• 한국가정과교육학회지
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• 제34권4호
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• pp.1-18
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• 2022

본 연구에서는 50세 이상 한국인을 대상으로 식물성 단백질 섭취와 건강관련 삶의 질과의 연관성을 분석하였다. 2016~2018년 국민건강영양조사 자료를 이용하여 7,956명(남성 3,434명, 여성 4,522명)이 연구에 포함하였다. 건강관련 삷의 질은 신체 기능, 자기 관리, 일상 활동, 통증/불쾌감, 불안/우울 문제로 구성된 삶의 질 5차원 지표(EQ5D)를 사용하여 측정하였다. 식물성 단백질 일일 섭취량과 건강관련 삶의 질 사이의 연관성은 회귀 분석을 사용하여 평가하였다. 총 식물성 단백질, 콩과 견과류 종자(LNS) 및 발효 콩(FERMB) 단백질의 섭취는 남성과 여성 모두에서 건강관련 삷의 질과 건강관련 삷의 질과 유의미한 연관이 있었다(p < 0.01). EQ5D의 지표 중 신체 기능과 일상 활동이 식물성 단백질 섭취와 가장 밀접한 관련이 있었다. LNS 단백질이나 FERMB 단백질 섭취에 비해 총 식물성 단백질 섭취가 건강관련 삷의 질과 더 큰 연관성을 보였다. 결론적으로, 식물성 단백질 섭취와 건강관련 삷의 질 사이에는 유의미한 연관성이 있었다. 이는 식물성 단백질의 적절한 섭취가 한국 성인의 건강관련 삷의 질 유지 또는 개선에 도움이 될 수 있음을 시사한다.

• Journal of Photoscience
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• 제9권2호
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• pp.55-58
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• 2002

The reaction center Dl protein of photosystem II is the target of photodamage by excess illumination. The Dl protein is damaged by reactive oxygen species generated by photochemical reactions and then degraded by specific proteolytic enzymes. We found that the Dl protein also cross-links with the surrounding polypeptides, such as D2 and CP43 in isolated thylakoids or photosystem II-enriched membranes from spinach under the illumination with strong visible light. The cross-linking was observed in spinach leaf discs as well when they were illuminated at higher temperature (40°C). It was also shown that the cross-linked products are digested efficiently by a protease(s) in the stroma. Thus the cross-linking/digestion processes of the Dl protein seem to comprise a new pathway in the turnover of the photodamaged Dl protein. It should be noted, however, that the cross-linked products of the Dl protein and CP43 induced by endogenous cationic radicals in the donor-side photoinhibition are resistant to proteolytic digestion. Accumulation of these cross-linked products in the thylakoids may lead to the decay of the function of chloroplasts and finally to the death of plant cells. Thus, we suggest that the quality control of photosystem II, especially removal of the cross-linked products of the Dl protein, is crucial for the survival of chloroplasts under the light stress.

• 한국식생활문화학회지
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• 제11권5호
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• pp.643-649
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• 1996

This study was performed to investigate the adequacy of dietary fat and protein intakes among female college students. Daily intakes of energy, fat, protein, major amino acids and other nutrients were measured in 52 female college students. Daily energy intake was 75.8% of the recommended intake. Fat and protein consist 19.2% and 16.7% of the total calorie, respectively. The average protein consumption per day was 105% of the recommended intake. Essential amino acids intakes were more than the recommended amounts which appears in the 6th edition of Recommended Dietary Allowances for Koreans. However, when the intake of each essential amino acid was compared to the recommended amino acid requirement pattern, these subjects did not meet the estimated requirements. There was a highly significant correlation between daily protein intake and lipid intake implying the major sources of protein in the diet were also major sources of fat. Daily intakes of dietary fiber, vitamin C, iron, and phosphorous were above the recommended levels of intake. However, blood hemoglobin concentration was marginal indicating dietary iron consumption is not a good marker for iron status. Also, calcium intake was only 63.5% of the recommended intake. Therefore, these results imply that main problems for these subjects are low energy consumption, low calcium intake, and the quality of protein. However, as opposed to the hypothesis, the main energy sources were not the food items high in saturated fats such as instant foods, which should be emphasized further.

