http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
최애진 ( Ae Jin Choi ),지호균 ( Ho Kyun Jee ),고보성 ( Bo Sung Ko ),김양하 ( Yang Ha Kim ),이수정 ( Soo Jeong Lee ),김철진 ( Chul Jin Kim ),조용진 ( Yong Jin Cho ),김종태 ( Chong Tai Kim ) 한국산업식품공학회 2009 산업 식품공학 Vol.13 No.3
Water soluble polysaccharides (WSP) and arabinogalactan of Portulaca oleracea L. (POL) were increased after extrusion and commercial cellulase treatment. Arabinose and galactose content increased more about 1.5 times than those of raw POL, and rhamnose also increased about 2.6 times in WSP. High molecular weight fraction (I) of POL depending on extrusion condition including Ext I, Ext II and Ext III degraded into low molecular weight fraction (II) about 37, 29, and 26%, respectively, ranged from 67,000-69,000 Da of molecular weight. Especially, the molecular weight and composition of WSP with extruded, were increased from 9 to 13% in low molecular weight fraction, compared to those of raw POL. Solubilization and degradation of polysaccharides were a directly propotional to specific mechanical energy in POL extrusion. WSP obtained by extrusion at Ext I and Ext II were found to be effective antioxidants in different in vitro assays with regards to 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and Trolox equivalent antioxidant capacity (TEAC). However, these results suggest that WSP obtained using extrusion and subsequent enzymatic treatment may be an effective method to produce arabinogalactan from POL and be used as a functional food ingredients.
응급실 간호사의 직무배태성과 감성지능이 이직의도에 미치는 영향
최애진 ( Ae Jin Choi ),강숙정 ( Sook Jung Kang ) 이화간호과학연구소 2023 Health & Nursing Vol.35 No.1
Purpose: The purpose of this study was to examine the impact of emergency room nurses’ job embeddedness and emotional intelligence on turnover intention. Methods: A total of 178 emergency room nurses providing direct bedside care to patients at a university hospital was included in this study. Data collection was conducted using online surveys and was analyzed through descriptive statistics, t-test, one-way ANOVA, Scheffē test, Pearson’s correlation coefficient, and hierarchical multiple linear regression. Results: The results revealed that both salary (β=-0.164, p=.029) and job embeddedness (β=-3.394, p=<.001) were significant predictive factors for turnover intention. Conclusion: These findings demonstrate that higher job embeddedness led to lower turnover intention, suggesting that the turnover intention of ER nurses can be lowered by increasing their job embeddedness. There should be efforts to enhance job embeddedness within the organization by improving the working environment and offering reasonable compensation for work and fair opportunities for promotion and self-development.
김미진 ( Mi Jin Kim ),양희선 ( Hee Sun Yang ),김지영 ( Ji Yeong Kim ),최정숙 ( Jeong-sook Choe ),최애진 ( Ae-jin Choi ) 한국산업식품공학회 2023 산업 식품공학 Vol.27 No.2
This study selected the optimal conditions for enzyme treatment that can promote the extraction of functional components from Salvia plebeia (SP) and confirmed solubilization characteristics, functional component contents, and applicability evaluation in pilot-scale, antioxidative, and anti-inflammatory activity. The optimal conditions of pectinase, 1%, and 2 h (P) were determined through the enzyme treatment of SP. The water-soluble index and total polyphenol content were the highest in P compared to 100oC reflux condition for 2 h (CON). Component analysis performed using liquid chromatography-mass spectrometry revealed that flavonoid contents were increased 6.6-9.5 times in the P compared to CON. There was no difference in component content when comparing the measurement lab-scale and pilot scale. CON and P indicated cytoprotective effect against H2O2-induced RAW 264.7 cells. CON and P pre-treatment also reduced the production of nitric oxide and proinflammatory cytokines in LPS-induced RAW 264.7 cells. Furthermore, P showed higher antioxidant and anti-inflammation activities than CON. These results suggested that P has a higher concentration of bioactive compounds through enzyme treatment than that obtained from CON. Thus, it can be used as a primary material for industrial utilization, such as developing functional food materials using SP.
