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탈지 및 지방산 첨가가 쌀전분 겔의 텍스쳐에 특성에 미치는 영향
최형택,최동원 기전여자대학 1991 論文集 Vol.11 No.-
Effects of defatting and reincorporation with fatty acid on the textural characteristics of rice starch gel were investigated. Hardness of cooked rice starch gel was increased by defatting during storage periods. Among the textural parameters, hardness showed significant differences. Retrogradation rate of defatted rice starch gel was faster than other starch gels.
최형택 기전여자대학 2000 論文集 Vol.20 No.-
Increase water to rice ratio results in increase of water contents of cooked rice. Taste of cooked rice was best at 160 v/w% water to rice ratio. Changes of total water content was not noted during storage times and storage temperatures
최형택,김인규 기전여자대학 1992 論文集 Vol.12 No.-
배양액이나 발효원료중의 무기인을 Jukka method에 의해서 간단히 정량할 수 있으며 표준곡선에서 직선성이 성립하는 PO^(-3)₄농도는 최소 1×10⁴nM, 최대 1×10^(5)nM이었다. 발효원료중 무기인을 가장 많이 함유한 원료는 CSL(1%내외)이었고 SBF, proflo는 0.14%, PNM은 0.13%이었고, RBO는 0.006%로 무기인이 거의 검출되지 않았다. TC 전배양의 경우 무기인은 균제중식 말기에 소비가 급격히 증가하는데 비해 DMCT 전배양에서는 초기에 대부분의 무기인을 소비하는 것으로 나타났다. DMCT 본배양에서도 전배양과 같은 무기인 소비경향을 나타내었다. The simple determination of the orthophosphate concentration was set up. This method showed that the maximum & minimum concentration of PO4^(-3) was 5X10^(5) and 1X10⁴nM, respectively. The orthophosphate concentration of CSL, SBF, proflo, PNM and RBO was 1%, 0.14%, 0.14%, 0.13% and 0.006%, respectively. According to this method, the consumption rate was increased rapidly at the late stage of growth in the preculture of TC, but in case of DMCT most orthophosphate was used up at the early stage of growth. In main culture of DMCT, the consumption pattern of orthophosphate was like that of the preculture of DMCT.
X-ray diffraction을 이용한 전분 결정구조 변형에 관한 연구
김지용,최형택 기전여자대학 1997 論文集 Vol.17 No.-
High amylose sorn starch are charged crystal stucture by Extrusion. This formed starch ctystal of Extrudate is studied by X-ray diffraction. X-ray patterms show that starch crystal structure and crystal ratio are changed.
차경식,이강표,최형택,양 융,오두환 연세대학교 산업기술연구소 1989 논문집 Vol.21 No.1
The effects of various sugars and amino acids of the stability of the plam oil in Ramyon, was studied. Stability of the palm oil in Ramyon was determined from acid, peroxide, anisidine values and color development. The effects of sugars added on the stability of the palm oil in Ramyon was in order of arabinose, xylose, glucose, fructose, lactose, sucrose, raffinose. In addition of amino acids and glucose, the stability of the palm oil in Ramyon showed a significant increase in order of β-alanine, glycine, valine, lysine, but threonine and glutamic acid showed less stability. The effects of glycine concentration on the stability was increased to 0.5%. After deep-fried, color developments of Ramy on surface increased in darkness to 0.5% glycine concentration and decreased during the storage period.
Streptobacillus sp.가 생산하는 pullulanase에 관한 연구
오두환,지희숙,최형택,신원철,유주현 연세대학교 산업기술연구소 1986 논문집 Vol.18 No.2
A bacterium with the highest pullulanase activity was isolated from the soil and identified as Streptobacillus sp. Y-716. The optimum culture condition of Streptobacillus sp. for the production of pullulanase was as follows; 1.2%(w/v)soluble starch, 0.7%(w/v) CH₃COONH₄, 0.05%(w/v) MgSO₄7 H₂O, 0.01%(w/v)FeSO₄7H₂O, at 30℃, for 48 hrs. The pullulanase from the culture broth of Streptobacillus sp. Y-716 was purified about 46 fold by ammonium sulfate precipitation, dialysis. DEAE-cellulose and Sephadex G-200 column chromatography. The purified enzyme was stable between pH 5.0 and pH 7.5. It was inactivated rapidly above 35℃. The Km value and Vmax of the purified enzyme were 0.0137mg/m/ and 0.666μm/min. on pullulan, respectively.
최동원,신해헌,최형택 한국식품영양학회 1997 韓國食品營養學會誌 Vol.10 No.4
최근 건조 및 탈수공정으로 사용되고 있는 침지(soaking)에 의한 방법인 DIS 공정(dewatering and impregnation soaking process)은 상온에서 침지용액에 식품시료를 담금으로서 시료내의 수분이 탈수되는 현상을 이용한 공정으로서 이 때 용액 속의 용질들이 시료 속의 세포 내로 침투하는 확산현상도 동시에 발생한다. 따라서 영양분의 손실과 관능적 품질저하를 억제할 수 있으며, 건조시의 에너지를 절감하는 등의 특성을 갖는다. DIS 공정에서는 용질의 크기에 따라 원형질막 분리현상과 세포벽 붕괴현상이 발생하며, 시료의 조직상태와 운전조건에 의하여 그 탈수 정도는 차이가 나타난다. DIS 공정을 제어하기 위한 모형화는 주로 비정상상태에서의 Fick의 법칙과 물질수지를 기초로 한 여러 가지 모델들이 제안되어 등온상태에서 시간에 따른 탈수량과 용질침투량을 정확히 예측하고자 하고 있다. The DIS process(dewatering and impregnation soaking process) are using for dewatering of food materials at room temperature. And the DIS process are resulted in diffusion process as well as dewatering phenomena. During the DIS process, plasmolysis or cytorrhysis was happened by according to solute size. A tissue state of food material was very important variables for movement of water or solute, and running conditions are important for dewatering and impregnation. A models for DIS process were fundamentally given by Fick's law at unsteady state or mass balance. For example, Bicompartmental Model was given for quantification of water loss and solid gain.