초임계 이산화탄소 처리된 저지방 대두분말로 제조한 식물성 대체육의 이화학적 품질 특성 및 저장 안정성

표민정,이교연,한채연,박채은,최성길 한국식품영양학회 2023 韓國食品營養學會誌 Vol.36 No.4

Physicochemical properties and storage stability of plant-based alternative meat prepared with low-fat soybean powder (LPAM) treated by supercritical-CO2 and those of full-fat soybean powder (FPAM) were compared. Ash and crude protein contents were higher in LPAM than in FRAM. Water absorption capacity and oil absorption capacity were significantly higher in LPAM than in FPAM. Water binding capacity was higher in LPAM than in FPAM during a 20 days storage period at 5℃ and pH was significantly lower in LPAM than in FPAM after a 5~10 days storage period. Hardness, gumminess and chewiness significantly increased with the increase in the storage period, and the three were significantly higher in LPAM than in FPAM after 10 days and 20 days of storage. The acid value showed no remarkable difference according to the storage period in LPAM; however, it was significantly higher in FPAM than in LPAM after 20 days of storage. The peroxide value and TBA value were significantly increased according to the storage period, and were significantly lower iin LPAM than in FPAM during all the storage periods. Therefore, the use of low-fat soybean powder may be effective in improving oxidative stability during storage in the production of plant-based alternative meat.

새싹삼 발효주의 발효기간 중 이화학적 특성 및 진세노사이드 함량변화

표민정(Min-Jung Pyo),조아로(A-Ro Cho),강민정(Min-Jung Kang),김경화(Gyeong-Wha Kim),신정혜(Jung-Hye Shin) 한국식품저장유통학회 2018 한국식품저장유통학회지 Vol.25 No.6

QuEChERS 법을 이용한 Rat 조직내 Pyraclofos 잔류 분석 및 급성독성 평가

표민정 ( Min Jung Pyo ),하도윤 ( Do Yun Hah ),최유정 ( You Jeong Choi ),정귀옥 ( Kwi Ok Jeong ),한창희 ( Chang Hee Han ),박영호 ( Young Ho Park ),김민희 ( Min Hee Kim ),김원규 ( Won Gyu Kim ),정진권 ( Jing Gune Jung ),김문기 ( Mun 한국동물위생학회 2015 韓國家畜衛生學會誌 Vol.38 No.3

Environmental pesticides used for insect control can be transferred from plants to animals even to livestock animals through food chain. Human beings also can be exposed to pesticides by consuming polluted dairy products, including meats, eggs and other milk products. Therefore, the Ministry of Food and Drug Safety (MFDS) established Standard for Pesticide Residue Limits in dairy products. The QuEChERS (quick, easy, cheap, effective, rugged and safe) methods for detecting residual pesticides are relatively well established for fruits and vegetables, however, the methods for meat have not been appropriately studied yet. In the present work, pyraclofos was used as an organophosphate pesticide to examine its tissue residue in experimental animals by QuEChERS methods. For this, pyraclofos (150mg/kg body weight) was orally administered to male rats once a day for 2 days. After 6, 12, and 24 hr of the treatment, the tissue residues in liver and femoral muscle of the rats were determined using QuEChERS methods followed by HPLC analyses. In preliminary studies, the recovery rates of spiking samples of pyraclofos demonstrated approximately 109∼110% from the tissues. In previous study, pyraclofos tissue residues were observed with significantly high levels in livers and muscles at 6 hr of oral treatment. Then, they were almost completely disappeared after 24 hr of the administration, indicating the orally exposed pyraclofos is rapidly absorbed and distributed to body organs, then quickly excreted from the body with a negligible level of tissue residue. The alterations in blood chemistry as well as the histopathology of heart, lung, liver, spleen and kidney have also been investigated in the experimental animals for assessing acute toxic effects of pyraclofos. The obtained blood chemistry indexes (ALT and AST) showed maximum peak values at 12 hr after the oral administration and decreased to the normal levels at 24 hr of the treatment. Histopathologic observation exhibited acute hepatic damages at 24 hr of the treatment. In conclusion, we suggest that QuEChERS method can be adequately optimized for the analysis of pyraclofos residues in animal tissues.

저온숙성 과정 중 새싹인삼의 이화학적 특성변화

조아로,표민정,강민정,신정혜 한국식품저장유통학회 2019 한국식품저장유통학회지 Vol.26 No.1

To investigate the phytochemical componetns and physiological activity of Panax ginseng sprout (PGS) during low-temperature aging, sprouts were aged at 40 and 60℃ for 0.5, 1, 2, 3, and 4 days. The crude saponin content in PGS aged at 60℃ was found to be higher at an early aging time. However, with aging, the content at 40℃, increased rapidly, and become significantly higher in the PGS aged at 60℃. The total content of phenolic compounds gradually increased with aging, with the highest content being 341.3 gallic acid equivalent (GAE) mg/100 g on day 4 at 40℃ and 431.5 GAE mg/100 g on day 3 at 60℃. Among the ginsenosides, the Re, Rb1, and Rg1 contents were higher and the total content was higher at the early aging time in sprouts aged at 60℃, however, there were no significant differences in the contents on day 4. The 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities increased with aging of PGS. The ABTS activities in PGS aged at 40℃ and 60℃ were highest on day 3 and 2, respectively. Thus, the ginsenoside content and physiological activity of the PGS increased throughout the aging process. The optimal aging temperature and time were 3 days at 40℃ and 2 days at 60℃.

