• 한국식생활문화학회지
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• 제21권3호
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• pp.262-269
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• 2006

The purpose of this study was to develop protein enriched menu for the aged and running an acceptance test on the protein enriched menu. Four kinds of the menu were developed with emphasis on protein enriched food materials of chicken and beans for menu1, chunggukjang for menu2, pork for menu3, beef and mackerel for menu4. one portion of calorie, polysaccharide, protein and fats for the aged were calculated at 567kcal, 92.8g, 21.3g and 12.6g respectively based on recommended daily allowances for adults. Protein content increased in the menus 1, 2, 3 and 4 were 13.2%, 17.5%, 12.4%, and 13.3%, respectively. In the result of the acceptance test, the cooked rice with black beans and chicken soup of menu1 had significantly the highest acceptance score among the rice and soup groups, respectively (p<0.05). In the side dish, bean curd, cucumber and onion salad in menu1 had relatively higher acceptance scores than the others with significant difference at p<0.05. Overall acceptance of menu 1 had significantly the highest acceptance scores of all. Female showed significantly the higher scores of overall acceptance on menu 2 and 4 than those of male from the t test results of acceptance test.

• Journal of Nutrition and Health
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• 제2권1호
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• pp.29-34
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• 1969

The nutrients such as protein, calcium, iron and all three of them, either by natural or chemical substances were added to the recipes of yeast breads. Acceptability test was carried for the each formulated bread before selecting eight experimental diets. Sixty albino rats were separated into ten dietary groups including eight enriched breads and two control diets of plain breads from the market, which were used as the carbohydrate sources of the each basal diet. Experimental regime was seven weeks. The growth rate, hematology, total serum protein and organ weights we compared. Generally animals on the enriched bread showed the better growth rate than the rats fed control diet. Diet H enriched protein, iron and calcium by natural foods, brought up the highest weight gain among all of the rats. Hemoglobin concentrations of the rats on the diet H and G (enriched with three nutrients by chemicals) were 14.3 and 14.2 gram % comparing with other two control groups (12.9 and 13.1 gram%). Rats on diet K (fed nothing but diet H enriched bread) showed the significantly higher growth rate, total serum protein and hemoglobin level than these on the diet L (fed only plain bread from the market).

• 한국축산식품학회지
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• 제42권3호
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• pp.372-388
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• 2022

Insects have long been consumed by humans as a supplemental protein source, and interest in entomophagy has rapidly increased in recent years as a potential sustainable resource in the face of environmental challenges and global food shortages. However, food neophobia inhibits the widespread consumption of edible insects, despite their high nutritional and functional value. The own characteristics of edible insect protein such as foaming properties, emulsifying properties, gelling properties and essential amino acid ratio can be improved by drying, defatting, and extraction. Although nutritional value of some protein-enriched bread, pasta, and meat products, especially essential amino acid components was increased, replacement of conventional food with edible insects as a novel food source has been hindered owing to the poor cross-linking properties of edible insect protein. This deterioration in physicochemical properties may further limit the applicability of edible insects as food. Therefore, strategies must be developed to improve the quality of edible insect enriched food with physical, chemical, and biological methods. It was presented that an overview of the recent advancements in these approaches and highlight the challenges and prospects for this field. Applying these strategies to develop insect food in a more familiar form can help to make insect-enriched foods more appealing to consumers, facilitating their widespread consumption as a sustainable and nutritious protein source.

• 한국식품영양과학회지
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• 제21권5호
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• pp.525-533
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• 1992

