효소와 화학공정을 이용한 저열량 기능성 유지의 개발예시

이기택 충남대학교 생물공학연구소 2005 생물공학연구지 Vol.11 No.1

저 칼로리 기능성 유지를 화학적 방법과 효소적 방법을 이용하여 합성하였고,두 방법으로 합성된 유지에 대한 분석을 High Performance liquid chromatograph에 연결된 evaporative light scattering detector와 mass spectrometry로 수행하였다. 본 논문에 기능성 유지에 대한현황설명 및 합성방법과 분석 조건을제시하였다.

카본 에폭시 적층판의 전단 특성에 대한 실험적 연구

林紀澤,李根明 한국항공대학교 1989 論文集 Vol.27 No.-

The experimental results of in-plain shear stress-strain response of carbon-epoxy laminates are presented. The laminates considered in this investigation were [0],[0/90]s and[0/±45/90]s laminates. Double shear specimen was used to obtain shear stress-strain data. The double shear specimen has the advantages of requiring simple fixtures and obtaining two test sections in a specimen. In double shear test, the influence of test section aspect ratio was in vestigeted. The experimental results of double shear test and [±45]s coupon test were compared. Parametric study reveals that uniform state of shear can be obtained at the center of the test section for aspect ratio ≥10. Results show that double shear test can be useful in the determination of the in-plain shear modulus of a laminated composite.

선택된 식물자원에서 추출조건에 따른 Phytosterol과 Tocopherol의 함량분석 및 추출유로부터 재구성지질의 합성

조은진,이기택 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2003 한국식품저장유통학회지 Vol.10 No.3

식물유자원 중 참깨, 호두, 통밀, 미강을 원료로 하여 35℃ 조건에서는100rpm 의 항온교반수조에서 1, 3, 6시간 단위로 추출하고, 80℃조건에서는 soxhlet extractor에서 1, 3, 6시간 단위로 각각 추출하여 추출방법 및 시간에 따른 최적추출조건을 비교·분석하였다. 그 결과, 각 온도에서의 추출시간에 따른 추출율과 추출온도에 따른 추출방법의 변화는 추출율에 다소 형향을 미치는 것으로 확인되었다.(p<0.05). 원료별로는 호두가 최고 3.07%로 가장 높은 유지추출율을 나타냈으며 그 뒤로 참깨, 미강 등이 각각 최고 39.28, 15.62% 등의 추출율을 나타내었다. GC에 의한 지방산 조성분석 결과, 추출된 식물유지 모두 linoleic acid, oleic acid 등이 가장 높은 비율을 차지하였다. Phytosterol 분석 결과, 식물성 유지 4종 중 통밀의 전체 sterol 함량이 최고 2.25%로 가장 높게 나타났으며, 마강, 호두, 참깨 등이 각각 최고 2.03, 1.57, 0.44% 등이 함량을 보이는 것으로 조사되었다. HPLC에 의한 tocopherol 함량 분석 결과 전체 tocopherol의 함량은 참깨, 통밀 등이 각각 최고 3.42, 2.92% 등으로 높게 나타났으며, 그 뒤로 호두, 미강 등이 각각 최고 0.16, 0.07% 등의 함량을 나타내었다. 한편, 식물성 유지와 CLA를 각각 1:3 mol의 비율로 혼합한 후 IM 60을 이용, 합성하여 재구성지질을 생성하고 GC에 의해 지방산 조성을 분석한 결과, 반응시간이 길수록 재구성지질 중의 CLA의 함량이 증가하는 것을 알 수 있었다. 최종 24시간 동안 반응시 총 CLA의 함량이 가장 많은 것은 통밀로써, 23.75mol%를 나타내었고, 그 뒤로 미강, 참깨, 호두 등이 각각 19.15, 16.46, 16.28mol% 등을 나타내었다. To obtain the oil sesame, walnut, whole wheat, and rice bran were extracted for 1, 3, or 6 hr by a shanking water bath(35℃ and 100 rpm), and by soxhlet extractor(80℃) for 1, 3, or 6 hr, respectively. The highest yield of extracted oil was obtained from the walnut(63.07% weight) and the whole whet showed the lowest extraction yield of oil(1.13% weight). Major fatty acids from the extracted oils were linoleic, oleic, and palmitic acid. The maximum contents of total phytosterol in sesame, walnut, whole, wheat, and rice bran were 0.44, 1.57, 2.25, and 0.08(% weight), respectively. Besides, total tocopherol contents in sesame, walnut, whole wheat, and rice bran were maxima 3.45, 0.16, 2.92, and 0.07(% weight), respectively. From the extracted oils, structured lipids(SL) were synthesized by the interesterification reaction with conjugated linoleic acid(CLA) in a shanking water bath at 55℃. when the reactions(1:3 substrate molar ratio, extracted oil:CLA) were conducted for 24 hr, maxima 23.75 ㏖% of CLA incorporation was obtained from walnut oil and, in other cases, 16.28 - 19.15 ㏖% of CLA was found in the produced SL triacylglycerol molecules.

