• Food Industry And Nutrition
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• v.7 no.3
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• pp.39-43
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• 2002

본 연구에서는 전통적으로 한방에서 성장 촉진을 위하여 사용된 녹각, 우슬, 구기자, 두충, 오미자 및 용안 등의 한약재 추출물과 액상칼슘을 각각 첨가하여 4구간의 빵을 제조하여 품질 특성을 비교 분석하였다. 빵의 물성을 측정한 결과, strength, hardness는 한약재 추출물과 액상칼슘의 첨가량이 많을수록 높아지는 경향을 나타냈었으며 cohesiveness, springiness, gumminess 및 brittleness는 감소하는 경향으로 나타났다. 빵의 내부와 표면의 색도(L,a,b)는 첨가량에 따라 차이가 있었으며 저장 4일째에 각각 변화 정도의 차이가 있었다. $37^{\circ}$ 에서 4일간 저장 후 일반세균은 무첨가구 $15\times10^3CFU/g$에 비하여 한약재 추출물 및 액상칼슘 첨가량이 많은 구간에서는 급격히 감소하여 보존성이 높게 나타났다. 관능적 특성은 실험구간에 따른 유의적 차이는 크게 나타나지 않았으며, 각각의 실험구간에 따른 칼슘함량을 비교 분석한 결과. 한약재 추출물과 액상칼슘이 많은 구간에서 높게 나타나는 경향이었다. 이상의 결과를 바탕으로 성장촉진 한약재 및 액상칼슘을 기능성 소재로서 제빵에 활용 가능할 것으로 생각된다.

• Korean Journal of Rural Living Science
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• v.4 no.2
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• pp.75-81
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• 1993

This study was performed to investigate the effects of dietary calcium on blood and tissue lipids of adult rats fed a high fat diet with or without supplemental cholesterol for 4 weeks. Male Sprague-Dawley rats were fed the experimental diets containing 18%(w/w) beef tallow and three levels of calcium 0.1%, 0.5% and 1.5%. The contents of total lipid, cholesterol, triglyceride and phospholipid in blood, liver, small intestine, aorta, small intestinal contents and feces were determined. Only in rats fed the diets containing 1% cholesterol the concentration of cholesterol in aortic serum and various tissues significantly increased, and then decreased with increasing dietary calcium intake. Another observation was that high Ca intake significantly facilitated the fecal lipid and cholesterol excretion and bowel movement. These results suggest that possible hypocholesterolemic effects of dietary calcium could be related to the hypercholesterolemia and to the increase in excretion of fecal lipid and cholesterol.

• Journal of the Korean Applied Science and Technology
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• v.4 no.2
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• pp.35-42
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• 1987

인삼, 들깨 기름, 칼슘 및 마그네슘이 함유되어 있는 식이로 사육한 토끼의 혈장 콜레스테롤과 HMG-CoA reductase의 활성을 조사하였다. 간에 포함되어 있는 HMG-CoA reductase의 활성은 인삼과 들깨 기름 및 마그네슘 첨가 식이군에 있어서 증가되었으며 혈장 콜레스테롤의 농도는 감소되었다. 혈장 LDL-콜레스테롤은 대조군보다 감소하였으나 HDL-콜레스테롤은 증가되었다. 또한 베타 글로블린의 분포도 인삼과 마그네슘 및 들깨 기름을 첨가 급여한 실험군에 있어서 가장 낮았으며, ${\alpha}$-2-글로블린은 대조군에 비하여 가장 높은 값을 보였다. 전해질은 $K^+$은 인삼 첨가로 감소 되었으나 $Na^+$은 증가되었다. 혈장 마그네슘의 농도는 인삼의 첨가로 변화가 없었지만 칼슘과 들깨 기름 및 인삼 첨가식이로 마그네슘의 농도가 더 증가되었다. 혈장 칼슘의 농도는 마그네슘과 인삼을 첨가한 식이군에 있어서 감소하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.833-839
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• 2005

