• 생명과학회지
• /
• 제17권6호통권86호
• /
• pp.836-840
• /
• 2007

시판되고 있는 11종의 영아용 조제분유(0${\sim}$5개월용, 6${\sim}$12개월용)의 열량 및 Ca, P, Na, K, Mg, Fe, Zn, Cu의 함량을 표시된 첨가수준을 이용하여 비교분석하였다. 조제분유 100g및 100 kcal내 무기물 함량과 무기물 함량의 비율 (Ca/P, Ca/Mg, Ca/Fe, Na/K 및 Zn/cu)을 제품별로 분석하고 한국인 영양섭취기준에 의거하여 적합성을 고찰한 결과는 다음과 같다. 분말형 조제유 100 g당 각 무기질의 함량은 전반적으로 고제분유기준에 충족됨을 알 수 있었다. 100 kcal를 기준으로 영양소 적정량을 제시한 Codex 규격과 비교분석한 결과, Ca, P, K, Zn, Fe, Cu는 Codex 기준 함량을 모두 충족하였으나 Mg의 경우 국내제품 한 종류를 제외한 나머지 시료들이 전반적으로 Codex의 권장함량을 충족시켰다. 영아의 에너지 필요추정량을 기준으로 한국인 영양섭취기준과 비교, 분석한 결과, Ca, K, Mg, P, Na, Cu 및 Zn의 경우 비교적 충분섭취량에 근접하였으나, Fe의 경우 충분섭취량의 2842.8%를 함유하여 독성을 우려하였으나 상한섭취량을 벗어나지는 않았다. 6${\sim}$ll개월용 제품의 경우, Ca, P, K, 및 Cu이 각각충분섭취량을 함유하고, Fe와 Zn가 각각 권장섭취량이상을함유하고 있는 반면 Na이 충분섭취량의 약 「6.6% 정도 함유되어있음을 알 수 있었다. 무기물간의 비율을 분석한 결과, Ca/P 비율의 경우, 평균 1.7${\pm}$0.15(0${\sim}$5개 월), 1.73±0.16(6${\sim}$ll개월), Ca/Mg의 경우, 평균 10.97${\pm}$2.40(0 ${\sim}$5개월), 12.87${\pm}$1.52(6${\sim}$ll개월), Ca/Fe의 경우, 평균 64.90${\pm}$9.98(0${\sim}$5개월), 80.10${\pm}$13.79(6${\sim}$ll개월)의 비운을 나타내었다. Na/K의 경우, 평균0.3${\pm}$0.1(0${\sim}$5개월)이며 6${\sim}$ll개월용의 경우 0.3으로 일관적인비율로 함유되었다. Zn/cu의 경우, 평균 9.58${\pm}$1.04(0${\sim}$5개월), 9.44${\pm}$1.05 6${\sim}$ll개월)으로 개월에 관계없이 전반적으로 유사한 비율을 나타내었다.

• 한국버섯학회지
• /
• 제18권3호
• /
• pp.189-200
• /
• 2020

Pleurotus djamor var. roseus is an edible mushroom isolated from the wild and cultivated on paddy straw substrates. The present study was carried out to compare the nutritional composition and antioxidant properties of P. djamor var. roseus at different growth stages (primordia, basidiomata, and mycelia). The protein content was is in the range of 31.48 to 35.50 g/100g dw. The crude fiber content ranged from 8.0 to 14.60 g, and that of total carbohydrates ranged from 44.75 to 48.90 g. Sodium, magnesium, and calcium reached the maximum levels in basidiomata, and selenium was detected in basidiomata and mycelia (0.47 - 0.22 mg/Kg). The amino acid profile showed that all essential and nonessential amino acids and glycine showed maximum levels in basidiomata and 15.98 ± 0.01 g/100g. The fatty acid profile showed the presence of saturated and unsaturated fatty acids; the unsaturated fatty acid content was maximum in all of the samples, ranging from 76 - 40.41%. The total phenol and flavonoid contents as well as the scavenging (DPPH), ferric thiocyanate (FTC), and thiobarbituric acid (TBA) activities in the context of methanol and water extracts from primordia, basidiomata, and mycelium were determined. Among them, basidiomata and mycelial methanol extracts exhibited significant antioxidant activity. Overall, these findings show that P. djamor var. roseus can be used as a functional food for daily consumption.

