• 한국식품과학회지
• /
• 제20권3호
• /
• pp.405-411
• /
• 1988

참깨박 단백질의 식용화를 목적으로 참깨박에 hydrogen peroxide papain처리 및 아실화가 분리참깨박단백의 품질 및 기능적 성질에 미치는 영향을 검토하였다. hydrogen peroxide papain 및 papain 과 hydrogen peroxide를 병행처리한 경우 alkali처리시보다 참깨박 단백질의 추출율, 분리단백의 단백질 함량이 높았으며 분리 단백의 아미노산 조성은 lysine을 제외한 필수아미노산의 함량이 비교적 우수하였고 분리단백의 색상, 기능적 성질 및 pepsin소화성이 현저히 향상되었다. 또한 아실화에 의하여 제1 제한아비노산인 lysine의 함량증가와 용해도, 용적밀도, 수분흡착도. 지방흡착도 및 유화성이 현저히 개선되었으나 기포성 및 소화성은 약간 저하시키는 경향을 보였다.

• 한국식품과학회지
• /
• 제23권2호
• /
• pp.229-234
• /
• 1991

국내에서 많이 재배되는 5가지 품종의 감자 중에서 French-fried potato 제조에 적합한 품종을 선정하고, 이를 원료로 제조한 French-fried potato의 텍스쳐 품질을 향상하기 위한 처리효과를 조사한 결과는 다음과 같았다. 시험한 다섯가지 감자품종 중에서 Superior를 French-fried potato 제조용으로 선정하였다. Superior를 원료로 하여 French-fried potato를 만들 경우 제품의 crispness를 증진시킬 수 있는 처리로, 데치기한 감자 strips을 1시간 이상 대기건조 후 튀김하는 방법, 데치기한 감자 strips을 6%, 전분용액($60^{\circ}C$)에 2분간 침지한 다음 튀김하는 방법, 데치기한 감자 strips을 1.5% HPMC($60^{\circ}C$) 용액에 약 20초 침지한 다음 튀김하는 방법, 데치기한 감자 strips을 한 시간 이상 대기건조한 다음 1.5% HPMC 용액에 약 20초 침지한 뒤 튀김하는 방법이 효과가 있었다. 그 중에서 특히 데치기한 감자 strips을 한 시간 이상 대기건조한 다음 1.5% HPMC 용액에 약 20초 침지한 후 튀김하여 만든 French-fried potato는 외국에서 수입하여 fast food chains에서 판매하는 제품과 유사한 텍스쳐 품질을 갖는 것으로 평가되었다.

• The Plant Pathology Journal
• /
• 제32권6호
• /
• pp.528-536
• /
• 2016

Although many fungicides are registered for use to control powdery mildew on cucurbits, management of resistance to fungicides in pathogen populations still remains a major challenge. Two biopesticides Regalia SC and HMO 736 were evaluated in the greenhouse and field for their efficacy against powdery mildew in squash. In greenhouses, Regalia SC alone significantly (P < 0.05) reduced powdery mildew compared to the nontreated control, and was as effective as the chemical standard Procure 480SC (triflumizole). In alternation with Procure 480SC, Regalia SC demonstrated greater or equivalent effects on reducing the disease. HMO 736 alone showed varying levels of disease control, but alternating with Procure 480SC significantly improved control efficacy. In addition, application of Regalia SC or HMO 736 each in alternation with Procure 480SC significantly increased the chlorophyll content in leaves and the total fresh weight of squash plants, when compared with the water control, Regalia SC and HMO 736 alone. In field trials, application of Regalia SC and HMO 736 each alone significantly reduced disease severity in one of two field trials during the early stage of disease development, but not during later stages when disease pressure became high. Both Regalia SC and HMO 736 each applied in alternation with Procure 480SC significantly improved the control efficacy compared to Procure 480SC alone. Results from this study demonstrated that an integrated management program can be developed for powdery mildew in squash by integrating the biopesticides Regalia SC, HMO 736 with the chemical fungicide Procure 480SC.

• 한국식품조리과학회지
• /
• 제26권4호
• /
• pp.434-440
• /
• 2010

This study was conducted among university students living in the Daegu-Gyeongbuk region to determine the perception, Preference, and improved consciousness of Gyeongbuk local foods classified by the Yugyo, Silla, Ocean, and Gaya cultures. In the Andong area, subjects demonstrated outstanding, high rates of perception of and preference for local foods. The perception of and preference for foods from the Yugyo and Silla cultures were relatively high compared to those of others. The degree of perception of Gwamegi foods was high, but the degree of preference was rather low. It is believed that establishing new counterplans is necessary to obtain higincrease preference for foods from the Ocean culture. Sigeumjang foods of the Ocean culture showed alow degree of both perception and preference. The analysis showed that there was a discrepancy between the perception of and preference for foods in the Gaya culture. To improve the relationship between awareness of and preference for foods in the same culture we determined that menu strategy, development strategy and sales strategy were important factors. The results of the survey investigating the correlation between improved awareness of and perception of foods showed menu strategy and development strategy had meaningful effects. According to the survey, the factors that influenced choices of foods local to Yugyo were classified into categores-: menu strategy, development strategy, product strategy, and sales strategy.