• 한국축산식품학회지
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• 제39권3호
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• pp.503-509
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• 2019

The aim of this study was to compare the effects of number of washes and salt addition on the meat quality in protein recovered from Alaska Pollock compared with pork leg. Various properties of protein recovered from Alaska Pollock (C, washed twice, no salt) and pork leg (T1, washed twice, no salt; T2, two washes, salt added; T3, washed four times, no salt; and T4, washed four times, salt added) were assessed in this study. Pork leg samples exhibited better color (more whiteness, less yellowness) than Alaska Pollock samples. In pork leg samples, four washes (T3, T4) during processing yielded whiter, less yellow protein than two washes (T1, T2). Overall, the textural property measures were higher in pork leg samples (T2, T3, and T4) than in other samples. Breaking force, jelly strength, and folding resistance were significantly higher in salt-treated pork leg samples (T2, T4) than in the other samples. Our findings demonstrate that protein recovered from pork leg has better color parameters, and physical strength compared with Alaska Pollock-derived protein. A higher number of wash steps and treatment with salt during processing were furthermore found to yield better color, and physical strength in the protein samples.

• 한국조리학회지
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• 제3권
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• pp.327-341
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• 1997

Food materials usually contain much water, and thus are susceptible to decay be enzyme and microorganism. Cereals are usually consumed as staple food, but they have low protein content. Protein is a major component of body, and should be consumed as a nutrient for all ages. Animal protein like chicken and vegetable protein such as bean curd and soybean and good sources of high quality protein. Bean curd is a traditional food which have good nutrients, and so various cooking methods are needed to be developed for the supplement of high quality food. 1) Cereals such as rice, barley, and bean curd, soybean, green vegetables, tangle and brown seaweed are known as food for long life. 2) Soybean is able to suppress the formation of hydroperoxide by saponin and lecithin. 3) Curd in bean curd means soft in Chinese character, and bean curd may be the mother of cheese. 4) Bean curd have high nutrition and digestibility. As soybean is dipped longer in water for bean curd, the production rate is higher. 5) There are many kinds of bean curd products, and can be purchased inexpensively.

• Food Science and Biotechnology
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• 제15권6호
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• pp.860-865
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• 2006

The quality parameters of sponge cake supplemented with soy protein concentrate (SPC) were evaluated. The addition of SPC to wheat flour increased the protein content and alkaline water retention value, but decreased the sedimentation value. Protein content had a positive correlation with the alkaline water retention value, and a negative correlation with the sedintentation value. The higher the concentration of SPC, the higher the RVA pasting temperature and the lower the viscosity. Increasing the level of SPC in flour led to a decrease in mixogram peak time, whereas peak height, width at peak, and width at 8 min progressively increased. As the amount of SPC increased in the formulation, the pH and specific gravity of cake batter increased, whereas the volume and specific volume of sponge cake decreased. The total isoflavones content in SPC increased after heat treatment. The hardness, gumminess, and chewiness increased progressively in accordance with increasing level of SPC.

• Journal of Animal Science and Technology
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• 제58권8호
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• pp.31.1-31.8
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• 2016

Background: Plasma protein hydrolysates have been shown to possess antioxidant activity. However, no report has yet to examine the antioxidant effects of injection of plasma protein hydrolysates on meat quality. Therefore, in this study, the effects of injection of hydrolysis plasma protein solution on meat quality and storability were investigated in porcine M. longissimus lumborum. Methods: Twelve pigs were randomly selected at a commercial slaughter plant and harvested. Dissected loins were injected with one of five solutions: C- control (untreated), T1- 10 mM phosphate buffer solution (PBS), T2- 10 mM PBS with 0.01 % butylated hydroxytoluene, T3- 10 mM PBS with 5 % plasma proteins, and T4- 10 mM PBS with 5 % hydrolysis plasma proteins. Results: T3 and T4 induced greater reduction in protein content of the loin muscle than other treatments. T2 resulted in the lowest pH as well as highest cooking loss. After a storage period of 3-7 days, both lightness and redness of meat were unaffected by all injection treatments. However, yellowness was significantly elevated by treatment with T4 relative to the control. T4 also resulted in the lowest shear force (a measure of meat toughness), suggesting improvement of texture or tenderness. Further, T4 resulted in the most stable TBARS values during storage, indicating that this treatment might retard rancidity in meat. Conclusion: Injection of porcine M. longissimus lumborum with hydrolysis plasma protein solution could improve overall pork quality, including tenderness and storability.

