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권태완,Gwon, Tae-Wan 한국과학기술단체총연합회 1994 과학과 기술 Vol.27 No.8
우리의 먹거리 시장이 개방이란 세계적 시대의 흐름에 따라 어쩔 수 없이 빗장을 풀고 문을 활짝 열게 됐다. 우리의 시장은 벌써부터 각종 수입식품들이 범람하고 있어 이를 선호하는 사람들로 북적되고 있다. 그래서 우리의 농촌은 뿌리채 흔들리고 있다. 이대로 가다가 우리의 식품 안보마저 위협받는 심각한 상황에 직면할 조짐이다. 우리의 먹거리 문제에 가로놓인 문제점은 무엇인가? 「우리의 식품과학, 그 현주소」를 점검해 보았다.
미역의 비단백질 및 단백질획분의 아미노산의 크로마토그래피 분석
권태완,이태영 한국농화학회 1960 Applied Biological Chemistry (Appl Biol Chem) Vol.1 No.1
The amino acid compositions of the protein and the nonprotein fractions obtained from a marine brown alga:, $quot;Undaria pinnatifida$quot; were determined by use of Ion Exchange Column Chromatography. The protein nitrogen in the alga was about ten times of the nonprotein nitrogen. Nonprotein fraction obtained from the extraction with 80 per cent ethanol contains considerable amount of tree citrulline. Alanine content in the alga was the highest (about 1 per cent in dry weight) and one third of which was found in free state. The amino acid composition of the alga was well balanced and the content of the essential amino acids were relatively higher, than soybean protein. In addition, several peptide like substances were fractionated from nonproatein fraction, in which one way identified as a naturally occurring new tripeptide composed of alanine, glutamic acid and aspartic acid, and the remaining unknown substances are under investigation for the further information.
국산콩의 phenolic acids 의 분석 및 항산효과
권태완,이영순,문갑순,배은아 한국콩연구회 1997 韓國콩硏究會誌 Vol.14 No.2
To idenrify the major phenolic acids responsible for their antioxidative activities, four kinds of Korean soybeans (yellow, brown, black and small black Soybeans) were extracted with n-hexane, dicholoromethane, ethyl acetate, n-butanol and water sequentially. The highest antioxidative activity of soybeans was found in ethyl acetate fraction. The phenolic acids identified by TLC, HPLC and UV spectra in ethyl acetate fraction were p-coumaric, p-hydroxy benzoic, trans-cinnamic, syringic, ferulic and salicylic acids, Antioxidative activities of 0.05% standard phenolic acids were compared and chlorogenic, p-hydroxy benzoic, trans-cinnamic acid were turned out to have strong antioxidative activities. When we compared the antioxidative effect of phenolic acids in soybean itself, antioxidative activities wire highest in the following order, syringic, ferulic, p-hydroxy benzoic, trans-cinnamic and p-coumaric acid. Interestingly, syringic acid contained in small amount in soybean showed quite strong antioxidative effect.