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국내산 품종의 녹두껍질 추출물의 산화방지활성에 미치는 추출방법의 영향
노준희,김향숙,이경애,신말식,No, Jun Hee,Kim, Hyang Sook,Lee, Kyong Ae,Shin, Malshick 한국식품조리과학회 2012 한국식품조리과학회지 Vol.28 No.5
In comparison of the antioxidant activities by the different extraction methods of the domestic mung bean varieties, 'Geumsung', 'Dahyeon', 'Sohyeon', and 'Eohul', were soaked and dehulled, with the extracts obtained by using 80% ethanol at room temperature or heated. The mung bean hull was freeze-dried, ground, and passed through 100 mesh sieve. The moisture content of the hull powder ranged from 1.70 to 3.15%. The total dietary fiber content ranged from 84.42 to 88.47%, with the Sohyeon hull showing the highest value. The L value of Geumsung hull (62.93) was the highest, and the a value of Sohyeon hull (-1.69) was the lowest (p<0.05). The color difference was the highest in Dahyeon hull (42.52) and lowest in Geumsung hull (38.52). The Eohul hull's chlorophyll a and b contents were the highest with the 80% ethanol extract by heating (10.55 and 6.12 ${\mu}g/mL$, respectively), but the Sohyeon hull showed the highest in 80% ethanol extract at room temperature (7.63 and 3.93 ${\mu}g/mL$, respectively). The total phenolic and total flavonoid contents of the ethanol extracts were significantly different between the varieties regardless of the extraction temperature. The hull extract from the heating extraction was higher in Eohul than in other varieties, and was the lowest in the Dahyeon variety. The extract from Sohyeon hull at room temperature showed the highest contents of total phenolic and flavonoid contents. In the mung bean hull extract by heating, DPPH and ABTs radical scavenging activity ranged from 13.49-16.75% and 22.93-39.42% respectively and those at room temperature ranged from 39.86-41.88% and 49.71-70.92%. The reducing powers of extracts by heating ranged from 7.29 to 9.36 mg BHT/g hull, and at room temperature, they ranged from 19.90 to 20.97 mg BHT/g hull. Our results indicate that different extraction methods influenced antioxidant activities in the domestic mung bean varieties.
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노준희 ( Jun Hee No ),김지명 ( Jim Young Kim ),장재인 ( Chen Zhang ),김현진 ( Hyun Jin Kim ),신말식 ( Mal Shick Shin ) 한국식품조리과학회(구 한국조리과학회) 2014 한국식품조리과학회지 Vol.30 No.3
The application of persimmon for making new products was investigated by analyzing the degree of astringency removal, softness of fruit, and sensory properties of Daebong persimmons (Diospyros kaki L) treated with three different astringency removal methods of steeping in water, steeping in 1% salt solution, and vacuum packing at 40°C. The weight of persimmon fruit increased with increasing steeping time, but decreased with increasing vacuum packing time. The fruit steeped in 40°C salt solution (1%, w/w) was not detected with soluble tannin and not developed color with ferric chloride after steeping for 9 h. A total of 12 h of steeping time was required for removing soluble tannin using other methods. The lightness (L) in color and hardness in texture decreased when storage time increased, regardless of astringency removal methods. In overall, the preference was shown with the highest score in persimmon steeped in salt solution for 9 h and 12 h that were vacuum packed at 40°C. In conclusion, the astringency removal condition of Daebong persimmon was good after being steeped on 1% salt solution for 9 h at 40°C.
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탄력밴드 운동프로그램이 여성노인의 신체기능에 미치는 효과
김석환,노준희,Kim, Seok-Hwan,No, Jun-Hee 대한고유수용성신경근촉진법학회 2011 PNF and Movement Vol.9 No.4
Purpose : This study is to identify the effect of a thera-band exercise program on the physical function of elderly women. Methods : The subjects included 54 elderly women who participated in the program at J Senior Welfare Center in Jeollabuk-do. They were divided into two groups, 30 elderly women of control group and 24 of experimental group. A thera-band exercise program was conducted to both groups for total eight weeks-three times a week with a 50-minute period. After/before the experiment, the following seven categories were estimated for each subject: cardiopulmonary endurance, lower extremity power, upper extremity power, muscle endurance, flexibility, equilibrium, and agility. Results : There was a significant increase on the physical function of all the subjects in the experimental group and the control one after the experiment. Furthermore, the experimental group showed more meaningful improvement than the control one. Conclusion : On the basis of these findings, the thera-band exercise program contributes the enhancement of physical function of elderly women. Thus, more various physical exercise program should be developed for healthy aging.
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국내산 자포니카와 인디카 품종 찹쌀전분의 호화특성과 분자구조
오송민,노준희,신말식,Oh, Song Min,No, Jun Hee,Shin, Malshick 한국식품조리과학회 2014 한국식품조리과학회지 Vol.30 No.6
Gelatinization properties and the molecular structure of Korean waxy rice starchesisolated from two japonica types, Sinseonchal, and Dongjinchal, as well as an indica type, Hangangchal 1 were investigated. Sinseonchal is preferred cultivar for making Korean traditional rice cakes and cookies. Sinseonchal starch was the highest in crude protein, amylopectin, damaged starch contents, and water binding capacity among the cultivars tested. The initial pasting temperature ($72.75^{\circ}C$), peak (360.54 RVU), breakdown (162.21 RVU) and setback (30.83 RVU) viscosities of Sinseonchal had the highest values (p<0.05). Onset and peak temperatures by differential scanning calorimeter were also the highest in Sinseonchal. The molecular weight of Sinseonchal amylopectin was 5.46 107higher than those of the other cultivars, but its peak height and area were the lowest among them. The amylopectin peak by HPSEC showed a shoulder in the lower molecular weight portion and its relative area decreased in the following order; Sinseonchal > Dongjinchal > Hangangchal 1. On the branch chain length distribution of amylopectin, the proportion of DP13-24 and DP25-36 showed reverse trends, with higher japonica type amylopectin in DP13-24.
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무지방 드레싱의 점도와 안정성에 미치는 저항전분의 효과
송지영,노준희,신말식,Song, Ji-Young,No, Jun Hee,Shin, Malshick 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.3
Purpose: To develop fat-free dressing containing a resistant starch (RS) as a dietary fiber, the viscosity and stability of various type RSes prepared from wheat, maize, potato, rice, waxy rice, and amaranth starches were investigated by using Brookfield viscometer. The shape of RS granule in the dressing during storage was also observed. Methods: The viscosity of fat free dressing with different retrograded RS3 (RS3V) prepared from waxy rice starch with 0.1% lemon vinegar and ascorbate mixed solution had higher RS3 that was maintained constant during storage. Annealing and heating prior to cross-linking, and heating after cross-linking increased RS level of RS4 type starches. Results: The viscosities and stabilities of dressings with RS were different depending on starch sources and RS preparation conditions. The heated RS4 (HRS4) increased in viscosity and stability with RS4 addition. Especially the fat-free dressings with HRS4 prepared from rice and waxy rice starches maintained stability regardless of separation after one month storage with only 7% separation after 6 month storages. The shape of RS4 granule in acidic medium of dressing did not change until 6 months. Conclusion: In this study, RS4 made by the rice and waxy rice starches showed high viscosity and maintained stability of the fat-free dressings during storage.
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