• 한국식품영양과학회지
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• 제32권7호
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• pp.1021-1025
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• 2003

녹차를 이용한 기능성 면류를 제조하기 위해서 가루녹차를 밀가루에 1, 2, 3, 5, 7.5 및 10%첨가하여 제조한 생면의 품질 특성 변화를 조사하였다. 가루녹차의 첨가 농도가 증가함에 따라 아밀로그래프상의 호화개시 온도는 증가하였고, 최고 점도와 최종 점도는 감소하였다. 조리면의 성질도 가루녹차 첨가량이 증가함에 따라 무게와 부피는 상대적으로 감소함을 보였고, 탁도는 증가하였다. 표면색의 측정 결과 L값과 a값은 감소하였고, b값은 증가하였다. 조리면에 대한 TPA(texture profile analysis) 결과 가루녹차 2% 첨가까지는 견고성, 부착성, 탄력성, 씹힘성이 증가하였으나 3% 첨가부터 감소하였으며, 응집성은 첨가량이 증가함에 따라 감소하였다. 조리면의 관능검사 결과 가루녹차 1% 첨가시에 가장 좋은 품질로 평가되었다.

• 한국식품영양학회지
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• 제33권1호
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• pp.37-48
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• 2020

In this study, the quality characteristics and antioxidant activities of wet noodles added with doraji (Platycodon grandiflourm) powder at concentrations of 1%, 2%, 3%, and 4%, respectively, were investigated. The crude protein, crude fat, crude ash, crude fiber, and moisture contents of the dried doraji powder were 11.00%, 0.95%, 4.10%, 29.64%, and 6.21%, respectively. As the added amount of doraji powder increased, weight, volume, and water absorption of the wet noodles after cooking decreased. However, the turbidity of the soup increased. Color L values of wet and cooked noodles decreased, while a and b values increased by the addition of doraji powder. Texture measurement indicated that hardness, cohesiveness, springiness, and chewiness of the cooked noodles decreased by addition of doraji powder. The total polyphenol contents and DPPH radical scavenging activity in wet noodles added with doraji powder increased with increasing amounts of doraji powder. Finally, sensory evaluation of wet noodles added with doraji powder revealed that taste significantly decreased. However, flavor, color, texture, appearance, and overall acceptance scores for the 1% addition group ranked significantly higher than those of the other groups. In conclusion, these findings suggest that doraji powder could be used as functional food ingredients.

• 한국식생활문화학회지
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• 제18권6호
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• pp.527-535
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• 2003

This study was conducted to investigate the properties of wet noodle when different concentrations of Prunus mume juice were added to the wheat flour. The characteristics of wet noodle including cooking properties, color, mechanical texture properties, and sensory quality were determined. The compositions of Prunus mume were 88.19% moisture, 0.45% crude ash, 4.04% citric acid and 0.41% total sugars. The pH of Prunus mume was 2.76. The moisture absorption rate, weight, volume and turbidity of cooked noodles added with Prunus mume juice were lower than reference sample. When the amount of Prunus mume juice increased, the Hunter L(brightness) value, a(redness) value of cooked noodles decreased but b(yellowness) value increased. Instrumental rheological characteristics of wet noodle containing Prunus mume juice were measured with a texture analyzer. The hardness, adhesiveness, cohesiveness, springiness and gumminess of wet noodle with 20% Prunus mume juice were higher than others. However, the hardness of cooked noodle decreased with the increase in the amount of Prunus mume juice into noodle. The adhesiveness, cohesiveness, springiness and gumminess of cooked noodles added with Prunus mume juice were higher than reference sample. The results of sensory evaluation of cooked noodles containing Prunus mume juice indicated that the appearance, color, taste and chewiness of the cooked noodle with 10% Prunus mume juice showed the higher preference than others. Based on cooking properties, rheological and sensory evaluation, addition of 10% Prunus mume juice suggested to be acceptable for processing wet noodle.

• 한국식품영양학회지
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• 제19권3호
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• pp.261-266
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• 2006

본 연구는 갈조류의 다당류에서 분리 정제한 폴리만뉴로닉산(폴리만)을 밀가루에 첨가하여 생면 치조이용 가능성과 제면 특성에 미치는 영향을 조사하기 위해서 수행되었다. 폴리만의 첨가량을 달리한 생면과 조리면은 제조후 색, 조직감, 조리 특성 및 관능적 특성에 미치는 영향을 비교 검토하였다. 폴리만 첨가는 면의 조리 후 중량과 부피 및 수분 흡수력에 효과적이지 않았으며, 폴리만 국수의 삶은 국물 탁도는 폴리만 함량이 많을수록 증가되는 것으로 나타났다. 폴리만이 첨가된 생면과 조리면의 색도는 모두 폴리만 첨가량이 증가될수록 L값, a값 및 b값은 감소하는 경향이었다. 조직감은 폴리만 첨가량이 많을수록 증가하였고, 대조구에 비해 폴리만 첨가구의 경도는 감소된 반면, 탄력성과 부착성은 증가하였다. 관능적 특성에서는 대조구와 폴리만 2%와 4% 첨가구 사이에 유의적인 차이가 나타나지 않았으나 2% 폴리만 첨가면이 다른 시료에 비해 맛에서 유의적으로 높은 평가를 얻었다.

