• 한국식품과학회지
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• 제33권1호
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• pp.72-77
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• 2001

고추장의 보존성 향상을 목적으로 고추장에 5, 10, 20 kGy의 선량으로 감마선을 조사하고 $25^{\circ}C$에 12주간 보존하면서 고추장의 미생물 및 일반품질 변화를 조사하였다. 고추장의 Bacillus는 감마선 조사에 대하여 3.94 kGy의 $D_{10}$값을 보여 감마선에 대한 저항성이 높았으며 효모와 젖산균은 10 kGy의 선량에서 완전 사멸에 가까운 살균효과를 보였다. 고추장 보존 중의 일반품질 평가 요소인 아미노산성질소, 총환원당, protease 및 amylase 활성, pH, 갈변도의 변화는 감마선 조사에 의하여 영향을 받지 않았다. 따라서 감마선 조사는 고추장의 품질에 영향을 주지 않고 미생물만을 선택적으로 사멸시켜 제품의 보존 유통 및 가공에서 미생물 관점의 품질을 유지하는데 유용한 방법이 될 것으로 평가되었다.

• 한국식품영양과학회지
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• 제38권10호
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• pp.1452-1456
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• 2009

초임계 이산화탄소를 이용하여 감태 내 지용성 색소인 fucoxanthin을 추출 및 농축하기 위하여 식물성 유래 지방산인 중쇄지방산이 선택되었다. 중쇄지방산을 이용하여 감태로부터 추출된 fucoxanthin 추출물로부터 초임계 이산화탄소를 이용하여 중쇄지방산만을 효과적으로 추출, 분리함으로써 잔존물 내에 효과적으로 fucoxanthin을 농축할 수 있었다. Fucoxanthin 농축에 높은 효율을 나타낸 세 가지 압력 및 온도 조건들로는 9.7 MPa에서 $40^{\circ}C$, 11.0 MPa에서 $45^{\circ}C$, 12.4 MPa에서 $50^{\circ}C$로 나타났다. 이 세 가지 온도 및 압력조건에서의 이산화탄소의 밀도는 거의 유사한 값을 나타내었다. 이상의 결과를 종합해보면 초임계 이산화탄소를 이용한 fucoxanthin의 농축에는 이산화탄소의 밀도가 매우 중요한 인자인 것으로 확인되었다.

• 한국식품과학회지
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• 제20권1호
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• pp.119-124
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• 1988

식품의 안전성 평가를 위한 기초자료를 얻기 위하여, 식품의 가공, 저장 및 조리중에 식품성분간의 상호반응인 Maillard 반응을 이용하여 당의 분해로 생성되는 각종 카르보닐화합물을 강력한 돌연변이원성물질로 알려진 Trp-P-1, Trp-P-2, Glu-P-1, Glu-P-2 및 IQ에 각각 작용시켜서 이들 물질의 돌연변이성 억제효과를 연구 검토하였다. 그 결과, 카르보닐화합물에 의하여 돌연변이원성물질의 돌연변이원 활성이 크게 억제되었다. 사용한 카르보닐화합물중 ${\alpha}$-hydroxycarbonyl 화합물의 경우, glyceraldehyde, glycolaldehyde 및 dihydroxyacetone에서 돌연변이원성 억제효과가 크게 나타났다. ${\alpha}$-dicarbonyl 화합물의 경우, diacetyl에서 그 억제효과가 우수한 것으로 나타서, 전반적으로 ${\alpha}$-dicarbonyl 화합물이 ${\alpha}$-hydroxycarbonyl 화합물보다 돌연변이성 억제효과가 높게 나타났다. 한편, 공시한 카르보닐화합물 단독으로는 돌연변이 성을 나타내었으나, Trp-P-1등의 돌연변이원성물질과의 상호반응로 이들 두 물질의 돌연변이성이 동시에 소실되는 것이 입증되었다.

• Preventive Nutrition and Food Science
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• 제9권2호
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• pp.161-166
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• 2004

The effects of kimchis intake on Helicobacter pylori infection in the stomach, the counts of lactic acid bacteria in the large intestine, and bacterial enzymes ($\beta$-glucosidase, $\beta$-glucuronidase) and pH in feces were examined. A total of 20 participants (age range 34 ∼ 57) were assessed for H. pylori infection status by Be urea breath test. Fourteen participants were eliminated because they were H. pylori-negative. This study consisted of 4 consecutive phase, each of which lasted 4 weeks. Three hundred grams of kimchi were administered to H. pylori-infected subjects during the kimchi phase, followed by 4 weeks of control phase. During the control phase, subjects consumed 60 g of kimchi, the minimum amount in their customary diets. All participants were found to be H. pylori-positive during all experimental periods. During the kimchi phase, delta over baseline (DOB) level was lower than during the control phase, although significant difference between the kimchi and control phases were not found (p=0.9439). However, the counts of Lactobacillus sp. and Leuconostoc sp. significantly (p < 0.0005) increased during the kimchi phase. $\beta$-Glucosidase and $\beta$-glucuronidase activities and pH were significantly decreased by kimchi intake compared to control (p=0.000l). These results suggested that kimchi consumption did not show any therapeutic effect on H. pylori in the stomach. However, kimchi seemed to be a good food for colon health, since it increased the beneficial bacteria such as lactobacillus and decreased toxic enzyme ($\beta$-glucosidase and $\beta$-glucuronidase) activity and pH.

