전략기반 학습을 적용한 독학용 한국어 어휘 교재 개발 연구

권다애 韓國外國語大學校 KFL大學院 2022 국내석사

The purpose of this study is to develop Korean vocabulary textbooks that apply strategy-based learning for Korean learners to study Korean vocabulary outside the classroom efficiently to supplement the limited vocabulary learning environment in the Korean classroom. Despite the growing importance of vocabulary education in Korean language education, the proportion of vocabulary in integrated textbooks is small, and learners conduct vocabulary learning outside the classroom to supplement it. In order for self-study to be efficiently carried out, it is necessary to use vocabulary learning strategies. However there are not many studies on textbooks that can help learners who feel difficulty in how to use them. Therefore, in this study, the following textbook composition directions are presented by synthesizing previous studies on learning strategies and the results of integrated textbook analysis based on Strategy-Based-Instruction (SBI). First, the educational purpose and learning goal are set and clearly presented. Second, it allows learners to recognize and reflect on the tendency and preference of their vocabulary learning strategies. Third, it provides a configuration that allows them to understand the learning strategies presented as learning goals and utilize them on their own. Fourth, it presents practical data and communication context for learners to significantly acquire related vocabulary. Fifth, it provides a configuration that can help induce learner motivation. Sixth, it provides information on Korean life and culture. Seventh, it provides an appendix to control learners' behavioral factors. Based on the above seven points, strategy-based teaching activities were applied to the results of analyzing the use of vocabulary learning strategies of previous studies to develop Korean vocabulary textbooks, present the actuality of the unit, and predict the usefulness of the textbooks as follows. First, the strategy of vocabulary learning and its application method are presented to learners through textbooks. Second, it helps learners understand and acquire strategies by applying them directly through practice questions and activities using the proposed vocabulary learning strategy. Third, through various vocabulary learning activities to utilize strategies, learners can learn vocabulary learning strategies and engage in vocabulary learning activities at the same time. Fourth, through repetitive self-inspection and activities, learners find appropriate vocabulary learning strategies for themselves and learn how to apply them to help learners efficiently proceed with vocabulary learning on their own. It can be significant that this study attempted to pursue self-directed vocabulary learning by teaching Korean learners about vocabulary learning strategies and their utilization. Future studies should be more focused on how to apply vocabulary learning strategies to various materials for the effective Korean learning.

