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韓明奎 龍仁大學校 1995 용인대학교 논문집 Vol.11 No.-
Green tea is not only a nutritive and sensory type food, but also a bodymodulating type food from the viewpoint of supplement of nutrition, regulation of physiology as well as the prevention and therapy of human disorders. In the green leaves, they have been identifided several organic compounds characterized by various biological activities. A large amount of investigations proved that green tea possesses many-sided effects including the blood-pressure depressing, prevent from arteriosclerosis and thrombus, antisenescence and anticarcinogenic. The possible roles of peroxidized lipids and their secondary products in the processes of aging and carcinogenesis are briefly discussed. However, it is important to note that more detailed and integrated studies on the reaction kinetics of peroxidation, their decomposed products, biochemical interaction, aging and carcinogenic effects, protection from their oxidative spoilage and antioxidants in green tea and heterogeneous biological systems will be essential in order to assessing the implication of lipid peroxidation to human health.
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한명규 Yong-In University 2005 自然科學硏究所論文誌 Vol.10 No.1
Masking method for excluding garlic odor of oven dried garlic(ODG) and freeze dried garlic(FDG) were compared. There were no difference of proximate components between ODG and FDG. Masking effect for excluding alliaceous odor, flavor and taste of ODG was superior to that of FDG. This research demonstrated that FDG retains greater functional value of garlic because there is not destroyed enzyme activity and less loss of garlic color during processing in FDG than in ODG.
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포름알데히드가 발생하지 않는 공업용 대두 접착제의 특성
한명규,김강성,고경,강성태 한국콩연구회 1998 韓國콩硏究會誌 Vol.15 No.1
Wood adhesives were prepared with defatted soy flour using Lambuth's method as a basic step, with a slight modification. Break load of the adhesive was found to deteriorate immediately after the formulation, slowly for the First 5 hrs and rapidly thereafter. SDS electrophoresis pattern revealed a close relationship between decrease in the adhesiveness of the soy flour adhesive with hydrolysis of the protein component in the soy dour, due to high alkalinity of the formulation. Viscosity of the adhesive also dropped rapidly from 4500 mPa to 1400 mPa within 2 hr and levelled off asymptotically to the value of 500 mPa. The soy flour adhesive exhibited a break load 73 kg at pressing conditions of 3 kg/cm², 95℃ and 5 min. The stability of bonded faints were mainly affected by the relative humidity of the storage condition : At the water activity 0.6, the break load of bonded samples remained stable either at 37℃ or 50℃, but it deteriorated rapidly when the water activity was 1, the degree of which was higher for samples stored at 50℃. Among various kinds of carbohydrates tested, alginate improved the performance of the glue by approximately 8%. However, alginate did not improved the water resistance of the glue. Among protein modification reactions, phosphorylation was found to improve adhesiveness of the soy adhesive by approximately 10%, and also caused water resistance of the bonded joints to be significantly improved. Among chemicals added during formulation, glyoxal and glutaraldehyde improved water resistance while causing initial break load values of the formula to be decreased by about 10%. Crosslinking of the soy protein with transglutaminase also improved performance of the adhesive slightly.
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한명규 龍仁大學校 1997 용인대학교 논문집 Vol.14 No.-
Wheat flour contains about 70% starch, 12% proteins, 2% lipids, 2% pentosans, and 12% moisture. Breadmaking is a complex system in which many variables govern the production of acceptable bread. Lipids, a minor component of wheat flour, fuction importantly in breadmaking. Total wheat flour lipids consist of about equal amounts of nonpolar and polar components. Glycolipids are important in breadmaking. Digalactosyl diglycerides(DGDG) of galactolipids are a major component of glycolipids. In dough, the galactolipid was distributed in the gluten and, to a limited extent, in the starch ; in the bread most of the galactolipid was in gelatinized (by oven heat) starch granules and formed a complex which seemed to be responsible for the improved retention of freshness in bread baked with glycolipids. The mechanism of the effect of glycolipids on loaf volume involved improving gas retention by sealing the gas cells.
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한명규 용인대학교 자연과학연구소 1996 自然科學硏究所論文誌 Vol.1 No.1
In order to elucidate the mode of action of chlorine, used as bleaching agent and baking-quality improver of wheat flour, the effects of chlorine treatment on the tocopherol in wheat flour were studied by treating wheat flour with different amounts(1, 2 and 4 ounces per 100 pounds of wheat flour) of liquidized chlorine gas. α-tocopherol and β-tocopherol in wheat flour was destroyed by 85.6% and 80.9%, respectively, with 1 ounce chlorine treatment, and the two tocopherols were destroyed completely at 4 ounce. This could be explained by oxidative action of chlorine.
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한명규 용인대학교 자연과학연구소 2002 自然科學硏究所論文誌 Vol.7 No.1
The development of food science in the near future probably depends on the advance in functional food science. Actually, a number of substances and products with potential for disease risk reduction rather than simply for health maintenance have been investigated for their body-modulating functions. Some of them have been applied in practice to the industrialization of functional foods in terms of foods for health uses. Health is becoming a more important aspect of food. Consumers increasingly see the link between food and health, thus generating growing levels of consumer interest in more actively managing their diets and, by implication, their health. there is demand from consumers and strong manufacturer push towards the development of food as medicine. Pharmaceutical companies are currently focused on the medical aspects of food as medicine, but it is expected that there will be an increase in the rate of active ingredients for lifestyle application.
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가바(GABA ; γ-aminobutyric acid)의 건강기능성에 대한 고찰
한명규 용인대학교 자연과학연구소 2008 自然科學硏究所論文誌 Vol.13 No.1
GABA is known as a healthy functional food which has effects such as activating a metabolism in brain cells, dropping blood pressure, anti-stress, and relieving nerves. GABA is a kind of amino acid which is widely in nature, and it is the nervous delivery substance of controller which exists in the brain and cerebrospinal fluid of mammal. It is reported that it mainly affects the function of brain and also has versatile effects on treating insomnia, melancholia, menopausal disorder. As an additive sleeping drug in U.S.A. it is widely used in variety of food because of its effect on treating anti-stress, melancholia, and menopausal disorder and dropping blood pressure. GABA could be recommended as healthy functional food.
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