쌀을 주원료로 한 재래식 증편에 단백질을 보강하기 위하여 콩단백질(볶은 콩가루, 콩단백추출물)을 첨가한 증편의 최적 가공조건을 구명하고 제품의 전분 및 단백질 품질을 평가 하였다. 쌀가루에 대하여 콩가루 25%(w/w), 설탕 20%(w/w), 막걸리 50%(v/w)로 섞어 $35^{\circ}C$에서 3시간 발효 시켰을 때 부피팽창이 가장 컸으며 설탕을 첨가하지 않으면 거의 발효는 진행 되지 않았고 설탕 첨가량이 많아질수록 반죽이 질어져 성형이 곤란 하였다. 또한 콩가루 대신 soy protein isolate(SPI)를 첨가 하였을 때는 쌀가루에 대하여 SPI 15%, 설탕 20%, 막걸리 60%, 발효시간 2시간, 발효온도 $30^{\circ}C$에서 가장 크게 부풀었다. 발효된 반죽을 수증기로 찌면 발효 부피의 50%정도 부피가 줄어들며 발효시간이 긴것일수록 부피가 크게 줄어 들었다. 부피가 가장 크게 팽창된 조건에서 만든 발효반죽을 15분간 쪄서 제조한 증편의 전분품질(소화율, 환원력) 및 단백질 품질 (소화율, 단백효율비)은 가장 우수 하였으나, 관능검사 및 textrometer에 의한 질감검사의 결과는 콩가루나 SPI첨가 비율이 높을수록 불리하였다. 그러므로 최적 부피 팽창 발효조건과는 달리 관능 및 질감이 좋은 증편은 쌀가루에 대하여 콩가루 20%, SPI 5% 정도의 수준으로 첨가하여 제조 가능할 것으로 생각되었다.

• Preventive Nutrition and Food Science
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• 제7권4호
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• pp.367-372
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• 2002

This study investigated the effects of dietary soy protein and Ca on the lipid profiles of rats fed fat-enriched diets. Rats were divided into two groups and fed either a casein-low Ca (Exp I) or ISP-high Ca diet (Exp II) for a control period of 4 weeks. The two groups of rats were again subdivided into 4 groups and fed one of 4 experimental diets for another 4 weeks. The experimental diets consisted of 18% beef tallow and 1 % cholesterol, in which either 20 % casein or ISP with one of two levels of Ca, high (1 %) or low (0.1 %). The concentrations of total lipid, cholesterol and triglyceride in serum, liver and feces were determined. At the end of the control period, the serum total lipid and cholesterol concentrations were low in the rats fed ISP-high Ca diet (67~76% and 83~86%). During the next 4 week period, these concentrations remained significantly lower in rats fed the diets containing ISP and high Ca compared with those on casein and low Ca diets (p ＜ 0.05). Total lipid and cholesterol concentrations in feces were significantly higher in the ISP-high Ca dietary group at 4 weeks, and high in both high Ca groups at 8 weeks. This study demonstrates that both soy protein and Ca reduce serum and liver cholesterol, triglyceride, and total lipid in rats fed fat-enriched diet, and that they have an additive effect when combined.

• 한국식생활문화학회지
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• 제21권6호
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• pp.670-678
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• 2006

The objectives of this study were to develop calcium enriched menu for the aged and to investigate physicochemical characteristics and consumer acceptances of the menus. four kinds of the menu were developed with emphasis on calcium enriched food materials of red pepper leaves seasoned vegetables for menu1, shrimp for menu2, anchovy for menu3, seaweed for menu4. one portion of calorie, polysaccharide, protein, fats and calcium for the aged were calculated as 567kcal, 92.8g, 21.3g, 12.6g 223.1mg, respectively based on the recommended daily allowances for adults. Calcium content increased in the lowest value of all(p<0.05). The hunter lightness(L) values of barely rice in menu 1, radish soup in menu 1, chopped roast chicken in menu 4 and radish salad in menu 2 had significantly the highest values of all(p<0.05). The calcium enriched menus for the aged were successfully developed and these data could be used as basic informations for the improvement in health and life of the aged.

• 한국식품과학회지
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• 제3권3호
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• pp.193-210
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• 1971

Reviewed biosynthetic pathways in green leaves of thiamine, riboflavin and folate as disclosed by the authors, and the regulatory systems operating on their biosynthesis and biodegradation as revealed since a potent inhibitory activity of ATP was found for the phosphatase reactions in 1965. Physiological roles of ascorbic acid in plant were evidenced by its higher content in green and flower leaves; the content in persimmon leaves for example was found ten or more times of that in citrus fruits. A close relationship existing between basic and development researches was illustrated by examples chosen from the author's researches. Examples cited were as follows; basic researches on vitamins were extended to the creation of thiamine enriched rice, to the growth promotion of rice plant by foliar application of thiamine, and to the use of ascorbic acid to prevent the appearance of beer cloudness; histological and biochemical studies on protein bodies in rice endosperm turned out amino acid enriched rice; techniques acquired in the studies on catalase were successfully employed for the utilization of single cell protein (MIPRON) for human food; conception of hybernation was led up to under-water or under-ground storage of cereal grains.

