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김학정,김병용,Sundaram Gunasekaran,박재원,윤원병 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.6
Concentration dependence of mechanicalmodulus of two biopolymer systems, i.e., xanthan-locustbean (X/L) mixture and fish muscle protein (surimi) wasevaluated and compared at a wide range of polymerconcentrations. A small amplitude oscillatory shear testwas performed to measure changes in storage (G') modulusduring gelation and after gelation. Critical concentration(Cc) of the X/L mixture and surimi gel was determined tobe 0.15 g/100 mL of solvent and 2.04 g/100 g of solvent,respectively. Reduced concentration (CR=CL/Cc) was usedto compare the power-law dependence of modulus of thetwo systems. The elasticity exponent of the X/L mixtureand surimi gel was determined to be 2.4 and 1.97,respectively. The concentration dependence of twobiopolymer gel systems such as physical gels (X/L) andchemicals gels (fish muscle protein) theoreticallydemonstrated that the difference of flexibility of junctionsin the networks might distinguish the elasticity of each gel.
Manufacture and characterization of optimized red ginseng drinks containing herbal medicine extracts
김학정,백무열,양병욱,김병용,김해경 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.5
The optimum mixing ratio of red ginseng, herbal medicine extracts, and oligosaccharides for diabetic improvement was investigated and verified through animal experiments. Using the optimum mixing technique, 2% red ginseng extract, 15% oligosaccharides, and 83% herbal medicine extracts were determined to be optimal for red ginseng beverages. The taste was improved as the amount of red ginseng decreased and oligosaccharides increased, whereas antioxidative activity was increased with increased red ginseng. In the animal model in which streptozotocin was administered to BALB-c mice, the red ginseng administration group exhibited lower blood glucose than the diabetic control group, and the blood glucose level was lower in the herbal medicine and red ginseng extract administration group. Insulin concentration was slightly increased by the red ginseng beverage, and hepatotoxicity due to excessive intake of red ginseng beverages was not detected.
초음파의 지연 시간을 이용한 두부 조직의 물성변화 예측에 관한 연구
김학정(Hak Jung Kim),김병용(Byung Yong Kim),함영태(Young Tae Hahm) 한국응용생명화학회 1995 Applied Biological Chemistry (Appl Biol Chem) Vol.38 No.4
Changes in the physical properties of soybean curd upon the processing conditions such as coagulant concentration, heating temperature and molding pressure were determined by using a failure stress and residual delay time of ultrasonic wave(5 ㎒). Maximum failure stress of Tofu was obtained at the 0.3% CaCl₂ coagulant concentration, 95℃ heating temperature and greater molding pressure, respectively, whereas the delay time is inverse proportion to the failure stress value. The results of the multiple regression analysis with factorial design showed that the model equation consisted with delay time and processing conditions gave the good prediction of the Tofu failure stress.