牛肉과 豚肉의 蛋白質 含量 및 IN VITRO PEPSIN 消化率에 미치는 加熱處理의 影響

梁宗範 건국대학교 1980 論文集 Vol.11 No.1

To investigate the effect of heat processing on the protein content and IN VITRO pepsin digestibility, the beef and Pork loin was heated at 75℃, 98℃~100℃ and 127℃ respectively, for 20 minutes, 40 minutes and 60 minutes at each heating temperature. (1) After heat processing, the average crude protein content was 30.7% and 24.6% in beef and pork respectively, and showed the value of beef was higher than that of pork. Also heated meat had higher crude protein content than those not heated. (2) The meat heated at 98℃∼100℃ showed the highest protein content. (3) And at each heating temperature, the more heating time had, the more crude protein content of beef increased except that heated at 75℃. As pork was floated for 40 minutes at each bleating temperature, the crude protein content of pork was higher than that of pork heated for 20 minutes at each heating temperature. But the pork heated for 60 minutes tended to have lower protein content. (4) After heat processing, the average pepsin digestibility of beef and pork protein was 91% and 90% respectively. Also heated meat had higher pepsin digestibility than those not healed. (5) The average pepsin digestibility of beef protein heated at 75℃, 98℃∼100℃ and 127℃ was 91%, 91% and 89% respectively, and that of pork heated at 75℃, 98℃~100℃ and 127℃ was 89%, 90% and 91% respectively. (6) At each heating temperature, the more heating time had, the more pepsin digestibility of beef protein increased. But irrespective of heating temperature, the pork heated for 40 minutes had higher pepsin digestibility than that of pork heated for 20 minutes, and the pork heated for 60 minutes tended to show lower digestibility (7) In the pepsin digestibility after heat processing, the digestibility of beef protein healed at 75℃ was higher than that of pork heated at 75℃. But the difference between the digestibility of brief protein and pork protein at other heating temperature was inconstant according to heating time.

진공포장이 냉장돈육의 지질산화 및 육색에 미치는 영향

양종범,고명수,문윤희 한국식품영양학회 2002 韓國食品營養學會誌 Vol.15 No.1

진공포장이 냉장 돈육의 지질산화 및 육색에 미치는 영향을 조사하기위해 돈육의 등심부위를 진공포장한 후 30일 동안 4℃에서 냉장저장하면서 저장기간에 따라 TBA가, pH, 홍색화 시간 및 CIE L^*a^*b^*값의 변화를 측정하였다. TBA가 랩포장육의 경우 저장 7일 이후에 급격히 증가되었으나, 진공포장육은 저장 30일까지 낮은 수준으로 유지되었다. pH도 랩포장육의 경우 저장 7일 이후에 급격히 증가되었으나, 진공 포장육은 저장말기까지 매우 완만하게 증가되었다. CIE a*값과 반사도의 측정 결과 진공포장육의 홍색화 시간은 포장 개봉 후 30분이었다. 따라서 진공포장 개봉 직후와 개봉 30분 후에 CIE L^*a^*b^*값을 측정하여 랩포장육과 비교하였다. CIE L*값은 랩포장육의 경우 저장 7일부터 급격히 감소되었으나, 진공포장육은 개봉 직후의 경우 저장말기까지 점차 증가되는 경향이었으며, 개봉 30분 후의 경우 개봉 직후보다 약간 높거나 큰 차이가 없었다. CIE a^값은 랩포장육의 경우 저장 7일까지 점차 증가되었고 그 후 급격히 저하되었으나, 진공포장육은 개봉 직후의 경우 저장초기에는 랩포장육보다 매우 낮은 수준이었고, 저장기간이 경과됨에 따라 점차 증가되었으며, 개봉 30분 후의경우 개봉 직후보다 전반적으로 높은 수준이었다. CIE b^*값은 랩포장육의 경우 저장 4일째에 크게 증가되었고 그 후 급격히 저하되었으나, 진공포장육은 개봉 직후의 경우 랩포장육은 매우 낮은 수준이었고, 저장기간이 경과됨에 따라 완만하게 증가되는 경향이었으며, 개봉 30분 후의 경우 개봉 직후보다 매우 높은 수준으로 유지되었다. This study was conducted to investigate the effects of vacuum packaging on lipid oxidation and meat color of chilled pork. During storage meats were evaluated for TBA values, pH, blooming time and CIE L^*a^*b^* values. The TBA values of wrapped meats increased rapidly after 7days and those of vacuum packaged meats maintained at low level up to 30 days of storage. The pH of wrapped meats increased rapidly after 7days, while those of vacuum packaged meats increased slowly up to 30 days of storage. The bloom time of vacuum packaged meats was 30 min after opening. the CIE L values of wrapped meats decreased rapidly on the 7th day, while those of vacuum packaged meats directly after opening decreased slightly up to 7days of storage and thereafter increased gradually. The CIE *a values of wrapped meats increased gradually up to 7days and thereafter decreased rapidly, while those of vacuum packaged meats directly after opening were lower than those of wrapped meats. The CIE a^* values of vacuum packaged meats after 30 min in the air were higher than those of vacuum packaged meats directly after opening. The CIE b^* values of wrapped meats increased rapidly on 4th day and thereafter decreased rapidly, while those of vacuum packaged meats directly after opening were lower than those of wrapped meats. CIE b^* values of vacuum packaged meats after 30 min in the air were higher than those of vacuum packaged meats directly after opening.

