• 한국작물학회지
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• 제50권spc1호
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• pp.108-111
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• 2005

본 실험은 콩의 단백질함량을 높이고 단백질 특성을 개선시키며, 고 기능성 보유 콩을 육성하기 위하여 수행되었다. 야생콩의 조단백, 조지방, 아미노산조성 및 isoflavone 함량을 분석 하였으며 결과를 요약하면 아래와 같다. 1. 야생콩 132점의 조단백질함량은 평균 $45.4\%$이며, 함량범위는 $37.4\~50.2\%$이었으며, 조지방함량은 평균 $9.3\%$으로 일반 재배종콩에 비하여 낮은 경향을 나타냈다. 2. 총 아미노산의 평균 함량은 $19,214{\mu}g/g$, 함량범위는 $16,098\~22,112{\mu}g/g$ 수준이었으며, 황함유 아미노산인 methionine은 평균 $252.7{\mu}g/g$, cysteine은 $102.9{\mu}g/g$의 함량을 나타냈다. 3. 전체 아미노산 함량 중 methionine과 cysteine은 각각 $1.3\%,\;0.5\%$의 비중을 차지하였으며, glutamic acid가 $16.1\%$로 가장 높았다. 4. 전체 아미노산 함량과 황함유 아미노산과의 상호관련성은 발견되지 않았으며, 충남 부여수집종인 IT182823 과 경기 포천 수집종인 IT184213이 높은 황함유 아미노산 함량을 나타냈다. 5. 총 아이소플라본의 평균 함량은 $1,105{\mu}g/g$이었으며, aglycone 중 genistein의 평균 함량이 $695.2{\mu}g/g$으로 가장 높았으며, 다음으로 daidgein, glycitein 순이었다. 6. Isoflavone과 genistein과의 상호관련성에 있어서 시험재료는 isoflavone 함량이 높으면 genistein 함량이 높은 경향이었다.

• Preventive Nutrition and Food Science
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• 제22권1호
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• pp.37-44
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• 2017

Sulfur-containing amino acids play important roles in good flavor generation in Maillard reaction of non-enzymatic browning, so aqueous model systems of glucosamine and cysteine were studied to investigate the effects of reaction temperature, initial pH, reaction time, and concentration ratio of glucosamine and cysteine. Response surface methodology was applied to optimize the independent reaction parameters of cysteine and glucosamine in Maillard reaction. Box-Behnken factorial design was used with 30 runs of 16 factorial levels, 8 axial levels and 6 central levels. The degree of Maillard reaction was determined by reading absorption at 425 nm in a spectrophotometer and Hunter's L, a, and b values. ${\Delta}E$ was consequently set as the fifth response factor. In the statistical analyses, determination coefficients ($R^2$) for their absorbance, Hunter's L, a, b values, and ${\Delta}E$ were 0.94, 0.79, 0.73, 0.96, and 0.79, respectively, showing that the absorbance and Hunter's b value were good dependent variables for this model system. The optimum processing parameters were determined to yield glucosamine-cysteine Maillard reaction product with higher absorbance and higher colour change. The optimum estimated absorbance was achieved at the condition of initial pH 8.0, $111^{\circ}C$ reaction temperature, 2.47 h reaction time, and 1.30 concentration ratio. The optimum condition for colour change measured by Hunter's b value was 2.41 h reaction time, $114^{\circ}C$ reaction temperature, initial pH 8.3, and 1.26 concentration ratio. These results can provide the basic information for Maillard reaction of aqueous model system between glucosamine and cysteine.