• 한국식품과학회지
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• 제30권6호
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• pp.1373-1380
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• 1998

건조한 버섯분말(느타리, 표고)을 밀가루에 3, 5, 7% 첨가하여 반죽의 리올로지와 생면의 품질특성에 미치는 영향을 조사하였다. 느타리와 표고버섯은 0.04에서 $500\;{\mu}m$까지 비교적 큰 입자분포를 보여 밀가루 입자와는 큰 차이를 보였다. 아밀로그래프상의 호화 개시온도는 버섯분말의 첨가량이 증가함에 따라 점차 증가하였으나, 최고, 최종점도 및 setback는 감소하였다. 패리노그래프상의 수분흡수율 및 반죽형성시간은 버섯분말의 첨가량이 증가함에 따라 점차 증가하였으나 반죽의 안정도는 느타리버섯의 첨가에 의해 감소되었고 표고버섯의 첨가에 의해 증가하였다. 색도는 버섯분말첨가 밀가루 뿐만 아니라 생면에서 식용버섯의 첨가에 따라 L값이 크게 감소하였고 a와 b값은 증가하였다. 생면의 조리후 중량 및 부피는 버섯분말 첨가에 의해 감소하였으며 국물의 탁도는 증가하였다. 조리면의 텍스쳐 측정 결과, 견고성, 응집성, 씹는감, 절단력은 느타리버섯의 첨가에 의해 크게 감소되었으나 표고버섯의 첨가에 의해서는 증가를 보였다. 조리면의 관능검사 결과, 느타리버섯은 3%, 표고버섯은 5% 수준의 첨가시료에서 가장 좋은 품질특성을 나타내었다.

• The Korean Journal of Physiology and Pharmacology
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• 제1권1호
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• pp.71-78
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• 1997

In an attempt to investigate the role of phospholipase $A_2$($PLA_2$) in interleukin-l (IL-l) induced acute lung injury, mepacrine was tried to inhibit $PLA_2$ in IL-l induced ARDS rats. For confirmation of acute lung injury by IL-l, and to know the role of neutrophils in this injury, lung leak index, lung myeloperoxidase(MPO), number of neutrophils and protein content in the bronchoalveolar lavage (BAL) and wet lung weight were measured. At the same time lung $PLA_2$ was measured to know the effect of IL-l on $PLA_2$ activity. Pulmonary surfactant was also measured for an investigation of type II alveolar cell function. Neutrophil adhesion assay was performed to know the effect of $PLA_2$ inhibition in vitro with human umbilical vein endothelial cells (HUVEC). For precise location of injury by IL-l, morpholgical study was performed by electron microscopy. Five hours after instillation of IL-l (50 ng/rat), lung leak index, protein content, number of neutrophils, lung MPO and wet lung weight were increased significantly. Five hours after IL-l instillation lung $PLA_2$ activity was increased significantly, and increased surfactant release was observed in IL-l induced ARDS rats' BAL. In contrast, in rats given mepacrine and IL-l, there was decrease of acute lung injury i.e. decrease of lung leak index, wet lung weight, protein content, number of neutrophils in BAL and decreased lung MPO activity. Mepacrine decreased surfactant release also. Interestingly, inhibition of $PLA_2$ decreased adhesion of human neutrophils to HUVEC in vitro. Morphologically, IL-l caused diffuse necrosis of endothelial cells, type I and II epithelial cells and increased the infiltration of neutrophils in the interstitium of the lung but after mepacrine treatment these pathological findings were lessened. On the basis of these experimental results it is suggested that $PLA_2$ has a major role in the pathogenesis of acute lung injury mediated by neutrophil dependent manner in IL-l induced acute lung injury.

• Advances in environmental research
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• 제4권1호
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• pp.39-48
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• 2015

