• 한국식품영양과학회지
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• 제39권7호
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• pp.953-959
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• 2010

본 연구에서는 청각으로부터 생리활성물질을 추출하기 위해서 친환경적인 효소적 방법을 이용하여, 이들 효소 가수 분해물의 TPC, TFC, 항산화 활성, acetylcholinesterase(AChE) 저해 활성 및 항염증 활성을 측정하였다. 청각의 단백질 및 탄수화물 가수분해물의 TPC는 TFC보다 높은 함량을 나타내었으며, 단백질 가수분해물이 탄수화물 가수분해물보다 높은 TPC를 나타내었다. 청각 가수분해물의 항산화 활성은 DPPH radical 소거 활성으로 측정하였고, 단백질 가수분해물에서는 Flavourzyme 가수분해물이 활성이 높았고, 탄수화물 가수분해물에서는 Promozyme 가수분해물이 높은 DPPH radical 소거 활성을 나타내었다. 따라서 두가지 가수분해물을 이용하여 hydrogen peroxide 소거능, $Fe^{2+}$ 킬레이팅 및 reducing power를 측정한 결과 두 가수분해물 모두 우수한 항산화 활성을 나타냄을 알 수 있었다. 또한, hydroxyl radical로 유도된 DNA 손상을 효과적으로 억제하였다. AChE 저해 활성에서는 Flavourzyme 및 Dextrozyme 가수분해물이 각각 우수한 AChE 저해 활성을 나타내었다. 청각 가수분해물의 RAW264.7 세포주에 대한 세포독성을 검토한 결과 세포독성을 나타내지 않았으며, lipopolysaccharide(LPS)로 유도된 nitric oxide(NO) 생성 억제능에서는 모든 가수분해물이 유의적(p<0.05)으로 NO의 생성을 억제하였다.

• 한국축산식품학회지
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• 제32권4호
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• pp.441-447
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• 2012

In this study, ready-to-cook (RTC) pork bulgogi was investigated microbiologically to determine contamination levels. The investigation was conducted because of an increasing trend in the consumption of RTC meat products in Korea. Ninety marinated RTC pork bulgogi samples were collected from major retail outlets (M), department stores (D), and local markets (L) in Seoul, Korea from March to June 2011. This study examined total plate counts (TPC), Escherichia coli, and coliform bacterial counts, and the presence of Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Salmonella spp., and E. coli O157:H7. The mean TPC values were 5.89, 6.08, and 5.89 Log CFU/g for M, D, and L, respectively. E. coli was not detected in any sample, but coliforms were present in 72 (80%) of the 90 samples collected. B. cereus, E. coli O157:H7, and Salmonella spp. were not detected; however, S. aureus and L. monocytogenes were detected in five (5.5%) and one (1.1%) of the 90 samples. Samples collected from M and D were contaminated with S. aureus and those from L with L. monocytogenes. These results demonstrate that the conditions under which RTC pork bulgogis are handled and processed are unsanitary.

• 한국축산식품학회지
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• 제40권4호
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• pp.613-627
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• 2020

Paprika is known to contain polyphenolic compounds that have good antioxidant properties. This study was conducted to investigate the benefits of adding paprika juice of different colors to yogurt and to determine how paprika affects the quality characteristics of yogurt. Stirred yogurt samples supplemented with different levels of red, orange, or yellow paprika juice were inoculated with mixes of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. Paprika addition decreased the pH but increased titratable acidity, lactic acid bacteria (LAB) counts, total polyphenol content (TPC), levels of vitamin A and C, and antioxidant activity. Proteolysis and viscosity of paprika-containing yogurts were significantly higher than those of the control yogurt without paprika juice (p<0.05). In particular, the viscosity of red paprika yogurt was significantly higher than that of yogurts containing 5% orange and yellow paprika juices (each p<0.05). The antioxidant activity of the methanol extract of the yogurt containing 2.5% orange paprika juice was the highest. Storage at 4℃ for 15 days only slightly altered LAB counts, antioxidant activity, and TPC of paprika yogurt. These results indicate that paprika could be used as a natural food additive for the development of functional yogurts.