효소처리를 활용한 오디의 기능성분 대량 추출 적용성 연구
김미진(Mi Jin Kim),황인국(In Guk Hwang),김지영(Ji Yeong Kim),임푸름(Pureum Im),김민아(Mina Kim),최정숙(Jeong-sook Choe),최애진(Ae-jin Choi) 한국식품영양과학회 2024 한국식품영양과학회지 Vol.53 No.6
본 연구는 오디의 수용화 및 기능성분 함량 추출수율을 증대시킬 수 있는 효소처리 기술을 활용하여 대량생산 가능 적용성을 확인하고자 용량별로 제조한 추출물의 각 성분함량을 확인하였다. 또한 효소처리 대량추출물의 저장안정성 평가 및 오디 탄산음료의 개발가능성을 검토하고자 하였다. 오디용량별(0.1, 4, 40 kg)로 제조한 효소처리 추출물(PM)을 대조구(CON)와 비교하였고, 수용화 및 품질 특성, 기능성분을 측정하였다. 측정 결과 CON 대비 PM에서 WSI는 증가하였고, WAI는 낮아졌으며 처리용량에 따라서도 같은 경향을 나타냈다. 당도 및 산도 또한 CON에 비해 PM에서 모두 증진되었다. TP는 PM의 함량 값이 더 높았고, 처리용량에 따라서는 CON에 비해 PM에서 1.8배 증가하였으나 처리용량이 많아질수록 함량 값은 낮아졌다. TA는 처리용량이 많아질수록 차이가 없거나 감소하는 경향을 보였다. C3G 측정 결과 처리용량에 따라서는 CON 대비 PM이 각각 약 3.5, 1.4, 1.1배 증가한 것으로 나타났다. 가변율 분석 결과 처리 용량에 따라 CON의 WSI는 3% 이내, PM은 2% 정도 이내의 오차범위를 나타냈고 TP, TA, C3G, C3R 함량은 모두 1% 내외에서 오차범위를 나타냈다. 오디 대용량 4 kg 효소처리 추출물의 1~12주 차 간 저장기간별 당도, 산도, TP, TA, C3G 측정 결과는 CON보다 PM이 유의적으로 더 높은 함량을 나타냈다. 오디 탄산음료의 기능성분 함량 분석 결과는 CON과 PM에 비해 탄산을 주입한 CO2-CON 및 CO2-PM 모두 TP, TA, C3G, C3R에서 1.1~1.3배 정도 감소하는 경향을 나타냈다. 본 연구에서 확인된 용량별 효소처리 추출물 비교, 가변율 및 저장 안정성을 통해 산업체에서 적용 가능한 대량화 생산 가능성을 확인하였다. 또한 고기능성을 함유할 수 있도록 오디 탄산음료에 대한 심도 있는 연구가 진행 된다면 식품소재 산업화에 다양하게 활용될 수 있을 것으로 기대된다. This study aimed to improve the water solubilization and functional components of mulberry fruit, the different extraction volumes according to the enzyme treatment, and the suitability of mass production. The enzyme treatment extracts (PM) were prepared in three volumes (0.1, 4, and 40 kg) compared with non-enzyme extraction (CON) to confirm solubilization, quality characteristics, and functional component contents. The water-soluble index (WSI) increased in the PM compared to CON. The sugar and total acidity content increased in the PM compared to CON. The total polyphenol content (TP) was higher in the PM than in CON. The changes in extraction volumes increased 1.8 times in the PM compared to CON. The total anthocyanin content (TA) had no difference in content or decreased as the extraction dose increased. The cyanidin-3-glucoside (C3G) content increased 1.1∼3.5 times in the PM compared to CON. The variability of analysis of the parameters depending on different extraction scales was confirmed to be the WSI of CON within ±3% and the error range of PM within ±2%. Furthermore, the TP, TA, and C3G contents showed an error range within ±1%. The measurements of the sugar content, total acidity content, TP, TA, and C3G content of PM during a one to twelve-week storage period were significantly higher in PM than in CON. These results confirmed the possibility of mass production that can be applied in industry and provide basic data for producing highly functional food materials.