Bisphenol A is widely used in plastic and other industrial consumer products. Release of bisphenol A and its analogues into the aquatic environment during manufacture, use and disposal has been a great scientific and public concern due to their toxicity and endocrine disrupting effects on aquatic wildlife and even human beings. More recent studies have shown that these alkylphenols may affect the molting processes and survival of crustacean species such as American lobster, crab and shrimp. In this study, we have developed gas chromatography with flame ionization detection (GC-FID) and gas chromatography-mass spectrometric (GC-MS) methods for the determination of bisphenol A and its analogues in shrimp Macrobrachium rosenbergii, blue crab Callinectes sapidus and American lobster Homarus americanus samples. Bisphenol A, 2,4-bis-(dimethylbenzyl)phenol and 4-cumylphenol were found in shrimp in the concentration ranges of 0.67-5.51, 0.36-1.61, and < LOD (the limit of detection)-1.96 ng/g (wet weight), and in crab of 0.10-0.44, 0.13-0.62, and 0.26-0.58 ng/g (wet weight), respectively. In lobster tissue samples, bisphenol A, 2-t-butyl-4-(dimethylbenzyl)phenol, 2,6-bis-(t-butyl)-4-(dimethylbenzyl)phenol, 2,4-bis-(dimethybenzyl)phenol, 2,4-bis-(dimethylbenzyl)-6-t-butylphenol and 4-cumylphenol were determined at the concentration ranges of 4.48-7.01, 1.23-2.63, 2.71-9.10, 0.35-0.91, 0.64-3.25, and 0.44-1.00 ng/g (wet weight), respectively. At these concentration levels, BPA and its analogs may interfere the reproduction and development of crustaceans, such as larval survival, molting, metamorphosis and shell hardening.

• 한국해양학회지:바다
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• 제5권2호
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• pp.141-145
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• 2000

동물플랑크톤 군집생산에 주요요인인 생물량의 시간적인 양적 및 질적 차이를 찾기 위해, 1996년 9월부터 1997년 8월까지 특별히 고안된 표층 채집장치에 의해 시간별로 채집된 동물플랑크톤를 대상으로 계절별 출현개체수, 현존량의 일변동, 젤라틴성 동물플랑크톤의 습중량과 건중량의 관계 및 동물플랑크톤의 체장과 체중에 의한 크기분포 등을 조사하였다. 젤라틴성 동물플랑크톤의 건중량에 대한 습중량비(W/D)는 평균 66.46(47.05${\sim}$84.64)를 나타내고, 갑각류를 중심으로 한 일반 동물플랑크톤에서는 10.89(9.21${\sim}$14.85)로 6배 이상의 차이를 보였다. 한편 습중량에서 일반 동물플랑크톤에 대한 젤라틴성 동물플랑크톤의 평균비(G/NG)는 0.99(0.28${\sim}$2.30)로 젤라틴성 동물플랑크톤이 차지하는 비율은 매우 높았다. 이러한 값들은 계절별 일 변동폭도 매우 컸으며, 이는 구성 종의 상대 출현율의 차에 따른 것이었고, 각 그룹의 동물플랑크톤 주야수직이동의 특성과 일치하였다. 또한 체장에 의한 크기분포(250${\sim}$500 ${\mu}m$: 35.5%)와 습중량(0.I${\sim}$0.2 mg: 34.4%)과 건중량(0.025${\sim}$0.05mg: 44.8%)에 의한 크기분포 양상은 구성생물에 따라 큰 차이를 보이고 있어서, 습중량에 국한되어 조사된 대규모의 정량자료는 해역의 정확한 생물생산 추정을 통한 연안자원의 재평가를 위하여 다시 보정 ${\cdot}$ 해석되어야 할 필요성을 시사하였다.

• 에너지공학
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• 제21권1호
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• pp.43-46
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• 2012

A fluidized bed drying approach was utilized to the synthesis of water glass based silica aerogel powders. The effects of the fluidized bed drying conditions such as the superficial velocity and temperature of hot air and bead size as well as bead/wet-gel ratio, on the physical properties such as tapping density and productivity of the aerogel powders were systematically investigated. The experimental results showed that the amount of beads mixed with wet-gels in the fluidized bed column has the most profound impact on the fluidization efficiency, greatly enhancing the yield of the aerogel powders up to 98% with a proper bead/wet-gel weight ratio as compared to 72% without using beads. No significant change was observed in the tapping density over a wide range of the fluidized drying condition. Consequently the fluidized bed drying approach shows a good promise as an alternative route for the large-scale production of the aerogel powders.

• 미생물학회지
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• 제23권1호
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• pp.13-19
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• 1985

제한효소 Acc I을 정제하고 그 효소적 특성을 연구하였다. 300g(wet weight)의 Acinetobacter calcoaceticus 로부터 얻은 crude extract를 sample로 하여 ammonium sulfate fractionation을 거쳐 Heparin-agarose, DEAE-se-phades, Affi,-gel Blue, phosphoceIIulose, hydroxylapatite의 순서로 chromatography를 수행한 결고 0 .28mg의 AccI 제한효소를 얻었다. 효소의 specific activity는 mg당 $1.1{\times}10^{s}$ unit 이었다. 정제된 Acc [제한효소는 10% SDS-polyacrylamide gel electrophoresis에서 한개의 band로 나타났으며 그 분자량은 45,000~1,000이었다. 이 효소는 $MgCl_2$ 존재하에, pH 8.0에서 11.0사이에서 최대의 활성을 보였다. NaCl은 이 효소의 활성에는 필요하지 않았으나 150mN이상에서는 급격한 효소 활성의 감소가 있었다.