• 한국식품과학회지
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• 제36권6호
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• pp.952-958
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• 2004

식이섬유원으로서 메조와 차조 분말을 sponge cake 제조에 이용하고자 10-50%의 비율로 첨가하여 cake 제조적성 및 이들의 이화학적 특성을 조사하였다. 총 식이섬유는 박력밀가루가 2.23%인데 비하여 메조 5.04%, 차조 5.72%로서 2배 이상 높았으며, alkaline water retention capacity는 메조, 차조 모두 첨가량이 증가함에 따라서 증가하였다. Rapid Visco Analyser에 의한 호화특성에서 maximum, minimum 및 final viscosity는 메조와 차조의 첨가량이 증가함에 따라서 감소하였다. Mixograph에 의한 반죽의 리올로지특성에서 peak time 및 peak height는 메조와 차조의 첨가량이 증가함에 따라서 감소하였다. Sponge cake의 crust color의 L 값은 메조의 경우 첨가량이 증가함에 따라서 증가하였으나, 차조첨가군은 대조군보다는 L 값이 높았지만 첨가량이 증가함에 따라서 감소하는 경향을 보였다. Crumb color의 L 값은 메조, 차조첨가군 모두 대조군보다 낮았으며, 첨가량이 증가함에 따라서 감소하였다. Sponge cake의 부피는 메조 및 차조를 첨가함으로써 감소하였고, 10% 첨가수준에서는 유의적인 차이가 없었으나 20% 첨가수준부터는 대조군에 비해 품질이 떨어졌다.

• 동아시아식생활학회지
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• 제17권1호
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• pp.110-117
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• 2007

The quality characteristics of sponge cake with added ${\beta}-glucan$(2, 4 and 6%) were evaluated. Rapid decreases in moisture content in the sponge cake were observed during storage($20^{\circ}C$, 70% relative humidity) in control and 2% ${\beta}-glucan$ cakes by day 3 of storage, while the moisture content in the 4% and 6% ${\beta}-glucan-added$ sponge cake slowly decreased until day 12 of storage. During storage, hardness was much lower in groups with added ${\beta}-glucan$ than in control. On day 1 L, a and b values of both crust and crumb of sponge cake with added ${\beta}-glucan$ were not significantly different from control, although the a and b values decreased significantly with storage days. Sensory test revealed that the scores for over-all acceptability were much higher in sponge cake with added ${\beta}-glucan$, and the same results were obtained on day 5. Based on these results, ${\beta}-glucan$ addition maintained moisture content and had an overall good effect on sponge cake.

• Animal Systematics, Evolution and Diversity
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• 제12권1호
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• pp.79-82
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• 1996

1993년 6월 동해의 근덕에서 어망으로 채집된 해면동물을 동정한 결과 1신종이 밝 혀져 Stelletta kundukensis로 명명하고 기재하였다.

• 동아시아식생활학회지
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• 제23권1호
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• pp.107-118
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• 2013

This study investigated the effects of Beaknyuncho (Opuntia ficus-indica var. saboten) powder on the quality of sponge cakes. Sponge cakes containing 0, 1, 3, and 5% of powder were prepared and stored for three days at $20^{\circ}C$. The volume of sponge cake increased up to 1% according to the amount of added powder, while the pH level decreased as the amount of powder increased. The edible period of the products could also be extended by the addition of Opuntia ficus-indica var. saboten powder; however, the lightness of crust and crumb was weaker as the amount of powder increased. Redness, hardness, gumminess, and chewiness increased whereas springiness and cohesiveness decreased with the addition of powder. In a sensory evaluation of the overall acceptance, the highest scores were for treatment with 1% Opuntia ficus-indica var. saboten powder during storage periods.

• Natural Product Sciences
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• 제26권4호
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• pp.303-310
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• 2020

Four new merohexapenoids named calyxaprenols A-D (1 - 4), together with the known compound haliclotriol A (5), have been isolated from the marine sponge Calyx sp. which was collected from the southwest islands of Palau. Based on comprehensive spectroscopic analyses, calyxaprenols A (1) and B (2) were determined to be pentacyclic hexaprenoids that are appended to a glycolic acid-substituted phenol moiety, whereas calyxaprenols C (3) and D (4) possess a tricyclic hexaprenoid skeleton joined to a hydroquinone ring. Identification of new merohexaprenoids from a Calyx sponge expands the known taxonomic distribution of this sparsely distributed class of marine metabolites and increases the chemical diversity described for this genus of marine sponge.

• 한국염색가공학회지
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• 제31권4호
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• pp.341-353
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• 2019

Quercetin is one of flavonoids widely distributed in the plants and well known to have antioxidants, antiinflammatory, antimicrobial properties. In this study, alginate sponge containing quercetin-encapsulated nanocapsules was prepared by miniemulsion polymerization, dyring/crosslinking method and their bioactive characteristics were investigated. Alginate sponge containing quercetin-encapsulated nanocapsules were evaluated using a field emission scanning electron microscope(FE-SEM), a high performance liquid chromatography, cell viability, DPPH radical scavenging activity and antibacterial activity. The study indicates that alginate sponge containing quercetin-encapsulated nanocapsules had significant antioxidant, antiinflammatory and antibacterial activities. This study suggested that alginate sponge containing quercetin-encapsulated nanocapsules can be a potential candidate for medical materials.

