아밀로오스 함량을 조절한 탈지 쌀전분겔의 노화특성

백만희,이신경,김정옥,신말식,김성곤,김광중,이상규 한국식품과학회 1996 한국식품과학회 학술대회 Vol.1996 No.1

세정수로부터 쌀단백질 분리 및 용해도 향상방법 연구

백만희,문세훈 한국식품조리과학회 2023 한국식품조리과학회지 Vol.39 No.2

Purpose: This study evaluated a method for separating soluble rice protein (RP) from rice washing water and improving the water solubility of the obtained rice protein to increase its availability. Methods: RP can be obtained from the soluble fraction of the rice washing water. Sodium alginate (SA), Tween 80 (TW80), and whey protein isolate (WPI) were added to improve the water solubility of RP. Rice bran protein (RBP) was also obtained using the same method. The yield and characteristics of the soluble RP and RBP were compared. Results: SDS-PAGE analysis confirmed that the proteins isolated from rice and rice bran washing water were albumin and globulin, which were water-soluble rice protein fractions. The yield of soluble rice protein was 29 times higher in RBP than in RP. The water solubility of RP was significantly increased by adding TW80 and WPI, with TW80 being the most effective. Conclusion: Based on the results of this study, this method could be applied to food manufacturing using water-soluble rice protein to improve solubility by adding additives to proteins separated from washing water.

미강 단백질 첨가 브라우니의 특성 연구

백만희,이경애,문세훈 한국식품조리과학회 2023 한국식품조리과학회지 Vol.39 No.1

Purpose: Low-gluten brownies were prepared by partially replacing wheat flour with varying amounts of rice bran protein (RBP; 0, 10, 20, 30, and 40% (w/w)), and their characteristics were examined. Methods: The viscosity of the brownie batters was measured using a viscometer, the textural properties were evaluated using a texture analyzer, and Hunter color values were determined using a colorimeter. In addition, brownie appearances were evaluated visually. Results: Results of the viscosity measurement revealed that compared to the control group, the change in the brownie batter viscosity was minimal when RBP was added at 30% or less, but was significantly lower with 40% RBP addition. Increasing amounts of RBP resulted in decreased hardness, cohesiveness, and chewiness, but with no significant difference between samples, indicating that there was almost no change in texture with RBP supplementation. No differences were observed in the appearance of brownies, and no significant differences were obtained between samples in their L, a, and b values. Conclusion: Our results indicate that substituting wheat flour with less than 30% RBP, produces low-gluten and protein-enriched brownies without affecting the overall desired brownie qualities.

단백질 강화 두부 스테이크의 특성 연구

백만희,이경애,문세훈 한국식품조리과학회 2022 한국식품조리과학회지 Vol.38 No.1

Purpose: Protein enriched tofu steaks were prepared by adding rice protein(RP; 0, 3, 6, or 9%(w/w)) or wheat gluten(WG; 0, 3, 6, or 9%(w/w)), and their characteristics were examined. Methods: Steaks were prepared by partially replacing breadcrumbs with RP or WG. Textural properties were evaluated using a texture analyzer, Hunter color values were determined using a colorimeter, and steak appearances were evaluated visually. Results: As regards RP enriched tofu steaks, hardness increased with the amount of RP added, but cohesiveness, springiness, and chewiness decreased, and steaks containing 9% RP showed the largest decreases(p<0.05). For WG enriched steaks, hardness, cohesiveness, springiness, and chewiness increased with the amount of WG added. Notably, when 9% WG was added, significant increases were observed in all measurements(p<0.05). Furthermore, on adding RP, internal structures of steaks became softer and steaks were easier to chew, whereas adding more WG caused internal structures to become harder and more difficult to chew. When ΔL, Δa, and Δb values before and after baking were compared, tofu steaks enriched with RP or WG were darker brown than controls presumably because of their higher protein contents and more Maillard reactions during baking. Conclusion: Since WG is known to induce allergic reactions in some individuals, we recommend using RP rather than WG to prepare protein-enriched tofu steaks at a level of up to 6%(w/w).