• 한국식품과학회지
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• 제28권2호
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• pp.366-370
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• 1996

흥삼분말의 위생적 살균을 위해 감마선 조사기법을 이용하였다. 감마선조사에 따른 오염 미생물의 살균효과는 호기성 전세균은 7.5 kGy, 곰팡이 및 대장균군은 2.5 kGy의 조사선량으로 검출한계 이하로 제거시킬 수 있었고 실온에서 6개월 저장후에도 미생물의 생육과 증식은 없었다. 홍삼분말에서 분리, 동정된 곰팡이는 Penicillium commune, Aspergillus niger, Aspergillus versicolor, Aspergillus unguis로 이들 포자의 $D_{10}$값은 각각 0.37-0.5 kGy. 0.24-0.31 kGy, 0.25-0.36 kGy, 0.28-0.41 kGy였으며, 2.5 kGy 선량에서의 불활성화계수는 각각 5-6.5, 7.4-9.3, 6.5·.9.1, 6.1-8.4이었다. 한편 홍삼 extract를 첨가한 배지가 PDA 배지보다 더 낮은 방사선 감수성을 보였고, 분리곰팡이의 배지특성에 따른 생육양상은 배양중기 이후부터 흥삼 extract 배지상에서 생육이 왕성하였다.

• Asian-Australasian Journal of Animal Sciences
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• 제20권2호
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• pp.273-282
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• 2007

This study was carried out to compare the changes of nutrients, sensory and chemical properties of freeze-concentrated and evaporated milks during storage. For pasteurization, the freeze-concentrated milk containing 27% of total solid was treated with 150 rpm ozone for 5 min, and 99% of microflora was eliminated. Also, the activities of protease and lipase decreased 93.31% and 96.15%, respectively, and phosphatase showed negative activity. Total bacteria count was maintained below$2.0{\times}10^4$CFU/ml. During storage, TBA absorbance was lower in freeze-concentrated milk than that in the evaporated milk. The production of short-chain free fatty acids and free amino acids increased proportionally to the storage period in both samples. While the short-chain free fatty acid production was lower in the freeze-concentrated milk compared with that in the evaporated milk, the production of individual free amino acid was similar in both samples. In sensory evaluation, cooked flavor and color were much lower in the freeze-concentrated milk than that in the evaporated milk. Overall acceptability score was higher in the freeze-concentrated than the evaporated milk. Based on above results, ozone treatment for the freeze-concentrated milk pasteurization was positive at the elimination of microflora and enzyme inactivation. During storage, the freeze-concentrated sample minimized the change of color and TBA absorbance, the production of short-chain free fatty acid and vitamins than the evaporated milk. Therefore, the freeze-concentrated milk process in the present study resulted in the positive effect in minimizing nutrient loss and keeping quality of milk during storage.

• Journal of Nutrition and Health
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• 제11권1호
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• pp.39-43
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• 1978

번데기의 식품용달개발(食品用達開發)을 위해 몇가지 실험(實驗)을 하여 다음과 같은 결과를 얻었다. 1. 번데기의 이취(異臭)는 지방분(脂肪分)의 추출(抽出)로 제거(除去)할 수 있었다. 그 최적조건(最適條件)은 끊는 n-hexane으로 1시간조리(時關處理)하는 것이었다. 2. 실온(室溫)으로 방치(放置)한 번데기의 일반세균수(一般細菌數)는 6일(日)까지는 현저한 증가(增加)를 보이지 않았으며 균수(藝數)$10^8$을 초과하지 않아도 부패(腐敗)하여 식용(食用)하기 어렵게 되었다. 3. 강화가공용(强化加工用)의 탈지(脫脂)번데기는 수분(水分) 1.3%, 조단백(組蛋白) 76.0%, 조지방(組脂肪) 0.8%, 조회분(組灰分) 4.8%의 조성(組成)을 가졌다. 4. 제취목적(除臭目的)으로 alkali 처리(處理)를 하였으나 별(別)로 효과(效果)를 인정할 수 없었다. 5. 번데기의 脂肪酸組成은 myristic acid 0.35%, palmitic acid 20.90%, palmitoleic acid 0.50%, stearic acid 7.11%, oleic acid 32.20%, linoleic acid 6.48%, linolenic acid 30.31%였다.