• 한국식품영양학회지
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• 제31권1호
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• pp.62-69
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• 2018

Pumpkin (Cucurbita moschata Duch.) seed is rich in protein and sulfur-containing amino acids. Tofu is a protein gel made from soybean, which is rich in lysine but lacking in sulfur-containing amino acids. This study was conducted to investigate the use of pumpkin seeds in tofu manufacture and to determine its quality and texture characteristics. Soybean was substituted with pumpkin seed to obtain pumpkin seed tofu at the following ratios: 10%, 30%, 50%, and 70% (P10, P30, P50 and P70). Tofu manufactured only with soybean was used as a control (Con). The higher rate of pumpkin seed substitution significantly decreased the moisture content and yield rate (p<0.05). In contrast, pH value and turbidity were significantly increased with the increase in the amount of pumpkin seed (p<0.05). The L-value (81.74~79.04), a-value (-0.19~-3.89) and b-value (12.40~9.84) of samples significantly decreased with the amount of pumpkin seed (p<0.05). No significant difference in syneresis was found among the samples (p<0.05). The hardness tended to decrease with the increase in the amount of pumpkin seed. The microstructure analysis revealed that the pore size of pumpkin seed tofu was smaller than that of Con. These results suggest that the pumpkin seed protein is a useful ingredient in the manufacture of tofu. Increasing the pumpkin seed substitution levels improves the texture of tofu.

• 한국식품과학회지
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• 제12권4호
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• pp.263-271
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• 1980

피마자박 단백질을 사료 또는 식품화 하기 위하여 탈지 피마자박으로부터 독성분이 완전하게 제거된 단백질을 만들었다. 이 피마자 단백질의 용해도는 ${\varepsilon}$-아미노기의 숙시닐화 및 아세틸화로 $pH\;7{\sim}8$에서 현저하게 증가하였다. 아미노산 분석결과, 황-함유 아미노산과 L-리신이 제한 아미노산이었고, 아실화 과정은 아미노산 함량에 약간의 손실을 주었다. 파파인을 이용한 1 단계법 plastein 반응으로 피마자 단백질 또는 아실화 피마자 단백질과 DL-메티오닌 에틸 에스테르로부터 L-메티오닌 강화 피마자 단백질을 합성하였고, 이 방법으로 L-메티오닌 도입율은 50%였다. 피마자 단백질 및 수식된 피마자 단백질의 펩신에 의한 소화율은 모두 92% 정도였으나, 트립신에 의한 소화율은 숙시닐화 및 아세틸화 단백질이 현저하게 떨어져서 각각 42% 및 26%였다. 피마자 단백질의 단백질 효율은 L-메티오닌 강화로 카제인의 단백질 효율의 90%까지 향상되었으나, 피마자 단백질을 숙시닐화 및 아세틸화 하면 단백질 효율은 감소되어, 각각 카제인의 55% 및 69%였다.

• 한국식품영양학회지
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• 제36권6호
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• pp.572-580
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• 2023

Hypertension is characterized by excessive renin-angiotensin system activity, leading to blood vessel constriction. Several synthetic compounds have been developed to inhibit renin and angiotensin-converting enzyme (ACE). These drugs often have adverse side effects, driving the exploration of plant protein-derived peptides as alternative or supplementary treatments. This study assessed the phenolic compound and amino acid content and the antioxidant and antihypertensive activity of 5 South Korean staple crops. Sorghum had the highest phenolic compound content and exhibited the highest antioxidant activity. Millet grains, particularly finger millet (38.86%), showed higher antihypertensive activity than red beans (14.42%) and sorghum (17.16%). Finger millet was found to contain a large proportion of branched-chain, aromatic, and sulfur-containing amino acids, which are associated with ACE inhibition. In particular, cysteine content was positively correlated with ACE inhibition in the crops tested (r=0.696, p<0.01). This study confirmed that the amino acid composition was more correlated with the antihypertensive activity of grains than the phenolic compound content. Finger millet mainly contained amino acids, which have higher ACE inhibitory activity, resulting in the strongest antihypertensive activity. These findings underscore the antihypertensive potential of select crops as plant-based food ingredients, offering insight into their biological functions.

