• 한국생명과학회:학술대회논문집
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• 한국생명과학회 2003년도 제40회 국제학술심포지움
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• pp.14-27
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• 2003

The genomes of Arabidopsis and rice have been fully sequenced. Genomic sequencing provides global information about genome structure and organization. A comprehensive research account of our recent studies conducted on genome painting, comparative genomics and genome fusion is provided in order to project the prospects of plant cytogenetic research in post-genomics era. Genome analysis by GISH using genome painting is demonstrated as an excellent means suitable for visualization of a whole genome, since total genomic DNA representing the overall molecular composition of the genome is used as a probe. FISH on extended DNA fibers has been developed for high-resolution FISH and has contributed to determining the copy number and order of genes. We have also mapped a number of genes involving starch synthesis on wheat chromosomes by FISH and compared the position of these genes on linkage map of rice. Macro synteny between wheat and rice can be observed by comparing the location of these genes in spite of the fact that the size of DNA per chromosome differs by 20 fold in two. Moreover, to approach our goal towards making bread and udon noodles from rice flour in future by incorporating bread making and the noodle qualifies in rice, we have been successful in introducing large genomic DNA fragments containing agronomically important genes of wheat into a rice by successive introduction of large insert BAC clones, there by expanding genetic variability in rice. We call this method genome fusion.

• 한국식품과학회지
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• 제15권3호
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• pp.269-276
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• 1983

File fish protein concentrate 를 5%, 10%, 15% 및 20%를 밀가루에 첨가한 복합분(複合粉)을 사용하여 반죽의 20%를 밀가루에 제빵적성을 조사 하였다. 그 결과를 요약(要約)하면 다음과 같다. 1. FPC를 첨가(添加)함에 따라 수분흡수율(水分吸收率)이 증가 하였고 farinograph에서 development time과 stability가 증가하는 경향을 나타냈다. 2. Extensigraph 측정에서는 FPC를 첨가함에 따라 신장력(伸張力)은 감소(減少)하고 신장저항력(伸張抵抗力)은 증가 하였다. 3. 제빵시 FPC를 첨가(添加)함에 따라 부피가 감소하고 crumb의 조직이 거철어지고 색택이 검어졌다. 4. Headed & gutted FPC 10%에 SSL(sodium stearoyl-2 lactlate) 0.25%, 0.50%, 1.00%, 2.00%를 첨가시험 하였을 때 SSL 0.50%에서 가장 효과적인 결과(結果)를 얻었다. 5. 0.5% SSL 첨가(添加)시 farinograph의 측정(測定)에서는 반죽형성기간이 지연되고 stability가 크게 증가(增加) 하였다. 6. Headed & gutted FPC 5%, 10%, 15%, 20%복합분에 SSL 0.5%를 첨가하였을 때, 10%까지는 그 제품성이 양호하게 개선(改善) 되었으나 그 이상 첨가할 경우에는 개선효과(改善效果)를 보지 못했다. 7. 관능검사(官能檢査) 결과(結果) whole FPC의 경우는 5%까지 headed & gutted FPC 의 경우는 10%까지 첨가 하였을 때 제빵가치가 있는 것으로 평가되었다.

• 한국식품영양과학회지
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• 제41권10호
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• pp.1431-1440
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• 2012

Whole fruit 영실로부터 페놀성 물질의 추출은 70% 에탄올을 용매로 하여 추출하였을 때가 최적이었다. 영실로부터 제조한 70% 에탄올 추출물의 Helicobacter pylori에 대한 항균활성은 $200{\mu}g/mL$의 phenolic compoun d 함량에서 13 mm의 저해환을 나타내었다. 영실 추출물을 첨가한 식빵의 품질 특성을 알아본 결과 영실 추출물을 첨가한 반죽은 밀가루 수화와 반죽 형성, 시각적인 반죽 내부평가에서 품질 열화는 관찰되지 않았다. 영실 추출물을 첨가한 반죽으로 구운식빵 제품의 특성을 알아본 결과 대조구에 비하여 수분 함량이 높아 촉촉한 조직감을 주었으며, 불규칙한 기공이 많았으나 대조구에 비해 유의적인 차이는 없었다.

