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김명길,김영숙,김영수,이성봉,유경신,윤미혜,이정복 한국식품위생안전성학회 2014 한국식품위생안전성학회지 Vol.29 No.2
This study was done to analyze the contents of minerals and to investigate the ratio of measuredvalues to labeled values and to analyze the ratio of calcium to other minerals in 68 specimen with minerals - fortifiedcommercial beverages, noodles, cereals and grain products. Content of calcium, iron and zinc in samples after microwavedigestion was analyzed with an ICP-OES. The measured values of calcium were ranged 82.2~293.1% of thelabeled values in 38 samples composed calcium - fortified commercial beverages, noodles, cereals and grain products. The measured values of iron and zinc were ranged 83.3~301.0%, 90.1~314.1% of the labeled values in minerals - fortifiedcommercial beverages, noodles, cereals and grain products, 42, 24 samples. The Ca : Fe ratios were 90.55(50.55~220.64) in fruit & vegetable juice, 850.41 in fruit & vegetable beverage, 553.49 in blended beverage, 179.07(118.37~238.01) in soy milk, 204.39(41.64~397.52) in noodle, 296.97(121.64~868.88) in fried noodle, 30.89(15.69~62.05) in cereal and 7.73(0.22~49.92) in grain product. The Ca : P ratios were 1.44(0.96~1.98) in fruit & vegetablejuice, 1.92 in fruit & vegetable beverage, 1.66 in blended beverage, 4.23(2.25~7.72) in soy milk, 1.14(0.28~1.97) innoodle, 1.88(1.17~2.42) in fried noodle, 1.29(0.87~2.92) in cereal and 0.30(0.06~1.57) in grain product. The Ca : Mgratios were 1.85(0.87~5.04) in fruit & vegetable juice, 28.72 in fruit & vegetable beverage, 2.97 in blended beverage,5.27(2.93~9.36) in soy milk, 3.97(1.34~7.57) in noodle, 6.77(4.63~10.78) in fried noodle, 4.40(2.30~12.55) in cerealand 1.17(0.23~7.48) in grain product. These results suggest calcium contents and the ratio of calcium contents to otherminerals in calcium-fortified food products should be strictly controlled. Moreover, to avoid problems with Excessivenutrition, there must be initiatives for better understanding on food labelling and nutrition for fortified food.
표고버섯의 EST 분석 및 DEG 분석에 의한 균사체와 자실체 발현 비교
김명길,유선화,박원철 한국버섯학회 2008 한국버섯학회지 Vol.6 No.2
표고 버섯 자실체와 균사체의 EST 분석으로 Unigene 1,582개를 선별 하였으며 Expected-value를 고려한 유 효유전자를 10개 선별하였다. BAD11817.1, BAD11816.1, BAD11818.1, BAA28693.1 은 100% 의 상동성을 나타 내었으며, BAD97446.1, BAA83550.1, AAD37722.1에 서 90% 이상의 상동성을 나타내는 것으로 분석되었다. 표 고버섯 자실체 발생 관련 유전자를 분석하기 위해 기 발표 된 자실체 관련 발생 유전자 39개를 확인하였으며 GeneFishingTM DEG(Differentially Expressed Gene) screening 방법으로 300 bp ∼ 1,200 bp 범위에서 발현 반복 실험을 통해 재현성이 있고 밴드가 sharp한 90 개를 DEG 분석으로 선별하였다. 그 중에서 26개의 DEG 밴드 를 골라 염기서열을 결정하여 자실체에서 발현이 뚜렷하 게 보이는 유전자 6개를 확보하였다.
효소식품과 효소표방식품 중 아밀라아제 활성과 당 함량 조사연구
김명길,오문석,강석호,김한택,윤미혜 한국식품위생안전성학회 2015 한국식품위생안전성학회지 Vol.30 No.4
The purpose of this study was to investigate the contents of sugars and α-amylase and β-amylase activities in 98 specimen with enzyme foods and enzyme-shaped foods(the other processed foods, beverage bases, fermented drinks, liquid teas). The α-amylase activity in enzyme foods and the other processed foods were ranged 4.9 ~ 53,854.6 U/g and 2.9 ~ 1,182.7 U/g, respectively, there was a big difference in the same type. The α-amylase activity of the fermented products(beverage bases, fermented drinks, liquid teas) were ranged 0.1 ~ 1.7 U/g. The average of β-amylase activity in enzyme foods, the other processed foods, the fermented products were found 126.0 U/g, 5.6 U/g and 10.5 U/g, respectively, enzyme-shaped foods were a lot lower than enzyme foods. Total contents of sugars were average 22.4 g/100g in enzyme foods, 14.8 g/100g in the other processed foods, 46.9 g/100g in beverage bases, 41.1 g/100g in fermented drinks, 39.5 g/100g in liquid teas, total contents of sugars appeared high amount in the fermented products. Correlations between α-amylase activity and lactose content was statistically significant in enzyme foods(r=0.644) and it was strong in the other processed foods(r=0.903). Correlations between β-amylase activity and lactose content was statistically significant in enzyme foods(r=0.648) and it was strong in the other processed foods(r=0.757). There was a significant relationship between α-amylase and β-amylase activities in enzyme foods and the other processed foods(r=0.869, r=0.760). That is, it was found that also the proportional relationship established among the α-amylase activity, β-amylase activity.
가열조리에 의한 옥수수유의 트랜스지방산 변화에 관한 연구
김명길,김종찬,고환욱,이정복,김영숙,박용배,이명진,김재관,김경아,박은미 한국식품위생안전성학회 2007 한국식품위생안전성학회지 Vol.22 No.4
fatty acid components separatedand quantified using a SP-2560 capillary columnin a gaschromatograph (GC) with flame ionization detector (FID). Trans fatty acid and total fatty acid contents were measuredin 21 corn oils. Ranges of values for trans fatty acid (tFAs) contents of total fat (as g/100g fatty acids) were corn oils0.65 0.31. Corn oils were heated at 175 5oC for 5mins (0~15 times). The contents of tFAs (g/100) were increasedfrom 0.292 (0 time) to 2.585 (15 times) in corn oil. When frying oils (15 times) were incubated at 20 5oC for 150days, the contents of tFAs (g/100g) were increased from 2.585 to 3.683 in corn oil. The amounts of tFAs (g) per serv-ing size of frying oils (15 times) were increased from 0.01 to 0.18 in corn oil. The levels of the 18:1 trans isomersincreased significantly the t