• Preventive Nutrition and Food Science
• /
• 제8권4호
• /
• pp.406-411
• /
• 2003

The objective of this study was to investigate the effects of iron supplementation and nutrition education on the iron status and anemia of middle school girls in Ulsan city in Korea. The subjects were already diagnosed as having anemia (hemoglobin < 12 g/dL) or iron deficiency (ferritin < 12 ng/mL and/or transferrin sataturation < 14 %). Over a period of three months, one iron tablet (80 mg Fe as ferrous sulfate/day) was administered to the iron deficient subjects and two tablets (160 mg Fe as ferrous sulfate/day) were administered to the anemia subjects. Total calorie intake of subjects was 82.1 % of RDA. The iron intake of subjects was 91.3 % of RDA and the Ca intake was 78.8 % of RDA. The basal hemoglobin concentration of subjects averaged 12.8 1.2 g/dL, and this increased significantly (p < 0.001) to 13.2 0.9 g/dL after iron supplementation. The basal ferritin concentrations were 14.9 14.2 ng/mL and these significantly increased to 26.6 19.8 ng/mL (p < 0.001). The level of total iron binding protein (TIBC) significantly decreased from the initial 523.1 108.7 $\mu\textrm{g}$/dL to 462.2 90.2 $\mu\textrm{g}$/dL (p < 0.001) after iron supplementation. Anemia symptoms such as‘Being bruised easily’, ‘Inflamed inner mouth’, and ‘Pale face’ improved significantly after iron supplementation in the subjects. There was a negative correlation between their class & year ranking and serum iron level, transferrin saturation after nutritional education and iron supplementation. It was shown, therefore, that the higher the improvement of their anemia level after iron supplementation, the higher their academic performance. It was shown that there was some improvement of their dietary attitudes after nutritional education, and that their serum level related to anemia symptoms and iron nutrition was improved after iron supplementation.

• Journal of Nutrition and Health
• /
• 제25권2호
• /
• pp.162-178
• /
• 1992

This study evaluated the effectiveness of affected-based program in changing the nutrition attitudes and behavior of a group of low-income housewives in a urban area near industrial complex. using pre- post- and one month retention test measures of nutrition attitudes knowledge and nutrition behavior. The sample consisted of treatment group(n=58) and control group(n=68, 66 or 61) The treatment group participated in a four-week nutrition course of eight hours offered by faculty members of department of Food and Nutition in Han Nam University. At the conclusion of the program the respondents had improved nutrition attitudes increa-sed nutrition knowledge and improved dietary diversity and dietary quality scores. Nutrition attitude scores rose significnatly from the pretest to post-test for the treatment group only However this improvement was not maintained one month after education. Nutrition know-ledge score of the treatment group increased significnatly from the pretest to posttest and pretest to retention test. Nutrition behavior was measured by food practice dietary diversity and dietary quality scores, The mean food practice score dietary diversity and dietary quality scores were signifi-cantly increased from pretest to posttest for the treatment group. Only dietary diversity scores was maintained from posttest for the retention test for the treatment group. There was a good correlation between nutrition knowlege and attitude scores at the pretest. However no significant corrlation was found between nutrition knowledge and attitude scores at the posttest. At the pretest nutrition knowledge or attitude and behavior were not correlated bu there were significant correations between nutrition knowledge or attitude and behavior at the posttest. It was concluded that a four-week nutrition education program of eight hours duration for the target people can lead to ac hange in dietary behaviors as well as nutrition knowledge and attitude.

• Nutrition Research and Practice
• /
• 제9권5호
• /
• pp.480-488
• /
• 2015

BACKGROUND/OBJECTIVES: Alzheimer's disease (AD) is characterized by deficits in memory and cognitive functions. The accumulation of amyloid beta peptide ($A{\beta}$) and oxidative stress in the brain are the most common causes of AD. MATERIALS/METHODS: Caffeic acid (CA) is an active phenolic compound that has a variety of pharmacological actions. We studied the protective abilities of CA in an $A{\beta}_{25-35}$-injected AD mouse model. CA was administered at an oral dose of 10 or 50 mg/kg/day for 2 weeks. Behavioral tests including T-maze, object recognition, and Morris water maze were carried out to assess cognitive abilities. In addition, lipid peroxidation and nitric oxide (NO) production in the brain were measured to investigate the protective effect of CA in oxidative stress. RESULTS: In the T-maze and object recognition tests, novel route awareness and novel object recognition were improved by oral administration of CA compared with the $A{\beta}_{25-35}$-injected control group. These results indicate that administration of CA improved spatial cognitive and memory functions. The Morris water maze test showed that memory function was enhanced by administration of CA. In addition, CA inhibited lipid peroxidation and NO formation in the liver, kidney, and brain compared with the $A{\beta}_{25-35}$-injected control group. In particular, CA 50 mg/kg/day showed the stronger protective effect from cognitive impairment than CA 10 mg/kg/day. CONCLUSIONS: The present results suggest that CA improves $A{\beta}_{25-35}$-induced memory deficits and cognitive impairment through inhibition of lipid peroxidation and NO production.