• 한국축산식품학회지
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• 제44권5호
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• pp.1126-1141
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• 2024

Antioxidant activity of freeze-dried paprika powder and storage properties of emulsion-type pork sausages containing diverse concentrations of this powder (0%, 1%, 2%, and 3%) were analyzed. Antioxidant activities of red and yellow paprika powders were analyzed by evaluating their 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric reducing antioxidant power (FRAP), total phenol content (TPC), and total flavonoid content (TFC). The yellow paprika powder exhibited remarkably higher DPPH radical scavenging activity, FRAP values, and TPC than the red paprika powder (p<0.05), while TFC showed no remarkable difference between them (p>0.05). Storage properties of sausages containing the yellow paprika powder were analyzed by evaluating their water holding capacity, cooking yield, and thiobarbituric acid reactive substance (TBARS), and volatile basic nitrogen (VBN) values. The 3% yellow paprika powder group showed remarkably higher water-holding capacity and cooking yield compared to the 0% group (p<0.05). TBARS values were remarkably lower in the 2% and 3% yellow paprika powder groups than in the 0% group at all weeks (p<0.05). VBN value was remarkably lower in the 3% yellow paprika powder group than in the 0% group at all weeks (p<0.05). Overall, addition of 3% yellow paprika powder improved the storage properties of emulsion-type sausages.

• 한국섬유공학회:학술대회논문집
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• 한국섬유공학회 1987년도 학술발표초록집
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• pp.12-12
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• 1987

To improve the fibrillation phenomenon and processibili to of poly(p-phenyleneterephthalamide) (PPD-T) , a P/E copolyamide was prepared by introducing 4,4'-ethylene dianiline (EDA) into rigid chain backbone. The effects of semi-flexible segment on the liquid crystalline properties were investigated. The EDA, used as a comonomer, was prepared by catalylitic reduction of p,p'-dinitrophenyl , obtained by oxidative coupling of p,p'-dinitrotoluene. Various high molecular weight PIE copolyamides were prepared by low temperature solution polycondensation of terephthaloyl chloride (TPC) with various mixtures of p-phenylene diamine (PPD) and EOA. The PfE copolyamides were completely dissolved in 100% svlfuric acid, and the phase transition of P/E copolyamide-sulfuric acid systems was examined in teams of concentration and temperature. Over the chemical compositions, PIE=911, 812, and 713, solutions of anisotropic single phase were acquired. In particular, the two mixing ratios, 911 and 812, gave a good anisotropic spinning dope.

• 한국축산식품학회지
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• 제40권1호
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• pp.55-73
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• 2020

Poultry meat is generally exposed to quality deterioration due to lipid oxidation during storage. Oxidative stability of meat can be increased by feed supplementation. Aim of the current study was to investigate the effect of dietary supplementation of fish waste derived bioactive peptides on antioxidant potential of broiler breast meat and physico-chemical characteristics and quality parameters of nuggets prepared from breast meat. 180 broiler birds (six groups of 30 birds) were purchased. Each group was given different concentrations of bioactive peptides i.e. 0, 50, 100, 150, 200, and 250 mg/kg feed. After completion of six weeks birds were slaughtered and breast meat was stored at -18℃ for six months. Nuggets were prepared and stored at -18℃ for 45 days. Meat samples were analyzed for antioxidant activity [total phenolic contents (TPC), DPPH^· scavenging activity, and ferric reducing antioxidant power] and lipid oxidation assay at regular intervals of 1, 2, 3, 4, 5, and 6 months while nuggets were analyzed for quality (pH, color, texture and water holding capacity) parameters after regular interval of 15 days. A significant (p<0.05) effect of feed supplementation was observed on antioxidant status such as TPC, DPPH^· scavenging activity, and FRAP of broiler breast meat. Dietary interventions of bioactive peptides significantly (p<0.05) delayed lipid oxidation of breast meat than control. All the quality parameters were also significantly affected due to dietary bioactive peptides and storage duration. Thus, dietary interventions of bioactive peptides can increase the antioxidant and shelf stability of broiler breast meat and nuggets.

• 한국전자거래학회지
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• 제11권4호
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• pp.33-48
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• 2006

XML이 웹상에서 데이타 교환의 표준으로 등장한 이래 웹 환경에서 e-Commerce와 같은 웹 기반 비즈니스 응용을 효율적으로 지원하기 위해 XML 웨어하우스 기술이 요구되고 있다. 관계 DMBS가 XML웨어하우스의 저장소로 사용될 경우, XML웨어하우스의 XML실체뷰는 관계 DBMS의 관계 실체뷰를 이용하여 제공할 수 있다. XML 문서가 관계 튜플로 저장되기 때문에 XML 실체뷰를 정의하는 XML 질의는 SQL로 변경된다. 만일 변경된 SQL문으로 관계 실체뷰를 정의하면, XML실체뷰는 해당 관계 실체뷰를 구성하는 튜플들에 대한 XML 태깅만으로 얻어질 수 있다. 이런 기법의 가장 큰 장점은, 소스 XML 문서가 변경될 때마다 XML 태깅을 제외한 XML 실체뷰의 일관성 유지를 관계 DBMS가 수행해준다는 것이다. 본 논문에서는 이러한 XML 실체뷰 기법을 제시하고 Windows 2000 Professional 환경에서 실체뷰 기능을 갖춘 상용 관계 DBMS를 사용하여 Java로 구현하였다. 성능 실험은 웹상의 e-Commerce 벤치마크인 TPC-W의 XML 문서를 대상으로 수행하였다. 실험 결과 본 논문이 제시한 XML 실체뷰 기법 이 매우 효율적 인 것으로 나타났다.

