• Applied Biological Chemistry
• /
• 제26권4호
• /
• pp.199-204
• /
• 1983

대두(大豆) 단백질에의 함유황(含硫黃) 아미노산 강화원(强化源)으로서 유청(乳淸)단백질을 사용하기 위한 목적으로 유청과 두유(豆乳)의 혼합물로부터 응고물을 만들고 유청(乳淸) 및 대두(大豆) 단백질의 공동침전 최적조건과 특성을 조사하였다. 유청과 두유는 1:1 부피비로 혼합한 다음 응고제인 $CaCl_2$의 농도를 $0.005{\sim}0.5M$, pH$1.5{\sim}8.0$, 온도를 $60{\sim}100^{\circ}C$로 조정하여 응고시키고 이 때 얻어지는 커드 여액(濾液)의 흡광도가 가장 낮은 조건을 결정하였다. 공동침전 최적조건은 여액의 흡광도가 낮고 그 때 얻어지는 커드의 조직감이 좋은 때로 하였다. 공동침전 최적조건은 $CaCl_2$농도 0.0125M, pH$6.5{\sim}7.5$, 온도 $70{\sim}80^{\circ}C$로 나타났다.

• 한국식품조리과학회지
• /
• 제7권2호
• /
• pp.51-74
• /
• 1991

It has been many changes in traditional Korean food habits according to the improvement of household income levels and the rise of standard of living. Therefore, the pattern of consumption in animal origin processed/convenient foods would have changed. This research aims to find the tendency of consumption in some animal origin processed/convenient foods compared with typical Korean traditional foods according to household income levels. Therefore, this survey was made on 698 children from 10 elementary schools located in Seoul. They were divided into 6 groups according to their household income levels. The data were analysed using Chi-square test and F-test in SPSS package program. From this research, the following results were obtained: 1. Their average monthly household income levels were between 500, 000~1, 500, 000 won(64.2%) and their family were of mostly 4~5 members. There were no significant differences in children's physical status among various income groups. As the household. income level increases, the food expenditure per month increases and Engel's coefficient decreases. 2. The animal origin processed/convenient foods that have no significant differences are ham, sausage, milk, yogurt, canned fish, and fish meal. The high-income groups preferred bacon, cheese, pork cutlet, and fried chicken, compared to those of low-income groups. The low-income groups preferred crab-flavored meal, compared to those of high-income groups. 3. In some Korean traditional foods, there were significant differences according to income levels. Those were Bulgogi, baked fish, fried meat, cooked fish and meat with soy-bean sauce. Fried fish and anchovy have no significant differences in food intake frequency according to household income levels. Chicken and egg saute are liked by children in every income groups. 4. Between the animal origin processed/convenient foods and the typical Korean nonprocessed traditional foods, children preferred the former regardless of income levels. In conclusion, animal origin processed/convenient food consumption patterns were not affected by household income levels.

• 한국축산식품학회지
• /
• 제27권3호
• /
• pp.329-336
• /
• 2007

This study was designed to find the optimum conditions for converting isoflavone glycoside to aglycone by ${\beta}-galactosidase$. Three different forms of the enzyme were tested and the optimum enzyme concentration, incubation temperature, pH, and incubation time were determined. Before treatment with enzyme, isoflavone contained 89.4% glycoside including daidzin, glycitin and genistin, and only 10.6% aglycone including daidzein, glycitein and genistein. Among the enzymes tested, the highest rate of isoflavone hydrolysis to aglycone, 35%, was observed when 3 unit/g Fungal Lactase (Amano Enzyme) was used. Higher incubation temperatures resulted in a higher rate of hydrolysis along with a greater loss of isoflavone mass. Therefore, body temperature $(37^{\circ}C)$ may be adequate for isoflavone conversion, with 44.9% hydrolysis and less than 10% loss of mass. As expected, a higher amount of aglycone was produced at pH 7 compared with other pH values. During 5hr of incubation, the conversion of glycoside to aglycone increased dramatically from 0 to 1hr, and plateaued thereafter. In addition, commercial soy-based milk was hydrolyzed more effectively with ${\beta}-galactosidase$ when incubated for 5hr. Based on the above results, the optimum conditions for isoflavone hydrolysis by ${\beta}-galactosidase$ were for 3 hr at $37^{\circ}C$, pH 7 with 3 unit/g Fungal Lactase (Amano Lactase), yielding an average total amount of aglycone ranging from 40 to 47%.

