-Ringer bicarbonate medium and induced by progesterone or $Ca^{2+}$ ionophore A23187. We have added Sn-1-oleoyl-2-acetyl glycerol externally, to study the effect of DAG in goat sperm acrosomal exocytosis. Addition of neomycin abolished the DAG generating capacity of progesterone in a dose dependent manner, suggesting the involvement of a phosphoinositidase C activated phospholipase C system in the process. The level of increase in phosphatidic acid was considerably low and was produced well after the DAG generation thereby suggesting the involvement of a DAG kinase which phosphorylates DAG to produce PA. The inhibition of progesterone mediated effect by inhibitors of $GABA_A/Cl^{-}$ channel and $Ca^{2+}$ channels further supports the evidence that the events of binding of agonist to the receptor(s), opening of $Ca^{2+}$ channels and the activation of phospholipase C are reconciled to perform the function of acrosome reaction in capacitated goat spermatozoa.