• 한국식품조리과학회지
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• 제31권5호
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• pp.557-564
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• 2015

This study was performed to investigate the effect of Gastrodia elata extract on the quality characteristics of Non-glutinous rice porridge Jochung, saccharide by barley malt. Non-glutionous Rice Porridge Jochung with 0% (NGR1), 5% (NGR2), 10% (NGR3), 15% (NGR4) and 20% (NGR5) Gastrodia elata extract were produced. Moisture content and Solids content the interaction of two factors, the pH decreased with increasing Gastrodia elata extract concentration. Reducing sugar was significantly higher in groups containing Non-glutinous Rice Porridge Jochung (NGR) with Gastrodia elata extract added than the control group, especially the 15% NGR4 addition group with $1.22{\pm}0.02g/L$. Free acidity contents were 27.27 meq/kg control and 29.67~41.03 meq/kg among the samples with p<0.001. There were significant levels of total phenolics and TEAC found for the antioxidant activity of the Jochung samples with Gastrodia elata extract added. Increasing the ratio of Gastrodia elata Extract in Jochung tended to decrease color value. The results showed that Jochung containng less than 15% Gastrodia elata Extract gave the highest scores in quality characteristics and sensory evaluation.

• 한국식품영양과학회지
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• 제34권2호
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• pp.277-284
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• 2005

좁쌀 약주의 가열살균에 따른 품질열화의 대안으로 비 가열공정 시스템인 미세 및 한외여과용 중공사막(hallow fiber membrane) 카트리지 (cartridge)의 도입을 통한 좁쌀 약주의 고품질화를 시도하였다. 비 가열살균 좁쌀 약주의 제조 및 저장 중 품질변화를 조사하기 위하여 0.65, 0.45, 0.2및 0.1 $\mu$m의 MF(micro-filtration) 카트리 지와 500 K의 UF(ultrafiltration) 카트리지 등 중공사막의 공극의 크기에 따른 제조공정상의 효용성을 시험하였다. 시험한 모든 막 카트리지에서 미생물 제거 능력은 확인되었으나 여과 속도 및 안전성 면에서 0.45 $\mu$m 막 카트리지가 적당한 것으로 조사되었다. 저장 중 모든 시료에서 환원당 및 색택 변화의 차이가 측정되었는데, 6개월 저장 결과 가열살균 약주가 비 가열 약주에 비하여 투명도(L 값)가 감소하고 황청도(b 값)는 크게 증가하여 색택이 어두워지는 현상이 관찰되었다. 저장 중 환원당의 감소는 색택이 진해지는 비효소적 갈변과 관련이 있는 것으로 추정되며, 다른 화학적 성분에 대한 변화는 가열 살균과 비 가열 간에 차이가 거의 없는 것으로 조사되었다. 관능검사 결과 카트리지의 종류에 따른 좁쌀약주의 품질에 대한 차이는 인정되지 않았으나, 가열살균과 비 가열에 대한 품질은 유의적인 차이가 있었으며 비 가열처리 공정이 더 우수한 것으로 평가되었다.

• Journal of Microbiology and Biotechnology
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• 제29권12호
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• pp.1882-1893
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• 2019

β-Glucosidases and β-xylosidases are two categories of enzymes that could cleave out non-reducing, terminal β-D-glucosyl and β-D-xylosyl residues with release of D-glucose and D-xylose, respectively. In this paper, two functional β-glucosidase Dth3 and β-xylosidase Xln-DT from Dictyoglomus thermophilum were heterologously expressed in E.coli BL21 (DE3). Dth3 and Xln-DT were relatively stable at 75℃ and were tolerant or even stimulated by glucose and xylose. Dth3 was highly tolerant to glucose with a K_i value of approximately 3 M. Meanwhile, it was not affected by xylose in high concentration. The activity of Xln-DT was stimulated 2.13-fold by 1 M glucose and 1.29-fold by 0.3 M xylose, respectively. Furthermore, the βglucosidase Dth3 and β-xylosidase Xln-DT showed excellent selectivity to cleave the outer C-6 and C-3 sugar moieties of ASI, which established an effective and green method to produce the more pharmacologically active CAG, an exclusive telomerase activator. We measured temperature, pH and dosage of enzyme using a single-factor experiment in ASI biotransformation. After optimization, the optimal reaction conditions were as follows: 75℃, pH 5.5, 1 U of Dth3 and 0.2 U of Xln-DT, respectively. Under the optimized conditions, 1 g/l ASI was transformed into 0.63 g/l CAG with a corresponding molar conversion of 94.5% within 3 h. This is the first report to use the purified thermostable and sugar-tolerant enzymes from Dictyoglomus thermophilum to hydrolyze ASI synergistically, which provides a specific, environment-friendly and cost-effective way to produce CAG.