• Preventive Nutrition and Food Science
• /
• 제7권2호
• /
• pp.139-145
• /
• 2002

Hen egg-white lysozyme, ovalbumin, egg-yolk phosvitin, acid-precipitated soy protein and $\alpha$$_{sl}$ milk casein were covalently linked with galactomannan through a controlled dry-heating at 6$0^{\circ}C$ under 79% relative humidity without any chemical reagent. Neoglycosylation by the covalent binding of polysaccharide chains brought a significant improvement into the surface functionalities of food proteins. Excellent emulsifying properties and foaming properties were observed in all protein-galactomannan conjugates. Bacterial mutagenesis tests and animal dose test were done to evaluate the food safety of the protein-galactomannan conjugates. The neo-glycoproteins were negative for Ames test using Salmonella typhimurium TA100 (hisG46) and TA98 (hisD3052) strains, and rec-assay using Bacillus subtilis Hl7 (rec) and M45 (re $c^{+}$) strains. All substances were also nontoxic for oral administration to rats. L $D_{50}$ 's of these substances were all more than 7.5 g/kg body-weight of rat. No effect was also observed in the weight increases and the concentrations of total cholesterol, triglyceride and phospholipids in blood serum of the administrated rats with 7.5 g/kg conjugates. Thus, Maillard-type protein-polysaccharide conjugates prepared by covalent attachment of galactomannan to food proteins were proposed to be useful as a safe functional biopolymer in this study.y.

• 한국식품영양학회지
• /
• 제27권1호
• /
• pp.10-21
• /
• 2014

This study is conducted to investigate the effects of Chinese artichoke powder on the antioxidant activities and the quality characteristics of tofu. Tofus are being prepared with different amounts of Chinese artichoke powder in ratios of 0, 0.2, 0.4, 0.6 and 0.8% according to the soy milk quantity. According to the increasing contents of Chinese artichoke powder, the yield and turbidity of tofus are significantly increased (p<0.001) whereas the pH levels of tofus are significantly decreased (p<0.001). In terms of color, the L, a and b values are significantly decreased with increasing Chinese artichoke powder concentrations (p<0.001). From the texture profile analysis of the tofus, the chewiness, gumminess and cohesiveness of tofus are significantly decreased (p>0.01) according to the levels of added Chinese artichoke powder content. The contents of isoflavones such as daidzin and genistin are significantly increased with increasing concentrations of Chinese artichoke powder (p<0.001). The microstructure of tofus is being examined by SEM (Scanning Electron Microscope). In the sensory test, the sample which contains 0.4% of Chinese artichoke powder is ranked significantly higher (p>0.001) than the other groups according to several sensory parameters such as appearance, color, flavor, taste, texture and the overall preferences.

• Journal of Nutrition and Health
• /
• 제38권6호
• /
• pp.455-464
• /
• 2005

The study was designed to observe the correlation between the eating habits and growth development in 1,574 children (3-6 years old) in Kyunggi-do and Seoul, Korea. The eating habits and nutrient intake were determined by mini dietary assessment and food frequency questionnaire (FFQ). 35.6% children had been practicing an unbalanced diets. Children with unbalanced diet consumed less amount of protein source foods (meat, fish, egg, soy products), vegetables and fruits and had irregular meal time, but more of them preferred sweet foods (ice creme, cookies) and carbonated drinks as snack compared with children in balanced diet. 24-35% children consumed energy, iron (Fe), calcium (Ca), Niacin, Zinc (Zn) less than 75% RDA. Energy intake of children with unbalanced diet was not significantly different from those with balanced diet, but they consumed less amount of niacin, Fe, Ca and Zn than those with balanced diet. By using the relative percentage of standard weight-length-index (WLI), 65.7% children was normal weight, 12.9% was underweight, 13.4% was overweight and 7.9% was obese. However, 11.9% of underweight and normal weight children was so called thin obese since their body fat content was greater than 20%. There were 16.8% underweight in children with unbalanced diet and 12.6% underweight in those with balanced diet. Compared to normal weight, the underweight children significantly consumed less amount of milk and its product, high protein foods, fried foods and fruits, but obese children consumed more high protein source foods (meat, fish, egg, etc) and sweet foods. In conclusion, the eating habits of unbalanced meal was prevalent problem in preschool children which resulting in their health risks. Therefore, it would be needed that new approach for nutrition education to improve eating habits in preschoolers.

• Journal of Nutrition and Health
• /
• 제3권2호
• /
• pp.95-99
• /
• 1970

Korea is one of the typical rice eating countries where availability of animal protein is limited even for the growing generation. Nutritive food products for infants and children are not available commercially in large scale at the present time, although a limited amount of expensive milk products are produced. The present study deals with a pioneering attempt on a new food mixture to meet this demand. Several food mixtures, possibly produced in the country, consisting of rice, soybean, FPC, vitamin, minerals and other food additives are developed in this work Sixty female and male rats aged $30{\sim}40$ days were divided into five groups, twelve rats each. The rats had been maintained with the six different diets, as follow. Formulation of proposed infant food mixturesComposition F-R-1 F-S-2 F-F-3 F-P-4 S Rice 100% 40% 37% 46% 70% Sugar - 12 13 10 70 Casein - - - - 20 Bean - 40 37 24 - Yeast - 3 2 3 - Mineral Vitamain - 2 4 2 4.3 F.P.C - 3 4 7 - Fat - - 4 8 4 Cod liver Oil - - - - 3 The findings of this study presented in FER, PER, final organ weights, body weights growth, percentage of nitrogen retention in the body. F-P-4 group tended to remain the heaviest and F-R-1 the lightest in the body weight among three groups throughout the experimental period. In terms of FER (Feed Efficiency Ratio) and PER (Prortein E. R.) value, F-P-4 group kept the highest record throughout. F-P-4 group showed the highest value of nitrogen retention in the body. In comparision between F-P-4 groups and casein 20% group (standard) in all respects of this experiment, F-P-4 group which is the most superior among experimental group, revealed statisfically no significant inferior than that of standard group. This fact could be interpreted that most limiting a. a., methionine in the soy protein produced little inferiority of the experimental groups in the study.

