• 한국식생활문화학회지
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• 제30권2호
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• pp.213-219
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• 2015

This study was conducted to promote the utilization of fish paste containing four different amounts (0%: control, 2, 4, and 6%) of cheonggukjang powder. For Hunter color values, L values of samples decreased as concentration of cheonggukjang powder increased, and a and b values increased. Folding tests for all samples showed good flexibility. In the texture meter test, hardness, cohesiveness, and springiness increased according to increasing concentrations of cheonggukjang powder. However, gumminess and brittleness of fish paste were reduced upon addition of cheonggukjang powder. In the sensory evaluation, fish paste prepared with 2% cheonggukjang powder was more preferred over other fish pastes. This study suggests that addition of 2% cheonggukjang powder to fish paste could be a good way to increase cheonggukjang powder without decreasing texture acceptability.

• 패션비즈니스
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• 제15권4호
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• pp.182-189
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• 2011

Dyeing properties of cow leather was investigated with Tumeric powder. The effects of dyeing conditions, mordanting conditions, color change, and color fastnesses were studied. The results were as follows. The dye uptake increased as dye concentration, dyeing temperature, and bath ratio increased. In the effect of dyeing time, the highest dye uptakes showed at 20 minutes and decreased after that point. Pre mordanting was more effective than the post mordanting, and the dye uptakes improved all mordanted fabrics. The highest K/S values showed in pre-Al sample, and the lowest K/S values showed in post-Cu one. The values of Hunter on the samples were more changeable $L^*$ and $b^*$ than $a^*$, and all samples showed Yellow color in Munsell value. But the mordanting methods and mordanting agents were not significant in the color changes. The light fastness of dyed samples showed 1 grade, the dry cleaning and abrasion fastnesses did not improved except post-Fe wet sample.

• 동아시아식생활학회지
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• 제19권3호
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• pp.401-408
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• 2009

The purpose of this study was to investigate the quality characteristics of Maejakgwas prepared with different concentrations of shrimp powder (0, 1, 2, 3, 4%) substituted for flour as a snack food for kindergarteners. The pH of the Maejakgwas dough decreased significantly as the level of shrimp powder increased; however, there were no significant differences in dough values among the test groups. Furthermore, the spread factor values of the groups were found to be inversely proportional to the shrimp powder concentration. Hunter's color L, a and b values decreased significantly as the level of shrimp powder increased. Moreover, the 2~4% shrimp powder groups had increased levels of hardness, cohesiveness, springiness, and brittleness when compared to the control. Finally, an acceptance test, the Maejakgwas sample containing 3% shrimp powder received the highest scores.

• 한국식생활문화학회지
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• 제25권4호
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• pp.473-479
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• 2010

The purpose of this study was to investigate the quality characteristics of Maejakgwas prepared with various concentrations of Enteromorpha intenstinalis powder (0, 1, 2, 3, 4%) substituted for flour. The pH of the Maejakgwas dough decreased significantly in response to all levels of Enteromorpha intenstinalis powder (EIP). However, there were no significant differences in dough values among the test groups. Furthermore, when the spread factor values were compared among the groups, they were found to be inversely proportional to the EIP concentration. In addition, the Hunter's color L, a and b values decreased significantly as the level of EIP increased. Moreover, the addition of 2~4% EIP resulted in increased hardness, cohesiveness, springiness and brittleness compared to those of control. Finally, the results of an acceptance test showed that Maejakgwas containing 3% EIP had the highest scores.

• 한국식생활문화학회지
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• 제23권6호
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• pp.771-778
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• 2008

This study was conducted to investigate the quality characteristics of cookies prepared using skate powder (0, 1, 3, 5, 7%) as a substitute for flour. The pH of the cookie dough decreased significantly in response to the addition of all levels of skate powder. However, there were no significant differences in the dough values among the test groups. Furthermore, when the spread factor values were compared among groups, they were found to be inversely proportional to the skate powder concentration. In addition, the Hunter's color L, a and b values decreased significantly as the level of skate powder increased. Moreover, the addition of 1-7% skate powder resulted in increased hardness, cohesiveness, springiness, and brittleness when compared to the control. Finally, the results of the sensory evaluation and acceptance test showed that the cookies containing 3% skate powder had the highest scores.