• 한국환경생태학회지
• /
• 제29권1호
• /
• pp.1-6
• /
• 2015

In this study, the proximate composition of Pyropia dentata was compared by the analysis of minerals and amino acids that were produced at Seocheon, Chungcheongnam-do and at Wando and Jangheung, Jeollanam-do. Moisture, ash and crude proteins were analyzed using the AOAC method, and crude lipid was analyzed using the Soxhlet method, and inorganic analysis was performed using ICP-OES. Amino acid was used for the amino acid analyzer. The proximate composition analysis, moisture content, maximum values were displayed in Wando while the maximum content of ash appeared at Jangheung's Pyropia. Crude proteins was appeared at Seocheon's Pyropia and the maximum amount of crude lipid, carbohydrate was appeared in Wando's Pyropia. Inorganic analysis, calcium, potassium, magnesium, sodium, phosphorus, cobalt, chromium, copper, iron, manganese, nickel, zinc were analyzed from the Seocheon's Pyropia, however, cobalt, chromium, and nickel was not detected in Wando's Pyropia. For amino acid analysis, a total of 17 amino acids were detected: leucine, valine, aspartic acid, glutamic acid, and the amount of alanine accounted for about 57 % of total amino acids(26.1-28.7 %). The proximate composition, minerals, and amino acid of Pyropia dentata were different depending on the coastal ecological habitats.

• 한국식품영양학회지
• /
• 제29권2호
• /
• pp.171-177
• /
• 2016

The objectives of this study were to nutritionally evaluate Korean traditional fermentation food, Doenjang, and compare the nutrients in fish/meat-Doenjang and herb/fish/meat-Doenjang. In Doenjang, sugar, protein, fat, dietary fiber, and minerals, such as sodium and calcium, were analyzed using HPLC and the ICP analysis method authorized by the Korean Food Standards Codex. Doenjang is known to prevent arteriosclerosis, cancer and hypertension, and to aid liver function, as well as serving as a protein source. Doenjang, fish/meat Doenjang, and wild-herb/fish/meat Doenjang were made according to the original recipes in antique cookbooks. The highest levels of calories, carbohydrates, and sugar were contained in wild-herb/fish/meat Doenjang. Carbohydrate in the fish/meat Doenjang was higher than in ordinary Doenjang, and ordinary Doenjang had the lowest amount of sugar. Fat was shown to be the most abundant in fish/meat Doenjang, and the least abundant in ordinary Doenjang. Fish/meat Doenjang contained the most Na content, while wild-herb/fish/meat Doenjang had the lowest Na content. In terms of dietary fiber, ordinary Doenjang contained the most, while a wild-herb/fish/meat Doenjang contained the least. Ca content was shown to be most abundant in Doenjang, and the least abundant in fish/meat Doenjang.

