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아밀로오스 함량이 다른 산처리 옥수수전분의 형태학적 특성
이신경(Shin-Kyung Lee),신말식(Mal-Shick Shin) 한국식품영양과학회 1997 한국식품영양과학회지 Vol.26 No.6
아밀로오스 함량이 다른 산처리전분의 특성을 알아보기 위해 2.2N HCl로 7일까지 처리한 산처리 옥수수 전분의 형태학적 특성과 이화학적 성질의 변화를 측정하였다. 산처리 기일이 증가할수록 산가수분해율은 증가하였으며 아밀로오스 함량이 높은 전분일수록 산가수분해율은 감소하였다. 전분입자의 형태 변화는 산처리 기일이 증가할수록 전분의 변형정도가 커졌으며 아밀로오스 함량이 높은 전분일수록 산에 의한 전분의 손상율은 적었다. 요드와 반응시킨 산처리전분의 요드반응과 겉보기 아밀로오스 함량 및 최대흡수파장의 변화는 산처리가 진행됨에 따라 각각 감소하였고, 그 감소 정도는 산처리 1일째 급격히 감소되었고, 그 이후에는 완만한 감소를 나타내었다. 산처리에 따른 물결합 능력의 변화는 산처리 1일과 4일까지는 증가하다가 7일째는 다시 감소하였다. Morphological properties on lintnerized maize starches with different amylose content were investigated. With increasing the lintnerization periods and decreasing the amylose content, hydrolysis rate was increased. As amylose content of starch was increased, the degree of damage with acid treatment was decreased by SEM. With increasing hydrolysis, iodine affinity, apparent amylose content and λ_(max) of lintnerized starches were decreased. Water binding capacities of lintnerized starches were higher than those of native starches.
이신경(Shin Kyung Lee),신말식(Mal Shick Shin) 한국응용생명화학회 1994 Applied Biological Chemistry (Appl Biol Chem) Vol.37 No.6
Physicochemical properties, gelatinization and retrogradation characteristics of surfactant added sweet potato starches were investigated. Three different surfactants, SSL (sodium stearoyl-2-lactylate), Dimodan (mono/diglyceride) and SE1670 (sucrose fatty acid ester 1670) were used. Shapes and crystallinities of starch granules were not changed by the addition of surfactants. Total lipid contents increased and the amylose content decreased by the addition of surfactants and the order was as follows: SE1670$gt;SSL$gt;Dimodan. The swelling power and solubility at 80℃ decreased in the surfactant added starches. By amylograph, initial gelatinization temperature of untreated sweet potato starch was 72.5℃, and did not change by the addition of surfactants, but SE1670 or Dimodan added starch showed the peak viscosity. The peak temperature of gelatinization and enthalpy of untreated starch by DSC were 53.9℃ and 1.3㎈/g, respectively. The peak temperature increased by the addition of surfactants, while the enthalpy decreased. In gelatinization by alkali, the viscosity was lower in surfactant added starches than in untreated starch at concentration. The degree of retrogradation by α-amylase-iodine method was a lower in SSL and SE1670 added starches than untreated starch and the enthalpy by DSC also decreased in surfactant added and retrograded starches.
광주 전남지역 보육시설의 영양교육 및 급식시설 실태평가
이신경(Shin-Kyung Lee),신말식(Mal-Shick Shin) 전남대학교 생활과학연구소 1997 生活科學硏究 Vol.7 No.-
Foodservices in 53 educare centers in Kwangju and Chonnam province were evaluated in order to provide basic information and guidelines for the standardization of nutrition education, kitchen facilities and equipments, log books for the foodservice management and hygienic maintenance of kitchen. 1. In only 74% of the centers evaluated in this study, nutrition education was practiced regularly by teachers. About 46% of them evaluated that these programs did not accomplish the proper training for good food habit because of the lack of educational media and parent cooperation. 2. Kitchen facilities and equipments were on the level of home cooking and fell short of the standard for institutional practices. Besides, automated machinery and tools for safety, sanitation and improvement of work efficiency were far short. 3. Log book for the foodservice management was not prepared properly, which made the systematic planning and operation of the foodservice facilities difficult. 4. The environmental hygiene of kitchens and sanitary practices of employees were in fair state, showing need for improvement, or good states. The hygienic management of cooking instrument was in a fair state showing need for improvement, or in poor state having potential hazards.
