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서정식(Chung Sik Suh),김성곤(Sung Kon Kim) 한국응용생명화학회 1995 Applied Biological Chemistry (Appl Biol Chem) Vol.38 No.4
The influence of dry-heat treatment(130∼220℃) on the gelatinization and rheological properties of corn starch(11.4% moisture) was examined. The enthalpy of gelatinization measured by differential scanning calorimetry decreased above 190℃. The viscosity of starch by alkali gelatinization increased as the heating temperature riled. All the values including peak viscosity on amylograms and shear stress, apparent viscosity, consistency index and yield stress of thermal-gelatinized starch dispersion showed decreasing tendencies with increasing of heating temperature from above 170℃ compared with those of raw starch. The apparent viscosity and yield stress of all the samples thermal-gelatinized at 90℃ were increased considerably with process of gelatinization time and especially their rapid increase at the early stage was observed in the 190℃ sample. But all the rheological parameters of 220℃ sample recorded very low values compared with those of the others.
서정식(Chung-Sik Suh),이애랑(Ae-Rang Lee) 한국식품영양과학회 1989 한국식품영양과학회지 Vol.18 No.4
우리나라 장려콩 2품종(장엽과 황금)을 대상으로 흡습 및 조리성질을 조사하였다. 시료콩을 상대습도 33~86%, 온도 16℃에서 125시간 저장할 때 상대습도 33%와 44%에서는 탈습, 그 이상의 저장습도에서는 흡습현상을 보여주었다. 흡습속도는 저장시간에 따라 크게 감소하였으며, 그 절대값은 저장습도가 높을수록 컸었다. 저장시간과 흡습속도와의 관계는 흡습속도식 log(dw/dt)=b logt+loga(여기에서는 w는 수분함량, t는 시간, b와 a는 상수)에 잘 적용되었으며, 식에서 구한 수분함량과 실측치는 일치하였다. 한편 106~121℃의 온도에서 증자후 최대절단력으로 조리도를 비교한 결과 증자온도의 상승에 따라 일정한 조리도에 도달하는 시간은 대수적으로 감소하였다. 일정한 조리도를 나타내는 온도-시간과의 관계로부터 구한 z-값은 장엽콩이 13.3℃, 황금콩이 12.8℃이었다. Moisture sorption and cooking properties of two varieties of Korean soybean(Jangyup and Whangkeum) were studied. When soybean was stored under the various relative humidities (RH) of 33-86% at 16℃ for 125hours, its sorption behaviors were divided into two : desorption at the RHs of 33 and 44% and adsorption at the RHs of above 55%. The sorption rate was decreased rapidly during storage. In comparisons with only storage humidities, the sample stored at higher RH held the higher sorption rate. The relationships between storage time and sorption rate were applied well to the equation, log dw/dt= b log t+log a, where w is the moisture content(%, db), t is time(hour) and a and b are the parameters which were calculated from the experimental data. The calculated moisture contents from the equation agreed well with the measured moisture contents. On the other hand, the cooking degrees of soybean which was steamed in an autoclave at 106-121℃ were compared by the maximum cutting forces. The cooking time to attain the same degree of cooking decreased logarithmically as the cooking temperature increased. The z-values which were calculated from the time-temperature combinations that gave the same degree of cooking for Jangyup and Whangkeum were 13.3℃ and 12.8℃ respectively.