• Mycobiology
• /
• 제42권1호
• /
• pp.59-65
• /
• 2014

Entomopathogenic fungi are promising pest-control agents but their industrial applicability is limited by their thermosusceptibility. With an aim to increase the thermotolerance of Isaria fumosorosea SFP-198, moisture absorbents were added to dried conidial powder, and the relationship between its water potential and thermotolerance was investigated. Mycotized rice grains were dried at $10^{\circ}C$, $20^{\circ}C$, $30^{\circ}C$, and $40^{\circ}C$ and the drying effect of each temperature for 24, 48, 96, and 140 hr was determined. Drying for 48 hr at $10^{\circ}C$ and $20^{\circ}C$ reduced the moisture content to < 5% without any significant loss of conidial thermotolerance, but drying at $30^{\circ}C$ and $40^{\circ}C$ reduced both moisture content and conidial thermotolerance. To maintain thermotolerance during storage, moisture absorbents, such as calcium chloride, silica gel, magnesium sulfate, white carbon, and sodium sulfate were individually added to previously dried-conidial powder at 10% (w/w). These mixtures was then stored at room temperature for 30 days and subjected to $50^{\circ}C$ for 2 hr. The white carbon mixture had the highest conidial thermotolerance, followed by silica gel, magnesium sulfate, and then the other absorbents. A significant correlation between the water potential and conidial thermotolerance was observed in all conidia-absorbent mixtures tested in this study (r = -0.945). Conidial thermotolerance in wet conditions was evaluated by adding moisturized white carbon (0~20% $H_2O$) to conidia to mimic wet conditions. Notably, the conidia still maintained their thermotolerance under these conditions. Thus, it is evident that conidial thermotolerance can be maintained by drying mycotized rice grains at low temperatures and adding a moisture absorbent, such as white carbon.

• Asian-Australasian Journal of Animal Sciences
• /
• 제30권2호
• /
• pp.221-228
• /
• 2017

Objective: The objective of this experiment was to characterize the mRNA expression profile of type IIb sodium-inorganic phosphate cotransporter (NaPi-IIb) and the biochemical values of serum alkaline phosphatase (AKP), calcium, inorganic phosphorus, tibial ash and minerals of broiler chickens with aging. Methods: A total of 56 one-day-old Arbor Acres male broiler chickens were used. Broiler chickens were weighed and samples were collected weekly from day 1. Results: The result showed that before the growth inflection point, ash, calcium, and phosphorus content in the tibia of broiler chickens increased with growth (before 3 weeks of age), although there were no significant differences in chicks at different ages in the later period of the experiment and weight gain rate was relatively slow at this stage (4 to 6 weeks). NaPi-IIb gene expression in the small intestine in the early growth stage was higher than that in the later growth stage. Expression of calbindin and the vitamin D receptor protein in the intestinal mucosa increased with age in the duodenum and jejunum. Serum AKP activity first increased and subsequently decreased after peaking at 1 week of age, but there was no significant difference after 3 weeks of age. Conclusion: These results show that compared with the early growth stage, the weight-gain rate of broiler chickens in the late growth stage gradually decreased with gradual tibia maturation, along with weaker positive transport of phosphorus in the intestine and reinforced re-absorption of phosphorus in the kidney, which might be the reason that phosphorus requirement in the late growth stage was decreased.

• 한국수산과학회지
• /
• 제38권1호
• /
• pp.65-69
• /
• 2005

We have developed a new method of manufacturing salts by horizontal spray drying technique, using the concentrated deep ocean water after desalination processes. We studied the chemical characteristics of the spray-dried salts. Sodium content in the spray salts is $28.4\%$, which is $10-30\%$ lower than that of bay salts, bamboo salts and boiling salts $(32-38.2\%)$. However, the contents of magnesium, potassium and calcium of the spray salts are 2.5 times, 3 times and 4.5 times higher relative to those of bay salts, respectively. On the one hand, sulfur content in spray salts is 14 times lower than those of bay salts, which is caused by their volatilization during spray and vaporization of the concentrated seawater. Enrichment factors of Mg (0.8), K (0.9) and Ca (1.0) in the spray salts are relatively higher than those in bay salt (0.2-0.3), bamboo salt (0.15-0.4) and boiled salt (0.4-0.7), respectively. On the contrary, enrichment factor of sulfur in spray salts is observed to be 0.07, which is considerably lower than those in other salts (0.3-0.7). It means that the minerals like Mg, K and Ca can be well conserved from seawater to salts through spray drying techniques, while volatile elements like sulfur, lead, mercury and organic compounds can be easily removed from seawater via spray and heating processes.