• 한국식품과학회지
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• 제5권4호
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• pp.210-214
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• 1973

한국 재래식 장류 및 개량식 제품과 중간 가공물인 메주와 koji-mix 및 원료 대두에 대한 아미노산 조성과 available lysine 함량을 분석하고 이로부터 각 제품의 단백질 품질평가를 시도하였으며 Eggum의 단백질 chemical score와 biological value 와의 상관회귀 방정식을 이용하여 각 제품 단백질의 대략적인 biological value를 추산하였다. 메주용 대두의 amino-N 함량은 총 질소량의 85%에 달하나 장류 제품에는 총 질소량의 약 75%의 amino-N 함량으로 감소하는 반면 $NH_3-N$ 과 기타 N-compounds 함량이 증가한다. 이중 가내제조된 간장은 예외적으로 낮아 총 질소량의 53%에 불과한 amino-N을 함유하고 있다. 장류제조에서 재래식 방법과 개량식 제품 단백질의 질적변화의 차이는 크게 나타나지 않으며, 메주제조 단계까지는 원료 대두단백질의 영양가가 크게 손상되지 않으나 사임 담금이후 후숙 분리과정에서 단백가가 크게 손상되어 제품의 단백가는 원료 대두 단백질의 약 1/2에 불과한 chemical score를 나타내며 약 $1/3{\sim}1/2$에 미달되는 낮은 lysine 가용도를 갖게된다.

• 한국축산식품학회지
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• 제30권2호
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• pp.190-197
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• 2010

The present study was conducted to determine the effect of tannery waste protein concentrate (TWPC) on fattening of cattle and the carcass and meat quality, with the aim of replacing the costly commercial protein concentrate (Jasoprot) with a more economical and effective alternative. Twelve young cattle (six male and six female) were fed during the study period on a control diet (T1) with 10% Jasoprot and on two test diets: 5% TWPC + 5% Jasoprot (T2) and 10% TWPC (T3). The test diets significantly affected (p<0.05) live weight gain and profitability compared to the control diet, perhaps due to the increased protein and essential amino acid content, relative to Jasoprot. TWPC was free of aflatoxin. Sensory-evaluated organoleptic scores did not differ among the groups. Chemical composition was normal as other beef and was non toxic especially within recommended chromium level ($1.90{\pm}0.6{\mu}g$) Total lipid contents were higher (p<0.05) in T3, and moisture, ash and crude protein contents were almost similar (p>0.05) among the three groups. It is concluded that TWPC or an equal mixture of TWPC and Jasoprot may be an economic and efficient alternative protein source to Jasoprot in the cattle industry, which minimizes adverse effects on carcass and sensory meat quality.

• 한국작물학회지
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• 제48권3호
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• pp.184-190
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• 2003

국산 맥주보리의 품질향상을 위한 육종을 도모하기 위하여 농촌진흥청 영남농업시험장에서 보유하고 있는 맥주보리 유전자원 59품종 및 계통을 중심으로 원맥 및 맥아의 품질분석을 실시하여 품질이 우수한 자원을 선발하여 품질향상을 위한 육종소재로 이용할 목적으로 수행하였다. 1. 원맥의 단백질함량은 평균 12.3% (10.7-14.9%)를 나타내었으며, $\beta$-글루캔함량은 3.5-5.8%로 평균 4.6%였다. 2. 맥아신장도, 불발아율, Friability, 여과시간, 맥즙추출율, 콜박지수 및 효소력가는 품종간 유의 차가 인정되었으나, 그 밖의 형질은 차이가 없었다. 3. 15개 품질관련 형질간의 상관분석 결과, 원맥의 단백질 함량이 높을수록 맥아 단백질($0.800^{**}$)은 상대적으로 증가하지만, 당도(-$-0.578^{**}$). Friability($-0.554^{**}$), 맥즙추출율($-0.592^{**}$) 및 콜박지수($-0.681^{**}$)등은 낮아져 품질을 저하시키는 고도의 부의 상관이 인정되었다. 4. 맥아의 단백질함량이 높아짐에 따라서 추출을($-0.774^{**}$)과 콜박지수($-0.778^{**}$)가 현저하게 감소되는 등 품질저하의 원인이 되었다. 5. 본시험에서 추출율이 80% 이상이면서 콜박지수 및 효소력가 등 종합적으로 품질이 우수한 품종 및 계통은 외국품종으로서 Viva, Nishino chikara, Kinukei 9 및 Kinukei 12 의 4품종 및 계통과 국내육성 품종으로서 사천6호와 진양보리였다