국내산 백태 품종의 지방산 및 유리아미노산 조성

이경행,Kyung-Haeng Lee 한국식품영양학회 2024 韓國食品營養學會誌 Vol.37 No.2

The fatty acid composition and free amino acid content of domestic soybean cultivars were analyzed to confirm the quality characteristics of protein and fat contained in soybeans. The saturated fatty acid content of soybeans included palmitic acid at 9.47~11.15%, followed by stearic acid and myristic acid. The total saturated fatty acid content in soybeans was 12.56~14.34%, with Taekwang having the lowest content, followed by Daewon, Seonyu, Cheonga, and Jinpung. The linoleic acid content, an unsaturated fatty acid, was 45.69~58.17%, with Taekwang showing the lowest composition and Jinpung showing the highest composition. Next was oleic acid at 14.69~33.86%. Jinpung had the highest linoleic acid composition, had the lowest and Taekwang which had the least linoleic acid, had the highest. The unsaturated fatty acid content was in the order of linolenic acid, eicosatrienoic acid, eicosadienoic acid, and eicosapentaenoic acid. The total free amino acid content was 217.28~456.66 mg%, with Daewon showing the highest free amino acid content, followed by Seonyu, Taekwang, Cheonga, and Jinpung. The free amino acid content varied depending on the cultivars, but in general, the free amino acids in the soybeans used in the experiment showed higher aspartic acid, glutamic acid, and proline contents than other amino acids.

이산화염소수 처리에 의한 방울토마토의 저장 중 품질 변화

이경행,윤영태,라소정,Lee, Kyung-Haeng,Yoon, Young-Tae,Ra, So-Jung 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.3

To improve the shelf-life of cherry tomato, samples were treated with aqueous chlorine dioxide ($ClO_2$) at 30 ppm for 0~30 minutes and the weight loss rate as well as the changes in physico-chemical and sensory properties of treated samples were investigated. Weight change in the control and in the samples with aqueous $ClO_2$ treatment were decreased slightly, and there were no difference during the storage period. There were no differences in soluble solid content among the treatments and during the storage period. There were no differences in the firmness of samples among the treatments but the firmness of the aqueous $ClO_2$ treated samples were decreased slower than that of the control samples. No significant changes in lightness, redness and yellowness of the controls and the samples by aqueous $ClO_2$ treatment were observed during 4 weeks storage period. The sensory parameters including taste, flavor, color, texture and overall acceptance at the initial period did not differ among the treatments. The scores for taste, texture and overall acceptance of the control were decreased faster than those of the aqueous $ClO_2$ treated samples when 3 weeks reached. 방울토마토의 저장성 증진을 위하여 30 ppm의 이산화염소수를 0~30분 동안 처리한 후 표면의 수분을 건조시킨 후 저장 기간에 따른 중량 변화, 이화학적 변화 및 기호도의 변화를 측정하였다. 대조군의 경우, 중량 변화의 경우, 4주 동안 대조군 및 이산화염소수 처리군 모두 천천히 중량이 감소하는 것으로 나타났고, 그 중 대조군의 변화가 약간 더 변화되었지만 아주 큰 차이는 아닌 것으로 판단되었다. 가용성 고형분의 함량 변화에서는 이산화염소수 처리에 의한 차이를 보이지 않았으며, 저장 중에도 큰 변화를 보이지 않았다. 경도의 변화에서는 이산화염소수 처리에 의한 차이는 없었으나, 저장기간에 따른 변화에서는 대조군보다 이산화염소수 처리군이 약간 높은 경도를 보였다. 명도, 적색도 및 황색도의 변화에서는 대조군 및 이산화염소수 처리군 모두 처리 직후와 저장 중 차이를 보이지 않았다. 맛, 향, 색 및 종합적 기호도의 변화에서는 이산화염소수 처리 직후에는 대조군과 유의적인 차이가 없었다. 그러나 저장 중 대조군의 맛, 조직감 및 종합적 기호도 변화가 이산화염소수 처리군에 비해 큰 것으로 나타났다.