일광(日光) 노출(露出)이 고추 가루의 탈색(脫色)에 미치는 영향
전재근,서정식,Chun, Jae-Kun,Suh, Chung-Sik 한국식품과학회 1980 한국식품과학회지 Vol.12 No.2
고추 가루 저장(貯藏) 시(時) 일광(日光) 노출(露出) 하(下)에서 일어나는 표면적색소(表面赤色素)의 탈색(脫色) 현상을 일사량(日射量), 고추의 건조(乾燥) 방법(方法), 고추 가루의 입도(粒度), 수분(水分) 활성도(活性度) 및 광(光) 파장(波長)등의 제반 인자(因子)들과 관련하여 연구하여 다음과 같은 결과를 얻었다. 1. 고추 가루를 일광(日光)에 노출시킬 때 고춧가루의 표면색(表面色)은 적색소(赤色素) 보지솔(保持率)(잔존(殘存) capsanthin 함양(含量)/초기(初期) capsanthin 함양(含量)이 0.5에 이를때 까지 급격히 감소되었으며 그후에는 완만한 감소 현상을 보였다. 2. 일정한 광량(光量)을 조사(照射)할 때 고추의 건조 시간이 길었던 고추 가루와 입자가 작은 것일수록 탈색 현상이 심하였다. 3. 일광 탈색 현상에 고추가루의 수분 활성도의 영향이 뚜렷하였으며 $a_w$값이 0.5이하(以下)에서는 그값이 낮을수록 탈색 반응이 촉진되었으며, $a_w$이 0.5이상에서 는 별로 큰 변화를 나타내지 않았다. 4. 광(光) 파장(波長)이 짧을수록 탈색 반응을 촉진하였다. 따라서 고춧가루의 적색소(赤色素) 보존(保存)을 위해서는 적색(赤色) 포장 필름을 사용함이 바람직하다. The red color bleaching phenomena of red pepper powder by the exposure to sun light were studied on the various factors such as drying methods of pepper and the storage conditions of pepper powder, relative humidities, particle sizes, and the amounts and qualities of light. The surface color of red pepper was rapidly bleached by the successive daily exposures until the color retention value (capsanthin remained/original capsanthin content) reached to 0.5, while that of dark storge showed a negligible change. The color changes were related with the cumulative solar energy at various water activities $(a_w)$. As decreasing $a_w$ below 0.5, the bleaching reaction was highly accelerated, and thereafter was slowly progressed. Sun lights transmitted by red-, yellow- and blue-gelatin filters, respectivly, bleached in different degrees and at the shorter wavelength light, the more color bleaching occurred. From this fact a red colored package film could be effectivly used for the color preservation purpose in the red pepper storage.
참깨 開花ㆍ登熟에 關한 硏究11, 草型 別 發育에 따른 光合成 및 關聯 特性 差異
Chui Whan Kang(姜哲煥),Byung Chan Chung(鄭柄贊),Jung Sik Suh(徐貞植) 한국육종학회 1994 한국육종학회지 Vol.26 No.3
Studies were performed to investigate the difference in photosynthesis and related characteristics according to different plant types;growth stage and leaf position in sesame. Three different plant-type varieties were selected from Korean recommended sesame cultivars and used as materials. Average photosynthesis during whole growing period was 1.64 CO₂ ㎎/d㎡/hr. Few-branched type variety “Kwangsankkae” showed 2.006 CO₂ ㎎/d㎡/hr which was the highest one among three plant types. Upper part leaves at maturing stage showed the highest photosynthesis and the next followed with the order of middle part leaves at maturing stage;and leaves of seedling stage. Average chlorophyll content of single leaf through the whole growing period was 3.31 ㎎ per 100㎠ of leaf area(LA) and was highest in few-branched type variety “Kwangsankkae”. Upper part leaves at maturing stage showed the highest chlorophyll content of 4.39 ㎎/100 LA. Average area of single leaf through the whole growing period was 16.5㎠. Middle part leaves at maturing stage in branched type variety “Hansumkkae” showed the highest chlorophyll content among plant types and growing stages. Average specific leaf weight(SLW) during the growing period was 0.0033. The upper part leaves at maturing stage in branched type variety “Hansumkkae” revealed the heaviest one. Average specific leaf area(SLA) during whole growing period was 275 and was highest in the leaves of non-branohed type variety “Danbaeckkae” at seedling stage. Dry weight ratio;SLW and chlorophyll content were positively associated with photosynthesis;while leaf area;fresh and dry leaf weight were negatively correlated with photosynthesis.
서지형(Ji-Hyung Seo),정용진(Yong-Jin Jeong),서정식(Chung-Sik Suh) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.4
일반 시판 개량메주 이외에 Aspergillus속 균주로 생산된 곰팡이성 개량메주 및 Bacillus속 균주로 생산된 세균성 개량메주로 각각 담금한 사과고추장의 숙성중 품질 특성에 대해 조사하였다. 총유리당 함량은 사과고추장(Ⅱ)가 발효 10주에 22.43 %로 가장 높았으며, 사과고추장(Ⅲ)은 유리당의 구성에서 glucose비율이 현저히 높았다. 총 유리아미노산 함량은 사과고추장(Ⅰ)에서 107.53~401.52 ㎎%, 사과고추장(Ⅱ)에서 108.69~441.19 ㎎% 사과고추장(Ⅲ)에서 106.82~423.28 ㎎%였으며, aspartic acid와 glutamic acid가 높은비율이었다. 견고성과 부착성은 사과고추장(Ⅰ)에서 높은 경향을 나타내었으나 거침성은 3종의 사과고추장간에 차이가 거의 없었다. 사과고추장의 맛이나 색상에 대해서는 유의적인 차이가 없었으나, 향 및 전반적인 기호도는 사과고추장(Ⅲ)에서 가장 높은 점수를 얻었다. Three kind of apple kochujangs were prepared using different commercial meju (normal commercial product, two commercial product from Aspergillus sp. and Bacillus sp.) and investigated about characteristics. The contents of total free sugar were the highest, 22.43% in apple kochujang (Ⅱ) after 10 week fermentation. The glucose was specially high ratio in apple kochujang (Ⅲ). The contents of total amino acid were 107.53~401.52 ㎎% in apple kochujang (I), 108.69~441.19 ㎎% in apple kochujang (Ⅱ) and 106.82~423.28 ㎎% in apple kochujang (Ⅲ). From the sensory evaluation after 12 weeks, the scores for flavor preference and total acceptability were the highest in apple kochujang (Ⅲ). There was no significant difference for taste and color in apple kochujangs.