• 한국조리학회지
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• 제22권5호
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• pp.190-199
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• 2016

본 논문의 연구 목적은 쑥 분말 첨가(0, 5, 10, 15, 20%)에 따른 스펀지케이크의 품질 특성을 알아보고자 하였다. 쑥 분말을 첨가할수록 반죽의 비중, 굽기 손실률 그리고 케이크 무게가 증가하였다. 색도 측정 결과에서 적색도 a 값과 백색도 b 값은 20이 가장 높게 나타났다. 조직감은 대조구 보다 5, 10, 20%가 높은 경도를 나타냈다. 탄력성과 응집성은 쑥 분말을 첨가할수록 감소하였다. 관능검사 결과, 전체 기호도와 맛은 쑥분말 10% 첨가구가 가장 좋은 결과가 나왔다. 본 실험 결과, 쑥 분말 10%을 첨가한 제품이 최상의 질과 가장 합리적인 상품으로 개발할 수 있다고 판단되었다.

• Journal of Microbiology and Biotechnology
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• 제26권11호
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• pp.2006-2011
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• 2016

The marine sponges Hyrtios and Haliclona species, both of which are known to produce secondary bioactive metabolites, were used to extract 1304KO-327 and 1304KO-328. Such secondary metabolites are potentially antibacterial, antiviral, anti-inflammatory, antitumoral, antifungal, and antiplasmodial. In the present study, the effects of 1304KO-327 and 1304KO-328 were studied for their clinical and pathological importance. The cytotoxicity of 1304KO-327 and 1304KO-328 was assessed via MTT(3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) assay on HT-29, Caco-2, and Raw 264.7 cells. Rotavirus-infected Caco-2 cells were used to prove the antiviral effects of the marine sponge extracts. The test results cogently proved that the virus-inhibiting effects of the sponge extracts improved with extract concentration. Anti-inflammatory effects of the marine sponge extracts were tested on Lipopolysaccharide-treated Raw 264.7 cells. Nitric oxide and cytokine were produced by treatment of the cells with LPS and the inhibiting effects of the sponge extracts on $IL-1{\beta}$ formation were investigated. This study found that the NO production was decreased dose dependently, and $IL-1{\beta}$ formation was significantly reduced by the marine sponge extracts.

• 동아시아식생활학회지
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• 제20권6호
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• pp.909-915
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• 2010

In order to determine the most effective ratio of black soybean powder as an ingredient in cake, black soybean power was added at ratio of 10, 20, 30, and 40% versus wheat flour set as 0(control). Black soybean powder consisted of moisture(8.44%), crude protein(31.34%), crude fat(6.64%), crude ash(3.88%) and carbohydrates(49.70%). The specific gravity, spreadability, and baking loss increased according to the amount of black soybean powder, although specific volume decreased. The chromaticity 'L' and 'b' values of sponge cake with black soybean powder showed an reducing trend while the 'a' value displayed an increasing trend with an increase in black soybean powder. The texture properties of sponge cake with added black soybean powder showed an increasing trend in hardness and stiffness when the cake contained more black soybean powder. The sensory test for sponge cake with added black soybean powder showed high preference for 20% added black soybean powder to sponge cake.

• 한국식품영양과학회지
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• 제38권7호
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• pp.914-919
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• 2009

본 연구는 소비자의 기호에 맞는 기능성 스펀지케이크를 개발하기 위한 연구의 일부로 청경채 분말의 첨가량을 3, 6, 9%로 다르게 첨가하여 제조한 스펀지케이크의 특성에 관하여 조사하였다. 그 결과 반죽의 비중은 청경채 분말의 첨가량이 증가함에 따라 증가하였다. 반죽의 pH는 청경채 첨가군이 대조군보다 낮았으며 청경채 분말의 첨가량이 증가함에 따라 감소하였다. 스펀지케이크의 무게는 청경채 분말 첨가 비율에 따라 약간의 변이는 나타났지만 대조군과 청경채 분말 첨가군 간에 유의적인 차이는 나타나지 않았으나, 케이크의 부피는 대조군과 청경채 분말 첨가군 간에 유의적인 차이를 보였으며, 청경채 분말의 첨가량이 증가함에 따라 감소하였다. 따라서 비용적도 청경채 분말 첨가군이 대조군보다 낮았으며, 청경채 분말의 첨가량이 증가할수록 유의적으로 감소하였다. 스펀지케이크의 내부 색도는 청경채 분말의 첨가량이 증가함에 따라 L값은 감소하는 경향을 보였으며, a값은 첨가량에 비례하여 유의적으로 줄어들었고, b값은 유의적으로 증가하였다. 일반성분 분석결과에서는 TDF는 청경채 분말 첨가량이 증가함에 따라서 증가하는 경향을 나타내었다. Texture 특성에서는 응집성은 청경채분말의 첨가량이 증가함에 따라서 감소하였고, 경도, 점착성, 부서짐성은 첨가량의 증가에 따라서 증가하였으며 대조군과 3%간의 유의적인 차이는 없었다. 관능검사에서는 종합적인 기호도에서 3, 6% 첨가군이 우수하였다. 따라서 식이섬유 함량이 높은 청경채 분말을 이용하여 새로운 스펀지케이크 제조 시 3% 첨가할 경우 스펀지케이크의 texture 특성은 크게 변화시키지 않으면서 품질과 영양성이 우수한 기능성 스펀지케이크의 제조가 가능할 것으로 판단된다.