• 한국식품영양과학회지
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• 제44권8호
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• pp.1206-1211
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• 2015

국내산 적포도주스의 이화학적 특성과 색도 값, 항산화 활성 및 항산화 성분을 측정하고 그 상관성을 조사하였다. 이화학적 특성은 가용성 고형분, 환원당, 적정산도와 pH 값을 측정하였으며, 색도는 분광광도계와 Hunter 색차계로 측정하였다. 항산화 활성은 1,1-diphenlyl-2-picrylhydrazyl(DPPH) 라디칼 소거 활성, ferric ion reducing antioxidant power(FRAP) 방법과 oxygen radical absorbance capacity 방법으로 측정하였으며, 항산화 성분으로는 총 페놀 화합물, 총 플라보노이드 화합물, 총 안토시아닌 함량과 high performance liquid chromatography(HPLC)에 의하여 5종의 폴리페놀 화합물을 정량하였다. 가용성 고형분 함량은 12.13~15.97%, 환원당은 13.93~21.93%, 적정산도와 pH는 각각 0.40~0.70%, 2.86~3.21이었으며 시판 포도주스의 산도가 제조품에 비하여 낮았다. 분광법으로 측정한 color hue 값은 제조품이 시판품보다 높은 반면에, color intensity 값은 시판주스가 높게 나타났다(P<0.05). Hunter L, a, b 값들은 제조품과 시판품의 차이가 거의 없었다. 항산화 활성과 총 페놀 화합물의 함량은 시판 포도주스가 높았으며, HPLC에 의하여 gallic acid, caffeic acid, ferulic acid, catechin, quercetin, kaempferol을 정량하였을 때, gallic acid, cat echin, quercetin이 모든 시료에서 검출되었다. 총 페놀 화합물 함량은 모든 항산화 활성과 높은 상관성을 보였으며, 총 플라보노이드 화합물 함량 역시 DPPH 라디칼 소거 활성, FRAP 활성과 상관성을 보였다. FRAP 활성의 경우 색도 값들과 매우 높은 상관성을 보였으며, 특히 color intensity 값과 가장 높은 상관성을 보였다(r=0.9478). 총 페놀 화합물 함량은 color intensity, color hue 값과도 각각 정, 부의 높은 상관성을 보였다. 따라서 분광계를 이용하여 적포도주스의 색도 값을 간편하게 측정하여 항산화능을 예측하는 것이 가능할 것으로 사료된다.

• 한국식품영양학회지
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• 제11권3호
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• pp.334-339
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• 1998

4~1$0^{\circ}C$ 냉장조건에서 신선한 광어의 이화학적 저장 안정성 증진을 목적으로 초산(v/v), 유산(v/v), 및 구연산(w/v) 침지 후 pH, TBA, 색도 및 관능평가에 대한 영양을 조사하였다. 4개의 처리구로 만든 광어는 각 0.5%의 초산, 유산, 및 구연산의 위생수에서 5분 침지 후 처리구별로 Whirl-Pak저장백에 넣은 다음 실험에 사용하였다. 5분 동안 초산 처리구의 pH 값은 4$^{\circ}C$, 12일 저장 동안 5.39에서 6.64의 범위에 존재하였다. 유기산 처리구는 저장기간 동안 대조구보다 낮은 pH 값을 유지하였으며 유산 및 구연산 처리구는 저장 9일 이후 유의적인 차이가 없었다. 유기산 처리구의 TBA 값은 4$^{\circ}C$ 저장동안 대조구보다 유의적(P<0.05)으로 높게 유지되었다. 각 유기산 처리구의 Hunter a, b값은 대조구보다 낮았으며, Hunter L 값은 대조구보다 높았다. 산 처리구의 관능평가 결과는 산 냄새 및 변색으로 신선한 대조구보다 낮게 좋았다.