• 한국식품저장유통학회지
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• 제17권5호
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• pp.637-643
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• 2010

오미자 과육의 건조 분말, 착즙액 건조분말 및 95% 에탄올추출 농축물을 식빵 제조 시 각각 밀가루 대비 0.5% (w/w)로 첨가하여 대조구와 품질 특성을 비교하였다. 반죽과 식빵의 pH는 3가지 형태의 모든 오미자 첨가구에서 감소하였고 적정산도는 증가하였는데 과육 및 착즙액 분말이 에탄올추출 농축물보다 더 효과가 컸다. 반죽의 발효 팽창능은 과육 분말 및 에탄올추출 농축물 첨가에 의해 증가하였으나 굽기손실율은 모든 오미자 첨가구에서 대조구와 유의적인 차이가 없었다. 식빵 표면의 색도분석 시 명도 (L) 값은 착즙액 분말과 에탄올추출 농축물 첨가구에서 증가하였으나 적색도 (a) 및 황색도 (b) 값은 모든 첨가구에서 대조구와 차이가 없었다. 식빵 내부의 경우, a 값은 모든 오미자 첨가구에서, b 값은 에탄올추출 농축물 첨가구에서 증가하였으나 L 값의 변화는 없었다. 맛, 풍미, 색상 및 전반적인 기호도를 고려한 관능검사 결과, 오미자 과육 분말 첨가구는 대조구와 차이가 없었으나 착즙액 분말 및 에탄올추출 농축물 첨가구의 경우는 대부분의 지표에서 점수가 낮았다.

• International Journal of Human Ecology
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• 제4권1호
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• pp.25-34
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• 2003

High dietary phytate is a known factor in reducing the bioavailability of minerals such as zinc and calcium which are already chronically low in the Korean diet. This study was conducted to develop methods for reducing dietary phytate through the addition of phytate and/or the substitution of high phytate foods with low phytate foods. Ten units of phytase per 100g of uncooked brown rice were added to brown rice gruel resulted in a 16.2% phytate reduction after a 3-hour incubation period; an 18.2% reduction was produced after a 6-hour incubation period. The addition of ten units of phytase per 100g of soybean curd residue at 45$^{\circ}C$, followed by refrigeration for 3 hours, resulted in a 19.1% phytate reduction. The addition of 20 units of phytase under the same conditions reduced phytate content by 24.6%. In this study, two typical Korean meals consisting of legumes and unrefined cereals were prepared as high phytate meals; these were then compared to low phytate meals that had been prepared by treating the foods with phytase and substituting unrefined with refined cereals (i.e., brown rice with white rice, whole wheat bread with white bread). The phytate content of the two high phytate meals was 1878.2mg and 1811.8mg. After the addition of phytase and the food substitution, the phytate content of the low phytate meals was reduced to 788.9mg and 606.0mg. The phytate to zinc molar ratio of high phytate diets was 22.4 and 21.3 and 9.4 and 7.9 for the low phytate meals. These results indicate that the nutritional status of Koreans in terms zinc and other minerals can be improved by phytate reduction. This can be accomplished through the change of milling process for some cereals and/or the enzyme treatment of some high phytate food items.

• Journal of Community Nutrition
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• 제4권2호
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• pp.90-98
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• 2002

This study was performed to examine the dietary and BMI change of Koreans after moving to America and to identify the factors influencing changes of BMI. The subjects were 192 Korean-Americans (men : 86, women : 106) residing in the eastern area of the U.S.A. 1) subjects reported significantly increased consumption frequency in American foods like, low fat milk(p<0.001), cold cereals (p<0.001), whole wheat bread(p<0.001), hamburger(only in males p<0.01) and pizza(only in males p<0.01). Whereas significantly decreased consumption frequency in fish (p<0.05), cooked vegetables(p<0.001), kimchi(p< 0.001) and cooked rice (p<0.001) were reported. 2) It was reported that weight, accordingly BMI were significantly increased (p<0.01). The smoking habit score was significantly decreased for males (p<0.05). 3) Multiple linear regression analysis for BMI change showed that education years in Korea was the most prominent negative factor(p<0.001) in predicting BMI change in America. Elevated frequencies of alcohol, chicken and soft drink in America were also associated with greater increase of BMI. When the length of residence (increase of age) was included in regression model, the increase of age was the most significant factor (p<0.001). Changes of chicken and soda scores were other significant factors.