• 한국식품저장유통학회지
• /
• 제7권4호
• /
• pp.414-417
• /
• 2000

단백질분해효소를 생산하지 않는 균주 B. subtilis MT-2의 염색체 DNA를 추출한 다음, B. subtilis AC819 균주에 상동성 유전자재조합을 이용하여 competent cell 형질전환을 시켰다. 얻어진 형질전환체를 B. subtilis HL-1이라고 명명하였으며, 그 표현형은 histidine 요구성, streptomycin 내성, tetracyclin 내성을 나타내면서 단백질 분해효소를 생산하지 않았다. 플라스미드 pUB110 을 이용한 B. subtilis HL-1의 protoplst 형질전환율은 B. subtilis MT-2의 형질전환율보다 높았다. 따라서 새로운 B. subtilis HL-1균주는 단백질분해효소의 형질전환과 내열성 protease 유전자클로닝에서 숙주로 사용하는데 유용하다.

• 한국식품저장유통학회지
• /
• 제5권2호
• /
• pp.167-171
• /
• 1998

Bulkogi(roast beef) seasoning stored without cap at 5$^{\circ}C$ and 23$^{\circ}C$ and within capped boule at 5$^{\circ}C$, 23$^{\circ}C$, 38$^{\circ}C$, 48$^{\circ}C$ and heat cycling(38$^{\circ}C$-1 week and 5$^{\circ}C$-1 week) and investigated sensory quality, pH, VBN, amino-N, surface color, and viable cell counts during 6 month storage. Nonpackaged Bulkogi seasoning was deteriorated by molds after 2 weeks at 23$^{\circ}C$ but did not showed any significant quality changes at 5$^{\circ}C$ for 1 month. Sensory scores of packaged sample rapidly declined with the temperature increase but chemical criteria was not significantly changed depending on temperature and storage time. Correlations between sensory scores and chemical parameters was not found, but sensory scores on color was correlated with lightness(L. value) of surface color(r=0.899). Heat cycle storage resulted in similar changes in quality to 38$^{\circ}C$ storage. Ql0 values calculated by sensory evaluation results as a quality index was 6, and the shelf-life of packaged Bulkogi seasoning was predicted 88 months at 23$^{\circ}C$.

• 한국식품저장유통학회지
• /
• 제16권6호
• /
• pp.924-928
• /
• 2009

녹차에 관한 최근까지의 연구결과에서, 녹차는 생리활성의 촉진작용뿐아니라 항암, 항산화, 고혈압 억제효과, 체중 조절 등 다방면의 약리효과를 보이는 것으로 보고되고 있다. 아울러, 녹차의 항균 및 항진균 작용에 관한 연구결과도 발표되고 있으며, 본 연구팀에 의해서도 녹차추출물의 항균작용을 확인한 바 있어, 본 연구에서는 탁월한 항균작용을 소유하고 있는 녹차분획물질을 분리하여 그 분자구조를 동정하는데 목적이 있다. 따라서, 녹차추출물에서 탁월한 항균력을 가지는 항균활성물질을 HPLC 분리방법 및 NMR 분석법으로 분리 동정한 결과, 각각 (-)-epicatechin gallate 및 (-)-epigallocatechin gallate로 확인되었다.

• 한국식품조리과학회지
• /
• 제16권1호
• /
• pp.27-35
• /
• 2000

This study intended to find out what the male and female university students in Kyung-book area think about Korean traditional foods, how much they use them, and how their life styles affect their estimates on traditional foods. They evaluated the aspects of traditional foods highly in the order of nutrition(6.07), taste(5.96), appearance(5.40), color(5.33), preservation after cooking(4.82), cost(4.63), and cooking method(4.43). Female students had higher estimates on traditional foods than male students. There was no significant difference in the evaluation between the students raised in rural and urban areas if they had the same educational level. Regardless of gender, Kimchi was most preferred followed by boiled rice, pot stew, grilled fish, and beef out of 25 traditional foods. In the correlation among the evaluation factors and uses of traditional foods, those with high evaluation on traditional foods(r=0.282, p<0.01) and the families with higher income(r=0.316, p<0.01) made more use of traditional foods. For the life style, leisure-valuing type was the greatest part(39.4%) in male students and altruistic type(31.9%) in female students. The altruistic type comprised of the greatest part(34.8%) among the students raised in urban areas and the leisure-valuing type(40.0%) among those raised in rural areas. The altruistic type students put high values on taste, nutrition, appearance, color, and preservation after cooking of the traditional foods. The egocentric type gave high values on cost and cooking method. However, there were no significant differences among the types in every item. The altruistic type put the highest and the leisure-valuing type put the lowest value on traditional foods, respectively, however, it was not significantly different. The individuality-centered type made the most use of traditional foods, whereas the leisure-valuing type made the least(p<0.05).