• KSBB Journal
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• 제28권3호
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• pp.191-195
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• 2013

Cordyceps militaris (CM) occurring from a fruiting body by a host insect is a kind of mushroom, which is composed of animal host and plant fruit body. CM contains large amounts of useful ingredients including polysaccharides, vitamins, amino acids, minerals, etc. The essential amino acids from CM including cystine, lysine, and methionine can be expected to improve damaged hair treatment as effective ingredients. In this study, the improvement effect of the CM extracts on chemical and physical properties for damaged-hair treatment was investigated. The cysteic acid and cystine monooxide produced by oxidation of cystine were analyzed their chemical structure by FT-IR spectroscopy. It was confirmed that the vibration absorption peak ($1,041cm^{-1}$) of cysteic acid was reduced and increased sulfur content considerably which means meaningful improvement effect on damaged-hair treatment. Apparently, the cuticle morphology of the damaged-hair was improved significantly by treatment with CM extracts. Especially, confocal laser scanning microscope images of the damaged-hair treated with the extract showed highly increased fluorescence intensity which means promising effect in hair treatment. The tensile strength of the damaged hair treated also increased by 168% compared with the damaged hair.

• 한국식품과학회지
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• 제46권5호
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• pp.544-548
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• 2014

국내에서의 재배 및 소비가 증가하고 있는 삼채의 식품학적 특성을 확인하고자 삼채의 주요 수입국인 미얀마에서 재배된 삼채와 영양성 및 화학적 특성을 비교하였다. 조회분, 조지방 및 탄수화물의 함량은 국내에서 재배된 삼채뿌리가 더 높게 나타났으며, 조단백질과 조섬유의 함량은 미얀마에서 재배된 삼채뿌리가 더 높게 나타났다. 삼채뿌리의 유기산과 유리당 함량 모두 국내에서 재배된 삼채뿌리가 미얀마에서 재배된 삼채뿌리에 비해 높은 함량을 나타내었다. 유리아미노산 함량은 국내 및 미얀마에서 재배된 삼채뿌리 모두 arginine의 함량이 가장 높았으며, 필수 및 비필수아미노산과 총 유리아미노산 함량은 미얀마에서 재배된 삼채뿌리에 비해 국내에서 재배된 삼채뿌리가 더 높은 함량을 나타냈다. 삼채뿌리에는 총 11가지의 무기질이 함유되어 있었으며, 이중 칼륨(K), 마그네슘(Mg), 칼슘(Ca)의 함량이 대부분을 차지하였고, 국내에서 재배된 삼채뿌리가 미얀마에서 재배된 삼채뿌리에 비해 높은 무기질 함량을 나타냈다. 황과 조사포닌 함량은 미얀마에서 재배된 삼채뿌리에 비해 국내에서 재배된 삼채뿌리가 약 2배 높은 함량을 나타내었다. 이상의 결과에서 삼채는 높은 조사포닌 함량 및 아미노산이 다량 함유되어 있었으며, 국내 하동에서 재배된 삼채뿌리가 미얀마 샨주 지역에서 재배된 삼채뿌리에 비해 더 많은 영양성분 및 기능성 성분이 함유되어 있음을 확인하였다.

• Asian-Australasian Journal of Animal Sciences
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• 제16권3호
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• pp.435-444
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• 2003