• 한국수산과학회지
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• 제50권1호
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• pp.1-7
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• 2017

The elimination of harmful heavy metals (Cd, Cr, and Pb) from sea lettuce Enteromorpha sp. was evaluated in filtered seawater over a pH range of 2.0-4.0 using citric, hydrochloric, and nitric acids. We also evaluated the quality of sea lettuce samples after release of their internal constituents into seawater solutions containing acids. The heavy metals that accumulated in raw sea lettuce after incubation for 3 days in seawater containing Cd, Cr, and Pb were, in descending order, Pb ($120.45{\mu}g/g$), Cr ($86.04{\mu}g/g$), and Cd ($18.35{\mu}g/g$). The rate of elimination of heavy metals from sea lettuce was higher at lower pH for all of the acids used. However, the color of the sea lettuce changed adversely at below pH 2.5. The heavy metals in sea lettuce samples after 10 min in seawater at pH 3.0 containing the three acids were eliminated in the order Pb (42.2-78.0%), Cd (51.8-55.3%), and Cr (14.0-32.8%). The quality of the sea lettuce was not affected when it was incubated for 30 min at pH above 3.0. The maximum elimination of heavy metals from sea lettuce occurred when it was soaked for 10 min in seawater at pH 3.0 containing citric acid.

• 한국수산과학회지
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• 제39권2호
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• pp.72-77
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• 2006

Enrofloxacin (ENRO) is one of the most commonly used fluoroquinolones for treating bacterial disease in olive flounder (Paralichthys olivaceus) farming, but its withdrawal time for industrial-scale farming has not been well established. Withdrawal times of ENRO following oral administration were evaluated in olive flounder under field conditions. Fish were held in an inland fish tank and fed a commercial mediated diet containing 5 mg/kg of ENRO for 9 days. Seven fish per sampling point were examined during and after treatment. ENRO and its major metabolite, ciprofloxacin (CIP), were analyzed using high-performance liquid chromatography with a fluorescence detector. The concentration of ENRO and CIP in muscle increased during the medication period, and then decreased rapidly The sum of ENRO and CIP concentration in olive flounder peaked on day 6, with a maximal concentration in muscle of 4.30 mg/kg. ENRO residues were eliminated rapidly; at 10 days post treatment, the level in muscle was 0.10 mg/kg, but it took about 50 days to be reduced to below 0.1 mg/kg. After 60 days, the residual concentration was below 0.1 mg/kg in all samples. The level of ENRO accumulation at the beginning of oral administration was variable, according to the farming conditions, but the overall exhaustion time was almost the same. We concluded that an adequate withdrawal period of enrofloxacin is 60 days in the case of oral administration.

• 한국축산식품학회지
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• 제30권6호
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• pp.923-929
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• 2010

Colostral whey prepared from colostrum (pooled from first six post-partum milkings) was heated for 10 min at $100^{\circ}C$ Heated colostral whey was incubated with 1% enzymes (protein equivalent basis) for 15, 30, 60, 90, and 120 min at $50^{\circ}C$. Papain, pepsin, trypsin, and alcalase produced different degrees of hydrolysis (DH), 10.66%, 12.42%, 10.83%, and 25.31%, respectively, at an incubation time of 120 min. The SDS-PAGE reveals that significant amounts of bovine serum albumin (BSA), ${\beta}$-lactoglobulin (${\beta}$-LG), and ${\alpha}$-lactalbumin (${\alpha}$-LA) survived papain digestion. In contrast, pepsin completely removed BSA but not ${\beta}$-LG present in heated colostral whey. Alcalase completely eliminated BSA, ${\beta}$-LG, and ${\alpha}$-LA. This differential hydrolysis was confirmed by reversed-phase HPLC analysis. Using ion-exchange chromatography, fraction-1 (F-1) was obtained from alcalase hydrolysate at a NaCl gradient concentration of 0.25 M. Reversed-phase HPLC chromatograms of alcalase F-1 showed numerous small peaks, which probably indicate that a variety of new peptides were produced. Iron content of alcalase F-1 was 28.94 ppm, which was the highest among all enzyme fractions, whereas iron content of colostral whey was 36.56 ppm. Main amino acids contained in alcalase F-1 were Thr (15.45%), Glu (14.12%), and Ser (10.39%). Therefore, alcalase can be used to generate good iron-binding peptides in heated colostral whey, and the resulting iron-binding peptides could be suitable as a value-added food ingredient for food supplements.