• 한국식품위생안전성학회지
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• 제18권3호
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• pp.146-152
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• 2003

당 대사에 관여하는 Pyruvate dehydrogenase phosphatase (PDP)는 해당과정에서의 대사 산물인 pyruvate 를 acetyl CoA로 만들어 구연산 회로로 진입시켜주는 효소인 Pyruvate dehydrogenase complex(PDP)의 활성을 조절하는 중요한 효소이다. PDP의 catalytic subunit는 PDP의 dihydrolipoamide acetyltransferase(E2), PDP regulatory subunit (PDPr), 그리고 칼슘 결합 도메인 등으로 구성되어 있는 것으로 추측되어지고 있다. 본 연구에서는 PDP 단백질을 분리정제하고 결정화 하고자하였다. PDP는 catalytic subunit(PDPc, Mr 52,600 Da)과, regulatory subunit (PDPr, 95,600 Da)으로 구성되어 있으며 칼슘 존재하에 PDPc는 dihydrolipoamide acetyltransferase(E2) component와 결합하여 기질인 인산 E1 component의 탈인산화율을 증가시킨다. PDPc는 intrinsic 칼슘 결합부위를 가지며 두 번째 칼슘 부위는 E2 존재 하에 형성된다. 이러한 특이한 상호반응을 이용한 GSH-Sepharose-GST-L2 matrix를 이용하여 약 1000 U/mg의 specific activity를 갖는 순수 PDPc를 약 80%의 yield로 얻어 결정화에 사용하였다.

• 한국식품위생안전성학회지
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• 제12권2호
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• pp.160-174
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• 1997

Progress in commercialization of the irradiation process, greater international trade in irradiated food, differing regulations relating to use of the technology in many countries, and consumer demand for clear labeling of irradiated food highlighted the need for tests that could be applied to the food itself. Scientists have had to focus on identifying and isolating the minute changes caused in the component food molecules by the process. A number of investigators have reviewed the changes occurring in food after irradiation, detecting and measuring the effects of irradiation. The Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture organised a coordinated program on analytical detection methods in irradiation treatment of food (ADMIT) which promoted cooperation in this area and sponsored collaborative testing of some of the most promising methods.

• Preventive Nutrition and Food Science
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• 제22권2호
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• pp.67-80
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• 2017

Cholesterol is a vital component of the human body. It stabilizes cell membranes and is the precursor of bile acids, vitamin D and steroid hormones. However, cholesterol accumulation in the bloodstream (hypercholesterolemia) can cause atherosclerotic plaques within artery walls, leading to heart attacks and strokes. The efficiency of cholesterol absorption in the small intestine is of great interest because human and animal studies have linked cholesterol absorption with plasma concentration of total and low density lipoprotein cholesterol. Cholesterol absorption is highly regulated and influenced by particular compounds in the food supply. Therefore, it is desirable to learn more about natural food components that inhibit cholesterol absorption so that food ingredients and dietary supplements can be developed for consumers who wish to manage their plasma cholesterol levels by non-pharmacological means. Food components thus far identified as inhibitors of cholesterol absorption include phytosterols, soluble fibers, phospholipids, and stearic acid.

• The Journal of Asian Finance, Economics and Business
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• 제9권8호
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• pp.135-144
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• 2022

Organizational culture has been recognized as a determinant of corporate Effectiveness. Cultural components could affect corporate Effectiveness to different extents. However, it seems that none of the previous studies have evaluated and compared these influential extents of cultural components. The current research applies analytic hierarchy processes to assess and rate the significance extents that, cultural components play in resulting in corporate Effectiveness. Then, the current work utilizes regression analyses to re-evaluate the significance extents for the robustness of analytic hierarchy processes. The findings indicate that clan culture is the most vital component in explaining corporate Effectiveness. In contrast, adhocracy culture is the least important component in affecting corporate Effectiveness. Market culture is a cultural component that is ranked the second in determining corporate Effectiveness, and next is hierarchy culture which is the third. The findings are in support of the positive influences of clan, market, and adhocracy cultures on corporate Effectiveness; whereas it found the negative impact of hierarchy culture on corporate Effectiveness.

• 한국영양학회:학술대회논문집
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• 한국영양학회 2003년도 연합학술대회
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• pp.322.2-322.2
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• 2003

• 한국경영과학회지
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• 제4권1호
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• pp.87-102
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• 1979

In Korea, the traditional main food is rice There is a shortage of food, though the land is uesd intensively. The Koreans produce mainly rice its yield is very much higher than other crops. This leads to the comsumption of one type of food and, hence, to an unbalanced diet. Since 1962, Korean income has been going up rapidly, and the demand for animal protein has also increased. In order to solve the probem, the government decided to develop the dairy industry, because this would enable the population to consume more animal protein, and there is weak competion between rice and milk production.

