• 한국의류학회지
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• 제30권5호
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• pp.772-778
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• 2006

Silk organza can make the silhouette of clothes bulky and rich, owing to its stiffness. And silk organza in the gum has better dyeability so can be dyed more bright and deeper color than scoured silk because silk organza has sericin gum that has better dyeability than fibroin. So, silk organza came into the most broad use as the material for Hanbok, especially in summer. But the silk organza has poor color fastness. Sericin is removed from organza when silk organza go through scouring. The purpose of this research is to find out the optimum conditions that the scoured silk fabrics can get stiffness by persimmon juice treatment. For experiments, non scoured, partially scoured and fully scoured silk fabrics were prepared by alkali treatments. Then 3 kinds of silk fabrics were treated with the concentration of 1, 5, 10, 50 and 100% of persimmon Juice. The change of fiber surface of the various silk fabrics were observed By SEM. The hand values of those fabric samples also were measured hand values by Kawabata Evaluation System and stiffness by Cantilaver method. By scouring, the silk organza got more flexibility and less cohesiveness between their fibers. And it can be a little more bulky by removing gum. Namely, silk organza lost its unique stiff and crisp handle. By the persimmon juice treatment, tannin component could be coated on the fiber surface. so that the stiffness of the fabrics were improved.

• 한국식품영양학회지
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• 제32권5호
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• pp.485-493
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• 2019

The purpose of this study was to investigate the quality characteristics and volatile flavor components of Doonuri wine, using freeze concentration. The freeze concentration can increase the sugar concentration in grape juice by reducing its water content. In this study, after eight days od fermentation, the alcohol content of freeze-concentrated Doonuri wines was 12.5~14.1%. The pH of the wine was 3.42~3.50 and the total acid content was 0.68~0.94 g/100 mL, respectively. The brghtness of freeze-concentrated Doonuri wines was 19.28~54.42, the redness was 41.98~49.58, and the yellowness was 36.16~42.36. The organic acid analysis of Doonuri wines was that most of the organic acids contain tartaric and malic acid. By using freeze concentration with grape juice, significant increase in the total polyphenol content of Doonuri wines was 122.40~137.26 mg/mL, the total anthocyanin content was 117.06~118.40 mg/L and the tannic acid content was 66.23~83.70 mg%. In GC/MS analysis, the volatile flavor component analysis of Doonuri wines identified six alcohols, five esters, two ketones, on acid, two alkanes, and four other compounds.

• 한국식품저장유통학회지
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• 제18권6호
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• pp.980-985
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• 2011

초산발효조건에 따른 사과주스의 발효특성을 알아보기 위하여 flask scale에서 초기 알코올 농도, 당농도, 초산농도 및 종초접종량 조건에 따른 초산발효를 실시하였다. 초기 알코올농도 3, 5, 7, 9%를 달리하여 사과주스의 초산발효를 12일간 실시한 결과 알코올 함량 5% 일때 발효 10일 째 산도가 최대치 5.88%로 측정되었으며, 알코올 함량이 9%일 경우 초산발효가 정상적으로 진행되지 않았다. 초기 당 농도 1, 5, 10, 14 $^{\circ}Brix$로 달리하여 초산발효를 실시한 결과 1 $^{\circ}Brix$의 경우 산도가 다른 조건에 비해 서서히 증가하여 발효 12일차에 산도 4.48%로 측정되었으며, 5, 10 $^{\circ}Brix$가 상대적으로 빠른 시간 내에 산도 4% 이상 생성됨을 알수 있었다. 초기 산도를 0.3, 0.5, 1, 1.5 및 2%로 달리하여 초산발효를 실시한 결과 초기 산도가 1% 이상일 때는 발효가 원활히 진행되는 것으로 나타났다. 종초 접종량은 10%, 15% 이상일 때 초산발효가 정상적으로 진행되어 발효 8일차에 산도가 각각 5.60, 6.05%에 도달하였다. 따라서, 사과주스를 이용한 초산발효시에는 알코올농도 5%, 초기 당농도 5 $^{\circ}Brix$ 이상, 초기 산도 1.0% 이상 및 종초 접종량 10% 이상이 적절할 것으로 생각된다. 산업적 규모의 초산발효 전단계로서 Mini-jar fermentor를 이용하여 초산발효를 실시한 결과 14 $^{\circ}Brix$ 사과농축액 2L에 알코올 7%와 $30^{\circ}C$, 300 rpm에서 활성화 된 종초 10%(총산함량: 4.03%)를 접종하여 초기산도를 약 1.0%로 조정한 후 $30^{\circ}C$, 300 rpm, 1.0 vvm으로 통기하여 초산발효를 실시한 후 시간대별로 분취하여 분석한 결과 Flask scale에서 보다 시간이 많이 단축되어 48 hr 발효하였을 때 산도 5% 이상의 식초를 생산할 수 있었다.

