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김강성 용인대학교 자연과학연구소 2008 自然科學硏究所論文誌 Vol.13 No.1
Physicochemical and sensory properties of tofu supplemented with carrots at the concentrations of 0%, 3%, 6%, 9%, and 12% were tested. Protein contents of tofu tended to increase with the concentrations of carrot added while that of ash contents, water contents and lipid contents were unchanged. Redness(a-value) of tofu increased with carrot addition probably due to increased in concentrations of carotenoid present in carrot. Cohesiveness of tofu was greatest at 3% concentration of carrot. Sensory evaluation of tofu samples revealed that the tofu with carrot concentration of 6% was most acceptable to the trained panels as being most wholesome.
김강성,정진태,Kim, Kang-Sung,Chung, Jin-Tai 대한기계학회 2002 大韓機械學會論文集A Vol.26 No.12
Dynamic behaviors and stability of an optical disk drive coupled with an automatic ball balancer (ABB) are analyzed by a theoretical approach. The feeding system is modeled a rigid body with six degree-of-freedom. Using Lagrange's equation, we derive the nonlinear equations of motion for a non -autonomous system with respect to the rectangular coordinate. To investigate the dynamic stability of the system in the neighborhood of the equilibrium positions, the monodromy matrix technique is applied to the perturbed equations. On the other hand, time responses are computed by the Runge -Kutta method. We also investigate the effects of the damping coefficient and the position of ABB on the dynamic behaviors of the system.
수입콩(Glycine max)의 이화학적 특성과 발아에 따른 Isoflavone의 함량 변화
김강성,김민정 용인대학교 자연과학연구소 2002 自然科學硏究所論文誌 Vol.7 No.1
수입콩을 원료로 하여 콩 종실의 물리화학적 특성과 콩에 함유되어 있는 성분을 분석하였다. 콩의 100립중은 13.44g이었고 모양은 구형에 가까운 타원모양이었다. 수분함량은 10.5%의 함량을 나타냈고, 회분함량은 4.5%의 함량을 보였으며, 조지방함량은 20.8%로 나타냈다. 지방질은 중성지질, 인지질 및 당지질의 순서로 함량이 낮았다. 불포화지방산의 비율은 82.7%였고 포화지방산 비율은 16.5%로 나타났다. 수입대두의 주요 지방산은 linoleic acid였다. 콩의 아미노산은 17종이 분석되었으며 glutamic acid, aspartic acid의 함량이 다른 아미노산에 비해 높은 아미노산 조성을 보였다. 콩나물 재배기간에 따른 isoflavon 함량 변화는 재배기간이 증가함에 따라 총 isoflavon 함량은 재배 3일째 가장 높게 나타났고, 발아 5일째 감소하는 경향을 보였다. 재배기간 증가할수록 daidzin, genistin 함량이 증가하는 것으로 나타났다. The objectives of this study were to examine the physicochemical characteristics and functional compositions of imported soybean. The 100-seed weight of the bean was 13.44g and the shape of the seed was oval. Water and ash content of the sample was 10.5% and 4.5%, respectively. Lipid content was 20.8%, which was consisted of neutral lipid, phospholipid, and glycolipid. Unsaturated lipid accounted for 82.7& of the total lipid and linoleic acid was the major type of the fatty acid. Glutamic acid aspartic acid was the most abundant amino acids of the soy protein. Isoflavone content of soybean changed during sprouting; content of the phytochemical increased to maximum on the third day and decreased there-after.
전통콩을 이용하여 재배한 기능성 콩나물의 아미노산 성분 분석
김강성 용인대학교 자연과학연구소 2009 自然科學硏究所論文誌 Vol.14 No.1
The objective of the present study was to examine changes in amino acid compositions of soybean sprouts cultivated with two different Korean soybean cultivars, namely inunee and Baktae. The range of the 100-seed weights of the soybeans, namely Jinunee and Baktae, were 11.81 g and 13.44 g, respectively. Methionine, cystein, and histidine were the minor amino acids of the soybean proteins and significant varietal differences were shown for the percentage of methionine to the total proteins. Glutamic acids and aspartic acids were the most abundant amino acids among the two soybeans cultivars studied. After six days of cultivation, the sprouts rapidly lost tenderness and thus became inedible. Amino acid analysis showed that contents of aspartic acids, histidine, and valine contents in the cotyledons and hypocotyls of the soybean sprout samples increased with cultivation time, while contents of cystein, proline, and methionine tended to decrease.
김강성 Yong-In University 2005 自然科學硏究所論文誌 Vol.10 No.1
Traditional herbs were used to coagulate soy protein in the manufacture of tofu. Herbs tested were omija, hwanggj, mackmoondong, pumkin and ginseng. Omija was the key ingredient in soy protein coagulation. Soy protein was coagulated with the addition of omija extract while other herbal extracts did not coagulate soy protein. Omija tofu showed the lowest water content with 61.1%, while GDL tofu had the lowest protein content with 45.44%. Omija tofu showed the highest hardness at 988763 dyne/cm^(2).