• 한국식품영양과학회지
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• 제23권1호
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• pp.110-115
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• 1994

To investigate the effect of potato lipoxygenase on the farinograph characteristics of wheat flour dough, composite flours containing enzyme-active potato flor (EPF) and hot-ar dried potato flour(HPF) were used. EPF was made by freeze-drying potato tuber. DPF (denaturated potato flour) was prepared by holding EPF at 8$0^{\circ}C$ for 18 hr in a dry oven. The potato flours were added to wheat flour at a level of 10% , respectivley. EPFB (enzyme-active potato flour blends, 90% wheat flour +105 enzyme -active potato flour) containing lipoxygenase activity gave higher farinogram peak time and higher stability values, lower MTI (mixing tolerance index ) and lower weakness values than those of HPFB(hot-air potato flour blends, 90% wheat flour + 10 % hot-air potato flour). Moreover, then lipoxygenase was added to DPFB(denatured potato flour blends , 90% wheat flour + 10% denatured potato flour) at a level of EPFB, it resulted in increasing stability, peak time and decreasing MTI , weakness at a level of EPFB. When the lipoxugenase was added to wheat flour with fumaric acid at alevel of 6.5 $\times$ 10units/g flour, lipoxygenase overcame the deleterious effects that fumaric acid including activated double-bond compounds have at mixing stability. Also the addition of liposxygenase with linoleic acid to defatted wheat flour resulted in the increase in stability and decrease in MTI value compared with those of linoleic acid and defatted wheat flour.

• 한국식품영양과학회지
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• 제21권2호
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• pp.171-174
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• 1992

시판 고추냉이 분말 향신료의 저장 또는 가공중 매운맛과 색상의 열화를 방지하기 위하여 아스코르빈산 및 구연산을 첨가하여 37$^{\circ}C$에서 16주간 저장 한 후 고추냉이 분말과 고추냉이 페이스트에 대하여 allyl isothiocyanate와 색상의 변화를 검토하였다. 아스코르빈산을 첨가한 고추냉이 분말의 allyl isothiocyanate 함량은 저장초기와 동일하여 고추냉이 분말의 매운맛 열화방지에 좋은 효과를 나타내었으나 구연산을 첨가하였을때는 커다란 효과가 나타나지 않았다. 또한 색상에 있어서는 첨가구 모두 효과가 나타나지 않았다. 한편, 아스코르빈산을 첨가한 고추냉이 분말 페이스트에 있어서는 시간이 경과함에 따라 allyl isothiocyanate함량과 백색도가 무첨가구보다 변화정도가 적어 매운맛과 색상의 열화방지에 좋은 효과가 나타났었으나 아스코르빈산의 첨가량에 따른 효과의 차이는 나타나지 않았다.

• 한국영양학회:학술대회논문집
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• 한국영양학회 2003년도 연합학술대회
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• pp.206.1-206.1
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• 2003

• Asian-Australasian Journal of Animal Sciences
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• 제32권9호
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• pp.1363-1372
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• 2019

Objective: This study was designed to investigate the effect of diet supplementation with rubber seed oil and flaxseed oil on serum fatty acids profile, oxidation stability of serum and milk, and immune function of dairy cows. Methods: Forty-eight mid-lactation Holstein dairy cows were randomly assigned to one of four treatments for 8 wk, including basal diet (CON) or the basal diet supplemented with 4% rubber seed oil (RO), 4% flaxseed oil (FO) or 2% rubber seed oil plus 2% flaxseed oil (RFO) on a dry matter basis. Results: Compared with CON, all the oil groups increased the levels of trans-11 C18:1 (vaccenic acid), cis-9, trans-11 C18:2 (conjugated linoleic acid, CLA) and C18:3 (${\alpha}$-linolenic acid, ALA) in serum. Both the activity of glutathione peroxidase and catalase in serum and milk in oil groups were decreased, which were negatively correlated with the levels of cis-9, trans-11 CLA and ALA. The concentrations of proinflammatory factors (tumor necrosis factor ${\alpha}$ and interferon ${\gamma}$) in serum of oil groups were lower than that from the CON cows. Conclusion: These results indicate that diet supplementation with RO or FO could alter serum fatty acid profile and enhance the immune function of dairy cows. However, the negative effect on milk oxidation stability should be considered when feeding these n-3 polyunsaturated fatty acid-enriched oils in dairy production.

• 한국식품위생안전성학회지
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• 제7권2호
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• pp.147-152
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• 1992

• 한국환경성돌연변이발암원학회:학술대회논문집
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• 한국환경성돌연변이발암원학회 2001년도 Korean Environmental Mutagen Society
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• pp.9-9
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• 2001

• Preventive Nutrition and Food Science
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• 제8권3호
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• pp.235-238
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• 2003

We investigated the effect of the phase transition temperature (T$_{c}$) of phospholipid in liposomes on the stability of incorporated retinol. Two kinds of phospholipid which have different T$_{c}$, L- $\alpha$ -dimyristoyl phosphatidyl choline (DMPC, T$_{c}$=22$^{\circ}$C) and D,L- $\alpha$ -dipalmitoyl phosphatidyl choline (DPPC, T$_{c}$=42$^{\circ}$), were used to prepare liposomes. Liposome with retinol was prepared as multilamella vesicles (MLVs) by the dehydration/rehydration method. The incorporation efficiency of retinol into liposomes prepared from DMPC and DPPC were 99.89$\pm$0.08% and 99.97$\pm$0.03, respectively. The average size of liposomes from DPPC were greater than that of DMPC. Two kinds of liposomes in phosphate buffer (10 mM, pH 7.0) were stored at 15, 30, and 5$0^{\circ}C$, and stability of incorporated retinol was analyzed. The stability of retinol in DMPC liposome was decreased, whereas the stability in DPPC liposome was increased as temperature increased, although the overall protection effect of liposome on the incorporated retinol was greater in DMPC liposomes than in DPPC liposomes.posomes.