이중 가교제 또는 알긴산에 의해 물리적인 안정성이 향상된 히알루론산 마이크로입자의 제조
김동환(Dong-Hwan Kim),최애진(Ae-Jin Choi),박충근(Chun-Geon Park),Prabagar Balakrishnan,송충길(Chung Kil Song),심창구(Chang-Koo Shim),김대덕(Dae-Duk Kim),정석재(Suk-Jae Chung) 大韓藥學會 2011 약학회지 Vol.55 No.1
Hyaluronic acid (HA) is a natural polymer consisting of disaccharide units of D-glucuronic acid and N-acetyl- D-glucosamine. It has a great potential and success in cosmetic and biomedical applications. However, native HA is highly soluble and easily metabolized by enzymes such as hyaluronidase. Thus, various studies have been reported on modifying the physicochemical properties of HA, while maintaining its biocompatibility. For controlled drug delivery, many trials for fabricating HA microspheres were achieved under chemical reaction. The HA microspheres fabricated to improve the physical stability of HA using adipic acid dihydrazide (ADH) by cross-linking reaction has been reported earlier, however it lacks the desired physical stability and rapidly decomposes by swelling or enzymes. Therefore, we prepared double cross-linked HA microspheres (DC-HA microspheres) and alginate containing HA microspheres (AC-HA microspheres) to enhance its physicochemical properties. DC-HA microspheres were prepared using trisodium trimetaphosphate (STMP) under crosslinking reaction after ADH cross-linking reaction. AC-HA microspheres were prepared by adding alginate as a networking polymer. These microspheres were characterized by morphology, particle size, zeta potential, stability against hyaluronidase. Results showed that the DC-HA and AC-HA microspheres are more stable than that of HA microspheres.
김영섭(Yong-Xie Jin),박수희(Su-Hui Park),한혜경(Hye Kyung Han),양미란(Mi Ran Yang),최애진(Ae-Jin Choi),이상훈(Sang Hoon Lee),최용민(Youngmin Choi) 한국식품영양과학회 2018 한국식품영양과학회지 Vol.47 No.1
본 연구에서는 식생활에서 많이 섭취되고 있는 국내 다소비식품 중의 비타민 D 함량을 분석하고자 하였다. 정기적으로 CRM 시료에 대한 분석을 통하여 분석방법의 정확성을 확인하였고 품질관리 시료에 대한 분석을 거쳐 분석 결과에 대한 품질관리를 진행하였다. 국제 분석 관리프로그램에 참여하여 숙련도 테스트를 진행한 결과 Z-score가 허용 범위에 들어 분석능력의 신뢰도를 검증받았다. 본 연구에서 분석한 곡류 및 그 제품(84점), 감자류 및 전분류(10점), 당류(4점), 두류(26점), 견과류 및 종실류(11점), 채소류(221점), 버섯류(24점), 과일류(74점), 육류(85점), 난류(5점), 우유 및 유제품(30점), 유지류(6점), 차류(14점), 음료류(14점), 주류(8점), 조미료류(26점), 조리가공식품(32점), 기타(15점) 등 689점의 다소비식품에서 비타민 D가 검출된 것은 36점에 불과하였으며 검출된 시료에서 육류가 27점으로 많은 비중을 차지하였다. 비타민 D가 검출된 2점의 우유제품은 비타민 D 강화에 의한 결과로 생각되며 대부분의 시료에서는 비타민 D가 검출되지 않았다. 비타민 D는 인체에 필수적인 영양소이며 햇빛에 의한 합성이 많은 비중을 차지하고 있는데 실생활에서는 자외선 차단제를 많이 사용하고 있어 비타민 합성이 감소하고 있다. 따라서 비타민 D를 충분히 섭취하기 위해서는 다소비식품에 비타민 D를 강화하고 인체에서의 섭취효율을 높이기 위한 추가적인 연구가 절실히 필요하다고 생각된다. This study was aimed to analyze vitamin D contents of frequently consumed foods in Korea. The accuracy and precision of the vitamin D analysis method were quantified by liquid chromatography tandem mass spectrometry (LC-MS/MS) using external standard methods. The recovery rates of the standard reference material (SRM) were 96.72% and 104.51%, and all analysis was under the control line based on the quality control chart for vitamin D. The Z-score for vitamin D in the Food Analysis Performance Assessment Scheme (FAPAS) proficiency test was −1.4, confirming reliability of analytical performance. The vitamin D contents of 689 frequently consumed foods were analyzed. The contents of vitamin D ranged from 0.00 to 44.74 μg/100 g. The highest content of vitamin D was 44.74 μg/100 g in egg yolk. However, vitamin D contents in most of the frequently consumed foods were not detected. These results can be used as important basic data for utilization and processing of various frequently consumed foods, management of school meals, information for dietary life, and national health for Koreans