재래식 간장의 한외여과시 공급액의 주입속도와 잔류액의 용량감소율이 간장의 투과유속, 미생물균체 및 성분저지율에 미치는 영향
권광일(Kwang-Il Kwon),이종구(Jong-Gu Lee),최종동(Jong-Dong Choi),정현채(Hyun-Chae Chung),임무혁(Moo-Hyeong Im),김기주(Ki-Ju Kim),김우성(Woo-Seong Kim),성준현(Jun-Hyun Sung),권오준(O-Jun Kwon),김영지(Young-Ji Kim),서정식(Chung-Sik Suh 한국식품과학회 2003 한국식품과학회지 Vol.35 No.1
오이 추출물에 존재하는 Superoxide Dismutase의 열안정성
김은애(Eun-Ae Kim),김기남(Gi-Nahm Kim),길지은(Ji-Eun Kil),이민경(Min-Kyung Lee),김석환(Suk-Hwan Kim),서정식(Chung-Sik Suh),박인식(Inshik Park) 한국식품영양과학회 1999 한국식품영양과학회지 Vol.27 No.6
오이속의 조효소액에 존재하는 Superoxide dismutase(SOD)활성의 pH 안정성은 pH 8.0에서 가장 안정하였고 pH5.0~9.0 사이의 범위에서는 비교적 안정하였다. 최적 온도는 25℃였고 열 안정성은 60℃까지는 안정하였다. 100℃에서 5분간 보관하였을 경우에는 12%만이 남아있었다. 오이에 존재하는 SOD 활성이 섭취 후에도 안정한가를 확인하기 위한 실험에서는 위속의 pH와 동일하도록 오이속의 조효소액의 pH를 2.0으로 변형시킨 후 36.7℃에서 3시간 동안 보관 후에 잔존활성이 10%였고, 장내의 환경인 pH 7.0으로 바꾸어 6시간 동안 둔 후 잔존하는 SOD의 활성은 25%로 활성이 증가되었다. 다양한 열처리 후에 잔존하는 오이의 SOD활성은 오이속은 데치기에서(끓는 물에서 2분) 25%, 껍질은 찌는 동안에(3분) 53%, 그리고 속과 껍질로 분리하지 않은 오이는 데치기에서 27%의 활성잔존률을 보였다. 4℃에서는 20일간 보관한 후에 오이속의 조효소액은 81%활성이 있었고, 30℃에서는 17%의 활성이 남아 있었다. 투석한 결과 SOD의 활성은 변화가 없었으므로 오이속에 존재하는 SOD는 적어도 분자량이 12,000 이상의 물질로 추정된다. The superoxide dismutase(SOD) in peeled pericarp of cucumber was most stable at pH 8.0 and relatively stabe between pH 5.0 and 9.0. The enzyme was stable up to 60℃ and retained 12% by heat treatment at 100℃ for 5 min. At pH 2.0, the peeled pericarp enzyme activity was decreased to 10% by incubation for 3 hrs. However, the enzyme activity was increased above 25% after incubating the enzyme at pH 7.0 for 6 hrs. Retention of SOD activity in cucumber by various heating methods was also measured. The residual SOD activities of peeled pericarp and whole cucumber was estimated to be 25% and 27% after blanching (2 min), respectively. The skin enzyme retained 53% of its activity after steaming (3 min). When the peeled peri carp enzyme was incubated at 4℃ for 20 days, the enzyme activity remained about 81%. However, when the enzyme incubated at 30℃ for 20 days, the peeled pericarp enzyme activity decreased to 17% of its original activity. The enzyme activity of peeled pericarp cucumber was not changed after exhaustive dialysis for 3 days, which indicated that the SOD activity in cucumber seems to have molecular weight above 12,000.