• Food Science and Biotechnology
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• 제16권3호
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• pp.415-420
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• 2007

The aim of this study was to determine the various bioactive components of five olive oil varieties, as well as to assess their contribution to the oxidative stability of the oils. Fatty acids, ${\alpha}$-tocopherol, ${\beta}$-carotene, total flavonoids, total phenols, and certain phenolic compounds of extra virgin olive oils (EVOO; blended, arbequina, hojiblanca, and picual) and pure olive oil (POO) were examined. Oxidation stability was evaluated by the peroxide value (POV). The total content of all the studied antioxidant compounds was significantly higher in the EVOOs than the POO (p<0.05). Among the EVOOs, picual had the highest levels of ${\alpha}$-tocopherol ($10.18{\pm}0.40\;mg/100\;g$), ${\beta}$-carotene ($557{\pm}8\;{\mu}g/100\;g$), and total phenols ($110.7{\pm}1.3\;mg/g$), which correlated strongly with antioxidative capacity. Furthermore, the lowest POV occurred in picual EVOO and correlated with the highest monounsaturated fatty acid (MUFA, C16:1 and C18:1) and lowest polyunsaturated fatty acid (PUFA, C18:2 and C18:3) compositions, suggesting the ratio of MUFA to PUFA is a critical parameter for the oxidative stability of olive oil. Our results indicate that the oxidative stability and antioxidant potential of EVOO depends not only on the antioxidant vitamins, but also on the amount of phenolic compounds and fatty acid profile of the oil.

• 한국식품영양학회지
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• 제23권1호
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• pp.23-29
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• 2010

Pigment concentrates with violet-red color and sweet taste were obtained from purple-fleshed sweet potato(PFSP) using ethyl alcohol and water. Extract from general potato(GP) were used as a control. The relative stability of PFSP pigment concentrate(PFSPPC) in a storage test over 15 days was confirmed in the order of dark > fluorescence > sun-light irradiation. The relative stability of GP pigment concentrate(GPPC) in a storage test over 15 days was confirmed in the order of sun-light > fluorescence > dark storage. The RRP of PFSPPC was higher than that of GPPC, but the color strength of GPPC was 1/2 that of PFSPPC. Treatment of PFSPPC with aluminum potassium sulfate(0.2~0.3%, w/w) best improved its stability. The improved RRPs of PFSPPC were 45.16~47.31% in sun light irradiation, 55.91~60.22% in fluorescence irradiation, and 76.34~75.97% in dark storage conditions. In substituting aluminum potassium sulfate for chitosan, an amount of 0.2~0.3%(w/w) was suitable, giving similar results in improving pigment stability for all concentrates tested. Also, freeze-dried PFSPPC powder was manufactured as a substitute for dextrin, and also as a substitute for chitosan to the extent of 0.25%(w/w). The results of storage stabilite for freeze-dried PFSPPC and GPPC powder over 15 days, irradiation were, PRRs of 74.47~89.36% and 61.54~76.92%, respectively. The stability improving effect of freeze dried PFSPPC powder was confirmed by the results of storage experiments at various conditions. The use of freeze-dried PFSPPC powder was therefore confirmed to be an effective treatment for general foods.

• 한국식품영양과학회지
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• 제37권11호
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• pp.1465-1471
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• 2008

지용성의 토코페롤이 갖고 있는 많은 생리활성 기능을 수용액 상태에서도 발현할 수 있도록 유지 용해성을 갖는 토코페롤을 친수성 및 친유성 계면활성제를 이용하여 수분산 기법으로 최적의 토코페롤 유화액을 제조하고 최적의 유화 critical micellization concentration(CMC)을 선정하고자 표면장력 및 유화액의 저장안정성을 측정하였다. 실험에 사용한 토코페롤의 분자량은 $340{\sim}360$ 정도였으며 유화모델은 O/O/W/W형으로 선정하였다. 유화안정성과 표면장력과의 상관관계를 살펴보면, 유화액의 표면장력이 $40{\sim}46\;dyne/cm$에서 안정성을 확인할 수 있었으며, 표면장력이 40 dyne/cm이하로 떨어졌을 경우에는 유화안정성이 낮아졌다. 토코페롤의 유화안정성 실험 결과, 20%, 30%, 40% 수용성 토코페롤 유화액 모두에서 hydrophobic 계통의 유화제로 polyglycerine polyricinoleate를 적용한 유화 에멀젼에서 유화안 정성이 높았으며, hydrophilic 계통의 유화제에서는 polyglycerine monostearate> polyglycerine monooleate> polyoxyethylene(20) sorbitan monooleate$\geq$ polyoxyethylene(20) sorbitan monolaurate 순으로 유화안정성을 나타내었다.