• Nutrition Research and Practice
• /
• 제13권6호
• /
• pp.509-520
• /
• 2019

BACKGROUND/OBJECTIVES: This study evaluated whether a mobile health (mHealth) application can instigate healthy behavioral changes and improvements in metabolic disorders in individuals with metabolic abnormalities. SUBJECTS/METHODS: Participants were divided into an mHealth intervention group (IG), which used a mobile app for 24 weeks, and a conventional IG. All mobile apps featured activity monitors, with blood pressure and glucose monitors, and body-composition measuring devices. The two groups were compared after 24 weeks in terms of health-behavior practice rate and changes in the proportion of people with health risks, and health behaviors performed by the IG that contributed to reductions in more than one health risk factor were analyzed using multiple logistic regression. RESULTS: Preference for low-sodium diet, reading nutritional facts, having breakfast, and performing moderate physical activity significantly increased in the mHealth IG. Furthermore, the mHealth IG showed a significant increase of eight items in the mini-dietary assessment; particularly, the items "I eat at least two types of vegetables of various colors at every meal" and "I consume dairies, such as milk, yogurt, and cheese, every day." The proportion of people with health risks, with the exception of fasting glucose, significantly decreased in the mHealth IG, while only the proportion of people with at-risk triglycerides and waist circumference of females significantly decreased in the control group. Finally, compared to those who did not show improvements of health risks, those who showed improvements of health risks in the mHealth IG had an odds ratio of 1.61 for moderate to vigorous physical activity, 1.65 for "I do not add more salt or soy sauce in my food," and 1.77 for "I remove fat in my meat before eating." CONCLUSIONS: The findings suggest that the additional use of a community-based mHealth service through a mobile application is effective for improving health behaviors and lowering metabolic risks in Koreans.

• 산업식품공학
• /
• 제21권1호
• /
• pp.1-11
• /
• 2017

Dyslipidemia, defined as elevated triglyceride (TG), total- and LDL-C, and/or decreased HDL-C levels, is considered a principal risk factor for cardiovascular disease. The low-density lipoprotein receptor (LDLR) family has been considered a key player in the prevention of dyslipidemia. The LDLR family consists of cytoplasmic membrane proteins and plays an important role not only in ligand-receptor binding and uptake, but also in various cell signaling pathways. Emerging reports state that various functional ingredients dynamically modulate the function of the LDLR family. For instance, oats stimulated the LDLR function in vivo, resulting in decreased body weight and improved serum lipid profiles. The stimulation of LRP6 by functional ingredients in vitro activated the Wnt/${\beta}-catenin$ pathway, subsequently suppressing the intracellular TG via inhibition of SREBP1, $PPAR{\gamma}$, and $C/EBP{\alpha}$. Furthermore, the extract of Cistanchetubulosa enhanced the expression of the mRNA of VLDLR, followed by a reduction in the serum cholesterol level. In addition, fermented soy milk diminished TG and total cholesterol levels while increasing HDL-C levels via activation of LRP1. To summarize, modulating the function of the LDLR family by diverse functional ingredients may be a potent therapeutic remedy for the treatment of dyslipidemia and cardiovascular diseases.

• 대한영양사협회학술지
• /
• 제27권4호
• /
• pp.263-275
• /
• 2021

The COVID-19 pandemic has led to the curtailing of school meal services. This study aimed to compare the diets of students attending online classes who prepared their own lunch under these circumstances, with those of their counterparts who had their lunch prepared for them. In December 2020, a survey was conducted on 204 students (75 male and 129 female) at a high school in Gyeonggi-do. The results showed that more girls prepared their own lunch than boys (53.5% vs. 36.0%, respectively, P<0.05). Further, more participants with working mothers prepared their own lunch compared to those with unemployed mothers (60.8% vs. 23.0%, respectively, P<0.001). Lunch was prepared either by parents (47.5%), themselves (47.1%), or others (5.4%). A comparison of the Nutrition Quotient (NQ) was carried out between the subjects who prepared their own lunch and those who ate lunch prepared by their parents. The students who prepared their own lunch had significantly lower total (P<0.05), balance (P<0.01), and environment (P<0.01) sectors of NQ-A than their counterparts. Especially, subjects whose parents prepared their lunch had bean·tofu·soy milk more frequently (P<0.01), tended to eat vegetables more frequently (P=0.059), and skipped breakfast less frequently (P<0.01). In conclusion, this study suggested that high school students who have to prepare their own lunch at home during the COVID-19 pandemic are the newly emerging nutritionally vulnerable group. This study may provide the basic information necessary for preparing measures to maintain the diet quality of high school students during the COVID-19 pandemic and similar situations in the future when school meal services may not be available.