• 한국식생활문화학회지
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• 제30권1호
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• pp.1-7
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• 2015

Traditional cuisine reflects cooking traditions shaped by political, economic, social, cultural, and environmental conditions characterized by authenticity and uniqueness. Traditional food is not only a part of our cultural heritage but also a knowledge resource. Application of food science and technology in Korean traditional foods was reviewed from six points of view, including food preservation, fermentation, changes in food materials, utilization of food functionality, and packaging and development of cooking appliances. Books from disparate times were chosen in order to cover a wide range of materials from the past to the present. Food preservation and fermentation techniques were applied to various food materials. Combination of science and skills contributes to the accessibility of diverse food materials and better quality foods. Koreans use assorted and resilient plants, which have an abundance of functional substances such as food materials. Among cooking appliances, microwave oven and refrigerator are the most innovative products with huge influences on food eating patterns as well as lifestyle. Packaging effectively reduces post-harvest preservation losses, and better packaging has technical improvements for storage and distribution. Kimchi was chosen as an example in order to study technology from the past to the present. Availability of Kimchi cabbage, enrichment of functional ingredients, identification of useful microbial species, standardization of recipe for commercialization, prevention of texture softening, introduction of salted Kimchi cabbage and Kimchi refrigerators, and packaging were reviewed. The future of traditional foods in the market will be competitive. First, traditional foods market should be maintained to protect the diversity of food materials. Secondly, tailored foods for individuals should be considered using foods with functional properties. Information on health benefits would provide insights into health and traditional food products. Third, speedy transfer of new technology to the traditional food industry is needed to ensure food quality production and new opportunities in the market. Fourth, safety of traditional foods should be ensured without sacrificing the essential characteristics of culturally important foods. Improvement of logistics, distribution, and facility should be carried out. As demand for convenience foods increases, traditional foods should be developed into products.

• The Plant Pathology Journal
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• 제19권4호
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• pp.203-204
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• 2003

Decayed samples of marketed mungbean sprout were collected from Sacheon, Suncheon, and Dangjin cities in Korea. Initial symptom on hypocotyls was dark-brown diamond speck, which developed into enlarged sunken brownish-black spot with irregular margin, followed by softening yellowish decay. Brown speck on cotyledon further developed into irregular lesions. This study isolated the fungus Colletotrichum sp. The fungal colony was pale orange, which turned greenish gray after 1 week at $25^{\circ}C$. Colony of reverse side in a petri dish was pink. Neither conidiomata nor setae were present in the culture. Typical fusiform conidia sized 7.5-15.0$\times$2.5-2.9 $\mu\textrm$were hyaline, aseptate, smooth, and had salmon color in mass. Conidiogenous cells were phialidic, hyaline, smooth, and cylindrical with terminal distinct collarette. Basedon these mycological characteristics, the casual organism was identified as Colletotrichum acutatum. This is first report of Colletotrichum acutatum in Korea.

• 비교문화연구
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• 제37권
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• pp.361-382
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• 2014

This study aims to investigate the change of functions of duibuqi and analysis other fuctions of duibuqi apart from apology from pragmatics and conversation analysis perspectives. Duibuqi consists of dui(face) and buqi(be not capable of performing), and means 'be not capable of facing'. After that, it is assumed to have changed to 'ashamed' and finally 'sorry'. In terms of functions, duibuqi is generally regarded as meaning 'sorry' typically, so mei guanxi is considered to consist adjacency pair with it, but in this investigation, mei guanxi is very little adjacent to duibuqi contrary to expectation(n=2/28, per.=7.1/100). About half of duibuqi(n=15/28, per.=53.6/100) functions in apology action sequence, and in the sequence, duibuqi functions much more for take the lead in apology(n=11/15) but not for a reaction against scolding(n=4/15). And the other half of duibuqi(n=13/28, per.=46.4/100) functions for softening the impact of reject or direct action, or for switching situations, e.g. from favorable situation to unfavorable situation, or for expressing speaker's emotion to the other's repair etc. Consequently, duibuqi has being changed its meanings and its functions is being changed accordingly.