• 한국포장학회지
• /
• 제18권1_2호
• /
• pp.33-38
• /
• 2012

흑미를 첨가하여 제조한 기능성 찐빵에 변형기체포장으로 적용하여 저장성에 미치는 영향을 살펴보았다. 흑미 첨가 찐빵은 미생물적으로 매우 민감하여서 쉽게 부패될 수 있는 특성을 가지고 있으며, 이를 억제할 수 있는 변형기체 포장이 저장성 향상과 유통기한 연장에 기여할 수 있는 것으로 확인되었다. 미생물적 품질과 관능적 품질에 근거하여 각 포장조건 별 저장수명은 함기 포장에서는 5일 미만, 질소 포장에서는 5일, 이산화탄소 60%/질소 40% 포장에서는 8일, 이산화탄소 100% 포장에서는 15일로 설정할 수 있었다. 하지만 이산화탄소 포함 변형기체 조건에서도 노화에 의한 texture 변화는 계속 진행되므로, 이러한 저장수명 연장에의 변형기체 포장의 적용은 찐빵의 재가열 등의 상황에서 이루어져야 할 것으로 판단된다.

• 한국식품저장유통학회지
• /
• 제16권3호
• /
• pp.454-458
• /
• 2009

UV-C 조사가 고춧가루의 저장 중 미생물학적 변화와 품질에 미치는 영향을 연구하였다. 고춧가루에 UV-C 조사를 27, 54, $108\;kJ/m^2$으로 처리한 후 $20^{\circ}C$에서 4 주간 저장하였다. UV-C $108\;kJ/m^2$ 조사에 의해 고춧가루에 존재하는 오염된 미생물 수의 감소는 호기성 세균과 B. cereus에서 대조구 대비 각각 1.03, 0.90 log CFU/g 감소하였으며, 4주 저장기간 동안 초기 감균 효과를 유지하였다. UV-C 조사된 시료의 Hunter L, a, b 값 및 관능평가 결과에 있어서 조사선량에 따른 유의적인 차이는 없었다. 따라서 본 연구결과, UV-C 조사 처리에 의한 고춧가루의 미생물학적 안전성 확보 및 품질 유지의 가능성을 확인하였다.

• 한국식품저장유통학회지
• /
• 제3권1호
• /
• pp.83-92
• /
• 1996

This study was conducted to estimate the shelf-life of 'Fuji' apples (Malus domestica Borkh) after CA storage. Apples stored In 1%O2+3%CO2, 2%O2+3%CO2 and 3%O2+3%CO2 at 2$^{\circ}C$ and 4$^{\circ}C$ for 8 months were stored in air at 10$^{\circ}C$, 80-85% RH for 16days. As a result of objective analysis, apples stored at 2$^{\circ}C$ wert mort effective in retarding the loss of weight flesh firmness, titratable acidity and peel color than those stored at 4$^{\circ}C$, but not the loss of soluble solid. Among storage atmospheres, 1%O2+3%CO2 at 2$^{\circ}C$ was more effective in retarding the loss of flesh firmness and green color than other atmospheres. Shelf-life of apples kept at 2$^{\circ}C$ estimated above 16 days. The contents of acetaldehyde and ethanol were not observed tn make large difference between storage conditions, but ethanol content of apples stored in 3%O2+3%CO2 at 4$^{\circ}C$ was Increased slightly for 16 days. According to sensory evaluations, apples stored at 2$^{\circ}C$ were significantly harder, juicier and more acid than chose stored at 4$^{\circ}C$. Particularly, high scores of apples stored in 1% and 2%O2+3%CO2 at 2$^{\circ}C$ Persisted for 16 days. Juiciness, hardness acidity and sweetness were related to the flesh firmness and titratable acidity. Overall acceptability was closely related to juiciness and hardness.

