운동이 일부 남녀 대학생들의 혈청과 뇨중 칼슘, 마그네슘 및 아연함량에 미치는 영향

임상선,김형락,차연수,안창범,정복미 여수대학교 1997 論文集 Vol.11 No.2

This study investigated the effect of regular exercise on mineral status in college students. Mineral status for calcium, magnesium, and zinc was evaluated prior to beginning the study and again after 35 days of exercise training for 30 minutes per day. The results obtained were summarized as follows: 1) Serum concentrations of calcium and magnesium were decreased in female subjects but were not affected in males. 2) Urinary excretion of calcium and magnesium was significantly increased in male subjects but unchanged in females. 3) Serum and urinary zinc concentrations were not affected in either male or female subjects. These results suggest that regular exercise may have different effect on calcium and magnesium in humans, depending on gender.

일부 여대 신입생들의 영양상태 평가에 관한 연구

정복미 숙명여자대학교 대학원원우회 1986 원우논총 Vol.4 No.-

The purpose of this study was to evaluate the nutritional status of a group of female college students in Korea. Physical measurements, biochemical measurements and a survey on food habits were conducted on the subject of Sookmyung Women's University freshmen. The results were summarized as following: 1. Mean age, height and weight of the subjects were 17.8 ± 0.85 years old, 158. 2 ± 4.86 cm and 52.3 ± 6.39 kg respectively. 2. Mean value of relative weight was 33.1, relative chest girth was 51.6, relative sitting height was 54.5 and kaup index was 2.1. In view of these results, the subjects were in good physical status. 3. Mean arm skinfold thickness value of subjects was 18.7 ± 4.69 mm, mean abdomen skinfold thickness was 22.3 ± 6.70 mm, mean % body fat was 20.4% and body density was 1.0513 ± 0.0129 g/ml. 4. There was high correlation between arm skinfold thickness and arm circumference (P ≤ 0.001, r = 0.6263), abdomen skinfold thickness, body weight, in decreasing order. There was high correlation between abdomen skinfold thickness and body weight ( p ≤ 0.001, r = 0.5863), arm circumference and height, in decreasing order. 5. Mean arm muscle circumference was 17.7 cm, mid-arm area was 45.5 cm^2, arm muscle area was 19.4 cm^2 and total body muscle mass was 13.0 kg. 6. Urinary glucose was found in 10 students in the first examination, but in the second examination, only 5 students had urinary glucose excretion. 7. Mean value of urinary sodium and potassium excretion was 119.8 mEq/g creatinine, 12.1 mEq/g creatinine, respectively and ratio of Na/K was 9.9. 8. Mean systolic blood pressure of subjects was 112.1 ± 11.8 mmHg and mean diastolic blood pressure was 72.2 ± 9.8 mmHg. 9. Correlation analysis showed that systolic and diastolic blood pressure had significant positive correlation with body weight (p ≤ 0.001, r = 0.2450), arm circumference, height, in decreasing order, but had negative correlation with sodium and potassium excretion.

늙은 호박의 첨가비율을 달리하여 제조한 양갱의 영양성분

정복미 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.6

This study was performed to investigate the nutritional components of yanggeng prepared with different amounts of pumpkin. Three yanggeng products were made, consisting of 87 (sample A), 90 (sample B) and 93% (sample C) pumpkin paste, with the addition of agar, sugar, corn syrup and salt. The amino acids, vitamin E, sugars and mineral contents of the yanggeng were also examined. With regard to the amino acids content of the pumpkin yanggeng those of glutamic and aspartic acid were the highest in all three products. The vitamin E concentration was significantly higher in sample C than those in samples A and B. The glucose and galactose contents were higher in sample C than in samples A and B, whereas the fructose and lactose contents were higher in sample A than in samples A and B. The calcium, magnesium, potassium and sodium contents were higher in sample C than in the other two samples, whereas the zinc and manganese contents were higher in sample A than the other two samples. The potassium content of the pumpkin yanggeng was the highest of the tested minerals.