ASBM 방어체계의 시나리오기반 기능요구사항 분석

이경행,박영한,백병선,백상훈 항공우주시스템공학회 2016 항공우주시스템공학회지 Vol.10 No.4

This research describes the functional requirements of anti-ship ballistic missile (ASBM) defense systems, which depend on the threat characteristics of the ASBM. Recently, China has carried out a training launch of the DF-21D strategic countermeasures for the placement of Korean terminal high-altitude air defense (THAAD). The ASBM is being used as a primary means of attacking aircraft carriers, using an anti-access/area denial (A2/AD) strategy. Considering the missile technology connection between China and North Korea, there is a very high probability that North Korea already owns an ASBM. From this point of view, work with Aegis operational concepts provided implications for an ASBM threat. Utilizing quality function deployment (QFD) based on the operational concepts, the functional requirement were calculated. 본 연구에서는 대함탄도미사일(ASBM) 방어체계에 대한 기능요구사항을 도출한다. ASBM 방어체계의기능요구사항은 대함탄도미사일의 위협특성에 의존한다. 최근 중국은 남한의 THAAD 배치에 대한 전략적 대응수단으로 대함탄도미사일인 DF-21D의 발사시험을 수행하였다. ASBM은 항공모함의 공격에 대한반접근/거부(A2/AD) 전력의 주된 대응수단으로 사용된다. 북한과 중국의 미사일 기술커녁션을 고려할때 북한은 ASBM을 개발할 가능성이 매우 높다. 이러한 관점에서 본 연구는 ASBM의 주된 대응수단이될 수 있는 이지스함의 운용개념을 도출하고 전산도구인 QFD를 활용하여 기능요구사항을 도출하고자한다.

서방형 이산화염소 가스 젤팩을 이용한 닭가슴육 저장 중 품질 변화

이경행,윤예지,권혜원,이봄,김홍길,Lee, Kyung-Haeng,Yoon, Ye-Ji,Kwon, Hye-Won,Lee, Bom,Kim, Hong-Gil 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.1

To prolong the shelf-life of chicken breast meat, samples were treated with gel packs containing slow-released chlorine dioxide ($ClO_2$) gas at 7~15 ppm for eight days at $4^{\circ}C$. The microbial, physicochemical properties and sensory evaluation of the treated samples were investigated. The total number of bacteria in the control increased during storage and showed 6.78 log CFU/g on the 8th day of storage, but $ClO_2$ gas treatments showed 6.24~6.58 log CFU/g at the same time. The initial pH of chicken breast meat was 6.00 and gradually increased during storage. And $ClO_2$ gas treatments did not show any significant difference from the control during storage period, but maintained a generally lower pH than that of the control. The lightness, redness, and yellowness during storage were not significantly different between the control and the 7~10 ppm $ClO_2$ gas treatments. However, as the storage period was increased, the redness of 15 ppm $ClO_2$ gas treatment was reduced. The cooking loss and shear force were not different between the control and $ClO_2$ gas treatments during the storage period. Volatile basic nitrogen (VBN) increased in the control from the 6th day of storage and 23.80 mg% in the 8th day of storage. However, VBN of $ClO_2$ treatments showed lower than that of the control. In the change of sensory evaluation during storage, 10 ppm $ClO_2$ treatment showed the highest preference in odor, appearance and overall acceptance during storage period.

Aspergillus awamori 입국으로 제조한 Aronia 막걸리의 발효특성 및 항산화 활성

이경행,윤지선,황종현,Lee, Kyung-Haeng,Yun, Ji-Sun,Hwang, Jong-Hyun 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.1