• Applied Biological Chemistry
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• 제31권4호
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• pp.387-393
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• 1988

밀가루, 보리쌀, 쌀, 찹쌀을 각각 전분질원료로 사용한 고추장의 숙성중 화학성분, 점도 및 색도의 변화를 조사하고 관능검사를 한 결과, 수분, 환원당, 아미노태 질소, pH 및 적정산도는 네 가지 고추장 모두 그 변화 경향이 비슷하였으며, 점도는 처음 10일 동안에 급격히 감소하였다. 색도는 숙성중 lightness, redness 및 yellowness가 점차로 감소하였는데 60일 후의 total color difference는 쌀고추장이 가장 컸다. 관능검사 결과 점도만 쌀고추장과 다른 고추장 사이에 유의차가 있었고, 색, 향기, 맛은 유의차가 없어 전체적으로 전분질원료에 따른 품질의 차이는 없었으며 Hunter a값은 육안으로 판정한 주관적 평가의 순위와 높은 상관관계를 보였다.

• 한국동물생명공학회지
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• 제35권2호
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• pp.155-162
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• 2020

Equine follicle stimulating hormone receptor (eFSHR) has a large extracellular domain and an intracellular domain containing approximately 10 phosphorylation sites within the G protein-coupled receptor. This study was conducted to analyze the function of phosphorylation sties at the eFSHR C-terminal region. We constructed a mutant of eFSHR, in which the C-terminal cytoplasmic tail was truncated at residue 641 (eFSHR-t641). This removed 10 potential phosphorylation sites from the C-terminal region of the intracellular loop. The eFSHR-wild type (eFSHR-wt) and eFSHR-t641 cDNAs were subcloned into the pCMV-ARMS1-PK2 expression vector. These plasmids were transfected into PathHunter CHO-K1 Parental cells expressing β-arrestin 2 enzyme acceptor fusion protein and analyzed for agonist-induced cAMP response. The cAMP response in cells expressing eFSHR-t641 was lower than the response in cells expressing eFSHR-wt. EC₅₀ values of eFSHR-wt and eFSHR-t641 were 1079 ng/mL and 1834 ng/mL, respectively. eFSHR-t641 was approximately 0.58-fold compared with that of eFSHR-wt. The maximal response in eFSHR-wt and eFSHR-t641 was 24.7 nM and 16.7 nM, respectively. The Rmax value of phosphorylation sites in eFSHR-t641 was also decreased to approximately 68.4% of that in eFSHR-wt. The collective data implicate that the phosphorylation sites in the eFSHR C-terminal region have a pivotal role in signal transduction in PathHunter CHO-K1 cells, and indicate that β-arrestin is involved in coupling the activated receptors to the internalization system.

• 한국식품과학회지
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• 제29권6호
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• pp.1184-1190
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• 1997

Corn zein을 코팅한 carrageenan복합필름을 미리 제조한 carrageenan필름을 polyethylene glycol (20% (w/w) of CZ)과 glycerol (24% (w/w) of CZ)을 함유하는 corn zein 용액(10, 20 and 30% in 95% ethyl alcohol)에 침지하여 제조하였다. 각 필름에 대하여 수증기투과도, 수분용해도, 팽윤도, 인장강도, 연신도, 열접착강도 및 색도를 측정하였다. carrageenan필름의 수증기 투과도는 corn zein 용액의 농도가 증가할수록 유의적인 차이(p<0.05)를 나타내며 감소하였다. 필름의 수분 용해도와 팽윤도는 corn zein 용액의 농도가 증가할수록 직선적으로 감소하였으며, 인장강도 역시 코팅용액의 농도에 대하여 직선적인 감소를 나타냈다. 코팅용액의 농도에 관계없이 모든 코팅필름은 열접착특성을 갖는것으로 나타내었으며, 이들의 열접착강도는 corn zein 필름의 약 절반에 미달하는 수준이었다. corn zein으로 코팅을 함으로 필름의 색도의 변화를 나타냈는데 이는 황색도(Hunter b-value)의 증가에 기인하였다.