굴향미제 개발을 위한 자숙굴 조직의 분해조건

김형락,안창범,정복미 여수대학교 1998 論文集 Vol.13 No.2

수산천연물 향미제 개발을 목적으로 비교적 단백질 함량이 높은 굴을 대상으로 시판되는 Protamix를 이용하여 단백질의 가수분해 조건에 관하여 검토하였다. 자숙굴 조직중에 함유되어 있는 glycogen을 분해하기 위하여 0.1% amylase mixture를 사용한 결과 반응 1시간 내에 대부분의 glycogen이 분해되었다. Protamix 농도에 따른 자숙굴의 분해를 분석한 결과 기질에 대하여 1.67%가지의 효소에 의하여 분해도가 증가하였으나, 그 이상의 농도에서는 분해도의 증가는 미미하였다. 굴 조직의 분해는 pH 7.5와 8.5의 조건에서 많이 일어났으며, 그 다음으로 조직자체의 pH인 5.8 그리고 4.5와 9.5에서의 분해는 중성영역에서의 분해에 비해 50%정도였다. Protamix에 의한 자숙굴의 분해는 65℃에서 최대로 일어났으며, 반응온도가 낮을수록 분해도는 낮게 나타났다. 1.67%의 Protamix를 이용하여 pH 7.5, 65℃에서 4시간동안 분해한 결과 유리아미노산의 함량은 4.2배로 증가하였다. Conditions for hydrolysis of cooked oyster tissue by amylase mixture and Protamix were determined for the preparation of oyster favoring agent. Glycogen in oyster tissue was completely hydrolyzed by 0.1% amylase mixture (α-amylase: glucoamylase=1 : 10) within 1 hr reaction at 50℃. Protein hydrolysis was proportionally increased with the enzyme concentration, however, hydrolysis was slightly increased over 1.67% of enzyme concentration. Oyster protein was well hydrolyzed at pH 7.5 and 8.5, however, that was not much hydrolyzed at acid and alkaline pH range. Optimum hydrolytic temperature was identified at 65℃ and hydrolysis was increased with the increment of reaction temperature. Amount of free amino acid after Protamix treatment was increased to 4.2-fold compared to cooked oyster tissue.

여수지역의 3년간의 물가추이조사 : 일반상용식품을 중심으로 with commercial foods as the central figure

정복미,안창범,김형락 여수대학교 1998 論文集 Vol.12 No.2

This study was performed to investigate the trend of consumer prices of commercial foods for 3 years at some retail stores in Yosu area. The prices of most foodstuffs have been increased every year except some vegetables, fishes, shellfishes, and dried fishes. The price increment in this year was greater than 96 and 97 year. As a result of comparative prices at 3 retail stores in Yosu area, meats and vegetables in agricultural cooperative, seasonings in C-marts and fruits in S department stores were cheaper than other item in counterparts. Consumer price index of foodstuffs was estimated to be 103.9 in 1996, 107.9 in 1997 and 116.7 in 1998 in Korea. Therefore, housekeepers must thrift to reduce living expenditure to overcome IMF peridos.

오징어 첨가유무에 따른 스낵의 물성과 영양성분의 비교

안창범,정복미,김정환 여수대학교 1999 論文集 Vol.14 No.2

본 연구는 single crew extruder를 이용하여 적절한 조건 (15.76% feed moisture, 160℃ process temperature, 170 rpm screw speed)에서 오징어를 첨가한 스낵과 첨가하지 않은 스낵을 제품화하여 두 제품의 물성과 영양적 특성을 비교하고자 하였다. 두 제품의 shear force, expansion ratio및 bulk density를 측정한 결과 두 제품사이에 유의적 차이는 나타나지 않았으며, hunter color의 측정에서 L value(명도)는 오징어를 첨가하지 않은 제품이 첨가한 제품에 비해 유의적으로(P<0.05)높게 나타난 반면, a value(적색도)는 오징어를 첨가한 제품이 첨가하지 않은 제품에 비해 유의적으로 (P<0.05)높게 나타났다. 두제품의 일반성분을 비교 분석한 결과 수분,단백질 지방, 회분 모두 거의 차이가 없었으며, 특히 지방함량이 0.2%로 아주 낮았다. 아미노산 조성을 측정한 결과, 총 아미노산 함량은 오징어를 첨가한 제품에서 약간 높게 나타났으며, Aspartic acid, Valine, Isoleucine, Phenylalanine, Histidine를 제외한 구성 아미노산 역시 오징어를 첨가한 제품이 첨가하지 않은 제품에 비해 약간 높은 경향은 보였다. Raw squid (additive or non-additive), defatted soy flour and rice flour mixtures were extruded in a single-screw extruder. Physical properties of the two products were measure and also proximate analyses were performed. Shear force, expansion ratio, bulk density and hunter color value were not significantly different between th two products. Hunter color L value of squid non-additive snacks was significantly higher than squid additive snacks and on the other hand a value of squid additive snacks was significantly higher than squid non-additive snacks. Water, protein, lipid and ash content of two extrudates were similar. Amino acid composition was showed a high tendency in squid additive snacks compared with squid non-additive snacks.