• 대한수의학회지
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• 제29권2호
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• pp.123-128
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• 1989

Demi-embryos were successfully produced by bisection of ICR mouse embryos at preimplantation stages. They were microsurgically bisected using a microsurgical blade attached to a micromanipulator after pretreatment with 0.5% pronase in PBS for two minutes or not. Embryos with softened zona pellucida were more easily bisected and less damaged than intact embryos. The highest success rate in bisection has been achieved by selecting blastocysts(94.1% in success rate with intact blastocysts and 100% in success rate with zona softened blastocysts). Demi-embryos without zona pellucida were cultured in D-PBS or M-16 medium at $37^{\circ}C$, 5% $CO_2$ in air for 72 hours for 2-cell stage embryos, 48 hours for 4-to 8-cell stage embryos, 24 hours for morula stage embryos and 6~12 hours for blastocyst stage embryos. For the in vitro culture of 2-cell stage embryos, $100{\mu}M$ 2Na-EDTA was added to the media. M-16 medium was better for the in vitro development of mouse embryos than PBS, and PBS is not considered to be suitable for long-term culture of embryos, especially at early stage of cleavage. In M-16 medium, developing rate of demi-embryos of which pair underwent development to form eublastocysts was 15.8% at 2-cell stage, 16.8% at 4-cell stage, 38% at 8-cell stage, 89.6% at morula stage and 94.4% at blastocyst stage, respectively. The more rapid and efficient production of demi-embryos and higher viability after bisection can be expected by softening zona pellucida with pronase and by selecting morulae or blastocysts rather than embryos at early stage of cleavage.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2005년도 생물공학의 동향(XVI)
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• pp.31-32
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• 2005

Neoagaro-oligosaccharides are produced only by enzymatic degradation of agarose by ${\beta}-agarase.^{1)}$ Neoagaro-oligosaccharides inhibit the growth of bacteria, slow the rate of degradation of starch, are used as low-calorie additives to improve food quality, and have macrophage-stimulating activity. Furthermore, neoagarobiose is a rare reagent that has both moisturizing effect on skin and whitening effect on melanoma $cells.^{2)}$ An agar-degrading marine bacterium was isolated from the sea water at the northeast coast in Cheju island, Korea. The strain was gram negative, aerobic, and motile rod. The 16S rRNA of the strain had the closest match of 98% homology, with that from Agarivorans albus. On the basis of several phenotypic characters and a phylogenetic analysis, this strain was designated Agarivorans sp. JA-1. In solid agar plate, Agarivorans sp. JA-1 produced a diffusible agarase that caused agar softening around the colonies. Agarivorans sp. JA-1 was cultured for 36 hr in marine broth 2216 (Difco, USA) and the supernatant that containing an extracellular ${\beta}-agarase$ was prepared by centrifugation of culture media. The enzyme exhibited relatively strong activity at $40^{\circ}C$ and was stable up to $60^{\circ}C$. Using PCR primers derived from the ${\beta}-agarase$ gene of Vibrio sp., the gene encoding ${\beta}-agarase$ from Agarivorans sp. JA-1 was cloned and sequenced. The structural gene consists of 2931 bp encoding 976 amino acids with a predicted molecular weight of 107,360 Da. The deduced amino acid sequence showed 99% and 34% homology to $agaA^{2)}$ and $agaB^{2)}$ genes for ${\beta}-agarase$ from Vibrio sp., respectively. The expression plasmid for ${\beta}-agarase$ gene of Agarivorans sp. JA-1 is being constructed and the recombinant enzyme will be biochemically characterized.

• 대한안전경영과학회지
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• 제22권4호
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• pp.9-15
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• 2020

As of 2018, total yield of lettuce and strawberry amounted to 93,543 tons (representing 1.0 percent) and 183,639 tons (2.0 percent), respectively, among total yields worth 9,185,889 tons in South Korea. Lettuce is affected by a combination of numerous elements such as varieties, cultivation methods and pests during each growth phase (Lee et al., 1999). It is mainly cultivated in spring and fall. Especially due to respiration rate after harvest leading to reduced quality and poor storage, maintaining annual supply is unavailable (Jang et al., 2018). With the distribution of new varieties, forcing culture and indoor insulated facilities for plant cultivation during winter, strawberries are produced every year except for late summer and early fall. Due to active respiration, transpiration, soft flesh and high water content, the fruit is vulnerable to go bad and got rotten compared to other fruits. Furthermore, it is difficult to maintain freshness due to the possibility of softening, discoloration and fungi (Lee et al., 2012). In this regard, developing improved storage and package techniques is needed to ensure maintaining quality and safety even just two to three days after harvest. In order to ensure improved quality and safety of strawberries and lettuce after harvest, the present study applied a modified atmosphere packaging (MAP) technology (Mostofi et. al., 2008). Going forward, it compared the quality and safety of the two products while being stored in a way that put them in an MAP-applied container and a plastic container at room temperature and 4 degree Celsius.