冷凍 및 加熱處理가 牛肉蛋白質의 in vitro multienzyme 消化率에 미치는 影響

梁宗範 건국대학교 1985 論文集 Vol.20 No.1

This experiment was carried out to investigate the effect of freezing and heating on in vitro multienzyme digestibility of beef protein. The results obtained were as follows ; 1) The average digestibilities of beef protein heated at 75℃, 100℃ and 121℃ were 91.5%, 91.8% and 86.5% respectively. T7e average digestibilities of beef protein heated at 75℃ and 100℃ were higher than that of raw beef protein, and the average digestibility of beeF protein heated at 121℃ was lower than that of raw Beef protein. 2) The average digestibilities of beef protein heated at 75℃, 170℃ and 121℃ after cooling for 4 days at 3℃ were 89.8%, 89.0% and 84.5% respectively. These figures were lower than those of Beef protein healed without cooling. 3) The average digestibilities of beef protein heated at 75℃, 100℃ and 121℃ after cooling for 4 days at 17℃ were 91.0%, 91.0% and 86.7% respectively. These figures were higher than those of beef protein heated after cooling for 4 days at 3℃, and were similar to those of beef protein heated without cooling. 4) The average digestibilities of beef protein healed at 75℃, 100℃ and 121℃ after cooling for 4 days at 3℃ and freezing for 20 days at -25℃ were 87.2%, 87.0% and 83. 0% respectively. These figures were lower than those of beef protein heated after cooling for 4 days at 3℃. 5) The average digestibilities of beef protein heated at 75℃, 100℃ and 121℃ after cooling for 4 days at 10℃ and freezing for 20 days at -25℃ were 90.2%, 90.0% and 89.0% respectively. These figures were lower than those of beef protein heated after cooling for 4 days at 10℃, and were higher than those of beef protein heated after cooling for 4 days at 3℃ and fleezing for 20 days at -25℃. 6) The average digestibilities of beef protein heated at 75℃, 100℃ and 121℃ after freezing for 20 days at -25℃ were 86.7%, 86.3% and 82.7% respectively. These figures were lowest.

백금 담지 카본블랙 촉매 제조 및 활성조사

김종범,이무성,이완진,양갑승,서곤,김종호 全南大學校 觸媒硏究所 2002 觸媒硏究 論文集 Vol.23 No.-

Platinum catalysts supported on carbon were prepared by using various method. The particle size distribution of loaded platinum was examined using transmission electron microscope, and that was discussed relatively to the oxidation treatment of carbon black and loading method of platinum. In addition, the relationship between its particle size distribution and catalytic activities in the deep oxidation reaction of carbon monoxide and the reduction removal of dissolved oxygen by hydrazine. The number of functional groups on carbon black largely increased by the oxidation treatment with nitric acid compared to that with air or hydrogen peroxide. The large number of functional groups were effective for homogeneous loading of platium, dispersing highly homogeneous platinum particles of 2∼3 nm in a diameter by the methanol reduction method. On the other hand, a large amount of platinum could be loaded on carbon balck using an impregnation method, but the particle size distribution of platinum was poor in homogeneity. Platinum could be dispersed with extremely small particles using on ion exchange method, but the loading amount of platinum was very small. The activities of Pt/VX catalysts in the oxidation reaction of carbon monoxide and the redution of dissolved oxygen strongly varied with the number of platinum atoms exposed, regardless of the particle size, indicating that the highest catalytic activity was obtained on the Pt/VX catalyst prepared using the methanol reduction method due to the high dispersion and large loading of platinum.