• 산업식품공학
• /
• 제13권4호
• /
• pp.320-325
• /
• 2009

활성글루텐을 첨가한 쌀가루에 검의 첨가가 쌀가루의 신속점도측정기(RVA) 호화양상과 farinograph 반죽특성에 미치는 영향을 조사하였다. 검의 첨가에 의해 쌀가루의 RVA 최고점도는 증가한 반면 setback은 약간 감소함을 나타내었다. 활성글루텐을 첨가한 쌀가루에 검의 첨가는 farinograph 수분흡수율을 증가시키고 반죽의 안정도를 증가시켜 반죽을 강하게 하는 효과를 부여하였다. 쌀가루에 활성글루텐을 14% 첨가하고 검, 유화제 및 효소제를 복합처리하여 쌀빵을 제조한 후 쌀빵의 부피와 저장 중 경도변화를 조사하였다. 쌀가루에 첨가하는 활성글루텐의 양이 감소함에 따라 쌀빵의 부피가 감소하였지만 검, 유화제 및 효소제를 복합첨가 함으로써 쌀빵의 부피를 현저히 개선시킬 수 있었다. 활성글루텐만을 첨가한 쌀빵은 저장 중에 경도가 급격히 상승하였으나 검, 유화제 및 효소제를 복합첨가하여 제조한 쌀빵은 저장 중에 경도의 증가 폭이 현저하게 감소함을 나타내었다. 따라서 적절한 검, 유화제, 효소제의 복합처리는 쌀빵의 부피와 경도 변화 등 쌀빵의 품질에 매우 긍정적인 영향을 주는 것으로 평가되었다.

• Environmental Engineering Research
• /
• 제24권2호
• /
• pp.263-270
• /
• 2019

Palm oil mill effluent (POME) is the largest pollutant discharged into the rivers of Malaysia. Thus UF membrane study was conducted to investigate the effect of pressure and stirring speed on performance of POME treatment and fouling of membrane. Two types of membrane polyethersulfone (PES) and regenerated cellulose (RC) with molecular weight cut-off (MWCO) 5 and 10 kDa were used in this study. Results showed that, as pressure increased, fouling increased however permeate quality improved, the best pressure was 1.0 bar, where the fouling was not too high and produce good permeate quality. As stirring speed increased, fouling reduced and permeate quality improved, however, when stirring speed increased from 600 rpm to 800 rpm, there was no significant improvement on the permeate quality. Therefore, the best condition was at 1.0 bar and 600 rpm. PES membrane with MWCO 5 kDa showed the best permeate quality, even fouling slightly higher than RC membrane. The permeate quality obtained were analyzed in term of dissolved solid, turbidity, suspended solid, biological oxygen demand ($BOD_5$) and chemical oxygen demand (COD) were 538 mg/L, 1.02 NTU, < 25 mg/L, 27.7 mg/L and 62.8 mg/L, respectively with dominant type of fouling is cake resistance. Thus, it can be concluded water reuse standard was successfully achieved in terms of $BOD_5$ and suspended solid.

• Asian-Australasian Journal of Animal Sciences
• /
• 제32권8호
• /
• pp.1195-1204
• /
• 2019

Objective: The purpose of this study was to investigate whether addition of konjac gel with three different vegetable powders can increase quality of low-fat frankfurter-type sausage. Methods: Low-fat frankfurter-type sausages were manufactured with formulations containing konjac gel and three vegetable powders (aloe vera, cactus pear, or wheat sprout) as pork fat replacers. The formulations of frankfurters were as follows: NF (normal-fat; 20% pork fat), LF (low-fat; 10% pork fat), KG (low-fat; 10% pork fat+10% konjac gel), and konjac gel with three vegetable powders (KV), such as KV-AV (10% pork fat+10% konjac gel with aloe vera), KV-CP (10% pork fat+10% konjac gel with cactus pear), and KV-WS (10% pork fat+10% konjac gel with wheat sprout). Proximate analysis, pH value, color evaluation, cooking loss, water-holding capacity, emulsion stability, apparent viscosity, texture profile analysis, and sensory evaluation were determined. Results: The konjac gel containing groups showed lower fat content (p<0.05) and higher moisture content than NF group (p<0.05). The pH value of frankfurters was decreased in three KV groups (p<0.05). The three KV groups had increased dark color (p<0.05) compared with KG, and KV-CP had the highest redness (p<0.05). The water-holding capacity and emulsion stability were higher in the three KV groups than KG and LF (p<0.05). Cooking loss was generally decreased in the three KV groups, compared with KG (p<0.05). The apparent viscosity of KV groups was similar with NF group and overall texture properties were improved in KV-CP. In the sensory evaluation, the highest overall acceptability was found in KV-CP groups (p<0.05). Conclusion: The four fat replacers improved physicochemical properties of low-fat frankfurters. Particularly, konjac gel with cactus pear powder seems more acceptable as a pork fat replacer.