• 대한약학회:학술대회논문집
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• 대한약학회 2001년도 Proceedings of International Convention of the Pharmaceutical Society of Korea
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• pp.147.2-148
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• 2001

• 한국식품과학회지
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• 제27권5호
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• pp.703-707
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• 1995

조리가공후 열처리하여 미생물학적 변패의 가능성을 배제한 식품의 저장중 일어나는 이화학적, 관능적 변화를 주성분분석을 이용하여 품질저하를 평가하였다. 제조된 식품을 20, 30 및 $40^{\circ}C$에서 저장하면서, pH, 산도, 색도 및 3개의 관능특성 변화 등 9개의 항목을 측정하였다. 전체적인 기호도는 시간이 경과함에 따라 서서히 떨어져 시료의 관능적 품질수명은 $40^{\circ}C$의 경우는 1.5개월, $20^{\circ}C$ 및 $30^{\circ}C$의 경우는 3개월 수준으로 나타났다. 그러나 저장온도의 상승에 따른 이화학적 품질의 변화속도는 일정한 경향이 없었다. 주성분분석을 이용하여 저장중의 품질 변화를 평가한 결과, 9개의 측정항목에 대하여 제1주성분은 49.6%, 제2주성분은 28.8%를 설명할 수 있었다. 제1주성분점수의 변화는 유의적이었으며, 변화의 기울기가 20, 30 및 $40^{\circ}C$에서 각각 -1.07, -1.33 및 -1.82로서, 제1주성분점수의 변화는 저장온도가 $10^{\circ}C$씩 증가함에 따라 약 1.30배씩 증가하여, 기호도검사에 의한 $20^{\circ}C$ 및 $40^{\circ}C$의 저장수명 변화와 일치하였다. 따라서 주성분 분석을 이용하여 식품의 저장중 품질변화를 평가하고, 저장수명을 예측하며, 품질에 영향을 미치는 지표의 선정이 가능할 것으로 사료되었다.

• Journal of Ginseng Research
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• 제37권3호
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• pp.349-354
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• 2013

Dried ginseng (DG) is in fact the representing ginseng product in the worldwide market. Although it is made in various packages depending on the processing method, size and age of DG, basic scientific data reporting the chemical components are limited. In this study, 4-year-old curved ginseng (CG), one of the domestic DG products, was selected for further investigation. Eighty-six samples of 30 and 50 piece-grade CG, which are the most widely distributed in the market, were collected for 5 yr. Their major components, such as moisture, total sugar, acidic polysaccharides, total phenolic compounds, and saponins, were analyzed to figure out the standard quality characteristics. The moisture content of all CG samples was less than 15%. The total water-soluble sugar contents were 22.9% to 47.8% and 23.2% to 49.5% in the 30 and 50 piece-grade CG, respectively. The acidic polysaccharide contents were 3.6% to 6.7% and 2.9% to 6.9% in the 30 and 50 piece-grade CG, respectively. The total phenolic compound content was 0.4% to 0.5% in CG, regardless of the piece-grade. The crude saponin content, which represents the active component of ginseng, was over 2% in all samples. In 30 piece-grade CG samples, the contents of major ginsenosides, Rb1, Rf, and Rg1, were 2.2 to 4.7 mg/g, 0.4 to 1.3 mg/g, and 1.6 to 4.0 mg/g, respectively. The ginsenoside contents in 50 piece-grade CG samples were 2.1 to 3.9 mg/g (Rb1), 0.5 to 1.2 mg/g (Rf), and 1.3 to 3.4 mg/g (Rg1). Overall, since there were relatively high standard deviation and coefficient of variation in all the chemical component contents that were assessed, we found some difficulties in showing the CG standard chemical component characteristics by average, standard deviation, and other statistical analysis factors.

• 한국식품조리과학회지
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• 제32권5호
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• pp.567-574
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• 2016

Purpose: The objective of this study was to provide nutritional information (protein and amino-acid contents) of soybeans (Baktae, Seoritae, Huktae, and Seomoktae) with different cooking methods. Methods: Raw, boiled (in $100{\pm}15^{\circ}C$ of water for 4 hr), and fried (in a pan at $110{\pm}15^{\circ}C$ for $20{\pm}5min$) soybean samples were prepared. Contents of protein and amino acids were determined. Results: Protein content in raw Baktae, Seoritae, Huktae, and Seomoktae soybeans ranged from 361.0 to 386.8 mg/g. Protein contents differed according to cooking methods. They were higher in pan-fried beans (107.9-113.5%) than in raw or boiled soybeans (48.2-49.5%). A total of 18 amino acids were analyzed. Amino acid data sets were subjected to principle component analysis (PCA) to understand their differences according to soybean types and cooking methods. Bean samples could be distinguished better according to cooking method in comparison with bean types by principle component (PC1) and PC2. In particular, fried soybeans contained much higher levels of cystein. Other amino acids were the dominant in raw and boiled ones. On the other hand, the amounts of threonine, histidine, proline, arginine, tyrosine, lysine, tryptophan, and methionine were higher in raw bean samples than in cooked ones. Conclusion: The contents of amino-acids and proteins are more effected by different cooking methods in comparison with soybean types.