쌀단백질 첨가와 펀칭시간이 호박인절미의 노화에 미치는 영향

백만희,정세민,전수진,문세훈 한국식품조리과학회 2024 한국식품조리과학회지 Vol.40 No.3

Purpose: This study examined the effects of rice protein (RP) addition on the retrogradation of pumpkin injeolmi during storage and the impact of punching time during injeolmi preparation on the rate of retrogradation. Methods: Pumpkin injeolmi was prepared by adding 0%, 1%, 3%, and 5% RP to wet glutinous rice flour containing dried pumpkin. After steaming, twelve types of samples were made by varying the punching time: No punching (NP), punching for 5 min (P5), and punching for 10 min (P10). The changes in the retrogradation characteristics of samples during storage were measured using a texture analyzer (TA), x-ray diffraction (XRD), differential scanning calorimetry (DSC), and scanning electron microscopy (SEM). Results: According to the hardness values measured using TA, retrogradation increased from the second day of storage for all samples. However, as the RP amount increased, lower hardness values were observed compared to the control group, most notably with RP 5% addition regardless of punching, indicating a pronounced anti-retrogradation effect. XRD of the NP samples showed that an increase in RP addition led to a decrease in relative crystallinity, indicating a delayed retrogradation of injeolmi. The DSC results showed that melting enthalpy values declined with RP addition, indicating diminished recrystallization relative to the control group. SEM indicated that pore size became more uniform than the control, and the walls of the mesh structure thickened as RP addition increased, forming a complete gel structure, corroborating the retrogradation inhibition. Conclusion: These results confirmed that RP can be used as a retrogradation inhibitor in injeolmi. In particular, adding 5% RP without punching could improve product quality during storage and extend shelf life, potentially serving as the optimal manufacturing condition for injeolmi production.

찹쌀과 멥쌀 아밀로팩틴겔의 저장에 따른 변화

백만희,신말식 한국식품과학회 1996 한국식품과학회 학술대회 Vol.1996 No.1

저장온도에 따른 쌀가루 겔의 노화속도

김정옥,신말식,백만희 全南大學校家政科學硏究所 1996 生活科學硏究 Vol.6 No.-

Nonwaxy rice flour gels (50% water content) were stored at -18, 20 and 4℃ during 1, 3, and 6 days. Degree of retrogradation of nonwaxy rice flour gels was determined by α-amylase-iodine method and retrogradation rate was analyzed in Avrami equation. Avrami exponent, rate constant and time constant of 50% nonwaxy rice flour gels were 0.17∼0.21, 0.01∼0.12 day-¹and 8.09∼129.87 days, respectively. Retrogradation rate of nonwaxy rice flour gels was decreased -18℃> 20℃> 4℃

쌀단백질을 첨가한 만두피의 특성 연구

백만희 ( Manhee Baek ),이경애 ( Kyong-ae Lee ),문세훈 ( Saehun Mun ) 한국식품조리과학회(구 한국조리과학회) 2021 한국식품조리과학회지 Vol.37 No.1

Purpose: To manufacture dumpling shells with enhanced protein, dumpling shells were prepared with rice protein (RP; 0, 1, 2, 4 and 6% (w/w)) or rice flour (RF; 0, 12.5, 25, 50 and 75%(w/w)) and the characteristics were investigated. Methods: Dumpling shells were prepared by partially replacing wheat flour with RP or RF. The textural properties of dumpling shell dough were analyzed using a texture analyzer. The microstructure was examined by scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM). The appearance of dumplings before and after cooking at 180℃ for 15 min using an air fryer was evaluated. Results: The hardness and chewiness increased significantly as the RP added increased, but the adhesiveness decreased significantly with RP 4% and 6% added (p<0.05). In the case of dumpling shells replaced with RF, hardness, chewiness, cohesiveness and springiness increased significantly with the addition of RF 50% or more, while the adhesiveness decreased significantly with the addition of RF 75% (p<0.05). The microstructure of dumpling shells with RP formed a large circular continuous three-dimensional network filled with starch particles, and the network structure appeared to be maintained until RP 4% was added, but it was torn when RP 6% was added. The irregular network structure was maintained until the addition of RF 50%, but the network structure was not formed properly when RF 75% was added. Conclusion: To manufacture protein-enhanced dumpling shells, it was more efficient to add protein in the form of RP rather than RF and cooking effects using an air fryer are desirable when RP 4% or more is added.

수침에 의한 변형 고구마 전분의 이화학적 특성

백만희(Man-Hee Back),신말식(Mal-Shick Shin) 한국식품과학회 1993 한국식품과학회지 Vol.25 No.6

콩가루의 대체수준이 만두피의 이화학적 특성 및 관능적 특성에 미치는 영향

백만희 ( Manhee Baek ),문세훈 ( Saehun Mun ),이경애 ( Kyong-ae Lee ) 한국식품조리과학회(구 한국조리과학회) 2021 한국식품조리과학회지 Vol.37 No.2

Purpose: This study examined the effects of wheat flour substitution with soybean flour on dumpling shells. Methods: Dumpling shells were prepared with 0, 5, 10 and 15% soybean flour. The physicochemical, textural and sensory characteristics were then investigated. The microstructure of the dumpling shell dough was examined by confocal laser scanning microscopy(CLSM). Results: The gluten contents decreased with increasing the level of soybean flour replacement. Small gabs and irregular distribution of the gluten proteins were visible in the CLSM micrographs. Color determination indicated that the soybean flour made the dumpling shell darker and more yellowish. The textural hardness and chewiness decreased with soybean flour addition. Soybean flour substitution in dumpling shell did not affect the overall acceptability. Conclusion: Soybean flour can replace up to 15% wheat flour without decreasing the overall acceptability.