강원지역 주민들의 두부 및 대두가공품 이용실태

김은실,정복미 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.1

This study was carried out to investigate the frequency of use, knowledge, purchasing, and degree of perception of processed soybean by residents in the Kwangwon area of Korea. The frequency of use of soybean curd was once per 4~6 days(37.9%), once per 2~3 days(31.9%), once per ten days(25.3%) and everyday(4.9%). The degrees of knowledge about soybean curd were a little(56.0%), interest(16.5%), much(14.8%) and no interest(12.7%). 73.9% of respondents had no experience of preparation soybean curd. The frequency of places for the intake of soybean curd were home(83.5%), restaurant(8.8%), tofu restaurant(5.6%) and the others(2.1%). The frequency of places for purchasing of soybean curd were supermarket(59.5%), market(25.0%), the others(9.9%) and department store(5.6%). The degrees of perception of soybean curd types were soybean curd(100%), uncurdled soybean curd(93.7%), soft soybean curd(64.7%), bun soybean curd(15.7%) and seaweed soybean curd(5.2%). The experience on the use of processed soybean of the respondents was highest for soybean curd(98.6%), followed by bean sprouts, soybean paste, soy sauce, soybean oil, soy flour, residue of soybean curd, soy milk, in that order. The most frequent intake experiences of soybean processed products of the subjects were beanpaste pot stew(96.8%), followed by tofu pot stew, tofu and kimchi pot stew, uncurdled bean curd pot stew, bean mixed rice, grilled tofu, in that order.

미역첨가 급식이 흰쥐의 단백질 대사에 미치는 영향

高鎭福,鄭福美,崔味愛 新羅大學校 1991 論文集 Vol.31 No.1

This study was designed to observe the effect on the body protein metabolism by feeding mixed diests of Undaria Pinnatifida(U.P) powder. Adult male rats of Spraque-Dawley strain were divided into four diet groups : one control diet and the other three diets in which U.P powder were mixed with the control diet at the rate of 1%, 2% and 3% respectively. The results of the above observation were as follows: 1. Blood hematocrit and hemoglobin concentrations in 1%, 2%, 3% group were respectively not different with control group. 2. Total nitrogen of liver in 2% U.P. group was significantly higher than that in 1%, U.P. group (P<0.01). 3. Total protein, albumin concentrations and albumin/globulin ratio in serum were not influence by feeding U.P. 4. Urea nitrogen, creatinine, calcium and iron values in serum were not different in 1%, 2%, 3% U.P. group with control group

늙은 호박의 혼합비율을 달리하여 제조한 호박양갱의 품질 특성

최은미,정복미 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.2

This study was performed to investigate the quality characteristics of yanggeng prepared with different ratios of pumpkin, Yanggeng was prepared with three concentrations of pumpkin paste, 87% (sample A), 90%(sample B), and 93%(sample C), to which was added agar, sugar, millet jelly and salt. Proximate composition, Hunter's color, texture profile analysis and sensory evaluation of yanggeng were examined. Lightness of pumpkin yanggeng increased with increasing pumpkin content. In the texture profile analysis, the hardness, cohesiveness and springiness of sample A were significantly higher than those of the other products. The gumminess of sample C was the highest, followed in order by A and B. The tendency of the pumpkin yanggeng to fracture increased with decreasing pumpkin content whereas the elasticity decreased. In the sensory evaluation, the color and taste scores of sample B were significantly higher than those of A and C. Also the overall acceptability of sample B was the highest of the three products.