• 한국식품과학회지
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• 제19권4호
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• pp.305-310
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• 1987

대두(大豆) 및 대두분(大豆粉) 저장중 총지방질(總脂肪質)의 산화지수(酸化指數) 및 지방산조성(脂肪酸組成)을 경시적으로 검토하였다. 저장기간이 경과함으로써 산(酸)값과 과산화물(過酸化物)값이 증가 되었는데, 이와같은 경향은 대두(大豆)보다 대두분(大豆粉)에서, 그리고 저장습도가 높을수록 현저하게 나타났다. 또한 포장재료는 OPP/Al/PE film을 사용함으로써 대두(大豆) 및 대두분(大豆粉)의 산(酸)값과 과산화물(過酸化物)값의 증가를 억제시킬 수 있었을뿐 아니라, 지방산의 변화도 감소되었다. 지방산조성은 저장기간에 따라 18 : 2산(酸)과 18 : 3산(酸)은 감소되었으나 포화지방산(飽化脂肪酸)은 상대적으로 증가되었다.

• Applied Biological Chemistry
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• 제49권1호
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• pp.35-42
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• 2006

본 연구는 보리간장의 맛에 영향을 미치는 성분을 규명 위하여 수행되었다. 6가지의 변수변환을 통하여 단계적 중회귀분석을 실시한 결과 절대값의 경우 6단계에서는 보리간장 맛의 좋고 나쁨을 70.1% 설명할 수 있었으며, 15단계에서는 보리간장 맛의 좋고 나쁨을 80.8%설명할 수 있었다. 상대값의 대수변환에 의해 산출된 식에서는 6단계에서는 보리간장 맛의 좋고 나쁨에 83.0%를 설명할 수 있었으며, 15단계에서는 보리간장 맛의 좋고 나쁨에 84.3%를 설명할 수 있었다. 각 맛성분의 맛에 대한 기여율을 산출한 결과 절대값에서 보리간장 맛에 좋은 기여를 하는 성분은 ${\alpha}-ketoglutaric$ acid, citric acid, lavulinic acid 및 glutamic acid의 순으로 나타났으며, 보리간장의 나쁜 맛에 기여하는 성분은 lysine, histidine, leucine 및 tyrosine의 순이었다. 변수변환에서 가장 높은 설명력을 보인 상대값의 대수변환에서 보리간장의 맛에 좋은 기여를 하는 성분은 ${\alpha}-ketoglutaric$ acid, fructose, glutamic acid 및 valine의 순으로 나타났으며, 보리간장 맛에 나쁜 기여를 하는 성분은 lysine, histidine, leucine 및 tyrosine의 순으로 나타났다.

• 한국식품영양과학회지
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• 제35권10호
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• pp.1484-1490
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• 2006

진주조개 가공 부산물인 패주의 효율적 이용과 더불어 신세대 기호에 맞는 패주 스파게티 소스를 제조하고 효율적으로 이용하고자 제조 조건의 구명을 시도하였고, 아울러 이의 품질 특성에 대하여 살펴보았다. 적정산도, 색도, 점도 및 관능검사의 결과로 미루어 보아 진주조개 패주 스파게티 소스의 제조를 위한 패주의 최적 첨가량은 11%로 판단되었고, 저장성 부여를 위한 적정 살균조건은 $F_0$ 값 4분으로 판단되었다. 최적조건에서 제조 및 살균처리한 진주조개 패주 스파게티 제품의 일반성분은 시판 스파게티 소스에 비하여 수분은 낮았고, 단백질과 회분의 경우 높아 차이가 있었다. 총 아미노산 함량은 진주조개 스파게티 소스가 시판 소스보다 높았으며, 주요 아미노산으로는 aspartic acid, glutamic acid 및 phenylalanine 등이었다. 또한, 진주조개 패주 스파게티 소스의 칼슘 및 인 함량은 각각 48.5 mg/100 g 및 27.1 mg/100 g이었고 칼슘/인 비율이 1.78로, 칼슘이 흡수되기 좋은 비율로 구성되었다. 유리아미노산 총함량 및 taste value는 진주조개 패주 스파게티 소스가 시판 소스에 비하여 낮았고, 두 제품 모두 맛에 관여하는 주요 유리아미노산은 glutamic acid 및 aspartic acid로 판단되었다.