초·중·고 학생들의 과학 탐구 능력 추이 분석을 위한 종단적 연구

우종옥,김범기,허명,김찬종,양일호,최관순,김태선 한국교원대학교 과학교육연구소 1999 청람과학교육연구논총 Vol.9 No.1

본 연구에서는 우리 나라 초·중·고등학교 학생들의 과학 탐구 능력에 대한 종단적 추이를 분석하였다. 1997년에는 우종옥 등(1998)이 개발한 검사지를 사용하였으며, 1999년에는 이를 일부만 수정하여 사용하였다. 조사 대상은 성별, 지역별 등을 고려하여 표집하였다. 조사된 자료는 각각 횡단적으로 분석하고, 이를 바탕으로 학생들의 과학 탐구능력이 어떻게 변해 가는지 종단적 추이를 분석하였다. 조사 결과 초등학생들의 과학 탐구 능력은 유의미한차이가 없었으나, 중·고등학생들의 과학 탐구 능력은 유의미하게 향상된 것으로 나타났다. 학교 과학 교육의 질을 과학적으로 관리하기 위해서는 교육과정이 추구하는 교육 목표의 달성이 성공적으로 이루어지고 있는지를 국가수준에서 주기적으로 측정하여 부진의 원인을 진단하고, 개선 방안을 계속 연구하여야 할 것이다. The longitudinal trend of elementary and secondary students' science process skills were investigated to monitor the progress of science learning. Science process skill test, developedin an earlier study on developing a national science process skills assessment system, was revised and administered for the study on March, 1999. Subjects were sampled nation wide according to sex and region. The results of this assessments were compared to those administered on February, 1997. The results showed little difference on science process skills among elementary school students. However, secondary students showed marked increase in science process skills. More systematic and long-term research for assessing science process skills should be planned and performed periodically to provide empirical and foundational data for educational policy making.

급성 지주막하 출혈에 동반된 관상동맥 연축에 의한 심근경색증 1예

부귀범,박근호,양종태,이동민,장성종,김건영,장경식 조선대학교 2001 The Medical Journal of Chosun University Vol.26 No.1

In many cases, acute cerebrovascular disease is accompanied by abnormal electocardiograms. Also, though rather uncommon, acute myocardial infraction is also seen. The mechanism of its occurance is uncertain but it is thought to be related to coronary artery spasms, an abnormal autonomic nervous system, and a catecholamine increase. A female patient of 34 years of age came to the hospital because of sudden headache accompanied by substernal chest pain. A subarachnoid hemorrhage due to a cerebral aneurysm rupture had occured, and there was ST segment elevation in lead II, III, and aVF of the electrocardiogram. A cardiac enzyme test, an echocardiography, and a coronary angiography were performed, and she was diagnosed to have acute myocardial infarction due to coronary artery spasm. Clipping of the aneurysm was performed. With the use of nitrate and an angiotension converting enzyme inhibitor, the condition of the patient improved.