• KSBB Journal
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• 제6권2호
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• pp.175-180
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• 1991

The quantitative effects of molecular weight and concentrations of two phase-forming polymers-polyethylene glycol and crude dextran on the two phase extractive ethanol fermentation were investigated using a Box-Wilson central composite protocol. The regression model obtained was used in order to determine optimum compositions of aqueous two phase system. In the aqueous two phase extractive ethanol fermentation of Kluyueromyces fragilis CBS 1555 with Jerusalem artichoke juice, it was found from the regression model that the variables influenlcing on ethanol fermentation were PEG concentration, time, Dx concentration, and PEG molecular weight strongly in order. The interaction of PEG concentration and PEG molecular weight was also found, and the effect of PEG concentration decreased with increase in molecular weight of PEG. The ethanol concentration incresed with increase in molecular weight of PEG, and with decrease in concentration of PEG. In conolusion, maximum concentration of ethanol produced was obtained at the following compositions; PEG MW 20000, Dx concentration ranged from 4% to 5%, and PEG concentration ranged from 3% to 7%.

• 한국근적외분광분석학회:학술대회논문집
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• 한국근적외분광분석학회 2001년도 NIR-2001
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• pp.1522-1522
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• 2001

Beverages based on fruit juices are among the most popular commercially available drinks. There is an ever-increasing demand for these juices in the market. Orange juice is one of the most common as well as most favorite flavor. The fruit processing industries have a tremendous responsibility of quality control. For quality evaluation estimation of various components of the juice is necessary. Sucrose, glucose, fructose, citric acid and malic acid are the prime components of orange juice. Little information is available on analysis of orange juice. However, conventional and general wet chemistry procedures are currently being used which are no longer desired by the industry owing to the time involved, labor input and harmful chemicals required for each analysis. Need to replace these techniques with new, highly specific and automated sophisticated techniques viz. HPLC and spectroscopy has been realized since long time. Potential of Near Infrared Spectroscopy in quantitative analysis of different components of food samples has also been well established. A rapid, non-destructive and accurate technique based on Near Infrared Spectroscopy for determination of sugars and organic acids in orange juice will be highly useful. The current study is an investigation into the potential of Near Infrared Diffuse Reflectance Spectroscopy for rapid quantitative analysis of sucrose, glucose, fructose citric acid and malic acid in orange juice. All the Near Infrared measurements were peformed on a dispersive NIR spectrophotometer (ELICO 153) in diffuse reflectance mode. The spectral region from 1100 to 2500nm has been explored. The calibration has been performed on synthetic samples that are mixtures of sucrose, glucose, fructose, citric acid and malic acid in different concentration ranges typically encountered real orange juice. These synthetic samples are therefore considered to be representatives of natural juices. All the Near Infrared spectra of synthetic samples were subjected to mathematical analysis using Partial Least Square (PLS) algorithm. After the validation, calibration was applied to commercially available real samples and freshly squeezed natural juice samples. The actual concentrations were compared with those predicted from calibration curve. A good correlation is obtained between actual and predicted values as indicated by correlation coefficient ($R^2$) value, which is close to unity, showing the feasibility of the technique.

• 한국식품과학회지
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• 제34권4호
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• pp.604-609
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• 2002