This study was conducted to demonstrate whether dietary Ca and the soy isoflavones supplementation could reduce the bone loss associated with estrogen deficiency. Nine week-old female rats (SD) were ovariectomized and then fed on diet of low $(0.1\%)$ or normal $(0.5\%)$ Ca supplemented with soy isoflavones (80 and 160 ppm) for 6 weeks. The ovariectomized and sham-operated rats showed normal serum Ca and P levels, and dietary Ca and soy isoflavones did not changed them. The serum alkaline phosphatase activity was increased in all ovariectomized rats, especially in the rats fed low Ca diet regardless of isoflavone supplementation. The serum tartrate-resistance acid phosphatase was not significantly different among the ovariectomized rats and were not changed by dietary Ca and isoflavones. Breaking force of femur was higher in the rats fed the nomral Ca diets and not statistically changed by soy isoflavone supplementation. Femoral and lumbar Ca and P contents decreased in the ovariectomized rats and the soy isoflavones-80 ppm supplementation significantly enhanced bone minerals, but the soy isoflavones-160 ppm supplementation did not. Dietary Ca increased lumbar Ca and P contents. The results of this study have suggested that the soy isoflavones 80 ppm supplementation could be sufficient to prevent bone loss in ovariectomized rats and normal Ca supplementation could enhance the effect of soy isoflavones on bone protection.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2010.04a
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• pp.193-193
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• 2010

이전의 연구에서 우리는 선응집 기술을 적용한 중질탄산칼슘의 크기에 따른 수초지의 물성을 평가하였다. 이때 선응집 기술이 적용된 충전물의 입도와 분포를 측정하기 위해 light diffraction spectroscopy (LDS) 가 사용되었다. 경질탄산칼슘과 양이온성 고분자의 흡착 현상을 알아보기 위한 이번 연구에도 LDS가 사용되었으며, 일회성으로 입자의 크기와 분포를 측정하는 것에서 더 나아가 시간의 흐름에 따라 응집체의 형성과 파괴, 재성장을 관찰할 수 있는 도구로서 역할 하였다. 본 연구에서 우리는 세 가지 경우로 나누어 경질탄산칼슘의 응집 현상을 관찰하였다. 첫째로 경질탄산칼슘에 흡착되는 양이온성 고분자의 특성, 분자량과 전하밀도, 을 달리하여 응집체의 성장과 파괴를 관찰하였다. 둘째, 양이온성 고분자로 중질탄산칼슘을 응집시켜, 경질탄산칼슘 응집체의 경우와 입도와 전단 안정성 등을 비교하였다. 마지막으로 나노 크기의 실리카 투입이, 마이크로 크기의 경질탄산칼슘 응집체가 강한 전단에 의해 파괴되었을 때, 응집체의 전단 안정성이나 재성장 측면에 도움을 주는지 관찰하였다. 내첨용 충전물로써 경질탄산칼슘의 사용이 전 세계적으로 늘고 있는 시점에서 양이온성 고분자 첨가에 의한 경질탄산칼슘의 응집 현상을 관찰하는 것은 일반적인 제지 공정에서 경질탄산칼슘의 거동을 이해하는데 도움이 될 뿐만 아니라, 내첨용 충전물 첨가에 따른 종이의 강도 저하 방지를 위한 선응집 기술의 적용에도 도움이 될 수 있을 것으로 생각한다.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.263-273
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• 2001

This study was to investigate the effect of 5~20% soybean flout(SBF) and/or 0.5~5% calcium on the quality of bread. pH of bread was increased with increasing an amount of SBF and calcium. pH of bread was higher than that of dough. The scores of specific volume and sensory evaluation for the bread quality were shown higher and increased its relative volume in the group of added both of 5~15%, SBF and 0.5~2%, calcium Endothermic peak for a thermal property of bread was increased with increasing the storage time of bread. The bread staling was progressed rapidly in control and calcium added groups only. with increasing an amount of SBF, L values of bread was decreased, but a and b values were increased. However, L, a and b values were shown no difference in the group of calcium added only. Therefore, the optimum blending ratios of SBF and calcium for the quality of bread were 5~10%, SBF and 0.5~1% calcium, respectively.