Aronia makgeolli was manufactured using Asp. kawachi (AK) and Asp. awamori (AA) with tannase activity, and physicochemical properties were examined during the fermentation period. The pH was decreased during the fermentation period after the first day, while the acidity increased. Reducing sugars increased highly on the first day of fermentation, and then they gradually decreased as the fermentation period elapsed. On the 7th day of fermentation, it was in the range of 0.38~0.61%. The alcohol content gradually increased during the fermentation period and it ranged from 13.4~14.2 v/v% by the 7th day of fermentation, and the alcohol content of makgeolli added with Aronia was somewhat lower than that of makgeolli prepared without aronia. The L value increased as the fermentation period elapsed, and the L value of makgeolli added with aronia increased rapidly. The a value gradually decreased, while the b value gradually increased as the fermentation period elapsed. The content of total polyphenols increased during the fermentation period of AK makgeolli. However, the AA makgeolli was not significantly increased, as compared to the initial stage of fermentation, and it was lower than that of the AK makgeolli. The radical scavenging activity of the DPPH was higher in the makgeolli added with aronia, and the antioxidant activity of AA makgeolli was higher than that of AK makgeolli. In the sensory evaluation, in the AK makgeolli, the palatability deteriorated due to the bitter taste and the astringent taste derived from the aronia. However, in the AA makgeolli, astringent taste was very weak and the sensory quality was good.

중쇄지방산을 활용한 글리세린 지방산 에스테르의 화학 합성 및 항균 활성

이경행,이은현 한국식품영양학회 2023 韓國食品營養學會誌 Vol.36 No.5

A mono-type glycerine fatty acid ester compound was chemically synthesized using medium-chain fatty acids with antibacterial activity, and the physicochemical quality and antibacterial activity of the synthesized glycerine medium-chain fatty acid ester compound were measured. At a reaction molar ratio of MCT(medium chain triglyceride) to glycerine of 1:2.5, 48.15% mono ester was produced. The physicochemical analysis of the synthesized glycerine fatty acid ester compound showed an acid content of 0.38~0.60%, which tended to increase slightly as the glycerine molar ratio increased. The saponification value decreased as the synthesized molar ratio of glycerine increased from 218 to 284. The number of bacteria was measured to confirm the degree of antibacterial activity of glycerine medium-chain fatty acid esters against food poisoning bacteria, Bacillus cereus and Salmonella typhi. The number of bacteria significantly decreased as the MCT:glycerine molar ratio increased. In particular, the antibacterial effect between the treatment groups was the highest when at an MCT:glycerine molar ratio of 1:2.5.

서방출형 이산화염소 가스 젤팩의 미생물 살균 시험

이경행,김홍길,Lee, Kyung-Haeng,Kim, Hong-Gil 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.2

Even though chlorine dioxide ($ClO_2$) is utilized in a pre-treatment due to its effective sterilizing activity for microorganisms and its safety for food, it has a limitation in maintaining freshness of the food product. In this study, a low-concentration $ClO_2$ gas was produced in a packaging form of air-permeable gel pack so that it could be released continuously over several days. The amount of $ClO_2$ gas emission and microbial inactivation effect against foodborne pathogens were measured during the release of $ClO_2$ gas. As a result of measuring the change of color in order to confirm whether the chlorine dioxide gas was eluted in the form of a sustained release, the yellowness was significantly higher at higher gel pack concentration and higher value during storage periods. The slow-released $ClO_2$ gel-pack showed clear inactivation effect against Escherichia coli and Staphylococcus aureus with 99.9% inactivation efficiency. As a result of measuring the sterilization effect of Listeria monocytogenes by the concentration of chlorine dioxide gas, the sterilization effect was increased as the concentration was increased. Therefore, the slow-released $ClO_2$ gel-pack is feasible to apply for industry usages.

사과 부위별 항산화 성분 및 항산화 활성

이경행,윤예지,권혜원,이은현,Lee, Kyung-Haeng,Yoon, Ye-ji,Kwon, Hye-Won,Lee, Eun-Hyun 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.6

To improve the utility of apple, apple flesh (Malus domestica cv. Fuji), pomace and peels were dried and then extracted using solvents (water, 70% and 100% ethanol). The contents of polyphenols, flavonoids, ascorbic acid, ursolic acid and antioxidant activities were measured as extracted from the apple flesh, pomace and peel. The content of polyphenols was the highest in the apple peel when 100% ethanol was extracted. The content of flavonoids was about 3~8 times higher in apple peel than those of flesh and pomace, and 70% ethanol extract was the highest content. Ascorbic acid content was the highest in apple peel as well as flavonoid content. The content of ursolic acid in the apple flesh was not detected in water and ethanol extraction. In the case of apple pomace and peel, ursolic acid was not detected in water extract but it was detected when ethanol was extracted. The content of ursolic acid was highest in the apple peel. In the case of antioxidative activity, DPPH and ABTS radical scavenging ability showed the highest ability when apple peel was extracted with 70% ethanol.