• 한국식품저장유통학회지
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• 제14권6호
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• pp.624-632
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• 2007

가을울금과 봄울금의 채취시기에 따른 일반성분, 아미노산, 유리당 및 환원당 및 비타민 C와 $B_1$ 등의 함량을 비교분석 하였다. 가을울금과 봄울금의 수분, 조회분, 조단백 및 조지방 함량은 채취시기가 늦을수록 증가하였고, 가용성무질소분 함량은 채취시기가 늦을수록 감소하는 경향을 보였다. 구성아미노산은 채취시기가 늦을수록 아미노산의 함량이 증가하다가 다음해인 1월말에는 약간 감소하였으며, 총 아미노산에 대한 필수아미노산의 비율도 증가하였다. 유리 아미노산의 경우는 주된 성분은 구성아미노산과 비슷하였으나, 채취시기가 늦을수록 아미노산의 함량은 계속 증가 하였으며 총 아미노산에 대한 필수아미노산의 비율은 감소하였다. 구성아미노산과 유리아미노산 모두 가을울금이 더 높은 함유량을 보였다. 울금의 유리당 중 fructose는 채취시기가 늦어질수록 점차 증가하였으나, glucose와 sucrose는 감소하였으며, 총 함량은 채취시기가 늦어질수록 점차 감소하는 경향을 보였다. 유리당과 환원당 모두 가을울금이 더 높은 함유량을 보였다. 비타민 C와 $B_1$은 채취시기가 늦어질수록 그 함량이 가을울금은 감소하였으나 봄울금은 증가하였으며, 비타민 C는 가을울금이 더 높았으나 $B_1$의 경우는 봄울금이 더 높게 나타나 유의적인 차이를 보였다(p<0.05).

• 대한간호학회지
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• 제44권6호
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• pp.672-681
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• 2014

Purpose: The purpose of this study was to investigate the effects of using a Coaching Program on Comprehensive Lifestyle Modification with pregnant women who have gestational diabetes. Methods: The research design for this study was a non-equivalent control group quasi-experimental study. Pregnant women with gestational diabetes were recruited from D women's hospital located in Gyeonggi Province from April to October, 2013. Participants in this study were 34 for the control group and 34 for the experimental group. The experimental group participated in the Coaching Program on Comprehensive Lifestyle Modification. The program consisted of education, small group coaching and telephone coaching over 4weeks. Statistical analysis was performed using the SPSS 21.0 program. Results: There were significant improvements in self-care behavior, and decreases in depression, fasting blood sugar and $HbA_1C$ in the experimental group compared to the control group. However, no significant differences were found between the two groups for knowledge of gestational diabetes mellitus. Conclusion: The Coaching Program on Comprehensive Lifestyle Modification used in this study was found to be effective in improving self-care behavior and reducing depression, fasting blood sugar and $HbA_1C$, and is recommended for use in clinical practice as an effective nursing intervention for pregnant women with gestational diabetes.

• 동아시아식생활학회지
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• 제10권4호
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• pp.281-287
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• 2000

Major chemical components of sweet drink and vinegar prepared with Liriopis tuber were investigated sensory quality. The contents of total soluble solid, total sugar, non-reducing sugar, total saponin, ash and protein in the processed of LIriopis products ranged 7.71~10.67%, 4.94~9.77%, 1.98~4.67%, 0.80~0.59%, 0.40~0.36%, and 0.44~0.49%, respectively. In addition, levels of succinic, malic and acetic acid in the products ranged 78.9~96.3, 23.6~6.3 and 12.7~2686.0mg/100ml respectively. Meanwhile, the sweet drink contained 1.89mg%(w/v) of hydroxyprolin, 0.39mg%(w/v) of glutamic acid, 0.22mg%(w/v) of arginie, 0.15mg%(w/v) of citruline and 0.11mg%(w/v) of potassium. The vinegar contained 2.89mg%(w/w) hydroxyprolin, 248.2$\mu$g/100ml glutamic acid, 99.2$\mu$g/100ml arginine, 205.5$\mu$g/100ml citruline and 143.46$\mu$g/100ml potassium.