칡즙 첨가 식빵의 관능적 특성은 색도, 조직감, 관능평가를 통해 조사하였다. 첨가된 칡즙의 양이 증가할수록, L값은 유의적으로 현저히 감소하였고, b값은 유의적인 증가를 나타냈으며 a값은 유의적으로 현저한 증가를 나타내었다. 경도, 씹힘성과 부착성은 유의성은 없으나 증가한 반면 껌성질은 유의적인 증가를 보였고, 탄력성과 응집성은 유의적으로 감소하는 경향을 나타내었다. 칡즙 첨가 식빵의 관능평가 결과로 칡즙이 25% 첨가되었을 때, 최적의 배합 비율로 평가되었다. 조직감에 대한 기호도는 칡즙의 양이 증가할수록 식빵이 쫄깃쫄깃한 성질이 증가하나 입안에 붙는 듯한 느낌을 주어 15% 첨가 군에서 가장 높게 나타났다. 단맛에 대해서는 식빵의 종류나 관능검사를 실시한 사람들의 연령에 관계없이 유의적인 차이가 거의 없었다. 냄새에 대한 관능검사 결과는 식빵을 먹었을 때, 첨가된 칡즙의 양이 증가할수록 유의적으로 높게 나타났다. 칡즙과 칡즙이 25% 첨가된 식빵의 향기성분 농축물을 GC-MS로서 분리 동정하고, 칡즙의 특징적인 향기 화합물이 칡즙 첨가 식빵의 향기 화합물로 전이된 향기성분을 고찰하였다. 칡즙의 향기 화합물의 특징적인 것으로는 미생물 발효차에서 동정된 methoxy phenol 화합물들, 3-methoxy acetophenone, 녹차 등에서 동정된 ${\beta}-damascenone$, 반 발효차인 오룡차와 포종차에서 동정된 꽃 향기 성분인 benzylcyanide, 그 외 menthofuran과 coumarin 등 총 35종이 동정되었다. 칡즙 첨가 식빵의 향기 화합물은 굽기 과정의 갈변반응에 의해 생성된 구수한 향에 기여하는 pyrazine류, pyrrole류, pyridine류 20종이 동정되었고, 아울러 칡즙 첨가에 의해 전이된 methoxy phenol화합물과 benzylcyanide, ${\beta}-damascenone$, menthofuran과 coumarin 등의 총 55종이 동정되었다.

• 대한화장품학회지
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• 제44권2호
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• pp.117-124
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• 2018

본 연구에서는 천연물 화장품 원료의 유기용매 추출법과 미생물을 이용한 발효법의 장단점을 보완하기 위해, 생(生) 천연물에 미생물을 이용한 발효를 통해 과즙을 만드는 새로운 제조법으로 화장품 소재를 개발하였다. 천연물은 다양한 색상과 비타민이 풍부한 것으로 알려진 파프리카 중 두 가지 색상(빨간색, 녹색)을 선정하였고, 발효에 사용된 미생물로서 당분해 효소능이 있는 유산균(Lactobacillus plantarum)을 이용해 파프리카에 접종하여 발효하였다. 먼저 고압으로 착즙한 파프리카 생즙 2종과 유산균으로 발효한 발효즙 2종의 생리활성변화를 확인해 보았다. 총 페놀함량과 총 플라보노이드 함량 측정 실험 결과, 파프리카 생즙보다 발효즙에서 모두 함량이 높았으며 특히 빨간색 파프리카 발효즙에서 가장 높은 함량을 나타내었다. 프리라디칼 소거효과와 지질과산화 억제효과 역시 파프리카 생즙에 비해 발효즙에서 우수한 항산화 효과가 나타났으며, 그중 빨간색 파프리카 발효즙의 효과가 가장 높았다. 항산화 효과가 높은 빨간색 파프리카 발효즙을 이용해 MMP-1 발현실험을 한 결과 농도 의존적으로 MMP-1 mRNA와 MMP-1 단백질의 발현을 억제하였다. 노화에 따른 glycation(당화현상) 실험의 경우, 파프리카 발효즙에서 상대적으로 anti-glycation 효과로 최종 당화산물(advanced glycation end-products, AGEs) 생성 억제 활성이 높아 항산화효과와 밀접한 연관성을 나타내었다. 또한, 세포노화 지표물질인 senescence-associated ${\beta}$-galactosidase (SA-${\beta}$-gal) 활성을 사람 섬유아세포(HDF)를 이용하여 실험한 결과, 파프리카 발효즙을 처리하였을 때 노화에 의해 염색된 세포의 수가 감소하여 세포의 senescence를 억제하는 것을 확인할 수 있었다. 결론적으로, 파프리카는 생즙보다 유산균을 이용한 발효즙이 항산화 효과와 항노화 효능이 우수했으며, 그중 빨간색 파프리카 발효즙이 가장 우수한 항산화와 항노화 효능을 가져 이를 이용한 항산화 및 항노화의 천연 신소재로 적용될 수 있을 것으로 사료된다.