• 한국식생활문화학회지
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• 제3권3호
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• pp.309-317
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• 1988

김치발효 중 일어나는 조직감의 변화에 영향을 미치는 요소들을 규명하기 위하여 조직경화제로서 $CaCl_2$, 숙성지연제로서 K-sorbate, 숙성촉진제로서 새우젓 및 멸치젓의 첨가효과와 이들 시료의 데침효과를 조사하였다. pH와 산도 및 환원당의 변화양상을 보면 새우젓 및 멸치젓 첨가구가 숙성촉진 효과를, K-sorbate, $CaCl_2$, 데침처리 등이 숙성지연효과를 뚜렷이 나타내었다. K-sorbate, $CaCl_2$ 및 데침처리에 의하여 발효중 김치배추의 절단강도 감소속도가 지연되었으며 압착력, 회복높이, work ratio의 감소속도도 지연되었으나 젓갈첨가는 이를 촉진시켰다. 이러한 결과는 관능검사에서 젓갈첨가구가 굳은 정도, 아삭아삭한 정도, 질긴 정도, 뻣뻣한 정도가 크게 낮아지는 반면, 보존료 첨가나 데침으로 이들 값이 증가하는 것과 일치하였다. pH, 산도, 배추잎의 절단두께, 절단력, 압착력, 회복높이, work ratio 등 기계적 측정치들은 신맛, 조직감, 외관의 기호도와 굳은 정도, 아삭한 정도, 질긴 정도, 뻣뻣한 정도 등의 조직감 특성과 높은 상관관계를 나타내었다. 특히, 김치의 pH는 김치의 신맛, 외관, 질긴 정도, 굳은 정도, 뻣뻣한 정도, 아삭아삭한 정도와 높은 상관관계를 나타내었다.

• 생물환경조절학회지
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• 제6권1호
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• pp.27-33
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• 1997

This experiment was carried out to investigate the effects of limited nutrient supply during 21 days before and after pollination stage on the growth, fruit quality and nutrient uptake of muskmelon in rockwool culture. Muskmelon, cv. Earl's Favorite seeds sowed on rockwool cube and transplanted on rockwool slab($90\times15\times7.5cm$) when 2 to 3 true leaf appeared on Sep. 6, 1991. Three kinds of nutrient composition recommended by Shizuoka university, combinated with the composition of Otsuka house A and composition Shizuoka III. One half of calcium nitrate(Ca(NO$_3$)$_2$.4$H_2O$) for limiting nitrogen supply during 21 days was treated and then fertigated the nutrient composition recommended by Shizuoka university up to harvest time. Trickling nozzles(Netafim Co. Israel) were used for fertigation of nutrient solution and noncirculating system was employed. Temperature was maintained $18^{\circ}C$ in night but 23 to $25^{\circ}C$ for 10 days after pollination for softening the fruit. The drainage ratio of nutrient solution was adjusted 20 to 30 percent. Fertigated and drained amount, and the pH and EC of nutrient solution were recorded. The concentrations of mineral elements including N, P, K, Ca, and Mg were analyzed and compared among treatments. In both autumn and winter cultivation, the limitation of nutrient supply by adjustment of nutrient composition(NO$_3$-N : 8meㆍ$\ell^{-1}$) caused the nutrient deficiency in muskmelon plant due to the limited nutrient supply. After pollination nutrient limitation by the lowering the nitrate retarded the over thickening of upper leaves of muskmelon but plant height and fresh weight of fruit were higher in the plot of nonlimited nutrient supply. The phenomena were attributed to the differences of the amount of nutrient uptake due to the limited time of nutrient solution, duration of nutrient supply and concentration of nutrient solution. These results suggested that increasing nutrient supply in the pollination stage was favorable for better appearance of fruit and improving fruit quality. Further trials would be required for the incre-ment of sugar degree of muskmelon grown in rockwool.