오존수를 처리한 복숭아에서의 저장 중 영양성분의 변화

이경행,최지혜,윤영태 한국식품영양과학회 2014 한국식품영양과학회 학술대회발표집 Vol.2014 No.10

열풍 처리 복숭아의 저장 중 품질 변화

이경행,박재희,이유진,반기은,장현정,최지혜,Lee, Kyung-Haeng,Park, Jae-Hee,Lee, Yu-Jin,Ban, Ki-Eun,Jang, Hyun-Jung,Choi, Ji-Hye 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.4

국내산 복숭아에의 저장성 증진을 위하여 $46^{\circ}C$의 열풍건조기에서 3~9시간 동안 처리한 후 저장 기간 중 부패율, 이화학적 변화 및 기호도의 변화를 측정하였다. 대조군의 경우, 부패율은 저장 4일 이후부터는 부패된 복숭아를 보이기 시작하였으며, 저장 6일에는 50%의 부패율을 나타내었다. 그러나 $46^{\circ}C$ 열풍처리군은 4일차에는 6시간 처리군만 12.5%로 가장 높게 나타났지만, 저장 6일차에는 열풍 처리시간별로 각각 16.7, 25.0, 25.0%로 대조군과 비교할 때 모든 열풍처리군의 부패율이 현저히 낮게 나타났다. 중량 변화의 경우, 저장 6일 동안 대조군의 변화가 가장 큰 것으로 나타났다. pH 변화에서는 열풍 처리에 의한 차이를 보이지 않았으며, 저장기간 중 pH는 약간 증가하였다. 경도의 변화에서는 열풍 처리한 복숭아가 대조군에 비하여 높은 경도를 보였고, 저장 중에는 모든 실험군에서 급격히 감소하는 경향이었다. 그러나 저장 6일의 결과를 보면 대조군보다는 열풍처리군들이 다소 높은 경도를 보이는 것으로 나타났다. 명도 변화에서는 열풍 처리 및 저장 중 모든 실험군에서 큰 차이를 보이지는 않았으며, 적색도는 처리 직후 및 저장 중 처리군별 차이를 보였지만 열풍처리에 의한 것은 아닌 것으로 판단되었다. 황색도는 저장 6일차에는 대조군의 변화가 가장 큰 것으로 나타났다. 맛, 향, 색 및 종합적 기호도의 변화에서는 열풍 처리 직후에는 대조군과 유의적인 차이가 없었다. 그러나 저장 중 모든 실험군에서 2일 혹은 4일차에 가장 높은 기호도를 보였으며, 저장 6일에는 기호도값이 급격히 감소하였으며, 대조군의 변화가 가장 심한 것으로 나타났다. 전반적으로 대조군보다는 열풍처리군이 기호도가 높은 것으로 나타났다. To improve their shelf-life, domestic peaches were treated with hot air($46^{\circ}C$) for 0~9 hour, and the spoilage rate, changes of physico-chemical and sensory properties were investigated. The control showed spoilage at day 4, and then 50% of control showed spoilage on day 6. However, 12.5% of samples treated with hot air($46^{\circ}C$) for 6 hr showed spoilage on day 4. After 6 days, the spoilage rates of peaches treated with hot air treated for 3~9 hr were 16.7, 25.0, and 25.0%, respectively. Weight change of control was higher than that of hot air-treated samples for 6 days storage. There were no differences in pH of samples among the treatments, but pH increased with storage time. Hardness of hot air-treated samples was higher than that of control in the initial stage of storage. And then hardness of control sample was decreased faster than that of the hot air-treated samples for 6 days of storage. No significant changes in lightness and redness of the samples were observed after hot air treatment. Changes in yellowness of control occurred faster than that of hot air-treated samples during storage. The sensory parameters including taste, flavor, color, texture and overall acceptance at initial period were not different among treatments. The scores for taste, flavor, texture and overall acceptance of control decreased faster than those of hot airtreated samples during storage.