• 한국식품조리과학회지
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• 제9권2호
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• pp.74-77
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• 1993

우리나라에 분포되어 있는 마중 긴마(D. batatas)의 물리화학적 성질 및 복합분으로써 튀김류인 Doughnut의 흡유율과 관능 검사를 실시하여 다음과 같은 결과를 얻었다. 긴마는 수분 76.10%, 당질 18.63%, 조단백질 4.03%, 지방 0.27%, 회분 1.02% 및 전분 함량은 17.20%로 나타났다. 유리당 조성은 glucose, fructose 및 sucrose로 구성 함량이 각각 30% 정도로 동등한 비율을 나타내었다. 또한 유리 아미노산 조성은 Serine, Arginine, Alanine순으로 이들이 전체 아미노산의 70.3%를 차지하였으며 총 아미노산의 47%는 Glutamic acid, Aspartic acid, Arginine가 차지하였고 함황 아미노산은 거의 존재하지 않았다. 튀김 식품인 Doughnut에 있어 마 첨가율이 높아질수록 기름 함유율이 낮아졌으며 관능 검사시 control과 마 10% 첨가군이 각 항에 차이가 없는 것으로 영양가와 기름 함유율을 고려해 볼 때 튀김시 밀가루에 10% 마가루 첨가가 바람직한 것으로 생각된다.

• Applied Biological Chemistry
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• 제39권5호
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• pp.384-388
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• 1996

건강식품에 대한 기호도가 높아짐에 따라 최근 그 수요가 증가하고 있는 단마의 열풍건조 시의 건조특성과 건조 시 갈변 억제 방법에 관해 조사하였다. 단마의 일반 성분은 수분 81.17%, 조단백질 1.43%, 조섬유 0.29%, 가용성 무질소물이 15.81%었다. 단마를 세척 박피 후 0.5 cm 두께로 세절하여 plastic tray에 박층 및 적층($4{\sim}5$겹)으로 건조온도 $50,\;65,\;80^{\circ}C$에서 중량의 변화가 없을 때까지 건조하면서 건조 중의 중량을 측정한 결과, 각 온도에서 분말화가 가능한 수분함량(18%, 습량기준)까지는 박층의 경우 10, 6, 3시간, 적층의 경우에는 12, 7, 5시간 정도의 건조시간이 요구되었다. 고온 건조 조건($80^{\circ}C$)에서의 갈변을 억제하기 위해 열풍건조 전 blanching, steam 및 가정용 전자랜지를 이용한 microwave 처리를 각각 30초, 60초간 실시한 결과, 30초간 steam 처리한 구가 대조구에 비하여 비교적 갈변도가 적었다. Ascorbic acid, cysteine, citric acid, NaCl 등을 이용하여 각각 1000 ppm, 500 ppm의 농도에서 열풍건조 전 단마를 1분간 dipping하여 건조 분말 제품의 색도를 측정한 결과 cysteine, citric acid, NaCl에서 갈변 억제 효과가 있는 것으로 나타났으며, 이틀을 두 가지 씩 조합한 복합 갈변 억제액에 dipping시에는 갈변 억제 효과가 더욱 우수한 것으로 나타났으며 citric acid 500 ppm, cysteine 1000 ppm 처리구가 가장 갈변 억제 효과가 뚜렷하였다.

• 한국응용과학기술학회지
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• 제32권2호
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• pp.302-311
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• 2015

To better investigate the antioxidative property of thermal treatment yam (Dioscorea batatas DECNE.) in Korea, some established methods were used. 70% Methanol, 70% ethanol and chloroform-methanol (CM, 2:1, v/v) extracts were collected. 70% Methanol extract exhibited stronger antioxidative activity evaluated by ferrous ion chelating activity, NO radical scavenging activity and ${\beta}$-carotene bleaching assays. On the contrary, CM extract was the most effective in inhibiting linoleic acid peroxidation. Yam available in Korea was also analyzed for its bioactive compounds such as lycopene, chlorophyll a, b, tannin, phytic acid and total saponin contents. Total saponin was abundant in thermal treatment, which determined to be $42.52{\pm}1.88mg/g$. Based on the results obtained from this study, thermal treatment yam could be used as natural antioxidant source due to its high antioxidant activity and bioactive compound contents.