• 한국식품저장유통학회지
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• 제16권6호
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• pp.971-976
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• 2009

건강 웰빙식품의 하나로서 수요가 증가하고 있는 새싹채소류는 미생물학적 관점에서 생산단계별 위해분석과 안전성 기준이 부재한 실정이다. 본 연구에서는 생산현장에서 새싹채소의 재배공정별 미생물학적 오염도를 분석 평가하였다. 새싹채소 종자의 일반세균수 및 대장균군수는 각각 3.04~5.21 log CFU/g, 1.80~3.86 log CFU/g의 범위로 나타났으며, 소독유무에 관계없이 재배기간 동안 일반세균(6.99~8.26 log CFU/g) 및 대장균군수(3.70~7.15 log CFU/g)는 증가하였고, 최종 새싹채소에서도 높은 수치를 나타내었다. 소독된 종자의 발아 후 전 단계에서는 식중독균이 검출되지 않았으나, 종자소독을 하지 않은 국내산 무와 유채에서 E. coli가 검출되었고, 국내산 적무에서 E. coli와 식중독균인 Bacillus cereus 및 Listeria monocytogenes가 검출되었다. 따라서 종자생산에서부터 새싹채소의 생산 전 단계에 걸친 HACCP 가이드라인을 마련하여 중점적으로 관리하는 것이 필요하다.

• 한국정보과학회논문지:시스템및이론
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• 제34권9호
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• pp.445-458
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• 2007

본 논문에서는 대용량 메모리 데이타 처리를 위한 범용 하드웨어 기반의 원격 메모리 시스템을 제안한다. 느린 디스크와 상대적으로 대단히 빠른 접근 속도를 보장하는 메모리 사이에 존재하게 되는 새로운 메모리 계층을 구현하기 위해, 본 논문에서는 다수의 일반적인 범용 데스크탑 PC들과 원격 직접메모리 접근 (이하 RDMA) 기능이 가능한 고속 네트워크를 최대한 활용하였다. 제안된 새로운 계층의 메모리는 합리적인 응답시간과 용량을 제공함으로서 비교적 적은 양의 성능 부담으로서 대용량의 메모리 상주 데이타베이스를 구동할 수 있게 되었다. 제안된 원격 메모리 시스템은 원격 메모리 페이지들을 관리하게 되는 원격 메모리 시스템과, 원격 메모리 페이지의 교체를 관리하게 되는 원격 메모리 페이저로 구성되어 있다. 범용으로 쓰이는 MySQL과 같은 데이타베이스를 이용한 TPC-C 실험 결과로 볼 때 제안된 원격 메모리 시스템은 일반적인 대용량 메모리 데이타 처리 시스템에서 요구하는 다양한 요구조건을 만족시킬 수 있을 것이라 생각된다.

• 한국축산식품학회지
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• 제35권3호
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• pp.360-369
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• 2015

Milk proteins have many potential sequences within their primary structure, each with a specific biological activity. In this study, we compared and investigated the bioactivities of hydrolysates of the domestic (A, B) and imported (C, D) skim milk powders generated using papain digestion. MALDI-TOF analysis revealed that all milk powder proteins were intact, indicating no autolysis. Electrophoretic analysis of hydrolysates showed papain treatment caused degradation of milk proteins into peptides of various size. The antioxidant activity of the hydrolysates, determined using 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and total phenolic contents (TPC) assays, increased with incubation times. In all skim milk powders, the antioxidant activities of hydrolysates were highest following 24 h papain treatment (TPC: A, 196.48 μM GE/L; B, 194.52 μM GE/L; C, 194.76 μM GE/L; D, 163.75 μM GE/L; ABTS: A, 75%; B, 72%; C, 72%; D, 57%). The number of peptide derived from skim milk powders, as determined by LC-MS/MS, was 308 for A, 283 for B, 208 for C, and 135 for D. Hydrolysate A had the highest antioxidant activity and the most potential antioxidant peptides amongst the four skim milk powder hydrolysates. A total of 4 β-lactoglobulin, 4 α_s1-casein, and 56 β-casein peptide fragments were identified as potential antioxidant peptides in hydrolysate A by LC-MS/MS. These results suggest that domestic skim milk could have applications in various industries, i.e., in the development of functional foods.