Improved Therapeutic Profiles of PLA2-Free Bee Venom Prepared by Ultrafiltration Method

이현경,표민정,배성경,허윤위,김철구,강창근,김의경 한국독성학회 2015 Toxicological Research Vol.31 No.1

Bee venom (BV) has long been used in traditional Eastern and Western medicine for chronic inflammation,pain and skin therapy. Human exposure to BV, however, often causes unwanted adverse effects and iseven fatal in some cases. Phospholipase A2 (PLA2) of BV is now suspected to play a key role in theseadverse effects. We investigated the potential use of PLA2-free bee venom (PBV) as a replacement for BVin cosmetic products. PBV prepared by molecular weight cut-off ultrafiltration exhibits a superior profilein comparison with regular BV, by inhibiting elastase activity and suppressing the induction of nitric oxide(NO) and metalloproteinase-9 (MMP-9), while retaining the effects of cell proliferation and protectionagainst ultraviolet B (UVB)-induced damage in human dermal fibroblast cells. PBV thus appears to bemore promising than BV as a cosmetic ingredient with a reduced potential for adverse reactions in therecipient.

붉은색 파프리카 분말 첨가량에 따른 들기름 마요네즈의 품질 특성 및 저장 중 산화안정성에 미치는 영향

이교연,한채연,표민정,최성길 한국식품저장유통학회 2022 한국식품저장유통학회지 Vol.29 No.6

In this study, we investigated whether adding of red paprika powder to mayonnaise improved its quality characteristics and storage stability. The quality characteristics, antioxidant activities, and oxidative and emulsion stabilities of mayonnaise prepared with red paprika powder (RPP) at different concentrations (0.5-3%) were compared to mayonnaise without RPP. The results demonstrate that an increase in RPP concentration significantly decreases the L value of the mayonnaise, whereas its a and b values significantly increased (p<0.05). The pH decreased as RPP increased. Furthermore, the antioxidant activities of mayonnaise were improved by adding RPP, according to the DPPH and ABTS radical scavenging activities, FRAP, and total phenolic content. The mayonnaise containing RPP had a peroxide value approximately 3.62 times lower than that of mayonnaise without RPP. The emulsion stability increased with addition of RPP between 0.5-2%; however, it decreased at, 3%. These results suggest that the addition of RPP (<2%) could improve mayonnaise quality, antioxidant activities, and storage duration.

비산소 분쇄 및 포장이 해조류 분말의 항산화활성, 미생물특성 및 품질특성에 미치는 영향

이교연,이혜영,표민정,최성길 경상국립대학교 농업생명과학연구원 2022 농업생명과학연구 Vol.56 No.4

본 연구는 비산소 분쇄 및 포장이 해조류 분말의 색도, 항산화활성 및 미생물 수에 미치는 영향을 조사하였다. 대조구로는 산소 조건하에서분쇄 및 포장을 진행하였다. 색도는 대조구가 저장기간이 지남에 따라 L값과 b값은 감소하고 a값이 증가하여 갈변현상이 일어나는 것을 확인하였다. 또한, 총 페놀함량 (9.8~8.0mg GAE/100g dw), DPPH (12.57~11.00mg BHAE/100g dw), ABTS (13~8.4mg AAE/100g dw) 및 FRAP (11.2~8.0mg Fe(II)/100g dw)활성이 모두 감소하는 것으로 나타났다. 반면에, 진공-질소치환에 의한 비산소 분쇄 및 포장의 경우 유의적으로차이가 없는 것으로 나타났다. 미생물수는 대장균군, 일반세균수, 효모 및 곰팡이를 분석하였고 대장균군과 곰팡이는 모든 샘플에서 불검출되었다. 대조구는 0~8주차에서 일반세균수와 효모가 각각 1.52~1.96 log CFU/g, 0~1.77 log CFU/g으로 증가하는 것으로 나타났다. 비산소 분쇄 및포장 조건은 0~8주차에서 일반세균수와 효모가 각각 1.52~1.53 log CFU/g, 0~1.25 log CFU/g으로 각각 나타나 일반세균수는 유의적으로 차이가없었으나 효모는 약간 증가한 것으로 나타났다. 따라서, 색도유지, 높은 총 페놀함량 및 항산화 활성 유지, 일반세균 및 효모의 성장 억제를 위해서는진공-질소치환에 의한 비산소 분쇄 및 포장 조건하에서 품질특성과 미생물수를 유지하는데 효과적일 것으로 판단된다.