전어의 보존중 겨자의 처리 효과

서권일,강갑석,이용수,정용진,김용택,심기환 동아시아식생활학회 1996 동아시아식생활학회지 Vol.6 No.2

Effects of mustard seed(Brassica juncea) on the preservation of raw gizzard-shad slice were investigated, morphological change of Vibrio parahaemolyticus treated with water-extract of mustard seed was examined, the results are as following. The pH of raw gizzard-shad slice soaked in water with mustard seed slightly increased during preservation, and the pH was in inverse proportion to the added amount of mustard seed. The number of bacteria and Vibrio of raw gizzard-shad slice treated with mustard seed were lower than control, and the higher the mustard seed concentration, the lower the number of bacteria and Vibrio. The TMA-N content of raw gizzard-shad slice gradually increased during preservation, and the TMA-N was in inverse proportion to the added amount of mustard seed. Scanning electron microscopy of Vibrio parahaemolyticus treated with water extract of mustard seed showed that surface membrane was destroyed with expended ellipsoidal shape.

보리순의 영양성분 조성

서혜지,최용민,김상천,이준수,이기택,정명근,천지연,황진봉,남진식,서우덕,황영,김행란,김세나 忠北大學校 農業科學硏究所 2015 農業科學硏究 Vol.31 No.2

국산·수입산 동부를 이용한 모시잎송편의 영양성분비교

김영섭,김소민,오지연,황진봉,이기택,신정아,김상천,김세나,김행란,황영,최용민 忠北大學校 農業科學硏究所 2015 農業科學硏究 Vol.31 No.2

Chemical and Volatile Characterization of Structured Lipid from Soybean Oil Containing Conjugated Linoleic Acid

Lee, Jeung-Hee,Lee, Jong-Ho,Lee, Ki-Teak The Korean Society of Food Science and Nutrition 2003 Preventive Nutrition and Food Science Vol.8 No.3

Structured lipid (SL) produced from soybean oil was enriched with conjugated linoleic acid (CLA). The SL had 21.9 mol % CLA isomers incorporated into SL-soybean after the 24-h reaction. Removal of tocopherols (73~84% loss from original soybean oil) was observed in the SL. Electronic nose can discriminate the aroma of SL-soybean from that of soybean oil. Many oxidative volatiles including pentenal, octenal, 2,4-decandienal, and nonenal were found in SL-soybean. Electronic nose, which is valuable for composite aroma analysis, can provide flavor information together with GC-MS that is useful for qualitative or quantitative analysis of each odor compound in SL.

Changes in Functional Constituents of Grape (Vilis vinifera) Seed by Different Heat Pretreatments

Lee, Ki-Teak,Lee, Jun-Young,Kwon, Yun-Ju,Yu, Feng,Park, Sang-Won The Korean Society of Food Science and Nutrition 2004 Preventive Nutrition and Food Science Vol.9 No.2