• 대한수의학회지
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• 제13권2호
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• pp.137-140
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• 1973

The concentrations of ascorbic acid and total protein in blood serum of 57 healthy race horses (17 males and 40 females) were observed. The results obtained were summarized as follows: 1) The mean value of ascorbic acid concentration was $0.44{\pm}0.16$ mg/100 ml (SD) ranging 0.20-0.92mg/100ml and sex difference was not significant. 2) The mean value of total protein concentration was $6.11{\pm}0.3$ g/170 ml(SD) ranging 5.6-7.0g/100 ml and their sex differences were significant(P<0.05); male $6.36{\pm}0.09$ (SE), female $6.13{\pm}0.06$ (SE). 3) Observation on the correlation between the total protein and ascorbic acid content (${\gamma}$=+0.3) and a liner repression equation (y=0.123x-0.31) were obtained.

• 한국식품저장유통학회지
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• 제30권5호
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• pp.758-769
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• 2023

The main aim of this study was to determine python fat's several physicochemical properties, including dimensions, color, structure, acid value (AV), saponification value (SV), density, and recovery efficiency. The optimum yield obtained was approximately 80.40% at 180℃ for 60 min with an AV of 0.3366 and SV of 179.56 mg KOH/g. Fatty acids, comprising oleic acid (72.462%), palmitic acid (26.243%), linolenic acid (0.835%), and myristic acid (0.459%), were identified using gas chromatography-mass spectrometry (GC-MS). The python fat had a very weak antioxidant capacity and almost no antibacterial ability with gram-positive (Staphylococcus aureus - ATCC 25923 and Bacillus cereus - ATCC 10876) and gram-negative (Escherichia coli - ATCC 25922 and Salmonella enterica - ATCC 35664) bacteria (used the paper disc diffusion method for antibiotic susceptibility testing). Moreover, python fat is considered to be very resistant to high temperatures.

• Current Research on Agriculture and Life Sciences
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• 제7권
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• pp.165-174
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• 1989

탈지 겨자박으로 부터 유리페놀산, 에스터형 및 불용성페놀산을 추출하여 식용대두유 기질에서 항산화 효과를 0.02%(w/w)의 BHA, BHT의 항산화 효과를 비교하였는바 다음과 같은 결과를 얻었다. 각 기질과 대조구를 $45{\pm}1^{\circ}C$에서 25일간 저장하면서 매5일간 과산화물가, TBA가를 측정하여 항산화 효과를 추정하였다. 1. BHA, BHT와 유리페놀산, 에스터형 및 불용성페놀산 추출물을 첨가한 시험구와 대조구의 25일 저장 후 과산화물가는 각각 31.9, 13.2, 16.6, 11.2, 35, 91이었다. 한편 같은 조건하에서 각 항산화성 물질의 TBA가는 0.24, 0.16, 0.19, 0.17, 0.35이었다. 이로 미루어 볼 때 페놀산 추출물들은 식용대두유 기질에서 우수한 항산화 효과를 나타내었다. 2. 겨자의 총 페놀함량은 유리페놀산 및 불용성페놀산의 추출물이 각각 13.2mg/10ml. 340.5mg/10ml, 2.1mg/10ml였다. 3. 분리 동정된 페놀산은 catechol, methylcatechol, salicylic acid, cinnamic acid, pyrogallol, p-hydroxybenzoic acid, syringic acid, caffeic acid, sinapic acid였다.

