• 한국식품영양학회지
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• 제30권1호
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• pp.51-58
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• 2017

Antioxidant activities of 80% methanol, water, and 70% ethanol extracts of Lentinula edodes GNA01 were compared and estimated. The yield of Lentinula edodes GNA01 was identified to be in the following order: water>70% ethanol>80% methanol, but there was no significant difference between 80% methanol and 70% ethanol extracts. The highest total phenolic content (TPC) and total flavonoid content (TFC) were found in water extract, and TPC of 80% methanol extract was higher than that of 70% ethanol extract and TFC of 70% ethanol extract was higher than that of 80% methanol extract. Water extract exhibited the strongest DPPH, ABTS radicals, and nitrite scavenging activities, $Fe^{2+}$ chelating ability, and FRAP among the three extracts. In addition, antioxidant activity of 80% methanol extract was higher than that of 70% ethanol extract in most of the experiments. As a result, antioxidant activity of Lentinula edodes GNA01 showed a difference according to extraction solvent and concentration; nevertheless, water extract exhibiting high polarity had the strongest antioxidant effect. Consequently, water extract from Lentinula edodes GNA01 is anticipated to be useful for the development of a high value-added functional product.

• 한국축산식품학회지
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• 제36권3호
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• pp.309-318
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• 2016

In this study, we investigated the effects of reducing fat levels from 30% to 25, 20, and 15% by substituting pork fat with water and pumpkin fiber (2%) on the quality of frankfurters compared with control. Decreasing the fat concentration from 30% to 15% significantly increased moisture content, redness of meat batter and frankfurter, cooking loss, and water exudation, and decreased fat content, energy value, pH, and lightness of meat batter and frankfurter, hardness, cohesiveness, gumminess, chewiness, and apparent viscosity. The addition of 2% pumpkin fiber was significantly increased moisture content, yellowness of meat batter and frankfurter, hardness, cohesiveness, gumminess, chewiness, and apparent viscosity, whereas reduced cooking loss and emulsion stability. The treatment of reduced-fat frankfurters formulated with 20 and 25% fat levels and with pumpkin fiber had sensory properties similar to the high-fat control frankfurters. The results demonstrate that when the reduced-fat frankfurter with 2% added pumpkin fiber and water replaces fat levels can be readily made with high quality and acceptable sensory properties.

• 한국식품과학회지
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• 제20권4호
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• pp.470-475
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• 1988

압출성형시 원료의 수분함량이 낮을수록 팽화율이 커졌으며, 수분함량이 증가되면 호화도, 가밀도 및 전단강도가 증가하였다. 또한 아밀로그램이나 리올로지 특성에 있어서도 수분함량이 증가할수록 점도가 증가하였으며 의가소성 유동특성을 보여주었다. 수분함량이 증가하면 WAI값은 증가하나 WSI값은 감소하였다. 수분함량이 낮으면 황색도가 증가하였다. 미세구조에 있어서도 수분 함량이 높을수록 전분질의 호화특성을 관찰할 수 있었다. 품종간의 대체적인 물성특성은 삼강보다는 추청품종이 우수하였다.

• Preventive Nutrition and Food Science
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• 제22권3호
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• pp.246-250
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• 2017

This study was performed to investigate the quality characteristics of noodles made from four different potato varieties: Atlantic, Go-un, Sae-bong, Jin-sun, and wheat flour. Quality characteristics of five noodles were analyzed by general components analysis, cooking quality (rate of water absorption, cooking loss, and volume increase), and mechanical textural properties. Some variations existed in wheat- or potato-based noodles for the general components analysis, but no clear trend was observed. Higher values in the rates of water absorption, cooking loss, and volume increase were observed for the wheat flour noodle, while some variations were observed for potato noodles depending on the variety. The wheat flour noodles exhibited higher values of textural characteristics obtained from the texture profile analysis, except for adhesiveness. Higher gluten contents as well as lower ash contents in the wheat flour noodles compared to the potato noodles are thought to be the two key factors contributing to this finding.

• 한국식품영양과학회지
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• 제43권9호
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• pp.1415-1422
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• 2014

항산화 활성이 강화된 발효유의 개발 가능성을 확인하고자 삼채 뿌리의 열수 추출조건을 설정한 후 열수 농축물을 첨가한 발효유를 제조하여 품질특성을 조사하였다. 추출 시간에 따른 열수 추출액의 항산화 활성은 $95^{\circ}C$에서 4시간 추출했을 때 DPPH radical 소거능이 54%, ABTS radical cation 소거능이 52%, reducing power가 0.79, metal chelating 활성이 62%로 가장 높게 나타났으며, 이들의 항산화 활성은 총 페놀성 화합물 및 총 플라보노이드 함량과 높은 상관계수(R)를 나타내었다. $95^{\circ}C$에서 4시간 추출한 열수 추출물을 1/10배로 농축한 농축물을 0~10%(w/w) 농도 범위로 첨가하여 발효한 발효유의 품질특성을 비교한 결과, 발효가 완료된 발효유의 pH는 6.57~6.60에서 4.34~4.51로 감소한 반면에 적정산도는 0.22~0.23%에서 1.01~1.10%로 증가되었고, 생균수가 6.40~6.80 log CFU/mL에서 8.60~9.20 log CFU/mL로 증가되었다. 삼채 뿌리 열수 농축물을 첨가한 발효유에 매실향을 첨가한 관능평가에서는 된 정도와 신맛의 강도를 제외한 갈색, 향 및 당도의 강도에서 삼채뿌리 열수 농축물의 첨가량이 증가함에 따라 각각 유의적 차이가 나타났으나, 2.5% 첨가구에서는 색, 향, 단맛 및 신맛의 강도뿐만 아니라 전반적 기호도에서도 대조구와 유의적 차이를 보이지 않았다.