• Journal of Applied Biological Chemistry
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• 제52권4호
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• pp.157-162
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• 2009

한천분해세균 SC-22균을 대전 대청댐부근의 담수에서 분리하였다. 생화학적 분석 및 16S rRNA 염기서열 분석을 통한 계통학적 분류를 통해 SC-22는 Cellvibrio mixtus로 동정되었다. 분리균의 생육 및 agarase 효소 생성능을 검토한 결과, SC-22는 탄소원으로 0.2% agar를 첨가한 배지에서 배양 36시간에 최대 생육을, 배양 48시간에 58.5 units/mL의 최대 효소활성을 나타내었다. 분리균은 세포외 및 세포내 agarase를 생성하였으며, zymogram 실험에 의해 P1, P2 및 P3의 isoenzyme을 분비하는 것으로 확인 되었다. 배양여액으로부터 겔여과법과 이온교환수지법을 단계적으로 이용하여 SC-22 균주로부터 SDS-PAGE에 의해 25 kDa의 효소를 정제하였으며, 정제효소는 zymogram에서 확인된 주 단백질인 P2(29 kDa)과 동일한 단백질임이 확인되었다. 또한 정제한 agarase의 효소학적 성질을 검토한 결과, 효소의 최적 pH와 최적온도는 pH 7.0과 $50^{\circ}C$이었으며, 금속이온 효과의 경우 1 mM 농도의 수준에서도 $Fe^{2+}$, $Na^+$, $Ca^{2+}$ 이온 등은 정제효소의 활성을 10-20% 증가시킨 반면 $Hg^{2+}$, $Mn^{2+}$ 및 $Cu^{2+}$ 이온들은 효소 활성을 크게 저해하였다. 또한 TLC 분석을 통해 정제효소는 한천 분해 올리고당으로 주로 단당류와 이당류를 생성하므로 $\beta$-agarase의 작용특성을 보였다. 기질특이성 실험에서는 정제효소는 agar와 agarose만을 이용 하였고 유사 해조 다당류인 alginate는 물론 다른 다당류를 분해하지 못하였다.

• 한국식생활문화학회지
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• 제2권1호
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• pp.33-43
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• 1987

밀가루에 기름과 꿀을 섞어서 반죽하여 일정한 모양으로 만들어 기름에 지지고 다시 꿀을 묻힌 약과는 한국인의 대표적인 기호식품의 하나이다. 본 연구는 1600년대부터 1943년까지 간행된 모든 한글 조리서 중에서 약과가 기록된 조리서 13권과 1945년 이후의 조리서 14권을 중심으로 약과의 명칭과 모양의 변천, 반죽 재료와 반죽 방법의 변천, 기름에 지지는 방법, 즙청 재료와 방법, 고명 등을 시대적으로 비교 고찰하므로 약과 문화의 시대적 변천 과정을 연구하였다. 1. 약과의 명칭은 약과 과줄 조과라 칭하였으며, 모양은 새 짐승 원형 네모진 모양이 있었다. 크기는 지름이 약 3.5cm, 두께 $0.5{\sim}1.5cm$ 이었다. 2. 약과 반죽의 주재로는 밀가루 꿀 기름 술이었다. 밀가루 이외에 콩가루 찹쌀가루도 사용하였으며 꿀대신 조청 설탕물 설탕시럽 엿녹인 것을 넣기도 하였다. 기름은 주로 참기름을 넣었으나 사라다유 면실유도 넣었다. 술은 청주 소주 약주 막걸리 양주를 넣었으며 물은 끓인물을 넣었다. 그밖에 통깨 생강 후추가루 깨소금 생강즙 잣가루 소금 등을 넣었다. 3. 약과 반죽은 "반죽을 매우 찧어 도마에 놓고 망치로 사방을 모아 두드리라"는 방법과 "국수 반죽 모양으로 너무 치다르지 말고 가볍게 반죽해야 한다"는 두 가지 방법이 있었다. 1940년 이후의 대부분 조리서에서 "가볍게 살살 섞으라"고 하였다. 4. 기름에 지지는 방법은 "기름을 넉넉히 붓고 $120{\sim}160^{\circ}C$의 기름에서 속이 잘 익고 진한 갈색이 나도록 $5{\sim}15$분 가량 지져내라" 하였다. 이때 "기름의 온도가 너무 낮으면 모양이 부서지고 너무 높으면 단단해진다"고 하였다. 5. 즙청의 재료로 1940년 이전에는 꿀을 사용하였으나 그 후부터는 굴 조청 엿녹인 것 시럽 등을 사용하였다. 그밖에 향취를 위해 강즙 건강 유자즙을 넣었다. 6. 즙청 방법은 튀겨낸 약과의 기름을 빼고 뜨거울 때 넣어 오래 담가 두어야 연하고 맛이 있다고 하였다. 7. 고명은 잣가루 계피가루 설탕이었다.