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이혜수,윤혜현 한국조리과학회 1987 한국식품조리과학회지 Vol.3 No.1
The purpose of this study is to investigate the physicochemcal properties of the cowpea crude and refined starch and to present the basic data for physicochemical factor which gives the properties of Mook to cowpea starch gel. Water binding capacity of crude starch was 235.1% and that of refined starch was 186.0%. The pattern of change in swelling power and solubility for increasing temperature started to increase at 60℃ and increased rapidly from 70℃, for both of crude and refined starch. The optical transmittance of 0.2% crude and refined starch suspensions were increased from 65℃ and showed rapid increasement during 68∼80℃, and their curves showed two-stage processes. The gelatinization pattern for 6% crude and refined starch suspensions were investigated by the Brabender amylograph. The curves showed the pasting temperature of 72.0℃ and 72.1℃, peak height of 1130 B.U.(88.0℃) and 970 B.U.(83.5℃) for crude and refined starch, respectively, and both showed high viscosities when cooling. Blue values for crude and refined starch were 0.369 and 0.376 respectively. Alkali number of crude and refined starch were 7.77 and 7.34, and reducing values were 3.60 and 2.10, respectively. Amylose content of cowpea starch was 33.7%. Periodate oxidation of the starch fractions resulted that amylose had the average molecular weight of 23590, degree of polymerization of 146 and amylopectin had the degree of branching of 3.42, glucose unit per segment of 29.
객관적 주관적 검사방법에 의한 도토리묵의 텍스쳐 특성 연구
이혜수,김영아 한국조리과학회 1987 한국식품조리과학회지 Vol.3 No.2
Objective and subjective methods were performed together for TPA analysis of acorn mook, and their correlations were analyzed. As the result of sensory evaluation, hardness and fracturability were most important factors for prediction of preference. Meanwhile, compression test with Instron Universal Testing Machine revealed that P1(maximum peak in first bite) was very effective factor representing the cheracteristics of first bite, and that P 2 the latter peak in first bite) was valuable for prediction of characteristics of second bite.
이혜수,김영아 한국조리과학회 1987 한국식품조리과학회지 Vol.3 No.1
The physicochemical properties of acorn starch were investigated by comparing acorn crude starch and refined starch. Proximate composition analysis revealed that the contents of crude protein, fat and ash were higher in acorn crude starch than in refined starch. Water binding capacity and swelling power of crude starch were a little higher than refined starch. Gelatinization temperature determined by optical transmittance and by Amylograph were 68℃ and 73℃, respectively. The viscosity of crude starch had the amylose content of 28.8%, and the molecular weight of amylose was 20, 425 and glucose unit per segment of amylopectin was 21.
전분의 젤화에 관한 연구 : 강남콩 조전분 및 정제전분의 이화학적 특성
이혜수,이진영,안승요 한국조리과학회 1987 한국식품조리과학회지 Vol.3 No.1
The physicochemical properties of kidney bean crude and refined starch were investigated. The results were as follows: Amylose content of refined starch was 77%. Blue values of crude and refined starch were 0.375 and 0.410, respectively: Ferricyanide numbers of crude and refined starch were 1.00 and 1.94, respectively, and alkalinumbers of crude and refined starch were 8.67 and 6.90, respectively. Amylose had molecular weight of 18067 and degree of polymerization was 112: Amylopectin had degree of branching of 3.7 per 100 glucose units and glucose units of 27 per segment of amylopectin. Water binding capacities of crude and refined starch were 202.1% and 169.4% respectively. Both swelling powers of crude and refined starch were increased rapidly from 70℃ to 90℃ and their curves showed a single-stage pattern. The optical transmittance of 0.2% crude starch suspension was increased rapidly from 80℃ to 83℃ and that of 0.2% refined starch suspension was increased rapidly from 77℃ to 83℃. Brabender hot-paste viscosities of crude and refined starch at 6% and 8% concentation (solid basis) showed the similar amylogram patterns of c type with no peak vircosity.
숙성 기간에 따른 무우 김치의 텍스쳐와 섬유소 , 헤미셀루로오스 , 펙틴질의 함량 변화
이혜수,정귀화 한국조리과학회 1986 한국식품조리과학회지 Vol.2 No.2
The changes of dietary fiber and texture of radish Kimchi fermented at 17∼20℃ were investigated. During the fermentation period, hardness and brittleness of radish Kimchi were decreased. The changes were more marked in the brittleness. But the contents of cellulose and hemicellulose were not changed considerably. The contents of AIS was decreased with fermentation. During the fermentation, hot soluble pectin was increased and protopection was decreased but the amount of changes was small. The texture of radish Kimchi was affected by contents of pectic subsrances, especially protopectin. The coefficient of correlation between hardness and protopectin contents was 0.85. (=r)
RP - HPLC 법에 의한 무우의 매운 성분인 4 - methylthio - 3 - butenyl isothiocyanate 의 분리 및 정제
이혜수,김미리 한국조리과학회 1986 한국식품조리과학회지 Vol.2 No.2
The major pungent component from Korean radish roots was purified by reverse phase high performance liquid chromatography (RPHPLC), and characterized as 4-methylthio-3-butenyl isothiocyanate on the basis of the sensory test(pungency), UV spectrum and mass spectrum analysis. The purified isothiocyanate moved as a single peak(retention time, 5.2 min) in RP-HPLC analysis, and as a single spot (Rf, 0.9) in TLC analysis.
이혜수,임화재 한국조리과학회 1986 한국식품조리과학회지 Vol.2 No.1
Total pectin content of Korean apple varieties at optimurn harvest time was determined by carbazole reaction method and pectin fraction content in each variety was also determined. Properties of pectin extracted by 2% Sodium hexa metaphosphate were compared with commercial pectin. Among apple varieties, pectin contents varied in tie range of 0.26-0.48% on fresh basis and 1.76-4.0% on dry basis. Roll's was the highest and then high in order of Spur early blaze, Golden delicious, Fuji., Jonathan. In each pectin fraction, soluble pectin fractions in Rall's was the lowest and in both Spur early be and Golden Delicious were highest but insoluble fractions in the latter were lowest.