이신경,신말식,Lee, Shin-Kyung,Shin, Mal-Shick 한국식품과학회 1991 한국식품과학회지 Vol.23 No.3
점질인 황미와 분질인 수원 147 고구마 전분을 99% 메탄올로 탈지하고 추출된 지질을 첨가한 다음 이화학적 성질과 호화특성을 조사하였다. 전분입자의 모양은 다각형과 둥근형이었고, 크기는 $5{\sim}13\;{\mu}m$이며, 결정형은 모두 Ca형이었고 탈지나 지질 첨가 후 결정강도는 감소하였다. 아밀로오스 함량은 탈지 후 증가하였으나 지질 첨가 후에는 감소하였고, 물결합 능력은 증가하였다. 팽윤력과 용해도는 $55{\sim}60^{\circ}C$에서 급격히 높아졌고, 각 온도에서의 팽윤력은 탈지 후에는 증가, 지질 첨가 후에는 낮아졌다. 광투과도는 황미가 $60^{\circ}C$, 수원 147이 $65^{\circ}C$에서 급격한 증가를 보였고, 아밀로그라프에 의한 호화온도는 황미와 수원 147이 각각 $67.5,\;72.7^{\circ}C$였고, 황미의 최고점도, 냉각 정도는 수원 147보다 낮았고, 탈지시 최고 점도, hot paste viscosity, setback은 감소했고, 지질 첨가후에 최고 점도는 감소했으나 setback과 consistency는 크게 증가하였다. DSC에 의한 호화온도는 황미와 수원 147 각각 $67.5,\;68.5^{\circ}C$였고, 탈지 후에는 호화온도와 엔탈피는 낮아졌고, amylose-lipid melting peak는 소실되었으며 지질 첨가 후에도 호화온도와 엔탈피가 낮아졌다. Physicochemical properties and gelatinization patterns of defatted and lipid-reintroduced moist (Hwangmi) and dry (Suwon 147) type sweet potato starches were investigated. Starch granules of sweet potato were polygonal and round, and the sizes of starch granules ranged $5{\sim}13\;{\mu}m$. All starches showed Ca type in X-ray diffraction but relative crystallinity was decreased by defatting and reintroduction. The amylose content of defatted starches increased, but that of lipid-reintroduced starches decreased. The swelling power and solubility at each temperature increased by defatting, but decreased by reintroduction. Transmittance of Hwangmi and Suwon 147 showed a rapid increase at $60,\;65^{\circ}C$, respectively. The initial pasting temperature by amylograph of Hwangmi and Suwon 147 were $67.5^{\circ}C\;and\;72.7^{\circ}C$, respectively. The peak viscosity and the height at $50^{\circ}C$ on amylogram of Hwangmi were lower than those of Suwon 147. Hot paste viscosity and setback decreased by defatting but setbak and consistency drastically increased by reintroduction. The peak temperature for gelatinization by the DSC was $65.7^{\circ}C$ for Hwangmi and $68.5^{\circ}C$ for Suwon 147. The gelatinization temperature and enthalpy of the DSC decreased and amylose-lipid melting peak was lost by defatting. The gelatinization temperature and enthalpy decreased by reintroduction.
아밀로오스 함량이 산처리 옥수수전분의 특성 및 저항전분수율에 미치는 영향
이신경,신말식 ( Shin Kyung Lee,Mal Shick Shin ) 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.40 No.5
Lintnerization properties and yield of enzyme-resistant starch in maize starches with different amylose content were investigated. Hydrolytic patterns of starches showed two distinct stages. With decreasing the amylose content, hydrolysis extents of starch increased. X-ray diffraction patterns of Amioca, PFP and commercial maize starch were the A crystalline type, and those of Amaizo 5 and Amylomaize VII were the B crystalline type. As acid hydrolysis time increased, the relative crystallinity of starches increased. After heating-cooling treatment was repeated up to 4 times, the yield of RS increased with increasing the amylose content. The yields of RS in lintnerized maize starches decreased with acid treatment.
이신경,문세훈,신말식 ( Shin Kyung Lee,Sae Hun Mun,Mal Shick Shin ) 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.40 No.3
As corn starches with different amylose content were heated at different temperature (100℃, 121℃) with starch / water ratio (1 : 3.5, 1 : 9) and heating-cooling treatment was repeated up to 4 times, the yield of RS(resistant starch) from heated corn starches was investigated by the enzymatic-gravimetric method and the α-amylase treatment. Compared to α-amylase method, enzymatic-gravimetric method was more effective to hydrolyze the amorphous region of heated corn starch. With increasing the amylose content and the number of heating-cooling treatment, the yield of RS increased, regardless of isolation method. Heated corn starches farmed at 121℃ provided higher yield of RS than those formed at 100℃. Higher RS yield was also observed in the case of starch/water ratio (1 : 3.5) compared to the case of ratio (1. : 9).