• Mycobiology
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• 제38권1호
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• pp.78-80
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• 2010

Leaf spot symptoms were frequently observed on yam plants grown in the Yeoju area in Korea during a disease survey in 2008. A total of five isolates of Pseudophloeosporella sp. were obtained from the infected leaves of yam plants. All of the isolates were identified as Pseudophloeosporella dioscoreae based on their morphological and cultural characteristics. A phylogenetic tree derived from the internal transcribed spacer sequences of the fungal isolates showed that the fungus is distinctly separated from species in other related genera. P. dioscoreae isolates caused very tiny spots on leaves of yam plants two weeks after artificial inoculation which were similar to those observed in the field. This is the first report that Pseudophloeosporella dioscoreae causes leaf spot in yams in Korea.

• Food Science and Biotechnology
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• 제14권5호
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• pp.661-666
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• 2005

The specific objectives of this study were to dry yam chips using microwave vacuum drying, freeze drying and hot air drying, then to coat the dried yam chips with ascorbic acid cocrystallized sucrose, and finally to compare the quality of yam chip snack foods with respect to drying and coating characteristics. The microwave vacuum dried sample showed the highest drying rates and much less surface damage than the hot air dried one did. The shape and color of the microwave vacuum dried/coated sample were allocated between those of the freeze dried/coated sample and the hot air dried/coated sample. The freeze dried/coated sample scored excessively low in organoleptic hardness and chewiness to be suitable as a snack. The hot air dried/coated sample was too deep in color, wrinkled, excessively high in organoleptic hardness and chewiness, and excessively low in mouthfeeling. Therefore, the microwave vacuum dried/coated sample presented the best overall attributes as a snack, with respect to organoleptic characteristics, shape, color, and drying rates.

• 식물병연구
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• 제22권3호
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• pp.194-197
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• 2016

Chinese yam necrotic mosaic virus (CYNMV) is one of the most widespread viruses in Chinese yam (Dioscorea opposita Thunb.) and causes serious yield losses. Currently, genetic information of CYNMV is very restricted and complete genome sequences of only two isolates (one from Japan and another from China) have been reported. In this study, we determined complete genome sequence of the CYNMV isolate AD collected from Andong, Korea. Genetic analysis of the polyprotein amino acid sequence revealed that the Korean isolate AD has high similarity with the Japanese isolate PES3 (97%) but relatively low similarity with the Chinese isolate FX1 (78%). Phylogenetic analysis using the CYNMV 3' proximal nucleotide sequences harboring the coat protein and 3' untranslated region further supported genetic relationship among the CYNMV isolates. Based on comparative analysis of the CYNMV genome sequences determined in this study and other previous studies, we generated molecular detection primers that are highly specific and efficient for CYNMV diagnosis.

• 한국의류학회지
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• 제28권9_10호
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• pp.1282-1291
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• 2004

Kenaf was cultivated and harvested in large quantity in Cheju Island and Chinju, Kyungsangnamdo. It was chemically rotted with 3% NaOH for 60 minutes at 100$^{\circ}C$, neutralized using 1% acetic acid, washed and dried, and obtained 40kg of dry kenaf fiber. Kenaf 15/rayon 85, flax 15/rayon 85, and rayon 100% yam was spun and the physical characteristics were measured. Plain weave and twill weave fabrics were made using each of the above yarns as the filling yam. Cotton 100% yam was used as the warp yam in all fabrics. Kenaf/rayon blend yarns were higher in tenacity and elongation, lower in yam uniformity, higher in the number of nep than the flax/rayon blended yams. Kenaf/rayon blend fabric had higher tenacity and elongation compared to the flax/rayon blend fabric Kenaf/rayon blend fabric was most stiff in both plain weave and twill weave fabrics whereas drape characteristics was dependent upon the fabric structure of the kenaf/rayon blend and flax/rayon blend. There were little differences between the kenaf/rayon blend fabric and the flax/rayon blend fabric in the Kawabata physical measurements and the PHVs. The only drawback of kenaf fiber was it's surface roughness and it is expected that it can be improved by enzyme retting and mechanical bundle separation.

• KSBB Journal
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• 제31권1호
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• pp.58-65
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• 2016

In this study, Arthrobacter scleromae SYE-3, which was isolated from indigenous plant in a subtropical region, Neigeria, with plant growth promoting activity was evaluated to determine the optimal culture condition. A bacterial strain SYE-3 had the IAA productivity ($89.15{\pm}0.36mg/L$) and ACC deaminase activity ($0.20{\pm}0.06$ at 72 hours). Also, optimal culture conditions such as temperature and pH of strain SYE-3 were $20^{\circ}C$ and 10 in LB medium, respectively. Strain SYE-3 had up to 3% salt tolerance in the LB medium. Plant growth promoting ability of strain SYE-3 using yam (Dioscorea japonica Thunb.) was evaluated. As a result, strain SYE-3 had showed very powerful effect on the increase of the shoot length and root biomass of yam (190.0% and 282.41% increase for 112 days, respectively). These results indicated that Arthrobacter scleromae SYE-3 can serve as a promising microbial resource for the biofertilizers of subtropical crops.