• 한국식품과학회지
• /
• 제22권3호
• /
• pp.319-324
• /
• 1990

두유를 저장하고 유통하는 중에 크림층 분리와 침전물의 발생 등 현학안정성에 미치는 pH, 단백질과 유지함량, 유화제, 안정제, 당, 식염 및 칼슘염의 영향을 조사하였다. 두유현탁액은 pH가 증가할수록 침전의 발생이 적어져 pH 10에서는 저장하는 동안에 침전이 전혀 생성되지 않았다. 각종 안정제 중 0.03%의 카라기난을 첨가시 안정성이 가장 좋았으며 팜유를 1.5% 첨가시 glycerine monostearate와 sorbitan monostearate 등의 HLB값은 $5{\sim}6$에서 안정효과가 컸다. 두유 중 지방 함량에 따라 점도변화는 크지 않았지만 크림층 분리가 현저하였고 대두유보다는 팜유를 첨가시 안정성이 더 떨어졌다. 설탕 첨가량은 3%까지 안정성에 큰 영향을 주지않았고 식염은 0.5%까지는 첨가량이 증가할수록 안정성이 감소되었다. 각종 칼슘염 중에서는 모두 안정성을 저해하였지만 그 중에서 시트르산칼슘을 첨가시 안정성의 저해정도가 가장 적었다.

• 한국축산식품학회지
• /
• 제33권2호
• /
• pp.214-220
• /
• 2013

The effects of different cations on its composition and flavor characteristics of pidan white and yolk produced with duck egg in comparison to its fresh egg were investigated. Mineral content such as calcium, magnesium, sodium and potassium were significantly increased in pidan yolk irrespective of its cations in pickle solution in comparison to the fresh yolk (P<0.05). It confirmed the migration of minerals from the pickling solution to the egg. However, calcium and magnesium was found lower in 0.2% $PbO_2$ treated pidan. Less pidan flavor compounds were generated in pidan white produced with the aid of 0.2% $PbO_2$. It confirmed that binding of lead prevent the maillard reaction in the pidan treated with $PbO_2$. Benzaldehyde, ketones, alcohol and acid found in the pidan white treated with 0.2% $ZnCl_2$ reveals that volatiles are generated most likely from maillard reaction. However, pidan yolk of both 0.2% $PbO_2$ and 0.2% $ZnCl_2$ showed higher generation of volatiles more likely from yolk lipids. Butanal, pentanal, hexanal, and heptanal are of those aldehydes found in 0.2% $ZnCl_2$ treated pidan yolk whereas hexanal is the only aldehyde detected in 0.2% $PbO_2$ treated pidan yolk. Thus, cations in the pickling solution affect the flavor characteristics of pidan white and yolk.

• KSBB Journal
• /
• 제22권5호
• /
• pp.278-281
• /
• 2007

건강기능성 식품 개발을 위한 기초자료의 목적으로 백영고의 미네랄, 아미노산 및 비타민 함량을 조사한 결과 다음과 같다. 미네랄성분은 K, P, Mg, Na가 주성분을 이루었으며 이 중 K가 1,612.96 mg%로 가장 많이 함유하고 있었다. 유리아미노산의 총 함량은 659.86 mg%이며 필수아미노산 314.31 mg% 중 tryptophan이 93 mg%로 함량이 가장 높았고 isoleucine, valine, threonine, phenylalanine, lysine, methionine, leucine이 각각 50.06 mg%, 47.1 mg%, 43.5 mg%, 40.83 mg%, 23.62 mg%, 14.01 mg%, 2.19 mg%순으로 함유되었다. 구성 총 아미노산의 함량은 1,326 mg%이며 이 중 glutamic acid가 353 mg%로 전체 구성아미노산의 26.6 %을 차지하였고 필수아미노산은 426 mg%이었다. 또한 vitamin E는 285.31 mg%로 높은 함량을 보였고 칼슘보충에 도움을 주는 vitamin $D_3$는 0.06 mg%로 다른 버섯에 비해 함량이 높았다.