• Animal Bioscience
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• 제34권10호
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• pp.1695-1704
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• 2021

Objective: The aim of this work was to assess the effect of ergothioneine (ESH)-enriched mushroom extract on oxidative stability, volatile compounds, and sensory quality of emulsified sausage. Methods: The ESH content was determined by high performance liquid chromatography. The antioxidant activity of Flammulina velutipes (F. velutipes) extract was determined through radical-scavenging activity of 1,1 diphenyl-2-picryl-hydrazyl, 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) and hydroxyl radicals. Four different groups of emulsified sausage were manufactured: control, no antioxidants; BHA, 0.01% butylated hydroxyanisole; EEME, 0.8% ESH-enriched mushroom (F. velutipes) extract; AE, 0.012% authentic ESH, after storage for 14 days (at 4℃), the quality of sausage including oxidative stability (2-thiobarbituric acid reactive substances and protein carbonyls content), volatile compounds and sensory quality were studied. Results: It was demonstrated that adding ESH-enriched F. velutipes extract to sausage could effectively prevent lipid and protein oxidation, and its efficacy was equivalent with 0.01% BHA. During meat processing, the ESH mainly contributed to the antioxidative activity of F. velutipes extract. The flavor and sensory attributes of emulsified sausage were improved through adding ESH-enriched F. velutipes extract. Conclusion: Accordingly, the extract of F. velutipes contained high-level of ESH and could be a good antioxidant candidate for processed meat production.

• 한국식품과학회지
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• 제12권4호
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• pp.263-271
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• 1980

피마자박 단백질을 사료 또는 식품화 하기 위하여 탈지 피마자박으로부터 독성분이 완전하게 제거된 단백질을 만들었다. 이 피마자 단백질의 용해도는 ${\varepsilon}$-아미노기의 숙시닐화 및 아세틸화로 $pH\;7{\sim}8$에서 현저하게 증가하였다. 아미노산 분석결과, 황-함유 아미노산과 L-리신이 제한 아미노산이었고, 아실화 과정은 아미노산 함량에 약간의 손실을 주었다. 파파인을 이용한 1 단계법 plastein 반응으로 피마자 단백질 또는 아실화 피마자 단백질과 DL-메티오닌 에틸 에스테르로부터 L-메티오닌 강화 피마자 단백질을 합성하였고, 이 방법으로 L-메티오닌 도입율은 50%였다. 피마자 단백질 및 수식된 피마자 단백질의 펩신에 의한 소화율은 모두 92% 정도였으나, 트립신에 의한 소화율은 숙시닐화 및 아세틸화 단백질이 현저하게 떨어져서 각각 42% 및 26%였다. 피마자 단백질의 단백질 효율은 L-메티오닌 강화로 카제인의 단백질 효율의 90%까지 향상되었으나, 피마자 단백질을 숙시닐화 및 아세틸화 하면 단백질 효율은 감소되어, 각각 카제인의 55% 및 69%였다.

• 한국식품과학회지
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• 제43권1호
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• pp.12-16
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• 2011

본 연구에서는 프로테오믹스 기술을 활용하여 칼슘함량이 증가된 새송이버섯과 일반 새송이 버섯에서 단백질 발현의 변화를 조사하였다. 또한 현저한 차이를 보이는 단백질들을 분리, 동정함으로써 새송이버섯 칼슘강화의 기작규명에 기초자료를 제공하고자 하였다. 새송이버섯의 단백질 패턴을 확인한 결과 15 Kda에서 100 Kda 사이에 존재하는 60% 정도의 spot은 산성 pI를 가지며 나머지 40% 정도의 spot은 염기성 영역에 나타났다. 100 Kda 이상에서는 polypeptide spot이 거의 나타나지 않았다. 그리고 9.0 이상의 pI에서도 spot은 거의 나타나지 않았다. 두 배 이상의 발현변화를 보이는 30여개의 spot들 중 10개의 spot에 대한 단백질동정을 할 수 있었다. 10개의 확인된 단백질은 8개의 단백질은 발현이 증가하는 것으로 나타났으며 2개의 단백질은 발현이 감소하는 것으로 나타났다. 동정된 단백질들의 기능을 고찰한 결과 새송이버섯의 칼슘강화기작을 규명하는데 기초자료로 활용할 수 있을 것으로 기대된다.