• 한국염색가공학회지
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• 제12권1호
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• pp.1-11
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• 2000

This paper surveys the fabric weavability and machine efficiency in the various weaving looms such as Projectile, Rapiers, and Air-jet. Used projectile loom was Sulzer-PU, and FAST-R, THEMA-11E, and Picanol-GTX were used for Rapier looms, as the Air-Jet looms, Picanol PAT and OMNI types were used. Using these looms, 5 harness worsted satin fabrics were woven for surveying the fabric weavability and machine efficiency. Warp yam count of fabric is 1/40Nm, Sirofil, and filling is 1/30 Nm, worsted. End breaks of warp and filling directions for the various types of looms are measured and discussed with the mechanism of each loom. Warp and filling yam tensions are also measured and analysed with open width of shedding motion of each weaving machine. And various warp yam tensions with open width of shedding are measured and analysed according to the warp yam in various heald frame. These results fire also discussed with temples such as bar and ring. Warp yam tensions at the various positions on the fabric with various looms are measured and discussed with fabric mechanical properties such as tensile, bending, shear and surface.

• 한국식품조리과학회지
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• 제28권5호
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• pp.531-540
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• 2012

본 연구는 지방함량이 낮고 건강지향적인 고품질 오디 샐러드드레싱 개발을 위해 식초대신 오미자, 점도를 높이기 위해 생마즙을 사용하여 샐러드 드레싱을 제조하고 그 이화학적 특성 및 항산화성을 분석하였다. 샐러드 드레싱에 첨가되는 재료는 샐러드베이스(플레인 요거트:마요네에즈:생크림=8:1:1):오디분쇄물:오미자청:생마즙=4:4:6:1 또는 4:4:6:3 으로 첨가하였으며, 이때 첨가된 생마는 전체 샐러드 드레싱의 0,7, 18% 수준이었다. 샐러드 드레싱의 pH는 생마즙이 증가할수록 높아졌으며, 산도는 낮아졌다. 점도는 생마즙을 첨가하지 않은 대조군은 83.20 cP로 낮았으나, 생마즙 첨가량이 증가할수록 점도는 유의적으로 증가하여 생마즙 7%첨가군은 113 cP, 18% 첨가군은 125 cP 를 나타내었다(p<0.001). 유화 안정성은 생마즙 첨가량과 관계없이 49-50으로 일정한 값을 나타내었다. 색도 중 명도와 황색도는 생마즙 첨가량이 증가할수록 높아지는 경향을 나타내었다. 총 페놀성 화합물 함량은 대조군이 0.087 mg/g 이었으며, 생마즙 7% 첨가 오디 샐러드 드레싱은 0.101 mg/g, 생마즙 18% 첨가 오디 샐러드 드레싱은 0.122 mg/g 으로, 생마즙 함량이 증가할수록 총 페놀성 화합물 함량이 증가하였다. DPPH 라디칼 소거능 $IC_{50}$ 값은 대조군이 34.4 mg/mL, 생마즙 7% 첨가군이 32.3 mg/mL, 18% 첨가군이 29.7 mg/mL으로 생마 첨가량이 증가할수록 DPPH 라디칼 소거능의 $IC_{50}$ 값이 낮아져 샐러드 드레싱의 항산화능이 증가하였다. Hydroxyl 라디칼 소거능의 $IC_{50}$ 값은 대조군이 16.556 mg/mL, 7% 첨가군은 14.297 mg/mL, 18% 첨가군은 11.812 mg/mL 으로, 생마즙 함량이 증가할수록 hydroxyl 라디칼 소거능은 증가하였다. 관능적 특성으로 기호도 검사 결과, 외관, 향, 맛, 조직감에서 대조군에 비하여 생마즙 첨가군이 높았으며, 전반적인 기호도는 7% 첨가군이 가장 높았다. 이상의 결과로부터 오미자와 생마즙을 첨가한 오디 샐러드 드레싱 제조시 7%의 생마즙을 첨가할 경우 윤기, 색, 점도, 맛, 향, 기호도면에서 우수할 뿐 아니라 항산화성이 우수하여 고품질 천연 샐러드드레싱으로서 상품화 가능성이 높을 것으로 사료된다.