• Food Science and Biotechnology
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• 제18권4호
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• pp.849-854
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• 2009

Water extracts of injinssuk (Artemisia iwayomogi Kitamura) (WE) were obtained from the dried and ground leaves and stems of injinssuk. The WE was further fractionated into crude polysaccharide (C-PS) and nonpolysaccharide fractions (N-PS). The protective activities against the tert-butyl hydro peroxide induced mutangenecity on Escherichia coli PQ37 and reactive oxygen species scavenging activity of the WE, C-PS, and N-PS were studied. The WE obtained from leaves showed a significantly higher inhibitory effect on the mutagenicity than WE from stem. The WE obtained from the leaves having higher crude polysaccharide content but lower content of total carbohydrates had significantly higher antimutagenicity than that from the leaves with lower crude polysaccharide but higher total carbohydrate contents. Further study showed that C-PS fraction showed markedly stronger antimutagenic effect than N-PS. C-PS was also more effective than N-PS for hydroxyl radical scavenging activity, but was similar to N-PS in superoxide radical scavenging activity.

• Preventive Nutrition and Food Science
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• 제6권4호
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• pp.244-246
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• 2001

Angiotensin converting enzyme (ACE) inhibitor acts on the inhibition of ACE and causes a decrease in blood pressure. There have been several reports on screening of ACE inhibitors from natural food products and protein hydrolysates of various food sources. Ripe Cucurbita moschata Duch has been used as an oriental medicine in Korea. To isolate ACE inhibitors, crude water extracts of the edible portion of ripe Cucurbita moschata Duch were obtained after heating in water at 95$^{\circ}C$ for 2 h. Crude extracts were then filtered using PM-10 and YM-1 membranes. The membrane-filtered solution was loaded onto Sephadex G-15 column equlibrated with a phosphate buffer. Among the four major fractions of gel permeation chromatography, the second fraction had the highest inhibitory activity of 65%. Further purification of the fraction using reversed-phase HPLC with a $C_{18}$ column produced ACE inhibitors, which were identified as a mixture having molecular mass of 222 and 273 by Tandem mass spectrometry.

• 동의생리병리학회지
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• 제24권5호
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• pp.779-783
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• 2010

Formation of nutrient qi is one of the most important functions in the human body. In medical classic such as "Hwangdineijing", it is described through several chapters. However, it is just focused on the first formation of the nutrient qi from water and food by digestion. I will mention how to get nutrient qi in human body and how to circulate and act in physiological phenomena through "Hwangdineijing". Human body should get nutrient qi from essense not only from water and food. Human body, because it is a live, must have had a nutrient material before he or she gets water and food by formation of nutrient qi. So he or she can have physiological functions.

• 한국식생활문화학회지
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• 제26권2호
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• pp.128-141
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• 2011

The mainly purpose of this research was to investigate tendency of changes regarding the recipe of Naengmyeon (Korean cold noodles) based on water. In order to conduct of this research, we analyze the recipe data published in Korea from 1800's to 1980's. A method of mainly study was conducted by content analysis and literature review. The documents of recipe used research were 42 literatures (euigwae, recipe book, magazines, and dictionaries). In addition, the recipes of Naengmyeon based on water were total method of 84. The results of an analysis of recipe data published in the last 200 years showed 3 different types of the recipe of Naengmyeon based on water; 1) Naengmyeon based on water of Kimchi juice type 2) Naengmyeon based on water of (meat) broth type 3) Naengmyeon based on water of mixed (Kimchi juice+broth) type.

• 농촌계획
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• 제25권4호
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• pp.35-45
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• 2019

Korean agriculture experienced rapid changes in its production structure to respond fluctuations on external conditions, and these changes have increased the dependence between agricultural resources and negative environmental externalities from agricultural production. As a tool for managing agricultural resources and reducing negative environmental effects from agricultural production, this study employs water-energy-food nexus for integrated resource management. To show the necessity of an integrated approach, this study evaluated three policy scenarios including changes in capital interest, water capacity, and energy cost. The results show that three scenarios have unintended consequences for farmers' incomes and their use of resources. Also the unintended consequences of government policies also affected farms' vulnerability to environmental changes. In particular, the expansion of financing for the establishment of non-circulating water curtain facilities did not have a significant effect on the crop switching of farms. In addition, increasing the amount of available water through the aquifer recharge project leads to the installation of non-circulating water curtain facilities in zucchini farm. It raises dependence on groundwater in agricultural production, thereby increasing farmers' vulnerability to groundwater shortages. These results imply that the agricultural sector needs to consider the interrelationship between agricultural resources when designing or evaluating policies.