강황 분말 첨가가 들기름 마요네즈의 품질특성 및 산화안정성에 미치는 영향

한채연,이교연,표민정,최성길 경상국립대학교 농업생명과학연구원 2023 농업생명과학연구 Vol.57 No.5

강황 분말의 첨가가 마요네즈의 품질특성, 항산화활성 및 산화안정성에 미치는 영향에 대해 평가하였다. 들기름으로 제조된 마요네즈에 강황분말을 0.5%, 1%, 2%, 3% 농도로 첨가하여 4°C에서 12주 동안 저장하였으며, 강황 분말 무첨가구와 비교하였다. 강황 분말 첨가량이 많아짐에따라 들기름 마요네즈의 L* (명도) 값은 유의적으로 감소하였고, a* (적색도)는 모든 실험구에서 negative (-)값이었으며, b* (황색도)값은 유의적으로증가되는 경향이었다(p<0.05). 강황 분말 첨가량이 많아짐에 따라 총 페놀 함량 및 항산화 활성이 유의적으로 증가하였다(p<0.05). 마요네즈를저장하는 동안 과산화물가는 유의적으로 증가하였으나, 강황 분말 첨가 시료에서는 유의적으로 낮았다(p<0.05). 마요네즈의 유화안정성은 저장초기에 비해 저장 기간이 길어질수록 감소되는 경향이었으나, 0.5%의 강황 분말 첨가구는 무첨가구에 비해 유의적으로 높은 유화안정성을 보였으며,1%의 강황 분말 첨가구는 무첨가구와 유의차를 보이지 않았다. 점도는 저장 기간이 경과됨에 따라 감소되었으나, 무첨가구에 비해 1% 이상의강황 분말 첨가구에서 유의적으로 높았다. 들기름 마요네즈에 강황 분말 첨가 시 항산화 활성 증대 및 과산화물의 생성 억제에 효과적이었으며,특히 0.5~1% 첨가시 마요네즈의 유화안정성 및 점도 개선에 도움이 될 것으로 판단된다. The impact of the addition of turmeric powder, such as, on the quality characteristics, antioxidant activities, and oxidation stabilityof mayonnaise was evaluated. Turmeric powder was added to mayonnaise made with perilla oil at concentrations of 0.5%, 1%, 2%, and3% and stored at 4°C for 12 weeks, compared with the group without turmeric powder. As the amount of turmeric powder added increased,the L* (lightness) value of mayonnaise significantly decreased, a* (redness) value was negative (-) in all treatment groups, and b* (yellowness)value showed a tendency to increase significantly (p<0.05). The total phenol content and antioxidant activities were significantly increasedas the amount of turmeric powder added. The peroxide value significantly increased during storage of mayonnaise, but it significantlydecreased in the group with the addition of turmeric powder (p<0.05). The emulsification stability of mayonnaise tended to decrease asthe storage period, that of 0.5% added turmeric powder was showed significantly higher, and that of 1% added turmeric powder wasnot significant compared to the group without turmeric powder (p<0.05). Viscosity was decreased as the storage period increased, butit was significantly higher in the groups with 1% or more turmeric powder than in the group without addition (p<0.05). When turmericpowder was added to perilla oil mayonnaise, it was effective in increasing antioxidant activity and inhibiting the formation of peroxides. In particular, when added at 0.5~1%, it is considered beneficial in improving the emulsion stability and viscosity of perilla oil mayonnaise.

건설현장 디지털맵 구축을 위한 노이즈제거 알고리즘 검토

박수열(Park, Su Yeul),표민정(Pyo, Min Jeong),최영준(Choi, Yeong Jun),김용건(Kim, Yong Gun),김석(Kim, Seok) 대한토목학회 2020 대한토목학회 학술대회 Vol.2020 No.10

양파 분말 첨가량에 따른 들기름 마요네즈의 품질 특성 및 저장 중 산화안정성에 미치는 영향

이교연,최성길,한채연,표민정 한국식품영양학회 2022 韓國食品營養學會誌 Vol.35 No.6

The purpose of this study was to investigate the antioxidant activities, quality characteristics, and storage stability of perilla oil mayonnaise (PM) with different levels of onion powder (OP) from 0 to 3%. As the amount of OP increased, the L, a, and b values increased, but pH decreased (p<0.05). The addition of OP raised viscosity (p<0.05). The addition of OP to PM proportionally increased the total phenolic content, and antioxidant activities as measured by DPPH and ABTS radical scavenging activity, and FRAP assay. When compared to PM without OP, PM that contained OP had a peroxide value that was almost 1.94 times lower. The emulsion stability was between 97.62 to 94.92% in the PM without OP and PM with OP groups was 99.60% for 12 weeks. This study showed that the inclusion of OP in PM has the potential to inprove its quality, antioxidant activities, and storage stability.