• 한국미생물·생명공학회지
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• 제18권3호
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• pp.322-325
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• 1990

During transportation and preservation of Takju, alcohol fermentation has continued to produce $C0_2$ from residual sugar and frequently spoiled owing to bacterial contaminants wich produce organic acids. The authors could preserve Takju for more than 50 days at room temperature by pasteurization without any changes of quality. For the optimal condition of pasteurization, fresh Takju was heated at various temperatures and times. D-Value of the Saccharomyces sp. which isolated from Takju collected at seoul area was 19 see at $55^{\circ}C$. Non-spore forming bacterial contaminants, most of which known to cause acid-spoilage, were decreased when heated at $55^{\circ}C$ for 5 min. The optimal pasteurization condition of Takju was at $55^{\circ}C$ for 10 min. Spore forming bacterial contaminants, considered to be EuciiLw sp., were not sterilized after pasteurized at the optimal condition. However, the spore-forming bacteria could not increase any more and also not cause increment of acidity during preservation even at room temperature for 50 days. Reducing sugar was increased during storage of Takju after pasteurization. This suggests that the residual glucoamylase in Takju is still active after pasteurizsation and keep sweet taste.

• 한국식품영양과학회지
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• 제35권2호
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• pp.205-211
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• 2006

감마선조사를 이용한 증편의 저장 중 품질특성에 미치는 영향을 조사하였다. 감마선 비조사구 증편은 저장 이후 5일이 경과하면 미생물의 오염도는 일반세균은 $10^6\;CFU/g$ 수준 이상으로 부패취가 발생하며, 조직이 뭉개지는 등의 관능적으로 섭취가 불가능한 수준을 나타내었고, 감마선 조사구인 5 kGy, 10 kGy 조사구는 저장 10일이 경과 후에도 미생물이 관찰되지 않아 미생물학적으로 상온에서 10일 이상의 저장성을 확보하였다. 그러나 기계적 조직감 측정 결과 감마선의 조사선량이 증가할수록 조직이 단단해지는 경향을 나타내었으며, 관능평가의 결과 감마선 조사선량이 증가할수록 향, 맛, 질감 등 모든 면에서 감마선 비조사군에 비해 다소 낮은 선호도를 나타내었지만 미생물학적으로 안전성이 확보되며 가식이 가능한 것으로 사료되었다. 이상의 연구를 통해 우리의 전통 발효식품인 증편의 감마선 조사기술을 이용한 상업화를 모색 할 경우 쌀 소비 촉진과 전통식 품의 현대화 및 유통을 위한 저장성 확보에 부분적으로 기여할 수 있을 거라 사료되며, 이에 대한 떡류의 저장성 향상을 위한 연구가 계속되어야 할 것으로 생각된다.

• Preventive Nutrition and Food Science
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• 제15권2호
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• pp.152-158
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• 2010

This study was designed to determine the best cultivar of kohlrabi for making pickles among KM-1 (Worldcol), KM-2 (Bejo), KM-3 (Takii), and KM-4 (Monsanto) cultivars. The initial pH of pickles was different in all cultivars; however, they all had a pH in the range of 3.81~3.86 after 28 days of storage. The pickles made from KM-4 had the lowest acidity, while there was no significant difference in acidity among the KM-1, KM-2, and KM-3 pickles. The salinity of all kohlrabi pickles was consistent during the storage period. The changes of color values were accelerated in the following order: KM-4>KM-1>KM-2>KM-3. Though kohlrabi pickles were non-fermented, the change in reducing sugar contents was similar to that of a fermented pickle. The highest value of reducing sugar content was found in pickles made with KM-4. In all cases, the firmness of the pickle decreased as time of storage increased. On the initial day, KM-4 pickle showed the highest firmness with 807.4 g. KM-4 also showed the highest firmness on the 28th day of storage with 602.3 g. In sensory evaluation, the KM-4 pickle exhibited the highest texture (hardness) among the pickles. The pickle made with the KM-4 cultivar showed relatively higher firmness of texture than other cultivars, suggesting that KM-4 could be utilized in other kinds of processed foods, in addition to being pickled.

• 한국식품과학회지
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• 제26권3호
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• pp.278-282
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• 1994

인삼 유효성분의 하나인 saponin은 10 kGy 이하의 감마선 조사와 ethylene oxide 훈증처리에 대해 안정하였으며, 그 밖의 조지방, 조단백질, 전당 등도 살균조건에서 비교적 안정되었다. 그러나 함황 아미노산, 환원당, pH, 산도 등은 EO 처리에 의해 유의적으로 변화되었다. 포장방법과 저장조건에 따른 화학적 특성시험에서 $25^{\circ}C$, 상대습도 90%의 무포장 백삼분말 시료는 사포닌, 환원당, pH, 산도 등의 변화가 초래되었으며, 이같은 현상은 무처리 대조군에서 더욱 현저하였다. 그러나 기밀포장후 백삼분말의 미생물 농도에 따라 $5{\sim}10$ kGy의 감마선을 처리한다면 상대습도에 관계없이 $30^{\circ}C$ 내외의 저장온도에서 7개월 까지 비교적 안정된 화학적 품질을 유지하게 될 것으로 사료된다.