LC-ESI-MS/MS를 이용한 단백질과 결합하는 베리류 (복분자, 오디, 블루베리)의 폴리페놀 동정

권다애 중앙대학교 대학원 2014 국내석사

폴리페놀은 대표적인 항산화 물질의 하나로서 항염증, 항노화, 항암 등의 생리효과가 입증되어 식품에서는 일반소재, 건강기능성소재로 많이 이용되고 있다. 또한, 식품 가공학, 식품화학 측면에서는 맥주, 와인, 과일주스 등에서 단백질과 반응하여 haze를 형성하여 혼탁을 야기하여 응용에 제한적이기도 하지만 물성개선과 같은 장점도 지니고 있다. 따라서 이러한 폴리페놀과 단백질의 상호작용의 특성에 대한 연구의 필요성에 의해 본 연구를 진행하게 되었고 어떤 종류의 폴리페놀이 단백질과 결합하는지 분석하기 위하여 LC-MS/MS와 다변량통계분석을 이용하여 분석하였다. 폴리페놀 급원 소재로는 베리류(복분자, 오디, 블루베리)를 단백질은 BSA (Bovine Serum Albumin)를 사용하였다. 특히 베리류는 높은 폴리페놀 함량으로 현재 기능성식품소재로 관심이 급증하고 있기에 시료로 선정하였다. 따라서 이러한 베리류의 물 추출물과 단백질의 상호작용에 대한 연구를 진행하였고, 많은 연구가 보고되어있는 녹차 물 추출물도 비교하기 위하여 함께 진행하였다. Protein precipitating capacity를 확인하기 위하여 protein precipitation assay와 dye-labeled protein assay를 진행하였고, 단백질과 상호작용하는 폴리페놀을 동정하기 위하여 LC-ESI-Ion trap-MS/MS와 PCA, OPLS-DA 분석을 함께 실시하였다. Protein precipitation assay 결과, 녹차만큼 베리류의 폴리페놀도 단백질과의 침전반응에 효과적임을 확인하였다. 폴리페놀 동정결과, 녹차에서는 보고된 바와 유사하게 Epigallocatechin-3-gallate, Epicatechin-3-gallate, Epigallocatechin-3-(3-methylgallate), Epiafzelechin-3-gallate와 같은 Tannin 계열이 복분자에서는 Cyanidin-3-glucoside, Cyanidin-3-rutinoside, Delphinidin, Delphinidin 3-(6-p-coumaroyl)glucoside와 같은 Anthocyanin 계열이, Rutin (Qeretin-3-rutinoside), Quercetin 3-glucuronide과 같은 Flavonols 계열이, p-Coumaroyl hexose와 같은 Phenolic 계열이 동정되었다. 오디에서도 복분자와 유사하게 Cyanidin-3-glucoside, Cyanidin-3-rutinoside와 같은 Anthocyanins 계열과 Qercetin-3-glucoside와 같은 Flavonols 계열이, 블루베리에서는 Qercetin-3-xyloside, Isorhamnetin-3-(6”-acetylgalactoside)와 같은 Flavonols 계열이 단백질과 상호작용함을 확인하였다. 결과적으로 Tannin 이외에도 베리류에서 Anthocyanin, Flavonol계열도 단백질과 상호작용함을 확인하였고 이는 추후의 폴리페놀 단백질의 상호작용에 관한 연구에 기본자료로 사용될 것이라 사료된다. Protein-polyphenol interaction affect to form haze in beverage such as fruit juices, beer, wine, so it influences the appearance, taste of foods and beverage. Also, it is a known phenomenon that polyphenols binding to salivary prolin-rich protein leads to make astringent flavor. Many papers studied about this interaction in green tea, but there is not study in berries such as black raspberry, mulberry, and blueberry. So we used polyphenols in berries water extract to study protein-polyphenol interaction. This study was aimed to profile protein precipitating polyphenols using LC-ESI-MS/MS. We used berries such as black raspberry (Rubus coreanus Miquel), mulberry (Morus alba L.), blueberry (Vaccinium corymbosum), and green tea (Camellia sinensis). For confirming protein precipitating capacity, we used protein precipitation assay, dye-labeled protein assay. For profiling protein precipitating polyphenols, we used LC-ESI-MS/MS, multivariate statistical tools (principal component analysis (PCA), orthogonal partial least squares-discriminant analysis (OPLS-DA). As a result of protein precipitating capacity, protein was effectively precipitated by blueberry, mulberry, and black raspberry than green tea extract. The results showed that the berries water extract can effectively precipitataed protein. Tannins (Epigallocatechin-3-gallate, Epicatechin-3-gallate, Epiafzelechin-3-gallate, Epigallocatechin-3-(3-methylgallate)) were identified in green tea. It was similar to known other papers. Anthocyanins (Cyanidin-3-glucoside, Cyanidin-3-rutinoside, Delphinidin, Delphinidin 3-(6-p-coumaroyl)glucoside), flavonols (Rutin (Qeretin-3-rutinoside), Quercetin 3-glucuronide), phenolic acid (p-Coumaroyl hexose) were identified in black raspberry. In the mulberry, protein precipitating polyphenols were anthocyanins (Cyanidin-3-glucoside, Cyanidin-3-rutinoside, Cyanidin), flavonols (Qercetin-3-glucoside). In the blueberry, flavonols (Qercetin-3-xyloside, Isorhamnetin-3-(6”-acetylgalactoside)) were only identified. Through the results, protein was effectively precipitated by quercetin-3-xyloside, isorhamnetin-3-(6”-acetylgalactoside) in blueberry extract. However, black raspberry contained higher amounts of quercetin-3-xyloside, isorhamnetin-3-(6”-acetylgalactoside) than blueberry water extract per dry weight and had various type of polyphenol compounds compared to blueberry water extract. Also, it was more effective for protein precipitants than other extracts due to higher tannin content per dry weight. The results indicate that protein can be precipitated anthocyanins, and flavonols in berries as well as tannin. So the results can be used as a useful basement for polyphenol-protein interaction and application to food technology.