In 1957, Schwarz and Foltz discovered that selenium (Se) was an essential trace mineral and nutritionists then started extensive studies to figure out the metabolic function of this element which has been called as toxic mineral. The discovery that glutathione peroxidase (GSH-Px) contained Se demonstrated a biochemical role for Se as an essential trace element. The major physiological function of Se containing GSH-Px is thought to maintain low levels of $H_2O_2$ and other hydroperoxides in the cell to prevent tissues from peroxidation damages. It is known that the GSH-Px activity is increased when animals were fed high dietary levels of Se. Chemical properties of Se have much in common with sulfur (S) therefore Se would follow the sulfur pathways in its metabolism in animal body. Two sources of Se are available for supplementation of Se in animal feed. Inorganic Se can also exist in selenide (-2), elemental (0), selenite (+4) and selenate (+6) oxidation state with other minerals. When sulfur in S containing amino acids is replaced by Se, organic Se can be made and named "eleno"prior to the name of S containing amino acid, i.e. selenomethionine. Selenium deficiency affects humans as well as animals and dysfunctions such as exudative diathesis, retained placenta, mastitis, liver necrosis, Keshan disease, numerous diseases and cancer. From several centuries ago, Se toxicity was recognized in various animal species and much of the current toxic Se levels has been established largely based upon the controlled toxicity studies used inorganic Se. Toxic effects of Se in animal result in reduced feed intake, growth retardation, ataxia, diarrhea, alopecia and sloughing of hooves. However, several experiments demonstrated that Se deficiencies or toxicities were varied by dietary Se levels and sources. Recent studies demonstrated that the incidence of colorectal and prostate cancer was reduced by approximately 50% when humans consumed 200 ${\mu}g$ of Se daily.

• Applied Biological Chemistry
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• 제36권6호
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• pp.525-532
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• 1993

쌀의 주요 저장 단백질중의 하나인 알콜용해성 프롤라민의 성질을 분석하고 이들을 동정하기 위하여 유전자 database로부터 얻은 17개의 프롤라민 유전자의 염기서열을 상호비교 분석하였다. 유전자로부터 유추된 단백질 서열의 다중분석결과 프롤라민들은 계통발생적으로 type에서 type IV의 4개의 군으로 크게 분류할 수 있었다. 이러한 분류는 아미노산 서열 중간과 카복실 말단쪽의 짧은 결손에 의해 여러 형태의 아미노산 서열에 의한 것임을 알 수 있었다. 1군에서 4군까지의 군들은 meththionine과 cysteine과 같은 황을 포함하는 아미노산이 각각 1, 4, 10, 30%로 구성된 특징을 보여 주었다. 또한 각 군들은 등전점이 9.2, 8.2, 6.7, 7.4인 각군별로 매우 상이한 등전점을 나타내었다. 아울러 GC3s에 대한 유효 암호수(effective codon number, Nc)와 우선 암호수(preferred codon number)의 분석과 상관 그래프를 통해서 프롤라민 유전자들의 군별 전이 효율의 차이가 현저하여 프롤라민 생산 수준의 군별차이의 가능성을 제시하였다.

• 한국작물학회지
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• 제49권2호
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• pp.141-147
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• 2004

This study was carried out to know the variation of soybean seed proteins, 11S and 7S globulins, and their amino acid compositions among different colored soybean varieties, 'Danbaegkong' (yellow), 'Pureunkong' (green) 'Jinyulkong' (brown), and 'Geoumjeongkong l' (black). Soybean seed proteins showed a wide range in molecular size, but the electrophoresis patterns of total seed protein subunits showed a similarity among different colored soybean varieties. Amino acid compositions of total seed proteins were similar for all soybean varieties tested. However, soybean varieties showed low composition rates in sulfur containing amino acids. The composition rates of cysteine and methionine in the 11S globulins were higher than those of total seed proteins and 7S globulins. Glutamic acid and glycine were higher in the 11S and 7S globulins than those of total seed proteins. However, the levels of methionine and phenylalanine are high in the 11S globulins, but those of valine and lysin are slightly lower than the 7S globulins. By using HPLC, we tried to analyse the soybean seed proteins. The 11S globulin was composed of 10 major peaks whereas the 7S globulin was composed of 4 major peaks. The composition rates of 11S related proteins have a tendency to increasing during the maturing whereas those of 7S related proteins have a tendency to decreasing. Composition rates of each peaks among different colored soybean varieties suggested that soybean seed proteins are varied, although they showed similarity in the electrophoresis patterns, and understanding of this characteristics is important for the utilization of soybeans.