발효소시지의 숙성에 따른 풍미성분의 변화

고명수,양종범 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.4

Lactobacillus curvatus와 Staphylococcus carnosus의 혼합 스타터(LCSC) 및 Lactobacillus plantarum와 Staphylococcus carnosus의 혼합 스타터(LPSC)를 각각 이용하여 발효소시지를 제조한 후, 그 숙성에 따른 풍미성분의 변화를 비교 검토하였다. 발효소시지의 숙성 중 수분함량이 감소됨에 따라 단백질과 지방함량, 염도 및 감량은 점차 증가하여 28일간 숙성시킨 후에는 수분, 단백질 및 지방함량이 각각 25%, 32% 및 38% 수준이었고, 염도는 4.2%∼4.3%, 감량은 48%였으며, 두 실험구 간에는 큰 차이가 없었다. 주요 구성 지방산은 제조 직후에는 C_18:1, C_16:0, C_18:0 및 C_18:2 등이었는데, 28일간 숙성시킴으로써 C_18:1과 C_18:2 등의 불포화지방산 함량은 감소한 반면에 C_16:0과 C_18:0 등의 포화지방산 함량은 상대적으로 증가하였으며, 유산균 스타아터를 달리한 두 실험구간에는 모노엔산 조성비에 있어서 LPSC가 LCSC보다 다소 높은 수준을 보였다. 이노신산 함량은 숙성이 진행됨에 따라 두 실험구 모두 크게 감소하였으나, 히포크산틴의 함량은 큰 변화가 없었으며, 두 실험구 간에도 큰 차이가 없었다. 발효소시지의 총 유리아미노산 함량은 제조 직후에 비하여 28일간 숙성시킴에 따라 그 함량이 크게 증가하였다. 또한 두 실험구 모두 숙성에 의하여 글루탐산, 알라닌, 로이신 및 리신 등의 유리아미노산이 현저하게 증가하였다. Fermented sausages inoculated with starter cultures which were combined Lactobacillus curvatus and Staphylococcus carnosus(LCSC), Lactobacillus plantarum and Staphylococcus carnosus(LPSC) were manufactured. Changes in chemical composition, salinity, weight loss, fatty acids, inosine monophosphate(IMP) and hypoxanthine(Hx) and free amino acids during ripening of fermented sausages were investigated. Due to drying, the water content was decreased, while the protein and fat contents, salinity and weight loss were increased during ripening. No significant differences between LCSC and LPSC were found for chemical composition, salinity and weight loss. During ripening, unsaturated fatty acid contents was decreased, while saturated fatty acid contents was increased. At the end of the ripening, the levels of monoenes were slightly higher in the LPSC than in the LCSC. In both treatments IMP contents were decreased, but no changes were observed in Hx contents during ripening. Due to ripening, the increase in total and individual free amino acids were observed, and contents of glutamic acid, alanine, leucine and lysine were greatly increased.

전격도계방법이 육질에 미치는 영향

고명수,양종범,김창한 제주대학교 농과대학 제주도축산문제연구소 1991 畜産論叢 Vol.6 No.1

Thic experiment was carried out to investigate the effect of electrical stunning on meat quality in broiler breast muscle. Broiler breast musclea slaughtered by current method and electrid stunning were employed for glycogen content, pH, shortening (%), morphological change and myoflbril fragmentation index (MFI) of myofibrils, water-holding capacity and penetration value. The results obtained were as follows: 1. Breast muscles from electridy rtunned birds showed higher glycogen contenta immediately after slaughtering and slower depletion of glycogen with postmortem time than control birds. 2. The pH of breast muscles from electrically stunned buds showed hgher pH immediately after slaughtffing and slower fall with postmortem time than that of control birds. 3. Breast muscles from electrically stunned birds showed appreciably lower shortening (%) than control birds under different storage temperature of 3, 8, 16, 27 and 37℃. 4. Myofibrils became increasingly fragmented during postmortem storage and breast mcscler from electrically stunned birds in myofibril fragmentation index showed Jigruficantly hlgher increase than control birds after 24hr postmortem. 5. The range of water-holding capacity were 58.7-64.7% and 57.9-62.5% for electrically stunned birds and control birds, respectively. Breast muscles showed the highest W.H.C. at 24hr postmortem. 6. The penetration values of breast muscles were 175.2 and 152.3 for electrically stunned birds and control budsrespectively. Therefore electrically stunned birds were more tender than control birds.

고추향미유의 저장 중 화학적 특성 변화

양종범 ( Jong Beom Yang ),고명수 ( Myung Soo Ko ),이근보 ( Keun Bo Lee ),김광수 ( Kwang Soo Kim ),문윤희 ( Yoon Hee Moon ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2006 한국식품저장유통학회지 Vol.13 No.3

당첨가 및 가열처리에 의한 근원섬유 단백질의 전기영동 Pattern 변화

양종범(Jong-Beom Yang),윤원호(Won-Ho Yoon),고명수(Myung-Soo Ko),김창한(Chang-Han Kim) 한국식품과학회 1990 한국식품과학회지 Vol.22 No.6