Changes in functional constituents of grape (Vitis vinifera) seeds prepared by three different heat pretreatments were determined and compared with those of non-treated grape seed. The recovery of grape seed oils was generally increased by roasting, steaming and microwave processes, although the recovery of specific constituents varied among three heat pretreatments. The recovery of MeOH extracts of the seeds increased following the roasting process, whereas that of MeOH extracts decreased gradually with steaming and microwave treatments. Levels of four catechins in grape seeds: (+)-catechin, procyanidin B$_2$, (-)-epicatechin, and (-)-epicatechin gallate, were decreased with increased roasting and steaming time, but were unaffected by microwave treatment. During the three different heat pretreatments, levels and compositions of fatty acid did not change, whereas those of phytosterol compositions decreased greatly. These results suggest that a mild heat pretreatment, controlled for temperature and time, is needed to prevent a considerable loss in the level of valuable functional components in grape seed.

Changes in Functional Constituents of Grape (Vitis vinifera) Seed by Different Heat Pretreatments

Ki-Teak Lee,Jun-Young Lee,Yun-Ju Kwon,Feng Yu,Sang-Won Choi 한국식품영양과학회 2004 Preventive Nutrition and Food Science Vol.9 No.2

Changes in functional constituents of grape (Vitis vinifera) seeds prepared by three different heat pretreatments were determined and compared with those of non-treated grape seed. The recovery of grape seed oils was generally increased by roasting, steaming and microwave processes, although the recovery of specific constituents varied among three heat pretreatments. The recovery of MeOH extracts of the seeds increased following the roasting process, whereas that of MeOH extracts decreased gradually with steaming and microwave treatments. Levels of four catechins in grape seeds: (+)-catechin, procyanidin B₂, (-)-epicatechin, and (-)-epicatechin gallate, were decreased with increased roasting and steaming time, but were unaffected by microwave treatment. During the three different heat pretreatments, levels and compositions of fatty acid did not change, whereas those of phytosterol compositions decreased greatly. These results suggest that a mild heat pretreatment, controlled for temperature and time, is needed to prevent a considerable loss in the level of valuable functional components in grape seed.

이중 목적어 구문과 여격 구문의 통사론적 의미론적 함축들.

이기택 ( Ki-teak Lee ) 한국외국어대학교 외국어교육연구소 2016 외국어교육연구 Vol.30 No.1

이 연구는 구문 문법의 토대 위에서 의미적 확장을 통해 이중 목적어 구문의 의미적 특성과 여격 구문에서 여격의 이동 현상에 대한 설명을 제공하고자 한다. 여격의 이동을 가능하게 함으로써 구문의 변화를 야기하는 bring, kick, rob, steal, 그리고 hand와 같은 동사의 구문적, 의미론적 특징을 고찰해 보면서 이 연구는 이런 종류의 동사들이 의미론적으로 만설명 되는 것이 아니라 통사론적 특징도 같이 설명되어야 한다고 주장한다. 이 연구는 여격 구문의 전이의 의미가 이 동사가 이중 목적어 구문에서 사용되는 것을 가능하게 한다는 점을 지적한다. 이러한 현상은 일반적으로 독일어와 고대 영어 구문에서 제한적 이었으나 여격 구문은 주로 라틴어 구문에서 사용되었으며 이런 영향이 현대 영어에 반영되었음을 또한 지적한다. 이런 맥락에서 이 연구는 이중목적어 구문과 여격 구문이의미적으로 유사하나 위에서 본 것처럼 비대칭 현상의 관계를 통해 이중목적어 구문에서 나타나는 사실을 통해 동사 중심의 분류 보다는 어휘적 의미와 독립적으로 구문적 의미의 존재를 주장할 수 있다. This study aims to explain the dative alternation of Dative Constructions (DC) and the semantic properties of Double Object Constructions (DOC) through semantic extension of construction grammar. This study demonstrates that problematic verbs such as bring, kick, rob, steal, and hand should not be explained only by semantic observations. The dative meaning of ``transfer`` allows these verbs to be used in DOC, which is normally restricted to Germanic or native English constructions, while DC consists primarily of Latin constructions and blocks many native verbs. In this vein, the results suggest that verbs of refusal, which appear in the double object construction through the relation of negation, and verbs lexicalizing the means of transfer, which invariably appear in the ditransitive construction, trigger the dative alternation as well as the integration of verbs and constructions.