• 한국응용과학기술학회지
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• 제24권4호
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• pp.347-353
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• 2007

Fleshing scrap is a kind of wastes produced during leather making process and used in the test of manufacturing biodiesel. The early step of manufacturing biodiesel is fat recovery from fleshing scrap. Hence, we investigated the influence of the way of fat recovery on the fatty acid composition. We used three different recovery ways, that is chemical method by protein decomposition with acid/fat recovering, physical method by protein denaturalization with heat and vacuum/fat pressing, and biodiesel method by protein decomposition/fat recovering. The biological method yielded the best results in terms of appearance transparency. It was most effective to lower acid value. Also the recovered fat by biological method would be favorable methyl-ester reaction raw material for biodiesel because it contains more than 5% of oleic acid among unsaturated fatty acid.

• 대한가정학회지
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• 제38권3호
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• pp.121-130
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• 2000

This study attempted to determine the effects of sucrose, NaCl and acetic acid on the quality characteristics of cooked rice stored at 20$\^{C}$ for 72 hours. It conducted a moisture content, color value, texture and RVA(Rapid Visco Analyser) viscosity on stored cooked rice. Moisture contents of all groups ecreased during storage and that of cooked rice with NaCl were significantly lower than that of other groups. In color, lightness(L) of cooked rice with various additives seemed higher than that of control group and reduced b value of cooked rice with acetic acid showed that the color became less yellow. In texture, the hardness of cooked rice with NaCl and sucrose was higher than that of control group, whereas that of cooked rice with acetic acid was similar to that of control group. Adhesiveness of cooked rice with acetic acid was higher than that of other groups and it was shown that texture could be improved by the addition of acetic acid. The initial viscosity of cooked rice with acetic acid was markedly higher than that of other groups and finial viscosity was lower than that of other groups. It seemed that addition of acetic acid could retard the retrogradation of stored cooked rice.

• 동아시아식생활학회지
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• 제10권1호
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• pp.48-54
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• 2000

This experiment was carried out to investigated the changes in proximate composition, pH, thiobarbituric acid value(TBA) and fatty acid composition of pure jemsosojoo added medicinal herbs(JMH) and medicinal herbs (MH) during sotrage perid (30days) at 4$^{\circ}C$. Three black goat with 18-19 kg live weight were slaughtered to obtain samples from extracts. The results were as follows ; moisture, crude protein , crude fat content of PJ were higher than other treatment , but ash content in MH was higher than others. Chemical composition did not affect storage period. the ph of the PJ was ranged from 6.47-6.57 , the JMH was ranged from 5.05-5.09, the MH was ranged from 4.68-4.70. The pH of MH was lower than other treatment . The TBA value of all treatment were gradually increased during storage period. Oleic acid, palmitic acid, stearic acid were major fatty acids of the PK and the JMH, Especially, linolenic acid and linolenic acid content were higher in the JMH than those of the PJ. Lipid oxidation tend to be delayed with the addition medicinal herbs.

• 한국식품영양과학회지
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• 제27권1호
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• pp.10-15
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• 1998

In order to establish the quality standard of commercial soybean paste, pH, color, moisture, crude protein, isoflavone, free amino acid and organic acid contents of the fermented soybean food in both traditional and commercial products were analyzed. The crude protein contents were from 5.0 to 11.9% in commercial soybean pasted of Samjang and traditional soybean paste of Chungugjang, and the latter showed higher value than those of the former. The contents of isoflavones in commercial soybean paste were less than those of traditional soybean paste. Total contents of free amino acids were distributed from 301 to 4,602mg%, respectively, in which Chungugjang showed the smallest value of 301mg% and the traditional soybean paste showed the most abundant one of 4,602mg%. The ratio of glutamic acid to total free amino acids were 15.9% and 30.1% in traditional soybean paste and commercial soybean paste, respectively. The major organic acid both commercial soybean paste and Samjang was citric acid containing 109.9~196.5mg%. On the other hand, that of traditional soybean paste and Chungugjang was oxalic acid containing 82.8~130.1mg%. This results might be caused by the differences of brewed periods, microflora, processing methods and used raw materials.