• 대한한방부인과학회지
• /
• 제25권2호
• /
• pp.154-173
• /
• 2012

Objectives: The aim of this study is to find out the effects of dance movement therapy(DMT) on anxiety, depression, and life quality by applying DMT program to climacteric women. Methods: The subjects of the research are climacteric women between the ages of 45 and 55 who located in the city of oo in Chollabukdo. The program was conducted with the subjects of a total of 27 women less than one year after menopause, 14 in the experiment group and 13 in the comparison group, 90 minutes a session, once a week, for 15 weeks. Results: The results show that the points of anxiety and depression decreased significantly in the experiment group which participated in the DMT program (p<0.05). The points of life increased significantly in physical & mental wellbeing, competence, and stability (p<0.05). Vitality points increased, but not significantly. Conclusions: This means that DMT decreases anxiety and depression of climacteric women, has positive effects on life quality related to health, and can help increase physical, mental, and emotional wellbeing of climacteric women.

• 기록학연구
• /
• 제30호
• /
• pp.57-88
• /
• 2011

구술은 생존자의 기억을 통해 재현된 내용을 기록화 시키는 작업으로 구술채록은 구술자, 면담자, 촬영자, 녹취자 등의 협업을 통해 수행된다. 따라서 구술기록물은 생산 당시의 맥락이 표현되는 것이 중요하며 구술기록물 수집을 위한 기획, 구술기록물 수집, 보존 및 관리가 체계적으로 이루어져야 한다. 이러한 문제의식에서 시작된 본 연구에서는 구술기록물 중에서도 여성구술생애기록물의 특성을 잘 반영할 수 있도록 메타 데이터의 개념 모델을 설계하고 이를 통하여 요소들을 추출 하였다. 여성구술생애기록물 관련 기획부터 생산, 보존, 관리, 이용에 이르는 기록 관리의 전 과정을 포함하여 계층으로 분류하였으며, 전거레코드와 주제 시소러스를 통해 '여성'의 특징을 표현할 수 있는 시스템을 제안하였다.

• Animal Bioscience
• /
• 제34권2호
• /
• pp.192-197
• /
• 2021

Objective: The present study evaluated the preservation of ram semen at 0℃ using soybean lecithin with a Tris-fructose extender. Methods: Semen was collected by artificial vagina ejaculation from six rams with proven fertility. High quality ejaculates were diluted by soybean lecithin (0.25%, 0.5%, 0.75%, 1.0%, 1.25%) using Tris-fructose extender and control (Tris-fructose egg yolk extender), respectively. The ejaculates were diluted to a concentration of 5×108 sperm/mL, followed by cooling to 0℃ in 90 min and maintaining the temperature for 12 days. The diluted semen samples were examined and recorded for sperm progressive motility, acrosome integrity at 0, 24, 72, 144, 216, 288 h, respectively. Two hundred and twenty-three ewes were inseminated for 216 h with optimal soybean lecithin concentrated semen or control via trans-cervical insemination. Results: The results showed that there were no differences in sperm progressive motility at 0, 24, 72, and 144 h (p>0.05). After 216 h, the sperm progressive motility in the control group and 0.5% concentration groups was significantly higher when compared to 0.25% concentration (p<0.05). The 0.5% concentration group demonstrated the highest survival rate and had no difference with the control group (p>0.05). At 216 h, the sperm progressive motility of all groups was still above 50%. The acrosome integrity of all groups was decreased with prolongation of storage time, but there was no difference at each time point (p>0.05). There was no significant difference in the lambing rate and pregnancy rate between the 0.5% concentration group and the control group (p>0.05). Conclusion: These results suggest that ram sperm is capable of fertilization after preservation at 0℃ with 0.5% of soybean lecithin in Tris-based extender substituted for egg yolk and produce normal offspring after insemination.