• Applied Biological Chemistry
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• v.41 no.2
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• pp.175-180
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• 1998

As a part of investigation for quality improvement of surimi gel from fish with a red muscle by addition of calcium-based powder from fish bone, we investigated the processing condition of calcium-fortified mackerel surumi gel and its quality stability during storage at $5^{\circ}C$. Judging from the results of the soluble calcium content and jelly strength, the reasonable addition concentration of calcium-based powder from Alaska pollack bone for improvement of functional properties in surimi gel was revealed 0.9% on the weight basis of the chopped mackerel meat. The soluble calcium content of the calcium-fortified surimi gel (105.0 mg/100 g) was more than that of the ordinary surumi gel (2.9 mg/100 g). During cold storage of calcium-fortified surumi gel, the moisture contents, amino acid compositions, soluble calcium and phosphorus contents were little changed, the pH, volatile basic nitrogen contents, histamine contents, peroxide values and brown pigment formation were slightly increased and viable cell counts and coliform groups were not detected. The calcium-fortified surimi gel was superior in the lysine and calcium contents, EPA and DHA compositions to the ordinary surumi gel. Judging from the results, it was suggested that calcium-fortified surumi gel was nutritive, functional and safety foods.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1197-1202
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• 1998

Organic acids-eggshell calcium salts were prepared to recycle calcium component from discarded egg shells, and the effects of addition of the salts on dough characteristics of raw noodle and physical properties of cooked noodle were also investigated. Based on Farinograms, calcium malate (CM) affected absorption, stability time, and development time more considerably than calcium citrate (CC). Maximum concentrations of both CM and CC with little influence on dough characteristics were found to be 0.1% and 0.4%, respectively. Addition of calcium salts led to reduce the volume expansion rate of cooked noodle and this was more clearly shown in a sample fortified with CM than CC. As for CC, addition of more than 0.6% resulted in rapid increase in springiness which was in a good agreement with sensory evaluation results. Calcium ion concentration of cooked noodle fortified with 0.4% CC was 48 ppm, equivalent to 86 mg of calcium obtained from 200 g of cooked noodle.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.3
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• pp.212-218
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• 1983

The effect of dietary calcium and magnesium on the 3-Hydroxy-3-methyl-glutaryl coenzyme A reductase (E.C. 1.1.1.34) in rabbit's liver microsomal protein was studied for a period of 4 weeks using isocalories and isonitro-genous as a basal diet. The experimental rabbits fed the following basal diets, such as crude protein 68.45%, carbohydrates 13.38%, fats 16.17% and added some sorts of calcium and magnesium, according to experimental plan making. The subject rabbits were divided into 9 feeding groups. The results are summarized as follows. Body weight gains per week of the groups fed magnesium and basal diet showed a little bit increase, but the groups fed calcium and basal diet showed a little bit decrease compare with control group. In case of serum magnesium, control group was 9.5mg% groups fed basal diet and magnesium were 8.27mg% in average, groups fed basal diet and calcium were 4.45mg% in average. In case of serum calcium, control group was 15.3mg%, groups fed basal diet and magnesium were 14.6mg% in average, groups fed basal diet and calcium were 14.1mg% in average. There was no great difference between magnesium fed groups in serum calcium. In serum triglyceride, control group was 82.8mg%, groups fed magnesium and basal diet were 60.3mg% in average, groups fed calcium and basal diet were 69.5mg% in average. The calcium fed groups were higher than the magnesium fed groups in serum triglyceride. In serum cholesterol, control group was 80mg%, groups fed magnesium and basal diet were 64.3mg% in average, groups fed calcium and basal diet were 56.3mg% in average. The calcium fed groups were lower than the magnesium fed groups in serum cholesterol. In case of the 3-Hydroxy-3-methylglutaryl coenzyme A reductase activity, control group was 0.998nmol/min/mg protein, groups fed magnesium and basal diet of HMG-CoA were 0.849nmol/min/mg in average.

• Korean Chemical Engineering Research
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• v.46 no.6
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• pp.1107-1112
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• 2008

Crystallization of calcium carbonate was performed by using aqueous calcium chloride and sodium carbonate for operational simplicity. Reaction time, solute concentrations, pH, and organic additive were varied to get calcium carbonate crystals. Silk fibroin was used as the additive to understand the change of morphology of calcium carbonate crystal. The crystals were analyzed by FE-SEM, XRD, and FT-IR. Reaction time, and pH mainly affected the morphology of crystals. Besides, it was found that silk fibroin inhibited the formation of vaterite and promoted the calcite forms.