• The Korean Journal of Physiology
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• 제18권2호
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• pp.117-124
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• 1984

It has been recently reported that cingulate cortex mar facilitate gastric acid secretion, but its facilitatory mechanism on the gastric acid secretion is still unclear. This study was undertaken to investigate the facilitatory mechanism of the cingulate cortex upon gastric acid secretion in rats. Twenty·three male albino rats were divided into the cingulate(N= 13) and the operated control(N= 10) groups. The cingulate group in which cingulate cortex was removed by suction through a slit-shaped opening on each side of, and parallel to, the sagittal suture. In the operated control group, the surgical procedure was ended with the skull opening and the incision of dura mater. The gastric juice was collected via a chronic gastric cannula after 24 hours of fast, with water ad libitum. The juice was collected continuously for 6 hours, starting 3 hours prior to the injection of gastric secretagogue, pentagastrin$(12\;{\mu}g/kg)$ or histamine dihydrochloride $(320\;{\mu}g/kg)$. Three one·hour samples were obtained before ana after the administration of each secretagogue. The two agents were injected separately and subcutaneously at intervals of 1 week, the blood samples were drawn from the abdominal aorta for the radioimmunoassay of postprandial plasma gastrin concentration in response to the forced feeding of 10% cod liver oil. 1) After pentagastrin administration, the volume of gastric juice tended to decrease, but its acidity tended to increase in the cingulate group compared with those of the operated control group. However, there was no any difference in the acid output between the two groups. 2) Histamine-stimulated acid output and volume of the gastric juice of the cingulate group decreased significantly compared with those of the operated control group, while there was not significantly different in the acidity between the two groups. 3) Before pentagastrin or histamine administration, any change was not observed in the gastric acid secretion following the cingulate cortical ablation. 4) Postprandial plasma gastrin concentration in response to the forced feeding of 10% cod liver oil was insignificantly lower in the cingulate group than in the operated control group. It is inferred from the above results that the cingulate cortex exerts a facilitatory influence upon the histamine-stimulated gastric acid secretion in rats, and its influence may not be mediated by the stimulation of gastrin secretion.

• 한국식품영양과학회지
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• 제33권1호
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• pp.170-175
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• 2004

Gluconacetobaacter hansenii TL-2C를 사용하여 3$0^{\circ}C$에서 14일간 정치발효하면서 감귤과즙 희석배율 및 탄소원의 종류와 농도가 겔 생성에 미치는 영향을 검토하였다. 감귤과즙으로는 제주개발공사에서 제조한 당도 65$^{\circ}$Brix의 서귀포산 온주밀감 농축액을 사용하였다. 농축과즙만으로 발효한 경우에는 과즙 6배 희석액에서 가장 두꺼운 7.5$\pm$0.44 mm의 겔이 생성되었으며, 정백당을 $10^{\circ}$Brix로 보당한 경우에는 100∼120배 희석액이 가장 적합하였다. 농축과즙 100배 희석액을 사용하여 당의 종류를 달리한 경우에는 glucose $10^{\circ}$Brix에서 가장 두꺼운 7.5$\pm$0.61 mm의 겔이 생성되었다. 정백당 $10^{\circ}$Brix를 함유한 과즙 희석액에 1.0%의 주정을 첨가한 경우에는 겔의 두께가 평균 15.1mm로 대조구에 비하여 약 1.85배로 증가되었으나 acetic acid 첨가는 효과가 없었다. 1.0%의 주정을 첨가하고 발효한 경우의 겔 수율은 평균 172g wet/L(4.7 g dry/L)로 확인되었다.

• 한국식품영양과학회지
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• 제27권6호
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• pp.1223-1229
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• 1998

This study was designed to observe the effects of feeding Houttuynia cordata juice and powder on the improvement of the lipids in the serum of dietary hypercholesterolemic rats. Experimental groups such as 5% cellulose for control group, 5%, 10%, 15%, 20% H. cordata powder for group 2, 3, 4, 5, respectively, and 5%, 10%, 15% H. cordata juice for group 6, 7, 8, respectively, were admi nistered to the male rats of the Sprague Dawley for 4 weeks. Concentrations of total cholesterol in serum were significantly lower in all experimental groups than in the control group, and particularly, the lowest in group 8. The ratio of HDL cholesterol to total cholesterol was the highest in group 5. Atherosclerotic index was lower in group 5 and 8. Concentrations of free cholesterol and cholesterol ester in serum were significantly lower in all experimental groups than in the control group, and then concentrations of free cholesterol and cholesterol ester were the lowest in group 5 and 8, re spectively. Concentrations of triglyceride and phospholipid were the lowest in the group 5. Con centrations of chylomicron and VLDL were significantly lower in all experimental groups than in the control group. And the concentration was remarkably the lowest in group 5. Concentration of glucose in blood was not significantly different, but lower in the group 5 and 8. Concentrations of Ca, P, Mg, Fe were not significantly different in all experimental groups. The GOT and GPT activites were lower in all experimental groups than in the control group, especially the lowest in group 7 of GOT and group 8 of GPT. The LDH activity was the lowest in group 8.